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  2. Youtiao - Wikipedia

    en.wikipedia.org/wiki/Youtiao

    Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.

  3. List of fried dough foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fried_dough_foods

    Origin Description (including main ingredients and notable aspects) Akara, acarajé: Nigeria, Brazil: Fried dough made from ground black-eyed peas or black-eyed pea flour. Onions, peppers, and salt to taste are added for more flavor. Typically eaten as a breakfast with "pap", or custard locally called akamu by Igbo people. Achappam: Kerala, India

  4. Char kway teow - Wikipedia

    en.wikipedia.org/wiki/Char_kway_teow

    Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin.

  5. Doujiang - Wikipedia

    en.wikipedia.org/wiki/Doujiang

    Doujiang (traditional Chinese: 豆漿; simplified Chinese: 豆浆; pinyin: dòujiāng) is fresh soy milk in Chinese cuisine.It can be served hot or cool, sweet or savoury. [1]

  6. Zhaliang - Wikipedia

    en.wikipedia.org/wiki/Zhaliang

    Zhaliang or cha leung (simplified Chinese: 炸两; traditional Chinese: 炸兩; Jyutping: zaa3 loeng2; Cantonese Yale: jaléung), literally "fried two," [1] is a Cantonese dim sum.

  7. Boat noodles - Wikipedia

    en.wikipedia.org/wiki/Boat_noodles

    Boat noodles were originally served from boats that traversed Bangkok's canals. [1] [2]In the past, a merchant who sold boat noodles would have been the only person working on a small boat, and would have had to do everything by himself from paddle a boat, scald the noodles, season the soup, serve the dish, handle money and wash the dishes.

  8. Cifantuan - Wikipedia

    en.wikipedia.org/wiki/Cifantuan

    Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions.

  9. Porridge - Wikipedia

    en.wikipedia.org/wiki/Porridge

    Chinese congee, called zhou in Mandarin, and juk in Cantonese, can be served with a century egg, salted duck egg, pork, cilantro, fried wonton noodles or you tiao, deep-fried dough strips. Meiling porridge (Meiling zhou 美齡粥) made of rice, yam and soya-milk, named after Soong Mei-ling, is a classic dish of Nanjing. [21]