Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally eaten in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in a few other Chinese cuisines. In the tenth century, when the city of Canton (Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha (brunch). Yum cha includes two related concepts. The first is "one bowl with two pieces" (一盅兩件), in reference to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The second is "dim sum", which translates literally to "touch the heart", the term used to designate the small food items that accompanied the tea.
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