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Your Most Favorite Dim Sum is?

I love so many Dim Sum dishes, and my preference can change daily.

However, I would say the two Dim Sum I appreciate the most on a regular basis are:

Siu Mai; 燒賣 (aka Pork Dumpling)

and

Char Siu Bao; 叉燒包 (aka BBQ Steam Buns)

Char Siu Bao definitely grow on me in the last decade, especially now that I have learned to make them at home. I really appreciate it. However, I have loved Siu Mai as long as I remember. I remember that I always requested it as a little kid when I went to eat Dim Sum with my parents. My mom always told me that Hao Gar (Shrmp Dumplings) are better and that I don't know what is good. :P

In summary, I have to give it to Siu Mai. It is my most favorite. If nothing else, at least I have a long history with it. :)

http://www.hoyummy.com/wp-content/upl...

How about you? What is your most favorite Dim Sum dish? It does not have to be Cantonese Dim Sum. Thanks.

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  1. I'm with you in that I my tastes change depending on the day of the week and the phases of the moon. Lol. But having said that, my standard is "Foong Zhow" aka Phoenix Claw aka chickens feet, mind you, not the white ones but the one braised in black bean and chili. It's all about the sauce and sucking off the skin and meat and gnawing through the tendons. Drool!

    On a non-Cantonese note, I love XLB...soupy, juicy, deliciousness!

    1 Reply
    1. re: bdachow

      Yep, I like the one braised in black bean sauce. I actually dislike the white ones, but my mom love those. I think my mom and I disagree a lot on Dim Sum :)

      1. re: ipsedixit

        Are those just brown sugar versions of the white spongy ones? I've never seen a brown sugar version...

        1. re: bdachow

          Well, it certainly looks just like the white ones.

          1. re: bdachow

            Yup.

            Except the brown ones are better -- the sugar caramelizes!

            1. re: ipsedixit

              The sugar caramelizes while steaming? No way, this is just bok tong gao made with brown sugar.

                1. re: PorkButt

                  "The sugar caramelizes while steaming? No way, this is just bok tong gao made with brown sugar."
                  _________________________________

                  A person can fantasize, can't they?

                  1. re: ipsedixit

                    Yes, but he should not share his personal fantasy.

              1. re: monku

                Yup, can never pass them up whenever I'm in the vicinity.

                And, really, dunno of any other place that makes them with brown sugar.

                1. re: ipsedixit

                  You know, I don't think I've ever seen them made with brown sugar and this would probably explain why. Lol.

            2. I'm a sucker for beef cheung fun (the steamed kind). But the skins have to be smooth and thin, in order to get a slippery gliding smooth down the throat experience. Steamed turnip cake comes a close second if available, otherwise it's probably ha gow.

              1. Many favorites, but for the W family the ne plus ultra has got to be chive dumplings.

                1 Reply
                1. Mine:
                  Braised Chicken Feet
                  Taro Dumpling
                  Sticky Rice
                  XLB
                  Gai Lan
                  Baked Pork Bun