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March 8, 2014 |
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Classical dim sum includes buns, dumplings and rice rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarianism|vegetarian options. Many dim sum restaurants also offer plates of steamed vegetable|greens, roasted meats, congee and other soups. Tea is always served, giving it the alternative name (used in Australia and Hong Kong) of yum cha (飲茶) which means "drinking tea". In some countries, such as Britain and Australia, the term "dim sum" (or more commonly "dim sim") is incorrectly used to refer specifically to China|Chinese-style dumplings, either steamed or deep-fried. They are now widely available at snack bars, even those with no other Chinese food on the menu. Dim sum can be cooked by steaming and frying, among other methods. The size of the dim sum are usually small and normally served as three or four pieces in one dish. Because of the small portions, people can try a wide variety of dishes. People either choose dim sum dishes from a printed menu or the food is carried on a mobile serving cart by restaurants' servers. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table. Some modern dim sum restaurants record the dishes on a card at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates, which has been known to happen. Servers in some restaurants even use different stamps so that sales statistics per server can be recorded. Travelers on the Silk Road needed a place to take a nap, so teahouses began growing up 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 that this would lead to excessive weight gain. However, people later discovered that tea can aid in digestion. Therefore, teahouse owners began adding more variety of snacks, so the tradition of dim sum evolved. In Hong Kong, and most cities in Guangdong province, many Chinese restaurants start serving very early in the morning at around 6:00. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many southerners of China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum to the afternoon; other Cantonese cuisine would be served in the evening. Nowadays, various dim sum are also sold in takeaways as many students and office workers' day-to-day breakfast. image:tradition03.jpg|thumb|Shrimp dumplings (蝦餃) ; Dumplings or gaau (餃 jiao)
; Buns or baau (包 bao)
image:edit_pic04.JPG|thumb|Barbecue pork buns (义燒包) ; Shanghai steamed buns (上海小籠包 Shanghai xiaolongbao)
; Taro root dumpling (竽角 yujiao)
; Spring rolls (春卷 chunjuan)
; Lotus leaf rice (糯米雞 rumi ji)
; Rice noodle rolls (腸粉 changfen)
; Siu Maai (燒賣; shaomai)
; Chien chang go (千層榚 qiancengao)
; Sesame seed balls (麻糰 matuan)
; Turnip/Radish cakes (蘿蔔糕 luobogao)
; Chinese Phoenix|Phoenix Talons (鳳爪 fengzhao)
Category:Cantonese cuisine Category:Dumplings de:Dim Sum This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Dim sum".
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