Dim sum

type of dim sum

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

(), or simply '''', is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed. They are a variation of mantou'' from Northern China.

style of Chinese cuisine of bite-sized portions served in small steamer baskets or plates

variety of fermented tea produced in the Yunnan province of China

Chinese food

Mantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

Chinese fried pastry

Youtiao (), known in Southern China as yau char kway (), is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

popular style of Cantonese barbecued pork

Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

Chinese and Japanese food product made from soybeans

type of offal

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

Cantonese barbecue-pork-filled bun

Chinese dessert also popular in Hong Kong, Hong Kong, Taiwan, Japan, Malaysia and Singapore

sweet bun, popular in Hong Kong, named after its characteristic topping, similar to the surface of a pineapple fruit; does not contain any pineapples

traditional Cantonese dumpling

savory dish in Chinese cuisine popular in Cantonese dim sum

Dessert originating from India which is common in Hong Kong, Malaysia, Macau, Singapore and Thailand

white, chilled, gelatinous southern Chinese dessert

spareribs

Cantonese leaf-wrapped dim sum

Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan.

Chinese steamed dumplings

A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai

Chinese dim sum dish

food

Chinese sweet bun

Zhaliang or jaleung ( is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around youtiao (fried dough). It can be found in Chinese restaurants in Guangdong, Hong Kong, Macau and Malaysia.

Chinese cuisine

Cantonese dim sum dish

Cantonese style dumplings

cantonese dish made from the vegetable taro

thumb|upright|A crab-roe tang bao of the Jiangsu style

Tofu skin roll

type of cake

Refrigerated dim sum dessert

peach-shaped Cantonese buns

type of food pastry

type of offal

Chinese rice dish

REDIRECT Baozi#Types

large Chinese steamed bun