Cantonese dim sum

Background

In the 10th century, as more merchants passed through Guangzhou, travellers would order a few small dishes with their tea in teahouses — the origin of yum cha ('drinking tea'). Teahouse owners gradually added all kinds of snacks, called dim sum, and the habit of tea with dim sum became today's morning tea. Cantonese dim sum culture developed rapidly in Guangzhou in the second half of the 19th century. Many Cantonese restaurants start serving dim sum at 5 a.m., and traditional teahouses usually serve it until the afternoon.

Local customs

• When someone pours tea for you, tap the table lightly with two or three fingers to say thanks
• when the teapot is empty, leave the lid half open and a waiter will come to refill it

Rules that apply here

Travel tips

• Dim sum is priced by size (small, medium, large, special)
• share with others to try more kinds. Prices and opening hours are set by each restaurant
• popular old places often have queues, so go outside peak mealtimes.