The small Cantonese dishes traditionally served with tea are called dim sum. The name covers a broad range of bite-sized dumplings, buns, rolls, cakes, meats, seafood, vegetables, and sweets.
Dim sum is closely linked with yum cha, the Cantonese custom of drinking tea while sharing small dishes. The tradition grew from teahouses that served traveling merchants and other customers in Guangzhou. By the late 19th century, Cantonese dim sum had developed into a major branch of regional cuisine.
Bamboo steamers are strongly associated with dim sum because they allow dumplings and buns to cook gently while excess moisture escapes. However, not every dim sum dish is steamed: spring rolls may be fried, rice noodle rolls are steamed, and roasted meats or desserts may be served alongside them.
The term is often translated as “touch the heart.” Common examples include shrimp dumplings, siu mai, char siu bao, turnip cake, and rice noodle rolls. Dim sum is usually shared family-style, with several small pieces in each order.