Cheung fun is a dim sum staple with a chewy texture, made from rice flour rolled into a thick sheet and steamed. It's wrapped around fillings like shrimp or pork, doused with a savory-sweet sauce.
A newer dim sum item, liu sha bao features a steamed bun stuffed with a salted egg yolk mixed with butter and condensed milk. The bun oozes a creamy, salty-sweet filling when bitten into, making it a delightful end-of-meal treat.
Iconic open-faced dumplings filled with ground pork and shrimp, siu mai is wrapped in a golden dumpling wrapper and often topped with garnishes like chopped chives or roe.
This comforting dish consists of glutinous rice wrapped in a lotus leaf and steamed with chicken, mushrooms, char siu, Chinese sausage, and salted egg yolk. The lotus leaf infuses the dish with a fragrant aroma.
Also known as Phoenix Claws, feng zhua are chicken feet double-cooked with a sticky-sweet sauce containing black beans and chili flakes. The feet become soft and gelatinous, making this dish a succulent.
These stuffed buns contain sweet barbecue pork wrapped in rice flour dough and steamed together. The pillowy dough balances the sharpness of the pork filling.
Har gow dumplings are recognized by their bright white dough made from wheat flour and tapioca starch. They are filled with raw shrimp and seasonings.
This pastry combines the legendary char siu pork, known for its glossy, fatty, bright-red appearance flavored with soy sauce, oyster sauce, spring onion, and sugar. Char siu sou offers a savory-sweet experience with a flaky pastry exterior.
A communal dish, beef ho fun consists of stir-fried rice noodles, beef, spring onions, and bean sprouts in a rich soy sauce. The chewy rice noodles and high-protein beef make it a filling and satisfying choice for sharing with fellow diners.