Dim sum is a Cantonese term that literally means dot heart or order heart, or be interpreted as snack.
Classical dim sums include buns dumplings and rice rolls in a variety of ingredients such as beef, chicken, pork, prawns or vegetarian ingredients . They are cooked by steaming, frying and sometimes other methods. They are usually small and served as 3 or 4 pieces in one dish.
Long ago, travellers on the ancient Silk Road needed a place to rest. Teahouses were established along the roadside. Rural farmers also went in to eat after a long day’s work. At first it was considered inappropriate for tea to be taken with food, because people believed it would lead to excessive weight gain People later discivered that tea could aid digestion, so owners of teahouses introduced more kinds of snacks, and the tradition of dim sum evolved.
Drinking of Tea
The drinking of tea is as important to dim sum as the food. Popular teas served with dim sum include chrysanthemum tea, oolong, and green tea. It was customary to pour tea for others while eating dim sum before filling one’s own cup. A custom unique to Hong Kong is to thank the person pouring the tea by tapping the bent index and middle fingers together on the table. This is said to resemble the ritual of bowing to someone.
*Different types of Dim Sum, typically in Bamboo Baskets*
Varieties of Dim Sum
Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum include:
|Siu Maai: Small steamed dumplings with pork inside a thin wheat flour wrapper.
Bau: Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau, a bun with Cantonese barbeque-flavoured pork meat and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
Shanghai steamed buns or Xiaolongbao: These "little juicy dumplings" are filled with meat or seafood and are famous for their flavour and rich soup inside. These dumplings are originally Shanghai-nese cuisine so they are not considered traditional Cantonese dim sum.
Congee: Rice porridge served with different savory items.
Mango pudding: A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango, and served with a generous shower of condensed milk.
Char Siew Sou: A baked flaky pastry with sesame seeds and honey on the top of the pastry. It has char siu or barbequed pork with onions which is somehow similar with Chasiubao.
Spring rolls: Spring rolls consist of various types of vegetables such as sliced carrot, cabbage, mushroom and wood ear fungus, and sometimes meat, are rolled inside a thin flour skin and deep fried for a crispy outside.
*Different Types of "Bau" *
*Congee with Minced Pork*