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You can’t go wrong with food ranging from steamed dumplings to baked buns and sweet desserts, but here are some must-order dishes to try at any dim sum restaurant. Start off with dim sum favorites such as steamed dumpling with hot and sour sauce, steamed ‘siew mai’ with mushroom, steamed fluffy barbecued pork bun, steamed ‘cheong fan’ rice roll with prawn and pork congee with century egg. End your meal with a selection of refreshing and rejuvenating sweet treats such as the popular steamed custard bun, Teochew classic yam paste with pumpkin and gingko nut, light and tantalising lemon jelly, aloe vera in calamansi juice or  everyone’s favourite chilled mango pudding. Download Specification Sheet About Stone Lighting Stone Lighting offerings range from exciting new crystal designs to Murano organic glass creations and are composed of innovative designs that have inspired our industry for many years. Product must be in original, new, uninstalled condition with all original parts, tags, and packaging. Sign up to receive emails from Lightology highlighting our latest products, special offers and events! What a delight it was to be chosen again to participate in this month’s Foodbuzz 24×24 event! Dim sum is a classic Cantonese breakfast or brunch where you can enjoy small portions of many different delicacies which usually comes pushed on carts or trays to your table. Please keep in mind that we were only able to capture the dim sum dishes that were offered at the restaurants we visited, so don’t limit yourself to our list.
These are the dim sum carts that you will see being shuttled around the restaurants, stopping at the tables with eager eaters to showcase their dishes.
Steamed Pork Dumplings (Siu Mai: pronounced Shu Mai) - This is probably one of the most popular dim sum dishes. Steamed Shrimp Dumplings (Har Gau: pronounced Har Gow) - This is a delicate steamed dumpling with whole or chopped-up shrimp filling.
Rice Noodle Rolls (Cheung Fan) - These are wide, thin, and slippery rice noodles that are steamed and then rolled. Sticky Rice (Lo Mai Gai): This dish is packaged in fragrant lotus leaves which consists of sticky rice, sausage, and mushrooms. Phoenix Talons aka Chicken Feet (Fung Jao) - These are chicken feet that are deep-fried, boiled, and marinated in a black bean sauce and then steamed. Steamed BBQ Pork Buns (Char Siu Bao): These are Cantonese barbecue pork buns filled with barbecue flavored char siu pork. Baked BBQ Pork Bun (Char Siu Bao) - This is the other variation of the BBQ Pork Bun, except that it's baked instead of steamed and uses a different kind of dough. Barbecued Pork Pastry (Char Siu So) - This BBQ Pork Pastry is made with flaky puff pastry dough.
Spring Roll (Chun Guen): This classic spring roll is usually filled with various types of vegetables like carrots, cabbage, and woodear mushrooms. Tofu Bean Curd Roll (Sin Jyut Gyun) - The tofu skin is dried and hydrated during the cooking process. Pork Spare Ribs (Pai Gwat) - This is pork spare ribs that is steamed with fermented black beans.
Chinese Donut Noodle Wrap (Zhaliang: pronounced Jaa Loeng) - This is a large rice noodle that is steamed and then wrapped around a Chinese donut stick. Fried Taro Dumplings (Wo Gok) - This is a newer addition to the dim sum family and it's getting to be more prevalent in the restaurants we go to. Egg Custard Tart (Dan tat) - This is composed of a flaky puff pastry dough with an egg custard filling and baked to perfection. Mango Pudding (Mong Guo Bo Din) - A nice refreshing dessert that is a sweet mango-flavored pudding and typically served over evaporated milk. Sesame Seed Balls (Jin Dui) - Balls of glutinous rice flour that is filled with yellow mung bean paste, rolled in sesame seeds, and then deep fried. This is how a typical dim sum restaurant will serve the dishes - in metal steamers or small plates. We hope that you were able to find this Dim Sum 101 tutorial to be helpful in your search for great dim sum! Even then dim sum I had in HK wasn’t as good as some of the places I had Yum Cha in Sydney. I was so blown away by how you got such great shots in a restaurant and then I read your response LOL. HAHAHA, yeah we fooled a lot of people into thinking we took these pictures at the restaurant.
For years, I’ve kept my dumpling addiction in check by dint of my dwelling: I live in Brooklyn’s Crown Heights, a heavily Caribbean ’hood featuring gobs of jerk chicken, ox tail and curried shrimp. But then came news of dumplingslinging Eton’s October arrival on Prospect Heights’ Vanderbilt Avenue, a 10-minute walk from my home. Since opening in Carroll Gardens a couple years ago, Eton (run by former Cafe Gray toque Eton Chan) has cornered central Brooklyn’s slightly upscale dumpling market.
After ordering at the counter (there’s no waiter service), we took a table and cracked a brown-bagged Sierra Nevada Pale Ale.
Hey, I’ve been in France for the last week, turning myself into a roly-poly on far too much cheese and wine and sausage.
My corporal defense mechanism keeps me from entering competitive-eating competitions, a “sport” that ranks several rungs beneath curling. Naturally, I fell off my high chair of gluttonous hypocrisy during an October trip to China. My flight home landed 18 hours before the event, leaving me with wickedly disorienting jet lag.
I leisurely popped dumplings into my mouth, one by one, masticating the doughy meat to delicious, digestible goo.
Continuing my dietary disobedience, I climbed aboard my bike and pedaled past Utica Avenue’s auto-body shops to Boston Jerk City (1344 Utica Ave.
To feel healthy, I ordered a half-pound of pork served in Styrofoam alongside foil-wrapped bread. Not feeling offal, I headed to the sister-run Chinese Korean Noodle and Dumpling stand outfitted with pot-topped stoves, a minced-pork mound and a teensy-weensy counter. Instead of crying uncle, I summoned forth my girlfriend’s parting warning: Don’t do anything I wouldn’t do. Because sometimes life is awesome, I got to interview the owner of a dumpling factory a few weeks ago.
One hundred years ago, Bushwick, Brooklyn, was chocka-block with German immigrants and beer concocted by breweries like the stately brick Edward B. Tang left China during the Cultural Revolution when suffocating constraints forced students and intellectuals to flee. He relocated to England for several years, before moving to New York City in an equally tumultuous time: blackout-riddled 1977. Before launching in 1989, and to ensure Twin Marquis products were top-shelf, Tang headed overseas to survey and work in Asian noodle factories.
Research paid dividends, as his noodles became a hit in East Coast Chinatown grocery stores.
Instead of honing his competitiveeating skills, Tang is focusing on community service and do-gooding.


Expanding into the former brewery in 2007 brought new expenses, compounded by the recent escalation of prices for commodities such as eggs and wheat. Forget Manhattan’s Chinatown: Its Flushing counterpart is cheapskate-grub paradise, packed with pork-and-chive dumplings, ma po tofu, hand-pulled noodle soups—and nary a tourist searching for knockoff Louis Vuitton. Armed with $10 on a balmy afternoon, I bike to Flushing’s bustling thoroughfare, Main Street, and park beside Corner 28 (40-28 Main St.
Emboldened, I shuffle past tchotchke vendors and, beneath an LIRR station, discover AA Plaza (40-40 Main St. My belly anchored by carbohydrates and grease, I enter multifloor Sunflower Delight (40-46 Main St.
By contrast, the four-for-a-dollar dumplings tonged from the steam table at closet-size Super Snack (41-28 Main St., on 41st Road, 718-886-2294) are cold and gummy. Past a shoe-repair shop wallpapered with German-shepherd posters, there’s a glassed-in counter (no English name, 41-28 Main St. I stumble off like a bloodhound, sniffing out smoky meat at the Tian Shan Shish-Kebob cart (corner of Main St.
I bite greedily and cloud-like cream oozes around my lips, making me appear like a scandalous porn star. My Current Top 5 Beers1) Anderson Valley Blood Orange Gose: Tart, tangy and totally refreshing, the blood orange–goosed gose tastes like the Gatorade of the gods.
2) Ballast Point Grapefruit Sculpin: The San Diego brewery amplified their medal-winning IPA’s citric underpinning, creating a shandy fit for hopheads like me. 3) Notch Session Pils: Unfiltered and bitter in all the right places, this pilsner is perfect for pounding at the beach and backyard BBQs alike. Although you should be sure to note the waitress in charge of serving you and your guests (since each waitress is assigned to a certain set of tables), don’t hesitate to chase down other push-carts for your favorite dish.
If you don’t see the particular item you want in any of the carts, feel free to ask if you can special-order it from the kitchen. Although some dim sum restaurants expect that you pay your bill at a separate cashier, you should remember to leave a tip on your table for your waitress like you would at any other restaurant experience.
The buffet menu also leaves you spoilt for choice with a dizzying array of mains and noodles such as wok-baked prawn in oatmeal, pan-seared sliced sea perch in superior sauce, roasted pork ribs in “Wu Xi” style and fried Amoy vermicelli with assorted seafood. We wanted to think of something we haven’t touched upon on our food blog and thought about providing a dim sum reference for those who are not familiar with this popular Chinese cuisine – or for those who eat it often but are not sure what they are eating!
Feel free to experiment from the more common plates and choose something that may spark your interest. If you see what you like, you point and they will place it on your table and stamp the card. These distinctive steamed dumplings are shaped like a basket with the filling sticking out over the top and filled with pork and topped with fish roe.
They are often filled with different types of meats such as shrimp or beef, but this is our favorite which is filled with BBQ pork. These fluffy buns are made from wheat flour and steamed so they are fresh and hot when served. However, it's become more popular in restaurants because people like to enjoy all the protein-heavy dishes with a balance of some steamed vegetables. It's a great place to go with a group of people so that you can share the different options together. The idea of trying dim sum has always fascinated me and I’ve been tempted several times to venture out.
As a veteran dim sum eater, I get asked all the time about what it is and what foods to eat.
I will have an idea of what to order next time I’m within striking distance of a dim sum restaurant. I’m a fairly new convert to the radish cake, but it makes my decision of restaurant difficult now – my favourite place for radish cake has the worst fried squid tentacles! I think it’s because there is a better quality and variety of fresh produce in Australia. To get my twice-weekly dumpling fix, I travel to Sunset Park or Chinatown, where one buck buys four or five crisp, pork-and-chive pot stickers at huts such as Prosperity or Dumpling House. I will not feign that this was healthy fare—greasy pork has yet to take its rightful place in the food pyramid—but few culinary pleasures are finer than a pot sticker pulled from a pan: crunchy, steamy and dripping with juice that I licked from my fingers as if it were precious nectar. They’re a quality product sold cheaply and in great quantity, which is the Chinatown business model to a T.
It was as if a liquor store and a bar serving dollar beers opened up beside a recovering alcoholic’s apartment. His made-to-order dumplings, including pork-beef-cabbage and chicken-mushroom, are so snappy and succulent that I happily fork over $4 for five without complaint. The pork-beef was indistinguishable from the veggie-lentil version or the chicken, a huge problem when your sweetheart doesn’t eat meat. The pork’s five-spice seasoning overwhelmed the chewy meat, which was made salty by the BBQ sauce. We had high hopes for the veggie saiman, a sort of Hawaiianstyle ramen finished with seaweed, bean sprouts, bok choy, fish cakes, pickled radishes and scallions, but the broth was as saline as the tears of the Morton Salt girl. Anyone have any questions?” Just one: Why did I enter Chef One’s sixth annual dumpling-eating contest?
Whether it’s crispy, juicy pork-and-chive pot stickers at dumpy Prosperity Dumpling (46 Eldridge St. There’s nothing exceptional about consuming your weekly caloric allotment in a couple minutes. Behind me, a student wearing a Karate Kid headband popped pills that recalled caterpillar cocoons.
Then perhaps you shouldn’t be in a competitive-eating competition, I thought, as I climbed the stage. The fatty-chewy pork is polished brown with racy seasonings, which I licked off my fingers like an enthusiastic puppy.
CK’s specialty is boiled pork-and-chive dumplings served with crisp kim chi—a mish-mash owing to the ladies’ Korea-bordering Jilin hometown. I nodded enthusiastically, my catch-all method for dealing with language I’m too lazy to comprehend. Employing my newfound mantra, I separated wooden chopsticks and, one by one, belly distending with each succulent chomp, deliciously disobeyed orders.
Tang and Joseph devised a business plan for the Twin Marquis (so-called after Joseph’s twin sons) noodle factory and found a teensy Canal St. In 1999, Tang and Joseph started Chef One dumplings in another Bushwick space, creating flavors like chicken teriyaki and spicy chicken. The ersatz duck taco is moist and crisp, sweetened by the hoisin and the 75-cent price tag. But like buried treasure, its center contains soft chicken—veiny meat, rubbery skin and inedible cartilage included. I snake past gurgling pots and soup-slurpers and find Dumpling and Noodle House (41-28 Main St.


She coats my browned meat with red flecks, scissors off the stabby end and I chomp the lamb like a lollipop.
The tea runs out fast, but instead of calling your server over, indicate you want a refill by leaving the lid of your teapot ajar.
Traditional dim sum includes various types of steamed buns, dumplings, and rice noodle rolls that contains beef, chicken, pork, shrimp, or vegetables. To find out where the good dim sum restaurants are, ask a local Chinese friend, a shopkeeper in Chinatown, or take a glance at the lines outside a dim sum restaurant during lunch hour on the weekends. When you want to request a certain dish, you can use the handy dandy guide below and ask them in your best Chinese accent.
Keep in mind you are eating them for their taste, not their meat - so long as you can overcome your disgust from eating chicken's feet! Although the filling (Char Siu) is similar to the ones above, the puff pastry dough is what makes it different in flavor and texture.
In a typical dim sum restaurant with carts, you are given a card for your table and every time the servers give you a dish of your choice, they will stamp the card in the appropriate box to keep track of your bill.
Now, that I have to live a gluten free lifestyle due to health reasons, I sure would love a good GF dedicated Dim Sum restaurant.
However, I do not eat pork or shellfish, so to say my selections are limited would be the understatement of the year. Now I might be able to say the dishes names instead of pointing and making up names base on what’s inside! That’s why I’m philosophically opposed to paying more than a couple dollars for dumplings, even if they include hoity-toity ingredients such as Peking duck or kimchi and beef.
Let’s take the restaurant for a test drive,” I replied, rubbing my stomach as if it were a crystal ball, searching for a delicious future. Even the rice plate left us wanting, thanks to a salty wad of braised shredded chicken and seaweed, which lent an off-putting oceanic note to the dish. But in a fevered bit of blog-cleaning, here’s a few of the stories that have hit newsstands and the Inter-nerd in the last week. I was in the first batch of 10 male contestants, ranging from a short Mexican man to a bro with his hat spun backward. I surveyed the deep, empty bin by my feet and, at the horn, inserted a lukewarm dumpling into my mouth. No skin off my braces-straightened teeth—since committing to monogamy, nuptials have lost their luster. Outside the corner spot, oil-drum grills spew plumes of fragrant smoke arising from flaming, fall-apart jerk chicken and a rarity: spicy and juicy jerk pork. It was time to diversify, branch out and fill what Tang perceived to be a void in the lo mein and noodle market. It’s a tiny takeout counter where a gloved woman gleefully rips flesh from a Peking-duck carcass. Behind a row of smudged windows, a man griddle-cooks $1 scallion pancakes as seriously as a scientist. Rather, it’s a casual get-together restaurant experience where you’re supposed to be surrounded by good company, bottomless tea and piping-hot baskets of food.
Sometimes servers will ask for your choice of tea, in which case, ask for one of these teas that pair best with dim sum: bo-lay (pu-erh), wu-long (oolong) or gook-fa (chrysanthemum). In fact, many even offer set menus upon request so that you can order additional plates like congee, barbecue pork and lobster noodles.
This type of cuisine has become increasingly popular so we wanted to provide a guide to help those who want to know more about dim sum to understand the different types of dishes that are offered. Just take your time, enjoy the never-ending tea, and have fun with the various options at the restaurant (don’t forget the dessert!). This would normally be a pleasant undertaking, but these dumplings were greasy and soft, with their wrappers partly blown out.
Canal and Hester Sts., 212-343-0683) or rich, slurp-friendly pork-and-crab soup dumplings at Flushing’s Nan Xiang Xiao Long Bao (38-12 Prince St. There they lose their appetizer status, served as a main course or a meal’s closing dish, arriving even after dessert.While visiting seaport town Yantai, I consumed dozens of plump beauties, my stomach growing as round and white as dumplings themselves.
We lined up before bowls of 20 whole-wheat chicken dumplings—thick as a thumb, long as a middle finger—and planned our methods of attack.
I’ve oft-boasted of devouring my age in dumplings, but the logistics grow more daunting with each passing year.
You and your guests order from the dishes pushed around the room in steam table trolleys by simply pointing to your favorite items. You will also find the best in low voltage lighting systems in our newest generation of monorail and cable lighting. We ventured to a couple restaurants to order the popular dim sum dishes to take home to photograph (and obviously to eat them) so that we can provide detailed descriptions of each item along with the Chinese name for your reference.
We would love to hear your own dim sum experience (likes, dislikes, favorite restaurants, etc) so please do share!
If the kitchen turned out a top-notch dumpling, I could easily overlook the so-so saiman and rice-meat plate. I frequent bikini bars and often crawl home like—and possessing the verbal prowess of—a toothless toddler. Concerning dumpling consumption, pleasure becomes pain much easier at 30 than at 18—a lesson that extends to whiskey shots as well.
There’s no English name for the red-awning shack, but a sorta translated menu lists vegetable-pork buns for a paltry 60 cents. The squeaky-clean bakery offers inexpensive weirdoes such as corn buns, taro-puree puffs and “green tea sticky balls,” but I’m gaga for sweet, pillowy bread topped with coconut. Waitresses stamp your bill for each small plate you order, and the entire bill is paid after the meal. Stone Lighting is also on the forefront of LED innovation, incorporating the energy efficient technology into many of its luminaires.
It doesn’t help that many of the dim sum restaurants places have had to come up with pork-free dim sum dishes for the local majority. The contestants—40 males, 16 females—were split into two camps: the steely-eyed pros (“My technique is to get on my knees and not swallow,” said one amply bellied dude) and in-over-their heads amateurs. I paused and watched another contestant shove fistfuls of waterlogged dumplings into his hunger hole, smearing his face like a toddler, snorting like a bull.
We’d spend evenings munching Tofutti Cuties—dairy-free “ice cream” sandwiches—and discussing factory-slaughtered cows.
Such down-market merchandise is matched by a superb food court, which slings delicacies ranging from hand-pulled noodle soups to incendiary Sichuan cow tongue. The bun’s as big as my fist, and jammed with pink pork, green onion and zingy greens: a trio as addictive as cigarettes.



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