Rou jia mo is a traditional burger and street food item originating from the province of Shaanxi. The dish consists of a bun (bai ji mo) that's usually stuffed with braised pork belly. Although there are variations, the pork belly is often braised with a mixture of onions, ginger, hot peppers, sugar, soy sauce, various spices (over 20), and Shaoxing wine.

The buns date back to the Qin dynasty, while the braised pork dates back to Zhou dynasty. In the past, the buns were baked in a clay oven, but nowadays they're usually cooked in a pan. These small sandwiches are sold by street vendors in Shaanxi, but they're also enjoyed throughout the country, and beef or lamb are often used as a substitute for pork belly.

Pork chop bun is a Macanese specialty and one of the most famous dishes in the region. Although it is reminiscent of a typical sandwich or a hamburger, it doesn't have a lot in common with them. For a long time, Macau has been a Portuguese colony and the pork chop bun, in a way, represents a fusion of Portuguese and Asian cuisine and culture.

It is praised for its simplicity because it consists of two main ingredients: a bun and a pork chop. The bun is also known as piggy bun, and it is traditionally made in Hong Kong. The inside of the bun is soft, while the outside is covered in a perfectly crunchy crust. 

Popiah is a traditional roll, wrapped and filled with a variety of ingredients. Often compared to the more famous spring rolls, the main difference is that popiah is never deep-fried. The crepe-like wrappers for popiah are delicate and light, but easily foldable to hold all the ingredients together.

The fillings are extremely versatile, but usually have four essential components: the main fillings, garnishes, spices, and sauces. The main fillings vary from meat and seafood to vegetables, while thinly sliced condiments most commonly include cucumbers, Chinese sausages, or eggs.