A Brief History of Dim Sum

Dim sum is a style of Cantonese food that has grown increasingly popular in the Western world in recent years. It is inextricably linked with yum cha, or the act of drinking tea – so much so that even now the two phrases are used interchangeably.

The unique culinary tradition began thousands of years ago. Those who travelled along the ancient Silk Road through China would often need a place to rest before continuing on their journey. In response to the increasing amount of people passing through, teahouses opened up along the roadside of southern China. It was later discovered that tea aids digestion, so teahouse owners began offering bite-sized snacks as an accompaniment, and thus yum cha was born.

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Dim sum means ‘touch the heart’ in Chinese. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks. Over time, however, yum cha has evolved, and the cuisine is now a vital part of Chinese culture.

In southern China, and specifically Hong Kong, many restaurants start serving dim sum as early as five in the morning. It’s commonly believed in the culinary world that yum cha inspired ‘brunch’ as it’s so often enjoyed mid-morning. Traditional dim sum restaurants don’t serve dinner; instead, they open incredibly early and close in the early afternoon. However, more modern yum cha restaurants serve dim sum throughout the day and into the evening to satisfy the increasing demand for the mini morsels.

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