![]() ![]() Custard Buns (also called Mai Wong Bao) – For something sweet, these steamed custard buns are a Cantonese dim sum favorite.Radish Cake – They can be eaten pan fired or steamed and taste great with soy sauce splashed over them.In all cases, the outer layer is made of tofu skin. It is usually served in a small plate in twos or threes. It can be found in Hong Kong and among overseas Chinese restaurants. Bean Curd Sheets – Tofu skin roll or Tofu roll is a dim sum dish.You can get them with out without a filling and are usually a hit with the kids! Rice rolls (also called Cheung Fun) – These semi translucent rice noodles are simple but delicious smothered in soy sauce.The texture can be a little rubbery, but the taste is spicy, sweet, and salty. ![]() Chicken Feet – Whilst these may not sound instantly appealing, chicken feet are an iconic dim sum.Steamed meatballs typically made with beef, water chestnuts, coriander and lots of seasoning. Beef balls – A common Cantonese dim sum dish and very popular in Hong Kong.Har Gow – Essentially a shrimp dim sum, the skin is translucent and you can see the texture of the shrimps inside.Char Siu So – This is also made with barbecued pork and comes in a flaky and buttery pastry topped with sesame seeds.The baked Bao is usually glazed with a honey syrup, and the steamed version is fluffy like a cloud. Char Siu Bao – This sweet and salty barbecue pork bun is either steamed or baked. ![]() As the dumplings cool, the broth solidifies so they need to be eaten quickly, but be careful not to scald your mouth! During steaming the broth inside liquefies, poaching the pork in a savory soup.
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