CH.41.0001
Cantonese Braised Pork Ribs with Black Bean (Dou Chi Pai Gu)
Dou chi pai gu: steamed pork ribs with fermented black bean (dou chi), garlic, chili, and soy — one …
Guangdong Province — a di
CH.41.0002
Cantonese Cha Siu Bao (BBQ Pork Bun) — Baked and Steamed
Cha siu bao: the most iconic Cantonese dim sum — BBQ pork (char siu) filling encased in two versions…
Guangdong Province — cha
CH.41.0003
Cantonese Har Gau (Crystal Shrimp Dumpling)
Har gau (shrimp dumpling): considered the pinnacle of Cantonese dim sum technique — a translucent wr…
Guangdong Province — har
CH.41.0004
Cantonese Pork Ribs in Black Bean Sauce (Dou Chi Zheng Pai Gu / 豉汁蒸排骨)
Steamed spare ribs with fermented black bean (douchi) and garlic is a dim sum cornerstone — small pi…
Guangdong Province — Cant
CH.41.0005
Cantonese Radish Cake (Lo Bak Go)
Lo bak go: radish (turnip) cake of Cantonese dim sum. Shredded daikon mixed with rice flour batter, …
Guangdong Province — lo b
CH.41.0006
Cantonese Rice Noodle Roll (Cheung Fun)
Cheung fun (intestine noodle — named for its tubular shape): delicate steamed rice noodle sheets rol…
Guangdong Province — a di
CH.41.0007
Cantonese Siu Mai (Steamed Pork Dumplings)
Siu mai: open-topped dim sum dumpling — the archetypal Cantonese dim sum item alongside har gau. The…
Guangdong Province — siu
CH.41.0008
Char Siu So (叉烧酥) — BBQ Pork Flaky Pastry
Char siu so (叉烧酥, BBQ pork flaky pastry) is a dim sum preparation of a laminated, flaky Chinese past…
CH.41.0009
Cheung Fun (肠粉) — Steamed Rice Noodle Roll: The Cantonese Technique
Cheung fun (肠粉, literally intestine noodle — the shape of a rolled rice noodle roll resembles a saus…
CH.41.0010
Chicken's Feet (凤爪 Feng Zhua) — Braised and Deep-Fried Dim Sum
Feng zhua (凤爪, phoenix claws — the poetic Cantonese name for chicken feet) are one of the most time-…
CH.41.0011
Chinese Sticky Rice in Lotus Leaf (Nuomi Ji)
Nuomi ji (Lo mai gai): glutinous rice mixed with chicken, Chinese sausage, dried mushrooms, and drie…
Guangdong Province — lo m
CH.41.0012
Har Gow (虾饺) — Pleated Shrimp Dumpling: Dim Sum Benchmark
Har gow (虾饺) is considered the benchmark test of a dim sum chef's skill. A perfect har gow has a tra…
CH.41.0013
Lo Bak Go (萝卜糕) — Turnip Cake: Dim Sum Pan-Fry Classic
Lo bak go (萝卜糕, daikon or turnip cake) is a dim sum classic — a savory rice flour and shredded daiko…
CH.41.0014
Lo Mai Gai (糯米鸡) — Lotus Leaf Sticky Rice Parcel
Lo mai gai (糯米鸡, literally glutinous rice chicken) is a dim sum preparation of glutinous rice mixed …
CH.41.0015
Ma Lai Gao (马来糕) — Steamed Brown Sugar Sponge Cake
Ma lai gao (马来糕, Malay cake — a dim sum preparation with no direct Malay origin, though the name per…
CH.41.0016
Siu Mai (烧卖) — Open-Top Dumpling: Cantonese Assembly Technique
Siu mai (烧卖) are the open-topped dumplings of dim sum — a thin round wrapper gathered and pleated ar…
CH.41.0017
Steamed Pork Ribs with Black Bean (豆豉排骨 Dou Chi Pai Gu) — Dim Sum Classic
Dou chi pai gu (豆豉排骨, black bean steamed pork ribs) is one of the most universally popular dim sum p…
CH.41.0018
Taro Cake (Wu Tao Gou) and Taro Dumpling (Wu Gok)
Wu tao gou (taro cake) and wu gok (taro dumpling): two distinct Cantonese taro preparations. The cak…
Guangdong Province — wu g
CH.41.0019
Wu Gok (芋角) — Taro Dumpling with Lacy Honeycomb Shell
Wu gok (芋角) is one of the most technically demanding and visually spectacular dim sum preparations —…