The World's Food

×

About
Contact
Dishes
Regions

Sign in

Home Dishes

80636 Dishes

Guo kui

Side, Snack, Appetizer

Guo kui

Large pan-fried bread, may be filled with savory ingredients

Hongshan cai tai

Side, Snack, Appetizer

Hongshan cai tai

Red cabbage stalks, for example, stir fried with smoked pork

Hot dry noodles

Side, Snack, Appetizer

Hot dry noodles

Hot dry noodles , known in Chinese as reganmian, is a traditional dish of Wuhan, the capital of Hubei province in central China. Hot dry noodles have an 80-year history in Chinese food culture; they are unique because the noodles are not in a broth like most other Asian-style hot noodle dishes. They are the most significant, famous and popular breakfast food in Wuhan, often sold by street carts and restaurants in residential and business areas. The price is between 4-6 yuan. Breakfasts such as hot dry noodles are available from about 5 am, These noodles can be prepared within minutes and are affordable, so they are a popular breakfast. There are hot dry noodle restaurants all over the city. Typical hot dry noodle dishes contain soy sauce, sesame paste, pickled vegetables (carrots and beans), chopped garlic chives and chili oil. Hot dry noodles, along with Shanxi's knife-cut noodles (刀削面; 刀削麵; dāoxiāomiàn), Liangguang's yifumian, Sichuan's dandanmian, and northern China's zhajiangmian, are collectively referred to as the "top five noodles of China" by People's Daily, and in a 2013 article titled "China's Top 10 famous noodles" Business Insider reported that CNTV rated hot dry noodles the top Chinese noodle dish. The specifics of the preparation of hot dry noodles is discussed in Wuhan author Chi Li's novel Cold or Hot, It's Good to Live (冷也好热也好活着就好). The recipe for hot dry noodles differs from cold noodles and soup noodles, as the dish is served hot without broth.

Huangshi cake

Side, Snack, Appetizer

Huangshi cake

Small, crisp, sweet stuffed with sugar, sesame, dried tangerine and osmanthus flower

Mianwo

Side, Snack, Appetizer

Mianwo

Mianwo is a deep-fried, donut-shaped snack from Wuhan in Hubei province in central China. It is made from soy milk, rice milk, flour, sesame, and chopped Chinese scallion. Mianwo usually has a salty taste, but a sweeter variant may be made with diced sweet potato. The origin of Mianwo is uncertain, but tradition dates it back to the Guangxu era of the Qing Dynasty . A local sesame cake maker, Chang Ziren, supposedly created the first Mianwo while experimenting with novel seed cake varieties in Hankou.

Shumai

Side, Snack, Appetizer

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Songzi honey pomelos

Side, Snack, Appetizer

Songzi honey pomelos

Songzi honey pomelos are a specific variety of pomelo known for their sweet flavor and large size. They are typically available in the produce section from late fall to early spring.

Spicy duck necks

Side, Snack, Appetizer

Spicy duck necks

Pot-stewed spicy duck necks, serve with beer

Tofu skin roll

Side, Snack, Appetizer

Tofu skin roll

Tofu skin roll or Tofu roll is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin. There are a number of cooking styles. Fillings include pork, vegetables, fish, and beef. The fried version is known as . The first character "fu" comes from tofu, though a more accurate description is that the skin is made from the ingredient bean curd. Some Cantonese restaurants serve the fried crispy version at night, often with mayonnaise as dipping sauce. Another name is the (豆腐捲, tofu gyun). Some ingredients include shrimp, chicken, leeks, bamboo shoots, small carrots, tofu, scallions, sesame oil, or bean sprouts.

Tofu with century eggs

Side, Snack, Appetizer

Tofu with century eggs

Chilled salad made with preserved duck eggs and steamed tofu

Xiaogan candied sesame chips

Side, Snack, Appetizer

Xiaogan candied sesame chips

Sesame candy chips, made with white or black sesame seeds

Congee

Congee

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

Lotus seeds in syrup

Lotus seeds in syrup

Hunan lotus seeds in syrup are a sweet dessert made by cooking lotus seeds until soft and then simmering them in a sugar syrup. This dish is often enjoyed for its sweet flavor and is a popular treat during festivals and celebrations.

Nan gua bing

Nan gua bing

Small red bean-filled pumpkin cakes

Beer duck

Beer duck

Beer-braised duck

Congee

Congee

Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food.

Dong'an chicken

Dong'an chicken

Chicken is poached then stir fried with chili peppers, and served with a sauce with black vinegar, rice wine and stock

Dry wok chicken

Dry wok chicken

Spicy stir fried chicken with mushrooms and vegetables

Farmhouse fried pork

Farmhouse fried pork

Spicy stir fried pork, pork belly and chili peppers

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Griddle pork intestines

Griddle pork intestines

Spicy stir fried pig intestines and vegetables

Laziji

Laziji

Laziji , also known as dry chili chicken, firecracker chicken, Chongqing chicken, and mala chicken, is a dish of chicken cubes stir-fried in chilis, Sichuan pepper, spicy fermented bean paste, garlic, and ginger. Toasted sesame seeds and sliced spring onions are often used to garnish the dish. Laziji originated near Geleshan in Chongqing, where restaurateurs used small free-range chickens from nearby farms. This poultry became a signature export for Geleshan.

Mao's braised chicken

Mao's braised chicken

Mao's braised chicken, also known as chairman Mao's red chicken, is a flavorful dish that features chicken braised with spices, soy sauce, and sometimes Shaoxing wine, resulting in a rich, dark sauce. It is typically served with rice to soak up the delicious sauce.

Mao's braised pork

Mao's braised pork

Braised pork with aniseed

Mashed shrimp in lotus pod

Mashed shrimp in lotus pod

Mashed shrimp in lotus pod is a dish from Hunan cuisine, known for its unique combination of flavors and textures. It typically features shrimp that are mashed and cooked with lotus pod, showcasing the region's emphasis on fresh ingredients and savory tastes.

Orange beef

Orange beef

Stir fried beef and vegetables flavored with mandarin orange peel

Pearl meatballs

Pearl meatballs

Steamed meatballs rolled in glutinous rice, made with pork, fish

Roast duck

Roast duck

Roast duck is a dish made by cooking a whole duck in the oven until the skin is crispy and the meat is tender and juicy. It is often seasoned and can be served with various glazes or sides for special occasions.

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Shellfish

Shellfish

Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

Smoky flavors steamed together

Smoky flavors steamed together

Steamed preserved pork, chicken and fish, also made with duck, beef, sausage

Spare ribs steamed inside a bamboo tube

Spare ribs steamed inside a bamboo tube

Steamed ribs in bamboo is a Hunan specialty where pork ribs are marinated with a spicy mix of chili, garlic, and fermented black beans, then steamed inside bamboo tubes. This method infuses the ribs with a smoky flavor while keeping them tender.

Spicy potatoes

Spicy potatoes

Hunan spicy potatoes, often referred to as "spicy Hunan chilli potato," are wok-tossed potatoes seasoned with flavors like lemon leaf, crushed peanuts, roasted chilies, and brown onion, making them a flavorful dish. They are known for their heat and vibrant taste, typical of Hunan cuisine.

Steamed fish head in chili sauce

Steamed fish head in chili sauce

Steamed bighead carp topped with spicy chili peppers

Stir fried duck blood

Stir fried duck blood

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

Tasty snake

Tasty snake

Snake braised with tea oil, garlic, ginger, chili powder

Bean noodles

Side, Snack, Appetizer

Bean noodles

Noodles made from ground rice and mung beans, used as wraps, in soup

Shumai

Side, Snack, Appetizer

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Tofu

Side, Snack, Appetizer

Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

Kumis

Kumis

Kumis , alternatively spelled coumis or kumyz,[a] also known as airag (/ˈaɪræɡ/ EYE-rag),[b] is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Milk tea

Milk tea

Milk tea refers to several forms of beverage found in many cultures, consisting of some combination of tea and milk. The term milk tea is used for both hot and cold drinks that can be combined with various kinds of milks and a variety of spices. This is a popular way to serve tea in many countries, and is the default type of tea in many South Asian countries. Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients Milk tea is the default type of tea in India and Pakistan and referred to as chai. Milk tea has been a global sensation ever since the 21st century. It is well-known in many countries such as the United States, Great Britain, Malaysia, India, and most prominently in China, and other Asian countries. The recipes for milk tea mainly consist of a tea base, milk, added sugar, and other added ingredients such as fruits, and creamer. The drink is popular for its rich tea flavor, affordability, pretty aesthetics, sweetness, and diversity that appeals to many people, which is similar to coffee in the drink market. The drink is especially popular among teenagers and young adults for its visuals and large variety. The milk tea industry is likely to continue to grow due to its rising popularity in the global market. The sugar that balances the milk and tea from the cultural beverage is leading to a larger consumption among people daily. This has caused an increase in milk tea shops all around the world in recent years. The popularity of milk tea pushes the industry to pursue more supply chains and new products.

Suutei tsai

Suutei tsai

Suutei tsai is a traditional Mongolian beverage. The drink is also known as süütei tsai, tsutai tsai, salt tea, or Mongolian salty tea. The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Milk in Mongolia is typically fresh, whole milk, and using half milk and half cream instead of only processed milk produces a rich beverage close to the authentic. The amount of salt in the tea is often varied. Another common addition to suutei tsai is fried millet.

Zhaojun rice wine

Zhaojun rice wine

Ancient Tea Road spicy smoked lamb chops

Ancient Tea Road spicy smoked lamb chops

Braised elk's nose

Braised elk's nose

Deer

Deer

A deer or true deer is a hoofed ruminant ungulate of the family Cervidae (informally the deer family). Cervidae is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) and Capreolinae (which includes, among others reindeer (caribou), white-tailed deer, roe deer, and moose). Male deer of almost all species (except the water deer), as well as female reindeer, grow and shed new antlers each year. These antlers are bony extensions of the skull and are often used for combat between males. The musk deer (Moschidae) of Asia and chevrotains (Tragulidae) of tropical African and Asian forests are separate families that are also in the ruminant clade Ruminantia; they are not especially closely related to Cervidae.

Hand-grabbed mutton

Hand-grabbed mutton

Grilled or roasted mutton, lamb, beef, horse, camel, roe deer, eaten using the fingers

Hazel grouse

Hazel grouse

Crisp fried hazel grouse

Hulun Lake fish

Hulun Lake fish

Hulun Lake is known for its diverse fish population, including carp, crucian, and red-tail fish, which are fresh and nutritious. The lake supports an annual fish production of about 7,000 tons, and local cuisine features a variety of fish dishes, often served in elaborate banquets.

Jiaozi

Jiaozi

Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (shuǐjiǎo), steamed (zhēngjiǎo), pan-fried (jiānjiǎo), or deep-fried (zhàjiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (tāng jiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.

Khuushuur

Khuushuur

Khuushuur is a meat pastry that is popular in Mongolia, which is similar to recipes in Russian and other cuisines like Chebureki or Jiucai hezi. It is a circle of wheat flour dough folded in half around a filling of minced or ground beef, mutton, or camel, and ground up or deep fried. The seasoning of the meat is with onion and salt (and sometimes garlic) and once served, Khuushuur can be eaten as is or accompanied by ketchup or Maggi sauce. Aside from the traditional meat-filled version, there are alternative preparations of Khuushuur. Some variations replace the meat filling with carrots, cabbage (although less popular), or mashed potatoes. These vegetable versions can retain a distinctive taste of mutton due to the use of cooking oil. In a restaurant it is served four to an order with a lettuce leaf and gherkins on the side, or sometimes carrot salad in more high-end establishments. Media related to Khuushuur at Wikimedia Commons

Mongolian BBQ

Mongolian BBQ

Mongolian barbecue is a method of preparing stir-fried noodle dishes. Despite its name, the dish is not Mongolian, nor was it influenced by Mongolian cuisine. It was developed in Taiwan by a Chinese expat during the 1950s. Furthermore, it is also unrelated to actual barbecue traditions (such as American or Korean barbecue), since it is not cooked on a perforated grill above the smoke of an open flame, but rather a specialized flatiron grill. It has more in common with Teppanyaki. Mongolian barbecue was created by Taiwanese comedian and restaurateur Wu Zhaonan. A native of Beijing, Wu fled to Taiwan after the outbreak of the Chinese Civil War, and opened a street food stall in Yingqiao [zh], Taipei in 1951. While he initially wished to name the dish "Beijing barbecue", due to political sensitivity associated with the city which had been recently designated as the capital of the People's Republic of China, the name "Mongolian barbecue" was chosen despite the lack of connection to Mongolia. Wu's food stall attracted a wide clientele including diplomats and wealthy businesspeople despite serving a relatively cheap and unsophisticated dish;[citation needed] however, it was later destroyed by flooding originating from a typhoon during which Wu almost drowned. He was later able to develop a highly successful career as a comedian and left the restaurant business. Numerous imitators emerged to capitalize on the popularity of the dish he created, including Genghis Khan, Tang Palace, Great Khan, and Heavenly Khan. The dish was later successfully introduced outside Taiwan.

Mongolian hot pot

Mongolian hot pot

Thin slices of lamb/sheep cooked using a hot pot

Mutton

Mutton

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Youmian kaolaolao

Youmian kaolaolao

Naked oat pasta, known as Youmian Kaolaolao, is a staple in northern China's Shanxi province, made from a unique species of oat called 'Youmai'. It has a smooth texture, is eaten like rice or noodles, and is traditionally paired with lamb or mutton soup in Shanxi and Inner Mongolia.

Ostrich

Ostrich

Ostriches are large flightless birds. Two living species are recognised, the common ostrich, native to large areas of sub-Saharan Africa, and the Somali ostrich, native to the Horn of Africa. They are the heaviest and largest living Avian Dinosaur, with adult common ostriches weighing anywhere between 63.5 and 145 kilograms and laying the largest eggs of any living land animal. With the ability to run at 97 km/h , they are the fastest bipedal animals on land second only to the cheetah. They are farmed worldwide, with significant industries in the Philippines and in Namibia. South Africa produces about 70% of global ostrich products, with the industry largely centered around the town of Oudtshoorn. Ostrich leather is a lucrative commodity, and the large feathers are used as plumes for the decoration of ceremonial headgear. Ostrich eggs and meat have been used by humans for millennia. Ostrich oil is another product that is made using ostrich fat.

Ox

An ox , also known as a bullock (in British, Australian, and Indian English), is a large bovine, trained and used as a draft animal. Oxen are commonly castrated adult male cattle, because castration inhibits testosterone and aggression, which makes the males docile and safer to work with. Cows (adult females) or bulls (intact males) may also be used in some areas. Oxen are used for ploughing, for transport (pulling carts, hauling wagons and even riding), for threshing grain by trampling, and for powering machines that grind grain or supply irrigation among other purposes. Oxen may be also used to skid logs in forests, particularly in low-impact, select-cut logging. Oxen are usually yoked in pairs. Light work such as carting household items on good roads might require just one pair, while for heavier work, further pairs would be added as necessary. A team used for a heavy load over difficult ground might exceed nine or ten pairs.

Ravioli

Ravioli

Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). Ravioli appear in the 14th-century cookbook The Forme of Cury under the name of rauioles.

Roast leg of lamb

Roast leg of lamb

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

Shumai

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Snowy mountain camel hoof

Snowy mountain camel hoof

Camel hoof is boiled for hours and the gelatinous tendon and meat are molded into the shape of a camel's hoof and topped with meringue, named after camel footprints on the Silk Road in the Qilian Mountains

Whole roast sheep

Whole roast sheep

Spit-roasted sheep

Zhuozishan smoked chicken

Zhuozishan smoked chicken

Air-dried beef and mutton

Side, Snack, Appetizer

Air-dried beef and mutton

Butter

Side, Snack, Appetizer

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste. Food coloring is sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat.

Cream

Side, Snack, Appetizer

Cream

Ghee

Side, Snack, Appetizer

Ghee

Ghee is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals. Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling.

Grain

Side, Snack, Appetizer

Grain

Buckwheat, corn, millet, oats, rice, sorghum, wheat

Inner Mongolia cheese

Side, Snack, Appetizer

Inner Mongolia cheese

Inner Mongolia is known for its traditional cheese, which is often made from milk and comes in various forms, including cheese balls and milk beans. These dairy products are a significant part of the local cuisine and reflect the region's rich pastoral culture.

Millet

Side, Snack, Appetizer

Millet

Millet stir fried in butter, mixed with crème, cheese, mutton

Sesame pancakes

Side, Snack, Appetizer

Sesame pancakes

Inner Mongolian sesame pancakes, known as "shaobing," are a type of layered flatbread that is crispy on the outside and chewy on the inside, often topped with sesame seeds. They are commonly enjoyed as a breakfast item and can be served with various fillings or alongside dishes like milk tea.

Shumai

Side, Snack, Appetizer

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.[citation needed] A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.[citation needed]

Yogurt

Side, Snack, Appetizer

Yogurt

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003.

Suzhou breakfast tofu

Suzhou breakfast tofu

Warm silken tofu topped with dried shrimp, seaweed, preserved vegetables, onions, soy sauce and sesame oil

Zaocha

Zaocha

Morning tea, a traditional breakfast-time gathering of friends and family who enjoy green tea, dumplings

Funing big cake

Funing big cake

Sticky rice cake

Aozao noodles

Aozao noodles

Noodle soup served with smoked fish or braised duck leg

Braised crucian carp

Braised crucian carp

Crab shell meatballs

Crab shell meatballs

Pork meatballs with crab shell powder

Fried gluten balls

Fried gluten balls

Stir fried with vegetables, filled with meat

Hakka stuffed tofu

Hakka stuffed tofu

Steamed tofu stuffed with minced meat and prawns

Hong shao pai gu

Hong shao pai gu

Red-braised spareribs

Jiyu tang

Jiyu tang

Crucian carp soup, crucian carp in a milky white soup

Lion's head meatballs

Lion's head meatballs

Large pork meatballs flavored with soy sauce, Shaoxing wine, ginger and scallions

Nanjing salted duck

Nanjing salted duck

Marinated and boiled duck with spices

Pork trotter jelly

Pork trotter jelly

Stewed and congealed pig's feet jelly, serve with ginger and Zhenjiang vinegar

Stewed soft shelled turtle

Stewed soft shelled turtle

Turtle stewed with chicken, pork, ham, bamboo shoots

Sweet and sour mandarin fish

Sweet and sour mandarin fish

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan , a menu of the food served in Tang dynasty (618–907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce (traditional Chinese: 糖醋醬; simplified Chinese: 糖醋酱; pinyin: tángcùjiàng) came from the Chinese province of Henan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

Tangbao

Tangbao

Tangbao or soup buns are large, soup-filled steamed buns in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident. Some examples of tangbao include:

Turtle soup

Turtle soup

Turtle soup, also known as terrapin soup, is a soup or stew made from the meat of turtles. Several versions of the soup exist in different cultures, and it is often viewed as a delicacy. The principal characteristic of turtle meat is that the broth it is cooked in becomes extremely gelatinous once cooled. Turtle meat has no characteristic taste on its own, so the flavor of turtle soup depends entirely on seasoning. Mock turtle soup is made from other gelatine-producing meat such as calf's head and calf's feet.

White fish omelette

White fish omelette

Scrambled eggs with whitebait fish

Xiao long bao

Xiao long bao

Xiaolongbao is a type of Chinese tangbao (Chinese: 汤包), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine. Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most well known. In the Shanghainese language, they are known as siaulon moedeu or xiaolong mantou, as Wu Chinese-speaking peoples use the traditional definition of mantou, which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat.

Ya xue fen si tang

Ya xue fen si tang

Duck blood and vermicelli soup

Yancheng Long Xia

Yancheng Long Xia

Freshwater lobster/crayfish that is cooked, covered with a salty fennel sauce, then frozen, from the Doulong River, Yancheng, Jiangsu, China

Yong tau foo

Yong tau foo

Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variations on this dish feature — instead of tofu — vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish. It is commonly found in parts of China, Indonesia, Malaysia, Singapore, Thailand, Vietnam, and in cities where there are large Hakka populations. The Hakka people initiated a southward migration to escape conflicts in Northern China, eventually settling in Southern China after a series of relocations. Due to the unavailability of wheat flour traditionally used for making dumpling skins during festivals, they substituted tofu. The Hakka term "Nyong," meaning the act of stuffing, gave rise to the dish known as "Yong Tau Foo," where tofu is filled with various ingredients.

Zhenjian guo gai mian

Zhenjian guo gai mian

Noodles with greens onions, boiled egg, soy sauce, sugar and spices

Zhugansi

Zhugansi

Shredded chicken, ham, tofu and pea leaves

Chasan

Side, Snack, Appetizer

Chasan

Fried pastry resembling a bundle of noodles, made with flour and black sesame and made into a variety of shapes, serve with tea

Rugao ham

Side, Snack, Appetizer

Rugao ham

Rugao ham is a dry-cured ham that originated in Jiangsu province, China. It dates to the Qing dynasty, and was first prepared circa 1851. Rugao ham is produced in a variety of flavors, colors and weights. The local breed of Jiangquhai pigs are typically used for the ham. In contemporary times, it is produced in Rugao, Jiangsu province, which the ham is named after. It is a well-known ham in China. Per the Chinese calendar, Rugao ham is produced in the winter, whereby the curing process begins between November and December, and also in spring, between January and February. Chinese hams

Previous
...
114
115
116
117
118
...
Next

The World’s Food

About Contact

Regions

Africa Asia Europe North America Oceania South America

© 2024 - 2025All rights reserved.

Website by Seattle Biosoftware