The tradition of dim sum, or yum cha (literally, “drink tea”) as it is also known in Hong Kong, began in 18th-century Guangzhou, in southern China. Teahouses there competed for their clients’ business by offering small dishes to accompany the tea. Over time, these developed into an elaborate repertoire of over 100 recipes that could easily be shared, like tapas. Many are steamed or fried and include everything from wide, steamed beef meatballs served on fine bean-curd skin, to steamed rice-noodle rolls with sliced chicken, and char siu bao, a popular bun filled with barbecued pork and baked with a light sugar glaze. As with all Chinese food, the ideal here is to go with at least two friends to be able to share and compare lots of dishes. Read more.
Biena Foods has expanded the Roasted Chickpeas snack line with two flavors, honey roasted and barbecue, which join sea salt and cinnamon maple flavors. The product is sold at Whole Foods Market and natural and specialty stores in New England.
The pan-fried noodle dish called yakisoba originated in Japan and has Chinese influences. The sweet sauce is made from condiments and can include ketchup, soy sauce, applesauce and mustard, and other variations are nearly endless.
Hoisin sauce is a Chinese bean sauce made from soy, flour, sugar, vinegar, chili, garlic, salt and sesame. This article includes tips for using and storing the sauce, and a recipe for Baked pork ribs with hoisin barbecue sauce.
Bobby Cresap, a Chamblee grill salesman who also cooks on the pro barbecue circuit, calls North Carolina's east vs. west barbecue battle "one of the oldest wars in the world," and he is doubtful that a truce will come to fruition. The state's western barbecue is made of pork shoulders prepared with vinegar sauce, ketchup and sugar, and eastern barbecue restaurants cook whole hogs above hickory and oak coals then serve them with a vinegar-based, peppery dip.