davidanugraha/M4-RAG huggingface dataset:
Alexander (coquetel)

O alexânder ou leite de onça é um coquetel de consumo pós-janta, preparado com Cognac, licor de cacau, e creme. O coquetel é preparado com a técnica shake and strain (agitar e coar) e é doce, devido ao uso do licor e do creme, característica que, juntamente com o baixo teor alcoólico (geramente inferior a 20%), deixa a bebida apropriada para o consumo após uma refeição. O coquetel é classificado pela International Bartenders Association (IBA) como um "Inesquecível". Graças a sua fama, o coquetel deu origem à família homônima dos coquetéis alexânder.
O alexânder é uma bebida antiga que já aparece em receitas do início do século XX, entretanto as hipóteses sobre a origem exata da bebida são controversas.
As primeiras receitas que certificam a preparação de um coquetel denominado alexânder aparecem em Jack's Manual escrito por J. A. Grohusko em 1910, e no Straub's manual of mixed drinks de 1913, mas a receita, totalmente diferente, previa o uso de uísque de centeio e Bénédictine. A receita mais moderna para o coquetel alexânder aparece no livro New bartender's guide escrito por Charles S. Mahoney e Harry Montague em 1914. Uma lenda menos acreditada afirma que o coquetel foi criado por Troy Alexander, barman do ristaurante Rector's de Nova York no início do século XX, para comemorar o sucesso da campanha publicitária de Delaware, Lackawanna and Western Railroad: com base no vestido branco da protagonista Phoebe Snow, criou um coquetel a base de creme de leite.
Paralelamente, na Inglaterra, foi criado um coquetel semelhante, mas nomeado de forma diferente: criado em Londres em 1922 por Henry Mc Elhone no "Ciro's Club", o coquetel foi dedicado ao casamento entre princesa Mary e o conde Henry Lascelles.
Segundo a IBA, o coquetel é convencionalmente servido após a refeição principal e é composto de
Para preparar o coquetel, deve-se misturar os ingredientes em uma coqueteleira, coar, servir num copo de coquetel e polvilhar noz-moscada moída.
A publicação de 1910 Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. de Jacob Abraham Grohusko apresenta uma receita para o coquetel composto de três partes de uísque de centeio, uma parte de Bénédictine e um cubo de gelo. Não está claro se há relação ou não com a versão baseada em creme.
Uma outra publicação de 1915, Recipes for Mixed Drinks, de Hugo Ensslin, apresenta a receita do coquetel alexânder com uma parte de gim, uma parte de creme de cacau e uma parte de creme doce, servida fria, mas sem o gelo.
Como a receita original do coquetel é bem antiga, surgiram diversas versões diferentes da família de coquetéis alexânder ao longo do tempo:
Limoncello

Limoncello é um licor de limão produzido originalmente no sul da Itália, especialmente na região do golfo de Nápoles, na Costa Amalfitana e nas ilhas de Ischia e Capri, mas também é produzido na Sicília e na Sardenha. É feito à base de limão, álcool, água e açúcar; deve ser mantido no congelador e, consequentemente, bebido bem gelado.
No Brasil, um licor similar, denominado de Citroncello Positano, é produzido na cidade gaúcha de Xangri-lá . É fabricado a partir do limão siciliano, em processo artesanal de infusão de suas cascas em álcool de cereais. Outras similares são: em São José dos Pinhais o "Limão Gelo" ou "Georges Aubert Limone", também no Rio Grande do Sul, além do licor produzido de maneira artesanal na cidade de Jaú, estado de São Paulo, substituindo-se o álcool de cereais por cachaça.
Deixar a casca dos limões junto com o álcool em um recipiente fechado por uma semana, agitando-o 1 vez por dia. Juntar depois os outros componentes a essa mistura e esperar mais um dia. Após esse período, a solução é coada, e o licor estará pronto.
Segundo a tradição siciliana, o limoncello é degustado como um licor. Nos Estados Unidos é comum beber-se como a vodca, em "shots" e gelada.
A cantora canadense Avril Lavigne aprecia a bebida e refere-se a ela na canção I can do better, de seu terceiro álbum de estúdio - The Best Damn Thing: I will drink as much limoncello as I can and I'll do it again and again... ("Vou beber tanto limoncello quanto eu puder, e vou fazer isso de novo e de novo...".
Lista de cachaças do Brasil

Esta é uma lista de cachaças do Brasil, contendo seus produtores, nomes, teor alcoólico, características de envelhecimento (quando aplicável), além das de cidades e estados de origem.
São produzidos anualmente no Brasil 1,5 bilhão de litros de cachaça, destes 1,05 bilhão são de aguardente industrial, produzida em destilarias, e 450 milhões de cachaça artesanal, feita em pequenos alambiques. O setor reúne cerca de 30 mil produtores, que disponibilizam no mercado 5 mil marcas.
São Paulo é o líder na produção, com 44%, seguido de Pernambuco e Ceará, com 12% cada um. Esses estados concentram alguns dos maiores fabricantes de cachaça industrial, no caso a Pirassununga (Cachaça 51), Velho Barreiro, Pitú, Ypióca e Colonial (CE). Minas Gerais, Rio de Janeiro, Goiás e Espírito Santo, cada um com 8% do mercado, completam a lista dos principais fabricantes. Analisando apenas os números da cachaça artesanal, Minas é o principal centro produtor. O Estado tem 8.466 alambiques que produzem 230 milhões de litros por ano.
Cachaças industriais são aquelas produzidas em destiladores de coluna em processo contínuo.
Cachaças artesanais são aquelas produzidas em alambiques. Embora sejam consideradas artesanais, existem sistemas mecanizados e automatizados de operação.
Bebida

Bebida é um tipo de líquido, o qual é especificamente preparado para consumo humano. Existem muitos tipos de bebidas, que podem ser divididas em vários grupos, tais como água pura, xaropes, sucos de frutas ou vegetais, bebidas quentes, refrigerantes (bebidas gaseificadas), bebidas alcoólicas. Para além de satisfazer uma necessidade básica, bebidas constituem parte da cultura da sociedade humana.
A água é essencial para a vida pois todos os seres vivos têm na sua constituição uma grande quantidade deste líquido, que é o meio onde se realizam todas as reacções químicas necessárias para a sobrevivência. No entanto, todos perdem água, tanto por transpiração, como na excreção, e têm de a repor. As plantas e os protistas absorvem a água de que necessitam através da parede celular, mas os animais têm de a ingerir com a sua alimentação.
A falta de água na dieta alimentar pode causar a morte por desidratação. No homem, a sensação causada pela desidratação é chamada de sede. O corpo humano é composto por entre 55% e 78% de água, dependendo de suas medidas e compleição.
As bebidas alcoólicas são bebidas que contém etanol, vulgarmente conhecido como o álcool (embora na química, a definição de "álcool" inclui muitos outros compostos). A cerveja tem sido uma parte da cultura humana por 8 000 anos. Em muitos países, o consumo de bebidas alcoólicas em um bar local é uma tradição cultural. Os países asiáticos produzem diferentes variedades de bebidas alcoólicas (por exemplo, vinho de arroz, arak ou kumis).
Bebidas não concentradas, não diluídas e que não devem conter substâncias diferentes à fruta de origem. Para que possamos considerar uma bebida sendo suco, está proibida a adição de aromas e/ou corantes artificiais.
Consideramos néctares as bebidas obtidas através da dissolução de extrato natural de frutas. Se permite o uso de açúcar ou adoçantes. Para que uma bebida seja considerada como néctar, deverá respeitar a quantidade mínima de suco sendo laranja 50%, uva 50%, abacaxi 40%, caju 15%, goiaba 35%, manga 40%, maracujá 10%, pêssego 40%, néctar misto (mistura de duas ou mais frutas) 30%.
Catuaba (bebida)

Catuaba é uma bebida alcoólica originária do Brasil, à qual se atribuem propriedades afrodisíacas. É preparada a partir de diversas plantas que popularmente levam o nome de catuaba, entre as quais Erythroxylum catuaba, embiruçu, Anemopaegma glaucum e Avenco paegma mirandum.
A bebida é preparada com os ramos, a casca da raiz e folhas da planta. Com efeitos a longo prazo, além de aumentar a libido, a planta estimula o sistema nervoso central, é usada contra insônia, nervosismo e melhora a memória. Pode ser usada para aumentar a libido em homens e mulheres, e os primeiros sinais são os sonhos eróticos e depois um grande aumento no desejo sexual. Uma pesquisa realizada pela Unicamp, em coelhos, comprovou os efeitos.
Um estudo de Manabe et al. (1992) mostraram que os extratos de catuaba de Catuaba casca (Erythroxylum catuaba Arr. Cam.) Eram úteis na prevenção de infecções bacterianas potencialmente letais e infecção por HIV em camundongos.
Passoã

Passoã is a passion-fruit liqueur made in France, with passion fruit being the main ingredient. Invented in 1985, the brand was owned by Rémy Cointreau group. In December 2016 Passoã SAS was established as a result of a joint venture between Lucas Bols and Rémy Cointreau. The product was launched in 1986 in the European market and in 1994 worldwide, and has been a nationally best-selling liqueur in several national markets, including Puerto Rico, the Netherlands and Belgium.
The liqueur, in the form of a red liquid, comes in a black bottle and has an alcohol volume of 14.9 to 20% - depending on the country. The original version of Passoã contains passion-fruit juice from Brazil. Passoã has also developed ready-to-serve cocktails: Cosmopolitan, Caipirinha and Zombie fire. The most popular cocktail made with Passoã is the Porn Star Martini, with vanilla vodka and prosecco on the side. One can also pair Passoã with water or with tonic.
The name "Passoã" is an instance of foreign branding; though it uses the Portuguese character ã, there is no such word in the language. The Portuguese word for passion fruit is maracujá, while the word for "passion" is paixão.
Batida

Batida is a Brazilian cocktail, and is one of several Brazilian cocktails that are made with the national alcoholic drink cachaça. In Portuguese batida means shaken or milkshake, and the word also means a crash, usually used when referring to a car crash. This beverage is made with cachaça, fruit juice (or coconut milk), and sugar. It is blended or shaken with ice.
The most common fruits used in a batida are lemons, passion fruits and coconuts. A variation is made by adding sweet condensed milk or sour cream. The drink can be made with vodka instead of cachaça (which has limited availability outside of Brazil). The batida has not spread from Brazil to the same extent as other drinks like the caipirinha.
Place all the components in a blender and blend very briefly, just to mix all the components. Serve cold or in a tall glass with ice.
An optional recipe is made adding sweet condensed milk and/ or sour cream along with the fruit juice. Like almost all of the cachaça made drinks, some people prefer to replace the cachaça with vodka.
The most popular batida flavours are passion fruit and coconut. However, one also commonly finds guava, mango, or pineapple in these drinks. Many exotic combinations are possible, including apricot and peach, or chocolate and peach, or fig and mint, or fig and orange, or honey and watermelon.
Caipiroska

Caipiroska or caipivodka is a cocktail that is similar to a caipirinha, but prepared with vodka instead of cachaça. It is a popular cocktail in Brazil, Paraguay, Uruguay and Argentina. It is also sometimes known as caipirodka. It has grown in popularity in recent years as access to international vodkas continues to diversify in South America.
Although the "proper" way to make a caipiroska is a matter of quite varied opinion, the basic recipe requires:
Squeeze juice from lime wedges into a highball glass. Place one of the lime wedges into the glass and add sugars. Muddle sugar with the lime wedges. Be careful not to overdo the muddling of the lime rind, as it may make the drink too bitter. Pour in vodka and stir well until the sugar is dissolved. Add crushed ice and stir to melt some of the ice. Garnish with lime slice or wedge and serve.
Some bartenders advocate placing all the lime wedges into the glass without squeezing them, adding the sugar and muddling the lime wedges and sugar together well to release the juice and essential oils from the limes.
Another variation is to use either all white sugar, or all raw or turbinado sugar. Using all white sugar will result in a clearer drink, while using raw or turbinado sugar will result in a darker-colored drink.
Storm (soft drink)

Storm was a lightly carbonated, caffeinated lemon-lime flavored soft drink. It was test marketed by PepsiCo in some areas of the U.S. in 1998 as part of Pepsi's attempt to become more competitive in the U.S. clear lemon-lime soda market, one that was dominated by Coca-Cola's Sprite. Storm differed from Sprite in that its flavor was uniquely subtle and had a very slight bitterness to it, as well as having caffeine.
Although Storm was only offered in test markets, Pepsi included it in their marketing of Star Wars: Episode I – The Phantom Menace, and offered cans with characters in both Storm and Light Storm varieties.
Pepsi already had an existing offering, lemon-lime Slice, although it, like Sprite, was caffeine-free.
Pepsi dropped Storm while it was still in the test market stage. Test markets included Denver, Indianapolis, Omaha, San Francisco, Sacramento, Grass Valley, Las Vegas, Milwaukee, and Philadelphia. Lemon-lime Slice was dropped in favor of a new formula, marketed as Sierra Mist, in 2000.
Michelada

A michelada (Spanish pronunciation: [mitʃeˈlaða]) is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico.
In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato.
There are two popular versions of the origin and etymology of the michelada.
One involves a man named Michel Ésper at Club Deportivo Potosino in San Luis Potosí, Mexico. In the 1960s, Ésper began to ask for his beer with lime, salt, ice, and a straw, in a cup called "chabela", as if it were a beer lemonade (limonada). Members of the club started asking for beer as "Michel's lemonade", with the name shortening over time to Michelada. As time went by, other sauces were added to the original recipe. Today, it contains the same ingredients as a chelada, but contains ice and chili powder on the rim.
Another etymology states that michelada is a portmanteau of mi chela helada. The word chela is a popular term for a cold beer in Mexico; therefore the phrase mi chela helada means "my ice-cold beer".
In the 2010s, major U.S. beer producers began marketing cervezas preparadas, illustrating the wide variety of recipes in the chelada/michelada category and acknowledging its popularity among the country's Latin American population, along with the increasing popularity of the drink outside of the Latin American population.
In 2007, Miller Brewing Company began producing Miller Chill, a "Chelada-style light lager with a hint of salt and lime". Anheuser-Busch makes Budweiser Chelada and Bud Light Chelada, a combination of lager, clamato, lime juice, and salt. In 2012, Tecate began offering a michelada flavored with lime and spices. In 2015, Cervecería Centro Americana, a Guatemalan Brewery, released a Michelada under the trade name Dorada Draft Michelada Chiltepe. The beverage is spiced with chiltepe peppers, a small, fiery pepper popular in Central American cuisine.
Hussong's

Hussong's Cantina is the oldest and best known cantina in Baja California, Mexico.
The original Hussong's is located in Ensenada, Baja California, Mexico, and was established in 1892. The second Hussong's Cantina opened in Las Vegas, Nevada, in January 2010.
Hussong's is reputedly the place where the Margarita was created in October 1941 by bartender Don Carlos Orozco. He concocted a mixture of equal parts tequila, damiana (Cointreau is used now) and lime, served over ice in a salt-rimmed glass for Margarita Henkel, daughter of the German Ambassador to Mexico.
Hussong's founder, John Hussong, was born as "Johann" in Landau, Germany in 1863. Johann emigrated to the United States from Germany in 1888, and changed his name to John. In 1889, the discovery of gold south of the border lured John to Ensenada. John made a living hunting and trading supplies up and down the Baja coast. In June 1891, while on a trading expedition to El Arco, John's carriage flipped over, and his companion, Newt House, fractured his leg. John brought Newt to recuperate at Meiggs' Bar, which back then, was Ensenada's only watering hole. Two days after John and Newt arrived at the bar, Meiggs attacked his wife with an axe. When Meiggs was sent to jail, his wife fled to California. When he got out of jail, Meiggs went in search of his wife, and asked John to mind the bar until he returned. Neither Meiggs nor his wife ever returned.
After operating the bar for nearly a year, John purchased and remodeled the building across the street, which was a Southern Lane stage coach stop that bookended the route between Los Angeles and Ensenada. In 1892 he obtained an alcohol license and started operating the John Hussong Bar. His license is still #002 and the building is still located on Ruiz Avenue. Today, Hussong's Cantina is in the same building in which it was founded and little has changed since it opened.
Hussong's Cantina opened its second location in January 2010, on the Las Vegas strip, at the Mandalay Bay Hotel.
Rum ball

Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these treats contain rum. Because they are not baked, the alcohol flavour and kick are not neutralized during preparation. Rum balls are especially popular during the holiday season.
Rum balls are a popular Christmas treat in England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece and the Czech Republic. In Denmark they are enjoyed year round and known as either romkugle, trøffel or sputnik, depending on the specific region. In Poland, also not necessarily associated with Christmas, the rum ball is known as bajadera (not to be confused with a Croatian confection of the same name).
There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.
To make rum balls, the cake (or biscuit) material is crushed and mixed with fat, cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.
In Hungary they are made in a similar way, but usually rolled in sugar. Ground walnut and raisins are sometimes added to the rum ball ingredients. Some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (Hungarian: kókuszgolyó).
Rum balls closely resemble brigadeiros, a Brazilian sweet as they both usually contain condensed milk and cocoa powder. Brigadeiros, however, also include butter, whereas rum balls always contain rum and crushed biscuits or cake material, and often also dessicated coconut and raisins.
The world's largest rum ball was created in Mejdal, Denmark on 11 June 2017, weighing 31 kg (68 lb).
Bacardi 151

Bacardi 151 is a discontinued brand of highly alcoholic rum made by Bacardi Limited of Hamilton, Bermuda. It is named for its alcohol concentration level of 151 U.S. proof, that is, 75.5% alcohol by volume. This is much higher than typical rum, which averages around 35%–40% alcohol by volume. Bacardi 151 was sold in the United States and Canada from at least 1963 until 2016, when its production was discontinued.
Because of its high alcohol content, Bacardi 151 was particularly flammable among liquors. For this reason it was often used as the ignition source for "flaming shots" and even for at-home pyrotechnic stunts. The bottle carried a warning label advising consumers, among other things, "do not use this product for flaming dishes or other drinks." Bottles were also equipped with a stainless steel flame arrester crimped onto the neck of the bottle to prevent the rum inside the bottle from igniting. Nevertheless, Bacardi faced at least two lawsuits from consumers who claimed to have been badly injured by the product's flames. While the company never issued a formal statement regarding the product's discontinuation, it has been speculated that "it's a pretty good guess that Bacardi got sick of being sued."
Bacardi 151 was typically used in sweet drinks, such as the Hurricane and Caribou Lou, which combine rum and fruit juices.
Oronoco Rum

Oronoco is a premium rum from Brazil, produced by cachaça makers Vicente, and Roberto Bastos Ribeiro.
In 1974, Jaimundo Bastos Ribeiro started to make spirits at the family's Fazenda Soledade estate. In 1986, Jaimundo's younger brothers Vicente and Roberto Bastos Ribeiro joined their older brother to turn his artisanal distillery into a premium maker of cachaça and rum. Diageo launched the global distribution of the Bastos Ribeiro-produced Oronoco Rum in 2005. It was advertised as the "first ever super-premium white rum made from fresh cut Brazilian mountain cane". Diageo discontinued the distribution of the brand in 2010.
Oronoco is produced by Vicente and Roberto Bastos Ribeiro, a distillery in Fazenda Soledade in Brazil known for producing cachaça, it is made from mountain-grown sugar cane, with a taste popularly described as possessing hints of vanilla and molasses.
Gold Medal, 2005 San Francisco World Spirits Competition.
Bar stool

Bar stools are a type of tall stool, often with a foot rest to support the feet. The height and narrowness of bar stools make them suitable for use at bars and high tables in pubs or bars.
Before Prohibition in the United States, bar stools were not used in drinking establishments, but in food establishments. Bars without stools were the norm, and that was considered "an American peculiarity".
There are many different types, construction materials and models. Bar stools are often made of wood or metal. There are bar stools with and without armrests, backs, and padding or upholstery on the seat surface. Bar stools can range from basic wooden designs to more complex ones with adjustable height. Extra tall and extra short are common features, as well as indoor bar stools and outdoor bar stools. Some bar stools have backs, while most do not. In commercial settings, swivel and floor mounted bar stools are common. Floor mounting renders the stool immovable, so it cannot be stolen or used as a weapon in a bar fight. Floor-mounted stools generally are mounted on a column, but stools with legs can also be secured to the floor using metal brackets.
The normal seat height for a bar stool is 30" (76 cm) with a 26" (66 cm) stool being used against kitchen counters. Extra tall 36" (91 cm) stools are increasingly used in contemporary styles with high pub tables to create a visual effect in modern interiors. Counter height bar stools have a seat height of 24" (61cm). By comparison a conventional dining chair seat height is 18" (46 cm). Some bar stools use polyurethane foam as padding for comfort . Bar stools can be made from rattan or bamboo and these stools can be used to create a tiki bar effect. The retro styling of the 1950s and 1960s is popular in some bars and restaurants, which use chrome and vinyl stools combined with matching benches or diner chairs. Stacking stools are often favored for their space-saving qualities. Some establishments use matching bar stools and chairs.
Aluminum is often used outdoors. Stacking aluminum stools and patio chairs are used by commercial premises. Indoors, wood and upholstery are popular in traditional settings. Bar stools are used in pool or billiard halls and the style of chair customized for such use is often called a "spectator chair". Bar stools are used in Ireland during weekends by followers of the English Premier League, a practice which led to the creation of the pejorative term "barstoolers" by supporters of the League of Ireland.
Nectar (drink)

Nectars are a type of soft drink made by muddling the flesh of fruits or an alcoholic drink made from the fermentation of honey.
Nectars are a type of non-carbonated soft drink made by muddling the flesh of fruits
In some countries, the beverage industry distinguishes nectars from drinks labeled as "juice". In the United States and the United Kingdom, the term "fruit juice" is restricted to beverages that are 100% pure juice, whereas a "nectar" may be diluted (to a degree limited by regulations) with water and contain additives besides fruit juice, including natural and artificial sweeteners, and preservatives. In New Zealand, the usage is reversed, with "juice" denoting a sweetened fruit drink, whereas nectar refers to pure fruit.
Nectars are a variant of mead, alcohol fermented from honey. They are typically fermented to below 6% ABV, they often incorporate other flavours such as fruits, herbs and spices.
Sherry cobbler

A sherry cobbler is a classic American cocktail made with sherry, sugar and citrus. Its origins are not known in detail, but is believed to have originated sometime in the early 19th century. The earliest known mention is from an 1838 diary of a Canadian traveler to the United States, Katherine Jane Ellice, but it did not gain international name recognition until Charles Dickens included the drink in The Life and Adventures of Martin Chuzzlewit.
To make the drink, orange and lemon are muddled with simple syrup, sherry is added, and the mixture is shaken with ice in a cocktail shaker and strained into a highball glass filled with crushed ice. Garnishes include mint leaves, raspberry, and orange and lemon slices. It can also be garnished with pineapple wedges or any seasonal berries. Some recipes add pineapple juice.
The Sherry Cobbler emerged during the 1830s and became one of the most popular mixed drinks in the 19th century United States. The invention of the drinking straw around this time made crushed ice drinks like the Sherry Cobbler more convenient. The earliest known reference to a "Cobbler" dates the diary of Canadian traveler Katherine Jane Ellice. It was included in the first book that is known to be specifically for bartenders, that is Jerry Thomas' 1862 edition of The Bartender's Guide. This original recipe is made with just three ingredients:
The popularity of Sherry Cobbler inspired many spinoff drinks like the Champagne Cobbler, Claret Cobbler, and Whiskey Cobbler. In 1888, Harry Johnson wrote "This drink is without doubt the most popular beverage in this country, with ladies as well as with gentlemen," but like many classic cocktails their popularity fades after Prohibition.
A 19th-century recipe for Fourth of July Sherry cobbler is made with strawberries, lemon peel, powdered sugar and sherry.
Rebujito is a similar Andalusian drink made by combining sherry and a soft drink, typically white lemonade or lemon-lime soda.
Classic cobblers didn't include muddled fruits but the popularity of the Sherry Cobbler inspired the creation of more elaborate cobblers.
The King's Cobbler was made with rhubarb amaro called Zucca rabarbaro instead of fortified wine. Other ingredients were muddled strawberry, fresh lemon juice and simple syrup, with a mint leaf garnish.
Champagne cobbler is made with muddled pineapple, lemon and orange with Maraschino liqueur and Champagne in a 1:4 ratio.
Poncha

Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, and either orange juice or lemon juice. Some varieties include other fruit juices.
It is mixed together with a mixing tool created in Madeira officially called a mexelote but more commonly known as a caralhinho (little cock), a type of muddler. Caipirinha is based on poncha.
It is said in Madeira that poncha cures the common cold and people are encouraged to drink it if they have cold-like symptoms.
The drink may be based on an Indian drink called pãnch/panch. In Hindi pãnch/panch means five and the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. This is also where the English drink punch originated from.
Pastel (Brazilian food)

A pastel (pl. pastéis) is a typical Brazilian fast-food dish, consisting of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. The result is a crispy, brownish fried pie. The most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. Pastéis with sweet fillings such as guava paste with Minas cheese, banana and chocolate also exist. The pastel is classified in Brazilian cuisine as a salgado (savoury snack). It is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as pastelarias. It is popularly said to have originated when Chinese immigrants adapted their traditional spring rolls to the Brazilian taste using local ingredients. The recipe was later popularized by Japanese immigrants that during World War II tried to pretend to be Chinese to escape from the prejudice Japanese people were facing because of the Japanese alliance during the war. Another theory was that Japanese immigrants adapted Chinese fried wontons to sell as snacks at weekly street markets. A common beverage to drink with pastéis is caldo de cana, a sugarcane juice.
It is also known as pastel de feira (plural: pastéis de feira).
List of national drinks

A national drink is a distinct beverage that is strongly associated with a particular country, and can be part of their national identity and self-image. These drinks can be either alcoholic or non-alcoholic. Alcoholic national drinks might be spirits consumed straight (like vodka in Russia), but more often, they are mixed drinks (such as caipirinhas in Brazil and Singapore Slings in Singapore), beer, or wine. Non-alcoholic national drinks include Coca-Cola in the United States, boba tea in Taiwan, and Thai iced tea in Thailand.
Several factors can qualify a beverage as a national drink:
Choosing a single national drink can be challenging for some countries due to their diverse cultures and populations, such as Mexico or India. Conversely, some beverages, like pisco sour, are claimed by more than one country—both Peru and Chile, in this case.
Below is a list of national drinks categorized within geo-political regions modified from the United Nations' five "regional groups". This list generally excludes moonshines or illicitly produced alcoholic beverages.
The "beer belt" in Europe includes Belgium, Germany, the UK, and Ireland, whereas the "wine belt" includes the Mediterranean countries like Spain, Italy, and Greece. Several drinks are common and particular to Slavic countries. Vodka is a clear alcoholic beverage made most often by distilling the liquid from fermented cereal grains and potatoes. Countries where vodka is identified as a national beverage have been referred to as the "vodka belt". Kvass is a traditional fermented non-alcoholic beverage commonly made from rye bread and is drunk in many Slavic countries, as well as Latvia and Lithuania. Kompot is another drink that is traditionally popular throughout this region and made by boiling together different fruit including strawberries, apricots, peaches, apples, and raisins in large volume of water and served hot or cold, depending on tradition and season. Fruit brandies are popular in the Balkans, while Brännvin and Akvavit are popular in Scandinavia.
List of maize dishes

This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed.
Corn can be processed into an intermediate form to be cooked further. These processes include drying, milling, and nixtamalization.
Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed.
Tamales are a dish of nixtamalized maize that is ground, wrapped in a corn husk, and steamed. Tamales originated in Mesoamerica as early as 8000 to 5000 BC. There are many regional variants and related dishes.
Baked and steamed breads and cakes can be made using corn, often as a flour.
Corn tortillas are used to prepare many other dishes.
Assorted fried snacks and other fritters are made from corn or cornmeal.
Corn can be fermented into alcoholic drinks, infused as a tisane, or ground and used to thicken drinks.
Malt drink

A malt drink is a fermented drink in which the primary ingredient is the grain or seed of the barley plant, which has been allowed to sprout slightly in a traditional way called "malting" before it is processed.
By far the most predominant malt drink is beer (naturally fermented barley sugars flavoured with hops), of which there are two main styles: ale and lager. A low alcohol level drink brewed in this fashion is technically identical to "non-alcoholic beer". Such a drink may be prepared by using a slightly altered brewing process that yields negligible alcohol by volume (technically less than 0.5% by volume). These are called low-alcohol beers or "near beers".
In the United States, the term "malt beverage" may be used by trade associations of groups of beer wholesalers (e.g. Tennessee Malt Beverages Association) for the sake of a professional image by using brewing craft related terms, for political or legal reasons, or to avoid potential negative connotations that may be associated with beer in a region.
Additionally, the term malt beverage is applied to many other flavoured drinks prepared from malted grains to which natural or artificial flavours (and sometimes colours) have been added to make them taste and appear similar to wines, fruits, colas, natural ciders, or other drinks. This subcategory has been called "malternative", as in Smirnoff Ice (US and French version).
Marketing of such products in the United States has increased rapidly in recent years. In most jurisdictions, these products are regulated in a way identical to beer, which allows a retailer with a beer license to sell a wider product line. This also generally avoids the steeper taxes and stricter regulations associated with distilled spirits.
油条

油條，是流行于大中華地区的一种长条形中空的油炸面食，口感松脆有韧劲，是中国传统的早点之一。
粵語地區稱油炸餜、油炸粿、炸麵、油炸鬼，閩語地區称油炸粿，安徽称餜子，天津稱棒槌餜子，山西称麻叶，東北地區稱大果子，胶东称面鱼，古称餢𩜶。傳日本唐果子「餢飳」音與餢𩜶同，應為相同食品。
另有油炸鬼之名的来历传说：中國南宋時期，秦檜殺害抗金將領岳飛。相传都城臨安，西湖一所燒餅鋪內一位叫王小二的伙计收到此消息後深感不忿，遂把秦檜和其妻王氏的樣子捏製到麵餅上，並把兩塊樣子不同的麵餅背靠背粘著並放在滾油鍋裏炸，邊炸邊大叫：「大家快看『油炸檜』啦！」吸引到不少人上前湊熱鬧和購食。『油炸檜』很快傳遍臨安城，王小二的顧客越來越多，造『油炸檜』也就越來越忙，後來把製作過程簡化，直接把兩條麵餅面靠面粘著並放在滾油鍋裏炸，成為現今常見的油炸鬼，但這傳說並不可信，除了粵語地區之外也沒有其他地方稱油條為油炸鬼，連所謂源頭之浙江也沒有，實際上粵語「油炸鬼」應由閩語油炸粿的發音以粵語同音字代替之結果，閩語之「粿」字發音和粵語之「鬼」字相似，正如粿條粵語稱為貴刁，正是閩音以粵語同音字代替之結果。
油条之会所以膨松中空，主要由于添加的膨松剂，膨松剂会发生化学反应产生的大量的气体（通常是二氧化碳）将柔韧的面团胀开。
传统上油条中使用的膨松剂有两类：北方油条通常用明矾配纯碱；广式油条通常用臭粉（碳酸氢铵）。前者虽然口感好，但铝的残留被人们担忧在长期食用或過量使用下可能导致慢性铝中毒，损害神經系統和大脑。亦有专业评估认为尚无证据证明食物中的铝可能增加患上老年痴呆的风险，不过儿童仍应避免过量摄入铝而影响健康。使用碳酸氢铵虽然不会产生有害物残留，却会在炸制时放出对人体有害的氨气。所以，现在一些大型的早餐店和方便食品厂商开始转而使用酒石酸氢钾等无铝膨松剂来代替明矾。
粢饭团

粢饭团 ，长条状的又称粢飯捲。粢饭团也称糍饭，在江浙等地称为粢飯糰，在香港稱粢飯或寫作秶飯 ，台灣稱作飯糰，在南京稱作蒸饭包油条或蒸饭、在武漢则稱作糯米包油条，是中國江浙地区和台湾的一種传统早餐类小吃，其主要原料为糯米和油条。
一般粢饭团分为甜、鹹及半鹹甜三种口味，在糯米中包著的除了油条外，咸粢飯有榨菜、肉鬆、鱼鬆、肉燥、菜脯，甜粢飯有芝麻、白糖、花生粉；考究一些的店家还提供血糯米饭团。粢饭团通常用作早點，與豆漿、豆腐花同食。
传统粢饭团是将油条包在粢饭里吃，传统的店家售卖方式是将热的糯米饭先放在木筒里，將糯米饭放在濕布上摊开，油条在在米饭上，再两手合上捏紧而成。吃粢饭团時要捏紧。
南京的蒸饭包油条是店家师傅将蒸饭从木桶里剜出，摊匀在一块湿布上，再把油条对折了居中放入去，用布连油条裹起，最后将手巾拧捏几下，形状为两头细中间粗。
台灣的飯糰是通常将糯米飯包入油條及配料後揉捏成中間比較粗的圓柱形或是圓柱形、長條形、橢圓形等的形狀，吃時搭配豆漿或咖啡或是奶茶。比較新穎的口味還會加入鮪魚、玉米、火腿。
台灣因为也会将日式三角饭团（御握）称作饭团，所以会与粢饭团混淆。
香港的粢饭团很早期由江浙及上海移民带入而来，通常将粢饭裹入油条及配料后揉捏成长筒型，以透明保鮮紙包裹出售，吃时用刀切成两半以方便食用。在香港常配以豆漿食用，是香港人常見的傳統早餐之一。
西班牙油條

吉拿棒（西班牙語：churros，葡萄牙語：churros，西班牙语发音：[ˈtʃuro], 葡萄牙語發音：[ˈʃuʁu]) ，中國大陸譯作西班牙油條或吉事果，香港譯作西班牙油炸鬼，臺灣譯作吉拿棒，是一種西班牙和葡萄牙的油炸麵食，亦在拉丁美洲、法國、美國及加勒比海多個以拉美人為主的島嶼流行，是當地早餐/下午茶時經常會享用的甜品。
吉拿棒的起源尚不清楚。一種理論認為，這一概念是由葡萄牙人從中國帶到歐洲的。在中國明朝的時候，葡萄牙船隊乘船前往東方，學習了油條的製作技術並傳至西班牙。新的糕點很快被引入西班牙，並進行了改良，使麵團通過星形噴嘴擠出而不是拉出。後來，西、葡殖民者將這種吉拿棒的製作技術播到他們在拉美的殖民地。
另一個理論認為，吉拿棒是西班牙牧羊人為了代替新鮮的烘焙食品而製作的。西班牙的牧羊人由於需長期在野外放羊，沒有條件烘烤麵包，便發明了油炸麵糰的簡易做法，而且高熱量食物更適合寒冷的野外生活。
一般來說吉拿棒都是以麵粉製成的生麵團製作，但亦有用馬鈴薯粉。生麵團透過花邊擠筒擠出來，使吉拿棒帶有花紋，然後再放進油鍋裡炸。炸好的吉拿棒會灑上糖或肉桂粉，就成為一種美味的點心。
吉拿棒常蘸上濃郁的熱朱古力或咖啡來吃；在古巴或哥伦比亚，吉拿棒常撒上白糖食用；在台灣通常人們將吉拿棒拿來配電影。
胡辣汤

胡辣汤是一种流行于中国河南省的小吃，通常由牛肉（或羊肉）、面筋、腐皮、胡椒、辣椒等食材制成，汤汁浓稠，口味咸鲜麻辣，常作为早餐。
胡辣汤因是民间小食，典籍甚少涉及，故起源已不可考，关于胡辣汤的历史大多是民间传闻。一说胡辣汤源于宋徽宗年间。当时宫中御膳厨师，以少林寺“醒酒汤”和武当山“消食茶”二方为基础做汤，该汤既消减了茶之苦味，又去掉了汤之辣味，且能醒酒提神、开胃健脾。后来演变成了今天的胡辣汤。另一说胡辣汤源于明朝嘉靖年间，严嵩从一个道士的手中求得一个秘方，为取悦嘉靖皇帝，遂献此方。至明末战乱，御厨携带此秘方逃至逍遥镇，传于当地居民，形成如今的胡辣汤。由于胡辣汤主料胡椒自唐朝才传入中国，所以尽管民间还有胡辣汤创于周朝、东汉和曹魏的传说，其产生的时间上限应不早于唐。有专家认为，胡辣汤应是源于酸辣汤和肉粥，据北宋《太平和惠民剂局方》等当时流行的其他医药著作，在食物里加入辛温香燥药物有益行气，故辛辣味食品颇为流行，而胡辣汤就是在胡椒、辣椒两种食物的基础上进行改进而成的。一种结合了具有醒酒消食功效的酸辣汤的肉粥，成为胡辣汤的雏形。
2021年6月10日，逍遥胡辣汤制作技艺被公布为第五批国家级非物质文化遗产。截止2021年，中國共有1.6萬家胡辣湯相關企業，其中75%（1.2萬家）位於河南。
正宗的胡辣汤汤底由牛肉汤或羊肉汤制成，闻起来有浓厚的肉汤香味，碗内按适当比例添加有面筋、腐皮等辅料，稀稠适中。胡辣汤口味咸鲜麻辣，若是品质较佳的胡辣汤，品完之后肉香和麻辣味可保持超过十分钟以上。食用胡辣汤时，可在汤中可加入少量醋、小磨香油或辣椒油，再配合油条、油饼、油馍头、肉盒等其他早餐。还有一种在河南当地流行的吃法是将胡辣汤和豆腐脑混合在一起搅拌均匀，即“两掺”吃法，可减轻胡辣汤的辛辣程度。
目前已有多家食品企业开发了速食胡辣汤调料，和方便面类似，将调料按说明煮沸或用沸水冲泡即可。但因为胡辣汤往往不单独做早餐，而要配油条等主食，但是油条油饼类食品又不易在家手工制作，故此类产品的市场仍然有局限性，多数人仍更愿意早上到店铺或摊点享用胡辣汤。
沙县小吃

沙县小吃起源于中国福建省三明市的沙县，是具有沙县当地特色的一系列小吃的总称，属于闽菜，现为中式小吃的一个重要分支並成為了中国廉價小吃的代表。
福建沙县等地的饮食文化得益于中原地区的两次南渡，大量来自北方各地的汉人涌入福建，给沙县等地带来了北方各地的饮食文化；因此当地饮食兼具了闽地特色和北方的中原遗风，当地也保存了不同时期的汉族美食文化及其“原始”的制作方法，成为各地汉族饮食文化的集中地。
沙县小吃以福州菜为主，兼有閩南一带的特点，还融合了汀州客家风格，具有浓郁的当地特色。包括扁肉、鱼丸、糍粑、金包银、将军米粿、芋饺、炸米冻、灯盏糕、烫嘴豆腐仔等有当地特色的菜品。正宗沙县人的店铺中常做的“老四样”是扁肉、拌面、炖罐、蒸饺，但大多数标称“沙县小吃”的店铺会在各地引入本地化菜色，如与沙县并无关系但北方喜好的盖浇饭，或是广东的炒河粉。创于秦汉、盛于明清的沙县小吃至今有记载的达240种，年营业额超500亿元。为了保护这些当地特色，中國政府还认定了数批沙县小吃制作工艺的县级代表性传承人来继承这些小吃的制作工艺。
作为一种商业模式，沙县小吃带有“连而不锁”“家庭作坊”的性质，经营模式与黄焖鸡米饭、兰州牛肉面相似，由沙县当地人经营（海外市场除外）。而根据各地的口味，“沙县小吃”供应的菜品也往往有相应的调整，因而受到了许多人的欢迎喜爱。
80年代末一种名叫“标会”的融资组织在沙县非常盛行，最盛时绝大多数沙县人都有参与。1992年这一组织资金链断裂，大量沙县人一夜赤贫，被迫背井离乡。其中原本经营小吃店的邓世奇夫妇也因破产来到厦门经济特区。秉着“一元进店，两元吃饱，五元吃好”的理念，邓世奇夫妇开办了第一家“沙县小吃”小吃店。后来随着通货膨胀，物价飞涨，沙县小吃的理念也随之成了“一元进店，四元吃饱，八元吃好”。因为始终低廉的价格，沙县小吃开始在农民工、学生等群体中流行，而邓世奇夫妇的生意也越办越好。“沙县小吃”的事迹传回县里，更多的沙县人也开始跟随邓世奇夫妇离开故乡，到各地经营小吃生意。
起初，当地政府反对人口外出经营小吃，但而後在1997年随着大量人口外出从事小吃行业，沙县县政府接连设立了小吃办、沙县小吃同业公会、以及沙县小吃发展服务中心（三个机构一班人马），甚至通过向下属乡镇分配任务来强力推动农村劳动力外出经营沙县小吃；并且为“沙县小吃同业公会”设计申请了统一的集体商标，还在一些城市设立专门的办事机构，举办“沙县小吃文化节”，在域内投资建设了“沙县小吃一条街”。虽然许多举措并不成功，店面的扩张也并非一帆风顺，但政府始终推动这项事业发展，支持沙县小吃向全国各地扩张。沙县小吃最终从福建拓展到珠三角，再到北京和长三角地区，最终成为了全国性的产业。
1999年时，仅仅在沙县小吃发源地的福建省内就有逾三千家经营沙县小吃的餐馆。而到了2007年，中国全国各地由沙县人开办的沙县小吃餐馆超过13,000家。官方统计称，沙县240种小吃其中39种行销全国各地。到2011年止，有逾4000家餐馆获沙县小吃同业公会授权使用沙县小吃的商标，成为沙县小吃的官方门店。而在2015年底官方统计的授权门店已达到20,000家以上，而2017年媒体估计的门店总数达到六至八万，门店规模达到肯德基的数倍。
“沙县小吃”的品牌效应，也吸引许多外地人加入沙县小吃的经营。然而根据沙县小吃的商标性质及其行业规范，其必须由沙县的本地人授权经营。由于长期以来的管理缺失以及其自身制作简易、价格低廉的特点，大量“杂牌”“沙县小吃”盛行于世，在有些城市比例可能还超过了正规门店，也对后者的质量、口碑产生了极大的影响。同时，“沙县小吃”在扩张时期不仅经营主体混乱，还出现大量不正规行为，其中甚至包括涉黑，这些都使其自身始终难以摆脱低端廉价、不卫生的形象，也增加了“正规军”的整合成本。此外，沙县小吃人的第二代也有许多并不愿意参与小吃的经营，“沙县小吃”的招牌可能面临继承危机。
1997年，沙县小吃同业公会便开始保护其商标权益，接连申请注册了不下20个防御性商标；但直到2015年才成功注册“沙县小吃”的商标，还有大量商标被驳回。2013年开始，沙县小吃同业公会制定实行了有关沙县小吃经营管理的一系列规范，并出台了其集体商标的相应使用规范。但仍有不少店主不愿意加入公会，更希望自主经营；也有民间资本另起炉灶成立组织，向外地人授权；沙县小吃业内还存在恶性竞争的现象。同业公会积极打击仿冒商标，尝试通过法律途径维护自身权益。
2008年，沙县政府主导设立了沙县小吃集团，力图整合沙县小吃，打造“中国连锁快餐第一品牌”；2011年开始，政府便计划通过国有集团来实现沙县小吃的上市。“沙县小吃”上市虽然吸引了一部分资本，但在混乱的经营主体及利益格局的重重阻碍下，其始终进展迟缓。也有学者建议，由较大的营业实体先行上市，建立起完整的规范经营体系，再整编市场。
尽管上市呼声不断，但官方否认了近期上市的可能，称其为“沙县小吃”的长期规划。雏鹰农牧是“沙县小吃”集团第二大股东，2017年11月29日，其董事长侯建芳在当地的论坛上说：“在完成线下6万家门店的标准化体系改造后，沙县小吃的供应链、传媒两大板块将分别单独上市。”其中传媒业务负责广告，餐饮业务主攻供应链，而“沙县小吃”的供应链、菜品、门店则会进一步标准化。
与此同时“沙县小吃”也通过设立官方旗舰店、出国发展等方式改善品牌形象，增强企业影响力。2017年9月18日沙县小吃的北京旗舰店正式营业，采取了标准化的营业模式。而在海外市场，沙县商务局称“沙县小吃”已经入驻了香港、日本、马来西亚、新加坡、澳大利亚、英国、澳门等60多个国家和地区，在美国、新加坡、澳大利亚等15国注册商标，但放弃了必须由沙县人经营的模式，而完全另起一套，其在日本東京的分店成為排隊名店，一份套餐約860日元。
2018年1月10日，沙县小吃被选为中国美食代表，参加2018年韩国平昌冬奥会美食展。
因沙县小吃分量足、价格低，中国网络论坛戒赌吧中常有人到沙县小吃蹭吃蹭喝甚至直播逃单过程，沙县小吃也被戏称为戒赌吧的“官方指定饭店”。
台灣小吃

台灣小吃（臺灣話：小點，臺羅：sió-tiám），是台灣富有文化特色的街頭小吃的總稱，與離島澎湖小吃、馬祖小吃以及金門小吃等共築台灣美食文化的一个重要部分。台灣小吃的特色是就地取材。因為台灣四面環海、漁產豐富，因此海鮮是街頭常見的料理种类之一。
完全詳盡地定義“台灣小吃”並不容易，習慣上，一般有如下區分：狹義而言，台湾小吃僅指“發源於台灣的小吃”，但由於小吃的變化性極高，易隨地域、時間而突破性地發展，因此廣義上，台湾小吃亦可以包括那些從中國大陸、日本、東南亞地區傳入台灣後興盛、創新，而在台灣隨處可見、乃至在此的平民美食，如刈包、炸饅頭、烤肉、水煎包、蚵仔煎、肉粽、擔仔麵、滷肉飯、炸雞排、鹹酥雞、烤玉米、烤番薯、烤香腸、葱油餅、紅豆餅、臭豆腐、肉圓、蚵仔麵線、碗粿、黑輪、筒仔米糕、豬血糕、滷味、胡椒餅、剉冰、麻糬、小籠包、雞肉飯、砂鍋魚頭、地瓜球等。同時受到在日本治臺時期的影響，出現貢丸味噌湯等的飲食。 除了在台灣創造的新品，如鳳梨酥、牛肉麵等外。台灣小吃在飲料方面亦十分發達，如珍珠奶茶、芒果冰等。因内容豐富，台灣小吃最廣義的定義幾乎可包括任何在台灣十分普及的小吃、飲料或甜品。
台灣小吃之所以發達，有其歷史悠久的典故：自清代起，閩南人和客家人農業民族自中國大陸福建和廣東到台灣從事開墾農地等工作，非常耗費勞力，小吃生意者便以挑夫姿態，挑各樣冷、熱小吃到田邊、山邊供應開墾者食用，此即台湾小吃起源的典故。
在初民墾荒時期，皆在信仰中心的宮廟舉辦迎神賽會，人群聚集處小吃生意者也隨至行商，所以台灣許多小吃市集都在廟旁。近數十年，隨著台灣經濟起飛，都市大型百貨公司亦多將規劃樓層為美食廣場供小吃業者進駐，顾客並可享受冷氣、免日曬雨淋，小吃也在商业发展中被賦與現代化的意義。
有些小吃因為從該地域為起源，因而冠上該地域名稱作為一個象徵，如萬巒豬腳中的萬巒兩字，就是地名；然而，在臺灣一些地名招牌純粹只是噱頭，不代表起源地，例如蒙古烤肉並非出自蒙古，溫州大餛飩不是來自溫州，天津蔥抓餅不是出自天津，四川牛肉麵非源自四川，是因為四川老兵隨國民政府撤離來台，因為懷念家鄉而以四川湯頭配合牛肉所發明的特色小吃（在中国大陆著名的是蘭州牛肉麵）。尚未成名的街頭小吃經常都是沒有店面的，而僅有一個攤位，不少店家使用一次性免洗餐具、塑膠袋，而且不會開發票給消費者，大多數小吃的單價都相當低廉。另外，相同的小吃在不同的地區會因烹調習慣的差異，而在口味上有所變化，例如著名的台南小吃，在口味上偏甜，有一說法為日治時期的台南為產糖重鎮，由於糖容易取得而被作為調味料添加入菜；亦有另一說法是台南早期務農，人們為了有足夠體力從事勞力工作，而在烹調時加入糖。
台北的小吃可分為市集攤販小吃與老店小吃二類。除了賣早點類的小吃攤可能限於早上營業外，夜市小吃集中在夜市裡，由於都市化程度較高，民眾活動時間可能对相較長的關係，許多小吃攤會經營到相當晚，以配合台北人常在夜間活動的性格，因此超過午夜12點甚至徹夜經營也是常有的事情。這類攤販小吃因機動化之故多以免洗餐具為容器。至於歷史較久的老店小吃則集中於發展較早的台北西區一帶，如：艋舺（今萬華區）與建成圓環週圍，和台灣多數發展較早的古城一樣，這些老店多集中於寺廟周圍，又因多有店面方便餐具清潔，故餐具的使用上以非免洗餐具為大宗。
南臺灣的台南小吃則是代表性的台灣小吃地區，小吃與歷史古蹟搭配的主題旅遊已成該市重要的觀光資源。台南市的著名小吃除了種類眾多物美價廉以外，通常不會集中於夜市，而是在具有歷史發展淵源的廟口廟埕，或是日本统治時期因衛生或都市計畫下遷徙集中的市集（如石精臼或沙卡里巴）這些市集雖可能因為都市發展而消滅或沒落，但四散的攤販為了註明自己的來源出身，有些會在所賣的產品前加註來歷，如「石精臼海產粥」或「大菜市意麵」等。
在台灣，從事小吃業者往往是家族經營，一般而言，入門并不困難，然而想要積極創業的人亦有先做學徒學習的情形。近年在台灣也發展出小吃補習班，讓想要經營小吃攤的人可以一起上課，學習特殊的醬味等製作方法。此外，不少食品製造商研發出一些如速食麵般快速食用的小吃包，例如台灣各大超市都買得到羊肉爐的調理包，某些地方可買到即溶燒仙草，甚至是麵線也有自己方便煮的調理包等。
臭豆腐

臭豆腐是由豆腐发酵制作而来，是长沙、南京、绍兴、台灣等地的小吃之一，并流传世界其它地方，但各地的製作方式、食用方法均有相當大的差異。臭豆腐属于高钠食品，但富含发酵食品中普遍存在的维生素B12，另外臭豆腐含有必需胺基酸離胺酸（lysine），應避免與還原醣共同加熱，以免產生糖化終產物等致癌物。
相傳清朝康熙八年，安徽仙源縣舉人王致和赴京趕考，不幸名落孫山，留在北京經營豆腐舖。一日王致和因累積不少存貨，打算製作豆腐乳，將豆腐切成小塊，放入罈中。過幾天打開罈子，發現豆腐變成青色，而且奇臭無比，不過卻非常好吃，所以決定將臭豆腐乳當成商品出售。此臭豆腐乳淵源及型態與現代臭豆腐不同，現代臭豆腐更相近明代以前成名的安徽毛豆腐，且據說早期的臭豆腐是由腐水浸泡入味而得。
臭豆腐是一種發酵製品，把原本無味的豆腐自然發酵，台灣傳統的浸泡液是把莧菜較老的部份，浸泡在洗米水中，放在常溫下發酵六個月，產生那特殊的氣味。但隨著地區、食用方法的不同，製作方法及成品也有相當大的差異。新竹食品工業發展研究所培養出數種可以製造臭豆腐的菌種，可縮短培養臭滷水發酵期為一個月，並將臭滷水發酵菌組技術轉移給民間。
至於供「油炸臭豆腐」使用的臭豆腐，手續則沒有青方複雜。為了求大量生產方便，一般而言都是以新鮮豆腐短暫浸泡「臭滷水」，讓臭滷水中的細菌、真菌分解豆腐中的蛋白質，進而使豆腐的組織鬆弛，並且散發出臭味，然後就可以油炸。有些廠商為了求快，甚至不待分解程序完成，只要臭滷水的臭味入味後，隨即出貨，也因此，油炸臭豆腐的口味和油炸普通豆腐的口味相似。
油炸方式又分两大類：
一般簡稱為｢臭臭鍋｣，是以火鍋高湯加入少許配料為湯底，之後放入生的臭豆腐乾（或過水後的臭豆腐乾），注入溫的高湯及加入其他佐料、調味料（如鹽、紅糖、辣椒粉、胡椒粉、生辣椒、蔥白、青蔥、香菜、蒜頭、辣油、醬油、香油、豆油、五香粉等等）並其他配料（火鍋料、肉片捲、配菜、蔬菜、泡菜和沾醬）一同上桌。上桌後點火煮滾由食客加入想吃的配料下鍋，即可取食。如同涮涮鍋一樣，只是前者加入臭豆腐而已。目前臭臭鍋僅流行於台灣，因臭臭鍋所開設的餐館也頗多。臭臭鍋目前的種類有：原味臭臭鍋、泡菜臭臭鍋、海鮮臭臭鍋和綜合臭臭鍋等。
北京闻名的王致和臭豆腐为臭豆腐乳，是一种腐乳，与南方流行的臭豆腐干是两种不同的食品。王致和臭豆腐乳不能油炸，为馒头和大饼等面食的配品，并曾经为慈禧所喜爱，并赐雅名“御青方”，简称青方。
炭烤臭豆腐是台灣夜市裡常見的小吃，用竹籤穿過食材後，塗抹烤肉醬，在炭火上烤數分鐘。外皮酥脆，內裡鬆軟，入口即化，因為加入了大量的調味醬，也使得臭豆腐原本的氣味被覆蓋許多。
清蒸臭豆腐是類似清蒸魚的作法，將臭豆腐加入清淡爽口的湯底中，用清蒸的方式烹調。例如浙江特色小吃蒸双臭即是将臭豆腐和臭菜梗同蒸。
臭豆腐在各地的制作方式和食用方式均存在差异。
湖南长沙的臭豆腐干制作方法多样，分为黄皮和黑皮臭豆腐两种，其中黑皮居多。长沙的臭豆腐一定配以剁辣椒，口味香辣，以长沙火宫殿小吃的臭豆腐为官方代表，毛泽东、朱镕基等曾光临并夸奖，美国《食品》杂志也亲临采访。
南京臭豆腐分为两种，一种是灰白的嫩豆腐，一种是瓦灰的豆腐干。嫩臭豆腐下到油锅里炸至金黄色，就可以起锅，吃的时候浇上一些辣椒酱、芝麻酱、蒜汁、香菜、小葱、姜末，吃起来外脆内酥软，味道香浓；灰色的臭豆腐干子，在油里炸的时间需稍久一些，才能炸得透，随着诱人的臭味弥漫开来，豆腐干的表面就会起小泡泡，待色转变成灰黑色即可食用。这样的臭豆腐干子一般切成小块，串在竹签上，炸熟后直接刷上摊主备下的调味酱，趁热食之，香脆可口，颇有嚼头。
南京高淳的臭豆腐在做法上也有些与众不同。先用上好的黄豆制成水豆腐，然后把白嫩的水豆腐压制成白白的豆腐干子；再把豆腐干加入到一种卤液中。此处的卤液是最有讲究的，需要用隔年留下的烂咸菜汁做成，纯绿色、纯天然，没有添加任何色素，散发出来的是很自然的臭味。把盛放的坛子封好口，再埋到地底下，数天之后取出，白豆腐已成青墨色的臭豆腐干了。掰开豆腐干，可以看到从里面到外面，都是青墨色。
浙江绍兴的油炸臭豆腐是用压板豆腐切成2.5厘米见方的块，放入霉苋菜梗配制卤中浸泡，一般夏季浸泡约6小时，冬季浸泡约2天，然后捞起，用清水洗净，晾干水分，投入五成热油锅中炸至外脆裡鬆即可，颜色为黄色，可蘸辣酱吃。天津街头多为南京臭豆腐，为灰白豆腐块油炸成金黄色，臭味很淡。而东北地区的油炸臭豆腐则是将豆腐以搅碎的臭豆腐乳及其它调料腌制，甚至有部分摊贩直接将豆腐下锅炸好之后再刷上臭豆腐乳制成的酱料。
販賣臭豆腐的摊点散发的臭味使行人掩鼻而过，在中国大陆的城市，尤其是大城市，和烤羊肉串的摊点一样，已经受到环境保护部门的警告，正在逐渐取缔，要改在设置通风处理的店内或市场集中营业。
臭豆腐是香港的懷舊小吃之一，但生產及售賣臭豆腐產生的氣味造成不少爭議，食店售賣臭豆腐的氣味在香港受到《空氣污染管制條例》的規管，1990年代便有食店因為販賣臭豆腐造成空氣污染而遭到環境保護署檢控，更有食店因為屢次無視勸喻及票控，於2000年被告上北九龍裁判法院，最終被法庭判處罰款。控辯雙方的主要爭議點是臭味的客觀標準，裁判官在判案時認為，食店販賣臭豆腐的時候，如果未能有效降低對周遭環境的影響，即是影響他人享用清新空氣的權利。
2003年，台湾桃園縣查出大量非法地下工廠加工的臭豆腐，現場蒼蠅漫天，污水四溢，環境惡劣，甚至製作臭豆腐的水都是抽取骯髒的地下水，此次臭豆腐事件一度造成消費者信心危機。
2007年，大公报报導了在深圳十多家存在以化學染料、餿水、污水，甚至糞水加工臭豆腐黑心食品，而非以正常方式發酵製成。製作方法及環境的衛生有嚴重問題。
部分城市的臭豆腐产业亦多次被曝光其黑色加工过程。例如在臭豆腐最受欢迎的城市——长沙、武汉等，就曾多次曝出臭豆腐加工过程中使用腐肉、化工原料等熏臭含致癌物质的报道。
线面

线面（閩東語：索麵，平話字：só̤h-miêng；莆仙語：索麵，平話字：seō-mīng；閩北語：綫麵，羅馬字：sṳ̿ing-mīng），又稱面线（臺灣話：mī-suànn），是闽语区和客家语区的一種民間麵食。這種麵食在閩海、潮州、海南、客家等民系中都流行，不過做法各不相同。
相传汉武帝刘彻与大臣们闲谈寿龄之事时，有人说：“脸长就寿长。”汉武帝强调：“根据相书记载，应该是人中（位于鼻与嘴之间）长，寿更长。”大臣东方朔却说：“人中长就寿更长，八百岁的彭祖，脸不知有多长！？”他的话刚落，君臣大笑不已。
东方朔的妙喻流传到民间后，因为“脸”与“面”同义，渐渐的“脸长寿长”被说成“面长寿长”，而面与麵同音，亦称为“麵长寿长”，所以细细长长的麵线，就被喻为“长寿麵”，后来百姓在庆生时，为求长寿，在寿宴上吃长寿麵的习俗就慢慢的形成。
一直到今天，传统的长辈在过寿时，都会吃上一碗长寿面，以求长命百岁。代表着人们长寿的愿望。而且这一根麵条在吃的时候最好不要弄断，否则寓意不吉祥，这一习俗一直沿袭至今。今天的长寿面还会加一个鸡蛋，营养更加丰富。吃长寿面时，夹到碗里的麵线，不管有多长都不可以剪断，以求长寿之意。吃长寿面要斯文的细嚼慢咽，不能“嗖”一下吸进嘴里，吃得愈长久，以祝贺寿星愈长寿。
麵線使用精麵粉作為原料，加入精鹽、番薯粉、食用油等佐料，使用手工拉成。线面拉開時長度可達到180厘米，直徑僅0.6至0.7毫米，又細又長，被稱為「長壽麵」。
麵線在台灣主要分為「福州」多棍和「泉州」單棍兩種做法。日本也有類似麵食，即素麵，屬手延掛麵，而不持棍手拉，相關料理如流水素麵。
麵線有「機器麵線」與「手工麵線」之分，機器麵線口感較差，手工麵線則較有口感，手工麵線的成本也較高。
以外觀分為「白麵線」與「紅麵線」。白麵線未經烘乾，水分多且口感濕潤，北港麵線糊就使用白麵線。紅麵線是將白麵線曬乾，再經過長時間的烘焙或蒸煮乾燥進而焦糖化，因此更耐煮，口感更有咬勁，台灣蚵仔麵線較常使用紅麵線。
福州人每逢生日、過節或者家人自遠方歸鄉，必吃此麵，在麵中加入兩個雞蛋（太平蛋），稱之為「太平麵」。結婚定親時，男家也要送給女家麵線，稱為「喜麵」。
莆田人生日時會吃媽祖壽麵，壽麵是麵線的加長版，煮時要小心不能斷，才能延年益壽。
閩南人則是以豬腳搭配，在喜慶或尋求改運時食用，稱為豬腳麵線。
2011年，宁德福安的穆阳线面被中华人民共和国国家商标局认定为国家地理标志保护产品。
捞化

捞化是米粉类福建小吃。除福建外，海內外福建人社區均可發現。捞化是“捞兴化粉”的简称。福建省莆田兴化的米粉自北宋以来一直在福建享有盛名。一般的捞化做法是采用猪骨汤或牛骨汤作为汤底，常见的配料有猪血、猪大肠、牛肚、猪腰以及各类海产。
捞化的主要部分是兴化米粉。汤底一般是选用猪骨或牛骨文火熬制的高汤，也有使用海鲜汤底。配菜一般使用猪血、猪大肠、牛肚、猪腰等。制作时先将米粉放入沸水中汆一阵子，再将米粉放入高汤中煮。入味後捞出盛碗，淋上汤底，铺上先前旺火炒乾的配菜即可。
烩面

烩麵是指煮面时在锅内加入各种菜及调料，熟后连汤一起食用的面条（参见烩），是流行于中国河南省等地的一种特色面食。
发源于河南南阳方城县，是一种荤、素、汤、菜、饭兼而有之的传统风味小吃，有羊肉烩面、三鲜烩麵、什锦烩麵等多种类型。河南烩麵所用的麵为扯麵，类似于拉面，但稍有不同。一般用精白面粉，兑入适量盐碱和成软麵，经反复揉搓，使其筋韧。烩面的精华全在于汤，羊肉汤要选用上好鲜羊肉，经反复浸泡后下锅，撇出血沫，放入全大料，将肉煮烂。下麵时，锅内放原汁肉汤，将麵拉成薄条入锅，放上羊肉，配以黄花菜、木耳、水粉条。上桌时外带香菜、辣椒油、糖蒜等小碟，其味更鲜。因为麵香肉烂，味道浓郁，而且价格便宜，它成了中原地带最典型的风味小吃。
在台灣，製作扯麵的器具也不盡相同，在台灣有使用砂鍋，砂鍋比起一般煮食器具來得小，但是砂鍋有兩個好處， 一來可以保溫， 二來可以妥善保存食物風味，不會散去。
麵食

麵食，是指主要以面粉制成的食物，世界各地均有不同種類的麵食，中國主要有：面条、馒头、拉条子、麻什、烧饼、饺子、包子等，西方有麵包、各種烤餅等，种类繁多。
在马来西亚有许多不同名字的麵食，比如：河粉（粿条麵）、黄麵、伊麵（一种已经炸过的麵）和老鼠粉
穀粉
深夜食堂

《深夜食堂》（日語：深夜食堂）是安倍夜郎創作的日本漫畫作品。2006年10月在小學館發行的漫畫雜誌《Big Comic Original增刊（日语：ビッグコミックオリジナル増刊）》初次發表，一次刊登三話，接下來每一期登出兩話。2007年8月開始在《Big Comic Original》連載。
2009年10月拍成電視劇，由小林薰主演，2011年10月電視劇的續集播映。2013年3月由臺灣財團法人公共電視文化事業基金會獨家取得電視劇播出和發行中文DVD-Video版權。
2010年贏得第55屆（平成21年度）小學館漫畫賞「一般讀者類別」獎項，同年又獲得第39屆日本漫畫家協會獎大獎。
2014年10月，第三季電視劇於日本TBS電視台與每日放送播映。第四季於2016年透過網站Netflix，向全球超過190國家發布。第五季《深夜食堂——東京故事2》共10集，於2019年10月在Netflix首播。
電影版於2015年1月31日，其續集於2016年11月5日公映。
2015年6月，韓國SBS改編成同名電視劇播映。2017年，由北京華錄百納影視有限公司主導改編的華語版同名電視劇播出。香港電影版由梁家輝自导自演，於2019年8月上映。
在新宿街頭的其中一條後巷，由老闆獨自經營的小食堂，營業時間由深夜0時到早上的7時左右，在門簾上僅僅寫著「めしや」，被常客稱呼為「深夜食堂」。雖然菜單只有：
但老闆表示，只要自己可以製作的食物都可以叫。故事就以只在深夜營業的這間食堂為舞台，描述主人與客人間的交流。
深夜食堂 (電影)

《深夜食堂》（日语：しんやしょくどう）於2015年1月31日上映，由松岡錠司所執導。
午夜12点，在城市的一隅，一家食堂开始營業。菜谱只有猪肉味噌湯套餐，客人想吃的都可以点。这是老闆（小林薰 饰）的经营方针。特殊的风格和怀念的味道，招来了不少的客人。
大家喝着小酒，吃着自己钟情的食物，卸下一天的疲惫，谈论着遇到的趣事，或是独自品味忧愁。 在食物的香气里，在深夜特有的幽静和食堂内的袅袅暖意间，一齣齣充满人情味的故事被娓娓道来。有悲有喜，暗合着食物的酸甜苦辣。人生百味，尽在这四方食堂间。
本剧改编自安倍夜郎的同名漫画。2010年赢得第55届小学馆漫画奖“一般读者类别”奖项，并且获得第39届日本漫画家协会奖大奖。
2015年電影版由一個不知誰遺留下來的骨灰罈貫穿全場。如單元劇的風格，電影版仍然安排以食物講人生故事。
第一個故事是那不勒斯意大利面。講述出身貧寒而在東京作為不動產公司社長阿秀的情婦玉子小姐，聽到骨灰罈一事，又想到情夫日前突然亡故，玉子卻沒有獲邀參加葬禮，也沒有獲得情夫留下原先答應的遺產而感到很沮喪。雖然玉子說阿秀小氣，只請過她吃拉麵，但是近日常來用餐、喜歡做古城模型的工廠業務阿肇笑玉子自己吃飯的時候，也只有鐵板義大利麵，玉子回答:故鄉鄉下的窮人視義大利麵為大餐，阿肇喜歡上玉子，兩人隨後交往一陣子。後來證實是情夫的老婆竄改遺囑，情夫確實留下一筆錢要給玉子。玉子覺得阿肇配不上自己，就藉此機會與阿肇分手。店內老顧客排擠玉子，她也看得很開，老闆要她有空回來吃義大利麵。本段末，有鹽漬櫻花瓣乙節，似乎意味著玉子拿阿秀給她的遺產進行民間放款一事，正所謂無本生意。
第二個故事是山药泥拌饭（日语：とろろご飯）。老闆近來手腕麻，工作不時卡卡的。美知(智)留在家鄉（新潟上越親不知）被男人騙到東京說要幫忙開料理店，結果存款被領光，身無分文，無處可躲、又渴又餓也多日未洗澡的美知(智)留來到食堂，飽餐一頓就趁老闆手麻打破盤子的情形下跑了。隔日又回來道歉並且請求工作，老闆提供她免費住在店的二樓。美知(智)留工作習慣了，騙錢的那男人出現，本來強要美知(智)留跟他回故鄉，剛好派出所警察扯謊演戲解圍。新橋高級料理店老闆娘提供工作機會給美知(智)留。
第三個故事是咖哩飯。與311大地震有關--幸運繩斷時，願望就會實現。受災戶謙三先生，因為太太下落不明（死亡，但找不到遺體），此時正好明美（曾與上司外遇，但又被上司拋棄，想離開東京）到災區當假日志工，由於明美經常探視一蹶不振的謙三，讓謙三產生錯覺並且依賴明美，希望與明美在一起。明美察覺後，就不再前往擔任志工，謙三反而追到東京。明美當面拒絕謙三，並且一晚在酒後，找到謙三下榻的旅館，直接嗆明不喜歡這樣被謙三騷擾，然後因為不勝酒力趴在桌上睡著。謙三覺悟了，真正愛一個人就不應該讓人困擾。隔日，老闆尚未營業，明美來到深夜食堂，懺悔似地向老闆承認，其實，她到災區，「災區的民眾都非常溫柔，卻也無比堅強，我幫個小忙，他們就感謝不已，謙三先生也是其中之一。」「我自私地利用他們來逃避現實」。老闆則認為，其實謙三早就看穿透她的想法，也建議該是明美放過自己的時候了。過不久，謙三來到食堂，而明美則在食堂後巷不敢進入。由於老闆決定將原本置放在二樓的骨灰罈送去超渡（辦法事）一番，常客決定送別而將骨灰罈拿下來。謙三看到骨灰罈，將它打開，發現裡面混雜著沙子，想到自己也是如此，不願接受自己太太已經死亡的事實，在骨灰罈中加入砂土，希望重量能夠幫助自己面對現實。但謙三自己也知道，這樣移情是不會幸福的。這一段話，讓在外面的明美掩面哭泣。後來，謙三搭巴士要回故鄉，明美特地來送行，還問說可以再去煮咖哩飯給他吃嗎?謙三很是高興，但是回答很多人等著妳去照顧呢（暗示著兩人的關係將重新正常地來過）。
骨灰罈之謎--每個人都有權利重新來過。塚口街子(電影阿信的年輕至中年女主角田中裕子)前來送禮道歉有關把骨灰罈留在食堂的事。25年前，街子年輕時婚後懷孕，前夫卻外遇拋棄她，街子後來再婚。前夫後來潦倒亡故，無親無故，街子念在夫妻一場領回骨灰罈，內加上亡夫年輕時最感自豪的甲子園之黑土(前夫於高中時曾到過甲子園比賽，而街子當時則是在球場旁賣刨冰的小妹)。街子帶著兒子經過食堂，吃完豬肉味噌湯定食後，兒子說不想將骨灰罈帶回家，街子覺得店內氣氛非常溫暖，就將骨灰罈遺留在食堂。不久，她打聽到前夫的骨灰盒被老闆寄放在寺廟後，便前往領回。
最後，窗外飄下今年的初雪，在附近工作結束的美知(智)留送來自製的菜餚，與食堂裡過節的常客們共享。
故事並沒有明顯的結局，也有幾個未解之橋段--1.新橋高級料理店老闆娘對深夜食堂老闆有意思? 2.喜歡聞派出所警察味道的拉麵外送女子。
以下為電影版登場的角色。