It's customary for Chinese people to have dim sum with their family once a week.
So today I will be teaching you how to say some of the yummy dishes available!
First of all dim sum in Chinese - 點心 .
When Chinese people have dim sum, they don't say they're going for dim sum, they say they're going to 飲茶 - yam chaa which also means to drink tea. You could see it as a Chinese style afternoon tea. Small portions mean you can try a bit of everything!
Now, let's get started!
蝦餃 : haa gow - prawn dumplings. A prawn mince wrapped in a soft shell. The easiest way I can describe the pronunciation is to emphasise the a in haa which is why I've put double a and gow rhymes with cow.
燒賣 : siw maai - prawn and pork dumplings. Not similar to the above although they're both called dumplings. A meaty mixture encased in a thin wrap.
上海小籠包 : seurng hoy siw lung baow - aka xiaolongbao. A steamed dumpling of meat encased in a soft shell that also has soup inside! Beware when eating as it can be very hot!
腸粉 : cheung fann (exaggerate the n) - this is a steam rice roll. It uses rice flour so there's not actual rice pieces in it. It can be serves plain with soy sauce or filled with different meats such as char siu, beef, prawns or pork.
油炸鬼 : yaow jaa gway - deep fried dough sticks. It's light and airy, ideal with congee. This is not really something you would order for dim sum but I felt the need to add it on due to the next dish.
炸兩 : Jaa leung - what I would call two in one! Yaow jaa gway wrapped in cheung fann sprinkled with spring onions and dipped in peanut sauce and hoisin sauce is the perfect combination!
叉燒包 : chaa siw baow - steamed buns with Chinese bbq pork filling.
If you want a flaky pastry then 叉燒酥 chaa siw so is filled with the same meat.
奶皇包 : naai/laai wong baow - steamed custard bun. Baow refers to a steamed bun made with a soft dough.
魷魚鬚 : yaow yu so - deep fried squid
鹹水角 : haam sui gok - deep fried dumpling made with a mixture of glutinous rice flour filled with pork.
芋角 : wu gok - similar to the above but with a layer of taro. This dumpling has a lot of textures. Crispy outer layer, a soft layer of taro and a firmer filling made with meat.
煎竹卷: Jeen juk goon - fried bean curd/(tofu) rolls. This is made with a vegetarian or meat filling wrapped in bean curd skin and then fried. This dish is also served steamed, called 蒸竹卷 - jing juk goon. Jing meaning steamed.
蛋撻 : daan taat - egg custard tart. One of my favs!
Some of the main dishes include:
海鮮炒麵 aka 三鮮炒麵 - Hoy seen chow meen aka sam seen chow meen. One of my favourites - seafood fried noodles which are also called three seafood fried noodles. It is called that because there are normally three types of seafood with the dish; prawns, scallops and squid on a bed of crispy, crunchy fried noodles...yummmm!
三燒飯 Sam siw faan. Three roast rice, usually consists of roast pork, char siu and roast duck.
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