About DimSum

DIMSUM PHILOSOPHY

"The idea of Dim Sum was born with the desire to bring a corner of traditional China in Ploiesti.
Our kitchen emphasizes harmonious combination of food , which means you will achieve a balance between sweet and spicy foods, heavy and neutral colored, smooth or crunchy texture.

DIM SUM is not only chinese food, Dim Sum is usually an culinary art. Why?
Because Dim Sum is a cantonese culinary tradition which consists in serving snacks in the afternoon.

Early morning or before lunch , people is rushing in small venues in Hong Kong which serves Dim Sum. It's a good opportunity for a break, a chat with friends or family, or reading the newspaper.

"Dim Sum" means "from the heart" in cantonese and nothing is more specific than ritual Hong Kong dim sum daily serving's - light snacks served in small amounts as appetizers for tea.
That's why we brought in Ploiesti the idea of Dim Sum. From the heart of our clients, a real show culinary arts cooked from the heart ... DIM SUM .



Chinese cuisine is recognized around the globe, its going through thousands of years of refinement and improvement. After this long journey has resulted in a unique cuisine, with strong flavors and essences that delight the senses.

Originally Chinese food was eated with chopsticks or classic cutlery as a curiosity, but people immediately is convinced and tempted to even try other combinations, savory, spicy wonderful, unusual and bizarre from a European point of view.

In Chinese cuisine is tenacious and detailed work for the ultimate satisfaction, customer satisfaction, it's characterized by aspiration for perfection and balance of the four essential elements of each dish: color, aroma, taste and shape.

Colors affect the food presentation and flavor, fresh and tender ingredients has to be nice and to match, not to be in contrast.

The taste depends mainly on flavor and therefore the use of spices, each with a distinct role;

Form depends on how it was cut the food: strips, slices, pieces, loyal, cubes, depending on the dish that is prepared and avoid monotony, the flavors should be appetizing and finally, the entire dish must be arranged and beautifully presented .

The quality of Chinese cuisine is distinguished by meticulous cutting ingredients, careful blending of spices and attention to temperature control. Chinese population has a diet based mainly on rice, rice products, noodles and bread made from grains as little processed. To this, add a variety of fruits, herbs and vegetables ( soy in abundance ), nuts and seeds. The main levels of the Asian diet pyramid consist of small amounts of vegetable oils and herbal drinks such as green tea, beer, sake and wine that is recommended daily. Asian diet tips that complements consist of recommendations that can be followed only once a week ( or even less) and refers to small amounts of dairy products, fish, sweets, eggs, poultry and red meat ( not more than once a month ).

Especially for women, Chinese diet is particularly beneficial because it includes soy products, which are known to have a very high content of phytoestrogens. The body can convert these compounds into estrogenic substances that may help relieve menopausal symptoms and lower the risk of developing breast cancer.

A typical Chinese meal has an incredibly low fat content ( 6-24% of total calories ) compared to the typical American diet which has approx. 80 % animal, Chinese diet has a variable percentage between 0% and 20%. A plate may comprise a large bowl of rice placed in the middle, surrounded by small pieces of vegetables and fresh greens, boiled or perhaps small pieces of tofu and fruit. Cooked vegetables were probably fried in a bowl with a little oil and special sauce, enough to give them a little taste. In this simple snack can be added wonderful spices and specific ingredients such as fresh lotus seeds and lily bulbs .

But good manners are disappearing, considering the industrial revolution that includes China little by little.

Although there are conflicting opinions about it, Chinese food is seen in the scientific world as part of a healthy eating style as usual emphasis is on vegetables and steamed vegetables, fish and various doughs and less meat or loaded with fat saturated .

Unlike fast-food style, which we used to instinctively associate with Chinese cuisine, China's food tradition attaches great importance to healthy ingredients that constitute meals of the day and here we meet rarely or on processed products meat and more vegetables, fish, seafood and soy products .

Regarding favorite cooking techniques for preparing Chinese food, here are first steamed, boiled and baked foods, and fried and barbecue grills occupy a less important favorite culinary techniques traditionally in Chinese cuisine . Surprisingly perhaps for some of us, but no vegetable oils are not used in abundance but only in moderate amounts that help to define the taste of many traditional Chinese dishes .

It is true that some of the so-called Chinese restaurants flagrantly contradict the previously stated but their owners were forced to success, to adapt to the style rather preferred food in the Western world and thus promoted a wide range of harmful foods, which not surprisingly also have constituted delight Westerners, somewhat suicidal when it comes to food and ways of serving it.

For lovers of Chinese food is therefore recommended a diet closer to the traditional, practiced for hundreds of years in China, and is sufficient to direct orders in this respect so you can enjoy food cooked healthy and full of natural nutrients. Rice, sweet potatoes, celery, cabbage, vegetables, beans, mushrooms, tomatoes, beef and more are just some of the ingredients that can form the basis of a delicious dish, typical Chinese cuisine. So, enjoy the Chinese food, but make the difference between commercial aspect of this problem and how you can speculate that in order to strengthen your own health.

SELECTION OF CHINESE INGREDIENTS

Chinese cuisine use a wide range of ingredients: meat and meat products, fish, seafood, poultry, eggs, vegetables, beans, wild plants, hunting and many kinds of spices. Most of these Chinese ingredients can be founded both fresh and dry, but in general very important are the freshness and quality.

BALANCING QUANTITY

The main ingredient must be found in the greatest proportion. If there are two or more main ingredients are used approximately equal amounts of each.

BALANCING TASTE

The ingredients of a dish should increase and intensifying the flavor of the main ingredient. For example, asparagus and bamboo twigs are often cooked with chicken, duck or fish, because these veggies are slightly increasing dry and delicate meat.

CHINESE FEW INGREDIENTS:

TREE FUNGUS

These fungi grow on very old tree trunk in bunches.
- Auricularia polytricha - mushroom gray- brown, translucent . The Chinese are known as cloud - ear mushrooms, black mushrooms, tree mushroom and Japanese mushroom - like jelly.
- Auricularia auricula - Judaica - mushroom dark red, brown or black with an elastic texture are known in Chinese as Judah's ear ( the origin of the name comes from the legend that Judas was hunged from a tree old man who grew these mushrooms ) .

Wood-ear mushrooms are used in soups, stir- fry ( rapid fire cooked dishes, wok ), especially in the company of meats - pork, beef and chicken.

BAMBOO SHOOTS

Bamboo is a basic ingredient in the cuisines of Asia and especially in Chinese cuisine.
Bamboo shoots are ideal for diets against obesity due to high intake of protein and extremely low so fat and sugar.

Bamboo shoots contain fiber rich in nutrients that have tremendous ability to absorb fat.
Constantly consuming a certain amount of bamboo shoots, lipids are constantly absorbed by bamboo fibers because then they will be successfully removed from the body. This leads to reduced fat accumulation absorption and gastro intestinal mucosa.

Clinical observations indicate that obese people who made bamboo cure for at least 10 days have steadily weakened 50 - 100g per day for then continuing with another 5-10 times with the same period recorded noticeable effects in weight loss.

Bamboo shoots also contain fiber along those oxalic acid ( and calcium ) insoluble effectively combat gastrointestinal indigestion and other stomach problems, cirrhosis and esophageal varices.

RICE VINEGAR has a particular taste , being less acidic and less than Europeans used vinegar . In Europe is a relatively unknown ingredient, but in China use not one, but three kinds of rice vinegar: black, red and white.

RICE BLACK VINEGAR looks like black rice vinegar taste balsamic vinegar and red rice vinegar tastes sweet but also spicy;

WHITE RICE VINEGAR is closest in taste and acidity of vinegar used , and we use our kitchen.

There are no strict rules regarding how to use these vinegars, but generally uses black vinegar sauce, red vinegar is recommended for soups and foods containing seafood and white vinegar is added to sweet and savory dishes.

FISH SAUCE

It is known as "fish sauce” in English. It is made from fermented shrimp or fish and salted. The color can vary greatly, but generally a lighter sauce is darker as compared to one. If you find it you can substitute soy sauce. After opening keep it cool and you will have more than a year.

SOY SAUCE

Soy sauce is made by a long and detailed process. Soybeans are washed, then dried, mixed with yeast and flour, then left to ferment even two years.

It is of two kinds:
• light is delicate and quite salty;
• regular is a combination of the two and is the most used, with a pleasant aroma of soy;
• dark light is left longer to mature and it has caramel. It has a stronger flavor and is more salty than light.

OYSTER SAUCE

It is known in English as "oyster sauce" and is specifically Cantonese part of China. It is also a soy sauce much thicker as fish sauce or soy sauce plus oyster sauce, salt, starch and caramel.

It has a pleasant interesting and a surprisingly not fishy. It is used in many recipes of fish, soups, sauces or cooked rice. Can be used as a substitute for fish sauce. It should be kept well in the refrigerator after opening.

SESAME SEED OIL

There are two kinds:
• one made from roasted seeds, cold pressed "light", has a mild taste of sesame;
• one made from roasted seeds "dark " with a pronounced flavor of sesame from the "light" which is more moderate. The flavor becomes stronger when heated.

BROWN SUGAR

It is produced from sugar cane molasses depending on the amount of different types of sugar incorporated results. It's a little wet and sticky. Brown Sugar "light" is the most common and used, being preferred in many cakes and Chinese cuisine. Brown Sugar "dark" has a much stronger color and flavor as the "light". Is preferred in cakes with fruit.