ĭim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. Cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks. There are over one thousand dim sum dishes in existence today. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China. Cantonese dim sum was based originally on local foods. Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. The practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). Teahouse owners gradually added various snacks called "dim sum" to their offerings. The second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. The first is " yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". In the tenth century, when the city of Guangzhou (Canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals.
Most modern dim sum dishes originated in ChinaĪnd are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. Dim sum ( traditional Chinese: 點心 simplified Chinese: 点心 pinyin: diǎnxīn Cantonese Yale: dímsām) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch.
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