Main

Abalone and snake soup

Main

Baoluo rice noodles

Rice noodles with pork or beef bones, beef jerkey, peanuts, bamboo shoots, sesame, pickled cabbage, bean sprouts, sesame oil

Drink

Calamansi tea

Calamansi (citrus × microcarpa), also known as calamondin, philippine lime, or philippine lemon, is an economically important citrus hybrid predominantly cultivated in the philippines. it is native to the philippines, borneo, sumatra, and sulawesi in indonesia in southeast asia, as well as southern china and taiwan in east asia. calamansi is ubiquitous in traditional filipino cuisine. it is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. calamansi is also used as an ingredient in malaysian and indonesian cuisines. calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus fortunella) and another species of citrus (in this case probably the mandarin orange).

Dessert, Sweet

Chaobing

Fruit sorbet

Side, Snack, Appetizer

Chee cheong fun

A rice noodle roll (also translated as steamed rice roll) is a cantonese dish from guangdong province in southern china, commonly served either as a snack, small meal or variety of dim sum. it is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. seasoned soy sauce—sometimes with siu mei drippings—is poured over the dish upon serving. when plain and made without filling, the rice noodle is also known as jyu cheung fan. the name, jyu cheung fan, “jyu” means “pig” in cantonese, “cheung” means “intestine”, and “fan” means “noodles”. combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. there is no official recording of the history of the rice noodle roll. most cooking books mention that the jyu cheung fan was begun in the 1930s. a snack or breakfast that sold in many street restaurants. in guangzhou, guangdong province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.

Dessert, Sweet

Ching bo leung

Ching bo leung (chinese: 清補涼; also spelt ching po leung or qing bu liang) is a sweet, cold soup of chinese origin and commonly served in cantonese cuisine, hainanese cuisine and guangxi cuisine. it is a type of tong sui. it is known as sâm bổ lượng or chè sâm bổ lượng (chè meaning "sweet soup") in vietnam. although the exact recipe may vary, the drink generally contains grains of yi mai (chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. in place of the yi mai, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients. the chinese form of the drink, ching bo leung, is the most popular in the cantonese cuisine of guangdong, hong kong, and macau. it is sometimes known as luk mei soup (六味湯, lit. six flavour soup). the vietnamese version, sâm bổ lượng, is most readily available in cholon, the chinatown of hồ chí minh city, and is generally served in a tall glass. although it is sometimes described as a drink, the term "soup" is more appropriate as a spoon is generally necessary to consume the solid ingredients.

Dessert, Sweet

Coconut tapioca soup

Sweet coconut milk with tapioca pearls

Dessert, Sweet

Cold sweet potato noodles

Main

Crab

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

Dessert, Sweet

Danzhou baozi

Steamed rice cakes served with a brown sugar sauce, red dates, peanuts, brown sugar

Dessert, Sweet

Dongfang rice cake

Steamed rice cake made with rice milk

Main

Dongshan goat

Goat meat, braised, stewed or roasted in coconut milk

Side, Snack, Appetizer

Dried coconut

Dessert, Sweet

Fevervine dumpling soup

Sweet fevervine dumplings cooked in coconut milk or ginger water

Main

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 throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). 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.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Hainan hot pot

Hot pot with meat, seafood, vegetables, tofu and game meat, not as spicy as sichuan hot pot

Main

Hainan lobster

Main

Hele crab

Commonly steamed and served with ginger and vinegar

Dessert, Sweet

Huangjin cake

Golden-colored cassava cake made with coconut, pandanus leaves, lemongrass and turmeric

Dessert, Sweet

Huangjingao

Golden rice cake, made with coconut, pandan leaves, ginger, tapioca flour, sugar and eggs

Main

Jiaji duck

Ducks are fed rice, grains, sweet potatoes and chaff, commonly boiled, diced and served with vinegar with ginger and sesame oil

Dessert, Sweet

Jinshan fried sesame balls

Fried sticky rice balls filled with shredded coconut or nuts

Breakfast

Lingao black pudding

Sausage made with pig's blood, serve with lingao rice noodles

Main

Lingao rice noodles

Rice noodles used in soups, eaten cold and topped with pickled vegetables, roasted peanuts, shrimp, meat, bamboo

Breakfast

Lingao rice noodles

Rice noodles used in soups, eaten cold and topped with pickled vegetables, roasted peanuts, shrimp, meat, bamboo

Main

Lingao suckling pig

Main

Lingsui pickled noodles

Sour rice noodle soup with beef jerkey, fish pie slices, dried sandworms, squid, peanuts, chive and coriander

Dessert, Sweet

Mango roll

Fresh mango wrapped in rice paper and topped with mango sauce

Dessert, Sweet

Mooncake

A mooncake (simplified chinese: 月饼; traditional chinese: 月餅) is a chinese bakery product traditionally eaten during the mid-autumn festival (中秋節). the festival is about lunar appreciation and moon watching, and mooncakes are regarded as a delicacy. mooncakes are offered between friends or on family gatherings while celebrating the festival. the mid-autumn festival is widely regarded as one of the four most important chinese festivals. there are numerous varieties of mooncakes consumed within china and outside of china in overseas chinese communities. the cantonese mooncake is the most famous variety. a typical cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick. the cantonese mooncake consists of a rich thick filling usually made from red bean paste or lotus seed paste is surrounded by a thin, 2–3 mm (approximately 1/8th of an inch) crust and may contain yolks from salted duck eggs. mooncakes are usually eaten in small wedges accompanied by tea. today, it is customary for business people and families to present them to their clients or relatives as presents, helping to fuel a demand for high-end mooncakes. just as how the mid-autumn festival is celebrated in various asian localities due to the presence of chinese communities throughout the region, mooncakes are enjoyed in other parts of asia too. mooncakes have also appeared in western countries as a form of delicacy.

Main

Pig giblet soup

Pork offal soup

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), 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. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Dessert, Sweet

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. a smoothie commonly has a liquid base, such as fruit juice or milk, yogurt, ice cream or cottage cheese. other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements.

Side, Snack, Appetizer

Turnip cake

Turnip cake (traditional chinese: 蘿蔔糕; simplified chinese: 萝卜糕; pinyin: luóbo gāo; cantonese yale: lòbaahk gōu) is a chinese dim sum dish. the less commonly used radish cake is a more accurate name, as western-style turnips are not used in the dish but rather shredded radish (typically chinese radish) and plain rice flour. it is traditionally called carrot cake in singapore. turnip cake is commonly served in cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. the non-fried version is soft all over. it is one of the standard dishes found in the dim sum cuisine of china as well as overseas chinatown restaurants. it is also commonly eaten during chinese new year, since the word for radish (菜頭, chhài-thâu) is a homophone for "good fortune" (好彩頭, hó-chhái-thâu) in the hokkien language. in taiwan, turnip cake is also commonly eaten as part of a breakfast.

Main

Wanquan carp

Poached, steamed, hot pot, sweet and sour

Main

Wenchang chicken

Wenchang chicken (simplified chinese: 文昌鸡; traditional chinese: 文昌雞; pinyin: wénchāng jī) is a type of chicken breed and a chicken dish from the wenchang city area in the island province of hainan, china.

Main

Wenquan goose

Drink

Xinglong coffee

Coffee grown in xinglong, china

Dessert, Sweet

Yezifan

Sticky rice cooked inside a fresh coconut

Side, Snack, Appetizer

Yi bua

Yi bua (chinese: 薏粑; pinyin: yìbā, also spelt yi buak, yi buah, or yibua) is a traditional hainanese kuih. it is a hainanese steamed dumpling made of glutinous rice flour dough. also known as kuih e-oua, it is filled with a palm sugar sweetened mixture of grated coconut, toasted sesame seeds and crushed roasted peanuts, wrapped with sheets of banana leaves pressed into a fluted cup shape, and customarily marked with a dab of red food colouring. this kuih is traditionally served during a wedding and a baby's full-moon celebration.

Main

Zongzi

Zongzi ([tsʊ̂ŋ.tsɨ]; chinese: 粽子), rouzong (chinese: 肉粽; pe̍h-ōe-jī: bah-chàng) or simply zong (cantonese jyutping: zung2) is a traditional chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species indocalamus tessellatus), or sometimes with reed or other large flat leaves. they are cooked by steaming or boiling. in the western world, they are also known as rice dumplings or sticky rice dumplings.