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The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).
In Guangzhou, siu mai (燒賣) and har gow (蝦餃), along with char siu bao (叉燒包), and egg tarts (蛋撻), are considered the classic dishes of Cantonese dim sum cuisine. They are collectively referred to as the "Four Heavenly Kings" of the cuisine.
One of the most famous examples of Cantonese cuisine is dim sum, a variety of small and light dishes such as har gow (steamed shrimp dumplings), siu mai (steamed pork dumplings) and cha siu bao (barbecued pork buns).
siu 1 maai 6-2: xíu mại thiêu mại 臘腸 'Chinese sausage; lap cheong' laap 6 coeng 4-2: lạp xưởng lạp tràng/trường 蝦餃 'har gow' haa 1 gaau 2: há cảo hà giảo 水圓 'tangyuan' seoi 2 jyun 4: sủi dìn thuỷ viên 叉燒 'char siu' caa 1 siu 1: xá xíu xoa thiêu 酸梅 'smoked plum' syun 1 mui 4: xí muội toan ...
Siu mai: Cantonese 燒賣: siu 1 maai 2: pork dumplings, lit. 'to cook and sell' Sifu: Cantonese 師傅: si 1 fu 2 'master' Souchong: Cantonese 小種茶: siu 2 jung 2 cha 4 'small kind of tea Soy: Sino-Japanese 醬油: shōyu: cf. Mandarin pinyin: jiàngyóu: Struggle session: Semantic calque from Mandarin 批斗大会: pīdòudàhuì
Steamed har gow (shrimp dumplings) served in dim sum. Chinese dumplings can also be based on glutinous rice instead of wheat. Zongzi (粽子), are triangular or cone-shaped, and they can be filled with red bean paste, Chinese dates, or cured meat, depending on the region. Glutinous rice dumplings are traditionally eaten during the Duanwu ...
The dim sum lunch includes har gow and siu mai, which Time Out reviewer Phavitch Theeraphong called "tasty and sizeable". [17] Another dim sum dish, xiaolongbao, is served in both the usual steamed way as well as in a fried way.
White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. [1] Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. [2] The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.