Historically, this Cantonese meal is served from morning until midafternoon, about the same hours as breakfast and brunch. It's also called yum cha, a reference that translates to "drinking tea." Tea is an essential part of the experience: its astringency is a necessary foil to the ritual's rich dishes.
Expect lots of savory dishes, many of which are shrimp and pork-based: steamed dumplings, buns, rolls and pancakes, and meat dishes. You'll also spot certain signature sweets.