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.
History
Dim sum
Dim sum | History
The Song Dynasty. It is unclear and debated; Some state that it originated in the Eastern Jin dynasty Some references state that the term originated in the Eastern Jin dynasty Eastern Jin dynasty
who was don bradman?
user
He was an Australian international cricketer.
assistant
where was he born?
user
Cootamundra, New South Wales (NSW).
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what is the climate like in the latter?
user
Arid to semi arid climate with rainfall.
assistant
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?
user
The Han dynasty.
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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
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.
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where does the name originate from?
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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
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
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
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 restaurants typically have a wide variety of dishes, usually several dozen.
Dim sum | Dishes
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
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
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
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
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
The name, like the dish, was probably invented at Don the Beachcomber's. Its origin is unknown, though it may be short for Japanese "harumaki" 'spring roll'.
Rumaki | Etymology
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
Dimas () is a Greek, Portuguese and Spanish surname derived from the biblical Saint Dimas. It is the surname of:
Dimas (surname) | 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
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
The very name of the dish would come from the French "surtout", the centerpiece that was used in the eighteenth century and that could also be used to bring the sartù to the table, cooked like a timballo.
Sartù di riso | History
While the origin of the Zaza is disputed, one theory claims that the word "Dimlî" derives from the ancient name Daylam and that Zazas are remnants of the Daylamites who migrated westwards from the 10th century on.
Zaza language | Disputed origin
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
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
File:03 Har Gau Shrimp Dumplings - East Harbor Seafood Palace.jpg|Shrimp dumpling () File:Chaozhoufenguo.jpg|Teochew dumpling (
Dim sum | Dumplings
The name for the dish literally means "dynamite", due to its resemblance to a stick of dynamite with a long fuse; as well as a reference to the heat of the pepper. Since it is a type of "lumpia", it is also known as "dynamite lumpia", "dynamite spring rolls", and ""lumpiang dinamita"". It also has other creative names like ""barako" finger", from Filipino "barako" (lit. "wild boar"), which has connotations of manliness equivalent to the English term "stud".
Dinamita | Names
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
The dish is believed to have originated from the dish in Ancient Roman cuisine, which was included in "Apicius", a Roman recipe book that is believed to have been written in the late 4th or early 5th century. In Latin, "juscellum" or "juscullum" is "a diminutive from "jus", broth or pottage", and is also a late Latin diminutive word for "soup". The Sicilian name for the dish is based upon the word "juscellum".
Jusselle | Origin
In Crema the name has been documented since 1755, but its origins date back to a kind of pastry quoted by a historian from Crema, Pietro Terni, for a feast in 1526, a soft and spongy cake, from the Latin ″"spongia"″.
Spongarda | Origin of the name
Chong was born in Guangzhou (formerly known as Canton), China, the daughter of William Wing Young, who is believed to have created and marketed the most widely used modern recipe of the dim sim, in 1945 at his Melbourne Food Processing operation "Wing Lee". Chong came to Australia when she was three years old.
Elizabeth Chong | Personal life
He dedicated this pastry to his wife whom he could never forget, and sold it on the street. His cake became so popular that he was able to earn enough money to buy his wife back. There is another version where the man went searching for his wife after he earned enough money to buy her back. In his search, he had a cup of tea at a local teahouse, when he suddenly recognised the pastry they were serving with the tea. The man and his wife were reunited at the teahouse. Another story tells of a dim sum chef's wife creating a pastry with wintermelon paste influenced by a recipe from her mother's family.
Sweetheart cake | Legends of origin
Despite the name of the dish, it does not originate from Shanghai or China. Rather it is named after its resemblance to generic Chinese cuisine. Lumpia itself is of Chinese Filipino origin, brought over by migrants from Fujian. But Filipino lumpia varieties, as well as the wrappers used (which are thinner in comparison to Chinese spring roll wrappers) have been nativized.
Lumpiang Shanghai | Names and origin
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
In Australia, the term ""yum cha"" is specifically used to describe Cantonese restaurants serving "dim sum" from pushable carts, rather than à la carte.
Yum cha | Etymology
The exact origins of the Dimyat grape are unknown, with some ampelographers believing the vine to be native to the Bulgaria area. Recent DNA typing has shown it to be a crossing of Gouais Blanc (Weißer Heunisch) with another, unidentified grape variety. Gouais is a parent of several older European grape varieties. One alternative hypothesis, which is highly improbable given the Gouais parentage, is the legendary tale that the grape was native to the Nile Delta valley (where today there is an Egyptian town with a similar name, Damietta) and was brought back to Thrace by Christian Crusaders. It is likely that the grape crossed with Riesling to produce the pink-skinned Misket Varnenski grape variety.
Dimiat | History
The name came from the District Surveyor of the time John George Winchester Wilmot, who had previously lived in Ceylon (now Sri Lanka). The relationship of the name to this area is suggested to have come from 'Upper Regions Station' where an abundance of fruit trees grew in the garden, many of which were figs. The Post Office opened on 3 April 1863, but was known as Nine Creeks until 1869.
Dimboola | History
The name is believed to come from the "wetness" of the dish but some say it might be because the area where it is popular is very "boggy."
Chicken bog | Origin of name
The name is a compound word and could derive from three possible meanings: The first being that ' comes from the combination of the noun ' referring to the mouth of an animal and ', which means "bag." Thus, literally would mean "feedbag"—as in a bag used for feeding livestock—and probably derives this name from its appearance. The second meaning could be that from an archaic word — either ' or '—for a "slap in the face." If this were its origins, the name could be a comparison between a swollen cheek after being slapped with the shape and appearance of the dish.
Maultasche | History
The Hasty Pudding name comes from a Colonial era (originally British) dish called hasty pudding, a kind of porridge made from cornmeal with molasses, honey or other ingredients, a New World cousin to the Italian polenta; called "hasty" because it is cheap and easy to make. It is not clear whether the dish was originally a staple or a dessert, but it is now served for dessert at the banquets thrown by the Pudding, such as opening night celebrations and the annual 'roasts' for their Man/Woman of the Year (see below).
Hasty Pudding Theatricals | Origins of name
The word "dolma" is of Turkish origin from the word "dolmak" (to fill). The dish is found in the cuisines of the Turkic countries, the Balkans, South Caucasus, Central Asia, Middle East and Arabia. The word varies between Turkic dialects called "dolama" in Turkmen and "tulma" in the Tatar language. The word dolma most likely comes from Ottoman palace cuisine.
Dolma | Names and etymology
The name damson comes from Middle English "damascene", "damesene", "damasin", "damsin", and ultimately from the Latin "(prunum) damascenum", "plum of Damascus". One commonly stated theory is that damsons were first cultivated in antiquity in the area around the ancient city of Damascus, capital of modern-day Syria, and were introduced into England by the Romans. The historical link between the Roman-era "damascenum" and the north and west European damson is rather tenuous despite the adoption of the older name. The "damascenum" described by Roman and Greek authors of late antiquity has more of the character of a sweet dessert plum, not fitting well to the damson plum.
Damson | History
According to the second theory, the name Hidimbapur is conjectured to have been abbreviated to Dimbapur and subsequently to have lost a consonant to become Dimapur. In the Ahom Chronicles, Dimapur Is referred to sometimes as ‘Che-din-chi-pen’ (town-earth-burn-make) meaning ‘brick town’.
Dimapur | 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
Because of the many stories that have been told about the names of different dishes, it is often hard to know exactly where the names came from.
Dish (food) | Naming
The name comes from the Latin "crambe" and Greek κράμβη "krámbē", meaning "cabbage" (as in "crambe repetita" (Juvenal, satire 7, 154), literally meaning "re-stewed cabbage"). Hence the players started with a rhyme and then "re-stewed" it.
Crambo | Etymology
Dimlama is a stew consisting of meat, potatoes, onions, vegetables and sometimes fruits.
Kyrgyz cuisine | <a href="Dimlama">Dimlama</a>
The name "Tedim" was derived from a pool up in the hills that used to twinkle in the sunlight, therefore it was called "te (bright, shine)" and "dim (twinkling, sparkling)" in the local Zomi language. As the Zomi lacked a formal writing system in the past, the story of Tedim mostly depends on oral tradition. Establishment of Tedim is ascribed to Gui Mang II, a powerful prince from the then ruling Guite family in the region (c. 1600). However, due to the untimely death of Gui Lun (the fifth generation from Gui Mang II), Tedim was deserted for two generations.
Tedim | History
The samosa originated in the Middle East and Central Asia. It then spread to Africa, Southeast Asia, South Asia, and elsewhere. The term "samosa" and its variants cover a family of pastries and dumplings popular from north-eastern Africa to western China. The samosa spread to the Indian subcontinent, following the invasion of the Central Asian Turkic dynasties in the region. A praise of samosa (as "sanbusaj") can be found in a 9th-century poem by the Persian poet Ishaq al-Mawsili. Recipes for the dish are found in 10th–13th-century Arab cookery books, under the names "sanbusak", "sanbusaq", and "sanbusaj", all of which derive from the Persian word "sanbosag".
Samosa | History
The dish has many possible origins. It is possible that the dish was first made by a person whose nickname was "Third", which the name of the dish would translate to "Ms. Third's sweet soup". One story states that the dessert was sold at Bình Tây Market (in District 6, City Ho Chi Minh City ) around mid-century, and that it was originally made with coconut milk, green bean, sweet potato, cassava, and other ingredients such as jujube and lotus seeds that totaled 9 to 10 ingredients in the dish. According to another narrative, the dish is the third popular dish made by an old lady.
Chè bà ba | Origins
Suan Sunanddha Palace was the first place to cook the dish. Every royal dish that is served in the palace is said to have originated there. Queen Sadub Ladawan is supposed to have created the recipe for an onboard picnic of two sister princesses – Sohmdet Ying Naawy (สมเด็จหญิงน้อย) and Sohmdet Ying Glaang (สมเด็จหญิงกลาง). This dish was written down by Mawm Luang Neuang Ninrat (หม่อมหลวงเนื่อง นิลรัตน์).
Nam phrik long ruea | 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
The term is derived from the French ', a cheese- or meat-based dish baked in a small mold. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from "ram" 'battering ram' + "-kin" 'diminutive', but it is unclear why.
Ramekin | Name
While at the teahouses, travelers selected their preferred snacks from carts. Visitors to tea houses often socialized as they ate and business people negotiated deals over dim sum. During the Ming Dynasty (1368 - 1644), the Tea and Horses Bureau was established to monitor tea production and improve tea quality. The improvements in tea quality also led to teahouse improvements. Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. Teahouse dining areas were typically located upstairs and initial dim sum fare included steamed buns. Eventually, these evolved into specialized dim sum restaurants; the variety and quality of dim sum dishes rapidly followed suit.
Dim sum | History
A third version is that the name is derived from "Dunum", or Dun, a hill, and "Staple", a marketplace.
Dunstable, Massachusetts | Etymology
The Dim Sim, a popular snack throughout Australia, was inspired by Cantonese Cuisine and invented by a Cantonese chef in Melbourne's Chinatown.
Chinese restaurants in Australia | Ingredients and dishes
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
Dimmer is a surname. Notable people with the surname include:
Dimmer (surname) | Introduction
The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The first commercial producer was Sander Packing.
Goetta | Origins
From there, it was brought to the textile mill communities of Maine (Lewiston and Biddeford), New Hampshire (Manchester), Massachusetts (e.g., Lowell and Lawrence) and Rhode Island (Woonsocket) where many French Canadians immigrated to work in the mills during the early 20th century. Another origin story has the dish connected to the town of South China, Maine.
Pâté chinois | Name origins
The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup") came from Persian. Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and Macedonian, and as () in Serbian and Bosnian.
Tripe chorba | Etymology
The dishes are named for the frying pan in which they are prepared, called a "saganaki", which is a diminutive of "sagani", a frying pan with two handles, which comes from the Turkish word "sahan" 'copper dish', itself borrowed from Arabic صحن (ṣaḥn).
Saganaki | Etymology
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
Another one claims that the name originates from the tomatoes which began to grow wild on the island.
Paradajz | Geography
"Roti" is the Malay word for bread, and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of "john" within the name of the dish has not been definitively proven, but may derive from British use of the first name John to address any male person, especially when that person's first name is unknown, difficult to remember or difficult to pronounce, thus a name that may have been used by British armed forces members to address native vendors in Malaysia or vice versa. Oral sources have claimed that the dish and name originated in Singapore in the early 1970s.
Roti john | Origin
"Chahan" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called "chǎofàn" (); these same Chinese characters have a Japanese reading of "Chāhan".
Chahan (dish) | History
"Yum cha" in the Cantonese language, both literary and vernacular, literally means "drink tea". "飲" means "to drink", and "茶" means "tea". In Cantonese, "yum cha" refers to having a meal with "dim sum" dishes. "Dim sum" is the English word based "on" a Cantonese pronunciation of 點心. In colloquial Mandarin dialects and Standard Vernacular Chinese based on one form of colloquial Mandarin, this character () is often used to mean 飲 for the verb "drink". In the Chinese language, 點心 refers to a variety of foods, including European-style cakes and pastries, and has no equivalent in English. In the English language, "dim sum" refers to the small-dish appetizers and desserts.
Yum cha | Etymology
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
Upon arrival in Koldere, in 1777, near Magnesia (ad Sipylum), they changed their name "Tasopoulos" ().
Dimitsana | History
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
The new pastry was found to taste better than the dim sums that were being sold in teahouses, and the chef proudly told everyone it was made by his wife, hence it was named "Wife Cake".
Sweetheart cake | Legends of origin
The dish does not originate from the Hortobágy National Park region of the Great Hungarian Plain and has nothing to do with Hortobágy. It was originally invented for the 1958 Brussels World Fair. However, some Hungarian recipe books already featured a similar recipe in the 1930s. The name of the food is simply a marketing trick.
Hortobágyi palacsinta | Introduction
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
"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
The name "wanko" comes from the regional dialect of the Iwate Prefecture from which it comes, meaning "bowl", but more specifically, a small, wooden Japanese soup bowl. There are many theories about the origin of the dish itself however. There are many stories of how the dish came to be, but these two are the most common. However, as the term ""wanko"" did not come about until after World War II, some repudiate the stories. In December 1957, the Hanamaki-shi Cultural Centre was the site of the first annual contest on who could eat the most bowls of "wanko soba".
Wanko soba | History and origins
The chef never thought about this question, but he named it as "Lu Da Gun" (rolling donkey) to credit eunuch Lu's carelessness.
Ludagun | Origins
While the word "Lambreado" is a degeneration of the correct "Lampreado" there is little data about the origin of the name of this fried cake made of cassava, known in Paraguay as mandioca, and beef. In Paraguay, a Castilian-Guarani bilingual country, and in Northeastern Argentine (where the Guarani language is also spoken) it is also called "payaguá mascada", an allusion to one of the tribes of the Guarani people ("payaguáes") who populated the Paraguayan geography in pre-Columbian times.
Lampreado | Origin of name
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as "plum pudding". Although the latter was always a celebratory dish it was originally eaten at the Harvest festival, not Christmas..
Christmas pudding | Legendary origins
Another claim is that the word was derived from (, ), which means "Byeon's dumplings", because it was first made by a person whose family name was (, ).
Pyeonsu | Etymology
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
The origin of the ludagun comes from a folk tale. The story said that in Qing Dynasty, Empress Dowager Cixi was tired of imperial food, so she asked the royal chef to cook something new. After delibrate thought, the chef decided to make a dish using sticky rice and bean paste. When the chef finished cooking, a yound eunuch, named Lu (pronounced as "lyu", the same pronunciation as donkey in Chinese), carelessly dropped the dish into soya bean flour, but there was no time to re-make the dish. The chef had to serve it to Cixi. However, Cixi praised the taste and wondered what was the name of that dish.
Ludagun | Origins
Dysmas or Dismas is a male given name of Greek origin, derived the Greek word δυσμη "dysme", meaning "sunset". A related name is Dimas. The name may refer to:
Dysmas (name) | 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
The Negev Naming Committee chose the name based upon that of a biblical town, mentioned in Joshua 15:21-22, on the basis that "the sound of this name had been preserved in the Arabic name Harabat Umm Dumna."
Dimona | Etymology
The dish likely originated in the Southern United States sometime shortly after the start of the American Civil War. The name is likely a corruption of couche, related to the Cajun dish "couche-couche" (fried cornmeal mush).
Confederate cush | Origin
The name is believed to derive from the Latin "dominus", for "lord". The exact derivation is unknown.
Domino mask | Name
The dish, known as ohn no khao swè, originated in Burma, and came to East India with Indians who migrated from Burma during World War II. It is associated with street food in India. The Memon community of Pakistan also adapted this dish, likely coinciding with the emigration of South Asians from Burma in the 1960s, and is now a representative Memon dish now known as "khausa".
Khow suey | History
Those early references allow linguists to derive its name from the noun "pan(i)char", "bowl maker", itself from the noun "panitsa" ("bowl"). "Panitsa" might be a geographical term referring to a concave place.
Pancharevo | History
The trio began in 2002 with a show at the opening of the Esplanade – Theatres on the Bay, "A Single Woman". 2003 saw them perform to a sold-out crowd in the immensely well received "Steaming!", which was followed by "Revenge of the Dim Sum Dollies" in 2004, "Dim Sum Dollies: Singapore's Most Wanted" in 2005, and "Dim Sum Dollies: The History of Singapore!" in 2007. In 2006, they lent their names to Glen Goei's adaptation of the off-Broadway musical comedy "Little Shop of Horrors" performed at Victoria Theatre. According to local director Ivan Heng, the name "Dim Sum Dollies" was chosen because "dim sum" comes in threes, "each morsel painstakingly prepared to please eye and palate".
Dim Sum Dollies | History
Dunham is a toponymic surname of English origin, deriving from several places named Dunham (from Old English: "dun-" hill, "-ham" home).
Dunham (surname) | Introduction
There are irreconcilably differing accounts of the dates and sequences of events regarding the invention. The standard curt explanation is that this specialty dessert was first invented by the confectioner during the early Ansei era (1854–). This purveyor later split into two brands, and which remain to this day. Takeda is the family name of the original business. The current proprietors give a more complex account of the first origins, but local historians uncovered an even more convoluted history.
Kibi dango (Okayama) | Origins
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
Originally Bakwan comes from a Chinese recipe along with Bakpao (Meatbun), Bakso (Meatball), Bakmie (Meat Noddle), and bakpia.
Bakwan | Variations
Dimi (also called Abdimi and Abudimi) is the name of several Amoraim, mostly of Babylonian origin.
Dimi (rabbi) | Introduction
The place name "Dimallum" belongs to the southeast Dalmatian onomastic area of Illyrian. It is a compound of "di" + "mal". The root "mal" – is reflected in many ancient Balkan (Illyrian or Thracian) toponyms such as "Malontum", "Maloventum", "Malontina", "Dacia Maluensis" etc. The Illyrian toponym "Dimallum" is related to Albanian "di-male", meaning "two mountains", with the Proto-Albanian form reconstructed as "mol-no".
Dimale | Name
The ending kin on a name would indicate “son of” and would make the name Denekin. Dinkins would then be the Americanized form of the name. Early History The earliest members of the Dinkins family to appear in British America in public records lived in the south of Virginia in the late 17th century, long before the immigration of the fabled Dinkins brothers and cousins to Charleston, South Carolina in 1717.
Dinkins | Introduction
The name of the dish in the Philippines originally referred to "embutido", a type of Spanish dry sausage and one of the original stuffings of the dish. These sausages are now known under the general terms "longganisa" or "chorizo" in the Philippines, with the term "embutido" evolving to refer exclusively to this dish. The dish itself originates from the American meatloaf, introduced during the American colonial period of the Philippines (1898–1946). This was due to the expansion of the American canning industry and the influx of processed meat and other canned goods to the islands. Canned products were still a novelty back then and were adapted into various recipes by Filipino families.
Embutido (Filipino cuisine) | Origins
"Tangsuyuk" is a dish that was first made by Chinese immigrants in the port city of Incheon, where the majority of ethnic Chinese population in South Korea live. It is derived from Shandong-style "tángcùròu" (), as Chinese immigrants to Korea mostly had Shandong ancestry, including those that had first migrated to Northeastern China. Although the Chinese characters meaning "sugar" (), "vinegar" (), and "meat" () are pronounced "dang", "cho", and "yuk" in Korean, the dish is called "tangsuyuk", not "dangchoyuk", because the word "tangsu" derived from the transliteration of Chinese pronunciation "tángcù" , with the affricate "c" in the second syllable weakened into fricative "s" .
Tangsuyuk | History and etymology
Small businesses began to open soon thereafter, and the city took on a new name: San Dimas. Growth was rapid, and San Dimas soon became an agricultural community. Wheat and other Midwestern United States crops were planted first; then orange and lemon groves covered the town and the San Gabriel Valley. At one time, four citrus packing houses and a marmalade factory were located in San Dimas. The Sunkist name originated here, first spelled "Sunkissed." Oranges were the major crop and business in San Dimas until the mid-20th century. San Dimas incorporated as a city in 1960, and is now known for its Western art, small-town feel, and equestrian qualities.
San Dimas, California | History
The name "bakso" originated from "bak-so" (, ), the Hokkien pronunciation for "fluffy meat" or "minced meat". This suggests that bakso has Indonesian Chinese cuisine origin. Chinese influences is apparent in Indonesian food, such as "bakmi", "mie ayam", "pangsit", "mie goreng", "kwetiau goreng", "bakso", and "lumpia". Indeed, bakso texture is quite similar to Chinese beef balls, which is quite fluffy and has homogenous texture. Although "bakso" has Chinese Hokkien origin name, culinary experts suggests that it is likely that "bakso" was the mixture of culinary influences back in colonial Dutch East Indies. Also in Indonesian, the term "bola daging" is often refer to Western or European style of meatballs, which is different in texture and elasticity compared to bakso.
Bakso | Origin
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
According to M. B. Hatzopoulos, the non-Greek name of the city, the lack of any Greek founding legends associated with it and the mixed (colonial Greek, Greek from Epirus, non-Greek) onomastics of its inhabitants, suggest that Dimale had not a Greek character from the beginning, being originally a settlement of the Illyrian Parthini, which was Hellenized under the influence of the Epirote state and Apollonia. Although, the city is frequently linked with the Parthini in various ancient sources, it was never explicitly stated to be a city of that tribe.
Dimale | History
Buffet is a surname of French origin. People with the surname include:
Buffet (surname) | Introduction
From Java, satay spread through the Malay Archipelago and, as a consequence, numerous variations of the dish have been developed. By the late-19th century, satay had crossed the Strait of Malacca into neighbouring Malaysia, Singapore, and Thailand. In the 19th century, the term migrated, presumably with Malay immigrants from the Dutch East Indies, to South Africa, where it is known as "sosatie". The Indo Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencing Dutch cuisine.
Satay | Origin and history
The origin of the many names of bibimbap come from its hanja or Chinese based records. Originally appearing in "Yokjokumun" (歷朝舊聞) of "Kijae-jabki" (寄齋雜記) by Park (朴東亮) in the end of 16th century (around 1590). This record associated the original bibimbap as ""hondonban" (混沌飯)" This later went on to become "bubuiembap" (브뷔음밥) nearly 200 years after the hanja record, and was documented in a Hanguel record. The Chinese Character Dictionary (漢大字展) contained ""bubuida" (부뷔다)" or ""bubuiem" (부뷔움), "Dong" (董)" in hanja, which meant "mix" or "" in Korean. In the late 19th century the two names were recorded for the recipe being (捊排 飯) and (骨董飯), with the recipe being written in pure Korean.
Bibimbap | Name origins