Dim sum can be one of the most delicious and intimidating dining experiences—especially if you’re unfamiliar with the customs, menu terms, or how the whole cart-pushing thing works. But once you understand a few basics, it becomes a flavorful adventure through Cantonese cuisine that’s equal parts meal and tradition.
Whether you’re heading to a bustling Chinatown banquet hall or a modern dim sum spot with digital menus, this guide will help you order like a seasoned pro.
- Know the Dim Sum Basics
Dim sum is traditionally served from steamed or fried carts pushed around the dining room. You choose dishes as they pass your table, and servers stamp a card to track your order.
Most dishes are small and meant to be shared—think dumplings, buns, rolls, and small plates of greens or ribs.
Common categories:
- Zheng dian (蒸点) – Steamed items
- Jian dian (煎点) – Pan-fried items
- Zha dian (炸点) – Deep-fried items
- Gao (饺) – Dumplings
- Bao (包) – Buns
- Learn Key Dishes and Their Names
You don’t need to be fluent in Cantonese, but recognizing a few go-to items can make ordering easier. Here are some classics to look for:
- Har gow (虾饺): Shrimp dumplings with translucent skin
- Siu mai (烧卖): Pork and shrimp open-faced dumplings
- Char siu bao (叉烧包): Steamed buns filled with BBQ pork
- Cheung fun (肠粉): Rice noodle rolls with fillings like beef or shrimp
- Fung zao (凤爪): Braised chicken feet in black bean sauce
- Lo mai gai (糯米鸡): Sticky rice with meat, wrapped in lotus leaf
For a visual glossary and pronunciation guide, check out this dim sum guide from Asia Society.
- How to Navigate Cart Service Like a Local
Not every dim sum spot uses carts anymore, but if you’re dining at one that does:
- Be assertive but polite. Make eye contact or raise your hand when a cart approaches.
- Ask questions. If you’re unsure, it’s okay to ask what something is—many servers are used to explaining dishes.
- Watch for steamed vs. fried carts. Steamed dumplings often come out first, while fried and baked items follow.
- Share and pace yourself. It’s easy to fill your table quickly. Order 1–2 plates at a time and go from there.
If you’re at a modern restaurant that uses a menu instead of carts, ordering is typically done by checking off items on a sheet or placing them digitally by table.
- Understand Dim Sum Etiquette
A few etiquette rules will go a long way:
- Tap the table with two fingers when someone pours you tea—it’s a polite gesture of thanks in Cantonese culture.
- Don’t stick your chopsticks upright in rice—it resembles incense sticks at funerals and is considered bad luck.
- Use communal utensils when sharing (often provided), or flip your chopsticks to the clean end if not.
Need more etiquette and ordering tips? Serious Eats offers a fantastic breakdown here.
- Tips for the Best Dim Sum Experience
- Go with a group. Dim sum is best shared, and going with 3–5 people means you’ll sample more without overordering.
- Arrive early. Peak hours are typically 11 a.m. to 1 p.m. on weekends—show up before the rush.
- Try something new. Half the fun of dim sum is discovering a new favorite, even if it’s something you can’t pronounce.
From Beginner to Bao Boss
Once you’ve had your first few rounds of siu mai and har gow, you’ll be hooked—and ordering will become second nature. Dim sum isn’t just about food; it’s about rhythm, sharing, and tradition. Walk in with a little knowledge and a big appetite, and you’ll leave with a deeper appreciation for this centuries-old cuisine.
