蝦餃(Hai Gow): a delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.

燒賣(Shao Mai): small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Sometimes, there are mushrooms too.

鹹水餃(Xian Shui Jiao): deep fried oval-shaped dumpling made with rice flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.

叉燒包(Cha Shau Bao): the most popular bun with a Cantonese barbecue pork filling. It can be either steamed to be white and fluffy or baked with a light sugar glazed to produce a smooth golden-brown crust.

鳳爪(Feng Zhua): these are chicken feet which are deep-fried, boiled and marinated in a black bean sauce. It is then steamed. They are usually dark red in color.

糯米雞(Nuo Mi Ji): it is glutinous rice wrapped in a lotus leaf into a triangular or rectangular shape. It often contains egg yolk, dried scallop, mushroom and meat.

蘿蔔糕(Luo Buo Gao): cake that is mashed from daikon radish mixed with bits of dried shrimp that are steamed then cut into slices and then pan-fried.

蛋撻(Dan Ta): it is composed of a base made from either a flaky puff pastry type dough with a egg custard filling.