IntroductionIn the Canton provinces, many people gather at tea houses during the morning and early afternoon to socialize or conduct business over small meals. In China this is most popularly called going to "yum cha" -- going to tea -- because the drinking of tea is so strongly associated with the snack foods served. In the United States, however, we are most familiar with the term dim sum to describe these small meals.
What Is Served?Most dim sum items are savory pastries -- steamed or fried dumplings, filled buns, noodles. There are also sweet pastries, vegetables, meats. The portions are bite-sized, and they are served in small quantities, usually three or four to a plate, so that the diners can enjoy a variety of foods, whether they eat very little or indulge in a huge feast. Variety is one of the keys to dim sum. Neo-China will offer a wider variety of items with Taiwanese, Shanghai, Mandarin, and Cantonese origins. All will be prepared with fresh ingredients, with minimal calories, fats and cholesterol. How Dim Sum Is Served?The presentation of the dim sum meal has no equivalent in the West. Servers push carts, loaded with a variety of foods, through the dining room, past the customers, who keep an eye out for appealing dishes. Once a desired item is in sight, the diner flags down the cart and points out what she wants. The dining room bustles with the activity of carts wending among tables, calls for attention, and the clatter of plates. The idea is to choose things continually throughout the meal, rather than to gather all the food at once before eating. Swt items are interspersed with the savories; Chinese custom does not include saving sweets for the end of the meal, although they are reserved for special occasions, such as the pauses between courses in a banquet or indulgences like dim sum. TeaJust as the arrival of food is ongoing, the supply of tea is endless. When a teapot is empty, the customer need only leave the lid up, and it will be whisked away and refilled. One story told to explain this custom involves a poor student who hid a bird in his teapot. When the waiter came to refill the pot and lifted the lid, the bird flew away. According to his plan, the student made a loud fuss. It was a very valuable bird, he said, and the restaurant owed him recompense. After this, the restaurant-and all others--decided to wait for customers to lift the lid of an empty teapot if a refill was needed. The BillAs you select items from the carts or trays your server will mark your check with the corresponding price. When your finished with the meal all your dishes will be totaled. When?Dim Sum is served as a weekend brunch on Saturdays from 11:30 am until 2:30 pm and Sundays from 11:00 am until 2:30 pm. TEA $1.00 Per Pot, Additional cup $.50 Tea is an indispensable part of the life of a Chinese. A Chinese saying identifies the seven basic daily necessities as fuel, rice, oil, salt, soy sauce, vinegar, and tea. Our selections include: Green Tea / 綠茶 - Green tea keeps the original color of the tealeaves without fermentation during processing. Pu-Erh / 普洱茶 - Pu-Erh teas come from Yunnan province. These are teas with medicinal qualities, highly prized by the connoisseur. Chrysanthemum Tea / 菊花茶 - Chrysanthemum (made from the small pale yellow blossoms of that plant) is a fragrant floral tea. Gupu Tea / 菊普茶- Pu-Erh and Chrysanthemum combined to make a fragrant flavorful tea known to reduce internal temperatures. A favorite in Hong Kong. Jasmine Tea / 茉莉花茶 - Jasmine tea is a well-known favorite with the northerners of China. Weekly Special Dishes $9.95Every weekend our chefs will prepare various featured dishes available by order. Noodle, fish, seafood, meat and vegetable dishes will be created, inspired by various origins in China. Also note that our items will frequently change and some items may be substituted during our Dim Sum Brunch. 每 週 特 餐 每週推出各地方家常麵食. 風味小吃. 季節蔬菜. 新鮮魚貝…等本菜單內容為大眾口味，每週因需求會更換不同口味，
Beef Chow Fun / 干炒牛河 – Lasagna sized rice noodles sautéed with sliced beef, bean sprouts, and scallions seasoned with soy sauce. Can also be prepared with chicken, shrimp or pork. House Chow Fun Soup / 什錦河粉湯– Prepared with chicken, beef, shrimp, fresh vegetables, black mushroom and Lasagna style rice noodles in a Asian seasoned chicken broth. Hong Kong Chowmein / 港式炒麵 – Tender slices of chicken breast, jumbo shrimp and fresh vegetables sautéed in our chef’s white sauce. Served on a nest of wok-seared Chinese angel hair. Chow Mei-Fun /台式或星洲米粉 – Stir-fried rice noodles in Taiwanese or Singapore style. Stir Fried Seasonal Vegetables / 炒 時 菜 – Stir-fried Seasonal Vegetables with fresh sliced garlic.
Our Desserts & Sweets $3.75Tiramisu/提拉米穌 – A cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. Bubble Tea / 波霸奶茶 - A Trendy Taiwanese beverage which was introduced in Taiwan in the early 1980’s. The two main ingredients of bubble tea are the tapioca balls and the sweet milk tea. The tapioca balls in bubble tea are pearl sized round, black and gummy. Bubble tea is served cold. Mango or Coconut Gelatin / 芒果或椰汁涼糕– Fresh made creamy gelatin flavored with of mango or coconut. Tofu Whah/ 豆 腐 花 – Freshly made soy bean pudding served warm and topped with ginger syrup. New York Style Cheese Cake / 芝士糕 – Homemade with Philadelphia cream cheese, fresh lemon juice, and whole whipping cream. Can be topped with a strawberry. Fresh Carrot Cake / 紅人糕 – Homemade Traditional Carrot Cake prepared with fresh carrots & walnuts. Peanut Dusted Sesame Ball / 擂沙湯圓 – Light glutinous rice-flour balls stuffed with sweet toasted black sesame puree, steamed and then rolled in powdered peanuts and sugar. Caramel Flan – 焦糖布丁A smooth, soothing caramel custard makes the perfect finish to any main course. Crispy Sesame Ball /芝 麻 球 – Light glutinous rice-flour ball stuffed with sweet lotus bean paste or red bean paste, rolled in sesame seeds deep-fried until golden brown and crispy. Our Steam Item $3.75Shrimp Dumpling / 蝦 餃 – Hand-chopped shrimp wrapped in a rice dough skin fashioned into a bonnet. Spare Ribs with Black Beans / 豉汁排骨 – Pork riblets marinated with black soy beans and then steamed. Phoenix Talon / 鳳 爪 – Chicken feet marinated with black soybeans and Asian spices, fried to a crisp and then steamed. Beef Tripe / 牛 柏 葉 – Hand-chopped strips of beef tripe marinated in Asian spices and served steamed. Chinese Chive Dumpling / 韭 菜 飽 – Hand-chopped Chinese chives seasoned with shrimp paste wrapped in a rice dough skin and then steamed. Siu Mye / 燒 賣 – Hand-chopped shrimp and pork filling hand-wrapped in fresh wonton skin basket. Steamed Pork Buns / 叉 燒 飽 – Warm fluffy bread buns stuffed with nuggets of honey-glazed BBQ pork. Stuffed Tofu Crepes / 鮮 竹 卷 – Tofu crepes stuffed with hand chopped shrimp, ground pork, minced black mushrooms, onion and tofu. Steamed and topped with a delicate sauce. Stuffed Lotus Leaf / 糯 米 雞 – Lotus leaf parcel filled with Asian seasoned sticky rice, minced pork, chunks of chicken, black mushrooms and sun-dried shrimp and served steamed. Chicken Shrimp Dumpling /粉 粿 – Handmade rice dough skin wrapped with seasoned chicken, shrimp and water chestnut with cilantro.
Stuffed Tofu /釀 豆 腐 – Fried Tofu stuffed with shrimp paste steamed with chef’s special sauce. Yam Noodle Grouper /蒟 蒻 魚 – Fresh steamed Grouper with asparagus and yam noodle. Steamed Grouper / 清蒸石斑魚 – Freshly steamed Grouper with sautéed fresh onion straw mushroom. Steamed Pork Dumpling / 蒸餃- Hand made wrapped with pork, black mushroom, dried shrimp, scallion and cilantro.
Our Variety Item $3.75 Rice Roll / 腸 粉 (蝦、叉燒、牛、炸兩)– Choice of Shrimp, Beef, Roast Pork, and Deep-fried Twist Dough rolled in a rice dough crepe, steamed & topped with a sweet soy sauce. Pan-Seared Turnip Cake / 蘿 蔔 糕 – Mashed turnips seasoned with sun-dried shrimp, and pork and Asian spices steamed in cake pan and served sliced and pan-seared. Gai Lan / 蠔 油 芥 蘭 – (Chinese broccoli) Similar to broccoli, but with a longer stalk and a more delicate taste. Served steamed and topped with oyster sauce. Yu Choy / 蠔 油 菜 心 – One of the best Chinese Vegetable. Served steamed and topped with oyster sauce. Jelly Fish / 涼 泮 蜇 皮 – Crunchy jelly fish are marinated in a fresh ginger, scallions, chili and cilantro seasoned with soy sauce and rice vinaigrette. Lettuce Roll / 生 菜 雞 卷 – Minced chicken, water chestnuts, black mushrooms, and topped with a crispy rice noodle wrapped in iceberg lettuce cups on the side. Eggplant in Garlic Sauce /魚 香 茄 子 – Chinese eggplant stir-fried with bamboo shoots, red bell peppers, water chestnuts and mushrooms in our chef’s special garlic sauce. Sze-Chuan String Beans /干 扁 四 季 豆 –Fresh string beans deep-fried to perfection then sautéed in brown sauce. Rice Porridge / 皮 蛋 粥 – Rice porridge seasoned with pork and thousand year old egg (preserved egg- not old). Spicy Sze-Chuan Chicken /口 水 雞 – Sliced steamed chicken, topped with a Special chef’s spicy sauce with peanut.
From our Oven and Fryer $3.75 Pot Sticker /鍋 貼 - Ground pork seasoned with ginger, mushroom, and scallion in homemade dumpling skin. Roti Canai /抓 餅 – Malaysian Style pancake served with curry sauce. Roast Pork Bun / 焗餐飽 – Honey-glazed BBQ pork stuffed into baked dinner bun. Taro Turnover / 酥炸芋角 – Mashed Taro root seasoned with sun-dried shrimp and ground pork and fried to a crisp. Crispy Shrimp Meat Balls / 炸 蝦 球 – Hand-chopped fresh shrimp with rice dough, rolled in breadcrumbs and fried to a crispy golden brown. Stuffed Shrimp Roll / 蝦 卷 – Jumbo shrimp stuffed with a seasoned blend of ground chicken, shrimp and Asian vegetables. Wrapped in a thin rice crepe and fried to a crisp. Pork Turnover / 咸 水 角 – Ground pork seasoned with black mushrooms and Asian spices wrapped in a rice dough and fried to a crisp. Egg Custard Tart / 蛋 塔 – Warm oven-baked velvety smooth and sweet egg custard in flaky pastry tart shell. Salty Shrimp / 椒 鹽 蝦 – Deep-fried fresh shrimp sautéed with salt, spice and scallion. Salty Calamari / 椒 鹽 鮮 魷 – Deep-fried Fresh calamari sautéed with salt, spice and scallion. Stuffed Zucchini /釀 青 瓜 – Zucchini stuffed with shrimp paste deep-fried to perfection and topped with black bean sauce
Dim Sum Hours:
|