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Encyclopedia > Dim sum
Dim sum
Traditional Chinese: 點心
Simplified Chinese: 点心
Mandarin
Hanyu Pinyin: diǎn xīn
Cantonese
Jyutping: dim2 sam1
Typical dim sum breakfast in Hong Kong. From left to right and top to bottom: shrimp dumplings (ha gau), jasmine tea, chicken and vegetable congee (two bowls with spoons), hot sauce dip (red), steamed dumplings, rice noodle rolls with soy sauce (cheong fun, on plate), steamed buns with pork filling (char siu bau).
Typical dim sum breakfast in Hong Kong. From left to right and top to bottom: shrimp dumplings (ha gau), jasmine tea, chicken and vegetable congee (two bowls with spoons), hot sauce dip (red), steamed dumplings, rice noodle rolls with soy sauce (cheong fun, on plate), steamed buns with pork filling (char siu bau).

Dim sum is a Chinese light meal or brunch served with Chinese tea. It is eaten some time from morning to early afternoon with family or friends. Dim sum consists of a wide spectrum of choices, from sweet to salty. It has combinations of meat, vegetables, seafood, and fruit. The various items are usually served in a small steamer basket or on a small plate, depending on the type of dim sum. Traditional Chinese characters are one of two standard character sets. ... Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiǎntǐzì; also Simplified Chinese: 简化字; Traditional Chinese: 簡化字; pinyin: jiǎnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ... Standard Mandarin is the official Chinese spoken language used by the Peoples Republic of China, the Republic of China (Taiwan) and Singapore. ... Pinyin is a system of romanization (phonemic notation and transcription to Roman script) for Standard Mandarin, where pin means spell and yin means sound. The most common variant of pinyin in use is called Hanyu Pinyin (Simplified Chinese: , Traditional Chinese: ; pinyin: Hànyǔ Pīnyīn), also known as scheme... Standard Cantonese is a variant, and is generally considered the prestige dialect of Cantonese Chinese. ... Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ... Image File history File linksMetadata Dimsum_breakfast_in_Hong_Kong. ... Image File history File linksMetadata Dimsum_breakfast_in_Hong_Kong. ... Brunch is a late morning meal between breakfast and lunch, as a replacement for both meals, usually eaten when one rises too late to eat breakfast, or as a specially-planned meal. ... The varieties of Chinese tea are extensive with many different types grown during each Chinese dynasties in China. ...

Contents

Name

Dim Sum is a Cantonese phrase (點心), literally "touch the heart" but meaning "morsel/snack". It may be derived from yat dim sum yi, meaning a "a little token". Though the English word "dim sum" refers to the Cantonese variety, the idea of a wide variety of small dishes for lunch also holds for other regions of China. Cantonese (Traditional Chinese: 粵語; Simplified Chinese: 粤语]], Cantonese: Yuet6yue5; Mandarin pinyin: YuèyÇ”, lit. ...


Equivalent terms, such as dian xin in Mandarin, exist in other varieties of Chinese, as a generic term for any of a variety of snacks or small food items. The terms "northern dian xin" or "Shanghai dian xin" have thus come into use. These dian xin are, however, not necessarily Cantonese dim sum, although the two still share the same written script in traditional and simplified characters. Likewise, the Korean cognate jeomsim may refer to any kind of lunch. Standard Mandarin is the official Chinese spoken language used by the Peoples Republic of China, the Republic of China (Taiwan) and Singapore. ... This article or section does not cite its references or sources. ...


In Australia the word dim sim is used for a particular kind of dumpling. Dim Sims are typically served with soy sauce A dim sim is a Chinese-inspired fried dumpling-style snack food popular in Australia. ...


Service

Serving Dim Sum in a restaurant in Hong Kong
Enlarge
Serving Dim Sum in a restaurant in Hong Kong

Traditional dim sum includes various types of steamed buns such as char siew bao, dumplings and rice rolls, 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. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (飲茶), literally "drinking tea", as tea is typically served with dim sum. Image File history File linksMetadata Download high resolution version (2592x1944, 1985 KB) Summary Lady serving Dim Sum in a restaurant in Hong Kong. ... Image File history File linksMetadata Download high resolution version (2592x1944, 1985 KB) Summary Lady serving Dim Sum in a restaurant in Hong Kong. ... Cha Siu Baau (Simplified Chinese: 叉烧包; Traditional Chinese: 叉燒包; Hanyu pinyin: ) are Cantonese roast pork buns. ... For the film, see Dumplings (movie) Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... The zongzi, or rice dumpling, is a traditional Chinese food. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... A cut of beef. ... This article or section does not cite its references or sources. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are edible, shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. They are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar... Wikiquote has a collection of quotations related to: Vegetarianism For plant-eating, non-human animals, see Herbivore. ... Vegetables in a Market Venn diagram representing the relationship between (botanical) fruits and vegetables. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... Yugao-tei, Kanazawa A tea house (茶室, cha-shitsu) is a structure designed for holding Japanese tea ceremonies. ... Lung Mun, an old-styled Cantonese restaurant in Wan Chai, Hong Kong Yum cha (Cantonese:飲茶; Japanese: ヤムチャ, kanji:喫茶), literally translated as drinking tea, refers to the Cantonsese custom of eating tiny tastes of many different foods while sipping a well-brewed Chinese cuppa. ... The varieties of Chinese tea are extensive with many different types grown during each Chinese dynasties in China. ...


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. 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


History

Travellers on the ancient Silk Road needed a place to take a nap, so 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 more variety of snacks, and the tradition of dim sum evolved[citation needed]. The Silk Road  â€“ Georgian: აბრეშუმის დიდი გზა; Traditional Chinese: , Simplified Chinese: , pinyin: sÄ«chóu zhÄ« lù; Persian: ‎; Râh-e Abrisham; Turkish: ; Kyrgyz: (Äžibek ÄŸolu); Kazakh: ; Hungarian: ; Polish: ; Russian: (VÄ›lkij Å jolkovyj Put ) â€“ or Silk Route is an interconnected series of routes through Southern Asia traversed by caravan and ocean vessel, and... Yugao-tei, Kanazawa A tea house (茶室, cha-shitsu) is a structure designed for holding Japanese tea ceremonies. ... Tea leaves in a Chinese gaiwan. ...


In Hong Kong, and most cities and towns in Guangdong province, many Chinese restaurants start serving 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 southerners in China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until the afternoon; other kinds of Cantonese cuisine are served in the evening. Nowadays, various dim sum items are sold as takeaway for students and office workers on the go. China, and should not be confused with the former Kwantung Leased Territory in north-eastern China. ... Cantonese cuisine (Chinese: 粵菜; Pinyin: yuè cài) originates from the region around Canton (Guangzhou) in southern Chinas Guangdong province. ...


Drinking tea

A typical set of eating utensils for yum cha.
A typical set of eating utensils for yum cha.
Main article: Yum cha

The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is bolay (pu erh), which is a strong, fermented tea. Chrysanthemum, oolong and green tea can be served as well. Image File history File links Download high resolution version (2048x1536, 698 KB)Photoed by Jerry Crimson Mann 3 July 2005 20:17 (UTC). ... Image File history File links Download high resolution version (2048x1536, 698 KB)Photoed by Jerry Crimson Mann 3 July 2005 20:17 (UTC). ... Lung Mun, an old-styled Cantonese restaurant in Wan Chai, Hong Kong Yum cha (Cantonese:飲茶; Japanese: ヤムチャ, kanji:喫茶), literally translated as drinking tea, refers to the Cantonsese custom of eating tiny tastes of many different foods while sipping a well-brewed Chinese cuppa. ... Pu-erh (or Puer tea) is a fermented tea, named after Puer county near Simao, Yunnan, China. ... Species Chrysanthemum aphrodite Chrysanthemum arcticum Chrysanthemum argyrophyllum Chrysanthemum arisanense Chrysanthemum boreale Chrysanthemum chalchingolicum Chrysanthemum chanetii Chrysanthemum coronarium Chrysanthemum crassum Chrysanthemum glabriusculum Chrysanthemum hypargyrum Chrysanthemum indicum Chrysanthemum japonense Chrysanthemum japonicum Chrysanthemum lavandulifolium Chrysanthemum mawii Chrysanthemum maximowiczii Chrysanthemum mongolicum Chrysanthemum morii Chrysanthemum okiense Chrysanthemum oreastrum Chrysanthemum ornatum Chrysanthemum pacificum Chrysanthemum potentilloides Chrysanthemum... Alternate meanings: Oolong (disambiguation) Oolong (烏龍 wūlóng in the Mandarin Pinyin romanization) is a traditional Chinese type of tea somewhere in between green and black in oxidation (traditionally but improperly called fermentation) time. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...


It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese 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. Given the number of times tea is poured in a meal, it is a timesaver in loud restaurants, as an individual being served might be speaking to someone else and/or have food in their mouth. Cantonese people (Traditional Chinese: 廣東人; Simplified Chinese: 广东人; Pinyin: Guǎngdōng rén; Jyutping: gwong2 dung1 yan4), broadly speaking, are persons originating from the present-day Guangdong province in southern China. ...


Commonly Served Foods

Dim-sum dumpling in Chicago.
Enlarge
Dim-sum dumpling in Chicago.
Char siew sou as served in a dim sum restaurant in Singapore.
Char siew sou as served in a dim sum restaurant in Singapore.

Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following: Image File history File links Dumplings-AH.jpg‎ File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dim sum ... Image File history File links Dumplings-AH.jpg‎ File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dim sum ... Nickname: The Windy City, The Second City, Chi Town Motto: Urbs In Horto (Latin: City in a Garden), I Will Location in Chicagoland and Illinois Coordinates: Country United States State Illinois County Cook Incorporated March 4, 1837 Mayor Richard M. Daley (D) Area    - City 606. ... Image File history File linksMetadata Download high-resolution version (1600x1200, 411 KB) Char siew sou. ... Image File history File linksMetadata Download high-resolution version (1600x1200, 411 KB) Char siew sou. ... Image File history File linksMetadata Download high-resolution version (1600x1200, 403 KB) Lo mai gai. ... Image File history File linksMetadata Download high-resolution version (1600x1200, 403 KB) Lo mai gai. ... Lo mai gai (literally chicken with glutinous rice), also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. ... Lotus has many definitions. ...

  • Gow (餃, Dumpling) (or Gow gee, Jiaozi; 餃子 gau zi, 饺子 jiǎozi):Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice-flour or wheat-flour skin, and are different to jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
    • Shrimp Dumpling (蝦餃 har gao): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) rice-flour skin.
    • Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo, 潮州粉果 cháozhōufěnguǒ): A dumpling said to have originated from the Chaozhou prefecture of Guangdong province, it contains peanuts, garlic chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour, or Tang flour. It is usually served with a small dish of chili oil.
    • Potsticker (Simplified Chinese: 锅贴; Traditional Chinese: 鍋貼; pinyin: guōtiē; literally "pot stick") Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
  • Siu Maai (燒賣 siu maai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
  • Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau (叉燒包, 叉焼包, chāshāobāo), a bun with Cantonese barbeque-flavoured pork 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.
    • Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
    • Shanghai steamed buns or Xiaolongbao (上海小籠包 seong hoi siu lung bau, 上海小笼包 Shànghǎi xiǎolóngbāo): These dumplings are filled with meat or seafood and are famous for their flavour and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum.
  • Rice noodle rolls or cheong fun (腸粉 cheong fan, 肠粉 chángfěn): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbequed pork. Often topped with soy sauce.
  • Turnip/Daikon radish cakes or lo bak go (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): These savory cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Ingredients used in Dim Sum cuisine such as these chicken feet are frequently found in grocers catering to Chinese customers
Ingredients used in Dim Sum cuisine such as these chicken feet are frequently found in grocers catering to Chinese customers
  • Phoenix talons (鳳爪 fung zau, 凤爪 fèngzhuǎ): These are actually chicken feet that deep fried, boiled, marinated in a black bean sauce, and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪; báiyúnfèngzhuǎ; Cantonese: bak wun fung jau)
  • Steamed meatballs (牛肉球 ngau4 juk6 kau4, usually simplied as 牛球, 牛肉丸 niúròuwán): Finely ground beef is shaped into balls and then steamed. Often topped with Worcestershire sauce.
  • Steamed spare ribs (排骨 paai4 gwat1, páigǔ): Pork spare ribs are chopped into bite-sized pieces and then steamed with black bean sauce.
  • Lotus leaf rice (糯米雞 no mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. No mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
  • Congee (粥 zhōu): Rice porridge served with different savory items.
  • Mango pudding (芒果布甸 mong guo bo din, 芒果布丁 mángguǒbùdĩng): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; served with a topping of condensed milk.
  • Chien chang go (千層糕 cin cang gou, 千层榚 qiāncénggāo): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.
  • Sesame seed balls (麻糰, 麻糰 mátuǎn or 煎堆 jiānduī): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
  • dou fu fa (豆腐花, doùfǔhuā): A dessert consisting of silky tofu served with a sweet ginger-flavored syrup.
  • Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
  • Taro root dumpling or woo kok (芋角 wu gok, 芋角 yùjiǎo): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
  • Spring rolls (cheon gyun, 春卷 chūnjuǎn): 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.
  • Egg tart (蛋撻 dan tat, 蛋挞 dàntà): Egg tarts are composed of a flaky outer crust with a middle filled with egg custard which is then baked. Some high class restaurants put bird's nest soup on top of the custard.
  • Crispy fried squid: Similar to Fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.

Jiaozi Jiaozi (Traditional Chinese: 餃子; Simplified Chinese: 饺子; Hanyu Pinyin: ; Wade-Giles: chiao-tzu; Cantonese IPA: , Jyutping: gaau2 zi2) or gyōza is a Chinese dumpling, widely popular in Korea and Japan as well as outside of Northeast Asia. ... Jiaozi Jiaozi (Traditional Chinese: 餃子; Simplified Chinese: 饺子; Hanyu Pinyin: ; Wade-Giles: chiao-tzu; Cantonese IPA: , Jyutping: gaau2 zi2) or gyōza is a Chinese dumpling, widely popular in Korea and Japan as well as outside of Northeast Asia. ... Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Chaozhou (Chinese: 潮州 lit. ... China, and should not be confused with the former Kwantung Leased Territory in north-eastern China. ... Shiitake mushroom lentinus edodes (=lentinula edodes) Shiitake mushrooms (椎茸) are an edible mushroom typically cultivated on the shii tree (Pasania cuspidata--a relative of the oak). ... Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and... Wikibooks Cookbook has more about this subject: Potsticker A plate of potstickers. ... Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiÇŽntǐzì; also Simplified Chinese: 简化字; Traditional Chinese: 簡化字; pinyin: jiÇŽnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ... Traditional Chinese characters are one of two standard character sets. ... Pinyin is a system of romanization (phonemic notation and transcription to Roman script) for Standard Mandarin, where pin means spell and yin means sound. The most common variant of pinyin in use is called Hanyu Pinyin (Simplified Chinese: , Traditional Chinese: ; pinyin: HànyÇ” PÄ«nyÄ«n), also known as scheme... Jiaozi Jiaozi (Traditional Chinese: 餃子; Simplified Chinese: 饺子; Hanyu Pinyin: ; Wade-Giles: chiao-tzu; Cantonese IPA: , Jyutping: gaau2 zi2) or gyōza is a Chinese dumpling, widely popular in Korea and Japan as well as outside of Northeast Asia. ... The baozi (Chinese: 包子; pinyin: ), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... The baozi (Chinese: 包子; pinyin: ), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Cha Siu Baau (Simplified Chinese: 叉烧包; Traditional Chinese: 叉燒包; Hanyu pinyin: ) are Cantonese roast pork buns. ... Char siu (Tradtional Chinese: 叉燒, Simplified Chinese: 叉烧; Mandarin Pinyin: chāshāo; Cantonese IPA: , Jyutping: caa1 siu1, Yale: chā siÅ«; Min Nan: Char Sio), also known as cha siu, BBQ pork and char siew, is Cantonese-style barbecued pork. ... Custard is a range of preparations based on milk and eggs, thickened with heat. ... Xiaolongbao (literally little basket bun; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ... A pile of daikon in the supermarket Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. ... Image File history File linksMetadata Download high-resolution version (1536x2048, 615 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dim sum Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (1536x2048, 615 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dim sum Metadata This file contains additional information, probably added from the digital camera or scanner used to... 1900 advertisement Worcestershire sauce (IPA ) also known as Worcester sauce (IPA ) is a widely used fermented liquid condiment. ... Spare ribs with Chinese barbecue sauce Spare ribs (also called spareribs) are a variety of pork ribs, eaten in various cuisines around the world. ... Lo mai gai (literally chicken with glutinous rice), also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese food. ... Glutinous rice, also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice, is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and... Species Nelumbo lutea (American Lotus) Nelumbo nucifera (Sacred Lotus) Nelumbo is a genus of water flowers commonly known as lotus (Hindi: कमल) and the only genus in the family Nelumbonaceae. ... The zongzi, or rice dumpling, is a traditional Chinese food. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... Mango pudding (芒果布甸) is a popular dessert in Hong Kong. ... Chinese New Year decoration in Londons Chinatown Hand-painted Chinese New Years poetry pasted on the sides of doors leading to peoples homes, Lijiang, Yunnan, China. ... A bowl of douhua Douhua (豆花, literally: tofu flower) is an extra soft form of tofu that is used in both desserts and salty dishes. ... Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. ... Char siu (Tradtional Chinese: 叉燒, Simplified Chinese: 叉烧; Mandarin Pinyin: chāshāo; Cantonese IPA: , Jyutping: caa1 siu1, Yale: chā siÅ«; Min Nan: Char Sio), also known as cha siu, BBQ pork and char siew, is Cantonese-style barbecued pork. ... Century egg sliced open. ... This page meets Wikipedias criteria for speedy deletion. ... Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Shiitake mushrooms The shiitake mushroom (Japanese: 椎茸; Chinese: 香菇; pinyin: ) (Lentinus edodes or Lentinula edodes), more rarely called the black forest mushroom, is an edible mushroom typically cultivated on the shii tree (Pasania cuspidata — a relative of the oak). ... A fresh spring roll which doesnt need to be fried before eaten. ... Wood ear can refer to two different closely related species of edible fungus used primarily in Asian cuisine: Auricularia auricula-judae Cloud ear fungus This is a disambiguation page—a list of articles associated with the same title. ... An egg tart with puff pastry crust Egg tart is a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. ... The key ingredient of bird-nest soup An island in southern Thailand where bird nests are collected A bowl of birds nest soup Birds nest soup (Traditional Chinese: ; pinyin: yàn wō, literally swallows nest) is a delicacy[1] in Chinese cuisine. ... Fried Calamari is a popular seafood dish served in many restaurants. ...

Fast food & Premade Dim Sum

Two women picking microwave-cooked dim sum from the freezer in Circle K, Hong Kong.
Two women picking microwave-cooked dim sum from the freezer in Circle K, Hong Kong.

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. Image File history File links Download high resolution version (2048x1536, 672 KB)photoed by Jerry Crimson Mann 3 July 2005 20:59 (UTC). ... Image File history File links Download high resolution version (2048x1536, 672 KB)photoed by Jerry Crimson Mann 3 July 2005 20:59 (UTC). ... Circle K South-Terakata East Shop(Osaka Moriguchi Japan) Circle K is a trademark owned by the ConocoPhillips oil company to designate a chain of company operated and franchised convenience stores in the United States. ... Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ...


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. A skewer is also a tactic in chess. ...


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, Singapore, Taiwan, Mainland China, Malaysia, USA 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. In Malaysia, halal-certified dim sum with pork being replaced by chicken are sold. A Street Cafe, Jerusalem, Henry Fenn (1838- ): steel engraving in Picturesque Palestine, ca 1875 A coffeehouse, coffee shop, or café shares some of the characteristics of a bar, and some of the characteristics of a restaurant. ... This article or section does not cite its references or sources. ... Two halves of a pig being delivered Pork is the meat taken from pigs. ...


See also

"Momos" Tibetan and Nepali Dim Sims are typically served with soy sauce A dim sim is a Chinese-inspired fried dumpling-style snack food popular in Australia. ... An egg tart with puff pastry crust Egg tart is a kind of pastry that is popular in Hong Kong, Macau and surrounding areas in southern China. ... A conveyor belt sushi restaurant. ... Wayne Wang (Chinese: 王穎; Hanyu Pinyin: ; born January 12, 1949) is a Chinese American film director. ... A Chinese American is an American who is of ethnic Chinese descent. ...


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Dim sum
  • Pictures of common dim sum dishes with English names and chinese characters
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  • Best Dim Sum Food Blog with pictures at BestFoodNetwork.com

  Results from FactBites:
 
Rhythm - the Online Magazine to HKVP Radio (3697 words)
Dim sum consists of many small dishes that could be considered appetizers, such as dumplings, buns, fried or steamed meats and seafood, vegetarian dishes, cakes and desserts, but when eaten in quantity, can make a satisfying yet not overly filling meal.
Be advised that during peak dim sum hours, the waiting time for a table can be quite long, the crowd will be noisy and you may have to bring your voice up a few decibels amid the din to be heard in a conversation with a fellow diner across the table.
The grand finale of a dim sum meal, as with most Chinese meals in restaurants, is the proverbial grabbing of the check, usually between two people who are vying for face and the glory that comes with proving you can afford to treat the group to such a lavish meal.
OrientalFood: /Special/DimSum/Introduction of Dim Sum (532 words)
Dim Sum means "little heart" or "touch your heart"-- an apt reference to these little dishes that both delight the palate and capture the imagination.  Dim Sum is Cantonese cuisine that comes mainly in the form of steamed and fried dumplings containing a wide array of mouth-watering fillings.
The quantity of each dish in dim sum was kept small-the delicacies were served in tiers of bamboo steamers or small to medium-sized plates-so that many different varieties could be sampled: crisp croquettes, translucent dumplings, sticky cakes, fried rice, etc..
Dim sum is mostly taken for breakfast or for lunch and Sundays are exceptionally popular for a family lunch or breakfast.
  More results at FactBites »

 
 

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