Dim Sum (China)

 Dim Sum (China) Cooking History:

• In the 10th century, when Guangzhou (previously known as Canton) saw an increase in commercial travel, many people went to teahouses for small-portion meals with tea called "yum cha" or "brunch."
• The phrase "yum cha" encompasses two related ideas. "Jat zung loeng gin" refers to the practice of serving teahouse patrons two carefully crafted food items, savory or sweet, to complement their tea. "Dim sum" refers to the small food items that came with the tea.
• Teahouse owners gradually added a variety of snacks called dim sum to their menus. The practice of having tea with dim sum eventually turned into the modern "yum cha."
• Dim sum culture in Cantonese flourished in the second half of the 19th century in Guangzhou.
• Cantonese dim sum was initially based on regional foods. As dim sum developed, chefs incorporated influences and customs from other Chinese areas.

Dim Sum (China) Cooking Ingredients:

Here are some common ingredients used in dim sum cooking:

Wrappers and Dough:

• Wheat flour
• Rice flour
• Cornstarch
• Water
• Salt
• Vegetable oil

Fillings:

• Pork
• Shrimp
• Chicken
• Beef
• Vegetables (e.g., cabbage, carrots, mushrooms)
• Seafood (e.g., scallops, fish)
• Egg
• Soy sauce
• Oyster sauce (optional)
• Sesame oil
• Sugar
• Salt
• Pepper

Dumpling Fillings:

• Pork and shrimp
• Pork and vegetables
• Shrimp and vegetables
• Chicken and vegetables
• Beef and vegetables

Bao (Bun) Fillings:

• Roasted pork (char siu)
• BBQ pork (cha siu)
• Shrimp and vegetables
• Chicken and vegetables

Other Ingredients:

• Scallions
• Ginger
• Garlic
• Five-spice powder
• White pepper
• Sugar
• Salt
• Vinegar
• Soy sauce
• Oyster sauce (optional)
• Sesame oil

Sauces and Seasonings:

• Soy sauce
• Oyster sauce (optional)
• Hoisin sauce
• Plum sauce
• Sweet and sour sauce
• Chili oil
• Sesame oil
• Five-spice powder
• White pepper

Note: Ingredients may vary depending on the specific dim sum dish and regional variations.