Editing Dim sum (section)

==== 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.
|-
|}