The notion that good things come in small packages is nowhere more deliciously exemplified than with dim sum, the bitesize Chinese buns and dumplings traditionally only eaten in the afternoon and accompanied by a pot of tea.
It’s a tradition emerged in the 10th century in the port city of Canton (modern-day Guangzhou), where teahouses sprang up catering to travellers in search of a couple of light bites to go with their cup of cha. Today, the shackles of tradition have mostly loosened, and dim sum is often eaten at breakfast and brunch across China. In London? We’ll eat it at any time, and with eveything from beer to wine. Tequila’s probably a poor call, admittedly.
