
Dim sum - originally from the Chinese city of Guangzhou, has become an iconic dish enjoyed all over the world. These small dishes, steamed, fried or baked, are traditionally served in bamboo bowls and accompanied by hot tea. Dim sum comes in a variety of fillings and textures, and can be both savory and sweet in taste. The dough is transparent, made from wheat and corn starch. As early as the 10th century, when commercial travel began to develop in Guangzhou, many people visited tea houses to enjoy a tea repast called "yamcha", which meant late breakfasts. Yamcha combines two concepts: the first is one cup and two bites, and refers to serving two exquisite dishes (sweet or savory) as an accompaniment to tea; the second concept is "dim sam", which literally means "touching the heart" - small snacks that accompany the tea ceremony. Dim sum became popular: in Guangdong, there were as many as 1,000 types, and throughout China, it is said that there are at least 2,000. Outside China, about 50 types of dim sum are served. In many Cantonese cities, dim sum is served at 5 am, in other cities - before noon. Hagao is one of the most popular types of dim sum, which can contain fillings of shrimp, pork, etc. In 2010, UNESCO included Cantonese dim sum in the Intangible Cultural Heritage, recognizing their significance.
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