What regional Chinese cuisine are most modern dim sum dishes commonly associated with?

Most modern dim sum dishes are commonly associated with Cantonese cuisine.\n\nDim sum is a broad family of small Chinese dishes traditionally served with tea, often at brunch. Although versions exist in other Chinese regional cuisines, Cantonese cooking—especially the traditions of Guangdong, Guangzhou and Hong Kong—shaped the forms most familiar internationally. These include steamed dumplings, buns, rice rolls, pastries and tarts.\n\nCantonese dim sum developed rapidly in Guangzhou during the latter half of the nineteenth century. Teahouses expanded their menus from tea and small snacks into elaborate meals, and chefs combined local ingredients with techniques and influences brought by migration and trade. This produced an unusually wide range of textures and cooking methods.\n\nA common mix-up is treating “dim sum” and “Cantonese cuisine” as exact synonyms. Dim sum is a category of small dishes and a dining tradition, while Cantonese cuisine is a much larger regional cuisine that also includes substantial banquet and everyday dishes. Other regions contribute dim sum varieties, but Cantonese remains the canonical association for modern restaurant dim sum.