The Ultimate Glossary of Dim Sum Terms

For newcomers to the world of dim sum, scanning a menu—or following the flurry of carts and servers calling out dishes—can feel like deciphering a culinary language all its own. Cantonese names, unfamiliar ingredients, and dishes that look completely different from how they sound can be overwhelming. That’s where a good dim sum glossary comes in. Whether you're trying to order confidently or simply want to know what’s in that mysterious bamboo basket, this Chinese menu guide breaks down essential dim sum vocabulary so you can dine with clarity and curiosity.

Har Gow (蝦餃)

Pronounced: ha gow

These delicate shrimp dumplings are the pride of any dim sum kitchen. With translucent wrappers made from wheat and tapioca starch and pleated into crescent shapes, har gow are known for their silky texture and clean shrimp flavor. A true classic.

Siu Mai (燒賣)

Pronounced: shoo-my

Open-faced dumplings made from ground pork and shrimp, wrapped in thin yellow skins and topped with crab roe or carrot. Meaty, juicy, and deeply savory, siu mai is a must-have for any dim sum order.

Char Siu Bao (叉燒包)

Pronounced: char shoo bao

Fluffy steamed buns filled with sweet-savory Cantonese BBQ pork. Also comes in a baked version with a golden, glossy crust. One of the most beloved items in the dim sum glossary, especially with kids and first-timers.

Cheong Fun (腸粉)

Pronounced: cheung fun

Wide rice noodle rolls filled with shrimp, beef, or crispy dough sticks, then drizzled with sweet soy sauce. Soft, slippery, and slightly sweet—cheong fun is often served cut into sections and eaten with a spoon and chopsticks.

Lo Mai Gai (糯米雞)

Pronounced: lo my guy

Sticky glutinous rice steamed in a lotus leaf and filled with chicken, mushroom, and Chinese sausage. The leaf infuses the rice with a rich, earthy aroma, making this one of the most comforting dim sum dishes around.

Turnip Cake (蘿蔔糕)

Pronounced: lo bak go

Despite the name, this is a savory dish made from grated daikon radish, rice flour, and bits of dried shrimp or sausage. After steaming, it's pan-fried to a golden crisp. A favorite among regulars for its texture and subtle flavor.

Fung Zao (鳳爪)

Pronounced: fung jow

Chicken feet braised in black bean sauce until tender and gelatinous. Often seen as a rite of passage, these are a delicacy packed with flavor and collagen. Not for the timid, but beloved by many.

Wu Gok (芋角)

Pronounced: woo gok

Deep-fried taro dumplings with a lacy, crispy shell and a savory pork and mushroom filling. Sweet, earthy, and crunchy all at once—these are an underrated gem of the dim sum vocabulary.

Dan Tat (蛋撻)

Pronounced: dan taat

Cantonese egg tarts with flaky pastry and a smooth, gently sweet custard filling. Served warm, these are often the final treat of a dim sum meal and a crowd favorite among kids and adults alike.

Jian Dui (煎堆)

Pronounced: jeen doy

Sesame balls made from glutinous rice flour, rolled in sesame seeds, and filled with red bean paste. Deep-fried until crisp on the outside and chewy within, they’re both a dessert and a textural experience.

Chashao Sou (叉燒酥)

Pronounced: char shoo soh

Baked puff pastry pockets filled with BBQ pork. Flaky, buttery, and savory-sweet, these are like Chinese croissants with a meaty twist. Perfect for brunch or takeaway snacks.

Youtiao (油條)

Pronounced: yo tyao

Fried dough crullers, often served inside rice rolls (see cheong fun) or alongside congee. Crisp and airy, they add crunch and contrast to softer dishes.

Congee (粥)

Pronounced: jook

A slow-cooked rice porridge served with toppings like preserved egg, shredded pork, or peanuts. Simple, comforting, and often a dim sum staple, especially for older diners or those craving something warm and mild.

Dou Fu Fa (豆腐花)

Pronounced: doh foo fah

Silken tofu served warm with ginger syrup. A traditional dessert that’s light, slightly sweet, and soothing to finish a meal. This dish also appears in many Chinese breakfast spreads.

Dim Sum Vocabulary That Goes Beyond Food

Dim sum isn’t just about what you eat—it’s also how you eat. Here are a few bonus terms from the Chinese menu guide that help you navigate the broader experience:

• Yum Cha (飲茶): Literally "drink tea," this refers to the act of eating dim sum. It’s a meal and a ritual—tea comes first, and the food follows.

• Gai Lan (芥蘭): Chinese broccoli, usually steamed and served with oyster sauce. A green, slightly bitter vegetable that balances richer dishes.

• Cha Siu (叉燒): Cantonese BBQ pork—used in many dim sum items from buns to pastries. Sweet, smoky, and universally loved.

• Dim Sum (點心): Literally "touch the heart." A poetic way to describe these bite-sized dishes meant to nourish, surprise, and delight.

From Menu to Mastery

With this dim sum glossary in hand, you can walk into any teahouse with confidence. No more guessing what’s in that mysterious bun or nodding along to the server’s rapid-fire Cantonese. Instead, you’ll recognize your favorites, discover new ones, and maybe even surprise your table by ordering something bold.

Dim sum is a language of food and tradition. And like any language, the more you speak it, the richer the conversation becomes. So study up, sip your tea, and get ready to point, share, and savor your way through the most delicious vocabulary lesson you’ve ever had.