Layout

Devel-opment

Dimsum點心Dim sum is a varied range of small dishes (a concept similar to tapas) eaten for breakfast, brunch or afternoon tea, as part of the yum cha dining experience. Dishes are usually steamed or fried and may be savoury or sweet. They include steamed buns such as char siu bau, assorted dumplings, siu mai, and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Typical desserts include egg tarts, sai mai lo (tapioca pudding) and mango pudding. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are

usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.

In the past, there were more places with dim sum wheeled around on trolleys, but nowadays one is more likely to order from a menu. Traditionally, the cost of the meal was calculated based on the number and size of dishes left on the patron’s table at the end. In modern dim sum restaurants, dim sum servers mark orders by stamping a card on the table. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

History歷史

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy

dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

Cuisine美食

Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally “drinking tea”, as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all

members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Tea Tasting飲茶Dim sum can be cooked by steaming and

frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Pricing價格Since individual dim sum dishes are typically portioned for 3-4 small servings, patrons will typically order many different dishes over the course of a meal. Larger tables may even order two or three plates of a particular dish so that everyone can have a serving.

KeyPork is the main

ingredient for this dish

This dish uses mainly seafood ingredients

This is a vegetarian dish

This dish consists of more than one key

ingredient

Beef is the main ingredient for this

dish

Fried

Steamed

Roasted / Baked

This dish contains 4 pieces

This dish contains 3 pieces

This dish contains 2 pieces

Dimsum點心History歷史

Dim sum is a varied range of small dishes (a concept similar to tapas) eaten for breakfast, brunch or afternoon tea, as part of the yum cha dining experience. Dishes are usually steamed or fried and may be savoury or sweet. They include steamed buns such as char siu bau, assorted dumplings, siu mai, and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Typical desserts include egg tarts, sai mai lo (tapioca pudding) and mango pudding. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.In the past, there were more places with dim sum wheeled around on trolleys, but nowadays one is more likely to order from a menu. Traditionally, the cost of the meal was calculated based on the number and size of dishes left on the patron’s table at the end. In modern dim sum restaurants, dim sum servers mark orders by stamping a card on the table. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

Cuisine美食

Tea Tasting飲茶

Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally “drinking tea”, as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Pricing價格

FastFood快餐

Since individual dim sum dishes are typically portioned for 3-4 small servings, patrons will typically order many different dishes over the course of a meal. Larger tables may even order two or three plates of a particular dish so that everyone can have a serving.

Certain kinds of instant dim sum have come onto the market in Hong Kong, Mainland China, Taiwan and Singapore. People can enjoy snacks after a 3-minute defrosting and reheating of the instant dim sum in a microwave oven.

Some stalls serve “street dim sum” which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. The customer can dip the whole skewer into a sauce bowl and eat while standing or walking.

Dim sum can be purchased from major grocery stores in most countries with a Chinese population. These dim sum can be easily cooked by steaming or microwaving. Major grocery stores in Hong Kong, Philippines, Singapore, Taiwan, Mainland China, Malaysia,

Brunei, Thailand, Australia, United States and Canada have a variety of dim sum stocked at the shelves. These include dumplings, siu maai, bau, cheong fun, lo bak go and steamed spare ribs. In Singapore, as well as other countries, dim sum can also be purchased from convenience stores, coffee shops and other eateries. There is also halal certified dim sum available, with chicken taking the place of pork which in addition to Singapore is very popular in Malaysia, Indonesia and Brunei.

Dim

sum

點心

Dim sum is a varied range of small dishes (a concept similar to tapas) eaten for breakfast, brunch or afternoon tea, as part of the yum cha dining experience. Dishes are usually steamed or fried and may be savoury or sweet. They include steamed buns such as char siu bau, assorted dumplings, siu mai, and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Typical desserts include egg tarts, sai mai lo (tapioca pudding) and mango pudding. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.In the past, there were more places with dim sum wheeled around on trolleys, but nowadays one is more likely to order from a menu. Traditionally, the cost of the meal was calculated based on the number and size of dishes left on the patron’s table at the end. In modern dim sum restaurants, dim sum servers mark orders by stamping a card on the table. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

His

tory

歷史

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

Cui

sine

美食

Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally “drinking tea”, as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron’s table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Tea

Ta

stin

g

飲茶

Pric

ing

價格

Since individual dim sum dishes are typically portioned for 3-4 small servings, patrons will typically order many different dishes over the course of a meal. Larger tables may even order two or three plates of a particular dish so that everyone can have a serving.

Fast

Fo

od

快餐

Certain kinds of instant dim sum have come onto the market in Hong Kong, Mainland China, Taiwan and Singapore. People can enjoy snacks after a 3-minute defrosting and reheating of the instant dim sum in a microwave oven.

Some stalls serve “street dim sum” which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. The customer can dip the whole skewer into a sauce bowl and eat while standing or walking.

Dim sum can be purchased from major grocery stores in most countries with a Chinese population. These dim sum can be easily cooked by steaming or microwaving. Major grocery stores in Hong Kong, Philippines, Singapore, Taiwan, Mainland China, Malaysia, Brunei, Thailand, Australia, United States and Canada have a variety of dim sum stocked at the shelves. These include dumplings, siu maai, bau, cheong fun, lo bak go and steamed spare ribs. In Singapore, as well as other countries, dim sum can also be purchased from convenience stores, coffee shops and other eateries. There is also halal certified dim sum available, with chicken taking the place of pork which in addition to Singapore is very popular in Malaysia, Indonesia and Brunei.

Dimsum點心

Dim sum is a varied range of small dishes (a concept similar to tapas) eaten for breakfast, brunch or afternoon tea, as part of the yum cha dining experience. Dishes are usually steamed or fried and may be savoury or sweet. They include steamed buns such as char siu bau, assorted dumplings, siu mai, and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Typical desserts include egg tarts, sai mai lo (tapioca pudding) and mango pudding. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.In the past, there were more places with dim sum wheeled around on trolleys, but nowadays one is more likely to order from a menu. Traditionally, the cost of the meal was calculated based on the number and size of dishes left on the patron’s table at the end. In modern dim sum restaurants, dim sum servers mark orders by stamping a card on the table. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

History歷史

Dimsum點心

Dim sum is a varied range of small dishes (a concept similar to tapas) eaten for breakfast, brunch or afternoon tea, as part of the yum cha dining experience. Dishes are usually steamed or fried and may be savoury or sweet. They include steamed buns such as char siu bau, assorted dumplings, siu mai, and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Typical desserts include egg tarts, sai mai lo (tapioca pudding) and mango pudding. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.In the past, there were more places with dim sum wheeled around on trolleys, but nowadays one is more likely to order from a menu. Traditionally, the cost of the meal was calculated based on the number and size of dishes left on the patron’s table at the end. In modern dim sum restaurants, dim sum servers mark orders by stamping a card on the table. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

History歷史

Dim Sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.

The unique culinary art of Dim Sum originated with the Cantonese in southern China, who over the centuries transformed Yum Cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

_