Blackball (Pool)

Blackball (pool)
From Wikipedia, the free encyclopedia

A blackball kick shot in action

Blackball (sometimes written black ball or black-ball) is a pool (pocket billiards) game that is popular in the United Kingdom, Ireland, Europe and several other countries. In the UK and Ireland it is usually called simply "pool". The game is played with sixteen balls (a cue ball and fifteen object balls) on a small (6 ft x 3 ft or 7 ft x 4 ft) pool table with six pockets. Blackball is an internationally standardised variation of the popular bar and club game eightball pool (a.k.a. eight-ball pool or 8-ball pool), closely related to the originally American and now professionally internationalised game of eight-ball. The two main sets of playing rules are those of the World Pool-Billiard Association (WPA, the International Olympic Committee-recognised governing body of pool) and its affiliate the European Blackball Association (EBA), known as "blackball rules", and the older code of the World Eightball Pool Federation (WEPF), often referred to as "world rules".

Contents
1 History
2 Equipment
3 Rules
3.1 World Rules
3.2 Blackball Rules
4 World Championships
5 References
6 External links

History

Eight-ball pool (and thus its standardised form blackball), like international-style eight-ball, is derived from an earlier game invented around 1900 and first popularized in 1925 under the name B.B.C. Co. Pool by the Brunswick-Balke-Collender Company. Like blackball and eight-ball pool today, this forerunner game was played with seven yellow and seven red balls, unnumbered (in contrast to the international-style numbered stripes and solids, sometimes called kelly pool balls in the UK), a black ball, and the cue ball. The game had relatively simple rules compared to the modern game.[1][2][3][4]

Equipment

The triangle set-up

Plain unnumbered red (or sometimes blue[5]) and yellow colour balls are used in lieu of numbered solids and stripes common to international eight-ball and other pool games, which in the UK are usually called kelly pool balls. (Many suppliers refer to the yellows-and-reds ball sets as "casino" balls, whether UK- or US-sized, because they were briefly used in US casino-hosted, televised, modified eight-ball rules tournaments; the coloured rather than numbered sets were selected for their distinguishability on TV). The black ball, however, still typically bears a number "8" (a holdover from kelly pool), though numberless variants are not unknown. Balls are 2" in diameter.

British pool tables come in 6 ft x 3 ft or 7 ft x 4 ft varieties,[6] with 7 ft being the regulation size for pub pool league play. The table has pockets just larger than the balls and rounded, as in the game of snooker, whereas the American-style table has pockets significantly larger.

Tournament rules may require the presence of more than one type of rest, again adopted from snooker.

Rules

An example set-up of the triangle for break-off; the 8 ball is on the pyramid spot.
There are two competing standards bodies that have issued international rules. The older, and currently dominant, of the two sets in English style pool are the World Eight-ball Pool Federation (WEPF) rules (often called "World Rules").[7] The majority of WEPF members come from the UK and Ireland, and from current and former Commonwealth of Nations countries, plus Belgium.

A competing but very similar set of rules has been promulgated by the World Pool-Billiard Association (WPA), under the game name "blackball" to better distinguish it from the American-style game (for which WPA also promulgates rules),[5]. It was intended that "blackball" would unify the various existing English-style rulesets (presumably also including the WEPF rules) although this has not yet happened. The self-described "governing body" for WPA blackball in Europe, with numerous national and local affiliate groups, is the European Blackball Association (EBA).

World Rules

The balls are racked with the black (the 8 ball) on the foot spot (or "black spot"), in contrast with US-style eight-ball, nine-ball and most other pool games, in which the apex ball is placed on the foot spot. A "fair break" is one in which an object ball is potted, or at least 2 object balls pass the imaginary line that goes across the middle pockets. If the black is potted, the game is restarted with a re-rack, broken by the original breaker. If the cue ball is potted on an otherwise fair break, it is a "non-standard" fault (foul) that simply ends the breaker's turn, with no further penalties. If it is a foul (non-fair) break, the incoming player gets two visits as with other "standard fouls" (see below), and gets to break, after a re-rack, without the option to instead play the balls as they lie. Openness of the table (unlike in the American-style game) does not last long, in that if the breaker pots a ball on the break from one group, and elects to continue shooting that group, then that group are his/her balls-on, even if the post-break followup shot is missed, while if the group chosen did not have any balls potted on the break, the table remains open until a ball is legally potted (does not matter if legal or illegal shot by pocketing the cue ball), (while if no balls were potted on the break, the table is of course open). While the table is open, the shooter must nominate what group (s)he is shooting for.

A legal (non-break) shot is one where the cue ball first hits a "ball-on" (one of the balls in the player's own group), and does not pot the cue ball, the black or any of the balls in the opponent's group, and either one of the shooter's balls-on is pocketed, or a (any) ball contacts a cushion after the cue ball contacts the (first) ball-on. I.e., it is the same as in American-style, but with the additional requirement that one not sink an opponent's ball (doing so is a fault), and lacking the requirement that ball and pocket have to be called (i.e. slop shots are perfectly valid, even on the black.) There are other forms of fault, generally the same as in other pool games, such as potting the cue ball (except on the break, as noted above), knocking balls off the table, moving balls accidentally, double-hits and pushes (though the standards are weaker than in American-style rules), unsportsmanlike conduct, etc. There are also other unique fouls such as the requirement (borrowed from snooker) to shoot away from any ball that the cue ball is frozen to, without moving it (however if the frozen ball is the shooter's own, it counts as contacting a ball-on, and only a (any) ball must reach a rail for it to be a legal shot. As in informal American bar pool, but not WPA/BCA/IPT standardized American-style rules, players are sometimes required to take certain shots (besides the break shot) from baulk or "the kitchen", i.e. from behind the baulk line (head string), shooting forward across it. Also, all jump shots that result in missing an intervening ball are faults.

After a fault, the offending player will effectively miss a turn and give the opponent two visits. These free shots must be taken from baulk, unless the cue ball was potted, in which case the incoming player has ball-in-hand anywhere. The second free shot can be taken from baulk even if a legal ball was potted on the first post-fault shot; this is known as the "two-shot carry" rule.

There are other unique rules, such as a relaxation of the legal shot requirements when the shooter is "totally snookered", a prohibition against using either the cross or spider rest whilst the player is attempting to pot the black, and special handling of a snooker that resulted from an opponent's foul, such that the incoming player can elect to shoot the black or an opponent's ball first in attempting to pot his/her own ball-on, and can even pot both the black and the opponent's ball if the incoming player is on the black.

It is a loss of frame (game) to fault in any way while actually potting (but not just shooting at) the black.

Blackball Rules

Blackball rules are very similar to the "World Rules". One notable difference is that after the opponents fault player has a free shot (he may take the cue ball in position or in hand in baulk, "wrong ball first" rule is suspended) plus next visit (he continues playing even if no ball or opponents ball was potted).

World Championships

Both World Pool-Billiard Association (with PPPO and EBA) and World Eight-ball Pool Federation currently sanction the World Championships. As of 2010 WPA World Blackball Champion is Jayson Shaw from Scotland and WEPF Eight-ball Pool World Champion is Mick Hill from England.

For more information see: List of Blackball and "British-style" eight-ball pool champions

References

^ Shamos, Michael Ian (1993). The Illustrated Encyclopedia of Billiards. New York, NY: Lyons & Burford. p. 85. ISBN 1-55821-219-1.
^ Jewett, Bob (February 2002). "8-Ball Rules: The many different versions of one of today's most common games". Billiards Digest Magazine: Page 22–23.
^ Hickok, Ralph (2001). "Sports History: Pocket Billiards". HickokSports.com: Everything You Wanted to Know About Sports. New Bedford, MA, USA: self-published. Retrieved 13 December 2006.
^ Shamos, Mike (1995–2005). "A Brief History of the Noble Game of Billiards". Broomfield, CO, USA: Billiard Congress of America. Retrieved 13 December 2006.
^ a b "World Pool Association [sic] Blackball Rules", World Pool-Billiard Association, 2005.
^ "British vs. American Pool". Retrieved 30 April 2010.
^ "World Eight-ball Pool Federation Eight-ball Rules", 2004, Perth, WA, Australia

External links

World Pool-Billiard Association (WPA) — world governing body for numerous versions of pool, including "blackball rules"
European Blackball Association (EBA) — Europe's WPA-affiliate organisation for blackball
Associació de Blackball Catalunya — Catalonian organisation for blackball
World Eightball Pool Federation (WEPF) — international governing body for "world rules"
Welsh Pool Association (WPA) — international governing body for pool in Wales.

Nasi Campur (Malay for Mix Rice)

Nasi Campur, (Indonesian: "mixed rice", also called Nasi Rames), referring to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp chips. Depending on which areas it originate, a Nasi Campur counter can have up to lots of different side dishes, covering every dishes from vegetables to the fish and types of meat.[1] It is a staple meal of the ASEAN countries, and popular especially in Indonesia, Malaysia and Singapore. It is an ubiquitous dish around Indonesia. It is a dish that is as diverse as the archipelago itself, with regional variations across the country. In Bali the tastes are often distinctly local, punctuated by basa genep, the typical Balinese spice mix used as the base for many curry and vegetable dishes.[2] The Balinese version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempe, beef cubes, vegetable curry, corn, chili sauce on the bed of rice. Mixed rice is often sold by street vendors, wrapped in a banana leaf. In Java, Nasi Campur is often called Nasi Rames, and wide variations available across the island. One dish that always found in a Javanese nasi campur is fried noodle. A similar Minangkabau counterpart is called Nasi Padang.

For Chinese Indonesians, the term nasi campur refers to rice with an assortment of Chinese barbecue, such as Char Siew, crispy roast pork, sweet pork sausage and pork satay. It also refers to nasi Hainam, a dish of Hainanese chicken rice. This dish is normally served with sayur asin, a sour clear broth of pork bones with fermented mustard greens.

See also
Bibimbap
Rijsttafel

References:
1. Nasi Campur (Malay Mixed Rice)
2. Nasi Campur: Rice With a Side of Serendipity

Nasi Campur served at Mandarin Oriental Hotel Majapahit, Surabaya, Indonesia

Nasi Campur, Balinese version

Nasi Campur, Chinese Indonesian version

Sources: Wikipedia: Nasi Campur copyright by Wikipedia under Creative Common Attribution/Share-Alike License 3.0.

Dim Sum

From Wikipedia: Dim Sum copyright under Creative Commons.

Dim sum

Typical dim sum breakfast in Hong Kong. From left to right and top to bottom: har gau, jasmine tea, chicken and vegetable congee, steamed dumpling, rice noodle roll (on plate), cha siu baau

Traditional Chinese	點心
Simplified Chinese	点心
Hanyu Pinyin	diǎn xin
Cantonese Jyutping	dim2 sam1

Dim sum is a Cantonese term for a type of Chinese dish that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).
Contents
1 History
2 Tea tasting
3 Cuisine
4 Dishes
4.1 Main
4.2 Sweets
5 Pricing
6 Fast food
7 References
8 External links

History

Dim sum is usually linked with the older tradition of yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.[citation needed]
The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises, often enjoying the morning newspapers. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.

While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy.[1] Health officials recommend balancing fatty dishes with boiled vegetables, minus sauce.[2]

Tea tasting

A typical set of eating utensils for yum cha


Main article: Yum cha
The drinking of tea is as important to dim sum as the food. A popular tea which is said to aid in digestion is bolay (po lai, pu erh), which is a strong, fermented tea. Chrysanthemum, oolong (wu lung) and green tea can be served as well.

It is customary to pour tea for others during dim sum before filling one's own cup. A custom unique to the Cantonese is to thank the person pouring the tea by tapping the bent index finger if you are single, or by tapping both the index and middle finger if you are married, which symbolizes 'bowing' to them[citation needed].

This is said to be analogous to the ritual of bowing to someone in appreciation. The origin of this gesture is described anecdotally: an unidentified Emperor went to yum cha with his friends, outside the palace; not wanting to attract attention to himself, the Emperor was disguised. While at yum cha, the Emperor poured his companion some tea, which was a great honor. The companion, not wanting to give away the Emperor's identity in public by bowing, instead tapped his index and middle finger on the table as sign of appreciation[citation needed].

Given the number of times tea is poured in a meal, the tapping is a timesaver in loud restaurants or lively company, as an individual being served might be speaking to someone else or have food in their mouth. Leaving the pot lid open is another common way of attracting a server's attention.

Types of Chinese Tea

Tea is produced in over 20 Chinese provinces. Chinese tea bushes (Camellia sinensis) are cultivated in the mountain areas of tropical and subtropical regions or wherever there is proper climate, sufficient humidity, adequate sunshine and fertile soil.
Chinese tea is classified in many ways, e.g., quality, method of preparation or place of production. The main processing methods include fermentation (oxidation), heating, drying and addition of other ingredients like flowers, herbs or fruits. These help to develop the special flavor of the raw tea leaves.

Chrysanthemum tea - Chrysanthemum tea does not actually contain any tea leaves. Instead it is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass. However, Chrysanthemum flowers are often paired with Pu-erh tea, and this is often referred to as guk pou or guk bou (菊普; pinyin: jú pǔ).

Green tea - Freshly picked leaves only go through heating and drying processes, but do not undergo fermentation. This enables the leaves to keep their original green color and retain most natural substances like polyphenols and chlorophyll contained within the leaves. This kind of tea is produced all over China and is the most popular category of tea. Representative varieties include Dragon Well (Long Jing) and Biluochun from Zhejiang and Jiangsu Provinces respectively.

Oolong tea - The tea leaves are partially fermented, imparting to them the characteristics of both green and black teas. Its taste is more similar to green tea than black tea, but has less a "grassy" flavor than green tea. The three major oolong-tea producing areas are on the southeast coast of China e.g. Fujian, Guangdong and Taiwan.

Pu-erh or Puer tea - The tea leaves have undergone years of fermentation, giving them a unique earthy flavor. This variety of tea is usually compressed into different shapes like bricks, discs and bowls.

Scented teas - There can be various mixtures of flowers with green tea, black tea or oolong tea. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. There are strict rules about the proportion of flowers to tea. Jasmine tea is the most popular type of scented tea, and is often the most popular type of tea served at yum cha establishments.

Various preparation methods mean different teas have different bioactive substances. For example, green tea only has limited processing so it retains a relatively high content of natural ingredients, meaning that green tea has stronger anti-aging, anti-cancer and anti-bacterial properties. Oolong tea, which is partially fermented, is quite potent in breaking down protein and fat, aiding weight loss. Red tea that has undergone the full fermentation process has lost 90% of its polyphenols but retains its high caffeine content.[3]

Cuisine

Serving dim sum in a restaurant in Hong Kong


Traditional dim sum includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart. Having a meal in a Chinese teahouse or a dim sum restaurant is known as yum cha (yam cha, 飲茶), literally "drinking tea", as tea is typically served with dim sum.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers. Traditionally, the cost of the meal is calculated based on the number, size, and sometimes color of the dishes left on the patron's table (more below). Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates. Servers in some restaurants use distinct stamps so that sales statistics for each server can be recorded.

Dishes

Dim-sum dumpling in Chicago


Char siu sou as served in a dim sum restaurant in Singapore


Lo mai gai wrapped in lotus leaf


Ingredients used in dim sum cuisine such as these chicken feet are frequently found in grocers catering to Chinese customers

Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following:

Main

Gao / Jiao (餃, Dumpling; 餃子 jiao zi): Jiao zi is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.

Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo): A dumpling said to have originated from the Chaozhou prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.

Potsticker (鍋貼, gwoh tip / guo tee-yeh [guo tie]) Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.

Shaomai (燒賣 siu mai): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Haam Sui Gaau (鹹水餃, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 (haam Sui Gok): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.

Bau (包 bau or 包子 bao zi): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
Char siu baau (叉燒包, char siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.

Shanghai steamed buns (上海小籠包 seong hoi siu lung bau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
Rice noodle rolls or cheong fun (腸粉 cheong fun): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.

Phoenix talons (鳳爪 fung zao): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪, bak wun fung jau).

Steamed meatball (牛肉球 ngau4 juk6 kau4): Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black. It is typically steamed with douchi or fermented black beans and sometimes sliced chilli.

Lotus leaf rice (糯米雞 lou mai gai): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai).

Congee (粥 juk1): Thick, sticky rice porridge served with different savory items. The porridge one will see most often is "Duck Egg and Pork Porridge" (皮蛋瘦肉粥 "pei daan sau ruk juk")

Sou (酥 sou): A type of flaky pastry. Char siu is one of the most common ingredient used in dim sum style sou. Another common pastry seen in restaurants are called "Salty Pastry" (鹹水角 "haam sui gok") which is made with flour and seasoned pork.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.

Crispy fried squid (魷魚鬚 yau yu sou): Similar to fried calamari, the battered squid is deep-fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
Rolls (捲)

Spring roll (春捲 cheun gyun): a roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
Tofu skin roll (腐皮捲 fu pei guen): a roll made of Tofu skin
Cakes (糕)

Turnip cake (蘿蔔糕 lo bak go): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.

Taro cake (芋頭糕 wu tao go): cakes made of taro.
Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.

Chien chang go (千層糕 cin cang gou): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.

Sweets

Egg tart (蛋撻 dan tat): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked. Some high class restaurants put bird's nest on top of the custard. In other places egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks. Some egg tarts now have flavors such as taro, coffee, and other flavors. There are also different kinds of crust. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.

Jin deui or Matuan (煎堆 or 麻糰): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
Dou fu fa (豆腐花): A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.

Mango pudding (芒果布甸 mong guo bo din): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.

Longan Tofu: almond-flavoured tofu served with longans, usually cold.

Pricing

Since individual dim sum dishes are typically portioned for three to four small servings, patrons will typically order many different dishes over the course of a meal. Larger tables may even order two or three plates of a particular dish so that everyone can have a serving. Traditionally dishes may be classified as "small", "medium", "large", or special order (a menu item not typically considered dim sum fare, such as a plate of chow mein). For example, a basket of dumplings may be considered a small dish, while a bowl of congee or plate of Lo mai gai may be considered a large dish. Dishes are priced accordingly.

Fast food

Two women picking microwave-cooked dim sum from the freezer in Circle K, Hong Kong.


Certain kinds of instant dim sum have come onto the market in Hong Kong, Mainland China, Taiwan and Singapore. People can enjoy snacks after a 3-minute defrosting and reheating of the instant dim sum in a microwave oven.
Some stalls serve "street dim sum" which usually consists of dumplings or meatballs steamed in a large container, but served on a bamboo skewer. The customer can dip the whole skewer into a sauce bowl and eat while standing or walking.

Dim sum can be purchased from major grocery stores in most countries with a Chinese population. These dim sum can be easily cooked by steaming or microwaving. Major grocery stores in Hong Kong, Philippines, Singapore, Taiwan, Mainland China, Malaysia, Brunei, Thailand, Australia, United States and Canada have a variety of dim sum stocked at the shelves. These include dumplings, siu maai, bau, cheong fun, lo bak go and steamed spare ribs. In Singapore, as well as other countries, dim sum can also be purchased from convenience stores, coffee shops and other eateries. There is also halal certified dim sum available, with chicken taking the place of pork which in addition to Singapore is very popular in Malaysia, Indonesia and Brunei.

References

1. phillyburbs
2. tobkes
3. Types of Chinese Tea". Shen-nong.com. Retrieved 2010-09-06.

External links

1. Providing Ready to eat Frozen Dimsums
2. Hong Kong Tourism Board Guide to Dim Sum
3. Dim Sum Guide and Photos
4. Hong Kong Dim Sum Photos