A baozi, or simply known as bao or bau or plain bun, is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.
Chinese 包子
2. Paigu
Paigu, or also known as spare ribs, is a black-roasted version of spare ribs. It is made very much like the Chinese dish Char siu.
Chinese 排 骨
3. Chicken feet
Chicken feet are a part of Chinese and South African cuisine. The majority of the edible meat on the feet consist of skin and tendons, without much muscle. This gives the feet a distinct texture different from the rest of chicken's meat. The chicken feet are fried first in order to make them puffy before being boiled and marinated.
Chinese Traditional: 鳳爪 Simplified: 凤爪
4. Beef tripe
Tripe is a type of edible offal from the stomachs of various domestic animals. Beef tripe is usually made from only the first three of a cow's four stomach chambers, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content.
Taro dumpling, or also known as crispy taro turnover, is made from a thick layer of taro that has been boiled and mashed. The filling is made from seasoned groundpork. The dumpling is deep fried, and the outermost layer of taro becomes crisp, light, and fluffy.
Chinese Traditional: 芋頭角 Simplified: 芋头角
7. Pork turnover
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Chinese n/a
8. Matuan
Matuan, or also known as jin deui, is a type of fried Chinese pastry made from glutinous rice flour. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is typically partially filled lotus paste or a bean paste.
Chinese Traditional: 麻糰 Simplified: 麻团
9. Taro cake
Taro cake, or also known as crispy taro turnover, is a Chinese dish made from the vegetable taro. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving.
There are two major kinds of cha siu baau: steamed (white outside) and baked (brown colour and with glaze). Another variety, made with puff pastry, are called cha siu sou.
Chinese Traditional: 叉燒包 Simplified: 叉烧包
32. Sweet egg cream bun
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Chinese n/a
45. Lo mai gai
Lo mai gai (Cantonese) Nuo mi ji (Mandarin), also called steamed chicken in lotus leaf wrap. It contains glutinous rice filled with chicken, Chinese mushrooms, Chinese sausage and sometimes dried shrimp. The rice is made into a ball then wrapped in a dried lotus leaf and steamed. In North America, banana, lily, or grape leaves may be used instead.
Chinese Traditional: 糯米雞 Simplified: 糯米鸡
46. Shrimp chong fun
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Chinese n/a
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