Dim Sum 點心 literally means “to touch the heart”. In Cantonese cuisine, however, the term describes less a single dish and more an eating principle. Dim Sum are intentionally small because they allow variety without overwhelming the body. Instead of one large dish with a dominant flavor, many small components are combined: different textures, ingredients and cooking methods. This structure has cultural and practical roots. According to legend, Dim Sum originated at the imperial court as a response to the monotony of daily meals. The court chef did not increase portion sizes, but introduced variety in small forms – a principle that still applies today. Dim Sum therefore represent curiosity in eating, not mere satiety.

Dim Sum are not diet food and do not claim to be health cuisine. Their digestibility does not come from restriction, but from structure. Typical for Dim Sum are small portions, wide variety, gentle cooking methods and consciously combined ingredients. This combination prevents the body from being burdened by a single heavy dish. Instead, digestive work is distributed across many small units. In addition, Dim Sum traditionally avoid highly processed products, flavor enhancers and artificial additives. Dim Sum only function as a system when real ingredients are used. Digestibility here is not a promise – it is the result of consistent kitchen logic.

At first glance, many Dim Sums look similar. The difference lies not in the shape, but inside. Industrially produced Dim Sums are often highly standardized, designed for shelf life rather than texture, and aromatically overstated. Handcrafted Dim Sums, by contrast, rely on precise dough handling, controlled cooking times, fresh or consciously selected ingredients and clear texture rather than maximum flavor intensity. One example is shock freezing at –40 °C. When used correctly, it does not replace freshness but preserves the optimal moment: cell structure, juiciness, aroma and nutrient stability remain intact without altering the product. The decisive factor is not the technique – but why it is used.

In Chinese cuisine, vinegar is used not only for its taste, but for its functional properties. In wheat dough, vinegar influences starch water absorption, protein structure stability and further swelling after cooking. The result is not a “crunchy” noodle in the Western sense, but what in China is described as 清爽 (qing shuang): clean, light and non-sticky. Vinegar does not undo anything – it prevents overload. That is why it is traditionally served with Jiaozi. Flavor and digestive logic are not separate here, but part of the same principle.

The first test is not flavor alone, but the combination. A new Dim Sum is considered successful when texture and filling are in balance, ingredients complement each other and digestibility is taken into account. One example is the combination of sauerkraut and pumpkin seeds. One prepares, the other supplies. Together they create more than the sum of their parts. Dim Sums are not developed additively (“just one more ingredient”), but tuned like instruments in an ensemble. Flavor is the result – not the starting point.

Yes. A clear example is offal. Offal has a long tradition in Chinese cuisine, but places very high demands on origin and quality. Without certified organic quality, offal is considered problematic because it can be particularly contaminated. For this reason, it is deliberately not offered – even when guests ask for it. This decision is not a trend, but an expression of attitude. Dim Sum means responsibility toward the product, the guest and one’s own standards.