The loose translation of the Chinese term dim sum is "dot the heart," an apt description of what this feast of all things savory, sweet, crispy, and chewy promises to do both figuratively and literally. On weekends the narrow spaces between the massive tables become congested with carts carrying a wide variety--nearly 50 by our count--of traditional Cantonese snacks. With offerings ranging from chicken feet to steamed pork dumplings, egg custard tarts to taro root cakes, dim sum is a crowd pleaser. The beauty is in the basics at Peking Garden. The sticky rice and meat wrapped in banana leaves is earthy and comforting. A plate of lightly dressed Chinese broccoli on the table provides a much-needed respite between delicate shark fin dumplings and sweet fried sesame balls. Dim sum is served Saturday and Sunday from 9:30 to 3:00; we recommend you arrive before 10:30 or risk experiencing the dreaded table stare-down.