Hope this helps some...
Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum include:
- Gow gee (or Jiaozi) (餃子 gau zi, 饺子)
Jiaozi is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice-flour or wheat-flour skin. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. The most common type is
haa gaau, which is a shrimp dumpling with rice-flour skin. There are also dumplings with vegetarian ingredients, such as
tofu and pickled cabbage.
Baked or steamed, these fluffy
bun are filled with different meats and vegetables. The most popular type is
cha siu baau (叉燒包, 叉焼包, chāshāobāo), a bun with 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.
- Shanghai steamed buns (上海小籠包 seong hoi siu lung bau, 上海小龙包 Shànghǎi xiǎolóngbāo)
These "little juicy dumplings" are filled with meat or seafood and are famous for their flavour and rich soup inside. Shanghai steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming.
- Taro root dumpling or woo kok (竽角 wu gok, 竽角 yùjiǎo)
This is made with mashed taro, stuffed with diced
shiitake mushrooms, shrimp and pork. It is surrounded by a light and fluffy, crispy-brown dough.
- Spring rolls (春卷 cheon gyun, 春卷 chūnjuǎn)
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.
- Lotus leaf rice (糯米雞 lo mai gai, 糯米鸡 nuòmǐjī)
Sticky rice is wrapped in a
lotus leaf into a triangular or rectangular shape. This is steamed with ingredients inside the rice ball, such as an egg yolk, chestnut, pork and chicken. The leaf itself is not eaten, though its flavour infuses the rice during steaming.
- Rice noodle rolls or cheong fun (腸粉 cheong fan, 肠粉 chángfěn)
These are steamed rice noodle rolls served with different types of meats or vegetables inside, but can be served without any filling. Fried rice noodle rolls are fried after they are steamed. Popular fillings include shrimp and barbequed pork.
- Siu Maai (燒賣 siu maai, 烧卖 shāomài)
Small steamed dumplings with pork inside a thin wheat flour wrapper.
- Chien chang go (千層糕 cin cang gou, 千层榚 qiāncénggāo)
A special dim sum dessert, the sweet "thousand-layer cake" with egg topping or
chien chang go is a piece of artistry as well. As suggested by its name, the cake is made up of many layers of sweet egg dough (though not usually a thousand).
- Sesame seed balls (麻糰 , 麻糰 mátuǎn)
Especially popular at
Chinese New Year, a doughy bread filled with red bean paste, rolled in sesame seeds, and deep fried.
- Mooli cakes or lo bak go (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo)
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.
- Phoenix Talons (鳳爪 fung zau, 凤爪 fèngzhua)
These are actually chicken feet that are marinated and then steamed in a black bean sauce. One may also sometimes get clear, steamed chicken feet that is served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪; baiyunfengzhua; Cantonese: bak wun fung jau)
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