Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Dim Sum - Dumplings & Small Plates (served 11am-3pm) · Dim Sum - Noodle Rolls & Rice Items · Dim Sum - Fried Items.
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 · "Siu Mai" Pork & Shrimp Dumplings · "Dual Har Gow" Truffle Shrimp Dumplings.
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: "Xiao Long Bao" Soup Dumplings · "Char Siu Bao" Steamed BBQ Pork Buns · "Bolo LauSha Bao" Pineapple Buns with Molten Egg Yolk.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Dim Sum - Congee & Soups · Preserved Egg with Pork Congee.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: BBQ Pork Noodle Rolls · "Char Siu Bao" Steamed BBQ Pork Buns · "Char Siu Sou" BBQ Pork Flaky Pastry.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Beef Tripe with Tofu Puff · Bean Curd Rolls with Pork in Oyster Sauce · Egg Tofu Noodle Rolls.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Baotypically $8.95 across 169 menus
Char siutypically $8.63 across 144 menus
Har gowtypically $8.86 across 107 menus
Xiao long baotypically $11 across 106 menus
Siu maitypically $8.75 across 74 menus
Congeetypically $7.95 across 57 menus
Bubble teatypically $5.95 across 52 menus

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Hotpot One

Menu

Dim Sum - Dumplings & Small Plates (served 11am-3pm)

Dim Sum - Noodle Rolls & Rice Items

Dim Sum - Fried Items

Dim Sum - Buns

Dim Sum - Desserts & Sweets

Dim Sum - Congee & Soups

New Dim Sum Recommendations

How these dishes compare

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