worldcuisines/food-kb-v1.1 huggingface dataset:
Chirashizushi
Category: rice, fish (sushi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Soesji
an - Aragonese: Sushi
ar - Arabic: سوشي
ary - Moroccan Arabic: سوشي
arz - Egyptian Arabic: سوشى
as - Assamese: চুশ্বি
ast - Asturian: Sushi
az - Azerbaijani: Suşi
azb - South Azerbaijani: سوشی
ba - Bashkir: Суши
bar - Bavarian: Suschi
bcl - Central Bikol: Sushi
be - Belarusian: Сушы
be-tarask - Belarusian (Taraškievica orthography): Сусі
bg - Bulgarian: Суши
bn - Bangla: সুশি
bo - Tibetan: ཧྲོའུ་སི།
br - Breton: Sushi
ca - Catalan: Sushi
chr - Cherokee: ᏑᏏ
ckb - Central Kurdish: سوشی
cs - Czech: Suši
cy - Welsh: Swshi
da - Danish: Sushi
de - German: Sushi
el - Greek: Σούσι
en-simple - Simple English: Sushi
eo - Esperanto: Suŝio
es - Spanish: Sushi
et - Estonian: Suši
eu - Basque: Sushi
fa - Persian: سوشی
fi - Finnish: Sushi
fo - Faroese: Sushi
fr - French: Sushi
gan - Gan: 壽司
gl - Galician: Suxi
gn - Guarani: Súchi
hak - Hakka Chinese: Su-sí
he - Hebrew: סושי
hi - Hindi: सूशी
hr - Croatian: Suši
hu - Hungarian: Szusi
hy - Armenian: Սուշի
hyw - Western Armenian: Սուշի
id - Indonesian: Susyi
ik - Inupiaq: Maqpiġaaġmiŋa
io - Ido: Sushio
is - Icelandic: Sushi
it - Italian: Sushi
ja - Japanese: 寿司
jv - Javanese: Sushi
ka - Georgian: სუში
km - Khmer: ស៊ូស៊ី
kn - Kannada: ಸೂಶಿ
ko - Korean: 스시
ky - Kyrgyz: Суши
la - Latin: Sushi
lmo - Lombard: Sushi
lo - Lao: ຊູຊິ
lt - Lithuanian: Sušis
lv - Latvian: Suši
lzh - Literary Chinese: 鮨
mk - Macedonian: Суши
ml - Malayalam: സുഷി
mn - Mongolian: Сүши
mr - Marathi: सुशी
mrj - Western Mari: Суши
ms - Malay: Susyi
my - Burmese: ဆူရှီ
nan - Minnan: Sù-sih
nb - Norwegian Bokmål: Sushi
nds-NL - Low Saxon: Soesie
ne - Nepali: सुसी
nl - Dutch: Sushi
nrf - Norman: Suchîn
oc - Occitan: Soshí
pa - Punjabi: ਸੂਸ਼ੀ
pl - Polish: Sushi
pnb - Western Punjabi: سوشی
pt - Portuguese: Sushi
pwn - Paiwan: susi
ro - Romanian: Sushi
ru - Russian: Суши
scn - Sicilian: Sushi
sh - Serbo-Croatian: Suši
sk - Slovak: Suši
sl - Slovenian: Suši
sq - Albanian: Sushi
sr - Serbian: Суши
su - Sundanese: Sushi
sv - Swedish: Sushi
ta - Tamil: சுசி
th - Thai: ซูชิ
tl - Tagalog: Sushi
tr - Turkish: Suşi
tt - Tatar: Суши
ug - Uyghur: سۇشى
uk - Ukrainian: Суші
ur - Urdu: سوشی
uz - Uzbek: Sushi
vi - Vietnamese: Sushi
war - Waray: Sushi
wuu - Wu: 寿司
yue - Cantonese: 壽司
zgh - Standard Moroccan Tamazight: ⵙⵓⵛⵉ
zh - Chinese: 寿司

The dish serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. The dish"s name has the meaning of "scattered sushi".
Oshizushi
Category: rice, fish (sushi)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Osaka
Countries: Japan
Region: Eastern Asia
Other names: af - Afrikaans: Soesji
an - Aragonese: Sushi
ar - Arabic: سوشي
ary - Moroccan Arabic: سوشي
arz - Egyptian Arabic: سوشى
as - Assamese: চুশ্বি
ast - Asturian: Sushi
az - Azerbaijani: Suşi
azb - South Azerbaijani: سوشی
ba - Bashkir: Суши
bar - Bavarian: Suschi
bcl - Central Bikol: Sushi
be - Belarusian: Сушы
be-tarask - Belarusian (Taraškievica orthography): Сусі
bg - Bulgarian: Суши
bn - Bangla: সুশি
bo - Tibetan: ཧྲོའུ་སི།
br - Breton: Sushi
ca - Catalan: Sushi
chr - Cherokee: ᏑᏏ
ckb - Central Kurdish: سوشی
cs - Czech: Suši
cy - Welsh: Swshi
da - Danish: Sushi
de - German: Sushi
el - Greek: Σούσι
en-simple - Simple English: Sushi
eo - Esperanto: Suŝio
es - Spanish: Sushi
et - Estonian: Suši
eu - Basque: Sushi
fa - Persian: سوشی
fi - Finnish: Sushi
fo - Faroese: Sushi
fr - French: Sushi
gan - Gan: 壽司
gl - Galician: Suxi
gn - Guarani: Súchi
hak - Hakka Chinese: Su-sí
he - Hebrew: סושי
hi - Hindi: सूशी
hr - Croatian: Suši
hu - Hungarian: Szusi
hy - Armenian: Սուշի
hyw - Western Armenian: Սուշի
id - Indonesian: Susyi
ik - Inupiaq: Maqpiġaaġmiŋa
io - Ido: Sushio
is - Icelandic: Sushi
it - Italian: Sushi
ja - Japanese: 寿司
jv - Javanese: Sushi
ka - Georgian: სუში
km - Khmer: ស៊ូស៊ី
kn - Kannada: ಸೂಶಿ
ko - Korean: 스시
ky - Kyrgyz: Суши
la - Latin: Sushi
lmo - Lombard: Sushi
lo - Lao: ຊູຊິ
lt - Lithuanian: Sušis
lv - Latvian: Suši
lzh - Literary Chinese: 鮨
mk - Macedonian: Суши
ml - Malayalam: സുഷി
mn - Mongolian: Сүши
mr - Marathi: सुशी
mrj - Western Mari: Суши
ms - Malay: Susyi
my - Burmese: ဆူရှီ
nan - Minnan: Sù-sih
nb - Norwegian Bokmål: Sushi
nds-NL - Low Saxon: Soesie
ne - Nepali: सुसी
nl - Dutch: Sushi
nrf - Norman: Suchîn
oc - Occitan: Soshí
pa - Punjabi: ਸੂਸ਼ੀ
pl - Polish: Sushi
pnb - Western Punjabi: سوشی
pt - Portuguese: Sushi
pwn - Paiwan: susi
ro - Romanian: Sushi
ru - Russian: Суши
scn - Sicilian: Sushi
sh - Serbo-Croatian: Suši
sk - Slovak: Suši
sl - Slovenian: Suši
sq - Albanian: Sushi
sr - Serbian: Суши
su - Sundanese: Sushi
sv - Swedish: Sushi
ta - Tamil: சுசி
th - Thai: ซูชิ
tl - Tagalog: Sushi
tr - Turkish: Suşi
tt - Tatar: Суши
ug - Uyghur: سۇشى
uk - Ukrainian: Суші
ur - Urdu: سوشی
uz - Uzbek: Sushi
vi - Vietnamese: Sushi
war - Waray: Sushi
wuu - Wu: 寿司
yue - Cantonese: 壽司
zgh - Standard Moroccan Tamazight: ⵙⵓⵛⵉ
zh - Chinese: 寿司

The chef lines the bottom a block-shaped mold with the toppings(cooked fish or cured fish), covers them with sushi rice, and then presses the mold's lid to create a compact block. The block is removed from the mold and then cut into bite-sized pieces
Katsu-sando
Category: sandwich (sandwich)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokyo
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: کاتسوساندو
ja - Japanese: カツサンド
tr - Turkish: Katsu-sando

This dish is a sandwich which made of deep-fried pork cutlet between slices of bread.
Yakisoba-pan
Category: sandwich (sandwich)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: یاکی‌سوبا پان
id - Indonesian: Roti yakisoba
ja - Japanese: 焼きそばパン
ko - Korean: 야키소바빵
th - Thai: ขนมปังยากิโซบะ
zh - Chinese: 炒麵麵包

This dish consists of fried wheat noodles that is sandwiched between a white bread roll bun.
Okazu
Category: side dish (side dish)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Okazu
cs - Czech: Okazu
de - German: Okazu
es - Spanish: Okazu
fa - Persian: اوکازو
fr - French: Okazu
gd - Scottish Gaelic: Okazu
ja - Japanese: おかず
jv - Javanese: Okazu
ko - Korean: 오카즈
th - Thai: โอกาซุ
uk - Ukrainian: Окадзу
vi - Vietnamese: Okazu

side dish to accompany rice, it is cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu
Nanbanzuke
Category: fish (fried fish)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Nanbanzuke
fr - French: Nanbanzuke
ja - Japanese: から揚げ
th - Thai: นัมบันซูเกะ
vi - Vietnamese: Nanbanzuke

This dish is made of diced fish (is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth made of grain vinegar, stock, sweat rice wine, and Japanese soy sauce, with finely-sliced onion, finely julienne carrots, finely-shredded green peppers, and red chilli peppers
Kushikatsu
Category: skewer (fried skewer)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Kushikatsu
de - German: Kushikatsu
es - Spanish: Kushikatsu
fa - Persian: کوشی‌کاتسو
fr - French: Kushikatsu
id - Indonesian: Kushikatsu
ja - Japanese: 串カツ
jv - Javanese: Kushikatsu
ka - Georgian: კუშიკაცუ
ko - Korean: 쿠시카츠
pt - Portuguese: Kushiage
sv - Swedish: Kushikatsu
th - Thai: คูชิกัตสึ
tr - Turkish: Kushikatsu
uk - Ukrainian: Кушікацу
vi - Vietnamese: Kushikatsu
yue - Cantonese: 串揚
zh - Chinese: 串炸

this dish is made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo; dipped in egg, flour, and panko; and deep-fried in vegetable oil
Satsuma-age
Category: fish (fish cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Kagoshima
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Satsuma age
fr - French: Satsumaage
id - Indonesian: Satsuma-age
it - Italian: Satsuma age
ja - Japanese: 薩摩揚げ
jv - Javanese: Satsuma-agé
ko - Korean: 사쓰마아게
pt - Portuguese: Satsuma age
th - Thai: ซัตสึมาอาเงะ
uk - Ukrainian: Сацума-аґе
vi - Vietnamese: Satsuma-age
yue - Cantonese: 日式炸魚餅
zh - Chinese: 薩摩炸魚餅

this dish is made from fish paste and seasoned with salt, sugar, and other spices and mix with flour and molded into several shapes.
Furai
Category: seafood, vegetable (fried food)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: フライ

This is a deep fried and breaded seafood or vegetables. It is usually served with shredded cabbage and/or shredded lettuce, sauce, and lemon.
Ebi furai
Category: seafood (fried food, shrimp)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Gamba frita
fa - Persian: میگوی سرخ‌شده
ja - Japanese: エビフライ
jv - Javanese: Urang gorèng
ko - Korean: 새우튀김
th - Thai: เอบิฟราย
tl - Tagalog: Kamaron rebosado
wuu - Wu: 炸虾
yue - Cantonese: 炸蝦
zh - Chinese: 炸大蝦

The dish is a breaded shrimp and then deep fry.  It is usually served with shredded cabbage and/or shredded lettuce, tonkatsu sauce, and lemon.
Kaki furai
Category: seafood (fried food, oyster)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ja - Japanese: カキフライ
ko - Korean: 가키후라이

The dish consisting of panko-breaded deep-fried oysters
Kakiage
Category: seafood, vegetable (fried food, shrimp, vegetable)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Kakiage
fr - French: Kakiage
ja - Japanese: かき揚げ
jv - Javanese: Kakiage
ko - Korean: 카키아게
nb - Norwegian Bokmål: Kakiage
th - Thai: คากิอาเงะ
vi - Vietnamese: Kakiage

The dish is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits  It may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Bento
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese, Chinese, Korean, Singaporean, Taiwanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: بنتو
az - Azerbaijani: Bento
br - Breton: Bentō
ca - Catalan: Bento
ckb - Central Kurdish: بێنتۆ
cs - Czech: Bentó
da - Danish: Bento
de - German: Bentō
en-simple - Simple English: Bento
eo - Esperanto: Portlunĉo
es - Spanish: Bentō
eu - Basque: Bento
fa - Persian: بنتو
fi - Finnish: Bentō
fr - French: Bento
hak - Hakka Chinese: Phien-tông
he - Hebrew: בנטו
hu - Hungarian: Bentó
ia - Interlingua: Bento
id - Indonesian: Bentō
it - Italian: Bentō
ja - Japanese: 弁当
jv - Javanese: Bénto
ko - Korean: 벤또
ky - Kyrgyz: Бэнто
lt - Lithuanian: Bentas
mk - Macedonian: Бенто
mr - Marathi: बेन्तो
ms - Malay: Bentō
nan - Minnan: Piān-tong
nb - Norwegian Bokmål: Bento
nl - Dutch: Bento
nn - Norwegian Nynorsk: Bento
pl - Polish: Bentō
pt - Portuguese: Bentō
ro - Romanian: Bentō
ru - Russian: Бэнто
sk - Slovak: Bentó
sv - Swedish: Bento
th - Thai: เบ็นโต
tl - Tagalog: Bentō
tr - Turkish: Bentō
uk - Ukrainian: Бенто
vi - Vietnamese: Bentō
yue - Cantonese: 日式便當
zh - Chinese: 便當

single-portion take-out or home-packed meal, often for lunch, typically includes rice or noodles with fish or some other meat, often with pickled and cooked vegetables in a box
Red caviar
Category: seafood (salmon roe)
Cuisine: Russian, Japanese
Associated cuisines: Russian, Japanese
Area: Russia, Japan
Countries: Russia, Japan
Region: Eastern Asia
Other names: ar - Arabic: كافيار أحمر
ce - Chechen: ЦӀен Ӏов
cv - Chuvash: Хĕрлĕ вăлча
fa - Persian: ایکورا
fr - French: Œufs de saumon
hy - Armenian: Կարմիր ձկնկիթ
ja - Japanese: イクラ
pl - Polish: Kawior czerwony
ru - Russian: Красная икра
uk - Ukrainian: Червона ікра

It is made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue
Dovga
Category: soup (dairy soup)
Cuisine: Azerbaijani
Associated cuisines: Azerbaijani
Area: Azerbaijan
Countries: Azerbaijan
Region: Western Asia
Other names: az - Azerbaijani: Dovğa
azb - South Azerbaijani: دووغا
ckb - Central Kurdish: دۆخەوا
el - Greek: Ντόβγκα
he - Hebrew: דובגה
hy - Armenian: Դովգա
id - Indonesian: Dovga
jv - Javanese: Dovga
ka - Georgian: დოვღა
kk - Kazakh: Довга
pt - Portuguese: Dovga
ru - Russian: Довга
sq - Albanian: Dovga
tr - Turkish: Dovga
uz - Uzbek: Dovgʻa

soup made from plain yoghurt and herbs. The soup ingredients can vary seasonally and regionally, the soup usually includes coriander, dill, mint, and spinach.
Joshpara
Category: dumpling (dumpling)
Cuisine: Azerbaijani, Iranian, Tajik, Uzbek
Associated cuisines: Azerbaijani, Iranian, Tajik, Uzbek
Area: Azerbaijan, Iran, Tajikistan, Uzbekistan
Countries: Azerbaijan, Iran, Tajikistan, Uzbekistan
Region: Western Asia
Other names: ar - Arabic: شيشبرك
arz - Egyptian Arabic: شيشبرك
az - Azerbaijani: Düşbərə
ba - Bashkir: Сөсбәрә
fr - French: Joshpara
it - Italian: Joshpara
jv - Javanese: Joshpara
kk - Kazakh: Тұшпара
ko - Korean: 조슈파라
ml - Malayalam: ജോഷ്പാര
ru - Russian: Чучвара
tg - Tajik: Барак
tr - Turkish: Düşbere
ug - Uyghur: چۆچۈرە
uk - Ukrainian: Чучвара
uz - Uzbek: Chuchvara
zh - Chinese: 曲曲儿

made of unleavened wheat dough squares filled with ground meat and condiments.
Piti
Category: meat (soup, mutton)
Cuisine: Armenian, Azerbaijani, Georgian, Central Asian
Associated cuisines: Armenian, Azerbaijani, Georgian, Central Asian
Area: Armenia, Azerbaijan, Georgia, South Caucasus
Countries: Armenia, Azerbaijan, Georgia
Region: Western Asia
Other names: ar - Arabic: بيتي
az - Azerbaijani: Piti
azb - South Azerbaijani: پیتی
ca - Catalan: Piti
en-simple - Simple English: Piti
es - Spanish: Piti
fa - Persian: پیتی
he - Hebrew: פיטי
id - Indonesian: Piti
ja - Japanese: ピティ
jv - Javanese: Piti
ka - Georgian: ფითი
kk - Kazakh: Пити
ko - Korean: 피티
ku - Kurdish: Pitî
nl - Dutch: Piti
pt - Portuguese: Piti
ru - Russian: Пити
sv - Swedish: Piti
tr - Turkish: Piti
uk - Ukrainian: Піті
uz - Uzbek: Piti
zh - Chinese: 皮蒂湯

It is made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock
Khash
Category: soup (meat soup)
Cuisine: Armenian
Associated cuisines: Afghan, Albanian, Armenian, Azerbaijani, Bosnian and Herzegovinian, Bulgarian, Georgian, Greek, Iranian, Iraqi, Turkish, North Macedonian, Mongolian
Area: Afghanistan, Albania, Armenia, Azerbaijani, Bosnia and Herzegovina, Bulgarian, Georgia, Greek, Iran, Iraq, Turkey, North Macedonia, Mongolia
Countries: Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia
Region: Eastern Europe
Other names: ar - Arabic: باجة
az - Azerbaijani: Xaş
azb - South Azerbaijani: خاش
bg - Bulgarian: Пача
bs - Bosnian: Pače
ca - Catalan: Khaix
cs - Czech: Chaš
cv - Chuvash: Хаш
de - German: Chasch
diq - Zazaki: Xaşi
eo - Esperanto: Ĥaŝo
es - Spanish: Jash
fa - Persian: کله‌پاچه
fr - French: Khach
he - Hebrew: חאשי
hy - Armenian: Խաշ
hyw - Western Armenian: Խաշ
id - Indonesian: Khash
it - Italian: Khash
jv - Javanese: Khash
ka - Georgian: ხაში
ko - Korean: 하시
ku - Kurdish: Serûpê
pt - Portuguese: Khash
ru - Russian: Хаш
rue - Rusyn: Хаш
sq - Albanian: Paçe këmbësh
te - Telugu: ఖాష్
tr - Turkish: Kelle paça
uk - Ukrainian: Хаш

This dish consists of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe).
Fun guo
Category: dumpling (dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Chaoshan
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Fun guo
cs - Czech: Fun guo
es - Spanish: Fun guo
fr - French: Fun guo
id - Indonesian: Fun guo
ko - Korean: 판궈
th - Thai: ฝั่นโก๋
yue - Cantonese: 潮州粉粿
zh - Chinese: 潮州粉粿

This dish is a variety of steamed dumpling, which has chopped peanuts, garlic chives, ground pork, dried shrimp, dried radish and shiitake mushrooms as its fillings.
Wonton
Category: dumpling (dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Canton), Fujian
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: وونتون
ca - Catalan: Wantan
cdo - Mindong: Biēng-nṳ̆k
de - German: Wan Tan
el - Greek: Γουάν ταν
eo - Esperanto: Huntuno
es - Spanish: Wantán
fr - French: Wonton
gan - Gan: 清湯
hak - Hakka Chinese: Pién-sṳ̍t
he - Hebrew: וונטון
id - Indonesian: Pangsit
it - Italian: Wonton
ja - Japanese: ワンタン
jv - Javanese: Wonton
ko - Korean: 훈툰
la - Latin: Wonton
lzh - Literary Chinese: 餛飩
ms - Malay: Wantan
nan - Minnan: Pián-si̍t
nb - Norwegian Bokmål: Wonton
nl - Dutch: Wantan
pl - Polish: Wonton
pt - Portuguese: Wonton
ru - Russian: Вонтоны
sv - Swedish: Wonton
th - Thai: เกี๊ยว
tr - Turkish: Wonton
uk - Ukrainian: Вонтони
vi - Vietnamese: Hoành thánh
wuu - Wu: 馄饨
yue - Cantonese: 雲吞
zh - Chinese: 馄饨

This dish is a type of dumpling. The are several common regional variations of shape, but the most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder.
Zhaliang
Category: dim sum (dim sum, rice noodle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: bn - Bangla: চালিয়াং
es - Spanish: Zhaliang
fr - French: Zhaliang
ko - Korean: 자렁
nb - Norwegian Bokmål: Zhaliang
yue - Cantonese: 炸兩
zh - Chinese: 炸兩

This dish is a dim sum made by tightly wrapping rice noodle roll around youtiao fried dough.
Water chestnut cake
Category: dim sum (dim sum)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: el - Greek: Ζελέ από νεροκάστανο
es - Spanish: Pastel de castaña de agua
ko - Korean: 마타이고우
yue - Cantonese: 馬蹄糕
zh - Chinese: 馬蹄糕

This dish is a sweet dim sum made of water chestnut.
Malay sponge cake
Category: dim sum, dessert, cake (sponge cake)
Cuisine: Chinese, Malaysian, Hong Kong
Associated cuisines: Chinese, Malaysian, Hong Kong
Area: Guangdong, Hong Kong, Malaysia, Singapore, Cambodia, Laos, Thailand
Countries: China, Hong Kong, Malaysia, Singapore, Cambodia, Laos, Thailand
Region: South Eastern Asia
Other names: fr - French: Gâteau malais
ja - Japanese: マーラーカオ
jv - Javanese: Kuwé spon Malay
yue - Cantonese: 馬拉糕
zh - Chinese: 馬拉糕

This dish is made of lard or butter, flour, and eggs, using a bamboo steamer to develop puffiness.
Chicken feet
Category: meat (chicken)
Cuisine: Chinese, Indonesian, Jamaican, Korean, Malaysian, Mexican, Filipino, Portuguese, South African, Thai, Trinidadian
Associated cuisines: Chinese, Indonesian, Jamaican, Korean, Malaysian, Mexican, Filipino, Portuguese, South African, Thai, Trinidadian
Area: China, Indonesia, Jamaica, Korea, Malaysia, Mexico, Philippines, Portugal, South Africa, Thailand, Trinidad
Countries: China, Indonesia, Jamaica, Korea, Malaysia, Mexico, Philippines, Portugal, South Africa, Thailand, Trinidad and Tobago
Region: Global
Other names: af - Afrikaans: Hoenderpote
ar - Arabic: أقدام الدجاج
es - Spanish: Patas de pollo
fa - Persian: پای مرغ
fr - French: Pattes de poulet
id - Indonesian: Ceker ayam
it - Italian: Zampe di gallina
jv - Javanese: Cèkèr pitik
ko - Korean: 닭발
ru - Russian: Куриные лапки
st - Southern Sotho: Laeborari ya Parkview
uk - Ukrainian: Курячі лапки
vi - Vietnamese: Chân gà
xh - Xhosa: Amanqina enkukhu
yue - Cantonese: 鳳爪
zh - Chinese: 凤爪

This dish is a part of chicken which cooked and eaten in many countries. This dish has a distinct gelatinous texture different from the rest of the chicken meat.
Spare ribs
Category: meat (meat)
Cuisine: Chinese, American
Associated cuisines: Chinese, American
Area: Southern United States
Countries: China, United States
Region: Eastern Asia
Other names: cs - Czech: Spareribs
de - German: Spareribs
es - Spanish: Spareribs
fr - French: Carré
he - Hebrew: ספייר ריבס
id - Indonesian: Baikut
it - Italian: Carré
ja - Japanese: スペアリブ
jv - Javanese: Iga suwir
nl - Dutch: Spareribs
yue - Cantonese: 排骨

This dish is a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. It is typically cooked low and slow, either smoked, grilled, or braised.
Shrimp toast
Category: dim sum (prawn toast)
Cuisine: Hong Kong
Associated cuisines: Hong Kong
Area: Hong Kong
Countries: China
Region: Eastern Asia
Other names: en-simple - Simple English: Shrimp toast
es - Spanish: Tostada de gamba
fr - French: Toast aux crevettes
it - Italian: Toast di gamberi
ja - Japanese: ハトシ
ko - Korean: 멘보샤
yue - Cantonese: 蝦多士
zh - Chinese: 蝦多士

The dish is a dim sum dish. It is made from small triangles of bread, coated with a paste made from minced shrimp and cooked by baking or deep frying.
Coconut bar
Category: dessert (pudding)
Cuisine: Chinese
Associated cuisines: Chinese, Hong Kong, Taiwanese
Area: Hong Kong, Taiwan, Southern China, Chinatowns
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Barra de coco
es - Spanish: Barra de coco
fr - French: Barre à la noix de coco
id - Indonesian: Puding kelapa
ko - Korean: 예잡고우
ms - Malay: Puding kelapa
ru - Russian: Кокосовый батончик
uk - Ukrainian: Кокосовий батончик
yue - Cantonese: 椰汁糕
zh - Chinese: 椰汁糕

The dish is a refrigerated dim sum dessert. It is sweet and has a soft, gelatin-like texture but is white in color rather than translucent like gelatin. The dessert is made of coconut milk (preferably freshly made) and set with a mixture of wheat starch and corn starch, or a mixture of agar agar and gelatin. It is sweetened, and sometimes sprinkled with desiccated coconuts.
Mango pudding
Category: dessert (pudding)
Cuisine: Hong Kong
Associated cuisines: Singaporean, Malaysian, Thai, Chinese, Hong Kong
Area: Singapore, Malaysia, Thailand, Southern China
Countries: Singapore, Malaysia, Thailand, China
Region: Eastern Asia
Other names: es - Spanish: Pudin de mango
id - Indonesian: Puding mangga
ja - Japanese: マンゴープリン
jv - Javanese: Pudhing pelem
ko - Korean: 망고 푸딩
nb - Norwegian Bokmål: Mangopudding
pa - Punjabi: ਅੰਬ ਪੁਡਿੰਗ
sq - Albanian: Pudingu me mango
yue - Cantonese: 芒果布甸
zh - Chinese: 芒果布甸

The dish is a very popular dessert. The fresh variant is prepared by the restaurant or eatery and consists of agar or gelatin, mangoes, evaporated milk, and sugar. In addition, fresh fruit such as mango, strawberries, berries and kiwifruit, are occasionally added as garnish. Served and eaten refrigerator cold, it has a rich and creamy texture.
Tong sui
Category: soup (sweet soup)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: cdo - Mindong: Tòng-cūi
es - Spanish: Tong sui
fr - French: Tong sui
id - Indonesian: Tong sui
it - Italian: Tong sui
ja - Japanese: 糖水
jv - Javanese: Tong sui
ko - Korean: 탕수이
nl - Dutch: Suikersoep
yue - Cantonese: 糖水
za - Zhuang: Raemxdangz
zh - Chinese: 糖水

The dish is a collective term for any sweet soup served as a dessert typically at the end of a meal.
Apple dumpling
Category: pastry (dumpling)
Cuisine: Austrian, Czech, German, British, American
Associated cuisines: Austrian, Czech, German, British, American
Area: Austria, Czech, Germany, United Kingdom, United States
Countries: Austria, Czech Republic, Germany, United Kingdom, United States
Region: Northern Europe
Other names: es - Spanish: Dumpling de manzana
fr - French: Douillon
jv - Javanese: Pangsit apel

The dish is a baked or boiled pastry-wrapped apple. To prepare it, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. It can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.