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Dim sum is usually eaten as breakfast or brunch. Dim sum can be cooked by steaming and frying , among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish.
It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Dim sum brunch restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following:. The drinking of tea is as important to dim sum as the food.
The type of tea to serve on the table is typically one of the first things the server asks dining customers.
Several types of tea are served during dim sum:. Chrysanthemum tea — Chrysanthemum tea does not actually contain any tea leaves.
Instead it is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum , which are most popular in East Asia.
However, Chrysanthemum flowers are often paired with Pu-erh tea, and this is often referred to as guk pou Chinese: Green tea — Freshly picked leaves only go through heating and drying processes, but do not undergo oxidation.
This enables the leaves to keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves.
This kind of tea is produced all over China and is the most popular category of tea. Representative varieties include Dragon Well Chinese: Oolong tea — The tea leaves are partially oxidized, imparting to them the characteristics of both green and black teas.
Its taste is more similar to green tea than black tea, but has a less "grassy" flavor than green tea. The three major oolong-tea producing areas are on the southeast coast of China e.
Fujian, Guangdong and Taiwan. It is originally cultivated in Fujian province and is a premium variety of Oolong tea with delightful fragrance.
Pounei tea Cantonese or Pu-erh tea Mandarin — The tea has undergone years of fermentation, giving them a unique earthy flavor. This variety of tea is usually compressed into different shapes like bricks, discs and bowls.
Scented teas — There can be various mixtures of flowers with green tea, black tea or oolong tea. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose.
There are strict rules about the proportion of flowers to tea. Jasmine tea is the most popular type of scented tea, and is often the most popular type of tea served at yum cha establishments.
The above teas are produced in most of China. Chinese tea bushes Camellia sinensis are cultivated in the mountain areas of tropical and subtropical regions or wherever there is a proper climate, sufficient humidity, adequate sunshine and fertile soil.
Chinese tea is classified in many ways, e. The main processing methods include oxidation, fermentation, heating, drying and addition of other ingredients like flowers, herbs or fruits.
These help to develop the special flavor of the raw tea leaves. One aspect unique to dim sum is its method of serving in specialized dim sum brunch restaurants or teahouses.
For example, a basket of dumplings may be considered a small dish, while a bowl of congee or plate of lo mai gai may be considered a large dish.
Dishes are then priced accordingly by size, with orders typically recorded with a rubber stamp onto a bill card that remains on the table.
Servers in some restaurants use distinctive stamps, so that sales statistics for each server can be recorded. Menu items not typically considered dim sum fare, such as a plate of chow mein , are often available; they are typically branded as " kitchen " dishes on menus and are individually priced.
When done eating, the customers simply call the waiters over and the bill is calculated based on the number of stamps in each priced section.
As a means of attracting customers at less busy times, many restaurants have promotional periods on certain days, usually in the early morning or late afternoon.
This typically involves charging a fixed price for certain dishes. Typically, the "small", "medium" and "large" items are all charged at the usual price for "small" items; the rule would not apply to "extra large", "special", or "kitchen" dishes.
In some places the "tea fee" may also be waived, or a discount be placed on the entire order. Where such periods exist the bill card would have a designated section that allows the items that were ordered during the period and to be easily recognized and charged appropriately.
Another way of pricing the food consumed is to use the number and color of the dishes left on the patron's table as a guide, similar to the method used in some Japanese conveyor belt sushi restaurants.
Some newer restaurants offer a " conveyor belt dim sum" format, similar to the conveyor belt sushi eating places.
Prices of each dim sum dish may then vary depending on the actual dish ordered. This procedure may be used at less busier times in specialized restaurants, as it saves time and resources by chefs not having to anticipate which dishes would be ordered and prepare them in advance; though for the customer, it may take longer for the dishes to be delivered after ordering.
There are common tea-drinking and eating practices or etiquette that Chinese people commonly recognize and use. These are practiced not only during dim sum meals but during other types of Chinese meals as well.
It is customary to pour tea for others before filling one's own cup during a meal. When pouring tea for people on one's left side, the right hand should be used to hold the teapot and vice versa.
A common custom among the Cantonese is to thank the person pouring the tea by tapping the bent index finger if you are single , or by tapping both the index and middle finger if you are married , which symbolizes the gesture of bowing.
This custom is said to be analogous to the ritual of bowing to someone in appreciation. The origin of this gesture is described anecdotally: The Qianlong Emperor went incognito to yum cha with his friends outside the palace.
While at yum cha, the Emperor poured his companion some tea, which was a great honor. The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table as a sign of appreciation.
Given the number of times tea is poured in a meal, the tapping is a timesaver in loud restaurants or lively company, as an individual being served might be speaking to someone else or have food in their mouth.
If a diner does not wish a refill being offered at that time, the fingers are used to "wave off" or politely decline more tea.