Dim Sum

Chinese cooking uses most meats, poultry, fish and vegetables known to the Western palate but also include some exotic ingredients. Due to varying weather conditions, environment, tastes and products, there are about 56 regional styles of food in China. There are also numerous methods of cooking such as baking, boiling, braising, deep-frying, double-boiling, poaching, sautéing, scalding, shallow-frying, simmering, smoking, steaming, stir-frying, barbecuing and blanching that produce many varieties of mouth-watering dishes.

COLOR, SMELL and TASTE are the three most distinctive features for the Chinese to give the "Thumbs Up" to a dish.

(A) Rest one chopstick on the 3rd and 4th fingers with thumb on top of the middle part of the chopstick.

(B) Hold the other chopstick on the index and middle fingers, by using the tip of the thumb to keep the chopstick in place.

(C) Level Chopsticks, pick up food with movement of the upper chopstick, keep the lower chopstick stationary at all times.