Dim sum

Dim sum (點心; Mandarin Pinyin: diǎn xīn; Cantonese Yale: dim2 sam1) is a style of Cantonese cuisine prepared as small bite-sized portions of food, served in steamer baskets or on small plates. The dishes are typically steamed, fried, or baked, and can be both savory and sweet. Dim sum is often enjoyed as brunch or lunch, accompanied by Chinese tea.

The word "dim sum" literally translates to "touch the heart" in Cantonese, reflecting the intention of these dishes to delight and satisfy. While traditionally associated with tea houses, dim sum is now widely available in restaurants specializing in Cantonese cuisine across the globe.

A typical dim sum experience involves a selection of various dishes shared among diners, allowing for the sampling of a wide range of flavors and textures. Popular dim sum dishes include har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (barbecue pork buns), and cheung fun (rice noodle rolls).

The history of dim sum can be traced back to the tea houses along the Silk Road, which provided weary travelers with a place to rest and enjoy a cup of tea. Over time, these tea houses began to offer small snacks to accompany the tea, eventually evolving into the elaborate dim sum tradition we know today. Dim sum continues to be a significant aspect of Cantonese culinary culture and a popular dining experience worldwide.