Here, you’ll learn about some of the top dim sum dishes such as translucent By combining northern and southern Chinese foods with eastern and western culinary techniques, the variety of dim sum dishes grew even more. Cantonese dim sum thus evolved to be even more refined and innovative, with a perfect balance between meat and vegetable portions and the inclusion of all flavors in existence. In the 1980’s, dim sum, which was by then widely enjoyed by the people of Guangdong and Guangxi, started incorporating elements of northern Chinese cuisine and western pastries. Some of the famous dishes created during that era were theĬhar Siu Bao (BBQ pork buns), Cantonese Egg Tarts, and The 1920’s and 30’s were the heydays of dim sum development in Guangzhou. Guangdong, or Cantonese, dim sum is most often found in the province of Guangzhou. During this time, the dim sum involved have evolved to become more complex and refined.
The tradition of yum cha, also known as dim sum, having tea with exquisite dim sum dishes, began more than 100 years ago during the Qing dynasty. That’s why it’s no exaggeration to claim that Cantonese dim sum is the king of dim sum and desserts throughout all of China. Only Cantonese dim sum can claim such a wide variety of dishes, refined ingredients, intricate cooking methods, originality, and a plethora of flavors. For fillings, meanwhile, there are 46 types spread throughout three major categories. For just outer layer ingredients, there are more than 23 types within the four major Cantonese cuisine styles. Hong Kong's traditional dim sum eateries are well known for their explicit lack of service, but that's all just part of the experience.We will introduce you to more than 100 types of Cantonese dim sum dishes, of which there are actually more than 4,000 varieties in total. Conclusionīefore visiting a reputable dim sum establishment make sure to check what their specialty is, while you can ask one of the staff while there, don't expect them to give you much of an answer. These delectable sweet treats are found all over the streets of Hong Kong, a combination of buttery, flaky pastry and a creamy, silky egg custard inside. The meal isn't finished until you've topped it off with an egg tart or dan tat to soak up the rest of your tea. These are more of a modern creation, a combination of the more traditional shrimp version with the addition of the youtiao to add a delicious layer of crispiness. Even better, some restaurants will add in some youtiao (a kind of crispy Chinese fried bread) to the shrimp. Cheung is a kind of flat rice noodle roll which is usually stuffed with either char siu, beef or shrimp and then drizzled with a seasoned soy sauce. There's a number of different cheung common in Cantonese cuisine, one of our favorites however are those with shrimp. Just look past your preconceptions and give a try, you'll thank us later and wonder what all the fuss was about.
#Dim sum dishes skin#
There's actually little meat in them, it's mostly just skin and bone, but the combination of juicy skin and a mouthwatering sauce together is what it's all about.
#Dim sum dishes full#
Chicken Feet (雞腳)īear with us here, while it might look slightly unappetizing, these marinated chicken feet are packed full of flavor. The combination of the soft, flavorful inside with a beautifully crispy outside makes for a delicious savory treat that pairs perfectly with the sauce it's usually served with. While the bland vegetable might not exactly inspire culinary confidence, the turnip is mixed with a variety of flavorful items such as Chinese sausage, shrimp and mushrooms. Photo by Cantonese comfort food at its best, it doesn't get much better than pan-fried turnip cake. As one of the forefront dishes of dim sum, a restaurant is often judged on their mastery of har gow and it's easy to tell those who do it well, the shrimp is perfectly juicy and the wrapper thin yet sturdy. Such a simple dish, just shrimp in a dumpling wrapper, however in spite of its few ingredients har gow is difficult to really perfect. Har Gow (蝦餃)įor anyone who is a lover of shrimp, and let's face it that's a large majority, har gow reigns supreme. It's one of the most famous dishes at the Michelin-star eatery Tim Ho Wan. Be sure to also try the baked char siu ones, the crispy outside texture adds a whole other level of greatness. The most common variant is the steamed version, a fluffy bun stuffed with the delicious roasted pork and its sauce. The Dim Sum Dishes You Need to Order When in Hong KongĪ crowd-pleasing favorite, no visit to Hong Kong is complete without trying the BBQ pork buns or char siu buns which are found at almost every established eatery in the city.
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