Char siu

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  Fried rice

  Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok, often with other ingredients such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked...
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  Shabu-shabu

  Shabu-shabu (しゃぶしゃぶ, , also spelled syabu-syabu) is a Japanese variant of hot pot. The name Shabu Shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with...
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  Tea egg

  Tea egg is a typical Chinese savory food commonly sold as snacks by street vendors or in night markets in most Chinese communities throughout the world. Fragrant and flavorful tea eggs are a traditional Chinese food. The original recipe uses various spices, soy sauce, and black tea leaves. A...
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  Soy sauce

  Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields fermented soybean paste, the paste is pressed, and two substances are obtained: a liquid, which is...
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  Jiaozi

  Jiǎozi (simplified Chinese: 饺子; traditional Chinese: 餃子; Japanese: gyōza; Vietnamese: bánh chẻo; Nepali: म:म: or ममचा) or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly...
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  Tofu

  Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in...
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  Dried shredded squid

  Dried shredded squid is a dried, seasoned, seafood product commonly found in coastal Asian countries, Russia and Hawai'i, made from squid or cuttlefish. The snack is also referred to as shredded squid, dried seasoned squid, prepared rolled squid or sun dried squid, and dried shredded cuttlefish. It...
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  Rice congee

  Congee or conjee (from Tamil kañji, the English form may have arrived in the language via Portuguese. The derivation of the Tamil word is unknown as it appears to be non-Dravidian.) is a type of rice porridge or gruel popular in many Asian countries. It can be eaten alone or served with a side dish...
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  Yakitori

  Yakitori (焼き鳥/やきとり/ヤキトリ), grilled chicken, is commonly a Japanese type of skewered chicken. The term "Yakitori" can also refer to skewered food in general. Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. Both Yakitori and...
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  Mapo doufu

  Mápó dòufu, or mápó tòfu, is a popular Chinese dish from the Sichuan (Szechuan) province, and probably the best known Chinese dishes in western world. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often...