Four classic Cantonese dim sum items are called the Four Heavenly Kings.
The informal group traditionally consists of har gow, siu mai, char siu bao and egg tarts. Har gow are translucent shrimp dumplings; siu mai are open-topped dumplings; char siu bao are steamed barbecue-pork buns; and egg tarts provide the sweet baked element.
The title is a culinary nickname, not a formal classification system. Lists can vary slightly by region, restaurant or guide, but the number in the name remains four. That is why “four” is the canonical answer even when someone debates which dishes belong in the set.
The phrase can also cause confusion because “Four Heavenly Kings” more commonly refers to Buddhist guardian deities associated with the four directions. In dim sum, it is simply a memorable label for benchmark Cantonese tea-house dishes. Har gow and siu mai are often ordered together, while the buns and egg tarts broaden the selection beyond dumplings.