Chairman Mao's Little Red Cookbook

Dim Sum, also known as "yum cha," (or if you ask me, yum yum) translates beautifully as "to touch the heart." These Chinese small bites traditionally were ingested with cups of hot tea at roadside tea houses in and around Guangzhou, the Canton region. And today you can find dim sum eateries in most Chinatowns around the U.S.

Many Chinese takeouts feature a selection of dim sum items on the menu as well. I have fond memories of shooting a Dim Sum segment for a television show I hosted called Food Crazy in San Francisco's famous Chinatown.

This wonderful neighborhood is definitely worth visiting if you ever find yourself in the foggy city!

Here's how to dish up a yummy Dim Sum style buffet that will inspire appetites of all ages.Cold Peanut Noodles with Chicken

Martin Yan appeared as a guest on my TV series, Food Crazy...and his book Martin Yan's Chinatown Cooking presents many wonderful recipes including this one for Cold Peanut Noodles with Chicken.

Minced Chicken in Lettuce Cups

A beautiful platter of these self-serve minced chicken in lettuce cups will serve as steal-the-show star of your Dim Sum buffet!

These cuddly Cantonese treats were always popular at my catered galas! You can easily make these vegetarian or vegan with the omission of the minced chicken. Firm tofu, cut into very small cubes, holds up well. Experiment with cashews or peanuts in your meat-free lettuce cups!

The recipe calls for Boston lettuce (same as Bibb). You can also use endive or romaine spears. Those watching their 'carbs' will surely appreciate the lettuce wraps. South Beach by way of Shanghai!

Crabmeat Rangoon

Tasty Turnip Cakes

Best Ever Chinese Chicken Salad

• I like to add avocado as a topper to this wonderful recipe. A few slices of this succulent food as a garnish makes for a great visual. Haas avocados work well, and lately I've been picking up different varieties of avocados at my local farmers market. My new favorite is the Fuerte!
• When I was catering, we used to make up large batches of Chinese chicken salad and served it in individual Chinese "take out" containers. This creative presentation always proved to be a big hit with the guests.
• Go easy on the dressing since the flavors are bold-a little goes a long way. Fill the containers only 1/2 or 1/4 of the way, unless you plan on serving the salad as the main course
• Provide a set of wooden chopsticks in each container. These take out boxes work great for picnics too!

Chef Ming's Mushroom and Leek Spring Rolls

Although I haven't worked with Chef Ming, I did want to include one of his unbeatable recipes. His mushroom and leek spring rolls are elegant and delicious.

Caterer's Tip

• Clean and wash your veggies the day before your party and store them in a zip bag in the fridge. This makes preparing the salad and other buffet items the day of the party quite easy. I use the jumbo zip bags and place a dry paper towel inside to catch any moisture from the greens/veggies.
  
• Using a salad spinner before putting the vegetables inside the bag will ensure that your greens are nice and dry and will stay crisp for the next day.

A Host's Magic

• Pick up a few of your favorite Chinese dishes from your local take out, re-plate them on your own platters and garnish with some fresh herb. Your guests will think you a master of Chinese cuisine. And don't worry, your secret is safe with me.
• A sprig of garden fresh mint, some crushed roasted peanuts, organic edible rose petals, rosemary stems, fresh thyme and cleaned lemon leaves are just a few ideas to help "perk up your platters!"