Translation:Is the dim sum in Hong Kong good?
A traditional dim sum (diǎnxin, 点心) brunch includes various types of steamed buns such as cha siu bao (a steamed bun filled with barbecue pork), rice or wheat dumplings and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options. Dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee and other soups. Dessert is usually the customary egg tart and kwai leng kou (black herbal jelly, when you order one honey is drizzled on top). Most places don't serve dim sum after lunchtime.
The serving sizes are small and normally served as three or four pieces in one dish. It is customary to order and share various dishes among all members of the dining party. The small portions also mean that one can try a wide variety of food.
https://en.wikipedia.org/wiki/Dim_sum. Many western countries evolved a tradition of meals associated with snack foods. One example is the Spanish tapas. Others are the Scandinavian Smorgasbord, French Hors d'Oeuvres, and Italian antipasto. Dimsum is the Chinese equivalent. It is typically NOT served in the evenings, and can be found at breakfast or lunch. It evolved from snacks served in Chinese tea houses. An alternate Cantonese name for dimsum is Yumcha- drink tea. In traditional dimsum restaurants, there will be servers going around the tables pushing carts, where the food in each cart is different. You pick dishes the size of a tea saucer from the cart and pay for every dish you pick- if you have ever paid for conveyor-belt style sushi, the payment system is similar, except they record the dishes on a card rather than counting the plates. One dish might be 3 meatballs. Another might be 10 pieces of tripe. Another might be 4 hakao. A fourth might be 3 egg tarts.