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  Soy sauce

  Soy sauce (US and UK), soya sauce (Commonwealth) or shoyu (醤油, shōyu) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years...
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  Beef noodle soup

  Beef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. In the West, this food...
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  Tea egg

  Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world. Tea eggs are simply hard-boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice...
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  Shaobing

  Shaobing or huoshao is a baked, layered flatbread with or without sesame on top, in Chinese cuisine. They can contain a variety of stuffing which can be grouped into two main flavors: savoury or sweet. Examples of fillings are Red bean paste, Black Sesame Paste, stir-fried mung beans with egg and...
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  Century egg

  Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method...
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  Soy egg

  Soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as optionally other herbs and spices. Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee. They may also be used in a traditional Chinese egg dish, in which regular eggs, century...
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  Fried noodles

  Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.
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  Kung Pao chicken

  Kung Pao chicken (also spelled Kung Po chicken or Gung Po chicken) is a classic dish in Szechuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong...
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  Noodle soup

  Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used in soup in certain parts of Europe (see Spätzle), and in northern China;...
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  Rice congee

  Rice congee (pronounced /ˈkɒndʒiː/) is a type of rice porridge that is eaten in many Asian countries. The word congee is possibly derived from the Dravidian language Tamil word kanji. In some cultures, congee is eaten primarily as a breakfast food or late supper; while in others, it is eaten as a...