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| Type | Pastry |
|---|---|
| Place of origin | Hong Kong |
| Main ingredients | Black sesame paste |
 | This article may be expanded with text translated from the corresponding article in Cantonese. (March 2023)Click [show] for important translation instructions.
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| Black sesame roll | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 芝麻卷 | ||||||||||||
| Literal meaning | sesame roll | ||||||||||||
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Black sesame roll is a refrigerated dim sum dessert found in Hong Kong and some overseas Chinatowns. [1] It is sweet and the texture of it is smooth and soft.
Preparation of the dessert begins with drying a thin layer of black sesame paste. The paste eventually forms a thin refrigerated sheet. Then,the sheets are individually rolled up into a sesame roll.
Dim sum is a large range of small Cantonese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine,although dim sum dishes also exist in other Chinese cuisines. In the tenth century,when the city of Canton (Guangzhou) began to experience an increase in commercial travel,many frequented teahouses for small-portion meals with tea called "yum cha" (brunch). "Yum cha" includes two related concepts. The first is "jat zung loeng gin",which translates literally as "one cup,two pieces". This refers to the custom of serving teahouse customers two delicately made food items,savory or sweet,to complement their tea. The second is dim sum,which translates literally to "touch the heart",the term used to designate the small food items that accompanied the tea.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia,and the northeastern regions of South Asia,which has opaque grains,very low amylose content,and is especially sticky when cooked. It is widely consumed across Asia.
Yum cha is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in cantonese-speaking regions,including Guangdong province,Guangxi province,Hong Kong,and Macau. It is also carried out in other regions worldwide where there are overseas Cantonese communities. Yum cha generally involves small portions of steamed,pan-fried,or deep-fried dim sum dishes served in bamboo steamers,which are designed to be eaten communally and washed down with hot tea. People often go to yum cha in large groups for family gatherings and celebrations.
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus,baba ghanoush,and halva.
A sweetheart cake or wife cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry,and made with a filling of winter melon,almond paste,and sesame,and spiced with five spice powder. "Wife cake" is the translation of lou po beng from Cantonese,and although the meaning is "wife",the literal translation is "old lady cake",paralleling the colloquial usage of "old lady" for "wife" in American English. In Hong Kong,it is known as a specialty of Yuen Long.
Shrimp toast or prawn toast is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread,coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cuisine. A common variant in the United Kingdom,Australia and Ireland is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process.
A rice noodle roll,also known as a steamed rice roll and cheung fun,is a Cantonese dish originating from Guangdong Province in southern China,commonly served as either a snack,small meal or variety of dim sum. It is a thin roll made from a wide strip of shahe fen,filled with shrimp,beef,vegetables,or other ingredients. Seasoned soy sauce –sometimes with siu mei drippings –is poured over the dish upon serving. When plain and made without filling,the rice noodle is also known as jyu cheung fun,literally "pork intestine noodle",a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls;most cookbooks claim that it was first made in the 1930s. In Guangzhou,Guangdong Province,people called the dish laai cheung because it is a noodle roll that pulled by hand.
Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine,it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora,a variation of shumai also appears in Japan as and various southeast Asian countries.
Jiandui is a type of fried Chinese pastry and made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately cooked. Inside the pastry is a large hollow,caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste,or alternatively sweet black bean paste,or red bean paste. They are also sometimes referred to as sesame balls.
In Vietnamese,the term bánh translates loosely as "cake" or "bread",but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives,bánh refers to a wide variety of sweet or savory,distinct cakes,buns,pastries,sandwiches,and other food items,which may be cooked by steaming,baking,frying,deep-frying,or boiling. Foods made from wheat flour or rice flour are generally called bánh,but the term may also refer to certain varieties of noodle and fish cake dishes,such as bánh canh and bánh hỏi.
Zhaliang of Cha leung(simplified Chinese:炸两;traditional Chinese:炸兩;Cantonese Yale:jaléung),literally "fried two",is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around youtiao. It can be found in Chinese restaurants in Guangdong,Hong Kong,Macau and Malaysia.
Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases,the outer layer is made of tofu skin.
Snow skin moon,snowy mooncake,ice skin mooncake or crystal mooncake is a Chinese food eaten during the Mid-Autumn Festival. Snow skin mooncakes are a non-baked mooncake originating from Hong Kong. The snow skin mooncake is also found in Macau,Mainland China,Taiwan,Singapore,Malaysia and Indonesia. Although snow skin mooncakes are usually made and sold by bakeries,these mooncakes are not baked in ovens like traditional cakes. Further,unlike traditional mooncakes which are served at room temperature,snow skin mooncakes are typically eaten cold.
Coconut bar is a refrigerated dim sum dessert found in Hong Kong,Taiwan,Southern China and in overseas Chinatowns. It is sweet and has a soft,gelatin-like texture but is white in color rather than translucent like gelatin. It is sometimes referred to as coconut pudding.
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used,and other components may also be included. It is commonly used in Chinese cuisine,Southeast Asian cuisine,and elsewhere. It is particularly popular in western Chinese cuisines such as Sichuan cuisine,Hunan cuisine,Guizhou cuisine,and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Banana roll or banana cake is a common Chinese pastry found in Hong Kong,and may occasionally be found in some overseas Chinatowns. The pastry is soft and made with glutinous rice. Ingredients may vary depending on location. Each roll or cake is a banana oil flavored circular tube or flat object,slightly bigger than an adult sized index finger,thus resembling banana. Sometimes it may have a cinnamon swirl filling. At other times it may have a filling that consists of a very ripe banana diced finely. Occasionally the more traditional red bean paste may be used.
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