The Lord is my shepherd. I shall not want.
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and shiitake mushroom.
A dumpling said to have originated from the Chaozhou (Teochew) prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms in a Thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of ...
This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Similar to fried calamari, the battered squid is deep-fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Rice noodle rolls are fried after they are steamed and then sprinkled with sesame seeds. Popular fillings include beef, dough ...
Cakes made of crispy water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
