If it’s a restaurant with xiao long bao (soup dumplings), I may get a double order because they are hands down my favorite.” - Michelle Price, Honest and Truly Har Gow. I have a few favorites I have to order every time, like char siu bao (steamed pork buns), cheung fun with char siu (rice noodle crepes with bbq pork), lo mai gai (sticky rice wrapped in lotus leaves), and of course nai wong bao (egg yolk custard in steamed buns) for dessert. “Dim sum is one of my favorites because - like tapas - it lets me try all the things. And, really, what could be better on a lazy Sunday morning than a never-ending stream of tantalizing treats wheeled by your table where you can pick and choose among them with simple points and nods? Traditionally served from first thing in the morning into the early afternoon, some believe the cuisine inspired the Western concept of brunch. ![]() At the end of the meal, a server tallies your plates to determine the amount of your bill. Feel free to ask if you’re unsure what a particular dish is. Instead, servers push rolling carts laden with plates and steamer baskets around the dining room for diners to pick and choose from. Many dim sum restaurants don’t have printed menus. And you’ll find Chinese dim sum restaurants all over the world and across the U.S., from San Francisco Chinatown to New York City. ![]() Today there are more than 2,000 varieties of dim sum - from pillowy buns stuffed with tender barbecued pork to delicate dumpling wrappers filled with juicy shrimp to lettuce cups folded around spicy minced squab. When only offering tea seemed insufficient, tea house proprietors started offering their customers small snacks, too, and the art of dim sum was born. ![]() Photo credit: All Ways Delicious.ĭating back to the 10th century on Canton’s famous Silk Road, dim sum originated in roadside tea houses that catered to weary travelers and rural farmers. These small bites are meticulously crafted and packed with big, intense flavors. The dishes are usually deep fried, steamed, or baked, providing a wide variety of textures and flavors. “Dim sum” translates to a little bit of heart and refers to the Cantonese cuisine of small, bite-sized dishes enjoyed as a light meal or snack with tea.
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