# Let's talk Dim Sum. **URL:** \ **Category:** Cafe Society\ **Created:** [May 20, 2016, 2:16pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225 "2016-05-20T14:16:18Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [May 24, 2016, 8:29am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/81 "2016-05-24T08:29:52Z")
> [@Moriarty](#): > > And Dim Sum is where I was introduced to Sriracha sauce (what my Dad called “Rooster Sauce”, because of the bottle), which is the perfect condiment to compliment the savory dishes. Although that’s a Thai sauce. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [May 24, 2016, 1:13pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/82 "2016-05-24T13:13:52Z")
> [@Siam\_Sam](#): > > Although that’s a Thai sauce. It’s really more of an American sauce at this point. While it shares a name with Thai Sriracha sauce, it’s taste & texture is significantly different and was created by a Vietnamese immigrant in California. It’s as American as General Tso’s Chicken, hard shell tacos & sunday gravy. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [May 24, 2016, 2:38pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/83 "2016-05-24T14:38:33Z")
Huh. I knew it was there but didn’t know it had caught on that well. I would have thought the name was copyrighted, as that is the actual name of the product here. (I’m not sure I’ve ever heard of General Tso’s Chicken.) ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [May 24, 2016, 2:43pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/84 "2016-05-24T14:43:26Z")
> [@Siam\_Sam](#): > > (I’m not sure I’ve ever heard of General Tso’s Chicken.) There’s a whole movie about it: [The Search for General Tso](http://www.thesearchforgeneraltso.com/). I watched it on Netflix, it’s probably still on there. Lightweight, entertaining documentary. ---
**Author:** ![Moriarty](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/moriarty/32/49_2.png) [@Moriarty](https://boards.straightdope.com/u/Moriarty)\ **Post date:** [May 24, 2016, 2:48pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/85 "2016-05-24T14:48:21Z")
> [@Siam\_Sam](#): > > Huh. I knew it was there but didn’t know it had caught on that well. I would have thought the name was copyrighted, as that is the actual name of the product here. > > (I’m not sure I’ve ever heard of General Tso’s Chicken.) I was thinking of [this](https://www.bing.com/images/search?q=sriracha+sauce&view=detailv2&&id=0&selectedIndex=0&thid=A0e7b10a3ed6c92cad4984f43a8291613&stid=9cd8ac02-550f-4375-4b60-dc3f4257786c&cbn=EntityAnswer&ajaxhist=0) stuff. I also found it in Hong Kong (or, something equivalent in taste), but it might have been in a little pot on the table, not in a labeled bottle. It’s been about 25 years, and I don’t explicitly remember. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [May 24, 2016, 2:57pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/86 "2016-05-24T14:57:38Z")
[The Thai sauce.](https://en.wikipedia.org/wiki/Sriracha_sauce#/media/File:Siracha_sauce.jpg) [But I see now that the name was not copyrighted and is considered a generic term.](https://en.wikipedia.org/wiki/Sriracha_sauce) ---
**Author:** ![bordelond](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bordelond/32/150_2.png) [@bordelond](https://boards.straightdope.com/u/bordelond)\ **Post date:** [May 24, 2016, 3:00pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/87 "2016-05-24T15:00:19Z")
> [@Siam\_Sam](#): > > Huh. I knew it was there but didn’t know it had caught on that well. Sriracha has been in American Asian restaurants at least since the mid-1990s (but surely much longer). But it’s really taken off and become something of an American culinary fad over about the last 5 years (maybe a little sooner on the coasts 😃 ). Lots of basic foodstuffs are now available in American groceries in “Sriracha flavor” – e.g. sriracha mayonnaise is no longer a specialty item. You can go into gas stations and get Sriracha-flavored potato chips (even basic brands like Lay’s). Fast food places have sriracha-flavored sauces now. And so on. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [May 24, 2016, 3:07pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/88 "2016-05-24T15:07:19Z")
The wife will be pleased to learn this, as we’re moving back to Hawaii in a few months. ---
**Author:** ![Chicken\_Fingers](https://avatars.discourse-cdn.com/v4/letter/c/51bf81/32.png) [@Chicken\_Fingers](https://boards.straightdope.com/u/Chicken_Fingers)\ **Post date:** [May 24, 2016, 3:50pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/89 "2016-05-24T15:50:44Z")
> [@Shalmanese](#): > > It’s really more of an American sauce at this point. While it shares a name with Thai Sriracha sauce, it’s taste & texture is significantly different and was created by a Vietnamese immigrant in California. It’s as American as General Tso’s Chicken, hard shell tacos & sunday gravy. My Vietnamese partner disagrees that it’s American, because they all grew up enjoying this style sauce in Vietnam, and his countryman has gifted us with his delicious recipe here. I love it, and I don’t normally like hot sauces. My favorite dim sum dish is the puffy fried taro ball. Crunchy, greasy, unhealthy joy. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [May 24, 2016, 7:52pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/90 "2016-05-24T19:52:21Z")
> [@Siam\_Sam](#): > > [The Thai sauce.](https://en.wikipedia.org/wiki/Sriracha_sauce#/media/File:Siracha_sauce.jpg) > > [But I see now that the name was not copyrighted and is considered a generic term.](https://en.wikipedia.org/wiki/Sriracha_sauce) Copyright law does not protect names, single words, short phrases, titles, or slogans. Furthermore, copyright protection doesn’t attach through an act of “copyrighting”—a creative and original work of expression is protected under copyright law as soon as it is fixed in a perceivable medium. You might be thinking of trademark law, which grants exclusive rights to the use of brand names, or, more precisely, distinctive indicators of origin of the source of goods or services. Similarly, trademark protection does not attach through an act of “trademarking.” Rather, trademark rights are created through use in commerce as a trademark. A non-distinctive term (such as a generic or descriptive term) cannot be a trademark and no act of “trademarking” can make it so. ---
**Author:** ![Lightray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lightray/32/391_2.png) [@Lightray](https://boards.straightdope.com/u/Lightray)\ **Post date:** [May 24, 2016, 8:25pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/91 "2016-05-24T20:25:37Z")
> [@John\_Mace](#): > > The one downside, as noted, is that it’s not designed to dine solo. You could do it, but you wouldn’t be able to try very many things unless you took a bunch of doggie bags home (or just threw most of it away). Each plate is typically designed for 3-4 people to share. But you can make do with just two diners. I’ve done that many times. I was once in San Francisco on business, alone, and had a day to wander around Chinatown and stuff. I stopped in a place that looked promising for lunch, thinking I’d order off the menu, but the servers insisted I try the dim sum, that it was no problem for them to scale down for one. So, I’d choose random stuff, they’d transfer one dumpling or whatever to a tiny plate, and mark my card for that. I suppose the remainder got served in cut-down portions, too; it seemed like they were easy with the whole thing of serving for one. My guess would be that it was because it was a place more likely to get walk in single customers, so they were used to it. But might not hurt to call and ask if you’re on your own and want some dim sum. It was a lovely meal, and still quite cheap. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [May 24, 2016, 9:31pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/92 "2016-05-24T21:31:43Z")
> [@Jeff\_Lichtman](#): > > By “table condiment,” do you mean soy sauce? I don’t think I’ve ever seen MSG as a table condiment by itself. Accent, if that’s still on the market – I remember the “ABC – Accent Before Cooking” TV ads from long ago – is simply MSG. ---
**Author:** ![SpoilerVirgin](https://avatars.discourse-cdn.com/v4/letter/s/4491bb/32.png) [@SpoilerVirgin](https://boards.straightdope.com/u/SpoilerVirgin)\ **Post date:** [May 24, 2016, 10:10pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/93 "2016-05-24T22:10:26Z")
> [@Moriarty](#): > > ETA: [Super Star Asian Cuisine](http://superstardenver.com/)…open 7 days a week…broken English on the website…they have carts…perfect!!! They used the freshness ingredient! Seriously, those pictures look good. I hope you are able to try it, and it lives up to your expectations. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [May 24, 2016, 10:52pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/94 "2016-05-24T22:52:13Z")
> [@BrainGlutton](#): > > Accent, if that’s still on the market – I remember the “ABC – Accent Before Cooking” TV ads from long ago – is simply MSG. Yes, before cooking. That’s not the same as a table condiment. If you look at the recipes on the [Accent web site](http://www.accentflavor.com/recipes/) you’ll see that none of them suggests using it as a condiment. **even sven** says it’s used that way in Sichuan, but I don’t remember ever seeing it as a table condiment in the U.S. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [May 24, 2016, 11:58pm UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/95 "2016-05-24T23:58:10Z")
> [@gazpacho](#): > > Sadly the dim sum place I got to stopped having the carts go around and now you get a menu and mark down what you want and they bring it to you. The food seems to be pretty much the same but a lot of the fun of going to dim sum is seeing all the different stuff in person. I was talking about dim sum with a coworker who grew up in Hong Kong. He visits family in Hong Kong about once a year and he reports that the dim sum places in Hong Kong mostly eliminated the carts and you order from the menu now. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [May 25, 2016, 12:06am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/96 "2016-05-25T00:06:26Z")
> [@Jeff\_Lichtman](#): > > Yes, before cooking. That’s not the same as a table condiment. If you look at the recipes on the [Accent web site](http://www.accentflavor.com/recipes/) you’ll see that none of them suggests using it as a condiment. **even sven** says it’s used that way in Sichuan, but I don’t remember ever seeing it as a table condiment in the U.S. Here is an article on one restaurant in San Francisco (celebrity chef David Chang’s well-regarded Mission Chinese) that put MSG on the table. [Http://www.foxnews.com/leisure/2014/10/06/msg-may-not-be-so-bad-for-restaurants-now-putting-it-on-diner-tables](Http://www.foxnews.com/leisure/2014/10/06/msg-may-not-be-so-bad-for-restaurants-now-putting-it-on-diner-tables) In the States I see it regularly in Sichuan Hot Pot restaurants, and occasionally in other Chinese restaurants. In other cuisines you may see it at the table in the form of a bottle of Maggi Sauce. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [May 25, 2016, 12:13am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/97 "2016-05-25T00:13:06Z")
> [@even\_sven](#): > > Here is an article on one restaurant in San Francisco (celebrity chef David Chang’s well-regarded Mission Chinese) that put MSG on the table. > > [Http://www.foxnews.com/leisure/2014/10/06/msg-may-not-be-so-bad-for-restaurants-now-putting-it-on-diner-tables](Http://www.foxnews.com/leisure/2014/10/06/msg-may-not-be-so-bad-for-restaurants-now-putting-it-on-diner-tables) > > In the States I see it regularly in Sichuan Hot Pot restaurants, and occasionally in other Chinese restaurants. In other cuisines you may see it at the table in the form of a bottle of Maggi Sauce. David Chang runs Momofuku, Anthony Myint runs Mission Chinese. I think those MSG shakers are upon request only or something, I certainly don’t remember seeing them tableside last time I ate there. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [May 25, 2016, 1:40am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/98 "2016-05-25T01:40:04Z")
> [@Shalmanese](#): > > David Chang runs Momofuku, Anthony Myint runs Mission Chinese. I think those MSG shakers are upon request only or something, I certainly don’t remember seeing them tableside last time I ate there. Thank you for the correction. That’s what I get for skimming. ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [May 25, 2016, 1:47am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/99 "2016-05-25T01:47:54Z")
> [@Siam\_Sam](#): > > [The Thai sauce.](https://en.wikipedia.org/wiki/Sriracha_sauce#/media/File:Siracha_sauce.jpg) > > [But I see now that the name was not copyrighted and is considered a generic term.](https://en.wikipedia.org/wiki/Sriracha_sauce) > [@Acsenray](#): > > Copyright law does not protect names, single words, short phrases, titles, or slogans. > > Furthermore, copyright protection doesn’t attach through an act of “copyrighting”—a creative and original work of expression is protected under copyright law as soon as it is fixed in a perceivable medium. > > You might be thinking of trademark law, which grants exclusive rights to the use of brand names, or, more precisely, distinctive indicators of origin of the source of goods or services. > > Similarly, trademark protection does not attach through an act of “trademarking.” Rather, trademark rights are created through use in commerce as a trademark. > > A non-distinctive term (such as a generic or descriptive term) cannot be a trademark and no act of “trademarking” can make it so. Yes, I guess I was thinking of trademarking. But it doesn’t matter, since it turns out “sriracha” was not trademarked. ---
**Author:** ![asahi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asahi/32/8693_2.png) [@asahi](https://boards.straightdope.com/u/asahi)\ **Post date:** [May 25, 2016, 1:57am UTC](https://boards.straightdope.com/t/lets-talk-dim-sum/755225/100 "2016-05-25T01:57:37Z")
> [@Soul\_Brother\_Number\_Two](#): > > I really like the chicken feet. They are sticky braise-y good, intensely chicken-y. Almost no meat on them, you just nibble on they tiny bones and spit em out. Give them a try! It’s called ‘ji zhua’ (not sure about the tones). My wifey (Cantonese) introduced it to me a few years ago and I’ve come to kinda, sorta appreciate it, despite the bony texture. OP, scout out some common dim sum items online. There are probably some translations available. Maybe even a site like YellowBridge might have some items for ya. [Previous page](https://boards.straightdope.com/t/lets-talk-dim-sum/755225.md?page=4) [Next page](https://boards.straightdope.com/t/lets-talk-dim-sum/755225.md?page=6)