The steamed version of tofu skin roll is generally known by what Cantonese name?

The steamed version of a tofu skin roll is generally known in Cantonese as sin zuk gyun.

The name refers to 鮮竹卷, often rendered in English as sin zuk gyun, sin zuk gyun, or a similar Cantonese romanization. It identifies the steamed style of tofu skin roll, which is commonly served at yum cha and is especially associated with bamboo shoots in its filling.

The wrapper is dried tofu skin, also called fu zhu or bean-curd sheet. Steaming hydrates the wrapper, changing it from a dry, firm sheet into a soft and tender outer layer. Fillings can include pork, vegetables, fish, beef, or other restaurant-specific combinations.

A common mix-up is fu pei gyun, which refers to a fried tofu skin roll. The cooking method matters: fu pei gyun is crisp, while sin zuk gyun is soft from steaming. Ngau lei sou is a different dim sum item, lo mai gai is sticky rice wrapped in lotus leaf, and neither names this tofu-skin preparation.