Dim sum
From Wikipedia, the free encyclopedia
| Dim sum | ||
|---|---|---|
| Traditional Chinese: | 點心 | |
| Simplified Chinese: | 点心 | |
| Mandarin | ||
| Hanyu Pinyin: | diǎn xīn | |
| Cantonese | ||
| Jyutping: | dim2 sam1 | |
Dim sum is a Chinese light meal or brunch served with Chinese tea. It is eaten some time from morning to early afternoon with family or friends. Dim sum consists of a wide spectrum of choices, from sweet to salty. It has combinations of meat, vegetables, seafood, and fruit. The various items are usually served in a small steamer basket or on a small plate, depending on the type of dim sum.
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[edit] Name
Dim Sum is a Cantonese phrase (點心), literally "touch the heart" but meaning "morsel/snack". It may be derived from yat dim sum yi, meaning a "a little token". 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 dian xin in Mandarin, exist in other varieties of Chinese, as a generic term for any of a variety of snacks or small food items. The terms "northern dian xin" or "Shanghai dian xin" have thus come into use. These dian xin are, however, not necessarily Cantonese dim sum, although the two still share the same written script in traditional and simplified characters. Likewise, the Korean cognate jeomsim may refer to any kind of lunch.
In Australia the word dim sim is used for a particular kind of dumpling.
[edit] Service
Traditional dim sum includes various types of steamed buns such as char siew bao, dumplings and rice rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. 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.
Dim sum can be cooked by steaming and frying, among other methods. 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. 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
[edit] History
Travellers on the ancient Silk Road needed a place to take a nap, so teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. 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 more variety of snacks, and the tradition of dim sum evolved[citation needed].
In Hong Kong, and most cities and towns in Guangdong province, many Chinese restaurants start serving as early as five in the morning. 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; other kinds of Cantonese cuisine are served in the evening. Nowadays, various dim sum items are sold as takeaway for students and office workers on the go.
[edit] Drinking tea
The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is bolay (pu erh), which is a strong, fermented tea. Chrysanthemum, oolong and green tea can be served as well.
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. This is said to resemble the ritual of bowing to someone. Given the number of times tea is poured in a meal, it is a timesaver in loud restaurants, as an individual being served might be speaking to someone else and/or have food in their mouth.
[edit] Food
Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following:
- Gow (餃, Dumpling) (or Gow gee, Jiaozi; 餃子 gau zi, 饺子 jiǎozi):Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice-flour or wheat-flour skin, and are different to jiaozi found in other parts of China. 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.
- Shrimp Dumpling (蝦餃 har gao): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) rice-flour skin.
- 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. 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. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
- Siu Maai (燒賣 siu maai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
- Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau (叉燒包, 叉焼包, chāshāobāo), a bun with Cantonese barbeque-flavoured pork and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
- Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
- Shanghai steamed buns or Xiaolongbao (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 flavour and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum.
- Rice noodle rolls or cheong fun (腸粉 cheong fan, 肠粉 chángfěn): These are wide rice noodles that are steamed and then rolled. 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. Popular fillings include beef, dough fritter, shrimp, and barbequed pork. Often topped with soy sauce.
- Turnip/Daikon radish cakes or lo bak go (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): These savory 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.
- Phoenix talons (鳳爪 fung zau, 凤爪 fèngzhuǎ): These are actually chicken feet that deep fried, boiled, marinated in a black bean sauce, and then steamed. 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 meatballs (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. Often topped with Worcestershire sauce.
- Steamed spare ribs (排骨 paai4 gwat1, páigǔ): Pork spare ribs are chopped into bite-sized pieces and then steamed with black bean sauce.
- Lotus leaf rice (糯米雞 no mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. No mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
- Congee (粥 zhōu): Rice porridge served with different savory items.
- 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; served with a topping of condensed milk.
- 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.
- Sesame seed balls (麻糰, 麻糰 mátuǎn or 煎堆 jiānduī): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
- dou fu fa (豆腐花, doùfǔhuā): A dessert consisting of silky tofu served with a sweet ginger-flavored syrup.
- Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
- Sou (酥 sou, 酥 sū): A type of flaky pastry filled with char siu, century egg, lotus seed paste, cream, or seafood. Char siu sou (叉燒酥 cha siu sou, 叉燒酥 chāshāosū) is the most common version at dim sum restaurants.
- Taro root dumpling or woo kok (竽角 wu gok, 竽角 yùjiǎo): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
- Spring rolls (cheon gyun, 春卷 chūnjuǎn): Spring rolls consist 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.
- Egg tart (蛋撻 dan tat, 蛋挞 dàntà): Egg tarts are composed of a flaky outer crust with a middle filled with egg custard which is then baked. Some high class restaurants put bird's nest soup on top of the custard.
- Crispy fried squid: Similar to Fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
[edit] Fast food & Premade Dim Sum
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.
Some stalls serve "street dim sum" which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. 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, Singapore, Taiwan, Mainland China, Malaysia, USA and Canada have a variety of dim sum stocked at the shelves. 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. In Malaysia, halal-certified dim sum with pork being replaced by chicken are sold.
[edit] See also
- Dim sim - an Australian variant
- Egg tart
- Conveyor belt sushi
- Wayne Wang - Hong Kong born Chinese American director; two of his early films include Dim Sum: A Little Bit of Heart and Dim Sum Take Out.
"Momos" Tibetan and Nepali
[edit] External links
