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Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the class... READ MORE

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are ach... READ MORE

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique ... READ MORE

Soto Betawi is a hearty beef soup consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander. When... READ MORE

Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and ... READ MORE

Kari ayam is a chicken curry that is popular in Malaysia and Indonesia. It is made with chicken pieces, onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices such as anise, cinnamon, curry leaves, pandan leaves, lemongrass, chilis, cumi... READ MORE

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either a... READ MORE

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twi... READ MORE

Camarones enchipotlados is a traditional dish originating from Central Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, olive oil, chipotle chiles, ginger, garlic, orange juice and zest,... READ MORE

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn ... READ MORE

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japan... READ MORE

The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament... READ MORE

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and pro... READ MORE

Hailing from Fukuoka, hakata is one of the most famous ramen variety in Japan. The base of the ramen is tonkotsu (which is why it is sometimes, especially in Fukoaka, refered to as tonkotsu ramen, although there are various other... READ MORE

Shuǐjiǎo are Chinese dumplings served without broth or soup, filled with various ingredients that are limited only by one's imagination. The boiled dumplings are a staple food of northern China. Some of the most popular ingredients for the filling... READ MORE

Tsukemen is a noodle dish from Japan that is eaten in a unique way. Cold noodles are dipped in the accompanying soup, broth, or sauce, which are served hot in a separate bowl. The noodles can also be dipped in vinegar or spiced up with chili sauce... READ MORE

Sinigang is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, hot peppers, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, garlic, green beans, fish sauce, and salt. The basic br... READ MORE

Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian ma... READ MORE

Nasi goreng ayam is a traditional fried rice dish that's also popular in Singapore, Brunei, and Malaysia. Although there are many versions of this nasi goreng variety, it is usually made with a combination of chicken thighs, oil, salt, white peppe... READ MORE

Stir-fry shrimps or you bao xia is a Chinese dish where whole shrimps are stir-fried in a wok until crispy. They are then soaked in a savory sauce that typically consists of chicken broth, black vinegar, sesame oil, sugar, and Shaoxing wi... READ MORE

Inasal na manok is a unique Filipino grilled chicken dish which originated in Western Visayas and became the signature dish of the entire region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongr... READ MORE

This traditional Chinese seasoning mix is said to have originated in Sichuan cuisine, which is known for spiciness and bold flavors, but has since spread to other regions as well. The word yuxiang also refers to the sauce in which the meat or vege... READ MORE

Padang satay is a spicy, rich, and aromatic Indonesian satay originating from Padang, West Sumatra, known for its thick, flavorful curry-based sauce. Unlike other Indonesian satay varieties that use peanut sauce or sw... READ MORE

Shiro wat or tsebhi shiro is an Ethiopian and Eritrean stew made with chickpeas or broad beans as main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but t... READ MORE

This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu. The whole animal is rubbed and stuffed with a mixture of local spices such... READ MORE

This South Korean classic consists of thinly sliced fatty pork cuts that are marinated and then grilled or pan-fried. The marinade is based on gochujang - a spicy Korean chili paste - and additions such as soy sauce, chili flakes, rice wi... READ MORE

Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gain... READ MORE

Pho is a Vietnamese noodle soup, Vietnam's national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity. Alth... READ MORE

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce and other ingredients such as wasabi or ginger paste. Most common ingredients used in the preparation of sashimi are tuna, squid,... READ MORE

Tom Yum is one of the best known Thai dishes, a spicy, sour, and aromatic soup that is traditionally served with rice. It consists of shallots, lemongrass, fish sauce, minced fresh ginger or galangal, shrimps, mushrooms, kaffir lime leaves, lime j... READ MORE

The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is ... READ MORE

Chicken tikka masala is a British dish influeneced by Indian cuisine, consisting of marinated, tandoor-cooked chicken pieces that are served in a spiced tomato-cream sauce. The origins are still debated – some claim that it was invented in G... READ MORE

Japanese curry is an extremely popular dish throughout Japan. Since the curry is almost always served with rice, one can hear the term karē raisu mentioned very often. Curry was brought over to Japan by the British in the 19th century, wh... READ MORE

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy t... READ MORE

A traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and lentils that is baked into a thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The dish is of... READ MORE

The savory, spicy beef noodle soup is the national dish of Taiwan and the source of immense pride for the locals. The dish is an ideal winter comfort food, typically consisting of beef, broth, vegetables, noodles, and spices. Beef noodle soup has ... READ MORE

Pastilla is a stuffed pastry from Morocco, also known as b'stilla or bastilla. The rich, sweet and savory pie is filled with an unusual mix of pigeon or chicken meat, eggs, almonds, and cinnamon. It is commonly prepared for speci... READ MORE

Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpo... READ MORE

In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or ... READ MORE

In its basic form, Indonesian-style fried chicken consists of chicken cuts, preferably bone-in pieces such as thighs and drumsticks, which are marinated in spices, then shortly braised before being fried until golden and crispy. The marinade is ty... READ MORE

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succule... READ MORE