As dim sum continued to develop, chefs introduced influences and traditions from other regions of China. Cantonese dim sum was originally based on local foods. Cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in Guangzhou. The practice of having tea with dim sum eventually evolved into the modern ' yum cha'. Teahouse owners gradually added various snacks called dim sum to their offerings. The second is dim sum, which translates literally to 'touch the heart', the term used to designate the small food items that accompanied the tea. This refers to the custom of serving teahouse customers two delicately made food items, savory or sweet, to complement their tea. The first is ' jat zung loeng gin' ( Chinese: 一盅兩件), which translates literally as 'one cup, two pieces'. ' Yum cha' includes two related concepts. In the tenth century, when the city of Canton ( Guangzhou) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called ' yum cha' ( brunch). Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. Dim sum ( traditional Chinese: 點心 simplified Chinese: 点心 pinyin: diǎn xīn Jyutping: dim2 sam1) is a large range of small Cantonese dishes that are traditionally enjoyed in restaurants for brunch.

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