So, for the last two weeks I have been away: 5 days golfing in Thailand followed by 3 days work in Xuzhou. In between I was home and we met up with some friends for dim sum one Sunday lunch time.
Dim sum literally means ‘to touch the heart’ in Cantonese and is part of the yum cha or ‘tea drinking’ ritual popular in the south of China. Basically dim sum is a series of small steamed or fried snacks eaten in the morning. In Beijing dim sum has become an extremely popular lunch time meal with dozens of hotels and restaurants specialising in it. We chose a small restaurant close to the Lufthansa centre called Tao Zhu Gong Guan. It was very good and as a bonus, they were running a half price Sunday offer.
We sampled a selection of fairly standard types of dim sum which included steamed prawn dumplings, BBQ pork buns, radish cakes, pork and prawn dumplings and egg custard buns. I have included general picture below which shows the prawn dumplings (left), egg custard buns (centre) and the pork and prawn dumplings (right).
