User:Zheng Zhou/Food

Asian

China

Beijing

• 
  Condiments and sauces for Shuanrou (instant-boiled mutton), along with picked garlic and green bean noodles
• 
  Sesame sauce for Shuanrou
• 
  Lamb slices (hand-sliced) for Shuanrou
• 
  Lamb slices (machine-sliced) for Shuanrou
• 
  Shaobing (sesame flatbread)
• 
  Kaorou (Beijing-style barbecue)
• 
  Bao du, the lamb sandan tripe variety, served with sesame sauce
• 
  Condiments and sauces for Beijing Duck
• 
  Beijing Duck roasted in oven
• 
  Beijing Duck sliced and served
• 
  Beijing Duck with two kinds of pancakes (flat and crispy)
• 
  Beijing Duck Bone Soup
• 
  Zhajiangmian, noodles with soy bean paste
• 
  Dalumian, noodles with traditional Peking gravy
• 
  Lamb Cuan Noodles (a version with pepper)
• 
  Lamb Cuan Noodles (old fashioned)
• 
  Stewed Pork Noodles
• 
  Aubergine and Scallops Noodles
• 
  Ganzha Xiaowanzi, dry-fried meatballs
• 
  Sea Cucumber cooked with scallions, served with sugar snap pea puree
• 
  Foie Gras with hawthorn and hawthorn puree
• 
  Guozi Gan, primarily made with dried persimmon, dried apricot, and a slice of lotus root
• 
  Gongting Nailao or the Imperial Court Cheese, a semi-soft, pudding-like dessert
• 
  Annin tofu (Almond tofu), served with osmanthus jam
• 
  Xi Gua Lao (watermelon jelly), a summertime dessert
• 
  Lyu Da Gun (bite-sized rice cakes with red bean paste filling, covered in roasted soybean flour)
• 
  Rose Cake, Sunni Efen white cake, and Sachima (sweet snack made of fluffy strands of fried batter bound together with a stiff sugar syrup, topped with dried wolfberries)
• 
  Yun Dou Juan (kidney bean rolls, with osmanthus syrup and hawthorn pudding) and Wandouhuang (sweetened and chilled pease pudding made with yellow split peas or shelled mung beans)
• 
  Zhagao (sticky rice ball with a crisp golden shell, stuffed with red bean paste)
• 
  Miancha (millet and rice flour porridge topped with sesame paste, sesame seeds, salt and pepper)
• 
  Chatang (millet and rice flour porridge topped with syrup, osmanthus jam, sesame seeds, raisins and hawthorn jelly)

Guangdong

• 
  Cantonese Sampan Congee (also known as the Boat Congee)
• 
  Cantonese style Beef Brisket, cooked with spices over low heat until tender
• 
  Ha Maih Cheung, a variety of cheung fun (rice noodle roll) with dried shrimp
• 
  Ja Leung, rice noodle roll wrapped with youtiao (fried dough)
• 
  Ha Gow (shrimp dumplings)
• 
  Fu Pei Gyun (bean curd roll with shrimp)
• 
  Typhoon Shelter Crab, crab flash fried with heaps of chili, garlic and scallion
• 
  Hong Kong style macaroni soup with ham
• 
  Hong Kong style scrambled egg sandwich
• 
  Steamed milk pudding
• 
  Double-skin milk with red beans
• 
  Egg waffle with ice cream and crushed peanuts

Hubei

• 
  Reganmian, the Hot Dried Noodles
• 
  Doupi, named after its outside layer made of green bean powder and eggs
• 
  Mianwo, deep-fried salty doughnut
• 
  Shaomei, a local variety of Shumai
• 
  Hot Dried Noodles and Danjiu (sweet rice wine with eggs)
• 
  Doupi
• 
  Steamed Wuchang Bream
• 
  Lotus Root Soup with Pork Bones
• 
  Fried Hongshan Caitai with garlic and chili
• 
  Fried Lotus Rootlet
• 
  Fried Dousi with beef
• 
  Cibayu, ciba-style grass carp
• 
  Ganbian Ousi, fried lotus root sticks
• 
  Shao Mianwo, deep-fried doughnut of sweet potato cubes
• 
  Jiguanjiao, fried jiguan dumpling (shaped like a chicken comb)
• 
  Hutangfen, rice noodles in peppery carp soup
• 
  Miba, semisweet rice pancakes
• 
  Yuyuan (fish balls in broth made from the same fish)
• 
  Pianpiya (crispy duck, sliced)
• 
  Mianyang Sanzheng (The Three Steamed Dishes of Mianyang)

Huizhou

• 
  Huangshan Noodle Soup with Bamboo Shoots
• 
  Mountain Bamboo Shoots, cooked with cured meat
• 
  Chouguiyu (soy braised fermented mandarin fish)
• 
  Mao Doufu (Hairy Tofu), in this case, seared and served with spicy sauce
• 
  Tujitang (free-range chicken soup, in this case with goji berries)
• 
  Daobanxiang cured ham, served with lotus leaf buns

Hunan

• 
  Sautéed beef tripe with pickled radish
• 
  Changsha-Style "Hot Stew" (various offals and bean curds in tangy and spicy sauce)
• 
  "Shazhufen" rice noodle ("Rice noodles commemorating the slaughter of a pig": pork blood tofu, lean pork meat, sometimes also liver and intestines, plus one poached egg, all in a peppery broth)

Shandong

• 
  Braised Guandong Sea Cucumber with Scallion in Sauce
• 
  "Furong" Chicken Slices (gentle-fried chicken slices that resemble Foo Yung flowers, in a delicate yet savory sauce)
• 
  Stir-Fried Diced Chicken with Walnut
• 
  Stir-Fried Diced Chicken with Peanut
• 
  "Zhuachao" Pork Tenderloin (lightly battered pork tenderloin, wok-fried with a lighter version of sweet and sour sauce made by sugar and vinegar)
• 
  Wok-Fried Pork Liver, Kidney, and Intestine
• 
  Wok-Fried Pork Liver
• 
  Wok-Fried Pork Kidney
• 
  Sautéed Shredded Pork Tenderloin with Coriander
• 
  Sautéed Sliced Pork Tripe with Coriander
• 
  Sautéed Shredded Chicken Breast with Coriander
• 
  Quick-fried Two Kinds of Crispy Delicacies (Pork Tripe and Chicken Gizzard)
• 
  Shandong-Style Braised Prawns
• 
  Wok-Fried Prawns with Scallion-Ginger-Garlic Sauce
• 
  Hot and Sour Cuttlefish Roe Soup

Sichuan

• 
  Mapo Tofu
• 
  Fuqi Feipian (thinly sliced beef and beef offal in a spicy and mouth-numbing sauce)
• 
  Grilled Fish with Douhua
• 
  Red Oil Bobo-Chicken
• 
  Tengjiao Pepper Bobo-Chicken
• 
  Zha Chuan (Fried Skewers of Meet and Vegetables)
• 
  Zhong Shui Jiao (Dumplings in Red Chili Oil)
• 
  Dandan Noodles
• 
  Su Rou (Cirspy Fried Pork)
• 
  Qiao Jiao Beef
• 
  Sweet Skin Duck
• 
  Xue Hua Ji Nao
• 
  Guo Ba Rou Pian
• 
  Longan Shao Bai, a variety of Sweet Shao Bai
• 
  Long Chao Shou (Wontons in clear broth)
• 
  Lai Tang Yuan
• 
  Brown Sugar Pancake
• 
  San Xian Bing Fen
• 
  Brown Sugar Bing Fen
• 
  Hua Shi Bing Fen

Japan

Kantō

Sushi

• 
  Aori Ika (Bigfin Reef Squid) Nigiri
• 
  Kisu (Sillago) Nigiri
• 
  Shimaaji (Striped jack) Nigiri
• 
  Maguro Akami (lean tuna) Nigiri
• 
  Maguro Chutoro (moderately fatty tuna) Nigiri
• 
  Maguro Otoro (fatty tuna) Nigiri
• 
  Kohada (mid-sized konoshiro gizzard shad) Nigiri
• 
  Aji (Horse mackerel) Nigiri
• 
  Akagai (Ark shell) Nigiri
• 
  Kobashira (surf clam) Gunkanmaki
• 
  Ikura (salmon roe) Gunkanmaki
• 
  Uni (Sea urchin) Gunkanmaki
• 
  Kurumaebi (Japanese tiger prawn) Nigiri
• 
  Katsuo (bonito) Nigiri
• 
  Anago (sea eel) Nigiri

Tempura

• 
  Kurumaebi (Japanese tiger prawn) Tempura
• 
  Kurumaebi (Japanese tiger prawn) Heads Tempura
• 
  Kisu (Sillago) Tempura
• 
  Aori Ika (Bigfin Reef Squid) Tempura
• 
  Ayu (Sweetfish) Tempura
• 
  Megochi (big-eyed flathead) Tempura
• 
  Anago (sea eel) Tempura

Unagi

• 
  Nikogori (lightly cooked Unagi encased in a cube of natural jelly that emerged from the fish bones)
• 
  Umaki (Unagi filled rolled omelette)
• 
  Unagi Chawamushi (steamed egg custard with Unagi, dashi and shark fin at the bottom)
• 
  Kimosui (Unagi liver soup)
• 
  Shirayaki Unagi (Unagi cooked directly over fire without adding seasonings, served with salt)
• 
  Unaju or Oju (grilled Unagi over rice)

Soba

• 
  Sobagaki (boiled buckwheat-flour dough ball) at Tamawarai, Shibuya, Tokyo
• 
  Soba Noodles at Tamawarai, Shibuya, Tokyo

Kansai

• 
  Kakinoha (persimmon leaf) sushi, Nara, Nara Prefecture
• 
  Yudofu meal set, Kyoto
• 
  Tempura of Hamo (daggertooth pike conger), green pepper, aubergine and pumpkin, served with salt, Kyoto
• 
  Yubiki Hamo (parboiled pike conger) with Plum Sauce, edamame and conch slices on the side, Kyoto
• 
  Okonomiyaki, Osaka
• 
  Takoyaki, Osaka
• 
  Kobe Beef steak, Kobe, Hyōgo Prefecture

Malaysia

• 
  Roti Canai, a variety of flatbread
• 
  Chicken Satay
• 
  Rendang Beef curry served with white rice and vegetables braised in coconut milk
• 
  Pisang Goreng (deep-fried banana) served with vanilla ice cream

Thailand

• 
  Boat Noodles with sliced beef round steak, beef ball, braised shank and tendon
• 
  Yum Som-O, Spicy Pomelo Salad, in this case with Chicken, Roast Coconut, and Grilled River Prawn
• 
  Laab Tao-Hu Hed Saam Yaang, Northeastern Style Thai Three-Mushroom & Bean-Curd Spicy Salad
• 
  Tom Yum Koong Soup with Prawn and Straw Mushroom
• 
  Chor Muang (steamed floral-shaped Butterfly Dumpling) with Charcoal Bun (Surath Thani Blue Swimmer Crab Stir-Fried in Yellow Curry)
• 
  Mango sticky rice with mango pudding and mango ice cream

Western

France

• 
  Escargots à la Bourguignonne, Burgundian-style escargots with garlic-parsley butter, baguette
• 
  Foie gras de canard poèllé, Seared duck foie gras with aspic & Port wine
• 
  Pied de cochon, Crusty boneless pig feet, onion mustard sauce
• 
  Pâté en Croûte, Foie gras, duck breast, cured pork shoulder, veal sweetbread, Banyuls-pork reduction, pistachios pâté inside a savory pie crust, dijon mustard and whole grain mustard on the side
• 
  Boudin Blanc, a mild chicken and pork sausage, served with apples and mashed potatoes
• 
  Quenelle de Brochet, pike dumpling in lobster/crayfish sauce
• 
  Cassoulet au Confit de Canard, Confit duck leg, Toulouse Sausage, cured pork belly, garlic sausage, stewed Tarbais Beans
• 
  Boeuf Bourguignon, Red wine braised beef paleron, mushroom, bacon, pearl onion
• 
  Joues de veau braisées, Three veal cheeks braised Osso-Bucco style served with Orecchiette pasta, basil and truffle oil
• 
  Médaillons de boeuf poêlés, Seared beef medallions with creamy polenta & mushroom jus
• 
  Ris de Veau, sautéed veal sweetbreads served with wild mushrooms and madeira wine sauce
• 
  Dover Sole "Meuniére", dover sole sautéed in lemon butter and parsley
• 
  Chocolate Soufflé

Germany

• 
  Wurstteller, an assortment of German sausages: Bratwurst, Bauernwurst, Knackwurst, and Debreziner Wurst, served with sauerkraut and mustard duo
• 
  Veal Wiener Schnitzel “Schnitzel Holstein” style (with two fried eggs, capers and anchovies)
• 
  Schweinenackenbraten, tender pork neck roasted in Köstritzer black beer and mire poix, topped with roasted onions, served with pan seared potato dumplings and sauerkraut
• 
  Apfelstrudel, tradition apple strudel

Italy

• 
  Burrata (outer casing is mozzarella, while the inside contains stracciatella and cream) as Antipasti
• 
  Short Rib Bolognese, made with pappardelle pasta, rosemary on top
• 
  Spaghetti Carbonara (guanciale, pecorino and eggs) with an additional egg yolk on top
• 
  Cannoli, three flavors
• 
  Tiramisu (ladyfingers dipped in coffee, layered with mascarpone cheese, flavored with cocoa)

Portugal

• 
  Canja de galinha (chicken broth)
• 
  Bife com pimenta preta (black peppered steak served with chips)
• 
  Serradura (milk and cream pudding, topped with crumbled biscuits)
• 
  Pastel de nata (egg tart pastry)

United Kingdom

• 
  British-Style Afternoon Tea with a 3-tier stand, scones on the bottom tier, savories on the middle tier, and sweets on the top tier

United States

• 
  Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Haven, Connecticut
• 
  Tomato Pie at Frank Pepe Pizzeria Napoletana, New Haven, Connecticut
• 
  White Clam Pizza, New Haven, Connecticut
• 
  Eggs Benedict at Delmonico's, Manhattan, New York
• 
  Delmonico Steak at Delmonico's, Manhattan, New York
• 
  Baked Alaska at Delmonico's, Manhattan, New York
• 
  Porterhouse Steak at Peter Luger Steakhouse, Brooklyn, New York
• 
  Pastrami Sandwich at Katz's Delicatessen, Manhattan, New York
• 
  Corned Beef Sandwich at Katz's Delicatessen, Manhattan, New York
• 
  Philly Cheesesteak with french fries, Philadelphia, Pennsylvania
• 
  Fried Oreos, Philadelphia, Pennsylvania
• 
  "Two Eggs Any Style" breakfast (in this case： two fried eggs, hash browns, pork sausages, glazed bacon slices and fruits), Washington D.C.
• 
  Fried Chicken and Waffle (served with syrup, fried eggs and pork sausage), Washington D.C.
• 
  Fried Chicken and Donut (served with gravy, coleslaw and street corn), Washington D.C.
• 
  Chicago-Style Hot Dog, Chicago, Illinois
• 
  Eli's Cheesecake, Chicago, Illinois
• 
  Cioppino at Tadich Grill, San Francisco, California
• 
  Prime Rib (with Yorkshire Pudding) at House of Prime Rib, San Francisco, California
• 
  Cedar-Planked Salmon with couscous, spinach, tomatoes and olives, Seattle, Washington
• 
  Chicken Teriyaki (with rice and slaw) at Toshi’s Teriyaki Grill, Seattle, Washington
• 
  Saimin at Sekiya's Restaurant & Delicatessen, Honolulu, Hawaii
• 
  Fried Saimin at Sekiya's Restaurant & Delicatessen, Honolulu, Hawaii
• 
  Butter Garlic Shrimp (with rice), Haleiwa, Hawaii
• 
  Loco Moco at Ethel's Grill, Honolulu, Hawaii