In Hong Kong, however, chefs have the advantage of utilizing a larger variety of tropical vegetables from nearby Asian countries, as well as catering to a clientele that’s grown up on dim sum and tend to be more adventurous in their tastes. Still, although there have been about 2,000 types of dim sum since its inception, most dim sum eateries in the States stick to several dozen offerings that appeal mostly to westernized palates and incorporate easy-to-find ingredients, such as sui mai (pork dumplings), wah tip (pot stickers), and ha yeung (crispy shrimp balls). during the mid-1800s, and the cuisine’s varied selection and small, convenient portions eventually caught the attention of Westerners. Even today, dim sum and tea go hand in hand, and going for dim sum in Hong Kong is known as going for yum cha, which translates to ‘drink tea.’Ĭantonese immigrants first introduced dim sum to the U.S. The name dim sum, which means ‘to touch the heart,’ derives from its roots as a simple snack food offered with tea to the weary travelers of Asia’s Silk Road. Hong Kong is dim sum’s cultural epicenter and here, the cuisine is king. So when the opportunity recently arose to visit Hong Kong and not only dine on the bite-size delicacies but actually learn how to make them, I jumped at the chance. One of my favorite pastimes is joining the Sunday morning hordes outside San Francisco’s Ton Kiang, a popular dim sum restaurant in the city’s Outer Richmond neighborhood.
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