If the Spanish think they have a monopoly of sorts on Tapas, well you have to ask the Chinese for a second opinion. The Tea houses along the Silk Route gave birth to the Yum Cha culture (it means tea drinking in Chinese) and spawned a whole variety of foods that was made to accommodate travel weary people from various parts of China.
It was the Cantonese that enhanced the image of these servings and gave it a name, Dim Sum, which literally means touching the heart.
Now if you look at Cantonese Cuisine, they have been fond of naming their dishes in the most splendid manner. A pork trotter dish isn't just referred to as pigs trotters but something along the lines of "round object or looks round".
Dim Sum is essentially Tapas. The signature dishes come in five varieties, that is the Baozi (steamed bun), Har Gow (prawn dumpling). Siew Maai (meat dumpling), Nor Mai Fan or Hor Yip Fan (rice parcel with meat) and steamed spare ribs (pai kuat). For the most part, any dim sum restaurant which lays any claim to fame are judged based on these few dishes. If you can't do the basic signature dishes then what good are you in claiming to be a Dim Sum Teahouse.
There are more of course, the much feared Phoenix claws or Fung Chow is actually made with chicken feet and like the Thais, nothing in the chicken actually goes to waste.
Steaming is the preferred method of cooking for anything Dim Sum. The inclusion of Egg Tarts is a Hong Kong affair (Cantonese) and where the egg tarts are baked but baking itself is not a Chinese culinary method. The Cantonese have raised the art of steaming food to new heights and this is where Dim Sum excels.
Pouring Tea & Tapping Fingers
A legend in ancient China, an Emperor was was traveling in disguise and wanted to behave like a commoner in a tea house that he poured tea for one member of his entourage. The subject, feeling honored that the Emperor had poured tea for him could not bow down as that would give away his identity so he tapped his fingers on the table as a sign of thanks and respect.
Today, this method is recognized all over China but practiced only in the Pearl River delta. So if you are in the Cantonese regions of China, it is a normal practice. In the West, this may sound rude, but in China, it is the norm.
All About the Steam
Dishes served are put into Bamboo steamers as seen in the picture. The use of bamboo steamers is as old as the tea house culture itself. Metal was far too expensive in the old days and clay or fine bone China just didn't make much sense. Bamboo steamers were cheap and can be quickly reused when needed.
The art of Dim Sum is both labor intensive and creatively exhausting. Besides the few basic signature dishes, you are also required to be creative as the ingredients you have in hand needs to be used to create new dishes. This is perhaps one reason why Dim Sum is always devoid of seafood type dishes as freshness is difficult to attain with processed fish and seafood. Fish for example has to be steamed just right as over steaming is the same as over cooking and will make fish meat tough. Prawns are the only exception with the Har Gow dumpling, where shelled prawns are used.
The Tea house culture of Yum Cha can now be experienced almost everywhere in the world in one Chinatown or another. It is the Starbucks of its time and fortunately, it is still very much relevant today as a place to chill out and have a good time with friends and family.
Now if you look at Cantonese Cuisine, they have been fond of naming their dishes in the most splendid manner. A pork trotter dish isn't just referred to as pigs trotters but something along the lines of "round object or looks round".
Dim Sum is essentially Tapas. The signature dishes come in five varieties, that is the Baozi (steamed bun), Har Gow (prawn dumpling). Siew Maai (meat dumpling), Nor Mai Fan or Hor Yip Fan (rice parcel with meat) and steamed spare ribs (pai kuat). For the most part, any dim sum restaurant which lays any claim to fame are judged based on these few dishes. If you can't do the basic signature dishes then what good are you in claiming to be a Dim Sum Teahouse.
There are more of course, the much feared Phoenix claws or Fung Chow is actually made with chicken feet and like the Thais, nothing in the chicken actually goes to waste.
Steaming is the preferred method of cooking for anything Dim Sum. The inclusion of Egg Tarts is a Hong Kong affair (Cantonese) and where the egg tarts are baked but baking itself is not a Chinese culinary method. The Cantonese have raised the art of steaming food to new heights and this is where Dim Sum excels.
Pouring Tea & Tapping Fingers
A legend in ancient China, an Emperor was was traveling in disguise and wanted to behave like a commoner in a tea house that he poured tea for one member of his entourage. The subject, feeling honored that the Emperor had poured tea for him could not bow down as that would give away his identity so he tapped his fingers on the table as a sign of thanks and respect.
Today, this method is recognized all over China but practiced only in the Pearl River delta. So if you are in the Cantonese regions of China, it is a normal practice. In the West, this may sound rude, but in China, it is the norm.
All About the Steam
Dishes served are put into Bamboo steamers as seen in the picture. The use of bamboo steamers is as old as the tea house culture itself. Metal was far too expensive in the old days and clay or fine bone China just didn't make much sense. Bamboo steamers were cheap and can be quickly reused when needed.
The art of Dim Sum is both labor intensive and creatively exhausting. Besides the few basic signature dishes, you are also required to be creative as the ingredients you have in hand needs to be used to create new dishes. This is perhaps one reason why Dim Sum is always devoid of seafood type dishes as freshness is difficult to attain with processed fish and seafood. Fish for example has to be steamed just right as over steaming is the same as over cooking and will make fish meat tough. Prawns are the only exception with the Har Gow dumpling, where shelled prawns are used.
The Tea house culture of Yum Cha can now be experienced almost everywhere in the world in one Chinatown or another. It is the Starbucks of its time and fortunately, it is still very much relevant today as a place to chill out and have a good time with friends and family.
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