Yat Dim Yu Dim Jyun Mun Dim

Classic Cantonese dim sum, with translucent wheat starch wrappers enclosing whole, sweet, and crisp shrimp, springy texture and full of fresh flavor.

Pork and shrimp filling, topped with crab roe, firm and delicious texture, a must-order traditional dim sum for tea.

Tender beef balls mixed with water chestnuts and cilantro, served on a bed of dried bean curd sheets that absorb the rich meat juices.

Chicken feet deep-fried then steamed, coated in a rich sauce, the skin separates easily from the bone, tender and flavorful.

Fresh pork ribs cut into small pieces, steamed with fermented black beans and minced garlic, tender and juicy, savory and appetizing.

Bean curd skin wrapped around pork and vegetable filling, simmered in a flavorful superior broth, moist and rich in texture.

Honeycomb beef tripe braised for a long time, absorbing a special Chu Hou sauce, with a tender yet chewy texture.

Fish balls made from pounded mud carp paste, with aged tangerine peel to remove fishiness and enhance flavor, served with seasonal vegetables.

Soft, white bun splits open to reveal a sweet and savory barbecued pork filling, a classic bun from Cantonese tea houses.

Traditionally fermented steamed cake, golden brown in color, fluffy with air pockets, and a rich brown sugar aroma.

Steamed buns shaped like peaches, filled with smooth lotus seed paste, often eaten for birthdays to symbolize longevity.

Bean curd skin wrapped around chicken, fish maw, and ham, steamed to bring out the flavors of various ingredients.

Glutinous rice, chicken, and dried scallops wrapped in lotus leaves and steamed, the glutinous rice absorbs the lotus leaf fragrance and the fat from the filling.

Steamed chicken served with fish maw (cotton) soaked in rich broth, topped with crab sticks, tender and delicious.

Fresh seasonal vegetables quickly blanched in boiling water, drizzled with cooked oil and soy sauce, crisp and refreshing.

Translucent dumpling wrappers filled with minced pork, peanuts, celery, and jicama, offering a rich texture and Teochew characteristics.

Pork and shrimp filling, shaped like siu mai, with rich broth, a nostalgic dim sum item.

A whole quail egg is steamed on top of traditional pork siu mai, blending the flavors of egg and meat.

The top layer is crystal clear osmanthus jelly, and the bottom layer is rich coconut milk jelly, with a cool, smooth, and refreshing texture, and a pleasant floral aroma.

Translucent dumpling wrappers reveal green pea shoots and pink shrimp, with a light, fresh, and sweet flavor, a healthy choice.

Siu mai-style dim sum made primarily with beef, firm and springy texture, full of fresh beef flavor.

Silky smooth rice noodle rolls wrapped around whole fresh shrimp, drizzled with sweet soy sauce, a perfect combination of freshness and rice aroma.

Rice noodle rolls filled with chopped barbecued pork and cilantro, with a balanced sweet and savory flavor and a unique aroma.

Tender minced beef steamed with rice noodle rolls, the meat is delicate and melts in your mouth.

Tender rice noodle rolls wrapped around crispy Vietnamese spring rolls, soft outside and crispy inside, creating a strong and interesting textural contrast.

Traditional hand-pulled rice noodle rolls, with paper-thin and smooth texture, usually served with peanut sauce or sweet sauce.

Glutinous rice flour skin fried to a golden crisp, slightly sweet and chewy outside, with a savory pork and dried shrimp filling inside.

Dumpling wrappers fried to a crisp, filled with chives and minced meat, releasing a burst of chive aroma with every bite.

Dumplings filled with fresh shrimp, deep-fried until golden and crispy, usually served with salad dressing, sweet and sour to cut through richness.

Eggplant sections stuffed with fish paste or meat paste, deep-fried and then coated in a rich sauce, crispy outside and soft inside.

Typically includes one piece each of turnip cake and taro cake, pan-fried until golden brown and crispy on the outside, soft on the inside.

Crispy Vietnamese-style spring rolls with a light and non-greasy filling wrapped in crispy rice paper.

Classic steamed rice bowl with chicken feet and pork ribs placed on top and steamed, the meat juices seep into the rice, creating a rich and delicious flavor.

Hand-formed pork patty mixed with salted fish bits and steamed, the unique aroma of salted fish is very appetizing.

Tender beef slices served over rice, topped with a fried egg, mixing the yolk into the rice makes it even smoother.

Tender chicken pieces steamed with wood ear mushrooms and lily buds, the chicken oil infuses the rice, creating a fragrant and delicate flavor.

Tea charge in a Chinese tea house, served with hot tea to aid digestion and cut through richness.