Main

A-gei

A large tofu dumpling filled with braised mung bean (glass) noodles, served in a savory broth

Dessert, Sweet

Aiyu jelly

Aiyu jelly (chinese: 愛玉冰; pinyin: àiyùbīng; or 愛玉凍; àiyùdòng; or simply 愛玉; àiyù), known in amoy hokkien as ogio (chinese: 薁蕘; pe̍h-ōe-jī: ò-giô), and as ice jelly in singapore (chinese: 文頭雪; pinyin: wéntóu xuě), is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in taiwan and east asian countries of the same climates and latitudes. the jelly is not commonly made or found outside of taiwan, malaysia, and singapore, though it can be bought fresh in specialty stores in japan and canned in chinatowns. it is also used in taiwanese cuisine.in cantonese, it is also known as man tau long (文頭郎). it is commonly served with a slice of lime.

Dessert, Sweet

Ang ku kueh

Ang ku kueh (chinese: 紅龜粿; pe̍h-ōe-jī: âng-ku-kóe; tailo: âng-ku-kué), as known as red tortoise cake, is a small round or oval-shaped chinese pastry with soft, sticky glutinous rice flour skin wrapped around a sweet filling in the centre. it is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf. as suggested by its name, red tortoise cakes are traditionally red in color and has a sticky, chewy texture when eaten. red tortoise cakes are shaped like tortoise shells because the chinese traditionally believed that eating tortoises would bring longevity to those who are eating it and bring about good fortune and prosperity. considered to be auspicious items, these sweet pastries are especially prepared during important festivals such as chinese new year as offerings to the chinese deities. red tortoise cakes are also prepared for occasions that are culturally important to the chinese such as a newborn baby's first month or birthdays of the elderly. eating red tortoise cakes during these times is meant to represent blessings for the child and longevity for the elderly. in modern times, red tortoise cakes continue to be important food items during chinese festivals in many countries such as singapore, malaysia, indonesia, philippines, china, taiwan, vietnam and southern thailand provinces such as phuket, phang-nga and trang. however, eating red tortoise cakes in these countries is no longer restricted to special occasions for red tortoise cakes are also commercially available in many pastry shops and bakeries. there are two main components in red tortoise cakes, the skin and the filling. the skin is made mostly from glutinous rice flour and sweet potato whereas the fillings are made from precooked ingredients such as mung bean or ground peanuts and sugar. after kneading and molding the ingredients together, the red tortoise cakes are steamed on a piece of banana leaf. in countries such as singapore and malaysia, these pastries are popular snack items and are especially popular with children because of their sweet and savory taste. in fact, many bakeries in singapore have created red tortoise cakes in a variety of assorted flavors, including jelly and red bean, to cater to all tastes and preferences. in vietnam, ang ku kueh was called bánh quy, it is sold in almost every chinese market, especially in ho chi minh city (cho lon area). the word "quy" (龟) was from sino-vietnamese meaning a tortoise.

Dessert, Sweet

Annin tofu

Annin tofu or xingren tofu (chinese and japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; cantonese jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu), sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. it is a traditional dessert of beijing cuisine, cantonese cuisine, and japanese cuisine. a similar dessert is blancmange. the name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. this naming convention is also seen in other east asian dishes, such as chinese yúdòufu (鱼豆腐) and japanese gomadōfu (胡麻豆腐). apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.

Drink

Apple Sidra

Apple sidra is a taiwanese cola which was first distributed in 1965. the drink prides itself in the fact that the drink is made without any preservatives or artificial flavors. it's manufactured by oceanic beverages co., inc. and is mainly distributed in taiwan. the drink has a sweet natural apple flavor to it with a bit of citrus. it's sold in 250 and 330 ml cans, 275 ml glass bottles, and 600 ml, 1250 ml, and 2 liter bottles.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Drink

Awamori

Awamori (泡盛, okinawan: アームイ, 'āmui) is an alcoholic beverage indigenous and unique to okinawa, japan. it is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū). the majority of awamori made today uses indica rice imported from thailand, as the local production is largely insufficient to meet domestic demand. awamori is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland japan) are increasingly 50 proof (25% alcohol). some styles (notably hanazake) are 120 proof (60%) and are flammable. awamori is aged in traditional clay pots to improve its flavor and mellowness. the most popular way to drink awamori is with water and ice. when served in a restaurant in okinawa, it will nearly always be accompanied by a container of ice and carafe of water. awamori can also be drunk straight, on the rocks, and in cocktails. traditionally, awamori was served in a kara-kara, a small earthen vessel with a small clay marble inside. the marble would make a distinctive "kara-kara" sound to let people know the vessel was empty. these vessels are still found in okinawa, but the clay marbles are often absent. another name for awamori used in okinawa is "island sake" (島酒, shima-zake), or shima for short. in general, the price of awamori increases with the beverage's age. kōrēgusu is a type of hot sauce made of chillis infused in awamori and is a popular condiment to okinawan dishes such as okinawa soba.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Main

Bak kut teh

Bak kut teh (also spelt bah kut teh; chinese: 肉骨茶; pe̍h-ōe-jī: bah-kut-tê, teochew pe̍h-uē-jī: bah-kuk-tê) is a pork rib dish cooked in broth popularly served in malaysia and singapore where there is a predominant hoklo and teochew community. the name literally translates from the hokkien dialect as "meat bone tea", and at its simplest, consists of pork ribs simmered in a broth of herbs and spices (including star anise, cinnamon, cloves, dong quai, fennel seeds and garlic) for hours. despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. however, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. additional chinese herbs may include yu zhu (玉竹, rhizome of solomon's seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant – the teochew's version is lighter than the hokkiens'. the dish can be garnished with chopped coriander or green onions and a sprinkling of fried shallots. in malaysia, it is often served with strips of fried dough called you char kway (chinese: 油炸鬼/粿). soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. tea of various kinds, for example the tieguanyin (鐵觀音, 铁观音) variety which is popular in the klang valley area of malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. in singapore, similarly the teochew variant dish is served with a side of youtiao cut into small pieces, meant to be dipped into the soup of the dish before consumption. braised pig trotters are also an option that can be ordered as a side together with the dish and dark soy sauce with chilli padi is preferred as a condiment. tea, prepared in a kung fu tea ceremony is also served in restaurants specialising in the dish. bak kut teh is usually eaten for breakfast or lunch. the hokkien and teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.

Side, Snack, Appetizer

Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

Side, Snack, Appetizer

Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.

Dessert, Sweet

Baobing

Tshuah-ping (taiwanese hokkien: 礤冰 or 剉冰; pe̍h-ōe-jī: chhoah-peng) or tsua bing, also known as baobing (chinese: 刨冰; pinyin: bàobīng) in mandarin, is a shaved ice dessert introduced to taiwan during taiwan under japanese rule, and then spread from taiwan to greater china and countries with large regional overseas chinese populations such as malaysia and singapore. it is especially popular in taiwan where the dish has a variation called xuehua bing (雪花冰), in which the ice is not made out of water but milk. the dessert consists of a large mound of ice shavings with various toppings on top. a wide variety of toppings exist, but the most common ones include sugar water, condensed milk, adzuki beans, mung beans, and tapioca balls. fruit are also used according to the season. mango baobing is typically only available in the summer, while strawberry baobing is available in the winter. traditionally, these shavings were created by hand using a large mallet to crush ice or a blade to shave ice. now, most stores use machines, which result in finer, thinner ice shavings.

Side, Snack, Appetizer

Baodu

Baodu (chinese: 爆肚; pinyin: bàodǔ) is a halal tripe dish that is part of beijing cuisine. it is traditionally prepared by the muslim hui people.

Breakfast

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Main

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Side, Snack, Appetizer

Bawan

Ba-wan (chinese: 肉圓; pinyin: ròuyuán; wade–giles: jou4-yüan2; pe̍h-ōe-jī: bah-oân; lit. 'meat circle') is a taiwanese street food, consisting of a 6–8 centimetres (2.4–3.1 in) diameter disk-shaped translucent dough made of sweet potato starch filled with a savory stuffing and served with a sweet and savory sauce. the stuffing varies widely according to different regions in taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms. changhua-style ba-wan is considered to be the "standard" ba-wan as it is the most famous and most widely imitated of all styles of ba-wan. the term "ba-wan" is a non-standard romanization derived from taiwanese hokkien. in the township of lukang, changhua county, ba-wan are known as bahhoe (肉回; ròuhuí; bah-hôe; 'meat return') because they take on the block-like shape of the character 回. the gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture (sometimes described as "q" in taiwanese parlance) and a greyish translucent hue. ba-wan are initially cooked by steaming; however, they may also be served after being deep fried to give them a "skin" or gently poached in oil to heat them without drying them out.

Side, Snack, Appetizer

Bean curd in red sauce

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef ball

Beef ball (chinese: 牛丸; pinyin: niúwán) is a commonly cooked food in cantonese and overseas chinese communities which was originated by teochew people. as the name suggests, the ball is made of beef that has been finely pulverized, other ground meat such as pork may be the ingredients of the beef balls. they are easily distinguishable from fish balls due to their darker color. another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking.

Main

Beef bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; french: [bœf buʁɡiɲɔ̃]), also called beef burgundy, and bœuf à la bourguignonne, is a french beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

Main

Beer duck

Beer-braised duck

Drink

Between the Sheets

The between the sheets is a cocktail consisting of white rum (or other light rum), cognac, triple sec, and lemon juice. when made with gin, instead of rum and cognac, it's called a "maiden's prayer".

Main

Biandang

Main

Bian rou

Pork dumpling soup

Dessert, Sweet

Bing wan

Bingguo (chinese: 冰果; pinyin: bīngguǒ; lit. 'iced fruit') is a traditional dessert dish of beijing cuisine. the main ingredients of this dish include lotus root, almonds, walnuts, lotus seed, sugar and lotus leaf. the lotus root, lotus seeds, almonds and walnuts are chopped into small pieces and steamed. the sugar is mixed with water and then boiled to become syrup. the lotus leaf is cut into small pieces and soaked in boiling water. the steamed ingredients are placed on the lotus leaf with syrup poured on top and then cooled by ice (or nowadays in a refrigerator) and served cold. as the dessert is served in a bowl, the dish is also called bingwan (冰碗, lit. "ice bowl").

Main

Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

Side, Snack, Appetizer

Black bean soy sauce

Drink

Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Dessert, Sweet

Black sesame soup

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Side, Snack, Appetizer

Black vinegar

Black vinegar is dark-colored vinegar used in chinese cuisine.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

Main

Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Main

Braised beef stew

Braised beef brisket stew or soup

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Main

Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

Drink

Bubble tea

Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá, 波霸奶茶; bōbà nǎichá; 泡泡茶; pàopào chá) is a tea-based drink that originated in taiwan in the early 1980s. it most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well such as grass jelly, aloe vera, red bean, etc. bubble tea has many varieties and flavors, but the two most popular varieties are black pearl milk tea and green pearl milk tea ("pearl" signifies the tapioca balls at the bottom).

Main

Budae jjigae

Budae-jjigae (부대찌개; literally "army base stew") or spicy sausage stew is a type of korean jjigae (stew), made with ham, sausage, spam, baked beans, kimchi, instant noodles, and gochujang. the dish was created shortly after the armistice that ended the korean war, using the scrounged or smuggled surplus foods from u.s. military bases. although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today. there are many restaurants specializing in budae-jjigae, with the most famous ones on the budae-jjigae street in uijeongbu, where the dish was allegedly first made. the dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked on the table in a big pot in front of the diners and enjoyed as it is cooked for many koreans.

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Main

Cai poh neng

Preserved radish omelette

Main

Cang ying tou

Stir fried pork with garlic chives, ginger, fermented black beans

Side, Snack, Appetizer

Caozaiguo

Glutinous rice flour dumpling filled with chinese mugwort, meat, radish, sweet bean paste, shrimp

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Side, Snack, Appetizer

Century egg

Century eggs (chinese: 皮蛋; pinyin: pídàn; jyutping: pei4 daan2), also known as preserved eggs, hundred-year eggs, thousand-year eggs, thousand-year-old eggs, century-old eggs, millennium eggs, skin eggs, black eggs or old eggs, are a chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. the transforming agent in the century egg is an alkaline salt, which gradually raises the ph of the egg to around 9–12, during the curing process. this chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds. some eggs have patterns near the surface of the egg white which are likened to pine branches. these patterned eggs are regarded as having better quality than the normal century eggs and are called songhua eggs, also known as pine flower eggs or pine-patterned eggs (chinese: 松花蛋). in 2014, 3 million tons of songhua eggs were consumed in china.

Main

Chao mi fen

Stir fried rice noodles with, for example, pork, chicken, shrimp

Main

Char siu

Char siu (chinese: 叉燒; pinyin: chāshāo; cantonese yale: chāsīu) is a cantonese style of barbecued pork. it is eaten with rice, or used as an ingredient for noodle dishes or stir fries, or as a filling for chasiu baau. five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. it is classified as a type of siu mei (燒味), cantonese roasted meat.

Side, Snack, Appetizer

Char siu sou

Sou is a type of dried flaky chinese pastry, which use chinese flaky pastry, found in a variety of chinese cuisines.

Main

Cha siu bao

Char siu bao (simplified chinese: 叉烧包; traditional chinese: 叉燒包; pinyin: chāshāo bāo; cantonese yale: chā sīu bāau) is a cantonese barbecue-pork-filled bun (baozi). the buns are filled with barbecue-flavored cha siu pork. they are served as a type of dim sum during yum cha and are sometimes sold in chinese bakeries. cha siu refers to the pork filling; the word bao means "bun".

Side, Snack, Appetizer

Chatang

Chatang (chinese: 茶汤; pinyin: chátāng; lit. 'tea soup') or seasoned flour mush is a traditional gruel common to both beijing cuisine and tianjin cuisine, and often sold as a snack on the street. it is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. the chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Side, Snack, Appetizer

Chicken feet

Chicken feet are cooked and eaten in many countries. after an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. this gives the feet a distinct texture different from the rest of the chicken meat. being mostly skin, chicken feet are very gelatinous.

Side, Snack, Appetizer

Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Dessert, Sweet

Chinese peanut cookies

Small pastries with peanuts

Dessert, Sweet

Chinese walnut cookies

Small cookies topped with walnuts

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Side, Snack, Appetizer

Chou dofu

Tofu fermented in a brine with herbs, dried shrimp or fish, bamboo, mustard, amaranth greens, typically served fried

Drink

Chrysanthemum tea

Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species chrysanthemum morifolium or chrysanthemum indicum, which are most popular throughout east and southeast asia. first cultivated in china as a herb as early as the 1500 bce, chrysanthemum became popularized as a tea during the song dynasty. in chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.to prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. the resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

Main

Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

Side, Snack, Appetizer

Chun bing

A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Clay pot rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

Drink

Clover Club

The clover club cocktail is a cocktail consisting of gin, lemon juice, raspberry syrup, and an egg white. the egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. thus when the drink is shaken a characteristic foamy head is formed.

Main

Coffin bread

Square bread bowl filled with a creamy chicken soup, similar to chicken pot pie

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Main

Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

Breakfast

Cong you bing

Cong you bing (cōngyóubǐng) (simplified chinese: 葱油饼; traditional chinese: 蔥油餅; pinyin: cōngyóubǐng; wade–giles: ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). unlike western pancakes, it is made from dough instead of batter. it is pan-fried, which gives it crisp edges yet also a chewy texture. a unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture. variations exist on the basic method of preparation that incorporate other flavors and fillings. scallion pancakes are served both as a street food item and as a restaurant dish. they are also sold commercially, either fresh or frozen in plastic packages (often in asian supermarkets).

Main

Cong you bing

Cong you bing (cōngyóubǐng) (simplified chinese: 葱油饼; traditional chinese: 蔥油餅; pinyin: cōngyóubǐng; wade–giles: ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). unlike western pancakes, it is made from dough instead of batter. it is pan-fried, which gives it crisp edges yet also a chewy texture. a unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture. variations exist on the basic method of preparation that incorporate other flavors and fillings. scallion pancakes are served both as a street food item and as a restaurant dish. they are also sold commercially, either fresh or frozen in plastic packages (often in asian supermarkets).

Main

Coq au vin

Coq au vin (; french: [kɔk o vɛ̃], "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. a red burgundy wine is typically used, though many regions of france make variants using local wines, such as coq au vin jaune (jura), coq au riesling (alsace), coq au pourpre or coq au violet (beaujolais nouveau), coq au champagne, etc.

Side, Snack, Appetizer

Corn

Maize ( mayz; zea mays subsp. mays, from spanish: maíz after taino: mahiz), also known as corn (north american and australian english), is a cereal grain first domesticated by indigenous peoples in southern mexico about 10,000 years ago. the leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. in addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup. the six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry. maize is also used in making ethanol and other biofuels. maize is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain. in 2014, total world production was 1.04 billion tonnes. maize is the most widely grown grain crop throughout the americas, with 361 million metric tons grown in the united states alone in 2014. genetically modified maize made up 85% of the maize planted in the united states in 2009. subsidies in the united states help to account for its high level of cultivation of maize and its position as the largest producer in the world.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Cucumber salad

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Dessert, Sweet

Daifuku

Daifukumochi (大福餅), or daifuku (大福) (literally "great luck"), is a wagashi, (a type of japanese confection) consisting of a small round mochi (a glutinous rice cake) stuffed with a sweet filling, most commonly anko, (a sweetened red bean paste made from azuki beans). daifuku is a popular wagashi in japan and is often served with green tea. daifuku comes in many varieties. the most common are white, pale green, or pale pink-colored mochi filled with anko. daifuku are approximately 4 cm (1.5 in) in diameter. nearly all daifuku are covered in a fine layer of rice flour (rice starch), corn starch, or potato starch to keep them from sticking to each other or to the fingers. though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave.

Breakfast

Dan bing

Rolled egg pancake

Main

Dandan noodles

Dandan noodles or dandanmian (simplified chinese: 担担面; traditional chinese: 擔擔麵), literally "carrying-pole noodles", is a noodle dish originating from chinese sichuan cuisine. it consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, sichuan pepper, minced pork, and scallions served over noodles. the dish can either be served dry or as a noodle soup. the dandanmian originated in chengdu, the capital of sichuan province. the original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. the soup variant is from hong kong and is more widespread across the rest of china but it is uncommon in sichuan itself where the authentic style dominates. sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the american chinese style of the dish. in this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific shanghainese dish.

Main

Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

Main

Ding bian cuo

Soup with rice flour pasta rolls, and, for example, pork, shrimp, squid, cabbage, mushrooms, bamboo shoots

Breakfast

Ding bian hu

Diāng-biĕng-gù (simplified chinese: 鼎边糊; traditional chinese: 鼎邊糊; lit. 'pot side paste', foochow romanized: diāng-biĕng-gù), also known as guo bian hu (simplified chinese: 锅边糊; traditional chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified chinese: 鼎边銼; traditional chinese: 鼎邊锉; pinyin: dǐng biān cuò; lit. 'pot side scraping'), is a characteristic dish of fuzhou cuisine, a branch of fujian cuisine, consisting of a rice flour batter poured around the side of cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat (such as meatballs, usually pork) and various vegetables. besides fujian, it is also popular in taiwan. in taiwanese hokkien, it is known as tiánn-pinn-sô (in the taiwanese romanization system; chinese: 鐤邊趖), and has been served to foreign dignitaries at state banquets. during ming and qing dynasty, diāng-biĕng-gù was introduced to longyou and jinhua in central zhejiang by traders, called hu (chinese: 糊) in longyou and fujian geng (chinese: 福建羹) in jinhua. however, the ingredients were changed due to the lack of access to seafood.

Main

Dong po rou

Dongpo pork (simplified chinese: 东坡肉; traditional chinese: 東坡肉; pinyin: dōngpōròu), also known as dongpo meat, is a hangzhou dish which is made by pan-frying and then red cooking pork belly. the pork is cut thick, about 5 centimeters (2.0 in) square, and should consist equally of fat and lean meat. the skin is left on. the mouthfeel is oily but not greasy and the dish is fragrant with wine. the dish is named after the song dynasty poet and gastronome su dongpo.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Side, Snack, Appetizer

Dosa

Dosa may refer to:

Side, Snack, Appetizer

Dougan

Dougan (chinese: 豆干/豆乾; pinyin: dòugān) is a firm variety of tofu (chinese: 豆腐; pinyin: dòufu) which is popular in chinese cuisine. it differs from regular tofu in that it is firm whereas tofu is soft. it is made from soybeans with added calcium sulfate, and sometimes flavored with salt, soy sauce, and spices such as cinnamon, star anise, and licorice. this food's name is composed of two syllables, dòu (豆, "bean"), and gān (simplified chinese: 干; traditional chinese: 乾 ("dry"). this is different from tofu (which also has two syllables), but the second syllable in tofu is "fu" (腐). the full name is called doufu gan (simplified chinese: 豆腐干; traditional chinese: 豆腐乾; lit. 'dried tofu'). it is important to distinguish between tofu and dougan, as it may not be appropriate to substitute tofu for dougan in recipes which call for dougan. dougan has a lower moisture content than tofu in that it is drier, and also by weight, where dougan has a greater bean-to-water ratio than tofu. this means that dougan contains more protein per gram, as the water density is less.

Dessert, Sweet

Douhua

Douhua (chinese: 豆花; pinyin: dòuhuā; pe̍h-ōe-jī: tāu-hoe) is a chinese sweet or savoury snack made with very tender tofu. it is also referred to as doufuhua (chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, soybean pudding or, particularly in northern china, tofu brains (chinese: 豆腐脑; pinyin: dòufunǎo).

Breakfast

Dou jiang

Soy milk, used to make hot soup, serve with youtiao (deep-fried dough sticks), the combination of soy milk soup with fried dough is dou jiang you tiao (doujiang youtiao)

Dessert, Sweet

Dou sha bao

Bao with a sweet red bean filling

Breakfast

Douzhi

Douzhi (chinese: 豆汁; pinyin: dòuzhī ; beijing dialect: douzhir; also called mung bean milk) is a fermented dish from beijing cuisine. it is similar to soy milk, but made from mung beans. it is a by-product of cellophane noodle production. it is generally slightly sour, with an egg-like smell.

Drink

Douzhi

Douzhi (chinese: 豆汁; pinyin: dòuzhī ; beijing dialect: douzhir; also called mung bean milk) is a fermented dish from beijing cuisine. it is similar to soy milk, but made from mung beans. it is a by-product of cellophane noodle production. it is generally slightly sour, with an egg-like smell.

Dessert, Sweet

Dragon's beard candy

Dragon's beard candy (simplified chinese:龙须糖; traditional chinese:龍鬚糖) or chinese cotton candy is a handmade traditional art of china. it is a traditional chinese confectionary similar to floss halva or western cotton candy, which can be found in many chinese communities. dragon's beard candy was initially created in china, but soon spread in popularity and became a regional delicacy in other parts of east asia such as south korea, as well as (and more recently) canada, turkey, singapore, and the united states. it has a low sugar content (19%) and low saturated fat content (2%). by comparison, cotton candy is fat free with a very high sugar content (94%). dragon's beard candy has a very short shelf life. it is highly sensitive to moisture and tends to melt when exposed to higher temperatures, notably during warm weather.

Drink

Drip coffee

Brewed coffee is made by pouring hot water onto ground coffee beans, then allowing to brew. there are several methods for doing this, including using a filter, a percolator, and a french press. terms used for the resulting coffee often reflect the method used, such as drip brewed coffee, filtered coffee, pour-over coffee, immersion brewed coffee, or simply coffee. water seeps through the ground coffee, absorbing its constituent chemical compounds, and then passes through a filter. the used coffee grounds are retained in the filter, while the brewed coffee is collected in a vessel such as a carafe or pot.