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GOGUMA JUK

"Goguma Juk is a long-cooked sweet-potato porridge made with sticky rice powder. It has a sweet and nutty flavor."

SEOUL

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DAN BING

"There are two main types of Dan Bing, one is made with dough the other’s made with batter. The one that’s made with dough resembles a tortilla wrap, the texture is crispier and denser."

TAIPEI

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CAPELA

"Capela is a Macanese-style meatloaf. This popular family-style dish consists of beef, pork, chorizo, bread and olives. It’s topped with crispy bacon slices and grated cheese."

MACAU

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KAO RU ZHU 

"Roasted whole suckling pig has been a delicacy here for more than 1,400 years. Whether it’s cooked over a low fire to preserve the skin’s smoothness or roasted over a large fire so the skin melts, kao ru zhu is a treasured part of Cantonese cuisine and culture that is one of Guangzhou’s most prized offerings."

GUANGZHOU

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CHOW MEIN

"Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China."

SHENZHEN

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OYSTERS SOUP

"Oysters soup is a traditional Irish dish of Australian origin. Prepared with delicious ingredients such as celery and onions that help give the dish a special flavor, the soup is boiled in fish stock and can find several variations during preparation. A condiment made from lemon juice.."

SYDNEY

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LAKSA

"There are various types of laksa (spicy coconut milk-based noodle soup) in Singapore–from the tamarind-tang of Penang laksa to the curry-like Sarawak laksa."

SINGAPORE

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CHAO GAN

Stewed liver soup is one of the breakfast dishes on Beijing residents' table, which is mainly made of entrails. Especially in south Beijing, locals derive gratification from a breakfast with a steamed stuffed bun and a bowl of stewed liver soup.

BEIJING

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SHENG JIAN BAO

Pan-fried pork buns, a local fried dim sum dish of Shanghai, has a history of over 100 years. The semi-fermented dough is fried in a wok, and water is sprayed on it several times during cooking. The fried bottom of this bun is absolutely yummy! Best eaten hot, the bottom of a hot fried pan-fried bun is golden and crispy while the rest is white and soft. The stuffing, fresh meat with sesame or scallion, is especially delicious. With its tempting color, crispy skin, tender meat and the gorgeous appearance, fried shengjianbao is a top Shanghai snack.

SHANGHAI

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PARATHA

A pan-fried, usually round unleavened flatbread made from wheat flour, the Punjabi paratha (also spelled parantha) is often stuffed with vegetables and/or paneer—or even something sweet, like khurchan; read below. It is served with various accompaniments, such as chutneys, yogurt sauce, pickled vegetables, and spicy potato-and-veg sabzi.

DELHI

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MOFONGO

Mofongo is a Puerto Rican dish with sautéed plantains as its focal ingredient. Plantains are picked green and deep-fried, then squashed with salt, garlic, and oil in a wooden pilón (mortar and pestle).

MIAMI

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UNAJU

Unaju is a Japanese food served in jubako (lacquer ware box), which contains grilled eels on rice and topped with a sweet sauce. There is a similar food known as “unadon,” which is a grilled eel rice bowl, but due to the difference in the amount of eels and the parts of eels used, unaju tends to be relatively more expensive. Eel is a fish that has been eaten in Japan since ancient time. In the beginning of the 1700s, a dish called kabayaki was discovered, which the eel fillets are grilled with sweet sauce. Later on, it has evolved into unaju, a grilled eel served on rice.

TOKYO

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DOMATES CIVESI

In the unique cuisine of Antalya, the tomato cive comes first in the local dishes made with few ingredients. Garlic and rice or bulgur are added to the blending of tomatoes, onions and green peppers. While no water is added to the tomato made with olive oil, there is only tomato juice behind its soup-like appearance.

ANTALYA

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POI

Poi, starchy Polynesian food paste made from the taro root. In Samoa and other Pacific islands, poi is a thick paste of pounded bananas or pineapples mixed with coconut cream; the word originally denoted the action of pounding the food to a pulp. In Hawaii, where poi is a staple of local cuisine, taro root is used almost exclusively for its preparation. The peeled roots are cooked, pounded, mixed with water to the desired consistency, and strained to remove fibres. The resultant bland, bluish gray paste is eaten fresh or allowed to ferment for up to a week to develop a tangy taste.

HAWAII

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CHA KUEY TEOW

Traditionally, char kuey teow is a noodle dish stir-fried in pork lard for the fat element, tossed around in high heat with a delicious combination of dark soy sauce, chilli, blood cockles, shrimp, fish cake, bean sprouts, and coated with eggs.

KUALA LUMPUR

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MANDI

comes from the Arabic word Nada, meaning dew which reflects the moist texture of the meat. It is a dish which is popular in the Arabian Peninsula. It is made from rice and meat (lamb or chicken) which is traditionally cooked in the pit underground, with a mixture of Arabic
spices.

DUBAI

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TOM-YUM-KUNG

If you ask any foreigners who have ever visited Thailand about their favourite Thai food, their answers, almost without exception, will be tom yam kung.

Tom yam kung, or spicy shrimp soup, is the number one of the top ten Thai dishes loved by foreigners, according to a recent investigation. And in fact, it is one of the most favourite dishes for Thai people as well. It is simply because it is so delicious for its unique sour and spicy taste that you will certainly need it more and more if you try it just once.

BANGKOK

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KAPSA

Kapsa is a traditional food in Saudi Arabia and it has been known for more than ahundred years ago, in fact it is originally known from the immigrated people who came to Saudi Arabia to do hajj or minor hajj in Mecca and then they decided to stay in Saudi Arabia for better life. However, some people say kapsa has came from India and other people say it came from south and middle Asia like Pakistan and Afghanistan. As a result, when the kapsa came to Saudi Arabia it had a different look and different taste then the Saudi people changed the way of cooking it but they took the main idea about cooking kapsa which is consisting of rice, spice and meat.

MECCA

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TAMALES

Tamales in Chicago go back at least to the 1893 World’s Columbian Exposition, but clearly there are some links missing between then and now. It seems likely that the tamale sellers who first made them part of Chicago’s culture were not Mexican immigrants, but African Americans who had migrated north from the Missisisippi Delta, where “molly men” sold tamales made from cornmeal — rather than Mexican-style masa (limed-corn flour dough). That cornmeal is perhaps a clue to present-day Chicago style, although the Southern tamales are spicy and boiled in cornhusks.

CHICAGO

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KNEDLIKY

The bread Czech dumplings are made with flour, yeast, egg, salt, and milk and are boiled and then sliced.

Knedlíky are a staple food of Czechian cuisine and are served on the side of many traditional dishes, including the quintessential Czech dish vepřo knedlo zelo.

PRAGUE

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CLAM CHOWDER IN A BREAD BOWL  

Clam chowder is the undisputed comfort food king of San Francisco. Whether you are really, really hungry or just need a quick pick-me-up, this delicious creamy fish-feast will leave you feeling warm inside.From the New England version to San Francisco clam chowder, bringing up the origins of clam chowder often leads to animated discussions where people defend “their” version as the original. While many believe that this popular dish hails from Portugal, others are convinced that the Bretons from France brought it to our northeastern shores. What we do know is that fishermen who migrated the oceans to our shores would use the offal from their catches along with other available ingredients for a warm, hearty, healthy meal.

SAN FRANCISCO

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TAFELSPITZ

Even though tafelspitz is today one of the most popular Austrian dishes, this succulent boiled veal dish was once reserved only for the ruling class, and it was the favorite dish of Emperor Franz Joseph I. According to the 1912 imperial cookery book, tafelspitz was standard fare at the court, and "his Majesty’s private table was never without a fine piece of boiled beef." The name tafelspitz (lit. a tip [of meat] for the table) refers to a cut from the top hind end of the cow just below the tail, though some cooks prefer to use top round or chuck for this dish, while the richest and juiciest meat comes from a leg cut called beinfleisch.

VIENNA

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POUTINE

Sometimes, there’s nothing as amazing as a big bowl of French Fries with cheese curds and flavoured gravy.
Poutine has been on the Ottawa food scene for a very long time. The French-Canadian dish has relatively become one of the best foods for Ottawans. Poutine is made with French fries, cheese and flavoured gravy of Chicken, turkey or beef.

OTTAWA

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BANGERS AND MASH

Bangers and mash—aka sausages and mashed potatoes—has long been a favorite of the British working class, a staple of both the country’s pubs and overall cuisine. And why wouldn’t it be? It’s hearty and cheap, tastes good, and is, well, meat and potatoes, the world’s happiest protein-carbohydrate marriage.

LONDON

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STEAK

Famous for its 32-ounce long-bone Andiamo tomahawk, Andiamo is a cool, Detroit-based steakhouse that hosts celebrities and hipsters alike at the D Las Vegas. Takeout available.

LAS VEGAS

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FALAFEL

Known to many Parisians as the best falafel in the city, L’As du Fallafel is situated on the famous Rue des Rosiers in the heart of Paris’s historic Jewish district, the Marais. While the falafel restaurants on this street are numerous, the line at L’As du Fallafel is always longer than the others.

PARIS

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COCIDO MADRILENO

One of the most emblematic dishes of Madrilenian cuisine known as cocido madrileño is a hearty meat and chickpea stew whose origins can be traced back to the medieval-era Castilla La Mancha. Some food historians claim that this one-pot meal evolved from a peasant dish called olla podrida Manchega, but wasn't named cocido madrileño until the 17th century.

MADRID

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LAMB RIBS

The traditional baby back ribs is a must as well as the lamb ribs. Ordering the onion rings loaf is a must do !

ORLANDO

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