viaggiandomangiando
Ethnic cooking and world travel blog.
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Dongpo rou (China)
Dongpo rou is a typical dish from Hangzhou made with pork belly braised in soy…
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Yóuzhá chòu dòufu (China)
Chòu dòufu, also known as stinky tofu, is a preparation of tofu subjected to long…
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Or Luak (China)
Or Luak is a dish of Min Nan origin known as “oyster omelette”, oa-tsian, o-chien,…
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Gireum-tteokbokki (Korea)
Gireum-tteokbokki are Korean rice cakes from the Gochujang tteokbokki category, seasoned with gochujang-based sauce.
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Guo Kui (China)
The Guo Kui 锅盔, literally “pot helmet”, is a kind of flatbread originating from the…
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Jian dui (China)
Jian dui, or sesame balls, are a type of fried dough made from glutinous rice…
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Douhua (China)
Douhua is a Chinese dish made from soy milk combined with a coagulant, a type…
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Hongshao rou (China)
Hongshao rou is a braised pork belly, with a combination of ginger, sugar, star anise,…
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Kawap (China)
Chuanr, sometimes simply called chuan, and in Uyghur kawap, are skewers made of small pieces…
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San Bei Ji (Taiwan)
San bei ji, also known as “three-cup chicken”: the name refers to the unit of…