During my trip back hometown, I grabbed my family to taste Dim Sum together, cause it had been a long, real long time since I last treated myself to Dim Sum, especially, I couldn't find a really nice one near my house (the house refers to where I am staying now).
Dim sum is a Chinese light meal or brunch served with Chinese tea. It is eaten some time from morning to early afternoon with family or friends. Dim sum consists of a wide spectrum of choices, from sweet to salty. It has combinations of meat, vegetables, seafood, and fruit. The various items are usually served in a small steamer basket or on a small plate, depending on the type of dim sum.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Braised Duck in Ginger
Chicken in Herbs(I guess, I am not too sure) :P
Egg Tart
Egg tart (蛋撻 dan tat, 蛋挞 dàntà): Egg tarts are composed of a flaky outer crust with a middle filled with egg custard which is then baked. Some high class restaurants put bird's nest soup on top of the custard.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Fried Shrimp Rolls
We loved it so much that we ordered a second plate... :D
Phoenix Talons
Phoenix talons (鳳爪 fung zau, 凤爪 fèngzhuǎ): These are actually chicken feet that deep fried, boiled, marinated in a black bean sauce, and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as "White Cloud Phoenix Talons" (白雲鳳爪; báiyúnfèngzhuǎ; Cantonese: bak wun fung jau)
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Lotus Leaf Rice
Lotus leaf rice (糯米雞 no mai gai, 糯米鸡 nuòmǐjī): Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. No mai gai is a kind of rice dumpling. A similar but lighter variant is known as "Pearl Chicken" (珍珠雞 jan jyu gai, 珍珠鸡 zhēnzhūjī).
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Turnip Radish Cakes
Turnip/Daikon radish cakes or lo bak go (蘿蔔糕 lo bak go, 萝卜糕 luóbogāo): These savory cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Steamed Tofu
Dumpling
We were too hungry that we ate two of them before I remembered to take the photograph. They just looked too tempting... Yummy yummy~
Steamed Bun
Bau (包 bau, bāo): Baked or steamed, these fluffy buns are filled with different meats and vegetables. The most popular type is cha siu baau (叉燒包, 叉焼包, chāshāobāo), a bun with Cantonese barbeque-flavoured pork and onions inside. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Steamed Dim Sum
The one in yellow is actually Siu Mai.
Siu Mai (燒賣 siu maai, 烧卖 shāomài): Small steamed dumplings with pork inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
And the one above it is shrimp dumpling.
Shrimp Dumpling (蝦餃 har gao): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin (almost translucent) rice-flour skin.
(Extracted from http://en.wikipedia.org/wiki/Dim_sum)
Various types of Steamed Dim Sum
Various types of Dim Sum
Various types of Dim Sum
Various types of Dim Sum
Dim Sum
Various types of Dim Sum
