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Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork.In Cantonese cuisine, it is usually served as a dim sum snack. [1]
Lo mai gai [a] (Chinese: 糯米雞; Jyutping: no6 mai5 gai1; Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha. [1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai ( Chinese : 珍珠雞 ; Jyutping : zan1 zyu1 gai1 ...
Har 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.
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Mei Sum Bakery is an Asian Pacific American-owned Cantonese bakery in Portland, Oregon's Jade District. Operating in southeast Portland's South Tabor neighborhood as one of the city's few Chinese bakeries, Mei Sum serves baozi, mooncakes, pastries, sponge cakes, tarts, and other baked goods. The bakery has garnered a generally positive reception.
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Steamed meatball is a common Cantonese dim sum dish. [1] It is popular in Hong Kong and most overseas Chinatowns.The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning.
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