Essential Dim Sum Dishes Every Beginner Should Try in Cantonese Cuisine

When we think about the meals that shaped our childhood, one thing that always stands out is dim sum. Growing up in Guangzhou, Sunday mornings were almost always spent at a noisy, bustling dim sum restaurant, surrounded by family, friends, and the clatter of bamboo steamers being set down at the table. It wasn’t just about the food – it was about the experience: sharing, laughing, and catching up over endless small plates of delicious Cantonese treats.

Dim sum holds such a special place in Cantonese culture. It's not just a meal – it's a way to spend time with loved ones, sharing good food and good conversation. Even now, the sight and smell of certain dim sum dishes instantly bring back memories of those lively family gatherings.

But we know it can sometimes be a little overwhelming if you’re new to it. With so many options to choose from, where do you even start? If you’ve ever wondered what dim sum is all about or you’re looking to try it for the first time, here’s a beginner’s guide to some of the must-try dishes that capture the spirit of traditional Cantonese dim sum.

Siu Mai (Pork and Prawn Dumplings)

If there’s one dim sum dish you have to try first, it’s siu mai. These open-topped dumplings are filled with a juicy mixture of minced pork and prawn, often topped with a little bit of roe or carrot for colour. They’re steamed to perfection and have a wonderfully savoury, slightly sweet flavour that’s completely addictive.

A well-made siu mai is all about the balance of flavours – rich, meaty, and tender without being heavy. It’s one of the true staples of any dim sum experience.

Har Gow (Steamed Prawn Dumplings)

Har gow are another absolute must-try. These dumplings have a slightly translucent wrapper made from wheat starch, which gives them a lovely chewy texture that contrasts beautifully with the tender, sweet prawn filling inside.

Making a good har gow is considered a real test of a dim sum chef’s skill. The wrapper should be thin enough to be delicate but strong enough not to break when picked up, and the prawns should taste fresh and juicy.

Char Siu Bao (Barbecue Pork Buns)

Char siu bao are fluffy, steamed buns filled with sweet and savoury barbecued pork. The dough is soft and slightly sweet, while the pork filling is rich and caramelised, often with a hint of smokiness.

These buns are a real crowd-pleaser, and for many people, they’re one of the most comforting and satisfying dim sum dishes out there. The combination of soft, pillowy dough and sticky, flavourful pork is just unbeatable.

Cheung Fun (Rice Noodle Rolls)

Cheung fun are silky, steamed rice noodle rolls, usually filled with prawns, beef, or barbecue pork, and served with a light drizzle of soy sauce. They’re soft, slippery, and incredibly moreish – the kind of dish that’s simple but deeply comforting.

The texture of the rice noodle sheets is key. They should be thin and smooth, almost melting in the mouth, while the fillings add a delicious burst of flavour. Cheung fun is often one of the first things people fall in love with when exploring dim sum.

Lo Bak Go (Turnip Cake)

Turnip cake is made from grated Chinese radish (similar to a mild turnip), mixed with rice flour and small bits of dried shrimp or Chinese sausage. It’s steamed into a soft cake, then sliced and pan-fried until golden and crispy on the outside.

It’s a dish that showcases the best of Cantonese home-style cooking – using simple ingredients to create something with depth, texture, and real heart.

Egg Tarts (Dan Tat)

No dim sum meal is complete without something sweet, and egg tarts are the perfect way to finish. These little pastries are filled with silky-smooth egg custard, set inside a flaky or crumbly pastry case.

They’re light, gently sweet, and completely irresistible. The best ones strike the perfect balance between rich, creamy custard and a crisp, buttery shell.

Chicken Feet (Fung Zao)

For the more adventurous eater, chicken feet are a traditional dim sum delicacy. They’re deep-fried, braised, and simmered in a rich, savoury black bean sauce until the texture becomes soft and gelatinous.

Although they might seem a little intimidating at first, chicken feet are packed full of flavour and beloved for their tender, melt-in-your-mouth quality.

Spare Ribs in Black Bean Sauce

Steamed spare ribs are another classic dim sum dish. Bite-sized pieces of pork are cooked with fermented black beans, garlic, and chilli, resulting in a bold, savoury flavour that’s totally moreish.

It’s a dish that really captures the essence of Cantonese flavours – salty, rich, and deeply satisfying without being overly complicated.

How to Order Dim Sum Like a Local

One of the best things about dim sum is that it’s meant to be shared. When you order, don’t think in terms of individual plates – instead, order a variety of dishes for the table and dive in together.

Dim sum is all about trying a little bit of everything, discovering new favourites, and enjoying the company of the people you’re with. Whether you’re using chopsticks, a fork, or even your hands for something like char siu bao, the only rule is to relax and enjoy.

In traditional Cantonese restaurants, you might even see dim sum served from trolleys being wheeled around the room, allowing diners to pick and choose on the spot. Part of the fun is being a little adventurous and trying something you’ve never had before.

Why Dim Sum Means So Much

Dim sum is more than just food – it’s tradition, culture, and family all wrapped up into one experience. Every dish tells a story, every bite is a memory, and every shared meal strengthens the bonds between friends and family.

Growing up in Guangzhou, dim sum was a way to bring everyone together, no matter how busy life got. Even now, just thinking about it brings back those memories of noisy, joy-filled mornings spent over endless plates of good food.

Whether you’re trying dim sum for the first time or you’re already a fan, exploring these dishes is a wonderful way to experience the rich traditions of Cantonese cuisine.