Dim Sum and Dem Some More

A group of first-year journalism students from Jinan University chow down on dim sum on the last day of class.

Today I had the pleasure of eating dim sum with my colleague’s class of first-year students.

Cantonese cooking, the mainstay of Guangzhou, is famous for dim sum, which generally coincides with breakfast or brunch.

Dim sum is a meal shared with others during which everyone samples many dishes in traditional Chinese fashion.

Dim sum includes various types of steamed buns, or cha siu bao, which are filled with barbecue pork; dumplings; and rice noodle rolls, or cheong fun, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetables.

Congee, a marvelous porridge soup usually with egg and pork, is part of the meal, as well as an assortment of sweet dim sum.

Bean paste covers vegetables and meat with peanut and soy sauce.

Here are some of the dishes we had:

  • Har gow, or shrimp dumplings
  • Teochew dumplings, which include peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms
  • Shaomai, which most Americans know as steamed dumplings with either pork, prawns or both inside a thin flour wrapper.
  • Baozi: buns filled with sweet bean paste
  • Car shui bao: buns filled with barbecued pork
  • Phoenix claws: steamed chicken feet in black bean sauce
  • Custard

And many, many more delicacies.

Perhaps the best meal of many I have had during my time in China!


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