Editing Dim sum (section)

== Cuisine ==
There are at least two thousand types of dim sum in total across China,<ref name=":7" /><ref name=":28" /> and over one thousand available in Guangdong alone.<ref name=":4" /><ref name=":1">{{Cite book|last=Simoons, Frederick J.|title=Food in China: A Cultural and Historical Inquiry |date=1991|publisher=[[CRC Press]]|isbn=0-8493-8804-X|location=Boca Raton |oclc=20392910}}</ref><ref name=":26">{{Cite book|url=https://www.worldcat.org/oclc/273865320|title=Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia |date=2008|publisher=[[Greenwood Press]]|others=Adamson, Melitta Weiss., Segan, Francine.|isbn=978-0-313-08689-2|location=Westport, Conn.|oclc=273865320|access-date=3 September 2020|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130723/https://www.worldcat.org/title/entertaining-from-ancient-rome-to-the-super-bowl-an-encyclopedia/oclc/273865320|url-status=live}}</ref> Dim sum are usually eaten as breakfast or [[brunch]].<ref name="Time guide">{{Cite magazine|title=How to Order Dim Sum, According to the Head Chef of the First Chinese Restaurant in North America to Receive a Michelin Star|url=https://time.com/5750814/dim-sum-ordering-guide/|access-date=3 July 2020|magazine=[[Time (magazine)|Time]]|archive-date=2 July 2020|archive-url=https://web.archive.org/web/20200702222220/https://time.com/5750814/dim-sum-ordering-guide/|url-status=live}}</ref><ref name="NYT">{{Cite news|title=Dim Sum |newspaper=[[The New York Times]] |url=https://archive.nytimes.com/www.nytimes.com/fodors/top/features/travel/destinations/asia/china/hongkong/fdrs_feat_74_5.html |access-date=3 July 2020 |archive-date=5 July 2020|archive-url=https://web.archive.org/web/20200705025109/https://archive.nytimes.com/www.nytimes.com/fodors/top/features/travel/destinations/asia/china/hongkong/fdrs_feat_74_5.html |url-status=live}}</ref> Cantonese dim sum has a very broad range of flavors, textures, cooking styles, and ingredients,<ref name=":4" /> and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.<ref name=":4" />

The subtropical climate of the southeast quadrant of Guangdong partly influences dim sum's portion size.<ref name=":4" /> It can cause a decrease in appetite,<ref>{{Cite web|title=How the hot weather impacts your appetite|url=https://www.krem.com/article/news/health/how-the-hot-weather-impacts-your-appetite/293-579151592|access-date=14 August 2020|website=krem.com |date=31 July 2018 |language=en-US |archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130724/https://www.krem.com/article/news/health/how-the-hot-weather-impacts-your-appetite/293-579151592|url-status=live}}</ref> so that people prefer eating scaled-down meals throughout the day rather than the customary three large meals.<ref name=":4" /> Teahouses in Guangzhou served "three teas and two meals," which included lunch and dinner, and breakfast, afternoon and evening teas with dim sum.<ref name=":4" />

Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried.<ref name="Asia Society">{{Cite web|title=What Is Dim Sum? The Beginner's Guide to South China's Traditional Brunch Meal|url=https://asiasociety.org/reference/what-dim-sum-beginners-guide-south-chinas-traditional-brunch-meal|access-date=3 July 2020|website=[[Asia Society]]|language=en |archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703054952/https://asiasociety.org/reference/what-dim-sum-beginners-guide-south-chinas-traditional-brunch-meal|url-status=live}}</ref><ref name=":1" /><ref>{{Cite web|title=The best thing you're not ordering at a dim sum restaurant|url=https://thetakeout.com/the-best-thing-you-re-not-ordering-at-a-dim-sum-restaur-1798256096|access-date=3 July 2020|website=The Takeout |date=7 December 2017 |language=en-us |archive-date=5 July 2020 |archive-url=https://web.archive.org/web/20200705070828/https://thetakeout.com/the-best-thing-you-re-not-ordering-at-a-dim-sum-restaur-1798256096 |url-status=live}}</ref> A traditional dim sum brunch includes various types of steamed buns, such as ''[[cha siu bao]]'' (a steamed bun filled with barbecue pork), [[rice]] or [[wheat]] [[dumplings]], and [[rice noodle rolls]] that contain a range of [[ingredients]], including [[beef]], chicken, pork, [[prawns]], and [[vegetarianism|vegetarian]] options.<ref name="Spruce Eats2">{{Cite web|title=Your Complete Guide to Dim Sum, the Traditional Chinese Brunch|url=https://www.thespruceeats.com/delicious-dim-sum-chinese-brunch-694544|access-date=3 July 2020|website=The Spruce Eats |language=en |archive-date=10 June 2020|archive-url=https://web.archive.org/web/20200610175750/https://www.thespruceeats.com/delicious-dim-sum-chinese-brunch-694544|url-status=live}}</ref><ref name="Dim Sum Guide">{{Cite web|title=The Ultimate Guide to Dim Sum!|url=https://dimsumguide.com/site/page/the-ultimate-guide-to-dim-sum|access-date=2022-02-23|website=Dim Sum Guide |language=en}}</ref> Many dim sum restaurants also offer plates of steamed green vegetables, stuffed eggplant, stuffed green peppers, roasted meats, [[congee]] and other soups.<ref>{{Cite web|title=Your Ultimate Guide to a Typical Chinese Dim Sum Menu|url=https://www.thespruceeats.com/dim-sum-menu-translator-694589|access-date=3 July 2020|website=The Spruce Eats |language=en |archive-date=24 September 2020|archive-url=https://web.archive.org/web/20200924111116/https://www.thespruceeats.com/dim-sum-menu-translator-694589|url-status=live}}</ref> Dessert dim sum is also available and can be ordered at any time since there is not a set sequence for the meal.<ref name="Spoon Uni 2014" /><ref name="Epicurious etiquette" />

It is customary to order "family-style", sharing the small dishes consisting of three or four pieces of dim sum among all members of the dining party.<ref name="Time guide" /><ref name="NYT" /><ref name="Millson 2017">{{Cite news|last=Millson |first=Alex |date=6 December 2017|title=Six Rules for Eating Dim Sum Like a Pro: A top chef in Hong Kong tells all |work=bloomberg.com}}</ref><ref name="Epicurious etiquette">{{Cite web|title=Dim Sum Etiquette - Chinese/Lunar New Year|url=https://www.epicurious.com/archive/holidays/lunarnewyear/dim-sum|access-date=3 July 2020|website=[[Epicurious]]|date=5 January 2012 |language=en|archive-date=3 July 2020|archive-url=https://web.archive.org/web/20200703092001/https://www.epicurious.com/archive/holidays/lunarnewyear/dim-sum|url-status=live}}</ref> Small portion sizes allow people to try a wide variety of food.<ref name="NYT" />

=== Dishes ===
Dim sum restaurants typically have a wide variety of dishes, usually several dozen.<ref name=":16">{{Cite web|last=TODAY |first=Larry Olmsted, special for USA |title=Great American Bites: Ping's serves savory dim sum in NYC's Chinatown|url=https://www.usatoday.com/story/travel/columnist/greatamericanbites/2013/01/02/great-american-bites-pings-serves-savory-dim-sum-in-nycs-chinatown/1804925/|access-date=16 August 2020|website=USA Today |language=en-US |archive-date=4 March 2020|archive-url=https://web.archive.org/web/20200304064036/https://www.usatoday.com/story/travel/columnist/greatamericanbites/2013/01/02/great-american-bites-pings-serves-savory-dim-sum-in-nycs-chinatown/1804925/|url-status=live}}</ref>

==== Dumplings ====
{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
|[[Har gow|Shrimp dumpling]]
|[[File:Ha Gow (Cantonese Shrimp Dumplings).jpeg|150px]]
|({{lang|zh-hant|蝦餃}}; haa1 gaau2)
|steamed dumpling with shrimp filling. <ref>{{Cite book|title=Food Cultures of the World Encyclopedia |last=Albala |first=Ken |publisher=[[ABC-Clio]]|year=2011|isbn=978-0-313-37626-9|volume=3|pages=89}}</ref>
|-
|[[Fun guo|Teochew dumpling]]
|[[File:Chaozhoufenguo.jpg|150px]]
|({{zh|t=潮州粉粿|cy=Chìu jāu fán gwó|p=cháozhōu fěnguǒ|labels=no|j=ciu4zau1 fan2gwo2}})
|steamed dumpling with [[peanut]]s, [[garlic]], [[Allium tuberosum|Chinese chives]], pork, dried shrimp, and [[Shiitake|Chinese mushrooms]].<ref name="Stone 2009 p. 22">{{cite book|last=Stone|first=A.|url=https://books.google.com/books?id=7adZrrlYHw8C&pg=PA22|title=Hong Kong. Con Cartina. Ediz. Inglese |publisher=[[Lonely Planet]]|year=2009|isbn=978-1-74220-514-4|series=Best Of Series |page=22|access-date=5 November 2016|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130733/https://books.google.com/books?id=7adZrrlYHw8C&pg=PA22|url-status=live}}</ref>
|-
|Chive dumpling 
|[[File:Food (27942342621).jpg|150px]]
|({{zh|t=韭菜餃|labels=no|j=gau2coi3 gaau2}})
|steamed dumpling with Chinese chives.<ref>{{cite book
 |last1=Tse
 |first1=Helen
 |last2=Tse
 |first2=Lisa
 |date=8 August 2016
 |title=A Chinese Street Food Odyssey
 |url=https://books.google.com/books?id=XPQcDQAAQBAJ&q=Chive+dumpling+%E9%9F%AD%E8%8F%9C%E9%A4%83+dim+sum&pg=PT153
 |location=[[London]]
 |publisher=[[Pavilion Books]]
 |page=<!-- or pages= -->
 |isbn=9781911216568
 |access-date=5 October 2020
 |archive-date=5 October 2020
 |archive-url=https://web.archive.org/web/20201005130738/https://books.google.com/books?id=XPQcDQAAQBAJ&q=Chive+dumpling+%E9%9F%AD%E8%8F%9C%E9%A4%83+dim+sum&pg=PT153
 |url-status=live
 }}</ref>
|-
|[[Xiaolongbao]]
|[[File:HK 灣仔 Wan Chai 柯布連道 30號 Obrien Road shop 三六九飯店 369 Restaurant Shanghai Food diner February 2019 SSG 20.jpg|150px]]
|{{zh|s=小笼包|t=小籠包|p=xiǎolóngbāo|cy=síu lùhng bāau|labels=no|j=siu2lung4baau1}}
|dumplings containing a rich broth and filled with meat or seafood.<ref>古時面皮中有餡之物方稱爲饅頭。見曾维华，〈古代的馒头〉，《上海师范大学学报（哲学社会科学版）》1995年第2期，页157。</ref>
|-
|[[Tangbao]]
|[[File:开封第一楼小笼包.JPG|150px]]
|{{zh|s=灌汤包|t=|p=|cy=|labels=no|j=}}
| soup-filled steamed buns
|-
|[[Jiaozi#Guotie|Guotie]]  
|[[File:Noodlecat - Lee Anne Wong - "Lucky Dumpring Jiao Zi" (6739677033).jpg|150px]]
|{{zh|t=鍋貼|cy=wōtip |p=guōtiē |labels=no}}
|pan-fried dumpling, usually with meat and cabbage filling.<ref>{{Cite web|last=Fong |first=Nathan |title=Potstickers: A tasty traditional dish for Lunar New Year |url=https://vancouversun.com/life/Potstickers+tasty+traditional+dish+Lunar+Year/7922860/story.html |website=[[The Vancouver Sun]] |date=5 February 2013 |access-date=15 August 2020|archive-date=10 December 2018 |archive-url=https://web.archive.org/web/20181210172829/http://www.vancouversun.com/life/potstickers+tasty+traditional+dish+lunar+year/7922860/story.html |url-status=dead}}</ref><ref>{{Cite book|last=Parkinson |first=Rhonda Lauret |title=The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken |publisher=[[Simon & Schuster Canada]], Inc.|year=2003}}</ref>
|-
|[[Shark fin dumpling]]
|[[File:Shark fin dumplings, Holiday Restaurant, Semarang, 2014-06-19.jpg|150px]]
|{{zh|s=|p= |t=魚翅餃|cy= |labels=no}} 
|steamed dumplings with shrimp, crab sticks, shiitake and straw mushrooms. 
|-
|[[Shumai]]
|[[File:HK SW 上環 Sheung Wan 星月樓 Sky Cuisine Restaurant 飲早茶 morning tea meal steamed Cantonese shrimp shumai April 2021 SS2 09.jpg|150px]]
|{{zh|s=烧卖|p=shāomài |t=燒賣|cy=sīu máai |labels=no}} 
|steamed dumplings with pork and prawns, usually topped off with crab [[roe]] and mushroom.<ref name="Hsiung">Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. {{ISBN|978-0-681-02584-4}}. p 38.</ref>
|-
|[[Taro dumpling]] 
|[[File:Fried taro cake.jpg|150px]]
|{{zh|t=芋角|cy=wuh gok |p=yù jiǎo |labels=no}}
| deep-fried dumpling made with mashed [[taro]] and stuffed with diced mushrooms, shrimp and pork.<ref name="chinabaike">{{cite web|title=蜂巢炸芋角|url=http://www.chinabaike.com/article/39/food/2007/20071021602559.html|access-date=6 September 2012|work=chinabaike.com|archive-date=3 February 2019|archive-url=https://web.archive.org/web/20190203143741/http://www.chinabaike.com/article/39/food/2007/20071021602559.html|url-status=live}}</ref>
|-
|Haam seui gok 
|[[File:Salty Pastry 鹹水角 Tim Ho Wan, the Dim-Sum Specialists, Sham Shui Po 添好運點心專門店, 深水埗 SML.20120820.G12.00097 (7885046796).jpg|150px]]
|{{zh|t=鹹水角|cy=hàahm séui gok|p=xiánshuǐ jiǎo|labels=no}}
|deep-fried dumpling with a slightly [[umami|savory]]  filling of pork and chopped vegetables in a sweet and sticky wrapping.<ref>{{Cite web|date=6 November 2019|title=Guide to Authentic Dim Sum Dishes for Yum Cha & Zao Cha {{!}} Welcome To China|url=https://welcometochina.com.au/your-one-page-guide-to-yum-cha-dian-xin-5050.html|access-date=15 August 2020|website=welcometochina.com.au|language=en-US|archive-date=5 March 2020|archive-url=https://web.archive.org/web/20200305091504/https://welcometochina.com.au/your-one-page-guide-to-yum-cha-dian-xin-5050.html|url-status=live}}</ref>
|-
|Dumpling soup 
|[[File:2016 0716 Guan Tong Gao.jpg|150px]]
|{{zh|t=灌湯餃|cy=guntōng gáau |p=guàntāng jiǎo |labels=no}}
|soup with one or two big dumplings.<ref>{{cite news
 |last1        = Reinfrank
 |first1       = Alkira
 |last2        = Chan
 |first2       = Bernice
 |date         = 19 August 2020
 |title        = The history of xiaolongbao, or soup dumplings: from the outskirts of Shanghai to popular snack loved all over the world
 |url          = https://www.scmp.com/lifestyle/food-drink/article/3097791/history-xiaolongbao-or-soup-dumplings-outskirts-shanghai
 |work         = [[South China Morning Post]]
 |location     = [[Hong Kong]]
 |access-date  = 1 September 2020
 |archive-date = 31 August 2020
 |archive-url  = https://web.archive.org/web/20200831153606/https://www.scmp.com/lifestyle/food-drink/article/3097791/history-xiaolongbao-or-soup-dumplings-outskirts-shanghai
 |url-status   = live
}}</ref>
|-
|[[Wonton]]
|[[File:Shaxian County snacks - wonton.jpg|150px]]
|{{zh|t=雲吞|labels=no}}
|dumpling filled with ground pork and shrimp
|-
|}

==== Rolls ====
{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
|[[Spring roll]]  
|[[File:춘권.jpg|150px]]
|{{zh|s=春卷|t=春捲|cy=chēun gyún|p=chūnjuǎn|labels=no|j=ceon1 gyun2}}
|a deep fried roll with various sliced vegetables (such as carrots, cabbage, mushroom and [[Cloud ear fungus|wood ear fungus]]) and sometimes meat.<ref name="yeinjee">{{cite web|author=yeinjee|date=23 January 2008|title=Maxim's Chinese Restaurant, Hong Kong International Airport|url=http://yeinjee.com/food/maxims-chinese-restaurant-hong-kong-international-airport/#more-130|url-status=live|archive-url=https://web.archive.org/web/20110921061318/http://yeinjee.com/food/maxims-chinese-restaurant-hong-kong-international-airport/#more-130|archive-date=21 September 2011|access-date=13 August 2012|work=yeinjee.com}}</ref>
|-
|[[Tofu skin roll]] 
|[[File:09 Fu Pei Guen - tofu skin roll - East Harbor Dim Sum.jpg|150px]]
|{{zh|t=腐皮捲|cy=fuh pèih gyún |p=fǔpíjuǎn |labels=no}}
| a roll made of [[tofu skin]] filled with various meats and sliced vegetables.<ref name="Hsiung2">Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. {{ISBN|978-0-681-02584-4}}. p35.</ref>
|-
|Fresh bamboo roll 
|[[File:HK dim sum food - streamed 蒸鮮竹卷芋頭 Feb-2014 MCK.jpg|150px]]
|{{zh|t=鮮竹卷|labels=no|j=sin1 zuk1 gyun2}}
|a roll made of tofu skin filled with minced pork and [[bamboo shoot]], typically served in an [[oyster sauce]] broth.<ref>{{cite book
 |author=蔡潔儀
 |date=1 June 2011
 |title=蔡潔儀百味料理：香港糕點
 |trans-title=Cai's Amazing Cuisines: Hong Kong Snacks
 |language=zh
 |url=https://books.google.com/books?id=roNbAwAAQBAJ&q=%E9%AE%AE%E7%AB%B9%E5%8D%B7&pg=PA58
 |location=Hong Kong
 |publisher=Wan Li Book
 |page= 58
 |isbn=9789621444028
}}</ref>
|-
|Four-treasure chicken roll
|[[File:雞扎.jpg|150px]]
|{{zh|t=四寶雞扎|labels=no|j=sei3 bou2 gai1 zaat1}}
|a roll made of tofu skin filled with chicken, [[Jinhua ham]], [[Swim bladder|fish maw]] ({{zh|t=花膠|labels=no}}), and Chinese mushroom.<ref>{{cite news
 |author       = Seechai
 |date         = 20 July 2012
 |title        = 四寶雞扎油脂高
 |trans-title  = Four-treasure chicken roll is high in fats
 |url          = https://hk.news.yahoo.com/四寶雞扎油脂高-223000812.html
 |language     = zh
 |work         = [[Sing Tao Daily]]
 |location     = Hong Kong
 |access-date  = 1 September 2020
 |archive-date = 5 October 2020
 |archive-url  = https://web.archive.org/web/20201005130737/https://hk.news.yahoo.com/%E5%9B%9B%E5%AF%B6%E9%9B%9E%E6%89%8E%E6%B2%B9%E8%84%82%E9%AB%98-223000812.html
 |url-status   = live
}}</ref>
|-
|[[Cifantuan]]
|[[File:CiFanTuan.png|150px]]
|{{zh|t=粢饭团|cy=|p=cífàntuán |labels=no}}
|steamed  glutinous rice rolls
|-
|[[Rice noodle roll]]
|[[File:Dried shrimp rice noodle roll.jpg|150px]]
|{{zh|t=腸粉|cy=chéungfán |p=chángfěn |labels=no}}
|steamed rice noodles with or without meat or vegetable filling. Popular fillings include: beef, dough fritter, shrimp and [[Char siu|barbecued pork]]. Often served with sweetened [[soy sauce]].<ref>{{cite web|title=晶莹剔透，香滑可口--肠粉|url=http://home.meishichina.com/topic-118.html|access-date=14 July 2015|work=美食天下|language=zh|archive-date=14 June 2019|archive-url=https://web.archive.org/web/20190614151239/https://home.meishichina.com/topic-118.html|url-status=live}}</ref><ref>{{cite news|date=17 August 2014|title=的確涼布 拉出完美腸粉|language=zh|work=[[Apple Daily]]|url=http://hk.apple.nextmedia.com/supplement/food/art/20140817/18832121|access-date=14 July 2015|archive-date=11 October 2017|archive-url=https://web.archive.org/web/20171011044410/http://hk.apple.nextmedia.com/supplement/food/art/20140817/18832121|url-status=live}}</ref>
|-
|[[Zhaliang]] 
|[[File:Zhaliang.jpg|150px]]
|{{zh|t=炸兩|cy=jaléung|labels=no|j=zaa3 loeng2}}
|steamed rice noodles rolled around ''[[Youtiao| youjagwai]]'' ({{zh|t=油炸鬼|labels=no}}), typically doused in soy sauce, [[hoisin sauce]], or [[sesame paste]], and sprinkled with [[sesame seeds]].<ref>{{cite web|title=Gallery: The Serious Eats Guide to Dim Sum: Serious Eats|url=http://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns-slideshow.html|access-date=4 October 2016|website=Serious Eats |archive-date=6 October 2016 |archive-url=https://web.archive.org/web/20161006002129/http://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns-slideshow.html |url-status=live}}</ref>
|-
|Duckfeet Roll
|[[File:Duck leg dim sum - Chiang Rai - 2017-07-01.jpg|150px]]
|鴨腳扎
|Duck feet wrapped in bean curd sheets.
|-
|}

==== Buns ====
{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
|[[Char siu baau|Barbecued pork bun]]
|[[File:Barbeque pork bao.jpg|150px]]<br>[[File:07 Char Siu Bao - Steamed Pork Buns - East Harbor Seafood Palace.jpg|150px]]
| ({{zh|t=叉燒包|cy=chāsīu bāau |p=chāshāo bāo |labels=no}})
|bun with barbecued pork filling steamed to be white and fluffy. {{zh|t=叉燒餐包|cy=chāsīu chāan bāau |p=chāshāo cān bāo |labels=no}} is a variant that is glazed and baked for a golden appearance.<ref name="Hsiung3">Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005]. ''The Food of China: A Journey for Food Lovers''. Bay Books. {{ISBN|978-0-681-02584-4}}. p. 24.</ref>
|-
|Sweet cream bun 
|[[File:Flowing Custard Bun.JPG|150px]]
|({{zh|t=奶黃包|cy=náaih wòhng bāau |p=nǎihuáng bāo |labels=no}})
|steamed bun with milk custard filling.<ref>{{cite news
| date         = 14 March 2015
| title        = 早餐零食必备的小点心—绝味浓香奶黄包
| trans-title  = A must have breakfast snack for the dim sum: fragrance sweet cream bun
| language     = zh
| url          = http://www.chinadaily.com.cn/hqcj/xfly/2015-03-14/content_13371141.html
| url-status   = dead
| work         = [[China Daily]]
| archive-url  = https://web.archive.org/web/20170220053731/http://www.chinadaily.com.cn/hqcj/xfly/2015-03-14/content_13371141.html
| archive-date = 20 February 2017
| access-date  = 1 September 2020
}}</ref>
|-
|[[Lotus seed bun]]
|[[File:Lianrongbao.jpg|150px]]
|({{zh|t=蓮蓉包|labels=no|j=lin4 jung4 baau1}})
|steamed bun with [[lotus seed paste]] filling.<ref>{{cite web
 |url=https://learning.hku.hk/ccch9051/group-32/items/show/38
 |title=Steamed Lotus Seed Paste Bun
 |author=CCCH9051 Group 32
 |publisher=[[Hong Kong University]]
 |access-date=1 September 2020
 }}</ref>
|-
|[[Pineapple bun]]
|[[File:Food 誠實菠蘿包, 點點心, Dimdimsum, 台北 (23775346279).jpg|150px]]
|({{zh|t=菠蘿包|cy=bōlòh bāau|p=bōluó bāo|labels=no|j=bo1lo4 baau1}})
|a usually sweet bread roll that does not contain pineapple but has a topping textured like pineapple skin.<ref name="cnn-travel-1">{{cite news|date=13 July 2010|title=Hong Kong food: 40 dishes we can't live without - 6. 'Pineapple' bun |newspaper=[[CNN Travel]]|url=http://travel.cnn.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489|access-date=5 January 2014|archive-date=18 June 2017|archive-url=https://web.archive.org/web/20170618024641/http://travel.cnn.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489/|url-status=dead}}</ref>
|-
|[[Longevity peach]]
|[[File:糕餅店製作的壽桃包(shoutao).jpg|150px]]
|({{zh|t=壽桃|labels=no}})
|lotus seed bun sometimes with a filling made of red bean paste or lotus paste. 
|-
|Steamed Chinese Sausage Rolls
|[[File:HK SYP 西營盤 Sai Ying Pun Kwan Yick Building 名星海鮮酒家 Star Seafood Restaurant 臘腸卷 Lap cheong bunOctober 2020 SS2 03.jpg|150px]]
|({{zh|t=臘腸卷|labels=no}})
|steamed [[chinese sausage]] in a bun
|-
|}

==== Cakes ====

{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
| [[Turnip cake]] 
|[[File:Food 臘味蘿蔔糕, 新葡苑, Shin Pu Yuan, 台北 (21551902251).jpg|150px]]
|{{zh|t=蘿蔔糕|cy=lòh baahk gōu |p=luóbo gāo |labels=no}}
|pudding made from a mix of shredded [[white radish]], bits of dried shrimp, [[Chinese sausage]] and mushroom that is steamed, sliced, and pan-fried.<ref>{{cite news|last=Bartholomew |first=Ian |date=24 January 2008|title=New Year's Eve dinner: easy as pie |pages=13|work=[[Taipei Times]]|url=http://www.taipeitimes.com/News/feat/archives/2008/01/24/2003398676|access-date=16 July 2011|archive-date=10 October 2012|archive-url=https://web.archive.org/web/20121010200634/http://www.taipeitimes.com/News/feat/archives/2008/01/24/2003398676|url-status=live}}</ref><ref name="tastehongkong">{{cite web|date=23 February 2010|title=Turnip or Radish Cake with Chinese Sausages|url=http://www.tastehongkong.com/recipes/turnip-or-radish-cake-with-chinese-sausages/|access-date=6 September 2012|work=tastehongkong.com |archive-date=8 December 2012|archive-url=https://web.archive.org/web/20121208072515/http://www.tastehongkong.com/recipes/turnip-or-radish-cake-with-chinese-sausages/|url-status=live}}</ref>
|-
|  [[Taro cake]] 
|[[File:Food 香火腩芋頭糕, 新葡苑, Shin Pu Yuan, 台北 (21516902726).jpg|150px]]
|{{zh|t=芋頭糕|cy=wuh táu gōu |p=yùtou gāo |labels=no}}
|pudding made of taro.<ref name="christinesrecipes">{{cite web|date=26 January 2009|title=Chinese New Year Taro Cake|url=http://en.christinesrecipes.com/2009/01/chinese-new-year-taro-cake.html#.UEjM4_I6eio|access-date=6 September 2012|work=christinesrecipes.com |archive-date=8 December 2015|archive-url=https://web.archive.org/web/20151208093039/http://en.christinesrecipes.com/2009/01/chinese-new-year-taro-cake.html#.UEjM4_I6eio|url-status=live}}</ref>
|-
| [[Water chestnut cake]] 
|[[File:Waterchestnutcake.jpg|150px]]
|{{zh|t=馬蹄糕|cy=máh tàih gōu |p=mǎtí gāo |labels=no}}
|pudding made of crispy water chestnut; some restaurants also serve a variation made with bamboo juice.<ref name="tastehongkong2">{{cite web|date=10 February 2010|title=Water Chestnut Cake for Chinese New Year and sometimes Valentine's Day|url=http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/|access-date=8 January 2007|work=tastehongkong.com|archive-date=14 February 2010|archive-url=https://web.archive.org/web/20100214170337/http://www.tastehongkong.com/recipes/water-chestnut-cake-for-chinese-new-year-and-valentines-day/|url-status=live}}</ref>
|-
|[[Nian gao]]
|[[File:Guangdong Nian cake.jpg|150px]]
|年糕
|glutinous rice flour cake sweetened, usually with brown sugar. <ref name="Roufs 2014 p. 79-80">{{cite book | last=Roufs | first=Timothy | title=Sweet treats around the world : an encyclopedia of food and culture | publisher=ABC-CLIO | publication-place=Santa Barbara | year=2014 | isbn=978-1-61069-221-2 | oclc=890981785 | page=}}</ref>
|-
|Red Date Cake
|[[File:Red Dates Cake From Dong Yuen Chinese Restaurant.jpg|150px]]
|紅棗糕
|Dessert made with dried [[jujube]]s and tapioca flour.
|-
| Thousand-layer cake 
|[[File:千層馬拉糕 (Cantonese sponge cake).jpg|150px]]
|{{zh|t=千層糕|cy=chīnchàhng gōu|p=qiāncéng gāo|labels=no|j=cin1cang4 gou1}}
|a dessert made of many layers of salted egg dough.<ref>{{cite web
 |url=https://orientaldaily.on.cc/cnt/lifestyle/20150908/00296_002.html
 |title=舊公屋歎老香港點心
 |trans-title=Sigh about nostalgic dim sum in old housing area
 |language=zh
 |website=[[Oriental Daily News]]
 |access-date=3 September 2020
 |archive-date=5 October 2020
 |archive-url=https://web.archive.org/web/20201005130742/https://orientaldaily.on.cc/cnt/lifestyle/20150908/00296_002.html
 |url-status=live
 }}</ref>
|-
|  [[Malay sponge cake]]
|[[File:Sponge cake at Top Cantonese Restaurant.jpg|150px]]
|{{zh|t=馬拉糕|cy=máhlāai gōu |p=mǎlā gāo |labels=no}}
|sponge cake consisting of lard or butter, flour, and eggs.<ref name=":03">{{Cite book|last=Ting |first=Chew-Peh |title=Chinese Immigration and the Growth of a Plural Society in Peninsular Malaysia.|publisher=Research in Race and Ethnic Relations |year=1982|location=United States |pages=103–123}}</ref>
|-
| [[White sugar sponge cake]]
|[[File:WhiteSugarCake.jpg|150px]]
|{{zh|t=白糖糕|cy=baahk tòng gōu |p=báitáng gāo |labels=no}} 
|steamed sponge cake made with white sugar.<ref>{{cite web|last=Shimabukuro |first=Bitty |date=21 May 2003|title=Rice cake revelation|url=http://archives.starbulletin.com/2003/05/21/features/story1.html|access-date=28 June 2011|work=[[Honolulu Star-Bulletin]]|archive-date=10 August 2011|archive-url=https://web.archive.org/web/20110810210012/http://archives.starbulletin.com/2003/05/21/features/story1.html|url-status=live}}</ref><ref>{{Cite book|last=梅联华|url=https://books.google.com/books?id=2_BKAQAAIAAJ&q=%E7%99%BD%E7%B3%96%E7%B3%95|title=南昌民俗|date=2008|publisher=江西人民出版社|isbn=9787210038184|language=zh|access-date=17 August 2020|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130745/https://books.google.com/books?id=2_BKAQAAIAAJ&q=%E7%99%BD%E7%B3%96%E7%B3%95|url-status=live}}</ref>
|-
|}

==== Meats ====

{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
| [[Steamed meatball]] 
|[[File:HK Pacific Plaza SYP 德韾苑 Tak Hing Yuen Seafood Restaurant beef meat balls Mar-2013 Bamboo steamer.JPG|150px]]
|{{zh|t=牛肉丸|p=niúròu wán |cy=ngàuh yuhk yún |labels=no}} 
|steamed meatballs served on thin tofu skin. Generally served with Worcestershire sauce. <ref name="hk-gov-1">{{cite web|title=Nutrient Values of Chinese Dim Sum |url=http://www.cfs.gov.hk/english/programme/programme_rafs/files/20070227_ra_dim_sum_pdf_full_e.pdf |access-date=11 June 2015|publisher=[[Food and Environmental Hygiene Department]] |archive-date=24 July 2015 |archive-url=https://web.archive.org/web/20150724075155/http://www.cfs.gov.hk/english/programme/programme_rafs/files/20070227_ra_dim_sum_pdf_full_e.pdf |url-status=live}}</ref>

|-
| [[Pearl meatballs]] 
|[[File:Pearl Meatballs with Sticky Rice.jpg|150px]]
|{{zh|t=珍珠丸子|p=zhēnzhū wánzi |cy=zan1 zyu1 jyun2 zi2 |labels=no}} 
|steamed meatballs coated with glutinous rice. Traditionally from  Hubei and Hunan.
|-
| [[Lion's Head (food)|Lion's Head]] 
|[[File:Lions-head-MCB.jpg|150px]]
|{{zh|s=狮子头|t=獅子頭|p=Shīzitóu|labels=no}} 
|pork meatballs or beef meatballs stewed with vegetables.
|-
| [[Chicken feet|Phoenix claws]] 
|[[File:2015 0410 Chicken feet dim sum.jpg|150px]]
|{{zh|t=鳳爪|p=fèngzhuǎ |cy=fuhng jáau |labels=no}}
|deep fried, boiled, and then steamed chicken feet with [[douchi]]. "White Cloud Phoenix Claws" ({{zh|t=白雲鳳爪|p=báiyún fèngzhuǎ |cy=baahk wàhn fuhng jáau |labels=no}}) is a plain steamed version.<ref name="cnn2">{{cite web|author1=Christopher DeWolf|author2=Izzy Ozawa|author3=Tiffany Lam|author4=Virginia Lau|author5=Zoe Li |date=13 July 2010|title=40 Hong Kong foods we can't live without|url=http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489|url-status=dead|archive-url=https://web.archive.org/web/20121105093220/http://www.cnngo.com/hong-kong/none/40-things-eat-hong-kong-coronary-arrest-820489|archive-date=5 November 2012|access-date=13 August 2012|work=CNN Go}}</ref><ref>Shimabukuro, Betty. [http://starbulletin.com/98/11/11/features/request.html "Dive In, Feet First"] {{Webarchive|url=https://archive.today/20120630131308/http://archives.starbulletin.com/98/11/11/features/request.html |date=30 June 2012 }}, ''[[Honolulu Star-Bulletin]]'', 11 November 1998.</ref>
|-
|  [[Spare ribs]] 
|[[File:HK 灣仔 Wan Chai 莊士敦道 193 Johnston Road 君戶鍋貼大王 Kwan Wu Dumplings King Restaurant food 排骨豆鼓盅飯 pork meat steamed rice October 2019 SS2 02.jpg|150px]]
|{{zh|t=排骨|cy=pàaih gwāt |p=páigǔ |labels=no}}
|steamed pork spare ribs with ''[[douchi]]'' and sometimes garlic and chili.<ref>Phillips, Carolyn (2006) p. 167</ref>
|-
| [[Tendon as food|Beef tendon]] 
|[[File:單點特製牛筋, Braised Beef Tendon, 一膳食堂, 台北 (23345752366).jpg|150px]]
|{{zh|t=牛筋|labels=no}}
|Beef tendons are cooked for a long time until it is very tender.  In Hong Kong, it is usually serve together with beef brisket and/or radish. 
|-
| [[Reticulum (anatomy)|Reticulum]] beef [[tripe]] 
|[[File:Reticulum Dim Sum.jpg|150px]]
|{{zh|t=金錢肚|labels=no|j=gam1cin4 tou5}}<ref>{{cite news
 |last         = Fei Ying
 |first        = Luo
 |date         = 9 July 2016
 |title        = 蝦餃燒賣做主角 本土漫畫推廣飲茶文化
 |trans-title  = Prawn dumpling seller to become main character. Local comic to promote Yum Cha culture.
 |url          = https://hk.nextmgz.com/article/2_409887_0
 |language     = zh
 |work         = [[Next Media]]
 |access-date  = 1 September 2020
 |archive-date = 5 October 2020
 |archive-url  = https://web.archive.org/web/20201005130738/https://hk.nextmgz.com/article/2_409887_0
 |url-status   = live
}}</ref>
|
|-
| [[Omasum]] beef tripe 
|[[File:2016 0716 Ngau Pak Yip.jpg|150px]]
|{{zh<!-- |s=牛百叶 -->|t=牛百葉|labels=no|j=ngau4baak6jip6}}<br />({{zh<!-- |s=牛柏叶 -->|t=牛柏葉|labels=no}})<ref>{{cite news
| last        = Lui
| first       = Novella
| date        = 16 March 2019
| title       = How dim sum lovers can stay healthy – and avoid 900-calorie meals
| url         = https://www.scmp.com/magazines/style/travel-food/article/3001828/how-dim-sum-lovers-can-stay-healthy-and-avoid-900
| work        = [[South China Morning Post]]
| access-date = 1 September 2020
| archive-date= 6 August 2020
| archive-url = https://web.archive.org/web/20200806011745/https://www.scmp.com/magazines/style/travel-food/article/3001828/how-dim-sum-lovers-can-stay-healthy-and-avoid-900
| url-status  = live
}}</ref>
|
|-
| [[Shrimp toast]] 
|[[File:Shrimp Toast.jpg|150px]]
|{{zh|s=蝦多士|labels=no}}
|Bread coated with a paste made from minced shrimp and cooked by baking or deep frying.
|-
|}

==== Seafood ====

{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
|[[Squid as food|Deep fried squid]]
|[[File:Hong Kong fried squid.jpg|150px]]
|{{zh|t=椒鹽魷魚|labels=no|j=ziu1jim4 jau4jyu2}}
|similar to fried [[calamari]], the battered squid is deep-fried.<ref>{{cite book
 |last=Shan Li
 |first=Kit
 |date=23 July 2013
 |title=Dim Sum: A Guide
 |location=San Francisco
 |publisher=[[Chronicle Books]]
 |page= 52
 |isbn=9781452132754
}}</ref>
|-
|[[Curry squid]]
|
|
| squid served in curry broth.<ref>{{cite magazine
 |last         = Shih
 |first        = Carol
 |date         = April 2015
 |title        = The Best Dim Sum in Dallas
 |url          = https://www.dmagazine.com/publications/d-magazine/2015/april/best-dim-sum-in-dallas/
 |magazine     = [[D Magazine]]
 |location     = Dallas
 |publisher    = [[D Magazine]]
 |access-date  = 1 September 2020
 |archive-date = 8 November 2020
 |archive-url  = https://web.archive.org/web/20201108111820/https://www.dmagazine.com/publications/d-magazine/2015/april/best-dim-sum-in-dallas/
 |url-status   = live
}}</ref>
|}

==== Vegetables ====

{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
|Steamed [[gai lan]]
|[[File:Baby kailan chinese.jpg|150px]]
|{{zh|t=芥蘭|labels=no}} 
|Steamed vegetables served with oyster sauce, popular varieties include [[lettuce]] ({{zh|t=生菜|p=shēngcài|labels=no|j=saang1 coi3}}), ''[[choy sum]]'' ({{zh|t=菜心|p=càixīn|labels=no|j=coi3 sam1}}), [[gai lan]] ({{zh|s=芥兰|t=芥蘭|p=jièlán|labels=no|j=gaai3 laan2}}), or [[Ipomoea aquatica|water spinach]] ({{zh|t=蕹菜|p=wèngcài|labels=no|j=ung3 coi3}}).<ref>{{cite web
 |url=http://orientaldaily.on.cc/cnt/lifestyle/20100319/00296_001.html
 |title=用心製作滋味懷舊點心
 |trans-title=Make tasty nostalgic dim sum with love
 |language=zh
 |website=[[Oriental Daily News]]
 |access-date=3 September 2020
 |archive-date=19 February 2020
 |archive-url=https://web.archive.org/web/20200219133939/http://orientaldaily.on.cc/cnt/lifestyle/20100319/00296_001.html
 |url-status=live
 }}</ref>
|-
|Fried [[tofu]]
|[[File:Fried Tofu (炸豆腐).jpg|150px]]
|{{zh|t=炸豆腐|labels=no}} 
|deep fried tofu with [[salt and pepper]].<ref>{{cite book
 |last=Hong Xiang
 |first=Zhang
 |date=2003
 |title=長汀城關傳統社會硏究
 |trans-title=Traditional Society in the Changting County Seat
 |language=zh
 |publisher=Association for Hakka Studies
 |page= 140
 |isbn=9789627433262
}}</ref>
|}

==== Rice ====

{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
| [[Lo mai gai|Lotus leaf rice]] 
|[[File:2016 0716 Lo Mai Gai.jpg|150px]]
|{{zh|t=糯米雞|cy=noh máih gāi |p=nuòmǐ jī |labels=no}} 
|[[glutinous rice]] wrapped in a [[Nelumbo| lotus]] leaf that typically contains [[egg yolk]], dried [[scallop]], mushroom and meat (usually pork and chicken). A lighter variant is known as "pearl chicken" ({{zh|t=珍珠雞|cy=jānjyū gāi |p=zhēnzhū jī |labels=no}}).<ref name="Hsiung4">Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. {{ISBN|978-0-681-02584-4}}. p27.</ref>
|-
| [[Chinese sticky rice]] 
|[[File:HK 大快活 Cafe de Coral Tea time 糯米飯 Glutinous Mochi Rice Nuo Mi Fan with 蔥粒 Spring Onion Jan-2012.jpg|150px]]
|{{zh|t=糯米飯|cy=noh máih faahn |p=nuòmǐ fàn |labels=no}}
| stir-fried (or steamed) glutinous rice with [[Chinese sausage]], soy sauce-steeped mushrooms, sweet spring onions and sometimes chicken marinated with a mixture of spices including [[five-spice powder]].<ref name="food_NoMi">{{Cite web|author=Betty |date=8 January 2015|title=No Mi Fan (糯米饭 ) without a steamer (Chinese Sticky Rice)|url=http://food52.com/recipes/32870-no-mi-fan-without-a-steamer-chinese-sticky-rice|access-date=13 September 2015|work=Food52|archive-date=2 November 2015|archive-url=https://web.archive.org/web/20151102011558/http://food52.com/recipes/32870-no-mi-fan-without-a-steamer-chinese-sticky-rice|url-status=live}}</ref><ref name="tiny_Chin">{{Cite web|author=Jennifer Che |date=1 September 2001|title=Chinese Sticky Rice (Nuo Mi Fan)|url=http://www.tinyurbankitchen.com/chinese-sticky-rice-nuo-mi-fan/|access-date=13 September 2015|work=[[Tiny Urban Kitchen]] |archive-date=4 September 2015|archive-url=https://web.archive.org/web/20150904150912/http://www.tinyurbankitchen.com/chinese-sticky-rice-nuo-mi-fan|url-status=live}}</ref><ref name="food_Chin">{{Cite web|author=Nado2003|date=7 January 2008|title=Chinese Sticky Rice Nuomi Fan) Recipe|url=http://www.food.com/recipe/chinese-sticky-rice-nuomi-fan-359527|access-date=13 September 2015|work=Food.com |archive-date=16 January 2017|archive-url=https://web.archive.org/web/20170116201728/http://www.food.com/recipe/chinese-sticky-rice-nuomi-fan-359527|url-status=live}}</ref>
|-
| [[Congee]] 
|[[File:Rice porridge with abalone flavor (9578736740).jpg|150px]]
|{{zh|t=粥|cy=jūk |p=zhōu |labels=no}}
|many kinds of rice porridge, such as the "Preserved Egg and Pork Porridge" ({{zh|t=皮蛋瘦肉粥|cy=pèihdáan sauyuhk jūk |p=pídàn shòuròu zhōu |labels=no}}).<ref>{{cite book|last1=(家政)|first1=陳春香|title=Congee - Special Porridge |date=1 April 2006|publisher=米乐文化国际 |isbn=978-9868213630|edition=Chinese}}</ref>
|-
|}

==== Desserts ====
{| class="wikitable collapsible"
|-
! Name !! Image !! Chinese !! Description
|-
| [[Egg tart]] 
|[[File:Egg Tarts with Puff Pastry.jpg|150px]]
|{{zh|t=蛋撻|cy=daahn tāat|p=dàntǎ|j=daan6 taat1}}
|baked tart with egg custard filling.<ref name=":12">{{Cite web|date=13 December 2018|title=Hong Kong egg tarts are not vegetarian – and here's why|url=https://www.scmp.com/magazines/style/travel-food/article/2177757/hong-kong-egg-tarts-are-not-vegetarian-and-heres-why|access-date=10 November 2019|website=[[South China Morning Post]]|language=en|archive-date=11 November 2019|archive-url=https://web.archive.org/web/20191111001711/https://www.scmp.com/magazines/style/travel-food/article/2177757/hong-kong-egg-tarts-are-not-vegetarian-and-heres-why|url-status=live}}</ref><ref>{{Cite web|last=Gao |first=Sally |title=Everything You Need To Know About The Hong Kong Egg Tart|url=https://theculturetrip.com/asia/china/hong-kong/articles/a-brief-history-of-the-hong-kong-egg-tart/|access-date=10 November 2019|website=Culture Trip|date=4 October 2016|archive-date=11 November 2019|archive-url=https://web.archive.org/web/20191111001713/https://theculturetrip.com/asia/china/hong-kong/articles/a-brief-history-of-the-hong-kong-egg-tart/|url-status=live}}</ref>
|-
| [[Douhua]] 
|[[File:HK CWB 香港怡東酒店 Excelsior Hotel 豆腐花 Soybean pudding Sugar Dec-2011.jpg|150px]]
|{{zh|t=豆腐花|cy=dauh fuh fā |p=dòufuhuā |labels=no}}
| soft tofu served with a sweet [[ginger]] or [[jasmine]] syrup.<ref>{{cite web|script-title=zh:教育部簡編國語辭典修訂本|url=http://dict.concised.moe.edu.tw/cgi-bin/jbdic/gsweb.cgi?o=djbdic&searchid=Z00000007811|quote=【豆腐】 注音 ㄉㄡˋ ㄈㄨˇ 漢語拼音 dòu fǔ |access-date=15 August 2020|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130744/http://dict.concised.moe.edu.tw/cgi-bin/jbdic/gsweb.cgi?ccd=dm7fJc&o=e0&sec1=1&op=sid=%22Z00000007811%22.&v=-2|url-status=live}}</ref><ref>{{Cite web|author=Mary Bai |date=19 October 2011|title=Tofu, a Healthy Traditional Food in China|url=http://www.cits.net/china-guide/china-traditions/tofu.html|url-status=dead|archive-url=https://web.archive.org/web/20111225032325/http://www.cits.net/china-guide/china-traditions/tofu.html|archive-date=25 December 2011|access-date=7 February 2012|publisher=China International Travel Service Limited}}</ref>
|-
| [[Jian dui|Sesame ball]] 
|[[File:Onde-onde isi kacang.JPG|150px]]
|{{zh|t=煎堆|cy=jīn dēui|p=jiānduī|labels=no|j=zin1 deoi1}})
|deep fried chewy dough with various fillings (lotus seed, black bean, red bean pastes) coated in sesame seeds.<ref>Misty, Littlewood and Mark Littlewood, 2008 ''Gateways to Beijing: a travel guide to Beijing'' {{ISBN|981-4222-12-7}}, pp. 52.</ref><ref>{{Cite web|title=Sesame Balls|url=http://en.radio86.com/chinese-food/chinese-ingredients-glutinous-rice|url-status=dead|archive-url=https://web.archive.org/web/20110715150320/http://en.radio86.com/chinese-food/chinese-ingredients-glutinous-rice|archive-date=15 July 2011|access-date=19 November 2010|publisher=[[Ching He Huang]]}}</ref>
|-
|  [[Coconut bar|Coconut pudding]]
|[[File:Pudding Som Som Strawberi.jpg|150px]]
| {{zh|t=椰汁糕|cy=yèh jāp gōu |p=yézhī gāo |labels=no}}
|light and spongy but creamy coconut milk pudding made with a thin clear jelly layer made with coconut water on top.<ref>[http://www.wisegeek.com/what-is-a-coconut-bar.htm What is a coconut bar?] {{Webarchive|url=https://web.archive.org/web/20180905023338/https://www.wisegeek.com/what-is-a-coconut-bar.htm |date=5 September 2018 }} Wisegeek.com. Retrieved 31 March 2012.</ref>
|-
|  [[Mango pudding]] 
|[[File:Mango pudding with heart style design.jpg|150px]]
|{{zh|t=芒果布甸|cy=mōnggwó boudīn |p=mángguǒ bùdiàn |labels=no}}
| a sweet, rich mango pudding often served with a topping of [[evaporated milk]] and large chunks of fresh mango.<ref name="foodtimeline">{{cite web|last=Olver |first=Lynne |author-link=Lynne Olver |date=10 March 2012|title=puddings, custards & creams|url=http://www.foodtimeline.org/foodpuddings.html|access-date=12 August 2012|work=[[The Food Timeline]]|archive-date=9 May 2018|archive-url=https://web.archive.org/web/20180509195526/http://www.foodtimeline.org/foodpuddings.html|url-status=live}}</ref>
|-
|  [[Mango pomelo sago]] 
|[[File:Mango Pomelo Sago by Lei Garden.jpg|150px]]
|{{zh|t=楊枝甘露|cy=|p= |labels=no}}
| A Hong Kong dessert made with diced mango, pomelo, sago, coconut milk, and milk.
|-
|  [[Black sesame roll]]
|[[File:Sesame roll in dinner.jpg|150px]]
|{{zh|t=芝麻卷 |labels=no}}
|Refrigerated thin layer of black sesame paste
|-
|  [[Chinese flaky pastry]]
|[[File:Char siew sou.JPG|150px]]
|{{zh|t=叉烧酥|labels=no}}
| Also called Char Siu So. They are triangular, flaky pastries filled with a savory and slightly sweet barbecued pork filling, topped with sesame seeds for added flavor. 
|-
| [[Ox-tongue pastry]] 
|[[File:HK WCD 灣仔 Wan Chai 軒尼詩道 432 Hennessy Road 人和悅大廈 Yan Wo Yuet Building shop 忠記粥品 Chung Kee Restaurant 牛脷酥 Ox-tongue pastry night October 2022 Px3.jpg|150px]]
|{{zh|t=牛脷酥|labels=no|j=ngau4lei6 sou1}}
|a fried oval-shaped dough resembling an ox tongue that is similar to [[Youtiao|youjagwai]], but sugar is added to the flour.<ref name="oxs1">{{cite web|author=Johnny Law |date=20 January 2011|title=簡單粥品又一餐|url=http://www.openrice.com/restaurant/commentdetail.htm?commentid=2144788|access-date=13 August 2012|archive-date=5 October 2020|archive-url=https://web.archive.org/web/20201005130749/https://www.openrice.com/zh/hongkong/review/575-1-%E7%B0%A1%E5%96%AE%E7%B2%A5%E5%93%81%E5%8F%88%E4%B8%80%E9%A4%90-e2144788|url-status=live}}</ref>
|-
| [[Tong sui]] 
|[[File:CantoneseHybridRedbeansoup.jpg|150px]]
|{{zh|t=糖水|labels=no|j=tong4 seoi2}}
|sweet dessert soups; popular varieties include [[black sesame soup]] ({{zh|t=芝麻糊|labels=no}}), [[red bean soup]] ({{zh|t=紅豆沙|labels=no}}), mung bean soup ({{zh|t=綠豆沙|labels=no}}), ''[[sai mai lo]]'' ({{zh|t=西米露|labels=no}}), ''[[guilinggao]]'' ({{zh|t=龜苓膏|labels=no}}), peanut paste soup ({{zh|t=花生糊|labels=no}}), and [[walnut soup]] ({{zh|s=核桃糊|t=核桃糊|labels=no}}).
|-
| [[Sweet potato soup]] 
|[[File:HK KTD 觀塘區 Kwun Tong Sau Mau Ping 安泰邨 On Tai Estate shop 名舫酒家 Famous Restaurant food Sweet potato soup January 2022 Px3 03.jpg|150px]]
|{{zh|t=番薯糖水|labels=no|j=}}
|sweet dessert soups containing sweet potato, rock sugar and ginger.
|-
| [[Black sesame soup]] 
|[[File:Black sesame paste.jpg|150px]]
|{{zh|t=芝麻糊|labels=no|j=}}
|sweet dessert soups containing Black sesame seed flour; 
|-
|}

=== Tea ===
{{Main|Yum cha}}
[[File:Chrysanthemum tea.JPG|thumb|alt= Chrysanthemum blossoms steep in a cup of hot water|Chrysanthemum tea]]
[[File:Yumcha eating utensils.jpg|thumb|right|alt=A ceramic spoon in a bowl, pair of chopsticks, plate, and cup of tea|A typical dining set for "[[yum cha]]"]]

Tea is considered to be very important, so much so that it is considered just as important as the food itself.<ref name="NYT 1981">{{Cite news|date=25 October 1981|title=Fare of the Country; Why Dim Sum Is 'Heart's Delight'|language=en-US |work=[[The New York Times]]|url=https://www.nytimes.com/1981/10/25/travel/fare-of-the-country-why-dim-sum-is-heart-s-delight.html|access-date=3 July 2020|issn=0362-4331|archive-date=4 July 2020 |archive-url=https://web.archive.org/web/20200704133705/https://www.nytimes.com/1981/10/25/travel/fare-of-the-country-why-dim-sum-is-heart-s-delight.html |url-status=live}}</ref><ref name=":17">{{Cite web|last=Stevenson |first=Rachel |date=15 February 2018|title=The Ideal Tea Pairing with Dim Sum Guide|url=https://idealmagazine.co.uk/ideal-tea-pairing-dim-sum-guide/|access-date=3 July 2020|website=Ideal Magazine |language=en|archive-date=3 July 2020 |archive-url=https://web.archive.org/web/20200703195558/https://idealmagazine.co.uk/ideal-tea-pairing-dim-sum-guide/|url-status=live}}</ref> Teas served during dim sum include:

* [[Chrysanthemum tea]]: instead of tea leaves, it is a flower-based [[tisane]] (herbal tea) made from flowers of the species ''Chrysanthemum morifolium'' or ''Chrysanthemum indicum'', which are the most popular in East Asia.<ref>{{cite book|last=Campbell |first=Dawn L.|title=The Tea Book |publisher=[[Pelican Publishing Company| Pelican Publishing]]|year=1995|isbn=978-1-56554-074-3|location=Gretna |page=116}}</ref> To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually {{convert|90|to|95|°C|°F}} after cooling from a boil) in a teapot, cup, or glass. A common mix with [[Pu'er tea| pu-erh]] is called ''guk pou'' ({{zh|t=菊普|p=jú pǔ |cy=gūk póu}}) from its component teas.
* [[Green tea]]: freshly picked leaves that go through heating and drying processes but not oxidation, so keep their original green color and chemical compounds, like [[polyphenols]] and [[chlorophyll]].<ref name="Khan2013">{{cite journal|vauthors=Khan N, Mukhtar H |year=2013|title=Tea and health: studies in humans|journal=[[Current Pharmaceutical Design]]|type=Literature Review |volume=19|issue=34|pages=6141–7|doi=10.2174/1381612811319340008|pmc=4055352|pmid=23448443}}</ref> Produced all over China, and the most popular category of tea, green teas include the representative [[Longjing tea|Dragon Well]] ({{zh|t=龍井|p=lóngjǐng |cy=lùhngjéng}}) and [[Biluochun]] from Zhejiang and Jiangsu provinces, respectively.
* [[Oolong tea]]: partially [[Redox|oxidizing]] the tea leaves imparts them with characteristics of both green and black teas.<ref name="Chen Zhongmao 1991">Zhongguo Chajing pp. 222–234, 271–282, 412–419 chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991.</ref><ref>施海根，中國名茶圖譜、烏龍茶黑茶及壓製茶花茶特種茶卷 p2，上海文化出版社 2007 {{ISBN|7-80740-130-3}}</ref><ref>Joseph Needham, ''Science and Civilization in China'', vol. 6, [[Cambridge University Press]], 2000, part V, (f) Tea Processing and Use, pp. 535–550 "Origin and processing of oolong tea".</ref> Oolong teas are closer in taste to green than black tea, yet have less of a "grassy" taste. Major oolong-tea producing areas such as Fujian, Guangdong, and Taiwan line the southeastern coast of China. [[Tieguanyin]] or Ti Kuan Yin ({{zh|t=鐵觀音|p=tiěguānyīn |cy=titgūnyām}}): one of the most popular, originated in Fujian province and is a premium variety with a delightful fragrance.
* [[Pu-erh tea| Pounei]] (Cantonese) or pu-erh tea (Mandarin): usually a [[compressed tea]], pu-erh has unique, earthy notes derived from years of fermentation.<ref>{{cite web|last=Yoder |first=Austin |date=13 May 2013|title=Pu'er Vs. Pu-erh: What's the Deal with the Different Spellings?|url=http://tearroir.com/news/puer-vs-pu-erh-whats-the-deal-with-the-different-spellings|archive-url=https://web.archive.org/web/20160507081118/http://tearroir.com/news/puer-vs-pu-erh-whats-the-deal-with-the-different-spellings|archive-date=7 May 2016|url-status=usurped |publisher=Tearroir}}</ref><ref name="Chen438">{{harvp|Chen ZM|1991|p=438|loc=chpt. "Manufacturing pu'er [普洱茶的制造]"}}</ref>
* [[Scented tea]]s: various mixes of flowers with green, black, or oolong teas exist. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, [[Osmanthus fragrans| sweet-scented osmanthus]] and rose. Strict rules govern the proportion of flowers to tea. Jasmine tea, the most popular scented tea, is the one most often served at "''yum cha''" establishments.

The tea service includes several customs.<ref name="Entertaining 2009">{{Cite journal|date=1 April 2009|title=Entertaining from ancient Rome to the Super Bowl: an encyclopedia| journal=[[Choice Reviews Online]]|volume=46|issue=8}}</ref><ref>{{Cite web|title=The Serious Eats Guide to Dim Sum|url=https://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns.html|access-date=3 July 2020|website=[[Serious Eats]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704023428/https://www.seriouseats.com/2011/04/guide-to-dim-sum-dumplings-siu-mai-bao-chinese-steamed-buns.html|url-status=live}}</ref><ref>{{Cite web|date=25 January 2017|title=Chinese food lovers' guide to ordering, eating and appreciating dim sum|url=https://www.dallasnews.com/food/2017/01/25/chinese-food-lovers-guide-to-ordering-eating-and-appreciating-dim-sum/|access-date=3 July 2020|website=[[Dallas News]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704022311/https://www.dallasnews.com/food/2017/01/25/chinese-food-lovers-guide-to-ordering-eating-and-appreciating-dim-sum/|url-status=live}}</ref><ref name="Chiang 2019">{{Cite web|last=Chiang |first=Karen |title=The yum cha rules you need to know|url=https://www.bbc.com/travel/story/20190227-the-yum-cha-rules-you-need-to-know|access-date=3 July 2020|publisher=[[BBC]]|language=en|archive-date=4 July 2020|archive-url=https://web.archive.org/web/20200704041550/http://www.bbc.com/travel/story/20190227-the-yum-cha-rules-you-need-to-know|url-status=live}}</ref> Typically, the server starts by asking diners which tea to serve. According to etiquette, the person closest to the tea pot pours tea for the others. Sometimes, a younger person will serve an older person.

Those receiving tea express thanks by tapping their index and middle fingers twice on the table.<ref name="Millson 2017" /><ref name="Chiang 2019" /> According to one legend, the finger-tapping tradition evolved from an incident when an emperor poured tea for his servant in a public teahouse during a trip where the emperor concealed his identity to mingle with the commoners. Having been instructed by the emperor to not expose his identity to the public, the servant showed gratitude by improvising the finger-tapping gesture instead of what should have been a kowtow, which would have betrayed the emperor's noble status. The practice gradually evolved to represent gratitude for having tea poured by others.

Diners also flip open the lid (of hinged metal tea pots) or offset the tea pot cover (on ceramic tea pots) to signal an empty pot; servers will then refill the pot.<ref name="Dim Sum Guide" /><ref name="Chiang 2019" />