davidanugraha/M4-RAG huggingface dataset:
Latha Rajinikanth

Latha Rajinikanth (born Latha Rangachari; 2 March 1958) is an Indian film producer and playback singer. She is the wife of actor Rajinikanth.
Latha was born in Chennai, India in a Tamil Brahmin Iyengar family. She graduated with degree in English literature from Ethiraj College for Women, Chennai.
During the 1980s, Latha worked as a playback singer in Tamil cinema. She sang a few songs in films such as Tik Tik Tik (1981) Anbulla Rajinikanth (1984). She also contributed to Rajini 25 (1999), a musical album that commemorated Rajinikanth's 25 years of his career.
In 1991, Latha founded The Ashram, a school in Velachery, Chennai, which she currently heads.
Latha is the sister-in-law of Tamil playwright and film actor Y Gee Mahendran. She is also related to former film actress Vyjayanthimala. Latha's brother Ravi Raghavendra is also an actor who is the father of music director Anirudh Ravichander. She married Rajinikanth, whom she met during an exclusive interview, on 26 February 1981 at Tirupati. The couple has two daughters, Aishwarya and Soundarya. She has four grandchildren.
An FIR had been filed in Bangalore against Latha for allegedly forging documents to obtain a court order, restraining media from publishing news about her dispute with a commissioned producer over selling of rights of Kochadaiiyaan on 15 June 2015.
Latha operates a shop on CP Ramaswamy Road. Operating from a building owned by Chennai Corporation, Latha has for the past 25 years run a travel agency called "Travel Exchange India". The city Corporation recently increased the rent from ₹3,702 (equivalent to ₹5,200 or US$61 in 2023) to ₹21,160 (equivalent to ₹30,000 or US$350 in 2023) per month. Latha filed a petition in the Madras High Court challenging the decision of the Greater Chennai Corporation. The Madras HC dismissed the petition filed on Latha Rajinikanth's behalf and ordered the corporation to take ownership of the property in a month if the due rental was not received.
A school run by Latha Rajinikanth in Chennai was locked up by the landlord of the building in August 2017, who claimed he had not received two rent payments of ₹20 million (equivalent to ₹28 million or US$330,000 in 2023). The owner said in 2002 he leased out the school ground to be used. He said that over a year ago he had filed a case against the management of the school because they had not paid the rent amounting to ₹100 million (equivalent to ₹140 million or US$1.6 million in 2023). In December 2020, the Madras High Court has ordered Latha to vacate the school by 30 April.
Soundarya Rajinikanth

Soundarya Rajinikanth (born Shaku Bai Rao Gaikwad; 20 September 1984) is an Indian graphic designer, film producer and film director who primarily works in the Tamil cinema. She is the founder and owner of Ocher Picture Productions. Soundarya began her career in films as a graphic designer. For those starring her father Rajinikanth, she designed the title sequences. She became a film producer with Goa (2010). She made her debut as a film director with the film Kochadaiyaan (2014).
Soundarya Rajinikanth, born as Shaku Bai Rao Gaikwad did her childhood education in the Ashram Matriculation Higher Secondary School in Velachery, Chennai.
In 2007, Ocher Studios signed an agreement with Warner Bros Entertainment to partner up in producing and distributing Tamil films. Her directorial debut was supposed to be Sultan: The Warrior, a 3D animated film featuring her father Rajinikanth. Despite heavy pre-production promotion, including a teaser of the film and an interactive website, the film was dropped. She instead directed Kochadaiiyaan, India's first motion capture film, with Rajinikanth in the lead role. Through Kochadaiiyaan, Soundarya earned the distinction of becoming the first woman to direct her father in a feature film. At the NDTV Indian of the Year awards 2014, she was honoured for "Technical Innovation In Film".
In 2016, she worked on the pre-production of a film titled Nilavukku En Mel Ennadi Kobam with Dhanush, Kajal Aggarwal and Manjima Mohan, but the film was later dropped. It was revived in 2023 without Soundarya's involvement. Her next directorial venture was Velaiilla Pattadhari 2, shot in Tamil and Telugu languages.
In 2019, She started a production company called May 6 Entertainment. She founded Hoote, a social media platform that is based on voice messages.
Soundarya is the younger daughter of actor Rajinikanth and his wife Latha. She has one elder sister, Aishwarya Rajinikanth.
Soundarya married Ashwin Ramkumar, an industrialist, on 3 September 2010 at Rani Meyyammai Hall in Chennai. The couple has a son born on 6 May 2015. In September 2016, Soundarya revealed that she and her husband had filed for divorce by mutual consent due to irreconcilable differences. In July 2017, the couple officially divorced.
She married Vishagan Vanangamudi, an actor and businessman, on 11 February 2019 at Leela Palace in Chennai. Their son Veer was born in 2022.
George Kurian (politician)

George Kurian is an Indian politician and lawyer from Kerala, who currently serves as a Minister of State for Fisheries, Animal Husbandry and Dairying and Minority Affairs in the third Modi ministry. He is a long-standing member of the Bharatiya Janata Party (BJP) who joined the party ever since its formation in 1980. He was a lawyer in the Supreme Court of India.
Previously, he has served as the vice-chairman of National Commission for Minorities and as Officer on Special Duty (OSD) to the then Minister of State for Railways, O. Rajagopal.
George was born in 1960 as the youngest of five children of Kurian and Annamma. He hails from Nambiakulam in Ettumanoor. His education was in Kottayam district. He is a Christian who belongs to the Syro-Malabar Catholic Church. Kurian is an LLB graduate and has post-graduation in Master of Arts. He practices law in the Supreme Court of India.
He joined the Bharatiya Janata Party (BJP) ever since the formation of the party in 1980. George has held various positions, such as membership in the national executive committee of BJP, as the national vice-president of Bharatiya Janata Yuva Morcha. He was the first Malayali to serve as the vice-chairman of the National Commission for Minorities. George was also appointed as an Officer on Special Duty (OSD) for the former Minister of State for Railways, O. Rajagopal. He later became a core committee member and vice-president of the BJP's Kerala unit. He has also served as a translator for the Prime Minister of India Narendra Modi during his visits to the state.
On 9 June 2024, he was sworn in as a Minister of State for Fisheries, Animal Husbandry and Dairying and Minority Affairs in the third Modi ministry.
In 2016, Kurian unsuccessfully contested as a BJP candidate from Puthuppally Assembly constituency against the then Chief Minister of Kerala and Indian National Congress candidate Oommen Chandy.
He is married to Lt. Col. O. T. Annamma who is a retired nursing officer in the Indian Army. They have two children, Adarsh George Pockaran and Akash George Pockaran. Pockaran is the short form of Pockarankalayil, which is their ancestral house name. When they studied in schools, their classmates used to call them Pokhran.
Tara Chand (Jammu-Kashmir politician)

Tara Chand is a politician and a leader from Jammu and Kashmir. He was Deputy Chief Minister of erstwhile state of Jammu and Kashmir from 2009 to 2014. He had earlier served as the Speaker of the Jammu and Kashmir Legislative Assembly. On 30 August 2022, he resigned from Indian National Congress in support of Ghulam Nabi Azad. He was appointed as Vice chairperson for Democratic Azad Party. On 22 December 2022, he was removed from Democratic Azad Party after the allegations of 'anti-party'activities.
In 2014 elections, Chand lost to BJP candidate Dr Krishan Lal in Chhamb Assembly constituency of Jammu district. On 30 August 2022, he quit Congress in support of Ghulam Nabi Azad.
Kamal Haasan filmography

Kamal Haasan is an Indian actor, film director, film producer, screenwriter and dance choreographer who works primarily in Tamil cinema. At the age of 5, he debuted as a child actor in the 1960 Tamil film Kalathur Kannamma, directed by A. Bhimsingh, which won him the President's Gold Medal. Since then, he has acted in over 230 films in Tamil and other languages including Malayalam, Telugu, Hindi, Kannada, and Bengali. After a few projects as a child artist, he took a break to continue his education. He later concentrated on dance choreography and worked as an assistant choreographer. During this time, he made uncredited appearances in a few films which he worked on.
In 1973, Haasan landed his first adult role as Thiagu in the film Arangetram by K. Balachander, whom the actor considers his mentor. He continued to act in minor roles in several films such as Sollathaan Ninaikkiren (1973) and Naan Avanillai (1974), most of which were directed by Balachander. His breakthrough as an independent lead actor came with the 1974 Malayalam film Kanyakumari. His work in it won him the Filmfare Award for Best Actor (Malayalam). Following that, he starred in a series of films in both languages—Tamil and Malayalam. His breakthrough in Tamil cinema came with Balachander's Apoorva Raagangal (1975) and AS.Prakasam's Pattaampoochi (1975); Apoorva Raagangal earned him a second Filmfare Award, his first in Tamil. Between 1974 and 1978, he won six Filmfare Awards including four consecutive wins for the Best Actor (Tamil). Haasan turned producer for Raja Paarvai (1981), in which he played the lead role of a blind musician. The film was produced under the "Haasan Brothers" banner which was later renamed Raaj Kamal Films International.
Haasan debuted in Bollywood with Balachander's Ek Duuje Ke Liye (1981), which was a remake of his 1978 Telugu film Maro Charitra. His role as a school teacher who looks after an amnesic girl in Moondram Pirai (1982) won him several accolades, including the Best Actor honours at the National Film Awards and Tamil Nadu State Film Awards. He then starred in the Panchu Arunachalam-written Sakalakala Vallavan, which expanded Kamal's popularity from classes to the masses. His role in Ramesh Sippy's Hindi film Saagar (1985), a triangular love story, was nominated in both Best Actor and Best Supporting Actor categories at the 33rd Filmfare Awards. Under Raaj Kamal Films International, he produced films such as: Vikram (1986), Apoorva Sagodharargal (1989), Thevar Magan (1992) and Hey Ram (2000). As a producer, he won a Filmfare Award and National Film Award for Apoorva Sagodharargal and Thevar Magan. Seven films featuring Kamal have been submitted by India to the Academy Awards for Best Foreign Language Film, the most for any actor in India. His work Vishwaroopam (2013), which he also produced and directed, won two awards at the 60th National Film Awards. He has starred in both blockbuster and art house films.
Akshara Haasan

Akshara Haasan (born 12 October 1991) is an Indian actress who has appeared in Tamil and Hindi-language films. The daughter of actors Kamal Haasan and Sarika Thakur, and the younger sister of Shruti Haasan, she made her film debut with the comedy drama Shamitabh (2015), and later appeared in Kadaram Kondan (2019).
Akshara Haasan was born in Madras (present-day Chennai), Tamil Nadu to actors Kamal Haasan and Sarika Thakur. Shruti Haasan is her elder sister. Akshara did her schooling from Abacus Montessori School, Montessori; Lady Andal in Chennai; Beacon High in Mumbai and completed her schooling in Indus International School, Bangalore.
Akshara Haasan resides in Mumbai alongside her mother. She has embraced Buddhism after previously identifying as an atheist, as revealed in an interview. Akshara was captivated by Buddhism, leading to her conversion.
Haasan has worked as an assistant director to Rahul Dholakia on the 2010 film Society, starring her mother Sarika, as well as Ram Moorthy, Uzer Khan, E. Niwas and Ruchi Narain on my many AD films in Mumbai. During her stint as an assistant director, she rejected opportunities to feature as an actress, notably turning down an offer to work in Mani Ratnam's Kadal. She also worked for her father's unreleased film, Sabaash Naidu, which had her sister Shruthi Haasan in a supporting role.
Haasan made her debut as an actress in Shamitabh, opposite Dhanush, which also has Amitabh Bachchan in the lead and co-actor of Ajith Kumar in Vivegam in Tamil.
Shōtengai

A shōtengai (商店街) is a style of Japanese commercial district, typically in the form of a local market street that is closed to car traffic. Local shōtengai cater to the needs of nearby residents with a diverse mix of small specialty shops and few large retailers. In many older neighborhoods, these streets serve as cultural gathering spaces, holding seasonal festivals, processions, and other events throughout the year.
Many older shōtengai developed along roads leading to large shrines or temples; Nakamise-dōri to Sensō-ji, Asakusa is a typical example. More modern shōtengai often connect to the nearest train or subway station, or other public gathering points such as large parks or landmarks. Most suburbs and towns of Japan have shōtengai of varying size, and larger shōtengai may take the form of covered arcades that are accessible only by foot or bicycle.
A neighborhood shōtengai may be anchored by one or two large retailers (such as a grocery store or drug store), however the majority of retailers are typically small shops that specialize in specific products such as fruits, vegetables, meats, books, clothing, drugs, furniture, housewares, stationery; or specific services such as barber shops, printing shops, tailors, or cleaners. Restaurants and prepared foods within shōtengai commonly include izakaya, kissaten, wagashi, sushi, udon, ramen or tempura shops. Public services located within or adjacent to shōtengai often include a post office or neighborhood kōban police substation. In larger cities, more centrally located shōtengai often include a larger percentage of chain retailers, as well as hotels, convenience stores, or pachinko parlors.
Beyond their practical role as commercial districts, shōtengai serve as vital social spaces for Japanese neighborhoods, creating cohesion in a neighborhood through shop owner associations, and hosting seasonal festivals and events together with neighbors. An uncommon feature of most other urban commercial districts, the shop proprietors within shōtengai often own the buildings where their shops operate, rather than leasing space from a single landlord or development firm. This gives shōtengai shop owners more freedom to relate to and serve the social needs of their neighborhood, rather than being forced to focus solely on economic utility.
There are Showa retro shōtengai.
Encontro de Cultura Huni Kuin

The Huni Kuin Cultural Gathering (Portuguese: Encontro de Cultura [ĩˈkõtɾu dʒi kuwˈtuɾɐ]) is an annual cultural gathering from the Huni Kuin tribe that is held in the Kaxinawa do Rio Jordão Indigenous Land, in the Brazilian state of Acre. It assembles indigenous people from about 40 different villages, and attracts visitors from around the world.
The event takes place in the Boa Vista Village (Portuguese: Aldeia Boa Vista [awˈdejjɐ ˈbo(ww)ɐ ˈvistɐ]), Good View), a local community. The closest municipality Jordão is about 600 km from the capital Rio Branco, and located in a remote and isolated area, accessible only by plane or boat.
Activities are organized by the Instituto Indígena Huni Kuin Yube Inu, a nonprofit indigenous organization that works to promote the political, economic, sociocultural and spiritual development of the Huni Kuin people.
The gathering began in 2017 as a way to celebrate local indigenous culture and heritage. A festival known as the Nukun Dewe Festival is held each year to provide a space to exchange experience and knowledge among generations.
Natural person

In jurisprudence, a natural person (also physical person in some Commonwealth countries, or natural entity) is a person (in legal meaning, i.e., one who has its own legal personality) that is an individual human being, distinguished from the broader category of a legal person, which may be a private (i.e., business entity or non-governmental organization) or public (i.e., government) organization. Historically, a human being was not necessarily considered a natural person in some jurisdictions where slavery existed (subject of a property right) rather than a person.
According to Maria Helena Diniz, an individual or natural person "is the human being considered as a subject of rights and obligations". Every human being is endowed with legal personality and, therefore, is a subject of law.
According to Sílvio de Salvo Venosa, "legal personality is a projection of the intimate, psychic personality of each person; it is a social projection of the psychic personality, with legal consequences". However, and in addition, the law also gives personality to other entities, formed by groups of people or assets: these are called legal person.
A non-citizen is a natural person
In many cases, fundamental human rights are implicitly granted only to natural persons. For example, the Nineteenth Amendment to the United States Constitution, which states a person cannot be denied the right to vote based on their sex, or Section 15 of the Canadian Charter of Rights and Freedoms, which guarantees equality rights, apply to natural persons only. Another example of the distinction between natural and legal persons is that a natural person can hold public office, but a corporation cannot.
A corporation or non-governmental organization can, however, file a lawsuit or own property as a legal person.
Usually a natural person perpetrates a crime, but legal persons may also commit crimes. In the U.S., animals that are not persons under U.S. law cannot commit crimes.
In Germany, legal entities (Rechtssubjekt) such as natural persons (Natürliche Person) have the capacity to be bearers of rights and obligations; they possess legal capacity. The point in time at which this legal capacity begins and ends is disputed in German case law and jurisprudence.
According to section 1 of the German Civil Code (BGB), a person acquires legal capacity on completion of their birth. However, in certain conditions, fetuses also have certain legal rights, for example, that of becoming an heir. The question of whether a fetus may have legal capacity as well has been left open by the Federal Court of Justice, although there are indications of a positive response. The German Civil Code grants the fetus, which does not have full legal capacity, essential rights, which are subject to the condition of subsequent live birth. The question of whether the fetus can have rights before birth and possibly from the beginning of pregnancy, in particular a right to life, is highly controversial.
魚露

魚露，又名魚醬、魚醬油、魚水、𩸞油、膎（鮭）汁、臊汤、虾油，是闽菜、潮州菜、與東南亞菜餚中常用的調味料之一，是用小魚虾为原料，经腌渍、发酵、熬炼后得到的一种汁液，色澤呈琥珀色，味道帶有鹹味和鮮味。中國的虾油原產自福建和廣東潮汕等地，越南以及其他東亞國家也有各自的魚露製品，歐洲及北非早於古希臘時期便有魚醬的調味料，屬於環地中海地區的魚露。現在除福建、潮汕、越南外，其他中南半島國家亦有生產，特別是泰國產量最高，但以越南富國魚露最為出名。
魚露聞起來有刺鼻酸臭味，當佐料食用則鮮美提味。
福建传统制作虾油选取的原料为小鱼虾。如福建沿海的绒纹线鳞鲀（三角鱼、鹿角鱼）是主要原料之一；而用于制作虾油的小虾出产很有季节性，尤以每年春节前后的产品最佳。其制法为将鱼虾放置于缸口较宽、肚大底小的陶瓷缸中，经日晒夜露两天后，开始撒盐搅动，早晚各一次。搅动并醃渍的过程约需1个月左右。整个醃渍过程中的用盐量为原料量的16- 20％。接着便是虾油的曝晒发酵过程，主要是依靠阳光的曝晒，同时早晚搅动，使缸内成为黑褐色的酱液。当缸中液面上层出现一层清油时，便开始熬炼虾油了。用勺子撇起缸中澄清汁液放入锅内烧煮，撇出锅中浮起的泡沫。待锅中烧沸后，用中火热炼20-30分钟。然后离火冷却，取锅中澄清汁液经过滤后去除悬浮物，最后装入干净的容器中即可。虾油的品质一般以色泽暗红、透明、无杂质、香味浓、口味鲜美为上品。
魚露是用海水魚加入食鹽發酵，在各種微生物繁殖時分泌的各種酶的作用下，釀造出來的一種液體。
魚露是將魚裝進魚筐，去魚鱗，除內臟，洗淨，裝入專門用來製造魚露的大木桶內，放入適量海鹽，在木桶的下部放置一根小管導入另一空桶內，三五天後，將原空桶中的魚汁倒入魚桶中，待其流滿後再倒回去，如此反覆多次，最後流出的魚汁便是魚露原汁。將魚露原汁裝入大桶或大甕中，放在炎熱的日光下暴曬20天左右就成魚露。魚露的整個製造過程，共需五六個月之久。將魚露置於陰涼乾燥處，妥善保存，長年不壞。
在越南，當地人會用產於沿岸的鯷科物種來製造魚露。
臺灣的魚露製作方式，經過改良後是以新鮮的魚放入含有醃製魚露所需之菌種的乾淨岩鹽，因為沒有其他的腐壞因素，製造出來的魚露沒有腥味而且更香醇，這樣的單一菌種控管發酵出來的魚露，才能減少腥味，因此深受許多人喜愛。這種製造方式由臺灣水產研究所研發，並輔導生產，所以現今只發現在臺灣北部有製造。
虾油的生产和使用在福州相当普遍，福州人常形容福州口音“一口虾油味”。臺灣有许多餐厅厨房中的厨师，常选用虾油为重要的调味料之一，并常被使用于高汤唯一的调味料。虾油也是胶辽官话地区的传统调味品，深受胶东和辽东人民的喜爱。
魚露最常用於福建、广东潮汕地区、寮國、緬甸、泰國、柬埔寨、新加坡和越南的烹饪，甚至菲律賓、馬來西亞、文萊 的沿海居民及台灣原住民多數會自製魚露食用，歐洲及北歐在近年來也逐漸風行，在歐洲的超市即可發現北歐生產的魚露及亞洲的魚露販賣着，其用途範圍包括海鮮、沙律以及其他菜餚的烹煮。由於其本身帶鹹味及天然甘甜味，所以可以取代食鹽和味精甚至豉油和蠔油的使用。其鹹鲜適用於增鲜。魚露亦可作為沾料作額外調味之用，例如食用煎蠔餅、白斬雞時。
鱼露、虾油都是利用鱼虾尸体发酵而成的调味剂，属于容易引发癌症的发酵食品。中國中山大学及南京军区福州总医院的学者均指出，中国福州地区的胃癌及食道癌病发率偏高，与当地居民长期使用鱼露作为调味料有关，鱼露使用臭鱼烂虾发酵制成，并且含有大量致癌的亚硝酸盐。同样大量使用鱼露作为调味料的东南亚地区，也有食道癌罹患率偏高情况。
鰤魚

鰤魚或五條鰤（学名：Seriola quinqueradiata），又名青魽鱼、平安鱼、油甘魚，是輻鰭魚綱鱸形目鱸亞目鰺科鰤屬的一種，在新加坡從英語「Amberjack」直譯作「琥珀魚」，鰤魚在日本是飲食文化的重要組成部分，有100種以上的名字。在台灣則是被稱為青甘鰺、青魽、青甘。
本魚分布於西北太平洋區，包括日本日本海、關西地區、台灣、朝鮮半島至夏威夷群島海域，深度可達100公尺，為洄游性魚類。
本魚體呈紡錘形，體上半部為鐵青色，背部顏色更深，腹部銀白色，背鰭2個，尾鰭呈新月狀，背鰭硬棘6-7枚、背鰭軟條29-36枚、臀鰭硬棘3枚、臀鰭軟條17-22枚，脊椎骨 24個，體長可達150公分，體重可達40公斤。
本魚棲息在沿海底層水域，幼魚則出現在漂浮的海草中漂流，其身體對鹽度有較強的適應力（最宜範圍：20‰－25‰），多生活於溫水溫的水域，（最宜範圍：24℃－26℃）以浮游生物、甲殼類、頭足類等為食，繁殖期在每年2月至5月。
為高經濟價值的食用魚，日本是最早開始養鰤魚的國家：相傳早在大約四百年前，在今日的石川縣能登半島的七尾及宇出津兩個漁港就開始了養飼鰤魚的活動。鰤魚是日本料理店常見的生食材料。近幾年中國亦有進行鰤魚養殖。五條鰤養殖企業已經在21世紀大為改觀 ，通過提高技術系泊筏移動到的外海及製粒飼料進行水產養殖。這種先進技術的，可以在兩年內育肥“五條鰤”，也出現了開展雄心勃勃的嘗試出貨為“五條鰤”的公司。 這種漁民的努力結出果實是最近幾年發生逆轉的現象，是水產養殖產品可能比天然產品還良好。對於養殖青甘，消費者仍然存有以前寄生蟲及抗生素殘留的印象，但美味的養殖青甘鰺已成為野生產品一個挑戰。
虹彩病毒感染症，假結核病、諾卡氏菌病、溶血性链球菌等。
鰤魚含有豐富的DHA，是對人體很健康的食物。
在日本，冬季的鰤魚被称为寒鰤，脂肪含量更丰富，与同属的其他物种如琥珀鱼和太阳鱼相比，具有独特的风味。 然而，在春季产卵后，脂肪含量会下降。
它可以用多种方式烹饪，包括生鱼片、味噌腌制、烧烤和煮。它是一种吉祥的鱼，所以在日本西部，它是御節料理的基本原料（在日本东部，使用三文鱼），而在福冈县，它被用作佐尼的装饰品。 它也被用来作为かぶら寿司配料，特别是在富山和石川县。
当作为生鱼片食用时，在高知县，它通常与酢味噌一起食用。
从富山县到关西地区，有一种在年终和新年假期吃它的文化（年取り魚）。在富山县西部地区（吴市），特别是新港和冰见，有一种习俗，即在女儿第一次结婚时，在年底给结婚的家庭送一瓶冷鰤魚。 相反，在九州北部和其他地区，有从新娘家送鰤魚到新娘父母家的习俗，这意味着 "新娘的良好表现"，意在将新娘的辛勤工作传达给她的父母家。
还有盐渍鰤魚，其加工方式与新巻鮭相同，并作为新年鱼从高山运到松本和其他内陆地区，通过"鰤街道"。
在一些提供海鲜的餐馆和酒馆，鰤鎌即黄鱼从鳃盖延伸到胸鳍的部分，经常被用来煮汤、煮或烤。
鲥鱼

鲥鱼（学名：Tenualosa reevesii）俗称迟鱼，又名生鰳、三來、錫箔魚，属輻鰭魚綱鲱形目、鲱科、鲥属。为中国珍稀名贵经济鱼类，在《中国濒危动物红皮书》（維基數據：Q116203685）中濒危等级为濒危物种 ；2021年被列入一级国家重点保护野生动物。
由于长期以来缺乏有效的目击记录，加之当地人在鲥鱼洄游的必经之路上修建了许多可能会让他们无法完成完整生命周期的水利工程。许多人认为鲥鱼可能已经彻底灭绝或在中国区域性灭绝，当今水产市场上被称作“长江鲥鱼”的鱼类实为西鲱属的鱼类或长尾鲥。
本魚原分布於中國黄海、东海、南海近海及沿岸江河、溪流。因过度捕捞等因素，近年种群数量已大幅减少。
鲥鱼体长而侧扁，体被锯齿状的圆鳞。口大，端位，呈一斜裂，上颌正中有缺刻。眼位于头的前部两侧，脂眼睑发达，遮盖眼的一半，背鳍和臀鳍基部有很低的鳞鞘，胸鳍和腹鳍各具一列长腋鳞。全身呈銀白色，被側蒼黑色，尾鰭約略與頭長等長。背鰭有軟條18至20枚，無硬棘；臀鰭有軟條18至20枚。一般體長40-50公分，體重1到1.5公斤，最大可到4公斤。
鲥鱼为江海洄游性鱼类，以浮游生物为食。生殖洄游期间停止摄食或很少摄食，平时分散栖息于近海中上层，春末夏初（4月～6月）作溯河生殖洄游，产卵后亲鱼回归大海，幼鱼则进入支流或湖泊中索饵，秋后入海长肥，直至性成熟。鲥鱼性急，游动、摄食速度颇为迅速，常因被障碍物撞伤而脱鳞死亡。
据查，20世纪70年代，长江鲥鱼年产量曾达1000多吨，洞庭湖和湘、资、沅、澧四水也常捕到鲥鱼。但此后由于水利建设切断了鲥鱼的产卵和索饵洄游通道，加上捕捞过度和水域环境污染，鲥鱼天然资源急剧减少。目前长江流域鲥鱼年产量仅500公斤左右，洞庭湖和湘、资、沅、澧四水鲥鱼资源几乎绝迹。此外，钱塘江、闽江、珠江等大江也可发现鲥鱼。
目前因为鲥鱼已经被禁止捕捞，有些水产养鱼商从美国引进美洲鲥（西鲥属），当作鲥鱼销售。新加坡、印尼附近也有同属鱼种的长尾鲥，叫做鲥鱼出售。
鰣魚是鹹水、淡水兩棲的魚類。其肉质细嫩鲜美，脂肪丰富。清蒸鲥鱼是中国江苏省、浙江省的名菜。《中馈录》記其烹饪方法：“去肠不去鳞，用布拭去血水，放荡锣内，以花椒、砂仁、酱、水酒、葱拌匀，其味和，蒸之。”《随园食单》记载：“蜜酒蒸食，或竟用油煎，加清酱、酒酿亦佳。万不可切成碎块加鸡汤煮，或去其背，专取肚皮，则真味全失矣。”。鰣魚素來名貴，不是大戶人家也吃不起，《冷庐杂识》記載：“杭州鲥鱼初出时，豪贵争以饷遗，价值贵，寒不得食也。凡宾筵，鱼例处后，独鲥先登。”《仁恕堂笔记》也说：“鲥鱼初出时，率千钱一尾，非达官巨贾，不得沾箸。”
明朝以後，鰣魚是一種貢品，因運送路途遙遠，容易腐敗發臭，吃得來有豆腐乳味，故又稱臭魚。吴嘉纪有《打鲥鱼》诗：“打鲥鱼，供上用，船头密网犹未下，官长已备驿马送。樱桃入市笋味好，今岁鲥鱼偏不早。观者倏忽颜色欢，玉鳞跃出江中澜。天边举匕久相迟，冰填箬护付飞骑。君不见金台铁瓮路三千，却限时辰二十二。”鲥鱼肥嫩，但细刺太多，食時要特別留神。宋朝彭淵材平生有五恨：“一恨鰣魚多骨，二恨金橘太酸，三恨蓴菜性冷，四恨海棠無香，五恨曾子固不能詩。 ”
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餛飩麵

雲吞麵，或叫做餛飩麵（福建和臺灣等地又稱扁食麵），起源於廣州，並為香港的代表性麵食。雲吞麵是以煮熟的雲吞和蛋麵製成。
雲吞麵最早在清末民初，廣州西關一帶出現。據考究，雲吞麵起初於宋前是用於祭祀的。直到宋代，每逢冬至，各家包餛飩祭祖，祭畢全家長幼分食祭品。富家的一盤祭祀餛飩，有十多種餡，為“百味餛飩”。南宋以後，餛飩傳入市肆。初期多數是由小販肩挑著賣。因為小販通常在晚間到住宅區出售以應宵夜的習慣，小販會以小木棒敲打竹板叫賣。後來一些小販改設店舖經營，甚或加售生滾粥類。經過數十年後，成為今日的雲吞麵老店。香港在1930年代已有雲吞麵店，1945年香港重光後，因為中國發生國共內戰，中國大陸有大量居民逃亡到當時是英國殖民地的香港，香港人口短時間內激增，部分居民為了謀生擺賣粉麵，由於新鮮海蝦等海鮮在香港很常見，有檔主為爭取生意，便把原來的廣東雲吞進一步演變，在雲吞餡料中加入大量蝦肉，又以大地魚等海鮮烹調湯底，使製作出來的湯底比廣州雲吞麵更濃郁，遂成為具有香港特色的雲吞麵。在早年的香港到雲吞麵店吃雲吞麵並非一般大眾所能輕易負擔，能夠品嚐的一般都是較富裕的階層，一般平民百姓只能吃車仔麵，到雲吞麵店吃碗雲吞麵要到1960年代後期才漸漸普及起來。
廣東地區的雲吞麵在行內稱為「蓉」（粵音jung2「湧」），據說是「芙蓉麵」的簡稱。而「芙蓉麵」則源自唐代詩人白居易《長恨歌》中的「芙蓉如面柳如眉」，當時文人便將「芙蓉」比喻為麵。另一說：廣東人慣稱炒雞蛋為炒芙蓉蛋，故廣東人把獨有的梘水蛋麵叫做芙蓉麵，習慣性美化及抬高其身價的做法。雲吞麵再按份量分為「細蓉」、「中蓉」和「大蓉」：「細蓉」為1個1両重的乾麵餅配以4顆餛飩；「中蓉」為1.5個麵餅配以6顆餛飩；「大蓉」則為2個麵餅配以8顆餛飩。亦有指「蓉」應為「擁」，據說是早期的雲吞麵比較小（細），冬天時低下階層把小碗「擁」在懷裡，既飽肚又取暖，故有「細擁」之稱。另外，也有指分量最小的「細蓉」源自廣州富裕人家的西關大少，由於家境富有，對食物是吃巧而不是吃飽，於是要求食店把麵的分量減半，而對於一般老百姓，雲吞麵只是點心而不能作為正餐。
習慣上，稱廣東的鮮蝦豬肉雲吞梘水蛋竹昇麵為雲吞麵，而外省的為菜肉餛飩無梘水無蛋麵為餛飩麵。
雲吞麵一般以雲吞拌麵，分為湯麵與撈麵：
有人吃雲吞麵時加入少許浙醋，可中和麵中剩餘鹼水味，增添風味。傳統麵家提供廣東泡菜，以作雲吞麵佐料，不過現今大部分麵家為省開支，不再提供廣東泡菜。
雲吞麵隨著19世紀末至20世紀的華人移民潮，傳入了馬來西亞與新加坡一帶，由於當地炎熱的氣候及偏好重口味，因此較為盛行吃以醬油、黑醬油和香油混合的乾撈口味，再搭配青菜及叉燒，雲吞湯則獨立盛在另一個小碗內，當地也習慣將雲吞麵稱之“乾撈麵”。除了一般的青菜及叉燒，也可搭配炆冬菇雞腳、燒肉或淋上咖哩醬等，吃的時候，搭配醃製的青辣椒一起享用。由於有搭配各種的配菜，因此當地的雲吞會做得較小顆，以符合商業成本。
馬來西亞各地乾撈雲吞麵的醬料會略有不同，在吉隆坡一帶，因添加較多的老抽、生抽、蠔油、豬油等，顏色會較為暗沉；在北馬的檳城一帶，較少添加生抽，因此顏色較為淺白；南馬的柔佛一帶多加上蕃茄醬，因此顏色帶點紅，麵條的味道略帶酸甜。
在香港，竹昇麵店舖越來越少，原因是成本太高，加上青黃不接，缺乏青年接手，現存還有好旺角，麥奀記忠記，麥奀雲吞麵世家，羅富記、劉森記及何洪記等。著名的「竹昇麵」有澳門的祥記、老記、黃枝記及六記。马来西亚著名的「竹昇麵」则有鸿記。
碗粿

碗粿（臺灣話：uánn-kué），常被錯稱為碗糕（臺灣話：uánn-ko），是流行於臺灣的米食製品。因成品置於碗內，故名；分甜、鹹二類：甜碗粿是米漿經糊化後拌入糖蒸熟而成；鹹碗粿則是將糊化的米漿蒸過一次，將配料鋪於其上再蒸熟而得，並搭配醬油膏或甜辣醬食用。
各地口味不同，作法與口味亦有明顯差異，有的地區會在米漿內加入醬料調味，外觀呈現暗褐色，有的則是白色。也有些地區會在碗粿上搭配菜脯（蘿蔔乾）食用。
將米漿以小火加熱且不斷攪拌以防焦黏，至三分糊化狀，倒入碗內，加入佐料，再清蒸而成。常見的佐料有菜脯、肉片或肉末、蝦米、剖半滷蛋等。 3
闽菜

闽菜，又稱福建菜，是中国八大菜系之一。根据地域分为福州菜、閩西菜、莆田菜、閩北菜和閩南菜五种类型，其中以省城福州菜為閩菜的代表。
福建地处东南沿海、盛产多种海鲜，使閩人长于烹饪海鲜，而福建境內山巒起伏，叢林茂密，氣候溫暖，故山珍，蔬果，野味也極為豐富，加以地形複雜多變，使得閩菜極為多元化。
福建的福州、泉州、廈門等地長期为东洋、南洋乃至西亞與東亞海上交通的樞紐，故閩菜的食材和技術都深受這些海外地區的影響。而福建歷史上長期地狹人稠，種植茶 、甘蔗、菸草、水果等經濟作物的歷史也長，主糧稻米、 小麥多無法自給，也在一定程度上決定了閩菜，特別是小吃的面貌。
閩菜除了一般調味料外，還有蝦油、蝦醬、酸杏等；又較突出『糟』味，有紅糟、白糟、糟等之別，味道方面，注重清鲜、酸、甜、咸、香，在宴席中最后一道菜一般都是时令青菜，取“清菜”之意。製湯則有『一湯十變』之譽，烹調方法上以溜、蒸、炒、煨、炖最為常見，著名的菜餚有佛跳牆、扁肉燕、福州魚丸、醉排骨、荔枝肉、紅糟雞、閩生果、淡糟香螺片、雞湯汆海蚌等。
由於閩人數百年來向海外的持续移民，閩菜為中國菜里在海外影響力最大的菜系之一，特別是對台灣料理的創建有著卓越貢獻，亦影響了日本料理、新加坡菜和馬來西亞菜的發展。
總體來講選料精細，刀工嚴謹，清爽淡雅，偏於酸甜、咸香，湯鮮味美。一大特色是善於用紅糟作配料，具有防變質及去腥的作用。另外也好用魚露（福州話稱“蝦油”）。
因受江西菜影響，辣味菜式较多，但也有許多口味清淡的傳統菜色。食材以河鮮，野味，蔬果菌菇為主，善用草藥和蒸，燉技法，鄉土氣息濃厚。
以味多、味廣、味濃為特色，又以清鮮淡雅、略帶甜味見長，風味介於福州菜和閩南菜之間。尤以小吃種類豐富多彩著称。
講究佐料豐富，尤其使用醬料沾食的菜色較多，亦善於搭配香料和藥膳。閩南菜對臺灣菜、潮州菜与东南亚华裔社区的各菜系影響很深，臺灣人和南洋華裔愛沾醬或滷味的吃法，即是受此影響。反過來也受到南洋的影響，如沙茶醬的廣泛使用。
客家菜的一個分支，稍偏鹹辣，具有濃厚的山區風味。客家菜一大特徵是對於肉類食材的使用並無忌諱，其菜餚中就包括有不少其它类型閩菜一般不會用到的狗肉、猫肉、鼠肉等食材。對豆腐的烹法也獨具一格，有釀豆腐，燜豆腐，豆腐丸，豆腐餃等多種名菜。
福建的独特调味品包括鱼露、虾酱、糖、沙茶酱和杏脯。生产米酒的酒糟也常用于该地区菜肴的各个方面。红曲也常用于福建菜中，给食物带来玫瑰红色的色调，香气宜人，味道略甜。
福建也以其“醉酒”（葡萄酒腌制）菜肴而闻名，并以其用于为菜肴、汤和炖菜调味的汤料和底料而闻名。
潮州菜

潮州菜（简称潮菜）為潮州民系的民族特色飲食文化，其起源於广东省潮汕地區，後亦隨潮汕移民播遷南洋以至海外。
學術上潮菜主流被歸為粵菜下屬支系，然則潮汕地處粵閩交界，潮汕人文化上亦隸屬於閩海、閩南民系的下屬分支，故潮菜烹調方式及用料與粵菜的模式支系廣府菜差異甚鉅，反而與閩菜相似之處稍多，亦因此分類上仍有爭議。 因為與海洋的距離不同，傳統廣府菜比較少有魚類，即使有也是以河鮮為主，傳統潮州菜則是以海鮮為主。另外，廣府菜很注重老火湯，即使免費供應的例湯也是老火例湯，而潮州菜則不太注重老火湯。宴會時，廣府人是「無雞不成宴」，而潮州人是「無鵝不成席」。
最早记述潮州菜的是819年被贬到潮州的韩愈，从其诗文《初南食贻元十八协律》可见当时潮州菜有蠔、蛤、乾貝、章鱼、蒲鱼、鲎等数十种海鲜并且使用了鹽、醋、花椒与苦橙等保存食物的調味料。唐代诗人段成式之子段公路，咸通年间曾于岭南供职，记述当时潮州有长两尺的红虾的食物。可见潮州菜中海鲜由来已久。
潮汕地區地處海濱，漁業發達，故潮菜好用海鮮，幾乎每餐都會出現；除此以外亦酷愛滷味。
潮菜與閩菜一樣重汤轻油，愛好湯羹類食物；潮菜宴席一般有十道主菜，其中至少有兩、三道為汤菜，其中咸與甜、荤与素配套，汤与菜交错，先上冷的或热的拼盘，然后隔几道菜穿插一道汤，且素菜荤做、见菜不见肉。
最後，潮汕等地與福建、臺灣一樣盛產茶葉，故潮汕人亦熱愛喝茶，饭前饭后均会應用工夫茶。
「雜鹹」為潮州特色配菜，主要配以潮州白粥（潮州糜）食用。
潮菜中不同菜色，配以不同酱碟，一菜一碟。
潮州夜粥通常以大排檔式經營，分佈於潮汕、香港、深圳、广州等地区，主要菜式包括：
潮州小食约有230多种：
揚州炒飯

扬州炒饭是一种源于中国并冠名为“扬州”的炒饭，根据其来源和制作形式而在各地区有所差异。
廣州式的揚州炒飯雖然以「揚州」為名，卻非源於華東地區的揚州，而是一種道地的粵式米飯。揚州炒飯起源於清朝光緒年間的廣州，其後在香港發揚光大，並由華人移民把這道粵式炒飯帶到世界各地。清朝光緒年間的廣州，有一家叫「聚春園」的淮揚菜館，以蝦仁、叉燒和海參製作出一道名為「揚州鍋巴」的食物。其後有酒樓將鍋巴改為炒飯，名為揚州炒飯，結果大受歡迎，而揚州炒飯之名便廣傳開去。隨著時代的發展，因為海參的價錢較昂貴，所以逐漸從揚州炒飯的食譜剔除，卻令揚州炒飯得以大眾化，口感和味道也更佳。因為經過冷藏的米飯，水份含量較少，不易黏在一起，所以廣東地區的家庭常把吃剩的米飯製作揚州炒飯。在廣東有不少以蝦仁及叉燒為材料製作的菜式，都以「揚州」為名，如「揚州鍋麵」和「揚州炒蛋」等，但知名度不及揚州炒飯。叉燒是廣東的地道食品，是製作揚州炒飯的主要材料。另一方面，中國大陸和台灣有一種與揚州炒飯類似的港式炒飯，台灣還有一種以廣州炒飯為名的炒飯。
揚州炒飯是廣東及香港的酒樓、茶餐廳、大牌檔及快餐店的主要食品；在北美的中菜館也很常見；在臺灣、馬來西亞及新加坡常見於茶樓、飯店及港式餐館。
廣州式的揚州炒飯對所用的材料沒有既定的標準，可說是各有各炒，但一般都包括以下的食材：
揚州式的扬州炒饭又名扬州蛋炒饭，在谢讽的《食经》就有“越国食碎金饭”，據學者考證《食經》之中只有名字而沒有製法。 中國官方認為「越国食碎金饭」即是扬州炒饭的前身，但其實「揚州炒飯」不起源於「碎金飯」。「碎金飯」的形制是採用碎蛋，而「揚州炒飯」是使用蛋漿。 中國官方指隋炀帝巡游扬州时将“碎金饭”传入扬州，也就成了有关「碎金飯」饭最早的记载。
2002年，扬州市烹饪协会根据《中国扬州菜》、《扬州菜点》、《淮扬风味》等菜谱中的叙述，同时参考了10多种食品工业标准，推出了“扬州炒饭标准”，属于地方标准，有一定的强制性。但是此标准只对扬州市内餐馆作出限制，若不按照标准来炒饭将会被摘牌。而其他城市或国外厨师做扬州炒饭的材料并不受限。
“扬州炒饭标准”用料包括：
2015年10月22日，扬州市质量监督局发布扬州炒饭新标准。根据新标准，扬州炒饭在形态上要达到米饭颗粒分明、晶莹透亮。色泽上要做到红绿黄白橙，明快、和谐；口感上要鹹鲜、软硬适度，香、润、爽口；气味上要具有炒饭特有的香味。并规定了正宗扬州炒饭要以特等籼米饭、鲜鸡蛋为主料，以水发海参、熟地方鸡腿肉、中国火腿肉、水发干貝、上浆湖虾仁、水发花菇、净鲜笋和青豌豆为配料，加适量调料，按特定的熟炒操作规程炒作而成的饭菜合一的炒饭。除了规定用料，新标准还对制作步骤做出了详细说明。
2020年香港

踏入2020年代，香港在政治及公共衛生上遇上了一連串難題，在年初開始，新冠肺炎爆發，加上去年（2019年）的反修例風波運動事件餘波，雙重打擊下，令香港經濟步入衰退，失業率攀升，原定的本年9月，原定於2020年舉行之立法會選舉亦因疫情嚴峻為由推遲即一年（2021年）。
在今年中，《國歌條例》以及《港區國安法》的6月30日正式通過，引致香港社會以及國際社會極大爭議，年中《港區國安法》生效後，陸續有民運人士離開香港，流亡海外。英國政府亦因此宣佈，為持有英國國民護照港人，以及其親屬、受養人提供入籍途徑，亦因此觸發新一波移民潮，同年7月，因是香港政府針對民主派人士就參選的2020年立法會議員民主派初選案有關。
11月，《全國人民代表大會常務委員會關於香港特別行政區立法會議員資格問題的決定》通過後，四名民主派議員被取消資格，隨之引發其他民主派議員總辭，導致立法會僅剩兩名非建制派議員。
受到反修例運動和2019冠狀病毒病疫情影響，不少活動宣佈取消，當中包括農曆年初二煙花匯演、西九文化區新春匯演、渣打香港馬拉松、香港國際七人欖球賽、香港馬術大師賽、香港藝術節、香港花卉展覽、長洲太平清醮、Art Basel與同期舉行的Art Central等。而多間酒店推出staycation優惠招徠本地人。
下列節慶，如無註明，均是香港的公眾假期，同時亦是法定假日（俗稱勞工假期）。有 # 號者，不是公眾假期或法定假日（除非適逢星期日或其它假期），受到反修例運動和新型冠狀病毒肺炎疫情影響，消費意欲減少，節日氣氛較以往欠佳。詳情可參看香港節日與公眾假期。
2020年全年警方就違例泊車總共發出了多達270萬張告票，罰款達10億，較去年140萬多張高出近九成。
魚湯

鱼汤是一種将食用魚、海鮮与蔬菜、高湯、蔬果汁、水或其他液体混合制成的食物。鱼汤与炖鱼相似，在某些情况下，两者之间可能没有明显的区别；不過鱼汤相較於炖鱼來說含有更多的液体。中式的魚湯呈奶白色，其製作工序包括：將魚身打鱗、移除內臟、洗掉所有魚血，用薑片起鑊，然後將魚煎香煎透，再倒入熱水，蛋白質及脂肪便會溶解於水中。
馬賽魚湯

馬賽魚湯（法語：bouillabaisse [bujabɛs] （）；普罗旺斯方言：bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]）是法国普罗旺斯地区的一种传统鱼汤，起源于港口城市马赛。
海皇湯的做法隨地方而變，但通常公認馬賽地區的配方最道地，但法國南部的其它配方也很美味，無論配方為何，一定會有蕃茄和白身魚肉。馬賽魚湯也被稱為世界三大湯頭之一，另外兩個是中國粵菜的上湯和泰國的冬陰湯。
名字“bouillabaisse”來自動詞「烹煮」bouillir 和「降低、減少」abaisser。除了種類混雜的魚隻（通常不含貝類、蝦或龍蝦）外，還必須加入橄欖油、洋蔥、番茄、大蒜、西洋芹、茴香、百里香、蔥、月桂葉、番紅花和柳橙皮。真正的馬賽魚湯必須使用地中海的魚產，包括基本的牙鱈、海鰻、鯡魚、赤鮋等魚種，也含有多種其他魚類，同時所有的材料都要快速的一起烹煮。上桌時，一種稱為 rouille 的佐醬、烤過或煎過的麵包丁或是碎麵包，還有烹煮後分離的魚肉，會連同魚湯的湯體分開呈裝，作為佐餐或配料以增香添色，其本質與葡萄牙的葡式海鮮湯（Caldeirada）有不少相似處。由於單純從外觀而論或許不怎麼吸引人，為了吸引觀光客，或是那些不了解道地的馬賽魚湯的人，有時龍蝦或螃蟹也會隨著這些魚種一同成為盤中飧，可能還包含淡菜等貝類作為號召，這就成為巴黎版本的菜色，這種迎合式的美食變體，卻不是道地的馬賽魚湯。
馬賽魚湯不僅已列入國際美食之列，在文壇也佔有一席之地，無論是韻文或散文，萨克雷便曾在詩句中大肆讚揚在巴黎享受馬賽魚湯的快感。英國作家喬安·凱瑟琳·羅琳在長篇小說哈利波特第四冊十六章提及馬賽魚湯也是霍格華茲魔法學院用來招待，這道佳餚使一位來自法國的魔法師感到非常滿意。
不過華人作家余秋雨卻曾在其著作《行者無疆》中對馬賽魚湯作出較負面的描述：
魚湯麵

魚湯麵（緬甸語：မုန့်ဟင်းခါး，缅甸语委转写：mun.hang: hka:, IPA：[mo̰ʊɰ̃hɪ́ɰ̃ɡá]）或稱鱼汤米线，是緬甸的傳統小吃，湯底以多種香料和魚熬成，將米粉燙熟，再加上配料；湯底的配料因地域的不同而有所變化，但總體來說差異不大，通常包含鱼肉、鸭蛋以及黄豆粉。魚湯麵被視為緬甸的國菜，在緬甸街頭經常可見小販挑著扁擔販售。緬甸人比較喜歡當作早餐。
魚湯麵起源已不可考，盛行可追溯至19世紀末期。1885年，在第三次英緬戰爭中，緬甸最後一個王朝貢榜王朝滅亡，多年的戰爭消耗了緬甸人民的體力與財力，同時英國殖民政府的民族政策改變了緬甸原有的小農經濟體系，許多緬甸居民因此陷入貧窮的狀態，當時價格便宜、營養豐富的魚湯麵便成為許多底層人民果腹的料理。
汤

汤（英語：Soup）是主要成分为流质或半流质菜肴食品的总称，冷热皆可。湯的原本意思為熱的湯汁。和其他菜肴的区分并不十分明确。一般习惯上把液体成分占主导地位的称做汤，不占主体成分的称作炖菜，或按制作、食用形式称作砂锅、汤面等。
汤一般分为浓汤和清汤。法式浓汤根据增稠剂分类，如奶油浓汤或海鲜浓汤等。
大量水分和长时间的烹调使汤混合了很多滋味和香味成分。由调味不同，汤可以有开胃、正菜、补充水分、解腻等功效。本身味道很淡的食品如豆腐、米粉、魚翅多配鲜汤一起食用。
一些不适合直接食用的下脚料通过汤，特别是熬制清汤，被充分利用。例如北京烤鸭最末经常配有用鸭骨架制的汤。
中国菜上汤可能在进餐的过程任何时间，西餐则在一开头，开胃菜之后上汤。日本和朝鮮半島則是邊吃飯邊喝湯。
多数汤调味为咸味，少数汤为甜味（甜湯，如水果湯），个别不调味（例如米汤）。常见为趁热食用，西班牙凍湯、一些羅宋汤等为冷却后食用。
从用料上分有肉汤（包括兽肉和禽肉）、海鲜汤、素汤。
从口感上有清汤、含固体悬浮物质很多的浓汤，乳白色的奶汤等。欧洲菜肴中的奶汤多使用牛乳或鲜奶油，中国菜称为奶汤的不使用乳制品，而是从其他动物性材料中提取出悬浮脂肪颗粒造成乳浊状。
汤的粘度通常高于水，口感稠厚。可以使汤更加粘稠的常见成分有：
Fish soup bee hoon

Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish served hot usually with bee hoon. The dish is viewed as a healthy food by Singaporeans. Catherine Ling of CNN listed fish soup bee hoon as one of the "40 Singapore foods we can't live without".
Fish soup bee hoon has been available since at least the 1920s; one source credits Swee Kee Fish Head Noodle House with creating the "definitive version" of the dish in the 1970s.
Snakeheads are most commonly used for fish soup bee hoon. Other stalls may offer pomfret, batang, or garoupa. While fish heads or the whole fish may be used, some diners prefer having just fish slices. The fish soup is made out of either fish stock or actual bones, water, oil, yam, and milk, with vegetables and select fruits.
The noodle in the soup is often bee hoon, although a healthier alternative except for irritable bowel syndrome sufferers would be spaghetti made from brown rice. Another noodle variant would be fried noodles. Additional ingredients include eggs, anchovies, pepper, salt, and alcoholic products such as brandy, Chinese wine, or cognac, chilli slices, fried shallots, and fish roe. For the vegetarian version of the dish, fish meat is substituted with tofu.
The fish is boiled and added to a bowl of fish soup. The fish may also be fried. The soup is boiled for about twenty minutes, though a broth made from fish or pork bones boiled for several hours is sometimes used as a base. The dish is served hot.
Grace Chen of The Star writes that fish soup bee hoon is "to Singaporeans what the char kway teow is to Penangites". Catherine Ling of CNN describes fish soup bee hoon as one of the "40 Singapore foods we can't live without". Jin Hua Fish Head Bee Hoon was named the best fish soup bee hoon store in Singapore by Time Out Singapore in 2012.
Penang cuisine

Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Fisherman's soup

Fisherman's soup or halászlé (Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among Danube Swabians and their descendants, known as Karpfensuppe. In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš.
With its generous use of hot paprika and, often, hot peppers, halászlé is arguably one of the spiciest dishes native to the European continent.
Halászlé is a traditional soup enjoyed both by locals and famed with tourists. An important ingredient is a broth made of fish trimmings such as fresh carp heads, bones, skin and fins simmered with vegetables that may include red onions, green peppers and tomatoes for two hours. It is then strained, and ten minutes before serving hot ground paprika and two finger-thick carp fillets, the roe and coral are added to the boiling soup.
Variations include:
Traditionally, fishermen prepare the soup in small kettles on open fire on the river banks. When prepared in kettles, chopped onion is fried in the kettle with oil until it is caramelized. Then, ground paprika is added and the kettle is filled with water. When the water comes to a boil, other seasonings (such as black pepper, white wine, vinegar, or tomato juice) are added, and finally the fish, chopped into large pieces. Entire fish, including heads and tails, are often added to the soup.
The soup is usually prepared with mixed fish, most commonly carp, catfish, perch and pike. It is famous for being very hot and spicy.
When prepared on-site the soup is served directly from the kettle and eaten with bread.
Competitions in preparing the soup are popular and are usually held at fairs along river coasts.
White wine (such as Riesling) is served with halászlé. Diluted with soda water it forms a sort of spritzer, called fröccs in Hungarian.
Halászlé is a traditional dish for Christmas Eve dinner in Hungary.
Boat noodles

Boat noodles (Thai: ก๋วยเตี๋ยวเรือ, RTGS: kuaitiao ruea, pronounced [kǔaj.tǐaw rɯ̄a]) is a Thai style noodle dish with a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd, and some other spices, and is normally served with meatballs and pig's liver. The soup is seasoned with pig or cow blood mixed with salt and spices (เลือดหมูสด (lueat mu sot) or เลือดเนื้อสด (lueat nuea sot)). The colour of the soup is similar to beef noodle soup (ก๋วยเตี๋ยวเนื้อ (kuaitiao nuea pueai)) but considerably thicker due to the blood added. It is commonly served in a small bowl.
The other ingredients of boat noodles are garlic, fried garlic, radish, cinnamon, bean sprouts, parsley, morning glory, and some Thai chilli flakes. Type of the noodles for boat noodle are several, thin rice noodles, egg noodles, sen yai (เส้นใหญ่, literally – 'big noodles'), and sen lek (เส้นเล็ก, literally – 'small noodles').
Boat noodles are commonly served with pork crackling and basil or holy basil.
Boat noodles were originally served from boats that traversed Bangkok's canals.
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. If the bowl was too big, it would be difficult to hand over to the customer on the land and might be easily spilled. This is the reason why the boat noodle's bowl is small, for the convenience and safety of the merchant.
Nowadays the dish is also served in restaurants, but the dish's historical identity is maintained by it still being served in a small bowl, and often with a boat moored in front of the place.
For notable boat noodles area in Thailand are Ayutthaya and Rangsit in central region, but presently the most notable is the Victory Monument neighborhood.
Thai Express

Thai Express is a chain of restaurants serving Thai cuisine. It opened its first restaurant at Holland Village in Singapore in May 2002. Since then, there have been other outlets in Malaysia, China and Vietnam.
The idea of a restaurant was conceived in 2000 by Grace Goh and Ivan Lee who were classmates at the National University of Singapore. They decided to serve Thai food due to its popularity in Singapore. The first Thai Express restaurant opened in Holland Village in May 2002.
Lee would become the company's CEO while Goh returned to University to study law.
In May 2008 the company was sold to Minor International.
A restaurant review characterize Thai Express as breaking "away from the traditional Thai style of communal dining by serving items in individual portions for those who may want to dine alone." "In place of fine dining, which may be intimidating to some, Thai Express is all about being fresh, contemporary and fuss-free." The typical casual and modern decor of the restaurant is glass partitions with wooden chairs of Scandinavian style design.
95% of dishes are cooked to order.
Several dishes on the menu have been created by native Thai chef Suwakhon Wangsai, who has 25 years of international cooking experience.
Japanese-inspired Popiah Wrap, the Tofu-Mushroom Salad and Tofu Squares.are two dishes that have been reported to be unique Thai fried squid, Thai Mee Sua (Thai Longevity Noodle), Curried Soft Shell Crab are also dishes on the menu. Thai Express is one of the few Thai restaurants in Singapore to serve Thai laksa, of which they serve eight varieties.
The original location is in Holland Village, Singapore. There are many other locations in Singapore including, but not limited to, a restaurant in The Esplanade - Theatres on the Bay. The Paragon Shopping Centre, and Plaza Singapura. Thai Express restaurants can be found in China, Vietnam, Malaysia, Singapore and Thailand.
Brotzeit (restaurant)

Brotzeit (Chinese: 博灿) is a chain of casual dining restaurants based in Singapore, with franchised restaurants in 11 markets in the Asia-Pacific region. Brotzeit International was established in Singapore in 2006. The restaurant chain serves Bavarian cuisine and German beer.
Brotzeit International has its headquarters in Singapore, and directly operates the restaurants in its home market. Markets outside Singapore are franchised.
Brotzeit's first outlet opened in 2006, in VivoCity. Additional outlets were opened in Raffles City in 2008, 313@Somerset in 2010, Star Vista in September 2012, Katong in late September 2013, and Westgate in 2014. The location at Star Vista shut down in 2016. Likewise, the location at 313@Somerset shut down sometime between 2019 and 2021.
In addition to the directly operated stores in Singapore, there are a total of 14 franchise restaurants throughout the Asia-Pacific region. Currently operating outlets include restaurants in Malaysia, Vietnam, and China.
Brotzeit International is a member of the FLA (Franchise and Licensing Association) of Singapore and the Franchise Council of Australia (FCA). Brotzeit International was awarded the Singapore Franchisor of the Year award in 2012 by the Franchising and Licensing Association of Singapore.
The chain serves Bavarian cuisine like Schweinshaxe (pork knuckles), Brezeln (pretzels). Brotzeit also serves its own proprietary sausage recipes for Käsekrainer, Hühnerwurst, Nürnberger, Weisswurst, Knoblauchwurst, Currywurst, and Bockwurst.
Beer (or Bier) served at Brotzeit is brewed according to the Reinheitsgebot (a.k.a. German Beer Purity Law or Bavarian Purity Law), which was passed in 1516. Most outlets serve Paulaner, Löwenbräu or Krombacher, imported directly from Germany. In some cases, other brands of Munich-based Biers are also available.
They also offer a wine selection, consisting of primarily Austrian and German wines.
Traditional Bavarian festivals such as Oktoberfest, Maifest and Easter are celebrated at Brotzeit restaurants annually
A Longa Viagem do Ônibus Amarelo

A Longa Viagem do Ônibus Amarelo é um documentário brasileiro de 2023. Dirigido por Júlio Bressane e Rodrigo Lima, o filme é um resgate de toda a obra de Bressane, composta por 58 filmes. O documentário se trata do registro feito por Bressane em sua Super-8 durante uma viagem, com sua esposa e o cineasta Andrea Tonacci, onde saíram de Veneza, na Itália, e seis meses depois chegaram em Katmandu, no Nepal. Segundo Júlio Bressane, somente 25 minutos sobreviveram das imagens dessa viagem, feita no final da década de 1970. Essas imagens foram acrescentados à narrativa do longa documental, que faz uma reflexão sobre as mudanças no cinema tendo como base a filmografia de Bressane.
Paralelamente ao processo de pesquisa para a criação do filme, que buscava montar uma linha do tempo relacionando as imagens sobreviventes da viagem e os filmes de Bressane, aconteceu um processo de preservação da obra de Júlio Bressane. Rodrigo Lima, montador de Bressane desde 2006, foi responsável por digitalizar todos os DVDs, VHS, bitolas e suportes que encontrava contendo filmes do diretor. Essa prática, que contou com a ajuda de Hernani Heffner, diretor de conservação da Cinemateca do Museu de Arte Moderna do Rio de Janeiro e um dos principais nomes sobre pesquisa e restauração de cinema brasileiro, resultou em um único HD externo com toda a filmografia do aclamado diretor carioca.
Yeouido

Yeouido (Ilha Yoi ou Ilha Yeoui) é uma ilha do rio Han, pertencente a Seul, Coreia do Sul. É o principal distrito de negócios e bancas de investimento de Seul. Possui 8,4 quilômetros quadrados e 30.988 habitantes. A ilha está localizada no distrito de Yeongdeungpo, e corresponde em grande parte aos limites de Yeouido-dong. Em Yeouido estão localizados o Edifício da Assembleia Nacional da Coreia do Sul, onde a Assembleia Nacional se reúne, a Associação de Investimento Financeiro da Coreia, a Igreja do Evangelho Pleno, o 63 Building, e as sedes do LG Group, da KBS e da MBC, além de um centro da Korea Exchange.
Yeouido é também chamada de "Wall Street da Coreia".
Sendo um lugar vago conveniente para a capital nacional de Joseon, Yeouido foi utilizado como uma pastagem nacional de ovinos e caprinos, de acordo com um registro geográfico do século XVI. Quando o rio Han inundava, apenas um pequeno pedaço de terra alta mantinha-se acima do nível do rio. É por isso que o nome da ilha significa "Você pode tê-la (inútil)". Yeouido permaneceu na maior parte do tempo como um banco de areia desabitado, antes da construção nesse local do primeiro aeroporto de Seul pelo governo de ocupação japonês em abril de 1924. O aeroporto serviu para voos internacionais, domésticos e militares, e foi também o local de uma escola de voo. Naquela época a ilha era parte de Goyang. A ponte de seis pistas conectando a ilha à Yeongdeungpo foi construída em 1970, como parte do projeto de desenvolvimento do rio Han liderado pelo Presidente Park Jung-Hee, após o qual a ilha desenvolveu-se rapidamente. Yeouido-dong foi criada como uma entidade separada em 1971.
Embora isolada durante séculos, Yeouido agora está firmemente conectada à rede de transportes de Seul. As linhas 5 e 9 do Metrô de Seul cruzam na Estação Yeouido. A linha 5 também para na Estação Yeouinaru. A linha 9 também para na Estação Saetgang e na Estação Assembleia Nacional.
Existem quatro diferentes ônibus coloridos que operam em Yeoido:
Existem três pontes entre Yeouido e Mapo: Ponte Mapo, Ponte Seogang e Ponte Wonhyo.
Cinco parques estão localizados em Yeouido. Entre eles, destacam-se o Parque Público do Rio Han e o Parque Yeouido. O Parque Yeouido foi criado em 1999, através da recuperação de um pedaço de terra, conhecido como Praça Yeouido ou Praça 5/16, que foi usado para grandes aglomerações públicas. Além disso, um terminal de balsas de excursão está na beira do rio Han.
O "tamanho de Yeouido" é usado frequentemente nos meios de comunicação da Coreia como uma unidade para fornecer uma ideia aproximada do tamanho de uma área pouco familiar. Por exemplo, pode-se dizer que cidade A no país Y é o dobro do tamanho de Yeouido.
Chevrolet Spin

A Spin é uma minivan do segmento B (classificada como "compacta" no Brasil) da marca Chevrolet desenvolvida e fabricada pela General Motors do Brasil, lançada no ano de 2012.
A General Motors (GM) anunciou sua venda global em outros países em desenvolvimento e a sua fabricação na fábrica da GM de Bekasi (Java Ocidental) na Indonésia.
No Brasil, é amplamente usada como viatura policial.
A Spin foi projetada para a substituição dos modelos Meriva e Zafira, ambas defasadas pela concorrência, pois não receberam alterações significativas. Devido a Meriva possuir 5 lugares e a Zafira possuir 7, a Spin foi lançada em duas versões, LT, para substituir a Meriva e LTZ, a Zafira.
O visual segue a nova tendência da marca, com semelhança aos modelos Cobalt e Agile. O painel adotado é o mesmo da linha Cobalt, analógico digital.
A Spin foi lançada em duas versões: LT (intermediária) e LTZ (topo de linha), a primeira com cinco lugares e a última com sete. A motorização 1.8l 108cv usada nos antigos Fiat Stilo. Com o câmbio de 6 velocidades do Cruze, e o manual de 5 utilizados no Cobalt a quem divide a chamada GSV (Global Smart Vehicle). A Spin lidera no segmento de minivans.
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Opel Meriva

O Opel Meriva é um monovolume fabricado e comercializado pela fabricante alemã Opel na plataforma do seu Corsa, de maio de 2003 até junho de 2017 em duas gerações. Descrito como um monovolume do segmento B, foi comercializado como Vauxhall Meriva no Reino Unido, enquanto na América Latina, o modelo de primeira geração foi comercializado como Chevrolet Meriva.
A primeira geração, chamada "Meriva A", foi baseada no Opel Corsa C. Ele começou a ser vendido em maio de 2003. As primeiras fotos oficiais do Meriva foram divulgadas em agosto de 2002.
Assim como seu equivalente maior, o Zafira, o Meriva tem um interior flexível, comercializado como "FlexSpace". Embora tenha apenas cinco assentos divididos em duas fileiras, a segunda fileira pode deslizar para frente ou para trás, ou ser achatada no chão, criando uma plataforma plana e nivelada para maior espaço no porta-malas. A segunda fileira pode acomodar dois ou três passageiros.
No modo de dois passageiros, os assentos são separados um do outro, assim como os assentos dianteiros. No modo de três passageiros, o assento traseiro parece um assento regular de uma peça. O assento dianteiro pode ser empurrado totalmente para trás.
O Meriva foi vendido na América do Sul (exceto no Chile) de 2003 a 2012 (2013 na Argentina) como "Chevrolet Meriva", e foi substituído em 2012 pelo Chevrolet Spin. A versão inicial foi co-desenvolvida pela Opel e General Motors do Brasil. Foi produzido em São José dos Campos, no Brasil.
A segunda geração, chamada "Meriva B", é um pouco maior que a geração anterior.
O novo modelo tem 4.288 mm de comprimento, acima dos 4.052 mm da versão anterior, que era baseada no Corsa. O novo modelo usa layout de suspensão revisado da versão anterior, mas com um assoalho associado ao Zafira Tourer de sete lugares. O interior é semelhante ao do Astra e Insignia de 2009 a 2015.
O novo Meriva usa tecnologia de assento dianteiro do Insignia e do Astra. A faixa de ajuste do assento é de 240 mm de comprimento e 65 mm de altura.
O Meriva B estreou no Salão do Automóvel de Genebra de 2010 em março, e entrou em produção em julho de 2010. O Meriva tem as portas laterais traseiras com dobradiças traseiras (portas suicidas), comercializadas como "FlexDoors". Um teto solar panorâmico também está disponível como padrão nas versões de especificação superior.
O Meriva B teve sua produção encerrada em junho de 2017 e foi substituído por um crossover chamado Crossland X, e também uma transição do design de minivan para SUV, irmão do futuro substituto do Citroën C3 Picasso.