Good morning, dear friends 😀
Ah, it is a really good morning today – although it is a Monday, I am very happy because today it is a public holiday! 😆 Usually on weekends and on holidays, families here would go for an early breakfast or brunch of Dim Sum. Many people all over the world would have tasted Dim Sum by now – it is very common that these days, we have Dim Sum restaurants that serve these delicacies all day long, instead of being restricted to breakfast and lunch only.
Who hasn’t enjoy a leisurely time in their favourite restaurant nearby or in Chinatowns, sipping fragrant Chinese tea, chatting with their loved ones or friends, reading the daily newspapers, and slowly savouring these little parcels of foods called Dim Sum, which means “to touch the heart.” The small dishes are presented in portions of 3 pieces or 4 tiny pieces, and can be steamed, deep fried or cold, sort of like hors d’oeuvres. Because they are served in such delicately small portions, you can have as many varieties as you like. How wonderful indeed! 😀
Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of “yum cha” or drinking tea. Teahouses sprung up to accommodate weary travelers journeying along the famous Silk Road. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an afternoon of tea and relaxing conversation.
Still, it took several centuries for the culinary art of dim sum to develop. At one time it was considered inappropriate to combine tea with food: a famous 3rd century Imperial physician claimed this would lead to excessive weight gain. As tea’s ability to aid in digestion and cleanse the palate became known, tea house proprietors began adding a variety of snacks, and the tradition of dim sum was born.
Here are some names of Dim Sum that the waiters and waitresses would be calling out as they push their carts of different Dim Sum to whet your appetites ===> Siew Mai (minced pork and prawns steamed in round wonton skin), Har Kow (steamed prawns in white crescent shaped skins), Cha Siew Pow (steamed bread bun with roasted pork filling), Woo Kok (deepfried taro/yam with juicy pork fillings), Darn Tart (baked egg custard tarts), Loh Mai Kai (steamed glutinous rice with pork and chicken), and many, many more…. wow, I better stop here……before you get too hungry craving for Dim Sum !! 😆 🙄