Though I am a Canadian Chinese, I must admit that I have fallen in love with the Cantonese style of cooking...... Especially Seafood, Pigeon as well as 'Dim Sum'.
I love 'Dim Sum'.
When the Chinese say. 'let's go yum cha,' they are saying 'let's go drink tea,' but they really mean, 'let's go to the tea house for dim sum.
Dim Sum is Cantonese hors d'oeuvres; light snacks for lunch. They are served in small dishes or bamboo baskets, three to four bite-size pieces to a serving.
The Popular Dim Sum that I like include: Steamed Shrimp dumplings, steamed beef, steamed buns filled with barbecued pork and spring rolls etc.
Start off by telling the waiter your preference in tea: Heung Pin (Jasmine) is light-clored and flowery tasting. Bo Lei is stronger, suggesting the taste of most tree bark. Tea settles the stomach and helps digest fatty foods. When the pot is empty, open the cover as a dign to the waiter to refill it with boiling water.
Sometimes Dim Sum are served together with Champagne. Veuve Cliquet/Dom Perignon are my favourites (Correct me if I spelt wrongly).
Choose what you like from the carts as they go by. Open the baskets and have a look. The cart pushers are friendly and patient. Select a dish and they stamp the price on your card. Nowadays, waiters take their orders directly from order forms.
So there you go........ I love Dim Sum for Lunch time.
How about you? Ever tried that before?