You may also find nuts, dried shrimp or salted eggs. They are usually topped with scallion and sesame seeds.ĭish: 糯米雞 Lo Mai Gai (Mandarin: Nuò mǐ jī)Įnglish Translation: Steamed Glutinous Sticky Riceĭescription: Another one of my favorites, lo mai gai is made by wrapping sticky rice with chicken, mushroom, Chinese sausage and scallions in a lotus leaf. Though there are other fillings, these two are the most common.Įnglish Translation: Noodle Wrapped Fried Doughĭescription: A variation on cheung fan, these rice noodle rolls are instead filled with fried dough. This has been one of my favorites since I was a child!ĭish: 腸粉 Chéung Fán (Mandarin: Cháng fěn)Įnglish Translation: Steamed Rice Noodle Rollĭescription: A staple in dim sum, rice noodle rolls are a thin noodle roll filled with shrimp and beef. It is often also filled with mushroom and scallion.ĭescription: A sweet dessert and/or snack dish, dan taat is made with a flaky, pastry crust filled with egg custard. There are other variations with different buns, the second most common being a baked variety with a glazed brown bun.Įnglish Translation: Pork and Shrimp Open-faced Dumplingĭescription: Pork and shrimp dumplings are made with a yellow wrapper, topped with fish roe and a pea. They consist of har gow, char siu bao, siu mai and egg tarts.Įnglish Translation: Steamed Shrimp Dumplingsĭescription: One of the most difficult dumplings to make, har gow are shrimp dumplings wrapped with a translucent, chewy skin in a pleated shape.ĭish: 叉燒包 Char Siu Bao (Mandarin: Chā shāo bāo)ĭescription: Chinese style sweet and savory barbecue pork is stuffed into soft, white, fluffy buns. These dishes are family-style and meant to be shared with the whole table.Ī waitress with a cart at a dim sum restaurantįirst up are a group of classic Cantonese dim sum dishes referred to as 四大天王 “The Four Heavenly Kings” (Cantonese: sei daaih tīn wòhng). If it’s not too busy and they don’t have a specific dish, they will call over the waitress carrying the dish you want. You usually wait for a cart waitress to come by to order the dishes they have available. You’ll be given a punch card that the waitresses will use to mark down the dishes you ordered to be totaled at the end. Ordering is quite different from other restaurants, with waitresses that push carts filled with various dim sum dishes. My personal favorite is the chrysanthemum, but you can’t go wrong with black tea! Remember that if you pick up the teapot, you must pour tea for everyone else before yourself, especially if you are seated with elders. Common options include black, green and chrysanthemum tea, but some restaurants will also offer oolong, jasmine or pu’er. When you first come in, you’ll often be offered a tea that will be refilled throughout your meal. First, I’ll cover how you go about ordering in a dim sum restaurant, which can intimidate many people new to the experience.
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