The custom of eating dim sum actually extends back to a much older tradition known as yum cha (饮茶) or “drinking tea”. Yum cha has been popular in Cantonese-speaking regions such as Guangdong province, Hong Kong, and Macau for decades, and is somewhat similar to the English custom of afternoon tea. The term refers to a type of meal that is usually eaten from early morning until mid-afternoon, where patrons drink Chinese tea and eat small dishes of food. It has its roots in the ancient Silk Road, when travellers would stop to rest at teahouses and order small snacks to give them a boost of energy.

While dim sum is the name used to describe the small dishes, the entire meal is generally known as yum cha. Since the meal is often eaten early in the day, most dim sum dishes are steamed or stir-fried rather than deep-fried to keep them tasting light and fresh. It is customary to offer a wide range of dishes, including savoury snacks like dumplings and sweet treats such as egg tarts. Each dish is usually quite small, with normally three to four bite-sized portions per plate. Dishes are shared among all of the diners at the table, allowing everyone to try a wide variety of food. That being said, after you’ve tasted a few delicious dim sum dishes, you may find you don’t want to share!

Traditional dim sum restaurants have a truly unique way of serving their miniature meals. Several dishes of dim sum are fully cooked and then placed on heated carts, which are wheeled around the restaurant. Diners are free to select what dishes they please without having to order from a menu, and a card at their table is stamped to indicate what they’ve taken. In this instance, dishes aren’t individually priced, but are instead priced according to size. They are generally classified as small, medium, large, extra-large, and special, with the “special” category referring to expensive dishes containing rare ingredients. Nowadays many restaurants only serve dim sum via the cart method during peak times, and revert to an à la carte menu during quieter periods so as to minimize food wastage.

Several types of tea are served alongside the dim sum, including chrysanthemum tea, green tea, oolong tea, pu’er tea, and a variety of scented teas. However, much like afternoon tea in England, the tea usually takes a backseat to the main event: the food! From bamboo steamers weighed down with plump dumplings to plates piled high with thickly sauced chickens’ feet, dim sum is a time to indulge in all the weird and wonderful treasures that Cantonese cuisine has to offer. We’ve listed just a handful of the standard dim sum dishes that you’re likely to come across, so prepare to get your taste-buds tingling!

Changfen (肠粉)

Commonly known in English as a rice noodle roll, Changfen is made from a wide, thin strip of rice noodle known as hor fun in Cantonese or Shahe fen in Mandarin Chinese. It is so-named because it is said to have originated from the district of Shahe in Guangzhou. The rice noodle sheets are made from a simple mixture of rice flour, glutinous rice flour, and water, which is spread thinly over a flat pan with holes and steamed until the sheet is cooked but still maintains its elasticity and sheen.

It is then folded approximately three times and served with a warm, sweetened soy sauce poured over the top. While the plain variety contains no filling, more popular types are filled with shrimp, pork, beef, vegetables, and a number of other ingredients. In this instance, most chefs will place the filling onto the noodle sheet before it has finished cooking. This means that, as the noodle continues to cook, it will set around the filling. A well-made Changfen should have two qualities: a good aroma, and a smooth or slippery texture. Just make sure it doesn’t slip right out of your chopsticks, or you’ll be bitterly disappointed!

The noodle should be a little transparent so as to slightly reveal the filling, and is typically scored three times at the top. The rolls are generally served in threes, because you can’t go wrong with the magic number! The most popular style of Changfen served during yum cha is known as Zhaliang (炸两). This involves tightly wrapping the rice noodle sheet around a piece of youtiao or fried dough. This fluffy treat is then served with a helping of sweetened soy sauce, hoisin sauce, or sesame paste. It is often eaten with soy milk or congee (Chinese rice porridge) as part of a hearty dim sum breakfast.

Dumplings (饺子)

Whether it’s breakfast, lunch, or dinner, there’s never a bad time to gorge on a few dumplings! These plump parcels have been a staple in teahouses for centuries, and naturally made up part of the original platter on offer at the first dim sum restaurants. However, the dumplings you’ll find on the average dim sum plate will be very different to the Beijing dumplings that you might be used to. While Beijing dumplings are undoubtedly delicious, the sheer variety of dumplings available during yum cha might just make your head spin!

Popular types of dumpling in Cantonese cuisine include Har Gow (虾饺) and Fun Guo (潮州粉果), to name but a few. Har Gow are colloquially referred to as “shrimp’s bonnets” because of their characteristic ingredient and pleated shape. Traditionally, the perfect Har Gow should have at least seven but preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, but sturdy enough not to break when picked up with chopsticks.

On top of all this, the dumplings must not stick to each other, the shrimp must be thoroughly cooked but not rubbery, and each dumpling should contain a generous portion of meat but not so much that it cannot be eaten in one bite. A throne fit for a king may be hard to find, but making a bonnet fit for a shrimp is an arduous task indeed! The delicate nature of the dumplings means they require great skill to prepare, and are sometimes used as a test for aspiring dim sum chefs.

Fun Guo is a variety of steamed dumpling that originates from the Chaoshan region of Guangdong province. Much like Har Gow, the dumpling skins are made from glutinous rice flour, which endows each dumpling with their characteristically transparent skin. However, unlike Har Gow, the skins are a little thicker, resulting in a heartier flavour. They are typically filled with an aromatic mixture of minced pork, dried shrimp, chopped peanuts, chopped spring onions, and mushrooms. While Har Gow and Fun Guo are two staple types of dumpling in the dim sum canon, there are so many different varieties to choose from that you’re sure to be in dumpling heaven!

Baozi (包子)

What could be better than a dumpling? A giant dumpling, of course! Baozi or “Steamed Buns” are widely regarded as the dumpling’s larger, stockier cousin. These velvety soft buns can either be steamed or baked, and come in all shapes and sizes, from savoury to sweet and from meat-filled to vegetarian. When it comes to Cantonese dim sum, the most popular variety of baozi is known as the Char Siu Bao (叉烧包) or “Barbecued Pork Bun”. Steamed Char Siu Bao are white and fluffy in texture, while baked ones are coated with a light sugar glaze that gives them a temptingly golden brown crust. The dough used in this type of baozi is also unusual in that yeast and baking powder are added, which gives it the texture of slightly dense bread.

In Cantonese cuisine, Char Siu is a type of siu mei or specialty barbecued meat. The cooking process involves slathering a fatty slice of pork in an aromatic mixture of honey, Chinese five-spice, red fermented bean curd, dark soy sauce, hoisin sauce, and Shaoxing rice wine before roasting it over a fire or in a rotisserie oven. The result is tender strips of pork that are beautifully marbled, mouth-wateringly moist, and dark red in hue. The pork is diced and added to a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame oil, rice vinegar, soy sauce, sugar, and rice wine, which is then stuffed into the baozi. As the baozi is cooked, the meaty juices and thick sauce soak into the surrounding dough and impart a simply irresistible flavour.

Phoenix Claws (凤爪)

Don’t let the name fool you; Chinese biologists haven’t stumbled upon a mythical creature just yet! Phoenix Claws are the euphemistic and rather inventive way of referring to a classic dim sum dish made from chickens’ feet. In order to make the dish, chickens’ feet are first deep-fried and then steamed to make them puffy before being simmered in a sauce made from fermented black beans, black bean paste, and sugar.

Some restaurants also serve a variation known as White Cloud Phoenix Claws (白云凤爪), where the chickens’ feet are simply steamed and served with a vinegar dipping sauce. While they may not look particularly appetising, the meat has a light and springy texture that perfectly complements the thick sweetness of the sauce. No dim sum dinner would be complete without this staple dish, so have a try and don’t be chicken!

Tofu Pudding (豆腐花)

Tofu Pudding is an archetypal example of the many wonderful desserts on offer during yum cha. The dish itself is as simple as it is delicious. Soft, silken tofu is spooned into a bowl and served with a clear sweet ginger or jasmine flavoured syrup, although in some restaurants it’s mixed with black bean paste or coconut milk instead. The result is a silky smooth dessert that tastes both delightfully sugary and refreshingly clean. It’s the ideal palate cleanser after a long meal of dumplings, steamed buns, and chickens’ feet!

Out of the Eight Great Culinary Traditions of Chinese Cooking, Cantonese cuisine is undoubtedly the most internationally renowned. When droves of expatriates left Guangdong province in search of work across the globe, they took their love of their local food with them, and this eventually led to Cantonese food becoming the most widely spread style of Chinese cuisine in the world. So, when you next go to your local Chinese takeaway, chances are you’ll be ordering a variation of a Cantonese classic!

While Cantonese food in the West has largely been adapted to suit foreign palates, signature dishes in Guangdong province and Hong Kong have retained their traditional flavours. This style of cuisine is characterised by its use of the freshest ingredients, minimal seasoning, and quick cooking, predominantly by steaming or stir-frying. No Cantonese dish would be complete without soy sauce, spring onions, and ginger, which make up the bulk of the seasoning. Sweet sauces like oyster sauce and hoisin sauce are also popular, while other spices may be used, but always sparingly.

Since Guangdong province and Hong Kong are both coastal regions, the locals have a marked preference for seafood. Delicately steamed fish with finely sliced ginger and stir-fried shrimp with a dash of salt and pepper form just some of the dishes that exemplify the Cantonese dedication to freshness and natural flavour. Many Cantonese restaurants even go so far as to keep aquariums of live fish on the premises, ready for consumption at a moment’s notice. Yet the style has also become notorious for its use of strange and controversial ingredients, including shark’s fin, snake, rat, and abalone. So be sure to double-check your order before it arrives!

Char Siu (叉烧)

Char Siu or Barbecued Pork is a popular example of a Cantonese cooking style known as siu mei (烧味). This is where meats are roasted on spits over an open fire or in a wood-burning rotisserie oven to create a unique and intense barbecue flavour. Before being roasted, the meat is typically coated in a thick sauce, with different sauces being employed for different types and cuts of meat. As you can imagine, most family homes don’t come equipped with their own rotisserie oven, so siu mei is typically prepared at specialty shops! At these shops, patrons can purchase sliced meat on its own, or special meal boxes complete with tender roasted meat and fluffy white rice.

Char Siu literally translates to mean “fork roast”, and refers to the way in which strips of boneless pork are skewered with long forks before being roasted over a fire. In ancient times, wild boar was the meat of choice, although nowadays the cut of meat used is usually pork loin, pork belly, pork shoulder, pork fat, or pork neck-end. These cuts are chosen for their sumptuous fatty marbling, which ensures the roasted meat stays mouth-wateringly moist. The meat is seasoned with an aromatic mixture of honey, Chinese five-spice, red fermented bean curd, dark soy sauce, hoisin sauce, and rice wine, giving it a noticeably dark red complexion. Like most siu mei meats, Char Siu is often consumed with rice, noodles, or inside a bun as a form of dim sum.

White Cut Chicken (白切鸡)

Although White Cut Chicken is usually classed as another type of siu mei, it can be somewhat misleading since the dish isn’t actually roasted. Instead, a whole chicken is first marinated with salt before being cooked in hot water or chicken broth seasoned with ginger. Other variations involve seasoning the broth with a myriad of ingredients, including spring onions and star anise. When the water starts to boil, the heat is turned off and the chicken is left to cook in the residual warmth for about 30 minutes. This ensures that the meat is deliciously moist, without being too rubbery or overcooked. Once cooked, the chicken’s skin will still be very light in colour, but the meat will be tender and packed full of flavour.

The chicken is usually allowed to cool before being chopped into pieces and served with the bone in. It is sometimes garnished with a mixture of coriander and ginger, but is typically accompanied by a dipping sauce made from finely chopped ginger, spring onions, salt, and the leftover chicken broth. Some restaurants may also offer hoisin sauce, soy sauce, oyster sauce, or chilli oil sauce as a fun twist on the traditional recipe. The tantalisingly fresh chicken is perfectly complemented by the subtle sauce, creating a dish that is simple and naturally flavourful.

Wonton Noodles (云吞面)

We’re sure you’re familiar with the venerable Wonton Noodle Soup, a family favourite that graces the insides of so many Chinese takeaway menus. Just like chicken noodle soup, a steaming bowl of this Chinese classic is sure to warm you up on a cold day. Yet you might be surprised to hear that this homely dish is often used to test the ability of many Cantonese chefs in training! The best wontons should always be bite-sized, and this requires a high level of skill. Too much filling and the wonton wrapper won’t close properly; too little, and the diner is left with a flavourless ball of pastry.

The wontons themselves are stuffed with a mixture of minced prawn, chicken, or pork, chopped spring onions, and mushrooms or black fungus. They are normally served in a broth, along with noodles and a garnish of leafy vegetables, such as Chinese kale. The perfect dish of Wonton Noodles should have four distinct features: the wontons should mainly contain prawn, with small amounts of minced pork or no pork at all; the noodles should taste fresh and smooth, with a slight al dente texture; the broth should be served piping hot and must be flavourful but not overwhelming; and the leafy vegetables used as garnish must imbue the dish with a pleasant aroma.

The most experienced Cantonese chefs follow a strict cooking process in order to achieve noodle perfection. The wontons are cooked first, and then placed in a bowl. The noodles are then blanched for just 10 seconds before being rinsed in cold water and placed alongside the wontons. Finally, the hot broth is scooped into the bowl on top of the wontons and noodles.

When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles at the very top. This ensures that the noodles don’t soak up the broth for too long and thus become overcooked. After all, there’s nothing worse than soggy noodles! If you’d rather not risk it, there’s a version of this dish known as Lo Mein, which is served dry. The wontons are simply served on a large bed of noodles, with either a separate bowl of broth or a light sauce for dipping.

Beef Chow Fun (干炒牛河)

When it comes to Cantonese cuisine, with great noodles come great responsibility! Beef Chow Fun is a staple dish made from tender strips of stir-fried beef, crunchy bean sprouts, and a special type of noodle known as hor fun in Cantonese or Shahe fen in Mandarin Chinese. The star ingredient of the dish is the noodles, which are so-named because they are said to have originated from the district of Shahe in Guangzhou.

Hor fun is a type of rice noodle that is white in colour, chewy and elastic in texture, distinctly wide, and somewhat slippery. Since the noodles are quite delicate, they are typically cooked in soup or stir-fried to retain their shape. To make Beef Chow Fun, the beef is first marinated in a mixture of corn starch, sesame oil, and soy sauce before being seared in a swelteringly hot wok. Sliced ginger, Shaoxing rice wine, and chopped spring onions are then added, along with the noodles. Finally, a heaping helping of bean sprouts are thrown in, and the dish is considered ready once they become tender.

It is important that the wok is kept at a very high heat in order to impart what the Cantonese describe as “wok hei” (镬气) or “breath of the wok”, which is said to give the dish a strong umami flavour. Since the ingredients are cooked over a high flame, they must be stirred quickly to prevent the meat from burning but still handled carefully so the noodles don’t break into pieces. Therefore cooking this popular dish is another major test for Cantonese chefs wishing to prove their skill. That being said, don’t turn every meal into an examination, or you might just suck the “fun” out of Beef Chow Fun!

Claypot rice（煲仔饭）

Claypot rice ranks as one of the most iconic dishes in southern China and is particularly popular in Hong Kong, although it has long since spread to countries outside of China such as Singapore and Malaysia. 

In order to make claypot rice, all you really need is rice and a claypot! First, you soak the rice and, in some recipes, you par-cook it to reduce the length of time it needs to be cooked in the claypot.

After that, you place it in the claypot along with a variety of other ingredients, such as chicken, Chinese sausage, salted fish, and seasonal vegetables. In this way, the flavours from all of the different ingredients will saturate the rice as it is cooking. 

Traditionally the claypot would then be cooked over a charcoal stove until the rice on the inside of the claypot formed a delicious crisp. Each claypot can take anywhere from 15 to 30 minutes to be finished, but it’s definitely a dish worth waiting for!