Dimsum spreads development

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點心 Dim

Sum


飲 茶 (Yum Cha)

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Drink Tea

Dim sum is a Cantonese term for a type of Chinese cuisine that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to “drink tea” 飲茶 (yum cha)


A simple guide to Dim Sum dining for you

飲 茶 (Yum Cha) Drink Tea

-


A simple guide to Dim Sum dining for you

飲 茶

Yum Cha

Drink Tea

-


點 Dim Sum

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.


ć­ˇ History

ĺ?˛

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.


點 Dim Sum

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.


ć­ˇ History

ĺ?˛

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.


歷 History

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.

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,

點 Dim Sum


History

Dim Sum

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.

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,


Drink Tea

Drink Tea

茶 Tea is produced in over 20 Chinese provinces. Chinese tea bushes (Camellia sinensis) are cultivated in the mountain areas of tropical and subtropical regions or wherever there is proper climate, sufficient humidity, adequate sunshine and fertile soil. Chinese tea is classified in many ways, e.g., quality, method of preparation or place of production. The main processing methods include fermentation (oxidation), heating, drying and addition of other ingredients like flowers, herbs or fruits. These help to develop the special flavor of the raw tea leaves. Chrysanthemum tea - Chrysanthemum tea does not actually contain any tea leaves. Instead it is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass. However, Chrysanthemum flowers are often paired with Pu-erh tea, and this is often referred to as guk pou or guk bou (菊普; pinyin: jú pǔ). Green tea - Freshly picked leaves only go through heating and drying processes, but do not undergo fermentation. This enables the leaves to keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves. This kind of tea is produced all over China and is the most popular category of tea. Representative varieties include Dragon Well (Long Jing) and Biluochun from Zhejiang and Jiangsu Provinces respectively.

Oolong tea - The tea leaves are partially fermented, imparting to them the characteristics of both green and black teas. Its taste is more similar to green tea than black tea, but has less a “grassy” flavor than green tea. The three major oolong-tea producing areas are on the southeast coast of China e.g. Fujian, Guangdong and Taiwan. Pu-erh or Puer tea - The tea leaves have undergone years of fermentation, giving them a unique earthy flavor. This variety of tea is usually compressed into different shapes like bricks, discs and bowls. Scented teas - There can be various mixtures of flowers with green tea, black tea or oolong tea. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. There are strict rules about the proportion of flowers to tea. Jasmine tea is the most popular type of scented tea, and is often the most popular type of tea served at yum cha establishments. Various preparation methods mean different teas have different bioactive substances. For example, green tea only has limited processing so it retains a relatively high content of natural ingredients, meaning that green tea has stronger anti-aging, anti-cancer and anti-bacterial properties. Oolong tea, which is partially fermented, is quite potent in breaking down protein and fat, aiding weight loss. Red tea that has undergone the full fermentation process has lost 90% of its polyphenols but retains its high caffeine content


Drink Tea

Drink Tea

茶 Tea is produced in over 20 Chinese provinces. Chinese tea bushes

The three major oolong-tea producing areas are on the southeast coast

(Camellia sinensis) are cultivated in the mountain areas of tropical

of China e.g. Fujian, Guangdong and Taiwan.

and subtropical regions or wherever there is proper climate, sufficient humidity, adequate sunshine and fertile soil.

Pu-erh or Puer tea - The tea leaves have undergone years of fermentation, giving them a unique earthy flavor. This variety of tea is

Chinese tea is classified in many ways, e.g., quality, method of

usually compressed into different shapes like bricks, discs and bowls.

preparation or place of production. The main processing methods include fermentation (oxidation), heating, drying and addition of other ingredients

Scented teas - There can be various mixtures of flowers with green

like flowers, herbs or fruits. These help to develop the special flavor of the

tea, black tea or oolong tea. Flowers used include jasmine, gardenia,

raw tea leaves.

magnolia, grapefruit flower, sweet-scented osmanthus and rose. There are strict rules about the proportion of flowers to tea. Jasmine tea is the

Chrysanthemum tea - Chrysanthemum tea does not actually contain any

most popular type of scented tea, and is often the most popular type of

tea leaves. Instead it is a flower-based tisane made from chrysanthemum

tea served at yum cha establishments.

flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea,

Various preparation methods mean different teas have different bioactive

chrysanthemum flowers (usually dried) are steeped in hot water (usually

substances. For example, green tea only has limited processing so

90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup,

it retains a relatively high content of natural ingredients, meaning

or glass. However, Chrysanthemum flowers are often paired with Pu-erh

that green tea has stronger anti-aging, anti-cancer and anti-bacterial

tea, and this is often referred to as guk pou or guk bou (菊普; pinyin: jú pǔ).

properties. Oolong tea, which is partially fermented, is quite potent in breaking down protein and fat, aiding weight loss. Red tea that has

Green tea - Freshly picked leaves only go through heating and drying

undergone the full fermentation process has lost 90% of its polyphenols

processes, but do not undergo fermentation. This enables the leaves to

but retains its high caffeine content

keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves. This kind of tea is produced all over China and is the most popular category of tea. Representative varieties include Dragon Well (Long Jing) and Biluochun from Zhejiang and Jiangsu Provinces respectively. Oolong tea - The tea leaves are partially fermented, imparting to them the characteristics of both green and black teas. Its taste is more similar to green tea than black tea, but has less a “grassy” flavor than green tea.


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