Learned the course in Anytime Anywhere Anyone. Dim sum is a general term for a type of food with a special flavor. It can be used as a dish in the banquet, as breakfast, or as an evening snack. It is usually in small portions and low price compared to other dishes or rice products. Generally, in Shanghai, food with a soup base is called snacks, and food without a soup base is called dim sum. But there are some places that named both of the food dim sum. Shanghai dim sum is mainly local flavor, but to some extent, it has been influenced by the south Yangtze River region, especially the Jiangsu and the Zhejiang province. Shanghai dim sum has been recorded since the Southern Song Dynasty. In the early Ming Dynasty, as Shanghai became a famous city in the southeast area, dim sum became more and more exquisite. And during the Qing Dynasty, as the booming Shanghai business, the seasonal dim sum made of rice and flour became abundant. The biggest feature of Shanghai dim sum is wide varieties that combine the flavor of north and south, rigorous ingredient selection and fine production, seasonal adaption, and flexible supply. In the 1930s, the complete system of Shanghai dim sum has formed. They are fermented dough, pastry dough, water-mixed dough, rice flavor dough, rice porridge, and west pastry. And the first four are the traditional Shanghai dim sum.
The course contains 20 lectures each with 2.5 hours. The lecture will be presented in video form. After finishing all the lectures, you can get a certificate to be proof of your attendance.
Finishing watching all the videos means passing the exam.
Lu Yaming, Nation Master Chef, vice general manager of Shanghai Lvbolang Restaurant, and special dim sum chef.