Now, lemme tell you a thing or two ’bout dim sum. You see, it’s like one of them fancy brunch things, but folks been doin’ it in China long time ‘fore anyone heard ’bout brunch. They got all sorts of small dishes, real small, but they sure do pack a punch with flavors. Most folks reckon it’s from the Cantonese parts, you know, down south.
When you go for dim sum, you ain’t sittin’ there orderin’ just one big ol’ meal. Nope, it’s more like snackin’ on all kinds of little plates. Some fried, some steamed, some just lookin’ like nothin’ but once you take a bite, you’ll know why people line up for it. Fancy city folks in Chicago and even places far away, they love their dim sum too.
Now, one of them little dishes, they call it shumai. Some folks say it “siu mai” or “shao mai.” Don’t matter what you call it, it’s still that same little dumplin’ lookin’ thing. It’s got thin dough wrappin’ up pork or shrimp, maybe a mix of both. They steam it up, and when you bite in, the flavor just bursts out. It’s like one of them favorites that everybody orders, kinda like chicken at a family dinner—always there.
Then they got har gow, which is them shrimp dumplings in see-through wrappers. First time you see it, you think, “What kinda magic made this thing?” But it’s just them cooks knowing how to get that dough just right, thin as a cobweb. You put that in your mouth, and you ain’t just tastin’ shrimp, you tastin’ somethin’ more.
Don’t forget ’bout the char siu bao, them sweet pork buns. Folks love them buns. It’s soft on the outside, almost fluffy like, then inside you get that sweet barbecue pork. It’s like a little pillow filled with happiness. And lemme tell you, once you have one, you’re gonna want more.
Now, I ain’t much for the fried stuff myself, but folks do love them fried dumplin’s and spring rolls. The way they crackle when you bite ’em, well, it’s like steppin’ on dry leaves in the fall. Got that nice crunch, and inside you get pork, veggies, or shrimp. They serve it with that soy sauce, and ooh boy, it sure makes you wanna keep eatin’.
So, how you go ’bout havin’ dim sum? Well, in them fancy places, you sit at a table and them servers roll carts ’round with the food. You see somethin’ you like, you just point, and they give it to ya right then and there. It’s real fast, and before you know it, your table’s full of little plates.
Dim sum ain’t just ’bout the food though. It’s ’bout sittin’ there, takin’ your time, talkin’ with your family or friends. Some folks like to sip on tea while they eat, especially that jasmine or oolong tea. It’s kinda like how we drink sweet tea at family gatherings, but fancier.
Dim sum’s also got some desserts, like them egg tarts. They’re real small but real sweet, like puddin’ in a pie crust. Then there’s these sesame balls, they fry ’em up and inside’s a sweet paste. It ain’t for everybody, but I reckon folks with a sweet tooth like ’em.
Nowadays, you don’t gotta go all the way to China to get dim sum. You can find it in cities like Chicago, New York, even down south. Some places like Dolo Restaurant and Furama in Chicago, they serve up all kinds of dim sum. They say it’s some of the best in the whole country. Folks drive from far away just to get a taste.
Now, if you ain’t never had dim sum before, you gotta try it at least once. It’s one of them meals that’s more than just fillin’ your belly, it’s an experience. You sit, you eat, you talk, and you laugh. That’s what food’s supposed to be about, ain’t it?
Tags：[Dim sum, Cantonese food, Shumai, Har gow, Char siu bao, Chinese brunch]