Dim Sum

Dim sum is not a single dish but a tradition — a meal of small plates served with tea, typically in the morning or early afternoon. The classic spread includes har gow (shrimp dumplings with translucent wrappers), siu mai (pork and shrimp dumplings), char siu bao (fluffy BBQ pork buns), and cheung fun (silky rice noodle rolls). Each basket is a testament to Cantonese precision — perfect pleats, translucent skins, and balanced fillings. In Guangzhou, dim sum is an art form.

📖 History

Dim sum originated along the Silk Road as rest stops for travelers who drank tea and ate small snacks. By the 19th century, Guangzhou's tea houses elevated it into the elaborate meal it is today, served from wheeled carts pushed through dining rooms.