Chinese cuisine has a long history and is influenced by Chinese culture and geography. It uses staple foods like rice and soybeans, and common seasonings include salt, vinegar, soy sauce, sugar, and spices. The most widely known regional cuisine outside of China is Cantonese cuisine from Guangdong province, which features lightly seasoned stir-fried dishes and foods like wonton soup and egg rolls.

1. Chinese Cuisine
Chinese cuisine is a bright
branch in Chinese culture, and it is also
a dominant one in the field of world
cuisine.

3. HISTORY OF CHINA
 Chinese civilization originated in various regional
centers along both the Yellow River and the
Yangtze River valleys in the Neolithic era, but the
Yellow River is said to be the Cradle of Chinese
Civilization. The written history of China can be
found as early as the Shang Dynasty (ca. 1700 BC
– ca. 1046 BC).[1] Oracle bones with ancient
Chinese writing from the Shang Dynasty have
been radiocarbon dated to as early as 1500 BC.[2]
The origins of Chinese culture, literature and
philosophy developed during the Zhou Dynasty
(1045 BC-256 BC).

4.  The Zhou Dynasty began to bow to external and
internal pressures in the 8th century BC. The
ability of the Zhou to control its regional lords
lessened, and the kingdom eventually broke
apart into smaller states, beginning in the Spring
and Autumn Period and reaching full expression
in the Warring States period. In 221 BC, Qin Shi
Huang united the various warring kingdoms and
created the first Chinese empire. Successive
dynasties in Chinese history developed
bureaucratic systems that enabled the Emperor
of China to directly control vast territories.

5. The conventional view of Chinese history is
that of alternating periods of political unity and
disunity, with China occasionally being
dominated by Inner Asian peoples, most of
whom were in turn assimilated into the Han
Chinese population. Cultural and political
influences from many parts of Asia, carried by
successive waves of immigration, expansion,
and cultural assimilation, are part of the
modern culture of China.

6. CHINA GEOGRAPHY
 Located in Southeast Asia along the coastline of the
Pacific Ocean, China is the world's third largest
country, after Russia and Canada. With an area of
9.6 million square kilometers and a coastline of
18,000 kilometers, its shape on the map is like a
rooster. It reaches Mohe in Heilongjiang Province as
its northern end, Zengmu Ansha (or James Shoal) to
the south, Pamirs to the west, and expands to the
eastern border at the conjunction of the Heilongjiang
(Amur) River and the Wusuli (Ussuri) River,
spanning about 50 degrees of latitude and 62
degrees of longitude. China is bordered by 14
countries -- Korea, Vietnam, Laos, Burma, India,
Bhutan, Nepal, Pakistan, Afghanistan, Tajikistan,
Kyrgyzstan, Kazakstan, Mongolia, and Russia.
Marine-side neighbors include eight countries --
North Korea, Korea, Japan, Philippines, Brunei,
Indonesia, Malaysia and Vietnam.

7. CHINA GEOGRAPHY MAP

8. SOUTHEAST CHINA MAP

9. SOUTH CHINA SEA

10. STAPLE FOOD.
FOODS OF THE CHINESE
Rice is China's staple food. The Chinese word for rice is
"fan" which also means "meal." Rice may be served with
any meal, and is eaten several times a day. Scallions,
bean sprouts, cabbage, and gingerroot are other
traditional foods. Soybean curd, called tofu, is an
important source of protein for the Chinese. Although the
Chinese generally do not eat a lot of meat, pork and
chicken are the most commonly eaten meats. Vegetables
play a central role in Chinese cooking, too.

11. TheChinese eat many foods that are unfamiliar to
North Americans. Shark fins, seaweed, frogs,
snakes, and even dog and cat meat are eaten.
However, the Chinese follow the spiritual teaching of
balance signified by yin ("cool") and yang ("hot").
This philosophy encourages the Chinese to find a
balance in their lives, including in the foods they eat.
While preparing meals, the Chinese may strive to
balance the color, texture, or types of food they
choose to eat.

12. There are four main regional types of Chinese cooking. The
cooking of Canton province in the south is called
Cantonese cooking. It features rice and lightly seasoned
stir-fried dishes. Because many Chinese immigrants to
America came from this region, it is the type of Chinese
cooking that is most widely known in the United States.
Typical Cantonese dishes are wonton soup, egg rolls, and
sweet and sour pork.

13. SEASONINGS

14. Seasonings, necessary in cooking various dishes, create
special dish flavors when used either singly or blended.
Even a skilled cook, let alone a beginner, needs
seasonings to cook any dish especially delicious dish
with distinctive flavor and attractive color. Many people
say that they are eating seasonings instead of dishes,
because even delicious ingredients can taste bland and
uninteresting without appropriate seasonings. Chinese
dishes are well-known all over the world, while Chinese
seasonings will also open your eyes.

15. Salt Vinegar Soy Sauce White Sugar
Monosodium Glutamate Cooking Wine Prickly Ash Seeds
Cinnamon Chicken Bouillon Chili Sauce Dried Pimiento

16. Pepper Powder Starch Lesser galangal (liang jia
White Cardamon (bai dou kou) Cardamom (cao guo)
Kaempferia Galanga (shan nai)
Star Anise(da hui xiang) Fennel Seeds(hui xiang)

17. SALT
Salt, the seasoning most used in Chinese people's daily
life, tastes salty, just as the name implies. It is an
inorganic, white crystalline compound of sodium and
chlorine, essential for human body. Salt is an
indispensable seasoning, used in almost every dish in
China. It has the function of getting rid of fishy smell,
increasing freshness, sterilizing the food and preventing it
from spoiling. It can also stimulate the secretion of the
digestive juice in the stomach, which gives one a good
appetite.

18. VINEGAR
Vinegar is a transparent and colorless or reddish-brown
liquid seasoning, with an acid taste. It is prepared by
fermentation of rice, broomcorn or corn. Vinegar protects
vitamins from being destroyed and is used to increase the
flavor and nutrition of the dishes when used in stir-frying.
It helps remove the smell of the beef and mutton when
baking, and converts the phosphorus and calcium in fish
bone into absorbable substances when cooking fish.
Moreover, it can lighten the piquancy and reduce the salty
taste when used in dishes which are too hot or salty.

19. SOY SAUCE
A feature of Asian seasonings, Soy Sauce, reddish-brown
in color, is brewed from soy beans, wheat or bran. It tastes
fresh and a little salty, having a unique soy flavor. Soy
Sauce is divided into two types. One is reddish and is
used in fried dishes and cold dishes for a salty taste. The
other is brown and lustrous and used in the dishes that
need color, and a sweetish taste. The sauce should be
added later than other ingredients in order to retain
nutritious elements such as amino acids and sugars.
However, this is not necessary when cooking green
vegetables.

20. WHITE SUGAR
Made from sugar cane or sugar beet, white sugar is white
crystal, pure and with high-intensity sweetness. It
performs the following functions in cooking. Basically, it
helps increase the sweetness, lighten the sourness and
color the ingredients especially all kinds of meat. It is
particularly a necessity in cooking sweet and sour dishes
and dishes in hot toffee. It is also used to make the
surface of the food glassy or frosty. Furthermore, it has the
property of adherence, sterilizing and adding luster.

21. COOKING WINE

Cooking wine, a yellowish-brown seasoning,
brewed from sticky rice and millet, is
especially used for cooking dishes with
aquatic ingredients and meat to remove the
fishy smell and increase the aroma of the
dish. Its strong permeability and can help to
keep the food fresh for longer. Though
cooking wine is preferable, beer and brandy
can be used instead in its absence. In order
to play its part into full, the best time to add
cooking wine is when the temperature in the
wok reaches its highest.

22. MONOSODIUM GLUTAMATE
Used mainly to increase the freshness of the dishes,
Monosodium Glutamate is a white crystalline seasoning,
easily soluble in water. It can be used in dishes, soups
and all sorts of sauces. It is composed primarily of sodium
glutamate which is said can help cure chronic hepatitis,
hepatic coma, nervous exhaustion and epilepsy. However,
be mindful that sodium glutamate is converted into
carcinogens if used at high temperatures, above 100 ℃
(212 ℉). Eating too much may also lead to stomach
cancer.

23. PRICKLY ASH SEEDS
This particular spice, prickly ash seed, comprises claret or
reddish-brown cones from prickly ash tree. It causes a slight
numbness on the tongue, and is used mainly to remove a
fishy smell. Mostly used in Sichuan Cuisine, prickly ash
seeds are added in when the oil in the wok is hot and are
removed when they turn black. The seeds can also be
made into an oil or powder to be added to the dishes
without being picked out. Prickly ash seed also has the
effect of benefiting the stomach, dispelling cold, removing
dampness and alleviating pain.

24. CINNAMON
From the bark of cinnamon tress, cinnamon is one of the
earliest used spices. It is employed in cookery as a
condiment and flavoring material. It is always tube-shaped
and reddish-brown. Having a powerful aroma, cinnamon
can help make the dishes not so fishy or greasy, necessary
when cooking meat. Adding some cinnamon can help to
prevent diabetes and to cure hyperplasia of the prostate.
Cinnamon oil is also an important industrial flavoring.
However, it also contains safrole which may cause cancer,
so the less you eat the better.

25. CHICKEN BOUILLON
A special monosodium glutamate, chicken bouillon is a
freshness enhancer, made from chicken powder, chicken
bones and egg. It is granular form in yellow color,
containing multiple amino acids, vitamins and protein. It
can be used in all of the dishes and soups where
monosodium glutamate used, having similar effect with
monosodium glutamate but with higher nutrition. Chicken
bouillon cannot only help increase people’s appetite, nut it
can also supply human body with amino acids to enhance
and maintain the cerebrum functions.

26. CHILI SAUCE
Red chili after salted or milled, chili sauce has been
developed into a great variety by adding in different
ingredients such as minced garlic, preserved beans, beef,
peanuts, chicken, almonds and so on. The products sold in
the market are mostly made through fermentation, bright
red or brown in color. Chili sauce can be eaten with the
food directly or used for cooking dishes as a kind of
seasoning. In China, chili sauce made in Guilin is most
renowned, reputed as the ‘Three Treasures of Guilin’
together with Guilin pickled tofu and Guilin Sanhua Jiu (a
kind of rice liquor).

27. DRIED PIMIENTO
Fresh red chili after dried, dried pimiento is tapering or
oblong fruits of pimiento, green while immature and red
while fully ripe. It has low moisture and can be kept for a
long time. It is a common seasoning used in Sichuan,
Guizhou and Hunan Cuisines. Dried pimientos are maily
used in stir-frying and quick-frying, having the effect on
improving and increasing appetite. However, since it is very
spicy, eating too much would lead to dryness of the mouth,
cough, sore throat and constipation.

28. PEPPER POWDER
A special seasoning in China, pepper powder
is fruits of pepper trees after ground,
produced in India, Vietnam, Indonesia,
Thailand, Singapore as well as Guangdong
and Hainan Provinces of China. There are
two kinds of pepper power according to the
color, one is white pepper powder made from
the fully ripe fruits and the other is black
pepper powder from the immature fruits.
Black pepper powder is spicier than white
pepper powder, mostly used in cooking
seafood and entrails, while white pepper
powder has greater medicinal properties.

29. STARCH
Also named thickening powder in cooking, starch used for
cooking is mainly made from green beans, potatoes, wheat,
lotus roots and corn. Among them, corn starch is the most
commonly used because of its steady character, low price
and good appearance is usually prepared with water an
added into the dishes when almost ready to make the dishes
smoother, fresher and more tender and lustrous through
thickening the broth and sauce. Meanwhile, starch is also a
necessity when coating all kinds of meat to stop the water in
the meat escaping out when heated.

30. CARDAMOM (CAO GUO)

Fruits of cardamom tree, cardamom is oblong shaped
in brown color, produced in Yunnan, Guangxi and
Guizhou, China. It has strong spicy fragrance, mainly
used for braising all kinds of meat to reduce the fishy
smell and to improve the flavor. It can be used
directly or ground into powder. Cardamom powder
can be used as a kind of spice used for stir-frying
dishes. Furthermore, cardamom is also a traditional
Chinese herbal medicine, having the functions of
strengthening the stomach, promoting digestion and
dispelling wind and dampness from the body.

31. LESSER GALANGAL (LIANG JIANG)

Also named Alpinia officinarum Hance, Lesser
galangal is the root of Alpinia officinarum,
cylindrical-shaped and in reddish-brown or dark-
brown color. There are gray brown wavy
junctions every 0.5-1 cm on its surface. It smells
fragrant and tastes spicy. It is usually used in
spicy sauce for salting meat or ground into
power as one of the ingredients of the ‘Five
Powder Spices’ (wu xiang fen) in China. It’s said
that lesser galangal powder is also used in curry
dishes, rum and beer in some districts of Far
East.

32. KAEMPFERIA GALANGA (SHAN NAI)

A common spice used in Sichuan Cuisine,
Kaempferia Galanga is mostly round-shaped
sections, with light brown or yellowish brown skin and
white section. It has a special fragrance and tastes
spicy, mainly produced in Guangxi, Yunnan,
Guangdong and Taiwan in China. In cooking, it is
mostly used in hotpot, salted vegetable and
preserved vegetable in Sichuan. It is also used for
cooking chicken by Cantonese. Meanwhile, it is also
a herbal medicine, having functions of warming
spleen and stomach and relieving swelling and pain.

33. WHITE CARDAMON (BAI DOU KOU)

Dry fruits of White Cardamon trees, White
Cardamon are spherical, having unapparent dull
prisms on the yellow-white skin. It smells
fragrant but tastes cold-pungent, mainly
produced in Vietnam and Thailand. It used for
cooking all kinds of meat soups, salted meat
and chicken to get rid of the peculiar and fishy
smells and increase the fragrance. It is also an
ingredient of curry powder and a herbal
medicine. It’s said that White Cardamon was
also used as the main ingredients of perfume in
ancient Greece and Rome Times.

34. STAR ANISE(DA HUI XIANG)

In the shape of stars, Star Anise is also the fruit
of Star Anise trees, produced in Guangdong and
Guangxi Provinces in China. It is hard and brittle
in purple-brown color, with smooth and lustrous
appearance. It is one of the ingredients of the
‘Five Powder Spices’ (wu xiang fen) in China,
necessary for cooking all kinds of meat to get rid
of the fishy smell and increase the fragrance.
Star Anise is usually added in the dish at the
very beginning of the cooking in order to fully
dissolve its fragrance and make the meat
mellower.

35. FENNEL SEEDS(HUI XIANG)

Seeds of fennel plants, Fennel Seeds are similar to
unhusked rice grains in shape and grey in color,
having a hot flavor. Besides the seeds, stems and
leaves of fennel plants are also used as the stuff of
dumplings and steamed buns (baozi). As a
seasoning, Fennel Seeds are used for cooking meat,
seafood and wheaten food in China, while they are
used in curry or eaten after meals to remove the
smelly breath after roasted with sugar in India. As a
herbal medicine, they can help warm livers and
kidney, alleviate pain and regulate qi-flowing for
harmonizing stomach.

36. COOKING
EQUIPMENT

38. Chinese Chopping board

39. Rice Cooker
Deep Fryer

41. USING CHOPSTICKS
Would you eat a sandwich with a spoon? Or use a fork to eat
ice cream? Certain foods require the appropriate utensil.
Asian foods are no exception: they seem to taste better eaten
with chopsticks. And although some of us were raised using
chopsticks, it can be an awkward experience for the rest of
us. Fortunately, learning to eat with chopsticks is a simple
matter, as this tutorial shows.
Many of us labor under a misperception about chopsticks--
that both sticks are moved together in your hand as you pick
up a morsel. This is only half-true. Instead you'll be holding
one chopsticks in place while pivoting the other one to meet
it. Simple, eh?

43. STEP 1 - POSITION THE CHOPSTICKS
Place the first chopstick so that thicker part rests at the
base of your thumb and the thinner part rests on the lower
side of your middle fingertip.
Bring your thumb forward so that it traps the stick firmly in
place. At least two or three inches of chopstick should
extend beyond your fingertip.
Now position the other chopstick so that it is held against
the side of your index finger by the end of your thumb. (As
if you were holding a pencil)
Press the ends of both sticks on the plate, while holding
them at a slight angle to the table. Allow them to slide just a
little so that the ends line up.

45. Step 2 - PivotPIVOT THE TOP CHOPSTICK
STEP 2 - the top chopstick
Place a little pressure on the top chopstick. It will pivot on
your index finger and thumb. Remember: the bottom
chopstick is stationary. Your thumb will stay fairly stationary,
while the index and middle fingers are used to move the top
chopstick.
The tip of the top chopstick will move towards the tip of the
bottom chopstick. Encourage this. Hold those tips together
firmly enough to grasp a piece of food and lift it off the plate.
Place delicately into your waiting mouth. Although there's no
need to stoop, you may wish to lean over your plate a bit
during your first attempts. It might save you a clean-up.
That's about it. Have a little practice, use mini-marshmallows
or some other small food items, and you'll be able to use
chopsticks with the best of 'em.

47. CHINESE
MENU

48. SOUP
Alva's "Jook" - Chinese Style Turkey Soup (Reader Favorite)
Bok Choy Chicken Soup
Chicken and Spinach Soup
Chicken Stock
Chinese Mushroom Soup Recipe - Dan's Special Shroomy Mushroom Soup
Crabmeat and Cream Corn Soup
Cream Corn Soup
Egg Drop (Egg Flower) Soup
Healthy Spinach Soup
Hot and Sour Soup
Pho Bo (Vietnamese Beef Noodle Soup)
Red Bean Soup (Sweet Red Bean Dessert Soup)
Salty Soybean Milk Soup
Sizzling Rice Soup
Sweet Black Sesame Soup
Sweetcorn Soup With Crabmeat
Sweet Red Bean Soup
Tomato Egg Drop (Egg Flower) Soup
Watercress Soup
West Lake Beef Soup
Winter Melon Soup
Won ton Soup

49. Total Time: 15 minutes
CREAM CORN SOUP (WITH CRABMEAT)
Ingredients:
5 cups homemade chicken stock or storebought chicken broth
1 1/4 cups canned creamed corn
1/4 teaspoon salt, to taste
1/2 teaspoon granulated sugar
Black or white pepper, to taste
2 teaspoons Chinese rice wine or dry sherry
3/4 cup cooked crabmeat, or cooked diced ham
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 egg whites, lightly beaten
1/2 teaspoon Asian sesame oil, or to taste
2 green onions (spring onions), finely chopped for garnish,
optional

50. PREPARATION:
1. Bring the broth or stock to a boil in a saucepan over
medium heat. Stir in the creamed corn and bring back to
a boil (about 3 minutes).
2.Stir in the salt, sugar, white pepper, rice wine or sherry and
cooked crabmeat. Cook for about 2 minutes to bring back
to a boil again.
3.Give the cornstarch and water mixture a quick re-stir, and
then pour into the boiling soup, stirring to thicken. When
the soup has thickened, remove the saucepan from the
heat.
4. Pour the egg whites into the soup in a steady stream, and
quickly stir in a clockwise direction until they form thin
shreds.
5. Add the sesame oil and the green onions garnish if
using.

52. SALAD
Ingredients:
6 medium red potatoes (about 2 pounds) , cut into chunks
.
Dressing:
5 tablespoons rice vinegar
5 tablespoons extra virgin olive oil
1 1/2 tablespoons Chinese light soy sauce
1 tablespoon dark soy sauce
1 - 1 1/2 teaspoons Asian sesame oil, according to taste
3/4 teaspoon sugar
1/2 teaspoon chile paste, or to taste
1 garlic clove, peeled and chopped
.
Other:
2 ribs celery, strung and chopped on the diagonal
1 red bell pepper, diced
1 stalk bok choy, green leaf shredded, white stalk chopped on the diagonal
1/4 cup chopped green onion

53. PREPARATION:
Preparation:
1. In a small bowl, whisk together the rice vinegar, olive oil, light
and dark soy sauce, Asian sesame oil, sugar, chile paste and
garlic. Slowly whisk in the olive oil. Cover and refrigerate while
preparing the potatoes.
2. In a large saucepan, bring the potatoes, salt and enough
water to cover to a boil. Reduce the heat, cover and simmer
until the potatoes are fork-tender (about 20 minutes). Drain.
3. Whisk the dressing again and then add it to the potatoes in a
large bowl. Toss to mix thoroughly. Let the potatoes cool, then
mix in the remaining ingredients. Cover and refrigerate until
ready to serve. Stir the salad again before serving.

55. RICE
Basic Cooked Rice
Cantonese Chicken in Rice (Wat Gai Fan)
Congee:
Basic Congee
Alva's "Jook" - Chinese Style Turkey Soup
Congee (Jook) With Turkey
Fried Rice:
Basic Fried Rice
Chicken Fried Rice
Fried Rice With Ham
Pearl Balls (Steamed Porkballs in Glutinous Rice)
Pork Fried RiceQuick and Easy Pineapple Fried Rice
Shrimp Fried Rice
Sun Ya Rice
Taiwanese Style Fried Rice
Yangchow (Yangzhou) Fried Rice

56. MAIN COURSE
Baked Chicken Chow Mein
Beef and Broccoli Lo Mein with Oyster Sauce (uses
Ramen Noodles)
Beef Chow Fun (Quick and Easy)
Beef Lo Mein
Chicken Chow Mein
Char Kway Teow
Chinese Noodles in Peanut Sauce (Reader favorite)
Cold Noodles with Sesame Sauce
Easy Dan Dan Noodles (step by step photo instructions)
Hot and Sour Shrimp Lo Mein
Longevity Noodles
Noodles with Meat Sauce Mixture
Pan-fried Noodles
Shanghai Pan-fried Noodles
Pork Lo Mein With Ramen Noodles

57. NOODLES
Shanghai Stir-fried Noodles
Shanghai Stir-fried Noodles With Chicken For Two
Singapore Noodles (with shrimp)
Singapore Curried Rice Noodles (with barbecued pork)
Szechuan Noodles
Szechuan Noodles (Reader Submitted Recipe)
Three Flavored Lo Mein
Tofu and Cashew Chow Mein
Turkey Chow Mein

58. SWEET AND SOUR PORK
Ingredients:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour 1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed

59. PREPARATION:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20
minutes.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce,
salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the
cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in
half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable
oil. Add as much of the warm water as is needed to form a thick batter that is neither
too dry or too moist. (The batter should not be runny, but should drop off the back of
a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to
overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on
paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make
sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small
saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to
a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more
time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the
deep-fried pork. Serve the sweet and sour pork over rice.

60. DESSERT
Almond Cookies
Almond Float
Asian Style Snap - Orange Almond Biscuit
Bananas in Cinnamon Coconut Sauce (Indonesian)
Bird's Nest with Rock Sugar Soup
Bow Ties
Candied Banana Fritters
Chinese Steamed Sponge Cake
Chinese Sponge Cake with Coconut Icing
Chocolate Fusion Fondue
Coconut Balls
Coconut Ice Cream
Dofu fa
Durian Ice Cream
Eight Precious Pudding
Five Spice Peanuts
Fortune Cookie Recipe
Fresh Ginger Ice Cream
Green Tea Cakes (Japan)
Hot Bananas in Coconut Milk (Indonesian)
Mango Ice Cream
Mango Pudding
Mooncakes
Nian Gao (Chinese New Year Cake)
Peking Dust
Raspberry Almond Float
Red Bean Paste
Red Bean Soup
Sago Cakes
Sesame Cookies
Sesame Seed Fried Custard
Steamed Pears
Steamed Chinese Fruitcake (Sticky Cake)
Sweet Almond Sauce
Sweet Red Bean Soup
Thick & Creamy Pineapple Tofu Shake

61. THANK YOU