China
832 traditions recorded from China, 500 with a written method or ingredients. The other 332 are waiting for someone who knows them.
- Babá (bizcocho borracho)
- Chinese Chews (Nut and Date Bars)
- Chinese Rice Porridge (Congee)
- Fried Corn
- Hongshao Rou (Red Braised Pork Belly)
- Meat and Shrimp Potstickers
- Pig's Trotters and Ginger Vinegar Stew
- Salted Mustard Greens and Shredded Meat Noodle Soup
- Soy Mustard Lamb Chops
- Steamed Pork With Mustard Greens
- Sweet and Sour Chinese Pork
- Taro Fish
- Wonton Wrappers
- Abacus seeds — Hakka
- Alkaline noodles
- Almond tofu — Guangdong
- Ang ku kueh
- Âng-ku-kóe
- Baba — Yunnan Province
- Babor
- Bai cha
- Baked pork chop rice
- Bakkwa — Fujian
- Balep korkun — Amdo
- Banana roll
- Banmian
- Barley gruel — Danyang
- Beef chow fun — Guangdong
- Beef noodle soup
- Beggar's chicken — Changshu
- Beijing yogurt — Beijing
- Bihun goreng
- Bing
- Black sesame roll
- Black sesame soup
- Blood as food
- Boluo fan — Yunnan
- Buddha Jumps Over the Wall — Fujian
- Buddha's delight
- Cantonese seafood soup — Guangdong
- Century egg
- Cha kway
- Cha siu bao — Guangdong
- Chao hongguo — Beijing
- Chaogan — Beijing
- Chaoqi — Yuanqu
- Chaoshou — Sichuan
- Char siu — Greater China
- Chasan — Jiangsu
- Chatang — Tianjin
- Chháu-á-kóe — Fujian
- Chicken salad
- Chili shrimp — Sichuan
- Chinese almond biscuit — Guangdong
- Chinese flaky pastry
- Chinese fried rice — Greater China
- Chinese sausage
- Chinese steamed eggs
- Chinese walnut cookie
- Ching bo leung
- Chocolate coin
- Chongyang cake
- Chow mein — Guangdong
- Cifantuan — Greater China
- Claypot rice — Guangdong
- Coconut bar — Guangdong
- Cola chicken
- Cong you bing
- Congee — Tamil
- Cooked rice
- Corn crab soup
- Crab in oyster sauce
- Crisp pork — Sichuan
- Crispy fried chicken
- Crossing-the-bridge noodles — Yunnan
- Cumian
- Curry fish ball
- Da jiu-jia — Yunnan
- Dandan noodles — Sichuan
- Dāoxiāo miàn
- Dazhu gansi — Yangzhou
- Deuk Deuk Tong
- Dezhou braised chicken — Shandong
- Dongpo pork — Hangzhou, Zhejiang
- Donkey burger
- Double skin milk — Shunde
- Douchi
- Douhua
- Doujiang
- Dried shredded squid
- Drunken shrimp
- Duck blood and vermicelli soup — Nanjing, Jiangsu
- Ear-hole fried cake — Tianjin
- Egg drop soup
- Egg foo young — Guangdong
- Egg Fu Yong — Guangdong
- Egg garnish — Korea
- Eight treasure duck — Guangdong
- Eight treasure rice
- Erkuai — Southwest China
- Fa gao
- Fish head casserole
- Fish maw — Newfoundland and Labrador
- Fish tofu
- Fried milk — Daliang, Guangdong
- Fried rice
- Fun guo
- Funing big cake — Funing County
- Fuzhu
- Gabacai — Qing dynasty
- Galinha à portuguesa
- Gan Guê To — Chaoshan
- Ginger milk curd — Shunde
- Glass noodles
- Grass jelly
- Gu lou juk — Guangdong
- Guilinggao — Wuzhou, Guangxi
- Guokui — Shaanxi
- Gyabrag — Tibetan
- Gyoza
- Hainanese chicken rice — Hainan
- Har gow
- Haw flakes — Shandong
- Hodge-Podge
- Hokkien fried rice
- Honey walnut shrimp
- Hong dou tang
- Hot dry noodles — Wuhan, Hubei
- Hot pot
- Huajuan
- Huangqiao sesame cake — Jiangsu
- Hujiao bing — Fuzhou
- Hulatang — Henan
- Hunan dumplings — Montreal
- Jajangmyeon
- Jianbing — Shandong
- Jiaozi
- Jin deui
- JingBaJian
- Jinhua ham — Jinhua
- Jiucai hezi — Shandong
- Jiuniang
- Jook-sing noodles
- Juanfen
- Kaikouxiao — Beijing
- Kaomianjin
- Kayu
- Kelp noodles
- Khapse — Tibetan
- Kkanpunggi — Shandong
- Knife-cut noodles — Shanxi
- Koah-pau — Fujian
- Kompyang — Fujian
- Kuanfen noodles
- Kuih
- Kung Pao chicken — Sichuan
- Lamian
- Lanzhou beef noodles — Lanzhou, Gansu
- Laobing
- Latiao — Pingjiang County
- Laziji
- Lemon chicken — Guangdong
- Lemon duck — Guangxi
- Lo mai chi — Foshan, Guangdong
- Lo mai gai — Guangdong
- Lo mein — Guangdong
- Lobster sauce
- Longjing prawns — Hangzhou, Zhejiang
- Lor mee
- Lotus leaf bread
- Lotus seed bun
- Lou mei — Guangdong
- Lung fung soup
- Luosifen — Liuzhou
- Luzhu Huoshao — Beijing
- Lychee pork — Fuzhou
- Mahua
- Mala xiang guo
- Malay sponge cake — China (Guangdong)
- Manapua
- Manti
- Mantou
- Mao tofu
- Mao xue wang — Ciqikou
- Mapo tofu — Sichuan
- Masan — Tibetan
- Meat floss
- Mee kiev — Guangdong
- Menzi — Dalian, Liaoning
- Migan — Yunnan
- Misandao — Beijing
- Misua — Fujian
- Mixian (noodle) — Yunnan
- Moo shu pork — Shandong
- Mung bean sheets — Shandong
- Nantong Xiting Cracker — Jiangsu
- Nasi goreng
- Ngo hiang — Minnan region
- Noodles with tomato egg sauce
- Num pang chen
- Num por pia
- Oil noodles — Guangdong
- Okayu
- Orange cuttlefish
- Ox-tongue pastry — Guangdong
- Oxtail soup
- Paomo — Shaanxi
- Papza Mogu
- Patriotic soup — Chaoshan
- Peach gum
- Pear-syrup candy — Jiangnan, Chongqing
- Pearl meatballs — Hubei
- Pepper steak
- Philippine siomai — Guangzhou, Guangdong
- Pig blood curd — Guangdong
- Popiah
- Pork ball
- Pork chop bun — Guangdong
- Pork knuckles and ginger stew — Guangdong
- Pork skin
- Prawn cracker
- Pu pu platter
- Qingtuan
- Ramen — China (origin) Yokohama Chinatown
- Red bean cake — Guangdong
- Red bean ice
- Red bean rice
- Red braised pork belly — Hunan
- Red peach cake
- Renaibao — Xinxiang, Henan
- Rice noodle roll — Guangdong
- Rice noodles
- Rice vermicelli
- Roasted sweet potato
- Roujiamo — Shaanxi
- Rousong
- Sachima
- Salt and pepper chips — Liverpool
- Salted duck egg
- Sampan congee
- San Choy Bow — Guangdong
- Sanchuisanda — Sichuan
- Scorched rice — Sichuan
- Seafood birdsnest
- Seitan — Buddhist
- Sesame seed cake
- Sha cha beef
- Shacha noodles
- Shahe fen — Shahe District
- Shanghai fried noodles — Shanghai
250 of 500 shown. The rest open in the atlas.