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Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, [1] [2] with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” [3] Most ...
Yum cha ( traditional Chinese: 飲茶; simplified Chinese: 饮茶; pinyin: yǐn chá[ 6]; Jyutping: jam2 caa4; Cantonese Yale: yám chà; lit. "drink tea"), also known as going for dim sum ( Cantonese: 食點心), is the Cantonese tradition of brunch involving Chinese tea and dim sum. [ 1][ 2] The practice is popular in Cantonese-speaking ...
Har gow ( Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao '), also anglicized as ha gow, hau kau, ha kao, is a traditional Cantonese dumpling served as dim sum. [ 1] It is made of shrimp meat, and steamed in a flour wrapper.
Description. Lo mai gai is mostly a southern Chinese food. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage, scallions, and sometimes dried shrimp or salted egg. [ 1][ 2] The ball of rice is then wrapped in a dried lotus leaf and steamed. [ 1] In North America, banana or grape leaves may be used instead.
Category. : Dim sum. Dim sum is a Chinese light meal or brunch, eaten sometime from morning–to–early-afternoon with family or friends. Dim sum consists of a wide spectrum of small dishes, from sweet to salty. It has combinations of meats, vegetables, seafoods, and fruits. It is usually served on a small dish, depending on the type of dim sum.
Chinese-style steamed bun) is the Japanese name for Chinese baozi, steamed buns filled with cooked ground pork, beef, and/or other ingredients. Tenshindon (天津丼), also known as Tenshinhan (天津飯), is a dish of crab meat omelette (Kani-tama) over rice. The dish name derived from the port city of Tianjin in China.
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables.
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.