Classic Dim Sum Dishes

Well, let me tell ya, those classic dim sum dishes, they ain’t nothin’ fancy, but they sure are good eatin’. I remember back in the day, we used to go to the city, and oh boy, the dim sum there was somethin’ else. Not like the stuff you get now, all frozen and pre-made. No sir, this was the real deal.

First off, you gotta have your shrimp dumplings, or har gow as they call ’em. See-through skin, plump shrimp inside, juicy and sweet. You bite into one, and it’s like a little explosion of flavor in your mouth. Make sure they ain’t soggy, though. Nobody likes a soggy dumpling.

Then there’s siu mai, those pork dumplings with the little orange fish roe on top. They’re kinda open-faced, you know? And the pork inside is seasoned just right, not too salty, not too bland. I always liked the ones with a bit of fat in ’em, made ’em more flavorful, ya know?

• Har Gow (Shrimp Dumplings): Translucent dumplings filled with juicy shrimp. Gotta be fresh, not soggy.
• Siu Mai (Pork Dumplings): Open-faced dumplings with seasoned pork and often topped with fish roe.
• Char Siu Bao (BBQ Pork Buns): Fluffy steamed buns filled with sweet and savory barbecue pork.
• Cheung Fun (Rice Noodle Rolls): Smooth rice noodle rolls filled with shrimp, beef, or pork.
• Chicken Feet: Now, I know some folks don’t like ’em, but they’re good for ya, all that collagen. Braised and flavorful.
• Phoenix Claws: Yeah, the chicken feet. Some city folks get scared, but they’re tasty, I tell ya.
• Custard Tarts: Sweet and flaky tarts filled with creamy custard. A perfect way to end the meal.

And oh, the char siu bao! Those fluffy steamed buns filled with barbecue pork. The pork is sweet and savory, and the bun is so soft, it practically melts in your mouth. I could eat a whole basket of those myself, no problem. Make sure the bun is warm, a cold bun ain’t no good.

Now, don’t forget about the cheung fun, those rice noodle rolls. They come with all sorts of fillings, shrimp, beef, pork, you name it. They’re kinda slippery, so you gotta be careful when you pick ’em up with your chopsticks. But they’re so smooth and flavorful, worth the effort, I say.

Some folks like those chicken feet, or phoenix claws as some fancy places call ’em. I ain’t always been a fan, but my old man, he loved ’em. Said they were good for your bones. They’re braised and kinda sticky, but I guess they got their own flavor. You gotta try everything once, right?

And for dessert, you gotta have custard tarts. Flaky crust, creamy custard filling, not too sweet, just right. They’re the perfect way to end a dim sum meal. I always like to get a couple extra to take home. They’re good with a cup of tea in the afternoon.

Now, all these dishes, they come from a place called Guangdong province, way down south. That’s what my son told me, he’s a smart fella, reads all the time. Said these dishes been around for hundreds of years. And I believe it, cause they sure are tasty. Nowadays peoples just buy it frozen from store, ain’t the same, I tell ya.

So, if you ever get a chance to try some real, classic dim sum, don’t pass it up. It ain’t nothin’ fancy, but it’s good, honest food. Food that fills your belly and warms your soul. And that’s all that matters, right? Just make sure it’s fresh and hot. Nobody likes cold dumplings. And don’t forget the tea! Dim sum ain’t dim sum without a good pot of hot tea. Helps wash it all down, you know?

Traditional dim sum is a big part of our food culture. My grandmama used to make har gow by hand. Took her all morning, but they were the best I ever had. Now everyone just buys ’em, ain’t nobody got time to make things from scratch no more. It’s a shame, really.

Anyway, that’s my two cents on classic dim sum. Just good, simple food, made with love. Or at least, it should be. You go try some for yourself, and you’ll see what I mean. And don’t forget the hot sauce! A little bit of spice makes everything better.