Vegetable Tea Making: A Traditional Dish and Family Memory

Since ancient times, tea in China has been more than just a beverage; it has also been used in cooking. Today, I’d like to share a traditional dish from my mother’s hometown, Chaozhou, called Cai Cha (Tea with Vegetables). Cai Cha is typically prepared to serve guests.

Main Ingredients:
Cabbage, Lettuce, Snow Peas, Spinach, Vermicelli, Dried Small Shrimp, Dried Squid

Other Ingredients:
Fried Rice, Peanuts, Hot Tea

Cai Cha is a dish I truly love. When I was young and visited my grandmother’s house, I would often have the chance to eat it. The dish usually consists of a plate of stir-fried vegetables, with tea or pork bone broth used as a soup base, along with other condiments. After finishing, guests can help themselves to more if they’d like.

Cai Cha

A photo taken by my mom

Last month, my mother sent me some ingredients from China to make Cai Cha and taught me how to cook it. I tried making it for the first time here in the UK. It turned out delicious, though not quite as good as my grandmother’s version. The first time I made it, I overcooked the vegetables a little, so they ended up a bit too soft.

The first time I made Cai Cha.

Instruction about Cai Cha Making:

https://www.youtube.com/watch?v=FjhOokxmQfk

In the past, I hadn’t fully understood my cultural identity. It wasn’t until I lived in the UK for a while that I became strongly aware of it—I realized I have a "Cantonese stomach." Now, I always cook Cantonese food at home in the UK. And even when I travel for more than 10 days, I make sure to book accommodations with a kitchen, so I can cook.