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فطيرة دامبلنغ (( بالصينية: ) Cantonese Yale( بالصينية: ) )
فطيرة الروبيان ( 蝦餃(بالصينية: )): Steamed فطيرة ذات الحشوة من الروبيان
Teochew dumpling ( 潮州粉粿(بالصينية: )): Steamed dumpling with peanuts، garlic، chives, pork, dried shrimp, and Chinese mushrooms.
Xiao long bao ( 小籠包(بالصينية: )): Dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside.
Guotie ( 鍋貼(بالصينية: )): Pan-fried dumpling, usually with meat and cabbage filling.
Shaomai ( 燒賣(بالصينية: )): Steamed dumplings with pork and prawns. Usually topped off with crab roe and mushroom.
Taro dumpling ( 芋角(بالصينية: )): Deep fried dumpling made with mashed taro, stuffed with diced mushrooms, shrimp and pork.
Haam Seui Gok ( 鹹水角(بالصينية: )): Deep fried dumpling with pork and chopped vegetables. The wrapping is sweet and sticky, while the filling is slightly salty and savoury.
Dumpling soup ( 灌湯餃(بالصينية: )): Soup with one or two big dumplings.
Rolls (( بالصينية: ) Cantonese Yale( بالصينية: ) )
Spring roll ( 春捲(بالصينية: )): A deep fried roll consisting of various sliced vegetables (such as carrot, cabbage, mushroom and wood ear fungus) and sometimes meat.
Tofu skin roll ( 腐皮捲(بالصينية: )): A roll made of Tofu skin with various meat and sliced vegetables filling.
Rice noodle roll ( 腸粉(بالصينية: )): Steamed rice noodles, rolled and filled with meats or vegetables inside but can be served plain. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often served with a sweetened soy sauce.
Bun (( بالصينية: ) Cantonese Yale( بالصينية: ) )
Barbecued pork bun ( 叉燒包(بالصينية: )): Bun with barbecued pork filling. They can either be steamed to be white and fluffy or glazed and baked to golden. The baked variant are called ( 叉燒餐包(بالصينية: )).
Sweet cream buns ( 奶黃包(بالصينية: )): Steamed buns with milk custard filling.
Pineapple bun ( 菠蘿包(بالصينية: )): literally means Pine apple bread. It's a pine-apple skin-like bread, usually tastes sweet.
Cake (( بالصينية: ) Cantonese Yale( بالصينية: ) )
Turnip cake ( 蘿蔔糕(بالصينية: )): puddings made from shredded white radish, mixed with bits of dried shrimp, Chinese sausage and mushroom. They are steamed, then cut into slices and pan-fried.
Taro cake ( 芋頭糕(بالصينية: )): puddings made of taro.
Water chestnut cake ( 馬蹄糕(بالصينية: )): puddings made of crispy water chestnut. Some restaurants also serve a variation made with bamboo juice.
Steamed meatball ( 牛肉丸(بالصينية: )): Steamed meatballs served on top of a thin bean-curd skin.
Phoenix claws ( 鳳爪(بالصينية: )): Deep fried, boiled and then steamed chicken feet with douchi. A plain steamed version is known as "White Cloud Phoenix Claws" ( 白雲鳳爪(بالصينية: )).
Spare ribs ( 排骨(بالصينية: )): Steamed pork spare ribs with douchi and sometimes garlic and chilli.
Lotus leaf rice ( 糯米雞(بالصينية: )): Glutinous rice wrapped in a lotus leaf. Typically contains egg yolk, dried scallop, mushroom, and meat (usually pork and chicken). A lighter variant is known as "Pearl Chicken" ( 珍珠雞(بالصينية: )).
Chinese sticky rice ( 糯米飯(بالصينية: )): Stir fried (or steamed) glutinous rice with Chinese Sausage, mushroom and spring onions.
Deep fried squid ( 魷魚鬚(بالصينية: )): Similar to fried calamari, the battered squid is deep-fried.
Congee ( 粥(بالصينية: )): Rice porridge such as the "Preserved Egg and Pork Porridge" ( 皮蛋瘦肉粥(بالصينية: ))