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 Platters · Seafood/Meat Dim Sum Platter (10 pcs) · Vegetarian Dim Sum Platter (10 pcs).
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Go Go Seafood Fried Rice · Go Go Fermented Pork Fried Rice · Yang Chow Fried Rice.
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: Steamed Rice Rolls · Shrimp Rice Rolls (3pcs) · Beef Rice Rolls (3pcs).
Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Shredded Roast Duck with Shiitake Mushroom Soup · Rice Rolls with Roast Duck and Scallion (3pcs) · Roast Duck Spring Roll (3pcs).
Mei fun: Thin dried rice noodles (vermicelli), soaked and stir-fried or dropped into soup. Lighter and more delicate than wheat noodles; "Singapore mei fun" and "Xiamen mei fun" are the usual stir-fried versions. On this menu as: Shredded Chicken Mai Fun Noodle Soup · Vegetarian Mai Fun Noodle Soup · Amoy Style Mei Fun.
Fish-fragrant (yu xiang): A Sichuan seasoning of pickled chili, garlic, ginger, scallion, sugar and vinegar, originally used for fish and now most famous on eggplant and shredded pork. There is no fish in it; "in garlic sauce" on American-Chinese menus is usually this flavor profile. On this menu as: Stir-fried Beef with Mixed Vegetables in Garlic Sauce · Stir-fried Chicken with Mixed Vegetables in Garlic Sauce · Stir-fried Pork with Mixed Vegetables in Garlic Sauce.

How these dishes compare

Fried ricetypically $13.99 across 421 menus
Egg rolltypically $7.28 across 321 menus
Hot and sour souptypically $7.95 across 223 menus
Baotypically $8.98 across 217 menus
Sweet and sourtypically $15.95 across 201 menus
Mapo tofutypically $15.95 across 176 menus
Fish-fragrant (yu xiang)typically $13.95 across 175 menus
Peking ducktypically $19.95 across 164 menus

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WokMenusChinese menus, with a glossary of Chinese dishes

Dim Sum Go Go

Menu

Appetizers

Soups

Steamed Rice Rolls

Dim Sum Platters

Fried Dim Sum

Steamed Dim Sum

Seafood & Meat Dim Sum

Vegetarian Dim Sum

Go Go Signature Dishes

Seafood

Beef

Chicken

Pork

Vegetables

Go Go Signature Rice & Noodles

Fried Rice & Noodles

Desserts

Housemade Sauces

How these dishes compare

Dim Sum Go Go on our other sites

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