Anhui

Fruit fritters with a crunchy sugar coating

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.

Chicken with a crunchy sugar coating

Minced meat dumpling, commonly pork, inside an egg omelette wrapper

Stewed pigeon and yams

Chang - Soup with seafood, chicken, pork, ham, vegetables, this dish was created by Lee Hung-Chang in the United States

Sweet and sour pork meatballs with bayberry sauce

Stir fried shrimp, vegetables, leeks, soy sauce and rice flour

Turtle stewed with pork, ham and bamboo shoots

Red braised fermented Mandarin fish in a thick soy sauce and oil

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

Pork ribs with a crunchy sugar coating

Fermented tofu, may be fried and served with vegetables, spices, soy sauce, chili sauce

Noodles made from sweet potato starch

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water, thickened with corn starch . Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine.