Shrimp dumplings formed into swans. Green tea balls stuffed with black sesame paste. For Janet Yu, there can never be too many kinds of dim sum, Cantonese for "heart's delight." On weekends at her ...

This is read by an automated voice. Please report any issues or inconsistencies here. There’s no wrong way to eat dim sum. But the right way involves a group, and ordering as much as possible.

Bamboo baskets of freshly-steamed xiaolongbao dumplings sit in the kitchen at the Guyi Garden Restaurant in Shanghai, China, on Sunday, Jan. 27, 2019. An early Chinese New Year holiday this year will ...