Nowadays, the term “dim sum” (點心 in written Chinese, and pronounced dian xin in Mandarin) is a meal—usually taken on a weekend morning—that encompasses a vast roster of small dishes selected from carts.
“SIU MAI” 燒賣
(Mand. shao mai; Cant. siu mai)
STEAMED PORK BUNS 叉燒包
(Mand. cha shao bao; Cant. char siu bao)
RICE NOODLE ROLLS 腸粉
(Mand. changfen; Cant. cheong fun)
“HAR GOW” 蝦餃
(Mand. xia jiao; Cant. har gow)
STICKY RICE WRAPPED IN LOTUS LEAVES 糯米雞
(Mand. nuo mi ji; Cant. lo mai gai)
SHANGHAI STEAMED DUMPLING 小笼包
(Mand. Xiaolongbao)
CHICKEN FEET WITH BLACK BEAN SAUCE 豉汁鳳爪
(Mand. chizhi feng zhao; Cant. tau zi fung zao)
STEAMED SPARERIBS 豉汁排骨
(Mand. chi zhi pai gu; Cant. zi jup paai gwat)
BEEF TRIPE 牛柏葉
(Mand. Niú bǎiyè; Cant. ngau4 paak3 jip6)
BEEF STOMACH 牛肚
(Mand. Niú dǔ)
RADISH CAKES 蘿蔔糕
(Mand. luobogao; Cant. lo bak gou)
TARO-WRAPPED PORK 芋角
(Mand. yu jiao; Cant. wu gok)
SUCKLING PIG 片皮烤乳豬
(Mand. pian pi kao ru zhu; Cant. pin pei siu jyu jyut)
CUSTARD TARTS 蛋塔; 蛋撻
(Mand. dan ta; Cant. daan taat)
SWEET CUSTARD BUNS 奶皇包
(Mand. nai huang bao; Cant. lai wong bao)
Crispy Durian Cake 榴莲酥
(Mand. Liúlián sū)
Chinese doughnut 油条
(Mand. Yu Tiao; Cant. yàuhjagwái )
Explore the Unseen, Live the Unforgettable 
