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Two complete braised chicken feet with wrinkled red-brown skin in a shallow white bowl.

Braised dim sum chicken feet

Two complete braised chicken feet with wrinkled red-brown skin in a shallow white bowl.

1254 × 1254 px,
transparent background

Free for personal and commercial use. PSDreams License

From the pack Dim Sum Menu Photo

30 PNGs made to match, so they sit together in one design.

  • A crescent har gow with fine pleats and pink shrimp visible beneath a translucent starch wrapper.
  • An open-topped siu mai with a yellow egg wrapper, pork-shrimp filling and orange roe.
  • A round xiao long bao soup dumpling with a gathered pleated top and weighted lower pouch.
  • A whole half-moon fun guo and a cut half exposing peanuts, mushroom, vegetables and savory filling.
  • An angular crystal dumpling with overlapping translucent folds enclosing mushroom, carrot and greens.
  • A fluffy white steamed char siu bao with a split top exposing red-brown pork filling.
  • A glossy golden baked pork bun with a cutaway showing bread crumb and barbecue pork.
  • A whole pale custard bun beside a torn half with thick golden salted-egg filling.
  • A triangular laminated pork puff with a cut end, flaky layers and attached sesame seeds.
  • A round Hong Kong pineapple bun with thick cracked golden cookie topping over soft bread.
  • A whole fried taro puff and a cut half with lacy crust, pale taro and savory filling.
  • A whole fried sticky-rice dumpling and a half exposing thick chewy shell and pork filling.
  • A whole crisp spring roll and a diagonal half showing cabbage, carrot and mushroom.
  • Three pleated pork potstickers, including one turned to show its browned base.
  • Two rectangular turnip-cake slabs with pale flecked interiors and browned broad faces.
  • Two triangular shrimp toasts with visible bread, shrimp-paste and toasted sesame layers.
  • Three translucent shrimp rice-noodle rolls with light sauce on one plain white oval plate.
  • Six rice-noodle-wrapped cruller sections with airy golden cut ends on a white oval plate.
  • An opened lotus-leaf parcel surrounding cooked sticky rice with mushroom and savory meat.
  • Two wrinkled bean-curd-skin rolls with a pork-shrimp cut end and light sauce in a white dish.
  • Short cooked bone-in pork rib segments with black beans and light glossy sauce in a white bowl.
  • Two complete braised chicken feet with wrinkled red-brown skin in a shallow white bowl.
  • Three steamed beef balls with green flecks on folded tofu skin in a white dish.
  • Pale layered omasum tripe strips with ginger and scallion in a shallow white bowl.
  • A fluted golden egg-custard tart with a smooth glossy yellow filling.
  • A whole sesame ball and a half exposing chewy rice shell, hollow space and dark red-bean paste.
  • A tall brown-sugar steamed sponge wedge with open crumb and a soft unglazed top.
  • A molded golden mango pudding in a white dessert dish with a pale milk pool.
  • Two moist off-white coconut-pudding slices with embedded whole red beans.
  • Soft irregular silken-tofu curds with clear amber syrup in a shallow white bowl.
Open pack
  • Tuna, cucumber and chive temaki.
  • A square milk chocolate praline with rounded corners and a plain satin surface.
  • Raw skin-on sea bass fillet, isolated on a transparent background.
  • Salmon roe gunkan.
  • Four thick gyeran-mari rolled-omelet slices with nested egg layers, carrot and scallion on a small ivory plate.
  • Straw-yellow ginger lime mocktail with ice, ginger slices and lime in a low tumbler.
  • Creamy pineapple coconut mocktail with ice in a hurricane glass and pineapple on the rim.
  • Hot chocolate mug, separate marshmallow dish and teaspoon on a wooden board.
  • A stack of four pancakes with a butter pat and maple syrup running down the stack.
  • Thick udon in broth with two long battered shrimp and scallions in a complete ivory bowl.
  • A strawberry with a green calyx, visible red fruit and a ghost-shaped white-chocolate coating.
  • A crimped beef-and-potato pasty with a cut section revealing cooked filling.