Dim sum began as 'something from the heart' in Guangdong teahouses; yum cha today is a brunch of shrimp dumplings, tea, and three generations at one table.
Dim sum — 'touch the heart' — is more than brunch. It is a social ritual born in Guangzhou teahouses, perfected in Hong Kong banquet halls, and now enjoyed across the globe in bamboo steamers.
Dim sum — 'touch the heart' — is more than brunch. It is a social ritual born in Guangzhou teahouses, perfected in Hong Kong banquet halls, and now enjoyed across the globe in bamboo steamers.