A traditional Chinese cuisine in which small portions of a variety of foods, including an assortment of steamed or fried dumplings, are served in succession.
A small dumpling filled variously with minced meat, vegetables, etc. and steamed or fried.
A variety of such dumplings and other foods served as a light meal.
A Cantonese-style meal traditionally eaten in late morning or early afternoon comprising tea and food typically placed in small steamer baskets or on small plates and often served from carts that move around from table to table in a restaurant.
Origin of dim-sum
- Cantonese dim2 sam1 light refreshments (equivalent to Mandarin diǎnxīn) from Middle Chinese tiam´ sim tiam´ dot, point, spot sim heart, mind (from Proto-Sino-Tibetan sam, sem) (Tibetan sem(s) to think)
From American Heritage Dictionary of the English Language, 5th Edition