Steamed dumplings that hold hot soup inside.
Serve & eat
Nip, sip the soup, then eat.
Ratings & notes
Loading…
save favourites, rate & comment
We use your Google name and photo to show your ratings and comments. We never post anything for you.
Steamed dumplings that hold hot soup inside.
Nip, sip the soup, then eat.
Loading…
The world's most-consumed spirit by volume. Fermented in pits with a grain starter (qu), giving powerful aromas: 'strong aroma', 'sauce aroma', 'light aroma' and 'rice aroma' styles.
Amber Chinese 'yellow wine', aged for years; also a key cooking wine.
China's most famous green tea, with flat jade leaves and a chestnut sweetness.
Between green and black tea; Tieguanyin is floral, Da Hong Pao is roasted.
Fermented tea pressed into cakes and aged like wine; earthy and deep.
The least processed tea: delicate and sweet.
Sushi means the vinegared rice, not raw fish. Nigiri (hand-pressed) was Edo-era fast food; maki are rolls. Sashimi is raw fish without rice.
Noodle soup adapted from Chinese noodles; each region has its broth: shoyu, miso, shio or creamy pork-bone tonkotsu.
Ultra-light fried seafood and vegetables, from Portuguese influence.
'Grill what you like': savoury pancake with sauce and mayo.
Round octopus dumplings, Osaka's street snack.
Daily soup of fermented soybean paste in dashi.