Alimentary habits of Chinese people from Guagdong (known in Europe as Canton) are really appreciated in western countries and they fast became really common in Europe, even if not many Europeans are aware of their characteristics. In the last years the consumptions of Dim Sums spread all over the western world: Dim Sums are basically snacks that traditionally used to be eaten for breakfast with morning tea (known as well as “yum cha”). In just few years dim sums became so popular that even in their mother land their consumption was affected by an evolution, and both in Europe and in Asia, dim sums became a dish eaten for breakfast and dinner and lunch too.
History and tradition
Dim sums are snacks usually served in bamboo’s baskets or in small dishes. Their origin can be traced back to when travelers used to tread the old Silk Road: when weary, they used to stop in the tea rooms placed along the way. Here the yum cha (the tea ceremony) was served with these little snacks, mainly cooked with steam method, that took the name of “dim sums”.
Their success is maybe connected to their convivial origin: in fact, traditionally, Chinese people use to have dim sums in happy and celebrative occasions, when reunited with friends and relatives, while consuming a large amount of tea, in order to help themselves with digestive issues. Having dim sums is always linked with conviviality, friendship and family’s reunions: so, it won’t surprise anyone if the meaning of “dim sum” is “a light touch on the heart”.
Diffusion and recipes
Dim sums’ fame is a reason of great proud for the inhabitants of Hong Kong, the city from whom dim sums wafted, before in China and then worldwide.
The country nowadays offers a wide variety of this tasty snack: many come from the Guangdong but few recipes are from Sichuan, Hunan or Shanghai area. Each region, during the centuries, gave its own interpretation of those tasty dishes, varying with ingredients and cooking techniques.
Steamed dim sums, cooked in typical bamboo baskets, are the most known and appreciated but in Chinese menus fried, boiled, sautéed or stewed in soya sauce.
How to cook dim sums
In order to teach a cook the noble art of dim sums’ preparation is precise to have a worthy teacher, a “sifu”, who usually is really pretending with his students, in order to make them being able to master any kind of cooking technique, any stuffed, any kind of dough (the crystal one, for instance is really delicate because of its low thickness) and any closing technique.
MU’s dim sums
In MU dim sum’s kitchen, most of the cooking procedure happens in front of its customers: the bamboo’s baskets steamers in fact are placed in front of a glass wall, in order to let the curious ones give a watch. The kitchen brigade is led by Chef Kin Cheung, born and raised in Hong Kong: he became Sifu when he was only 21 years old and with his master-level knowledge he’s able to bring MU dim sum’s customers from Milano’s strictness to Hong Kong downtown’s brightness!