Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Har Gow (Shrimp Dumplings) (8) · Leek, Pork & Shrimp Dumplings (8) (Steamed) · Pork & Shrimp Dumplings (8) (Steamed).
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Pork Xiao Long Bao · Crab & Pork Xiao Long Bao · Pan Fried Pork Bun.
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Pork Xiao Long Bao · Crab & Pork Xiao Long Bao · Chicken Xiao Long Bao (8).
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Chili Wontons (Veg & Pork) · Chili Wontons (Chicken & Corn) · Vegetable & Pork Wonton Soup.
Lo mein: Soft, thick egg noodles boiled and then tossed, not fried, with sauce, vegetables and a protein. Where chow mein is about crispness, lo mein is about slippery, sauce-coated noodles. On this menu as: Stir-fried Chicken Lo Mein · Stir-fried Lo Mein · Stir-fried Shrimp Lo Mein.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Shrimp Fried Rice · Egg Fried Rice · Stir-fried Rice Noodle.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Wonton souptypically $10 across 175 menus
Baotypically $8.95 across 169 menus
Potstickerstypically $10 across 156 menus
Char siutypically $8.63 across 144 menus
Salt-and-peppertypically $15.85 across 130 menus
Har gowtypically $8.86 across 107 menus

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88 BaoBao

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Noodles & Rice

Appetizer

Steamed Dumpling

Bun

Pan Fried

Soup

Beverage

How these dishes compare

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