Dumplings | Rolls | Buns | Cakes | Desserts |
Dim Sum Varieties |
Dim Sum Dumplings
Chive Dumpling | Steamed dumpling with Chinese chives. |
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Dumpling Soup | Soup with one or two big dumplings. |
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Guotie | Pan-fried dumpling, usually with meat and cabbage filling. |
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Haam Seui Gok | Deep fried dumpling with pork and chopped vegetables. The wrapping is sweet and sticky, while the filling is slightly salty and savoury. |
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Shaomai | Steamed dumplings with pork and prawns. Usually topped off with crab roe and mushroom. |
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Shrimp Dumpling | Steamed dumpling with shrimp filling. |
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Taro Dumpling | Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp and pork. |
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Teochew Dumpling | Steamed dumpling with peanuts, garlic, Chinese chives, pork, dried shrimp, and Chinese mushrooms. |
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XiaoLong Bao | Dumplings are filled with meat or seafood with a rich broth inside. |
Dim Sum Rolls
Four-Treasure Chicken Roll | A roll made of Tofu skin filled with chicken, Jinhua ham, fish maw and Chinese mushroom. |
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Fresh Bamboo Roll | A roll made of Tofu skin filled with minced pork and bamboo shoot. Typically served in an oyster sauce broth. |
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Rice Noodle Roll | 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. |
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Spring Roll | A deep fried roll consisting of various sliced vegetables (such as carrot, cabbage, mushroom and wood ear fungus) and sometimes meat. |
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Tofu Skin Roll | A roll made of Tofu skin filled with various meat and sliced vegetables. |
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Zhaliang | Steamed rice noodles, rolled around Youjagwai. Typically doused in soy sauce, hoisin sauce or sesame paste and sprinkled with sesame seeds. |
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Dim Sum Buns
Barbecued Pork Bun | 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 Chāshāo Cān Bāo or Chāsīu Chāan Bāau). |
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Lotus Paste Bun | Steamed buns with lotus seed paste filling. |
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Pineapple Bun | A bread roll with a topping textured like pineapple skin, usually sweet. Does not contain pineapple. |
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Sweet Cream Bun | Steamed buns with milk custard filling. |
Dim Sum Cakes
Taro Cake | Puddings made of taro. |
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Turnip Cake | 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. |
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Water Chestnut Cake | Puddings made of crispy water chestnut. Some restaurants also serve a variation made with bamboo juice. |
Dim Sum Meat Cakes
Beef Entrails | Pieces of beef entrails such as tripe, pancreas, intestine, spleen, and lung; served in a bowl of master stock |
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Beef Tendon | ||
Chicken Wing | Served in two varieties deep fried or marinated in soy sauce and spices. |
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Omasum Beef Tripe | ||
Phoenix Claws | Deep fried, boiled and then steamed chicken feet with douchi. A plain steamed version is known as "White Cloud Phoenix Claws". |
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Pork Blood | Stir-fried pork blood with Douchi and scallion |
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Pork Rinds and Radish | Boiled and steamed pork rind and radish |
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Reticulum Beef Tripe | ||
Siu Mei | Hong Kong-style barbecue meat roasted in an oven. Popular varieties include Char Siu, Siu Ngo, Siu Aap, White Cut Chicken, Soy Sauce Chicken, and Siu Yuk. |
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Spare Ribs | Steamed pork spare ribs with douchi and sometimes garlic and chili. |
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Steamed Meatball | Steamed meatballs served on top of a thin Tofu skin. |
Dim Sum Rice Cakes
Chinese Sticky Rice | 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. |
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Congee | Rice porridge such as the "Preserved Egg and Pork Porridge". |
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Lotus Leaf Rice | Glutinous rice wrapped in a lotus leaf. Typically contains egg yolk, dried scallops, mushroom, and meat (usually pork and chicken). A lighter variant is known as "pearl chicken" |
Dim Sum Seafood Cakes
Curry Squid | Squid served in a curry broth. |
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Deep Fried Squid | Similar to fried Calamari, the battered squid is deep-fried. |
Dim Sum Vegetarian Cakes
Fried Tofu | Deep fried Tofu with salt and pepper |
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Steamed Vegetables | Popular varieties include lettuce, choy sum, gai lan or water spinach. Served with oyster sauce. |
Dim Sum Desserts
Coconut Pudding | Light and spongy but creamy puddings made with coconut milk, with a thin clear jelly layer made with coconut water on top. |
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Egg Tart | Baked tart with egg custard filling. |
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Malay Sponge Cake | Steamed sponge cake flavoured with molasses. |
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Mango Pudding | A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk. |
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Ox-Tongue Pastry | A fried dough that is elliptical in shape and resembles an ox tongue. Similar to Youjagwai, but sugar is added to the flour. |
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Sesame Ball | Deep fried chewy dough with red bean paste filling, coated in sesame seeds. |
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Thousand-Layer Cake | A dessert made up of many layers of sweet egg dough. |
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Tofu Pudding | Soft Tofu served with a sweet ginger or jasmine flavored syrup. |
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Tong Sui | Popular varieties include black sesame soup, red bean soup, mung bean soup, sai mai lo, guilinggao, peanut paste soup, and walnut soup. |
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White Sugar Sponge Cake | Steamed sponge cake made with white sugar. |