Sejarah
Dim Sum biasanya berkaitan dengan tradisi lebih lama Yum Cha (meminum teh), yang mempunyai akarnya pada para pengembara di Laluan Sutera kuno yang memerlukan suatu tempat untuk berehat. Oleh itu rumah-rumah teh didirikan di sepanjang tepi jalan. Para petani luar bandar, letih seleaps bekerja keras di ladang, akan juga pergi ke rumah teh untuk suatu waktu berehat petang teh. Pada mulanya, ia dianggap tidak sesuai untuk menggabungkan teh dengan makanan oleh kerana orang mempercayai bahawa ia akan menambah berat badan. Orang kemudian mendapati bahawa teh dapat bantu memudahkan pencernaan, jadi pemilik rumah teh bermula menambah pelbagai snek.[perlu rujukan]
Seni berkaitan masak-memasak unik Dim Sum berasal dengan Kantonis di China selatan, yang selama berkurun-kurun mengubahkan Yum Cha dari penundaan merehatkan dan pengalaman waktu makan yang riang dan bising. Di Hong Kong, dan dalam banyak bandar raya dan bandar di pronvinsi Guangdong, banyak kedai makan Cina bermula menghidang dim sum seawal lima pagi. Ia adalah suatu tradisi orang yang tua untuk berkumpul untuk menikmati hidangan dim sum selepas senaman pagi, sambil membaca surat khabar pagi. Untuk ramai orang di China selatan, yum cha dianggap sebagai hari keluarga hujung minggu. Selari dengan tradisi ini, restauran dim sum biasanya hanya menghidangkan dim sum sehingga lewat petang (sekitar waktu rehat kopi 3 petang Barat), dan menghidangkan masakan Kantonis jenis lain pada waktu petang. Kini, pelbagai barang dim sum juga dijual sebagai makanan bungkus untuk para pelajar dan pekerja pejabat yang sibuk.
Sementara dim sum (menyentuh hati) dahulunya bukanlah satu makanan utama, tetapi hanya sebagai hidangan ringan, dan oleh itu hanya bermakna menyentuh hati, ia kini sebuah makanan asasi budaya makanan Cina, khususnya di Hong Kong. Para pegawai kesihatan kini mengkritik jumlah tinggi lemak dan garam ("sodium") dalam sesetengah hidangan dim sum, dan memberi amaran bahawa dim sum kukus tidak seharusnya dianggap berkhasiat.[1] Para pegawai kesihatan mencadangkan meimbangkan hidangan berlemak dengan sayur-sayuran masak, tanpa kuah.[2]
[sunting]Meminum teh
The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is bolay (po lai, pu erh), which is a strong, fermented tea. Chrysanthemum, oolong (wu lung) and green tea can be served as well.
It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese is to thank the person pouring the tea by tapping the bent index and middle fingers together on the table, which symbolises 'bowing' to them.
This is said to be analogous to the ritual of bowing to someone in appreciation. The origin of this gesture is described anecdotally: an unidentified Emperor went to yum cha with his friends, outside the palace; not wanting to attract attention to himself, the Emperor was disguised. While at yum cha, the Emperor poured his companion some tea, which was a great honour. The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table as sign of appreciation.
Given the number of times tea is poured in a meal, the tapping is a timesaver in loud restaurants or lively company, as an individual being served might be speaking to someone else or have food in their mouth. Leaving the pot lid open is another common way of attracting a server's attention.
Jenis-jenis teh cina
Tea is produced in over 20 Chinese provinces. Chinese tea bushes (Camellia sinensis) are cultivated in the mountain areas of tropical and subtropical regions or whereever there is proper climate, sufficient humidity, adequate sunshine and fertile soil.
Chinese tea is classified in many ways, e.g., quality, method of preparation or place of production. The main processing methods include fermentation (oxidation), heating, drying and addition of other ingredients like flowers, herbs or fruits. These help to develop the special flavor of the raw tea leaves.
Green tea - Freshly picked leaves only go through heating and drying processes, but do not undergo fermentation. This enables the leaves to keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves. This kind of tea is produced all over China and is the most popular category of tea. Representative varieties include Dragon Well (Long Jing) and Biluochun from Zhejiang and Jiangsu Provinces respectively.
Red tea / black tea - The tea leaves are fully fermented giving them to have a strong flavor and dark color. In comparison to other tea categories, its flavor is longer lasting and it has the highest concentration of caffeine. This is most popular form of tea in south Asia and Europe.
Oolong tea - The tea leaves are partially fermented, imparting to them the characteristics of both green and black teas. Its taste is more similar to green tea than black tea, but has less a "grassy" flavor than green tea. The three major oolong-tea producing areas are on the southeast coast of China e.g. Fujian, Guangdong and Taiwan.
Pu-erh or Puer tea - The tea leaves have undergone years of fermentation, giving them an unique earthy flavor. This variety of tea is usually compressed into different shapes like bricks, discs and bowls.
[Scented tea] - There can be various mixtures of flowers with green tea, black tea or oolong tea. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. There are strict rules about the proportion of flowers to tea. Jasmine tea is the most popular type of scented tea in northern China.
Various preparation methods mean different teas have different bioactive substances. For example, green tea only has limited processing so it retains a relatively high content of natural ingredients, meaning that green tea has stronger anti-aging, anti-cancer and anti-bacterial properties. Oolong tea, which is partially fermented, is quite potent in breaking down protein and fat, aiding weight loss. Red tea that has undergone the full fermentation process has lost 90% of its polyphenols but retains its high caffeine content. [3]
[sunting]Masakan
Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally "drinking tea", as tea is typically served with dim sum.
Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron's table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.
[sunting]Hidangan
Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following:
[sunting]Utama
- Gao (餃, Dumpling; 餃子 gau zi, Gow gee): Gao is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
- Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
- Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
- Potsticker (鍋貼, woh tip) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
- Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
- Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
- Bau (包 bau): Baked or steamed, these fluffy buns made from rice flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
- Char siu baau (叉燒包, char siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
- Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
- Rice noodle rolls or cheong fun (腸粉 cheong fun): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.
- Phoenix talons (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪, bak wun fung jau)
- Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
- Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1,páigǔ) when roasted black.
- Lotus leaf rice (糯米雞 lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai).
- Congee (粥 juk1): Thick, sticky rice porridge served with different savory items. The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau ruk juk")
- Sou (酥 sou): A type of flaky pastry. Char siu is one of the most common ingredient used in dim sum style sou. Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
- Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
- Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
- Rolls (捲)
- Spring roll (春捲 cheun gyun): a roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom andwood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
- Tofu skin roll (腐皮捲 fu pei guen): a roll made of Tofu skin
- Cakes (糕)
- Turnip cake (蘿蔔糕 lo bak go): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
- Taro cake (芋頭糕): cakes made of taro.
- Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
- Chien chang go (千層糕 cin cang gou): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.
[sunting]Gula-gula
- Tat telur (蛋撻 dan tat): terdiri dari asas yang dibuat dari pastri jenis lerai atau pasteri tidak lerai dengan kastad telor, yang kemudiannya dibakar. Sesetengah restauran taraf tinggi meletakkan sarang burung di atas kustard itu. Ditempat lain tat telor diperbuat dari putih telor dan terdapat juga kulit dengan kuning telor. Sesetengah tat telor kini memiliki perisa seperti ubi keladi, kopi, dan perisa yang lain. Terdapat juga kulit jenis lain. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
- Jin deui or Matuan (煎堆 or 麻糰): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
- Dou fu fa (豆腐花): A dessert consisting of silky tofu served with a sweet ginger-flavored syrup.
- Mango pudding (芒果布甸 mong guo bo din): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
- Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
- Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
- Longan Tofu: almond-flavoured tofu served with longans, usually cold.
[sunting]Makanan segera
Sesetengah jenis dim sum segera telah datang ke pasaran di Hong Kong, Tanah Besar China, Taiwan dan Singapura. Orang dapat menikmati snek selepas mencair beku dan memanas semula dim sum segara dalam sebuah ketuhar gelombang mikro.
Sesetengah gerai menghidang "dim sum tepi jalan" yang biasanya terdiri dari ladu atau bebola daging dikukus dalam sebuah pembekal besar, tetapi dikhidmat di atas sebuah pencucuk buluh. Pelanggan dapat mencecah keseluruhannya pencucuk ke dalam sebuah mangkuk sos dan makan sementara berdiri atau berjalan.
Dim sum dapat dibeli dari gedung-gedung kedai runcit utama di kebanyakan negara dengan sebuah penduduk Cina. Dim sum ini dapat mudah dimasak dengan mengukus atau menggelombang mikro. Gedung kedai runcit utama di Hong Kong, Filipina, Singapura, Taiwan,Tanah besar China, Malaysia, Brunei, Thailand, Australia, Amerika Syarikat dan Kanada mempunyai sepelbagaian dim sum disimpan di almari. Ini termasuk ladu, siu maai, bau, cheong fun, lo bak go dan tulang rusuk ganti kukus. Di Singapura dan juga negara-negara lain, dim sum juga dapat dibeli dari gedung kedai runcit, kedai kopi dan tempat makan lain. Ada juga sijil halal diadakan, dengan ayam mengambil tempat babi yang tambahan dengan Singapura adalah sangat masyhur di Malaysia, Indonesia dan Brunei.
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| Sarapan pagi dim sum lazim di Hong Kong. Dari kiri ke kanan dan atas ke bawah: har gau, teh melur, bubur nasi ayam dan sayur, ladu kukus, gulungan mi beras(di atas pinggan), cha siu baau | |||
| Tulisan Tradisional: | 點心 | ||
| Tulisan Ringkas: | 点心 | ||
| Hanyu Pinyin: | diǎn xīn | ||
| Jyutping (bahasa Kantonis): | dim2 sam1 | ||
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