Dim sum

Cantonese culinary tradition of an assortment of small steamed, fried or braised bites served in bamboo baskets and accompanied by tea. Originating in southern China and tied to teahouse culture, it brings together dumplings (har gow, siu mai), stuffed buns (char siu bao) and savoury or sweet pastries. Served at midday, it shapes the Cantonese service of Hong Kong palace hotels.