Dim Sum literally means “to touch the heart”. These are small steamed, stewed or fried bites, linked to the tea tradition that have their origins in a very distant past. If initially they were the exclusive prerogative of the emperors of the Han dynasty, their art began to assert itself thanks to the travelers who walked the Silk Road and stopped to rest at the teahouses, where they also ate small meals. Today, in Hong Kong and in the province of Guangdong, dim sum are an integral part of Chinese cuisine and represent a real social ritual. In fact, families usually eat them on special occasions such as Chinese New Year or Sunday lunch.

In recent years they have spread all over the world thanks to a new generation of restaurateurs and to the tastes of consumers who are increasingly international.