Some suggestion about Chinese dim sum terminology in general...
作者：ds - 1999/11/04 20:07:33
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I couldn't find an English term for you yet, but here is a site with lots of pictures of dim sum along with Chinese and and English names.
There might not be an "official term" for those "rolls". I guess you can invent your own. Make the term more explicit and practical than poetic and mystical. Non-Chinese dim sum eaters are more interested in finding out what the funny looking roll is make of, rather than some fancy name that tells you absolutely nothing of what it is. I guess your best bet would be to adapte a "terminology cookbook approach"
Column1 Column 2 Column3 column 4 (how it is done) (Material used) (shape) modifier
E.g. Column 1 column 2 column 3 column4 Steamed pork roll on a bed of watercrass stewed chicken balls coated with tar paste deep fried shrimp cake with ginger and shallot braised chicken ,mushroom and shrimp bun in a penut sauce poached beef dumpling with chili peper baked chive and pork pan fried Take one item each from columns 1 to 3 and possibly 4 Example steamed from column 1 beef from column 2 roll from column 3 and you will have steamed beef roll !!!!
OK, all these talk is making me very hungry, so I better go raid the fridge ! :-)
Looks like this wp does not space out my "chart" correctly, let me try that part again.
作者：ds - 1999/11/04 20:15:03
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"How to name you dim sum cookbook" by UNO WHO
Column 1 ----- column 2-------- column 3-------- column4 (way cooked)....(ingredient).....(shape or form)....modifier or presentation Steamed --------pork --------------roll ------- on a bed of watercrass stewed......... chicken........... balls........ coated with tar paste deep fried,,,,,, shrimp,,,,,,,,,,, cake,,,,,,,,,, with ginger and shallot braised____chicken ,mushroom and shrimp__ bun _____in a penut sauce poached......... beef.......... dumpling.......... with chili peper baked........... chive and pork.... etc............ xyz pan fried .......abc................xyzabc............xxxyyyzzz