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A Sichuan dish of ground meat cooked in a sauce and poured over cellophane noodles.
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A Japanese alcoholic beverage made from rice via distillation.
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(Philippines) crispy pork belly
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A type of semi-thick Chinese wheat noodle, or a dish chiefly composed of them.
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Alternative form of balut [Asian street food consisting of a developing duck embryo boiled alive and eaten in the shell]
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A Chinese steamed stuffed bun.
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(Philippines) Noodles mixed with pork offal, crushed pork cracklings, chicken stock, and beef loin.
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Alternative form of bao: Any of various types of steamed bread used in Chinese cuisine [Any of various types of steamed bread or bun used in Chinese cuisine]
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An Indian dish of potatoes baked with spices and then battered and deep-fried.
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a type of thick noodle from China's Shaanxi province, famed for the unusually complex Chinese character used in its name (𰻞／𰻝 (biáng))
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A traditional Cantonese cold drink shop, found mainly in Hong Kong.
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A Chinese dessert in liquid form made from black sesame seeds, rice, water and sugar, typically served hot.
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An Indian-style dish of curried chicken.
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(chiefly Visayas, Philippines) Dish made of glutinous rice rolled in banana leaves, similar to suman.
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A dish in Chinese and Buddhist cuisine, consisting of vegetables and other vegetarian ingredients (sometimes with seafood or eggs) cooked with soy sauce.
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A traditional Filipino pie made with young coconuts and condensed milk.
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Vietnamese fried pancake made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
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(cooking) A kind of chicken dish from Goa, India.
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(Philippines) A layered biscuit rolled in toasted peanuts and honey or sugar syrup.
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An Asian noodle dish with pork, seafood, and vegetables in a soup.
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Alternative form of champon [An Asian noodle dish with pork, seafood, and vegetables in a soup.]
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A Southeast Asian noodle dish made from flat rice noodles, soy sauce, chili, prawns and other common stir-fry ingredients.
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A Cantonese stuffed steamed baozi with char siu pork filling.
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A dish of meat and beans in a tomato sauce flavoured with chili peppers.
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A pan-fried pasta dish that includes meat, ginger, garlic, onions, vegetables, and soy sauce.
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A Cantonese dish, composed of stir-fried wide noodles, bean sprouts, and meat or tofu.
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A traditional Chinese snack consisting of cooked glutinous rice pounded into paste.
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A deep-fried dumpling in American Chinese cuisine, stuffed with cream cheese, crab meat, and scallions and/or garlic.
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Any dried, instant noodles (usually ramen) that are sold in and eaten from waterproof polystyrene cups.
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A Japanese dumpling made from mochiko (rice flour).
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(Australia, New Zealand) Any of various kinds of Chinese-style meat and cabbage dumplings, similar to shumai and other dim sum and usually steamed or deep fried. Commonly offered by Chinese restaurants and fish-and-chip shops.
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A thick salty paste made from fermented soybeans, used in Korean cuisine.
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A Japanese confection consisting of two sponge cake patties wrapped around a filling of sweet azuki bean paste.
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A Chinese dessert made with very soft tofu; tofu pudding.
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(usually in the plural) A kind of flat Cantonese egg noodles that is made by deep-frying.
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A condiment made from fermented fish.
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Alternative form of foo yung [A Chinese omelette dish usually made with meat and vegetables.]
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A Korean steamed dish made with short rib.
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(Nigeria) A Nigerian dish made from fried gizzard and plantain.
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Alternative spelling of kung pao [a kind of Sichuan dish of chicken/pork/etc and peanuts, chiles etc]
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potsticker, panfried dumpling
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In Tibetan cuisine, a chafing dish in the Han Chinese style: a hot pot of vermicelli, kombu, mushrooms, meatballs, bamboo sprouts and salt.
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(Philippines) har gow (traditional Cantonese shrimp dumpling).
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a traditional Chinese snack with a hollow center and a shell of fried dough and sesame seeds
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(Philippines) A flat rice noodle, commonly used in Cantonese cuisine.
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The stereotypical noodles used in Hokkien cuisine
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In some Chinese communities, a decorated paper envelope, traditionally red, containing a gift of money (lucky money) presented during special occasions such as birthdays, weddings, and the Chinese New Year; also, the gift of money presented in such an envelope.
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A Korean dish of fermented skate, known for its strong smell.
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A flat rice noodle, commonly used in Cantonese cuisine.
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Alternative form of jjajangmyeon [A Korean dish of noodles with a sauce made from black beans.]
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A thin Chinese fried-egg pancake similar to a crepe.
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A Korean dish of meat, fish, vegetables, etc. simmered in sauce.
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(Singapore) alkaline zongzi (a Chinese dessert, sometimes filled with a sweet paste)
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A layered cake, traditionally served in Sarawak, Malaysia on special occasions.
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wide rice noodles in Thai cuisine
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Alternative form of khao soi [wide rice noodles in Thai cuisine]
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(Philippines) glutinous rice dish in the Philippines
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A Filipino ceviche dish consisting of cubed raw fish marinated in vinegar or calamondin juice along with vegetables and spices.
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A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables
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(Philippines) A special Chinese banquet with many courses and dishes (especially as served in the Philippines).
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(chiefly in the plural) A yi mein noodle of a kind eaten on birthdays in China to celebrate a long life.
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a dry pasta-like sheet made from rice flour, used in making lumpia and turon
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(Philippines) Glutinous rice balls flavoured with coconut and pandan.
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(Manglish, Singlish) Any type of instant noodles.
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Chinese steamed bun (without any filling)
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A Chinese dish from Sichuan province consisting of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef.
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(cooking, Malaysia, Singapore) Noodles, or a dish containing noodles.
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Alternative form of mee krob [A type of crispy rice noodles from Thailand, normally served with a sweet sauce.]
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(Singapore, Malaysia, cooking) Alternative form of bee hoon [(Singapore, Malaysia, cooking) Rice vermicelli, rice noodles.]
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(cooking) Rice vermicelli, rice noodles, as used in East Asian (especially Cantonese) cooking.
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A traditional Mexican soup made with tripe and chili peppers.
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(Philippines) Misua; a very thin variety of salted Chinese noodles made from wheat flour.
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Alternative form of moo shu [A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.]
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A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.
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A Korean dish of long, thin hand-made noodles made from flour and starch from various ingredients.
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An Indonesian rice dish, often cooked with chicken or shellfish and served with strips of omelette
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A (Japanese) baozi with meat filling; a Chinese steamed stuffed bun with meat.
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A spicy Nigerian dish made from cow foot.
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A Japanese sweet round dumpling made from mochiko (rice flour), eaten off a stick. Related to mochi.
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A slow-cooked Korean stew of duck and vegetables.
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A Japanese dish of chicken, egg, sliced scallion, etc. simmered in soup and served on top of rice.
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A kind of bread roll, popular in the Philippines.
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A Filipino soup made with goat or beef tripe and offal, and flavoured with bile.
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A Vietnamese soup with a beef base, typically served with rice noodles and beef or chicken.
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Alternative spelling of bosintang [A soup from Korea, the main ingredient of which is dog meat]
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A salted and fermented fish paste used in Cambodian cuisine.
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A type of instant noodles.
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(Japan) Curry sauce packaged in a retort pouch.
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Alternative spelling of rice ball [A Japanese and Korean snack food made from white rice formed into a triangular or oval shape, usually with a filling; onigiri.]
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A Chinese dried meat product with a light and fluffy texture, made by stewing cuts of pork in a sweetened soy sauce mixture.
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Alternative form of rumaki [A mock-Polynesian hors d'oeuvre, usually made from water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.]
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An Indonesian stew normally made with beef
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A dark form of soy sauce.
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A Chinese dim sum dish of small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then baked or deep-fried.
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a Filipino dish consisting of barbecue meat marinated in vinegar or calamondin juice along with vegetables and spices
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Cantonese-style cooked meat.
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roast pork (Chinese food)
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A thick, dark paste used in East Asian cuisine, made from fermented wheat flour with soybeans.
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A type of soy sauce made without wheat, having a rich flavor.
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A Chinese food made from glutinous rice flour mixed with a small amount of water to form balls and then cooked and served in boiling water.
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Seasoned slices of dried or cured meat in Filipino cuisine.
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hosomaki sushi with a tuna filling
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The sauce or marinade, made with lime juice and fish, in which ceviche is cured.
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(Philippines) sweetened and cured pork belly
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Alternative form of tom yam [A Thai soup flavoured with fish sauce, lemongrass, lime juice, and chillies.]
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A popular Japanese dish consisting of a breaded, deep-fried pork cutlet served in bite-sized pieces and often accompanied by shredded cabbage and miso soup.
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A vinaigrette-style salad dressing of Japanese origin, with soy sauce, rice vinegar, mirin, and vegetable oil.
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A variety of flat Cantonese egg noodles.
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A Sichuan dish of marinated duck, smoked over tea leaves and camphor twigs.
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A traditional Chinese dumpling of glutinous rice stuffed with a savoury or sweet filling, wrapped in large flat leaves, and cooked by steaming or boiling.
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Alternative form of zucchetta (kind of squash) [A tromboncini, a kind of squash.]
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