There are over one thousand dim sum dishes in existence today. Cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.
Introduction
Dim sum
Dim sum | Introduction
It has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks. They are dishes made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried. A large range of small dishes that Cantonese people traditionally enjoy in restaurants for breakfast and lunch. It is a large range of small dishes that Cantonese people traditionally enjoy in restaurants for breakfast and lunch.
who was don bradman?
user
He was an Australian international cricketer.
assistant
where was he born?
user
Cootamundra, New South Wales (NSW).
assistant
what is the climate like in the latter?
user
Arid to semi arid climate with rainfall.
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what languages are spoken here?
user
English, Mandarin, Arabic, Cantonese, Vietnamese and Greek.
assistant
where is the fourth one commonly spoken?
user
Guangzhou and its surrounding area in Southeastern China.
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was this place a center of any revolution?
user
Yes, the Uprisings of 1895 and 1911.
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does it have a twin town ?
user
Yes.
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people of which ethnic groups can be found here?
user
Han Chinese.
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can you name any dynasty belonging to this ethnicity?
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The Han dynasty.
assistant
what is a famous cuisine of this race?
user
Spicy food to dim sum and fresh seafood.
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what is the second dish?
user
Dessert dim sum is also available and can be ordered at any time since there is not a set sequence for the meal.
Dim sum | Cuisine
Dim sum is part of the Chinese tradition of snacks originating from the Song Dynasty (960-1279), when royal chefs created various dishes such as minced pheasant, lark tongue, and desserts made from steamed milk and bean paste. Guangzhou experienced an increase in commercial travel in the tenth century At that time, travelers would frequent teahouses for small-portion meals with tea called "yum cha", or "drink tea" meals. "Yum cha" includes two related concepts. The first, 盅兩件, translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea.
Dim sum | History
Second courses include meat dishes, such as pollo alla cacciatora, rabbit in porchetta, meat-filled zucchini, sausages and mixed grilled meats, and fish dishes, like barbecues of atlantic mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as "omini nudi").
Rimini | Cuisine
Dim sum () is a large range of small dishes that Cantonese people traditionally enjoy in restaurants for breakfast and lunch. in the tenth century, when the city of Guangzhou (Canton) began to experience an increase in commercial travel, travelers concurrently began to frequent teahouses for small-portion meals with tea called "yum cha", or "drink tea" meals. "Yum cha" includes two related concepts. The first is Yat jung Leung gin (一盅兩件), which translates literally as "one cup, two pieces". This refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea.
Dim sum | Introduction
The second is "dim sum" (點心) and translates literally to "touching heart" (i.e. heart touching), the term used to designate the small food items that accompanied the tea drinking. Teahouse owners gradually added various snacks called "dim sum" to their offerings. The practice of having tea with dim sum eventually evolved into the modern "yum cha" (brunch). Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. Cantonese dim sum was based originally on local foods. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China and this was the start of a wide variety of dim sum.
Dim sum | Introduction
Dim sum restaurants typically have a wide variety of dishes, usually several dozen.
Dim sum | Dishes
Cantonese dim sum was originally based on local foods such as sweet roast pork called "char siu" and fresh rice noodles. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China, which created a starting point for the wide variety of dim sum available today. Chefs created a large range of dim sum that even today comprises most of a teahouse’s dim sum offerings. Part of this development included reducing portion sizes of larger dishes originally from northern China, such as stuffed steamed buns, so they could easily be incorporated into the dim sum menu.
Dim sum | History
One well developed dish in Cantonese cuisine is dim sum. Waiters cart around stacks of steamer baskets or small plates of food for customers to choose. Dim sum includes dishes based on meat, seafood, vegetables, as well as desserts and fruit. The term yum cha (literally "drink tea") is synonymous with eating dim sum for Hong Kong people. It is customary for families to eat dim sum on weekends. "Includes:"
Hong Kong cuisine | Cantonese cuisine
There are over one thousand dim sum dishes available, which are usually eaten as breakfast or brunch. Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks. The subtropical climate of the southeast quadrant of Guangdong partly influences dim sum's portion size. It can cause a decrease in appetite, so that people prefer eating scaled-down meals throughout the day rather than the customary three large meals.
Dim sum | Cuisine
In dim sum restaurants, "char siu sou" (叉燒酥) is the most common version available. Other varieties may include century egg and lotus seed paste. These are commonly found in Hong Kong or Singapore in Asia. They may occasionally be found in some overseas Chinatowns.
Sou (pastry) | Dim sum
The rapid growth in dim sum restaurants was due partly because people found the preparation of dim sum dishes to be time-consuming and preferred the convenience of dining out and eating a large variety of baked, steamed, pan-fried, deep-fried, and braised foods. Dim sum continued to develop and also spread southward to Hong Kong.
Dim sum | History
Dim sum (Jyutping: Dim sam; Traditional Chinese: 點心, literally "to touch the heart") is a characteristic of Cantonese cuisine, usually but not only eaten during yum cha. They are a set of small bite-sized portions of food served in small steam baskets or on small plates. In Cantonese teahouses, carts with dim sum will be moving around the restaurant for the diners to order from without having to leave their seats. In Cantonese traditions, the diners will often order dim sum at will while chatting and enjoying the endless serving of teas. In major cities in Lingnan, such as Gwongzau and Hong Kong, culinary schools usually offer courses specifically to train the preparation of dim sum.
Lingnan culture | Dim sum
There are over one thousand dim sum dishes in existence today. Cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.
Dim sum | Introduction
Teahouses in Guangzhou served "three teas and two meals", which included lunch and dinner, and breakfast, afternoon and evening teas with dim sum. Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried. A traditional dim sum brunch includes various types of steamed buns, such as "cha siu bao" (a steamed bun filled with barbecue pork), rice or wheat dumplings, and rice noodle rolls that contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, stuffed eggplant, stuffed green peppers, roasted meats, congee and other soups.
Dim sum | Cuisine
Each dish is designed to be sampled and diners can go through a large selection of dim sum quickly accompanied by a generous amount of good tea. "Tieguanyin" is the most common accompaniment, but other teas such as "pu'er" and "oolong" are also common. Fried and rice-based noodles and cakes are also popular. In modern times, dim sum is commonly prepared and served in Yum Cha restaurants rather than at home because of the skill and efforts involved in the preparation.
Breakfast | Hong Kong
Airdate: 24, 29 & 31 May 2016 The first Detour of the "Race" was בָּשָׂר ("Basar" – Meat) or חלב ("Halav" – Dairy). In Meat, teams had to make their way to the Antica Norcineria Viola, where they had to taste and distinguish nine different varieties of salami, and then correctly label the salamis located on a stall outside the store to receive their next clue. In Dairy, teams had to make their way to Beppe e i suoi formaggi cheese store and then proceed to grate 1.5 kilos of parmesan cheese using a small circular grater. Then, teams had to weigh the cheese, and if it was 1.5 kilos or more, they would receive their next clue.
HaMerotz LaMillion 5 | Leg 2 (Israel → Italy)
A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef Elizabeth Chong. The name derives from the pronunciation "diim syiim" (點心) in Toisanese, the predominant dialect spoken at the time by central Melbourne's Chinese community. The commercial snack food normally consists of minced meat, cabbage, and seasoning, encased in a wrapper similar to that of a traditional "shumai" dumpling. They are typically rectangular, or sometimes a larger circular shape.
Dim sim | Introduction
In general, the menus seem to focus on cafe items, such as "Shumai" (minced pork or shrimp dumplings,) "sho lon po" (steamed dumplings with juicy meat inside) and the like. These are usually served alongside of pots of oolong or jasmine tea.
Japanese Chinese cuisine | Dim sum in Japan
In Hong Kong, Malaysia and Singapore, a hugely popular street food is plain cheungfan and is often served with soy sauce, hoisin sauce, sesame sauce and roasted sesame seeds. In Cantonese cuisine, rice noodle roll is most often served in dim sum. The most common types traditionally offered as part of dim sum cuisine are: Other modern varieties that may be offered include:
Rice noodle roll | Cantonese cuisine
The game is meant only for the senior married persons, naturally householder. The declared hero or winner has to entertain the villagers with rice beer and meat. On the third and last day young boys and young girls pay a house to house visit by singing and dancing in the courtyard of the selected well to do persons of the village. Whatever they collect either in cash or in kind from this process is eventually used for their feast. In the evening or at the dawn of the morning according to the instructions of the village priest they end their dance and playing musical instruments.
Dimasa people | Bushu Jidap
Jing Fong is a Chinese dim sum restaurant located in Chinatown, Manhattan on Elizabeth Street. It is located on the second floor and is known for its large seating capacity accommodating over 800 seats with 20,000 square feet.
Jing Fong | Introduction
Dim sum (点心 "tenshin" or 飲茶 "yamucha" in Japanese) in Japan is often very different from that which has been popularized in Chinatowns in the United States and Canada. In Japan's Chinatown areas, restaurants in which numerous dishes are brought around to diner's tables on carts do exist. But, in general, Dim sum items have only recently begun to gain popularity around Japan. Instead of carrying full menus of authentic, Chinese-oriented items such as stewed chicken's feet or tripe, Japanese dim sum restaurants, now found in larger cities such as Osaka and Tokyo seem to promote a cafe-like atmosphere. At these cafes, tea and snacks often become the focus, instead of full meals.
Japanese Chinese cuisine | Dim sum in Japan
Foods in the second category are the side dishes that accompany such mixtures, including kootu, poriyal, varuval, thokku, aviyal, usuli, oorukaai, vadaam, vaththal and Pappadam.
South Indian cuisine | Accompaniments
File:03 Har Gau Shrimp Dumplings - East Harbor Seafood Palace.jpg|Shrimp dumpling () File:Chaozhoufenguo.jpg|Teochew dumpling (
Dim sum | Dumplings
"Yum cha" continues in both traditional and modern forms, including restaurants serving both traditional and modern fusion "dim sum". Modern "dim sum" can include dishes like abalone siu mai and barbecued wagyu beef bun. "Dim sum" chefs for "yum cha" continue to be trained at leading culinary institutes. One restaurant in Hong Kong creates social media-friendly dishes by preparing dumplings and buns shaped to resemble animals. Whether traditional or modern-day, "yum cha" is to be shared with friends and loved ones.
Yum cha | Status and future
Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chaozhou, Hakka, or Shanghai. More creative chefs may even create fusion "gaau ji" by using elements from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay or curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest. Another Cantonese dumpling is yau gok (), which are made with glutinous rice dough and deep fried.
Jiaozi | Guangdong
Dimlama is a stew consisting of meat, potatoes, onions, vegetables and sometimes fruits.
Kyrgyz cuisine | <a href="Dimlama">Dimlama</a>
According to Stephen Chen, at this restaurant his mother introduced the Northern style of dim sum, and the now popular "soup dumplings" "(shao long bao)". The restaurant was very popular with computer hackers. It operated for 21 years and closed in 1988.
Joyce Chen (chef) | Restaurants
Airdate: 9 July 2012 In this culinary-themed Roadblock, one team member had to sign up for a cooking class, the first of which started at 9:00 pm with four team members and the second of which would start an hour later with the remaining team members, and bake a batch of Grand Marnier soufflés to the satisfaction of the school's director to receive their next clue. In an unaired Detour in Havana, teams had to choose between each team member rolling two Cuban cigars or learning a dance to receive their next clue.
The Amazing Race Australia 2 | Leg 7 (Turkey → France → Cuba)
The second, 點心, which means "dim sum" translates literally to "touching heart" (i.e. heart touching). This is the term used to designate the small food items that accompanied the drinking of tea. During the thirteenth century, when Mongols invaded China, the royal court fled to southern China, bringing a royal influence to the dim sum of Guangzhou. Guangzhou was a wealthy, large port city that had international visitors, a temperate climate, and a coastline where fresh and tropical ingredients were grown, resulting in an ideal environment for food and entertainment. In Guangzhou, street vendors and teahouses sold dim sum. The practice of having tea with dim sum at tea houses eventually evolved into modern "yum cha".
Dim sum | History
Generally, seasonal fruits serve as the most common form of dessert consumed after dinner. Dim sum (點心), originally means small portion of food, can refer to dessert, pastries. Later to avoid the disambiguation, tian dian (甜點) and gao dian (糕點) are used to describe desserts and pastries. Chinese desserts are sweet foods and dishes that are served with tea, usually during the meal, or at the end of meals in Chinese cuisine.
Chinese cuisine | Desserts and snacks
Cantonese cuisine () is focused on dim sum, a Cantonese term for small hearty dishes. These bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so that one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, etc. The Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means "drink tea".
Chinese regional cuisine | Cantonese
Doubles is a common street food originating from Trinidad and Tobago. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles are made with two "baras" (flat fried dough) and filled with "curry channa" (curried chickpeas) and various chutneys. Doubles was first created in Fairfield, Princes Town by Emamool Deen (a.k.a. Mamudeen) and his wife Raheman Rasulan Deen in 1936.
Doubles (food) | Introduction
The dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, and/or mid-afternoon teatime.
Brunch | Dim sum brunch
Other past foods include beach worms, bull's tongues, the anus of various animals, vomit fruits, cooked pigs' brains, various animal testicles, raw fish eyes, sheep eyes, blended rats or mice tails. The second type of challenge is more of a physical or mental task that requires the contestants to perform activities to gain stars. These can include searching through dung, going through tunnels, negotiating obstacles on high wires, or performing other tasks.
Sunt celebru, scoate-mă de aici! | Tucker trials
Chinese "yum cha" wholesale outlets and Asian frozen food companies also commonly sell this snack frozen for home cooking. They can also be found at Chinese food outlets in New Zealand. The term "dim sim" dates as far back as 1928, although the modern recipe of the dish most likely was developed in Melbourne's Chinatown in 1945 by entrepreneur William Wing Young (father of TV chef Elizabeth Chong) for his food processing company Wing Lee. The larger circular version of the dish is commonly known as a "South Melbourne dim sim" due to it originating at South Melbourne Market.
Dim sim | Introduction
They would have to sell every piece of candy they had for 1lari each. They could exchange all of their money for their next clue. Teams were then directed to Rustaveli Avenue where they found the U-Turn reveal board. For the first Double Battle of the "Race", teams had to face off against one another in Chidaoba Wrestling, where contestants wore vests that could be grabbed by opponents. Two members of the team would fight each other, trying to throw the other to the ground or force them out of the ring. Then, the other two team members would fight.
HaMerotz LaMillion 4 | Leg 2 (Israel → Georgia)
Airdate: 14, 15, 16 & 21 September 2020 The first Detour of the "Race" was a choice between כביסה (Laundry) and תפוחי אדמה (Potatoes). In Laundry, teams had to tightrope walk across the Loboc River while carrying a basket of laundry to receive their next clue. In Potatoes, teams had to walk on land skis, with the team member up front blindfolded. The non-blindfolded team member had to direct their partner to use a reach extender to grab three marked potatoes and place them in a basket on their back to receive their next clue. After either task, teams returned to Ocho Food Stop to find out if they had been U-Turned.
HaMerotz LaMillion 8 | Leg 2 (Philippines)
William Wing Young's "original recipe" for the dim sim was presented by Elizabeth Chong on the second episode of the ABC1 TV show "Myf Warhurst's Nice" (20 June 2012). It consisted of pork, prawns, water chestnuts, spring onions and soy sauce wrapped in a soft skin-like wrapper.
Dim sim | Original recipe
Airdate: 19, 24 & 26 July 2016 In this leg's Detour at Sunset Bay Resort, teams chose between ברמן (Barmen) and מלצר (Waiter). In Barmen, teams would have to figure out how to pour liquid into seven stacked glasses at once, four in yellow on the bottom and three in red on the top, to receive their next clue. In Waiter, one team member had to pick up a serving tray filled with fruit and glasses of tropical drinks. They would then stand on the end of a paddleboard while their partner paddled them out to a boat. If they could deliver the food and drink without spilling anything, teams would receive their next clue.
HaMerotz LaMillion 5 | Leg 7 (Namibia → Tanzania)
Dim Sums ("first played on Series 1, Episode 4"): The pairs are given a sum and they need to find two numbers that could be used to make the answer (e.g. the sum could be ? x ? = 18.) The pairs are then given four options that they could use, but they have to work out what the numeric values of those options are as well. A correct sum earns the players a point.
Richard Osman's House of Games | Pairs games
The original meaning of the term "dim sum" remains unclear and debated. Some references state that the term originated in the Eastern Jin dynasty (317–420). According to one legend, to show soldiers gratitude after battles, a general had civilians make buns and cakes to send to the front lines. "Gratitude", or , later shortened to (), came to represent dishes made in a similar fashion. Some versions date the legend to the Southern Song dynasty (960–1279) after the term's earliest attestation in the "Book of Tang" (. Written in the Five Dynasties and Ten Kingdoms period (907–979), the book uses dim sum as a verb instead:, which translates to: "I have not finished preparing myself and ready for a proper meal, therefore you can treat yourself with some small snacks." In this context, dim sum (), means "to barely fill (your) stomach".
Dim sum | Etymology
Lo mai gai (), is a classic dim sum dish served during yum cha. The portion size of "lo mai gai" is generally quite large, so there is a smaller variant created known as jan jyu gai ().
Lo mai gai | Introduction
The second round of each episode is The Final Plate Challenge. A renowned chef, who already has an honorary seat at The Final Table, picks an ingredient representing their country's cooking culture, and then judges each team's dish highlighting that ingredient, eliminating one or two teams. In the first seven episodes, the bottom three teams are up for elimination in the second round, in the eighth and ninth episodes, only one team is not up for elimination. For the finale, the nine renowned chef judges from each episode return, and are featured at The Final Table along with signature dishes they had each created that changed the food world.
The Final Table | Introduction
Once they got five pieces in a row, they had to call out "Sushi" for verification. When the chef verified a proper bingo, the team then had to eat the five winning pieces of sushi before the chef would give them their next clue. In Photo Cut-Out, teams had to convince locals in groups of three to pose behind three sumo wrestler cut-outs and get photographed. Once teams got ten photos, they could trade them for their next clue.
The Amazing Race 20 | Leg 11 (India → Japan)
Airdate: 29 October 2012 This leg's Detour was a choice between "Degustation" (Taste) or "Provisions" (Supplies). In "Degustation", teams had to share and eat two bowls of traditional Thai dishes; the first one containing two scorpions, and the second one, three cockroaches. Once they've eaten all of the insects contained in their plates, teams could receive their next clue from the chef. In "Provisions", teams were given a shopping list completely written in Thai and had to buy, with their own money, all of the ten ingredients on the list. Once they brought back all the food to an old lady, they could exchange it with their next clue.
Amazing Race (France) | Leg 2 (United Arab Emirates → Thailand)
Wheat is the main crop along with mustard, canola, jowar and bajra (pearl millet) as second crops. Bull race karah popular sport of locals, been kept alive by few culture and tradition loving residents of area for several decades.
Thoha Hamayoun | Introduction
In Fish-by-the-Barrel, teams carried two barrels full of fish to a vacant fishmonger's stall inside the Pabean Fish Market. They then had to set up the stall in the same manner as an example stall, including breaking a block of ice into chips to keep the fish cold, to receive their next clue.
The Amazing Race 21 | Leg 2 (China → Indonesia)
The players earn points for the order in which their chefs arrive at the top, and the weighting is such that a player with second and third-place chefs can beat a player with a first-place and a dead (non-scoring) chef. Variants include ignoring the effects of the fear spaces (which normally cluster the players into the center columns), and using 3 sous-chef tokens for each player.
Devil Bunny Needs a Ham | Gameplay
Dim is a giant panda that appears in "Kung Fu Panda 3". Dim is the twin brother of Sum, the nephew of Li Shan, and the cousin of Po. He and his brother's name are a nod to Dim sum, a style of Chinese cuisine.
List of Kung Fu Panda characters | Dim
Airdate: 8 September 2017 Theme: Culture diversity of Singapore This Detour was a choice between Shiny Gold or Bright Red. In Shiny Gold, teams would put on a traditional Indian outfit and be weighed. They would then travel to nearby RST Jewellery and put on enough gold jewelry to raise their weight between 5 and 6 pounds (2.3-2.7 kg) to receive their next clue. In Bright Red, teams would make their way to Lau Pa Sat where they had to work on Singapore's most popular dish of chilli crab. Teams had to crack open enough crab claws smothered in chilli sauce to collect the crabmeat.
The Amazing Race China 4 | Leg 6 (China → Singapore)
Airdate: 6, 10 & 13 July 2013 In the Double Battle, teams had to balance a tray of 12 daiquiris between one hand from each team member, and carry them from the Floridita Bar to the Hotel Ambos Mundos through a street festival. Whoever spilled the least liquid below the red line would win the Double Battle and receive their next clue. If it was a tie, then whoever made it to the hotel first would win. The team that lost the final Double Battle had to wait out a fifteen-minute penalty. In the Detour, teams chose between ("Mesibah Qubeneyt" – Cuban Party) and ("Mesperah Qubeneyt" – Cuban Barbershop).
HaMerotz LaMillion 3 | Leg 7 (Brazil → Cuba)
Once all the points for the first player are tallied, the second family member comes back on stage and is given 20 seconds (25 in December 2006) to answer the same five questions. The host will ask for another response should an answer be duplicated. If one or both family members accumulate a total of 200 points or more, the family wins $5,000. If the family gets 200 points and gives the top answer in each question, they win $6,000. If the family scores less than 200 but gives the top answer in each question, they win $1,000 ($2,000 in December 2007).
¿Qué dice la gente? | Dinero Rápido (Fast Money)
The second mandatory ingredient is revealed at the halfway point of each round. On rare occasions, a third ingredient is introduced. The time limit goes from 40 minutes in the first round, 50 minutes in the second round, and then an hour in the final round. After each round, Chef Ben-Israel tastes and evaluates each dessert. The loser of the round is revealed when Chef Ben-Israel formally tells the contestant, "You were no sweet genius."
Sweet Genius | Format
One bowl with two pieces () is a slang term that has long been in the vernacular of Hong Kong tea culture, meaning "a bowl of tea with two dim sum". In the past, tea was not offered in a present-day teapot but in a bowl, in Cantonese restaurants. Dim Sum was not bite-sized. Instead, quite a number of them were simply big buns such that two of them easily filled up one's stomach. The legendary "雞球大包" (Lit. "Chicken Ball Big Bun", meaning a bun with chicken filling) serves as an excellent example. This saying, however, is now rendered anachronistic under the heavy influence of the "bite-sized trend".
One bowl with two pieces | Introduction
Dimlama or Dymdama is an turkic stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. Meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. Vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. Dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. It is served on a large plate and eaten with a spoon.
Dimlama | Introduction
Airdate: November 16, 2008 In the second Fast Forward of the "Race", teams had to join in a traditional Kazakh feast at Alasha Restaurant, where they would discover that both team members had each eat a serving of sheep fat known as "kurduk". The first team to finish their servings would win the Fast Forward award. In this leg's Roadblock at Alel Agro Chicken Factory, one team member had to search among 30,000 chickens for one of seven golden eggs, which they could be traded for their next clue.
The Amazing Race 13 | Leg 8 (India → Kazakhstan)
The Detour for this leg of the "Race" was ("Derkh HaYayn" – Wine Road) or ("Derkh Hekhvenet" – Through the Sight). In Wine Road, teams had to rive themselves to Nelson Wine Estate and bring an empty barrel uphill to a wine vat. Then, they had to use buckets to fill their barrel with of wine to receive their next clue. In Through the Sight, teams had to drive themselves to Valley Gun Club. There, one team member had to launch clay targets while their partner had to use a shotgun to shoot down six targets to receive their next clue.
HaMerotz LaMillion 1 | Leg 2 (South Africa)
On the New Jersey Shore in the 1950s, two Italian immigrant brothers from Calabria own and operate a restaurant called "Paradise." One brother, Primo, is a brilliant, perfectionist chef who chafes under their few customers' expectations of "Americanized" Italian food. Their uncle's offer for them to return to Rome to help with his restaurant is growing in appeal to Primo. The younger brother, Secondo, is the restaurant manager, a man enamored of the possibilities presented by their new endeavor and life in America. Despite Secondo's efforts and Primo's magnificent food, their restaurant is failing. Secondo's struggles as a businessman render him unable to commit to his girlfriend Phyllis, and he has recently been sleeping with Gabriella, the wife of a competitor.
Big Night | Plot
The segment's premise appears on the screen: After asking what the guest would like to eat, Nakai rings a small bell and says, "Order! xxx (name of the meal)". The four members in the kitchen answer, "Oui Monsieur!", meaning "Yes, sir" in French, and begin to cook. Nakai interviews the guest while the chefs cook a full-course meal. Once they are done cooking, Nakai leads the guest to the kitchen and the chefs join Nakai and interviews the guest or play a little game. They all then go back to the dining room and let the guest have their meal made by the two teams.
SMAP×SMAP | Bistro SMAP
He has both executive and judiciary powers. He is assisted by another official called the Dillik (Assistant Headman). Next to him is Daulathu who occupies the third place. Next to the Daulathu is the Haphaisgao, who holds office for two years. Other village officials include Phrai, Montri, Hangsbukhu, and Jalairao. Dimasa houses use a floor plan called Noh-Dima that partitions the structure into a drawing room, sleeping room, kitchen room, and granary. A place for pounding rice is called Thengkhikho in Dimasa. Santho-rimin is another kind of pounding rice tool. Dimasa use a household article like to keep water used the bamboo and for cooking use silver utensil, spoon made of wood and Dish made of wood and banana leaf and other, a house for latrine, bath room and others also.
Dimasa people | Society
Jiaozi is called gaau ji in Cantonese and are standard fare in Guangdong style dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to "jiaozi", Guangdong "gaau ji" are rarely home-made because the wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Many types of fillings exist, with the most common type being har gow (), but fillings can include scallop, chicken, tofu, and mixed vegetables; dim sum restaurants often feature their own house specials or innovations.
Jiaozi | Guangdong
Once they earned 100 zł (approximately ), they would receive their next clue from the musician. In this leg's Roadblock, one team member had to identify seven traditional Jewish dishes on a dinner order from a vast spread and deliver the correct dishes and correct quantity of dishes on a tray to a nearby restaurant, Klezmer-Hois. If they brought the correct dishes, the restaurant owner would give teams their next clue that directed them to the Pit Stop inside the restaurant.
The Amazing Race 27 | Leg 8 (Netherlands → Poland)
Inspired by the authentic Chinese style of dishes, dim sum, the dim sim or “dimmy” is developed by Chinese chef William Wing Young around 1945 in Melbourne. Dimsim is a dumpling with thick (crispy) skin filled with meat and is usually fried. It is normally mistaken for dim sum - small bite-sized portions of food served in small baskets which are usually cooked by the steaming method. Another example showing the adaptation of the Chinese cuisine can be seen through how Matthew Chan has developed Peacock Gardens Restaurant into the symbol of Modern Australian Chinese cuisine. In an interview with News.com.au, Matthew said that back in the 70's, Australian customers are not yet familiar with dishes such as “chicken chop suey, san choy bow and beef and black bean".
Australian Chinese cuisine | Chinese Cuisine in Australia
Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo. Italian cuisine has some single-course meals ("piatto unico") combining starches and proteins. Contorni of vegetables and starches are served on a separate plate and not on the plate with the meat as is done in northern European Style serving.
Italian cuisine | Meal structure
Airdate: 14 August 2012 The Detour was a choice between Waiter or Wheel. In Waiter, teams had to take food orders from customers in a restaurant in Mandarin Chinese and recite each order to the chef. If they pronounced the orders correctly, the chef would give them the meals to serve to the customers. Once every customer on the table received their meal, teams would receive their next clue. In Wheel, teams had to spin a wheel with different Chinese delicacies on it and completely eat the dish the wheel stopped on. After each team member ate two dishes, they would receive their next clue.
The Amazing Race Australia 2 | Leg 11 (Canada → China)
Not all meals. Just second breakfast, lunch, second lunch, and first dinner."
Second breakfast | In literature and film
Black Box Challenge: Creating Italian and Indian cuisine dish. This week, they will be separated into two groups by Bank, which is the winner of the last Invention test. He choose to have Paope, Jah, Golf and Ploy to be his opponent, so this makes Lat, Lisa, Quest and Deaw in another group. After that, Lat, which ranks second last week, get to choose whether she would like Indian or Italian for her group. She chose Indian, meaning Bank's group has Italian. Round 1: Italian Since we're in the spread of COVID-19 situation, each contestant have to make three dishes, one for each judges.
MasterChef Thailand All-Stars | Episode 13
Her husband's eponymous restaurant, "Pascal's", has succeeded despite (or perhaps due to) the mediocre, uninspired food served there. Desperate to keep Paradise afloat, Secondo asks Pascal for a loan. Pascal demurs, repeating a past offer for the brothers to work for him. This Secondo refuses to do; he and his brother want their own restaurant. In a seemingly generous gesture, Pascal insists that he will persuade popular Italian-American singer Louis Prima to dine at Paradise when in town, assuming the celebrity jazz singer's patronage will revitalize the brothers' business. Primo and Secondo plunge themselves into preparation for this "big night", spending their entire savings on food and inviting people (including a newspaper reporter) to join them in a magnificent feast centered around a timpano, a complicated baked pasta dish.
Big Night | Plot
Sum is a giant panda that appears in "Kung Fu Panda 3". Sum is the twin brother of Dim, the nephew of Li Shan, and the cousin of Po. He and his brother's name are a nod to Dim sum, a style of Chinese cuisine.
List of Kung Fu Panda characters | Sum
Airdate: 14 & 17 August 2019 The first Detour of the "Race" was a choice between דודו (Dodo) and צב (Turtle). In Dodo, each team member had to don a dodo costume. Then, one team member had to pick up an egg with their beak and transfer the egg to their partner's beak without touching the egg. That person had to deposit the egg in a nest, and after depositing two eggs, teams would receive their next clue. In Turtle, teams had to don an Aldabra giant tortoise costume with one team member on top of their partner, who was blindfolded and serving as the legs, serving as the eyes of their blindfolded partner.
HaMerotz LaMillion 7 | Leg 6 (Zimbabwe → Mauritius)
Now-a-days its unable to perform with stone siever. So cultural performer conducts with plate or Dish during Festival time.), Baijabah (war dance), Hadaobani, Jaubani, Jauphinbani, Ren-gnibani, Baichergi, Khunlubani, Dainselaibani, Khamauthaikhim Khaubani, Nanabairibani, Burunjala Khalaibani, Homau daobani, Hakhor Jaobani, Rong-jaobani, Dausimaikhabani, Dauyungjang, Nowaijang dainlaibani, Nah-rimbani, Rogidaw Bihimaiyadao, Maijaobani, Maishubani, Rishibani, Mishai Bonthai Jibani, Madaikhilimbani and others.
Dimasa people | Dances
The pan fried square taro cake is semi-crunchy on the outside and medium-soft on the inside. It is also the most consistent version with more or less the same formula in East and Southeast Asia, or among overseas Chinese communities.
Taro cake | Dim sum
Airdate: December 12, 2014 The Detour was a choice of Outer Hall (出的厅堂 Chūdetīngtáng) and Inner Kitchen (下得厨房 Xiàdéchúfáng). In Outer Hall, teams would require to learn a traditional Korean folk dance involving pots. This would involve intricate moves as well as balancing the pots on their heads. Once the dance was to the choreographer's satisfaction, they would receive their next clue. In Inner Kitchen, teams would observe and memorise a table laid out with 30 different Korean dishes. They then had to enter a different area with large pots full of the different foods and properly set a table so that it was identical to the given example.
The Amazing Race 1 (China) | Leg 9 (Greece → South Korea)
Airdate: 21 & 24 August 2019 For the Double Battle, one member from each team had to fill a plate with food from a buffet. The partner of the team member with the heavier plate would have ten minutes to eat all of the food to win a round, otherwise their opponents would win the round. The team that won two rounds would receive their next clue, while the losing team had to wait for another team. The team that lost the final Double Battle had to wait out a fifteen-minute penalty.
HaMerotz LaMillion 7 | Leg 7 (Mauritius)
Airdate: September 30, 2012 In the leg's first Roadblock, one team member had to score one point in a game of table tennis against a 10-year-old Chinese national junior table tennis champion in order to receive their next clue. For each attempt after their first, the table tennis champion would play with an ordinary household object such as a clipboard, frying pan, or tambourine instead of a paddle. In the leg's second Roadblock, the team member who did not perform the first Roadblock had to eat two servings of a Chinese dessert known as hasma, which consists of the fatty connective tissue found near the fallopian tubes of a frog served to them in two hollowed-out papaya halves, using only a provided pair of chopsticks and without lifting the papaya off of the table to receive their next clue.
The Amazing Race 21 | Leg 1 (United States → China)
Steamed meatball is a common Cantonese dim sum dish. It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and minute amount slivers of cheung pei or (dried orange peel) used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce ().
Steamed meatball | Introduction
was also completed and this was sponsored by EXO-Dishwash. In this season, Sairamya got first prize., Damini got second prize, and Sarathchandra Kalahasti and Nuthana got equal marks and the two were equally given third place.
Padutha Theeyaga | Series 3
In the later episodes of the show, the tasting time was eliminated for all but one of the guests. The lucky guest, who was randomly chosen, would be allowed the samples as previously described, and would then have to describe what they tasted to the other guests. As a result, they would be the only one asked to choose the dish they wanted during the second voting. This was done to increase the suspense for the TV audience and put the guests on the same level as the audience. While the chefs were preparing their dishes, each side would reveal a special ingredient that they hoped would sway the guests to vote for their respective dishes.
Dotch Cooking Show | Format
During that time the judges will observe their techniques. The second challenge requires the contestants to create a dish using a prepared staple ingredient with the judges can advance them to the gallery round or eliminate them based on their cooking techniques and the taste of their dishes by taking their aprons.
MasterChef Indonesia | Format
Sun Sui Wah is a Cantonese restaurant in Vancouver, British Columbia known for its dim sum. The restaurant's signature dish is roasted squab.
Sun Sui Wah | Introduction
In Waitressing, teams have to take orders from eight patrons at the restaurant, spoken in Mandarin Chinese. Teams then had to go into the kitchen and retrieve the eight correct dishes and serve them to the correct people. If everything was correct, teams would receive their next clue. In Wheel of Misfortune, each team member had to spin a wheel with the names of traditional Chinese meals and eat the meal they landed on to receive the next clue.
HaMerotz LaMillion 2 | Leg 6 (Czech Republic → China)
In "Salado", teams had to go to a Chinese-Peruvian restaurant called 'Chifa' and cut two ducks, hack 6 pounds of onion and ten heads of garlic, following an exotic recipe. Once finished, the cook gave the next clue.
The Amazing Race en Discovery Channel 1 | Leg 5 (Chile → Peru)
Following the big wave of immigration from Russia to Israel in those years, the series was also dubbed in Russian. In 2006 the series came out in the United States in a DVD bundle which included all episodes of the series (without the Hebrew dubbing).
Rechov Sumsum | The second series – "Shalom Sesame" (1989–1990)
In 1955, ‘The king of dim sum restaurants’ Tan Jienan (), who was from Foshan and once operated Taotaoju () in Guangzhou, opened King Wah Restaurant. An unwritten tradition was that on horse racing days, gamblers would eat homemade Sachima at 20 to 30% discount there. The commonly known name of Sachima () is the pun of “horse” in Cantonese, thus gamblers believed that after they have eaten it, they would win at horse racing (“食完馬仔，贏馬仔” ). During each year's Mid-Autumn Festival a large advertisement for moon cake would be displayed outside the restaurant. The restaurant closed in 1989.
King Wah Centre | King Wah Restaurant
These offered a place for people to gossip, which became known as "cha waa" (, "tea talk"). These tea houses grew to become their own type of restaurant and the visits became known as "yum cha". The traditional methods of serving "dim sum" include using trays strung around servers' necks or using push carts. The "teoi ce" (, "push-cart") method of serving "dim sum", dates back to the early 1960s and includes "dim sum" items cooked in advance, placed into steamer baskets, and brought out on push carts into the dining area. Employees call out the items they are serving, customers notify the server about the items they would like to order, and the server places the desired items on the table.
Yum cha | Service
The two remaining finalists, Harry Marquart and Mary Scott, face off in the final episode of the series, where they're each asked to prepare a three course meal for a restaurant of 60 VIPs, including Ray Foley, Martin King, Karen Koster, Allen Cantwell, and Elaine Crowley. Mary prepared Spring Pea and Asparagus Soup for her starter, Slow Roast Shoulder of Spring Lamb for her main, and Summer Berry and Sauvignon blanc Terrine for her dessert. Harry prepared Seabass, Pork Belly, Ashed Leeks, Cep Cream for his starter, Braised neck of venison for his main, and Tart Tatin for his dessert.
Head Chef (TV program) | Episode 8
The dim sum supply is limited and it is served on traditional trolleys. No pre-ordering service is provided. If diners want to get dim sum, they need to follow the trolleys with the tally card. The server will chop a stamp on it after passing the diners their chosen food.
Lin Heung Tea House | Traditional trolleys
When delivered, the soup contained in the bowls must be filled up to the red pattern, if not, teams would have to restart everything. In "Poissons", teams had to catch fifteen goldfishes with the help of a rice paper landing net to receive their next clue.
Amazing Race (France) | Leg 3 (Thailand → Japan)
is a second-year student at Polaris and the oldest student in the dorm. A handsome guy, he occupies the seventh seat of the Council of Ten. He has a few quirks such as visiting people's rooms through the ceiling tiles, and often appearing half-naked, wearing nothing but an apron and sometimes a "fundoshi" (thong loincloth). He supports his underclassmen at the dormitory, and strongly believes in enjoying youth, often waking them up to help with managing the dorm's back garden at the crack of dawn. While his tendencies and habits indicate a carefree, happy-go-lucky youth, he demonstrates immense cooking skills.
List of Food Wars!: Shokugeki no Soma characters | Satoshi Isshiki
"Jim" Brush in a four-way race, narrowly coming in second.
Mit Simms | Introduction
Black sesame roll is a refrigerated dim sum dessert found in Hong Kong and some overseas Chinatowns. It is sweet and the texture is smooth and soft.
Black sesame roll | Introduction
In the second stunt, Janna and Savannah each finished half a brain at 4:14 and 1:09 respectively. Among the men, RJ ate half a brain and three eyeballs in two minutes, putting him between the girls and making them the top three performers. The rest of the men thus competed in the third stunt. Ram clocked in the worst time at only 30 seconds, making him the second person bound for home.
Pinoy Fear Factor | Segunda Ronda de Eliminación (Elimination Round 2)
Airdate: 5 November 2012 In this leg's Roadblock, team members had to grab their next clue from a young sumotori while wrestling against him. If the team member steps outside the red circle or fall on the ground before grabbing their clue, they would have to wait five minutes, or more if there's others teams, to restart the combat. The Detour was a choice between "Nouilles" (Noodles) or "Poissons" (Fishes). In "Nouilles", teams had to deliver six bowls of noodles to the restaurant's customers, located at a distance of 150 meters from the starting point, while wearing a traditional dress and a pair of geta to receive their next clue.
Amazing Race (France) | Leg 3 (Thailand → Japan)
After the pasta, the typical Sicilian menu includes a second or main dish ("secondi") based on meat or fish. Main dishes based on seafood are couscous al pesce and Pesce spada alla ghiotta (Swordfish).
Sicilian cuisine | Main dish
Both team members could collaborate with each other while waiting out penalties, but only the participating member could move the bamboo. Also, teams were also allowed to switch who was performing the Roadblock only once during the task. The first Detour of the "Race" was a choice between "Làm?" (Make?) or "Ăn?" (Eat?). In Make?, teams had to prepare fifteen noodle cakes ("cái bánh phở") from of to receive their next clue. In Eat?, each team member had to eat three bowls of phở Tráng Kìm to receive their next clue.
The Amazing Race Vietnam 2019 | Leg 2 (Hà Giang)
Quwatli demanded that a new tin be opened and an egg cooked before him. The fat once more gave off a nauseating smell: the President tasted it and pronounced it of inferior quality. Samples were sent for testing and revealed that the fat was made from bone waste". Afterwards, Quwatli ordered the arrest of colonel for profiteering. Following this incident, officers became enraged when the common folk held their noses at them, a reference to the smell of the cooking fat. On 14 August 1949, Zaim was overthrown by his colleague Sami al-Hinnawi. A few months later, in December 1949, Hinnawi was overthrown by Colonel Adib al-Shishakli.
Second Syrian Republic | Early years
In Hawaii, the item is called manapua. Its name is a shortening of the Hawaiian "mea ono puaa", meaning "delicious pork thing". On the US mainland, the Chinese term is commonly used. The Chinese immigrants brought this "dim sum" item with them when they were brought over as plantation workers. In American Samoa and its surrounding islands, the item is referred to as keke pua'a, literally meaning "pig cake". This food usually consists of a white bun with a dark pink-colored diced pork filling. The Hawaiian version of the cha siu bao tends to be larger than its Chinese cousin and can be either steamed or baked.
Cha siu bao | Polynesian cuisine
"The Lady Iron Chef" is a comedy movie. On the day of the Supreme Dim Sum competition, Madame To and her son SK To (Hacken) were appointed judges, since they owned one of the largest catering corporations in HK. All three of the contestants failed, but one mystery contestant impresses. The winner was Jade (Lau Yeung) and Madame To wanted her son to marry Jade. Ceci (Charmaine), a lower-class girl employed to introduce the chefs onto the stage, was much impressed by SK more than Jade. Though SK was impressed with Jade, he refused to marry her. SK was kidnapped one night and was held to ransom.
The Lady Iron Chef | Synopsis
"Yum cha" (; "lit." "drink tea"), also known as "going for dim sum" (Cantonese: 食點心), is the Cantonese tradition of brunch involving Chinese tea and "dim sum". The practice is popular in Cantonese-speaking regions such as Guangdong, Guangxi, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Chinese communities, like Vietnam, Australia and the United States. "Yum cha" generally involves small portions of steamed, pan-fried, and deep-fried "dim sum" dishes served in bamboo steamers, which are designed to be eaten communally and washed down with hot tea. Traditionally, the elderly gather to eat dim sum after morning exercises.
Yum cha | Description