Rice noodle rolls or cheong fun (腸粉 cheong fan, 肠粉 chángfěn): These are wide rice noodles that are steamed and then rolled. We had ones that were filled with vegetables inside and topped with a sweetened soy sauce.
Steamed meatballs (牛肉球, usually simplied as 牛球, 牛肉丸 niúròuwán): Finely-ground beef is shaped into balls and then steamed.
Cha siu baau (叉燒包, cha siu baau, 叉焼包, chāshāobāo): the most popular bun with Cantonese roasted pork & onions inside. We had them steamed, fluffy & white.
Potstickers (simplified Chinese: 锅贴; traditional Chinese: 鍋貼)Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
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