Dim Sum in Boston! Old fashion, push cart style dim sum in China town. It’s the place to go if you want a Hong Kong dim sum experience in Boston. The push cart system is very authentic and reminds me of my childhood. It’s also great place to go with friends who enjoy a more interactive dinning experience. The dim sum tasted the way it is meant to taste, I’ve been there with chinese friends, I’ve been there with non chinese friends, they all had a good time, I’ve been there by myself. My recommendation is „Ha Gui” (shrimp ball), „Sui Mai” (pork dumplings), „Pai Kug” (short rips), „Gar Nui” (rice noodle wrapped fired dough – happens to be a favorite for many first time dim sum tasters) „chung fan” (rice noodle wrapped, can be with beef, shrimp or veggie, ask the cart lady for your preference).
A tip for my non chinese friends, if you want more tea, just lift the cap off your tea pot and place it on the table, and someone will come by to add hot water. You are suppose pour tea to others before you pour yourself, even if their cup is full you still need to make the gesture. If you see a chinese person tapping the table next to his cup with two finger as you pour tea, they are not asking for more, the gesture means „thank you”. Here is a food video of my last visit
Explaination of Dim Sum (from wikipedia)
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
Eating dim sum at a restaurant is usually known in Cantonese as going to „drink tea” (yum cha, 飲茶), as tea is typically served with dim sum.
Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables without sauce.