In Hong Kong, there is no more antique tea room than Lu Yu. Founded in 1933, this tea house was originally opened in Wing Kit Street, Hong Kong, and later moved to its current location on Stanley Street in 1976 due to the owner's resumption of the unit, with a property called Luk Yu Building. Lu Yu is a Chinese tea saint, he is very interested in tea, and the tea room is also famous for tea, so it is named "Lu Yu Tea Room". The tea room serves tea cups and baked tea, decorated with sour branch tables and chairs, calligraphy and paintings, which are elegant and magnificent, and there are many valuable collections, including calligraphy and painting works created by famous masters such as Zhang Daqian, Huang Yongyu, Ren Bonian, Deng Fen and other famous masters who have been tasting tea for many years and presented to the tea room.

Although Hong Kong people love to drink tea, most people only value dim sum and ignore "tea drinking". Lu Yu Tea Room is one of the few tea houses that is also particular about tea, and the tea table fee is 40 Hong Kong dollars per person, which is ten times higher than that of ordinary tea houses. You can ask for a teacup to make tea before opening tea, otherwise the default stainless steel teapot makes tea. Taking Shou Mei as an example, the tea leaves are complete, the color of the tea soup is clear, the taste is fragrant, and the aftertaste is very good.

The dim sum menu at Lu Yu's tea room changes every week, and some dim sum missed this week, and it will take about a month to wait for the turn. On the "Weekly Dim Sum" menu printed by Lu Yu Tea House, in addition to the seasonal dim sum such as "Ping Ye Kueh", the most representative Cantonese dim sum such as shrimp dumplings, siu mai and barbecued pork buns are the "pillars" on the list. Dim sum is completely in accordance with the previous practice, such as fresh beef siu mai, only Lu Yu in Hong Kong chops it by hand, and the texture, feeling, and bite of the head are completely different from the beef crushed by the machine. The crab roe cotton chicken, which is very popular with diners, stacks the three ingredients of fish maw, shrimp gelatin and chicken from bottom to top, steam it in the drawer for 10 minutes, and then pour the crab roe juice on the chicken and shrimp gelatin after steaming, and then steam it for about 10 seconds - the elasticity of the fish maw, the strength of the shrimp gelatin, the toughness of the chicken and the deliciousness of the crab roe make this dim sum have a layered and rich taste.