Chinese
Food
Food
popular Cantonese Chinese dish where tender pieces of pork are deep-fried and then coated in a sweet and sour sauce.
sweet and sour pork
an Italian frozen dessert similar to ice cream, but with key differences in its composition, churning, and serving temperature
gelato
Greek, brined white cheese known for its tangy, salty flavor and crumbly texture. It's traditionally made from sheep's milk, or a combination of sheep's and goat's milk
feta
a long, narrow loaf of French bread.
baguette
mexican dip or spread made of avocados. it is versatile dish that can be enjoyed as a snack or condiment
guacamole
renowned Chinese roast duck dish where the duck's skin is cooked until crispy and then served with thin pancakes, scallions, and a sweet sauce, like Hoisin sauce. The dish is known for its crispy skin, tender meat, and unique flavor profile.
Peking duck
a creamy Italian rice dish where short-grain rice, like Arborio, is cooked slowly in broth until it becomes soft and creamy.
risotto
popular Greek dish, typically a meat sandwich served in pita bread, filled with roasted meat (often lamb, beef, or chicken), tomatoes, onions, and tzatziki sauce. The meat is cooked on a vertical skewer, much like shawarma, and sliced off in thin, crispy shavings as it cooks.
spanakopita
small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling.
macarons
a versatile and popular dish originating from Mexico, typically consisting of a small corn or wheat tortilla wrapped or folded around a filling of meat, vegetables, and/or cheese
tacos or burritos
Jiaozi is a Chinese type of this typically made of meat or vegetable filling wrapped in thin dough and sealed at the edges
dumplings
sauce of finely crushed basil, pine nuts, parmesan cheese and olive oil typically served with pasta
pesto
popular Greek dish, typically a meat sandwich served in pita bread, filled with roasted meat (often lamb, beef, or chicken), tomatoes, onions, and tzatziki sauce. The meat is cooked on a vertical skewer, much like shawarma, and sliced off in thin, crispy shavings as it cooks.
gyro
French delicacy made from the fatty liver of ducks or geese, specifically raised and force-fed to enlarge their livers. This fattening process, known as gavage, involves feeding the birds large quantities of corn via a tube, leading to significant welfare concerns. The resulting liver is prized for its rich, buttery taste and creamy texture.
foie gras
a popular Mexican street food that translates to "corn cob" in Spanish. It's essentially grilled corn on the cob that's coated with a creamy mixture, usually mayonnaise or Mexican crema, and then topped with things like cotija cheese, chili powder, lime juice, and cilantro.
elote
rice that is first boiled or steamed then lightly fried in a pan, typically with egg, meat, or vegetables, and served as a main or side dish.
fried rice
small, soft Italian dumplings, typically made from potato, flour, and egg. They can also be made with semolina or ricotta cheese.
gnocchi
typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice.
baklava
classic French dish where duck legs are slow-cooked in their own rendered fat until they are tender and the skin is crispy. It's a technique for preserving meat by curing it with salt, herbs, and spices, then cooking it in fat for an extended period, resulting in a rich, flavorful dish. The duck legs are often served with potatoes or used in other dishes like cassoulet.
duck confit
Latin American dish where raw fish or seafood is marinated in citrus juice, typically lime or lemon, and then mixed with onions, cilantro, and other seasonings. The citrus juice "cooks" the fish by denaturing its proteins, resulting in a firm texture and a vibrant, refreshing flavor.
ceviche
a style of Cantonese cuisine characterized by small, bite-sized portions of food, typically served in steamer baskets or on small plates, often enjoyed with tea. Translates to "touch the heart"
dim sum
essentially breaded and fried balls of risotto with a stuffed center; in this case mozzarella cheese. The cooled risotto is rolled into balls, stuffed with the filling, and dredged in flour, egg, and breadcrumbs, before frying until crispy and golden
arranchini
a sauce of Greek origin, made from yogurt, garlic, and cucumbers.
tzaziki
a type of upside-down caramelized apple tart, a French dessert where the apples are cooked in sugar and butter before being topped with pastry and baked. The resulting dessert is then inverted for serving, showcasing the caramelized apples and buttery crust.
tarte tatin
a rich, complex sauce, and a national dish of Mexico, often served over meat, especially chicken. It's made with a wide variety of ingredients, including chiles, chocolate, nuts, seeds, spices, and sometimes even fruit, and varies significantly by region
mole