Found 81 results.
Chinese "red-braised" cooking technique
Beverage from Hong Kong made of black tea and milk
Hóng shāo ròuzh-ro
Chinese red-cooked pork belly
Chinese dish of eggplant in dark garlic sauce
cuisine originating from Hong Kong
Egg-enriched waffle made with spherical bumps
dessert
capital city of Guangdong Province, China
Sichuan eggplant with spicy, sweet, vinegar sauce
Culinary traditions of south-central China
type of Chinese noodle
Melonpanjp-ro
sweet bread from Japan
Marine fish found in Pacific Ocean near southeastern Asia
rice cake from Yunnan Province, China
round-bottomed cooking vessel, originating in China
Swiss bakery, confectioner's, and pastry shop
cantonese noodle dish
Adzukijp-ro
Red bean used in Asian sweets
Ankojp-ro
Japanese term for red bean paste
soup made with beef tails
Hong Kong pastry, shaped in a half-moon crescent, with curry beef filling
Hong Kong rice dish
Dessert originating from India which is common in Hong Kong, Malaysia, Macau, Singapore and Thailand
Hong Kong mooncake associated with Mid-Autumn Festival
sweet bun, popular in Hong Kong, named after its characteristic topping, similar to the surface of a pineapple fruit; does not contain any pineapples
spicy seafood sauce from Hong Kong
Cambodian term for green papaya salad
Hong Dou Shazh-ro
Chinese sweet red bean paste
Hong zao jiuzh-ro
Chinese jujube wine
Chinese alcoholic drink made with osmanthus
chicken dish
Beef chow funzh-ro
Beef and noodle Cantonese dish
noodles from Sichuan, China
glutinous rice pastry with coconut powder and mungo cream
Chinese sweet dessert soup
Cantonese pastry with winter melon, almond paste, sesame and five spice powder inside thin flaky pastry
crispy South American wheat bread roll
Portuguese egg tart pastry dusted with cinnamon
Cantonese dim sum dish
Dim sum with taro wrapped around meat, then fried
Chinese dim sum dish
Sweet red fruit used in Chinese and Indian cuisine
rice noodle dish originated from Liuzhou, Guangxi, China
Asian traditional pancake from Fujian, China
Tong suizh
sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine
Cantonese-style raw fish salad
Rice cake
Indonesian traditional Javanese cake originating from Java island
British oat-based biscuit
Crisp buttery cookies, traditionally from Denmark
species of mustard plant
Taiwanese multinational restaurant chain
company
class of caustic compounds
species of fish
Fish from western Pacific, also called Japanese butterfish or ibodai
subfamily of fishes
Coagulated pig blood as ingredient
branch of Chinese traditional cuisine native to Guangdong
Cantonese tradition of brunch involving Chinese tea and dim sum
Brand of sparkling fruit juice, based in South Africa
Brand of mineral sports drinks
Italian beverage company specializing in natural mineral water
Powdered hot malt beverage dating from early 20th century
Tea made with aged, oxidized tea leaves
partially oxidized tea
Liquid foods containing sweet flavors
Dry, cone-shaped pastry, which enables ice cream to be held in the hand
public holiday in China, festival in East Asia
Ang-khakhbl
Red yeast mold used to make red yeast rice in Asian cuisines
type of traditional Chinese dumpling
one of the most famous varieties of huangjiu, or traditional Chinese wines