Dim sum

Dim sum is a Cantonese meal of small savory and sweet dishes, traditionally served with tea and often eaten at brunch. Its variety is commonly shared at the table.

Har gow: A Cantonese dumpling of translucent wheat-and-tapioca wrapper filled with shrimp. This shrimp dumpling is one of dim sum’s best-known steamed dishes.
Yum cha: The Cantonese practice of drinking tea, often while eating dim sum. Dim sum is traditionally eaten as part of yum cha.
Cantonese cuisine: The regional cuisine of Guangdong and the Cantonese diaspora, known for varied ingredients and restrained seasoning. Dim sum grew within Cantonese food traditions.
Hong Kong cuisine: The food traditions of Hong Kong, shaped by Cantonese roots and international influences. Hong Kong developed a prominent, locally distinctive dim sum dining culture.
Tapas: Small Spanish dishes served as snacks, appetizers, or components of a meal. Tapas also encourage variety and sharing, but arise from a different culinary tradition.
Siu mai: An open-topped dumpling, commonly filled with pork and shrimp and steamed. Its open wrapper and savory filling make it a familiar dim sum staple.
Dim sum cart: A wheeled trolley used in some restaurants to carry dishes between tables. Cart service lets diners choose dishes as servers circulate through the dining room.
Guangzhou: The capital of Guangdong province in southern China, historically known in English as Canton. Guangzhou is a major center of the tea-house traditions associated with dim sum.
Chinese restaurant: A restaurant serving dishes associated with Chinese culinary traditions. Dim sum is served in specialized restaurants and as part of broader Chinese menus.
Meze: Small dishes served as appetizers or a shared meal across several Mediterranean and Middle Eastern cuisines. Meze resembles dim sum in its communal spread but has distinct regional foods and customs.

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