An Ode to Dim Sum, Part 2 (of 2)

Posted by Renée Suen in asian, chinese, dim sum on December 26, 2007 at 8:05 am

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Marinated duck’s tongues are finger lickin’ good and can be found at Dynasty Chinese Cuisine (131 Bloor Street West) or The Grand (655 Dixon Road, Etobicoke), the later serving them encased in aspic with wolfberries.

This is the second part of a series dedicated to dim sum. In part 1 dishes served in steamed wrappings were featured. This post will focus on the bites that are braised, baked and fried. So grab a cup of tea and be prepared for another feast.

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An Ode to Dim Sum, Part 1 (of 2)

Posted by Renée Suen in asian, chinese, dim sum on December 22, 2007 at 8:48 am

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A perfect snack or mini-meal. Pan fried radish cakes are tossed in a hot pan with spicy XO sauce. The former, a slightly gelatinous cake, is mildly sweet and its pillowy soft interior is dotted with specks of salty Chinese dried sausage and shrimps, the latter, is a luxurious and fiery combination of conpoy, cured ham and red chillies. This version of “stir fried turnip pate with supreme spice sauce” can be found at Dynasty Chinese Cuisine (131 Bloor Street West).

Dim sum means “to touch the heart,” and like Spanish tapas, is composed of many small dishes. Similarly, these bite-sized treats can be served hot or cold; they are also steamed, baked or fried. Originally a Cantonese custom dating back to the Sung Dynasty (960-1279), dim sum is linked to the Chinese tradition of drinking tea. Hence the term “yum cha” (to drink tea) is often referenced when partaking in this mid-morning meal.

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