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Sep 24, 2010 10:19 AM

Do you order a non dim sum dish during your dim sum meal to fill up stomach space? If so what is it?

In Hong Kong, it used to be that when certain dim sum items were sold out or you feel that you don't want anymore from the carts or are not feeling the variety, the quick fix solution was a stir fried plate of starch (noodles, rice etc) and it would help fill stomach space quickly and in some cases save $ over eating more and more little bites.

Do any of you do this still?

Here are some common favorite plates ordered by many

干炒牛河 - dried fried beef chow fun (scallions, onions, beef, soy sauce, bean sprouts)
菜遠牛河 - "wet" beef chow fun (with sauce) and greens
豉椒牛河 - bell peppers, black bean sauce, beef, chow fun
肉絲炒麵 - julienne pork, mushrooms, bean sprouts over crispy noodles
滑蛋蝦仁炒河 - runny scrambled egg and shrimp chow fun (you can substitute shrimp for beef or chicken)
鹹魚雞粒炒飯 - salted fish, chicken fried rice (with other ingredients)
楊州炒飯 - Yang Chou style fried rice
星州炒米 - HK style "Singaporean" rice noodle
乾燒伊麵 - stir fried e-fu noodle
福建炒飯 - Fujian (Fukien) fried rice...also the butt of many F word jokes

Basically there are tons and tons and tons of variations, and I only named the stir fried plates. Some people might order like a big bowl of some noodle soup like dish (even wor wonton).

Once in a while, we'll do a chow fun dish of some sort, the crispy noodle dish, or a bowl of fresh fish filet congee.

How about you?

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  1. Don't tend to order any kind of noodles or starch, but I do like to order a plate of some kind of green vegetable; dau miu or choy sum being favourites. Dim sum is usually pretty starchy and the greens are what I otherwise miss.

    1. I always order some type of soup, either some sort of seafood chowder or shark's fin

      Lots of places here in SoCal offer congee as part of their dim sum offerings.

      3 Replies
      1. re: ipsedixit

        I've always wondered about the congee. When you get a bowl from the cart is it for one or for the group to share?

        1. re: viperlush

          That's up to you and the size of the serving given. I've been to a dim sum restaurant where their pushcart congee offering was literally a small bowl and each person got maybe a few spoonfuls.

          Typically the push cart congee places (at least the ones in NorCal), it's one flavor. For those that want whatever meat or fish or condiments that the pushcart doesn't offer, will have to be ordered from the kitchen.

          If you're with family and friends it's usually shared unless you have the appetite for the whole giant bowl :-)

          1. re: viperlush

            It's usually individual portions.

            Unless you regularly exchange bodily fluids with your dining companion (not necessarily out of the question), I tend to prefer to keep my congee to myself.

        2. I usually order a plate of gai lan.

          8 Replies
          1. re: phoenikia

            Hmm, I am usually easily filled up on dim sum so I don't order other dishes to fill up my tummy. I do, however, order a plate of broccoli every time, mainly because I love broccoli but also because I need some veggies to go with all the oil I end up eating. If for some reason I'm still hungry, I just get more taro or a dessert.

            1. re: phoenikia

              Here in SoCal, gai lan (or Chinese broccoli) is typically a dim sum dish.

              This brings me to another sort of related question:


              K K you have a thought on this? Or anyone else?

              1. re: ipsedixit

                Define "traditional"? You mean what is/was served in Hong Kong/Macau/Canton vs abroad/USA?

                1. re: K K

                  "Define "traditional"? You mean what is/was served in Hong Kong/Macau/Canton vs abroad/USA?"

                  Chicken or egg?

                  I guess that's part of the question. However you decide to define "traditional" will ultimately determine what dim sum items you consider traditional.

                  1. re: ipsedixit

                    There is also another way to define traditional beside locations -- time. Har Gow, Siu Mai, Char Siu Bao has a longer history and therefore traditional. Whereas any new invention regardless of location (Hong Kong or Canton) is considered as non-traditional.

                    1. re: ipsedixit

                      Hmmm will have to think about that one. Might even warrant a thread in itself...

                      1. re: K K

                        Said thread is here on the partial history of dim sum / yum cha


                  2. re: ipsedixit

                    I would consider ha gow and siu mai to be two of the traditional dim sum dishes.

                    However, ha gow's history only goes as far back as 1920 to 1930 (more on that in some other thread), which is much younger than some traditional tea houses found in Guangzhou that go as far back as 1845 (what they served then I do not know).

                    Phoenix claws/chicken feet.....that's an interesting one, because it wasn't part of the main run lineup until the mid 60s or so.

                2. We like to order a steamed bass with peanut oil, scallions, sesame and ginger.

                  1 Reply
                  1. re: mamachef

                    This is dish is one of my top five Chinese Foods .......I would only add fresh cilantro too.

                  2. In my case, no because I tend to have more problem the other way around. I could tried that I want to try before filling up.