Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea. Har gow (also spelled har gau, har gao, ha gao, ha gow, ha gau, har Jasmine or Jessamine ( Jasminum) (from Persian yasmin, ie "gift from God" via Arabic) is a Genus of Shrubs Green tea is a type of Tea made solely with the leaves of Camellia sinensis, that has undergone minimal Oxidation during processing The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Southern China and Hong Kong, commonly served as a variety Cha siu baau are Cantonese barbecue pork buns ( baozi) The buns are filled with barbecue-flavoured char siu pork. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Jyutping (sometimes spelled Jyutpin) is a Romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK Chinese tea consists of Tea leaves which have been processed using methods inherited from China. Dishes may include meat, seafood, and vegetables, as well as desserts and fruit. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. The items are usually served in a small steamer basket or on a small plate. Yum cha (literally "tea drinking") is the term used to describe the dining session, especially in contemporary Cantonese. Yum cha (飲茶 is a term in Cantonese which means "drink tea "

Name

The Cantonese phrase dim sum (點心) means literally "touch the heart" or "order to your heart's content". It may be derived from yat dim sum yi (一點心意), meaning "a little token". ("A Touch of Heart" is perhaps the more poetic translation. ) 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.

Equivalent terms, such as dianxin in Mandarin, exist in other varieties of Chinese, as a generic term for any of a variety of snacks or small food items. Standard Mandarin, also known as Standard Spoken Chinese, is the official modern Chinese spoken language used in mainland China and Taiwan The terms "northern dianxin" or "Shanghai dianxin" (dee-shin) have thus come into use. These dianxin are, however, not necessarily Cantonese dim sum, although the two still share the same written script in traditional and simplified characters.

In the US and many other English Speaking countries, the word “Dim sum” is often mistakenly used as the name for Yum cha. This is a list of Countries of the world sorted by the total English -speaking population in that Country. Yum cha (飲茶 is a term in Cantonese which means "drink tea " In fact, in Cantonese, Dim sum (點心) is just a phrase for wide range of light dishes where Yum cha (飲茶) “drink tea”, is the process.

In Australia the word dim sim is used for a particular kind of dumpling. For a topic outline on this subject see List of basic Australia topics. A dim sim is a Chinese -inspired meat Dumpling -style snack food popular in Australia. Dim sims may have been inspired by dim sum, but are typically ordered with fish and chips. Fish and chips (sometimes written " fish ’n’ chips " is a popular Take-away food originating from the United Kingdom.

History

Travellers on the ancient Silk Road needed a place to take a nap, so teahouses were established along the roadside. The Silk Road, or Silk Routes, are an extensive interconnected network of Trade routes across the Asian continent connecting East South and Western Asia with the Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. Tea refers to the cured agricultural product of the leaves leaf buds and internodes of Camellia sinensis, which have been prepared and cured for the market 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 and the tradition of dim sum evolved.

In Hong Kong, and most cities and towns in Guangdong province, many Chinese restaurants start serving as early as five in the morning. Guangdong ( EFEO: Kouangtong; Pinyin Guǎngdōng; Postal map spelling: Kwangtung) is a province on the 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 (right around the time of a traditional Western 3 o'clock coffee break); other kinds of Cantonese cuisine are served in the evening. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Nowadays, various dim sum items are sold as takeaway for students and office workers on the go. Take-out (in North American English) carry-out (in US and Scottish English) take-away (in Australian English,

While dim sum remains a staple of Chinese culinary culture, especially in Hong Kong, health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs Sodium (ˈsoʊdiəm is an element which has the symbol Na( Latin natrium, from Arabic natrun) atomic number 11 atomic mass 22 ^[1] Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce. ^[2]

Drinking tea

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. Yum cha (飲茶 is a term in Cantonese which means "drink tea " Yum cha (飲茶 is a term in Cantonese which means "drink tea " A popular tea which is said to aid in digestion is bolay (pu erh), which is a strong, fermented tea. Pu-erh, Pu'er tea, Puer tea or Bolay tea is a type of Tea made from a " large leaf " variety of the tea plant Camellia Chrysanthemum, oolong and green tea can be served as well. Chrysanthemums, often called 'mums' are a genus ( Chrysanthemum) of about 30 species of perennial Flowering plants in the family Asteraceae Oolong ( → wūlóng) is a traditional Chinese Tea somewhere between green and black in oxidation

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, which symbolises 'bowing' to them. Cantonese people ( Jyutping: gwong2 dung1 jan4 broadly speaking are persons originating from the present-day Guangdong province in southern China

This is said to be analogous to the ritual of bowing to someone in appreciation. The origin of this gesture is described anecdotally: an unidentified Emperor went to yum cha with his friends, outside the palace; not wanting to attract attention to himself, the Emperor was disguised. While at yum cha, the Emperor poured his companion some tea, which was a great honour. The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table as sign of appreciation.

Given the number of times tea is poured in a meal, the tapping is a timesaver in loud restaurants or lively company, as an individual being served might be speaking to someone else or have food in their mouth.

Cuisine

Serving dim sum in a restaurant in Hong Kong

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. Hong Kong ( officially the Hong Kong Special Administrative Region, is a territory located on China 's south coast on the Pearl River Delta, and borders Cha siu baau are Cantonese barbecue pork buns ( baozi) The buns are filled with barbecue-flavoured char siu pork. Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked This article is about ingredients in general There is also an American soul and R&B group called The Main Ingredient. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Prawns are Crustaceans belonging to the sub-order Dendrobranchiata   Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea 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. Egg tarts, custard tarts, or egg custard tarts are a kind of Pastry popular in many parts of the world but particularly in Chinese and Western European 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. A tea house or tearoom is a venue centered on drinking Tea. Their function varies widely depending on the culture and some cultures have a variety of distinct

Dim sum can be cooked by steaming and frying, among other methods. Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Frying is the Cooking of food in Oil or Fat, a technique that originated in ancient Egypt around 2500BC 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.

Dishes

Dim-sum dumpling in Chicago

Char siu sou as served in a dim sum restaurant in Singapore

Lo mai gai wrapped in lotus leaf

Ingredients used in dim sum cuisine such as these chicken feet are frequently found in grocers catering to Chinese customers

Dim sum restaurants have a wide variety of dishes, usually several dozen. Chicago (ʃɪˈkɑːgoʊ is the largest City by population in the state of Illinois and the American Midwest of the United States. Sou is a type of dried flaky Chinese pastry found in a number of Chinese cuisine. Singapore Lo mai gai (Cantonese Nuo mi ji (Mandarin also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese Chicken feet are a part of Chicken that is eaten in Chinese and South African cuisine. Among the standard fare of dim sum are the following:

Main

• Gow (餃, Dumpling; 餃子 gau zi, Gow gee; or 饺子 jiǎozi, Jiaozi): Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Rice flour (also called Mochiko, in Japanese and Prinic Un in Turkish is a form of Flour made from finely milled Rice. Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Starch, CAS # 9005-25-8 Chemical formula (C6H10O5n is a Polysaccharide Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu 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. Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a
  • Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) wheat starch skin. Har gow (also spelled har gau, har gao, ha gao, ha gow, ha gau, har Recipe at Roseskitchenette
  • 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. Fun guo, or Chaozhou fun guo sometimes spelled fun quor, fun gor, fen guo, Chiu Chow dumpling or Teochew The peanut, or Groundnut ( Arachis hypogaea) is a species in the Legume family Fabaceae native to South America, Mexico Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Chives ( Allium schoenoprasum) are the smallest Species of the Onion family Alliaceae, native to Europe, Asia and The shiitake ( Lentinula edodes) is an Edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries as well as being dried Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice 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. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
  • Shaomai (燒賣 siu mai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Shaomai (also spelled shui mai, shu mai, sui mai, sui maai, shui mei Usually topped off with crab roe and mushroom. Crabs are decapod Crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (βραχύ / brachy Roe or hard roe is the fully ripe internal ovaries or egg masses of Fish and certain marine Animals such as Shrimp, Scallop
• Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables.
  • Char siu baau (叉燒包, char siu baau, 叉焼包, chāshāobāo): the most popular bun with a Cantonese barbecued pork filling. Cha siu baau are Cantonese barbecue pork buns ( baozi) The buns are filled with barbecue-flavoured char siu pork. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust. Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose.
  • Shanghai steamed buns (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 flavor and rich broth inside. Xiǎolóngbāo also known as soup dumpling is a type of Baozi (filled Bun or Bread -like item from Eastern China, including Broth is a Liquid in which Bones Meat, Fish, Cereal grains or Vegetables have been simmered and strained out These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. Shanghai ( 上[[wikt 海|海]] is the largest city in China in terms of population and one of the largest urban areas in the world with over 20 million
• Rice noodle rolls or cheong fun (腸粉 cheong fun, 肠粉 chángfěn): These are wide rice noodles that are steamed and then rolled. A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Southern China and Hong Kong, commonly served as a variety 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. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.
• Phoenix talons (鳳爪 fung zao, 凤爪 fèngzhǎo): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. Chicken feet are a part of Chicken that is eaten in Chinese and South African cuisine. Deep frying is a Cooking method in which food is submerged in hot oil or Fat. Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Douchi ( Cantonese dao si also called Chinese fermented black beans, is a Flavoring most popular in the Cuisine of China, and is used to make black 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 meatball (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 and served on top of a thin bean-curd skin. Steamed meatball is a Cantonese Dim sum dish It is popular in Hong Kong, China, and most overseas Chinatowns.
• Spare ribs: In the west, it is mostly known as spare ribs collectively. Spare ribs (also called spareribs) are a variety of Pork ribs, cooked and eaten in various cuisines around the world In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork
• Lotus leaf rice (糯米雞 lou mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. Lo mai gai (Cantonese Nuo mi ji (Mandarin also called steamed chicken in lotus leaf wrap, or glutinous rice in lotus leaf wrap, is a kind of southern Chinese Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice Nelumbo is a Genus of aquatic plants with large showy Water lily -like flowers commonly known as Lotus or sacred lotus It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). An egg yolk is the part of an egg which serves as the Food source for the developing Embryo inside These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. Zong, or zongzi is a traditional Chinese food, made of Glutinous rice stuffed with different fillings and wrapped in Bamboo A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
• Congee (粥 juk1, 粥 zhōu): Rice porridge served with different savory items. The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau ruk juk")
• Sou (酥 sou, 酥 sū): A type of flaky pastry. Sou is a type of dried flaky Chinese pastry found in a number of Chinese cuisine. Char siu is one of the most common ingredient used in dim sum style sou. Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
• Taro dumpling (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. Taro dumpling is a variety of Dim sum served within Chinese cuisine. Taro (from Tahitian or other Polynesian languages) more rarely kalo (from Hawaiian) and gabi in The Philippines, is a The shiitake ( Lentinula edodes) is an Edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries as well as being dried
• Crispy fried squid (魷魚鬚 yau yu sou, 鱿鱼须 yóu yú xū): Similar to fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. Squid are marine Cephalopods of the order Teuthida, which comprises around 300 species Squid is a popular food in many parts of the world In many of the languages around the Mediterranean sea, squid are called 'calamari' (singular 'calamaro' One may also get a variation of this dish prepared with a salt and pepper mix. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried In some dim sum restaurants, octopus is used instead of squid. The
• Rolls (捲)
  • Spring roll (春捲 cheun gyun, chūnjuǎn): a roll consisting 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. Spring rolls are fried pastries that can be found in several Asian countries most notably China, Vietnam, the Philippines, and Indonesia. The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton Cloud ear fungus ( Auricularia polytricha, syn Hirneola polytricha) is an edible Jelly fungus.
  • Tofu skin roll (腐皮捲 fu3pi2juan3): a roll made of Tofu skin
• Cakes (糕)
  • Turnip cake (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): 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. Tofu skin roll is a common dish in Hong Kong and among Overseas Chinese restaurants Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from Soybeans During the boiling of Turnip cake is a Cantonese Dim sum dish made of shredded radish (typically Chinese radish or Daikon) and plain Rice flour. (from Japanese daikon (大根 literally "large root" is a mild-flavored East Asian giant white Radish. Dried shrimp are Shrimp that have been sun dried and shrunk to a thumbnail size
  • Taro cake (芋頭糕 yu4tou2gao1): cakes made of taro. Taro cake is a Chinese dish made from the vegetable Taro. While it is denser in texture than Radish cakes both these savory cakes made in a similar ways Taro (from Tahitian or other Polynesian languages) more rarely kalo (from Hawaiian) and gabi in The Philippines, is a
  • Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. Water chestnut cake is a sweet Cantonese Dim sum dish made of shredded Chinese water chestnut. It is mostly see-thru and clear.
• 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.

Sweets

• Egg tart (蛋撻 dan tat, 蛋挞 dàntà): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with a egg custard filling, which is then baked. Egg tarts, custard tarts, or egg custard tarts are a kind of Pastry popular in many parts of the world but particularly in Chinese and Western European Custard is a range of preparations based on Milk and eggs thickened with heat Some high class restaurants put bird's nest on top of the custard. In other places egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks. Some egg tarts now have flavors such as taro, coffee, and other flavors. There are also different kinds of crust. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
• Jin deui or Matuan (煎堆 jiānduī or 麻糰 mátuǎn): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried. Jin deui is a type of fried Chinese pastry made from Glutinous rice flour and commonly found in the Far East. Chinese New Year is the most important of the Traditional Chinese holidays.
• Dou fu fa (豆腐花, doùfǔhuā): A dessert consisting of silky tofu served with a sweet ginger-flavored syrup. Dòuhuā (Chinese 豆花 or dòufǔhuā (Chinese 豆腐花 is a Chinese dessert made with an extra soft form of Tofu. Ginger is commonly used as a cooking spice throughout the world
• 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; often served with a topping of evaporated milk. Mango pudding is a popular Dessert in Hong Kong. The dessert is also popular in Singapore, Malaysia and Macau and is often found in Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae Evaporated milk, also known as dehydrated milk is a Shelf-stable canned Milk product with about 60% of the water removed from fresh
• Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling. Custard is a range of preparations based on Milk and eggs thickened with heat
• Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses. Molasses or Treacle is a thick Syrup by-product from the processing of the Sugarcane or Sugar beet into Sugar.
• Longan Tofu: almond-flavoured tofu served with longans, usually cold. The longan ( Cantonese long-ngan; literally " dragon eye" Thai ลำไย is a tropical Tree native to southern

Fast food and premade dim sum

Two women picking microwave-cooked dim sum from the freezer in Circle K, Hong Kong. Circle K is a international chain of Convenience stores originally founded in 1951 in El Paso Texas.

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. A microwave oven, or a microwave, is a Kitchen appliance that cooks or heats Food by Dielectric heating.

Some stalls serve "street dim sum" which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. A skewer is a thin Metal or Wood stick used to hold small pieces of Food together 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, Thailand, USA and Canada have a variety of dim sum stocked at the shelves. The Philippines ( Filipino: Pilipinas, officially known as the Republic of the Philippines (fil ''Republika ng Pilipinas'' RP Taiwan ( Taiwanese: Tâi-oân/Tāi-oân (historically 大灣/台員/大員/台圓/大圓/台窩灣 is an Island in East Asia. Mainland China, Continental China, the Chinese mainland or simply the mainland, is a geopolitical term synonymous with the area that is under the jurisdiction For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and The Kingdom of Thailand (ˈtaɪlænd ราชอาณาจักรไทย, râːtɕʰa-ʔaːnaːtɕɑ̀k-tʰɑj The United States of America —commonly referred to as the Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page 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. A convenience store is a small store or shop. They are often located alongside busy roads or at gas/petrol stations. A coffeehouse ( French / Portuguese: café; Spanish: cafetería; Italian: caffè In Malaysia, one can buy halal-certified dim sum with chicken replacing pork. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible.

See also

• Cuisine of Hong Kong
• Chinese pastry
• Conveyor belt sushi
• Yum cha
• Lou mei
• Meze

References

External links

• Hong Kong Tourism Board Guide to Dim Sum
• The mysterious art of dumpling cuisine, Asia Times, April 6, 2002
• Dim Sum Guide and Photos
• Dim Sum at Mei Wah
• Hong Kong Dim Sum Photos