DIM SUM: KINDS, NAMES, PRONUNCIAT​ION, DESCRIPTIO​N

In the past I've described some of the snacks which may be found in Chinatown tea houses.  It seems worthwhile to present a fuller list, especially as some people might not realize the variety that can be had.
And now that someone I know is going to be in Hong Kong in another week or two, it is particularly appropriate to provide an overview.
I encourage him to gain several pounds in a city which more than any other counts as 'dim sum central'.

If any other readers also find it useful, so much the better.
Feel free to copy and print it out.

This list is organized more or less in the order that it would occur on a printed menu.  Which is usually not how you would run across these items; they're either wheeled around in carts by waitresses exploding out of the kitchen, OR presented in steam trays at small eateries.
And please note that some dishes are listed with several variant names.

點心 DIM SUM

1. 鹹蒸點 (haahm tsing dim)
Steamed savoury dishes

上海小龍飽 (seung hoi siu lung bau): Shanghai-style pork-soup dumplings.
五香糯米卷 (ng heung no mai kuen) five spice meat filled glutinous rice rolls.
四寶滑鷄紮 (sei bou gwat kai ja) four treasure chicken bundle - chicken and vegetables wrapped in beancurd skin.
小籠包 (siu lung bau): Shanghai-style pork-soup dumplings.
柱侯金錢肚 (chyu hou kam chin tou) tripe cooked with chu hou paste (soy, garlic, ginger).
柱候炆牛雜 (chyu hau man ngau jap): stewed beef tripe with turnip and chu hou paste.
棉花雞 (min fa kai): steamed chicken with fish maw.
椒絲牛柏葉 (jiu si ngau bak yip): steamed tripe with ginger and spring onion.
淮山滑雞札 (wai san gwat kai jaat): steamed chicken bundles.
滑雞絲粉卷 (gwat kai si fan kuen): chicken rice roll.
潮州粉果 (chiu chau fan gwo): Chiu Chow steamed dumplings.
潮州蒸粉果 (chiu chau tsing fan gwo): Chiu Chow steamed dumplings.
灌湯餃 (gun tong gau): soup dumplings.
煎鴨絲卷 (tsin ngaap si kuen): fried shredded duck roll.
燒賣 (siu mai): steamed shrimp and pork dumplings.
爽滑捲粉 (song gwat kuen fan) fresh moist folded rice-sheet noodle.
爽滑鮮蝦腸 (sou gwat sin haa cheung) steamed shrimp rice-sheet noodle.
珍寶糯米雞 (tsan pou no mai kai): lotus leaf wrapped glutinous rice and chicken.
珍珠雞 (tsan jyu kai): mini glutinous rice chicken in lotus leaf.
筍尖鮮蝦餃 (sun tsim sin haa gau): shrimp and bamboo tips dumplings.
糯米雞 (no mai kai): lotus leaf wrapped glutinous rice and chicken.
糯米飽 (nuo mai baau): steamed glutinous rice ball with chopped Chinese sausage and mushrooms inside.
腐皮捲 (fu pei kuen): stuffed tofu skin roll.
腐皮海鮮捲 (fu pei hoi sin kuen) beancurd skin seafood roll
腿蓉魚翅餃 (tui yong yu chi gau) minced ham "sharkfin" (ridged) dumpling.
蒜茸蒸魷魚 (suen yong tsing yau yu): steamed squid with garlic.
蒸素粉果 (tsing sou fan gwo): steamed vegetarian dumplings.
蒸蘿蔔糕 (tsing lo bok gou): steamed turnip cake.
薑蔥牛柏葉 (keung tsong ngau bak yip): beef tripe with ginger and scallion.
蘆尖鮮蝦餃 (lou tsim sin haa gau): shrimp and bamboo tips dumplings.
蝦餃 (haa gau): shrimp bonnets.
螢黄燒賣 (ying wong siu mai) pork and crab siu mai
蟹王干蒸燒賣 (hai wong gon tsing siu mai): pork and crab sui mai.
蟹皇鳳眼餃 (hai wong fung ngaan gau) crab roe "phoenix eye" dumpling (top has four vents).
蟹粉小籠包 (hai fan siu lung baau): Shanghai steamed pork and crab meat dumplings
蟹黃蒸燒賣 (hai wong tsing siu mai) pork and crab fat sui mai.
蠔油叉燒飽 (ho yau cha siu bau): steamed charsiu bun flavoured with oyster sauce.
蠔油鮮竹捲 (ho yau sin chuk kuen) oyster sauce meat-stuffed beancurd skin rolls.
豉椒蒸肉排 (si jiu tsing pai gwat): steamed spareribs with black bean sauce.
豉椒蒸鳳爪 (si jiu tsing fung jau): steamed chicken feet with black bean sauce.
豉椒金錢肚 (si chiu kam chin tou) chili and blackbean sauce honeycomb tripe.
豉汁蒸排骨 (si jap tsing pai gwat): steamed spareribs with black bean sauce.
豉汁蒸魚雲 (si jap tsing yu wun): steamed fish head with black bean sauce.
豉汁蒸鳳爪 (si jap tsing fung jau): steamed chicken feet with black bean sauce.
金錢肚  (kam chin tou) honeycomb tripe, usually marinated and steamed.
雞扎 (kai chat): steamed beancurd sheet roll with chicken meat.
雞粒魚翅餃 (kai lahp yu chi gau): chicken shark fin dumplings.
雞絲粉卷 (kai si fan kuen): steamed rice flour roll with shredded chicken.
雞飽仔 (kai bau chai): smaller steamed chicken bun.
香茜牛肉丸 (heung sai ngau yiuk yuen): steamed beef meat balls with coriander.
香茜牛肉球 (heung sai ngau yiuk kau): steamed beef meat balls with coriander.
韭菜餃 (gau choi gaau): chive pockets.
鬆化叉燒酥 (song fa cha siu sou): flaky charsiu roll.
魚卵燒賣 (yu lun siu mai) fish roe siu mai.
魚翅餃 (yu chi gau) the so-called sharkfin dumpling: a large steamed dumpling with a ruffled seam on top that looks like a shark fin rippling through the water.
鮮竹卷 (sin chuk kuen): meat-filled steamed beancurd skin roll.
鮮竹捲 (sin chuk kuen) meat-filled steamed beancurd skin roll.
鮮竹蒸石斑魚球 (sin chuk tsing sek pan yu kau): steamed fish balls.
鮮蝦帶子餃 (sin haa tai ji gau): scallop and shrimp dumplings.
鮮蝦蒸粉粿 (sin haa tsing fan gwo) fresh shrimp steamed translucent skin dumpling.
鮮蝦韮菜餃 (sin haa gau choi gau): steamed chive dumplings.
鮮蝦魚翅餃 (sin haa yu chi gau) minced shrimp "sharkfin" (ridged) dumpling.
鮮蝦鳳眼餃 (sin haa fung ngaan gau) fresh shrimp "phoenix eye" dumpling (top has four vents).
鳳爪 (fung jau): Chicken feet deep fried for texture, boiled for tenderness, sauced, and steamed.
鴨腳扎 (ngaap keuk kuen): steamed beancurd sheet roll with duck feet.
黑椒金錢肚 (hak chiu kam chin tou) black pepper marinated honeycomb tripe
鼓汁蒸肉排 (si jap tsing yiuk paai): steamed spareribs.
鼓汁蒸鳳爪 (si jap tsing fung jau): steamed chicken feet with black bean sauce.


2. 腸粉 (cheung fan)
Steamed rice-sheet noodle roll

叉燒腸粉 (cha siu cheung fan): steamed rice-sheet noodle with charsiu.
海米腸粉 (hoi mei cheung fan): dry shrimp rice sheet noodle.
滑牛腸粉 (gwat ngau cheung fan): beef rice-sheet noodle.
滑鷄絲粉捲 (gwat kai si fan kuen) shredded chicken folded rice-sheet noodle.
潮州糯米卷 (chiu chau no mai kuen) Teochow style glutinous rice rolls.
牛肉腸粉 (ngau yiuk cheung fan): beef rice-sheet noodle.
蒸帶子腸粉 (tsing daai ji cheung fan): steamed rice-sheet noodle with scallops.
蒸羅漢齋腸粉 (tsing lou hon chai cheung fan): vegetarian rice-sheet noodle
豬腸粉捲 (chu cheung fan kuen) fresh moist folded rice-sheet noodle.
香茜腸粉 (heung sai cheung fan): cilantro steamed rice-sheet noodle.
鮮蝦腸粉 (sin haa cheung fan): fresh shrimps rice-sheet noodle.


3. 飽點 (bau dim)
Steamed buns

北菇雞飽仔 (baak gu kai bau chai): chicken bun with dried mushrooms mixed into the filling.
叉燒飽 (cha siu bau): charsiu bun.
大飽 (taai bau): big steamed bun with varied filling.
奶皇飽 (nai wong bau): steamed custard bun.
糯米卷 (no mai kuen): steamed glutinous rice roll.
菜肉飽 (choi yiuk bau): steamed vegetable and meat bun.
蛋黃蓮蓉飽 (dan wong linyong bau) salted egg yolk lotus seed paste steamed bun
豆蓉飽 (dou yong bau) sweetened bean paste bun.


4. 煎點心 (tsin dim sam)
Panfried dim sum

煎腐皮卷 (tsin fu pei kuen): pan fried bean curd sheet roll.
煎腸粉 (tsin cheung fan): pan fried rice-sheet noodle roll.
煎芋頭糕 (tsin wu tau gou): pan fried taro cake.
煎韮菜餅 (tsin gau choi beng): pan fried chive, pork, and shrimp dumplings.
煎馬蹄糕 (tsin ma tai gou): pan fried water chestnut cake.
煎蘿蔔糕 (tsin lo bok gou): pan fried turnip cake.
生炒糯米飯 (sang chau no mai fan): pan fried sticky rice cake.
生煎菜肉飽 (sang tsin choi yiuk bau): pan fried vegetable and meat bun.
生煎鍋貼 (sang tsin gwo tip): pot stickers (see 'Other items, etcetera 其他').
窩貼 (gwo tip): pot stickers (see 'Other items, etcetera 其他').
腊味蘿蔔糕 (laahp mei lo bok gou): pan fried turnip cake with chopped Chinese sausage.
芙蓉荔竽角 (fu yong lai wo gok): velvety fried taro cake.
香煎菜肉鍋貼 (heung tsin choi yiuk gwo tip): pot stickers (see 'Other items, etcetera 其他').
魚肉釀青椒 (yu yiuk yong tsing jiu): fish mince stuffed bell pepper.
鮮蝦韭菜餅 (sin haa gau choi beng): pan fried chive cake.


5. 炸點心 (ja dim sam)
Deep fried dimsum

春卷 (chun kuen): Spring roll.
春捲 (chun kuen): Spring roll.
椒鹽炸雞翼 (jiu yim ja kai yik): salt and pepper fried chicken wings.
炸芋角 (ja wu gok): deep-fried taro puff.
炸蝦多士 (ja haa to si) shrimp toasts.
炸雲吞 (ja wan tan): deep fried wonton.
炸饅頭 (ja man tou): deep fried plain bread bun.
甜酸炸雲吞 (tim suen ja wan tan): deep fried wonton with sweet and sour sauce.
紙包蝦 (ji bau haa): deep fried paper-wrapped shrimp.
素菜春卷 (so choi chun kuen): vegetarian spring roll.
脆皮炸春卷 (chui pei ja chun kuen): flaky crust spring roll.
芋角 (wu gok): deep fried taro dumplings.
蝦膠釀青椒 (haa gau yeung tsing chiu): green bell pepper pieces stuffed with fresh shrimp mince.
酥炸明蝦丸 (sou ja meng haa yuen): deep fried shrimp ball.
酥炸魷魚鬚 (sou ja yau yu sui): deep fried squid tentacles.
酥炸鯪魚球 (sou ja ling yu kau): deep fried minced carp ball.
釀矮瓜 (yeung ngai gwa): stuffed eggplant.
釀茄子(yeung ke ji): stuffed eggplant.
金錢蝦餅 (kam chin haa beng) gold coin shrimp croquettes.
魷魚鬚 (yau yu sou): battered fried squid tentacles.
鮮蝦炸粉果 (sin haa ja fan gwo): deep fried shrimp dumplings.
鹹水角 (haahm sui gok): deep fried sticky dumplings.


6. 甜點心 (tim dim sam)
Sweet dishes

伊士曼凍糕 (yi si man tung gou): sweet jelly cake
喳咋 (ja ja): mixed sweet bean pudding.
奶黃馬拉卷 (nai wong maa laai kuen): steamed custard roll.
小蛋撻 (siu dan taat): egg tart.
時果凍布甸 (si gwo tung pou deng): mango young coconut pudding.
杏仁豆腐 (hang yan dau fu) almond pudding with fruit salad.
椰汁糕 (yeh jap gou) coconut milk gelatin.
椰汁西米露 (yeh jap sai mai lou) coconut sago milk.
椰汁馬豆糕 (ye jap maa dau gou): coconut milk yellow bean pudding.
涼粉 (leung fan) agar-agar, sweetgelatin.
煎堆 (jin dui): sticky dough balls filled with sweet paste, rolled in sesame seeds, then deep fried.
爽滑涼粉 (song gwat leung fan) grass Jelly.
畔塘馬蹄糕 (pun tong maa tai gou): water chestnut cake.
白糖糕 (pak tong gau) white sugar glutinous rice wedge.
紅豆沙 (hong dau sa): sweet red bean dessert soup.
芒果布甸 (mong gwo pou deng): mango pudding.
芝麻卷 (ji ma kuen) black sesame seed paste gelatin roll.
芝麻糊 (ji ma wu) sweet black sesame seed paste soup.
菠蘿奶王飽 (po lo nai wong bau): custard po-lo bun.
蓮蓉飽 (lin yong bau): steamed bun filled with lotus seed paste.
蕃薯糖水 (faan syu tong sui): sweet potato dessert soup.
蜜瓜西米露 (mat gwa sai mai lou) honeydew melon sago milk.
西米布甸 (sai mai pou deng) sago pudding.
豆沙水晶飽 (dau sa sui tsing bau): steamed sago dumplings with red bean paste.
豆腐花 (dau fu fa): silken tofu dessert.
雪酥雞蛋塔 (suut sou kai dan taat): egg custard tart.
香滑芝麻卷 (heung gwat ji ma kuen) black sesame seed paste roll
馬拉糕 (maa laai gou): Malay cake (sponge cake).
鮮奶杏仁捲 (sin nai hang jan) almond milk gelatine roll.
黄糖糕 (wong tong gou) golden sugar glutinous rice wedge.
綠豆沙 (lok dau sa): sweet mung bean dessert soup.
蓮蓉水晶飽 (fu yong sui tsing bau): steamed sago dumplings with lotus seed paste.


7. 其他 (kei ta)
Other items, etcetera

叉燒酥 (cha siu sou): flaky char siu turnover.
咖喱角 (ka lei gok): baked curry beef turnover.
朱古力瑞士卷 (chyu gu lik sui si kuen): Chocolate Swiss roll made with chocolate in the dough and a whipped cream filling.
潮州粉果 (chiu-chau fan guo): A dumpling containing peanuts, garlic, chives, pork, black mushrooms  and dried shrimp, in a thick tang flour skin.
焗叉燒飽 (guk cha siu bau): baked charsiu bun.
牛肉飽 (ngau yiuk bau): beef bun; a popular snack bun made with ground spiced beef filling.
瑞士卷 (sui si kuen): Swiss roll; sheet cake spread with cream and jam, rolled up, and cut in circular slices.
粥 (juk): rice porridge, which is easy on the stomach.
腐皮(fu pei ): tofu skin dried, used to wrap various fillings, then fried and steamed.
腸仔飽 (lahp chai bau): sausage bun; soft dough roll baked with a hot dog inside.
芝麻雞沙律 (ji ma kai sa lut): sesame chicken salad.
菠蘿飽 (po lo bau): so-called pineapple bun. Not flavoured with pineapple, the name refers to the appearance.
豉汁排骨飯 (si jap pai gwat fan): steamed rice with spareribs and black bean sauce.
豉汁鳳爪排骨飯 (si jap fung jau pai gwat fan): steamed rice with spareribs, chicken feet, and black bean sauce.
鍋貼, (gwo tip): Northern Chinese dumpling (jiaozi), first steamed then pan fried. Not really dim sum, but often available at dimsummeries out in the American hinterland.
雞尾飽 (kai mei bau): cocktail bun; sweet dough surrounding a filling of sweetened coconut shreds.
香麻海蜇皮 (heung ma hoi jit pei): marinated jelly fish.
鹹肉粽 (haahm yiuk jung): savoury meat glutinous rice wrapped in bamboo leaf and steamed.
鹼水粽 (gaan sui jung): gam-sui rice dumplings; lye-water treated glutinous rice confection.
麻香拌海蜇 (ma heung pun hoi jit): marinated jelly fish.
蘿蔔絲酥餅 (lo bok si sou beng): turnip shred flaky pastry.


后感 AFTER THOUGHT

The student of Cantonese will, after reading this, no doubt be somewhat frustrated.
Why did I represent the sounds with my own idiosyncratic phoneticization, and why are there no tones?
Simple.
If you tried pronouncing each character correctly and with the right tone, you would sound ridiculously sing-song, and the chances are that no one would understand you anyhow. Thanks to 'tone sandhi' you can run words together somewhat, and more or less ignore the correct tonalism.

Just speak as if you're reciting regulated verse (律詩), alternating oblique and level tones (or level and oblique, as may seem appropriate).
Also, bracket key terms with context, as that will often make perfectly clear what you are saying.
And above all learn how to point - the waitress wheeling around a selection will comprehend that in a flash. She's a trained professional.

Anyway, no one expects a foreigner to speak properly, but they'll be pleased as punch that you enjoy eating the same things.

Oh, and try stuff you've never tasted before.
Always discover something new.
背脊向天，都可以食!


NOTE: updated at 6:45 PM on April 1st, 2012. More stuff, minor edits.

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