The so-called dim sum is the general term for a kind of special food with a specific style in taste. It can be used as an embellishment between banquets or as the main food for breakfast and supper. Generally, it is a dish with a smaller portion and a slightly lower price than the table dishes, or noodles and rice products. Generally speaking, soups and soups are snacks, and dry ones are snacks, but there are also snacks collectively called. Shanghai dim sums are mainly local flavors, which are influenced to a certain extent by the Jiangnan region, especially the Jiangsu and Zhejiang provinces. Shanghai dim sum has been recorded in the Southern Song Dynasty. At the beginning of the Ming Dynasty, Shanghai became a famous town in the southeast. The production of dim sum gradually became more exquisite. In the Qing Dynasty, as Shanghai's business became more prosperous, various types of rice and noodle dim sum varieties were more abundant. The biggest feature of Shanghai Dim Sum is its wide variety and both north and south flavors; the selection of materials is rigorous and the production is meticulous; it is changed according to seasons and orders, and the supply is convenient and flexible. In the 1930s, the Shanghai dim sum industry has formed a complete system, which is divided into six categories: fermented dough, pastry dough, water-reduced dough, rice flour dough, porridge shop, and pastry. The first four are the so-called Shanghai traditional dim sum. 

This course have 20 lectures, 2.5 hours of learning. The resources of the course are all in video format. After completing all 20 lecture videos, you can get a certificate to prove that you have completed this course.

Completing all learning activities of this course means passing the assessment of this course.

Lu Yaming, enjoys the title of National Master Cooking, Deputy General Manager of Shanghai Lvbolang Restaurant, Super Pastry Chef