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Dim sum (點心; pinyin: dĭan xīn; literally "touch the heart", "dotted heart", or "to order to one's heart's content"), a Cantonese term, is usually a morning to early afternoon meal with family or friends. Classical dim sum includes buns, dumplings, and rice rolls which contain a range of ingredients including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed greens, roasted meats, congee and other soups. Tea is always served, with some referring to it as yum cha (飲茶) which means "drinking tea".
Dim sum can be cooked by steaming and frying, among other methods. The size of the dim sum are usually small and are usually served as three or four pieces in one dish. Because of the small portions, people can try a wide variety of dishes.
People either choose dim sum dishes from a printed menu or the food is carried on a mobile serving cart by restaurants servers. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table. Some modern dim sum restaurants record the dishes on a card at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates, which has been known to happen. Servers in some restaurants even use different stamps so that sales statistics per server can be recorded.
Travelers on the Silk Road needed a place to take a nap, so teahouses began growing up along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed that this would lead to excessive weight gain. However, people later discovered that tea can aid in digestion. Therefore, teahouse owners began adding more variety of snacks, so the tradition of dim sum evolved.
In Hong Kong, and most cities in Guangdong province, many Chinese restaurants start serving very early in the morning at around 6:00. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many southerners of China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum to the afternoon; other Cantonese cuisine would be served in the evening. Nowadays, various dim sum are also sold in takeaways as many students and office workers' day-to-day breakfast.
; Dumplings or gau (餃 jiao)
; Bun or bau (飽 bao)
History
Food
Shrimp dumpling or ha gau (蝦餃)
Barbeque Bun (义燒飽 xiajiao)
; Shanghai steamed buns (上海小籠包 Shanghai xiaolongbao)
; Taro root dumpling (竽角 yujiao)
; Spring rolls (春卷 chunjuan)
; Lotus leaf rice (糯米雞 rumi ji)