Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices.

Duck's head has a crispy taste as a result of the stir-frying method, and it is claimed to be a healthy food, with one of the duck's head store owners claiming that it helps one's brain power when consumed. Some say that the taste of the dish is not unlike eating a spicy chicken wing, while the others, such as Kellie Schmitt of CNN, describe it as one of Shanghai's weirdest foods.

When the head is served, it should be pried open with one's fingers to get to the tender meat on the interior.

Cocktail bun is a simple sweet bun originating from Hong Kong and dating back to the 1950s. It was created from unsold, but edible buns that were ground with coconut and sugar and used as a filling for the new buns called cocktail buns. The name refers to a mix of ingredients that were similar to an exotic mixture of liquors.

Nowadays, the filling is usually enriched with butter or margarine. These buns can be found in most local bakeries, and they're usually finished with egg wash and a sprinkle of sesame seeds on top before baking.

Maltose crackers are traditional snacks originating from Hong Kong. They were at the peak of popularity in the 1950s and 1960s, when maltose crackers were sold from street vendors. These snacks consist of only two ingredients – maltose syrup and saltine crackers.

In order to prepare maltose crackers, maltose syrup is sandwiched between two saltine crackers. Bamboo sticks are often pressed into the maltose so that the snack looks like a cracker lollipop. These inexpensive snacks are especially popular among children.

Hong Kong-style French Toast is prepared with two slices of peanut butter or coconut jam-smeared milk bread, which are dipped into a batter of eggs and vanilla essence, then pan-fried or deep-fried in oil until golden brown. When served, this french toast version is topped with a dab of butter in the center, and it's often drizzled with maple syrup, condensed milk, honey, or an ice cream scoop.

This dish is traditionally served hot, and it's recommended to pair it with a cup of milk tea.

Black sesame roll is a sweet dessert and a type of dim sum originating from Hong Kong. It's made by drying a thin sheet of black sesame paste, which is eventually refrigerated and shaped into a roll. The texture of black sesame rolls should be soft and smooth.

Common ingredients include black sesame seeds, sugar, water, rice flour, chestnut flour, oil, and white sesame seeds that are often used as a garnish. This dim sum variety was especially popular in the 1970s and the 1980s, but nowadays it's usually prepared at home.

Cream bun belongs to a group of traditional Chinese buns hailing from Hong Kong. Like most other varieties of Chinese sweet buns, this one also consists of a soft and fluffy yeast dough that’s typically made with a combination of bread flour, yeast, eggs, condensed milk, unsalted butter, tangzhong (a mixture of bread flour and water), custard powder, milk powder, salt, and sugar.

This classic bun can be recognized by its elongated elliptical shape; the nice, golden surface resulting from the use of egg wash, and the characteristic split down the middle. After baking, the sweet buns are usually cut open, brushed with sugar glaze, covered with shredded coconut, and filled with cream. 

Lop cheung bao is a traditional dish that’s usually served as a part of dim sum. These sausage buns are made with mantou buns and Chinese sausage. During the process of steaming, the bread will soak up the oil from the sausage and become a savory snack.

These steamed sausage rolls can be found in bakeries or in restaurants as a part of dim sum. The dough is usually wrapped around the sausage in a coiled shape. If desired, oyster sauce, sesame oil, or soy sauce can be added to the sausage filling.

An egg roll is a Chinese-style snack consisting of diced meat and chopped vegetables that are wrapped in an egg-based dough, and then deep-fried in hot oil. Although Andrew Coe, the author of Chop Suey: A Cultural History of Chinese Food in the United States claims that the appetizer was invented in New York in the early 1930s, most people still believe that egg rolls originated in Southern China, as the tradition stems from Cantonese cuisine.

Today, egg rolls are mostly consumed as appetizers or as a part of a big breakfast, when they are served hot, preferably with a spicy dipping sauce on the side. There are also numerous other versions of egg rolls in countries such as Vietnam, Australia, the United Kingdom, and India.

Yuba or tofu skin roll is a traditional dim sum snack consisting of filled tofu skin. The wrappers are made from tofu skin and they’re packed with crunchy vegetables or meat, then braised in a savory broth. Although there are variations, yube is often filled with ingredients such as cabbage, shiitake mushrooms, carrots, shrimp, chicken, bean sprouts, leeks, or celery.

The vegetables are seasoned with a mixture of soy sauce, sugar, white pepper, and sesame oil. The broth and sauce for braising usually consists of water or stock, soy sauce, ginger, sugar, cinnamon, and star anise. When served, tofu skin rolls are often garnished with chopped scallions, while the sauce can be served in the same plate or on the side for dipping.