As a fan of Chinese food I was intrigued to learn of something called dim sum. It literally means “to dot the heart” and it’s as much of an experience as it is a meal. It’s usually served between the hours of eleven am and three pm. Of course these delights are served with traditional hot tea, often jasmine. Since it is Cantonese in origin and requires a chef skilled in its preparation, not every Chinese restaurant provides a full dim sum offering.
In the traditional tea house style of dim sum, as many as twenty or more items could be available in what we would called finger food style.
Dishes would be in the categories of steamed, fried or baked and various noodles along with sweets. Servers move between tables with small pushcarts containing different delights. Both the aroma and the display draws you to chose one. When you make your selection, your server marks your ticket which will be totaled at the end of the meal.
Steamed items include dumplings stuffed with pork, shrimp or even shark fin and placed in a small stack steamer. The server, with tongs, will left a hot steamer tray out of the stack placing it on your table. The diner may eat it all or it may be shared with others. Many of the tables can be adjusted to a larger circular ones to accommodate families and some have a lazy susan so foods may be shared easily. My favorite is the steamed rice noodles. These are larger noodles with a smooth finish with a sweet and savory pork or shrimp filling and a sauce similar to pot sticker sauce, but thicker, drizzled over them.
Another popular dish is sticky rice which is steamed in a tightly wrapped and tied lotus leaf. It’s a savory dish because in the center is minced cooked chicken, shrimp and mushrooms and sometimes an egg. Then there are little flour wraps shaped into bonnets open at the top with seasoned minced pork or shrimp that can be steamed or baked These are very popular.
Spring rolls and wontons stuffed with many precious things can be fried and served with dipping sauces.
Another favorite for me would be sesame rice balls. These are small round balls of glutinous rice flour stuffed with sweet red bean paste and deep fried. I can almost taste them as I’m writing. You might choose a soft stuffed bun with sweet pork filling that look like an unbaked brown and serve roll. They aren’t but forget the similarity and try one.
Some dishes are odd to western tastes, so ask before choosing if you’re unsure. I’m thinking of taro root dishes or turnip cake. I won’t describe the chicken feet dish because I want readers to try dim sum.
Most D-S tea houses serve the popular custard cups-small tarts similar to tiny egg custard pies. These are sometimes included on Chinese buffets. Others items are sweet and delicious even if unusual. Almond tofu is such a dish. It’s made from almond milk, gelatin or tofu, sugar and almond flavoring. It looks like milk jello and it’s usually served with fruit cocktail although I’ve had it with cold lychees and kumkwats. A perfect way to close your dim sum experience.
I have eaten in restaurants that brought a large hot tureen of noodles and veggies to end the meal for a large family at one of the round tables. Some call it “special noodle.”
My first time for Dim Sum was at China One, a Cantonese restaurant that no longer exists. It was on Highway 41 in Marietta, GA across from Dobbins AF Base. My wife and I went there until it closed even taking friends to share the experience. There are several good traditional dim sum restaurants in and around Atlanta and I have enjoyed eating at others in Boston and Los Angeles.
Some local restaurants offer dim sum items which I’ve enjoyed but I like the traditional tea house style and I hope you will enjoy dim sum as much as I have.
The Quasi Gourmand
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