21 Facts About Dim sum

Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch.

Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou.

Cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.

Dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts.

Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.

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Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried.

Many dim sum restaurants offer plates of steamed green vegetables, stuffed eggplant, stuffed green peppers, roasted meats, congee and other soups.

Dessert dim sum is available and can be ordered at any time since there is not a set sequence for the meal.

Dim sum is part of the Chinese tradition of snacks originating from the Song dynasty, when royal chefs created various dishes such as minced pheasant, lark tongue, and desserts made from steamed milk and bean paste.

Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou.

Cantonese dim sum was originally based on local foods such as sweet roast pork called char siu and fresh rice noodles.

The rapid growth in dim sum restaurants was due partly because people found the preparation of dim sum dishes to be time-consuming and preferred the convenience of dining out and eating a large variety of baked, steamed, pan-fried, deep-fried, and braised foods.

Dim sum continued to develop and spread southward to Hong Kong.

Cantonese-style dim sum has an extremely broad range of tastes, textures, cooking styles, and ingredients.

The history of San Francisco's Chinese community is believed to have started about 30 years before the first dim sum restaurant opened in the city's Chinatown neighborhood.

For some people in Hong Kong, dim sum is a daily routine and a way of life.

Since this dim sum tradition was not always present in some U S dim sum restaurants, however, approaches to generate interest and attract customers include customized seasoning and flavors of traditional dishes, as well as creating novel dishes with an emphasis on enhanced flavors and visual appeal.

Dim sum chefs have previously used cocoa powder as coloring to create steamed bread puffs to appear like forest mushrooms, espresso powder as both flavoring and coloring for deep-fried riblets, as well as pastry cream, and French puffs to create innovative dishes while paying tribute to the history of dim sum.

In Hong Kong and other cities in Asia, dim sum can be purchased from convenience stores, coffee shops and other eateries.

Halal-certified dim sum that uses chicken instead of pork is very popular in Hong Kong, Malaysia, Indonesia and Brunei.

Dim sum is served using a unique serving method whereby servers offer dishes to customers from carts, including some carts that are steam-heated.