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Dim Sum

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description Dim Sum Overview

Dim sum describes a range of small Chinese dishes commonly shared during a meal associated with tea, particularly in Cantonese dining. Portions arrive in steamer baskets or on small plates, letting the table sample different preparations. Har gow, the translucent-skinned shrimp dumpling, illustrates the delicate steamed side of the tradition, while fried dishes such as wontons offer a contrasting texture. Sweet dishes can appear alongside savory ones.

The appeal lies partly in the social format: a meal develops through several shared portions instead of each diner receiving one main plate. Preparation can be demanding, with wrapper texture and cooking method affecting the finished dish as much as the filling. It suits people interested in Cantonese culinary heritage and in tasting varied textures within a single meal. As a recipe category, dim sum encompasses many individual dishes, so there is no one filling or steaming technique that represents the whole tradition.

help Dim Sum FAQ

What dishes are usually served at dim sum?

Common dim sum dishes include har gow shrimp dumplings, siu mai pork dumplings, char siu bao, cheung fun rice noodle rolls, and egg tarts. Many are steamed in bamboo baskets or served on small plates.

What does yum cha mean?

Yum cha means drinking tea in Cantonese, and it refers to the tea meal where dim sum is served. The custom is strongly associated with Hong Kong and Guangdong.

Is dim sum breakfast or lunch?

Dim sum is most often eaten from morning through lunchtime, though some restaurants serve it later. Traditional Cantonese restaurants may have the busiest service before 2 p.m.

What is the difference between har gow and siu mai?

Har gow are translucent shrimp dumplings with a delicate wheat-starch wrapper. Siu mai are open-topped dumplings usually made with pork and shrimp, often topped with roe or carrot.

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