Best Chinese Dim Sum: A Guide to the Classics

Best Chinese Dim Sum: A Guide to the Classics

Ask ten Chinese people what their favorite dim sum is and you’ll get ten different answers. That’s the thing about dim sum — everyone has their go-to order, and everyone’s convinced theirs is the right one.

Here’s what you need to know about the classics before your first trip to a dim sum house.

Har Gow (Shrimp Dumplings)

These are the benchmark of any dim sum restaurant. A good har gow has thin, translucent skin that wrinkles slightly when you pick it up — seven to nine pleats, if the chef knows what they’re doing. The filling is whole shrimp, lightly seasoned, with a snap when you bite into it. If the skin is thick or falling apart, the restaurant cut corners.

Siu Mai (Pork and Shrimp Dumplings)

Open-topped dumplings with ground pork and shrimp, topped with a dot of crab roe or carrot. The texture is denser than har gow, almost bouncy. Good siu mai should stand up on its own in the steamer basket — if it’s flopping over, it’s too wet.

Char Siu Bao (BBQ Pork Buns)

These come in two versions: steamed (soft white dough) and baked (golden, slightly sweet, like a Chinese version of a pastry). The filling is barbecue pork in a sticky-sweet sauce. The steamed version is the classic, but the baked version has its fans. Try both and pick a side.

Cheung Fun (Rice Noodle Rolls)

Silky steamed rice noodle sheets rolled around shrimp, beef, or just plain with a drizzle of sweet soy sauce. The texture is what matters — smooth, slippery, almost pudding-like. Add a dab of hoisin and chili sauce on the side.

How to Order Like a Local

Don’t order one of everything for the table. Order two or three items per person, and stagger them. Dim sum comes out continuously from the kitchen — eat as it arrives, not all at once. Start with steamed items (har gow, siu mai), then move to fried (spring rolls, taro puffs), and finish with sweets (egg tarts, mango pudding).

Tea is mandatory, not optional. It’s not just a drink — it aids digestion and cleans your palate between bites. Pour for others before yourself. When someone pours your tea, tap two fingers on the table to say thanks. It’s a dim sum tradition that dates back centuries.

What to Avoid

Chicken feet are a classic but not for beginners. Same with beef tripe and duck tongue. If you want to play it safe on your first visit, stick to the steamed and fried standards. The jellyfish salad looks interesting but has more crunch than flavor — skip it until you’re ready.

And one more thing: go before 11am on weekends. After that, you’re waiting an hour for a table at any decent place.