What Is Dim Sum?
Dim sum (點心, dim sam) is a style of Cantonese cuisine consisting of small, bite-sized dishes traditionally served alongside Chinese tea. The name means "touch the heart" in Cantonese. Dim sum originated in the teahouses of Guangdong province, China, and is now served in Cantonese restaurants worldwide.
Dim sum is almost always eaten as part of yum cha (飲茶, "drink tea") — a Cantonese dining ritual centered on tea drinking and shared small plates, typically on weekend mornings or at brunch.
What Is Yum Cha?
Yum cha (飲茶) means "drink tea" in Cantonese. It refers to the broader dining ritual of which dim sum is the food component. In Cantonese culture, yum cha is a social occasion — families gather at a teahouse or restaurant, order pots of tea, and share rotating small plates over several hours. The practice dates to ancient Chinese silk road teahouses and became central to Guangdong culture by the 19th century.
Most Common Dim Sum Dishes
- Ha Gau (術饣, shrimp dumplings) — Steamed shrimp dumplings with translucent pleated wrappers. The quality of ha gau — particularly the thinness and fold of the wrapper — is a benchmark of a dim sum chef's skill.
- Siu Mai (燒賣, pork and shrimp dumplings) — Open-topped dumplings filled with pork, shrimp, and sometimes mushroom. Often garnished with roe or carrot.
- Cheung Fun (腸粉, rice noodle rolls) — Steamed rice sheets rolled around shrimp, beef, or char siu pork. Served with sweet soy sauce.
- Char Siu Bao (叉燒包, BBQ pork buns) — Available steamed (fluffy white bun) or baked (glazed golden bun). Filled with sweet char siu pork.
- Lo Mai Gai (糖米雞, sticky rice in lotus leaf) — Glutinous rice with chicken, mushroom, and Chinese sausage steamed inside a lotus leaf.
- Egg Tart (蛋撻, daan taat) — Cantonese-style egg custard tart with a flaky pastry or shortcrust shell. A standard dim sum dessert.
- Turnip Cake (莘蕈糖, lo bak go) — Pan-fried cakes made from shredded radish and rice flour. Crispy outside, soft inside.
How Dim Sum Is Served
Traditionally, dim sum was served by waitstaff pushing bamboo carts through the restaurant. Diners select dishes directly from the carts as they pass. Many modern restaurants now use paper order forms or tablet menus instead of carts, but the cart system remains common in Hong Kong and in traditional Cantonese restaurants worldwide.
Dishes are brought to the table in bamboo steamers, on plates, or in small ceramic bowls. Sharing is standard — each dish is sized for 2–4 people.
What Tea Is Served with Dim Sum?
Tea is ordered first at a dim sum restaurant, before food. Common teas served with dim sum include:
- Po Lei (普洱, Pu-erh tea) — A fermented dark tea from Yunnan. The most common choice. Known for cutting through oily food.
- Suk Heung Pin (熟香片, Jasmine tea) — Green tea scented with jasmine flowers. Light and floral.
- Tit Goon Yam (鐵觀音, Iron Goddess oolong) — A roasted oolong with a rich, slightly woody flavor.
- Shui Sin (水仙, Shui Hsien oolong) — Another oolong variety, commonly served in Cantonese teahouses.
Dim Sum Etiquette
Several Cantonese customs apply specifically during dim sum:
- Tapping two fingers on the table — A silent thank-you gesture when someone pours your tea. Originates from a story about a Qing emperor who traveled incognito and needed a discreet way to bow.
- Leaving the lid ajar on an empty teapot — Signals to staff that the pot needs refilling.
- Pouring for others first — It is customary to pour tea for elders and guests before filling your own cup.
- The eldest pays — Traditionally, the most senior person at the table pays the bill, though this varies by family.
Dim Sum Outside of China
Cantonese immigrants brought dim sum to the world through the 19th and 20th century diaspora. Major dim sum destinations outside China include:
- Hong Kong — Considered the global standard for dim sum quality
- San Francisco and New York (USA) — Cantonese immigration hubs with long-established dim sum restaurants
- Vancouver and Toronto (Canada) — Large Cantonese communities in both cities
- London (UK) — Chinatown in Soho and suburbs like Richmond
- Sydney and Melbourne (Australia) — Significant Cantonese diaspora populations
Frequently Asked Questions About Dim Sum
What does dim sum mean?
Dim sum (點心) means "touch the heart" in Cantonese. The name reflects the small, carefully made nature of the dishes — each one is intended to delight rather than fill.
What is the difference between dim sum and yum cha?
Dim sum refers to the food — the small plates and dumplings. Yum cha (飲茶) refers to the overall dining ritual of drinking tea and eating dim sum together. Saying "let's go for yum cha" and "let's go for dim sum" mean roughly the same thing in practice.
Is dim sum the same as Chinese food?
No. Dim sum is specifically Cantonese — it originates from Guangdong province and the broader Cantonese-speaking region. Chinese cuisine has dozens of regional styles. Dim sum is one tradition within the Cantonese branch of Chinese cuisine.
What time is dim sum served?
Dim sum is traditionally a morning and midday meal. Most restaurants in Hong Kong serve dim sum from approximately 7:00 AM to 3:00 PM. Some restaurants offer dim sum at dinner, but this is less traditional. The peak time for yum cha is Sunday morning, when families gather.
How many dishes should you order at dim sum?
A typical dim sum meal for two people involves 4–6 dishes. For a table of four, 8–10 dishes is common. Dim sum is designed to be exploratory — ordering a wide variety of small plates is the intended experience.