POPULAR CUISINE

It is known for its thin, crispy skin and tender meat. The duck is traditionally roasted and served with thin pancakes, hoisin sauce, and scallions, allowing diners to create their own wraps. 

It features a variety of bite-sized dishes, typically served in small steamer baskets or plates. Popular items include dumplings, buns, and rolls, often enjoyed with tea as part of a traditional Cantonese brunch. 

A spicy and flavorful Sichuan dish made with soft tofu, ground meat (usually pork or beef), and a rich sauce made from fermented bean paste, chili oil, and Sichuan peppercorns. 

A dish consisting of vinegared rice combined with various ingredients, such as raw fish, vegetables, and seaweed. Common forms include nigiri (slices of fish atop rice), maki (rolls wrapped in seaweed), and sashimi (sliced raw fish without rice). 

A noodle soup made with wheat noodles served in a savory broth, which can be flavored with soy sauce, miso, or pork bone. It’s typically topped with sliced pork, nori (seaweed), menma (bamboo shoots), and a soft-boiled egg. 

A dish consisting of seafood, vegetables, or other ingredients lightly battered and deep-fried to a crispy texture. 

A dish made from fermented vegetables, most commonly napa cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other spices. 

A mixed rice dish that features a bowl of warm rice topped with an assortment of vegetables, meat (usually beef), a fried egg, and gochujang (spicy red chili paste). 

A dish consisting of thinly sliced marinated beef that is grilled or stir-fried. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and pepper, resulting in tender, flavorful meat. 

A hearty dish with slow-cooked beef, soy sauce, and spices, served over noodles. 

A street food favorite combining eggs, oysters, and a starchy sauce. 

Originating in Taiwan, this beverage combines tea with chewy tapioca pearls. 

Steamed meat-filled dumplings, often eaten during the Lunar New Year. 

A traditional Mongolian barbecue where meat is cooked with hot stones inside a sealed container. 

A unique dish where the meat (usually goat or marmot) is cooked inside its own skin using hot stones.