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 · Pork Xiao Long Bao (6pcs) · Crab Xiao Long Bao (6pcs).
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: All-You-Can-Eat Dim Sum · All-You-Can-Eat Dim Sum — Weekdays (Mon–Thu), per person, 90-minute limit · All-You-Can-Eat Dim Sum — Weekends (Fri–Sun), per person, 90-minute limit.
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: Xiao Long Bao · Pork Xiao Long Bao (6pcs) · Crab Xiao Long Bao (6pcs).
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pot Stickers · Wagyu Beef Pot Stickers (5pcs) · Pork & Cabbage Fried Dumplings (8pcs).
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: Wonton · Chicken Wontons w/ Chili Sauce (8pcs) · Chicken Wontons w/ Sesame Sauce (8pcs).
Mala: Literally "numbing-hot": the Sichuan pairing of dried or fresh chili (la) with Sichuan peppercorn (ma), a citrusy husk that leaves a tingling buzz on the lips. Any dish or dry pot labeled mala will have both. On this menu as: Noodle w/ Spicy Sauce and Sichuan Peppercorn (Ground Pork) · Noodle w/ Spicy Sauce and Sichuan Peppercorn (Pork Chop) · Vegetarian Noodle w/ Spicy Sauce and Sichuan Peppercorn.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Egg rolltypically $6.23 across 194 menus
Hot and sour souptypically $8 across 186 menus
Sweet and sourtypically $15.95 across 172 menus
Baotypically $8.95 across 169 menus
Potstickerstypically $10 across 156 menus
Mapo tofutypically $15.95 across 154 menus

China Max Dumpling House on our other sites

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China Max Dumpling House

Menu

All-You-Can-Eat Dim Sum

Xiao Long Bao

Dim Sum

Steamed Dumplings

Pot Stickers

Wonton

Noodles

Special Dishes

Appetizers

Soups

Desserts

Soft Drinks

Beers

Wine

Soju

Sake

How these dishes compare

China Max Dumpling House on our other sites

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