Dim Sum

ref: http://www.inspirasians.com/ "Dim Sum (which literally means 'touching your heart') are bite-size snacks popular among the Chinese population. The tradition of dim sum probably started in Guangdong and quickly spread to the rest of China. Today, there are numerous different kinds of regional 'dim sum' specialities, including, for example, Chiu Chow dumplings (distinguished by the inclusion of peanuts in the filling); Cantonese shrimp dumplings ('har gow') and Spring Rolls, etc. Dim sum typically comprises dumplings, steamed cakes and puddings, deep fried finger foods, sweet cakes........ the list is endless and still growing with today's innovative touches. Dim sum is usually consumed at breakfast or lunch rather than at dinner. A dim sum meal is incomplete unless accompanied by a pot of Chinese tea (usually pu'erh) which is why having dim sum is frequently referred to as going for 'yum cha' (or drinking tea). It has even been said that the tradition of having brunch in the West originated from the idea of 'yum cha' exported to the west by Chinese migrant workers in the 19th Century! A large number of dim sum chefs in China were trained by master chefs from a very young age. Dim sum recipes and techniques were passed down through the generations or from village to village. It is this 'artisanal' quality that we look for in a chef. "