Dim sum ( 點心 ) is a Cantonese style of serving dumplings and similar small portion food. It is commonly served from carts that make the rounds of the diners. The staff will present the items for sale, describe what they are (sometimes well, sometimes poorly). You may choose one or more dishes. The server will then mark-up a running tally of what has been ordered by your table. The dishes are usually contained in steamer containers. The steamer containers are usually used to cook the food and then serve it to the table. Some of the steamers are made of bamboo; some are made from metal. I like the metal variety, but I had to travel to San Francisco to find some to use at home.

There is a variety items available; and the selection will vary from one restaurant to the next. Some places will only serve steamed items. Some will have a gas fueled cart making the rounds serving fried items. Some serve soup. There is so much variety that this topic demands a part two on dim sum. Part one is about what we found on a recent trip for dim sum. Part two will show off what else can be found. There are some places that serve super-exotic items. If you have any suggestions of a place for super exotic dim sum in Victoria or Vancouver, drop a comment and let me know. I’ll check it out!!