Dim sum

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Stacks of bamboo baskets, each containing two to three small portions
Jumlah entheng

Dim sum ( traditional Chinese ) yaiku olah-olahan panganan cilik sing masarakat Kanton ing restoran kanggo sarapan lan mangan awan. [1] [2] Ing abad kaping sepuluh, nalika kutha Guangzhou (Canton) wiwit ngalami plancongan pariwara, [3] turis kanthi serentak wiwit asring mangan teahouses kanggo mangan sebagean cilik kanthi teh sing diarani yum cha, utawa "ngombe teh". [4] [5] Yum cha kalebu rong konsep sing gegandhengan. [6] Kaping pisanan yaiku Yat jung Leung gin (一盅 兩 件), sing jarwane kanthi harfiah minangka "cangkir siji, rong lembar". Iki nuduhake kebiasaan nyedhiyakake para pelanggan teahouse rong bagéyan panganan sing digawe alus, gurih utawa legi, kanggo teh. Sing nomer loro yaiku dim sum (點心) lan diterjemahake kanthi harfiah dadi "sentuhan jantung" (yaiku jantung sing nyentuh), istilah sing digunakake kanggo milih barang-barang panganan cilik sing ngombe teh.

Pamilik Teahouse mboko sithik nambah macem-macem cemilan sing diarani "dim sum" ing penawaran kasebut. Praktek ngombe teh kanthi dim sum pungkasane berkembang dadi modern yum cha (brunch). [7] [8] Budaya dim sum Kanton dikembangake kanthi cepet sajrone paruh pungkasan abad XIX ing Guangzhou. [9] Dim sum Kanton adhedhasar asline panganan ing panganan lokal. Nalika dim sum terus dikembangake, koki ngenalake pengaruh lan tradhisi saka wilayah liyane ing Tiongkok lan iki minangka wiwitan macem-macem jumlah sum.


Sumber[besut | besut sumber]

  1. Davidson, Alan, 1924-2003 (2014). The Oxford companion to food. Jaine, Tom,, Vannithone, Soun (3rd ed.). New York, NY. ISBN 978-0-19-967733-7. OCLC 890807357.CS1 maint: multiple names: authors list (link)
  2. So, Yan-kit (April 1997). Classic food of China. London: Macmillan Publishers. ISBN 0-333-56907-5. OCLC 32049410.
  3. Tribune, Leslie Gourse. "Dim Sum Has Come a Long Way, From Esoteric to Mass Popularity". chicagotribune.com (ing basa Inggris). Dibukak ing 5 August 2020.
  4. Wong, Adele (1 November 2016). Hong Kong Food & Culture: From Dim Sum to Dried Abalone. Man Mo Media. ISBN 978-9887756002.
  5. "Fare of the Country; Why Dim Sum Is 'Heart's Delight'". The New York Times (ing basa Inggris). 25 October 1981. ISSN 0362-4331. Dibukak ing 16 August 2020.
  6. "Jian Dui -- Sesame Balls (煎堆)". Kindred Kitchen (ing basa Inggris). 13 May 2019. Diarsip saka sing asli ing 5 October 2020. Dibukak ing 14 August 2020.
  7. Tribune, Leslie Gourse. "Dim Sum Has Come a Long Way, From Esoteric to Mass Popularity". chicagotribune.com (ing basa Inggris). Dibukak ing 5 August 2020.
  8. Parkinson, Rhonda (3 September 2019). "Delicious Dim Sum – Chinese Brunch". About.com-Chinese Food. Dibukak ing 21 March 2013.
  9. Phillips, Carolyn (1 February 2017). "Modern Chinese History as Reflected in a Teahouse Mirror". Gastronomica (ing basa Inggris). 17 (1): 56–65. doi:10.1525/gfc.2017.17.1.56. ISSN 1529-3262.