Smoky Tea Sauce with Hard-Boiled Eggs and Toast
Bean Curd, Mushroom, Carrot and Celery Wraps
Daikon, Scallion and Potato Pancakes
IN CHINA, dainty handmade dumplings, savoury morsels and delicate pastries are referred to as dim sum, which translates as “touch the heart” but actually means “snacks.” Originally prepared for royal families, nobility and other well-to-dos, dim sum is a form of culinary art. Chinese call the dim sum gathering “yum cha,” a time to socialize, enjoy a light meal and drink tea—traditional tea houses often offer individually selected blends, freshly brewed and served in ceramic cups—with the food being secondary. This “meal” is usually served as early as dawn or in the middle of the day, and diners order by ticking off boxes on a special menu or pointing to the dishes they want as the food is wheeled around on carts. Dim sum now often refers to small bites of food, eaten quickly as a snack.
Although dim sum is specifically Chinese, snacks are available across Asia in street stalls and night markets and bus and train stations, to eat on the spot or take away. Steaming hot, served on skewers or folded into paper, these are the roasted meats, grilled vegetables and fried cakes whose sweet, spicy and salty aromas draw you in. Try the irresistible deep-fried Cantonese Won Tons and Tofu and Crabmeat Pockets or the baked Shami (Spicy Chicken) Kebabs or Smoky Tea Sauce with Hard-Boiled Eggs and Toast.