What are the four kings of Cantonese dim sum?

The four kings of Cantonese dim sum are: shrimp dumplings, steamed dumplings, barbecued pork buns and egg tarts.

Shrimp dumplings were first created in the early 20th century in a small family-run teahouse in Wufeng Township, a suburb of Guangzhou. Because of its novelty and delicious flavor, it won the hearts of diners and soon became famous in Guangzhou.

Barbecued pork buns are one of the representative characteristics of the Guangdong region and one of the "four kings (shrimp dumplings, dry-steamed siu mai, barbecued pork buns and egg tarts)" of Cantonese morning tea.

Dry Steamed Siu Mai is one of the most popular snacks that must be ordered at the tea market. With half-fat lean pork, shrimp, wonton skin and eggs as the main ingredients, soy sauce, sugar, salt, chicken powder, pepper, cornstarch, cooking wine as the ingredients processed and produced.

The egg tart is made by placing the crust into a small, round pie mold, pouring in a mixture of sugar and eggs, and placing it in the oven; the tart is baked with a crunchy crust on the outside and a sweet, yellow, solidified custard on the inside.