Eat Dim Sum
Dim sum unfolds basket by basket: translucent har gow, pleated siu mai, soft char siu bao and crisp rolls arriving beside pots of tea. The Cantonese phrase refers to a wide family of small dishes, while the social meal is closely associated with yum cha—drinking tea. Its pleasure comes from variety, conversation and ordering another round only when the table is ready. Choose a busy Cantonese restaurant or teahouse and go with two or three other people so everyone can taste more than one dish. Some dining rooms use trolleys, others a paper card, tablet or menu; watch how regulars and staff navigate that particular system rather than demanding a supposedly universal form of authenticity. Begin with a mixture of steamed, baked and fried dishes, order gradually and ask about a house speciality beyond the most familiar dumplings. Tell staff about shellfish, soy, sesame, gluten, egg, peanut and other allergies before ordering. Fillings, wrappers, sauces, stocks and shared steamers or fryers can hide allergens, and cross-contact may be hard to avoid. Use serving chopsticks or utensils where provided, let hot soup-filled dumplings cool before biting and return empty steamers without building an unstable tower. Tea is part of the rhythm, but there is no need to over-order food or finish dishes after everyone is full. Notice the work in each wrapper, fold and texture, then refill somebody else’s cup before your own if that is the custom at your table. A good dim sum meal feels generous without being hurried: many small decisions combining into one long, sociable lunch.