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Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea. Similar to the way that the Spanish eat tapas, the dishes are shared among family and friends. Typically dim sum is consumed during brunch hours — late morning to lunchtime.
History
Nowadays, dim sum is eaten all over China and the world, but the dishes are believed to have originated in the southern China’s Guangdong region before eventually making their way to Hong Kong. According Food Magazine Lucky Peach, Cantonese dim sum culture began in tearooms in the latter half of the 19th century in the port city of Guangzhou, the capital of Guangdong, after opium dens were banned throughout the country. Silk Road travelers and traders would take breaks in tea houses for a dim sum meal. As they continued to travel, the practice continued to spread and gained popularity throughout the region, especially in Hong Kong.
Shumai (siu mai, shao mai)—These are thin, round wrappers in a cup shape and hold a filling — usually of pork, shrimp, or a combination of the two — and often a small amount of vegetables like bamboo shoots, black mushrooms, and water chestnuts. (Jessica Spengler/ Flickr)
Shrimp dumpling (har gow, xia jiao)— One of the most popular dishes at dim sum, these are chunks of shrimp encased in a thin translucent dumpling wrapper and served in a bamboo steamer. (Charles Haynes/ Flickr)
Soup dumplings (xiaolong bao) — Commonly referred to as ‘soup dumplings,’ these delicate items are filled with hot broth and pork and are served in a bamboo steamer. Though these are originally from Shanghai, their national popularity has secured their status as a dim sum staple. (Ted Murphy/Flickr)
BBQ pork buns (charsiu bao, chashao bao)— These are fluffy, bready white buns stuffed with sticky and sweet barbecue seasoned pork and served in a bamboo steamer. (Kate Hopkins/Flickr)
Chicken feet (tau zi fung zao, chizhi feng zhao)— These are whole chicken feet, with the claws removed, that have been deep-fried and then braised in a rich, slightly sweet fermented black bean sauce until tender and then served on a plate. (Alpha/Flickr)
Rice noodle rolls (cheong fun, changfen)— These are large, thin, usually handmade steamed rice noodles rolled around a tender shrimp or meat center or a crispy non-meat filling, like fried dough. (T.Tseng/Flickr)
And many more……..
Sources:
Asia Society
