is the most popular type of bun, filled with Cantonese barbeque-flavoured pork meat and
onions inside. It can be either steamed to be fluffy and white or baked with a
light sugar glaze to produce a smooth golden-brown crust.
Steamed buns with milk custard filling.
Shanghai steamed buns
(
seong hoi siu lung bau 上海小籠包):
These "little juicy dumplings" are filled with meat or seafood and are famous for their flavour and rich soup
inside. These dumplings are originally Shanghai-nese cuisine so they are notconsidered traditional Cantonese dim sum.
Egg tart (dan tat 蛋撻):
Egg tarts are composed of a flaky outer crust with a middle filled with egg custard which is then baked.
Some high class restaurants put bird's nest soup on top of the custard.
Mango pudding (mong guo bo din 芒果布甸):
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; served with a generous shower of condensed milk.
Dou fu fa (doù fǔ huā豆腐花):
A dessert - silky tofu served with a sweet ginger-flavored syrup.
Malay Steamed Sponge Cake (ma5 lai1 gou1 馬拉糕):
A very soft sponge cake with the flavor of molasses.
Mooli cakes or lo bak go
(lo bak go 蘿蔔糕,
luóbogāo 萝卜糕):
These savory cakes are made from mashed daikon radishes mixed with bits of
dried shrimp and pork that are steamed and then cut into slices and pan-fried.
Sesame seed balls
(麻糰,
麻糰 gmátuǎn)
This is especially popular at Chinese New Year. A doughy bread filled with red bean paste, rolled in sesame seeds, and deep fried.
Thousand-layer cake
(cin cang gou 千層糕,
qiāncénggāo 千层榚):
A special dim sum dessert with egg topping or chien chang go
is a piece of artistry as well. The cake is made up of many layers of sweet egg dough.
OTHER POPULAR DIM SUMS
cheong fun (cheong fan 腸粉,
chángfěn 肠粉):
A wide rice noodle that is steamed and then rolled.
Often filled with different types of meats or vegetables inside but can be served without any filling.
Fried cheong funs are fried after they are steamed and then sprinkled with sesame seeds.
Popular fillings include beef, dough fritter, shrimp, and barbequed pork. Often topped with soy sauce.
Phoenix talons Chicken feet
(fung zau 鳳爪,
fèngzhuǎ 凤爪):
This is chicken feet deep fried, boiled, marinated in a black bean sauce, and then steamed.
The texture is light and fluffy (due to the frying), while moist and
tender. Fung zau are typically dark red in color. Sometimes you can get clear, steamed chicken feet
that is served with a vinegar dipping sauce. This type is known as "White Cloud Phoenix Talons"
(白雲鳳爪; baiyunfengzhua; Cantonese: bak wun fung jau)
Steamed meat balls
(ngau4 juk6 kau4 牛肉球)
Usually simplied as 牛肉.
This is finely ground beef that is shaped into balls and then steamed. Often topped with Worcestershire sauce.
Steamed spare ribs
(paai4 gwat1 排骨):
Pork spare ribs are chopped into bite-sized pieces and then steamed with black bean sauce.
Lotus leaf rice
(lo mai gai 糯米雞,
nuòmǐjī 糯米)
Glutinous rice is wrapped in a lotusleaf into a triangular or rectangular shape. It can
contain egg yolk, dried scallop, mushroom, chestnut and meat (usually pork and chicken). Ingredients are steamed with the rice and
although the leaf is not eaten, the leaf's flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling.
A very similar variant which is lighter is known as
珍珠雞/珍珠鸡.
Congee
(juk 粥,
zhōu 粥):
Rice porridge served with different savory items.
Sou
(sou 酥,
sou 酥)
A type of flaky pastry that crumbles with flakes. Fillings such as char
siu, century egg, lotus seed paste, cream and seafood are used. Most commonly, char siu sou is served at dim sum restaurants.
Cha Siu Sou
(cha siu sou 叉燒酥,
chāshāossou 叉燒酥)
A baked flaky pastry with sesame seeds and honey on the top of the pastry. It has char siu or
barbequed pork with onions which is somehow similar with Chasiubao.
Taro root dumpling or woo kok
(wu gok 竽角,
yùjiǎo 竽角)
This is made with mashed taro, stuffed with diced, shrimp and pork. It is surrounded by a light and fluffy, crispy-brown dough.
Spring rolls (cheon gyun,
chūnjuǎn 春卷)
Spring rolls consist of various types of vegetables such as sliced carrot, cabbage, mushroom and
wood ear fungus, and sometimes meat, are rolled inside a thin flour skin and deep fried for a crispy outside.
Crispy fried squid
Similar to Fried calamari, the battered squid is deep-fried and normally served with a
sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
