Dim sum

Listen to this article
From Wikipedia, the free encyclopedia

Dim sum
Chinese name
Traditional Chinese點心
Simplified Chinese点心
Jyutpingdim2 sam1
Cantonese Yaledím sām
Literal meaning"Touch the heart"
Japanese name
Kanji点心
Hiraganaてんしん
Katakanaテンシン

Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch.[1][2] Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel,[3] many frequented teahouses for small-portion meals with tea called "yum cha" (brunch).[4][3][5] "Yum cha" includes two related concepts.[6] The first is "jat zung loeng gin" (Chinese: 一盅兩件), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second is dim sum, which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea.

Teahouse owners gradually added various snacks called dim sum to their offerings. The practice of having tea with dim sum eventually evolved into the modern "yum cha".[3] Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou.[7] Cantonese dim sum was originally based on local foods.[7] As dim sum continued to develop, chefs introduced influences and traditions from other regions of China.[7] Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients,[7] and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly items, as well as breakfast or lunch foods and late-night snacks.[7]

There are over one thousand dim sum dishes originating from Guangdong alone, a total that no other areas in China comes even close to matching. In fact, the cookbooks of most Chinese food cultures tend to lump their own variations on dim sum dishes with other local snacks. But that is not the case with Cantonese dim sum, which has developed into a separate branch of cuisine.[8][7] Some estimates claim that there are at least two thousand types of dim sum in total across China, and about forty to fifty types are commonly sold outside of China.[9][10]

Dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen.[11][12] The tea is very important, just as important as the food.[13][14] Many Cantonese restaurants serve dim sum as early as five in the morning,[15][16] while more traditional restaurants typically serve dim sum until mid-afternoon.[15][17][18] Dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts.[8][19][20] It is now commonplace for restaurants to serve dim sum at dinner and sell various dim sum items à la carte for takeout.[21] In addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes.[22][23][24][25] There are also variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals.[26][27]

Etymology[edit]

The original meaning of the term "dim sum" remains unclear and contested.[28] Some references state that the term originated in the Eastern Jin dynasty (317 AD–420 AD).[29][30] According to one legend, to show soldiers gratitude after battles, a general had civilians make buns and cakes to send to the front lines. "Gratitude" or 點點心意 (pinyin: diǎn diǎn xīn yì; Jyutping: dim2 dim2 sam1 ji3), later shortened to 點心, of which dim sum is the Cantonese pronunciation, came to represent dishes made in a similar fashion.

Some versions date the legend to the Southern Song dynasty (960–1279) after the term's earliest attestation in the Book of Tang (Chinese: 唐書; pinyin: Táng shū; Jyutping: Tong4 Syu1).[30] Written in the Five Dynasties and Ten Kingdoms period (907–979), the book uses dim sum as a verb instead: 「治妝未畢, 我未及餐, 爾且可點心」(pinyin: "Zhì zhuāng wèi bì, wǒ wèi jí cān, ěr qiě kě diǎn xīn"; Jyutping: "Zi6 zong1 mei6 bat1, ngo5 mei6 kap6 caan1, ji5 ce2 ho2 dim2 sam1"), which translates to "I have not finished preparing myself and am not ready for a proper meal; therefore, you can treat yourself to some small snacks."[30] In this context, "dim sum" means "to barely fill your stomach".[30] Dim sum dishes are usually associated with "yum cha" (Chinese: 飲茶; pinyin: yǐn chá; Cantonese Yale: yám chàh), which is known as the Cantonese brunch tradition.[31][32] Chinese food historian Yan-kit So has described dim sum as:[33][2]

Literally translated as "so close to the heart", they are, in reality, a large range of hors d'oeuvres Cantonese people traditionally enjoy in restaurants (previously teahouses) for breakfast and lunch but never for dinner, washed down with tea. "Let's go yum cha" (to drink tea) is understood among the Cantonese to mean going to a restaurant for dim sum; such is the twin linkage between the food and the beverage.

Cuisine[edit]

There are at least two thousand types of dim sum in total across China,[9][10] and over one thousand available in Guangdong alone.[7][8][34] Dim sum are usually eaten as breakfast or brunch.[17][18] Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients,[7] and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.[7]

The subtropical climate of the southeast quadrant of Guangdong partly influences dim sum's portion size.[7] It can cause a decrease in appetite,[35] so that people prefer eating scaled-down meals throughout the day rather than the customary three large meals.[7] Teahouses in Guangzhou served "three teas and two meals," which included lunch and dinner, and breakfast, afternoon and evening teas with dim sum.[7]

Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried.[36][8][37] A traditional dim sum brunch includes various types of steamed buns, such as cha siu bao (a steamed bun filled with barbecue pork), rice or wheat dumplings, and rice noodle rolls that contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options.[38][39] Many dim sum restaurants also offer plates of steamed green vegetables, stuffed eggplant, stuffed green peppers, roasted meats, congee and other soups.[40] Dessert dim sum is also available and can be ordered at any time since there is not a set sequence for the meal.[41][42]

It is customary to order "family-style", sharing the small dishes consisting of three or four pieces of dim sum among all members of the dining party.[17][18][43][42] Small portion sizes allow people to try a wide variety of food.[18]

Dishes[edit]

Dim sum restaurants typically have a wide variety of dishes, usually several dozen.[11][12]

Dumplings[edit]

Name Image Chinese Description
Shrimp dumpling (蝦餃; haa1 gaau2) steamed dumpling with shrimp filling. [44]
Teochew dumpling (潮州粉粿; cháozhōu fěnguǒ; ciu4zau1 fan2gwo2; Chìu jāu fán gwó) steamed dumpling with peanuts, garlic, Chinese chives, pork, dried shrimp, and Chinese mushrooms.[45]
Chive dumpling (韭菜餃; gau2coi3 gaau2) steamed dumpling with Chinese chives.[46]
Xiaolongbao 小笼包; 小籠包; xiǎolóngbāo; siu2lung4baau1; síu lùhng bāau dumplings containing a rich broth and filled with meat or seafood.[47]
Guotie 鍋貼; guōtiē; wōtip pan-fried dumpling, usually with meat and cabbage filling.[48][49]
Shumai 烧卖; 燒賣; shāomài; sīu máai steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom.[50]
Taro dumpling 芋角; yù jiǎo; wuh gok deep fried dumpling made with mashed taro and stuffed with diced mushrooms, shrimp and pork.[51]
Haam Seui Gok 鹹水角; xiánshuǐ jiǎo; hàahm séui gok deep fried dumpling with a slightly savory filling of pork and chopped vegetables in a sweet and sticky wrapping.[52]
Dumpling soup 灌湯餃; guàntāng jiǎo; guntōng gáau soup with one or two big dumplings.[53]
Wonton Chinese: 雲吞 dumpling filled with ground pork and shrimp

Rolls[edit]

Name Image Chinese Description
Spring roll 春卷; 春捲; chūnjuǎn; ceon1 gyun2; chēun gyún a deep fried roll with various sliced vegetables (such as carrots, cabbage, mushroom and wood ear fungus) and sometimes meat.[54]
Tofu skin roll 腐皮捲; fǔpíjuǎn; fuh pèih gyún a roll made of tofu skin filled with various meats and sliced vegetables.[55]
Fresh bamboo roll 鮮竹卷; sin1 zuk1 gyun2 a roll made of tofu skin filled with minced pork and bamboo shoot, typically served in an oyster sauce broth.[56]
Four-treasure chicken roll 四寶雞扎; sei3 bou2 gai1 zaat1 a roll made of tofu skin filled with chicken, Jinhua ham, fish maw (花膠), and Chinese mushroom.[57]
Rice noodle roll 腸粉; chángfěn; chéungfán steamed rice noodles with or without meat or vegetable filling. Popular fillings include: beef, dough fritter, shrimp and barbecued pork. Often served with sweetened soy sauce.[58][59]
Zhaliang 炸兩; zaa3 loeng2; jaléung steamed rice noodles rolled around youjagwai (油炸鬼), typically doused in soy sauce, hoisin sauce, or sesame paste, and sprinkled with sesame seeds.[60]
Duckfeet Roll 鴨腳扎 Duck feet wrapped in bean curd sheets.

Buns[edit]

Name Image Chinese Description
Barbecued pork bun (叉燒包; chāshāo bāo; chāsīu bāau) bun with barbecued pork filling steamed to be white and fluffy. 叉燒餐包; chāshāo cān bāo; chāsīu chāan bāau is a variant that is glazed and baked for a golden appearance.[61]
Sweet cream bun (奶黃包; nǎihuáng bāo; náaih wòhng bāau) steamed bun with milk custard filling.[62]
Lotus seed bun (蓮蓉包; lin4 jung4 baau1) steamed bun with lotus seed paste filling.[63]
Pineapple bun (菠蘿包; bōluó bāo; bo1lo4 baau1; bōlòh bāau) a usually sweet bread roll that does not contain pineapple but has a topping textured like pineapple skin.[64]
Longevity peach (壽桃) lotus seed bun sometimes with a filling made of red bean paste or lotus paste.

Cakes[edit]

Name Image Chinese Description
Turnip cake 蘿蔔糕; luóbo gāo; lòh baahk gōu pudding made from a mix of shredded white radish, bits of dried shrimp, Chinese sausage and mushroom that is steamed, sliced, and pan-fried.[65][66]
Taro cake 芋頭糕; yùtou gāo; wuh táu gōu pudding made of taro.[67]
Water chestnut cake 馬蹄糕; mǎtí gāo; máh tàih gōu pudding made of crispy water chestnut; some restaurants also serve a variation made with bamboo juice.[68]
Nian gao 年糕 glutinous rice flour cake sweetened, usually with brown sugar. [69]
Red Date Cake 紅棗糕 Dessert made with dried jujubes and tapioca flour.
Thousand-layer cake 千層糕; qiāncéng gāo; cin1cang4 gou1; chīnchàhng gōu a dessert made of many layers of salted egg dough.[70]
Malay sponge cake 馬拉糕; mǎlā gāo; máhlāai gōu sponge cake consisting of lard or butter, flour, and eggs.[71]
White sugar sponge cake 白糖糕; báitáng gāo; baahk tòng gōu steamed sponge cake made with white sugar.[72][73]

Meats[edit]

Name Image Chinese Description
Steamed meatball 牛肉丸; niúròu wán; ngàuh yuhk yún steamed meatballs served on thin tofu skin.[74]
Phoenix claws 鳳爪; fèngzhuǎ; fuhng jáau deep fried, boiled, and then steamed chicken feet with douchi. "White Cloud Phoenix Claws" (白雲鳳爪; báiyún fèngzhuǎ; baahk wàhn fuhng jáau) is a plain steamed version.[75][76]
Spare ribs 排骨; páigǔ; pàaih gwāt steamed pork spare ribs with douchi and sometimes garlic and chili.[77]
Pork rinds, radish and fish balls 豬皮、蘿蔔、魚丸 boiled and steamed pork rind, radish and fish balls in curry.[78]
Pork blood 豬紅; zyu1 hung4 stir-fried pork blood with douchi and scallion.[79]
Beef tendon 牛筋 [80]
Reticulum beef tripe 金錢肚; gam1cin4 tou5[81]
Omasum beef tripe 牛百葉; ngau4baak6jip6
(牛柏葉)[82]
Beef entrails 牛雜; ngaau4 zaap6
(牛什)
pieces of beef entrails such as tripe, pancreas, intestine, spleen, and lung served in a bowl of master stock.[83]
Siu mei 燒味; shāowèi; sīuméi Hong Kong-style barbecue meat roasted in an oven. Popular varieties include char siu (叉燒), siu ngo (Roast goose) (燒鵝), siu aap (duck) (燒鴨), white cut chicken (白切雞), soy sauce chicken (豉油雞) and siu yuk (roast meat) (燒肉).[84]
Shrimp toast 蝦多士 Bread coated with a paste made from minced shrimp and cooked by baking or deep frying.
Chicken wing 雞翅
(雞翼; gai1 jik6)
deep fried (炸雞翼, 炸雞翼)[85] or marinated in soy sauce and spices (瑞士雞翅, 瑞士雞翼).[86]

Seafood[edit]

Name Image Chinese Description
Deep fried squid 椒鹽魷魚; ziu1jim4 jau4jyu2 similar to fried calamari, the battered squid is deep-fried.[87]
Curry squid squid served in curry broth.[88]

Vegetables[edit]

Name Image Chinese Description
Steamed gai lan 芥蘭 Steamed vegetables served with oyster sauce, popular varieties include lettuce (生菜; shēngcài; saang1 coi3), choy sum (菜心; càixīn; coi3 sam1), gai lan (芥兰; 芥蘭; jièlán; gaai3 laan2), or water spinach (蕹菜; wèngcài; ung3 coi3).[89]
Fried tofu 炸豆腐 deep fried tofu with salt and pepper.[90]

Rice[edit]

Name Image Chinese Description
Lotus leaf rice 糯米雞; nuòmǐ jī; noh máih gāi glutinous rice wrapped in a lotus leaf that typically contains egg yolk, dried scallop, mushroom and meat (usually pork and chicken). A lighter variant is known as "pearl chicken" (珍珠雞; zhēnzhū jī; jānjyū gāi).[91]
Chinese sticky rice 糯米飯; nuòmǐ fàn; noh máih faahn stir-fried (or steamed) glutinous rice with Chinese sausage, soy sauce-steeped mushrooms, sweet spring onions and sometimes chicken marinated with a mixture of spices including five-spice powder.[92][93][94]
Congee ; zhōu; jūk many kinds of rice porridge, such as the "Preserved Egg and Pork Porridge" (皮蛋瘦肉粥; pídàn shòuròu zhōu; pèihdáan sauyuhk jūk).[95]

Desserts[edit]

Name Image Chinese Description
Egg tart Chinese: 蛋撻; pinyin: dàntǎ; Jyutping: daan6 taat1; Cantonese Yale: daahn tāat baked tart with egg custard filling.[96][97][98]
Douhua 豆腐花; dòufuhuā; dauh fuh fā soft tofu served with a sweet ginger or jasmine syrup.[99][100]
Sesame ball 煎堆; jiānduī; zin1 deoi1; jīn dēui) deep fried chewy dough with various fillings (lotus seed, black bean, red bean pastes) coated in sesame seeds.[101][102]
Coconut pudding 椰汁糕; yézhī gāo; yèh jāp gōu light and spongy but creamy coconut milk pudding made with a thin clear jelly layer made with coconut water on top.[103]
Mango pudding 芒果布甸; mángguǒ bùdiàn; mōnggwó boudīn a sweet, rich mango pudding often served with a topping of evaporated milk and large chunks of fresh mango.[104]
Black sesame roll 芝麻卷 Refrigerated thin layer of black sesame paste
Chinese flaky pastry 中式酥皮 flaky pastry
Ox-tongue pastry 牛脷酥; ngau4lei6 sou1 a fried oval-shaped dough resembling an ox tongue that is similar to youjagwai, but sugar is added to the flour.[105]
Tong sui (糖水; tong4 seoi2) sweet dessert soups; popular varieties include black sesame soup (芝麻糊), red bean soup (紅豆沙), mung bean soup (綠豆沙), sai mai lo (西米露), guilinggao (龜苓膏), peanut paste soup (花生糊), and walnut soup (核桃糊).

Tea[edit]

Chrysanthemum blossoms steep in a cup of hot water
Chrysanthemum tea
A ceramic spoon in a bowl, pair of chopsticks, plate, and cup of tea
A typical dining set for "yum cha"

Tea is considered to be very important, so much so that it is considered just as important as the food itself.[13][14] Teas served during dim sum include:

  • Chrysanthemum tea: instead of tea leaves, it is a flower-based tisane (herbal tea) made from flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are the most popular in East Asia.[106] To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 °C (194 to 203 °F) after cooling from a boil) in a teapot, cup, or glass. A common mix with pu-erh is called guk pou (Chinese: 菊普; pinyin: jú pǔ; Cantonese Yale: gūk póu) from its component teas.
  • Green tea: freshly picked leaves that go through heating and drying processes but not oxidation, so keep their original green color and chemical compounds, like polyphenols and chlorophyll.[107] Produced all over China, and the most popular category of tea, green teas include the representative Dragon Well (Chinese: 龍井; pinyin: lóngjǐng; Cantonese Yale: lùhngjéng) and Biluochun from Zhejiang and Jiangsu provinces, respectively.
  • Oolong tea: partially oxidizing the tea leaves imparts them with characteristics of both green and black teas.[108][109][110] Oolong teas are closer in taste to green than black tea, yet have less of a "grassy" taste. Major oolong-tea producing areas such as Fujian, Guangdong, and Taiwan line the southeastern coast of China. Tieguanyin or Ti Kuan Yin (Chinese: 鐵觀音; pinyin: tiěguānyīn; Cantonese Yale: titgūnyām): one of the most popular, originated in Fujian province and is a premium variety with a delightful fragrance.
  • Pounei (Cantonese) or pu-erh tea (Mandarin): usually a compressed tea, pu-erh has unique, earthy notes derived from years of fermentation.[111][112]
  • Scented teas: various mixes of flowers with green, black, or oolong teas exist. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. Strict rules govern the proportion of flowers to tea. Jasmine tea, the most popular scented tea, is the one most often served at "yum cha" establishments.

The tea service includes several customs.[113][114][115][116] Typically, the server starts by asking diners which tea to serve. According to etiquette, the person closest to the tea pot pours tea for the others. Sometimes, a younger person will serve an older person.

Those receiving tea express thanks by tapping their index and middle fingers twice on the table.[43][116] According to one legend, the finger-tapping tradition evolved from an incident when an emperor poured tea for his servant in a public teahouse during a trip where the emperor concealed his identity to mingle with the commoners. Having been instructed by the emperor to not expose his identity to the public, the servant showed gratitude by improvising the finger-tapping gesture instead of what should have been a kowtow, which would have betrayed the emperor's noble status. The practice gradually evolved to represent gratitude for having tea poured by others.

Diners also flip open the lid (of hinged metal tea pots) or offset the tea pot cover (on ceramic tea pots) to signal an empty pot; servers will then refill the pot.[39][116]

History[edit]

A server pushes a cart laden with bamboo baskets
A dim sum restaurant in Hong Kong
A video guide to dim sum

Dim sum is part of the Chinese tradition of snacks originating from the Song dynasty (960–1279), when royal chefs created various dishes such as minced pheasant, lark tongue, and desserts made from steamed milk and bean paste.[34] Guangzhou experienced an increase in commercial travel in the tenth century[3] At that time, travelers would frequent teahouses for small-portion meals with tea called "yum cha" or "tea" meals.[4][3][5] Yum cha includes two related concepts. The first, 一盅兩件, translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second, 點心, which means dim sum, translates literally to "touch the heart" (i.e., heart touching). This is the term used to designate the small food items that accompanied the drinking of tea.[6]

During the thirteenth century, when the Mongols invaded China, the royal court fled to southern China, bringing a royal influence to the dim sum of Guangzhou.[34] Guangzhou was a wealthy, large port city that had international visitors, a temperate climate, and a coastline where fresh and tropical ingredients were grown, resulting in an ideal environment for food and entertainment.[34] In Guangzhou, street vendors and teahouses sold dim sum.[34] The practice of having tea with dim sum at tea houses eventually evolved into modern yum cha.[3] While at the teahouses, travelers selected their preferred snacks from carts.[3] Visitors to tea houses often socialized as they ate, and business people negotiated deals over dim sum.[3]

During the Ming dynasty (1368–1644), the Tea and Horses Bureau was established to monitor tea production and improve tea quality.[34] The improvements in tea quality also led to teahouse improvements.[34]

Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou.[7] Teahouse dining areas were typically located upstairs, and initial dim sum fare included steamed buns.[7] Eventually, these evolved into specialized dim sum restaurants, and the variety and quality of dim sum dishes rapidly followed suit.[7] Cantonese dim sum was originally based on local foods such as sweet roast pork called "char siu" and fresh rice noodles.[7] As dim sum continued to develop, chefs introduced influences and traditions from other regions of China, which created a starting point for the wide variety of dim sum available today.[7] Chefs created a large range of dim sum that even today comprises most of a teahouse's dim sum offerings.[7] Part of this development included reducing portion sizes of larger dishes originally from northern China, such as stuffed steamed buns, so they could easily be incorporated into the dim sum menu.[7] The rapid growth in dim sum restaurants was due partly because people found the preparation of dim sum dishes to be time-consuming and preferred the convenience of dining out and eating a large variety of baked, steamed, pan-fried, deep-fried, and braised foods.[7] Dim sum continued to develop and also spread southward to Hong Kong.[117]

Although dim sum is normally considered Cantonese, it includes many additional influences.[7] Over thousands of years, as people in China migrated in search of different places to live, they carried the recipes of their favorite foods and continued to prepare and serve these dishes.[7] Many Han Chinese migrated south, seeking warmer climates.[7] Settlements took shape in the Yangtze River Valley, the central highlands, and the coastal southeast, including Guangdong.[7] The influence of Suzhou and Hangzhou is found in vegetarian soy skin rolls and pearl meatballs. The dessert squares flavored with red dates or wolfberries are influenced by Beijing desserts.[7] Savory dishes, such as pot stickers and steamed dumplings, include Muslim influences because of people traveling from Central Asia across the Silk Road and into Guangdong.[7] These are just a few examples of how a wide range of influences became incorporated into traditional Cantonese dim sum.[7]

By 1860, foreign influences had to shape Guangdong's dim sum with culinary innovations such as ketchup, Worcestershire sauce, and curry, all of which came to be used in some savory dishes.[7] Custard pies evolved into the miniature classics found in every teahouse.[7] Other dim sum dishes evolved from Indian samosas, mango puddings, and Mexican conchas (snow-topped buns).[7] Cantonese-style dim sum has an extremely broad range of tastes, textures, cooking styles, and ingredients.[7] As a result, there are more than a thousand different varieties of dim sum.[7]

During the 1920s, in Guangzhou, the foremost places to enjoy tea were its tea pavilions, which had refined and expansive surroundings.[7] The customers were wealthy, and there were rather high standards for the privilege of enjoying tea pavilion service and dim sum.[7] Upon entering a tea pavilion, customers would inspect tea leaves to ensure their quality and to verify the water temperature.[7] Once satisfied, these guests were presented with a pencil and a booklet listing the available dim sum.[7] A waiter would then tear their orders out of the booklet so that the kitchen could pan-fry, steam, bake, or deep-fry these dishes on demand.[7] Customers dined upstairs in privacy and comfort.[7] Servers carefully balanced the dishes on their arms or arranged them on trays as they climbed up and down the stairs.[7] Eventually, dim sum carts were used to serve the steamers and plates.[7]

People with average incomes also enjoyed tea and dim sum.[7] Early every morning, customers visited inexpensive restaurants that offered filled steamed buns and hot tea.[7] During the mid-morning, students and government employees ordered two or three kinds of dim sum and ate as they read their newspapers.[7] In the late morning, people working at small businesses visited restaurants for breakfast and to use the restaurant as a small office space.[7]

By the late 1930s, Guangzhou's teahouse culture included four high-profile dim sum chefs, with signs at the front doors of their restaurants.[7] There was heavy competition among teahouses, and as a result, new varieties of dim sum were invented almost daily, including dishes influenced by the tea pastries of Shanghai, Beijing, and the Western world.[7] Many new fusion dishes were also created, including puddings, baked rolls, turnovers, custard tarts, and Malay steamed cakes.[7]

There were also significant increases in the variety of thin wrappers used in both sweet and savory items.[7]

If we concentrate only on the changes and developments in the variety of wrappers, the main types of dim sum wrappers during the 1920s included such things as raised (for filled buns), wheat starch, shao mai (i.e., egg dough), crystal bun, crispy batter, sticky rice, and boiled dumpling wrappers. By the 1930s, the varieties of wrappers commonly used by chefs included puff pastry, Cantonese short pastry, and so on, for a total of 23 types that were prepared by pan-frying, deep-frying, steaming, baking, and roasting.[7][118]

As the Chinese Civil War progressed from 1927 to 1949, many dim sum chefs left China and settled in Hong Kong, resulting in further refinements and innovations of the dim sum there.[34] Very large dim sum restaurants in major cities like Hong Kong, San Francisco, Boston, Toronto, and New York were also established.[34]

In the nineteenth century, Cantonese immigrants brought dim sum to the west and east coasts of the United States.[119] Some of the earliest dim sum restaurants in the U.S. still operating today opened in the 1920s in San Francisco and New York City.[120][121] The history of San Francisco's Chinese community is believed to have started about 30 years before the first dim sum restaurant opened in the city's Chinatown neighborhood. The Chinese preferred to live in the present Chinatown area because of its restaurants and theatres.[120] In the late 1930s, some early U.S. newspaper references to dim sum began to appear. While some Chinese restaurants in the U.S. had offered dim sum for decades, it was not until the late 1980s that there was a broader public awareness of dim sum.[3]

Although there was increased awareness of dim sum around this time, one chef from Hong Kong, who immigrated to San Francisco, noted that diners in the U.S. usually focused on the food itself and not the communal aspects of eating dim sum.[122] Although dim sum is a Chinese meal, it is a communal dining and social experience that can span hours.[122] It is customary for large groups to enjoy dishes together as a leisurely social activity.[122] Diners go to restaurants early, around 10:00 AM, and rather than ordering a whole table of food, they order small amounts, have a cup of tea, read the newspaper, and wait for friends and family to join them.[122] As a result, a visit to a dim sum restaurant can last from late morning well into the afternoon.[122] For some people in Hong Kong, eating dim sum is a daily routine and a way of life.[122] Since this dim sum tradition is not always present in some U.S. dim sum restaurants, however, approaches to generate interest and attract customers include customized seasoning and flavors of traditional dishes, as well as creating novel dishes with an emphasis on enhanced flavors and visual appeal.[122]

One food reviewer notes that there has been an increase in popularity in posting dim sum photos on social media feeds, and that dim sum has become so popular that every U.S. state now has at least one high-quality dim sum restaurant.[123] There is a restaurant, bar, and highly rated dance club complex in Las Vegas, NV, that features high-end Cantonese food (including dim sum), craft cocktails, dinner parties, and prominent disc jockeys in a chic setting.[124][125][126][127]

The dim sum restaurants in Chicago's Chinatown serve mainly traditional dim sum dishes, but there has been recent growth in contemporary dim sum with new fusion dishes, as well as restaurants now located outside Chinatown.[128]

In Hong Kong, many chefs are also introducing variants based on traditional Cantonese cuisine, which generates interest and provides both Hongkongers and tourists with new, fresh dim sum dishes.[129]

Modern dim sum[edit]

In addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes.[22][23][24][25][130][128][131][132] Modern versions of buns include pork belly steamed buns with cucumber, green onion, cilantro, and ginger hoisin sauce, cocoa mushroom buns, chili lamb buns. Dumplings include snow pea shoot and shrimp dumplings, and chili crab with fried garlic, siu mai with pork, shrimp, scallop, and caviar, dumplings stuffed with shrimp and peanut, dumplings with South Australian scallop, garoupa (grouper), caviar, gold leaf, and egg white, and bone marrow or beef short ribs in potstickers. Pastry puff dishes include Australian Wagyu beef puff, Assam curry chicken puff, and pumpkin puffs. Toast dishes include Hong Kong–style French toast with condensed milk and peanut butter and prawn toast. Additional examples are spring rolls filled with goat and duck skin and duck hearts cooked over a wood-fired grill and served with sesame-horseradish sauce.

One AAA four-diamond-award-winning Chinese restaurant in Miami Beach has a prix-fixe dim sum menu, prix-fixe "yum cha" menu and breakfast cocktails.[133] Variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals and fictional characters, also exist.[26][27][134] Dim sum chefs have previously used cocoa powder as coloring to create steamed bread puffs to appear like forest mushrooms, espresso powder as both flavoring and coloring for deep-fried riblets, as well as pastry cream, and French puffs to create innovative dishes while paying tribute to the history of dim sum.[7]

Fast food[edit]

Dim sum can often be purchased from grocery stores in major cities.[113] They can be cooked easily by steaming, frying, or microwaving.[135][136] Major grocery stores in Hong Kong, Vietnam, the Philippines, Singapore, Taiwan, China, Indonesia, Malaysia, Brunei, Thailand, Australia,[137] the United States[138][139] and Canada[140] stock a variety of frozen or fresh dim sum. These include dumplings, shumai, pork buns, and others.[138]

In Hong Kong and other cities in Asia, dim sum can be purchased from convenience stores, coffee shops and other eateries.[141][142] Halal-certified dim sum that uses chicken instead of pork is very popular in Hong Kong,[143] Malaysia,[144] Indonesia[145] and Brunei.[146]

Restaurants[edit]

A light blue bill card (upper left) on a table of traditional family-style dim sum lunch dishes in a restaurant

Some Cantonese restaurants serve dim sum as early as five in the morning,[16] while more traditional restaurants typically serve dim sum from mid-morning until mid-afternoon.[15][17][18] It is common for restaurants to serve dim sum during dinner as well as for takeout.[21]

Dim sum is served using a unique serving method[19] whereby servers offer dishes to customers from carts, including some carts that are steam-heated.[8][19][20] Diners often prefer tables nearest the kitchen since servers and carts pass by these tables first.[42] Many restaurants place lazy susans on tables to help diners reach food and tea.[147]

The pricing of dishes at these types of restaurants may vary, but traditionally they are classified as "small", "medium", "large", "extra-large", or "special".[41] Servers record orders with a rubber stamp or an ink pen on a bill card that remains on the table.[113][38][36] Servers in some restaurants use distinctive stamps to track sales statistics for each server.[citation needed] When they have finished eating, the customer calls the server over, and their bill is calculated based on the number of stamps or quantities marked in each priced section.[34][38][148]

Another way of pricing the food that was consumed uses the number and color of the dishes left on the table.[7][34] Some restaurants offer a new approach by using a conveyor belt format.[149]

Other Cantonese restaurants may take orders from a pre-printed sheet of paper and serve à la carte, much like Spanish tapas restaurants,[150][151] to provide fresh, cooked-to-order dim sum or because of real estate and resource constraints.[152][153]

Dim sum food shop in Hong Kong

See also[edit]

References[edit]

  1. ^ Davidson, Alan (2014). The Oxford companion to food. Jaine, Tom; Vannithone, Soun (3rd ed.). New York, NY. ISBN 978-0-19-967733-7. OCLC 890807357.{{cite book}}: CS1 maint: location missing publisher (link)
  2. ^ a b So, Yan-kit (April 1997). Classic food of China. London: Macmillan Publishers. ISBN 0-333-56907-5. OCLC 32049410.
  3. ^ a b c d e f g h i Gourse, Leslie (13 March 1988). "Dim Sum Has Come a Long Way, From Esoteric to Mass Popularity". Chicago Tribune. Retrieved 5 August 2020.
  4. ^ a b Wong, Adele (1 November 2016). Hong Kong Food & Culture: From Dim Sum to Dried Abalone. Man Mo Media. ISBN 978-9887756002.
  5. ^ a b "Fare of the Country; Why Dim Sum Is 'Heart's Delight'". The New York Times. 25 October 1981. ISSN 0362-4331. Archived from the original on 4 July 2020. Retrieved 16 August 2020.
  6. ^ a b "Jian Dui -- Sesame Balls (煎堆)". Kindred Kitchen. 13 May 2019. Archived from the original on 5 October 2020. Retrieved 14 August 2020.
  7. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay Phillips, Carolyn (1 February 2017). "Modern Chinese History as Reflected in a Teahouse Mirror". Gastronomica. 17 (1): 56–65. doi:10.1525/gfc.2017.17.1.56. ISSN 1529-3262.
  8. ^ a b c d e Simoons, Frederick J. (1991). Food in China: A Cultural and Historical Inquiry. Boca Raton: CRC Press. ISBN 0-8493-8804-X. OCLC 20392910.
  9. ^ a b "What Is Dim Sum? Chinese Dim Sum, Most Popular Dim Sum Dishes". China Educational Tours. Retrieved 30 June 2022.
  10. ^ a b "Why dumplings - the ultimate comfort food - are so popular right now". inews.co.uk. 14 February 2019. Retrieved 20 April 2022.
  11. ^ a b TODAY, Larry Olmsted, special for USA. "Great American Bites: Ping's serves savory dim sum in NYC's Chinatown". USA Today. Archived from the original on 4 March 2020. Retrieved 16 August 2020.{{cite web}}: CS1 maint: multiple names: authors list (link)
  12. ^ a b "A Visual Glossary for Dim Sum!". Dim Sum Guide. Retrieved 23 February 2022.
  13. ^ a b "Fare of the Country; Why Dim Sum Is 'Heart's Delight'". The New York Times. 25 October 1981. ISSN 0362-4331. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  14. ^ a b Stevenson, Rachel (15 February 2018). "The Ideal Tea Pairing with Dim Sum Guide". Ideal Magazine. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  15. ^ a b c Jacobs, Harrison. "Here's how to navigate one of the most epic New York food traditions — 'Dim Sum' in Chinatown". Business Insider. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  16. ^ a b 梁廣福. (2015). 再會茶樓歲月 (初版. ed.). 香港: 中華書局(香港)有限公司
  17. ^ a b c d "How to Order Dim Sum, According to the Head Chef of the First Chinese Restaurant in North America to Receive a Michelin Star". Time. Archived from the original on 2 July 2020. Retrieved 3 July 2020.
  18. ^ a b c d e "Dim Sum". The New York Times. Archived from the original on 5 July 2020. Retrieved 3 July 2020.
  19. ^ a b c Phillips, C. (2016). The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse. Ten Speed Press. pp. 5–6. ISBN 978-1-60774-956-1. Archived from the original on 3 March 2019. Retrieved 5 November 2016.
  20. ^ a b Guides, R. (2010). The Rough Guide to Southeast Asia On A Budget. Rough Guides. p. 145. ISBN 978-1-4053-8686-9. Archived from the original on 3 March 2019. Retrieved 5 November 2016.
  21. ^ a b Scholem, Richard Jay (16 August 1992). "A la Carte; Dim Sum Delights". The New York Times. ISSN 0362-4331. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  22. ^ a b "Four Hong Kong restaurants putting a modern spin on dim sum". South China Morning Post. 22 July 2015. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  23. ^ a b Magyarics, Kelly (26 January 2017). "4 Spots for modern take on Dim Sum". DC Refined. Archived from the original on 4 July 2020. Retrieved 4 July 2020.
  24. ^ a b Kirouac, Matt (21 March 2017). "Trend Watch: Dim Sum Goes Beyond Chinatown". Zagat. Archived from the original on 4 July 2020. Retrieved 4 July 2020.
  25. ^ a b "The best modern dim sum restaurants in Hong Kong". Lifestyle Asia Hong Kong. 11 March 2020. Archived from the original on 4 July 2020. Retrieved 4 July 2020.
  26. ^ a b Schulman, Amy (5 February 2019). "Hungerlust: One Man Is Reshaping Yum Cha in Hong Kong". Culture Trip. Archived from the original on 24 June 2020. Retrieved 6 August 2020.
  27. ^ a b Andrea Brown (1 March 2018). "Piggy buns at Fashion Dim Sum will put a smile on your face". HeraldNet.com. Archived from the original on 20 January 2021. Retrieved 3 September 2020.
  28. ^ "點心點解叫「點心」?". Bastille Post (in Chinese (Hong Kong)). 2016. Archived from the original on 8 June 2019. Retrieved 8 June 2019.
  29. ^ 施, 莉雅 (2013). 精選美食王 (in Chinese). 萬里.
  30. ^ a b c d 蘇, 建新 (2011). 人人都要學的三分鐘國文課5: 常用詞語篇 (in Chinese). 如果出版社.
  31. ^ "Yum Cha – Cantonese Tea Brunch Tradition". travelchinaguide.com. Archived from the original on 17 January 2021. Retrieved 5 August 2020.
  32. ^ Gao, Sally (22 November 2016). "6 Things You Should Know Before Eating Dim Sum In Hong Kong". Culture Trip. Archived from the original on 31 October 2020. Retrieved 5 August 2020.
  33. ^ Jaine, Tom; Vannithone, Soun (2014). The Oxford Companion to Food (3 ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.
  34. ^ a b c d e f g h i j k Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia. Adamson, Melitta Weiss., Segan, Francine. Westport, Conn.: Greenwood Press. 2008. ISBN 978-0-313-08689-2. OCLC 273865320. Archived from the original on 5 October 2020. Retrieved 3 September 2020.{{cite book}}: CS1 maint: others (link)
  35. ^ "How the hot weather impacts your appetite". krem.com. 31 July 2018. Archived from the original on 5 October 2020. Retrieved 14 August 2020.
  36. ^ a b "What Is Dim Sum? The Beginner's Guide to South China's Traditional Brunch Meal". Asia Society. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  37. ^ "The best thing you're not ordering at a dim sum restaurant". The Takeout. 7 December 2017. Archived from the original on 5 July 2020. Retrieved 3 July 2020.
  38. ^ a b c "Your Complete Guide to Dim Sum, the Traditional Chinese Brunch". The Spruce Eats. Archived from the original on 10 June 2020. Retrieved 3 July 2020.
  39. ^ a b "The Ultimate Guide to Dim Sum!". Dim Sum Guide. Retrieved 23 February 2022.
  40. ^ "Your Ultimate Guide to a Typical Chinese Dim Sum Menu". The Spruce Eats. Archived from the original on 24 September 2020. Retrieved 3 July 2020.
  41. ^ a b "Everything You Need to Know About Dim Sum". Spoon University. 31 December 2014. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  42. ^ a b c "Dim Sum Etiquette - Chinese/Lunar New Year". Epicurious. 5 January 2012. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  43. ^ a b Millson, Alex (6 December 2017). "Six Rules for Eating Dim Sum Like a Pro: A top chef in Hong Kong tells all". bloomberg.com.
  44. ^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. Vol. 3. ABC-Clio. p. 89. ISBN 978-0-313-37626-9.
  45. ^ Stone, A. (2009). Hong Kong. Con Cartina. Ediz. Inglese. Best Of Series. Lonely Planet. p. 22. ISBN 978-1-74220-514-4. Archived from the original on 5 October 2020. Retrieved 5 November 2016.
  46. ^ Tse, Helen; Tse, Lisa (8 August 2016). A Chinese Street Food Odyssey. London: Pavilion Books. ISBN 9781911216568. Archived from the original on 5 October 2020. Retrieved 5 October 2020.
  47. ^ 古時面皮中有餡之物方稱爲饅頭。見曾维华,〈古代的馒头〉,《上海师范大学学报(哲学社会科学版)》1995年第2期,页157。
  48. ^ Fong, Nathan (5 February 2013). "Potstickers: A tasty traditional dish for Lunar New Year". The Vancouver Sun. Archived from the original on 10 December 2018. Retrieved 15 August 2020.
  49. ^ Parkinson, Rhonda Lauret (2003). The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken. Simon & Schuster Canada, Inc.
  50. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p 38.
  51. ^ "蜂巢炸芋角". chinabaike.com. Archived from the original on 3 February 2019. Retrieved 6 September 2012.
  52. ^ "Guide to Authentic Dim Sum Dishes for Yum Cha & Zao Cha | Welcome To China". welcometochina.com.au. 6 November 2019. Archived from the original on 5 March 2020. Retrieved 15 August 2020.
  53. ^ Reinfrank, Alkira; Chan, Bernice (19 August 2020). "The history of xiaolongbao, or soup dumplings: from the outskirts of Shanghai to popular snack loved all over the world". South China Morning Post. Hong Kong. Archived from the original on 31 August 2020. Retrieved 1 September 2020.
  54. ^ yeinjee (23 January 2008). "Maxim's Chinese Restaurant, Hong Kong International Airport". yeinjee.com. Archived from the original on 21 September 2011. Retrieved 13 August 2012.
  55. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p35.
  56. ^ 蔡潔儀 (1 June 2011). 蔡潔儀百味料理:香港糕點 [Cai's Amazing Cuisines: Hong Kong Snacks] (in Chinese). Hong Kong: Wan Li Book. p. 58. ISBN 9789621444028.
  57. ^ Seechai (20 July 2012). "四寶雞扎油脂高" [Four-treasure chicken roll is high in fats]. Sing Tao Daily (in Chinese). Hong Kong. Archived from the original on 5 October 2020. Retrieved 1 September 2020.
  58. ^ "晶莹剔透,香滑可口--肠粉". 美食天下 (in Chinese). Archived from the original on 14 June 2019. Retrieved 14 July 2015.
  59. ^ "的確涼布 拉出完美腸粉". Apple Daily (in Chinese). 17 August 2014. Archived from the original on 11 October 2017. Retrieved 14 July 2015.
  60. ^ "Gallery: The Serious Eats Guide to Dim Sum: Serious Eats". Serious Eats. Archived from the original on 6 October 2016. Retrieved 4 October 2016.
  61. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005]. The Food of China: A Journey for Food Lovers. Bay Books. ISBN 978-0-681-02584-4. p. 24.
  62. ^ "早餐零食必备的小点心—绝味浓香奶黄包" [A must have breakfast snack for the dim sum: fragrance sweet cream bun]. China Daily (in Chinese). 14 March 2015. Archived from the original on 20 February 2017. Retrieved 1 September 2020.
  63. ^ CCCH9051 Group 32. "Steamed Lotus Seed Paste Bun". Hong Kong University. Retrieved 1 September 2020.{{cite web}}: CS1 maint: numeric names: authors list (link)
  64. ^ "Hong Kong food: 40 dishes we can't live without - 6. 'Pineapple' bun". CNN Travel. 13 July 2010. Archived from the original on 18 June 2017. Retrieved 5 January 2014.
  65. ^ Bartholomew, Ian (24 January 2008). "New Year's Eve dinner: easy as pie". Taipei Times. p. 13. Archived from the original on 10 October 2012. Retrieved 16 July 2011.
  66. ^ "Turnip or Radish Cake with Chinese Sausages". tastehongkong.com. 23 February 2010. Archived from the original on 8 December 2012. Retrieved 6 September 2012.
  67. ^ "Chinese New Year Taro Cake". christinesrecipes.com. 26 January 2009. Archived from the original on 8 December 2015. Retrieved 6 September 2012.
  68. ^ "Water Chestnut Cake for Chinese New Year and sometimes Valentine's Day". tastehongkong.com. 10 February 2010. Archived from the original on 14 February 2010. Retrieved 8 January 2007.
  69. ^ Roufs, Timothy (2014). Sweet treats around the world : an encyclopedia of food and culture. Santa Barbara: ABC-CLIO. ISBN 978-1-61069-221-2. OCLC 890981785.
  70. ^ "舊公屋歎老香港點心" [Sigh about nostalgic dim sum in old housing area]. Oriental Daily News (in Chinese). Archived from the original on 5 October 2020. Retrieved 3 September 2020.
  71. ^ Ting, Chew-Peh (1982). Chinese Immigration and the Growth of a Plural Society in Peninsular Malaysia. United States: Research in Race and Ethnic Relations. pp. 103–123.
  72. ^ Shimabukuro, Bitty (21 May 2003). "Rice cake revelation". Honolulu Star-Bulletin. Archived from the original on 10 August 2011. Retrieved 28 June 2011.
  73. ^ 梅联华 (2008). 南昌民俗 (in Chinese). 江西人民出版社. ISBN 9787210038184. Archived from the original on 5 October 2020. Retrieved 17 August 2020.
  74. ^ "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Archived (PDF) from the original on 24 July 2015. Retrieved 11 June 2015.
  75. ^ Christopher DeWolf; Izzy Ozawa; Tiffany Lam; Virginia Lau; Zoe Li (13 July 2010). "40 Hong Kong foods we can't live without". CNN Go. Archived from the original on 5 November 2012. Retrieved 13 August 2012.
  76. ^ Shimabukuro, Betty. "Dive In, Feet First" Archived 30 June 2012 at archive.today, Honolulu Star-Bulletin, 11 November 1998.
  77. ^ Phillips, Carolyn (2006) p. 167
  78. ^ Xiu Mei, Deng (July 2007). 滋味小食360 [Tasty Snacks 360] (in Chinese). Hong Kong: Wan Li Book. p. 96. ISBN 9789621435903. Archived from the original on 5 October 2020. Retrieved 5 October 2020.
  79. ^ Ji Lin, Chen; Xiao Lan, Fang (1 April 2019). 經典香港小菜 [Hong Kong Home Cooking] (in Chinese). Hong Kong: Wan Li Book. p. 26. ISBN 9789621470041. Archived from the original on 5 October 2020. Retrieved 5 October 2020.
  80. ^ Chowhound (26 April 2005). The Chowhound's Guide to the San Francisco Bay Area. Penguin Books. p. 130. ISBN 9781101221440. Archived from the original on 5 October 2020. Retrieved 5 October 2020.
  81. ^ Fei Ying, Luo (9 July 2016). "蝦餃燒賣做主角 本土漫畫推廣飲茶文化" [Prawn dumpling seller to become main character. Local comic to promote Yum Cha culture.]. Next Media (in Chinese). Archived from the original on 5 October 2020. Retrieved 1 September 2020.
  82. ^ Lui, Novella (16 March 2019). "How dim sum lovers can stay healthy – and avoid 900-calorie meals". South China Morning Post. Archived from the original on 6 August 2020. Retrieved 1 September 2020.
  83. ^ Seeto, Lance (1 July 2017). "Your guide to enjoying Yum Cha". Mai Life Fiji. Fiji. Archived from the original on 5 October 2020. Retrieved 1 September 2020.
  84. ^ Zoe Li (29 August 2011). "Hong Kongers eat 66,000 tons of siu mei a year". CNN Go. Archived from the original on 12 September 2011. Retrieved 10 November 2011.
  85. ^ Jung, Susan (20 June 2004). "Local hero". South China Morning Post. Archived from the original on 5 October 2020. Retrieved 1 September 2020.
  86. ^ DeWolf, Christopher; et., al. (12 July 2017). "Hong Kong food: 40 dishes we can't live without". CNN. Archived from the original on 22 September 2020. Retrieved 1 September 2020.
  87. ^ Shan Li, Kit (23 July 2013). Dim Sum: A Guide. San Francisco: Chronicle Books. p. 52. ISBN 9781452132754.
  88. ^ Shih, Carol (April 2015). "The Best Dim Sum in Dallas". D Magazine. Dallas: D Magazine. Archived from the original on 8 November 2020. Retrieved 1 September 2020.
  89. ^ "用心製作滋味懷舊點心" [Make tasty nostalgic dim sum with love]. Oriental Daily News (in Chinese). Archived from the original on 19 February 2020. Retrieved 3 September 2020.
  90. ^ Hong Xiang, Zhang (2003). 長汀城關傳統社會硏究 [Traditional Society in the Changting County Seat] (in Chinese). Association for Hakka Studies. p. 140. ISBN 9789627433262.
  91. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p27.
  92. ^ Betty (8 January 2015). "No Mi Fan (糯米饭 ) without a steamer (Chinese Sticky Rice)". Food52. Archived from the original on 2 November 2015. Retrieved 13 September 2015.
  93. ^ Jennifer Che (1 September 2001). "Chinese Sticky Rice (Nuo Mi Fan)". Tiny Urban Kitchen. Archived from the original on 4 September 2015. Retrieved 13 September 2015.
  94. ^ Nado2003 (7 January 2008). "Chinese Sticky Rice Nuomi Fan) Recipe". Food.com. Archived from the original on 16 January 2017. Retrieved 13 September 2015.{{cite web}}: CS1 maint: numeric names: authors list (link)
  95. ^ (家政), 陳春香 (1 April 2006). Congee - Special Porridge (Chinese ed.). 米乐文化国际. ISBN 978-9868213630.
  96. ^ "除了奶茶,還有蛋撻 - 香港文匯報". Wen Wei Po (in Chinese). Archived from the original on 11 September 2019. Retrieved 24 June 2019.
  97. ^ "Hong Kong egg tarts are not vegetarian – and here's why". South China Morning Post. 13 December 2018. Archived from the original on 11 November 2019. Retrieved 10 November 2019.
  98. ^ Gao, Sally (4 October 2016). "Everything You Need To Know About The Hong Kong Egg Tart". Culture Trip. Archived from the original on 11 November 2019. Retrieved 10 November 2019.
  99. ^ 教育部簡編國語辭典修訂本. Archived from the original on 5 October 2020. Retrieved 15 August 2020. 【豆腐】 注音 ㄉㄡˋ ㄈㄨˇ 漢語拼音 dòu fǔ
  100. ^ Mary Bai (19 October 2011). "Tofu, a Healthy Traditional Food in China". China International Travel Service Limited. Archived from the original on 25 December 2011. Retrieved 7 February 2012.
  101. ^ Misty, Littlewood and Mark Littlewood, 2008 Gateways to Beijing: a travel guide to Beijing ISBN 981-4222-12-7, pp. 52.
  102. ^ "Sesame Balls". Ching He Huang. Archived from the original on 15 July 2011. Retrieved 19 November 2010.
  103. ^ What is a coconut bar? Archived 5 September 2018 at the Wayback Machine Wisegeek.com. Retrieved 31 March 2012.
  104. ^ Olver, Lynne (10 March 2012). "puddings, custards & creams". The Food Timeline. Archived from the original on 9 May 2018. Retrieved 12 August 2012.
  105. ^ Johnny Law (20 January 2011). "簡單粥品又一餐". Archived from the original on 5 October 2020. Retrieved 13 August 2012.
  106. ^ Campbell, Dawn L. (1995). The Tea Book. Gretna: Pelican Publishing. p. 116. ISBN 978-1-56554-074-3.
  107. ^ Khan N, Mukhtar H (2013). "Tea and health: studies in humans". Current Pharmaceutical Design (Literature Review). 19 (34): 6141–7. doi:10.2174/1381612811319340008. PMC 4055352. PMID 23448443.
  108. ^ Zhongguo Chajing pp. 222–234, 271–282, 412–419 chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.
  109. ^ 施海根,中國名茶圖譜、烏龍茶黑茶及壓製茶花茶特種茶卷 p2,上海文化出版社 2007 ISBN 7-80740-130-3
  110. ^ Joseph Needham, Science and Civilization in China, vol. 6, Cambridge University Press, 2000, part V, (f) Tea Processing and Use, pp. 535–550 "Origin and processing of oolong tea".
  111. ^ Yoder, Austin (13 May 2013). "Pu'er Vs. Pu-erh: What's the Deal with the Different Spellings?". Tearroir. Archived from the original on 7 May 2016.
  112. ^ Chen ZM (1991), p. 438, chpt. "Manufacturing pu'er [普洱茶的制造]"
  113. ^ a b c "Entertaining from ancient Rome to the Super Bowl: an encyclopedia". Choice Reviews Online. 46 (8). 1 April 2009.
  114. ^ "The Serious Eats Guide to Dim Sum". Serious Eats. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  115. ^ "Chinese food lovers' guide to ordering, eating and appreciating dim sum". Dallas News. 25 January 2017. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  116. ^ a b c Chiang, Karen. "The yum cha rules you need to know". BBC. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  117. ^ Tam, S. (1997). Eating Metropolitaneity: Hong Kong Identity in yumcha. Australian Journal of Anthropology, 8(1), 291-306
  118. ^ Feng, Mingquan (1986). "A discussion on Guangzhou's teahouse industry. Guangzhou wenshi ziliao 廣州文史資料". Literary and Historical Materials on Guangzhou. 36, 1.
  119. ^ Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia. Adamson, Melitta Weiss., Segan, Francine. Westport, Conn.: Greenwood Press. 2008. ISBN 978-0-313-08689-2. OCLC 273865320. Archived from the original on 5 October 2020. Retrieved 3 September 2020.{{cite book}}: CS1 maint: others (link)
  120. ^ a b "Step Inside 98-Year-Old Hang Ah Tea Room, the Oldest Dim Sum Restaurant in America". Vice. December 2016. Archived from the original on 7 September 2020. Retrieved 17 August 2020.
  121. ^ "Nearly 100 Years Later, New York's First Dim Sum Restaurant Continues to Innovate". Square. 19 August 2015. Retrieved 29 August 2020.
  122. ^ a b c d e f g "How to Order Dim Sum, According to the Head Chef of the First Chinese Restaurant in North America to Receive a Michelin Star". Time. Archived from the original on 19 August 2020. Retrieved 19 August 2020.
  123. ^ "Where to Find the Best Dim Sum in Every State in America". Spoon University. 5 February 2016. Archived from the original on 18 September 2020. Retrieved 19 August 2020.
  124. ^ "Tiësto, Zedd, Garrix, Aoki in Hakkasan Group's 2020 lineup". Las Vegas Review-Journal. 7 January 2020. Archived from the original on 14 January 2020. Retrieved 19 August 2020.
  125. ^ Kennedy, Marina. "Chef Spotlight: Executive Chef Pinyo Saewu of Hakkasasn Las Vegas". BroadwayWorld.com. Archived from the original on 5 October 2020. Retrieved 19 August 2020.
  126. ^ "Hakkasan Las Vegas - Las Vegas Restaurants - Las Vegas, United States". Forbes Travel Guide. Archived from the original on 27 September 2020. Retrieved 19 August 2020.
  127. ^ "Hakkasan". DJ magazine. Archived from the original on 10 August 2020. Retrieved 21 August 2020.
  128. ^ a b "Zagat". zagat.com. Archived from the original on 4 July 2020. Retrieved 19 August 2020.
  129. ^ Springer, Janice Leung Hayes, Kate (5 March 2018). "19 Best Dim Sum Spots in Hong Kong". Condé Nast Traveler. Archived from the original on 12 August 2020. Retrieved 19 August 2020.{{cite web}}: CS1 maint: multiple names: authors list (link)
  130. ^ "Best Dim Sum in London, 7 Must-Try Restaurants to Yum Cha". Honest Food Talks. 17 February 2020. Archived from the original on 20 November 2020. Retrieved 1 November 2020.
  131. ^ Group, Sinclair Broadcast (26 January 2017). "4 Spots for modern take on Dim Sum". DC Refined. Archived from the original on 24 September 2020. Retrieved 2 October 2020.
  132. ^ "Hong Kong's most innovative dim sum restaurants | Hong Kong Tourism Board". Discover Hong Kong. Archived from the original on 5 October 2020. Retrieved 2 October 2020.
  133. ^ "Hakkasan at Fontainebleau introduces new dim sum & prix-fixe menus for lunch". The Miami Guide. 16 June 2014. Archived from the original on 5 October 2020. Retrieved 6 September 2020.
  134. ^ "Cute dim sum is huge in Hong Kong and we love it! | Honeycombers". Honeycombers Hong Kong. 15 June 2020. Retrieved 2 October 2020.
  135. ^ "How to Throw a Dim Sum Party Like A Pro". Food & Wine. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  136. ^ "How to Cook Frozen Dumplings". seriouseats.com. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  137. ^ "A Super Guide to Asian Supermarkets". Broadsheet. Archived from the original on 5 October 2020. Retrieved 2 September 2020.
  138. ^ a b Sietsema, Robert (21 May 2020). "Eater's Restaurant Critics Review NYC's Best Frozen Dumplings and Bao". Eater NY. Archived from the original on 28 June 2020. Retrieved 2 September 2020.
  139. ^ Daley, Bill (2 February 2018). "Who makes the best frozen pork pot stickers? We put 7 brands to the test". Chicago Tribune. Archived from the original on 22 June 2020. Retrieved 2 September 2020.
  140. ^ "Entertaining's easy with dim sum at the ready". The Georgia Straight. 17 December 2008. Archived from the original on 27 December 2011. Retrieved 2 September 2020.
  141. ^ "7-Eleven champions its dim sum with "Wholehearted, Simple and Tasty" campaign launch". marketing-interactive.com. 9 April 2019. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  142. ^ "7-Eleven Now Sells 'Din Tai Fung' Style Garlic Fried Rice & Here's What We Think". Today. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  143. ^ Tobin, Meaghan (16 December 2018). "Halal dim sum, airport prayer rooms: how Hong Kong, Japan and Korea won over Muslim travellers". South China Morning Post. Archived from the original on 15 August 2020. Retrieved 10 August 2020.
  144. ^ Tan, G.C. (16 June 2017). "Halal dim sum gains steam". The Star. Archived from the original on 13 August 2020. Retrieved 10 August 2020.
  145. ^ Elmira, Putu (7 February 2019). "Kuliner Malam Jumat: Berawal dari Mimpi Makan Dimsum Halal dan Terjangkau" [Friday night culinary: Started from dreaming about eating Halal Dim sum and very affordable]. Liputan 6 (in Indonesian). Archived from the original on 5 October 2020. Retrieved 10 August 2020.
  146. ^ Thiessen, Tamara (2012). Borneo: Sabah, Brunei, Sarawak. Guilford, Connecticut: Bradt Travel Guides. p. 145. ISBN 9781841623900.
  147. ^ Daniel A. Gross. "The Lazy Susan, the Classic Centerpiece of Chinese Restaurants, Is Neither Classic nor Chinese". Smithsonian Magazine. Archived from the original on 3 August 2020. Retrieved 6 July 2020.
  148. ^ "What Is Dim Sum? The Beginner's Guide to South China's Traditional Brunch Meal". Asia Society. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  149. ^ Corporation, Ready-Market Online. "Dim Sum restaurant Solution Project". Hong Chiang Technology Industry Co. Archived from the original on 8 June 2020. Retrieved 3 July 2020.
  150. ^ James, Trevor (9 August 2019). "What is Dim Sum + The Ultimate Ordering Guide". The Food Ranger. Archived from the original on 3 July 2020. Retrieved 3 July 2020.
  151. ^ "Six rules for eating dim sum like a pro". South China Morning Post. 10 December 2017. Archived from the original on 4 July 2020. Retrieved 3 July 2020.
  152. ^ Embiricos, George (16 June 2015). "Dim Sum Has Gotten The Hell Out Of Chinatown". Food Republic. Archived from the original on 8 August 2020. Retrieved 3 July 2020.
  153. ^ "Britain's Dim Sum Trolleys Are Making Their Last Rounds". Vice. 25 April 2016. Archived from the original on 3 July 2020. Retrieved 3 July 2020.

Sources[edit]

  • Phillips, Carolyn (2006) The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse. New York: Crown Publishing Group ISBN 9781607749578
  • Chén Zōngmào [陳宗懋] (1991). Zhōngguó chájīng 中國茶經 [Chinese Tea] (in Chinese). Shanghai Culture Press [上海文化出版社]. ISBN 978-7-80511-499-6.

External links[edit]

Listen to this article (8 minutes)
Spoken Wikipedia icon
This audio file was created from a revision of this article dated 19 April 2005 (2005-04-19), and does not reflect subsequent edits.