Shu Mai: Open-faced dumplings filled with a mixture of ground pork, shrimp, and seasonings.Ĭhar Siu Bao: Steamed buns filled with savory BBQ pork, often with a slightly sweet sauce.Ĭheung Fun: Steamed rice noodle rolls filled with ingredients such as shrimp, BBQ pork, or vegetables, served with a savory soy-based sauce. Har Gow: Steamed shrimp dumplings wrapped in a translucent and delicate wrapper. Here's a helpful dim sum cheat sheet to assist you in navigating the diverse and delicious world of dim sum. Be adventurous and try something new like sticky rice with lotus leaves, sesame balls, and rice noodle rolls.Ībove all, share and enjoy the culinary experience of dim sum. These three are the most common dim sum in Chicago. Dip them in tangy soy or rice vinegar sauce for a full array of Asian flavors. It's not hard to finish one in just a couple of bites. The center is stuffed with juicy goodness like pork, shrimp, or cabbage. The potsticker is a crescent-shaped dumpling served either steamed or fried. The seasonings are well-pronounced with chopped fillings like chives, garlic, or crab meat. The top may be embellished with an orange dot made of roe or carrot or a green dot made with peas. The center is filled with pork or shrimp that you can see because the top is not covered. Shumai is a round dumpling in a thinly wrapped dough and served steamed. Bao fillings consist of roasted pork seasoned in sweet soy or sesame sauce or barbequed pork mixed in a sweet sauce. It's no surprise that China is the largest tea importer worldwide.Ī popular and well-loved dim sum is steamed buns, also called a bao. It is a time to be savored and enjoyed.Įvery step in the process of creating and consuming tea is important - making it, smelling it, appreciating it, and even the cookware, timing, pots, and cups are part of the experience. The intent of drinking tea is spiritual and a practice of gratitude. The drink is consumed daily, but not for thirst. He was intrigued by the aroma and drank it.Ĭhina has since perfected the art of planting and growing tea leaves. Tea is normally served with dim sum and originated in southwest China as a medical beverage during the Shang dynasty.Īccording to legend, an Emperor was sitting beneath a tree while boiling water when leaves dropped and blew into it. However, tea is just as important as the meal. Servings are small but the meals are designed to be shared. Since then, dim sum specialties have grown to include over a thousand different varieties.Ĭantonese cooking contains a wide range of textures, flavors, spices, and ingredients.ĭim sum is generally steamed and served from carts rolled from table to table. The Cantonese and other travelers would visit tea houses and snack on various dishes. The tradition began in Guangzhou, the third-largest city in China, circa the 10th century. Dim sum is a traditional Cantonese food served in small portions with tea called yum cha, or drink tea.
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