So, I’ve been meaning to jot down my little adventure in figuring out English names for dim sum. It’s one of those things, you know? You grow up eating it, you know what it’s called in Chinese, but then you try to explain it to someone who doesn’t speak the language, or you see it on a menu in English, and it’s like, “Huh?”
My First Encounters
I remember when I first really started paying attention to the English names. It was probably when I started taking friends from overseas out for yum cha. I’d point at something and say its Chinese name, and then I’d stumble trying to describe it in English. The menus were a mixed bag. Some were pretty straightforward, others… well, let’s just say they got creative.
One time, I saw “Phoenix Claws” for chicken feet (凤爪 – fung zao). Sounds majestic, right? But then you have to explain it’s still chicken feet. Other times, “Char Siu Bao” (叉烧包) would just be “BBQ Pork Bun,” which is accurate, but sometimes you’d see “Steamed Barbecued Pork Buns” or even more elaborate descriptions. It felt like there wasn’t a universal standard, and every restaurant had its own take.
The “System” I Developed (Sort Of)
I didn’t exactly conduct a scientific study, but I started to notice patterns. I’d go to different places, look at their menus, and mentally (sometimes physically) note down how they translated things. It was a bit of a slow burn, collecting this info piece by piece. I found that some names are just phonetic, especially if the item is super well-known, while others are descriptive, and a few are just… unique translations.
Here’s a bit of what I pieced together over time for some of the common ones. It’s not exhaustive, and you’ll see variations, but this is what I generally found:
- Har Gow (虾饺): Almost always “Shrimp Dumpling.” This one’s pretty consistent. The translucent wrapper is key.
- Siu Mai (烧卖): Often “Pork and Shrimp Dumpling,” or sometimes just written as “Siu Mai.” The open top is a giveaway.
- Cheung Fun (肠粉): This usually starts with “Rice Noodle Roll,” and then they add the filling. So, “Rice Noodle Roll with Shrimp,” “Rice Noodle Roll with BBQ Pork,” etc.
- Lo Bak Go (萝卜糕): “Turnip Cake” or “Pan-Fried Radish Cake.” Some people get confused because turnip and radish can be different things, but it’s generally that white radish.
- Char Siu Bao (叉烧包): “Steamed BBQ Pork Bun” is common. If it’s baked, it’s “Baked BBQ Pork Bun.”
- Fung Jao (凤爪): “Chicken Feet,” sometimes “Braised Chicken Feet,” or the fancy “Phoenix Claws” I mentioned.
- Pai Gwut (排骨): “Steamed Spareribs,” usually with black bean sauce.
- Ham Sui Gok (咸水角): This one can be tricky. “Fried Pork Dumpling” or “Crescent Dumpling,” sometimes “Fried Glutinous Rice Dumpling with Pork.” It’s that chewy, slightly sweet, and savory fried goodness.
- Dan Tat (蛋挞): “Egg Tart.” Nice and simple. Everyone loves these.
- Lai Wong Bao (流沙包 / 奶黄包): “Custard Bun” or “Steamed Creamy Custard Bun.” If it’s the “liu sha” kind with the runny center, it’s often “Molten Custard Bun” or “Golden Lava Bun.”
What I Learned Through This
Going through this process, I realized that perfect, one-to-one translation isn’t always the goal for these menus. Sometimes it’s about making it sound appealing, sometimes it’s about being as descriptive as possible, and sometimes it’s just about using the most commonly understood term, even if it’s not a literal translation. It’s a real mix.
I also learned that there’s no substitute for actually trying the dim sum. The names are a guide, but the taste and texture are what it’s all about. After a while, you start to recognize the dishes by sight, and the English name becomes secondary. But it was a fun little project to try and make sense of it all, especially when I wanted to share my love for dim sum with others.
So yeah, that’s my journey with dim sum names in English. It wasn’t a formal study, just a collection of observations from many, many delicious meals. And honestly, half the fun is discovering a new dish or a new quirky translation on a menu. Keeps things interesting!