MingHin Cuisine

Name: MingHin Cuisine
Address: 2168 S Archer Ave, Chicago, IL, 60616, US
Telephone: 312-808-1999
Price range: $$

Cantonese$$

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Mon-Fri 9am-12am, Sat-Sun 8am-12am

2168 S Archer Ave, Chicago, IL 60616
312-808-1999
Last verified: September 2026
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Dining room with woven pendant lights at MingHin Cuisine

Dim Sum

Har Gow
- Signature
Steamed shrimp dumplings in translucent wrappers
Siu Mai
Steamed open-topped dumplings filled with shrimp and pork
Rice Noodle Roll with Beef
Silky rice noodle sheets wrapped around seasoned beef
Pan-Fried Turnip Cake
Crispy pan-fried lo bak go
BBQ Pork Bun
Pillowy steamed bao filled with barbecued pork
Deep-Fried Taro Puff
Crispy fried taro shell with savory filling
Sticky Rice in Lotus Leaf
Steamed glutinous rice with Chinese sausage and pork, wrapped in lotus leaf
Congee
Traditional Cantonese rice porridge with various toppings

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Dim Sum.
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Har Gow.
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Siu Mai.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: BBQ Pork Bun.
Rice noodle rolls: Sheets of freshly steamed rice batter rolled around shrimp, beef, char siu or a fried cruller, then sliced and dressed with a sweetened soy sauce. Slippery, soft and mild, it is a dim sum staple that is also sold plain from street carts. On this menu as: Rice Noodle Roll with Beef.
Turnip cake: A savory steamed cake of grated daikon radish and rice flour, studded with Chinese sausage and dried shrimp, cut into slabs and pan-fried until the outside browns. Despite the name there is no turnip in it; the Cantonese word for daikon translates that way. On this menu as: Pan-Fried Turnip Cake.

How these dishes compare

Baotypically $8.95 across 206 menus
Char siutypically $8.50 across 163 menus
Salt-and-peppertypically $15.95 across 150 menus
Har gowtypically $9 across 115 menus
Siu maitypically $8.81 across 84 menus
Congeetypically $7.95 across 62 menus
Turnip caketypically $7 across 51 menus
Rice noodle rollstypically $7.25 across 42 menus

MingHin Cuisine on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

MingHin Cuisine

Menu

Dim Sum

Seafood & Cantonese Entrees

How these dishes compare

MingHin Cuisine on our other sites

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