Dim Sum - A Pocket Guide

Ever feel that you're in over your head when trying to order dim sum? Kit Shan Li has come to the rescue with a book specifically designed to take the mystery out of dim sum dining. This pocket guide includes photos, common Cantonese names, and descriptions for nearly fifty popular dim sum items, from Shrimp Dumplings to Mango Pudding. Best of all, its convenient size means you can take the book with you to the restaurant. (To order, click on the "Compare Prices" icon below the Guide Rating).

The book is divided into five sections, basically following the order in which dishes are served at dim sum restaurants. The first three sections feature steamed, deep-fried, and pan-fried dishes, while the final two sections cover congee and desserts. Bright red pages clearly mark the start of a new section, and each page is devoted to one specific dish – making it easy to find what you’re looking for quickly. One note: instead of an alphabetical listing, similar dishes are grouped together.

Not sure how to pronounce the name of the dish you want to order? Along with the English name, each dish includes the phonetic Cantonese pronunciation, along with its name in traditional Chinese characters. For example, the Cantonese for chicken’s feet is “foong jow.” There is also a basic description of each dish and its main ingredients, making it easier to choose between different items.

One feature that makes this book stand out from other dim sum guides is that all the photos were taken at Chinese dim sum restaurants, many still in their individual bamboo steamer trays. This makes it easier to identify various items as they roll by on the serving cart.

This is an excellent resource, both for newcomers to dim sum dining or to regulars who want to expand their repertoire and try new dishes. Be sure not to miss the introductory section, which includes tips on ordering, how to use chopsticks, and photos of more exotic ingredients featured in dim sum cuisine.