List of dim sum dishes

Dim sum brunch restaurants have a wide variety of dishes. Among the standard fare of dim sum are the following:

Dumpling (simplified Chinese: 饺子; traditional Chinese: 餃; pinyin: jiǎo zi; Cantonese Yale: gáau)

• Shrimp dumpling (蝦餃; xiā jiǎo; hā gáau): Steamed dumpling with shrimp filling.
• Teochew dumpling (潮州粉粿; cháozhōu fěnguǒ; Chìu jāu fán gwó): Steamed dumpling with peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms.
• Xiao long bao (小笼包; 小籠包; xiǎolóngbāo; síu lùhng bāau): Dumplings are filled with meat or seafood with a rich broth inside.
• Guotie (鍋貼; guōtiē; wōtip): Pan-fried dumpling, usually with meat and cabbage filling.
• Shaomai (烧卖; 燒賣; shāomài; sīu máai): Steamed dumplings with pork and prawns. Usually topped off with crab roe and mushroom.
• Taro dumpling (芋角; yù jiǎo; wuh gok): Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp and pork.
• Haam Seui Gok (鹹水角; xiánshuǐ jiǎo; hàahm séui gok): Deep fried dumpling with pork and chopped vegetables. The wrapping is sweet and sticky, while the filling is slightly salty and savoury.
• Dumpling soup (灌湯餃; guàntāng jiǎo; guntōng gáau): Soup with one or two big dumplings.

Roll (Chinese: 捲; pinyin: juǎn; Cantonese Yale: gyún)

• Spring roll (春卷; 春捲; chūnjuǎn; chēun gyún): A deep fried roll consisting of various sliced vegetables (such as carrot, cabbage, mushroom and wood ear fungus) and sometimes meat.
• Tofu skin roll (腐皮捲; fǔpíjuǎn; fuh pèih gyún): A roll made of tofu skin filled with various meat and sliced vegetables.
• Fresh bamboo roll (鮮竹卷): A roll made of tofu skin filled with minced pork and bamboo shoot. Typically served in an oyster sauce broth.
• Four-treasure chicken roll (四寶雞扎): A roll made of tofu skin filled with chicken, Jinhua ham, fish maw (花膠) and Chinese mushroom.
• Rice noodle roll (腸粉; chángfěn; chéungfán): Steamed rice noodles, rolled and filled with meats or vegetables inside but can be served plain. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often served with a sweetened soy sauce.
• Zhaliang (炸兩; jaléung): Steamed rice noodles, rolled around youjagwai (油炸鬼). Typically doused in soy sauce, hoisin sauce or sesame paste and sprinkled with sesame seeds.

Bun (Chinese: 包子; pinyin: bāo zi; Cantonese Yale: bāau)

• Barbecued pork bun (叉燒包; chāshāo bāo; chāsīu bāau): Buns with barbecued pork filling. They can either be steamed to be white and fluffy or glazed and baked to golden. The baked variant are called (叉燒餐包; chāshāo cān bāo; chāsīu chāan bāau).
• Sweet cream bun (奶黃包; nǎihuáng bāo; náaih wòhng bāau): Steamed buns with milk custard filling.
• Lotus paste bun (蓮蓉包): Steamed buns with lotus seed paste filling.
• Pineapple bun (菠蘿包; bōluó bāo; bōlòh bāau): a bread roll with a topping textured like pineapple skin, usually sweet. Does not contain pineapple.

Cake (Chinese: 糕; pinyin: gāo; Cantonese Yale: gōu)

• Turnip cake (蘿蔔糕; luóbo gāo; lòh baahk gōu): puddings made from shredded white radish, mixed with bits of dried shrimp, Chinese sausage and mushroom. They are steamed, then cut into slices and pan-fried.
• Taro cake (芋頭糕; yùtou gāo; wuh táu gōu): puddings made of taro.
• Water chestnut cake (馬蹄糕; mǎtí gāo; máh tàih gōu): puddings made of crispy water chestnut. Some restaurants also serve a variation made with bamboo juice.

Meat

• Steamed meatball (山竹牛肉丸; niúròu wán; ngàuh yuhk yún): Steamed meatballs served on top of a thin tofu skin.
• Phoenix claws (鳳爪; fèngzhuǎ; fuhng jáau): Deep fried, boiled and then steamed chicken feet with douchi. A plain steamed version is known as "White Cloud Phoenix Claws" (白雲鳳爪; báiyún fèngzhuǎ; baahk wàhn fuhng jáau).
• Spare ribs (排骨; páigǔ; pàaih gwāt): Steamed pork spare ribs with douchi and sometimes garlic and chili.
• Pork rinds and radish (豬皮蘿蔔)： Boiled and steamed pork rind and radish
• Pork blood (豬紅)： Stir-fried pork blood with douchi and scallion
• Beef tendon (牛筋)
• Reticulum beef tripe (金錢肚)
• Omasum beef tripe (牛百頁; 牛柏葉)
• Beef entrails (牛什; 牛雜): Pieces of beef entrails such as tripe, pancreas, intestine, spleen, and lung; served in a bowl of master stock
• Siu mei (烧味; 燒味; shāowèi; sīuméi): Hong Kong-style barbecue meat roasted in an oven. Popular varieties include char siu (Chinese: 叉燒), siu ngo (Chinese: 燒鵝), siu aap (Chinese: 燒鴨), white cut chicken (Chinese: 白切雞), soy sauce chicken (Chinese: 豉油雞), and siu yuk (Chinese: 燒肉).
• Chicken wing (Chinese: 雞翼): Served in two varieties: deep fried (Chinese: 炸雞翼) or marinated in soy sauce and spices (Chinese: 瑞士雞翼)

Seafood

• Deep fried squid (炸魷魚鬚; yóuyúxū; yàuh yùh sōu): Similar to fried calamari, the battered squid is deep-fried.
• Curry squid (咖哩魷魚): Squid served in a curry broth.

Vegetable/Vegetarian

• Steamed vegetables (油菜): Popular varieties include lettuce (生菜), choy sum (菜心) or water spinach (蕹菜). Served with oyster sauce.
• Fried tofu (炸豆腐): Deep fried tofu with salt and pepper

Rice

• Lotus leaf rice (糯米雞; nuòmǐ jī; noh máih gāi): Glutinous rice wrapped in a lotus leaf. Typically contains egg yolk, dried scallop, mushroom, and meat (usually pork and chicken). A lighter variant is known as "pearl chicken" (珍珠雞; zhēnzhū jī; jānjyū gāi).
• Chinese sticky rice (糯米飯; nuòmǐ fàn; noh máih faahn): Stir fried (or steamed) glutinous rice with savoury Chinese sausage, soy sauce steeped mushrooms, sweet spring onions, and sometimes chicken marinated with a mixture of spices including five-spice powder.
• Congee (粥; zhōu; jūk): Rice porridge such as the "Preserved Egg and Pork Porridge" (皮蛋瘦肉粥; pídàn shòuròu zhōu; pèihdáan sauyuhk jūk)

Dessert

• Egg tart (Chinese: 蛋撻; pinyin: dàntǎ; Cantonese Yale: daahn tāat): Baked tart with egg custard filling.
• Tofu pudding (豆腐花; dòufuhuā; dauh fuh fā): Soft tofu served with a sweet ginger or jasmine flavored syrup.
• Sesame ball (煎堆; jiānduī; jīn dēui): Deep fried chewy dough with red bean paste filling, coated in sesame seeds.
• Thousand-layer cake (千層糕; qiāncéng gāo; chīnchàhng gōu): A dessert made up of many layers of sweet egg dough.
• Malay sponge cake (馬拉糕; mǎlā gāo; máhlāai gōu): Steamed sponge cake flavoured with molasses.
• White sugar sponge cake:(白糖糕; báitáng gāo; baahk tòng gōu): Steamed sponge cake made with white sugar.
• Coconut pudding (椰汁糕; yēzhī gāo; yèh jāp gōu): Light and spongy but creamy puddings made with coconut milk, with a thin clear jelly layer made with coconut water on top.
• Mango pudding (芒果布甸; mángguǒ bùdiàn; mōnggwó boudīn): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
• Tong sui (糖水): Popular varieties include black sesame soup (芝麻糊), red bean soup (红豆汤; 紅豆沙), mung bean soup (绿豆汤; 綠豆沙), sai mai lo (西米露), guilinggao (龟苓膏; 龜苓膏), peanut paste soup (花生糊), and walnut soup (核桃糊).

Others

• Stuffed three treasures (煎釀三寶).: Minced fish stuffed in green bell pepper, eggplant and bitter melon and then pan-fried. Served in an oyster sauce broth.