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Recipes from the Garden of Contentment (Chinese: 隨園食單; pinyin: Suíyuán Shídān) is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including Food Lists of the Garden of Contentment , [ 1 ] Menus from the Garden of Contentment , [ 2 ] Recipes from Sui ...
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] Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.
Ha gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.
These baos are popular at dim sum restaurants and Chinese bakeries alike, and for good reason. The sweet, rich barbecue flavor and meltingly tender char siu meat are a match made in pork paradise.
For Chinese khamom jeebs or shumei, in some southern provinces such as Phuket or Trang, the dipping sauce is different from other regions, namely, it is a reddish-brown and sweet sauce. Eating khanom jeebs with this dipping sauce is part of eating dim sum and is a common breakfast culture of Trang locals. [14]
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. [1] They are served as a type of dim sum during yum cha and are sometimes sold in ...
Water chestnut cake (traditional Chinese: 馬蹄糕; simplified Chinese: 马蹄糕; Cantonese Yale: máhtài gōu) is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. [1] When served during dim sum, the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after ...
Taro dumpling (Chinese: 芋角; Jyutping: wu6 gok3; Cantonese Yale: wuhgók) is a variety of dim sum served within Chinese cuisine. [1] It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry.