Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung1-pao3 chi1-ting1; Zhuyin Fuhao: ㄍㄨㄥ ㄅㄠˇ ㄐㄧ ㄉㄧㄥ), also transcribed Gong Bao o...

Mont di (Burmese: မုန့်တီ [mo̰ʊɰ̃ tì]) is a collective term for Burmese dishes made with thin rice noodles. The vermicelli is used fresh, as it fermen...

Jiaozi (Chinese: 餃子; [tɕjàʊ.tsɹ̩] ⓘ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into ...

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...

Baozi (Chinese: 包子ⓘ), or simply bao, is a type of yeast-leavened filled bun[1] in various Chinese cuisines. There are many variations in fillings (mea...