China

A whole stuffed chicken wrapped in lotus leaves and clay (or alternatives), then baked slowly.

A Chinese preserved egg dish made by curing duck, chicken, or quail eggs in an alkaline mixture.

Poached or roasted chicken with seasoned rice, chilli sauce, and garnishes like cucumber or tomato.

A folded Chinese street crepe made from wheat-and-grain batter, eggs, and sauces, cooked on a flat hotplate.

A fermented tea beverage made with a symbiotic culture of bacteria and yeast.

A clear beef consommé soup with hand-pulled lamian noodles, originating in Lanzhou, China.

A round, dense Chinese pastry with sweet paste filling and optional salted duck egg yolk, eaten during the Mid-Autumn Festival.

Ramen is Japanese wheat noodles made with alkaline water, served hot in broth.

Cantonese roasted meats—often spit- or rotisserie-cooked, sometimes sauce-glazed, served hot or at room temperature in take-out shops and party platters.

A Chinese-origin dumpling with a thin square wrapper, filled with pork, chicken, or shrimp, and typically served in soup.

A wok-fried rice dish featuring egg, mixed vegetables, and two proteins—typically pork and shrimp—with scallions.

Thick wheat noodles topped with a fermented soybean-based sauce, often made with diced or ground pork or beef.