After a long journey on the flight, the world famous Dim Sum has to be your first meal in Hong Kong for sure. With bamboo steaming containers, most of them are made in snack-sized which easily share dishes together.
Locals usually go for it in the morning or afternoon, getting alone with families, especially for older relatives.
Siu Mai
The most iconic dim sum. Flavored pork mince and mushrooms wrapped in a yellow wheat dough. Decorated with a shrimp. Feels like eating the art of work.
Steamed shrimp dumpling (Ha Gao)
Springy shrimp wrapped with a crewy tapioca dough make it has different texture.
Steamed rice flour roll (Cheong Fun)
A long thin silky rice roll stuffed with different filling such as shrimp, pork and beef. Served with sweet soy sauce.
Barbecued pork steamed bun (Cha Siu Bao)
The slice barbecues porkl filling is gooey and full of flavour. And the dough is really soft and fluffy.
Custard steamed bun (Nai Wong Bao)
Similar to the barbecued pork one. Tastes very sweet and buttery.
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Beef Ball (Shan Zuk Ngau Juk)
Beef ball stuffed with cilantra and water chestnut. Dipped in worcestershire sauce (Kip zap), tastes a bit sour and salty.
Stewed Chicken Feet (Fung Zau)
Most of the foreigners don’t want to try this dim sum. But trust me, it tastes really good.
Spring Roll
A long deep fried roll filled with vegetables and meat ingredients, usually served with sweet sour sauce. Kind of like Thai food.
Chinese sponge cake (Ma La Gou)
Only flour, sugar, eggs and baking powder, but still very fluffy.
Date steamed cake (Hung Zou Gou)
A typical Chinese dessert. Steamed the mixture of mashed dates and glutinous rice flour. tastes sweet and chewy. And date is a good food for skin.
Osmanthus jelly (Gwai Fa Gou)
One of the popupar sweets. Looks so fancy and smell full of flowers.
Photos sourced by internet
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