Editing Dim sum (section)

=== 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; 
|-
|}