davidanugraha/M4-RAG huggingface dataset:
Hard-shell taco

The hard-shell or crunchy taco is a Mexican-American dish that developed in the United States. The earliest references to hard-shell tacos are from the early 1890s, and by the early 20th century this style of taco was available in Mexican-American communities across the US. Fast food chains began to market hard-shell tacos to Americans in the mid-1950s, with Taco Bell playing a significant role in popularizing the food during the 1960s.
While many different versions of hard-shell tacos exist, the most common form of the hard-shell taco is served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole. Such tacos are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets. Hard shell tacos are sometimes known as tacos dorados ("golden tacos") in Spanish, a name that they share with taquitos, a similar dish.
Various sources credit different individuals with the invention of the hard-shell taco, but some form of the dish likely predates all of them. Beginning from the early part of the twentieth century, various types of tacos became popular in the United States, especially in Texas and California but also elsewhere. An early appearance of a description of the taco in English was in a 1914 cookbook, California Mexican-Spanish Cookbook by Bertha Haffner Ginger. By the late 1930s, companies such as Ashley Mexican Food and Absolute Mexican Foods were selling appliances and ingredients for cooking hard shell tacos, and the first patents for hard-shell taco cooking appliances were filed in the 1940s. In 1949, a recipe for a hard-shell taco first appeared in a cookbook, The Good Life: New Mexican food, which was written by Fabiola Cabeza de Baca Gilbert and published in Santa Fe, New Mexico. Juvencio Maldonado, a restaurant owner from Oaxaca living in New York, is sometimes credited as the original inventor of a hard shell taco-making machine, and received a patent for it in 1950.
In the mid-1950s, Glen Bell opened Taco Tia, and began selling a simplified version of the tacos being sold by Mexican restaurants in San Bernardino, particularly the tacos dorados being sold by Lucia and Salvador Rodriguez across the street from another of Bell's restaurants. Later, Bell owned and operated four El Taco restaurants in southern California before opening the first Taco Bell in 1962. At this time, Los Angeles was racially segregated, and the hard-shell tacos sold at Bell's restaurants were many white Americans' first introduction to Mexican food.
Salsa (food)

A salsa is any of a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
Though the word salsa means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chili-based pico de gallo, as well as to salsa verde.
Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself.
The use of salsa as a table dip was popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup.
Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans. Since the 2000s sweet salsas combining fruits with peppers like habanero, Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes, and pound cakes. In the United States, salsa is used in marinades, salad dressings, stews, and cooked sauces. In addition to accompanying various fish, poultry, and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes, and pizza.
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas. Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas, or salsa de mole.
Mexican salsas were traditionally produced using the mortar and pestle–like molcajete, although blenders are now used. Mexican salsas include:
The WHO says care should be taken in the preparation and storage of salsa and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated.
In 2002, a study by the University of Texas–Houston found sauces contaminated with E. coli in:
In 2010, the CDC reported that 1 in 25 foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (carelessly prepared or stored).
A 2010 paper on salsa food hygiene described refrigeration as "the key" to safe sauces. This study also found that fresh lime juice (add for a salsa pH of 3.6) and fresh garlic (but not powdered garlic) combined would prevent the growth of Salmonella.
Quesabirria

Quesabirria ('cheese birria') (also called birria tacos or red tacos) is a Mexican dish comprising birria-style cooked beef folded into a tortilla with melted cheese and served with a side of broth (Spanish: consomé) for dipping. The dish, which has origins in Tijuana, Mexico, originally made with goat meat, gained popularity in the United States through Instagram. It is now made also with other meats, such as beef and chicken.
Quesabirria was created in Tijuana, Mexico. The dish is inspired by the traditional birria stew of Jalisco. Californian food writer Bill Esparza saw birria being served on tacos at a taco truck called Tacos Aaron in Tijuana around 2009. Other tacos trucks also served it with cheese inside the taco.
Tijuana taqueros brought quesabirria to Los Angeles around 2016. Taqueros and diners began posting about quesabirria on Instagram. Eater credits Instagram with helping quesabirria go "from a handful of vendors serving a regional specialty to a full-fledged phenomenon." Instagram and TikTok helped make quesabirria, which is not commonly found at taquerias or Mexican restaurants, a cult food.
In 2019, taqueros in the San Francisco Bay Area took note of the popularity of the dish on social media and began serving it.
Quesabirria purveyors also host pop-ups at bars and breweries. Quesabirria seekers are known for driving long distances and waiting in long lines to acquire the dish.
Today, quesabirria is sold widely across the United States, Mexico and Canada.
Quesabirria is "a cross between a taco and a quesadilla." It comprises a corn tortilla with either mozzarella or Chihuahua cheese melted with stewed meat. The meat is often beef – commonly brisket – in contrast to birria, which is traditionally made with goat. The meat is stewed for up to 10 hours with chilies and spices. The tortilla is folded over on a grill, melting the cheese, meat and tortilla together. Some taqueros serve quesabirria with chopped white onion and cilantro inside the tacos or as a topping. Some taqueros use two tortillas on the grill to prepare their quesabirria, while others use two tortillas which they fry prior to adding the cheese and meat.
The dish is served hot with a side of consomé broth for the diner to dip the taco. The consomé is the result of hours of stewing the meat used in the tacos. Some diners may sip the consomé instead of dipping. Quesabirria may also be served with optional salsas and garnishes like pickled habaneros, lime or radish.
Variations on quesabirria include vampiritos, a version that uses crispy cheese atop or instead of tortillas, and birraquiles, tortilla chips topped with birria, cheese and consomé. Some vendors vary the fillings, such as using lamb or jackfruit, or use flour tortillas. Some restaurants offer tortas and tostadas made in the style of quesabirria.
Recado rojo

Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor or chorizo.
Recado negro [es] is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras.
Recado negro is made with burned dried red chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice, garlic, oregano and salt.
Recado variants include: recado blanco, recado mechado, and recado español.
Tlayuda

Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.
A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara.
The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of the Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half.
Its main characteristics are its large size (even more than 40 cm in diameter); its completely different flavor from other types of tortillas; and the slight hardness in its consistency (without being toasted, but rather leathery), which it acquires when it is cooked in a comal, usually made of clay. It is left there to semi-toast, that is, it is cooked for longer than other types of tortillas, and then stored in a tenate, a basket made of palm leaves. It thus acquires its characteristic consistency: flexible to semi-brittle, very slightly moist, fresh, difficult to chew for those who are not used to it, very light aroma like burnt tortilla, almost imperceptible. A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas.
Tlayuda was featured on the Netflix TV series Street Food volume 2, which focuses on Latin American street food.
Memela

Memelas, also known as memelitas, are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca, Tlaxcala, and Puebla, Mexico, which has its origins in prehispanic food. They are similar to fresh corn tortillas, but are slightly thicker and usually oblong/oval in shape. Memela is the local name for the almost identical sope and huarache served in other parts of Mexico, but with different toppings.
The corn masa is flattened with a tortilla press, pinched to create indentations along its borders, then placed over a hot comal or griddle. When the tortilla-like base is cooked and charred where the dough hits the hot metal of the grill and becomes as chewy as a medium-well steak, it is then topped with black beans, salsa, shredded cabbage, mole negro, guacamole, and cheese.
Although the traditional memela is supposed to be topped with no other additional ingredients, those toppings now vary from recipe to recipe. Modern incarnations include other vegetables and the option of a layer of tinga (shredded chicken with tomatoes, onions, and chiles) or potatoes and sausage.
Memelas have been served at Oaxacan/Mexican restaurants in the United States since the 1990s.
In El Salvador, a memela is a thick and oval shaped tortilla.
In Honduras and Guatemala, a memela is a toasted cake made of masa mixed with cinnamon and curdle, cooked in banana leaves.
Tortilla de rescoldo

Tortilla de rescoldo or ember tortilla is a traditional Chilean flatbread, often unleavened, that was commonly prepared by rural travelers. It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire or fireplace. It is common street food in populated areas or along roadways and sold by palomitas (little doves).
The bread dates Spanish colonizers, who used it as a travel ration similar to pan subcinerario.
Vendors known as palomitas, typically women dressed all in white, sell the tortillas in train stations and other public areas, especially in Antihue and Laraquete.
Typical ingredients are flour; lard, butter, vegetable shortening, or a combination; and salt; some recipes include baking soda or yeast.
Ingredients are mixed to create a soft dough which is formed into disks varying from 20 centimetres (7.9 in) to 50 centimetres (20 in) in diameter. Embers are raked from the fire and the tortillas placed directly onto them.
Tortillas de rescoldo are served with butter or regional condiments.
The finished tortillas are characterized by strong flavors of smoke, ash, and char.
Regional variations include those of Antihue, which include pork, and of Laraquete which is made chuchitas, a local shellfish.
Government safety regulations prevent the sale of traditional tortillas de rescoldo, requiring them to be cooked in ovens rather than on open fires and requiring the chuchitas to be preserved in vinegar. Both regulations profoundly change the taste and sensory experience of the traditional product.
List of Young Sheldon episodes

Young Sheldon is an American coming-of-age sitcom television series created by Chuck Lorre and Steven Molaro for CBS. The series is a spin-off prequel to The Big Bang Theory and chronicles the life of the character Sheldon Cooper as a child living with his family in East Texas. Iain Armitage stars as the title character. Jim Parsons, who portrayed the adult Sheldon Cooper on The Big Bang Theory, narrates the series and serves as an executive producer. In 2021, CBS renewed the series for a fifth, sixth, and seventh season, while in November 2023, it was announced that the seventh season would be its last season.
The seventh and final season, which consists of 14 episodes, premiered on February 15, 2024. During the course of the series, 141 episodes of Young Sheldon aired over seven seasons, between September 25, 2017, and May 16, 2024.
Stainless steel soap

Stainless steel soap is a piece of stainless steel, in the form of a soap bar or other hand-held shape. Its purported purpose is to neutralize or reduce strong odors such as those from handling garlic, onion, durian, guava, salami, or fish.
No published scientific studies are known to have been conducted on the efficacy of these soaps, for which serious doubts have been raised.
The characteristic taste and odor of garlic is due to an oily, slightly yellow organosulfur compound S-Allyl prop-2-ene-1-sulfinothioate, commonly called allicin. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. Allicin is unstable and breaks down to form other sulfur compounds such as diallyl sulfides. These compounds contribute to the smell of fresh garlic. When on the hands these sulfur compounds can further degrade into other sulfur compounds, including sulfuric acid, in the presence of water.
Steel is an alloy made up of iron mixed with carbon. Stainless steel is composed of steel mixed with at least 10.5% chromium, and often other elements such nickel and molybdenum, etc. Chromium is added to make it resistant to rust. Stainless steels that are corrosion and oxidation resistant typically need more than 11% chromium. Nickel is added to increase the corrosion resistance further, and protect it from harsh environmental conditions. Molybdenum may be added to avoid pitting or scarring. The chemical properties of stainless steel can be further improved for specialized uses by adding other elements, e.g. titanium, vanadium and copper.
The chromium in stainless steel forms a passive oxide film on the surface of the metal, resulting in corrosion resistance. It is suggested that allicin and the other sulfur compounds (including sulfuric acid) react with the chromium oxide layer, some possibly being adsorbed onto it. Washing the stainless steel soap in water would remove this layer and with it the smelly sulfur compounds. The oxide film would then reform and the stainless steel soap can be reused.
Mark Lorch, Professor of Science Communication and Chemistry at the University of Hull and Joanna Buckley, Materials chemist and science communicator, at the University of Sheffield conducted some "citizen science" in 2016 to test this mechanism but there is no conclusive, rigorous evidence for it.
Companies that produce stainless steel soaps claim that the odors these foods cause result from sulfur, which turns into sulfuric acid upon washing the hands. The aim of the stainless steel soap is to then bind to the sulfur molecules, thus removing them and the associated smell from the hands.
Ferritic stainless steel

Ferritic stainless steels are a family of stainless steels with a body-centered cubic (BCC) crystal structure and composed primarily of iron and chromium. They are characterized by being magnetic, non-hardenable by heat treating, and having excellent resistance to stress-corrosion cracking (SCC). Ferritic stainless steel alloys are designated as part of the 400-series of stainless steels in the SAE steel grades numbering system. By comparison with austenitic stainless steels, these are less hardenable by cold working and less weldable, but more cost-effective due to the lower nickel content.
Canadian-born engineer Frederick Mark Becket (1875-1942) at Union Carbide industrialised ferritic stainless steel around 1912, on the basis of "using silicon instead of carbon as a reducing agent in metal production, thus making low-carbon ferroalloys and certain steels practical". He discovered a ferrous alloy with 25-27% Chromium that "was the first of the high-chromium alloys that became known as heat-resisting stainless steel."
Ferritic stainless steels were discovered early but it was only in the 1980s that the conditions were met for their growth:
To qualify as stainless steel, Fe-base alloys must contain at least 10.5% Cr.
The iron-chromium phase diagram shows that up to about 13% Cr, the steel undergoes successive transformations upon cooling from the liquid phase from ferritic α phase to austenitic γ phase and back to α. When some carbon is present, and if cooling occurs quickly, some of the austenite will transform into martensite. Tempering or annealing will transform the martensitic structure into ferrite and carbides.
Above about 17% Cr the steel will have a ferritic structure at all temperatures.
Above 25% Cr the sigma phase may appear for relatively long times at temperature and induce room temperature embrittlement.
The pitting corrosion resistance of stainless steels is estimated by the pitting resistance equivalent number (PREN).
Where the Cr, Mo, and N, terms correspond to the contents by weight % of chromium, molybdenum and nitrogen respectively in the steel.
Nickel has no role in the pitting corrosion resistance, so ferritic stainless steels can be as resistant to this form of corrosion as austenitic grades.
In addition, ferritic grades are very resistant to stress corrosion cracking (SCC).
Ferritic stainless steels exhibit a ductile-brittle transition temperature (DBTT) which reduces its toughness at lower temperatures. They are also susceptible to 475 °C embrittlement which results in embrittlement and a loss of plasticity when heated in the range the range of 250 to 550 °C (480 to 1,020 °F). Ferritic stainless steels have low creep strength at temperatures above 500 °C.
Ferritic stainless steels are magnetic. Compared to austenitic stainless steels, they offer a better thermal conductivity, a plus for applications such as heat exchangers. The thermal expansion coefficient, close to that of carbon steel, facilitates the welding to carbon steels.
羊肉

羊肉是指從山羊或綿羊身上得出的肉，古時稱為羖肉、羝肉、羯肉，為全世界最普遍的肉品之一。小于一岁的羊称为羔羊，其肉称为羔羊肉。
中文语境中对绵羊肉和山羊肉一般并不作区分，统称为“羊肉”，而英语中的“lamb/mutton”通常仅指绵羊肉，山羊肉则称为“goat meat”。
羊肉肉質與牛肉相似，但肉味較濃。羊肉較豬肉的肉質要細嫩，較豬肉和牛肉的脂肪、膽固醇含量少，然而由於市售羊肉多無部位之分，餐廳為減少成本而刻意選取肥肉較多的部位販售，因此在外用餐時，食用羊肉所攝取的脂肪往往反較食用牛肉或豬肉為高。由於羊肉有一股不是每個人都能夠接受的膻味，所以在炮製羊肉時可能會經過特別處理或加入某些食材以減低羊肉的膻味。
《本草》孟詵曰：“河西羊最佳，河東羊亦好。”
《清異錄》：“馮翊產羊，膏嫩第一，言飲食者推馮翊白沙龍。”《清異錄》又載，武后喜歡吃冷羊肉，特賜張昌宗冷羊肉，並附札稱：“珍郎殺身以奉國。”。
羊肉有山羊肉、野羊肉、綿羊肉，全部都非常可口。
在中国的甘肃庆阳和苏州藏书等地，都出产超級優質的羊肉。
羊肉是冬季进补的重要食品。
唐代虛詵的中医《本草食療》中，記載“凡味與羊肉同煮，皆可補也。”
中医書籍《本草綱目》記載，“羊肉能暖中補虛，補中益氣，開胃健身，益腎氣，養膽明目，治虛勞寒冷，五勞七傷”。
羊肉在《本草綱目》中被称为元阳、有益气血的温热补品，可以去湿气、避寒冷、暖心胃，还具有补肾壮阳的作用，用于肾虚腰疼、阳痿精衰、性瘦怕冷、病后虚寒、产妇产后大虚或腹痛的辅助食疗。其所含的赖氨酸、精氨酸、驵氨酸、丝氨酸等必需氨基酸也均高于牛肉、猪肉和鸡肉。
羊肉的气味较重，对胃肠的消化负担也较重，并不适合胃脾功能不好的人食用。和猪肉牛肉一样，过多食用这类动物性脂肪，对心血管系统可能造成压力，因此羊肉不可食用过多。暑热天或发热病人慎食之。
羊肉一般以现购现烹为宜，如暂时吃不了的，可用少许盐腌制2天，即可保存10天左右。
羊肉性温热，常吃容易上火。因此，吃羊肉时可以搭配一些凉性蔬菜。既能起到清凉、解毒、去火的作用，又能达到羊肉的补益功效。
成吉思汗羊肉

成吉思汗羊肉（日语：ジンギスカン）是一種使用羊肉和羔羊肉製作的日式烤肉料理，是北海道最具代表性的鄉土料理之一，但在岩手縣遠野市、長野縣長野市等地也很流行。成吉思汗羊肉於二戰後在日本主要的羊肉產地北海道普及。
尽管此料理以成吉思汗为名，并且有“成吉思汗在远征中为麾下将士所发明的料理”的俗传，实际上与蒙古饮食并无直接关系。
其起源一般認為是當時的日本陸軍省參考了滿洲（今中國東北地區）烤羊肉的食譜，後來傳回日本本土。
日本自明治时代起，在北海道开始了绵羊（毛、肉兼用）的养殖。1918年（大正7年），日本政府以军队、警察、铁道员制服所需的羊毛自给为目标，设立了《绵羊百万头计划》（日语：めん羊百万頭計画、旧字体：緬羊百萬頭計劃），在北海道的泷川和月寒（日语：月寒）等地设立了种羊场。至1925年（大正14年），北海道养殖绵羊头数已占日本全国的42.7%。
羊肉爐

羊肉爐是臺灣自1970年代流行至今的羊肉火鍋，興盛於岡山及溪湖。 火鍋料常見炸豆皮、高麗菜等，副食常配上拌麻油麵線，沾醬常見為豆瓣醬、豆腐乳或兩者相混的特調醬汁。
羊肉爐常見於冬令進補。
羊肉爐源自台灣南部。名產地岡山與溪湖從日治時期開始，就有流動攤販販售羊肉料理，但沒有羊肉爐，僅有羊肉湯、羊肉羹、羊肉麵線、炒羊肉等。直到1970年代以後，兩地才開始風行羊肉爐形式的料理。
特色為羊肉帶皮烹煮特製，沾醬更以當地有名的豆瓣醬調製。 湯頭多為紅燒。
特色為羊肉不帶骨切成薄片，以羊大骨、川芎、當歸、枸杞加上整塊薑母混合烹煮。 湯頭多為清燉。
羊汤

羊汤是一道以羊骨和羊杂为主料熬制而成的汤。在中国北方寒冷地区尤其受到欢迎，部分地区亦有三伏喝羊汤的习惯。
羊汤一般以羊肉，羊骨或羊血等羊杂加水熬制，通常为浓厚的白汤。
多数情况下羊汤与熬制时使用的羊肉等一同提供。羊汤虽然可以直接饮用，但因为羊汤具有羊肉特有的膻味，所以一般配以醋、姜末、葱花、辣椒、胡椒等具有强烈味道的佐料食用。羊汤也可以以羊汤泡馍、羊汤面等形式提供。有时羊汤也被作为锅底用来涮火锅。配以羊肉、羊杂碎一共食用的羊汤又会被称为“羊肉汤”、“羊杂汤”。
羊肉羹

羊肉羹（臺灣話：羊肉羹，臺羅：iûnn-bah-kinn），亦為羊肉焿，是普及於臺灣市集販售的山羊肉副食製品，初有羊肉清湯（羊肉與當歸中藥燉煮）。羊肉羹是在1990年代起開始流行食用的大眾化料理。
山羊肉加蛋汁、麵粉磨製成肉漿，捏成顆粒，顆顆投置於沸湯內，加勾芡形成稠湯，再加筍絲、香菇絲、木耳、蝦米，加烏醋醬油。
食用時店家多附上薑絲及醬油、豆瓣醬沾羊肉提味。
拉面

拉面，或稱手拉麵、抻麵，是一种起源于中国的面食，做法是将揉好的麵團拉长，折叠，再拉长，反复若干次，直到面条足够细为止。優秀的師傅能將麵條拉得又細又長，口感勁道十足。因为拉面流行于中国西北，由于当地人饮食习惯，拉面多为清真食品，其中兰州牛肉面最负盛名。中国南方的浙江中部及南部亦有流行手擀拉面。拉面向西传播至新疆及中亚后，当地人将其与蔬菜炒製称为“拉条子”。拉面向东传播至日本后，日本人用猪骨或海鲜熬制汤底，并根据当地风味配以不同蔬菜，成为日本拉面。
这种做法起源于中国，可以追溯到1504年的明朝，明朝人宋诩在其著作《宋氏養生部》中就描述了这种做面条的方法。煮熟的拉麵常配以上湯——牛肉汤或羊肉汤——食用，也可以与肉和蔬菜同炒。
中亚的拉面一般比较粗，类似于新疆的拉条子，是陝西、甘肅兩省拉麵的變體。有拌面、汤面和炒面。
日本拉面自中國引進之後，由於日本地形的關係呈現自己個別地區不同的發展特色，面条不再为拉制而是切成的，有醬油拉麵、豚骨拉面、海鲜拉面、味噌拉面等。
泡馍

泡馍是中国西北流行的一种小吃，各地做法有所不同。根据做法除一般的泡馍外，還有水盆羊肉、小炒泡馍、清汤羊肉，以及以肥肠为原料的葫芦头泡馍等等。
最早可追朔到明朝崇祯年间，西安的一家专营羊肉泡馍的“天锡楼”。
泡馍中的馍是一种烧饼，叫做“坨坨馍”，用不发酵的面团（死麵）烤制。店家以羊肉（由于羊肉有膻味，也有用牛肉代替的）、牛（羊）骨，配以花椒、大料、草果、桂皮等调料，入锅内煮至内酥烂，和浓汤一并留下备用。客人需自行将坨坨馍掰成着拇指头大小的碎块交给店家。店家随后用炒锅置入浓汤，添适量水煮开，放入切好成片的熟牛（羊）肉和适量湿粉丝稍滚，再将食客掰好的馍块倒入，并加调味品煮1—2分钟，最后淋熟羊油盛入碗中。食用时視個人喜好佐以糖蒜、辣酱、香菜等。
陇菜

陇菜，又称甘肃菜，即甘肃省的传统菜系，风味以兰州为代表。本地饮食深受附近回族、藏族等风俗的影响，主食多为面食，肉类以牛、羊肉为主。着重于鲜辣口味，常见烹调手段为烤、煮或炖。风格比较朴实，少配料而多香料。
兰州牛肉面、饸饹面、浆水面、敦煌驴肉黄面、河沿面片、臊子面、拉条子、搓鱼子、窝窝面、油泼面、炸酱面、干拌面、肘子行面、洋芋面、青稞面、黑面、凉面、碱面、炒面、牛羊肉烩面
烤馍、蒸馍、烙馍
高担酿皮、武威酿皮、天水酿皮、安家酿皮
羊羔肉、手抓肉、炒羊肉、黄焖羊肉、红焖羊肉、粉蒸羊肉、炒羊杂、炒羊肚、羊肉汤、羊杂汤、羊肉粉汤、羊肉合汁、烤全羊、烤羊头、烤羊排、烤羊腿、烤羊蹄、烤肉串、烤羊腰
爆炒牛犊肉
灰豆、热冬果、蜜汁百合
沙威玛

沙威玛（阿拉伯语：شاورما，英語：Shawarma 或 Shawurma）是一道流行於中東黎凡特地區的肉類菜餚，將羊肉切成薄片堆疊成錐形，然後在緩慢轉動的垂直烤肉架上烘烤，同時不斷地將表面已烤熟的肉切下而成，也有用鸡肉、牛肉等製成的。是世界上最受歡迎的街頭小吃之一，尤其是在埃及、黎凡特、高加索、阿拉伯半島和其他中東地區的國家。
「沙威玛」的阿拉伯单词，源於土耳其文“çevirme”[tʃeviɾˈme]，意思是“转動”。雖然在水平烤架上烤肉有著悠久的歷史，但烤一疊垂直的肉片並在烹飪時將其切下的方式首先出現在19世紀的土耳其，类似于土耳其烤肉和希腊旋转烤肉，又在20世紀初由黎巴嫩移民帶到了墨西哥。
沙威瑪是由經過調味的醃製羊肉、羊肉、小牛肉、牛肉、雞肉或火雞肉切成薄片製成的，切片堆叠在大約60厘米長的烤簽上，通過在堆叠中添加脂肪塊以增加多汁性和風味，電動烤盤在加熱元件前緩慢轉動肉堆，持續烘烤外層，通常用一把廚刀將碎肉從旋轉的肉堆上切下以備上菜。
搭配的香料可能包括孜然、小荳蔻、肉桂、薑黃和辣椒粉，在某些地區還有巴哈拉特。沙威瑪通常用作三明治或捲餅的餡料，也被加入皮塔饼或烤饼中。
在以色列，大多數沙威瑪是用深色火雞肉製成的，通常配上芝麻醬，因為酸奶醬和肉一起食用會違反猶太教對於牛奶和肉的限制。常見的沙威瑪通常用西紅柿丁、黃瓜丁、洋蔥、醃菜、鷹嘴豆泥、芝麻醬或安巴芒果醬來裝飾。一些餐廳可能會提供額外的配料，如烤辣椒、茄子或炸薯條。
清真菜

清真菜指的是清真膳食，由於清真一词一般是中国对穆斯林专属事物的称谓，因此清真菜一般也是对中国的穆斯林（或者涉及回族、维吾尔族、中國哈薩克族、柯尔克孜族、中国塔吉克族、乌兹别克族、塔塔尔族、东乡族、撒拉族、保安族等少数民族）饮食的称谓。
肉食以牛、羊肉為主，有的也食用駱駝肉，名菜如烤全羊、涮羊肉、它似蜜、抓饭、大盘鸡等。
甘肅、青海一帶的回族就以小麥、玉米、青稞、馬鈴薯為主食，而寧夏的回族就偏愛麵食，其他還有牛羊肉泡饃、葱爆羊肉、綠豆粉、牛肉米粉、饊子等都是回族喜愛的家常餐食，也算是清真菜的代表。
面片汤

面片汤泛指以面片为主食的汤类食品。将发好的面擀成薄片,并切成数片块后放入水中煮熟食用。一般会在煮汤时放入各种调料（糖醋面片汤）、蔬菜（什锦面片汤）、鸡蛋（蕃茄鸡蛋面片汤）、鱼肉（羊肉面片汤）等做成卤汤，使其营养更为丰富，味道更加鲜美可口。面片汤因为相对容易消化又容易填饱肚子，通常作为家常晚餐食用。面片汤的制做比面条更简易方便，是中国北方家中最常见的食品之一。
在臺灣叫做麵疙瘩、麵猴，韓國也有麵片湯飲食，而義大利有玉棋。
大白菜

大白菜（学名：Brassica rapa pekinensis，异名Brassica campestris pekinensis或Brassica pekinensis）是一种原产于中國的蔬菜，又稱卷心白菜、包心白菜、黃芽白、膠菜等，在粤语裡叫“紹菜”。
大白菜與小白菜是近親，同属蕓薹的亞種。和原产地中海沿岸的高麗菜雖然類似，但並非同種。
二年生草本，喜凉冷气候。叶生于短缩茎上，叶片薄而大，分为外叶和内叶，椭圆或长圆形，浓绿或淡绿色，心叶为白、绿白或淡黄色，叶柄宽扁，两侧有明显的叶翼；扁圆形到长筒形的叶球；总状花序，黄色花。长角果，内生褐色的种子数十粒；种子近圆形，红褐色或黄褐色。
大白菜有宽大的菜叶和白色菜帮。多重菜叶紧紧包裹在一起形成圆柱体，多数会形成一个密实的头部。被包在里面的菜叶由于见不到阳光绿色较淡以至呈淡黄色。按叶球的包合情况，分结球、半结球、花心和散叶等类型。
白菜由中国人培育产生，古时称“菘”，至少从南北朝时起就是中国南方最常食用的蔬菜之一。唐代出现了白菘、紫菘和牛肚菘等不同的品种。宋代陆佃的《埤雅》中说：“菘性凌冬不凋，四时常见，有松之操，故其字会意，而本草以为耐霜雪也”。寇宗奭《本草衍義》說：“菘菜，其味微苦，葉嫩。”。蘇東坡在黃州煮魚是將鮮鯽魚或鯉魚收拾好，未開火，先下魚，放鹽，然後“以菘菜心芼之”。元朝时民间开始称其为“白菜”。明朝中医学家李时珍在《本草纲目》中记载：“菘性凌冬晚凋，四时常见，有松之操，故曰菘。今俗之白菜，其色清白。”《本草纲目》记载了一些白菜的药用价值。
明代以前白菜主要在长江下游太湖地区栽培，明清时期不结球白菜（小白菜）在北方得到了迅速的发展。与此同时在浙江地区培育成功结球白菜（大白菜）。18世纪中叶（康乾盛世）在北方，大白菜取代了小白菜，且产量超过南方。华北、山东出产的大白菜开始沿京杭大运河销往江浙以至华南。鲁迅在《朝花夕拾》的《藤野先生》一文中说：“大概是物以希（稀）为贵罢。北京的白菜运往浙江，便用红头绳系住菜根，倒挂在水果店头，尊为‘胶菜’”。
大白菜是在明朝时由中国传到朝鮮王朝的，之后成了朝鲜泡菜的主要原料。韩国电视剧《大長今》中有主人公试种从明国引进的菘菜（大白菜）的情节。
日本初见大白菜是1875年明治8年的东京博览会清政府的展台，明治政府花钱买回了3株展品，在爱知植试种2颗，东京试种1颗，但全都结不了菜球以失败告终。20世纪初，日俄战争期间，有些日本士兵在中国东北尝到这种菜觉得味道不错，于是把它的白菜种子带到了日本。最終到了仙台宫城农学校的老师沼仓吉兵卫手上，花了20年，往返中日歷經挫折終於在仙台培育出白菜。目前在日本市场上出售的食品工厂生产的饺子，基本都是豬肉白菜馅的。
今天，世界各地许多国家都引种了白菜。
大白菜性喜凉冷气候，冬季食用品质佳，且因耐储存，所以在中国，特别是北方的老百姓对白菜有特殊的感情。在经济困难的时期，大白菜是他们在整个冬季唯一可吃的蔬菜，一户人家往往需要储存数百斤白菜以应付过冬，因此白菜在中国演变出了炖、炒、腌、拌各种烧法。冬季在最低气温为-5℃左右时，大白菜完全可以在室外堆储安全过冬，外部叶子干燥后可以为内部保温。如果温度再低，则需要窖藏。不过在过于寒冷的北方还有另外几种冬季储存白菜的方法，如在朝鲜北方和中国东北东部腌制朝鲜冬菜，在中国东北西部、内蒙东部和河北北部寒冷以前又缺乏食盐的地区习惯用渍酸菜的方法等储存白菜，韓國最出名的泡菜也是以大白菜為主。
由于大白菜是在秋季玉米收获后播种，初冬收获，产量大，管理容易，但储存需要占地，所以收获期间同时上市价格非常便宜。一些商家在促销商品时常用“某某商品白菜价”的口号宣传其廉价。 煮大白菜時適量添加醋，除了可提味，還能使大白菜所含的鈣、磷、鐵等營養素分解，更有利於人體吸收鈣等養分。
大白菜含有豐富的維生素A、C、鈣、鎂。大白菜维生素C含量高于苹果和梨，与柑橘类相当，而且热量较低。大白菜中的纤维素可促进肠道蠕动，帮助消化。吃大白菜补充钾元素的效果与香蕉相当。大白菜的維生素C和鉬，可以抑制人體內亞硝酸胺的吸收與合成，可能對於癌症有預防作用。
大白菜品种繁多，基本有散叶型、花心型、结球型和半结球型几类，主要品种有：
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曲曲儿

曲曲儿（維吾爾語：چۆچۈرە‎）又被译为曲曲热、曲曲尔、曲曲、确曲儿、确曲热，是流行于维吾尔族地區群众中类似馄饨的传统面食。常见的曲曲儿馅由羊肉和洋葱组成，配有羊肉汤。
新疆地区的先民最晚在唐代就已经吃上类似现在曲曲儿的食物，吐鲁番市的晋到唐的阿斯塔那古墓群中曾经出土过类似曲曲儿的形似耳朵，皮薄有馅的文物身影。
如今在喀什地区等地方，曲曲儿依然在待客场所中频繁出现。在宴席上曲曲儿往往在抓饭、薄皮包子等主食上席后，成为最后上席的一道菜。曲曲儿也是维吾尔族群众庆祝生日、祝寿时习惯吃的食物之一。另外，每当到了春季，苜蓿刚开始发芽时，采摘苜蓿，包苜蓿曲曲儿也是新疆各地维吾尔族群众经常进行的活动。包好的苜蓿曲曲儿不仅可以供自家人食用，也可以送与亲朋好友和邻居以维系情谊。除了宴席或自家包曲曲儿外，像乌鲁木齐市、和田地区的洛浦县、吐鲁番市的艾丁湖乡等新疆很多地区的普通饭馆、夜市、巴扎也会售卖曲曲儿。2017年，在“中国美食走进联合国”活动中，曲曲儿作为新疆特色美食之一首次出现在了联合国总部中。2019年，和田地区美食文化协会曾发布该协会的团体标准《T/HTMS 0049-2019 和田传统小吃 曲曲热制作技艺》和《T/HTMS 0050-2019 和田传统小吃 玉米曲曲热制作技艺》。
1984年出版的《维吾尔族食谱》（维吾尔文）中记载有11种曲曲儿制作方法。2007年，《饮食制作丛书·曲曲》（维吾尔文）由新疆人民出版社出版。最常见曲曲儿的馅料是剁碎的肥羊肉和洋葱碎末组成，主要用盐、胡椒粉、孜然粉、茵香粉和羊肉汤增味。曲曲儿皮是正方形薄片，包曲曲儿的技艺和汉族群众包馄饨的技艺大致相同，包好的曲曲儿形状是两头底部捏合的饺子形状，有的人也会将曲曲儿边捏出花纹，包好的曲曲儿个头不大，比红枣略大。煮曲曲儿的汤一般使用事先煮好的羊肉汤并会放入羊尾油丁，在煮熟盛出之前，会放入揉碎的香菜末和薄荷叶末。除了羊肉、苜蓿、玉米口味外，在和田地区还有一种将新鲜核桃仁碾碎，加洋葱条拌成馅的果仁曲曲儿。
馄饨

餛飩是一种以薄麵皮包餡的麵粉製品，但不同於餃子。
古代華夏人認為這是一種密封的包，稱為渾沌，依據漢字造字的規則，後來才稱為餛飩。在南北朝到唐代，餛飩或主流稱為渾沌餅，且形如偃月，更接近於今天的水餃。
按宋人筆記，餛飩之外，還有兩種有餡的麵食分別被稱作「餶飿兒」（音「骨剁」），及角兒或角子。。
至清代，仍有“冬至馄饨夏至麵”一说，但形如雞卵。
类似食物：
華北等地通常稱之為餛飩，北方餛飩一般為元寶形，餡較小，與廣東雲吞略有差別。天津則不同，天津同廣東一樣稱其為雲吞，餡較大。
四川餛飩稱抄手，四川人嗜辣，「紅油抄手」為四川名菜，龙抄手是名店。
新疆菜中有一种以羊肉为馅、类似馄饨的面食，称“曲曲儿”（維吾爾語：چۆچۈرە‎，chöchürä）。
武漢稱餛飩為水餃，湖北其他地區和重慶東部的萬州稱為包麵。
江浙地區通常稱之為「餛飩」。上海餛飩分大餛飩和小餛飩，大餛飩外形呈大元寶形，內餡主要有薺菜。一般用白開水煮熟，點葷油跟味精，湯頭一般都會配上蛋皮、紫菜、榨菜和蝦米。而小餛飩內餡則以鮮肉為主。早年上海街头常见摊贩用木柴烧火、打着竹板叫卖馄饨，故称为“柴爿馄饨”。
閩語稱扁食、扁肉，也寫作「䭏食」，肉馅一般是用槌敲打而成。
二戰結束後來自中國大陸各地的外省人把家鄉叫法带到臺灣，因此在臺灣，「餛飩」、「扁食」、「雲吞」、「抄手」的说法都常见。臺灣餛飩有三大著名地區：臺北市溫州大餛飩、東部花蓮縣玉里餛飩，及南部屏東縣里港餛飩。里港餛飩據說由趙姓福州師傅在里港最先販售。
香港人及廣東人將餛飩寫為「雲吞」，因為該同音字筆劃較少也很常用，故此「雲吞」亦被視為正字，但其實始於古時知名狀師何淡如一則無情對對聯：「有酒何妨邀月飲，無錢那得食雲吞」就有此說法。由於歐美的西方人最初是在廣東接觸到這種食品，在廣東飲食文化傳播下，英語的（Wonton）亦音譯自廣東話的「雲吞」。
廣東雲吞的皮以雞蛋及麵粉製成，切成邊長約8厘米的正方形。雲吞皮包裹著被剁碎及經過混合的餡料，餡料一般以半肥瘦豬肉為餡。廣東雲吞可能由湖南傳入的豬肉雲吞發展而成，廣東雲吞主要可分為廣府雲吞和港式雲吞，廣州的廣府雲吞與湖南等地的雲吞不同之處是加入河蝦的蝦肉及大地魚粉，廣府雲吞傳入香港後，因為相比起河蝦，在香港更容易從海中捕獲海蝦，於是產生以海蝦取代河蝦的港式雲吞，而且蝦肉的份量更多。廣東雲吞的包法一般講求快速，以金魚尾巴狀的為最佳，正宗手法是用餡挑挑一隻蝦放入雲吞皮，撥入小量豬肉碎，將雲吞皮對摺，兩旁掐實收口。大小則以能一口吞下一顆為標準。包好後燒滾一鍋水，放入雲吞，待其浮上水面，再滾約一分多鐘即熟，上碟後加入葱花即成。雲吞湯底為此菜靈魂，傳統湯底多用豬大骨、蝦米、大地魚及豆芽熬成，但循此方法在家自做雲吞湯或過於複雜，可用雞湯代替，繁簡由人。香港多用海鮮湯底及製作成雲吞麵。
日本流行粵菜，雲吞之名傳自廣東話，沿廣東話發音稱「ワンタン（wantan）」，亦寫作「雲呑」。 另外日本有一種麵條「うどん」（亦即烏冬）的漢字是「饂飩」。
猪肉、虾肉、蔬菜、葱、薑构成最基本的馅料。菜肉大馄饨与鲜肉小馄饨曾是上海小吃店的基本选项。
起源于无锡东亭的无锡三鲜馄饨以鲜猪肉、开洋、榨菜为馅料。常州三鲜馄饨则以鲜猪肉、虾仁与青鱼肉为馅。猪肉、水产、干货和酱菜的搭配组合也启发了日后的馅料创新。廣東以肥、瘦豬肉、鮮蝦仁，加入大地魚碎及蛋黃、調味混成。
1990年代以来，连锁经营的数家风味大馄饨店在上海出现，兼营堂吃与外卖。菜单中，各色酱菜、荤素时鲜、南北干货纷纷汇入馅料，馄饨馅料的品种數量大增，如莲藕叉烧鲜肉、腊肉山药鲜肉、咸肉鲜肉、三菇鲜肉、荷兰豆鲜肉、蛋黄香酥鸭、哈密瓜鲜肉、银鱼蛋黄、蛏子鲜肉、平菇虾仁、松仁粟米鲜肉、牛肉、螺肉、鸡肉、各色鱼肉、蔬菜、水果、豆制品、开洋、干貝、香菇、香肠、咸鱼、咸肉、梅菜、榨菜、大头菜和萝卜干等。
江南地区，鸡汤、肉骨头汤是汤底的上选。一般在滚水中加入调味料和紫菜等。常见的汤料另有蛋皮丝、榨菜丝、干丝、虾皮、鹌鹑蛋、葱花。
香港及廣東地區常有淨雲吞（清湯配雲吞），也有把餛飩加入竹昇麵和湯成為餛飩麵，餛飩湯以豬肉；骨、大地魚、蝦皮熬成。或以乾面拌醬油進食的撈面。也有部份餐館及酒樓把餛飩放在熱油內炸至香脆，是為「炸餛飩」，香港小食及點心，此做法亦在外國流行。
福建闽北地区的扁食一般只使用猪大骨熬出的清汤为汤底，食用前用酒调味并撒入葱花。扁食常作為乾拌麵的配菜食用，但把二者混在一起的吃法比较不常见。
因餛飩皮較薄，不適合包裹大顆粒的食材，因此食材多需剁碎；惟為美觀考量，蝦通常僅經剝壳处理，並未剁碎。除剁碎外，另一手工作法為「砸」常為扁食所用。但最常見的方式，是使用機械絞碎。
在廣東的內陸城市，少有海河鮮，通常将猪肉剁碎成肉饼，然后用雲吞皮包好即可煮食。豬肉價格較平，一般顧客容易接受，亦是廣東麵店常見的雲吞式樣，家庭自製也很常見。另外，也出現了其他肉類作餡料，如雞肉、牛肉、鴨肉等。
香港原是漁港，從海中捕獲的新鮮海蝦很常見，故此香港餛飩以蝦肉為主，蝦肉餛飩的餡料主要由鮮蝦仁和切碎的豬肉組成，將兩者打至起膠，並加入大地魚及蛋黃等配料調味，蝦肉雲吞是香港最常見的雲吞之一，亦流行於澳門。因為香港的消費者注重蝦肉在雲吞中所佔的份量，於是便有不加入豬肉，只使用蝦肉打成蝦膠的「全蝦雲吞」，甚至有店家只用原隻鮮蝦作為招徠。雲吞常配以用豬骨、大地魚乾、蝦皮及蝦子熬成的海鮮湯底一起上桌。在熟食店售賣的雲吞一般會預先包好，等到顧客點菜後，雲吞會先放入熱水燙熟，然後放入熬製好的海鮮湯供客人享用。
鮮蝦餛飩常配以麵條一起食用，這種麵食稱為雲吞麵。麵條以麵粉加上鴨蛋、鹼水製成。無論是餛飩的大小、色澤、口感，麵的嚼勁（俗稱「咬口」）與生熟的程度，湯底的濃淡均要配合得宜。特別是如何把麵煮得剛熟，彈牙而爽，需要不少技巧，很多老店都有自己的獨門秘方。傳統的餛飩麵做法會先把四、五顆餛飩放在開水中灼熟，再放到碗中；之後把麵條放到熱開水中煮數十秒，然後放進冷水中「過冷河」，再放入碗中的雲吞之上；最後把煮滾的湯底注入碗內，再加入少許已切短的韭黃及蔥段，便可上桌供客人食用。所以正宗港式雲吞麵，雲吞會放於碗底。
除了鮮蝦雲吞外，亦使用蟹肉、蟹黃、海參、鮑魚等貴價較高的海鮮作餡料，但只有少部分食肆，例如酒樓有供應。
普遍於上海、蘇州、浙江等地，多在京滬菜館找到。餡料為菜絲及瘦豬肉，菜多及荠菜、白菜、小棠菜等，亦用於紅油抄手。
國家代表食物

國家代表食物（英語：National Dish），又稱國菜、國民美食。指代表一個國家或地區的特色食物或菜餚。 特定菜餚能被選為國菜的原因很多，包括以下：
以下列表不保證為官方認證的國菜，有些為民眾選舉的結果或舉例。部分中文譯名並非官方。
水盆羊肉

水盆羊肉是中国西北特有的小吃，外观类似普通的羊肉汤。其由古代的羊羹发展而来。
陕西的水盆羊肉做法比较简单，常见的水盆羊肉是汤中放有大块羊肉、粉丝，再配上葱。水盆羊肉的配料也会根据地区的不同而发生些许变化。当地人也会在汤中加入白吉饼等作为主食。
日本的羊羹与中国的水盆羊肉都起源于古中国，但是因为历史的演变，现在日本的羊羹制作材料为红豆、番薯等素食；而中国的水盆羊肉还是以羊肉为主材料。
Hong dou tang

Hong dou tang (紅豆湯), hong dou sha (紅豆沙), or red bean soup is a sweet Chinese dessert soup made from azuki beans. It is served in Mainland China, Taiwan, Hong Kong, Macau, and places with Chinese diaspora. It is categorized as a tong sui, or sweet soup. It is often served cold during the summer, and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
In Cantonese cuisine, a red bean soup made from rock sugar, sun-dried tangerine peels, and lotus seeds is commonly served as a dessert at the end of a restaurant or banquet meal. Common variations include the addition of ingredients such as sago (西米 xīmi), tapioca, coconut milk, ice cream, glutinous rice balls, or purple rice. The two types of sugar used interchangeably are rock sugar and sliced sugar (片糖).
Paomo

Paomo is a popular specialty of Shaanxi cuisine common throughout Xi'an and other cities of Guanzhong. It is a hot stew of minced steamed leavened flatbread, known regionally as mo (饃; 馍; mó), cooked and served with lamb or beef.
Lamb paomo (羊肉泡饃; 羊肉泡馍; yángròu pàomó) is made of lamb soup and a great amount of unleavened flat bread. When making this dish, the cook breaks the bread into small pieces and adds them to the lamb soup. The beef version is beef paomo (牛肉泡饃; 牛肉泡馍; niúròu pàomó). Paomo is often eaten with pickled garlic and chili sauce.
The mo used in paomo is a type of shaobing, baked from unleavened flour. Lamb or beef is boiled with bones, Sichuan pepper, star anise, tsaoko, cinnamon, and other spices until the meat is tender and the broth is done. In traditional restaurants, customers must break up the bread themselves first into thumb-sized chunks before handing it back to the chef. The restaurant then boils the broth, thins it with hot water, and adds in the prepared meat along with cellophane noodles. After the soup is heated up, the broken-up bread is added in before being topped off with spices and a drizzle of lamb oil. Customers may then add chili oil, cilantro, or garlic to their liking. The garlic is sometimes pickled in a sour-sweet vinegar and sugar concoction.
One folktale about its origin is that in the late Five Dynasties and Ten Kingdoms period, Zhao Kuangyin, the Song dynasty's first emperor, returned to his hometown after seeing his betrothed. He had finished up most of his supply on the way back. He had only two pieces of dried plain pancake. He went through a merchant selling lamb soup; Zhao tore the bread into little pieces and mixed it into the soup.
After Zhao Kuangyin became the emperor, he returned to the small merchant place and asked the chief to make the soup again. After eating this old flavor, the freshness and the old memory interwind his heart. He named it "lamb paomo."
Onion cake

Onion cake is a savory or sweet cake prepared using onion as a primary ingredient. Various onion cakes are consumed in Canada, China, Germany, Korea, Switzerland, Wales and other countries. Several types and varieties of onion cakes exist, including laobing, pajeon, the scallion pancake, Edmonton-style green onion cake, teisen nionod and zwiebelkuchen.
Onion cake is prepared using onion as a main ingredient along with other typical cake ingredients. The use of boiled onion can reduce the sharpness of the onion's flavor in onion cake. Potato or bacon may also be used as a main ingredient in onion cake. Additional ingredients can include cottage cheese and sour cream. Various onion cakes are consumed in China, Germany, Switzerland, Wales and in other countries.
In Chinese cuisine, onion cake may be prepared using scallion (also referred to as spring onion). A basic Chinese onion cake can consist of flour, lard, spring onion and salt.
A variant of the Chinese spring onion pancake popularized by chef Siu To has become the local specialty of Edmonton, Canada. Two variations exist: one with a typical round pancake shape, and the other with a hole in the middle. To attributes the early popularity of his green onion cakes with the large number of Taiwanese expatriates in the area.
Laobing is a pancake or unleavened flatbread in Chinese cuisine that is prepared with flour, water and salt. Scallions may be used as an additional primary ingredient, and scallions are sometimes served as a side dish with laobing.
Pajeon is a savory jeon (pancake) dish in Korean cuisine prepared with a batter of flour, eggs and green onions or leeks. Rice flour may also be used, along with additional ingredients, such as seafood, pork and beef. Dongnae pajeon is prepared using green onion and seafood.
A scallion pancake is a Chinese pancake or unleavened flatbread prepared using scallion as a primary ingredient. It is typically prepared using a dough, although some are prepared from a batter. The scallion pancake is a traditional food in Shanghai, China, and is a common dish throughout the country. In China, fresh scallions are typically used in the dish's preparation. The scallion may be fried before it is added to the dough.
Teisen nionod is a Welsh onion cake prepared with onion, potato, butter, beef stock, salt and pepper.
Zwiebelkuchen is a German onion cake or tart prepared with steamed onion, bacon, cream and caraway seeds on leavened or yeast dough.
List of Chinese sauces

This is a list of notable Chinese sauces, encompassing sauces that originated in China or are widely used as cooking ingredients or condiments in Chinese cuisines.
These sauces are commonly used as ingredients for dishes in many Chinese cuisines. There may also be regional variations on the sauces, such as seasoned soy sauce or fermented bean curd.
While Doubanjiang can be considered the "mother sauce" of Sichuan cuisine, there are some prominent flavors in modern Sichuan cooking that are often referenced as sauces but are composed of other ingredients and sauces during cooking. These include:
Egg drop soup

Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.
In Chinese cuisine, egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.
In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called egg flower soup, a literal translation of its Chinese name, on the menus of some restaurants. Cornstarch may be used to thicken it.
Mee ka tee is a Laotian red curry and coconut milk egg drop noodle soup.
In Italy, stracciatella, a version made with egg and parmesan cheese, is popular, as is zuppa pavese, consisting of broth into which slices of stale bread and poached eggs are placed.
In France, tourin, a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made.
In Spain, the similar and traditional sopa de ajo ("garlic soup") uses egg whites to thicken the broth in a similar way.
In Austria, egg drop soup (Eierflockensuppe or Eierflöckchensuppe) is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs are mixed with flour and then poured into boiling soup in order to make small egg dumplings. Spices can be added to the egg-flour mixture according to taste.
There is a similar recipe in Polish cuisine (kluski lane, lit. 'poured noodles'), with the egg-flour mixture either poured directly into soup, or into boiling water, then strained and added to a soup or sauce. For children, often simmering milk (optionally with sugar) is used in place of soup.
In Russia, semolina is usually boiled in the chicken stock before the eggs are whisked in for a more substantial result, and flavored with chopped scallion and black pepper. Simple egg dough dumplings similar to lazy vareniki (варе́ники) or the Ukrainian halušky (галушка) are a frequent addition in the southern regions.
In Cyprus and Greece, the egg is beaten and then slowly stirred in the soup so it does not curdle. Lemon and rice are the additional ingredients besides the chicken stock to make avgolemono (αβγολέμονο).
Egg garnish

Egg garnish, called Dansi (蛋丝) in Chinese, is a common topping in Chinese cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets without browning, then cut into thin strips, diamonds, or rectangles. The white and yellow egg sheets before being cut are called jidan (鸡蛋).
சவகர் நவோதயா வித்தியாலயாக்களின் பட்டியல்

சவகர் நவோதயா வித்தியாலயாக்களின் பட்டியல் (List of Jawahar Navodaya Vidyalayas) என்பது இந்தியாவில் உள்ள 650க்கும் மேற்பட்ட சவகர் நவோதயா வித்யாலயா பள்ளிகளின் பட்டியல் ஆகும். இந்தப் பள்ளிகள் எட்டு வெவ்வேறு பகுதிகளாகப் பிரிக்கப்பட்டு அந்தந்த மண்டல நிர்வாகிகளால் நிர்வகிக்கப்படுகின்றன. இந்த மண்டல அலுவலகங்கள் போபால், சண்டிகர், ஐதராபாத்து, ஜெய்ப்பூர், லக்னோ, பட்னா, புனே மற்றும் சில்லாங் ஆகிய இடங்களில் உள்ளன. இவை இந்தியாவின் பல்வேறு மாநிலங்கள் மற்றும் ஒன்றிய பிரதேசங்களின் அதிகார வரம்பைக் கொண்டுள்ளன. இந்தியாவில் உள்ள பல்வேறு சவகர் நவோதயா வித்யாலயாக்களின் பட்டியல் மாநிலங்கள் உட்பட, மண்டல ரீதியாக பட்டியலிடப்பட்டுள்ளது:
போபால் மண்டலத்தில் மொத்தம் 113 சவகர் நவோதயா வித்யாலயா உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு:
சண்டிகர் பிராந்தியத்தில் மொத்தம் 59 நவோதயா பள்ளிகள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு:
ஐதராபாத்து மண்டலத்தில் மொத்தம் 77 ஜவகர் நவோதயா பள்ளிகள் உள்ளன. மாநில வாரியான இப்பள்ளிகளின் பட்டியல் பின்வருமாறு.
ஜெய்ப்பூர் பிராந்தியத்தில் மொத்தம் 65 ஜவகர் நவோதயா பள்ளிகள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு:
லக்னோ பிராந்தியத்தில் மொத்தம் 89 ஜவகர் வித்யாலயா பள்ளிகள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு:
பாட்னா பிராந்தியத்தில் மொத்தம் 85 சவகர் நவோதயா வித்யாலயாக்கள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு
புனே மண்டலத்தில் மொத்தம் 73 சவகர் நவோதயா வித்யாலயாக்கள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு
சில்லாங் பிராந்தியத்தில் மொத்தம் 100 சவகர் நவோதயா வித்யாலயாக்கள் உள்ளன. மாநில வாரியான பட்டியல் பின்வருமாறு
இந்தப் பட்டியல் முழுமையானது அல்ல.
வட இந்தியா

வட இந்தியா என்பது வரையறையற்ற வார்த்தைகளில் சொன்னால் இந்தியாவின் வடபகுதி. வட இந்தியா என்பதற்குப் பல வரையறைகள் சொல்லப்படுகின்றன.
இந்திய அரசு வட இந்திய கலாச்சாரப் பகுதி என்பது ஜம்மு காஷ்மீர், பஞ்சாப், இமாச்சலப் பிரதேசம், ஹரியானா, இராஜஸ்தான், சண்டிகர் ஆகியவை உள்ளடக்கியது. வடக்கு மத்திய இந்திய கலாச்சாரப் பகுதி என்பது மத்தியப்பிரதேசம், சத்தீஷ்கர், இராஜஸ்தான், ஹரியானா, பீகார், ஜார்க்கண்ட், உத்தரப் பிரதேசம், உத்தராகண்ட், தில்லி ஆகியவற்றை உள்ளடக்கியது.
இந்தோ-ஆரிய மொழிகள் புழங்கும் இடம் வட இந்தியா. இந்தி மற்றும் தொடர்புடைய மொழிகள் இங்கே பேசப்படுகின்றன.
ஒரு காலத்தில், விந்திய மலைக்கு வடக்கே உள்ளது வட இந்தியா தெற்கே உள்ளது தென் இந்தியா என்று சொல்லப்பட்டது. ஆனால் தற்சமயம் இந்த வரையறை கைவிடப்பட்ட ஒன்று. அகத்திய முனிவர் கூற்று மற்றும் மனு ஸ்மிருதியிலும் விந்திய மலை வடக்கு தெற்கைப் பிரிப்பதாய்ச் சொல்லப்பட்டுள்ளது.
இந்தியாவுடன் குடிசார் அணுவாற்றல் ஒப்பந்தம் செய்து கொண்ட நாடுகள்

இந்தியா ஆக்கபூர்வமான வழிகளில் அணு சக்தியைப் பயன்படுத்த பின்வரும் ஒன்பது நாடுகளுடன் ஒப்பந்தம் செய்து கொண்டுள்ளது: அமெரிக்கா, பிரான்சு, உருசியா, கனடா, மங்கோலியா, கசகத்தான், ‎அர்கெந்தீனா, நமீபியா‎ மற்றும் தென் கொரியா.
இந்தியா 2010 ஆண்டு இறுதியில் தென் கொரியா நாட்டுடன் சிவிலியன் அணுசக்தி ஒப்பந்தம் அதாவது குடிமுறை சார்ந்த அணுசக்தி ஒப்பந்தம் செய்து கொள்ள நடவடிக்கைகள் எடுத்து வருகிறது. இந்தியா NSG என வழங்கும் அணுக்கரு வழங்குவோர் குழுமத்திடம் இருந்து உரிமை விடுப்பு 2008 ஆம் ஆண்டில் பெற்றது.
இந்து சமயப் பிரிவுகள்

பொதுவாக இந்து சமயம் எனப்படும் தொன்று தொட்டு வரும் சமயத்தில் உள்ள பற்பல பிரிவுகள் உண்டு. ஆதி சங்கரர் கி.பி 8 ஆம் நூற்றாண்டில் தொகுத்தவையாகக் கொள்ளப்படும் ஆறு உட்பிரிவுகள் சிவன், திருமால், சக்தி, சூரியன், கணபதி, முருகன் ஆகிய ஆறு கடவுளர்களை அவ்வவ் பிரிவிற்குத் தலையாய முழுமுதற் கடவுளாகக் கொண்டவை. ஸ்மார்த்தம் என்பது ஆறு கடவுளரையும் வணங்கும் பிரிவு. இந்த ஆறு பிரிவுகளுக்கும் பல பிரிவுகள், உட்பிரிவுகள் மற்றும் தத்துவங்கள் உள்ளன. தமிழ் மரபிலும், பிற இந்தியப் பழங்குடிகளின் மரபிலும் பற்பல வேறுபாடுகள் உண்டு. 8 ஆம் நூற்றாண்டிற்குப் பிறகு பெரும்பாலான பெரிய பிரிவுகள் சைவம் மற்றும் வைணவத்தில் இணைந்தன. தொல்காப்பியத்தின்படி, 5 நிலங்களில் 5 பெரும் கடவுள்கள் உள்ளன.
ஆசீவகம், சமணம், பௌத்தம் போன்ற சமயங்கள் மற்றும் சீக்கியம், அய்யாவழி, ஆரிய சமாஜ் போன்ற சீர்திருத்த இயக்கங்கள் மற்றும் அனைத்து தெற்காசிய நாட்டுப்புற மரபு மதங்களும் இந்து மதமாக கருதப்படுகின்றன.
சங்கரரது காலத்தில் இம் மதங்களிடையே போட்டி பொறாமைகள் இருந்தன இவற்றை சீர் செய்து ஒவ்வொரு மதத்திற்குமான ஆகமங்கள் பிராமண நூல்கள் என்பவற்றை வகுத்து இம் மதங்களின் முழுமுதற் கடவுள்களிடையே உறவு முறைகளை நிலை நாட்டி சண்மதங்களை மீள் ஸ்தாபனம் செய்தவர் ஆதி சங்கரர் ஆவார். இம் மதங்கள் இன்று வரை செல்வாக்குடனும் , சிறப்புடனும் விளங்குகின்றது.
கௌமாரம் மற்றும் கணாபத்தியம் ஆகியவை சைவ மதத்தின் துணைப்பிரிவாகக் கருதப்படுகின்றன.
இந்த பிரிவுகளில் இருக்கும் ஒற்றுமைகள் அல்லது வேற்றுமைகள் கீழுள்ள கருத்துக்களில் பார்க்கலாம்:
Aakasam Lo Oka Tara

Aakasam Lo Oka Tara (transl. 'A star in the sky') is an upcoming Indian Telugu-language film directed by Pavan Sadineni. The film stars Dulquer Salmaan and Satvika Veeravalli in the lead roles. It is produced by Sandeep Gunnam and Ramya Gunnam, under Lightbox Media, while it is presented by Swapna Cinema and Geetha Arts. The film is set for release in Telugu, Malayalam, Tamil, and Hindi. The title is derived from a song of the same name from the 1986 Telugu film Simhasanam.
The film was officially announced on 28 July 2024, coinciding with Dulquer Salmaan's 41st birthday, by production house Swapna Cinema. Pavan Sadineni, who previously directed films like Prema Ishq Kaadhal (2013), Savitri (2016), and the web series Dayaa, was signed on to direct the film. The film will be produced by Sandeep Gunnam and Ramya Gunnam.
A first-look poster was released, featuring a serene village scene set against cloudy weather. Dulquer Salmaan is depicted wearing a traditional kurta and a red scarf. The film's title was revealed as Aakasam Lo Oka Tara.
On 2 February 2025, a puja ceremony was held in Hyderabad to launch the film's production, with Satvika Veeravalli confirmed to play the female lead.
Aakasam Lo Oka Tara is scheduled to be released in 2025 in multiple languages including Telugu, Malayalam, Tamil, and Hindi.
The Indian Card Clothing Company

The Indian Card Clothing Company Ltd. (abbreviated as ICC) is a Bombay Stock Exchange and National Stock Exchange listed company headquartered in Pune, India. Founded in 1955, ICC is a precision engineering company that manufactures and supplies card clothing products and carding solutions for the textile industry.
It was incorporated on 24 June 1955 as a private company and in 1975 was converted to a public listed company jointly promoted by Carclo Engineering and English Card Clothing. In 1985, English Card Clothing (100% subsidiary of Carclo Engineering) sold its 57% stake in ICC to the new management.
Currently, Mauritius based Multi-Act Industrial Enterprises Limited is the holding company with 57.35% equity in the organization.
ICC also holds a 100% equity in UK-based Garnett Wires that manufactures card clothing for the non-woven segment.
ICC manufactures and supplies carding solutions for the textile industry.
The Indian Card Clothing manufacturing facilities are in Pune, Maharashtra and Nalagarh, Himachal Pradesh.
The company has offices in India and overseas.