Facts about Dim Sum
- 10
Char siu bao, the steamed barbecued pork bun, is one of the most recognized dim sum items and exists in both a steamed white version and a baked golden-glazed version.
- 09
Har gow wrappers are traditionally made from wheat starch and tapioca starch in a 1:1 ratio, creating the translucent, chewy texture that distinguishes authentic dim sum dumplings from other Asian dumplings.
- 08
Turnip cake, a savory dim sum dish made from shredded daikon radish and rice flour, was created during the Chinese New Year season as a symbolic food representing prosperity and good fortune due to its golden color.
- 07
Cheung fun, delicate rice noodle rolls filled with shrimp or char siu, require steaming for only 1 to 2 minutes on a flat cloth-lined surface to achieve their signature silky, slippery texture.
- 06
Egg custard tarts, a popular dim sum dessert, were adapted from Portuguese pastéis de nata in the 1940s when Portuguese colonists in Macau influenced Cantonese bakers to create the flaky, caramelized version served today.
- 05
In Hong Kong, a full dim sum meal traditionally includes at least 3 to 5 different dishes shared among diners, with tea service costs ranging from 2 to 5 Hong Kong dollars per person in casual restaurants.
- 04
Siu mai, the open-topped pork and shrimp dumplings, originated in Guangzhou during the Qing Dynasty and became a dim sum staple because their exposed filling allowed diners to assess ingredient quality before eating.
- 03
The bamboo steamer baskets used to serve dim sum in restaurants typically measure 3 inches tall and come in 6-inch or 10-inch diameters to fit standard serving carts.
- 02
Shrimp har gow dumplings require exactly 18 pleats on the wrapper, a standard established by Cantonese dim sum chefs to demonstrate skill and precision.
- 01
During the 1920s, Cantonese restaurants in Guangzhou began the tradition of serving dim sum with tea from carts, creating the yum cha dining experience that remains popular today.