Dim sum is a Cantonese tradition of serving a wide variety of small, bite-sized dishes - dumplings, buns, rice rolls, and more - typically from steamer baskets or small plates, alongside tea. The name is often translated as "touch the heart," though the exact translation is debated among linguists.
The custom grew out of teahouses along historic Chinese trade routes, where travelers stopped to rest over tea and light snacks, and developed into the elaborate cart or menu service found in Cantonese restaurants today, traditionally eaten as a late-morning or early-afternoon meal ("yum cha"). Common dishes include steamed dumplings like shumai and har gow, baked or fried buns such as char siu bao, rice rolls, and egg tarts.
Regional variations exist even within China: Northern Chinese dim sum leans toward pan-fried or boiled dumplings, while Shanghai-style dim sum centers on soup dumplings (xiao long bao).