Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 47. Chapters: Brown rice, Cashew chicken, Chenpi, Chicken fingers, Chinese chicken salad, Chop suey, Chow mein, Chow mein sandwich, Chun King, Corn crab soup, Crab rangoon, Dim sum, Egg drop soup, Egg foo young, Egg roll, Fortune cookie, Fried rice, General Tso's chicken, Hot and sour soup, Jiaozi, Kung Pao chicken, Lemon chicken, Lobster sauce, Lo mein, Mein gon, Mongolian barbecue, Mongolian beef, Moo goo gai pan, Moo shu pork, Mumbo sauce, Orange chicken, Overseas Chinese restaurant, Oyster pail, Pepper steak, Puerto Rican Chinese cuisine, Pu pu platter, Sesame chicken, Sha cha beef, Shrimp toast, Singapore style noodles, Siu mei, Spare ribs, Sriracha sauce (Huy Fong Foods), St. Paul sandwich, Steamed rice, Subgum, Sweet and sour, Sweet and sour chicken, Sweet and sour pork, Wonton, Yaka mein, Yeung Chow fried rice. Excerpt: Dim sum () refers to a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, wherein fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables. Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha, ), as tea is typically served with dim sum. Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travelers 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 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...