worldcuisines/food-kb-v1.1 huggingface dataset:
Mun tahu
Category: tofu (soft tofu)
Cuisine: Indonesian
Associated cuisines: Chinese, Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Mun tahu
jv - Javanese: Mun tahu

This dish is a soft tofu braised in savoury thick white sauce, mixed with minced chicken and shrimp. It is mildly flavoured with garlic, ginger and onion, seasoned with small amount of soy sauce, salt and pepper. The colour of the sauce is whitish due to minimal addition of soy sauce. This white sauce is thickened using batter of tapioca powder or maize powder; resulting in a thick, slightly runny, gelatinized white sauce.
Sapo tahu
Category: tofu (stir fried tofu)
Cuisine: Indonesian
Associated cuisines: Chinese, Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Sapo tahu
jv - Javanese: Sapo tahu
ms - Malay: Sapo tahu
th - Thai: ซาโปตาฮู

This dish is traditionally cooked and served in claypot. It may be served as a vegetarian dish, or with chicken, seafood (especially shrimp), minced beef or pork.
Stinky tofu
Category: tofu (fermented tofu)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: bn - Bangla: চৌ তৌফু
ca - Catalan: Tofu pudent
de - German: Stinkender Tofu
el - Greek: Βρομερό τόφου
es - Spanish: Tofu maloliente
fr - French: Tofu puant
hak - Hakka Chinese: Tshu-theu-fú
id - Indonesian: Tahu busuk
it - Italian: Tofu puzzolente
ja - Japanese: 臭豆腐
jv - Javanese: Tahu kecing
ko - Korean: 취두부
lzh - Literary Chinese: 臭豆腐
ms - Malay: Tauhu busuk
pt - Portuguese: Tofu fedido
ru - Russian: Вонючий тофу
th - Thai: เต้าหู้เหม็น
tr - Turkish: Kokmuş tofu
uk - Ukrainian: Смердючий тофу
vi - Vietnamese: Đậu phụ thối
yue - Cantonese: 臭豆腐
za - Zhuang: Daeuhfouhhaeu
zh - Chinese: 臭豆腐

This dish is a form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with Vegetable and meat, sometimes for months.
Sundubu-jjigae
Category: tofu (soft tofu)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ban - Balinese: Sudubujiggae
es - Spanish: Sundubu jjigae
fr - French: Sundubu jjigae
id - Indonesian: Sundubujjigae
jv - Javanese: Sundubu-jjigae
ko - Korean: 순두부찌개
ms - Malay: Sundubu jjigae
zh - Chinese: 純豆腐鍋

The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, Vegetable, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.
Taho
Category: dessert (soft tofu)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: تاهو
bcl - Central Bikol: Taho
ceb - Cebuano: Taho
es - Spanish: Tajú
id - Indonesian: Tahok
ja - Japanese: タホ
jv - Javanese: Tahok
ko - Korean: 타호
tl - Tagalog: Taho

The dish is made from soft tofu with sweet brown-colored sugar syrup and sago pearls.
Tahu campur
Category: tofu (mixed tofu)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Surabaya, East Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Tahu campur
jv - Javanese: Tahu campur
ms - Malay: Tauhu campur
my - Burmese: တာဟူး ဂျန်ပေါ

The dish is made from fried tofu with potato or cassava cakes, dressed with lettuce, noodles, and beef stew.
Tahu gejrot
Category: tofu, snack (fried tofu)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: el - Greek: Τάχου γκετζρότ
id - Indonesian: Tahu gejrot
jv - Javanese: Tahu gejrot
jv-x-bms - Basa Banyumasan: Tahu Gejrot
ms - Malay: Tauhu gejrot
my - Burmese: တာဟူး ဂီဂျဲရော့
su - Sundanese: Tahu gejrot
th - Thai: ตาฮูเก็จรต

The dish is made of fried tofu served with a thin and watery dressing made by blending palm sugar, vinegar, soy sauce, and chili.
Tahu sumedang
Category: tofu, snack (fried tofu, deep-fried tofu)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Sumedang, West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Tahu sumedang
jv - Javanese: Tahu Sumedang
ms - Malay: Tauhu Sumedang
my - Burmese: တာဟူး ဆူမဲ့ဒန်း
su - Sundanese: Tahu Sumedang
th - Thai: ตาฮูซูเมอดัง

The dish is made of deep-fried tofu, usually served with separate green chili.
Tofu skin roll
Category: tofu, dim sum (tofu roll)
Cuisine: Chinese
Associated cuisines: Hong Kong, Cantonese
Area: China, Hong Kong
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Rotlle de tofu
es - Spanish: Rollo de tofu
fr - French: Rouleau de tofu
jv - Javanese: Kulit tahu gulung
ko - Korean: 푸페이귄
yue - Cantonese: 腐皮卷
zh - Chinese: 腐皮卷

The dish's outer layer is made of tofu skin, and it is usually served in a small plate in twos or threes. It has a number of cooking styles, and is normall fried or steamed. The fillings include pork, Vegetable, fish, and beef.
Tokwa't baboy
Category: tofu, meat (fried tofu)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Cavite
Countries: Philippines
Region: South Eastern Asia
Other names: es - Spanish: Tokwa’t baboy
th - Thai: โตกวัตบาบอย
tl - Tagalog: Tokwa't baboy

The dish consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers.
Yong tau foo
Category: tofu, soup, seafood (tofu soup, fish ball)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Yong tau fu
fr - French: Yong tau foo
hak - Hakka Chinese: Ngiòng-theu-fú
id - Indonesian: Yong tau fu
ja - Japanese: イェン・ター・フォー
jv - Javanese: Yong tau foo
ko - Korean: 뇽테우푸
ms - Malay: Yong tau fu
ta - Tamil: அனைத்துலக முறை முன்னொட்டுச் சொற்கள்
th - Thai: เย็นตาโฟ
uk - Ukrainian: Єнтафу
yue - Cantonese: 釀豆腐
zh - Chinese: 客家酿豆腐

The dish is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste, and is eaten either dry with a sauce or served as a soup dish.
Akara
Category: fritter (bean fritter)
Cuisine: Nigerian
Associated cuisines: Nigerian, Benin, Togolese, Brazilian
Area: Ekiti, Lagos, Ogun, Ondo, Osun, Oyo
Countries: Nigeria, Benin, Togo, Brazil
Region: Western Africa
Other names: ar - Arabic: أكاراجي
az - Azerbaijani: Akarej
bg - Bulgarian: Акараже
cs - Czech: Acarajé
de - German: Acarajé
en-simple - Simple English: Akara
eo - Esperanto: Akaraĵeo
es - Spanish: Akara
fa - Persian: آکارا
fr - French: Acarajé
ha - Hausa: Ƙosai
hy - Armenian: Ակարաժե
ig - Igbo: Akara
it - Italian: Acarajé
jv - Javanese: Akara
ko - Korean: 아카라
ms - Malay: Akara
nl - Dutch: Acarajé
pl - Polish: Acarajé
pt - Portuguese: Acarajé
ru - Russian: Акараже
sv - Swedish: Acarajé
tw - Twi: Akara
uk - Ukrainian: Акараже
uz - Uzbek: Akaraje
vi - Vietnamese: Acarajé
yo - Yoruba: Àkàrà

The dish is a fritter made from cowpeas or beans, sometimes seasoned with salt, pepper, and chopped onions molded into the shape of large scone.
Ada
Category: snack (rice cake)
Cuisine: Indian
Associated cuisines: Indian
Area: Kerala
Countries: India
Region: Southern Asia
Other names: bn - Bangla: এলা অডা
fa - Persian: آدا
fr - French: Ada
ja - Japanese: エラアダ
jv - Javanese: Ada
mai - Maithili: एला अडा
ml - Malayalam: അട
ta - Tamil: அடா
uk - Ukrainian: Ада

The dish consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. Grated coconut and rice flour are the two main ingredients.
Bánh bột lọc
Category: dumpling (chewy dumpling)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Bánh bột lọc
jv - Javanese: Bánh bột lọc
vi - Vietnamese: Bánh bột lọc

The dish is a small, clear-looking, chewy tapioca dumplings that can be eaten as appetizers or small snacks.They are usually filled with shrimp and pork belly, often being topped with fried shallots and served with sweet chili fish sauce.
Bánh chuối
Category: dessert (rice cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Bánh chuối
id - Indonesian: Bánh chuối
jv - Javanese: Bánh chuối
ru - Russian: Банановый пудинг
zh - Chinese: 越南香蕉饼

The dish is a sweet banana cake or bread pudding. Although its exact ingredients may vary, it is usually made with ripe bananas or starchy banana, rice flour, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, and vanilla extract. In the finished dish, the cooked banana often appears purplish-red in color.
Bánh cuốn
Category: rice (rice noodle)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Northern Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: el - Greek: Μπαν Κουόν
fr - French: Bánh cuốn
ja - Japanese: バインクオン
jv - Javanese: Bánh cuốn
ko - Korean: 바인 꾸온
pt - Portuguese: Bánh cuốn
th - Thai: บั๊ญก๊วน
tr - Turkish: Banh cuon
vi - Vietnamese: Bánh cuốn
yue - Cantonese: 越南粉卷
zh - Chinese: 越南粉卷

The dish is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called nước chấm (fish sauce).
Bánh da lợn
Category: snack, snack (layer cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: South Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh da lợn
ja - Japanese: バインザーロン
jv - Javanese: Bánh da lợn
vi - Vietnamese: Bánh da lợn
zh - Chinese: 九層糕

The dish is a steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.
Bánh khoai mì
Category: dessert (cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: jv - Javanese: Bánh khoai mì

The dish is a cake made from grated cassava, sugar, coconut milk, and a small amount of salt.
Bánh tẻ
Category: rice (rice cake)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Northern Vietnam, Red River Delta
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh tẻ
it - Italian: Bánh tẻ
jv - Javanese: Bánh tẻ
pa - Punjabi: ਬੇਂਹ ਤੇ
vi - Vietnamese: Bánh tẻ

The dish is a variety of small steamed rice cake. It is made of rice flour, wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly.
Corunda
Category: corn, dough (corn dough)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Michoacán
Countries: Mexico
Region: Central America
Other names: es - Spanish: Corunda
fr - French: Corunda
it - Italian: Corunda
tr - Turkish: Corunda

The dish is wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream and red salsa.
Couscous
Category: side dish (steamed grain)
Cuisine: Tunisian, Libyan
Associated cuisines: African, Algerian, Tunisian, Mauritanian, Moroccan, Libyan, French
Area: Tunisia, Libya
Countries: Algeria, Tunisia, Mauritania, Morocco, Libya, France
Region: Northern Africa
Other names: af - Afrikaans: Couscous
ar - Arabic: كسكس
ary - Moroccan Arabic: كسكسو
arz - Egyptian Arabic: كسكس
be - Belarusian: Кус-кус
bg - Bulgarian: Кускус
bm - Bambara: Basi
bn - Bangla: কুসকুস
br - Breton: Kouskous
ca - Catalan: Cuscús
ceb - Cebuano: Kuskus
cs - Czech: Kuskus
da - Danish: Couscous
de - German: Couscous
el - Greek: Κουσκούς
en-simple - Simple English: Couscous
eo - Esperanto: Kuskuso
es - Spanish: Cuscús
et - Estonian: Kuskuss
eu - Basque: Kus-kus
fa - Persian: کوسکوس
fi - Finnish: Kuskus
fr - French: Couscous
gl - Galician: Cuscús
he - Hebrew: קוסקוס
hr - Croatian: Kus-kus
hu - Hungarian: Kuszkusz
hy - Armenian: Կուսկուս
ia - Interlingua: Couscous
id - Indonesian: Couscous
io - Ido: Kuskuso
is - Icelandic: Kúskús
it - Italian: Cuscus
ja - Japanese: クスクス
jv - Javanese: Couscous
ka - Georgian: კუსკუსი
kab - Kabyle: Seksu
ko - Korean: 쿠스쿠스
la - Latin: Cuscus
lb - Luxembourgish: Couscous
lt - Lithuanian: Kuskusas
mk - Macedonian: Кускус
ms - Malay: Kuskus
nb - Norwegian Bokmål: Couscous
nl - Dutch: Couscous
nn - Norwegian Nynorsk: Couscous
oc - Occitan: Coscós
pl - Polish: Kuskus
pt - Portuguese: Cuscuz
ro - Romanian: Cuș cuș
ru - Russian: Кускус
scn - Sicilian: Cuscusu
shi - Tachelhit: Sksu
sl - Slovenian: Kuskus
sr - Serbian: Кус-кус
sv - Swedish: Couscous
th - Thai: กุสกุส
tl - Tagalog: Kuskus
tr - Turkish: Kuskus
tt - Tatar: Кускус
uk - Ukrainian: Кускус
ur - Urdu: کسکس
uz - Uzbek: Kuskus
wa - Walloon: Couscousse
war - Waray: Kuskus
wuu - Wu: 古斯米
zgh - Standard Moroccan Tamazight: ⵙⴽⵙⵓ
zh - Chinese: 庫斯庫斯

This dish is small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions.
Dhokla
Category: cake, rice (side dish)
Cuisine: Indian
Associated cuisines: Indian
Area: Gujarat
Countries: India
Region: Southern Asia
Other names: as - Assamese: ধোকলা
es - Spanish: Dhokla
fr - French: Dhokla
gu - Gujarati: ઢોકળાં
he - Hebrew: דוקלה
hi - Hindi: ढोकला
it - Italian: Dhokla
ja - Japanese: ドクラ
jv - Javanese: Dhokla
kn - Kannada: ಢೋಕ್ಳಾ
ko - Korean: 도클랑
mai - Maithili: ढोकला
mr - Marathi: ढोकळा
ne - Nepali: भक्का
pa - Punjabi: ਢੋਕਲਾ
ru - Russian: Дхокла
sv - Swedish: Dhokla
ta - Tamil: தோக்ளா
ur - Urdu: ڈھوکلا

This dish is a savoury sponge dish that is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
Jjim
Category: stir fry (boiled meat)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Jjim
fr - French: Jjim
he - Hebrew: ג'ים
hu - Hungarian: Ccsim
ja - Japanese: チム
jv - Javanese: Jjim
ko - Korean: 찜
ms - Malay: Jjim
uk - Ukrainian: Тджим

This is a cuisine term from a region that refers to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking method for most of this dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid.
Agwi-jjim
Category: stir fry (fish)
Cuisine: Korean
Associated cuisines: Korean
Area: Masan
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Agujjim
jv - Javanese: Agwi-jjim
ko - Korean: 아귀찜
ms - Malay: Agujjim
vi - Vietnamese: Agwi-jjim

This dish is a stew made with a fish called blackmouth angler. The dish is seasoned with hot chili pepper powder, fermented soybean paste, soy sauce, minced garlic, and chopped scallions to make it spicy and hot.
Andong jjimdak
Category: stir fry (chicken)
Cuisine: Korean
Associated cuisines: Korean
Area: Andong
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Andong jjimdak
fr - French: Andong jjimdak
ja - Japanese: アンドンチムタク
jv - Javanese: Andong jjimdak
ko - Korean: 안동찜닭
ms - Malay: Andong jjimdak
vi - Vietnamese: Andong jjimdak
yue - Cantonese: 安東燉雞

This dish is a stew made with chicken, various Vegetable marinated in a soy sauce based sauce.
Galbi-jjim
Category: stew (beef ribs)
Cuisine: Korean
Associated cuisines: Korean
Area: Daegu
Countries: Korea
Region: Eastern Asia
Other names: bcl - Central Bikol: Galbi-jjim
es - Spanish: Galbijjim
fr - French: Galbi-jjim
id - Indonesian: Galbi-jjim
ja - Japanese: カルビチム
jv - Javanese: Galbi-jjim
ko - Korean: 갈비찜
vi - Vietnamese: Galbi-jjim

This dish is a stew made with short rib, generally beef or pork.
Gyeran-jjim
Category: egg (steamed egg)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Gyeran jjim
fr - French: Œufs cuits à la vapeur à la coréenne
ja - Japanese: ケランチム
jv - Javanese: Gyeran-jjim
ko - Korean: 계란찜
th - Thai: ไข่ตุ๋นเกาหลี
vi - Vietnamese: Gyeran-jjim

This dish is a custardy, casserole-like side dish, often seasoned with salted shrimp or salted pollock roe and topped with scallions and toasted sesame seeds. This dish ideally light and fluffy.
Enduri pitha
Category: rice (rice cake)
Cuisine: Indian
Associated cuisines: Indian
Area: Odisha
Countries: India
Region: Southern Asia
Other names: bn - Bangla: এন্দুরি পিঠা
or - Odia: ଏଣ୍ଡୁରି ପିଠା

This dish has rice flour, turmeric leaves, black gram, coconut or chhena, jaggery, and black pepper as its main ingredients. It is a light snack and has laxative effect because of the turmeric leaves that are used to wrap the dish.
Manda pitha
Category: snack, dumpling (steamed dumpling)
Cuisine: Indian
Associated cuisines: Indian
Area: Odisha
Countries: India
Region: Southern Asia
Other names: or - Odia: ମଣ୍ଡା

This dish is a steamed dumpling. The outer covering is made of steamed rice flour and the inner filling consists of coconut, moong, jaggery, black pepper, and chhena.
Seon
Category: vegetable (steamed vegetable)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Seon
he - Hebrew: סון
hu - Hungarian: Szon
jv - Javanese: Séon
ko - Korean: 선
ms - Malay: Seon
tr - Turkish: Seon

The dish is made from steamed Vegetable such as zucchini, cucumber, eggplant or Napa cabbage and stuffed with meat.
Tamale
Category: corn, dough (corn dough)
Cuisine: Mexican, Guatemalan
Associated cuisines: Mexican, Guatemalan
Area: Mexico, Guatemala
Countries: Mexico, Guatemala
Region: Central America
Other names: ar - Arabic: تمال
br - Breton: Tamal
ca - Catalan: Tamal
cs - Czech: Tamales
de - German: Tamale
en-simple - Simple English: Tamale
eo - Esperanto: Tamalo
es - Spanish: Tamal
et - Estonian: Tamale
fa - Persian: تاماله
fr - French: Tamal
gl - Galician: Tamal
he - Hebrew: טמלה
hy - Armenian: Տամալե
id - Indonesian: Tamale
it - Italian: Tamales
ja - Japanese: タマル
jv - Javanese: Tamalé
ko - Korean: 타말
la - Latin: Tamal
lad - Ladino: Tamal
nah - Nāhuatl: Tamalli
nb - Norwegian Bokmål: Tamal
nl - Dutch: Tamale
nv - Navajo: Ałchʼįʼ beʼestłʼóní
pl - Polish: Tamal
pt - Portuguese: Tamal
ru - Russian: Тамале
sv - Swedish: Tamales
th - Thai: ตามัล
tl - Tagalog: Tamales
tr - Turkish: Tamal
uk - Ukrainian: Тамале
ur - Urdu: تامالے
zh - Chinese: 塔馬利

The dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves.
Urap
Category: vegetable, salad (mixed salad)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Central Java, Yogyakarta, Bali
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: أوراب
az - Azerbaijani: Urap
en-simple - Simple English: Urap
eo - Esperanto: Urap
fr - French: Urap
id - Indonesian: Urap
ja - Japanese: ウラプ
jv - Javanese: Urap
ml - Malayalam: ഉറാപ്
th - Thai: อูรัป

The dish is a salad dish of steamed Vegetable mixed with seasoned and spiced grated coconut for dressing.
Mantau
Category: bread, dim sum (steamed bread, steamed bun)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: منتو
be - Belarusian: Маньтоу
bew - Betawi: Roti sepan
cdo - Mindong: Mŏ̤-mŏ̤
de - German: Mantou
es - Spanish: Mantou
fi - Finnish: Mantou
fr - French: Mantou
he - Hebrew: מאנטואו
id - Indonesian: Mantou
it - Italian: Mantou
ja - Japanese: 饅頭
jv - Javanese: Mantou
ko - Korean: 만터우
nan - Minnan: Bán-thô
nb - Norwegian Bokmål: Mantou
nl - Dutch: Mantou
ru - Russian: Маньтоу
sv - Swedish: Mantou
th - Thai: หมั่นโถว
tr - Turkish: Mantou
vi - Vietnamese: Màn thầu
wuu - Wu: 淡馒头
yue - Cantonese: 饅頭
zh - Chinese: 馒头

The dish is a white and soft type of steamed bread or bun. It is made with milled wheat flour, water and leavening agents.
Tingmo
Category: bread (steamed bread, steamed bun)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Tibet
Countries: China
Region: Eastern Asia
Other names: bn - Bangla: টিংমো
de - German: Tingmo
es - Spanish: Tingmo

The dish is a steamed bun with shape similar to flower rolls with soft and fluffy texture.
Wotou
Category: bread (cornbread, steamed bread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Beijing
Countries: China
Region: Eastern Asia
Other names: ja - Japanese: 窩頭
jv - Javanese: Wotou
yue - Cantonese: 窩窩頭
zh - Chinese: 窩頭

The dish is a type of steamed bread made from cornmeal.
Bánh bao
Category: bread (bun)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: ast - Asturian: Bánh bao
de - German: Bánh bao
es - Spanish: Bánh bao
fr - French: Bánh bao
ja - Japanese: バインバオ
jv - Javanese: Bánh bao
ko - Korean: 바인 바오
ru - Russian: Бань бао
uk - Ukrainian: Бань бао
zh - Chinese: 包饼

The dish is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetable.
Baozi
Category: bread (bun)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: باوزي
bg - Bulgarian: Паучи
bjn - Banjar: Bakpao
bn - Bangla: বাও
ca - Catalan: Baozi
de - German: Baozi
es - Spanish: Baozi
et - Estonian: Baozi
fi - Finnish: Baozi
fr - French: Baozi
he - Hebrew: באוזי
id - Indonesian: Bakpao
it - Italian: Baozi
ja - Japanese: 包子
jv - Javanese: Bakpao
ko - Korean: 바오쯔
lzh - Literary Chinese: 包子
ms - Malay: Pau
my - Burmese: ပေါက်စီ
nb - Norwegian Bokmål: Baozi
pl - Polish: Baozi
pt - Portuguese: Baozi
ru - Russian: Баоцзы
sv - Swedish: Baozi
th - Thai: ซาลาเปา
tr - Turkish: Baozi
uk - Ukrainian: Баоцзи
vi - Vietnamese: Bánh bao
wuu - Wu: 有馅馒头
yue - Cantonese: 中式包
zh - Chinese: 包子

This dish is a type of yeast-leavened filled bun. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed.
Bakpau
Category: bread (bun)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: باوزي
bg - Bulgarian: Паучи
bjn - Banjar: Bakpao
bn - Bangla: বাও
ca - Catalan: Baozi
de - German: Baozi
es - Spanish: Baozi
et - Estonian: Baozi
fi - Finnish: Baozi
fr - French: Baozi
he - Hebrew: באוזי
id - Indonesian: Bakpao
it - Italian: Baozi
ja - Japanese: 包子
jv - Javanese: Bakpao
ko - Korean: 바오쯔
lzh - Literary Chinese: 包子
ms - Malay: Pau
my - Burmese: ပေါက်စီ
nb - Norwegian Bokmål: Baozi
pl - Polish: Baozi
pt - Portuguese: Baozi
ru - Russian: Баоцзы
sv - Swedish: Baozi
th - Thai: ซาลาเปา
tr - Turkish: Baozi
uk - Ukrainian: Баоцзи
vi - Vietnamese: Bánh bao
wuu - Wu: 有馅馒头
yue - Cantonese: 中式包
zh - Chinese: 包子

The dish is a bun filled with minced pork, or alternatively chocolate, strawberry, cheese, mung bean, red bean, minced beef, or diced chicken.
Cha siu bao
Category: bread, dim sum (bun, pork bun)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Hong Kong, Macau, Changsha, Kunming, Haikou, Nanchang, Xiamen
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Cha siu baau
es - Spanish: Cha siu baau
fr - French: Cha siu bao
id - Indonesian: Ca sau pau
ja - Japanese: 叉焼包
jv - Javanese: Cha siu bao
ko - Korean: 차시우바우
lzh - Literary Chinese: 叉燒包
nb - Norwegian Bokmål: Cha siu baau
nl - Dutch: Chaa siew paauw
sv - Swedish: Cha siu baau
th - Thai: ซาลาเปาหน้าแตก
vi - Vietnamese: Bánh bao xá xíu
yue - Cantonese: 叉燒包
zh - Chinese: 叉燒包

This dish is a bun filled with barbecue-flavored pork. They are usually served as dim sum.
Gaobuli
Category: bread, dim sum (bun)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Tianjin
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Goubuli
en-simple - Simple English: Gou Bu Li baozi
fr - French: Goubuli
ja - Japanese: 狗不理包子
ko - Korean: 거우부리
nan - Minnan: Káu-put-lí
yue - Cantonese: 狗不理
zh - Chinese: 狗不理包子

This dish is a bun with wrinkles on the outside.