Jing Fong

Name: Jing Fong
Address: 202 Centre St, New York, NY, 10013, US
Telephone: 212-964-5256
Price range: $$

Dim Sum$$

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Mon-Sun 10:30am-9pm

202 Centre St, New York, NY 10013
212-964-5256
Last verified: August 2026
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Overhead spread of Cantonese dishes at Jing Fong

Dim Sum

Har Gow (Shrimp Dumplings)$6.95
Steamed shrimp dumplings in translucent rice-flour wrappers
BBQ Roast Pork Buns$6.95
Fluffy steamed buns filled with sweet-savory barbecue pork
Shu Mai (Pork and Shrimp Dumplings)
Open-topped steamed dumplings filled with pork and shrimp
Steamed Spare Ribs
Pork spare ribs steamed with black bean sauce
Chicken Feet
Steamed chicken feet braised in black bean sauce
Fried Turnip Cake
Pan-fried shredded turnip and rice flour cake
Egg Tarts
Flaky pastry shells filled with silky egg custard
Steamed Rice Noodle Rolls
Thin rice noodle sheets rolled around BBQ pork or shrimp

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 (Shrimp Dumplings) · Shu Mai (Pork and Shrimp Dumplings).
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: BBQ Roast Pork Buns · BBQ Roast Pork.
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: Shu Mai (Pork and Shrimp Dumplings).
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 Roast Pork Buns.
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 Noodle Rolls.

How these dishes compare

Char siutypically $9.50 across 198 menus
Baotypically $8.95 across 190 menus
Peking ducktypically $19.95 across 152 menus
Har gowtypically $9 across 110 menus
Siu maitypically $8.81 across 78 menus
Turnip caketypically $7 across 51 menus
Rice noodle rollstypically $7.25 across 42 menus
Egg tarttypically $6.15 across 31 menus

Jing Fong

Menu

Dim Sum

Mains

How these dishes compare

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