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Other Info. : ~ Shu Mai also called pork dumplings (although oftentimes other types of dumplings could also be filled with pork), is a type of traditional Chinese dumplings served in dim sum.[ ~ 燒賣又稱干蒸、燒麥、燒梅[1]、肖米、稍麥、鬼蓬頭[2]，是形容頂端蓬鬆的形狀，是一種以燙麵為皮帶餡上籠蒸熟的麵食。燒賣源起元代大都，一說內蒙古，現在中國內蒙古、北京、天津、東北、山西、廣東、山東、江蘇、浙江、福建[3]等地均有分佈。 燒賣用燙麵粉，即用開水和麵粉，麵團已半熟，再加入冷水和麵，以增加成型能力，用一種中間粗，兩頭有把類似棒槌的特殊擀麵杖擀皮，擀出的皮薄而不平，四邊如同花邊，中間放餡，不用包，一提就成型，上屜蒸熟。皮薄餡大，形若杯，底為圓，腰收細，上面如同花邊，美觀好吃。燒賣餡料多為糯米、蘿蔔、白菜、瘦豬肉、雞肉、蝦肉等，加入調味的魚露。吃時配以醋、蒜絲，味道可口、鮮美。 ~ rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingredients.[1] Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig; ~ 拉腸粉〔中國簡稱拉腸或腸粉（廣州話區域）；港澳簡稱腸粉〕，是一種使用米漿作成的中國廣東食品，以布拉成的稱布拉腸粉，沒有布拉的稱手拉腸粉，但不如布拉那樣薄，由廣州西關泮塘荷仙館創製於20世紀三四十年代。腸粉傳統以碎肉、魚片、鮮蝦仁為餡，也是廣州、香港酒樓常見的以鮮蝦腸粉、牛肉腸粉和叉燒腸粉。