Shanghai cuisine,also known as Hu cuisine,is a popular style of Chinese food. In a narrow sense,Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense,it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Small sausage in large sausage is a snack sausage sandwich invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy,usually served chargrilled. Deluxe versions are available in night markets in Taiwan,with condiments such as pickled bokchoy,pickled cucumber,garlic,hot peppers,wasabi,and thick soy sauce paste to complement the taste.
Mantou,often referred to as a Chinese steamed bun,is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Shandong cuisine and Manchu cuisine,it is also influenced by the cuisines of Russia,Beijing,Mongolia,and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Baozi,or simply bao,is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings and preparations,though the buns are most often steamed. They are a variation of mantou from Northern China.
A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name,it does not traditionally contain pineapple;rather,the name refers to the look of the characteristic topping.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians,mostly descendant of Han ethnic Hokkien and Hakka speakers,brought their legacy of Chinese cuisine,and modified some of the dishes with the addition of Indonesian ingredients,such as kecap manis,palm sugar,peanut sauce,chili,santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore,known as Nyonya cuisine by the Peranakan.
Filipino Chinese cuisine is a style of Filipino cuisine influenced by Chinese cuisine historically brought to the Philippines by Chinese Filipinos,starting with the Sangley Chinese and their Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian/Hokkien cuisine and Cantonese cuisine adapted over the centuries to Filipino cuisine to suit the general Filipino palate/taste.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Siopao,is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi,introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Bing is a wheat flour-based Chinese bread with a flattened or disk-like shape. These foods may resemble the flatbreads,pancakes,pies and unleavened dough foods of non-Chinese cuisines. Many of them are similar to the Indian roti,French crêpes,Salvadoran pupusa,or Mexican tortilla,while others are more similar to cakes and cookies.
Roujiamo or rougamo is a street food originating from the cuisine of Shaanxi Province and widely consumed all over China. In the United States,it is sometimes called a Chinese hamburger.
Xiaochi is an important category of Chinese street food,commonly found in Chinese populated communities around the world. Xiaochi are substantial snacks,which can be eaten together or with more substantial dishes like the Spanish tapas or Middle Eastern Levantine meze,or alone as a light meal or snack like the French goûter.
Khòng-bah-pn̄g,as known as Braised pork rice,is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations,dishes are typically made of pork belly cooked in a process known as lu and served on top of rice. Chinese pickles are often eaten with the dish.
Lotus leaf bread is a Chinese steamed bread. Semi-circular and flat,the loaves have a horizontal fold that,when opened,gives the appearance that it has been sliced. Lines or patterns may be added to increase the resemblance to a lotus leaf.
