Uncle Yu's at the Vineyard

Name: Uncle Yu's at the Vineyard
Address: 39 S Livermore Ave, Ste 125, Livermore, CA, 94550, US
Telephone: 925-449-7000

Chinese

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Sun-Thu 11am-9pm, Fri-Sat 11am-10pm

39 S Livermore Ave, Ste 125, Livermore, CA 94550
925-449-7000
Last verified: August 2026
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Dim sum sampler at Uncle Yu's at the Vineyard

Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, traditionally as a brunch running from early morning to mid-afternoon. Plates of three or four pieces are shared family-style, so a table can try a wide range; many restaurants serve them from carts, and now also at dinner and for takeout. On this menu as: Dim Sum & Appetizers.
Har gow: Steamed shrimp dumplings in a thin wrapper that turns translucent as it cooks, pleated around whole or chopped shrimp. Said to be the dish a dim sum chef's skill is judged on: the skin should be thin enough to see through but strong enough to lift with chopsticks without tearing. On this menu as: Har Gau.
Siu mai: Open-topped steamed dumplings: a thin yellow or white wrapper gathered around a pork-and-shrimp filling, usually finished with a dot of crab roe, diced carrot or a single pea. With har gow, one of the classics of Cantonese dim sum. On this menu as: Shumai.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup.
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: Pan-Fried Little Dragon Bao.
Singapore noodles: Thin rice vermicelli stir-fried with curry powder, egg, shrimp, char siu and peppers. A Hong Kong cha chaan teng invention rather than anything from Singapore, and now a fixture of Cantonese and American-Chinese menus alike. On this menu as: Singapore Noodles.

How these dishes compare

Wontontypically $9.99 across 290 menus
Hot and sour souptypically $7.95 across 223 menus
Baotypically $8.98 across 217 menus
Sweet and sourtypically $15.95 across 201 menus
Kung paotypically $15.99 across 192 menus
Wonton souptypically $9.99 across 190 menus
Mongolian beeftypically $16.50 across 142 menus
Har gowtypically $9 across 116 menus

Uncle Yu's at the Vineyard on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Uncle Yu's at the Vineyard

Menu

Dim Sum & Appetizers

Luncheon Specials

Soups, Rice & Noodles

How these dishes compare

Uncle Yu's at the Vineyard on our other sites

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