[PAKMAN]

Dim sum restaurants have a wide variety of dishes, usually several dozen. Among the standard fare of dim sum are the following:


* Gow (餃, Dumpling; 餃子 gau zi, Gow gee; or 饺子 jiǎozi, Jiaozi): Gow is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different to jiaozi found in other parts of China. 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. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
o Shrimp Dumpling (蝦餃 har gau): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) wheat starch skin.
o Chiu-chao style dumplings (潮州粉果 chiu-chau fun guo, 潮州粉果 cháozhōufěnguǒ): A dumpling said to have originated from the Chaozhou prefecture of Guangdong province, it contains peanuts, garlic chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
o Potsticker (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; literally "pot stick") Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
o Shaomai (燒賣 siu maai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
* Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables.
o Char siu baau (叉燒包, char siu baau, 叉焼包, chāshāobāo): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
o Shanghai steamed buns (上海小籠包 seong hoi siu lung bau, 上海小笼包 Shànghǎi xiǎolóngbāo): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum.
* Rice noodle rolls or cheong fun (腸粉 cheong fun, 肠粉 chángfěn): These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.
* Phoenix talons (鳳爪 fung zao, 凤爪 fèngzhǎo): These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪; báiyúnfèngzhuǎ; Cantonese: bak wun fung jau)
* Ngau yuk kau/ Niu rou qiu (牛肉球 ngau4 juk6 kau4, usually simplied as 牛球, 牛肉丸 niúròuwán): Finely-ground beef is shaped into balls and then steamed and served on top of a thin bean-curd skin.
* Spare ribs: In the west, it is mostly known as spare ribs collectively. In the east, it is Char siu when roasted red, or (排骨 paai4 gwat1, páigǔ) when roasted black.
* Lotus leaf rice (糯米雞 lou mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. Lo mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
* Congee (粥 juk1, 粥 zhōu): Rice porridge served with different savory items.
* Sou (酥 sou, 酥 sū): A type of flaky pastry filled with char siu, century egg, lotus seed paste, cream, or seafood. Char siu sou (叉燒酥 cha siu sou, 叉燒酥 chāshāosū) is the most common version at dim sum restaurants.
* Taro dumpling (芋角 wu gok, 芋角 yùjiǎo): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
* Crispy fried squid (魷魚鬚 yau yu sou, 鱿鱼须 yóu yú xū): Similar to fried calamari, the battered squid is deep-fried and normally served with a sweet and sour dip. One may also get a variation of this dish prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
* Rolls (捲)
o Spring roll (春捲 cheun gyun, chūnjuǎn): a roll consisting 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.
o Tofu skin roll (腐皮捲 fu3pi2juan3): a roll made of Tofu skin
* Cakes (糕)
o Turnip cake (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
o Taro cake (芋頭糕 yu4tou2gao1): cakes made of taro.
o Water chestnut cake (馬蹄糕 maa tai gow): cakes made of water chestnut. It is mostly see-thru and clear.
* Chien chang go (千層糕 cin cang gou, 千层榚 qiāncénggāo): "Thousand-layer cake", a dim sum dessert made up of many layers of sweet egg dough.

[edit] Sweets

* Egg tart (蛋撻 dan tat, 蛋挞 dàntà): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with a egg custard filling, which is then baked. Some high class restaurants put bird's nest on top of the custard. In other places egg tarts can be made of a crust and a filling of egg whites and some where it is a crust with egg yolks. Some egg tarts now have flavors such as taro, coffee, and other flavors. There are also different kinds of crust. There is also a flaky crisp outer crust with layers and layers of crunchy crumbs.
* Jin deui or Matuan (煎堆 jiānduī or 麻糰 mátuǎn): Especially popular at Chinese New Year, a chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
* Dou fu fa (豆腐花, doùfǔhuā): A dessert consisting of silky tofu served with a sweet ginger-flavored syrup.
* Mango pudding (芒果布甸 mong guo bo din, 芒果布丁 mángguǒbùdĩng): A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
* Sweet cream buns (奶皇包 naai5 wong4 baau1): Steamed buns with milk custard filling.
* Malay Steamed Sponge Cake (馬拉糕 ma5 lai1 gou1): A very soft steamed sponge cake flavoured with molasses.
* Longan Tofu: almond-flavoured tofu served with longans, usually cold.

[Kitz]

damn I didn't know it has that much! so do you offer delivery?

[SES_D]

lmao

these are my favorite:

[Chromander]

Yummmmmmmmmmmmm! Don't forget the nai-cha!

[Kitz]

any recommendation of good dimsum in socal?

[finallyFI]

i cant believe this thread got responses! freakin pak dude

[shragon]

[SES_D]

Originally Posted by shragon

Attachment 130349

lol didn't you eat like 2 plates @ lunch that one time?

[shragon]

Originally Posted by SES_D

lol didn't you eat like 2 plates @ lunch that one time?

shrimp cheong fun is my favorite

[finallyFI]

i can't spell what are my favorites

[shragon]

[finallyFI]

ah i found it, me loves shaomai...yuuuum

[shragon]

[323d]

I follow by this menu everytime i go eat chinese food

[Minipuck V 2.0]

Originally Posted by Kitz

any recommendation of good dimsum in socal?

nothing in northridge ... head east towards SGV

[Chromander]

hehehe.....you all are from the west coast!!!! wtf!?!?!

I was born and raised in the East Bay....geez do I miss the weather!!!

High of 8 degrees here and low of 2 tonight....

Speaking of which......this is what I really miss the most!!!!

[Minipuck V 2.0]

u must eat chicken feet if you are a true dim sum fan

[shragon]

with chinese donut... yummmmmm

[shragon]

Originally Posted by Minipuck V 2.0

u must eat chicken feet if you are a true dim sum fan

retired.

[Chromander]

Originally Posted by Minipuck V 2.0

u must eat chicken feet if you are a true dim sum fan

awesome....LMAO....

[Minipuck V 2.0]

Originally Posted by 323d

I follow by this menu everytime i go eat chinese food

wtp!??!?!!? where is that from?

[Minipuck V 2.0]

Originally Posted by shragon

retired.

thats how you seperate the men from the boyz hahahahahahha