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Dim sum (traditional Chinese: 點心; simplified Chinese: 点心; pinyin: diǎn xīn; Jyutping: dim2 sam1) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, [1] [2] with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” [3] Most ...
Dishes derived from cuisines of the Western world, but not classified into a particular country, belong in this category. It is known in Hong Kong as sai chaan ( 西餐, 'Western cuisine'), and outside of Hong Kong as Hong Kong-style Western cuisine or Canto-Western cuisine. Restaurants that offer this style of cuisine are usually cha chaan ...
Some of the most common "Chinese" bakery products include mooncakes, sun cakes ( Beijing and Taiwan varieties ), egg tarts, and wife cakes . Chinese bakeries are present in countries with ethnic Chinese people, and are particularly common in Chinatowns. The establishments may also serve tea, coffee, and other drinks.
gāi méih bāau. Jyutping. gai1 mei5 baau1. The cocktail bun ( Chinese: 雞尾包; Jyutping: gai1 mei5 baau1) is a Hong Kong –style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. [1] Cocktail bun cross-section, revealing the coconut filling.
Pineapple bun. A pineapple bun ( Chinese: 菠蘿包; Sidney Lau: boh1loh4baau1) is a kind of sweet bun predominantly popular in Hong Kong [ 1] and also common in Chinatowns worldwide. [ 2] Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture ...
Shrimp toast or prawn toast ( Chinese: 蝦多士; Cantonese Yale: haa dō si) is a Cantonese dim sum dish from Hong Kong. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying. It is a common appetizer in Western Chinese cuisine. A common variant in the United Kingdom ...
A siu laap shop in Hong Kong. After meetings held between the Food Hygiene Select Committee, the Markets and Abattoirs Select Committee and the Street Traders Select Committee on the topic of "Sale of Cooked Food, Siu Mei, and Lo Mei in Public Markets" in 1978, siu mei shops officially entered into Hong Kong public markets. [3]
Southern Min. Hokkien POJ. hê-tsí-mī. Shrimp roe noodles or shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles. [2]