The "Four Kings" of Cantonese dim sum are: shrimp dumplings, dry steamed siomai, barbecued pork buns and egg tarts.

Shrimp dumplings were founded in a small family-style teahouse in Wufeng Township, Wucun Village, a suburb of Guangzhou in the early 20th century. Because of its novelty and delicious taste, it won the favor of diners and soon became famous in Guangzhou.

Barbecued pork buns are one of the representative traditional Xiguan snacks in Guangdong and one of the "four kings of Cantonese morning tea (shrimp dumplings, dry steamed siomai, barbecued pork buns, and egg tarts)".

Dry-steamed siomai is one of the popular snacks that must be ordered in the tea market. It is made with semi-fat lean pork, shrimp, wonton skin and eggs as the main raw materials, and light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine as ingredients.

Egg tarts are made by putting the crust into a small round basin-shaped cake mold, pouring in the egg slurry mixed with sugar and eggs, and then placing it in the oven; the outer layer of the baked egg tarts is loose. Crispy tart shell with sweet yellow solidified egg paste inside.