Nowadays, the term “dim sum” (點心 in written Chinese, and pronounced diǎn xīn 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)
Baked Pork Buns 叉烧包
(Mand. chā shāo bāo; Cant. Char Siu Bao)
RICE NOODLE ROLLS 腸粉
(Mand. changfen; Cant. cheong fun)
“HAR GOW” 蝦餃
(Mand. xia jiao; Cant. har gow)
Steamed meatball 喼汁
(Mand. jiézhī; Cant. gīp jāp)
STICKY RICE WRAPPED IN LOTUS LEAVES (Big version) 糯米雞
(Mand. nuo mi ji; Cant. lo mai gai)
STICKY RICE WRAPPED IN LOTUS LEAVES (smaller version) 珍珠雞
(Cant. jān jyū gāi)
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)
Steamed Tofu skin roll 鮮竹捲
(Cant. sin zuk gyun)
Fried Tofu skin roll 腐皮捲
(Cant. fu pei gyun)
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)
Chinese roast pork belly 燒肉
(Mand. shāo ròu; Cant. sīu yuhk)
Cantonese Roasted Pork Meat叉燒
(Cant. chāsīu)
CUSTARD TARTS 蛋塔; 蛋撻
(Mand. dan ta; Cant. daan taat)
Pineapple bun菠蘿包
(Cant. bo lo baau)
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 )
Steamed Sausage Rolls
(Cant. Lahp Cheung Goon)
Chinese Donut Rice Noodle Rolls 炸兩
(Mand. Zhaliang; Cant. jaléung)
Sweet Tofu Pudding 豆腐花
(Mand. dòufuhuā; Cant. Dow Fu Fah)
See Also :