Dessert, Sweet

Annin tofu

Annin tofu (or xingren tofu (杏仁豆腐), and 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, e.g. chinese yudoufu (鱼豆腐), japanese gomadofu (胡麻豆腐). apricot kernel milk is often translated as almond milk, as apricot kernel itself is often translated as "almond".

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".

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.

Drink

Baijiu

Baijiu (chinese: 白酒; pinyin: báijiǔ; lit. 'white (clear) liquor'), also known as shaojiu (烧酒/燒酒), is a chinese colourless liquor typically coming in between 35% and 60% alcohol by volume (abv). each type of baijiu uses a distinct type of qū for fermentation unique to the distillery for the distinct and characteristic flavour profile. baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern chinese styles may employ rice or glutinous rice, while other chinese varieties may use wheat, barley, millet, or job's tears (chinese: 薏苡 yìyǐ) in their mash bills. the qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.because of its clarity, baijiu can appear similar to several other east asian liquors, e.g. japanese shōchū (25%) or korean soju (20–45%), but it often has a significantly higher alcohol content (35-60%). baijiu is comparable to whisky in terms of variation, complexity of flavour and sensation.

Side, Snack, Appetizer

Bairou xue chang

Sausage made with pork blood, pork belly and cabbage

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

Bakkwa

Bakkwa, also known as rougan, is a chinese salty-sweet dried meat product similar to jerky. bakkwa is made with a meat preservation and preparation technique originating from china. the general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. it is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around 50 to 60 °c (122 to 140 °f) to a final water activity between 0.60 and 0.69.nowadays, products with a softer texture, lighter color and less sugar are preferred. the shafu type of bakkwa products has a higher water content, and thus has a softer texture and lower sugar content. whereas the traditional bakkwa has a water activity below 0.7, shafu bakkwa tends to be closer to a water activity of about 0.79. nevertheless, shafu can have a similar shelf life to other types of bakkwa.bakkwa is very popular in singapore and malaysia where it is traditionally eaten during the chinese new year. when chinese immigrants brought this delicacy over to singapore and malaysia, it began to take on local characteristics. a notable example lies in the preparation of bakkwa, where the meat is grilled over charcoal rather than air-dried, imparting a smokier flavor to the meat. the singaporean and malaysian versions of bakkwa are also sweeter than their mainland china counterparts with many different variations having developed to suit local palates, such as chili bakkwa.

Side, Snack, Appetizer

Bakpia

Bakpia (javanese: ꦧꦏ꧀ꦥꦶꦪ, romanized: bakpia; chinese: 肉餅; pe̍h-ōe-jī: bah-piáⁿ; lit. 'meat pastry'- the name it is known by in indonesia) or hopia (chinese: 好餅; pe̍h-ōe-jī: hó-piáⁿ; lit. 'good pastry' - the name it is known by in the philippines) is a popular indonesian and philippine bean-filled moon cake-like pastry originally introduced by fujianese immigrants in the urban centers of both nations around the turn of the twentieth century. it is a widely available inexpensive treat and a favoured gift for families, friends and relatives. in indonesia, it is also widely known as bakpia pathok, named after a suburb of yogyakarta which specialises in the pastry. these sweet rolls are similar to bigger indonesian pia, the only difference being the size.

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.

Main

Banmian

Banmian (simplified chinese: 板面; traditional chinese: 板麵; pinyin: bǎnmiàn) or pan mee (min nan chinese: pán-mī) is a popular chinese noodle dish, consisting of handmade noodles served in soup. other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). the name banmian (board/block noodle) came from the hakka method of cutting the noodle into straight strands using a wooden block as ruler. in hak, some might call it man-foon-char-guo (麵粉茶粿) or dao-ma-chet (刀嬤切). in hokkien, it was called mee-hoon-kueh (麵粉粿; lit. "wheat snack") but what can be found at hawker stalls is generally called banmian. the current style is a mix between the traditional methods of hakka and hokkien. the hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits. traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). the dough can also be kneaded using machine into a variety of shapes, the most common shape being flat strips of noodle. banmian is a culinary dish that is popular in china, malaysia, singapore and taiwan. it consists of egg noodles served in a flavorful soup, often with some type of meat or fish, vegetables and various spices. dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis (sauropus androgynus) are also possible ingredients.the meal is considered one of the healthier food choices and can be found for sale by restaurants, street vendors and food stalls in the region. the base of the entire meal is the soup, so there are numerous variations in ingredients, stocks and noodle shapes. in many instances, the completed soup is topped with an egg that is cooked in the hot liquid above the noodles. traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. however, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. the base of the soup can be water but is more commonly a type of fish stock. normal fish stock can be used, but anchovy stock is a common choice. various ingredients, such as onions, garlic, ginger and bean paste, also can be added to the stock to provide more flavor, although some preparations are so simple that nothing more than plain stock is used. in malaysia, dry noodles and soup are served separately. dry chilli pan mee is a variant which was invented in chow kit, kuala lumpur, and is very popular in the klang valley. this dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is later to be stirred into the noodles. it is usually served with dry chilli or sambal. two common ingredients that are often found across different versions of banmian are mushrooms and anchovies. the exact type of each might vary, but they are generally added to the stock base. the mushrooms can be dried and are reconstituted in the broth, while the anchovies could be fried until crispy and then served on top of the soup. the anchovies also can be added to the stock for flavor and allowed to break down as it cooks. once the base stock is completed, nearly anything can be added to complete the banmian. this includes vegetables such as green onions, spinach, cabbage and bamboo shoots. some vinegar is usually added, occasionally with sugar to balance the flavor. restaurants may offer minced pork that has been fried or chunks of white fish to act as a protein-rich addition to the soup. finally, an egg is cracked into the hot broth and allowed to cook until the whites are set and the yolk is warmed through.

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.

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.

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.

Side, Snack, Appetizer

Bean thread noodles

Thin mung bean noodles

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 offal

Main

Bird's nest soup

Edible bird's nests are bird nests created by edible-nest swiftlets, indian swiftlets, and other swiftlets using solidified saliva, which are harvested for human consumption. they are particularly prized in chinese culture due to their rarity, high protein content and rich flavor. edible bird's nests are among the most expensive animal products consumed by humans, with nests being sold at prices up to about $3,000 per pound ($6,600/kg), depending on grading. the type or grading of a bird's nest depends on the type of bird as well as the shape and color of the bird's nest. it is usually white in color, but there also exists a red version that is sometimes called "blood" nest. according to traditional chinese medicine, it promotes good health, especially for the skin. the nests have been used in chinese cuisine for over 400 years, most often as bird's nest soup.

Side, Snack, Appetizer

Black bean sauce

Made with fermented black beans, ginger, garlic, oil, shallots, sugar, wine, soy sauce and chilli pepper flakes

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.

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili and boomla 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

Bon bon chicken

Bang bang chicken (chinese: 棒棒雞; pinyin: bàng bàng jī; lit. 'bang-bang chicken'), also known by variant names such as bam bam chicken or bon bon chicken, is a popular chicken dish in chinese cuisine. the name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer.

Main

Braised bamboo shoots

Braised spring bamboo shoots

Main

Braised beef stew

Braised beef brisket stew or soup

Main

Braised chicken with chestnuts

Stir fried chicken with chestnuts

Main

Braised lamb

Lamb braised with vegetables, bamboo, chili peppers

Main

Braised mushrooms

Stir fried mushrooms, jizong mushrooms, shiitake mushrooms

Main

Braised noodles

Noodle soup with meat, vegetables

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.

Side, Snack, Appetizer

Brown sauce

Beef or chicken stock-based sauce with soy sauce, rice wine, sugar, a common sauce at chinese restaurants in the united states, used with stir fry dishes, chow mein noodles, beef and broccoli

Dessert, Sweet

Brown sugar biscuit

Pastry with a brown sugar filling

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

Buddah's delight

Buddha's delight, often transliterated as luóhàn zhāi, lo han jai, or lo hon jai, is a vegetarian dish well known in chinese and buddhist cuisine. it is sometimes also called luóhàn cài (simplified chinese: 罗汉菜; traditional chinese: 羅漢菜). the dish is traditionally enjoyed by buddhist monks who are vegetarians, but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in chinese restaurants. the dish consists of various vegetables and other vegetarian ingredients (sometimes with the addition of seafood or eggs), which are cooked in soy sauce-based liquid with other seasonings until tender. the specific ingredients used vary greatly both inside and outside asia.

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

Side, Snack, Appetizer

Candied ginger

Dessert, Sweet

Candied yams

Deep-fried and candied sweet potatoes/yams

Main

Cap cai

Cap cai, sometimes spelled cap cay, (chinese: 雜菜; pinyin: zácài; pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the hokkien-derived term for a popular chinese indonesian and peranakan stir-fried vegetable dish that originates from fujian cuisine.various vegetables such as cauliflower, cabbage, chinese cabbage, napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. chopped garlic and onion with salt, sugar, soy sauce, ang ciu chinese cooking wine and oyster sauce are added for flavour. the liquid sauces are thickened using corn starch.cap cai can be made as a vegetarian dish, or mixed with meats such as chicken, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). the type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.

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

Chai tow kway

Chai tow kway (min nan chinese: chhài-thâu-koé) is a common dish or dim sum of teochew cuisine in chaoshan, china. it is also popular in indonesia, singapore, malaysia, thailand, taiwan and vietnam, consisting of stir-fried cubes of radish cake.

Main

Chaogan

Chaogan (chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a chinese dish which is especially famous in beijing. chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. chaogan is traditionally served with mantou buns. there is a belief that chaogan was invented in huixianju restaurant (会仙居), beijing during the qing dynasty.although in the name there is the chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the manchu word "colambi", which means "to cook".

Main

Chap chai

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in korean cuisine. japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, mushrooms, and seasoned with soy sauce and sesame oil.once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. it is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.japchae is commonly served as a banchan (side dish), though it may also be eaten as a main dish. it is sometimes served on a bed of rice: with rice, it is known as japchae-bap (잡채밥).

Main

Char hor fun

Rice vermicelli and flat rice noodles with shrimp, pork, scallops, fish cake, beef

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 sauce

A sauce used in cantonese-style barbecue, made with hoisin sauce, soy sauce, honey, cooking wine, five spice powder

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".

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.

Main

Chicken soup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Side, Snack, Appetizer

Chili crisp

Crispy fried chili peppers

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 almond cookies

A chinese almond biscuit or chinese almond cookie (chinese: 杏仁餅) is a type of chinese pastry that is made with ground mung bean. it was originally made without almond, and the name refers to the almond shape of the original biscuit, but now the chinese almond biscuit is usually round-shaped and often contains almond. the biscuit is one of the most standard pastries in guangdong, hong kong, macau, and in some overseas chinese bakeries. they are small, containing no filling. in addition, they are very crumbly. in macau, the snack has been one of the most popular specialty products, especially near the ruins of the cathedral of st. paul, streets are packed with 10 to 20 stores, all selling different flavors of almond biscuits next to one another. hawkers line up on the street to push the merchandise. it is recommended on the official macau tourism website as a famous macanese snack. choi heong yuen bakery and koi kei are among the most famous brands of almond biscuits from macau.

Main

Chinese mitten crab

The chinese mitten crab (eriocheir sinensis; simplified chinese: 大闸蟹; traditional chinese: 大閘蟹; pinyin: dàzháxiè, lit. "big sluice crab"), also known as the shanghai hairy crab (上海毛蟹, p shànghǎi máoxiè), is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. it is native to rivers, estuaries and other coastal habitats of east asia from korea in the north to fujian, china in the south. it has also been introduced to europe and north america, where it is considered an invasive species. the species features on the list of invasive alien species of union concern. this means that import of the species and trade in the species is forbidden in the whole of the european union.

Side, Snack, Appetizer

Chinese noodles

Many different types of noodles, made with wheat, rice, oats, starch, mung bean, and used in many different dishes such as stir fries, soups, salads

Dessert, Sweet

Chinese peanut cookies

Small pastries with peanuts

Dessert, Sweet

Chinese walnut cookies

Small cookies topped with walnuts

Dessert, Sweet

Chongyang cake

Rice flour cake common during the chongyang festival (double ninth festival)

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Side, Snack, Appetizer

Choudoufu

Stinky tofu (chinese: 臭豆腐; pinyin: chòu dòufu) is a chinese form of fermented tofu that has a strong odor. it is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. traditionally the dish is fermented in a brine with vegetables and meat, sometimes for a period of months. modern factory-produced stinky tofu is marinated in brine for one or two days, to add odor.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

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.

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

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

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.

Dessert, Sweet

Coconut milk pudding

Cold pudding made with coconut milk

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.

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.

Side, Snack, Appetizer

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.

Main

Corn crab soup

Creamy corn soup with egg white and crab meat

Main

Crayfish

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

Cumin lamb

Stir fried, with noodles, skewered, used in dumplings

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.

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.

Dessert, Sweet

Dan ta

Portuguese egg custard tart

Side, Snack, Appetizer

Dark soy sauce

In chinese cuisine, dark soy sauce (chinese: 老抽; pinyin: lăo chōu) is a dark-coloured soy sauce used mainly for adding colour and flavour to dishes. it is richer, slightly thicker, and less salty than other types of soy sauce. as the chinese name lăo chōu (lit. 'old extract') suggests, it is also aged longer. it is often sweetened by adding molasses or other sweetening agents. dark soy sauce is often used in stews, stir-fries, and sauces. it is used in dishes requiring colours, such as red cooked dishes.

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.

Breakfast

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.

Side, Snack, Appetizer

Dong fen

Cellophane noodles, or fensi (simplified chinese: 粉丝; traditional chinese: 粉絲; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. a stabilizer such as chitosan (or alum, illegal in some jurisdictions) may also be used.they are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. they are called "cellophane noodles" or "glass noodles" because of their cellophane- or glass-like transparency when cooked. cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).

Side, Snack, Appetizer

Dongshan Bai Lu Sun

Dongshan white asparagus, canned asparagus that is grown in zhangzhou, fujian, china

Side, Snack, Appetizer

Doufu yuanzi

Tofu balls, commonly fried until crispy

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

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)

Drink

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

Dessert, Sweet

Dowry cake

Marry girl cake or dowry cake is a traditional chinese cake that was once a ceremonial cake used as a wedding gift in the traditional chinese wedding ceremony, hence the name. today, this cake is known more as a classic chinese pastry rather than a wedding gift because it has lost most of its original significance due to cultural change. it can be found in hong kong and in some chinatowns overseas.

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.

Main

Drunken chicken

Chicken is marinated in a broth containing shaoxing wine, then poached, serve cold