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Cantonese dim sum dish
Steamed meatball (山竹牛肉) is a common Cantonese dim sum dish. It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of
Steamed_meatball
Dish of ground meat rolled into a ball
butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs made with different meats
Meatball
butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types
List_of_meatball_dishes
Cooking technique
and seldom steamed. Seafood and meat dishes are steamed. For example: Steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork
Steaming
United States Steamed clams – clams are steamed according to many different recipes in different regions Pearl meatballs - Chinese pork meatballs covered in
List_of_steamed_foods
Chinese stewed meatball dish
Huai'an. Food portal China portal Pork ball Beef ball Steamed meatball Pearl meatballs Meatball Fish ball List of cabbage dishes List of pork dishes BBC
Lion's_Head_(food)
Chinese cuisine
wrappings and steamed, deep-fried, or pan-fried. A traditional dim sum brunch includes various types of steamed buns, such as cha siu bao (a steamed bun filled
Dim_sum
Chinese egg dish
being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam.[citation needed] When steamed in wooden steaming baskets
Chinese_steamed_eggs
Type of traditional Chinese meatball
traditional Chinese meatballs from Hubei and Hunan. They are usually made of ground pork and vegetables, then covered in glutinous rice and steamed. Historically
Pearl_meatballs
English fermented condiment
altogether. This sauce is commonly used in dim sum dishes such as steamed meatball and spring rolls. Spicy vinegar (辣香酢), Taiwan This variety is descended
Worcestershire_sauce
Cantonese traditional beef dish
for religious customers who cannot eat pork. Bakso List of meatball dishes Steamed meatball Food portal Elaine (October 13, 2022). "Beef Balls". China
Beef_ball
Cold mooncake with glutinous rice crust
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Snow_skin_mooncake
Type of traditional Chinese dumpling
wrapper, stuffed with filling and steamed. It is also served with steamed potatoes, tofu, hard-boiled eggs, steamed bitter gourd and cabbages, all sliced
Shumai
Leaf vegetable
preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese, Burmese
Gai_lan
Chinese baked item
symbolize the full moon. Depending on the custom, mooncakes may also be steamed, baked, or fried. Traditional mooncakes have an imprint on top consisting
Mooncake
Spicy seafood sauce from Hong Kong
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
XO_sauce
Part used as ingredient in some Asian cuisines
served at dim sum restaurants. In Indonesian cuisine, bakso urat is beef meatball filled with pieces of tendon, while soto kaki is spicy cow's trotters soup
Tendon_as_food
Chinese pork dish
thinks it can "lift" up the pork. Examples are: Steamed minced pork with salted fish (鹹魚蒸肉餅) Steamed minced pork with salted egg (鹹蛋蒸肉餅) The preparation
Steam_minced_pork
Chinese-style dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Yangzhou_fried_rice
Cantonese barbecue-pork-filled bun
bāau). Steamed cha siu bao has a white exterior, while the baked variety is browned glazed. Although visually similar to other types of steamed baozi,
Cha_siu_bao
Type of Chinese dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Hot_pot
Chinese regional cuisine from Guangdong
steamed white rice. A typical variant consists of half-and-half portions of two types of siu mei and lou mei (or sometimes more than two). A steamed vegetable
Cantonese_cuisine
Cantonese style of barbecued pork
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Char_siu
Chinese stir-fried noodles
market, two types of chow mein include crispy chow mein and steamed chow mein. The steamed chow mein has a softer texture, while the former is crisper
Chow_mein
Chinese egg noodle dish
2022-07-03 "Bosan Mie Bakso Biasa? Yuk Coba Kelezatan Lomie" [Bored of Regular Meatball Noodles? Let's Try the Deliciousness of Lomie], tribunnews.com (in Indonesian)
Lo_mein
Spice mixture used in Chinese cuisine
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Five-spice_powder
Type of dim sum
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Spring_roll
Middle Eastern and South Asian meatballs
Kofta is a family of meatball and meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines
Kofta
Chinese dumplings
sealed by pressing the edges together. They can be boiled (水餃; shuǐjiǎo), steamed (蒸餃; zhēngjiǎo), pan-fried (煎餃; jiānjiǎo), deep-fried (炸餃; zhàjiǎo), or
Jiaozi
American rice meatballs
Porcupine meatballs are an American casserole dish of ground beef and rice meatballs cooked in tomato sauce. They were a staple during the Great Depression
Porcupine_meatballs
Pork ribs variety
into 7-to-10-centimetre (3 to 4 in) sections, which then may be fried, steamed, or braised. In the Cantonese cuisine of southern China, spare ribs are
Spare_ribs
Flat, pan-fried meatballs
is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The
Frikadelle
Chinese rice dish
before another layer of rice is pressed on top to seal it. The dish is then steamed. It is then inverted and de-molded to showcase the design. Ingredients
Eight_treasure_rice
Chinese noodle variety
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Shrimp_roe_noodles
Pickled mustard plant stem from Chongqing, China
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Zha_cai
Beef and noodle Cantonese dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Beef_chow_fun
Chinese dessert cake
often steamed buns in the traditional way. Although the ingredients were still flour, eggs, and butter from Europe, the result was more like steamed bread
Malay_sponge_cake
Chinese dish consisting of fried pork tenders with sweet and sour sauce
dish in Western-style Chinese cuisine. It is frequently accompanied by steamed white rice. In Chinese banquet settings, the dish is often presented among
Sweet_and_sour_pork
Bird nests made out of solidified swiftlet saliva, harvested for human consumption
ceramic container with minimal water and sugar (or salt) before double steaming.[citation needed] According to traditional Chinese medicine, it promotes
Edible_bird's_nest
beef – Form of salt beef Steak – Flat cut of meat List of steak dishes Steamed meatball – Cantonese dim sum dish Stovies – Scottish potato stew Suadero – Thin
List_of_beef_dishes
Chinese wrap dish
small carrots, tofu, scallions, sesame oil, or bean sprouts. The bamboo steamed version is generally known as (鮮竹卷, sin zuk gyun). It is wrapped with dried
Tofu_skin_roll
foods are steamed, traditionally. Examples of Hong Kong-style Cantonese cuisine include: Siu mei Cha siu bao Shaomai Ha gow Steamed meatball Lo mai gai
Hong_Kong_cuisine
Order of crustaceans
bàn chải, named for its resemblance to a scrub brush. The shrimp can be steamed, boiled, grilled, or dried, used with pepper, salt and lime, fish sauce
Mantis_shrimp
Cantonese noodle dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Yi_mein
Chinese fried pastry
derivates (like mache, masi, moche, and palitaw) can also be boiled or steamed, in addition to being deep fried. In Vietnamese cuisine, two very similar
Jian_dui
Type of Chinese dumpling
difference is that wontons have fillings inside and are eaten after being steamed or boiled. The ancient Han Chinese thought wonton were a sealed bun, lacking
Wonton
Plant species grown for its oil-rich seed
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Rapeseed
Type of tart
England, featuring a lard-based puff pastry crust and a filling similar to steamed egg pudding (燉蛋), were then created by department stores and appeared as
Egg_tart
Variety of Chinese noodle
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Youmian
Vegetarian dish in Buddhist cuisine
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Buddha's_delight
Omelette dish
shredded spring onion. Food portal China portal Indonesia portal Chinese steamed eggs Okonomiyaki List of egg dishes List of onion dishes List of vegetable
Egg_foo_young
Cantonese rice dish
Rice noodle rolls, also known as steamed rice rolls, cheung fun (Chinese: 腸粉), and as look funn or look fun in Hawaii, is a Cantonese dish originating
Rice_noodle_roll
Cooked ear of pig for human consumption
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Pig's_ear_as_food
Type of Chinese noodle found in Hong Kong
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Saang_mein
Chinese Cantonese and Peruvian fusion culinary tradition
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Chifa
Chinese dishes with multiple ingredients
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Subgum
Various types of sausage from China
Traditionally they are classified into two main types. It is sometimes rolled and steamed in dim sum. Lap cheong (Cantonese, or simplified Chinese: 腊肠; traditional
Chinese_sausage
Cantonese dish made from the vegetable taro
more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time in a deep pan until it is ultra soft and pasty
Taro_cake
Cake with red bean paste filling
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Red_bean_cake
Traditional Chinese pickled vegetables
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Suan_cai
Indonesian meatball dish
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball
Bakso
Seafood product
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Dried_shredded_squid
Chicken wing dish of Hong Kong
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Swiss_wing
Traditional Chinese seasoning and medicine
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Chenpi
Grass-like sedge grown for its edible corms
minced-meat fillings and dishes, such as Cantonese dim sum-style steamed meatballs, to add a crunchy texture. The Thai dessert thapthim krop, with water
Eleocharis_dulcis
Chilled, gelatinous dessert made from coconut milk
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Coconut_bar
Chinese cuisine dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
White_cut_chicken
Fermented and salted black soybeans
where Chinese foods are sold. Some common dishes made with douchi are steamed spare ribs with fermented black beans and chili pepper (豉椒排骨), and fried
Douchi
Marine foodstuff
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Sea_cucumbers_as_food
Chinese and Japanese food made from soybeans
string, and steaming until a meaty texture and flavor developed. Other methods include rolling the tofu skin tightly on a chopstick and steaming it to form
Tofu_skin
Cantonese noodle dish
pangsit. In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables. There
Wonton_noodles
Chinese dish of fried chicken
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Crispy_fried_chicken
Cantonese cuttlefish dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Orange_cuttlefish
Chinese condiment
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Fermented_bean_curd
Chinese dessert made with tender tofu
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Douhua
Chinese filled bun
their modern meanings: bing are baked or steamed wheat cakes, baozi are buns with fillings, mantou are steamed buns without fillings, and jiao are thin-skinned
Baozi
Spherical food item made from fish
Europe portal Africa portal Food portal Fishcake Jiaozi Quenelle Oden Meatball Commodity Classifications Under the Harmonized System. Department of the
Fish_ball
Chinese dessert
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Ginger_milk_curd
Noodle dish traditionally sold by street vendors from carts
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Cart_noodle
East Asian jellied dessert made from almonds
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Almond_tofu
Cantonese soup
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Lou_fo_tong
Chinese sweet dessert soup
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Hong_dou_tang
Cantonese dining tradition
overseas Cantonese communities. Yum cha generally involves small portions of steamed, pan-fried, or deep-fried dim sum dishes served in bamboo steamers, which
Yum_cha
Soup in Chinese cuisine
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Shark_fin_soup
Cantonese food
traditional Cantonese dumpling served as dim sum. It is made of shrimp meat, and steamed in a flour wrapper. After cooking, the wrapper becomes somewhat translucent
Har_gow
Cantonese shrimp dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
White_boiled_shrimp
Cantonese dim sum dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Water_chestnut_cake
Chinese noodle
Fried noodles Kuyteav Kwetiau goreng Phở Rice noodle roll Rice noodles Steam Shahe Fen with Fish Fried Shahe Fen with beef Wikimedia Commons has media
Shahe_fen
Chinese food
color. The paste is poured into a cake pan and steamed once more to settle the mixture. The batter is steamed until it solidifies and served in thick slices
Nian_gao
Traditional Taiwanese pork dish
with tomato sauce. Beef ball Fish ball Lion's head List of meatball dishes Steamed meatball Taiwanese cuisine Food portal "gongwan pork ball in Festival"
Pork_ball
Cantonese roasted meat
goose Siu aap (燒鴨) – roasted duck White cut chicken (白切雞) – marinated steamed chicken Soy sauce chicken (豉油雞) – chicken cooked with soy sauce Siu yuk
Siu_mei
Spanish biscuit snack
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Barquillo
Hong Kongese sweet
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Deuk_deuk_tong
Cantonese dish
wings (雞翼) Duck flippers (鴨掌) Chicken claw (雞爪) Tofu (豆腐) Pig's ear (豬耳) Steamed fish intestines (蒸魚腸) Stir-fried fish intestines (炒魚腸) Beef entrails (牛雜)
Lou_mei
Chicken part
chicken feet). In Guangdong and Hong Kong, they are typically deep-fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured
Chicken_feet
Glutinous rice pastry with coconut powder and mungo cream
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Lo_mai_chi
Chinese cuisine dish
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Seafood_birdsnest
Chinese fried pastry
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Ox-tongue_pastry
Cantonese-style pastry snack
the crescent shape of the pastries; they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically
Yau_gok
Culinary traditions of Macanese people
bun Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake
Macanese_cuisine
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STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
STEAMED MEATBALL
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