Fo tiao qing, braised pork tendon
Way back in 2009, Fork in the Road offered readers an original dim sum visual dictionary, our tool to carry with you as you seek out the best small-plate parlors in the city. It was intended to be a resource for identifying and enjoying the traditional dim sum dishes that abound from Sunset Park to Chinatown.
In anticipation of the upcoming Chinese New Year (which begins this Sunday), we decided to polish up our chopsticks and refer to our sourcebook. While we’ll still rely on the established dim sum standbys Dun Huang and East Harbor, we’ve also sought ought meat-free plates at Chinatown’s Vegetarian Dim Sum House.
Here’s our updated dim sum dictionary.
Foong jow, braised chicken feet
Sio mai, pork dumpling
Har gao, shrimp rice-noodle dumpling
Dao fu fa, fresh homemade tofu
Pie gwat, pork spareribs with rice starch and black beans
Law bahk go, white turnip cake (fried)
Law bahk go, white turnip cake (pudding)
Jean yong chang jiu, chiles stuffed with shrimp paste
Ha chong fun, shrimp rice roll; Cha siu cheung fun, pork rice roll
Ja leung, cruller rice roll
Char Sui Bao, baked pork dumpling
Lap cheung bao, Steamed sweet bao
Gai lan, Chinese broccoli with caramelized garlic
Hai zhe, poached jellyfish
Gnao pak yip, braised cow tripe with orange rind
Heen, clams with black bean sauce
Vegan Turnip Cakes
Fried Banana Rolls