When was dim sum invented

It was discovered that drinking tea helps digestion, so small pieces of food were offered with the tea. The tradition of dim sum or yam cha drinking tea began. The word dim sum is Cantonese and refers to small bite sized dishes that are served in bamboo steamer baskets or on small plates. These small portions of food can be savory or sweet and prepared steamed, baked or fried.

The small size allows the customer to order a great variety of dishes, creating a banquet of different tastes and flavors. Pork and shrimp dumplings siu mai are shaped into a small cup and topped with mushrooms. This steamed delicacy is a must have item on the tea table. Barbecue pork buns char siu bao can be steamed or baked including pork, shallots and dark sweet barbecue sauce. Buns are also popular take away breakfast items for busy people, and can be found in travelling food carts all over Guangzhou during the morning rush hour.

Phoenix claws fung zao or chicken feet might seem like an odd treat, but after deep frying, boiling, marinating and steaming they become a local delicacy. Black bean sauce gives flavor to the tender sticky tendon beneath the skin. Congee zuk is savory rice porridge that can be served as is or with meat and vegetables.

Rice noodle rolls cheong fun are a must item at the breakfast table for any Cantonese. Different fillings like beef, eggs, pork or shrimp are rolled inside wide steamed rice noodles. The unique culinary art of Dim Sum originated in China many hundreds of years ago. According to some sources the first Dim Sum was made 2, years ago, as evident in the poetry and music of that time.

Although Dim Sum is inextricably linked to Cantonese cuisine, it actually did not originate in Canton. The first Dim Sum is believed to have been made in Northern China and has changed and developed enormously over the centuries. The names of these little delicacies have also gradually changed. Originally it was an exclusive luxury made for the Emperor and his family, but it was also enjoyed by the wealthy.

Supermarkets were now asking for them. So it wasn't long before dim sims become an institution at every fish and chip shop in Victoria," says Chong. Dim sim vs. Chef Mak Kwai Pui, owner of Hong Kong's most famous dim sum restaurant, shares a few essential dining tips. Though similar, dim sim isn't the same as the siu mai you would normally find in a Chinese restaurant. Dim sims are bigger. They have thicker skin to withstand freezing and delivery.

The ingredients also differ. As my father was supplying the munition factory with dim sims for lunch, he was granted a few more food coupons. But it was only a limited amount so he had to change the recipe," says Chong.

He had to fill up with more vegetables, like celery and English cabbages. We didn't have Chinese cabbages. And a bit of onion for flavors. It's still delicious. Chong remembers fondly how Australians embraced her father's dim sims. We used to get letters back at Wing Lee that said, 'Please can you send us some dim sims? People would buy fish and chips and have a dozen fried dim sims, too," says Chong.

Harrington, 52, says he had his first taste of dim sim when he was 10 years old. For him, it was an acquired taste. It was steamed and loaded with soy sauce; I didn't like it. Dim sims haven't changed and eating them as an adult brings back fond childhood memories. Everyone has a story of where they get their favorite dim sim from. With that in mind, he started the Dim Sims 4 Lyfe Facebook group. More importantly, I have brought a lot of people together from all walks of life, to celebrate something so simple yet something that means a lot to so many.

They need to be preserved as part of our Australian history," says Harrington. Harrington's favorite dim sim memory took place about 30 years ago, when his wife took him to the South Melbourne Market to try their famous dim sims.