The first is " yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". In the tenth century, when the city of Guangzhou (Canton) began to experience an increase in commercial travel, travellers concurrently began to frequent teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. Most modern dim sum dishes originated in Guangzhou in southern China and are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. Dim sum ( traditional Chinese: 點心 simplified Chinese: 点心 pinyin: diǎnxīn Cantonese Yale: dímsām) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for breakfast and lunch.
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