Literally translated as "so close to the heart", they are, in reality, a large range of hors d'oeuvres Cantonese people traditionally enjoy in restaurants (previously teahouses) for breakfast and for lunch but never for dinner, washed down with tea. Chinese food historian Yan-kit So has described dim sum as: Dim sum dishes are usually associated with " yum cha" ( Chinese: 飲茶 pinyin: yǐn chá Cantonese Yale: yám chàh), which is known as the Cantonese brunch tradition. Written in the Five Dynasties and Ten Kingdoms period (907–979), the book uses dim sum as a verb instead: 「治妝未畢, 我未及餐, 爾且可點心」( pinyin: "Zhì zhuāng wèi bì, wǒ wèi jí cān, ěr qiě kě diǎn xīn" Jyutping: "Zi6 zong1 mei6 bat1, ngo5 mei6 kap6 caan1, ji5 ce2 ho2 dim2 sam1"), which translates to "I have not finished preparing myself and am not ready for a proper meal therefore, you can treat yourself to some small snacks." In this context, "dim sum" means "to barely fill your stomach". Some versions date the legend to the Southern Song dynasty (960–1279) after the term's earliest attestation in the Book of Tang ( Chinese: 唐書 pinyin: Táng shū Jyutping: Tong4 Syu1). "Gratitude" or 點點心意 ( pinyin: diǎn diǎn xīn yì Jyutping: dim2 dim2 sam1 ji3), later shortened to 點心, of which dim sum is the Cantonese pronunciation, came to represent dishes made in a similar fashion. According to one legend, to show soldiers gratitude after battles, a general had civilians make buns and cakes to send to the front lines. Some references state that the term originated in the Eastern Jin dynasty (317 AD–420 AD). The original meaning of the term " dim sum" remains unclear and contested. There are also variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals.
In addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. It is now commonplace for restaurants to serve dim sum at dinner and sell various dim sum items à la carte for takeout. Dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. Many Cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. The tea is very important, just as important as the food. ĭim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. Some estimates claim that there are at least two thousand types of dim sum in total across China, and about forty to fifty types are commonly sold outside of China. But that is not the case with Cantonese dim sum, which has developed into a separate branch of cuisine. In fact, the cookbooks of most Chinese food cultures tend to lump their own variations on dim sum dishes with other local snacks. There are over one thousand dim sum dishes originating from Guangdong alone, a total that no other area in China comes even close to matching. Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly items, as well as breakfast or lunch foods and late-night snacks. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China. Cantonese dim sum was originally based on local foods. Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. The practice of having tea with dim sum eventually evolved into the modern " yum cha".
Teahouse owners gradually added various snacks called dim sum to their offerings.
The second is dim sum, which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea. This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The first is " jat zung loeng gin" ( Chinese: 一盅兩件), which translates literally as "one cup, two pieces". " Yum cha" includes two related concepts. In the tenth century, when the city of Canton ( Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called " yum cha" ( brunch). Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. Dim sum ( traditional Chinese: 點心 simplified Chinese: 点心 pinyin: diǎn xīn Jyutping: dim2 sam1) is a large range of small Cantonese dishes that are traditionally enjoyed in restaurants for brunch.
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