Question: Dim sum and Yum cha are both food-based traditions based on what people?
Context: Dim sum bonds are bonds issued outside of China but denominated in Chinese renminbi, rather than the local currency.  They are named after dim sum, a popular style of cuisine in Hong Kong. Cha siu bao () is a Cantonese barbecue-pork-filled bun ("baozi").  The buns are filled with barbecue-flavored cha siu pork.  They are served as a type of dim sum during "yum cha" and are sometimes sold in Chinese bakeries."  Cha siu" refers to the pork filling; the word "bao" means "bun". The tea-drinking habits of Hong Kong residents derive from Chinese tea culture, primarily the Cantonese traditions such as yum cha.  After more than 150 years of British rule, however, they have changed somewhat to become unique in the world.  This uniqueness is not only in terms of the tea itself, but also in terms of the underlying social and cultural values. Yum cha (; "lit."  "drink tea"), is the Cantonese tradition of brunch involving Chinese tea and dim sum.  The practice is popular in Cantonese-speaking regions in China, including the southern provinces of Guangdong and the special administrative regions of Hong Kong and Macau.  It is also carried out in other regions worldwide where there are overseas Chinese communities. Lo mai gai (), is a classic dim sum dish served during yum cha.  The dish is also called by the literal English translations such as "steamed sticky rice with chicken in lotus leaf wrap."  The portion size of "lo mai gai" is generally quite large, so there is a smaller variant created known as jan jyu gai (). Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.  The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore.  It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving.  Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.  The non-fried version is soft all over.  It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants.  It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language.  In Taiwan, turnip cake is also commonly eaten as part of a breakfast. Dim sum () is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.  Dim sum dishes are usually served with tea, and together form a full tea brunch.  Dim sum traditionally are served as fully cooked, ready-to-serve dishes.  In Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats.  The Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha (饮茶), which means "drink tea" in Cantonese. Water chestnut cake () is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut.  When served during "dim sum" the cake is usually cut into square-shaped slices and pan-fried before serving.  The cake is soft, but holds its shape after the frying.  Sometimes the cake is made with chopped water chestnuts embedded into each square piece with the vegetable being visible.  One of the main trademark characteristics of the dish is its translucent appearance. Dim Tu Tac (Chinese: 點都得) is a Chinese dim sum restaurant in District 4 of Ho Chi Minh City, Vietnam.  It is the only restaurant in Vietnam known for their Northern and Cantonese dim sums while providing other fine culinary dishes.  Various review sites rated the restaurant to be one of the top 6 restaurants in Ho Chi Minh City for their dim sums and Cantonese cuisine. Taro dumpling () is a variety of dim sum served within Chinese cuisine.  It is a standard dish in dim sum restaurants in Hong Kong and around the world.  Among overseas Chinatowns, it is often sold as a Chinese pastry.
Answer: Cantonese