147 Dishes

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A-gei

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

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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.

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Beef bourguignon

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

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Beer duck

Beer-braised duck

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Biandang

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Bouillabaisse

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

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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.

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Budae jjigae

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

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Cai poh neng

Preserved radish omelette

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Cang ying tou

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

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Chao mi fen

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

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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.

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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.

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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.

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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.

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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).

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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.

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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.

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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.

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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.

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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.

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Kaisendon

Sashimi and/or sushi rice bowl

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Dong po rou

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

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Drunken chicken

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

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Eel noodles

Stir fried eel served with egg noodles in broth

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Fen zheng rou

Pork is coated with rice flour, then steamed, may also use other meats such as beef, lamb

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Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

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Fish ball

Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.fish balls are popular in east and southeast asia, where it is eaten as a snack or added to soups or hotpot dishes. they are usually attributed to chinese cuisine and the fish ball industry is largely operated by people of chinese descent.: 286  european versions tend to be less processed, sometimes using milk or potatoes for binding. nordic countries also have their own variation.

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Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Ginger braised duck

Duck braised with ginger, sesame oil, rice wine, chili peppers, sugar, vegetables

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Gu lu rou

Sweet and sour pork

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Gua zai rou

Ground pork and pickled cucumbers with rice, noodles

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Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

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Hakka salt baked chicken

Chicken is covered in salt, then baked, a hakka creation

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Hakka stir fry

Stir fried squid, pork, green onions, scallions, dried bean curd, chili peppers

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Har gau

Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; chinese: 蝦餃; cantonese yale: hā gáau; pinyin: xiājiǎo) is a traditional cantonese dumpling served in dim sum.

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Hong shao pai gu

Red-braised spareribs

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Hong shao rou

Red braised pork belly or hong shao rou (simplified chinese: 红烧肉; traditional chinese: 紅燒肉; pinyin: hóngshāoròu) is a classic pork dish from mainland china, red-cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilies, sugar, star anise, light and dark soy sauce, and rice wine. the pork belly is cooked until the fat and skin are gelatinous, soft, and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky. the dish has a melt-in-the-mouth texture that is formed as a result of a long braising process, during which the liquid reduces and becomes thick. it is generally served with steamed rice and dark green vegetables, often over holidays. the dish is often prepared with hard-boiled chicken eggs or vegetables, which are used to soak up the juices from the recipe.many chinese provinces have slightly different versions, but the hunanese one (often called "mao's family style red braised pork" (chinese: 毛氏紅燒肉; pinyin: máo shì hóngshāoròu)) is often said to have been one of chairman mao's favorite dishes, and is served at the many hunan restaurants across china specializing in so called "mao-style cuisine". the popularity of the dish has led the hunan provincial government to codify the recipe of the dish, in particular deciding that only meat of the celebrated ningxiang breed of pig should be used in authentic hongshao rou.

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Hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

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Hotplate tofu

Stir fried tofu with minced pork, pork belly, vegetables, mushrooms

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Jiaozi

Jiaozi (chinese: 餃子; [tɕjàʊ.tsɨ] (listen)) are chinese dumplings commonly eaten in china and other parts of east asia. jiaozi are folded to resemble chinese sycee and have great cultural significance attached to them 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. though considered part of chinese cuisine, jiaozi are popular in other parts of east asia and in the western world, where a fried variety is sometimes called potstickers in north america and chinese dumplings in the uk. the english-language term "potsticker" is a calque of the mandarin word "guotie" (鍋貼). potsticker was used by buwei yang chao and her husband yuen ren chao in the book how to cook and eat in chinese, which was first published in 1945. in northern china, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo), pan fried (jiān jiǎo), or deep fried (zhà jiǎo), and are traditionally served with a black vinegar and sesame oil dip. they can also be served in a soup (tāng jiǎo).

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Jing jiang rou si

Jingjiang rousi (simplified chinese: 京酱肉丝; traditional chinese: 京醬肉絲; pinyin: jīngjiàng ròusī), or sauteed shredded pork in sweet bean sauce, is a traditional dish in beijing. its main ingredient is pork tenderloin, which is stir-fried with soya paste or sweet soya paste for flavour. the dish is served with shredded leek (only using its white stalk) and doupi (dried tofu layer) to wrap. a vegetarian variant uses fried tofu puffs in place of pork. it may be prepared and consumed wrapped in doupi, or rarely with bing. some versions are prepared using hoisin sauce.

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Laba congee

Laba congee (simplified chinese: 腊八粥; traditional chinese: 臘八粥; pinyin: làbā zhōu, also simplified chinese: 八宝粥; traditional chinese: 八寶粥; pinyin: bābǎozhōu) (also called eight treasure congee in english) is a chinese ceremonial congee dish eaten on the eighth day of the twelfth month in the chinese calendar.the day on which it is traditionally eaten is commonly known as the laba festival. the earliest form of this dish was cooked with red beans and has since developed into many different kinds. it is mainly made up of many kinds of rice, beans, peanuts, dried fruit, lotus seeds, etc. depending on region-based variations in china, it can also include tofu, potato, meat and vegetables.