Guide To Dim Sum

Nowadays, the term “dim sum” (點心 in written Chinese, and pronounced dian xin in Mandarin) is a meal—usually taken on a weekend morning—that encompasses a vast roster of small dishes selected from carts.

“SIU MAI” 燒賣  

(Mand. shao mai; Cant. siu mai)  

STEAMED PORK BUNS 叉燒包 

(Mand. cha shao bao; Cant. char siu bao)

RICE NOODLE ROLLS 腸粉

(Mand. changfen; Cant. cheong fun) 

“HAR GOW” 蝦餃

(Mand. xia jiao; Cant. har gow)

STICKY RICE WRAPPED IN LOTUS LEAVES 糯米雞 

(Mand. nuo mi ji; Cant. lo mai gai) 

SHANGHAI STEAMED DUMPLING 小笼包

(Mand. Xiaolongbao)

CHICKEN FEET WITH BLACK BEAN SAUCE 豉汁鳳爪

(Mand. chizhi feng zhao; Cant. tau zi fung zao) 

STEAMED SPARERIBS 豉汁排骨

(Mand. chi zhi pai gu; Cant. zi jup paai gwat) 

BEEF TRIPE  牛柏葉

(Mand. Niú bǎiyè; Cant. ngau4 paak3 jip6)

 

BEEF STOMACH 牛肚  

(Mand. Niú dǔ)

RADISH CAKES 蘿蔔糕

(Mand. luobogao; Cant. lo bak gou) 

TARO-WRAPPED PORK 芋角

(Mand. yu jiao; Cant. wu gok) 

SUCKLING PIG 片皮烤乳豬

(Mand. pian pi kao ru zhu; Cant. pin pei siu jyu jyut) 

CUSTARD TARTS 蛋塔; 蛋撻

(Mand. dan ta; Cant. daan taat) 

SWEET CUSTARD BUNS 奶皇包 

(Mand. nai huang bao; Cant. lai wong bao) 

Crispy Durian Cake 榴莲酥
(Mand. Liúlián sū)

Chinese doughnut 油条
(Mand. Yu Tiao; Cant. yàuhjagwái )