nana's :D: dim sum :)

Celestial Court Restaurant Sheraton Imperial Hotel Kuala Lumpur
Part III: Dim Sum

Dim sum is a Cantonese term for a type of Chinese meal that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).
Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables without sauce.

Dim sum is a special food Celestial Court during lunch.Below I will describe a variety of dim sum food:1.Sichuan wanton (spicy).

On it there is sashimi. The sauce namely Sichuan chili oil. The contents of prawn. No special cutleries during the presentation.

2.Bean curd rolls stuffed with mixed meat and chicken ham in abalone sauce.

3.Steam BBQ chicken bun (chasipau).

In China, its contents using a pig, but in KL using chicken.

4.Cocoa bun (bun soft charcoal).

Presentation should be hot.

5.Siu mai with mini abalone.

It contained chicken and prawn.

6.Siew long pao with herbs and spices flavor arruga toppes with caviar.

The contents soup and Shanghai. Sauce: ginger with black vinegar.

7.Har kao or prawn dumplings with dried scallops and corrander.The contents prawn.

8.Scallop dumplings.

9.Yam rings with meat balls in sweet and sour sauce frully.

Fruit contained thereon are strawberry and mango. Cutleries used the dinner spoon.

10.Cod fish and prawn, banana rolls served with wasabi mayo.

Sauce that is used is mayonnaise + wasabi mayo. Wrab of oat meal.

11.Deep fried bean curd rolls with prawn and cheese.

Black wrappings made of seaweed.

12.Crispy wanton beef and tomato served with hot and sour consommé (French).

The contents of beef, tomato, green onion. No condiment sauce and no cutleries.

13.BBQ chicken rice and rolls.

Using the Hong Kong style (ching Chong) because its presentation in the steam. Sauce: rice and onion rolls + sauce + sambal belacan (a small disk in the sauce). Cutleries use a dinner spoon.

14.Chilled marinated baby octopus with lime sorbet and chill.

The contents Octopus, chili, lemon, and garlic. Cutleries: dinner spoon.Squid with Chinese 15.Stuffed crullers mousse in Thousand Island dressing.

16.Golden puff with scallops