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Shanghai dim sum
Shanghai Open University learning style: 自主学习 Duration 2.5 Hours Enrolled 13 Visitors 1052
  
 
Overview Guide Activities Instructors

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.

Guide

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.

Assessment methods

Finishing watching all the videos means passing the exam.

上海点心(Shanghai dim sum)

 

Estimated learning time 160 minutes
01-桂花拉糕(Sticky Rice Osmanthus Cakes)
02-糯米烧卖(Glutinous Siu Mai)
03-南翔小笼(Nanxiang Steamed Dumplings)
04-月牙蒸饺(Steamed Crescent Dumplings)
05-下沙烧卖(Xiasha Siu Mai)
06-鲜肉锅贴(Pan-fried Dumpling Stuffed with Fresh Meat)
07- 三丝春卷(Spring Rolls Stuffed with Three Delicacies)
08-细沙秋叶包(Bean Buns in the Shape of Autumn Leaves)
09-素菜包(Vegetable Steamed Buns)
10- 枣泥酥(Jujube Paste)
11-葫芦酥(Calabash Crisp Pastry)
12-萝卜丝酥饼(Shredded Turnip Crisp Cake)
13-三丝眉毛酥(Sansi Meimao pastry)
14-豆沙条头糕(Bean Paste Tiaotou Cake)
15-八宝饭(Babao Rice)
16-长寿桃(Longevity Peaches)
17-宁波汤团(Ningbo Tang Tuan)
18-豆沙小麻球(Bean Paste Balls)
19-顺风叶(Shun Feng Ye)
20-船点(Boat Desserts)
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Lu Yaming, Nation Master Chef, vice general manager of Shanghai Lvbolang Restaurant, and special dim sum chef.

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Course Summary 
Course provider  Shanghai Open University 
Credits 
Duration  2.5 Hours
Number of learning activities  20
learning style  自主学习 
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