Dim sum originated as a Cantonese cuisine where small bite-sized portions of food are served in small steamer baskets or on small plates. In Chinese, it is traditionally called “Yum Cha”, meaning drink tea. The original practice used to be in the form of a relaxing morning meal with a pot of tea to aid in digestion. Now, it is more common to enjoy this as a weekend brunch or lunch, usually with a group of people to share.
Dim sum can be cooked by steaming and frying, and the serving sizes are usually small, normally served as three or four pieces in one dish. Dumplings are the most common, along with buns, vegetables, soups, and chopped meats. The more common and traditional way of serving dim sum is the Hong Kong style, where trolleys are pushed through the restaurant, and diners pick the food item. The price of the food item are in categories, and can range from $1.60 for a simple dish to $5 or more for a more complex or expensive dish. The trolley employee will place your dish on the table, and mark a sheet which will be tabulated later for paying.
- Ha Gow, shrimp dumplings steamed inside a rice wrapping
- Chicken feet
- Pork spare ribs in black bean and garlic
- Xi Long Bao, a juicy pork dumpling in a rice wrapping
- Siu Mai, a pork dumpling in a won ton wrapper
Seafood Cove II is located on the second level at 9211 Bolsa Ave in Westminster, California.
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