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.^[1]
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.

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.
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.

Barbecued pork bun (叉燒包; chāshāo bāo; chāsīu bāau): Bun 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 buns (奶黃包; nǎihuáng bāo; náaih wòhng bāau): Steamed buns with milk custard 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.

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.

Steamed meatball (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.
Beef tendon (牛筋)
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)

Deep fried squid (魷魚鬚; yóuyúxū; yàuh yùh sōu): Similar to fried calamari, the battered squid is deep-fried.

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)

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.

^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. Vol. 3. ABC-CLIO. p. 89. ISBN 978-0-313-37626-9 – via Google Books.