CANTONESE KITCHEN

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 2,500 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. Eventually it was also served in tea houses, particularly the busy tea houses along the famous Silk Road.

In the early 20th century there were many developments in the world of Dim Sum. The descendants of the Manchurian empire did not need to work so to pass the time they frequented eating and drinking establishments. Tea houses and restaurants vied with each other for business by offering Dim Sum in ever increasing varieties.

Nowadays Dim Sum is an integral part of Chinese culture, and is widely appreciated in many other Asian countries. The filling, pastry and shape depends on the region and climate from which it originates. The tastiest and best, according to many, comes from Southern China, Canton and Hong Kong. Eating Dim Sum at a restaurant is usually known in Cantonese as going to "drink tea" (yam cha), as tea is typically served with Dim Sum.