[{"title":"Agsechi Vayingim (Agassaim Brinjal)","name":"Agsechi Vayingim (Agassaim Brinjal)","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Agsechi_Vayingim_(Agassaim_Brinjal)","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6c/Agsechi_Vayingim_%28Agassaim_Brinjal%29_saplings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vincent Caraciol Gonsalves from Agassaim village","licence":"CC0","views":701},{"title":"Akki rotti","name":"Akki rotti","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Akki_rotti","ingredients":["Rice flour","water"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Akki_rotti_fish_fry_and_fish_curry_homemade_by_Sujatha_aunty_karnataka.jpg_01.jpg/960px-Akki_rotti_fish_fry_and_fish_curry_homemade_by_Sujatha_aunty_karnataka.jpg_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Draupadigamy9305","licence":"CC BY-SA 4.0","views":8114,"langs":["ar","hi","id","kn","pa","ta"],"langNames":{"ar":"أكي روتي","hi":"अक्की रोटी","id":"Akki rotti","kn":"ಅಕ್ಕಿ ರೊಟ್ಟಿ","pa":"ਅੱਕੀ ਰੋਟੀ","ta":"அக்கி ரொட்டி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Akuri","name":"Akuri","country":"India","region":"Western India","url":"https://en.wikipedia.org/wiki/Akuri","ingredients":["scrambled egg"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Dishoom%2C_King%27s_Cross%2C_London.jpg/960px-Dishoom%2C_King%27s_Cross%2C_London.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewan Munro from London, UK","licence":"CC BY-SA 2.0","leadFile":"Dishoom,_King's_Cross,_London.jpg","views":38017,"langs":["as","az","bn","fa","hi","ml","pa","ta","uz"],"langNames":{"as":"আকুৰী","az":"Akuri","bn":"আকুরি","fa":"خاگینه","hi":"अकूरी","ml":"അകൂരി","pa":"ਅਕੂਰੀ","ta":"அகுரி","uz":"Akuri"}},{"title":"Al Hachi","name":"Al Hachi","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Al_Hachi","views":1340},{"title":"Aloo chokha","name":"Aloo chokha","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Aloo_chokha","ingredients":["Potatoes","oil","onion","bell pepper","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Aloo_chokha_in_Bengal%2C_India.jpg/960px-Aloo_chokha_in_Bengal%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","views":6734,"originClaims":["Bangladesh","India"]},{"title":"Appam","name":"Appam","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Appam","ingredients":["Rice batter"],"prepSummary":"अप्पम या वेल्लयप्पम दक्षिण भारत से उत्पन्न एक प्रकार का पतला, किनारों पर कुरकुरा और बीच में नरम डोसा/चीला जैसा व्यंजन है। यह खमीर उठाए हुए चावल के घोल और नारियल के दूध से बनाया जाता है, जिसे पारंपरिक रूप से अप्पचट्टी नामक एक गहरे कड़ाही जैसे पैन में पकाया जाता है। यह भारत के केरल, तमिलनाडु राज्यों और श्रीलंका में एक लोकप्रिय व्यंजन है। श्रीलंका में इसे आमतौर पर हॉपर्स के नाम से जाना जाता है। अप्पम आमतौर पर नाश्ते या रात के खाने में परोसे जाते हैं, अक्सर इसे सब्ज़ी या अंडे की करी के साथ परोसा जाता है।","course":"Breakfast or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Appam_%28hoppers%29_from_Kerala%2C_India.jpg/960px-Appam_%28hoppers%29_from_Kerala%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 3.0","views":70728,"langs":["ar","as","bn","cs","de","es","eu","fa","fr","hi","id","it","ja","jv","ka","kn","ko","ml","ms","my","or","pa","pl","si","ta","te","th","uk","zh"],"langNames":{"ar":"أبام","as":"অপ্পম","bn":"আপ্পাম","cs":"Appam","de":"Appam (Lebensmittel)","es":"Appam","eu":"Appam","fa":"اپام","fr":"Appam","hi":"अप्पम","id":"Apem","it":"Appam","ja":"ホッパー (料理)","jv":"Apem","ka":"აპამი","kn":"ಅಪ್ಪಂ","ko":"아팜","ml":"അപ്പം","ms":"Apam","my":"အာပုံ","or":"ଆପ୍ପମ","pa":"ਅੱਪਮ","pl":"Appam","si":"ආප්ප","ta":"அப்பம்","te":"అప్పం","th":"อาโป้ง","uk":"Хопперс","zh":"阿榜糕"},"sourceLanguage":"hi","originClaims":["Sri Lanka","India"]},{"title":"Attappady Thuvara","name":"Attappady Thuvara","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Attappady_Thuvara","views":658,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Aush jushpare","name":"Aush jushpare","country":"India","region":"Armenian","url":"https://en.wikipedia.org/wiki/Aush_jushpare","ingredients":["vegetables","broth","chaka"],"course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Aash_a_traditional_food_in_iran.JPG/960px-Aash_a_traditional_food_in_iran.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maahmaah","licence":"Public domain","leadFile":"Aash_a_traditional_food_in_iran.JPG","views":1599},{"title":"Authoor Vetrilai","name":"Authoor Vetrilai","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Authoor_Vetrilai","views":925},{"title":"Bagiya","name":"Bagiya","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Bagiya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Gulbakawali_Plants_at_Mai_Ki_Bagiya%2C_Amarkantak%2C_India.jpg/960px-Gulbakawali_Plants_at_Mai_Ki_Bagiya%2C_Amarkantak%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pankaj Oudhia","licence":"CC BY-SA 4.0","views":4135},{"title":"Baingan bharta","name":"Baingan bharta","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Baingan_bharta","ingredients":["Brinjal","onion","tomato","chili","green peas","cilantro","spices (incl. coriander","cumin"],"prepSummary":"बैंगन भर्ता (मसला हुआ बैंगन) भारतीय उपमहाद्वीप का एक व्यञ्जन है। बैंगन का भर्ता भारतीय उपमहाद्वीप के सभी राष्ट्र के राष्ट्रीय व्यञ्जनों का एक भाग है। यह एक शाकाहारी व्यञ्जन है जिसे बैंगन से बनाया जाता है जिसे लकड़ी के कोयले व सीधी आग पर भुना जाता है। इससे इसमें एक धुएँ के स्वाद आ जाता है। भुने और मसले बैंगन को तब कटे हुआ टमाटर, प्याज, अदरक, लहसुन, जीरे, हरी-भरी धनिया पत्ती, मिर्च, काली मिर्च, और सरसों के तेल व किसी वनस्पति तेल में भुना जाता है। पारम्परिक रूप से यह पकवान बहुत बार बाटी (गक्कड़) रोटी व पराँठे के साथ खाया जाता है और चावल, रायता, दही सलाद के साथ भी परोसा जाता है। बिहार और उत्तर प्र","course":"Appetizer, side dish, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Baigan_Bharta_from_Nagpur.JPG/960px-Baigan_Bharta_from_Nagpur.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dheerajk88","licence":"CC BY-SA 4.0","leadFile":"Baigan_Bharta_from_Nagpur.JPG","views":32102,"langs":["bn","fr","hi","id","ja","jv","kn","mr","te","ur"],"langNames":{"bn":"বেগুন ভর্তা","fr":"Baingan bharta","hi":"बैंगन का भर्ता","id":"Baingan bharta","ja":"ベイガン・バルタ","jv":"Baingan bharta","kn":"ಬದನೆಕಾಯಿ ಭರ್ತಾ","mr":"वांग्याचे भरीत","te":"బైంగన్ భర్తా","ur":"بینگن کا بھرتہ"},"sourceLanguage":"hi"},{"title":"Balchão","name":"Balchão","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Balch%C3%A3o","ingredients":["Fish","prawns","or pork"],"prepSummary":"Ginger, garlic and roasted spices are ground into a paste with the vinegar. The prawns are fried in oil until opaque and removed from the pan. Then onions and tomatoes are fried, and the spice-vinegar paste, sugar, and salt are added. This is fried until the oil begins to separate from the masala. The prawns are then added back, and the combination is cooked a few more minutes. Balchão is usually served with plain hot boiled rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/Balch%C3%A3o_de_porco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adriao","licence":"CC BY-SA 4.0","views":3530,"langs":["es","fr","ha","id","jv","kn","ko","pa","pt","ta"],"langNames":{"es":"Balchão","fr":"Balchão","ha":"Balchão","id":"Balchão","jv":"Balchão","kn":"ಬಾಲ್ಚಾವ್","ko":"발창","pa":"ਬਾਲਚੋ","pt":"Balchão","ta":"பால்சாவ்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bamboo chicken","name":"Bamboo chicken","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Bamboo_chicken","ingredients":["Chicken","bamboo","Indian spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/5/51/Bamboo_Chicken_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dafy1993","licence":"CC BY-SA 4.0","views":1964},{"title":"Banana pith","name":"Banana pith","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Banana_pith","photo":"https://upload.wikimedia.org/wikipedia/commons/6/66/Pith-of-banana-stem-after-separated-with-foliage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Habsah Alwi, Juferi Idris, Mohibah Musa, Ku Halim Ku Hamid","licence":"CC BY 4.0","leadFile":"Pith-of-banana-stem-after-separated-with-foliage.jpg","views":5790},{"title":"Banaras Pan","name":"Banaras Pan","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Banaras_Pan","views":2403},{"title":"Basella alba","name":"Basella alba","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Basella_alba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Basella_alba_leaves_27052014.jpg/960px-Basella_alba_leaves_27052014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joydeep","licence":"CC BY-SA 3.0","views":65183,"langs":["ar","bn","ca","cs","de","es","fi","fr","hi","id","it","ja","kn","ko","ml","mr","ms","my","or","pa","pl","pt","ru","sv","ta","te","th","tl","ur","vi","zh"],"langNames":{"ar":"بازيلاء بيضاء","bn":"পুঁই শাক","ca":"Espinac malabar","cs":"Bazela bílá","de":"Indischer Spinat","es":"Basella alba","fi":"Malabarinpinaattio","fr":"Basella alba","hi":"पोई","id":"Lembayung malabar","it":"Basella alba","ja":"ツルムラサキ","kn":"ಬಸಳೆ","ko":"말라바시금치","ml":"വള്ളിച്ചീര","mr":"मायाळू","ms":"Pokok lembayung malabar","my":"ကင်ပိမ့်ပင်","or":"ପୋଇ","pa":"ਬੇਸੇਲਾ ਐਲਬਾ","pl":"Wyćwiklin biały","pt":"Basella alba","ru":"Базелла белая","sv":"Malabarspenat","ta":"கொடிப்பசலை","te":"బచ్చలి కూర","th":"ผักปลัง","tl":"Alugbati","ur":"پوئی","vi":"Mồng tơi","zh":"落葵"},"notFood":"a taxon"},{"title":"Batan (stone)","name":"Batan (stone)","country":"India","region":"Colombian","url":"https://en.wikipedia.org/wiki/Batan_(stone)","prepSummary":"அம்மி கல்லு அல்லது படான் (Batan (stone)) என்பது தென் அமெரிக்க, ஆண்டியன் மற்றும் இந்திய உணவு வகைகளில் பல்வேறு வகையான உணவுகளை பதப்படுத்தப் பயன்படும் ஒரு சமையலறை பாத்திரமாகும். இது ஒரு தட்டையான கல் மற்றும் \"உனா\" என்று அழைக்கப்படும் ஒரு அரைக்கும் கல் உள்ளது. உனா இரண்டு கைகளிலும் பிடிக்கப்பட்டு, அம்மி கல்லில் உள்ள உணவின் மீது அசைக்கப்படுகிறது. விரும்பிய செயல்முறையைப் பொறுத்து, உனாவின் எடை சற்று பின்வாங்கப்படும், தளர்த்தப்பட வேண்டும் அல்லது அழுத்தப்படும். ராக்கிங் இயக்கங்களும் செயல்முறையைப் பொறுத்து மாறுபடும். அரைப்பது உலர்ந்த அல்லது தண்ணீர் அல்லது எண்ணெயுடன் செய்யப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Batan_%28stone%29_and_u%C3%B1a%2C_the_traditional_utensils%2C_are_in_use_of_grinding_spices_at_a_Bengali_household_in_West_Bengal%2C_India.jpg/960px-Batan_%28stone%29_and_u%C3%B1a%2C_the_traditional_utensils%2C_are_in_use_of_grinding_spices_at_a_Bengali_household_in_West_Bengal%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":7731,"langs":["as","bn","es","fa","pa","ta"],"langNames":{"as":"পটা (শিল)","bn":"বাটান (শিল)","es":"Batán (piedra de moler)","fa":"بتان (سنگ)","pa":"ਬਾਤਾਨ (ਪੱਥਰ)","ta":"அம்மி கல்லு"},"sourceLanguage":"ta"},{"title":"Beer in India","name":"Beer in India","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_India","prepSummary":"భారతదేశంలో బియ్యం లేదా చిరుధాన్యాల నుండి బీర్ వేలాది సంవత్సరాలుగా తయారు చేయబడుతోంది. 18వ శతాబ్దంలో బ్రిటిష్ వారు యూరోపియన్ బీరును భారతదేశానికి పరిచయం చేశారు. బీర్ దేశీ దారు వంటి బలమైన మద్య పానీయాలు, భారతీయ విస్కీ వంటి భారతీయ నిర్మిత విదేశీ మద్యం వలె ప్రాచుర్యం పొందలేదు. భారతదేశంలో అత్యంత ప్రాచుర్యం పొందిన బీర్లు బలమైన బీర్లు. వేద కాలం నుండి బీర్ లాంటి సూరాను భారతదేశంలో ఉత్పత్తి చేస్తున్నారు (క్రీ.పూ. 1500–1200, రిగ్ వేద బియ్యం బీరును పురాతన కాలం నుండి స్థానిక తెగలు ఉత్పత్తి చేస్తున్నాయి, ఇంగ్లాండ్ నుండి భారతదేశానికి యూరోపియన్ బీర్ దిగుమతులు 1716లో ప్రారంభమయ్యాయి, దీనిని బ్రిటిష్ రాజ్ ప్రవేశపెట","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Fuller%27s_India_pale_ale.jpg/960px-Fuller%27s_India_pale_ale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","views":34486,"langs":["pa","te","zh"],"langNames":{"pa":"ਭਾਰਤ ਵਿੱਚ ਬੀਅਰ","te":"భారతదేశంలో బీర్","zh":"印度的啤酒"},"sourceLanguage":"te"},{"title":"Bhakri","name":"Bhakri","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Bhakri","ingredients":["Flour"],"prepSummary":"The dough for bhakri is prepared by mixing the flour with a small amount of salt in a bowl and kneading into a smooth stiff dough, using hot water. The dough is split into little balls. The ball is then flattened using one's palms. There are two ways to make the bhakri. It is either flattened on a surface by pressing with one's palm or it is made thin by holding the ball in both palms which requires a lot of skill. The tava (pan) is heated and the bhakri is cooked by applying a little water to the upper surface and spreading it all over with the help of the cook's fingers. The other side is also cooked on the tava. Once it is prepared, it is roasted in the direct flame on both the sides.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Bhakri_1.jpg/960px-Bhakri_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hemal0105","licence":"CC BY-SA 4.0","views":26289,"langs":["as","bn","es","fr","gu","jv","ko","mr","pa","ta"],"langNames":{"as":"ভাকৰি","bn":"ভাক্রি","es":"Bhakri","fr":"Bhakri","gu":"ભાખરી","jv":"Bhakri","ko":"바크리 (빵)","mr":"भाकरी","pa":"ਭਾਕਰੀ","ta":"பாக்ரி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bhindi fry","name":"Bhindi fry","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Bhindi_fry","ingredients":["Okra","Oil","Spices"],"prepSummary":"ভেন্ডি ভাঁজা (যাকে পর্যায়ক্রমে ওকড়া ফ্রাই, ভিন্ডি ফ্রাই, ভিন্ডি মসলা বা ভারওয়ান ভিন্ডি বলা হয়) হল ভাজা ঢেঁড়শ, যা চেরা এবং মশলার মিশ্রণ যেমন গরম মসলা এবং স্থানীয় মশলা মেশানো। এই খাবারটি নাড়াচাড়া করে ভাজা বা সামান্য ভাজা হয়, যা বাটা-ভাজা ওকরা থেকে আলাদা, যাতে কড়া ভাজা হয়। এটি সহযোগী খাবার হিসেবে পরিবেশন করা যেতে পারে ভাত ও ডালের সাথে অথবা চাপাতির সাথে সবজি হিসাবে।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Bhindi_fry_and_dal_curry.jpg/960px-Bhindi_fry_and_dal_curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NavaKrithika","licence":"CC BY-SA 4.0","views":6602,"langs":["bn","or"],"langNames":{"bn":"ভেন্ডি ভাঁজা","or":"ଭେଣ୍ଡି ଭଜା"},"sourceLanguage":"bn","originClaims":["India","Nepal","Pakistan","Bangladesh"]},{"title":"Boka Chaul","name":"Boka Chaul","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Boka_Chaul","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Close-up_of_Boka_Chaul_rice.jpg/960px-Close-up_of_Boka_Chaul_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uddipan Puzari","licence":"CC0","leadFile":"Close-up_of_Boka_Chaul_rice.jpg","views":1398},{"title":"Bombay mix","name":"Bombay mix","country":"India","region":"Bombay","url":"https://en.wikipedia.org/wiki/Bombay_mix","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/Bombaymix.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. J.P.Lon~commonswiki assumed (based on copyright claims).","licence":"Public domain","leadFile":"Bombaymix.jpg","views":31970,"langs":["bn","el","gu","he","hi","it","jv","ml","mr","ta","uk"],"langNames":{"bn":"চানাচুর","el":"Μείγμα Βομβάης","gu":"ચેવડો","he":"צ'יוודה","hi":"बंबई चिवड़ा","it":"Bombay mix","jv":"Bombay campur","ml":"മിക്സ്ചർ","mr":"चिवडा","ta":"பம்பாய் கலவை","uk":"Мумбайська суміш"}},{"title":"Borassus flabellifer","name":"Borassus flabellifer","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Borassus_flabellifer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Tal_palm_%28Borassus_flabellifer%29_seeds.jpg/960px-Tal_palm_%28Borassus_flabellifer%29_seeds.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salil Kumar Mukherjee","licence":"CC BY-SA 4.0","views":100667,"langs":["ar","az","bn","ca","cs","de","es","fa","fi","fr","hi","hu","id","it","ja","jv","ka","km","kn","ko","lt","ml","ms","ne","pl","ru","sl","sv","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"بوراس مروحي","az":"Borassus flabellifer","bn":"তাল (ফল)","ca":"Palmera de Palmira","cs":"Lontar vějířovitý","de":"Palmyrapalme","es":"Borassus flabellifer","fa":"نخل پالمیرای آسیایی","fi":"Palmyrapalmu","fr":"Palmier de Palmyre","hi":"ग्रन्थताल","hu":"Palmira-pálma","id":"Siwalan","it":"Borassus flabellifer","ja":"オウギヤシ","jv":"Siwalan","ka":"პალმირა (მცენარე)","km":"ដើមត្នោត","kn":"ತಾಳೆಮರ","ko":"다라수","lt":"Vėduoklinė palmyra","ml":"കരിമ്പന","ms":"Tal","ne":"ताडको रूख","pl":"Winodań wachlarzowata","ru":"Пальмировая пальма","sl":"Sladkorna palma","sv":"Palmyrapalm","ta":"ஆசியப் பனை","te":"తాటి","th":"ตาล","uk":"Пальмірова пальма","ur":"تاڑ","vi":"Thốt nốt","zh":"糖棕"},"notFood":"a taxon"},{"title":"Borsuri Tur Dal","name":"Borsuri Tur Dal","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Borsuri_Tur_Dal","views":925},{"title":"Bulgur","name":"Bulgur","country":"India","url":"https://en.wikipedia.org/wiki/Bulgur","prepSummary":"A 2007 study published in the Journal of Food Engineering found that the consumption of bulgur in south-eastern Turkey was 2 and 2.5 times that of pasta and rice, respectively, with the average person consuming 25 kilograms of bulgur annually, and in the Levant, Arabia, Iran, and Iraq, it reached 30-35 kilograms annually.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Bulgur.jpg/960px-Bulgur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Myself","licence":"CC BY-SA 3.0","leadFile":"Bulgur.jpg","views":211512},{"title":"Bun kebab","name":"Bun kebab","country":"Pakistan","region":"Sindh","url":"https://en.wikipedia.org/wiki/Bun_kebab","ingredients":["Buns","shami kebab","eggs","vegetables"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b3/Bun_Kabab.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"LunaticFringe97","licence":"CC BY-SA 4.0","leadFile":"Bun_Kabab.JPG","views":8586,"langs":["ar","bn","fa","id","jv","ko","ur"],"langNames":{"ar":"بن كباب","bn":"বান কাবাব","fa":"بن کباب","id":"Roti kebab","jv":"Roti kebab","ko":"반 카바브","ur":"بن کباب"},"city":"Karachi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cafreal","name":"Cafreal","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Cafreal","ingredients":["Fowl (Chicken","originally Guinea Fowl)","fresh coriander leaves","pepper"],"prepSummary":"ಕಾಫ್ರಿಯಾಲ್ ಭಾರತದ ಗೋವಾ ರಾಜ್ಯದಲ್ಲಿ ವ್ಯಾಪಕವಾಗಿ ಸೇವಿಸಲ್ಪಡುವ ಒಂದು ಮಸಾಲೆಯುಕ್ತ ಖಾದ್ಯವಾಗಿದೆ. ಈ ಖಾದ್ಯವು ಆಫ಼್ರಿಕಾ ಖಂಡದದಲ್ಲಿನ ಪೊರ್ಚುಗೀಸ್ ವಸಾಹತುಗಳಿಂದ ಹುಟ್ಟಿಕೊಂಡಿತು. ಪೋರ್ಚುಗೀಸ್ ಮತ್ತು ಪೋರ್ಚುಗೀಸರ ಕೆಳಗೆ ಸೇವೆಸಲ್ಲಿಸುತ್ತಿದ್ದ ಆಫ಼್ರಿಕನ್ ಸೈನಿಕರು ಇದನ್ನು ಗೋವಾದ ಪಾಕಪದ್ಧತಿಗೆ ಪರಿಚಯಿಸಿದರು. ಸಾಮಾನ್ಯ ತಯಾರಿಕೆಯು ಹಸಿರು ಮೆಣಸಿನಕಾಯಿ, ತಾಜಾ ಕೊತ್ತುಂಬರಿ ಎಲೆಗಳು, ಈರುಳ್ಳಿ, ಬೆಳ್ಳುಳ್ಳಿ, ಶುಂಠಿ, ದಾಲ್ಚಿನ್ನಿ, ಕರಿಮೆಣಸು, ಖಾರದ ಪುಡಿ, ಜಾಪತ್ರೆ, ಲವಂಗದ ಪುಡಿ ಮತ್ತು ನಿಂಬೆಯ ರಸ ಅಥವಾ ವಿನಿಗರ್‌ನ್ನು ಒಳಗೊಳ್ಳುತ್ತದೆ. ಚಿಕನ್ ಕಾಫ಼್ರಿಯಾಲ್‍ನ್ನು ಯಾವಾಗಲೂ ಕೋಳಿಯ ಕಾಲುಗಳಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ, ಮತ್ತು ಮೇಲೆ ಹೇಳಲಾದ ಸಂಬಾರ ಪದಾರ್ಥಗಳು ಹಾಗೂ ಮೂಲಿಕೆಗಳಿಂದ ರುಚಿಗೊಳಿಸಲಾಗುತ್ತದೆ ಮತ್ತು ಸ್ವಲ್ಪ ಎ","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Guinea_Fowl_Cafreal.jpg/960px-Guinea_Fowl_Cafreal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Souradeep.Dasgupta","licence":"CC BY 4.0","views":9190,"langs":["es","kn","pt"],"langNames":{"es":"Cafreal","kn":"ಕಾಫ್ರಿಯಾಲ್","pt":"Cafreal"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Carrot pudding","name":"Carrot pudding","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Carrot_pudding","ingredients":["carrots","butter","sugar","eggs","spices"],"prepSummary":"கேரட் புட்டிங் (Carrot pudding) என்பது உலகெங்கிலும் உள்ள பரந்த அளவிலான கலாச்சாரங்களுக்கு பாரம்பரியமான உணவாகும். இவ்வுணவை சுவையான புட்டிங்காக (வழக்கமான உணவுடன் இணைந்து) அல்லது ஈற்றுணவாக பரிமாறலாம். 1591 ஆம் ஆண்டில் வெளியிடப்பட்ட ஆங்கிலப் பாகம், \"கேரட் வேரில் புட்டு\" என்று விவரிக்கிறது. இவ்வுணவு அடிப்படையில் இறைச்சி, சுருக்கம், கிரீம், முட்டைகள், திராட்சை, பேரீச்சம்பழம் மற்றும் சர்க்கரை கலந்த இனிப்பு, மசாலாப் பொருட்கள் (கிராம்பு மற்றும் மசூதி சிகிராப்ட் கேரட் மற்றும் பிரட்தூள்கள்) ஆகியவற்றைக் கொண்டு அடைக்கப்பட்ட கேரட் ஆகும். தி ஆக்சுபோர்டு கம்பானியன் டு புட் என்ற புத்தகத்தில், எழுத்தாளர் ஆலன் டே","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Carrot_pudding.jpg/960px-Carrot_pudding.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaharbano","licence":"CC BY 4.0","views":4228,"langs":["ar","bn","el","es","fa","hy","it","ja","jv","pa","ru","ta","uk"],"langNames":{"ar":"بودينغ الجزر","bn":"গাজরের পুডিং","el":"Πουτίγκα καρότου","es":"Budín de zanahoria","fa":"پودینگ هویج","hy":"Գազարով պուդինգ","it":"Pudding di carote","ja":"ニンジンプリン","jv":"Pudhing wortel","pa":"ਗਾਜਰ ਪੁਡਿੰਗ","ru":"Морковный пудинг","ta":"கேரட் புட்டிங்","uk":"Морквяний пудинг"},"sourceLanguage":"ta"},{"title":"Chaat","name":"Chaat","country":"India","region":"Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Chaat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Papri_chaat_in_chaat_buzz.jpg/960px-Papri_chaat_in_chaat_buzz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"omar","licence":"CC BY-SA 4.0","views":91624,"langs":["ar","as","bn","de","es","fr","gu","ha","he","hi","id","it","jv","kn","ko","pa","ru","uk","ur"],"langNames":{"ar":"جات (طبق)","as":"চাট (খাদ্য)","bn":"চাট","de":"Chat (Snack)","es":"Chaat","fr":"Chaat (cuisine)","gu":"ચાટ","ha":"Chaat","he":"צ'אט (מאכל)","hi":"चाट","id":"Chaat","it":"Chaat (gastronomia)","jv":"Chaat","kn":"ಚಾಟ್","ko":"차트 (음식)","pa":"ਚਾਟ","ru":"Чаат","uk":"Чаат","ur":"چاٹ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chaat masala","name":"Chaat masala","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Chaat_masala","prepSummary":"चाट मसाला भारतीय और पाकिस्तानी खाने में काम में लिया जाने वाला मसाला मिश्रण है। यह सामान्यतः आमचूर (शुष्क आम का चूर्ण), जीरा, काला नमक, धनिया, अदरक, नमक, काली मिर्च, हींग और मिर्च पाउडर के मिश्रण से बनाया जाता है। यह स्वाद में मीट्ठा और खट्टा दोनों तरह का होता है। यह भेलपूरी, पानी पूरी, आलू चाट और दही पुड़ी में जैसे तेज व्यंजनों में स्वाद के लिए भी किया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Masala_Puri_%28Chaat%29.jpg/960px-Masala_Puri_%28Chaat%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ams4wiki","licence":"CC BY-SA 4.0","views":55625,"langs":["ar","as","bn","ca","cs","de","el","es","fr","gu","he","hi","it","ja","kn","ms","ru","ta","th","uk"],"langNames":{"ar":"جات مصالحة","as":"চাট মছলা","bn":"চাট মসলা","ca":"Chaat masala","cs":"Čát masála","de":"Chat Masala","el":"Τσάατ μασάλα","es":"Chaat masala","fr":"Chāt masālā","gu":"ચાટ મસાલો","he":"צ'אט מסאלה","hi":"चाट मसाला","it":"Chaat masala","ja":"チャットマサラ","kn":"ಚಾಟ್ ಮಸಾಲಾ","ms":"Chaat masala","ru":"Чаат масала","ta":"சாட் மசாலா","th":"ชาตมาซาลา","uk":"Чаат масала"},"sourceLanguage":"hi"},{"title":"Chakli","name":"Chakli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Chakli","ingredients":["Rice flour","Bengal gram flour","black gram flour","water","salt"],"prepSummary":"Chakli is made from the flours of rice, Bengal gram (chickpea) and black gram (urad dal). Other ingredients include coriander seed powder, cumin seed (jeera) powder, sesame seeds, red pepper powder, turmeric powder, salt, asafoetida powder and oil. Some variations also include green gram (moong) and pigeon pea (tuar/arhar) instead of black gram. The flours and seed powders are mixed, and boiling water is added to make a dough. The dough is kneaded and shaped into circular forms, using a mould. In commercial food processing units, usually a chakli extruder is used for shaping the dough. The shaped dough is fried in hot oil until it becomes brown in colour.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Soru_Chakli_Pitha.jpg/960px-Soru_Chakli_Pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phelubabu","licence":"CC BY 3.0","views":19712,"langs":["bn","gu","hi","kn","mr","pa","te"],"langNames":{"bn":"চকলি","gu":"ચકરી","hi":"चकली","kn":"ಚಕ್ಕುಲಿ","mr":"चकली","pa":"ਚਕਲੀ","te":"జంతిక"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chakna","name":"Chakna","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Chakna","ingredients":["Goat tripe","spices"],"prepSummary":"ਚਕਨਾ ਜਾਂ ਚੱਕਨਾ ਇੱਕ ਮਸਾਲੇਦਾਰ ਸਟੂਅ ਹੈ, ਜੋ ਕਿ ਭਾਰਤੀ ਉਪ-ਮਹਾਂਦੀਪ ਤੋਂ ਉਤਪੰਨ ਹੁੰਦਾ ਹੈ, ਜੋ ਬੱਕਰੀ ਦੇ ਟ੍ਰਾਈਪ ਅਤੇ ਹੋਰ ਜਾਨਵਰਾਂ ਦੇ ਪਾਚਨ ਅੰਗਾਂ ਤੋਂ ਬਣਿਆ ਹੁੰਦਾ ਹੈ। ਇਹ ਹੈਦਰਾਬਾਦੀ ਮੁਸਲਮਾਨਾਂ ਵਿੱਚ ਇੱਕ ਵਿਸ਼ੇਸ਼ਤਾ ਹੈ। ਭਾਰਤ ਦੇ ਹੋਰ ਸਾਰੇ ਹਿੱਸਿਆਂ ਵਿੱਚ, ਚਕਨਾ ਸ਼ਰਾਬ ਦੇ ਨਾਲ ਸੇਵਨ ਲਈ ਕਿਸੇ ਵੀ ਸਨੈਕਸ/ਫਿੰਗਰ ਫੂਡ ਨੂੰ ਦਰਸਾਉਂਦਾ ਹੈ। ਟ੍ਰਾਈਪ ਸਟੂਅ ਵਿੱਚ ਜਿਗਰ ਅਤੇ ਗੁਰਦੇ ਦੇ ਟੁਕੜੇ ਸ਼ਾਮਲ ਹੁੰਦੇ ਹਨ। ਇਹ ਆਮ ਤੌਰ 'ਤੇ ਪੂਰੇ ਭਾਰਤ ਵਿੱਚ ਸ਼ਰਾਬ ਦੇ ਨਾਲ ਖਾਦਾ ਜਾਂਦਾ ਹੈ। ਜ਼ਿਆਦਾਤਰ ਪਾਰਟੀਆਂ ਇਸਦੇ ਬਿਨਾਂ ਅਧੂਰੀਆਂ ਹਨ, ਵਿਆਹਾਂ ਵਿੱਚ ਵੀ ਇਸਦਾ ਇਸਤੇਮਾਲ ਕੀਤਾ ਜਾਂਦਾ ਹੈ।","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/Chakna.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mrudit161187","licence":"CC BY-SA 4.0","views":4540,"langs":["ar","nb","pa","uk"],"langNames":{"ar":"تشاكنا","nb":"Chakna","pa":"ਚਕਨਾ","uk":"Чакна"},"sourceLanguage":"pa","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chandrakala (dessert)","name":"Chandrakala (dessert)","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Chandrakala_(dessert)","ingredients":["Maida flour","khoa","sugar","semolina","cardamom","coconut","almonds","cashews"],"prepSummary":"சந்திரகலா (Chandrakala) என்பது குஜியாவைப் போன்ற தமிழ்நாட்டிலிருந்து வரும் ஒரு இனிப்பு வகை. வெளிப்புற உறை மாவால் ஆனது. இதனைத் தயாரிக்க மைதா மாவு, நெய், உப்பு, தண்ணீர் கொண்டு தயாரிக்கப்படும். இதனுள் இடப்படும் உள்ளீடு பாரம்பரியமாகத் திராட்சை, தேங்காய், பாதாம், முந்திரி போன்ற உலர்ந்த பழங்களுடன் கோவா, ரவை, ஏலக்காய், சர்க்கரை மற்றும் பிஸ்தா ஆகியவற்றைப் பயன்படுத்தித் தயாரிக்கப்படுகிறது. இனிப்பில்லாத கோவாவினைப் பயன்படுத்தினால் சர்க்கரை சேர்க்க வேண்டும். சந்திரகலா என்ற பெயர் அந்த வடிவத்திலிருந்து வந்தது. சந்திரகலா என்றால் இந்தியில் நிலவொளி என்று பொருள். ஆனால் இந்த இனிப்பு சந்திர வடிவமானது; எனவே இப்பெயர","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Chandirakala.jpg/960px-Chandirakala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chathirathan","licence":"CC BY 4.0","leadFile":"Chandirakala.jpg","views":7582,"langs":["bn","hy","jv","ta"],"langNames":{"bn":"চন্দ্রকলা (মিষ্টান্ন)","hy":"Չանդրակալա","jv":"Chandrakala","ta":"சந்திரகலா (இனிப்பு)"},"sourceLanguage":"ta"},{"title":"Chhota haazri","name":"Chhota haazri","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Chhota_haazri","prepSummary":"छोटा हाज़िरी (; अर्थात् “लघु उपस्थिति/लघु उपस्थित भोजन”), ब्रिटिशकालीन उत्तर भारत में प्रातःकाल, प्रायः सूर्योदय के तुरन्त उपरान्त, गृहों तथा सैनिक छावनियों में परोसा जाने वाला एक अल्पाहार था। आगामी वर्षों में इस प्रकार के प्रातःकालीन अल्पाहार की परम्परा लुप्त हो गयी, किन्तु यह पद आज भी कुछ आंग्ल-भारतीय परिवारों, भारतीय सेना की कुछ रेजिमेण्टों तथा कुछ प्रतिष्ठित आवासीय विद्यालयों, जैसे बिशप कॉटन स्कूल, शिमला; द दून स्कूल, देहरादून; कर्नल ब्राउन कैम्ब्रिज स्कूल, देहरादून; मेयो कॉलेज, अजमेर; तथा सेन्ट पॉल्स स्कूल, दार्जिलिंग, में प्रचलित है। इन संस्थानों में “छोटा हाज़िरी” प्रातः लगभग ६:०० बजे प","views":3905,"langs":["el","hi"],"langNames":{"el":"Τσχότα χάαζρι","hi":"छोटा हाज़िरी"},"sourceLanguage":"hi"},{"title":"Chicken Chettinad","name":"Chicken Chettinad","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Chicken_Chettinad","ingredients":["Chicken","kalpasi","yogurt","cream","tomato","onion","garlic","ginger"],"prepSummary":"சிக்கன் செட்டிநாடு (Chicken Chettinad) அல்லது செட்டிநாடு சிக்கன் (செட்டிநாடு கோழிக்கறி) என்பது தமிழ்நாட்டின் செட்டிநாட்டின் உணவு வகைகளில் இருக்கும் இந்திய உணவு வகையாகும். இது தயிர், மஞ்சள் மற்றும் சிவப்பு மிளகாய், கல்பாசி, தேங்காய், கசகசா, கொத்தமல்லி, சீரகம் விதைகள், பெருஞ்சீரகம் விதைகள், கருப்பு மிளகு, நிலக்கடலை, வெங்காயம், பூண்டு மற்றும் எண்ணெய் சேர்ந்த மசாலா கலவையில் கோழிக் கறியினை ஊறவைத்து எண்ணெய்யில் பொறித்து எடுக்கப்படுகிறது. இது சூடாக, கொத்தமல்லி இலைகளால் அலங்கரிக்கப்பட்டு, புழுங்கல் அரிசி அல்லது பராத்தாவுடன் பரிமாறப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Chettinad_Chicken_Fry-Home-AndhraPradesh-005.jpg/960px-Chettinad_Chicken_Fry-Home-AndhraPradesh-005.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M N Swarna","licence":"CC BY-SA 4.0","leadFile":"Chettinad_Chicken_Fry-Home-AndhraPradesh-005.jpg","views":28286,"langs":["jv","ms","ta"],"langNames":{"jv":"Chettinad pitik","ms":"Ayam Chettinad","ta":"செட்டிநாடு கோழிக்கறி"},"sourceLanguage":"ta"},{"title":"Chicken tikka","name":"Chicken tikka","country":"Pakistan","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Chicken_tikka","ingredients":["Chicken","curd (yogurt)","red chili powder","ginger","garlic paste","lemon juice"],"course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Chicken_tikka_in_Araku_Valley%2C_Andhra_Pradesh_01.jpg/960px-Chicken_tikka_in_Araku_Valley%2C_Andhra_Pradesh_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satdeep Gill","licence":"CC BY-SA 4.0","views":74520,"langs":["ar","as","bn","da","es","fr","he","hi","id","it","ja","jv","kn","ko","ml","nb","or","pa","pt","uk","ur","vi"],"langNames":{"ar":"دجاج تكة","as":"চিকেন টিক্কা","bn":"চিকেন টিক্কা","da":"Murgh tikka","es":"Pollo tikka","fr":"Poulet tikka","he":"עוף טיקה","hi":"चिकन टिक्का","id":"Ayam tikka","it":"Pollo tikka","ja":"チキンティッカ","jv":"Pitik tikka","kn":"ಚಿಕನ್ ಟಿಕ್ಕಾ","ko":"무르그 티카","ml":"ചിക്കൻ ടിക്ക","nb":"Murgh tikka","or":"ଚିକେନ ଟିକ୍କା","pa":"ਚਿਕਨ ਟਿੱਕਾ","pt":"Frango tikka","uk":"Куряча тикка","ur":"مرغ ٹکہ","vi":"Gà Tikka"}},{"title":"Chilli chicken","name":"Chilli chicken","country":"India","region":"Indian Chinese","url":"https://en.wikipedia.org/wiki/Chilli_chicken","ingredients":["Chicken","ginger","garlic paste","lemon juice"],"prepSummary":"Chilli chicken comes in several variations with differences in spices and seasoning, as well as its \"sauce\" and \"dry\" variants with differences in their quantity of sauce or gravy. The South Asian contributions to this dish are in the spices used, while the Cantonese contributions include the sweet and savoury flavours along with the Chinese cooking techniques used in its preparation.","course":"Starters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/CHILLI_CHICKEN.jpg/960px-CHILLI_CHICKEN.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"G.HarishGovindaraj","licence":"CC BY-SA 4.0","views":17390,"langs":["fa","hi","jv","kn","pa","ta"],"langNames":{"fa":"مرغ فلفلی","hi":"चिली चिकन","jv":"Pitik pedhes","kn":"ಚಿಲ್ಲಿ ಚಿಕನ್","pa":"ਚਿੱਲੀ ਚਿਕਨ","ta":"சில்லி சிக்கன்"}},{"title":"Chingri malai curry","name":"Chingri malai curry","country":"Malaysia","region":"Bengal","url":"https://en.wikipedia.org/wiki/Chingri_malai_curry","ingredients":["Prawns","coconut milk"],"prepSummary":"இறால் மலாய் கறி அல்லது மலாய் இறால், என்றும் அழைக்கப்படும் இந்த உணவுப்பொருள், புலி (பாக்தா) மற்றும் சிங்க இறால் (சிங்ரி), தேங்காய் பால் இணைத்து மசாலாப் பொருட்களோடு செய்யப்படும் ஒரு வங்காள சமையல் உணவாகும். வங்காளம் முழுவதும் பிரபலமாக உள்ள இது, திருமணங்கள் மற்றும் கொண்டாட்டங்களின் போதோ அல்லது அவர்கள் வீட்டிற்கு வரும் சிறப்பு விருந்தினர்களுக்காக சமைக்கப்பட்டு பரிமாறப்படுகிறது, கொல்கத்தாவில் உள்ள ஆங்கிலேயர்களிடையே மிகவும் பிரபலமாக இருந்த இவ்வுணவானது காக்ஸ் பஜாரில் இருந்து இந்தியா முழுவதும் மிகவும் பிரபலமானதாகும்","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Gr%C3%B8ntsager_og_tigerrejer_i_r%C3%B8d_karry_%284477230448%29.jpg/960px-Gr%C3%B8ntsager_og_tigerrejer_i_r%C3%B8d_karry_%284477230448%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cyclonebill from Copenhagen, Denmark","licence":"CC BY-SA 2.0","leadFile":"Grøntsager_og_tigerrejer_i_rød_karry_(4477230448).jpg","views":6712,"langs":["as","bn","jv","or","pa","ta"],"langNames":{"as":"মিছামাছৰ মালাই কাৰি","bn":"চিংড়ি মালাই কারি","jv":"Chingri malai kari","or":"ଚିଙ୍ଗୁଡ଼ି ମଲାଇ","pa":"ਛਿਨਗਰੀ ਮਲਾਈ ਕੜੀ","ta":"இறால் மலாய் கறி"},"sourceLanguage":"ta"},{"title":"Aloo chap","name":"Aloo chap","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Aloo_chap","ingredients":["Potatoes","spices","herbs"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/%E0%A6%86%E0%A6%B2%E0%A7%81%E0%A6%B0_%E0%A6%9A%E0%A6%AA.jpg/960px-%E0%A6%86%E0%A6%B2%E0%A7%81%E0%A6%B0_%E0%A6%9A%E0%A6%AA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amana Hossain","licence":"CC BY-SA 4.0","leadFile":"আলুর_চপ.jpg","views":7590,"originClaims":["Bangladesh","India"]},{"title":"Churri","name":"Churri","country":"India","region":"Telangana State (India)","url":"https://en.wikipedia.org/wiki/Churri","ingredients":["Yogurt","butter milk"],"prepSummary":"சுர்ரி (Churri) என்பது தயிர், மோர், மிளகாய் கொண்டு தயாரிக்கப்படும் ஒர் காரமான இந்தியத் துணை உணவாகும். இது பாரம்பரியமாக பிரியாணி, வறுத்த இறைச்சி வகைகளுடன் துணை உணவாகப் பரிமாறப்படுகிறது. மேலும், பல்வேறு காரமான உணவுகளுடன் சேர்த்து உண்ணப்படும் புத்துணர்ச்சி அளிக்கும் துணை உணவாகவும் விளங்குகிறது.","views":1421,"langs":["ta"],"langNames":{"ta":"சுர்ரி"},"sourceLanguage":"ta"},{"title":"Cinnamomum tamala","name":"Cinnamomum tamala","country":"India","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Cinnamomum_tamala","prepSummary":"సిన్నమొముం తమాల, అనేది ఒక చెట్టు.ఇది ఎక్కువుగా హిమాలయాల్లో, ఉత్తర భారతదేశంలోని ప్రాంతాలలో పెరుగుతుంది.ఇది ఇంకా బంగ్లాదేశ్, నేపాల్, భూటాన్, చైనా దేశాలలో కూడా అభివృద్ధి చెందింది. దీనిని భారత బే ఆకు, లేదా తేజ్ పట్, మలబార్ ఆకు, భారత బెరడు, భారతీయ కాసియా అని కూడా అంటారు. ఇవి 20 మీ (66 అడుగుల) ఎత్తు వరకు పెరుగుతాయి. దీని ఆకులు, బెరడు వంటలలో సుగంధం కోసం, ఔషధ ప్రయోజనాల కొరకు ఉపయోగిస్తారు.వీటి ఆకులను ఆకు పత్రి అని కూడా అంటారు. వాటిలో కొన్ని రకాల జాతికి చెందిన ఆకులు నత్తి ఉన్నవారికి, నోటిలో ఉంచుకొని రసం మింగుచూ ఉంటే నత్తి తగ్గిపోతుందనే నమ్మకం ఉంది.ఇంకా డయాబెటిస్, దగ్గు, జలుబు, ఆర్థరైటిస్, గుండె, కా","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Cinnamomum_tamala_in_Bangladesh.jpg/960px-Cinnamomum_tamala_in_Bangladesh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kayser Ahmad","licence":"CC BY-SA 4.0","views":33341,"langs":["ar","as","az","bn","ca","de","es","fa","fr","ja","kn","ko","ne","pl","pt","ru","sv","te","uk","vi","zh"],"langNames":{"ar":"ساذج هندي","as":"তেজপাত","az":"Cinnamomum tamala","bn":"তেজপাতা","ca":"Malabathrum","de":"Indisches Lorbeerblatt","es":"Cinnamomum tamala","fa":"ساذج هندی","fr":"Cinnamomum tamala","ja":"タマラニッケイ","kn":"ಕಾಡು ದಾಲ್ಚಿನ್ನಿ","ko":"타말라녹나무","ne":"तेजपात","pl":"Cinnamomum tamala","pt":"Cinnamomum tamala","ru":"Коричник тамала","sv":"Indisk lager","te":"తమాల వృక్షం","uk":"Індійський лавровий лист","vi":"Cinnamomum tamala","zh":"柴桂"},"sourceLanguage":"te","notFood":"a taxon"},{"title":"Chorba","name":"Chorba","country":"India","region":"Algeria","url":"https://en.wikipedia.org/wiki/Chorba","ingredients":["Water","meat","beans، vegetables","legumes"],"prepSummary":"শর্বা, শোর্বা বা শোরবা হচ্ছে একধরনের স্যুপ বা জাউ যা বলকান অঞ্চল, উত্তর আফ্রিকা, পূর্ব ইউরোপ, মধ্য এশিয়া, দক্ষিণ এশিয়া, এবং মধ্যপ্রাচ্যের কুইজিনে পাওয়া যায়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Bean_soup_with_tomatoes_and_red_peppers.jpeg/960px-Bean_soup_with_tomatoes_and_red_peppers.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gillgaramond","licence":"CC BY-SA 4.0","leadFile":"Bean_soup_with_tomatoes_and_red_peppers.jpeg","views":36868,"langs":["bg","bn","ca","de","es","fa","fr","he","hu","id","ig","it","ja","jv","ko","pt","ru","sr","tg","th","uk","uz","zh"],"langNames":{"bg":"Чорба","bn":"শর্বা","ca":"Shurba","de":"Chorba","es":"Çorba","fa":"شوربا","fr":"Chorba","he":"צ'ורבה","hu":"Csorba (étel)","id":"Chorba","ig":"Chorba","it":"Chorba","ja":"チョルバ","jv":"Chorba","ko":"초르바","pt":"Sorpa","ru":"Шурпа","sr":"Чорба","tg":"Шӯрбо","th":"ชอร์บา","uk":"Шорва","uz":"Shoʻrva","zh":"丘爾巴"},"sourceLanguage":"bn"},{"title":"Cucumber sandwich","name":"Cucumber sandwich","country":"United Kingdom","region":"Indian","url":"https://en.wikipedia.org/wiki/Cucumber_sandwich","ingredients":["White bread","cucumber","butter"],"prepSummary":"The most basic version of this sandwich consists of bread and cucumber slices. One recipe from 1919 gives the following instructions: \"Spread white bread with butter and a dash of mayonnaise dressing. Slice fresh cucumbers, soak in salt water, dip in vinegar and drain.","course":"Afternoon tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Cucumber_sandwich%2C_samosas%2C_potato_chips_and_cake_on_a_plate_-_20110622.jpg/960px-Cucumber_sandwich%2C_samosas%2C_potato_chips_and_cake_on_a_plate_-_20110622.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katarighe.","licence":"CC BY-SA 3.0","views":47305,"langs":["ar","bn","es","fa","he","id","ja","jv","ko","ta","zh"],"langNames":{"ar":"شطيرة الخيار","bn":"শসার স্যান্ডউইচ","es":"Sándwich de pepino","fa":"ساندویچ خیار","he":"כריך מלפפון","id":"Roti lapis mentimun","ja":"キュウリサンドイッチ","jv":"Roti isi timun","ko":"오이 샌드위치","ta":"வெள்ளரிக்காய் சான்விச்","zh":"黄瓜三明治"}},{"title":"Curry leaves","name":"Curry leaves","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Curry_leaves","prepSummary":"कढ़ी पत्ते का पेड़ (मुराया कोएनिजी, (Murraya koenigii;) ; अन्य नाम: बर्गेरा कोएनिजी, (Bergera koenigii), चल्कास कोएनिजी (Chalcas koenigii)) उष्णकटिबंधीय तथा उप-उष्णकटिबंधीय प्रदेशों में पाया जाने वाला रुतासी (Rutaceae) परिवार का एक पेड़ है, जो मूलतः भारत का देशज है। अकसर रसेदार व्यंजनों में इस्तेमाल होने वाले इसके पत्तों को \"कढ़ी पत्ता\" कहते हैं। कुछ लोग इसे \"मीठी नीम की पत्तियां\" भी कहते हैं। इसके तमिल नाम का अर्थ है, 'वो पत्तियां जिनका इस्तेमाल रसेदार व्यंजनों में होता है'। कन्नड़ भाषा में इसका शब्दार्थ निकलता है - \"काला नीम\", क्योंकि इसकी पत्तियां देखने में कड़वे नीम की पत्तियों से मिलती-जु","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Curry_Trees.jpg/960px-Curry_Trees.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rantingsteve at English Wikipedia","licence":"Public domain","leadFile":"Curry_Trees.jpg","views":2316,"langs":["af","ar","as","bg","bn","ca","de","el","es","fa","fi","fr","gu","he","hi","id","ja","kn","ko","ml","mr","ms","nl","or","pa","pl","pt","ru","si","sv","ta","te","uk","vi","zh"],"langNames":{"af":"Kerrieboom","ar":"مراية كونيجية","as":"নৰসিংহ (উদ্ভিদ)","bg":"Къри (растение)","bn":"বারসুঙ্গা","ca":"Arbre de fulla de curri","de":"Currybaum","el":"Μουρραιΐα του Κένιγκ","es":"Murraya koenigii","fa":"درخت کاری","fi":"Intianjasmikki","fr":"Kaloupilé","gu":"મીઠો લીમડો","he":"קארי (עץ)","hi":"मीठा नीम","id":"Salam koja","ja":"オオバゲッキツ","kn":"ಕರಿಬೇವಿನ ಮರ","ko":"커리나무","ml":"കറിവേപ്പ്","mr":"कढीलिंब","ms":"Kari (pokok)","nl":"Kerrieboom","or":"ଭୃସଙ୍ଗ ଗଛ","pa":"ਕੜ੍ਹੀ ਪੱਤੇ ਦਾ ਰੁੱਖ","pl":"Bergera koenigii","pt":"Murraya koenigii","ru":"Муррайя Кёнига","si":"කරපිංචා","sv":"Murraya koenigii","ta":"கறிவேம்பு","te":"కరివేపాకు","uk":"Murraya koenigii","vi":"Murraya koenigii","zh":"調料九里香"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Customs and etiquette in Indian dining","name":"Customs and etiquette in Indian dining","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Customs_and_etiquette_in_Indian_dining","prepSummary":"ഇന്ത്യയിലെ ഭക്ഷണവിഭവങ്ങളുടെ വൈവിധ്യം പോലെ തന്നെ പ്രാധാന്യമർഹിക്കുന്നതാണ് ഇന്ത്യൻ സംസ്കാരത്തോടനുബന്ധിച്ച ഭക്ഷണ ഉപചാരക്രമങ്ങൾ. പ്രാദേശികമായ ആചാരങ്ങളും, പാരമ്പര്യങ്ങളും, മതങ്ങളും അനുസരിച്ച് ഭക്ഷണം കഴിക്കുമ്പോഴുന്ന സമുചിതമായ പെരുമാറ്റങ്ങൾ വ്യത്യസ്തമാണ്.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Vegetarian_Andhra_Meal.jpg/960px-Vegetarian_Andhra_Meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PriyaBooks","licence":"CC BY 2.0","leadFile":"Vegetarian_Andhra_Meal.jpg","views":11277,"langs":["bn","es","ml"],"langNames":{"bn":"ভারতীয় খাদ্যগ্রহণ রীতিনীতি এবং শিষ্টাচার","es":"Etiqueta sobre la mesa en la India","ml":"ഇന്ത്യൻ ഭക്ഷണരീതിയിലെ ഉപചാരക്രമങ്ങൾ"},"sourceLanguage":"ml"},{"title":"Dabbawala","name":"Dabbawala","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Dabbawala","prepSummary":"डब्बावाला या डब्बेवाले ऐसे लोगोंॱ का एक समूह है जो भारत मेंॱ ज्यादातर मुंबई शहर मेॱ काम कर रहे सरकारी और गैर-सरकारी कर्मचारियों को दोपहर का खाना कार्यस्थल पर पहुँचाने का काम करता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Dabbawala.jpg/960px-Dabbawala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joe Zachs from Pune, India","licence":"CC BY 2.0","views":82327,"langs":["as","bg","bn","cs","da","de","es","fi","fr","hi","ja","kn","ko","ml","mr","nb","nl","or","ru","sv","ta","te","th","zh"],"langNames":{"as":"ডাব্বাৱালা","bg":"Дабавала","bn":"ডাব্বাওয়ালা","cs":"Dabbawala","da":"Dabbawala","de":"Dabbawala","es":"Dabbawala","fi":"Dabba Wallah","fr":"Dabbawallah","hi":"मुंबई डब्बावाला","ja":"ダッバーワーラー","kn":"ಮುಂಬೈ ನಗರದ ಡಬ್ಬಾವಾಲಾಗಳು","ko":"다바왈라","ml":"ഡബ്ബാവാല","mr":"मुंबईतील डबेवाले","nl":"Dabbawala","nb":"Dabbawala","or":"ମୁମ୍ବାଇ ଡବାବାଲା","ru":"Даббавала","sv":"Dabbawala","ta":"டப்பாவாலா","te":"డబ్బావాలా","th":"ฑัพพาวาลา","zh":"达巴瓦拉"},"sourceLanguage":"hi"},{"title":"Dagdi Jowar of Jalna","name":"Dagdi Jowar of Jalna","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Dagdi_Jowar_of_Jalna","views":652},{"title":"Dahi (curd)","name":"Dahi (curd)","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Dahi_(curd)","ingredients":["Milk","Lactobacillus culture"],"prepSummary":"Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Curd starter is sometimes made with dried red chillies (or their stems) in hot milk. Milk is boiled and then allowed to cool for a while. When tepid, dried chili peppers or their stems are added.","course":"Homemade yogurt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Curd_India.jpg/960px-Curd_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vivekdoshi11","licence":"CC BY-SA 4.0","views":41511},{"title":"Dahi vada","name":"Dahi vada","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Dahi_vada","ingredients":["Vada","dahi (yogurt)"],"prepSummary":"Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Dahi_Vada%2C_a_popular_South_Indian_dish%2C_photographed_in_Avani_Riverside_Mall%2C_Howrah%2C_West_Bengal%2C_India%2C_April_16%2C_2024.jpg/960px-Dahi_Vada%2C_a_popular_South_Indian_dish%2C_photographed_in_Avani_Riverside_Mall%2C_Howrah%2C_West_Bengal%2C_India%2C_April_16%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":35260,"langs":["as","bn","es","fr","gu","he","hi","id","jv","kn","ko","mr","nb","or","pa","ta","te","uk","ur"],"langNames":{"as":"দহি বাদা","bn":"দই বড়া","es":"Dahi vada","fr":"Dahi vada","gu":"દહીંવડા","he":"דאהי ואדה","hi":"दही बड़ा","id":"Dahi vada","jv":"Dahi vada","kn":"ಮೊಸರು ವಡೆ","ko":"다히 바라","mr":"दहीवडा","nb":"Dahi vada","or":"ଦହିବରା","pa":"ਦਹੀਂ ਵੜਾ","ta":"தயிர் வடை","te":"ఆవడలు","uk":"Дахі вада","ur":"دہی بڑے"}},{"title":"Dairy in India","name":"Dairy in India","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Dairy_in_India","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Stamp_of_India_-_1982_-_Colnect_1005447_-_1_-_Woman_Dairy_Farmer_Cows_and_Milk_Bottles.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Post of India","licence":"GODL-India","views":23250},{"title":"Dal","name":"Dal","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Dal","ingredients":["Lentils","peas or beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/3_types_of_lentil.png/960px-3_types_of_lentil.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Justinc","licence":"CC BY-SA 2.5","leadFile":"3_types_of_lentil.png","views":156719},{"title":"Dal dhokli","name":"Dal dhokli","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Dal_dhokli","ingredients":["Dal","Dhokli/pithi"],"prepSummary":"Daal dhokli can be made with various types of daal. Some commonly used daals include toor (split pigeon peas), masoor (red lentil), and moong (mung bean). The daal is then pressure-cooked with water and tempered with spices to create a stew. The dhokli, or wheat flour pieces, are made by kneading a dough of wheat flour, salt, and water, rolling it, and cutting into pieces. Some variations add peanuts.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Dal_Dhokali.jpg/960px-Dal_Dhokali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KartikMistry","licence":"CC BY-SA 4.0","leadFile":"Dal_Dhokali.jpg","views":19332,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dalda","name":"Dalda","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Dalda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Dalda_Vegetable_Ghee.jpg/960px-Dalda_Vegetable_Ghee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Varmapak","licence":"CC BY-SA 4.0","leadFile":"Dalda_Vegetable_Ghee.jpg","views":45519,"langs":["bn","es","ml","mr","ta","te"],"langNames":{"bn":"ডালডা","es":"Vanaspati (aceite)","ml":"ഡാൽഡ","mr":"डालडा","ta":"டால்டா","te":"వనస్పతి నెయ్యి"}},{"title":"Dhana jiru","name":"Dhana jiru","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Dhana_jiru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Dhana_jiru.jpg/960px-Dhana_jiru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KartikMistry","licence":"CC BY-SA 4.0","views":2217},{"title":"Dhansak","name":"Dhansak","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Dhansak","ingredients":["Lentils","vegetables","spices","cumin seeds","ginger","garlic","mutton","either gourd or pumpkin"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Dhansak.JPG/960px-Dhansak.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Dhansak.JPG","views":49196,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dhebra","name":"Dhebra","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Dhebra","prepSummary":"To create dhebra, sufficient water and salt are mixed with millet flour and whole wheat flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are lightly fried with vegetable oil on a tava, until small brown spots appear. This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek leaves) are added as flavour. There is also dhebra made with bottle gourd called dudhi na dhebra.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Thepala.JPG/960px-Thepala.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sushant savla","licence":"CC BY 3.0","leadFile":"Thepala.JPG","views":3632},{"title":"Dilli Haat","name":"Dilli Haat","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Dilli_Haat","prepSummary":"नई दिल्ली में सफदरजंग अस्पताल और आई एन ए कालोनी के पास स्थित एक प्रमुख पर्यटन क्षेत्र, जहां बुनकर एवं काश्तकार लोग, बिचोलियों के बिना सीधे ही ग्राहकों को अपनें हस्तशिल्प बेचते हें। दिल्ली हाट एम्स से थोड़ी ही दूरी पर स्थित है। यहां पर आकर संपूर्ण भारत के एक साथ दर्शन हो जाते हैं। यहां पर भारत के विभिन्नप प्रांतों के हस्तपशिल्प् को प्रदर्शित करती दुकानें हैं। दक्षिण भारतीय व्यं। जन से लेकर सुदूर उत्ततर पूर्व के खाने के स्टॉेल भी यहां मिल जाते हैं। यहां समय समय पर सांस्कृहतिक कार्यक्रमों का आयोजन भी किया जाता है। यहां आप नृत्यि और संगीत का भी आनंद उठा सकते हैं।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Dilli_Haat_-_INA_metro_station.jpg/960px-Dilli_Haat_-_INA_metro_station.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Santosh4118","licence":"CC BY-SA 4.0","views":15666,"langs":["as","bn","hi","ml","uk","ur"],"langNames":{"as":"দিল্লী হাট","bn":"দিল্লি হাট","hi":"दिल्ली हाट","ml":"ദില്ലി ഹാട്ട്","uk":"Діллі-Хаат","ur":"دلی ہاٹ"},"sourceLanguage":"hi"},{"title":"Dosa (food)","name":"Dosa (food)","country":"India","region":"Southern India","url":"https://en.wikipedia.org/wiki/Dosa_(food)","ingredients":["Rice","black gram"],"prepSummary":"A mixture of rice and white gram that has been soaked in water for at least 4 to 5 hours is ground finely to form a batter. Some add a bit of soaked fenugreek seeds while grinding the batter. The proportion of rice to lentils is generally 3:1 or 4:1. After adding salt, the batter is allowed to ferment overnight, before being mixed with water to get the desired consistency. The batter is then ladled onto a hot tava or griddle greased with oil or ghee. It is spread out with the base of a ladle or a bowl to form a pancake. It can be made either thick like a pancake, or thin and crispy. A dosa is served hot, either folded in half or rolled like a wrap.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Dosa_Classic.jpg/960px-Dosa_Classic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prakrutim","licence":"CC BY-SA 4.0","views":166923,"langs":["ar","as","bn","da","de","es","eu","fa","fr","gu","he","hi","hy","id","it","ja","jv","ka","kn","ko","ml","mr","ms","my","nb","ne","nl","pa","pl","ru","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"دوسا","as":"ডোছা (খাদ্য)","bn":"ধোসা","da":"Dosa","de":"Dosa","es":"Dosa","eu":"Dosa (janaria)","fa":"دوسا","fr":"Dosa","gu":"ઢોસા","he":"דוסה","hi":"दोसा (व्यंजन)","hy":"Դոսա","id":"Dosa (hidangan India)","it":"Dosa (gastronomia)","ja":"ドーサ","jv":"Dosa","ka":"დოსა","kn":"ದೋಸೆ","ko":"도사 (음식)","ml":"ദോശ","mr":"डोसा","ms":"Tosai","my":"တိုရှည်","ne":"डोसा","nl":"Dosa","nb":"Dosa","pa":"ਡੋਸਾ","pl":"Dosa","ru":"Доса","ta":"தோசை","te":"దోసె","th":"โดซา","uk":"Доса","ur":"دوسا","vi":"Dosa","zh":"多薩"}},{"title":"Double ka meetha","name":"Double ka meetha","country":"India","region":"Old Hyderabad State","url":"https://en.wikipedia.org/wiki/Double_ka_meetha","ingredients":["Bread","milk","nuts"],"prepSummary":"डबल का मीठा एक लोकप्रिय हैदराबादी व्यंजन है जो मुगलई खाने से है। इसे घर पर बनाना बहुत ही आसान है और इसे बनाने के लिए थोड़ी ही सामग्री चाहिए जैसे कि ब्रेड, दूध, क्रीम और चीनी। इसमें केसर और इलायची का उपयोग भी अच्छा स्वाद और सुगंध के लिए हुआ है। इस रेसिपी में ब्रेड के टुकड़ो को कुरकुरा होने तक घी में तला जाता है (या सेका जाता है) और फिर उन्हें केसर और इलायची वाली चाशनी में डुबोकर ऊपर से रबड़ी डाली जाती है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Double_ka_meetha_with_a_big_spoon.jpg/960px-Double_ka_meetha_with_a_big_spoon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muzammil","licence":"CC BY-SA 4.0","views":21178,"langs":["ar","bn","es","hi","kn","ko","uk","ur"],"langNames":{"ar":"مزدوجة كا ميثا","bn":"শাহী টুকরা","es":"Double ka meetha","hi":"डबल का मीठा","kn":"ಡಬಲ್ ಕಾ ಮೀಠಾ","ko":"다발 카 미타","uk":"Подвійна ка мета","ur":"شاہی ٹکڑے"},"sourceLanguage":"hi"},{"title":"Dum aloo","name":"Dum aloo","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Dum_aloo","ingredients":["Potato","Indian spices","ginger","garlic","onion","herbs"],"prepSummary":"The potatoes, usually smaller ones, are first skinned and deep fried. Kashmiri dum aloo sauce is made with yogurt or khoya, and often includes a cashew nut paste. The potatoes are cooked slowly at low flame in the sauce, and can be garnished with coriander.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Spicy_aloo_dum_in_West_Bengal%2C_India.jpg/960px-Spicy_aloo_dum_in_West_Bengal%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":19475},{"title":"Dum pukht","name":"Dum pukht","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Dum_pukht","prepSummary":"The term etymologically derives from Persian. Dum or dam means 'to keep food on slow fire' and pukht means 'process of cooking', thus meaning 'cooking on a slow fire'. The method often requires cooking times up to 24 hours. Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over low heat. The two main aspects of this style of cooking are bhunao and dum, or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release its maximum flavour. The sealing of the lid of the handi with dough achieves maturing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Lucknowi_Mutton_Matka_Dum_Biriyani.jpg/960px-Lucknowi_Mutton_Matka_Dum_Biriyani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kalesh","licence":"CC BY-SA 4.0","leadFile":"Lucknowi_Mutton_Matka_Dum_Biriyani.jpg","views":13777},{"title":"Egg bhurji","name":"Egg bhurji","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Egg_bhurji","ingredients":["Eggs","onions","chilies","spices"],"prepSummary":"अंडा भुर्जी (या अंडे की भुर्जी) या जिसे पाकिस्तान में अंडा ख़ागीना कहते है भारत के उत्तर व पश्चिमी इलाकों का मशहूर खाद्य पदार्थ है। यह दिखने में व इसे बनाने का तरीका हाफ फ्राई ऑमलेट या पारसी पदार्थ अकुरी की तरह ही है। दोनों में फरक बारीक़ कटे हुए प्याज़, मिर्च और कभी कबार डाले जाने वाले मसलों से किया जाता है। इसे आमतौर पर रोटी या ब्रेड के साथ परोसा जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Spicy_egg_bhurji_%40_the_eggfactory.jpg/960px-Spicy_egg_bhurji_%40_the_eggfactory.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Praveen from Bangalore, India","licence":"CC BY 2.0","views":22397,"langs":["ar","as","bn","fa","hi","jv","kn","nb","pa","ta"],"langNames":{"ar":"بيض بورجي","as":"কণী ভূৰ্জী","bn":"ডিম ভুর্জি","fa":"تخم‌مرغ برجی","hi":"अंडा भुर्जी","jv":"Endhog bhurji","kn":"ಎಗ್ ಭುರ್ಜಿ","nb":"Egg bhurji","pa":"ਆਂਡਾ ਭੁਰਜੀ","ta":"முட்டை பொரியல்"},"sourceLanguage":"hi"},{"title":"Erachichor","name":"Erachichor","country":"India","region":"Malabar","url":"https://en.wikipedia.org/wiki/Erachichor","ingredients":["Rice","meat (beef","mutton or chicken)","spices","coconut"],"prepSummary":"Erachi choru is made with beef, mutton or chicken, depending on the cook. The meat is cooked with a paste of ginger, garlic and green chillies and the whole spices of Malabar cooking, among them cinnamon, cardamom, cloves, fennel and star anise, with coconut oil used for frying. The rice is boiled separately, sometimes with coconut milk and spices, and is then mixed into the cooked meat and its gravy. Set against biryani, erachi choru is quicker to prepare and is not layered, the rice and meat being brought together in one pot at the end.","course":"Main course","views":772},{"title":"Fafda","name":"Fafda","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Fafda","prepSummary":"To create fafda, gram flour, oil, carom seeds (ajwain), papad khar and salt are mixed in a bowl. A dough is made from the mixture using enough water. Small balls of the dough are rolled into a cylindrical shape, and after flattening, deep-fried till they turn crispy. On festival days, the shops that make fafda can have lines that start at 4 am. It is served with a chutney and salty fried-green chilis. Fafda is also accompanied with spicy shredded vegetables colloquially called \"sambharo\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Gujarati_breakfast_Fafda%2CKadhi%2CChatni%2Cjalebi-Homemade-Gujarat-_pic_01.jpg/960px-Gujarati_breakfast_Fafda%2CKadhi%2CChatni%2Cjalebi-Homemade-Gujarat-_pic_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Drmoumitade","licence":"CC BY-SA 4.0","views":7008},{"title":"Farali potatoes","name":"Farali potatoes","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Farali_potatoes","ingredients":["potatoes","cumin seeds","groundnut powder","curry leaves","sesame seeds"],"views":749,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Indian fast food","name":"Indian fast food","country":"India","region":"Indian fast food","url":"https://en.wikipedia.org/wiki/Indian_fast_food","prepSummary":"ഇന്ത്യയിലെ മാറിവരുന്ന ജീവിത രീതികളോടു കൂടി ഉത്ഭവിച്ചു വന്ന ഒരു ഭക്ഷണ രീതിയാണ് ഇന്ത്യൻ ഫാസ്റ്റ്ഫുഡ്. ഇന്ത്യയിലെ വിവിധ ഭാഗങ്ങളിൽ അതത് സ്ഥലങ്ങളിലെ പ്രാദേശിക ഭക്ഷണത്തോട് രൂചി ചേർന്നു പോകുന്ന രീതിയിലാണ് ഇന്ത്യൻ ഫാസ്റ്റ് ഫുഡുകൾ ഓരോ സ്ഥലങ്ങളിലും കാണപ്പെട്ടു വരുന്നത്. ഇതിൽ പ്രധാനമായും ശ്രദ്ധപതിപ്പിക്കുന്നത് ഭക്ഷണത്തിന്റെ ഉണ്ടാക്കുന്നതിന്റെയും വിളമ്പുന്നതിന്റെയും സമയമാണ്. ഏറ്റവും കുറഞ്ഞ സമയമുള്ള പാചകരീതിയും എളുപ്പത്തിൽ വിളമ്പാൻ പറ്റുന്ന രീതിയിലുമാണ് മിക്കയിടങ്ങളിയിലേയും ഫാസ്റ്റ് ഫുഡ് ഭക്ഷണവിഭവങ്ങൾ. ഒരു ഉദാഹരണമായി തെക്കേ ഇന്ത്യയിൽ വിളമ്പുന്ന ഉച്ചഭക്ഷണരീതിയിൽ നിന്ന് ഉടലെടുത്ത ഒരു ഫാസ്റ്റ് ഫുഡ് ഉച്ച ഭക്ഷ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Indian_BatataVada.JPG/960px-Indian_BatataVada.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arthrajsinh Solanki","licence":"CC BY-SA 4.0","views":5110,"langs":["bn","ml","uk"],"langNames":{"bn":"ভারতীয় ঝটপট খাবার","ml":"ഇന്ത്യൻ ഫാസ്റ്റ് ഫുഡ്","uk":"Індійський фастфуд"},"sourceLanguage":"ml"},{"title":"Fenugreek production in India","name":"Fenugreek production in India","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Fenugreek_production_in_India","prepSummary":"India is the largest producer of fenugreek in the world. Its seed is traded as a spice, and in an oil extract form as oleoresin. India consumes most of the seeds. Its export was 799 tonnes in 1960–61, and increased greatly to 15,135 tons by 1995–96 and then to 21,800 tonnes during 2011–12.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Aesthetic_bunch_of_fenugreek_greens.jpg/960px-Aesthetic_bunch_of_fenugreek_greens.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thamizhpparithi Maari","licence":"CC BY-SA 4.0","views":5382},{"title":"Fish and chips","name":"Fish and chips","country":"United Kingdom","region":"England","url":"https://en.wikipedia.org/wiki/Fish_and_chips","ingredients":["Battered","fried fish with deep-fried chips"],"prepSummary":"Traditional frying uses beef dripping or lard; however, vegetable oils, such as palm oil, rapeseed or peanut oil (used because of its relatively high smoke point) predominate, in part because it makes fried chips suitable for vegetarians and for adherents of certain faiths. There is a longstanding debate among vendors in the UK on whether beef dripping or vegetable oil is the best way to fry fish and chips.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Fish%2C_chips_and_mushy_peas_%284by3%29.jpg/960px-Fish%2C_chips_and_mushy_peas_%284by3%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes from Bangalore, India","licence":"CC BY-SA 2.0","views":328351,"langs":["af","ar","az","bg","ca","cs","cy","da","de","el","es","eu","fa","fi","fr","he","hi","hu","hy","id","is","it","ja","jv","ka","ko","lt","ml","ms","nb","nl","pa","pl","pt","ro","ru","sr","sv","te","th","tr","uk","ur","vi","zh"],"langNames":{"af":"Vis-en-tjips","ar":"سمك ورقائق بطاطا","az":"Balıq və çips","bg":"Риба и пържени картофи","ca":"Fish and chips","cs":"Fish and chips","cy":"Pysgodyn a sglodion","da":"Fish and chips","de":"Fish and Chips","el":"Φις εντ τσιπς","es":"Fish and chips","eu":"Fish and chips","fa":"چیپس و ماهی","fi":"Fish and chips","fr":"Fish and chips","he":"פיש אנד צ'יפס","hi":"मछली और चिप्स","hu":"Fish and chips","hy":"Ձուկ և կարտոֆիլ ֆրի","id":"Fish and Chips","is":"Fiskur og franskar","it":"Fish and chips","ja":"フィッシュ・アンド・チップス","jv":"Kripik lan iwak","ka":"თევზი და ჩიფსები","ko":"피시 앤드 칩스","lt":"Žuvis ir traškučiai","ml":"ഫിഷ് ആൻഡ് ചിപ്സ്","ms":"Ikan dan kentang goreng","nl":"Fish and chips","nb":"Fish and chips","pa":"ਮੱਛੀ ਅਤੇ ਚਿਪਸ","pl":"Fish and chips","pt":"Fish and chips","ro":"Pește cu cartofi pai","ru":"Рыба и картофель фри","sr":"Риба и помфрит","sv":"Fish and chips","te":"ఫిష్ అండ్ చిప్స్","th":"ฟิชแอนด์ชิปส์","tr":"Fish and chips","uk":"Фіш-енд-чипс","ur":"فش اور چپس","vi":"Fish and chips","zh":"炸鱼薯条"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fish curry","name":"Fish curry","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Fish_curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Goan_Mackerel_Fish_Curry_Plate.jpg/960px-Goan_Mackerel_Fish_Curry_Plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"goanfishcurryrice2","licence":"CC BY-SA 2.0","views":1469,"notFood":"a disambiguation page"},{"title":"French toast","name":"French toast","country":"France","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/French_toast","ingredients":["Bread","eggs"],"prepSummary":"Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sugar, cinnamon, nutmeg, and vanilla may be added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through. Day-old bread is often used, both for its thrift and because it will soak up more egg mixture without falling apart.","course":"Hot, with toppings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/FrenchToast.JPG/960px-FrenchToast.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0","leadFile":"FrenchToast.JPG","views":232972,"langs":["af","ar","bg","ca","cs","cy","da","de","el","es","eu","fa","fi","fr","gl","he","hi","hu","hy","it","ja","jv","kn","ko","lt","lv","ms","nb","nl","or","pl","pt","ru","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Verlore brood","ar":"خبز فرنسي محمص","bg":"Пържена филийка","ca":"Rostes de Santa Teresa","cs":"Pavézky","cy":"Tost Ffrengig","da":"Arme riddere","de":"Arme Ritter","el":"Αβγόψωμο","es":"Torrija","eu":"Torrada","fa":"تست فرانسوی","fi":"Köyhät ritarit","fr":"Pain perdu","gl":"Torrada (doce)","he":"פרנץ' טוסט","hi":"फ्रेंच टोस्ट","hu":"Bundás kenyér","hy":"Բոված հացի քաղցր կտորներ","it":"French toast","ja":"フレンチトースト","jv":"Roti panggang Perancis","kn":"ಫ಼್ರೆಂಚ್ ಟೋಸ್ಟ್","ko":"프렌치 토스트","lt":"Prancūziškas skrebutis","lv":"Franču grauzdiņi","ms":"Roti celup telur","nl":"Wentelteefje","nb":"Arme riddere","or":"ଫ୍ରେଞ୍ଚ ଟୋଷ୍ଟ","pl":"Tosty francuskie","pt":"Rabanada","ru":"Сладкие гренки","sr":"Prženice","sv":"Fattiga riddare","th":"ขนมปังปิ้งฝรั่งเศส","tr":"Yumurtalı ekmek","uk":"Солодкі грінки","uz":"Shirin non qovurmalar","vi":"Bánh mì nướng kiểu Pháp","zh":"西多士"}},{"title":"Garam masala","name":"Garam masala","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Garam_masala","prepSummary":"गरम मसाला भारत में मसालों के विशेष और पारम्परिक मिश्रण को कहा जाता है। क्योंकि ज़ायका क्षेत्र के अनुसार बदलता रहता है, इसीलिए पंजाबी गरम मसाले, कश्मीरी गरम मसाले, केरलाई गरम मसाले आदि नामों से मसाले बनते हैं। इनमें क्षेत्र को निवासियों के स्वाद व पसंद के अनुसार घटकों में परिवर्तन होता रहता है। इलायची, काली मिर्च, जीरा, दालचीनी व लौंग सभी मसालों में शामिल होतो हैं। बाकी घटक क्षेत्रवार या पसंद के अनुसार मिलाए जाते हैं, जैसे, पंजाबी गरम मसाले में धनिया, तेजपत्ता, सोंठ भी मिलाए जाते हैं। इसी प्रकार कश्मीरी गरम मसाले में घटकों की संख्या अधिक होती है जिससे व्यंजन में खुशबू आती है और ज़ायके में अंतर","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Garam_Masala.JPG/960px-Garam_Masala.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","views":246450,"langs":["af","ar","as","az","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gu","he","hi","hr","hy","id","is","it","ja","jv","kk","kn","ko","lt","ml","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","sv","ta","te","tr","uk","ur","uz","zh"],"langNames":{"af":"Garam masala","ar":"كرم مصالحة","as":"গৰম মছলা","az":"Qaram masala","bn":"গরম মসলা","ca":"Garam masala","cs":"Garam masála","da":"Garam masala","de":"Garam Masala","el":"Γκαράμ μασάλα","es":"Garam masala","et":"Garam masala","eu":"Garam masala","fa":"گرام ماسالا","fi":"Garam masala","fr":"Garam masala","gu":"ગરમ મસાલો","he":"גאראם מסאלה","hi":"गरम मसाला","hr":"Garam masala","hy":"Գարամ մասալա","id":"Garam masala","is":"Garam masala","it":"Garam masala","ja":"ガラムマサラ","jv":"Garam masala","kk":"Гарам масала","kn":"ಗರಂ ಮಸಾಲಾ","ko":"가람 마살라","lt":"Garam masala","ml":"ഗരം മസാല","mr":"गरम मसाला","ms":"Garam masala","my":"မဆလာ","ne":"गरम मसला","nl":"Garam masala","nb":"Garam masala","pa":"ਗਰਮ ਮਸਾਲਾ","pl":"Garam masala","pt":"Garam masala","ro":"Garam masala","ru":"Гарам масала","sv":"Garam masala","ta":"கரம் மசாலா","te":"గరం మసాలా","tr":"Garam masala","uk":"Гарам масала","ur":"گرم مصالحہ","uz":"Garam masala","zh":"葛拉姆馬薩拉"},"sourceLanguage":"hi","originClaims":["India","Pakistan","Bangladesh","Nepal"]},{"title":"Ghee","name":"Ghee","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Ghee","prepSummary":"There are five common methods through which ghee is prepared. Industrial preparation on the other hand is done by using \"white butter\", usually sourced from other dairies and contractors.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Pure_Ghee-Homemade-Maharashtra.jpg/960px-Pure_Ghee-Homemade-Maharashtra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phadke09","licence":"CC BY-SA 4.0","views":309402,"langs":["ar","as","az","bn","cs","cy","da","de","es","eu","fa","fi","fr","ga","gu","ha","he","hi","hr","hu","id","ig","is","it","ja","jv","ka","kk","kn","ko","lt","lv","ml","mr","ms","nb","ne","nl","pa","pl","pt","ru","si","sl","sr","sv","sw","ta","te","th","tr","uk","ur","zh"],"langNames":{"ar":"سمن حيواني","as":"ঘিউ","az":"Qhi","bn":"ঘি","cs":"Ghí","cy":"Gî","da":"Ghee","de":"Ghee","es":"Ghee","eu":"Ghee","fa":"گی (روغن)","fi":"Ghi","fr":"Ghi","ga":"Gí","gu":"ઘી","ha":"Ghee","he":"גהי","hi":"घी","hr":"Ghee","hu":"Ghi","id":"Minyak samin","ig":"Ghee","is":"Skírt smjör","it":"Ghī (gastronomia)","ja":"ギー","jv":"Lenga samin","ka":"ღიი","kk":"Гхи","kn":"ತುಪ್ಪ","ko":"기 (음식)","lt":"Ghi","lv":"Gī","ml":"നെയ്യ്","mr":"तूप","ms":"Minyak sapi","ne":"घिउ","nl":"Ghee","nb":"Ghi","pa":"ਘਿਉ","pl":"Ghi","pt":"Ghee","ru":"Гхи","si":"ගිතෙල්","sl":"Ghee","sr":"Ги","sv":"Ghee","sw":"Samli","ta":"நெய்","te":"నెయ్యి","th":"ฆี","tr":"Ghee","uk":"Гхі","ur":"گھی","zh":"印度酥油"}},{"title":"Ginger garlic masala","name":"Ginger garlic masala","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Ginger_garlic_masala","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Masala_in_a_grinding_stone.jpg/960px-Masala_in_a_grinding_stone.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nimishsdll","licence":"CC BY-SA 4.0","views":1413},{"title":"Goyang (fermented food)","name":"Goyang (fermented food)","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Goyang_(fermented_food)","prepSummary":"The magane-saag leaves are collected, washed, cut, drained, and pressed into bamboo baskets lined with local fig leaves. The baskets are covered with more fig leaves and stored at room temperature for nearly a month, allowing the magane-saag leaves to ferment. The goyang is now ready and transferred to airtight containers where it is stored for two or three months.","views":372},{"title":"Green mango chutney","name":"Green mango chutney","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Green_mango_chutney","ingredients":["Raw mango"],"prepSummary":"The mangoes are peeled and sprinkled with salt and turmeric, then fried in oil along with spices. Water is added and heated until the mango becomes soft.","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a0/Coconut_and_Mango_Chutney_%28chammandi%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DivergenTribute","licence":"CC BY-SA 4.0","views":21827},{"title":"Gujarati kadhi","name":"Gujarati kadhi","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Gujarati_kadhi","ingredients":["Dahi (yogurt)","gram flour"],"prepSummary":"Gujarati kadhi is lighter when compared to Rajasthani kadhi. The curd and gram flour are turned into a liquid mixture by mixing with a few cups of water. Chopped green chilies, chopped ginger and asafoetida are fried in a pan on medium flame. After that the curd paste is mixed and heated for a few minutes and stirred.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Gujarati_breakfast_Fafda%2CKadhi%2CChatni%2Cjalebi-Homemade-Gujarat-_pic_01.jpg/960px-Gujarati_breakfast_Fafda%2CKadhi%2CChatni%2Cjalebi-Homemade-Gujarat-_pic_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Drmoumitade","licence":"CC BY-SA 4.0","views":2615},{"title":"Gujhia","name":"Gujhia","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Gujhia","ingredients":["Suji","maida flour","wheat flour","khoa","coconut","raisins","crushed almonds","walnuts"],"prepSummary":"Gujhia is made by mixing suji (semolina) with maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa), powdered sugar, coconut and dried fruits like raisins, crushed almonds, walnuts, cashews, and pistachios. The dumplings are then fried in ghee to give them a crispy texture. Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar & Bhojpuri regions of India, where they are prepared during Chhath, Holi and Diwali festivities. It's called 𑂣𑂘𑂺𑂍𑂱𑂨𑂰 (Padakiya) in Bhojpuri language. In Bihar, dry ones are called padakiya and are particularly eaten during Chhath.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Gujhia.JPG/960px-Gujhia.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjeevdwivedi","licence":"CC BY 3.0","leadFile":"Gujhia.JPG","views":27500},{"title":"Gulbarga Tur Dal","name":"Gulbarga Tur Dal","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Gulbarga_Tur_Dal","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Gulbarga_Tur_Dal_%28Unsplit%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sajjan Shetty","licence":"CC0","leadFile":"Gulbarga_Tur_Dal_(Unsplit).jpg","views":3723,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gyurma","name":"Gyurma","country":"India","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Gyurma","views":3277},{"title":"Harisse","name":"Harisse","country":"India","region":"Kashmiri","url":"https://en.wikipedia.org/wiki/Harisse","ingredients":["Mutton","Rice"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Harressa_or_Harees.jpeg/960px-Harressa_or_Harees.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haisameldawi","licence":"CC BY-SA 4.0","leadFile":"Harressa_or_Harees.jpeg","views":507},{"title":"Hendua","name":"Hendua","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Hendua","views":577},{"title":"Highway on My Plate","name":"Highway on My Plate","country":"India","url":"https://en.wikipedia.org/wiki/Highway_on_My_Plate","views":4411,"notFood":"a television series"},{"title":"Hyderabadi biryani","name":"Hyderabadi biryani","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Hyderabadi_biryani","ingredients":["बासमती चावल","सब्ज़ी","मसाला"],"prepSummary":"हैदराबादी बिरयानी एक प्रकार की बिरयानी है जो भारत के हैदराबाद शहर से है। इसे बासमती चावल और मांस के साथ बनाया जाता है। यह हैदराबादी और मुग़लई खानों का मिश्रण है। उसकी लोकप्रियता के कारण, हैदराबादी बिरयनी को शहर का रूप माना जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Prawn_Biryani%2C_Hyderabad.jpg/960px-Prawn_Biryani%2C_Hyderabad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abhinaba Basu","licence":"CC BY 2.0","views":41408,"langs":["as","bn","es","fa","ha","hi","id","it","ja","jv","kn","ml","ne","pa","ta","te","th","ur"],"langNames":{"as":"হায়দৰাবাদী বিৰিয়ানী","bn":"হায়দ্রাবাদী বিরিয়ানি","es":"Hyderabadi Biryani","fa":"بریانی حیدرآبادی","ha":"Hyderabadi biryani","hi":"हैदराबादी बिरयानी","id":"Hyderabadi biryani","it":"Hyderabadi biryani","ja":"ハイダラーバーディー・ビリヤニ","jv":"Hyderabadi biryani","kn":"ಹೈದರಾಬಾದಿ ಬಿರಿಯಾನಿ","ml":"ഹൈദരാബാദി ബിരിയാണി","ne":"हैदराबादी बिरयानी","pa":"ਹੈਦਰਾਬਾਦੀ ਬਿਰਿਆਨੀ","ta":"ஐதராபாத்து பிரியாணி","te":"హైదరాబాద్ బిర్యానీ","th":"ไฮเดอราบาดีบิรยานี","ur":"حیدرآبادی بریانی"},"sourceLanguage":"hi","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Idiyappam","name":"Idiyappam","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Idiyappam","ingredients":["Rice flour"],"prepSummary":"It is made of rice flour, salt, and water. In most parts of Kerala and Tamil Nadu Idiyappam is steamed after making seva, while in the Kongu region of Tamil Nadu, the steamed rice flour ball is pressed to make Idiyappam, a reverse process more similar to Ottu Shavige in neighbouring Karnataka. In Tamil Nadu, distinction between Idiyappam and Santhagai is made based on preparation technique. Steamed rice flour balls are pressed to make santhagai, in contrast to Idiyappam, where pressed noodles are steamed. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish, or meat curry or rasam) and coconut chutney.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Idiyappam.jpg/960px-Idiyappam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sundar","licence":"CC BY-SA 3.0","views":71274,"langs":["as","bn","es","fa","ha","hi","id","it","ja","jv","kn","ml","ms","nl","pa","si","ta","th"],"langNames":{"as":"ইদিয়াপ্পাম","bn":"ইডিয়াপ্পাম","es":"Putu mayam","fa":"ایدیاپ‌پام","ha":"Idiyappam","hi":"इडियप्पम","id":"Putu mayang","it":"Idiyappam","ja":"ストリング・ホッパー","jv":"Puthu mayang","kn":"ಇಡಿಯಪ್ಪಮ್","ml":"ഇടിയപ്പം","ms":"Putu mayam","nl":"Idiyappam","pa":"ਇਡੀਅੱਪਮ","si":"ඉඳි ආප්ප","ta":"இடியப்பம்","th":"ปูตูมายัม"}},{"title":"Idli","name":"Idli","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Idli","ingredients":["Black lentils (de-husked)","rice"],"prepSummary":"इडली दक्षिण भारत से एक लोकप्रिय चावल का पकवान है, जिसे वहाँ और श्रीलंका में नाश्ते के तौर से खाया जाता है। यह श्वेत रंग की कोमल और गुदगुदी, २-३ इंच के व्यास की होती है। यह चावल और उड़द की धुली दाल भिगो कर पीसे हुए, किण्वनित करके बनाये हुए घोल से भाप में पकाई जाती है। किण्वन उठने के कारण बड़े स्टार्च अणु छोटे अणुओं में टूट जाते हैं, व पाचन क्रिया को सरल बनाते हैं। प्रायः उपाहार में परोसी जाने वाली इडली को जोड़े में नारियल की चटनी और सांभर के संग परोसा जाता है।","course":"Breakfast, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Button_idli.JPG/960px-Button_idli.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Randhirreddy at English Wikipedia","licence":"CC BY-SA 3.0","views":214406,"langs":["ar","as","bn","de","es","eu","fr","gu","ha","he","hi","hy","id","it","ja","jv","ka","kn","ko","ml","mr","ms","ne","or","pa","pl","ro","ru","sl","ta","te","th","uk","vi","zh"],"langNames":{"ar":"إدلي","as":"ইডলি","bn":"ইডলি","de":"Idli","es":"Idli","eu":"Idli","fr":"Idli","gu":"ઈડલી","ha":"Idli","he":"אידלי","hi":"इडली","hy":"Իդլի","id":"Idli","it":"Idli","ja":"イドゥリ","jv":"Idli","ka":"იდლი","kn":"ಇಡ್ಲಿ","ko":"이들리","ml":"ഇഡ്ഡലി","mr":"इडली","ms":"Idli","ne":"इडली","or":"ଇଟିଲି ପିଠା","pa":"ਇਡਲੀ","pl":"Idli","ro":"Idli","ru":"Идли","sl":"Idli","ta":"இட்லி","te":"ఇడ్లీ","th":"อิดลิ","uk":"Ідлі","vi":"Idli","zh":"蒸米漿糕"},"sourceLanguage":"hi"},{"title":"Indian cookbooks","name":"Indian cookbooks","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Indian_cookbooks","prepSummary":"With large-scale migration of Indians to North America, and with India's increasing international influence, a new set of cookbook authors emerged: With the advent of TV and the internet, new food authors have emerged in the past few decades. There is significant international influence because International travel has become common.","views":6288},{"title":"Indian wine","name":"Indian wine","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Indian_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Indian_Wine_Palm_%285496590774%29.jpg/960px-Indian_Wine_Palm_%285496590774%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dinesh Valke from Thane, India","licence":"CC BY-SA 2.0","views":11154},{"title":"Jhunka","name":"Jhunka","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Jhunka","prepSummary":"Jhunka is made by mixing gram flour (besan) with water to form a semi-solid paste. Jhunka is traditionally served with bhakri and is also eaten with ĉapātī or rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Jhunka_Bhakri_Marathi_Food_by_Dr._Raju_Kasambe_DSCN0221_%287%29.jpg/960px-Jhunka_Bhakri_Marathi_Food_by_Dr._Raju_Kasambe_DSCN0221_%287%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Raju Kasambe","licence":"CC BY-SA 4.0","views":8423,"langs":["as","fa","hi","jv","kn","mr","ta"],"langNames":{"as":"ঝুংকা","fa":"جونکا","hi":"झुणका भाकर","jv":"Jhunka","kn":"ಝುಣಕ","mr":"झुणका","ta":"கடலை மாவு கறி"}},{"title":"Jolada rotti","name":"Jolada rotti","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Jolada_rotti","ingredients":["Sorghum"],"prepSummary":"ज्वार की रोटी ज्वार से बनी एक भारतीय रोटी है, जो एक साधारण रोटी से अधिक मोटी होती है। यह खाखरे जैसी कड़ी या कोमल हो सकती है। ज्वार की रोटी उत्तर कर्नाटक का एक प्रमुख खाद्य है, जहाँ इसे झुण्का जैसे दाल या चटनियों के साथ खाया जाता है।","course":"Both hot and room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/%E0%B2%9C%E0%B3%8B%E0%B2%B3%E0%B2%A6_%E0%B2%B0%E0%B3%8A%E0%B2%9F%E0%B3%8D%E0%B2%9F%E0%B2%BF_J%C5%8D%E1%B8%B7ada_ro%E1%B9%AD%E1%B9%ADi.jpg/960px-%E0%B2%9C%E0%B3%8B%E0%B2%B3%E0%B2%A6_%E0%B2%B0%E0%B3%8A%E0%B2%9F%E0%B3%8D%E0%B2%9F%E0%B2%BF_J%C5%8D%E1%B8%B7ada_ro%E1%B9%AD%E1%B9%ADi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ಪ್ರಶಾಂತ ಸೊರಟೂರ","licence":"CC BY-SA 3.0","views":8160,"langs":["es","hi","ja","kn"],"langNames":{"es":"Jolada rotti","hi":"ज्वार की रोटी","ja":"ジョラダ・ロティ","kn":"ಜೋಳದ ರೊಟ್ಟಿ"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kabsa","name":"Kabsa","country":"India","region":"Arabian Peninsula","url":"https://en.wikipedia.org/wiki/Kabsa","ingredients":["Rice (usually long-grain","almost always basmati)","chicken","vegetables","a mixture of spices (cardamom","saffron","cinnamon","black lime"],"prepSummary":"Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This ancient technique originates from Yemen, and involves a type of earth oven called the, whereby a whole lamb meat is barbecued in a deep hole in the ground that is then covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers.","course":"Meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Kabsa_001.jpg/960px-Kabsa_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vengolis","licence":"CC BY-SA 3.0","views":82560,"langs":["ar","as","bn","cs","cy","de","el","es","eu","fa","fr"],"langNames":{"ar":"كبسة","as":"কবছা","bn":"কাবসা","cs":"Makbús","cy":"Kabsa","de":"Kabsa","el":"Κάμπσα","es":"Kabsa","eu":"Kabsa","fa":"کبسه","fr":"Kebsa"}},{"title":"Kachori","name":"Kachori","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Kachori","ingredients":["Maida (flour)","gram flour","ghee"],"prepSummary":"कचौरी या कचौड़ी एक गहरी तली हुई, मसालेदार, भरवां पेस्ट्री है जो भारत के राजस्थान के मारवाड़ क्षेत्र से उत्पन्न होती है। इसे बनाने के लिए मूंग दाल या प्याज (आमतौर पर, भिन्नता पर निर्भर करता है), बेसन, धनिया, लाल मिर्च पाउडर, नमक और अन्य भारतीय मसालों के पके हुए मिश्रण की स्टफिंग को मैदे में भरा जाता है। और कुरकुरा सुनहरा भूरा होने तक तेल में डीप फ्राई किया जाता है। इसे मीठी और मसालेदार इमली की चटनी के साथ या कभी-कभी पुदीने और हरी मिर्च की चटनी के साथ गरमागरम परोसा जाता है।","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Rajasthani_Raj_Kachori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jaipuriamanasi","licence":"CC BY-SA 4.0","leadFile":"Rajasthani_Raj_Kachori.jpg","views":46220,"langs":["ar","as","bn","fa","fr","gu","he","hi","jv","kn","pa","sw","te","ur"],"langNames":{"ar":"كجوري","as":"কচুৰি","bn":"কচুরি","fa":"کاچوری","fr":"Kachori","gu":"કચોરી","he":"קאצ'ורי","hi":"कचौड़ी","jv":"Kachori","kn":"ಕಚೋರಿ","pa":"ਕਚੋਰੀ","sw":"Kachori","te":"కచోరి","ur":"کچوری"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kachumber","name":"Kachumber","country":"India","region":"Indian salads","url":"https://en.wikipedia.org/wiki/Kachumber","ingredients":["Tomatoes","cucumbers","onions","unripe mangoes","chili peppers"],"photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/KACHUMBER_SALAD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Guddu1996","licence":"CC BY-SA 4.0","views":24770,"originClaims":["India","Pakistan","Bangladesh"]},{"title":"Kadhi","name":"Kadhi","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Kadhi","ingredients":["Dahi (yogurt)","gram flour","vegetables","water"],"prepSummary":"कढ़ी एक दही आधारित व्यंजन है जिसकी उत्पत्ति राजस्थान, भारत से हुई है। यह बेसन (चने का आटा) और भारतीय मसालों के साथ दही को उबालकर बनाया जाता है जब तक कि यह एक मोटी, तीखी ग्रेवी न बन जाए। कभी-कभी, इसे पकौड़ों के साथ भी मिलाया जाता है। इसे पके हुए चावल व रोटी के साथ खाया जाता है।","course":"Lunch or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Kadhi_Chawal_from_India.jpg/960px-Kadhi_Chawal_from_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barthateslisa","licence":"CC BY-SA 4.0","views":26631,"langs":["as","bn","fr","gu","hi","id","jv","kn","mr","pa","te"],"langNames":{"as":"কঢ়ী","bn":"কড়ি (খাদ্য)","fr":"Kadhi","gu":"કઢી","hi":"कढ़ी","id":"Kadhi (makanan)","jv":"Kadhi","kn":"ಕಢಿ","mr":"कढी","pa":"ਕੜ੍ਹੀ","te":"కడి"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kalari cheese","name":"Kalari cheese","country":"India","region":"Indian cheeses","url":"https://en.wikipedia.org/wiki/Kalari_cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Famous_Kalaadi_of_Ramnagar.jpg/960px-Famous_Kalaadi_of_Ramnagar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zeeshanqazi786","licence":"CC0","leadFile":"Famous_Kalaadi_of_Ramnagar.jpg","views":12637},{"title":"Kanda kachori","name":"Kanda kachori","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Kanda_kachori","ingredients":["Maida (flour)","onions","besan","ghee"],"prepSummary":"The kachoris are made by first preparing a dough with maida, salt, and ghee, which is then kneaded and left to rest. For the onion filling, onions are sautéed with nigella seeds, fennel seeds, bay leaves, green chillies, and spices, and then mixed with besan.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Rajasthani_Pyaz_ki_Kachori.JPG/960px-Rajasthani_Pyaz_ki_Kachori.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mdsmds0","licence":"CC BY-SA 4.0","leadFile":"Rajasthani_Pyaz_ki_Kachori.JPG","views":1915,"langs":["hi"],"langNames":{"hi":"प्याज कचोरी"},"province":"Jodhpur","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kansat","name":"Kansat","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Kansat","ingredients":["Chana","Kheer"],"course":"Room Temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Kansat_%28bengali_swerts%29.jpg/960px-Kansat_%28bengali_swerts%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"শক্তিশেল","licence":"CC BY-SA 4.0","views":1438,"province":"Malda District","city":"Malda","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kare-kare","name":"Kare-kare","country":"Philippines","region":"Indian","url":"https://en.wikipedia.org/wiki/Kare-kare","ingredients":["Oxtail","peanut sauce","vegetables"],"prepSummary":"The oxtail (with the skin on) is cut into 2-inch lengths. The ox tripe is boiled until tender. Sometimes pieces of ox feet or shins are added. When the meat is tender, the soup becomes gelatinous. Ground roasted peanuts (or peanut butter) and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or \"heart\" (puso ng saging), eggplant, string beans, and Chinese cabbage (pechay). Kare-kare is often served hot with special bagoong alamang (sauteed salted shrimp paste).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/9/95/Kare_Narain_Pathak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gurpreet Singh","licence":"CC BY-SA 4.0","views":43216,"langs":["de","es","it","ja","jv","nb","pt","th","tl","uk","zh"],"langNames":{"de":"Kare-Kare","es":"Kare-kare","it":"Kare-kare","ja":"カレカレ","jv":"Karé-karé","nb":"Karekare (matrett)","pt":"Kare-kare","th":"การี-กาเร","tl":"Kare-kare","uk":"Каре-каре","zh":"卡雷卡雷"}},{"title":"Kasti Coriander","name":"Kasti Coriander","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Kasti_Coriander","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Kasti_Coriander_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vivo78","licence":"CC0","leadFile":"Kasti_Coriander_closeup.jpg","views":640},{"title":"Kasundi","name":"Kasundi","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Kasundi","ingredients":["Mustard"],"course":"Sauce/Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Mochar_Chop_With_Kasundi_and_Ketchup_-_1.jpg/960px-Mochar_Chop_With_Kasundi_and_Ketchup_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sushant savla","licence":"CC BY-SA 4.0","views":10951},{"title":"Kaymak","name":"Kaymak","country":"India","region":"Armenia","url":"https://en.wikipedia.org/wiki/Kaymak","ingredients":["Milk"],"prepSummary":"कायमाक भैंस, गाय, भेड़ या बकरी के दूध से बना एक दुग्ध-उत्पाद है, जिसे मध्य एशिया, बाल्कन, कॉकेशस, लेवंट, इराक़ और ईरान में खाया जाता है। कायमाक की तैयारी में दूध को धीरे से उबालकर दो घंटे तक धीमी आँच पर रखा जाता है। गर्म करने के बाद, क्रीम से मलाई निकालकर उसे कई घंटों या दिनों तक ठंडे (और थोरा किण्वित) होने के लिए रखा जाता है। कायमाक में दुग्ध वसा की ऊँची मात्रा है, लगभग 60%। इसके पास मोटा, क्रीम जैसा बनावट तथा भरपूर स्वाद है। श्रेणी:बाल्कन खाना श्रेणी:मध्य एशियाई खाना श्रेणी:ईरानी खाना श्रेणी:इराक़ी खाना श्रेणी:भारतीय खाना श्रेणी:किर्गिज़ खाना श्रेणी:मध्य पूर्वी खाना श्रेणी:तुर्की खाना","course":"Breakfast and dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Kaymak_in_Turkey.jpg/960px-Kaymak_in_Turkey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Kaymak_in_Turkey.jpg","views":98949,"langs":["ar","az","bg","bn","ca","de","es","eu","fa","fi","fr","he","hi","hr","id","it","ja","jv","ka","ko","ku","nl","pl","pt","ro","ru","sl","sr","sv","tg","tr","uk"],"langNames":{"ar":"قيمر","az":"Qaymaq","bg":"Каймак","bn":"কায়মাক","ca":"Kaymak","de":"Kaymak","es":"Kaymak","eu":"Kaymak","fa":"سرشیر","fi":"Kaymak","fr":"Kajmak","he":"קאימק","hi":"कायमाक","hr":"Kajmak","id":"Kaymak","it":"Kaymak","ja":"カイマク","jv":"Kaymak","ka":"კაიმაღი","ko":"카이마크","ku":"To","nl":"Kajmak","pl":"Kajmak (Turcja)","pt":"Kaymak","ro":"Kaymak","ru":"Каймак","sl":"Kajmak","sr":"Кајмак","sv":"Kajmak","tg":"Қаймоқ","tr":"Kaymak","uk":"Каймак"},"sourceLanguage":"hi"},{"title":"Keema matar","name":"Keema matar","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Keema_matar","ingredients":["Minced meat","pea"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Keema_Matar_%28a_dish_from_India%29.jpg/960px-Keema_Matar_%28a_dish_from_India%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cabeza2000","licence":"CC BY-SA 4.0","views":13961,"langs":["ar","bn","es","hi","jv","pa","ta"],"langNames":{"ar":"قيمة متر","bn":"কিমা মটর","es":"Keema Matar","hi":"कीमा मटर","jv":"Keema matar","pa":"ਕੀਮਾ ਮਟਰ","ta":"கீமா மட்டார்"},"originClaims":["Pakistan","India"]},{"title":"Kerala beef fry","name":"Kerala beef fry","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Kerala_beef_fry","ingredients":["Meat","spices","onion","coconut"],"prepSummary":"The dish is prepared by cooking chunks of meat in a mixture of spices which include turmeric, coriander, garam masala, black pepper, red chilli, cooked along with onions, shallots, ginger and garlic. Slivers of coconut, fried in coconut oil and curry leaves are also used for garnish.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/%E0%B4%AC%E0%B5%80%E0%B4%AB%E0%B5%8D%E0%B4%AB%E0%B5%8D%E0%B4%B0%E0%B5%88.jpg/960px-%E0%B4%AC%E0%B5%80%E0%B4%AB%E0%B5%8D%E0%B4%AB%E0%B5%8D%E0%B4%B0%E0%B5%88.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Challiyan at Malayalam Wikipedia","licence":"CC BY-SA 2.5","leadFile":"ബീഫ്ഫ്രൈ.jpg","views":3677,"langs":["bn","jv","ml","ta"],"langNames":{"bn":"কেরল গোশত ভাজি","jv":"Sapi gorèng Kerala","ml":"കേരള ബീഫ് ഫ്രൈ","ta":"கேரள மாட்டிறைச்சி வறுவல்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kesar Da Dhaba","name":"Kesar Da Dhaba","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Kesar_Da_Dhaba","prepSummary":"கேசர் தா தாபா (Kesar Da Dhaba) என்பது இந்தியாவின் பஞ்சாப், அமிர்தசரசில் உள்ள ஒரு சைவ பஞ்சாபி தாபா ஆகும். இது 1916ஆம் ஆண்டில் லாகூர் அருகே சேகுபுராவில் பஞ்சாபி இந்துவான லாலா கேசர் மால் என்பவரால் துவங்கப்பட்ட பருப்பு மற்றும் ரொட்டி விற்கும் சிறிய உணவகமாக உருவானது. 1947ல் இந்தியப் பிரிவினைக்குப் பிறகு இது அமிர்தசரசு நகருக்கு மாற்றப்பட்டது. லாலா லஜபதி ராய், ஜவகர்லால் நேரு, இந்திரா காந்தி, பத்மினி கோலாபுரி, யாஷ் சோப்ரா மற்றும் ராஜேஷ் கன்னா ஆகியோர் இங்குச் சாப்பிட்டதாகக் கூறப்படுகிறது. இது நகர அரங்கம் அருகே சௌக் பாசியனில் ஒரு குறுகிய பாதையில் உள்ள ஒரு சிறிய தாபா. இந்த உணவகத்தின் தனிச்சிறப்பு உணவு தா","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Best_vegetarian_food_at_Kesar_da_Dhaba.jpg/960px-Best_vegetarian_food_at_Kesar_da_Dhaba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Commanderchinu","licence":"CC BY-SA 4.0","views":3362,"langs":["ta"],"langNames":{"ta":"கேசர் தா தாபா"},"sourceLanguage":"ta","notFood":"a restaurant"},{"title":"Kewra","name":"Kewra","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Kewra","prepSummary":"கெவ்ரா (Kewra) என்பது தாழம்பூச் செடியின் நறுமணமுள்ள ஆண் மலரில் இருந்து காய்ச்சி எடுக்கப்படும் ஓர் அத்தியாவசிய எண்ணெய் ஆகும். கியோரா அல்லது கெவ்டா என்ற பெயர்களாலும் இது அழைக்கப்படுகிறது. தாழம்பூச் செடி வெப்பமண்டல ஆசியா, தென்கிழக்கு ஆசியா மற்றும் ஆத்திரேலியாவை பூர்வீகமாகக் கொண்ட ஒரு தாவர இனமாகும். மேலும் இந்நாடுகளின் பெரும்பாலான பகுதிகளில் இந்த எண்ணெய் ஒரு சுவையூட்டும் முகவராகப் பயன்படுத்தப்படுகிறது. தாழம்பூ மலர் கெவ்ரா எண்ணெயில் ஒரு முக்கிய மூலப்பொருளாகும். தெற்காசியாவில், குறிப்பாக இசுலாம் சமூகங்களுடன் தொடர்புடைய சிறப்பு சந்தர்ப்ப உணவுகளில் இந்த எண்ணெய் பயன்படுத்தப்படுகிறது. தாழம்பூக்களும் ரோச","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Pure_Kewra.JPG/960px-Pure_Kewra.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","views":21950,"langs":["bn","fr","id","ta"],"langNames":{"bn":"কেওড়া পানি","fr":"Kewra (huile essentielle)","id":"Kewra","ta":"கெவ்ரா"},"sourceLanguage":"ta"},{"title":"Khaja","name":"Khaja","country":"India","region":"Bihar","url":"https://en.wikipedia.org/wiki/Khaja","ingredients":["Wheat flour","sugar","Cooking oil"],"prepSummary":"The dough is prepared from wheat flour, mawa and oil. It is then deep fried until crisp, before being soaked in a sugar syrup known as Paga, the pastry absorbing the syrup. Kaja served in Kakinada, a coastal town of Andhra Pradesh, are served dry on the outside and soaked with sugar syrup on the inside. Khaja sweet is popular in Magahia and Bihari in Magadha.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Akhandalamani_Khaja_Bhoga.jpg/960px-Akhandalamani_Khaja_Bhoga.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sangram Keshari Senapati","licence":"CC BY-SA 4.0","views":17028,"langs":["as","bn","gu","hi","hy","id","jv","kn","or","pa","te"],"langNames":{"as":"খাজা","bn":"খাজা","gu":"ખાજા","hi":"खाजा","hy":"Խաջա","id":"Khaja","jv":"Khaja","kn":"ಖಾಜಾ","or":"ଖଜା","pa":"ਖਾਜਾ","te":"కాజాలు"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kheer","name":"Kheer","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Kheer","ingredients":["Rice","milk","sugar","cardamom","jaggery","saffron","pistachios or almonds"],"prepSummary":"खीर भारत और दक्षिण एशिया में लोकप्रिय एक पारंपरिक मिष्टान्न है, जिसे सामान्यतः दूध और चावल को धीमी आँच पर पकाकर बनाया जाता है। इसमें स्वाद और सुगंध बढ़ाने के लिए चीनी, गुड़, इलायची, केसर, बादाम, पिस्ता और अन्य मेवे मिलाए जाते हैं। भारतीय उपमहाद्वीप के विभिन्न क्षेत्रों में खीर के अनेक रूप प्रचलित हैं। इसे अलग-अलग स्थानों पर पायस, पायसम, पायेश और फिरनी जैसे नामों से जाना जाता है। यह धार्मिक अनुष्ठानों, त्योहारों और पारिवारिक समारोहों में विशेष रूप से बनाई जाती है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Mixed_Dry_Fruit_Kheer_-_Home_-_Chandigarh_-_India_-_00011.jpg/960px-Mixed_Dry_Fruit_Kheer_-_Home_-_Chandigarh_-_India_-_00011.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yuvraj Singh 97","licence":"CC BY-SA 4.0","views":93426,"langs":["ar","as","az","bn","cs","es","eu","fa","fi","fr","gu","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","nb","ne","or","pa","pl","pt","ru","ta","te","uk","uz","vi"],"langNames":{"ar":"طبق خير","as":"পায়স","az":"Firni","bn":"পায়েস","cs":"Khír","es":"Khir","eu":"Kheer","fa":"فرنی","fi":"Kheer","fr":"Kheer","gu":"ખીર","he":"קיר (מאכל)","hi":"खीर","hy":"Ֆիրնի","id":"Kheer","it":"Kheer","ja":"キール (料理)","jv":"Kheer","kn":"ಪಾಯಸ","ko":"키르 (음식)","ml":"പായസം","mr":"खीर","ne":"खिर","nb":"Kheer","or":"ଖିରି","pa":"ਖੀਰ","pl":"Khir","pt":"Kheer","ru":"Фирни","ta":"பாயசம்","te":"పాయసము","uk":"Фірні","uz":"Ferni","vi":"Kheer"},"sourceLanguage":"hi"},{"title":"Kheer (Bengali sweets)","name":"Kheer (Bengali sweets)","country":"India","region":"Bangladesh","url":"https://en.wikipedia.org/wiki/Kheer_(Bengali_sweets)","ingredients":["Cow's milk"],"prepSummary":"To prepare Kheer (evaporated milk), cow or buffalo milk is the key ingredient. Pure milk is boiled for over an hour to make one-third of its original volume. This is Kheer. Sometimes to make a more sweet and different taste sugar, Arrowroot, Suji are mixed with it during boiling, but the taste of the unadulterated version is very different and tastes more authentic. To make Khoa, the boiling process is extended to reduce the original volume to a fourth or fifth. Khoa is harder than Kheer.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Kheer_%28also_known_as_Meoa%3B_a_kind_of_Bengali_sweets%29%2C_an_evaporated_milk-made_sweet_food_popular_in_West_Bengal%2C_India%2C_photographed_February_18%2C_2024.jpg/960px-Kheer_%28also_known_as_Meoa%3B_a_kind_of_Bengali_sweets%29%2C_an_evaporated_milk-made_sweet_food_popular_in_West_Bengal%2C_India%2C_photographed_February_18%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":1848,"langs":["bn","pa"],"langNames":{"bn":"ক্ষীর","pa":"ਖੀਰ (ਬੰਗਾਲੀ ਮਿਠਾਈ)"}},{"title":"Khejurer Gur","name":"Khejurer Gur","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Khejurer_Gur","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Jaggery%2C_bd.jpg/960px-Jaggery%2C_bd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 4.0","leadFile":"Jaggery,_bd.jpg","views":4886},{"title":"Khirapat","name":"Khirapat","country":"India","url":"https://en.wikipedia.org/wiki/Khirapat","prepSummary":"खिरापत एक मीठा प्रसाद है। यह प्रायः महाराष्ट्र के परिवार द्वारा गणेश को दिया जाता है। खिरापत को सूखे नारियल, मिश्री, मेवा, किशमिश, काजू और बादाम से बनाया जाता है।","views":561,"langs":["hi","ta"],"langNames":{"hi":"खिरापत","ta":"கிராபத்"},"sourceLanguage":"hi"},{"title":"Khow suey","name":"Khow suey","country":"Myanmar","region":"Lower Burma","url":"https://en.wikipedia.org/wiki/Khow_suey","ingredients":["spaghetti","curried beef or chicken","dahi (yoghurt)","gram flour"],"prepSummary":"En la gastronomía de Birmania, Khow Suey, es un plato de fideos que viene de las montañas del estado de Shan. Se trata de una sopa de harina de un plato hecho con fideos de huevo y curry de carne o pollo con leche de coco, servido con una variedad de contrastes de condimentos. Es similar al plato Birmano de fideos Ohn no khao swè, literalmente, \"fideos de leche de coco\".","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Khow_suey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tizbad2k","licence":"CC0","leadFile":"Khow_suey.jpg","views":49272,"langs":["es","eu","ja","jv","ko","uk"],"langNames":{"es":"Khow suey","eu":"Khow suey","ja":"カウスェー","jv":"Khow suey","ko":"카우사","uk":"Кхоу суей"},"sourceLanguage":"es"},{"title":"Khurma (sweet)","name":"Khurma (sweet)","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Khurma_(sweet)","prepSummary":"குர்மா (Khurma (sweet)) என்பது ஒரு இந்திய இனிப்பு பால் உணவாகும், இது கிழக்கு இந்தியாவில் பீகாரில் உள்ள போஜ்பூர் மாவட்டத்தில் உள்ள உத்வந்த்நகர் மற்றும் அர்ரா நகரங்களில் உருவானது. இது சங்கர்பாலியைப் போன்றதாகக் கருதப்படுகிறது.. போஜ்பூர் பிராந்தியத்தின் போஜ்புரி உணவு வகைகளில் இது ஒரு பொதுவான உணவாகும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Kulcha_which_is_an_Indian_sweet.jpg/960px-Kulcha_which_is_an_Indian_sweet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Theultimatebookworm","licence":"CC BY-SA 4.0","views":3623,"langs":["ta"],"langNames":{"ta":"குர்மா (இனிப்பு)"},"sourceLanguage":"ta"},{"title":"Kolkata biryani","name":"Kolkata biryani","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Kolkata_biryani","ingredients":["बासमती चावल","मटन","मुर्गा (भोजन)"],"prepSummary":"कोलकाता बिरयानी एक प्रकार की बिरयानी है, जो भारत के कोलकाता शहर से जुड़ी है। चावल को आधार सामग्री के रूप में प्रयोग किया जाता है, तथा मांस, अंडे, आलू और मसाले मिलाए जाते हैं। यह आलू के उपयोग के लिए जाना जाता है, तथा मसालों के हल्के मिश्रण के लिए प्रसिद्ध है। हालाँकि बिरयानी की सटीक उत्पत्ति के बारे में अनिश्चितता है, लेकिन माना जाता है कि इसकी उत्पत्ति ईरान में हुई थी। इतिहासकार और विशेषज्ञ इस बात पर सहमत हैं कि आधुनिक \"बिरयानी\" के रूप में जाना जाने वाला व्यंजन मुग़ल काल के दौरान दिल्ली में आविष्कार किया गया था। बिरयानी की कोलकाता शैली का आविष्कार उन्नीसवीं सदी के पचास और साठ के दशक में हुआ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Kolkata_mutton_biryani.jpg/960px-Kolkata_mutton_biryani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DeepanjanGhosh","licence":"CC BY-SA 4.0","views":6979,"langs":["as","bn","hi","ta"],"langNames":{"as":"কলকাতা বিৰিয়ানী","bn":"কলকাতা বিরিয়ানি","hi":"कोलकाता बिरयानी","ta":"கொல்கத்தா பிரியாணி"},"sourceLanguage":"hi","province":"Kolkata","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kora Khai","name":"Kora Khai","country":"India","region":"ଓଡ଼ିଶା","url":"https://en.wikipedia.org/wiki/Kora_Khai","ingredients":["Puffed rice","Jaggery","Coconut","Cardamom"],"prepSummary":"கோரா காய் ஒரு பாரம்பரிய ஒடியா இனிப்பு பண்டமாகும், ஒடிசா மாநிலத்தில் கிடைக்கும் இனிப்பு வகைகளில் கோரா காய் மிகவும் பிரபலமானது. முக்கியமாக கோவில்களில் பிரசாதமாக வழங்கப்படுகிறது. ஒடிசா மாநிலத்தில் இது ஒரு பொதுவான உணவாகும். யாத்ரீகர்கள் கோரா காயை லிங்கராஜப் பெருமானுக்கு பிரசாதமாக வழங்குகிறார்கள்.. இது இனிப்பு சுவையேற்றிய அரிசிப் பொரியின் வடிவமாகும்.காய் (பொரி) and Ukhuda என்றும் மேற்கு ஒடிசாவில் லியா என்ற பெயரிலும் அழைக்கப்படுகிறது. கட்டாக் 'தாஹி பாரா'வுக்கும், கேந்த்ராபரா 'ராசபலி'க்கும், நிமாபரா 'செனா ஜிலி'க்கும் பெயர் பெற்றதுபோல, கோவில் நகரமான புவனேஸ்வர் இந்த கோரா காய் இனிப்புக்கு க்கு","course":"Prasad","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/Kora_khai_Bhubaneswar_Odisha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Subhashish Panigrahi","licence":"CC BY 3.0","leadFile":"Kora_khai_Bhubaneswar_Odisha.jpg","views":970,"langs":["or","ta"],"langNames":{"or":"କୋରାଖଇ","ta":"கோரா காய் (இனிப்பு பண்டம்)"},"sourceLanguage":"ta"},{"title":"Kulcha","name":"Kulcha","country":"India","region":"Punjab","url":"https://en.wikipedia.org/wiki/Kulcha","ingredients":["Maida"],"prepSummary":"कुल्चा एक भारतीय रोटी का प्रकार है। भारत के साथ-साथ ये पाकिस्तान में भी लोकप्रिय हैं। प्रायः इसे न्हारी, छोले, माँस आदि के संग खाया जाता है। यह मैदा को किण्वन उठा कर तंदूर व तवे में बनाया जाता है। मैदा को दही के साथ मल कर खमीर उठाया जाता है। फिर उसमें उबले सम्बार (मसाले) वाले आलू और कटे कान्दे आदि भर कर भरवां कुल्चे बनाये जाते हैं। इन्हें सुनहरे रंग का होने तक आने तवे व तंदूर में पकाया जाता है। फिर इस पर मक्खन लगा कर माँस व छोले के साथ परोसते हैं। बिना भरे हुए सादे कुल्चे बनते हैं। कुल्चे का उद्गम ईरान में माना जाता है। इसके लखनऊ के व्यंजन विशेषज्ञों ने प्रयोग कर अंतरण बनाये हैं। इनमें कुल्चा","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Butter_kulcha_-_paneer_chana.jpg/960px-Butter_kulcha_-_paneer_chana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kulkarni, Vibhas","licence":"CC BY-SA 4.0","views":39998,"langs":["ar","as","bn","de","es","fr","he","hi","it","ja","jv","kn","ko","pa","ta","ur"],"langNames":{"ar":"كولتشا","as":"কুলচা","bn":"কুলচা","de":"Kulcha (Brot)","es":"Kulcha","fr":"Kulcha","he":"קולצ'ה","hi":"कुल्चा","it":"Kulcha","ja":"クルチャ","jv":"Kulcha","kn":"ಕುಲ್ಚಾ","ko":"쿨차","pa":"ਕੁਲਚਾ","ta":"குல்ச்சா (ரொட்டி)","ur":"کلچہ"},"sourceLanguage":"hi","originClaims":["India","Pakistan"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kuswar","name":"Kuswar","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Kuswar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Kuswar_in_Bombay.jpg/960px-Kuswar_in_Bombay.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kenneth John","licence":"CC BY 3.0","views":2920,"langs":["bn","es","id","jv","uk"],"langNames":{"bn":"কুসওয়ার","es":"Kuswar","id":"Kuswar","jv":"Kuswar","uk":"Кусвар"}},{"title":"Laal maas","name":"Laal maas","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Laal_maas","ingredients":["Mutton","curd","hot spices (red chillies)","garlic"],"prepSummary":"लाल मांस एक भारतीय व्यंजन है। यह दही की चटनी और लाल मिर्च जैसे गर्म मसालों में तैयार की जाने वाली एक मटन करी है। इस पकवान को प्रायः गर्मागर्म परोसा जाता है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/9/97/Laal-Maans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hamzaghanchi","licence":"CC BY-SA 3.0","leadFile":"Laal-Maans.jpg","views":33379,"langs":["fa","hi"],"langNames":{"fa":"لال مانس","hi":"लाल मांस"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laapsi","name":"Laapsi","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Laapsi","ingredients":["Grain flour or Broken wheat","milk","ghee","sugar or jaggery","nuts","raisins","other dried fruits"],"prepSummary":"लपसी एक महत्वपुर्ण राजस्थानी पकवान है जो की राजस्थान में मत्यु (मौत) भोज विवाह इत्यादि अवसरों पर बनाया जाता है जो कि कटे हुऐ गेहूँ और घी से बनता है तथा इसे राजस्थानी में लापसी भी कहते हैं। लपसी को कभी कभी दाल के साथ भी खाया जाता है। इस पकवान का प्रभाव राजस्थानी कहावतों पर भी देखा जा सकता है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Moong_dal_ka_halwa.jpg/960px-Moong_dal_ka_halwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akkuu gpt","licence":"CC BY-SA 4.0","leadFile":"Moong_dal_ka_halwa.jpg","views":24204,"langs":["ar","hi"],"langNames":{"ar":"حلوى القمح الهندية التقليدية","hi":"लपसी"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lassi","name":"Lassi","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Lassi","ingredients":["Yogurt","water"],"prepSummary":"लस्सी एक पारंपरिक दक्षिण एशियाई पेय है जो खासतौर पर उत्तर एवं पश्चिम भारत तथा पाकिस्तान में काफी लोकप्रिय है। इसे दही को मथ कर एवं पानी मिलाकर बनाया जाता है तथा इसमें ऐच्छिक रूप से तरह तरह के मसाले एवं चीनी या नमक डालकर तैयार किया जाता है। लस्सी, छाछ एवम् मठ्ठा का जिक्र बहुत से पुरानी पुस्तकों(मौर्यकालीन) में आता है। पारंपरिक लससी में बहुधा लोग भुना हुआ जीरा भी स्वाद के लिए मिलाते हैं। पंजाब की लस्सी में अक्सर लस्सी तैयार करने के बाद ऊपर से मलाई की एक परत डाली जाती है। लस्सी को गर्मी के मौसम में फ्रिज में ठंढा करके या बर्फ डालकर पिया जाता है जिसे अत्यंत स्फूर्ति एवं ताजगीदायक माना गया है। बहुध","course":"Chilled","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Real_fruit_lassi_-_Planet_India.jpg/960px-Real_fruit_lassi_-_Planet_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0","views":116696,"langs":["ar","as","az","bn","ca","cs","da","de","es","eu","fa","fi","fr","gl","he","hi","hr","hy","id","it","ja","jv","kn","ko","lt","ml","mr","nb","ne","nl","or","pa","pl","pt","ro","ru","sr","sv","ta","te","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"لسي","as":"লচ্চি","az":"Lassi","bn":"লাচ্ছি","ca":"Lassi","cs":"Lasí","da":"Lassi","de":"Lassi","es":"Lassi","eu":"Lassi","fa":"لاسی","fi":"Lassi (juoma)","fr":"Lassi","gl":"Lassi","he":"לאסי (משקה)","hi":"लस्सी","hr":"Lassi","hy":"Լասսի (ըմպելիք)","id":"Lassi","it":"Lassi (bevanda)","ja":"ラッシー","jv":"Lassi","kn":"ಲಸ್ಸಿ","ko":"라시 (음료)","lt":"Lasis","ml":"ലസ്സി","mr":"लस्सी","ne":"लस्सी","nl":"Lassi","nb":"Lassi","or":"ଲସି","pa":"ਲੱਸੀ","pl":"Lassi","pt":"Lassi","ro":"Lassi","ru":"Ласси (напиток)","sr":"Ласи","sv":"Lassi","ta":"லஸ்ஸி","te":"లస్సీ","th":"ลัสซี","tr":"Lassi","uk":"Лассі (напій)","ur":"لسی","vi":"Lassi","zh":"拉西"},"sourceLanguage":"hi"},{"title":"Laung lata","name":"Laung lata","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Laung_lata","prepSummary":"Labanga latika consists of filling, dough, and sugar syrup. The dough is rolled out first and then the filling is placed in the center. The dough is then folded to enclose the filling completely and cloves are pressed over it to ensure that the fold doesn't open up while preparing. Then it's cooked in hot ghee until golden brown and crispy.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/1/14/Lobongo_lotika001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rahulpratapsingh06","licence":"CC BY-SA 3.0","leadFile":"Lobongo_lotika001.jpg","views":7678,"langs":["bn","jv","ta"],"langNames":{"bn":"লবঙ্গ লতিকা","jv":"Lobongo lotika","ta":"லாங் லதா"},"originClaims":["India","Bangladesh"]},{"title":"Living Travelz","name":"Living Travelz","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Living_Travelz","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Living-foodz-logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0ahUKEwifncem6-XMAhWFspQKHQVcDssQFggnMAI&url=http%3A%2F%2Ftimesofindia.indiatimes.com%2Ftv%2Fchannel%2Fliving-foodz%2Fparams%2Ftvchannel%2Fchannelid-10000000006840000&usg=AFQjCNGx-pFG-dQF0TLGpDeeYkvpYhrZ1w&sig2=MKBpcF4HXH8L4v2I-GjHGw","licence":"Public domain","leadFile":"Living-foodz-logo.jpg","views":1223},{"title":"Macaroon","name":"Macaroon","country":"France","region":"Middle East","url":"https://en.wikipedia.org/wiki/Macaroon","ingredients":["Almonds (or coconuts)","egg whites"],"prepSummary":"Le rocher au coco, rocher coco ou congolais (ou macaron coco en Alsace) est une petite pâtisserie à texture granuleuse et moelleuse. Il a une forme sphérique et une taille d'environ trois à cinq centimètres de diamètre. Au Canada francophone, il est appelé « macaron » (dérivé de l'anglais (États-Unis) macaroon).","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Mangalorean_Macaroon_-_Inside.JPG/960px-Mangalorean_Macaroon_-_Inside.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ignatius Nayan D'Rozario","licence":"CC BY-SA 3.0","views":108979,"langs":["af","ar","az","ca","de","es","fa","fr","he","hy","id","jv","kn","ko","lt","ms","nb","nl","pl","pt","ru","sv","tr","uk","zh"],"langNames":{"af":"Makrolletjie","ar":"معكرون","az":"Makarun","ca":"Macaroon","de":"Makronen","es":"Macaroon","fa":"ماکارون (شیرینی)","fr":"Rocher au coco","he":"מקרון","hy":"Մակարուն","id":"Makarun","jv":"Macaroon","kn":"ಮ್ಯಾಕರೂನ್","ko":"마카룬","lt":"Makarunas","ms":"Makarun","nl":"Kokosmakron","nb":"Kokosmakroner","pl":"Makaronik","pt":"Macaroon","ru":"Макарун","sv":"Kokostopp","tr":"Macaroon","uk":"Макарун","zh":"果仁蛋白餅"},"sourceLanguage":"fr","originClaims":["Italy","France"]},{"title":"Magahi Paan","name":"Magahi Paan","country":"India","region":"Bihari","url":"https://en.wikipedia.org/wiki/Magahi_Paan","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/Magahi_Paan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Magadhkingdom","licence":"CC BY-SA 4.0","views":3327},{"title":"Mahaprasad (Jagannath Temple)","name":"Mahaprasad (Jagannath Temple)","country":"India","region":"Hindu","url":"https://en.wikipedia.org/wiki/Mahaprasad_(Jagannath_Temple)","prepSummary":"Mahaprasad is cooked in the world's largest kitchen inside the Jagannath Temple complex called Rosa Ghara. The preparation is carried out by temple-designated cooks called Suaras and Maha-Suaras using traditional earthen pots and firewood.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Earthen_Pots_used_in_Rituals_of_Sri_Jagannatha.jpg/960px-Earthen_Pots_used_in_Rituals_of_Sri_Jagannatha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Government of Odisha","licence":"CC BY 4.0","leadFile":"Earthen_Pots_used_in_Rituals_of_Sri_Jagannatha.jpg","views":11767,"langs":["bn","or"],"langNames":{"bn":"মহাপ্রসাদ (জগন্নাথ মন্দির)","or":"ଜଗନ୍ନାଥଙ୍କ ଧୂପ"}},{"title":"Mahoba Desawari Pan","name":"Mahoba Desawari Pan","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Mahoba_Desawari_Pan","views":764},{"title":"Majjige huli","name":"Majjige huli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Majjige_huli","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Sorekayi_Majjige_Huli-_my_home_Bangalore-Karnataka-pic_12.jpg/960px-Sorekayi_Majjige_Huli-_my_home_Bangalore-Karnataka-pic_12.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shruthi Gaurav Alva","licence":"CC BY-SA 4.0","views":2163,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Makki ki roti","name":"Makki ki roti","country":"India","region":"Jammu and Kashmir","url":"https://en.wikipedia.org/wiki/Makki_ki_roti","ingredients":["Corn flour"],"prepSummary":"మక్కి కి రోటీ మొక్కజొన్న పిండితో తయారైన చదునైన పులియని రొట్టె. భారత ఉపఖండంలోని చాలా రొట్టెల మాదిరిగానే, దీనిని తవా మీద కాల్చుతారు. దీనిని ప్రధానంగా భారతదేశం, పాకిస్తాన్‌లోని పంజాబ్ ప్రాంతంలో, ఉత్తర భారతదేశం జమ్మూ, హిమాచల్ ప్రదేశ్, హర్యానా, రాజస్థాన్, ఉత్తర ప్రదేశ్, ఉత్తరాఖండ్, పశ్చిమ భారతదేశంలోని గుజరాత్, మహారాష్ట్ర, నేపాల్‌లో కూడా తింటారు.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Makki_ki_Roti_02.jpg/960px-Makki_ki_Roti_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rigourfigure","licence":"CC BY-SA 4.0","views":16845,"langs":["ar","as","bn","ca","es","jv","kn","or","pa","te","ur"],"langNames":{"ar":"ماكي دي روتي","as":"মক্কি কি ৰোটি","bn":"মক্কি রুটি","ca":"Makki di roti","es":"Makki di roti","jv":"Makki ki roti","kn":"ಮಕ್ಕಿ ದೀ ರೋಟಿ","or":"ମକ୍କା ରୁଟି","pa":"ਮੱਕੀ ਦੀ ਰੋਟੀ","te":"మక్కీ కీ రోటీ","ur":"مکئی کی روٹی"},"sourceLanguage":"te","province":"Jammu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Malai","name":"Malai","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Malai","prepSummary":"मलाई दूध को गरम करके बनायी जाती है और भारतीय उपमहाद्वीप में भोजन एवं मिठाइयों में उपयोग की जाती है। मलाई बनाने के लिए 'पूर्ण दूध' को लगभग ८० डिग्री सेल्सियस ताप पर लगभग एक घण्टे गरम करके ठ्ण्डा होने के लिए छोड़ दिया जाता है। इस प्रकार दूध की ऊपरी सतह पर हल्का पीलापन लिए हुए वसा (fat) और प्रोटीन की एक परत बन जाती है जिसे 'मलाई' कहते हैं। इसे निकाल लिया जाता है। ऊपरी परत निकालने के बाद यही प्रक्रिया दोहराकर दूध में बची हुई वसा और प्रोटीन को निकाला जा सकता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Malai_Paneer_Pizza_from_India.jpg/960px-Malai_Paneer_Pizza_from_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barthateslisa","licence":"CC BY-SA 4.0","views":23025,"langs":["as","bn","es","he","hi","ja","kn","ko","ml","mr","nl","ta"],"langNames":{"as":"মালাই","bn":"মালাই","es":"Malai","he":"מאלאי","hi":"मलाई","ja":"マライ","kn":"ಮಲಾಯಿ","ko":"말라이","ml":"മലായ്","mr":"मलाई","nl":"Malai","ta":"மலாய் (உணவு)"},"sourceLanguage":"hi"},{"title":"Maldives fish","name":"Maldives fish","country":"India","region":"Maldives","url":"https://en.wikipedia.org/wiki/Maldives_fish","prepSummary":"On a good night, given a large shoal of bonito, the fishermen, using simple bamboo poles, catch about 600–1,000 fish in two to three hours, an average of one a minute. Every fish is gutted, skinned and cut following a traditional pattern. The gills and some of the innards are thrown away. The head and backbone are removed, and the belly piece is separated. Then the fish is divided into four longitudinal pieces called ari. These long pieces can be cut into smaller sections (foti) in the case of large yellowfin tunas. Next these pieces of tuna are processed by means of boiling, smoking and sun-drying until they acquire a wood-like appearance.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/Maldive_fish91.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Xavier Romero-Frias","licence":"CC BY-SA 3.0","leadFile":"Maldive_fish91.JPG","views":14786,"langs":["es","id","ja","ml","pa","pt","ru","si","ta"],"langNames":{"es":"Pescado estilo maldivo","id":"Ikan maladewa","ja":"モルディブフィッシュ","ml":"മാസ് (മാൽദീവ് ഫിഷ്)","pa":"ਮਾਲਦੀਵ ਦੀ ਮੱਛੀ","pt":"Peixe-das-maldivas","ru":"Мальдивская рыба","si":"උම්බලකඩ","ta":"மாசிக் கருவாடு"}},{"title":"Manda roti","name":"Manda roti","country":"India","region":"Roti","url":"https://en.wikipedia.org/wiki/Manda_roti","ingredients":["Atta","maida flour"],"prepSummary":"रुमाली रोटी भारतीय उपमहाद्वीप के उत्तरी भागों, विशेषकर उत्तर भारत एवं पाकिस्तान में प्रचलित एक बहुत पतली मैदा से बनी रोटी होती है। इसे प्रायः कबाब के संग खाया जाता है। यह मुगलई खानपान का अभिन्न अंग है। इसका नाम रुमाल से निकला है, क्योंकि ये रुमाल की तरह पतली होती है, व तह कर रखी जाती है। श्रेणी:रोटी श्रेणी:भारतीय खाना श्रेणी:भारतीय रोटियाँ श्रेणी:पाकिस्तानी रोटियाँ श्रेणी:उत्तर भारतीय खाना श्रेणी:दक्षिण भारतीय खाना श्रेणी:बिहारी खाना श्रेणी:पंजाबी खाना श्रेणी:भारतीय खाना श्रेणी:मुग़लाई खाना श्रेणी:हैदराबादी खाना श्रेणी:मुहाजिर खाना श्रेणी:तेलंगाना का खाना","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Tandoori_roti_I_-_initial_contact_%28354969180%29.jpg/960px-Tandoori_roti_I_-_initial_contact_%28354969180%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lian Chang from New York City","licence":"CC BY 2.0","leadFile":"Tandoori_roti_I_-_initial_contact_(354969180).jpg","views":14127,"langs":["bn","es","gu","hi","ja","kn","ko","ml","pa","ur","zh"],"langNames":{"bn":"রুমালি রুটি","es":"Rumali roti","gu":"રૂમાલી રોટી","hi":"रूमाली रोटी","ja":"インド飛餅","kn":"ರುಮಾಲಿ ರೋಟಿ","ko":"루말리 로티","ml":"റുമാലി റൊട്ടി","pa":"ਰੁਮਾਲੀ ਰੋਟੀ","ur":"رومالی روٹی","zh":"印度飛餅"},"sourceLanguage":"hi"},{"title":"Mangalwedha jowar","name":"Mangalwedha jowar","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Mangalwedha_jowar","views":1220},{"title":"Masala chai","name":"Masala chai","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Masala_chai","ingredients":["Black tea","milk","spices","sugar"],"prepSummary":"मसाला चाय एक भारतीय पेय है जो दक्षिण एशिया में लोकप्रिय है। चाय दूध और पानी में काली चाय मिलाकर और फिर चीनी के साथ मीठा करके बनाया जाता है। चाय के कुछ प्रकार में खुशबूदार जड़ी-बूटियां का इस्तेमाल किया जाता है, जिसे आम बोलचाल में मसाला चाय बोला जाता है। हालांकि आम तौर पर चाय बिन-मसाले ही बनाई जाती है। हिंदी में \"चाय\" शब्द चीनी भाषा के \"छा\" से आया है। अंग्रेज़ी में, इस मसालेदार चाय को आमतौर पर \"मसाला चाय\" या सिर्फ \"चाय\" बोला जाता है। भारत में पहली बार बनाया गया ये ड्रिंक अब दुनियाभर में मशहूर है। आजकल कई कॉफीघर और चायघर \"चाय लाट्टे\" और \"चाय टी लाट्टे\" शब्द का इस्तेमाल ये दिखाने के लिए करते है कि","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Mamallapuram-Masala_chai-WUS-02096.jpg/960px-Mamallapuram-Masala_chai-WUS-02096.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Halama","licence":"CC BY-SA 4.0","views":257514,"langs":["ar","as","bn","cs","da","de","el","es","eu","fa","fi","fr","he","hi","hy","id","it","ja","jv","kk","kn","ko","lo","ms","nb","nl","pl","pt","ro","ru","sv","te","th","uk","ur","vi","zh"],"langNames":{"ar":"شاي كرك","as":"মছলা চাহ","bn":"মশলা চা","cs":"Masala chai","da":"Masala Chai","de":"Masala Chai","el":"Τσάι μασάλα","es":"Té chai","eu":"Masala chai","fa":"چای ماسالا","fi":"Masala chai","fr":"Chai (thé)","he":"צ'אי מסאלה","hi":"मसाला चाय","hy":"Մասալա (թեյ)","id":"Masala chai","it":"Masala chai","ja":"チャイ","jv":"Masala chai","kk":"Масала (шай)","kn":"ಮಸಾಲಾ ಚಾಯ್","ko":"마살라 차이","lo":"ມາຊາລາຈາຍ","ms":"Cai masala","nl":"Chai","nb":"Masala chai","pl":"Masala czaj","pt":"Masala chai","ro":"Masala chai","ru":"Масала (чай)","sv":"Masala chai","te":"మసాలా చాయ్","th":"มสาลาจาย","uk":"Масала (чай)","ur":"کڑک چائے","vi":"Masala chai","zh":"馬薩拉茶"},"sourceLanguage":"hi"},{"title":"Mathri","name":"Mathri","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Mathri","ingredients":["Maida","semolina","dahi (yogurt)","ghee"],"prepSummary":"thumb ಮಠರಿ (ರಾಜಸ್ಥಾನಿ: मठरी, ) ಒಂದು ರಾಜಸ್ಥಾನಿ ಲಘು ಆಹಾರವಾಗಿದೆ. ಇದು ಭಾರತದ ವಾಯವ್ಯ ಭಾಗದ ಒಂದು ಬಗೆಯ ಹಲ್ಲೆಹಲ್ಲೆಯಾದ ಬಿಸ್ಕತ್ತಾಗಿದೆ. ಒಂದು ಕಾಲದಲ್ಲಿ ಕೇವಲ ಆಯ್ದ ಸ್ಥಳಗಳಲ್ಲಿ ಲಭ್ಯವಿರುತ್ತಿದ್ದ ಮಠರಿ ಈಗ ಭಾರತದ ಬಹುತೇಕ ಎಲ್ಲ ಸಿಹಿಖಾದ್ಯದ ಅಂಗಡಿಗಳಲ್ಲಿ ಲಭ್ಯವಿದೆ. ಇದನ್ನು ಹಿಟ್ಟು, ನೀರು ಮತ್ತು ಐಚ್ಛಿಕವಾಗಿ ಅಜವಾನದ ಬೀಜಗಳಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಮಠರಿಯನ್ನು ಚಹಾದೊಂದಿಗೆ ಮಾವಿನಕಾಯಿ, ಮೆಣಸಿನಕಾಯಿ ಅಥವಾ ನಿಂಬೆಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿಯ ಜೊತೆಗೆ ಬಡಿಸಲಾಗುತ್ತದೆ. ಇದನ್ನು ಮದುವೆಗಳು ಮತ್ತು ಪೂಜೆಗಳಲ್ಲಿ ಕೂಡ ಬಡಿಸಲಾಗುತ್ತದೆ. ಮಸಾಲಾ ಮಠರಿ ಮಠರಿಯ ಒಂದು ಬಗೆಯಾಗಿದ್ದು ಹೆಚ್ಚು ಗರಿಗರಿಯಾಗಿಸಲು ಇದರಲ್ಲಿ ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು ಸೇರಿಸಲಾಗಿರುತ್ತದೆ. ಮಠರಿ ವಿಭಿನ್ನ ರುಚಿಗಳಲ್ಲಿಯೂ ಲಭ್ಯವಿದೆ, ಉದಾಹರಣೆಗೆ ಮೆಂತೆ ಎ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Mathri_Mandir_Replica.jpg/960px-Mathri_Mandir_Replica.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ashok Vootla","licence":"CC BY-SA 4.0","views":12619,"langs":["kn"],"langNames":{"kn":"ಮಠರಿ"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mattu gulla","name":"Mattu gulla","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Mattu_gulla","prepSummary":"உடுப்பி மட்டு குல்லா (Udupi mattu gulla) அல்லது உடுப்பி மட்டி குல்லா என்பது பச்சை நிற கத்திரிக்காய் ஆகும். இது இந்தியாவின் கர்நாடக மாநிலத்தின் உடுப்பியில் உள்ள மட்டி கிராமம் மற்றும் அதனைச் சுற்றியுள்ளப் பகுதிகளில் வளர்க்கப்படுகிறது. இந்த கத்திரிக்காய்க்கு 2011ஆம் ஆண்டு புவியியல் சார்ந்த குறியீடு வழங்கப்பட்டது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Mattigulla.jpg/960px-Mattigulla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Mattigulla.jpg","views":2545,"langs":["bn","kn","ml","ta"],"langNames":{"bn":"উড়ুপি মাট্টু গুল্লা (বেগুন)","kn":"ಉಡುಪಿ ಮಟ್ಟುಗುಳ್ಳ","ml":"ഉഡുപ്പി മട്ടു ഗുള്ള വഴുതന","ta":"உடுப்பி மட்டு குல்லா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mokthuk","name":"Mokthuk","country":"India","region":"Himalayan region","url":"https://en.wikipedia.org/wiki/Mokthuk","views":5001},{"title":"Momo (food)","name":"Momo (food)","country":"India","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Momo_(food)","ingredients":["White-flour-and-water dough","meat","vegetable"],"prepSummary":"The earliest Tibetan dumplings were made of highland barley flour as the outer covering, and beef and mutton as the stuffing. Nowadays, a simple white-flour-and-water dough is generally preferred to make the outer covering of momos. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momos are prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate and momos are prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Momo_nepal.jpg/960px-Momo_nepal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kushal Goyal","licence":"CC BY-SA 3.0","leadFile":"Momo_nepal.jpg","views":220772,"langs":["ar","as","bg","bn","cs","de","es","eu","fi","fr","he","hi","hy","id","it","ja","jv","kn","ko","ms","ne","nl","pa","pl","pt","ru","sv","ta","th","tr","uk","zh"],"langNames":{"ar":"مومو (طعام)","as":"মোমো","bg":"Момо (ястие)","bn":"মোমো","cs":"Momo","de":"Momo (Speise)","es":"Momo (alimento)","eu":"Momo (janaria)","fi":"Momo (ruoka)","fr":"Momo (plat traditionnel)","he":"מומו (מאכל)","hi":"मोमो","hy":"Մոմո","id":"Momo (makanan)","it":"Momo (gastronomia)","ja":"モモ (料理)","jv":"Momo","kn":"ಮೋಮೊ","ko":"모모 (음식)","ms":"Momo (makanan)","ne":"मम:","nl":"Momo (gerecht)","pa":"ਮੋਮੋ","pl":"Momo (pierogi)","pt":"Momo (alimento)","ru":"Момо (блюдо)","sv":"Momos (mat)","ta":"மொமொ (உணவு)","th":"โมโม (อาหาร)","tr":"Momo (yemek)","uk":"Момо (їжа)","zh":"饃饃 (餃子)"}},{"title":"Mung bean sprout","name":"Mung bean sprout","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Mung_bean_sprout","prepSummary":"El brote de soja verde, también llamado togue en el español filipino, es una germinación de la soja verde o judía mungo (Vigna radiata). Es habitual en la cocina asiática. Generalmente son judías que llevan germinando de una semana, su composición nutricional es mayor que la procedente de las judías sin germinar y el proceso hace que sea más favorable su proceso culinario. Los brotes de soja verde se conservan en lata, generalmente han de ser puestos en remojo y luego lavados antes de ser consumidos. Se suelen consumir crudos o escaldados.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Green_gram_sprout_of_Salem.jpg/960px-Green_gram_sprout_of_Salem.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thamizhpparithi Maari","licence":"CC BY-SA 4.0","views":62407,"langs":["ar","de","es","fr","ha","hy","id","it","ja","jv","ko","ms","my","nl","pt","ru","th","uk","vi","zh"],"langNames":{"ar":"براعم بقلة الماش","de":"Mungbohnensprossen","es":"Brote de soja verde","fr":"Fêves mungo germées","ha":"Tsire-tsire na wake","hy":"Լոբու ծիլեր","id":"Kecambah","it":"Germogli di fagiolo mungo","ja":"もやし","jv":"Thokolan","ko":"숙주나물","ms":"Tauge","my":"ပဲပင်ပေါက်","nl":"Taugé","pt":"Moyashi","ru":"Ростки маша","th":"ถั่วงอก","uk":"Паростки вігни","vi":"Giá đỗ","zh":"豆芽"},"sourceLanguage":"es"},{"title":"Mutton curry","name":"Mutton curry","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Mutton_curry","ingredients":["Goat meat or mutton","tomato","onion","garlic","ginger","coriander leaves","Indian spices"],"prepSummary":"మటన్ కూర (కోషా మాంగ్షో, గొర్రె కూర, లేదా మేక కూర అని కూడా పిలుస్తారు, ఇది మేక మాంసం (లేదా కొన్నిసార్లు గొర్రె మాంసం & కూరగాయలు) నుడి తయారు చేయబడే వంటకం. ఈ వంటకం భారత ఉపఖండం, కరేబియన్ అన్ని రాష్ట్రాలు, దేశాలు & ప్రాంతాలలో వివిధ వైవిధ్యాలలో కనిపిస్తుంది. మటన్ కూరను మొదట అన్ని పదార్థాలను ఒక మట్టి కుండ కలిపి, మొత్తం కూరను మట్టి పొయ్యి కలప మంటతో నెమ్మదిగా వండుతారు. ఈ రోజు దీనిని ప్రెజర్ కుక్కర్లు, స్లో కుక్కర్లను ఉపయోగించి అన్ని పదార్థాలు, సుగంధ ద్రవ్యాలను ఒక పెద్ద కడాయిలో కొంతసేపు ఉడికించి వండుతారు. ఈ వంటకాన్ని రాగి కూడా వడ్డించవచ్చు, ఇది ఒక తృణధాన్యము.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Mutton_curry_photographed_in_West_Bengal%2C_India%2C_January_28%2C_2024.jpg/960px-Mutton_curry_photographed_in_West_Bengal%2C_India%2C_January_28%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":16997,"langs":["bn","jv","kn","ko","or","te","ur","vi","zh"],"langNames":{"bn":"কষা মাংস","jv":"Kari domba","kn":"ಮಟನ್ ಕರಿ","ko":"양고기 커리","or":"ଖାସି ମାଂସ ତରକାରୀ","te":"మటన్ కూర","ur":"مٹن کڑھی","vi":"Cà ri cừu","zh":"羊肉咖哩"},"sourceLanguage":"te"},{"title":"Naan","name":"Naan","country":"India","region":"Asia","url":"https://en.wikipedia.org/wiki/Naan","ingredients":["Flour","yeast","salt","sugar","ghee","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Naan_baked_in_Tandoor.jpg/960px-Naan_baked_in_Tandoor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","views":171560,"langs":["ar","as","az","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ha","he","hi","hu","hy","id","it","ja","jv","ka","kk","kn","ko","lt","ml","my","nb","nl","or","pl","pt","ro","ru","sv","tg","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"خبز النان","as":"নান","az":"Naan","bn":"নান রুটি","ca":"Naan","cs":"Nán","da":"Nan (brød)","de":"Naan (Lebensmittel)","el":"Ναν","es":"Naan","et":"Naan","eu":"Naan","fa":"نان (غذا)","fi":"Naan","fr":"Naan","ha":"Naan","he":"נאן","hi":"नान","hu":"Naan","hy":"Նաան","id":"Naan","it":"Naan","ja":"ナン","jv":"Naan","ka":"ნაანი","kk":"Наан (тағам)","kn":"ನಾನ್","ko":"난 (빵)","lt":"Nanas (valgis)","ml":"നാൻ (റൊട്ടി)","my":"နံပြား","nl":"Naan","nb":"Nanbrød","or":"ନାନ","pl":"Naan (pieczywo)","pt":"Naan","ro":"Naan","ru":"Наан (блюдо)","sv":"Naan","tg":"Нон","th":"นาน","tr":"Naan","uk":"Наан","ur":"نان","uz":"Naan","vi":"Naan","zh":"馕"}},{"title":"Nandurbar Amchur","name":"Nandurbar Amchur","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Nandurbar_Amchur","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Nandurbar_Amchur.jpg/960px-Nandurbar_Amchur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lalsing Vanya Valavi from Dhadgaon (Akrani), Nandurbar","licence":"CC0","leadFile":"Nandurbar_Amchur.jpg","views":780},{"title":"Napham","name":"Napham","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Napham","views":281},{"title":"Nargesi (food)","name":"Nargesi (food)","country":"Iran","region":"Indian","url":"https://en.wikipedia.org/wiki/Nargesi_(food)","prepSummary":"نرگسی غذایی ایرانی است که با تخم مرغ و اسفناج درست می‌شود و به دلیل شباهت رنگ‌هایش (زرد و سفید و گاه سبز) به گل نرگس این نام را گرفته‌است.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Nargesi_omelette.jpg/960px-Nargesi_omelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Reza babaeian","licence":"CC BY-SA 4.0","leadFile":"Nargesi_omelette.jpg","views":2924,"langs":["fa","id","jv","th","tr"],"langNames":{"fa":"نرگسی","id":"Nargesi","jv":"Nargesi","th":"แนร์เกซี (อาหาร)","tr":"Nergisi (yemek)"},"sourceLanguage":"fa"},{"title":"Nargesi kebab","name":"Nargesi kebab","country":"India","region":"Middle East","url":"https://en.wikipedia.org/wiki/Nargesi_kebab","ingredients":["ground meat","herbs","spices","egg"],"prepSummary":"নারগেসি কাবাব, নারগেসি কোফতা বা নারগেস শামি কাবাব হল একটি আফগানী, মধ্যপ্রাচ্যীয়, পাকিস্তানি ও ভারতীয় খাবার। এটি একধরনের কাবাব বা কোফতা। এর মধ্যে একটি সিদ্ধ মুরগির ডিম থাকে। এর নামকরণ নার্সিসাস ফুলের নামে করা হয়েছে, কারণ কাবাব কাটা হলে এটি ফুলের পাপড়ির মতো দেখায়। এটি কোফতে তাবরিজির মতোই। সেখানে মাংস, মসলা এবং ভেষজ উপাদান মিশিয়ে সিদ্ধ ডিমের চারপাশে ঢেকে দেওয়া হয়। নারগেসি কাবাব রান্না করতে সাধারণত গরুর কিমা, কাটা পেঁয়াজ এবং বিভিন্ন মসলা মিশিয়ে একটি মণ্ড তৈরি করে তা দিয়ে সিদ্ধ ডিমের চারপাশ ঢাকা দেওয়া হয়। এরপর এটি ঘি বা মাখনে ভেজে নেওয়া হয়। এই কাবাব সাধারণত তজিকি, কারি বা অন্যান্য চা","photo":"https://upload.wikimedia.org/wikipedia/commons/3/39/Nargisi_Koftas_in_Curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Peppergarlickitchen","licence":"CC BY-SA 4.0","leadFile":"Nargisi_Koftas_in_Curry.jpg","views":7616,"langs":["bn","uk","ur"],"langNames":{"bn":"নারগেসি কাবাব","uk":"Нагресі кебаб","ur":"نرگسی کوفتہ"},"sourceLanguage":"bn","originClaims":["Afghanistan","India"]},{"title":"Navadhanya","name":"Navadhanya","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Navadhanya","prepSummary":"நவதானியங்கள் (Navdhānya) என்பன கோதுமை, நெல், துவரை, பாசிப்பயறு, கொண்டைக்கடலை, மொச்சை, எள், உளுந்து மற்றும் கொள்ளு ஆகியவையாகும். நவதானியங்கள் என்பது பல இந்திய மொழிகளில் \"ஒன்பது தானியங்கள்\" என்று பொருள்படும். இந்த ஒன்பது தானிய வகைகளும் இந்திய உணவு பண்டங்களில் பெரும்பான்மையாக உபயோகப்படுத்தப்படும் முக்கிய பொருட்களாகும்.","views":7586,"langs":["kn","ml","ne","ta"],"langNames":{"kn":"ನವಧಾನ್ಯ","ml":"നവധാന്യങ്ങൾ","ne":"नवधान्य","ta":"நவதானியம்"},"sourceLanguage":"ta"},{"title":"Navapur Tur Dal","name":"Navapur Tur Dal","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Navapur_Tur_Dal","views":858},{"title":"Litti (dish)","name":"Litti (dish)","country":"India","region":"Magadh region","url":"https://en.wikipedia.org/wiki/Litti_(dish)","ingredients":["Wheat flour","brinjal","onion","peppers","cilantro","mustard oil","gram flour","ghee"],"prepSummary":"लिट्टी एक भारतीय व्यंजन है जो मुख्यतः बिहार और पूर्वी उत्तर प्रदेश में लोकप्रिय है। राजस्थान के बाटी से मिलता-जुलता यह व्यंजन आटे की लोई को सत्तू से भरकर बनाया जाता है। इसे देसी घी में डुबाकर आलू-बैंगन के चोखे के साथ खाने की परंपरा है, जिसे 'लिट्टी-चोखा' कहते हैं। लिट्टी चोखा एक प्रकार का व्यंजन है जो से लिट्टी तथा चोखे - दो अलग व्यंजनों के साथ-साथ खाने को कहते हैं। यह बिहार और उत्तर प्रदेश राज्य के विशेष व्यंजनो में से एक है। बक्सर में पंचकोसी मेला और लिट्टी-चोखा का संबंध त्रेतायुग से है, जब भगवान राम और लक्ष्मण विश्वामित्र मुनि के साथ बक्सर आए थे। पौराणिक कथा के अनुसार, यात्रा के अंतिम दिन,","course":"Snack, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Litti_Chokha-MB50.jpg/960px-Litti_Chokha-MB50.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":52881,"langs":["bn","es","hi","jv","kn"],"langNames":{"bn":"লিট্টি","es":"Litti Chokha","hi":"लिट्टी","jv":"Litti","kn":"ಲಿಟ್ಟಿ"},"sourceLanguage":"hi"},{"title":"Sattu","name":"Sattu","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Sattu","prepSummary":"सत्तू भारतीय उपमहाद्वीप का एक प्रकार का देशज व्यंजन है, जो भूने हुए जौ, मक्का या/और चने को पीस कर बनाया जाता है। बिहार में यह काफी लोकप्रिय है और कई रूपों में प्रयुक्त होता है। सामान्यतः यह चूर्ण के रूप में रहता है जिसे पानी में घोल कर या अन्य रूपों में खाया अथवा पिया जाता है। सत्तू के सूखे (चूर्ण) तथा घोल दोनों ही रूपों को 'सत्तू' कहते हैं।","views":42454,"langs":["bn","de","hi","kn","ml","mr","ta","te","uk"],"langNames":{"bn":"ছাতু","de":"Sattu (Lebensmittel)","hi":"सत्तू","kn":"ಸತ್ತೂ","ml":"സട്ടു","mr":"सातूचे पीठ","ta":"சத்து மா (உணவு)","te":"సట్టు","uk":"Сатту"},"sourceLanguage":"hi"},{"title":"Nevryo","name":"Nevryo","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Nevryo","prepSummary":"Fillings made from grated coconut, sugar, poppy seeds, green cardamom, almonds or cashew nuts are wrapped in dough and fried in oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Goan_Nevri%2C_Goa.jpg/960px-Goan_Nevri%2C_Goa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shairilay","licence":"CC BY-SA 4.0","leadFile":"Goan_Nevri,_Goa.jpg","views":1101,"langs":["ar"],"langNames":{"ar":"نڤريو"}},{"title":"Nihari","name":"Nihari","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Nihari","ingredients":["Shank cut of beef","lamb","mutton","goat meat","or camel meat","as well as chicken","bone marrow"],"prepSummary":"निहारी पाकिस्तान, भारत और बांग्लादेशी पकवान है। इसे समान्यतः कम पकाये हुए भैंसे, मेमने अथवा बकरी के मास के सहित इनके मस्तिष्क या अस्थि मज्जा साथ परोसा जाता है।","course":"Main course (breakfast, lunch, dinner)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Nalli_Nihari_India.jpg/960px-Nalli_Nihari_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nilanjan Sasmal","licence":"CC BY-SA 4.0","leadFile":"Nalli_Nihari_India.jpg","views":89264,"langs":["ar","bn","de","es","gu","he","hi","id","ja","jv","ko","mr","ms","pa","ta","te","uk","ur","vi"],"langNames":{"ar":"نهاري (طعام)","bn":"নিহারী","de":"Nihari","es":"Nihari","gu":"નિહારી","he":"ניהארי","hi":"निहारी","id":"Nihari","ja":"ニハリ","jv":"Nihari","ko":"니하리","mr":"निहारी","ms":"Nihari","pa":"ਨਿਹਾਰੀ","ta":"நிஹாரி","te":"నిహారీ","uk":"Ніхарі","ur":"نہاری","vi":"Nihari"},"sourceLanguage":"hi"},{"title":"Nombu kanji","name":"Nombu kanji","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Nombu_kanji","prepSummary":"நோன்பு கஞ்சி (Nombu kanji) என்பது பருப்பு, அரிசி மற்றும் தேங்காய் பால் ஆகியவற்றால் செய்யப்படும் ஒரு கஞ்சி. தென்னிந்தியாவில் இது ரமலான் மாதத்தில் மாலையில் நோன்பு திறப்பதற்காக செய்யப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Nombu_kanji_homemade.jpg/960px-Nombu_kanji_homemade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shafana jasmine","licence":"CC BY-SA 4.0","views":587,"langs":["ta"],"langNames":{"ta":"நோன்பு கஞ்சி"},"sourceLanguage":"ta"},{"title":"Non-vegetarian food in India","name":"Non-vegetarian food in India","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Non-vegetarian_food_in_India","prepSummary":"మాంసాహారం (భారతీయ ఆంగ్లం కొన్నిసార్లు మాంసాహారం అని సంక్షిప్తీకరించబడింది) మాంసం (ఎరుపు మాంసం, పౌల్ట్రీ, సీఫుడ్ లేదా ఇతర జంతువు మాంసం, కొన్నిసార్లు గుడ్లు) కలిగి ఉంటుంది. ఈ పదం భారతదేశంలో సాధారణం, కానీ మరెక్కడా సాధారణం కాదు. భారతదేశంలోని సాధారణంగా శాఖాహార వాతావరణంలో, మాంసం, చేపలను అందించే రెస్టారెంట్లు సాధారణంగా వారి మెనూలో \"మాంసాహారం\" విభాగాన్ని కలిగి ఉంటాయి, వారి పేరు-బోర్డులు, ప్రకటనలలో (సాధారణంగా \"వెజ్, నాన్-వెజ్\" గా) అనే పదాన్ని కలిగి ఉండవచ్చు. ప్రజలను వివరించేటప్పుడు, శాకాహారులు మాంసం/లేదా గుడ్లు తింటారు, శాకాహారులకు బదులుగా. కానీ భారతదేశంలో, పాల ఆహారాల వినియోగం రెండు వర్గాలకు సాధారణం. మ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Non_Vegetarian_Thali.jpg/960px-Non_Vegetarian_Thali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shrabee","licence":"CC BY-SA 4.0","views":15018,"langs":["bn","te"],"langNames":{"bn":"আমিষ ভোজন","te":"భారతదేశంలో మాంసాహారం"},"sourceLanguage":"te"},{"title":"Odiyal","name":"Odiyal","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Odiyal","ingredients":["Palmyra tuber"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Boiled_palmyra_sprout.JPG/960px-Boiled_palmyra_sprout.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AntanO","licence":"CC BY-SA 4.0","leadFile":"Boiled_palmyra_sprout.JPG","views":3216,"originClaims":["India","Sri Lanka"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pakora","name":"Pakora","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Pakora","prepSummary":"Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, and then deep frying them. Common varieties of pakora use onion, masoor dal (lentil), suji (semolina), chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn. The batter is most commonly made with gram flour or a mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour.","course":"Appetizer or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Chicken_pakora-MB21.jpg/960px-Chicken_pakora-MB21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":99839,"langs":["ar","as","bn","ca","cs","de","es","eu","fa","fi","fr","gu","ha","he","hi","id","it","ja","jv","ka","kn","ko","lt","ml","mr","ms","nb","ne","nl","or","pa","pl","pt","ro","ru","sv","ta","te","tr","uk","ur","vi"],"langNames":{"ar":"باكوره","as":"পকোৰা","bn":"পাকোড়া","ca":"Pakora","cs":"Pakora","de":"Pakora","es":"Pakora","eu":"Pakora","fa":"پاکوره","fi":"Pakora","fr":"Pakora","gu":"પકોડી","ha":"Pakora","he":"פקורה","hi":"पकोड़ा","id":"Pakora","it":"Pakora","ja":"パコラ","jv":"Pakora","ka":"ფაკორა","kn":"ಪಕೋಡಾ","ko":"파코라","lt":"Pakora","ml":"പകോഡ","mr":"पनीर पकोडा","ms":"Pakora","ne":"पकौडा","nl":"Pakora","nb":"Pakora","or":"ପକୋଡ଼ା","pa":"ਪਤੌੜ","pl":"Pakora","pt":"Pakora","ro":"Pakora","ru":"Пакора","sv":"Pakora","ta":"பக்கோரா","te":"పకోడీ","tr":"Pakora","uk":"Пакора","ur":"پکوڑا","vi":"Pakora"},"originClaims":["India","Pakistan"]},{"title":"Panakam","name":"Panakam","country":"India","url":"https://en.wikipedia.org/wiki/Panakam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Chinalingala_Sri_Ramanavami_2018_seetha_Ramula_kalyanam_panakam_3.png/960px-Chinalingala_Sri_Ramanavami_2018_seetha_Ramula_kalyanam_panakam_3.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chinalingalagramam","licence":"CC0","views":8275},{"title":"Panchamrita","name":"Panchamrita","country":"India","url":"https://en.wikipedia.org/wiki/Panchamrita","prepSummary":"दूध, दही, मधु, घृत और शक्कर या मिश्री से बने द्रव्य को ही पंचामृत कहा जाता है। भारत के कई घरों में पूजा-पाठ के समय इसे भगवान को अर्पित कर पीया जाता है। दीपावली आदि प्रमुख त्योहारों के दिन इसका विशेष महत्त्व है, उस दिन मंदिरों मे यह भगवान को अर्पित कर प्रशाद के रूप में सबको वितरित किया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Panchamrita.jpg/960px-Panchamrita.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Skubydoo","licence":"CC BY-SA 4.0","leadFile":"Panchamrita.jpg","views":19776,"langs":["as","bn","gu","hi","kn","ko","mr","ne","or","ru","ta","te","uk","ur"],"langNames":{"as":"পঞ্চামৃত","bn":"পঞ্চামৃত","gu":"પંચામૃત","hi":"पंचामृत","kn":"ಪಂಚಾಮೃತ","ko":"판참리타","mr":"पंचामृत","ne":"पञ्चामृत","or":"ପଞ୍ଚାମୃତ","ru":"Панчамрита","ta":"பஞ்சாமிர்தம்","te":"పంచామృతం","uk":"Панчамріта","ur":"پنچ امرت"},"sourceLanguage":"hi"},{"title":"Panchratna dal","name":"Panchratna dal","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Panchratna_dal","views":2916},{"title":"Paneer","name":"Paneer","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Paneer","ingredients":["Cow milk or buffalo milk"],"prepSummary":"Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid, or dahi (yogurt), to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition. In north Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Panir_Paneer_Indian_cheese_fresh.jpg/960px-Panir_Paneer_Indian_cheese_fresh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonja Pauen - Stanhopea","licence":"CC BY 2.0 de","views":230888,"langs":["ar","bn","ca","cs","de","es","eu","fa","fi","fr","gl","gu","he","hi","hy","id","ig","it","ja","jv","kn","ko","ml","mr","ms","nb","ne","nl","pa","pl","pt","ro","ru","sv","te","th","tr","uk","ur","uz"],"langNames":{"ar":"بنير","bn":"পনির (দক্ষিণ এশিয়া)","ca":"Panir","cs":"Panýr","de":"Panir","es":"Queso panir","eu":"Panir","fa":"پنیر آسیایی","fi":"Paneer","fr":"Panir","gl":"Paneer","gu":"પનીર","he":"גבינת פניר","hi":"पनीर","hy":"Պանիր (հնդկական)","id":"Paneer","ig":"Paner","it":"Paneer","ja":"パニール","jv":"Paneer","kn":"ಪನೀರ್","ko":"파니르","ml":"പനീർ","mr":"पनीर","ms":"Paneer","ne":"पनीर","nl":"Paneer","nb":"Panír","pa":"ਪਨੀਰ","pl":"Panir","pt":"Paneer","ro":"Paneer","ru":"Панир (сыр)","sv":"Paneer","te":"పనీర్","th":"ปนีร","tr":"Paneer","uk":"Панір","ur":"پنیر","uz":"Panir"}},{"title":"Paneer makhani","name":"Paneer makhani","country":"India","region":"Delhi","url":"https://en.wikipedia.org/wiki/Paneer_makhani","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Paneer_Makhani_Veggie.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Charvi Kakwani","licence":"CC BY-SA 4.0","leadFile":"Paneer_Makhani_Veggie.jpeg","views":42322,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Panjiri","name":"Panjiri","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Panjiri","ingredients":["Whole-wheat flour","sugar","ghee","dried fruits","herbal gums"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Panjeeri..JPG/960px-Panjeeri..JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Panjeeri..JPG","views":17770},{"title":"Paratha roll","name":"Paratha roll","country":"Pakistan","region":"Sindh","url":"https://en.wikipedia.org/wiki/Paratha_roll","ingredients":["Mutton (lamb) pieces","paratha","egg (omlette)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Paratha_roll.jpg/960px-Paratha_roll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0","views":4991,"city":"Karachi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Parmotrema perlatum","name":"Parmotrema perlatum","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Parmotrema_perlatum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Parmotrema_perlatum_163808872.jpg/960px-Parmotrema_perlatum_163808872.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michel Langeveld","licence":"CC BY-SA 4.0","leadFile":"Parmotrema_perlatum_163808872.jpg","views":28645,"notFood":"a taxon"},{"title":"Parsa's","name":"Parsa's","country":"India","region":"Indian fast food","url":"https://en.wikipedia.org/wiki/Parsa's","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f0/Parsa_logo_urdu_part.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"maliktuyyab","licence":"CC BY-SA 4.0","leadFile":"Parsa_logo_urdu_part.png","views":2540},{"title":"Patra ni machhi","name":"Patra ni machhi","country":"India","region":"Parsi","url":"https://en.wikipedia.org/wiki/Patra_ni_machhi","views":1641},{"title":"Pav bhaji","name":"Pav bhaji","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Pav_bhaji","ingredients":["Bread","mixed vegetables"],"prepSummary":"Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy( Called \"Bhaji\" ) served with bread. Vegetables in the thick curry commonly include potatoes, onions, chili peppers, green peas, bell peppers and tomatoes. It is usually cooked the curry on a flat griddle ( called Tawa) with a lot of butter and served hot. The Pav is slightly roasted over the hot Tawa with lot of molten butter almost soaking the bread.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Bhaji_pav_2.jpg/960px-Bhaji_pav_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BHAAGIi","licence":"CC BY-SA 4.0","views":64692,"langs":["ar","as","bn","el","es","fi","fr","gu","ha","he","hi","id","it","ja","jv","kn","ko","lt","mr","or","pa","ta","th","vi"],"langNames":{"ar":"باف بهاجي","as":"পাও ভাজি","bn":"পাও ভাজি","el":"Παβ μπατζί","es":"Pav bhaji","fi":"Pav bhaji","fr":"Pav bhaji","gu":"પાવભાજી","ha":"Pav bhaji","he":"פאב באג'י","hi":"पाव भाजी","id":"Pav Bhaji","it":"Pav bhaji","ja":"パヴ・バジ","jv":"Pav bhaji","kn":"ಪಾವ್ ಭಾಜಿ","ko":"파브 바지","lt":"Pav bhadžis","mr":"पाव भाजी","or":"ପାଓ ଭାଜୀ","pa":"ਪਾਵ ਭਾਜੀ","ta":"பாவ் பாச்சி","th":"ปาวบาจี","vi":"Pav bhaji"},"province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Paya (food)","name":"Paya (food)","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Paya_(food)","ingredients":["Trotters or hoof (goat","beef","buffalo","or sheep)","onions","tomatoes","garlic","other spices"],"prepSummary":"Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where several curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Paya_Curry_cooked_in_Marathi_Style.jpg/960px-Paya_Curry_cooked_in_Marathi_Style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chirag85","licence":"CC BY-SA 4.0","views":35813,"langs":["as","bn","es","hi","jv","kn","pt","ta","ur"],"langNames":{"as":"পায়া","bn":"পায়া (খাবার)","es":"Siri paya","hi":"पाया","jv":"Paya (panganan)","kn":"ಪಾಯಾ","pt":"Paya","ta":"பாயா (உணவு)","ur":"پایا"}},{"title":"Permit room","name":"Permit room","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Permit_room","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Sign_at_childcare_room%2C_Imphal_airport.jpg/960px-Sign_at_childcare_room%2C_Imphal_airport.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rohini","licence":"CC BY 4.0","views":1144},{"title":"Phapar ko roti","name":"Phapar ko roti","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Phapar_ko_roti","ingredients":["Buckwheat","water","sugar","butter"],"prepSummary":"A dough of buckwheat flour with a little rice flour and ingredients including chopped vegetables, egg white, milk, and water is poured on hot ghee on a flat pan and browned in both sides.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Phapar_Ko_Roti_Pendam_Sikkim_India.jpg/960px-Phapar_Ko_Roti_Pendam_Sikkim_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dibyendu Ash","licence":"CC BY-SA 4.0","views":867},{"title":"Pholar","name":"Pholar","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Pholar","views":283},{"title":"Pitang oying","name":"Pitang oying","country":"India","region":"Assam","url":"https://en.wikipedia.org/wiki/Pitang_oying","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Pitang_Oying_-_Mising_Kitchen_Resturant%2C_Guwahati%2C_Assam%2C_1618420295814._jpg.jpg/960px-Pitang_Oying_-_Mising_Kitchen_Resturant%2C_Guwahati%2C_Assam%2C_1618420295814._jpg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swapnil A Bharadwaj","licence":"CC BY-SA 4.0","leadFile":"Pitang_Oying_-_Mising_Kitchen_Resturant,_Guwahati,_Assam,_1618420295814._jpg.jpg","views":311,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Prasada","name":"Prasada","country":"India","url":"https://en.wikipedia.org/wiki/Prasada","prepSummary":"प्रसाद, पूजा के बाद वितरित करने वाले पदार्थ को कहते हैं। सामान्यतः यह कोई खाद्य पदार्थ होता है किंतु कभी-कभी कपड़े इत्यादि को भी प्रसाद के रूप में वितरित किया जाता है।हिन्दुओं का ऐसा मानना हैं कि पूजा के समय जब कोई खाद्य सामग्री देवी-देवताओं के समक्ष भोग स्वरूप प्रस्तुत की जाती हैं तो देवी-देवता उसे ग्रहण करते हैं,अगर खाने की वस्तु नहीं है जैसे कपड़े स्वर्ण, द्रव्य इत्यादि तो वे उसे स्वीकार करते हैं। अपने इष्टदेव को लगाए गए भोग को खाना या इस्तेमाल करना हिन्दू अपना परम सौभाग्य समझते हैं, अतः भगवान या देवी-देवताओं को अर्पित भोग को प्रसाद कहा जाता है। श्रेणी:हिन्दू धर्म कबीरवाणी के अनुसार परमात्म","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1e/Jitin_Prasada_crop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ministry of Textiles","licence":"GODL-India","views":26088,"langs":["as","bn","de","fi","fr","gu","he","hi","ka","kn","ko","lt","ml","nl","pl","ro","ru","sk","sl","ta","te","uk"],"langNames":{"as":"প্ৰসাদ","bn":"মহাপ্রসাদ","de":"Prasad","fi":"Prasada","fr":"Prasād","gu":"પ્રસાદ","he":"פראסדה","hi":"प्रसाद","ka":"პრასადამი","kn":"ಪ್ರಸಾದ","ko":"프라사다","lt":"Prasada","ml":"പ്രസാദം","nl":"Prasad","pl":"Prasadam","ro":"Prasad","ru":"Прасада","sk":"Prašád","sl":"Prasadam","ta":"பிரசாதம்","te":"ప్రసాదం","uk":"Прасада"},"sourceLanguage":"hi"},{"title":"Preserved lemon","name":"Preserved lemon","country":"India","region":"Algerian","url":"https://en.wikipedia.org/wiki/Preserved_lemon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Lemon_Pickle_Homemade_Telangana-001.jpg/960px-Lemon_Pickle_Homemade_Telangana-001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prakrutim","licence":"CC BY-SA 4.0","views":23483},{"title":"Puneri misal","name":"Puneri misal","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Puneri_misal","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Puneri_misal_pav.jpg/960px-Puneri_misal_pav.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wind Hashira","licence":"CC BY-SA 4.0","views":2687,"province":"Pune Division","city":"Pune","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Purang apin","name":"Purang apin","country":"India","region":"Assam","url":"https://en.wikipedia.org/wiki/Purang_apin","ingredients":["Glutinous rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Purang_apin_%E0%A6%AA%E0%A7%81%E0%A7%B0%E0%A6%BE%E0%A6%82_%E0%A6%86%E0%A6%AA%E0%A6%BF%E0%A6%A8.jpg/960px-Purang_apin_%E0%A6%AA%E0%A7%81%E0%A7%B0%E0%A6%BE%E0%A6%82_%E0%A6%86%E0%A6%AA%E0%A6%BF%E0%A6%A8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nayan j Nath","licence":"CC BY-SA 4.0","views":807,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Puttu","name":"Puttu","country":"India","region":"Keralam","url":"https://en.wikipedia.org/wiki/Puttu","ingredients":["Rice flour","coconut","salt"],"prepSummary":"Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water improves the softness of puttu. It is then spiced, formed and steamed with layers of grated coconut. Puttu is generally cooked in an aluminium puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu, where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Puttu_with_different_flours.jpg/960px-Puttu_with_different_flours.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SijiR","licence":"CC BY-SA 4.0","views":56141,"langs":["ar","bn","de","es","fa","fr","hy","id","it","jv","kn","ko","ml","pa","ru","si","sk","ta","te","uk"],"langNames":{"ar":"بوتو (طعام)","bn":"পুট্টু","de":"Puttu","es":"Puttu","fa":"پیتیو","fr":"Puttu","hy":"Պուտտու","id":"Puttu","it":"Puttu","jv":"Puttu","kn":"ಪುಟ್ಟು","ko":"푸투 (남아시아 음식)","ml":"പുട്ട്","pa":"ਪੁੱਟੂ","ru":"Путту","si":"පිට්ටු","sk":"Puttu","ta":"பிட்டு","te":"పుట్టు","uk":"Путту"},"originClaims":["Sri Lanka","India"]},{"title":"Quail as food","name":"Quail as food","country":"India","region":"Egyptian","url":"https://en.wikipedia.org/wiki/Quail_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Quail_Roast.jpg/960px-Quail_Roast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banurekha68","licence":"CC BY-SA 4.0","views":20793,"langs":["cs","de","el","fr","ha","hy","jv","ko","uz","vi","zh"],"langNames":{"cs":"Křepelčí maso","de":"Wachtel (Lebensmittel)","el":"Τα ορτύκια ως τρόφιμο","fr":"Viande de caille","ha":"Quail a matsayin abinci","hy":"Լոր (ուտեստ)","jv":"Puyuh minangka panganan","ko":"메추라기고기","uz":"Bedana goʻshti","vi":"Thịt chim cút","zh":"鹌鹑肉"}},{"title":"Rajma","name":"Rajma","country":"India","region":"Nepal","url":"https://en.wikipedia.org/wiki/Rajma","ingredients":["Kidney beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Rajma_for_sale_at_Kargil_Market%2C_Ladakh%2C1.jpg/960px-Rajma_for_sale_at_Kargil_Market%2C_Ladakh%2C1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajani Gairshail","licence":"CC BY-SA 4.0","views":46805},{"title":"Ramnagar Bhanta","name":"Ramnagar Bhanta","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Ramnagar_Bhanta","views":291},{"title":"Rasgulla","name":"Rasgulla","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Rasgulla","ingredients":["Chhena","sugar"],"prepSummary":"To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving, a drop of rose water (only the organic and edible type of rose water, not rose perfume or synthetic flavours) can be added.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Rasgulla_With_Rabdi.jpg/960px-Rasgulla_With_Rabdi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prakrutim","licence":"CC BY-SA 4.0","views":70404,"langs":["ar","as","bg","bn","es","fi","fr","hi","id","it","ja","kn","ko","ml","mr","ne","or","pa","sv","sw","ta","te","uk","ur","zh"],"langNames":{"ar":"رسقلة","as":"ৰসগোল্লা","bg":"Расгула","bn":"রসগোল্লা","es":"Rasgulla","fi":"Rasgulla","fr":"Rasgulla","hi":"रसगुल्ला","id":"Rasgulla","it":"Rasgulla","ja":"ラスグッラ","kn":"ರಸಗುಲ್ಲ","ko":"라스굴라","ml":"രസഗുള","mr":"रसगुल्ला","ne":"रसबरी","or":"ରସଗୋଲା","pa":"ਰਸਗੁੱਲਾ","sv":"Rasgulla","sw":"Rasqulla","ta":"இரசகுல்லா","te":"రసగుల్ల","uk":"Расгулла","ur":"رس گلہ","zh":"拉斯古拉"}},{"title":"Razma gogji","name":"Razma gogji","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Razma_gogji","ingredients":["Kidney beans","Turnip"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Goji_Rajma_Masala_%2811962820385%29.jpg/960px-Goji_Rajma_Masala_%2811962820385%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dave Miller from Falls Church, VA, USA","licence":"CC BY 2.0","leadFile":"Goji_Rajma_Masala_(11962820385).jpg","views":88},{"title":"Rice flour","name":"Rice flour","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Rice_flour","prepSummary":"Different milling methods also produce different types of rice flour. Rice flour can be dry-milled from dry rice grains, or wet-milled from rice grains that were soaked in water prior to milling. Usually, \"rice flour\" refers to dry-milled rice flour, which can be stored on a shelf. In Korea, wet-milled rice flour is made from rice that was soaked in water, drained, ground using a stone-mill, and then optionally sifted. Like moderately moist sand, wet-milled rice flour forms an easily breakable lump when squeezed with a hand. It is usually stored in the freezer. In the Philippines, rice flour is not traditionally prepared dry.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Two_kinds_of_rice_flour.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0","leadFile":"Two_kinds_of_rice_flour.jpg","views":40731,"langs":["ar","as","bn","ca","cs","da","de","es","et","eu","fa","fi","fr","hu","hy","id","is","it","ja","jv","ko","ml","ms","nl","pl","ru","sr","ta","th","tr","uk","vi","zh"],"langNames":{"ar":"دقيق الأرز","as":"পিঠাগুড়ি","bn":"চালের গুড়া","ca":"Farina d'arròs","cs":"Rýžová mouka","da":"Rismel","de":"Reismehl","es":"Harina de arroz","et":"Riisijahu","eu":"Arroz-irin","fa":"آرد برنج","fi":"Riisijauho","fr":"Farine de riz","hu":"Rizsliszt","hy":"Բրնձի ալյուր","id":"Tepung beras","is":"Hrísmjöl","it":"Farina di riso","ja":"米粉","jv":"Glepung beras","ko":"쌀가루","ml":"അരിപ്പൊടി","ms":"Tepung beras","nl":"Rijstmeel","pl":"Mąka ryżowa","ru":"Рисовая мука","sr":"Пиринчано брашно","ta":"அரிசி மாவு","th":"แป้งข้าวเจ้า","tr":"Pirinç unu","uk":"Рисове борошно","vi":"Bột gạo","zh":"大米粉"}},{"title":"Ros omelette","name":"Ros omelette","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Ros_omelette","ingredients":["onions","herbs","green chili peppers"],"course":"Snack food","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5e/Ros_omelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Veena","licence":"Public domain","views":10496,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rose water","name":"Rose water","country":"Iran","region":"Asia","url":"https://en.wikipedia.org/wiki/Rose_water","ingredients":["Rose petals","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Rose_water_fan.jpg/960px-Rose_water_fan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tshrinivasan","licence":"CC BY 3.0","views":80600,"langs":["ar","az","bg","bn","ca","cy","da","de","el","es","eu","fa","fi","fr","he","hi","id","it","ja","jv","kk","ko","ku","ml","ms","nb","nl","pl","pt","ro","ru","sr","sv","ta","tg","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"ماء ورد","az":"Gülab","bg":"Розова вода","bn":"গোলাপ জল","ca":"Aigua de roses","cy":"Dŵr rhosod","da":"Rosenvand","de":"Rosenwasser","el":"Ροδόνερο","es":"Agua de rosas","eu":"Arrosa-ur","fa":"گلاب","fi":"Ruusuvesi","fr":"Eau de rose","he":"מי ורדים","hi":"गुलाब जल","id":"Air mawar","it":"Acqua di rose","ja":"バラ水","jv":"Banyu mawar","kk":"Раушан суы","ko":"장미수","ku":"Gulav","ml":"റോസ് വാട്ടർ","ms":"Air mawar","nl":"Rozenwater","nb":"Rosenvann","pl":"Woda różana","pt":"Água de rosas","ro":"Apă de trandafiri","ru":"Розовая вода","sr":"Ружина водица","sv":"Rosenvatten","ta":"பன்னீர்","tg":"Гулоб","th":"น้ำดอกไม้เทศ","tl":"Tubig-rosas","tr":"Gül suyu","uk":"Трояндова вода","ur":"عرق گلاب","uz":"Atirgul suvi","vi":"Nước hoa hồng","zh":"蔷薇水"}},{"title":"Roti","name":"Roti","country":"India","region":"Roti","url":"https://en.wikipedia.org/wiki/Roti","ingredients":["Atta flour"],"prepSummary":"Roti is made from a mixture of flour, water, and optionally salt and butter or oil. It are mixed together to create a dough which is left to rest. The dough is then divided into balls which are flattened with a rolling pin to form rotis.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/2020-05-08_19_34_28_Chapati_being_made_in_a_pan_in_the_Franklin_Farm_section_of_Oak_Hill%2C_Fairfax_County%2C_Virginia.jpg/960px-2020-05-08_19_34_28_Chapati_being_made_in_a_pan_in_the_Franklin_Farm_section_of_Oak_Hill%2C_Fairfax_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0","leadFile":"2020-05-08_19_34_28_Chapati_being_made_in_a_pan_in_the_Franklin_Farm_section_of_Oak_Hill,_Fairfax_County,_Virginia.jpg","views":165285,"langs":["ar","as","bn","ca","cs","es","et","eu","fa","fi","gu","he","hi","hy","it","ja","jv","kn","ko","mr","ne","nl","or","pa","pl","pt","ru","ta","te","th","uk","ur","uz","vi"],"langNames":{"ar":"روتي (خبز)","as":"ৰুটী","bn":"আটার রুটি","ca":"Roti (pa)","cs":"Roti (pokrm)","es":"Roti","et":"Roti (leib)","eu":"Roti","fa":"نان روتی","fi":"Roti","gu":"રોટલી","he":"רוטי","hi":"रोटी","hy":"Ռոտի","it":"Roti","ja":"ロティ","jv":"Roti India","kn":"ರೋಟಿ","ko":"로티 (음식)","mr":"रोटी","ne":"रोटी","nl":"Roti (gerecht)","or":"ରୁଟି","pa":"ਰੋਟੀ","pl":"Roti (potrawa)","pt":"Roti (pão)","ru":"Роти","ta":"ரோட்டி","te":"రోటి","th":"โรตี","uk":"Роті","ur":"روٹی","uz":"Roti","vi":"Roti"}},{"title":"Sadya","name":"Sadya","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Sadya","prepSummary":"The sadya is usually served for lunch, although a lighter version is served for dinner as well. Preparations begin the night before, and the dishes are prepared before ten o'clock in the morning on the day of the celebration. Nowadays, sadya is often served on tables, as people no longer find it convenient to sit on the floor. Sourcing of items/ingredients for a sadya is an elaborate and careful process to ensure quality. The lighting of the fire to prepare the sadya is done after a prayer to Agni, and the first serving is offered on a banana leaf in front of a lighted nilavilakku as an offering to Ganapati. In a sadya, the meals are served on a banana leaf.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Traditional_Sadya_from_Kerala.jpg/960px-Traditional_Sadya_from_Kerala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ganesh Mohan T","licence":"CC BY-SA 4.0","views":48347,"langs":["as","bn","es","hi","id","it","jv","kn","ml","mr","ne","ru","ta","te","uk"],"langNames":{"as":"সাদ্যা","bn":"সাদ্যা","es":"Sadhya (comida)","hi":"सद्या","id":"Sadya (makanan)","it":"Sadya","jv":"Sadhya","kn":"ಸದ್ಯ","ml":"സദ്യ","mr":"सद्य (केरळी मेजवानी)","ne":"सद्य","ru":"Садья","ta":"சத்யா (விருந்து)","te":"సద్య","uk":"Садья"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sago","name":"Sago","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Sago","prepSummary":"साबूदाना एक खाद्य पदार्थ है। यह छोटे-छोटे मोती की तरह सफ़ेद और गोल होते हैं।भारत मे यह कसावा/टेपियोका की जडों से व अन्य अफ्रीकी देशों मे सैगो पाम नामक पेड़ के तने के गूदे से बनता है। सागो, ताड़ की तरह का एक पौधा होता है। ये मूलरूप से पूर्वी अफ़्रीका का पौधा है। पकने के बाद यह अपादर्शी से हल्का पारदर्शी, नर्म और स्पंजी हो जाता है। भारत में साबूदाना केवल टेपियोका की जड से बनाया जाता है, जिसे \"कसावा\" व मलयालम मे \"कप्पा\" कहते हैं। भारत में साबूदाने का उपयोग अधिकतर पापड़, खीर और खिचड़ी बनाने में होता है। सूप और अन्य चीज़ों को गाढ़ा करने के लिये भी इसका उपयोग होता है। महाराष्ट्र में जब लोग उपवास करत","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Puliyogare_Or_Tamarind_Rice_With_Curds_and_Sago_Papad.jpg/960px-Puliyogare_Or_Tamarind_Rice_With_Curds_and_Sago_Papad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manjeshwari poet mysore","licence":"CC BY-SA 4.0","views":203824,"langs":["ar","bn","ca","cs","da","de","es","et","eu","fa","fi","fr","gu","ha","hi","id","is","it","jv","kk","kn","ko","lt","ml","mr","ms","nb","nl","pl","pt","ru","sv","ta","te","th","tl","uk","vi","zh"],"langNames":{"ar":"ساغو","bn":"সাগু","ca":"Sagú","cs":"Ságo","da":"Sago","de":"Sago","es":"Sagú (fécula)","et":"Saago","eu":"Sago","fa":"ساگو","fi":"Saago","fr":"Sagou","gu":"સાબુદાણા","ha":"Mai hikima","hi":"साबूदाना","id":"Sagu","is":"Sagó","it":"Sago (amido)","jv":"Sagu","kk":"Саго","kn":"ಸಬ್ಬಕ್ಕಿ","ko":"사고 (음식)","lt":"Sagas (krakmolas)","ml":"പനനൂറ്","mr":"साबुदाणा","ms":"Sagu","nl":"Sago","nb":"Sago","pl":"Sago","pt":"Sagu","ru":"Саго","sv":"Sago","ta":"சவ்வரிசி","te":"సగ్గుబియ్యం","th":"สาคู (แป้ง)","tl":"Sago","uk":"Саго","vi":"Sago","zh":"西米"},"sourceLanguage":"hi"},{"title":"Sambar (dish)","name":"Sambar (dish)","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Sambar_(dish)","ingredients":["Tamarind broth","lentils","vegetables"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Sambar._a_south_Indian_papular_dish.JPG/960px-Sambar._a_south_Indian_papular_dish.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bhaskaranaidu","licence":"CC BY-SA 4.0","views":84473,"langs":["ar","as","bn","da","de","es","fa","fr","he","hi","id","it","ja","jv","kn","ko","lt","ml","ms","my","nb","ne","pa","pl","ru","ta","te","uk","zh"],"langNames":{"ar":"سمبر","as":"চাম্বাৰ","bn":"সাম্বার","da":"Sambar","de":"Sambar (Gericht)","es":"Sambhar","fa":"سامبار","fr":"Sambar (cuisine)","he":"סמבאר","hi":"सांभर","id":"Sambar","it":"Sambar (gastronomia)","ja":"サンバール","jv":"Sambar","kn":"ಹುಳಿ","ko":"삼바르","lt":"Sambharas","ml":"സാമ്പാർ","ms":"Sambar (hidangan)","my":"ပဲကုလားဟင်း","ne":"साम्भर","nb":"Sambar (rett)","pa":"ਸਾਂਬਰ","pl":"Sambar (potrawa)","ru":"Самбар","ta":"சாம்பார்","te":"సాంబారు","uk":"Самбар (страва)","zh":"桑巴湯"}},{"title":"Sandige","name":"Sandige","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Sandige","ingredients":["Rice","Sago","Wheat"],"prepSummary":"Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders. In the coastal region of Kerala, the Jackfruit (Chakka or Halasina) vegetable is used to make Chakkappalam or Happalas.","course":"Accompaniment, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Aralu_Sandige.jpg/960px-Aralu_Sandige.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SindhuM","licence":"CC BY-SA 4.0","views":3215},{"title":"Sangli raisins","name":"Sangli raisins","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Sangli_raisins","views":1660},{"title":"Sanna (dish)","name":"Sanna (dish)","country":"India","region":"Konkan division","url":"https://en.wikipedia.org/wiki/Sanna_(dish)","photo":"https://upload.wikimedia.org/wikipedia/commons/8/80/Mangalorean_Catholic_Sanna_Dukra_mass.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kensplanet","licence":"Public domain","views":9962},{"title":"Sarson ka saag","name":"Sarson ka saag","country":"India","region":"Punjab","url":"https://en.wikipedia.org/wiki/Sarson_ka_saag","ingredients":["Mustard leaves"],"prepSummary":"Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a frequently served warming dish in the cooler months. There are many recipes for the dish, usually calling for the leaves to be cooked in oil or clarified butter (ghee) with spices such as garlic, ginger and chilli.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Sarson_ka_Saag_aur_Makki_ki_Roti%2C_from_India.jpg/960px-Sarson_ka_Saag_aur_Makki_ki_Roti%2C_from_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barthateslisa","licence":"CC BY-SA 4.0","views":25536,"originClaims":["India","Pakistan"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sel roti","name":"Sel roti","country":"Nepal","region":"Roti","url":"https://en.wikipedia.org/wiki/Sel_roti","ingredients":["Rice flour","sugar","ghee"],"prepSummary":"It is made of rice flour with added flavours. A batter is prepared by adding water, sugar, and ghee to roughly ground rice flour. The ghee can also be substituted by cooking oil or butter. Spices such as cardamom and clove may be added to the batter. The ingredients are then allowed to rest for a few hours. Studies show that letting the batter sit for about six hours at around 30 °C makes sel roti taste better and more cost-effective to prepare. During this time, natural bacteria and yeast ferment the batter and make it more acidic. This extra acidity helps the sel roti soak up less oil during frying, so it turns out less greasy, more flavorful, and more economical.","course":"Breakfast, lunch, dinner, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Sel_Roti.jpg/960px-Sel_Roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swapnil Acharya","licence":"CC BY-SA 3.0","leadFile":"Sel_Roti.jpg","views":24259},{"title":"Sha phaley","name":"Sha phaley","country":"India","region":"Tibet","url":"https://en.wikipedia.org/wiki/Sha_phaley","ingredients":["Bread","beef","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Sha_Phaley_%28Shabhaley%29%2C_a_traditional_Tibetan-style_fried_bread_from_Sikkim%2C3.jpg/960px-Sha_Phaley_%28Shabhaley%29%2C_a_traditional_Tibetan-style_fried_bread_from_Sikkim%2C3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajani Gairshail","licence":"CC BY-SA 4.0","views":13041},{"title":"Shami kebab","name":"Shami kebab","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Shami_kebab","ingredients":["Meat or fish","spices"],"prepSummary":"Shami kababs are boiled or sauteed meat (beef or lamb) and chickpeas (chana daal) with whole hot spices (garam masala, black pepper, cinnamon, cloves, bay leaves), whole ginger, whole garlic and some salt to taste until completely tender. Onions, turmeric, chili powder, egg, chopped green coriander, chopped green chillies and chopped mint leaves may be added in preparing kebab. Garam masala powder (ground spices) may be used in place of whole hot spices. The cooked meat is then ground in such a way that it is fibrous and does not become a paste. It is then shaped into diamond or round patties and is shallow fried.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Shamee_Kebab_%28Mutton%29.JPG/960px-Shamee_Kebab_%28Mutton%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajesh040572","licence":"CC BY-SA 4.0","views":34496,"langs":["ar","az","bn","fa","he","hi","id","jv","ko","pa","uk","ur"],"langNames":{"ar":"شامي كباب","az":"Şami","bn":"শামী কাবাব","fa":"شامی کباب","he":"שאמי קבב","hi":"शामी कबाब","id":"Shami kebab","jv":"Shami kebab","ko":"샤미 케밥","pa":"ਸ਼ਮੀ ਕਬਾਬ","uk":"Шамі-кебаб","ur":"شامی کباب"}},{"title":"Shankarpali","name":"Shankarpali","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Shankarpali","ingredients":["Milk","sugar","ghee (or butter)","maida","semolina"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Shankarpali_sweets_mithai_Western_India_2012.jpg/960px-Shankarpali_sweets_mithai_Western_India_2012.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vijay Sonar","licence":"CC BY 2.0","views":10453,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sheermal","name":"Sheermal","country":"Iran","region":"Iran","url":"https://en.wikipedia.org/wiki/Sheermal","ingredients":["Maida","milk","ghee","saffron"],"prepSummary":"Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Shahi_Sheermal_-_The_Sweet_Bread_of_India.jpg/960px-Shahi_Sheermal_-_The_Sweet_Bread_of_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rodrick rajive lal","licence":"CC BY-SA 4.0","views":20302,"originClaims":["Iran","India"]},{"title":"Sholavandan Vetrilai","name":"Sholavandan Vetrilai","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Sholavandan_Vetrilai","views":500},{"title":"Siddu (bread)","name":"Siddu (bread)","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Siddu_(bread)","ingredients":["wheat flour","yeast"],"prepSummary":"The preparation of siddu involves fermentation, a technique that has been passed down over generations with minimal change. While traditionally a regional dish, there has been growing interest in siddu in the modern century, as it shares similarities with other fermented foods like kimchi, kombucha, and kefir, which are valued for potential nutritional benefits. In contrast, the sweet versions feature ingredients like dried fruits, jaggery, sugar, or mashed nuts. These variations cater to different tastes and occasions, making siddu a versatile dish suited for both everyday meals and festive gatherings. Regional differences also influence the shape and presentation of siddu.","course":"snack, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Siddu_%E2%80%93_Traditional_Steamed_Bread_from_Himachal_Pradesh.jpg/960px-Siddu_%E2%80%93_Traditional_Steamed_Bread_from_Himachal_Pradesh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajani Gairshail","licence":"CC BY-SA 4.0","views":42617},{"title":"Sizzler (food)","name":"Sizzler (food)","country":"India","region":"Emirati","url":"https://en.wikipedia.org/wiki/Sizzler_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Mexican_Chicken_Sizzler%2C_Lake_Mall_Food_Court%2C_Kolkata.jpg/960px-Mexican_Chicken_Sizzler%2C_Lake_Mall_Food_Court%2C_Kolkata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rakhshanda Mujib","licence":"CC BY-SA 4.0","views":16782},{"title":"Sukiyan","name":"Sukiyan","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Sukiyan","ingredients":["Maida flour","Mung beans","Jaggery","water"],"prepSummary":"Sukiyan is prepared by cooking mung beans in water and it is drained out. Boiled Jaggery and grated coconut are mixed with the cooked beans. Add cardamom powder, cumin powder and dried ginger powder. Small balls made out of this mixture are kept aside. This is then coated with a combination of maida, rice flour and a pinch of turmeric. Turmeric gives the yellow hue to this snack.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Sukhiyan_04.jpg/960px-Sukhiyan_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0","leadFile":"Sukhiyan_04.jpg","views":3953,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sunnundallu","name":"Sunnundallu","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Sunnundallu","ingredients":["Urad dal (black gram)","Ghee","Jaggery"],"prepSummary":"The preparation begins by dry-roasting whole urad dal until aromatic and light golden, which enhances its flavor and digestibility. The roasted dal is then ground into a fine flour. This flour is mixed with powdered jaggery (or sugar) and melted ghee, kneaded until the mixture holds together. Small, round laddus are shaped by hand.","course":"Sweet dish","views":2887},{"title":"Tandoor","name":"Tandoor","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Tandoor","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Luxury_tandoor.png/960px-Luxury_tandoor.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GDobriy","licence":"CC BY-SA 4.0","leadFile":"Luxury_tandoor.png","views":99958},{"title":"Tandoori chicken","name":"Tandoori chicken","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Tandoori_chicken","ingredients":["Chicken","dahi (yogurt)","honey","tandoori masala"],"prepSummary":"Raw chicken parts are skinned then marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. They are seasoned and coloured with cayenne pepper, red chilli powder, or Kashmiri red chilli powder as well as turmeric or food colouring. The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which is heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal. There are also tandoori recipes for whole chicken, some of which are cooked in a tandoor and others over charcoal.","course":"Appetiser or main course","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Chickentandoori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kspoddar","licence":"CC BY-SA 2.0","leadFile":"Chickentandoori.jpg","views":137983,"langs":["af","ar","az","bn","cs","el","es","eu","fa","fr","he","hi","id","it","ja","jv","ko","ml","ms","or","pa","ru","sv","ta","te","th","tr","uk","ur","vi","zh"],"langNames":{"af":"Tandoori-hoender","ar":"دجاج تندوري","az":"Təndirdə qızardılmış cücə","bn":"তন্দুরি চিকেন","cs":"Kuře tandúrí","el":"Κοτόπουλο ταντούρι","es":"Pollo tandoori","eu":"Tandoori oilasko","fa":"مرغ تنوری","fr":"Poulet tandoori","he":"עוף טנדורי","hi":"तंदूरी चिकन","id":"Ayam tandoori","it":"Pollo tandoori","ja":"タンドリーチキン","jv":"Tandoori pitik","ko":"탄두리 치킨","ml":"തന്തൂരി ചിക്കൻ","ms":"Ayam Tandoori","or":"ତନ୍ଦୁରୀ ଚିକେନ","pa":"ਤੰਦੂਰੀ ਚਿਕਨ","ru":"Цыплята тандури","sv":"Tandoorikyckling","ta":"தந்தூரி சிக்கன்","te":"తందూరి చికెన్","th":"ไก่ตันดูรี","tr":"Tavuk tandır","uk":"Курчата тандурі","ur":"تندوری چکن","vi":"Gà nướng lò đất Tandoori","zh":"唐杜里雞"}},{"title":"Tandur Redgram","name":"Tandur Redgram","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Tandur_Redgram","prepSummary":"తాండూర్ కందిపప్పు భారతదేశంలోని తెలంగాణలో పండించే ముఖ్యమైన సాంప్రదాయ పంట రకం. తాండూర్ కందిపప్పు ప్రధానంగా వికారాబాద్ జిల్లాలోని కాగ్నా నది ఒడ్డున ఉన్న తాండూర్ తాలూకాలో, పొరుగు జిల్లాలైన నారాయణపేట, సంగారెడ్డి & ఆదిలాబాద్‌లలో పండిస్తారు. దాని భౌగోళిక సూచిక ట్యాగ్ కింద, దీనిని \"'తాండూర్ రెడ్‌గ్రామ్\" అని పిలుస్తారు. అంతర్జాతీయ మార్కెట్‌లో 2022లో తాండూరు కందిపప్పుకు భౌగోళిక గుర్తింపు (జియోలాజికల్‌ ఐడెంటిఫికేషన్‌) లభించింది.","views":1148,"langs":["te"],"langNames":{"te":"తాండూరు కందిపప్పు"},"sourceLanguage":"te","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tarua","name":"Tarua","country":"India","region":"Bihar","url":"https://en.wikipedia.org/wiki/Tarua","ingredients":["vegetables","gram flour","rice flour"],"prepSummary":"Tarua is made from cutting green vegetables and vegetable leaves into different shapes. They are dipped in a batter made from gram flour or rice flour with added black pepper, red chili powder and salt, which is later deep-fried in oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Tarua_of_Aloo_and_Tilkor.jpg/960px-Tarua_of_Aloo_and_Tilkor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sntshkumar750","licence":"CC BY-SA 4.0","views":1385,"langs":["bn","kn","ne"],"langNames":{"bn":"তারুয়া","kn":"ತರುವಾ","ne":"तरुवा"},"originClaims":["India","Nepal"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tempering (spices)","name":"Tempering (spices)","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Tempering_(spices)","prepSummary":"छौंक जिसे तड़का (पश्चिमी भाग) या बघार (दक्षिणी भाग) भी कहते हैं, मुख्यत: भारत, पाकिस्तान और बांग्लादेश में विभिन्न व्यंजनों को पकाने में प्रयोग की जाने वाली एक विधि है। छौंक लगाने में घी या तेल को गर्म कर उसमें खड़े मसाले (अथवा पिसे मसाले भी) डाले जाते हैं ताकि उनमें समाहित सुगंधित तेल उनकी कोशिकाओं से निकल कर, उस व्यंजन जिसमें इन मसालों को मिलाया जाना है, को, उसका वो खास स्वाद प्रदान कर सकें। छौंक को किसी व्यंजन की शुरुआत या फिर अंत में मिलाया जा सकता है। शुरुआत मे लगे छौंक में अमूमन खड़े मसालों के साथ साथ पिसे मसाले और नमक भी मिलाया जाता है जबकि अंत में लगे छौंक में अक्सर खड़े मसाले ही डाले ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Tempering_Of_Tomato_and_Garlic.jpg/960px-Tempering_Of_Tomato_and_Garlic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nandhinikandhasamy","licence":"CC BY-SA 4.0","views":15335,"langs":["bn","es","fr","hi","jv","kn","lt","ml","mr","ne","sw","zh"],"langNames":{"bn":"ফোড়ন (রান্না)","es":"Chaunk","fr":"Tadka","hi":"छौंक","jv":"Tempering","kn":"ಒಗ್ಗರಣೆ","lt":"Čaunkas","ml":"വറവിടൽ","mr":"फोडणी","ne":"झान्ने","sw":"Kupoeza (viungo)","zh":"爆香"},"sourceLanguage":"hi"},{"title":"Thali","name":"Thali","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Thali","prepSummary":"थाली (नेपाली : थाली, तमिल : தட்டு) भोजन करने के लिए एक बर्तन है जिसमें ज्यादातर भारत में ही प्रयोग की जाती है। साथ ही थाली का प्रयोग विशिष्ट खाने बनाने के लिए भी किया जाता है। यह भारत, नेपाल, बांग्लादेश, फिजी, पाकिस्तान, अफगानिस्तान, श्रीलंका, मॉरीशस और सिंगापुर में भोजन करने के लिए लोकप्रिय है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Darjeeling%2C_India%2C_Indian_Thali_meal.jpg/960px-Darjeeling%2C_India%2C_Indian_Thali_meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0","views":48429,"langs":["ar","as","de","es","eu","fi","fr","gu","he","hi","hy","id","ja","jv","kn","ko","ml","ne","nl","pa","pl","ru","ta","te","uk","zh"],"langNames":{"ar":"ثالي","as":"থালি","de":"Thali","es":"Thali","eu":"Thali","fi":"Thali","fr":"Thali","gu":"થાળી","he":"טאלי","hi":"थाली (बर्तन)","hy":"Տհալի (ուտեստ)","id":"Thali","ja":"ターリー","jv":"Thali","kn":"ಥಾಲಿ","ko":"탈리","ml":"ഥാലി","ne":"थाल","nl":"Thali (gerecht)","pa":"ਥਾਲ਼ੀ","pl":"Thali","ru":"Тхали","ta":"தாலி (உணவு)","te":"థాలి","uk":"Тхалі","zh":"塔利"},"sourceLanguage":"hi"},{"title":"Thalipeeth","name":"Thalipeeth","country":"India","region":"Maharashtra especially Desh region","url":"https://en.wikipedia.org/wiki/Thalipeeth","ingredients":["Flour (chana daal","urad daal","coriander seeds","cumin seeds","wheat","rice)"],"prepSummary":"தாலிபீத்(Thalipeeth) அல்லது தாலிபித் என்பது மேற்கு இந்தியாவில், குறிப்பாக மகாராடடிர மாநிலத்தில் பிரபலமான ஒரு சுவையான பல தானிய உரொட்டியாகும். தாலிபீத்துக்கான மாவு, பசானி என்று அழைக்கப்படுகிறது, இது வறுத்தத் தானியங்கள், பருப்பு வகைகள் மற்றும் மசாலாப் பொருட்களிலிருந்து தயாரிக்கப்படுகிறது. இதன் பொருட்களில் அரிசி, கோதுமை, கம்பு மற்றும் சோளம் போன்ற தானியங்கள்; கொண்டைக்கடலை மற்றும் உளுந்து போன்ற பருப்பு வகைகள்; மற்றும் பொதுவாக கொத்தமல்லி மற்றும் சீரகம் போன்ற மசாலாப் பொருட்கள் அடங்கும். மாவு பிசையும்போது, ​​வெங்காயம், புதிய கொத்தமல்லி, பிற காய்கறிகள் மற்றும் மசாலாப் பொருட்கள் போன்ற மற்ற பொருட்களும் சே","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Thalipeeth_-_Maharashtra.jpg/960px-Thalipeeth_-_Maharashtra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Avinashvh1n1","licence":"CC BY-SA 4.0","views":23003,"langs":["fr","gu","jv","kn","mr","pa","ta"],"langNames":{"fr":"Thalipeeth","gu":"થાલીપીઠ","jv":"Thalipeeth","kn":"ಥಾಲಿಪಟ್ಟು","mr":"थालीपीठ","pa":"ਥਾਲੀਪੀਠ","ta":"தாலிபீத்"},"sourceLanguage":"ta"},{"title":"Thecha","name":"Thecha","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Thecha","prepSummary":"ಠೇಚಾ ಖಾರವಾಗಿರುವ ಒಂದು ವ್ಯಂಜನವಾಗಿದೆ. ಇದನ್ನು ಮಹಾರಾಷ್ಟ್ರ, ರಾಜಸ್ಥಾನ ಮತ್ತು ಮಧ್ಯ ಪ್ರದೇಶ ರಾಜ್ಯಗಳಾದ್ಯಂತ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಇದರ ಅನೇಕ ರೂಪಗಳಿವೆ ಆದರೆ ಮುಖ್ಯವಾದ ಘಟಕಾಂಶಗಳೆಂದರೆ ಮೆಣಸಿನಕಾಯಿ (ಹಸಿರು ಅಥವಾ ಕೆಂಪು) ಮತ್ತು ಬೆಳ್ಳುಳ್ಳಿ.ಇದನ್ನು ಹಲವುವೇಳೆ ಎಣ್ಣೆಯಲ್ಲಿ, ಜೊತೆಗೆ ಜೀರಿಗೆ, ಎಳ್ಳು, ಇಂಗು, ಲವಂಗ ಮತ್ತು ತುರಿದ ಕೊಬ್ಬರಿ ಸೇರಿದಂತೆ ಅನೇಕ ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು ಸೇರಿಸಿ ಹುರಿಯಲಾಗುತ್ತದೆ. ಸಾಂಪ್ರದಾಯಿಕ ಪಾಕಶೈಲಿಗಳಲ್ಲಿ ಘಟಕಾಂಶಗಳನ್ನು ಲೋಹದಲ್ಲಿ ಅಥವಾ ಕಲಬತ್ತು ಕುಟ್ಟಣಿ ಬಳಸಿ ಪುಡಿಮಾಡಬೇಕು ಅಥವಾ ಕುಟ್ಟಬೇಕು ಎಂದು ಹೇಳಲಾಗಿದೆ. ಆದರೆ ಆಧುನಿಕ ಅಡುಗೆ ಮನೆಗಳಲ್ಲಿ ಹಲವುವೇಳೆ ಆಹಾರ ಸಂಸ್ಕಾರಗಳಲ್ಲಿ ರುಬ್ಬಿಕೊಳ್ಳಲಾಗುತ್ತದೆ. ಇದನ್ನು ಝುಣಕ ಭಕ್ರಿಯಂತಹ ಖಾದ್ಯಗಳೊಂದಿಗೆ ಬಡಿಸಲಾಗುತ್ತದೆ. ಅಥವಾ ಜೋಳದ ರೊ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Varhadi_Thecha.jpg/960px-Varhadi_Thecha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CookNJoy","licence":"CC BY-SA 4.0","views":17906,"langs":["fr","kn"],"langNames":{"fr":"Thecha","kn":"ಠೇಚಾ"},"sourceLanguage":"kn"},{"title":"Thepla","name":"Thepla","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Thepla","ingredients":["wheat flour","spices","methi"],"course":"Breakfast, Snack, Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Masala_thepla_with_Methi_kela.JPG/960px-Masala_thepla_with_Methi_kela.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rupasree","licence":"CC BY-SA 4.0","views":33211,"langs":["bn","gu","hi","jv","kn","pa","ta"],"langNames":{"bn":"থেপলা","gu":"થેપલા","hi":"थेपला","jv":"Thepla","kn":"ಥೇಪಲಾ","pa":"ਥੇਪਲਾ","ta":"தேப்லா (ரொட்டி)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thooththukkudi macaroon","name":"Thooththukkudi macaroon","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Thooththukkudi_macaroon","ingredients":["Sugar","egg white","Cashew"],"prepSummary":"Several bakeries in Thoothukudi manufacture the macaroon using the same century-old method. The process starts with the grinding of cashew nuts. The grinding is done in two batches. The first batch produces coarse cashew nut powder while the second batch produces a fine powder. The two types of paste add to the texture and taste of the final product. The two types of cashew powder are mixed with ground sugar in an electric mixer. Meanwhile, the egg white is separated from the yolk and stored. Finally the egg white is mixed with the mixture of ground cashew nuts and sugar. This is done by hand. The process is known as folding and adds air in the mixture.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Tuticorin_Macroons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Preethan87","licence":"CC BY-SA 3.0","leadFile":"Tuticorin_Macroons.jpg","views":18313,"langs":["bn","hy","ta"],"langNames":{"bn":"থুথথুক্কুড়ি ম্যাকারুন","hy":"Թութուկուդի մակարոն","ta":"தூத்துக்குடி மக்ரூன்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thukpa","name":"Thukpa","country":"China","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Thukpa","ingredients":["Vegetables"],"prepSummary":"藏麵（； 国际音标：/ tʰu (k̚)ˀ˥˥.pə˥˥/）是一种藏式湯麵，起源于藏区东部。Thukpa一词在藏语中可以用于“任何与面条结合的汤或炖菜”。 。Thukpa在印度人（尤其是拉达克人和锡金人）、西藏人和尼泊尔人中，安多藏麵（Amdo thukpa，尤其是其中的thenthuk ）较为出名。 藏麵的种类包括： * Thenthuk麵片湯 * Gyathuk ：汉式麵条 * Thuppa * Thugpa ：手工拉麵 * Drethug","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Thukpa_%2827989841733%29.jpg/960px-Thukpa_%2827989841733%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ashwin Kumar from Bangalore, India","licence":"CC BY-SA 2.0","views":43255,"langs":["bn","cs","es","fr","hy","id","it","ja","jv","ko","ml","ne","nl","pa","pl","ru","th","uk","zh"],"langNames":{"bn":"থুকপা","cs":"Thukpa","es":"Thukpa","fr":"Thukpa","hy":"Տհուկպա","id":"Thukpa","it":"Thukpa","ja":"トゥクパ","jv":"Thukpa","ko":"툭바","ml":"തുക്പ","ne":"थुक्पा","nl":"Thukpa","pa":"ਥੁਕਪਾ","pl":"Thukpa","ru":"Тхукпа","th":"ทุกปา","uk":"Тхукпа","zh":"藏麵"},"sourceLanguage":"zh"},{"title":"Tiffin","name":"Tiffin","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Tiffin","prepSummary":"टिफ़िन दक्षिण एशियाई अंग्रेज़ी का एक शब्द है, जो एक प्रकार के भोजन को सूचित करता है। यह प्रातःकाल के हल्के अल्पाहार अथवा लगभग ३ बजे लिये जाने वाले चाय‑समय के हल्के भोजन को इंगित करता है, जिसमें सामान्यतः चाय‑समय के पदार्थ सम्मिलित होते हैं। भारत के कुछ भागों में यह शब्द मध्याह्न‑भोजन के लिए भी प्रयुक्त होता है, तथा भारतीय उपमहाद्वीप के कुछ क्षेत्रों में यह भोजन‑अन्तराल के हल्के नाश्ते का भी द्योतक है। जब “लंच” के स्थान पर “टिफ़िन” शब्द का प्रयोग किया जाता है, तब यह आवश्यक नहीं कि भोजन हल्का ही हो।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Mavalli_Tiffin_Room_Logo.jpg/960px-Mavalli_Tiffin_Room_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mavalli Tiffin Room","licence":"Public domain","views":57971,"langs":["es","fr","hi","it","kn","ms","pa","tr","ur"],"langNames":{"es":"Tiffin","fr":"Tiffin (cuisine)","hi":"टिफ़िन","it":"Tiffin (pasto)","kn":"ಟಿಫ಼ಿನ್","ms":"Tiffin","pa":"ਟਿਫਿਨ","tr":"Tiffin","ur":"ٹفن"},"sourceLanguage":"hi"},{"title":"Tiffin (book)","name":"Tiffin (book)","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Tiffin_(book)","prepSummary":"தூக்குச்சட்டி புத்தகம் (Tiffin book) இந்தியாவின் பிராந்திய சமையலைக் கொண்டாடும் வகையில் 500 சமையல் குறிப்புகள் கொண்ட சோனல் வேத் வெளியிட்ட சமையல் புத்தகம் ஆகும். இது 2018இல் ரோலி புத்தகம் மூலம் வெளியிடப்பட்டது. இந்தப் புத்தகம் இந்திய சமையல் வகைகளிலிருந்து எடுக்கப்பட்ட சமையல் குறிப்புகளைக் கொண்டுள்ளது. இக்குறிப்புகள் பிராந்திய வாரியாகப் பிரிக்கப்பட்டுள்ளது.","leadFile":"Tiffin_(book).jpg","views":637,"langs":["ta"],"langNames":{"ta":"தூக்குச்சட்டி புத்தகம்"},"sourceLanguage":"ta","notFood":"a literary work"},{"title":"Tikka (food)","name":"Tikka (food)","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Tikka_(food)","ingredients":["Meat","paneer","marinade","yogurt","spices or curry"],"prepSummary":"Tikka consists of boneless pieces of meat or vegetarian alternatives such as paneer, which are marinated in spices and yogurt and subsequently strung through a skewer to be cooked. It is generally cooked in a tandoor and served dry.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Chicken_tikka_in_Araku_Valley%2C_Andhra_Pradesh_01.jpg/960px-Chicken_tikka_in_Araku_Valley%2C_Andhra_Pradesh_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satdeep Gill","licence":"CC BY-SA 4.0","views":28516,"langs":["ar","bn","fa","fi","jv","ms","nl","pa","uk","ur","vi"],"langNames":{"ar":"تكة (طعام)","bn":"টিক্কা (খাবার)","fa":"تیکا (غذا)","fi":"Tikka (ruoka)","jv":"Tikka","ms":"Tikka (makanan)","nl":"Tikka","pa":"ਟਿੱਕਾ (ਭੋਜਨ)","uk":"Тикка","ur":"تکہ","vi":"Tikka"}},{"title":"Tilkor Tarua","name":"Tilkor Tarua","country":"India","region":"Mithila region","url":"https://en.wikipedia.org/wiki/Tilkor_Tarua","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Tarua_of_Aloo_and_Tilkor.jpg/960px-Tarua_of_Aloo_and_Tilkor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sntshkumar750","licence":"CC BY-SA 4.0","views":2600},{"title":"Tirur Betel Leaf","name":"Tirur Betel Leaf","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Tirur_Betel_Leaf","prepSummary":"ഇന്ത്യൻ സംസ്ഥാനമായ കേരളത്തിൽ കൃഷി ചെയ്യുന്ന വെറ്റിലയുടെ ഒരു പ്രധാന പരമ്പരാഗത വിള ഇനമാണ് തിരൂർ വെറ്റില. കേരളത്തിലെ മലപ്പുറം ജില്ലയിലെ തിരൂർ, താനൂർ, തിരൂരങ്ങാടി, കുറ്റിപ്പുറം, മലപ്പുറം, വേങ്ങര ബ്ലോക്ക് പഞ്ചായത്തുകളിലാണ് ഇത് പ്രധാനമായും കൃഷി ചെയ്യുന്നത്. അതിൻ്റെ ഭൂപ്രദേശസൂചകം ടാഗിന് കീഴിൽ, \"തിരൂർ വെറ്റില (തിരൂർ വെറ്റില)\" എന്നാണ് ഇതിനെ പരാമർശിക്കുന്നത്","views":1025,"langs":["as","bn","gu","kn","ml"],"langNames":{"as":"তিৰুৰ পাণ","bn":"তিরুর পান","gu":"તિરુર નાગરવેલનું પાન","kn":"ತಿರುವೂರು ವೀಳ್ಯದೆಲೆ","ml":"തിരൂർ വെറ്റില"},"sourceLanguage":"ml","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Toned milk","name":"Toned milk","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Toned_milk","prepSummary":"நிறமாக்கப்பட்ட பால் (Toned milk) என்பது இந்திய நாட்டில் உருவாக்கப்பட்டது. இவை கொழுப்பு நீக்கப்பட்ட பால், தூள் நீக்கப்பட்ட பால் மற்றும் தண்ணீரை எருமைப் பாலுடன் சேர்த்து எருமைப்பாலைச் சிகிச்சை செய்யும் முறையாகும். இந்த செயல்முறை கொழுப்பின் அளவைக் குறைக்கிறது. கிடைக்கும் பாலின் அளவை அதிகரிக்கிறது. கொழுப்பு அல்லாத திடப்பொருட்களின் அளவை அசல் அளவுக்கு 'டன் உயர்த்துகிறது'. பாலின் விலை குறைகிறது. இது மிகவும் பரவலாகக் கிடைக்கிறது மற்றும் ஆடம்பர கொள்முதல் அல்லாதது. நிறமாக்கப்பட்ட பால் பெரும்பாலும் பால் உற்பத்தி மிகவும் குறைவாக இருக்கும். கிடைக்கக்கூடிய திறனுடன் ஒப்பிடும்போது தேவை மிக அதிகமாக இருக்கும் ப","photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Mother_Dairy_Double_Toned_Milk.PNG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vineetmbbs","licence":"CC BY-SA 3.0","views":9181,"langs":["ta"],"langNames":{"ta":"நிறமாக்கப்பட்ட பால்"},"sourceLanguage":"ta"},{"title":"Travancore biriyani","name":"Travancore biriyani","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Travancore_biriyani","prepSummary":"Key ingredients include: The meat is marinated in yogurt and spices, then slow-cooked until tender. The rice is cooked separately with whole spices and then layered with the meat mixture. The assembled biryani is then cooked in the dum style—sealed and steamed—sometimes wrapped in banana leaves for additional aroma","views":1552,"langs":["ml","ta"],"langNames":{"ml":"ട്രാവൻകൂർ ബിരിയാണി","ta":"திருவாங்கூர் பிரியாணி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tsampa","name":"Tsampa","country":"Mongolia","region":"Tibet","url":"https://en.wikipedia.org/wiki/Tsampa","ingredients":["Flour (usually barley)"],"prepSummary":"As the flour has already been roasted, tsampa is simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge called a \"jham-thoo\", which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called \"tsam-thug\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Tsang.jpg/960px-Tsang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jqn","licence":"CC BY-SA 2.0","leadFile":"Tsang.jpg","views":34971,"langs":["bn","ca","cs","de","es","fa","fr","gl","id","it","ja","ko","ml","nl","pl","pt","ro","ru","sv","th","uk","zh"],"langNames":{"bn":"সাম্পা (খাদ্য)","ca":"Tsampa","cs":"Campa","de":"Tsampa","es":"Tsampa","fa":"تسامپا","fr":"Tsampa","gl":"Tsampa","id":"Tsampa","it":"Tsampa","ja":"ツァンパ","ko":"잠바 (음식)","ml":"സാംബാ","nl":"Tsampa","pl":"Tsampa","pt":"Tsampa","ro":"Tsampa","ru":"Цампа","sv":"Tsampa","th":"จัมปา","uk":"Цампа","zh":"糌粑"}},{"title":"Uchchhishta","name":"Uchchhishta","country":"India","region":"Indian","url":"https://en.wikipedia.org/wiki/Uchchhishta","prepSummary":"उच्छिष्ट लार द्वारा खाद्य के दूषित होने से सम्बन्धित एक भारतीय और हिन्दू अवधारणा है। उच्छिष्ट शब्द के कई जटिल अर्थ हैं, उनमें से अधिकांश अतिशय नकारात्मक हैं और गम्भीर अशुद्धता से जुड़े हैं। इनमें शामिल हैं \"अवशेष, अस्वीकृत, बासी, निष्ठ्यूत... जिसने अपने हाथ और मुख नहीं धोए हैं और इसलिए उसे अशुद्ध माना जाता है।\" उच्छिष्ट खाद्य, लोगों और बर्तनों को धार्मिक रूप से अशुद्ध माना जाता है। एक व्यक्ति अपने हाथ और मुख धोकर शुद्ध हो सकता है। किसी को उच्छिष्ट भोजन देना अत्यधिक अपमानजनक है। उच्छिष्ट (या शेष) एक तकनीकी शब्द है जिसका उपयोग वैदिक बलि में पीड़ित के उस भाग को सन्दर्भित करने हेतु किया जाता है जो","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Uchchhishta_Ganpati.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","views":5673,"langs":["bn","hi","ig","ta"],"langNames":{"bn":"উচ্ছিষ্ট","hi":"उच्छिष्ट","ig":"Uchchhishta","ta":"உச்சிஷ்டம்"},"sourceLanguage":"hi"},{"title":"Uttarakhand pahari toor dal","name":"Uttarakhand pahari toor dal","country":"India","region":"Uttarakhandi","url":"https://en.wikipedia.org/wiki/Uttarakhand_pahari_toor_dal","prepSummary":"உத்தராகண்டம் மலைத் துவரம் பருப்பு (Uttarakhand pahari toor dal) இந்தியாவின் உத்தராகண்டம் மாநிலத்தில் பயிரிடப்படுகிறது. மலைத் துவரம் பருப்பு உத்தராகாண்டம் மாநிலத்தின் அனைத்து 13 மாவட்டங்களிலும் பயிரிடப்படுகிறது. சாமோலி, அல்மோரா, தெக்ரி கார்வால், நைனித்தால், பித்தோரகர் பிதௌரகட் மற்றும் சம்பாவத் ஆகிய முக்கியப் பகுதிகளில் அதிக அளவில் மலைத் துவரம்பருப்பு பயிரிடப்படுகிறது. மலைத் துவரம் பருப்பின் புவிசார் குறியீடு அங்கீகாரத்தின் கீழ், இது உத்தராகண்டம் மலைத் துவரம் பருப்பு என்றே குறிப்பிடப்படுகிறது.","views":437,"langs":["ta"],"langNames":{"ta":"உத்தராகண்டம் மலைத் துவரம் பருப்பு"},"sourceLanguage":"ta"},{"title":"Vegetarian and non-vegetarian marks","name":"Vegetarian and non-vegetarian marks","country":"India","url":"https://en.wikipedia.org/wiki/Vegetarian_and_non-vegetarian_marks","prepSummary":"Se han diseñado múltiples símbolos para representar tanto el vegetarianismo como el veganismo. Muchos de ellos se emplean en embalajes de comida para su distinción, incluyendo etiquetas como la marca de The Vegan Society o el símbolo Europeo del Vegetarianismo, así como los símbolos de vegetariano y no vegetariano estipulados por el gobierno de la India. Estos símbolos también son utilizados por miembros de las comunidades vegetarianas y veganas para representar sus ideales. También se emplean en el movimiento de liberación animal.","views":882,"langs":["es","he","pl","pt"],"langNames":{"es":"Simbolismo vegetariano y vegano","he":"סימול צמחוני וטבעוני","pl":"Symbole wegetarianizmu i weganizmu","pt":"Simbolismo vegetariano e vegano"},"sourceLanguage":"es"},{"title":"Vegetarianism in Hinduism","name":"Vegetarianism in Hinduism","country":"India","region":"Hindu","url":"https://en.wikipedia.org/wiki/Vegetarianism_in_Hinduism","prepSummary":"హిందూమతంలో శాకాహారం అనేది శాకాహార ఆహారాన్ని అనుసరించే పద్ధతి, ఇది హిందూ మతం అభివృద్ధి తరువాతి కులాలు ఉద్భవించింది. జైన మతం, బౌద్ధమతం ప్రభావం కారణంగా అర్చకులు, ఉన్నత కులాలలో ప్రజాదరణ పొందింది. వేద కాలం నుండి మత గ్రంథాలు బలి సందర్భాలలో జంతువుల వధ, వినియోగం గురించి అనేక సూచనలు చేస్తుండగా, వేద అనంతర కాలంలో కూర్చబడిన బహుళ హిందూ గ్రంథాలు అహింస అనే భావన ఆధారంగా శాఖాహార ఆహార ఆదర్శాన్ని ప్రోత్సహించడం వైపు క్రమంగా మార్పును ప్రదర్శిస్తాయి. ప్యూ రీసెర్చ్ సెంటర్ సర్వే ప్రకారం, 44% మంది హిందువులు శాకాహారులుగా తమను తాము గుర్తించుకుంటారు. భారతదేశంలో, హిందువులలో శాకాహారం ప్రాబల్యం ప్రాంతం, కులాన్ని బట్టి గణనీయ","photo":"https://upload.wikimedia.org/wikipedia/commons/b/be/Vegetarianism_AS.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","views":13626,"langs":["ar","bn","es","fr","ha","id","ja","jv","ms","ru","te","uk","ur"],"langNames":{"ar":"نظام غذائي في الهندوسية","bn":"হিন্দু খাদ্যাভ্যাস","es":"Dieta en el hinduismo","fr":"Végétarisme hindou","ha":"Abinci a cikin addinin Hindu","id":"Aturan makan dalam Hindu","ja":"インドの菜食主義","jv":"Diet ing Hindu","ms":"Diet dalam Agama Hindu","ru":"Вегетарианство и индуизм","te":"హిందూమతంలో శాకాహారం","uk":"Індуїстська дієта","ur":"ہندومت میں کھانے"},"sourceLanguage":"te"},{"title":"Yahni","name":"Yahni","country":"Turkey","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Yahni","ingredients":["lamb meat or mutton meat"],"prepSummary":"Yahni, sebze (çoğunlukla; biber, domates, patates, fasulye), et, baharat veya deniz ürünlerinin, et suyu veya kemik suyu ya da sos ile pişirilmesiyle yapılan ana yemektir. Bazı yöresel yahni çeşitleri şunlardır: * Ayvalı dana yahni * Burgonya usulü sığır yahnisi * Karidesli acılı yahni * Tavuk yahnisi * Çömlekte kuru kayısı yahnisi (Nevşehir) * Dana eti yahnisi * Etli pırasa yahnisi * Kabak yahnisi (Erzincan) * Karın yahnisi (Sivas) * Tatlı yahni (Bursa) * Kırmızı mercimekli yahni * Papaz yahnisi (Zonguldak) * Pirinçli biftek yahnisi * Sakız yahnisi (İzmir) * Sebzeli balık yahnisi * Ekşili yah","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/%D0%9F%D1%80%D0%B8%D0%BB%D0%B5%D0%BF%D1%81%D0%BA%D0%B0_%D1%98%D0%B0%D0%BD%D0%B8%D1%98%D0%B0_-_%D0%BB%D1%83%D1%82%D0%B0_%D1%98%D0%B0%D0%B2%D0%BD%D0%B8%D1%98%D0%B0_%28cropped%29.jpg/960px-%D0%9F%D1%80%D0%B8%D0%BB%D0%B5%D0%BF%D1%81%D0%BA%D0%B0_%D1%98%D0%B0%D0%BD%D0%B8%D1%98%D0%B0_-_%D0%BB%D1%83%D1%82%D0%B0_%D1%98%D0%B0%D0%B2%D0%BD%D0%B8%D1%98%D0%B0_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"АннаМариа (original image); derived version by Off-shell","licence":"CC BY 4.0","leadFile":"Прилепска_јанија_-_лута_јавнија_(cropped).jpg","views":15216,"langs":["ar","bg","bn","ca","el","fa","fr","it","jv","pa","ru","tr","uk","uz"],"langNames":{"ar":"يخني","bg":"Яхния","bn":"ইয়াহনি","ca":"Yahni","el":"Γιαχνί","fa":"یخنی","fr":"Yahni","it":"Yakhni","jv":"Yahni","pa":"ਯਾਹਨੀ","ru":"Яхния","tr":"Yahni","uk":"Яхнія","uz":"Yaxna"},"sourceLanguage":"tr"},{"title":"Yak butter","name":"Yak butter","country":"Nepal","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Yak_butter","prepSummary":"El té con manteca de yak es un alimento básico diario en toda la región del Himalaya y por lo general se lo prepara con manteca de yak, té, sal y agua, se bate la mezcla para obtener una espumilla. Es la \"bebida nacional tibetana\" de la cual los tibetanos llegan a consumir más de 60pequeños pocillos por día para hidratarse e incorporar los nutrientes necesarios en el ambiente frío y de alta altitud en el que viven. A veces se prefiere la manteca rancia ya que se obtiene un té con un sabor diferente. Otros usos no-alimentarios son el uso de la manteca de yak como combustible de lámparas, humect","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Yak_butter_1000.jpg/960px-Yak_butter_1000.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carla Antonini","licence":"CC BY 3.0","leadFile":"Yak_butter_1000.jpg","views":13666,"langs":["de","es","fr","id","it","ja","ko","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"de":"Yakbutter","es":"Manteca de yak","fr":"Beurre de yack","id":"Mentega yak","it":"Burro di yak","ja":"ヤクバター","ko":"야크젖 버터","pt":"Manteiga de iaque","ru":"Масло из молока яка","sv":"Jaksmör","th":"เนยจามรี","tr":"Yak tereyağı","uk":"Масло з молока яка","vi":"Bơ Yak","zh":"酥油"},"sourceLanguage":"es"},{"title":"Zalabiyeh","name":"Zalabiyeh","country":"India","region":"Middle East","url":"https://en.wikipedia.org/wiki/Zalabiyeh","ingredients":["Batter (flour","yeast","water","salt)","sugar","Optional: eggs","milk","sesame oil"],"prepSummary":"জালাবিয়েহ হল একটি ফ্রিটার বা ডোনাট যা আরব বিশ্ব, পশ্চিম এশিয়া এবং ইউরোপের কিছু অংশে পাওয়া যায়, খাবারটি প্রথমোল্লিখিত দেশ দ্বারা প্রভাবিত। ফ্রিটার সংস্করণটি গমের আটার আধা-পাতলা গোলা থেকে তৈরি করা হয়, যা গরম তেলে ঢেলে ভালোভাবে মচমচে করে ভাজা হয়। এই খাবারের প্রথম পরিচিত রেসিপিটি ১০ শতকের আরবি রান্নার বই থেকে এসেছে। মূলত একটি নারকেলের খোলের মধ্যে থেকে গোলা ঢেলে তৈরি করা হয়েছিল। জালাবিয়েহ হল আরবি ভাষার শব্দ যা মিজরাহি ইহুদিরা একটি খামিরযুক্ত ময়দার গোলাকে ডুবোতেলে-ভেজে তৈরি খবারের জন্য ব্যবহার করে, প্রায়শই মধু বা সিরাপ দিয়ে উপরের দিকে থাকে এবং এটি লাডিনোতে বার্মুয়েলস নামে পরিচিত।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Jalebi_Colors.JPG/960px-Jalebi_Colors.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sankeerth","licence":"CC BY-SA 4.0","leadFile":"Jalebi_Colors.JPG","views":16011,"langs":["ar","bn","ha","ig","jv","tr","ur"],"langNames":{"ar":"زلابية عربية","bn":"জালাবিয়েহ","ha":"Zalabiyeh","ig":"Zalabiyeh","jv":"Zalabiyeh","tr":"Zalabiya","ur":"زلابیہ"},"sourceLanguage":"bn"},{"title":"Zû (beverage)","name":"Zû (beverage)","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Z%C3%BB_(beverage)","prepSummary":"would typically be prepared by elderly women with supervision from expert brewers in the community. prepared for important ceremonies such as Chapchar Kut would be tasted by the brewing experts through a special bamboo straw. All variations of rely on a starter known as dawidim or chawl. It is a traditionally prepared dried starter made from the bark of a climber called zangzu, nilengthlum or hawhmathlum. Rice is soaked in water overnight and dried for 15 minutes to remove excess water. It is then pounded into a powder and made into a paste by adding a small amount of water. The paste is made into small circular cakes about 2 inches in diameter.","views":1049,"langs":["as","te"],"langNames":{"as":"জু","te":"జూ"}},{"title":"Mathura peda","name":"Mathura peda","country":"India","region":"Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Mathura_peda","ingredients":["Khoya","sugar","milk"],"prepSummary":"मथुरा का पेड़ा एक भारतीय मिठाई है जिसका उद्भव मथुरा शहर से हुआ है। मावा या खोआ से बनी मिठाइयाँ उत्तर भारत मे बहुत लोकप्रिय हैं तथा पेड़ा मावे से बनने वाली मिठाई है। भारत मे मथुरा के पेड़े इस कदर प्रसिद्ध हैं कि यह शब्द भाषा मे अलंकार के रूप मे प्रयुक्त होता है जैसे कि \"मथुरा का पेड़ा औ छत्तीसगढ़ का खेड़ा\"। पेड़े के लिए मथुरा एक ट्रेडमार्क है। मथुरा भ्रमण के दौरान मथुरा के पेड़े, मेवा वाटी पेड़े व निर्यात क्वालिटी के पेड़े आगंतुकों का ध्यान आकर्षित करते हैं।","course":"Dessert, Prasad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Peda_Makers_of_Bokakhat.jpg/960px-Peda_Makers_of_Bokakhat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr Vikramjit Kakati","licence":"CC BY-SA 4.0","views":3643,"langs":["ar","as","bn","hi","ig","or","ta"],"langNames":{"ar":"ماثورا بيدا","as":"মথুৰা পেড়া","bn":"মথুরা পেড়ে","hi":"मथुरा के पेड़े","ig":"Mathura peda","or":"ମଥୁରା ପେଡ଼ା","ta":"மதுரா பேடா"},"sourceLanguage":"hi","province":"Mathura","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Street food of Chennai","name":"Street food of Chennai","country":"India","region":"Indianby city","url":"https://en.wikipedia.org/wiki/Street_food_of_Chennai","photo":"https://upload.wikimedia.org/wikipedia/commons/7/76/What_education_does._Chennai%2C_India._2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"John Hill","licence":"CC BY-SA 4.0","views":6664,"langs":["ar","ta"],"langNames":{"ar":"طعام الشارع في تشيناي","ta":"சென்னையின் சாலையோர உணவு"}},{"title":"Bhuswa","name":"Bhuswa","country":"India","region":"Mithila region","url":"https://en.wikipedia.org/wiki/Bhuswa","ingredients":["Ground rice"],"prepSummary":"புசுவா (Bhuswa) என்றும் அழைக்கப்படும் பூசுபா (மைதிலி भूसबा) என்பது இந்திய துணைக் கண்டத்தின் மிதிலா பிராந்தியத்தில் தயார் செய்யப்படும் ஓர் அரிசி இலட்டு ஆகும். இது பொதுவாக சத் பூஜை திருவிழாவின் போது சூரியநாராயணன் மற்றும் சத்தி மைய்யா ஆகியோருக்கு பிரசாதமாக தயாரிக்கப்படுகிறது. திருவிழா சடங்குகளுக்குப் பிறகு, பூசுவாக்கள் குடும்பத்தினராலும் பக்தர்களாலும் நுகரப்படுகின்றன. புசுவா அரிசியை ஊறவைத்து தயாரிக்கப்படுகிறது. பின்னர் இது சூரிய ஒளியில் உலர்த்தப்படுகிறது. உலர்ந்த அரிசியானது நெய்யில் வறுத்தெடுக்கப்பட்டு பொடியாக அரைக்கப்படுகிறது. வெல்லத் தூள் (கரும்பு சர்க்கரை மற்றும் நெய்) மாவுடன் கலந்து கோளங்களாக","course":"Prasad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Chhath_Puja_Prasad.jpg/960px-Chhath_Puja_Prasad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Chhath_Puja_Prasad.jpg","views":466,"langs":["ta"],"langNames":{"ta":"புசுவா"},"sourceLanguage":"ta"},{"title":"Indian regional cuisines","name":"Indian regional cuisines","country":"India","region":"Indianby region","url":"https://en.wikipedia.org/wiki/Indian_regional_cuisines","prepSummary":"స్థానిక సంస్కృతి, భౌగోళిక ప్రదేశం (సముద్రం, ఎడారి లేదా పర్వతాలకు సమీపంలో ఉండటం), ఆర్థిక పరిస్థితులలోని వైవిధ్యం కారణంగా భారతదేశంలోని విభిన్న ప్రాంతాలలో వంటకాలు చాలా భిన్నంగా ఉంటాయి.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a5/Stamp_of_India_-_2017_-_Colnect_741699_-_Indian_Cuisine_-_Regional_Cuisine.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Post of India","licence":"GODL-India","views":3626,"langs":["te"],"langNames":{"te":"భారతీయ ప్రాంతీయ వంటకాలు"},"sourceLanguage":"te"},{"title":"Bebinca","name":"Bebinca","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Bebinca","ingredients":["Flour","sugar","ghee (clarified butter)","coconut milk","egg yolk"],"prepSummary":"Preparing bebinca is a slow process. The batter is spread thinly onto a grill and the layers are stacked atop one another. Bebinca may be garnished with nutmeg or slivered almonds.","course":"Dessert/ Sweet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Home_Made_Bebinca_from_Goa_India.jpg/960px-Home_Made_Bebinca_from_Goa_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Josephdesouza","licence":"CC BY-SA 4.0","views":42220,"langs":["ca","da","es","fa","fr","hy","it","ja","jv","kn","nb","pt","ru","th","uk","uz","zh"],"langNames":{"ca":"Bebinca","da":"Bebinca","es":"Bebinca","fa":"بیبینکا","fr":"Bebinca","hy":"Բեբնիկա","it":"Bebinca","ja":"ベビンカ","jv":"Bebinca","kn":"ಬೆಬಿಂಕಾ","nb":"Bebinca","pt":"Bebinca","ru":"Бебинка","th":"บึบิงกา","uk":"Бебінка","uz":"Bebinka","zh":"貝碧嘉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Crab curry","name":"Crab curry","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Crab_curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Crab_Masala_Curry.jpg/960px-Crab_Masala_Curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sunshinegal10","licence":"CC BY-SA 4.0","views":3793,"langs":["hi","pt","ta"],"langNames":{"hi":"क्रैब करी","pt":"Caril de caranguejo","ta":"நண்டு கறி"}},{"title":"Desi PDX","name":"Desi PDX","country":"United States","region":"Indian fusion","url":"https://en.wikipedia.org/wiki/Desi_PDX","leadFile":"Desi_PDX_logo.png","views":510},{"title":"Fish head curry","name":"Fish head curry","country":"Singapore","url":"https://en.wikipedia.org/wiki/Fish_head_curry","ingredients":["Red snapper fish head","vegetables (okra","eggplant","Long bean)"],"prepSummary":"Tamarind (asam) juice is frequently added to the gravy to give the dish a sweet-sour flavor (see asam fish). This variety of fish head curry also has a thinner, orange gravy. Coconut milk can be added to this dish.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Fisheadcurry.JPG/960px-Fisheadcurry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Chensiyuan on en.wikipedia","licence":"Copyrighted free use","leadFile":"Fisheadcurry.JPG","views":8218,"langs":["as","bn","fr","id","ja","jv","ko","ms","ta","th","zh"],"langNames":{"as":"মূৰিঘণ্ট","bn":"মাছের মাথার তরকারি","fr":"Curry de tête de poisson","id":"Kari kepala ikan","ja":"フィッシュヘッド・カレー","jv":"Kari endhas iwak","ko":"피시 헤드 커리","ms":"Kari kepala ikan","ta":"மீன் தலைக் கறி","th":"แกงหัวปลา","zh":"咖哩魚頭"}},{"title":"Fish moolie","name":"Fish moolie","country":"India","region":"Indian curries","url":"https://en.wikipedia.org/wiki/Fish_moolie","prepSummary":"மீன் மோய்லி (Fish Moilee) என்பது, போர்த்துகீசிய அல்லது இந்தியத் தோற்றம் கொண்டிருக்கக்கூடிய, காரமான மீன் மற்றும் தேங்காய் சார்ந்த ஒரு உணவு வகையாகும். இது இந்தியா, மலேசியா மற்றும் சிங்கப்பூர் ஆகிய நாடுகளில் பரவலாகக் காணப்படுகிறது. பிரித்தானியப் பேரரசின் ஆட்சிக்காலத்தில், இவ்வ உணவு வகை சிங்கப்பூர் போன்ற தென்கிழக்கு ஆசியாவின் பிற பகுதிகளுக்கும் பரவி இருகின்றது. இந்தப் பெயர், தென் இந்தியாவின் கேரளாவில் 'மோலி' என பயன்படுத்த்ப் படுகின்றது. ஒரு வகை மீன்கறியுடன் தொடர்புடையதாக இருக்கின்றது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Fish_moolie.jpg/960px-Fish_moolie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"OpenCage","licence":"CC BY-SA 3.0","views":6110,"langs":["bn","jv","ta"],"langNames":{"bn":"মাছের মৌলি","jv":"Moolie iwak","ta":"மீன் மோய்லி"},"sourceLanguage":"ta"},{"title":"Goa sausage","name":"Goa sausage","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Goa_sausage","prepSummary":"The Goa sausage is prepared starting with large chunks of boneless pork that are sliced or chopped and heavily salted. The chopped meat is allowed to dry in the sun for one to two days. Following this, a mixture of spices, ground hot chilli peppers, palm vinegar, and Feni, a local liquor, is added. After filling into casings, the resulting sausages are again dried in the sun or smoked slowly. It is usually served in a curry, boiled or fried, accompanied by white rice or baked potatoes and sometimes also with a boiled egg. Slices may be simply boiled with onion and vinegar.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Prepara%C3%A7%C3%A3o_e_venda_de_chouri%C3%A7o_go%C3%AAs.jpg/960px-Prepara%C3%A7%C3%A3o_e_venda_de_chouri%C3%A7o_go%C3%AAs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriao","licence":"CC BY-SA 3.0","leadFile":"Preparação_e_venda_de_chouriço_goês.jpg","views":6995,"langs":["ar","es","id","pt"],"langNames":{"ar":"نقانق غوا","es":"Chorizo de Goa","id":"Sosis Goa","pt":"Chouriço goês"}},{"title":"Goan soup","name":"Goan soup","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Goan_soup","prepSummary":"கோவா சூப் (Goan soup) என்பது இந்தியாவில் உள்ள கோவா, டாமன் மற்றும் டையூவின் இந்தோ-போர்த்துகீசிய உணவு வகைகளின் ஒரு சூப் ஆகும். இப்பகுதிகள் ஒரு காலத்தில் போர்த்துகீசிய இந்தியாவின் ஒரு பகுதியாக இருந்தது வந்தன. மேலும் இது போர்த்துகீசிய சூப்பின் தாக்கத்தால் உருவானது ஆகும். இது கோழிக்கறி, சோரிஸ் சாசேஜ், வெங்காயம், பூண்டு, அரிசி, தண்ணீர் மற்றும் உப்பு ஆகியவற்றைக் கொண்டு தயாரிக்கப்படுகிறது. அனைத்துப் பொருட்களும் ஒரு சாஸ்பேன் அல்லது பிரசர் குக்கரில் ஒன்றாகச் சமைக்கப்பட்டு, கோழிக்கறிச் சாறு சேர்க்கப்படுகின்றது. கோவா பாரம்பரியத்தின்படி, வீட்டில் பிரசவித்த பெண்களுக்காகத் தயாரிக்கப்பட்டது. முதல் பிரசவத்திற்","views":193,"langs":["pt","ta"],"langNames":{"pt":"Canja de Goa","ta":"கோவா சூப்"},"sourceLanguage":"ta"},{"title":"Irani café","name":"Irani café","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Irani_caf%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Yazdani_Bakery_in_Fort.jpg/960px-Yazdani_Bakery_in_Fort.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nick Gray","licence":"CC BY-SA 2.0","leadFile":"Yazdani_Bakery_in_Fort.jpg","views":27359,"langs":["fa","th"],"langNames":{"fa":"کافه ایرانی","th":"ร้านกาแฟอิรานี"}},{"title":"Mamak stall","name":"Mamak stall","country":"India","region":"Indonesian Indian","url":"https://en.wikipedia.org/wiki/Mamak_stall","prepSummary":"Un mamak es un tipo de puesto o local de comida popular en Malasia y Singapur asociado históricamente a la comunidad indo-musulmana (sobre todo tamiles musulmanes) y a platos adaptados al gusto local. Se trata de espacios informales, desde puestos abiertos a salones luminosos con mesas de acero, que sirven comida económica, abren hasta muy tarde (muchos, 24 h) y funcionan como lugares de encuentro urbano para ver fútbol, socializar o trabajar con Wi-Fi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Restaurant_Ahmediah_-_panoramio.jpg/960px-Restaurant_Ahmediah_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CK Tan","licence":"CC BY 3.0","leadFile":"Restaurant_Ahmediah_-_panoramio.jpg","views":20929,"langs":["ar","es","ja","jv","ko","ms","th","zh"],"langNames":{"ar":"كشك ماماك","es":"Mamak","ja":"ママッストール","jv":"Kios mamak","ko":"마막 노점","ms":"Gerai mamak","th":"มามัก","zh":"嘛嘛档"},"sourceLanguage":"es"},{"title":"Masala Lab PDX","name":"Masala Lab PDX","country":"United States","region":"Indian fusion","url":"https://en.wikipedia.org/wiki/Masala_Lab_PDX","leadFile":"Masala_Lab_logo.png","views":533},{"title":"Mee goreng","name":"Mee goreng","country":"India","region":"Brunei","url":"https://en.wikipedia.org/wiki/Mee_goreng","ingredients":["Noodles"],"prepSummary":"There is no standard method of preparing mee goreng or any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients. A typical method may involve stir-frying the noodles with vegetables, eggs, and other ingredients such as tofu and meat. Common ingredients for Indian-style mee goreng may include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Mee_Goreng_Mamak.jpg/960px-Mee_Goreng_Mamak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nur Aishah Binti Abdullah","licence":"CC BY-SA 4.0","views":10502,"langs":["es","ms","zh"],"langNames":{"es":"Mi goreng","ms":"Mi goreng","zh":"馬來炒麵"}},{"title":"Mee rebus","name":"Mee rebus","country":"Indonesia","region":"Indonesia","url":"https://en.wikipedia.org/wiki/Mee_rebus","ingredients":["Noodles (eggs)"],"prepSummary":"Mi rebus/Mie rebus (pengucapan Indonesia) atau mee rebus (pengucapan Malaysia dan Singapura) adalah sebuah hidangan mi kuah dari Asia Tenggara, yang dikenal di Indonesia, Malaysia, dan Singapura. Hidangan tersebut juga biasa disebut mi kuah. Mi rebus Mamak merupakan salah satu makanan yang terkenal di Malaysia, dijual oleh orang India-Malaysia","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Mee_Rebus_by_Banej%2C_Singapore_October_2017.jpg/960px-Mee_Rebus_by_Banej%2C_Singapore_October_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Mee_Rebus_by_Banej,_Singapore_October_2017.jpg","views":11113,"langs":["es","fr","id","jv","ko","ms","pa","th"],"langNames":{"es":"Mee rebus","fr":"Mi rebus","id":"Mi rebus","jv":"Mi godhog","ko":"미 르부스","ms":"Mi rebus","pa":"ਮੀ ਰਿਬੱਸ","th":"มีเรอบุซ"},"sourceLanguage":"id"},{"title":"Murtabak","name":"Murtabak","country":"India","region":"Arabian Peninsula","url":"https://en.wikipedia.org/wiki/Murtabak","prepSummary":"ముర్తబాక్, లేదా ముతబ్బాక్ అనేది అరేబియా ద్వీపకల్పం, భారత ఉపఖండం కొన్ని ప్రాంతాలు, ఆగ్నేయాసియాలో (ముఖ్యంగా సముద్ర ఆగ్నేయాసియా) కనిపించే ఒక స్టఫ్డ్ పాన్‌కేక్ లేదా పాన్-ఫ్రైడ్ బ్రెడ్, ముఖ్యంగా సౌదీ అరేబియా, యెమెన్, దక్షిణ భారతదేశం కొన్ని ప్రాంతాలలో ఇండోనేషియా, మలేషియా, సింగపూర్, బ్రూనై, దక్షిణ థాయిలాండ్‌లలో కనిపిస్తుంది. స్థానాన్ని బట్టి, పేరు, పదార్థాలు గణనీయంగా మారవచ్చు. ముతబ్బఖ్ అనే పేరుకు అరబిక్‌లో \"మడతపెట్టిన\" అని అర్థం. ముర్తబాక్ను తరచుగా కూరగాయల ముక్కలతో కూడిన కారంగా ముడుచుకున్న ఆమ్లెట్ లేదా పాన్‌కేక్‌గా వర్ణిస్తారు. దీని అత్యంత సాధారణ రూపం పాన్-వేయించిన క్రీప్ల నుండి తయారు చేయబడుతుంది, సా","course":"Starter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Murtabak.jpg/960px-Murtabak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mojackjutaily","licence":"CC BY-SA 4.0","leadFile":"Murtabak.jpg","views":63953,"langs":["ar","bn","de","es","fr","ha","id","it","ja","jv","ka","ko","ms","ru","te","th","uk","uz"],"langNames":{"ar":"مطبق (طعام)","bn":"মুর্তাবাক","de":"Murtabak","es":"Murtabak","fr":"Murtabak","ha":"Murtabak","id":"Martabak","it":"Murtabak","ja":"ムルタバ","jv":"Martabak","ka":"მურთაბაქი","ko":"무탑바끄","ms":"Martabak","ru":"Мартабак","te":"ముర్తాబక్","th":"มะตะบะ","uk":"Мартабак","uz":"Martabak"},"sourceLanguage":"te"},{"title":"Nasi kandar","name":"Nasi kandar","country":"India","region":"Penang","url":"https://en.wikipedia.org/wiki/Nasi_kandar","ingredients":["Rice","meat","vegetables","curry"],"prepSummary":"நாசிக் கண்டார் (Nasi Kandar) என்பது வட மலேசியாவில் குறிப்பாக பினாங்கு மாநிலத்தில் ஒரு புகழ் பெற்ற உணவு வகையாகும். மலேசியாவின் மற்றப் பகுதிகளில் இவ்வுணவு வகை கிடைக்கப் பெற்றாலும் பினாங்கு மாநிலத்தில் விற்கப்படுகின்ற நாசிக் கண்டாரே மிகவும் பிரபலமானது. நாசிக் கண்டார் என்பது ஒரு வகை மீன் குழம்பு கலந்த சோறு என்பதாகும். சோறு மற்றும் அதில் மீன் குழம்பை ஊற்றி, அத்துடன் அவித்த வெண்டைக்காய் மற்றும் பொறித்த பாவற்காய், பொரித்த கோழி என அவரவருக்குப் பிடித்த மேல்கறியுடன் (side dishes ) இவ்வுணவு பரிமாறப்படுகின்றது. நாசிக் கண்டார் என்பது மலேசிய தமிழ் முஸ்லிம் மக்களின் ஒரு பாரம்பரிய உணவு வகையாகும். நாசி என்றால்","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/A_plate_of_Nasi_Kandar.jpg/960px-A_plate_of_Nasi_Kandar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kutubkhanah","licence":"CC BY-SA 4.0","leadFile":"A_plate_of_Nasi_Kandar.jpg","views":39667,"langs":["es","fa","fr","id","jv","ko","ms","ta","te"],"langNames":{"es":"Nasi kandar","fa":"ناسی کاندار","fr":"Nasi kandar","id":"Nasi kandar","jv":"Sega kandar","ko":"나시 깐다르","ms":"Nasi kandar","ta":"நாசிக் கண்டார்","te":"నాసి కందార్"},"sourceLanguage":"ta"},{"title":"Pasembur","name":"Pasembur","country":"India","region":"Penang","url":"https://en.wikipedia.org/wiki/Pasembur","ingredients":["Cucumbers","potatoes","beancurd","turnip","bean sprouts","seafood (i.e.","prawns","crab"],"prepSummary":"பாசெம்பூர் (பசெம்புர்) அல்லது ரோஜாக் இந்தியா (Indian Rojak) என்பது மலேசியாவின் ஒரு இந்திய பாரம்பரிய உணவாகும். சிங்கப்பூரில் இது ரோஜாக் இந்தியா என்று அழைக்கப்படுகிறது. இந்த உணவில் வெள்ளரிக்காய் (துண்டாக்கப்பட்ட), உருளைக்கிழங்கு, பீன்கர்ட், முள்ளங்கி, மொச்சை, வறுத்த இறால், காரமான வறுத்த நண்டு, வறுத்த கடற்கணை அல்லது பிற கடல் உணவுகள் மற்றும் இனிப்பு மற்றும் காரமான வேர்க்கடலை சுவைச்சாறுடன் பரிமாறப்படுகிறது..","photo":"https://upload.wikimedia.org/wikipedia/commons/5/54/Pasembur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"L joo at en.wikipedia","licence":"Public domain","leadFile":"Pasembur.jpg","views":5046,"langs":["ca","es","fa","id","ko","ms","ta","th"],"langNames":{"ca":"Pasembur","es":"Pasembur","fa":"پاسمبور","id":"Pasembur","ko":"파슴부르","ms":"Pasembur","ta":"ரோஜாக் இந்தியா","th":"ปาเซิมบูร์"},"sourceLanguage":"ta"},{"title":"Rojak","name":"Rojak","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Rojak","ingredients":["Fruits","vegetables","palm sugar","peanuts","chilli dressing"],"course":"Fresh, at room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Rojak_from_four_seasons_kuala_lumpur.jpg/960px-Rojak_from_four_seasons_kuala_lumpur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brownc","licence":"CC BY-SA 4.0","views":39477,"langs":["ar","bn","de","es","fa","fr","hy","id","it","ja","jv","ko","ml","mr","ms","nl","ru","th","uk","uz","vi","zh"],"langNames":{"ar":"روجاك","bn":"রোজাক","de":"Rujak","es":"Rujak","fa":"روجاک","fr":"Rujak","hy":"Ռոջակ","id":"Rujak","it":"Rojak","ja":"ロジャック","jv":"Rujak","ko":"루작","ml":"റോജാക്ക്","mr":"रोजाक","ms":"Rojak","nl":"Roedjak","ru":"Роджак","th":"รอเยาะ","uk":"Роджак","uz":"Rojak","vi":"Rojak","zh":"罗惹"}},{"title":"Roti jala","name":"Roti jala","country":"Malaysia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Roti_jala","prepSummary":"The ingredients consist mainly of flour, eggs, milk (dairy or coconut), and a pinch of turmeric. They are combined with water to form a runny batter, then drizzled onto a hot pan in a circular motion. A specialized utensil is often used, resembling a cup with multiple outlets beneath, which aids the creation of the \"net-like\" effect.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Rotijala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Streuselbrötchen","licence":"CC BY-SA 3.0","leadFile":"Rotijala.jpg","views":11588,"langs":["bn","de","fr","hy","id","jv","ko","ms"],"langNames":{"bn":"জালা রুটি","de":"Roti Jala","fr":"Roti jala","hy":"Ռոթի ջալա","id":"Roti jala","jv":"Roti Jala","ko":"로티 잘라","ms":"Roti jala"}},{"title":"Roti tissue","name":"Roti tissue","country":"Malaysia","region":"Roti","url":"https://en.wikipedia.org/wiki/Roti_tissue","prepSummary":"Roti tisu merupakan satu makanan kegemaran di Malaysia. Ia sering dimakan sebagai makanan malam. Sering kali dimakan bersama dengan teh tarik, atau teh ais. Biasanya dihidangkan dengan kuah dal atau kari dengan sambal ikan bilis pedas.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/RotiTissue001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"L joo at English Wikipedia","licence":"Public domain","leadFile":"RotiTissue001.jpg","views":7890,"langs":["ar","bn","hi","id","ja","jv","ko","ms","th"],"langNames":{"ar":"خبز تيسو","bn":"টিস্যু রুটি","hi":"रोटी टिशू","id":"Roti tisu","ja":"ロティ・ティシュ","jv":"Roti tisu","ko":"로티 티슈","ms":"Roti tisu","th":"โรตีตีซู"},"sourceLanguage":"ms"},{"title":"Sarapatel","name":"Sarapatel","country":"Portugal","region":"Goa","url":"https://en.wikipedia.org/wiki/Sarapatel","prepSummary":"Sarapatel é uma designação comum de diversas iguarias preparadas com vísceras de porco, cabrito ou borrego. Nascido no Alto Alentejo,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Sarapatel_em_Baga_%28Goa%29.jpg/960px-Sarapatel_em_Baga_%28Goa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriao","licence":"CC BY-SA 4.0","leadFile":"Sarapatel_em_Baga_(Goa).jpg","views":9984,"langs":["es","it","jv","pt"],"langNames":{"es":"Sarapatel","it":"Sarapatel","jv":"Sarapatel","pt":"Sarapatel"},"sourceLanguage":"pt","originClaims":["India","Portugal"]},{"title":"Satti sorru","name":"Satti sorru","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Satti_sorru","ingredients":["Rice","spices","chicken","mutton","seafood","sometimes wild boar or monitor lizard"],"prepSummary":"It is typically prepared by cooking rice along with various ingredients in a clay pot over a low fire or stove. The cooking pots are called man panai or man satti in Tamil, The clay pot helps retain moisture and infuse the rice with a unique aroma. Common ingredients include rice, spices, vegetables, meat, seafood and sometimes exotic meat such as monitor lizard and wild boar.","views":2194,"langs":["id","ms"],"langNames":{"id":"Nasi belanga","ms":"Nasi periuk tanah"},"originClaims":["India","Malaysia","Singapore"]},{"title":"Sup kambing","name":"Sup kambing","country":"Indonesia","region":"Indonesian Indian","url":"https://en.wikipedia.org/wiki/Sup_kambing","ingredients":["Mutton or goat meat"],"prepSummary":"Sup Kambing atau Sop Kambing adalah hidangan sup daging kambing yang lazim ditemukan di Indonesia. Hidangan ini dibuat dari daging kambing, tomat, seledri, daun bawang, jahe, kemiri dan daun jeruk, kuahnya adalah kaldu daging yang berwarna bening kekuningan.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Sup_kepala_kambing.jpg/960px-Sup_kepala_kambing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edwin Maolana from Depok | Jakarta | Batam, Indonesia","licence":"CC BY 2.0","leadFile":"Sup_kepala_kambing.jpg","views":4092,"langs":["ar","fr","id","jv","ko","ms","th","zh"],"langNames":{"ar":"حساء كامبينغ","fr":"Sup kambing","id":"Sup kambing","jv":"Sop wedhus","ko":"숩 캄빙","ms":"Sup kambing","th":"ซุปกัมบิง","zh":"馬來羊肉湯"},"sourceLanguage":"id"},{"title":"Teh tarik","name":"Teh tarik","country":"Malaysia","region":"Malay Peninsula","url":"https://en.wikipedia.org/wiki/Teh_tarik","prepSummary":"Tea leaves, tea bags, or tea dust are boiled or steeped strongly and strained. Since colonial times, tarik has been popular in Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, tarik has been seen served with roti prata or roti canai as a popular breakfast among Malaysians and with prata among Singaporeans. An element of showmanship exists in the serving of tarik. The ability to drag a long stream of tea above the heads of the patrons without giving them a shower is an amusing novelty for the locals and tourists alike. Food & Wine called it \"the world's most athletic tea ritual\".","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Teh_Tarik_at_the_Iskandar_Curry_House_at_One_Riverside_%28DSCF0286%29.jpg/960px-Teh_Tarik_at_the_Iskandar_Curry_House_at_One_Riverside_%28DSCF0286%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yu Chu Chin","licence":"CC BY-SA 4.0","leadFile":"Teh_Tarik_at_the_Iskandar_Curry_House_at_One_Riverside_(DSCF0286).jpg","views":52080,"langs":["ar","bn","es","fr","id","ja","jv","ko","ms","pt","sv","th","ur","vi","zh"],"langNames":{"ar":"تيتاريك","bn":"তেহ তারিক","es":"Teh Tarik","fr":"Teh tarik","id":"Teh tarik","ja":"テータリック","jv":"Teh tarik","ko":"테 타릭","ms":"Teh tarik","pt":"Teh tarik","sv":"Teh tarik","th":"ชาชัก (เครื่องดื่ม)","ur":"ٹی ٹارک","vi":"Teh tarik","zh":"拉茶"}},{"title":"Dal puri","name":"Dal puri","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Dal_puri","prepSummary":"Le dahl puri (parfois orthographié dhalpuri à Trinité et Tobago ou dholl puri à Maurice) est une galette (un puri) à base de pois cassés (dal) originaire d'Inde, qui fait partie des cuisines de rue mauricienne et antillaise. La pâte de dhal puri est préparée avec des pois cassés jaunes et de la farine de blé. Les boulettes obtenues sont étalées, frites et garnies de caris ou (chutneys), accompagnés de sauces (rougail principalement), d' achards ou de pickles. La galette farcie, qui porte également le nom de dahl puri, est repliée comme les wraps pour être consommée à la main.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Poori_puri_sabzi_dal_India.jpg/960px-Poori_puri_sabzi_dal_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Scott Dexter","licence":"CC BY-SA 2.0","views":3982,"langs":["fr","ko","sw"],"langNames":{"fr":"Dahl puri","ko":"돌 푸리","sw":"Dal puri"},"sourceLanguage":"fr"},{"title":"Deep Foods","name":"Deep Foods","country":"India","region":"Indianoutside India","url":"https://en.wikipedia.org/wiki/Deep_Foods","views":8867,"notFood":"a business"},{"title":"Healthful Indian Flavors with Alamelu","name":"Healthful Indian Flavors with Alamelu","country":"United States","region":"Indianoutside India","url":"https://en.wikipedia.org/wiki/Healthful_Indian_Flavors_with_Alamelu","leadFile":"Healthful_Indian_Flavors_with_Alamelu.jpg","views":2875,"langs":["te"],"langNames":{"te":"అలమేలుతో ఆరోగ్యకరమైన భారతీయ రుచులు"},"notFood":"a television series"},{"title":"Sana thongba","name":"Sana thongba","country":"India","url":"https://en.wikipedia.org/wiki/Sana_thongba","prepSummary":"Paneer is cut into cubes and lightly fried in oil or a combination of oil and ghee until golden brown. Aromatics, including cumin or nigella seeds and bay leaves, are briefly heated in the pan. Onions are added if used. Ginger or ginger-garlic paste is added and sautéed on low heat. Potatoes and green peas are then incorporated and lightly sautéed. Turmeric, chili powder, and salt are added. Water is poured over the vegetables, which are cooked under a covered pan until the potatoes are tender. Milk is added and the mixture is brought to a gentle boil to avoid curdling. The fried paneer is added, and the curry is simmered until the gravy thickens. Green chilies may be added near the end.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Paneer.png/960px-Paneer.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prkr19","licence":"CC BY-SA 4.0","leadFile":"Paneer.png","views":255},{"title":"Vinyali","name":"Vinyali","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Vinyali","prepSummary":"வின்யாலி(Vinyali) என்பது தென்னிந்தியாவின் கேரளா மற்றும் மலேசியாவின் மலையாளிகளின் தாக்கங்களைக் கொண்ட பன்றி இறைச்சி மற்றும் மசாலாப் பொருட்களால் செய்யப்படும் ஒரு உணவாகும். இதில் அதிக மிளகாய் மற்றும் இஞ்சி பயன்படுத்தப்படுவதால், இது பொதுவாக காரமாக இருக்கும். கடுகு விதைகள் மற்றும் அரிசி வினிகர் ஆகியவை மற்ற பொருட்களில் அடங்கும். சில சமயங்களில் விண்டலூவுடன் குழப்பிக் கொள்ளப்படுகிறது.","views":274,"langs":["ta"],"langNames":{"ta":"வின்யாலி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Alcohol laws of India","name":"Alcohol laws of India","country":"India","region":"Indian-related lists","url":"https://en.wikipedia.org/wiki/Alcohol_laws_of_India","prepSummary":"भारत में शराब पीने की कानूनी उम्र और शराब की बिक्री तथा खपत को नियंत्रित करने वाले कानून प्रत्येक राज्यों में अलग-अलग हैं। भारत में मुख्य रूप से बिहार, गुजरात, नागालैंड, और मिजोरम राज्यों के अलावा केंद्र शासित प्रदेश लक्षद्वीप में शराब का सेवन प्रतिबंधित है। मणिपुर के कुछ जिलों में शराब पर आंशिक रूप से प्रतिबंध लगाया गया है। इसके अलावा अन्य सभी भारतीय राज्य शराब की बिक्री की अनुमति देते हैं लेकिन शराब पीने की कानूनी उम्र को भी तय करते हैं, जो प्रत्येक क्षेत्र में अलग-अलग उम्र में निर्धारित होती है। कुछ राज्यों में विभिन्न प्रकार के मादक पेय के लिए पीने की कानूनी उम्र अलग-अलग है। आर्थिक सहयोग औ","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Sign_indicating_a_ban_on_public_consumption_of_alcohol%2C_Little_India%2C_Singapore_-_20141019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Danielseoh at English Wikipedia.","licence":"CC BY 3.0","views":114983,"langs":["hi","pa","te"],"langNames":{"hi":"भारत के शराब कानून","pa":"ਭਾਰਤ ਦੇ ਸ਼ਰਾਬ ਸਬੰਧੀ ਕਾਨੂੰਨ","te":"భారతదేశ మద్యం చట్టాలు"},"sourceLanguage":"hi"},{"title":"South Indian snacks","name":"South Indian snacks","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/South_Indian_snacks","prepSummary":"தென்னிந்திய சிற்றுண்டிகள் (South Indian snacks) என்பதுதென்னிந்தியாவில் பொதுவாகக் கிடைக்கும் சிற்றுண்டிகளின் பட்டியல் ஆகும். * அச்சப்பம் * அவலோஸ் உண்டா * பஜ்ஜி * மங்களூர் பச்சி * போண்டா * தயிர் வடை * தோசை * ஜாங்கிரி * கோழலப்பம் * முறுக்கு * பக்காவடா * பெசரட்டு * பூரி * புனுகுலு * பழம்பொரி * வடை ** உழுந்து வடை ** பருப்பு வடை ** வெங்காய வடை * உப்புமா * ஊத்தப்பம் * வட்டலாப்பம்","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/South_Indian_snacks.JPG/960px-South_Indian_snacks.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Johnsonsamuelraj","licence":"CC BY-SA 3.0","views":2306,"langs":["ta"],"langNames":{"ta":"தென்னிந்திய சிற்றுண்டிகள்"},"sourceLanguage":"ta"},{"title":"Indian bread","name":"Indian bread","country":"India","url":"https://en.wikipedia.org/wiki/Indian_bread","prepSummary":"In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on tava, a griddle made from cast iron, steel or aluminum. Others such as puri and bhatura are deep-fried. The dough for these breads is usually made with less water in order to reduce the oil soaked up when frying. In Southern India, a batter of rice and black lentils is prepared and ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Indian_bread_at_Hakata_station.jpg/960px-Indian_bread_at_Hakata_station.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Williams-Im from Seoul, United Kingdom","licence":"CC BY-SA 2.0","views":32930,"langs":["bn","es","fa","fr","ml","sl","sr","te","uk"],"langNames":{"bn":"ভারতীয় রুটি","es":"Pan indio","fa":"نان هندی","fr":"Pain indien","ml":"ഇന്ത്യൻ ബ്രഡ് വിഭവങ്ങൾ","sl":"Indijski kruh","sr":"Indijski hlebovi","te":"భారతీయ రొట్టె","uk":"Індійський хліб"}},{"title":"Aloo paratha","name":"Aloo paratha","country":"India","region":"Northern Indian Subcontinent","url":"https://en.wikipedia.org/wiki/Aloo_paratha","ingredients":["Atta (or maida)","ghee (or oil)","water","salt"],"prepSummary":"Like most Indian breads, paratha is wheat-based and unleavened. The dough is made of atta (whole wheat flour), water, and salt, which is covered in ghee. Oil may be used instead of ghee, and white flour (maida) may be used instead of whole wheat; maida is used for more tender, flaky parathas. Vegetables, herbs, and spices may be added; ajowan is a commonly used spice in plain paratha. The common wheat, the dominant species of wheat in the northern Indian subcontinent, results in the light, spongy texture of North Indian breads such as paratha. The flour used in paratha is typically of low extraction, although high-extraction flour is sometimes used.","course":"Breakfast or other meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Aloo_Paratha_%2896238%29.jpg/960px-Aloo_Paratha_%2896238%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0","views":28923,"langs":["ar","as","bn","cs","de","el","es","eu","fa","fr","gu","ha","he","hi","hy","id","it","ja","jv","ka","kn","ko","ml","mr","ms","my","ne","or","pa","pl","pt","si","te","uk","ur","vi","zh"],"langNames":{"ar":"فطيرة براتا","as":"পৰঠা","bn":"পরোটা","cs":"Parátha","de":"Paratha","el":"Παράθα","es":"Paratha","eu":"Paratha","fa":"نان پاراتا","fr":"Paratha","gu":"પરોઠા","ha":"Paratha","he":"פאראטה","hi":"परांठा","hy":"Պարաթա","id":"Paratha","it":"Paratha","ja":"パラーター","jv":"Paratha","ka":"პარატჰა","kn":"ಪರಾಠಾ","ko":"파라타","ml":"പൊറോട്ട","mr":"पराठा","ms":"Roti Paratha","my":"ပလာတာ","ne":"पराठा","or":"ପରଟା","pa":"ਪਰੌਂਠਾ","pl":"Paratha","pt":"Paratha","si":"පරාතා","te":"పరోటా","uk":"Паратха","ur":"پراٹھا","vi":"Paratha","zh":"波罗吒饼"}},{"title":"Bakarkhani","name":"Bakarkhani","country":"Bangladesh","region":"Awadhi","url":"https://en.wikipedia.org/wiki/Bakarkhani","ingredients":["Dough","ghee","milk","sugar (optional)"],"prepSummary":"Bakarkhani is made by kneading together flour, ghee, in some cases cardamom, sugar and salt with water. The dough is then flattened. The bread is made by stretching a sheet of dough repeatedly and interleaving with ghee, molasses, saffron water, poppy or nigella seeds before baking on a tandoor or tawa girdle.","course":"Appetizer or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A7%80.jpg/960px-%E0%A6%AC%E0%A6%BE%E0%A6%95%E0%A6%B0%E0%A6%96%E0%A6%BE%E0%A6%A8%E0%A7%80.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sm faysal","licence":"CC BY-SA 4.0","leadFile":"বাকরখানী.jpg","views":18152,"langs":["ar","bn","hi","id","jv","or","uk","ur"],"langNames":{"ar":"بكرخاني","bn":"বাকরখানি","hi":"बाक़रख़ानी","id":"Bakarkhani","jv":"Bakarkhani","or":"ବକାରଖାନି","uk":"Бакаркхані","ur":"باقرخانی"}},{"title":"Bati (bread)","name":"Bati (bread)","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Bati_(bread)","ingredients":["Ghee","clarified butter","Flour","Water"],"prepSummary":"बाटी भारत के राजस्थान राज्य की एक रोटी है। इसे दाल (उड़द की दाल) के साथ खाया जाता है, इसके साथ में चूरमा और चटनी बनाई जाती है बाकी देसी घी से चुपड़ी जाती है जिससे इसका स्वाद बढ़ जाता है। यह राजस्थान में खाई जाती है। श्रेणी:राजस्थानी खाना श्रेणी:भारतीय रोटियाँ श्रेणी:भारतीय शाकाहारी खाना","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/DalBati.jpg/960px-DalBati.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Niranjan.gohane","licence":"CC BY-SA 4.0","leadFile":"DalBati.jpg","views":5654,"langs":["as","bn","es","hi","jv","kn","mr"],"langNames":{"as":"বাটি","bn":"বাটি রুটি","es":"Baati","hi":"बाटी","jv":"Baati","kn":"ಬಾಟಿ","mr":"बाटी"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Benne dose","name":"Benne dose","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Benne_dose","ingredients":["Rice batter","butter"],"prepSummary":"வெண்ணெய் தோசை (ஆங்கிலம்:Benne dosa, ) என்பது தோசை வகைகளுள் ஒன்று. இது கர்நாடகா மாநிலத்தின் தாவணகெரே நகரத்தைப் பூர்வீகமாகக் கொண்ட கர்நாடக உணவாகும். சாதாரணமாகச் சுடப்படும் தோசை மேல், எண்ணெய் அல்லது நெய்க்குப் பதிலாக, வெறும் வெண்ணெயை மட்டும் பயன்படுத்தி சுடுவதால் இது இப்பெயரால் அழைக்கப்படுகிறது. தோசைக்கு மேலே தாராளமாக வெண்ணெய் தூவப்பட்டு தயாரிக்கப்படுகிறது. இதனால் இத் தோசை மென்மையாகவும் மணமாகவும் உள்ளது. தாவணகெரேயுடன் தொடர்புபடுத்தப்படும் இந்த வெண்ணெய் தோசை, கர்நாடகாவின் பிரபலமான உணவு விடுதிகளில் முக்கிய இடத்தைப் பிடித்துள்ளது. சிங்கப்பூர் மற்றும் அமெரிக்காவில் இத் தோசை கிடைக்கும் உணவு விடுதிகள்","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Davanagere_Benne_Dosa.jpg/960px-Davanagere_Benne_Dosa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","leadFile":"Davanagere_Benne_Dosa.jpg","views":36533,"langs":["as","bn","kn","ta"],"langNames":{"as":"বেন্নে ডোছা","bn":"মাখন ধোসা","kn":"ಬೆಣ್ಣೆ ದೋಸೆ","ta":"வெண்ணெய் தோசை"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bhatura","name":"Bhatura","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Bhatura","ingredients":["Maida","yogurt","yeast"],"prepSummary":"A bhatura is a single-layer flatbread made with maida flour (and sometimes semolina) and leavened with either yogurt (as dahi puri) or curd (as khamiri puri). Other typical ingredients include yeast, though it may instead be leavened with baking soda, and oil or ghee. The dough is kneaded, soured, and fermented overnight. Lactic acid in the yogurt results in a sourdough fermentation, with the primary yeasts being Saccharomyces cerevisiae and lactic acid bacteria. The fermentation starter is known as. The dough is then rolled into circles and deep-fried until they puff up and lightly brown, with a soft, fluffy, elastic texture. As a fried food, bhatura contains a high level of fat.","course":"Breakfast, lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Channa_Bhatura_%286104941957%29.jpg/960px-Channa_Bhatura_%286104941957%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barry Pousman from New York, NY","licence":"CC BY 2.0","views":23577,"langs":["ar","as","bn","da","de","es","fr","he","hi","id","it","ja","jv","kn","ml","nb","pa","uk","ur"],"langNames":{"ar":"بهاتورا","as":"ভাতুৰা","bn":"ভাটোরা","da":"Bhatoora","de":"Bhatura","es":"Bhatura","fr":"Bhatoora","he":"בהטורה","hi":"भटूरा","id":"Bhatura","it":"Bhatura","ja":"バトゥーラー","jv":"Bhatoora","kn":"ಭಟೂರಾ","ml":"ബട്ടൂര","nb":"Bhatoora","pa":"ਭਟੂਰਾ","uk":"Бхатура","ur":"بھٹورا"}},{"title":"Chapati","name":"Chapati","country":"India","region":"Roti","url":"https://en.wikipedia.org/wiki/Chapati","ingredients":["Atta","water"],"prepSummary":"चपाती रोटी का एक प्रकार है। इसे चपाती कहा जाता है, रोटी, सफ़ारी, शबाती, फुलका और (मालदीव में) रोशी के रूप में भी जाना जाता है। भारत, नेपाल, बांग्लादेश, पाकिस्तान, श्रीलंका, पूर्वी अफ़्रीका और कैरिबियन में भारतीय उपमहाद्वीप और मुख्य क्षेत्र से चपातियों को पूरी-गेहूँ के आटे से बनाया जाता है, जिसे अट्टे के रूप में जाना जाता है, पानी, तेल और वैकल्पिक नमक के साथ आटा को परात नामक एक बर्तन में तैयार किया जाता है, और एक तवा (सपाट कड़ाही) पर पकाया जाता है। भारत मे जहां रोटी के लिए आपको गेहूं, जौ, मक्का, बाजरा, चावल का विकल्प मिलेगा, वहीं अन्य देशों में इतने विकल्प की कोई गुंजाइश नहीं है। भारत के अनेक र","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Chapati_making_at_the_Chokhi_Dhani_Resort_Panchkula_08.jpg/960px-Chapati_making_at_the_Chokhi_Dhani_Resort_Panchkula_08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0","views":151447,"langs":["ar","as","az","bg","bn","cs","da","de","el","es","eu","fa","fi","fr","ha","he","hi","hy","id","ig","it","ja","jv","kn","ko","ml","mr","ms","my","nb","ne","pl","pt","ro","ru","sv","sw","ta","te","tg","th","tl","uk","ur","vi","zh"],"langNames":{"ar":"شباتي","as":"চাপাটি","az":"Çapati","bg":"Чапати","bn":"চাপাতি","cs":"Čapátí","da":"Chapati","de":"Chapati","el":"Τσαπάτι","es":"Chapati","eu":"Chapati","fa":"چاپاتی","fi":"Chapati","fr":"Chapati","ha":"Chapati","he":"צ'פאטי","hi":"चपाती","hy":"Չապատի","id":"Chapati","ig":"Chapati","it":"Chapati","ja":"チャパティ","jv":"Chapati","kn":"ಚಪಾತಿ","ko":"차파티","ml":"ചപ്പാത്തി","mr":"पोळी","ms":"Capati","my":"ချပါတီ","ne":"चपाती","nb":"Chapati","pl":"Ćapati","pt":"Chapati","ro":"Chapati","ru":"Чапати","sv":"Chapati","sw":"Chapati","ta":"சப்பாத்தி","te":"చపాతి","tg":"Чаппотӣ","th":"จปาตี","tl":"Chapati","uk":"Чапаті","ur":"چپاتی","vi":"Chapati","zh":"恰巴提"},"sourceLanguage":"hi"},{"title":"Chikkolee","name":"Chikkolee","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Chikkolee","ingredients":["Wheat flour","salt","water","ginger paste","tamarind slices","masala"],"views":811,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gobhi paratha","name":"Gobhi paratha","country":"India","region":"Northern Indian Subcontinent","url":"https://en.wikipedia.org/wiki/Gobhi_paratha","ingredients":["Atta (or maida)","ghee (or oil)","water","salt"],"prepSummary":"Like most Indian breads, paratha is wheat-based and unleavened. The dough is made of atta (whole wheat flour), water, and salt, which is covered in ghee. Oil may be used instead of ghee, and white flour (maida) may be used instead of whole wheat; maida is used for more tender, flaky parathas. Vegetables, herbs, and spices may be added; ajowan is a commonly used spice in plain paratha. The common wheat, the dominant species of wheat in the northern Indian subcontinent, results in the light, spongy texture of North Indian breads such as paratha. The flour used in paratha is typically of low extraction, although high-extraction flour is sometimes used.","course":"Breakfast or other meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Nawabi_Gobhi_With_ajwain_Paratha_by_Fatima.jpg/960px-Nawabi_Gobhi_With_ajwain_Paratha_by_Fatima.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fatimahope","licence":"CC BY-SA 4.0","views":1587},{"title":"Katt bafla","name":"Katt bafla","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Katt_bafla","ingredients":["Wheat flour","ghee","jaggery"],"course":"Main course","views":825,"province":"Kota","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khakhra","name":"Khakhra","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Khakhra","ingredients":["Mat bean","wheat flour"],"prepSummary":"The base dough is primarily whole-wheat flour and oil; salt and mild spices may be added. During cooking, partially puffed phulka-like discs are pressed firmly on a hot tava with a cloth or wooden press until moisture is driven off and the disc turns rigid and shatter-crisp.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Khakhra.JPG/960px-Khakhra.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay87.mehta","licence":"CC BY-SA 4.0","views":10079,"langs":["bn","es","fr","gu","hi","jv","kn","or","pa","sv","ta"],"langNames":{"bn":"খাখরা","es":"Khakhra","fr":"Khakhra","gu":"ખાખરા","hi":"खाखरा","jv":"Khakhra","kn":"ಖಾಖರಾ","or":"ଖାକରା","pa":"ਖਖਰਾ","sv":"Khakhra","ta":"காக்ரா"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Luchi","name":"Luchi","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Luchi","ingredients":["Maida flour","ghee","water"],"prepSummary":"Luchi is a flatbread made of maida flour, water and ghee. It may additionally use semolina. The dough is kneaded, shaped into a circle, and deep-fried, typically in a karahi pot. Each luchi is fried individually, filling with air as the oil is spooned over it, after which it is flipped and cooked until golden brown. The diameter of luchi is typically 12.5–15 centimetres (5–6 inches), though it ranges from 7.5 cm (3 in) to 12.5 cm (5 in). It is served while hot and fresh. Luchi is commonly served with payesh,, dal, aloo dum, or mutton. The luchi is torn and eaten with the side dishes.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Luchi_begun_bhaja-MB14.jpg/960px-Luchi_begun_bhaja-MB14.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":22160,"langs":["ar","bn","es","hi","id","ko","or"],"langNames":{"ar":"لوتشي","bn":"লুচি","es":"Luchi","hi":"लूची","id":"Luchi","ko":"루치","or":"ଲୁଚି"}},{"title":"Manda pitha","name":"Manda pitha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Manda_pitha","ingredients":["Rice flour","coconut","moong","jaggery","black pepper","chhena"],"prepSummary":"ମଣ୍ଡା (ମଣ୍ଡାପିଠା ନାମରେ ମଧ୍ୟ ଜଣା) ଜନ୍ତା ଚାଉଳ ଚୂନା ଏବଂ ଗୁଡ଼ ବା ଚିନି ଓ ନଡ଼ିଆ ପୂର ଦିଆ ବାମ୍ଫରେ ତିଆରି ଏକ ଓଡ଼ିଆ ପିଠା । ଏହା ଓଡ଼ିଶାର ବିଭିନ୍ନ ପର୍ବପର୍ବାଣିରେ ତିଆରି କରାଯାଇଥାଏ । ମାଣବସା ଗୁରୁବାର, କୁମାର ପୁର୍ଣ୍ଣିମା, ଗହ୍ମା/ରାକ୍ଷୀ ପୁର୍ଣ୍ଣିମା, ନୂଆଁ ଖାଇ, ଶାମ୍ବ ଦଶମୀ ଆଦି ପର୍ବପର୍ବାଣି ଏଥିରୁ ଅନ୍ୟତମ । ଏହି ପିଠା ଓଡ଼ିଶାରେ ମୌସୁମୀ ଆରମ୍ଭରେ ଓ ପରେ ତିଆରି କରାଯାଇଥାଏ । ମଣ୍ଡାପିଠା ତିଆରି ପାଇଁ ଅରୁଆ ଚାଉଳକୁ ଭଲ କରି ଗୁଣ୍ଡ କରି ସେଥିରୁ ଚୂନା ତିଆରି କରାଯାଏ । ଏହି ଚୂନାକୁ ଫୁଟିଲା ପାଣିରେ ଅଳ୍ପ ଲୁଣ ସହ ମିଶାଇ, ଜନ୍ତି ଜନ୍ତଣି ତିଆରି କରାଯାଏ । ଗୁଡ଼ ବା ଚିନି, ନଡ଼ିଆ କୋରା ସହ ଗୁଜୁରାତି ଅଳେଇଚ ପକାଇ ପୂର ତିଆରି କରାଯାଏ । ଜନ୍ତଣିକୁ ଓଦା ହାତ କରି ଗୋଲ ଗୋଲ ପିଠା ତିଆରି କରି ସେଥିରେ ନ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Manda_pitha-Puri-Odisha-IMG_0512.jpg/960px-Manda_pitha-Puri-Odisha-IMG_0512.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhransuphotography","licence":"CC BY-SA 4.0","views":3015,"langs":["or"],"langNames":{"or":"ମଣ୍ଡା"},"sourceLanguage":"or","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Masala dosa","name":"Masala dosa","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Masala_dosa","ingredients":["Fermented batter of rice","various legumes (black gram","pigeon pea","chickpea)","various spices (fenugreek","red chili)"],"prepSummary":"While there is variation in the recipe from town to town, the basic recipe typically starts with a batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli. The rice and legumes are fermented by soaking them overnight in water, then ground into a batter. To make the dosa, the batter is spread on a hot tava griddle using a ladle or a bowl. It is pan-roasted until crispy, filled with potato curry, and served with chutneys, and sambar.","course":"Chutney, sambar, potato curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Masala_Dosa_from_Kochi%2C_Kerala%2C_India_-2069313.jpg/960px-Masala_Dosa_from_Kochi%2C_Kerala%2C_India_-2069313.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 4.0","views":50388,"langs":["as","bn","de","fa","gu","he","hi","id","it","ja","kn","ko","ml","ms","ne","or","pl","ta","te","vi","zh"],"langNames":{"as":"মছলা দোচা","bn":"মশলা ধোসা","de":"Masala Dosa","fa":"ماسالا دوسا","gu":"મસાલા ઢોસા","he":"מסאלה דוסה","hi":"मसाला दोसा","id":"Masala dosa","it":"Masala dosa","ja":"マサラドーサ","kn":"ಮಸಾಲೆ ದೋಸೆ","ko":"마살라 도사","ml":"മസാല ദോശ","ms":"Masala dosa","ne":"मसला डोसा","or":"ମସଲା ଦୋସା","pl":"Masala dosa","ta":"மசாலா தோசை","te":"మసాలా దోసె","vi":"Masala dosa","zh":"印度瑪撒拉香料捲餅"}},{"title":"Neer dosa","name":"Neer dosa","country":"India","region":"Tulu Nadu","url":"https://en.wikipedia.org/wiki/Neer_dosa","ingredients":["Rice"],"prepSummary":"Fermentation of the rice is not required to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain, the rice needs to be ground by adding water in order to get a very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Neer_Dosa%28_Neer_Tellavu%29.jpg/960px-Neer_Dosa%28_Neer_Tellavu%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yakshitha","licence":"CC BY-SA 4.0","views":17913,"langs":["as","es","hi","jv","kn","pa","ta","te"],"langNames":{"as":"নীৰ ডোছা","es":"Neer dosa","hi":"नीर डोसा","jv":"Neer dosa","kn":"ನೀರ್ ದೋಸೆ","pa":"ਨੀਰ ਡੋਸਾ","ta":"நீர் தோசை","te":"నీర్ దోశ"}},{"title":"Papad ki Saag-Bhaaji","name":"Papad ki Saag-Bhaaji","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Papad_ki_Saag-Bhaaji","ingredients":["Papad"],"prepSummary":"অমৃতসরি পাপড় বা পাপর হল বিভিন্ন ধরনের পাপড় স্ন্যাক যা উত্তর ভারতের পাঞ্জাব রাজ্য এবং আশেপাশের অঞ্চলের জন্য নির্দিষ্ট ও অমৃতসর শহরের জন্য আরও নির্দিষ্ট। অমৃতসরি পাপড় সারা ভারতে বিখ্যাত এবং বিদেশেও রপ্তানি করা হয়। ভারতের অন্যান্য পাপড়ের মতো, অমৃতসরী পাপড়ও ময়দা থেকে তৈরি করা হয়, সাধারণত লবণ, কালো মরিচ, হিং, জিরা, ধনিয়া, ডালিম বীজ এবং কখনও কখনও রসুন দিয়ে উদারভাবে মশলা দেওয়া হয়। ময়দাটি একটি ছোট প্লেটের আকারের ওয়েফার পাতলা চাকতিতে মোড়ানো হয় এবং কাঁচা পাপড় প্রস্তুত করার জন্য রোদে শুকানো হয়। মসুর ডাল, ছোলা, চাল, ট্যাপিওকা বা আলুর মতো অন্যান্য উত্স থেকে ময়দা কখনও কখনও ব্যবহৃত হয়। শু","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Papad_ki_subzi.jpg/960px-Papad_ki_subzi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Twit Rajat","licence":"CC BY-SA 4.0","leadFile":"Papad_ki_subzi.jpg","views":1146,"langs":["bn","pa"],"langNames":{"bn":"অমৃতসরি পাঁপড়","pa":"ਅੰਮ੍ਰਿਤਸਰੀ ਪਾਪੜ ਵੜੀਆਂ"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Papadam","name":"Papadam","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Papadam","prepSummary":"Papadam can be prepared from different ingredients and methods. One popular recipe uses flour ground from hulled split black gram mixed with black pepper, salt, a small amount of vegetable oil and a food-grade alkali, and the mixture is kneaded. A well-kneaded dough is then flattened into very thin rounds and then dried and stored for later preparation and consumption. It may also contain rice, jackfruit, sago, etc., as main ingredients. Cracked black pepper, red chili powder, asafoetida, cumin or sesame seeds are often used as flavoring agents.","course":"Appetizer or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Roasted_Papad_-_Howrah_2013-11-02_4068.jpg/960px-Roasted_Papad_-_Howrah_2013-11-02_4068.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","leadFile":"Roasted_Papad_-_Howrah_2013-11-02_4068.jpg","views":116137,"langs":["ar","as","bn","ca","da","de","es","eu","fa","fi","fr","gu","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","ms","my","nb","ne","nl","or","pl","pt","ru","si","sv","ta","te","uk","ur","vi","zh"],"langNames":{"ar":"بابادم","as":"পাপড়","bn":"পাঁপড়","ca":"Papadum","da":"Papadum","de":"Papadam","es":"Papadam","eu":"Papadam","fa":"پاپادام","fi":"Papadum","fr":"Papadum","gu":"પાપડ","he":"פפדאם","hi":"पापड़","hy":"Պապադամ","id":"Papadam","it":"Papadum","ja":"パーパド","jv":"Papadum","kn":"ಹಪ್ಪಳ","ko":"파파담","ml":"പപ്പടം","mr":"पापड","ms":"Popadom","my":"ပါပလာ","ne":"पापड","nl":"Papadum","nb":"Papadam","or":"ପାମ୍ପଡ଼","pl":"Papad","pt":"Paparis","ru":"Пападам","si":"පපඩම්","sv":"Pappadam","ta":"அப்பளம்","te":"అప్పడం","uk":"Пападам","ur":"پاپڑ","vi":"Papadum","zh":"印度炸薄饼"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Paratha","name":"Paratha","country":"India","region":"Northern Indian Subcontinent","url":"https://en.wikipedia.org/wiki/Paratha","ingredients":["Atta (or maida)","ghee (or oil)","water","salt"],"prepSummary":"Like most Indian breads, paratha is wheat-based and unleavened. The dough is made of atta (whole wheat flour), water, and salt, which is covered in ghee. Oil may be used instead of ghee, and white flour (maida) may be used instead of whole wheat; maida is used for more tender, flaky parathas. Vegetables, herbs, and spices may be added; ajowan is a commonly used spice in plain paratha. The common wheat, the dominant species of wheat in the northern Indian subcontinent, results in the light, spongy texture of North Indian breads such as paratha. The flour used in paratha is typically of low extraction, although high-extraction flour is sometimes used.","course":"Breakfast or other meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Paratha_is_a_dough_fried_flatbread_native_to_India_and_Pakistan.jpg/960px-Paratha_is_a_dough_fried_flatbread_native_to_India_and_Pakistan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shahzaib Damn Cruze","licence":"CC BY-SA 4.0","views":128682},{"title":"Pashti","name":"Pashti","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Pashti","ingredients":["Rice flour"],"prepSummary":"পাশ্তি হল দক্ষিণ ভারতীয় উপমহাদেশের একটি সাধারণ রুটি। এটি সাধারণত চালের ময়দাকে ঘি/রান্নার তেলে প্যানে ভাজা হয়। একটি পাশ্তি সাধারণত চাটনি, বিশেষ করে চিনাবাদাম (ফাল্লি কি চাটনি) বা তরকারির সাথে পরিবেশন করা হয়। গরম পানিতে চালের ময়দা বা গুঁড়ো মেখে পাশ্তি তৈরি করা হয়, কারণ ঠান্ডা পানিতে মাখলে দলা পাকিয়ে যায়। তারপর মাখা থেকে লেচি কেটে বেলন দিয়ে গোল করে বেলে নেওয়া হয়। তারপর সেই বেলা ময়দার উপরে প্লেট বা বয়ামের চাপ দিয়ে ছোট ছোট বৃত্তাকারে কাটা হয়।","views":1071,"langs":["bn","fr"],"langNames":{"bn":"পাশ্তি","fr":"Pashti"},"sourceLanguage":"bn"},{"title":"Pathiri","name":"Pathiri","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Pathiri","ingredients":["Rice flour"],"prepSummary":"Pathiri is made by kneading rice flour with hot salted water into a soft dough, dividing it into small balls, and rolling each one out into a thin disc. The discs are cooked on a hot griddle until they puff up, and are often eaten with meat or fish curries and with coconut milk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Chatti_Pathiri-Salkar_Hotel-Angamaly-Kerala-IMG_20210326_184812.jpg/960px-Chatti_Pathiri-Salkar_Hotel-Angamaly-Kerala-IMG_20210326_184812.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 4.0","views":6929,"langs":["bn","es","fr","he","jv","kn","ml","pa","ta"],"langNames":{"bn":"পাথিরি","es":"Pathiri","fr":"Pathiri (pain)","he":"פאתירי","jv":"Pathiri","kn":"ಪತಿರಿ","ml":"പത്തിരി","pa":"ਪਥਿਰੀ","ta":"பத்திரி (சிற்றுண்டி)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pesaha appam","name":"Pesaha appam","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Pesaha_appam","ingredients":["Rice batter"],"prepSummary":"பெசாஹா அப்பம் புளிப்பில்லாத பஸ்கா அப்பம் ஆகும். புனித தாமஸ் சபையை சார்ந்த கிறித்தவர்கள் இயேசு கிறிஸ்து இறப்பதற்கு முந்தைய நாளான பெரிய வியாழன் அன்று இந்த அப்பத்தை உண்பார்கள். தேங்காயிலிருந்து எடுக்கப்பட்ட பாலைப் பயன்படுத்தி இந்த அப்பத்தை உருவாக்குவார்கள்.","course":"Dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Pesaha_at_Payyappilly%27s.jpg/960px-Pesaha_at_Payyappilly%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rahul Payyappilly","licence":"CC BY-SA 4.0","views":7043,"langs":["eu","jv","ml","ta"],"langNames":{"eu":"Pesaha appam","jv":"Pesaha appam","ml":"പെസഹ അപ്പം","ta":"பெசாஹா அப்பம்"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pesarattu","name":"Pesarattu","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Pesarattu","ingredients":["Green gram"],"prepSummary":"The first step is soaking the \"pesalu\" (moong beans) or whole green gram (a 150 ml cup of gram makes about four medium pesarattus) in water for at least four hours (maximum of seven hours). The soaked gram is then ground to a smooth paste with a couple of green chilies, a small piece of ginger, and some salt. Water is added as required. The mixture is allowed to sit for a few minutes to ensure that the interiors of the grains are fully hydrated. The batter is poured onto a heated pan. The pesarattu will slowly start to get crispy over the edges and start to unstick from the pan.","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Pesarattu_Upma_2.jpg/960px-Pesarattu_Upma_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maharana7573","licence":"CC BY-SA 4.0","views":14607,"langs":["bn","es","fr","gu","hi","jv","kn","pa","ta","te"],"langNames":{"bn":"মুগের ধোসা","es":"Pesarattu","fr":"Pesarattu","gu":"પૂડલા","hi":"मुंग बीन डोसा","jv":"Pesarattu","kn":"ಹೆಸರು ಕಾಳು ದೋಸೆ","pa":"ਮੂੰਗ ਬੀਨ ਡੋਸਾ","ta":"பெசரட்டு","te":"అల్లం పెసరట్టు"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pitha","name":"Pitha","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Pitha","ingredients":["Rice flour or wheat flour"],"prepSummary":"Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a khol (literally \"container\") and the fillings are called pur. For stuffed vegetable pithas, ingredients such as cauliflower, cabbage, radish, or potato are usually fried, baked, or steamed, and then mashed, cooled, and formed into small balls to stuff into the pithas. Sweet pithas typically contain sugar, jaggery, date juice, or palm syrup, and can be filled with grated coconut, fried or roasted sesame seeds, cashews, pistachios, sweetened vegetables, or fruits.","course":"Whole meal, snack or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Bhapa_pitha.jpg/960px-Bhapa_pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marajozkee","licence":"CC BY-SA 4.0","views":22393,"langs":["ar","as","bn","hi","id","it","jv","kn","lt","ne","or","te","uk"],"langNames":{"ar":"بيث (طعام)","as":"পিঠা","bn":"পিঠা","hi":"पिठा","id":"Pitha","it":"Pitha","jv":"Pitha","kn":"ಪೀಠಾ","lt":"Pitha","ne":"पिठा","or":"ପିଠା","te":"పిఠా","uk":"Пітха"}},{"title":"Poee","name":"Poee","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Poee","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Goan_Poee.jpg/960px-Goan_Poee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karthik Rangappa","licence":"CC BY 2.0","views":5652},{"title":"Puran poli","name":"Puran poli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Puran_poli","ingredients":["Wheat flour or maida flour","sugar","chana dal","ghee","jaggery"],"prepSummary":"पुरन पोली (गुजराती: વેઢ઼઼મી (वेढ़़मी) मराठी और कोंकणी: पुरणपोळी/पुरणाची पोळी, तमिल: போளி पोली, कन्नड़: ಹೋಳಿಗೆ ओबट्टु/होलिगे, तेलुगु:बूरेलु व बोब्बाटु व बोब्बाटलु व पोलेय्लु, भाकशालू), भारतीय प्रसिद्ध मीठा पकवान है। यह प्रत्येक तीज त्योहार आदि के अवसरों पर बनाया जाता है। महाराष्ट्र में इसे आमटी के साथ खाया जाता है। गुड़ीपडवा पर्व पर इसे विशेष रूप से बनाया जाता है। पुरन पोली की मुख्य सामग्री चना दाल होती है और इसे गुड़ या शक्कर से मीठा स्वाद दिया जाता है। इसे भरवां मीठा परांठा कहा जा सकता है।","course":"Hot or Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Puran_Poli_image.jpg/960px-Puran_Poli_image.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Had5185","licence":"CC BY-SA 4.0","views":60434,"langs":["ar","as","bn","hi","jv","kn","ko","ml","mr","pa","ta","te","tr"],"langNames":{"ar":"بوران بولي","as":"পুৰণ পোলী","bn":"পুরন পুলি","hi":"पुरन पोली","jv":"Puran poli","kn":"ಒಬ್ಬಟ್ಟು","ko":"푸란 폴리","ml":"പുരൻ പോളി","mr":"पुरणपोळी","pa":"ਪੂਰਨ ਪੋਲੀ","ta":"பூரண போளி","te":"బొబ్బట్టు","tr":"Puran poli"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Puri (food)","name":"Puri (food)","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Puri_(food)","ingredients":["Atta"],"prepSummary":"Puris are flatbreads prepared with wheat flour along with either oil or ghee, enough water to form a stiff dough, a type of pot whose rounded shape uses less oil and avoids spillage. Common frying oils include rice bran oil and soybean oil. The dough is fried for about 30–40 seconds at about or for 60–180 seconds at. The cooking time depends on volume, thickness, and the amount of moisture and oil. While deep frying, puris puff up because moisture in the dough changes into steam, expanding to ten times the initial volume. As steam forms, a puri floats to the top of the oil, causing it to cook on one side at a time.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Fluffy_Poori_%28cropped%29.JPG/960px-Fluffy_Poori_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vidyascooking","licence":"CC BY-SA 4.0","leadFile":"Fluffy_Poori_(cropped).JPG","views":61377,"langs":["ar","as","bn","de","es","eu","fa","fi","fr","gu","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","ms","my","ne","or","pa","pl","ru","ta","te","uk","ur","vi","zh"],"langNames":{"ar":"خبز البوري","as":"পুৰি","bn":"পুরি (খাদ্য)","de":"Puri (Lebensmittel)","es":"Puri (alimento)","eu":"Puri (janaria)","fa":"نان پوری","fi":"Puri (leipä)","fr":"Puri (pain)","gu":"પુરી (વાનગી)","he":"פורי (מאכל)","hi":"पूड़ी","hy":"Պուրի (հաց)","id":"Puri (makanan)","it":"Puri (gastronomia)","ja":"プーリー (食品)","jv":"Puri","kn":"ಪೂರಿ","ko":"푸리 (음식)","ml":"പൂരി","mr":"पुरी","ms":"Puri (makanan)","my":"ပူရီ","ne":"पुरी (खाना)","or":"ପୁରି","pa":"ਪੂਰੀ","pl":"Puri (potrawa)","ru":"Пури (хлеб)","ta":"பூரி (உணவு)","te":"పూరీ","uk":"Пурі (страва)","ur":"پوری (خوراک)","vi":"Puri (ẩm thực)","zh":"印度脆餅"}},{"title":"Ragi rotti","name":"Ragi rotti","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Ragi_rotti","ingredients":["Finger millet flour","water"],"prepSummary":"ராகி ரொட்டி (மராத்தி: नाचणी ची भाकरी ) என்பது இந்திய மாநிலமான கர்நாடகத்தின் காலை உணவு ஆகும். இது தெற்கு கர்நாடகத்தின் கிராமப்புறங்களில் மிகவும் பிரபலமான உணவு. இது கேழ்வரகு மாவினால் தயாரிக்கப்படுகிறது. ராகி-ரொட்டி என்ற கன்னடச் சொல்லுக்கு கேழ்வரகு ரொட்டி என்று பொருள். இது அக்கி ரொட்டியைப் போலத் தயாரிக்கப்படுகிறது. கேழ்வரகு மாவானது உப்பு மற்றும் தண்ணீரைச் சேர்த்து நன்கு கலக்கப்படுகிறது. மாவு பிசையும்போது; வெட்டிய வெங்காயம் கேரட் போன்றவை சேர்க்கப்படுகின்றன, இதனுடன் கொத்தமல்லித் தழை மற்றும் சீரகம் ஆகியவற்றையும் சுவைக்காக சேர்க்கலாம். தோசைக் கல்லில் சற்று எண்ணெயைத் தடவி பிசைந்து வைத்துள்ள மாவை வட்டம","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Ragi_Rotti_in_Mangalore.jpg/960px-Ragi_Rotti_in_Mangalore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yakshitha","licence":"CC BY-SA 4.0","views":6277,"langs":["kn","ta"],"langNames":{"kn":"ರಾಗಿ ರೊಟ್ಟಿ","ta":"ராகி ரொட்டி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roti canai","name":"Roti canai","country":"India","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Roti_canai","ingredients":["Flour"],"prepSummary":"Roti canai is a flatbread made from unleavened dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded, creating layers. The dough ball is then flattened, spread out until paper-thin (usually by \"tossing\" it on a flat surface), and gathered into a long rope-like mass. This \"rope\" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.","course":"Main course, usually for breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Roti_Cane_Kari_Aceh.jpg/960px-Roti_Cane_Kari_Aceh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","views":75006,"langs":["ar","bn","ca","de","es","fa","fr","hi","id","ja","jv","ko","mr","ms","nb","si","sv","te","th","uk","zh"],"langNames":{"ar":"روتي تشاناي","bn":"চানাই রুটি","ca":"Roti prata","de":"Roti Canai","es":"Roti canai","fa":"روتی چانای","fr":"Roti canai","hi":"रोटी चनाई","id":"Roti canai","ja":"ロティチャナイ","jv":"Roti Canai","ko":"로티 차나이","mr":"रोटी प्राटा","ms":"Roti canai","nb":"Roti canai","si":"රොටි ප්‍රාටා","sv":"Roti canai","te":"రోటీ కనాయ్","th":"โรตีจาไน","uk":"Роті чанай","zh":"印度煎饼"}},{"title":"South Indian parotta","name":"South Indian parotta","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/South_Indian_parotta","ingredients":["Maida","oil","water","salt"],"prepSummary":"Parotta is prepared by kneading maida (refined flour), oil, salt, and water. Sugar and eggs are sometimes included. The ratio of oil to flour is about 5 to 10 percent, while the ratio of salt to flour is about 1.5 to 2.5 percent. The use of maida makes the bread chewy, while fat makes it flakey by shortening the dough. Balls of the dough are beaten and stretched, which makes it pliable and determines the texture of the parotta. Though both types use fat in the dough to achieve a layered texture, North Indian paratha is shallow fried, and it usually uses a different technique of folding into layers. Parotta may be eaten at any time of day.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Malabar_Porotta_%28cropped%29.jpg/960px-Malabar_Porotta_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Praveen","licence":"CC BY-SA 4.0","leadFile":"Malabar_Porotta_(cropped).jpg","views":17968,"langs":["as","bn","de","es","hi","id","jv","kn","ko","lt","ml","pa","ta","te","uk"],"langNames":{"as":"দক্ষিণ ভাৰতীয় পৰঠা","bn":"পরোট্টা","de":"Parotta","es":"Porotta","hi":"परोट्टा","id":"Parotta","jv":"Parotta","kn":"ಪರೋಟಾ","ko":"파로타","lt":"Parotta","ml":"കേരള പൊറോട്ട","pa":"ਪਾਰੋਤਾ","ta":"பரோட்டா","te":"దక్షిణ భారత పరోటా","uk":"Паротта"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tan ngang","name":"Tan ngang","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Tan_ngang","prepSummary":"To prepare Tan Ngang, the flour and salt are first combined in a bowl. Yogurt is then added, and the mixture is gradually kneaded with water to form a soft, non-sticky dough. The dough is divided into small portions, which are rolled into balls and flattened into circles about three inches in diameter. Oil is heated in a pan or kadai for deep frying. Each flattened dough circle is gently placed into the hot oil. Using a slotted spoon, the puri is lightly pressed and hot oil is poured on top while moving it in a circular motion. This causes the bread to puff up. Once puffed, it is flipped to the other side and fried until it turns golden brown.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Tan_Ngang.JPG/960px-Tan_Ngang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vsigamany","licence":"CC BY-SA 4.0","leadFile":"Tan_Ngang.JPG","views":333,"langs":["as"],"langNames":{"as":"টান ঙাং"}},{"title":"Trivandrum boli","name":"Trivandrum boli","country":"India","region":"Trivandrum","url":"https://en.wikipedia.org/wiki/Trivandrum_boli","ingredients":["Refined flour","chana dal","sugar","cardamom","nutmeg","ghee"],"prepSummary":"A soft dough of refined wheat flour is worked with a little sesame oil and left to rest. The filling is made by cooking chana dal until soft, draining it, and grinding it to a smooth paste with sugar, cardamom and nutmeg. A portion of the filling is enclosed in a ball of dough, rolled out as thin as possible on a floured surface, and cooked on a hot tawa with ghee until it puffs and colours.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Boli_Khela%2C_Pohela_Boishakh_%282014%29_%2819204242768%29.jpg/960px-Boli_Khela%2C_Pohela_Boishakh_%282014%29_%2819204242768%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohammed Abdullah from Chittagong, Bangladesh","licence":"CC BY 2.0","views":939,"langs":["as","bn","ml","ta"],"langNames":{"as":"ত্ৰিবান্দ্ৰম বোলী","bn":"ত্রিবান্দ্রম বোলি","ml":"തിരുവനന്തപുരം ബോളി","ta":"திருவனந்தபுரம் போளி"}},{"title":"Uttapam","name":"Uttapam","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Uttapam","ingredients":["Rice flour","urad dal"],"prepSummary":"Uttapam batter is made of a 1:3 ratio of urad dal and rice. The rice can be a combination of parboiled rice and a regular variety such as long-grain rice, sona masoori, or others. The lentils and rice are soaked overnight and ground into a batter. The batter is fermented until it rises. With the help of a ladle the batter is spread on a hot pan, generally circular, toppings are spread on it and patted gently. Oil is dripped around it and it is flipped after it turns golden brown. Oil is dripped again, and it is flipped once more to make sure the second surface is baked too. The uttapam is then ready to be served and eaten.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Uttapam_dosa.jpg/960px-Uttapam_dosa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Apoorva lakshmi","licence":"CC BY-SA 4.0","views":48427,"langs":["as","bn","fr","hi","hu","jv","kn","ml","pa","ta","te","uk"],"langNames":{"as":"উত্তপম","bn":"উত্তপম","fr":"Uttapam","hi":"उत्तपम","hu":"Útápam","jv":"Uttapam","kn":"ಉತ್ತಪ್ಪಮ್","ml":"ഊത്തപ്പം","pa":"ਉੱਤਪਮ","ta":"ஊத்தப்பம்","te":"ఊతప్పం","uk":"Уттапам"}},{"title":"Wibs","name":"Wibs","country":"India","url":"https://en.wikipedia.org/wiki/Wibs","prepSummary":"விப்சு (Wibs) என்பது 1973 ஆம் ஆண்டு இந்தியாவின் மும்பையில் உருவான ஒரு வகை ரொட்டி ஆகும். (மேற்கு இந்திய அடுமனையாளா் சங்கம்) (Western India Baker's Association) விப்சு பல மும்பை வீடுகளில் ஒரு முக்கிய உணவாக இருந்து வருகிறது, குறிப்பாக உள்ளூர் இடையீட்டு ரொட்டி தயாரிப்பாளர்களால் விரும்பப்படுகிறது. 2019 ஆம் ஆண்டில், மும்பையின் துண்டு செய்யப்பட்ட ரொட்டி சந்தையில் இது 46% சந்தைப் பங்கைக் கொண்டிருந்தது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Wibs_Bread.jpg/960px-Wibs_Bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Reshadp","licence":"CC BY-SA 4.0","leadFile":"Wibs_Bread.jpg","views":4623,"langs":["ta"],"langNames":{"ta":"விப்சு"},"sourceLanguage":"ta"},{"title":"Bandel cheese","name":"Bandel cheese","country":"India","region":"Indian cheeses","url":"https://en.wikipedia.org/wiki/Bandel_cheese","prepSummary":"It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel cheese is well salted and can be stored. It is an indigenous unripened, salted soft variety of cheese made in perforated pots. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. It is similar to Surti paneer, a goat milk cheese introduced by the Portuguese in Surat, Gujarat, India.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Bandel_Cheese_sold_through_The_Whole_Hog_Deli%2C_Kolkata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Trinayani13","licence":"CC BY-SA 4.0","views":6820,"langs":["ar","bn","de","fr"],"langNames":{"ar":"جبن بندل","bn":"ব্যান্ডেল চিজ","de":"Bandel (Käse)","fr":"Fromage de Bandel"}},{"title":"Chhena","name":"Chhena","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Chhena","ingredients":["Milk"],"prepSummary":"India's yearly production of chhena is estimated to be 200,000 tonnes as of 2004. Traditionally, chhena is made in a karahi, utilising a method similar to ricotta cheese production. The Food Safety and Standards Regulation of India states that chhena is to be made from cow or buffalo milk, or a blend of both milks, and the coagulation can be completed with 'sour milk, or lactic or citric acid'. The cheese is prepared by first boiling the chosen milk for 10 minutes, and then introducing an acid or aged acidic whey from a prior batch when the milk has slightly cooled at 75–80 degrees Celsius. Following this step, the whey separates and floats to the top of the pan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Chhena_Ball_-_Rasgulla_Preparation_-_Digha_-_East_Midnapore_-_2015-05-02_9555.JPG/960px-Chhena_Ball_-_Rasgulla_Preparation_-_Digha_-_East_Midnapore_-_2015-05-02_9555.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","views":51458,"langs":["ar","bn","el","es","hi","it","ja","jv","ko","mr","or","pt","te","uk"],"langNames":{"ar":"تشينا (جبنة)","bn":"ছানা","el":"Τσχένα","es":"Chhena","hi":"छेना","it":"Chhena","ja":"チェナー","jv":"Chhena","ko":"체나","mr":"छेना","or":"ଛେନା","pt":"Chhena","te":"ఛేనా","uk":"Чгена"}},{"title":"Chhurpi","name":"Chhurpi","country":"Nepal","region":"Indian cheeses","url":"https://en.wikipedia.org/wiki/Chhurpi","prepSummary":"Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste. To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Chhurpi_a_traditional_Himalayan_dried_dairy_product%2C1.jpg/960px-Chhurpi_a_traditional_Himalayan_dried_dairy_product%2C1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajani Gairshail","licence":"CC BY-SA 4.0","views":33793,"langs":["ca","de","es","fa","fr","it","kn","ne","nl","or","pa","pt","ru","te","uk"],"langNames":{"ca":"Chhurpi","de":"Churbi","es":"Chhurpi","fa":"چهورپی","fr":"Chhurpi","it":"Chhurpi","kn":"ಛುರ್ಪಿ","ne":"छुर्पी","nl":"Chhurpi","or":"ଛୁର୍ପୀ","pa":"ਚੁਰਪੀ","pt":"Chhurpi","ru":"Чхурпи","te":"చుర్పి","uk":"Чхурпі"}},{"title":"Kalimpong cheese","name":"Kalimpong cheese","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Kalimpong_cheese","prepSummary":"கலிம்போங் பாலாடைக்கட்டி (Kalimpong cheese)என்பது இந்தியாவின் மேற்கு வங்க மாநிலத்தில் உள்ள கலிம்போங் என்ற மலைவாழிடத்தில் தயாரிக்கப்பட்டு, அதன் பெயராலேயே அழைக்கப்படுகிறது. பழுக்காத நிலையில், கலிம்போங் பாலாடைக்கட்டி ஒரு கிராமப்புற வெல்சு கேர்ஃபில்லியைப் போல இருக்கும். வெள்ளை நிறத்தில், லேசான புளிப்புச் சுவையுடனும், நடுவில் சற்று நொறுங்கும் தன்மையுடனும், ஒப்பீட்டளவில் மென்மையான (உண்ணக்கூடிய) மேலடுக்குடனும், உட்புறம் மஞ்சள் நிறத்துடனும், லேசான புளிப்புச் சுவையுடனும், குறிப்பாக வலுவான வாசனையின்றியும் இருக்கும். கலிம்போங்கில் உள்ள ஒரு சேசுசபை பங்குத் தந்தையான ஆண்ட்ரே பட்டி என்பவரால் கலிம்போங் பாலாடைக","views":1287,"langs":["ta"],"langNames":{"ta":"கலிம்போங் பாலாடைக்கட்டி"},"sourceLanguage":"ta"},{"title":"Surti paneer","name":"Surti paneer","country":"India","region":"Indian cheeses","url":"https://en.wikipedia.org/wiki/Surti_paneer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Surati_Paneer.jpg/960px-Surati_Paneer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RonalLee","licence":"CC0","leadFile":"Surati_Paneer.jpg","views":1414},{"title":"5 Star (chocolate bar)","name":"5 Star (chocolate bar)","country":"India","url":"https://en.wikipedia.org/wiki/5_Star_(chocolate_bar)","prepSummary":"5 நட்சத்திரம் (தீக்கட்டி பார்) (5 Star (chocolate bar)) என்பது காட்பரி நிறுவனத்தால் தயாரிக்கப்பட்டு இந்தியா, இந்தோனேசியா, மலேசியா, பிரேசில், தென்னாப்பிரிக்கா, பிலிப்பீன்சு மற்றும் எகிப்து ஆகிய நாடுகளில் விற்கப்படும் தீக்கட்டி பார் ஆகும். இது \"மென்மையான பால் சாக்லேட்\" கொண்டு மூடப்பட்ட \"உணவுக்கு வண்ணமூட்டும் சர்க்கரை மற்றும் நௌகட்\" கலவையாக விவரிக்கப்படுகிறது மற்றும் நட்சத்திரங்களால் அலங்கரிக்கப்பட்ட தங்கப் போர்வையில் விற்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/5_STAR_LINE.jpg/960px-5_STAR_LINE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marivas695","licence":"CC BY-SA 3.0","views":16020,"langs":["hy","kn","ta","tr"],"langNames":{"hy":"5 Star (շոկոլադե սալիկ)","kn":"5 ಸ್ಟಾರ್ (ಚಾಕೋಲೇಟ್ ಬಾರ್)","ta":"5 நட்சத்திரம் (தீக்கட்டி பார்)","tr":"5 Star (çikolata)"},"sourceLanguage":"ta","originClaims":["India","United Kingdom"]},{"title":"Ashoka Halwa","name":"Ashoka Halwa","country":"India","url":"https://en.wikipedia.org/wiki/Ashoka_Halwa","prepSummary":"அசோக அல்வா (Ashoka Halwa) அல்லது பாசி பாருப்பு அல்வா என்பது இந்தியாவின் தமிழ்நாட்டின் தஞ்சாவூரில் உள்ள திருவையாறிலிருந்து வரும் ஒரு இனிப்பு ஆகும். அசோக அல்வாவில் ஏலக்காயும் முந்திரி அல்லது பாதாம் பருப்புடன் சுவைக்கப்படும் பாசிப்பயறு, நெய், சர்க்கரை சேர்ந்து தயாரிக்கப்படுகிறது. இது அடர்த்தியான சிவப்பு, மஞ்சள் மற்றும் ஆரஞ்சு நிறத்தில் இருக்கும். அசோக அல்வா தமிழ் பண்டிகைகள், தீபாவளி, பொங்கல், தமிழ் புத்தாண்டு மற்றும் தமிழ் திருமணங்களின் போது பரிமாறப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/AshokaHalwa.jpg/960px-AshokaHalwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Safeena Haslyn","licence":"CC BY-SA 4.0","leadFile":"AshokaHalwa.jpg","views":1051,"langs":["ta"],"langNames":{"ta":"அசோகா அல்வா"},"sourceLanguage":"ta"},{"title":"Babarsa","name":"Babarsa","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Babarsa","ingredients":["Milk","Flour","Ghee","Sugar"],"prepSummary":"বাবরসা বা বাবরশা হল পশ্চিমবঙ্গের মেদিনীপুর জেলার (বর্তমানে পশ্চিম মেদিনীপুর জেলা) ক্ষীরপাই এলাকার একটি মিষ্টি। এই মিষ্টির উৎপত্তি স্থান হল ক্ষীরপাই। ময়দা ও ঘি দিয়ে এই মিষ্টি তৈরি করা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Babarsa_of_Khirpai_-_Kolkata_2024-01-02_160540.jpg/960px-Babarsa_of_Khirpai_-_Kolkata_2024-01-02_160540.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BengaliHindu","licence":"CC BY-SA 4.0","leadFile":"Babarsa_of_Khirpai_-_Kolkata_2024-01-02_160540.jpg","views":1769,"langs":["ar","bn"],"langNames":{"ar":"بابارسا","bn":"বাবরসা"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Barfi","name":"Barfi","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Barfi","ingredients":["Khoa","sugar"],"prepSummary":"To prepare barfi, khoa (milk solids) is mixed with granulated sugar and cooked, until it thickens to a fudge-like consistency. It is then spread onto a greased plate to cool. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated with vark (edible silver foil).","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f1/Priyanka_at_Barfi%21_promotions.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bollywood Hungama","licence":"CC BY 3.0","views":48387,"langs":["ar","as","az","bn","es","fi","fr","gu","hi","hy","id","it","kn","ko","ml","mr","ne","pa","ru","ta","th","uk","ur","uz"],"langNames":{"ar":"برفي","as":"বৰফি","az":"Burfi","bn":"বরফি","es":"Barfi","fi":"Barfi","fr":"Barfi","gu":"બરફી","hi":"बर्फ़ी","hy":"Բուրֆի","id":"Barfi","it":"Barfi","kn":"ಬರ್ಫಿ","ko":"바르피","ml":"ബർഫി","mr":"बर्फी","ne":"बर्फी","pa":"ਬਰਫੀ","ru":"Бурфи","ta":"பர்ஃபி","th":"บัรฟี","uk":"Бурфі","ur":"برفی","uz":"Barfi"}},{"title":"Besan chakki","name":"Besan chakki","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Besan_chakki","ingredients":["Besan (gram flour)","ghee","sugar"],"prepSummary":"The sugar blends into a creamy texture that comes from the basic mixture, khoya. The mix is generally heated until the milk solidifies and is then placed in molds of different shapes—diamond, square or sometimes round. It is usually garnished with sliced or chopped almonds or pistachios. It is sometimes called \"Indian cheesecake\", though it contains no cheese. Variations of the dish include apricot, mango and coconut flavorings.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/BESAN_CHAKKI_HOMEMADE_KOTA_003.jpg/960px-BESAN_CHAKKI_HOMEMADE_KOTA_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manoj2095","licence":"CC BY-SA 4.0","views":7368,"langs":["ar","hi","ja","ta"],"langNames":{"ar":"بيسان تشاكي","hi":"बेसन चक्की","ja":"ベサン・チャッキ","ta":"கடலைமாவு இனிப்புத்துண்டம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bombay halwa","name":"Bombay halwa","country":"India","url":"https://en.wikipedia.org/wiki/Bombay_halwa","ingredients":["Corn starch","sugar","ghee"],"prepSummary":"பாம்பே அல்வா ஒரு பிரபலமான இந்திய நாட்டின் இனிப்பு ஆகும். இந்த அல்வா கராச்சி அல்வா அல்லது பாம்பே கராச்சி அல்வா என்றும் அழைக்கப்படுகிறது. சோள மாவு, தண்ணீர், வெண்ணெய் அல்லது நெய் மற்றும் சர்க்கரை ஆகியவற்றால் ஆனது பாம்பே அல்வா. பாம்பே அல்வா பொதுவாக ஆரஞ்சு, சிவப்பு அல்லது பச்சை நிறத்திலிருக்கும். மேலும் ஏலக்காய் மற்றும் நெய்யுடன் சேர்த்து தயாரிக்கப்படும் போது சுவையாக இருக்கும். இது நீண்ட காலம் கெட்டுபோகாமல் இருக்கும் தன்மையுடையது. பாக்கித்தானின் கராச்சி என்ற நகரத்தில் உருவானது இந்த அல்வா, ஆனால் மும்பையில் (அப்போது பாம்பே) பிரபலமடைந்தது. இரண்டும் துறைமுக நகரங்கள் ஆகும். பாக்கித்தான் நாட்டின் கராச்சி","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Karachi_Halwa_%28Corn_Flour_Halwa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shilpab2","licence":"CC BY-SA 4.0","leadFile":"Karachi_Halwa_(Corn_Flour_Halwa).jpg","views":581,"langs":["ar","ta","ur"],"langNames":{"ar":"حلوى بومباي","ta":"பாம்பே அல்வா","ur":"کراچی حلوہ"},"sourceLanguage":"ta"},{"title":"Chigali","name":"Chigali","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Chigali","ingredients":["Tamarind"],"prepSummary":"The chief ingredient, tamarind, is combined with other ingredients (listed below) and pounded in a kutni (, mortar and pestle in English) or in an oralukallu, which gives the mixture an even consistency. This mixture is then rolled between the palms of the hand to make small round balls. Next, if preferred, these balls can be stuck on sticks, toothpicks, straws, or spoon handles. In supermarkets and malls, chigali can be found wrapped in thin transparent covers as chigali candies.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Chigali_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shanta","licence":"CC BY-SA 4.0","views":922,"langs":["pt"],"langNames":{"pt":"Chigali"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chikki","name":"Chikki","country":"India","region":"Pakistan","url":"https://en.wikipedia.org/wiki/Chikki","ingredients":["Peanuts","jaggery"],"prepSummary":"The preparation of chikkis consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them (with the syrup) and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller, then placing into a steel plate for cooling, cutting into slabs, and packing. In homes, smaller quantities are hand rolled with wooden rollers. Most popular chikkis are sourced from the Indian towns of Bhuj in Gujarat; Kovilpatti in Tamil Nadu; Madurai, Palakkad, Central Travancore, Kannur, Cherthala in Kerala, Lonavala, Matheran, Mahabaleshwar, Panchgani, and Karjat in Maharashtra.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/CHIKKI-India-Gujarat.jpg/960px-CHIKKI-India-Gujarat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BHAVYA 75","licence":"CC BY-SA 4.0","views":22957,"langs":["ar","bn","fr","hi","id","kn","ml","mr","ta","te"],"langNames":{"ar":"تشيكي (طعام)","bn":"গুড়-বাদাম","fr":"Chikki","hi":"चिक्की","id":"Chikki","kn":"ಚಿಕ್ಕಿ","ml":"കപ്പലണ്ടി മിഠായി","mr":"चिक्की","ta":"கடலை மிட்டாய்","te":"చిక్కీ"}},{"title":"Chlormint","name":"Chlormint","country":"India","url":"https://en.wikipedia.org/wiki/Chlormint","prepSummary":"পারফেট্টি ভ্যান মেলে একটি ইতালিয় বেসরকারি মালিকানাধীন বহুজাতিক কনফেকশনারি এবং গাম প্রস্তুতকারী প্রতিষ্ঠান। সমগ্র বিশ্বে ৪২ টি অপারেটিং কোম্পানি ১৫০ টি দেশে এই কোম্পানির কার্যাক্রম পরিচালিত হয়। এই কোম্পানির বর্তমান কারখানার সংখ্যা ৩২ টি। মূলত ক্যান্ডি ও চুইংগাম প্রস্তুত কারক এই প্রতিষ্ঠানটির ২০১৪ সালের বিক্রয়ের পরিমাণ ছিল প্রায় ২৪৪৪ মিলিয়ন ইউরো। পারফেট্টি ভ্যান মেলের প্রধান তিনটি গ্লোবাল ব্র্যান্ড হলো, এলপেনলিবে, মেন্টোস এবং চুপাচুপস। আঞ্চলিক ব্র্যান্ড গুলোর মধ্যে অন্যতম, এয়ার হেড, সেন্টার ফ্রুট, বিগ বাবল, গোলিয়া, স্মিন্ট, হ্যাপিডেন্ট।","leadFile":"Perfetti_Van_Melle_logo.svg.png","views":3058,"langs":["ar","bn","ca","da","de","es","fa","fi","fr","hy","id","it","ja","ko","mn","ms","nl","pt","ro","ru","sv","tr","uk","ur","zh"],"langNames":{"ar":"بيرفيتي فان ميلي","bn":"পারফেট্টি ভ্যান মেলে","ca":"Perfetti Van Melle","da":"Perfetti Van Melle","de":"Perfetti Van Melle","es":"Perfetti Van Melle","fa":"پرفتی ون میله","fi":"Perfetti Van Melle","fr":"Perfetti Van Melle","hy":"Perfetti Van Melle","id":"Perfetti Van Melle","it":"Perfetti Van Melle","ja":"ペルフェティ・ファン・メレ","ko":"페르페티 반 멜레","mn":"Perfetti Van Melle","ms":"Perfetti Van Melle","nl":"Perfetti Van Melle","pt":"Perfetti Van Melle","ro":"Perfetti Van Melle","ru":"Perfetti Van Melle","sv":"Perfetti Van Melle","tr":"Perfetti Van Melle","uk":"Perfetti Van Melle","ur":"پرفیٹی وان میلے","zh":"不凡帝范梅勒"},"sourceLanguage":"bn","notFood":"a business"},{"title":"K. C. Das","name":"K. C. Das","country":"India","url":"https://en.wikipedia.org/wiki/K._C._Das","prepSummary":"কৃষ্ণচন্দ্র দাশ (১৮৬৯-১৯৩৪) যিনি কে. সি. দাশ নামেও পরিচিত, একজন বাঙালি মিষ্টান্নবাদী, বিশ শতকের গোড়ার দিকের সফল বাঙালি উদ্যোক্তা ও ব্যবসায়ী ছিলেন। ১৮৬৯ সালে কলকাতার বাগবাজারে জন্মগ্রহণকারী কৃষ্ণচন্দ্র ছিলেন বাঙালি মিষ্টান্ন ও মিষ্টি উদ্ভাবক নবীনচন্দ্র দাশের একমাত্র পুত্র এবং উত্তরসূরি। কৃষ্ণচন্দ্র বৈজ্ঞানিক অন্বেষণের চেতনায় বহুমুখী উত্সাহী ছিলেন। তিনি একটি বৈদ্যুতিক তাঁত, সোডার ঝর্ণা যন্ত্র তৈরি করেন, এছাড়া হোমিওপ্যাথি সম্পর্কে বিস্তৃত গবেষণা এবং পূর্ব ও পশ্চিমা শাস্ত্রীয় সংগীত নিয়ে গবেষণা করেছিলেন। ১৯৩০-এর দশকে কৃষ্ণচন্দ্র দাশ ভ্যাকুয়াম কোটায় ভরে রসগোল্লা বিক্রি করেন, যা পরে কৃষ্ণচন্দ","leadFile":"Krishna_Chandra_Das_(K.C.Das).jpg","views":10103,"langs":["bn"],"langNames":{"bn":"কৃষ্ণচন্দ্র দাশ"},"sourceLanguage":"bn","notFood":"a person"},{"title":"Nobin Chandra Das","name":"Nobin Chandra Das","country":"India","url":"https://en.wikipedia.org/wiki/Nobin_Chandra_Das","prepSummary":"नवीन चन्द्र दास (बांग्ला : নবীনচন্দ্র দাশ/नबीनचन्द्र दास; 1845 – 20 मार्च 1925, माहिष्य परिवार) बंगाल के एक मिष्टान-विशेषज्ञ, व्यवसायी, उद्यमी एवं सांस्कृतिक प्रतीक (आइकन) थे। उनका जीवनकाल उन्नीसवीं शताब्दी का उत्तरार्ध एवं बीसवीं शताब्दी का आरम्भिक काल था। प्रसिद्ध मिठाई रसगुल्ला का निर्माण उन्होने ही किया। वे 'रसगुल्ला के जनक' माने जाते हैं।","leadFile":"Nobin_Chandra_Das.jpg","views":11883,"langs":["bn","hi"],"langNames":{"bn":"নবীনচন্দ্র দাস","hi":"नवीन चन्द्र दास"},"sourceLanguage":"hi","notFood":"a person"},{"title":"Sarada Charan Das","name":"Sarada Charan Das","country":"India","url":"https://en.wikipedia.org/wiki/Sarada_Charan_Das","leadFile":"Sarada_Charan_Das.jpg","views":4107,"notFood":"a person"},{"title":"Dharwad pedha","name":"Dharwad pedha","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Dharwad_pedha","prepSummary":"It is made of milk, which is heated and stirred continuously, with added flavor and sugar. As a result, it can be considered a kind of condensed milk with flavors.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Dharwad_peda.jpg/960px-Dharwad_peda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","views":13886,"langs":["ar","bn","es","kn","ml","mr","pa","ta","te"],"langNames":{"ar":"دهرواد بيده","bn":"ধারওয়াদ পেড়া","es":"Dharwad pedha","kn":"ಧಾರವಾಡ ಪೇಡ","ml":"ധാർവാഡ് പേഡ","mr":"धारवाड पेढा","pa":"ਧਰਵਡ ਪੇੜਾ","ta":"தார்வாடு பேடா","te":"ధార్వాడ్ పెఠా"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gajak","name":"Gajak","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Gajak","ingredients":["Sesame seeds","jaggery","peanuts"],"prepSummary":"Gajak is prepared with sesame seeds and jaggery with a method of preparation which is time-consuming. It takes about 10–15 hours to prepare 5–8 kilograms of gajaks. The dough is hammered until all the sesame seeds break down and release their oils into the dough. One kilogram of Gajak requires about one-fourth of jaggery to sesame.","course":"Dessert, confection","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Gachak.JPG/960px-Gachak.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khalid Mahmood","licence":"CC BY-SA 3.0","leadFile":"Gachak.JPG","views":8644,"langs":["ar","bn","hi","kn","pa","ta"],"langNames":{"ar":"جاجاك","bn":"গজক","hi":"गज़क","kn":"ಗಜಕ್","pa":"ਗੱਚਕ","ta":"தில்சக்ரி"}},{"title":"Hajmola","name":"Hajmola","country":"India","url":"https://en.wikipedia.org/wiki/Hajmola","prepSummary":"डाबर इण्डिया लिमिटेड भारत में स्वास्थ्य, व्यक्तिगत ध्यान एवं भोज्य उत्पादों के क्षेत्र में निवेश करने वाली चौथी सबसे बड़ी कम्पनी है। डाबर का च्यवनप्राश एवं हाजमोला बहुत ही लोकप्रिय है।","leadFile":"Dabur_Logo.svg.png","views":277,"langs":["bn","fa","fr","gu","hi","id","kn","mr","ms","ta","te","ur"],"langNames":{"bn":"ডাবর","fa":"دابور","fr":"Dabur","gu":"ડાબર","hi":"डाबर","id":"Dabur","kn":"ಡಾಬರ್","mr":"डाबर","ms":"Dabur","ta":"டாபர்","te":"డాబర్","ur":"ڈابر"},"sourceLanguage":"hi","notFood":"a business"},{"title":"Kaju katli","name":"Kaju katli","country":"India","url":"https://en.wikipedia.org/wiki/Kaju_katli","ingredients":["Cashews","sugar","ghee"],"prepSummary":"काजू कतली एक प्रकार की मिठाई है जो काजू और चीनी से बनाई जाती है। यह मुख्य रूप से काजू के टुकड़ों से बनाई जाती है। यह त्योहारों की प्रचलित मिठाई है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Kaju_katli%2C_photographed_in_West_Bengal%2C_India%2C_February_10%2C_2024.jpg/960px-Kaju_katli%2C_photographed_in_West_Bengal%2C_India%2C_February_10%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":59526,"langs":["ar","bn","gu","hi","ja","jv","kn","mr","pa","ta"],"langNames":{"ar":"كاجو كتلي","bn":"কাজু কাটলি","gu":"કાજુ કતરી","hi":"काजू कतली","ja":"カジュカトゥリ","jv":"Kaju katli","kn":"ಕಾಜು ಕತ್ಲಿ","mr":"काजू कतली","pa":"ਕਾਜੂ ਕਤਲੀ","ta":"முந்தரி பர்பி"},"sourceLanguage":"hi"},{"title":"Kakinada Kaja","name":"Kakinada Kaja","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Kakinada_Kaja","ingredients":["Wheat flour","sugar","ghee"],"prepSummary":"The main ingredients in Kakinada Kaja include maida (refined flour), sugar, and edible oils. The pastry dough is prepared with a blend of flour, khoya (milk solids), and oil, shaped into desired forms, and deep-fried until golden. The fried pastries are then soaked in sugar syrup, giving them a unique texture and flavor.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Andhra_Telangana_Sweets_-_Kakinada_Kaja.jpg/960px-Andhra_Telangana_Sweets_-_Kakinada_Kaja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SnapMeUp","licence":"CC BY-SA 4.0","views":6650,"langs":["ar","as","hy","jv","kn","ta","te"],"langNames":{"ar":"كاكينادا كاجا","as":"কাকিনাড়া কাজা","hy":"Կակինադա Կաջա","jv":"Kakinada Kaaja","kn":"ಕಾಕಿನಾಡಾ ಕಾಜಾ","ta":"காக்கிநாடா காஜா","te":"కాకినాడ కాజా"},"province":"Kakinada","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kamarcut","name":"Kamarcut","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Kamarcut","ingredients":["Coconut Flakes","Jaggery","Water"],"prepSummary":"கமர்கட்டு (Kamarcut) என்பது வெல்லத்தால் செய்யப்பட்ட ஒரு பாரம்பரிய தென்னிந்திய மிட்டாய் ஆகும். இதனைத் தயாரிக்க வெல்லத்தைத் தண்ணீருடன் தேன் போன்ற நிலைத்தன்மையை அடையும் வரை மிதவெப்பத்தில் காய்ச்சி தயாரிக்கப்படுகிறது. இக்கலவையுடன் துருவிய தேங்காயைச் சேர்த்து உருண்டைகளாகப் பிடித்துப் பயன்படுத்தலாம். இது தென்னிந்தியாவில் பரவலாகக் கிடைத்தாலும் நகர்ப்புறங்களில் தற்பொழுது பயன்பாட்டில் இல்லை. ஆனால் பெரும்பாலும் கிராமங்களில் விற்கப்படுகிறது.","course":"Dessert","views":1498,"langs":["ta"],"langNames":{"ta":"கமர்கட்டு"},"sourceLanguage":"ta"},{"title":"Kharvas","name":"Kharvas","country":"India","url":"https://en.wikipedia.org/wiki/Kharvas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Kharvas_employed_by_the_RIM_dockyard.jpg/960px-Kharvas_employed_by_the_RIM_dockyard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnonymousUnknown author","licence":"Public domain","views":9846},{"title":"Lonavala chikki","name":"Lonavala chikki","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Lonavala_chikki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Lonavala_chikki.jpg/960px-Lonavala_chikki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yogesh Khandke","licence":"CC BY-SA 4.0","leadFile":"Lonavala_chikki.jpg","views":3878,"langs":["ar","el"],"langNames":{"ar":"لونافالا شيكي","el":"Λοναβάλα τσίκκι"}},{"title":"Mahim halwa","name":"Mahim halwa","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Mahim_halwa","prepSummary":"மாகிம் அல்வா (Mahim Halwa) என்பது இந்திய நாட்டின் மும்பை மாநிலத்தின் மாகிம் என்ற பகுதியில் பெயரிடப்பட்ட இனிப்பு அல்வா ஆகும். இது பனிக்கட்டி அல்வா என்றும் அழைக்கப்படுகிறது. மாகிம் பகுதியில் இருந்து தின்பண்டம் தயாரிப்பாளர்களான சோசி புத்தகாக்கா என்ற நிறுவனத்தால் உருவாக்கப்பட்டது என்பதால் இப்பெயரிடப்பட்டது. இது மும்பை நகரின் பிரபலமான ஒரு சிறப்பு உணவு ஆகும். இது \"இனிப்பு மாவின் மெல்லிய அடுக்குகளின் தனித்தன்மை வாய்ந்த தின்பண்டமாக சிறிய சதுரங்களில் அழுத்தப்பட்டு, கொழுப்பு தடவிய காகிதத் தாள்களால் பிரிக்கப்பட்டது என்று விவரிக்கப்பட்டுள்ளது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Mahim_halwa.jpg/960px-Mahim_halwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yogesh Khandke","licence":"CC BY-SA 4.0","views":3385,"langs":["ar","bn","mr","ta"],"langNames":{"ar":"حلوى مهيم","bn":"মাহিম হালুয়া","mr":"माहिम हलवा","ta":"மாகிம் அல்வா"},"sourceLanguage":"ta","province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mysore pak","name":"Mysore pak","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Mysore_pak","ingredients":["Sugar","gram flour","ghee"],"prepSummary":"The preparation involves cooking sugar syrup to a precise consistency—traditionally known as paaka—then gradually adding roasted gram flour (besan) and hot ghee. It is hard and porous when made with combination of ghee and oil. Moisture from the sugar syrup escapes as steam through the greased gram flour rendering Mysorepak porous. Excess ghee, if any, may fill in such pores rendering it dense. Constant stirring is required to ensure smoothness and prevent lumps. The mixture is cooked until it begins to leave the sides of the pan and is then poured into a greased tray, where it sets and is cut into cubes or rectangular blocks.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Ghee_Mysore_Pak.jpg/960px-Ghee_Mysore_Pak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vaidehi Pujary","licence":"CC BY-SA 4.0","views":62096,"langs":["ar","es","fr","hi","jv","kn","ml","mr","pa","ta","te","zh"],"langNames":{"ar":"ميسور باك","es":"Mysore pak","fr":"Mysore pak","hi":"मैसूर पाक","jv":"Mysore pak","kn":"ಮೈಸೂರು ಪಾಕ್","ml":"മൈസൂർ പാക്ക്","mr":"मैसूर पाक","pa":"ਮੈਸੂਰ ਪਾਕ","ta":"மைசூர் பாகு","te":"మైసూరుపాక్","zh":"邁索爾甜點"},"province":"Mysore","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pass Pass Pulse","name":"Pass Pass Pulse","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Pass_Pass_Pulse","views":9402},{"title":"Petha","name":"Petha","country":"India","region":"Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Petha","ingredients":["Ash gourd","sugar"],"prepSummary":"Ash gourds, commonly referred to as white pumpkins, are a vegetable with a pale-green exterior and white, heavily seeded, savoury inside that is used to make petha. The gourd is sliced into bite-sized pieces and then cured for a few hours in a solution of Calcium Hydroxide, locally known as Choona or Soon. After removing the gourd pieces from the Choona solution, they're boiled until soft, and then soaked in sugar syrup. The final candy has a sugar-crisp exterior and an almost moist, sticky interior with a firm, crunchy, and almost crystalline texture.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Petha_kesari.JPG/960px-Petha_kesari.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PJ.wikilovesfood","licence":"CC BY-SA 4.0","leadFile":"Petha_kesari.JPG","views":26825,"langs":["ar","hi","kn","mr","pa","ta","ur"],"langNames":{"ar":"بيثا","hi":"पेठा (मिठाई)","kn":"ಪೇಠಾ","mr":"पेठा","pa":"ਪੇਠਾ","ta":"ஆக்ரா பேடா","ur":"پیٹھا"},"province":"Āgra","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pootharekulu","name":"Pootharekulu","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Pootharekulu","ingredients":["Rice starch/black gram","powdered sugar or jaggery","ghee"],"prepSummary":"Pootharekulu is made from a particular kind of rice batter called jaya biyyam ('biyyam' meaning rice), combined with powdered sugar and ghee (clarified butter). To make the edible film, a hot pot is prepared. To make the pot suitable, a hole is made in it, and to smoothen the surface for three days, the pot is alternately heated and wiped with a cloth dipped in oil. To make the films, coarse rice is ground for nearly two hours and made into a batter. This batter is then diluted; a thin cloth is dipped in the solution and put on the inverted pot with flame under it. The edible film forms on the pot instantly.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Pootharekulu_dry_fruits.jpg/960px-Pootharekulu_dry_fruits.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Balajijagadesh","licence":"CC BY-SA 3.0","leadFile":"Pootharekulu_dry_fruits.jpg","views":34971,"langs":["ar","hi","kn","ml","te"],"langNames":{"ar":"بوتاريكولو","hi":"पूथरेकुलु","kn":"ಪೂತರೇಕು","ml":"പൂത്തരേക്കുലു","te":"పూతరేకులు"},"province":"East Godāvari","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sarbhaja","name":"Sarbhaja","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Sarbhaja","ingredients":["Sar","Kheer","Ghee"],"prepSummary":"Traditional Sarbhaja is usually made from milk, ghee, and sugar (powdered). Depending on the recipe, some other ingredients may be added to these ingredients such as cinnamon, cardamom. Sar is made using traditional techniques from pure cow's milk, the Ghoshes—businessman of milk products—of Krishnanagar mainly supply the milk. Fresh milk is thoroughly boiled in a semi-flat iron koṛāi (pan) using dry cow dung cake flame. Half an hour is required to form a rich foam on the boiling milk surface, during which the ladle or wooden stick is stirred in the boiling milk.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Sarbhaja_-_Krishnanagar_-_Nadia_2013-03-23_7039.JPG/960px-Sarbhaja_-_Krishnanagar_-_Nadia_2013-03-23_7039.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","views":1988,"langs":["ar","bn"],"langNames":{"ar":"ساربهاجا","bn":"সরভাজা"},"province":"Nadia","city":"Krishnanagar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sarpuria","name":"Sarpuria","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Sarpuria","ingredients":["Chana","Kheer","Sar"],"prepSummary":"சர்பூரியா ( Sarpuria ) என்பது வங்காளத்தில் தோன்றிய ஒரு இனிப்பு வகையாகும். இது இந்தியாவின் கிருசுணநகரின் ஒரு சிறப்பு இனிப்பாகும். பங்களாதேசின் கிராமப்புறங்களிலும் சர்பூரியா ஒரு பிரபலமான இனிப்பாகும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Sarpuria_-_Krishnanagar_-_Nadia_2013-03-23_7040.JPG/960px-Sarpuria_-_Krishnanagar_-_Nadia_2013-03-23_7040.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","views":2464,"langs":["ar","bn","pa","ta"],"langNames":{"ar":"ساربوريا","bn":"সরপুরিয়া","pa":"ਸਰਪੁਰੀਆ","ta":"சர்பூரியா"},"sourceLanguage":"ta","originClaims":["India","Bangladesh"]},{"title":"Sesame seed candy","name":"Sesame seed candy","country":"India","region":"Ancient Greek","url":"https://en.wikipedia.org/wiki/Sesame_seed_candy","ingredients":["Sesame seeds","sugar or honey"],"prepSummary":"எள் மிட்டாய் (Sesame seed candy) என்பது, எள் மற்றும் சர்க்கரை அல்லது தேன் ஆகியவற்றைக் கொண்டு, உருண்டை, பட்டை அல்லது மெல்லிய தகடு வடிவில் அழுத்திச் செய்யப்படும் ஒரு இனிப்புப் தின்பண்டமாகும். இது கிழக்கு ஆப்பிரிக்கா, மத்திய கிழக்கு, தெற்காசியா மற்றும் கிழக்கு ஆசியா ஆகிய பிராந்தியங்களிலும், சில ஐரோப்பிய நாடுகளிலும், ஆத்திரேலியாவிலும் மிகவும் பிரபலமாக இருந்து வருகின்றது. இதன் தன்மை, மென்று உண்ணக்கூடிய பதம் முதல் மொறுமொறுப்பான பதம் வரை மாறுபடலாம். இது 'எள் மிட்டாய்', 'எள் பட்டை' அல்லது 'எள் மொறுவல்' என்றும் அழைக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Pasteli_varieties.JPG/960px-Pasteli_varieties.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mushushu","licence":"CC BY-SA 3.0","leadFile":"Pasteli_varieties.JPG","views":16787,"langs":["ar","fa","id","jv","pl","ta","tr"],"langNames":{"ar":"حلوى بذور السمسم","fa":"آب‌نبات دانه کنجد","id":"Enting-enting","jv":"Permèn wiji wijèn","pl":"Sezamki","ta":"எள் மிட்டாய்","tr":"Susam helvası"},"sourceLanguage":"ta"},{"title":"Singori","name":"Singori","country":"India","region":"Uttarakhand","url":"https://en.wikipedia.org/wiki/Singori","ingredients":["Khoya","sugar","cardamom powder"],"prepSummary":"मूलरूप से कुमाऊँ से संबंध रखने वाली यह मिठाई भारत के उत्तरी पहाड़ी प्रदेश में मिलती है। इसको गाढ़े दूध में नारियल का चूरा डालकर बनाया जाता है। मोलू की पत्ती में लपेटा जाता है और गुलाब की पंखुड़ी से सजाकर परोसा जाता है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Singori.jpg/960px-Singori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vinaysharmahbd","licence":"CC BY-SA 4.0","views":3694,"langs":["ar","es","hi","kn","mr","ta"],"langNames":{"ar":"سينجوري","es":"Singori","hi":"सिंगोरी","kn":"ಸಿಂಗೋರಿ","mr":"सिंगोरी","ta":"சிங்கோரி"},"sourceLanguage":"hi","province":"Almora","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soan papdi","name":"Soan papdi","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Soan_papdi","ingredients":["Gram flour","sugar","flour","ghee","milk","cardamom"],"prepSummary":"सोहन पापड़ी एक लोकप्रिय भारतीय मिठाई है। इनके अलावा यह बांग्लादेश और पाकिस्तान में काफी लोकप्रिय है। यह आकार में वर्गाकार है और कुरकुरा और परतदार बनावट की होती है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Soan_Papdi_in_West_Bengal%2C_India%2C_photographed_by_Yogabrata_Chakraborty%2C_on_November_11%2C_2023.jpg/960px-Soan_Papdi_in_West_Bengal%2C_India%2C_photographed_by_Yogabrata_Chakraborty%2C_on_November_11%2C_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":49494,"langs":["ar","bn","ca","de","es","fa","fr","hi","ja","jv","kn","mr","or","pa","ru","ta","uk","zh"],"langNames":{"ar":"سوان بابدي","bn":"শনপাপড়ি","ca":"Sohan papdi","de":"Soan Papdi","es":"Soan papdi","fa":"شون پاپدی","fr":"Soan papdi","hi":"सोहन पापड़ी","ja":"ソアン・パプディ","jv":"Soan papdi","kn":"ಸೋನ್ ಪಾಪಡಿ","mr":"सोनपापडी","or":"ସୋନ ପାମ୍ପୁଡି","pa":"ਸੋਨ ਪਾਪੜੀ","ru":"Соан-папди","ta":"சோன் பப்டி","uk":"Соан-папді","zh":"索恩帕帕第"},"sourceLanguage":"hi"},{"title":"Sohan halwa","name":"Sohan halwa","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Sohan_halwa","prepSummary":"Sohan halwa has been commercially produced by traditional confectioners for decades. It is brittle and caramelised, usually made into discs of 5-6mm thickness or as square bite-size pieces. It is usually packaged in intricately designed tin cylinders.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Sohan_Halwa_at_Ghantewala_in_Chandni_Chowk%2C_Delhi.jpg/960px-Sohan_Halwa_at_Ghantewala_in_Chandni_Chowk%2C_Delhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ekabhishek","licence":"CC BY-SA 3.0","views":26622,"langs":["ar","hi","jv","kn","mr","pa","ta","ur"],"langNames":{"ar":"حلوى سوهان","hi":"सोहन हलवा","jv":"Sohan halwa","kn":"ಸೋಹನ್ ಹಲ್ವಾ","mr":"सोहन हलवा","pa":"ਸੋਹਨ ਹਲਵਾ","ta":"சோகன் அல்வா","ur":"سوہن حلوہ"}},{"title":"Sukhdi","name":"Sukhdi","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Sukhdi","ingredients":["Wheat flour","jaggery","ghee"],"prepSummary":"Sukhdi is made from Ghee (clarified butter), whole wheat flour and jaggery. The whole wheat flour is roasted in ample amount of ghee till it turns aromatic and brownish. Grated jaggery, in equal amount of flour is added to the mixture after removing pan from the heat, and stirred to make a mixture that is transferred to a plate to set.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Sukhdi_HomeMade_Mumbai.jpg/960px-Sukhdi_HomeMade_Mumbai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shah Naisargi","licence":"CC BY-SA 4.0","views":4228,"langs":["gu","pa"],"langNames":{"gu":"સુખડી","pa":"ਸੁਖੜੀ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tilgul","name":"Tilgul","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Tilgul","ingredients":["Sesame seeds","jaggery"],"prepSummary":"तिलगुल एक भारतीय गुड़ और तिल से बनी कैंडी है जिसे तिल के बीजों से लपेटा जाता है। महाराष्ट्र राज्य में, लोग संक्रांति पर तिलगुल का आदान-प्रदान करते हैं, जो 14 जनवरी को मनाया जाने वाला एक हिंदू त्योहार है, जो रथ सप्तमी तक सात दिनों तक जारी रहता है। तिल और गुड़ दोनों ही गर्म तासीर वाले खाद्य पदार्थ हैं जो रोग प्रतिरोधक क्षमता को बढ़ाने में मदद कर सकते हैं। इसलिए यह कैंडी सर्दियों के मौसम में मानव शरीर के लिए फायदेमंद है। इसलिए इस कैंडी का सेवन संक्रांति और लोहड़ी जैसे सर्दियों के त्योहारों के दौरान किया जाता है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/33/Tilgul_Laddo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Master Sahil Gaikwad","licence":"CC BY-SA 4.0","views":4706,"langs":["ar","hi","mr"],"langNames":{"ar":"تيلغول","hi":"तिलगुल","mr":"तीळगूळ"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ajethna","name":"Ajethna","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Ajethna","ingredients":["Vegetables (cluster beans","french beans","beetroot","snake gourd","bitter gourd)"],"views":1132,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Aloo gobhi","name":"Aloo gobhi","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Aloo_gobhi","ingredients":["Potatoes","cauliflower","Indian spices (turmeric)"],"prepSummary":"आलू गोभी एक लोकप्रिय, शाकाहारी, उत्तर भारतीय व्यंजन है, जिसे आलू, फुल गोभी और अनेक मसालों के साथ बनाया जाता है। हल्दी प्रकट होने हेतु इसका रंग पीला लगता है, तथा इसमें काला जीरा और मीठा नीम भी डाला जाता है। आलू गोभी नेपाल, पाकिस्तान और बंगाल में भी प्रसिद्ध है।","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Aloo-ghobhi-sabji.jpg/960px-Aloo-ghobhi-sabji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vivekpat30","licence":"CC BY-SA 4.0","views":51429,"langs":["ar","bn","da","de","es","fa","fr","ha","he","hi","id","it","ja","jv","kn","ko","ml","pa","ro","ta","vi"],"langNames":{"ar":"ألو غوبهي","bn":"আলু গোবি","da":"Alu Gobhi","de":"Alu Gobhi","es":"Aloo gobi","fa":"آلو گوبی","fr":"Aloo gobi","ha":"Aloo gobhi","he":"אלו גובי","hi":"आलू गोभी","id":"Aloo gobhi","it":"Aloo gobi","ja":"アルゴビ","jv":"Aloo gobi","kn":"ಆಲೂ ಗೋಬಿ","ko":"알루 고비","ml":"ആലു ഗോബി","pa":"ਆਲੂ ਗੋਭੀ","ro":"Aloo gobi","ta":"ஆலு கோபி","vi":"Aloo gobi"},"sourceLanguage":"hi"},{"title":"Alu Potala Rasa","name":"Alu Potala Rasa","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Alu_Potala_Rasa","ingredients":["Potatoes","pointed gourd","ginger","garlic","onions","coconut","cumin","chilli powder"],"prepSummary":"ஆலு பொட்டலா ரசா (Alu Potala Rasa) என்பது இந்தியாவின் ஒடிசா மாநிலத்தைச் சேர்ந்த ஒரு காரமான, சாறு (gravy) கொண்ட கறியாகும். இது 'பொட்டலா' (கோவக்காய் வகை - pointed gourd) மற்றும் 'ஆலு' (உருளைக்கிழங்கு) ஆகியவற்றைக் கொண்டு தயாரிக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Alu_potalarasa.jpg/960px-Alu_potalarasa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"myself","licence":"CC BY 3.0","leadFile":"Alu_potalarasa.jpg","views":660,"langs":["ml","ta"],"langNames":{"ml":"ആലു പൊട്ടാല റാസ","ta":"ஆலு பொட்டலா ரசா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Baghaar-e-baingan","name":"Baghaar-e-baingan","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Baghaar-e-baingan","ingredients":["Eggplant","spices"],"prepSummary":"বাঘারে বেইগান একটি তরকারি। এটি হায়দ্রাবাদী রন্ধনশৈলী থেকে এসেছে এবং বেগুন (ব্রিঞ্জাল) দিয়ে তৈরি করা হয়। এটি পার্শ্ব পদ হিসেবেও হায়দ্রাবাদী বিরিয়ানির সাথে পরিবেশিত হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Baghare_Baingan.JPG/960px-Baghare_Baingan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Baghare_Baingan.JPG","views":5204,"langs":["bn","fr","id","it"],"langNames":{"bn":"বাঘারে বেইগান","fr":"Bagara baingan","id":"Baghaar-e-baingan","it":"Baghara baingan"},"sourceLanguage":"bn","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Butter chicken","name":"Butter chicken","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Butter_chicken","ingredients":["Butter","tomatoes","chicken","garam masala","kasuri methi"],"prepSummary":"Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chilli, salt, garam masala, ginger paste, and garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, oven-roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth.","course":"Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Chicken_makhani.jpg/960px-Chicken_makhani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","views":309144,"langs":["ar","as","bn","da","de","es","fr","he","hi","hy","id","it","ja","jv","kn","ko","ml","ms","nb","nl","or","pa","pl","sk","ta","te","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"دجاج بالزبدة","as":"বাটাৰ চিকেন","bn":"বাটার চিকেন","da":"Murgh makhani","de":"Butter Chicken","es":"Pollo con mantequilla","fr":"Butter chicken","he":"עוף בחמאה","hi":"चिकन मखनी","hy":"Հավը կարագով","id":"Ayam mentega","it":"Murgh makhani","ja":"ムルグマカニ","jv":"Pitik mertéga","kn":"ಬಟರ್ ಚಿಕನ್","ko":"무르그 마카니","ml":"ബട്ടർ ചിക്കൻ","ms":"Ayam mentega","nl":"Butter chicken","nb":"Murgh makhani","or":"ବଟର ଚିକେନ","pa":"ਬਟਰ ਚਿਕਨ","pl":"Butter chicken","sk":"Maslové kura","ta":"பட்டர் சிக்கன்","te":"బటర్ చికెన్","th":"ไก่เนย","tr":"Tereyağlı tavuk","uk":"Мург макхані","ur":"چکن مکھنی","vi":"Murgh makhani","zh":"奶油咖哩雞"}},{"title":"Chhencheda","name":"Chhencheda","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Chhencheda","prepSummary":"ओड़िशा राज्य इतनी विविधतापूर्ण और जीवंत है कि इसके प्रत्येक ज़िले में एक अनूठी परंपरा, संस्कृति और यहां तक ​​कि एक विशिष्ट खाद्य विशेषता भी दिखाई देती है। ऐसा उनका स्वादिष्ट स्वाद है, कि इन व्यंजनों को भारत के वांछनीय खाद्य मानचित्र में सही स्थान मिलना चाहिए। लेकिन शायद, यह वर्षों और दशकों से छुपा हुआ रहता है, खाद्य वस्तुओं के शानदार स्वाद को अपने गृहनगर या ओड़िशा के समान ही सीमित करता है। ओड़िशा एक ऐसी अवस्था है जहां ब्रह्मांड के भगवान भोजन करने और विभिन्न किस्मों और विशाल मात्रा के खाद्य पदार्थों की सेवा करने के लिए रहते थे, ताकि लोग भी प्रकृति और मात्रा के द्वारा भी बहुत भोजन कर सकें। यही व","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Traditional_Odial_Lunch_Thali.jpg/960px-Traditional_Odial_Lunch_Thali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swetapadma07","licence":"CC BY-SA 3.0","leadFile":"Traditional_Odial_Lunch_Thali.jpg","views":645,"langs":["ar","bn","hi","it","jv","ka","or","pa","te","ur"],"langNames":{"ar":"مطبخ أوديشا","bn":"ওড়িশার রন্ধনশৈলী","hi":"ओड़िशा का खाना","it":"Cucina dell'Orissa","jv":"Olahan Odisha","ka":"ოდიშას სამზარეულო","or":"ଓଡ଼ିଆ ଖାଦ୍ୟ","pa":"ਓਡੀਸ਼ਾ ਦੇ ਪਕਵਾਨ","te":"ఒడిశా వంటకాలు","ur":"اڈیشا کے پکوان"},"sourceLanguage":"hi"},{"title":"Chicken curry","name":"Chicken curry","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Chicken_curry","ingredients":["Chicken","onions","ginger","garlic","chili peppers","spices (turmeric","cumin","coriander"],"prepSummary":"thumb ಚಿಕನ್ ಕರಿ ಭಾರತೀಯ ಉಪಖಂಡದಲ್ಲಿ ಹುಟ್ಟಿಕೊಂಡ ಒಂದು ಖಾದ್ಯವಾಗಿದೆ. ಇದು ಭಾರತೀಯ ಉಪಖಂಡ, ಆಗ್ನೇಯ ಏಷ್ಯಾ, ಗ್ರೇಟ್ ಬ್ರಿಟನ್ ಜೊತೆಗೆ ಕೆರಿಬಿಯನ್‍ನಲ್ಲಿ ಸಾಮಾನ್ಯವಾಗಿದೆ. ಭಾರತೀಯ ಉಪಖಂಡದ ಸಾಮಾನ್ಯ ಕರಿಯು ಈರುಳ್ಳಿ ಹಾಗೂ ಟೊಮೇಟೊ ಆಧಾರಿತ ಸಾಸ್‍ನಲ್ಲಿ ಬೇಯಿಸಲಾದ ಕೋಳಿಮಾಂಸವನ್ನು ಹೊಂದಿರುತ್ತದೆ. ರುಚಿಗೊಳಿಸಲು ಶುಂಠಿ, ಬೆಳ್ಳುಳ್ಳಿ, ಟೊಮೇಟೊ ತಿಳ್ಳು, ಮೆಣಸಿನಕಾಯಿ ಮತ್ತು ಅರಿಸಿನ, ಜೀರಿಗೆ, ಕೊತ್ತುಂಬರಿ, ದಾಲ್ಚಿನ್ನಿ, ಏಲಕ್ಕಿ ಇತ್ಯಾದಿ ಸೇರಿದಂತೆ ನಾನಾಬಗೆಯ ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು ಸೇರಿಸಲಾಗುತ್ತದೆ. ದಕ್ಷಿಣ ಏಷ್ಯಾದ ಹೊರಗೆ, ಕರಿ ಚಿಕನ್‍ನ್ನು ಹಲವುವೇಳೆ ಕರಿ ಪೌಡರ್ ಎಂಬ ಮೊದಲೇ ತಯಾರಿಸಿಟ್ಟುಕೊಂಡ ಸಂಬಾರ ಪದಾರ್ಥಗಳ ಮಿಶ್ರಣದಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಮೂಳೆಗಳಿರುವ ಕೋಳಿಮಾಂಸದ ತುಂಡುಗಳನ್ನು ಬಳಸಲಾಗುತ್ತದೆ. ದಕ್ಷಿಣ","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Chicken_Tikka_Masala_KellySue.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kelly Sue","licence":"CC BY 2.0","views":65207,"langs":["ar","as","bn","es","fa","fr","ha","id","it","ja","jv","kn","ko","ms","nl","or","pa","tl","ur","vi","zh"],"langNames":{"ar":"كاري الدجاج","as":"মুৰ্গীৰ জোল","bn":"মুরগির মাংসের তরকারি","es":"Pollo al curri","fa":"کاری مرغ هندی","fr":"Poulet au curry","ha":"Chicken curry","id":"Kari ayam","it":"Pollo al curry","ja":"チキンカレー","jv":"Kari pitik","kn":"ಚಿಕನ್ ಕರಿ","ko":"치킨 커리","ms":"Kari ayam","nl":"Kip curry","or":"କୁକୁଡ଼ା ମାଂସ ତରକାରୀ","pa":"ਚਿਕਨ ਕਰੀ","tl":"Chicken Curry","ur":"چکن کری","vi":"Cà ri gà","zh":"咖哩雞"},"sourceLanguage":"kn"},{"title":"Chicken ghee roast","name":"Chicken ghee roast","country":"India","region":"Mangalorean cuisine","url":"https://en.wikipedia.org/wiki/Chicken_ghee_roast","ingredients":["Chicken","Ghee","Roasted spices"],"prepSummary":"चिकन घी रोस्ट एक लोकप्रिय तुलुवा मंगलूरी चिकन पकवान है, जिसकी उत्पत्ति कर्नाटक के कुंदापुर शहर में हुई है।इसका रंग लाल होता है तथा इसमें घी और भुने हुए मसालों के साथ एक तीखा और खट्टा स्वाद होता है।","course":"Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Chicken_Ghee_Roast_with_Roti.jpg/960px-Chicken_Ghee_Roast_with_Roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charlie4404","licence":"CC BY-SA 4.0","views":7751,"langs":["hi","pa","ta"],"langNames":{"hi":"चिकन घी रोस्ट","pa":"ਚਿਕਨ ਘੀ ਰੋਸਟ","ta":"கோழி நெய் வறுவல்"},"sourceLanguage":"hi"},{"title":"Chingudi jhola","name":"Chingudi jhola","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Chingudi_jhola","ingredients":["Prawns","mustard oil","garam masala"],"prepSummary":"The curry is prepared by frying the prawns in mustard oil, and then in a mixture of garam masala—including cinnamon. Bay leaves are also used when making the curry. Some variations of chungudi jhola include the use of coconut-cashew paste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/CHINGUDI_TARKARI.jpg/960px-CHINGUDI_TARKARI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"myself. Sanshlistha m","licence":"CC BY 3.0","leadFile":"CHINGUDI_TARKARI.jpg","views":940,"langs":["bn","or","pa"],"langNames":{"bn":"চিংড়ি ঝোল","or":"ଚିଙ୍ଗୁଡ଼ି ଝୋଳ","pa":"ਚਿੰਗੁਡੀ ਝੋਲ"}},{"title":"Dal makhani","name":"Dal makhani","country":"India","region":"Punjab","url":"https://en.wikipedia.org/wiki/Dal_makhani","ingredients":["urad dal (black gram)"],"prepSummary":"Dal makhani is traditionally prepared by first soaking urad dal and red kidney beans (rajma) overnight. The soaked lentils and beans are then boiled or pressure-cooked until tender. Separately, a tadka (tempered oil mixture) is prepared by heating ghee in a pot, then adding onions, a bay leaf, and an optional cardamom pod. The onions are sautéed until golden brown, and ginger-garlic paste is added until the raw aroma dissipates. Tomato puree, Kashmiri chili powder, and garam masala are stirred into the mixture and cooked until the oil separates.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Dal_Makhani_along_with_Naan.jpg/960px-Dal_Makhani_along_with_Naan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barry Pousman from New York, NY","licence":"CC BY 2.0","views":100809,"langs":["ar","as","bn","es","ha","he","hi","id","ja","kn","ko","ml","ne","or","pa","ta","vi"],"langNames":{"ar":"دال مكهني","as":"ডাল-মাখানী","bn":"ডাল মাখনি","es":"Dal makhani","ha":"Dal makhani","he":"דאל מקהני","hi":"दाल मखनी","id":"Dal makhani","ja":"ダルマカニ","kn":"ದಾಲ್ ಮಖನಿ","ko":"달 마카니","ml":"ദാൽ മഖനി","ne":"दाल मखानी","or":"ଡାଲ ମଖନୀ","pa":"ਦਾਲ ਮੱਖਣੀ","ta":"தால் மக்கானி","vi":"Dal makhani"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dalcha","name":"Dalcha","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Dalcha","ingredients":["Mutton","chana dal","tamarind"],"prepSummary":"தால்சா (Dalcha), இந்திய நாட்டின் தெலுங்கானா மாநிலத்தின் தலைநகரான ஐதராபாத்தில் இருந்து உருவான இந்திய பருப்பு சார்ந்த குழம்பு ஆகும். முதன்மையான பொருட்கள் பருப்பு அல்லது சில சமயங்களில் துவரம் பருப்பு ஆக இருக்கலாம். காய்கறிகள் அல்லது இறைச்சிகள், கோழி அல்லது ஆட்டிறைச்சி இரண்டும் கூட சேர்க்கப்படலாம். எனவே ஆட்டிறைச்சி சேர்த்தால் அது மட்டன் தால்சா என்று அழைக்கப்படுகிறது. ஒரு தால்சாவின் மற்றொரு முக்கிய மூலப்பொருள் சுரைக்காய் ஆகும். இது பாரம்பரியமாக பகார கானா எனப்படும் பிரியாணி அரிசி உணவுடன் பரிமாறப்படுகிறது.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Dalcha.JPG/960px-Dalcha.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":10526,"langs":["jv","ms","ta","te"],"langNames":{"jv":"Dalcha","ms":"Dalcha","ta":"தால்சா","te":"దాల్చా"},"sourceLanguage":"ta","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dopiaza","name":"Dopiaza","country":"India","region":"Afghanistan","url":"https://en.wikipedia.org/wiki/Dopiaza","ingredients":["Meat","onions"],"prepSummary":"दो प्याज़ा एक मांसाहारी ईरानी व्यंजन है, जिसका मुख्य संघटक प्याज़ है। यह अफ़्ग़ानिस्तान, पाकिस्तान, बांग्लादेश और भारत का परंपरागत व्यंजन भी है। दो प्याज़ा में प्रायः गोमांस, मुर्ग़े, मटन या झींगा उपस्थित है, यद्यपि इसे भिंडी या पनीर के साथ एक शाकाहारी ढंग से भी बनाया जा सकता है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Dopiaza.JPG/960px-Dopiaza.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":26657,"langs":["ar","as","bn","es","fa","hi","ja","jv","ko","nl","pl","ru","uk"],"langNames":{"ar":"دوبيازة","as":"দো-পিঁয়াজা","bn":"দোপেঁয়াজা","es":"Dopiaza","fa":"دوپیازه","hi":"दो प्याज़ा","ja":"ドピアザ","jv":"Dopiaza","ko":"도피아자","nl":"Dopiaza","pl":"Dupiaza","ru":"Допиаза","uk":"Допіаза"},"sourceLanguage":"hi"},{"title":"Goat curry","name":"Goat curry","country":"India","region":"Indian subcontinent (India","url":"https://en.wikipedia.org/wiki/Goat_curry","ingredients":["Goat meat","curry powder","peppers","curry leaves","Indian spices"],"prepSummary":"ছাগলীৰ তৰকাৰী, ছাগলীৰ মাংসৰে প্ৰস্তুত কৰা ৰন্ধা খাদ্য, ই ভাৰত উপমহাদেশৰ পৰা উৎপত্তি হৈছে। ই দক্ষিণ-পূব এছিয়াৰ খাদ্য, কেৰিবিয়ান খাদ্য, ভাৰত উপমহাদেশৰ খাদ্যৰ মূল খাদ্য। কেৰিবিয়ান আৰু দক্ষিণ-পূব এছিয়াত এই খাদ্য ভাৰতীয় প্ৰব্ৰজনকাৰীয়ে এই অঞ্চললৈ আনিছিল, আৰু পৰৱৰ্তী সময়ত নিজ নিজ স্থানীয় খাদ্যৰ ওপৰত প্ৰভাৱ পেলাইছে। এই খাদ্য উত্তৰ আমেৰিকা আৰু ইউৰোপৰ সমগ্ৰ ভাৰত-কেৰিবিয়ান প্ৰব্ৰজনকাৰীসকলৰ মাজতো বিয়পি পৰিছে।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Goat_Meat_Curry_5982.JPG/960px-Goat_Meat_Curry_5982.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY-SA 3.0","views":17376,"langs":["as","es","fr","id","ja","jv","ko","sv","vi"],"langNames":{"as":"ছাগলীৰ তৰকাৰী","es":"Curry de cabra","fr":"Curry de chèvre","id":"Kari kambing","ja":"ヤギカレー","jv":"Kari wedhus","ko":"염소 커리","sv":"Getcurry","vi":"Cà ri dê"},"sourceLanguage":"as"},{"title":"Gosht","name":"Gosht","country":"India","region":"Middle East","url":"https://en.wikipedia.org/wiki/Gosht","ingredients":["Goat meat"],"prepSummary":"গোশত নরম মাংসকে বোঝায়, যা দীর্ঘ সময় ধরে রান্না করা হয় এবং এটি ভারতীয় উপমহাদেশ, মধ্য এশিয়া, মধ্য প্রাচ্যের বেশ কয়েকটি রন্ধনশৈলীতে রন্ধনের উপাদান হিসাবে ব্যবহৃত হয়। শব্দটির উদ্ভব হয় ফার্সি শব্দ গোশত থেকে যার অর্থ \"মাংস\", বিশেষত ছাগলের মাংস। ভারতে, বেশিরভাগ গোশতজাতীয় খাবারের মধ্যে ছাগলের মাংস থাকে। ভারতে, \"মটন\" শব্দটি ইংরেজিভাষী বিশ্বের অন্য অন্যান্য দেশের মত একটি বড় ভেড়ার মাংসকে না বুঝিয়ে, তার পরিবর্তে ছাগলের মাংসকে বোঝায়। যখন ভারতীয় খাদ্যগুলোকে পশ্চিমা খাদ্য হিসেবে অভিযোজন করা হয়, তখন মেষশাবকের মাংস প্রায়শই অভিযোজনে ব্যবহৃত হয়। ফলে এটি একটি সাধারণ ভুল ধারণা তৈরি করেছে যে গোশত ম","views":7837,"langs":["bn"],"langNames":{"bn":"গোশত"},"sourceLanguage":"bn"},{"title":"Injipuli","name":"Injipuli","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Injipuli","ingredients":["Ginger","tamarind","green chillies","jaggery"],"prepSummary":"The ginger is peeled, finely chopped or sliced, and fried in coconut oil until browned, which mellows its pungency. It is then simmered with tamarind extract, jaggery and green chillies, and seasoned with a tempering of mustard seeds, fenugreek, dried red chillies and curry leaves, together with turmeric and salt.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Puliyinchi_with_a_face.jpg/960px-Puliyinchi_with_a_face.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Minicherian","licence":"CC BY-SA 4.0","leadFile":"Puliyinchi_with_a_face.jpg","views":3370,"langs":["as","bn","ml","ta"],"langNames":{"as":"ইঞ্জিপুলি","bn":"ইঞ্জিপুলি","ml":"ഇഞ്ചിപ്പുളി","ta":"இஞ்சிப்புளி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jalfrezi","name":"Jalfrezi","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Jalfrezi","ingredients":["Green chillies","meat","seafood","vegetables or paneer"],"prepSummary":"ಜಾಲ್‍ಫ಼್ರೇಜ಼ಿ (ಝಾಲ್ ಫ಼್ರೇಜ಼ಿ, ಜಾಫ಼್ರಾಜ಼ಿ, ಮತ್ತು ಅನೇಕ ಇತರ ಪರ್ಯಾಯ ಉಚ್ಚಾರಗಳು) ಬಂಗಾಳದಲ್ಲಿ ಹುಟ್ಟಿಕೊಂಡ ಒಂದು ಮೇಲೋಗರ ಖಾದ್ಯವಾಗಿದೆ. ಇದು ಭಾರತೀಯ ಉಪಖಂಡದಾದ್ಯಂತ ಮತ್ತು ಅದರಾಚೆಗೆ ಜನಪ್ರಿಯವಾಗಿದೆ. ಇದು ಮಾಂಸ, ಮೀನು, ಪನೀರ್ ಅಥವಾ ತರಕಾರಿಗಳಂತಹ ಒಂದು ಮುಖ್ಯ ಘಟಕಾಂಶವನ್ನು ಹೊಂದಿರುತ್ತದೆ. ಇದನ್ನು ಬಿರುಸಾಗಿ ಕಲಕಿ ಕರಿದು ಹಸಿರು ಮೆಣಸಿನಕಾಯಿ ಸೇರಿರುವ ಗಟ್ಟಿಯಾದ ಖಾರವಾಗಿರುವ ಸಾಸ್‍ನಲ್ಲಿ ಬಡಿಸಲಾಗುತ್ತದೆ. ಸಾಮಾನ್ಯವಾದ ಹೆಚ್ಚಿನ ಘಟಕಾಂಶಗಳಲ್ಲಿ ದಪ್ಪ ಮೆಣಸಿನಕಾಯಿ, ಈರುಳ್ಳಿ ಮತ್ತು ಟೊಮೇಟೊ ಸೇರಿರುತ್ತವೆ.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b0/Chicken_jalfrezi%2C_Bombay_potato_and_naan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jonathan","licence":"CC BY 2.0","views":76872,"langs":["ar","bn","es","ha","ja","jv","kn","pa"],"langNames":{"ar":"جالفريزي","bn":"জলফ্রেজি","es":"Jalfrezi","ha":"Jalfrezi","ja":"ジャルフレージー","jv":"Jalfrezi","kn":"ಜಾಲ್‍ಫ್ರೇಜಿ","pa":"ਜਲਫਰੇਜ਼ੀ"},"sourceLanguage":"kn"},{"title":"Kombdi vade","name":"Kombdi vade","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Kombdi_vade","ingredients":["Curry chicken","vade (rice or other flour)","onions","lemon juice","solkadhi (coconut milk)"],"prepSummary":"கோம்பிடி வடை (Kombdi vade) என்பது இந்திய மாநிலமான மகாராட்டிராவில் கொங்கண் பகுதிக்கு சொந்தமான ஒரு உணவாகும். இது ஒரு பாரம்பரிய கோழி கறி (எலும்புகள் கொண்ட கோழி துண்டுகள் உட்பட), வடை (அரிசி மாவு எப்போதாவது கோதுமை, கேழ்வரகு மாவினால் செய்யப்படுவதுண்டு), வெங்காயம், எலுமிச்சை சாறு மற்றும் சோல்காதி ( தேங்காய் பாலில் இருந்து தயாரிக்கப்படும் குழம்பு) ஆகியவற்றைக் கொண்டுள்ளது. கொங்கணியின் ராய்கட், இரத்தினகிரி மற்றும் சிந்துதுர்க் மாவட்டங்களில் \"கட்டாரி\" \"கௌரி நோன்பு\", \"தேவ் தீபாவளி\" மற்றும் \"சிம்கா\" போன்ற நாட்களில் இந்த உணவு முக்கியமாக தயாரிக்கப்படுகிறது. பொதுவாக இந்த உணவு ஆண்டு முழுவதும் குறிப்பாக மும்பை","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Kombdi_Vade.jpg/960px-Kombdi_Vade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikipal19","licence":"CC BY-SA 3.0","views":8659,"langs":["bn","kn","ta","te"],"langNames":{"bn":"কোম্বডি বড়া","kn":"ಕೋಂಬಡಿ ವಡೆ","ta":"கோம்பிடி வடை","te":"కోంబడీ వడే"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Koottukari","name":"Koottukari","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Koottukari","prepSummary":"Koottukari is built on a mixture of one or more vegetables and a pulse. The vegetables commonly include yam (chena), raw plantain, ash gourd, pumpkin, carrot and snake gourd, while the pulse is usually black chickpeas (kadala) or Bengal gram. The taste of the dish comes mainly from coconut. Grated coconut is roasted with cumin and dried red chillies until it turns brown, then ground to a paste and stirred into the cooked vegetables. This results in thick and mildly spiced, with a nutty flavour from the browned coconut. Regional versions differ mostly in how dark the coconut is roasted and how much pepper goes in.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Koottukari_Food_kerala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jayashree Govindarajan","licence":"CC BY 2.0","leadFile":"Koottukari_Food_kerala.jpg","views":2119,"langs":["as","bn","ml","ta"],"langNames":{"as":"কুট্টুকাৰী","bn":"কুট্টুকারি","ml":"കൂട്ടുകറി","ta":"கூட்டுக்கறி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Korma","name":"Korma","country":"India","region":"Mughal Empire","url":"https://en.wikipedia.org/wiki/Korma","ingredients":["meat","yogurt"],"prepSummary":"The korma style is similar to other braising techniques in that the meat or vegetable is first cooked briskly, or seared, using high heat, traditionally with ghee, and then subjected to long, slow cooking using moist heat and a minimum of added liquid. In modern Bangladeshi cuisine, some cooks use a thick evaporated milk in place of yoghurt.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Chicken_Korma.JPG/960px-Chicken_Korma.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":148823,"langs":["ar","as","bn","cs","de","es","eu","fr","he","hi","id","it","ja","jv","ka","ko","ku","ml","ms","pa","pl","pt","ru","sv","ta","th","tl","uk","ur","uz"],"langNames":{"ar":"قورمة","as":"কোৰ্মা","bn":"কোর্মা","cs":"Korma (Indie)","de":"Korma (Gericht)","es":"Korma","eu":"Korma","fr":"Korma","he":"קורמה (מאכל)","hi":"क़ोरमा","id":"Korma (makanan India)","it":"Korma","ja":"コルマ","jv":"Korma","ka":"კორმა","ko":"코르마","ku":"Qelî","ml":"കുറുമ","ms":"Korma","pa":"ਕੋਰਮਾ","pl":"Korma","pt":"Korma","ru":"Корма (блюдо)","sv":"Korma","ta":"குர்மா","th":"แกงกุรุหม่า","tl":"Korma","uk":"Корма (страва)","ur":"قورمہ","uz":"Qurma (taom)"}},{"title":"Maachha bihana","name":"Maachha bihana","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Maachha_bihana","ingredients":["Fish roe","gram dal","spices"],"prepSummary":"The preparation of Maachha Bihana begins with collecting the roe from freshly sliced fish. A paste made from black gram (urad dal), spices, and sometimes rice flour is mixed with the roe to form small dumplings or fritters. These are deep-fried until golden brown and then simmered in a spicy, tangy curry made with onion, garlic, and mustard-based masala. The dish is often served with steamed rice and is known for its rich, earthy flavour and distinct texture from the fish eggs.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/BIHANA_TARKARI.jpg/960px-BIHANA_TARKARI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanshlistha m","licence":"CC BY 3.0","leadFile":"BIHANA_TARKARI.jpg","views":531,"langs":["or"],"langNames":{"or":"ମାଛ ବିହନ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Machher jhol","name":"Machher jhol","country":"India","region":"Mithila of Nepal","url":"https://en.wikipedia.org/wiki/Machher_jhol","ingredients":["Fish","potato","chili","tomato","garlic","ginger","onion","Indian spices"],"prepSummary":"মাছের ঝোল একটি ঐতিহ্যবাহী বাঙালি মসলাযুক্ত মাছ রান্নার পদ্ধতি। অধিক মশলা দিয়ে রান্না করা এই তরকারি সাদা ভাতের সংগে পরিবেশন করা হয়। মাছের ঝোলে বিভিন্ন সবজি যোগ করা হয়। মানুষ বাংলার মানুষের কাছে মাছের ঝোল খুবই প্রিয়। বাংলাদেশে প্রধানত ইলিশ, রুই, কাতলা, মাগুর, পাবদা, কই, টাকি ইত্যাদি মাছের ঝোল রান্না করা ছাড়াও অন্যান্য মাছের ঝোলও হয়।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Alu_diye_bhola_machher_jhol.jpg/960px-Alu_diye_bhola_machher_jhol.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atudu","licence":"CC BY-SA 4.0","views":6764,"langs":["bn","fi","ms","or","pa","sv"],"langNames":{"bn":"মাছের ঝোল","fi":"Machher Jhol","ms":"Machha Jhola","or":"ମାଛ ଝୋଳ","pa":"ਮਛੇਰ ਝੋਲ","sv":"Machher jhol"},"sourceLanguage":"bn","originClaims":["India","Nepal","Bangladesh"]},{"title":"Malabar matthi curry","name":"Malabar matthi curry","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Malabar_matthi_curry","ingredients":["Sardines","curry","vegetables (okra or onions)","rice or tapioca"],"prepSummary":"The curry is often made in a single pot. Sliced shallots, garlic, ginger, slit green chillies, turmeric, chilli, salt, curry leaves, coconut oil and pieces of kudampuli are mixed together with water and brought to the boil, and the sardines are then added one at a time. The pot is covered and left to cook, and rather than stirring it, which would break the fish, the cook swirls or shakes the pot to move the gravy around. Once the fish is done the lid comes off and the gravy is reduced until it thickens. Fenugreek seeds browned in a little coconut oil are stirred in at the end.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Meen_curry_2_%28cropped%29.JPG/960px-Meen_curry_2_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kalakki at ml.wikipedia","licence":"CC BY-SA 2.5","leadFile":"Meen_curry_2_(cropped).JPG","views":9982,"langs":["as","bn","ml","ms","pa","ta"],"langNames":{"as":"মালাবাৰ মাছৰ তৰকাৰী","bn":"মালাবার মাছের তরকারি","ml":"മലബാർ മത്തി കറി","ms":"Kari Matthi Malabar","pa":"ਮਾਲਾਬਾਰ ਮੱਠੀ ਕਰੀ","ta":"மலபார் மத்தி மீன் கறி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mangalorean chicken sukka","name":"Mangalorean chicken sukka","country":"India","region":"Tulunadu","url":"https://en.wikipedia.org/wiki/Mangalorean_chicken_sukka","ingredients":["Chicken","grated coconut","red chillies"],"prepSummary":"மங்களூர் கோழிச் சுக்கா அல்லது கோரி சுக்கா/ கோரி அசாதினா (துளு) என்பது இந்திய உணவு வகையாகும். இந்த கோழி சுக்கா மங்களூர் மற்றும் உடுப்பி பகுதியில் தோன்றியதாகும். சுக்கா என்பது \"சுக்கா\" வார்த்தையாகும். இந்தியில் \"சுகா\" என்றால் \"உலர்ந்த\" என்று பொருள்படும். சில நேரங்களில் \"கோரி அஜடினா \" என்றும் அழைக்கப்படுகிறது. இருப்பினும் இது உலர் மற்றும் பகுதி கிரேவி என இரண்டு மாறுபாடுகளில் தயாரிக்கப்படலாம்.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Mangalorean_chicken_semi_dry_curry-Mangalore-Karnataka-DSC001.jpg/960px-Mangalorean_chicken_semi_dry_curry-Mangalore-Karnataka-DSC001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yakshitha","licence":"CC BY-SA 4.0","views":5377,"langs":["jv","ta"],"langNames":{"jv":"Pitik Mangalore Sukka","ta":"மங்களூர் கோழிச் சுக்கா"},"sourceLanguage":"ta"},{"title":"Mirchi ka salan","name":"Mirchi ka salan","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Mirchi_ka_salan","ingredients":["Green chilli peppers","peanuts","cumin seeds","spices"],"prepSummary":"मिर्ची का सालन भारत के हैदराबाद शहर की एक लोकप्रिय मिर्ची और मूँगफली की करी है, जिसे प्रायः हैदराबादी बिरयानी और दही चटनी के साथ परोसा जाता है। इसमें हरी मिर्च, मूँगफलियाँ, तिल, सूखे नारियल, जीरे, अदरक और लहसुन के पेस्ट, हल्दी, तेज पत्ते तथा इमली का रस शामिल है। मिर्ची के सालन को पारंपरिक तौर से विवाहों और त्योहारों के लिए बनाया जाता है। इसे चावल या चपाती के साथ परोसा जाता है। कभी-कभी मिर्च के स्थान टमाटर और बैंगन डाले जाते हैं, जिससे टमाटर का सालन और बैंगन का सालन बनता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Hyderabadi_Hari_Mirchi_Ka_Salan.JPG/960px-Hyderabadi_Hari_Mirchi_Ka_Salan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Hyderabadi_Hari_Mirchi_Ka_Salan.JPG","views":12087,"langs":["hi","it","kn"],"langNames":{"hi":"मिर्ची का सालन","it":"Mirchi ka salan","kn":"ಮಿರ್ಚಿ ಕಾ ಸಾಲನ್"},"sourceLanguage":"hi","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Misal pav","name":"Misal pav","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Misal_pav","ingredients":["Sprouts","peas","bean sprouts","chick peas","chilli powder gravy"],"prepSummary":"Misal is prepared in part with sprouted lentils and has less water content and a watery, spicy \"kat\" (pronounced \"cut\"). It has two parts, a thick curry of matki, called usal, and watery gravy, also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles. The moth curry or usal form is prepared using onion, ginger, garlic and other spices.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Kolhapuri_Misal_Pav.jpg/960px-Kolhapuri_Misal_Pav.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ankushkr2020","licence":"CC BY-SA 4.0","leadFile":"Kolhapuri_Misal_Pav.jpg","views":39030,"langs":["bn","fa","id","jv","kn","mr","pa","ta"],"langNames":{"bn":"মিসল পাও","fa":"میسال پاو","id":"Misal Pav","jv":"Misal pav","kn":"ಮಿಸಳ್ ಪಾವ್","mr":"मिसळ पाव","pa":"ਮਿੱਸਲ ਪਾਵ","ta":"மிசல் பாவ்"},"province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Naan qalia","name":"Naan qalia","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Naan_qalia","ingredients":["Coconut","Poppy Seeds (Khush-Khush)","Mutton / Beef","Buchanania lanzan","dahi (yogurt) or Lemon"],"prepSummary":"The naan are prepared in an open clay oven, which is mounted in a hole in the ground. The fire is from a side hole. The baker (generally called bhatiyara) sits next to the oven and places the naan in the oven for baking, these naan are picked out with specially designed rods. These Naan are quite fluffy. Each of the naan gets a brush of turmeric and jaggery water as soon as they are baked. This gives the naan golden colour and also makes it last longer. The qalia is a soupy curry, made with a number of ingredients over a long process. There is a number of spice variations and the ingredients across the towns close to Aurangabad.","course":"Occasions, Muslim Weddings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Naan_Qalia.jpg/960px-Naan_Qalia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nefirious (talk) 07:52, 26 July 2009 (UTC)","licence":"CC BY-SA 3.0","views":4259,"langs":["bn","es","hi","jv"],"langNames":{"bn":"নান কালিয়া","es":"Naan qalia","hi":"नान क़लिया","jv":"Naan qalia"}},{"title":"Naatu kodi pulusu","name":"Naatu kodi pulusu","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Naatu_kodi_pulusu","ingredients":["Country chicken (naatu kodi)","tamarind","Indian spices"],"prepSummary":"The preparation begins with cleaning the chicken and optionally marinating it with turmeric, salt, pepper, or curd to tenderize the meat. The spice base is made by dry roasting coriander seeds, dry coconut, poppy seeds, cinnamon, cloves, and cardamom, then grinding them into a fine paste. Cooking involves tempering whole spices in hot oil, sautéing onions, ginger-garlic paste, green chilies, and curry leaves, then adding the roasted spice paste, chicken pieces, tamarind extract, and water. The dish is simmered slowly until the meat becomes tender and the flavors deepen.","views":678,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Palak paneer","name":"Palak paneer","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Palak_paneer","ingredients":["Spinach","paneer/chhena","onions"],"prepSummary":"Palak paneer is prepared by first boiling and pureeing spinach. The puree is then mixed with sautéed tomatoes and onions. Grilled cubes of paneer are then added to the puree. Palak paneer is typically spiced with ginger, garlic, tomatoes, garam masala, turmeric, chili powder, and cumin.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Palak_Paneer_at_WCI_2023.jpg/960px-Palak_Paneer_at_WCI_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koshur","licence":"CC BY-SA 4.0","views":81221,"langs":["as","bn","es","fr","he","hi","it","ja","jv","kn","ko","mr","ne","pa","ru","sv","ta","te","th","uk"],"langNames":{"as":"পালক পনীৰ","bn":"পালং পনির","es":"Palak paneer","fr":"Palak paneer","he":"פלאק פניר","hi":"पालक पनीर","it":"Palak paneer","ja":"パーラク・パニール","jv":"Palak paneer","kn":"ಪಾಲಕ್ ಪನೀರ್","ko":"팔락 파니르","mr":"पालक पनीर","ne":"पालक पनिर","pa":"ਪਾਲਕ ਪਨੀਰ","ru":"Палак панир","sv":"Palak paneer","ta":"பாலக் பனீர்","te":"పాలక్ పనీర్","th":"ปาลักปนีร","uk":"Палак панір"}},{"title":"Pasanda","name":"Pasanda","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Pasanda","ingredients":["Meat (lamb","goat","beef)"],"prepSummary":"Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, pasanday is usually made from pot roast beef fillets flattened into strips. The meat, such as chicken, is marinaded in yogurt and spices such as garlic and ginger. Almonds are soaked in warm milk. Spices such as cardamom, cinnamon and chili are tempered by frying briefly in oil, then cooked on a low heat with onions and garlic. The almonds and milk are ground to a paste and added to the onions. The meat is added to the mixture and simmered until soft.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Pasanda_Curry.JPG/960px-Pasanda_Curry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":20732,"langs":["bn","es","fa","he","hi","hy","jv","ru","uk","uz"],"langNames":{"bn":"পসন্দা","es":"Pasanda","fa":"پسنده","he":"פסאנדה","hi":"पसंदा","hy":"Պասանդա","jv":"Pasanda","ru":"Пасанда","uk":"Пасанда","uz":"Pasanda"}},{"title":"Pulissery","name":"Pulissery","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Pulissery","ingredients":["Sour curd or buttermilk","coconut","cumin","turmeric","green chilli"],"prepSummary":"Grated coconut is ground with cumin, turmeric and green chilli into a smooth paste. The paste is cooked, often along with a vegetable or fruit, until the raw taste of the coconut goes away. Sour curd or buttermilk is then stirred in and the curry is warmed gently. A common instruction is to add the curd near the end and not let the mixture boil afterwards, because boiling makes the yogurt curdle and split.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/db/Pulissery.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ks.mini","licence":"CC BY-SA 3.0","views":29,"langs":["as","bn","he","hi","ml","ne","ta"],"langNames":{"as":"পুলিচেৰী","bn":"পুলিসেরি","he":"פולישרי","hi":"पुलिश्शेरी","ml":"പുളിശ്ശേരി","ne":"पुलिसेरी","ta":"புளிக்குழம்பு"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rasam (dish)","name":"Rasam (dish)","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Rasam_(dish)","ingredients":["kokum","kadam","jaggery","tamarind","tomato","lentil"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tomato_Rasam_-_Home_Made.JPG/960px-Tomato_Rasam_-_Home_Made.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mailz2kumar","licence":"CC BY-SA 4.0","views":45367,"langs":["ar","as","az","bn","de","es","fa","fr","hi","hy","ja","jv","kn","ko","ml","mr","ms","ne","or","pa","pl","ru","ta","te","uk"],"langNames":{"ar":"رسم (طبق)","as":"ৰচম","az":"Rasam","bn":"রসম (খাবার)","de":"Rasam (Suppe)","es":"Rasam","fa":"راسام","fr":"Rasam","hi":"रस्सम","hy":"Ռասամ","ja":"ラッサム","jv":"Rasam","kn":"ಸಾರು","ko":"라삼","ml":"രസം (കറി)","mr":"रसम","ms":"Rasam","ne":"रसम","or":"ଚାରୁପାଣି","pa":"ਰਸਮ (ਡਿਸ਼)","pl":"Rasam","ru":"Расам","ta":"இரசம் (உணவு)","te":"రసం (వంటకం)","uk":"Расам"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Saag","name":"Saag","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Saag","ingredients":["Various kinds of edible plants"],"prepSummary":"साग भारतीय उपमहाद्वीप से एक शाकाहारी पकवान है, जिसे रोटी, नान या चावल के साथ खाया जाता है। इसे अनेक हरी सब्ज़ियों से बनाया जाता है। ओड़िशा में, इसे पखाल के साथ खाया जाता है। पुरी के जगन्नाथ मंदिर में, साग जगन्नाथ को महाप्रसाद के रूप में प्रस्तावित किया जाता है। उत्तर भारत में, सरसों का साग ख्यात है, जिसे मक्की की रोटी के साथ खाया जाता है। साग गोश्त या हरियाली मांस पंजाब में एक लोकप्रिय पकवान है। पाकिस्तान में, साग को ज़्यादातर पंजाब में खाया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Punjabi_Sarsoon_Ka_Saag.JPG/960px-Punjabi_Sarsoon_Ka_Saag.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Punjabi_Sarsoon_Ka_Saag.JPG","views":48219,"langs":["ar","bn","ca","es","fr","he","hi","id","ja","jv","kn","ko","or","pa","pt","te","uk"],"langNames":{"ar":"ساغ","bn":"শাক (তরকারি)","ca":"Saag","es":"Saag","fr":"Saag","he":"סאג","hi":"साग","id":"Saag","ja":"サーグ","jv":"Saag","kn":"ಸಾಗ್","ko":"사그","or":"ଶାଗ","pa":"ਸਾਗ","pt":"Saag","te":"ఆకుకూర వంటకం","uk":"Сааг"},"sourceLanguage":"hi"},{"title":"Sai bhaji","name":"Sai bhaji","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Sai_bhaji","ingredients":["Dal","spinach","greens","other vegetables"],"prepSummary":"The main ingredients used in sai bhaji include chopped spinach leaves, as well as smaller quantities of fenugreek, dill and gongura leaves. The greens are mixed with drained lentils (usually channa dal or moong dal) and cooking oil to prepare the stew. The curry has a smooth and creamy texture once cooked.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Sindhi_Sai_Bhaji.JPG/960px-Sindhi_Sai_Bhaji.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Sindhi_Sai_Bhaji.JPG","views":4773,"langs":["as","bn","hi","jv"],"langNames":{"as":"সাই ভাজি","bn":"সাই ভাজি","hi":"साई भाजी","jv":"Sai bhaji"}},{"title":"Tarkari","name":"Tarkari","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Tarkari","ingredients":["Vegetables"],"prepSummary":"தர்கறி (Tarkari) என்பது காரமான காய்கறி உணவாகும். இது இந்தியத் துணைக் கண்டத்தில் தோன்றியது; குறிப்பாக வங்கதேசம், இந்தியா மற்றும் நேபாளம். தர்கறியின் தயாரிப்பு முறையானது எளிய முறையிலிருந்து சிக்கலான முறை வரையுள்ளது. காய்கறிகளிலிருந்து தயாரிக்கப்படும் இந்த கறி வகை உணவு இந்தியத் துணைக் கண்டத்தில் மொரிசியசு, பிஜி, தென்னாப்பிரிக்கா மற்றும் கரீபியனில் அதிக அளவில் பிரபலமாக உள்ளன.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Labra_tarkari-MA17.jpg/960px-Labra_tarkari-MA17.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":5666,"langs":["bn","es","ko","ne","ta","uk"],"langNames":{"bn":"সবজি তরকারি","es":"Tarkari","ko":"타르카리","ne":"तरकारी","ta":"தர்கறி","uk":"Таркарі"},"sourceLanguage":"ta"},{"title":"Thongba","name":"Thongba","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Thongba","views":140,"notFood":"a disambiguation page"},{"title":"Xacuti","name":"Xacuti","country":"India","region":"Goa former Estado da Índia Portuguesa","url":"https://en.wikipedia.org/wiki/Xacuti","ingredients":["Crabs","chicken","lamb or beef","white poppy seeds","roasted shredded coconut","dried red chillies"],"prepSummary":"சாகுட்டி(Xacuti) (கொங்கணி: शागोती சாகோட்டி) என்பது இந்தியாவின் கோவாவில் தயாரிக்கப்படும் ஒரு கறியாகும். இதில் வெள்ளை கசகசா, நறுக்கிய வெங்காயம், வறுத்துத் துருவிய தேங்காய் மற்றும் பெரிய உலர்ந்த சிவப்பு மிளகாய் உள்ளிட்ட சிக்கலான மசாலாப் பொருட்கள் சேர்க்கப்படுகின்றன. இது பொதுவாக நண்டுகள், கோழி, ஆட்டுக்கறி அல்லது மாட்டிறைச்சியுடன் தயாரிக்கப்படுகிறது. இது போர்த்துகீசிய மொழியில் சகுட்டி என்றும் அழைக்கப்படுகிறது. கோவாவில் பொதுவாக சாகோட்டி என்று அழைக்கப்படும் சகுட்டி, கோவாவின் பெர்னெம் தாலுக்காவில் உள்ள கர்மல் கிராமத்தில் (தற்போது அரம்போல்) தோன்றியதாகக் கருதப்படுகிறது. வரலாற்று ரீதியாக, உள்ளூர் மீனவர்க","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Xacuti-2.jpg/960px-Xacuti-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kugelblintz","licence":"CC BY-SA 4.0","leadFile":"Xacuti-2.jpg","views":22306,"langs":["as","bn","es","ja","jv","kn","pt","ta"],"langNames":{"as":"শাগুতি‍","bn":"শাগুতি","es":"Chacuti","ja":"シャクティ (料理)","jv":"Xacuti","kn":"ಶಾಕೂತಿ","pt":"Chacuti","ta":"சாகுட்டி"},"sourceLanguage":"ta"},{"title":"Achappam","name":"Achappam","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Achappam","ingredients":["Rice flour"],"prepSummary":"Achappam are made using patterned irons or molds to give the characteristic size, shape, and surface impression. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is lifted from the oil after the cookie separates from the iron.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Achappam_Rose_Cookie_Achu_Murukku_%282%29.jpg/960px-Achappam_Rose_Cookie_Achu_Murukku_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vikram Rajashekar","licence":"CC BY-SA 4.0","views":17523,"langs":["as","bn","fa","he","ja","jv","ml","ms","pl","si","ta","uk","zh"],"langNames":{"as":"আচাপ্পম","bn":"আচাপ্পাম","fa":"آچاپم (کوکی)","he":"אצ'אפאם","ja":"コキス","jv":"Achappam","ml":"അച്ചപ്പം","ms":"Kuih Loyang","pl":"Achappam","si":"කොකිස්","ta":"அச்சு முறுக்கு","uk":"Ачаппам","zh":"蜂窩餅"},"originClaims":["Sri Lanka","Netherlands","India"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Batata vada","name":"Batata vada","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Batata_vada","ingredients":["Potatoes","chickpea flour"],"prepSummary":"The potato filling and the batter used to coat the filling are the only two components of batata vada. The potatoes are boiled, mashed coarsely and set aside. Seasoning like asafoetida, mustard seeds, chillies, onions and curry leaves are pan-fried with garlic-ginger paste, turmeric and salt, then cooked with the mashed potatoes. Batata vadas are usually accompanied by green chutney or dry chutneys, such as Shengdana Chutney (chutney in dry powder made from crushed groundnuts) and garlic-coconut chutney.","course":"Hors d'oeuvre/starter/appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Batata_Vada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meena Kadri (Meanest Indian) from Glasgow, Scotland","licence":"CC BY 2.0","views":15231,"langs":["ar","as","bn","es","fr","gu","he","id","jv","kn","ko","mr","pa","ta","uk","uz"],"langNames":{"ar":"بطاطا فادا","as":"বটাটা বড়া","bn":"বাটাটা বড়া","es":"Batata vada","fr":"Batata vada","gu":"બટેટાવડાં","he":"בטטה ואדה","id":"Batata vada","jv":"Batata vada","kn":"ಬಟಾಟಾ ವಡಾ","ko":"바타타 바다","mr":"बटाटा वडा","pa":"ਬਟਾਟਾ ਵੜਾ","ta":"உருளைக்கிழங்கு போண்டா","uk":"Батата вада","uz":"Batata vada"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bikaneri bhujia","name":"Bikaneri bhujia","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Bikaneri_bhujia","ingredients":["Vigna aconitifolia","gram flour","groundnut oil"],"prepSummary":"A dough of moth bean, garbanzo bean, gram flour and spices including powdered cellulose, salt, red chilli, black pepper, cardamom, cloves, etc. is made into the snack by pressing it through a sieve and deep frying in vegetable oil.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Shop_selling_Bikaneri_bhujia_in_Jaipur.jpg/960px-Shop_selling_Bikaneri_bhujia_in_Jaipur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nagarjun Kandukuru from Bangalore, India","licence":"CC BY 2.0","views":22552,"langs":["as","bn","hi","id","jv","kn","ml","or","pa","ta"],"langNames":{"as":"বিকানেৰী ভূজিয়া","bn":"বিকানেরী ভূজিয়া","hi":"बीकानेरी भुजिया","id":"Bikaneri bhujia","jv":"Bikaneri bhujia","kn":"ಬಿಕಾನೇರಿ ಭುಜಿಯಾ","ml":"ബികാനേറി ഭുജിയ","or":"ବିକାନେରୀ ଭୁଜିଆ","pa":"ਬੀਕਾਨੇਰੀ ਭੁਜੀਆ","ta":"பிகானேரி புஜியா"},"province":"Bikaner District","city":"Bikaner","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bonda (snack)","name":"Bonda (snack)","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Bonda_(snack)","ingredients":["Gram flour batter","potato (or other vegetables)"],"prepSummary":"The process of making a spicy bonda involves making a potato filling that is dipped in gram flour batter and deep-fried. Bonda has a sweet and a spicy variant. Some regional variants in Kerala replace the potato with tapioca (tapioca bonda) or sweet potato and some onion, hard-boiled egg (mutta Bonda), masala, minced meat and other ingredients. In Tamil Nadu, bonda is made from black gram (ulundu) batter. In Andhra Pradesh, it is known as bondalu or poornalu. Vegetable bonda is a dish of Udupi cuisine where fresh green peas and other finely chopped vegetables like French beans, carrots and coriander leaves are used as filling.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/A_Bonda_tribe_of_Odisha_drinking_Mahua_drink.jpg/960px-A_Bonda_tribe_of_Odisha_drinking_Mahua_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suresh Kumar Vakalapudi","licence":"CC BY-SA 4.0","views":15290,"langs":["ar","as","bg","bn","es","fr","it","jv","kn","ko","ml","pa","ta","te"],"langNames":{"ar":"بوندا","as":"বণ্ডা (খাদ্য)","bg":"Бонда","bn":"বোন্ডা","es":"Bonda","fr":"Bonda (Inde)","it":"Bonda (gastronomia)","jv":"Bonda","kn":"ಬೋಂಡಾ","ko":"본다","ml":"ബോണ്ട","pa":"ਬੋਂਡਾ","ta":"போண்டா","te":"బోండా"}},{"title":"Boondi","name":"Boondi","country":"India","region":"Bangladesh India (Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Boondi","ingredients":["Gram flour","sugar"],"prepSummary":"To make sweetened boondi, chickpea flour, baking powder, and food colouring are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Boondi_Raita.jpg/960px-Boondi_Raita.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","views":16233,"langs":["ar","as","bn","fr","gu","he","hi","jv","kn","ko","mr","pa","ta","uk"],"langNames":{"ar":"كرات بوندي","as":"বুণ্ডী বা বুন্দিয়া","bn":"বুন্দিয়া","fr":"Boondi","gu":"બૂંદી","he":"בונדי (מאכל)","hi":"बूंदी (मिठाई)","jv":"Boondi","kn":"ಬೂಂದಿ","ko":"분디","mr":"बुंदी","pa":"ਬੂੰਦੀ (ਮਿਠਾਈ)","ta":"பூந்தி","uk":"Бунді"}},{"title":"Bread pakora","name":"Bread pakora","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Bread_pakora","ingredients":["bread slices","gram flour","mashed potato & Indian spices"],"prepSummary":"Bread pakora is made by frying a slice of bread dipped in a spiced gram flour batter. It is often served with chutney, like tamarind or cilantro-lime.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0c/Bread_Pakora_%28Bread_Pakoda%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"SristiAwasthi21","licence":"CC0","views":10381,"langs":["fa","he","jv","kn","pa","ta","ur"],"langNames":{"fa":"پاکورای نان","he":"לחם פקורה","jv":"Roti pakora","kn":"ಬ್ರೆಡ್ ಪಕೋಡಾ","pa":"ਬਰੈੱਡ ਪਕੌੜਾ","ta":"பிரெட் பக்கோடா","ur":"بریڈ پکوڑا"}},{"title":"Chicken 65","name":"Chicken 65","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Chicken_65","prepSummary":"चिकन 65 दक्षिण भारत का एक लोकप्रिय मसालेदार, तला हुआ चिकन व्यंजन है, जिसे बार में हलके नाश्ते के रूप में, या मुख्य भोज से पहले परोसा जाता है, या जो जल्दी बनने वाला नाश्ता है। पकवान का स्वाद अदरक, लाल मिर्च, सरसों का पाउडर और सिरका से आता है, हालांकि सटीक व्यंजन विधि भिन्न हो सकती है। यह हड्डी सहित या रहित चूज़े का उपयोग करते हुए बनाया जा सकता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Chicken_65_%28Dish%29.jpg/960px-Chicken_65_%28Dish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amiyashrivastava","licence":"CC BY-SA 3.0","views":97544,"langs":["ar","fa","fr","hi","it","ja","jv","ml","pa","ta"],"langNames":{"ar":"دجاج 65","fa":"مرغ ۶۵","fr":"Chicken 65","hi":"चिकन 65","it":"Chicken 65","ja":"Chicken 65","jv":"Pitik 65","ml":"ചിക്കൻ 65","pa":"ਚਿਕਨ 65","ta":"சிக்கன் 65"},"sourceLanguage":"hi"},{"title":"Chicken lollipop","name":"Chicken lollipop","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Chicken_lollipop","ingredients":["Chicken wings","batter"],"prepSummary":"Recipes vary at different restaurants. However, many start by using the middle segment of the chicken wing or thigh. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy red batter whose main ingredients include red chili powder, and turmeric. The coated chicken is then marinated for a couple of hours. The marinated chicken is usually deep fried in oil, but another choice is baking the chicken. The exposed bone is sometimes wrapped in aluminum foil.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Chicken_lollipop_in_Goa.jpg/960px-Chicken_lollipop_in_Goa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peiling Tan from Singapore, Singapore","licence":"CC BY 2.0","views":26108,"langs":["ar","es","fa","he","hi","jv","kn","pt","ta"],"langNames":{"ar":"مصاصة دجاج","es":"Piruleta de pollo","fa":"آب‌نبات‌چوبی مرغ","he":"עוף לוליפופ","hi":"चिकन लॉलीपॉप","jv":"Pitik lollipop","kn":"ಚಿಕನ್ ಲಾಲಿಪಾಪ್","pt":"Pirulito de frango","ta":"சிக்கன் லாலிபாப்"},"originClaims":["India","Pakistan"]},{"title":"Chirote","name":"Chirote","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Chirote","ingredients":["Maida","sugar","ghee"],"prepSummary":"It's prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. The outcome resembles a semi golden brown fluffy poori, which is then sprinkled liberally with powdered sugar and optionally grated almonds and cashew.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Chirote.jpg/960px-Chirote.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kashmira3091","licence":"CC BY-SA 4.0","views":5934,"langs":["hi","jv","kn","ta"],"langNames":{"hi":"चिरोटी","jv":"Chiroti","kn":"ಚಿರೋಟಿ","ta":"சிரோட்டி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Far far","name":"Far far","country":"India","url":"https://en.wikipedia.org/wiki/Far_far","ingredients":["Potato starch","sago"],"prepSummary":"ফার-ফার (এছাড়াও ফ্রাইম বা ববি) হল একটি ভারতীয় জলখাবার যা মূলত আলুর মাড় এবং হালকা রঙ্গিন সাগু দিয়ে তৈরি করা হয়। এছাড়াও এরারুট এবং গমের আটাও দিয়েও বানানো হয়। ফার ফার কড়া ভাজা হলে তাৎক্ষণিকভাবে ফুলে উঠে এবং সেগুলি জলখাবার হিসাবে খাওয়া হয় বা অন্যান্য খাবারের সাথে পাঁপড়ের মতো পরিবেশন করা হয়। ফার ফার বিভিন্ন রঙের এবং আকারে হয় যেমন তারা, ফাঁপা নলাকৃতির এবং সমতল চতুর্ভুজ আকৃতির, গিয়ার, বিমান এবং বিভিন্ন প্রাণীর আকারের হয়ে থাকে। ফার ফার প্যাকেটজাত করে বা বয়ামে বেশ অনেকদিন সংরক্ষণ করে রাখা যায়। সাধারণত জলখাবার হিসেবে খাওয়া হয়ে থাকে। ফেরিওয়ালারা ফেরি করে ফার ফার বিক্রি করে থাকেন। তবে","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Fryums_-_03.jpg/960px-Fryums_-_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dharmadhyaksha","licence":"CC BY-SA 4.0","leadFile":"Fryums_-_03.jpg","views":18111,"langs":["bn","fa","ja"],"langNames":{"bn":"ফার ফার (জলখাবার)","fa":"پفک هندی","ja":"ファーファー"},"sourceLanguage":"bn"},{"title":"Kakara pitha","name":"Kakara pitha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Kakara_pitha","ingredients":["Wheat flour","sugar","coconut","cardamom","chhena"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/ATTA_KAKARA.jpg/960px-ATTA_KAKARA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanshlistha m","licence":"CC BY 3.0","leadFile":"ATTA_KAKARA.jpg","views":2747,"langs":["ar","bn","or"],"langNames":{"ar":"كاكارا بيثا","bn":"কাকড়া পিঠা","or":"କାକରା ପିଠା"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Manchurian (dish)","name":"Manchurian (dish)","country":"India","region":"Indian Chinese","url":"https://en.wikipedia.org/wiki/Manchurian_(dish)","ingredients":["फूलगोभी"],"prepSummary":"मंचूरियन भारतीय चीनी व्यंजनों की एक श्रेणी है जिसे मुर्ग़ी, फूलगोभी (गोभी), झींगा, मछली, मटन और पनीर जैसी सामग्रियों को मोटे तौर पर काटकर, गहरा तलकर और फिर सोया सॉस से स्वादिष्ट चटनी में सॉटे करके बनाया जाता है। हालाँकि यह एक चीनी व्यंजन नहीं है, यह चीनी पाक और मसाला तकनीकों के उस अनुकूलन का परिणाम है जो विशेष रूप से भारतीय स्वाद के अनुरूप बनाया गया है और यह भारतीय-चीनी खाने का एक मुख्य आइटम बन गया है।","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Tasty_fish_manchurian.jpg/960px-Tasty_fish_manchurian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dhivya Bharathi Official","licence":"CC BY-SA 4.0","views":77229,"langs":["bn","fr","hi","ja","jv","kn","ml","mr","pa","zh"],"langNames":{"bn":"মাঞ্চুরিয়ান","fr":"Manchurian","hi":"मंचूरियन (व्यंजन)","ja":"マンチュリアン (料理)","jv":"Gobi Manchurian","kn":"ಗೋಬಿ ಮಂಚೂರಿಯನ್","ml":"ഗോബി മഞ്ചൂറിയൻ","mr":"मंचुरियन (खाद्यपदार्थ)","pa":"ਮੰਚੂਰੀਅਨ","zh":"满洲菜"},"sourceLanguage":"hi"},{"title":"Mirchi bada","name":"Mirchi bada","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Mirchi_bada","ingredients":["Green chillies","gram flour","potatoes"],"prepSummary":"It is prepared by halving a mirchi (banana pepper), filling it with spices, a coating of mashed potatoes, and gram flour. Initially, the green chilli is fried alongside the potatoes and spices, and subsequently, it is deep-fried with a layer of gram flour coating.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Mirchi_Bada_from_Jodhpur_1.jpg/960px-Mirchi_Bada_from_Jodhpur_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pyaaz Kachori","licence":"CC0","leadFile":"Mirchi_Bada_from_Jodhpur_1.jpg","views":3275,"langs":["ar","hi","kn","ta","te"],"langNames":{"ar":"ميرشي بادا","hi":"मिर्ची बड़ा","kn":"ಮಿರ್ಚಿ ಭಜಿ","ta":"மிளகாய் வடை","te":"మిరపకాయ బజ్జీ"},"province":"Jodhpur","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Namak para","name":"Namak para","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Namak_para","ingredients":["Flour (whole wheat","refined","or semolina)","cumin","carom seeds","caraway seeds","ghee"],"prepSummary":"thumb ನಮಕ್ ಪಾರಾ (ನಿಮ್ಕಿ, ನಿಮ್ಕಿನ್) ಭಾರತೀಯ ಉಪಖಂಡದಲ್ಲಿ ತಿನ್ನಲ್ಪಡುವ ಗರಿಗರಿಯಾದ ಉಪ್ಪುಖಾರವಿರುವ ಲಘು ಆಹಾರವಾಗಿದೆ. ಪಂಜಾಬ್ ಮತ್ತು ಉತ್ತರ ಪ್ರದೇಶದ ಕೆಲವು ಭಾಗಗಳಲ್ಲಿ ಕೆಲವೊಮ್ಮೆ ಇದನ್ನು ಮಠರಿ ಎಂದು ಕೂಡ ಕರೆಯಲಾಗುತ್ತದೆ. ನಮಕ್ ಪಾರಾ (ಮೈದಾ, ಎಣ್ಣೆ ಮತ್ತು ನೀರಿನಿಂದ ತಯಾರಿಸಲಾದ) ಹಿಟ್ಟಿನ ರಿಬ್ಬನ್‍ನಂತಹ ಪಟ್ಟಿಯಾಗಿರುತ್ತದೆ. ಇದನ್ನು ಸ್ವಲ್ಪ ಪ್ರಮಾಣದಲ್ಲಿ ಅಜವಾನ ಮತ್ತು ಜೀರಿಗೆ ಬೀಜಗಳನ್ನು ಶುದ್ಧ ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆಯಲ್ಲಿ ಕರಿದು ಹಾಕಿ ರುಚಿಗೊಳಿಸಲಾಗುತ್ತದೆ. ಇದನ್ನು ಸಿದ್ಧಮಾಡಿಕೊಳ್ಳಲು ಸುಮಾರು ೧೦ ನಿಮಿಷಗಳು ಬೇಕಾಗುತ್ತದೆ ಮತ್ತು ಬೇಯಿಸಿಕೊಳ್ಳಲು ೨೦ ನಿಮಿಷಗಳು ಬೇಕಾಗುತ್ತದೆ. ಇದರ ನೋಟ, ರುಚಿ ಮತ್ತು ರಚನೆಯನ್ನು ಸಮೋಸಾ ಪೇಸ್ಟ್ರಿಗೆ ಹೋಲಿಸಬಹುದು. ನಮಕ್ ಪಾರಾಗೆ ಇತರ ರುಚಿಕಾರಗಳನ್ನು ಕೂಡ ಸೇರಿಸಬಹುದು,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Namak_paray_made_at_home.jpg/960px-Namak_paray_made_at_home.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Enterprisevalue1","licence":"CC BY-SA 4.0","leadFile":"Namak_paray_made_at_home.jpg","views":9493,"langs":["bn","kn","ne","ur"],"langNames":{"bn":"নিমকি","kn":"ನಮಕ್ ಪಾರಾ","ne":"निम्की","ur":"نمک پارہ"},"sourceLanguage":"kn"},{"title":"Sweet shells","name":"Sweet shells","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Sweet_shells","ingredients":["Maida","water or milk"],"prepSummary":"இனிப்புகுண்டுகள் (Sweet shells) (தெலுங்கு - கவ்வலு) என்பது இந்தியாவின் ஆந்திர மாநிலத்தில் தயாாிக்கப்படும் இனிப்புகளில் ஒன்று. இது முதலில் அாிசிமாவு, தண்ணீா் அல்லது பால் கலந்து பிசையப்படுகிறது. பின்னர் இதனை சிறு உருண்டைகளாஆக்கி பின் தட்டையாக்கி சுருட்டப்படுகிறது. அவை (கவ்வலு) வடிவத்தில் சிறப்புக் கருவியைக் கொண்டு உருவாக்கப்படுகிறது கோலிகுண்டுகள். இது எண்ணெய் அல்லது நெய்யால் வறுத்து பகல் உணவிற்கு தயாராகிறது. இதை சாப்பிடும்போது உடன் சா்க்கரை அல்லது வெல்லப் பாகை ஊற்றி சாப்பிடலாம்.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Goa...Sweet_and_sour_prawn_curry_in_a_earthern_pot_IMG_20210120_132235.jpg/960px-Goa...Sweet_and_sour_prawn_curry_in_a_earthern_pot_IMG_20210120_132235.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharbelle Fernandez","licence":"CC BY-SA 4.0","views":2720,"langs":["bn","ta","te"],"langNames":{"bn":"গাভালু","ta":"இனிப்பு குண்டுகள்","te":"గవ్వలు"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Unnakai","name":"Unnakai","country":"India","region":"Malabar","url":"https://en.wikipedia.org/wiki/Unnakai","ingredients":["Nendran banana","coconut","ghee","egg white","cardamom powder","sugar"],"prepSummary":"The main ingredient of this dish is steamed and mashed nedran banana, which is a staple in Kerala, India. The relatively dry puree becomes the dough, which is rolled and flattened into patties. These patties are stuffed with sweetened beaten egg, scrapped flesh of coconut, nuts, raisins and cardamom, a spice which is rolled into the shape of a spindle with oiled palm.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Unnakai_%28%E0%B4%89%E0%B4%A8%E0%B5%8D%E0%B4%A8%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%BE%E0%B4%AF%E0%B5%8D%E2%80%8C%29.jpg/960px-Unnakai_%28%E0%B4%89%E0%B4%A8%E0%B5%8D%E0%B4%A8%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%BE%E0%B4%AF%E0%B5%8D%E2%80%8C%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jyothis Thaliath","licence":"CC BY-SA 4.0","views":2133,"langs":["ml","ta"],"langNames":{"ml":"കായട","ta":"உன்னக்காயா"}},{"title":"Sweets from the Indian subcontinent","name":"Sweets from the Indian subcontinent","country":"India","url":"https://en.wikipedia.org/wiki/Sweets_from_the_Indian_subcontinent","prepSummary":"भरतीय मिठाइयाँ अपनी समृद्ध और विविध विरासत के लिए जानी जाती हैं। वे विभिन्न क्षेत्रों, संस्कृतियों और परंपराओं से प्रभावित हैं। भारतीय मिठाइयाँ आमतौर पर दूध, चीनी, और अन्य प्राकृतिक सामग्री से बनाई जाती हैं। वे अक्सर मीठे, रसीले, और स्वादिष्ट होते हैं।भारतीय मिठाइयाँ व मिष्ठान्न शक्कर, अन्न और दूध के अलग अलग प्रकार से पकाने और मिलाने से बनती हैं। खीर और लप्सी सबसे सामान्य मिठाइयाँ हैं जो प्रायः सभी के घर में बनती हैं। अधिकतर मिठाइयाँ हाट से मोल ली जाती हैं। मिठाई बनाने वाले व्यवसायी रसोइयों को 'मिठाईवाला' कहते हैं। भारत की संस्कृति के ही अनुसार यहाँ सभी प्रदेशों की मिठाई में भी कुछ-कुछ विभिन्न","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Sweets_Mithai_in_Shops_for_Diwali_and_other_Festivals_of_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aashish Jethra","licence":"CC BY 2.0","views":28097,"langs":["ar","bn","es","hi","hy","id","ko","ml","mr","nl","ro","te","ur"],"langNames":{"ar":"حلويات من شبه القارة الهندية","bn":"মিষ্টি","es":"Dulces de la India","hi":"भारतीय मिठाई","hy":"Հնդկական քաղցրավենիք","id":"Penganan Asia Selatan","ko":"미타이","ml":"ഇന്ത്യൻ മധുരപലഹാരങ്ങൾ","mr":"मिठाई","nl":"Mithai","ro":"Dulciurile Asiei de Sud","te":"భారతీయ మిఠాయిలు","ur":"مٹھائی (برصغیر)"},"sourceLanguage":"hi"},{"title":"Ada pradhaman","name":"Ada pradhaman","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Ada_pradhaman","ingredients":["Rice ada","Coconut milk","jaggery or sugar","ghee"],"prepSummary":"Cooked rice ada is added to coconut milk, then topped with a jaggery syrup and other ingredients such as nuts, raisins, and cardamom powder. The dish is usually served hot. It is one of the most common desserts in Kerala.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/%E0%B4%85%E0%B4%9F%E0%B4%AA%E0%B5%8D%E0%B4%B0%E0%B4%A5%E0%B4%AE%E0%B5%BB.JPG/960px-%E0%B4%85%E0%B4%9F%E0%B4%AA%E0%B5%8D%E0%B4%B0%E0%B4%A5%E0%B4%AE%E0%B5%BB.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noble P. Abraham (നോബിൾ പി. ഏബ്രഹാം)","licence":"CC BY-SA 3.0","leadFile":"അടപ്രഥമൻ.JPG","views":20097,"langs":["ar","as","bn","he","hy","ml","ta"],"langNames":{"ar":"حلوى آدا برادهامان","as":"আডা প্ৰধমন","bn":"অডা প্রধামন","he":"עדה פראדהמן","hy":"Ադա պրադաման","ml":"അടപ്രഥമൻ","ta":"அடைப் பிரதமன்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Adhirasam","name":"Adhirasam","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Adhirasam","ingredients":["Rice flour","jaggery"],"prepSummary":"The authentic preparation takes about a week. First the rice is soaked in water and dried in shade and ground into a fine powder when the rice is 3/4th dried and retains some moisture. For adding sweet \"vellam\" (jaggery in Tamil) is melted in water by boiling it till it reaches soft-ball consistency (, if using a candy thermometer) and added to the rice flour along with some powdered cardamom to make a thick dough. It is then transferred to an earthenware pot and the top of the pot is closed with a thin white cloth. It is then allowed to ferment for about 3–5 days by placing it in the sunlight during the day.","course":"Sweet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Adhirasam_Picture.JPG/960px-Adhirasam_Picture.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nithyasrm","licence":"CC BY-SA 4.0","views":8594,"langs":["id","jv","kn","ms","ta"],"langNames":{"id":"Athrasa","jv":"Adhirasam","kn":"ಅತಿರಸ","ms":"Adhirasam","ta":"அதிரசம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Anarsa","name":"Anarsa","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Anarsa","ingredients":["Jaggery","rice","poppy seed","ghee"],"prepSummary":"Main steps in preparing Anarsas include soaking rice in water for a few days with frequent changes of water, then drying it and grinding it into a fine powder. The rice powder / flour is then mixed with jaggery to create a dough. The dough is then rolled in white poppy seeds, pressed into 550–75 cm round disks or balls, and then fried in ghee. In a variation from the standard recipe, a banana is added to the rice flour base.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Anarsa.jpg/960px-Anarsa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ukr07","licence":"CC BY-SA 4.0","views":13480,"langs":["as","es","hi","mr","ne","ta"],"langNames":{"as":"আনাৰ্ছা","es":"Anarsa","hi":"अनरसा","mr":"अनरसा","ne":"अनरसा","ta":"அனார்சா அல்லது ஹில்சா"},"originClaims":["India","Nepal"]},{"title":"Angoori rasmalai","name":"Angoori rasmalai","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Angoori_rasmalai","ingredients":["Milk","ricotta cheese","sugar"],"prepSummary":"अंगूरी एक लोकप्रिय भारतीय मिठाई है। मिठाई पनीर को चाशनी में भिगो कर बनाया जाता है, जो कि एक मीठा सिरप है और फिर ठीक से अंगूर के आकार की गेंदों को महीन चीनी में लुढ़का कर अंतिम रूप दिया जाता है। अंगूरी हिन्दी के अंगूर से व्युत्पन्न नाम है जो उसके आकार और रूप वाचक है और उसकी मिठास की ओर भी इशारा करता है।","course":"Dessert","views":1736,"langs":["hi","ta"],"langNames":{"hi":"अंगूरी","ta":"அங்கூரி ரசமலாய்"},"sourceLanguage":"hi"},{"title":"Bhagwandas Bagla","name":"Bhagwandas Bagla","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Bhagwandas_Bagla","prepSummary":"ভগবানদাস বাগলা ছিলেন প্রথম মাড়ওয়ারী শেখাওয়াতি কোটিপতি। তিনি একজন অত্যন্ত ধনী কাঠ ব্যবসায়ী ছিলেন এবং বেশ কয়েকটি করাত কলের মালিক ছিলেন। ভগবানদাসজি মূলত রাজস্থানের চুরু, অঞ্চলের বাসিন্দা ছিলেন, তবে তিনি বার্মাতে তাঁর ব্যবসা সম্প্রসারণ করেন এবং শেষ পর্যন্ত রেঙ্গুনে স্থায়ী হন। তিনি রাজা থিবোর রাজত্বকালে বার্মায় তাঁর ব্যবসা শুরু করেন। অ্যাংলো বর্মি যুদ্ধের সময় তিনি একজন বড় সামরিক সরবরাহকারী এবং ঠিকাদার হয়ে ওঠেন; তিনি বার্মায় বেশ কিছু রাস্তা, সেতু ইত্যাদি নির্মাণ করেন। রেঙ্গুন বন্দরের মুখোমুখি হাজার হাজার একর ধান চাষের জমির মালিক ছিলেন তিনি. তিনি একাধারে ব্যাংকার, জমিদার ও ব্যবসায়ী ছিলেন","views":1661,"langs":["bn","ur"],"langNames":{"bn":"ভগবানদাস বাগলা","ur":"بھگوان داس بگلا"},"sourceLanguage":"bn","notFood":"a person"},{"title":"Bakarwadi","name":"Bakarwadi","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Bakarwadi","ingredients":["Gram flour","coconut","poppy seeds"],"prepSummary":"Bakarwadi is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds. It is then fried until it gets crispy.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Bakarwadi-pune-maharashtra-001.jpg/960px-Bakarwadi-pune-maharashtra-001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abhijeet Chandankhede","licence":"CC BY-SA 4.0","views":18069,"langs":["gu","kn","mr","pa","ta"],"langNames":{"gu":"ભાખરવડી","kn":"ಬಾಕರ್ವಡಿ","mr":"बाकरवडी","pa":"ਬਾਕਰਵੜੀ","ta":"பாக்கர்வாடி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bal mithai","name":"Bal mithai","country":"India","region":"Uttarakhand","url":"https://en.wikipedia.org/wiki/Bal_mithai","ingredients":["Khoya","cane sugar","caramelised sugar syrup"],"prepSummary":"Bal Mithai is made by cooking khoya (evaporated milk cream) with cane sugar until it becomes dark brown in color, colloquially called 'chocolate' for its color resemblance. This is allowed to settle and cool, and cut into cubes which are then coated with small white balls made of sugar coated roasted poppy seeds.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Bal_mithai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"vkumar","licence":"CC BY 3.0","views":17135,"langs":["bn","hi","kn","ta","uk"],"langNames":{"bn":"বাল মিঠাই","hi":"बाल मिठाई","kn":"ಬಾಲ್ ಮಿಠಾಯಿ","ta":"பால் மிட்டாய்","uk":"Бал-Мітхаі"},"province":"Almora","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Basundi","name":"Basundi","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Basundi","ingredients":["Milk","sugar","cardamom","saffron"],"prepSummary":"Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/A_matka_full_of_frozen_Saffron_Basundi.jpg/960px-A_matka_full_of_frozen_Saffron_Basundi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":48730,"langs":["ar","as","gu","hi","kn","ko","mr","pa","ta"],"langNames":{"ar":"مهلبية هندية","as":"বাচুন্দি","gu":"બાસુંદી","hi":"बासुंदी","kn":"ಬಾಸುಂದಿ","ko":"바순디","mr":"बासुंदी","pa":"ਬਸੁੰਦੀ","ta":"பாசந்தி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bhapa pitha","name":"Bhapa pitha","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Bhapa_pitha","ingredients":["Rice flour","date molasses","coconut","Jaggery"],"prepSummary":"பாபா பிதா (Bhapa pitha) என்பது இந்திய துணைக்கண்டத்தின் கிழக்குப் பகுதியான கிழக்கு இந்தியா வடகிழக்கு இந்தியா வங்காள தேசம் மற்றும் நேபாளத்தில் காணப்புடும் ஒரு வகை அரிசி பிதா ஆகும். பாபா பக்கா வங்காளதேச மக்களால் குளிர்காலத்தில் விரும்பி உண்ணப்படும் ஒரு பாரம்பரிய உணவாகும். புதிதாக அரைத்த அரிசி மாவிலிருந்து இது தயாரிக்கப்படுகிறது. அவியில் வேகவைத்த அரிசி கேக் ஆகும். இதனுள்ளே தேங்காய் மற்றும் பேரீச்சைபாகு நிரப்பப்படுகிறது. பாகுக்கு பதிலாக நாட்டுச்சர்க்கரை அல்லது வெல்லம் பயன்படுத்தலாம்.","course":"Snack, breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Bhapa_pitha.jpg/960px-Bhapa_pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marajozkee","licence":"CC BY-SA 4.0","views":5065,"langs":["ar","as","bn","id","ta","uk"],"langNames":{"ar":"بهابا بيته","as":"টেকেলি পিঠা","bn":"ভাপা পিঠা","id":"Bhapa pitha","ta":"பாபா பிதா","uk":"Бгапа пітха"},"sourceLanguage":"ta"},{"title":"Chakka prathaman","name":"Chakka prathaman","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Chakka_prathaman","ingredients":["Jackfruit","jaggery or sugar","ghee"],"prepSummary":"The main ingredients of chakka prathaman are chakka varattiyathu and jaggery. Chakka varattiyathu is made by cooking finely chopped pieces of Chakka Chula (the edible yellow part of jackfruit) with ghee and jaggery (or sugar) at a high temperature until it becomes paste-like. The dish is usually prepared in a traditional vessel called an uruli (a heavy casting of bronze), to withstand the high temperature. Once this paste is ready, it can be kept for a long time without losing its taste. Metallic containers may damage the taste, thus it is usually keep in bharani, which are made of porcelain. To make the prathaman, the 'chakka varattiyathu' is mixed with water and additional jaggery.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Chakka_pradhaman.jpg/960px-Chakka_pradhaman.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay","licence":"CC BY-SA 4.0","views":844,"langs":["bn","hy","ml","ta"],"langNames":{"bn":"চাক্কা প্রধামান","hy":"Չակկա փրասաման","ml":"ചക്ക പ്രഥമൻ","ta":"பலாப் பாயசம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chakkavaratti","name":"Chakkavaratti","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Chakkavaratti","prepSummary":"சக்கவரட்டி, (Chakkavaratti) சக்க வரட்டியது, சக்க வரட்டி, பதனப்படுத்திய பலாப்பழம் அல்லது பலாப்பழம் அல்வா என்பது பலாப்பழத்திலிருந்து தயாரிக்கப்படும் ஒரு வகை உணவு. இதனைத் தயாரிக்க பலாசுளையிலிருந்து விதைகள் மற்றும் விதையுறைகளை அகற்றி சிறிய துண்டுகளாக பலாப்பழ சுளையினை வெட்டவேண்டும். இந்தப் பலாப்பழத் துண்டுகளுடன் நெய் மற்றும் வெல்லம் சேர்த்து சமைக்கவேண்டும். சமைத்த பலாப்பழத் துண்டுகள் கூழாகவோ (paste) அல்லது பழப்பாகு போன்றோ (Jam) காணப்படும். சமைத்த இந்த உணவு, அறை வெப்பநிலைக்கு குளிர்ந்த பிறகு உண்ணலாம். இது ஆறு முதல் பத்து மாதங்கள் வரை கெடாதிருக்கும். மலையாளிகள் சக்கவரட்டியை பயன்படுத்தி அடா என்ற சிறப்","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Chakkavaratti%28Jackfruit_Jam%29.jpg/960px-Chakkavaratti%28Jackfruit_Jam%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanil Koottala","licence":"CC BY-SA 4.0","leadFile":"Chakkavaratti(Jackfruit_Jam).jpg","views":2343,"langs":["bn","ml","ta","uk"],"langNames":{"bn":"চ্যাক্কাভারাট্টি","ml":"ചക്കവരട്ടി","ta":"சக்கவரட்டி","uk":"Чаккаваратті"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chandrakanti","name":"Chandrakanti","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Chandrakanti","ingredients":["Green gram","rice flour","sugar","ghee"],"prepSummary":"சந்திரகாந்தி (Chandrakanti) என்பது பாசிப்பயறு மற்றும் அரிசி மாவிலிருந்து தயாரிக்கப்படும் இனிப்பு ஆகும். இரண்டு மாவுகளையும் பிசைந்து எண்ணெயில் நன்கு வறுத்து இதை தயார் செய்கின்றனர். சந்திரகாந்தி கிழக்கு இந்தியாவின் கடலோர ஒடிசா பகுதியில் தோன்றிய ஓர் இனிப்பாகும்.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chandrakanti.jpg/960px-Chandrakanti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nayansatya","licence":"CC BY-SA 3.0","views":772,"langs":["ta"],"langNames":{"ta":"சந்திரகாந்தி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chashni","name":"Chashni","country":"Iran","url":"https://en.wikipedia.org/wiki/Chashni","ingredients":["Chili Peppers"],"course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Chashni_wali_gujiya.jpg/960px-Chashni_wali_gujiya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aayushi 25","licence":"CC BY-SA 4.0","views":4072,"langs":["hi"],"langNames":{"hi":"चाशनी"}},{"title":"Chhena gaja","name":"Chhena gaja","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Chhena_gaja","ingredients":["Chhena"],"prepSummary":"Chhena gajas are prepared by combining chhena, similar to cottage cheese, and sooji (semolina), and kneading the dough thoroughly. Water is squeezed out from the mixture, which is then dried briefly until it acquires the right consistency. It is then molded into palm-sized rectangular shapes (gajas), boiled in thick sugar syrup.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Chennapoda.jpg/960px-Chennapoda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"http://recipes.oriyaonline.com/content_images/chhena%20poda.JPG","licence":"FAL","leadFile":"Chennapoda.jpg","views":3969,"langs":["bn","id","or","pa","ta"],"langNames":{"bn":"ছানা গজা","id":"Chhena gaja","or":"ଛେନା ଗଜା","pa":"ਛੇਨਾ ਗਾਜਾ","ta":"சேனா கசா"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chhena jalebi","name":"Chhena jalebi","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Chhena_jalebi","ingredients":["Cottage cheese or chhena","sugar"],"prepSummary":"Chhena jilapi are made in a manner very similar to regular jalebis which are popular throughout India. However, the basic ingredient is fresh curd cheese called chhenna. Fresh chhena is thoroughly kneaded and rolled up into shapes similar to pretzels, before being deep fried. The fully fried chhena pretzels are then soaked in a sugary syrup.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Food-chhanar-jilipi.jpg/960px-Food-chhanar-jilipi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sumit Surai","licence":"CC BY-SA 3.0","leadFile":"Food-chhanar-jilipi.jpg","views":3591,"langs":["bn","pa","ta","uk"],"langNames":{"bn":"ছানার জিলাপি","pa":"ਛੇਨਾ ਜਲੇਬੀ","ta":"சேனா ஜிலேபி","uk":"Чхена жалебі"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chhena Jhili","name":"Chhena Jhili","country":"India","region":"Nimapada","url":"https://en.wikipedia.org/wiki/Chhena_Jhili","ingredients":["Cheese","syrup"],"prepSummary":"छेना झिलि भारत के ओडिशा राज्य की एक लोकप्रिय मिठाई है। यह टेल हुए पनीर और चीनी सिरप से तैयार किया जाता है। कहा जाता है कि जिस व्यक्ति ने इस मिठाई की शुरुआत की अर्थात पहली बार बनाई वह पुरी ज़िले के निमापड़ा के श्याम सुंदरपुर गाँव से आर्त साहू था।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Chenajhili.jpg/960px-Chenajhili.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhashish Panigrahi","licence":"CC BY-SA 3.0","leadFile":"Chenajhili.jpg","views":2472,"langs":["ar","hi","or","ta"],"langNames":{"ar":"تشينا جيلي","hi":"छेना झिल्ली","or":"ଛେନାଝିଲି","ta":"சேனா ஜிலி"},"sourceLanguage":"hi"},{"title":"Chhena kheeri","name":"Chhena kheeri","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Chhena_kheeri","ingredients":["Clarified butter","ghee","sugar"],"prepSummary":"Chhena kheeri is made by deep-frying cubes of chhena cheese. Although typically ghee is used as the frying medium, chefs frequently substitute this with vegetable oil. The cubes are added to milk and sugar, and boiled further until some of the milk evaporates and the dish acquires a thicker consistency, to form a rabdi.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/Chhena_kheeri.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arav-can","licence":"CC BY-SA 4.0","views":2325,"langs":["ar","bn","id","ta"],"langNames":{"ar":"تشينا خيرا","bn":"ছানা ক্ষীর","id":"Chhena kheeri","ta":"பாலாடைக்கட்டி பாயாசம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chhena poda","name":"Chhena poda","country":"India","region":"Dashapalla","url":"https://en.wikipedia.org/wiki/Chhena_poda","ingredients":["Chhena cheese","sugar","cashew nuts raisins cardamom"],"prepSummary":"Chhena poda is usually made at home during traditional festivals in Odisha, such as Durga Puja. Since the mid-1980s, it has gradually found its place in restaurant menus across Odisha. Odisha Milk Federation is investing heavily in mass-producing and popularising this delicacy, determined not to let this happen again.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Chhena_Poda-Puri-Odisha-IMG_1323.jpg/960px-Chhena_Poda-Puri-Odisha-IMG_1323.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhransuphotography","licence":"CC BY-SA 4.0","views":22141,"langs":["bn","id","jv","kn","or"],"langNames":{"bn":"ছানাপোড়া","id":"Chhena poda","jv":"Chhena poda","kn":"ಛೇನಾ ಪೋಡಾ","or":"ଛେନାପୋଡ଼"}},{"title":"Chomchom","name":"Chomchom","country":"Bangladesh","region":"South Asia","url":"https://en.wikipedia.org/wiki/Chomchom","ingredients":["milk","flour","cream","sugar"],"prepSummary":"চমচম হলো বাংলাদেশের টাঙ্গাইলের পোড়াবাড়ী নামক স্থানে উৎপন্ন একটি বিখ্যাত মিষ্টি যা বাংলাদেশ, ভারত এবং পাকিস্তান ছাড়াও সমগ্র ভারতীয় উপমহাদেশেই বিখ্যাত। চমচমকে বাংলাদেশের সকল মিষ্টির রাজা বলা হয়। এটি ছানার তৈরি একপ্রকার মিষ্টি বিশেষ। টাঙ্গাইলের পোড়াবাড়ির চমচম ভৌগোলিক নির্দেশক (জিআই) পণ্য হিসেবে স্বীকৃতি অর্জন করে।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Malai_Chomchom_from_Kolkata%2C_India.jpg/960px-Malai_Chomchom_from_Kolkata%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","views":17152,"langs":["ar","as","bn","hi","it","ja","kn","mr","ne","uk","ur"],"langNames":{"ar":"تشام تشام","as":"চমচম","bn":"চমচম","hi":"चमचम","it":"Cham cham","ja":"チャムチャム (菓子)","kn":"ಚಮ್ಚಮ್","mr":"चोमचोम","ne":"चमचम","uk":"Чомчом","ur":"چم چم"},"sourceLanguage":"bn"},{"title":"Churma","name":"Churma","country":"India","region":"Punjab Bihar","url":"https://en.wikipedia.org/wiki/Churma","ingredients":["Bajri/wheat","ghee","jaggery"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/%22Delectable_Dal_Baati_Churma%22.jpg/960px-%22Delectable_Dal_Baati_Churma%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mahi Tatavarty","licence":"CC BY-SA 4.0","views":9678,"langs":["ar","hi","kn","pa"],"langNames":{"ar":"شورما","hi":"चूरमा","kn":"ಚೂರ್ಮಾ","pa":"ਚੂਰਮਾ"}},{"title":"Crème caramel","name":"Crème caramel","country":"France","region":"Cuban","url":"https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel","ingredients":["Eggs","milk","sugar"],"prepSummary":"Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names or '. The milk may be flavored with vanilla, cinnamon, or lemon peel. The resulting texture is gelatinous and creamy. Turning out larger dishes requires care, as the custard easily splits. Larger dishes also require more care to avoid undercooking the interior or overcooking the exterior. Thus, crème caramel is often cooked and served in individual ramekins.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Creme_Caramel_India.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"SajjadF","licence":"CC BY-SA 3.0","views":173644,"langs":["ar","bg","ca","de","el","es","eu","fa","fr","gl","he","hy","it","ja","jv","kn","ko","ms","nb","pt","ru","sr","sv","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"كريم كراميل","bg":"Крем карамел","ca":"Flam","de":"Flan","el":"Κρέμα καραμελέ","es":"Flan","eu":"Flan","fa":"کرم کارامل","fr":"Crème caramel","gl":"Flan","he":"קרם קרמל","hy":"Կարամելային պուդինգ","it":"Crème caramel","ja":"カスタードプディング","jv":"Crème karamèl","kn":"ಕ್ರೀಮ್ ಕ್ಯಾರಮೆಲ್","ko":"크렘 카라멜","ms":"Puding gula hangus","nb":"Karamellpudding","pt":"Flan","ru":"Карамельный пудинг","sr":"Крем карамел","sv":"Brylépudding","tl":"Leche flan","tr":"Krem karamel","uk":"Карамельний пудинг","uz":"Karamelli puding","vi":"Bánh flan","zh":"焦糖酱布丁"}},{"title":"Dhondas","name":"Dhondas","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Dhondas","ingredients":["Jackfruit or cucumber","rava","jaggery","grated coconut"],"prepSummary":"धोंडास एक भारतीय मिठाई है जो अधिकतर गोवा तथा पश्चिम भारत में लोकप्रिय है ।कटहल या खीरा, रवा, गुड़, नारियल से बनाई जाती है।","views":870,"langs":["hi"],"langNames":{"hi":"धोंडास"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Doodhpak","name":"Doodhpak","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Doodhpak","ingredients":["Milk","Rice","Nuts"],"course":"Dessert","views":2444,"langs":["el","gu","hi"],"langNames":{"el":"Ντουντπάκ","gu":"દૂધપાક","hi":"दूधपाक"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Falooda","name":"Falooda","country":"Iran","region":"South Asia","url":"https://en.wikipedia.org/wiki/Falooda","ingredients":["Milk","rose syrup","vermicelli","sweet basil"],"prepSummary":"فالودا گونه ای دسر خنک از خوراکی مغولایی است که با رشته فرنگی درست می‌شود. خاستگاه این خوراکی به خوراکی ایرانی فالوده بر می‌گردد که گونه‌های مختلف آن در غرب، مرکز و جنوب آسیا رواج دارد. به‌طور مرسوم، از ترکیب شربت گل محمدی، رشته فرنگی، و تخم شربتی با شیر درست می‌شود که اغلب به همراه بستنی ارائه می‌شود.ورمیشلی که برای درست کردن فالودا مورداستفاده قرار می‌گیرد از گندم، آروروت، نشاسته ذرت یا ساگو تهیه می‌شود.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Falooda_icecream.jpg/960px-Falooda_icecream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wind Hashira","licence":"CC BY-SA 4.0","views":102372,"langs":["as","bn","ca","es","eu","fa","fr","gu","ha","he","hi","hy","id","it","ja","jv","kk","kn","ko","ml","my","nb","or","pt","ru","si","sw","ta","te","uk","ur","uz","vi","zh"],"langNames":{"as":"ফালুদা","bn":"ফালুদা","ca":"Falooda","es":"Falooda","eu":"Falooda","fa":"فالودا","fr":"Falooda","gu":"ફાલુદા","ha":"Falooda","he":"פאלודה","hi":"फालूदा","hy":"Ֆալուդա","id":"Falooda","it":"Falooda","ja":"ファールーダ","jv":"Falooda","kk":"Фалуда","kn":"ಫ಼ಾಲೂದಾ","ko":"팔루다","ml":"ഫലൂഡ","my":"ဖာလူဒါ","nb":"Falooda","or":"ଫାଲୁଦା","pt":"Falooda","ru":"Фалуда","si":"ෆලුඩා","sw":"Falooda","ta":"ஃபலூடா","te":"ఫలూడా","uk":"Фалуда","ur":"فالودہ","uz":"Faluda","vi":"Falooda","zh":"法鲁达"},"sourceLanguage":"fa"},{"title":"Gajar ka halwa","name":"Gajar ka halwa","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Gajar_ka_halwa","ingredients":["Carrots","milk","water","ghee","sugar","khoya"],"prepSummary":"Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, cardamom, khoya, and ghee. Being a combination of milk and carrots, it is known as milk flavored gajar ka halwa but in the other case, the combination of cream or mava (khoya) and carrot is described as mava flavored gajar ka halwa. For cooking, a cooker or kadai is usually preferred. Vasundhara Chauhan, writing for The Hindu, writes that gajar ka halwa should be slow-cooked and that using a pressure cooker spoils the dish.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Delicious_Gajar_Ka_Halwa.jpg/960px-Delicious_Gajar_Ka_Halwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharvarism","licence":"CC BY-SA 4.0","views":66246,"langs":["ar","as","bn","hi","id","it","ja","jv","kn","lt","mr","ne","or","pa","pt","ta","te","ur"],"langNames":{"ar":"حلوى الجزر","as":"গাজৰৰ হালোৱা","bn":"গাজরের হালুয়া","hi":"गाजर का हलवा","id":"Gajar ka halwa","it":"Halwa di carote","ja":"ガジャルハルワ","jv":"Gajar ka halwa","kn":"ಕ್ಯಾರೆಟ್ ಹಲ್ವಾ","lt":"Morkų chalva","mr":"गाजर हलवा","ne":"गाजरको हलुवा","or":"ଗାଜର ହାଲୁଆ","pa":"ਗਜਰੇਲਾ","pt":"Gajar ka halwa","ta":"காரட் அல்வா","te":"క్యారెట్ హల్వా","ur":"گاجر کا حلوہ"}},{"title":"Galya pulla","name":"Galya pulla","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Galya_pulla","views":152},{"title":"Gulab jamun","name":"Gulab jamun","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Gulab_jamun","ingredients":["Khoa","saffron","maida","sugar"],"prepSummary":"In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as khoya, remain. The solids are kneaded with flour (maida), and small balls of this dough are deep-fried in oil or ghee (clarified butter) at a low temperature, then soaked in a light sugar syrup flavored with green cardamom and rose water, kewra or saffron.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c1/Gulab-jamun-wallpaper-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sapra5379","licence":"CC BY-SA 4.0","leadFile":"Gulab-jamun-wallpaper-1.jpg","views":253308,"langs":["ar","as","bn","ca","da","de","es","eu","fa","fr","gu","ha","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","ms","nb","ne","or","pa","pl","pt","ro","ru","sv","ta","te","th","uk","ur","uz"],"langNames":{"ar":"جولاب جامون","as":"লালমোহন","bn":"কালোজাম","ca":"Gulab jamun","da":"Gulab jamun","de":"Gulab Jamun","es":"Gulab yamun","eu":"Gulab jamun","fa":"گلاب جامون","fr":"Gulab jamun","gu":"ગુલાબ જાંબુ","ha":"Gulab jamun","he":"גולאב ג'אמון","hi":"गुलाब जामुन","hy":"Գուլաբ ջամուն","id":"Gulab jamun","it":"Gulab jamun","ja":"グラブ・ジャムン","jv":"Gulab jamun","kn":"ಗುಲಾಬ್ ಜಾಮುನ್","ko":"굴랍자문","ml":"ഗുലാബ് ജാമുൻ","mr":"गुलाबजाम","ms":"Gulab jamun","ne":"लाल मोहन","nb":"Gulab jamun","or":"ଗୋଲାପଜାମୁ","pa":"ਗੁਲਾਬ ਜਾਮਨ","pl":"Gulab jamun","pt":"Gulab jamun","ro":"Gulab jamun","ru":"Гулаб джамун","sv":"Gulab jamun","ta":"குலாப் ஜாமுன்","te":"గులాబ్ జామున్","th":"กุหลาบ จามุน","uk":"Гулаб джамун","ur":"گلاب جامن","uz":"Gulab jamun"},"originClaims":["Pakistan","India"]},{"title":"Jaynagarer Moa","name":"Jaynagarer Moa","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Jaynagarer_Moa","prepSummary":"Jaynagarer Moa is made with Nolen Gur (jaggery made from date palm tree extract with exquisite taste and aroma), Kanakchur khoi (a form of popped rice made from a special variety of aromatic rice), Gawa ghee (a type of clarified butter made from cow's milk), ' (cardamom), and posto (poppy seed).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Jaynagarer_Moa_in_West_Bengal%2C_India%2C_photo_by_Yogabrata_Chakraborty.jpg/960px-Jaynagarer_Moa_in_West_Bengal%2C_India%2C_photo_by_Yogabrata_Chakraborty.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":7028,"langs":["as","bn","es","jv","ml","or"],"langNames":{"as":"জয়নগৰৰ মোৱা","bn":"জয়নগরের মোয়া","es":"Jaynagarer Moa","jv":"Jaynagarer moa","ml":"ജോയ്‌നഗരേർ മോവ","or":"ଜୟନଗର ମୁଆଁ"}},{"title":"Jolbhora Sandesh","name":"Jolbhora Sandesh","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Jolbhora_Sandesh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Jolvora_talsash%2C_a_type_of_popular_Bengali_sandesh_sweets%2C_photographed_in_West_Bengal%2C_India%2C_September_26%2C_2024.jpg/960px-Jolvora_talsash%2C_a_type_of_popular_Bengali_sandesh_sweets%2C_photographed_in_West_Bengal%2C_India%2C_September_26%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":4229},{"title":"Kalakand","name":"Kalakand","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Kalakand","ingredients":["Chhena","milk","water","sugar","ghee or butter","pistachios"],"prepSummary":"To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading. It is then added to the reduced milk-water mixture and cooked until it becomes a thick paste. Then sugar is added, and the mixture is cooked on low heat and stirred continuously until it thickens to a fudge-like consistency. Then ghee (clarified butter) or butter is added, and the mixture is cooked and stirred another five minutes until it acquires a glossy appearance.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Kalakand_sweet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ప్రశాంతి","licence":"CC BY-SA 4.0","views":31055,"langs":["as","bn","es","hi","ja","kn","ml","mr","pa","ur"],"langNames":{"as":"কালাকান্দ","bn":"কালাকান্দ","es":"Qalaqand","hi":"कलाकंद","ja":"カラカンド","kn":"ಕಲಾಕಂದ್","ml":"കലാഖണ്ട്","mr":"कलाकंद","pa":"ਕਲਾਕੰਦ","ur":"قلاقند"}},{"title":"Kalathappam","name":"Kalathappam","country":"India","region":"North Malabar","url":"https://en.wikipedia.org/wiki/Kalathappam","ingredients":["Rice flour","coconut","shallots","jaggery","cashew nut"],"prepSummary":"The traditional Kasaragodian way of cooking kalathappam is a bit different from other places. The batter of rice, coconut flakes, onions, cardamom and water is poured into hot oil in a traditional utensil called uruli. Metal is placed over the uruli over which fire is placed in coconut shells. It is heated from above and below.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ed/Kunji_Kalathappam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aidemsup","licence":"CC BY-SA 4.0","views":4616,"langs":["bn","fr","jv","ml","ta"],"langNames":{"bn":"কলাথাপ্পাম","fr":"Kalathappam","jv":"Kalathappam","ml":"കലത്തപ്പം","ta":"கலத்தப்பம்"}},{"title":"Kansar","name":"Kansar","country":"India","region":"South Gujarat","url":"https://en.wikipedia.org/wiki/Kansar","ingredients":["Cracked wheat","gour","ghee"],"prepSummary":"कंसर गुजरात, भारत में लोकप्रिय मिठाई है, जो गुड़, घी और गेंहूँ से बनाई जाती है। मेहमानों को कंसर मिठाई परोसना गुजराती संस्कृति में सम्मान का संकेत माना जाता है,","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Kansar-Lapsi.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dr. Ranna Pandya, Ishita Pandya & Queen's Kitchen","licence":"CC BY-SA 4.0","views":1639,"langs":["gu","hi","pa"],"langNames":{"gu":"લાપસી","hi":"कंसर","pa":"ਕੰਸਾਰ"},"sourceLanguage":"hi"},{"title":"Karadantu","name":"Karadantu","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Karadantu","ingredients":["Edible gum","dried fruits","bengal gram flour","jaggery","marking-nut seeds"],"prepSummary":"ಕರದಂಟು ಗೋಕಾಕ್‌ದಲ್ಲಿ ತಯಾರಾಗುವ ವಿಶಿಷ್ಟ ಸಿಹಿ ತಿನಿಸು. ಇದನ್ನು ಮರದ ಅಂಟಿನಿಂದ ಮಾಡಲಾಗುತ್ತದೆ. ಈ ಅಂಟಿನೊಂದಿಗೆ ಒಣ ಕೊಬ್ಬರಿ, ಗೋಡಂಬಿ, ಒಣ ದ್ರಾಕ್ಷಿ, ಬಾದಾಮಿ, ಖರ್ಜೂರ, ಪಿಸ್ತಾ ಮುಂತಾದ ಪದಾರ್ಥಗಳೊಂದಿಗೆ ಮತ್ತಷ್ಟು ಒಣ ಹಣ್ಣುಗಳನ್ನು ಸೇರಿಸಿ ದೇಸಿ ತುಪ್ಪದಲ್ಲಿ ಹದವಾಗಿ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಬಿಳಿಯ ಬಣ್ಣದ ಅತಿ ರುಚಿಕರ ಕರದಂಟು, ಉತ್ತರ ಕರ್ನಾಟಕದ ಜಾತ್ರೆಗಳಲ್ಲಿ ಸಿಗುತ್ತದೆ.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7a/Gokak_karadant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Manuhubli","licence":"CC BY-SA 3.0","leadFile":"Gokak_karadant.jpg","views":3985,"langs":["kn"],"langNames":{"kn":"ಕರದಂಟು"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kesari bat","name":"Kesari bat","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Kesari_bat","ingredients":["Semolina","sugar","ghee"],"prepSummary":"கேசரி என்பது இந்திய இனிப்பு வகை உணவு ஆகும். இது கருநாடகாவை தாயகமாகக் கொண்டது. கேசரியில் பல வகைகள் உள்ளன. அவற்றுள் அன்னாசி கேசரி தேங்காய் கேசரி அரிசிக் கேசரி. என்பன குறிப்பிடத்தக்கன.","course":"Breakfast in Karnataka, northern Tamil Nadu and Kerala; dess","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/KEsari_baat.jpg/960px-KEsari_baat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xamtra","licence":"CC BY-SA 4.0","leadFile":"KEsari_baat.jpg","views":15731,"langs":["ar","bn","fr","jv","kn","or","pa","ta"],"langNames":{"ar":"كيساري بات","bn":"কেশরি বাথ","fr":"Kesari bhath","jv":"Kesari bat","kn":"ಕೇಸರಿ ಬಾತ್","or":"କେସରି","pa":"ਕੇਸਰੀ ਭਾਤ","ta":"கேசரி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kesaria Peda","name":"Kesaria Peda","country":"India","url":"https://en.wikipedia.org/wiki/Kesaria_Peda","views":423},{"title":"Khira sagara","name":"Khira sagara","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Khira_sagara","ingredients":["Milk","sugar","chhena","saffron","cardamom"],"prepSummary":"கீரா சகாரா ( Khira sagara ) என்பது ஒடியா. மொழியில் பால் கடல் என்று பொருள்படும். இது ஒடிசாவைச் சேர்ந்த இனிப்பு உணவாகும். லட்சுமி திருமாலிற்கும், மதுசூதனனுக்கும் சேவை செய்வதைப் பற்றி இந்து மத நூல்களில் குறிப்பிடப்படும் போது இந்த இனிப்பும் இடம் பெற்றுள்ளது. கீரா சகாரா என்பது, இனிப்பு சேர்க்கப்பட்டு, சுண்டக் காய்ச்சப்பட்ட பாலில் ஊறவைக்கப்பட்ட, பளிங்கு அளவுள்ள சென்னா (கொண்டக் கடலை) பாலாடைக்கட்டி உருண்டைகளைக் கொண்டது. குங்குமப்பூ மற்றும் ஏலக்காய் ஆகியவை இந்த உணவில் பொதுவாக சேர்க்கப்படும் இதரப் பொருட்கள் ஆகும். கீரா சகாரா பொதுவாக அறை வெப்பநிலையிலோ அல்லது சற்றே குளிரூட்டப்பட்டோ பரிமாறப்படுகிறது. இருப்","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Khira_sagara.jpg/960px-Khira_sagara.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shanti.lataa1","licence":"CC BY-SA 4.0","leadFile":"Khira_sagara.jpg","views":3056,"langs":["mr","or","ta"],"langNames":{"mr":"खीरा सागर","or":"କ୍ଷୀର ସାଗର","ta":"கீரா சகாரா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khiramohana","name":"Khiramohana","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Khiramohana","ingredients":["Chhena","sugar"],"prepSummary":"खीरमोहन एक क्रीमी रंग की मिठाई है जो ओडिशा में लोकप्रिय है। इसे छेना और चीनी की चाशनी से बनाया जाता है। ओडिशा के खाद्य इतिहासकारों के अनुसार, खीरमोहन को जगन्नाथ मन्दिर (पुरी) में देवी लक्ष्मी को अर्पित करने के लिए बनाया गया था और संभवतः यही ओडिया रसगुल्ला का पूर्ववर्ती रहा। खीरमोहन को \"ब्राउन रसगुल्ला\" भी कहा जाता है। खीरमोहन झारखण्ड के चौपारण क्षेत्र में भी बहुत प्रसिद्ध है, जहाँ एक दर्जन से अधिक दुकानें खीरमोहन मिठाई बेचती हैं।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Kheermohan_2016-09-25_155451.jpg/960px-Kheermohan_2016-09-25_155451.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BengaliHindu","licence":"CC BY-SA 4.0","leadFile":"Kheermohan_2016-09-25_155451.jpg","views":8152,"langs":["ar","bn","hi","ja","mr"],"langNames":{"ar":"خيراموهانا","bn":"ক্ষীরমোহন","hi":"खीरमोहन","ja":"キラモハナ","mr":"खीरमोहन"},"sourceLanguage":"hi"},{"title":"Khiriha","name":"Khiriha","country":"India","region":"Assam","url":"https://en.wikipedia.org/wiki/Khiriha","ingredients":["Whole milk","jaggery or sugar"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Khirixa.jpg/960px-Khirixa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Msasag","licence":"CC0","leadFile":"Khirixa.jpg","views":271,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khubani ka meetha","name":"Khubani ka meetha","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Khubani_ka_meetha","ingredients":["Apricots","blanched almonds","kewra/gulab jal","cream"],"prepSummary":"ख़ुबानी का मीठा हैदराबादी बिरयानी के बाद परोसने के लिए एक उपयुक्त मिठाई है। ख़ुबानी और कस्टर्ड से बनती यह एक विशिष्ठ मिठाई है। इसमें हल्के से खट्टास की महक वाली मीठी ख़ुबानी की प्युरी में इलायची और केसर जैसे भारतीय मसालों का समावेश है और इसे मलाइदार वैनिला कस्टर्ड पर परोसा जाता है। कुरकुरे सूके मेवे की सजावट से यह मिठाई शाही और शानदार बनती है। ख़ुबानी का मीठा हैदराबादी शादी में परोसे जाने वाले अत्यावाश्यक व्यंजन है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Kubani_ka_Meetha.jpg/960px-Kubani_ka_Meetha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manasi nafde","licence":"CC BY-SA 4.0","views":4474,"langs":["hi","id","kn","te","ur"],"langNames":{"hi":"ख़ुबानी का मीठा","id":"Khubani-ka-Meetha","kn":"ಖುಬಾನಿ ಕಾ ಮೀಠಾ","te":"ఖుబానీ కా మీఠా","ur":"خوبانی کا میٹھا"},"sourceLanguage":"hi","province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khurchan","name":"Khurchan","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Khurchan","ingredients":["Sugar"],"prepSummary":"It is made by simmering full-fat milk in a large, shallow iron pan over a low flame. As a thin layer of cream (malai) forms on the surface, it is carefully lifted and pushed to the side of the pan with a spatula. This process is repeated continuously, creating a stack of flaky, yellowish layers of malai. The collected layers are then gently sweetened with sugar.","course":"Sweet, Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Khurchan_mithai.jpg/960px-Khurchan_mithai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sashikant rai 123","licence":"CC BY-SA 4.0","views":2943,"langs":["ta"],"langNames":{"ta":"குர்சன்"}},{"title":"Kozhukkatta","name":"Kozhukkatta","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Kozhukkatta","ingredients":["Grated coconut","jaggery"],"prepSummary":"The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavor of the filling.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kozhukkatta-shraddha.jpg/960px-Kozhukkatta-shraddha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The9Man","licence":"CC BY-SA 4.0","leadFile":"Kozhukkatta-shraddha.jpg","views":19318,"langs":["ar","bn","es","fr","id","it","jv","ko","ml","pa","ta","uk"],"langNames":{"ar":"كعك الأرز المحشو","bn":"কোজুক্কাত্তাই","es":"Kozhakkattai","fr":"Kozhakkattai","id":"Kozhukkatta","it":"Kozhukkatta","jv":"Kozhukkatta","ko":"코주캇타","ml":"കൊഴുക്കട്ട","pa":"ਕੋਜ਼ਹੂਕੱਤਾ","ta":"கொழுக்கட்டை","uk":"Кожуккаттай"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kulfi","name":"Kulfi","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Kulfi","prepSummary":"To prepare kulfi, sweetened, flavoured milk is slow cooked. The milk is stirred almost continuously to prevent it from sticking to the cooking utensil. During this process, the milk condenses and thickens. The slow cooking caramelises the sugar in the mixture and browns its milk proteins, giving kulfi its distinctive taste. The mixture is then poured into moulds (often kulhars) and sealed. The sealed moulds are submerged in an insulated matka filled with ice and salt. This quickly freezes the mixture, giving it a soft, smooth consistency free of ice crystals. Kulfi prepared in this traditional way is called matka kulfi.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Kulfi_malai_ice-cream.jpg/960px-Kulfi_malai_ice-cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb (Marajozkee)","licence":"CC BY-SA 4.0","views":95405,"langs":["ar","as","az","bn","ca","de","es","eu","fa","fr","he","hi","hy","id","it","ja","jv","kk","kn","ko","mr","ne","nl","or","pa","ro","ru","sv","ta","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"قلفي","as":"কুলফি","az":"Kulfi","bn":"কুলফি","ca":"Kulfi","de":"Kulfi","es":"Kulfi","eu":"Kulfi","fa":"قلفی","fr":"Kulfi","he":"קולפי","hi":"क़ुल्फ़ी","hy":"Կուլֆի","id":"Kulfi","it":"Kulfi","ja":"クルフィ","jv":"Kulfi","kk":"Кулфи","kn":"ಮಟ್ಕಾಕುಲ್ಫಿ","ko":"쿨피","mr":"कुल्फी","ne":"कुल्फी","nl":"Kulfi","or":"କୁଲ୍ଫୀ","pa":"ਕ਼ੁਲਫ਼ੀ","ro":"Kulfi","ru":"Кульфи","sv":"Kulfi","ta":"குல்ஃபி","th":"คุลฟี","tr":"Kulfi","uk":"Кульфі","ur":"قلفی","vi":"Kulfi","zh":"库尔菲"}},{"title":"Ledikeni","name":"Ledikeni","country":"India","url":"https://en.wikipedia.org/wiki/Ledikeni","prepSummary":"লেডিকেনি বা লেডি কেনি হল ভারতের পশ্চিমবঙ্গ রাজ্যের একটি জনপ্রিয় ভারতীয় মিষ্টি। এটি একটি হালকা ভাজা লালচে-বাদামী গোলাকার মিষ্টি যা ছানা এবং ময়দা দিয়ে তৈরি এবং চিনির তরল রসের মধ্যে ভেজানো থাকে। ১৮৫৬-৬২ সালের মধ্যে ভারতে গভর্নর-জেনারেল চার্লস ক্যানিংয়ের স্ত্রী লেডি ক্যানিংয়ের নামে নামকরণ করা হয় মিষ্টির এবং সকলের কাছে মিষ্টিটি লেডিকেনি নামে পরিচিত হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Pantua_-_Kolkata_2014-01-25_7473.JPG/960px-Pantua_-_Kolkata_2014-01-25_7473.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","leadFile":"Pantua_-_Kolkata_2014-01-25_7473.JPG","views":6755,"langs":["bn","es","uz"],"langNames":{"bn":"লেডিকেনি (মিষ্টি)","es":"Ledikeni","uz":"Ledikeni"},"sourceLanguage":"bn"},{"title":"Lyangcha","name":"Lyangcha","country":"Bangladesh","region":"Jharkhand","url":"https://en.wikipedia.org/wiki/Lyangcha","ingredients":["Flour","milk solids","ghee","sugar"],"prepSummary":"Traditionally, lyangcha is made from khoya (a form of solid milk). But due to the unavailability of khoya at times, often milk powder is used instead of it. Lyancha is made from flour, milk powder. The flour and milk powder is mixed thoroughly with soda and water and made into a dough. Ghee is added making the dough at constant intervals. Mixed well, the dough is kept untouched for few hours. Then the dough is divided into cylindrical shaped pieces with hand. The cylindrical pieces are then deep-fried in oil until a brown crust is formed around and they turn stiff and hard. The fried cylindrical pieces are then boiled into the sugar syrup.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Langcha_-_Saktigarh_2014-06-29_5576.JPG/960px-Langcha_-_Saktigarh_2014-06-29_5576.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","leadFile":"Langcha_-_Saktigarh_2014-06-29_5576.JPG","views":5748,"langs":["ar","bn","id","jv","ms"],"langNames":{"ar":"ليانغشا","bn":"ল্যাংচা","id":"Lyangcha","jv":"Lyangcha","ms":"Lyangcha"}},{"title":"Makhan Bada","name":"Makhan Bada","country":"India","region":"Rajasthani","url":"https://en.wikipedia.org/wiki/Makhan_Bada","ingredients":["Maida flour","sugar","ghee","makhan"],"prepSummary":"बालूशाही या मक्खन बड़ा भारतीय उपमहाद्वीप से एक मिठाई है। बालूशाही मैदा आटे से बनती है और गहरे घी में तली जाती है। तत्पश्चात् उसे चीनी की चाशनी में डुबाया जाता है। कुछ राज्यों(उत्तराखंड,उत्तर प्रदेश) मैं मैदे के साथ गेहूं का आटा भी मिलाते हैं गेहूं का आटा, मैदा, चीनी का बखर तीनों को आपस में मिलाया जाता है और उसके बाद शुद्ध घी में तला जाता है। श्रेणी:भारतीय मिठाइयाँ","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Home_made_makkhan_bada.jpg/960px-Home_made_makkhan_bada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patelaahil","licence":"CC BY-SA 4.0","leadFile":"Home_made_makkhan_bada.jpg","views":18337,"langs":["ar","es","fr","gu","hi","jv","kn","mr","or"],"langNames":{"ar":"ماخان بادا","es":"Balushahi","fr":"Balushahi","gu":"બાલુશાહી","hi":"बालूशाही","jv":"Balushahi","kn":"ಬಾಲುಷಾಹಿ","mr":"बालूशाही","or":"ବାଲୁଶାହି"},"sourceLanguage":"hi"},{"title":"Makhan malai","name":"Makhan malai","country":"India","region":"Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Makhan_malai","ingredients":["cream"],"prepSummary":"thumb ಮಕ್ಖನ್ ಮಲಾಯಿ ಅಥವಾ ಮಲಾಯಿ ಮಕ್ಖನ್ (ಮಲೈಯೊ ಅಥವಾ ನಿಮಿಶ್ ಎಂದೂ ಕರೆಯಲ್ಪಡುತ್ತದೆ) ಹಾಲಿನೆ ಕೆನೆಯಿಂದ ಚಳಿಗಾಲಗಳಲ್ಲಿ ತಯಾರಿಸಲಾದ ಸಿಹಿ ಲಘು ಆಹಾರವಾಗಿದೆ. ಈ ಡಿಜ಼ರ್ಟ್‌ನ್ನು ಉತ್ತರ ಪ್ರದೇಶದ ಅನೇಕ ಭಾಗಗಳಲ್ಲಿ ತಯಾರಿಸಲಾಗುತ್ತದೆ, ವಿಶೇಷವಾಗಿ ಕಾನ್ಪುರ್, ವಾರಾಣಸಿ ಮತ್ತು ಲಖ್ನೋ ನಗರಗಳಲ್ಲಿ. ಈ ಸಿಹಿ ತಿನಿಸನ್ನು ತಯಾರಿಸಲು ಎಂಟು ಗಂಟೆಗಳು ಹಿಡಿಯುತ್ತದೆ. ತಯಾರಿಕೆಯು ಒಂದು ದಿನ ಮೊದಲು ಶುರುವಾಗುತ್ತದೆ. ಮೊದಲು ಹಸುವಿನ ಹಾಲನ್ನು ದೊಡ್ಡ ಕಡಾಯಿಯಲ್ಲಿ ಕುದಿಸಲಾಗುತ್ತದೆ. ನಂತರ ತಾಜಾ ಕೆನೆಯನ್ನು ಸೇರಿಸಿ ಹಾಲನ್ನು ಮತ್ತೊಮ್ಮೆ ಕುದಿಸಲಾಗುತ್ತದೆ ಮತ್ತು ಆಕಾಶದ ಕೆಳಗೆ ತಣ್ಣಗಾಗಲು ಬಿಡಲಾಗುತ್ತದೆ. ಬಹುಶಃ ಇದು ಅತ್ಯಂತ ಮುಖ್ಯವಾದ ಹಂತವಾಗಿದೆ. ಹಾಲನ್ನು ಇಬ್ಬನಿಗೆ ಒಡ್ಡಲಾಗುತ್ತದೆ ಮತ್ತು ಹೊರಗೆ ನಾಲ್ಕರಿಂದ ಐದು ಗಂಟೆಗಳವರ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Lucknow_ka_Makhan_Malai-MB45.jpg/960px-Lucknow_ka_Makhan_Malai-MB45.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":11621,"langs":["he","kn"],"langNames":{"he":"מקאן מאלאי","kn":"ಮಕ್ಖನ್ ಮಲಾಯಿ"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mango pudding","name":"Mango pudding","country":"India","region":"Singapore","url":"https://en.wikipedia.org/wiki/Mango_pudding","ingredients":["Agar or gelatin","mangoes","evaporated milk","sugar"],"prepSummary":"மாம்பழக்கூழ் (Mango pudding) இது ஆங்காங்கில் ஒரு பிரபலமான இனிப்பு வகையாகும். இந்த இனிப்பு சிங்கப்பூர், மலேசியா, தாய்லாந்து, மக்காவ் ஆகிய நாடுகளிலும் காணப்படுகிறது. மேலும் இது பெரும்பாலும் சீன உணவகங்களில் பரிமாறப்படுகிறது. இதன் புதிய வகை உணவகம் அல்லது சிற்றுண்டிச்சாலையால் தயாரிக்கப்படுகிறது. மேலும் இதில் அகர் அல்லது ஜெலட்டின், மாம்பழங்கள், ஆவியாக்கப்பட்ட பால் மற்றும் சர்க்கரை ஆகியவை அடங்கும். கூடுதலாக, மாம்பழம், ஸ்ட்ராபெர்ரி, பெர்ரி மற்றும் கிவிப்பழம் போன்ற புதிய பழங்கள் எப்போதாவது அலங்காரத்திற்காக சேர்க்கப்படுகின்றன. குளிர்சாதனப் பெட்டியில் வைத்து குளிர்ச்சியாகப் பரிமாறப்பட்டு உண்ணப்படும் மாம்","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Creamy_Mango_pudding.JPG/960px-Creamy_Mango_pudding.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nithyasrm","licence":"CC BY-SA 4.0","views":9005,"langs":["ar","es","id","it","ja","jv","ko","nb","pa","ta","zh"],"langNames":{"ar":"بودينغ المنجا","es":"Pudin de mango","id":"Puding mangga","it":"Budino al mango","ja":"マンゴープリン","jv":"Pudhing pelem","ko":"망고 푸딩","nb":"Mangopudding","pa":"ਅੰਬ ਪੁਡਿੰਗ","ta":"மாம்பழக்கூழ்","zh":"芒果布甸"},"sourceLanguage":"ta"},{"title":"Mihidana","name":"Mihidana","country":"India","url":"https://en.wikipedia.org/wiki/Mihidana","prepSummary":"मिहिदाना, बर्धमान, पश्चिम बंगाल, भारत की एक भारतीय मिठाई है। पारंपरिक रूप से इसे बुन्दी के रूप में भी वर्णित किया जाता है । मिहिदाना, दो शब्दों से लिया गया है। मिठाई पाउडर कामिनिभोग, गोबिंदभोग और बासमती चावल से बनाई जाती है, जबकि सुनहरे रंग के लिए इसमें बेसन का आटा और केसर की थोड़ी मात्रा की मिश्रित होती है। इसके बाद इसे तब तक पानी में मिक्स किया जाता है जब तक वह अपना सुनहरा रंग न ले। फिर यह मिश्रण एक पीतल के लेटल के माध्यम से छोटे छेद के साथ घी और गहरे तले हुए बर्तन में डाला जाता है। इस तरह यह मिहिदाना बनकर तैयार हो जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Banglar_Mihidana_MB01.jpg/960px-Banglar_Mihidana_MB01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":4034,"langs":["ar","as","bn","hi","jv"],"langNames":{"ar":"ميهيدانا","as":"মিহিদানা","bn":"মিহিদানা","hi":"मिहिदाना","jv":"Mihidana"},"sourceLanguage":"hi"},{"title":"Misri","name":"Misri","country":"Iran","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Misri","ingredients":["Sugar","water"],"prepSummary":"نبات نوعی قند است که از نیشکر به‌دست می‌آید. نبات، نسل قدیم آبنبات های امروزی است. یکی از پرمصرف‌ترین انواع نبات، نبات چوبی و نبات شاخه است. اغلب از شاخه نبات برای تزیین سفره‌های عقد و هفت سین و از نبات چوب دار برای شیرین کردن چای و نوشیدنی‌های گیاهی استفاده می‌شود.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Rock-Candy-Sticks.jpg/960px-Rock-Candy-Sticks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"CC BY-SA 3.0","leadFile":"Rock-Candy-Sticks.jpg","views":1022,"langs":["ar","as","bn","ca","cs","da","de","es","fa","fr","hi","hu","hy","id","is","ja","jv","ko","ku","ml","nb","ne","nl","ru","sv","te","tr","uk","vi","zh"],"langNames":{"ar":"سكر نبات","as":"ৰক কেণ্ডি","bn":"মিছরি","ca":"Sucre candi","cs":"Kandysový cukr","da":"Kandis (sukker)","de":"Kandis","es":"Azúcar piedra","fa":"نبات","fr":"Sucre candi","hi":"मिश्री","hu":"Kandiscukor","hy":"Շաքարաքլոր","id":"Gula batu","is":"Kandís","ja":"氷砂糖","jv":"Permèn watu","ko":"얼음 사탕","ku":"Qendole","ml":"കൽക്കണ്ടം","ne":"मिश्री","nl":"Kandij","nb":"Kandissukker","ru":"Сахар-кандис","sv":"Kandisocker","te":"పటిక బెల్లం","tr":"Akide şekeri","uk":"Цукор-кандис","vi":"Đường phèn","zh":"冰糖"},"sourceLanguage":"fa","originClaims":["India","Iran"]},{"title":"Modak","name":"Modak","country":"India","region":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Modak","ingredients":["Rice flour","or wheat","coconut","jaggery"],"prepSummary":"மோடக்/மோதகம் (Modak) (மராத்தி: मोदक; Japanese; சப்பானிய மொழி: 歓 喜 団) என்பது பல இந்திய மாநிலங்கள் மற்றும் கலாச்சாரங்களில் பிரபலமான ஒருவகையான இந்திய இனிப்பு உணவாகும். இந்து புராணங்களின்படி, இது விநாயகரின் விருப்பமான உணவுகளில் ஒன்றாகக் கருதப்படுகிறது. எனவே விநாயகர் பூஜையின் போது பயன்படுத்தப்படுகிறது. மோடக்கின் உட்புறத்தில் புதிதாக அரைக்கப்பட்ட தேங்காய் மற்றும் வெல்லம் கொண்டு நிரப்பப்படுகிறது. இதன் வெளிப்புற மென்மையான ஓடானது அரிசி மாவு அல்லது கோதுமை, மைதா மாவு கலந்து தயாரிக்கப்படுகிறது. மோடக்கினை வறுத்தோ அல்லது வேகவைத்தோ தயாரிக்கலாம். வேகவைத்த மோடக் (உக்டிச் மோடக்) பெரும்பாலும் நெய்யுடன் சூடாக உண்","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Modak_mithai.jpg/960px-Modak_mithai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marajozkee","licence":"CC BY-SA 4.0","views":59243,"langs":["as","bn","de","fi","fr","id","it","ja","jv","kn","ko","mr","ms","pa","ru","ta","te","th","uk","vi"],"langNames":{"as":"মোডক","bn":"মোদক","de":"Modaka","fi":"Modak","fr":"Modak","id":"Modak","it":"Modak (cibo)","ja":"モーダカ","jv":"Modak","kn":"ಮೋದಕ","ko":"모닥","mr":"मोदक","ms":"Kolukattai","pa":"ਮੋਦਕ","ru":"Модак","ta":"மோதகம்","te":"మోదక్ (పిండివంట)","th":"โมทกะ","uk":"Модак","vi":"Modak (món ăn)"},"sourceLanguage":"ta"},{"title":"Mohanthal","name":"Mohanthal","country":"India","region":"Western India","url":"https://en.wikipedia.org/wiki/Mohanthal","ingredients":["Besan (gram flour)","condensed milk","sugar"],"prepSummary":"Mohanthal is made from besan, ghee, and sugar and can be combined with many other ingredients, such as spices and nuts. There are several besan based sweets in Indian cuisine but each are prepared slightly differently.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Mohanthal1.jpg/960px-Mohanthal1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dkgohil","licence":"CC BY-SA 4.0","leadFile":"Mohanthal1.jpg","views":17393,"langs":["ar","gu"],"langNames":{"ar":"موهانثال","gu":"મોહનથાળ"}},{"title":"Moti pak","name":"Moti pak","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Moti_pak","ingredients":["Gram flour","khoa","sugar","ghee"],"prepSummary":"To prepare Moti Pak, a thin batter is made using gram flour, with a pinch of food colour added. A slotted ladle is used to pour drops of the batter into hot oil to form boondi. The fried boondi is then soaked in sugar syrup and mixed with khoa (reduced milk). The mixture is spread on a tray greased with ghee and allowed to cool.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Moti_pak.jpg/960px-Moti_pak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0","leadFile":"Moti_pak.jpg","views":442,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Munthiri kothu","name":"Munthiri kothu","country":"India","region":"Kanyakumari District","url":"https://en.wikipedia.org/wiki/Munthiri_kothu","prepSummary":"முந்திரி கொத்து ஒருவகை சிற்றுண்டி உணவாகும். தமிழகத்தின் தென்மாவட்டங்களில் குறிப்பாக கன்னியாகுமரி மாவட்டத்தில் சிறப்புப் பெற்ற சிற்றுண்டி வகையாகும். பச்சை பயிர், பாகு வெல்லம், எள்ளு, தேங்காய் துருவல், ஏலக்காய், மைதா, அரிசி மாவு, மஞ்சள் தூள், எண்ணெய் ஆகிய பொருள்களைக் கொண்டு தயாரிக்கப்படுகிறது. இதே மாதிரியான இனிப்பு வகையை சிறிய மாற்றங்களுடன் யாழ்ப்பாணத்திலும் செய்வார்கள். இதற்கு பெயர் பயற்றம் பணியாரம். மண்டை வெல்லத்திற்குப் பதிலாக வெல்லம்/சீனி சேர்ப்பார்கள். வாசனைக்கு ஏலத்துடன் லேசாக வறுத்த சீரகம்+ மிளகு பொடி செய்து சேர்க்கப்படும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Munthiri-Kothu.jpg/960px-Munthiri-Kothu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rrjanbiah","licence":"Public domain","leadFile":"Munthiri-Kothu.jpg","views":3393,"langs":["ta"],"langNames":{"ta":"முந்திரி கொத்து"},"sourceLanguage":"ta","originClaims":["India","Sri Lanka"]},{"title":"Nankhatai","name":"Nankhatai","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Nankhatai","ingredients":["Wheat flour","rice flour","butter","powdered sugar","milk or yogurt","salt","honey","baking powder"],"prepSummary":"नानख़ताई बिस्कुट की एक प्रकार है जिस की उत्पत्ति सूरत में हुई। ये बिस्कुट भारत और पाकिस्तान में बहुत लोकप्रिय हैं। नानख़ताई का शब्द फ़ारसी के शब्द नान और अफ़ग़ानी के शब्द ख़ताई से आया है जिस का अर्थ रोटी के बिस्कुट है। अफ़ग़ानिस्तान और पूर्वोत्तर ईरान में इसे कुल्चाये खताई कहा जाता है। कुलचा भी नान जैसी एक रोटी का नाम है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Kaju_Nankhatai.JPG/960px-Kaju_Nankhatai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akankshyap18","licence":"CC BY-SA 4.0","views":24125,"langs":["ar","bn","es","fa","gu","hi","kn","ml","mr","ta","ur"],"langNames":{"ar":"نانخطائي","bn":"নানখাতাই","es":"Nankhatai","fa":"نان خطایی","gu":"નાનખટાઈ","hi":"नानख़ताई","kn":"ನಾನ್‍ಖಟಾಯಿ","ml":"നാൻഖടായ്","mr":"नानखटाई","ta":"நான்கத்தாய்","ur":"نان خطائی"},"sourceLanguage":"hi"},{"title":"Narsobawadi Basundi","name":"Narsobawadi Basundi","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Narsobawadi_Basundi","ingredients":["Milk","sugar","cardamom","saffron"],"prepSummary":"Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, charoli, and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. Sometimes after adding sugar, one cooks it for some more time; this gives a nice pink color to basundi, as sugar is also cooked in milk turning into a light caramel. Before adding sugar, basundi is thick, but after adding, it becomes fluid again. Stirring well prevents malai from being formed on top and all guests (even late comers) can enjoy equally thick and plain basundi.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Basundi_in_Maharashtrian_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wefffrrr","licence":"CC BY-SA 4.0","leadFile":"Basundi_in_Maharashtrian_style.jpg","views":120,"langs":["ar","as","gu","hi","kn","ko","mr","pa","ta"],"langNames":{"ar":"مهلبية هندية","as":"বাচুন্দি","gu":"બાસુંદી","hi":"बासुंदी","kn":"ಬಾಸುಂದಿ","ko":"바순디","mr":"बासुंदी","pa":"ਬਸੁੰਦੀ","ta":"பாசந்தி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Neyyappam","name":"Neyyappam","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Neyyappam","ingredients":["Ghee","rice flour","jaggery","coconut"],"prepSummary":"In traditional Kerala cuisine, Neyyappam is cooked in a bronze pan called appakara (:ml:അപ്പക്കാര) (also known as Paniyaram Pan in Tamil Nadu), about 8 inches in diameter, having three or more large cavities and thereby giving the dish a tortoise-like shape. It can also be cooked on a griddle or in a skillet.","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Neyyappam_05.jpg/960px-Neyyappam_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0","views":5207,"langs":["jv","kn","ml","ta"],"langNames":{"jv":"Neyyappam","kn":"ನೆಯ್ಯಪ್ಪಮ್","ml":"നെയ്യപ്പം","ta":"நெய்யப்பம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Palani Panchamirtham","name":"Palani Panchamirtham","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Palani_Panchamirtham","prepSummary":"பழனி பஞ்சாமிர்தம் (Palani Panchamirtham) என்பது இந்திய மாநிலமான தமிழ்நாட்டில் பழனியில் உள்ள தண்டாயுதபாணி சுவாமி கோயிலின் ஒரு வகைப் பிரசாதம் ஆகும்.பஞ்சாமிருதம் என்பது ஓர் இந்திய இனிப்பும் பிரசாதமும் ஆகும். இது 2019-20-ஆம் ஆண்டில் புவிசார் குறியீடு பெற்ற பொருளாக அறிவிக்கப்பட்டது. இது இந்தத் தகுதி வழங்கப்பட்ட முதல் கோவில் பிரசாதம் ஆகும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b6/Palani_temple_prasadham_panchamirtham.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Facebook Native special","licence":"CC BY-SA 2.5","views":3806,"langs":["ta"],"langNames":{"ta":"பழனி பஞ்சாமிர்தம்"},"sourceLanguage":"ta"},{"title":"Palathalikalu","name":"Palathalikalu","country":"India","region":"Delta Region of Coastal Andhra","url":"https://en.wikipedia.org/wiki/Palathalikalu","ingredients":["Rice flour","milk"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Paal_Kozhukattai_-_Sugar.JPG/960px-Paal_Kozhukattai_-_Sugar.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sengolkural","licence":"CC BY-SA 4.0","leadFile":"Paal_Kozhukattai_-_Sugar.JPG","views":1543},{"title":"Peda","name":"Peda","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Peda","ingredients":["Khoya","sugar"],"prepSummary":"पेड़ा एक प्रकार का पकवान है जो खोये तथा शक्कर से बनाया जाता है। यह आकार में गोल होता है। पेड़ा बनाने के लिए खोया (मावा) व शक्कर मुख्य सामग्री है। इसमें पारम्परिक स्वाद के लिए इलायची के दाने, केसर तथा पिस्ता भी मिलाये जाते हैं। पेड़ा शब्द का उपयोग सामान्य रूप से किसी भी कोमल गोल आकार की वस्तु के लिए किया जाता है जैसे आटा और खोया। इस मिठाई के लिए अनेक प्रकार के शब्द और नाम जैसे पेढा, पेंडा (गुजराती में), पेरा और पिन्नी सम्मिलित हैं, जिन सब नामों का मूल संस्कृत शब्द \"पिण्डक\" से है।","course":"Dessert, prasāda, sweet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Peda_Makers_of_Bokakhat.jpg/960px-Peda_Makers_of_Bokakhat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr Vikramjit Kakati","licence":"CC BY-SA 4.0","views":26080,"langs":["ar","as","bn","es","gu","he","hi","hy","jv","ko","mr","or","pa","th","uk"],"langNames":{"ar":"حلوى بيدا","as":"পেড়া","bn":"পেঁড়া","es":"Peda","gu":"પેંડા","he":"פדה","hi":"पेड़ा","hy":"Փեդա","jv":"Peda","ko":"페라","mr":"पेढा","or":"ପେଡା","pa":"ਪੇੜਾ","th":"เปรา","uk":"Педа"},"sourceLanguage":"hi"},{"title":"Pheni","name":"Pheni","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Pheni","ingredients":["SemolinaFlour"],"prepSummary":"The basic ingredient of pheni is semolina or flour, from which a dough is made using either ghee or vegetable oil, depending upon the qualityas with any other vermicelli. The difference lies in the processing: when the dough is converted into small balls, the artisan stretches these into layers. Ghee is applied and the layer is rolled back to rest for a while. The process is repeated until multiple finely thin layers are formed, while ghee prevents each layer fusing together. It is then transformed into a finely threaded flatbread, which is then deep fried until a roasted color appears.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Pheni_2020_Rawalpindi.png/960px-Pheni_2020_Rawalpindi.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wajid Shah, VOA Urdu","licence":"Public domain","leadFile":"Pheni_2020_Rawalpindi.png","views":10487,"langs":["bn"],"langNames":{"bn":"ফেনিয়া"}},{"title":"Phirni","name":"Phirni","country":"India","url":"https://en.wikipedia.org/wiki/Phirni","photo":"https://upload.wikimedia.org/wikipedia/commons/4/42/Mango_Phirni%2C_Southern_Asia%2C_India%2C_Img_0001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Misbah khimani","licence":"CC BY-SA 4.0","views":15612,"langs":["ar","bn","hi"],"langNames":{"ar":"فيرني","bn":"ফিরনি","hi":"फिरनी"}},{"title":"Pinni","name":"Pinni","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Pinni","prepSummary":"பின்னி (Pinni) என்பது பஞ்சாபிய உணவு வகைகளுள் ஒன்றாகும். இதனை பெரும்பாலும் குளிர்காலத்தில் உண்ணுகின்றனர். இது ஒரு இனிப்பாகப் பரிமாறப்படுகிறது. நெய், கோதுமை மாவு, வெல்லம் மற்றும் பாதாம்கொண்டு தயாரிக்கப்படுகிறது. திராட்சையையும் இதில் பயன்படுத்தலாம். பின்னி என்பது உருண்டை வடிவத்தில் தயாரிக்கப்பட்டும் இனிப்பு அல்லது இனிப்புகளுக்கான பொதுவான சொல்லாக உள்ளது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Pinni_for_Lohri.jpg/960px-Pinni_for_Lohri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"dfordashmesh","licence":"CC BY-SA 4.0","views":20117,"langs":["ar","kn","pa","ta","ur"],"langNames":{"ar":"حلوى بيني","kn":"ಪಿನ್ನಿ","pa":"ਪਿੰਨੀ","ta":"பின்னி","ur":"پنی"},"sourceLanguage":"ta"},{"title":"Poornalu","name":"Poornalu","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Poornalu","ingredients":["Rice flour","jaggery","chanadal paste"],"prepSummary":"पूर्णालू तेलुगु लोगों के त्यौहार का लोकप्रिय और पारम्परिक मिठाई है जिसे चावल के आटे, गुड़, दाल के पेस्ट और सूखे फल और उसके बाद घी की मदद से बनाया जाता है। यह मुख्य रूप से आंध्रप्रदेश, तेलंगाना, कर्नाटक और महाराष्ट्र राज्य में लोकप्रिय है। इस मिठाई को दक्षिण भारत में सुय्यम, सीयम, सुखियन, सुगीलू या सुगुंता इत्यादि नामों से जाना जाती है।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Poornalu.JPG/960px-Poornalu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abhinavsikharam","licence":"CC BY-SA 4.0","leadFile":"Poornalu.JPG","views":4718,"langs":["as","hi","kn"],"langNames":{"as":"পুৰনালু","hi":"पूर्णालू","kn":"ಪೂರ್ಣಾಲು"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rabri","name":"Rabri","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Rabri","ingredients":["Milk","Pearl Millet Flour"],"prepSummary":"राबड़ी राजस्थान और हरियाणा का प्रमुख खाद्य पदार्थ है जो कि काफी लोकप्रिय और सस्ता भी है और स्थानीय रूप से आसानी से तैयार हो जाता है। राबड़ी कोई बियर का नया ब्रांड नहीं है। ये एक अमृत है गर्मी से निजाद पाने के लिए. राबड़ी राजस्थान में जहाँ 45°C-50°C तापमान रहता है, वहां ये वरदान है। लू के थपेड़ों में भी लोग इसको पी कर दोपहर में आराम से सोते है। यह गरमी के मौसम में अधिक प्रयोग की जाती है। जो पहली बार राबड़ी पिएगा, एक गिलास मे बेहोश नींद में सो जाएगा. आजकल राबड़ी पाँच सितारा होटलों मे भी उपलब्ध है और विदेशी पर्यटक बड़े चाव से राबड़ी का लुत्फ उठा रहे है। इस राबडी के साथ बाजरे की रोटी चूर कर खा सकत","photo":"https://upload.wikimedia.org/wikipedia/commons/5/50/Rabri_Devi_presenting_a_cheque_for_Rs._10_crore_on_behalf_of_the_State_Government_to_the_Prime_Minister%2C_Dr._Manmohan_Singh_for_the_Prime_Minister%27s_National_Relief_Fund%2C_in_New_Delhi_on_January_04%2C_2005_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Government of India","licence":"GODL-India","views":29805,"langs":["as","es","he","hi","hy","kn","ko","mr","or","ru","ta","te","uk","ur"],"langNames":{"as":"ৰাবৰী","es":"Rabri","he":"רברי","hi":"राबड़ी","hy":"Ռաբրի","kn":"ರಬಡಿ","ko":"라브리","mr":"रबडी","or":"ରାବିଡ଼ି","ru":"Рабри","ta":"ராப்ரி","te":"రబ్రీ","uk":"Рабрі","ur":"ربڑی"},"sourceLanguage":"hi","originClaims":["India","Pakistan","Bangladesh"]},{"title":"Ras malai","name":"Ras malai","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Ras_malai","ingredients":["Chhena","malai","saffron","sugar"],"prepSummary":"रस मलाई भारतीय उपमहाद्वीप की एक मिठाई है। इसका मूल भी भारतीय उपमहाद्वीप में ही है। इसमें छेना का एक रसहुल्ला जैसा आकार होता है जो मलाई के रस में डूबा रहता है। यह रस प्रायः केसर युक्त होने के कारण पीले रंग का रहता है। उसके ऊपर कतरी हुई मेवा पड़ी रहती है। श्री के.सी.दास के पड़पोतों के अनुसार ये मिठाई बंगाली मूल की है एवं इसका आविष्कार श्री दास ने ही किया था।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Ras_Malai.JPG/960px-Ras_Malai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":131523,"langs":["ar","as","bn","es","fr","he","hi","id","it","ja","jv","kn","ko","mr","ne","or","ta","te","th","uk","ur","vi"],"langNames":{"ar":"راس ملاي","as":"ৰসমালাই","bn":"রসমালাই","es":"Rasamalai","fr":"Ras malaï","he":"ראס מאלאי","hi":"रस-मलाई","id":"Ras malai","it":"Ras malai","ja":"ラスマライ","jv":"Ras malai","kn":"ರಸ್ ಮಲಾಯಿ","ko":"라스말라이","mr":"रसमलाई","ne":"रसमलाई","or":"ରସ ମଲେଇ","ta":"ரசமலாய்","te":"రస్ మలై","th":"รสมาลาอิ","uk":"Рас малай","ur":"رس ملائی","vi":"Ras malai"},"sourceLanguage":"hi","originClaims":["Bangladesh","India"]},{"title":"Rasabali","name":"Rasabali","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Rasabali","ingredients":["छेना","रबड़ी"],"prepSummary":"रसाबली ओडिशा, भारत का एक मीठा व्यंजन है। रसाबली को बलराम को परसाद के रूप में चढ़ाया जाता है, और इसकी उत्पत्ति केन्द्रापड़ा के बलदेव मन्दिर में हुई थी। यह जगन्नाथ मन्दिर, पुरी के छप्पन भोग में से एक है। इसमें छेना के तले हुए चपटे लाल बभ्रु रंग के पैटीज़ होते हैं जिन्हें गाढ़ी रबड़ी में भिगोया जाता है। छेना को हस्ताकार के पैटीज़ में चपटा किया जाता है ताकि वे दूध को अधिक आसानी से अवशोषित कर सकें। रबड़ी को प्रायः कुचली हुई इलायची के साथ हल्का सीज किया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Rasabali%2C_Odisha_traditional_sweet.jpg/960px-Rasabali%2C_Odisha_traditional_sweet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prateek Pattanaik","licence":"CC BY-SA 4.0","leadFile":"Rasabali,_Odisha_traditional_sweet.jpg","views":5356,"langs":["ar","bn","el","es","hi","kn","mr","or","ta"],"langNames":{"ar":"راسابلي","bn":"রসাবলী","el":"Ρασαμπάλι","es":"Rasabali","hi":"रसाबली","kn":"ರಸಾಬಲಿ","mr":"रसबली","or":"ରସାବଳି","ta":"இரசபாலி"},"sourceLanguage":"hi","province":"Kendrapara","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roat","name":"Roat","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Roat","prepSummary":"Roat is prepared by blending milk, khoa, and saffron to make a fine paste. Then, the other ingredients and the paste are kneaded into a dough. After resting the dough for a few hours, it is flattened into a cookie-like shape.","course":"confectionery","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Rajkumar_Roat.jpg/960px-Rajkumar_Roat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"CC BY-SA 4.0","views":7600,"langs":["ar"],"langNames":{"ar":"حلوى روات"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sandesh (confectionery)","name":"Sandesh (confectionery)","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Sandesh_(confectionery)","ingredients":["Chhena","sugar","jaggery (gur)","condensed milk"],"prepSummary":"Sandesh can be made with the use of chhena or paneer. The simplest kind of sandesh in Bengal is the makha sandesh (makha, meaning 'kneaded'). It is prepared by tossing the chhena lightly with sugar over low heat. When shaped into balls, it is called Kanchagolla (kancha, meaning 'raw' and golla, meaning 'ball'). For more complex and elaborately prepared sandesh, the chhena is dried and pressed, flavoured with fruit, and sometimes even coloured, and cooked to many different consistencies. Specific sandesh moulds are available which can create various intricate design impressions.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Sandesh_%28confectionery%29%2C_popular_dessert_from_West_Bengal%2C_India%2C_photographed_by_Yogabrata_Chakraborty%2C_on_April_11%2C_2023.jpg/960px-Sandesh_%28confectionery%29%2C_popular_dessert_from_West_Bengal%2C_India%2C_photographed_by_Yogabrata_Chakraborty%2C_on_April_11%2C_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":25403,"langs":["as","bn","el","es","hi","it","jv","kn","ne","pa","uk"],"langNames":{"as":"সন্দেশ","bn":"সন্দেশ","el":"Σαντές (γλυκό)","es":"Sandesh","hi":"सन्देश (मिठाई)","it":"Sandesh","jv":"Sandesh","kn":"ಸಂದೇಶ್","ne":"सन्देश","pa":"ਸੰਦੇਸ਼ (ਮਿਠਾਈ)","uk":"Сандеш"},"originClaims":["India","Bangladesh"],"province":"Kolkata","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sheer khurma","name":"Sheer khurma","country":"India","url":"https://en.wikipedia.org/wiki/Sheer_khurma","ingredients":["Vermicelli","milk","dates","cashew nuts","cardamom","butter"],"prepSummary":"शीर ख़ुर्मा ईद उल-फ़ित्र और ईद अल-अज़हा के दिन अफ़गानिस्तान में मुस्लिमों द्वारा तैयार एक सेवियों का पकवान (व्यंजन) है। भारत, पाकिस्तान, बांग्लादेश और मध्य एशिया के कुछ हिस्सों में यह एक पारंपरिक मुस्लिम त्यौहार का नाश्ता, और समारोह के लिए मिठाई है। यह पकवान सूखे खजूरों से बना है। ईद की नमाज़ के बाद परिवार में नाश्ते के दौरान सभी अतिथि मेहमानों के लिए यह विशेष पकवान परोसा जाता है। यह दक्षिण एशिया और मध्य एशिया में बहुत लोकप्रिय है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Sheer_khurma.jpg/960px-Sheer_khurma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sahil tiwarie","licence":"CC BY-SA 4.0","views":32196,"langs":["bn","ca","es","fa","hi","id","it","jv","kn","pa","uk","ur"],"langNames":{"bn":"শীর খুরমা","ca":"Sheer korma","es":"Sheer korma","fa":"شیرخرما","hi":"शीर ख़ुर्मा","id":"Siwaiyaan","it":"Sheer khurma","jv":"Shèr kurma","kn":"ಶೀರ್ ಖುರ್ಮಾ","pa":"ਸ਼ੀਰ ਖੁਰਮਾ","uk":"Шір хурма","ur":"شیر خرما"},"sourceLanguage":"hi","originClaims":["India","Pakistan","Afghanistan"]},{"title":"Shemai","name":"Shemai","country":"India","region":"Bengal region","url":"https://en.wikipedia.org/wiki/Shemai","ingredients":["Vermicelli","milk","cashew nuts","cardamom","ghee"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Shemai%2C_a_traditional_dessert_item.jpg/960px-Shemai%2C_a_traditional_dessert_item.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":11459,"originClaims":["Bangladesh","India"]},{"title":"Shrikhand","name":"Shrikhand","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Shrikhand","ingredients":["Yogurt","sugar","cardamom","saffron"],"prepSummary":"To prepare shrikhand, yogurt is poured onto a cheesecloth. The cheesecloth is tied and hung for several hours to drain the whey. The strained yogurt is transferred to a bowl, and sugar, saffron, and cardamom are added. The mixture is whisked thoroughly to blend the flavors and impart a smooth, creamy texture. It is then covered, chilled for a few hours, and served.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Shrikhand_london_kastoori.jpg/960px-Shrikhand_london_kastoori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Secretlondon","licence":"CC BY-SA 3.0","leadFile":"Shrikhand_london_kastoori.jpg","views":20179,"langs":["bn","gu","hi","it","ja","ku","mr","nb","pa","pl","ta","uk"],"langNames":{"bn":"শ্রীখণ্ড (মিষ্টান্ন)","gu":"શ્રીખંડ","hi":"श्रीखंड","it":"Shrikhand","ja":"シュリカンド","ku":"Shrikhand","mr":"श्रीखंड","nb":"Shrikhand","pa":"ਸ਼੍ਰੀ ਖੰਡ","pl":"Śrikhand","ta":"சிறீகந்த்","uk":"Шрикхенд"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sitabhog","name":"Sitabhog","country":"India","url":"https://en.wikipedia.org/wiki/Sitabhog","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Sitabhog_from_Howrah%2C_West_Bengal%2C_India.jpg/960px-Sitabhog_from_Howrah%2C_West_Bengal%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0","views":6727},{"title":"Sizzling brownie","name":"Sizzling brownie","country":"India","url":"https://en.wikipedia.org/wiki/Sizzling_brownie","prepSummary":"Generally, a plain or walnut chocolate brownie, a scoop of ice cream (mostly vanilla) and melted dark chocolate are used as the main ingredients in the preparation of this dessert. The ingredients are assembled on top of one another; on an extremely hot dish or skillet, for the brownie to undergo the signature \"sizzling\" effect. The final garnish is optional; and includes either chocolate chips or nuts. Other nut-based brownies and ice cream flavours are also used in certain food joints.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Sizzling_Brownie_CCD.jpg/960px-Sizzling_Brownie_CCD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mrudit161187","licence":"CC BY-SA 4.0","views":6128,"langs":["hy","vi"],"langNames":{"hy":"Շշմած բրաունի","vi":"Brownie nóng hổi"}},{"title":"Suji ka halwa","name":"Suji ka halwa","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Suji_ka_halwa","ingredients":["Semolina","sweetener","fat (butter","ghee or oil)","milk (optional)","fruits","nuts (optional)"],"prepSummary":"ಸಜ್ಜಿಗೆ ಕರ್ನಾಟಕದಲ್ಲಿ ಹುಟ್ಟಿಕೊಂಡ ಒಂದು ರವೆ ಆಧಾರಿತ ಸಿಹಿ ತಿನಿಸು. ಈ ಖಾದ್ಯದ ಹಲವು ರೂಪಾಂತರಗಳು ಇತರ ಹೆಸರುಗಳಲ್ಲಿ ಭಾರತದ ವಿವಿಧ ಭಾಗಗಳಲ್ಲಿ ಲಭ್ಯವಿವೆ. ಉದಾಹರಣೆಗೆ, ಮಹಾರಾಷ್ಟ್ರದಲ್ಲಿ, ಇದನ್ನು ಶೀರಾ ಎಂದು ಕರೆಯಲಾಗುತ್ತದೆ ಮತ್ತು ಉತ್ತರ ಭಾರತದಲ್ಲಿ ಇದನ್ನು ಸೂಜಿ ಹಲ್ವಾ ಎಂದು ಕರೆಯಲಾಗುತ್ತದೆ. ಸಜ್ಜಿಗೆಯ ಸಾಮಾನ್ಯ ವಿಧಕ್ಕೆ ಪರಿಮಳ ಬೆರೆಸಲಾಗುವುದಿಲ್ಲ ಮತ್ತು ಕೇವಲ ರವೆ, ಸಕ್ಕರೆ, ತುಪ್ಪ ಮತ್ತು ಹಾಲಿನಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ವರ್ಗ:ಖಾದ್ಯ, ತಿನಿಸು","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Suji_ka_Halwa_made_with_desi_ghee.jpg/960px-Suji_ka_Halwa_made_with_desi_ghee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amit1112","licence":"CC BY-SA 4.0","views":17716,"langs":["ar","bn","jv","kn","ms","ne","pa"],"langNames":{"ar":"حلاوة سميد","bn":"সুজির হালুয়া","jv":"Suji ka halwa","kn":"ಸಜ್ಜಿಗೆ","ms":"Halwa Suji","ne":"सुजीको हलुवा","pa":"ਸਾਜੀਗੇ"},"sourceLanguage":"kn","originClaims":["India","Pakistan","Bangladesh"]},{"title":"Thekua","name":"Thekua","country":"India","region":"Bihari","url":"https://en.wikipedia.org/wiki/Thekua","ingredients":["Wheat flour","sugar syrup or jaggery","ghee","cardamom","coconut","dried fruits","milk"],"prepSummary":"The main ingredients of thekua are wheat flour, chasni (melted sugar) and ghee. Jaggery can sometimes be used as an alternative to sugar. Dough is deep fried in ghee or vegetable oil until it becomes reddish brown. It is soft when hot but hardens after it cools. It needs no preservatives and it can be preserved for several days for eating.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Thekua_2.jpg/960px-Thekua_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harpreet 712","licence":"CC BY-SA 4.0","views":41092,"langs":["as","bn","hi","hy","kn","ne","ta","ur"],"langNames":{"as":"ঠেকুৱা","bn":"ঠেকুয়া","hi":"ठेकुआ","hy":"Թեքուա","kn":"ಠೇಕುವಾ","ne":"ठेकुवा","ta":"தேக்குவா","ur":"ٹھیکوا"},"originClaims":["Nepal","India"]},{"title":"Thennai Kozhakkattai","name":"Thennai Kozhakkattai","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Thennai_Kozhakkattai","ingredients":["Grated coconut","jaggery"],"prepSummary":"The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavor of the filling.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Kozhukkatta-shraddha.jpg/960px-Kozhukkatta-shraddha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The9Man","licence":"CC BY-SA 4.0","leadFile":"Kozhukkatta-shraddha.jpg","views":343,"langs":["ar","bn","es","fr","id","it","jv","ko","ml","pa","ta","uk"],"langNames":{"ar":"كعك الأرز المحشو","bn":"কোজুক্কাত্তাই","es":"Kozhakkattai","fr":"Kozhakkattai","id":"Kozhukkatta","it":"Kozhukkatta","jv":"Kozhukkatta","ko":"코주캇타","ml":"കൊഴുക്കട്ട","pa":"ਕੋਜ਼ਹੂਕੱਤਾ","ta":"கொழுக்கட்டை","uk":"Кожуккаттай"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tilkut","name":"Tilkut","country":"India","region":"Bihar","url":"https://en.wikipedia.org/wiki/Tilkut","ingredients":["Til(sesame seeds)","jaggery or sugar"],"prepSummary":"तिलकुट जिसे गजक और तिलपट्टी के नाम से भी जाना जाता है, भारतीय राज्यों बिहार, झारखण्ड, पश्चिम बंगाल और मध्य प्रदेश में बनाई जाने वाली मिठाई है। तिलकुट विशेष रूप से मकर संक्रान्ति त्योहार के समय बनाया और खाया जाता है। यह तिल और गुड़ व शक्कर को पीसकर बनाया जाता है। सबसे अच्छा तिलकुट गया से कहा जाता है और केवल मगध क्षेत्र के है। सामान्य रूप से तीन प्रकार के तिलकुट उपलब्ध होते हैं: परिष्कृत शक्कर तिलकुट श्वेत रंग का होता है, शक्कर तिलकुट अपरिष्कृत शक्कर से बना होता है और हल्के भूरे रंग का होता है और गुड़ तिलकुट गुड़ से बना होता है और गहरे भूरे रंग का होता है। इन प्रकारों में से प्रत्येक का अपना अपन","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Tilkut_preparation_during_Sankranti_40.jpg/960px-Tilkut_preparation_during_Sankranti_40.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Goutam1962","licence":"CC BY-SA 4.0","views":8827,"langs":["hi","kn"],"langNames":{"hi":"तिलकुट","kn":"ತಿಲ್ಕುಟ್"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Unni appam","name":"Unni appam","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Unni_appam","ingredients":["Rice","jaggery","banana","ghee","sugar"],"prepSummary":"The batter for unni appam is made from raw rice that is soaked and ground, sweetened with jaggery and mashed ripe banana, and flavoured with cardamom. Pieces of coconut fried in ghee are stirred into it. The batter is poured into the rounded moulds of a heavy pan called an unniyappakaara (also appakaara) and fried in oil or ghee.","course":"snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Unni_appam_Kerala_dish.jpg/960px-Unni_appam_Kerala_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manojyohannan","licence":"CC BY-SA 4.0","views":11556,"langs":["kn","ml","ta"],"langNames":{"kn":"ಉನ್ನಿಯಪ್ಪಮ್","ml":"ഉണ്ണിയപ്പം","ta":"உண்ணியப்பம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Vark","name":"Vark","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Vark","ingredients":["Silver","Gold"],"prepSummary":"वरक़ चांदी अथवा शयोजक मांसर्क से बना एक पतरा (पर्ण) है और भारत और पड़ोसी देशों जैसे कि पाकिस्तान, नेपाल, बांग्लादेश आदि में इसका उपयोग मिठाईयों और व्यंजनों को सजाने के लिए किया जाता है। चांदी को खाया जा सकता है हालांकि, यह पूर्णतया स्वादविहीन होती है। चांदी तत्व का एक बड़ी मात्रा में सेवन अर्जीरिया का कारण बन सकता है, लेकिन वर्क में इसकी बहुत ही कम मात्रा होने के कारण इसे शरीर के लिए हानिकारक नहीं माना जाता। वरक़ बनाने के लिए चांदी को पीट पीट कर एक चादर में ढाला जाता है और इसकी मोटाई मात्र कुछ माइक्रोमीटर ही रह जाती है। इसे सहेजने के लिए इसे कागज की परतों के बीच रखा जाता है और इसे उपयोग से पहल","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Maawa_mithai.JPG/960px-Maawa_mithai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PJ.wikilovesfood","licence":"CC BY-SA 4.0","leadFile":"Maawa_mithai.JPG","views":38099,"langs":["ar","es","fr","hi","th"],"langNames":{"ar":"وارق","es":"Vark","fr":"Vark","hi":"चांदी का वरक़","th":"วะรัก"},"sourceLanguage":"hi"},{"title":"Zarda (food)","name":"Zarda (food)","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Zarda_(food)","ingredients":["Rice","raisins","cardamom","saffron","pistachios or almonds"],"prepSummary":"ज़र्दा भारतीय उपमहाद्वीप की एक पारंपरिक मिठाई का पकवान है, जो उबले चावल, दूध और चीनी के साथ बनाया जाता है, और इसमें साथ में इलायची, किशमिश, केसर, पिस्ता या बादाम भी मिलाई जाता है। ज़र्दा नाम फारसी और उर्दू शब्द 'ज़र्द' (زرد‬) से आता है","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Coloured_Zarda_Chawal.JPG/960px-Coloured_Zarda_Chawal.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Coloured_Zarda_Chawal.JPG","views":10704,"langs":["bn","hi","jv","kk","kn","pa","ru","ta","uk","ur"],"langNames":{"bn":"জর্দা (মিষ্টান্ন)","hi":"ज़र्दा (मिठाई)","jv":"Zarda","kk":"Зарда (тағам)","kn":"ಜ಼ರ್ದಾ","pa":"ਜ਼ਰਦਾ (ਭੋਜਨ)","ru":"Зарда (блюдо)","ta":"சர்தா","uk":"Зарда (страва)","ur":"زردہ"},"sourceLanguage":"hi"},{"title":"Aam panna","name":"Aam panna","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Aam_panna","ingredients":["Raw mangoes"],"course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Aam_Panna_%28Raw_Mango_Drink%29.JPG/960px-Aam_Panna_%28Raw_Mango_Drink%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mdsmds0","licence":"CC BY-SA 4.0","views":17711,"langs":["as","bn","es","hi","pa","ta"],"langNames":{"as":"আম পান্না","bn":"আম পন্না","es":"Aam panna","hi":"आम पन्ना","pa":"ਆਮ ਪੰਨਾ","ta":"மாங்காய் பானம்"},"originClaims":["India","Pakistan"]},{"title":"Bangla (drink)","name":"Bangla (drink)","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bangla_(drink)","prepSummary":"According to the government data of 2015, 48% of the West Bengal state's market share is Indian-made foreign liquor (IMFL), 39% is the Bangla drink. 11% of the market share is beer and the remaining 2% are occupied by wine and other spirits. A major proportion of excise revenue in the state of West Bengal comes from cheap Bengali liquor.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/A_bottle_of_Uddan%2C_Indian_country_liquor_%28Bangla_Mod%29_at_Dutch_Cemetery_at_Chinsurah%2C_Hooghly_34.jpg/960px-A_bottle_of_Uddan%2C_Indian_country_liquor_%28Bangla_Mod%29_at_Dutch_Cemetery_at_Chinsurah%2C_Hooghly_34.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pinakpani","licence":"CC BY-SA 4.0","leadFile":"A_bottle_of_Uddan,_Indian_country_liquor_(Bangla_Mod)_at_Dutch_Cemetery_at_Chinsurah,_Hooghly_34.jpg","views":10617},{"title":"Banta","name":"Banta","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Banta","ingredients":["Soda"],"prepSummary":"Ingredients such as salt and water are mixed with the flavours using either the fresh fruit juice or commercial flavours, which is then poured into a Codd-neck bottle using a funnel until the bottle is full. The bottle is placed into the soda-making machine, which grips the bottle firmly in a container, and a nozzle from the machine snugly closes the mouth of the bottle and infuses it with carbon dioxide, after which the container which holds the bottle is rotated two or three times to further diffuse the carbon dioxide which pushes the marble up the neck of bottle against the gasket at the top, thus sealing the bottle.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/4/42/Soft_drink_stand%2C_Rishikesh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"David Lisbona","licence":"CC BY 2.0","leadFile":"Soft_drink_stand,_Rishikesh.jpg","views":43911,"langs":["bn","fr","hi","kn"],"langNames":{"bn":"ফটাশ জল","fr":"Banta (boisson)","hi":"बंटा","kn":"ಗೋಲಿ ಸೋಡಾ"}},{"title":"Bela Pana","name":"Bela Pana","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Bela_Pana","ingredients":["bael"],"prepSummary":"பேலா பானா (Bela Pana) அல்லது வில்வப் பழச்சாறு என்பது வில்வப் பழத்தின்(ஏகில் மர்மலோஸ்) சதைப்பகுதியால் தயாரிக்கப்படும் ஒரு பானம் ஆகும். இது இந்தியாவின் ஒடிஷா மாநிலத்தில் பைசாக மாதத்தில் கொண்டாடப்படும் பனா சங்க்ராந்தி (ஒடியா புத்தாண்டு) திருவிழாவில் பயன்படுத்தப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Bela_pana.jpeg/960px-Bela_pana.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:psubhashish","licence":"CC BY-SA 3.0","views":4468,"langs":["as","bn","or","ta"],"langNames":{"as":"বেলা পানা","bn":"বেলের শরবত","or":"ବେଲ ପଣା","ta":"பேலா பானா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bhang","name":"Bhang","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Bhang","prepSummary":"Using a mortar and pestle, the leaves of cannabis are ground into a paste which can be added to foods. For a beverage it is mixed with milk and filtered, then often flavored with kusha grass, sugar, fruit, and various spices. In Mathura it can be found in bhang thandai and bhang lassi. Bhang is also mixed with ghee and sugar to make a purple halva, and into peppery, chewy little balls called goli (which means \"tablet\" or \"pill\") in Hindi. Another form is bhang chutney, also called bhangeera ki chutney, a dish served in Kumaoni cuisine from Uttarakhand.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c0/Photo_of_bhang_drinkers%2C_from_the_Indian_Hemp_Drugs_Commission_report%2C_1893.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NLS","licence":"CC BY-SA 4.0","views":208173,"langs":["bn","de","es","fi","fr","hi","id","it","ja","ko","ml","or","pa","pl","pt","ru","sv","sw","ta","te","th","uk","ur"],"langNames":{"bn":"ভাং","de":"Bhang","es":"Bhang","fi":"Bhang","fr":"Bhang","hi":"भांग","id":"Bhang","it":"Bhang (gastronomia)","ja":"バングー","ko":"방 (음식)","ml":"ഭാങ്ക്","or":"ଭାଙ୍ଗ","pa":"ਭੰਗ","pl":"Bhang","pt":"Bhang","ru":"Бханг","sv":"Bhang","sw":"Bangi","ta":"பாங் பானம்","te":"భాంగ్","th":"ภาง","uk":"Бганґ","ur":"بھنگ"}},{"title":"Bovonto","name":"Bovonto","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Bovonto","prepSummary":"போவோன்டொ, தென் இந்தியாவில், குறிப்பாக தமிழ்நாட்டில் உள்ள குளிர்பானம் ஆகும். இந்த குளிர்பானம் திராட்சை-கோலா சுவை கொண்டிருக்கும். போவோன்டொவை தமிழ்நாட்டைச் சேர்ந்த காளிமார்க் நிறுவனம் தயாரித்து விற்பனை செய்துவருகின்றது. காளிமார்க் நிறுவனம் 1916 ஆம் ஆண்டு திரு. பழனியப்ப nadar ஆல் விருதுநகர் மாவட்டத்தில் தொடங்கப்பட்டது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Bovanto.jpg/960px-Bovanto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nishanth Duraisamy","licence":"CC BY-SA 4.0","leadFile":"Bovanto.jpg","views":10034,"langs":["ta"],"langNames":{"ta":"போவோன்டொ"},"sourceLanguage":"ta"},{"title":"Chaas","name":"Chaas","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Chaas","ingredients":["Dahi (yogurt)","water","spices"],"prepSummary":"Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Lassi).","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Masala_chaas.JPG/960px-Masala_chaas.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nithyasrm","licence":"CC BY-SA 4.0","views":26203,"langs":["ar","as","bn","es","fr","jv","ko","ml","vi"],"langNames":{"ar":"شاس (مشروب)","as":"চাঁ‌ছ","bn":"দেশী ঘোল","es":"Chaas","fr":"Chaas","jv":"Chaas","ko":"차스","ml":"ഛാസ്","vi":"Chaas"}},{"title":"Chhaang","name":"Chhaang","country":"Nepal","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Chhaang","prepSummary":"Le chang, tchang, chhang, chhaang ou bang chang (du, nectar des dieux ; ), est une boisson fermentée, de type bière traditionnelle, très prisée des Tibétains. Cette bière, au goût de cidre fermier et au titre d'alcool de 4.2 à 4.7%. Traditionnellement fabriquée à la maison, elle est désormais fabriquée également en usine. Elle se rencontre en République populaire de Chine (Région autonome du Tibet et subdivisions autonomes tibétaines), en Inde (Sikkim et Ladakh), au Népal et au Bhoutan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Chhyang_or_Chhaang_-_Fermented_rice_drink%21_%288902831091%29.jpg/960px-Chhyang_or_Chhaang_-_Fermented_rice_drink%21_%288902831091%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharada Prasad CS from Berkeley, India","licence":"CC BY 2.0","views":16947,"langs":["ar","as","cs","fr","hy","ja","jv","ka","ko","lt","nl","pl","ru","tr","uk","vi","zh"],"langNames":{"ar":"تشانغ (مشروب)","as":"চাং (পানীয়)","cs":"Čang","fr":"Chang (boisson)","hy":"Չանգ (խմիչք)","ja":"チャン (酒)","jv":"Chhaang","ka":"ჩაანგი","ko":"창 (음료)","lt":"Čangas","nl":"Chaang","pl":"Czang","ru":"Чанг (напиток)","tr":"Chhaang","uk":"Чанг (напій)","vi":"Chhaang","zh":"青稞酒"},"sourceLanguage":"fr"},{"title":"Cholai","name":"Cholai","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Cholai","prepSummary":"The Indian encyclopedia, Bharater Adibasi, has a description of cholai as being a distilled alcohol made with two earthen pots joined together; the lower pot filled with yeast and mixed rice/jaggery; the upper pot left empty with an output tube. When the lower pot is heated, the vapour of 80% alcohol goes to the upper pot and comes into contact with cold air, which distills the vapour to become \"cholai\". It is locally made, and sold cheaply and illegally. In 2011, consumption of cholai adulterated with industrial alcohol resulted in the death of over 140 people.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Pazhamudhir_Cholai_bats_hanging_from_trees.jpg/960px-Pazhamudhir_Cholai_bats_hanging_from_trees.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VasuVR","licence":"CC BY-SA 3.0","views":1816},{"title":"Chuak","name":"Chuak","country":"India","region":"Tripura","url":"https://en.wikipedia.org/wiki/Chuak","ingredients":["Glutinous rice","water"],"prepSummary":"चुआक (Chuak) भारत के पूर्वोत्तर में स्थित त्रिपुरा राज्य में चावल से बनाई जाने वाली एक पारम्परिक बियर है। इसे चावल को जल में डालकर किण्वित (फ़रमेंट) करने से बनाया जाता है। चुआक सामाजिक समारोहों में पी जाती है और परम्परानुसार इसका पहला भोग ग्राम के बड़े-बूढ़े करते हैं।","views":1498,"langs":["bn","hi","ta"],"langNames":{"bn":"চুয়াক","hi":"चुआक","ta":"சுவாக்"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Doodh soda","name":"Doodh soda","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Doodh_soda","prepSummary":"There are multiple methods of creating doodh soda. One method is pouring boiling milk into a metal bucket submerged and spun in a container of iced water. Once chilled, the milk is mixed with the soda. Other times, vendors mix the drink by pouring between glasses, aerating the mixture. At home, people create it by filling a glass with equal parts ice, soda, and milk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Doodh_Soda.JPG/960px-Doodh_Soda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Doodh_Soda.JPG","views":31633},{"title":"Jal-jeera","name":"Jal-jeera","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Jal-jeera","ingredients":["Water","cumin","ginger","black pepper","black salt","mint"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Jal_Jeera.JPG/960px-Jal_Jeera.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Jal_Jeera.JPG","views":29168,"langs":["es","fr","hi","kn","ta"],"langNames":{"es":"Jal jeera","fr":"Jal-jeera","hi":"जलजीरा","kn":"ಜಲ್ಜೀರಾ","ta":"ஜல்-ஜீரா"}},{"title":"Jigarthanda (drink)","name":"Jigarthanda (drink)","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Jigarthanda_(drink)","ingredients":["Milk","sugar","almond"],"prepSummary":"जिगरठंडा एक ठंडा पेय है जो भारत के दक्षिण भारत के तमिलनाडु के मदुरई शहर में लोकप्रिय है।जिगर शब्द फ़ारसी से हिन्दी में आया जिसका अर्थ है कलेजा। जिगरठंडे का अर्थ, इस लिए, कलेजे को शीतल करने वाले पेय का है। यह आम तौर पर भारतीय गर्मियों के महीनों के दौरान जलपान के रूप में सड़क के किनारे स्टालों पर तैयार और परोसा जाता है। इसमें पड़ने वाली मूल सामग्री में दूध, बादाम गोंद, सरसपैरिला रूट सिरप, चीनी और आइसक्रीम का प्रेयोग किया हैं।","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Jigarthanda.JPG/960px-Jigarthanda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KARTY JazZ","licence":"CC BY-SA 4.0","leadFile":"Jigarthanda.JPG","views":45967,"langs":["hi","ms","ta"],"langNames":{"hi":"जिगरठंडा (पेय)","ms":"Jigarthanda","ta":"ஜில் ஜில் ஜிகர்தண்டா"},"sourceLanguage":"hi"},{"title":"Kanji (drink)","name":"Kanji (drink)","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Kanji_(drink)","ingredients":["गाजर","हींग","बड़े"],"prepSummary":"कांजी उत्तर भारत का वसंत ऋतु का सर्वाधिक लोकप्रिय पेय है। यह एक किण्वित पेय है जो प्राय: गाजर (लाल या काली) और चुकन्दर से बनाया जाता है। यह स्वाद में चटपटा होता है और पेट के लिए स्वास्थ्यवर्धक समझा जाता है। यह उत्तर भारत में होली के अवसर पर बनाया जाने वाला एक विशेष व्यंजन है। कुछ लोग इसमें दाल के बड़े डालकर भी बनाते हैं। गाजर की कांजी बहुत ही स्वादिष्ट और पाचक होती है। यह खाने से पहले भूख को बढ़ा देती है। इसका उपयोग गर्मी और सर्दी दोनों मौसम में कर सकते हैं। कांजी कई रुपों में पी जाती है पर बनाने का ढंग एक सा ही है। इसका पानी तैयार करने के लिए पानी के अतिरिक्त राई, नमक और लाल मिर्च की आवश्यकता","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Kanji_Vada.JPG/960px-Kanji_Vada.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Talwar","licence":"CC BY-SA 4.0","views":23711,"langs":["ar","he","hi","ja","pa","ta","ur"],"langNames":{"ar":"كانجي (مشروب)","he":"קאנג'י (משקה)","hi":"कांजी","ja":"カンジ (飲料)","pa":"ਕਾਂਜੀ","ta":"கஞ்சி (வட இந்தியா)","ur":"کانجی (مشروب)"},"sourceLanguage":"hi"},{"title":"Kanjika","name":"Kanjika","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Kanjika","prepSummary":"கஞ்சிகா (Kanjika) இது ஓர் இந்திய உணவு ஆகும். இதை சுருக்கமாக 'கஞ்சி' என்றும் அழைக்கப்படுகிறது. இந்தியத் துணைக்கண்டத்தைப் பூர்வீகமாகக் கொண்ட ஒரு உணவு வகையாகும். இதன் உணவுச் தயாரித்த்லில் இறுதி நிலையாக லாக்டிக் நொதித்தல் அமைகிறது. இந்த உணவு தாவர மூலப்பொருட்களைக் கொண்டு மட்டுமே தயாரிக்கப்படுவதாலும், எவ்விதமான பால் பொருட்களும் இதில் சேர்க்கப்படுவதில்லை என்பதாலும், முழுமையான சைவ உணவு முறையைப் பின்பற்றுவோருக்கு மிகவும் ஏற்றதாகும். இது, அரிசி மாவு மற்றும் உலர்ந்த அவல் ஆகியவற்றில் ஏற்படும் அசிட்டிக் நொதித்தலின் விளைவாக உருவாகும், புளிப்புச் சுவையுடைய ஒரு திரவ உணவாகும். கஞ்சிகா-சத்வா என்பது உலர்த்தப்பட்","views":389,"langs":["pt","ta"],"langNames":{"pt":"Kanjika","ta":"கஞ்சிகா"},"sourceLanguage":"ta"},{"title":"Mattha","name":"Mattha","country":"India","region":"Bangladesh","url":"https://en.wikipedia.org/wiki/Mattha","ingredients":["Buttermilk or dahi (yogurt)"],"prepSummary":"मट्ठा भारतीय उपमहाद्वीप बहुत प्राचीन काल से उपयोग किया जाने वाला पेय है। संस्कृत में इसे 'तक्र' कहते हैं और इसका उल्लेख चरकसंहिता में भी हुआ है। इसी प्रकार, आयुर्वैदिक ग्रन्थ भावप्रकाश में कहा गया है- : यथा सुराणाममृतं सुखाय तथा नराणां भुवि तक्रमाहुः । : ( ‘जिस प्रकार स्वर्ग में देवों को सुख देनेवाला अमृत है, उसी प्रकार पृथ्वी पर मनुष्यों को सुख देनेवाला तक्र है।) यह दही या छाछ में मसालों और चीनी को मिलाकर बनाया जाता है। भारत के बिहार, त्रिपुरा, उत्तर प्रदेश, पश्चिम बंगाल राज्यों और बांग्लादेश में सादे छाछ को भी मट्ठा कहा जाता है। मट्ठा बनाने के लिए छाछ में पुदीना, भुना हुआ जीरा, हींग, कढ़ी पत","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Mattha_4.jpg/960px-Mattha_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0","views":7495,"langs":["bn","es","hi","jv","vi"],"langNames":{"bn":"মাঠা","es":"Mattha","hi":"मट्ठा","jv":"Mattha","vi":"Mattha"},"sourceLanguage":"hi","originClaims":["India","Bangladesh"]},{"title":"Raksi","name":"Raksi","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Raksi","prepSummary":"Raksi is produced, sold and mostly consumed at rustic distilleries scattered around the countryside. Usually it is not aged before consumption. A large amount of wood is used in the distillation process.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Rakshi.jpg/960px-Rakshi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Rakshi.jpg","views":12254,"langs":["ar","bn","es","fr","ja","ko","lt","ne","nl","ta","uk","zh"],"langNames":{"ar":"راكسي","bn":"রক্সি","es":"Rakshi","fr":"Raksi","ja":"ラキシー","ko":"락시","lt":"Rakši","ne":"रक्सी","nl":"Raksi","ta":"இராக்சி","uk":"Раксі","zh":"拉克西酒"}},{"title":"Sharbat (drink)","name":"Sharbat (drink)","country":"Iran","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Sharbat_(drink)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Sharbat.JPG/960px-Sharbat.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fa:User:دانقولا","licence":"Public domain","leadFile":"Sharbat.JPG","views":41111},{"title":"Shikanji","name":"Shikanji","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Shikanji","prepSummary":"शिकंजी नीबू के रस से बना एक उत्तर भारतीय पेय है। इसे प्रायः ग्रीष्म ऋतु में पिया जाता है। शिकंजी फ़ारसी पेय सिकंजबीन द्वारा प्रेरित है।","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/Shikanji-_served_with_pomegranate%2Cgrated_apple_and_mint.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanikatwl","licence":"CC BY-SA 4.0","leadFile":"Shikanji-_served_with_pomegranate,grated_apple_and_mint.jpg","views":8165,"langs":["fr","hi","kn","pa","ru","te"],"langNames":{"fr":"Shikanjvi","hi":"शिकंजी","kn":"ಶಿಕಂಜಿ","pa":"ਸ਼ਕੰਜਵੀਂ","ru":"Шиканджви","te":"షికంజీ"},"sourceLanguage":"hi"},{"title":"Smoothie","name":"Smoothie","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Kiwi_Smoothie.jpg/960px-Kiwi_Smoothie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rawpixel.com","licence":"CC0","leadFile":"Kiwi_Smoothie.jpg","views":79842,"langs":["af","ar","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","it","ja","jv","ko","lo","lt","lv","nb","nl","pl","pt","ru","sl","sr","sv","ta","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Vrugteskommel","ar":"سموذي","bg":"Смути","bn":"স্মুথি","ca":"Smoothie","cs":"Smoothie","cy":"Smwythyn","da":"Smoothie","de":"Smoothie","el":"Σμούθι","es":"Smoothie","et":"Smuuti","eu":"Smoothie","fa":"اسموتی","fi":"Smoothie","fr":"Smoothie","ga":"Caoineog","gl":"Smoothie","he":"שייק","hi":"स्मूदी","hr":"Kašasti sok","hu":"Smoothie","hy":"Ֆրեշ","id":"Smoothie","it":"Frullato","ja":"スムージー","jv":"Smutis","ko":"스무디","lo":"ສະມູດຕີ້","lt":"Glotnutis","lv":"Smūtijs","nl":"Smoothie","nb":"Smoothie","pl":"Smoothie","pt":"Smoothie","ru":"Смузи","sl":"Smuti","sr":"Смути","sv":"Smoothie","ta":"சுமூத்தி","th":"สมูทที","tr":"Smoothie","uk":"Смузі","uz":"Smoothie","vi":"Sinh tố trái cây","zh":"冰沙"}},{"title":"Solkadhi","name":"Solkadhi","country":"India","region":"Konkan region(coastal Maharashtra","url":"https://en.wikipedia.org/wiki/Solkadhi","ingredients":["Kokum","Coconut milk"],"prepSummary":"Solkadhi is prepared with the liquid extract of fresh coconut known as coconut milk. It is usually mixed with agal or kokum, a little bit of salt, and chili-garlic paste for taste and probiotic contents.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Fried_pomfret_with_Solkadhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kaushiki Prabhudesai","licence":"CC BY-SA 4.0","views":18523,"langs":["ar","el","jv","kn","pa","ta"],"langNames":{"ar":"سولكادي","el":"Σόλκαδχι","jv":"Solkadhi","kn":"ಸೋಲ್ ಕಢಿ","pa":"ਸੋਲਕੜ੍ਹੀ","ta":"சோல்கடி"}},{"title":"Sosyo","name":"Sosyo","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Sosyo","prepSummary":"ಸೋಸ್ಯೊ ಭಾರತದ ಒಂದು ಅನಿಲಗೂಡಿಸಿದ ಪಾನೀಯವಾಗಿದ್ದು (ಏರೇಟಡ್ ಡ್ರಿಂಕ್) ಮುಖ್ಯವಾಗಿ ಭಾರತದ ಪಶ್ಚಿಮ ಮತ್ತು ಉತ್ತರದ ರಾಜ್ಯಗಳಾದ ಗುಜರಾತ್, ಮಹಾರಾಷ್ಟ್ರ, ರಾಜಸ್ಥಾನ, ಉತ್ತರ ಪ್ರದೇಶ ಮತ್ತು ಮಧ್ಯ ಪ್ರದೇಶಗಳಲ್ಲಿ ಉತ್ಪಾದಿತವಾಗಿ ಮಾರಾಟವಾಗುತ್ತದೆ. ಇದು ಸೂರತ್‍ನಲ್ಲಿ ನೆಲೆಗೊಂಡಿದೆ. ಸೋಸ್ಯೊ ಭಾರತದ ಸ್ವಾತಂತ್ರ್ಯ ಹೋರಾಟದ ಸ್ವದೇಶಿ ಚಳುವಳಿಯ ಉತ್ಪನ್ನವಾಗಿದೆ. ಮೋಹ್ಸೀನ್ ಹಜೂರಿ ಸೋಸ್ಯೊವನ್ನು ೧೯೨೭ರಲ್ಲಿ ಯುಕೆಯ ಪಾನೀಯವಾದ ವಿಮ್ಟೊಗೆ ಭಾರತೀಯ ಪರ್ಯಾಯವಾಗಿ ಪರಿಚಯಿಸಿದರು. ಸೋಸ್ಯೊ ದ್ರಾಕ್ಷಿ ಮತ್ತು ಸೇಬಿನ ರಸ ಜೊತೆಗೆ ಜರ್ಮನಿ ಹಾಗೂ ಇಟಲಿಯಿಂದ ಆಮದು ಮಾಡಿಕೊಳ್ಳಲಾದ ಕೆಲವು ಘಟಕಾಂಶಗಳಿರುವ ಮಿಶ್ರಣವಾಗಿರುತ್ತದೆ. ಪ್ರತಿ ವರ್ಷ ೫೦ ದಶಲಕ್ಷ ಸೋಸ್ಯೊ ಬಾಟಲಿಗಳನ್ನು ಸೇವಿಸಲಾಗುತ್ತದೆ, ಮುಖ್ಯವಾಗಿ ಸೂರತ್ ಮತ್ತು ಬಾಟ್ಲಿಂಗ್ ಕಾರ್ಖಾನೆಗ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Sosyo_Bottle.jpg/960px-Sosyo_Bottle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KartikMistry","licence":"CC BY-SA 4.0","views":25295,"langs":["gu","kn"],"langNames":{"gu":"સોસ્યો","kn":"ಸೋಸ್ಯೊ"},"sourceLanguage":"kn"},{"title":"Sugarcane juice","name":"Sugarcane juice","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Sugarcane_juice","prepSummary":"गन्ने को पेरने (दबाने से) गन्ने का रस निकलता है। दक्षिण एशिया, दक्षिण-पूर्व एशिया, मिस्र, लैटिन अमेरिका और ब्राजील आदि में यह पेय के रूप में प्रयुक्त होता है। गन्ने के रस से गुड़ और चीनी भी बनती है। गन्ने का रस निकालने के लिये गन्ने को (छिलका निकालकर या बिना छिलका निकाले) एक कोल्हू (मिल) में पेरा (क्रश किया) जाता है। फिर इसे छान कर उसमें बर्फ डालकर व नमक मसाला डालकर पिया जाता है। यह पीलिया के रोगी को फायदा करता है। यह स्वाद में मीठा होता है। श्रेणी:सब्ज़ी का जूस श्रेणी:भारतीय पेय श्रेणी:पाकिस्तानी पेय श्रेणी:ब्राज़ीलियाई पेय श्रेणी:बर्मी खाना श्रेणी:कंबोडियाई पेय","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Sugarcane_juicer_machine.jpg/960px-Sugarcane_juicer_machine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Oleg Yunakov","licence":"CC BY-SA 4.0","views":46139,"langs":["ar","bn","ca","de","es","fa","fr","hi","id","it","ja","jv","kn","ko","ms","pt","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"عصير قصب","bn":"আখের রস","ca":"Suc de canya de sucre","de":"Zuckerrohrsaft","es":"Jugo de caña de azúcar","fa":"آب نیشکر","fr":"Vesou","hi":"गन्ने का रस","id":"Sari tebu","it":"Succo di canna da zucchero","ja":"サトウキビジュース","jv":"Sari tebu","kn":"ಕಬ್ಬಿನ ರಸ","ko":"사탕수수즙","ms":"Jus tebu","pt":"Caldo de cana","ta":"கரும்புச்சாறு","te":"చెరకు రసం","th":"น้ำอ้อย","uk":"Сік цукрової тростини","ur":"گنے کا رس","vi":"Nước mía","zh":"甘蔗汁"},"sourceLanguage":"hi"},{"title":"Tanka torani","name":"Tanka torani","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Tanka_torani","ingredients":["Rice","Water","curd"],"prepSummary":"Tanka Toraaṇi is made using the following ingredients: Take one-day-old cooked rice along with the rice water. The rice is mashed and water and curd is added to it till the consistency is that of a drink. All the spices are then added and mixed thoroughly. The mixture is then kept for 2–3 hours and then served cold.","course":"Cold","views":1654,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thandai","name":"Thandai","country":"India","region":"Indian drinks","url":"https://en.wikipedia.org/wiki/Thandai","ingredients":["Milk key ingredient","cardamom","almonds","sugar","saffron","cannabinoids (bhang thandai only)"],"prepSummary":"ठंडाई एक पेय है जो दूध में बादाम, मसाले इत्यादि मिलाकर तैयार किया जाता है। इसे गर्मियों में स्वास्थ्य के लिए बहुत लाभप्रद समझा जाता है।","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c0/Kesariya_Thandai_Masala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kwality hajma hajam","licence":"CC BY-SA 4.0","views":25376,"langs":["ar","es","fr","hi","it","kn","mr","pl","ta","tr"],"langNames":{"ar":"ثانداي","es":"Thandai","fr":"Thandai","hi":"ठंडाई","it":"Thandai","kn":"ಠಂಡಾಯಿ","mr":"थंडाई","pl":"Thandai","ta":"தண்டை","tr":"Thandai"},"sourceLanguage":"hi"},{"title":"Ada (food)","name":"Ada (food)","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Ada_(food)","ingredients":["Rice flour","sugar or jaggery","grated coconut"],"prepSummary":"அடா அல்லது இலை அடா (Ada) ஓர் இந்திய இனிப்பையும் பாரம்பரிய கேரள சுவையையும் கொண்டது. அரிசி மாவுடன் இனிப்புக் கலவைகளைத் திணித்து, வாழை இலையில் வைத்து, வேகவைத்து, செய்யப்பட்ட இனிப்பாகும். இது மாலை சிற்றுண்டியாகவோ அல்லது காலை உணவில் ஒரு பகுதியாகவோ எடுத்துக் கொள்ளப்படுகிறது. தமிழ்நாட்டில் சில பகுதிகளில் இதைக் காண முடியும். இதில் துருவிய தேங்காய், அரிசி மாவு ஆகிய இரண்டும் முக்கிய பொருட்களாகும். இந்தச் சிற்றுண்டி, துருவிய தேங்காய், அரிசி மாவு, சர்க்கரை அல்லது வெல்லம் சேர்த்துச் செய்யப்படுகிறது. இவை பொதுவாக ஓணத்தின் பொழுது தயாரிக்கப்படுகின்றன. பிரசாதத்திற்கும் இது பயன்படுத்தப்படுகிறது. தும்பைப் பூவைச்","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Ada_or_Ela_Ada.jpg/960px-Ada_or_Ela_Ada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samphotography","licence":"CC BY-SA 4.0","leadFile":"Ada_or_Ela_Ada.jpg","views":10198,"langs":["bn","fa","fr","ja","jv","ml","ta","uk","zh"],"langNames":{"bn":"এলা অডা","fa":"آدا (خوراک)","fr":"Ada (plat)","ja":"エラアダ","jv":"Ada","ml":"അട","ta":"அடா (உணவு)","uk":"Ада (страва)","zh":"Ada (食物)"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lukhmi","name":"Lukhmi","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Lukhmi","ingredients":["Mince meat","flour","yogurt"],"prepSummary":"Prepare the dough in yogurt, mixing it thoroughly until it becomes very smooth, and stuff it with minced meat. Kheemey-ki-Luqmi is still served as a starter in the authentic Hyderabadi weddings and other celebrations.","course":"Starter or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Hyderabadi_lukhmi.JPG/960px-Hyderabadi_lukhmi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Randhirreddy at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Hyderabadi_lukhmi.JPG","views":4412,"langs":["fr","id","nb","sv","ur"],"langNames":{"fr":"Lukhmi","id":"Lukhmi","nb":"Lukhmi","sv":"Lukhmi","ur":"لقمی"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Maroi bori thongba","name":"Maroi bori thongba","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Maroi_bori_thongba","prepSummary":"The bori are added to a hot pan containing mustard and fried on low heat until they turn light brown. Whole dried red chillies are then added and fried until they begin to turn black. The badi and chillies are then removed and set aside. Cumin seeds are then and allowed to crackle. Asafoetida, bay leaves, and sliced chives are then added and sauteed until the chives begin to blacken. The heat is increased and sliced onions are added and cooked until they turn golden brown. Ginger and garlic pastes are then added and sauteed. Tomatoes are added and stirred on high heat until they blend into the sauce. The fried badi and red chillies are returned to the pan and diced potatoes are added.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Bori_Curry.jpg/960px-Bori_Curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dolon Prova","licence":"CC BY-SA 4.0","leadFile":"Bori_Curry.jpg","views":497},{"title":"Muthia","name":"Muthia","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Muthia","ingredients":["Gram flour","methi","turmeric","chili powder"],"prepSummary":"thumb ಮೂಠಿಯಾ ಒಂದು ಭಾರತೀಯ ಖಾದ್ಯವಾಗಿದೆ. ಈ ಹೆಸರು ಇದನ್ನು ಮಾಡುವ ರೀತಿಯಿಂದ ವ್ಯುತ್ಪನ್ನವಾಗಿದೆ, ಕೈಯಿಂದ ಬಿಗಿಯಾಗಿ ಹಿಡಿಯುವ ಕ್ರಿಯೆಯಿಂದ. ಇದು ಸಾಸೇಜ್‍ನ್ನು ಹೋಲುತ್ತದೆ, ಆದರೆ ಇದು ಸಸ್ಯಾಹಾರಿ ಖಾದ್ಯವಾಗಿದೆ. ಇದನ್ನು ಕಡಲೆ ಹಿಟ್ಟು, ಮೆಂತೆ, ಉಪ್ಪು, ಅರಿಸಿನ, ಖಾರದ ಪುಡಿ ಮತ್ತು ಸಕ್ಕರೆ ಹಾಗೂ ಎಣ್ಣೆಯಂತಹ ಕಡ್ಡಾಯವಲ್ಲದ ಬಂಧಕ ಪದಾರ್ಥ/ಸಿಹಿಕಾರಕವನ್ನು ಬಳಸಿ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಇದು ಗುಜರಾತಿಗಳ ಪ್ರಧಾನ ಆಹಾರಗಳಲ್ಲಿ ಒಂದಾಗಿದೆ. ಇದು ಮೆಂತೆಯನ್ನು ಒಳಗೊಳ್ಳುವುದರಿಂದ ಮಲವಿಸರ್ಜನೆಯನ್ನು ನಿಯಮಿತವಾಗಿಡಲು ಒಳ್ಳೆಯದೆಂದು ಭಾವಿಸಲಾಗಿದೆ. ಈ ಖಾದ್ಯವನ್ನು ಆವಿಯಲ್ಲಿ ಬೇಯಿಸಿ ಅಥವಾ (ಆವಿಯಲ್ಲಿ ಬೇಯಿಸಿದ ಮೇಲೆ) ಕರಿದು ತಿನ್ನಬಹುದು; ಇದು ಎರಡೂ ರೀತಿಯಲ್ಲೂ ಸಮಾನವಾಗಿ ರುಚಿಕರವಾಗಿರುತ್ತದೆ. ಒರಟು ಗೋಧಿ ಹಿಟ್ಟು ಮತ್ತು ದಂಟು,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Gujrati_Muthia.jpg/960px-Gujrati_Muthia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mrudit161187","licence":"CC BY-SA 4.0","views":6627,"langs":["gu","kn"],"langNames":{"gu":"મૂઠિયાં","kn":"ಮೂಠಿಯಾ"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Patrode","name":"Patrode","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Patrode","ingredients":["Gram flour","colocasia leaves"],"prepSummary":"It is made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). Care must be taken during preparation to ensure that the leaves are adequately cooked. Colocasia esculenta is a member of the Araceae group of plants (including caladium, philodendron, anthurium, alocasia, peace lily, etc.), which are all known to contain irritating calcium oxalate crystals. Only through proper duration of steaming/cooking are they palatable.","course":"Category:Indian snack foods","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Arbi-colocasia-pakoda-fritters.jpg/960px-Arbi-colocasia-pakoda-fritters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vivekpat30","licence":"CC BY-SA 4.0","leadFile":"Arbi-colocasia-pakoda-fritters.jpg","views":23620,"langs":["es","gu","id","kn","mr"],"langNames":{"es":"Patrode","gu":"પાત્રા","id":"Patrode","kn":"ಪತ್ರೊಡೆ","mr":"पाट्रोडे"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Samosa","name":"Samosa","country":"India","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Samosa","ingredients":["Flour","vegetables (e.g. potatoes","onions","peas","lentils)","spices","chili peppers","mince"],"prepSummary":"समोसा एक तला हुआ या बेक किया हुआ भरवां अल्पाहार व्यंजन है। इसमें प्रायः मसालेदार भुने या पके हुए सूखे आलू, या इसके अलावा मटर, प्याज, दाल, कहीम कहीं मांसा भी भरा हो सकता है। इसका आकार प्रायः तिकोना होता है किन्तु आकार और नाप भिन्न-भिन्न स्थानों पर बदल सकता है। अधिकतर ये चटनी के संग परोसे जाते हैं। ये अल्पाहार या नाश्ते के रूप में भारतीय उपमहाद्वीप, दक्षिण पूर्व एशिया, मध्य एशिया, दक्षिण पश्चिम एशिया, अरब प्रायद्वीप, भूमध्य सागर क्षेत्र, अफ़्रीका का सींग, उत्तर अफ़्रीका एवं दक्षिण अफ़्रीका में प्रचलित हैं।","course":"Entrée, side dish, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Samosas%2C_snack_food_at_Wikipedia%27s_16th_Birthday_celebration_in_Chittagong_%2801%29.jpg/960px-Samosas%2C_snack_food_at_Wikipedia%27s_16th_Birthday_celebration_in_Chittagong_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moheen Reeyad","licence":"CC BY-SA 4.0","leadFile":"Samosas,_snack_food_at_Wikipedia's_16th_Birthday_celebration_in_Chittagong_(01).jpg","views":259994,"langs":["af","ar","as","az","bg","bn","ca","cs","da","de","el","es","eu","fa","fi","fr","gl","gu","ha","he","hi","hr","hy","id","ig","it","ja","jv","ka","kn","ko","ku","lt","lv","ml","mr","ms","my","nb","ne","nl","or","pa","pl","pt","ro","ru","sk","so","sr","sv","sw","ta","te","tg","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Samosa","ar":"سمبوسة","as":"চিঙৰা","az":"Samosa","bg":"Самоса","bn":"সমুসা","ca":"Samossa","cs":"Samosa","da":"Samosa","de":"Samosa","el":"Σαμόσα","es":"Samosa","eu":"Samosa","fa":"سمبوسه","fi":"Samosa","fr":"Samoussa","gl":"Samosa","gu":"સમોસા","ha":"Samosa","he":"סמוסה","hi":"समोसा","hr":"Samosa","hy":"Սամոսա","id":"Samosa","ig":"Samosa","it":"Samosa","ja":"サモサ","jv":"Samosa","ka":"სამოსა (კერძი)","kn":"ಸಮೋಸಾ","ko":"사모사","ku":"Sêmûçe","lt":"Samosa","lv":"Samosa","ml":"സമോസ","mr":"सामोसा","ms":"Samosa","my":"စမူဆာ","ne":"समोसा","nl":"Samosa","nb":"Samosa","or":"ସିଙ୍ଗଡ଼ା","pa":"ਸਮੋਸਾ","pl":"Samosa","pt":"Chamuça","ro":"Samosa","ru":"Самоса","sk":"Samosa","so":"Sambuus","sr":"Samosa","sv":"Samosa","sw":"Sambusa","ta":"சமோசா","te":"సమోసా","tg":"Самбӯса","th":"ซาโมซา","tl":"Samosa","tr":"Samosa","uk":"Самоса","ur":"سموسہ","uz":"Samosa","vi":"Samosa","zh":"薩莫薩"},"sourceLanguage":"hi"},{"title":"Aloo tikki","name":"Aloo tikki","country":"India","region":"Bangladesh","url":"https://en.wikipedia.org/wiki/Aloo_tikki","ingredients":["Potatoes","peas","spices","herbs"],"prepSummary":"आलू टिक्की भारतीय उपमहाद्वीप का एक शाकाहारी अल्पाहार है। यह पकवान उबले हुए आलू को मसले के साथ पकाकर बनता है, यथा इसका नाम \"आलू टिक्की\"। आलू टिक्की को चटनी, इमली और कभी-कभी दही के साथ परोसा जाता है। श्रेणी:हिंदी शब्द","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Aloo_Tikki_-_Homemade_-_Assam_-_DSC_002.jpg/960px-Aloo_Tikki_-_Homemade_-_Assam_-_DSC_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gitika Gayan","licence":"CC BY-SA 4.0","views":31288,"langs":["bn","da","es","fa","fr","he","hi","id","it","jv","kn","nb","or","pa","te","ur"],"langNames":{"bn":"আলু টিক্কি","da":"Aloo tikki","es":"Alu tikki","fa":"آلو تیکی","fr":"Aloo tikki","he":"אלו טיקי","hi":"आलू टिक्की","id":"Aloo tikki","it":"Aloo tikki","jv":"Aloo tikki","kn":"ಆಲೂ ಟಿಕ್ಕಿ","nb":"Aloo tikki","or":"ଆଳୁ ଟିକ୍କି","pa":"ਆਲੂ ਟਿੱਕੀ","te":"ఆలూ టిక్కీ","ur":"آلو ٹکی"},"sourceLanguage":"hi"},{"title":"Alu chat","name":"Alu chat","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Alu_chat","ingredients":["Potatoes","oil","spices","chutney"],"prepSummary":"உருளைக்கிழங்கு சாட் (alu chaat, aloo chat, aloo chaat) என்பது இந்தியத் துணைக்கண்டத்தில் தோன்றிய ஒரு தெருவோர உணவாகும். இது வட இந்தியா, கிழக்கு இந்தியாவில் உள்ள மேற்கு வங்காளம், பாக்கித்தான் மற்றும் வங்காளதேசத்தின் சில்ஹெட் பிரிவின் சில பகுதிகளிலும் பிரபலமாக உள்ளது.இந்த உருளைக்கிழமங்கு சாட் சிற்றுண்டியானது ஒரு வாணலியில் வேக வைத்த உருளைக்கிழங்கை சிறிது மசித்தோ அல்லது மசிக்காமலேயோ எண்ணெய் அல்லது வெண்ணெயில் பொன்னிறமாகும் வரை மொறுமொறுப்பாக வறுத்து,சீரகத் தூள்,மிளகாய்த் தூள் மற்றும் உப்பு ஆகிய மசாலாப் பொருள்களுடன் கலந்து, புதினா சட்னி அல்லது புளி சட்னி சேர்த்துத் தயாரிக்கப்படுகிறது. ஒரு தட்டில் உருளை","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Alu_Chat.jpg/960px-Alu_Chat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Photosticlife","licence":"CC BY-SA 4.0","views":6912,"langs":["ar","as","bn","el","fr","id","ja","jv","kn","or","ta","ur"],"langNames":{"ar":"ألو جات","as":"আলু চাট","bn":"আলু চাট","el":"Αλού τσάατ","fr":"Aloo chaat","id":"Alu chat","ja":"アルチャット","jv":"Aloo chaat","kn":"ಆಲೂ ಚಾಟ್","or":"ଆଳୁ ଚାଟ","ta":"உருளைக்கிழங்கு சாட்","ur":"آلو چاٹ"},"sourceLanguage":"ta"},{"title":"Bhalla (food)","name":"Bhalla (food)","country":"India","region":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Bhalla_(food)","prepSummary":"Vada may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chillies or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches.","course":"breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Bhalla_Papri_Chaat_with_saunth_chutney.jpg/960px-Bhalla_Papri_Chaat_with_saunth_chutney.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nitin Badhwar from Dubai, UAE","licence":"CC BY-SA 2.0","views":736},{"title":"Bhel puri","name":"Bhel puri","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Bhel_puri","ingredients":["Puffed rice","sev","papri","chutney"],"prepSummary":"भेलपुरी (मराठी भेळ) एक चटपटा नाश्ता एवं यह प्रकार का चाट भी है। यह मूढ़ी (चावल से बना हुआ) सब्जियों और इमली की चटनी को मिलाकर बनाया जाता है। भेल की पहचान अक्सर मुंबई के समुद्र तटों के साथ की जाती हैं जैसे गिरगांव या जुहू के समुद्र तट। भेलपुरी का जनम मुंबई की स्ट्रीट फूड स्टालों में हुआ एवं यह चटपटा नाश्ता भारत के ज्यादातर हिस्सों में फ़ैल गया एवं स्थानीय स्वाद को ध्यान में रखते हुए इसमें थोड़े बहुत परिवर्तन किये गए। इसकी यही विशेषता ने इससे संपूर्ण भारत में लोकप्रिय बना दिया। यह भी कहा जाता हैं कि भेलपुरी का जन्म पश्चिमी महाराष्ट्र से एक मसालेदार नमकीन भडंग से हुआ है। सूखी भेल, भडंग से बनाया ग","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Bhel_puri_chat%2C_photographed_in_West_Bengal%2C_India%2C_September_24%2C_2024.jpg/960px-Bhel_puri_chat%2C_photographed_in_West_Bengal%2C_India%2C_September_24%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":50768,"langs":["as","bn","el","es","gu","hi","id","ja","jv","kn","mr","ne","or","pa","ta","te","th","uk","ur"],"langNames":{"as":"ভেল পুৰী","bn":"ভেলপুরি","el":"Μπελπουρί","es":"Bhelpuri","gu":"ભેળપૂરી","hi":"भेलपूरी","id":"Bhel puri","ja":"ベルプリ","jv":"Bhèlpuri","kn":"ಭೇಲ್ ಪುರಿ","mr":"भेळपुरी","ne":"चटपटे","or":"ଝାଲ ମୁଢ଼ି","pa":"ਭੇਲਪੁਰੀ","ta":"பேல் பூரி","te":"భేల్ పూరి","th":"เภลปุรี","uk":"Бгел пурі","ur":"بھیل پوری"},"sourceLanguage":"hi","province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chana masala","name":"Chana masala","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Chana_masala","ingredients":["Chickpeas","onion","tomatoes","coriander","garlic","chiles","ginger","oil"],"prepSummary":"Along with chickpeas, the ingredients of chana masala typically include a base of onions, garlic, ginger, and chili peppers; chopped tomatoes to form the tomato sauce; and herbs and spices, such as amchoor, coriander, cumin, garam masala, and turmeric. To prepare chana masala, raw chickpeas are soaked overnight in water. They are then drained, rinsed, and cooked with onions, tomatoes, and spices. It is sometimes garnished with cilantro and lemon or lime wedges.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Chana_Masala%2C_P%C3%A3o_S%C3%ADrio_e_prato_com_Batata_e_Br%C3%B3colis%2C_2023-10-18.jpg/960px-Chana_Masala%2C_P%C3%A3o_S%C3%ADrio_e_prato_com_Batata_e_Br%C3%B3colis%2C_2023-10-18.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Parzeus","licence":"CC BY-SA 4.0","views":87549,"langs":["ar","bn","de","es","fa","fr","ha","he","hi","id","it","ja","jv","kn","ko","or","pa","pt","ta","th","uk","ur"],"langNames":{"ar":"حمص مصالحة","bn":"ছোলাবুট","de":"Chana Masala","es":"Chana masala","fa":"چانا ماسالا","fr":"Chana masala","ha":"Chana masala","he":"צ'אנה מסאלה","hi":"चना मसाला","id":"Chana masala","it":"Chana masala","ja":"チャナマサラ","jv":"Chana masala","kn":"ಚನಾ ಮಸಾಲಾ","ko":"차나 마살라","or":"ଚଣା ମସଲା","pa":"ਚਣਾ ਮਸਾਲਾ","pt":"Chana masala","ta":"சனா மசாலா","th":"จนา มสาลา","uk":"Чана масала","ur":"چنا مسالہ"}},{"title":"Chinese bhel","name":"Chinese bhel","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Chinese_bhel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Chinese_Bhel.jpg/960px-Chinese_Bhel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harshmander Rastogi","licence":"CC BY-SA 4.0","leadFile":"Chinese_Bhel.jpg","views":5882},{"title":"Chole bhature","name":"Chole bhature","country":"India","region":"Punjab or eastern Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Chole_bhature","ingredients":["Chana masala","bhature"],"prepSummary":"Chole bhature is a combination of (chana masala, or chickpea curry) and bhatura, a deep-fried bread made from maida (refined wheat flour). Styles of chole include, whose dark color results from ingredients such as amla or tea, It may also be served at all times of day.","course":"Primarily breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Chole_Bhature_3.jpg/960px-Chole_Bhature_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0","views":102160,"langs":["as","bn","da","el","es","fa","ha","hi","id","it","ja","jv","kn","nb","pa","ta","te","uk","ur"],"langNames":{"as":"চোলে ভাতুৰে","bn":"ছোলা ভাটোরা","da":"Chole bhature","el":"Τσόλε μπατούρε","es":"Chole bhature","fa":"شله بهاتوری","ha":"Colle bhature","hi":"छोले भटूरे","id":"Chole bhature","it":"Chole bhature","ja":"チョーレー・バトゥーレー","jv":"Chole bhature","kn":"ಛೋಲೆ ಭಟೂರೆ","nb":"Chole bhature","pa":"ਛੋਲੇ ਭਟੂਰੇ","ta":"சோலா பட்டுரா","te":"ఛోలే భటూరే","uk":"Чоле бхатуре","ur":"حلوا پوری"}},{"title":"Dabeli","name":"Dabeli","country":"India","region":"Mandvi","url":"https://en.wikipedia.org/wiki/Dabeli","ingredients":["Potatoes","masala","pav (burger bun)","pomegranate","peanuts"],"prepSummary":"दाबेली, कच्छी दाबेली या डबल रोटी पश्विम भारत का एक लोकप्रिय व्यंजन है। यह व्यंजन दिखने में बर्गर जैसा लगता है लेकिन इसका स्वाद खट्टा, मीठा, तीखा और नमकीन हैं। इसका उद्गम गुजरात के कच्छ जिले में हुआ था।","course":"Normal Temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Kachchi_Dabeli.jpg/960px-Kachchi_Dabeli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jatan1992","licence":"CC BY-SA 4.0","views":29697,"langs":["ar","as","gu","hi","ja","jv","kn","pa","ta"],"langNames":{"ar":"دابيلي","as":"ডাবেলি","gu":"દાબેલી","hi":"दाबेली","ja":"ダベリ","jv":"Dabeli","kn":"ದಾಬೇಲಿ","pa":"ਦਾਬੇਲੀ","ta":"தாபேலி"},"sourceLanguage":"hi"},{"title":"Dahibara Aloodum","name":"Dahibara Aloodum","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Dahibara_Aloodum","ingredients":["Vada","dahi (yogurt)","Potato Curry","Pea Curry"],"prepSummary":"Washed urad lentils are soaked in normal water overnight and ground into a batter for the bara, then deep fried in hot oil. The deep-fried baras are first put in water and then again transferred to light yogurt water for soaking for 3–5 hrs. Then the Baras are added with Aloodum (spicy potato curry) and Ghuguni (pea curry).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Dahibara_Aloodum_-_%E0%AC%A6%E0%AC%B9%E0%AC%BF%E0%AC%AC%E0%AC%B0%E0%AC%BE_%E0%AC%86%E0%AC%B3%E0%AD%81%E0%AC%A6%E0%AC%AE%E0%AD%8D_-_Odisha.jpg/960px-Dahibara_Aloodum_-_%E0%AC%A6%E0%AC%B9%E0%AC%BF%E0%AC%AC%E0%AC%B0%E0%AC%BE_%E0%AC%86%E0%AC%B3%E0%AD%81%E0%AC%A6%E0%AC%AE%E0%AD%8D_-_Odisha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ashish Kumar Nayak","licence":"CC BY-SA 4.0","views":1835,"langs":["id","or","ta"],"langNames":{"id":"Dahibara Aludum","or":"ଦହିବରା-ଆଳୁଦମ","ta":"தகிபரா ஆலுடும்"},"province":"Cuttack","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dhokla","name":"Dhokla","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Dhokla","ingredients":["mix of split lentils","rice"],"prepSummary":"Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces. These chopped pieces are seasoned with sauteed mustard seeds or cumin seeds, green chilies and curry leaves.","course":"Breakfast, side dish, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Homemade_Dhokla_2.jpg/960px-Homemade_Dhokla_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sammati Das","licence":"CC BY-SA 4.0","views":58398,"langs":["as","es","fr","gu","he","hi","it","ja","jv","kn","ko","mr","pa","ru","sv","ta","te","ur"],"langNames":{"as":"ধোকলা","es":"Dhokla","fr":"Dhokla","gu":"ઢોકળાં","he":"דוקלה (מאכל)","hi":"ढोकला","it":"Dhokla","ja":"ドクラ","jv":"Dhokla","kn":"ಢೋಕ್ಳಾ","ko":"도클랑","mr":"ढोकळा","pa":"ਢੋਕਲਾ","ru":"Дхокла","sv":"Dhokla","ta":"தோக்ளா","te":"ధోక్లా","ur":"ڈھوکلا"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dhoper chop","name":"Dhoper chop","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Dhoper_chop","ingredients":["Potatoes","Breads","Spices","herbs"],"course":"Hot","views":846,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Farsan (food)","name":"Farsan (food)","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Farsan_(food)","ingredients":["gram flour"],"prepSummary":"फरसाण भारतीय उपमहाद्वीप के मूल का एक नमकीन अल्पाहार है। फरसाण मारवाड़ी व्यंजन, गुजराती व्यंजन, मराठी व्यंजन और सिंधी व्यंजन का एक बहुत ही महत्वपूर्ण भाग है, जिसमें विशेष अवसरों पर और मेहमानों का मनोरंजन करने के लिए उनकी एक विस्तृत विविधता तैयार की जाती है, और चाय के साथ भी आनंद लिया जाता है। फरसाण पूरे भारत में, विशेष रूप से महाराष्ट्र में गुजराती और राजस्थानी व्यापारियों की आमद और मुंबई में सिंधियों के प्रवास के कारण भी पाया जाता है।","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Diwali_Farsan_%28Faral%29_-_Gujarati_Style.jpg/960px-Diwali_Farsan_%28Faral%29_-_Gujarati_Style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sushant savla","licence":"CC BY-SA 4.0","views":13231,"langs":["bn","gu","hi","mr"],"langNames":{"bn":"ফারসান (খাদ্য)","gu":"ફરસાણ","hi":"फरसाण","mr":"फरसाण"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kati roll","name":"Kati roll","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Kati_roll","ingredients":["Mutton (lamb) pieces","bread","egg (omlette)"],"prepSummary":"काठि रोल (कभी-कभी काटी रोल लिखा जाता है; ) कोलकाता, पश्चिम बंगाल, भारत से उत्पन्न एक स्ट्रीट-फ़ूड व्यंजन है। अपने मूल रूप में, यह एक सींक पर भुना हुआ कबाब होता है जिसे परांठे में लपेटा जाता है (बेलनाकार ढंग से), हालांकि पिछले कुछ वर्षों में इसके कई रूप विकसित हो गए हैं, जिनमें से सभी अब काठि रोल के सामान्य नाम से जाने जाते हैं। आजकल, भारतीय फ़्लैटब्रेड ( रोटी ) में लिपटे हुए किसी भी भरावन को काठि रोल कहा जाता है। मूल बंगाली में, কাঠি शब्द का मोटे तौर पर अनुवाद 'छड़ी' होता है, जो इस बात का संकेत है कि इन्हें मूल रूप से कैसे बनाया गया था। हालाँकि बंगाल में इस व्यंजन को केवल रोल के नाम से जाना जा","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Kolkata_Rolls.jpg/960px-Kolkata_Rolls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satyajit Dhawale (Satyajit888)","licence":"CC BY-SA 4.0","leadFile":"Kolkata_Rolls.jpg","views":39604,"langs":["ar","bn","fa","hi","kn","pa"],"langNames":{"ar":"لفة كاتي","bn":"কাঠি রোল","fa":"کتی پیچ","hi":"काठि रोल","kn":"ಕಾಠಿ ರೋಲ್","pa":"ਕਾਟੀ ਰੋਲ"},"sourceLanguage":"hi","province":"Kolkata","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khandvi (food)","name":"Khandvi (food)","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Khandvi_(food)","ingredients":["Gram flour","dahi"],"prepSummary":"Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chili peppers. The batter is cooked down to a thick paste and then spread thinly on a flat surface.Khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces. Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Khandvi_Guj.jpg/960px-Khandvi_Guj.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katugoswami21","licence":"CC BY-SA 4.0","views":20111,"langs":["bn","gu","he","hi","jv","kn","mr","pa","ta"],"langNames":{"bn":"খান্ডভি (খাদ্য)","gu":"ખાંડવી","he":"חאנדבי","hi":"खांडवी","jv":"Khandvi","kn":"ಖಾಂಡವಿ","mr":"सुरळीच्या वड्या","pa":"ਖਾਂਦਵੀ","ta":"காண்டவி (உணவு)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Masala puri","name":"Masala puri","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Masala_puri","ingredients":["Puri","sev","Puffed Rice","onion","tomato","chili powder","green peas","coriander leaves"],"prepSummary":"Crushed puris are soaked in hot masala gravy made up of puffed rice, green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, coriander leaves and sev are then added, before the dish is served.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Masala_Puri_%28Chaat%29.jpg/960px-Masala_Puri_%28Chaat%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ams4wiki","licence":"CC BY-SA 4.0","views":9854,"langs":["ha","jv","kn","ml","ta"],"langNames":{"ha":"Masala puri","jv":"Masala puri","kn":"ಮಸಾಲಾ ಪುರಿ","ml":"മസാല പൂരി","ta":"மசாலா பூரி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Panipuri","name":"Panipuri","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Panipuri","ingredients":["Puri (atta or semolina flour)","chickpea","potatoes","coriander leaf water","tamarind water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Pani_Puri1.JPG/960px-Pani_Puri1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sruthi612","licence":"CC BY-SA 4.0","leadFile":"Pani_Puri1.JPG","views":255463,"langs":["ar","as","bn","de","es","eu","fr","gu","ha","he","hi","id","it","ja","jv","kn","ko","ml","mr","ms","my","ne","or","pa","pl","pt","ru","ta","te","th","uk","ur","uz","vi","zh"],"langNames":{"ar":"باني بوري","as":"ফুচকা","bn":"ফুচকা","de":"Panipuri","es":"Panipuri","eu":"Panipuri","fr":"Panipuri","gu":"પાણીપૂરી","ha":"Panipuri","he":"פאני פורי","hi":"पानी पूरी","id":"Panipuri","it":"Panipuri","ja":"パーニープーリー","jv":"Panipuri","kn":"ಪಾನಿ ಪೂರಿ","ko":"파니 푸리","ml":"പാനി പൂരി","mr":"पाणीपुरी","ms":"Panipuri","my":"ပါနီပူရီ","ne":"पानीपुरी","or":"ଗୁପଚୁପ","pa":"ਪਾਣੀਪੂਰੀ","pl":"Pani puri","pt":"Panipuri","ru":"Панипури","ta":"பானிபூரி","te":"పానీ పూరి","th":"ปานีปูรี","uk":"Паніпурі","ur":"گول گپے","uz":"Panipuri","vi":"Panipuri","zh":"巴尼布里"}},{"title":"Panskurar Chop","name":"Panskurar Chop","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Panskurar_Chop","ingredients":["Potatoes","spices","herbs"],"prepSummary":"পাঁশকুড়ার চপ পশ্চিমবঙ্গের পূর্ব মেদিনীপুর জেলার পাঁশকুড়াতে প্রথম তৈরি ভারতীয় উপমহাদেশের এক প্রকার জলখাবার তথা পথখাদ্য৷ চপ শব্দের বাংলা অর্থ হলো পুরপূর্ণ কাটলেট বা চোঙা আকৃতির বেসনে আবৃত খাবার। গরম গরম চপ মুড়ি, লঙ্কা ও কখনো কখনো স্যালাডের সাথেও পরিবেশন করা হয়৷ এটি একটি নিরামিষ/ আমিষ বিকল্প, যা মুম্বইয়ের আলু টিক্কির ভারতীয় বাঙালি সংস্করণ৷ জনপ্রিয়তা ও সহজে প্রস্তুতির কারণে বর্তমানে পশ্চিমবঙ্গ ব্যাপী প্রায় সকল স্থানে পাঁশকুড়ারচপ বা পাঁশকুড়াআলুর চপ পাওয়া যায়৷","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/d/db/Aloor_Chop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tarakeswar Dolai","licence":"CC BY-SA 4.0","leadFile":"Aloor_Chop.jpg","views":794,"langs":["bn"],"langNames":{"bn":"পাঁশকুড়ার চপ"},"sourceLanguage":"bn"},{"title":"Papri chat","name":"Papri chat","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Papri_chat","prepSummary":"Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chickpeas, boiled potatoes, dahi (yogurt) and tamarind chutney Mint, cilantro and spices may also be used.","course":"hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Papri_Pakori_Chat.JPG/960px-Papri_Pakori_Chat.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Talwar","licence":"CC BY-SA 4.0","views":26693,"langs":["as","bn","es","jv","kn","ms","or","pa"],"langNames":{"as":"পাপড়ি চাট","bn":"পাপড়ি চাট","es":"Papri chaat","jv":"Papri chat","kn":"ಪಾಪಡಿ ಚಾಟ್","ms":"Papri chat","or":"ପାମ୍ପୁଡି ଚାଟ","pa":"ਪਾਪੜੀ ਚਾਟ"}},{"title":"Pohay","name":"Pohay","country":"India","region":"South","url":"https://en.wikipedia.org/wiki/Pohay","ingredients":["Dehusked rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Poha.jpg/960px-Poha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay Acharya, aka Sanjay ach at en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Poha.jpg","views":1031,"langs":["ar","bn","es","gu","hi","ja","jv","kn","ko","ml","mr","ne","or","pa","ta","te","th"],"langNames":{"ar":"أرز مضغوط","bn":"চিঁড়া","es":"Poha","gu":"પૌંઆ","hi":"चिवड़ा","ja":"ポハ","jv":"Sega penyèt","kn":"ಅವಲಕ್ಕಿ","ko":"납작쌀","ml":"അവൽ","mr":"पोहे","ne":"चिउरा","or":"ଚୁଡ଼ା","pa":"ਪੋਹਾ","ta":"அவல்","te":"అటుకులు","th":"ข้าวเม่า"}},{"title":"Ragda pattice","name":"Ragda pattice","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Ragda_pattice","ingredients":["yellow peas","potatoes","spices"],"prepSummary":"This dish is a two-part preparation: ragda (gravy) and patties. Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Patties are simple mashed potato cakes. In contrast to North Indian tikkis, patties are usually not spiced, only salted. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Ragda_Pattice%28Patties%29.jpg/960px-Ragda_Pattice%28Patties%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fariya Sayyed","licence":"CC BY-SA 4.0","views":17823,"langs":["bn","es","fr","gu","he","kn"],"langNames":{"bn":"রাগড়া প্যাটিস","es":"Ragda pattice","fr":"Ragda patties","gu":"રગડા પેટીસ","he":"רגדה פאטיס","kn":"ರಗಡಾ ಪ್ಯಾಟೀಸ್"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sabudana khichri","name":"Sabudana khichri","country":"India","region":"Across many regions of India","url":"https://en.wikipedia.org/wiki/Sabudana_khichri","ingredients":["Tapioca pearls","potatoes","peanuts","grated coconut","green chilies","ghee"],"prepSummary":"The sabudana is soaked in water overnight and then drained. It is mixed well with coarsely ground peanuts, rock salt and sugar. Ghee or oil is heated in a pan. The sabudana-peanut powder mixture is sauteed in it along with cumin seeds, chopped green chillies and chopped potatoes.","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Upwas_Special_Sabudana_Khichadi.jpg/960px-Upwas_Special_Sabudana_Khichadi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharvarism","licence":"CC BY-SA 4.0","views":20452,"langs":["kn","mr","pa","ta"],"langNames":{"kn":"ಸಾಬುದಾನ ಖಿಚಡಿ","mr":"साबुदाणा खिचडी","pa":"ਸਾਬੂਦਾਨਾ ਖਿਚੜੀ","ta":"சவ்வரிசி கிச்சடி"}},{"title":"Sabudana vada","name":"Sabudana vada","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Sabudana_vada","ingredients":["Tapioca pearls (sabudana)","potato","peanuts","ginger","green chili","baking powder","seasoning"],"prepSummary":"The white tapioca pearls or sabudana are soaked in water for several hours to soften them. The softened sabudana is mixed with cooked mashed potatoes, roasted crushed peanuts and a few herbs and spices and seasoned with lemon juice, sugar and salt.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Puneri_sabudana_vada_beed.jpg/960px-Puneri_sabudana_vada_beed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arbajshaikh4242","licence":"CC BY-SA 4.0","views":10140,"langs":["as","jv","kn","mr"],"langNames":{"as":"চাগুদানা বড়া","jv":"Sabudana vada","kn":"ಸಾಬುದಾಣಾ ವಡೆ","mr":"साबुदाणा वडा"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sev puri","name":"Sev puri","country":"India","region":"Mumbai or Pune","url":"https://en.wikipedia.org/wiki/Sev_puri","ingredients":["Small puri","sev","potatoes","chickpeas"],"prepSummary":"Sev puri is a chaat made from a small puri that is hollowed and filled, similar to panipuri. Flat papri may be used instead of round puri. The dish is then garnished with the signature ingredient, sev, which is thin, crunchy noodles. Sev puri is usually served without sauce. or with small, flat puris.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Sev_puri%2Cstreet_food%2Ckerala%2Cindia.jpg/960px-Sev_puri%2Cstreet_food%2Ckerala%2Cindia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indurema","licence":"CC BY-SA 4.0","views":22316,"langs":["gu","hi","jv","kn","uk"],"langNames":{"gu":"સેવપુરી","hi":"सेव पूरी","jv":"Sèv puri","kn":"ಸೇವ್ ಪೂರಿ","uk":"Сев пурі"}},{"title":"Sooth (chutney)","name":"Sooth (chutney)","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Sooth_(chutney)","ingredients":["Tamarind","dried ginger","dates"],"prepSummary":"El sooth o saunth es un chutney dulce empleado en los chaats indios. Se hace con jengibre seco (o sooth, de ahí su nombre) y pasta de tamarindo (imli). El chutney resulta es de color marrón rojizo. El sooth moderno se hace a menudo con dátiles, pero el jengibre seco da un sabor especial al chaat, por lo que se prefiere en la mayor parte del norte de la India.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Aloo_Tikki_served_with_chutneys.jpg/960px-Aloo_Tikki_served_with_chutneys.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raveesh Vyas from [Ahmedabad, Noida], India","licence":"CC BY-SA 2.0","leadFile":"Aloo_Tikki_served_with_chutneys.jpg","views":3864,"langs":["es"],"langNames":{"es":"Sooth"},"sourceLanguage":"es"},{"title":"Thattai (Indian food)","name":"Thattai (Indian food)","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Thattai_(Indian_food)","prepSummary":"தட்டை (Thattai) என்பது தென்னிந்தியாவில் தயாரிக்கப்படும் நன்கு வறுத்த சிற்றுண்டியாகும். இது அரிசி மாவு கொண்டு தயாரிக்கப்படுகிறது. பொதுவாக ஜன்மாஷ்டமி அல்லது கிருஷ்ண ஜெயந்தி பண்டிகையின் போது தயாரிக்கப்படுகிறது. இந்த தயாரிப்பில் உப்பு மற்றும் இனிப்பு வகைகள் உள்ளன. இது கர்நாடகாவில் நிப்பட்டு என்றும் ஆந்திரா/தெலுங்கானாவில் செக்கலு என்றும் அழைக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Box_with_savories_and_sweets_on_a_plain_background.jpg/960px-Box_with_savories_and_sweets_on_a_plain_background.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jagisnowjughead","licence":"CC BY-SA 4.0","leadFile":"Box_with_savories_and_sweets_on_a_plain_background.jpg","views":3361,"langs":["es","kn","ta"],"langNames":{"es":"Thattai (comida de India)","kn":"ನಿಪ್ಪಟ್ಟು","ta":"தட்டை (உணவு)"},"sourceLanguage":"ta"},{"title":"Vada (food)","name":"Vada (food)","country":"India","region":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Vada_(food)","prepSummary":"Vada may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea, black gram and green gram. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves (sometimes previously sauteed), salt, chillies or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches.","course":"breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Crunchy_Crispy_Vada_pav.jpg/960px-Crunchy_Crispy_Vada_pav.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharvarism","licence":"CC BY-SA 4.0","views":52634,"langs":["bn","de","es","eu","fr","gu","ha","he","hi","id","it","ja","jv","kn","ko","ml","mr","ms","ne","nl","or","pa","pt","si","sv","ta","te","uk","zh"],"langNames":{"bn":"বড়া","de":"Vada (Gericht)","es":"Vada","eu":"Vada (janaria)","fr":"Vada","gu":"વડાં","ha":"Vada (abinci)","he":"ואדה","hi":"वड़ा","id":"Vadai","it":"Vada (gastronomia)","ja":"ワダ","jv":"Vada","kn":"ವಡೆ","ko":"바라 (음식)","ml":"വട","mr":"वडा","ms":"Vadai","ne":"वडा (खाना)","nl":"Bara (snack)","or":"ବରା","pa":"ਵੜਾ (ਖਾਣਾ)","pt":"Vada (comida)","si":"වඩේ","sv":"Vadai","ta":"வடை","te":"గారె","uk":"Вада (страва)","zh":"瓦達 (小吃)"}},{"title":"Vada pav","name":"Vada pav","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Vada_pav","ingredients":["spices","bread bun"],"prepSummary":"A boiled potato is mashed and mixed with chopped green chilli and garlic, mustard seeds, and spices (usually asafoetida and turmeric). The mass is then shaped into a ball, dipped into gram flour batter, and deep-fried.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Crunchy_Crispy_Vada_pav.jpg/960px-Crunchy_Crispy_Vada_pav.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharvarism","licence":"CC BY-SA 4.0","views":90470,"langs":["ar","as","bn","es","fa","fi","gu","ha","hi","hy","id","it","ja","jv","kn","ko","ml","mr","pa","ru","ta","te","th","ur"],"langNames":{"ar":"فادا (طعام)","as":"বড়া পাৱ (খাদ্য)","bn":"বড়া পাও","es":"Vada pav","fa":"وادا پاو","fi":"Vada pav","gu":"વડાપાવ","ha":"Vada pav","hi":"वड़ापाव","hy":"Վադա փավ","id":"Vada pav","it":"Vada pav","ja":"ワダ・パーヴ","jv":"Vada pav","kn":"ವಡಾ ಪಾವ್","ko":"바다 파브","ml":"വടാ പാവ്","mr":"वडापाव","pa":"ਵੜਾ ਪਾਵ","ru":"Вада пав","ta":"வடா பாவ்","te":"వడాపావ్","th":"วดาปาว","ur":"وڑا پاو"},"province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Banganapalle (mango)","name":"Banganapalle (mango)","country":"India","url":"https://en.wikipedia.org/wiki/Banganapalle_(mango)","prepSummary":"பங்கனப்பள்ளி மாம்பழம் என்பது இந்திய துணைக்கண்டத்தில் விளையும் மாம்பழங்களில் ஒரு வகையாகும் இது இந்தியா, பாக்கித்தான் நாடுகளில் விளைகிறது.இப்பழத்தின் பெயர் ஆந்திர மாநிலத்தில் உள்ள பங்கனப்பள்ளி என்ற ஊரின் பெயரால் அழைக்கப்படுகிறது. இதற்கு பனேசான்,சப்பட்டை சபேதாஎன்ற வேறு பெயர்களும் உண்டு. இவ்வகை மாம்பழங்கள் தரமானவையாகவும், நார் அற்றதாகவும், நல்ல இருப்புத்தன்மைக் கொண்டதால் நீண்டதொலைவுக்கு எடுத்துச்செல்லலாம். நல்ல சுவை உடையதாகவும், சுமாரான சாறு கொண்டதாகவும், கெட்டியான சதைப்பற்றுடன்,பெரியதாகவும், மக்காச் சோள மஞ்சள் நிறசதைப்பற்றுக் கொண்டது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/%27Banganapalle%27_mango.jpg/960px-%27Banganapalle%27_mango.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salil Kumar Mukherjee","licence":"CC BY-SA 4.0","views":45709,"langs":["bn","ml","ta","te","vi"],"langNames":{"bn":"বেগুনফুলি আম","ml":"ബംഗനപ്പള്ളി (മാമ്പഴം)","ta":"பங்கனப்பள்ளி மாம்பழம்","te":"బంగినపల్లి మామిడి","vi":"Xoài Benishan"},"sourceLanguage":"ta"},{"title":"Gir Kesar","name":"Gir Kesar","country":"India","url":"https://en.wikipedia.org/wiki/Gir_Kesar","prepSummary":"గిర్ కేసర్ మమిడి, భారతదేశంలోని గిర్నర్ పర్వత ప్రాంతాల్లో పండే మామిడి రకం. దీనిని గిర్ కేసర్ అని కూడా అంటారు. మంచి నారింజ పండు రంగులో ఉండే ఈ మామిడి గుజ్జు వల్ల ఈ రకం చాలా ప్రసిద్ధి చెందింది. ఈ రకం మామిడి పండుకు 2011లో భౌగోళిక గుర్తింపు లభించింది.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Mango_kesar_variety.JPG/960px-Mango_kesar_variety.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Betelgeuse","licence":"CC BY-SA 3.0","leadFile":"Mango_kesar_variety.JPG","views":28904,"langs":["bn","gu","mr","pa","te","vi"],"langNames":{"bn":"গিরনারের কেসর আম","gu":"ગીર કેસર કેરી","mr":"केसर आंबा","pa":"ਗਿਰ ਕੇਸਰ","te":"గిర్ కేసర్ మామిడి","vi":"Gir Kesar"},"sourceLanguage":"te"},{"title":"Himsagar","name":"Himsagar","country":"India","url":"https://en.wikipedia.org/wiki/Himsagar","prepSummary":"हिमसागर एक बहुत ही लोकप्रिय आम की किस्म है। यह भारत के पश्चिम बंगाल में और बांग्लादेश के राजशाही में मिलता है। इसे स्वाद और सुगंध में दुनिया के सभी आमों में सबसे श्रेष्ठ माना जाता है। इसे अक्सर \"आमों का राजा\" कहा जाता है। इसके अन्दर नारंगी और पीला रंग होता है। इस फल का आकार मध्यम होता है और वजन 250 से 350 ग्राम तक होता है। इसमें 77% गुदा सामग्री होती है। कई लोगों को इस आम से इतना प्यार हो चुका है कि इस पर इन लोगों ने कई गाने और कवितायें भी लिख चुके हैं।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/A_%27Himsagar%27_mango.jpg/960px-A_%27Himsagar%27_mango.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salil Kumar Mukherjee","licence":"CC BY-SA 4.0","views":15186,"langs":["as","bn","hi"],"langNames":{"as":"হিমসাগৰ আম","bn":"হিমসাগর","hi":"हिमसागर आम"},"sourceLanguage":"hi"},{"title":"Kari Ishad","name":"Kari Ishad","country":"India","url":"https://en.wikipedia.org/wiki/Kari_Ishad","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e9/Kari_Ishad_mango.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Roshan Kadam","licence":"CC0","leadFile":"Kari_Ishad_mango.jpg","views":3615,"langs":["bn"],"langNames":{"bn":"কারি ইশাদ"}},{"title":"Lakshmanbhog","name":"Lakshmanbhog","country":"India","url":"https://en.wikipedia.org/wiki/Lakshmanbhog","prepSummary":"লক্ষ্মণভোগ আম হল খুবই মিষ্টি স্বাদের আম, যা ভারতীয় রাজ্য পশ্চিমবঙ্গে জন্মায় ও বাজারজাত করা হয়। ‘মালদা লক্ষ্মণভোগ আম’ পরিভাষাটি ২০০৮ খ্রিস্টাব্দ থেকে নিবন্ধিত ভৌগোলিক নির্দেশক, যা মালদা জেলার মধ্যে উত্পাদিত পণ্যকে—লক্ষ্মণভোগ আম—উল্লেখ করে। পশ্চিমবঙ্গ ব্যতীত, বিহার ও প্রতিবেশী রাষ্ট্র বাংলাদেশে এই আমের চাষ করা হয়। আমগুলি প্রায় আশবিহীন ও গন্ধ সম্মত; আকর্ষণীয় কমলা হলুদ রঙের এবং খুবই মিষ্টি স্বাদের হয়। গাছে থেকে পরিপক্ক আম সংগ্রহ করা হয়; আম মৌসুমের মাঝামাঝি সময়ে, মূলত জুন মাস, এই আম পরিপক্ক হয়। মালদহ জেলায় প্রায় ৩২ হাজার হেক্টর জুড়ে আম বাগান রয়েছে, যার মধ্যে ৮৫০ হেক্টর জমিতে লক্ষ্মণভো","views":1455,"langs":["bn"],"langNames":{"bn":"লক্ষণভোগ আম"},"sourceLanguage":"bn"},{"title":"Origins of North Indian and Pakistani foods","name":"Origins of North Indian and Pakistani foods","country":"India","url":"https://en.wikipedia.org/wiki/Origins_of_North_Indian_and_Pakistani_foods","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Potato_and_cross_section.jpg/960px-Potato_and_cross_section.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"GFDL 1.2","leadFile":"Potato_and_cross_section.jpg","views":9798},{"title":"Bombay sandwich","name":"Bombay sandwich","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Bombay_sandwich","ingredients":["White bread","potato","green chutney"],"prepSummary":"The Bombay sandwich is a vegetarian sandwich consisting of two or three slices of white bread with their crusts cut off, spread with butter and a green chutney, and filled with boiled potatoes and raw vegetables. The sandwich uses vegetables such as onion slices, cucumbers, tomatoes, capsicums, and beetroot, and it is seasoned with salt and chaat masala or mango powder, or with a proprietary blend of spices. or cold. Many variations of the Bombay sandwich exist, Upscale versions of the Bombay sandwiches use ingredients such as imported cheese, sliced meat, avocado, or Schezwan chutney, while sweet versions use chocolate or Nutella.","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Bombay_cheese_sandwich.jpg/960px-Bombay_cheese_sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wind Hashira","licence":"CC BY-SA 4.0","views":34328,"langs":["ar","bn","jv","ms","sr","ta"],"langNames":{"ar":"شطيرة بومباي","bn":"বোম্বে স্যান্ডউইচ","jv":"Sandwich Bombay","ms":"Sandwic Bombay","sr":"Бомбајски сендвич","ta":"பம்பாய் சான்விச்"},"province":"Mumbai","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sevai","name":"Sevai","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Sevai","ingredients":["Rice"],"prepSummary":"Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks). Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs):","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Sevai_making_machine_02.jpg/960px-Sevai_making_machine_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gurnoor ghuman","licence":"CC BY-SA 4.0","views":20032,"langs":["ar","bn","ha","hi","id","jv","kn","ko","ms","or","pa","ta","th"],"langNames":{"ar":"سيفاي","bn":"সেঁও","ha":"Sevai","hi":"सेवई","id":"Sevai","jv":"Sévai","kn":"ಶ್ಯಾವಿಗೆ","ko":"세바이","ms":"Sevai","or":"ସିମେଇ","pa":"ਸੇਵਈ","ta":"சேவை (உணவு)","th":"เซไว"}},{"title":"Laddu","name":"Laddu","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Laddu","ingredients":["Flour","sugar","ghee","dry fruits"],"prepSummary":"लड्डू एक प्रकार की भारतीय मिठाई है जो कई ढंग से बनाई जाती है। यह बेसन, बूंदी, मोतीचूर, गोंद, नारियल, तिल-गुड़, चूूरमा इत्यादि कई अलग-अलग वस्तुओं से बनाया जाता है। भारत को छोड़ के यह भारतीय उपमहाद्वीप के अन्य देशों में भी बनाया और लोगों को स्वादिष्ट लगता है। लड्डू सैंकड़ो प्रकार के होते हैं और बनाये जा सकते हैं। सभी स्थानों के लड्डुओं की अलग अलग विशेषतायें होती है। भगवान गणेश और भगवान हनुमान को लड्डू का भोग विशेष रूप से लगाया जाता है।प्राचीन काल में लड्डू किसी भी उत्सव में भोजन के आयोजन में विशेष प्रकार का महत्व रखता था। अनेक मंदिरों में भगवान के प्रसाद के रूप में लड्डू मिलते हैं। सभी मंदिरों क","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Laddu_preparation_for_Punjabi_wedding_06.jpg/960px-Laddu_preparation_for_Punjabi_wedding_06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satdeep Gill","licence":"CC BY-SA 4.0","views":83827,"langs":["ar","as","bn","de","es","eu","fa","fr","gu","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","my","ne","or","pa","pl","ro","ru","ta","te","tr","uk","ur","uz","vi"],"langNames":{"ar":"لدو","as":"লাড়ু","bn":"লাড্ডু","de":"Laddu","es":"Ladu","eu":"Laddu","fa":"لادو (شیرینی)","fr":"Laddu","gu":"લાડુ","he":"לאדו","hi":"लड्डू","hy":"Լադու","id":"Laddu","it":"Laddu","ja":"ラッドゥー","jv":"Laddu","kn":"ಲಾಡು","ko":"라두","ml":"ലഡ്ഡു","mr":"लाडू","my":"လဒူ","ne":"लड्डु","or":"ଲଡୁ","pa":"ਲੱਡੂ","pl":"Laddu","ro":"Laddu","ru":"Ладду","ta":"இலட்டு","te":"లడ్డు","tr":"Laddu","uk":"Ладду","ur":"لڈو","uz":"Laddu","vi":"Laddu"},"sourceLanguage":"hi"},{"title":"Kosambari","name":"Kosambari","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Kosambari","ingredients":["Cucumber","soaked Pulses","mustard seeds"],"prepSummary":"कोसंबरी एक दक्षिण भारतीय सलाद है, जिसे फलियों, खीरे और सरसों से बनाया जाता है। इसे प्रायः मूँग से बनाया जाता है। यह उत्तर भारतीय सलाद कचूमर के समान है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Cucumber_kosambri.jpg/960px-Cucumber_kosambri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pamri","licence":"Public domain","leadFile":"Cucumber_kosambri.jpg","views":8773,"langs":["bn","hi","kn","mr","ta"],"langNames":{"bn":"কোসাম্বারি","hi":"कोसंबरी","kn":"ಕೋಸಂಬರಿ","mr":"कोशिंबीर","ta":"கோசம்பரி"},"sourceLanguage":"hi"},{"title":"Singju","name":"Singju","country":"India","region":"Manipur","url":"https://en.wikipedia.org/wiki/Singju","prepSummary":"Singju is a versatile dish that may be made vegetarian or non-vegetarian. There are two distinct ways to prepare singju.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Cabbage_and_chana_Singju.jpg/960px-Cabbage_and_chana_Singju.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sherin","licence":"CC BY-SA 4.0","views":9326,"langs":["as","bn","uk"],"langNames":{"as":"সিংজু","bn":"সিংজু","uk":"Синджу"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chorizo","name":"Chorizo","country":"Spain","region":"Iberian Peninsula","url":"https://en.wikipedia.org/wiki/Chorizo","ingredients":["Pork","paprika"],"prepSummary":"El chorizo es un embutido cárnico originario de la península ibérica, tradicional también en la cocina hispanoamericana y de otras regiones con influencia cultural española y portuguesa, en donde puede formar parte de la cocina fusión. El nombre chorizo tiene un uso más restringido en España, en donde este embutido siempre lleva ajo y pimentón, lo que le da su característico sabor y su color rojo; en Hispanoamérica chorizo puede referirse a otros tipos de embutidos (embutido que se utiliza para preparar el choripán, mientras que el chorizo ibérico se le conoce en esta región como chorizo españ","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Chorizos_P6021974.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amasuela-Luis Lafuente Agudín","licence":"CC BY-SA 4.0","leadFile":"Chorizos_P6021974.jpg","views":219214,"langs":["af","ar","bg","ca","cs","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hu","hy","id","it","ja","jv","ko","nb","nl","pa","pl","pt","ru","sr","sv","tr","uk","vi","zh"],"langNames":{"af":"Chorizo","ar":"جريثة","bg":"Чорисо","ca":"Xoriço","cs":"Chorizo","de":"Chorizo","el":"Τσορίθο","es":"Chorizo","et":"Chorizo","eu":"Txorizo","fa":"چوریزو","fi":"Chorizo","fr":"Chorizo","gl":"Chourizo","ha":"Chorizo","he":"צ'וריסו","hu":"Chorizo","hy":"Չորիսո","id":"Chorizo","it":"Chorizo","ja":"チョリソ","jv":"Chorizo","ko":"초리소","nl":"Chorizo","nb":"Chorizo","pa":"ਚੋਰੀਜ਼ੋ","pl":"Chorizo","pt":"Chouriço","ru":"Чоризо","sr":"Ћоризо","sv":"Chorizo","tr":"Chorizo","uk":"Чорисо","vi":"Chorizo","zh":"乔利佐"},"sourceLanguage":"es","originClaims":["Portugal","Spain"]},{"title":"Kargyong","name":"Kargyong","country":"India","region":"of Northeast India","url":"https://en.wikipedia.org/wiki/Kargyong","views":703,"langs":["ar"],"langNames":{"ar":"كارغيونغ"}},{"title":"Aam papad","name":"Aam papad","country":"India","region":"Bangladesh","url":"https://en.wikipedia.org/wiki/Aam_papad","ingredients":["Mango pulp","sugar"],"prepSummary":"Mango pulp is mixed with potassium metabisulfite and spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is reached. The thickness varies depending upon the quality of mango pulp used.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Aam_papad_2.jpg/960px-Aam_papad_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0","views":10708,"langs":["bn","pa","ta","te"],"langNames":{"bn":"আমসত্ত্ব","pa":"ਆਮ ਪਾਪੜ","ta":"மாம்பழ அப்பளம்","te":"మామిడి తాండ్ర"}},{"title":"Banana chips","name":"Banana chips","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Banana_chips","course":"Deep-fried snack, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Banana_Chips_by_Ramesh_Kunnappully_20210820_100657.jpg/960px-Banana_Chips_by_Ramesh_Kunnappully_20210820_100657.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ramesh Kunnappully","licence":"CC BY-SA 4.0","views":17634,"langs":["ar","as","bn","de","fa","hi","id","it","ja","jv","ko","lt","ml","ms","ne","nl","pl","pt","ta","te","th","uk"],"langNames":{"ar":"رقائق الموز","as":"কলৰ চিপচ","bn":"কলার চিপ","de":"Bananenchips","fa":"چیپس موز","hi":"केले के चिप्स","id":"Keripik pisang","it":"Banana chips","ja":"バナナチップス","jv":"Kripik gedhang","ko":"바나나칩","lt":"Bananų traškučiai","ml":"നേന്ത്രക്കായ ഉപ്പേരി","ms":"Kerepek pisang","ne":"केराको चिप्स","nl":"Bananenchips","pl":"Chipsy bananowe","pt":"Salgadinho de banana","ta":"வாழைச் சீவல்","te":"అరటికాయ చిప్స్","th":"กล้วยฉาบ","uk":"Бананові чипси"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Banana fritter","name":"Banana fritter","country":"India","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Banana_fritter","ingredients":["Banana or plantain","batter"],"prepSummary":"पझम पोरी, जिसे एठक्का अप्पम के नाम से भी जाना जाता है, दक्षिण भारतीय राज्य केरल का एक लोकप्रिय पारंपरिक नाश्ता है। यह स्वादिष्ट व्यंजन पके हुए केले (प्लांटेन) के स्लाइस को हल्के मीठे घोल में लपेटकर गहरे तेल में तला जाता है, जिससे यह बाहर से कुरकुरा और अंदर से नरम बनता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Mint_rice_with_mint_chutney%2Cpoli_and_banana_fritters.jpg/960px-Mint_rice_with_mint_chutney%2Cpoli_and_banana_fritters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dhivya Bharathi Official","licence":"CC BY-SA 4.0","views":26540,"langs":["ar","bn","fr","ha","hi","id","it","ja","jv","ko","mg","ml","ms","ne","nl","pl","ta","th","tl","tr","vi","zh"],"langNames":{"ar":"فطيرة الموز","bn":"ব্যানানা ফ্রিটার","fr":"Beignet de banane","ha":"Mai dafa ayaba","hi":"पझम पोरी","id":"Pisang goreng","it":"Frittelle di banane","ja":"揚げバナナ","jv":"Gedhang gorèng","ko":"바나나 프리터","mg":"Mofo-akondro","ml":"പഴംപൊരി","ms":"Pisang goreng","ne":"केराको पकौडा","nl":"Gebakken banaan","pl":"Pisang goreng","ta":"பழம்பொரி","th":"กล้วยแขก","tl":"Maruya","tr":"Muz kızartması","vi":"Chuối chiên","zh":"炸香蕉"},"sourceLanguage":"hi"},{"title":"Beguni","name":"Beguni","country":"Bangladesh","region":"Bengal","url":"https://en.wikipedia.org/wiki/Beguni","ingredients":["Brinjal (eggplant)","gram flour","salt","vegetable oil"],"prepSummary":"বেগুনী একটি জনপ্রিয় বাঙালি খাবার যার উংপত্তি বাংলাদেশে এবং এটি ভারতেও প্রচলিত। এটা বেগুনের ফালিকে বেসনে ডুবিয়ে তেলে ভেজে তৈরি করা হয়। ইউরোপে অবারজিন ফ্রিটার্স নামে একই ধরনের একটি খাবার প্রচলিত আছে। বেগুনী সাধারণত ইফতারি হিসেবে পরিবেশিত হয়। অনেক স্থানে খিচুড়ির সঙ্গে বেগুনী খাওয়া হয়। বাংলাদেশে রমজান মাসে ইফতারির খাবার হিসেবে বেগুনী অত্যন্ত জনপ্রিয়। এসময় রাস্তার পাশে অস্থায়ী ভাবে যেসব খাবারের দোকান বসে তাতে অন্যান্য খাবারের সাথে বেগুনীও বিক্রি হয় ।","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Beguni.jpg/960px-Beguni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 3.0","leadFile":"Beguni.jpg","views":3304,"langs":["bn","es","eu","fr","gu","hi","it","ja","jv","ko","ta"],"langNames":{"bn":"বেগুনী (খাদ্য)","es":"Beguni","eu":"Beguni","fr":"Beguni","gu":"બેગુની","hi":"बेगुनी","it":"Beguni","ja":"ベグニ","jv":"Béguni","ko":"베구니","ta":"பெகுனி"},"sourceLanguage":"bn"},{"title":"Bhaji","name":"Bhaji","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Bhaji","ingredients":["Gram flour","vegetables"],"prepSummary":"भाजी भारतीय उपमहाद्वीप के कई क्षेत्रों में खाया जाने वाला एक मसालेदार व्यंजन है और इसकी कई प्रकार हैं जो की क्षेत्रों के मुताबिक खाया जाता है। इसे खाने के पहिले खाया जाता है तथा यह पकोड़े की भांति होता है और इसकी उत्पत्ति भारतीय उपमहाद्वीप से हुई है। यह भारत में केरल, तमिलनाडु, महाराष्ट्र, आंध्र प्रदेश, कर्नाटक, असम, पश्चिम बंगाल और ओडिशा में एक लोकप्रिय व्यंजन है, और सड़क के किनारे वाले स्टालों, विशेष रूप से रेड़ियों और ढाबों में पाया जाता है। भारतीय राज्यों केरल, गुजरात, महाराष्ट्र, आंध्र प्रदेश, तमिलनाडु और कर्नाटक के बाहर, इसको अक्सर पकोड़ा के रूप में खाया जाता है। भाजी पारंपरिक मराठी, तमि","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Pav_Bhaji_%28veggie_sloppy_joes%29_%286369871377%29.jpg/960px-Pav_Bhaji_%28veggie_sloppy_joes%29_%286369871377%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Barry Pousman from New York, NY","licence":"CC BY 2.0","views":52043,"langs":["bn","cy","da","es","fr","he","hi","jv","kn","ko","ml","mr","nb","ne","pa","pl","pt","ro","te","vi"],"langNames":{"bn":"ভাজি","cy":"Bhaji","da":"Bhajji","es":"Bhujia","fr":"Bhajji aux oignons","he":"בהאג'י","hi":"भाजी","jv":"Bhaji","kn":"ಬಜ್ಜಿ","ko":"바지 (튀김)","ml":"ബജി","mr":"भजी","ne":"भाजी","nb":"Bhajji","pa":"ਭਾਜੀ","pl":"Bhaji","pt":"Badjia","ro":"Bhajji","te":"బజ్జి","vi":"Bhaji"},"sourceLanguage":"hi","originClaims":["India","Pakistan","Nepal","Bangladesh"]},{"title":"Bhoonja","name":"Bhoonja","country":"India","region":"Bhojpuri region","url":"https://en.wikipedia.org/wiki/Bhoonja","ingredients":["Rice","peanuts","spiced pulses","seb","Maize","Black Gram","onion","green chilly"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Bhooja_or_Bhoonja_Indian_Snack.jpg/960px-Bhooja_or_Bhoonja_Indian_Snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Deepti135","licence":"CC BY-SA 4.0","views":1408},{"title":"Chakodi","name":"Chakodi","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Chakodi","ingredients":["Rice flour"],"prepSummary":"சாகோடி (Chakodi) என்றும் சகோடி அழைக்கப்படுவது மொறுமொறுப்பான இந்தியக் கார நொறுக்குத்தீனியாகும். இதனைத் தமிழகத்தில் ஆந்திரா முறுக்கு என்பர். சாகோடி அரிசி மாவினைக் கொண்டு செய்யப்படுகிறது. இது வட்ட வடிவில் சிறிய அளவில் இருக்கும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/Chekodi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Randhirreddy at English Wikipedia","licence":"CC BY 3.0","leadFile":"Chekodi.jpg","views":1495,"langs":["ta","te"],"langNames":{"ta":"சாகோடி","te":"చకోడి"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chana Jor Garam","name":"Chana Jor Garam","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Chana_Jor_Garam","prepSummary":"Chana Jor Garam adalah jajanan jalanan yang umum di sebagian besar negara bagian India. Makanan ini biasanya terbuat dari kacang arab yang dipanggang dan dibumbui. Kacang arab direndam, dikeringkan, dan digoreng, lalu diratakan menjadi cakram-cakram kecil. Bahan-bahan utamanya adalah tomat cincang segar, bawang bombay, beberapa rempah-rempah, dan chutney hijau. Makanan ini memiliki rasa yang kuat dan asam. Makanan ini dimakan dengan bawang bombay, lemon, tomat, dan cabai hijau. Makanan ini dinikmati sebagai camilan atau sebagai tambahan renyah pada lauk pauk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/A_Chana_Jor_Garam_vendor_on_the_streets_of_Fareniya_Bazar-7197.jpg/960px-A_Chana_Jor_Garam_vendor_on_the_streets_of_Fareniya_Bazar-7197.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bijay Chaurasia","licence":"CC BY-SA 4.0","views":4063,"langs":["id"],"langNames":{"id":"Chana Jor Garam"},"sourceLanguage":"id"},{"title":"Chhilka roti","name":"Chhilka roti","country":"India","region":"Jharkhand","url":"https://en.wikipedia.org/wiki/Chhilka_roti","ingredients":["Rice","chana dal"],"prepSummary":"Rice and chana dal are soaked in water overnight. They are ground in the morning, after filtering the water to make a batter, and salt is added for taste. Then a little oil is greased on the heated tawa and half a bowl of batter is dispersed on it. After the mixture turns light brown, it is turned and the other side is roasted. When the other side turns light brown with proper roasting, the bread is ready.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Chilka_Roti.jpg/960px-Chilka_Roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dev0745","licence":"CC BY-SA 4.0","leadFile":"Chilka_Roti.jpg","views":1004,"langs":["hi","ta"],"langNames":{"hi":"चिल्का रोटी","ta":"சில்கா அப்பம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chotpoti","name":"Chotpoti","country":"Bangladesh","region":"Bengali","url":"https://en.wikipedia.org/wiki/Chotpoti","ingredients":["Potatoes","chickpeas","onions","chillies"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Chotpoti_%28cropped%29.jpg/960px-Chotpoti_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 4.0","leadFile":"Chotpoti_(cropped).jpg","views":6248,"langs":["bn","es","he","jv"],"langNames":{"bn":"চটপটি","es":"Chotpoti","he":"צ'וטפוטי","jv":"Chotpoti"}},{"title":"Curry puff","name":"Curry puff","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Curry_puff","prepSummary":"ਕਰੀ ਪਫ ਦੱਖਣ-ਪੂਰਬੀ ਏਸ਼ੀਆਈ ਮੂਲ ਦਾ ਸਨੈਕ ਹੈ। ਇਹ ਛੋਟੀ ਜਿਹੀ ਪਾਈ ਹੁੰਦੀ ਹੈ, ਜਿਸ ਵਿੱਚ ਕਰੀ, ਚਿਕਨ ਅਤੇ ਆਲੂ, ਇੱਕ ਤਲੇ ਹੋਏ ਜਾਂ ਬੇਕ ਕੀਤੇ ਪੇਸਟਰੀ ਸ਼ੈੱਲ ਵਿੱਚ ਭਰੀ ਹੁੰਦੀ ਹੈ। ਕਰੀ ਦੀ ਇਕਸਾਰਤਾ ਕਾਫ਼ੀ ਮੋਟੀ ਹੁੰਦੀ ਹੈ ਤਾਂ ਜੋ ਇਸਨੂੰ ਸਨੈਕ ਵਿੱਚੋਂ ਬਾਹਰ ਨਾ ਨਿਕਲੇ। ਪੈਪ ਜਾਂ ਪਫ ਫੁਜੀਅਨ ਚੀਨੀ ਉਪਭਾਸ਼ਾ ਨੂੰ ਦਰਸਾਉਂਦਾ ਹੈ। ਜਿਸਦਾ ਅਰਥ ਹੈ 'ਬੁਲਬੁਲਾ, ਛਾਲੇ, ਫੁੱਲਿਆ ਹੋਇਆ'। ਇਸ ਵਿੱਚ ਭਾਰਤੀ ਮਾਲੇਈ ਅਤੇ ਚੀਨੀ ਪਕਵਾਨਾਂ ਦੇ ਪ੍ਰਭਾਵ ਹਨ। ਇਸ ਸਨੈਕਸ ਦੀਆਂ ਕਈ ਕਿਸਮਾਂ ਦੱਖਣ-ਪੂਰਬੀ ਏਸ਼ੀਆ ਅਤੇ ਭਾਰਤ ਵਿੱਚ ਮੌਜੂਦ ਹਨ, ਜਿੱਥੇ ਇਹ ਇੱਕ ਪ੍ਰਸਿੱਧ ਸਨੈਕਸ ਭੋਜਨ ਹੈ।","course":"Entrée, side dish, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Bangalore_Egg_puff.jpg/960px-Bangalore_Egg_puff.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ajaycarnet","licence":"CC BY-SA 4.0","views":32732,"langs":["ar","de","ja","jv","ko","ms","pa","th","zh"],"langNames":{"ar":"فطيرة الكاري","de":"Karipap","ja":"カレー揚げパイ","jv":"Karipap","ko":"카리팝","ms":"Karipap","pa":"ਕਰੀ ਪਫ","th":"กะหรี่ปั๊บ","zh":"咖喱卜"},"sourceLanguage":"pa"},{"title":"Dal biji","name":"Dal biji","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Dal_biji","ingredients":["Gram flour","cantaloupe","musk melon seeds"],"views":835,"langs":["da","nb"],"langNames":{"da":"Dal biji","nb":"Dal biji"}},{"title":"Dhooska","name":"Dhooska","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Dhooska","ingredients":["चावल","चना दाल"],"prepSummary":"धुस्का या धुसका एक लोकप्रिय तला हुआ भोजन है जो भारत के झारखण्ड, पश्चिम बंगाल और बिहार में खाया जाता है। यह व्यंजन झारखण्डी व्यंजनों में से एक है। इस स्वादिष्ट तली हुई ब्रेड नाश्ते में मुख्य सामग्री पिसे हुए चावल, पिसी हुई चना दाल हैं। इसे अक्सर किसी सॉस या चटनी के साथ परोसा जाता है। धुस्का ज्यादातर बाजार-क्षेत्र के स्टालों में बनाया जाता है जहां लोग नाश्ते के रूप में इसका आनंद लेते हैं और बड़े रेस्तरां में यह शायद ही कभी पाया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Dhuska.jpg/960px-Dhuska.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Parijatpathak30","licence":"CC BY-SA 4.0","leadFile":"Dhuska.jpg","views":14679,"langs":["hi","ta"],"langNames":{"hi":"धुस्का","ta":"தூஸ்கா"},"sourceLanguage":"hi"},{"title":"Enduri pitha","name":"Enduri pitha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Enduri_pitha","ingredients":["Rice flour","turmeric leaves","black gram","coconut or chhena","jaggery","black pepper"],"prepSummary":"এন্দুরি পিঠা হল এক ধরনের পিঠা যা ভারতের ওড়িয়া অঞ্চলে প্রধানত তৈরি করা হয়, পাশপাশি উত্তর ও কেন্দ্রীয় অঞ্চলেও এই পিঠা প্রচলিত। এই পিঠার উপাদান হলো হলুদ পাতা, কালো জিরা, চালের গুঁড়া, নারকেল, গুঁড়, ও মাষকলাই ডাল. এন্দুরি প্রধানত প্রথমাষ্টমির সময় তৈরি করা হয়। এছাড়া মানবসা গুরুবারার সময়েও এই পিঠা তৈরি করা হয়। এটা একটা হালকা খাদ্য যা হলুদ পাতা দিয়ে মোড়ানোর ফলে ল্যাক্সাটিভ ক্রিয়া থাকে। সাধারণভাবে এন্দুরি বড় মাটির পাত্রে ভাপে তৈরি করা হয়। বাংলাদেশে তৈরি ভাপা পিঠার সাথে এই খাদ্যের রন্ধনগত মিল রয়েছে। জগন্নাথ মন্দির, পুরীতে জগন্নাথকে উৎসর্গীকৃত \"শাকলা ধোপা\" খাদ্যের মধ্যে এন্দুরি অন্যতম। থ","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Enduri_Pitha_on_Prathamastami.jpg/960px-Enduri_Pitha_on_Prathamastami.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sangram Keshari Senapati","licence":"CC BY-SA 4.0","views":3448,"langs":["as","bn","or","pa"],"langNames":{"as":"এণ্ডুৰী পিঠা","bn":"এন্দুরি পিঠা","or":"ଏଣ୍ଡୁରି ପିଠା","pa":"ਐਂਡੂਰੀ ਪਿਥਾ"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ganthiya","name":"Ganthiya","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Ganthiya","prepSummary":"Besan (chickpea flour), chilli powder, turmeric, ajwain (carom seeds) and salt are mixed along with water to form a stiff dough. The dough is placed in a sev making machine, fixed with a thick sev plate. This machine is called a sev sancha. The ganthiya are pressed out in a crank circular motion into hot oil. They are turned over and fried till crisp.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Ghatiya_2013-11-30_18-09.jpg/960px-Ghatiya_2013-11-30_18-09.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Randhirreddy","licence":"CC BY-SA 3.0","leadFile":"Ghatiya_2013-11-30_18-09.jpg","views":8338,"langs":["gu","kn","ta"],"langNames":{"gu":"ગાંઠિયા","kn":"ಗಾಂಠಿಯಾ","ta":"காராசேவு"}},{"title":"Ghugni","name":"Ghugni","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Ghugni","ingredients":["Dried yellow peas or dried white peas","Indian spices","Nepali Himalayan salts","turmeric powder"],"prepSummary":"The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/Ghugni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Notoutofthebox","licence":"CC BY-SA 4.0","leadFile":"Ghugni.jpg","views":16730,"langs":["ar","as","bn","fa","id","jv","kn","pa"],"langNames":{"ar":"غوغني","as":"ঘুগনি","bn":"ঘুগনি","fa":"غوغنی","id":"Ghugni","jv":"Ghugni","kn":"ಘುಗನಿ","pa":"ਘੁਗਨੀ"}},{"title":"Masala omelette","name":"Masala omelette","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Masala_omelette","ingredients":["Egg","onions","green chillies","tomatoes"],"prepSummary":"भारतीय आमलेट ऑमलेट का एक प्रकार है जो मुख्यतः भारतीय व्यंजनों में प्रयुक्त होता है। इसमें प्रयुक्त होने वाले अवयव अण्डा, बूटी, टमाटर और मसाले हैं जो अलग-अलग क्षेत्रों में अलग-अलग अनुपात में काम में लिए जाते हैं। आमलेट पर कर्ष चीज डाली जाती है। आमलेट को कढ़ी के साथ अण्डे, श्रिम्प और/या चिकन को भी मसाले के रूप में मिलाया जाता है जिससे इसका स्वाद बढ़े।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Masala_omelette_with_bread_toasties.jpg/960px-Masala_omelette_with_bread_toasties.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lillottama","licence":"CC BY-SA 4.0","views":6571,"langs":["ar","bn","fa","hi","pa","zh"],"langNames":{"ar":"عجة مصالحة","bn":"ভারতীয় অমলেট","fa":"املت هندی","hi":"भारतीय आमलेट","pa":"ਭਾਰਤੀ ਆਮਲੇਟ","zh":"印度奄列"},"sourceLanguage":"hi"},{"title":"Indori poha","name":"Indori poha","country":"India","region":"Madhya Pradesh","url":"https://en.wikipedia.org/wiki/Indori_poha","ingredients":["rice","chilies","onions","lemon","peanut","mustard seed","cumin seeds","curry leaves"],"prepSummary":"ইন্দোরি পোহা (ইন্দোরের পোহা) হল এক ধরনের চ্যাপ্টা (ভাঙা) চাল যা সম্ভবত ভারতীয় মহানগর ইন্দোরে উদ্ভূত হয়েছে। এতে ভাপে রাঁধা পোহা (চ্যাপ্টা চাল) থাকে ও সাধারণত জালেবি (যাকে একত্রে পোহা-জালেবি বলা হয়), সেভ, উসল, কাটা পেঁয়াজ ও মৌরি বীজের একটি অনন্য সংমিশ্রণ দিয়ে পরিবেশন করা হয়। ভারত জুড়ে পাওয়া অন্যান্য জাতের পোহা থেকে ভিন্ন ইন্দোরি পোহা সরাসরি অন্যান্য উপকরণ দিয়ে রান্না না করে ভাপে রান্না করা হয়। এটি ইন্দোরি পোহাকে এর স্বতন্ত্র স্বাদ, কোমলতা ও সুগন্ধি প্রদান করে। ভারতের ঐতিহ্যবাহী পোহায়ের বিপরীতে বিক্রেতারা সাধারণত চিনাবাদামের পরিবর্তে মটর পছন্দ করে। ইন্দোরি পোহা সাধারণত জালেবির সাথে পরি","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Indori_Poha%2C_New_Delhi.jpg/960px-Indori_Poha%2C_New_Delhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kxnyshk","licence":"CC BY-SA 4.0","views":2900,"langs":["bn"],"langNames":{"bn":"ইন্দোরি পোহা (চিঁড়া)"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jolpan","name":"Jolpan","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Jolpan","prepSummary":"ಜೊಲ್‍ಪಾನ್ ಪದವು ಅಸ್ಸಾಮಿ ಪಾಕಶೈಲಿಯಲ್ಲಿ ಲಘು ಆಹಾರಗಳನ್ನು ಸೂಚಿಸುತ್ತದೆ. ಇವನ್ನು ಹಲವುವೇಳೆ ಬೆಳಗ್ಗಿನ ತಿಂಡಿಯ ವೇಳೆ ಬಡಿಸಲಾಗುತ್ತದಾದರೂ, ಇವನ್ನು ಬಿಹು ಹಬ್ಬಗಳು ಅಥವಾ ವಿವಾಹಗಳಲ್ಲಿ ಕೂಡ ಬಡಿಸಬಹುದು. ಜೊಲ್‍ಪಾನ್ ಶಬ್ದವು ಎಲ್ಲ ತಯಾರಿಕೆಗಳನ್ನು ಒಳಗೊಳ್ಳುತ್ತದೆ, ಅವೆಂದರೆ ಜೊಲ್‍ಪಾನ್, ಪೀಠಾ, ಲಾರು, ಮತ್ತು ಚಹಾ. ಬೆಳಗ್ಗಿನ ತಿಂಡಿಗೆ ಬಡಿಸಲಾದ ಇತರ ಸಾಮಾನ್ಯ ಜೊಲ್‍ಪಾನ್‍ಗಳೆಂದರೆ ರೋಟಿ, ಲುಚಿ, ಘುಗನಿ ಮತ್ತು ಕೆಲವೊಮ್ಮೆ ಪರಾಠಾ ಇತ್ಯಾದಿ. ಜೊಲ್‍ಪಾನ್‍ನ ವೈವಿಧ್ಯಗಳಲ್ಲಿ ಬೋರಾ ಸಾಉಲ್, ಕೋಮಲ್ ಸಾಉಲ್, ಶಾಂಡೊ, ಚೀರಾ, ಮುರಿ, ಮೊಸರು, ಬೆಲ್ಲದ ಜೊತೆಗೆ ಅಖೋಯಿ ಹಾಗೂ ವಿವಿಧ ಪೀಠಾ ಸೇರಿವೆ. ಪೀಠಾ ಎಂದರೆ ಅಕ್ಕಿಯ ಖಾದ್ಯ ಅಥವಾ ಪ್ಯಾನ್‍ಕೇಕ್. ಇದು ತೆಳುವಾದ ಚಪ್ಪಟೆಯ ಖಾದ್ಯವಾಗಿದ್ದು ಇದನ್ನು ಹಿಟ್ಟಿನಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ ಮ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Boka_saul_an_Assamese_jolpan_%28breakfast%29.jpg/960px-Boka_saul_an_Assamese_jolpan_%28breakfast%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nayan j Nath","licence":"CC BY-SA 4.0","views":2491,"langs":["as","kn"],"langNames":{"as":"অসমীয়া জলপান","kn":"ಜೊಲ್ಪಾನ್"},"sourceLanguage":"kn"},{"title":"Kadboli","name":"Kadboli","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Kadboli","ingredients":["Flour mixture of chickpea","urid","rice","Moong","cumin seeds"],"prepSummary":"কডোবলি বা কডাবোলি (কোঙ্কনী ও মারাঠীঃ कडबोळी) হচ্ছে মহারাষ্ট্রের একটি ঐতিহ্যবাহী খাবার। কডবোলি প্রস্তুতিতে ছোলা, মাষকলাই, মুগ, চালের আটা, লবণ এবং স্বাদের জন্য ঝাল, জিরা ইত্যাদি ব্যবহার করা হয়। কর্ণাটকে কডবালে বলে একই ধরনের খাবার তৈরী হয় কিন্তু সেখানে শুধুমাত্রা চাল ও মাষকলাইয়ের ডাল ব্যবহার করা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Kodubale_~_Deep_fried_rice_and_roasted_gram_savoury_rings_from_South_India.jpg/960px-Kodubale_~_Deep_fried_rice_and_roasted_gram_savoury_rings_from_South_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jagisnowjughead","licence":"CC BY-SA 4.0","leadFile":"Kodubale_~_Deep_fried_rice_and_roasted_gram_savoury_rings_from_South_India.jpg","views":1602,"langs":["bn","mr"],"langNames":{"bn":"কডবোলি","mr":"कडबोळी"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khaman","name":"Khaman","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Khaman","ingredients":["Gram flour","chana dal"],"prepSummary":"கமன் (Khaman) என்பது இந்தியாவின் குசராத்தில் புகழ் பெற்ற, ஒரு காரமான சிற்றுண்டியாகும். காமன் அரைத்த சன்னா பருப்பு அல்லது சன்னா கடலை மாவில் இருந்து தயாரிக்கப்படுகிறது. பொதுவாக எலுமிச்சை சாறு, ரவை மற்றும் தயிர் சேர்த்து செய்யப்படுகிறது. பெருங்காயம் மற்றும் மிளகாய் போன்ற பொருட்களைப் பயன்படுத்தி இறுதியாக தாளிப்பு சேர்க்கலாம்.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/SPECIAL_SURATI_KHAMAN.jpg/960px-SPECIAL_SURATI_KHAMAN.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Devmanoj","licence":"CC BY-SA 4.0","views":13693,"langs":["gu","he","jv","kn","ta"],"langNames":{"gu":"ખમણ","he":"חמאן","jv":"Khaman","kn":"ಖಮನ್","ta":"கமன்"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khichu","name":"Khichu","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Khichu","ingredients":["Rice flour","Cumin","Alkaline Salt known as Papad Khar"],"prepSummary":"கிச்சு (Khichu) என்பது அப்பளம் செய்வதற்கான ஓர் அடிப்படை மாவுப் பொருள் ஆகும். இருப்பினும், இதன் சுவையின் காரணமாக ஒரு சிற்றுண்டியாகவோ அல்லது துணை உணவாகவோ உண்ணப்படுகிறது. இது அரிசி மாவிலிருந்து தயாரிக்கப்படுகிறது. சில சமயங்களில் மற்ற மாவுகளும் பயன்படுத்தப்படுகின்றன. பெரும்பாலும் குசராத்து மக்கள் செய்யும் உணவு வகையாக அறியப்படுகிறது. இந்த சிற்றுண்டியானது, மாவை கஞ்சி போல தண்ணீரில் வேகவைத்து, சீரகம் மற்றும் பப்பட கார் எனப்படும் கார உப்பு (சோடியம் கார்பனேட்டு மற்றும் சோடியம் பைகார்பனேட்டு ஆகியவற்றை முக்கியக் கூறுகளாகக் கொண்ட ஒரு கார உப்பு) சேர்த்து, பின்னர் அந்த மாவை ஆவியில் வேகவைத்துத் தயாரிக்கப்படுக","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Khichu-_makai.jpg/960px-Khichu-_makai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kanikatwl","licence":"CC BY-SA 4.0","views":5611,"langs":["gu","kn","ta"],"langNames":{"gu":"ખીચીયું","kn":"ಖೀಚು","ta":"கிச்சு"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kurkure","name":"Kurkure","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Kurkure","prepSummary":"कुरकुरे पेप्सिको द्वारा उत्पादित और विपणन किए जाने वाले चावल व मकई पफ़्स का एक ब्रांड है, और पहली बार 1999 में भारत में निर्मित किया गया था। कुरकुरे मुख्य रूप से भारत, पाकिस्तान और बांग्लादेश में निर्मित एवं बेचा जाता है। सितंबर 2020 से, एयरटेल ने अपने उपयोगकर्ताओं को 10 रुपये की कीमत वाले कुरकुरे के एक पैकेट के साथ 1GB मुफ्त इंटरनेट डेटा प्रदान किया था।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Kurkure-moyda-cherry.jpg/960px-Kurkure-moyda-cherry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jayita Saha","licence":"CC BY-SA 4.0","views":47095,"langs":["bn","hi","pa","te","tr","ur"],"langNames":{"bn":"কুরকুরে","hi":"कुरकुरे","pa":"ਕੁਰਕੁਰੇ","te":"కుర్కురే","tr":"Kurkure","ur":"کرکرے"},"sourceLanguage":"hi"},{"title":"Locho","name":"Locho","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Locho","ingredients":["Gram flour","chana dal","salt","spices"],"prepSummary":"लोचो भारत के सूरत शहर से एक गुजराती फरसाण है। लोचो सूरत, नवसारी आदि दक्षिणी गुजराती शहरों में बहुत प्रसिद्ध है। श्रेणी:भारतीय खाना श्रेणी:गुजराती खाना","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Locho_-_Gujarati_Snack_-_Surat.jpg/960px-Locho_-_Gujarati_Snack_-_Surat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sushant savla","licence":"CC BY-SA 3.0","views":12761,"langs":["gu","hi","kn"],"langNames":{"gu":"લોચો","hi":"लोचो","kn":"ಲೋಚೊ"},"sourceLanguage":"hi","province":"Sūrat","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Makka Poha","name":"Makka Poha","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Makka_Poha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Makka_Poha.jpg/960px-Makka_Poha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanket Oswal","licence":"CC BY-SA 4.0","views":2654,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Manapparai Murukku","name":"Manapparai Murukku","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Manapparai_Murukku","prepSummary":"Ingredients such as rice flour, cumin seeds, gingelly, asafetida, ajwain (omam), salt, water and oil are used to make Manapparai Murukku. All ingredients are mixed with flour. Then, water is added little by little, as it is kneaded into a thick batter. Afterward, it is patted by the murukku maker and rotated to form coils. It is then set aside for two minutes. It is then fried in oil, then set aside again, and the process repeated. It has to be stored in an air-tight container.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Murukku.jpg/960px-Murukku.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sarav","licence":"Public domain","views":2458,"langs":["ta"],"langNames":{"ta":"மணப்பாறை முறுக்கு"}},{"title":"Mangalore bajji","name":"Mangalore bajji","country":"India","region":"Tulunad","url":"https://en.wikipedia.org/wiki/Mangalore_bajji","ingredients":["Maida","curd","gram flour","rice flour","onion","coriander leaves","coconut","jeera"],"prepSummary":"மங்களூர் பச்சி (போண்டா) இந்திய பொறித்த உணவுகளில் ஒன்று. துளுநாடு பகுதியில் இது கோலி பாஜி என அழைக்கப்படுகிறது. இந்த உணவு வகை ஆந்திரப் பிரதேசம் மற்றும் தெலங்காணா ஆகிய மாநிலங்களில் மைசூர் போண்டா அல்லது மைசூர் பச்சி என்ற பெயரில் பிரபலமாக உள்ளது.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Bajji_with_coconut_chutney.jpg/960px-Bajji_with_coconut_chutney.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Msclrfl22","licence":"CC BY-SA 3.0","leadFile":"Bajji_with_coconut_chutney.jpg","views":7617,"langs":["bn","kn","pa","ta"],"langNames":{"bn":"ম্যাঙ্গালোর বাজ্জি","kn":"ಗೋಳಿಬಜೆ","pa":"ਮੰਗਲੌਰ ਭਾਜੀ","ta":"மங்களூர் பச்சி"},"sourceLanguage":"ta"},{"title":"Medu vada","name":"Medu vada","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Medu_vada","ingredients":["Urad dal (Split Black gram)","Rice"],"prepSummary":"மெது வடை அல்லது உளுந்து வடை என்பது உளுந்து மாவினால் செய்யப்படும் தென்னிந்திய உணவாகும். இது வட்டமாக நடுவில் எளிதாக வேகுதற்காக ஓட்டையுடன் மொறுகலான வெளிப்புறமும் மிருதுவான உட்பகுதியும் கொண்டது. புகழ்பெற்ற தென்னிந்திய மற்றும் இலங்கைத் தமிழ் உணவுகளில் ஒன்றான இது, காலை உணவாகவும் சிற்றுண்டியாகவும் உட்கொள்ளப்படுகிறது.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Puri_with_medu_vada_and_potato_masala.jpg/960px-Puri_with_medu_vada_and_potato_masala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ambadyanands","licence":"CC BY-SA 4.0","views":37137,"langs":["as","bn","gu","ha","he","jv","kn","ml","mr","ne","pt","ta","te","uk"],"langNames":{"as":"মেডু বড়া","bn":"মেদু বড়া","gu":"મેદુવડાં","ha":"Medu vada","he":"מדו ואדה","jv":"Medu vada","kn":"ಉದ್ದಿನ ವಡೆ","ml":"ഉഴുന്നുവട","mr":"मेदूवडा","ne":"बट्टुक","pt":"Medu vada","ta":"மெது வடை","te":"మినప గారెలు","uk":"Меду вада"},"sourceLanguage":"ta"},{"title":"Mukhwas","name":"Mukhwas","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Mukhwas","ingredients":["seeds","nuts","essential oils (peppermint)"],"prepSummary":"ಮುಖವಾಸ ವರ್ಣರಂಜಿತ ಊಟದ ನಂತರದ ಲಘು ಆಹಾರ ಅಥವಾ ಜೀರ್ಣ ಸಹಾಯಕವಾಗಿದೆ. ಇದನ್ನು ಬಾಯಿಯನ್ನು ಶುದ್ಧಗೊಳಿಸುವ ಆಹಾರವಾಗಿ ವ್ಯಾಪಕವಾಗಿ ಬಳಸಲಾಗುತ್ತದೆ, ವಿಶೇಷವಾಗಿ ಊಟದ ನಂತರ. ಇದನ್ನು ವಿವಿಧ ಬೀಜಗಳು ಮತ್ತು ನಟ್‍ಗಳಿಂದ ತಯಾರಿಸಬಹುದು, ಉದಾಹರಣೆಗೆ ಹಲವುವೇಳೆ ಸೊಂಪು, ಸಾಲೇಯ, ಕೊಬ್ಬರಿ, ಕೊತ್ತುಂಬರಿ ಬೀಜ ಮತ್ತು ಎಳ್ಳು. ಸಕ್ಕರೆ ಮತ್ತು ಪುದೀನಾ ಎಣ್ಣೆ ಸೇರಿದಂತೆ ವಿವಿಧ ಸಾರತೈಲಗಳನ್ನು ಸೇರಿಸಿರುವುದರಿಂದ ಇದು ರುಚಿಯಲ್ಲಿ ಸಿಹಿಯಾಗಿದ್ದು ಬಹಳ ಸುವಾಸನೆಯುಕ್ತವಾಗಿರುತ್ತದೆ. ಬೀಜಗಳು ಉಪ್ಪ/ಖಾರವಾಗಿ ಅಥವಾ ಸಿಹಿಯಾಗಿರಬಹುದು—ಸಕ್ಕರೆಯಿಂದ ಲೇಪಿತವಾಗಿರುತ್ತವೆ ಮತ್ತು ಹೊಳೆಯುವ ಬಣ್ಣಗಳನ್ನು ಹೊಂದಿರುತ್ತದೆ. ಈ ಪದವು ಮುಖ (ಅಂದರೆ ಬಾಯಿ) ಮತ್ತು ವಾಸ (ಅಂದರೆ ಗಂಧ) ಗಳ ಸಂಯೋಜನೆಯಾಗಿದೆ.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Green_Mukhwas.jpg/960px-Green_Mukhwas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Martyvis","licence":"CC BY-SA 3.0","leadFile":"Green_Mukhwas.jpg","views":32454,"langs":["ar","da","de","fr","it","kn","uk"],"langNames":{"ar":"مخواس","da":"Mukhwas","de":"Mukhwas","fr":"Mukhwas","it":"Mukhwas","kn":"ಮುಖವಾಸ","uk":"Мукваш"},"sourceLanguage":"kn","originClaims":["India","Pakistan"]},{"title":"Murukku","name":"Murukku","country":"India","region":"India: Tamil Nadu","url":"https://en.wikipedia.org/wiki/Murukku","ingredients":["Rice flour","urad dal flour (black gram)","salt","vegetable oil"],"prepSummary":"Murukku is typically made from rice flour and urad dal flour. The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/A_Traditional_Tamil_Snack_Murukku.jpg/960px-A_Traditional_Tamil_Snack_Murukku.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thamizhpparithi Maari","licence":"CC BY-SA 3.0","leadFile":"A_Traditional_Tamil_Snack_Murukku.jpg","views":36392,"langs":["bn","fr","jv","lt","ml","ms","pa","pl","ta","uk"],"langNames":{"bn":"ঝুরিভাজা","fr":"Murukku","jv":"Murukku","lt":"Murukku","ml":"മുറുക്ക്","ms":"Muruku","pa":"ਮੁਰੁੱਕੂ","pl":"Murukku","ta":"முறுக்கு","uk":"Мурукку"}},{"title":"Ooty varkey","name":"Ooty varkey","country":"India","region":"The Nilgiris","url":"https://en.wikipedia.org/wiki/Ooty_varkey","ingredients":["Wheat flour"],"prepSummary":"ஊட்டி வர்க்கி (Ooty varkey) என்பது கோதுமை மாவு, அரிசி, ரவை, தண்ணீர், நெய், சர்க்கரை மற்றும் உப்பு ஆகியவற்றால் செய்யப்படும் ஒரு வகை பிஸ்கட் உணவு ஆகும். இது நன்கு வறுத்ததாகவோ அல்லது சுடப்பட்டதாக இருக்கலாம். இது பிரெஞ்சு அடுமனையின் உள்ளூர் காலனித்துவ கால மறு தயாரிப்பாகக் கருதப்படுகிறது.","views":11294,"langs":["ta"],"langNames":{"ta":"ஊட்டி வர்க்கி"},"sourceLanguage":"ta"},{"title":"Osmania biscuit","name":"Osmania biscuit","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Osmania_biscuit","ingredients":["Milk","flour","cardamom","salt","sugar"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Subhan_osmania_biscuits.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jyothivalaboju","licence":"CC BY-SA 4.0","leadFile":"Subhan_osmania_biscuits.jpg","views":10674,"langs":["hi","kn","ta","tr","uk","ur"],"langNames":{"hi":"उस्मानिया बिस्कुट","kn":"ಒಸ್ಮಾನಿಯಾ ಬಿಸ್ಕೆಟ್","ta":"உசுமானியா பிசுகோத்து","tr":"Osmaniye kurabiyesi","uk":"Османія (печиво)","ur":"عثمانیہ بسکٹ"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Poha (rice)","name":"Poha (rice)","country":"India","region":"South","url":"https://en.wikipedia.org/wiki/Poha_(rice)","ingredients":["Dehusked rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Poha.jpg/960px-Poha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay Acharya, aka Sanjay ach at en.wikipedia","licence":"CC BY-SA 3.0","views":3927,"langs":["ar","bn","es","gu","hi","ja","jv","kn","ko","ml","mr","ne","or","pa","ta","te","th"],"langNames":{"ar":"أرز مضغوط","bn":"চিঁড়া","es":"Poha","gu":"પૌંઆ","hi":"चिवड़ा","ja":"ポハ","jv":"Sega penyèt","kn":"ಅವಲಕ್ಕಿ","ko":"납작쌀","ml":"അവൽ","mr":"पोहे","ne":"चिउरा","or":"ଚୁଡ଼ା","pa":"ਪੋਹਾ","ta":"அவல்","te":"అటుకులు","th":"ข้าวเม่า"}},{"title":"Pudachi Vadi","name":"Pudachi Vadi","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Pudachi_Vadi","ingredients":["Gram flour","coconut","coriander","chili powder","Indian spices"],"prepSummary":"पुडाची वडी, ज्याला सांभारवडी असेही म्हणतात, हा महाराष्ट्र राज्याच्या विदर्भ भागातील एक प्रसिद्ध नाश्ता आहे. याचे २ प्रकार आहेत. याचा गोड प्रकार विदर्भात, तर कोल्हापुरात तुम्हाला चटपटीत प्रकार मिळेल. पुडाची वडिला कणीकचे बाह्य आवरण असते आणि त्यात सुकवलेले खोबरे, धणे, तिखट आणि भारतीय मसाल्यांचे मिश्रण भरलेले असते. हे खोल तळलेले आणि खूप कुरकुरीत आहे. वर्ग:महाराष्ट्रातील खाद्यपदार्थ वर्ग:खाद्यपदार्थ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Crispy_Pudachi_Vadi_from_my_kitchen%2C_Pune%2C_Maharashtra.jpg/960px-Crispy_Pudachi_Vadi_from_my_kitchen%2C_Pune%2C_Maharashtra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharvarism","licence":"CC BY-SA 4.0","views":1530,"langs":["mr"],"langNames":{"mr":"पुडाची वडी"},"sourceLanguage":"mr","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Punugulu","name":"Punugulu","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Punugulu","ingredients":["Rice batter"],"prepSummary":"Punugulu is prepared with the rice batter which is used to make idly and dosa. The batter may be fresh or fermented. Accordingly, the taste differs. First, oil is heated in a vessel for frying. Then, a small amount of batter is added to the oil and deep-fried.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Punugulu_in_shop.JPG/960px-Punugulu_in_shop.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Balajijagadesh","licence":"CC BY-SA 4.0","views":17582,"langs":["as","kn"],"langNames":{"as":"পুনুকুলু","kn":"ಪುನುಗುಲು"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Puri bhaji","name":"Puri bhaji","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Puri_bhaji","ingredients":["Puri","aloo bhaji"],"prepSummary":"பூரி பாஜி (Puri bhaji) என்பது தென்னிந்தியாவில் பூரி கிழங்கு என வழங்கப்படும் வட இந்திய உணவாகும். இது இந்தியத் துணைக் கண்டத்தில் உருவான ஒரு உணவாகும். இது பூரி மற்றும் ஆலூ (உருளைக்கிழங்கு) பாஜி (உலர்ந்த அல்லது உருளைக்கிழங்கு மசாலா உணவு) ஆகும். வட இந்தியாவில் இது ஒரு பாரம்பரிய உண்ணப்படும் காலை உணவாகும். பல இந்திய குடும்பங்கள் காலை உணவிற்குத் தானியங்களை விடப் பூரி பாஜி மற்றும் பிற பாரம்பரிய உணவுகளை விரும்புகின்றன. சிலர் தயிர் (தகி) மற்றும் சாலட் போன்ற சுவையூட்டும் பொருள்களுடன் மதிய உணவிற்குப் பரிமாறுகிறார்கள். மத்திய இந்தியாவில், பூரி பாஜி ஒரு தெருவோர சிற்றுண்டியாகக் கிடைக்கின்றது. பூரி பாஜி ஒரு சை","course":"Breakfast, lunch, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Puri_sabji.jpg/960px-Puri_sabji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harpreet 712","licence":"CC BY-SA 4.0","views":11005,"langs":["bn","pa","ta","uk"],"langNames":{"bn":"পুরি ভাজি","pa":"ਪੂਰੀ ਭਾਜੀ","ta":"பூரி கிழங்கு","uk":"Пурі бхаджі"},"sourceLanguage":"ta"},{"title":"Rose Cookies","name":"Rose Cookies","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Rose_Cookies","ingredients":["Batter (wheat flour","milk","sugar","salt","eggs)"],"prepSummary":"The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour. The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey, The process was recorded in the 19th century Ottoman cookbook Aşçı başı.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Achappam_Rose_Cookie_Achu_Murukku_%282%29.jpg/960px-Achappam_Rose_Cookie_Achu_Murukku_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vikram Rajashekar","licence":"CC BY-SA 4.0","views":546,"langs":["da","de","es","fa","fi","ja","jv","ko","nb","ru","sv","tr","uk"],"langNames":{"da":"Rosetbakkelse","de":"Rosenküchle","es":"Rosette (pastel)","fa":"نان پنجره‌ای","fi":"Rosetti (leivonnainen)","ja":"ハトゥン・パンジェレ","jv":"Rosette","ko":"로세트","nb":"Rosettbakkelse","ru":"Розетта (печенье)","sv":"Struva","tr":"Demir tatlısı","uk":"Розетта (печиво)"},"sourceLanguage":"es"},{"title":"Sabudana papar","name":"Sabudana papar","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Sabudana_papar","ingredients":["Sabudana"],"course":"Appetiser or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Sabudana_papar.jpg/960px-Sabudana_papar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anupam","licence":"CC BY-SA 4.0","leadFile":"Sabudana_papar.jpg","views":475},{"title":"Saggubiyyam punugulu","name":"Saggubiyyam punugulu","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Saggubiyyam_punugulu","prepSummary":"Sabugana or saggubiyyam is soaked in curd or buttermilk for 6–7 hours. To it, maida or all purpose flour is added to make a creamy batter. Salt can be added to taste. Other ingredients that can be added to enhance the flavour are tiny chopped pieces of green chilly, onion, ginger and a pinch of jeera. This mixture can be kept aside for around 30 minutes to rise or a pinch of baking soda can be used for instant rising. Then cooking oil (whatever is used in the kitchen for regular cooking like sunflower oil, vegetable oil or groundnut oil) is poured in a pan and heated up.","views":374},{"title":"Sakinalu","name":"Sakinalu","country":"India","region":"North Telangana","url":"https://en.wikipedia.org/wiki/Sakinalu","ingredients":["Rice flour"],"prepSummary":"சக்கினாலு (Sakinalu) என்பது இந்தியாவின் தெலங்கானாவின் வடக்கு பிராந்தியத்தில் தயாரிக்கப்படும் ஒரு சிறப்பு வகை சிற்றுண்டியாகும். இது எண்ணெயில் பொரித்த அரிசி மாவுடன் கலந்து வட்டமாகச் செய்யப்படுகிறது. இது மகர சங்கராந்தி பண்டிகையின் போது தயாரிக்கப்படுகிறது. மணமகளின் பெற்றோர்களால் மணமகனின் பெற்றோருக்கு இது வழங்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dc/Sakinalu-Sri_Sai_Telangana_foods%2CHafeezpet-Telangana-DSC_0005.webp?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Divya4232","licence":"CC BY-SA 4.0","views":3694,"langs":["ta","te"],"langNames":{"ta":"சக்கினாலு","te":"సకినాలు"},"sourceLanguage":"ta"},{"title":"Sarva Pindi","name":"Sarva Pindi","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Sarva_Pindi","ingredients":["Rice flour"],"prepSummary":"சர்வ பிண்டி (Sarvapindi) (Telugu: సర్వపిండి) என்பது இந்தியாவின் தெலுங்கானாவில் அரிசி மாவு மற்றும் வேர்க்கடலையைக் கொண்டு தயாரிக்கப்படும் ஒரு சுவையான உணவாகும். இது வட்ட வடிவிலான அப்பம் (கேக்) போன்றதாகும். இது நல்கொண்டா மாவட்டத்தில், \"தப்பால செக்கா\" என்றும், கரீம்நகரில் \"சர்வ பிண்டி\" என்றும் அழைக்கப்படுகிறது. இது மிகவும் சுவையான உணவாகும். \"கஞ்ச்சு\" என்றால் பாத்திரம் அல்லது வட்ட வடிவ கிண்ணம் என்றும் பொருள். பிண்டி என்றால் தெலுங்கு மொழியில் மாவு என்று பொருள். ஆகையால் \"கஞ்ச்சு பிண்டி\" என்ற சொற்றொடரை அரிசிமாவு என்று கூறலாம். இது கோதுமை மாவு போலவே தயாரிக்கப்பட்டு, வட்ட வடிவப் பாத்திரத்தின் மீது ஒட்டி","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Sarvapindi_%2C_mango_pickle_-_aavakai.jpg/960px-Sarvapindi_%2C_mango_pickle_-_aavakai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Apoorva lakshmi","licence":"CC BY-SA 4.0","leadFile":"Sarvapindi_,_mango_pickle_-_aavakai.jpg","views":6629,"langs":["ta"],"langNames":{"ta":"சர்வ பிண்டி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sev (food)","name":"Sev (food)","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Sev_(food)","ingredients":["Chickpea flour"],"prepSummary":"ಸೇವ್ ಕಡಲೆ ಹಿಟ್ಟಿನಿಂದ ತಯಾರಿಸಲಾದ ಮತ್ತು ಅರಿಶಿನ, ಖಾರದ ಪುಡಿ ಮತ್ತು ಅಜವಾನದಿಂದ ರುಚಿಗೊಳಿಸಲಾದ, ಎಣ್ಣೆಯಲ್ಲಿ ಕರಿಯಲಾದ, ಕುರುಕಲು ಶಾವಿಗೆಯಂತಹ ಸಣ್ಣ ಚೂರುಗಳನ್ನು ಹೊಂದಿರುವ ಒಂದು ಜನಪ್ರಿಯ ಭಾರತೀಯ ಉಪಾಹಾರ. ಸೇವ್ ದಪ್ಪದಲ್ಲಿ ಬದಲಾಗುತ್ತದೆ. ಸ್ವಾದಿಷ್ಟ ಸೇವ್ ಸೇರಿದಂತೆ, ಸೇವ್‍ನ ಸೇವಿಸಲು ಸಿದ್ಧವಾದ ವೈವಿಧ್ಯಗಳು ಭಾರತೀಯ ಅಂಗಡಿಗಳಲ್ಲಿ ಲಭ್ಯವಿವೆ. ಸೇವ್‍ನ್ನು ಹಾಗೆಯೇ ತಿನ್ನಲಾಗುತ್ತದೆ ಜೊತೆಗೆ ಭೇಲ್ ಪುರಿ ಮತ್ತು ಸೇವ್ ಪೂರಿಯಂತಹ ಖಾದ್ಯಗಳ ಮೇಲೆ ಅಲಂಕಾರದ ಹರಹಾಗಿಯೂ ತಿನ್ನಲಾಗುತ್ತದೆ. ಸೇವ್‍‍ನ್ನು ಮನೆಯಲ್ಲಿ ತಯಾರಿಸಬಹುದು ಮತ್ತು ಗಾಳಿತೂರದ ಧಾರಕಗಳಲ್ಲಿ ವಾರಗಟ್ಟಲೆ ಸಂಗ್ರಹಿಸಿಡಬಹುದು. ಈ ಉಪಾಹಾರವು ಮಧ್ಯಪ್ರದೇಶದಲ್ಲಿ, ವಿಶೇಷವಾಗಿ ಇಂದೋರ್, ಉಜ್ಜೈನ್ ಮತ್ತು ರತ್ಲಾಮ್ ನಗರಗಳಲ್ಲಿ ಜನಪ್ರಿಯವಾಗಿದೆ. ಅನೇಕ ಲಘು ಆಹಾರ","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Sev_2013-12-01_16-57.jpg/960px-Sev_2013-12-01_16-57.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Randhirreddy","licence":"CC BY-SA 3.0","leadFile":"Sev_2013-12-01_16-57.jpg","views":31573,"langs":["bn","gu","he","jv","kn","ko"],"langNames":{"bn":"ঝুরি ভাজা","gu":"સેવ","he":"דבאייל","jv":"Sev","kn":"ಸೇವ್","ko":"세브"},"sourceLanguage":"kn","originClaims":["India","Pakistan"]},{"title":"Sev mamra","name":"Sev mamra","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Sev_mamra","ingredients":["Puffed rice","sev","peanuts"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/SevMamra.jpg/960px-SevMamra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"SevMamra.jpg","views":4203},{"title":"Sharkarapuratti","name":"Sharkarapuratti","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Sharkarapuratti","ingredients":["Plantain","jaggery"],"prepSummary":"Raw plantains are peeled, cut into pieces and deep-fried until crisp. Jaggery is melted and boiled down to a thick syrup, and the fried pieces are stirred through it until they are coated and the syrup sets. Dry ginger, cumin and cardamom go in for flavour, and a little roasted rice flour is dusted over the pieces so the coating does not stay sticky.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Sarkkara_Urutti_-_%E0%B4%B6%E0%B5%BC%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%B0_%E0%B4%89%E0%B4%B0%E0%B5%81%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BF.JPG/960px-Sarkkara_Urutti_-_%E0%B4%B6%E0%B5%BC%E0%B4%95%E0%B5%8D%E0%B4%95%E0%B4%B0_%E0%B4%89%E0%B4%B0%E0%B5%81%E0%B4%9F%E0%B5%8D%E0%B4%9F%E0%B4%BF.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"കാക്കര","licence":"CC BY-SA 3.0","leadFile":"Sarkkara_Urutti_-_ശർക്കര_ഉരുട്ടി.JPG","views":74,"langs":["as","bn","ml","ta"],"langNames":{"as":"শৰ্কৰাপুৰাট্টি","bn":"শর্করাপুরাত্তি","ml":"ശർക്കരപുരട്ടി","ta":"சர்க்கரைப்புரட்டி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sooji toast","name":"Sooji toast","country":"India","region":"Indian snack foods","url":"https://en.wikipedia.org/wiki/Sooji_toast","prepSummary":"Sooji is soaked in curd or buttermilk (preferably medium sour in taste) for 15 minutes. Salt can be added to taste. Other ingredients that can be added to enhance the flavour are tiny chopped pieces of green chili, onion, tomato, ginger and a pinch of jeera. This mixture is applied on one side of a loaf of bread and toasted on a flat pan with a pinch of butter or ghee or cooking oil on a low flame. Once it turns golden brown, the second side is toasted. The loaf can then be cut diagonally for easy serving and eating.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Sa_semolina_far.jpg/960px-Sa_semolina_far.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay ach","licence":"CC BY-SA 3.0","leadFile":"Sa_semolina_far.jpg","views":1191},{"title":"Tapioca chips","name":"Tapioca chips","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Tapioca_chips","prepSummary":"மரவள்ளிக் கிழங்கு சீவல் அல்லது மரவள்ளிக் கிழங்கு சிப்ஸ் (சில்லுகள்) மரவள்ளிக் கிழங்கை சன்னமாக நறுக்கி எண்ணெயில் நன்கு பொறித்துத் தயாரிக்கப்படுகிறது. பொதுவாக, தென்னிந்தியாவிலும், இலங்கையிலும் காணப்படும் இது, இந்தோனேஷியாவில் க்ரிபிக் (Kripik) என்றழைக்கப்படுகிறது. இது மது, கால்நடை தீவனம், இயற்கை எரிபொருள் மற்றும் மாவு தயாரிக்கவும் பயன்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Tapioca_chips.jpg/960px-Tapioca_chips.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hari Prasad Nadig from Bangalore, India","licence":"CC BY-SA 2.0","views":10655,"langs":["id","jv","ml","ms","ta"],"langNames":{"id":"Keripik singkong","jv":"Kripik pohung","ml":"കപ്പ വറുത്തത്","ms":"Kerepek ubi kayu","ta":"மரவள்ளிக் கிழங்கு சீவல்"},"sourceLanguage":"ta","originClaims":["Brazil","Indonesia"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Anishi","name":"Anishi","country":"India","region":"Naga","url":"https://en.wikipedia.org/wiki/Anishi","prepSummary":"অনিচি (Nüoshi) বুলিও কোৱা হয় (Nüoshi) হৈছে কল’কেচিয়া প্ৰজাতিৰ কিম্বন কৰা পাতৰপৰা তৈয়াৰী নগা সুস্বাদু খাদ্য। অনিচি বনাবলৈ তাৰো পাতবোৰ গুণি বেগ বা কলৰ পাতত প্ৰায় ৩-৪ দিন মেৰিয়াই পেষ্ট কৰা হয়, সাধাৰণতে নিমখ আৰু অন্যান্য মচলাৰ সৈতে, তাৰ পিছত চেপি পিঠাৰ দৰে কৰি জুইত ধোঁৱা দি বা ৰ'দত শুকুৱাই ইয়াক গাহৰিৰ মাংসৰ সৈতে মচলা আৰু সংৰক্ষক হিচাপে ব্যৱহাৰ কৰে।","views":638,"langs":["as"],"langNames":{"as":"অনিচি"},"sourceLanguage":"as"},{"title":"Chamthong","name":"Chamthong","country":"India","region":"Manipur","url":"https://en.wikipedia.org/wiki/Chamthong","prepSummary":"Chamthong can be prepared in different ways, with or without oil. Traditionally, it was made without oil. The oil-free version does not use garlic or turmeric and is sometimes taken when a person has a fever. In the oil-based version, oil such as mustard oil is heated in a pot or deep pan. Cumin seeds and dried red chilies may be added and cooked until they crackle. Garlic, ginger, onion, and green chilies are then added and lightly cooked without burning. Chopped vegetables are added and stirred for a few minutes. Turmeric powder, black pepper, and salt are mixed in. Water is poured into the pot until the vegetables are covered.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Chamthong_%28alias_Kangshoi_or_Kangsoi%29_dish_-_Traditional_Meitei_cuisine_-_Gastronomic_cultural_heritage_of_Manipur_%26_domestic_and_international_Meitei_diasporas.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Ishani Nath","licence":"CC BY-SA 4.0","leadFile":"Chamthong_(alias_Kangshoi_or_Kangsoi)_dish_-_Traditional_Meitei_cuisine_-_Gastronomic_cultural_heritage_of_Manipur_&_domestic_and_international_Meitei_diasporas.jpg","views":485,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Haleem","name":"Haleem","country":"India","region":"Middle East","url":"https://en.wikipedia.org/wiki/Haleem","ingredients":["Wheat","barley","lentils","meat"],"prepSummary":"Haleem is made of four main components: This dish is slow-cooked for seven to eight hours and then vigorously stirred or beaten with a pestle-like stirring stick. This results in a paste-like consistency, blending the flavors of spices, meat, barley, and wheat.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/6/66/Hyderabadi_haleem_making.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rajesh India","licence":"CC BY-SA 2.0","views":77604,"langs":["ar","as","bn","de","es","fa","gu","he","hi","id","ja","jv","kn","ko","ms","pa","ru","uk","ur","uz","vi","zh"],"langNames":{"ar":"حليم (حساء)","as":"হালীম","bn":"হালিম","de":"Haleem","es":"Haleem","fa":"هلیم (غذا)","gu":"હલીમ","he":"הלים","hi":"हलीम","id":"Haleem","ja":"ハリーム","jv":"Haleem","kn":"ಹಲೀಮ್","ko":"할림","ms":"Haleem","pa":"ਹਲੀਮ","ru":"Халим (блюдо)","uk":"Халім (страва)","ur":"حلیم","uz":"Halim (ovqat)","vi":"Haleem","zh":"哈利姆 (菜餚)"}},{"title":"Hot and sour soup","name":"Hot and sour soup","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Hot_and_sour_soup","prepSummary":"酸辣湯，是起源於中國的食品，也是開胃食品之一。台灣亦常見於麵食或水餃鍋貼店販賣。 酸辣湯常見主要食材有筍、冬菇、肉絲、蛋花、木耳、豬紅、豆腐。以太白粉勾芡，並以黑醋、胡椒粉、或乾辣椒與麻油調味，傳到台灣則是加入了豬血條。。有人相信酸辣湯具有醒酒的功效。 不同的國家也有不同類型的酸辣湯，例如泰式酸辣汤。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Hot_and_Sour_Chicken_soup_IMG20260606215305.jpg/960px-Hot_and_Sour_Chicken_soup_IMG20260606215305.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SijiR","licence":"CC BY-SA 4.0","views":92563,"langs":["ca","de","es","fr","ja","jv","ko","th","uk","ur","zh"],"langNames":{"ca":"Sopa agrepicant","de":"Sauer-scharf-Suppe","es":"Sopa agripicante","fr":"Soupe suanla","ja":"酸辣湯","jv":"Sop panas lan asem","ko":"산라탕","th":"ซุปเปรี้ยวเผ็ด","uk":"Гостро-кислий суп","ur":"ہوٹ این سار سوپ","zh":"酸辣湯"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Manchow soup","name":"Manchow soup","country":"India","region":"Meghalaya","url":"https://en.wikipedia.org/wiki/Manchow_soup","ingredients":["Vegetables","scallions"],"prepSummary":"ಮನ್‍ಚಾವ್ ಸೂಪ್ ಇಂಡೊ - ಚೈನೀಸ್ ಪಾಕಶೈಲಿಯಲ್ಲಿ ಅದರ ಸುಲಭ ತಯಾರಿಕೆ ಮತ್ತು ಖಾರದ ರುಚಿಗಾಗಿ ಜನಪ್ರಿಯವಾಗಿರುವ ಸೂಪ್. ಇದು ಅನೇಕ ರೆಸ್ಟೊರೆಂಟ್‍ಗಳು ಮತ್ತು ಬೀದಿ ಆಹಾರ ಬಂಡಿಗಳಲ್ಲಿ ಸಮಾನವಾಗಿ ಲಭ್ಯವಿದೆ. ಈ ಸೂಪ್‍ಗೆ ಮಂಚೂರಿಯಾದ ಹೆಸರು ಕೊಡಲಾಗಿದೆಯಾದರೂ, ಇದು ಆ ಪ್ರದೇಶದಲ್ಲಿ ಸಾಮಾನ್ಯವಾಗಿ ಕಂಡುಬರುವ ಪಾಕಶೈಲಿಯ ಯಾವುದೇ ತಯಾರಿಕೆಗಳನ್ನು ಹೋಲುವುದಿಲ್ಲ. ಮೇಘಾಲಯ ಮನ್‍ಚಾವ್ ಸೂಪ್‍ನ ಮೂಲವಾಗಿದೆ. ಇದು ವಿವಿಧ ತರಕಾರಿಗಳು, ಗೊಂಡೆ ಈರುಳ್ಳಿಗಳು ಮತ್ತು ಕೋಳಿಮಾಂಸದಿಂದ ತಯಾರಿಸಲ್ಪಡುವ ಗಾಢ ಕಂದುಬಣ್ಣದ ಸೂಪ್ ಆಗಿದೆ. ಬ್ರಾತ್ ಮತ್ತು ಮೆಕ್ಕೆಜೋಳದ ಹಿಟ್ಟಿನಿಂದ ಗಟ್ಟಿಯಾಗಿಸಲಾದ ಈ ಸೂಪ್‍ನ್ನು ಸೋಯಾ ಸಾಸ್, ಉಪ್ಪು, ಬೆಳ್ಳುಳ್ಳಿ ಮತ್ತು ಮೆಣಸಿನಕಾಯಿಗಳ ಉದಾರ ಪ್ರಮಾಣದಿಂದ ರುಚಿಗೊಳಿಸಲಾಗುತ್ತದೆ. ಇದು ಸಸ್ಯಾಹಾರಿ ಅಥವಾ ಮಾಂಸಾಹಾರಿ ಎರ","course":"Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Manchow_soup_-_Indo-Chinese_cuisine.jpg/960px-Manchow_soup_-_Indo-Chinese_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarkar Sayantan","licence":"CC BY-SA 4.0","views":23232,"langs":["bn","es","ja","jv","kn","zh"],"langNames":{"bn":"মানচ্যো স্যুপ","es":"Sopa manchow","ja":"マンチョウスープ","jv":"Sop manchow","kn":"ಮನ್‍ಚಾವ್ ಸೂಪ್","zh":"满洲汤"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mandia peja","name":"Mandia peja","country":"India","url":"https://en.wikipedia.org/wiki/Mandia_peja","views":295},{"title":"Molagoottal","name":"Molagoottal","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Molagoottal","ingredients":["Lentils (toor dal)","coconut","cumin","vegetables"],"prepSummary":"Toor dal, with a little moong dal, is steamed with the chosen vegetables. Grated coconut is ground with cumin and dried red chillies into a paste, which is added to the dal and vegetables with enough water to make a thick stew, and the pot is finished with a tempering of mustard seeds fried in coconut oil along with curry leaves. The heat comes from only a couple of chillies, so the stew is gentle rather than hot, and the absence of tamarind is what most sets it apart from sambar.","course":"Mixed with rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Molakootal.JPG/960px-Molakootal.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mrs.bhaskaran","licence":"CC BY-SA 4.0","leadFile":"Molakootal.JPG","views":839,"langs":["bn","kn","ta"],"langNames":{"bn":"মোলাগুট্টাল","kn":"ಮೊಳಗೂಟ್ಟಾಲ್","ta":"மொளகூட்டல்"},"province":"Palakkad district","city":"Palakkad","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mulligatawny","name":"Mulligatawny","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Mulligatawny","prepSummary":"El mulligatawny es un plato indio muy similar a una sopa. En idioma tamil la palabra 'mulligatawny' se traduce como pimienta aguada (Millagu' es pimienta y 'Thanni' agua). A pesar de la denominación, la pimienta no es un ingrediente obligatorio de este plato. Se sirve generalmente con la sopa tanto el arroz como los fideos; los angloindios denominan al plato \"pepper water\" y es más cercano al Rasam Tamil (pronunciado Russ-um) que al mulligatawny.","course":"Hot, often with rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Mulligatawny-Soup_Mumbai.jpg/960px-Mulligatawny-Soup_Mumbai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GeoTrinity","licence":"CC BY-SA 3.0","leadFile":"Mulligatawny-Soup_Mumbai.jpg","views":120573,"langs":["da","de","es","he","id","it","jv","nb","pl","pt","ru","sv","uk","zh"],"langNames":{"da":"Mulligatawny","de":"Mulligatawny-Suppe","es":"Mulligatawny","he":"מוליגטוני","id":"Mulligatawny","it":"Mulligatawny","jv":"Mulligatawny","nb":"Mulligatawny","pl":"Mulligatawny","pt":"Mulligatawny","ru":"Маллигатони","sv":"Mulligatawnysoppa","uk":"Муллігатавні","zh":"咖哩肉湯"},"sourceLanguage":"es"},{"title":"Pachi pulusu","name":"Pachi pulusu","country":"India","region":"Andhra Pradesh","url":"https://en.wikipedia.org/wiki/Pachi_pulusu","ingredients":["Tamarind","onions","chillies","jaggery"],"prepSummary":"Typically this dish is prepared with tamarind with onions, chillies, and jaggery. Other typical seasonings may be added, such as coriander, curry leaf, or garlic. In the summer when mangoes are abundant, tamarind is replaced by stewed raw mango.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Pachi_pulusu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Randhir.","licence":"CC0","leadFile":"Pachi_pulusu.jpg","views":3062,"langs":["te"],"langNames":{"te":"పచ్చిపులుసు"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Poriyal","name":"Poriyal","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Poriyal","ingredients":["Vegetables","spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Daily_Tiffin_Box_-_Vendakai_Poriyal_%284382705546%29.jpg/960px-Daily_Tiffin_Box_-_Vendakai_Poriyal_%284382705546%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sistak from Toyama-ken, Japan","licence":"CC BY-SA 2.0","views":11066,"langs":["bn","fr","hi","pa","ta","uk"],"langNames":{"bn":"পোড়িয়াল","fr":"Poriyal","hi":"पोरियल","pa":"ਪੋਰਿਅਲ","ta":"பொரியல்","uk":"Поріял"}},{"title":"Theeyal","name":"Theeyal","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Theeyal","ingredients":["Roasted coconut","coriander seeds","dried red chili","fenugreek","tamarind","water","vegetables"],"prepSummary":"तीयल भारत के केरल राज्य का एक पकवान है। इसे भूने नारियल, धनिया सेम, सूखी मिर्च और मेथी से तैयार किया जाता है। इन्हें एक पेस्ट में कुंठकर इमली के पानी और सब्ज़ियों के साथ पकाया जाता है। तीयल को प्रायः चावल के साथ परोसा जाता है। एक लोकप्रिय प्रकार के तीयल को झींगों से बनाया जाता है। तीयल में उपस्थित सब्ज़ियों में से मोती प्याज़, करेला, आलू, बैंगन, भिंडी, खीरे और कच्चा आम है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/BREADFRUIT_THEEYAL.JPG/960px-BREADFRUIT_THEEYAL.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjoykanneth","licence":"CC BY-SA 4.0","leadFile":"BREADFRUIT_THEEYAL.JPG","views":5256,"langs":["bn","hi","ml","pa","ta"],"langNames":{"bn":"থীয়াল","hi":"तीयल","ml":"തീയൽ","pa":"ਥੀਅਲ","ta":"தீயல் (துணைக்கறி)"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ulava charu","name":"Ulava charu","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Ulava_charu","views":6161},{"title":"Avil Milk","name":"Avil Milk","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Avil_Milk","prepSummary":"அவல் பால் அல்லது அவில் பால் (Avil Milk) என்பது கேரளாவின் மலபார் பகுதியின் தெருக்களில் விற்கப்படும் ஒரு கேரள சமையல் பானமாகும். அவல் பால், பழுத்த வாழைப்பழங்கள், பால் மற்றும் பருப்புகளுடன் சேர்த்து, அவல் கொண்டு தயாரிக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Aval_milk_from_aluva%2C_kerala%2C_india.jpg/960px-Aval_milk_from_aluva%2C_kerala%2C_india.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SijiR","licence":"CC BY-SA 4.0","leadFile":"Aval_milk_from_aluva,_kerala,_india.jpg","views":11349,"langs":["bn","ml","ta"],"langNames":{"bn":"অভিল দুধ","ml":"അവൽ മിൽക്ക്","ta":"அவல் பால்"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chakluk","name":"Chakluk","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Chakluk","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Traditional_Manipuri_Thali_and_side_dishes.JPG/960px-Traditional_Manipuri_Thali_and_side_dishes.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Goumisao","licence":"CC BY-SA 4.0","leadFile":"Traditional_Manipuri_Thali_and_side_dishes.JPG","views":919},{"title":"Chutney","name":"Chutney","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Chutney","ingredients":["Vegetables","fruits","salt","spices."],"prepSummary":"चटनी, भारतीय उपमहाद्वीप में खाये जाने वाले प्रमुख व्यंजनों में से एक है। सामान्य बोलचाल में चटनी या खिचड़ी शब्द का प्रयोग वैसी चीजों के लिये किया जाता है जिसमें आनुपातिक मात्रा का कोई विशेष खयाल नहीं रखा जाता। चटनी मूल रूप से भारत का सौस है जो मूल रूप से हरी मिर्च और नमक से बनी होती है और इसके अतिरिक्त इसमें खुली प्रयोग की छूट ली जा सकती है। ज्यादातर चटनियों के बनाने में हरी मिर्च और नमक के अलावा अपने पसंद की किसी भी खास सब्ज़ी को चुना जा सकता है। ज्यादातर सब्ज़ियों की चटनियाँ यूँ तो कच्ची सब्ज़ी को सिल-बट्टे पर पीसकर या ब्लेंडर में ब्लेंड कर के बनायी जा सकती हैं लेकिन किसी किसी फलों की चटनी ब","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Chutney_Podi_on_rice.jpg/960px-Chutney_Podi_on_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kumi-da","licence":"CC BY-SA 4.0","views":179836,"langs":["af","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","eu","fa","fi","fr","gl","gu","he","hi","hr","hu","hy","id","it","ja","jv","kk","kn","ko","lt","ml","mr","ms","my","ne","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","ta","te","tr","uk","vi","zh"],"langNames":{"af":"Blatjang","ar":"كتنية","as":"চাটনি","az":"Çatni","bg":"Чътни","bn":"চাটনি","ca":"Chutney","cs":"Čatní","cy":"Siytni","da":"Chutney","de":"Chutney","el":"Τσάτνεϊ","es":"Chutney","eu":"Chutney","fa":"چاتنی","fi":"Chutney","fr":"Chutney","gl":"Chutney","gu":"ચટણી","he":"צ'אטני","hi":"चटनी","hr":"Chutney","hu":"Csatni","hy":"Չատնի","id":"Catni","it":"Chutney","ja":"チャツネ","jv":"Chutney","kk":"Чатни","kn":"ಚಟ್ನಿ","ko":"차트니","lt":"Čatnis","ml":"ചമ്മന്തി","mr":"चटणी","ms":"Cutni","my":"ကျစ်တနီ","ne":"चटनी","nl":"Chutney (smaakmaker)","pa":"ਚਟਣੀ","pl":"Chutney","pt":"Chutney","ro":"Chutney","ru":"Чатни","sk":"Čatní","sl":"Chutney","sr":"Čatni","sv":"Chutney","ta":"சட்னி","te":"పచ్చడి","tr":"Chutney","uk":"Чатні","vi":"Chutney","zh":"印度蘸醬"},"sourceLanguage":"hi"},{"title":"Cucumber raita","name":"Cucumber raita","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Cucumber_raita","ingredients":["Cucumber","dahi (yogurt)","Green Chilli"],"prepSummary":"खीरे का रायता भारत में बनाए जाने वाली रायता रेसिपीज़ में एक विशेष स्थान रखता है। यह रायता दही को फेंट कर बनाया जाता है। दही को फेंटने के बाद उसमें खीरा, हरी मिर्च, प्याज और टमाटर छोटे-छोटे टुकड़ों में काट कर मिलाया जाता है। यह गर्मियों के महीनों में विशेष रूप से खाया जाता है क्योंकि यह गर्मी को कम करने में मदद करता है और लू लगने से बचाता है। यह मुख्य भोजन में सभी तरह के भारतीय व्यंजनों के साथ परोसा जाता है। बूंदी रायता के बाद यह भारत में सबसे अधिक प्रचलित रायता रेसिपीज़ में से एक है। इसे आप सभी भारतीय होटल, रेस्टोरेंट, त्योहारों और उत्सवों के मेनू में देख सकते हैं। श्रेणी:भारतीय व्यंजन","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Cucumber_pachadi-_My_home_Bangalore_-Karnataka_-pic_08.jpg/960px-Cucumber_pachadi-_My_home_Bangalore_-Karnataka_-pic_08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shruthi Gaurav Alva","licence":"CC BY-SA 4.0","views":6343,"langs":["as","bn","hi","ta"],"langNames":{"as":"তিয়ঁহৰ ৰাইতা","bn":"শসার রায়তা","hi":"खीरा रायता","ta":"வெள்ளரி தயிர்ப் பச்சடி"},"sourceLanguage":"hi"},{"title":"Dahi baigana","name":"Dahi baigana","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Dahi_baigana","ingredients":["Eggplant","dahi (yogurt)","vegetable oil or ghee","seeds (cumin","fennel","fenugreek","mustard)"],"prepSummary":"দহি বাইগানা বা দই বেগুন হল একটি সুপ্রসিদ্ধ ওড়িয়া খাবার যা বিশেষ করে উৎসবের সময় দই (দই) এবং বেগুন একসাথে মিশিয়ে তৈরি করা হয়। এই খাবারটি পেঁয়াজ এবং রসুন ব্যবহার না করেই তৈরি করা যেতে পারে, বিশেষ করে যখন কিছু শুভ উৎসবে এই রান্না করা হয়, তখন এতে পেঁয়াজ এবং রসুন যোগ করার অনুমতি দেওয়া হয় না। এই রান্নাটি উড়িষ্যার রন্ধনশৈলীর অন্তর্গত একটি সুস্বাদু ও জনপ্রিয় খাবার। উড়ীষ্যার অন্যান্য খাবারের মতোই এই রান্নার খ্যাতি উড়িষ্যা জেলার সীমানার বাইরে পৌছে গেছে। প্রতিবেশি রাজ্য পশ্চিমবঙ্গেও এই পদটি কোথাও কোথাও রান্না করা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Dohi_Baigono_%28Dahi_Baigana%29.jpg/960px-Dohi_Baigono_%28Dahi_Baigana%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhashish Panigrahi","licence":"CC BY-SA 4.0","leadFile":"Dohi_Baigono_(Dahi_Baigana).jpg","views":2479,"langs":["bn","fr","id","or","pa"],"langNames":{"bn":"দই বেগুন","fr":"Dahi baigana","id":"Dahi baigana","or":"ଦହି ବାଇଗଣ","pa":"ਦਹੀ ਬੈਗਾਨਾ"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ghevar","name":"Ghevar","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Ghevar","ingredients":["Maida","ghee","sugar","milk"],"prepSummary":"Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup. Flour, ghee, milk, and water are mixed to make a batter. The batter is then poured in ghee in disc shape and is fried to a golden honeycomb-like texture.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Rajasthani_Ghevar_Sweet_making_inside_a_street_stall_in_Kolkata%2C_India.jpg/960px-Rajasthani_Ghevar_Sweet_making_inside_a_street_stall_in_Kolkata%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salil Kumar Mukherjee","licence":"CC BY-SA 4.0","views":25104,"langs":["as","hi","id","it","kn","ml","ne","pa"],"langNames":{"as":"ঘেৱৰ","hi":"घेवर","id":"Ghewar","it":"Ghevar","kn":"ಘೇವರ್","ml":"ഘേവർ","ne":"घेवर","pa":"ਘਿਓਰ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jain vegetarianism","name":"Jain vegetarianism","country":"India","url":"https://en.wikipedia.org/wiki/Jain_vegetarianism","prepSummary":"The Jain dietary framework applies the same rigorous microbiological conservation principles to water consumption as it does to solid food. To prevent the ingestion and destruction of microscopic aquatic life, traditional Jain practice mandates the strict filtration of all drinking water. Historically, this was achieved using a thick cotton cloth to filter water drawn from stepwells. Crucially, this process involved an environmental conservation practice known as jivani or bilchavani, where the inverted filter cloth was carefully washed with a small amount of filtered water to safely return the trapped microorganisms back to their original water source.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b1/Jain_Vegetarianism_Illustration.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Effulgence108","licence":"CC0","leadFile":"Jain_Vegetarianism_Illustration.jpg","views":131606,"langs":["ar","bn","es","fr","hi","ml","te","th","zh"],"langNames":{"ar":"نظام نباتي جايني","bn":"জৈন নিরামিষবাদ","es":"Vegetarianismo jaina","fr":"Végétarisme jaïn","hi":"जैन भोजन","ml":"ജൈന സസ്യാഹാര രീതി","te":"జైన శాకాహారం","th":"วิถีมังสวิรัติแบบเชน","zh":"耆那教素食主義"}},{"title":"Jeera aloo","name":"Jeera aloo","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Jeera_aloo","ingredients":["Potatoes","cumin seeds","Indian spices"],"prepSummary":"சீரகம் உருளை (சீரா ஆலு-Jeera aloo) என்பது வழக்கமான இந்தியச் சைவ உணவாகும். பெரும்பாலும் இது துணை உணவாகப் பூரி, சப்பாத்தி, ரோட்டி அல்லது பருப்புடன் சூடாகப் பரிமாறப்படுகிறது. உருளைக்கிழங்கு (ஆலு), சீரகம் (ஜீரா)மற்றும் இந்திய மசாலாப் பொருட்களின் தூள் முக்கியமான பொருட்களாகும். சிவப்பு மிளகாய்த் தூள், இஞ்சி, கொத்தமல்லி தூள், கறிவேப்பிலை, எண்ணெய் மற்றும் உப்பு ஆகியவை மற்ற தேவையான பொருட்களாகும். இதன் பாரம்பரிய தயாரிப்பில் காரம் குறைவாக இருக்கும்; ஆனால் தூள் மிளகு சேர்ப்பதனால் காரம் அதிகமாக இருக்கும். இதனுடைய மற்றொரு வகையாக உருளைக்கிழங்கிற்குப் பதிலாக வற்றாளை பயன்படுத்தப்படுகிறது.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Jeera_aloo_served_with_sprouts_and_dal.jpg/960px-Jeera_aloo_served_with_sprouts_and_dal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kanikatwl","licence":"CC BY-SA 4.0","views":11494,"langs":["ar","bn","pa","ta","th"],"langNames":{"ar":"الو جيرا","bn":"জিরা আলু","pa":"ਜੀਰਾ ਆਲੂ","ta":"சீரா ஆலு","th":"จีราอาลู"},"sourceLanguage":"ta"},{"title":"Kadai paneer","name":"Kadai paneer","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Kadai_paneer","prepSummary":"கடாய் பனீர் (Kadai paneer) என்பது, பனீர் மற்றும் குடைமிளகாயை, புதிதாக அரைக்கப்பட்ட மசாலாப்பொருள் கொண்ட பொடியுடன் சேர்த்து சமைத்துத் தயாரிக்கப்படும் ஓர் இந்திய உணவாகும். கடாய் எனப்படுவது ஒரு சமையற்கலன் ஆகும். இது ச்மைக்கும் பொருள்களை வறுப்பதற்கு பயன்படுகிறது. துருப்பிடிக்காத எஃகு, செம்பு மற்றும் ஒட்டாத மேற்பரப்புகளால், வட்டமாகவும் தட்டையான அடிப்பகுதியுடனும் அல்லது பாரம்பரியப் பொருட்களாலும் செய்யப்படலாம். இதன்மூலம் செய்யப்படும் உணவு சுவையாக இருக்கும். பனீர் என்பது பாலில் இருந்து தயாரிக்கப்படும் ஒரு பிரபலமான இந்தியப் பாலாடைக்கட்டி வகை ஆகும். இது புரதம் மற்றும் கால்சியம் சத்துகள் நிறைந்த உணவாகும்","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Kadai_Paneer_-_Mohali_2016-08-06_8215.JPG/960px-Kadai_Paneer_-_Mohali_2016-08-06_8215.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","views":10149,"langs":["ta"],"langNames":{"ta":"கடாய் பனீர்"},"sourceLanguage":"ta"},{"title":"Kadhi bari","name":"Kadhi bari","country":"India","region":"India (Uttarakhand","url":"https://en.wikipedia.org/wiki/Kadhi_bari","ingredients":["Gram flour","Dahi","salt","onions","chili peppers","turmeric powder"],"course":"Main course (Curry)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Kadhi_Pakoda.JPG/960px-Kadhi_Pakoda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mdsmds0","licence":"CC BY-SA 4.0","leadFile":"Kadhi_Pakoda.JPG","views":2354,"langs":["jv"],"langNames":{"jv":"Kadhi bari"},"originClaims":["India","Nepal"]},{"title":"Khichdi","name":"Khichdi","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Khichdi","ingredients":["Rice","lentils","spices"],"prepSummary":";विधि : # आलू छीलकर आठ लंबे टुकड़े कर लें। फूल गोभी के बड़े-बड़े टुकड़े कर लें। अदरक काट लें व हरी मिर्च बीच से चीर लें। # चावल दो-तीन बार पानी बदल कर धो लें। दाल को मंद आंच पर बिना घी के गुलाबी होने तक भूने। # इसमें घी, साबुत लाल मिर्च, जीरा और हींग छोड़ बाकी सब सामान मिला कर आधा लीटर गर्म पानी देकर ढककर मंद आंच पर पकाएं। बीच-बीच में हल्के से चलाये। # परोसते समय घी गर्म कर साबुत लाल मिर्च, जीरा और हींग का छौंक तैयार कर खिचड़ी में दे। ;सामग्री : 100 ग्राम चावल, 50 ग्राम मूंग दाल, 2 आलू, 1 छोटी फूल गोभी, 100 ग्राम मटर के दाने, 1 इंच अदरक, 3-4 हरी मिर्च, स्वादानुसार नमक, आधा टीस्पून हल्दी, आधा ट","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Dall_Khichdi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rpande","licence":"CC BY-SA 4.0","leadFile":"Dall_Khichdi.jpg","views":27201,"langs":["ar","as","bg","bn","de","es","eu","gu","ha","he","hi","hy","id","jv","ka","kn","ko","lt","mr","ne","or","pa","ru","sw","te","th","uk","ur","uz"],"langNames":{"ar":"خيجري","as":"খিচিৰি","bg":"Кичри","bn":"খিচুড়ি","de":"Khichri","es":"Khichdi","eu":"Khichdi (janaria)","gu":"ખીચડી","ha":"Khichdi","he":"קיצ'רי","hi":"खिचड़ी","hy":"Կիչրի","id":"Khichdi","jv":"Khichdi","ka":"ხიჩდი","kn":"ಖಿಚಡಿ","ko":"키치리","lt":"Khičdi","mr":"खिचडी","ne":"खिचडी","or":"ଖେଚେଡ଼ି","pa":"ਖਿਚੜੀ","ru":"Кичри","sw":"Kichuri","te":"కిచిడీ","th":"ขิจรี","uk":"Кхічрі","ur":"کھچڑی","uz":"Kichri"},"sourceLanguage":"hi"},{"title":"Koottu","name":"Koottu","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Koottu","ingredients":["Vegetable","lentils"],"prepSummary":"அறுசுவையான உணவில் கூட்டு என அழைக்கப்படும் காய்கறிகளும் பருப்பும் சேர்ந்து சமைக்கப்படும் உணவு பதார்த்தர்த்திற்கு சிறப்பான இடமுண்டு. இது மிகவும் கெட்டியாகவும் இல்லாமல், குழம்பு போல தண்ணீராகவும் இல்லாமல் இடைப்பட்ட பதத்தில் சமைக்கப்படும் பண்டமாகும். சாப்பிடப்பழகும் குழந்தைகள் முதல் ஜீரணமாக கஷ்டப்படும் வயதானோர் வரை எந்த வயதிலுள்ளோரும் சாப்பிடக்கூடிய அருமையான பதார்த்தமாகும். கூட்டுடன் சாதம் என்பது ஒரு முழுமையான உணவாக கருதப்படுகிறது. காய், பருப்பு, தேங்காய், உப்பு, காரம் என்று எல்லாம் கலந்த கலவையில் கூட்டு தயாரிக்கப்படுகிறது. மேலும் எண்ணெய் குறைவாக உபயோகிப்பதால் உடலுக்கும் தீங்கு விளைவிக்காது. செய்வத","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Traditional_Koottu_Curry_of_Kerala.JPG/960px-Traditional_Koottu_Curry_of_Kerala.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nairdeepa","licence":"CC BY-SA 4.0","views":6081,"langs":["bn","fr","ha","jv","ta","uk"],"langNames":{"bn":"কুট্টু","fr":"Kootu","ha":"Koottu","jv":"Koottu","ta":"கூட்டு","uk":"Кутту"},"sourceLanguage":"ta"},{"title":"Langar (Sikhism)","name":"Langar (Sikhism)","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Langar_(Sikhism)","prepSummary":"लंगर (पंजाबी : ਲੰਗਰ) सिखों के गुरुद्वारों में प्रदान किए जाने वाले नि:शुल्क, शाकाहारी भोजन को कहते हैं। लंगर, सभी लोगों के लिये खुला होता है चाहे वे सिख हो या नहीं। लंगर शब्द सिख धर्म में दो दृष्टिकोणों से इस्तेमाल होता है। सिखों के धर्म ग्रंथ में \"लंगर\" शब्द को निराकारी दृष्टिकोण से लिया गया है, पर आम तौर पर \"रसोई\" को लंगर कहा जाता है जहाँ कोई भी आदमी किसी भी जाति का, किसी भी धर्म का, किसी भी पद का हो इकट्ठे बैठ कर खाने की भूख अथवा पानी की प्यास मिटा सकता है। इसी शब्द को निराकारी दृष्टिकोण में लिया जाता है, जिसके अनुसार कोई भी जीव आत्मा या मनुष्य अपनी आत्मा की ज्ञान की भूख, अपनी आत्मा को समझन","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Diners_at_Sikh_Gurdwara_langar%2C_Manikaran%2C_HP%2C_India.jpg/960px-Diners_at_Sikh_Gurdwara_langar%2C_Manikaran%2C_HP%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Hill","licence":"CC BY-SA 4.0","views":46227,"langs":["bn","ca","de","el","es","fa","fr","hi","ml","mr","pa","pt","ru","sv","ta","te","th","uk","ur"],"langNames":{"bn":"লঙ্গর (শিখধর্ম)","ca":"Langar","de":"Langar","el":"Λάνγκαρ (Σιχισμός)","es":"Langar","fa":"لنگر (آیین سیک)","fr":"Langar","hi":"लंगर (सिख धर्म)","ml":"ലംഗാർ","mr":"लंगर","pa":"ਲੰਗਰ (ਸਿੱਖ ਧਰਮ)","pt":"Langar","ru":"Лангар (сикхизм)","sv":"Langar","ta":"லங்கர் (சீக்கியம்)","te":"లంగర్ (సిక్కుమతం)","th":"โรงครัวพระศาสดา","uk":"Ланґар","ur":"لنگر (سکھ مت)"},"sourceLanguage":"hi"},{"title":"Matar paneer","name":"Matar paneer","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Matar_paneer","ingredients":["Paneer","peas","tomato-based sauce","garam masala spice mix"],"prepSummary":"பனீர் மட்டர் (Mattar paneer), என்பது பன்னீர் மட்டர், பனீர் மட்டீர் எனவும் அழைக்கப்படுகிறது. இது வட இந்திய உணவு ஆகும். பஞ்சாபிய உணவு முறையில் முக்கியமான இந்த உணவு பட்டாணி, பனீர், தக்காளி சார்ந்த சாஸ், கரம் மசாலா சேர்த்து தயார் செய்யப்படுகிறது. பனீர் மட்டர் பெரும்பாலும் அரிசிச் சோறு மற்றும் இந்திய வகை ரோட்டியுடன் பரிமாறப்படுகிறது. இந்திய ரோட்டியானது நான், பராத்தா, பூரி அல்லது ரொட்டி என இடத்திற்கு தக்கவாறு அழைக்கப்படுகிறது. உருளைக்கிழங்கு (ஆலு), சோளம், தயிர் அல்லது களிம்பு போன்ற பல்வேறு பொருட்கள் சேர்க்கப்பட்டுத் தயாரிக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Matar_Paneer_3.jpg/960px-Matar_Paneer_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Libreravi","licence":"CC BY-SA 4.0","views":58518,"langs":["bn","es","he","jv","kn","pa","ta","uk"],"langNames":{"bn":"মটর পনির","es":"Mattar paneer","he":"מאטר פניר","jv":"Mattar paneer","kn":"ಮಟರ್ ಪನೀರ್","pa":"ਮਟਰ ਪਨੀਰ","ta":"பனீர் மட்டர்","uk":"Маттар панір"},"sourceLanguage":"ta"},{"title":"Misal","name":"Misal","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Misal","ingredients":["sprouts","farsan","Indian spices","Pav or bread","lemon"],"prepSummary":"ಮಿಸಳ್ (ಅಂದರೆ ಮರಾಠಿಯಲ್ಲಿ \"ಮಿಶ್ರಣ\") ಮಹಾರಾಷ್ಟ್ರದಲ್ಲಿ ಬಹಳ ಜನಪ್ರಿಯವಾದ ಖಾದ್ಯ. ಈ ಖಾದ್ಯವನ್ನು ಬಹುತೇಕವಾಗಿ ಬೆಳಿಗ್ಗೆ ತಿಂಡಿಯಲ್ಲಿ ಅಥವಾ ಮಧ್ಯಾಹ್ನದ ಲಘು ಆಹಾರವಾಗಿ, ಅಪರೂಪವಾಗಿ ಏಕ ಭಕ್ಷ್ಯ ಊಟವಾಗಿ, ಹಲವು ವೇಳೆ ಮಿಸಳ್ ಪಾವ್‍ನ ಭಾಗವಾಗಿ ತಿನ್ನಲಾಗುತ್ತದೆ. ತಯಾರಿಸಲು ಸುಲಭವಾಗಿರುವ, ತುಲನಾತ್ಮಕವಾಗಿ ಅಗ್ಗವಾಗಿರುವ ಮತ್ತು ಉತ್ತಮ ಪೌಷ್ಟಿಕ ಮೌಲ್ಯವನ್ನು ಹೊಂದಿರುವ ಇದು ಅಚ್ಚುಮೆಚ್ಚಿನ ಖಾದ್ಯವಾಗಿ ಉಳಿದುಕೊಂಡಿದೆ. ಮಿಸಳ್‍ನ ರುಚಿ ಸೌಮ್ಯದಿಂದ ಅತಿ ಖಾರದವರೆಗೆ ಬದಲಾಗುತ್ತದೆ. ಮತ್ತು ಜೊತೆಗೆ ಅನೇಕ ವೈವಿಧ್ಯಗಳೂ ಇವೆ. ಮಿಸಳ್ ಒಂದು ಜನಪ್ರಿಯ ಬೀದಿ ಆಹಾರವೂ ಆಗಿದೆ. ಈ ಖಾದ್ಯವನ್ನು ಯಾವಾಗಲೂ ಬಿಸಿಯಾಗಿಯೇ ಬಡಿಸಲಾಗುತ್ತದೆ. ಈ ಖಾದ್ಯ ಖಾಂದೇಶ್ ಹಾಗೂ ಪಶ್ಚಿಮ ಮಹಾರಾಷ್ಟ್ರದ ಗಡಿಯಿಂದ ಹುಟ್ಟಿಕೊಂಡಿದೆ. ಅಂದರೆ ಮಹಾರಾಷ್ಟ್ರದ ಇ","course":"main course, Snacks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Misal_Pav_-_Khed_Shivpur_-_Maharashtra_-_01.jpg/960px-Misal_Pav_-_Khed_Shivpur_-_Maharashtra_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krrisd","licence":"CC BY-SA 4.0","views":6410,"langs":["gu","jv","kn","mr"],"langNames":{"gu":"મિસળ","jv":"Misal","kn":"ಮಿಸಳ್","mr":"मिसळ"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Moong dal halwa","name":"Moong dal halwa","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Moong_dal_halwa","ingredients":["Moong Dal","Ghee","Milk","Sugar","Cardamom Powder","Dry Fruits"],"prepSummary":"To prepare Moong Dal Halwa, yellow moong dal is soaked for a few hours and ground into a coarse paste. The paste is then slowly roasted in ghee until golden brown and aromatic. A hot mixture of sugar and milk or water is added, and the halwa is cooked until thick and smooth. Cardamom powder is added for flavor, and the dish is garnished with chopped dry fruits.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/Moong_Dal_Halwa_-_Ramandeep.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ramandeep018","licence":"CC BY-SA 4.0","views":6510,"langs":["ar","hi","ta"],"langNames":{"ar":"حلوى بقلة الماش","hi":"मूंग दाल हलुआ","ta":"பாசிப்பருப்பு அல்வா"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pongal (dish)","name":"Pongal (dish)","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Pongal_(dish)","ingredients":["Rice","milk"],"prepSummary":"पोंगल एक दक्षिण भारतीय और श्रीलंकाई पकवान है जिसमें चावल को उबलते दूध में पकाया जाता है। यह पकवान पकाना पोंगल पर्व से जुड़ी मुख्य प्रथा है। तमिल व्यंजनों के एक प्रकार के रूप में प्रसिद्ध इस पकवान की कई किस्में हैं जिनमें वेन (गर्म) पोंगल, सक्करई (मीठा) पोंगल, कोझी (चिकन) पोंगल और सन्यासी पोंगल प्रमुख हैं। इसे \"तमिल लोगों का बहुत प्रिय\" भोजन बताया जाता है। परंपरागत रूप से, पोंगल को मंदिर के पुजारी द्वारा बताए गये शुभ मुहूर्त में, घर के आंगन में, पकाया जाता है। कई घरों में यह परंपरागत पत्थरों से बने चूल्हों पर मिट्टी के बर्तनों में यह ईंधन के रूप में लकड़ी का इस्तेमाल करके पकाया जाता है जो इसे ए","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/2015_Tai_Pongal_festival_week%2C_a_woman_cooking_Pongal_dish.jpg/960px-2015_Tai_Pongal_festival_week%2C_a_woman_cooking_Pongal_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nithi Anand","licence":"CC BY 2.0","views":29489,"langs":["as","bn","es","gu","hi","it","jv","kn","ko","ms","si","ta","te","uk"],"langNames":{"as":"পোংগল (খাদ‍্য)","bn":"পোঙ্গল (খাদ্য)","es":"Pongal (plato)","gu":"પોંગલ","hi":"पोंगल (पकवान)","it":"Pongal (gastronomia)","jv":"Pongal","kn":"ಪೊಂಗಲ್","ko":"퐁갈 (요리)","ms":"Pongal (hidangan)","si":"පොංගල් කිරිබත්","ta":"பொங்கல் (உணவு)","te":"పొంగలి","uk":"Понгал (страва)"},"sourceLanguage":"hi","originClaims":["India","Sri Lanka"]},{"title":"Ponk","name":"Ponk","country":"India","url":"https://en.wikipedia.org/wiki/Ponk","prepSummary":"पोंक सूरत गुजरात तथा आसपास के क्षेत्रों में मिलने वाला एक मोटा अन्न है यह विश्व के सिर्फ़ इसी भाग में मिलता है। यह सर्दी में प्रयोग होता है, यह हरे रंग का होता है श्रेणी:अन्न श्रेणी:मोटा अन्न","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Ponk_and_sev.jpg/960px-Ponk_and_sev.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Utcursch","licence":"CC BY-SA 4.0","leadFile":"Ponk_and_sev.jpg","views":6729,"langs":["gu","hi","ta"],"langNames":{"gu":"પોંક","hi":"पोंक","ta":"போங்க்"},"sourceLanguage":"hi"},{"title":"Shahi paneer","name":"Shahi paneer","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Shahi_paneer","ingredients":["Paneer","cream","tomatoes","spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/5/58/Shahi_Paneer_%26_Butter_Naan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shashank7200","licence":"CC BY-SA 4.0","views":51140,"langs":["as","bn","el","es","fa","hi","jv","kn","mr","pa","ur"],"langNames":{"as":"শ্বাহী পানীৰ","bn":"শাহী পনির","el":"Σάχι πανίρ","es":"Shahi paneer","fa":"شاهی پنیر","hi":"शाही पनीर","jv":"Shahi paneer","kn":"ಶಾಹಿ ಪನೀರ್","mr":"शाही पनीर","pa":"ਸ਼ਾਹੀ ਪਨੀਰ","ur":"شاہی پنیر"}},{"title":"Thoran","name":"Thoran","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Thoran","ingredients":["Vegetables","Coconut"],"prepSummary":"Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd () or elephant foot yam, of leaves such as green or red spinach (), Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Cheera_Thoran_India.jpg/960px-Cheera_Thoran_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Divya Kudua","licence":"CC BY 2.0","views":9447,"langs":["as","bn","he","hi","ja","jv","ml","ta","uk"],"langNames":{"as":"থোৰান","bn":"থোরান","he":"תורן (מאכל)","hi":"थोरन","ja":"トーラン","jv":"Thoran","ml":"തോരൻ","ta":"தோரன்","uk":"Торан"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Upsaaru","name":"Upsaaru","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Upsaaru","prepSummary":"உப்சாரு,(Upsaaru) உப்பேசாரு என்றும் அழைக்கப்படுகிறது, இது தென்னிந்தியாவில், முக்கியமாக கர்நாடக மாநிலத்தின் தென்பகுதியில் காணப்படும் ஒரு வகை சாம்பார் ஆகும். இது தெற்கு கர்நாடகாவின், குறிப்பாக மாண்டியா மற்றும் ராமநகரா மாவட்டங்களின் ஒரு பாரம்பரிய உணவாகும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/03/Upsaaru_lunch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kumartmh","licence":"CC BY-SA 4.0","views":1660,"langs":["ta"],"langNames":{"ta":"உப்சாரு"},"sourceLanguage":"ta"},{"title":"Varan bhaat","name":"Varan bhaat","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Varan_bhaat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Varan_Bhat.jpg/960px-Varan_Bhat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kashmira3091","licence":"CC BY-SA 4.0","leadFile":"Varan_Bhat.jpg","views":7207},{"title":"Avakaya","name":"Avakaya","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Avakaya","ingredients":["mustard powder","red chili powder","salt","sesame oil"],"prepSummary":"The primary ingredients are raw green mangoes, powdered mustard seeds, red chili powder, salt, fenugreek powder, and sesame oil (nuvvula noone). Optional additions include garlic, asafoetida and turmeric. Avakaya pickles are usually made in the summer, this being the time for peak availability of green mangoes. Green mangoes, hot oil, chilies and a variety of spices are the key ingredients.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Mango_pickle._jpg.jpg/960px-Mango_pickle._jpg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BHAVAPRIYA J U","licence":"CC BY-SA 4.0","leadFile":"Mango_pickle._jpg.jpg","views":2994,"langs":["es","jv","ta","te"],"langNames":{"es":"Aavakaaya","jv":"Aavakaaya","ta":"ஆவகாய்","te":"ఆవకాయ"}},{"title":"Bandar laddu","name":"Bandar laddu","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Bandar_laddu","prepSummary":"பந்தர் லட்டு (Bandar laddu) என்பது இந்தியாவின் ஆந்திரப் பிரதேசத்தில் உள்ள கிருஷ்ணா மாவட்டத்தின் மச்சிலிப்பட்டினத்தில் தயாரிக்கப்படும் ஒரு இனிப்பு ஆகும். இது 3 மே 2017 அன்று ஆந்திரப் பிரதேசத்திலிருந்து புவியியல் குறியீடாகப் பதிவு செய்யப்பட்டது. இது புவியியல் சார்ந்த குறியீடுபதிவேட்டில் உணவுப் பொருட்கள் பிரிவின் கீழ் பதிவுசெய்யப்பட்டுள்ளது.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Bandar_Laddu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bal1234","licence":"CC BY-SA 4.0","leadFile":"Bandar_Laddu.jpg","views":6770,"langs":["bn","ta","te"],"langNames":{"bn":"বন্দর লাড্ডু","ta":"பந்தர் லட்டு","te":"బందరు లడ్డు"},"sourceLanguage":"ta"},{"title":"Gongura","name":"Gongura","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Gongura","prepSummary":"ఇది బెండ కుటుంబానికి చెందినది. ఎప్పుడో సరిగ్గా తెలీకపోయినా ఇది భారతదేశానికి బైటి నుండి వచ్చినట్లుగా తెలుస్తోంది. దీనిని ఆంధ్రదేశంలో విరివిగా వాడతారు. దీనిని సాధారణంగా నార పంటగా కూడా ఉపయోగిస్తారు. * తమిళము: పులిమంజై * కన్నడము: పుండి పల్లె / పుండే సొప్పు * హిందీ: పట్వా, లాల్‌ అంబాడీ. *గోంగూర","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Gongura_recipe.jpg/960px-Gongura_recipe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lathajan25","licence":"CC BY-SA 4.0","views":54071,"langs":["te"],"langNames":{"te":"గోగు"},"sourceLanguage":"te","notFood":"a taxon"},{"title":"Hibiscus leaves pickle","name":"Hibiscus leaves pickle","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Hibiscus_leaves_pickle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Gongura_Pickle_with_Garlic.jpg/960px-Gongura_Pickle_with_Garlic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JVRKPRASAD","licence":"CC BY-SA 4.0","views":877,"langs":["es","te"],"langNames":{"es":"Pickle de hojas de hibisco","te":"గోంగూర పచ్చడి"}},{"title":"Ilish","name":"Ilish","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Ilish","prepSummary":"The fish schools in coastal waters and ascends up the rivers (anadromy) for around to spawn during the southwest monsoons (June to September and January to April). Actual peak breeding season of the fish is a topic of debate amongst the researchers.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Sorse_posto_ilish_mach-MB05.jpg/960px-Sorse_posto_ilish_mach-MB05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeeb Dutta","licence":"CC BY-SA 4.0","views":120412,"langs":["ar","as","bg","bn","ca","el","eu","fa","fr","ha","hi","id","it","jv","ko","ml","my","nl","ru","sv","ta","te","th","tr","vi","zh"],"langNames":{"ar":"سمكة إيليش","as":"ইলীহ মাছ","bg":"Херинга Хилза","bn":"ইলিশ","ca":"Tenualosa ilisha","el":"Ιλίς","eu":"Tenualosa ilisha","fa":"ماهی صبور","fr":"Alose hilsa","ha":"Hilsa","hi":"हिल्सा","id":"Hilsa","it":"Tenualosa ilisha","jv":"Hilsa","ko":"일리시","ml":"ഹിൽസ","my":"ငါးသလောက်","nl":"Tenualosa ilisha","ru":"Индийская тенуалоза","sv":"Indisk staksill","ta":"ஹில்சா, நேபாளம்","te":"పులస చేప","th":"ปลาตะลุมพุกฮิลซา","tr":"Tenualosa ilisha","vi":"Cá cháy Hilsa","zh":"雲鰣"},"notFood":"a taxon"},{"title":"Kajjikayalu","name":"Kajjikayalu","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Kajjikayalu","ingredients":["Wheat","coconut","jaggery","dry fruits"],"prepSummary":"The outer dough is made from wheat flour or maida, sometimes enriched with a small quantity of semolina (sooji) or ghee to enhance crispness. The dough is rolled into small discs, filled with a mixture typically made from fresh or dry grated coconut, jaggery or sugar, roasted semolina, cardamom powder, and optionally chopped cashews or raisins. The disc is folded over into a half-moon shape, and the edges are sealed by crimping or using a patterned kajjikaya mould (kajjikaya achchu).","course":"Sweet dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Gujiya1.jpg/960px-Gujiya1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"S6uruchi","licence":"CC BY-SA 4.0","leadFile":"Gujiya1.jpg","views":2912},{"title":"Pulihora","name":"Pulihora","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Pulihora","ingredients":["Rice","Kokum","Citron or Tamarind"],"prepSummary":"The pulihora is prepared with kokum, tamarind, lemon or green mango as main souring ingredient, along with a blend of spices, lentils, peanuts and jaggery cooked in oil and mixed with cooked rice along with fried curry leaves and turmeric. Pulihora gojju (paste) or Pulihora podi (powder) is often pre-made at homes in southern India and stored for months. It is mixed with cooked rice in a pan to make pulihora instantly. MTR Puliyogare powder is famous instant masala powder available to make Puliogare at home. Pulihora is usually cooked on special occasions and festive days.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/LEMON_PULIHORA.JPG/960px-LEMON_PULIHORA.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mkr.lines","licence":"CC BY-SA 4.0","views":30896,"langs":["bn","es","id","kn","ms","ta","te"],"langNames":{"bn":"পুলিহরা","es":"Pulihora","id":"Pulisoru","kn":"ಪುಳಿಯೋಗರೆ","ms":"Pulisoru","ta":"சித்தரன்னா","te":"పులిహోర"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ragi mudde","name":"Ragi mudde","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Ragi_mudde","ingredients":["Finger millet"],"prepSummary":"has only two ingredients: (finger millet) flour, and water. A tablespoon of flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, flour is added, which forms a mound on top of boiling water. Once the flour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick (: /: ); the flour is beaten to a smooth dough-like consistency with no lumps. Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands.","course":"Lunch or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Ragi_Mudde_with_veg_sambhar.jpg/960px-Ragi_Mudde_with_veg_sambhar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chandan.kempegowda","licence":"CC BY-SA 4.0","views":57209,"langs":["de","jv","kn","ta","te"],"langNames":{"de":"Ragi Ball","jv":"Ragi mudde","kn":"ರಾಗಿ ಮುದ್ದೆ","ta":"கேழ்வரகுக் களி","te":"సంగటి"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Subbayya Gari Hotel","name":"Subbayya Gari Hotel","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Subbayya_Gari_Hotel","prepSummary":"సుబ్బయ్య గారి హోటల్ (కాకినాడ సుబ్బయ్య హోటల్ అని కూడా అంటారు) ఆంధ్రప్రదేశ్, కాకినాడ కేంద్రంగా ఉన్న శాకాహార రెస్టారెంట్ లో ఒకటి. 1950లో సుబ్బయ్య స్థాపించాడు. 2026 నాటికి వివిధ భారతీయ నగరాల్లో దీనికి శాఖలున్నాయి.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Subbayya_gari_Hotel.jpg/960px-Subbayya_gari_Hotel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajasekhar1961","licence":"CC BY-SA 4.0","views":2149,"langs":["te"],"langNames":{"te":"సుబ్బయ్య గారి హోటల్"},"sourceLanguage":"te","notFood":"a company"},{"title":"Upma","name":"Upma","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Upma","ingredients":["Semolina or coarse rice flour"],"prepSummary":"Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc. are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture. There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Vermicelli_Upma_in_North_India.jpg/960px-Vermicelli_Upma_in_North_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","views":52809,"langs":["as","bn","de","gu","ha","hi","hy","id","ja","jv","kn","ml","mr","or","pa","ta","te","uk"],"langNames":{"as":"উপমা","bn":"উপমা","de":"Upma","gu":"ઉપમા","ha":"Upma","hi":"उपमा","hy":"Ուփմա","id":"Upma","ja":"ウプマ","jv":"Upma","kn":"ಉಪ್ಪಿಟ್ಟು","ml":"ഉപ്പുമാവ്","mr":"उप्पीट","or":"ଉପମା","pa":"ਉਪਮਾ","ta":"உப்புமா","te":"ఉప్మా","uk":"Упма"}},{"title":"Vankai","name":"Vankai","country":"India","region":"Andhra","url":"https://en.wikipedia.org/wiki/Vankai","views":355},{"title":"Bora saul","name":"Bora saul","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Bora_saul","prepSummary":"বৰা চাউল ঘাইকৈ পূব আৰু দক্ষিণ-পূব এচিয়াৰ দেশসমূহত উৎপাদিত হোৱা এবিধ চাউল। সিজালে এই চাউলবিধ আঠাযুক্ত হয়। অসমৰ বাহিৰেও এচিয়াৰ বিভিন্ন দেশ যেনে চীন, থাইলেণ্ড, ইণ্ডোনেচিয়া, বাৰ্মা (ম্যানমাৰ), বাংলাদেশ আদিত বৰা চাউলৰ ৰন্ধন প্ৰকৰণৰ বিশেষ প্ৰচলন আছে। অসমত প্ৰধানকৈ জলপান হিচাপে আৰু পিঠা পুৰিবলৈ বৰা চাউল ব্যৱহাৰ কৰা হয়। অসমীয়া জনগোষ্ঠীসমূহৰ পৰম্পৰাগত পানীয় যেনে লাওপানী আদিৰ প্ৰস্তুতকৰণত বৰা চাউল এক প্ৰধান উপকৰণ হিচাপে ব্যৱহৃত হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Borachaul.JPG/960px-Borachaul.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"মৌচুমী","licence":"CC BY-SA 3.0","leadFile":"Borachaul.JPG","views":2093,"langs":["as"],"langNames":{"as":"বৰা চাউল"},"sourceLanguage":"as"},{"title":"Dal bhat","name":"Dal bhat","country":"Nepal","region":"South Asia","url":"https://en.wikipedia.org/wiki/Dal_bhat","course":"Meal","views":31823,"langs":["as","bn","cs","de","es","eu","fr","hi","ja","jv","ko","mr","ne","pa","pl","sl","sv","uk","zh"],"langNames":{"as":"দাইল-ভাত","bn":"ডাল ভাত","cs":"Dál bhat","de":"Dal Bhat","es":"Dal bhat","eu":"Dal bhat","fr":"Dal bhat","hi":"दाल-भात","ja":"ダルバート","jv":"Dal bhat","ko":"달 바트","mr":"डाळ भात","ne":"दालभात","pa":"ਦਾਲ ਭਾਤ","pl":"Dal bhat","sl":"Dal bhat","sv":"Dal bhat","uk":"Дал-бгат","zh":"達八"}},{"title":"Jhalmuri","name":"Jhalmuri","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Jhalmuri","ingredients":["Muri","cucumber","chanachur","mustard oil","lemon","onion","chili","tomato"],"course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Jhalmuri_%28Bangladesh%29%2C_bhelpuri_%28India%29_.jpg/960px-Jhalmuri_%28Bangladesh%29%2C_bhelpuri_%28India%29_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 4.0","views":45456,"langs":["ar","as","bn","hi","id","jv","mr","ur"],"langNames":{"ar":"جالموري","as":"ঝালমুড়ি","bn":"ঝালমুড়ি","hi":"झालमुड़ी","id":"Jhalmuri","jv":"Jhalmuri","mr":"झालमुरी","ur":"جھال مڑی"}},{"title":"Judima","name":"Judima","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Judima","prepSummary":"জুডিমা অসমৰ ডিমাছা সকলে প্ৰস্তুত কৰা পাৰম্পৰিক চাউলৰ সুৰা। জুডিমা ডিমাছা সমাজৰ সকলো ধৰ্মীয় আৰু সামাজিক অনুষ্ঠানত ব্যৱহাৰ কৰা হয়। উত্তৰ পূব ভাৰতৰ সকলো সম্প্ৰদায়ৰ দ্বাৰা চাউলৰ সুৰা প্ৰস্তুত কৰা হয়। ইয়াক প্ৰস্তুত কৰিবলৈ কিণ্বন প্ৰক্ৰিয়াত ব্যৱহাৰ কৰা থেমব্ৰা (Acacia pennata)ৰ সৈতে হুমাও নামৰ ঔষধিৰে তৈয়াৰী বিশেষ পিঠা জুডিমাৰ এক অনন্য বৈশিষ্ট্য। জুডিমা প্ৰস্তুত কৰিবলৈ স্থানীয় প্ৰকাৰৰ চাউল মাইচা, মাইজু আৰু বাৰিং ব্যৱহাৰ কৰা হয়। দীঘলীয়া সময়ৰ বাবে ব্যৱহাৰৰ উপযোগী হৈ থকা ইয়াৰ অন্যতম বৈশিষ্ট্য। ডিমাছা সমাজত ইয়াক বিষ আৰু ভাগৰৰ প্ৰতিষেধক হিচাপে গণ্য কৰা হয়। জুডিমাৰ মানদণ্ড ইয়াৰ ৰং, সোৱাদ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Judima_Rice_Wine.jpg/960px-Judima_Rice_Wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Medhi jyoti","licence":"CC BY 4.0","views":2298,"langs":["as"],"langNames":{"as":"জুডিমা (পানীয়)"},"sourceLanguage":"as"},{"title":"Kaji Nemu","name":"Kaji Nemu","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Kaji_Nemu","prepSummary":"কাজিনেমু হৈছে অসমৰ বিভিন্ন অঞ্চলত উৎপাদিত হোৱা এক প্ৰকাৰৰ বিশেষ প্ৰজাতিৰ নেমু। কাজিনেমু অসমৰ ৰাজ্যিক ফল৷ ইয়াৰ বৈজ্ঞানিক নাম হৈছে Citrus limon। ই Rutaceae পৰিয়ালৰ অন্তৰ্গত Citrus গণৰ এটা প্ৰজাতি। কাজিনেমুৰ কিছুমান বৈশিষ্ট্য আছে যাৰ বাবে ই আন নেমুতকৈ পৃথক। বিশেষকৈ ইয়াৰ গোন্ধ আন নেমুতকৈ বেলেগ আৰু আকৃতি তুলনামূলক ভাবে ডাঙৰ। কাজিনেমু পকি যোৱাৰ পিছতো বহু দিন গছত লাগি থাকি সৰি নাযায়। সচৰাচৰ কাজিনেমুত গোটেই বছৰৰ জুৰি ফল লাগে। ২০১৯ চনত কাজিনেমুয়ে ভৌগোলিক স্বীকৃতি লাভ কৰে।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/%E0%A6%95%E0%A6%BE%E0%A6%9C%E0%A6%BF%E0%A6%A8%E0%A7%87%E0%A6%AE%E0%A7%81.jpg/960px-%E0%A6%95%E0%A6%BE%E0%A6%9C%E0%A6%BF%E0%A6%A8%E0%A7%87%E0%A6%AE%E0%A7%81.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chiring chandan","licence":"CC BY-SA 4.0","leadFile":"কাজিনেমু.jpg","views":7568,"langs":["as","ne"],"langNames":{"as":"কাজিনেমু","ne":"काजी नेमु"},"sourceLanguage":"as"},{"title":"Khardwi","name":"Khardwi","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Khardwi","views":311},{"title":"Maihang","name":"Maihang","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Maihang","photo":"https://upload.wikimedia.org/wikipedia/commons/0/04/Maihang_Plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ananya Taye","licence":"CC0","views":109},{"title":"Onla","name":"Onla","country":"India","region":"of Northeast India","url":"https://en.wikipedia.org/wiki/Onla","views":315},{"title":"Panta bhat","name":"Panta bhat","country":"India","region":"Bengal region","url":"https://en.wikipedia.org/wiki/Panta_bhat","ingredients":["Rice","water"],"prepSummary":"There are many variations of the dish though all are made by soaking cooked rice in water overnight. Rice is boiled the usual way. Then phaen or starch is strained away. Rice is cooled in air temperature for 3–4 hours. Then cool water is added in a way that about an inch of water rises above the rice. Rice is generally covered with a light piece of fabric. 12–24 hours later panta bhat is ready. Panta bhat retains its taste for 2/3 days. The fluid portion is called amani or torani, and may be specially prepared. Care must be taken to cover the dish during the long soaking to avoid contamination.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Panta_Bhat_-_Home_-_Kolkata_-_West_Bengal.jpg/960px-Panta_Bhat_-_Home_-_Kolkata_-_West_Bengal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nilanjan Sasmal","licence":"CC BY-SA 4.0","views":21166,"langs":["as","bn","es","id","jv","kn","lt","pa","ru","te"],"langNames":{"as":"পঁইতা ভাত","bn":"পান্তা ভাত","es":"Panta bhat","id":"Panta bhat","jv":"Panta bhat","kn":"ಪಾಂತಾ ಭಾತ್","lt":"Panta bhat","pa":"ਪਾਂਤਾ ਭੱਟ","ru":"Панта-бхат","te":"పంటా భాత్"},"originClaims":["India","Bangladesh"]},{"title":"Posola","name":"Posola","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Posola","views":352},{"title":"Sulai","name":"Sulai","country":"India","region":"Assamese","url":"https://en.wikipedia.org/wiki/Sulai","prepSummary":"In the traditional method, molasses or unrefined treacle are first fermented in a large tin or drum. This is an anaerobic process carried out under controlled conditions of temperature and pH, wherein reducing sugars are broken down to ethyl alcohol and carbon dioxide. The fermented molasses are then distilled in a large cylindrical metallic vessel continuously over firewood in an earthen oven. Above the main cylinder, a perforated container is placed, inside of which is a metallic collector kept on an iron tripod. The metallic collector is where the distillate sulai is collected. The bottom of the condenser vessel is plastered with mud to prevent excess ventilation during distillation.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Sulai_Distilling_Apparatus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Maryglorialou","licence":"CC BY-SA 3.0","views":1420,"langs":["as"],"langNames":{"as":"চুলাই"}},{"title":"Sunga pitha","name":"Sunga pitha","country":"Bangladesh","region":"Assam","url":"https://en.wikipedia.org/wiki/Sunga_pitha","ingredients":["Glutinous rice","bamboo"],"course":"Breakfast and light refreshment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/%E0%A6%9A%E0%A7%81%E0%A6%99%E0%A6%BE_%E0%A6%9A%E0%A6%BE%E0%A6%89%E0%A6%B2_%E0%A7%A7.jpg/960px-%E0%A6%9A%E0%A7%81%E0%A6%99%E0%A6%BE_%E0%A6%9A%E0%A6%BE%E0%A6%89%E0%A6%B2_%E0%A7%A7.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chiring chandan","licence":"CC BY-SA 4.0","leadFile":"চুঙা_চাউল_১.jpg","views":139,"langs":["as","bn","kn","ko"],"langNames":{"as":"চুঙা পিঠা","bn":"চুঙ্গাপুড়া পিঠা","kn":"ಚುಂಗಾ ಪಿಠಾ","ko":"숭아 피타"},"originClaims":["India","Bangladesh"]},{"title":"Apo (drink)","name":"Apo (drink)","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Apo_(drink)","prepSummary":"Apo is commonly produced in households of northeastern states of Arunachal Pradesh and Assam in India. Although distinctive methods for brewing exist across the North-Eastern region of India, the process of fermentation remains the same across these regions, indicating common origins of brewing. As a first step, the rice collected for making beverage is cooked and then mixed with ash from burnt paddy sticks, which makes the mixture black. Once the rice is cooked, it is mixed with the fermenting ingredient E-Pob made out of rice and medicinal plants. Time is taken for the formation of ration changes along with the climate and temperature. During summer, the fermentation took 5–6 days.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Nogin_Apong%2C_Lakhimpur.jpg/960px-Nogin_Apong%2C_Lakhimpur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rumi Borah~aswiki","licence":"CC BY-SA 4.0","leadFile":"Nogin_Apong,_Lakhimpur.jpg","views":7193,"langs":["as","es","jv","ne","te"],"langNames":{"as":"আপো","es":"Apo (bebida)","jv":"Apo","ne":"आपो","te":"అపో"}},{"title":"Haji biryani","name":"Haji biryani","country":"Bangladesh","region":"Bengali","url":"https://en.wikipedia.org/wiki/Haji_biryani","prepSummary":"The recipe includes highly seasoned rice, chevon, mustard oil, garlic, onion, black pepper, saffron, clove, cardamom, cinnamon, salt, lemon, doi (yogurt), peanuts, cream, raisin and small amount of cheese (either cow or buffalo). The recipe has been handed over the founder of the restaurant to his next generation.","views":4090,"langs":["bn"],"langNames":{"bn":"হাজী বিরিয়ানী"},"notFood":"a restaurant"},{"title":"Aiburo Bhaat","name":"Aiburo Bhaat","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Aiburo_Bhaat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Aiburo_Bhaat_is_a_Bengali_pre-wedding_ritual_05.jpg/960px-Aiburo_Bhaat_is_a_Bengali_pre-wedding_ritual_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Goutam1962","licence":"CC BY-SA 4.0","views":8952},{"title":"Akhni","name":"Akhni","country":"India","region":"Chittagong","url":"https://en.wikipedia.org/wiki/Akhni","ingredients":["চাল","মসলা","মাংস","সবজি (আলু বা গাজর)","মাংস","দই"],"prepSummary":"আখনি বা আখনি পোলাও বাংলাদেশের চাটগাঁ ও সিলেট অঞ্চলসমূহের বাঙালি মুসলিমদের একটি জনপ্রিয় প্রচলিত খাবার। চাল, ঘি, গরম মশলা, সবজি এবং মাংস মিশিয়ে রান্না করা এই খাবারটি একটি ঐতিহ্যবাহী খাবার হিসাবে সুপরিচিত। কথিত আছে যে একজন সাধারণ চট্টগ্রামের লোক প্রতি সপ্তাহে অন্তত এক বর্তন আখনি পোলাও খায়।","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/%EA%A0%9D%EA%A0%A5%EA%A0%9E%EA%A0%89%EA%A0%A7%EA%A0%9E_%EA%A0%80%EA%A0%88%EA%A0%98%EA%A0%A4.jpg/960px-%EA%A0%9D%EA%A0%A5%EA%A0%9E%EA%A0%89%EA%A0%A7%EA%A0%9E_%EA%A0%80%EA%A0%88%EA%A0%98%EA%A0%A4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"এম আবু সাঈদ","licence":"CC BY-SA 4.0","leadFile":"ꠝꠥꠞꠉꠧꠞ_ꠀꠈꠘꠤ.jpg","views":4773,"langs":["ar","bn","ha","id","jv","ko","uk","uz","yo"],"langNames":{"ar":"أخني","bn":"আখনি","ha":"Akhni","id":"Akhni","jv":"Akhni","ko":"아크니","uk":"Ахні","uz":"Axani","yo":"Akhini"},"sourceLanguage":"bn"},{"title":"Aloo gosht","name":"Aloo gosht","country":"Pakistan","region":"South Asia","url":"https://en.wikipedia.org/wiki/Aloo_gosht","ingredients":["Meat","potato"],"prepSummary":"There are various methods of cooking aloo gosht. Lamb or beef meat is cut into chunks and placed into a stew pot over heat. Chicken may be used as an alternative to lamb or beef. Tomatoes, along with cinnamon, bay leaves, ginger, garlic, red chili powder, cumin seeds, fried onions, black cardamom, garam masala and cooking oil are added and stirred. Potatoes and salt are mixed in. Water is added, in a proportion that is enough to cover the meat, and brought to a boil. The aloo gosht is covered and left to simmer until the meat becomes tender.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Aaloo_Gosht_%28cropped%29.JPG/960px-Aaloo_Gosht_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Aaloo_Gosht_(cropped).JPG","views":8008,"langs":["bn","fa","fr","hi","id","jv","uk","ur","vi"],"langNames":{"bn":"আলু গোশত","fa":"آلو گوشت","fr":"Aloo gosht","hi":"आलू गोश्त","id":"Aloo gosht","jv":"Aloo gosht","uk":"Алу гошт","ur":"آلو گوشت","vi":"Aloo gosht"}},{"title":"Bhoga","name":"Bhoga","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Bhoga","prepSummary":"భోగ (సంస్కృతంః, భోగ) అనేది సంస్కృత పదం, దీని అర్థం \"ఆనందం-ఆనందం\". శబ్దవ్యుత్పత్తిశాస్త్రపరంగా, భోగ అనేది భుజ్-అనే మూలం నుండి ఉద్భవించింది, దీని అర్థం \"ఆనందించడం\", \"తినడం\" లేదా \"ఆస్వాదించడం\". సాధారణ వాడుకలో భోగ అనేది ఒక దేవత పవిత్రమైన ఆహార సమర్పణ లేదా ప్రాపంచిక ఆనందాలను ఆస్వాదించడాన్ని సూచిస్తుంది. అర్థవంతంగా, భోగ అనే పదానికి అర్థం \"ఆనందం, ఆనందం, వినియోగం, ఆనందం, ఇంద్రియ ఆనందం\" వంటి భావనలతో ముడిపడి ఉంటుంది, అయితే అర్థవంతమైన అర్థం \"అనుబంధం లేకుండా ఆనందాన్ని\" అనుభవించడాన్ని సూచిస్తుంది. హిందూ తత్వశాస్త్రం, భోగ, యోగా నిర్వాణ దారితీసే రెండు మార్గాలుగా చూస్తారు. మాయ శక్తి వ్యక్తిగత-విషయ అనుభవజ్ఞుడిక","views":7218,"langs":["as","bn","fr","gu","pa","te"],"langNames":{"as":"ভোগ","bn":"ভোগ","fr":"Bhog","gu":"ભોગ","pa":"ਭੋਗ","te":"భోగ"},"sourceLanguage":"te"},{"title":"Bhuna","name":"Bhuna","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Bhuna","ingredients":["Beef or mutton","Bangladeshi spices"],"prepSummary":"The bhuna curry technique, originally from Bengal, The spices in the sauce vary somewhat but can include chili, cumin, coriander, cardamom, cinnamon, cloves, turmeric, black pepper, salt, mustard oil, garam masala, nutmeg, and toasted cumin.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Bhuna_chicken.JPG/960px-Bhuna_chicken.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhankar.c","licence":"CC BY-SA 4.0","views":12665},{"title":"Bhurta","name":"Bhurta","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Bhurta","ingredients":["mustard oil","onions","chillies with bharta elements"],"prepSummary":"भरता या चोखा भारतीय उपमहाद्वीप से मसली हुई सब्ज़ियों का तला हुआ मिश्रण है। बैंगन भारता और आलू भारता इसके कुछ प्रकार हैं।","course":"served with rice or ruti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Aaloo_Ka_Bhurta_%28Mashed_Potatoes%29.JPG/960px-Aaloo_Ka_Bhurta_%28Mashed_Potatoes%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","views":5935,"langs":["bn","fr","hi","jv","kn","ko","ta"],"langNames":{"bn":"ভর্তা","fr":"Bhurta","hi":"भरता","jv":"Bhurta","kn":"ಭರ್ತಾ","ko":"바르타","ta":"புர்டா"},"sourceLanguage":"hi"},{"title":"Bori (food)","name":"Bori (food)","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Bori_(food)","ingredients":["Cowpea","dal","poppy seed","other spices"],"prepSummary":"The paste is laid out by hand on a mat in the sunlight. It sticks to the mat while wet but when the bori dries completely it can easily come off. In its simplest form bori takes the conical shape naturally occurring due to the way the paste is laid out. Intricate artistic designs can also made with the paste when squeezed out through a piping bag. This is called naksha bori. It is also called gohona bori or gayna bori because the designs often look like those of jewellery (gahana or gayna is Bengali for jewellery). To avoid breaking naksha bori when removing from the mat, a layer of poppy seeds is spread before laying the paste. The district of Purba Medinipur is famous for its naksha bori.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/%22Biulir_daler_bori%22%2C_a_dal_based_Bengali_food%2C_photographed_in_West_Bengal%2C_India%2C_dated_December_10%2C_2023.jpg/960px-%22Biulir_daler_bori%22%2C_a_dal_based_Bengali_food%2C_photographed_in_West_Bengal%2C_India%2C_dated_December_10%2C_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","views":6008,"langs":["bn"],"langNames":{"bn":"বড়ি (খাদ্য)"},"province":"Purba Medinipur","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chadachadi","name":"Chadachadi","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Chadachadi","prepSummary":"To cook chorchori, a chaunk is prepared by frying spices such as black mustard seeds and minced ginger root in oil or ghee. Often, panch phoron is used. Then, chopped vegetables are added and stir-fried briefly.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Methi-chadachadi_01.jpg/960px-Methi-chadachadi_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhashish Panigrahi","licence":"CC BY-SA 4.0","views":3223,"langs":["bn","jv"],"langNames":{"bn":"চচ্চড়ি","jv":"Chadachadi"}},{"title":"Chitoi pitha","name":"Chitoi pitha","country":"India","region":"Varendra","url":"https://en.wikipedia.org/wiki/Chitoi_pitha","ingredients":["Half-boiled rice powder","mustard oil"],"prepSummary":"The main ingredient for the Ashke pithe is half seasoned rice powder. Other ingredients are water, salt, and some amounts of corn oil. In the preparation for Ashke Pitha, it is usually used a special type of soil lid and to cover it from the upper side, a slightly smaller soil lid also used. At present days, the use of brass lid, and lower parts of the aluminum pot has begun to be used. At first the rice powder is mixed with slightly hot water. A little salt is given in the mixture. Then the mixture of rice powder and water mixture is poured in the first lid using oil on its surface. The mixture is half of diameter of the second lid.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/%E0%A6%9A%E0%A6%BF%E0%A6%A4%E0%A6%87_%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A6%BE%2C_%E0%A6%AD%E0%A6%B0%E0%A7%8D%E0%A6%A4%E0%A6%BE_%E0%A6%93_%E0%A6%9D%E0%A6%BE%E0%A6%B2_%E0%A6%9A%E0%A6%BE%E0%A6%AA%E0%A6%9F%E0%A6%BF.jpg/960px-%E0%A6%9A%E0%A6%BF%E0%A6%A4%E0%A6%87_%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A6%BE%2C_%E0%A6%AD%E0%A6%B0%E0%A7%8D%E0%A6%A4%E0%A6%BE_%E0%A6%93_%E0%A6%9D%E0%A6%BE%E0%A6%B2_%E0%A6%9A%E0%A6%BE%E0%A6%AA%E0%A6%9F%E0%A6%BF.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"রিজওয়ান আহমেদ","licence":"CC BY-SA 4.0","leadFile":"চিতই_পিঠা,_ভর্তা_ও_ঝাল_চাপটি.jpg","views":2006,"langs":["bn","ro"],"langNames":{"bn":"চিতই পিঠা","ro":"Ashke Pithe"},"originClaims":["Bangladesh","India"]},{"title":"Citrus macroptera","name":"Citrus macroptera","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Citrus_macroptera","prepSummary":"সাতকরা বা সাতকড়া (বৈজ্ঞানিক নাম: Citrus macroptera) হল Rutaceae পরিবারের সাইট্রাস গণের অন্তর্ভুক্ত লেবু জাতীয় ফলের গাছ। এটি সিলেট, মালয়েশিয়া এবং মেলানেশিয়ার একটি স্থানীয় ফল।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Macropt%C3%A8re.jpg/960px-Macropt%C3%A8re.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpbrigand","licence":"CC BY-SA 4.0","leadFile":"Macroptère.jpg","views":7306,"langs":["bn","fr","vi"],"langNames":{"bn":"সাতকরা","fr":"Citrus macroptera","vi":"Citrus macroptera"},"sourceLanguage":"bn","notFood":"a taxon"},{"title":"Coccinia grandis","name":"Coccinia grandis","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Coccinia_grandis","prepSummary":"कुंदुरी या कुंदरू (Coccinia grandis, Kovakka अथवा Coccinia indica) एक उष्णकटिबंधीय लता है। यह सारे भारत में स्वतः भी उगती है और कुछ जगहों पर इसकी खेती भी की जाती है। इसकी जड़ें लंबी और फल २ से ५ सें. मी. लंबे और १ से २.५ सें. मी. व्यासवाले अंडाकार अथवा दीर्घवृत्ताकार होते हैं। फल कच्चा रहने पर हरे और सफेद धारियों से युक्त होता है। पक जाने पर इसका रंग चटक सिंदूरी हो जाता है। कच्चे फल तरकारी बनाने के काम आते हैं और पकने पर ये ताजे भी खाए जाते हैं। कुछ लोग पके हुए फलों को शक्कर में पाग देते हैं। कुंदुरी के फलों के रासायनिक विश्लेषण से निम्नांकित मान प्राप्त हुए हैं: :आर्द्रता ९३.१० प्रतिशत :कार्ब","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Coccinia_grandis_03616.jpg/960px-Coccinia_grandis_03616.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vengolis","licence":"CC BY-SA 4.0","views":57263,"langs":["bn","de","es","fa","fr","gu","hi","id","it","kn","ko","lo","mg","ml","mr","ms","my","ne","nl","pl","ro","ru","si","sv","ta","te","th","uk","vi","zh"],"langNames":{"bn":"তেলাকুচা","de":"Tindola","es":"Coccinia grandis","fa":"کدوسرخ بزرگ","fr":"Coccinia grandis","gu":"ટિંડોળી","hi":"कुंदुरी","id":"Kemarungan","it":"Coccinia grandis","kn":"ತೊಂಡೆಕಾಯಿ","ko":"아이비고드","lo":"ຕຳນິນ","mg":"Coccinia grandis","ml":"കോവൽ","mr":"तोंडले","ms":"Pepasan","my":"ကင်းပုံပင်","ne":"गोल काँक्री","nl":"Tindola","pl":"Coccinia grandis","ro":"Tărtăcuță","ru":"Кокциния крупная","si":"කෝවක්කා","sv":"Coccinia grandis","ta":"கொவ்வை","te":"దొండ కాయ","th":"ตำลึง","uk":"Coccinia grandis","vi":"Dây bát","zh":"红瓜"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Daab chingri","name":"Daab chingri","country":"India","region":"Bengali curries","url":"https://en.wikipedia.org/wiki/Daab_chingri","ingredients":["Prawns","coconut"],"prepSummary":"thumb ಡಾಬ್ ಚಿಂಗಡಿ (ಚಿಂಗಡಿ ಡಾಬ್ ಎಂದೂ ಪರಿಚಿತವಾಗಿದೆ) ಸೀಗಡಿಯ ಒಂದು ಬಂಗಾಳಿ ಮೇಲೋಗರವಾಗಿದೆ. ಇದನ್ನು ಹಸಿರು ತೆಂಗಿನಕಾಯಿಯಲ್ಲಿ ಬೇಯಿಸಿ ಬಡಿಸಲಾಗುತ್ತದೆ.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Daab_Chingri_-_Howrah_20170531114618.jpg/960px-Daab_Chingri_-_Howrah_20170531114618.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","views":2132,"langs":["bn","id","jv","kn"],"langNames":{"bn":"ডাব চিংড়ি","id":"Daab chingri","jv":"Daab Chingri","kn":"ಡಾಬ್ ಚಿಂಗಡಿ"},"sourceLanguage":"kn","originClaims":["India","Bangladesh"]},{"title":"Dal Pitha","name":"Dal Pitha","country":"India","region":"Bhojpuri region","url":"https://en.wikipedia.org/wiki/Dal_Pitha","course":"Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Podo_pitha.png/960px-Podo_pitha.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meghana Mohanty","licence":"CC BY-SA 4.0","views":5265},{"title":"Date juice","name":"Date juice","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Date_juice","prepSummary":"খেজুরের রস বা খেজুর রস হল খেজুর গাছ থেকে সংগ্রহকৃত রস। সাধারণত মাটির হাড়ি দিয়ে খেজুরের রস সংগ্রহ করা হয়। তবে বর্তমানে অনেক ক্ষেত্রে মাটির বদলে প্লাস্টিক দিয়ে সংগ্রহ করা হয়। খেজুরের রস দিয়ে ফিরনি, পায়েস এবং খেজুরের রস থেকে উৎপন্ন গুড় দিয়ে ভাঁপা পিঠা এবং গাঢ় রস দিয়ে তৈরি করা হয় মুড়ি, চিড়া, খই ও চিতই পিঠাসহ হরেক রকম পিঠাপুলি। খেজুরের রস পান করলে শরীরের দুর্বলতা দূর হয়। এতে উচ্চ প্রাকৃতিক চিনি এবং অন্যান্য প্রাকৃতিক উপাদান রয়েছে। তবে অনেক ক্ষেত্রে খেজুরের রস পান করলে স্বাস্থ্য ঝুঁকিতে পড়তে হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Papaya_Juice_at_pothys.jpg/960px-Papaya_Juice_at_pothys.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dhivya Bharathi Official","licence":"CC BY-SA 4.0","views":6691,"langs":["bn","fr"],"langNames":{"bn":"খেজুরের রস","fr":"Jus de datte"},"sourceLanguage":"bn"},{"title":"Doodh pati chai","name":"Doodh pati chai","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Doodh_pati_chai","ingredients":["Tea","milk","spices","sugar (optional)"],"prepSummary":"One preparation method is to add full cream milk to a pot and leaving it to a boil along with various spices such as green cardamom, ginger, black cardamom, cinnamon, black peppercorns, black cloves, fennel seeds, nutmeg, dried ginger powder, as well as saffron in the upper to middle classes. Once the milk and spices come to a boil, tea is added to it. The mixture is then left to brew. Sugar is often added as per one's taste. After mixing thoroughly on low heat, a tea strainer is used before serving the chai.","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Doodh_Patti_Chai.JPG/960px-Doodh_Patti_Chai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Doodh_Patti_Chai.JPG","views":6688,"langs":["as","bn","hi","ur","vi"],"langNames":{"as":"দুধ পতি চাহ","bn":"দুধ পাতি চা","hi":"दूध पत्ती चाय","ur":"دودھ پتی چائے","vi":"Doodh pati chai"}},{"title":"Durus kura","name":"Durus kura","country":"Bangladesh","region":"Chittagong","url":"https://en.wikipedia.org/wiki/Durus_kura","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/2/29/Chittagonian_Musallam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Idbanm","licence":"CC BY-SA 4.0","leadFile":"Chittagonian_Musallam.jpg","views":1532,"originClaims":["Myanmar","Bangladesh"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gohona Bori","name":"Gohona Bori","country":"India","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Gohona_Bori","ingredients":["Cowpea","Poppy seed","various type of Spices"],"prepSummary":"গহনা বড়ি পশ্চিমবঙ্গের পূর্ব মেদিনীপুর জেলায় প্রস্তুত একটি অতি জনপ্রিয় খাদ্য। এটি নকশা বড়ি নামেও পরিচিত। এটি বিউলির ডাল, পোস্ত ও বিভিন্ন ধরনের মশলার মিশ্রণে প্রস্তুত এবং গহনার মত সূক্ষ্ম নকশা সমন্নিত অতি দৃষ্টিনন্দন একপ্রকার বড়িবিশেষ। গহনা বড়ি বহু শতাব্দী প্রাচীন একটি কুটির শিল্প যা সাধারণত বাড়ির মহিলারা প্রস্তুত করে থাকেন। আধুনিক কালে বাংলা বিশিষ্ট মনিষীগণ এই শিল্পের ভূয়সী প্রশংসা করেছেন। ২০১৬ সালে আই আই টি খড়গপুর গহনা বড়ির ভৌগোলিক উপদর্শন শংসাপত্রের আবেদন প্রক্রিয়া শুরু করেছে।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Gohona_Bori_2.jpg/960px-Gohona_Bori_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salil Kumar Mukherjee","licence":"CC BY-SA 4.0","views":1545,"langs":["bn","jv"],"langNames":{"bn":"গহনা বড়ি","jv":"Gohona bori"},"sourceLanguage":"bn","province":"Purba Medinipur","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kala Bhuna","name":"Kala Bhuna","country":"Bangladesh","region":"Chittagong Division","url":"https://en.wikipedia.org/wiki/Kala_Bhuna","ingredients":["beef or mutton","Bangladeshi spices"],"prepSummary":"কালাভুনা (চাটগাঁইয়া: হালা ভুনো) গরু বা খাসির মাংস দিয়ে তৈরী চট্টগ্রামের রন্ধনশৈলীর একটি ঐতিহ্যবাহী মাংসের তরকারি যা বর্তমানে সমগ্র বাংলাদেশেই বিখ্যাত ও জনপ্রিয়। কারো কারো মতে চট্টগ্রামের ঐতিহ্যবাহী কালাভুনা রান্না করতে প্রয়োজন হয় অনেক রকমের মসলা। হরেক রকম মসলার সংমিশ্রণে রান্না করার ফলে মাংস ভুনায় কালো রং আসে বলেই এর নাম দেওয়া হয়েছে কালাভুনা। তবে এ তথ্য মানুষকে বিভ্রান্ত করবে। যারা এটা রান্না করেন তাদের মুখ থেকেই শুনা গেছে, এ রান্নায় বিশেষ কোন আলাদা মসলা ব্যবহার করা হয় না। প্রকৃত বিষয় হল, এ দেশে মাংসের সংরক্ষণ ব্যাবস্থা তেমন ছিল না (এদেশে ফ্রিজ এর আবির্ভাব হয়েছে খুব বেশিদিন হয়নি)","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Kala_bhuna_1.jpg/960px-Kala_bhuna_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dolon Prova","licence":"CC BY-SA 4.0","leadFile":"Kala_bhuna_1.jpg","views":2270,"langs":["as","bn","es"],"langNames":{"as":"কালা ভুনা","bn":"কালাভুনা","es":"Bhuna"},"sourceLanguage":"bn"},{"title":"Kolmishak","name":"Kolmishak","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Kolmishak","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":47,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Machh bhaja","name":"Machh bhaja","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Machh_bhaja","prepSummary":"মাছ ভাজা বা ভাজা মাছ একটি প্রচলিত খাবার যা বাংলাদেশ এবং পশ্চিমবঙ্গ, ত্রিপুরা, ওড়িশা, আসাম রাজ্যে ব্যাপকভাবে জনপ্রিয় খাবার। বাঙালী জীবনে মাছ একটি অবিচ্ছেদ্য অংশ হয়ে উঠেছে। অঞ্চলভেদে মাছ ভাজা প্রণালীতে তারতম্য পরিলক্ষিত হয়। প্রায় সব ধরনের মাছ ভাজা হয়। কোথাও মাছকে কড়া ভাজা হয়, কোথাও হালকা। প্রধানত মাছ ডুবো তেলে ভেজে পেঁয়াজ মরিচ দিয়ে শুকনো রান্না করা হয়। মাছ ভাজা ভাতের সঙ্গে খাওয়া হয়। বাংলাদেশীদের মধ্যে ইলিশ মাছ ভাজা খাওয়ার প্রতি তীব্র আকাঙ্ক্ষা লক্ষ্য করা যায়। মুচমুচে ইলিশ মাছ ভাজা, খুব সাধারণ এই রান্নাটি বাংলাদেশের ঘরে ঘরে খুবই প্রিয়। ‘ইলিশ ভাজা’ গরম গরম খেতে মজা।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Telapia_machh_bhaja.jpg/960px-Telapia_machh_bhaja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atudu","licence":"CC BY-SA 4.0","views":767,"langs":["bn","el","id"],"langNames":{"bn":"মাছ ভাজা","el":"Ματσχ μπάτζα","id":"Machh bhaja"},"sourceLanguage":"bn"},{"title":"Madhur Canteen","name":"Madhur Canteen","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Madhur_Canteen","prepSummary":"মধুর রেস্তোরা ঢাকা বিশ্ববিদ্যালয়ের ব্যবসায় প্রশাসন ইনস্টিটিউট ভবনের সামনে অবস্থিত একটি রেস্তোরাঁ। এটি মধুর ক্যান্টিন নামে অধিক পরিচিত। প্রয়াত মধুসূদন দে'র স্মৃতি স্মরণে স্থাপিত একটি পরিচিত রেস্তোরাঁ। ১৩৭৯ বঙ্গাব্দের ২০শে বৈশাখ ক্যান্টিনটি প্রতিষ্ঠিত হয়। রাজনীতি, সংস্কৃতি চর্চা এবং আড্ডার জন্য মধুর ক্যান্টিনের আলাদা খ্যাতি রয়েছে। ক্যান্টিনটির সামনেই মধু'র একটি ভাস্কর্য রয়েছে। মধুর ক্যান্টিন আধুনিক ওয়াই-ফাই সুবিধায় বেষ্টিত।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Modhur_Canteen_1.A.M.R.jpg/960px-Modhur_Canteen_1.A.M.R.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A.M.R.","licence":"CC BY 2.5","leadFile":"Modhur_Canteen_1.A.M.R.jpg","views":6487,"langs":["bn"],"langNames":{"bn":"মধুর রেস্তোরা"},"sourceLanguage":"bn","notFood":"a building"},{"title":"Maghaz","name":"Maghaz","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Maghaz","ingredients":["Cow","goat or sheep brain"],"prepSummary":"মগজ ভুনা (বাংলাদেশে ঘিলু ভুনা নামেও পরিচিত) পশুর মগজ দিয়ে রান্না করা এক ধরনের খাবার যা ভারতীয় উপমহাদেশের বাংলাদেশ, ভারত ও পাকিস্তানে খুবই জনপ্রিয় এবং এটি ভাত, পরোটা, নান বা রুটির সঙ্গে পরিবেশন করা হয়। এটা গরু, ছাগল এবং ভেড়ার মগজ দিয়ে রান্না করা হয়। ভুনা রান্নায় খুবই সামান্য ঝোল রাখা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Magaj.jpg/960px-Magaj.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joyson Fernandes","licence":"CC BY-SA 3.0","leadFile":"Magaj.jpg","views":6007,"langs":["bn","gu","ko","pa","uk","ur"],"langNames":{"bn":"মগজ ভুনা","gu":"મગજ (ખોરાક)","ko":"마가즈","pa":"ਮਗ਼ਜ਼","uk":"Магаз","ur":"مغز (پکوان)"},"sourceLanguage":"bn"},{"title":"Malpua","name":"Malpua","country":"India","region":"Northern Indian subcontinent","url":"https://en.wikipedia.org/wiki/Malpua","ingredients":["Plain flour","rice flour","fennel seeds","sugar"],"prepSummary":"मालपुआ या अपूप एक प्रकार का पकवान है जो मैदा, खोया व चीनी से बनाया जाता है। मालपुआ एक प्रकार का पैनकेक है जो एक भोजन के अंत में परोसे गए मिठाई की तरह या एक नाश्ता की तरह परोसा जाता है। यह भारत और बांग्लादेश में काफी लोकप्रिय है। यह पुरी में जगन्नाथ प्रभु को सुबह के भोग (सकाला धुप) के रूप में लगाया जाता है बंगाली घरों में यह पौष संक्रांति के दौरान तैयार किया जाता है। मांसाहारी मैथिल परिवारों में यह होली के दौरान मटन करी के साथ पेश किया जाता है। मालपुआ के बनाने के लिए कुछ क्षेत्रों में इसके मिश्रण में पके केले को मसलकर, नारियल, आटा, और पानी या दूध डालकर तैयार किया जाता है। इस मिश्रण को स्वादिष्ट","course":"Breakfast, Snack, Dessert, Sweets","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Malpoa_pitha.jpg/960px-Malpoa_pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 4.0","leadFile":"Malpoa_pitha.jpg","views":36797,"langs":["ar","as","bn","es","hi","id","jv","kn","mr","ne","or","pa","ta","ur"],"langNames":{"ar":"مالبوا","as":"মালপোৱা","bn":"মালপোয়া","es":"Malpua","hi":"मालपुआ","id":"Malpua","jv":"Malpua","kn":"ಮಾಲ್ಪುವಾ","mr":"मालपुआ","ne":"मालपुवा","or":"ଅମାଲୁ","pa":"ਮਾਲਪੁਆ","ta":"மால்புவா","ur":"مالپوا"},"sourceLanguage":"hi","originClaims":["India","Pakistan","Bangladesh","Nepal"]},{"title":"Mera Pitha","name":"Mera Pitha","country":"Bangladesh","region":"Mymensingh Division","url":"https://en.wikipedia.org/wiki/Mera_Pitha","ingredients":["Rice flour","molasses","coconuts"],"course":"Pitha","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/%E0%A6%A8%E0%A7%8B%E0%A6%A8%E0%A6%A4%E0%A6%BE_%E0%A6%AE%E0%A7%87%E0%A6%B0%E0%A6%BE_%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A6%BE.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aishik Rehman","licence":"CC BY 3.0","leadFile":"নোনতা_মেরা_পিঠা.png","views":786,"province":"Mymensingh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mishti doi","name":"Mishti doi","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Mishti_doi","ingredients":["Milk","Curd","Sugar","Jaggery"],"prepSummary":"मिष्टी दोई (बंगाली: মিষ্টি দই; ) एक किण्वित मीठी दही है जो भारतीय उपमहाद्वीप के बंगाल क्षेत्र से उत्पन्न होती है और भारतीय राज्यों पश्चिम बंगाल, त्रिपुरा, असम की बराक घाटी और बांग्लादेश देश में आम है। इसे दूध और चीनी या गुड़ से बनाया जाता है। इसे बनाने की तकनीक के कारण यह सादे दही से भिन्न होता है। लोकप्रियता के अनुसार मिष्टी दोई के कई रूप हैं। नबद्वीप, कोलकाता, बोगरा आदि का मीठा दही बहुत लोकप्रिय है। मिष्टी दोई को दूध को थोड़ा गाढ़ा होने तक उबालकर तैयार किया जाता है, इसे चीनी के साथ मीठा किया जाता है, या तो गुरा (ब्राउन शुगर) या खेजुर गुरा (खजूर गुड़), और दूध को रात भर किण्वित होने दिया जाता","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/34/Mishti_Doi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kirti Poddar","licence":"CC BY 2.0","leadFile":"Mishti_Doi.jpg","views":32413,"langs":["ar","as","bn","cs","hi","jv","kn","mr","or","pa","te"],"langNames":{"ar":"زبادي حلو مخمر","as":"মিঠা দৈ","bn":"মিষ্টি দই","cs":"Mišti doi","hi":"मीठी दही","jv":"Mishti doi","kn":"ಮಿಷ್ಟಿ ದೋಯಿ","mr":"मिष्टी दोई","or":"ମିଠା ଦହି","pa":"ਮਿੱਠਾ ਦਹੀ","te":"మిష్టీ దోయి"},"sourceLanguage":"hi"},{"title":"Moringa oleifera","name":"Moringa oleifera","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Moringa_oleifera","prepSummary":"India is the largest producer of moringa, with an annual production of 1.2 million tonnes of fruit from an area of. Moringa is grown in home gardens and as living fences in South and Southeast Asia, where it is commonly sold in local markets. In the Philippines and Indonesia, it is commonly grown for its leaves, which are used as food. Moringa is also actively cultivated by the World Vegetable Center in Taiwan, a center for vegetable research. More generally, moringa grows in the wild or is cultivated in Central America and the Caribbean, northern countries of South America, Africa, South and Southeast Asia, and various countries of Oceania.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/DrumstickFlower.jpg/960px-DrumstickFlower.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Venkatx5","licence":"CC BY-SA 3.0","leadFile":"DrumstickFlower.jpg","views":666194,"langs":["af","ar","as","bn","ca","cs","de","es","fa","fi","fr","gu","ha","he","hi","hu","id","it","ja","jv","kn","ko","lt","lv","mg","ml","mr","ms","my","ne","nl","or","pa","pl","pt","ru","so","sr","sv","sw","ta","te","tg","th","tl","tr","uk","ur","vi","zh"],"langNames":{"af":"Moringaboom","ar":"بان زيتي","as":"চজিনা","bn":"সজনে","ca":"Arbre de l'oli de ben","cs":"Moringa olejodárná","de":"Meerrettichbaum","es":"Moringa oleifera","fa":"گز روغنی (درخت)","fi":"Ceyloninmoringa","fr":"Moringa oleifera","gu":"સરગવો (વૃક્ષ)","ha":"Zogale","he":"מורינגה מכונפת","hi":"सहजन","hu":"Lóretekfa","id":"Kelor","it":"Moringa oleifera","ja":"ワサビノキ","jv":"Kélor","kn":"ನುಗ್ಗೆಕಾಯಿ","ko":"모링가","lt":"Aliejinė moringa","lv":"Eļļainā moringa","mg":"Moringa oleifera","ml":"മുരിങ്ങ","mr":"शेवगा","ms":"Kelur","my":"ဒန့်သလွန်","ne":"सैजन","nl":"Peperwortelboom","or":"ସଜନା","pa":"ਸੁਹਾਂਜਣਾ","pl":"Moringa olejodajna","pt":"Moringa oleifera","ru":"Моринга масличная","so":"Moringa (geed)","sr":"Moringa oleifera","sv":"Moringa oleifera","sw":"Mlonge","ta":"முருங்கை","te":"మునగ","tg":"Бон","th":"มะรุม","tl":"Malunggay","tr":"Moringa oleifera","uk":"Моринга масляниста","ur":"سوہانجنا","vi":"Chùm ngây","zh":"辣木"},"notFood":"a taxon"},{"title":"Mughlai paratha","name":"Mughlai paratha","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Mughlai_paratha","ingredients":["Paratha","keema (minced meat)","egg","ghee","onions","spices","salt","pepper"],"prepSummary":"मुग़लाई पराठा एक लोकप्रिय बंगाली व्यंजन है, जिसे पराठे को अंडे और/या कीमा से भरके बनाया जाता है। इसे पहले मुग़ल शासन के समय बंगाल सूबा में बनाया गया था। मुग़लाई पराठा को मुग़ल सम्राट जहाँगीर के शाही दरबार के लिए बनाया गया था।","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Mughlai_Kheema_Paratha.JPG/960px-Mughlai_Kheema_Paratha.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vsigamany","licence":"CC BY-SA 4.0","leadFile":"Mughlai_Kheema_Paratha.JPG","views":12207,"langs":["as","bn","ha","hi","id","jv","kn","ko","pa","te","ur"],"langNames":{"as":"মোগলাই পৰঠা","bn":"মোঘলাই পরোটা","ha":"Mughlai paratha","hi":"मुग़लाई पराठा","id":"Mughlai paratha","jv":"Mughlai paratha","kn":"ಮುಘಲಾಯಿ ಪರಾಠಾ","ko":"모글라이 포로타","pa":"ਮੁਗਲਈ ਪਰੌਂਠਾ","te":"మొఘలాయ్ పరోటా","ur":"مغلائی پراٹھا"},"sourceLanguage":"hi"},{"title":"Muri ghantoo","name":"Muri ghantoo","country":"Singapore","url":"https://en.wikipedia.org/wiki/Muri_ghantoo","ingredients":["Red snapper fish head","vegetables (okra","eggplant","Long bean)"],"prepSummary":"Tamarind (asam) juice is frequently added to the gravy to give the dish a sweet-sour flavor (see asam fish). This variety of fish head curry also has a thinner, orange gravy. Coconut milk can be added to this dish.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Fisheadcurry.JPG/960px-Fisheadcurry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Chensiyuan on en.wikipedia","licence":"Copyrighted free use","leadFile":"Fisheadcurry.JPG","views":99,"langs":["as","bn","fr","id","ja","jv","ko","ms","ta","th","zh"],"langNames":{"as":"মূৰিঘণ্ট","bn":"মাছের মাথার তরকারি","fr":"Curry de tête de poisson","id":"Kari kepala ikan","ja":"フィッシュヘッド・カレー","jv":"Kari endhas iwak","ko":"피시 헤드 커리","ms":"Kari kepala ikan","ta":"மீன் தலைக் கறி","th":"แกงหัวปลา","zh":"咖哩魚頭"},"sourceLanguage":"ms"},{"title":"Nabadwip-er lal doi","name":"Nabadwip-er lal doi","country":"India","region":"Nabadwip","url":"https://en.wikipedia.org/wiki/Nabadwip-er_lal_doi","ingredients":["Milk"],"prepSummary":"This curd or yogurt is prepared in two steps. In the first step the milk is boiled; this step is known as foot. In the second step, the milk is fermented to make curd. To prepare the yogurt, pure milk of cow or buffalo is required. It takes two to six hours to take the first 'foot' of the boiling and it is made by burning wood. The 'foot' will continue until the red color is taken. Nearly three liters of milk is turned into one liter. The next stage of this step is burning in coal. In the case of white yogurt, milk is thickened, at that time, it is needed more time to prepare red curd, i.e. the milk density is thickest for red curd.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Lal_doi.jpg/960px-Lal_doi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ami.bangali","licence":"CC BY-SA 4.0","leadFile":"Lal_doi.jpg","views":2379,"langs":["as","bn"],"langNames":{"as":"নৱদ্বীপৰ লাল দৈ","bn":"নবদ্বীপের লাল দই"}},{"title":"Nakshi Pitha","name":"Nakshi Pitha","country":"Bangladesh","region":"Dhaka Division","url":"https://en.wikipedia.org/wiki/Nakshi_Pitha","ingredients":["Rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Nokshi_pitha01_04.jpg/960px-Nokshi_pitha01_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mmrsafy","licence":"CC BY-SA 4.0","leadFile":"Nokshi_pitha01_04.jpg","views":2263,"province":"Narsingdi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Palm fruit juice","name":"Palm fruit juice","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Palm_fruit_juice","prepSummary":"তালের রস হল হল গ্রীষ্মকালে তাল গাছ থেকে আহরিত একপ্রকার মিষ্টি রস। এতে ভিটামিন এ, বি, সি এবং জিংক, ক্যালসিয়াম, পটাশিয়াম ও আয়রন জাতীয় পুষ্টি উপাদান রয়েছে। এছাড়াও এতে রয়েছে উপকারী অ্যান্টিঅক্সিডেন্ট। গ্রীষ্মের সময় এটি বাংলার একটি প্রতীকী এবং সুপরিচিত খাবার। এই তালের রস ব্যবহার করে অনেক জনপ্রিয় বাঙালি খাবার তৈরি করা হয় যেমন তালের মিছরি, পিঠা, পায়েস, খির এবং তালের বড়া।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Juice_seller_at_chawkbazar_iftar_market_15.jpg/960px-Juice_seller_at_chawkbazar_iftar_market_15.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wasiul Bahar","licence":"CC BY-SA 4.0","leadFile":"Juice_seller_at_chawkbazar_iftar_market_15.jpg","views":3169,"langs":["bn"],"langNames":{"bn":"তালের রস"},"sourceLanguage":"bn"},{"title":"Panch phoron","name":"Panch phoron","country":"Bangladesh","region":"Bangladesh","url":"https://en.wikipedia.org/wiki/Panch_phoron","ingredients":["Fenugreek seed","nigella seed","cumin seed","fennel seed"],"prepSummary":"পাঁচ ফোড়ন হল দক্ষিণ এশিয়ায় ব্যবহৃত একটি জনপ্রিয় মসলার মিশ্রণ যা বাংলাদেশ, পূর্ব ভারত ও দক্ষিণ নেপালে বিশেষ কিছু রান্নায় (বিশেষ করে ডাল ও আচার বানাতে) ব্যবহার করা হয়ে থাকে। পাঁচ ফোড়ন বা পাঁচ মসলাকে মৈথিলী ভাষায় পাঞ্চ ফোরন, নেপালি ভাষায় পাদকুনে মশলা, অসমীয়া ভাষায় পাস ফুরন এবং উড়ীয়া ভাষায় পঞ্চু ফুতানা বলে ডাকে। পাঁচ ফোড়নের ব্যবহৃত সকল মসলা দানাদার বা মসলা বীজ। সাধারণত পাঁচ ফোড়ন মসলায় মেথি বীজ, মৌরি বীজ, কালোজিরা বীজ, জিরা বীজ, সরিষা বীজ সমপরিমাণে থাকে। কিছু রাধুনী মেথি কম পরিমাণে ব্যবহার করতে পছন্দ করে, যাতে মশলার স্বাদ একটু তিক্ত হয়। বাংলাদেশে কোথাও কোথাও বা কখনও কখনও সরিষার পর","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Panch-phoron.jpg/960px-Panch-phoron.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki-uk","licence":"CC BY-SA 3.0","leadFile":"Panch-phoron.jpg","views":47038,"langs":["ar","as","bn","da","de","hi","it","ja","ko","lt","nb","or","ro","uk"],"langNames":{"ar":"بانش فورون","as":"পাঁচ ফোৰণ","bn":"পাঁচ ফোড়ন","da":"Panch phoron","de":"Panch Phoron","hi":"पंच फोड़न","it":"Panch Puran","ja":"パンチフォロン","ko":"팡치 포론","lt":"Panč phoronas","nb":"Panch phoron","or":"ପଞ୍ଚୁ ଫୁଟଣ","ro":"Panch phoron","uk":"Панч пхорон"},"sourceLanguage":"bn"},{"title":"Phuchka","name":"Phuchka","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Phuchka","ingredients":["Puri (atta or semolina flour)","chickpea","potatoes","coriander leaf water","tamarind water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Pani_Puri1.JPG/960px-Pani_Puri1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sruthi612","licence":"CC BY-SA 4.0","leadFile":"Pani_Puri1.JPG","views":626,"langs":["ar","as","bn","de","es","eu","fr","gu","ha","he","hi","id","it","ja","jv","kn","ko","ml","mr","ms","my","ne","or","pa","pl","pt","ru","ta","te","th","uk","ur","uz","vi","zh"],"langNames":{"ar":"باني بوري","as":"ফুচকা","bn":"ফুচকা","de":"Panipuri","es":"Panipuri","eu":"Panipuri","fr":"Panipuri","gu":"પાણીપૂરી","ha":"Panipuri","he":"פאני פורי","hi":"पानी पूरी","id":"Panipuri","it":"Panipuri","ja":"パーニープーリー","jv":"Panipuri","kn":"ಪಾನಿ ಪೂರಿ","ko":"파니 푸리","ml":"പാനി പൂരി","mr":"पाणीपुरी","ms":"Panipuri","my":"ပါနီပူရီ","ne":"पानीपुरी","or":"ଗୁପଚୁପ","pa":"ਪਾਣੀਪੂਰੀ","pl":"Pani puri","pt":"Panipuri","ru":"Панипури","ta":"பானிபூரி","te":"పానీ పూరి","th":"ปานีปูรี","uk":"Паніпурі","ur":"گول گپے","uz":"Panipuri","vi":"Panipuri","zh":"巴尼布里"}},{"title":"Piper chaba","name":"Piper chaba","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Piper_chaba","prepSummary":"চুই ঝাল, বা চই ঝাল (বৈজ্ঞানিক নাম: Piper chaba) হচ্ছে পিপারাসি পরিবারের সপুষ্পক লতা। পান ও চুই ঝাল একই পরিবারের। চুই ঝাল গাছ দেখতে পানের গাছের লতার মতো। পাতা কিছুটা লম্বা, পুরু এবং পাতার গোড়া পান পাতার থেকেও বাঁকানো হয়। পাতায় ঝাল ও হালকা তেঁতো ভাব রয়েছে ।তাই পানের মত করে খাওয়া যায় না। সাধারণত চুই গাছ দুই ধরনের হয়, গেছো চুই এবং ঝাড় চুই। বাংলাদেশের দক্ষিণ-পশ্চিমাঞ্চলে বিশেষ করে খুলনা বিভাগের রন্ধনশৈলীতে চুইঝালের ব্যবহার ব্যাপক।কিন্তু বর্তমানের দেশের উত্তরাঞ্চলের চুইয়ের ব্যাপক চাষ শুরু হয়েছে।বিশেষ করে নীলফামারী,কুড়িগ্রাম ও পঞ্চগড়ে। চুইয়ের কাণ্ড বা লতা কেটে ছোট টুকরো করে মূলত-মাংস রান","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Piper_chaba_BotGardBln1105Z.JPG/960px-Piper_chaba_BotGardBln1105Z.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Piper_chaba_BotGardBln1105Z.JPG","views":11584,"langs":["bn","sv","tr"],"langNames":{"bn":"চুই","sv":"Piper chaba","tr":"Piper chaba"},"sourceLanguage":"bn","notFood":"a taxon"},{"title":"Raita","name":"Raita","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Raita","ingredients":["Dahi (yogurt)","buttermilk","cucumber","mint"],"prepSummary":"रायता दही आधारित एक भारतीय व्यंजन है। रायता बनाने के लिए दही को मथ कर इसमे कान्दा, ककडी़/ खीरा, लौकी, टमाटर, बैैंगन व बेसन की बूंदी आदि भोज्य सामग्री मिलाई जाती हैं। इन सबके अतिरिक्त इसमे भुना हुआ जीरा, हीङ्ग और कभी कभी पुदीना भी मिलाया जाता है। इसे भात, पुलाव आदि व्यंजनों के साथ एक सहायक व्यञ्जन के रूप में खाया जाता है।","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Cucumber-raita.jpg/960px-Cucumber-raita.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia Goyal","licence":"CC BY-SA 2.0","leadFile":"Cucumber-raita.jpg","views":102045,"langs":["ar","as","bn","ca","de","es","eu","fi","fr","gu","he","hi","id","it","ja","jv","kn","ko","ne","pa","pl","pt","ro","sv","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"رائتة","as":"ৰাইতা","bn":"রায়তা","ca":"Raita","de":"Raita","es":"Raita","eu":"Raita","fi":"Raita (ruoka)","fr":"Raïta","gu":"રાઈતું","he":"ראיטה","hi":"रायता","id":"Raita","it":"Raita","ja":"ライタ","jv":"Raita","kn":"ರಾಯಿತಾ","ko":"라이타 (음식)","ne":"राइतो","pa":"ਰਾਇਤਾ","pl":"Raita","pt":"Raita","ro":"Raita","sv":"Raita","ta":"பச்சடி (ராய்தா)","te":"రైతా","th":"รายตา","uk":"Раїта","ur":"رائتہ","vi":"Raita","zh":"香料優格醬"},"sourceLanguage":"hi"},{"title":"Roust","name":"Roust","country":"Bangladesh","region":"(Old Dhaka)","url":"https://en.wikipedia.org/wiki/Roust","ingredients":["Chicken","garlic","ginger","cardamom","cinnamon powder salt","orange blossom","ghee","onion"],"prepSummary":"রোস্ট একটি বাঙালি খাবার, সম্ভবত পুরান ঢাকা, বাংলাদেশ (একসময়কার পূর্ব বাংলা, বর্তমান বাংলাদেশ ) থেকে উদ্ভূত। খাবারটি মুঘল সাম্রাজ্যের মুঘলাই রন্ধনপ্রণালী দ্বারা প্রভাবিত। রোস্ট প্রধানত জনপ্রিয় ঝাল এবং হাল্কা মিষ্টির সমন্বয়ে তৈরি সেজন্য। খাবারটি বিভিন্ন আঞ্চলিক রূপের বিকাশ করেছে। বাংলায় প্রায় সব উৎসব বা অনুষ্ঠানের সময় রোস্ট তৈরি করা হয়, বিশেষ করে বিয়ে, ঈদুল ফিতরের সময়, যেখানে এটি সর্বদা অন্তর্ভুক্ত একটি গুরুত্বপূর্ণ খাবার। খাবারটি তৈরি করা হয় যখন সাধারণত বিশেষ ও গুরুত্বপূর্ণ অতিথিরা বেড়াতে আসেন। রোস্ট বাংলাদেশের ঢাকার পাশাপাশি রাজশাহী এবং বগুড়ার রেস্তোরাঁয় খুব জনপ্রিয়।","course":"Main","views":1802,"langs":["bn"],"langNames":{"bn":"রোস্ট (বাংলাদেশি খাবার)"},"sourceLanguage":"bn"},{"title":"Satkara beef","name":"Satkara beef","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Satkara_beef","ingredients":["Beef","satkara","onion","garlic","bay leaf."],"course":"Main","views":1111,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shorshe ilish","name":"Shorshe ilish","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Shorshe_ilish","ingredients":["Hilsa","mustard paste","turmeric","common salt"],"prepSummary":"सरसों हिल्सा या सर्षे इलिश बङ्गाल क्षेत्र का एक पारम्परिक बाङ्ला व्यञ्जन है। यह व्यञ्जन भारतीय उपमहाद्वीप के बङ्गाल प्रदेश में उत्पन्न हुआ तथा हिल्सा अथवा इलिश नामक मछली (हेरिंग जाति की एक प्रजाति) को सरसों के गाढ़े रस में पकाकर बनाया जाता है। यह व्यञ्जन बाङ्लादेश तथा भारत के पश्चिमबङ्ग, त्रिपुरा और असम के बराक उपत्यका में अत्यन्त लोकप्रिय है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/%E0%A6%90%E0%A6%A4%E0%A6%BF%E0%A6%B9%E0%A7%8D%E0%A6%AF%E0%A6%AC%E0%A6%BE%E0%A6%B9%E0%A7%80_%E0%A6%B8%E0%A6%B0%E0%A7%8D%E0%A6%B7%E0%A7%87_%E0%A6%87%E0%A6%B2%E0%A6%BF%E0%A6%B6.jpg/960px-%E0%A6%90%E0%A6%A4%E0%A6%BF%E0%A6%B9%E0%A7%8D%E0%A6%AF%E0%A6%AC%E0%A6%BE%E0%A6%B9%E0%A7%80_%E0%A6%B8%E0%A6%B0%E0%A7%8D%E0%A6%B7%E0%A7%87_%E0%A6%87%E0%A6%B2%E0%A6%BF%E0%A6%B6.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"রিজওয়ান আহমেদ","licence":"CC BY-SA 4.0","leadFile":"ঐতিহ্যবাহী_সর্ষে_ইলিশ.jpg","views":5000,"langs":["bn","hi","jv"],"langNames":{"bn":"সর্ষে ইলিশ","hi":"सरसों हिल्सा","jv":"Shorshe ilish"},"sourceLanguage":"hi"},{"title":"Shukto","name":"Shukto","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Shukto","ingredients":["Bitter gourd","drumstick","plantain","bori","eggplant","potato","sweet potato","green chili"],"course":"Starter course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Sukkto.jpg/960px-Sukkto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Soumya Das Gupta photo","licence":"CC BY-SA 4.0","leadFile":"Sukkto.jpg","views":7796,"originClaims":["India","Bangladesh"]},{"title":"South Asian pickle","name":"South Asian pickle","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/South_Asian_pickle","ingredients":["Fruit (mango","plums)","vegetables","or meat"],"course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Chilli_pickle_in_a_plate_2.jpg/960px-Chilli_pickle_in_a_plate_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suyash.dwivedi","licence":"CC BY-SA 4.0","leadFile":"Chilli_pickle_in_a_plate_2.jpg","views":55981,"langs":["af","as","bn","de","es","fr","gu","ha","hi","ja","jv","kn","ko","lt","ml","mr","ne","ru","ta","te","uk","ur","zh"],"langNames":{"af":"Atcha","as":"দক্ষিণ এছিয়ান আচাৰ","bn":"দেশী আচার","de":"Indisches Pickle","es":"Encurtido indio","fr":"Achard (cuisine)","gu":"અથાણું","ha":"Kudancin Asiya","hi":"अचार","ja":"アチャール","jv":"Acar Asia Kidul","kn":"ಉಪ್ಪಿನ ಕಾಯಿ","ko":"아차르 (남아시아 음식)","lt":"Ačaris","ml":"അച്ചാർ","mr":"लोणचे","ne":"अचार","ru":"Индийские пикули","ta":"ஊறுகாய்","te":"ఊరగాయ","uk":"Індійські пікулі","ur":"جنوب ایشیائی اچار","zh":"印度式腌菜"},"originClaims":["India","Bangladesh","Nepal","Pakistan","Sri Lanka","Myanmar"]},{"title":"Champaran meat","name":"Champaran meat","country":"India","region":"Champaran","url":"https://en.wikipedia.org/wiki/Champaran_meat","ingredients":["Chicken","Mutton","Indian Spices"],"prepSummary":"चंपारण मीट जिसे आहुना, हांडी मीट या बटलोई के नाम से भी जाना जाता है। इस व्यंजन की शुरुआत बिहार के एक जिले चंपारण से हुई। इसको बनाने के लिए सबसे पहले मटन को घी सरसों का तेल प्याज, लहसुन, अदरक और मसालों के मिश्रण के पेस्ट के साथ मिलाया जाता है। इसके बाद हांडी (मिट्टी के बर्तन) के मुंह को गूंथे हुए आटे से बंद कर दिया जाता है। इसे आग की धीमी आंच पर धीरे-धीरे पकाया जाता है और पकाने के दौरान लगातार हिलाया डुलाया जाता है। स्वाद और खाना पकाने का समय मांस की गुणवत्ता पर निर्भर करता है।","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Champaran_meat.jpg/960px-Champaran_meat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"YN Food Affair","licence":"CC BY 3.0","leadFile":"Champaran_meat.jpg","views":11066,"langs":["bn","hi"],"langNames":{"bn":"চম্পারন মাংস","hi":"चंपारण मीट"},"sourceLanguage":"hi"},{"title":"Handia (drink)","name":"Handia (drink)","country":"India","region":"mostly in Jharkhand & parts of Bihar","url":"https://en.wikipedia.org/wiki/Handia_(drink)","ingredients":["Water","Ranu tablets","Herbs","Rice"],"prepSummary":"The making involves the use of ranu tablets, which is essentially a combination of about 20-25 herbs and acts as a fermentor.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Handia.jpg/960px-Handia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swetapadma07","licence":"CC BY-SA 3.0","leadFile":"Handia.jpg","views":9199,"langs":["bn","hi","lt","or"],"langNames":{"bn":"হাঁড়িয়া","hi":"हंड़िया","lt":"Hadia","or":"ହାଣ୍ଡିଆ"}},{"title":"Sohari","name":"Sohari","country":"India","region":"Bihari","url":"https://en.wikipedia.org/wiki/Sohari","ingredients":["Atta","water","oil or ghee"],"course":"Hot","views":0},{"title":"Cucumber cake","name":"Cucumber cake","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Cucumber_cake","prepSummary":"শসার কেক হল একটি কেক যা প্রাথমিক উপাদান হিসাবে শসা ব্যবহার করে তৈরি করা হয়। অতিরিক্ত উপাদানের মধ্যে সাধারণ কেকের উপাদান যেমন ময়দা, চিনি, ডিম এবং খামির অন্তর্ভুক্ত থাকতে পারে। এটি একটি ডেজার্ট কেক হিসাবে পরিবেশন করা যেতে পারে, এবং কিছু সংস্করণের উপরে আইসিং দেওয়া হয়।","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Vegan_Cucumber_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AMAZING VIDEOS","licence":"CC BY 3.0","leadFile":"Vegan_Cucumber_Cake.jpg","views":3863,"langs":["ar","as","bn","fa"],"langNames":{"ar":"كعكة الخيار","as":"তিয়ঁহৰ কেক","bn":"শসার কেক","fa":"کیک خیار"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Doce (sweet)","name":"Doce (sweet)","country":"India","region":"Goa","url":"https://en.wikipedia.org/wiki/Doce_(sweet)","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Doce_de_grao%2C_chonnea_doce%2C_a_sweet_made_from_gram_flour_in_Goa.jpg/960px-Doce_de_grao%2C_chonnea_doce%2C_a_sweet_made_from_gram_flour_in_Goa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fredericknoronha","licence":"CC BY-SA 4.0","leadFile":"Doce_de_grao,_chonnea_doce,_a_sweet_made_from_gram_flour_in_Goa.jpg","views":2826,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dodol","name":"Dodol","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Dodol","ingredients":["Coconut milk","jaggery","rice flour"],"prepSummary":"Dodol is made from coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. The cooking process would reduce the contents by up to half as the liquid evaporates. It normally takes 2 to 9 hours to cook, depending on the technique and tools used. During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Dodol_Side_View.jpg/960px-Dodol_Side_View.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joseagush","licence":"CC BY-SA 4.0","leadFile":"Dodol_Side_View.jpg","views":29293,"langs":["ar","hy","id","jv","kn","ko","ms","my","pa","ru","th","uk","uz"],"langNames":{"ar":"دودول","hy":"Դոդոլ","id":"Dodol","jv":"Jenang","kn":"ದೊದೋಲ್","ko":"도돌","ms":"Dodol","my":"မုန့်ကုလားမည်း","pa":"ਦੋਦੋਲ","ru":"Додол","th":"กะละแม","uk":"Додол","uz":"Dodol"}},{"title":"Feni (liquor)","name":"Feni (liquor)","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Feni_(liquor)","prepSummary":"फेनी एक मादक पेय है जो विश्व में केवल गोवा में बनायी जाती है। यह दो तरह की होती है, पहली नारियल से बनने वाली तथा दूसरी काजू से बनने वाली।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Cashew_apples_after_plucking_in_Chorao%2C_Goa%2C_India.JPG/960px-Cashew_apples_after_plucking_in_Chorao%2C_Goa%2C_India.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fredericknoronha","licence":"CC BY-SA 3.0","leadFile":"Cashew_apples_after_plucking_in_Chorao,_Goa,_India.JPG","views":48590,"langs":["es","fr","hi","ja","jv","ko","pa","pl","pt","ru","te"],"langNames":{"es":"Fenny","fr":"Fenny","hi":"फेनी (मादक पेय)","ja":"フェニ","jv":"Féni","ko":"페니 (술)","pa":"ਫੇਨੀ (ਸ਼ਰਾਬ)","pl":"Feni (wódka)","pt":"Fenim","ru":"Фенни","te":"ఫెని (మద్యం)"},"sourceLanguage":"hi"},{"title":"Godshem","name":"Godshem","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Godshem","views":286},{"title":"Goiabada","name":"Goiabada","country":"Brazil","region":"Americas","url":"https://en.wikipedia.org/wiki/Goiabada","ingredients":["Guava","sugar","water"],"prepSummary":"A goiabada é um doce feito de goiaba típico da comida caipira brasileira, mas também é consumido em vários lugares do mundo. Sua origem está ligada à adaptação de técnicas portuguesas de conservação de frutas. A goiabada surgiu no Brasil, por volta dos séculos XVI e XVII, quando foi usada pelos colonos portugueses como substituto para confeccionar a marmelada, e está associada à culinária tradicional dos estados de São Paulo, Minas Gerais e norte do Paraná, e posteriormente, da região Nordeste e demais estados do Sudeste e Sul. Como a marmelada, a goiabada é feita com uma consistência bastante","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Goiabada_slice.jpg/960px-Goiabada_slice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Voton","licence":"CC BY-SA 3.0","leadFile":"Goiabada_slice.jpg","views":17038,"langs":["de","es","fr","it","ja","jv","ko","pt","ru","uk"],"langNames":{"de":"Goiabada","es":"Goiabada","fr":"Goiabada","it":"Goiabada","ja":"ゴイアバーダ","jv":"Goiabada","ko":"고이아바다","pt":"Goiabada","ru":"Гойябада","uk":"Гойябада"},"sourceLanguage":"pt"},{"title":"Khatkhate","name":"Khatkhate","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Khatkhate","views":1606},{"title":"Kidyo","name":"Kidyo","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Kidyo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Goan_Kolkola.jpg/960px-Goan_Kolkola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanfy","licence":"CC BY-SA 4.0","leadFile":"Goan_Kolkola.jpg","views":898},{"title":"Patoleo","name":"Patoleo","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Patoleo","views":5443},{"title":"Shrimp curry","name":"Shrimp curry","country":"India","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Shrimp_curry","ingredients":["Shrimp","aromatics"],"prepSummary":"Caril de camarão é um prato típico da culinária indo-portuguesa de Goa, Damão e Diu, outrora pertencentes ao Estado Português da Índia, e da culinária de Moçambique. Tal como o nome sugere, trata-se de um prato preparado com camarão, apresentando um molho espesso de tonalidade amarela. Entre outros ingredientes, pode incluir coco ralado, açafrão, cominhos, coentros, malagueta, cebola, alho, tamarindo, vinagre, açúcar e sal. É normalmente acompanhado por arroz branco. Em Portugal, é possível encontrá-lo nas ementas de restaurantes goeses e moçambicanos.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Shrimp_curry_on_plate.jpg/960px-Shrimp_curry_on_plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain","leadFile":"Shrimp_curry_on_plate.jpg","views":5384,"langs":["ha","he","ig","pt"],"langNames":{"ha":"Shrimp curry","he":"קארי שרימפס","ig":"Shrimp curry","pt":"Caril de camarão"},"sourceLanguage":"pt"},{"title":"Urrak","name":"Urrak","country":"India","region":"Goan","url":"https://en.wikipedia.org/wiki/Urrak","prepSummary":"First, handpicked, tree-ripened and fallen cashew apples are stomped to gently extract the juices from the cashew apples, in a similar way as wine-making from grapes. Just like a brandy is distilled from grape wine, feni is distilled from cashew apple wine. In the first stripping run of the distillation process, a cashew apple wine is distilled into a light alcohol, urrak. It is the next distillation step, in which the master distiller for the village carefully controls the heat to allow the melange of water and alcohol to coax out the stronger second distillate (40-45%) spirit, which has less flavour but a stronger odour and a higher alcohol content.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Urrak.jpg/960px-Urrak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joegoauk Goa","licence":"CC BY-SA 2.0","leadFile":"Urrak.jpg","views":9911},{"title":"Vindaloo","name":"Vindaloo","country":"India","url":"https://en.wikipedia.org/wiki/Vindaloo","ingredients":["Pork or other meat","vinegar","spices","chili peppers"],"prepSummary":"विंदालू एक भारतीय करी व्यंजन है जो गोवा और कोंकण प्रांत में लोकप्रिय है। भारत के बाहर, यह पकवान इंग्लैंड के ब्रिटिश-एशियाई खाने में तीखे रूप में भी बनाया जाता है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Beef_Vindaloo_-_Chilli_Mama%2C_Chadstone_%283014236693%29.jpg/960px-Beef_Vindaloo_-_Chilli_Mama%2C_Chadstone_%283014236693%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Beef_Vindaloo_-_Chilli_Mama,_Chadstone_(3014236693).jpg","views":168401,"langs":["ar","bg","bn","cs","da","de","es","fa","fi","fr","hi","hu","hy","id","it","ja","jv","kn","ko","ku","ml","ms","nb","nl","pa","pl","pt","ru","sv","uk","vi","zh"],"langNames":{"ar":"دجاج فيندالو","bg":"Виндалу","bn":"ভিন্দালু","cs":"Vindaloo","da":"Vindaloo","de":"Vindalho","es":"Vindaloo","fa":"ویندالو","fi":"Vindaloo","fr":"Vindaloo","hi":"विंदालू","hu":"Vindaloo","hy":"Վինդալու","id":"Vindaloo","it":"Vindaloo","ja":"ヴィンダルー","jv":"Vindaloo","kn":"ವಿಂಡಾಲೂ","ko":"빈달루","ku":"Vîndalû","ml":"വിന്താലു","ms":"Vindaloo","nl":"Vindaloo","nb":"Vindaloo","pa":"ਵਿਨਦਾਲੁ","pl":"Vindaloo","pt":"Vindalho","ru":"Виндалу","sv":"Vindaloo","uk":"Віндалу","vi":"Vindaloo","zh":"溫達盧咖哩"},"sourceLanguage":"hi","originClaims":["United Kingdom","Portugal"]},{"title":"Vegetable Handva","name":"Vegetable Handva","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Vegetable_Handva","ingredients":["Wheat flour","sesame","bottle gourd","lentils"],"prepSummary":"Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Handavo3.jpg/960px-Handavo3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dkgohil","licence":"CC BY-SA 4.0","leadFile":"Handavo3.jpg","views":183,"langs":["bn","el","gu","jv","kn","ta"],"langNames":{"bn":"হান্ডভো","el":"Χάντβο","gu":"હાંડવો","jv":"Handvo","kn":"ಹಾಂಡ್ವೊ","ta":"கேண்ட்வோ"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chhundo","name":"Chhundo","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Chhundo","ingredients":["Mango","sugar syrup"],"prepSummary":"As mentioned earlier, although the most popular variety of Chhundo is the one prepared with grated mangoes, other variations such as pineapple Chhundo.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Chhundo.jpg/960px-Chhundo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noopur28","licence":"CC BY-SA 3.0","leadFile":"Chhundo.jpg","views":2249,"langs":["es","gu","ta"],"langNames":{"es":"Chhundo","gu":"છૂંદો","ta":"சுந்தோ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ghari (sweet)","name":"Ghari (sweet)","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Ghari_(sweet)","ingredients":["Khoya","Ghee","Dry Fruit","Bura Sugar"],"prepSummary":"thumb ಘಾರಿ ಅಥವಾ ಸೂರತಿ ಘಾರಿ ಸೂರತ್‍ನ ಒಂದು ಗುಜರಾತಿ ಸಿಹಿ ಖಾದ್ಯವಾಗಿದೆ. ಘಾರಿಯನ್ನು ಪೂರಿ ಹಿಟ್ಟು, ಹಾಲಿನ ಖೋವಾ, ತುಪ್ಪ ಮತ್ತು ಸಕ್ಕರೆಯಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ದುಂಡನೆಯ ಆಕಾರದ ತುಂಡುಗಳನ್ನು ಮಾಡಿಕೊಂಡು ಒಳಗೆ ಸಿಹಿ ಹೂರಣವನ್ನು ತುಂಬಿಸಲಾಗುತ್ತದೆ. ಇದನ್ನು ಮುಖ್ಯವಾಗಿ ಚಾಂದನಿ ಪಾಡ್ವಾ ಹಬ್ಬದಂದು ಸೇವಿಸಲಾಗುತ್ತದೆ. ಇದು ಅನೇಕ ಬಗೆಗಳು ಮತ್ತು ರುಚಿಗಳಲ್ಲಿ ಕೂಡ ಲಭ್ಯವಿದೆ, ಉದಾಹರಣೆಗೆ ಪಿಸ್ತಾ, ಬಾದಾಮಿ ಏಲಕ್ಕಿ ಮತ್ತು ಖೋವಾ. ತಾತ್ಯಾ ಟೋಪೆಗಾಗಿ ದೇವ್‍ಶಂಕರ್ ಶುಕ್ಲಾ ಘಾರಿಯನ್ನು ತಯಾರಿಸಿದರು. ೧೮೫೭ರಲ್ಲಿ ಅವರಿಗೆ ಮತ್ತು ಆ ಸ್ವಾತಂತ್ರ್ಯ ಹೋರಾಟಗಾರನ ಸೈನಿಕರಿಗೆ ಹೆಚ್ಚಿನ ಶಕ್ತಿಯನ್ನು ನೀಡುವುದು. ಆದರೆ ಇದನ್ನು ಅಮಂಗಳಕರ ಸಂದರ್ಭಗಳಲ್ಲಿ ಕೂಡ ಸೇವಿಸಲ್ಪಡುವುದು ಆರಂಭವಾಯಿತು, ವಿಶೇಷವಾಗಿ ಕೆಲವು ಜಾತಿಗಳ ಜನರು ಸ್ಮಶಾ","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f0/Surti_Ghari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modinainesh","licence":"CC BY-SA 4.0","leadFile":"Surti_Ghari.jpg","views":7601,"langs":["gu","kn","pa","ur"],"langNames":{"gu":"ઘારી","kn":"ಘಾರಿ","pa":"ਘਰੀ","ur":"گھاری"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gujarati Thali","name":"Gujarati Thali","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Gujarati_Thali","prepSummary":"गुजराती थाली प्रमुखता से गुजराती लोगों द्वारा पसंद की जाने वाली भोजन की थाली है। गुजराती थाली में आमतौर पर रोटली, सब्जी, दाल और चावल होते हैं। मौसम के अनुसार, सब्जी और कई बार फली का भी समावेश होता है। इसके अलावा, नमकीन और मिठाईगुजराती थाली का महत्वपूर्ण हिस्सा हैं। भोजन के साथ विभिन्न प्रकार के अचार, चावल या उड़द के पापड़ और दही या छाछ भी आमतौर पर सर्व किए जाते हैं। काठियावाड़ी थाली गुजराती थाली का एक प्रकार है।","photo":"https://upload.wikimedia.org/wikipedia/commons/5/58/Gujarat_Thali.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kamlevikram","licence":"CC BY-SA 4.0","leadFile":"Gujarat_Thali.JPG","views":4725,"langs":["gu","hi"],"langNames":{"gu":"ગુજરાતી થાળી","hi":"गुजराती थाली"},"sourceLanguage":"hi"},{"title":"Handvo","name":"Handvo","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Handvo","ingredients":["Wheat flour","sesame","bottle gourd","lentils"],"prepSummary":"Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. The batter is mixed with yogurt and spices and is then steamed.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Handavo3.jpg/960px-Handavo3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dkgohil","licence":"CC BY-SA 4.0","leadFile":"Handavo3.jpg","views":15597,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Murabba","name":"Murabba","country":"India","region":"South Caucasus","url":"https://en.wikipedia.org/wiki/Murabba","ingredients":["fruits","berries","nuts","sugar"],"prepSummary":"मुरब्बा फल से बनाया हुआ एक प्रकार का व्यंजन है। यह परंपरागत रूप से मीठा होता है। आमतौर पर इसे आँवले से बनाया जाता है। यह भारत और पाकिस्तान में काफी प्रचलित है। इस में मिठास के लिए गुड़ और चीनी दोनों का उपयोग होता है। फलों को मीठे चाश्नी में भिगोया जाता है जो उसे स्वादिष्ट बना देता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Shaftali_murebbesi_hazir_e-citizen.jpg/960px-Shaftali_murebbesi_hazir_e-citizen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moonsun1981","licence":"CC BY-SA 3.0","leadFile":"Shaftali_murebbesi_hazir_e-citizen.jpg","views":16122,"langs":["ar","az","bn","fa","gu","he","hi","hy","jv","ka","kk","kn","pa","ru","tg","tr","uk","uz"],"langNames":{"ar":"مربى","az":"Mürəbbə","bn":"মোরব্বা","fa":"مربا","gu":"મુરબ્બો","he":"מורבה","hi":"मुरब्बा","hy":"Մուրաբա","jv":"Murabba","ka":"მურაბა","kk":"Мурабба (тағам)","kn":"ಮುರಬ್ಬ","pa":"ਮੁਰੱਬਾ","ru":"Мурабба","tg":"Мураббо","tr":"Murabba (tatlı)","uk":"Мурабба","uz":"Murabbo"},"sourceLanguage":"hi"},{"title":"Toor dal","name":"Toor dal","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Toor_dal","prepSummary":"World production of pigeon peas is estimated at 4.49 million tons. About 63% of this production comes from India. The total number of hectares grown to pigeon pea is estimated at 5.4 million. Malawi's Nandolo Farmers' Association is supported by international aid via the charity Christian Aid. The pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, Africa and Central America, in that order, are the world's three main pigeon pea-producing regions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Cajanus_cajan_Blanco1.167-cropped.jpg/960px-Cajanus_cajan_Blanco1.167-cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francisco Manuel Blanco (O.S.A.)","licence":"Public domain","leadFile":"Cajanus_cajan_Blanco1.167-cropped.jpg","views":1484,"langs":["ar","az","bn","ca","cs","de","es","et","fa","fi","fr","gu","ha","hi","hu","id","is","it","ja","jv","ka","kn","ko","lv","mg","ml","mr","ms","ne","nl","pa","pl","pt","ru","sv","sw","ta","te","th","tl","uk","ur","vi","zh"],"langNames":{"ar":"بازلاء هندية","az":"Cajanus cajan","bn":"অড়হর","ca":"Pèsol d'Angola","cs":"Kajan indický","de":"Straucherbse","es":"Cajanus cajan","et":"Harilik tuvihernes","fa":"نخود کفتری","fi":"Kyyhkynherne","fr":"Pois d'Angole","gu":"તુવેર","ha":"Waaken Santanbul","hi":"अरहर दाल","hu":"Galambborsó","id":"Gude","is":"Dúfnabaun","it":"Cajanus cajan","ja":"キマメ","jv":"Kacang dara","ka":"მტრედიცერცვა","kn":"ತೊಗರಿ ಕಾಳು","ko":"비둘기콩","lv":"Cūku zirņi","mg":"Cajanus cajan","ml":"തുവര","mr":"तूर","ms":"Kacang dal","ne":"रहर (दाल)","nl":"Wandoe","pa":"ਅਰਹਰ","pl":"Nikla indyjska","pt":"Guandu","ru":"Голубиный горох","sv":"Duvärt","sw":"Mbaazi (mmea)","ta":"துவரை","te":"కందులు","th":"ถั่วมะแฮะ","tl":"Kadyos","uk":"Cajanus cajan","ur":"ارہر","vi":"Đậu triều","zh":"木豆"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Umbadiyu","name":"Umbadiyu","country":"India","region":"Gujarati","url":"https://en.wikipedia.org/wiki/Umbadiyu","prepSummary":"உம்பாடியு (Umbadiyu) அல்லது உபத்யு (Ubadyu) என்பது தெற்கு குஜராத் மாநிலம், நவ்சாரி, சூரத் மற்றும் வல்சாடு மாவட்டத்தில் தயாரிக்கப்படும் ஒரு உணவு ஆகும். இருப்பினும், இந்த உணவு வல்சாடு மாவட்ட கிராமப்புறங்களில் அல்லது தேசிய நெடுஞ்சாலை எண் 48 டுங்ரி முதல் உமர்கம் பகுதி வரை தயாரிக்கப்படுகிறது. மேலும் தாத்ரா & நகர் ஹவேலி மற்றும் தாமன் & தியூ யூனியன் பிரதேசத்திலும் காணப்படுகிறது. இந்த உணவு பெரும்பாலும் குளிர்காலத்தில் உண்ணப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Umbadiyu_at_home.jpg/960px-Umbadiyu_at_home.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WikiEdits2003","licence":"CC BY-SA 4.0","leadFile":"Umbadiyu_at_home.jpg","views":6620,"langs":["ta"],"langNames":{"ta":"உம்பாடியு"},"sourceLanguage":"ta"},{"title":"Undhiyu","name":"Undhiyu","country":"India","region":"Gujarat","url":"https://en.wikipedia.org/wiki/Undhiyu","ingredients":["Vegetables"],"prepSummary":"Undhiyu is a seasonal dish comprising the vegetables that are available on the South Gujarat coastline, including the Surat, Navsari and Valsad regions, during the winter. It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain. These are spiced with a dry curry paste that typically includes cilantro leaves, ginger, garlic, green chili pepper and sugar and sometimes freshly grated coconut.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Undhiyu.jpg/960px-Undhiyu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jatan1992","licence":"CC BY-SA 4.0","leadFile":"Undhiyu.jpg","views":28891,"langs":["as","bn","gu","hi","jv","kn","pa"],"langNames":{"as":"উন্ধিয়ু","bn":"উন্ধিয়ু","gu":"ઊંધિયું","hi":"उंधियू","jv":"Undhiyu","kn":"ಉಂಧಿಯು","pa":"ਉਨਧੀਯੂ"},"province":"Sūrat","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bisi Bele Bath","name":"Bisi Bele Bath","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Bisi_Bele_Bath","prepSummary":"The traditional preparation of this dish is elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ingredients. It is served hot and sometimes eaten with chutney, boondi, salad, papad, or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Bisi_Bele_Bath_%28Bisibelebath%29.JPG/960px-Bisi_Bele_Bath_%28Bisibelebath%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Food and Remedy, LLC","licence":"CC BY-SA 3.0","leadFile":"Bisi_Bele_Bath_(Bisibelebath).JPG","views":99351,"langs":["bn","de","fr","gu","jv","kn","pa","ta"],"langNames":{"bn":"বিশি বেলে ভাত","de":"Bisi Bele Bath","fr":"Bisi bele bath","gu":"બીસી બેલા ભાત","jv":"Bisi bele bath","kn":"ಬಿಸಿಬೇಳೆ ಭಾತ್","pa":"ਬੀਸੀ ਬੇਲੇ ਬਾਥ","ta":"பிசிபேலே பாத்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bombay rava","name":"Bombay rava","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Bombay_rava","prepSummary":"பம்பாய் ரவா (Bombay rava) அல்லது ரவ்வா என்பது ஒரு கோதுமை தயாரிப்பு உணவு ஆகும். உமி நீக்கிய கோதுமையை அரைப்பதன் மூலம் ரவை தயாரிக்கப்படுகிறது. இந்திய உணவு வகைகளான ரவா தோசை, ரவா இட்லி, உப்புமா, கிச்சடி போன்றவையும் ரவா லட்டு மற்றும் ரவா அல்வா அல்லது ரவா கேசரி போன்ற இனிப்புகளையும் தயாரிக்கிறார்கள். கோதுமை மாவிலிருந்து சம்பா ரவை என்று அழைக்கப்படும் மற்றொரு வகையும் தயாரிக்கப்படுகிறது. இது கோதுமை மாவின் சுத்திகரிக்கப்பட்ட வடிவம் ஆகும்.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Rava_Idli_%286005561226%29.jpg/960px-Rava_Idli_%286005561226%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Upendra Kanda","licence":"CC BY 2.0","leadFile":"Rava_Idli_(6005561226).jpg","views":13504,"langs":["ml","mr","ta"],"langNames":{"ml":"റവ","mr":"रवा","ta":"பம்பாய் ரவா"},"sourceLanguage":"ta"},{"title":"Chitranna","name":"Chitranna","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Chitranna","ingredients":["Rice"],"prepSummary":"சித்ரான்னா (Chitranna) இது எலுமிச்சை சாதம் ஆகும். இந்த உணவு கருநாடகாவில் சித்ரான்னா என்று அழைக்கப்படுகிறது. இது தென்னிந்தியாவில் பரவலாகத் தயாரிக்கப்படும் ஒரு அரிசி சார்ந்த உணவாகும். சமைத்த சாதத்துடன், கடுகு, வறுத்த பருப்புகள், வேர்க்கடலை, கறிவேப்பிலை, மிளகாய், எலுமிச்சைச் சாறு மற்றும் மாங்காய் துருவல் போன்ற விருப்பத் தேர்வுகளாகச் சேர்க்கப்பகிறது. இதில் சேர்க்கப்படும் மஞ்சள் தூள், சித்ரான்னாவிற்கு அதன் மஞ்சள் நிறத்தை அளிக்கிறது. பாரம்பரியமாக இந்த செய்முறையில் பூண்டு மற்றும் வெங்காயம் இடம்பெறுவதில்லை என்றாலும், சிலர் இந்தத் தாளிப்பில் அவற்றையும் சேர்த்துக்கொள்கின்றனர். இந்த உணவு குறிப்பாகத் தென்","course":"Breakfast, can be an accompanying dish served with Lunch and","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Chitranna_and_Payasa.jpg/960px-Chitranna_and_Payasa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Radhikapavan","licence":"CC BY-SA 4.0","leadFile":"Chitranna_and_Payasa.jpg","views":9170,"langs":["bn","kn","mr","ta"],"langNames":{"bn":"চিত্রান্ন","kn":"ಚಿತ್ರಾನ್ನ","mr":"चित्रान्न","ta":"சித்ரான்னா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dalithoy","name":"Dalithoy","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Dalithoy","views":974,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Darshini (restaurant)","name":"Darshini (restaurant)","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Darshini_(restaurant)","views":3634,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fish pulimunchi","name":"Fish pulimunchi","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Fish_pulimunchi","prepSummary":"The recipe for Fish Pulimunchi follows a blend of dry condiments like red chill, coriander, jeera, mustard, fenugreek seeds, dry roasted with turmeric, ginger, pepper corn. This is made into paste with tamarind juice or pulp, 3-4 pods of garlic, curry leaves and onion. Later tempered with little oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice. Preparing Mangalorean Fish Masala involves stewing skinned and cleaned fish in a thick gravy.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/Bhutai_Pulimunchi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tyasathi","licence":"CC0","leadFile":"Bhutai_Pulimunchi.jpg","views":467,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Household stone implements in Karnataka","name":"Household stone implements in Karnataka","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Household_stone_implements_in_Karnataka","views":2051,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kori rotti","name":"Kori rotti","country":"India","region":"Tulunadu","url":"https://en.wikipedia.org/wiki/Kori_rotti","ingredients":["चिकन","नारियल का दूध","चावल के गुच्छे","लाल मिर्च"],"prepSummary":"कोरी रोटी भारत से एक उडुपी-मंलूरी तीखा चिकन पकवान है। यह तुलु नाडु का एक प्रामाणिक पकवान है। वहाँ रविवार और विशेष अवसरों पर कोरी रोटी एक अनिवार्य भोजन है। यह लाल मिर्च, नारियल के दूध पर आधारित चिकन करी और उबले हुए चावल से बने कुरकुरे, सूखे गुच्छों के साथ बनाया जाता है। तुलु भाषा में कोरी का अर्थ है \"मुर्ग़ी\"।","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Kori_rotti%28with_chicken_ghasi%29.jpg/960px-Kori_rotti%28with_chicken_ghasi%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nishalns","licence":"CC BY-SA 4.0","leadFile":"Kori_rotti(with_chicken_ghasi).jpg","views":10003,"langs":["bn","hi","kn","pa","ta"],"langNames":{"bn":"কোরি রুটি","hi":"कोरी रोटी","kn":"ಕೋರಿ ರೊಟ್ಟಿ","pa":"ਕੋਰੀ ਰੋਟੀ","ta":"கோரி ரொட்டி"},"sourceLanguage":"hi"},{"title":"Maddur vada","name":"Maddur vada","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Maddur_vada","prepSummary":"Maddur vada is made of rice flour, semolina and maida flour mixed with onion, curry leaves, green chillies, grated coconut, cashews / groundnuts, ghee, salt, and asafoetida. The onion and curry leaves are fried and then mixed with water to make a soft dough, which is made into patties and deep fried.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Maddur_vada_and_Gulab_jamun.jpg/960px-Maddur_vada_and_Gulab_jamun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Apoorva lakshmi","licence":"CC BY-SA 4.0","leadFile":"Maddur_vada_and_Gulab_jamun.jpg","views":7869,"langs":["hi","jv","kn","ta"],"langNames":{"hi":"मद्दूर वड़ा","jv":"Maddur vada","kn":"ಮದ್ದೂರು ವಡೆ","ta":"மத்தூர் வடை"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mangalore buns","name":"Mangalore buns","country":"India","region":"Karnataka(Tulunad","url":"https://en.wikipedia.org/wiki/Mangalore_buns","ingredients":["Banana","all purpose flour"],"prepSummary":"மங்களூர் ரொட்டி (Mangalore buns) என்பது இந்தியாவின் கருநாடகாவின் உடுப்பி - மங்களூர் பகுதியில் மங்களூர் உணவு அல்லது உடுப்பி உணவு வகைகளிலிருந்து உருவாகும் நன்கு வறுத்த ரொட்டி ஆகும். இந்த ரொட்டிகள் குறைவான இனிப்புடன், மென்மையான பஞ்சுபோன்ற உப்பிக் காணப்படும். அனைத்து வகையான மாவு மற்றும் வாழைப்பழம் முக்கிய பொருட்களாக இருக்கும். பொதுவாகக் காரமான தேங்காய் சட்னி மற்றும் சாம்பார் உடன் இது பரிமாறப்படுகிறது. இவை எந்த துணை உணவும் இல்லாமலும் சாப்பிடப்படுகின்றன. இந்த ரொட்டியானது கேழ்வரகு மற்றும் சோளம் ஆகியவை சேர்த்தும் தயாரிக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Buns%2C_a_breakfast_delicacy_of_Mangalore_and_Coastal_Karnataka_at_Goa.jpg/960px-Buns%2C_a_breakfast_delicacy_of_Mangalore_and_Coastal_Karnataka_at_Goa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"రహ్మానుద్దీన్","licence":"CC BY-SA 4.0","leadFile":"Buns,_a_breakfast_delicacy_of_Mangalore_and_Coastal_Karnataka_at_Goa.jpg","views":19297,"langs":["kn","ta"],"langNames":{"kn":"ಬನ್ಸ್","ta":"மங்களூர் ரொட்டி"},"sourceLanguage":"ta"},{"title":"Oondees","name":"Oondees","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Oondees","prepSummary":"Oondees are traditionally made by soaking and flattening rice by pounding on it. However, in modern times ready-made idli rava is used instead. They are prepared by cooking boiling rava (semolina) with coconut, sugar, salt and traditional spices until it becomes semi-hard.","views":435,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pundi","name":"Pundi","country":"India","region":"Tulu Nadu","url":"https://en.wikipedia.org/wiki/Pundi","ingredients":["Rice"],"prepSummary":"புந்தி (Pundi) அல்லது புண்டி கட்டி என்பது பொதுவாக உருண்டை வடிவ மென்மையான அரிசி கொழுக்கட்டை உணவாகும். இந்தியாவின் துளு நாடு பகுதியைப் பூர்வீகமாகக் கொண்ட மங்களூர் சமையல் வகை இதுவாகும். புந்தி அரிசியை ஊறவைத்து, அரைத்து, பதப்படுத்தி, சமைத்து, இறுதியாக ஆவியில் வேகவைத்துத் தயாரிக்கப்படுகிறது. புண்டி கட்டி கர்நாடக மாநிலத்தின் உடுப்பி மற்றும் மங்களூர் நகரங்களில் பூண்டி என்று பிரபலமாக அறியப்படுகிறது. பெரும்பாலான மங்களூர் காலை உணவு வகைகளைப் போலவே தேங்காய் சட்னியுடன் புந்தி பரிமாறப்படுகிறது. இது வெல்லம் மற்றும் தேங்காய்த் துருவல் கலந்தும் செய்யப்படுகிறது. இது துளுவில் சீப் பூண்டி என்று அழைக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b6/Pundi_-_The_Rice_Dumpling_Food_Item_from_Tulunadu%2C_India..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"A Y KUMAR","licence":"CC BY-SA 4.0","leadFile":"Pundi_-_The_Rice_Dumpling_Food_Item_from_Tulunadu,_India..jpg","views":2049,"langs":["bn","kn","ta"],"langNames":{"bn":"পুন্ডি","kn":"ಪುಂಡಿ ಗಸಿ","ta":"புந்தி"},"sourceLanguage":"ta"},{"title":"Rava idli","name":"Rava idli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Rava_idli","ingredients":["Semolina","yogurt","chopped cilantro","curry leaves","ghee","crushed ginger","mustard seeds","cashew nuts"],"prepSummary":"ரவா இட்லி அல்லது ரவை இட்லி (கன்னடம்:ರವೆ ಇಡ್ಲಿ) என்பது தென் இந்திய காலை உணவுகளில் மிகவும் பிரசித்தி பெற்றது. இந்த இட்லியானது வழக்கமான புழுங்கல் அரிசி, உளுந்து ஆகியவற்றுடன் கூடுதலாக ரவை அல்லது பாம்பே ரவா கொண்டு செய்யப்படுகிறது.","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Rava_Idli_%286005561226%29.jpg/960px-Rava_Idli_%286005561226%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Upendra Kanda","licence":"CC BY 2.0","leadFile":"Rava_Idli_(6005561226).jpg","views":10928,"langs":["kn","ta"],"langNames":{"kn":"ರವೆ ಇಡ್ಲಿ","ta":"ரவா இட்லி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Surnoli","name":"Surnoli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Surnoli","prepSummary":"Surnoli batter is made by grinding together soaked rice mixed with flattened rice, coconut, buttermilk, jaggery and turmeric into a smooth paste. The batter is fermented overnight and cooked covered on a griddle on one side.","views":1527,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thambuli","name":"Thambuli","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Thambuli","prepSummary":"ಸಾಮಾನ್ಯವಾಗಿ ಬೇಸಿಗೆಯಲ್ಲಿ ಅನ್ನದ ಜತೆಗೆ ಸೇವಿಸಲು ಹವ್ಯಕರ ಮನೆಗಳಲ್ಲಿ ಮಾಡುವ ವಿಶಿಷ್ಟ ಬಗೆಯ ಅಡುಗೆ. ಇದು ಸಾಮಾನ್ಯವಾಗಿ ದ್ರವ ರೂಪದಲ್ಲಿ ಇರುತ್ತದೆ. ಮಜ್ಜಿಗೆಯನ್ನು ಇದರಲ್ಲಿ ಉಪಯೋಗಿಸಲಾಗುತ್ತದೆ. ಯಾವ ಮೂಲ ವಸ್ತುವನ್ನು ಉಪಯೋಗಿಸುತ್ತೇವೆಯೊ, ಅದರ ತಂಬುಳಿಯಾಗುತ್ತದೆ. ಆ ಪದಾರ್ಥದ ಜತೆಗೆ, ತೆಂಗಿನತುರಿಯನ್ನು ಸೇರಿಸಿ, ರುಬ್ಬಿ, ಮಜ್ಜಿಗೆಯನ್ನು ಮತ್ತ ಉಪ್ಪನ್ನು ಸೇರಿಸಿ ಒಗ್ಗರಣೆ ಕೊಡುವುದು. ಉದಾಹರಣೆಗೆ, ಮಾವಿನಕಾಯಿಯನ್ನು ಉಪಯೋಗಿಸಿದರೆ, ಅದನ್ನು ಮಾವಿನಕಾಯಿ ತಂಬುಳಿಯೆಂದು ಕರೆಯುತ್ತಾರೆ. ನಿಸರ್ಗದತ್ತವಾಗಿ ಸಿಗುವ ಸೊಪ್ಪು, ಚಿಗುರು, ಗಿಡಮೂಲಿಕೆಗಳು, ಬೇರುನಾರುಗಳು ಅಥವಾ ಸಾಂಬಾರುದ್ರವ್ಯಗಳಿಂದ ತಯಾರಾಗುವ ಪದಾರ್ಥವೇ ತಂಬುಳಿ. ಈ ಪದಾರ್ಥವು ಬೇಸಿಗೆ, ಮಳೆ, ಚಳಿ ಈ ಮೂರೂ ಕಾಲಕ್ಕೂ ಸಲ್ಲುತ್ತದೆ. ಮನೆಯ ಸುತ್ತಮುತ್ತಲಿನ ಔಷಧೀಯ ಗ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Amla-Thambuli-cooked-with-butter-milk.webp/960px-Amla-Thambuli-cooked-with-butter-milk.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gopal Krishna","licence":"CC0","leadFile":"Amla-Thambuli-cooked-with-butter-milk.webp","views":3446,"langs":["kn"],"langNames":{"kn":"ತಂಬುಳಿ"},"sourceLanguage":"kn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Vangibath","name":"Vangibath","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Vangibath","prepSummary":"Source: 8-10 baby eggplants, cut into 4 with stems intact 1.5 cups rice – cooked 2 teaspoons + 2 tablespoons oil chopped fresh coriander for garnishing 6-7 dried red chillies 1 tablespoon split Bengal gram (chana dal, soaked and drained) Scraped coconut for garnishing 8-10 curry leaves 2-3 green chillies, split 2 teaspoons tamarind pulp 1 teaspoon mustard seeds 0.5 teaspoon turmeric powder 8-10 black peppercorns 2-3 cloves 1 teaspoon fennel seeds 2 teaspoons poppy seeds 2-3 green cardamoms pinch of asafoetida salt","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cd/Brinjal_rice_bath.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vidya pmysore","licence":"CC BY-SA 4.0","leadFile":"Brinjal_rice_bath.jpg","views":5073,"langs":["as","bn","de","fr","te"],"langNames":{"as":"ভাংগী বাথ","bn":"ভাঙ্গিভাত","de":"Vangi Bhat","fr":"Vangibath","te":"వాంగీబాత్"}},{"title":"Mezhukkupuratti","name":"Mezhukkupuratti","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Mezhukkupuratti","prepSummary":"The vegetable is cut into pieces and cooked with turmeric and salt until it is just soft. Vegetables used include raw plantain, elephant foot yam, potato, Chinese potato and ivy gourd, and leafy greens are prepared the same way. In a separate pan, mustard seeds are tempered in coconut oil, after which shallots, garlic, curry leaves and dried red chillies go in, and the drained vegetable is added and sautéed until it is coated in the oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Kovayka_mezhukkupuratti.jpg/960px-Kovayka_mezhukkupuratti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0","leadFile":"Kovayka_mezhukkupuratti.jpg","views":2670,"langs":["bn","ml","ta"],"langNames":{"bn":"মেঝুক্কুপুরাত্তি","ml":"മെഴുക്കുപുരട്ടി","ta":"மிளகுப்புரட்டி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Avial","name":"Avial","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Avial","ingredients":["Vegetables","Coconut","Curd"],"prepSummary":"विभिन्न प्रकार की सब्ज़ियों, गाढ़े दही और नारियल से तैयार किया जाने वाला एक पारंपरिक व्यंजन अवियल है। अवियल विटामिन, खनिज, आहार फाइबर और प्रोटीन से भरपूर माना जाता है। इसलिए इसे पौष्टिक और स्वास्थ्यवर्धक व्यंजन माना जाता है। इसमें कई प्रकार की सब्ज़ियों का उपयोग किया जाता है। केरल के पारंपरिक सद्य में अवियल एक अनिवार्य व्यंजन है। अवियल में आमतौर पर कच्चा केला, सुरण, सेम, चिचिंडा, खीरा, सहजन की फलियाँ, गाजर, केला, कुम्हड़ा, कद्दू, करेला, सहजन, चिचिंडा, फ्रेंच बीन्स और हरी मिर्च जैसी सब्ज़ियों का उपयोग किया जाता है। कुछ लोग दही के स्थान पर टमाटर, कच्चा आम या इमली का उपयोग करते हैं। अवियल को चावल","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Ayiyal.jpg/960px-Ayiyal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samphotography","licence":"CC BY-SA 4.0","leadFile":"Ayiyal.jpg","views":24534,"langs":["as","bn","es","hi","id","jv","kn","ml","pa","ru","ta","uk"],"langNames":{"as":"আভিয়ল","bn":"আভিয়াল","es":"Avial","hi":"अवियल","id":"Avial","jv":"Avial","kn":"ಅವಿಯಲ್","ml":"അവിയൽ","pa":"ਅਵਿਅਲ","ru":"Авиал","ta":"அவியல்","uk":"Авіял"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cassava-based dishes","name":"Cassava-based dishes","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Cassava-based_dishes","prepSummary":"Uma grande variedade de pratos à base de mandioca são consumidos nas regiões onde a mandioca (mandioca, Manihot esculenta) é cultivada, e eles incluem muitas características nacionais e étnicas em sua produção. Como alimento, a raiz de mandioca é semelhante à batata, pois são ricos em amido, não comestíveis quando cru, e possuem um sabor suave quando cozida. De fato, a mandioca pode substituir a batata em muitos pratos e pode ser preparado em formas semelhantes – cozidas, fritas, assadas ou em forma de purê. Ao contrário da batata, no entanto, a mandioca é majoritariamente associada à cultura ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Cassava_on_the_Sawla_market.jpg/960px-Cassava_on_the_Sawla_market.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CIAT c/o:Neil Palmer","licence":"CC BY-SA 2.0","leadFile":"Cassava_on_the_Sawla_market.jpg","views":21278,"langs":["pt"],"langNames":{"pt":"Pratos à base de mandioca"},"sourceLanguage":"pt"},{"title":"Chammanthi podi","name":"Chammanthi podi","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Chammanthi_podi","ingredients":["coconut","shallots","curry leaves","coriander","dry chillies"],"prepSummary":"சம்மந்திப் பொடி ( Chammanthi podi ) என்பது தென்னிந்திய மாநிலமான கேரளாவைச் சேர்ந்த ஒரு உலர் மசாலாப் பொருள் மற்றும் சட்னி ஆகும். பொதுவாக, சாதாரண தேங்காய் சட்னிகள் குளிர்சாதன வசதி இல்லாமல் வெகு விரைவில் கெட்டுவிடும். எனவே சம்மந்தி பொடி தயாரிப்பது சட்னியை மாதக்கணக்கில் பாதுகாக்க ஒரு வழியாக இருந்தது. சம்மந்தி பொடி தயாரிக்க, துருவிய தேங்காய் மற்றும் மசாலாப் பொருட்கள் ஒரு வாணலியில் வறுக்கப்பட்டு, கலவையிலிருந்து ஈரப்பதம் ஆவியாக்கப்படுகிறது. பின்னர் அந்தக் கலவை அரைக்கப்பட்டு, பின்னர் பயன்படுத்துவதற்காக சேமித்து வைக்கப்படுகிறது. சம்மந்தி என்ற சொல்லுக்கு சட்னி அல்லது சாசு என்றும், பொடி என்ற சொல்லுக்கு தூ","course":"condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Chutney_Powder.JPG/960px-Chutney_Powder.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 3.0","leadFile":"Chutney_Powder.JPG","views":3317,"langs":["bn","ml","ta"],"langNames":{"bn":"চাম্মান্থি পোডি","ml":"ചമ്മന്തിപ്പൊടി","ta":"சம்மந்திப் பொடி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chatti pathiri","name":"Chatti pathiri","country":"India","region":"Malabar","url":"https://en.wikipedia.org/wiki/Chatti_pathiri","ingredients":["Flour","egg","oil","water"],"prepSummary":"The sheets are rolled from a soft dough of plain flour, salt and water and cooked briefly on a griddle, which leaves them thin enough that most descriptions of the dish call them crepes. A sweet filling is built from eggs beaten with sugar and ghee and then fried cashew nuts and raisins are folded in, with and cardamom for flavour. Grated coconut is used in some households. One version adds mutta mala, threads of egg yolk drizzled into sugar syrup, as a layer of its own. The pan is then covered and kept on a low flame until the base turns light golden, and the whole stack is turned over to colour the other side.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Chattippathiri_snack_of_north_malabar_kerala.jpeg/960px-Chattippathiri_snack_of_north_malabar_kerala.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 3.0","leadFile":"Chattippathiri_snack_of_north_malabar_kerala.jpeg","views":3384,"langs":["bn","jv","ml","ta"],"langNames":{"bn":"চাট্টি পাথিরি","jv":"Chatti pathiri","ml":"ചട്ടിപ്പത്തിരി","ta":"சட்டி பத்திரி"}},{"title":"Egg roast","name":"Egg roast","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Egg_roast","ingredients":["Eggs","onions","coconut oil","tomatoes","spices"],"prepSummary":"Egg roast is made on a base of sliced onions cooked slowly in coconut oil until they turn brown, seasoned with chilli, coriander, and turmeric powders along with curry leaves, ginger, and garlic, with chopped tomatoes worked in to make a thick masala. Hard-boiled eggs are added whole and are often slit so that the gravy soaks into them, then simmered in the masala for a few minutes.","course":"Breakfast; side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Egg_roast.jpg/960px-Egg_roast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samphotography","licence":"CC BY-SA 4.0","leadFile":"Egg_roast.jpg","views":2180,"langs":["bn","kn","ml","ta"],"langNames":{"bn":"ডিম রোস্ট","kn":"ಮೊಟ್ಟೆ ರೋಸ್ಟ್","ml":"മുട്ട റോസ്റ്റ്","ta":"முட்டை வருவல்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Erissery","name":"Erissery","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Erissery","ingredients":["Yam or raw plantain","coconut","pepper"],"prepSummary":"The primary vegetable—or a combination of main vegetable is chopped into cubes, then add cowpeas or red beans and boile this mixture with water, turmeric powder, and salt until tender. A fine paste made of freshly grated coconut, garlic, cumin seeds, red chili powder, turmeric, and black pepper powder is stirred into the cooked vegetables. The mixture is simmered gently on low heat to allow the raw spice flavours to dissipate without letting excess moisture build up, ensuring a thick consistency. The signature feature of Erissery is its final tempering.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/%E0%B4%8E%E0%B4%B0%E0%B4%BF%E0%B4%B6%E0%B5%8D%E0%B4%B6%E0%B5%87%E0%B4%B0%E0%B4%BF.jpg/960px-%E0%B4%8E%E0%B4%B0%E0%B4%BF%E0%B4%B6%E0%B5%8D%E0%B4%B6%E0%B5%87%E0%B4%B0%E0%B4%BF.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Varghesepunnamada","licence":"CC BY-SA 4.0","leadFile":"എരിശ്ശേരി.jpg","views":78,"langs":["as","bn","hi","ml","ta"],"langNames":{"as":"এৰিছেৰী","bn":"এরিসেরি","hi":"एरिश्शेरी","ml":"എരിശ്ശേരി","ta":"எரிச்சேரி"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Idli podi","name":"Idli podi","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Idli_podi","prepSummary":"The ingredients are dry-roasted separately and then ground together into a coarse powder. Alongside the lentils, chillies, and sesame of the basic mix, many cooks add garlic, curry leaves, asafoetida, and black pepper.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Idli_podi.jpg/960px-Idli_podi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0","leadFile":"Idli_podi.jpg","views":13007,"langs":["bn","ml","ta"],"langNames":{"bn":"ইডলি পোডি","ml":"ഇഡ്ഡലി പൊടി","ta":"இட்லிப் பொடி"}},{"title":"Kaalan","name":"Kaalan","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Kaalan","ingredients":["Yam or raw plantain","yoghurt","coconut","pepper"],"prepSummary":"The plantain or yam is diced and boiled with turmeric, pepper, green chillies and salt until soft. A paste of grated coconut, cumin and green chillies is stirred in, followed by sour curd, and the mixture is cooked down until it thickens. The curd is added over low heat, and the dish is simmered rather than boiled, since boiling makes it curdle; it is stirred in one direction as it reduces. A tempering of mustard seeds, fenugreek, dried red chillies and curry leaves fried in oil or ghee is stirred in at the end.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Kalan_kerala_dish.jpg/960px-Kalan_kerala_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jayashree Govindarajan","licence":"CC BY 2.0","leadFile":"Kalan_kerala_dish.jpg","views":5337,"langs":["as","bn","ml","ta"],"langNames":{"as":"কালান","bn":"কালান","ml":"കാളൻ","ta":"காளன்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kanji (food)","name":"Kanji (food)","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Kanji_(food)","ingredients":["Rice water","curd","green vegetables"],"prepSummary":"கஞ்சி, கேரளம் (Kanji (food)) என்பது இந்திய மாநிலங்களான ஒடிசா, ஆந்திரப் பிரதேசம், தமிழ்நாடு, கேரளா ஆகியவற்றில் பாரம்பரியமாகத் தயாரிக்கப்படும் வடித்த கஞ்சி அடிப்படையிலான உணவாகும். இது தயாரிக்கப்படும் முறையைப் பொறுத்து, சூப் அல்லது கறியுடன் சேர்த்து உண்ணப்படுகிறது. புரியின் இந்துக் கடவுளான ஜெகநாதருக்கு நாளின் கடைசி உணவாக (படா சிங்கார போகம் என அழைக்கப்படுகிறது) படைக்கப்படும் ஜெகநாதர் கோவில் மகாபிரசாதம் (56 உணவுப் பொருட்கள், இது ஜெகநாதர் கோவில் மகாபிரசாதம் எனவும் அழைக்கப்படுகிறது) இதுவும் ஒன்றாகும். ஒடியப் பண்டிகையான கஞ்சி அன்லா ஓஷாவின் போது, ஒடிசாவில் உள்ள இந்துக் கடவுளான சதிக்கு (Sathi) கஞ்சி படை","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Kanji.1.jpg/960px-Kanji.1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swetapadma07","licence":"CC BY-SA 4.0","leadFile":"Kanji.1.jpg","views":14148,"langs":["ar","as","bn","jv","kn","ta"],"langNames":{"ar":"كانجي (طعام)","as":"কাঞ্জি (খাদ‍্য)","bn":"কাঞ্জি (খাদ্য)","jv":"Kanji (sop)","kn":"ಕಾಂಜಿ","ta":"கஞ்சியுணவு"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kichadi","name":"Kichadi","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Kichadi","prepSummary":"किचड़ी केरल के व्यंजनों में प्रचलित पचड़ी का एक खट्टा रूप है। यह दही, पिसे हुए जीरे और खीरे, पेठे या सफेद कद्दू से तैयार किया जाने वाला एक खट्टा व्यंजन है। इसके ऊपर तड़के के रूप में सरसों के दाने और करी पत्ते डाले जाते हैं। किचड़ी को प्रायः सद्या के एक भाग के रूप में परोसा जाता है। यह उत्तर भारत में परोसे जाने वाले रायते के समान है, लेकिन इसमें सरसों के दानों और करी पत्तों का तड़का इसे रायते से अलग स्वाद प्रदान करता है। किचड़ी केरल की पारंपरिक सद्या का एक महत्वपूर्ण व्यंजन है और इसे विशेष रूप से ओणम तथा विषु जैसे त्योहारों के अवसर पर परोसा जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Indianfoodleaf.jpg/960px-Indianfoodleaf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Indianfoodleaf.jpg","views":1564,"langs":["as","bn","hi","ml","ta"],"langNames":{"as":"খিচড়ী","bn":"খিচাড়ি","hi":"किचड़ी","ml":"കിച്ചടി","ta":"கிச்சடி"},"sourceLanguage":"hi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Olan (dish)","name":"Olan (dish)","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Olan_(dish)","prepSummary":"The main vegetable is ash gourd (kumbalanga), often with a little pumpkin, sliced thin. Red cowpeas (van payar) are boiled until soft, and the gourd is then simmered with split green chillies and salt until it turns tender. Coconut milk is poured in and the pot is warmed through without a hard boil, after which a little raw coconut oil and fresh curry leaves are stirred in off the heat. Olan is a mild dish. It leaves out the mustard-seed tempering, chilli powder and turmeric used in many Kerala preparations, so the taste rests on the coconut milk and the cowpeas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Olan.jpg/960px-Olan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kavya Manohar","licence":"CC BY-SA 3.0","leadFile":"Olan.jpg","views":11962,"langs":["as","bn","es","hi","jv","kn","ml","ta"],"langNames":{"as":"অ'লান","bn":"ওলান (রান্নার পদ)","es":"Olan (plato)","hi":"ओलन","jv":"Olan","kn":"ಓಲನ್","ml":"ഓലൻ","ta":"ஓலன் (துணைக்கறி)"}},{"title":"Pidiyum kozhiyum","name":"Pidiyum kozhiyum","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Pidiyum_kozhiyum","ingredients":["Grated coconut","Chicken","rice flour"],"prepSummary":"The pidi are made by grinding rice into a paste, mixing it with grated coconut and cumin, and rolling it into small balls about the size of a lemon. These are boiled in water flavoured with a ground paste of shallots, garlic, curry leaves, and cumin until they cook through and the liquid turns into a thick gravy. Coconut milk is stirred in to enrich it, and the dish is finished with a tempering of mustard seeds, curry leaves, and coconut oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Nasrani_Pidi_Kozhi.jpg/960px-Nasrani_Pidi_Kozhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rahul Payyappilly","licence":"CC BY-SA 4.0","leadFile":"Nasrani_Pidi_Kozhi.jpg","views":4053,"langs":["ml","ta"],"langNames":{"ml":"പിടി","ta":"பிடியும் கோழியும்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rasam (film)","name":"Rasam (film)","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Rasam_(film)","prepSummary":"ரசம் (Rasam) என்பது 2015 ஆம் ஆண்டின் மலையாள மொழியில் வெளிவந்த இந்திய உணவு, சுவை, உணவகம், உணவு வழங்கும் சேவை ஆகியவற்றின் அடிப்படையிலான ஒரு திரைப்படமாகும். ராஜீவ் நாத், நெடுமுடி வேணு ஆகிய இருவரும் இப்படத்தை இணைந்து எழுதி இயக்கியிருந்தனர், சுதிப் எழுதிய கதைக்கு ராஜீவ்நாத் மற்றும் சுதிப் குமார் ஆகியோர் இணைந்து திரைக்கதை எழுதினர். நெடுமுடி வேணு, தேவன், வருணா ஷெட்டி ஆகியோர் இத்திரைப்படத்தில் முன்னணி பாத்திரத்தில் நடித்துள்ளார். மேலும் ஒரு சிறப்புத் தோற்றத்தில் மோகன்லால் நடித்திருந்தார். இதன் படப்பிடிப்பு 2014 ஜனவரி 8 அன்று தோகாவில் துவங்கியது. பின்னர் தொடர்ந்து தோகா, துபாய், கத்தார், கொச்சி, ஒற்றப்ப","leadFile":"Rasam.jpg","views":6575,"langs":["ar","ml","ta"],"langNames":{"ar":"المذاق (فلم)","ml":"രസം (ചലച്ചിത്രം)","ta":"ரசம் (திரைப்படம்)"},"sourceLanguage":"ta","notFood":"a film","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Steamed plate cake","name":"Steamed plate cake","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Steamed_plate_cake","ingredients":["Rice flour","Coconut milk","Sugar","Fried Coconut pieces","Cumin"],"prepSummary":"The cake is made from a batter of raw rice and jaggery, steamed in a plate. Split, fried Bengal gram is added, which sets kinnathappam apart from the related Kalathappam, which uses onion, coconut, and cashew. Once cooked, it often stays fresh for four to five days if stored in a dry place. In Thalassery, a version of kinnathappam is made as a steamed pudding of egg white and sugar and is served together with muttamala, strings of sweetened egg yolk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/%E0%B4%95%E0%B4%BF%E0%B4%A3%E0%B5%8D%E0%B4%A3%E0%B4%A4%E0%B5%8D%E0%B4%A4%E0%B4%AA%E0%B5%8D%E0%B4%AA%E0%B4%82.JPG/960px-%E0%B4%95%E0%B4%BF%E0%B4%A3%E0%B5%8D%E0%B4%A3%E0%B4%A4%E0%B5%8D%E0%B4%A4%E0%B4%AA%E0%B5%8D%E0%B4%AA%E0%B4%82.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Challiyan at Malayalam Wikipedia.","licence":"CC BY 3.0","leadFile":"കിണ്ണത്തപ്പം.JPG","views":2809,"langs":["ml","ta"],"langNames":{"ml":"കിണ്ണത്തപ്പം","ta":"கிண்ணத்தப்பம்"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Theenmura","name":"Theenmura","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Theenmura","prepSummary":"தீன்முரா என்பது இந்தியாவின் கேரளாவைச் சேர்ந்த செயிண்ட் தாமஸ் கிறிஸ்தவர்களின் பாரம்பரிய விருந்தாகும். இந்தப் பண்டிகை கால தீன்முரா, ஓர் அசைவ விருந்து சாப்பாட்டு வகையாகும். ஓணம் பண்டிகையின் போது பரிமாறப்படும் சைவ விருந்தான சத்யாவிலிருந்து தீன்முரா முற்றிலும் வேறுபட்ட விருந்தாகும். இது பொதுவாக கிறிஸ்துமஸ், ஈஸ்டர், நல்பிறவி, பிண்டிக்குதி பெருநாள், துக்ரானா போன்ற கிறிஸ்தவ பண்டிகைகளிலும், திருமணம், ஞானஸ்நானம், மற்றும் நிச்சயதார்த்தம் போன்ற கிறிஸ்தவர்களின் குடும்ப விழாக்களிலும் பரிமாறப்படுகிறது. ஒரு வழக்கமான தேன்முரா, ஒயின் உடன் கேக், சல்லாஸுடன் (ஒரு வகையான சாலட் ) இறைச்சி கட்லெட், ஆப்பம், பரோட்டா, இ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Nasrani_cross.jpg/960px-Nasrani_cross.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jogytmathew","licence":"CC BY-SA 3.0","leadFile":"Nasrani_cross.jpg","views":1550,"langs":["ta"],"langNames":{"ta":"தீன் முரா"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Trivandrum sadhya","name":"Trivandrum sadhya","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Trivandrum_sadhya","prepSummary":"Each dish in the Trivandrum Sadhya is made separately using fresh, local ingredients. Traditional methods like slow cooking and grinding spices by hand are often employed. The meal is served on a banana leaf, with the dishes arranged in a specific order to ensure the balance of flavors. The Trivandrum Sadhya begins with rice and sambar, followed by a variety of vegetable dishes, and ends with the sweet dessert of Paalpayasam. The Trivandrum Sadhya is an integral part of the cultural and culinary identity of Thiruvananthapuram.","views":821,"langs":["ml","ta"],"langNames":{"ml":"തിരുവനന്തപുരം സദ്യ","ta":"திருவனந்தபுரம் சத்யா"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chakolya","name":"Chakolya","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Chakolya","prepSummary":"வரன்ஃபால்(Varanfal) என்பது சக்கோல்யா என்றும் அழைக்கப்படும் ஒரு பாரம்பரிய மகாராட்டிர உணவாகும். இந்த உணவு இனிப்பு மற்றும் காரமான துவரம் பருப்பு குழம்பில் சமைக்கப்பட்ட கோதுமை உருண்டைகளைக் கொண்டுள்ளது.","views":22,"langs":["ta"],"langNames":{"ta":"வரன்ஃபால்"},"sourceLanguage":"ta"},{"title":"Dioscorea alata","name":"Dioscorea alata","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Dioscorea_alata","prepSummary":"செவ்வள்ளி அல்லது இராசவள்ளி (dioscorea alata, அல்லது purple yam, ube, greater yam) என்பது பூக்கும் தாவர வகையைச் சார்ந்த கொடி ஆகும். இதன் வேர்ப் பகுதியில் கிழங்கு உற்பத்தியாகிறது. இக்கொடியில் கிடைக்கும் கிழங்கு சீனிக்கிழங்கைப் போல் உணவுப் பொருளாகப்பயன்படுகிறது. இதன் கிழங்கு இளஞ்சிவப்பு நீல வண்ணம்) கொண்டதாக உள்ளது. ஒரு சில இடங்களில் மதில் சுவரில் தோரணம் போல் வளர்க்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Kambar_wh.jpg/960px-Kambar_wh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Remi Tournebize","licence":"CC BY-SA 3.0","leadFile":"Kambar_wh.jpg","views":259404,"langs":["ar","bn","cs","es","fa","fi","fr","gu","ha","he","id","ig","it","ja","jv","ko","lv","mg","ml","mr","ms","pl","pt","ru","sv","ta","te","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"ديسقوريا جناحية","bn":"গাছ আলু","cs":"Smldinec křídlatý","es":"Dioscorea alata","fa":"دیسکورای بالدار","fi":"Isojamssi","fr":"Dioscorea alata","gu":"રતાળુ","ha":"Sakata","he":"יאם סגול","id":"Ubi kelapa","ig":"Àbànà","it":"Dioscorea alata","ja":"ダイジョ","jv":"Uwi","ko":"열대둥근마","lv":"Dioscorea alata","mg":"Dioscorea alata","ml":"കാച്ചിൽ","mr":"गोराडू","ms":"Ubi badak","pl":"Pochrzyn skrzydlaty","pt":"Dioscorea alata","ru":"Диоскорея крылатая","sv":"Dioscorea alata","ta":"செவ்வள்ளிக் கொடி","te":"పెండలం","th":"มันเสา","tl":"Ube","tr":"Dioscorea alata","uk":"Dioscorea alata","vi":"Khoai mỡ","zh":"参薯"},"sourceLanguage":"ta","notFood":"a taxon"},{"title":"Garcinia indica","name":"Garcinia indica","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Garcinia_indica","prepSummary":"कोकम (वानस्पतिक नाम : Garcinia indica) मैंगोस्टीन कुल का एक पादप है। इसके फल का उपयोग रसोई में, दवा बनाने में तथा औद्योगिक कार्यों में किया जाता है। इसके फल गहरे रंग के जामुनी से लेकर काले रंग के चिपचिपे और टेढ़े-मेढ़े किनारे वाले होते हैं। इसके फल को बेचने से पहले प्रायः आधा काटकर धूप में आधा सुखाया जाता है और भारतीय पाकशैली में इसका प्रयोग मसाले की तरह किया जाता है। इसके धूप में सुखाए हुए विकल्प को 'आमसल कोकम' या 'कोकाम' कहते हैं। इसका प्रयोग अकसर महाराट्री, कोंकण और गुजराती पाकशैली में किया जाता है। इसे खाने में मिलाने से यह खाने को गुलाबी से बैंगनी रंग प्रदान करता है और खट्टा-मीठा स्वाद प्","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Garcinia_indica_-_fruits%2C_seeds%2C_pulp_and_rinds.jpg/960px-Garcinia_indica_-_fruits%2C_seeds%2C_pulp_and_rinds.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subray Hegde","licence":"CC BY 1.0","leadFile":"Garcinia_indica_-_fruits,_seeds,_pulp_and_rinds.jpg","views":54215,"langs":["ar","az","de","el","es","gu","hi","id","kn","ko","ml","mr","pa","pl","ru","sv","ta","uk","uz","vi"],"langNames":{"ar":"غرسنية هندية","az":"Hindistan qarsiniyası","de":"Garcinia indica","el":"Γαρκινία η ινδική","es":"Garcinia indica","gu":"કોકમ","hi":"कोकम","id":"Kokam","kn":"ಮುರುಗಲ ಹಣ್ಣು","ko":"코캄","ml":"കോകം","mr":"कोकम","pa":"ਗਾਰਸੀਨੀਆ ਇੰਡੀਕਾ","pl":"Garcinia indica","ru":"Гарциния индийская","sv":"Garcinia indica","ta":"முருகல்","uk":"Garcinia indica","uz":"Garcinia indica","vi":"Garcinia indica"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Kala masala","name":"Kala masala","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Kala_masala","views":3059},{"title":"Nandurbar Mirchi","name":"Nandurbar Mirchi","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Nandurbar_Mirchi","prepSummary":"நந்துர்பார் மிளகாய் (Nandurbar Mirchi) என்பது இந்தியாவின் மகாராட்டிர மாநிலத்தில் விளையும் மிளகாய் வகையாகும். இது முக்கியமாக மகாராட்டிராவின் நந்துர்பார், துளே மாவட்டங்களில் பயிரிடப்படுகிறது. \"மிளகாய் சொர்க்கம்\" என்று பொருத்தமாக அழைக்கப்படும் நந்துர்பார் மாவட்டம், இந்தியாவில் மிளகாய் உற்பத்திக்கான முதன்மை மையமாக உள்ளது. கணிசமான எண்ணிக்கையிலான சிறு, குறி அளவிலான தொழிற்சாலைகள் மிளகாய்த் தூள், மசாலா உற்பத்தியில் ஈடுபட்டுள்ளன.","views":938,"langs":["ta"],"langNames":{"ta":"நந்துர்பார் மிளகாய்"},"sourceLanguage":"ta"},{"title":"Tomato omelette","name":"Tomato omelette","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Tomato_omelette","ingredients":["Chickpea flour or besan","water","green chillies","onions","tomatoes"],"prepSummary":"தக்காளி ஆம்லெட் (Tomato omelette) ( மராத்திய மொழியில் பெயர் = टॉमॅटो धिरडे) என்பது மகாராட்டிரா மாநிலத்தில் பெரும்பாலும் காலை வேளையில் தயாரிக்கப்படும் உணவு ஆகும். இதன் காட்சி தோற்றத்தின் காரணமாக ஆம்லெட் என்று குறிப்பிடப்படுகிறது. ஆனால் இது ஒரு தவறான பெயர் ஆகும். உண்மையில் இது முட்டையில் தயாரிக்கப்படும் உணவு இல்லை. உண்மையில் சைவ உணவு உண்பவர்வகளுக்கு தயாரிக்கப்படும் துணை தயாரிப்பு ஆகும். இதன் முக்கிய மூலப்பொருள் கொண்டைக்கடலை மாவு அல்லது கடலை மாவு ஆகும். சில நேரங்களில், இவ்வுணவு தோசை மாவு (அரிசி மாவு மற்றும் உளுந்து) கொண்டு தயாரிக்கப்படுகிறது. ஒரு சிறிய அளவு கடலை மாவு பிணைப்பை வழங்குவதற்காக மட்டும","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Tomato_Omelette1.JPG/960px-Tomato_Omelette1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paalappoo at English Wikipedia","licence":"Public domain","leadFile":"Tomato_Omelette1.JPG","views":3898,"langs":["ar","fa","jv","ta","uz"],"langNames":{"ar":"عجة طماطم","fa":"املت گوجه‌فرنگی","jv":"Omelèt tomat","ta":"தக்காளி ஆம்லெட்","uz":"Pomidorli omlet"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Usal","name":"Usal","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Usal","ingredients":["Lentils"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Samosa_Usal.jpg/960px-Samosa_Usal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Faisal Shaikh","licence":"CC BY-SA 4.0","leadFile":"Samosa_Usal.jpg","views":3687,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Varanfal","name":"Varanfal","country":"India","region":"Maharashtrian","url":"https://en.wikipedia.org/wiki/Varanfal","views":2117},{"title":"Veg kolhapuri","name":"Veg kolhapuri","country":"India","region":"Maharashtra","url":"https://en.wikipedia.org/wiki/Veg_kolhapuri","ingredients":["Vegetables"],"prepSummary":"ਵੈਜੀਟੇਬਲ ਕੋਲਹਾਪੁਰੀ ਕੋਲਹਾਪੁਰ, ਮਹਾਰਾਸ਼ਟਰ ਦਾ ਇੱਕ ਵਿਅੰਜਨ ਹੈ ਜਿਸਨੂੰ ਸਬਜੀਆਂ ਅਤੇ ਮਸਲੇ ਦੀ ਗਰੇਵੀ ਨਾਲ ਬਣਾਇਆ ਜਾਂਦਾ ਹੈ. ਇਸਨੂੰ ਰੋਟੀ ਜਾਂ ਬੰਦ ਦੇ ਨਾਲ ਚਖਿਆ ਜਾਂਦਾ ਹੈ.","course":"Main course","views":6641,"langs":["pa"],"langNames":{"pa":"ਵੈਜੀਟੇਬਲ ਕੋਲਹਾਪੁਰੀ"},"sourceLanguage":"pa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tungrymbai","name":"Tungrymbai","country":"India","region":"Meghalaya","url":"https://en.wikipedia.org/wiki/Tungrymbai","ingredients":["soybean"],"prepSummary":"The soybeans are washed then boiled until they are soft. After boiling, the excess water is drained off and the beans are left to cool. The beans are then transferred to a bamboo basket lined with fresh slamet (Phrynium pubinerve) leaves. The leaves are then wrapped over the beans and hot charcoal is placed on top before more leaves are wrapped over once again. The entire basket is then placed inside a jute bag to ferment for three to four days by a fireplace.","course":"Side dish","views":2927,"langs":["bn","kn"],"langNames":{"bn":"টুংরিম্বাই","kn":"ಟುಂಗ್ರಿಂಬಾಯ್"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Akhuni","name":"Akhuni","country":"India","region":"Nagaland","url":"https://en.wikipedia.org/wiki/Akhuni","ingredients":["Soybean"],"prepSummary":"அக்குனி (Akhuni) என்பது இந்தியா, மியான்மர் மற்றும் நாகா மக்களின் உணவு வகைகளில் பொதுவாகப் பயன்படுத்தப்படும் ஒரு புளித்த சோயா அவரைத் தயாரிப்பு ஆகும். மேலும் இது ஆக்சோன் என்ற பெயராலும் அழைக்கப்படுகிறது.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/de/Akhuni_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nux-vomica 1007","licence":"CC BY 4.0","leadFile":"Akhuni_2025.jpg","views":7589,"langs":["as","pa","ta"],"langNames":{"as":"আখুনি (খাদ্য)","pa":"ਅਖੂਨੀ","ta":"அக்குனி"},"sourceLanguage":"ta","originClaims":["India","Myanmar"]},{"title":"Eromba","name":"Eromba","country":"India","region":"Manipur","url":"https://en.wikipedia.org/wiki/Eromba","prepSummary":"The vegetables (such as potatoes, stink beans, and garlic), spices (such as chilies) and herbs are boiled with or without ngari, a fermented fish product, then smashed with hands, whisked or blended with a blender.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Yongchaak_eromba_%282%29.jpg/960px-Yongchaak_eromba_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Punshiba18","licence":"CC BY-SA 3.0","leadFile":"Yongchaak_eromba_(2).jpg","views":4256,"langs":["as","uk"],"langNames":{"as":"ইৰোম্বা","uk":"Еромба"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Galho","name":"Galho","country":"India","region":"Nagaland","url":"https://en.wikipedia.org/wiki/Galho","ingredients":["Rice","Chinese Knotweed","Pork or Beef","Various vegetables"],"prepSummary":"ਗਾਲਹੋ, ਜਿਸ ਨੂੰ ਜ਼ਾਵੋ ਵੀ ਕਿਹਾ ਜਾਂਦਾ ਹੈ, ਇੱਕ ਪ੍ਰਸਿੱਧ ਨਾਗਾ ਭੋਜਨ ਹੈ ਜੋ ਚਾਵਲ, ਸਬਜ਼ੀਆਂ ਅਤੇ ਵੱਖ-ਵੱਖ ਮੀਟ ਦੇ ਮਿਸ਼ਰਣ ਤੋਂ ਬਣਾਇਆ ਜਾਂਦਾ ਹੈ। ਇਹ ਆਮ ਤੌਰ 'ਤੇ ਸਧਾਰਨ ਪਰੋਸਿਆ ਜਾਂਦਾ ਹੈ ਜੋ ਇਸ ਦੀਆਂ ਮੁੱਖ ਸਮੱਗਰੀਆਂ ਦੇ ਨਾਲ ਹੁੰਦਾ ਹੈ ਪਰ ਕੋਈ ਵੀ ਗਲਹੋ ਵਿੱਚ ਕਈ ਹੋਰ ਸਮੱਗਰੀ ਦੀ ਕੋਸ਼ਿਸ਼ ਕਰ ਸਕਦਾ ਹੈ ਜਾਂ ਪਾ ਸਕਦਾ ਹੈ। ਗਾਲਹੋ ਵੱਖ-ਵੱਖ ਕਿਸਮਾਂ ਦੀਆਂ ਸਮੱਗਰੀਆਂ ਦੀ ਵਰਤੋਂ ਕਰਦਾ ਹੈ ਜਿਵੇਂ ਕਿ ਚਾਵਲ, ਚੀਨੀ ਨੋਟਵੀਡ, ਸੂਰ ਜਾਂ ਬੀਫ, ਵੱਖ ਵੱਖ ਸਬਜ਼ੀਆਂ ਆਦਿ। ਗਾਲਹੋ ਇੱਕ ਰਵਾਇਤੀ ਨਾਗਾ ਦਲੀਆ ਵਰਗਾ ਪਕਵਾਨ ਹੈ ਜੋ ਚੌਲਾਂ, ਸਬਜ਼ੀਆਂ ਅਤੇ ਮਾਸ ਤੋਂ ਬਣਿਆ ਹੁੰਦਾ ਹੈ, ਜੋ ਅਕਸਰ ਇੱਕ ਸਵਾਦ ਸਟੂਅ ਵਰਗਾ ਹੁੰਦਾ ਹੈ। ਇਹ ਖਿਚੜੀ ਵਰਗਾ ਹੈ ਪਰ ਇੱਕ ਵਿਲੱਖਣ ਨਾਗਾ ਮੋੜ ਦੇ ਨਾਲ, ਜਿਸ ਵਿੱਚ ਅਕਸਰ ਪੀਤੀ ਹੋਈ ਜਾਂ ਸੁੱਕੀ ਮਾਸ ਅਤ","course":"Hot","views":1915,"langs":["pa"],"langNames":{"pa":"ਗਾਲਹੋ"},"sourceLanguage":"pa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Naga Mircha","name":"Naga Mircha","country":"India","region":"Naga","url":"https://en.wikipedia.org/wiki/Naga_Mircha","photo":"https://upload.wikimedia.org/wikipedia/commons/0/02/Naga_Mircha_chillies_-_ripe_and_unripe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Krishnarjun Das","licence":"CC0","leadFile":"Naga_Mircha_chillies_-_ripe_and_unripe.jpg","views":3254,"langs":["pa"],"langNames":{"pa":"ਨਾਗਾ ਮਿਰਚ"}},{"title":"Ngari (fish)","name":"Ngari (fish)","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Ngari_(fish)","prepSummary":"Ngari is made from small sun-dried pool barbs (Puntius sophore) locally known as phouba nga, which are 5-10 cm long. Traditionally, the fish is packed tightly in an earthen pot called ngari chaphou or kharung with a small amount of vegetable oil. The pot is then sealed with a fish paste, leaves, and mud and kept for fermentation at room temperature for about six months. Each of these pots can hold up to 15-75 kg of fish. It has a high source of protein, vitamins, and essential amino acids and fatty acids.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Ngari-fish.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lairencha","licence":"CC BY-SA 4.0","leadFile":"Ngari-fish.png","views":3015},{"title":"Omphisa fuscidentalis","name":"Omphisa fuscidentalis","country":"India","region":"Naga","url":"https://en.wikipedia.org/wiki/Omphisa_fuscidentalis","prepSummary":"Omphisa fuscidentalis is een vlinder uit de familie van de grasmotten (Crambidae), uit de onderfamilie van de Spilomelinae. De wetenschappelijke naam van deze soort is voor het eerst voorgesteld als Chilo fuscidentalis door George Francis Hampson in een publicatie uit 1896. Bepaalde bevolkingsgroepen in Noordoost-India beschouwen de rupsen van deze soort als een delicatesse.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/Omphisa_fuscidentalis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"JF Landry,Canadian National Collections & Zhaofu Yang, BIO, Canadian National Collections","licence":"CC0","leadFile":"Omphisa_fuscidentalis.jpg","views":7378,"langs":["nl","uk","vi"],"langNames":{"nl":"Omphisa fuscidentalis","uk":"Omphisa fuscidentalis","vi":"Sâu tre"},"sourceLanguage":"nl","notFood":"a taxon"},{"title":"Snails as food","name":"Snails as food","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Snails_as_food","prepSummary":"Snail slime should be removed with as many washes of water as possible, in a colander under running water or in a saucepan. Again they are washed, this time with salt water, which helps cut through the slime. After being cleaned and washed several times, they are transferred to a pot with cold water and salt, when they emerge from their shells the heat is raised to the maximum, and they are cooked for approximately a quarter of an hour. After this, they are served in the chosen stew, sauce, or other recipe.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d7/Caracoles-del-restaurante-granero.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Restaurante Granero","licence":"Public domain","leadFile":"Caracoles-del-restaurante-granero.jpg","views":115051,"langs":["af","ar","az","ca","de","el","es","eu","fa","ga","he","hy","id","it","ja","jv","ko","nb","nl","pl","ru","th","tr","uk","vi","zh"],"langNames":{"af":"Escargot","ar":"حلزون (طعام)","az":"Eskarqo","ca":"Caragol (gastronomia)","de":"Schnecke (Lebensmittel)","el":"Σαλιγκάρια (φαγητό)","es":"Caracoles (gastronomía)","eu":"Escargot","fa":"اسکارگو","ga":"Seilidí mar bhia","he":"אסקרגו","hy":"Էսկարգո","id":"Escargot","it":"Escargot","ja":"エスカルゴ","jv":"Escargot","ko":"에스카르고","nl":"Escargot","nb":"Escargot","pl":"Ślimaki lądowe w kuchni","ru":"Эскарго","th":"แอ็สการ์โก","tr":"Salyangoz eti","uk":"Ескарго","vi":"Món ốc sên","zh":"法國蝸牛"},"originClaims":["Morocco","Spain","France"]},{"title":"Thuthse","name":"Thuthse","country":"India","region":"Naga","url":"https://en.wikipedia.org/wiki/Thuthse","views":896},{"title":"Zutho","name":"Zutho","country":"India","region":"Naga","url":"https://en.wikipedia.org/wiki/Zutho","views":2942},{"title":"Ambula (food)","name":"Ambula (food)","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Ambula_(food)","prepSummary":"Ambula is made from sour mangoes. First, the skin of the mango is removed. The mango is then mixed with salt and dried in the sunlight for several days. Ambula may be used in various curries, such as fish and okra, to add flavor.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Ambula.jpg/960px-Ambula.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhashish Panigrahi","licence":"CC BY-SA 3.0","leadFile":"Ambula.jpg","views":3542,"langs":["jv","or","ta","uk"],"langNames":{"jv":"Ambula","or":"ଆମ୍ବୁଲ","ta":"அம்புலா","uk":"Амбула (їжа)"}},{"title":"Chakuli pitha","name":"Chakuli pitha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Chakuli_pitha","ingredients":["Rice flour","black gram","salt"],"prepSummary":"The dish is prepared using rice flour, black gram, refined edible oil (preferably ghee or mustard oil), and salt. Rice flour and black gram are mixed with warm water and salt to create the batter. The batter is covered and left to ferment for several hours. The batter is then poured on a skillet to create round flat cakes.","course":"Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Chuda_chakuli_pitha.jpg/960px-Chuda_chakuli_pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manaswini sahu","licence":"CC BY-SA 4.0","leadFile":"Chuda_chakuli_pitha.jpg","views":3468,"langs":["bn","jv","or"],"langNames":{"bn":"চাকুলি পিঠা","jv":"Chakuli pitha","or":"ଚକୁଳି ପିଠା"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dahi machha","name":"Dahi machha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Dahi_machha","ingredients":["Fish","dahi (yogurt)","spices"],"prepSummary":"দই মাছ একটি ঐতিহ্যবাহী বাঙালি খাবার যেখানে মশলাযুক্ত দই দিয়ে মাছ রান্না করা হয়। সাধারণত ভাত দিয়ে এটা খাওয়া হয়। দই মাছ ঝোলে পরিমাণমত হলুদ, পেঁয়াজ, রসুন, সরিষা এবং গরম মশলা যোগ করা হয়। দই মাছ তৈরিতে বাংলায় ইলিশ, রুই, কাতলা মাছ ব্যবহার করা হয়। তবে ওড়িশাতেও ব্যবহৃত হয় এবং স্থানীয় ছোট মাছও ব্যবহার করা হয় পরিবারভেদে।","course":"Seafood curry","views":1175,"langs":["bn"],"langNames":{"bn":"দই মাছ"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kanika (food)","name":"Kanika (food)","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Kanika_(food)","prepSummary":"भगवान जगन्नाथ के 'छप्पन भोग' में 56 व्यंजनों की सूची में मीठे पुलाव से बना उड़ीसा का पारंपरिक व्यंजन गौरवपूरण स्थान पाता है। बिरयानी से पहले कनिका उड़िया लोगों का पसंदीदा व्यंजन था, और अब इसकी जगह फ्राइड राइस ने ले ली है। सुगंधित बासमती चावल, आमतौर पर कनिका बनाने के लिए तैयार किए जाने वाले कच्चे चावल की जगह ले सकता है। ज़्यादातर मंदिरों में प्रसाद के रूप में तैयार किया जाने वाला कनिका चावल उड़ीसा का मुख्य भोजन है। इसे चिकन/मटन करी के साथ परोसा जाता है। यह व्यंजन ओडिशा का बेहद लोकप्रिय है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Kanika_and_dalma.jpg/960px-Kanika_and_dalma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Soumyasmita Mallick","licence":"CC BY-SA 4.0","leadFile":"Kanika_and_dalma.jpg","views":1762,"langs":["bn","hi","jv","kn"],"langNames":{"bn":"কণিকা (অন্ন)","hi":"कनिका (व्यंजन)","jv":"Kanika","kn":"ಕಾನಿಕಾ"},"sourceLanguage":"hi"},{"title":"Lia (food)","name":"Lia (food)","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Lia_(food)","ingredients":["Fried rice"],"prepSummary":"লিয়া (ভাজা ধান) হল ভাত থেকে তৈরি খাবার যা প্রধানত ভারতের ওড়িশা অঞ্চলে খাওয়া হয়। অন্যান্য জাতগুলি হল খাই (ভাজা ধান) এবং উখুদা (ভাজা ধান গুড় দ্বারা মিষ্টি)। এটি একধরনের স্ফীত ভাত (উষ্ণ বালি দিয়ে ভাজানোর সময় চালের পাফ) যা গুড়ের শরবতের সাথে যোগ করা হয়। \"কোরা খাই\", \"খাই\" থেকে প্রাপ্ত একটি খাবার দেওয়া হয় ভুবনেশ্বরের লিঙ্গরাজ মন্দিরে লিঙ্গরাজ।","course":"Ukhuda, Korakhai, Khai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Khai_or_Lia.jpg/960px-Khai_or_Lia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prateek Pattanaik","licence":"CC BY-SA 4.0","leadFile":"Khai_or_Lia.jpg","views":3768,"langs":["bn","or"],"langNames":{"bn":"লিয়া (খাদ্য)","or":"ଲିଆ"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ou khatta","name":"Ou khatta","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Ou_khatta","ingredients":["elephant apple"],"prepSummary":"As it is a sour fruit, it is cooked with jaggery or sugar. People who do not like sugar also prepare it with tangy mustard and garlic paste-based gravy, along with red chilli powder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Ouu_khatta.jpg/960px-Ouu_khatta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"myself","licence":"CC BY 3.0","leadFile":"Ouu_khatta.jpg","views":2338,"langs":["bn","el"],"langNames":{"bn":"চালতার টক","el":"Ούου χάττα"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pakhala","name":"Pakhala","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Pakhala","ingredients":["Cooked rice"],"prepSummary":"The dish is typically prepared with rice that is cooked and allowed to cool. Rice is cooked and then cooled, before being added to water in a bowl. In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well. Add this chhunka into the pakhala bowl with sour curd. One can add mint leaves and raw salt to enhance the taste. To add more zing, one may opt for fish fry or sukhua poda (dry fish fried), saga bhaja, badi chura (a regional food item made up of batter of urad or black gram by drying under sunshine as small nuts and then fried to serve) and much more.","course":"Saja Pakhaḷa (Freshly cooked rice), Basi Pakhala (Fermented ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Pakhala_01.jpg/960px-Pakhala_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhashish Panigrahi","licence":"CC BY-SA 4.0","leadFile":"Pakhala_01.jpg","views":17093,"langs":["as","bn","es","hi","id","jv","or","pa","ur"],"langNames":{"as":"পখালা","bn":"পখালা","es":"Pakhal","hi":"पखाल","id":"Pakhala","jv":"Pakhala","or":"ପଖାଳ","pa":"ਪਖਲਾ","ur":"پکھالا"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Paniki (cutting instrument)","name":"Paniki (cutting instrument)","country":"India","region":"of Odisha","url":"https://en.wikipedia.org/wiki/Paniki_(cutting_instrument)","prepSummary":"ପନିକି (ପନଖି ବା ପନିକି ନାମରେ ମଧ୍ୟ ଜଣା) ପରିବା ଆଦି କାଟିବା ପାଇଁ ପିଢ଼ା ଉପରେ ଲାଗିଥିବା ଲୁହାର ବଙ୍କାଛୁରୀ । ଏହା ଓଡ଼ିଶା ଘରେ ଘରେ ବ୍ୟବହାର ହୋଇଥାଏ । ପନିକିଗୁଡ଼ିକ ସାଧାରଣତଃ କମାର ଶାଳରେ ତିଆରି ହୋଇଥାଏ ।","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Panikhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Subhashish Panigrahi","licence":"CC BY-SA 4.0","leadFile":"Panikhi.jpg","views":1659,"langs":["es","or"],"langNames":{"es":"Paniki (instrumento cortante)","or":"ପନିକି"},"sourceLanguage":"or"},{"title":"Podo pitha","name":"Podo pitha","country":"India","region":"Odisha","url":"https://en.wikipedia.org/wiki/Podo_pitha","ingredients":["Rice","jaggery","black gram","coconut"],"prepSummary":"পোড়া পিঠা ( ওড়িয়া : ପୋଡ଼ ପିଠା ) হল ঢিমে আঁচে রান্না করা একটি পিঠা । এটি গাঁজানো চাল, কালো ছোলা, নারকেল এবং গুড় দিয়ে তৈরি করা হয়। এই পিঠের উপরের অংশ সামান্য পোড়া থাকে কিন্তু এর ভিতরের অংশ নরম এবং সাদা হয়। পোড়া পিঠা সাধারণত রাজা পর্বতে তৈরি হয়। গুন্ডিচা মন্দির থেকে পুরীর জগন্নাথ মন্দিরে রথযাত্রার পর ফেরার পথে ভগবান জগন্নাথ এবং তার ভাইবোনদের মৌসি মা মন্দিরে এই পোড়া পিঠা পরিবেশন করা হয়। পোড়া পিঠার আরেকটি নাম হল চুলা পিঠা।","course":"Both hot and cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Raja_Janta_poda_pitha.jpg/960px-Raja_Janta_poda_pitha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ଜଗଦୀଶ ଉତ୍ତରକବାଟ","licence":"CC BY-SA 3.0","leadFile":"Raja_Janta_poda_pitha.jpg","views":2996,"langs":["bn","or"],"langNames":{"bn":"পোড়া পিঠা","or":"ପୋଡ଼ ପିଠା"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Aabhoon","name":"Aabhoon","country":"India","region":"Sindh","url":"https://en.wikipedia.org/wiki/Aabhoon","prepSummary":"To prepare aabhoon, the unripe grains are taken from the spikes of wheat, sorghum, or millet. The grains are roasted over a fire or cooked, after which they are rubbed to separate the husks.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Roasted_Aabhon.jpg/960px-Roasted_Aabhon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JogiAsad","licence":"CC BY-SA 4.0","leadFile":"Roasted_Aabhon.jpg","views":751,"langs":["ur"],"langNames":{"ur":"آبھون"}},{"title":"Aloo mutter","name":"Aloo mutter","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Aloo_mutter","ingredients":["Potatoes","peas"],"prepSummary":"आलू मटर भारतीय उपमहाद्वीप का एक उत्तर भारतीय व्यञ्जन है, जो आलू और मटर से बनाया जाता है। यह एक शाकाहारी व्यञ्जन है। तींवण को सामान्यतः लहसुन, अदरक, कान्दे, टमाटर, जीरे और अन्य सम्बारों (मसालों) के साथ पकाया जाता है। टेस्टी बाइट जैसी कंपनियों द्वारा निर्मित, रेडी टू ईट (तुरन्त खाये जाने वाले) पैकिंग में भी आलू मटर की भाजी व्यावसायिक रूप से उपलब्ध मिलती है, जिसे केवल घर्म करके परोसने की आवश्यकता होती है। इसे डोसा के कुछ रूपों में भरने के रूप में भी प्रयोग किया जाता है। यह एक ऐसा व्यञ्जन है, जो नियमित रूप से घर पर सरलता से बनाया जा सकता है, और इसको सीखने की विधि सरल है। टमाटर के तींवण वाले आलू मट","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Aloo_Mattar.jpg/960px-Aloo_Mattar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quadell","licence":"CC BY-SA 3.0","leadFile":"Aloo_Mattar.jpg","views":11180,"langs":["bn","fr","ha","he","hi","id","jv","ms","ta"],"langNames":{"bn":"আলু মটর","fr":"Aloo matar","ha":"Aloo mutter","he":"אלו מאטר","hi":"आलू मटर","id":"Aloo mutter","jv":"Aloo mutter","ms":"Aloo mutter","ta":"உருளைக்கிழங்கு பட்டாணி குழம்பு"},"sourceLanguage":"hi"},{"title":"Harees","name":"Harees","country":"Armenia","region":"Western Asia","url":"https://en.wikipedia.org/wiki/Harees","ingredients":["Wheat","butter"],"prepSummary":"The wheat is soaked overnight, then simmered in water along with meat and butter or sheep tail fat. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Armenian_Harisa.JPG/960px-Armenian_Harisa.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ketone16","licence":"CC BY-SA 4.0","leadFile":"Armenian_Harisa.JPG","views":50453,"langs":["ar","as","bn","el","es","et","fr","ha","he","hy","id","jv","ko","lt","pa","tr","uk","ur"],"langNames":{"ar":"هريس","as":"হৰিছ(খাদ্য)","bn":"হারিস","el":"Χαρίς","es":"Harís","et":"Harissa (puder)","fr":"Harîsa","ha":"Harees","he":"האריס (מאכל)","hy":"Հարիսա (ուտեստ)","id":"Harees","jv":"Harees","ko":"하리스","lt":"Harisas (košė)","pa":"ਹਰੀਸ","tr":"Herîse","uk":"Харіс (страва)","ur":"ہریس"}},{"title":"Chicken karahi","name":"Chicken karahi","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Chicken_karahi","ingredients":["Chicken"],"prepSummary":"कड़ाही चिकन एक उत्तर भारतीय मांसाहारी व्यंजन हैं। यह आमतौर पर चिकन से बनाया जाता है। केवल एक ही बर्तन इस पकवान पकाने के लिए पर्याप्त है और यह एक कड़ाही है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Punjabi_Chicken_Karahi.JPG/960px-Punjabi_Chicken_Karahi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Punjabi_Chicken_Karahi.JPG","views":95639,"langs":["ar","bn","hi","ja","jv","ko","pa","ur"],"langNames":{"ar":"دجاج كراهي","bn":"কড়াই মুরগি","hi":"कड़ाही चिकन","ja":"チキン・カラヒ","jv":"Pitik karahi","ko":"무르그 카라히","pa":"ਚਿਕਨ ਕੜਾਹੀ","ur":"چکن کڑاہی"},"sourceLanguage":"hi"},{"title":"Khoa","name":"Khoa","country":"India","region":"South Asia (India","url":"https://en.wikipedia.org/wiki/Khoa","ingredients":["Whole milk"],"prepSummary":"A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about. Another quick way of making khoa is to add full-fat milk powder to skimmed milk and mix and heat it until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.","course":"Dessert, main ingredient for sweets","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Khuwa_vendor_nepal.JPG/960px-Khuwa_vendor_nepal.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kushal Goyal","licence":"CC BY-SA 3.0","leadFile":"Khuwa_vendor_nepal.JPG","views":58280,"langs":["ar","az","de","es","fr","hi","it","ja","jv","kn","ko","mr","ms","ne","or","pa","pt","te","ur"],"langNames":{"ar":"جبنة خوا","az":"Koa","de":"Khoa","es":"Khoya","fr":"Khoa","hi":"खोया (दुग्ध उत्पाद)","it":"Khoa","ja":"コア (乳製品)","jv":"Khoa","kn":"ಖೋವಾ","ko":"코야","mr":"खवा","ms":"Khoa","ne":"खुवा","or":"ଖୁଆ","pa":"ਖੋਇਆ","pt":"Khoa","te":"పాలకోవా","ur":"کھویا"}},{"title":"Khoya paneer","name":"Khoya paneer","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Khoya_paneer","ingredients":["Paneer","khoya","onions","garlic","ginger","tomato","Indian spices"],"prepSummary":"ক্ষোয়া পনির উত্তর ভারতের একটি জনপ্রিয় খাবার যা পনির (ভারতীয় কুটির পনির), ক্ষোয়া (ঘন দুধ), পেঁয়াজ, রসুন, আদা, টমেটো এবং বিভিন্ন মশলা দিয়ে তৈরি করা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Kadai_Paneer.JPG/960px-Kadai_Paneer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acoomar","licence":"CC BY-SA 4.0","leadFile":"Kadai_Paneer.JPG","views":2895,"langs":["bn","pa","uk"],"langNames":{"bn":"ক্ষোয়া পনির","pa":"ਖੋਆ ਪਨੀਰ","uk":"Хоя панір"},"sourceLanguage":"bn"},{"title":"Moti Mahal (restaurant)","name":"Moti Mahal (restaurant)","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Moti_Mahal_(restaurant)","prepSummary":"मोती महल \"हिन्दी प्रचारक पुस्तकालय\" के नाम से प्रकाशन का काम करने वाले निहालचन्द बेरी द्वारा रचित पुस्तक है। यह पुस्तक तिलस्मी उपन्यास है। श्रेणी:हिन्दी साहित्य","views":25630,"langs":["hi","ja","ta","ur"],"langNames":{"hi":"मोती महल","ja":"モティ・マハル (レストラン)","ta":"மோதி மகால்","ur":"موتی محل (ریستوراں)"},"sourceLanguage":"hi","notFood":"a business"},{"title":"New Punjab Club","name":"New Punjab Club","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/New_Punjab_Club","views":1241,"notFood":"a restaurant"},{"title":"Paneer tikka","name":"Paneer tikka","country":"India","region":"Northern India","url":"https://en.wikipedia.org/wiki/Paneer_tikka","ingredients":["Paneer","spices"],"prepSummary":"Chunks of paneer, a type of fresh cheese, are marinated in spices and then arranged on a stick with capsicums (bell peppers), onions and tomatoes. These sticks are grilled in a tandoor, and the dish is served hot, seasoned with lemon juice and chaat masala. It is sometimes accompanied by salad or mint chutney. Tikka dishes traditionally go well with mint chutney.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Paneer_tikka.jpg/960px-Paneer_tikka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meghana Mohanty","licence":"CC BY-SA 4.0","leadFile":"Paneer_tikka.jpg","views":29922,"langs":["as","bn","fa","he","hi","id","ja","kn","ml","ms","or","pa","th","uk"],"langNames":{"as":"পনীৰ টিক্কা","bn":"পনির টিক্কা","fa":"پنیر تیکا","he":"פניר טיקה","hi":"पनीर टिक्का","id":"Paneer tikka","ja":"パニールティッカ","kn":"ಪನೀರ್ ಟಿಕ್ಕಾ","ml":"പനീർ ടിക്ക","ms":"Paneer tikka","or":"ପନୀର ଟିକ୍କା","pa":"ਪਨੀਰ ਟਿੱਕਾ","th":"ปนีร์ติกกา","uk":"Панір тикка"}},{"title":"Paneer tikka masala","name":"Paneer tikka masala","country":"India","region":"North India","url":"https://en.wikipedia.org/wiki/Paneer_tikka_masala","ingredients":["Paneer tikka"],"prepSummary":"पनीर टिक्का मसाला एक भारतीय पकवान है, जिसे पनीर टिक्का को करी में पकाकर बनाया जाता है। यह चिकन टिक्का मसाला का शाकाहारी रूप है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Day_96_Melting_Pot.jpg/960px-Day_96_Melting_Pot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quinn Dombrowski","licence":"CC BY-SA 2.0","leadFile":"Day_96_Melting_Pot.jpg","views":23642,"langs":["fa","hi","ja","pa","uk"],"langNames":{"fa":"پنیر تیکا ماسالا","hi":"पनीर टिक्का मसाला","ja":"パニールティッカマサラ","pa":"ਪਨੀਰ ਟਿੱਕਾ ਮਸਾਲਾ","uk":"Панір тикка масала"},"sourceLanguage":"hi"},{"title":"Punjabi bhathi","name":"Punjabi bhathi","country":"India","region":"Punjabi","url":"https://en.wikipedia.org/wiki/Punjabi_bhathi","prepSummary":"பஞ்சாபி பத்தி (bhathi, என்பது பஞ்சாப் பகுதியில் பயன்படுத்தப்படும் ஒருவகை அடுப்பாகும். இது கல் அடுப்பை (masonry oven) ஒத்தது. பத்திகள் அதிகமாக இராஜஸ்தானிலும் பஞ்சாப் பகுதியிலும் பயன்படுத்தப்படுகின்றன. இராஜஸ்தானில் பயன்படுத்தப்படும் பாரம்பரிய பத்திகளின் மேற்புறம் மூடப்பட்டிருக்கும்; சமைக்க வேண்டிய பார்லி போன்ற தானியங்கள் பாத்திரங்களில் அடுப்பின் உட்புற அமைப்பில் வைக்கப்படுகின்றன. திறந்த மேற்புறத்துடனும் பத்திகள் உள்ளன. அதிகளவில் உணவு சமைப்பதற்கு இவ்வகையான பத்திகள் பயன்படுகின்றன. மேற்புறத்தில் வாணலிகள் அல்லது பெரிய பாத்திரங்கள் வைக்கப்பட்டு அவற்றில் உணவு சமைக்கப்படுகிறது","views":663,"langs":["ml","pa","ta","te","ur"],"langNames":{"ml":"പഞ്ചാബി ബത്തി","pa":"ਪੰਜਾਬੀ ਭੱਠੀ","ta":"பஞ்சாபி பத்தி","te":"పంజాబీ భథీ","ur":"پنجابی بھٹی"},"sourceLanguage":"ta"},{"title":"Punjabi tandoori cooking","name":"Punjabi tandoori cooking","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Punjabi_tandoori_cooking","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Tandoori_Chicken_with_oven.jpg/960px-Tandoori_Chicken_with_oven.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nitinmaul","licence":"CC BY-SA 4.0","leadFile":"Tandoori_Chicken_with_oven.jpg","views":2785,"langs":["bn","hi","jv","ml","pa","ta","te","ur"],"langNames":{"bn":"পাঞ্জাবী তন্দুর","hi":"पंजाबी तंदूर","jv":"Olahan Punjabi tandoori","ml":"പഞ്ചാബി തന്ദൂർ","pa":"ਪੰਜਾਬੀ ਤੰਦੂਰ","ta":"பஞ்சாபி தந்தூர்","te":"పంజాబీ తండూర్","ur":"پنجابی تندور"}},{"title":"Dal badam chakki","name":"Dal badam chakki","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Dal_badam_chakki","ingredients":["Moong Dal","badam","ghee","sugar","mawa"],"prepSummary":"தால் பாதாம் சக்கி (Dal badam chakki) அல்லது தால் சுபால் சக்கி என்பது இராசத்தானில் தயாரிக்கப்படும் ஓர் இனிப்பு உணவாகும். இது மார்வாரி சமையல் முறையின் சிறப்பு உணவாகும். இது சோத்பூர் நகரில் மிகவும் பிரபலமானது. இந்த இனிப்பின் முக்கியபொருட்களில் பாதாம், பாசிப் பயறு மாவு (அல்லது கடலை மாவு), கோவா (கட்டியான பால்), நெய் மற்றும் சர்க்கரை அடங்கும். இவை அனைத்தையும் சேர்த்து சமைத்து, பின்னர் தட்டையான வடிவில் பதப்படுத்தி வெட்டி பரிமாறப்படும் இனிப்பாக இது தயாரிக்கப்படுகிறது.","course":"Dessert","views":257,"langs":["id","ta"],"langNames":{"id":"Dal Badam Chakki","ta":"தால் பாதாம் சக்கி"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dal bati","name":"Dal bati","country":"India","region":"Rajasthani","url":"https://en.wikipedia.org/wiki/Dal_bati","prepSummary":"ದಾಲ್ ಬಾಟಿ ದಾಲ್ (ತೊವ್ವೆ) ಮತ್ತು ಬಾಟಿ (ಗಟ್ಟಿಯಾದ ಗೋಧಿಯ ಉಂಡೆಗಳು) ಜೊತೆಗೂಡಿರುವ ಒಂದು ಭಾರತೀಯ ಖಾದ್ಯವಾಗಿದೆ. ಇದು ರಾಜಸ್ಥಾನ, ಗುಜರಾತ್, ಉತ್ತರ ಪ್ರದೇಶ ಮತ್ತು ಮಧ್ಯಪ್ರದೇಶದಲ್ಲಿ (ವಿಶೇಷವಾಗಿ ಬ್ರಜ್, ನೀಮರ್ ಮತ್ತು ಮಾಲ್ವಾ ಪ್ರದೇಶಗಳಲ್ಲಿ) ಜನಪ್ರಿಯವಾಗಿದೆ. ತೊಗರಿ ಬೇಳೆ, ಕಡ್ಲೆ ಬೇಳೆ, ಹೆಸರು ಬೇಳೆ, ಮಡಿಕೆ ಕಾಳು ಅಥವಾ ಉದ್ದಿನ ಬೇಳೆಯನ್ನು ಬಳಸಿ ದಾಲ್‍ನ್ನು ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಬೇಳೆಗಳನ್ನು ಕೆಲವು ಗಂಟೆಗಳ ಕಾಲ ನೀರಿನಲ್ಲಿ ನೆನೆಸಿ ನಂತರ ಬೇಯಿಸಿಕೊಳ್ಳಲಾಗುತ್ತದೆ. ಆಮೇಲೆ ಒಂದು ಬಾಣಲೆಯಲ್ಲಿ ಒಗ್ಗರಣೆ ಮಾಡಿಕೊಂಡು, ಮೆಣಸಿನಕಾಯಿ, ಬೆಳ್ಳುಳ್ಳಿ, ಕೆಲವು ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು ಸೇರಿಸಿ ನಂತರ ಬೆಂದ ಬೇಳೆಗಳನ್ನು ಸೇರಿಸಿ ದಾಲ್‍ನ್ನು ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಬಾಟಿಯನ್ನು ಗೋಧಿ ಹಿಟ್ಟಿನಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಹಿಟ್ಟಿನಲ್ಲಿ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/DalBati.jpg/960px-DalBati.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Niranjan.gohane","licence":"CC BY-SA 4.0","leadFile":"DalBati.jpg","views":31697,"langs":["bn","gu","he","jv","kn","mr"],"langNames":{"bn":"ডাল বাটি","gu":"દાલ બાટી","he":"דאל באט","jv":"Dal baati","kn":"ದಾಲ್ ಬಾಟಿ","mr":"दालबाटी"},"sourceLanguage":"kn"},{"title":"Dal bati churma","name":"Dal bati churma","country":"India","region":"Rajasthani","url":"https://en.wikipedia.org/wiki/Dal_bati_churma","prepSummary":"दाल बाटी चूरमा एक राजस्थानी व्यंजन है। बाटी गेहू के मोटे आटे से बनाई जाती है। चूरमा मीठे आटे का मिश्रण होता है। यह एक धार्मिक अवसरों, गोठ, विवाह समारोहों और राजस्थान में जन्मदिन पार्टियों में भी बनाई जाती है। दाल बाटी चूरमा आमतौर पर दोपहर के भोजन के समय या खाने के समय के दौरान या तो सेवा है। अधिक घी का स्वाद इसे और भी बेहतर स्वाद बना देता है। बीकानेर, जोधपुर, दियातरा, जयपुर, जैसलमेर और बूंदी शहर इस राजस्थानी पकवान के लिए प्रसिद्ध हैं। दाल, बाटी, चूरमा उत्तम राजस्थान विशेषता के रूप में जाना जाता है एक राजस्थानी खाना है। या अधिक मसाला राजस्थानी खाने की विशेषता है। चूरमा में एक अंतहीन विविधता है","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Rajasthani_Dal_Bati_Churma_-_Gurugram_-_Haryana_-_03.jpg/960px-Rajasthani_Dal_Bati_Churma_-_Gurugram_-_Haryana_-_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Plantoholic","licence":"CC BY-SA 4.0","leadFile":"Rajasthani_Dal_Bati_Churma_-_Gurugram_-_Haryana_-_03.jpg","views":9576,"langs":["hi","id","pa"],"langNames":{"hi":"दाल बाटी चूरमा","id":"Dal bati churma","pa":"ਦਾਲ ਬਾਟੀ ਚੂਰਮਾ"},"sourceLanguage":"hi"},{"title":"Marwari Bhojnalaya","name":"Marwari Bhojnalaya","country":"India","region":"Rajasthani","url":"https://en.wikipedia.org/wiki/Marwari_Bhojnalaya","prepSummary":"मारवाड़ी भोजनालय भारत के अनेक नगरों में मारवाड़ी शैली के पूर्णतः शाकाहारी भोजनालयों हेतु प्रचलित नाम है। ये सभी भोजनालय स्वतन्त्र रूप से संचालित होते हैं। “मारवाड़ी” शब्द का आशय यह है कि यह भोजनालय मूलतः उन मारवाड़ी व्यापारियों के लिए अभिप्रेत थे, जो कठोर रूप से शाकाहारी होते हैं तथा सरल, दैनिक उपयोग योग्य और अल्प व्यय वाला भोजन पसन्द करते हैं। तथापि, ये भोजनालय सभी शाकाहारियों में समान रूप से लोकप्रिय हैं। “भोजनालय” शब्द प्रायः सरल एवं किफ़ायती शाकाहारी भोजन का संकेत देता है। “जैन भोजनालय” अथवा “वैष्णव ढाबा” नाम वाले भोजनालय भी पूर्णतः शाकाहारी होते हैं। भारत में प्रायः भोजनालयों को “होटल” भी","views":1164,"langs":["hi"],"langNames":{"hi":"मारवाड़ी भोजनालय"},"sourceLanguage":"hi"},{"title":"Chippi appam","name":"Chippi appam","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Chippi_appam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Tamil_distribution.png/960px-Tamil_distribution.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:user:Planemad","licence":"CC BY-SA 3.0","leadFile":"Tamil_distribution.png","views":112,"langs":["ar","as","bn","fa","fr","ha","hi","id","it","ja","jv","ka","ml","ms","si","sr","ta","te","uk"],"langNames":{"ar":"مطبخ التاميل","as":"তামিল ৰন্ধনশৈলী","bn":"তামিল রন্ধনশৈলী","fa":"غذاهای تامیل","fr":"Cuisine tamoule","ha":"Abincin Tamil","hi":"तमिल खाना","id":"Hidangan Tamil","it":"Cucina tamil","ja":"タミル料理","jv":"Olahan Tamil","ka":"ტამილური სამზარეულო","ml":"തമിഴ് പാചകം","ms":"Masakan Tamil","si":"දෙමළ බොජුන්","sr":"Тамилска кухиња","ta":"தமிழர் சமையல்","te":"తమిళ వంటకాలు","uk":"Тамільська кухня"}},{"title":"Congee","name":"Congee","country":"China","region":"Tamil","url":"https://en.wikipedia.org/wiki/Congee","ingredients":["Rice"],"prepSummary":"粥（又稱糜、稀飯），是一種用稻米、小米或玉米等糧食煮成的稠糊的食物。不同地方的粥有不同的濃度，而不同地方對其他地方的粥也有不同的別稱。其他常見別名：撩命汤、黏粥等。由於可以按個人喜好加入不同的食材，粥的款式可以有很多變化，例如豬紅粥、菜乾粥等。 唐代杨晔《膳夫经手录》记载用茶叶煮的粥稱為“茗粥”。唐代詩人储光羲有詩《吃茗粥作》。 在中国地區，粥因其容易消化而被視為特別適合生病時食用，而在粥中打入雞蛋亦能為病人增添體力。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/960px-Chinese_rice_congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 2.5","leadFile":"Chinese_rice_congee.jpg","views":268119,"langs":["ar","bn","ca","de","es","fa","fr","hu","hy","id","it","ja","ko","ml","ms","nb","nl","pa","pl","pt","ru","sv","ta","te","th","tr","uk","vi","zh"],"langNames":{"ar":"عصيدة الأرز","bn":"কঞ্জি","ca":"Arròs congee","de":"Reis-Congee","es":"Arroz congee","fa":"شله","fr":"Congee","hu":"Csuk","hy":"Կոնջի","id":"Congee","it":"Congee","ja":"粥","ko":"죽","ml":"കഞ്ഞി","ms":"Bubur nasi","nl":"Congee","nb":"Congee","pa":"ਜੁਕ","pl":"Kleik ryżowy","pt":"Congee","ru":"Конджи","sv":"Rissoppa","ta":"கஞ்சி","te":"గంజి","th":"โจ๊ก","tr":"Congee","uk":"Конджі","vi":"Cháo","zh":"粥"},"sourceLanguage":"zh"},{"title":"Iruttu Kadai","name":"Iruttu Kadai","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Iruttu_Kadai","prepSummary":"இருட்டு கடை (Iruttu Kadai) என்பது தமிழ்நாட்டின் திருநெல்வேலி நகரத்தில் நெல்லையப்பர் காந்திமதி அம்மன் கோயில் எதிரில் அமைந்துள்ள ஒரு இந்திய இனிப்பு மற்றும் சிற்றுண்டி கடை ஆகும். இது கோதுமை, சர்க்கரை மற்றும் நெய் ஆகியவற்றால் செய்யப்பட்ட இந்திய இனிப்பு அல்வா வகைக்காக \"இருட்டு கடை அல்வா\" என்று அறியப்படுகிறது. இந்த கடை பல தசாப்தங்களாக திருநெல்வேலி நகரின் அடையாளமாக மாறியுள்ளது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Tirunelveli_halwa.jpg/960px-Tirunelveli_halwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sriramlaxman","licence":"CC BY-SA 4.0","leadFile":"Tirunelveli_halwa.jpg","views":7379,"langs":["ta"],"langNames":{"ta":"இருட்டு கடை"},"sourceLanguage":"ta","notFood":"a company"},{"title":"Jaffna crab curry","name":"Jaffna crab curry","country":"Sri Lanka","region":"Tamil","url":"https://en.wikipedia.org/wiki/Jaffna_crab_curry","ingredients":["Crab","Coconut milk","Curry leaves","Chili","Onion","Chili Powder","Turmeric","Garlic"],"prepSummary":"The dish typically uses either blue swimmer or mud crabs, broken into smaller portions and simmered in a claypot with coconut milk, curry leaves, seasonings and the seed pods of the drumstick tree. Jaffna crab curry is normally eaten with thenkai sambal and rice.","course":"main","views":1662,"langs":["id"],"langNames":{"id":"Kari Kakuluwo"}},{"title":"Koozh","name":"Koozh","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Koozh","ingredients":["Millet flour (Kezhvaragu or Cumbu)","noyee"],"course":"Breakfast or lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/MilletPorridgeWithPickle.JPG/960px-MilletPorridgeWithPickle.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sundar","licence":"CC BY-SA 3.0","leadFile":"MilletPorridgeWithPickle.JPG","views":4061,"langs":["ta","uk"],"langNames":{"ta":"கூழ்","uk":"Куж"},"originClaims":["India","Sri Lanka"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kottu","name":"Kottu","country":"India","region":"Batticaloa","url":"https://en.wikipedia.org/wiki/Kottu","ingredients":["Roti","Egg","Beef","Chicken","Onion","Chilli pepper"],"prepSummary":"Kottu, is made up of paratha or wheat flour roti (Godamba roti), which is cut into small pieces or ribbons. It is often prepared and served as a fast food dish.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Chicken_Kottu.jpg/960px-Chicken_Kottu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Chicken_Kottu.jpg","views":60679,"langs":["de","es","hr","jv","ko","ml","ms","or","si","sr","ta","uk"],"langNames":{"de":"Kottu","es":"Kottu","hr":"Kotu","jv":"Kottu","ko":"코투","ml":"കൊത്ത് റൊട്ടി","ms":"Kothu Parotta","or":"କୋଟ୍ଟୁ","si":"කොත්තු","sr":"Коту","ta":"கொத்து","uk":"Котту"}},{"title":"Kuzhambu","name":"Kuzhambu","country":"India","region":"South India","url":"https://en.wikipedia.org/wiki/Kuzhambu","ingredients":["tamarind","vegetables"],"prepSummary":"The preparation of Kuḻambu vary greatly with the type of Kuḻambu to be made, but its basic preparation methods include first tempering curry leaves, whole black mustard seeds, whole cumin seeds, dry red chili pepper, and often split urad dal over vegetable oil on a heated stove. For Kuḻambu that includes vegetables, they are cut and then added to the fry, with shallots, and garlic being added first, and pureed or diced tomatoes going last. Salt and ground spices are added next (which are often pre-prepared), and finally tamarind juice (tamarind soaked in water), or tamarind concentrate and water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Stuffed_Eggplant_curry.jpg/960px-Stuffed_Eggplant_curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tanyadesigan","licence":"CC BY-SA 4.0","leadFile":"Stuffed_Eggplant_curry.jpg","views":8491,"langs":["bn","id","jv","kn","ko","ms","ta","uk"],"langNames":{"bn":"কুঝাম্বু","id":"Kulambu","jv":"Kuzhambu","kn":"ಕುಳಂಬು","ko":"쿠람부","ms":"Kozhambu","ta":"குழம்பு","uk":"Кужамбу"}},{"title":"Lavariya","name":"Lavariya","country":"India","region":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Lavariya","ingredients":["Rice flour","grated coconut","jaggery"],"prepSummary":"The dish is prepared by mixing rice flour with hot water, oil and seasoned with salt. It is then kneaded into a smooth dough. The dough mixture is used to fill an 'idiyappam' press or a sieve and the thin vermicelli-style noodles are pressed out onto banana leaves.","views":2401},{"title":"Murugan Idli Shop","name":"Murugan Idli Shop","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Murugan_Idli_Shop","prepSummary":"முருகன் இட்லி கடை மதுரையைத் தலைமையகமாகக் கொண்டு இயங்கிவரும், தமிழ்நாடு முழுவதும் நன்கு அறியப்பட்ட ஓர் உணவகம். இது இட்லிக் கடை என்ற பெயரைக் கொண்டிருப்பினும், இங்கே இட்லி தவிர சர்க்கரைப் பொங்கலும், ஊத்தப்பமும் கிடைக்கும். இந்த உணவு விடுதிக்கு, மதுரையில் உள்ள மூன்று கடைகளைத் தவிர, சென்னையில் பத்து கிளைகளும் சிங்கப்பூரில் இரண்டு கிளைகளும் உள்ளன.1991ஆம் ஆண்டு, தமது பெற்றோர்கள் நடத்தி வந்த முருகன் காபி நிலையம் என்ற உணவகத்திற்கு பொறுப்பேற்ற எசு.மனோகரன், இதனை முற்றிலும் புதிதாக வடிவமைத்து துவங்கினார்.. 1990களில் இக்கடை தாக்கப்பட்டதால் வழக்கு ஒன்று பதிவாகி சர்ச்சை உருவானது.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Murugan_Idly_kadai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Surya Prakash.S.A.","licence":"CC BY-SA 3.0","leadFile":"Murugan_Idly_kadai.jpg","views":9226,"langs":["ta"],"langNames":{"ta":"முருகன் இட்லி கடை"},"sourceLanguage":"ta","notFood":"a restaurant"},{"title":"Paruppusilli","name":"Paruppusilli","country":"India","region":"Tamil Nadu","url":"https://en.wikipedia.org/wiki/Paruppusilli","ingredients":["Toor dal","bengalgram dal","red chillies","french beans or cluster beans"],"views":491,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Samba (rice)","name":"Samba (rice)","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Samba_(rice)","prepSummary":"சம்பா என்பது தென்னிந்தியா மற்றும் இலங்கையில் விளைவிக்கப்படும் அரிசி வகைகளாகும். பாஸ்மதி அரிசி போல் நீளமாக இருக்காது. தென்னிந்தியாவில் பெரும்பாலும் காவிரி டெல்டா பகுதியில் பயிர் செய்யப்படுகிறது. ஆகத்து மாதம் முதல் சனவரி மாதம் வரை சாகுபடியாகும்.","views":7004,"langs":["ar","fr","ta"],"langNames":{"ar":"سامبا (أرز)","fr":"Riz samba","ta":"சம்பா (அரிசி)"},"sourceLanguage":"ta"},{"title":"Thakkadi","name":"Thakkadi","country":"Sri Lanka","region":"Tamil","url":"https://en.wikipedia.org/wiki/Thakkadi","ingredients":["Rice flour","Mutton"],"prepSummary":"තක්කඩි, යනු මාංශ හොද්දක් තුල තම්බාගත් තිරිඟු පිටි වලින් සෑදු ගුලි සමන්විත ආහාරයකි. මෙම ආහාරය, ශ්‍රී ලාංකික යෝනකවරු න්ට ආවේණික ආහාරයකි.","course":"main course","views":1169,"langs":["el","si","ta"],"langNames":{"el":"Θακάντι","si":"තක්කඩි","ta":"தக்கடி"},"sourceLanguage":"si"},{"title":"Thuvaiyal","name":"Thuvaiyal","country":"India","region":"Kerala","url":"https://en.wikipedia.org/wiki/Thuvaiyal","ingredients":["Vegetables","Coconut"],"prepSummary":"Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd () or elephant foot yam, of leaves such as green or red spinach (), Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/Travancore_Cheera_Thoran.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Travancore_Cheera_Thoran.JPG","views":41,"langs":["as","bn","he","hi","ja","jv","ml","ta","uk"],"langNames":{"as":"থোৰান","bn":"থোরান","he":"תורן (מאכל)","hi":"थोरन","ja":"トーラン","jv":"Thoran","ml":"തോരൻ","ta":"தோரன்","uk":"Торан"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Village Cooking Channel","name":"Village Cooking Channel","country":"India","region":"Tamil","url":"https://en.wikipedia.org/wiki/Village_Cooking_Channel","prepSummary":"வில்லேஜ் குக்கிங் சேனல் (Village Cooking Channel) என்பது தமிழ்நாட்டின் புதுக்கோட்டை மாவட்டம், அறந்தாங்கி அருகே உள்ள சின்னவீரமங்கலம் என்ற கிராமத்தைச் சேர்ந்த ஒரு பிரபலமான யூடியூப் அலைவரிசை(சேனல்) ஆகும். இந்த அலைவரிசை, கிராமத்து முறையில் பாரம்பரிய உணவுகளை வெளிப்புறத்தில் சமைக்கும் காணொளிகளை பகிர்ந்து வருகிறது. 2025 மே மாதம் நிலவரப்படி, இந்த அலைவரிசை 30 மில்லியன் சந்தாதாரர்கள் உள்ளனர், மேலும் இது யூடியூப் வைர விருது (டயமண்ட் கிரியேட்டர்) பெற்ற முதல் தமிழ் யூடியூப் அலைவரிசையாகும். அவர்களின் 'தர்பூசணி சாறு (ஜூஸ்)' காணொளி 300 மில்லியன் பார்வைகளைப் பெற்றுள்ளது.","views":33316,"langs":["ta"],"langNames":{"ta":"வில்லேஜ் குக்கிங் சேனல்"},"sourceLanguage":"ta"},{"title":"Watalappam","name":"Watalappam","country":"Sri Lanka","region":"Tamil","url":"https://en.wikipedia.org/wiki/Watalappam","ingredients":["Coconut or Condensed cow's milk","jaggery","cashew nuts","eggs","cardamom","cloves","nutmeg","other spices"],"prepSummary":"වටලප්පන් රසවත් සාම්ප්‍රදායික මැලේ අතුරුපස ආහාරයකි. වටලප්පන් ලාංකික මැලේවරු සේම සිංහල ජනතාව ද එහි ගැබ්වී ඇති ප්‍රණීත රසය හේතුවෙන් ඉතා ආශාවෙන් අනුභව කරන ජනප්‍රිය අතුරුපසකි. එය මැලේවරුන් විසින් අපට දායද කරන ලද ඔවුනට ආවේණික ප්‍රධාන අතුරුපසකි. සිර්කායා යනුවෙන් මැලේ බසින් හැඳින්වෙන 'වටලප්පන්' යනුවෙන් අප දන්නා මෙම අතුරුපස වර්ගය","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Watalappan-Sri_Lanka.jpg/960px-Watalappan-Sri_Lanka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ji-Elle","licence":"CC BY-SA 3.0","leadFile":"Watalappan-Sri_Lanka.jpg","views":25571,"langs":["id","jv","ko","pt","ru","si","ta","th","uz"],"langNames":{"id":"Watalappam","jv":"Watalappam","ko":"와탈라팜","pt":"Wattalapan","ru":"Ваттилаппам","si":"වටලප්පන්","ta":"வட்டிலப்பம்","th":"วัตตาลัปปาม","uz":"Vattilappam"},"sourceLanguage":"si"},{"title":"Ankapur chicken","name":"Ankapur chicken","country":"India","region":"Ankapur","url":"https://en.wikipedia.org/wiki/Ankapur_chicken","ingredients":["Country Chicken"],"prepSummary":"The country chicken sourced from Ankapur village that is lean, and feeds on freely-found grains and insects is key to the taste. The ingredients are all locally sourced including country chicken, marinated and then cooked with onions, curry leaves, chili powder, freshly minced ginger, garlic, coconut powder, and blending Indian spices in a certain way. The chicken is burnt on a low flame and cooked in an aluminum utensil. The popularity is because of its special recipe and prepared with country hen giving it a unique taste.","views":1786,"langs":["te"],"langNames":{"te":"అంకాపూర్ నాటుకోడి కూర"}},{"title":"Bagara khana","name":"Bagara khana","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Bagara_khana","ingredients":["Basmati rice","spices","green chillies"],"prepSummary":"বাগারা খানা বা বাগারা আনাম হল ভারতের তেলেঙ্গানা, হায়দ্রাবাদে প্রস্তুতকৃত একটি মশলাযুক্ত ভাতজাতীয় খাবার। বাগার অর্থ মিশ্রিত করা, এটি একটি সাধারণ বিরিয়ানি পদ যা কোনো সবজি বা মসলা গুঁড়ো ছাড়াই রান্না করা হয়। হায়দ্রাবাদ এবং তেলেঙ্গানা অঞ্চলে বিয়ে ও অনুষ্ঠানেও বাগারা ভাত একটি বেশ জনপ্রিয় খাবার। তেলেঙ্গানার নিরামিষাশীদের জন্য এটি একটি প্রধান খাবার।","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Bagara_Khana.jpg/960px-Bagara_Khana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NAVYA","licence":"CC BY-SA 4.0","leadFile":"Bagara_Khana.jpg","views":17222,"langs":["bn"],"langNames":{"bn":"বাগারা খানা"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Golichina Mamsam","name":"Golichina Mamsam","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Golichina_Mamsam","ingredients":["Mutton"],"prepSummary":"கோலிச்சினா மாமிசம் (Golichina Mamsam) என்பது இந்தியாவின் தெலங்காணாவின் பிரபலமான இறைச்சி உணவாகும். கோலிச்சினா என்றால் தெலுங்கில் பொரியல் என்று பொருள். இது உள்ளூர் மசாலாப் பொருட்களால் தயாரிக்கப்படுகிறது. தெலங்காணாவின் உணவுகள் காரமானவை. பெரும்பாலும் புளி, எள் மற்றும் சிவப்பு மிளகாய்த் தூள் போன்ற பொருட்களைப் பயன்படுத்தித் தயாரிக்கப்படும் எளிமையான மட்டன் உணவாகும். இது சோறு அல்லது பராத்தாவுடன் சாப்பிட்ட நன்றாக இருக்கும்.","course":"Main","views":531,"langs":["bn","ta"],"langNames":{"bn":"গোলিচিনা মাংসম","ta":"கோலிச்சினா மாமிசம்"},"sourceLanguage":"ta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hyderabadi haleem","name":"Hyderabadi haleem","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Hyderabadi_haleem","ingredients":["Pounded wheat","lentils","goat meat","ghee","dried fruit","saffron"],"prepSummary":"Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln). One or two people are required to stir it continuously with wooden paddles throughout its preparation.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d6/Hyderabadi_Mutton_Haleem.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pumpkinspice1996","licence":"CC BY-SA 4.0","leadFile":"Hyderabadi_Mutton_Haleem.jpg","views":16481,"langs":["bn","es","hi","jv","pa","ta","te","ur"],"langNames":{"bn":"হায়দ্রাবাদি হালিম","es":"Haleem de Hyderabad","hi":"हैदराबादी हलीम","jv":"Hyderabadi haleem","pa":"ਹੈਦਰਾਬਾਦੀ ਹਲੀਮ","ta":"ஐதராபாத்து கலீம்","te":"హైదరాబాద్ హలీమ్","ur":"حیدرآبادی حلیم"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hyderabadi marag","name":"Hyderabadi marag","country":"India","region":"Hyderabadi","url":"https://en.wikipedia.org/wiki/Hyderabadi_marag","ingredients":["Mutton with bones","Indian spices"],"prepSummary":"ஐதராபாத்து மராக் அல்லது மராக் என்பது ஒரு காரமான இறைச்சி வடிசாறு (soup) ஆகும். இது இந்தியாவின் ஐதராபாத்து நகரத்தில் புழங்கும் ஐதராபாத்து சமையலின் ஒரு பகுதியாகப் பரிமாறப்படுகிறது. இது எலும்புடன் மென்மையான ஆட்டிறைச்சியிலிருந்து சமைக்கப்படுகிறது. இந்த சுவையான வடிசாறு, ஐதராபாத்து திருமண விருந்துகளில், தொடக்க பானமாக பரிமாறப்படுவது வழக்கமாகிவிட்டது.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Hyderabadi_marag.JPG/960px-Hyderabadi_marag.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaharbano","licence":"CC BY-SA 4.0","leadFile":"Hyderabadi_marag.JPG","views":8471,"langs":["ta","te"],"langNames":{"ta":"ஐதராபாத்து மராக்","te":"హైదరాబాదీ మరాగ్"},"sourceLanguage":"ta"},{"title":"Kairi ka do pyaza","name":"Kairi ka do pyaza","country":"India","region":"Hyderabadi","url":"https://en.wikipedia.org/wiki/Kairi_ka_do_pyaza","ingredients":["Onions","unripe green mango"],"prepSummary":"কৈরি কা দো পেঁয়াজা ভারতের হায়দ্রাবাদের কাঁচা আমের সাথে ভেড়ার মাংসের তরকারি। এর উৎপত্তি হায়দ্রাবাদি রন্ধনপ্রণালী থেকে, এবং এটি হায়দ্রাবাদি মুসলমানদের মধ্যে জনপ্রিয়। দো পেঁয়াজা হল পেঁয়াজের ঝোল বা রসালো তরকারি যা টক দিয়ে তৈরি হয়। দো পেঁয়াজার বিভিন্ন প্রকার প্রস্তুত করতে বিভিন্ন প্রধান উপাদান ব্যবহার করা হয়। টমেটো, লেবু, গুজবেরি বা কাঁচা সবুজ আম হল সাধারণ টক উপাদান। কেউ মাংস যোগ না করে নিরামিষ দো পেঁয়াজাও প্রস্তুত করেন। বর্তমান রেসিপিতে কাঁচা টক সবুজ আমের অ্যাসিটিক স্বাদ তরকারিতে একটি আলাদা স্বাদ যোগ করে।","course":"Main","views":428,"langs":["bn"],"langNames":{"bn":"কৈরি কা দো পেঁয়াজা"},"sourceLanguage":"bn"},{"title":"Khatti Dal","name":"Khatti Dal","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Khatti_Dal","ingredients":["Dal","Tamarind"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Hyderabadi_Khatti_Dal.JPG/960px-Hyderabadi_Khatti_Dal.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Hyderabadi_Khatti_Dal.JPG","views":1570,"langs":["ur"],"langNames":{"ur":"کھٹی دال"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kodi gudla pulusu","name":"Kodi gudla pulusu","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Kodi_gudla_pulusu","ingredients":["Boiled eggs","tamarind"],"course":"Main","views":328,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kulfa gosht","name":"Kulfa gosht","country":"India","region":"Telangana State","url":"https://en.wikipedia.org/wiki/Kulfa_gosht","ingredients":["Purslane plants (kulfa)","lamb"],"course":"Main","views":1297},{"title":"Pathar-ka-Gosht","name":"Pathar-ka-Gosht","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Pathar-ka-Gosht","ingredients":["Mutton"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Pattar_ka_gosht.JPG/960px-Pattar_ka_gosht.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaharbano","licence":"CC BY-SA 4.0","leadFile":"Pattar_ka_gosht.JPG","views":6101,"langs":["te"],"langNames":{"te":"పత్థర్ కా గోష్త్"},"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tala huwa gosht","name":"Tala huwa gosht","country":"India","region":"Telangana","url":"https://en.wikipedia.org/wiki/Tala_huwa_gosht","ingredients":["Beef","lamb"],"course":"Main","views":1301,"province":"Hyderābād","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Talakaya Kura","name":"Talakaya Kura","country":"India","region":"Andhra Pradesh Telangana","url":"https://en.wikipedia.org/wiki/Talakaya_Kura","ingredients":["lamb"],"prepSummary":"তালাকায় কুরা তেলেঙ্গানা এবং অন্ধ্রপ্রদেশের একটি জনপ্রিয় মাংসের খাবার। তেলুগু ভাষায় তালাকায় অর্থ ছাগল বা মেষশাবকের মাথা। তেঁতুল যোগ করা হলে একে তালাকাইয়া পুলুসুও বলা হয়। তালাকা মানে \"মাথা\" এবং কুরা মানে \"তরকারি\"। এই থালায় মাথা বা ছাগল বা ভেড়া রান্না করা জড়িত। এটি তেলেঙ্গানার অনেক অনুষ্ঠান এবং উৎসবে সর্বাধিক ঘন ঘন পরিবেশিত পদ। এটি অস্থিসন্ধি এবং পিঠের ব্যথার জন্য খুব ভাল, হাড়ের জন্য খুব ভাল ওষুধ। তেলেঙ্গানা ধরনের তালাকায়া কুরা বা মাটন তালাকায়া কুরা তেলেঙ্গানা এবং অন্ধ্রপ্রদেশের একটি জনপ্রিয় মাংসের খাবার। ভারতীয় গরম মশলা দিয়ে রান্না করা হলে এই ছাগলের মাথার তরকারি আরও ভাল স্বাদ প্রদ","course":"Main","views":808,"langs":["bn"],"langNames":{"bn":"তালাকায় কুরা"},"sourceLanguage":"bn"},{"title":"Tamate ka kut","name":"Tamate ka kut","country":"India","region":"Deccan","url":"https://en.wikipedia.org/wiki/Tamate_ka_kut","ingredients":["Tomatoes"],"course":"Main","views":285},{"title":"Mosdeng","name":"Mosdeng","country":"India","region":"Tripuri","url":"https://en.wikipedia.org/wiki/Mosdeng","prepSummary":"மோசுடெங் (Mosdeng) என்பது திரிபுரி உணவாகும். இது மிளகாயினைப் பயன்படுத்தித் தயாரிக்கப்படுகிறது. மிளகாயினை பொதுவாக நெருப்பில் சிறிது எரித்து மிளகாய் புகையின் மூலம் சுவையூட்டித் தயாரிக்கப்படுகிறது. மொசுடெங் என்பது புதிய வறுத்த மிளகாய், உப்பு மற்றும் பெர்மா (புளிக்கவைக்கப்பட்ட) பொறித்து உலர்ந்த மற்றும் எண்ணெய் தோய்க்கப்பட்ட மீனைப் பயன்படுத்தித் தயாரிக்கப்படும் துணை உணவாகும் சில நேரங்களில் காய்கறிகளும் இதில் சேர்க்கப்படுகின்றன.","views":1129,"langs":["bn","ta"],"langNames":{"bn":"মোসদেং","ta":"மோசுடெங்"},"sourceLanguage":"ta"},{"title":"Allahabadi Christmas fruitcake","name":"Allahabadi Christmas fruitcake","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Allahabadi_Christmas_fruitcake","ingredients":["maida","eggs","sugar","marmalade","nuts"],"prepSummary":"Allahabadi cake is made with maida, eggs, clarified butter, sugar, petha, marmalade, nuts, ginger and fennel as its main ingredients.","views":218,"langs":["ta","uk"],"langNames":{"ta":"அலகாபாத் கிறித்துமசு பழ அணிச்சல்","uk":"Аллахабадський торт"}},{"title":"Banaras Lal Bharwamirch","name":"Banaras Lal Bharwamirch","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Banaras_Lal_Bharwamirch","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Ripened_red_stuffed_chilli_pickle_-_Banaras_Lal_Bharwamirch_Aachaar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dinesh Chaubey","licence":"CC0","leadFile":"Ripened_red_stuffed_chilli_pickle_-_Banaras_Lal_Bharwamirch_Aachaar.jpg","views":1020},{"title":"Betel nut chewing","name":"Betel nut chewing","country":"India","region":"Uttar Pradeshi","url":"https://en.wikipedia.org/wiki/Betel_nut_chewing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Betel_1.jpg/960px-Betel_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown artistUnknown artist","licence":"Public domain","leadFile":"Betel_1.jpg","views":378394,"langs":["ar","bn","cs","de","es","fa","fr","hi","id","it","ja","jv","kn","ml","mr","my","ne","or","pl","pt","ru","si","ta","te","tr","uk","ur","vi","zh"],"langNames":{"ar":"التنباك","bn":"পান","cs":"Betelové sousto","de":"Sirih-Pinang","es":"Buyo (betel)","fa":"پان پراک","fr":"Paan","hi":"पान का बीड़ा","id":"Paan","it":"Paan","ja":"ビンロウジ噛み","jv":"Nginang","kn":"ತಾಂಬೂಲ","ml":"മുറുക്കാൻ","mr":"विडा","my":"ကွမ်းယာ","ne":"पान","or":"ଖିଲିପାନ","pl":"Betel (używka)","pt":"Mastigação de noz de bétele","ru":"Жевание бетеля","si":"බුලත් විට","ta":"தாம்பூலம்","te":"తాంబూలము","tr":"Betel cevizi çiğnemek","uk":"Паан (тонізуючий засіб)","ur":"پان","vi":"Ăn trầu","zh":"盤安"}},{"title":"Tunde ke kabab","name":"Tunde ke kabab","country":"India","region":"Uttar Pradesh","url":"https://en.wikipedia.org/wiki/Tunde_ke_kabab","ingredients":["Buffalo meat"],"prepSummary":"टुंडे के कबाब, जिसे गलौटी कबाब के नाम से भी जाना जाता है, कीमा से बना एक व्यंजन है जो लगभग भारत के लखनऊ शहर का पर्याय बन गया है। यह अवधी व्यंजनों का एक हिस्सा है। ऐसा कहा जाता है कि इसमें 160 विभिन्न मसाले शामिल हैं। सामग्री में बारीक कीमा बनाया हुआ भैंस का मांस, सादा दही, गरम मसाला, कसा हुआ अदरक, कुचला हुआ लहसुन, पिसी हुई इलायची, पीसी हुई लौंग, पिघला हुआ घी, सूखा पुदीना, छल्ले में कटा हुआ छोटा प्याज, सिरका, केसर, गुलाब जल शामिल हैं। चीनी, और चूना. टुंडे के कबाब की शुरुआत अवध के नवाब वाजिद अली शाह ने की थी। 1905 में शुरू हुआ लखनऊ का प्रतिष्ठित भोजनालय टुंडे कबाबी, भैंस के मांस से बने गलौटी कबा","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Tunday_Kebabs.jpg/960px-Tunday_Kebabs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lillottama","licence":"CC BY-SA 4.0","leadFile":"Tunday_Kebabs.jpg","views":16409,"langs":["he","hi","or","ur"],"langNames":{"he":"טונדה קבב","hi":"टुंडे कबाबी","or":"ଟୁଣ୍ଡେ କବାବ","ur":"ٹنڈے کباب"},"sourceLanguage":"hi","province":"Lucknow District","city":"Lucknow","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Almora Lakhori Mirchi","name":"Almora Lakhori Mirchi","country":"India","region":"Uttarakhandi","url":"https://en.wikipedia.org/wiki/Almora_Lakhori_Mirchi","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0d/Almora_Lakhori_Mirchi_-_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Leela Ram (Almora Lakhori Mirchi grower) from Amel village of Betalghat tehsil located in Nainital district","licence":"CC0","leadFile":"Almora_Lakhori_Mirchi_-_closeup.jpg","views":1302},{"title":"Mehboob Alam Khan","name":"Mehboob Alam Khan","country":"India","region":"Hyderabadi","url":"https://en.wikipedia.org/wiki/Mehboob_Alam_Khan","views":25571,"notFood":"a person"},{"title":"Hyderabadi pickle","name":"Hyderabadi pickle","country":"India","region":"Hyderabadi","url":"https://en.wikipedia.org/wiki/Hyderabadi_pickle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Sindhri_Mango.JPG/960px-Sindhri_Mango.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khalid Mahmood","licence":"CC BY-SA 3.0","leadFile":"Sindhri_Mango.JPG","views":1289,"langs":["ta"],"langNames":{"ta":"ஐதராபாத்து ஊறுகாய்"}},{"title":"Karachi Bakery","name":"Karachi Bakery","country":"India","region":"Hyderabadi","url":"https://en.wikipedia.org/wiki/Karachi_Bakery","prepSummary":"कराची बेकरी हैदराबाद, तेलंगाना में स्थित है। मुख्य स्टोर मोअज्जम जही मार्केट पर स्थित है। इसकी स्थापना श्री खानचंद रामनानी ने की थी। यह हैदराबाद की लोकप्रिय बेकरियों में से एक है। यह अपने फ्रूट बिस्कुट, कुश और बेर केक के लिए जाना जाता है। अब तक कराची बेकरी पांच शहरों हैदराबाद, बेंगलुरु, चेन्नई, मुंबई, दिल्ली में है। वे अपने उत्पादों का निर्यात मध्य पूर्व, ब्रिटेन और संयुक्त राज्य अमेरिका में रहने वाले भारतीयों के अपने ग्राहक आधार के लिए भी करते हैं।","leadFile":"Karachi_Bakery.png","views":32333,"langs":["bn","hi","te"],"langNames":{"bn":"করাচি বেকারি","hi":"कराची बेकरी","te":"కరాచీ బేకరి"},"sourceLanguage":"hi","notFood":"a company"},{"title":"Shahi tukra","name":"Shahi tukra","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/Shahi_tukra","ingredients":["डबलरोटी","घी","दूध","चीनी"],"prepSummary":"शाही टुकड़ा भारतीय उपमहाद्वीप से एक मिठाई है। इसे मूलतः मुग़ल साम्राज्य के दरबार के लिए बनाया गया था। श्वेत डबलरोटी को तेल या घी में पकाया जाता है, जिसके बाद उसपर दूध और चीनी डाली जाती है। शाही टुकड़े पर केसर, लौंग और इलायची के साथ स्वाद डाला जाता है।","views":21200,"langs":["as","fa","hi","pa"],"langNames":{"as":"শ্বাহী টুকৰা","fa":"شاهی توکرا","hi":"शाही टुकड़ा","pa":"ਸ਼ਾਹੀ ਟੁਕੜਾ"},"sourceLanguage":"hi"},{"title":"Chutney Mary","name":"Chutney Mary","country":"United Kingdom","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Chutney_Mary","views":3207,"notFood":"a restaurant"},{"title":"Country Captain","name":"Country Captain","country":"United States","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Country_Captain","ingredients":["chicken","onions","curry powder","usually golden raisins","almonds"],"prepSummary":"Country Captain (wörtlich übersetzt Landkapitän) ist ein Currygericht, das vor allem in den amerikanischen Südstaaten populär ist. Es besteht aus Huhn, das in der Pfanne angebraten und mit Currypulver gewürzt und dann mit Zutaten wie Zwiebeln, Tomaten, Mandeln, Knoblauch und Rosinen auf kleiner Hitze gekocht wird. Üblicherweise wird als Beilage Reis serviert. Das erste bekannte Rezept für Country Captain wurde 1857 von Eliza Leslie in ihrem Kochbuch Miss Leslie's New Cookery Book veröffentlicht. Darin schreibt sie zur Herkunft: „Dies ist ein ostindisches Gericht und eine sehr einfache Zubereit","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Country_Captain.jpg/960px-Country_Captain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan Costin","licence":"CC BY 2.0","leadFile":"Country_Captain.jpg","views":11561,"langs":["ar","de","id","ja","jv","pa","ru"],"langNames":{"ar":"كانتري كابتن","de":"Country Captain","id":"Country captain","ja":"カントリー・キャプテン","jv":"Kaptén nagara","pa":"ਕੰਟਰੀ ਕੈਪਟਿਨ","ru":"Деревенский капитан"},"sourceLanguage":"de"},{"title":"Curry powder","name":"Curry powder","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Curry_powder","ingredients":["Spices (e.g. coriander","turmeric","cumin","chili peppers)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Curry_powder_in_the_spice-bazaar_in_Istanbul.jpg/960px-Curry_powder_in_the_spice-bazaar_in_Istanbul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomas Steiner","licence":"CC BY-SA 3.0","leadFile":"Curry_powder_in_the_spice-bazaar_in_Istanbul.jpg","views":118848,"langs":["ar","bg","cs","da","de","el","es","et","fa","fi","fr","ha","he","hu","hy","id","ig","is","it","ja","jv","ko","lt","ml","ms","nb","nl","ru","sl","sv","tr","uk","vi","zh"],"langNames":{"ar":"مسحوق الكاري","bg":"Къри (смес от подправки)","cs":"Kari koření","da":"Karry","de":"Curry (Gewürz)","el":"Κάρυ (σκόνη)","es":"Curry en polvo","et":"Karri","fa":"پودر کاری","fi":"Curry","fr":"Curry","ha":"Garin curry","he":"קארי (תבלין)","hu":"Curry (fűszer)","hy":"Կարրի (համեմունք)","id":"Bubuk kari","ig":"Currypawuda","is":"Karríduft","it":"Curry","ja":"カレー粉","jv":"Bubuk kari","ko":"커리가루","lt":"Karis (prieskoniai)","ml":"കറി പൗഡർ","ms":"Serbuk kari","nl":"Kerrie","nb":"Karri","ru":"Карри (приправа)","sl":"Karijev prašek","sv":"Curry","tr":"Köri tozu","uk":"Карі (приправа)","vi":"Bột cà ri","zh":"咖喱粉"}},{"title":"Dishoom (restaurant)","name":"Dishoom (restaurant)","country":"India","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Dishoom_(restaurant)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Dishoom_King%27s_Cross_interior_4.jpg/960px-Dishoom_King%27s_Cross_interior_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bex Walton","licence":"CC BY 2.0","leadFile":"Dishoom_King's_Cross_interior_4.jpg","views":64302,"notFood":"a restaurant"},{"title":"Kedgeree","name":"Kedgeree","country":"India","url":"https://en.wikipedia.org/wiki/Kedgeree","ingredients":["Rice","smoked haddock","eggs","parsley","butter or cream"],"prepSummary":"ਕੇਡਗਰੀ ਪਕਵਾਨ ਹੈ ਜਿਸ ਵਿੱਚ ਪਕਾਈਆਂ ਹੋਈਆਂ, ਫਲੇਕ ਕੀਤੀਆਂ ਮੱਛੀਆਂ (ਰਵਾਇਤੀ ਤੌਰ 'ਤੇ ਪੀਤੀਆਂ ਜਾਂਦੀਆਂ ਹੈਡੌਕ ), ਉਬਾਲੇ ਹੋਏ ਚੌਲ, ਪਾਰਸਲੇ, ਸਖ਼ਤ-ਉਬਾਲੇ ਹੋਏ ਆਂਡੇ, ਕਰੀ ਪਾਊਡਰ, ਨਿੰਬੂ ਦਾ ਰਸ, ਨਮਕ, ਮੱਖਣ ਜਾਂ ਕਰੀਮ, ਅਤੇ ਕਦੇ-ਕਦੇ ਸੁਲਤਾਨ ਸ਼ਾਮਲ ਹੁੰਦੇ ਹਨ। ਇਸ ਡਿਸ਼ ਨੂੰ ਗਰਮ ਜਾਂ ਠੰਡਾ ਖਾਧਾ ਜਾ ਸਕਦਾ ਹੈ। ਹੈਡੌਕ ਦੀ ਬਜਾਏ ਹੋਰ ਮੱਛੀਆਂ ਜਿਵੇਂ ਕਿ ਟੁਨਾ ਜਾਂ ਸੈਲਮਨ ਦੀ ਵਰਤੋਂ ਕੀਤੀ ਜਾ ਸਕਦੀ ਹੈ। ਹਾਲਾਂਕਿ ਇਹ ਰਵਾਇਤੀ ਨਹੀਂ ਹਨ। ਸਕਾਟਲੈਂਡ ਵਿੱਚ, ਕਿੱਪਰਾਂ ਨੂੰ ਭਾਰਤ ਵਿੱਚ ਖਿਚੜੀ ਫਲੀਆਂ ਅਤੇ ਚੌਲਾਂ ਦੇ ਪਕਵਾਨਾਂ ਦੀ ਇੱਕ ਵੱਡੀ ਕਿਸਮ ਹੈ। ਇਹ ਪਕਵਾਨ ਹਰੇਕ ਵਿਅੰਜਨ ਲਈ ਤਿਆਰ ਕੀਤੇ ਗਏ ਮਸਾਲੇ ਦੇ ਮਿਸ਼ਰਣ ਨਾਲ ਬਣਾਏ ਜਾਂਦੇ ਹਨ ਅਤੇ ਸ਼ਾਮਲ ਕਰਨ ਤੋਂ ਪਹਿਲਾਂ ਜਾਂ ਤਾਂ ਸੁੱਕੇ-ਟੋਸਟ ਕੀਤੇ ਜਾਂਦੇ ਹਨ ਜਾਂ ਤੇਲ ਵਿੱਚ ਤਲ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Kedgeree.jpg/960px-Kedgeree.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Justinc","licence":"CC BY-SA 2.0","leadFile":"Kedgeree.jpg","views":134487,"langs":["de","es","fr","he","id","it","ja","jv","pa","pt","ru","th","tr","uk","uz"],"langNames":{"de":"Kedgeree","es":"Kedgeree","fr":"Kedgeree","he":"קדגרי","id":"Kedgeree","it":"Kedgeree","ja":"ケジャリー","jv":"Kedgeree","pa":"ਕੇਡਗਰੀ","pt":"Kedgeree","ru":"Кеджери","th":"เคดเจอรี","tr":"Kedgeree","uk":"Кеджері","uz":"Kedjeri"},"sourceLanguage":"pa","originClaims":["India","United Kingdom"]},{"title":"Kutti pi","name":"Kutti pi","country":"India","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Kutti_pi","ingredients":["Animal fetus"],"prepSummary":"কুটি পি (উচ্চারণ 'কুটী-পাই') হলো ইঙ্গ-ভারতীয় খাবারের একটি পদ। এটি সাধারণত ছাগল থেকে নেওয়া একটি অজাত সন্তান (ভ্রূণ) এর মাংস দিয়ে তৈরি হয়। এটি শুধুমাত্র অ্যাঙ্গলো-ইন্ডিয়ান সম্প্রদায়ের মধ্যে পাওয়া যায়, যেখানে এটি একটি স্বাদু খাবার হিসেবে বিবেচিত হয়। যদিও এটি উভয় পিতৃ সংস্কৃতিতে একটি নিন্দিত ও নিষিদ্ধ খাবার হিসেবে দেখা হয়। বালট (খাদ্য) ছাড়া এটি কোনো সংস্কৃতিতেই সাধারণ খাবার হিসেবে গৃহীত হয় না, তবে দক্ষিণ-পূর্ব এশিয়ার কিছু দেশে এটি প্রচলিত খাদ্য হিসেবে গ্রহণ করা হয়। সাধারণত হাঁস বা মুরগির একটি বিকাশমান ভ্রূণ সেদ্ধ করে খাওয়া হয়। ইঙ্গ-ভারতীয় নয় এমন মাংসের বাজারগুলিতে প্রাণীর অন্যান","views":5941,"langs":["bn"],"langNames":{"bn":"কুট্টি পি"},"sourceLanguage":"bn"},{"title":"Madras curry","name":"Madras curry","country":"India","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Madras_curry","ingredients":["Curry powder"],"prepSummary":"மெட்ராஸ் கறி அல்லது மெட்ராஸ் சாஸ் மிகவும் சூடான கறி சாஸ் (மீன் கறி சிறிது வேறுபட்டது), சிவப்பு வண்ணம் கொண்டது. மிளகாய் பொடி அதிகமாக பயன்படுத்தப்படுகிறது. சிலநேரங்களில் தயிர், அதிக காரத்தைக் குறைப்பதற்காக சேர்க்கப்படுகிறது.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Madras_Curry.JPG/960px-Madras_Curry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Madras_Curry.JPG","views":60343,"langs":["es","id","jv","ta","ur"],"langNames":{"es":"Curry de Madrás","id":"Kari Madras","jv":"Kari Madras","ta":"மெட்ராஸ் கறி","ur":"مدراسی سالن"},"sourceLanguage":"ta"},{"title":"Major Grey's Chutney","name":"Major Grey's Chutney","country":"India","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Major_Grey's_Chutney","prepSummary":"Major Grey’s Chutney adalah catni mangga yang paling terkenal di dunia Barat. Rasanya manis-asam-pedas sekaligus, dengan potongan mangga yang lembut, kismis mengembang, aroma asam jawa samar, dan sedikit gigitan rempah yang hangat. Di Inggris dan Amerika, orang biasa menyandingkannya dengan cold cut, keju cheddar tua, samosa, atau sekadar olesan di roti tawar saat makan siang. Kalau Anda pernah makan di restoran India di London atau New York dan disodori “sweet mango catni” dalam botol kecil, hampir pasti itu versi Major Grey’s Chutney. Cerita di balik namanya terdengar sangat kolonial: konon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Clear_Glass_Bottle_Full_of_Major_Grey%E2%80%99s_Sun_Brand_Chutney_From_the_1904_World%E2%80%99s_Fair.jpg/960px-Clear_Glass_Bottle_Full_of_Major_Grey%E2%80%99s_Sun_Brand_Chutney_From_the_1904_World%E2%80%99s_Fair.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Clear_Glass_Bottle_Full_of_Major_Grey’s_Sun_Brand_Chutney_From_the_1904_World’s_Fair.jpg","views":10077,"langs":["id"],"langNames":{"id":"Major Grey's Chutney"},"sourceLanguage":"id"},{"title":"Mowgli Street Food","name":"Mowgli Street Food","country":"India","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Mowgli_Street_Food","leadFile":"Mowgli_Street_Food_logo.jpg","views":2353},{"title":"Veeraswamy","name":"Veeraswamy","country":"United Kingdom","region":"Anglo-Indian","url":"https://en.wikipedia.org/wiki/Veeraswamy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Veeraswamy_2008_07_01.jpg/960px-Veeraswamy_2008_07_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alex.muller","licence":"CC BY-SA 3.0","leadFile":"Veeraswamy_2008_07_01.jpg","views":26904,"langs":["ml","ta"],"langNames":{"ml":"വീരസ്വാമി","ta":"வீராச்சாமி உணவு விடுதி"},"notFood":"a restaurant"},{"title":"Pankaj Bhadouria","name":"Pankaj Bhadouria","country":"India","region":"Awadhi","url":"https://en.wikipedia.org/wiki/Pankaj_Bhadouria","photo":"https://upload.wikimedia.org/wikipedia/commons/2/20/Pankaj_Bhadouria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fatma Siddiqui","licence":"CC BY-SA 4.0","leadFile":"Pankaj_Bhadouria.jpg","views":25518,"langs":["as","bn","hi","mr","pa","ta","te","ur"],"langNames":{"as":"পংকজ ভাদৌৰিয়া","bn":"পঙ্কজ ভাদৌরিয়া","hi":"पंकज भदौरिया","mr":"पंकज भदौरिया","pa":"ਪੰਕਜ ਭਦੂਰੀਆ","ta":"பங்கஜ் பதௌரியா","te":"పంకజ్ భడౌరియా","ur":"پنکج بھدوریہ"},"notFood":"a person"},{"title":"Seekh kebab","name":"Seekh kebab","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Seekh_kebab","ingredients":["Indian spices","spiced minced or ground meat","usually lamb","beef","or chicken"],"prepSummary":"सीख़ कबाब एक प्रकार का कबाब है, जो भारतीय उपमहाद्वीप में बहुत प्रचलित है। इसे मसाले और गोमांस, मुर्ग़ या भेड़ से बनाया जाता है। सीख़ कबाब दक्षिण एशिया भर के घरों और रेस्तरां में तैयार किया जाता है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Pakistani_Food_Beef_Kabobs.jpg/960px-Pakistani_Food_Beef_Kabobs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jess Lander from Culver City, CA, USA","licence":"CC BY 2.0","leadFile":"Pakistani_Food_Beef_Kabobs.jpg","views":40359,"langs":["ar","bn","he","hi","jv","kn","ko","pa","ta","ur"],"langNames":{"ar":"سيخ كباب","bn":"শিক কাবাব","he":"סיח קבב","hi":"सीख़ कबाब","jv":"Seekh kebab","kn":"ಸೀಖ್ ಕಬಾಬ್","ko":"시크 케밥","pa":"ਸੀਖ਼ ਕਬਾਬ","ta":"ஷீக் கபாப்","ur":"سیخ کباب"},"sourceLanguage":"hi"},{"title":"Tehri (dish)","name":"Tehri (dish)","country":"India","region":"Indian Subcontinent","url":"https://en.wikipedia.org/wiki/Tehri_(dish)","prepSummary":"ತಹರಿ (ತೆಹರಿ) ಅವಧಿ ಪಾಕಪದ್ಧತಿಯಲ್ಲಿ ಹಳದಿ ಬಣ್ಣದ ಅಕ್ಕಿ ಖಾದ್ಯವಾಗಿದೆ. ರುಚಿ ಮತ್ತು ಬಣ್ಣಕ್ಕಾಗಿ ಸಾದಾ ಅನ್ನಕ್ಕೆ ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು ಸೇರಿಸಲಾಗುತ್ತದೆ. ತಹರಿಯ ಒಂದು ರೂಪದಲ್ಲಿ, ಅನ್ನಕ್ಕೆ ಆಲೂಗಡ್ಡೆಗಳನ್ನು ಸೇರಿಸಲಾಗುತ್ತದೆ. ಈ ಖಾದ್ಯವು ಹೈದರಾಬಾದ್ ಮತ್ತು ನಾಂದೇಡ್‍ನಲ್ಲಿ ಅತ್ಯಂತ ಜನಪ್ರಿಯವಾಗಿದೆ. ತಹರಿ ಬಿರಿಯಾನಿಯ ಸಸ್ಯಾಹಾರಿ ರೂಪಕ್ಕೆ ನೀಡಲಾದ ಹೆಸರಾಗಿದೆ. ಇದನ್ನು ವಿವಿಧ ಬಗೆಯ ಮಾಂಸಗಳು ಮತ್ತು ಹಸಿರು ಬಟಾಣಿಗಳಿಂದಲೂ ತಯಾರಿಸಬಹುದು. ಎರಡನೇ ಮಹಾಯುದ್ಧದ ವೇಳೆ ಮಾಂಸದ ಬೆಲೆಗಳು ಗಣನೀಯವಾಗಿ ಏರಿದಾಗ ಬಿರಿಯಾನಿಯಲ್ಲಿ ಜನಪ್ರಿಯ ಬದಲಿ ಪದಾರ್ಥವಾದಾಗ ತೆಹರಿ ಹೆಚ್ಚು ಜನಪ್ರಿಯವಾಯಿತು. ಬಿರಿಯಾನಿಯನ್ನು ತಯಾರಿಸುವ ಸಾಂಪ್ರದಾಯಿಕ ವಿಧಾನದಲ್ಲಿ ಅಕ್ಕಿಯನ್ನು ಮಾಂಸಕ್ಕೆ ಸೇರಿಸಲಾಗುತ್ತದೆ. ಆದರೆ ತೆಹರಿಯನ್ನು ತಯಾರಿಸುವಾಗ ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Tehri_With_Kachumbar_Salad.JPG/960px-Tehri_With_Kachumbar_Salad.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Tehri_With_Kachumbar_Salad.JPG","views":24827,"langs":["as","bn","kn","ur"],"langNames":{"as":"তেহৰি","bn":"তেহারি","kn":"ತಹರಿ","ur":"تہری (پکوان)"},"sourceLanguage":"kn"},{"title":"Chow mein","name":"Chow mein","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Chow_mein","ingredients":["Noodles","soy sauce","vegetables"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Homemade_Chow_mein_with_shrimps_and_meat_with_a_choy_and_Choung.jpg/960px-Homemade_Chow_mein_with_shrimps_and_meat_with_a_choy_and_Choung.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Homemade_Chow_mein_with_shrimps_and_meat_with_a_choy_and_Choung.jpg","views":236394,"langs":["ar","as","bn","da","de","es","fa","fi","fr","gl","ha","id","it","ja","jv","ka","kn","ko","nb","ne","nl","pl","ru","sv","sw","te","th","uk","zh"],"langNames":{"ar":"شومن (طبق)","as":"চাউ মিন","bn":"চাউমিন","da":"Chow mein","de":"Chow mein","es":"Chow mein","fa":"چو مین","fi":"Chow mein","fr":"Chow mein","gl":"Chow mein","ha":"Cutar da ita","id":"Mi goreng Tionghoa","it":"Chow mein","ja":"炒麺","jv":"Chow mein","ka":"ჩოუ-მეინი","kn":"ಚೌಮೀನ್","ko":"차오몐","ne":"चाउमिन","nl":"Chow mein","nb":"Chow mein","pl":"Chow mein","ru":"Чоу мейн","sv":"Chow mein","sw":"Chow mein","te":"చౌ మెయిన్","th":"เฉ่าเมี่ยน","uk":"Чоу мейн","zh":"中式炒面"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fish in Meitei culture","name":"Fish in Meitei culture","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Fish_in_Meitei_culture","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Ngari-fish.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lairencha","licence":"CC BY-SA 4.0","leadFile":"Ngari-fish.png","views":1031},{"title":"Hentak","name":"Hentak","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Hentak","views":2951},{"title":"Kabok","name":"Kabok","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Kabok","prepSummary":"கபோக் (Kabok) அல்லது காபோக் என்பது மெய்தெய் மணிப்பூரி இன உணவுப் பொருளாகும். இது பொதுவாக அரிசிப் பொரி, வறுத்த அரிசி, வெல்லப்பாகு ஆகியவற்றால் ஆனது. இது குறைந்த விலையிலான ஆரோக்கியமான உணவாகவும், நல்ல ஊட்டச்சத்து மதிப்பு கொண்ட உணவாகவும் உள்ளது. எள், சர்க்கரை, உப்பு, இதனுடன் சேர்த்துப் பயன்படுத்தலாம். இது திருவிழா போன்ற சடங்குகளில் பயன்படுத்தப்படுகிறது. இது இந்திய மாநிலமான மணிப்பூரில், குறிப்பாக மெய்தெய் இனத்தவர்களிடையே மிகவும் பிரபலமான சிற்றுண்டியாகும். மணிப்பூரில் கபோக் உற்பத்தி செய்யும் மிகப்பெரிய கிராமம், திரோங்லாபி கிராமம் ஆகும். வடகிழக்கு பிராந்தியத்தில், கபோக் முக்கியமாக அசாம், மணிப்பூரில் பி","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Manipuri_snacks_01.JPG/960px-Manipuri_snacks_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Goumisao","licence":"CC BY-SA 4.0","leadFile":"Manipuri_snacks_01.JPG","views":702,"langs":["ta"],"langNames":{"ta":"கபோக்"},"sourceLanguage":"ta"},{"title":"Nga thongba","name":"Nga thongba","country":"India","region":"Manipur","url":"https://en.wikipedia.org/wiki/Nga_thongba","prepSummary":"The fish is first washed thoroughly and drained. Vegetables and herbs are cleaned, chopped, and set aside. Mustard oil is heated in a kadhai or wok, and cumin seeds are added to release aroma. Onions are sautéed until soft, followed by ginger-garlic paste and hooker chives. Spices such as turmeric, coriander powder, and coarsely ground red chilli are incorporated into the base. Fish pieces are added to the pan and cooked over low to medium heat. Water, green peas, heiribob, and optional potatoes are added to form the curry. The tempering is prepared in a separate pan and added to the simmering curry.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Taothong_%28Nga_Ataoba_Thongba%29_-_a_type_of_Nga_Thongba_%28fish_curry%29_-_Traditional_Meitei_cuisine_-_Gastronomic_cultural_heritage_of_Manipur_%26_domestic_and_international_Meitei_diasporas.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Ishani Nath","licence":"CC BY-SA 4.0","leadFile":"Taothong_(Nga_Ataoba_Thongba)_-_a_type_of_Nga_Thongba_(fish_curry)_-_Traditional_Meitei_cuisine_-_Gastronomic_cultural_heritage_of_Manipur_&_domestic_and_international_Meitei_diasporas.jpg","views":421,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tharoi thongba","name":"Tharoi thongba","country":"India","region":"Meitei","url":"https://en.wikipedia.org/wiki/Tharoi_thongba","prepSummary":"Cooking tharoi requires prior planning. The snails must be bought at least two days before cooking and kept soaked with some grains of rice. This process helps remove mud, debris, and baby snails from inside the shells. The front and back ends of the snails are cut one day before cooking, or at least three to four hours before. They are then soaked in salted water. After soaking, the snails must be washed at least eight to ten times, or until the water becomes clear. Fresh snails are usually soaked overnight in salted water and washed properly to remove dirt particles and mud. There are specific seasons for preparing this dish. It cannot be consumed during the rainy season.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Tharoi_thongba-fresh_water_snail_curry-Hojai-Assam.jpg/960px-Tharoi_thongba-fresh_water_snail_curry-Hojai-Assam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"অজয় দাস","licence":"CC BY-SA 4.0","leadFile":"Tharoi_thongba-fresh_water_snail_curry-Hojai-Assam.jpg","views":510},{"title":"Goshtaab","name":"Goshtaab","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Goshtaab","ingredients":["Minced mutton","yogurt","spices"],"prepSummary":"Goshtaab is made from finely minced mutton, which is pounded to achieve a smooth, paste-like consistency. The meat is then shaped into large, round meatballs and cooked in a flavorful yogurt-based gravy. The gravy is enriched with a blend of aromatic spices, including fennel, cardamom, cloves, and ginger powder, which lend the dish its distinctive flavor. The cooking process is slow, ensuring that the meatballs remain tender and the gravy attains a creamy texture. The dish is traditionally prepared by wazas (master chefs) in Kashmir, who are experts in the art of wazwan, a multi-course Kashmiri feast.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Goshtaba_wazwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Oniongas","licence":"Public domain","leadFile":"Goshtaba_wazwan.jpg","views":6816,"langs":["es"],"langNames":{"es":"Gushtaba"}},{"title":"Murgh musallam","name":"Murgh musallam","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Murgh_musallam","ingredients":["Whole Chicken","minced meats","eggs","onion","ghee","ginger","garlic","saffron"],"prepSummary":"मुर्ग़ मुसल्लम भारतीय उपमहाद्वीप से एक मुग़लाई पकवान है। पूरे चिकन को अदरक और लहसुन पेस्ट में डालकर, उबले हुए अंडों से भरकर, केसर, दालचीनी, लौंग, इलायची और मिर्ची जैसे अन्य मसालों से तड़का जाता है। पकाने के बाद, मुर्ग़ मुसल्लम को बादाम और वरक़ से सजाया जाता है।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Murgh_Musallam_-_Musamman.jpg/960px-Murgh_Musallam_-_Musamman.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Souradepp","licence":"CC BY-SA 4.0","leadFile":"Murgh_Musallam_-_Musamman.jpg","views":21297,"langs":["bn","fa","hi","jv","kn","ko","pa","uk","ur"],"langNames":{"bn":"মুরগি মুসল্লম","fa":"مرغ مسلم","hi":"मुर्ग मुसल्लम","jv":"Murgh musallam","kn":"ಮುರ್ಗ್ ಮುಸಲ್ಲಮ್","ko":"무르그 무살람","pa":"ਮੁਰਗ ਮੁਸੱਲਮ","uk":"Мургх Мусаллам","ur":"مرغ مسلم"},"sourceLanguage":"hi"},{"title":"Riste (dish)","name":"Riste (dish)","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Riste_(dish)","course":"WazwanMain","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d7/Rista_wazwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Oniongas","licence":"Public domain","leadFile":"Rista_wazwan.jpg","views":2286},{"title":"Rogan josh","name":"Rogan josh","country":"Iran","region":"Kashmir under the Mughal Empire","url":"https://en.wikipedia.org/wiki/Rogan_josh","ingredients":["Lamb or goat","alkanet root"],"prepSummary":"Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. Its characteristic deep red colour traditionally comes from herbs such as the dried flowers or root of Alkanna tinctoria (ratan jot, dyer's alkanet) There are different approaches in preparation.","course":"WazwanMain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Rogan_Josh_Kashmiri.jpg/960px-Rogan_Josh_Kashmiri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spice Eats","licence":"CC BY 3.0","leadFile":"Rogan_Josh_Kashmiri.jpg","views":146101,"langs":["as","bn","ca","de","es","fa","fi","fr","hi","ja","jv","kn","ko","ml","ne","pa","pl"],"langNames":{"as":"ৰোগন জোশ","bn":"রোগন জোশ","ca":"Rogan josh","de":"Rogan Josh","es":"Rogan josh","fa":"روغن جوش","fi":"Rogan josh","fr":"Rogan josh","hi":"रोग़न जोश","ja":"ローガンジョシュ","jv":"Rogan josh","kn":"ರೋಗನ್ ಜೋಶ್","ko":"로간 조시","ml":"രോഗൻ ജോഷ്","ne":"रोगन जोस","pa":"ਰੋਗਨ ਜੋਸ਼","pl":"Rogan josh"}},{"title":"Shab deg","name":"Shab deg","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Shab_deg","ingredients":["Mutton","turnip"],"prepSummary":"शब देग (कश्मीरी: شب دیگ) एक कश्मीरी व्यंजन है।यह मटन और शलगम का शोरबा है, जिसे रात भर उबलने के लिए छोड़ा जाता है। फ़ारसी भाषा में शब अर्थात \"रात\" और देग अर्थात \"कढ़ाई\"। शब देग मुग़लाई मूल का है और कश्मीर घाटी से आया है।","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Shab_Daigg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tariq Khan","licence":"CC BY 3.0","leadFile":"Shab_Daigg.jpg","views":1799,"langs":["hi","ur"],"langNames":{"hi":"शब देग","ur":"شب دیگ"},"sourceLanguage":"hi"},{"title":"Sülen","name":"Sülen","country":"India","region":"Mughlai","url":"https://en.wikipedia.org/wiki/S%C3%BClen","prepSummary":"Mutton and cardamom are the principal ingredients of the base cooking broth, with the addition of galangal present in seven of the 27 recipes, and cinnamon used just once. The most common ingredients are vinegar, chives, leeks and onions, used in over half the recipes. Ginger, sheep offal, black pepper, coriander leaves and \"sheep liver sauce\" also appear in several of the YSZY recipes. Pureed chickpea is added to the soup as a thickener in over half the recipes. One recipe combines fenugreek seeds with the chickpea mash.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/%D0%A8%D1%83%D0%BB%D1%8D%D0%BD_%282%29.jpg/960px-%D0%A8%D1%83%D0%BB%D1%8D%D0%BD_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gosser13","licence":"CC BY-SA 4.0","leadFile":"Шулэн_(2).jpg","views":1836,"langs":["ko","ru"],"langNames":{"ko":"슐렌","ru":"Шулэн"}},{"title":"Tabak maaz","name":"Tabak maaz","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Tabak_maaz","ingredients":["Lamb ribs","milk","ghee","spices"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/6/65/Tabak_Maaz_Kashmiri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Officialthor31","licence":"CC BY-SA 4.0","leadFile":"Tabak_Maaz_Kashmiri.jpg","views":4636},{"title":"Tuji","name":"Tuji","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Tuji","ingredients":["Meat spices"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/1/14/Kashmiri_Tujji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Officialthor31","licence":"CC BY-SA 4.0","leadFile":"Kashmiri_Tujji.jpg","views":774},{"title":"Jalebi","name":"Jalebi","country":"Egypt","region":"West Asia","url":"https://en.wikipedia.org/wiki/Jalebi","ingredients":["Maida flour or yeasted dough","saffron","ghee","sugar or honey"],"prepSummary":"الزَلَابِيَةُ أَو الزلابيا أو المشبك هي نوع من أنواع الحلويات الشعبية مشهورة في عدد من البلدان العربية خاصة في مصر والشام والمغرب العربي والعراق. يكثر الإقبال عليها في شهر رمضان، توزع كصدقات وكثيراً ما تشاهد صواني الزلابيا في الجوامع والمساجد لتوزع كنذر أو صدقة.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Basavanagudi_Kadalekai_Parishe_%282025%29_Bangalore_%2886%29.jpg/960px-Basavanagudi_Kadalekai_Parishe_%282025%29_Bangalore_%2886%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gpkp","licence":"CC BY-SA 4.0","leadFile":"Basavanagudi_Kadalekai_Parishe_(2025)_Bangalore_(86).jpg","views":124723,"langs":["ar","as","az","bg","bn","ca","de","es","eu","fa","fi","fr","gu","ha","he","hi","hy","id","ig","it","ja","jv","kn","ko","ml","mr","my","ne","nl","pa","pl","pt","ru","sw","ta","te","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"زلابية","as":"জেলেপী","az":"Jalebi","bg":"Джалеби","bn":"জিলাপি","ca":"Zlabia","de":"Jalebi","es":"Yalebi","eu":"Jalebi","fa":"زولبیا","fi":"Jalebi","fr":"Zlabia","gu":"જલેબી","ha":"Abincin Jalebi","he":"זלאביה","hi":"जलेबी","hy":"Ջալեբի","id":"Jalebi","ig":"Jalebi","it":"Jalebi","ja":"ジャレビ","jv":"Jalébi","kn":"ಜಿಲೇಬಿ","ko":"잘레비","ml":"ജിലേബി","mr":"जिलबी","my":"ဂျလေဘီ","ne":"जेरी","nl":"Jalebi","pa":"ਜਲੇਬੀ","pl":"Jalebi","pt":"Jalebi","ru":"Джалеби","sw":"Jalebi","ta":"ஜிலேபி","te":"జిలేబీ","tr":"Zulbiye","uk":"Джалебі","ur":"جلیبی","uz":"Zulbiya","vi":"Jalebi","zh":"炸糖漿甜麵圈"},"sourceLanguage":"ar"},{"title":"Pathia","name":"Pathia","country":"United Kingdom","region":"Parsi","url":"https://en.wikipedia.org/wiki/Pathia","ingredients":["Chili peppers","tamarind","lime","sugar"],"prepSummary":"Le pathia est une forme de curry principalement vendue dans les curry house, au Royaume-Uni. Il est « chaud », doux et aigre, et ses principaux ingrédients sont le piment, le vinaigre, le sucre, le gingembre, la coriandre et l'ail. Il s'est développé à partir d'un plat du même nom, appelé aussi patio, issu de la cuisine parsie (zoroastriens indiens), où il consiste en un ragoût de fruits de mer qui accompagne habituellement le dhan (plat de riz blanc) et le dar (plat de légumineuses, ou dal).","course":"Hot, with Pilau rice","views":7402,"langs":["fr"],"langNames":{"fr":"Pathia"},"sourceLanguage":"fr"},{"title":"Tungtap","name":"Tungtap","country":"India","region":"of Northeast India","url":"https://en.wikipedia.org/wiki/Tungtap","prepSummary":"துங்டாப்(Tungtap) என்பது மேகாலய சமையலில் காணப்படும் ஒரு புளிக்கவைக்கப்பட்ட மீன் விழுது ஆகும், இது காசி மற்றும் காரோ மக்களால் உட்கொள்ளப்படுகிறது. கென்டாக்கைப் போலவே, இதுவும் இந்தியன் ஃப்ளையிங் பார்ப் அல்லது பூல் பார்ப் மீன்களை வெயிலில் உலர்த்தி, உப்பு சேர்த்து, காற்று புகாத ஒரு மண்பாண்டத்தில் புளிக்கவைத்துத் தயாரிக்கப்படுகிறது. அந்தப் பாத்திரம் பாண்டன் இலைகளால் மூடப்பட்டு, நூல்களால் கட்டப்படுகிறது. இதை கறியில் பயன்படுத்தலாம் அல்லது சாதத்துடன் சாப்பிடலாம், வெங்காயம், பூண்டு, மிளகாய் மற்றும் சான்தோசைலம் நிடிடம் ஆகியவற்றுடன் கலந்து ஊறுகாய் அல்லது சட்னியாகவும் சாப்பிடலாம். துங்டாப் ஒரு பஞ்சுபோன்ற,","views":805,"langs":["ta"],"langNames":{"ta":"துங்டாப்"},"sourceLanguage":"ta"},{"title":"Amchoor","name":"Amchoor","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Amchoor","prepSummary":"To make amchoor, early-season mangoes are harvested while still green and unripe. Once harvested, the green mangoes are peeled, thinly sliced, and sun-dried. The dried slices, which are light brown and resemble strips of woody bark, can be purchased whole and ground by the individual at home, but the majority of the slices processed in this way are ground into fine powder and sold as ready-made amchoor.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Dried_Mango_Slices.JPG/960px-Dried_Mango_Slices.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Dried_Mango_Slices.JPG","views":25202,"langs":["ar","bn","de","fr","hi","hy","jv","mr","nl","uk","uz"],"langNames":{"ar":"أمجور","bn":"আমচুর","de":"Amchur","fr":"Amchur","hi":"अमचूर","hy":"Ամչուր","jv":"Amchoor","mr":"आमचूर","nl":"Amchoor","uk":"Амчур","uz":"Amchoor"}},{"title":"Arhar","name":"Arhar","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Arhar","prepSummary":"World production of pigeon peas is estimated at 4.49 million tons. About 63% of this production comes from India. The total number of hectares grown to pigeon pea is estimated at 5.4 million. Malawi's Nandolo Farmers' Association is supported by international aid via the charity Christian Aid. The pigeon pea is an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, Africa and Central America, in that order, are the world's three main pigeon pea-producing regions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Cajanus_cajan_Blanco1.167-cropped.jpg/960px-Cajanus_cajan_Blanco1.167-cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francisco Manuel Blanco (O.S.A.)","licence":"Public domain","leadFile":"Cajanus_cajan_Blanco1.167-cropped.jpg","views":402,"langs":["ar","az","bn","ca","cs","de","es","et","fa","fi","fr","gu","ha","hi","hu","id","is","it","ja","jv","ka","kn","ko","lv","mg","ml","mr","ms","ne","nl","pa","pl","pt","ru","sv","sw","ta","te","th","tl","uk","ur","vi","zh"],"langNames":{"ar":"بازلاء هندية","az":"Cajanus cajan","bn":"অড়হর","ca":"Pèsol d'Angola","cs":"Kajan indický","de":"Straucherbse","es":"Cajanus cajan","et":"Harilik tuvihernes","fa":"نخود کفتری","fi":"Kyyhkynherne","fr":"Pois d'Angole","gu":"તુવેર","ha":"Waaken Santanbul","hi":"अरहर दाल","hu":"Galambborsó","id":"Gude","is":"Dúfnabaun","it":"Cajanus cajan","ja":"キマメ","jv":"Kacang dara","ka":"მტრედიცერცვა","kn":"ತೊಗರಿ ಕಾಳು","ko":"비둘기콩","lv":"Cūku zirņi","mg":"Cajanus cajan","ml":"തുവര","mr":"तूर","ms":"Kacang dal","ne":"रहर (दाल)","nl":"Wandoe","pa":"ਅਰਹਰ","pl":"Nikla indyjska","pt":"Guandu","ru":"Голубиный горох","sv":"Duvärt","sw":"Mbaazi (mmea)","ta":"துவரை","te":"కందులు","th":"ถั่วมะแฮะ","tl":"Kadyos","uk":"Cajanus cajan","ur":"ارہر","vi":"Đậu triều","zh":"木豆"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Jeera bhaat","name":"Jeera bhaat","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Jeera_bhaat","ingredients":["Rice","cumin seeds","onions"],"prepSummary":"Cumin seeds are fried in hot oil. Long-grain basmati rice and salt are added to it. Water is then poured and allowed to boil with covered lid at high flame. The rice then is steamed on low flame until all the water is absorbed.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Jeera-rice.JPG/960px-Jeera-rice.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia Goyal","licence":"CC BY-SA 2.0","leadFile":"Jeera-rice.JPG","views":11292,"langs":["bn","hi","kn","ta"],"langNames":{"bn":"জিরা ভাত","hi":"जीरा राइस","kn":"ಜೀರಾ ರೈಸ್","ta":"சீரகச் சாதம்"}},{"title":"Mutton pulao","name":"Mutton pulao","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Mutton_pulao","views":1990,"langs":["ur"],"langNames":{"ur":"مٹن پلاؤ"}},{"title":"Tandoori masala","name":"Tandoori masala","country":"India","region":"North Indian","url":"https://en.wikipedia.org/wiki/Tandoori_masala","prepSummary":"El tanduri masala (‘especias al horno’) es una mezcla de especias diversas (masala) muy empleada en la cocina de la India y de Pakistán. Es de notar que se denomina así indistintamente también a los platos indios que contienen esta mezcla de especias o que han sido cocinados al estilo tandur (es decir usando un Horno de Barro). Las especias que contiene esta mezcla varían en cierta medida entre distintas regiones pero por lo general incluyen: garam masala, jengibre, cebolla, pimienta de cayena, comino, pimienta, cardamomo, alholva, ajo, coriandro, y, a veces, otras especies y aditivos. Algunos","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tandoori_masala.jpg/960px-Tandoori_masala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kamava1971","licence":"CC BY-SA 4.0","leadFile":"Tandoori_masala.jpg","views":18158,"langs":["ar","de","el","es","eu","fr","he","jv","nb","nl","sv"],"langNames":{"ar":"تندوري مصالحة","de":"Tanduri Masala","el":"Ταντούρι μασάλα","es":"Tandoori masala","eu":"Tandoori masala","fr":"Tandoori (mélange d'épices)","he":"טנדורי מסאלה","jv":"Tandoori masala","nl":"Tandoori masala","nb":"Tandoori masala","sv":"Tandoori masala"},"sourceLanguage":"es"},{"title":"Coconut chutney","name":"Coconut chutney","country":"India","region":"Coastal Andhra","url":"https://en.wikipedia.org/wiki/Coconut_chutney","ingredients":["Coconut","ginger","chillies","curry leaves","mustard seeds"],"prepSummary":"தேங்காய் சட்னி (Coconut chutney) தென்னிந்திய சட்னி வகைகளில் ஒன்று. இது தென்னிந்திய மாநிலங்களில் பொதுவாகப் பயன்படுத்தப்படும் தொடுகறி அல்லது மைய உணவுகளில் இணை பதார்த்தமாக உள்ளது. இவை பொட்டுக்கடலை, பச்சை மிளகாய் அல்லது வர மிளகாய், புளி போன்ற மற்ற பொருட்களுடன் துருவிய அல்லது நறுக்கிய தேங்காய் சேர்த்து அரைத்து தயாரிக்கப்படுகிறது. இட்லி, தோசை வகைகள், பொங்கல், உப்மா, இடியாப்பம், ஆப்பம், பணியாரம், மற்றும் வடை, போண்டா, பஜ்ஜி, சம்சா ஆகியவற்றுடன் தேங்காய் சட்னி பரிமாறப்படுகிறது. தேங்காய்ச் சட்னி என்பது தமிழக துணை உணவு வகைகளில் ஒன்றாகும். நீராவியினால் வேகவைத்துத் தயாரிக்கப்படும் உணவுப் பொருளான இட்லியை உட்","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Coconut_Chutney_-_Home_Made.JPG/960px-Coconut_Chutney_-_Home_Made.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mailz2kumar","licence":"CC BY-SA 4.0","leadFile":"Coconut_Chutney_-_Home_Made.JPG","views":13516,"langs":["gu","ha","ml","ta","te"],"langNames":{"gu":"નાળિયેરની ચટણી","ha":"Nut chutney","ml":"തേങ്ങാചമ്മന്തി","ta":"தேங்காய் சட்னி","te":"కొబ్బరి చట్నీ"},"sourceLanguage":"ta"},{"title":"Dindigul Thalappakatti Restaurant","name":"Dindigul Thalappakatti Restaurant","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Dindigul_Thalappakatti_Restaurant","prepSummary":"தலப்பாகட்டி பிரியாணி என்பது தமிழ்நாட்டில் பிரபலமான ஒரு அசைவ பிரியாணி உணவு விடுதி. இந்த அசைவ உணவு விடுதியின் பெயர் தலப்பாக்கட்டி நாயுடு ஆனந்த விலாஸ் பிரியாணி ஹோட்டல் என்பதாகும். இது திண்டுக்கல் பகுதிகளில் தலப்பாக்கட்டி நாயுடு கடை என்றும் அழைக்கப்படுகிறது.","leadFile":"Logo_of_Dindigul_Thalappakatti_Restaurant.png","views":14703,"langs":["ms","ta"],"langNames":{"ms":"Dindigul Thalappakatti","ta":"தலப்பாகட்டி பிரியாணி"},"sourceLanguage":"ta","notFood":"a business"},{"title":"Mavalli Tiffin Rooms","name":"Mavalli Tiffin Rooms","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Mavalli_Tiffin_Rooms","prepSummary":"மாவல்லி சிற்றுண்டி அறை (Mavalli Tiffin Rooms) (பொதுவாக எம்டிஆர் என்று அழைக்கப்படுகிறது) என்பது இந்தியாவில் உள்ள உணவு தொடர்பான நிறுவனங்களின் பெயராகும். பெங்களூர் நகரத்தில் முதலில் திறக்கப்பட்டது. பெங்களூர் லால் பாக் சாலையில் இந்த உணவகம் உள்ளது. மற்றும் நகரத்தின் மற்ற இடங்களில் 8 கிளைகள், அதே போல் உடுப்பி, சிங்கப்பூர், துபாய் மற்றும் கோலாலம்பூர் ஆகிய இடங்களில் இதன் கிளை உள்ளது. எம்.டி.ஆர் பிரபலமான தென்-இந்திய காலை உணவான ரவா இட்லியை கண்டுபிடித்தது.","leadFile":"Mavalli_Tiffin_Room_Logo.png","views":14159,"langs":["kn","ta","te","ur"],"langNames":{"kn":"ಮಾವಳ್ಳಿ ಟಿಫಿನ್ ರೂಮ್ಸ್","ta":"மாவல்லி சிற்றுண்டி அறை","te":"మావల్లి టిఫిన్ రూమ్","ur":"ماولی ٹفن رومز"},"sourceLanguage":"ta","notFood":"a business"},{"title":"Mor Kuzhambu","name":"Mor Kuzhambu","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Mor_Kuzhambu","prepSummary":"मोरू करी (मोरू कचियाथु) केरल शैली की अनुभवी छाछ है जिसे ओणम सद्या के हिस्से के रूप में लोकप्रिय रूप से परोसा जाता है। इसे नारियल के साथ या उसके बिना बनाया जा सकता है (शाकाहारी, लस मुक्त)। मोरू केरल में \"छाछ\" को संदर्भित करता है। तो, मोरू करी (मोरु कचियाथु) मसालेदार और अनुभवी छाछ के अलावा और कुछ नहीं है जो केरल के घरों में काफी लोकप्रिय है। छाछ को अदरक, लहसुन, हरी मिर्च, छोटे प्याज़, करी पत्ते और कुछ अन्य साधारण सामग्रियों से बनाया जाता है। यह मसालेदार, सूक्ष्म रूप से तीखा और सुगंधित होता है। मोरू करी समय पर बनाने के लिए एकदम सही करी है, क्योंकि यह सिर्फ 20 मिनट में बन जाती है। यह रेसिपी नारियल","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Kalan_kerala_dish.jpg/960px-Kalan_kerala_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jayashree Govindarajan","licence":"CC BY 2.0","leadFile":"Kalan_kerala_dish.jpg","views":3136,"langs":["hi","ta"],"langNames":{"hi":"मोरू करी","ta":"மோர் குழம்பு"},"sourceLanguage":"hi"},{"title":"Perugu pachadi","name":"Perugu pachadi","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Perugu_pachadi","ingredients":["Dahi (yogurt)","buttermilk","cucumber","mint"],"prepSummary":"रायता दही आधारित एक भारतीय व्यंजन है। रायता बनाने के लिए दही को मथ कर इसमे कान्दा, ककडी़/ खीरा, लौकी, टमाटर, बैैंगन व बेसन की बूंदी आदि भोज्य सामग्री मिलाई जाती हैं। इन सबके अतिरिक्त इसमे भुना हुआ जीरा, हीङ्ग और कभी कभी पुदीना भी मिलाया जाता है। इसे भात, पुलाव आदि व्यंजनों के साथ एक सहायक व्यञ्जन के रूप में खाया जाता है।","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Cucumber-raita.jpg/960px-Cucumber-raita.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia Goyal","licence":"CC BY-SA 2.0","leadFile":"Cucumber-raita.jpg","views":44,"langs":["ar","as","bn","ca","de","es","eu","fi","fr","gu","he","hi","id","it","ja","jv","kn","ko","ne","pa","pl","pt","ro","sv","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"رائتة","as":"ৰাইতা","bn":"রায়তা","ca":"Raita","de":"Raita","es":"Raita","eu":"Raita","fi":"Raita (ruoka)","fr":"Raïta","gu":"રાઈતું","he":"ראיטה","hi":"रायता","id":"Raita","it":"Raita","ja":"ライタ","jv":"Raita","kn":"ರಾಯಿತಾ","ko":"라이타 (음식)","ne":"राइतो","pa":"ਰਾਇਤਾ","pl":"Raita","pt":"Raita","ro":"Raita","sv":"Raita","ta":"பச்சடி (ராய்தா)","te":"రైతా","th":"รายตา","uk":"Раїта","ur":"رائتہ","vi":"Raita","zh":"香料優格醬"},"sourceLanguage":"hi"},{"title":"Poduthol","name":"Poduthol","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Poduthol","prepSummary":"The first step in cooking poduthol is finely chopping vegetables, including cabbage, beans, unripe jackfruit, carrot, unripe banana, yardlong bean, bittergourd, whitespot giant arum and leaves such as green or red cheera, Moringa oleifera, Ipomoea aquatica and Sesbania grandiflora. These finely chopped leaves and vegetables are combined with turmeric powder, chili powder, sliced onion and grated coconut. The mixture is put in a hot pan and stirred until fully cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Kerala_Beans_thoran_curry.jpg/960px-Kerala_Beans_thoran_curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ramesh NG","licence":"CC BY-SA 2.0","leadFile":"Kerala_Beans_thoran_curry.jpg","views":458,"langs":["bn","jv","ta"],"langNames":{"bn":"পোড়ুথল","jv":"Poduthol","ta":"பொடுத்தோல்"}},{"title":"Ragi flour","name":"Ragi flour","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Ragi_flour","prepSummary":"रागी या मड़ुआ अफ्रीका और एशिया के सूखे क्षेत्रों में उगाया जाने वाला एक मोटा अनाज है। यह एक वर्ष में पक कर तैयार हो जाता है। यह मूल रूप से इथियोपिया के ऊँचे क्षेत्रों का पौधा है जिसे भारत में कुछ चार हज़ार वर्ष पहले लाया गया था। ऊँचे क्षेत्रों में अनुकूलित होने में यह बहुत समर्थ है। हिमालय में यह 2300 मीटर की ऊंचाई तक उगाया जाता है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Finger_millet_3_11-21-02.jpg/960px-Finger_millet_3_11-21-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mage taken by J. Wilson, USDA-ARS while in Ethiopia in 2002.","licence":"Public domain","leadFile":"Finger_millet_3_11-21-02.jpg","views":926,"langs":["af","am","ar","ca","de","es","fa","fi","fr","gu","ha","hi","it","ja","kn","ml","mr","ne","pa","pl","pt","ru","si","sl","sv","sw","ta","te","th","vi","zh"],"langNames":{"af":"Vingermanna","am":"ዳጉሳ","ar":"دخن إصبعي","ca":"Mill africà","de":"Fingerhirse","es":"Eleusine coracana","fa":"ارزن انگشتی","fi":"Afrikansormihirssi","fr":"Éleusine","gu":"નાગલી","ha":"Tamba","hi":"रागी","it":"Eleusine coracana","ja":"シコクビエ","kn":"ರಾಗಿ","ml":"മുത്താറി","mr":"नाचणी","ne":"कोदो","pa":"ਰਾਗੀ","pl":"Manneczka łękowata","pt":"Eleusine coracana","ru":"Дагусса","si":"කුරහං","sl":"Indijska prosenka","sv":"Korakan","sw":"Mwimbi (mmea)","ta":"கேழ்வரகு","te":"రాగులు","th":"ข้าวฟ่างสามง่าม","vi":"Kê chân vịt","zh":"穇子"},"sourceLanguage":"hi","notFood":"a taxon"},{"title":"Rice and curry (Sri Lanka)","name":"Rice and curry (Sri Lanka)","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Rice_and_curry_(Sri_Lanka)","ingredients":["Rice or kiribath","vegetable or meat curry","spices (chili peppers","cardamom","cumin","coriander)"],"prepSummary":"ভাত এবং তরকারি ভারতীয় উপমহাদেশের পাশাপাশি শ্রীলঙ্কা এবং বাংলাদেশের একটি জনপ্রিয় খাবার। ভাত এবং তরকারি রাতের খাবারের কয়েকটি মেনু: * ভাতের একটি বড় বাটি, যাতে সিদ্ধ চাল, বা পোলাও থাকে। * একটি সবজি তরকারি, যাতে কোন সবুজ শাক (লাল শাক, লাউ শাক ইত্যাদি) বা সবজি (পাতাকপি, ফুলকপি, শিম ইত্যাদি) থাকে। * মাংসের তরকারি, প্রায়শই মুরগি বা মাছ তবে মাঝে মধ্যে ছাগল বা ভেড়াও থাকে। * ঝাল, মশলাদার মসুর ডিশ। * পাঁপড় বা চালের ময়দা থেকে তৈরি পাতলা চকচকে ওয়েফার যা খাবারের পরে পরিবেশন করা হয়ে থাকে। তরকারিতে মরিচ, এলাচ, জিরা, ধনিয়া এবং অন্যান্য মশলা ব্যবহার করা হয়। এর আলাদা স্বাদ আছে। দক্ষিণাঞ্চলে তরকারি শুঁ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/SL-rice_and_curry.jpg/960px-SL-rice_and_curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"me","licence":"CC BY-SA 4.0","leadFile":"SL-rice_and_curry.jpg","views":700,"langs":["ar","as","bn","el","es","fa","jv","ko"],"langNames":{"ar":"أرز بالكاري","as":"ভাত আৰু তৰকাৰী","bn":"ভাত ও তরকারি","el":"Ρύζι και κάρυ","es":"Arroz al curry","fa":"برنج و کاری","jv":"Sega lan kari","ko":"커리 밥"},"sourceLanguage":"bn"},{"title":"Saravanaa Bhavan","name":"Saravanaa Bhavan","country":"India","region":"South Indian","url":"https://en.wikipedia.org/wiki/Saravanaa_Bhavan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Saravana_Bhavan_Edison_NJ.jpg/960px-Saravana_Bhavan_Edison_NJ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"--L I C","licence":"CC BY-SA 3.0","leadFile":"Saravana_Bhavan_Edison_NJ.jpg","views":64657,"langs":["hi","ml","mr","ms","ta","th","ur"],"langNames":{"hi":"सरवन भवन","ml":"ശരവണ ഭവൻ","mr":"सरवणा भवन","ms":"Saravanaa Bhavan","ta":"சரவண பவன் (உணவகம்)","th":"สรวนาภวัน","ur":"سرونا بھون"},"notFood":"a business"},{"title":"Parveen Ashraf","name":"Parveen Ashraf","country":"India","url":"https://en.wikipedia.org/wiki/Parveen_Ashraf","views":817,"notFood":"a person"},{"title":"The British Curry Awards","name":"The British Curry Awards","country":"India","url":"https://en.wikipedia.org/wiki/The_British_Curry_Awards","views":1627},{"title":"Chicken tikka masala","name":"Chicken tikka masala","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Chicken_tikka_masala","ingredients":["Chicken","yogurt","tomato","onion"],"prepSummary":"El pollo ṭikka masālā es un plato indio de pollo tikka servido en salsa masala y caldo de carne. No existe una receta estándar para elaborarlo, pero la mayoría de las variantes contienen leche de coco o salsa de tomate (empleando puré de tomate o incluso kétchup) con nata, así como diferentes especias. El pescado y el paneer tikkas son muy comunes también.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Chicken_tikka_masala_%28cropped%29.jpg/960px-Chicken_tikka_masala_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Hays","licence":"CC BY 2.0","leadFile":"Chicken_tikka_masala_(cropped).jpg","views":523411,"langs":["ar","as","bn","ca","cs","da","de","es","eu","fa","fi","fr","he","hi","id","it","ja","jv","ko","nb","nl","pa","pl","pt","ru","sv","te","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"دجاج تكة مصالحة","as":"চিকেন টিক্কা মছলা","bn":"চিকেন টিক্কা মাসালা","ca":"Pollastre tikka masala","cs":"Kuřecí tikka masala","da":"Tikka Masala","de":"Chicken tikka masala","es":"Pollo tikka masala","eu":"Oilasko tikka masala","fa":"چیکن تیکا ماسالا","fi":"Kana tikka masala","fr":"Poulet tikka masala","he":"עוף טיקה מסאלה","hi":"चिकन टिक्का मसाला","id":"Ayam tikka masala","it":"Chicken tikka masala","ja":"チキンティッカマサラ","jv":"Pitik tikka masala","ko":"치킨 티카 마살라","nl":"Chicken tikka masala","nb":"Chicken tikka masala","pa":"ਚਿਕਨ ਟਿੱਕਾ ਮਸਾਲਾ","pl":"Kurczak tikka masala","pt":"Frango tikka masala","ru":"Курица тикка масала","sv":"Chicken tikka masala","te":"చికెన్ టిక్కా మసాలా","th":"ไก่ทิกก้ามาซาล่า","tr":"Tavuk tikka masala","uk":"Курка тикка масала","uz":"Tikka masala tovuqi","vi":"Gà Tikka Masala","zh":"香料烤雞咖哩"},"sourceLanguage":"es","originClaims":["India","United Kingdom"]},{"title":"Coronation chicken","name":"Coronation chicken","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Coronation_chicken","ingredients":["Chicken","herbs","spices","cream or mayonnaise-based sauce"],"prepSummary":"Coronation chicken (en español ‘pollo de la coronación’) es una combinación de carne de pollo precocinada, hierbas y especias. A la mezcla se le añade una salsa a base de mayonesa, que es muy utilizada como relleno de sandwiches y bocadillos en Reino Unido. Es de una textura pastosa y delicada y de color amarillo, el \"coronation chicken\" se suele tomar con curry en polvo o salsas, a pesar de las versiones más delicadas de la receta, hoy en día, emplean hierbas frescas e ingredientes tales como almendras y pasas, así como crème fraîche. El plato original fue creado como una simple mezcla de cur","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/English_Coronation_Chicken.jpg/960px-English_Coronation_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrigadierG","licence":"CC0","leadFile":"English_Coronation_Chicken.jpg","views":98416,"langs":["cs","de","es","fa","fr","it","ja","jv","pa","pl","pt","ru","uk","uz"],"langNames":{"cs":"Korunovační kuřecí salát","de":"Coronation Chicken","es":"Coronation chicken","fa":"مرغ تاج‌گذاری","fr":"Poulet Reine Élizabeth","it":"Coronation chicken","ja":"コロネーションチキン","jv":"Pitik corona","pa":"ਕੋਰੋਨੇਸ਼ਨ ਚਿਕਨ","pl":"Coronation chicken","pt":"Frango da coroação","ru":"Коронационный цыплёнок","uk":"Коронаційне курча","uz":"Tojdor joʻja"},"sourceLanguage":"es"},{"title":"The Curry Club","name":"The Curry Club","country":"India","url":"https://en.wikipedia.org/wiki/The_Curry_Club","views":2678},{"title":"Curry in the Crown: The Story of Britain's Favourite Dish","name":"Curry in the Crown: The Story of Britain's Favourite Dish","country":"India","url":"https://en.wikipedia.org/wiki/Curry_in_the_Crown%3A_The_Story_of_Britain's_Favourite_Dish","leadFile":"Curry_in_the_crown_Sharabani_Basu.jpg","views":390},{"title":"Curry Life","name":"Curry Life","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Curry_Life","views":321,"langs":["bn"],"langNames":{"bn":"কারি লাইফ"},"notFood":"a magazine"},{"title":"Curry pie","name":"Curry pie","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Curry_pie","ingredients":["Shortcrust pastry","curry"],"prepSummary":"カレーパイは、インド風または中国風カレーを包み込んだパイ。イギリスのパブでよく提供される料理である。スーパーで冷凍カレーパイが販売されているほか、テイクアウト飲食店でも提供される。フライドポテト（イギリス式に言えばチップス）と一緒に食されることもある。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/ChickenpotpiesopenFeb09.jpg/960px-ChickenpotpiesopenFeb09.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz at https://www.flickr.com/photos/avlxyz/","licence":"CC BY-SA 2.0","leadFile":"ChickenpotpiesopenFeb09.jpg","views":3190,"langs":["ja"],"langNames":{"ja":"カレーパイ"},"sourceLanguage":"ja"},{"title":"Good Curry Guide","name":"Good Curry Guide","country":"India","url":"https://en.wikipedia.org/wiki/Good_Curry_Guide","views":334},{"title":"Jubilee chicken","name":"Jubilee chicken","country":"India","url":"https://en.wikipedia.org/wiki/Jubilee_chicken","views":15311},{"title":"Patak's","name":"Patak's","country":"India","url":"https://en.wikipedia.org/wiki/Patak's","leadFile":"Patak's_Brand_Logo.gif","views":11826,"langs":["ur"],"langNames":{"ur":"پٹاکس"},"notFood":"a business"},{"title":"Aloo pie","name":"Aloo pie","country":"India","region":"Caribbean","url":"https://en.wikipedia.org/wiki/Aloo_pie","ingredients":["dough","potatoes","spices","peppers","chickpea curry (optional)"],"prepSummary":"Aloo pie es una variedad de samosa vegetariana hindú que es muy popular en Trinidad y Tobago. Se suele rellenar de puré de papa (aloo es una romanización del Hindi para la palabra \"patata\" o \"papa\") generalmente condimentada y acompañada con otras verduras como guisantes. La forma y tamaño es muy similar a un calzone italiano (y por lo tanto más grande que las samosas). Es muy habitual servir el aloo pie con condimentos dulces y ácido conocidos como \"imli ki chutney\".","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/Aloo_Pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY 2.0","leadFile":"Aloo_Pie.jpg","views":11513,"langs":["ar","az","de","es","fr","id","it","jv","tr"],"langNames":{"ar":"فطيرة الوو","az":"Aloo düz çörək","de":"Aloo Pie","es":"Aloo pie","fr":"Aloo pie","id":"Pai Aloo","it":"Aloo pie","jv":"Pai aloo","tr":"Aloo turta"},"sourceLanguage":"es"},{"title":"Curry","name":"Curry","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Taj_Mahal_-_Lamb_Curry_Madras.jpg/960px-Taj_Mahal_-_Lamb_Curry_Madras.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francesc Fort","licence":"CC BY-SA 4.0","leadFile":"Taj_Mahal_-_Lamb_Curry_Madras.jpg","views":353989,"langs":["af","ar","az","bg","bn","ca","cs","de","el","es","eu","fa","fi","fr","ga","gl","gu","ha","he","hi","hr","hu","hy","id","ig","is","it","ja","jv","kn","ko","lt","lv","ml","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","ta","te","th","tl","tr","uk","ur","uz","vi","zh","zu"],"langNames":{"af":"Kerrie","ar":"كاري","az":"Karri","bg":"Къри (ястие)","bn":"তরকারি","ca":"Curri","cs":"Kari","de":"Curry (Gericht)","el":"Κάρυ","es":"Curry","eu":"Curry","fa":"خورش کاری","fi":"Curry (ruoka)","fr":"Curry (plat)","ga":"Curaí","gl":"Curry","gu":"કરી (મસાલેદાર રસાવાળી વાની)","ha":"Curry","he":"מאכלי קארי","hi":"करी","hr":"Curry","hu":"Curry (étel)","hy":"Կարրի (ուտեստ)","id":"Kari","ig":"Curry","is":"Karrí","it":"Curry (piatto)","ja":"カレー","jv":"Kari","kn":"ಮೇಲೋಗರ","ko":"커리","lt":"Karis (valgis)","lv":"Karijs (ēdiens)","ml":"കൂട്ടാൻ","ms":"Kari","nl":"Curry (gerecht)","nb":"Curry","pl":"Curry","pt":"Caril","ro":"Curry","ru":"Карри (блюдо)","sk":"Karí","sl":"Kari (jed)","sr":"Kari (jelo)","ta":"கறி","te":"కూర","th":"แกงกะหรี่","tl":"Kari","tr":"Köri","uk":"Карі (страва)","ur":"کری","uz":"Karri","vi":"Cà ri","zh":"咖哩","zu":"UCurry"}},{"title":"Doubles (food)","name":"Doubles (food)","country":"India","region":"Caribbean","url":"https://en.wikipedia.org/wiki/Doubles_(food)","ingredients":["Curry chickpea","bara"],"prepSummary":"As a base for the curry, onions, garlic and curry powder or plain turmeric powder are fried briefly. Boiled and drained chickpeas are added together with some water and spices, primarily cumin. The curry is cooked until the chickpeas are tender. A dough is prepared, shaped into flattened circles and briefly deep fried. Doubles can be served spicy, sweet, or savory.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/FOOD_Doubles_2.jpg/960px-FOOD_Doubles_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grueslayer","licence":"CC BY-SA 4.0","leadFile":"FOOD_Doubles_2.jpg","views":67430,"langs":["de","fr","id","ja","jv"],"langNames":{"de":"Doubles","fr":"Doubles (repas)","id":"Doubles (makanan)","ja":"ダブルス (料理)","jv":"Doubles"}},{"title":"Geera pork","name":"Geera pork","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Geera_pork","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/FOOD_Geera_Pork.jpg/960px-FOOD_Geera_Pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grueslayer","licence":"CC BY-SA 4.0","leadFile":"FOOD_Geera_Pork.jpg","views":1789,"langs":["de","jv"],"langNames":{"de":"Geera Pork","jv":"Geera babi"}},{"title":"Goat roti","name":"Goat roti","country":"India","region":"Caribbean","url":"https://en.wikipedia.org/wiki/Goat_roti","ingredients":["Curried goat","curried potatoes","roti"],"prepSummary":"The roti, an Indian-style round flatbread, is filled with curry goat and additional ingredients. Potatoes and/or chickpeas are usually among those, often curried as well.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/6/68/Roti_wrap_made_with_curry_goat_and_potatoes_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0","leadFile":"Roti_wrap_made_with_curry_goat_and_potatoes_01.jpg","views":2333,"langs":["jv"],"langNames":{"jv":"Roti wedhus"}},{"title":"Gulgula (doughnut)","name":"Gulgula (doughnut)","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Gulgula_(doughnut)","prepSummary":"ಗುಲ್ಗುಲಾ ಒಡಿಶಾದ ಒಂದು ಸಾಂಪ್ರದಾಯಿಕ ಸಿಹಿ ತಿಂಡಿಯಾಗಿದೆ ಮತ್ತು ಭಾರತದ ವಿವಿಧ ಪ್ರದೇಶಗಳಲ್ಲಿ ತಯಾರಿಸಲ್ಪಡುತ್ತದೆ. ಇದು ಮಾರುಕಟ್ಟೆಗಳಲ್ಲಿ ಸಿಗುವ ಅತ್ಯಂತ ಜನಪ್ರಿಯ ಸಿಹಿ ತಿಂಡಿಗಳಲ್ಲಿ ಒಂದಾಗಿದೆ. ಗ್ರಾಮೀಣ ಪ್ರದೇಶಗಳಲ್ಲಿ ಇದನ್ನು ಸಾಂಪ್ರದಾಯಿಕವಾಗಿ ವಿಶೇಷ ಹಬ್ಬದ ಸಂದರ್ಭಗಳಲ್ಲಿ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಇವು ಉತ್ತರಾಖಂಡ್, ಉತ್ತರ್ ಪ್ರದೇಶ್, ಬಿಹಾರ್, ಪಂಜಾಬ್, ಒಡಿಶಾದಲ್ಲಿ ಸಾಮಾನ್ಯವಾಗಿವೆ. ಇವು ಅಮೇರಿಕದಲ್ಲಿನ ಡೋನಟ್‍ಗಳನ್ನು ಹೋಲುತ್ತವೆ ಮತ್ತು ಇವನ್ನು ಮಾಡುವುದು ಬಹಳ ಸುಲಭವಾಗಿದೆ. ಇವು ಸಾಮಾನ್ಯ ಗೋಧಿ ಹಿಟ್ಟು, ಸಕ್ಕರೆ (ಸಾಂಪ್ರದಾಯಿಕವಾಗಿ ಬೆಲ್ಲ) ಮತ್ತು ಕಂಪು/ರುಚಿ ನೀಡಲು ಸಾಂದರ್ಭಿಕವಾಗಿ ಸಂಬಾರ ಪದಾರ್ಥಗಳನ್ನು (ಸೊಂಪಿನ ಬೀಜಗಳು ಸಾಮಾನ್ಯವಾಗಿವೆ) ಬಳಸುತ್ತವೆ. ಮೊಸರು, ಬಾಳೆಹಣ್ಣಿನ ತಿಳ್ಳು, ಯೀಸ್ಟ್ ಅಥವಾ ಒದಗುಪ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Meethe_Gulgule.jpg/960px-Meethe_Gulgule.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Twix93","licence":"CC BY-SA 4.0","leadFile":"Meethe_Gulgule.jpg","views":7348,"langs":["jv","kn"],"langNames":{"jv":"Gulgula","kn":"ಗುಲ್ಗುಲಾ"},"sourceLanguage":"kn"},{"title":"Halva","name":"Halva","country":"Iran","region":"Iran (Persia)","url":"https://en.wikipedia.org/wiki/Halva","prepSummary":"حلوا یا آردینه نوعی شیرینی و دسر است که در کشورهای گوناگونی مرسوم است. حلوا، انواع مختلفی دارد و برحسب نوع آن ممکن است برخی مواقع به عنوان شیرینی برخی مواقع به عنوان دسر یا برخی موارد نیز در پخت یک غذا یا شیرینی دیگر مورد استفاده قرار گیرد. به‌طور مثال در پخت و تهیه رنگینک از حلوای آرد یا همان حلوای سیاه یا ترحلوا استفاده می‌شود. از انواع مشهور حلوا می‌توان به ترحلوا، حلوا شکری، حلوای هویج، حلوای گردویی، حلوا ارده، حلوالوز، حلوای شیر و غیره اشاره کرد. مواد اولیه تهیه حلوا برحسب نوع آن مختلف است. برای نمونه حلوای آرد گندم از مخلوط شدن آرد سفید گندم با روغن آفتابگردان و شیره انگور و هل و گلاب و ","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Orient_sweets_%28special_halva%29_Samarkand%2C_Siyab.jpg/960px-Orient_sweets_%28special_halva%29_Samarkand%2C_Siyab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shuhrenataxmedov","licence":"CC BY-SA 3.0","leadFile":"Orient_sweets_(special_halva)_Samarkand,_Siyab.jpg","views":290396,"langs":["ar","az","bg","bn","ca","cs","cy","de","el","es","et","eu","fa","fi","fr","gu","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kn","ko","ku","lt","lv","ml","mr","ms","my","ne","nl","pa","pl","pt","ro","ru","sk","sl","so","sr","sv","ta","te","tg","th","tr","uk","ur","uz","zh"],"langNames":{"ar":"حلاوة (طعام)","az":"Halva","bg":"Халва","bn":"হালুয়া","ca":"Halva","cs":"Chalva","cy":"Halfa","de":"Halva","el":"Χαλβάς","es":"Halva","et":"Halvaa","eu":"Halva","fa":"حلوا","fi":"Halva","fr":"Halva","gu":"હલવો","ha":"Halva","he":"חלווה","hi":"हलवा","hr":"Halva","hu":"Halva","hy":"Հալվա","id":"Halva","it":"Halva","ja":"ハルヴァ","jv":"Halva","ka":"ჰალვა","kn":"ಹಲ್ವಾ","ko":"할와","ku":"Helaw","lt":"Chalva","lv":"Halva","ml":"ഹൽ‌വ","mr":"हलवा (खाद्यपदार्थ)","ms":"Halua","my":"ဟာလဝါ","ne":"हलुवा","nl":"Halva","pa":"ਹਲਵਾ","pl":"Chałwa","pt":"Halva","ro":"Halva","ru":"Халва","sk":"Chalva","sl":"Halva","so":"Xalwo","sr":"Алва","sv":"Halva","ta":"அல்வா","te":"హల్వా","tg":"Ҳалво","th":"แฮลวอ","tr":"Helva","uk":"Халва","ur":"حلوا","uz":"Holva","zh":"哈爾瓦酥糖"},"sourceLanguage":"fa"},{"title":"Kuchela (relish)","name":"Kuchela (relish)","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Kuchela_(relish)","ingredients":["mango"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/FOOD_Kuchela.jpg/960px-FOOD_Kuchela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grueslayer","licence":"CC BY-SA 4.0","leadFile":"FOOD_Kuchela.jpg","views":6218,"langs":["de"],"langNames":{"de":"Kuchela"}},{"title":"Malida","name":"Malida","country":"Afghanistan","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Malida","prepSummary":"Маліда ( /  — традиційна солодка випічка афганської, індійської та пакистанської кухні. Готується з залишків парату або роту, обсипається, грубо розтирається та перемішується, обсмажується з гхі, цукром, сухофруктами та горіхами. Найпопулярніша в північному регіоні Індії та Пакистані. Малідою годують малих дітей у зимовий сезон через уявлення, що топлене масло зігріває тіло та захищає від застуди. Також використовується як традиційна страва деяких мусульман в останню середу ісламського місяця Сафар. Цей солодкий розсипний десерт у стилі панджабі також популярний спосіб використати залишки","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Churi.JPG/960px-Churi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Churi.JPG","views":6708,"langs":["tr","uk"],"langNames":{"tr":"Malida","uk":"Маліда"},"sourceLanguage":"uk"},{"title":"Pelau","name":"Pelau","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Pelau","ingredients":["Rice"],"prepSummary":"El pelau es un plato de arroz tradicional de las Antillas francesas, particularmente las islas de Guadalupe y Dominica, y popularizado también en las Antillas inglesas, particularmente Santa Lucía, Trinidad y Tobago, Granada y San Vicente y las Granadinas. Consiste en arroz con carne de pollo o de res, guandules o caupíes, leche de coco y azúcar; también suele incluir diversas hortalizas y aromatizarse con especias, como cardamomo, clavo de olor, comino y cilantro. Para prepararse, primeramente se carameliza la carne y luego el resto de ingredientes se añaden uno por uno, resultando en un pote","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Trinidadian_Chicken_Pelau_%2815399269506%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0","leadFile":"Trinidadian_Chicken_Pelau_(15399269506).jpg","views":13715,"langs":["de","es","fr","jv","ru"],"langNames":{"de":"Pelau","es":"Pelau","fr":"Pelau","jv":"Pelau","ru":"Пелау"},"sourceLanguage":"es"},{"title":"Pholourie","name":"Pholourie","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Pholourie","ingredients":["Flour","split pea powder"],"course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/RK_1611_1012_Pholourie.jpg/960px-RK_1611_1012_Pholourie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Reinhard Kraasch","licence":"CC BY-SA 4.0","leadFile":"RK_1611_1012_Pholourie.jpg","views":20086,"langs":["de","jv","th","uk"],"langNames":{"de":"Pholourie","jv":"Pholourie","th":"โพโลรี","uk":"Пголорі"}},{"title":"Roti (wrap)","name":"Roti (wrap)","country":"India","region":"Caribbean","url":"https://en.wikipedia.org/wiki/Roti_(wrap)","ingredients":["dhalpuri","or dosti roti"],"prepSummary":"Large rotis are baked on tava-style slabs. The filling usually contains a concentrated curry based on any kind of meat or seafood, the most established one being chicken. Additional regular ingredients are potato and/or chickpeas. Due to a high share of Hindus (at least 18% as of 2011) and a high share of Indo-Trinidadians among the population (at least 35%), vegetarian dishes are popular in Trinidad and Tobago.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/68/Roti_wrap_made_with_curry_goat_and_potatoes_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0","leadFile":"Roti_wrap_made_with_curry_goat_and_potatoes_01.jpg","views":8357,"langs":["de","fr","jv"],"langNames":{"de":"Roti (Imbiss)","fr":"Roti (sandwich)","jv":"Roti wungkus"}},{"title":"Saheena","name":"Saheena","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Saheena","ingredients":["dasheen or spinach leaves","ground split peas paste"],"prepSummary":"Two common preparation methods for saheena exist: a more complex one (\"roll-up\") and a simple one (\"cut-up\"). Both are based on the same ingredients, but since the share of the main ingredient and the preparation method differ, the two types differ significantly in taste and texture. For both variants, a creamy dough is prepared from ground chickpeas or chickpea flour, flour, garlic, onions, spices, and water. The most common spice for the dough is turmeric, with cumin and black pepper also being used frequently. To round out the taste, green seasoning, a popular herb mixture based on culantro, can be added.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/FOOD_Saheena_1.jpg/960px-FOOD_Saheena_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grueslayer","licence":"CC BY-SA 4.0","leadFile":"FOOD_Saheena_1.jpg","views":5031,"langs":["de","el","hi"],"langNames":{"de":"Saheena","el":"Σαχίνα","hi":"सहिना"}},{"title":"Tava","name":"Tava","country":"India","region":"Indo-Caribbean","url":"https://en.wikipedia.org/wiki/Tava","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Tava.JPG/960px-Tava.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ashish Bhatnagar","licence":"Public domain","leadFile":"Tava.JPG","views":36964,"langs":["ar","az","bn","ca","de","el","es","fa","fr","he","hi","hy","it","jv","ko","ml","mr","ru","ta","uz"],"langNames":{"ar":"صاج","az":"Sac","bn":"তাওয়া","ca":"Tava","de":"Tava","el":"Ταβάς","es":"Tava","fa":"تاوا","fr":"Tava","he":"סאג'","hi":"तवा","hy":"Սաջ","it":"Tava (pentola)","jv":"Tava","ko":"타바 (도구)","ml":"തവ","mr":"तवा","ru":"Садж (блюдо)","ta":"தோசைக் கல்","uz":"Tova"}},{"title":"Acar","name":"Acar","country":"Indonesia","region":"Indonesia","url":"https://en.wikipedia.org/wiki/Acar","ingredients":["Vegetables (cucumber","carrots","cabbage)","shallot","bird's eye chili","yardlong beans","vinegar","dried chillies"],"prepSummary":"Acar adalah jenis awetan makanan yang pada prosesnya menggunakan cuka dan air garam untuk membuat cita rasa segar. Biasanya yang dibuat acar adalah timun, cabai, bawang, tomat, dan sebagainya, sebagian lagi menambahkan wortel. Acar umumnya disajikan sebagai hidangan pelengkap (dimakan bersama hidangan utama) dan juga bisa disajikan sebagai salad. Berbagai daerah di dunia memiliki jenis varian acar sendiri. Kata \"Acar\" berasal dari bahasa Hindi dan bahasa Sanskerta, karena di India juga menggunakan kata yang sama untuk makanan ini.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Acar_mentimun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tokyofoodcast.com","licence":"CC BY 2.0","leadFile":"Acar_mentimun.jpg","views":16356,"langs":["ar","es","hi","hy","id","jv","ko","ms","nl","ru","th","uk","uz"],"langNames":{"ar":"أشار","es":"Acar","hi":"अचार (सलाद)","hy":"Աչար (ուտեստ)","id":"Acar","jv":"Acar","ko":"아차르 (동남아시아 음식)","ms":"Acar","nl":"Atjar","ru":"Ачар (блюдо)","th":"อาจาด","uk":"Ачар","uz":"Achar"},"sourceLanguage":"id"},{"title":"Roti bakar","name":"Roti bakar","country":"India","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Roti_bakar","ingredients":["टोस्ट"],"prepSummary":"रोटी बाकार या रोटी कावीन दक्षिण पूर्व एशिया में एक प्रकार का टोस्ट है। इसपर मक्खन डालकर सेंकने के बाद फ़िलिंग से भरा जाता है। यह इंडोनेशिया, मलेशिया, सिंगापुर और ब्रुनेई में एक लोकप्रिय नाश्ता और अल्पाहार है। रोटी बाकार को पहले चारकोल पर सेंका जाता था। रोटी बाकार पर चीनी, मार्जरीन, मक्खन, चीज़, पीनट बटर, चॉकलेट और नारियल जैम जैसे स्प्रेड डाले जाते हैं।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Roti_Bakar_Aik_Seng.jpg/960px-Roti_Bakar_Aik_Seng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mfook","licence":"CC BY-SA 4.0","leadFile":"Roti_Bakar_Aik_Seng.jpg","views":9230,"langs":["ar","bn","hi","id","ja","ko","ms"],"langNames":{"ar":"روتي باكار","bn":"বাকার রুটি","hi":"रोटी बाकार","id":"Roti bakar","ja":"ロティ・バカール","ko":"로티 바카르","ms":"Roti bakar (Indonesia)"},"sourceLanguage":"hi"},{"title":"Roti bolen","name":"Roti bolen","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Roti_bolen","prepSummary":"Roti bolen adalah roti khas Indonesia yang memiliki lapisan-lapisan renyah seperti kroisan. Makanan ini terbuat dari tepung, margarin, dan bahan lainnya yang dipanggang dan diisi oleh keju, pisang, atau isian lainnya. Roti ini juga menunjukkan pengaruh kue pastri Eropa terhadap makanan Indonesia.","course":"Breakfast, dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Durian_Keju_Bollen_Opened.JPG/960px-Durian_Keju_Bollen_Opened.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Durian_Keju_Bollen_Opened.JPG","views":1585,"langs":["hi","id","jv","th"],"langNames":{"hi":"रोटी बोलन","id":"Roti bolen","jv":"Roti bolen","th":"โรตีโบเลิน"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roti buaya","name":"Roti buaya","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Roti_buaya","ingredients":["Tepung terigu","ragi","telur","garam","gula","margarin"],"prepSummary":"Roti buaya adalah hidangan Betawi berupa roti manis berbentuk buaya. Roti buaya senantiasa hadir dalam upacara pernikahan dan kenduri tradisional Betawi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Roti_Buaya.JPG/960px-Roti_Buaya.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Roti_Buaya.JPG","views":3475,"langs":["bn","id","jv","ms","ru","th","uk"],"langNames":{"bn":"বুয়াইয়া রুটি","id":"Roti buaya","jv":"Roti baya","ms":"Roti buaya","ru":"Роти-буайя","th":"โรตีบูวายา","uk":"Роті-буайе"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roti gambang","name":"Roti gambang","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Roti_gambang","prepSummary":"Roti ganjel rel atau roti gambang (Hanacaraka: ) adalah roti khas Semarang. Meskipun termasuk makanan khas Semarang, roti ini jarang ditemui dan harus blusukan ke pasar tradisional, seperti Pasar Johar. Dengan terbakarnya Pasar Johar (pada Mei 2015 y.l.), roti ini semakin jarang ditemui. Roti ganjel rel kurang dikenal dibandingkan roti lainnya karena teksturnya tidak lembut sehingga agak alot (bantat) dan sulit dikonsumsi. Namun, beberapa produsen kini telah memodifikasi teksturnya agar dapat dinikmati pada zaman modern kini. Tekstur ganjel rel yang agak alot ini menurut para ahli roti sangat","course":"Breakfast, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Roti_gambang.JPG/960px-Roti_gambang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Roti_gambang.JPG","views":3137,"langs":["bn","hi","id","jv","ms"],"langNames":{"bn":"গামবাঙ রুটি","hi":"रोटी गांबांग","id":"Roti ganjel rel","jv":"Kuwih ganjel ril","ms":"Roti ganjel rel"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roti john","name":"Roti john","country":"Singapore","region":"Singapore","url":"https://en.wikipedia.org/wiki/Roti_john","ingredients":["bread","egg","onions","meat or fish"],"prepSummary":"Roti john ialah sejenis roti lapis bersalut telur dadar yang djual sebagai snek jalanan popular bermula di Singapura dan Malaysia menyebar ke Indonesia dan Brunei.","course":"Main course or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Roti_John_-_served.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"stef yau from Seattle, USA","licence":"CC BY 2.0","leadFile":"Roti_John_-_served.jpg","views":21631,"langs":["ar","fr","id","it","ja","jv","ko","ms","ta","th","zh"],"langNames":{"ar":"روتي جون","fr":"Roti john","id":"Roti john","it":"Roti john","ja":"ロティ・ジョン","jv":"Roti john","ko":"로티 존","ms":"Roti john","ta":"ரொட்டி ஜான்","th":"โรตีจอห์น","zh":"约翰面包"},"sourceLanguage":"ms"},{"title":"Roti sai mai","name":"Roti sai mai","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Roti_sai_mai","prepSummary":"โรตีสายไหม เป็นอาหารประเภทขนมหวานชนิดหนึ่งมีส่วนประกอบหลักอยู่สองส่วน คือ แผ่นแป้ง และ ส่วนไส้ที่เป็น น้ำตาลเคี่ยวทำเป็นเส้นฝอยที่เรียกว่า สายไหม เวลารับประทานจะนำแผ่นแป้งมาห่อไส้และม้วน เพื่อรับประทาน เดิมโรตีสายไหมเข้ามาในประเทศไทยโดยชาวแขก จะห่อสายไหมด้วยแป้งโรตีชนิดหนา ต่อมามีชาวไทยเชื้อสายจีนชื่อนางนภาพร นันทสุขเกษม ซึ่งขณะนั้นอายุ 13 ปี ได้ไปเรียนการทำเส้นสายไหมและกลับมาทำจนสำเร็จ แต่เนื่องจากไม่มีทุนมากพอที่จะเรียนหลักสูตรการทำแป้งโรตี จึงประยุกต์ใช้แป้งบางที่ชาวจีนเรียกว่าแป้ง เปาะเปี๊ยะ ในการห่อเส้นสายไหมแทน จึงเกิดเป็นโรตีสายไหมแป้งบางอย่างที่เป็นอยู่ในปัจจุบัน โรตีสายไหม ผลิตมากและข","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Roti_sai_mai_2.jpg/960px-Roti_sai_mai_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Roti_sai_mai_2.jpg","views":8476,"langs":["ar","ja","ko","ms","th"],"langNames":{"ar":"كريب غزل البنات","ja":"ローティサーイマイ","ko":"로띠싸이마이","ms":"Roti sai mai","th":"โรตีสายไหม"},"sourceLanguage":"th"},{"title":"Big Mishra Pedha","name":"Big Mishra Pedha","country":"India","url":"https://en.wikipedia.org/wiki/Big_Mishra_Pedha","prepSummary":"பெரிய மிசுரா பேடா (Big Mishra Pedha )அல்லது மிசுரா பேடா என்பது இந்திய இனிப்புகள் மற்றும் தின்பண்டங்கள் உற்பத்தி நிறுவனம் ஆகும். இது கர்நாடக மாநிலம் ஹூப்லியினைத் தலைமையகமாகக் கொண்டு செயல்படுகிறது. இதற்கு தற்போது ஹூப்லியில் 50க்கும் மேற்பட்ட கிளைகள் உள்ளன. மேலும் கதக், தாவண்கரே, புனே, கோவா உள்ளிட்ட நகரங்களிலும் இதன் நிறுவனங்கள் உள்ளன.","views":5378,"langs":["ta"],"langNames":{"ta":"பெரிய மிசுரா பேடா"},"sourceLanguage":"ta"},{"title":"Bikanervala","name":"Bikanervala","country":"India","url":"https://en.wikipedia.org/wiki/Bikanervala","leadFile":"Bikanervala_logo.svg.png","views":30628,"notFood":"a business"},{"title":"Bombay Sweets","name":"Bombay Sweets","country":"India","url":"https://en.wikipedia.org/wiki/Bombay_Sweets","views":1243,"notFood":"a business"},{"title":"Candico","name":"Candico","country":"India","url":"https://en.wikipedia.org/wiki/Candico","views":1100,"langs":["ur"],"langNames":{"ur":"کینڈیکو"},"notFood":"a business"},{"title":"Chitale Bandhu Mithaiwale","name":"Chitale Bandhu Mithaiwale","country":"India","url":"https://en.wikipedia.org/wiki/Chitale_Bandhu_Mithaiwale","prepSummary":"చితాలే బంధు అనేది మహారాష్ట్ర ప్రముఖంగా నడుస్తున్న ఒక భారతీయ స్నాక్స్ సంస్థ. దీనిని శ్రీ రఘునాథ్ భాస్కర్ చిటాలే (భౌసాహెబ్), నర్సింహ భాస్కర్ చిటాలే (రాజభావు) 1950లో చిటాలే గ్రూప్ ఆఫ్ ఇండస్ట్రీస్ అనుబంధ సంస్థగా స్థాపించారు. దీని మొదటి అవుట్‌లెట్ పూణేలోని బాజీరావ్ రోడ్‌లో స్థాపించబడింది. దీని అవుట్‌లెట్‌లు మహారాష్ట్రలోని ప్రధాన నగరాలకే పరిమితం అయినప్పటికీ, ఉత్పత్తులు భారతదేశం అంతటా పంపిణీ చేయబడతాయి. సంవత్సరాలుగా, చిటాలే బంధు నమ్కీన్ (ముఖ్యంగా బకర్వాడీలు ), స్వీట్లు తయారు చేయడంలో ప్రసిద్ధి చెందింది. ఇది తన నామ్కీన్ ను యునైటెడ్ స్టేట్స్, సింగపూర్, ఇజ్రాయెల్ వంటి దేశాలకు ఎగుమతి చేస్తుందని కూడా ప్రసి","views":13379,"langs":["mr","te"],"langNames":{"mr":"चितळे बंधू मिठाईवाले","te":"చితాలే బంధు మిఠాయవాలే"},"sourceLanguage":"te"},{"title":"G Pulla Reddy Sweets","name":"G Pulla Reddy Sweets","country":"India","url":"https://en.wikipedia.org/wiki/G_Pulla_Reddy_Sweets","prepSummary":"கு. புல்லா ரெட்டி இனிப்பு (G. Pulla Reddy Sweets) என்பது ஆந்திரப் பிரதேசத்தின் கர்னூலை தளமாகக் கொண்ட ஒரு தூய நெய்யினால் தயாராகும் இந்திய இனிப்பு மற்றும் சிற்றுண்டி உற்பத்தியாளர் தயாரிப்புகள் ஆகும். ஐதராபாத்து மற்றும் கர்னூலில் கு. புல்லா ரெட்டியால் தொடங்கப்பட்ட சில்லறை இனிப்புக் கடைகள் பல சங்கிலித் தொடர்போல் உள்ளன.","leadFile":"Pulla_Reddy_Sweets_Logo.jpg","views":5073,"langs":["ta","te"],"langNames":{"ta":"கு. புல்லா ரெட்டி இனிப்பு","te":"పుల్లారెడ్డి నేతి మిఠాయిలు"},"sourceLanguage":"ta","notFood":"a business"},{"title":"Ghantewala","name":"Ghantewala","country":"India","url":"https://en.wikipedia.org/wiki/Ghantewala","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Ghantewala_in_Chandni_Chowk%2C_Delhi.jpg/960px-Ghantewala_in_Chandni_Chowk%2C_Delhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ekabhishek","licence":"CC BY-SA 3.0","leadFile":"Ghantewala_in_Chandni_Chowk,_Delhi.jpg","views":8026,"langs":["bn","pa","pl","ta","te"],"langNames":{"bn":"ঘন্টেওয়ালা","pa":"ਘੰਟੇਵਾਲਾ","pl":"Chandni Chowk","ta":"கந்தேவாலா","te":"ఘంటెవాలా"}},{"title":"The Grand Sweets and Snacks","name":"The Grand Sweets and Snacks","country":"India","url":"https://en.wikipedia.org/wiki/The_Grand_Sweets_and_Snacks","prepSummary":"தி கிராண்ட் ஸ்வீட்ஸ் மற்றும் ஸ்நாக்ஸ்(The Grand Sweets and Snacks) என்பது இந்தியாவின் சென்னை நகரத்தில் அமைந்துள்ள ஒரு இனிப்புக் கடை மற்றும் உணவகச் சங்கிலி நிறுவனம் ஆகும். இக்கடையின் பெயர் தமிழில், மாபெரும் இனிப்பு மற்றும் சிற்றுணவு என பொருள் படும். இந்த கடைக்கு வரும் வாடிக்கையாளர்களுக்கு இலவசமாக அக்காரவடிசில் என்ற இனிப்பு பிரசாதமாக விநியோகிக்கப்படும். 2010ஆம் ஆண்டில், குடும்ப தீர்வைத் தொடர்ந்து கடை இரண்டு வணிக குழுவாகப் பிரிக்கப்பட்டது. இதன்பிறகு சென்னை முழுவதும் அதிக கிளைகள் திறக்கப்பட்டன.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/The_Grand_Sweets_And_Snacks_Official_Logo.jpg/960px-The_Grand_Sweets_And_Snacks_Official_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Grand Sweets And Snacks","licence":"CC BY-SA 4.0","leadFile":"The_Grand_Sweets_And_Snacks_Official_Logo.jpg","views":1532,"langs":["ta"],"langNames":{"ta":"தி கிராண்ட் ஸ்வீட்ஸ் மற்றும் ஸ்நாக்ஸ்"},"sourceLanguage":"ta"},{"title":"Haldiram's","name":"Haldiram's","country":"India","url":"https://en.wikipedia.org/wiki/Haldiram's","prepSummary":"हल्दीराम भारत का प्रमुख मिठाई एवं अल्पाहार (स्नैक्स) निर्माता कम्पनी है। यह मूलतः नागपुर (महाराष्ट्र) से आरम्भ हुई और वर्तमान में नागपुर्म कोलकाता, नई दिल्ली तथा बीकानेर में इसकी निर्माण इकाइयाँ हैं। हल्दीराम की अपनी स्वयं की रिटेल चेन स्टोर के अलावा नागपुर, कोलकाता, पटना, लखनऊ, नोएडा और दिल्ली में रेस्तारेन्त हैं। वर्तमान समय में हल्दीराम के उत्पाद विश्व के अनेक देशों में निर्यात किए जाते हैं।","leadFile":"Haldiram's_2024_Logo.svg.png","views":154445,"langs":["de","hi","kn","pa","pt","te","th"],"langNames":{"de":"Haldiram’s","hi":"हल्दीराम","kn":"ಹಲ್ದಿರಾಮ್ಸ್","pa":"ਹਲਦੀਰਾਮ","pt":"Haldiram's","te":"హల్దీరామ్","th":"หัลทีราม"},"sourceLanguage":"hi"},{"title":"K. C. Das Grandsons","name":"K. C. Das Grandsons","country":"India","url":"https://en.wikipedia.org/wiki/K._C._Das_Grandsons","prepSummary":"கே. சி. தாசு என்பது கே. சி. தாசு பேரன் தனியார் நிறுவனம் (K.C. Das Grandson Pvt. Ltd.) என்றும் அறியப்படுகிறது. இந்நிறுவனம் இனிப்பு மற்றும் சிற்றுண்டிகளுக்குப் பிரபலமான ஓர் இந்திய மிட்டாய் நிறுவனம் ஆகும். இது குறிப்பாக வங்காளத்தில் இரசகுல்லாவின் வெள்ளை பஞ்சுபோன்ற வடிவத்திற்காக அறியப்படுகிறது, இது நிறுவனரின் மூதாதையரான நோபின் சந்திர தாசால் அறிமுகப்படுத்தப்பட்டது.","views":1028,"langs":["bn","ta"],"langNames":{"bn":"কে.সি. দাশ গ্র্যান্ডসন্স","ta":"கே. சி. தாசு"},"sourceLanguage":"ta","notFood":"an organisation"},{"title":"Kwality Wall's","name":"Kwality Wall's","country":"India","url":"https://en.wikipedia.org/wiki/Kwality_Wall's","prepSummary":"Kwality Wall's es una marca multinacional india de postres helados propiedad de la empresa india de bienes de consumo Hindustan Unilever. Es un importante productor y distribuidor de postres helados en India, Bangladés, Bután, Brunéi, Myanmar, Nepal, Sri Lanka, Tailandia, Singapur y Malasia.","leadFile":"Kwality_Walls_logo.svg.png","views":51028,"langs":["es","tr","ur"],"langNames":{"es":"Kwality Wall's","tr":"Kwality Wall's","ur":"کوالٹی والز"},"sourceLanguage":"es","notFood":"a business"},{"title":"Nahoum & Sons","name":"Nahoum & Sons","country":"India","url":"https://en.wikipedia.org/wiki/Nahoum_%26_Sons","prepSummary":"নহুল অ্যান্ড সন্স প্রাইভেট লিমিটেড হল পশ্চিমবঙ্গের কলকাতায় অবস্থিত একটি ভারতীয় বেকারি। এটি শহরের প্রাচীনতম ইহুদি বেকারির দোকান।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Nahoum_%26_Sons_confectionary_Calcutta_Kolkata.JPG/960px-Nahoum_%26_Sons_confectionary_Calcutta_Kolkata.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guru-45","licence":"CC BY-SA 4.0","leadFile":"Nahoum_&_Sons_confectionary_Calcutta_Kolkata.JPG","views":5610,"langs":["bn"],"langNames":{"bn":"নহুম অ্যান্ড সন্স"},"sourceLanguage":"bn"},{"title":"Parsi Dairy Farm","name":"Parsi Dairy Farm","country":"India","url":"https://en.wikipedia.org/wiki/Parsi_Dairy_Farm","prepSummary":"ಮುಂಬಯಿಯ ಪಾರ್ಸಿ ಡೈರಿಫಾರಂ ಹಾಲು, ಮೊಸರು, ಬೆಣ್ಣೆ, ತುಪ್ಪಗಳನ್ನು ಒದಗಿಸುವ ಒಂದು ಖಾಸಗಿ ಸಂಸ್ಥೆ. ಭಾರತಸರ್ಕಾರದ ಹಾಲುಸರಬರಾಜು ವ್ಯವಸ್ಥೆಯನ್ನು ಬಿಟ್ಟರೆ, ಖಾಸಗೀ ವಲಯದಲ್ಲಿ ಹಾಲು ಒದಗಿಸುವ ಹಾಲಿನ ಡೈರಿ, ದಿನಪ್ರತಿ, ೧೦,೦೦೦ ಲೀಟರ್ ಹಾಲು ಇಲ್ಲಿನಿಂದ ರವಾನಿಸಲಾಗುತ್ತದೆ. ಇದನ್ನು ನಿರ್ವಹಿಸಲು, ೧೬೦ ಜನ ಸಿಬ್ಬಂದಿವರ್ಗ ಇದ್ದಾರೆ. ಈ ಹಾಲಿನ ವಿಲೇವಾರಿ, ಮುಂಬಯಿಯಲ್ಲಿ, ಕೇವಲ ೫-೬ ಕೇಂದ್ರಗಳಿಂದ ಮಾತ್ರ ವ್ಯವಸ್ಥಿತವಾಗಿ ಆಗುತ್ತದೆ.","leadFile":"Parsi_dairy_farm_logo.png","views":3623,"langs":["kn"],"langNames":{"kn":"ಪಾರ್ಸಿ ಡೈರಿಫಾರಂ ಮುಂಬಯಿ"},"sourceLanguage":"kn"},{"title":"Punjabi Chandu Halwai Karachiwala","name":"Punjabi Chandu Halwai Karachiwala","country":"India","url":"https://en.wikipedia.org/wiki/Punjabi_Chandu_Halwai_Karachiwala","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Karachi_Halwa_%28Corn_Flour_Halwa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shilpab2","licence":"CC BY-SA 4.0","leadFile":"Karachi_Halwa_(Corn_Flour_Halwa).jpg","views":1131,"langs":["mr","pl","ta"],"langNames":{"mr":"पंजाबी चंदू हलवाई कराचीवाला","pl":"Chandni Chowk","ta":"பஞ்சாபி சந்து அல்வா கராச்சிவாலா"}},{"title":"Sri Krishna Sweets","name":"Sri Krishna Sweets","country":"India","url":"https://en.wikipedia.org/wiki/Sri_Krishna_Sweets","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Sks_logo_-_Copy_%282%29.png/960px-Sks_logo_-_Copy_%282%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajeevkumar90","licence":"CC BY 4.0","leadFile":"Sks_logo_-_Copy_(2).png","views":6503,"notFood":"a business"},{"title":"Bogurar doi","name":"Bogurar doi","country":"Bangladesh","region":"Rajshahi Division","url":"https://en.wikipedia.org/wiki/Bogurar_doi","ingredients":["Milk","Khoa"],"prepSummary":"বগুড়ার দই বাংলাদেশের উত্তরাঞ্চলে অবস্থিত বগুড়া জেলার বিখ্যাত মিষ্টান্ন। ২০২৩ সালে বগুড়ার সরার দই ভৌগোলিক নির্দেশক (জিআই) হিসেবে স্বীকৃতি লাভ করে। দধি বা দই হলো এক ধরনের দুগ্ধজাত খাদ্য যা দুধের ব্যাক্টেরিয়া গাঁজন হতে প্রস্তুত করা হয়। সারা বাংলাদেশে দই পাওয়া গেলেও স্বাদে ও গুণে অতুলনীয় হওয়ায় বগুড়ার দই দেশ ও দেশের বাইরে খুব জনপ্রিয়। এর খ্যাতি মূলত ব্রিটিশ আমল থেকে সর্বত্র ছড়িয়ে পরে। ষাটের দশকের প্রথম ভাগে ব্রিটেনের রানী দ্বিতীয় এলিজাবেথ থেকে শুরু করে মার্কিন মুল্লুকেও গেছে বগুড়ার দই। পাকিস্তানের তদানীন্তন প্রেসিডেন্ট আইয়ুব খান ব্রিটেন ও মার্কিন যুক্তরাষ্ট্রের কর্তাদের সহানুভূতি পে","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Bogurar_doi.jpg/960px-Bogurar_doi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ROCKY","licence":"CC BY-SA 4.0","leadFile":"Bogurar_doi.jpg","views":1319,"langs":["ar","as","bn"],"langNames":{"ar":"زبادي بوغرا","as":"বগুৰাৰ দৈ","bn":"বগুড়ার দই"},"sourceLanguage":"bn","province":"Bogra","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chhenabara","name":"Chhenabara","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Chhenabara","ingredients":["ছানা","গাওয়া ঘি","বড় এলাচ","চিনি","মিছরি"],"prepSummary":"লালবাগের ছানাবড়া বাংলার মিষ্টির মধ্যে অন্যতম বিখ্যাত মিষ্টি। পশ্চিমবঙ্গের মুর্শিদাবাদ জেলার লালবাগ শহরে এই মিষ্টির আবির্ভাব। আজ থেকে প্রায় ২০০ বছর আগে এই মিষ্টি আবিষ্কার হয় বলে মনে করা হয়। লালবাগের একটি আদি মিষ্টির দোকানের মালিক ছিলেন নিমাই মণ্ডল। তার হাত ধরেই ছানাবড়ার পথ চলা শুরু। তাঁর দোকান থেকেই নবাবের প্রাসাদে নিয়মিত ছানাবড়া সরবরাহ করা হতো। রুপোর থালায় এক মণ বা দেড় মণ সাইজের পেল্লায় ছানাবড়া সাজিয়ে নবাবরা অতিথিদের অভ্যর্থনা জানাতেন এবং এতে অতিথিদের চোখ নাকি ছানাবড়া-ই হয়ে যেত। সেই থেকেই চোখ ছানাবড়া কথাটার উদ্ভব। আগে এই মিষ্টিটি মুর্শিদাবাদের মধ্যে সীমাবদ্ধ থাকলেও খাগড়ার সোনাপ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Famous_%22Chana-Bora%22_sweets_of_berhampur.jpg/960px-Famous_%22Chana-Bora%22_sweets_of_berhampur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sankhapaul","licence":"CC BY-SA 4.0","leadFile":"Famous_\"Chana-Bora\"_sweets_of_berhampur.jpg","views":1688,"langs":["ar","bn","fr","uz"],"langNames":{"ar":"تشينابارا","bn":"ছানাবড়া","fr":"Chhenabara","uz":"Chhenabara"},"sourceLanguage":"bn"},{"title":"Chinir saaj","name":"Chinir saaj","country":"Bangladesh","region":"Bengali","url":"https://en.wikipedia.org/wiki/Chinir_saaj","ingredients":["sugar"],"prepSummary":"Only sugar is used in making saaj. Sugar syrup is made by burning sugar water in a specially made pot. It is then poured into wooden frames of various attractive shapes. After waiting to cool it down, the saaj is brought out.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Chinir_Saaj_for_sale_in_a_village_fair.jpg/960px-Chinir_Saaj_for_sale_in_a_village_fair.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Symoum Syfullah Priyo","licence":"CC BY-SA 4.0","leadFile":"Chinir_Saaj_for_sale_in_a_village_fair.jpg","views":282,"langs":["bn"],"langNames":{"bn":"চিনির সাজ"}},{"title":"Gajorer halua","name":"Gajorer halua","country":"India","region":"South Asia","url":"https://en.wikipedia.org/wiki/Gajorer_halua","ingredients":["Carrots","milk","water","ghee","sugar","khoya"],"prepSummary":"Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya). The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, cardamom, khoya, and ghee. Being a combination of milk and carrots, it is known as milk flavored gajar ka halwa but in the other case, the combination of cream or mava (khoya) and carrot is described as mava flavored gajar ka halwa. For cooking, a cooker or kadai is usually preferred. Vasundhara Chauhan, writing for The Hindu, writes that gajar ka halwa should be slow-cooked and that using a pressure cooker spoils the dish.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Cuisine_%28268%29_44.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AmanAgrahari01","licence":"CC BY-SA 4.0","leadFile":"Cuisine_(268)_44.jpg","views":87,"langs":["ar","as","bn","hi","id","it","ja","jv","kn","lt","mr","ne","or","pa","pt","ta","te","ur"],"langNames":{"ar":"حلوى الجزر","as":"গাজৰৰ হালোৱা","bn":"গাজরের হালুয়া","hi":"गाजर का हलवा","id":"Gajar ka halwa","it":"Halwa di carote","ja":"ガジャルハルワ","jv":"Gajar ka halwa","kn":"ಕ್ಯಾರೆಟ್ ಹಲ್ವಾ","lt":"Morkų chalva","mr":"गाजर हलवा","ne":"गाजरको हलुवा","or":"ଗାଜର ହାଲୁଆ","pa":"ਗਜਰੇਲਾ","pt":"Gajar ka halwa","ta":"காரட் அல்வா","te":"క్యారెట్ హల్వా","ur":"گاجر کا حلوہ"},"sourceLanguage":"hi"},{"title":"Pantua","name":"Pantua","country":"India","region":"Bengal","url":"https://en.wikipedia.org/wiki/Pantua","ingredients":["Semolina","Chena","milk","ghee","sugar"],"prepSummary":"பண்டுவா (; ஆங்கிலம்: Pantua) என்பது இந்தியத் துணைக்கண்டத்தைச் சேர்ந்த தின்பண்டமாகும். இது மேற்கு வங்காளம், கிழக்கு இந்தியா மற்றும் வங்காளதேசத்தில் குறிப்பிடத்தக்க இனிப்பாக உள்ளது. இது ரவை, சேனா, பால், நெய் மற்றும் சர்க்கரை பாகு ஆகிய பொருட்களால் உருண்டையாக தயாரிக்கப்பட்டு நன்கு வறுத்த பாரம்பரிய வங்காள இனிப்பு ஆகும். பண்டுவா எவ்வளவு நேரம் வறுக்கப்படுகின்றன என்பதைப் பொறுத்து இதன் நிறமானது வெளிர் பழுப்பு நிறத்திலிருந்து கிட்டத்தட்டக் கருப்பு நிறம் வரை இருக்கும். பன்னீர், ஏலக்காய் அல்லது பிற சுவை பொருட்கள் இனிப்புடன் சில நேரங்களில் சேர்க்கப்படுகின்றன. பண்டுவா பாலாடைக்கட்டி அடிப்படையிலான வறுத்த இனிப","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Pantua_-_Kolkata_2011-09-20_5431.JPG/960px-Pantua_-_Kolkata_2011-09-20_5431.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biswarup Ganguly","licence":"CC BY 3.0","leadFile":"Pantua_-_Kolkata_2011-09-20_5431.JPG","views":10875,"langs":["ar","bn","jv","pa","ta","uk","uz"],"langNames":{"ar":"بانتوا","bn":"পান্তুয়া","jv":"Pantua","pa":"ਪੰਤੁਆ","ta":"பண்டுவா","uk":"Пантуа","uz":"Pantua"},"sourceLanguage":"ta"},{"title":"Roshkodom","name":"Roshkodom","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Roshkodom","ingredients":["ছানা","ক্ষীর","পোস্ত","চিনি"],"prepSummary":"রসকদম বা রসকদম্ব ভারতের পশ্চিমবঙ্গ এবং বাংলাদেশের একটি বিখ্যাত মিষ্টি। ভারতের পশ্চিমবঙ্গের মালদা জেলাকে রসকদম্বের আদি উৎপত্তিস্থল হিসাবে মনে করা হয়৷ বর্তমানে যে ঘরানার রসকদম্ব মালদাতে তৈরি হয় তা রূপ পায় ১৮৬১ সালে মালদা জেলার পুরাতন মালদা অঞ্চলে অবস্থিত মেহেরপুরের কারিগরদের হাতে৷ রসকদম্বের ভেতরে থাকে ছোট আকৃতির রসগোল্লা আর তার উপর থাকে ক্ষীরের পুরু স্তর। তারও উপরে থাকে চিনি মাখানো পোস্ত দানা। এতে রসকদম্বকে অবিকল কদম ফুলের মত দেখতে লাগে। এটি বাংলাদেশের রাজশাহী চাঁপাইনবাবগঞ্জ এবং মেহেরপুর জেলা এবং ভারতের পশ্চিমবঙ্গের মালদহ জেলায় ভীষণ জনপ্রিয় ঐতিহ্যবাহী একটি মিষ্টি। ভারতের মালদা জেলা তবে রাজশ","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/%E0%A6%B0%E0%A6%B8%E0%A6%95%E0%A6%A6%E0%A6%AE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"রামিশা তাবাস্সুম","licence":"CC BY-SA 4.0","leadFile":"রসকদম.jpg","views":5275,"langs":["bn"],"langNames":{"bn":"রসকদম"},"sourceLanguage":"bn"},{"title":"Shonpapri","name":"Shonpapri","country":"India","region":"Bengali","url":"https://en.wikipedia.org/wiki/Shonpapri","ingredients":["Gram flour","sugar","flour","ghee","milk","cardamom"],"prepSummary":"सोहन पापड़ी एक लोकप्रिय भारतीय मिठाई है। इनके अलावा यह बांग्लादेश और पाकिस्तान में काफी लोकप्रिय है। यह आकार में वर्गाकार है और कुरकुरा और परतदार बनावट की होती है।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Son_papadi.jpg/960px-Son_papadi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neil.loamas","licence":"CC BY-SA 4.0","leadFile":"Son_papadi.jpg","views":225,"langs":["ar","bn","ca","de","es","fa","fr","hi","ja","jv","kn","mr","or","pa","ru","ta","uk","zh"],"langNames":{"ar":"سوان بابدي","bn":"শনপাপড়ি","ca":"Sohan papdi","de":"Soan Papdi","es":"Soan papdi","fa":"شون پاپدی","fr":"Soan papdi","hi":"सोहन पापड़ी","ja":"ソアン・パプディ","jv":"Soan papdi","kn":"ಸೋನ್ ಪಾಪಡಿ","mr":"सोनपापडी","or":"ସୋନ ପାମ୍ପୁଡି","pa":"ਸੋਨ ਪਾਪੜੀ","ru":"Соан-папди","ta":"சோன் பப்டி","uk":"Соан-папді","zh":"索恩帕帕第"},"sourceLanguage":"hi"},{"title":"Tiler Khaja","name":"Tiler Khaja","country":"Bangladesh","region":"Bengal","url":"https://en.wikipedia.org/wiki/Tiler_Khaja","ingredients":["Sugar","Sesame"],"prepSummary":"First, sugar, water, milk, etc. are boiled in a pan for ten to twelve minutes. In this way the sugar will melt and mix with other ingredients. This hot mixture or pure sugar is then poured out of the pot to cool. When it cools down, the sticky sugar mixture or paste is lifted and tied in a loop. Usually after a few minutes the two of them complete the process of pulling and lengthening this adhesive mixture.","course":"Confectionery","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/%E0%A6%A4%E0%A6%BF%E0%A6%B2%E0%A7%87%E0%A6%B0_%E0%A6%96%E0%A6%BE%E0%A6%9C%E0%A6%BE.jpg/960px-%E0%A6%A4%E0%A6%BF%E0%A6%B2%E0%A7%87%E0%A6%B0_%E0%A6%96%E0%A6%BE%E0%A6%9C%E0%A6%BE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!","licence":"CC BY-SA 4.0","leadFile":"তিলের_খাজা.jpg","views":2238,"langs":["bn"],"langNames":{"bn":"তিলের খাজা"}},{"title":"Imarti","name":"Imarti","country":"India","region":"Rajasthani","url":"https://en.wikipedia.org/wiki/Imarti","ingredients":["Black gram flour","saffron","ghee","sugar"],"prepSummary":"Black gram is soaked in water for a few hours, and then stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Like funnel cakes, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle. Before frying the batter, sugar syrup is prepared and is flavored with edible camphor, cloves, cardamom, kewra and saffron. The fried imartis are then dipped in sugar syrup until they expand in size, having soaked up a significant amount of the syrup. In Northern India, imartis are drained, and thus tend to be drier than jalebis.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/JalebiIndia.jpg/960px-JalebiIndia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kspoddar","licence":"CC BY-SA 2.0","leadFile":"JalebiIndia.jpg","views":18084,"langs":["ar","bn","es","fr","hi","jv","kn","pa","ta","te","ur"],"langNames":{"ar":"إمارتي","bn":"অমৃতি","es":"Jaangiri","fr":"Imarti","hi":"इमरती","jv":"Imarti","kn":"ಇಮರ್ತಿ","pa":"ਇਮਰਤੀ","ta":"ஜாங்கிரி","te":"ఇమర్తీ","ur":"امرتی"}},{"title":"Jhajariya","name":"Jhajariya","country":"India","region":"Rajasthan","url":"https://en.wikipedia.org/wiki/Jhajariya","ingredients":["Maize","milk","ghee","sugar","raisins","nuts"],"views":1010,"langs":["hi","ta"],"langNames":{"hi":"झाजरिया","ta":"ஜாஜரியா"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Motichoor ka Ladoo","name":"Motichoor ka Ladoo","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Motichoor_ka_Ladoo","ingredients":["Flour","sugar","ghee","dry fruits"],"prepSummary":"लड्डू एक प्रकार की भारतीय मिठाई है जो कई ढंग से बनाई जाती है। यह बेसन, बूंदी, मोतीचूर, गोंद, नारियल, तिल-गुड़, चूूरमा इत्यादि कई अलग-अलग वस्तुओं से बनाया जाता है। भारत को छोड़ के यह भारतीय उपमहाद्वीप के अन्य देशों में भी बनाया और लोगों को स्वादिष्ट लगता है। लड्डू सैंकड़ो प्रकार के होते हैं और बनाये जा सकते हैं। सभी स्थानों के लड्डुओं की अलग अलग विशेषतायें होती है। भगवान गणेश और भगवान हनुमान को लड्डू का भोग विशेष रूप से लगाया जाता है।प्राचीन काल में लड्डू किसी भी उत्सव में भोजन के आयोजन में विशेष प्रकार का महत्व रखता था। अनेक मंदिरों में भगवान के प्रसाद के रूप में लड्डू मिलते हैं। सभी मंदिरों क","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Laddu_Sweet.JPG/960px-Laddu_Sweet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nandhinikandhasamy","licence":"CC BY-SA 4.0","leadFile":"Laddu_Sweet.JPG","views":499,"langs":["ar","as","bn","de","es","eu","fa","fr","gu","he","hi","hy","id","it","ja","jv","kn","ko","ml","mr","my","ne","or","pa","pl","ro","ru","ta","te","tr","uk","ur","uz","vi"],"langNames":{"ar":"لدو","as":"লাড়ু","bn":"লাড্ডু","de":"Laddu","es":"Ladu","eu":"Laddu","fa":"لادو (شیرینی)","fr":"Laddu","gu":"લાડુ","he":"לאדו","hi":"लड्डू","hy":"Լադու","id":"Laddu","it":"Laddu","ja":"ラッドゥー","jv":"Laddu","kn":"ಲಾಡು","ko":"라두","ml":"ലഡ്ഡു","mr":"लाडू","my":"လဒူ","ne":"लड्डु","or":"ଲଡୁ","pa":"ਲੱਡੂ","pl":"Laddu","ro":"Laddu","ru":"Ладду","ta":"இலட்டு","te":"లడ్డు","tr":"Laddu","uk":"Ладду","ur":"لڈو","uz":"Laddu","vi":"Laddu"},"sourceLanguage":"hi"},{"title":"Baba Budan","name":"Baba Budan","country":"India","url":"https://en.wikipedia.org/wiki/Baba_Budan","prepSummary":"பாபா பூதன் (Baba Budan) முசுலீம்கள் மற்றும் இந்துக்கள் இருவராலும் போற்றப்படும் 17 ஆம் நூற்றாண்டைச் சேர்ந்த ஒரு சூஃபி ஆவார்,, இவருடைய ஆலயம் இந்தியாவின் கர்நாடக மாநிலம் சிக்கமகளூரில் உள்ள பாபா பூதங்கிரியில் உள்ளது. 1670 ஆம் ஆண்டு புனிதயாத்திரிகை சென்று திரும்பி வரும்போது ஏமனின் மோச்சா துறைமுகத்தில் இருந்து ஏழு காப்பி விதைகளைக் கொண்டு வந்து காப்பி செடியை இவர் இந்தியாவிற்கு அறிமுகப்படுத்தியதாக கூறப்படுகிறது. அந்த நாட்களில் காப்பி உலகின் பிற பகுதிகளுக்கு வறுத்த அல்லது சுட்ட வடிவில் ஏற்றுமதி செய்யப்பட்டது, அதனால் யாரும் சொந்தமாக வளர்க்க முடியாது மற்றும் யேமன்களிடமிருந்து வாங்க வேண்டிய கட்டாயம் ஏற்பட","views":18196,"langs":["id","kn","ta"],"langNames":{"id":"Baba Budan","kn":"ಬಾಬಾ ಬುಡನ್","ta":"பாபா பூதன்"},"sourceLanguage":"ta","notFood":"a person"},{"title":"Coffee Board of India","name":"Coffee Board of India","country":"India","url":"https://en.wikipedia.org/wiki/Coffee_Board_of_India","prepSummary":"இந்தியக் காப்பி வாரியம் (Coffee Board of India) என்பது இந்தியாவில் காப்பி உற்பத்தியை மேம்படுத்துவதற்காக இந்திய அரசாங்கத்தின் வர்த்தக மற்றும் தொழில்துறை அமைச்சகத்தால் நிர்வகிக்கப்படும் அமைப்பு இதுவாகும். இதன் தலைமை அலுவலகம் பெங்களூரில் அமைந்துள்ளது.","views":8158,"langs":["nl","ru","ta","te"],"langNames":{"nl":"Coffee Board (India)","ru":"Кофейный совет Индии","ta":"இந்தியக் காப்பி வாரியம்","te":"కాఫీ బోర్డు అఫ్ ఇండియా"},"sourceLanguage":"ta"},{"title":"Baba Budangiri","name":"Baba Budangiri","country":"India","url":"https://en.wikipedia.org/wiki/Baba_Budangiri","prepSummary":"शास्त्रों में चंद्रद्रोण पर्वतश्रेणी नाम से मशहूर चिकमंगलूर की इस पर्वतमाला को स्थानीय निवासी बाबा बुदनगिरि की पहाड़ियों के नाम से पहचानते हैं। हरात दादा, हयात कलंदर या बाबा बुदन अरब प्रदेश से आए हुए एक सूफी पीर थे। सदियों पहले बाबा बुदन यमन देश से कॉफी के सात बीज अपने साथ ले आए और इसी पहाड़ी पर सबसे पहला बीज बोकर उन्होंने भारत को 'कॉफी संस्कृति' की भेंट दी। इस खूबसूरत पहाड़ी पर आप गाड़ी और ट्रेकिंग के माध्यम से पहुंच सकते हैं। उल्लेखनीय है कि बाबा बुदनगिरि के सरल और चिह्नित रूट पर बिना किसी गाइड की मदद के या फिर स्थानीय निवासियों के साथ ट्रेकिंग की जा सकती है। उल्लेखनीय हैं कि मुलयनगिरि तथा ब","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/A_scenery_from_bababudan_hill.jpg/960px-A_scenery_from_bababudan_hill.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pavankumar.nk","licence":"CC BY-SA 4.0","leadFile":"A_scenery_from_bababudan_hill.jpg","views":30903,"langs":["ca","de","hi","kn","mr","ta","ur"],"langNames":{"ca":"Baba Budan","de":"Baba Budan Giri","hi":"बाबा बुदन गिरी रेंज","kn":"ಬಾಬಾ ಬುಡನ್‌ಗಿರಿ","mr":"माणिक्यधारा धबधबा","ta":"பாபா புதன்கிரி","ur":"بابا بدانگیری"},"sourceLanguage":"hi","notFood":"a mountain"},{"title":"Coffee production in India","name":"Coffee production in India","country":"India","url":"https://en.wikipedia.org/wiki/Coffee_production_in_India","prepSummary":"भारत में कॉफ़ी का उत्पादन मुख्य रूप से दक्षिण भारतीय राज्यों के पहाड़ी क्षेत्रों में होता है। यहां कुल 8200 टन कॉफ़ी का उत्पादन होता है जिसमें से कर्नाटक राज्य में अधिकतम 53 प्रतिशत, केरल में 28 प्रतिशत और तमिलनाडु में 11 प्रतिशत उत्पादन होता है। भारतीय कॉफी दुनिया भर की सबसे अच्छी गुणवत्ता की कॉफ़ी मानी जाती है, क्योंकि इसे छाया में उगाया जाता है, इसके बजाय दुनिया भर के अन्य स्थानों में कॉफ़ी को सीधे सूर्य के प्रकाश में उगाया जाता है। भारत में लगभग 250000 लोग कॉफ़ी उगाते हैं; इनमें से 98 प्रतिशत छोटे उत्पादक हैं। निर्यात किये जाने वाले हिस्से का 70 प्रतिशत हिस्सा जर्मनी, रूस संघ, स्पेन, बेल्ज","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/India_coffee_forests.jpg/960px-India_coffee_forests.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Allen Smith, INeedCoffee","licence":"CC BY-SA 2.0","leadFile":"India_coffee_forests.jpg","views":37602,"langs":["ar","ca","fa","fr","hi","pa","ta","te","zh"],"langNames":{"ar":"إنتاج القهوة في الهند","ca":"Producció de cafè a l'Índia","fa":"تولید قهوه در هند","fr":"Caféiculture en Inde","hi":"भारत में कॉफी उत्पादन","pa":"ਭਾਰਤ ਵਿੱਚ ਕੌਫੀ ਦਾ ਉਤਪਾਦਨ","ta":"இந்தியாவில் காபி உற்பத்தி","te":"భారతదేశంలో కాఫీ ఉత్పత్తి","zh":"印度咖啡產業"},"sourceLanguage":"hi"},{"title":"Allied Blenders & Distillers","name":"Allied Blenders & Distillers","country":"India","url":"https://en.wikipedia.org/wiki/Allied_Blenders_%26_Distillers","views":22871,"notFood":"a company"},{"title":"Amrut Distilleries","name":"Amrut Distilleries","country":"India","url":"https://en.wikipedia.org/wiki/Amrut_Distilleries","prepSummary":"Amrut Distilleries began with a single blending and bottling unit, specializing in IMFL. The company decided against using computers and automation in their distillery in favour of providing more jobs to people. Most of the staff at Amrut Distilleries involved in bottling and packaging are women.","leadFile":"Amrut_Distilleries_logo.jpg","views":14909,"notFood":"a business"},{"title":"Barista (company)","name":"Barista (company)","country":"India","url":"https://en.wikipedia.org/wiki/Barista_(company)","prepSummary":"Barista est une chaîne de bars à expresso et de cafés qui opère dans le sous-continent indien. Elle a son siège à New Delhi, en Inde, et des points de vente en Inde et dans d'autres pays de la région comme le Sri Lanka. Elle vend aussi un certain nombre de produits dans des épiceries et d'autres points de vente.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Barista_Store_Front.jpg/960px-Barista_Store_Front.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rishikant2556","licence":"CC BY-SA 4.0","leadFile":"Barista_Store_Front.jpg","views":26374,"langs":["de","et","fr","ko","ur","uz"],"langNames":{"de":"Barista Coffeehouse","et":"Barista (kohvikukett)","fr":"Barista (entreprise)","ko":"바리스타 커피","ur":"بارسٹا (کمپنی)","uz":"Barista (kompaniya)"},"sourceLanguage":"fr","notFood":"a business"},{"title":"Chai Point","name":"Chai Point","country":"India","url":"https://en.wikipedia.org/wiki/Chai_Point","leadFile":"Chai_Point.svg.png","views":6808},{"title":"Coca-Cola India","name":"Coca-Cola India","country":"India","url":"https://en.wikipedia.org/wiki/Coca-Cola_India","views":18285},{"title":"DesmondJi","name":"DesmondJi","country":"India","url":"https://en.wikipedia.org/wiki/DesmondJi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/DesmondJi_Logo_%28cropped%29.png/960px-DesmondJi_Logo_%28cropped%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DesmondJi","licence":"CC BY 4.0","leadFile":"DesmondJi_Logo_(cropped).png","views":3156},{"title":"John Distilleries","name":"John Distilleries","country":"India","url":"https://en.wikipedia.org/wiki/John_Distilleries","prepSummary":"John Distilleries has a network of 12 manufacturing units across 8 States and the union territory of Puducherry. The company's primary distillery, a malt plant, is located in Goa. It also has a winery in Maharashtra. The company also owns some blending and bottling units that manufacture IMFL. Many of these units are leased by John Distilleries.","views":11717,"langs":["te"],"langNames":{"te":"జాన్ డిస్టిలరీస్"},"notFood":"a business"},{"title":"Kerala State Beverages Corporation","name":"Kerala State Beverages Corporation","country":"India","url":"https://en.wikipedia.org/wiki/Kerala_State_Beverages_Corporation","prepSummary":"வரையறுக்கப்பட்ட கேரள மாநிலப் பானங்கள் கழகம் (Kerala State Beverages Corporation Ltd-BEVCO) கேரள அரசிற்கு சொந்தமான பொதுவுடமைத் தொழில் நிறுவனமாகும். இது கேரள மாநிலத்தில் சில்லரையாகவும் மொத்தமாகவும் மது விற்பனை செய்யும் தனிப்பட்ட அதிகாரம் கொண்டுள்ளது. கேரள மாநிலம் முழுவதும் இந்திய தயாரிப்ப்பான வெளிநாட்டு மதுபானங்களின் சில்லரை விற்பனையையும் பீர் வாணிபத்தையும் கட்டுப்படுத்துகிறது. கேரள மாநிலத்தில் அதிக இலாபந்தரும் பொது நிறுவனங்களில் இதுவும் ஒன்று. ஓணம், கிறித்துமஸ், ஆங்கிலப் புத்தாண்டு பண்டிகையின்போது விற்பனையின் அளவு மிகவும் அதிகமாக உள்ளது. சாலக்குடியில் பதிவான விற்பனையளவு மாநிலத்திலேயே முதலிடம் ப","leadFile":"Kerala_Beverages_Logo.gif","views":8410,"langs":["ta"],"langNames":{"ta":"கேரள மாநிலப் பானங்கள் கழகம்"},"sourceLanguage":"ta","notFood":"a business"},{"title":"Khoday Group","name":"Khoday Group","country":"India","url":"https://en.wikipedia.org/wiki/Khoday_Group","views":15311,"langs":["fa"],"langNames":{"fa":"گروه خدای"},"notFood":"a business"},{"title":"Limtex","name":"Limtex","country":"India","url":"https://en.wikipedia.org/wiki/Limtex","views":1492,"langs":["ar"],"langNames":{"ar":"لمتكس"},"notFood":"a business"},{"title":"Manpasand Beverages","name":"Manpasand Beverages","country":"India","url":"https://en.wikipedia.org/wiki/Manpasand_Beverages","views":2346,"notFood":"a business"},{"title":"Odisha State Beverage Corporation","name":"Odisha State Beverage Corporation","country":"India","url":"https://en.wikipedia.org/wiki/Odisha_State_Beverage_Corporation","views":1020,"notFood":"a business"},{"title":"Pincon Spirit Limited","name":"Pincon Spirit Limited","country":"India","url":"https://en.wikipedia.org/wiki/Pincon_Spirit_Limited","views":2632,"notFood":"a company"},{"title":"Radico Khaitan","name":"Radico Khaitan","country":"India","url":"https://en.wikipedia.org/wiki/Radico_Khaitan","views":47136,"notFood":"a business"},{"title":"Tata Consumer Products","name":"Tata Consumer Products","country":"India","url":"https://en.wikipedia.org/wiki/Tata_Consumer_Products","prepSummary":"टाटा कंज्यूमर प्रोडक्ट्स एक भारतीय तेज़ी से बिकने वाले उपभोक्ता वस्तु (एफ.एम.सी.जी.) कंपनी है तथा टाटा ग्रुप का हिस्सा है। इसका पंजीकृत कार्यालय कोलकातामें तथा कॉर्पोरेट मुख्यालय मुम्बई में है। यह विश्व की दूसरी सबसे बड़ी ब्रांडेड चाय कंपनी है तथा कॉफी के प्रमुख उत्पादकों में भी शामिल है। कंपनी को पहले टाटा ग्लोबल बेवरेजेज लिमिटेड (टी.जी.बी.एल.)के नाम से जाना जाता था। फरवरी 2020 में टाटा केमिक्लस के उपभोक्ता उत्पाद व्यवसाय का टाटा ग्लोबल बेवरेजेज में विलय कर दिया गया जिसके परिणामस्वरूप टाटा कंज्यूमर प्रोडक्ट्स का गठन हुआ। वर्तमान में कंपनी खाद्य एवं पेय उद्योग में कार्यरत है। इसकी कुल आय का लग","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/TATA-CONSUMER-PRODUCTS_BLUE_LOGO_Feb_13.png/960px-TATA-CONSUMER-PRODUCTS_BLUE_LOGO_Feb_13.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tata Consumer Products Limited","licence":"CC BY-SA 4.0","leadFile":"TATA-CONSUMER-PRODUCTS_BLUE_LOGO_Feb_13.png","views":56025,"langs":["ar","fa","fi","gu","hi","id","kn","mr","ms","ru","ta"],"langNames":{"ar":"تاتا كونزومر برودكتس","fa":"تاتا کانسیومر پراداکتس","fi":"Tata Global Beverages","gu":"ટાટા ટી","hi":"टाटा कंज्यूमर प्रोडक्ट्स","id":"Tata Consumer Products","kn":"ಟಾಟಾ ಟೀ","mr":"टाटा कन्झ्युमर प्रोडक्ट्स","ms":"Tata Global Beverages","ru":"Tata Consumer Products","ta":"டாட்டா தேனீர்"},"sourceLanguage":"hi","notFood":"a business"},{"title":"Telangana State Beverages Corporation","name":"Telangana State Beverages Corporation","country":"India","url":"https://en.wikipedia.org/wiki/Telangana_State_Beverages_Corporation","views":1408,"notFood":"a business"},{"title":"Triveni Engineering & Industries","name":"Triveni Engineering & Industries","country":"India","url":"https://en.wikipedia.org/wiki/Triveni_Engineering_%26_Industries","prepSummary":"త్రివేణి ఇంజనీరింగ్ & ఇండస్ట్రీస్ లిమిటెడ్ (TEIL) అనేది చక్కెర, ఇంజనీరింగ్‌లో వైవిధ్యభరితమైన వ్యాపారాలతో కూడిన భారతీయ సమ్మేళనం, దీని ప్రధాన కార్యాలయం భారతదేశంలోని నోయిడా ఉంది. ఇది 1932 లో స్థాపించబడింది. ఈ సంస్థ చక్కెర, ఆల్కహాల్, ఇథనాల్ ఉత్పత్తి, విద్యుత్ సహ-ఉత్పత్తి, పారిశ్రామిక గేర్లు & గేర్‌బాక్స్‌లతో సహా రక్షణ, నీటి శుద్ధి పరిష్కారాలు, ఎఫ్ఎంసిజి బ్రాండ్లతో సహా విద్యుత్ ప్రసారంలో నిమగ్నమై ఉంది. ఇది భారతదేశంలో రెండవ అతిపెద్ద చక్కెర ఉత్పత్తిదారుగా ఉంది","views":10655,"langs":["te"],"langNames":{"te":"త్రివేణి ఇంజనీరింగ్ & ఇండస్ట్రీస్"},"sourceLanguage":"te"},{"title":"United Spirits","name":"United Spirits","country":"India","url":"https://en.wikipedia.org/wiki/United_Spirits","prepSummary":"యునైటెడ్ స్పిరిట్స్ లిమిటెడ్ (యుఎస్ఎల్ఎల్) ఒక భారతీయ మద్య పానీయాల సంస్థ, పరిమాణం ప్రకారం ప్రపంచంలోనే రెండవ అతిపెద్ద స్పిరిట్స్ సంస్థ. ఇది డియాజియో అనుబంధ సంస్థ, ప్రధాన కార్యాలయం కర్ణాటకలోని బెంగళూరు యుబి టవర్‌లో ఉంది. యుఎస్ఎల్ తన ఉత్పత్తులను 37 కి పైగా దేశాలకు ఎగుమతి చేస్తుంది. కంపెనీ అధికారిక వెబ్‌సైట్ ప్రకారం, మార్చి 2013 నాటికి, యుఎస్ఎల్ లో 140 కి పైగా మద్యం బ్రాండ్‌లను కలిగి ఉంది, వీటిలో 15 బ్రాండ్‌లు ప్రతి సంవత్సరం ఒక మిలియన్ కంటే ఎక్కువ కేసులను విక్రయిస్తాయి, 3 బ్రాండ్‌లు ప్రతి ఏడాది 10 మిలియన్ కంటే ఎక్కువ కేసులు విక్రయిస్తాయి.","views":135355,"langs":["fa","fr","mr","te"],"langNames":{"fa":"یونایتد اسپیریتس","fr":"United Spirits","mr":"युनायटेड स्पिरिट्स","te":"యునైటెడ్ స్పిరిట్స్"},"sourceLanguage":"te","notFood":"a business"},{"title":"Varun Beverages","name":"Varun Beverages","country":"India","url":"https://en.wikipedia.org/wiki/Varun_Beverages","prepSummary":"Die Varun Beverages Limited ist ein indisches Konsumgüterunternehmen mit Hauptsitz in Gurugram im Bundesstaat Haryana. Das Unternehmen ist einer der größten Abfüller und Vertriebspartner von Produkten des US-amerikanischen Getränkeherstellers PepsiCo außerhalb der Vereinigten Staaten. Varun Beverages produziert, vertreibt und vermarktet eine Vielzahl alkoholfreier Getränke, darunter kohlensäurehaltige Softdrinks, Fruchtsäfte und abgefülltes Wasser sowie Snacks.","leadFile":"Varun_Beverages.svg.png","views":61389,"langs":["de"],"langNames":{"de":"Varun Beverages"},"sourceLanguage":"de"},{"title":"Yuksom Breweries","name":"Yuksom Breweries","country":"India","url":"https://en.wikipedia.org/wiki/Yuksom_Breweries","views":27898,"notFood":"a business"},{"title":"Chulli","name":"Chulli","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Chulli","views":724},{"title":"Desi daru","name":"Desi daru","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Desi_daru","prepSummary":"देसी डारू भारतीय उपमहाद्वीप के ग्रामीण इलाकों में बनाई जाने वाली शराब की एक श्रेणी है, जिसका एक प्रकार थार हेैं। यह परंपरागत रूप से एक ऐसी प्रक्रिया से तैयार किया गया है जिसे सदियों से पारित किया जा रहा है। यह भारत के गांवों में प्राथमिक और सबसे लोकप्रिय मादक पेय है और इसे गुड़ से किण्वित और आसुत किया जाता है जो कि गन्ने के एक उत्पाद द्वारा होता है। देसी शराब एक व्यापक शब्द है और इसमें कानूनी और अवैध रूप से निर्मित स्थानीय शराब दोनों शामिल हो सकते हैं। जबकि देसी शराब (अरक और खजूर के ताड़ी) के अन्य प्रकार के रूप में वर्गीकृत किया जा सकता है अवधि देसी दारु आमतौर पर कानूनी शराब को संदर्भित करता ह","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Desi_daru_%28desi_liqour%29_with_Orange_flavor.jpg/960px-Desi_daru_%28desi_liqour%29_with_Orange_flavor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Human3015","licence":"CC BY-SA 4.0","leadFile":"Desi_daru_(desi_liqour)_with_Orange_flavor.jpg","views":57800,"langs":["as","hi","pa","ur"],"langNames":{"as":"দেশী সুৰা","hi":"देसी दारू","pa":"ਦੇਸੀ ਦਾਰੂ","ur":"دیسی شراب"},"sourceLanguage":"hi"},{"title":"Hariya","name":"Hariya","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Hariya","views":1377},{"title":"Lugdi","name":"Lugdi","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Lugdi","views":2870},{"title":"Neera","name":"Neera","country":"Indonesia","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Neera","prepSummary":"Legen atau legian adalah nama minuman tradisional yang banyak ditemukan di sekitar wilayah Jawa Tengah dan Jawa Timur. Legen ini telah digemari orang sejak lama; dan bahkan dicantumkan pula dalam kitab \"Serat Centhini\" (ditulis sekitar awal abad ke-19) yang merupakan semacam ensiklopedia orang Jawa. Dalam kitab itu disebutkan adanya beberapa macam legen seperti legen siwalan, legen aren, dan juga legen kelapa (badheg).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Neera_manufactured_from_Kollam_Kaippuzha_Plant%2C_Feb_2016.jpg/960px-Neera_manufactured_from_Kollam_Kaippuzha_Plant%2C_Feb_2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arunvrparavur","licence":"CC BY-SA 3.0","leadFile":"Neera_manufactured_from_Kollam_Kaippuzha_Plant,_Feb_2016.jpg","views":14506,"langs":["hi","id","jv","mr","pt","ta","te"],"langNames":{"hi":"नीरा","id":"Legen","jv":"Legèn","mr":"नीरा (शीतपेय)","pt":"Neera","ta":"பதநீர்","te":"నీరా"},"sourceLanguage":"id"},{"title":"Pendhā","name":"Pendhā","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Pendh%C4%81","views":690},{"title":"Sonti (rice drink)","name":"Sonti (rice drink)","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sonti_(rice_drink)","prepSummary":"El sonti es una bebida alcohólica elaborada en la India a partir de arroz en forma similar al sake y es parecido al vino de uva en cuanto a su contenido alcohólico así como su uso cotidiano. El sonti se elabora cociendo arroz al vapor. Para poder azucarizar los almidones se emplea la acción de un moho denominado Rhizopus sonti (en sake se emplea el Aspergillus oryzae), seguido de una fermentación. También se denomina sonti al vinagre elaborado en la cocina india, mediante oxidación de la bebida alcohólica sonti.","views":888,"langs":["es","nb"],"langNames":{"es":"Sonti","nb":"Sonti"},"sourceLanguage":"es"},{"title":"Sura (alcoholic drink)","name":"Sura (alcoholic drink)","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sura_(alcoholic_drink)","prepSummary":"सुरा (बहुवचन : सुराः) भारतीय उपमहाद्वीप में प्राचीन काल में विकसित सान्द्र अल्कोहली पेय था। सुश्रुत ने सुरा को संज्ञाहारी (एनेस्थेटिक) कहा है। श्रेणी:आयुर्वेद","views":14625,"langs":["as","bn","hi","ja","ru"],"langNames":{"as":"সুৰা (ভাৰতীয় মদ)","bn":"সুরা (পানীয়)","hi":"सुरा","ja":"スラー酒","ru":"Сура (индуизм)"},"sourceLanguage":"hi"},{"title":"Tharra","name":"Tharra","country":"India","region":"Indian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Tharra","prepSummary":"Due to the pungent smell of the distilling process, Tharra is often prepared in remote fields, away from human settlements. It recycles some of the waste products of the agricultural economy of the region.","views":4330,"langs":["hi","ta","ur"],"langNames":{"hi":"ठर्रा","ta":"தார்ரா","ur":"ٹھرا"}},{"title":"Brooke Bond Taj Mahal","name":"Brooke Bond Taj Mahal","country":"United Kingdom","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Brooke_Bond_Taj_Mahal","prepSummary":"Brooke Bond est une marque de thé britannique possédée par le groupe Unilever. L'entrepreneur Arthur Brooke ouvre son premier commerce en 1869 à Manchester, donnant naissance à la compagnie « Brooke, Bond & Co. ». Le nom de « Bond » ne fait pas référence à une personne : Brooke l'a choisi parce qu'il sonnait bien. En 1930, la compagnie lance la marque PG Tips. À partir des années 1950, les paquets de thé Brooke Bond incluent des cartes illustrées à collectionner sur la nature (plusieurs sont l'œuvre du peintre Charles Tunnicliffe) ou l'histoire. Les dernières cartes ont été distribuées en 1999","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Brooke-bond-logo.jpg/960px-Brooke-bond-logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unilever","licence":"CC BY-SA 3.0","leadFile":"Brooke-bond-logo.jpg","views":66,"langs":["ar","bn","fr","ru","tr","uk","zh"],"langNames":{"ar":"بروك بوند (شركة)","bn":"ব্রুক বন্ড","fr":"Brooke Bond","ru":"Brooke Bond","tr":"Brooke Bond","uk":"Brooke Bond","zh":"布魯克邦德"},"sourceLanguage":"fr"},{"title":"Chaiwala","name":"Chaiwala","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Chaiwala","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/India_-_Varanasi_Chai_kettle_-_0666.jpg/960px-India_-_Varanasi_Chai_kettle_-_0666.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Royan","licence":"CC BY-SA 3.0","leadFile":"India_-_Varanasi_Chai_kettle_-_0666.jpg","views":33499,"langs":["ar","fa","hi","pl","zh"],"langNames":{"ar":"تشاي والا","fa":"چای‌والا","hi":"चायवाला","pl":"Ćajwala","zh":"卖茶人"}},{"title":"Indian tea culture","name":"Indian tea culture","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Indian_tea_culture","prepSummary":"India was the top producer of tea for nearly a century, but recently China has overtaken India as the top tea producer due to increased land availability. Indian tea companies have acquired a number of iconic foreign tea enterprises including British brands Tetley and Typhoo. The same report pegs 90 per cent of all Indian households as regular tea drinkers. The reasons stated are \"tea is cheap, affordable, and addictive.\" However, the annual per capita tea consumption in India was only 0.52 kg per person in 2009.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Darjeeling%2C_India%2C_Tea_plantations_on_hills.jpg/960px-Darjeeling%2C_India%2C_Tea_plantations_on_hills.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0","leadFile":"Darjeeling,_India,_Tea_plantations_on_hills.jpg","views":21886,"langs":["ar","az","es","fr","hy","kn","te"],"langNames":{"ar":"ثقافة الشاي الهندية","az":"Hindistanda çayçılıq","es":"Cultura del té en India","fr":"Thé en Inde","hy":"Հնդկական թեյի մշակույթ","kn":"ಭಾರತೀಯ ಚಹಾ ಸಂಸ್ಕೃತಿ","te":"భారతీయ టీ సంస్కృతి"}},{"title":"James Finlay & Co","name":"James Finlay & Co","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/James_Finlay_%26_Co","views":3776,"langs":["fi"],"langNames":{"fi":"Finlays"},"notFood":"an organisation"},{"title":"Kahwah","name":"Kahwah","country":"India","region":"Kashmir","url":"https://en.wikipedia.org/wiki/Kahwah","ingredients":["green tea leaves","saffron","cardamom"],"prepSummary":"Kashmiri kahwah is made by boiling green tea leaves with local saffron, cinnamon, cardamom, ginger, cloves and occasionally Kashmiri roses. It is generally served with sugar or honey and crushed nuts, usually almonds or walnuts. Some varieties are made as a herbal infusion only—without the green tea leaves. Traditionally, kahwah is prepared in a copper kettle known as a samovar. A samovar, which originates from Russia, consists of a fire container running as a central cavity, in which live coals are placed to keep the tea warm. Around the fire container there is a space for water to boil and the tea leaves and other ingredients are mixed with the water.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/Kashmir%27s_Kahwah_Tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Antara Sarkar","licence":"CC BY-SA 4.0","leadFile":"Kashmir's_Kahwah_Tea.jpg","views":27297,"langs":["as","cs","es","fr","gu","hi","it","ja","jv","ko","ml","pl","ta","uk","ur"],"langNames":{"as":"কাহৱা","cs":"Kahwa","es":"Kahwah","fr":"Kahwah","gu":"કાવો (કાશ્મીરી ચ્હા)","hi":"क़हवा","it":"Qehwa","ja":"カフワ","jv":"Kahwah","ko":"카흐와","ml":"കാഹ്-വ","pl":"Kahwa","ta":"கவ்வா","uk":"Кахва","ur":"قہوہ"}},{"title":"Luxmi Estates","name":"Luxmi Estates","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Luxmi_Estates","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Luxmi_Estates_tea_box.jpg/960px-Luxmi_Estates_tea_box.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sir Tragedy","licence":"CC BY-SA 4.0","leadFile":"Luxmi_Estates_tea_box.jpg","views":2305},{"title":"Tea Garden Express","name":"Tea Garden Express","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/Tea_Garden_Express","prepSummary":"టీ గార్డెన్ ఎక్స్‌ప్రెస్ (అధికారికంగా కారైకాల్-ఎర్నాకుళం ఎక్స్‌ప్రెస్ అని పిలుస్తారు) అనేది కేంద్రపాలిత ప్రాంతమైన పుదుచ్చేరిలోని కారైకాల్‌ను కేరళ ఎర్నాకుళంతో అనుసంధానించే రాత్రిపూట నడిచే ప్రాంతీయ రైలు.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Tea_Garden_Express_%28Karaikal-Ernakulam%29_Route_map.jpg/960px-Tea_Garden_Express_%28Karaikal-Ernakulam%29_Route_map.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gauri Wur Sem","licence":"CC BY-SA 3.0","leadFile":"Tea_Garden_Express_(Karaikal-Ernakulam)_Route_map.jpg","views":2886,"langs":["te"],"langNames":{"te":"టీ గార్డెన్ ఎక్స్‌ప్రెస్"},"sourceLanguage":"te"},{"title":"TGL Co.","name":"TGL Co.","country":"India","region":"Indian tea","url":"https://en.wikipedia.org/wiki/TGL_Co.","views":2024},{"title":"Bornir Dhuchnir Doi","name":"Bornir Dhuchnir Doi","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Bornir_Dhuchnir_Doi","ingredients":["milk"],"prepSummary":"বর্ণির ধুছনির দই হচ্ছে এক ধরনের বিশেষ দই যা মৌলভীবাজারের বড়লেখা উপজেলার বর্নি ইউনিয়নে গরু ও মহিষের দুধ থেকে তৈরি করা হয়। বর্ণি ইউনিয়নে ধুছনি নামক বাঁশের তৈরি ঝুড়ি বা গোল পাত্রে জমিয়ে প্রস্তুত করা হয় বলে এটি বর্ণির ধুছনির দই নামে পরিচিত।","course":"cold","views":208,"langs":["bn"],"langNames":{"bn":"বর্ণির ধুছনির দই"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Duck bamboo curry","name":"Duck bamboo curry","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Duck_bamboo_curry","ingredients":["Bamboo shoots","duck","spices (onion","garlic","ginger)","curd"],"prepSummary":"হাঁস-বাঁশ একপ্রকারের তরকারি যা মূলত হাঁস ও বাঁশের কোড়ল দিয়ে প্রস্তুত করা হয়। এটি বাংলাদেশের সিলেট অঞ্চলের একটি জনপ্রিয় খাবার। সিলেটি রন্ধনশৈলীর মধ্যে এটি একটি অন্যতম ঐতিহ্যবাহী এবং সুস্বাদু খাবার। কচি বাঁশ প্রথম খাদ্য হিসেবে কারা খেতে শুরু করেছিল তা সঠিকভাবে জানা না গেলেও অনেক ঐতিহাসিক তথ্য প্রমাণ থেকে পাওয়া যায় যে চীনারা অনেক আগে থেকে এটি খেয়ে আসছে। মুখরোচক এই খাবারটি তান্দুরি দিয়েও খাওয়া হয়। হাঁস বাঁশের তরকারি স্বাদে কম ঝাঁঝালো।","course":"main","views":894,"langs":["bn","jv"],"langNames":{"bn":"হাঁস-বাঁশ","jv":"Kari bèbèk pring"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Handesh","name":"Handesh","country":"India","region":"Sylhet region","url":"https://en.wikipedia.org/wiki/Handesh","ingredients":["Molasses or sugar","rice flour"],"prepSummary":"Molasses or sugar is added to a large mixing bowl when water is poured at the same time. There are different types of molasses. Rice flour and plain flour are added to make a smooth batter. The batter is thoroughly whisked until it is smooth. Then oil is poured to deep-fry. Once the oil is hot, the heat is reduced to low–medium.","course":"Breakfast and light refreshment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/%EA%A0%8D%EA%A0%A4%EA%A0%98%EA%A0%A4%EA%A0%9E_%EA%A0%A2%EA%A0%A3%EA%A0%98%EA%A0%86%EA%A0%96%EA%A0%A6%EA%A0%A1_%EA%A0%80%EA%A0%9E_%EA%A0%98%EA%A0%A5%EA%A0%98%EA%A0%89%EA%A0%A0%EA%A0%A3.jpg/960px-%EA%A0%8D%EA%A0%A4%EA%A0%98%EA%A0%A4%EA%A0%9E_%EA%A0%A2%EA%A0%A3%EA%A0%98%EA%A0%86%EA%A0%96%EA%A0%A6%EA%A0%A1_%EA%A0%80%EA%A0%9E_%EA%A0%98%EA%A0%A5%EA%A0%98%EA%A0%89%EA%A0%A0%EA%A0%A3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AbuSayeed","licence":"CC BY-SA 4.0","leadFile":"ꠍꠤꠘꠤꠞ_ꠢꠣꠘ꠆ꠖꠦꠡ_ꠀꠞ_ꠘꠥꠘꠉꠠꠣ.jpg","views":2571,"langs":["bn","id","jv"],"langNames":{"bn":"হান্দেশ","id":"Handesh","jv":"Handesh"},"originClaims":["Bangladesh","India"]},{"title":"Hutki shira","name":"Hutki shira","country":"India","region":"Sylhet","url":"https://en.wikipedia.org/wiki/Hutki_shira","ingredients":["Hidoil Hutki","garlic","turmeric red chili","any seasonal vegetables"],"prepSummary":"Hutki shirá is typically made with hidol hutki, crushed garlic, pureed onion, potatoes, spinach, aubergine, red pepper, chili powder, salt, turmeric, and other seasonal vegetables that are available. The fermented fish is first soaked in cold water, then placed in a large sauce pan or cooking pot with sliced onions, garlic, ground spices, salt, and shrimp. The mixture is then covered and left to cook over a high flame. Next, it is stirred as it continues to cook before pumpkin and aubergine are added. Sufficient water is added to form a broth. In the final step, Naga chili is added and the broth is given a gentle stir.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/%EA%A0%9F%EA%A0%94%EA%A0%A3%EA%A0%9E_%EA%A0%A2%EA%A0%A5%EA%A0%90%EA%A0%87%EA%A0%A4_%EA%A0%A1%EA%A0%A4%EA%A0%9E%EA%A0%A3.jpg/960px-%EA%A0%9F%EA%A0%94%EA%A0%A3%EA%A0%9E_%EA%A0%A2%EA%A0%A5%EA%A0%90%EA%A0%87%EA%A0%A4_%EA%A0%A1%EA%A0%A4%EA%A0%9E%EA%A0%A3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"এম আবু সাঈদ","licence":"CC BY-SA 4.0","leadFile":"ꠟꠔꠣꠞ_ꠢꠥꠐꠇꠤ_ꠡꠤꠞꠣ.jpg","views":1386,"langs":["bn","es","jv"],"langNames":{"bn":"হুটকি শিরা","es":"Hutki shira","jv":"Hutki shira"}},{"title":"Nunor Bora","name":"Nunor Bora","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Nunor_Bora","ingredients":["onion","ginger","rice flour","turmeric"],"prepSummary":"Nunor Bora are made by adding blended onion, ginger, and garlic to a large saucepan of boiling water, alongside some salt and turmeric powder. Sometimes, ground panch puran is added to enhance the taste and aroma. A combination of rice flour and/or ground rice is added to the saucepan, forming a spongy soft paste. When the paste is fully cooked, it is removed from the saucepan and left to cool. The paste is mixed into a dough, which is usually shaped into a ball. This ball of dough is flattened to make bread. The bread is cut up into smaller pieces, sometimes in a variety of different shapes. These pieces are either stored for later usage, or deep fried in oil to make edible rice cakes.","course":"Breakfast and light refreshment","views":1523,"langs":["bn","jv"],"langNames":{"bn":"নুনগড়া","jv":"Nunor Bora"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Phall","name":"Phall","country":"United Kingdom","region":"England","url":"https://en.wikipedia.org/wiki/Phall","ingredients":["chili peppers (scotch bonnet","habanero or Carolina Reaper peppers)","tomatoes","ginger","choice of protein"],"prepSummary":"Phaal, algunas veces pronunciado como phall o paal, es un curry de la cocina Bangladés de color, que va desde el rojo hasta el anaranjado. Tiene la reputación de ser unos de los curry más picantes de todos los existentes, pudiendo ser más picante incluso que el Vindaloo, con un contenido que llega a ser de 10 a 12 chillies en una ración estándar. El phaal ha logrado cierta notoriedad por ser uno de los currys más picantes que se pueden obtener en un restaurante Indio, tanto es así que por regla general no aparece especificado en el menú y sólo lo sirven cuando un comensal lo requiere específic","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Chicken_phaal.jpg/960px-Chicken_phaal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joey","licence":"CC BY 2.0","leadFile":"Chicken_phaal.jpg","views":57715,"langs":["bn","es","fa"],"langNames":{"bn":"ফাল তরকারি","es":"Phaal","fa":"فال (غذا)"},"sourceLanguage":"es","province":"City and Borough of Birmingham","city":"Birmingham","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soft Khichuri","name":"Soft Khichuri","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Soft_Khichuri","ingredients":["rice fenugreek seed onions","dal"],"prepSummary":"পাতলা বা লেটকা খিচুড়ি হচ্ছে একপ্রকারের নরম খিচুড়ি যা বাংলাদেশের সিলেট অঞ্চলের একটি জনপ্রিয় খাবার। সিলেটি রন্ধনশৈলীতে এটি একটি ঐতিহ্যবাহী খাবার হিসেবে স্থান পেয়েছে। ঘরোয়া আয়োজনে পাতলা খিচুড়ি এবং অতিথি আপ্যায়নে আখনি পোলাও সিলেটের একটি ঐতিহ্য। পাতলা খিচুড়ি দুই ধরনের: সাদা পাতলা খিচুড়ি (জাউ) এবং হলুদ পাতলা খিচুড়ি। চাল ও ডাল একসঙ্গে মিশিয়ে রান্না করা হয় বলে এই খাবারে দেহের জন্য প্রয়োজনীয় অ্যামিনো অ্যাসিডের চাহিদা পূরণ হয়।","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/%EA%A0%81%EA%A0%8D%EA%A0%94%EA%A0%A3%EA%A0%9E%EA%A0%A4_%E0%A7%A7%E0%A7%A7.jpg/960px-%EA%A0%81%EA%A0%8D%EA%A0%94%EA%A0%A3%EA%A0%9E%EA%A0%A4_%E0%A7%A7%E0%A7%A7.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"এম আবু সাঈদ","licence":"CC BY-SA 4.0","leadFile":"ꠁꠍꠔꠣꠞꠤ_১১.jpg","views":1069,"langs":["ar","bn","ha","id","jv","uk"],"langNames":{"ar":"خيتشوري","bn":"পাতলা খিচুড়ি","ha":"Khichuri mai laushi","id":"Khichuri Halus","jv":"Khichuri alus","uk":"М'який хічурі"},"sourceLanguage":"bn","province":"Sylhet","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thoikor Tenga","name":"Thoikor Tenga","country":"Bangladesh","region":"Sylhet Division","url":"https://en.wikipedia.org/wiki/Thoikor_Tenga","ingredients":["Thoikor","onion","garlic etc."],"prepSummary":"তৈকর টেঙ্গা সিলেটে খুবই জনপ্রিয় একটি খাবার। এটি একটি অপ্রচলিত ফল হলেও সাতকড়ার মতো সিলেট অঞ্চলে এটি প্রায় সারা বছরই পাওয়া যায়। এই টক ফলটি বেশিরভাগই ছোট মাছের সাথে রান্নায় ব্যবহৃত হয়। তৈকর টেঙ্গায় মাছের ঝোল অসমীয়া এবং সিলেটি রন্ধনশৈলীতে একটি জনপ্রিয় তরকারি। থইকর হল একটি সবজির প্রজাতি যার বীজ নেই এবং সাইট্রাস স্বাদের। ডিসেম্বর থেকে শুরু করে তিন-চার মাসে এটি প্রচুর পরিমাণে পাওয়া যায়। তবে সারা বছরই বাজার থেকে সংগ্রহ করা যায়। থইকর দিয়ে মাছ-মাংস রান্না করা হয়। অনেকেই এই সবজিটিকে ডেফোলের সাথে গুলিয়ে ফেলেন। আসলে, থইকর দেখতে বড় আপেলের মতো। তৈকর কাঁচা অবস্থায় সবুজ এবং পাকলে হলুদ হয়। এই","course":"Main","views":798,"langs":["bn"],"langNames":{"bn":"তৈকর টেঙ্গা"},"sourceLanguage":"bn","province":"Sylhet","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tusha shinni","name":"Tusha shinni","country":"India","region":"Sylhet","url":"https://en.wikipedia.org/wiki/Tusha_shinni","ingredients":["Flour","sugar","oil + ghee","water","cinnamon","cardamom","raisins","bay leaf"],"prepSummary":"তুশা শিন্নি (সিলেটি: ꠔꠥꠡꠣ ꠡꠤꠘ꠆ꠘꠤ) হচ্ছে একপ্রকার ময়দার হালুয়া যা বাংলাদেশের সিলেট অঞ্চলের একটি জনপ্রিয় খাবার। সিলেটি রন্ধনশৈলীর এই খাদ্যটি সামান্য মশলাযুক্ত, নরম এবং মিষ্টি স্বাদের।","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Tusha_shinni.jpg/960px-Tusha_shinni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"এম আবু সাঈদ","licence":"CC BY-SA 4.0","leadFile":"Tusha_shinni.jpg","views":820,"langs":["bn","jv"],"langNames":{"bn":"তুশা শিন্নি","jv":"Tusha shinni"},"sourceLanguage":"bn"},{"title":"Bafat","name":"Bafat","country":"India","region":"Mangalorean","url":"https://en.wikipedia.org/wiki/Bafat","prepSummary":"ಬಫತ್, ಇದನ್ನು ಬಾಫದ್ ಅಥವಾ ಬಫಾತ್ ಎಂದು ಕೂಡ ಉಚ್ಚರಿಸಲಾಗುತ್ತದೆ. ಇದು ಮಂಗಳೂರು ಮತ್ತು ಗೋವಾದ ಪಾಕಪದ್ಧತಿಗಳಲ್ಲಿ, ವಿಶೇಷವಾಗಿ ಮಂಗಳೂರಿನ ಕ್ಯಾಥೋಲಿಕ್ ಮತ್ತು ಗೋವಾನ್ ಕ್ಯಾಥೋಲಿಕ್ ಅಡುಗೆಗಳಲ್ಲಿ ಬಳಸಲಾಗುವ ಒಂದು ಪ್ರಕಾರದ ಮಸಾಲಾವಾಗಿದೆ. ಇದು ಸಾಮಾನ್ಯವಾಗಿ ಒಣ ಮೆಣಸು, ಕೊತ್ತಂಬರಿ ಬೀಜಗಳು, ಜೀರಿಗೆ ಬೀಜಗಳು, ಸಾಸಿವೆ ಬೀಜಗಳು, ಕರಿಮೆಣಸು, ಅರಿಶಿನ, ದಾಲ್ಚಿನ್ನಿ ಮತ್ತು ಲವಂಗಗಳ ಮಿಶ್ರಣದಿಂದ ತಯಾರಿಸಲಾಗುತ್ತದೆ. ಇದು ಪೋರ್ಚುಗೀಸ್ ಮತ್ತು ಗೋವಾ ಸಂಸ್ಕೃತಿಗಳ ಪ್ರಭಾವವನ್ನು ಒಳಗೊಂಡಿದೆ. ಬಫತ್ ಹಂದಿಮಾಂಸದ ಸಾರು (ಸ್ಟ್ಯೂ) ನಲ್ಲಿ ಅದರ ಬಳಕೆಗೆ ಹೆಚ್ಚು ಹೆಸರುವಾಸಿಯಾಗಿದೆ. ಇದನ್ನು ಬಫತ್ ಅಥವಾ \"ದುಕ್ರಾ ಮಾಸ್\" ಎಂದೂ ಕರೆಯುತ್ತಾರೆ. ಇದನ್ನು ಸಾಮಾನ್ಯವಾಗಿ ಸನ್ನಾ(ಇಡ್ಲಿಯ ಸೋದರಸಂಬಂಧಿ) ಜೊತೆಗೆ ನೀಡಲಾಗುತ್ತದೆ. ಇದನ್ನು ಇತರ ಮಾ","views":1565,"langs":["kn"],"langNames":{"kn":"ಬಫತ್"},"sourceLanguage":"kn"},{"title":"Pork bafat","name":"Pork bafat","country":"India","region":"Karnataka","url":"https://en.wikipedia.org/wiki/Pork_bafat","course":"Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Pork_Bafat.jpg/960px-Pork_Bafat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tyasathi","licence":"CC0","leadFile":"Pork_Bafat.jpg","views":241,"province":"Dakshina Kannada","city":"Mangaluru","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Abar Khabo","name":"Abar Khabo","country":"India","region":"Calcutta","url":"https://en.wikipedia.org/wiki/Abar_Khabo","ingredients":["Kheer"],"prepSummary":"அபார் கபோ (Abar Khabo) (ஆங்கிலம்: மீண்டும் சாப்பிடுங்கள்) என்பது இந்திய நாட்டின் மேற்கு வங்காள மாநிலத்தில் உருவான ஒரு இனிப்பு வகை ஆகும். இந்த இனிப்பு பிசுதா, முந்திரி, திராட்சை மற்றும் கீர் ஆகியவற்றைக் கொண்ட இரண்டு செறிவான கோளங்களைக் கொண்டுள்ளது.","course":"normal temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Aabar_khabo_sandesh.jpg/960px-Aabar_khabo_sandesh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prianxi","licence":"CC BY-SA 4.0","leadFile":"Aabar_khabo_sandesh.jpg","views":971,"langs":["ar","bn","ta","uz"],"langNames":{"ar":"حلوى أبار خابو","bn":"আবার খাবো","ta":"அபார் கபோ","uz":"Abar Xabo"},"sourceLanguage":"ta"},{"title":"Aush","name":"Aush","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Aush","ingredients":["Noodles","vegetables","broth","chaka"],"prepSummary":"آش یکی از خوراک‌های اصیل ایرانی است که تقریباً در تمام ایران پخته می‌شود. آش چندین نوع است از جمله آش رشته، آش ماست، آش شله قلمکار، آش جو، آش دوغ و… ساده‌ترین آن آش رشته است و از سبزیجات، حبوبات و رشته و کشک تشکیل شده و از سیر داغ، پیاز داغ و نعناع داغ و گردو ریز شده برای تزیین آن استفاده می‌کنند. حدوداً ۴۰۰ نوع آش در سراسر ایران به شکل‌های مختلفی طبخ می‌شود، و تقریباً ۱۰ نوع آش وجود دارد که در آن از گوشت استفاده شده‌است. ادویه‌های مورد نیاز:نمک، زردچوبه، فلفل","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/5/55/Ash_e_reshte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rye-96","licence":"CC BY-SA 4.0","leadFile":"Ash_e_reshte.jpg","views":12916,"langs":["de","el","es","fa","fi","hy","id","it","ja","jv","ko","nl","pt","ru","tg","tr","uk","uz","zh"],"langNames":{"de":"Āsch","el":"Ας (πιάτο)","es":"Aush","fa":"آش","fi":"Ash (keitto)","hy":"Աշ (ուտեստ)","id":"Aush","it":"Ash (gastronomia)","ja":"アーシュ","jv":"Aush","ko":"아시 (음식)","nl":"Āsh","pt":"Ash (sopa)","ru":"Аш (блюдо)","tg":"Ош","tr":"Aş","uk":"Аш (страва)","uz":"Ash","zh":"阿富汗麵湯"},"sourceLanguage":"fa","originClaims":["Afghanistan","Iran","Turkey","Armenia"]},{"title":"Bannu pulao","name":"Bannu pulao","country":"Pakistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Bannu_pulao","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Bannu_Gull_Beeff_Pulao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nainsahil","licence":"CC BY-SA 4.0","leadFile":"Bannu_Gull_Beeff_Pulao.jpg","views":6205,"langs":["hi"],"langNames":{"hi":"बन्नूँ पुलाव"}},{"title":"Dundicut","name":"Dundicut","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Dundicut","prepSummary":"Les Dundicut sont une variété de petits piments ronds (environ de diamètre), de couleur rouge foncé, cultivés au Sindh (Pakistan), au Sikkim (Inde) et dans le district d'Ilam (Népal). Ils appartiennent soit à l'espèce Capsicum frutescens, soit à l'espèce Capsicum annuum et sont également connus en sous le nom de « gol lal mirch ». Vendus séchés, les piments Dundicut sont similaires en taille et en saveur aux piments Scotch Bonnet, mais ne sont pas aussi forts et appartiennent à une espèce différente. Selon un important fournisseur américain d'épices, les piments dundicut sont « très forts, ave","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Dundicut_Pepper_in_Behbahan%2C_Iran_II.jpg/960px-Dundicut_Pepper_in_Behbahan%2C_Iran_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Persium","licence":"CC BY-SA 4.0","leadFile":"Dundicut_Pepper_in_Behbahan,_Iran_II.jpg","views":2475,"langs":["fr","gu","hu","it"],"langNames":{"fr":"Dundicut","gu":"બોરિયું મરચું","hu":"Dundicut paprika","it":"Dundicut"},"sourceLanguage":"fr"},{"title":"Pakistani food streets","name":"Pakistani food streets","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pakistani_food_streets","prepSummary":"У́лица еды́ (фуд-стрит, ) — пешеходная зона в городе, предназначенная для ресторанов и кафе. Улица с едой застроена продуктовыми магазинами, продуктовыми лавками и ресторанами и обычно является пешеходной. Такие районы есть в нескольких крупных пакистанских городах — улицы с едой и фуд-парки существуют в нескольких мегаполисах страны, и посещение их стало социальной нормой, люди используют их как для официальных, так и для неформальных встреч. Первой продовольственной улицей в Пакистане была продовольственная улица Гавалманди, расположенная в центральной части Лахора. Затем последовали Мелоди","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Port_Grand_Karachi.JPG/960px-Port_Grand_Karachi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Obaid747","licence":"CC BY-SA 3.0","leadFile":"Port_Grand_Karachi.JPG","views":1867,"langs":["fa","ru","vi","zh"],"langNames":{"fa":"خیابان خوراکی‌ها","ru":"Улица еды","vi":"Khu phố ăn uống","zh":"食街"},"sourceLanguage":"ru"},{"title":"Kutluma","name":"Kutluma","country":"Pakistan","region":"Punjab","url":"https://en.wikipedia.org/wiki/Kutluma","prepSummary":"It is made with dough mixed with powdered red chilli peppers, garam masala (a hot spice blend) and red food coloring. Small balls of this dough are sprinkled with mashed urad dal, coriander and anar dana, rolled out and then deep-fried in oil.","course":"Lunch, side dish, fast food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Making_Sweet_of_Mela_Chiraghan%2C_Lahore_%28also_Known_as_Qatlama%29.jpg/960px-Making_Sweet_of_Mela_Chiraghan%2C_Lahore_%28also_Known_as_Qatlama%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muhammad Umair Mirza","licence":"CC BY-SA 4.0","leadFile":"Making_Sweet_of_Mela_Chiraghan,_Lahore_(also_Known_as_Qatlama).jpg","views":784,"province":"Lahore District","city":"Lahore","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laghman (food)","name":"Laghman (food)","country":"Pakistan","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Laghman_(food)","ingredients":["noodles","meat broth","beef or lamb"],"prepSummary":"Laghman is prepared with meat (mainly lamb or beef), vegetables and pulled long noodles. The vegetables usually include bell peppers, celery, garlic, onions, and spices.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/7/74/%D0%9B%D0%B0%D0%B3%D0%BC%D0%B0%D0%BD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Армен Авакян","licence":"CC BY-SA 3.0","leadFile":"Лагман.jpg","views":49643,"langs":["ar","cs","de","el","es","fa","fr","hi","hu","hy","id","it","ja","jv","kk","ko","pl","pt","ru","tg","tr","uk","uz","zh"],"langNames":{"ar":"لغمن","cs":"Laghman","de":"Laghman (Speise)","el":"Λαγκμάν (φαγητό)","es":"Laghman (comida)","fa":"لغمان (خوراک)","fr":"Laghman (plat)","hi":"लग़मान (भोजन)","hu":"Lagman","hy":"Լագման","id":"Laghman (makanan)","it":"Laghman (gastronomia)","ja":"ラグマン","jv":"Laghman","kk":"Лағман","ko":"라그만","pl":"Lagman","pt":"Lagman (alimento)","ru":"Лагман","tg":"Лағмон","tr":"Lagman (yemek)","uk":"Лагман (страва)","uz":"Lagʻmon","zh":"拉条子"}},{"title":"Pakistani meat dishes","name":"Pakistani meat dishes","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pakistani_meat_dishes","prepSummary":"گوشت کی اہمیت پاکستان کے پکوانوں میں نمایاں ہے، خاص طور پر اگر اس کا تقابل دیگر جنوب ایشیائی پکوانوں کے ساتھ کیا جائے۔ بیف کا گوشت کباب بنانے اور روایتی بیف نہاری کے لیے استعمال ہوتا ہے۔مچھلی کے پکوان دیگر گوشت کے پکوانوں کے مقابلے میں بہت بڑی تعداد میں نہیں کھائے جاتے مگر سندھ بلوچستان کے مکران ساحل پر ان کا استعمال دیگر پاکستانی علاقوں کے مقابلے میں بہت زیادہ ہے۔","photo":"https://upload.wikimedia.org/wikipedia/commons/1/17/Lahore_Tikka_House_%283%29_-_Karahi_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jamie from Toronto, ON","licence":"CC BY 2.0","leadFile":"Lahore_Tikka_House_(3)_-_Karahi_Chicken.jpg","views":4175,"langs":["jv","ur"],"langNames":{"jv":"Olahan daging Pakistan","ur":"پاکستانی گوشت پکوان"},"sourceLanguage":"ur"},{"title":"Pakistani rice dishes","name":"Pakistani rice dishes","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pakistani_rice_dishes","views":2091},{"title":"Pakistani vegetable dishes","name":"Pakistani vegetable dishes","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pakistani_vegetable_dishes","views":1711},{"title":"Pork in Pakistan","name":"Pork in Pakistan","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pork_in_Pakistan","views":6080,"langs":["bn"],"langNames":{"bn":"পাকিস্তানে শূকরের মাংস"}},{"title":"Ramadan in Pakistan","name":"Ramadan in Pakistan","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Ramadan_in_Pakistan","prepSummary":"پاکستان میں رمضان دوسرے مسلم ممالک کی طرح روزہ رکھنے کا ایک سالانہ دور ہے، جس میں پاکستان کی مسلم آبادی نماز، سماجی یکجہتی اور ثقافتی جوش و خروش کا مشاہدہ کرتی ہے- یہ ماہانہ مشاہدہ مذہبی رسومات، منفرد مقامی روایات اور سماجی و اقتصادی حرکیات کو آپس میں جوڑتا ہے- اپنی روحانی اہمیت کے ساتھ ساتھ، پاکستان میں رمضان کی گہری ثقافتی، اقتصادی اور میڈیا جہتیں ہیں جو ملک کے متنوع ورثے کی عکاسی کرتی ہیں-","views":2530,"langs":["ar","bn","fa","ha","hi","id","uk","ur","uz"],"langNames":{"ar":"رمضان في باكستان","bn":"পাকিস্তানে রমজান","fa":"رمضان در پاکستان","ha":"Ramadan a Pakistan","hi":"पाकिस्तान में रमज़ान","id":"Puasa Ramadan di Pakistan","uk":"Рамадан у Пакистані","ur":"پاکستان میں رمضان","uz":"Pokistonda Ramazon"},"sourceLanguage":"ur"},{"title":"Semolina","name":"Semolina","country":"Pakistan","region":"Algerian","url":"https://en.wikipedia.org/wiki/Semolina","prepSummary":"Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Sa_semolina_far.jpg/960px-Sa_semolina_far.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay ach","licence":"CC BY-SA 3.0","leadFile":"Sa_semolina_far.jpg","views":359361,"langs":["af","ar","az","bg","bn","ca","cs","cy","da","de","el","es","eu","fa","fr","ga","gl","gu","ha","he","hi","hu","hy","id","ig","it","ja","jv","kn","ko","lt","lv","ms","nb","ne","nl","pl","pt","ro","ru","si","sv","ta","th","tr","uk","zh"],"langNames":{"af":"Semolina","ar":"سميد","az":"Mannı","bg":"Грис","bn":"সুজি","ca":"Sèmola","cs":"Krupice","cy":"Semolina","da":"Semulje","de":"Grieß","el":"Σιμιγδάλι","es":"Sémola","eu":"Irin larri","fa":"سمولینا","fr":"Semoule","ga":"Seimilín","gl":"Sémola","gu":"સોજી","ha":"Semolina","he":"סולת","hi":"सूजी","hu":"Búzadara","hy":"Սպիտակաձավար","id":"Semolina","ig":"Semolina","it":"Semolino","ja":"セモリナ","jv":"Sémolina","kn":"ರವೆ","ko":"세몰리나","lt":"Manų kruopos","lv":"Manna","ms":"Semolina","ne":"सुजी","nl":"Griesmeel","nb":"Semule","pl":"Semolina","pt":"Sêmola","ro":"Griș","ru":"Манная крупа","si":"රුලං","sv":"Mannagryn","ta":"ரவை","th":"แป้งหมี่หยาบ","tr":"İrmik","uk":"Манні крупи","zh":"粗粒小麥粉"}},{"title":"Shir Berenj","name":"Shir Berenj","country":"Afghanistan","region":"Sindhi","url":"https://en.wikipedia.org/wiki/Shir_Berenj","ingredients":["Rice","milk","sugar","rose water","almonds"],"prepSummary":"Шер беріндж (також використовуються назви Шір берендж та Шір Біріндж) — це рисовий пудинг, ароматизований трояндовою водою, а також такими спеціями як кориця або кардамон, і часто містить мигдаль. Страва популярна і багатьох країнах, суміжних із Давньою Персією або регіону, включаючи Афганістан, Іран, Пакистан та Ліван. Можна подавати теплим або охолодженим як десерт.","course":"Warm or chilled","views":2821,"langs":["ar","el","uk","vi"],"langNames":{"ar":"شير بيرنج","el":"Σερ μπερίντζ","uk":"Шер беріндж","vi":"Sher Berinj"},"sourceLanguage":"uk"},{"title":"Sindhi biryani","name":"Sindhi biryani","country":"Pakistan","region":"of Karachi","url":"https://en.wikipedia.org/wiki/Sindhi_biryani","prepSummary":"سندھی بریانی تہہدار بریانی کی ایک خاص قسم ہے جو چاول اور گوشت سے تیار کی جاتی ہے جو نا صرف دیکھنے میں خوش رنگ بلکہ انتہائی خوش ذائقہ بھی ہوتی ہے۔یہ ایک خاص ڈش ہے جس کی شروعات پاکستان کے صوبہ سندھ سے شروع ہوئی۔ پاکستانی اور سندھی پکوان میں یہ سب سے زیادہ پسند کیے جانے والی اور کھائی جانے والی ڈش ہے۔ اس کی تیاری میں زیادہ تر بکرے کا گوشت،گائے کا گوشت یا مرغی کو استعمال کیا جاتا ہے دعوتوں کی سندھی بریانی پاکستان انٹرنیشنل ایئر لائن کی تمام پروازوں میں مسافروں کو کھانے میں پیش کی جاتی ہے۔","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Sindhi_Biryani.JPG/960px-Sindhi_Biryani.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain","leadFile":"Sindhi_Biryani.JPG","views":6943,"langs":["as","bn","el","hi","jv","ur"],"langNames":{"as":"সিন্ধী বিৰিয়ানী","bn":"সিন্ধি বিরিয়ানি","el":"Σινδικό μπιριάνι","hi":"सिंधी बिरयानी","jv":"Sindhi biryani","ur":"سندھی بریانی"},"sourceLanguage":"ur"},{"title":"Sindhi pulao","name":"Sindhi pulao","country":"Pakistan","region":"Sindhi","url":"https://en.wikipedia.org/wiki/Sindhi_pulao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Sindhi_Pulao.jpg/960px-Sindhi_Pulao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amitsu12","licence":"CC BY-SA 4.0","leadFile":"Sindhi_Pulao.jpg","views":972,"langs":["bn","hi"],"langNames":{"bn":"সিন্ধি পোলাও","hi":"सिंधी पुलाव"}},{"title":"Sohbat","name":"Sohbat","country":"Pakistan","region":"Saraiki belt (Tonsa)","url":"https://en.wikipedia.org/wiki/Sohbat","ingredients":["Meat","Atta","vegetables"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Sohbat.jpg/960px-Sohbat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zain.3nov","licence":"CC BY-SA 4.0","leadFile":"Sohbat.jpg","views":2872},{"title":"Spice Bazaar (restaurant)","name":"Spice Bazaar (restaurant)","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Spice_Bazaar_(restaurant)","views":836},{"title":"Afghani burger","name":"Afghani burger","country":"Afghanistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Afghani_burger","ingredients":["Afghan bread","french fries","cabbage","other vegetables","Afghan chutneys","other assorted condiments"],"prepSummary":"برگر افغانی (همچنین به عنوان برگر کابلی نیز شناخته می‌شود) یک بسته فست فود افغانی است که از یک تکه نان که دور سیب زمینی سرخ کرده حلقه می‌شود، همراه با چتنی و چاشنی‌های دیگر، سبزیجات و اغلب سوسیس یا سایر گوشت‌ها تشکیل شده‌است. این غذا از غذاهای افغانی وام گرفته‌است و در داخل پاکستان توسط مهاجران افغان رایج شد (به ویژه در اسلام‌آباد و پیشاور، جایی که یکی از غذاهای اصلی خیابانی شهر در نظر گرفته می‌شود).","course":"Street food, Snack","views":10563,"langs":["ar","bn","fa","id","pt","uk","vi","zh"],"langNames":{"ar":"برغر أفغاني","bn":"আফগানি বার্গার","fa":"برگر افغانی","id":"Burger Afghanistan","pt":"Hambúrguer Afegão","uk":"Афганський бургер","vi":"Hamburger Afghanistan","zh":"阿富汗捲餅"},"sourceLanguage":"fa"},{"title":"Amrat Cola","name":"Amrat Cola","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Amrat_Cola","prepSummary":"Amrat Cola è un marchio di bevanda alla cola prodotta e commercializzata a cura della Pakistan Mineral Water Bottling Plant.","views":2371,"langs":["ar","fa","it","ja","ko","nl","tr"],"langNames":{"ar":"عمرات كولا","fa":"عمرات کولا","it":"Amrat Cola","ja":"アムラート・コーラ","ko":"암라트 콜라","nl":"Amrat Cola","tr":"Amrat Cola"},"sourceLanguage":"it"},{"title":"Ayran","name":"Ayran","country":"Pakistan","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Ayran","prepSummary":"Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as \"diluted yogurt\" and \"a most refreshing drink made by mixing yogurt with iced water\". The traditional method of preparing this drink among various Iranic peoples involves pouring yoghurt into a waterskin—known as mashk (مشک) in Luri, Kurdish, and Persian, and maskah (مسکه) in Afghanistan —and vigorously shaking it to separate the butter from the liquid.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8e/Fresh_ayran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mavigogun","licence":"CC BY-SA 3.0","leadFile":"Fresh_ayran.jpg","views":157576,"langs":["af","ar","az","bg","bn","ca","cs","da","de","el","es","et","fa","fi","fr","gl","he","hi","id","it","ja","jv","ka","kk","ko","ku","lt","nb","nl","pl","pt","ro","ru","sr","sv","tg","th","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Ayran","ar":"عيران","az":"Ayran","bg":"Айрян","bn":"আইরান","ca":"Ayran","cs":"Ajran","da":"Ayran","de":"Ayran","el":"Αριάνι","es":"Ayran","et":"Airaan","fa":"آیران (نوشیدنی)","fi":"Ayran","fr":"Ayran","gl":"Ayran","he":"איירן","hi":"अयरान","id":"Ayran","it":"Ayran","ja":"アイラン","jv":"Ayran","ka":"აირანი","kk":"Айран","ko":"아이란","ku":"Dew","lt":"Airanas","nl":"Ayran","nb":"Ayran","pl":"Ajran","pt":"Ayran","ro":"Ayran","ru":"Айран","sr":"Ајран","sv":"Ayran","tg":"Айрон","th":"อัยรัน","tr":"Ayran","uk":"Айран","ur":"عیران","uz":"Ayron","vi":"Doogh","zh":"爱兰"},"originClaims":["Turkey","Iran"]},{"title":"Murree beer","name":"Murree beer","country":"Pakistan","region":"Pakistani drinks","url":"https://en.wikipedia.org/wiki/Murree_beer","views":4586},{"title":"Murree Brewery","name":"Murree Brewery","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Murree_Brewery","views":34527,"langs":["he","ur"],"langNames":{"he":"מבשלת מרי","ur":"مری بریوری"},"notFood":"a business"},{"title":"Pakola","name":"Pakola","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Pakola","prepSummary":"Pakola is currently produced by Mehran Bottlers. Pakola is now available in America, Africa, Australia, Canada, Middle East, New Zealand and the United Kingdom. It is the only carbonated beverage manufactured in Pakistan that is exported globally.","leadFile":"Pakola_Logo.svg.png","views":15650,"langs":["ar","bn","fa","hi","ja","pt","ur"],"langNames":{"ar":"باكولا","bn":"পাকোলা","fa":"پاکولا","hi":"पाकोला","ja":"パコーラ","pt":"Pakola","ur":"پاکولا"}},{"title":"Rooh Afza","name":"Rooh Afza","country":"Pakistan","region":"Pakistani drinks","url":"https://en.wikipedia.org/wiki/Rooh_Afza","prepSummary":"Rooh Afza syrup is generally served mixed with cold milk or water and ice. Rooh Afza is often prepared as part of Iftar (the evening meal for breaking the fast or roza), during Ramadan. The concentrate can also be mixed with water, which is a common preparation in the hot South Asian summers. When mixed with water, the final drink is a type of sharbat.","leadFile":"Rooh-afza-logo.jpg","views":85439,"langs":["ar","bn","es","fa","fr","ha","he","hi","id","it","ja","ml","ru","sv","te","uk","ur","zu"],"langNames":{"ar":"روح أفزا","bn":"রূহ আফজা","es":"Rooh afza","fa":"شربت روح‌افزا","fr":"Rooh Afza","ha":"Rooh Afza","he":"רו אפזה","hi":"रूह अफ़ज़ा","id":"Rooh Afza","it":"Rooh Afza","ja":"ルーアフザ","ml":"റൂഹഫ്‌സ","ru":"Рух Афза","sv":"Rooh Afza","te":"రూహ్ అఫ్జా","uk":"Рух Афза","ur":"روح افزا","zu":"Rooh Afza"}},{"title":"Shezan","name":"Shezan","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Shezan","leadFile":"Shezan_logo.gif","views":1074,"langs":["bn","ur"],"langNames":{"bn":"শেজান ইন্টারন্যাশনাল","ur":"شیزان انٹرنیشنل"},"notFood":"a business"},{"title":"Kaak (bread)","name":"Kaak (bread)","country":"Pakistan","region":"Balochi","url":"https://en.wikipedia.org/wiki/Kaak_(bread)","ingredients":["Wheat flour"],"prepSummary":"The dough for the bread is prepared with a mixture of flour, dry yeast, sugar, salt, milk, water and other ingredients based on the variation. The dough is then flattened and rolled over a preheated stone. Sometimes sesame seeds are added as a complement. The stone is then baked in a tannur until the bread is fully cooked. Although the dough starts out thin and limp, it expands and hardens greatly during the baking process.","views":2234,"langs":["bn","fa","hi","jv","tr","ur"],"langNames":{"bn":"কাক (রুটি)","fa":"کاک (نان)","hi":"काक (रोटी)","jv":"Kaak","tr":"Kak","ur":"کاک"}},{"title":"Lahoh","name":"Lahoh","country":"Pakistan","region":"East Africa","url":"https://en.wikipedia.org/wiki/Lahoh","ingredients":["Plain flour","sorghum flour","wheat flour","self-rising flour","white cornmeal/cornflour","yeast","salt"],"prepSummary":"Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/LahohS.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gilabrand (talk)","licence":"CC BY-SA 3.0","leadFile":"LahohS.jpg","views":17766,"langs":["ar","az","cs","de","es","fa","fr","he","hy","id","ig","it","ja","jv","ko","pl","pt","ru","so","sw","uk","uz","zh"],"langNames":{"ar":"لحوح","az":"Laxox","cs":"Lahoh","de":"Laxoox","es":"Laḥoḥ","fa":"لحوح","fr":"Lahoh","he":"לחוח","hy":"Լահոհ","id":"Lahoh","ig":"Lahoh","it":"Lahoh","ja":"ラホーハ","jv":"Lahoh","ko":"라허흐","pl":"Lahoh","pt":"Lahoh","ru":"Лахох","so":"Laxoox","sw":"Lahoh","uk":"Лахох","uz":"Lahoh","zh":"啦喉赫"}},{"title":"Phitti","name":"Phitti","country":"Pakistan","region":"Gilgit-Baltistan","url":"https://en.wikipedia.org/wiki/Phitti","ingredients":["Flour","water","butter","yeast"],"views":731,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Taftan (bread)","name":"Taftan (bread)","country":"Iran","region":"Kuwaiti","url":"https://en.wikipedia.org/wiki/Taftan_(bread)","ingredients":["Flour","saffron","cardamom"],"photo":"https://upload.wikimedia.org/wikipedia/commons/e/ed/Taftan_nan_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"www.theedinburghblog.co.uk","licence":"CC BY 2.0","leadFile":"Taftan_nan_01.jpg","views":11482,"langs":["ar","ca","es","fa","fr","hi","ja","ko","ru","uk","ur","uz"],"langNames":{"ar":"خبز التفتون","ca":"Taftan (pa)","es":"Taftan (pan)","fa":"تافتون","fr":"Taftan (pain)","hi":"ताफ़तान (रोटी)","ja":"タフタン","ko":"타프툰","ru":"Тафтан (хлеб)","uk":"Тафтан","ur":"تافتان","uz":"Taftan"}},{"title":"Kadchgall","name":"Kadchgall","country":"Pakistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Kadchgall","ingredients":["羊乳或駱駝奶、酸奶"],"views":650,"langs":["uk","zh"],"langNames":{"uk":"Кадчгалл","zh":"普什圖芝士"}},{"title":"Hafiz Sohan Halwa","name":"Hafiz Sohan Halwa","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Hafiz_Sohan_Halwa","views":1897,"langs":["fa","fr","ur"],"langNames":{"fa":"حافظ سوهان حلوا","fr":"Hafiz Sohan Halwa","ur":"حافظ سوہن حلوہ"},"notFood":"a business"},{"title":"Haji Rabri","name":"Haji Rabri","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Haji_Rabri","views":378,"notFood":"a company"},{"title":"Karachi halwa","name":"Karachi halwa","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Karachi_halwa","ingredients":["Corn starch","sugar","ghee"],"prepSummary":"کراچی حلوہ، جسے بمبئی حلوہ بھی کہا جاتا ہے، پاکستان اور بھارت کی ایک مشہور مٹھائی ہے۔ یہ حلوہ اپنی چپچپی اور لچکدار ساخت، چمکدار رنگ اور میٹھے ذائقے کی وجہ سے مقبول ہے۔ کراچی حلوہ بنیادی طور پر مکئی کے آٹے، چینی، گھی اور خشک میوہ جات سے تیار کیا جاتا ہے۔","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Karachi_Halwa_%28Corn_Flour_Halwa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shilpab2","licence":"CC BY-SA 4.0","leadFile":"Karachi_Halwa_(Corn_Flour_Halwa).jpg","views":8765,"langs":["ar","ta","ur"],"langNames":{"ar":"حلوى بومباي","ta":"பாம்பே அல்வா","ur":"کراچی حلوہ"},"sourceLanguage":"ur"},{"title":"S. Abdul Khaliq Sweets","name":"S. Abdul Khaliq Sweets","country":"Pakistan","url":"https://en.wikipedia.org/wiki/S._Abdul_Khaliq_Sweets","views":460,"langs":["bn"],"langNames":{"bn":"এস আবদুল খালিক সুইটস"}},{"title":"Lab-e-Shireen","name":"Lab-e-Shireen","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Lab-e-Shireen","ingredients":["vermicelli","cream","jelly","fruits","dried fruit"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Lab-e-Shireen.JPG/960px-Lab-e-Shireen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Lab-e-Shireen.JPG","views":6052},{"title":"Chapli kebab","name":"Chapli kebab","country":"Pakistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Chapli_kebab","ingredients":["Minced beef","mutton","or chicken"],"prepSummary":"The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, various herbs and spices such as chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder and citric juice, like that of lime or lemon.","course":"Appetiser, main course, or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Chapli_Kebab.jpg/960px-Chapli_Kebab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Murcotipton","licence":"CC BY-SA 3.0","leadFile":"Chapli_Kebab.jpg","views":40062,"langs":["ar","bn","es","fa","ja","jv","ko","ms","or","pa","te","ur"],"langNames":{"ar":"شابلي كباب","bn":"চাপলি কাবাব","es":"Kebab chapli","fa":"چپلی کباب","ja":"チャプリ・カバーブ","jv":"Chapli kebab","ko":"차플리 케밥","ms":"Kebab capli","or":"ଚପଲି କବାବ","pa":"ਚਪਲੀ ਕਬਾਬ","te":"చాప్లీ కబాబ్","ur":"چپلی کباب"}},{"title":"Bolani","name":"Bolani","country":"Afghanistan","region":"Hazara","url":"https://en.wikipedia.org/wiki/Bolani","prepSummary":"The method of using egg roll wrappers instead of making the dough for the bolani is a timesaving convenience often used in Western countries..The edges of the eggroll wrappers are lightly brushed with water to allow for sticking. The wrappers are then filled halfway either diagonally or lengthwise with the preferred filling. Each side is then fried until golden brown.","course":"Appetizer, side dish, or main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Bolani.jpg/960px-Bolani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tunshi","licence":"CC BY-SA 4.0","leadFile":"Bolani.jpg","views":21810,"langs":["bn","de","es","fa","fr","hi","id","jv","ko","uk","uz","zh"],"langNames":{"bn":"বোলানি","de":"Bolani","es":"Bolani","fa":"بولانی (غذا)","fr":"Bolani (pain)","hi":"बोलानी","id":"Bolani","jv":"Bolani","ko":"볼라니","uk":"Болані","uz":"Buloniy","zh":"波拉尼 (阿富汗)"}},{"title":"Ghunzakhi","name":"Ghunzakhi","country":"Pakistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Ghunzakhi","views":1000},{"title":"Gosh-e fil","name":"Gosh-e fil","country":"Afghanistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Gosh-e_fil","ingredients":["Dough (flour","milk","butter","sugar","salt","cardamom","eggs)","pistachios"],"prepSummary":"گوش‌فیل یکی از انواع شیرینی‌های سنتی ایران است که مواد آن را زرده تخم مرغ، شیر یا ماست، روغن و خمیرمایه بیکینگ پودر تشکیل می‌دهند. گوش‌فیل از شیرینی‌جات مخصوص شهر اصفهان و اراک است. زولبیا و بامیه و گوش‌فیل تقریباً یکی و بسیار شبیه یکدیگر است.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Gosh-e-feel%2C_Panjshir_Restaurant.jpg/960px-Gosh-e-feel%2C_Panjshir_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ser Amantio di Nicolao","licence":"CC BY-SA 3.0","leadFile":"Gosh-e-feel,_Panjshir_Restaurant.jpg","views":4549,"langs":["bn","ca","el","fa","he","hy","jv","ko","uk","uz","zh"],"langNames":{"bn":"গুশ-ই ফিল","ca":"Orella d'elefant","el":"Γκος-ε φιλ","fa":"گوش‌فیل","he":"גוש-י פיל","hy":"Գոշե ֆիլ","jv":"Gosh-e fil","ko":"고셰 필","uk":"Гош-філ","uz":"Gush-i fil","zh":"波斯炸甜麵團"},"sourceLanguage":"fa","originClaims":["Afghanistan","Iran"]},{"title":"Lahndi (food)","name":"Lahndi (food)","country":"Pakistan","region":"Pashtun","url":"https://en.wikipedia.org/wiki/Lahndi_(food)","prepSummary":"Lahndi is usually prepared from lamb and sheep, although it can also be made from beef. It is prepared as follows. First a lamb or sheep is slaughtered in the Islamic way, i.e., halal. Then the wool is separated in a proper and skilled way, leaving only the skin. After that, the remaining hairs on the skin are burned away with fire, after which the meat is cleaned. Then the meat is cut into smaller pieces and rubbed with salt to prevent bacteria. It is also rubbed with asafoetida, which is like garlic and serves as a preservative.","views":1529,"langs":["bn","es","uk"],"langNames":{"bn":"লান্দি (খাবার)","es":"Lahndi","uk":"Лахнді"}},{"title":"Shikarpuri achar","name":"Shikarpuri achar","country":"Pakistan","region":"Sindhi","url":"https://en.wikipedia.org/wiki/Shikarpuri_achar","prepSummary":"Shikarpuri achar adalah acar terkenal dari Pakistan dan terkenal di UEA, Inggris, Afghanistan, Palestina, dan Malaysia. Buatan sendiri juga populer","views":712,"langs":["id"],"langNames":{"id":"Shikarpuri achar"},"sourceLanguage":"id"},{"title":"Thadal","name":"Thadal","country":"Pakistan","region":"Sindhi","url":"https://en.wikipedia.org/wiki/Thadal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Thandiay_%28Thadal%29.JPG/960px-Thandiay_%28Thadal%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Thandiay_(Thadal).JPG","views":2762,"langs":["ur"],"langNames":{"ur":"تھادل"}},{"title":"Khichra","name":"Khichra","country":"India","url":"https://en.wikipedia.org/wiki/Khichra","ingredients":["Meat","lentils","spices"],"prepSummary":"খিচড়া (উর্দুঃ کھچڑا) একধরনের হালিম জাতীয় খাবার যা দক্ষিণ এশিয়ার মুসলমান জনগোষ্ঠীর মধ্যে খুবই জনপ্রিয়। সারাবছরই খিচড়া খাওয়া হলেও পবিত্র রমজান মাসে খিচড়ার চাহিদা বেশি থাকে। গরুর গোশত, মসুরের ডাল এবং মসলা সহযোগে এটা তৈরী করা হয়, ধীরে ধীরে রান্না করে একটি ঘন পেস্ট প্রস্তুত করা হয়।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Khichra.JPG/960px-Khichra.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Khichra.JPG","views":7122,"langs":["bn"],"langNames":{"bn":"খিচড়া"},"sourceLanguage":"bn"},{"title":"Kalmi kebab","name":"Kalmi kebab","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Kalmi_kebab","ingredients":["Meat"],"prepSummary":"کباب یکی از معروف‌ترین و محبوب‌ترین غذاهای موردعلاقهٔ مردم آسیا است. در تهیه و پخت بیشتر کباب‌ها از گوشت قرمز بریده یا چرخ‌شدهٔ بره، گوسفند، گاو، یا گوساله استفاده می‌شود. همچنین، در مراحل تهیهٔ اکثر کباب‌ها از پیاز و ادویه‌‌جات استفادهٔ فراوان می‌شود. نوعی از آنچه در ایران با نام کباب چنجه نامیده می‌شود نیز در کشورهای غربی با نام شیش‌کباب شناخته شده و معروف است. همچنین، آنچه در ایران با نام کباب کوبیده معروف است، در قفقاز با نام کلیِ «کباب» یا در برخی نقاط با نام لوله‌کباب شناخته می‌شود. دنده‌کباب یکی از کباب‌های ایرانی است که مخصوص کرمانشاه بوده و به ثبت ملی رسیده‌است. از آنجا که واژهٔ کباب","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Lula_kebab_2.jpg/960px-Lula_kebab_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lesya Dolyk","licence":"CC BY-SA 2.0","leadFile":"Lula_kebab_2.jpg","views":478,"langs":["ar","az","bg","bn","ca","cs","cy","da","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","kn","ko","ku","lt","lv","ml","mr","ms","nb","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","tg","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"كباب","az":"Kabab","bg":"Кебап","bn":"কাবাব","ca":"Kebab","cs":"Kebab","cy":"Cebab","da":"Kebab","el":"Κεμπάπ","es":"Kebab","et":"Kebab","eu":"Kebab","fa":"کباب","fi":"Kebab","fr":"Kebab","gl":"Kebab","ha":"Kebab","he":"קבב","hi":"कबाब","hr":"Kebab","hu":"Kebab","hy":"Քաբաբ","id":"Kebab","it":"Kebab","ja":"ケバブ","jv":"Kebab","ka":"ქაბაბი","kk":"Кәуәп","kn":"ಕಬಾಬ್","ko":"케밥","ku":"Kebab","lt":"Kebabas","lv":"Kebabs","ml":"കബാബ്","mr":"कबाब","ms":"Kebab","nl":"Kebab","nb":"Kebab","pa":"ਕਬਾਬ","pl":"Kebab","pt":"Kebab","ro":"Kebab","ru":"Кебаб","sk":"Kebab","sl":"Kebab","sr":"Кебаб","sv":"Kebab","tg":"Кабоб","th":"กะบาบ","tl":"Kebab","tr":"Kebap","uk":"Кебаб","ur":"کباب","uz":"Kabob","vi":"Kebab","zh":"烤串"},"sourceLanguage":"fa"},{"title":"Sajji","name":"Sajji","country":"Pakistan","region":"Sistan","url":"https://en.wikipedia.org/wiki/Sajji","prepSummary":"سجی ایک پکوان ہے جو زیادہ تر بلوچستان میں پکایا جاتا ہے۔ اس کا رواج روایتی طور پر بلوچستان میں ہوتا ہے۔ سجی بلوچ ثقافت کا ایک اہم پکوان ہے۔ سجّی بھیڑ یا بکری کے گوشت سے تیار کی جاتی ہے اور اس کے لیے فربہ جانوروں کا انتخاب کیا جاتا ہے کیونکہ کہا جاتا ہے کہ جانور جتنا فربہ ہوتا ہے اس کی سجی بھی اتنی لذیز ہوتی ہے۔ اس ڈش کی تیاری کے لیے ران، دستی اور پٹھ (کمر کے پچھلے حصے) کا گوشت استعمال کیا جاتا ہے اور گوشت کو نمک لگانے کے بعد لکڑی یا لوہے کی سلاخ میں پرو کر آگ کے قریب رکھ دیا جاتا ہے۔ سجّی کھلی جگہ کے علاوہ تندور کے اندر بھی تیار کی جاتی ہے جہاں انگارے سلگا کر لکڑی یا لوہے کی سلاخ میں پِروئے گئ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Sajji.JPG/960px-Sajji.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Sajji.JPG","views":6539,"langs":["ar","fa","id","tr","ur"],"langNames":{"ar":"صاجي","fa":"ساجی","id":"Sajji","tr":"Saci","ur":"سجی"},"sourceLanguage":"ur","originClaims":["Pakistan","Iran"]},{"title":"Tabaheg","name":"Tabaheg","country":"Pakistan","region":"Balochi","url":"https://en.wikipedia.org/wiki/Tabaheg","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/%D8%AA%D8%A8%D8%A7%D9%87%DA%AF.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"گیشتر","licence":"CC BY-SA 4.0","leadFile":"تباهگ.jpeg","views":1718,"langs":["fa"],"langNames":{"fa":"تباهگ"}},{"title":"Hazara Restaurant","name":"Hazara Restaurant","country":"Pakistan","region":"Hazara","url":"https://en.wikipedia.org/wiki/Hazara_Restaurant","views":224,"notFood":"a restaurant"},{"title":"Manti (food)","name":"Manti (food)","country":"Pakistan","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Manti_(food)","ingredients":["Spiced meat (lamb or ground beef)","dough"],"prepSummary":"Mantı o mantu es un tipo de relleno de masa (dumpling) muy popular en Kazajistán, Uzbekistán, Turquía, Afganistán, Armenia y por regla general es un plato característico de las gastronomías de Asia Central, muy relacionado con el mandu del este de Asia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Kayseride_bir_restoranda_Kayseri_mant%C4%B1s%C4%B1_%28cropped%29.jpg/960px-Kayseride_bir_restoranda_Kayseri_mant%C4%B1s%C4%B1_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kızılkum","licence":"CC BY-SA 4.0","leadFile":"Kayseride_bir_restoranda_Kayseri_mantısı_(cropped).jpg","views":103157,"langs":["ar","az","bg","ca","de","el","es","fa","fi","fr","he","id","it","ja","jv","ka","kk","ko","lt","nb","nl","pa","pl","pt","ro","ru","sv","tg","tr","uk","uz","zh"],"langNames":{"ar":"منتو","az":"Mantı","bg":"Мантъ","ca":"Mantı","de":"Mantı","el":"Μαντί (γεμιστό ζυμαρικό)","es":"Mantı","fa":"منتو","fi":"Manti","fr":"Mantı","he":"מנטו","id":"Manti (makanan)","it":"Manti (gastronomia)","ja":"マンティ","jv":"Manti","ka":"მანთი","kk":"Мәнті","ko":"만트","lt":"Mantai","nl":"Mantı","nb":"Mantı","pa":"ਮਾਨਤੀ (ਭੋਜਨ)","pl":"Manti","pt":"Mantı","ro":"Mantı","ru":"Манты","sv":"Manti","tg":"Манту","tr":"Mantı","uk":"Манти","uz":"Manti","zh":"曼特"},"sourceLanguage":"es"},{"title":"Kata-kat","name":"Kata-kat","country":"Pakistan","region":"of Karachi","url":"https://en.wikipedia.org/wiki/Kata-kat","prepSummary":"کٹا کٹ یا ٹکاٹک کٹاکٹ گوشت کا ایک خاص پکوان ہے جس کی اصل کراچی، سندھ، لیکن اب یہ پاکستان بھر میں پکایا جاتا ہے۔ یہ آخور (مختلف گوشت اعضاء کا ایک مرکب)، بشمول کپورے، مغز، گردے، دل، کلیجی، زبان اور میمنے کی چاپ کے مرکب کو مکھن میں پکایا جاتا ہے۔ اس کھانے کا نام اسی آواز سے بنایا گیا ہے، جو آواز یہ کھانا تیار کرتے وقت پیدا ہوتی ہے۔","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Katakat.JPG/960px-Katakat.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Katakat.JPG","views":4608,"langs":["ur"],"langNames":{"ur":"کٹاکٹ"},"sourceLanguage":"ur"},{"title":"Port Grand","name":"Port Grand","country":"Pakistan","region":"of Karachi","url":"https://en.wikipedia.org/wiki/Port_Grand","prepSummary":"پورٹ گرینڈ فوڈ اینڈ ڈرنک اینڈ انٹرٹینمنٹ کمپلیکس ایک تفریحی مقام ہے جو کراچی، سندھ، پاکستان میں 19ویں صدی کے مقامی جیٹی پل کے واٹر فرنٹ کے ساتھ بنایا گیا ہے جو کراچی پورٹ ٹرسٹ کو کیماڑی سے ملاتا ہے۔ یہ منصوبہ کراچی پورٹ ٹرسٹ اور ایک نجی کمپنی گرینڈ لیزر کارپوریشن کی مشترکہ کوششوں کا نتیجہ تھا۔ اس کمپلیکس کو 28 مئی 2011ء کو عوام کے لیے کھول دیا گیا تھا، اس وقت کے گورنر سندھ عشرت العباد نے کمپلیکس کا افتتاح کیا تھا۔ زیادہ سے زیادہ لوگوں کو راغب کرنے کے لیے انتظامیہ نے سپیڈ بوٹ کی سواریوں کی پیشکش بھی شروع کر دی ہے جو مسافروں کو چائنا کریک کے ساتھ لے جاتی ہے۔ انتظامیہ کو یہ بھی امید ہے کہ سپیڈ بو","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Port_Grand_Karachi.JPG/960px-Port_Grand_Karachi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Obaid747","licence":"CC BY-SA 3.0","leadFile":"Port_Grand_Karachi.JPG","views":4234,"langs":["bn","id","ko","uk","ur"],"langNames":{"bn":"পোর্ট গ্র্যান্ড","id":"Port Grand","ko":"포트 그랜드 (카라치)","uk":"Порт-Гранд","ur":"پورٹ گرینڈ، کراچی"},"sourceLanguage":"ur"},{"title":"Chargha","name":"Chargha","country":"Pakistan","region":"Punjab","url":"https://en.wikipedia.org/wiki/Chargha","ingredients":["Chicken","Yogurt","Mixed-Spices"],"course":"Starter or Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Marinated_whole_Chicken.JPG/960px-Marinated_whole_Chicken.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Marinated_whole_Chicken.JPG","views":2374,"langs":["hi","ko","pa"],"langNames":{"hi":"चरग़ा","ko":"차르가","pa":"ਚਰਗਾ"},"province":"Lahore District","city":"Lahore","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chicken Lahori","name":"Chicken Lahori","country":"Pakistan","region":"Lahori","url":"https://en.wikipedia.org/wiki/Chicken_Lahori","prepSummary":"Oil is heated in a large pan or wok, and whole spices are sautéed, including black and green cardamom, cumin seeds, bay leaves, coriander, and turmeric, in addition to garlic and onion. In these spices, the chicken is stewed in yogurt, served with basmati rice, and garnished with fresh coriander and garam masala.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Pakistani_Food_Karahi_Beef.jpg/960px-Pakistani_Food_Karahi_Beef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jess Lander from Culver City, CA, USA","licence":"CC BY 2.0","leadFile":"Pakistani_Food_Karahi_Beef.jpg","views":3066,"langs":["ar","bn","pa","ur"],"langNames":{"ar":"دجاج لاهوري","bn":"লাহোরি মুরগি","pa":"ਚਿਕਨ ਲਾਹੌਰੀ","ur":"چاکن لاہوری"}},{"title":"Fort Road Food Street","name":"Fort Road Food Street","country":"Pakistan","region":"Lahori","url":"https://en.wikipedia.org/wiki/Fort_Road_Food_Street","prepSummary":"فورٹ روڈ فوڈ اسٹریٹ (Fort Road Food Street) اندرون لاہور شہر میں فورٹ روڈ پر واقع ایک فوڈ اسٹریٹ ہے۔ یہ بادشاہی مسجد کے عقب میں واقع ہے۔ اس کا افتتاح 21 جنوری، 2012ء کو حمزہ شہباز شریف نے کیا، جس کا مقصد گوالمنڈی فوڈ اسٹریٹ کا ایک متبادل فراہم کرنا تھا۔","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/Food_Street_Lahore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sanabil Taym","licence":"CC BY-SA 4.0","leadFile":"Food_Street_Lahore.jpg","views":2335,"langs":["bn","ta","ur"],"langNames":{"bn":"রোশনাই তোরণের খোরাক সড়ক","ta":"கோட்டை சாலை உணவுத் தெரு","ur":"فورٹ روڈ فوڈ اسٹریٹ"},"sourceLanguage":"ur"},{"title":"Gawalmandi Food Street","name":"Gawalmandi Food Street","country":"Pakistan","region":"Lahori","url":"https://en.wikipedia.org/wiki/Gawalmandi_Food_Street","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Food_street_lahore_by_kamran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"en:User:Mahak library (Kamran Ali)","licence":"CC BY-SA 3.0","leadFile":"Food_street_lahore_by_kamran.jpg","views":1311,"langs":["ar","bn","ur"],"langNames":{"ar":"شارع غوالماندي للأطعمة (باكستان)","bn":"গোয়ালমন্ডি খোরাক সড়ক","ur":"گوالمنڈی فوڈ اسٹریٹ"}},{"title":"Chicken Cottage","name":"Chicken Cottage","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Chicken_Cottage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Chicken_Cottage.jpg/960px-Chicken_Cottage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chickencottagecom","licence":"CC BY-SA 4.0","leadFile":"Chicken_Cottage.jpg","views":8647,"langs":["bn","ms","ur"],"langNames":{"bn":"চিকেন কটেজ","ms":"Chicken Cottage","ur":"چکن کاٹیج"},"notFood":"a business"},{"title":"Curry Mile","name":"Curry Mile","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Curry_Mile","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Curry-Mile-in-Manchester--Welcome-1.JPG/960px-Curry-Mile-in-Manchester--Welcome-1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kggucwa","licence":"CC BY-SA 4.0","leadFile":"Curry-Mile-in-Manchester--Welcome-1.JPG","views":13815},{"title":"Dixy Chicken","name":"Dixy Chicken","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Dixy_Chicken","prepSummary":"ڈکسی چکن مملکت متحدہ کے شہر سولیہل میں واقع ایک ریستوران ہے۔ اس کا قیام سنہ 1986ء میں عمل میں آیا۔ فاسٹ فوڈ اس کی ایک قابل ذکر اور نمایاں پیداوار ہے۔","leadFile":"Dixy_Chicken_logo.png","views":13814,"langs":["bn","mr","ur"],"langNames":{"bn":"ডিক্সি চিকেন","mr":"डिक्सी चिकन","ur":"ڈکسی چکن"},"sourceLanguage":"ur","notFood":"a business"},{"title":"Mumtaz Group","name":"Mumtaz Group","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Mumtaz_Group","leadFile":"Mumtaz_logo.jpg","views":2519,"notFood":"a business"},{"title":"Gourmet Foods","name":"Gourmet Foods","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Gourmet_Foods","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Gourmet_Bakers_and_Sweets%2C_Gakhar_Mandi%2C_Pakistan.jpg/960px-Gourmet_Bakers_and_Sweets%2C_Gakhar_Mandi%2C_Pakistan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Minhajian","licence":"CC BY-SA 4.0","leadFile":"Gourmet_Bakers_and_Sweets,_Gakhar_Mandi,_Pakistan.jpg","views":9525,"langs":["fa","ur"],"langNames":{"fa":"گورمت فودز","ur":"گورمے بیکرز اینڈ سویٹس"}},{"title":"Nirala Sweets","name":"Nirala Sweets","country":"Pakistan","url":"https://en.wikipedia.org/wiki/Nirala_Sweets","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Sweets_shop.jpg/960px-Sweets_shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Executioner","licence":"CC BY-SA 3.0","leadFile":"Sweets_shop.jpg","views":4199,"langs":["bn"],"langNames":{"bn":"নিরালা সুইটস"},"notFood":"a business"},{"title":"Pakistani tea culture","name":"Pakistani tea culture","country":"Pakistan","region":"Pakistani tea","url":"https://en.wikipedia.org/wiki/Pakistani_tea_culture","prepSummary":"پاکستان کا معاشرہ اور ثقافت بنیادی طور پر پاکستان کی وسطی تہذیب سرائیکی، مغرب میں بلوچ اور پشتون اور قدیم داردی قبائل جیسے پنجابییوں، کشمیریوں، مشرق میں سندھی ، جنوب میں مکرانی اور دیگر متعدد نسلی گروہوں پر مشتمل ہے جبکہ شمال میں وخی، بلتی اور شینا اقلیتیں۔ اسی طرح پاکستانی ثقافت ترک عوام، فارس، عرب اور دیگر جنوب ایشیائی، وسطی ایشیاء اور مشرق وسطی کے عوام کے طور پر اس کے ہمسایہ ممالک، کے نسلی گروہوں نے بہت زیادہ متاثر کیا ہے۔","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Truck_Art.jpg/960px-Truck_Art.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mehtab Alam","licence":"CC BY-SA 4.0","leadFile":"Truck_Art.jpg","views":2096,"langs":["ar","es","fa","fr","hi","ka","pt","ru","tl","ur","uz"],"langNames":{"ar":"ثقافة باكستان","es":"Cultura de Pakistán","fa":"فرهنگ در پاکستان","fr":"Culture du Pakistan","hi":"पाकिस्तान की संस्कृति","ka":"პაკისტანის კულტურა","pt":"Cultura do Paquistão","ru":"Культура Пакистана","tl":"Kultura ng Pakistan","ur":"پاکستانی ثقافت","uz":"Pokiston madaniyati"},"sourceLanguage":"ur"},{"title":"Borhani","name":"Borhani","country":"Bangladesh","region":"Dhaka Division","url":"https://en.wikipedia.org/wiki/Borhani","ingredients":["curd","mint leaves","bit lobon","mustard"],"prepSummary":"বোরহানি মূলত টক দই দিয়ে তৈরী, হজমে সাহায্যকারী পানীয় বিশেষ। বোরহানি ঢাকা এবং চট্টগ্রামে সব বিয়ের আয়োজনে পরিবেশন করা হয়। তবে বিয়ে ছাড়াও বিভিন্ন সামাজিক অনুষ্ঠান ও রোযায় ইফতারিতে এটি পরিবেশন করা হয়। এটি সাধারণত বিরিয়ানি এবং পোলাওর মতো ভারী খাবারের পর হজমে সহায়তার জন্য পান করা হয়। এতে উপস্থিত প্রোবায়োটিক অণুজীব স্বাস্থ্যের জন্য বিশেষভাবে উপকারী বলে মনে করা হয়।","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/A_Glass_of_Borhani.jpg/960px-A_Glass_of_Borhani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DarkSpartan","licence":"CC BY-SA 4.0","leadFile":"A_Glass_of_Borhani.jpg","views":7965,"langs":["bn","es","id","jv","th","uk","ur"],"langNames":{"bn":"বোরহানি","es":"Borjani","id":"Borhani","jv":"Borhani","th":"โบร์ฮานี","uk":"Борхані","ur":"بورہانی"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Domachha","name":"Domachha","country":"Bangladesh","region":"Chittagong Division","url":"https://en.wikipedia.org/wiki/Domachha","ingredients":["Shutki","fresh fish"],"prepSummary":"দোমাছা হচ্ছে তাজা মাছ এবং শুঁটকি এই দুই ধরনের মাছের সমন্বয়ে রান্না করা একটি জনপ্রিয় তরকারি যা ফেনী, নোয়াখালী ও চট্টগ্রামে খুব পরিচিত। আলু, সিমের বিচি, টমেটো ইত্যাদি সহ বিভিন্ন মৌসুমি সবজি দিয়ে এই খাবারটি রান্না করা হয়।","course":"Main","views":362,"langs":["bn"],"langNames":{"bn":"দোমাছা"},"sourceLanguage":"bn"},{"title":"Paan dan","name":"Paan dan","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Paan_dan","prepSummary":"Every design is handcrafted by an artist and each paan dan has its own characteristics, individuality and uniqueness. A paan dan may be custom made to satisfy a customer's taste and usually reflects the customer's personality. Most silverware crafted by local craftspeople have a mark or two on the bottom as a hallmark or signature of the artisan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Betel_Set_LACMA_AC1997.229.3.1-.12.jpg/960px-Betel_Set_LACMA_AC1997.229.3.1-.12.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Betel_Set_LACMA_AC1997.229.3.1-.12.jpg","views":3702,"langs":["bn","ur"],"langNames":{"bn":"পানদানি","ur":"پاندان"}},{"title":"Prince of Wales bakery","name":"Prince of Wales bakery","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Prince_of_Wales_bakery","views":862,"langs":["bn"],"langNames":{"bn":"প্রিন্স অফ ওয়েলস বেকারি"}},{"title":"Shagorana","name":"Shagorana","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Shagorana","ingredients":["Polao or biryani","whole roasted chicken or goat","eggs","kebabs"],"prepSummary":"সাগরানা (যা সাগরানা থালা, খদরের থালা, সাগরানা খানা বা ছদরি খানা নামেও প্রচলিত) হলো বাংলাদেশের মুসলমান সম্প্রদায়ের বিবাহ অনুষ্ঠানে বর বা জামাইকে পরিবেশন করার জন্য প্রস্তুতকৃত একটি ঐতিহ্যবাহী খাবার এবং সেটি পরিবেশনের প্রথা। এ প্রথা অনুসারে একটি বড় থালায় বিভিন্ন ধরনের খাবার শৈল্পিক আঙ্গিকে সাজানো হয়। থালার মাঝখানে মূল আকর্ষণ হিসেবে স্থান পায় আস্ত খাসি কিংবা মুরগির রোস্ট বা দুরুস। এর চারপাশে সাজানো থাকে পোলাও বা বিরিয়ানি, ডিম, কাবাব, রেজালা, কোরমা, পিঠা, বিভিন্ন মিষ্টান্ন এবং বিভিন্ন নকশা করে কাটা ফল ও সবজির সালাদ।","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Shagorana_platter.jpg/960px-Shagorana_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caped CrusaderK","licence":"CC0","leadFile":"Shagorana_platter.jpg","views":404,"langs":["bn"],"langNames":{"bn":"সাগরানা"},"sourceLanguage":"bn"},{"title":"Star Kabab","name":"Star Kabab","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Star_Kabab","prepSummary":"স্টার কাবাব বাংলাদেশের ঢাকায় অবস্থিত একটি কাবাব রেস্তোরাঁ চেইন। ঢাকায় এর ১১ টি শাখা রয়েছে। ২০১৫ সালে এটি দ্য ডেইলি স্টারের ফুডিজ চয়েজ অ্যাওয়ার্ডস-এ সেরা বাংলাদেশি রেস্তোরাঁর পুরস্কার জিতেছে।","leadFile":"Star_Kabab.jpg","views":2316,"langs":["bn"],"langNames":{"bn":"স্টার কাবাব"},"sourceLanguage":"bn","notFood":"a restaurant"},{"title":"Bangladesh Caterers Association UK","name":"Bangladesh Caterers Association UK","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Bangladesh_Caterers_Association_UK","leadFile":"Bangladesh_Caterers_Association_UK_logo.jpg","views":851,"notFood":"an organisation"},{"title":"Guild of Bangladeshi Restaurateurs","name":"Guild of Bangladeshi Restaurateurs","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Guild_of_Bangladeshi_Restaurateurs","prepSummary":"গিল্ড অফ বাংলাদেশি রেস্টুরেন্টারস হলো যুক্তরাজ্যভিত্তিক বাংলাদেশি রেস্তোরাঁ ও ক্যাটারিং ব্যবসার মালিকদের জন্য একটি জাতীয় বাণিজ্য সমিতি।","leadFile":"Guild_Of_Bangladeshi_Restaurateurs_logo.png","views":290,"langs":["bn"],"langNames":{"bn":"গিল্ড অফ বাংলাদেশি রেস্টুরেন্টারস"},"sourceLanguage":"bn","notFood":"an organisation"},{"title":"Lasan","name":"Lasan","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Lasan","leadFile":"Lasan_logo.jpg","views":1282,"langs":["hi","te"],"langNames":{"hi":"लसन","te":"లాసన్"},"notFood":"a restaurant"},{"title":"Spice Business Magazine","name":"Spice Business Magazine","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Spice_Business_Magazine","leadFile":"Spice_Business_Magazine_cover_January_&_February_2013.jpg","views":242,"notFood":"a magazine"},{"title":"Tandoori Magazine","name":"Tandoori Magazine","country":"United Kingdom","url":"https://en.wikipedia.org/wiki/Tandoori_Magazine","leadFile":"Tandoori_Magazine_cover_Spring_2007.jpg","views":591,"notFood":"a magazine"},{"title":"Alcohol in Bangladesh","name":"Alcohol in Bangladesh","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Alcohol_in_Bangladesh","prepSummary":"বাংলাদেশে অ্যালকোহল এর ব্যবহার সীমাবদ্ধ ও নিয়ন্ত্রিত। ২০১৫ সালে বিশ্ব ব্যাংকের প্রকাশিত তথ্য অনুযায়ী এশিয়ার মধ্যে বাংলাদেশে সবচেয়ে কম অ্যালকোহল পান ও ব্যবহার করা হয়। তবে স্থানীয় পানীয় যেমন স্পিড, টাইগার এসবে অ্যালকোহল ও ক্যাফেইন ক্ষতিকর মাত্রায় মিশানো হয়, যা নিষিদ্ধের জন্য সরকারের কাছে অনেকসময় আবেদন করা হয়।","views":8324,"langs":["ar","as","bn"],"langNames":{"ar":"الكحول في بنغلاديش","as":"বাংলাদেশত সুৰা","bn":"বাংলাদেশে অ্যালকোহল"},"sourceLanguage":"bn"},{"title":"Carew & Co","name":"Carew & Co","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Carew_%26_Co","prepSummary":"কেরু এ্যান্ড কোম্পানি বাংলাদেশ লিমিটেড বাংলাদেশের চুয়াডাঙ্গা জেলায় অবস্থিত একটি ভারী শিল্প প্রতিষ্ঠান। তবে উপজাত হিসেবে এই কারখানা থেকে মদ্য উৎপাদিত হয়ে থাকে।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Darsana_Distillery_at_Carew_%26_Co.jpg/960px-Darsana_Distillery_at_Carew_%26_Co.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Masum-al-hasan","licence":"CC BY-SA 4.0","leadFile":"Darsana_Distillery_at_Carew_&_Co.jpg","views":11905,"langs":["bn"],"langNames":{"bn":"কেরু এ্যান্ড কোম্পানি বাংলাদেশ লিমিটেড"},"sourceLanguage":"bn"},{"title":"Ghol (drink)","name":"Ghol (drink)","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Ghol_(drink)","ingredients":["Dahi (yogurt)","water","spices"],"prepSummary":"Chaas is made by churning yogurt (curds/dahi) and cold water together in a pot, using a hand-held instrument called madhani (whipper). This can be consumed plain or seasoned with a variety of spices or made sweet (and then known as Lassi).","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Mint_lassi.jpg/960px-Mint_lassi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nitin","licence":"CC BY-SA 2.0","leadFile":"Mint_lassi.jpg","views":322,"langs":["ar","as","bn","es","fr","jv","ko","ml","vi"],"langNames":{"ar":"شاس (مشروب)","as":"চাঁ‌ছ","bn":"দেশী ঘোল","es":"Chaas","fr":"Chaas","jv":"Chaas","ko":"차스","ml":"ഛാസ്","vi":"Chaas"},"sourceLanguage":"ml"},{"title":"Mojo (soft drink)","name":"Mojo (soft drink)","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Mojo_(soft_drink)","prepSummary":"মোজো হল এক প্রকারের অঙ্গারযুক্ত কোমল পানীয়, যা ২০০৬ সাল থেকে বাংলাদেশে উৎপাদিত হয়। এটি প্রধানত বাংলাদেশ ও মালয়েশিয়া, ইয়েমেন, সিঙ্গাপুর, ভুটান, ওমান, কাতার ও সংযুক্ত আরব আমিরাতসহ বিশ্বের প্রায় ৪৭টি","leadFile":"Logo_of_Mojo_soft_drink.jpg","views":19390,"langs":["bn"],"langNames":{"bn":"মোজো"},"sourceLanguage":"bn"},{"title":"Bela biscuit","name":"Bela biscuit","country":"Bangladesh","region":"Chittagong","url":"https://en.wikipedia.org/wiki/Bela_biscuit","ingredients":["Milk","butter","baking powder","flour"],"prepSummary":"বেলা বিস্কুট চট্টগ্রাম অঞ্চলের ঐতিহ্যবাহী এবং উপমহাদেশের প্রথম বিস্কুট, যা সারা বাংলাদেশ জুড়ে জনপ্রিয়। এটি গোলাকার, আকারে বড় এবং সাধারণ বিস্কুটের তুলনায় তুলনামূলক শক্ত হবার কারণে শুরু থেকে চায়ে ডুবিয়ে এই বিস্কুট খাবার প্রচলন ঘটে। ১৫০ বছর ধরে জনপ্রিয় বেলা বিস্কুট চট্টগ্রামের মানুষসহ অনেকের বিকেলের চায়ের সঙ্গী। বেলা বিস্কুটের বিশেষত্ব হল এটি মাটির তৈরি তন্দুর বা চুলায় বানানো হয়। এটি যুক্তরাষ্ট্র, কানাডা ও অস্ট্রেলিয়ায় রপ্তানি করা হয়।","course":"Afternoon tea","views":806,"langs":["bn"],"langNames":{"bn":"বেলা বিস্কুট"},"sourceLanguage":"bn","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mezban","name":"Mezban","country":"Bangladesh","region":"Chittagonian","url":"https://en.wikipedia.org/wiki/Mezban","prepSummary":"Traditionally Mezban is a beef-dominated meal. Proper Mezban meat demands a certain skill. It uses every kind of meat from a cow, like bones, fats, liver etc.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/The_unique_culture_of_hospitality%2C_the_Mejbani_Bhoj.jpg/960px-The_unique_culture_of_hospitality%2C_the_Mejbani_Bhoj.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MOHAMMAD SHAJAHAN Bangladesh","licence":"CC BY-SA 4.0","leadFile":"The_unique_culture_of_hospitality,_the_Mejbani_Bhoj.jpg","views":4575,"langs":["as","bn"],"langNames":{"as":"মেজবান","bn":"মেজবান"}},{"title":"Mimi Chocolate","name":"Mimi Chocolate","country":"Bangladesh","region":"Bangladeshi","url":"https://en.wikipedia.org/wiki/Mimi_Chocolate","prepSummary":"মিমি চকলেট ছিল মিমি চকলেট লিমিটেড দ্বারা নির্মিত চকলেট বার এবং চুইংগামের একটি বাংলাদেশী মার্কা। এটি বাংলাদেশে ১৯৬৫ সালে চালু হয়। মিমি চকলেট বাংলাদেশের প্রথম চকলেট বার উৎপাদনকারী কোম্পানি এবং একসময় এটি বাংলাদেশের একমাত্র ও একচেটিয়াভাবে ব্যবসা করা চকলেট বার ছিল।","leadFile":"Mimi-Chocolate-Bar.jpg","views":3544,"langs":["bn"],"langNames":{"bn":"মিমি চকলেট"},"sourceLanguage":"bn"},{"title":"Chhanamukhi","name":"Chhanamukhi","country":"Bangladesh","region":"Chittagong","url":"https://en.wikipedia.org/wiki/Chhanamukhi","ingredients":["Chhena","Sugar","Maida"],"prepSummary":"ছানামুখী বাংলাদেশের ব্রাহ্মণবাড়িয়া জেলার একধরনের মিষ্টান্ন। এটি ছানার তৈরি চারকোণা ক্ষুদ্রাকার এবং শক্ত, এর উপর জমাটবাঁধা চিনির প্রলেপ থাকে। ২০২৪ খ্রিস্টাব্দের ২৪ সেপ্টেম্বর ছানামুখী মিষ্টি ভৌগোলিক নির্দেশক (জিআই) পণ্য হিসেবে স্বীকৃতি অর্জন করে।","course":"Sweets","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Chanamukhi01.jpg/960px-Chanamukhi01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bellayet","licence":"CC BY 2.5","leadFile":"Chanamukhi01.jpg","views":1246,"langs":["bn","id","uk"],"langNames":{"bn":"ছানামুখী","id":"Chhanamukhi","uk":"Чанамухі"},"sourceLanguage":"bn","province":"Brahmanbaria","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khondoler misti","name":"Khondoler misti","country":"Bangladesh","region":"Feni District","url":"https://en.wikipedia.org/wiki/Khondoler_misti","ingredients":["Chhana","sugar syrup"],"prepSummary":"খন্ডলের মিষ্টি বাংলাদেশের ফেনী জেলার খন্ডল নামক স্থানে উৎপন্ন একটি মিষ্টি যা ফেনী অঞ্চলে বিখ্যাত এবং খুবই জনপ্রিয়। এটি মূলত রসগোল্লার একটি ভিন্ন সংস্করণ। এ মিষ্টিটির বিশেষত্ব হল বাংলাদেশের অন্যান্য সব মিষ্টি ঠান্ডা বা স্বাভাবিক তাপমাত্রায় খাওয়া হলেও খন্ডলের মিষ্টি ঠান্ডা খাওয়ার পাশাপাশি গরম গরমও খাওয়া হয়।","course":"Dessert","views":932,"langs":["bn"],"langNames":{"bn":"খন্ডলের মিষ্টি"},"sourceLanguage":"bn"},{"title":"Shahi jilapi","name":"Shahi jilapi","country":"Bangladesh","region":"Old Dhaka along with Bangladesh","url":"https://en.wikipedia.org/wiki/Shahi_jilapi","ingredients":["Mashkolai dal","ghee","pea-flour","flour","dalda","sugar syrup"],"prepSummary":"At first ingredients like flour, baking powder, powdered milk and salt are mixed together. A paste is made by mixing hot milk and flour together. After rubbing the paste by hands like the dough of a ruti, it is then divided into several pieces and each of the piece is given a long shape. Then the pieces are turned into coil shape by twisting and get deep fried into oil. Syrup is made from sugar, water, cinnamon and cardamom in another pot while making sure that the syrup is not too thick or heavy. After that, the fried jilapies are then poured into the syrup as early as possible and get heated again for 4–5 minutes. As a result, the jilapies swells a little bigger.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Jilapi1.JPG/960px-Jilapi1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Md.Saiful Aziz Shamseer","licence":"Public domain","leadFile":"Jilapi1.JPG","views":2979,"langs":["bn","es","hi","ur"],"langNames":{"bn":"শাহী জিলাপি","es":"Shahi jilapi","hi":"शाही जलेबी","ur":"شاہی جلیبی"}},{"title":"Bombay Sweets (Bangladesh)","name":"Bombay Sweets (Bangladesh)","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Bombay_Sweets_(Bangladesh)","prepSummary":"বোম্বে সুইটস বাংলাদেশের একটি প্রস্তুতকারক এবং খাদ্য প্রক্রিয়াকরণ সংস্থা যা ১৯৪৮ সালে প্রতিষ্ঠিত হয়। এটি \"রিং চিপস\" এবং \"চানাচুর\" উৎপাদনের জন্য সর্বাধিক উল্লেখযোগ্য তবে সংস্থাটি পানীয়, হিমায়িত খাবার এবং মশলাও উৎপাদন করে। এটি বাংলাদেশের অন্যতম প্রাচীন একটি সংস্থা।","photo":"https://upload.wikimedia.org/wikipedia/commons/4/46/Bombay_Sweets_Ltd_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bombay Sweets","licence":"CC BY-SA 4.0","leadFile":"Bombay_Sweets_Ltd_Logo.png","views":4987,"langs":["bn"],"langNames":{"bn":"বোম্বে সুইটস (বাংলাদেশ)"},"sourceLanguage":"bn"},{"title":"CBL Munchee Bangladesh","name":"CBL Munchee Bangladesh","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/CBL_Munchee_Bangladesh","leadFile":"CBL_Munchee.svg.png","views":1772},{"title":"Kazi Farms Group","name":"Kazi Farms Group","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Kazi_Farms_Group","prepSummary":"কাজী ফার্মস গ্রুপ হল বাংলাদেশের পোল্ট্রি শিল্পে সর্ববৃহৎ বাণিজ্যিক প্রতিষ্ঠান। এটি ব্রিডার ফার্ম শুরু করে ১৯৯৬ সালে। কাজী গ্রুপের ব্যবস্থাপনা পরিচালক কাজী জাহেদুল হাসান ২০০৪ সালে বাংলাদেশ বিজনেস অ্যাওয়ার্ড ২০০৩ পান। কাজী গ্রুপ বাংলাদেশে একমাত্র প্রতিষ্ঠানে যে কিনা তার অফিসসমূহে ওপেনসোর্স সফটওয়্যার লিনাক্স অপারেটিং সিস্টেম ব্যবহার করে।","views":6422,"langs":["bn"],"langNames":{"bn":"কাজী ফার্মস গ্রুপ"},"sourceLanguage":"bn","notFood":"a business"},{"title":"Matri Bhandar","name":"Matri Bhandar","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Matri_Bhandar","prepSummary":"মাতৃ ভাণ্ডার হল একটি বাংলাদেশী ঐতিহ্যবাহী মিষ্টান্ন দোকান যা রসমালাইয়ের জন্য বিখ্যাত। বাংলাদেশের স্বাধীনতার পর এই দোকানের রসমালাই দিয়ে বঙ্গভবনের বিদেশি অতিথিদের আপ্যায়ন করা হয়। সার্ক সম্মেলনে বিভিন্ন দেশের রাষ্ট্রপ্রধানদের এই দোকানের রসমালাই দিয়ে আপ্যায়ন করা হয়েছে। বাংলাদেশে নিযুক্ত দুই সাবেক মার্কিন রাষ্ট্রদূত আর্ল রবার্ট মিলার ও গীতা পাসি মাতৃ ভাণ্ডারের রসমালাইয়ের প্রশংসা করেছেন।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Manoharpur_Sweetmeat_Hub.jpg/960px-Manoharpur_Sweetmeat_Hub.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohammed Tawsif Salam","licence":"CC BY-SA 3.0","leadFile":"Manoharpur_Sweetmeat_Hub.jpg","views":2542,"langs":["bn"],"langNames":{"bn":"মাতৃ ভাণ্ডার"},"sourceLanguage":"bn"},{"title":"Meghna Group of Industries","name":"Meghna Group of Industries","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Meghna_Group_of_Industries","prepSummary":"মেঘনা গ্রুপ অব ইন্ডাস্ট্রিজ হচ্ছে (এমজিআই) বৃহত্তম বাংলাদেশী শিল্প প্রতিষ্ঠানগুলোর মধ্যে অন্যতম। এই সংগঠনের অধীনে শিল্পগুলি হচ্ছে রাসায়নিক, সিমেন্ট, ভোক্তা পণ্য, রিয়েল এস্টেট, বীমা, সিকিউরিটিজ, ইউটিলিটি ইত্যাদি। মোস্তফা কামাল এই মেঘনা গ্রুপ অব ইন্ডাস্ট্রিজ প্রতিষ্ঠা করেন। তিনি বাংলাদেশের প্রাইভেট সেক্টরের একজন অগ্রণী শিল্পপতি। প্রতিষ্ঠানটি বাংলাদেশের প্রথম বেসরকারী অর্থনৈতিক অঞ্চল প্রতিষ্ঠা করে। প্রথম আলো তথ্য মতে ২০২০-২০২১ অর্থবছরে প্রতিষ্ঠানটি ১৪ হাজার কোটি টাকার আমদানি নিয়ে দেশের শীর্ষ আমদানিকারক ছিল।","leadFile":"Logo_of_Meghna_Group_Of_Industries.svg.png","views":18434,"langs":["bn"],"langNames":{"bn":"মেঘনা গ্রুপ অব ইন্ডাস্ট্রিজ"},"sourceLanguage":"bn","notFood":"a business"},{"title":"PRAN-RFL Group","name":"PRAN-RFL Group","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/PRAN-RFL_Group","prepSummary":"প্রাণ-আরএফএল গ্রুপ বাংলাদেশের একটি বৃহৎ খাদ্য সামগ্রী উৎপাদনকারী প্রতিষ্ঠান। রংপুরে ১৯৮১ সালে রংপুর ফাউন্ড্রি লিমিটেডের (আরএফএল) পথচলা শুরু। এই গ্রুপটি প্রতিষ্ঠা করেন আমজাদ খান চৌধুরী।","photo":"https://upload.wikimedia.org/wikipedia/commons/9/92/Pran-rfl-logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"CC0","leadFile":"Pran-rfl-logo.jpg","views":71695,"langs":["bn","ne"],"langNames":{"bn":"প্রাণ-আরএফএল গ্রুপ","ne":"प्रान-आरएफएल ग्रुप"},"sourceLanguage":"bn","notFood":"a business"},{"title":"Sajeeb Group","name":"Sajeeb Group","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Sajeeb_Group","prepSummary":"সজীব গ্রুপ ঢাকায় অবস্থিত একটি বাংলাদেশী বহুমুখী সংগঠন, যা তাদের প্রক্রিয়াজাত খাবারের জন্য পরিচিত। গ্রুপের সভাপতি আবুল হাসেম।","views":1729,"langs":["bn"],"langNames":{"bn":"সজীব গ্রুপ"},"sourceLanguage":"bn","notFood":"an organisation"},{"title":"Square Group","name":"Square Group","country":"Bangladesh","url":"https://en.wikipedia.org/wiki/Square_Group","views":20071,"langs":["bn"],"langNames":{"bn":"স্কয়ার গ্রুপ"}},{"title":"Lakruwana","name":"Lakruwana","country":"United States","url":"https://en.wikipedia.org/wiki/Lakruwana","views":251,"langs":["ta"],"langNames":{"ta":"இலக்ருவனா"},"notFood":"a restaurant"},{"title":"Perera & Sons","name":"Perera & Sons","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Perera_%26_Sons","views":2227},{"title":"Rupee Bar","name":"Rupee Bar","country":"United States","url":"https://en.wikipedia.org/wiki/Rupee_Bar","views":497,"langs":["ta"],"langNames":{"ta":"உரூபே பார்"},"notFood":"a restaurant"},{"title":"Koththamalli","name":"Koththamalli","country":"Sri Lanka","region":"Sri Lankan drinks","url":"https://en.wikipedia.org/wiki/Koththamalli","ingredients":["coriander seeds","ginger","water"],"views":1784},{"title":"Ceylon (curry)","name":"Ceylon (curry)","country":"Sri Lanka","region":"Sri Lankan curries","url":"https://en.wikipedia.org/wiki/Ceylon_(curry)","ingredients":["Coconut","lime","Ceylon curry powder"],"views":2419},{"title":"Crab curry (Goan)","name":"Crab curry (Goan)","country":"Sri Lanka","region":"Sri Lankan curries","url":"https://en.wikipedia.org/wiki/Crab_curry_(Goan)","prepSummary":"Caril de caranguejo é um prato típico da culinária indo-portuguesa de Goa, Damão e Diu, outrora pertencentes ao Estado Português da Índia. É também um prato típico de Moçambique, em virtude da significativa população de origem goesa existente nesse país. Tal como o nome indica, trata-se de um prato de caril preparado com caranguejo, muito abundante na costa de Goa. Para além do caranguejo, os seus ingredientes incluem cebola, tomate, piripiri, alho, cocos inteiros e caril amarelo. Os cocos são ralados, sendo extraído o seu leite. O caranguejo pode ser usado cortado em pedaços ou desfiado. No p","photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Caril_de_caranguejo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adriao","licence":"CC BY-SA 3.0","leadFile":"Caril_de_caranguejo.jpg","views":574,"langs":["hi","pt","ta"],"langNames":{"hi":"क्रैब करी","pt":"Caril de caranguejo","ta":"நண்டு கறி"},"sourceLanguage":"pt"},{"title":"Malu mirisata","name":"Malu mirisata","country":"Sri Lanka","region":"Sri Lankan curries","url":"https://en.wikipedia.org/wiki/Malu_mirisata","ingredients":["Fish","chili","onion","chili powder","turmeric","garlic","ginger"],"prepSummary":"This is a very simple method of cooking fish with chili as a flavor, and using only a few ingredients. This curry is also mass-produced for consumer purchase in packages such as cans and flexible pouches.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Srilankan_fish_curry.JPG/960px-Srilankan_fish_curry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jkwinter","licence":"CC BY-SA 4.0","leadFile":"Srilankan_fish_curry.JPG","views":369,"langs":["fr","jv"],"langNames":{"fr":"Malu mirisata","jv":"Malu mirisata"}},{"title":"Mas ismoru","name":"Mas ismoru","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Mas_ismoru","ingredients":["Beef","coconut milk","fenugreek","curry leaves","chili","onion","turmeric","garlic"],"prepSummary":"The dish is prepared by slow-cooking a large chunk of boiled beef with spices such as onions, garlic, ginger, fenugreek, turmeric, chili powder, curry powder, curry leaves, and lemon or tamarind juice until tender, followed by the addition of coconut milk and further cooking; the beef is then removed, lightly fried in ghee, and added back to the thickened gravy.","course":"main","views":311},{"title":"Aasmi","name":"Aasmi","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Aasmi","ingredients":["rice flour","coconut milk","cinnamon leaves","sugar"],"course":"Dessert","views":2098,"langs":["bn","ta","uz"],"langNames":{"bn":"আসমী","ta":"ஆசுமி","uz":"Aasmi"}},{"title":"Aggala","name":"Aggala","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Aggala","ingredients":["Rice","coconut","jaggery","pepper"],"course":"Dessert","views":921,"langs":["ar","ta","uz"],"langNames":{"ar":"أغالا","ta":"அக்கலா","uz":"Aggala"}},{"title":"Alpal","name":"Alpal","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Alpal","ingredients":["jaggery/sugar","water"],"views":474},{"title":"Aluwa","name":"Aluwa","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Aluwa","ingredients":["Treacle","Sugar","Rice flour"],"prepSummary":"Aluwa é uma espécie de nogá típico do Sri Lanka em que se mistura castanha de caju pilada grosseiramente com um xarope de açúcar a que não se deixou ganhar ponto, ou a xarope-de-palmeira, aromatizado com sementes de cardamomo moídas. A mistura deve ser feita fora do lume e, quando estiver quase fria, junta-se farinha de arroz torrada, mexe-se bem e deita-se num tabuleiro ou prato, de forma a ficar com uma espessura de cerca de 1 cm. Corta-se em quadrados, que se passam por um pouco de farinha torrada. Categoria:Culinária do Sri Lanka","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Aluwa.jpg/960px-Aluwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Aluwa.jpg","views":2985,"langs":["ko","pl","pt","ta"],"langNames":{"ko":"알루와","pl":"Aluwa","pt":"Aluwa","ta":"அலுவா (இனிப்பு)"},"sourceLanguage":"pt"},{"title":"Athirasa","name":"Athirasa","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Athirasa","prepSummary":"Athirasa são pequenos bolos fritos, típicos do Sri Lanka e normalmente preparados para as festividades do Ano Novo cingalês. Estes bolinhos têm como base arroz pilado e xarope-de-palmeira (\"coconut or kithul treacle\"). Ferve-se o xarope e junta-se o arroz pilado e pequenas quantidades de arroz torrado até formar uma bola, que se tira do lume e se coloca numa superfície untada com óleo (de preferência de coco) até arrefecer. Ferve-se água na panela onde se cozeu a massa, até obter uma pasta de amido, que se usa para misturar com a massa de arroz e xarope até que a massa fique homogénea. Fazem-s","views":1276,"langs":["bn","pt"],"langNames":{"bn":"আথিরাসা","pt":"Athirasa"},"sourceLanguage":"pt"},{"title":"Bibikkan","name":"Bibikkan","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Bibikkan","ingredients":["Coconut","Jaggery","Semolina","Spices"],"prepSummary":"Bibikkan, também chamado “pol-cake” ou “porunu-appa”, é um bolo tipico do Sri Lanka, sempre preparado para o Ano Novo cingalês e tamil, feito à base de semolina, coco ralado e várias conservas de frutas e condimentos. Começa por se preparar a mistura de coco (“pani pol”), assando numa frigideira sementes de funcho e de cardamomo, que são depois triturados; na mesma frigideira, assa-se casca de laranja ou lima cristalizada e gengibre e reserva-se. Numa panela, aquece-se açúcar ou jagra até formar um xarope; tira-se do lume e mistura-se coco ralado. A esta mistura, juntam-se os temperos já prepa","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Bibikkan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Bibikkan.jpg","views":3765,"langs":["pt","uk"],"langNames":{"pt":"Bibikkan","uk":"Бібіккан"},"sourceLanguage":"pt"},{"title":"Bolo fiado","name":"Bolo fiado","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Bolo_fiado","ingredients":["Flour","sugar","eggs","cashew nuts","icing","vanilla extract","rose water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Bolo_Fiada.jpg/960px-Bolo_Fiada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Bolo_Fiada.jpg","views":1795},{"title":"Breudher","name":"Breudher","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Breudher","ingredients":["yeast","eggs","butter","sugar","nutmeg","raisins"],"prepSummary":"Брейдер (Breudher, Brueder або Bloeder, вимовляється як broo-dhuh), — традиційний шрі-ланкійський голландський дріжджовий пиріг, випіканий у гофрованій формі. Варіація, Bleuda, Kueh Bleuda або Kue Bludder, також зустрічається в євразійському співтоваристві Малаккських голландців і в Кочіні, місті на південному заході Індії. Форма, яка використовується для випікання брейдера, як правило, є важкою латунною або залізною формою з глибокими борозенками з трубкою в центрі, так що, коли пиріг випікається, він виходить у формі рифленого кільця з центральним циліндричним отвором. Кожна сім'я має с","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Breudher.jpg/960px-Breudher.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bellephant11","licence":"CC BY-SA 4.0","leadFile":"Breudher.jpg","views":3972,"langs":["uk"],"langNames":{"uk":"Брейдер"},"sourceLanguage":"uk"},{"title":"Chocolate biscuit pudding","name":"Chocolate biscuit pudding","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Chocolate_biscuit_pudding","ingredients":["Marie biscuits","chocolate pudding or icing"],"prepSummary":"Chocolate biscuit pudding is a dish that was introduced to Sri Lanka during the British Colonial era. The dish has spread to many other countries, including South Africa, with the migration of South Indians. To make up the pudding, layers of a prepared chocolate pudding/icing mixture are alternated in a serving dish with layers of Marie biscuits dipped in warm milk. Usually, the pudding will consist of five to seven layers in total.","course":"Cold","views":4535,"langs":["ar","hy"],"langNames":{"ar":"بودينغ البسكويت والشوكولاتة","hy":"Շոկոլադե թխվածքաբլիթով պուդինգ"}},{"title":"Dosi (food)","name":"Dosi (food)","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Dosi_(food)","ingredients":["fruit"],"prepSummary":"Dosi (dalam bahasa Sinhala: දෝසි, Tamil: தோசி, Bengali : দোসি ) adalah makanan manis tradisional Sri Lanka yang mirip dengan buah yang diawetkan ataupun manisan buah. Dosi dibuat dengan cara merebus buah yang dipotong-potong dalam larutan gula, kemudian membiarkannya mendingin sehingga gula mengkristal di permukaan dan bagian dalam buah tersebut. Dosi biasanya disajikan sebagai camilan, baik di siang hari atau setelah makan. Makanan ini sering disajikan oleh komunitas Melayu Sri Lanka sebagai bagian dari perayaan Hari Raya Idul Fitri untuk menandai berakhirnya bulan Ramadhan. Dosi juga populer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Annasi_Dosi.jpg/960px-Annasi_Dosi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Annasi_Dosi.jpg","views":1180,"langs":["bn","hy","id"],"langNames":{"bn":"দোসি","hy":"Դոզի (սնունդ)","id":"Dosi"},"sourceLanguage":"id"},{"title":"IJzerkoekje","name":"IJzerkoekje","country":"Netherlands","url":"https://en.wikipedia.org/wiki/IJzerkoekje","ingredients":["boter","suiker","meel","kaneel"],"prepSummary":"Een ijzerkoekje is een ovaal smeuïg koekje van ruim een halve centimeter dik met een karakteristieke kaneelachtige smaak. De koekjes stammen uit Vlaardingen en worden (niet helemaal gaar) gebakken op een geruite gietijzeren plaat, wat voor een karakteristiek patroon zorgt.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/IJzerkoekjes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HenriDuvent","licence":"CC BY-SA 4.0","leadFile":"IJzerkoekjes.jpg","views":3707,"langs":["jv","nl","pt"],"langNames":{"jv":"Ijzerkoekje","nl":"IJzerkoekje","pt":"IJzerkoekje"},"sourceLanguage":"nl"},{"title":"Kalu dodol","name":"Kalu dodol","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Kalu_dodol","ingredients":["Jaggery","Rice flour","Coconut milk"],"prepSummary":"කළු දෙදොල් යනු රස කැවිල්ලක් වන අතර, ශ්‍රී ලංකාවේ ජනප්‍රිය දොදොල් වර්ගයකි. මෙම අඳුරු පැහැති සහ ඇලෙන සුළු ආහාර වර්ගය ප්‍රධාන වශයෙන් සමන්විත වන්නේ කිතුල් හකුරු ( කිතුල් ගසෙහි යුෂ වලින් සාදා ගන්නා), සහල් පිටි සහ පොල් කිරි වලිනි. කළු දෙදොල් සැදීම, බොහෝ දුෂ්කර සහ කාලය-ගතවන ක්‍රියාවලියකි. මෙම කෑම වර්ගය නිෂ්පාදනය සඳහා, හම්බන්තොට ප්‍රදේශය ප්‍රසිද්ධත්වයක් උසුලයි.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Kalu_Dodol.JPG/960px-Kalu_Dodol.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chamal N","licence":"CC BY-SA 3.0","leadFile":"Kalu_Dodol.JPG","views":7200,"langs":["jv","kn","pt","si","ta"],"langNames":{"jv":"Kalu dodol","kn":"ಕಲು ದೋಡೋಲ್","pt":"Dodol","si":"කළු දොදොල්","ta":"தொதல்"},"sourceLanguage":"si"},{"title":"Kevum","name":"Kevum","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Kevum","ingredients":["Rice flour","treacle"],"prepSummary":"කැවුම් යනු වටිනා හෙළ මවුලකි. සියවස් (හෝ සහස්‍ර) ගණනක අතීතයක් ඇති මෙහි නාමයේ මුල සෙවීමේ දී, 'කන දේ කැවුම්' බව පෙනේ. අතීතයේ දී රාජ්‍ය වටිනාකමක් කැවුමට තිබී ඇති අතර වත්මනේ දී කැවුමේ වැදගත් කම වැඩි වන්නේ සිංහල අලුත් අවුරුද්දේ දීය. පෙර කල කැවුම් වර්ග 18ක් තිබී ඇත. මේ ගැන සද්ධර්ම රත්නාවලියේ ලියවී තිබේ. රජ කාලයේ දී අලුත් අවුරුද්දට රජු බැහැ දැකීමට එන උසස් රාජ්‍ය නිලධාරියෝ ගෙනෙන තෑගිබෝග අතර කැවුමට මුල් තැනක් වූ අතර යුධ පිටියේ දී කැවුම ඖෂධයක් විය. සොල්දාදුවන්ගේ කෑමට තැනින් තැනට පහසුවෙන් කැවුම් ගෙන යා හැකි වූ අතර තුවාල නරක් වීම වැලැක්වීය.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Konda_Kavum_01.JPG/960px-Konda_Kavum_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chamal N","licence":"CC BY-SA 3.0","leadFile":"Konda_Kavum_01.JPG","views":4171,"langs":["ja","si","th"],"langNames":{"ja":"キャウン","si":"කැවුම්","th":"แกวุม"},"sourceLanguage":"si"},{"title":"Kiri aluwa","name":"Kiri aluwa","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Kiri_aluwa","ingredients":["Condensed milk","sugar","cashew nuts","cardamom"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Milk_Toffee.jpg/960px-Milk_Toffee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Milk_Toffee.jpg","views":1742},{"title":"Kokis","name":"Kokis","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Kokis","ingredients":["Rice flour","Coconut milk"],"prepSummary":"Kokis são uns doces fritos, típicos do Sri Lanka, onde são especialmente servidos durante o Ano Novo cingalês e tamil, mas também noutras ocasiões festivas. São preparados misturando farinha, tradicionalmente de arroz, com ovos e leite de coco e, por vezes, com temperos, fritando a mistura com uma forma metálica, normalmente recordando uma flor, que se mergulha no óleo quente e depois na massa, tendo o cuidado de não a mergulhar completamente, para permitir soltar os kokis, depois de fritos. Este doce fica muito parecido com a filhós de forma da culinária de Portugal. De acordo com esta receit","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Kokis.JPG/960px-Kokis.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chamal N","licence":"CC BY-SA 3.0","leadFile":"Kokis.JPG","views":5633,"langs":["fi","jv","pt","uk"],"langNames":{"fi":"Kokis","jv":"Kokis","pt":"Kokis","uk":"Кокіс"},"sourceLanguage":"pt"},{"title":"Love cake","name":"Love cake","country":"Sri Lanka","region":"Western Asia","url":"https://en.wikipedia.org/wiki/Love_cake","ingredients":["Semolina","Puhul-Ddosi (Pumpkin Preserve)","Eggs","Sugar","Butter","Cashews"],"prepSummary":"Торт любові — різновид манного торта, який їдять в Ірані та Шрі-Ланці в особливих випадках. Їх часто печуть для культурних свят, таких як Навруз або Різдво, днів народження та весіль, подають загорнутими в золотий папір, щоб гості з'їли або забрали додому.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Love_Cake.jpg/960px-Love_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Love_Cake.jpg","views":6354,"langs":["ar","uk"],"langNames":{"ar":"كعكة الحب","uk":"Торт любові"},"sourceLanguage":"uk"},{"title":"Nian gao","name":"Nian gao","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Nian_gao","prepSummary":"Despite numerous varieties, they all share the same glutinous rice ingredient that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg/960px-A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg","views":58498,"langs":["ar","ca","de","es","fa","fr","ha","id","it","ja","jv","ko","ms","nb","nl","ru","sw","th","tl","tr","vi","zh"],"langNames":{"ar":"نيان غاو","ca":"Nian gao","de":"Niangao","es":"Nian gao","fa":"نیان گائو","fr":"Nian gao","ha":"Nian gao","id":"Kue keranjang","it":"Nian gao","ja":"年糕","jv":"Kuwé kranjang","ko":"녠가오","ms":"Kuih bakul","nl":"Niangao","nb":"Niangao","ru":"Няньгао","sw":"Nian gao","th":"ขนมเข่ง","tl":"Tikoy","tr":"Nian gao","vi":"Bánh tổ","zh":"年糕"}},{"title":"Thala guli","name":"Thala guli","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Thala_guli","ingredients":["Sesame seeds","desiccated coconut","jaggery","salt"],"prepSummary":"Thala guli is typically prepared from four basic components: white sesame seeds, desiccated coconut, jaggery and salt. Common variations to the traditional recipe include using dates (such as Medjool) or peanuts. Where jaggery is unavailable, unrefined sugars, such as muscovado sugar, can be used as a replacement. Separately dry-roast the sesame seeds and desiccated coconut until they are golden brown. Grind the sesame seeds with salt in a mortar with a pestle, until the crushed seeds are oily. Grate the jaggery into the mixture and grind. Add the roasted coconut and continue to grind. The mixture is then shaped by hand and molded into small balls or rolls.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Sesame_ball.JPG/960px-Sesame_ball.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AntanO","licence":"CC BY-SA 4.0","leadFile":"Sesame_ball.JPG","views":1687},{"title":"Kiribath","name":"Kiribath","country":"Sri Lanka","region":"Sinhalese New Year foods","url":"https://en.wikipedia.org/wiki/Kiribath","ingredients":["Rice","coconut milk"],"prepSummary":"Kiribath is typically prepared from four basic components: white short-grain rice, thick coconut milk or basic milk, water and salt to taste. It is made from starchy and sticky rice, traditionally a variety known as rathu haal or rathu kakulu haal for its neutral flavour and cooking qualities. The rice is cooked in coconut milk, sometimes with added ingredients such as sesame seeds or cashews. Kiribath is commonly compressed and cut into diamond or square shaped blocks before serving. hoppers, bread and roti.","course":"Breakfast, Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Kiribath.jpg/960px-Kiribath.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AntanO","licence":"CC BY-SA 4.0","leadFile":"Kiribath.jpg","views":14483,"langs":["ar","as","da","es","hu","ja","jv","ko","ml","nb","pt","ru","si","sl"],"langNames":{"ar":"كيريباث","as":"কিৰিবাথ","da":"Kiribath","es":"Kiribath","hu":"Kiribat","ja":"キリバット","jv":"Kiribath","ko":"키리바트","ml":"കിരിബാത്ത്","nb":"Kiribath","pt":"Kiribath","ru":"Кирибат","si":"කිරිබත්","sl":"Kiribat"}},{"title":"Diyabath","name":"Diyabath","country":"Sri Lanka","region":"Island wide","url":"https://en.wikipedia.org/wiki/Diyabath","ingredients":["Rice","coconut milk","onions","garlic","raw chili Or black pepper"],"course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Diyabath_traditional_Sri_Lanka%E2%80%99s_indigenous_breakfast.JPG/960px-Diyabath_traditional_Sri_Lanka%E2%80%99s_indigenous_breakfast.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikkolo","licence":"CC BY-SA 3.0","leadFile":"Diyabath_traditional_Sri_Lanka’s_indigenous_breakfast.JPG","views":1241,"langs":["si","uk"],"langNames":{"si":"දියබත්","uk":"Дьябат"}},{"title":"Kola kanda","name":"Kola kanda","country":"Sri Lanka","region":"Sri Lankan porridges","url":"https://en.wikipedia.org/wiki/Kola_kanda","ingredients":["Gotukola","red rice or brown rice","grated coconut or coconut milk","ginger","garlic","salt"],"prepSummary":"The red rice is ground on a grindstone until broken into smaller pieces, the selected herb is also ground in a similar manner until the juice is extracted. Approximately three cups of water are added to the broken rice grains and boiled, then milk obtained from the grated coconut and garlic is added. The mixture is stirred until the rice becomes soft.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Kola_kanda.jpg/960px-Kola_kanda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AntanO","licence":"CC BY-SA 4.0","leadFile":"Kola_kanda.jpg","views":6229,"langs":["or"],"langNames":{"or":"କୋଲା କାଣ୍ଡା"}},{"title":"Dadar gulung","name":"Dadar gulung","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Dadar_gulung","ingredients":["Grated coconut","colored green with pandan"],"prepSummary":"The batter is made from the mixture of flour, salt, eggs and coconut milk. Mix the batter with suji or daun pandan paste as green food colouring. To make the filling, combine the grated coconut flesh, palm sugar, salt, cinnamon and water in a pot on the stove. A tied pandan leaf is usually added to the mixture for aroma. The green-coloured batter is then cooked on a flat frying pan with a small amount of margarine, much in the same fashion as baking a thin pancake or omelette.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Kue_dadar_gulung.JPG/960px-Kue_dadar_gulung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_dadar_gulung.JPG","views":22953,"langs":["id","jv","ko","ms","th"],"langNames":{"id":"Dadar gulung","jv":"Dadar gulung","ko":"쿠이 굴룽","ms":"Kuih gulung","th":"ดาดาร์กูลุง"}},{"title":"Pol Pani","name":"Pol Pani","country":"Sri Lanka","region":"Sri Lankan snack food","url":"https://en.wikipedia.org/wiki/Pol_Pani","ingredients":["Coconut milk"],"views":874},{"title":"Satay","name":"Satay","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Satay","ingredients":["Skewered","grilled meats with various sauces","mainly peanut sauce"],"prepSummary":"Chicken is the most common meat used in satay, with other common choices including lamb, goat, mutton, beef, venison, and rabbit; seafood such as fish, shrimp, and squid; offal such as liver, intestine, and tripe, is also used. Most satay is made by cutting the meat into small thumb-size cubes, however, such recipes as Ponorogo use a single finger-like chicken fillet. The skewers used for chicken satay are traditionally made from lidi, a midrib of coconut fronds. Bamboo skewers might be used instead. For firmer meats, such as lamb, goat, and beef, a thicker bamboo skewer is used. The skewers are usually soaked in water before using to avoid burning during grilling.","course":"Entrée, main course or side-dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Sate_Udang.JPG/960px-Sate_Udang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Sate_Udang.JPG","views":113761,"langs":["ar","az","ca","cs","de","el","es","eu","fa","fr","id","it","ja","jv","ka","ko","ms","my","nl","pa","pl","pt","ru","sr","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"ساتاي","az":"Sate","ca":"Satai","cs":"Saté","de":"Saté","el":"Σατέ","es":"Satay","eu":"Satay","fa":"ساتای","fr":"Sate","id":"Sate","it":"Saté","ja":"サテ","jv":"Saté","ka":"სატაი","ko":"사테","ms":"Sate","my":"ဆာတေး","nl":"Saté","pa":"ਸਾਤੇ","pl":"Satay","pt":"Satay","ru":"Сате","sr":"Сатај","sv":"Satay","ta":"சாத்தே","th":"สะเต๊ะ","tl":"Sate","tr":"Satay","uk":"Сате","vi":"Thịt nướng xâu","zh":"沙嗲"}},{"title":"Gova Kaldu","name":"Gova Kaldu","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Gova_Kaldu","ingredients":["Cabbage","Chicken"],"views":310,"langs":["bn"],"langNames":{"bn":"গোভা কালদু"}},{"title":"Ceylon Cold Stores","name":"Ceylon Cold Stores","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Ceylon_Cold_Stores","leadFile":"Elephant_House_logo.png","views":8320,"langs":["sv"],"langNames":{"sv":"Elephant House"},"notFood":"a business"},{"title":"DCSL Breweries Lanka","name":"DCSL Breweries Lanka","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/DCSL_Breweries_Lanka","leadFile":"DCSL_Breweries_Lanka_logo.png","views":570,"notFood":"a business"},{"title":"Distilleries Company of Sri Lanka","name":"Distilleries Company of Sri Lanka","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Distilleries_Company_of_Sri_Lanka","prepSummary":"In 1995, the company entered into a joint venture with Pernod Ricard of France, one of the top 5 liquor producers in the world, to incorporate Periceyl Limited to produce whiskeys, brandies, and other international liquor in Sri Lanka for the Sri Lankan market. The company represents world-renowned brands such as Chivas Regal and Jameson Irish Whiskey in Sri Lanka. In 1995, the company subsequently acquired the century-old Beruwala Distillery Limited.","leadFile":"Distilleries_Company_of_Sri_Lanka_logo.png","views":4470,"langs":["si","ta"],"langNames":{"si":"ඩිස්ටිලරීස් කම්පනි ඔෆ් ශ්‍රී ලංකා PLC","ta":"டிஸ்டில்ரீஸ் கம்பெனி ஆஃப் ஸ்ரீலங்கா பிஎல்சி"},"notFood":"a business"},{"title":"Lion Brewery (Sri Lanka)","name":"Lion Brewery (Sri Lanka)","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Lion_Brewery_(Sri_Lanka)","leadFile":"Lion_Brewery_logo.svg.png","views":14408,"notFood":"a business"},{"title":"Three Coins Beer","name":"Three Coins Beer","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Three_Coins_Beer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Three_Coins_Beer.jpg/960px-Three_Coins_Beer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC BY-SA 4.0","leadFile":"Three_Coins_Beer.jpg","views":1326},{"title":"Melstacorp","name":"Melstacorp","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/Melstacorp","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/Melstacorplogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Melstacorp","licence":"Public domain","leadFile":"Melstacorplogo.png","views":7000,"langs":["ta"],"langNames":{"ta":"மெல்ஸ்டாகார்ப் பிஎல்சி"},"notFood":"a business"},{"title":"My Cola Beverages","name":"My Cola Beverages","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/My_Cola_Beverages","views":531},{"title":"W. M. Mendis and Co","name":"W. M. Mendis and Co","country":"Sri Lanka","url":"https://en.wikipedia.org/wiki/W._M._Mendis_and_Co","views":1922,"langs":["ta"],"langNames":{"ta":"டபிள்யூ. எம். மெண்டிசு நிறுவனம்"},"notFood":"a company"},{"title":"Akpeteshie","name":"Akpeteshie","country":"Ghana","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Akpeteshie","prepSummary":"Ogogoro is distilled from the juice of Raffia palm trees. An incision is made in the trunk and a gourd placed outside it for collection, which is collected a day or two later. After extraction, the sap is boiled to form steam, which subsequently condenses and is collected for consumption.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7c/Akpeteshie_-Locally_brewed_alcoholic_drink_from_Ghana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pambelle12","licence":"CC BY-SA 4.0","leadFile":"Akpeteshie_-Locally_brewed_alcoholic_drink_from_Ghana.jpg","views":10923,"langs":["es","fi","fr","ha","ig"],"langNames":{"es":"Akpeteshie","fi":"Akpeteshie","fr":"Akpeteshie","ha":"Giyar ogogoro","ig":"Akpeteshie"}},{"title":"Bahar (drink)","name":"Bahar (drink)","country":"Sri Lanka","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Bahar_(drink)","prepSummary":"The drink is prepared by placing a recently collected sap in a container and mixing it with rosok bark, where it is stirred slowly before being covered with a cloth or banana leaf. It was then fermented for around 12–24 hours, where the mixture turned red and prepared to be stirred when ready.","views":0},{"title":"Coyol wine","name":"Coyol wine","country":"Sri Lanka","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Coyol_wine","views":4339,"langs":["ig","ko"],"langNames":{"ig":"Mmanya Coyol","ko":"비노 데 코욜"}},{"title":"Palm wine","name":"Palm wine","country":"Indonesia","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Palm_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e7/Toddy_Bottle_and_Glass.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dhruvarahjs at ml.wikipedia","licence":"CC BY 3.0","leadFile":"Toddy_Bottle_and_Glass.jpg","views":127718,"langs":["ar","as","ca","cs","de","es","eu","fa","fi","fr","hi","id","ig","it","ja","jv","ka","kk","kn","ko","ml","mr","my","nb","nl","pl","pt","ru","si","sl","sv","sw","ta","te","uk","vi","zh","zu"],"langNames":{"ar":"لاقبي","as":"পাম ৱাইন","ca":"Vi de palma","cs":"Palmové víno","de":"Palmwein","es":"Vino de palma","eu":"Palma-ardo","fa":"شراب نخل","fi":"Palmuviini","fr":"Vin de palme","hi":"ताड़ी","id":"Tuak nira","ig":"Mmanya nkwụ","it":"Vino di palma","ja":"ヤシ酒","jv":"Ciu palem","ka":"პალმის ღვინო","kk":"Тодди","kn":"ಹೆಂಡ","ko":"야자술","ml":"കള്ള്","mr":"ताडी","my":"ထန်းရည်","nl":"Palmwijn","nb":"Palmevin","pl":"Wino palmowe","pt":"Vinho de palma","ru":"Пальмовое вино","si":"රා (පානය)","sl":"Palmovo vino","sv":"Palmvin","sw":"Mnazi (kinywaji)","ta":"கள்ளு","te":"కల్లు","uk":"Пальмове вино","vi":"Rượu dừa","zh":"棕榈酒","zu":"Injemane"}},{"title":"Tuak","name":"Tuak","country":"Sri Lanka","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Tuak","prepSummary":"Le tuak est une bière traditionnelle à base de riz fermenté ou de palmier, de levure et de sucre. On boit ce type de bière en Indonésie et Malaisie orientale. C'est une boisson très populaire parmi les Ibans du Sarawak (peuple dayak), durant les festivals Gawai. Catégorie:Alcool de riz Catégorie:Cuisine indonésienne Catégorie:Cuisine malaisienne Catégorie:Boisson fermentée Catégorie:Bière traditionnelle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Tuak_tasting_flight.jpg/960px-Tuak_tasting_flight.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Tuak_tasting_flight.jpg","views":5998,"langs":["fr","id","jv","ms","ru","th","uk","uz"],"langNames":{"fr":"Tuak","id":"Tuak","jv":"Tuak","ms":"Tuak","ru":"Туак","th":"ตวก","uk":"Туак","uz":"Tuak"},"sourceLanguage":"fr","originClaims":["Indonesia","Malaysia"]},{"title":"Tubâ","name":"Tubâ","country":"Philippines","region":"Palm wine","url":"https://en.wikipedia.org/wiki/Tub%C3%A2","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Tuba_-_Alcoholic_tree_sap_from_the_palm%21_Must_be_very_fresh_or_it_ferments_into_vinegar._%28Philippines%29_-_cropped.png/960px-Tuba_-_Alcoholic_tree_sap_from_the_palm%21_Must_be_very_fresh_or_it_ferments_into_vinegar._%28Philippines%29_-_cropped.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Colin and Sarah Northway","licence":"CC BY 2.0","leadFile":"Tuba_-_Alcoholic_tree_sap_from_the_palm!_Must_be_very_fresh_or_it_ferments_into_vinegar._(Philippines)_-_cropped.png","views":20684,"langs":["es","fa","jv","nb","tl"],"langNames":{"es":"Tuba (bebida)","fa":"توبا (شراب نخل بستنی)","jv":"Tubâ","nb":"Tuba (drikk)","tl":"Tuba"}},{"title":"Tea production in Sri Lanka","name":"Tea production in Sri Lanka","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Tea_production_in_Sri_Lanka","prepSummary":"තේ නිෂ්පාදනය, ශ්‍රී ලංකාවට විදේශ විනිමය ලබා දෙන ප්‍රධාන ම මූලාශ්‍රයක් වන අතර, 2013 වර්ෂයේ දී ශ්‍රී ලංකාවේ ආර්ථිකයට ඇ.ඩො. බිලියන 1.5 කට අධික ප්‍රමාණයක් සපයමින් දළ දේශීය නිෂ්පාදනය 2% කින් වර්ධනය කිරීමට දායක වී තිබේ. එමඟින් මිලියනයකට අධික පිරිසකට සෘජු හා වක්‍ර රැකියා සපයා දී ඇති අතර, 1995 වන විට තේ වගා බිම් සහ වතුවල සෘජු රැකියා 215,338ක් උත්පාදනය කර තිබුණි. එයට අමතර ව කුඩා වතු හිමියන් යටතේ කෙරෙන තේ වගාව දහස් ගණනකට රැකියා අවස්ථා සපයන අතර ම පවුල් දස දහසකට අධික පිරිසකගේ ප්‍රධාන ම ජීවන වෘත්තිය බවට පත්ව තිබේ. ශ්‍රී ලංකාව ලෝකයේ සිව්වන විශාලත ම තේ නිෂ්පාදකයා වේ. 1995 දී ලංකාව ලෝක නිෂ්පාදනයෙන් 23%ක් හිමි","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Tea_plantation_Haputale.jpg/960px-Tea_plantation_Haputale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adbar","licence":"CC BY-SA 3.0","leadFile":"Tea_plantation_Haputale.jpg","views":19327,"langs":["ar","az","es","hy","id","ko","or","si","sl","ta","uz","zh"],"langNames":{"ar":"إنتاج الشاي في سريلانكا","az":"Şri-Lankada çayçılıq","es":"Producción de té en Sri Lanka","hy":"Թեյի արտադրությունը Շրի Լանկայում","id":"Produksi teh di Sri Lanka","ko":"스리랑카의 차 생산","or":"ଶ୍ରୀଲଙ୍କାରେ ଚା’ ଉତ୍ପାଦନ","si":"ශ්‍රී ලංකාවේ තේ නිෂ්පාදනය","sl":"Proizvodnja čajevca na Šrilanki","ta":"இலங்கையில் தேயிலை உற்பத்தி","uz":"Shri Lankada choy yetishtirish","zh":"锡兰高地红茶"},"sourceLanguage":"si"},{"title":"Dilmah","name":"Dilmah","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Dilmah","prepSummary":"Dilmah (Ди́лма) — шриланкийский бренд чая, продаётся на международном уровне. Компания была основана в 1988 году Мерриллом Джозефом Фернандо. Имя Дилма было выбрано путём объединения первых имён сыновей Фернандо, Дилхана и Малика. Она продаёт чай в 100 странах, включая Эстонию, Великобританию, Турцию, Литву, Пакистан, Польшу, Россию, Венгрию, Канаду, Чили, Южную Африку, Австралию, Индонезию, Японию, Соединенные Штаты и Новую Зеландию. В 2009 году считалось, что Dilmah является шестым по величине брендом чая в мире.","leadFile":"Dilmah_logo.svg.png","views":22896,"langs":["ar","cs","fa","fi","hy","id","ko","pt","ru","ta","uk","ur"],"langNames":{"ar":"دلما (شاي)","cs":"Dilmah","fa":"دیلما","fi":"Ceylon Tea Services","hy":"Դիլմա","id":"Dilmah","ko":"딜마","pt":"Dilmah","ru":"Dilmah","ta":"தில்மா","uk":"Dilmah","ur":"دلما"},"sourceLanguage":"ru","notFood":"a business"},{"title":"Loolecondera","name":"Loolecondera","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Loolecondera","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Loolecondera_estate_%28nameboard%29.JPG/960px-Loolecondera_estate_%28nameboard%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AntanO","licence":"CC BY-SA 4.0","leadFile":"Loolecondera_estate_(nameboard).JPG","views":3584,"langs":["ta"],"langNames":{"ta":"லூல்கந்துரை"}},{"title":"Oliver Marks","name":"Oliver Marks","country":"United Kingdom","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Oliver_Marks","views":530,"langs":["ta","ur"],"langNames":{"ta":"ஆலிவர் மார்க்ஸ்","ur":"اولیور مارکس"},"notFood":"a person"},{"title":"Norman Rowsell","name":"Norman Rowsell","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Norman_Rowsell","views":297,"notFood":"a person"},{"title":"Charles Spearman Armstrong","name":"Charles Spearman Armstrong","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Charles_Spearman_Armstrong","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Ceylon%2C_her_tea_and_other_industries.jpg/960px-Ceylon%2C_her_tea_and_other_industries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MacDonald Gill","licence":"Public domain","leadFile":"Ceylon,_her_tea_and_other_industries.jpg","views":393,"notFood":"a person"},{"title":"John Still (author)","name":"John Still (author)","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/John_Still_(author)","views":1026,"notFood":"a person"},{"title":"James Taylor (tea planter)","name":"James Taylor (tea planter)","country":"Sri Lanka","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/James_Taylor_(tea_planter)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/James_Taylor_1894.jpg/960px-James_Taylor_1894.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"James_Taylor_1894.jpg","views":5137,"notFood":"a person"},{"title":"Douglas Wright (cricketer, born 1894)","name":"Douglas Wright (cricketer, born 1894)","country":"United Kingdom","region":"Sri Lankan tea","url":"https://en.wikipedia.org/wiki/Douglas_Wright_(cricketer%2C_born_1894)","views":450,"langs":["ur"],"langNames":{"ur":"ڈگلس رائٹ (کرکٹ کھلاڑی، پیدائش 1894ء)"},"notFood":"a person"},{"title":"Aloo tama","name":"Aloo tama","country":"Nepal","region":"Hilly region of Nepal","url":"https://en.wikipedia.org/wiki/Aloo_tama","ingredients":["Fermented bamboo shoots (tama)","boiled potatoes","black-eyed peas","salt","spices"],"prepSummary":"A simple potato curry is cooked and at the final stages the bamboo is fried (some may not choose to do it) and added to the soup. Another ingredient in this soup very commonly used would be bodi or tane bodi which is the black eyed peas making it aloo tama bodi.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Aalu_Bodi_Tama_3.jpg/960px-Aalu_Bodi_Tama_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Aalu_Bodi_Tama_3.jpg","views":2551,"langs":["bn","jv","ne"],"langNames":{"bn":"আলু তমা","jv":"Aloo tama","ne":"आलु तामा"}},{"title":"Allium hypsistum","name":"Allium hypsistum","country":"Nepal","url":"https://en.wikipedia.org/wiki/Allium_hypsistum","prepSummary":"Allium hypsistum, conocida en su lugar de origen como Jimbu, es una especie de planta bulbosa muy utilizada en algunas regiones de Nepal. La hierba, que tiene un sabor entre cebolla y cebollino, es habitualmente utilizada seca. Se emplea comúnmente para dar sabor a las lentejas. Las hojas secas se fríen en mantequilla de búfalo para aumentar su sabor.","views":907,"langs":["az","es","id","sv","uk","vi"],"langNames":{"az":"Allium hypsistum","es":"Allium hypsistum","id":"Allium hypsistum","sv":"Allium hypsistum","uk":"Allium hypsistum","vi":"Allium hypsistum"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Allium przewalskianum","name":"Allium przewalskianum","country":"Nepal","url":"https://en.wikipedia.org/wiki/Allium_przewalskianum","views":785,"langs":["id","sv","uk","vi","zh"],"langNames":{"id":"Allium przewalskianum","sv":"Allium przewalskianum","uk":"Allium przewalskianum","vi":"Allium przewalskianum","zh":"青甘韭"},"notFood":"a taxon"},{"title":"Annapurna Cafe","name":"Annapurna Cafe","country":"United States","url":"https://en.wikipedia.org/wiki/Annapurna_Cafe","leadFile":"Annapurna_Cafe_logo.jpeg","views":829,"notFood":"a restaurant"},{"title":"Bhakkha","name":"Bhakkha","country":"Nepal","region":"West Bengal","url":"https://en.wikipedia.org/wiki/Bhakkha","ingredients":["Rice flour"],"prepSummary":"भक्का चामलको पिठोबाट बनाइने परिकार हो। यो पानीको बाफबाट पकाइन्छ। विशेषगरी यो परिकार तराइमा जाडो मौषममा बिहानको खाजाको रूपमा खाइन्छ। राष्ट्रिय भक्का दिवस हरेक वर्षको पुस २९ गते मनाइन्छ । category: परिकार","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Bhakka.jpg/960px-Bhakka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Bhakka.jpg","views":2851,"langs":["as","bn","jv","ne"],"langNames":{"as":"ভখা","bn":"ভাক্খা","jv":"Bhakkha","ne":"भक्का"},"sourceLanguage":"ne"},{"title":"Bhatamaas","name":"Bhatamaas","country":"Nepal","url":"https://en.wikipedia.org/wiki/Bhatamaas","photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/Soybean.USDA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Soybean.USDA.jpg","views":143,"langs":["af","am","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","gu","ha","he","hi","hr","hu","hy","id","is","it","ja","jv","kk","kn","ko","ku","lt","lv","mg","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","si","sk","sl","sr","sv","sw","ta","te","th","tl","tr","uk","ur","vi","zh"],"langNames":{"af":"Sojaboon","am":"አኩሪ አተር","ar":"فول الصويا","as":"চয়াবিন","az":"Soya","bg":"Соя","bn":"সয়াবিন","ca":"Soia","cs":"Sója luštinatá","cy":"Soia","da":"Sojabønne","de":"Sojabohne","el":"Σόγια","es":"Glycine max","et":"Sojauba","eu":"Soja","fa":"سویا","fi":"Soijapapu","fr":"Soja","ga":"Pónaire shoighe","gl":"Soia","gu":"સોયાબીન","ha":"Waken suya","he":"סויה","hi":"सोयाबीन","hr":"Najbolja soja","hu":"Szójabab","hy":"Սոյա","id":"Kedelai","is":"Sojabaun","it":"Glycine max","ja":"ダイズ","jv":"Dhelé","kk":"Қытайбұршақ","kn":"ಸೋಯಾ ಅವರೆ","ko":"콩","ku":"Soya","lt":"Gauruotoji soja","lv":"Soja","mg":"Sôza","ml":"സോയാബീൻസ്","mn":"Шар буурцаг","mr":"सोयाबीन","ms":"Kacang soya","my":"ပဲပုပ်","ne":"भटमास","nl":"Sojaboon","nb":"Soyabønne","pa":"ਸੋਇਆਬੀਨ","pl":"Soja warzywna","pt":"Soja","ro":"Soia","ru":"Соя","si":"සෝයා බෝංචි","sk":"Sója fazuľová","sl":"Soja","sr":"Соја","sv":"Sojaböna","sw":"Soya","ta":"சோயா அவரை","te":"సోయా చిక్కుడు","th":"ถั่วเหลือง","tl":"Balatong","tr":"Soya","uk":"Соя звичайна","ur":"سویا پھلی","vi":"Đậu tương","zh":"大豆"},"sourceLanguage":"ne","notFood":"a taxon"},{"title":"Bhutan (dish)","name":"Bhutan (dish)","country":"Nepal","region":"Bagmati Province","url":"https://en.wikipedia.org/wiki/Bhutan_(dish)","ingredients":["Goat tripe","shallots","onions","tomatoes","garlic","spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Bhutan_%28dish%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Zeroegorki","licence":"CC BY-SA 4.0","leadFile":"Bhutan_(dish).png","views":3877,"langs":["jv"],"langNames":{"jv":"Butan"},"province":"Kathmandu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Butter churning in Nepal","name":"Butter churning in Nepal","country":"Nepal","url":"https://en.wikipedia.org/wiki/Butter_churning_in_Nepal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/A_setup_for_Churning_Butter.jpg/960px-A_setup_for_Churning_Butter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Madan subedi01","licence":"CC BY-SA 4.0","leadFile":"A_setup_for_Churning_Butter.jpg","views":1754},{"title":"Chukauni","name":"Chukauni","country":"Nepal","region":"Palpa district","url":"https://en.wikipedia.org/wiki/Chukauni","ingredients":["Potatoes","dahi","salt","spices"],"prepSummary":"चुकौनी वा चुकाउनी नेपालको पाल्पा जिल्लामा विकसित गरिएको आलुबाट बनाइने अचारको एक परिकार हो। यसलाई उसिनेको आलुमा दही, प्याज, धनिया र मसला हालेर बनाइन्छ। यो एक लोकप्रिय प्रकारको परिकार हो र मुख्यतया रोटी, सेल रोटी, भात वा बट्टुकसँग खाइन्छ।","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Chukauni.jpg/960px-Chukauni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flavour Of Life","licence":"CC BY-SA 3.0","leadFile":"Chukauni.jpg","views":9380,"langs":["as","he","ne"],"langNames":{"as":"চুকৌনী","he":"צ'וקאוני","ne":"चुकौनी"},"sourceLanguage":"ne"},{"title":"Curry Without Worry","name":"Curry Without Worry","country":"Nepal","url":"https://en.wikipedia.org/wiki/Curry_Without_Worry","views":1850},{"title":"Dalle Khursani","name":"Dalle Khursani","country":"Nepal","url":"https://en.wikipedia.org/wiki/Dalle_Khursani","prepSummary":"डल्ले खुर्सानी, अकाबरे खुर्सानी, रातो चेरी मिर्च खुर्सानी वा केवल डल्ले मुख्यतया नेपाल, भारतको सिक्किम, र भारतको पश्चिम बङ्गाल राज्यको दार्जिलिङ र कालिम्पोङ जिल्लाहरूमा खेती गरिन्छ। यसको तिखोपन १००,००० र ३५०,००० स्कोभिल ताप एकाइहरूको बीचमा छ, हबनेरो खुर्सानी मिर्च जस्तै। सन् २०२० मा, भारतीय राज्य सिक्किमले काली मिर्चको लागि भौगोलिक सङ्केत ट्याग प्राप्त गर्यो। १४ सेप्टेम्बर २०२१ मा दार्जिलिङ र कालिम्पोङ जिल्लाहरूमा भौगोलिक सङ्केत थपियो।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Dalle_Khursani_1.jpg/960px-Dalle_Khursani_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Dalle_Khursani_1.jpg","views":25765,"langs":["id","mr","ne"],"langNames":{"id":"Dalle Khursani","mr":"डल्ले खुर्सानी","ne":"डल्ले खुर्सानी"},"sourceLanguage":"ne"},{"title":"Dhakane","name":"Dhakane","country":"Nepal","url":"https://en.wikipedia.org/wiki/Dhakane","views":594,"langs":["as","bn"],"langNames":{"as":"ঢাকানে","bn":"ধকনে"}},{"title":"Dhikri","name":"Dhikri","country":"Nepal","region":"Terai region of south western Nepal","url":"https://en.wikipedia.org/wiki/Dhikri","prepSummary":"ढिक्री मुख्यतया दक्षिणी नेपालका थारू जातिले खाने एक प्रकारको चामलको पिठोको पकान हो। यो माघी पर्वको लागि आवश्यक खाना हो। यो दसैँ जस्ता अन्य चाडपर्वहरूमा पनि खाइन्छ। यसलाई तातो पानी र चामलको पिठोले बनाइन्छ। पिठोलाई बेलन आकार बनाएपछि त्यस माथि सुतीको कपडा राखेर वफाइन्छ। यो अचार, दाल वा तरकारीसँग खाइन्छ।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Dhikri_Tharu_Food.jpg/960px-Dhikri_Tharu_Food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Janak Bhatta","licence":"CC BY-SA 4.0","leadFile":"Dhikri_Tharu_Food.jpg","views":1293,"langs":["as","bn","ne"],"langNames":{"as":"ধিক্ৰি","bn":"ধিক্রি","ne":"ढिक्री"},"sourceLanguage":"ne"},{"title":"Dhindo","name":"Dhindo","country":"Nepal","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Dhindo","ingredients":["water","white flour","buckwheat","vegetables"],"prepSummary":"To prepare dhindo, water and flour are combined in a ratio of approximately three to one. While cooking, dhindo may have ghee, garlic, salt or sugar added to it, The process of making dhindo is called maskaaune (मस्काउने). Dhindo is traditionally prepared from ground buckwheat or millet, but corn meal is common as well. Theoretically, any flour can be used to make dhindo, as it is essentially a simple mixture of hot water and ground grain. Optionally, chopped mutton can be added to the dhindo, or small pieces or powder of soft chhurpi. The vessel of choice for preparing dhindo is a (iron pan). A narrow iron spatula called a (दाबिलो) is used to stir the dhindo as it thickens.","course":"Meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Dhindo_by_Ganesh.jpeg/960px-Dhindo_by_Ganesh.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Ganesh Paudel","licence":"CC BY-SA 3.0","leadFile":"Dhindo_by_Ganesh.jpeg","views":16748,"langs":["as","bn","jv","ne","pa","uk"],"langNames":{"as":"ঢিঁডো","bn":"ঢিঁডো","jv":"Dhindo","ne":"ढिँडो","pa":"ਢਿੰਡੋ","uk":"Дхіндо"}},{"title":"Flower of Rajya","name":"Flower of Rajya","country":"Nepal","url":"https://en.wikipedia.org/wiki/Flower_of_Rajya","prepSummary":"Yak, Kijarimipu ou Flor de Rajya é um queijo consistente, feito de leite de iaque, uma espécie de búfalo da região do Himalaia. É feito no Nepal, por tibetanos nômades, com a colaboração da Fundação Trace. O leite é aquecido e permanece descansando em grandes vasilhas de cobre, colhado, seco e moldado em rodas de 10 a 12 libras (cerca de 5 a 6 quilogramas). O queijo é curado em sal tibetano vermelho, envelhecido e então cortado em pedaços, de onde é embrulhado em cestas de bambu.","views":676,"langs":["fa","pt"],"langNames":{"fa":"گل راجیا","pt":"Yak (queijo)"},"sourceLanguage":"pt"},{"title":"Ghonghi","name":"Ghonghi","country":"Nepal","region":"Terai","url":"https://en.wikipedia.org/wiki/Ghonghi","ingredients":["Freshwater snail","Flaxseed"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ghogi.jpg/960px-Ghogi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Janak Bhatta","licence":"CC BY-SA 4.0","leadFile":"Ghogi.jpg","views":4415},{"title":"Indian-Nepali Kitchen","name":"Indian-Nepali Kitchen","country":"United States","url":"https://en.wikipedia.org/wiki/Indian-Nepali_Kitchen","views":312,"notFood":"a restaurant"},{"title":"Jhilinga","name":"Jhilinga","country":"Nepal","url":"https://en.wikipedia.org/wiki/Jhilinga","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dc/Jhilinga_with_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tnttamu","licence":"CC BY-SA 4.0","leadFile":"Jhilinga_with_tea.jpg","views":1699,"langs":["jv"],"langNames":{"jv":"Jhilinga"}},{"title":"Jimbu","name":"Jimbu","country":"Nepal","url":"https://en.wikipedia.org/wiki/Jimbu","prepSummary":"जिम्बू प्याज परिवारसँग सम्बन्धित एउटा जडिबुटी हो, जुन नेपाल केही क्षेत्रहरू र भारतका केही मध्य हिमालय राज्यहरू जस्तै उत्तराखण्ड व्यापक रूपमा प्रयोग गरिन्छ, जहाँ यसलाई बाँस वा फारन भनिन्छ। यो जिम्मा दुई प्रजातिहरू मिलेर बनेको छ, ए. हाइपिस्टम र ए. प्रिजवल्स्कियानम। प्याज र चिभको बिचमा स्वाद भएको जडिबुटी, प्रायः सुकेको प्रयोग गरिन्छ। नेपालको मुस्ताङ जिल्ला र उत्तराखण्डको कुमाऊँ क्षेत्रमा, यो तरकारी, अचार र मासुको स्वाद लिन प्रयोग गरिन्छ। बाँकी नेपालमा यो प्रायः उडद दाल वा दाल स्वाद लिन प्रयोग गरिन्छ। सुकेका पातहरूलाई तिनीहरूको स्वाद विकास गर्न घिउमा पकाइन्छ। फसल काटिएपछि, मानिसहरूले पछि प्रयोगका","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Jimbu.webp/960px-Jimbu.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CJoshi0","licence":"CC BY-SA 4.0","leadFile":"Jimbu.webp","views":9467,"langs":["as","bn","ne"],"langNames":{"as":"জিম্বু","bn":"জিম্বু","ne":"जिम्बु"},"sourceLanguage":"ne"},{"title":"Kinema","name":"Kinema","country":"Nepal","region":"India (Sikkim","url":"https://en.wikipedia.org/wiki/Kinema","ingredients":["Soybean fermented by Bacillus subtilis"],"prepSummary":"The first step of kinema production is soaking soybeans overnight. The soaked beans are boiled until soft (2–3 hours). Water is drained off and beans are lightly cracked with a mortar. 1% of firewood ash is added and mixed thoroughly. The grits are put in a bamboo bucket lined with local fern (Glaphyropteridopsis erubescens). The bucket is then covered with a jute bag and left to ferment naturally at ambient temperatures for 1–3 days. No bacterial culture is intentionally added to kinema.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Original_Kinema-nepal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kaajakocks","licence":"CC BY-SA 3.0","leadFile":"Original_Kinema-nepal.jpg","views":9488,"langs":["as","bn","fr","id","ja","kn","ne","pa","ru"],"langNames":{"as":"কিনেমা","bn":"কিনেমা","fr":"Kinema","id":"Kinema","ja":"キネマ (食品)","kn":"ಕಿನೇಮಾ","ne":"किनेमा","pa":"ਕਿਨੇਮਾ","ru":"Кинема (продукт)"}},{"title":"Laping","name":"Laping","country":"Nepal","region":"Tibet","url":"https://en.wikipedia.org/wiki/Laping","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Laphing.jpg/960px-Laphing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Laphing.jpg","views":25218,"langs":["bn","jv"],"langNames":{"bn":"ল্যাপিং","jv":"Laping"}},{"title":"Masaura","name":"Masaura","country":"Nepal","url":"https://en.wikipedia.org/wiki/Masaura","prepSummary":"मसौरा वा मस्यौरा एक किण्वित घाममा सुकाएर तयार गरिएको खाद्य समाग्री हो जुन कालो दालको साथ विभिन्न तरकारीहरूको कीमा मिसाएर बनाइन्छ। यो खाद्य समाग्रीको उत्पत्ति नेपालमा भएको र विश्वभरभरि फैलिएका नेपाली समुदायहरूले बनाउने गर्दछन्। यो समाग्रीको तयारीमा प्रायः पिँडालु, तरुल र कर्कलो पात जस्ता तरकारीको प्रयोग गरिन्छ। प्राचीन समयमा वर्षभरि, बिशेषत: हिउँदमा, ताजा तरकारीहरू फेला पार्न गाह्रो भएको हुनाले, ताजा तरकारीहरू उपलब्ध नभएको बेला मस्यौरा पौष्टिक खाद्य वस्तुको एक लोकप्रिय विकल्प बन्न पुग्यो। यसलाई तेलमा तारिन्छ र अन्य तरकारीसँग मिसाएर बनाइन्छ।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Masaura.jpg/960px-Masaura.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav_Dhwaj_Khadka","licence":"CC BY-SA 4.0","leadFile":"Masaura.jpg","views":3468,"langs":["ar","as","jv","ne"],"langNames":{"ar":"ماساورا","as":"মচৌৰা","jv":"Masaura","ne":"मस्यौरा"},"sourceLanguage":"ne"},{"title":"Nepal Food Corporation","name":"Nepal Food Corporation","country":"Nepal","url":"https://en.wikipedia.org/wiki/Nepal_Food_Corporation","prepSummary":"संस्थागतरूपमा खाद्यान्न आपूर्तिकार्यमा संलग्न रहेको नेपाल खाद्य संस्थान २०३१ साल मंसिर १७ गते स्थापना भएको हो। नेपाल खाद्य संस्थानको गठन हुनुअगाडि २०२१ सालमा खाद्य व्यवस्था संस्थान र २०२९ सालमा कृषि खरीदबिक्री संस्थानमार्फत खाद्यान्न आपूर्ति हुने गरेको थियो। नेपाल खाद्य संस्थानको कार्य प्रणाली श्री ५ को सरकारबाट स्वीकृत विनियमावलीद्वारा व्यवस्थित गरिएको छ। संस्थानको नीति तथा कार्यक्रम संचालक समितिले स्वीकृत गरेबमोजिम हुन्छ। संस्थानको काम कारोबार व्यवस्थित गर्ने, रेखदेख र नियन्त्रण गर्ने, मूल्यांकन तथा अनुगमन गर्नेजस्ता कार्यहरू प्रधान कार्यालयले गर्दछ। नेसनल ट्रेडिङ लिमिटेड र नेपाल खाद्य संस्थ","views":526,"langs":["bn","ne"],"langNames":{"bn":"নেপাল খাদ্য কর্পোরেশন","ne":"नेपाल खाद्य संस्थान"},"sourceLanguage":"ne"},{"title":"Nepal Foods","name":"Nepal Foods","country":"Nepal","url":"https://en.wikipedia.org/wiki/Nepal_Foods","leadFile":"Nepal_Foods_logo.jpg","views":982,"notFood":"a company"},{"title":"Pokhemma","name":"Pokhemma","country":"Nepal","url":"https://en.wikipedia.org/wiki/Pokhemma","views":581,"langs":["bn"],"langNames":{"bn":"পোখেমা"}},{"title":"Press cake","name":"Press cake","country":"Nepal","url":"https://en.wikipedia.org/wiki/Press_cake","prepSummary":"Los turtós o tortas de prensa (del francés: torteau / tourteaux, en inglés genéricamente se llaman press cake u oil cake) son los residuos sólidos obtenidos tras la extracción del aceite de las semillas o los frutos oleaginosos. También se denominan harinas. Son los subproductos resultantes de la trituración y prensado en la fabricación del aceite. Normalmente representan del 50 al 75% de la masa de las semillas. Son el segundo grupo de los alimentos que se dan a los animales de granja (después de los cereales). De manera más amplia se puede considerar también turtó los residuos prensados de p","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Sesame_press_cake.jpg/960px-Sesame_press_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Sesame_press_cake.jpg","views":15836,"langs":["ar","bg","ca","cs","de","es","fa","fi","fr","he","hi","hy","ig","ja","kk","ko","nl","pa","pl","ru","ta","uk","uz"],"langNames":{"ar":"كعكة عصر","bg":"Кюспе","ca":"Turtó","cs":"Pokrutiny","de":"Presskuchen","es":"Turtó","fa":"کنجاله","fi":"Puristekakku","fr":"Tourteau (résidu)","he":"כוספא","hi":"खली","hy":"Քուսպ","ig":"Press cake","ja":"油粕","kk":"Күнжара","ko":"깻묵","nl":"Lijnkoek","pa":"ਖਲ਼","pl":"Makuch","ru":"Жмых","ta":"புண்ணாக்கு","uk":"Макуха","uz":"Kunjara"},"sourceLanguage":"es"},{"title":"Samay baji","name":"Samay baji","country":"Nepal","url":"https://en.wikipedia.org/wiki/Samay_baji","prepSummary":"Samay Baji consists of various items served on a single plate. The main components include flattened rice (chiura), fried black soybeans (bhatmas), lentil pancakes (bara), rice pancakes (chatamari), buffalo meat (chhwela), finely chopped ginger (palu), fried boiled egg (khen), fried fish (sanyaa), pickled boiled beans (bodi ko achar), spicy potato salad (Aalu-Wala), greens (saag), and Newar wine (Ayla). Samay Baji also features achar, a tangy and spicy medley of different vegetables, typically including radish, carrot, onion, potatoes, and peas. These are combined with a unique Nepalese berry called lapsi.","views":4116,"langs":["ne"],"langNames":{"ne":"समय् बजि"}},{"title":"Sekuwa","name":"Sekuwa","country":"Nepal","url":"https://en.wikipedia.org/wiki/Sekuwa","ingredients":["मासु (भैंसी","कुखुरा","सुँगुर","भेडा","बाख्रा)"],"prepSummary":"सेकुवा नेपाली परम्परागत शैलीमा आगोमा मासुलाई पोलेर बनाइने एक प्रकारको खाद्य सामग्री हो। सेकुवा सुँगुरको मासु, भेडाको मासु, बाख्रा वा कुखुराको मासु प्रयोग गरेर बनाइन्छ। सेकुवा नेपालमा विशेष गरी धरान र काठमाडौंमा धेरै लोकप्रिय छ। मासुलाई पहिला विभिन्न मसला हालेर राखिन्छ र केही समय पछि फलामको झिरमा राखेर खुल्ला आगोमा पकाइन्छ।","course":"Appetizer/Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Sekuwa.jpg/960px-Sekuwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Sekuwa.jpg","views":6545,"langs":["as","bn","de","ne","pa","zh"],"langNames":{"as":"সেকুৱা","bn":"সেকুবা","de":"Sekuwa","ne":"सेकुवा","pa":"ਸੇਕੁਵਾ","zh":"西庫瓦"},"sourceLanguage":"ne"},{"title":"Sinki (food)","name":"Sinki (food)","country":"Nepal","region":"Darjeeling district","url":"https://en.wikipedia.org/wiki/Sinki_(food)","prepSummary":"The process making sinki starts by allowing the radishes to wilt for a few days. Then the leafy tops are cut off and the radish tap-root sections are shredded. If there is a large amount of radishes to process, rather than shredding by hand, a dhiki is usually used to break them up. If the sinki will be made into a pickle after fermentation, instead of shredding, the radish is just cut up. Meanwhile, a 2– to 3–foot (0.6– to 0.9-metre) hole is dug, and a small fire is built at the bottom just before the storage period begins to warm it up. After the hole is hot enough, the fire is extinguished and the bottom is lined with bamboo and straw.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Sinki_ko_jhol_%28Fermented_radish_soup%29.jpg/960px-Sinki_ko_jhol_%28Fermented_radish_soup%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eastern Himalayas","licence":"CC BY-SA 4.0","leadFile":"Sinki_ko_jhol_(Fermented_radish_soup).jpg","views":2883,"langs":["as","bn","fr","kn","ne","pa"],"langNames":{"as":"চিংকী (নেপালী ব্যঞ্জন)","bn":"সিঙ্কি","fr":"Sinki","kn":"ಸಿಂಕಿ","ne":"सिन्की","pa":"ਸਿੰਕੀ (ਭੋਜਨ)"}},{"title":"Sukuti","name":"Sukuti","country":"Nepal","url":"https://en.wikipedia.org/wiki/Sukuti","ingredients":["Buffalo","lamb","goat"],"prepSummary":"To produce sukuti, the meat of any animal or bird is cut into thin strips and the fat is carefully removed. The meat strips hang on the roof above a Chulho (wood fire smoke) to remove any moisture and to give it its distinct smokey flavor. The drying may also create an unpleasant smell, so the strips are often coated with spices such as salt, cumin, pepper, chilli powder and turmeric, sometimes ginger and garlic paste are also used before they are spread on a clean cloth to dry in the sun. This helps the meat to have an intense flavour and kept the insects at bay. Once all of the moisture is removed, and the meat is sufficiently dried, it is considered a finished product.","course":"Snacks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Sukuti.jpg/960px-Sukuti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raunak Maskay","licence":"CC BY-SA 4.0","leadFile":"Sukuti.jpg","views":7530,"langs":["as","bn","es","jv","ms","ne"],"langNames":{"as":"সুকুটি","bn":"সুকুটি","es":"Sukuti","jv":"Sukuti","ms":"Sukuti","ne":"सुकुटी"}},{"title":"Thenthuk","name":"Thenthuk","country":"Nepal","region":"Tibet","url":"https://en.wikipedia.org/wiki/Thenthuk","ingredients":["Wheat flour","vegetables","meat (mutton or yak)"],"prepSummary":"Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Thukpa%2C_Tibetan_noodle_in_Osaka%2C_Japan.jpg/960px-Thukpa%2C_Tibetan_noodle_in_Osaka%2C_Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"m-louis from Osaka","licence":"CC BY-SA 2.0","leadFile":"Thukpa,_Tibetan_noodle_in_Osaka,_Japan.jpg","views":13905,"langs":["es","kn","ko","nl","th","uk"],"langNames":{"es":"Thenthuk","kn":"ಥೇಂಥೂಕ್","ko":"텐툭","nl":"Thenthuk","th":"เท็นทุก","uk":"Тхентхук"}},{"title":"Thukpa bhatuk","name":"Thukpa bhatuk","country":"Nepal","region":"Tibet","url":"https://en.wikipedia.org/wiki/Thukpa_bhatuk","ingredients":["Vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Thukpa.jpg/960px-Thukpa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lillottama","licence":"CC BY-SA 4.0","leadFile":"Thukpa.jpg","views":2591,"langs":["jv"],"langNames":{"jv":"Thukpa bhatuk"}},{"title":"Titaura","name":"Titaura","country":"Nepal","url":"https://en.wikipedia.org/wiki/Titaura","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Lapsi_and_lemon_titaura.jpg/960px-Lapsi_and_lemon_titaura.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Srsh101","licence":"CC BY-SA 4.0","leadFile":"Lapsi_and_lemon_titaura.jpg","views":884},{"title":"Tomato chutney","name":"Tomato chutney","country":"India","region":"Indian subcontinent","url":"https://en.wikipedia.org/wiki/Tomato_chutney","ingredients":["Indian spices","tomato"],"prepSummary":"टमाटर की चटनी एक प्रकार की चटनी है, जो भारतीय उपमहाद्वीप की मूल सामग्री है, जिसे टमाटर को प्राथमिक सामग्री के रूप में उपयोग करके तैयार किया जाता है। टमाटर को टुकड़ों में काटकर, मैश करके या लुगदी बना कर इस्तेमाल किया जा सकता है, और इस्तेमाल की जाने वाली अतिरिक्त विशिष्ट सामग्री में अदरक, मिर्च, चीनी, नमक, आम पापड़, किशमिश, खजूर और मसाले और इसके अतिरिक्त दक्षिण भारतीय संस्करण के लिए प्याज, लहसुन और मूंगफली या दाल शामिल हैं। इसे पके लाल टमाटर या हरे टमाटर से बनाया जा सकता है. इसे तैयार करने के बाद ताजा खाया जा सकता है, रेफ्रिजरेटर में संग्रहीत किया जा सकता है, और बाद में उपयोग के लिए बोतलबंद या ड","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Tomato_Chutney.jpg/960px-Tomato_Chutney.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shashimangu","licence":"CC BY-SA 4.0","leadFile":"Tomato_Chutney.jpg","views":9784,"langs":["hi","or","ta","ur"],"langNames":{"hi":"टमाटर की चटनी","or":"ଟମାଟୋ ଚଟଣୀ","ta":"தக்காளிச் சட்னி","ur":"ٹماٹر کی چٹنی"},"sourceLanguage":"hi"},{"title":"Wachipa","name":"Wachipa","country":"Nepal","region":"Eastern Nepal","url":"https://en.wikipedia.org/wiki/Wachipa","ingredients":["rice","chicken","burnt feathers","Damlapa flower"],"course":"Meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Wachipa.jpg/960px-Wachipa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dhilung","licence":"CC BY 4.0","leadFile":"Wachipa.jpg","views":2048},{"title":"Yak and Yeti","name":"Yak and Yeti","country":"United States","url":"https://en.wikipedia.org/wiki/Yak_and_Yeti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Arvada%2C_Colorado_%282025%29_-_24.jpg/960px-Arvada%2C_Colorado_%282025%29_-_24.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Another Believer","licence":"CC BY-SA 4.0","leadFile":"Arvada,_Colorado_(2025)_-_24.jpg","views":584},{"title":"Nepalese wine","name":"Nepalese wine","country":"Nepal","url":"https://en.wikipedia.org/wiki/Nepalese_wine","prepSummary":"La viticoltura in Nepal è un fenomeno relativamente recente che si sta sviluppando nonostante le sfide legate all'altitudine, ai pendii ripidi e al clima montano. Negli ultimi anni l'interesse per la produzione vinicola è cresciuto portando alla nascita di aziende locali che sperimentano con varietà internazionali e vitigni resistenti.","views":1342,"langs":["bn","it"],"langNames":{"bn":"নেপাল ওয়াইন","it":"Viticoltura in Nepal"},"sourceLanguage":"it"},{"title":"Tongba","name":"Tongba","country":"Nepal","url":"https://en.wikipedia.org/wiki/Tongba","prepSummary":"Tongba is the name of the vessel that holds the fermented millet beverage known as mandokpenaa thee. Tongba is prepared from brown finger millet (Eleusine coracana, known as ragi in India or kodo in Nepal).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Tongba.jpg/960px-Tongba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jweatherley","licence":"Public domain","leadFile":"Tongba.jpg","views":20787,"langs":["ar","as","bn","ca","de","fr","ne","nl","pl","pt","ru","uk","uz"],"langNames":{"ar":"تونغبا","as":"টংবা","bn":"তোঙবা","ca":"Tongba","de":"Tongba","fr":"Tongba","ne":"तोङवा","nl":"Tongba","pl":"Tongba","pt":"Tongba","ru":"Тонгба","uk":"Тонгба","uz":"Tongba"}},{"title":"Dhau","name":"Dhau","country":"Nepal","region":"Kathmandu Valley","url":"https://en.wikipedia.org/wiki/Dhau","ingredients":["Milk"],"prepSummary":"नेवारी भाषाको जुजु धौ भन्नाले दहीको राजा भन्ने जनाइन्छ । दहीहरूको राजा अर्थात् उत्कृष्ट दही भएकाले नेपालका मल्लराजाहरूले खाने हुनाले यसलाई जुजु धौ भनिएको हो । अत्याधुनिक प्रविधिहरूको प्रतिस्पर्धा बढिरहेको बेलामा पनि भक्तपुरका बासिन्दाहरूले परम्परागत शैलीबाट बनाउने परम्परालाई जोगाएर राखेको छ । अन्य दही भन्दा स्वादिलो र स्वस्थकर भएकाले पनि यस दहीको महत्त्व नेपाल भरि नै प्रख्यात रहेको छ । भक्तपुर घुम्न गएको जो कोही नेपाली होस् या विदेशी पर्यटक जो कोही पनि जुजु धौ खान भुल्दैनन् ।","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7e/Dhau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Eukesh at English Wikipedia","licence":"Public domain","leadFile":"Dhau.JPG","views":4076,"langs":["es","ne"],"langNames":{"es":"Dhau","ne":"जुजु धौ"},"sourceLanguage":"ne"},{"title":"Khajuri (food)","name":"Khajuri (food)","country":"Nepal","region":"Nepalese","url":"https://en.wikipedia.org/wiki/Khajuri_(food)","prepSummary":"Khajuri is typically prepared using flour, semolina, sugar, ghee, salt and milk, which are combined to form a dough. After resting, the dough is divided into small portions, rolled into rounds or shaped, and then deep-fried in ghee or oil until golden and crisp.","views":523},{"title":"Mimosa Sugar Balls","name":"Mimosa Sugar Balls","country":"Nepal","region":"South Asia","url":"https://en.wikipedia.org/wiki/Mimosa_Sugar_Balls","ingredients":["Sugar"],"prepSummary":"प्रसाद दाना, जसलाई अलैंची दाना, गोल दाना, नकुल दाना वा तारासारी पनि भनिन्छ, एउटा गोलो आकारको चिनी हालेर बनाइएको मिठाई हो। यो विशेष गरी हिन्दू धर्मका धार्मिक स्थलहरूमा देवी–देवताहरूलाई चढाउन प्रयोग गरिन्छ। यो प्रसादको रूपमा नेपाल तथा भारतका धार्मिक स्थलहरूमा चढाइने गरिन्छ। यसलाई साधारण बोलीचालीको भाषामा प्रसाद पनि भनिन्छ। यसलाई अङ्ग्रेजीमा 'मिमोसा सुगर बल्स' भनिन्छ।","course":"Prashad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Tilgul_kha_god_god_bola.jpg/960px-Tilgul_kha_god_god_bola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saloni Desai","licence":"CC BY-SA 2.0","leadFile":"Tilgul_kha_god_god_bola.jpg","views":5004,"langs":["as","bn","el","hy","jv","ne"],"langNames":{"as":"নকুল দানা","bn":"নকুলদানা","el":"Ταρασάρι","hy":"Միմոզայի շաքարագնդեր","jv":"Tarasari","ne":"प्रसाद दाना"},"sourceLanguage":"ne","originClaims":["India","Nepal"]},{"title":"Pustakari","name":"Pustakari","country":"Nepal","region":"Nepalese","url":"https://en.wikipedia.org/wiki/Pustakari","ingredients":["चाकु","सखर"],"prepSummary":"पुष्टकारी नेपालको परम्परागत र मौलिक मिठाई हो। सखर, घिउ, खुवालाई पकाएर यसमा नरिवलको धुलो, खजुर वा बदाम हालेर यसलाई विभिन्न आकारमा तयार पारिन्छ। काठमाडौँ उपत्यकाको नेवार समुदायमा यो मिठाईलाई विशेष रूपमा तयार गरेर खाने गरिन्छ भने यो मिठाई तयार गर्ने कलामा समेत दक्षता पाइसकेका छन्।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Pustakari.jpg/960px-Pustakari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0","leadFile":"Pustakari.jpg","views":2706,"langs":["bn","ne"],"langNames":{"bn":"পুষ্টকারি","ne":"पुष्टकारी"},"sourceLanguage":"ne"},{"title":"Yomari","name":"Yomari","country":"Nepal","region":"Kathmandu Valley","url":"https://en.wikipedia.org/wiki/Yomari","ingredients":["Glutinous rice flour","stuffings (Chaku","Khuwa","minced meat or lentils)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Yomari_double.jpg/960px-Yomari_double.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raunak Maskay","licence":"CC BY-SA 4.0","leadFile":"Yomari_double.jpg","views":12956,"langs":["as","fr","he","ne","pt"],"langNames":{"as":"য়োমাৰী","fr":"Yomari","he":"יומארי","ne":"योमरी","pt":"Yomari"}},{"title":"Gundruk","name":"Gundruk","country":"Nepal","region":"Nepalese curries","url":"https://en.wikipedia.org/wiki/Gundruk","ingredients":["Leafy parts of radish","cauliflower","root of radish"],"prepSummary":"In the months of October and November, during the harvest of the first broad mustard, radish, and cauliflower leaves, large quantities of leaves accumulate—much more than can be consumed fresh. During this process, the pH drops slowly to a final value of 4.0, and the amount of acid (such as lactic acid) increases to about 1% on the sixth day. It has been found that a disadvantage of the traditional process of gundruk fermentation is the loss of 90% of carotenoids, probably during sun-drying.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Gundruk_NP.jpg/960px-Gundruk_NP.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krish Dulal","licence":"CC BY-SA 3.0","leadFile":"Gundruk_NP.jpg","views":11399,"langs":["as","es","hi","id","kn","ne","pa"],"langNames":{"as":"গুন্দ্ৰুক","es":"Gundruk","hi":"गुन्द्रुक","id":"Gundruk","kn":"ಗುಂದ್ರುಕ್","ne":"गुन्द्रुक","pa":"ਗੁੰਡਰਕ"}},{"title":"Katiya","name":"Katiya","country":"Nepal","region":"Madhesh Province","url":"https://en.wikipedia.org/wiki/Katiya","views":680,"langs":["bn"],"langNames":{"bn":"কটিয়া"}},{"title":"Aila (liquor)","name":"Aila (liquor)","country":"Nepal","url":"https://en.wikipedia.org/wiki/Aila_(liquor)","ingredients":["rice","grains","millet"],"prepSummary":"Aila is usually prepared by Newari people before any festival or socio-cultural event. Rice along with many other ingredients is mixed with Marcha, a local organic fermenting compound, and fermented at least four to five days to ensure the preparation of a good quality Aila. Millet is used instead of rice for an even stronger flavor. The final product is obtained after distillation. This is done by using traditional clay and copper vessel designed specifically for this purpose. The raw fermented mixture is cooked over a wood fire stove.","course":"liquor","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/Newari_Anti_with_Khola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ritesh Man Tamrakar","licence":"CC BY-SA 2.0","leadFile":"Newari_Anti_with_Khola.jpg","views":3556,"langs":["as","ne"],"langNames":{"as":"অয়লা (পানীয়)","ne":"अयला"}},{"title":"Baji (food)","name":"Baji (food)","country":"Nepal","region":"South","url":"https://en.wikipedia.org/wiki/Baji_(food)","ingredients":["Dehusked rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Poha.jpg/960px-Poha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay Acharya, aka Sanjay ach at en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Poha.jpg","views":779,"langs":["ar","bn","es","gu","hi","ja","jv","kn","ko","ml","mr","ne","or","pa","ta","te","th"],"langNames":{"ar":"أرز مضغوط","bn":"চিঁড়া","es":"Poha","gu":"પૌંઆ","hi":"चिवड़ा","ja":"ポハ","jv":"Sega penyèt","kn":"ಅವಲಕ್ಕಿ","ko":"납작쌀","ml":"അവൽ","mr":"पोहे","ne":"चिउरा","or":"ଚୁଡ଼ା","pa":"ਪੋਹਾ","ta":"அவல்","te":"అటుకులు","th":"ข้าวเม่า"}},{"title":"Bodi ko achar","name":"Bodi ko achar","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Bodi_ko_achar","prepSummary":"नेपाली परिकार नेपालमा खाइने भोजनहरूलाई सन्दर्भित गर्दछ। देशको सांस्कृतिक र भौगोलिक विविधतासँगै जातीयता, माटो र जलवायुको आधारमा विभिन्न प्रकारको परिकारहरूको लागि पर्याप्त स्थान प्रदान गर्ने गर्दछ तर दाल-भात-तरकारी देशभरि नै खाने गरिएको छ। दाललाई मुसुरो र मसला प्रयोग गरि झोल जस्तो बनाइने गरिन्छ। दाल मुख्यतया उसिनेको अन्न जस्तै भात र सब्जीसँग पस्किने गरिन्छ। चटनी वा अचार थोरै मात्रामा मुख्य खानासँग खाने गरिएको भएता पनि यसमा पिरो मसलाको प्रयोग गरिन्छ। नेपाली परिकारहरू धार्मिक, सांस्कृतिक र परम्पराहरूबाट प्रभावित छ। ढिँडो नेपालको पारम्परिक भोजन हो। नेपालको परिकारहरू मध्य पूर्वी भोजनकै समान छन्। यसम","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Culin%C3%A1ria_tradicional_do_Nepal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"user:Bigen182","licence":"CC BY-SA 3.0","leadFile":"Culinária_tradicional_do_Nepal.jpg","views":249,"langs":["ar","ne"],"langNames":{"ar":"قائمة الأطباق النيبالية","ne":"नेपाली परिकारहरूको सूची"},"sourceLanguage":"ne","notFood":"a list article"},{"title":"Chataamari","name":"Chataamari","country":"Nepal","region":"Kathmandu Valley","url":"https://en.wikipedia.org/wiki/Chataamari","ingredients":["Rice flour batter"],"prepSummary":"चतांमरि चामलबाट बनाइने रोटि हो । यो रोटि विशेष गरेर काठमाडौ उपत्यकाका नेवार समुदायमा बनाइने गर्दछन्। साथै यसलाई विशेष चाड तथा पर्वमा खाने गरिन्छ। नेवारीमा चटामरीको शाब्दिक अर्थ हुन्छ -\"चामलबाट बनाएको रोटि\" । यो चामलको पातलो रोटिमा मासु, लशुन, प्याजको किमा, अण्डा र अन्य मसला राखेर बनाईन्छ । रोटिको माथि राखेको मरमसलालाई माथिबाट छोप्नेले छोपेर \"बाफ\"ले पकाइन्छ । हाल आएर चतांमरि खाजाको रूपमा समेत प्रख्यात भई रहेको छ भने विभिन्न जातिय समुदायहरूमा पनि यो रोटि बनाइने तथा खाने गरिन्छ । काठमाडौँ उपत्यकाका विभिन्न खाजा घरहरूमा चतांमरि खाजाको परिकारको रूपमा समेत बेच्ने गरिएको छ ।","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Meat_Chatamari.jpg/960px-Meat_Chatamari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raunak Maskay","licence":"CC BY-SA 4.0","leadFile":"Meat_Chatamari.jpg","views":3289,"langs":["fr","ko","ne"],"langNames":{"fr":"Chataamari","ko":"차탕마리","ne":"चतांमरि"},"sourceLanguage":"ne"},{"title":"Choila","name":"Choila","country":"Nepal","region":"Nepal Mandal","url":"https://en.wikipedia.org/wiki/Choila","prepSummary":"छोइला राँगोको मासुलाई पोलेर बनाइने नेवारी परिकार हो। सुरुमा यो परिकार राँगोको मासुबाट मात्रै बनाइने गरिन्थ्यो तर हाल आएर यो खसी, कुखुरा तथा हाँसको मासुको समेत प्रयोग गरेर बनाइने गरिन्छ। सामान्यतया यो चिउरा वा बजिसँग खाने गरिन्छ भने यो धेरै नै मसालेदार परिकारहरू मध्ये पर्ने गर्दछ। छोइला नेवारी समुदायको चाड पर्वहरू विशेषत प्रयोग हुने परिकार हो साथै यो समय् बजिको विभिन्न परिकार मध्ये मुख्य परिकार मध्ये एक हो।","photo":"https://upload.wikimedia.org/wikipedia/commons/6/67/Chhwela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rajivkilanashrestha","licence":"CC BY-SA 4.0","leadFile":"Chhwela.jpg","views":7810,"langs":["as","kn","ne"],"langNames":{"as":"ছোইলা","kn":"ಛೋಯಿಲಾ","ne":"छोइला"},"sourceLanguage":"ne"},{"title":"Chunla","name":"Chunla","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Chunla","prepSummary":"Chunlā is made by grinding water buffalo meat and kneading spices into it. The meat is fried lightly in a pan and then simmered in water. In the last step, fenugreek seeds are bloomed in oil and poured over the meat. Chunlā is also made into \"lāgwa\" (लाग्वः) meatball and \"lāpi\" (लापी) patty. The meat is rolled into a ball to make lāgwa or formed into a round shape to make lāpi before being fried and simmered in water. Lāgwa and lāpi are required food items during certain ceremonies.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Thaybhu.jpg/960px-Thaybhu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uray1130","licence":"CC0","leadFile":"Thaybhu.jpg","views":525},{"title":"Fini roti","name":"Fini roti","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Fini_roti","prepSummary":"Fini roti is produced through a lamination process that gives its characteristic flaky texture. The dough is prepared from basic ingredients such as all-purpose flour, rice flour, ghee, and water, while the inner crispy layer is created by a paste (known as sat During preparation, the dough is flattened and the paste is spread on and rolled to form a log and sliced into smaller portions. When placed in oil, the dough layers separates and puffs up, producing a crisp, multi-layer structure.","views":424},{"title":"Kachilaa","name":"Kachilaa","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Kachilaa","prepSummary":"कचिला एक मासुको परिकार हो । यो नेवारी खानाको समूहमा पर्छ । विशेषगरेर नेवारी भोज र काठमाडौँ उपत्यकाका रेष्टुराँहरूमा सहजै उपलब्ध हुन्छ । जुनसुकै जनावरको मासुबाट कचिला बनाउन सकिने भएपनि मुख्यरूपमा राँगाको मासुबाट कचिला बानइन्छ ।","views":1610,"langs":["bn","ne"],"langNames":{"bn":"কাচিলা","ne":"कचिला"},"sourceLanguage":"ne"},{"title":"Kwati (soup)","name":"Kwati (soup)","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Kwati_(soup)","ingredients":["black gram","green gram","chickpea","field bean","soybean","field pea","garden pea","cowpea"],"prepSummary":"Nine varieties of beans are used to make kwāti. The most commonly used ingredients are black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean. The beans are soaked in water for three to four days until they have sprouted. They are boiled with various spices to make a thick soup. Ajwain seeds are tempered in oil and added to it as the special seasoning.","course":"mixed soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/A_bowl_of_Kwati.jpg/960px-A_bowl_of_Kwati.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haribanshnp","licence":"CC BY-SA 4.0","leadFile":"A_bowl_of_Kwati.jpg","views":6562,"langs":["as","bn","id","jv","ne"],"langNames":{"as":"ক্বাঁটি","bn":"ক্বাঁটি","id":"Kwati","jv":"Kwati","ne":"क्वाँटी"}},{"title":"Lakhamari","name":"Lakhamari","country":"Nepal","region":"Bagmati Province","url":"https://en.wikipedia.org/wiki/Lakhamari","ingredients":["Flour","sugar","butter"],"prepSummary":"लाखामरी एक किसिमको नेवारी रोटी हो। यसमा चामलको पीठो र मासको पीठो मिसाइ, घ्युमा पकाएर पाकिसकेपछि चास्नीमा डुबाइ पकाउने गरिन्छ। यसमध्ये कुनै-कुनै रोटी आँटा मात्र राखेर पनि बनाउने गरिन्छ। सबै किसिमका लाखामरी यही तरिकाले बनाइन्छ। खालि आकार मात्र फरक-फरक हुने गर्छ। यो खाँदा मीठो, स्वादमा गुलियो र झुरुमझुरुम हुने गर्दछ र धेरै दिनसम्म राख्दा पनि नबिग्रिने हुन्छ। लाखामरी विभिन्न किसिमका छन्। यो पाउको हिसाबले बनाएको हुन्छ। जुन चार थरिको हुन्छन्, * झिँनिपः (१२ पाउ), * झिपः (१० पाउ), * च्यापः (८ पाउ), * खुपः (६ पाउ)। यसबाहेक अर्को जिप्रसा, जोप्रस्था, मथ, अँय्था, नागबेली (नाग आकारको), भत्तु (सुगा), न्य","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Lakha_Mari_.jpeg/960px-Lakha_Mari_.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nirjal stha","licence":"CC BY-SA 4.0","leadFile":"Lakha_Mari_.jpeg","views":2768,"langs":["bn","jv","ne"],"langNames":{"bn":"লাখামরি","jv":"Lakhamari","ne":"लाखमरी"},"sourceLanguage":"ne","province":"Kathmandu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pukala","name":"Pukala","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Pukala","prepSummary":"Pukālā is made by boiling variety meats like small intestines, liver, kidney, tripe, pancreas and spleen. The meat is then sliced into 1-inch pieces and pan fried.","views":668,"langs":["bn"],"langNames":{"bn":"পুকালা"}},{"title":"Sanyaa","name":"Sanyaa","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Sanyaa","views":431},{"title":"Sanyaakhunya","name":"Sanyaakhunya","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Sanyaakhunya","views":555,"langs":["bn"],"langNames":{"bn":"সানিয়াখুনা"}},{"title":"Sapu mhicha","name":"Sapu mhicha","country":"Nepal","region":"Kathmandu Valley","url":"https://en.wikipedia.org/wiki/Sapu_mhicha","ingredients":["Buffalo leaf tripe","bone marrow"],"prepSummary":"Water buffalo leaf tripe is cut into small pieces and the layers separated to form bags. Diced bone marrow is stuffed into the bags. The opening is gathered and tied with a piece of thread to close it. The bags are then boiled and fried. The eater puts the whole Sapu Mhichā in the mouth and bites it off, leaving the tied end between the forefinger and thumb.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Sapu_Micha.jpg/960px-Sapu_Micha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raunak Maskay","licence":"CC BY-SA 4.0","leadFile":"Sapu_Micha.jpg","views":3162},{"title":"Swan puka","name":"Swan puka","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Swan_puka","prepSummary":"Goat's lungs are filled with spicy batter through the windpipe. The batter is forced into the lungs by means of a pump or by squeezing a small plastic bag filled with the liquid mixture into the opening. The lungs are patted to facilitate filling. After the lungs are completely filled and no more batter can be pumped in, the end of the windpipe is folded and tied with a piece of string to prevent the contents from spilling out.","views":186},{"title":"Thwon","name":"Thwon","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Thwon","ingredients":["चामल"],"prepSummary":"थ्वं एक प्रकारको मदिरा युक्त पेय पदार्थ हो । यो नेवारी समुदायमा पर्वहरू तथा उत्सवमा बनाउने गरिन्छ । यसलाई चामलबाट बनाउने गरिन्छ । यो एक प्रकारको स्थानिय बियर हो । सामान्यतया यसलाई भातको बियर भनिने गरिन्छ । नेवारी समुदायमा विशेष पर्वको लागि थ्वं घरमा तयार गर्ने गरिन्छ । यसको रंग सेतो हुन्छ भने यसको स्वाद अयला भन्दा गुलियो हुने गर्दछ ।","views":612,"langs":["ne"],"langNames":{"ne":"थ्वं"},"sourceLanguage":"ne"},{"title":"Yomari Punhi","name":"Yomari Punhi","country":"Nepal","region":"Newari","url":"https://en.wikipedia.org/wiki/Yomari_Punhi","prepSummary":"यःमरि पुन्हि हेमन्त ऋतु बखत नेपाल सम्बतको दोस्रो महिना थिंलाको पूर्णिमा पहिलो पूर्णिमा अर्थात धान्य पूर्णिमाको दिनमा नेवार जातिले मनाउने पर्व हो । यो पर्व विशेषत नेवार समुदायले मनाउने गर्दछन । यो दिन विशेष प्रकारको परिकार (यःमरी) बनाएर खाने गर्दछन । नेपाल भाषामा यः भनेको मनपर्ने र मरि भनेको रोटी वा मिठाई भन्ने अर्थ लाग्छ । यःमरी लाई पञ्चतत्वको रुपमा पनि स्वीकार गर्छन् । यःमरीमा धरतीको रुपमा चामलको पिठो, अग्नीको रुपमा चाकु, जलको रुपमा पानी, आकाशको रुपमा खाली ठाउँ र वायुको रुपमा तिललाई लिइन्छ। यःमरी खाइने भएकोले यसलाई य: मरि पुन्ही (य: मरि पूर्णिमा) पनि भन्ने गरिन्छ । यहि दिन उपत्यकाका नेवार भित","photo":"https://upload.wikimedia.org/wikipedia/commons/3/31/Yamari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Spartathreehundred at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Yamari.jpg","views":3282,"langs":["as","bn","ne"],"langNames":{"as":"য়োমাৰী পুন্হী","bn":"ইয়োমারি পুন্হি","ne":"योमरी पुन्हि"},"sourceLanguage":"ne"},{"title":"Alcohol in Nepal","name":"Alcohol in Nepal","country":"Nepal","url":"https://en.wikipedia.org/wiki/Alcohol_in_Nepal","views":5605},{"title":"Gorkha Beer","name":"Gorkha Beer","country":"Nepal","url":"https://en.wikipedia.org/wiki/Gorkha_Beer","prepSummary":"गोरखा बियर नेपालमा उत्पादन हुने बियरको ब्रान्ड हो। यो एक प्रिमियम गुणस्तर बियर हो। यसको उत्पादन गोर्खा ब्रुअरी लिमिटेडले गर्दछ र पहिलोपटक सन् २००६ मा यसलाई सार्वजनिक गरिएको थियो। यसमा अल्कोहलको मात्रा ५% रहेको छ। यो नेपालमा उत्पादन हुने थोरै बियर मध्येको एक हो। यसको नाम गोर्खालीबाट आएको हो। गोर्खा ब्रुअरी (प्रा) लिमिटेडको स्थापना सन् १९८९मा भएको थियो। यो नेपाली खेतान ग्रुपको स्वामित्वमा रहेको छ।","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Gorkha_Beer.JPG/960px-Gorkha_Beer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Warren Apel","licence":"CC BY-SA 4.0","leadFile":"Gorkha_Beer.JPG","views":5820,"langs":["ca","de","es","fi","hu","ne"],"langNames":{"ca":"Gorkha Beer","de":"Gorkha (Bier)","es":"Gorkha Beer","fi":"Gorkha (olut)","hu":"Gorkha","ne":"गोर्खा बियर"},"sourceLanguage":"ne"},{"title":"Marpha brandy","name":"Marpha brandy","country":"Nepal","url":"https://en.wikipedia.org/wiki/Marpha_brandy","prepSummary":"मार्फा ब्राण्डी नेपालको उच्च हिमाली भेकमा बन्ने ब्राण्डी हो। मुस्ताङ जिल्लाको मार्फा गाविसमा यो उत्पादन हुन्छ। स्याऊबाट बन्ने यो ब्राण्डी विश्व प्रसिद्ध नेपाली ब्राण्डी हो।","photo":"https://upload.wikimedia.org/wikipedia/commons/d/de/Marpha_Brandy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sukinsun","licence":"CC BY-SA 4.0","leadFile":"Marpha_Brandy.jpg","views":3023,"langs":["bn","ne"],"langNames":{"bn":"মারফা ব্র্যান্ডি","ne":"मार्फा ब्राण्डी"},"sourceLanguage":"ne"},{"title":"Giribandhu Tea Estate","name":"Giribandhu Tea Estate","country":"Nepal","region":"Nepalese tea","url":"https://en.wikipedia.org/wiki/Giribandhu_Tea_Estate","views":1684,"langs":["ar"],"langNames":{"ar":"غيريباندو تي إستيت"}},{"title":"Abgoosht","name":"Abgoosht","country":"Armenia","region":"Armenian","url":"https://en.wikipedia.org/wiki/Abgoosht","ingredients":["lamb","chickpeas","white beans","onion","potatoes","tomatoes","turmeric","dried lime"],"prepSummary":"Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, tomatoes, turmeric, and dried lime. Other variations exist in the beans used, such as kidney beans and black-eyed peas. The ingredients are combined and cooked until done, at which point the dish is strained. The solids are mashed as gusht kubideh (, literally \"mashed meat\") which is desired in two stages; First, they eat its juice with pieces of bread or dried bread (for the useful use of dry bread) and the rest of the ingredients are eaten with a meat grinder completely beaten or unbeaten with bread, onions and seasonings such as pickles and vegetables.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Dizi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"RezAzizi at Persian Wikipedia","licence":"Public domain","leadFile":"Dizi.jpg","views":22041,"langs":["ar","bn","de","es","eu","fa","fi","he","id","it","ja","jv","ko","pa","pt","ru","sv","uk","ur","uz"],"langNames":{"ar":"آبغوشت","bn":"আবগুশত","de":"Ābguscht","es":"Abgusht","eu":"Abgusht","fa":"آبگوشت","fi":"Abgusht","he":"אבגושט","id":"Abgusht","it":"Abgoosht","ja":"アブグーシュト","jv":"Abgoosht","ko":"아브구슈트","pa":"ਅਬਗੋਸ਼ਤ","pt":"Abgusht","ru":"Абгушт","sv":"Abgoosht","uk":"Абгушт","ur":"آبگوشت","uz":"Obgusht"}},{"title":"Afghan salad","name":"Afghan salad","country":"Afghanistan","url":"https://en.wikipedia.org/wiki/Afghan_salad","prepSummary":"سالاد افغانی نوعی سالاد در آشپزی افغانی است که از مواد اولیه گوجه‌فرنگی، خیار، پیاز، هویج، گشنیز، نعناع و لیموترش یا گاهی آب لیمو تهیه می‌شود. ممکن است از نمک و فلفل برای طعم دادن به غذا استفاده شود. ممکن است از مواد اضافی مانند فلفل دلمه ای، جعفری، تربچه و گیاهان، در میان سایر موارد استفاده شود.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Afghan-Salad.JPG/960px-Afghan-Salad.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ANBI","licence":"CC BY-SA 3.0","leadFile":"Afghan-Salad.JPG","views":7905,"langs":["ar","az","bn","fa","ha","hi","it","jv","ms","uk","vi","zh"],"langNames":{"ar":"سلطة أفغانية","az":"Əfqan salatı","bn":"আফগান সালাদ","fa":"سالاد افغانی","ha":"Salad Afghanistan","hi":"अफ़्ग़ान सलाद","it":"Insalata afgana","jv":"Salad Afghan","ms":"Salad Afghan","uk":"Афганський салат","vi":"Salad trộn Afghanistan","zh":"阿富汗沙拉"},"sourceLanguage":"fa"},{"title":"Aushak","name":"Aushak","country":"Afghanistan","region":"Tajik","url":"https://en.wikipedia.org/wiki/Aushak","ingredients":["Pasta","chives","tomato sauce","yogurt","mint"],"prepSummary":"Ashak es un plato afgano hecho de albóndigas rellenas de puerros, cubiertas con, menta, quroot o una salsa de yogur de ajo y una salsa de carne.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Afghan_Ashak_dumplings.jpg/960px-Afghan_Ashak_dumplings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xerxes931","licence":"CC BY-SA 4.0","leadFile":"Afghan_Ashak_dumplings.jpg","views":13090,"langs":["es","jv","ko","ru","uk","uz","zh"],"langNames":{"es":"Ashak","jv":"Aushak","ko":"아샤크","ru":"Ашак (блюдо)","uk":"Аушак","uz":"Aushak","zh":"阿富汗餃子"},"sourceLanguage":"es"},{"title":"Bichak","name":"Bichak","country":"Afghanistan","region":"Tajikistan","url":"https://en.wikipedia.org/wiki/Bichak","prepSummary":"Le bichak est une pâtisserie farcie cuite au four ou frite qui se présente sous différentes formes (ronde, triangle, quadrilatère), un apéritif ou un repas similaire à un chausson, servi dans les cuisines d'Asie centrale, notamment la cuisine ouzbèke, la cuisine tadjike, la cuisine afghane, la cuisine du Moyen-Orient et la cuisine du Maghreb, notamment la cuisine marocaine. Le bichak prend souvent la forme de pâtisseries triangulaires, disponibles en versions sucrées et salées, destinées à être servies en entrée ou avec une tasse de thé ou de café. Le bichak peut être farci de citrouille, de l","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Samarkandian_Bichak_with_pumpkin_%28Tajik_cuisine%29.jpg/960px-Samarkandian_Bichak_with_pumpkin_%28Tajik_cuisine%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akhemen","licence":"CC BY-SA 4.0","leadFile":"Samarkandian_Bichak_with_pumpkin_(Tajik_cuisine).jpg","views":2321,"langs":["ar","fr","ig","ka","pt","ru","tg","uz","yo"],"langNames":{"ar":"بيشاق","fr":"Bichak","ig":"Bichak","ka":"ბიჩაკი","pt":"Bichak","ru":"Бичак (блюдо)","tg":"Бичак","uz":"Bichak","yo":"Bichak"},"sourceLanguage":"fr"},{"title":"Borani","name":"Borani","country":"Iran","region":"Albanian","url":"https://en.wikipedia.org/wiki/Borani","ingredients":["Yogurt","Vegetables"],"course":"Salad, Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Bouranee.png/960px-Bouranee.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 3.0","leadFile":"Bouranee.png","views":9335,"langs":["ca","de","el","es","fa","he","id","jv","ko","ku","ru","tr","uz"],"langNames":{"ca":"Borani","de":"Borani","el":"Μπουρανί (φαγητό)","es":"Borani","fa":"بورانی","he":"בוראני","id":"Borani","jv":"Borani","ko":"보라니","ku":"Boranîk","ru":"Борани (блюдо)","tr":"Boranı","uz":"Borani"}},{"title":"Doogh","name":"Doogh","country":"Afghanistan","region":"Ancient Persia","url":"https://en.wikipedia.org/wiki/Doogh","ingredients":["Yogurt or buttermilk","milk","water","salt"],"prepSummary":"Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve. The longer the drink is left to ferment, the more savoury it becomes.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/%D0%A2%D0%90%D0%9D_%28%D0%BD%D0%B0%D0%BF%D0%B8%D1%82%D0%BE%D0%BA%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Schekinov Alexey Victorovich","licence":"CC BY-SA 4.0","leadFile":"ТАН_(напиток).jpg","views":40945,"langs":["de","es","fa","hi","hy","id","it","ja","ru","sv"],"langNames":{"de":"Dugh","es":"Doogh","fa":"دوغ","hi":"दोग़","hy":"Թան (ըմպելիք)","id":"Doogh","it":"Doogh","ja":"ドゥーグ","ru":"Тан (напиток)","sv":"Dugh"}},{"title":"Fesenjān","name":"Fesenjān","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Fesenj%C4%81n","ingredients":["Pomegranate juice","walnuts","poultry (duck or chicken)"],"prepSummary":"خورش فِسِنجان یا فسنجون که در قدیم فسوجن هم می‌نامیدند، یکی از خورش‌های اصیل ایرانی است. در پخت این خورش از مغز گردو و رب انار ترش استفاده می‌شود اما آرد مغز پسته، یا بادم، رب انار ترش و شیرین و رب آلوچه ترش هم به دلخواه به همراه قطعات کوچک گوشت مرغ یا گوشت قرمز استفاده می‌شود و با پلو مصرف می‌شود. به دلیل مواد گوناگونی که در این خورش به کار می‌رود، فسنجان می‌تواند اشکال بسیار متنوعی داشته باشد. همچنین چون فرایند پخت این غذا در گذشته طولانی و دشوار بود و نیز مواد آن در دسترس همگان نبود، این غذا را به عنوان خوراکی شاهانه می‌دانستند. اگرچه امروزه از اشرافیت آن کاسته شده اما همچنان در کلام از آن","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Khoresht-e_fesenjan.jpg/960px-Khoresht-e_fesenjan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stringparts","licence":"CC BY 2.0","leadFile":"Khoresht-e_fesenjan.jpg","views":37784,"langs":["af","ar","az","bg","cs","de","el","es","fa","fr","he","it","ja","jv","ko","ru","tl","uk","uz","zh"],"langNames":{"af":"Fesenjan","ar":"فسنجون","az":"Fisincan plov","bg":"Фесенджан","cs":"Fesendžán","de":"Fesendschān","el":"Φεσεντζάν","es":"Fesenyán","fa":"فسنجان","fr":"Fessendjan","he":"פסנג'אן","it":"Fesenjān","ja":"フェセンジャーン","jv":"Fésénjān","ko":"페센잔","ru":"Фесенджан","tl":"Fesenjān","uk":"Фесенджан","uz":"Fesenjan","zh":"紅石榴核桃燉雞"},"sourceLanguage":"fa"},{"title":"Ghormeh sabzi","name":"Ghormeh sabzi","country":"Iran","url":"https://en.wikipedia.org/wiki/Ghormeh_sabzi","ingredients":["herbs","red kidney beans","dried lime","lemons","tumeric","saffron","lamb","served with Persian saffron rice"],"prepSummary":"The main ingredients are a combination of carefully sautéed herbs, consisting of parsley, leeks, green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. Any dark bitter greens can be used, such as kale, mustard greens, or turnip greens, although none of those are part of the original recipe and are not typically used. This mixture is cooked with red kidney beans, yellow or red onions, black lime (pierced dried Persian lime), and pieces of slowly braised lamb seasoned with turmeric. The dish is then served with pollo (Persian steamed saffron rice) and tahdig (Persian crispy rice).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ghormeh_Sabzi.JPG/960px-Ghormeh_Sabzi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin Majidi","licence":"CC0","leadFile":"Ghormeh_Sabzi.JPG","views":127410,"langs":["ar","as","az","bg","cs","de","el","es","fa","fr","he","id","it","ja","jv","ko","ku","ms","nb","nl","pa","ru","sv","uk","uz"],"langNames":{"ar":"قورمه سبزي","as":"ঘোৰমেহ চবজি","az":"Səbziqovurma","bg":"Горме сабзи","cs":"Gorme sabzi","de":"Ghormeh Sabzi","el":"Γκορμέ σαμπζί","es":"Qormeh sabzi","fa":"قرمه‌سبزی","fr":"Ghormeh-sabzi","he":"חורשט סבזי","id":"Ghormeh sabzi","it":"Ghormeh sabzi","ja":"ゴルメサブズィ","jv":"Ghormeh sabzi","ko":"고르메 사브지","ku":"Heftqelî","ms":"Ghormeh sabzi","nl":"Ghormeh sabzi","nb":"Ghormeh sabzi","pa":"ਗ਼ੋਰਮੇਹ ਸਬਜ਼ੀ","ru":"Гормэ сабзи","sv":"Ghormeh sabzi","uk":"Гурме сабзі","uz":"Qorme sabzi"}},{"title":"Ishlykly","name":"Ishlykly","country":"Afghanistan","region":"Turkmen","url":"https://en.wikipedia.org/wiki/Ishlykly","prepSummary":"First, finely chop onion and pepper, then mix them with ground meat, adding salt and pepper to taste. Melt half of the butter, mixing it with water and a teaspoon of salt in a deep bowl. Gradually add flour to the mixture, kneading the dough, which is then covered with cling film and left for 30 minutes. The dough is divided into two parts, each rolled into a rectangle and brushed with the remaining butter (previously melted). The dough is then rolled into a spiral, and the process is repeated with the second part. After 20 minutes, both pieces of dough are rolled into discs of equal size. Place the filling on one disc, cover it with the second disc, and pinch the edges closed.","views":1193,"langs":["el","kk","pt","ru"],"langNames":{"el":"Ισλικλί","kk":"Ишлекли","pt":"Ichlekli","ru":"Ишлекли"}},{"title":"Kabuli pulao","name":"Kabuli pulao","country":"Afghanistan","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Kabuli_pulao","ingredients":["Steamed rice","raisins","carrots","nuts","mutton","lamb or veal"],"prepSummary":"کابلی‌پلو یا قابلی‌پلو نوعی پلو است که در افغانستان تهیه می‌شود. مواد اصلی آن برنج بخارپز مخلوط با هویج و کشمش و همچنین گوشت مزه‌دار شده است. قابلی پلو معمولاً با بادام و پسته تزئین می‌شود. زعفران را می‌توان به برنج اضافه کرد. انواع آن از افغانستان به مناطق مختلف آسیای غربی و مرکزی و پاکستان گسترش یافته است. اگرچه اغلب به اشتباه «کابلی پلو» نامیده می‌شود، اما این غذا اصالتاً کابلی نیست. به احتمال زیاد، خاستگاه قابلی پلو، شمال افغانستان، به ویژه منطقه مرزی با ازبکستان است. نوعی از این پلو که توسط ازبک‌های افغانستان تهیه می‌شود، «ازبکی پلو» نیز نامیده می‌شود. نوع ازبکی آن با پلوی سنتی افغانستان","course":"Lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dd/Afghan_Palo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jost Wagner","licence":"CC BY-SA 1.0","leadFile":"Afghan_Palo.jpg","views":56978,"langs":["bn","ca","el","es","fa","fr","he","id","ja","jv","ko","ms","nl","pt","ru","tr","uk","ur","uz","vi","zh"],"langNames":{"bn":"কাবুলি পোলাও","ca":"Kabuli pilav","el":"Καμπούλι παλάο","es":"Kabuli pulao","fa":"کابلی‌پلو","fr":"Kabuli pulao","he":"קאבולי פלאו","id":"Nasi Afghan","ja":"カーブル風ポロウ","jv":"Kabuli palaw","ko":"카불리 팔라우","ms":"Nasi Afghan","nl":"Kabuli palaw","pt":"Qabili palau","ru":"Кабульский плов","tr":"Kâbil pilavı","uk":"Кабульський плов","ur":"قابلی پلاؤ","uz":"Kobul palovi","vi":"Kabuli palaw","zh":"喀布爾抓飯"},"sourceLanguage":"fa","originClaims":["Afghanistan","Uzbekistan"]},{"title":"Kadu bouranee","name":"Kadu bouranee","country":"Afghanistan","region":"Tajik","url":"https://en.wikipedia.org/wiki/Kadu_bouranee","prepSummary":"Kadu Bouranee ist eine afghanische Speise. Sie wird aus Kürbisschalen und Auberginen gekocht und mit Chaka (saure Sahnesauce) und getrockneter Minze dekoriert. Kadu Bouranne wird mit Brot oder Reis gegessen.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Vegan_Kaddo_Bourani-Kadu_Bouranee_%28afghani_pumpkin%29_-_Calabaza_afgana_%288592707632%29.jpg/960px-Vegan_Kaddo_Bourani-Kadu_Bouranee_%28afghani_pumpkin%29_-_Calabaza_afgana_%288592707632%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lablascovegmenu from London","licence":"CC BY 2.0","leadFile":"Vegan_Kaddo_Bourani-Kadu_Bouranee_(afghani_pumpkin)_-_Calabaza_afgana_(8592707632).jpg","views":846,"langs":["de","el","uk","vi","zh"],"langNames":{"de":"Kadu Bouranee","el":"Κάντου μπουρανί","uk":"Каду бурані","vi":"Kadu bouranee","zh":"酸奶南瓜"},"sourceLanguage":"de"},{"title":"Kashk","name":"Kashk","country":"Afghanistan","region":"Caucasus","url":"https://en.wikipedia.org/wiki/Kashk","ingredients":["Yogurt","salt"],"prepSummary":"To make the dried yogurt qurut a traditional or modern method can be used. For the modern method, sour yogurt is blended until smooth, then boiled and strained. It is left to ferment in a warm oven for several days, then the moisture is strained and blended with salt to make the kashk. The drained liquid can be used to make qaraqurut (\"dried black whey\"). For traditionally prepared qurut water is added to full fat yogurt and poured into a goatskin \"churn\" - a sack hung from a tripod that is swung back and forth until the milk separates into a type of butter and buttermilk. The buttermilk is boiled and drained to obtain curd which is dried in the sun over a period of weeks to make qurut.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Jameed.JPG/960px-Jameed.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syrinje","licence":"CC BY-SA 3.0","leadFile":"Jameed.JPG","views":77308,"langs":["ar","az","de","es","fa","fr","he","hu","hy","id","it","ja","jv","kk","ko","ku","nb","pt","ru","tr","uk","uz"],"langNames":{"ar":"كشك (أكلة)","az":"Qurut","de":"Kaschk","es":"Kashk","fa":"کشک","fr":"Kashk","he":"קאשק","hu":"Kask","hy":"Չորթան","id":"Qurut","it":"Kishk","ja":"クルト (食品)","jv":"Kashk","kk":"Құрт (тағам)","ko":"쿠루트","ku":"Keşk","nb":"Kasjk","pt":"Kurut","ru":"Курут","tr":"Keş","uk":"Курт (страва)","uz":"Qurut"},"originClaims":["Afghanistan","Turkey","Lebanon","Syria"]},{"title":"Kesme","name":"Kesme","country":"Turkey","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Kesme","ingredients":["Flour","water","salt","an egg"],"prepSummary":"The dough for kesme usually consists of flour, water, salt, and an egg. The dough is rolled out into a large thin circle, and left to dry for a while. It is then lightly floured, folded over several times accordion-style, and sliced into strips, which are then separated. The process has been illustrated, step by step. The kesme may be boiled immediately in a broth often containing ingredients such as potatoes, meat, carrots, peppers, and tomatoes, or left to harden and stored.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Bowl_of_kesme_2.jpg/960px-Bowl_of_kesme_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Firespeaker","licence":"CC BY-SA 3.0","leadFile":"Bowl_of_kesme_2.jpg","views":7847,"langs":["ar","es","fr","id","it","jv","kk","ku","lt","ru","tr","uk","uz"],"langNames":{"ar":"إرشتة","es":"Erishte","fr":"Kesme","id":"Kesme","it":"Kesme","jv":"Kèsmé","kk":"Кеспе","ku":"Rişte","lt":"Kesmė","ru":"Кесме","tr":"Erişte","uk":"Кесме","uz":"Kesme"}},{"title":"Khan Saab Desi Craft Kitchen","name":"Khan Saab Desi Craft Kitchen","country":"United States","url":"https://en.wikipedia.org/wiki/Khan_Saab_Desi_Craft_Kitchen","leadFile":"Khan_Saab_Desi_Craft_Kitchen_logo.png","views":491,"notFood":"a restaurant"},{"title":"Khash (dish)","name":"Khash (dish)","country":"Armenia","region":"Middle East","url":"https://en.wikipedia.org/wiki/Khash_(dish)","prepSummary":"Խաշ, հեղուկ տաք ապուր։ Հնագույն հայկական ուտեստներից մեկը, որը տարածում է ստացել Կովկասում և Հարավային Կովկասում և հավանաբար ունեցել է արարողական բնույթ։ Ի սկզբանե եղել է աղքատների սնունդ։ Ի սկզբանե խաշը տարածված է եղել՝ Սյունիքի մարզում։","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Khash.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chaojoker","licence":"CC BY-SA 3.0","leadFile":"Khash.jpg","views":41420,"langs":["ar","az","ca","cs","de","es","fa","fr","he","hy","id","it","jv","ka","ko","ku","pt","ru","te","tr","uk"],"langNames":{"ar":"باجة (طعام)","az":"Xaş","ca":"Khaix","cs":"Chaš","de":"Chasch","es":"Jash (comida)","fa":"کله‌پاچه","fr":"Khach (mets)","he":"חאשי","hy":"Խաշ","id":"Khash (hidangan)","it":"Khash (gastronomia)","jv":"Khash","ka":"ხაში","ko":"하시 (음식)","ku":"Serûpê","pt":"Khash","ru":"Хаш","te":"ఖాష్ (ఆహారము)","tr":"Kelle paça","uk":"Хаш"},"sourceLanguage":"hy"},{"title":"Khoresh","name":"Khoresh","country":"Iran","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Khoresh","ingredients":["Meats","vegetables","spices"],"prepSummary":"خورش یا خورشت به گروهی از غذاها گفته می‌شود که ترکیبی آب‌دار از سبزیجات سرخ شده یا حبوبات آب‌پز هستند که معمولاً همراه با گوشت پخته و کمی آب سرو می‌شوند. کلمهٔ خورش از برساخت‌های فعل خوردن است. در ایران قدیم قوت اصلی مردم نان بوده است و برای قابل خوردن کردن آن چیزی با آن همراه می‌کردند که به آن «نان خورش» می‌گفتند؛ مثلاً سعدی می‌گوید «یکی نان خورش جز پیازی نداشت». به تدریج واژهٔ خورش به مفهومی جدا از نان گفته شده است، تا جایی که امروزه معمولاً خورش‌ها همراه با برنج (پلو یا چلو) خورده می‌شوند.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Making_Khoresh_karafs_1.jpg/960px-Making_Khoresh_karafs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roozitaa","licence":"CC BY-SA 3.0","leadFile":"Making_Khoresh_karafs_1.jpg","views":13568,"langs":["ar","az","de","el","es","fa","fr","he","it","ja","jv","ko","ru","uk","uz","zh"],"langNames":{"ar":"خورش","az":"Xoreş","de":"Khoresht","el":"Χορές","es":"Joresht","fa":"خورش","fr":"Khorech","he":"חורש (מאכל)","it":"Khoresh","ja":"ホレシュ","jv":"Khoresh","ko":"호레시","ru":"Хореш","uk":"Хореш","uz":"Xoresh","zh":"霍列什"},"sourceLanguage":"fa"},{"title":"Mushung","name":"Mushung","country":"Afghanistan","url":"https://en.wikipedia.org/wiki/Mushung","views":373},{"title":"Nisholda","name":"Nisholda","country":"Afghanistan","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Nisholda","ingredients":["Egg whites","sugar","soap root or licorice syrup"],"prepSummary":"Raw egg whites from four eggs are whipped until they increase in volume several times, to the state where thick foam stays on the spoon. After that, the soap root is peeled, cut into pieces and boiled in water for 25 minutes. Some people replace the soap root with licorice syrup. The ready-made broth is cooled and added to the whipped egg whites and whipped again. Meanwhile, a syrup is boiled from sugar, citric acid and water.","course":"Cold","views":1868,"originClaims":["Iran","Afghanistan"]},{"title":"Qaraqorut","name":"Qaraqorut","country":"Afghanistan","region":"Central Asian","url":"https://en.wikipedia.org/wiki/Qaraqorut","prepSummary":"Qaraqorut is traditionally made from dūġ or Doogh ie curdled fermented buttermilk, produced by adding Kashk water, ie sour whey which contains lactic acid bacteria, to full fat yogurt which is then swung in a goatskin until it separates into butter and dūġ. The dūġ is then boiled to be put into a cheesecloth and strained. In the next step, liquids (Kashk water, ie sour whey) and solids (curd) are separated by gravity, with the liquids being collected in a container under the cheesecloth and the solids being collected therein. The concentrated solid curd is rolled into a ball and then sun-dried. This product is called Kashk or Qorut, a popular dairy product in itself.","views":5381},{"title":"Ramadan in Afghanistan","name":"Ramadan in Afghanistan","country":"Afghanistan","url":"https://en.wikipedia.org/wiki/Ramadan_in_Afghanistan","views":933},{"title":"Sabzi khordan","name":"Sabzi khordan","country":"Iran","region":"Iran","url":"https://en.wikipedia.org/wiki/Sabzi_khordan","ingredients":["Fresh herbs","raw vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/%D4%BF%D5%A1%D5%B6%D5%A1%D5%B9%D5%AB_3.JPG/960px-%D4%BF%D5%A1%D5%B6%D5%A1%D5%B9%D5%AB_3.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chaojoker","licence":"CC BY-SA 3.0","leadFile":"Կանաչի_3.JPG","views":8219},{"title":"Samanu","name":"Samanu","country":"Iran","region":"Tajikistan","url":"https://en.wikipedia.org/wiki/Samanu","ingredients":["Germinated wheat"],"prepSummary":"سَمَنو یا سمنک خوردنی چسبنده و شیرینی است که از جوانه گندم و آرد درست می‌کنند. آثار قدیمی نشان می‌دهد خاستگاه این خوراکی به دوران ساسانی برمی‌گردد. از آن به عنوان برکت زمین یاد می‌شود و معمولاً در ماه اول بهار به عنوان عضوی از سفره هفت سین ایرانی ها در روز اول سال نو پخته می‌شود.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/Samanu_for_7_sin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Myone63","licence":"CC BY-SA 3.0","leadFile":"Samanu_for_7_sin.jpg","views":22443,"langs":["az","da","de","es","fa","fi","fr","id","it","ja","jv","kk","ko","lt","or","pl","pt","ru","tg","tr","uk","uz"],"langNames":{"az":"Səməni halvası","da":"Samanu","de":"Samanak","es":"Samanu","fa":"سمنو","fi":"Sämänu","fr":"Soumalak","id":"Samanu","it":"Samanu (gastronomia)","ja":"サマヌー","jv":"Samanu","kk":"Сүмелек","ko":"사마누","lt":"Samanu","or":"ସମନୁ","pl":"Samanu","pt":"Sumalak","ru":"Сумаляк","tg":"Суманак","tr":"Samanu","uk":"Сумалак","uz":"Sumalak"},"sourceLanguage":"fa"},{"title":"Shashlik","name":"Shashlik","country":"Afghanistan","region":"Caucasus","url":"https://en.wikipedia.org/wiki/Shashlik","ingredients":["Meat","marinade","onions"],"prepSummary":"Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, chicken or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only or with alternating pieces of meat, fat, and vegetables such as bell peppers, onions, mushrooms and tomatoes. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere it is typically prepared as medium-sized meat cubes, making it similar to a brochette.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Shashlik.jpg/960px-Shashlik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Игоревич","licence":"Public domain","leadFile":"Shashlik.jpg","views":83770,"langs":["ar","bg","bn","cs","da","de","el","es","et","fa","fi","fr","he","hu","hy","id","it","ja","jv","ko","lt","lv","nb","nl","pl","pt","ro","ru","sk","sr","sv","tg","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"ششليك","bg":"Шишчета","bn":"শাশলিক","cs":"Šašlik","da":"Sjasjlyk","de":"Schaschlik","el":"Σασλίκ","es":"Shashlik","et":"Šašlõkk","fa":"شیشلیک","fi":"Saslikki","fr":"Chachlyk","he":"שישליק","hu":"Saslik","hy":"Խորոված","id":"Shashlik","it":"Šašlyk","ja":"シャシリク","jv":"Shashlik","ko":"샤실리크","lt":"Šašlykas","lv":"Šašliks","nl":"Sjasliek","nb":"Sjaslik","pl":"Szaszłyk","pt":"Chachlik","ro":"Șașlâc","ru":"Шашлык","sk":"Šašlik","sr":"Шашлик","sv":"Saschlik","tg":"Шашлик","tr":"Şaşlık","uk":"Шашлик","ur":"شاشلک","uz":"Shashlik","vi":"Shashlik","zh":"俄羅斯烤肉"}},{"title":"Stuffed leaves","name":"Stuffed leaves","country":"Afghanistan","region":"Ottoman Empire","url":"https://en.wikipedia.org/wiki/Stuffed_leaves","ingredients":["Cabbage leaves or grape leaves","rice","mince meat"],"prepSummary":"Sarma (turco), y сарма en la mayoría de los idiomas eslavos del sur, es el nombre que se le da a un alimento envuelto con hojas de vid o de repollo, muy común en los Balcanes y áreas adyacentes. Sarma significa \"enrollado\" o \"envuelto\" en el idioma turco. La versión rusa se denomina \"голубцы\" (golubtsy) y, al igual que la versión croata o serbia de este plato, está elaborada con hojas de repollo. El sarma tiene ciertas similitudes con el dolma.","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Yaprak_sarma%2C_Kayseri_style.jpg/960px-Yaprak_sarma%2C_Kayseri_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Yaprak_sarma,_Kayseri_style.jpg","views":67743,"langs":["ca","cs","de","el","es","fr","he","hr","it","ja","jv","ko","nl","pl","ro","sr","th","tr","uk"],"langNames":{"ca":"Sarma","cs":"Sarma","de":"Sarma (Speise)","el":"Κουπέπια","es":"Sarma","fr":"Feuilles farcies","he":"סרמה","hr":"Sarma","it":"Sarma (gastronomia)","ja":"サルマ (料理)","jv":"Sarma","ko":"사르마","nl":"Sarma (gerecht)","pl":"Faszerowane liście","ro":"Sarmale","sr":"Сарма","th":"ซาร์มา (อาหาร)","tr":"Sarma","uk":"Сарма (страва)"},"sourceLanguage":"es","originClaims":["Cyprus","Greece"]},{"title":"Tandyr nan","name":"Tandyr nan","country":"Afghanistan","region":"Kazakhstan","url":"https://en.wikipedia.org/wiki/Tandyr_nan","prepSummary":"Large tandyr ovens used to bake nan as well as cook meat are typically located outdoors. Unlike Indian tandoor ovens, in Central Asia the tandyr can be used in a vertical or horizontal position, although the bread is always baked in the fashion of a vertical oven, with the bread stuck onto the inner walls of the oven.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Taj_Lepeshki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Zlerman","licence":"CC BY-SA 3.0","leadFile":"Taj_Lepeshki.jpg","views":12785},{"title":"Chickpea noghl","name":"Chickpea noghl","country":"Iran","region":"Iran","url":"https://en.wikipedia.org/wiki/Chickpea_noghl","ingredients":["Chickpea","sugar","water","rose water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Noghl.png/960px-Noghl.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 3.0","leadFile":"Noghl.png","views":1491},{"title":"Kolcheh nowrozi","name":"Kolcheh nowrozi","country":"Afghanistan","region":"Afghan","url":"https://en.wikipedia.org/wiki/Kolcheh_nowrozi","views":706},{"title":"Noghl","name":"Noghl","country":"Iran","region":"Urmia","url":"https://en.wikipedia.org/wiki/Noghl","ingredients":["Almonds or other nuts","sugar","water","rose water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Almond_Noghl.jpg/960px-Almond_Noghl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taxman","licence":"CC BY-SA 3.0","leadFile":"Almond_Noghl.jpg","views":3935},{"title":"Rosette (fritter)","name":"Rosette (fritter)","country":"Afghanistan","region":"Afghan","url":"https://en.wikipedia.org/wiki/Rosette_(fritter)","ingredients":["Batter (wheat flour","milk","sugar","salt","eggs)"],"prepSummary":"The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour. The metal is heated in hot oil before it is dipped in batter. Returning the iron to the oil, the batter is detached from the mold when it is partially cooked and gently flipped to finish cooking. They are usually topped with sugar or honey, The process was recorded in the 19th century Ottoman cookbook Aşçı başı.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Rosettes.JPG/960px-Rosettes.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0","leadFile":"Rosettes.JPG","views":265,"langs":["da","de","es","fa","fi","ja","jv","ko","nb","ru","sv","tr","uk"],"langNames":{"da":"Rosetbakkelse","de":"Rosenküchle","es":"Rosette (pastel)","fa":"نان پنجره‌ای","fi":"Rosetti (leivonnainen)","ja":"ハトゥン・パンジェレ","jv":"Rosette","ko":"로세트","nb":"Rosettbakkelse","ru":"Розетта (печенье)","sv":"Struva","tr":"Demir tatlısı","uk":"Розетта (печиво)"}},{"title":"Talkhan","name":"Talkhan","country":"Afghanistan","region":"Afghan","url":"https://en.wikipedia.org/wiki/Talkhan","ingredients":["Walnuts","red or white mulberry"],"course":"Dessert","views":1091},{"title":"Japanese kitchen","name":"Japanese kitchen","country":"Japan","url":"https://en.wikipedia.org/wiki/Japanese_kitchen","views":8457,"langs":["ar","ja"],"langNames":{"ar":"مطبخ ياباني (منزل)","ja":"台所"}},{"title":"Adzuki bean","name":"Adzuki bean","country":"Japan","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Adzuki_bean","prepSummary":"The sowing of the peas is in depth in rows apart and within the row. Rarely seeds are sown by broadcast. The amount of seeds ranges between. Growth of the crop is slow, therefore weed control is crucial mainly between germination and flowering. Cultivation systems differ largely among different countries. In China adzuki bean is often grown in intercrops with maize, sorghum and millet while in Japan the bean is grown in crop rotations.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Azuki_Beans.jpg/960px-Azuki_Beans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sanjay Acharya","licence":"CC BY-SA 3.0","leadFile":"Azuki_Beans.jpg","views":122404,"notFood":"a taxon"},{"title":"Aomori cassis","name":"Aomori cassis","country":"Japan","url":"https://en.wikipedia.org/wiki/Aomori_cassis","prepSummary":"Aomori Cassis is grown mainly in the eastern Aomori/Higashi-A region (including Aomori City and nearby municipalities) where the cool climate is favorable for blackcurrant cultivation. Producers follow recommended practices to minimize pesticide use and ensure fruit quality; harvest occurs in mid-summer (generally July–early August). Domestic production in Aomori accounts for a large proportion of Japan's blackcurrant output. The name \"Aomori Cassis\" is available to the production area for Aomori City and four towns in the Higashi-Aomori region of Aomori Prefecture: Hiranai, Imabetsu, Yomogita, and Sotogahama.","views":353},{"title":"Aspergillus oryzae","name":"Aspergillus oryzae","country":"Japan","url":"https://en.wikipedia.org/wiki/Aspergillus_oryzae","prepSummary":"Two of the key enzyme groups secreted by A. oryzae are pectinase and peptidase. Pectinase drives starch hydrolysis by breaking down the pectin in the cell walls of plant materials like soybeans, in the case of miso and soy sauce production, while peptidases like leucine aminopeptidase cleave amino acids from proteins and polypeptides like glutamic acid, an amino acid that contributes to the characteristic umami flavor of these fermented soybean products. A. oryzae secretes many salt-tolerant alkaline proteases which makes it particularly stable in the high-sodium conditions required for the production of miso and soy sauce. The strain A.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Aspergillus_oryzae_%28%E9%BA%B9%29.jpg/960px-Aspergillus_oryzae_%28%E9%BA%B9%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Forrest O.","licence":"CC BY-SA 2.0","leadFile":"Aspergillus_oryzae_(麹).jpg","views":77351,"langs":["ar","ca","de","el","es","eu","fi","fr","gl","id","it","ja","kn","ko","ml","nl","pt","ru","th","tr","uk","zh"],"langNames":{"ar":"رشاشية أوريزه","ca":"Aspergillus oryzae","de":"Aspergillus flavus var. oryzae","el":"Κότζι","es":"Aspergillus oryzae","eu":"Aspergillus oryzae","fi":"Aspergillus oryzae","fr":"Aspergillus oryzae","gl":"Aspergillus oryzae","id":"Aspergillus oryzae","it":"Aspergillus oryzae","ja":"ニホンコウジカビ","kn":"ಆಸ್ಪರ್ಜಿಲ್ಲಸ್ ಒರಿಜಾ","ko":"누룩곰팡이","ml":"ആസ്പർജില്ലസ് ഒറൈസെ","nl":"Aspergillus oryzae","pt":"Aspergillus oryzae","ru":"Aspergillus oryzae","th":"ราโคจิ","tr":"Aspergillus oryzae","uk":"Aspergillus oryzae","zh":"米麴菌"},"notFood":"a taxon"},{"title":"Barley honey","name":"Barley honey","country":"Japan","url":"https://en.wikipedia.org/wiki/Barley_honey","views":794},{"title":"Blood sausage","name":"Blood sausage","country":"Japan","region":"Chilean","url":"https://en.wikipedia.org/wiki/Blood_sausage","ingredients":["Blood","grains","meat products","onions","spices"],"prepSummary":"ブラッドソーセージ(blood sausage)とは、血液を材料として加えたソーセージのこと。赤身肉で作ったソーセージと比べると色が黒ずみ、血の風味が独特の強い癖として感じられるが、家畜を無駄なく利用する食品として、ヨーロッパや東アジアの牧畜の盛んな地域で古くから作られてきた。 例えばイギリスではブラックプディング(black pudding)、ドイツではブルートヴルスト(Blutwurst)、スペインではモルシージャ(morcilla)、フランスではブーダンノワール(boudin noir)などと呼ばれ、地域ごとの様々な作り方がある。 牧畜や肉食の習慣が薄い地域ではあまり見られず、また、宗教上の理由から血を食のタブーとしている文化圏には存在しない。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Boudin3.jpg/960px-Boudin3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Emmanuel Boutet","licence":"CC BY-SA 3.0","leadFile":"Boudin3.jpg","views":178476,"langs":["ar","bg","ca","cs","da","de","es","et","eu","fa","fi","fr","gl","gu","he","hr","hu","hy","id","it","ja","jv","ko","lv","nb","nl","pt","ru","sl","sr","sv","uk","vi","zh"],"langNames":{"ar":"سجق الدم","bg":"Кървавица","ca":"Botifarró","cs":"Prejt","da":"Blodpølse","de":"Blutwurst","es":"Morcilla","et":"Verivorst","eu":"Odolki","fa":"سوسیس خون","fi":"Verimakkara","fr":"Boudin noir","gl":"Morcilla","gu":"બ્લડ સોસેજ","he":"נקניק דם","hr":"Krvavica","hu":"Hurka","hy":"Արնային երշիկ","id":"Sosis darah","it":"Sanguinaccio (insaccato)","ja":"ブラッドソーセージ","jv":"Sosis getih","ko":"선지 소시지","lv":"Asinsdesa","nl":"Bloedworst","nb":"Blodpølse","pt":"Morcela","ru":"Кровяная колбаса","sl":"Krvavica","sr":"Крвавица (кобасица)","sv":"Blodkorv","uk":"Кров'янка","vi":"Dồi","zh":"血腸"},"sourceLanguage":"ja"},{"title":"Blue-backed fish","name":"Blue-backed fish","country":"Japan","url":"https://en.wikipedia.org/wiki/Blue-backed_fish","views":2246,"langs":["ja"],"langNames":{"ja":"青魚"}},{"title":"Bottle keep","name":"Bottle keep","country":"Japan","url":"https://en.wikipedia.org/wiki/Bottle_keep","photo":"https://upload.wikimedia.org/wikipedia/commons/3/30/Bottle_keep.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Danny Choo","licence":"CC BY-SA 2.0","leadFile":"Bottle_keep.jpg","views":3179},{"title":"Japanese breakfast","name":"Japanese breakfast","country":"Japan","url":"https://en.wikipedia.org/wiki/Japanese_breakfast","views":12483},{"title":"Cabbage roll","name":"Cabbage roll","country":"Japan","region":"Argentine","url":"https://en.wikipedia.org/wiki/Cabbage_roll","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/02022_Hungarian_stuffed_cabbage_rolls_in_pickled_cabbage_leaves_with_veal_and_deer_meat.jpg/960px-02022_Hungarian_stuffed_cabbage_rolls_in_pickled_cabbage_leaves_with_veal_and_deer_meat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0","leadFile":"02022_Hungarian_stuffed_cabbage_rolls_in_pickled_cabbage_leaves_with_veal_and_deer_meat.jpg","views":108806,"langs":["ar","bg","ca","de","es","et","fa","fi","fr","he","hu","hy","id","it","ja","jv","kk","ko","lt","lv","pl","pt","ru","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"ملفوف (طبخة)","bg":"Сарми","ca":"Farcellets de col","de":"Kohlroulade","es":"Col rellena","et":"Kapsarull","fa":"دلمه کلم‌پیچ","fi":"Kaalikääryle","fr":"Chou farci","he":"כרוב ממולא","hu":"Töltött káposzta","hy":"Կաղամբով տոլմա","id":"Kol gulung","it":"Golubcy","ja":"ロールキャベツ","jv":"Kobis gulung","kk":"Голубцы","ko":"양배추말이","lt":"Balandėliai","lv":"Kāpostu tīteņi","pl":"Gołąbki (potrawa)","pt":"Couve recheada","ru":"Голубцы","sv":"Kåldolmar","tr":"Lahana sarması","uk":"Голубці","uz":"Golubsi","vi":"Cải bắp cuốn","zh":"白菜卷"}},{"title":"Calabash","name":"Calabash","country":"Japan","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Calabash","prepSummary":"ヒョウタン（瓢箪、瓢、学名: Lagenaria siceraria var. siceraria）は、ウリ科ユウガオ属の植物。ユウガオの変種。漢語では瓢（ひょう、瓠、匏とも表記）、瓢瓠（ひょうこ）、胡盧（ころ、葫盧、壺盧とも表記）ともいい、和語ではひさご、ふくべという。 この植物の果実を加工して作られる「ひょうたん」は、「瓢」の「箪（容器）」という意味である。主に果実を観賞用に栽培したり、容器に加工したりして利用される。","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Courge_encore_verte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"撮影者はカールおじさんです。","licence":"CC BY-SA 3.0","leadFile":"Courge_encore_verte.jpg","views":268402,"langs":["am","ar","as","az","bn","ca","cs","de","es","eu","fa","fi","fr","ga","gu","ha","hi","hr","hu","hy","id","is","it","ja","jv","ka","kn","ko","lt","lv","mg","ml","mr","ms","my","ne","nl","pl","pt","ro","ru","sr","sv","ta","te","th","tl","tr","uk","ur","vi","zh"],"langNames":{"am":"ቅል","ar":"دباء","as":"জাতি লাউ","az":"Adi suqabağı","bn":"লাউ","ca":"Carabassera de pelegrí","cs":"Lagenárie obecná","de":"Flaschenkürbis","es":"Lagenaria siceraria","eu":"Edankuia","fa":"کدو قلیانی","fi":"Pullokurpitsa","fr":"Lagenaria siceraria","ga":"Calbás (féithleog)","gu":"દૂધી","ha":"Ƙwarya","hi":"लौकी","hr":"Obična tikvica","hu":"Lopótök","hy":"Շշադդում","id":"Kalabas","is":"Flöskuker","it":"Lagenaria siceraria","ja":"ヒョウタン","jv":"Labu air","ka":"აყირო","kn":"ಸೋರೆ","ko":"박","lt":"Kalabasa","lv":"Pudeļķirbis","mg":"Lagenaria siceraria","ml":"ചുരക്ക","mr":"दुधी भोपळा","ms":"Labu air","my":"ဘူးပင်","ne":"लौका","nl":"Fleskalebas","pl":"Tykwa pospolita","pt":"Lagenaria siceraria","ro":"Tigvă","ru":"Лагенария обыкновенная","sr":"Тиква судовњача","sv":"Flaskkurbits","ta":"சுரைக்காய்","te":"సొర కాయ","th":"น้ำเต้า","tl":"Upo","tr":"Su kabağı","uk":"Тиква звичайна","ur":"لوکی","vi":"Bầu (thực vật)","zh":"葫芦"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Caulerpa lentillifera","name":"Caulerpa lentillifera","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Caulerpa_lentillifera","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Tiny_Marine_Plant.jpg/960px-Tiny_Marine_Plant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harsha K R","licence":"CC BY-SA 2.0","leadFile":"Tiny_Marine_Plant.jpg","views":53447,"notFood":"a taxon"},{"title":"Chikuwa","name":"Chikuwa","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Chikuwa","ingredients":["Surimi"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Chikuwa.jpg/960px-Chikuwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lombroso","licence":"Public domain","leadFile":"Chikuwa.jpg","views":29964,"langs":["ar","ca","da","de","es","fa","fr","id","it","ja","jv","ko","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"تشيكوا","ca":"Chikuwa","da":"Chikuwa","de":"Chikuwa","es":"Chikuwa","fa":"چیکووا","fr":"Chikuwa","id":"Cikuwa","it":"Chikuwa","ja":"竹輪","jv":"Chikuwa","ko":"치쿠와","pl":"Chikuwa","pt":"Chikuwa","ru":"Тикува","th":"ชิกูวะ","tr":"Chikuwa","uk":"Тікува","vi":"Chikuwa","zh":"竹輪"}},{"title":"Chikuwabu","name":"Chikuwabu","country":"Japan","url":"https://en.wikipedia.org/wiki/Chikuwabu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Oden_1_at_izakaya_in_Ginza_by_yajico.jpg/960px-Oden_1_at_izakaya_in_Ginza_by_yajico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yajico from Oden restaurant Riki in Ginza, Tokyo","licence":"CC BY 2.0","leadFile":"Oden_1_at_izakaya_in_Ginza_by_yajico.jpg","views":3800},{"title":"Chinmi","name":"Chinmi","country":"Japan","url":"https://en.wikipedia.org/wiki/Chinmi","prepSummary":"珍味（ちんみ）とは、珍しく美味しい食べ物や酒の肴とするような食物のことである。「山海の珍味」「珍味佳肴」などの熟語に用いられる際は珍しい味、変わった美味しい食べ物といった意味で用いられることが多いが、一般に「珍味」というと水産物などを加工した酒の肴などとしてそのまま食べられるもののことを指すことが多い。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Fish_liver_or_something%2C_drying_in_the_street_outside_restaurant_in_Azabujuban%2C_close-up.jpg/960px-Fish_liver_or_something%2C_drying_in_the_street_outside_restaurant_in_Azabujuban%2C_close-up.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syced","licence":"CC0","leadFile":"Fish_liver_or_something,_drying_in_the_street_outside_restaurant_in_Azabujuban,_close-up.jpg","views":19753,"langs":["ar","de","fr","ja","ku","pl","th","tr","vi"],"langNames":{"ar":"شنماي","de":"Chimmi","fr":"Chinmi","ja":"珍味","ku":"Chimmi","pl":"Chinmi","th":"ชิมมิ","tr":"Chinmi","vi":"Chinmi"},"sourceLanguage":"ja"},{"title":"Chopstick rest","name":"Chopstick rest","country":"Japan","url":"https://en.wikipedia.org/wiki/Chopstick_rest","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Chopstick.png/960px-Chopstick.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chopstick.JPG: 毛抜き derivative work: Richardprins (talk)","licence":"CC BY-SA 3.0","leadFile":"Chopstick.png","views":3866,"langs":["da","de","es","fr","it","ja","ko","pl","th"],"langNames":{"da":"Spisepindeleje","de":"Hashioki","es":"Hashioki","fr":"Repose-baguettes","it":"Poggiabacchette","ja":"箸置き","ko":"젓가락 받침대","pl":"Hashioki","th":"ที่วางตะเกียบ"}},{"title":"Chūka (food)","name":"Chūka (food)","country":"Japan","region":"Japanese Chinese","url":"https://en.wikipedia.org/wiki/Ch%C5%ABka_(food)","prepSummary":"日本式中華料理 （にほんしきちゅうかりょうり、英語：Japanese Chinese cuisine、中国語：日式中餐）とは、中華料理を日本の文化や日本人の嗜好に合わせてアレンジした料理、および日本で新たに考案された中華料理のことを指す。 簡単に日式中華とも呼ばれる。 「中華」という言葉は、日本語では中華料理や中華料理を出す店の意味でも使われることがあり、日本の料理においては、中華麺、冷やし中華、中華そば、中華風など、さまざまな場面で使われている。日式中華の歴史は、日本と中国の歴史的・文化的交流の産物といえる。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":76,"langs":["ar","az","es","id","ja","ka","kk","ko","ru","th","tr","uk","zh"],"langNames":{"ar":"مطبخ صيني ياباني","az":"Çuka ryori","es":"Gastronomía sino-japonesa","id":"Hidangan Tionghoa Jepang","ja":"日本式中華料理","ka":"იაპონურ-ჩინური სამზარეულო","kk":"Тюкарёри","ko":"일본식 중국 요리","ru":"Тюкарёри","th":"อาหารจีนแบบญี่ปุ่น","tr":"Çin-Japon mutfağı","uk":"Японська китайська кухня","zh":"日式中餐"},"sourceLanguage":"ja"},{"title":"Conveyor belt sushi","name":"Conveyor belt sushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Conveyor_belt_sushi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Yo%21_Sushi_conveyor_belt_restaurant_viewed_from_above%2C_Bluewater_Shopping_Centre%2C_19_December_2007.jpg/960px-Yo%21_Sushi_conveyor_belt_restaurant_viewed_from_above%2C_Bluewater_Shopping_Centre%2C_19_December_2007.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clem Rutter, Rochester Kent","licence":"CC BY-SA 3.0","leadFile":"Yo!_Sushi_conveyor_belt_restaurant_viewed_from_above,_Bluewater_Shopping_Centre,_19_December_2007.jpg","views":42681,"langs":["ar","da","de","es","fa","fi","fr","he","hu","id","it","ja","ko","ms","nb","ru","tr","uk","zh"],"langNames":{"ar":"سوشي دوار","da":"Running sushi","de":"Kaiten-Zushi","es":"Kaitenzushi","fa":"کایتن سوشی","fi":"Liukuhihnasushi","fr":"Kaitenzushi","he":"קייטן סושי","hu":"Kaitenzusi","id":"Kaitenzushi","it":"Kaiten-zushi","ja":"回転寿司","ko":"회전 초밥","ms":"Kaitenzushi","nb":"Kaitensushi","ru":"Кайтэн-дзуси","tr":"Kaitenzushi","uk":"Кайтен-дзуші","zh":"迴轉壽司"}},{"title":"Crab stick","name":"Crab stick","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Crab_stick","ingredients":["Whitefish"],"photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Kanikama.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Natto at ja.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Kanikama.jpg","views":185732},{"title":"Curry House (restaurant chain)","name":"Curry House (restaurant chain)","country":"Japan","url":"https://en.wikipedia.org/wiki/Curry_House_(restaurant_chain)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/20140810-2218_Curry_House_Little_Tokyo.JPG/960px-20140810-2218_Curry_House_Little_Tokyo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nandaro","licence":"CC BY-SA 4.0","leadFile":"20140810-2218_Curry_House_Little_Tokyo.JPG","views":6056},{"title":"Curry bread","name":"Curry bread","country":"Japan","region":"Japanese curry","url":"https://en.wikipedia.org/wiki/Curry_bread","ingredients":["Dough","Japanese curry","bread crumbs"],"prepSummary":"カレーパンは、カレーを具（フィリング）とする調理パン（惣菜パン）である。パン生地でカレーを包み、パン粉をつけて油で揚げたものが一般的だが、油で揚げずに焼いた「焼きカレーパン」も増えてきている。油で揚げたものはカレードーナツとも呼ばれる。昭和初期に考案された日本生まれの西洋料理（洋食）の一つであるが、カレーとパンなどを組み合わせた料理は世界各地でも見られる。 惣菜パンの元祖であり、各種の惣菜パンが考案されるきっかけになったとされている。さまざまなパン屋が工夫を凝らしたカレーパンで人気を競っており、惣菜パンの定番の一つとなっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Curry-bun%2Ccurry-pan%2Ckatori-city%2Cjapan.JPG/960px-Curry-bun%2Ccurry-pan%2Ckatori-city%2Cjapan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY 3.0","leadFile":"Curry-bun,curry-pan,katori-city,japan.JPG","views":21062,"langs":["ar","az","es","fa","fr","he","id","it","ja","ko","ru","th","tr","vi","zh"],"langNames":{"ar":"خبز الكاري","az":"Karri çörəyi","es":"Pan de curry","fa":"کاره‌پان","fr":"Pain au curry","he":"לחם קארי","id":"Roti kari","it":"Pane al curry","ja":"カレーパン","ko":"카레빵","ru":"Карэпан","th":"ขนมปังแกงกะหรี่","tr":"Körili ekmek","vi":"Bánh mì cà ri","zh":"咖哩麵包"},"sourceLanguage":"ja"},{"title":"Dagashi","name":"Dagashi","country":"Japan","url":"https://en.wikipedia.org/wiki/Dagashi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/%E9%A7%84%E8%8F%93%E5%AD%90%E3%81%AE%E5%A3%B2%E3%81%A3%E3%81%A6%E3%82%8B%E5%B1%85%E9%85%92%E5%B1%8B_%2816475225878%29.jpg/960px-%E9%A7%84%E8%8F%93%E5%AD%90%E3%81%AE%E5%A3%B2%E3%81%A3%E3%81%A6%E3%82%8B%E5%B1%85%E9%85%92%E5%B1%8B_%2816475225878%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nori Norisa","licence":"CC BY 2.0","leadFile":"駄菓子の売ってる居酒屋_(16475225878).jpg","views":13239},{"title":"Dobin mushi","name":"Dobin mushi","country":"Japan","url":"https://en.wikipedia.org/wiki/Dobin_mushi","photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/Dobin_mushi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Barleybob Photograph taken by APM","licence":"Public domain","leadFile":"Dobin_mushi.jpg","views":3230},{"title":"Dried shredded squid","name":"Dried shredded squid","country":"China","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Dried_shredded_squid","ingredients":["Squid"],"prepSummary":"Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours. Sugar, salt, sorbitol, sweeteners, organic acid, and MSG are typical additives. They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%. It is then aged in a cold room for two weeks or longer and dried at a higher temperature of 110–120 °C for 3–5 minutes. It is then machine shredded and seasoned for a second time and dried again to a reduced moisture level of 25–27%. At this phase, the color is yellow or brownish.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/SZ_%E6%B7%B1%E5%9C%B3_Shenzhen_%E9%BE%8D%E5%B4%97_Longgang_%E9%BE%8D%E5%B4%97%E5%A4%A7%E9%81%93_Longgang_Avenue_%E6%B2%83%E7%88%BE%E7%91%AA%E8%B6%85%E5%B8%82_Walmart_Supermarket_Dried_shredded_squid_October_2023_R12S.jpg/960px-SZ_%E6%B7%B1%E5%9C%B3_Shenzhen_%E9%BE%8D%E5%B4%97_Longgang_%E9%BE%8D%E5%B4%97%E5%A4%A7%E9%81%93_Longgang_Avenue_%E6%B2%83%E7%88%BE%E7%91%AA%E8%B6%85%E5%B8%82_Walmart_Supermarket_Dried_shredded_squid_October_2023_R12S.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZHUOOSANGMEI SKY BLUE","licence":"CC BY-SA 4.0","leadFile":"SZ_深圳_Shenzhen_龍崗_Longgang_龍崗大道_Longgang_Avenue_沃爾瑪超市_Walmart_Supermarket_Dried_shredded_squid_October_2023_R12S.jpg","views":16162,"langs":["ar","el","es","jv","ko","zh"],"langNames":{"ar":"الحبار المبشور المجفف","el":"Αποξηραμένο καλαμάρι","es":"Tiras de calamar seco","jv":"Sotong suwir garing","ko":"오징어채","zh":"魷魚絲"}},{"title":"Edible seaweed","name":"Edible seaweed","country":"Japan","url":"https://en.wikipedia.org/wiki/Edible_seaweed","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Sapporo_Ichiban%2C_Catford%2C_London_%284073176136%29.jpg/960px-Sapporo_Ichiban%2C_Catford%2C_London_%284073176136%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewan Munro from London, UK","licence":"CC BY-SA 2.0","leadFile":"Sapporo_Ichiban,_Catford,_London_(4073176136).jpg","views":64193},{"title":"Eel as food","name":"Eel as food","country":"Japan","region":"Basque","url":"https://en.wikipedia.org/wiki/Eel_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Confectionery_shop_and_eel_shop_by_Hidehiro_Komatsu.jpg/960px-Confectionery_shop_and_eel_shop_by_Hidehiro_Komatsu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hidehiro Komatsu from Kyoto","licence":"CC BY 2.0","leadFile":"Confectionery_shop_and_eel_shop_by_Hidehiro_Komatsu.jpg","views":40529},{"title":"Ekiben","name":"Ekiben","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Ekiben","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Japan_Pic_1_Bento.jpg/960px-Japan_Pic_1_Bento.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fozzibab at English Wikipedia","licence":"Public domain","leadFile":"Japan_Pic_1_Bento.jpg","views":32780,"langs":["az","da","de","es","fr","id","it","ja","ko","ro","ru","th","tr","uk","vi","zh"],"langNames":{"az":"Ekiben","da":"Ekiben","de":"Ekiben","es":"Ekiben","fr":"Ekiben","id":"Ekiben","it":"Ekiben","ja":"駅弁","ko":"에키벤","ro":"Ekiben","ru":"Экибэн","th":"เอกิเบ็ง","tr":"Ekiben","uk":"Екібен","vi":"Ekiben","zh":"鐵路便當"}},{"title":"Erythronium japonicum","name":"Erythronium japonicum","country":"Japan","url":"https://en.wikipedia.org/wiki/Erythronium_japonicum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Erythronium_japonicum_2006_005.jpg/960px-Erythronium_japonicum_2006_005.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Erythronium_japonicum_2006_005.jpg","views":5062,"notFood":"a taxon"},{"title":"Customs and etiquette in Japanese dining","name":"Customs and etiquette in Japanese dining","country":"Japan","url":"https://en.wikipedia.org/wiki/Customs_and_etiquette_in_Japanese_dining","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Restaurant%2C_Roppongi%2C_Tokyo%2C_Japan_1_%28133461680%29.jpg/960px-Restaurant%2C_Roppongi%2C_Tokyo%2C_Japan_1_%28133461680%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cory Doctorow from Beautiful Downtown Burbank, USA","licence":"CC BY-SA 2.0","leadFile":"Restaurant,_Roppongi,_Tokyo,_Japan_1_(133461680).jpg","views":29545},{"title":"Fiddlehead","name":"Fiddlehead","country":"Japan","region":"Canadian","url":"https://en.wikipedia.org/wiki/Fiddlehead","prepSummary":"Ostrich ferns (Matteuccia struthiopteris), known locally as \"fiddleheads\", grow wild in wet areas of northeastern North America in spring. The Maliseet, Mi'kmaq, and Penobscot peoples of Eastern Canada and Maine have traditionally harvested fiddleheads, and the vegetable was introduced first to the Acadian settlers in the early 18th century, and later to United Empire Loyalists as they began settling in New Brunswick in the 1780s. Fiddleheads remain a traditional dish in these regions, with most commercial harvesting occurring in New Brunswick, Quebec and Maine, and the vegetable is considered particularly emblematic of New Brunswick.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Fiddlehead_closeup.png/960px-Fiddlehead_closeup.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ɱ","licence":"CC BY-SA 4.0","leadFile":"Fiddlehead_closeup.png","views":89997,"langs":["ar","es","fr","hi","id","it","ja","jv","ko","ne","ru","uk","zh"],"langNames":{"ar":"رؤوس السرخس","es":"Brotes de helecho","fr":"Crosse de fougère","hi":"लिंगुड़","id":"Sayur pakis","it":"Testa di violino","ja":"フィドルヘッド","jv":"Pakis enom gulung","ko":"피들헤드","ne":"निगुरो","ru":"Папоротник (блюдо)","uk":"Рахіси папороті","zh":"蕨菜"}},{"title":"Food during the occupation of Japan","name":"Food during the occupation of Japan","country":"Japan","url":"https://en.wikipedia.org/wiki/Food_during_the_occupation_of_Japan","views":1921},{"title":"Food theme park","name":"Food theme park","country":"Japan","url":"https://en.wikipedia.org/wiki/Food_theme_park","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Shinyokohama_ramen_museum.jpg/960px-Shinyokohama_ramen_museum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Douglas P Perkins (Douglaspperkins (talk))","licence":"CC BY 3.0","leadFile":"Shinyokohama_ramen_museum.jpg","views":778},{"title":"Fukamushicha","name":"Fukamushicha","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Fukamushicha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Snv34502.jpg/960px-Snv34502.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FCartegnie","licence":"CC BY-SA 3.0","leadFile":"Snv34502.jpg","views":4026},{"title":"Giri choco","name":"Giri choco","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Giri_choco","prepSummary":"義理チョコ（ぎりチョコ）とは、一般的には、日本の女性がバレンタインデーの2月14日に、恋愛感情を伴わない男性に対し、日頃の感謝の気持ちを込めて、またはホワイトデーの返礼を期待して、贈答するチョコレートのこと。あるいはその儀式全般を含有した日本特有の文化を指す。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Giri-choco.jpg/960px-Giri-choco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ishikawa Ken from Kamakura, Japan","licence":"CC BY-SA 2.0","leadFile":"Giri-choco.jpg","views":13073,"langs":["ca","es","fr","id","it","ja","ko","ms","nl","ro","ru","ta","th","vi","zh"],"langNames":{"ca":"Giri xoco","es":"Giri choco","fr":"Chocolat giri","id":"Giri choco","it":"Giri choco","ja":"義理チョコ","ko":"기리초코","ms":"Giri choco","nl":"Giri choco","ro":"Giri-choko","ru":"Гири-тёко","ta":"கிரி சோகோ","th":"ช็อกโกแลตมารยาท","vi":"Giri choco","zh":"义理巧克力"},"sourceLanguage":"ja"},{"title":"Goma-ae","name":"Goma-ae","country":"Japan","url":"https://en.wikipedia.org/wiki/Goma-ae","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Goma-ae_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alice Seba","licence":"CC BY 2.0","leadFile":"Goma-ae_salad.jpg","views":10981},{"title":"Green laver","name":"Green laver","country":"Japan","url":"https://en.wikipedia.org/wiki/Green_laver","prepSummary":"アオノリ（青海苔、青のり）は、アオサ目アオサ科アオサ属に分類される緑藻のうち、管状の藻体をもつものの総称（図1）、またはこれに由来する食材のことである。古くはアオノリ属（学名: ）に分類されていたが、21世紀初頭にアオサ属にまとめられた。海岸や汽水域に生育する海藻であり、スジアオノリ、ウスバアオノリなど食用として利用される種を含む。養殖されており、多くは粉末にして利用されている。ミネラルやビタミンに富み、香気が強い。 アオサ（アオサ属のうち膜状の体をもつもの）やヒトエグサも、食材としては「アオノリ」や「青のり」とよばれることがあるが、以下では旧アオノリ属に分類されていた藻類について解説する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Parae_%28Monostroma%29.jpg/960px-Parae_%28Monostroma%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Parae_(Monostroma).jpg","views":23710,"langs":["ar","cs","da","de","es","eu","fa","fr","id","ja","ko","ms","ro","th","tr","uk","zh"],"langNames":{"ar":"المرحضة الخضراء","cs":"Aonori","da":"Tarmtang","de":"Aonori","es":"Aonori","eu":"Aonori","fa":"آئونوری","fr":"Aonori","id":"Aonori","ja":"アオノリ","ko":"파래","ms":"Aonori","ro":"Aonori","th":"อาโอโนริ","tr":"Aonori","uk":"Аонорі","zh":"青海苔"},"sourceLanguage":"ja"},{"title":"Hamaguri","name":"Hamaguri","country":"Japan","url":"https://en.wikipedia.org/wiki/Hamaguri","prepSummary":"ハマグリ（蛤、文蛤、蚌、浜栗、魽、鮚、Meretrix lusoria、英:Asiatic hard clam）は、マルスダレガイ科に分類される二枚貝の1種。食用として一般的な貝類の一つである。俳句文化においては春の季語の一つ。なお、広義にはハマグリ類（Meretrix属、ハマグリ属）のことを指す（ハマグリ属を参照）。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Meretrix_lusoria.jpg/960px-Meretrix_lusoria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"self","licence":"CC BY-SA 3.0","leadFile":"Meretrix_lusoria.jpg","views":659,"langs":["fa","fr","ja","ko","nl","th","uk","vi","zh"],"langNames":{"fa":"هاماگوری","fr":"Meretrix lusoria","ja":"ハマグリ","ko":"대합","nl":"Meretrix lusoria","th":"หอยตลับลาย","uk":"Хамаґурі","vi":"Ngao mật","zh":"普通文蛤"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Hamburg steak","name":"Hamburg steak","country":"Germany","region":"Japanese beef","url":"https://en.wikipedia.org/wiki/Hamburg_steak","ingredients":["Beef"],"prepSummary":"Hamburg steak is made from finely ground beef. Seasoning, egg, breadcrumb, onion, and milk may be combined with the meat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Hamburg-Steak.jpg/960px-Hamburg-Steak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MaedaAkihiko","licence":"CC BY-SA 4.0","leadFile":"Hamburg-Steak.jpg","views":121858,"langs":["ar","ca","de","fa","fr","he","ja","jv","ko","ru","th","tr","vi","zh"],"langNames":{"ar":"ستيك همبرغر","ca":"Hamburguesa","de":"Hamburger Beefsteak","fa":"استیک هامبورگ","fr":"Steak de Hambourg","he":"סטייק המבורג","ja":"ハンバーグ","jv":"Bestik Hamburg","ko":"햄버그 스테이크","ru":"Гамбургский стейк","th":"สเต๊กฮัมบวร์ค","tr":"Hamburg bifteği","vi":"Bít tết Hamburg","zh":"漢堡排"},"originClaims":["Germany","United States"]},{"title":"Hanabiramochi","name":"Hanabiramochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Hanabiramochi","ingredients":["Mochi","miso","Gyūhi","burdock"],"prepSummary":"菱葩餅（ひしはなびらもち）は、ごぼうとみそあんと菱形で紅色の餅を、円形の白い餅もしくは求肥を二つ折りにして包んだ和菓子である。通称花びら餅。 平安時代の宮中での新年行事「歯固め」の際に食べた食物に由来し、江戸時代には今日の形になっていたといわれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2b/Hanabiramochi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"竹麦魚 at Japanese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Hanabiramochi.JPG","views":5038,"langs":["ar","es","fa","fr","id","ja","ko","pt","uk"],"langNames":{"ar":"هانابيراموتشي","es":"Hanabiramochi","fa":"هانابیراموچی","fr":"Hanabiramochi","id":"Hanabiramochi","ja":"菱葩餅","ko":"하나비라모치","pt":"Hanabiramochi","uk":"Ханабірамочі"},"sourceLanguage":"ja"},{"title":"Himono","name":"Himono","country":"Japan","url":"https://en.wikipedia.org/wiki/Himono","ingredients":["Fish","salt"],"views":2855},{"title":"Hirezake","name":"Hirezake","country":"Japan","url":"https://en.wikipedia.org/wiki/Hirezake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/%E3%81%B2%E3%82%8C%E9%85%92_-_2335080472.jpg/960px-%E3%81%B2%E3%82%8C%E9%85%92_-_2335080472.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"veroyama","licence":"CC BY-SA 2.0","leadFile":"ひれ酒_-_2335080472.jpg","views":455},{"title":"Hiyayakko","name":"Hiyayakko","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Hiyayakko","ingredients":["Tofu","katsuobushi","soy sauce","negi","shiso","daikon","myoga"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Hiyayakko_with_bonito_flakes_and_welsh_onion_2.jpg/960px-Hiyayakko_with_bonito_flakes_and_welsh_onion_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0","leadFile":"Hiyayakko_with_bonito_flakes_and_welsh_onion_2.jpg","views":13073,"langs":["es","fi","fr","ja","jv","ko","th","vi","zh"],"langNames":{"es":"Hiyayakko","fi":"Hiyayakko","fr":"Hiyayakko","ja":"冷奴","jv":"Hiyayakko","ko":"히야얏코","th":"ฮิยายักโกะ","vi":"Hiyayakko","zh":"奴豆腐"}},{"title":"Hōchōdō","name":"Hōchōdō","country":"Japan","url":"https://en.wikipedia.org/wiki/H%C5%8Dch%C5%8Dd%C5%8D","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg/960px-Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoshimi Tanigawa","licence":"CC BY-SA 3.0","leadFile":"Yoshimi_Tanigawa_-_Ikamaryuu_shikibouchou.jpg","views":1006,"langs":["de","fr","ja"],"langNames":{"de":"Hōchōdō","fr":"Hōchōdō","ja":"庖丁式"}},{"title":"Honmei choco","name":"Honmei choco","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Honmei_choco","prepSummary":"義理チョコ（ぎりチョコ）とは、一般的には、日本の女性がバレンタインデーの2月14日に、恋愛感情を伴わない男性に対し、日頃の感謝の気持ちを込めて、またはホワイトデーの返礼を期待して、贈答するチョコレートのこと。あるいはその儀式全般を含有した日本特有の文化を指す。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Giri-choco.jpg/960px-Giri-choco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ishikawa Ken from Kamakura, Japan","licence":"CC BY-SA 2.0","leadFile":"Giri-choco.jpg","views":4123,"langs":["ca","es","fr","id","it","ja","ko","ms","nl","ro","ru","ta","th","vi","zh"],"langNames":{"ca":"Giri xoco","es":"Giri choco","fr":"Chocolat giri","id":"Giri choco","it":"Giri choco","ja":"義理チョコ","ko":"기리초코","ms":"Giri choco","nl":"Giri choco","ro":"Giri-choko","ru":"Гири-тёко","ta":"கிரி சோகோ","th":"ช็อกโกแลตมารยาท","vi":"Giri choco","zh":"义理巧克力"},"sourceLanguage":"ja"},{"title":"Hoshi-imo","name":"Hoshi-imo","country":"Japan","url":"https://en.wikipedia.org/wiki/Hoshi-imo","ingredients":["Sweet potatoes"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Hoshi-imo_001.jpg/960px-Hoshi-imo_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Hoshi-imo_001.jpg","views":9539},{"title":"Hoshino Resorts","name":"Hoshino Resorts","country":"Japan","url":"https://en.wikipedia.org/wiki/Hoshino_Resorts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Hoshinoya_Kyoto.jpg/960px-Hoshinoya_Kyoto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hoshino Resorts","licence":"CC BY-SA 3.0","leadFile":"Hoshinoya_Kyoto.jpg","views":10355,"langs":["fa","ja","ko","zh"],"langNames":{"fa":"هوشینو ریزورتس","ja":"星野リゾート","ko":"호시노 리조트","zh":"星野集团"},"notFood":"a business"},{"title":"Hozon","name":"Hozon","country":"Japan","url":"https://en.wikipedia.org/wiki/Hozon","prepSummary":"Hozon is made by fermenting koji fungus and salt on a substrate such as cashews, chickpeas, or lentils. Koji acts as the catalyst for fermentation and is added to the other ingredients in a controlled environment to age. During this time, microbial and enzymatic processes occur causing flavors to develop. Following fermentation, the liquids are separated and used to make bonji, a savory liquid seasoning with a flavor similar to a low-salt soy sauce.","views":773,"notFood":"a disambiguation page"},{"title":"Ikayaki","name":"Ikayaki","country":"Japan","url":"https://en.wikipedia.org/wiki/Ikayaki","prepSummary":"イカ焼き（いかやき、いか焼き、烏賊焼とも書く）は、イカを用いた日本の料理である。 この「イカ焼き」と呼ばれる食べ物は、イカを丸ごと使用して甘しょっぱい醤油味をつけて焼いた「焼きイカ」・「イカの姿焼き」・「イカの丸焼き」とも呼ばれる料理と、小麦粉を焼いたクレープ状の軽食料理の二種類が存在する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Ikayaki_%287629347178%29.jpg/960px-Ikayaki_%287629347178%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"suri","licence":"CC BY-SA 2.0","leadFile":"Ikayaki_(7629347178).jpg","views":8199,"langs":["es","fr","ja","ko","pl","th"],"langNames":{"es":"Ikayaki","fr":"Ikayaki","ja":"イカ焼き","ko":"이카야키","pl":"Ikayaki","th":"อิกายากิ"},"sourceLanguage":"ja"},{"title":"Ikizukuri","name":"Ikizukuri","country":"Japan","url":"https://en.wikipedia.org/wiki/Ikizukuri","prepSummary":"The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Ikizukuri.jpg/960px-Ikizukuri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 4.0","leadFile":"Ikizukuri.jpg","views":99297,"langs":["cs","da","de","el","es","fi","fr","he","hu","id","ja","jv","ko","nl","tr","uk","vi","zh"],"langNames":{"cs":"Ikizukuri","da":"Ikizukuri","de":"Ikizukuri","el":"Ικιζουκούρι","es":"Ikizukuri","fi":"Ikizukuri","fr":"Ikizukuri","he":"איקיזוקורי","hu":"Ikizukuri","id":"Ikizukuri","ja":"活き造り","jv":"Ikizukuri","ko":"이키즈쿠리","nl":"Ikizukuri","tr":"Ikizukuri","uk":"Ікізукурі","vi":"Ikizukuri","zh":"活造"}},{"title":"Imperial Japanese rations","name":"Imperial Japanese rations","country":"Japan","url":"https://en.wikipedia.org/wiki/Imperial_Japanese_rations","prepSummary":"携帯糧秣（けいたいりょうまつ）は、大日本帝国陸軍において軍人・軍馬が携行していたレーション。 携帯糧秣のうち、人用の食糧を携帯口糧（けいたいこうりょう）、馬用の飼料を携帯馬糧（けいたいばりょう）と称する。なお「糧秣」とは人用の食糧と馬用の飼料を総称する帝国陸軍の軍事用語である。","views":14317,"langs":["ja"],"langNames":{"ja":"携帯糧秣"},"sourceLanguage":"ja"},{"title":"Inago no tsukudani","name":"Inago no tsukudani","country":"Japan","url":"https://en.wikipedia.org/wiki/Inago_no_tsukudani","prepSummary":"Before cooking, the locusts are placed into a box or bag without food for one night to remove the feces from their bodies. The locusts are added to boiling water and drained. They are cooked in a hot frying pan without oil and stirred to remove all traces of water from their bodies.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Inago_no_tsukudani_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pqks758","licence":"CC BY-SA 3.0","leadFile":"Inago_no_tsukudani_02.jpg","views":4867},{"title":"Insects in Japanese culture","name":"Insects in Japanese culture","country":"Japan","url":"https://en.wikipedia.org/wiki/Insects_in_Japanese_culture","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/MET_DP205552.jpg/960px-MET_DP205552.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shibata Zeshin","licence":"CC0","leadFile":"MET_DP205552.jpg","views":7940},{"title":"Itamae","name":"Itamae","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Itamae","prepSummary":"板前（いたまえ）とは、日本料理店（料亭・割烹・寿司店・小料理屋など）で調理作業に従事する料理職人のこと。上方では板元（いたもと）とも言われる。日本料理職人は板前、西洋料理職人はコック、フランス料理職人はシェフと呼ばれるのが通例であり、いずれも法律上は調理師とされている。","views":9973,"langs":["es","ja","pt"],"langNames":{"es":"Itamae","ja":"板前","pt":"Sushiman"},"sourceLanguage":"ja"},{"title":"Japanese wine","name":"Japanese wine","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Japanese_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Katsunuma_1.jpg/960px-Katsunuma_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aw1805","licence":"CC BY-SA 4.0","leadFile":"Katsunuma_1.jpg","views":12159,"langs":["de","fr","hu","id","it","ja","nl","pl","tr","uk"],"langNames":{"de":"Weinbau in Japan","fr":"Viticulture au Japon","hu":"Japán bor","id":"Anggur Jepang","it":"Viticoltura in Giappone","ja":"日本のワイン","nl":"Wijnbouw in Japan","pl":"Wina japońskie","tr":"Japon şarabı","uk":"Виноробство в Японії"}},{"title":"Japanese-style diet","name":"Japanese-style diet","country":"Japan","url":"https://en.wikipedia.org/wiki/Japanese-style_diet","views":3027},{"title":"Jibu-ni","name":"Jibu-ni","country":"Japan","url":"https://en.wikipedia.org/wiki/Jibu-ni","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Jibuni_01.jpg/960px-Jibuni_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asacyan","licence":"CC BY-SA 4.0","leadFile":"Jibuni_01.jpg","views":2849,"langs":["cs","fr","ja"],"langNames":{"cs":"Džibuni","fr":"Jibu-ni","ja":"じぶ煮"}},{"title":"Jingisukan","name":"Jingisukan","country":"Japan","url":"https://en.wikipedia.org/wiki/Jingisukan","prepSummary":"ジンギスカン（成吉思汗）は、主にマトン（成羊肉）やラム（仔羊肉）などの羊肉を用いた日本の焼肉料理（広義には鹿肉や豚肉などを用いたジンギスカンもあり、それらを「鹿ジンギスカン」「豚ジンギスカン」等と呼称することがある）。鍋料理に分類されることもあるが調理方法は鉄板料理の調理方法である。 一般的には北海道を代表する郷土料理とされるなどでも盛んに食される。発祥は東京・高円寺の店という説もある。 中央部が凸型になっているジンギスカン鍋を熱して羊肉の薄切りと野菜を焼き、羊肉から出る肉汁を用いて野菜を調理しながら食す。","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bc/Jingisukan_japanese_mutton_barbecue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jesper Rautell Balle","licence":"CC BY 3.0","leadFile":"Jingisukan_japanese_mutton_barbecue.jpg","views":37198,"langs":["es","fa","fr","he","ja","ko","pt","ru","th","uk","uz","vi","zh"],"langNames":{"es":"Jingisukan","fa":"جینگیسوکان","fr":"Jingisukan","he":"דזינגיסוקאן","ja":"ジンギスカン (料理)","ko":"징기스칸 (음식)","pt":"Jingisukan","ru":"Дзингисукан","th":"เจงกิสข่าน (อาหาร)","uk":"Дзінґісукан","uz":"Jingisukan","vi":"Jingisukan","zh":"成吉思汗羊肉"},"sourceLanguage":"ja"},{"title":"Just One Cookbook","name":"Just One Cookbook","country":"Japan","url":"https://en.wikipedia.org/wiki/Just_One_Cookbook","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Just_One_Cookbook_logo_and_title.png/960px-Just_One_Cookbook_logo_and_title.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Namiko Hirasawa Chen","licence":"CC0","leadFile":"Just_One_Cookbook_logo_and_title.png","views":346},{"title":"Kanpyō (food)","name":"Kanpyō (food)","country":"Japan","url":"https://en.wikipedia.org/wiki/Kanpy%C5%8D_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Kampyo.JPG/960px-Kampyo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kampyo.JPG","views":20478},{"title":"Kanzuri","name":"Kanzuri","country":"Japan","url":"https://en.wikipedia.org/wiki/Kanzuri","prepSummary":"The process to make kanzuri typically takes approximately three to four years. The ingredients used are tōgarashi, yuzu, salt, and kōji mold. Production begins in April of the first year with the planting of the tōgarashi used for kanzuri. The particular cultivar used for the making of kanzuri is known as S-30; it is locally grown and about three times larger than other tōgarashi. These S-30 tōgarashi are harvested in the summer. The crop is rinsed with sea water, ground with yuzu and kōji mold, then left to ferment in barrels. In June or July, prior to the onset of peak summer heat, the barrels of fermenting tōgarashi are exposed to the air. This takes place from August until November.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Kanzuri.jpg/960px-Kanzuri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CurryTime7-24","licence":"CC BY-SA 4.0","leadFile":"Kanzuri.jpg","views":4906,"notFood":"a business"},{"title":"Karasumi","name":"Karasumi","country":"Japan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Karasumi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Karasumi.jpg/960px-Karasumi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cy21","licence":"Public domain","leadFile":"Karasumi.jpg","views":25517,"langs":["ar","ca","da","de","el","es","fr","he","it","ja","ko","pt","ru","tr","vi","zh"],"langNames":{"ar":"كاراسومي","ca":"Karasumi","da":"Karasumi","de":"Karasumi","el":"Καρασούμι","es":"Karasumi","fr":"Karasumi","he":"קרסומי","it":"Karasumi","ja":"カラスミ","ko":"가라스미","pt":"Karasumi","ru":"Карасуми","tr":"Karasumi","vi":"Karasumi","zh":"血子"}},{"title":"Kayu","name":"Kayu","country":"China","region":"Asia","url":"https://en.wikipedia.org/wiki/Kayu","ingredients":["Rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/960px-Chinese_rice_congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 2.5","leadFile":"Chinese_rice_congee.jpg","views":349,"langs":["ar","bn","ca","de","es"],"langNames":{"ar":"عصيدة الأرز","bn":"কঞ্জি","ca":"Arròs congee","de":"Reis-Congee","es":"Arroz congee"}},{"title":"Kinako","name":"Kinako","country":"Japan","url":"https://en.wikipedia.org/wiki/Kinako","ingredients":["Soybeans"],"prepSummary":"Kinako is produced by finely grinding roasted soybeans into powder. The skin of the soybean is typically removed before pulverizing the beans, but some varieties of kinako retain the roasted skin. Yellow soybeans produce a yellow kinako, and green soybeans produce a light-green product.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Soy_powder.jpg/960px-Soy_powder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tiia Monto","licence":"CC BY-SA 3.0","leadFile":"Soy_powder.jpg","views":27715,"langs":["ar","ca","cs","da","de","es","eu","fa","fr","it","ja","ko","nb","nl","pt","ru","th","tr","vi","zh"],"langNames":{"ar":"كيناكو","ca":"Kinako","cs":"Kinako","da":"Kinako","de":"Kinako","es":"Harina de soja","eu":"Soja-irin","fa":"کیناکو","fr":"Kinako","it":"Farina di soia","ja":"きな粉","ko":"키나코","nl":"Kinako","nb":"Kinako","pt":"Kinako","ru":"Кинако","th":"คินาโกะ","tr":"Kinako","vi":"Kinako","zh":"黄豆粉"}},{"title":"Kipper","name":"Kipper","country":"Japan","region":"Isle of Man","url":"https://en.wikipedia.org/wiki/Kipper","prepSummary":"\"Cold-smoked\" fish that have not been salted for preservation must be cooked before being eaten safely (they can be boiled, fried, grilled, jugged or roasted, for instance). In general, oily fish are preferred for smoking as the heat is evenly dispersed by the oil, and the flesh resists flaking apart like drier species. In the UK, kippers are usually served at breakfast, although their popularity has declined since the Victorian and Edwardian eras. In the United States, where kippers are much less commonly eaten than in the UK, they are almost always sold as either canned \"kipper snacks\" or in jars found in the refrigerated foods section.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Kipper.JPG/960px-Kipper.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Gaius Cornelius assumed (based on copyright claims).","licence":"Public domain","leadFile":"Kipper.JPG","views":125690,"langs":["ar","bn","ca","de","es","fr","id","it","jv","nb","nl","pt","zh"],"langNames":{"ar":"سمك الرنجة","bn":"কিপার","ca":"Kipper","de":"Kipper (Fisch)","es":"Kipper","fr":"Kipper","id":"Kipper","it":"Kipper (pesce)","jv":"Kipper","nl":"Kipper (vis)","nb":"Kippers","pt":"Kipper (peixe)","zh":"醃魚 (英國)"},"atRiskEvidence":"In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly consumed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II."},{"title":"Kobe beef","name":"Kobe beef","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Kobe_beef","prepSummary":"神戸ビーフ（こうベビーフ）は、兵庫県で生産された但馬牛（たじまうし）からとれる枝肉が一定の基準を満たした場合に、但馬牛（たじまぎゅう）の呼称の代わりに用いることが出来る「牛肉」の名称である。正式名称は神戸肉（こうべにく）で、一般には神戸牛（こうべぎゅう）とも呼ばれる。 明治期の神戸港開港以後、但馬、丹波、出雲地方から集められた和牛のうち、神戸地方で販売消費された高級な「牛肉」を神戸肉や神戸ビーフと呼んだ。神戸ビーフの証しとして、兵庫県の花であるノジギクを形どった刻印が押されている。海外では「Kobe Beef」として知名度が高い。 「神戸ビーフ、神戸牛、神戸肉」とも規格品質の規定に合格した「肉」の商品名であって、松阪牛、宮崎牛、米沢牛のように産地で飼育されている「牛」の銘柄ではない。牧場などで育てられる神戸牛と言う名称の牛は存在しない。また検査項目上、「神戸牛のタン、バラ、ホルモン（テッチャン）」などの部位も存在しない。 もともと少量生産の但馬牛肉のさらに一部であるため、一般市場での流通量は極端に少ない。阪神地方では知名度もあり高級牛肉としても知られている。1983年（昭和58年）誕生の新しいブランド名のため、阪神地方以外での知名度は低い。関係団体などでは2002年以降の増産などで、近畿地方以外での消費拡大と知名度向上に努めているが、産地の兵庫県北部の但馬地域（但馬国地域）では「神","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/4_Kobe_Beef%2C_Kobe_Japan.jpg/960px-4_Kobe_Beef%2C_Kobe_Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Orlando G. Calvo","licence":"CC BY-SA 3.0","leadFile":"4_Kobe_Beef,_Kobe_Japan.jpg","views":135932,"langs":["ar","ca","de","es","fa","fr","he","hr","id","it","ja","ko","ms","pt","sl","sv","tr","uk","vi","zh"],"langNames":{"ar":"لحم كوبي","ca":"Bou de Kobe","de":"Kobe-Rind","es":"Buey de Kobe","fa":"گوشت کوبه","fr":"Bœuf de Kobe","he":"בשר בקר קובה","hr":"Kobeanska govedina","id":"Daging sapi Kobe","it":"Manzo di Kobe","ja":"神戸ビーフ","ko":"고베 비프","ms":"Daging lembu Kobe","pt":"Carne de vaca kobe","sl":"Govedina Kobe","sv":"Kobebiff","tr":"Kobe eti","uk":"Яловичина Кобе","vi":"Thịt bò Kobe","zh":"神戶牛"},"sourceLanguage":"ja"},{"title":"Kōji (food)","name":"Kōji (food)","country":"Japan","url":"https://en.wikipedia.org/wiki/K%C5%8Dji_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Koji_Mold_Rice.jpg/960px-Koji_Mold_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zenyrgarden","licence":"CC BY-SA 4.0","leadFile":"Koji_Mold_Rice.jpg","views":68368},{"title":"Konnyaku","name":"Konnyaku","country":"Japan","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Konnyaku","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Amorphophallus_konjac_CBM.png/960px-Amorphophallus_konjac_CBM.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Walter Hood Fitch","licence":"Public domain","leadFile":"Amorphophallus_konjac_CBM.png","views":3485,"langs":["ar","ca","de","es","et","fa","fi","fr","he","hu","id","it","ja","jv","ko","lt","ms","my","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"كونجاك","ca":"Amorphophallus konjac","de":"Teufelszunge","es":"Amorphophallus konjac","et":"Rivière'i titaanjuur","fa":"کن‌نیاکو","fi":"Konjak","fr":"Amorphophallus konjac","he":"קונג'אק","hu":"Leopárdkontyvirág","id":"Konnyaku","it":"Amorphophallus konjac","ja":"コンニャク","jv":"Konnyaku","ko":"곤약","lt":"Leopardinis amorfofalas","ms":"Amorphophallus konjac","my":"ဝဥပင်","nl":"Konjak","pl":"Dziwidło Riviera","pt":"Amorphophallus konjac","ru":"Аморфофаллус коньяк","sv":"Konjakknölkalla","th":"คนเนียกุ","tr":"Amorphophallus konjac","uk":"Amorphophallus konjac","vi":"Nưa trồng","zh":"蒟蒻"},"notFood":"a taxon"},{"title":"Korenya Shingetsuan","name":"Korenya Shingetsuan","country":"Japan","url":"https://en.wikipedia.org/wiki/Korenya_Shingetsuan","prepSummary":"The rice flour is first steamed then pounded. After that, the paste is spread out and cut into uniform shapes. Eventually, the shaped paste is dried before being toasted or fried.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Arare_rice_crackers-0415.jpg/960px-Arare_rice_crackers-0415.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimond Spekking","licence":"CC BY-SA 4.0","leadFile":"Arare_rice_crackers-0415.jpg","views":647,"langs":["ar","id","zh"],"langNames":{"ar":"متكسرات الأرز","id":"Kerupuk beras","zh":"米餅 (消歧義)"}},{"title":"Kudzu","name":"Kudzu","country":"Japan","url":"https://en.wikipedia.org/wiki/Kudzu","prepSummary":"Kudzu ( ; también llamado arrurruz japonés o arrurruz chino) es el nombre por el que se conoce a un grupo de plantas rastreras, enredaderas y trepadoras perennes nativas de gran parte de Asia Oriental, el Sudeste de Asia, y algunas islas del Pacífico, pero invasoras en muchas partes del mundo, principalmente América del Norte. La vid trepa densamente sobre otras plantas y árboles y crece tan rápidamente que los asfixia y los mata bloqueando fuertemente la luz del sol. Las plantas colectivamente conocidas como kudzu pertenecen al género Pueraria, en la familia Fabaceae, subfamilia Faboideae. El","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Kudzu_on_trees_in_Atlanta%2C_Georgia.jpg/960px-Kudzu_on_trees_in_Atlanta%2C_Georgia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Scott Ehardt","licence":"Public domain","leadFile":"Kudzu_on_trees_in_Atlanta,_Georgia.jpg","views":276643,"langs":["de","es","fa","fi","id","jv","ml","ru","vi"],"langNames":{"de":"Kudzu (Pflanze)","es":"Kudzu","fa":"کودزو","fi":"Kudzu","id":"Kudzu","jv":"Kudzu","ml":"കുഡ്സു","ru":"Кудзу","vi":"Sắn dây"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Kudzu powder","name":"Kudzu powder","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Kudzu_powder","ingredients":["Kudzu starch"],"prepSummary":"葛粉（くずこ）は、本来はマメ科のつる性多年草であるクズの根から得られるデンプンを精製して作られる粉。穀粉の一種である。 奈良県吉野地方で製造された「吉野葛」が有名で地域団体商標に登録されており、その要件として「葛根から採取した葛澱粉を主原材料」とすると定義されている。これとは別に「吉野本葛」も地域団体商標に登録されており葛でんぷんを100%使用したものを指す。 一方、一般に葛粉として流通しているものにはカンショ（サツマイモ）やジャガイモ、トウモロコシなどのデンプン粉が添加されている。また、特に「業務用並葛」という場合にはカンショでんぷん100%のものを指す。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Kuzu.JPG/960px-Kuzu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maduixa at Serbian Wikipedia","licence":"Public domain","leadFile":"Kuzu.JPG","views":13108,"langs":["ca","fa","fr","ja","jv","ko","pt","zh"],"langNames":{"ca":"Midó de kudzu","fa":"کوزوکو","fr":"Kuzuko","ja":"葛粉","jv":"Kudzu bubuk","ko":"칡가루","pt":"Kuzuko","zh":"葛粉"},"sourceLanguage":"ja","originClaims":["China","South Korea","Japan"]},{"title":"Kuro Burger","name":"Kuro Burger","country":"Japan","url":"https://en.wikipedia.org/wiki/Kuro_Burger","prepSummary":"Kuro Burger adalah sebuah produk hamburger yang dijual oleh waralaba Jepang dari jaringan restoran makanan cepat saji Burger King. Roti dan keju dari hamburger tersebut diberi warna hitam dari arang bambu. Saus tomat dan bawang bombay pada hamburger tersebut diberi warna hitam dari tinta cumi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Black_burger_in_a_Malay_or_Indonesian_food_stall_in_Singapore.jpg/960px-Black_burger_in_a_Malay_or_Indonesian_food_stall_in_Singapore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sundar","licence":"CC BY 4.0","leadFile":"Black_burger_in_a_Malay_or_Indonesian_food_stall_in_Singapore.jpg","views":2362,"langs":["id","ta"],"langNames":{"id":"Kuro Burger","ta":"கூரோ பர்கர்"},"sourceLanguage":"id"},{"title":"Kuromitsu","name":"Kuromitsu","country":"Japan","url":"https://en.wikipedia.org/wiki/Kuromitsu","prepSummary":"黒砂糖（くろざとう）または黒糖（こくとう）とは、砂糖（含蜜糖）の一種。見た目は黒褐色の固形又は粉末状。原料はサトウキビ（蔗）で、茎の搾り汁に中和・沈殿等による不純物の除去を行い、煮沸による濃縮を行った後、糖みつ分の分離等の加工を行わずに冷却して製造したものを指す。 英語ではスペイン語またはポルトガル語に由来するmuscovadoで 、brown sugarの一種である。日本語でのブラウン・シュガー（茶色の砂糖の総称）とは異なる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Kuzumochi_001.jpg/960px-Kuzumochi_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Kuzumochi_001.jpg","views":14069,"langs":["fr","id","ja","jv","nl","pt","th","tl","vi","zh"],"langNames":{"fr":"Kuromitsu","id":"Madu hitam","ja":"黒蜜","jv":"Kuromitsu","nl":"Kuromitsu","pt":"Kuromitsu","th":"คูโรมิตสึ","tl":"Kuromitsu","vi":"Kuromitsu","zh":"黑蜜 (黑砂糖)"},"sourceLanguage":"ja"},{"title":"Kushikatsu","name":"Kushikatsu","country":"Japan","region":"Japanese meat","url":"https://en.wikipedia.org/wiki/Kushikatsu","ingredients":["Chicken","pork","seafood","seasonal vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/KushikatsuDaruma01.jpg/960px-KushikatsuDaruma01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aiko99ann","licence":"CC BY-SA 3.0","leadFile":"KushikatsuDaruma01.jpg","views":23629,"langs":["da","de","es","fa","fr","id","ja","jv","ka","ko","pa","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"da":"Kushikatsu","de":"Kushikatsu","es":"Kushikatsu","fa":"کوشی‌کاتسو","fr":"Kushikatsu","id":"Kushikatsu","ja":"串カツ","jv":"Kushikatsu","ka":"კუშიკაცუ","ko":"쿠시카츠","pa":"ਕੁਸ਼ੀਕਾਤਸੂ","pt":"Kushiage","ru":"Кусикацу","sv":"Kushikatsu","th":"คูชิกัตสึ","tr":"Kushikatsu","uk":"Кушікацу","vi":"Kushikatsu","zh":"串炸"}},{"title":"Lagenaria siceraria var. hispida","name":"Lagenaria siceraria var. hispida","country":"Japan","url":"https://en.wikipedia.org/wiki/Lagenaria_siceraria_var._hispida","prepSummary":"干瓢（かんぴょう）は、ユウガオの果実（ふくべ）を紐状に剥いて、乾燥させた食品（乾物）である。「乾瓢」と表記されることもある。 水で戻して煮て、巻き寿司の具材や、煮物、和え物などとして使われる。低カロリーで食物繊維に富む。 日本での2021年流通量は1039トンで、中国産が852トン、国内産が187トンで、国内産のうち99％以上が栃木県で生産されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Kampyo.JPG/960px-Kampyo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kampyo.JPG","views":64,"langs":["cs","es","fa","fr","ja","ko","pl","uk","zh"],"langNames":{"cs":"Kanpjó","es":"Kanpyō","fa":"کانپیو","fr":"Kanpyō","ja":"かんぴょう","ko":"박고지","pl":"Kanpyō","uk":"Канпійо","zh":"干瓢"},"sourceLanguage":"ja"},{"title":"Li hing mui","name":"Li hing mui","country":"Japan","region":"French Polynesia","url":"https://en.wikipedia.org/wiki/Li_hing_mui","prepSummary":"干し梅（ほしうめ）とは、梅干しをさらに乾燥させて作った菓子である。多くの場合、甘味料が加えられて、普通の梅干しよりも甘酸っぱい味付けとなっている。乾燥梅菓子。発祥の地とも言われる中国では話梅（広東語: wa6mui4 ワームイ）と呼ばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Chinese_preserved_plum_snack.jpg/960px-Chinese_preserved_plum_snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alancrh","licence":"CC BY-SA 3.0","leadFile":"Chinese_preserved_plum_snack.jpg","views":58253,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"干し梅","jv":"Li hing mui","ko":"와무이","zh":"話梅"},"sourceLanguage":"ja"},{"title":"Lotus root","name":"Lotus root","country":"Japan","url":"https://en.wikipedia.org/wiki/Lotus_root","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Sacred_lotus_Nelumbo_nucifera.jpg/960px-Sacred_lotus_Nelumbo_nucifera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Voekler","licence":"CC BY-SA 3.0","leadFile":"Sacred_lotus_Nelumbo_nucifera.jpg","views":5888,"langs":["ar","as","az","bg","bn","ca","cs","de","es","eu","fa","fi","fr","gl","gu","hi","hr","hu","id","is","it","ja","jv","kk","km","kn","ko","lt","lv","ml","mn","mr","my","nb","ne","nl","or","pa","pl","pt","ro","ru","si","sk","sl","so","sr","sv","ta","te","tg","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"نيلم جوزي","as":"পদুম","az":"Fındıqcalı şanagüllə","bg":"Индийски лотос","bn":"পদ্ম","ca":"Lotus de l'Índia","cs":"Lotos ořechonosný","de":"Indische Lotosblume","es":"Nelumbo nucifera","eu":"Loto sakratu","fa":"لاله مردابی","fi":"Intianlootus","fr":"Nelumbo nucifera","gl":"Loto sagrado","gu":"કમળ","hi":"कमल","hr":"Indijski lotos","hu":"Indiai lótusz","id":"Seroja","is":"Helgilótus","it":"Nelumbo nucifera","ja":"ハス","jv":"Padma","kk":"Үндістан лотосы","km":"ឈូក","kn":"ಕಮಲ","ko":"연꽃","lt":"Riešutinis lotosas","lv":"Riekstu lotoss","ml":"താമര","mn":"Цацаргин","mr":"कमळ","my":"ပဒုမ္မာကြာ","ne":"कमल","nl":"Heilige lotus","nb":"Lotusrot","or":"ପଦ୍ମ ଫୁଲ","pa":"ਕਮਲ","pl":"Lotos orzechodajny","pt":"Nelumbo nucifera","ro":"Nelumbo nucifera","ru":"Лотос орехоносный","si":"නෙළුම්","sk":"Lotos indický","sl":"Indijski lotos","so":"Dhirta zashin","sr":"Индијски лотос","sv":"Indisk lotus","ta":"தாமரை","te":"తామర పువ్వు","tg":"Гули садра","th":"บัวหลวง","tl":"Padma (Lotus)","tr":"Hint lotusu","uk":"Індійський лотос","ur":"کنول","uz":"Nelumbo nucifera","vi":"Sen hồng","zh":"莲"},"notFood":"a taxon"},{"title":"Makunouchi","name":"Makunouchi","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Makunouchi","ingredients":["Rice","umeboshi","fish","meat","tsukemono"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Makunouchi_bento_of_Origin_Bento.jpg/960px-Makunouchi_bento_of_Origin_Bento.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Makunouchi_bento_of_Origin_Bento.jpg","views":8657,"langs":["es","id","ja","jv","ko","ro","th","vi","zh"],"langNames":{"es":"Makunouchi","id":"Makunouchi","ja":"幕の内弁当","jv":"Makunouchi","ko":"마쿠노우치 (음식)","ro":"Makunouchi","th":"มากูโนอูจิ","vi":"Makunouchi","zh":"幕之内便当"}},{"title":"Masuzushi","name":"Masuzushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Masuzushi","ingredients":["Rice","umeboshi","fish","meat","tsukemono"],"prepSummary":"鱒寿司（ますずし）は、富山県の郷土料理。駅弁としても知られ、鱒（桜鱒）を用いて発酵させずに酢で味付けした押し寿司（早ずし）の一種。表記は必ずしも一定せず、ます寿し、ますの寿し、鱒の寿司などとされることも多いが、すべて同じのものを指している。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/%E7%AC%B9%E3%81%94%E3%81%A8%E5%88%87%E3%81%A3%E3%81%9F%E3%81%BE%E3%81%99%E5%AF%BF%E3%81%97.JPG/960px-%E7%AC%B9%E3%81%94%E3%81%A8%E5%88%87%E3%81%A3%E3%81%9F%E3%81%BE%E3%81%99%E5%AF%BF%E3%81%97.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sougenma","licence":"CC BY-SA 4.0","leadFile":"笹ごと切ったます寿し.JPG","views":2959,"langs":["ja"],"langNames":{"ja":"鱒寿司"},"sourceLanguage":"ja"},{"title":"Matsusaka beef","name":"Matsusaka beef","country":"Japan","url":"https://en.wikipedia.org/wiki/Matsusaka_beef","prepSummary":"While Matsusaka beef can be eaten as a steak, there are more traditional methods of cooking the meat. Shabu-shabu is prepared with very thin slices of meat which are quickly dipped in a kelp broth and then eaten. Sukiyaki is a method that involves simmering thin slices of meat in a pot with a sauce of sugar, sake and soy sauce. After the meat has been cooked, it is removed from the pot, dipped in a raw egg and eaten.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Matsusaka_sirloin.jpg/960px-Matsusaka_sirloin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schellack at English Wikipedia","licence":"Public domain","leadFile":"Matsusaka_sirloin.jpg","views":29650,"langs":["fr","id","ja","ko","pt","th","zh"],"langNames":{"fr":"Bœuf de Matsusaka","id":"Daging sapi Matsusaka","ja":"松阪牛","ko":"마쓰사카규","pt":"Carne Matsusaka","th":"เนื้อมัตสึซากะ","zh":"松阪牛"}},{"title":"Midsummer Ox Day","name":"Midsummer Ox Day","country":"Japan","url":"https://en.wikipedia.org/wiki/Midsummer_Ox_Day","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg/960px-%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wei-Te Wong from Taipei City, Taiwan, Republic of China","licence":"CC BY-SA 2.0","leadFile":"小川菊鰻魚飯_(49287165332).jpg","views":4199},{"title":"Mochi donut","name":"Mochi donut","country":"Japan","url":"https://en.wikipedia.org/wiki/Mochi_donut","ingredients":["Tapioca flour","rice flour"],"prepSummary":"Mister Donut uses tapioca flour to produce mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi. Mochi donuts made from glutinous rice flour \"typically contain half the amount of calories as the standard cake or yeast doughnut\".","course":"Breakfast, snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/PictureWikipediaMochidonut1.jpg/960px-PictureWikipediaMochidonut1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psc.bltl","licence":"CC BY-SA 4.0","leadFile":"PictureWikipediaMochidonut1.jpg","views":45778,"originClaims":["United States","Japan"]},{"title":"Monaka","name":"Monaka","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Monaka","ingredients":["Mochi","azuki bean paste"],"photo":"https://upload.wikimedia.org/wikipedia/commons/2/24/Kimonaka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"nyanya","licence":"CC BY-SA 3.0","leadFile":"Kimonaka.jpg","views":21150,"langs":["ar","ca","de","es","fa","fr","ja","ka","ko","pa","uk","zh"],"langNames":{"ar":"موناكا","ca":"Monaka","de":"Monaka","es":"Monaka","fa":"موناکا","fr":"Monaka","ja":"最中","ka":"მონაკა","ko":"모나카","pa":"ਮੋਨਾਕਾ","uk":"Монака","zh":"最中"}},{"title":"Monjayaki","name":"Monjayaki","country":"Japan","url":"https://en.wikipedia.org/wiki/Monjayaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Monjayaki_Before.JPG/960px-Monjayaki_Before.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 3.0","leadFile":"Monjayaki_Before.JPG","views":56396,"langs":["ar","ca","da","de","es","fr","id","ja","jv","ka","ko","ru","th","zh"],"langNames":{"ar":"مونجاياكي","ca":"Monjayaki","da":"Monjayaki","de":"Monjayaki","es":"Monjayaki","fr":"Monjayaki","id":"Monjayaki","ja":"もんじゃ焼き","jv":"Monjayaki","ka":"მონჯაიაკი","ko":"몬자야키","ru":"Мондзяяки","th":"มนจายากิ","zh":"文字燒"}},{"title":"Mukimono","name":"Mukimono","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Mukimono","prepSummary":"Mukimono (剥き物) es un arte con origen en Asia para decorar frutas y verduras a través del tallado o recorte con diversas herramientas de su piel, dándoles forma y armonizando sus colores. Las figuras resultantes pueden ser servidas como guarnición o presentadas como centros de mesa con fines decorativos.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Mukimono.jpg/960px-Mukimono.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eliazar Parra Cardenas (eliazar)","licence":"CC BY 2.0","leadFile":"Mukimono.jpg","views":2146,"langs":["es","fa","ko","zh"],"langNames":{"es":"Mukimono","fa":"موکی‌مونو","ko":"무키모노","zh":"食雕"},"sourceLanguage":"es"},{"title":"Mushimono","name":"Mushimono","country":"Japan","url":"https://en.wikipedia.org/wiki/Mushimono","prepSummary":"Mushimono es un término culinario japonés que alude a un plato al vapor, normalmente conteniendo pollo, pescado o verdura, y a veces tratado con sake. Los ingredientes se cuecen al vapor hasta que quedan tiernos y se sirven calientes. El chawanmushi es un ejemplo popular. Los métodos de cocción al vapor incluyen: * Cocer los ingredientes en pequeños cuencos o tazas. Tras la cocción, se sirven estos recipientes en platos. * Cocer los ingredientes sueltos en una vaporera grande.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Mushimono_with_cherry_leaf.jpg/960px-Mushimono_with_cherry_leaf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayako from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Mushimono_with_cherry_leaf.jpg","views":1616,"langs":["ca","es","fr"],"langNames":{"ca":"Mushimono","es":"Mushimono","fr":"Mushimono"},"sourceLanguage":"es"},{"title":"Myoga","name":"Myoga","country":"Japan","url":"https://en.wikipedia.org/wiki/Myoga","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/%E3%83%9F%E3%83%A7%E3%82%A6%E3%82%AC%28%E8%8C%97%E8%8D%B7%29%28Zingiber_mioga%29-%E8%8A%B1_%285852495693%29.jpg/960px-%E3%83%9F%E3%83%A7%E3%82%A6%E3%82%AC%28%E8%8C%97%E8%8D%B7%29%28Zingiber_mioga%29-%E8%8A%B1_%285852495693%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yamatsu","licence":"CC0","leadFile":"ミョウガ(茗荷)(Zingiber_mioga)-花_(5852495693).jpg","views":25439,"langs":["az","de","es","fr","it","ja","ko","pl","pt","sv","th","tr","vi","zh"],"langNames":{"az":"Yapon zəncəfili","de":"Japanischer Ingwer","es":"Zingiber mioga","fr":"Gingembre japonais","it":"Zingiber mioga","ja":"ミョウガ","ko":"양하","pl":"Imbir japoński","pt":"Zingiber mioga","sv":"Japansk ingefära","th":"ขิงญี่ปุ่น","tr":"Japon zencefili","vi":"Zingiber mioga","zh":"蘘荷"},"notFood":"a taxon"},{"title":"Namerō","name":"Namerō","country":"Japan","url":"https://en.wikipedia.org/wiki/Namer%C5%8D","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Namer%C5%8D_yellowtail_tateyama_chiba.jpg/960px-Namer%C5%8D_yellowtail_tateyama_chiba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lordgilman","licence":"CC BY-SA 4.0","leadFile":"Namerō_yellowtail_tateyama_chiba.jpg","views":5639},{"title":"Nanbanzuke","name":"Nanbanzuke","country":"Japan","url":"https://en.wikipedia.org/wiki/Nanbanzuke","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Sake_Nanbanzuke.jpg/960px-Sake_Nanbanzuke.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"takaokun","licence":"CC BY 2.0","leadFile":"Sake_Nanbanzuke.jpg","views":6894},{"title":"Narutomaki","name":"Narutomaki","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Narutomaki","ingredients":["Surimi (ground fish)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Narutomaki_001.jpg/960px-Narutomaki_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Narutomaki_001.jpg","views":156914},{"title":"Natto","name":"Natto","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Natto","ingredients":["Fermented soybeans"],"prepSummary":"Natto is made from soybeans, typically natto soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours to hydrate them, and increase their size. Next, the soybeans are steamed for six hours, although a pressure cooker may be used to reduce the time. The cooked beans are mixed with the bacterium Bacillus subtilis, known as nattō-kin in Japanese. From this point on, care must be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at for up to 24 hours.","course":"Breakfast, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Matsunoya_Breakfast_20240421_102843.jpg/960px-Matsunoya_Breakfast_20240421_102843.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"円周率３パーセント","licence":"CC BY-SA 4.0","leadFile":"Matsunoya_Breakfast_20240421_102843.jpg","views":10923,"langs":["ar","ca","cs","da","de","es","fa","fi","fr","he","hu","id","is","it","ja","jv","ko","lt","ms","my","nb","nl","pl","pt","ro","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"ناتو (طعام)","ca":"Natto","cs":"Natto","da":"Nattō","de":"Nattō","es":"Nattō","fa":"ناتو (غذا)","fi":"Nattō","fr":"Nattō","he":"נאטו (מאכל)","hu":"Nattó","id":"Nattō","is":"Natto","it":"Nattō","ja":"納豆","jv":"Nattō","ko":"낫토","lt":"Natto","ms":"Nattō","my":"နတ်တိုး","nl":"Natto","nb":"Nattō","pl":"Natto","pt":"Nattō","ro":"Nattō","ru":"Натто","sv":"Natto","th":"นัตโต","tr":"Nattō","uk":"Натто","vi":"Nattō","zh":"納豆"}},{"title":"Nattokinase","name":"Nattokinase","country":"Japan","url":"https://en.wikipedia.org/wiki/Nattokinase","prepSummary":"Nattokinase used to be extracted from nattō. The same molecule can now be produced more efficiently by recombinant means and in batch culture. There are many legume products fermented using Bacillus subtilis (or a close relative) worldwide. Many of them contain an identical or near-identical protease also with the ability to dissolve fibrin in vitro.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/4dwwnattokinase.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"A2-33","licence":"CC BY-SA 3.0","leadFile":"4dwwnattokinase.png","views":62822,"langs":["de","es","hu","id","it","ja","ko","lv","ro","uk","vi"],"langNames":{"de":"Nattokinase","es":"Nattokinasa","hu":"Nattokináz","id":"Nattokinase","it":"Nattochinasi","ja":"ナットウキナーゼ","ko":"나토키나제","lv":"Natokināze","ro":"Natokinază","uk":"Наттокіназа","vi":"Nattokinase"}},{"title":"Negimaki","name":"Negimaki","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Negimaki","prepSummary":"El, también llamado negima, es un plato japonés consistentes en tiras de ternera a la parrilla marinadas en salsa teriyaki y cubiertas con cebollino (negi). Se cree que la receta surgió en la región de Kantō (Japón). Categoría:Gastronomía de Japón Categoría:Platos de ternera","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Beef_negimaki.jpg/960px-Beef_negimaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Beef_negimaki.jpg","views":4595,"langs":["ar","ca","es","fr","id"],"langNames":{"ar":"نيجيماكي","ca":"Negimaki","es":"Negimaki","fr":"Negimaki","id":"Negimaki"},"sourceLanguage":"es","originClaims":["Japan","United States"]},{"title":"Negitoro","name":"Negitoro","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Negitoro","ingredients":["Raw tuna","negi"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Negitoro_gunkanmaki_of_Moriya_Sakanaya_Uohei.jpg/960px-Negitoro_gunkanmaki_of_Moriya_Sakanaya_Uohei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nkanplain (talk)","licence":"CC BY-SA 3.0","leadFile":"Negitoro_gunkanmaki_of_Moriya_Sakanaya_Uohei.jpg","views":19033},{"title":"Niboshi","name":"Niboshi","country":"Japan","url":"https://en.wikipedia.org/wiki/Niboshi","ingredients":["Dried fish"],"prepSummary":"煮干し（にぼし）は、小魚を煮て干した水産加工品。主に出汁をとる材料として使われるほか、そのまま、あるいは乾煎りにするなどで食べられている。カタクチイワシで作ったものが最も一般的だが、マイワシ、ウルメイワシ、キビナゴ、アジ、サバ、トビウオ（あご）などを原料としたものもある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Niboshi%2C_Kawana_Dried_Foods%2C_Tsukiji%2C_Tokyo_-_Oct_17%2C_2005_%28cropped%29.jpg/960px-Niboshi%2C_Kawana_Dried_Foods%2C_Tsukiji%2C_Tokyo_-_Oct_17%2C_2005_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"挪威 企鵝","licence":"CC BY-SA 2.0","leadFile":"Niboshi,_Kawana_Dried_Foods,_Tsukiji,_Tokyo_-_Oct_17,_2005_(cropped).jpg","views":11756,"langs":["ar","cs","es","fr","id","ja","pt","ru","sv","th"],"langNames":{"ar":"نيبوشي","cs":"Niboši","es":"Niboshi","fr":"Niboshi","id":"Niboshi","ja":"煮干し","pt":"Niboshi","ru":"Нибоси","sv":"Niboshi","th":"นิโบชิ"},"sourceLanguage":"ja"},{"title":"Nobu","name":"Nobu","country":"Japan","url":"https://en.wikipedia.org/wiki/Nobu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Nobu%2C_Atlantis_Paradise_Island_resort%2C_Nassau%2C_Bahamas_%28March_14%2C_2024%29.jpg/960px-Nobu%2C_Atlantis_Paradise_Island_resort%2C_Nassau%2C_Bahamas_%28March_14%2C_2024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kiran891","licence":"CC BY-SA 4.0","leadFile":"Nobu,_Atlantis_Paradise_Island_resort,_Nassau,_Bahamas_(March_14,_2024).jpg","views":178034,"langs":["ms","ur"],"langNames":{"ms":"Nobu","ur":"نوبو"},"notFood":"a business"},{"title":"Nori","name":"Nori","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Nori","ingredients":["Dried red algae"],"prepSummary":"Production and processing of nori is an advanced form of agriculture. The biology of Pyropia, although complicated, now is well understood, and this knowledge is used to control the production process. Farming takes place in the sea where the Pyropia plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring approximately 45 days from \"seeding\" until the first harvest. Multiple harvests can be taken from a single seeding, typically at approximately ten-day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Nori.jpg/960px-Nori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alice Wiegand, (Lyzzy)","licence":"CC BY-SA 3.0","leadFile":"Nori.jpg","views":121504,"langs":["ar","az","ca","cs","de","es","eu","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ko","ms","ne","nl","pa","pl","pt","ru","sr","sv","th","tr","uk","vi"],"langNames":{"ar":"نوري (طحلب)","az":"Nori","ca":"Nori","cs":"Nori","de":"Nori","es":"Nori","eu":"Nori (jakia)","fa":"نوری (جلبک)","fi":"Nori","fr":"Nori","gl":"Nori","he":"נורי","hu":"Nori (élelmiszer)","hy":"Նորի","id":"Nori","it":"Nori","ja":"海苔","jv":"Nori","ko":"노리 (음식)","ms":"Nori","ne":"नोरी","nl":"Nori (zeewier)","pa":"ਨੋਰੀ","pl":"Nori (wodorosty)","pt":"Nori","ru":"Нори","sr":"Нори","sv":"Nori","th":"โนริ","tr":"Nori (yiyecek)","uk":"Норі","vi":"Nori"}},{"title":"Norimaki","name":"Norimaki","country":"Japan","url":"https://en.wikipedia.org/wiki/Norimaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Makizushi2.jpg/960px-Makizushi2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pasqualeschiavoneph","licence":"CC0","leadFile":"Makizushi2.jpg","views":19384},{"title":"Obanzai","name":"Obanzai","country":"Japan","url":"https://en.wikipedia.org/wiki/Obanzai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Obanzai-kyotofood-2018-12-30.jpg/960px-Obanzai-kyotofood-2018-12-30.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 4.0","leadFile":"Obanzai-kyotofood-2018-12-30.jpg","views":16980},{"title":"Odong","name":"Odong","country":"Philippines","region":"Davao Region","url":"https://en.wikipedia.org/wiki/Odong","ingredients":["Flour noodles","canned sardines with tomato sauce","bottle gourd","loofah","other vegetables"],"prepSummary":"オドンもしくはパンシット・オドンとは、フィリピンのの間で食べられている麺料理。オドンと呼ばれる麺、缶詰のトマトソース漬けサーディンの他、ヒョウタン（ウポ）、の一種（パトラ）、ハヤトウリ、ショウガ、ニンニク、赤タマネギなど多様な野菜を材料とする。味付けには黒コショウ、ネギ類、フライドガーリック、カラマンシー、（トウガラシ）などが用いられる。缶詰の漬け汁や醤油（トヨ）をスープに用いた汁麺の形式が一般的だが、汁気が少ない作り方もあり、その場合オドン・ギサド（、炒めオドン）と呼ばれる。米飯とともに食べるのがほとんどで、単独で提供されることはまれである。過去には琉球系移民によってフィリピン国内でオドンの麺が生産されていたが、近年には特徴的な黄色い色の乾麺が中国から輸入されている。ほかの地域ではオドンの麺を入手することが難しいため、別種の麺（ミスア、ミキ（玉子麺）、うどん、ときに即席麺も）が代用される。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Odong_with_sardines_guisado_%28Philippines%29_02.jpg/960px-Odong_with_sardines_guisado_%28Philippines%29_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Obsidian Soul","licence":"CC0","leadFile":"Odong_with_sardines_guisado_(Philippines)_02.jpg","views":5921,"langs":["ja"],"langNames":{"ja":"オドン"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Odorigui","name":"Odorigui","country":"Japan","url":"https://en.wikipedia.org/wiki/Odorigui","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Odorigui.jpg/960px-Odorigui.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"メルビル","licence":"CC BY-SA 3.0","leadFile":"Odorigui.jpg","views":18510},{"title":"Ogura toast","name":"Ogura toast","country":"Japan","region":"Aichi Prefecture","url":"https://en.wikipedia.org/wiki/Ogura_toast","ingredients":["Ogura (adzuki beans)","sliced bread"],"course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/%E3%83%A2%E3%83%BC%E3%83%8B%E3%83%B3%E3%82%B0%E5%90%8D%E5%8F%A4%E5%B1%8B%E3%82%BB%E3%83%83%E3%83%88%E3%81%AE%E5%B0%8F%E5%80%89%E3%83%88%E3%83%BC%E3%82%B9%E3%83%88_%288923375578%29.jpg/960px-%E3%83%A2%E3%83%BC%E3%83%8B%E3%83%B3%E3%82%B0%E5%90%8D%E5%8F%A4%E5%B1%8B%E3%82%BB%E3%83%83%E3%83%88%E3%81%AE%E5%B0%8F%E5%80%89%E3%83%88%E3%83%BC%E3%82%B9%E3%83%88_%288923375578%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"akira yamada","licence":"CC BY-SA 2.0","leadFile":"モーニング名古屋セットの小倉トースト_(8923375578).jpg","views":5881},{"title":"Okayu","name":"Okayu","country":"China","region":"Asia","url":"https://en.wikipedia.org/wiki/Okayu","ingredients":["Rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/960px-Chinese_rice_congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 2.5","leadFile":"Chinese_rice_congee.jpg","views":1835},{"title":"Okazu","name":"Okazu","country":"Japan","url":"https://en.wikipedia.org/wiki/Okazu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Obanzai_yasai.JPG/960px-Obanzai_yasai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takoradee","licence":"CC BY-SA 3.0","leadFile":"Obanzai_yasai.JPG","views":8548,"langs":["ca","cs","de","es","fa","fr","ja","jv","ko","th","uk","vi"],"langNames":{"ca":"Okazu","cs":"Okazu","de":"Okazu","es":"Okazu","fa":"اوکازو","fr":"Okazu","ja":"おかず","jv":"Okazu","ko":"오카즈","th":"โอกาซุ","uk":"Окадзу","vi":"Okazu"}},{"title":"Okonomiyaki","name":"Okonomiyaki","country":"Japan","region":"Hiroshima","url":"https://en.wikipedia.org/wiki/Okonomiyaki","ingredients":["Wheat flour batter","cabbage"],"prepSummary":"お好み焼き（おこのみやき）は、小麦粉と鶏卵、キャベツ、ソースなどを使用する鉄板焼きの一種である。 水に溶いた小麦粉を生地として鶏卵、野菜、肉、魚介類、麺類など摂食者それぞれの好みの材料を使用し、鉄板の上で焼き上げ、ソース・マヨネーズ・青のり等の調味料をつけて食する。 焼き方や具材は地域によって差が見られており、大阪風の焼き方と広島風の焼き方が異なる他、「ねぎ焼き」「キャベツ焼き」「べた焼き」「遠州焼き」「カキオコ」「かしみん焼き」「ちょぼ焼き」「大阪焼き」「はしまき」など様々な様式や具材のお好み焼き類似料理が存在している。 特に大阪を中心とした関西地方や広島を含む中国地方では、人々に愛される「ソウルフード」として定着している。 また海外での日本食ブームも追い風となり、世界中で認知を拡げている。 オックスフォード英語辞典に2024年から「okonomiyaki」が加わった。","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Okonomiyaki_001.jpg/960px-Okonomiyaki_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ume-y","licence":"CC BY 2.0","leadFile":"Okonomiyaki_001.jpg","views":284609,"langs":["ar","bn","ca","cs","da","de","el","es","fa","fi","fr","ga","he","hi","hu","hy","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ro","ru","sl","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"أوكونومياكي","bn":"ওকোনোমিয়াকি","ca":"Okonomiyaki","cs":"Okonomijaki","da":"Okonomiyaki","de":"Okonomiyaki","el":"Οκονομιγιάκι","es":"Okonomiyaki","fa":"اوکونومی‌یاکی","fi":"Okonomiyaki","fr":"Okonomiyaki","ga":"Okonomiyaki","he":"אוקונומיאקי","hi":"ओकोनोमियाकी","hu":"Okonomijaki","hy":"Օկոնոմիյակի","id":"Okonomiyaki","it":"Okonomiyaki","ja":"お好み焼き","jv":"Okonomiyaki","ka":"ოკონომიაკი","ko":"오코노미야키","ms":"Okonomiyaki","nl":"Okonomiyaki","pl":"Okonomiyaki","pt":"Okonomiyaki","ro":"Okonomiyaki","ru":"Окономияки","sl":"Okonomijaki","sv":"Okonomiyaki","th":"โอโกโนมิยากิ","tl":"Okonomiyaki","tr":"Okonomiyaki","uk":"Окономіякі","vi":"Okonomiyaki","zh":"御好燒"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Okyu-to","name":"Okyu-to","country":"Japan","url":"https://en.wikipedia.org/wiki/Okyu-to","prepSummary":"The main ingredients, Egonori (also known as \"ego grass,\" \"Okyu-to grass,\" and called Makusa in Hakata) and Okiten (also called Kebo in Hakata, a type of Igisu or Gelidiaceae seaweed) are first washed with water. Depending on their condition, they are sun-dried between one and five times. The yield rate is about 70%, but skipping this drying process results in an inferior flavor and a darker color. Since the drying process diminishes the fragrance of Tengusa (Gelidium), for home use, people sometimes reduce the number of washings. Next, the sun-dried Ego grass and Okiten are mixed at a ratio of approximately 7:3 or 6:4 and pounded thoroughly.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Okyuto.JPG/960px-Okyuto.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nissy-KITAQ","licence":"CC BY-SA 3.0","leadFile":"Okyuto.JPG","views":763},{"title":"Omakase","name":"Omakase","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Omakase","prepSummary":"Omakase is a multi-course dining experience that typically ranges from 10 to 20 courses. The chef will prepare the courses from inspiration, using only the finest seasonal ingredients available on that day. Diners are usually seated at a counter in front of the chef, where they can watch the chef prepare their food and be served directly. The chef typically starts with the lightest fare and gradually moves on to more intricate dishes that highlight the depth of flavors achieved through traditional culinary techniques, to elevate the overall sensory experience. Palate cleansers are also usually served between courses to allow diners to fully appreciate each new dish.","views":172206,"langs":["de","es","eu","fr","id","it","ja","ka","ko","ms","nb","pt","ru","th","tr","uz","vi","zh"],"langNames":{"de":"Omakase","es":"Omakase","eu":"Omakase","fr":"Omakase","id":"Omakase","it":"Omakase","ja":"お任せ","ka":"ომაკასე","ko":"오마카세","ms":"Omakase","nb":"Omakase","pt":"Omakase","ru":"Омакасэ","th":"โอมากาเซะ","tr":"Omakase","uz":"Omakase","vi":"Omakase","zh":"御任"}},{"title":"Ōmi beef","name":"Ōmi beef","country":"Japan","url":"https://en.wikipedia.org/wiki/%C5%8Cmi_beef","views":13136},{"title":"Omiyage","name":"Omiyage","country":"Japan","url":"https://en.wikipedia.org/wiki/Omiyage","prepSummary":"土産（みやげ、みあげ、どさん、とさん）は、知人や縁者に配る目的で旅行先などで買い求めるその土地にちなむ品物（進物）。または知人や縁者の家宅など訪問先を訪問する際に感謝を込めて持参する進物のこと。後者の場合は手土産（てみやげ）という言い方もする。旅先で見聞きした物事や体験などを語って聞かせることを土産話（みやげばなし）という。進物であることから丁寧語の接頭辞をつけ、御土産（おみやげ）と称するのが一般的である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Momiji_Manju_-Nishikido.jpg/960px-Momiji_Manju_-Nishikido.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"midorisyu","licence":"CC BY 2.0","leadFile":"Momiji_Manju_-Nishikido.jpg","views":18318,"langs":["ja","ko","nl","uk","zh"],"langNames":{"ja":"土産","ko":"오미야게","nl":"Omiyage","uk":"Оміяге","zh":"伴手禮"},"sourceLanguage":"ja"},{"title":"Osechi","name":"Osechi","country":"Japan","region":"Japanese New Year foods","url":"https://en.wikipedia.org/wiki/Osechi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Japanese_Osechi.jpg/960px-Japanese_Osechi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Japanese_Osechi.jpg","views":57136,"langs":["ar","cs","da","de","es","fa","fr","hu","id","it","ja","jv","ko","lt","ms","pl","pt","ro","ru","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"أوسيتشي","cs":"Oseči","da":"Osechi ryouri","de":"Osechi-ryōri","es":"Osechi","fa":"اوسچی","fr":"Osechi","hu":"Oszecsi","id":"Osechi","it":"Osechi","ja":"御節料理","jv":"Osechi","ko":"오세치","lt":"Oseči-riori","ms":"Osechi","pl":"Osechi-ryōri","pt":"Osechi","ro":"Osechi","ru":"Осэти рёри","th":"โอเซจิ","tl":"Osechi","tr":"Osechi","uk":"Осечі-ріорі","vi":"Osechi","zh":"御節料理"}},{"title":"Pholiota microspora","name":"Pholiota microspora","country":"Japan","url":"https://en.wikipedia.org/wiki/Pholiota_microspora","prepSummary":"ナメコ（滑子、学名: Pholiota microspora）は、モエギタケ科スギタケ属の中形のキノコの1種。栽培品が市販されている、なじみの深い食用キノコのひとつで、歯触りや舌触りが滑らかで人気がある。日本、台湾などに分布する。秋、（冷夏の年は梅雨ごろにも発生）ブナやナラなどの枯れ木や切り株などに単独または群生する。湿時はおびただしいゼラチン質の粘性物質のムチレージが分泌しており、全体にぬめりがあるのが特徴。ナメタケ、ヌメリタケと呼ぶ地域もある。","photo":"https://upload.wikimedia.org/wikipedia/commons/3/38/Pholiota_nameko_culture.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hillbourne","licence":"CC BY-SA 3.0","leadFile":"Pholiota_nameko_culture.JPG","views":12791,"langs":["fr","gl","ja","ko","nl"],"langNames":{"fr":"Pholiota microspora","gl":"Nameko","ja":"ナメコ","ko":"나도팽나무버섯","nl":"Pholiota microspora"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Pig's ear as food","name":"Pig's ear as food","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Pig's_ear_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Oreja_de_Cerdo_roal.jpg/960px-Oreja_de_Cerdo_roal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 4.0","leadFile":"Oreja_de_Cerdo_roal.jpg","views":6481,"langs":["de","es","eu","fr","ja","jv","ko","ru","zh"],"langNames":{"de":"Schweineohr (Lebensmittel)","es":"Oreja de cerdo","eu":"Txerri-belarri","fr":"Oreille de porc","ja":"豚耳","jv":"Kuping babi","ko":"돼지 귀","ru":"Свиное ухо","zh":"豬耳"}},{"title":"Pirozhki","name":"Pirozhki","country":"Japan","region":"Eastern Europe","url":"https://en.wikipedia.org/wiki/Pirozhki","ingredients":["Yeast dough","various fillings"],"course":"Appetizer, main, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Piroshki.JPG/960px-Piroshki.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evilmonkey0013 at English Wikipedia","licence":"CC BY 3.0","leadFile":"Piroshki.JPG","views":103011,"langs":["af","ar","az","el","es","fa","fr","he","hy","id","it","ja","jv","ko","pt","ro","ru","sk","sr","tr","uk","uz","vi","zh"],"langNames":{"af":"Pirozjki","ar":"بيروجكي","az":"Pirojki","el":"Πιροσκί","es":"Pirozhki","fa":"پیراشکی","fr":"Pirojki","he":"פירוז'ק","hy":"Կարկանդակիկ (թխվածք)","id":"Pirozhki","it":"Pirožki","ja":"ピロシキ","jv":"Pirozhki","ko":"피로시키","pt":"Pirozhki","ro":"Piroșcă","ru":"Пирожок","sk":"Pirôžky","sr":"Пирошке","tr":"Pirojki","uk":"Пиріжок","uz":"Pirojka","vi":"Pirozhki","zh":"皮羅什基"}},{"title":"Pocky & Pretz Day","name":"Pocky & Pretz Day","country":"Japan","url":"https://en.wikipedia.org/wiki/Pocky_%26_Pretz_Day","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Pokkiday-store-tama-plaza-station-nov11-2016.jpg/960px-Pokkiday-store-tama-plaza-station-nov11-2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 4.0","leadFile":"Pokkiday-store-tama-plaza-station-nov11-2016.jpg","views":7876},{"title":"Prunus mume","name":"Prunus mume","country":"Japan","url":"https://en.wikipedia.org/wiki/Prunus_mume","prepSummary":"ウメ（梅、学名: Prunus mume）は、バラ科サクラ属の落葉高木、またはその果実のこと。果実を利用する品種は「実梅」として扱われ、未熟なものは有毒であるものの、梅干などに加工して食用とされる。樹木全体と花は鑑賞の対象にもなり（花梅）、日本には花見や梅まつりが開かれる梅林や梅園が各地にある（月ヶ瀬梅林、偕楽園、吉野梅郷など）。枝や樹皮は染色にも使われる。 日本では6月6日が「梅の日」とされている。天文14年4月17日（旧暦、1545年6月6日）、賀茂神社の例祭に梅が献上された故事に由来する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Prunus_mume.JPG/960px-Prunus_mume.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kakidai","licence":"CC BY-SA 3.0","leadFile":"Prunus_mume.JPG","views":102245,"langs":["af","az","ca","cs","de","es","eu","fa","fi","fr","hu","id","it","ja","ko","lt","nl","pl","ro","ru","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Prunus mume","az":"Prunus mume","ca":"Albercoquer japonès","cs":"Meruňka japonská","de":"Ume","es":"Prunus mume","eu":"Japoniar aranondo","fa":"آلوی چینی","fi":"Japaninaprikoosi","fr":"Abricotier du Japon","hu":"Japán kajszi","id":"Prunus mume","it":"Prunus mume","ja":"ウメ","ko":"매실나무","lt":"Japoninis abrikosas","nl":"Japanse abrikoos","pl":"Morela japońska","ro":"Ume","ru":"Абрикос японский","sr":"Кинеска шљива","sv":"Ume (frukt)","th":"บ๊วย (Prunus mume)","tl":"Prunus mume","tr":"Prunus mume","uk":"Слива муме","uz":"Yapon oʻrigi","vi":"Mơ (cây)","zh":"梅"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Red caviar","name":"Red caviar","country":"Japan","url":"https://en.wikipedia.org/wiki/Red_caviar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Ikura_temaki_zushi_by_Adonis_Chen_in_Taipei.jpg/960px-Ikura_temaki_zushi_by_Adonis_Chen_in_Taipei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adonis Chen from Taipei","licence":"CC BY 2.0","leadFile":"Ikura_temaki_zushi_by_Adonis_Chen_in_Taipei.jpg","views":32245},{"title":"Robatayaki","name":"Robatayaki","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Robatayaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Robatayaki.jpg/960px-Robatayaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schellack","licence":"CC BY 3.0","leadFile":"Robatayaki.jpg","views":74149},{"title":"Sonoko Sakai","name":"Sonoko Sakai","country":"Japan","url":"https://en.wikipedia.org/wiki/Sonoko_Sakai","views":970,"notFood":"a person"},{"title":"Sakana","name":"Sakana","country":"Japan","url":"https://en.wikipedia.org/wiki/Sakana","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Tokkuri_sake_and_takowasa.JPG/960px-Tokkuri_sake_and_takowasa.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Kentin","licence":"CC BY-SA 3.0","leadFile":"Tokkuri_sake_and_takowasa.JPG","views":15272,"langs":["es","it","ja","jv","nl","pt","th"],"langNames":{"es":"Sakana","it":"Sakana","ja":"肴","jv":"Sakana","nl":"Sakana","pt":"Sakana","th":"กับแกล้ม"}},{"title":"Sake kasu","name":"Sake kasu","country":"Japan","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Sake_kasu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Japanese_Sakekasu.JPG/960px-Japanese_Sakekasu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DryPot","licence":"CC BY-SA 3.0","leadFile":"Japanese_Sakekasu.JPG","views":16804},{"title":"Sake set","name":"Sake set","country":"Japan","url":"https://en.wikipedia.org/wiki/Sake_set","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/Sake_set.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Epopt","licence":"Public domain","leadFile":"Sake_set.jpg","views":15865,"langs":["fr","ja","ko","ml","pt","ru","uz","zh"],"langNames":{"fr":"Shuki","ja":"酒器","ko":"주기 (그릇)","ml":"സേക് സെറ്റ്","pt":"Shuki","ru":"Набор для саке","uz":"Sake uchun toʻplam","zh":"酒器"}},{"title":"Sakura cheese","name":"Sakura cheese","country":"Japan","url":"https://en.wikipedia.org/wiki/Sakura_cheese","prepSummary":"Kyodo Gakusha Shintoku Farm, the Hokkaido dairy that produces Sakura Cheese, was founded by Shinichiro Miyajima, in 1974. The farm also makes Shintoko, a seasonally produced, multi-award-winning Gruyère-type cheese that is aged for over 10 months for a rich, complex flavor. The farm is currently run by Miyajima's son, Nozomu Miyajima, an award-winning cheesemaker who trained in dairy science at the University of Wisconsin-Madison.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Japanese_sakura_cheese_and_leaf_at_Cheese_no_Koe%2C_Tokyo.png/960px-Japanese_sakura_cheese_and_leaf_at_Cheese_no_Koe%2C_Tokyo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathan Deamer","licence":"CC BY-SA 4.0","leadFile":"Japanese_sakura_cheese_and_leaf_at_Cheese_no_Koe,_Tokyo.png","views":9105,"langs":["ar","bg","es","eu","id","ms","pt"],"langNames":{"ar":"جبنة ساكورا","bg":"Сакура (сирене)","es":"Sakura (queso)","eu":"Sakura gazta","id":"Keju sakura","ms":"Keju sakura","pt":"Sakura (queijo)"}},{"title":"Sakuramochi","name":"Sakuramochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Sakuramochi","ingredients":["Sweet pink-colored rice cake","red bean paste","pickled cherry blossom leaf"],"prepSummary":"は、桜にちなんだ和菓子であり、桜の葉で餅菓子を包んだもの。雛菓子の一つでもあり、春の季語である。 一般に「桜餅」と呼称されるものには、関東地方で考案されて東日本を中心に広まった関東風と、関西地方で考案され全国に広まった関西風の2種類が存在する。 通年で食べられる菓子だが、名称にもあるとおり食紅で桜をイメージさせるピンク色に着色していることもあり、今日では雛祭りに欠かせない菓子の1つとして定着している。元々雛祭りの定番ではなかったが、ピンクの色が雛祭りのイメージに合うことや、端午の節句で柏餅が定着していたことなどから、上巳（桃）の節句で桜餅を食べるようになったと考えられる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leaf%2Ckatori-city%2Cjapan.JPG/960px-A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leaf%2Ckatori-city%2Cjapan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY 3.0","leadFile":"A_rice_cake_filled_with_sweet_bean_paste_and_wrapped_in_a_pickled_cherry_leaf,katori-city,japan.JPG","views":25465,"langs":["de","es","fa","fr","hu","id","ja","ko","pt","ru","th","tl","tr","uk","uz","vi","zh"],"langNames":{"de":"Sakuramochi","es":"Sakuramochi","fa":"ساکورا موچی","fr":"Sakuramochi","hu":"Szakuramocsi","id":"Sakuramochi","ja":"桜餅","ko":"사쿠라모치","pt":"Sakuramochi","ru":"Сакурамоти","th":"โมจิซากูระ","tl":"Sakuramochi","tr":"Sakuramochi","uk":"Сакура-мочі","uz":"Sakuramochi","vi":"Sakuramochi","zh":"樱饼"},"sourceLanguage":"ja"},{"title":"Sakurayu","name":"Sakurayu","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Sakurayu","prepSummary":"The main ingredient, cherry blossoms petals, are harvested when the cherry trees bloom from mid to late spring. After the calyxes are removed, the petals are then pickled in plum vinegar and salt and the product subsequently dried. The dried cherry blossoms are then stored or sealed in tea packets and sold. The herbal tea is then allowed to steep until the flavor reaches its desired intensity. The resulting drink tastes slightly salty.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Sakura_yu2.jpg/960px-Sakura_yu2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suguri F","licence":"CC BY-SA 2.5","leadFile":"Sakura_yu2.jpg","views":6318},{"title":"Sansai","name":"Sansai","country":"Japan","region":"Buddhist","url":"https://en.wikipedia.org/wiki/Sansai","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Matteuccia_struthiopteris_2005_spring_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Matteuccia_struthiopteris_2005_spring_002.jpg","views":8873,"langs":["es","fr","ja","ru","uk"],"langNames":{"es":"Sansai","fr":"Sansai","ja":"日本の山菜","ru":"Сансай","uk":"Сансаї"}},{"title":"Sashimi","name":"Sashimi","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Sashimi","prepSummary":"To highlight the delicate flavor and texture, the chef cuts fish into different thicknesses depending on the fish's variety, age, and season. The hira-zukuri cut (literally 'flat slice'), is the standard cut for most sashimi. Typically this style of cut is the size of a domino and thick. Tuna, salmon, and kingfish are most commonly cut in this style. The usu-zukuri cut (literally 'thin slice') is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually long and wide. The kaku-zukuri cut (literally 'square slice') is the style in which sashimi is cut into small cubes that are on each side.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/241109_Shigaraki_ware_Koga_Shiga_pref_Japan01s3.jpg/960px-241109_Shigaraki_ware_Koga_Shiga_pref_Japan01s3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY-SA 4.0","leadFile":"241109_Shigaraki_ware_Koga_Shiga_pref_Japan01s3.jpg","views":175879,"langs":["ar","bg","ca","cs","cy","da","de","es","et","eu","fa","fi","fr","ga","gl","he","hi","hu","hy","id","is","it","ja","jv","ka","kk","ko","ms","my","nb","nl","pl","pt","ru","sl","sr","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"ساشيمي","bg":"Сашими","ca":"Sashimi","cs":"Sašimi","cy":"Sashimi","da":"Sashimi","de":"Sashimi","es":"Sashimi","et":"Sashimi","eu":"Sashimi","fa":"ساشی‌می","fi":"Sashimi","fr":"Sashimi","ga":"Saisimí","gl":"Saximi","he":"סשימי","hi":"साशिमी","hu":"Szasimi","hy":"Սաշիմի","id":"Sashimi","is":"Sashimi","it":"Sashimi","ja":"刺身","jv":"Sashimi","ka":"საშიმი","kk":"Сашими","ko":"사시미","ms":"Sasyimi","my":"ဆာရှိမိ","nl":"Sashimi","nb":"Sashimi","pl":"Sashimi","pt":"Sashimi","ru":"Сашими","sl":"Sašimi","sr":"Сашими","sv":"Sashimi","ta":"சசிமி","th":"ซาชิมิ","tl":"Sashimi","tr":"Saşimi","uk":"Сашімі","uz":"Sashimi","vi":"Sashimi","zh":"刺身"}},{"title":"Seal meat","name":"Seal meat","country":"Japan","region":"Faroese","url":"https://en.wikipedia.org/wiki/Seal_meat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Phoeca_groenlandica_piece_of_meat_upernavik_2007-06-26.JPG/960px-Phoeca_groenlandica_piece_of_meat_upernavik_2007-06-26.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kim Hansen","licence":"CC BY-SA 3.0","leadFile":"Phoeca_groenlandica_piece_of_meat_upernavik_2007-06-26.JPG","views":22905},{"title":"Seitan","name":"Seitan","country":"China","region":"Buddhist","url":"https://en.wikipedia.org/wiki/Seitan","ingredients":["Wheat gluten"],"prepSummary":"Gluten is traditionally extracted from wheat flour. A dough is washed in water until most of the starch granules have been removed, leaving behind the sticky, insoluble gluten as an elastic mass. This mass is cooked in a variety of ways and eaten. There are several industrial methods for separating gluten from starch. Powdered forms of wheat gluten are also industrially produced and sold as an alternative way to make seitan. Their production involves hydrating hard wheat flour to activate the gluten, and then processing the hydrated mass to remove the starch.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Seitan_Platter_%284139727246%29.jpg/960px-Seitan_Platter_%284139727246%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amy Stephenson from New York, USA","licence":"CC BY-SA 2.0","leadFile":"Seitan_Platter_(4139727246).jpg","views":292447,"langs":["ar","ca","cs","da","de","es","et","eu","fi","fr","gl","he","hr","it","ja","jv","ko","lt","ms","nl","pl","pt","ru","sk","sr","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"غلوتين القمح","ca":"Seitan","cs":"Seitan","da":"Seitan","de":"Seitan","es":"Seitán","et":"Seitan","eu":"Seitan","fi":"Seitan","fr":"Seitan","gl":"Seitán","he":"סייטן","hr":"Sejtan","it":"Seitan","ja":"グルテンミート","jv":"Gluten gandum","ko":"밀고기","lt":"Kvietinė mėsa","ms":"Seitan","nl":"Seitan","pl":"Seitan","pt":"Seitan","ru":"Сейтан","sk":"Seitan","sr":"Сејтан","sv":"Seitan","tr":"Buğday gluteni","uk":"Сейтан","uz":"Seitan","vi":"Mì căn","zh":"面筋"}},{"title":"Sencha","name":"Sencha","country":"Japan","url":"https://en.wikipedia.org/wiki/Sencha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/2017_Kagoshima_sencha.jpg/960px-2017_Kagoshima_sencha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"2017_Kagoshima_sencha.jpg","views":80316},{"title":"Sendango","name":"Sendango","country":"Japan","region":"Tsushima","url":"https://en.wikipedia.org/wiki/Sendango","ingredients":["Fermented sweet potato"],"course":"Staple / preserved food","views":413,"atRiskEvidence":"Though once common, the knowledge to make the food product is slowly dying out."},{"title":"Shimotsukare","name":"Shimotsukare","country":"Japan","url":"https://en.wikipedia.org/wiki/Shimotsukare","views":1764,"langs":["ja","ko"],"langNames":{"ja":"しもつかれ","ko":"시모츠카레"}},{"title":"Shinsen","name":"Shinsen","country":"Japan","url":"https://en.wikipedia.org/wiki/Shinsen","prepSummary":"There are shrines that have buildings dedicated to preparing shinsen, but for the shrines that do not, they separate their shrine office from the outside using a shimenawa, and then priests or ujiko, someone who worships an ujigami, who have purified themselves by abstaining from meat prepare the offerings. A purifying fire known as imibi is used, and to ensure no saliva or breath touches the shinsen, it is common for the priests to cover their mouths with paper. Such care is put into the preparation of the shinsen that even those whose relatives have recently been met with illness or death are not allowed to take part.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Shinto_Shinsen.jpg/960px-Shinto_Shinsen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koichi Barrish - Tsubaki Grand Shrine of America","licence":"CC0","leadFile":"Shinto_Shinsen.jpg","views":6088},{"title":"Shippoku","name":"Shippoku","country":"Japan","region":"Tokugawa shogunate","url":"https://en.wikipedia.org/wiki/Shippoku","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Nagasaki_Shippoku_Hamakatsu01s.jpg/960px-Nagasaki_Shippoku_Hamakatsu01s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"Nagasaki_Shippoku_Hamakatsu01s.jpg","views":4335},{"title":"Shirataki","name":"Shirataki","country":"Japan","url":"https://en.wikipedia.org/wiki/Shirataki","ingredients":["Konjac"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/13_-_IMG_20150901_131413.jpg/960px-13_-_IMG_20150901_131413.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"13_-_IMG_20150901_131413.jpg","views":560,"langs":["ca","da","de","fr","id","it","ko","lt","ru","sv","th"],"langNames":{"ca":"Shirataki","da":"Shirataki","de":"Shirataki-Nudeln","fr":"Vermicelles shirataki","id":"Mi shirataki","it":"Shirataki","ko":"실곤약","lt":"Širataki makaronai","ru":"Сиратаки","sv":"Shiratakinudlar","th":"ชิราตากิ"}},{"title":"Shirokuma","name":"Shirokuma","country":"Japan","url":"https://en.wikipedia.org/wiki/Shirokuma","ingredients":["Ice","syrup","condensed milk or evaporated milk"],"prepSummary":"かき氷（かきごおり、掻き氷）とは、氷を細かく削るか砕いて、シロップ等をかけた氷菓。餡やコンデンスミルクをかけることもある。氷は古くは鉋（かんな）などで粒状に削ったが、現在は専用の機械を用いる。また市販品として、細かく砕いた氷と各種シロップを混ぜてカップ容器や袋に入れた製品も売られている。日本以外にも類似のものが各国にある。 日本では、かき氷を売っている店は氷旗（白地に赤い文字で「氷」と書かれた幟〈のぼり〉）を掲げていることが多い。夏季に社寺の境内で催される祭礼や縁日などでは綿菓子、たこ焼き、焼きそばとともに売られる代表的なの一つであり、夏の風物詩、季語の一つである。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Macha_kakigori_snow_cone.jpg/960px-Macha_kakigori_snow_cone.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Macha_kakigori_snow_cone.jpg","views":603,"langs":["ar","ca","de","es","fi","fr","id","it","ja","jv","ko","pl","pt","ru","sv","th","tr","uk","uz","vi"],"langNames":{"ar":"كاكيغوري","ca":"Kakigori","de":"Kakigōri","es":"Kakigōri","fi":"Kakigōri","fr":"Kakigōri","id":"Kakigōri","it":"Kakigōri","ja":"かき氷","jv":"Kakigōri","ko":"카키고리","pl":"Kakigōri","pt":"Kakigōri","ru":"Какигори","sv":"Kakigori","th":"คากิโงริ","tr":"Kakigōri","uk":"Какігорі","uz":"Kakigōri","vi":"Kakigōri"},"sourceLanguage":"ja"},{"title":"Shizuoka oden","name":"Shizuoka oden","country":"Japan","url":"https://en.wikipedia.org/wiki/Shizuoka_oden","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Shizoka_oden_9_20151022.jpg/960px-Shizoka_oden_9_20151022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"広報課","licence":"CC BY 4.0","leadFile":"Shizoka_oden_9_20151022.jpg","views":4505,"langs":["ja"],"langNames":{"ja":"おでん#静岡県静岡市"}},{"title":"Shoyumame","name":"Shoyumame","country":"Japan","url":"https://en.wikipedia.org/wiki/Shoyumame","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Syouyumame_1.jpg/960px-Syouyumame_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dokudami","licence":"CC BY-SA 4.0","leadFile":"Syouyumame_1.jpg","views":641},{"title":"So (dairy product)","name":"So (dairy product)","country":"Japan","url":"https://en.wikipedia.org/wiki/So_(dairy_product)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Kodai_no_So.JPG/960px-Kodai_no_So.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"en:Nightshadow28","licence":"CC BY-SA 3.0","leadFile":"Kodai_no_So.JPG","views":2797,"originClaims":["Japan","Vietnam"]},{"title":"Soba","name":"Soba","country":"Japan","region":"Soba","url":"https://en.wikipedia.org/wiki/Soba","ingredients":["Buckwheat"],"prepSummary":"Soba is made by slicing dough into thin noodles. Historically, soba was made only from buckwheat flour, and was steamed in baskets, because they were too brittle to boil. Modern soba is usually made from a mix of 80% buckwheat flour, and 20% wheat flour. Fresh soba, often served at restaurants, are generally cooked immediately after slicing, when the noodles are still moist and pliable.","course":"Hot, cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Dried_soba_noodles_by_FotoosVanRobin.jpg/960px-Dried_soba_noodles_by_FotoosVanRobin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0","leadFile":"Dried_soba_noodles_by_FotoosVanRobin.jpg","views":166972,"langs":["ar","ca","cs","da","de","es","et","eu","fa","fi","fr","he","hu","hy","id","it","ja","jv","ka","ko","lt","ms","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"سوبا","ca":"Fideus soba","cs":"Soba","da":"Soba","de":"Soba (Teigware)","es":"Soba (alimento)","et":"Soba","eu":"Soba (janaria)","fa":"سوبا","fi":"Soba","fr":"Soba","he":"סובה (אטריות)","hu":"Szoba (étel)","hy":"Սոբա (ուտեստ)","id":"Soba","it":"Soba","ja":"蕎麦","jv":"Soba","ka":"სობა","ko":"소바","lt":"Soba","ms":"Soba","nl":"Sobanoedels","pl":"Soba (makaron)","pt":"Sobá","ro":"Soba","ru":"Соба","sv":"Soba","th":"โซบะ","tl":"Soba","tr":"Soba (gıda)","uk":"Соба","vi":"Soba","zh":"荞麦面"}},{"title":"Soy egg","name":"Soy egg","country":"Japan","region":"Mauritian","url":"https://en.wikipedia.org/wiki/Soy_egg","ingredients":["Egg","soy sauce","sugar","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Mu_phalo.JPG/960px-Mu_phalo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Mu_phalo.JPG","views":17768},{"title":"Soybean","name":"Soybean","country":"Japan","url":"https://en.wikipedia.org/wiki/Soybean","photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/Soybean.USDA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Soybean.USDA.jpg","views":445753,"langs":["af","am","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","gu","ha","he","hi","hr","hu","hy","id","is","it","ja","jv","kk","kn","ko","ku","lt","lv","mg","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","si","sk","sl","sr","sv","sw","ta","te","th","tl","tr","uk","ur","vi","zh"],"langNames":{"af":"Sojaboon","am":"አኩሪ አተር","ar":"فول الصويا","as":"চয়াবিন","az":"Soya","bg":"Соя","bn":"সয়াবিন","ca":"Soia","cs":"Sója luštinatá","cy":"Soia","da":"Sojabønne","de":"Sojabohne","el":"Σόγια","es":"Glycine max","et":"Sojauba","eu":"Soja","fa":"سویا","fi":"Soijapapu","fr":"Soja","ga":"Pónaire shoighe","gl":"Soia","gu":"સોયાબીન","ha":"Waken suya","he":"סויה","hi":"सोयाबीन","hr":"Najbolja soja","hu":"Szójabab","hy":"Սոյա","id":"Kedelai","is":"Sojabaun","it":"Glycine max","ja":"ダイズ","jv":"Dhelé","kk":"Қытайбұршақ","kn":"ಸೋಯಾ ಅವರೆ","ko":"콩","ku":"Soya","lt":"Gauruotoji soja","lv":"Soja","mg":"Sôza","ml":"സോയാബീൻസ്","mn":"Шар буурцаг","mr":"सोयाबीन","ms":"Kacang soya","my":"ပဲပုပ်","ne":"भटमास","nl":"Sojaboon","nb":"Soyabønne","pa":"ਸੋਇਆਬੀਨ","pl":"Soja warzywna","pt":"Soja","ro":"Soia","ru":"Соя","si":"සෝයා බෝංචි","sk":"Sója fazuľová","sl":"Soja","sr":"Соја","sv":"Sojaböna","sw":"Soya","ta":"சோயா அவரை","te":"సోయా చిక్కుడు","th":"ถั่วเหลือง","tl":"Balatong","tr":"Soya","uk":"Соя звичайна","ur":"سویا پھلی","vi":"Đậu tương","zh":"大豆"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Soybean sprout","name":"Soybean sprout","country":"Japan","url":"https://en.wikipedia.org/wiki/Soybean_sprout","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Kongnamul_%28soybean_sprout%29_2.jpg/960px-Kongnamul_%28soybean_sprout%29_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Kongnamul_(soybean_sprout)_2.jpg","views":14317},{"title":"Spaghetti sandwich","name":"Spaghetti sandwich","country":"Japan","url":"https://en.wikipedia.org/wiki/Spaghetti_sandwich","prepSummary":"Cooked spaghetti with sauce and bread are used to prepare the spaghetti sandwich. It is sometimes prepared using leftover spaghetti, and the spaghetti can be chopped or left whole. Butter or margarine is sometimes used as an ingredient, spread on the bread. A bread roll, sliced bread and garlic bread can be used to prepare the sandwich. Additional ingredients used in its preparation can include cheeses such as grated Parmesan cheese and spices such as garlic powder and oregano.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Spaghetti_sandwich.jpg/960px-Spaghetti_sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel Zemans","licence":"CC BY 2.0","leadFile":"Spaghetti_sandwich.jpg","views":7714},{"title":"Spoon and chopstick rest","name":"Spoon and chopstick rest","country":"Japan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Spoon_and_chopstick_rest","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/Sujeo_on_a_rest.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"스물셋","licence":"CC BY 4.0","leadFile":"Sujeo_on_a_rest.jpg","views":1690},{"title":"Squid as food","name":"Squid as food","country":"Japan","region":"New York City","url":"https://en.wikipedia.org/wiki/Squid_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Babbo-_Squid_Ink_pasta_with_green_chilis%2C_rock_shrimp_and_guanciale.jpg/960px-Babbo-_Squid_Ink_pasta_with_green_chilis%2C_rock_shrimp_and_guanciale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeffrey_Allen","licence":"CC BY 2.0","leadFile":"Babbo-_Squid_Ink_pasta_with_green_chilis,_rock_shrimp_and_guanciale.jpg","views":120525},{"title":"Stew","name":"Stew","country":"France","region":"World","url":"https://en.wikipedia.org/wiki/Stew","ingredients":["Vegetables (carrots","celery","parsnips","potatoes","onions","beans","mushrooms","etc.)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Lamb-stew.jpg/960px-Lamb-stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FiveRings (talk)","licence":"CC BY 3.0","leadFile":"Lamb-stew.jpg","views":130929},{"title":"Sushi","name":"Sushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi","ingredients":["酢飯、海苔、醤油、ワサビ"],"prepSummary":"寿司（すし、鮨・鮓）とは一般に酢飯などと主に魚介類を組み合わせた和食。特に握り寿司のこと。 元々は、寿司は米飯と魚を発酵させた保存食であった（なれずし等）。 江戸時代になると発酵させず、酢を加えて調理する寿司（早ずし）が発達した。現代では「寿司」は早ずしを指すことが多い。 現代の寿司は握り寿司が代表的であるが、巻き寿司、箱寿司、稲荷寿司、押し寿司、ばら寿司など様々な形態がある。また、巻き寿司や稲荷寿司など魚介類と組み合わせないものや、卯の花寿司や蕎麦寿司のように米飯を他の材料で置き換えた寿司もある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Sushi_platter.jpg/960px-Sushi_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chidorian from Japan","licence":"CC BY-SA 2.0","leadFile":"Sushi_platter.jpg","views":589009,"langs":["af","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","km","kn","ko","lo","lt","lv","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","ta","te","th","tl","tr","uk","ur","uz","vi","zh","zu"],"langNames":{"af":"Soesji","ar":"سوشي","as":"চুশ্বি","az":"Suşi","bg":"Суши","bn":"সুশি","ca":"Sushi","cs":"Suši","cy":"Swshi","da":"Sushi","de":"Sushi","el":"Σούσι","es":"Sushi","et":"Suši","eu":"Sushi","fa":"سوشی","fi":"Sushi","fr":"Sushi","gl":"Suxi","he":"סושי","hi":"सूशी","hr":"Suši","hu":"Szusi","hy":"Սուշի","id":"Sushi","is":"Sushi","it":"Sushi","ja":"寿司","jv":"Sushi","ka":"სუში","km":"ស៊ូស៊ី","kn":"ಸೂಶಿ","ko":"스시","lo":"ຊູຊິ","lt":"Sušis","lv":"Suši","ml":"സുഷി","mn":"Сүши","mr":"सुशी (खाद्यपदार्थ)","ms":"Susyi","my":"ဆူရှီ","ne":"सुसी","nl":"Sushi","nb":"Sushi","pa":"ਸੂਸ਼ੀ","pl":"Sushi","pt":"Sushi","ro":"Sushi","ru":"Суши","sk":"Suši","sl":"Suši","sr":"Суши","sv":"Sushi","ta":"சுசி","te":"సుషి","th":"ซูชิ","tl":"Sushi","tr":"Suşi","uk":"Суші","ur":"سوشی","uz":"Sushi","vi":"Sushi","zh":"寿司","zu":"Isushi"},"sourceLanguage":"ja"},{"title":"Sweet bean paste","name":"Sweet bean paste","country":"Japan","region":"East Asian","url":"https://en.wikipedia.org/wiki/Sweet_bean_paste","prepSummary":"The beans are usually boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husks. The resulting liquid is then filtered and squeezed dry using cheesecloth, and then finally sweetened. Oil in the form of either vegetable oil or lard is usually added to the relatively dry paste to improve its texture and mouthfeel. Oiled sweet bean paste is mainly found as fillings for Chinese pastries, while un-oiled sweet bean pastes can be used to make tong sui.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/White_bean_paste.jpg/960px-White_bean_paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"썬옹","licence":"CC BY 4.0","leadFile":"White_bean_paste.jpg","views":8462},{"title":"Tambaguri","name":"Tambaguri","country":"Japan","url":"https://en.wikipedia.org/wiki/Tambaguri","views":378,"notFood":"a taxon"},{"title":"Tataki","name":"Tataki","country":"Japan","url":"https://en.wikipedia.org/wiki/Tataki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/KatsuoTataki.jpg/960px-KatsuoTataki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety from Tokyo, JAPAN","licence":"CC BY-SA 2.0","leadFile":"KatsuoTataki.jpg","views":44657},{"title":"Tendon as food","name":"Tendon as food","country":"Japan","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Tendon_as_food","views":13747},{"title":"Tenkomori","name":"Tenkomori","country":"Japan","url":"https://en.wikipedia.org/wiki/Tenkomori","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Super_large_serving.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pieria (Uploader and Photographer)","licence":"Public domain","leadFile":"Super_large_serving.jpg","views":656},{"title":"Tentsuyu","name":"Tentsuyu","country":"Japan","url":"https://en.wikipedia.org/wiki/Tentsuyu","ingredients":["Dashi","mirin","soy sauce"],"prepSummary":"es una salsa para mojar tempura japonesa. Su receta depende de la estación del año y los ingredientes para los que se prepare. Una salsa tentsuyu general y multipropósito puede consistir en tres partes de dashi, una parte de mirin y otra de salsa de soja. Sin embargo, para ingredientes con olores o sabores fuertes pueden usarse sake y azúcar en lugar de mirin, o también usarse más o menos salsa de soja. Cuando se usa para la tempura, la salsa tentsuyu suele servirse con daikon rallado. Ingredientes parecidos se emplean para la salsa para mojar donburi y para el caldo de platos como el agedashi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Tentsuyu_by_Adonis_Chen_in_Taipei.jpg/960px-Tentsuyu_by_Adonis_Chen_in_Taipei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adonis Chen from 三味食堂 in Taipei","licence":"CC BY 2.0","leadFile":"Tentsuyu_by_Adonis_Chen_in_Taipei.jpg","views":12460,"langs":["ar","de","es","fr","id","nb","uk"],"langNames":{"ar":"تينتسويو","de":"Tentsuyu","es":"Tentsuyu","fr":"Tentsuyu","id":"Tentsuyu","nb":"Tentsuyu","uk":"Тенцую"},"sourceLanguage":"es"},{"title":"Teppanyaki","name":"Teppanyaki","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Teppanyaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Misono_restaurant_in_Tokyo.jpg/960px-Misono_restaurant_in_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert La Ferla","licence":"Public domain","leadFile":"Misono_restaurant_in_Tokyo.jpg","views":164292,"langs":["ca","da","de","es","fa","fr","he","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ro","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ca":"Teppanyaki","da":"Teppanyaki","de":"Teppanyaki","es":"Teppanyaki","fa":"تپپان‌یاکی","fr":"Teppanyaki","he":"טפניאקי","id":"Teppanyaki","it":"Teppanyaki","ja":"鉄板焼き","jv":"Teppanyaki","ka":"ტეპანიაკი","ko":"뎃판야키","ms":"Teppanyaki","nl":"Teppanyaki","pl":"Teppan-yaki","pt":"Teppanyaki","ro":"Teppanyaki","ru":"Тэппанъяки","sv":"Teppanyaki","th":"เท็ปปังยากิ","tr":"Teppanyaki","uk":"Тепан-які","vi":"Teppanyaki","zh":"鐵板燒"}},{"title":"Teriyaki","name":"Teriyaki","country":"Japan","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Teriyaki","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/22nd_June_2012_Teriyaki_Duck.jpg/960px-22nd_June_2012_Teriyaki_Duck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Murcotipton","licence":"CC BY-SA 3.0","leadFile":"22nd_June_2012_Teriyaki_Duck.jpg","views":145856,"langs":["ar","bg","ca","cs","cy","da","de","el","es","eu","fa","fi","fr","he","hi","hu","hy","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"ترياكي","bg":"Терияки","ca":"Teriyaki","cs":"Terijaki","cy":"Teriaci","da":"Teriyaki","de":"Teriyaki","el":"Τεριάκι","es":"Teriyaki","eu":"Teriyaki","fa":"تری‌یاکی","fi":"Teriyaki","fr":"Teriyaki","he":"רוטב טריאקי","hi":"तेरियाकी","hu":"Terijaki","hy":"Թերեյակի","id":"Teriyaki","it":"Teriyaki","ja":"照り焼き","jv":"Teriyaki","ka":"ტერიაკი","ko":"데리야키","ms":"Teriyaki","nl":"Teriyaki","pl":"Teriyaki","pt":"Teriyaki","ru":"Терияки","sv":"Teriyaki","th":"เทริยากิ","tr":"Teriyaki","uk":"Теріякі","uz":"Teriyaki","vi":"Teriyaki","zh":"照燒"}},{"title":"Three grand soups","name":"Three grand soups","country":"Japan","url":"https://en.wikipedia.org/wiki/Three_grand_soups","views":82160},{"title":"Three great noodles of Morioka","name":"Three great noodles of Morioka","country":"Japan","region":"Udon","url":"https://en.wikipedia.org/wiki/Three_great_noodles_of_Morioka","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/%E3%81%84%E3%82%8F%E3%81%A6%E4%B8%89%E5%A4%A7%E9%BA%BA.jpg/960px-%E3%81%84%E3%82%8F%E3%81%A6%E4%B8%89%E5%A4%A7%E9%BA%BA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koltonsmith","licence":"CC BY-SA 4.0","leadFile":"いわて三大麺.jpg","views":2895},{"title":"Tofu","name":"Tofu","country":"China","region":"China","url":"https://en.wikipedia.org/wiki/Tofu","ingredients":["Soy milk"],"prepSummary":"Regardless of the product or scale of the production, the production of tofu essentially consists of: It is similar to the production of dairy cheese by coagulating the milk of dairy animals to form curds and pressing and aging the curds to form cheese. Typical tofu-making procedures are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing. There are also types, such as Japanese raw silken tofu, in which the curds are not pressed. Coagulation of the protein and oil (emulsion) suspended in boiled soy milk is the most important step in the production of tofu. Salts or acids are commonly used as coagulants.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Japanese_SilkyTofu_%28Kinugoshi_Tofu%29.JPG/960px-Japanese_SilkyTofu_%28Kinugoshi_Tofu%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DryPot","licence":"CC BY-SA 3.0","leadFile":"Japanese_SilkyTofu_(Kinugoshi_Tofu).JPG","views":460156,"originClaims":["China","United States"]},{"title":"Tofu skin","name":"Tofu skin","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Tofu_skin","prepSummary":"Tofu skin is noted for a creamy and nutty flavor, and when fresh, it has a creamy-yellow color. Because of its texture and taste, it is often used as a meat substitute. While dried tofu skin is typically rehydrated by soaking, a traditional method for preparing the thin sheets is to gently moisten them with a damp cloth before use. Tofu skin may be purchased in fresh or dried form. In the latter case, the tofu skin is rehydrated in water before use. It is often used to wrap dim sum. Because of its slightly rubbery texture, tofu skin is also manufactured in bunched, folded and wrapped forms, which are used as meat substitutes in vegetarian cuisine.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Tofu_skin.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Andrea Nguyen","licence":"CC BY 2.0","leadFile":"Tofu_skin.png","views":53117},{"title":"Tonburi","name":"Tonburi","country":"Japan","url":"https://en.wikipedia.org/wiki/Tonburi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Kochia_aka_Fire_bush_7128.JPG/960px-Kochia_aka_Fire_bush_7128.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rameshng","licence":"CC BY-SA 3.0","leadFile":"Kochia_aka_Fire_bush_7128.JPG","views":1017,"notFood":"a taxon"},{"title":"Tonkotsu ramen","name":"Tonkotsu ramen","country":"Japan","region":"Fukuoka","url":"https://en.wikipedia.org/wiki/Tonkotsu_ramen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Tonkotsu_ramen.JPG/960px-Tonkotsu_ramen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Schellack assumed (based on copyright claims).","licence":"Public domain","leadFile":"Tonkotsu_ramen.JPG","views":151979,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Triangular eating","name":"Triangular eating","country":"Japan","url":"https://en.wikipedia.org/wiki/Triangular_eating","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Triangular_eating.png/960px-Triangular_eating.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Yasu, User:Katorisi, User:経済特区","licence":"CC BY-SA 4.0","leadFile":"Triangular_eating.png","views":2281},{"title":"Udon","name":"Udon","country":"Japan","region":"Udon","url":"https://en.wikipedia.org/wiki/Udon","ingredients":["Wheat flour"],"prepSummary":"うどんは、日本の麺のひとつ。小麦粉を水と塩で練って長く切った、ある程度の幅と太さを持つ。またはその料理である。饂飩とも書く。 細い物などは「冷麦」「素麺」と分けて称することが一般的ではあるが、乾麺に関して太さによる規定（後述）がある以外は厳密な規定はない。細い麺であっても「稲庭うどん」の例も存在し、厚みの薄い麺も基準を満たせば、乾麺については「きしめん、ひもかわ」も含まれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/%E9%B6%8F%E5%A4%A9%E3%81%AE%E3%81%86%E3%81%A9%E3%82%93.jpg/960px-%E9%B6%8F%E5%A4%A9%E3%81%AE%E3%81%86%E3%81%A9%E3%82%93.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"加茂川の民","licence":"CC0","leadFile":"鶏天のうどん.jpg","views":198036,"langs":["ar","az","bn","ca","cs","de","es","eu","fa","fi","fr","gl","he","hi","hu","hy","id","is","it","ja","jv","ko","lt","ms","my","nb","nl","pl","pt","ru","sl","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"أودون","az":"Udon","bn":"উদোন","ca":"Udon","cs":"Udon","de":"Udon","es":"Udon","eu":"Udon","fa":"اودون","fi":"Udon","fr":"Udon","gl":"Udon","he":"אודון","hi":"उदोन","hu":"Udon","hy":"Ուդոն (լապշա)","id":"Udon","is":"Udon","it":"Udon","ja":"うどん","jv":"Udon","ko":"우동","lt":"Udon","ms":"Udon","my":"အူဒွန်","nl":"Udon","nb":"Udon","pl":"Udon","pt":"Udon","ru":"Удон","sl":"Udon","sv":"Udon","th":"อูดง","tr":"Udon","uk":"Удон (страва)","uz":"Udon","vi":"Udon","zh":"烏龍麵"},"sourceLanguage":"ja"},{"title":"Ume suishō","name":"Ume suishō","country":"Japan","url":"https://en.wikipedia.org/wiki/Ume_suish%C5%8D","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Ume_suisho_Japanese_appetizer.jpg/960px-Ume_suisho_Japanese_appetizer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hanabishi","licence":"CC0","leadFile":"Ume_suisho_Japanese_appetizer.jpg","views":349},{"title":"Umegae mochi","name":"Umegae mochi","country":"Japan","url":"https://en.wikipedia.org/wiki/Umegae_mochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/%E6%A2%85%E3%83%B6%E6%9E%9D%E9%A4%85%E3%81%A8%E6%8A%B9%E8%8C%B6.JPG/960px-%E6%A2%85%E3%83%B6%E6%9E%9D%E9%A4%85%E3%81%A8%E6%8A%B9%E8%8C%B6.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KCyamazaki","licence":"CC BY-SA 4.0","leadFile":"梅ヶ枝餅と抹茶.JPG","views":1478},{"title":"Wagyu","name":"Wagyu","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Wagyu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Tajimagyu2.jpg/960px-Tajimagyu2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Japanexperterna.se","licence":"CC BY-SA 3.0","leadFile":"Tajimagyu2.jpg","views":554586},{"title":"Wappameshi","name":"Wappameshi","country":"Japan","url":"https://en.wikipedia.org/wiki/Wappameshi","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Wappa-meshi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"mari (nyaa_birdies_perch)","licence":"CC BY 2.0","leadFile":"Wappa-meshi.jpg","views":2439},{"title":"Whale meat","name":"Whale meat","country":"Japan","region":"Alaska","url":"https://en.wikipedia.org/wiki/Whale_meat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Whale_meat_-_cropped.jpg/960px-Whale_meat_-_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kent Wang from London, United Kingdom","licence":"CC BY-SA 2.0","leadFile":"Whale_meat_-_cropped.jpg","views":68649},{"title":"Yonezawa beef","name":"Yonezawa beef","country":"Japan","url":"https://en.wikipedia.org/wiki/Yonezawa_beef","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Kajikaso_Dinner_SukiyakiBefore.JPG/960px-Kajikaso_Dinner_SukiyakiBefore.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Kajikaso_Dinner_SukiyakiBefore.JPG","views":8261},{"title":"Yūan-yaki","name":"Yūan-yaki","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Y%C5%ABan-yaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Yuuanyaki.jpg/960px-Yuuanyaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hanabishi","licence":"CC0","leadFile":"Yuuanyaki.jpg","views":525},{"title":"Zongzi","name":"Zongzi","country":"China","region":"Chinese-speaking areas East Asia","url":"https://en.wikipedia.org/wiki/Zongzi","ingredients":["wrapped in bamboo or reed leaves"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Zongzi.jpg/960px-Zongzi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Allentchang at English Wikipedia.","licence":"CC BY-SA 3.0","leadFile":"Zongzi.jpg","views":140222},{"title":"Zunda-mochi","name":"Zunda-mochi","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Zunda-mochi","ingredients":["soybeans","glutinous rice","sugar","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Zunda-mochi.jpg/960px-Zunda-mochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Σ64","licence":"CC BY 4.0","leadFile":"Zunda-mochi.jpg","views":13701},{"title":"Kazunoko","name":"Kazunoko","country":"Japan","region":"Japanese New Year foods","url":"https://en.wikipedia.org/wiki/Kazunoko","prepSummary":"Domestically caught kazunoko in Japan were principally the dried type, and though some roe were eaten fresh locally, most were roe harvested and sundried as byproducts of dried herring (migaki nishin).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Kazunoko_%285310618428%29.jpg/960px-Kazunoko_%285310618428%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kimubert from Kobe, Japan","licence":"CC BY 2.0","leadFile":"Kazunoko_(5310618428).jpg","views":12360},{"title":"Mefun","name":"Mefun","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Mefun","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Ainu_Set_Meal.jpg/960px-Ainu_Set_Meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Ainu_Set_Meal.jpg","views":2634},{"title":"Munini-imo","name":"Munini-imo","country":"Japan","region":"Ainu","url":"https://en.wikipedia.org/wiki/Munini-imo","ingredients":["Potato flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Munini-imo_Traditional_Ainu_potato_preserved_food.jpg/960px-Munini-imo_Traditional_Ainu_potato_preserved_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"タクナワン","licence":"CC BY-SA 4.0","leadFile":"Munini-imo_Traditional_Ainu_potato_preserved_food.jpg","views":1143},{"title":"Ohaw","name":"Ohaw","country":"Japan","url":"https://en.wikipedia.org/wiki/Ohaw","ingredients":["Stock","fish or animal bones","kelp","meat","fish","or vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Ainu_ohaw.jpg/960px-Ainu_ohaw.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jetalone","licence":"CC BY 2.0","leadFile":"Ainu_ohaw.jpg","views":4758},{"title":"Pukusa","name":"Pukusa","country":"Japan","region":"Ainu","url":"https://en.wikipedia.org/wiki/Pukusa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/%E3%82%AE%E3%83%A7%E3%82%A6%E3%82%B8%E3%83%A3%E3%83%8B%E3%83%B3%E3%83%8B%E3%82%AF_%285626768091%29.jpg/960px-%E3%82%AE%E3%83%A7%E3%82%A6%E3%82%B8%E3%83%A3%E3%83%8B%E3%83%B3%E3%83%8B%E3%82%AF_%285626768091%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psycho Mato","licence":"CC BY-SA 2.0","leadFile":"ギョウジャニンニク_(5626768091).jpg","views":579,"notFood":"a taxon"},{"title":"Rui-be","name":"Rui-be","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Rui-be","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Salmon-Ruibe.jpg/960px-Salmon-Ruibe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MaedaAkihiko","licence":"CC BY-SA 4.0","leadFile":"Salmon-Ruibe.jpg","views":4777},{"title":"Awamori","name":"Awamori","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Awamori","prepSummary":"Although awamori is a distilled rice spirit, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation of koji while shochu is usually made by two-step fermentation of koji and main ingredients such as sweet potatoes, barley and rice. Furthermore, awamori uses Thai-style, long-grained indica rice rather than the short-grained japonica usually used in shochu production. Finally, awamori exclusively uses black koji mold (Aspergillus luchuensis) indigenous to Okinawa, while Japanese shochu uses white (A. luchuensis var.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/66/Various_Awamori_bottles_by_jetalone_in_Ginza%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jetalone from Ginza, Tokyo","licence":"CC BY 2.0","leadFile":"Various_Awamori_bottles_by_jetalone_in_Ginza,_Tokyo.jpg","views":39352},{"title":"Blue Seal","name":"Blue Seal","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Blue_Seal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Big_Dip_Makiminato.JPG/960px-Big_Dip_Makiminato.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abasaa","licence":"Public domain","leadFile":"Big_Dip_Makiminato.JPG","views":10483},{"title":"Chanpurū","name":"Chanpurū","country":"Japan","region":"Okinawa Prefecture","url":"https://en.wikipedia.org/wiki/Chanpur%C5%AB","ingredients":["Tofu","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Goya_Champuru_at_Yumenoya.jpg/960px-Goya_Champuru_at_Yumenoya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 3.0","leadFile":"Goya_Champuru_at_Yumenoya.jpg","views":26400},{"title":"Chinsukō","name":"Chinsukō","country":"Japan","region":"Okinawa","url":"https://en.wikipedia.org/wiki/Chinsuk%C5%8D","ingredients":["Lard","Flour","Sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Chinsuko.jpg/960px-Chinsuko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kkkdc","licence":"CC BY-SA 3.0","leadFile":"Chinsuko.jpg","views":7075,"originClaims":["China","Japan"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Citrus depressa","name":"Citrus depressa","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Citrus_depressa","photo":"https://upload.wikimedia.org/wikipedia/commons/9/94/Shikwasa-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sean-Jin at English Wikipedia","licence":"Public domain","leadFile":"Shikwasa-1.jpg","views":33734,"notFood":"a taxon"},{"title":"Kippan","name":"Kippan","country":"Japan","region":"Okinawa","url":"https://en.wikipedia.org/wiki/Kippan","ingredients":["Citrus","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Kippan3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Opqr","licence":"CC BY-SA 3.0","leadFile":"Kippan3.jpg","views":1013,"originClaims":["China","Japan"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kōrēgusu","name":"Kōrēgusu","country":"Japan","region":"Okinawa","url":"https://en.wikipedia.org/wiki/K%C5%8Dr%C4%93gusu","ingredients":["Chilli"],"prepSummary":"The chili peppers are washed and then soaked in awamori for at least 10 days. Kōrēgusu is a commercial product (with added vinegar and citric acid), but is also often homemade. The sauce is long-lasting but the liquid will eventually become cloudy and should be discarded. Some varieties of are made with vinegar or soy sauce instead of awamori. In Miyako-jima and some of the other Sakishima Islands, it is also common to use crushed chilis or to form a paste by mixing it with garlic. is a common tabletop condiment in the Ryukyus, used on Okinawa soba, chanpurū,, sashimi and miso soup.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Koregusu_at_Ten_to_Ten_in_Naha%2C_Okinawa.jpg/960px-Koregusu_at_Ten_to_Ten_in_Naha%2C_Okinawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety from Naha, Okinawa","licence":"CC BY-SA 2.0","leadFile":"Koregusu_at_Ten_to_Ten_in_Naha,_Okinawa.jpg","views":4349,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Momordica charantia","name":"Momordica charantia","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Momordica_charantia","prepSummary":"Bitter melon is generally consumed cooked in the green or early yellowing stage. The young shoots and leaves of the bitter melon may also be eaten as greens. The raw fruit is bitter and can be soaked in cold water and drained to remove some of those strong flavours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Momordica_charantia_Blanco2.357.png/960px-Momordica_charantia_Blanco2.357.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francisco Manuel Blanco (O.S.A.)","licence":"Public domain","leadFile":"Momordica_charantia_Blanco2.357.png","views":219588,"langs":["ar","as","az","bn","ca","cs","da","de","es","et","eu","fa","fi","fr","gu","he","hi","hu","id","it","ja","jv","kn","ko","ku","lt","lv","mg","ml","mr","ms","my","ne","nl","pa","pl","pt","ro","ru","sr","sv","ta","te","th","tl","tr"],"langNames":{"ar":"معضوضة كرمية الأوراق","as":"তিতা কেৰেলা","az":"Qüdrət narı","bn":"করলা","ca":"Cogombre tropical","cs":"Momordika hořká okurka","da":"Bitteragurk","de":"Bittermelone","es":"Momordica charantia","et":"Karella-kibekurk","eu":"Meloi mikatz","fa":"خیارچنبر تلخ","fi":"Karvaskurkku","fr":"Momordica charantia","gu":"કારેલું","he":"מלון מר","hi":"करेला","hu":"Balzsamkörte","id":"Peria","it":"Momordica charantia","ja":"ツルレイシ","jv":"Paré","kn":"ಹಾಗಲಕಾಯಿ","ko":"여주 (식물)","ku":"Gulxenderan","lt":"Raukšlėtasis svaidenis","lv":"Balzambumbieris","mg":"Momordica charantia","ml":"പാവൽ","mr":"कारले","ms":"Peria katak","my":"ကြက်ဟင်းခါးပင်","ne":"तीते करेला","nl":"Sopropo","pa":"ਕਰੇਲਾ","pl":"Przepękla ogórkowata","pt":"Melão-de-são-caetano","ro":"Momordica charantia","ru":"Момордика харанция","sr":"Gorka dinja","sv":"Bittergurka","ta":"பாகல்","te":"కాకర","th":"มะระ","tl":"Ampalaya","tr":"Kudret narı"},"notFood":"a taxon"},{"title":"Muchi","name":"Muchi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Muchi","prepSummary":"ムーチー（餅、鬼餅）は、沖縄県の行事、およびそこで食される菓子の一種。「餅」の一種を意味する沖縄方言であり、カーサ（食物を包む葉、この場合は月桃（サンニン）の葉）で巻くことから「カーサムーチー」と呼ばれることもある。餅粉をこね、白糖や黒糖、紅芋などで味付けを行い、月桃の葉で巻き、蒸して作る。旧暦の12月8日（グレゴリオ暦では概ね1月）に、健康・長寿の祈願のため縁起物として食される。ムーチーを食べる旧暦の12月8日（新暦の1月下旬から2月上旬）は沖縄では最も寒い時期であり、この時期の寒さを沖縄方言でムーチービーサ（鬼餅寒）と呼んでいる。","photo":"https://upload.wikimedia.org/wikipedia/commons/5/51/Muuchii.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"N","licence":"Public domain","leadFile":"Muuchii.jpg","views":4412,"langs":["fr","ja"],"langNames":{"fr":"Mūchī","ja":"ムーチー"},"sourceLanguage":"ja"},{"title":"Okazuya","name":"Okazuya","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Okazuya","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Okazuyyaaa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chedlund808","licence":"CC BY-SA 4.0","leadFile":"Okazuyyaaa.jpg","views":7689},{"title":"Okinawa soba","name":"Okinawa soba","country":"Japan","region":"Okinawa Prefecture","url":"https://en.wikipedia.org/wiki/Okinawa_soba","ingredients":["Noodles (wheat flour)","broth (konbu","katsuobushi flakes","pork)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/%E3%82%BD%E3%83%BC%E3%82%AD%E3%81%9D%E3%81%B0%EF%BC%88%E6%B2%96%E7%B8%84%E3%81%9D%E3%81%B0%E5%B0%82%E9%96%80%E3%82%84%E3%82%93%E3%81%B0%E3%82%8B%E3%83%BB%E6%9C%89%E6%A5%BD%E7%94%BA%E4%BA%A4%E9%80%9A%E4%BC%9A%E9%A4%A8%EF%BC%8920240608-P1043176.jpg/960px-%E3%82%BD%E3%83%BC%E3%82%AD%E3%81%9D%E3%81%B0%EF%BC%88%E6%B2%96%E7%B8%84%E3%81%9D%E3%81%B0%E5%B0%82%E9%96%80%E3%82%84%E3%82%93%E3%81%B0%E3%82%8B%E3%83%BB%E6%9C%89%E6%A5%BD%E7%94%BA%E4%BA%A4%E9%80%9A%E4%BC%9A%E9%A4%A8%EF%BC%8920240608-P1043176.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"くろふね","licence":"CC BY 4.0","leadFile":"ソーキそば（沖縄そば専門やんばる・有楽町交通会館）20240608-P1043176.jpg","views":18248,"langs":["da","de","es","fa","id","it","ja","ko","th","uk","vi","zh"],"langNames":{"da":"Okinawa soba","de":"Okinawa Soba","es":"Okinawa soba","fa":"اوکیناواسوبا","id":"Soba okinawa","it":"Soba di Okinawa","ja":"沖縄そば","ko":"오키나와 소바","th":"โซบะโอกินาวะ","uk":"Окінавська соба","vi":"Okinawa soba","zh":"沖繩麵條"}},{"title":"Rafute","name":"Rafute","country":"Japan","region":"Okinawa","url":"https://en.wikipedia.org/wiki/Rafute","ingredients":["Pork"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Okinawan_Rafute.jpg/960px-Okinawan_Rafute.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Iwaoka","licence":"CC BY-SA 4.0","leadFile":"Okinawan_Rafute.jpg","views":9525,"langs":["az","fr","id","ja","jv","ko","th","tr","uk","zh"],"langNames":{"az":"Rafute","fr":"Rafute","id":"Rafute","ja":"ラフテー","jv":"Rafuté","ko":"라후테","th":"ราฟูเต","tr":"Rafute","uk":"Рафут","zh":"羅火腿"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sata andagi","name":"Sata andagi","country":"Japan","region":"South China","url":"https://en.wikipedia.org/wiki/Sata_andagi","ingredients":["Flour","sugar","eggs"],"prepSummary":"サーターアンダーギーは、沖縄県の揚げ菓子の一種。首里の言葉で、サーターは砂糖、アンダーギーはアンダ（油）+アギ（揚げ）+語尾を伸ばすことで「油で揚げたもの」という意味になる。その名の通り砂糖を使用した生地を用いる球状の揚げ菓子、いわゆるドーナツである。縁起の良い菓子とされ、結婚式など祝い事でも振る舞われる。 同じ生地を四角に揚げたものは、サングァチグァーシ（三月菓子）と呼ばれている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Sata_andagi_001.jpg/960px-Sata_andagi_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Sata_andagi_001.jpg","views":34244,"langs":["ar","cs","es","fa","fr","id","it","ja","jv","ko","pt","th","zh"],"langNames":{"ar":"ساتا أنداجي","cs":"Sata andagi","es":"Sātā andāgī","fa":"ساتا آنداگی","fr":"Sata andagi","id":"Sata andagi","it":"Sata andagi","ja":"サーターアンダーギー","jv":"Sata Andagi","ko":"사타안다기","pt":"Sata andagi","th":"ซาตาอันดางี","zh":"沙翁"},"sourceLanguage":"ja","originClaims":["China","Netherlands"]},{"title":"Shima tofu","name":"Shima tofu","country":"Japan","region":"Okinawan","url":"https://en.wikipedia.org/wiki/Shima_tofu","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2e/Shima_dofu_by_luckypines_in_Miyako-jima.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"luckypines from Miyako-jima (Miyako island), Okinawa","licence":"CC BY-SA 2.0","leadFile":"Shima_dofu_by_luckypines_in_Miyako-jima.jpg","views":2288},{"title":"Soki","name":"Soki","country":"Japan","region":"Okinawa Prefecture","url":"https://en.wikipedia.org/wiki/Soki","ingredients":["Spare ribs"],"prepSummary":"ソーキとは、沖縄における豚の骨付きあばら肉（スペアリブ）のこと。沖縄そば＝ソーキそば、と誤解されやすいが、沖縄そばにソーキ（スペアリブ）を乗せたものが「ソーキそば」であり、ラーメンにおけるチャーシューラーメン（チャーシュー麺）の呼び名に近い関係。ソーキには骨が硬い「本ソーキ」と骨も柔らかな「軟骨ソーキ」があり、沖縄料理店でも店舗によって使う部位が異なる。","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/Okinawa_soba_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hiroshi Ishii","licence":"CC BY 2.0","leadFile":"Okinawa_soba_1.jpg","views":4824,"langs":["es","ja","ko","th","uk","vi"],"langNames":{"es":"Sōki","ja":"ソーキ","ko":"소키","th":"โซกิ","uk":"Сокі","vi":"Soki"},"sourceLanguage":"ja"},{"title":"Zosui","name":"Zosui","country":"Japan","url":"https://en.wikipedia.org/wiki/Zosui","ingredients":["Rice","water"],"prepSummary":"雑炊（ぞうすい）は日本料理で、醤油や味噌などの調味料で味を付け、肉類や魚介類、キノコ類、野菜などとともに飯を煮たり、粥のように米から柔らかく炊き上げた料理である。卵をかけ回して食べることもある。おじや、こながき、糝（味噌水、みそうず）とも呼ばれ、冬の季語でもある。 米で作られることが一般的だが、脱穀したソバの実を使ったそば米雑炊（徳島県）や大麦を使った麦雑炊（東京都八丈町）も存在する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Kinoko_Zosui%2C_at_Restaurant_Gusto_%282012.02.26%29.jpg/960px-Kinoko_Zosui%2C_at_Restaurant_Gusto_%282012.02.26%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lombroso","licence":"CC BY-SA 3.0","leadFile":"Kinoko_Zosui,_at_Restaurant_Gusto_(2012.02.26).jpg","views":12587,"langs":["ar","ca","es","fa","it","ja","jv","ko","pa","pt","th","tr","uk","vi"],"langNames":{"ar":"زوسوي","ca":"Zosui","es":"Zosui","fa":"زوسویی","it":"Zosui","ja":"雑炊","jv":"Zosui","ko":"조스이","pa":"ਜੋਸੁਈ","pt":"Zosui","th":"โซซูอิ","tr":"Zōsui","uk":"Дзоусуі","vi":"Zōsui"},"sourceLanguage":"ja"},{"title":"Ichijū-sansai","name":"Ichijū-sansai","country":"Japan","url":"https://en.wikipedia.org/wiki/Ichij%C5%AB-sansai","ingredients":["Rice with various side dishes"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Japanese_Home_Dinner_1Soup_and_Many_Dishes.jpg/960px-Japanese_Home_Dinner_1Soup_and_Many_Dishes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"サフィル","licence":"CC BY-SA 4.0","leadFile":"Japanese_Home_Dinner_1Soup_and_Many_Dishes.jpg","views":14752},{"title":"Japanese tea utensils","name":"Japanese tea utensils","country":"Japan","region":"Japanese-related lists","url":"https://en.wikipedia.org/wiki/Japanese_tea_utensils","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/MOA_Museum_of_Art_2018_%28002%29.jpg/960px-MOA_Museum_of_Art_2018_%28002%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gryffindor","licence":"CC0","leadFile":"MOA_Museum_of_Art_2018_(002).jpg","views":10770,"langs":["es","ja"],"langNames":{"es":"Utensilios para la ceremonia del té japonesa","ja":"茶道具"},"notFood":"a list article"},{"title":"Tokusanhin","name":"Tokusanhin","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Tokusanhin","photo":"https://upload.wikimedia.org/wikipedia/commons/8/89/Meibutsu_Kamado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bakkai at Japanese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Meibutsu_Kamado.jpg","views":3527,"langs":["ja","th","uk"],"langNames":{"ja":"特産品","th":"โทกูซังฮิง","uk":"Токусанхін"}},{"title":"Bento","name":"Bento","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Bento","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Bento_box_from_a_grocery_store.jpg/960px-Bento_box_from_a_grocery_store.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0","leadFile":"Bento_box_from_a_grocery_store.jpg","views":145303,"langs":["ar","az","ca","cs","da","de","es","eu","fa","fi","fr","he","hu","id","it","ja","jv","ko","lt","mr","ms","my","nb","nl","pl","pt","ro","ru","sk","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"بنتو (طبق)","az":"Bento","ca":"Bento","cs":"Bentó","da":"Bento","de":"Bentō","es":"Bentō","eu":"Bento","fa":"بنتو","fi":"Bentō","fr":"Bento (cuisine)","he":"בנטו (אוכל)","hu":"Bentó","id":"Bentō","it":"Bentō","ja":"弁当","jv":"Bénto","ko":"벤또","lt":"Bentas","mr":"बेन्तो","ms":"Bentō","my":"ဘန်းတိုး","nl":"Bento (maaltijd)","nb":"Bento","pl":"Bentō","pt":"Bentō","ro":"Bentō","ru":"Бэнто","sk":"Bentó","sv":"Bento","th":"เบ็นโต","tl":"Bentō","tr":"Bentō","uk":"Бенто","vi":"Bentō","zh":"日式便當"}},{"title":"Hokka Hokka Tei","name":"Hokka Hokka Tei","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Hokka_Hokka_Tei","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Hokka_Hokka_Tei_Shop.jpg/960px-Hokka_Hokka_Tei_Shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laitr Keiows","licence":"CC BY-SA 3.0","leadFile":"Hokka_Hokka_Tei_Shop.jpg","views":3248,"langs":["ja"],"langNames":{"ja":"ほっかほっか亭"},"notFood":"a business"},{"title":"Hotto Motto","name":"Hotto Motto","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Hotto_Motto","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Hotto_Motto.jpg/960px-Hotto_Motto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"わたらせみずほ","licence":"CC BY-SA 3.0","leadFile":"Hotto_Motto.jpg","views":7976,"langs":["it","ja","ko","zh"],"langNames":{"it":"Hotto Motto","ja":"ほっともっと","ko":"호토모토","zh":"Hotto Motto"},"notFood":"a business"},{"title":"Kyaraben","name":"Kyaraben","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Kyaraben","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Kyaraben_panda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"luckysundae","licence":"CC BY-SA 2.0","leadFile":"Kyaraben_panda.jpg","views":8738,"langs":["da","es","id","ja","jv","ko","ro","th","vi"],"langNames":{"da":"Kyaraben","es":"Kyaraben","id":"Kyaraben","ja":"キャラ弁","jv":"Kyaraben","ko":"캬라벤","ro":"Kyaraben","th":"เคียราเบ็ง","vi":"Kyaraben"}},{"title":"Magewappa","name":"Magewappa","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Magewappa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/%E6%88%91%E3%81%8C%E5%AE%B6%E3%81%AE%E6%9B%B2%E3%81%92%E3%82%8F%E3%81%A3%E3%81%B1%E9%81%94_%283539131858%29.jpg/960px-%E6%88%91%E3%81%8C%E5%AE%B6%E3%81%AE%E6%9B%B2%E3%81%92%E3%82%8F%E3%81%A3%E3%81%B1%E9%81%94_%283539131858%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sota","licence":"CC BY-SA 2.0","leadFile":"我が家の曲げわっぱ達_(3539131858).jpg","views":2762,"langs":["ja"],"langNames":{"ja":"曲げわっぱ"}},{"title":"Taiwan Railway Bento","name":"Taiwan Railway Bento","country":"Japan","region":"Bento","url":"https://en.wikipedia.org/wiki/Taiwan_Railway_Bento","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/TRA_Pork_Ribs_Rice_Bento_%28Taichung%29_02.JPG/960px-TRA_Pork_Ribs_Rice_Bento_%28Taichung%29_02.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abasaa","licence":"Public domain","leadFile":"TRA_Pork_Ribs_Rice_Bento_(Taichung)_02.JPG","views":6849,"langs":["id","ja","ko","zh"],"langNames":{"id":"Nasi kotak kereta api Taiwan","ja":"台鉄弁当","ko":"타이톄 도시락","zh":"臺鐵便當"}},{"title":"Amacha","name":"Amacha","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Amacha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Amacha_-_Kanagawa_-_2026_April_7.jpeg/960px-Amacha_-_Kanagawa_-_2026_April_7.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 4.0","leadFile":"Amacha_-_Kanagawa_-_2026_April_7.jpeg","views":5797,"langs":["de","es","fr","it","ja","pt","vi"],"langNames":{"de":"Amacha","es":"Amacha","fr":"Amacha","it":"Amacha","ja":"甘茶","pt":"Amacha","vi":"Amacha"}},{"title":"Amazake","name":"Amazake","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Amazake","ingredients":["Fermented rice"],"prepSummary":"甘酒（あまざけ、「醴」とも表記）は日本の伝統的な甘味飲料の一種で、見た目はどぶろくに似て混濁している。甘粥（あまがゆ）とも呼ばれる。 主に米こうじと米、あるいは酒粕を原料とする。また、新たなタイプの甘酒として、米こうじ甘酒を乳酸菌で発酵させた乳酸発酵甘酒もある。酒という名がつくものの、アルコール含有はわずかで、市販されている商品はソフトドリンク（アルコール度数1%未満のノンアルコール飲料）に分類される。","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Amazake_by_emily_harbour_in_july.jpg/960px-Amazake_by_emily_harbour_in_july.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"emily_harbour_in_july","licence":"CC BY 2.0","leadFile":"Amazake_by_emily_harbour_in_july.jpg","views":46286,"langs":["ar","ca","da","de","es","fr","id","it","ja","jv","ko","ms","nb","pt","ru","tr","uk","vi","zh"],"langNames":{"ar":"أمازاكي","ca":"Amazake","da":"Amazake","de":"Amazake","es":"Amazake","fr":"Amazake","id":"Amazake","it":"Amazake","ja":"甘酒","jv":"Amazaké","ko":"아마자케","ms":"Amazake","nb":"Amazake","pt":"Amazake","ru":"Амадзакэ","tr":"Amazake","uk":"Амадзаке","vi":"Amazake","zh":"日本甘酒"},"sourceLanguage":"ja"},{"title":"Aojiru","name":"Aojiru","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Aojiru","prepSummary":"青汁（あおじる、）とは、ケール、オオムギ若葉、アシタバ、モロヘイヤなどの緑葉植物やクロレラなどを細かくくだき、しぼって作る汁をさす。いわゆる健康食品の俗称であり、詳細な定義はない。液体、粉末、サプリメント形状などの青汁製品が販売されており、単一の素材を原材料とするものや複数の素材を混合したもの、その他の野菜や果物を含むものなど、その種類は多岐にわたる。個々の製品によって原材料や含有成分が異なるため、人における有効性や安全性は製品に依存する。ビタミンKを多く含むものがあるため、ワルファリン （抗凝固薬）を服用している場合は注意が必要である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Aojiru-inbottles-forsale-dec18-2015.jpg/960px-Aojiru-inbottles-forsale-dec18-2015.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 3.0","leadFile":"Aojiru-inbottles-forsale-dec18-2015.jpg","views":8968,"langs":["fr","id","ja","ko","ms","pt","ru","th","uz","zh"],"langNames":{"fr":"Aojiru","id":"Aojiru","ja":"青汁","ko":"아오지루","ms":"Aojiru","pt":"Aojiru","ru":"Аодзиру","th":"อาโอจิรุ","uz":"Aojiru","zh":"青汁"},"sourceLanguage":"ja"},{"title":"Black vinegar","name":"Black vinegar","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Black_vinegar","photo":"https://upload.wikimedia.org/wikipedia/commons/a/aa/%E9%BB%92%E9%85%A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"KENPEI","licence":"CC BY-SA 3.0","leadFile":"黒酢.jpg","views":37657,"langs":["ja","ko","th","zh"],"langNames":{"ja":"黒酢","ko":"흑식초","th":"น้ำส้มสายชูดำ","zh":"黑醋"}},{"title":"Carbonated milk","name":"Carbonated milk","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Carbonated_milk","views":14201,"atRiskEvidence":"Carbonated milk has also been developed to compete with the rise of sodas and the declining popularity of milk."},{"title":"Chūhai","name":"Chūhai","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Ch%C5%ABhai","prepSummary":"チューハイ（酎ハイ）は、蒸留酒をソフトドリンクで割った低アルコール飲料。もともとは「焼酎ハイボール」の略称で、甲類焼酎をプレーンな炭酸水で割ったもののことを指した。現在では焼酎ベースではなくジンまたはウォッカベースのものや炭酸割りではないものも数多く見られるため、より広範なアルコール飲料を指すようになっている。 居酒屋のメニューとして親しまれてきたが、2000年代以降に家庭向けの缶入り飲料（レディ・トゥ・ドリンク）の一つである「缶チューハイ」として売り上げを伸ばしている。特に2000年代後半からはアルコール度数9%程度の「ストロング系チューハイ」が登場して人気を集めたが、その飲みやすさの一方で健康リスクが指摘されるようになり、2024年初頭から販売規模を縮小する動きが出てきている。また、2020年以降は日本国外市場の拡大を目指し、オーストラリアなど現地の嗜好に合わせた商品も製作・発売されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Chuhai_Japanese_Hard_Seltzer.jpg/960px-Chuhai_Japanese_Hard_Seltzer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pigment-Ink","licence":"CC BY-SA 4.0","leadFile":"Chuhai_Japanese_Hard_Seltzer.jpg","views":69582,"langs":["de","fr","he","it","ja","ko","pl","pt","ru","uk"],"langNames":{"de":"Chuhai","fr":"Chūhai","he":"צ'והיי (משקה)","it":"Chuhai","ja":"チューハイ","ko":"츄하이","pl":"Chūhai","pt":"Chūhai","ru":"Тюхай (алкоголь)","uk":"Чухай"},"sourceLanguage":"ja"},{"title":"Habushu","name":"Habushu","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Habushu","prepSummary":"A main distributor of uses around 5,000 habu per year. The distillery uses crushed rice and Koji mold to produce the awamori that goes into the habushu. The is first mixed with herbs and honey giving the clear liquid a yellow hue. A pit viper is then inserted into the liquid and stored until consumed. It is a typical practice to age the for a long period of time. The alcohol helps the venom to dissolve and become non-poisonous. There are two methods of inserting the snake into the alcohol. The maker may choose to simply submerge the snake in the alcohol and seal the bottle, thus drowning the snake.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Habushu.jpg/960px-Habushu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Scott R","licence":"CC BY-SA 2.0","leadFile":"Habushu.jpg","views":71834,"langs":["az","bn","de","es","fr","id","ko","ru","tr","uk"],"langNames":{"az":"Habuşu","bn":"হাবুশু","de":"Habushu","es":"Habushu","fr":"Habushu","id":"Habushu","ko":"하브주","ru":"Хабусю","tr":"Habushu","uk":"Хабушу"}},{"title":"Hoppy (drink)","name":"Hoppy (drink)","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Hoppy_(drink)","prepSummary":"ホッピー は、ホッピービバレッジ（旧・コクカ飲料）が1948年（昭和23年）に発売した麦酒様清涼飲料水（炭酸飲料でビールテイスト飲料の一種）である。また、焼酎をこれで割った飲み物もホッピーと呼ぶ。 ホッピービバレッジは、飲料関連を主体とした「ホッピー」の登録商標（日本第1534522号ほか）を各種取得している。飲料関係以外の商品・区分では同社以外による取得もある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Hoppy-20190908.JPG/960px-Hoppy-20190908.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 4.0","leadFile":"Hoppy-20190908.JPG","views":12636,"langs":["bn","it","ja","uk"],"langNames":{"bn":"হপ্পি (পানীয়)","it":"Hoppy","ja":"ホッピー","uk":"Хоппі"},"sourceLanguage":"ja"},{"title":"Kohama style","name":"Kohama style","country":"Japan","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Kohama_style","views":398,"langs":["fr","ja"],"langNames":{"fr":"Style Kohama","ja":"小浜流"}},{"title":"Soy milk","name":"Soy milk","country":"China","region":"Japanese drinks","url":"https://en.wikipedia.org/wiki/Soy_milk","prepSummary":"Soy milk is made from whole soybeans or full-fat soy flour. The dry beans are soaked in water for a minimum of three hours up to overnight depending on the temperature of the water. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product which has a protein content of 1–4%, depending on the method of production. The ratio of water to beans on a weight basis is 10:1 for traditional soy milk. The resulting slurry or purée is brought to a boil to improve its taste properties (see \"Soy odor\" below), by heat inactivating soybean trypsin inhibitor, and to sterilize the product.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/004-soymilk.jpg/960px-004-soymilk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kjokkenutstyr","licence":"CC BY-SA 2.0","leadFile":"004-soymilk.jpg","views":121343,"langs":["ar","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hy","id","is","it","ja","jv","ko","lo","lt","lv","ms","nl","pl","pt","ru","sk","sr","sv","sw","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"حليب صويا","bg":"Соево мляко","bn":"সয়াদুধ","ca":"Llet de soia","cs":"Sojové mléko","cy":"Llaeth soia","da":"Sojamælk","de":"Sojamilch","el":"Γάλα σόγιας","es":"Leche de soja","et":"Sojapiim","eu":"Soja-esne","fa":"شیر سویا","fi":"Soijamaito","fr":"Lait de soja","ga":"Bainne soighe","gl":"Bebida de soia","he":"חלב סויה","hi":"सोया दूध","hr":"Sojino mlijeko","hy":"Սոյայի կաթ","id":"Susu kedelai","is":"Sojamjólk","it":"Latte di soia","ja":"豆乳","jv":"Susu kedhelé","ko":"두유","lo":"ນ້ຳເຕົ້າຮູ້","lt":"Sojų pienas","lv":"Sojas piens","ms":"Air kacang soya","nl":"Sojamelk","pl":"Napój sojowy","pt":"Leite de soja","ru":"Соевое молоко","sk":"Sójové mlieko","sr":"Sojino mleko","sv":"Sojamjölk","sw":"Maziwa ya soya","th":"น้ำเต้าหู้","tr":"Soya sütü","uk":"Соєве молоко","ur":"سویا دودھ","vi":"Sữa đậu nành","zh":"豆奶"}},{"title":"An-doughnut","name":"An-doughnut","country":"Japan","url":"https://en.wikipedia.org/wiki/An-doughnut","ingredients":["red bean paste"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Bean_jam_doughnut%2CKatori-city%2CJapan.JPG/960px-Bean_jam_doughnut%2CKatori-city%2CJapan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katoisi","licence":"CC BY-SA 3.0","leadFile":"Bean_jam_doughnut,Katori-city,Japan.JPG","views":3019,"langs":["fa","fr","ja"],"langNames":{"fa":"دونات-آن","fr":"An-doughnut","ja":"あんドーナツ"}},{"title":"Anpan","name":"Anpan","country":"Japan","region":"Ginza","url":"https://en.wikipedia.org/wiki/Anpan","ingredients":["Red bean paste"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Anpan_001.jpg/960px-Anpan_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Anpan_001.jpg","views":33558,"langs":["ar","ca","cs","da","de","es","fa","fr","he","hr","hy","id","it","ja","jv","ko","ms","nl","pt","ru","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"آنبان","ca":"Anpan","cs":"Anpan","da":"Anpan","de":"Anpan","es":"Anpan","fa":"آنپان","fr":"Anpan","he":"אן-פאן","hr":"Anpan","hy":"Ան-պան","id":"Anpan","it":"Anpan","ja":"あんパン","jv":"Anpan","ko":"단팥빵","ms":"Anpan","nl":"Anpan","pt":"Anpan","ru":"Ан-пан","th":"อัมปัง","tr":"Anpan","uk":"Ан-пан","uz":"Anpan","vi":"Anpan","zh":"豆沙麵包"}},{"title":"Corone (bread)","name":"Corone (bread)","country":"Japan","url":"https://en.wikipedia.org/wiki/Corone_(bread)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Corone_001.jpg/960px-Corone_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Corone_001.jpg","views":7547},{"title":"Gyoza","name":"Gyoza","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Gyoza","ingredients":["Dough","ground meat","or vegetables"],"prepSummary":"饺子是中餐中一类以薄麵皮包餡的面食，常见的烹饪方法包括蒸、煎、煮等，尤为常见于中国北方。现代汉语中“饺子”有时也延伸指各国饮食文化中形式类似、以淀粉质薄皮包馅的食物，例如波兰饺子、意大利饺等英文 “Dumpling” 定义下面皮较薄的类目。 餃子是華人在農曆新年和冬至等節日的重要食品，在中國北方也作為全年食用的主食之一。 東亞各国的餃子通常均以碎肉、蔬菜等食材作餡，放入一片薄生麵團中，包好捏紧成类似半月或元寶状后烹熟食用。","course":"Entrée","photo":"https://upload.wikimedia.org/wikipedia/commons/8/88/%E5%8F%B0%E7%81%A3%E5%8D%97%E6%8A%95%E8%8D%89%E5%B1%AF%E6%B0%B4%E9%A4%83Nantou%2C_Taiwan_Caotun_dumplings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yeepunchmen","licence":"CC BY-SA 4.0","leadFile":"台灣南投草屯水餃Nantou,_Taiwan_Caotun_dumplings.jpg","views":16150,"langs":["ar","ca","de","es","fa","fr","gl","he","hu","hy","id","it","ja","jv","ka","ko","ms","my","nb","pl","pt","ro","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"جياوزو","ca":"Jiaozi","de":"Jiaozi","es":"Jiaozi","fa":"جیائوزی","fr":"Jiaozi","gl":"Iaosi","he":"ג'יאוזי","hu":"Csiaoce","hy":"Ցզյաոցզի","id":"Jiaozi","it":"Jiaozi","ja":"餃子","jv":"Jiaozi","ka":"ჯიაოზი","ko":"자오쯔","ms":"Jiaozi","my":"ဖက်ထုပ်","nb":"Jiaozi (matrett)","pl":"Jiaozi","pt":"Jiaozi","ro":"Jiaozi","ru":"Цзяоцзы","sv":"Jiaozi","th":"เกี๊ยวซ่า","tr":"Jiaozi","uk":"Цзяоцзи","vi":"Sủi cảo","zh":"饺子"},"sourceLanguage":"zh"},{"title":"Japanese milk bread","name":"Japanese milk bread","country":"Japan","url":"https://en.wikipedia.org/wiki/Japanese_milk_bread","ingredients":["Wheat","milk"],"course":"Snack, meal","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Shokupan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"午後紅茶","licence":"CC BY-SA 3.0","leadFile":"Shokupan.jpg","views":59775,"langs":["ar"],"langNames":{"ar":"خبز الحليب الياباني"}},{"title":"Melonpan","name":"Melonpan","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Melonpan","prepSummary":"メロンパンとは、日本発祥の菓子パンの一種。全国的には、円形のパン生地の上に甘いビスケット生地（クッキー生地）をのせて焼いたパンで、表面に格子模様が付いているものが主流だが、外見や材料の異なる様々なものがある、ビスケット生地の乗った円形のパンは、サンライズと呼ぶ。 起源は諸説あるが、円形のメロンパンは昭和初期には誕生していたと考えられており、紡錘形のメロンパンは1936年もしくは1952年に誕生したと考えられている。 主流である丸型のメロンパンは、ビスケット生地が他のパンに見られないほどに分厚く広範囲を覆っていることが一般的であり、このパンの最大の特徴であるとされる。しかし、丸型のメロンパンであってもビスケット生地がついていないものもあり、メロン果汁が含まれるクリームが入っているものなど多様な種類がある。長方形、楕円形、富士山型などの形のメロンパンも販売されている。 漫画・映画・アニメなどの影響で、ヨーロッパにおいても円形のメロンパンが食べられている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Melonpan_on_the_plastic_bag.jpg/960px-Melonpan_on_the_plastic_bag.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3a","licence":"CC BY-SA 4.0","leadFile":"Melonpan_on_the_plastic_bag.jpg","views":62889,"langs":["ar","ca","da","de","es","eu","fa","fr","hi","hy","id","it","ja","jv","ko","pt","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"كعكة الشمام","ca":"Melonpan","da":"Melonpan","de":"Melonenbrot","es":"Meronpan","eu":"Melonpan","fa":"مرون‌پان","fr":"Pain melon","hi":"मेरोनपान","hy":"Սեխով բուլկի","id":"Melonpan","it":"Melonpan","ja":"メロンパン","jv":"Roti mèlon","ko":"멜론빵","pt":"Meron-pan","ru":"Дынная булочка","sv":"Melonpan","th":"ขนมปังเมลอน","tr":"Melonpan","uk":"Динна булочка","uz":"Qovun","vi":"Melonpan","zh":"蜜瓜包"},"sourceLanguage":"ja"},{"title":"Panko","name":"Panko","country":"Japan","url":"https://en.wikipedia.org/wiki/Panko","ingredients":["Dried bread"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Breadcrumb.jpg/960px-Breadcrumb.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yvwv","licence":"CC BY-SA 3.0","leadFile":"Breadcrumb.jpg","views":12373,"langs":["ar","az","bg","ca","cs","da","de","el","es","eu","fa","fi","fr","gl","he","hy","id","it","ja","jv","ko","lt","ms","nb","nl","pl","pt","ru","sk","sr","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"بقسماط (مسحوق الكعك)","az":"Qızardılmış çörək qırıntısı","bg":"Галета","ca":"Farina de galeta","cs":"Strouhanka","da":"Rasp (brød)","de":"Paniermehl","el":"Γαλέττα","es":"Pan rallado","eu":"Ogi birrindu","fa":"آرد سوخاری","fi":"Korppujauho","fr":"Chapelure","gl":"Pan relado","he":"פירורי לחם","hy":"Հացի փշրանքներ","id":"Tepung roti","it":"Pangrattato","ja":"パン粉","jv":"Panir","ko":"빵가루","lt":"Malti džiūvėsiai","ms":"Serbuk roti","nl":"Paneermeel","nb":"Strøkavring","pl":"Bułka tarta","pt":"Farinha de rosca","ru":"Панировочные сухари","sk":"Strúhanka (pečivo)","sr":"Презла","sv":"Ströbröd","th":"เกล็ดขนมปัง","tr":"Galeta unu","uk":"Паніровка","vi":"Vụn bánh mì","zh":"麵包屑"}},{"title":"Salt bread","name":"Salt bread","country":"Japan","url":"https://en.wikipedia.org/wiki/Salt_bread","ingredients":["dough","butter","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Salt_bread_%28sold_at_supermarkets_in_Otaru%29.jpg/960px-Salt_bread_%28sold_at_supermarkets_in_Otaru%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:逃亡者 (ja:利用者:逃亡者)","licence":"Public domain","leadFile":"Salt_bread_(sold_at_supermarkets_in_Otaru).jpg","views":5077},{"title":"Yakisoba-pan","name":"Yakisoba-pan","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Yakisoba-pan","ingredients":["コッペパン、焼きそば"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Yakisobapan_001.jpg/960px-Yakisobapan_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Yakisobapan_001.jpg","views":21060,"langs":["ar","fa","id","ja","ko","th","zh"],"langNames":{"ar":"ياكيسوبا بان","fa":"یاکی‌سوبا پان","id":"Roti yakisoba","ja":"焼きそばパン","ko":"야키소바빵","th":"ขนมปังยากิโซบะ","zh":"炒麵麵包"}},{"title":"Amezaiku","name":"Amezaiku","country":"Japan","url":"https://en.wikipedia.org/wiki/Amezaiku","prepSummary":"The candy base is prepared beforehand, using a starchy syrup recipe that requires careful monitoring to ensure proper consistency and appearance. The mixture is kneaded and pulled by hand, and formed into a large ball to be stored until ready to use. At the stall, the candy ball is heated to make it pliable again. The artist puts their hand into the hot mass to pinch up the material necessary; this too is a skill, as the artist must learn to tolerate the painful heat of the medium. The hot candy is quickly rolled and mounted on a stick, then pulled, twisted and clipped into form, usually an animal of some kind and often intricate.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Amezaiku_goldfish_ameshin.JPG/960px-Amezaiku_goldfish_ameshin.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"海獺","licence":"CC BY-SA 4.0","leadFile":"Amezaiku_goldfish_ameshin.JPG","views":13883,"langs":["ar","az","es","fa","it","ja","ru","sv","tr","vi"],"langNames":{"ar":"أمزيكو","az":"Amezayku","es":"Amezaiku","fa":"هنر آبنبات‌سازی","it":"Amezaiku","ja":"飴細工","ru":"Амэдзаику","sv":"Amezaiku","tr":"Amezaiku","vi":"Amezaiku"}},{"title":"Botan Rice Candy","name":"Botan Rice Candy","country":"Japan","url":"https://en.wikipedia.org/wiki/Botan_Rice_Candy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Bontan-ame.jpg/960px-Bontan-ame.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Bontan-ame.jpg","views":17616,"langs":["ar","ja","ka","zh"],"langNames":{"ar":"حلوى الأرز بوتان","ja":"ボンタンアメ","ka":"ბოტანის ბრინჯის კანფეტი","zh":"文旦飴"}},{"title":"Cream Box","name":"Cream Box","country":"Japan","region":"Fukushima","url":"https://en.wikipedia.org/wiki/Cream_Box","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Cleambox.JPG/960px-Cleambox.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"zisk","licence":"Public domain","leadFile":"Cleambox.JPG","views":570,"langs":["ja"],"langNames":{"ja":"クリームボックス"},"province":"Kōriyama Shi","city":"Kōriyama","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dorayaki","name":"Dorayaki","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Dorayaki","ingredients":["Castella","azuki bean paste"],"prepSummary":"どら焼き（銅鑼焼き、ドラ焼き、どらやき）はやや膨らんだ円盤状のカステラ風生地2枚に、小豆餡を挟み込んだ膨化食品の和菓子。 蜂蜜やみりん等で保湿や香りづけの工夫をしたものが多いが、他にも醤油、塩、麹、日本酒、抹茶、黒糖など加える配合のバリエーションは広く、現代和菓子の定義的には三同割（さんどうわり）をどら焼きの基本配合としているのが一般的である。和菓子屋においては、三同割の配合比率を多少の加減調整したり、前述のような独自の工夫を加えた皮生地で差別化を図っている。逆に、三同割に用いられる原料のみにもかかわらず、配合比率を大きく変えた上に特殊技法を用いて独自の特色を出して製造している店舗もある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Dorayaki_001_%283%29.jpg/960px-Dorayaki_001_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC BY-SA 3.0","leadFile":"Dorayaki_001_(3).jpg","views":67081,"langs":["ar","ca","da","de","es","eu","fa","fr","gl","he","hu","id","it","ja","jv","ka","kn","ko","ms","nl","pl","pt","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"دوراياكي","ca":"Doraiaki","da":"Dorayaki","de":"Dorayaki","es":"Dorayaki","eu":"Dorayaki","fa":"دورایاکی","fr":"Dorayaki","gl":"Dorayaki","he":"דוראיאקי","hu":"Dorajaki","id":"Dorayaki","it":"Dorayaki","ja":"どら焼き","jv":"Dorayaki","ka":"დორაიაკი","kn":"ಡೊರಾಯಾಕಿ","ko":"도라야키","ms":"Dorayaki","nl":"Dorayaki","pl":"Dorayaki","pt":"Dorayaki","ru":"Дораяки","sv":"Dorayaki","th":"โดรายากิ","tr":"Dorayaki","uk":"Дораякі","uz":"Dorayaki","vi":"Dorayaki","zh":"铜锣烧"},"sourceLanguage":"ja"},{"title":"Flavorless candy","name":"Flavorless candy","country":"Japan","url":"https://en.wikipedia.org/wiki/Flavorless_candy","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1e/Flavorless_candy_representation_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"LittleT889","licence":"CC0","leadFile":"Flavorless_candy_representation_5.jpg","views":2958},{"title":"Fukure-Gashi","name":"Fukure-Gashi","country":"Japan","url":"https://en.wikipedia.org/wiki/Fukure-Gashi","prepSummary":"The basic ingredients for Fukure-Gashi are brown sugar powder, cake flour, water, and baking soda, typically in a weight ratio of approximately 2:2:1:0.05. Using equal parts flour and sugar yields the most desirable texture. Because using only brown sugar powder results in a very dark color, some recipes substitute about half of it with white sugar, depending on personal preference. Variations may also include replacing part of the water with milk or eggs, or adding ingredients such as honey, mugwort, pumpkin, red beans, or Suizenjina (スイゼンジナ, also known as Handama or はんだま). In Amami Ōshima, a bright orange version is made using white sugar and tankan juice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Fukuregashi_01.JPG/960px-Fukuregashi_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakoppi","licence":"CC BY 3.0","leadFile":"Fukuregashi_01.JPG","views":804},{"title":"Honeycomb toffee","name":"Honeycomb toffee","country":"Japan","url":"https://en.wikipedia.org/wiki/Honeycomb_toffee","ingredients":["Brown sugar","baking soda"],"prepSummary":"Le toffee éponge est un toffee à la texture aérée, d'aspect translucide et rigide. Les ingrédients principaux sont le sucre brun et la levure chimique, parfois adjoints d'un acide ou d'un vinaigre, qui sont chauffés jusqu'à obtenir une pâte malléable semblable à du caramel. Cette confiserie est populaire dans de nombreuses régions du monde, notamment dans les pays anglo-saxons et ceux d'Extrême-Orient. Au Québec, cette friandise est communément appelée « tire éponge ».","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Homemade_honeycomb_candy.jpg/960px-Homemade_honeycomb_candy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0","leadFile":"Homemade_honeycomb_candy.jpg","views":52742,"langs":["ar","fa","fr","hu","hy","id","it","ko","ms","vi","zh"],"langNames":{"ar":"حلوى قرص العسل","fa":"تافی لانه‌زنبوری","fr":"Toffee éponge","hu":"Törökméz","hy":"Մեղրահացով կարամել","id":"Honeycomb toffee","it":"Caramello a nido d'ape","ko":"벌집 사탕","ms":"Honeycomb toffee","vi":"Kẹo tổ ong","zh":"椪糖"},"sourceLanguage":"fr"},{"title":"Ichimonjiya Wasuke","name":"Ichimonjiya Wasuke","country":"Japan","url":"https://en.wikipedia.org/wiki/Ichimonjiya_Wasuke","prepSummary":"一文字屋和輔（いちもんじやわすけ）は、京都府京都市北区にある和菓子店。今宮神社の旧参道にあり、あぶり餅を提供している。創業は平安時代中期の長保2年（西暦1000年）。2020年現在、飲食店としては日本最古の老舗であり、いわゆる「1000年企業」の一つである。 店名の看板表記は「一文字屋和助」あるいは「あぶり餅 一和」とも表記され、通称は「一和」。「一文字屋和輔」とも「一文字屋和助」とも書き、正式表記は不明である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Aburi-4.jpg/960px-Aburi-4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"R2d2ki","licence":"CC BY-SA 3.0","leadFile":"Aburi-4.jpg","views":13529,"langs":["ja"],"langNames":{"ja":"一文字屋和輔"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Ikinari Dango","name":"Ikinari Dango","country":"Japan","url":"https://en.wikipedia.org/wiki/Ikinari_Dango","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/Ikinaridango_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hykw-a4撮影、 氷鷺編集","licence":"CC BY-SA 3.0","leadFile":"Ikinaridango_2.jpg","views":1246},{"title":"Jintan (Japanese medicine)","name":"Jintan (Japanese medicine)","country":"Japan","url":"https://en.wikipedia.org/wiki/Jintan_(Japanese_medicine)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Jintan_from_Tokyo_December_2014.jpg/960px-Jintan_from_Tokyo_December_2014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TNGandhi","licence":"CC BY-SA 4.0","leadFile":"Jintan_from_Tokyo_December_2014.jpg","views":6750,"langs":["de","ja","zh"],"langNames":{"de":"Jintan (Pillen)","ja":"仁丹","zh":"仁丹"}},{"title":"Karl Juchheim","name":"Karl Juchheim","country":"Japan","url":"https://en.wikipedia.org/wiki/Karl_Juchheim","prepSummary":"カール・ヨーゼフ・ヴィルヘルム・ユーハイム（、1886年12月25日 - 1945年8月14日）は、戦前の日本で活躍したドイツ出身の菓子職人、実業家。第一次世界大戦中に捕虜として連行された日本に留まり、兵庫県神戸市に株式会社ユーハイムの前身である喫茶店「JUCHHEIM'S」を開店した。日本で初めてバウムクーヘンを作り、マロングラッセを販売した人物として知られる。","photo":"https://upload.wikimedia.org/wikipedia/commons/6/65/Karl_Joseph_Wilhelm_Juchheim_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"撮影者は不明。Pasternがトリミング。","licence":"Public domain","leadFile":"Karl_Joseph_Wilhelm_Juchheim_001.jpg","views":4034,"langs":["de","ja","nb","vi","zh"],"langNames":{"de":"Karl Joseph Wilhelm Juchheim","ja":"カール・ユーハイム","nb":"Karl Juchheim","vi":"Karl Juchheim","zh":"卡尔·尤海姆"},"sourceLanguage":"ja","notFood":"a person"},{"title":"Kabaya","name":"Kabaya","country":"Japan","url":"https://en.wikipedia.org/wiki/Kabaya","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/Kabaya_Foods_Corporation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bakkai at Japanese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Kabaya_Foods_Corporation.jpg","views":4584,"langs":["fa","it","ja","ko","ur"],"langNames":{"fa":"کابایا","it":"Kabaya (azienda)","ja":"カバヤ食品","ko":"가바야 식품","ur":"کابایا"},"notFood":"a business"},{"title":"Kajiki Manjū","name":"Kajiki Manjū","country":"Japan","url":"https://en.wikipedia.org/wiki/Kajiki_Manj%C5%AB","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/%E5%8A%A0%E6%B2%BB%E6%9C%A8%E3%81%BE%E3%82%93%E3%81%98%E3%82%85%E3%81%86.png/960px-%E5%8A%A0%E6%B2%BB%E6%9C%A8%E3%81%BE%E3%82%93%E3%81%98%E3%82%85%E3%81%86.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Velikov817","licence":"CC BY-SA 4.0","leadFile":"加治木まんじゅう.png","views":274},{"title":"Kakigōri","name":"Kakigōri","country":"Japan","url":"https://en.wikipedia.org/wiki/Kakig%C5%8Dri","ingredients":["Ice","syrup","condensed milk or evaporated milk"],"prepSummary":"かき氷（かきごおり、掻き氷）とは、氷を細かく削るか砕いて、シロップ等をかけた氷菓。餡やコンデンスミルクをかけることもある。氷は古くは鉋（かんな）などで粒状に削ったが、現在は専用の機械を用いる。また市販品として、細かく砕いた氷と各種シロップを混ぜてカップ容器や袋に入れた製品も売られている。日本以外にも類似のものが各国にある。 日本では、かき氷を売っている店は氷旗（白地に赤い文字で「氷」と書かれた幟〈のぼり〉）を掲げていることが多い。夏季に社寺の境内で催される祭礼や縁日などでは綿菓子、たこ焼き、焼きそばとともに売られる代表的なの一つであり、夏の風物詩、季語の一つである。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Macha_kakigori_snow_cone.jpg/960px-Macha_kakigori_snow_cone.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Macha_kakigori_snow_cone.jpg","views":51682,"langs":["ar","ca","de","es","fi","fr","id","it","ja","jv","ko","pl","pt","ru","sv","th","tr","uk","uz","vi"],"langNames":{"ar":"كاكيغوري","ca":"Kakigori","de":"Kakigōri","es":"Kakigōri","fi":"Kakigōri","fr":"Kakigōri","id":"Kakigōri","it":"Kakigōri","ja":"かき氷","jv":"Kakigōri","ko":"카키고리","pl":"Kakigōri","pt":"Kakigōri","ru":"Какигори","sv":"Kakigori","th":"คากิโงริ","tr":"Kakigōri","uk":"Какігорі","uz":"Kakigōri","vi":"Kakigōri"},"sourceLanguage":"ja"},{"title":"Karakudamono","name":"Karakudamono","country":"Japan","url":"https://en.wikipedia.org/wiki/Karakudamono","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Kankidan_01.jpg/960px-Kankidan_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dokudami","licence":"CC BY-SA 4.0","leadFile":"Kankidan_01.jpg","views":3711},{"title":"Kashamochi","name":"Kashamochi","country":"Japan","url":"https://en.wikipedia.org/wiki/Kashamochi","prepSummary":"First, rinse the mugwort (yomogi) thoroughly in water to remove any dirt. Then, blanch it briefly in boiling water with a small amount of baking soda. After boiling, soak the mugwort in water overnight to remove bitterness. Drain the mugwort and blend it with boiled sweet potatoes in a mixer or food processor to create a smooth paste. Next, add brown sugar, glutinous rice flour, and water to the paste and mix thoroughly until the dough is well combined. Take cleaned kasha leaves (about 20 cm long) and wrap the dough in them. Steam the wrapped dough in a steamer for about 20 minutes.","views":475},{"title":"Kore mochi","name":"Kore mochi","country":"Japan","url":"https://en.wikipedia.org/wiki/Kore_mochi","prepSummary":"To make kore mochi, equal parts of glutinous rice and non-glutinous rice (five gō each) are ground into flour. This flour is then combined with strained red bean paste (koshian) made from five gō of azuki beans and approximately two kin of sugar. The ingredients are thoroughly mixed to form the base. The mixture is steamed in a rectangular wooden seiro (steaming tray). No water is added to the batter. The ideal consistency is when the mixture crumbles easily when squeezed in the hand and then quickly released. Steaming takes about one hour.","views":351},{"title":"Kurobo","name":"Kurobo","country":"Japan","url":"https://en.wikipedia.org/wiki/Kurobo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Kyushu-Kurobo_01.JPG/960px-Kyushu-Kurobo_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tak1701d","licence":"Public domain","leadFile":"Kyushu-Kurobo_01.JPG","views":1822},{"title":"Ramune candy","name":"Ramune candy","country":"Japan","url":"https://en.wikipedia.org/wiki/Ramune_candy","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/Ramune_tablet_candies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Muband","licence":"CC BY-SA 3.0","leadFile":"Ramune_tablet_candies.jpg","views":9020},{"title":"Shiroi Koibito","name":"Shiroi Koibito","country":"Japan","url":"https://en.wikipedia.org/wiki/Shiroi_Koibito","prepSummary":"On October 22, 2007, CEO Shunpei Shimada held a press conference, in which he officially announced that production would resume on November 15, with sales resuming on November 22. After the incident, the best before date was printed on individual packets. Sales resumed in 400 stores on November 22, but there was a flood of fans awaiting the return and every store completely sold out on the same day.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Shiroi_koibito.jpg/960px-Shiroi_koibito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fk at Japanese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Shiroi_koibito.jpg","views":20947},{"title":"Tojiko mame","name":"Tojiko mame","country":"Japan","url":"https://en.wikipedia.org/wiki/Tojiko_mame","views":981},{"title":"Bubur ayam","name":"Bubur ayam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Bubur_ayam","ingredients":["Rice congee with chicken"],"course":"Main, usually for breakfast or late night supper","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Bubur_ayam_chicken_porridge.JPG/960px-Bubur_ayam_chicken_porridge.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Bubur_ayam_chicken_porridge.JPG","views":15839},{"title":"Bubur kacang hijau","name":"Bubur kacang hijau","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Bubur_kacang_hijau","ingredients":["Mung beans","coconut milk","palm sugar or cane sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Bubur_kacang_hijau.JPG/960px-Bubur_kacang_hijau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Bubur_kacang_hijau.JPG","views":5041},{"title":"Bubur ketan hitam","name":"Bubur ketan hitam","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Bubur_ketan_hitam","ingredients":["Black glutinous rice","coconut milk","palm sugar or cane sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Bubuh_Injin_Bali_1.jpg/960px-Bubuh_Injin_Bali_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Bubuh_Injin_Bali_1.jpg","views":14181},{"title":"Kayu ura","name":"Kayu ura","country":"Japan","region":"Congee","url":"https://en.wikipedia.org/wiki/Kayu_ura","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/FujisanSimomiyaOmuroSengenShrine_Kayu-ura_Ritual.jpg/960px-FujisanSimomiyaOmuroSengenShrine_Kayu-ura_Ritual.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yatukiyurei","licence":"CC BY-SA 4.0","leadFile":"FujisanSimomiyaOmuroSengenShrine_Kayu-ura_Ritual.jpg","views":976},{"title":"Laba congee","name":"Laba congee","country":"India","region":"Congee","url":"https://en.wikipedia.org/wiki/Laba_congee","ingredients":["Various rice","beans","dried fruit","etc."],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Laba_Congee_at_Hongzhuangyuan%2C_Shangdi_%2820220110173848%29.jpg/960px-Laba_Congee_at_Hongzhuangyuan%2C_Shangdi_%2820220110173848%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Laba_Congee_at_Hongzhuangyuan,_Shangdi_(20220110173848).jpg","views":15394},{"title":"Milkfish congee","name":"Milkfish congee","country":"Japan","region":"Tainan","url":"https://en.wikipedia.org/wiki/Milkfish_congee","ingredients":["milkfish","rice"],"prepSummary":"Usually, milkfish bone is used to boil the broth, which is then used as a base for the congee. The congee soup is seasoned with pepper and chopped spring onions. One difficulty in preparing this dish is that milkfish has many tiny bones, making it hard to eat.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Milkfish_Congee_%E8%99%B1%E7%9B%AE%E9%AD%9A%E7%B2%A5.jpg/960px-Milkfish_Congee_%E8%99%B1%E7%9B%AE%E9%AD%9A%E7%B2%A5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"姜 明雄","licence":"CC0","leadFile":"Milkfish_Congee_虱目魚粥.jpg","views":4163},{"title":"Sampan congee","name":"Sampan congee","country":"China","region":"Congee","url":"https://en.wikipedia.org/wiki/Sampan_congee","ingredients":["Rice","pork","fish","shrimp","fried peanuts","etc."],"prepSummary":"Boat porridge has a variety of ingredients, which often includes pork, fish, shrimp, fried peanuts, a deep-fried twisted dough stick and scallion. The base of the porridge is made of rice, pork bones, and bean curd, and it is boiled until the water is blended.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Sampan_Congee.jpg/960px-Sampan_Congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EllieWzpp","licence":"CC BY-SA 4.0","leadFile":"Sampan_Congee.jpg","views":6396},{"title":"Abura-age","name":"Abura-age","country":"Japan","url":"https://en.wikipedia.org/wiki/Abura-age","ingredients":["Tofu"],"prepSummary":"油揚げ（あぶらあげ、あぶらげ）は、薄切りにした豆腐を油で揚げた食品。厚揚げ（生揚げ）とは異なり、薄切りをした豆腐を使用するので内部まで揚がっている。「あげ」（または女房詞が付いて「おあげ」とも）と略されることもある。別称は「稲荷揚げ」「狐揚げ」「寿司あげ」。厚揚げに対して「薄揚げ」と呼ぶ地域もある。油揚げは江戸時代初期の文献に既に見られるが、その時期に流行し始めた天ぷらなどの揚物料理の一つとして考案されたと考えられる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/%E6%B2%B9%E6%8F%9A%E3%81%92.jpg/960px-%E6%B2%B9%E6%8F%9A%E3%81%92.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Northwalker","licence":"CC0","leadFile":"油揚げ.jpg","views":25727,"langs":["da","de","es","fa","fr","id","it","ja","jv","kk","ko","pt","ru","th","tr","uk","vi","zh"],"langNames":{"da":"Aburaage","de":"Aburaage","es":"Aburaage","fa":"آبوراآگه","fr":"Aburaage","id":"Aburage","it":"Aburaage","ja":"油揚げ","jv":"Aburage","kk":"Абураге","ko":"유부","pt":"Abura-age","ru":"Абураагэ","th":"อาบูราอาเงะ","tr":"Abura-age","uk":"Абурааге","vi":"Aburaage","zh":"油揚"},"sourceLanguage":"ja"},{"title":"Aburasoba","name":"Aburasoba","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Aburasoba","ingredients":["Chinese wheat noodles","meat- or fish-based sauce","vegetables or meat"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Abura_soba_by_shibainu_in_Kichijoji%2C_Tokyo.jpg/960px-Abura_soba_by_shibainu_in_Kichijoji%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"shibainu from Ramen restaurant Bubuka in Minami-cho, Kichijoji, Musashino, Tokyo","licence":"CC BY 2.0","leadFile":"Abura_soba_by_shibainu_in_Kichijoji,_Tokyo.jpg","views":23074},{"title":"Binchōtan","name":"Binchōtan","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Binch%C5%8Dtan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Japanese_Binch%C5%8Dtan_%28Japanese_high-grade_charcoal_produced_from_ubame_oak%29.jpg/960px-Japanese_Binch%C5%8Dtan_%28Japanese_high-grade_charcoal_produced_from_ubame_oak%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"STRONGlk7","licence":"CC BY-SA 3.0","leadFile":"Japanese_Binchōtan_(Japanese_high-grade_charcoal_produced_from_ubame_oak).jpg","views":70568},{"title":"Chamei","name":"Chamei","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Chamei","views":805},{"title":"Daikon","name":"Daikon","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Daikon","prepSummary":"Les radis blanc ou radis d'hiver (Raphanus sativus var. longipinnatus L. H. Bailey), sont un groupe de radis asiatiques (groupe daïkon) à grosse racine blanche, pivotante, longue ou ronde. Le radis blanc est un légume essentiel en cuisine d'Extrême-Orient. Il est juteux avec un goût moins piquant que le petit radis ou le radis noir (R. sativus var. sativus, R. sativus var. niger).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Different_kinds_of_White_Radish.png/960px-Different_kinds_of_White_Radish.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KimYunmi","licence":"CC BY-SA 4.0","leadFile":"Different_kinds_of_White_Radish.png","views":144825,"langs":["ar","as","az","bn","ca","cs","da","de","eu","fa","fr","he","hi","hu","id","it","ko","ms","ne","nl","sv","th","tr","ur","vi","zh"],"langNames":{"ar":"فجل أبيض","as":"মূলা","az":"Ağ turp","bn":"লম্বা সাদা মূলা","ca":"Rave blanc","cs":"Ředkev setá bílá","da":"Kinaradise","de":"Winterrettich","eu":"Daikon","fa":"ترب سفید","fr":"Radis blanc","he":"דאיקון","hi":"श्वेत मूली","hu":"Jégcsapretek","id":"Lobak putih","it":"Daikon","ko":"흰무","ms":"Lobak putih","ne":"मूला","nl":"Witte rammenas","sv":"Rättika","th":"ผักกาดหัว","tr":"Beyaz turp","ur":"سفید مولی","vi":"Củ cải trắng","zh":"白蘿蔔"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Dekopon","name":"Dekopon","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Dekopon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/%E4%B8%8D%E7%9F%A5%E7%81%AB_%E6%9E%9C%E5%AE%9F.jpg/960px-%E4%B8%8D%E7%9F%A5%E7%81%AB_%E6%9E%9C%E5%AE%9F.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ドミトリードンスコイ","licence":"CC BY-SA 3.0","leadFile":"不知火_果実.jpg","views":71546},{"title":"Flammulina filiformis","name":"Flammulina filiformis","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Flammulina_filiformis","prepSummary":"Flammulina filiformis, comunemente chiamato anche enoki, è una specie di agaricus commestibile (fungo senza branchie) della famiglia delle Physalacriaceae. È ampiamente coltivato nell'Asia orientale e ben noto per il suo ruolo nella cucina giapponese e cinese. Fino a poco tempo fa, la specie era considerata conspecifica con la Flammulina velutipes europea, ma il sequenziamento del DNA ha dimostrato che le due specie sono distinte.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/04/Flammulina_velutipes_%28Enokitake%2C_winter_mushroom%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"frankenstoen","licence":"CC BY-SA 2.0","leadFile":"Flammulina_velutipes_(Enokitake,_winter_mushroom).jpg","views":98971,"langs":["id","it","ms","pl","ru","th","tl","uk","zh"],"langNames":{"id":"Jamur jarum","it":"Flammulina filiformis","ms":"Enokitake","pl":"Flammulina filiformis","ru":"Фламмулина нитевидная","th":"เห็ดเข็มทอง","tl":"Flammulina filiformis","uk":"Flammulina filiformis","zh":"金針菇"},"sourceLanguage":"it","notFood":"a taxon"},{"title":"Fugu","name":"Fugu","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Fugu","prepSummary":"フグ（河豚）は、フグ目、特にフグ科に属する魚の総称。 本項目では主に、フグの文化的側面について解説する。分類学的側面についてはフグ科を参照のこと。フグ科に属さないフグ（ハコフグ、ハリセンボンなど）は各項目を参照。 およそ120種の魚がフグ科に分類される。そのうち食用とする種として、トラフグ、マフグなどが有名。食用可能な部位はフグの種類や漁獲場所によって異なるため、素人によるフグの取扱いや調理は危険である。実際、日本における食中毒の原因のほとんどがキノコとフグであり、フグによる事故の多くは無免許や素人による調理が原因とされる。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Fugu_in_Tank.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Fugu_in_Tank.jpg","views":219724,"langs":["af","ar","az","bg","de","es","et","eu","fa","fr","hu","hy","id","it","ja","jv","ko","nb","nl","pt","ru","sr","sv","ta","th","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Fugu","ar":"فوغ (سمك)","az":"Fuqu","bg":"Фугу","de":"Fugu","es":"Fugu","et":"Fugu","eu":"Fugu","fa":"فوگو (خوراک)","fr":"Tétraodon","hu":"Fugu","hy":"Ֆուգու","id":"Fugu","it":"Fugu (gastronomia)","ja":"フグ","jv":"Fugu","ko":"복어","nl":"Fugu (gerecht)","nb":"Fugu (fisk)","pt":"Baiacu","ru":"Фугу","sr":"Фугу","sv":"Fugu","ta":"புகு","th":"ฟูงุ","tr":"Fugu","uk":"Фуґу","ur":"فوگو","uz":"Fugu","vi":"Fugu","zh":"河魨"},"sourceLanguage":"ja"},{"title":"Gyokuro","name":"Gyokuro","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Gyokuro","prepSummary":"玉露（ぎょくろ）とは、日本茶の一種。日本茶業中央会「緑茶の表示基準」では「一番茶の新芽が伸び出した頃からよしず棚などにコモ、藁、寒冷紗などの被覆資材で20日程度覆って、ほぼ完全に日光を遮った茶園（「覆下園」）から摘採した茶葉を煎茶と同様に製造したもの」と定義されている。 一般的に、茶において旨味の要因となるテアニンは根で生成され、幹を経由して葉に蓄えられる。テアニンに日光があたると、渋みの原因となるカテキンに変化する。玉露の原料となる茶葉では、収穫前に（最低二週間程度）日光を遮る被覆が施され、テアニンなどのアミノ酸を増加させ、逆にカテキン類（いわゆるタンニン）を減少させる加工がなされる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Gyokuro_img_0067.jpg/960px-Gyokuro_img_0067.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rama","licence":"CC BY-SA 2.0 fr","leadFile":"Gyokuro_img_0067.jpg","views":52021,"langs":["ca","cs","de","es","fi","fr","he","hy","ja","ko","nl","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ca":"Gyokuro","cs":"Gjokuro","de":"Gyokuro","es":"Gyokuro","fi":"Gyokuro","fr":"Gyokuro","he":"גיוקורו","hy":"Գյոկուրո","ja":"玉露","ko":"교쿠로","nl":"Gyokuro","ru":"Гёкуро","sv":"Gyokuro","th":"เกียวกูโระ","tr":"Gyokuro","uk":"Ґьокуро","vi":"Gyokuro","zh":"玉露"},"sourceLanguage":"ja"},{"title":"Hibachi","name":"Hibachi","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Hibachi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Charcoal_brazier%2Chibachi%2Ckatori-city%2Cjapan.jpg/960px-Charcoal_brazier%2Chibachi%2Ckatori-city%2Cjapan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY 3.0","leadFile":"Charcoal_brazier,hibachi,katori-city,japan.jpg","views":107005,"langs":["ca","cs","de","fr","he","id","ja","ms","pt","ro","ru","tr","uk","uz"],"langNames":{"ca":"Hibachi","cs":"Hibači","de":"Hibachi","fr":"Hibachi","he":"היבאצ'י","id":"Hibachi","ja":"火鉢","ms":"Hibachi","pt":"Hibachi","ro":"Hibachi","ru":"Хибати","tr":"Hibachi","uk":"Хібачі","uz":"Hibati"}},{"title":"Hijiki","name":"Hijiki","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Hijiki","prepSummary":"Hijiki is green to brown in colour when found in the wild. Fishermen and professional divers harvest the hijiki with a sickle at low tide during the spring tide from May to March. After collection, the seaweed is boiled and dried before being sold as dried hijiki. Once processed, dried hijiki turns black. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish that goes by the same name. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Icones_of_Japanese_algae_%28Pl._CXXVIII%29_%288006311177%29.jpg/960px-Icones_of_Japanese_algae_%28Pl._CXXVIII%29_%288006311177%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Okamura, Kintaro","licence":"Public domain","leadFile":"Icones_of_Japanese_algae_(Pl._CXXVIII)_(8006311177).jpg","views":27852,"langs":["ar","ca","de","es","eu","fa","fr","id","it","ja","ko","ms","pl","pt","ru","ta","th","tr","uk","zh"],"langNames":{"ar":"هيجيكي","ca":"Iziki","de":"Hijiki","es":"Sargassum fusiforme","eu":"Hijiki","fa":"هیجیکی","fr":"Hijiki","id":"Hijiki","it":"Sargassum fusiforme","ja":"ヒジキ","ko":"톳","ms":"Hijiki","pl":"Hijiki","pt":"Hijiki","ru":"Хидзики","ta":"ஹிஜிகி","th":"ฮิจิกิ","tr":"Hijiki","uk":"Хіджікі","zh":"羊栖菜"},"notFood":"a taxon"},{"title":"Hikimi wasabi","name":"Hikimi wasabi","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Hikimi_wasabi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Compare_Hikimi_Wasabi_Color_And_Taste.jpg/960px-Compare_Hikimi_Wasabi_Color_And_Taste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MIURA, Yuji","licence":"CC BY-SA 4.0","leadFile":"Compare_Hikimi_Wasabi_Color_And_Taste.jpg","views":1566},{"title":"Honzen-ryōri","name":"Honzen-ryōri","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Honzen-ry%C5%8Dri","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/NIBITASHI.jpg/960px-NIBITASHI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomoya Nozaki","licence":"CC BY 2.0","leadFile":"NIBITASHI.jpg","views":5262},{"title":"Ikejime","name":"Ikejime","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Ikejime","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Tegaki_%28%E6%89%8B%E9%89%A4%29.jpg/960px-Tegaki_%28%E6%89%8B%E9%89%A4%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tibboh","licence":"CC BY-SA 4.0","leadFile":"Tegaki_(手鉤).jpg","views":44562},{"title":"Kaiseki","name":"Kaiseki","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Kaiseki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Jisaku_Kaiseki_Ryori_01.jpg/960px-Jisaku_Kaiseki_Ryori_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Jisaku_Kaiseki_Ryori_01.jpg","views":108054},{"title":"Kamaboko","name":"Kamaboko","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Kamaboko","ingredients":["White fish"],"prepSummary":"is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm. These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. is often sold in semicylindrical loaves, some featuring artistic patterns, such as the pink spiral on each slice of, named after the well-known tidal whirlpool near the Japanese city of Naruto. There is no precise English translation for. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/32/Kamaboko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Kamaboko.jpg","views":75464,"langs":["ar","da","de","es","eu","fa","fr","id","it","ja","jv","ko","ms","nb","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"كامبوكو","da":"Kamaboko","de":"Kamaboko","es":"Kamaboko","eu":"Kamaboko","fa":"کالباس ماهی","fr":"Kamaboko","id":"Kamaboko","it":"Kamaboko","ja":"蒲鉾","jv":"Kamaboko","ko":"가마보코","ms":"Kamaboko","nb":"Kamaboko","pt":"Kamaboko","ru":"Камабоко","sv":"Kamaboko","th":"คามาโบโกะ","tr":"Kamaboko","uk":"Камабоко","vi":"Kamaboko","zh":"蒲鉾"}},{"title":"Kjellmaniella","name":"Kjellmaniella","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Kjellmaniella","views":665,"notFood":"a taxon"},{"title":"Kombu","name":"Kombu","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Kombu","prepSummary":"Kombu is sold dried (dashi konbu) or pickled in vinegar (su konbu) or as a dried shred (oboro konbu, tororo konbu or shiraga konbu). It may also be eaten fresh in sashimi. Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Konbu dashi is made by putting either whole dried or powdered kombu in cold water and heating it to near-boiling. The softened kombu is commonly eaten after cooking or is sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin. Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Kombu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alice Wiegand, (Lyzzy)","licence":"CC BY-SA 3.0","leadFile":"Kombu.jpg","views":97658,"langs":["ca","cs","de","es","fa","fi","fr","he","hu","id","is","it","ja","jv","kk","ko","ms","nl","pl","pt","ru","sk","th","tr","uk","vi","zh"],"langNames":{"ca":"Kombu","cs":"Kombu","de":"Kombu","es":"Kombu","fa":"کونبو","fi":"Konbu","fr":"Kombu","he":"אצת קומבו","hu":"Kombu","id":"Kombu","is":"Kombu","it":"Kombu","ja":"コンブ","jv":"Kombu","kk":"Комбу","ko":"콤부","ms":"Kombu","nl":"Kombu","pl":"Kombu","pt":"Kombu","ru":"Комбу","sk":"Konbu","th":"คมบุ","tr":"Kombu","uk":"Комбу (страва)","vi":"Kombu","zh":"海带 (食材)"}},{"title":"Korokke","name":"Korokke","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Korokke","ingredients":["Meats","potato","panko"],"prepSummary":"コロッケ（Korokke）は、茹でて潰したジャガイモやクリームソースに挽肉や野菜などを混ぜ合わせ、丸めて衣で包み、食用油でフライ状に揚げた、日本の洋食の一つ。西洋料理のクロケット（、）を模倣して考案された。単にコロッケといった場合はジャガイモを使ったものを指し、クリームソースを使ったものはクリームコロッケと呼ばれて区別される。日本国外に逆輸出された日本式コロッケは、日本語そのままに \"Korokke\" と呼ばれている。潰したジャガイモを使用したカツであり、ジャガイモの代わりに魚を具材に使用した場合は魚カツと呼ばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Potato_croquettes_001.jpg/960px-Potato_croquettes_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Potato_croquettes_001.jpg","views":37419,"langs":["ar","az","es","fa","fr","hy","ja","jv","ko","pa","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"كوروكي","az":"Korokke","es":"Korokke","fa":"کوروکه","fr":"Korokke","hy":"Կորոկե","ja":"コロッケ","jv":"Korokké","ko":"고로케","pa":"ਕੋਰੋਕੇ","pt":"Korokke","ru":"Короккэ","th":"โครกเกะ","tr":"Korokke","uk":"Корокке","vi":"Korokke","zh":"日式可樂餅"},"sourceLanguage":"ja"},{"title":"Koya-dofu","name":"Koya-dofu","country":"Japan","url":"https://en.wikipedia.org/wiki/Koya-dofu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Koya-dofu_%282012.07.31%29.jpg/960px-Koya-dofu_%282012.07.31%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lombroso","licence":"CC BY-SA 3.0","leadFile":"Koya-dofu_(2012.07.31).jpg","views":9173},{"title":"Kukicha","name":"Kukicha","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Kukicha","prepSummary":"茎茶（くきちゃ、英語： もしくは ）は、日本の緑茶の一種。棒茶（ぼうちゃ）とも呼ばれる。 チャノキ (Camellia sinensis) から採れる茶の若枝、茶葉の柄、新芽の茎を混ぜて作られる。芽茶、粉茶とともに出物と呼ばれ、荒茶から煎茶を製造する過程で取り除かれた部分から作るものである。 需要と供給の極端なアンバランスのため価格が安く、そのため「二級品」とされがちであるが、甘味・旨味・香り成分は葉よりもむしろ茎の方が豊富であり、茶の抽出源として優れた面も多い部位である。 玉露や高級な煎茶の茶葉から作られた茎茶のことを特に雁ヶ音（かりがね）、白折（しらおれ）と呼び、玉露の旨味と茎茶独特の風味から珍重される。 淹れ方や抽出時間は煎茶や玉露など、元になった茶葉と同様である。水色（すいしょく）は薄いが、さわやかな味と香りがあり、またアミノ酸が多く含まれる部位であるため旨味が強いのも特徴である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Kukicha.jpg/960px-Kukicha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Kukicha.jpg","views":25221,"langs":["ca","cs","de","es","fr","he","it","ja","ko","ms","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Kukitxa","cs":"Kukiča","de":"Kukicha","es":"Kukicha","fr":"Kukicha","he":"קוקיצ'ה","it":"Kukicha","ja":"茎茶","ko":"구키차","ms":"Kukicha","ru":"Кукитя","th":"คูกิจะ","tr":"Kukicha","uk":"Кукіча","vi":"Kukicha","zh":"莖茶"},"sourceLanguage":"ja"},{"title":"Kushiyaki","name":"Kushiyaki","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Kushiyaki","ingredients":["Beef","pork","seafood","seasonal vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Charcoal_broiled_Ayu.JPG/960px-Charcoal_broiled_Ayu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomomarusan","licence":"CC BY 2.5","leadFile":"Charcoal_broiled_Ayu.JPG","views":18825},{"title":"Matsutake","name":"Matsutake","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Matsutake","prepSummary":"マツタケ（松茸、学名: Tricholoma matsutake）は、キシメジ科キシメジ属キシメジ亜属マツタケ節の中型から大型のキノコの一種。日本やロシアを含むアジアとヨーロッパ、北アメリカに分布する（「#主な産地」参照）。和名の由来は、主にマツ林に発生することから名付けられている。地方名として、マツダケ、マツキノゴなどともよばれている。秋にアカマツの単相林のほか針葉樹が優占種となっている混合林の地上に生え、腐植質の少ない比較的乾燥した土壌を好む。菌糸体の生育温度範囲は5 - 30℃、最適温度は22 - 25℃、最適pHは4.5 - 5.5であり、菌糸の成長速度は遅い。生育地となる松林が世界的に松枯れなどの病気に悩まされていることなどもあって、減少傾向にある（「#保全状況」参照）。国際自然保護連合（IUCN）が2020年7月に絶滅危惧種に指定した。 特有な芳香があり、日本では高級な食用キノコとして珍重されるが、日本国外では不快な臭いとみなされていることが多い。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Matsutake.jpg/960px-Matsutake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomomarusan","licence":"CC BY 2.5","leadFile":"Matsutake.jpg","views":66987,"langs":["ar","az","ca","cs","cy","da","de","es","et","eu","fa","fi","fr","gl","id","it","ja","jv","ko","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"متستاكة","az":"Matsutake","ca":"Matsutake","cs":"Čirůvka větší","cy":"Marchog sbeislyd","da":"Duft-ridderhat","de":"Matsutake","es":"Tricholoma matsutake","et":"Männiheinik","eu":"Tricholoma matsutake","fa":"ماتسوتاکه","fi":"Tuoksuvalmuska","fr":"Matsutaké","gl":"Matsutake","id":"Jamur pinus","it":"Tricholoma matsutake","ja":"マツタケ","jv":"Matsutaké","ko":"송이","pl":"Gąska sosnowa","pt":"Matsutake","ru":"Мацутакэ","sv":"Goliatmusseron","th":"เห็ดสน","tr":"Matsutake","uk":"Мацутаке","vi":"Matsutake","zh":"松口蘑"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Miso","name":"Miso","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Miso","ingredients":["Fermented soybeans","salt","kōji (Aspergillus oryzae)"],"prepSummary":"Miso typically comes as a paste in a sealed container requiring refrigeration after opening. Natural miso is a living food containing many beneficial microorganisms such as Tetragenococcus halophilus, which can be killed by overcooking. For this reason, the miso should be added to soups or other foods prepared just before they are removed from the heat.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Miso_001.jpg/960px-Miso_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://publicdomainq.net/miso-0018849/","licence":"CC0","leadFile":"Miso_001.jpg","views":314532,"langs":["ar","az","bg","ca","cs","da","de","el","es","eu","fa","fi","fr","gl","he","hu","id","it","ja","jv","ko","lt","ml","ms","my","nb","nl","pl","pt","ru","sl","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"ميسو","az":"Miso","bg":"Мисо","ca":"Miso","cs":"Miso","da":"Miso","de":"Miso","el":"Μίσο","es":"Miso","eu":"Miso","fa":"میسو","fi":"Miso","fr":"Miso","gl":"Miso","he":"מיסו","hu":"Miszo","id":"Miso","it":"Miso","ja":"味噌","jv":"Miso","ko":"미소 (음식)","lt":"Sojų pasta","ml":"മിസോ","ms":"Miso","my":"မီဆို","nl":"Miso","nb":"Miso","pl":"Miso","pt":"Missô","ru":"Мисо","sl":"Miso","sr":"Мисо","sv":"Miso","th":"มิโซะ","tl":"Miso","tr":"Miso","uk":"Місо","uz":"Miso","vi":"Miso","zh":"味噌"}},{"title":"Okara (food)","name":"Okara (food)","country":"Japan","url":"https://en.wikipedia.org/wiki/Okara_(food)","prepSummary":"Okara is a food by-product from tofu and soy drink production. In 1983 it was estimated that the annual yield for okara in Japan was approximately 70,000 metric tons. Due to its high moisture and nutrient content, okara is highly prone to biodegradation,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Okara_%28soybean_pulp%29.jpg/960px-Okara_%28soybean_pulp%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pax Ahimsa Gethen","licence":"CC BY-SA 3.0","leadFile":"Okara_(soybean_pulp).jpg","views":29213,"langs":["ca","cs","de","es","fr","hr","id","it","ja","jv","ko","lt","pl"],"langNames":{"ca":"Polpa de soia","cs":"Okara","de":"Okara (Lebensmittel)","es":"Pulpa de soya","fr":"Pulpe de soja","hr":"Sojino meso","id":"Okara (makanan)","it":"Polpa di soia","ja":"おから","jv":"Okara","ko":"비지","lt":"Sojų išspaudos","pl":"Okara (produkt spożywczy)"}},{"title":"Ramen","name":"Ramen","country":"China","region":"China (origin) Yokohama Chinatown","url":"https://en.wikipedia.org/wiki/Ramen","ingredients":["Chinese-style alkaline wheat noodles","meat- or fish-based broth","vegetables or meat"],"prepSummary":"拉麵（，），在日本中华料理中出現的麵條食物種類之一。日本拉麵在日本其他常见名称包括中華蕎麥麵等 。 在明治時期與大正時期，又有南京蕎麥麵、支那蕎麥麵、清國蕎麥麵或清蕎麥麵等稱呼，這些稱呼在第二次世界大戰結束後，已非常少見，日本現在都稱拉麺或者是中華蕎麥麵。在大中華地區又稱為日本拉麵或日式拉麵，用以跟中式拉麵作區分。 現在的日本拉麵，源自中國廣東的廣東湯麵，以前日本民間的主要流行麵食是日本本土的蕎麥麵，因為日本沒產小麥只有產蕎麥。直到明治時期中國廣東廚師來到橫濱、神戶、長崎等日本的港口引進家鄉的麵食，拉麵在日本才開始發展萌芽。之後完成日本獨自進化的拉麵，便在全國各處遍地開花。 而日本拉麵的麵條又稱，源自中國陝西、山西的搷條麵。搷條麵又稱拉麵或抻麵為鹼水麵條。鹼水用來讓麵條更加彈牙，並產生鹼水麵條特有的香氣，麵條也會呈現黃色。 中國拉麵麵條製法大多用手拉伸以強化麩質組織構造，進而創造勁道十足的麵條。日本拉麵麵條製法是使用「製麵機」製造而成，以兩條滾輪向內側旋轉，然後將已加水揉製的帶狀麵團放入其中。帶狀麵團在經過數次的滾輪整平後，用於取代用手拉伸，再用切刀切成麵條。拉麵麵條並不只用在日本拉麵，另一個日本麵食也使用拉麵麵條。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Shoyu_Ramen%EF%BC%88Tokyo_Ramen%EF%BC%89_-_01.jpg/960px-Shoyu_Ramen%EF%BC%88Tokyo_Ramen%EF%BC%89_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quercus acuta","licence":"CC BY-SA 4.0","leadFile":"Shoyu_Ramen（Tokyo_Ramen）_-_01.jpg","views":470386,"langs":["ar","as","az","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hu","hy","id","it","ja","jv","ka","kn","ko","lt","lv","ml","mn","ms","nb","ne","nl","pa","pl","pt","ro","ru","si","sk","sr","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"رامن","as":"ৰামেন নুডল্‌চ","az":"Ramen","bn":"রামেন","ca":"Ramen","cs":"Rámen","da":"Ramen","de":"Ramen","el":"Ράμεν","es":"Ramen","et":"Raamen","eu":"Ramen","fa":"رامن","fi":"Rāmen","fr":"Rāmen","gl":"Ramen","ha":"Ramen","he":"ראמן","hi":"रामेन","hu":"Rámen","hy":"Ռամեն","id":"Ramen","it":"Ramen","ja":"ラーメン","jv":"Ramèn","ka":"რამენი","kn":"ರಾಮೆನ್","ko":"라멘","lt":"Ramenai","lv":"Rāmens","ml":"റാമെൻ","mn":"Рамэн","ms":"Ramen","ne":"रामेन","nl":"Ramen (gerecht)","nb":"Ramen","pa":"ਰਾਮੇਨ","pl":"Rāmen","pt":"Ramen","ro":"Ramen","ru":"Рамэн","si":"රාමෙන්","sk":"Rámen","sr":"Рамен","sv":"Ramen","ta":"றாமென்","th":"ราเม็ง","tl":"Ramen","tr":"Rāmen","uk":"Рамен","uz":"Ramen","vi":"Ramen","zh":"日本拉面"},"sourceLanguage":"zh"},{"title":"Saccharina japonica","name":"Saccharina japonica","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Saccharina_japonica","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Dasima_2.jpg/960px-Dasima_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"freddy an","licence":"CC0","leadFile":"Dasima_2.jpg","views":12606,"notFood":"a taxon"},{"title":"Saikyoyaki","name":"Saikyoyaki","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Saikyoyaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Sawara_Saikyo-yaki.jpg/960px-Sawara_Saikyo-yaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Totti","licence":"CC BY-SA 4.0","leadFile":"Sawara_Saikyo-yaki.jpg","views":3914},{"title":"Sakurajima radish","name":"Sakurajima radish","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Sakurajima_radish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Sakurajima_daikon.jpg/960px-Sakurajima_daikon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jason7825","licence":"CC BY-SA 3.0","leadFile":"Sakurajima_daikon.jpg","views":6821,"notFood":"a taxon"},{"title":"Senbei","name":"Senbei","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Senbei","ingredients":["Japanese rice (uruchimai)"],"prepSummary":"Senbei are made from glutinous rice which has been steamed for 15 to 20 minutes before being pounded into dough. After several days of refrigeration, the dough is cut into shapes. Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of soy sauce and mirin. They may then be wrapped with a layer of nori.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Japanese_Senbeis.jpg/960px-Japanese_Senbeis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DryPot","licence":"CC BY 2.5","leadFile":"Japanese_Senbeis.jpg","views":50435,"langs":["az","da","de","es","fa","fr","id","it","ja","jv","ko","ms","nl","pt","ru","th","tr","uk","zh"],"langNames":{"az":"Senbey","da":"Sembei","de":"Senbei","es":"Senbei","fa":"سنبی","fr":"Senbei","id":"Senbei","it":"Senbei","ja":"煎餅","jv":"Senbei","ko":"센베이","ms":"Senbei","nl":"Japanse zoutjes","pt":"Sembei","ru":"Сэмбэй","th":"เซ็มเบ","tr":"Senbei","uk":"Сембей","zh":"煎餅 (日本)"}},{"title":"Shichirin","name":"Shichirin","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Shichirin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/ShichirinSanma_Japan.JPG/960px-ShichirinSanma_Japan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DryPot","licence":"CC BY-SA 3.0","leadFile":"ShichirinSanma_Japan.JPG","views":19858},{"title":"Shiitake","name":"Shiitake","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Shiitake","prepSummary":"シイタケ（椎茸、香蕈、学名：）は、ハラタケ目ツキヨタケ科に分類される中型から大型のキノコ。野生シイタケ（L.edodes s.l.）はアジアからパプアニューギニア、ニュージーランド、オーストラリアのタスマニア島にかけて分布しているが、地理的集団が認められ形態的に多様である。また中華料理では乾シイタケを戻して使用することが多く、中華圏では生シイタケよりも乾シイタケのほうが需要が高い。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Shiitakegrowing.jpg/960px-Shiitakegrowing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"frankenstoen from Portland, Oregon","licence":"CC BY 2.0","leadFile":"Shiitakegrowing.jpg","views":145965,"langs":["ar","az","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hu","id","is","it","ja","jv","ko","lv","ms","nb","ne","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"شيتاكيه","az":"Şiitake","ca":"Xiitake","cs":"Houževnatec jedlý","da":"Shiitake","de":"Shiitake","el":"Σιτάκε","es":"Lentinula edodes","et":"Šiitake","eu":"Shiitake","fa":"شیتاکه","fi":"Siitake","fr":"Lentinula edodes","gl":"Shiitake","he":"שיטאקי","hi":"शिताके कवक","hr":"Šitake","hu":"Siitake","id":"Jamur shitake","is":"Tókasveppur","it":"Lentinula edodes","ja":"シイタケ","jv":"Shiitake","ko":"표고","lv":"Šitake","ms":"Shiitake","ne":"मृगे च्याउ","nl":"Shiitake","nb":"Shiitake","pl":"Twardnik japoński","pt":"Shiitake","ro":"Lentinula edodes","ru":"Шиитаке","sk":"Húževnatec jedlý","sl":"Užitni nazobčanec","sr":"Шитаке печурка","sv":"Shiitake","ta":"ஓக்மரக் காளான்","th":"เห็ดหอม","tr":"Şitaki mantarı","uk":"Шиїтаке","ur":"شاہ بلوط کی کھمبی","vi":"Nấm hương","zh":"香菇"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Shimeji","name":"Shimeji","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Shimeji","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Asian_mushrooms.jpg/960px-Asian_mushrooms.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FotoosVanRobin from Netherlands","licence":"CC BY-SA 2.0","leadFile":"Asian_mushrooms.jpg","views":41645},{"title":"The staff ate it later","name":"The staff ate it later","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/The_staff_ate_it_later","photo":"https://upload.wikimedia.org/wikipedia/commons/d/df/Cake_%28and_telop%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"逃亡者 (ja:利用者:逃亡者)","licence":"Public domain","leadFile":"Cake_(and_telop).jpg","views":158081},{"title":"Sumiso","name":"Sumiso","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Sumiso","ingredients":["Miso","vinegar","sugar"],"views":2288},{"title":"Taiwan mazesoba","name":"Taiwan mazesoba","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Taiwan_mazesoba","ingredients":["Chinese wheat noodles","meat- or fish-based sauce","vegetables or meat"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/8/89/%E5%8F%B0%E6%B9%BE%E3%81%BE%E3%81%9C%E3%81%9D%E3%81%B0.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"三浦123","licence":"CC BY-SA 3.0","leadFile":"台湾まぜそば.jpg","views":14025},{"title":"Takuan","name":"Takuan","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Takuan","ingredients":["Daikon"],"prepSummary":"沢庵漬け（たくあんづけ）は、大根の漬物の一種。主に日本で食べられる。たくあん、たくわんなどとも呼ばれる。 大根を天日干しまたは塩押しして脱水し、糖類や塩等を加えた糠に漬けたもの（脱水の方法により、天日干したくあん、塩押したくあんと呼ばれる）。またはこれに糖類、果汁、みりん、香辛料、削り節、昆布等を加えて味付けした漬物である。 代表的な漬物で天保年間に初版が刊行された『漬物塩嘉言』では香物の第一としている。","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Takuan.jpg/960px-Takuan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alice Wiegand, (Lyzzy)","licence":"CC BY-SA 3.0","leadFile":"Takuan.jpg","views":29515,"langs":["ar","da","de","es","fa","fr","hy","id","it","ja","jv","ko","ms","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"فجل مخلل","da":"Takuan","de":"Takuan","es":"Takuan","fa":"تاکوآن","fr":"Takuwan","hy":"Տակուան","id":"Takuan","it":"Takuan","ja":"沢庵漬け","jv":"Takuan","ko":"단무지","ms":"Takuan","ru":"Такуан","th":"ไชโป๊ญี่ปุ่น","tr":"Takuan","uk":"Такуан","vi":"Takuan","zh":"沢庵"},"sourceLanguage":"ja"},{"title":"Tamagoyaki","name":"Tamagoyaki","country":"Japan","url":"https://en.wikipedia.org/wiki/Tamagoyaki","ingredients":["Egg"],"prepSummary":"There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally, soy sauce and mirin are used in some recipes. Alternative versions include \"dashimaki tamago\" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/%E9%B3%A5%E7%84%BC%E3%81%8D%E5%B1%85%E9%85%92%E5%B1%8B_%2839394233682%29.jpg/960px-%E9%B3%A5%E7%84%BC%E3%81%8D%E5%B1%85%E9%85%92%E5%B1%8B_%2839394233682%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"極地狐","licence":"CC BY 2.0","leadFile":"鳥焼き居酒屋_(39394233682).jpg","views":69710},{"title":"Tamagozake","name":"Tamagozake","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Tamagozake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/%E5%8D%B5%E9%85%92.png/960px-%E5%8D%B5%E9%85%92.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"UmeMatsuzaka","licence":"CC BY-SA 4.0","leadFile":"卵酒.png","views":8307,"langs":["es","id","ja","ko","pt"],"langNames":{"es":"Tamagozake","id":"Tamagozake","ja":"卵酒","ko":"다마고자케","pt":"Tamagozake"}},{"title":"Tempura","name":"Tempura","country":"Japan","region":"Nagasaki","url":"https://en.wikipedia.org/wiki/Tempura","prepSummary":"天ぷら（てんぷら、天麩羅）は、魚介や肉、野菜等の食材を小麦粉を主体とした衣で包み、油で揚げて調理する日本料理である。 日本においては長崎天ぷらを起源として東へ伝わり、「江戸の三味」の一つ となり、江戸料理すなわち江戸（東京）の郷土料理となっている。現代では、天ぷらは日本国内外で食されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Tempura_01.jpg/960px-Tempura_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yaco*","licence":"CC BY 2.0","leadFile":"Tempura_01.jpg","views":181524,"langs":["ar","as","az","ca","cs","da","de","el","es","eu","fa","fi","fr","he","hr","hu","hy","id","it","ja","jv","ka","kk","ko","ms","my","nb","nl","pl","pt","ru","sk","sl","sr","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"تيمبورا","as":"টেম্পুৰা","az":"Tempura","ca":"Tempura","cs":"Tempura","da":"Tempura","de":"Tempura","el":"Τεμπούρα","es":"Tempura","eu":"Tenpura","fa":"تمپورا (غذا)","fi":"Tempura","fr":"Tempura","he":"טמפורה","hr":"Tenpura","hu":"Tempura","hy":"Տեմպուրա","id":"Tempura","it":"Tempura","ja":"天ぷら","jv":"Tempura","ka":"ტემპურა","kk":"Темпура","ko":"덴푸라","ms":"Tempura","my":"တမ်ပူရာ","nl":"Tempura","nb":"Tempura","pl":"Tempura","pt":"Tempura","ru":"Тэмпура","sk":"Tempura","sl":"Tempura","sr":"Тенпура","sv":"Tempura","th":"เท็มปูระ","tl":"Tempura","tr":"Tempura","uk":"Темпура","vi":"Tempura","zh":"天婦羅"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tenkasu","name":"Tenkasu","country":"Japan","region":"Udon","url":"https://en.wikipedia.org/wiki/Tenkasu","ingredients":["Batter"],"prepSummary":"天かす（てんかす、天カス、天滓とも書く）とは、天ぷらを揚げる時に生じる揚げかす（天ぷらのカス）のことである。食品廃材として廃棄される一方、揚げ物と同様の風味、油のコク、食感を得られるため、他の料理の添え物や材料として利用されることもある。 揚げ玉（あげだま、揚玉とも書く）とも称されるが、天かすと揚げ玉では細かな違いがある（違いに関しては後述）。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Tenkasu_detail.jpg/960px-Tenkasu_detail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nihonjoe","licence":"CC BY-SA 3.0","leadFile":"Tenkasu_detail.jpg","views":10654,"langs":["de","es","fr","it","ja","th","zh"],"langNames":{"de":"Tenkasu","es":"Tenkasu","fr":"Tenkasu","it":"Tenkasu","ja":"天かす","th":"เท็งกาซุ","zh":"天婦羅花"},"sourceLanguage":"ja"},{"title":"Toso","name":"Toso","country":"Japan","region":"Japanese New Year foods","url":"https://en.wikipedia.org/wiki/Toso","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Otoso.jpg/960px-Otoso.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Otoso.jpg","views":5109},{"title":"Tsukemen","name":"Tsukemen","country":"Japan","region":"Tokyo","url":"https://en.wikipedia.org/wiki/Tsukemen","ingredients":["Cold ramen noodles","broth"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Tsukemen_at_a_Tokyo_restaurant.jpg/960px-Tsukemen_at_a_Tokyo_restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0","leadFile":"Tsukemen_at_a_Tokyo_restaurant.jpg","views":43048,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Unagi","name":"Unagi","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Unagi","ingredients":["Eel"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg/960px-%E5%B0%8F%E5%B7%9D%E8%8F%8A%E9%B0%BB%E9%AD%9A%E9%A3%AF_%2849287165332%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wei-Te Wong from Taipei City, Taiwan, Republic of China","licence":"CC BY-SA 2.0","leadFile":"小川菊鰻魚飯_(49287165332).jpg","views":82443,"langs":["ar","az","da","de","es","fa","fr","id","it","ja","jv","pt","ru","th","tr","vi"],"langNames":{"ar":"أوناغي","az":"Unaqi","da":"Unagi","de":"Unagi","es":"Unagi","fa":"اوناگی (غذا)","fr":"Unagi (cuisine)","id":"Unagi","it":"Unagi","ja":"ウナギ","jv":"Unagi","pt":"Unagui","ru":"Унаги","th":"อูนางิ","tr":"Unagi","vi":"Unagi"}},{"title":"Wakame","name":"Wakame","country":"Japan","region":"Japaneseterms","url":"https://en.wikipedia.org/wiki/Wakame","prepSummary":"ワカメ（若布、裙蔕菜、学名: ）は、褐藻綱コンブ目チガイソ科に分類される大型の海藻の1種。標準和名は「ワカメ」である。日本を含む東アジアの海域を主な分布域とする。 根のような付着器で岩に付着し、羽状に分岐した葉状部は膜質で柔らかく食用になる。この藻体は胞子体であり、茎状部の基部に「胞子葉」（成実葉、メカブ）と呼ばれる単子嚢をつける器官を形成、ここから放出された遊走子（鞭毛をもつ胞子）が微小な配偶体になり、卵と精子を形成、受精卵が再び大きな胞子体になる。 食品としての「わかめ」は、主に葉体（わかめ）、中茎（茎わかめ）、胞子葉（めかぶ）で構成される。日本や朝鮮では広く食用とされ、味噌汁やスープ、酢の物、煮物、サラダ、乾物、ふりかけなどの形で食される。ワカメ生産の大部分は養殖品であり、日本、朝鮮、中国では大量に養殖されている。人間活動に伴って世界中に帰化しており、世界の侵略的外来種ワースト100にも選定されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/CSIRO_ScienceImage_952_Undaria_pinnatifida_Japanese_kelp.jpg/960px-CSIRO_ScienceImage_952_Undaria_pinnatifida_Japanese_kelp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"division, CSIRO","licence":"CC BY 3.0","leadFile":"CSIRO_ScienceImage_952_Undaria_pinnatifida_Japanese_kelp.jpg","views":86703,"langs":["ar","ca","cs","da","de","eu","fa","fi","fr","gl","he","id","it","ja","ko","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"واكامي","ca":"Wakame","cs":"Wakame","da":"Wakametang","de":"Wakame","eu":"Wakame","fa":"واکامه","fi":"Wakame","fr":"Wakame","gl":"Wakame","he":"ואקאמה","id":"Wakame","it":"Wakame","ja":"ワカメ","ko":"미역","nl":"Wakame","pl":"Wakame","pt":"Wakame","ru":"Вакамэ","sv":"Wakame","th":"วากาเมะ","tr":"Wakame","uk":"Вакаме","vi":"Tảo bẹ Undaria","zh":"裙带菜"},"sourceLanguage":"ja"},{"title":"Wasabi","name":"Wasabi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Wasabi","prepSummary":"Traditional wasabi growing methods generally make use of a stream of flowing water without recycling and a permeable medium (instead of soil). The oldest cultivation method, called the Jizawa style (地沢式 \"ground pond style\") involves the spreading of pebbles and sand on wasabi fields on steep terrain with an inclination of 3-4%. A variant is the Hokusun style (北寸式) of 1897, an improvement of Tatamiishi making use of drain pipes. Keiryu style (渓流式 \"stream style\") of the middle 18th century sees fields built alongside a sloping stream. Rocks and small stones are laid to provide a medium. It is known for efficiently making use of water in low-rainfall conditions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Wasabia_japonica_4.JPG/960px-Wasabia_japonica_4.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Qwert1234","licence":"CC BY-SA 3.0","leadFile":"Wasabia_japonica_4.JPG","views":357359,"langs":["af","ar","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ha","he","hi","hr","hu","hy","id","it","ja","jv","ko","lt","ms","nb","nl","pl","pt","ro","ru","sl","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Wasabi","ar":"وسابي","az":"Vasabi","bg":"Уасаби","ca":"Rave japonès","cs":"Eutrema japonská","da":"Wasabi","de":"Wasabi","el":"Γουασάμπι","es":"Eutrema japonicum","et":"Jaapani vasaabia","eu":"Wasabi","fa":"واسابی","fi":"Maustekrassi","fr":"Wasabi","ha":"Wasabi","he":"ואסאבי","hi":"वसाबी","hr":"Wasabi","hu":"Vaszabi","hy":"Վասաբի","id":"Wasabi","it":"Eutrema japonicum","ja":"ワサビ","jv":"Wasabi","ko":"고추냉이","lt":"Japoninis pipirkrienis","ms":"Wasabi","nl":"Eutrema japonicum","nb":"Wasabi (plante)","pl":"Chrzan japoński","pt":"Wasabi","ro":"Wasabi","ru":"Васаби","sl":"Vasabi","sv":"Wasabi","th":"วาซาบิ","tl":"Wasabi","tr":"Vasabi","uk":"Васабі","uz":"Vasabi","vi":"Wasabi","zh":"山葵"},"notFood":"a taxon"},{"title":"Yakiniku","name":"Yakiniku","country":"Japan","region":"Japanese Korean","url":"https://en.wikipedia.org/wiki/Yakiniku","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Yakiniku_002.jpg/960px-Yakiniku_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathan Lin","licence":"CC BY-SA 2.0","leadFile":"Yakiniku_002.jpg","views":107044,"langs":["ar","de","es","fa","fr","id","it","ja","jv","ko","ms","pa","pt","ru","sl","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"ياكينيكو","de":"Yakiniku","es":"Yakiniku","fa":"یاکی‌نیکو","fr":"Yakiniku","id":"Yakiniku","it":"Yakiniku","ja":"焼肉","jv":"Yakiniku","ko":"야키니쿠","ms":"Yakiniku","pa":"ਯਾਕੀਨਿਕੂ","pt":"Yakiniku","ru":"Якинику","sl":"Jakiniku","sv":"Yakiniku","th":"ยากินิกุ","tr":"Yakiniku","uk":"Якініку","uz":"Yakiniku","vi":"Yakiniku","zh":"燒肉 (日本)"},"originClaims":["South Korea","Japan"]},{"title":"Yakitori","name":"Yakitori","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Yakitori","prepSummary":"The meat is cut into small, roughly uniform shapes and skewered with, then seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows the ingredients to cook quickly while imparting a crunchy texture to the skin. Although gas and electric heat sources are sometimes used, they do not develop the same aromas or textures. Traditionally, is cooked on portable charcoal grills. That is the method most often employed by. However, restaurants often use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Cooking_yakitori.jpg/960px-Cooking_yakitori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"竹麦魚(Searobin)","licence":"CC BY-SA 3.0","leadFile":"Cooking_yakitori.jpg","views":103243},{"title":"Japanese curry","name":"Japanese curry","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Japanese_curry","ingredients":["Vegetables (onions","carrots","potatoes)","meat (beef","pork","chicken)"],"prepSummary":"In 1945, Oriental Co Ltd developed a powdered instant curry roux, and in 1950, Bell Shokuhin Co Ltd developed a block-shaped instant curry roux, and Japanese curry quickly spread throughout Japan as a dish that could be easily prepared at home. Today, curry is one of the most popular daily dishes in Japan. In 2013, production totaled 7,570 tons of curry powder and 91,105 tons of ready-made sauces; sales in 2008 amounted to 7 billion yen for curry powder and 86 billion yen for ready-made sauces. By 2000, curry was a more frequent meal than sushi or tempura. Curry similar to that served in the Indian subcontinent is known as curry.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Beef_curry_rice_003.jpg/960px-Beef_curry_rice_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Beef_curry_rice_003.jpg","views":179962,"langs":["ar","ca","da","de","es","eu","fa","fr","gl","hi","hy","id","it","ja","jv","kn","ko","ms","pl","pt","ru","th","tl","tr","uk","ur","vi","zh"],"langNames":{"ar":"كاري ياباني","ca":"Curri japonès","da":"Karee","de":"Karē","es":"Curry japonés","eu":"Japoniar curry","fa":"کاری ژاپنی","fr":"Curry japonais","gl":"Curry xaponés","hi":"जापानी कड़ी","hy":"Ճապոնական կարի","id":"Kari Jepang","it":"Curry giapponese","ja":"日本のカレー","jv":"Kari Jepang","kn":"ಜಪಾನೀಸ್ ಕರಿ","ko":"일본 카레","ms":"Kari Jepun","pl":"Curry japońskie","pt":"Caril japonês","ru":"Японское карри","th":"แกงกะหรี่ญี่ปุ่น","tl":"Karing Hapones","tr":"Japon körisi","uk":"Японське карі","ur":"جاپانی کری","vi":"Cà ri Nhật Bản","zh":"日式咖喱"}},{"title":"Curry Shop Shimizu","name":"Curry Shop Shimizu","country":"Japan","region":"Japanese curry","url":"https://en.wikipedia.org/wiki/Curry_Shop_Shimizu","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Joypark_Chitose-funabashi_20210811.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"逃亡者","licence":"Public domain","leadFile":"Joypark_Chitose-funabashi_20210811.jpg","views":25926,"notFood":"a business"},{"title":"Ichibanya","name":"Ichibanya","country":"Japan","region":"Japanese curry","url":"https://en.wikipedia.org/wiki/Ichibanya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Headquarters_of_ICHIBANYA.JPG/960px-Headquarters_of_ICHIBANYA.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"アラツク","licence":"CC BY-SA 4.0","leadFile":"Headquarters_of_ICHIBANYA.JPG","views":24204,"notFood":"a business"},{"title":"Katsu curry","name":"Katsu curry","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Katsu_curry","ingredients":["Japanese rice","Japanese curry"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/%E3%81%A8%E3%82%93%E3%81%8B%E3%82%89%E4%BA%AD_%E6%AD%A6%E8%94%B5%E9%87%8E%E3%83%96%E3%83%A9%E3%83%83%E3%82%AF%E3%81%8B%E3%81%A4%E3%82%AB%E3%83%AC%E3%83%BC_-_1.jpg/960px-%E3%81%A8%E3%82%93%E3%81%8B%E3%82%89%E4%BA%AD_%E6%AD%A6%E8%94%B5%E9%87%8E%E3%83%96%E3%83%A9%E3%83%83%E3%82%AF%E3%81%8B%E3%81%A4%E3%82%AB%E3%83%AC%E3%83%BC_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3a","licence":"CC BY-SA 4.0","leadFile":"とんから亭_武蔵野ブラックかつカレー_-_1.jpg","views":62387},{"title":"Agedashi dōfu","name":"Agedashi dōfu","country":"Japan","url":"https://en.wikipedia.org/wiki/Agedashi_d%C5%8Dfu","ingredients":["Tofu","potato starch","corn starch","negi","daikon"],"course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Agedashi_tofu%2C_fried_tofu_with_broth.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HungryHuy","licence":"CC BY 2.0","leadFile":"Agedashi_tofu,_fried_tofu_with_broth.jpg","views":22166,"langs":["ar","es","fr","it","ja","jv","ka","ko","sv","th","uk","vi","zh"],"langNames":{"ar":"توفو مقلي","es":"Agedashi tofu","fr":"Agedashi dofu","it":"Agedashi tofu","ja":"揚げ出し豆腐","jv":"Agedashi dōfu","ka":"აგედაში დოფუ","ko":"아게다시도후","sv":"Agedashi tofu","th":"อาเงดาชิโดฟุ","uk":"Аґедаші дофу","vi":"Agedashi dōfu","zh":"炸豆腐"}},{"title":"Chicken katsu","name":"Chicken katsu","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Chicken_katsu","ingredients":["Fried chicken","panko Japanese rice"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Matsunoya_W_Mega_Chicken_Katsu_Set_20200923-04.jpg/960px-Matsunoya_W_Mega_Chicken_Katsu_Set_20200923-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"円周率３パーセント","licence":"CC BY-SA 4.0","leadFile":"Matsunoya_W_Mega_Chicken_Katsu_Set_20200923-04.jpg","views":96262},{"title":"Fried shrimp","name":"Fried shrimp","country":"Japan","url":"https://en.wikipedia.org/wiki/Fried_shrimp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Birra_%26_Blues_4.jpg/960px-Birra_%26_Blues_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://www.flickr.com/photos/nikonvscanon/","licence":"CC BY 2.0","leadFile":"Birra_&_Blues_4.jpg","views":14594,"langs":["ar","es","fa","jv","ko","tl","zh"],"langNames":{"ar":"روبيان مقلي","es":"Gamba frita","fa":"میگوی سرخ‌شده","jv":"Urang gorèng","ko":"새우튀김","tl":"Kamaron rebosado","zh":"炸蝦"}},{"title":"Furai","name":"Furai","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Furai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/%E3%81%A8%E3%82%93%E3%81%8B%E3%82%89%E4%BA%AD%E3%81%AE%E3%82%A8%E3%83%93%E3%83%95%E3%83%A9%E3%82%A4.jpg/960px-%E3%81%A8%E3%82%93%E3%81%8B%E3%82%89%E4%BA%AD%E3%81%AE%E3%82%A8%E3%83%93%E3%83%95%E3%83%A9%E3%82%A4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3a","licence":"CC BY-SA 4.0","leadFile":"とんから亭のエビフライ.jpg","views":5829},{"title":"Ganmodoki","name":"Ganmodoki","country":"Japan","url":"https://en.wikipedia.org/wiki/Ganmodoki","ingredients":["Tofu"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Ganmodoki.jpg/960px-Ganmodoki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pieria(Uploader and Photographer)","licence":"Public domain","leadFile":"Ganmodoki.jpg","views":7708,"langs":["ca","es","fr","id","it","ja","jv","kk","ko","ru","th","uk"],"langNames":{"ca":"Ganmodoki","es":"Ganmodoki","fr":"Ganmodoki","id":"Ganmodoki","it":"Ganmodoki","ja":"がんもどき","jv":"Ganmodoki","kk":"Гаммодоктер","ko":"간모도키","ru":"Гаммодоки","th":"กัมโมโดกิ","uk":"Гаммодокі"}},{"title":"Jakoten","name":"Jakoten","country":"Japan","url":"https://en.wikipedia.org/wiki/Jakoten","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Serving_jakoten_in_Dogo.jpg/960px-Serving_jakoten_in_Dogo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koppepan","licence":"CC BY 3.0","leadFile":"Serving_jakoten_in_Dogo.jpg","views":2661},{"title":"Kaki furai","name":"Kaki furai","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Kaki_furai","prepSummary":"The dish is prepared by coating raw oysters with flour and then covering them with panko flakes, a type of bread crumb. The oysters are then deep-fried at about for roughly two minutes, at which point, they should appear golden brown.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Cutlet_Oysters_in_Hong_Kong_Japanese_Restaurant.jpg/960px-Cutlet_Oysters_in_Hong_Kong_Japanese_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Cutlet_Oysters_in_Hong_Kong_Japanese_Restaurant.jpg","views":4533},{"title":"Kakiage","name":"Kakiage","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Kakiage","prepSummary":"The lump being fried is shaped into disks, and the kakiage are sometimes described as a pancake of sorts. It is also referred to as a type of fritter. The recipe may call for gently sliding the dollop of battered ingredients into hot oil, and since it may try to break apart, a spatula may be used to hold it into place until the shape has set. There is a modern-day implement being sold called a kakiage ring to assist in its cooking—a cylindrical, perforated sheet-metal mold on a handle.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Kakiage_tendon_by_chidorian.jpg/960px-Kakiage_tendon_by_chidorian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chidorian","licence":"CC BY-SA 2.0","leadFile":"Kakiage_tendon_by_chidorian.jpg","views":25540},{"title":"Karaage","name":"Karaage","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Karaage","prepSummary":"から揚げ（からあげ、空揚げ、唐揚げ）とは、食材に小麦粉や片栗粉を薄くまぶす程度で、衣をつけずに高温の油で揚げること。また、その料理 料理名ではフライドチキン、フライドポテトなど「fried〜」となる。中国語では揚げものは「油炸」（ヨウチャ）と呼ばれ、何もつけず揚げるものは「清炸」（チンチャ）、衣をつけるものは「乾炸」（カヌチャ）と呼ばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Chicken_karaage_003.jpg/960px-Chicken_karaage_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Chicken_karaage_003.jpg","views":112772,"langs":["ca","da","de","es","fa","fr","he","hu","id","it","ja","jv","ko","ms","my","pl","pt","ro","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Karaague","da":"Karaage","de":"Karaage","es":"Karaage","fa":"کاراآگه","fr":"Karaage","he":"קאראגה","hu":"Karaage","id":"Karaage","it":"Karaage","ja":"から揚げ","jv":"Karaagé","ko":"가라아게","ms":"Karaage","my":"ခရဂဲ","pl":"Karaage","pt":"Karaage","ro":"Karaage","ru":"Караагэ","th":"คาราอาเงะ","tr":"Karaage","uk":"Карааге","vi":"Karaage","zh":"唐扬"},"sourceLanguage":"ja"},{"title":"Menchi-katsu","name":"Menchi-katsu","country":"Japan","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Menchi-katsu","ingredients":["Meat","panko"],"prepSummary":"The ground meat is mixed with chopped onion, salt, and pepper, and made into patties. Flour is applied on both sides of these patties. They are coated with beaten eggs, further coated with bread crumbs, and deep fried until golden brown. The bread crumbs, called panko, are specially dehydrated and have a coarser texture than other bread crumbs.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Menchi_%28minced_pork%29_katsu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hajime NAKANO (jetalone)","licence":"CC BY 2.0","leadFile":"Menchi_(minced_pork)_katsu.jpg","views":10211,"langs":["es","fr","ja","jv","ko","th","uk","vi","zh"],"langNames":{"es":"Menchi katsu","fr":"Menchi-katsu","ja":"メンチカツ","jv":"Menchi-katsu","ko":"멘치카츠","th":"เม็นจิกัตสึ","uk":"Менчі-кацу","vi":"Menchi-katsu","zh":"炸肉餅"}},{"title":"Satsuma-age","name":"Satsuma-age","country":"Japan","region":"Kagoshima","url":"https://en.wikipedia.org/wiki/Satsuma-age","ingredients":["Surimi"],"prepSummary":"薩摩揚げ（さつまあげ）は、魚肉のすり身を成型し、油で揚げた食べ物または日本の料理でもある。琉球王国から伝わった「ちきあぎ」が原型。魚肉練り製品であり、「揚げかまぼこ」に分類される。 主に東日本ではさつま揚げ、西日本では天ぷら、そのうち鹿児島ではつけ揚げとも呼ばれる（ただし、衣をつけないで素揚げにする点などが通常の天ぷらとは異なる）。 魚肉のすり身に塩・砂糖などで味付けして整形し、油で揚げる。丸形・角形など形は様々である。ゴボウ、イカ、ゆで卵などの素材を包み込んだものもある。 水産地では、地元で多く取れる魚を材料とすることが多く、イワシ・サメ・カツオ・サバ・ホッケなど多様だが、ほとんどの場合は2種以上の魚を混ぜて使う。すり身のみで作られたもののほか、キクラゲ、紅しょうが、玉ねぎ、ネギなどの野菜を入れたもの、じゃこ、イカ、タコ、エビなどの魚介類を入れたもの、薬味を加えたものなどもある。 そのまま、あるいは軽く焼いてショウガ醤油やからし醤油などを付けて食べる。おでん種、うどんの具、皿うどんの具、煮物の材料などにも用いられる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Satsuma_age_Kagoshima.JPG/960px-Satsuma_age_Kagoshima.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 2.5","leadFile":"Satsuma_age_Kagoshima.JPG","views":9546,"langs":["es","fr","id","it","ja","jv","ko","pt","th","uk","vi","zh"],"langNames":{"es":"Satsuma age","fr":"Satsumaage","id":"Satsuma-age","it":"Satsuma age","ja":"薩摩揚げ","jv":"Satsuma-agé","ko":"사쓰마아게","pt":"Satsuma age","th":"ซัตสึมาอาเงะ","uk":"Сацума-аґе","vi":"Satsuma-age","zh":"薩摩揚"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tonkatsu","name":"Tonkatsu","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Tonkatsu","ingredients":["Cutlet (pork fillet or loin)","panko","cooking oil"],"prepSummary":"Either a or cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep-fried. Tonkatsu is then sliced into bits and served, commonly with shredded cabbage.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/%22Amai-Yuwaku%22_Special_Loin_Pork_Cutlet1.jpg/960px-%22Amai-Yuwaku%22_Special_Loin_Pork_Cutlet1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ＫｏＺ","licence":"CC BY-SA 4.0","leadFile":"\"Amai-Yuwaku\"_Special_Loin_Pork_Cutlet1.jpg","views":140784,"langs":["ar","bn","ca","cs","cy","da","de","es","eu","fa","fi","fr","hy","id","it","ja","jv","ko","ms","pa","pl","pt","ru","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"تونكاتسو","bn":"টোংকাটসু","ca":"Tonkatsu","cs":"Tonkacu","cy":"Tonkatsu","da":"Tonkatsu","de":"Tonkatsu","es":"Tonkatsu","eu":"Tonkatsu","fa":"تونکاتسو","fi":"Tonkatsu","fr":"Tonkatsu","hy":"Տոնկացու","id":"Tonkatsu","it":"Tonkatsu","ja":"豚カツ","jv":"Tonkatsu","ko":"돈가스","ms":"Tonkatsu","pa":"ਟੋਂਕਾਟਸੂ","pl":"Tonkatsu","pt":"Tonkatsu","ru":"Тонкацу","th":"ทงกัตสึ","tl":"Tonkatsu","tr":"Tonkatsu","uk":"Тонкацу","uz":"Tonkatsu","vi":"Tonkatsu","zh":"吉列豬排"}},{"title":"Toriten","name":"Toriten","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Toriten","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Toriten_Sengokuya_ac_%281%29.jpg/960px-Toriten_Sengokuya_ac_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asturio Cantabrio","licence":"CC BY-SA 4.0","leadFile":"Toriten_Sengokuya_ac_(1).jpg","views":2620},{"title":"Beika","name":"Beika","country":"Japan","region":"Beika","url":"https://en.wikipedia.org/wiki/Beika","ingredients":["Rice (or wheat flour or barley flour)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Japanese_Senbeis.jpg/960px-Japanese_Senbeis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DryPot","licence":"CC BY 2.5","leadFile":"Japanese_Senbeis.jpg","views":3620},{"title":"Black Thunder (chocolate bar)","name":"Black Thunder (chocolate bar)","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Black_Thunder_(chocolate_bar)","leadFile":"Black_Thunder_(chocolate_bar).jpg","views":21879},{"title":"Byakuya (gelato)","name":"Byakuya (gelato)","country":"Japan","url":"https://en.wikipedia.org/wiki/Byakuya_(gelato)","ingredients":["Tuber magnatum (white truffles)"],"views":3936},{"title":"Chocolate in Japan","name":"Chocolate in Japan","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Chocolate_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Chocolate_factory._%2832579013621%29.jpg/960px-Chocolate_factory._%2832579013621%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MIKI Yoshihito from Sapporo City,Hokkaido., JAPAN","licence":"CC BY 2.0","leadFile":"Chocolate_factory._(32579013621).jpg","views":3326},{"title":"Coffee jelly","name":"Coffee jelly","country":"Japan","url":"https://en.wikipedia.org/wiki/Coffee_jelly","ingredients":["Instant or fresh coffee","sugar","gelatin or agar jelly"],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/73/Coffee_jelly.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY 2.0","leadFile":"Coffee_jelly.jpg","views":17068,"originClaims":["Japan","United Kingdom"]},{"title":"Crab ice cream","name":"Crab ice cream","country":"Japan","url":"https://en.wikipedia.org/wiki/Crab_ice_cream","ingredients":["Ice cream","crab"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Crab_ice_cream.jpg/960px-Crab_ice_cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cory Doctorow","licence":"CC BY-SA 2.0","leadFile":"Crab_ice_cream.jpg","views":4262},{"title":"Fried ice cream","name":"Fried ice cream","country":"Japan","url":"https://en.wikipedia.org/wiki/Fried_ice_cream","ingredients":["Ice cream"],"prepSummary":"The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/FriedIceCream.jpg/960px-FriedIceCream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Diane","licence":"CC BY 2.0","leadFile":"FriedIceCream.jpg","views":53537,"langs":["ar","ca","cs","de","el","es","eu","fa","fi","fr","ha","hy","id","it","ja","jv","ko","ml","ms","nb","ru","sr","th","vi","zh"],"langNames":{"ar":"مثلجات مقلية","ca":"Gelat fregit","cs":"Smažená zmrzlina","de":"Frittiertes Speiseeis","el":"Τηγανητό παγωτό","es":"Helado frito","eu":"Izozki frijitu","fa":"بستنی سوخاری","fi":"Uppopaistettu jäätelö","fr":"Crème glacée frite","ha":"Fried ice cream","hy":"Տապակած պաղպաղակ","id":"Es krim goreng","it":"Gelato fritto","ja":"フライドアイスクリーム","jv":"Es krim gorèng","ko":"아이스크림 튀김","ml":"പൊരിച്ച ഐസ്ക്രീം","ms":"Aiskrim goreng","nb":"Fritert iskrem","ru":"Жареное мороженое","sr":"Пржени сладолед","th":"ไอศกรีมทอด","vi":"Kem chiên","zh":"炸冰淇淋"}},{"title":"Goheimochi","name":"Goheimochi","country":"Japan","url":"https://en.wikipedia.org/wiki/Goheimochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Goheimochie.jpg/960px-Goheimochie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fitm","licence":"CC BY-SA 3.0","leadFile":"Goheimochie.jpg","views":5660},{"title":"Green tea ice cream","name":"Green tea ice cream","country":"Japan","url":"https://en.wikipedia.org/wiki/Green_tea_ice_cream","ingredients":["Matcha","ice cream"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Matcha_ice_cream_001.jpg/960px-Matcha_ice_cream_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0","leadFile":"Matcha_ice_cream_001.jpg","views":18820,"langs":["ar","az","el","es","fa","he","id","it","ja","jv","ka","ko","ms","pt","ru","tr","vi"],"langNames":{"ar":"مثلجات الشاي الأخضر","az":"Yaşıl çaylı dondurma","el":"Παγωτό με πράσινο τσάι","es":"Helado de té verde","fa":"بستنی چای سبز","he":"גלידת תה ירוק","id":"Es krim teh hijau","it":"Gelato al tè verde","ja":"抹茶アイスクリーム","jv":"Ès krim tèh ijo","ka":"მწვანე ჩაის ნაყინი","ko":"녹차 아이스크림","ms":"Aiskrim teh hijau","pt":"Sorvete de chá verde","ru":"Мороженое с зелёным чаем","tr":"Yeşil çaylı dondurma","vi":"Kem trà xanh"}},{"title":"Hakuto jelly","name":"Hakuto jelly","country":"Japan","url":"https://en.wikipedia.org/wiki/Hakuto_jelly","ingredients":["Hakuto peaches","spring water"],"prepSummary":"Gelatina de hakuto é uma sobremesa típica do Japão, feita a partir do suco dos pêssegos hakuto da prefeitura de Okuyama. A região é conhecida por produzir frutos de alta qualidade, e os pêssegos brancos (hakuto) são comuns na região.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Hakuto_peach_jelly.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0","leadFile":"Hakuto_peach_jelly.jpg","views":4658,"langs":["fa","pa","pt"],"langNames":{"fa":"ژله هاکوتو","pa":"ਹਾਕੂਤੋ ਜੈਲੀ","pt":"Gelatina de hakuto"},"sourceLanguage":"pt"},{"title":"Halo-halo","name":"Halo-halo","country":"Philippines","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Halo-halo","ingredients":["Shaved ice","milk","various fruits"],"prepSummary":"Ang halo-halo o haluhalo ay isang tanyag na malamig na panghimagas sa Pilipinas, na binubuo ng ginadgad na yelo, ebaporada o gata, at samu't saring sahog, kabilang dito ang mga pamutat kagaya ng ube halaya, minatamis na abitsuwelas o garbansos, kinayod na buko o makapuno, sago, gulaman, pinipig, pinakuluang gabi o kamote na nakakubo, flan, mga hiwa-hiwa o pira-piraso ng preserbadong prutas at halamang-ugat. Nilalagyan itong panghimagas ng isang sandok ng sorbetes na ube. Karaniwan itong inihahanda sa mataas na baso at inihahain nang may kutsara. Kinokonsidera ang halo-halo bilang di-opisyal na","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Halo-Halo.jpg/960px-Halo-Halo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Herbertkikoy","licence":"CC BY-SA 4.0","leadFile":"Halo-Halo.jpg","views":115519,"langs":["ar","de","es","fr","id","it","ja","jv","ko","nb","nl","pt","ru","sr","sv","ta","tl","uk","uz","vi","zh"],"langNames":{"ar":"هالو-هالو","de":"Halo-halo","es":"Halo-halo","fr":"Halo-halo","id":"Halo-halo","it":"Halo-halo","ja":"ハロハロ","jv":"Halo-halo","ko":"할로할로","nl":"Halo-halo","nb":"Halo-halo","pt":"Halo-halo","ru":"Хало-хало","sr":"Хало - хало","sv":"Halo-halo","ta":"ஆலோ-ஆலோ","tl":"Halo-halo","uk":"Гало-гало","uz":"Halo-halo","vi":"Halo-halo","zh":"哈囉哈囉"},"sourceLanguage":"tl"},{"title":"Honey toast","name":"Honey toast","country":"Japan","url":"https://en.wikipedia.org/wiki/Honey_toast","ingredients":["pain de mie","honey","ice cream"],"prepSummary":"The main component of honey toast is bread, preferably pain de mie. The bread is hollowed out and then cut into small cubes. The cubes and the loaf shell are then caramelized, by brushing them with a butter and honey mixture and placing them into the oven until golden. While layering the baked cubes back into the loaf, it is filled with what one may desire, most commonly macerated fruits, toasted nuts, various flavors of syrup or whipped cream. As a finishing touch, the toast is topped with ice cream.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Dazzling_Caf%C3%A9_-_Chocolate_Fantasy_Honey_Toast_%285194822243%29.jpg/960px-Dazzling_Caf%C3%A9_-_Chocolate_Fantasy_Honey_Toast_%285194822243%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt @ PEK from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Dazzling_Café_-_Chocolate_Fantasy_Honey_Toast_(5194822243).jpg","views":9283},{"title":"Kanzarashi","name":"Kanzarashi","country":"Japan","region":"Shimabara Peninsula","url":"https://en.wikipedia.org/wiki/Kanzarashi","ingredients":["Glutinous rice flour (shiratamako)","water","sugar or honey syrup"],"prepSummary":"To prepare Kanzarashi, glutinous-rice flour (traditionally shiratamako or equivalent) is first combined with water and kneaded until the dough becomes soft and pliable.","course":"Dessert / Sweet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Ginsui_ac_%284%29.jpg/960px-Ginsui_ac_%284%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asturio Cantabrio","licence":"CC BY-SA 4.0","leadFile":"Ginsui_ac_(4).jpg","views":560},{"title":"Kit Kats in Japan","name":"Kit Kats in Japan","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Kit_Kats_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Japanese_kit_Kat_varieties.jpg/960px-Japanese_kit_Kat_varieties.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haha169","licence":"CC BY-SA 4.0","leadFile":"Japanese_kit_Kat_varieties.jpg","views":55103},{"title":"Mamador","name":"Mamador","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Mamador","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Mamadoru_%282%29.jpg/960px-Mamadoru_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Mamadoru_(2).jpg","views":1567},{"title":"Mitarashi dango","name":"Mitarashi dango","country":"Japan","region":"Kyoto","url":"https://en.wikipedia.org/wiki/Mitarashi_dango","ingredients":["Glutinous rice flour","sweet soy sauce"],"course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Mitarashi_dango_by_denver935.jpg/960px-Mitarashi_dango_by_denver935.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"denver935","licence":"CC BY 2.0","leadFile":"Mitarashi_dango_by_denver935.jpg","views":27190,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mitsumame","name":"Mitsumame","country":"Japan","url":"https://en.wikipedia.org/wiki/Mitsumame","ingredients":["agar jelly","kuromitsu (or honey)","water (or fruit juice)","red field peas (or azuki beans)","fruit"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Mitsumame_and_tea_by_akira_yamada.jpg/960px-Mitsumame_and_tea_by_akira_yamada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"akira yamada","licence":"CC BY-SA 2.0","leadFile":"Mitsumame_and_tea_by_akira_yamada.jpg","views":3791},{"title":"Miyagegashi","name":"Miyagegashi","country":"Japan","url":"https://en.wikipedia.org/wiki/Miyagegashi","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f7/Fukuoka_wagashi_Yukiusagi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Muyo","licence":"CC BY-SA 3.0","leadFile":"Fukuoka_wagashi_Yukiusagi.jpg","views":3799},{"title":"Mochi","name":"Mochi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Mochi","prepSummary":"Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today, the traditional process still exists in most rural areas, urban temples, shrines, and community spaces, especially in the days leading up to the new year.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Mochi_002.jpg/960px-Mochi_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Mochi_002.jpg","views":351416,"langs":["ar","as","az","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hu","hy","id","it","ja","jv","ka","ko","lv","ms","nb","nl","pa","pl","pt","ro","ru","sl","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"موتشي","as":"মোচি","az":"Moçi","ca":"Motxi","cs":"Moči","da":"Mochi","de":"Mochi","el":"Μότσι","es":"Mochi","et":"Mochi","eu":"Mochi","fa":"موچی","fi":"Mochi","fr":"Mochi","gl":"Mochi","he":"מוצ'י","hi":"मोचि","hu":"Mocsi","hy":"Մոչի","id":"Moci","it":"Mochi (gastronomia)","ja":"餅","jv":"Mochi","ka":"მოჩი","ko":"모찌","lv":"Moči (ēdiens)","ms":"Mochi","nl":"Mochi","nb":"Mochi","pa":"ਮੋਚੀ","pl":"Mochi","pt":"Mochi","ro":"Mochi","ru":"Моти","sl":"Moči","sr":"Мочи","sv":"Mochi","th":"โมจิ","tl":"Mochi","tr":"Mochi","uk":"Мочі","uz":"Mochi","vi":"Mochi","zh":"麻糬"}},{"title":"Mochi ice cream","name":"Mochi ice cream","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Mochi_ice_cream","ingredients":["Mochi","ice cream","powdered sugar"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Mochi_Ice_Cream.jpg/960px-Mochi_Ice_Cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Nguyen","licence":"Public domain","leadFile":"Mochi_Ice_Cream.jpg","views":67727,"langs":["ar","ca","cs","es","fa","fr","gl","he","id","ja","jv","ko","ms","pt","ro","sv","th","tr","uz","vi","zh"],"langNames":{"ar":"مثلجات موتشي","ca":"Gelat de mochi","cs":"Moči zmrzlina","es":"Helado de mochi","fa":"بستنی موچی","fr":"Mochi glacé","gl":"Xeado de mochi","he":"גלידת מוצ'י","id":"Es krim moci","ja":"餅アイス","jv":"Ès krim mochi","ko":"모찌 아이스크림","ms":"Aiskrim mochi","pt":"Sorvete de mochi","ro":"Înghețată de mochi","sv":"Mochiglass","th":"โมจิไอศกรีม","tr":"Mochi dondurması","uz":"Mochi muzqaymoq","vi":"Kem mochi","zh":"雪米糍"}},{"title":"Moffle","name":"Moffle","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Moffle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Moffle.JPG/960px-Moffle.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dddeco","licence":"CC BY-SA 3.0","leadFile":"Moffle.JPG","views":2990},{"title":"Momiji manjū","name":"Momiji manjū","country":"Japan","region":"Itsukushima","url":"https://en.wikipedia.org/wiki/Momiji_manj%C5%AB","ingredients":["Buckwheat","rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Momiji_Manju_Hiroshima.JPG/960px-Momiji_Manju_Hiroshima.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NY066","licence":"CC BY-SA 3.0","leadFile":"Momiji_Manju_Hiroshima.JPG","views":13457},{"title":"Mooncake","name":"Mooncake","country":"Taiwan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Mooncake","ingredients":["salted egg yolk"],"prepSummary":"月餅是一種甜品，通常在中秋节食用，因其形似满月而得名。中秋赏月吃月餅是中国文化的傳統風俗。南派月饼占据绝对主导地位，其中超六成消费者选择广式月饼，五成消费者选择港式，近四成消费者选择苏式。 此外其他各地还有各式不同種類的月饼，如：火腿月餅（雲南）、椒葱月餅（江西）、水晶月餅（潮汕）、薄酥月餅（湖南）、冬蓉月餅（廣東台山）、德懋恭水晶饼（陝西）、三白月餅（黑龍江）、海味月饼（山東）、雞絲月餅（清真式）、酥皮芋泥月餅（潮汕、福建、臺灣），港台分別有蛋黃酥、綠豆椪、芋頭酥和松子酥（臺灣）、奶黃月餅和冰皮月餅（香港）、松片（韓國）等。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Mooncake_3-4%2C_lotus_seed_paste.jpg/960px-Mooncake_3-4%2C_lotus_seed_paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fanny Schertzer","licence":"CC BY-SA 3.0","leadFile":"Mooncake_3-4,_lotus_seed_paste.jpg","views":313335,"langs":["af","ar","as","az","ca","cs","da","de","es","fa","fi","fr","he","hu","hy","id","it","ja","jv","ka","ko","ms","my","nb","nl","pl","pt","ru","sr","sv","sw","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Maankoekie","ar":"كعك القمر","as":"মুনকেক","az":"Yuebin","ca":"Pastís de lluna","cs":"Měsíční koláč","da":"Månekage","de":"Mondkuchen","es":"Pastel de luna","fa":"کیک ماه","fi":"Kuukakku","fr":"Gâteau de lune","he":"עוגת ירח","hu":"Holdsütemény","hy":"Յուեբին","id":"Kue bulan","it":"Torta lunare","ja":"月餅","jv":"Kuwé rembulan","ka":"მთვარის ნამცხვარი","ko":"월병","ms":"Kuih bulan","my":"လမုန့်","nl":"Maankoek","nb":"Månekake","pl":"Ciasteczka księżycowe","pt":"Bolo lunar","ru":"Лунный пряник","sr":"Мјесечев колач","sv":"Månkaka","sw":"Mooncake","th":"ขนมไหว้พระจันทร์","tr":"Ay keki","uk":"Мункейк","uz":"Oy pirogi","vi":"Bánh trung thu","zh":"月饼"},"sourceLanguage":"zh"},{"title":"Raindrop cake","name":"Raindrop cake","country":"Japan","url":"https://en.wikipedia.org/wiki/Raindrop_cake","ingredients":["Water","agar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Raindrop_Cake_%2828130238005%29.jpg/960px-Raindrop_Cake_%2828130238005%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ty Nigh from Wichita, KS, USA","licence":"CC BY 2.0","leadFile":"Raindrop_Cake_(28130238005).jpg","views":548969},{"title":"Shiruko","name":"Shiruko","country":"Japan","url":"https://en.wikipedia.org/wiki/Shiruko","ingredients":["Azuki beans","mochi","sugar"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Oshiruko_with_genmai_mochi.jpg/960px-Oshiruko_with_genmai_mochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Oshiruko_with_genmai_mochi.jpg","views":15998,"langs":["ar","az","da","de","es","fa","id","it","ja","jv","ko","ms","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"أوشيروكو","az":"Şiruko şorbası","da":"Shiruko","de":"Shiruko","es":"Shiruko","fa":"اوشیروکو","id":"Shiruko","it":"Shiruko","ja":"汁粉","jv":"Shiruko","ko":"시루코","ms":"Shiruko","pt":"Shiruko","ru":"Сируко","th":"ชิรูโกะ","tr":"Shiruko","uk":"Шіруко","vi":"Shiruko","zh":"汁粉"}},{"title":"Usukawa Manju","name":"Usukawa Manju","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Usukawa_Manju","ingredients":["Flour","buckwheat","red bean paste"],"course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Carinto_manjyu.JPG/960px-Carinto_manjyu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"zisk","licence":"Public domain","leadFile":"Carinto_manjyu.JPG","views":216,"langs":["ar","ca","da","de","es","fa","fi","fr","he","id","it","ja","jv","ko","nl","pl","pt","ru","th"],"langNames":{"ar":"مانجو (حلوى)","ca":"Manjū","da":"Manjuu","de":"Manjū","es":"Manjū","fa":"مانجو","fi":"Manjū","fr":"Manjū","he":"מאנג'ו","id":"Manjū","it":"Manjū","ja":"饅頭","jv":"Manjū","ko":"만쥬","nl":"Manju","pl":"Manjū","pt":"Manjū","ru":"Мандзю","th":"มันจู"}},{"title":"Akashiyaki","name":"Akashiyaki","country":"Japan","region":"Hyōgo","url":"https://en.wikipedia.org/wiki/Akashiyaki","ingredients":["batter (flour","eggs","octopus","dashi)"],"prepSummary":"玉子焼（たまごやき）は、鶏卵、浮粉（うきこ）や沈粉（じんこ）と呼ばれる小麦でんぷん、小麦粉、タコを材料に調製される軽食で、兵庫県明石市の郷土料理である。地元の明石市、東播磨、北播磨南部（特に加古川市、高砂市、三木市、小野市、播磨町、稲美町）、神戸市西部（西区、垂水区、須磨区など）、淡路島北部（淡路市）以外の地域では、卵を調理した卵焼きと区別するため、明石焼（あかしやき）と呼ばれることが多い。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/%E6%98%8E%E7%9F%B3%E7%87%92%2C_%E7%8E%89%E5%AD%90%E7%87%92_%2825165926536%29.jpg/960px-%E6%98%8E%E7%9F%B3%E7%87%92%2C_%E7%8E%89%E5%AD%90%E7%87%92_%2825165926536%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"明石燒,_玉子燒_(25165926536).jpg","views":13339,"langs":["da","de","es","fr","id","ja","jv","ko","ms","zh"],"langNames":{"da":"Akashiyaki","de":"Akashi-yaki","es":"Akashiyaki","fr":"Akashiyaki","id":"Akashiyaki","ja":"玉子焼 (明石市)","jv":"Akashiyaki","ko":"아카시야키","ms":"Akashiyaki","zh":"玉子燒 (明石市)"},"sourceLanguage":"ja","province":"Akashi Shi","city":"Akashi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dango","name":"Dango","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Dango","ingredients":["Rice flour"],"prepSummary":"団子（だんご）とは、穀物の粉を水や湯を加えて丸め、蒸したりゆでたりしたもの。 きな粉をまぶしたもの、醤油やあんで味付けしたものや、串に刺した串団子などがある。一般的に和菓子を指すが、肉団子や土団子など丸めたものを呼ぶ場合がある。他に日本の家紋の一つに、串団子紋や因幡団子などの紋がある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Mitarashi_dango_by_denver935.jpg/960px-Mitarashi_dango_by_denver935.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"denver935","licence":"CC BY 2.0","leadFile":"Mitarashi_dango_by_denver935.jpg","views":135596,"langs":["ar","ca","da","de","es","fa","fi","fr","gl","he","hy","id","it","ja","jv","ko","ms","nl","pl","pt","ro","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"دانغو","ca":"Dango","da":"Dango","de":"Dango","es":"Dango","fa":"دانگو","fi":"Dango","fr":"Dango","gl":"Dango","he":"דנגו","hy":"Դանգո","id":"Dango","it":"Dango","ja":"団子","jv":"Dango","ko":"당고","ms":"Dango","nl":"Dango","pl":"Dango","pt":"Dango","ro":"Dango","ru":"Данго","sv":"Dango","th":"ดังโงะ","tr":"Dango","uk":"Данґо","uz":"Dango","vi":"Dango","zh":"日式糰子"},"sourceLanguage":"ja"},{"title":"Jiaozi","name":"Jiaozi","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jiaozi","ingredients":["Dough","ground meat","or vegetables"],"course":"Entrée","photo":"https://upload.wikimedia.org/wikipedia/commons/8/88/%E5%8F%B0%E7%81%A3%E5%8D%97%E6%8A%95%E8%8D%89%E5%B1%AF%E6%B0%B4%E9%A4%83Nantou%2C_Taiwan_Caotun_dumplings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yeepunchmen","licence":"CC BY-SA 4.0","leadFile":"台灣南投草屯水餃Nantou,_Taiwan_Caotun_dumplings.jpg","views":174429},{"title":"Kibi dango (millet dumpling)","name":"Kibi dango (millet dumpling)","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kibi_dango_(millet_dumpling)","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Momotaro_Hasegawa_cover_1886.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T. Hasegawa","licence":"Public domain","leadFile":"Momotaro_Hasegawa_cover_1886.jpg","views":11934},{"title":"Kibi dango (Okayama)","name":"Kibi dango (Okayama)","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kibi_dango_(Okayama)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Kibidango01.JPG/960px-Kibidango01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Kibidango01.JPG","views":8656},{"title":"Oyaki","name":"Oyaki","country":"Japan","region":"Nagano Prefecture","url":"https://en.wikipedia.org/wiki/Oyaki","ingredients":["Fermented buckwheat dough"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Oyaki_001.jpg/960px-Oyaki_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Oyaki_001.jpg","views":6136},{"title":"Shumai","name":"Shumai","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Shumai","ingredients":["Seasoned ground pork","whole","chopped mutton","Chinese black mushroom","lye water dough"],"course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Yellow_dim_sum_in_steamer_basket.jpg/960px-Yellow_dim_sum_in_steamer_basket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mshuang2","licence":"CC0","leadFile":"Yellow_dim_sum_in_steamer_basket.jpg","views":111347,"province":"Guangzhou Shi","city":"Guangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Suiton","name":"Suiton","country":"Japan","region":"Japanese dumplings","url":"https://en.wikipedia.org/wiki/Suiton","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c3/Suiton_by_Rubyran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rubyran","licence":"CC BY 2.0","leadFile":"Suiton_by_Rubyran.jpg","views":2565},{"title":"Takoyaki","name":"Takoyaki","country":"Japan","region":"Osaka","url":"https://en.wikipedia.org/wiki/Takoyaki","ingredients":["Batter","octopus","tempura scraps ()","pickled ginger","green onion","takoyaki sauce (with mayonnaise)","green laver ()"],"prepSummary":"たこ焼き（たこやき、蛸焼き・タコ焼き・たこ焼き）は、小麦粉の生地の中にタコ（主にマダコ）と薬味を入れて直径 3-5cmほどの球形に焼き上げた郷土料理。 明石焼き・ちょぼ焼き・ラジオ焼き（ラヂオ焼き）をルーツとしており、基本的にはおやつ・間食として食べられるが、主食としたり、ご飯のおかずとする人もいる。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/%E3%82%BD%E3%83%BC%E3%82%B9%E3%81%A8%E3%83%9D%E3%83%B3%E9%85%A2%E3%81%AE%E3%81%9F%E3%81%93%E7%84%BC%E3%81%8D.jpg/960px-%E3%82%BD%E3%83%BC%E3%82%B9%E3%81%A8%E3%83%9D%E3%83%B3%E9%85%A2%E3%81%AE%E3%81%9F%E3%81%93%E7%84%BC%E3%81%8D.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"加茂川の民","licence":"CC0","leadFile":"ソースとポン酢のたこ焼き.jpg","views":241776,"langs":["ar","bg","bn","da","de","el","es","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ko","lo","ms","nl","pl","pt","ro","ru","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"تاكوياكي","bg":"Такояки","bn":"তাকোয়াকি","da":"Takoyaki","de":"Tako-yaki","el":"Τακογιάκι","es":"Takoyaki","fa":"تاکویاکی","fi":"Takoyaki","fr":"Takoyaki","gl":"Takoyaki","he":"טאקויאקי","hu":"Takojaki","hy":"Տակոյակի","id":"Takoyaki","it":"Takoyaki","ja":"たこ焼き","jv":"Takoyaki","ko":"타코야끼","lo":"ທາໂກຍາກິ","ms":"Takoyaki","nl":"Takoyaki","pl":"Takoyaki","pt":"Takoyaki","ro":"Takoyaki","ru":"Такояки","th":"ทาโกยากิ","tl":"Takoyaki","tr":"Takoyaki","uk":"Такоякі","uz":"Takoyaki","vi":"Takoyaki","zh":"章魚燒"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chawanmushi","name":"Chawanmushi","country":"Japan","region":"Japanese-speaking areas","url":"https://en.wikipedia.org/wiki/Chawanmushi","ingredients":["Egg","ginkgo seeds","soy sauce","dashi","mirin","shiitake mushrooms","kamaboko","lily root"],"prepSummary":"茶碗蒸し（ちゃわんむし）は、蒸し茶碗に具材を入れて溶き卵に出汁を加えて合わせた卵液を注ぎ入れて蒸した日本料理。和食の献立では吸物として供されることもある。 蒸し茶碗に入れて蒸した料理でも、かぶら蒸し、空也蒸し、羽二重蒸しなどは茶碗蒸しとは呼ばない。一方で歴史的には文字通り茶碗に具材を入れて蒸した料理の総称で、卵料理に限らなかったという。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Chawan-mushi.JPG/960px-Chawan-mushi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brücke-Osteuropa","licence":"CC0","leadFile":"Chawan-mushi.JPG","views":39016,"langs":["ca","cy","da","de","es","fi","fr","id","it","ja","jv","ka","ko","ms","nb","ru","th","tr","vi","zh"],"langNames":{"ca":"Chawanmushi","cy":"Chawanmushi","da":"Chawanmushi","de":"Chawanmushi","es":"Chawanmushi","fi":"Chawanmushi","fr":"Chawanmushi","id":"Cawan musyi","it":"Chawanmushi","ja":"茶碗蒸し","jv":"Chawanmushi","ka":"ჩავანმუში","ko":"자완무시","ms":"Chawanmushi","nb":"Chawanmushi","ru":"Тяван-муси","th":"ไข่ตุ๋นญี่ปุ่น","tr":"Chawanmushi","vi":"Chawanmushi","zh":"茶碗蒸"},"sourceLanguage":"ja"},{"title":"Datemaki","name":"Datemaki","country":"Japan","region":"Japanese egg","url":"https://en.wikipedia.org/wiki/Datemaki","ingredients":["Egg"],"prepSummary":"There are several types of tamagoyaki. It is made by combining eggs, sugar and salt. Additionally, soy sauce and mirin are used in some recipes. Alternative versions include \"dashimaki tamago\" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/%E9%B3%A5%E7%84%BC%E3%81%8D%E5%B1%85%E9%85%92%E5%B1%8B_%2839394233682%29.jpg/960px-%E9%B3%A5%E7%84%BC%E3%81%8D%E5%B1%85%E9%85%92%E5%B1%8B_%2839394233682%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"極地狐","licence":"CC BY 2.0","leadFile":"鳥焼き居酒屋_(39394233682).jpg","views":1856},{"title":"Omurice","name":"Omurice","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Omurice","ingredients":["Chicken eggs","rice","ketchup optional"],"prepSummary":"オムライス (Omurice) は、調理済みの米飯を鶏卵でオムレツのように包んだ日本発祥の料理。 英語の（あるいはフランス語の）とを組み合わせた和製外来語である。 チキンライスをオムレツで包んだものは日本独特の料理であり、アメリカやヨーロッパには存在しないとされる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Omurice_by_Taimeiken.jpg/960px-Omurice_by_Taimeiken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kanesue","licence":"CC BY 2.0","leadFile":"Omurice_by_Taimeiken.jpg","views":104328,"langs":["ar","ca","da","de","es","fa","fr","he","hu","hy","id","it","ja","jv","ko","ms","pl","pt","ru","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"أوموريس","ca":"Omurice","da":"Omurice","de":"Omuraisu","es":"Omurice","fa":"ام‌رایس","fr":"Omuraisu","he":"אומו-ראיזו","hu":"Omurice","hy":"Օմուրաիսու","id":"Omurice","it":"Omurice","ja":"オムライス","jv":"Omurice","ko":"오므라이스","ms":"Omurice","pl":"Omuraisu","pt":"Omu-raisu","ru":"Омурайсу","th":"ออมไรซ์","tl":"Omurice","tr":"Omuraisu","uk":"Омурайсу","vi":"Omurice","zh":"蛋包飯"},"sourceLanguage":"ja"},{"title":"Onsen tamago","name":"Onsen tamago","country":"Japan","region":"Japanese egg","url":"https://en.wikipedia.org/wiki/Onsen_tamago","ingredients":["chicken egg"],"prepSummary":"The traditional way of cooking is to place eggs into rope nets and leave them in an, with water that is approximately to for 20 minutes. Ready-made products are available at supermarkets throughout Japan. The egg is poached within the shell.","course":"Snack, breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Onsen_tamago_at_minshuku_Korakuen%2C_Nagano_by_Blue_Lotus.jpg/960px-Onsen_tamago_at_minshuku_Korakuen%2C_Nagano_by_Blue_Lotus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blue Lotus from Jigokudani Onsen, Nagano","licence":"CC BY 2.0","leadFile":"Onsen_tamago_at_minshuku_Korakuen,_Nagano_by_Blue_Lotus.jpg","views":26867},{"title":"Oyakodon","name":"Oyakodon","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Oyakodon","ingredients":["Chicken","egg","sliced scallion"],"prepSummary":"親子丼（おやこどんぶり、おやこどん）は、割下などで煮た鶏肉を溶き卵でとじ、飯の上に乗せた丼物の一種である。「親子」という名称は鶏の肉と卵を使うことに由来する。 ネギやタマネギなどと共に煮て、彩りとしてミツバやグリーンピース、刻み海苔などを飾ることが多い。 鶏肉と鶏卵以外を材料とする丼の中にも「親子丼」と称する料理がある（後述）。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Oyakodon_003.jpg/960px-Oyakodon_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Oyakodon_003.jpg","views":82860,"langs":["ar","de","es","fa","fr","id","it","ja","jv","ko","ms","my","pt","ru","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"اوياكودون","de":"Oyakodon","es":"Oyakodon","fa":"اویاکودون","fr":"Oyakodon","id":"Oyakodon","it":"Oyakodon","ja":"親子丼","jv":"Oyakodon","ko":"오야코동","ms":"Oyakodon","my":"အိုယခိုဒွန်း","pt":"Oyakodon","ru":"Оякодон","th":"โอยาโกดง","tr":"Oyakodon","uk":"Оякодон","uz":"Oyakodon","vi":"Oyakodon","zh":"親子丼"},"sourceLanguage":"ja"},{"title":"Tamago kake gohan","name":"Tamago kake gohan","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Tamago_kake_gohan","ingredients":["Rice","raw chicken egg","soy sauce"],"prepSummary":"A raw egg is mixed with a bowl of Japanese rice. The rice can be cold, freshly cooked, or reheated. The egg may be broken directly into the rice bowl (either before or after the rice is added), or beaten in a separate bowl beforehand. Some people make a well in the mound of rice to pour the egg into.","course":"Warm or hot rice, raw egg","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Tamagokake-gohan_001.jpg/960px-Tamagokake-gohan_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Tamagokake-gohan_001.jpg","views":40727,"langs":["ar","ca","da","de","es","fa","fi","fr","it","ja","jv","ko","th","uk","vi","zh"],"langNames":{"ar":"تاماغو كاكي غوهان","ca":"Tamago kake gohan","da":"Tamago kake gohan","de":"Tamago kake gohan","es":"Tamago kake gohan","fa":"تاماگوکاکه گوهان","fi":"Tamago kake gohan","fr":"Tamago kake gohan","it":"Tamago kake gohan","ja":"卵かけご飯","jv":"Tamago kakè gohan","ko":"다마고카케고한","th":"ทามาโงกาเกโงฮัง","uk":"Тамаго каке ґохан","vi":"Tamago kake gohan","zh":"生蛋拌飯"}},{"title":"Tenshindon","name":"Tenshindon","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Tenshindon","ingredients":["Eggs","crab meat","rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Kyoto_Ohsho_Tenshinhan_Ag10.jpg/960px-Kyoto_Ohsho_Tenshinhan_Ag10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Corpse Reviver","licence":"CC BY 2.0","leadFile":"Kyoto_Ohsho_Tenshinhan_Ag10.jpg","views":11304},{"title":"California roll","name":"California roll","country":"United States","region":"North America","url":"https://en.wikipedia.org/wiki/California_roll","ingredients":["Rice","cucumber","crab meat or imitation crab","avocado","nori"],"prepSummary":"El California roll (カリフォルニアロール; Kariforuniarooru) es un maki-sushi, una clase de sushi, en ocasiones realizado de adentro hacia afuera uramaki (arroz por fuera y los ingredientes dentro), conteniendo pepino, palito de cangrejo, huevas de gambas, mayonesa y aguacate. En ciertas veces, se sustituye el palito de cangrejo por ensalada de cangrejo, y a veces fuera de la capa de arroz (uramaki) y rebozado con semillas de sésamo o tobiko. Otras preparaciones incluyen zanahoria en el lugar del pepino o nori. En Filipinas, se agrega una rodaja de mango. El California roll ha sido influenciado por la po","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/California_Sushi_%2826571101885%29.jpg/960px-California_Sushi_%2826571101885%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tim Reckmann from Hamm, Deutschland","licence":"CC BY 2.0","leadFile":"California_Sushi_(26571101885).jpg","views":150370,"langs":["ar","da","es","fa","fi","fr","he","hy","id","it","ja","jv","ko","ms","pt","ru","sv","th","tr","vi","zh"],"langNames":{"ar":"لفافة كاليفورنيا","da":"California roll","es":"California roll","fa":"کالیفرنیا رول","fi":"Kalifornianrulla","fr":"California roll","he":"קליפורניה רול","hy":"Կալիֆոռնիա (ռոլլ)","id":"California roll","it":"California Roll","ja":"カリフォルニアロール","jv":"California gulung","ko":"캘리포니아 롤","ms":"Gulungan California","pt":"California Roll","ru":"Калифорния (ролл)","sv":"California roll","th":"แคลิฟอร์เนียโรล","tr":"California roll","vi":"Cơm cuộn California","zh":"加州卷"},"sourceLanguage":"es","originClaims":["United States","Canada"]},{"title":"Castella","name":"Castella","country":"Japan","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Castella","ingredients":["Flour","sugar","eggs","mizuame"],"prepSummary":"カステラは、鶏卵・砂糖・水飴・小麦粉を混ぜ合わせた生地をオーブンで焼いた菓子の一つ。ポルトガルから伝わった南蛮菓子を元に日本で独自に発展した和菓子である。プレーンタイプにも蜂蜜・牛乳を加えることがあり、チョコレート・抹茶・黒糖などを加えた変種も存在する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Castella%2Cmade_in_nagasaki-city%2Cjapan.JPG/960px-Castella%2Cmade_in_nagasaki-city%2Cjapan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY-SA 3.0","leadFile":"Castella,made_in_nagasaki-city,japan.JPG","views":107889,"langs":["ar","bg","da","de","es","fa","fr","he","hy","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"قشتالة (كعكة)","bg":"Кастела","da":"Castella","de":"Castella (Nahrungsmittel)","es":"Castella (bizcocho)","fa":"کاستلا","fr":"Castella (pâtisserie)","he":"קסטלה","hy":"Կաստելա","id":"Castella","it":"Castella (gastronomia)","ja":"カステラ","jv":"Castella","ka":"კასტელა","ko":"카스텔라","ms":"Castella","nl":"Castella (cake)","pl":"Kasutera","pt":"Kasutera","ru":"Кастелла","th":"คัสเตลลา","tr":"Castella","uk":"Кастела","vi":"Castella","zh":"卡斯特拉"},"sourceLanguage":"ja","originClaims":["Portugal","Japan","Taiwan","Italy"]},{"title":"Chūkadon","name":"Chūkadon","country":"Japan","region":"Japanese Chinese","url":"https://en.wikipedia.org/wiki/Ch%C5%ABkadon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Chukadon_of_Hidakaya_%281%29.jpg/960px-Chukadon_of_Hidakaya_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Chukadon_of_Hidakaya_(1).jpg","views":4207},{"title":"Cream stew","name":"Cream stew","country":"Japan","url":"https://en.wikipedia.org/wiki/Cream_stew","ingredients":["Meat (usually chicken or pork)","vegetables","onion","carrot","potato","cabbage","white roux","water"],"prepSummary":"クリームシチューは鶏肉、豚肉などとジャガイモ、タマネギ、ニンジンなどの野菜を煮込み、ホワイトソースを加え、牛乳やスープでのばして仕上げた料理。ホワイトシチューとも呼ばれ、一部で「日本独自で発展したシチュー」とも言われるが、実際にはベシャメルソース及び、クリームを加えたクリームソース、またはソース・クリーム（Sauce crème）含めて欧米では白いソースの総称であるホワイトソースは古くからマザーソースの一つとして多種多様なバリエーションと共に広く親しまれていた。フランスのフリカッセ（Fricassée)、ブランケット（Blanquette)や、ハウス食品がルウを開発する際に参考にしたと言われるアイルランドの伝統料理であるアイリッシュシチュー（ゲーリック語：stobhach）にも白い煮込み料理（ホワイトシチュー）のバリエーションが存在する。つまり「クリームを加えたホワイトソースのシチュー」自体は日本独自とは言えず飽くまでクリームシチューという和製英語の名称で日本に於いて大規模に商品展開されたというだけである。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Cream_Stew_001.jpg/960px-Cream_Stew_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Cream_Stew_001.jpg","views":14394,"langs":["ja","jv","ko","uk","vi"],"langNames":{"ja":"クリームシチュー","jv":"Krim godhog","ko":"크림 스튜","uk":"Вершкове рагу","vi":"Kem hầm"},"sourceLanguage":"ja"},{"title":"Itameshi","name":"Itameshi","country":"Japan","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Itameshi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Spaghetti_TARAKO_Sauce%2C_at_Saizeriya.jpg/960px-Spaghetti_TARAKO_Sauce%2C_at_Saizeriya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lombroso","licence":"CC BY-SA 3.0","leadFile":"Spaghetti_TARAKO_Sauce,_at_Saizeriya.jpg","views":18396},{"title":"Katsu Burger","name":"Katsu Burger","country":"United States","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Katsu_Burger","leadFile":"Katsu_Burger_logo.png","views":2196},{"title":"Naporitan","name":"Naporitan","country":"Japan","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Naporitan","ingredients":["spaghetti","ketchup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Spaghetti_Naporitan_001.jpg/960px-Spaghetti_Naporitan_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Spaghetti_Naporitan_001.jpg","views":53945},{"title":"Nikujaga","name":"Nikujaga","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Nikujaga","ingredients":["Meat (sliced or ground beef","or pork)","potatoes","onion","sweetened soy sauce","mirin"],"prepSummary":"肉じゃが（にくじゃが）は、日本の煮込み料理の一つである。肉とじゃがいもを醤油や砂糖などで甘辛く味付けした煮物であり、玉ねぎやにんじん、糸こんにゃくなども入れることがある。肉には、牛肉、豚肉、鶏肉などが使用される。肉じゃがの調理法は人により様々であり、調理の工程に定まったものがない。大きくは、油で炒めてから煮る方法と炒めずに煮る方法に分かれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Braised_pork_and_potatoes_%283089327692%29.jpg/960px-Braised_pork_and_potatoes_%283089327692%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yumi Kimura from Yokohama, JAPAN","licence":"CC BY-SA 2.0","leadFile":"Braised_pork_and_potatoes_(3089327692).jpg","views":29616,"langs":["ca","da","de","es","fa","fr","he","id","it","ja","jv","ko","ms","nl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Nikujaga","da":"Nikujaga","de":"Nikujaga","es":"Nikujyaga","fa":"نیکوجاگا","fr":"Nikujaga","he":"ניקוג'גה","id":"Nikujaga","it":"Nikujaga","ja":"肉じゃが","jv":"Nikujaga","ko":"니쿠자가","ms":"Nikujaga","nl":"Nikujaga","pt":"Nikujaga","ru":"Никудзяга","th":"นิกูจางะ","tr":"Nikujaga","uk":"Нікуджяґа","vi":"Nikujaga","zh":"日式馬鈴薯燉肉"},"sourceLanguage":"ja"},{"title":"Plate lunch","name":"Plate lunch","country":"Japan","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Plate_lunch","prepSummary":"プレートランチ（英語：plate lunch）とは、アメリカ合衆国のハワイ州でポピュラーな軽食のスタイルで、一枚の皿に一食分の食事を盛りつけたもののことをいう。 典型的なプレートランチでは、まずアイスクリーム用のスクープで2つの白飯と1つのマカロニサラダの山を作り、残ったスペースに1～3種類程度の肉料理を盛り付ける。肉料理のおかずはアメリカ料理、ハワイ料理、、中華料理、日本料理、朝鮮料理、フィリピン料理、ポルトガル料理など様々である。 街中の専門店やフードコート、移動販売車などで販売されており、日本における弁当と同様に持ち帰りとして利用されるほか、海辺や公園など屋外で舌鼓を打つ姿も多く見られる。 かつては紙やプラスチックの平皿が用いられたためにこの名があるが、近年では発泡スチロール製の四角いランチボックス（写真下）が使用されることが増えている。 多種類、多国籍のさまざまな料理を同時に食べるという習慣は、かつてのプランテーション時代に各国の移民労働者たちがおかずを持ち寄って交換したことから始まったと言われている。 ひとつの容器に多種類の料理を盛り付けるというスタイルは日本の幕の内弁当などに通ずるものがあり、普及の過程では戦前にはハワイ総人口の半数近くを占めた日本人移民が持ち込んだ弁当文化の影響があった点も指摘されている。 また、L&Lハワイアン・バーベキュー・チェーン店などにより、ア","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Rainbow_Drive-In_mix_plate_lunch_%282194653288%29.jpg/960px-Rainbow_Drive-In_mix_plate_lunch_%282194653288%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0","leadFile":"Rainbow_Drive-In_mix_plate_lunch_(2194653288).jpg","views":34191,"langs":["cs","fi","ja","jv"],"langNames":{"cs":"Plate lunch","fi":"Lautaslounas","ja":"プレートランチ","jv":"Piring mangan awan"},"sourceLanguage":"ja"},{"title":"Siberia (cake)","name":"Siberia (cake)","country":"Japan","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Siberia_(cake)","ingredients":["castella & yōkan"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Siberia.jpg/960px-Siberia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Siberia.jpg","views":1780},{"title":"Sushi pizza","name":"Sushi pizza","country":"Canada","region":"Ontario","url":"https://en.wikipedia.org/wiki/Sushi_pizza","ingredients":["Fried rice patty","salmon","avocado"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Sushi_pizza.jpg/960px-Sushi_pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quinn Dombrowski from Berkeley, USA","licence":"CC BY-SA 2.0","leadFile":"Sushi_pizza.jpg","views":12512,"city":"Toronto","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yōshoku","name":"Yōshoku","country":"Japan","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Y%C5%8Dshoku","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Hayashi_rice.jpg/960px-Hayashi_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hiratake at Japanese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Hayashi_rice.jpg","views":58526},{"title":"Hot pot","name":"Hot pot","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Hot_pot","ingredients":["Meat","vegetables","mushrooms","dumplings","seafood","broth"],"course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Hot_Pot.jpg/960px-Hot_Pot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Praneeth Thalla","licence":"CC BY-SA 4.0","leadFile":"Hot_Pot.jpg","views":278157},{"title":"Chankonabe","name":"Chankonabe","country":"Japan","url":"https://en.wikipedia.org/wiki/Chankonabe","ingredients":["Dashi or chicken broth","sake or mirin","chicken or fish","tofu","vegetables (daikon","bok choy","others)"],"prepSummary":"ちゃんこ鍋（ちゃんこなべ）とは、相撲部屋において、日常的に食されている鍋料理である。「ちゃんこ」とは本来、相撲部屋において「ちゃんこ番」の力士が作る手料理の全てを指すが、その中でも特に広く知られているのが、この鍋料理全般を指す「ちゃんこ鍋」である。相撲部屋のちゃんこ鍋は力士の体格を作り上げるために栄養バランスが第一に考慮されるほか、門外不出の隠し味なども存在する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Chankonabe.jpg/960px-Chankonabe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"George N","licence":"CC BY 2.0","leadFile":"Chankonabe.jpg","views":76925,"langs":["ar","bn","ca","de","es","fa","fr","hy","id","it","ja","jv","ko","pt","ru","sv","tr","uk","zh"],"langNames":{"ar":"تشانكونابيه","bn":"চাঙ্কোনাবে","ca":"Chanko","de":"Chankonabe","es":"Chanko","fa":"چانکونابه","fr":"Chankonabe","hy":"Տյանկոնաբե","id":"Chankonabe","it":"Chankonabe","ja":"ちゃんこ鍋","jv":"Chankonabé","ko":"잔코나베","pt":"Chankonabe","ru":"Тянконабэ","sv":"Chankonabe","tr":"Chankonabe","uk":"Чанконабе","zh":"相撲鍋"},"sourceLanguage":"ja"},{"title":"Chongqing hot pot","name":"Chongqing hot pot","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Chongqing_hot_pot","prepSummary":"As one of the most spicy types of hot pot, Chongqing hot pot uses different ingredients when making the hot pot base. The spicy Chongqing hot pot base is mainly red chili oil, which is made with beef fat and different kinds of spices, such as bay leaf, clove, cinnamon and so on.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Chongqing_hotpot_2.jpg/960px-Chongqing_hotpot_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hawyih","licence":"Public domain","leadFile":"Chongqing_hotpot_2.jpg","views":24115},{"title":"Gopchang-jeongol","name":"Gopchang-jeongol","country":"South Korea","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Gopchang-jeongol","ingredients":["Gopchang (beef small intestines)"],"prepSummary":"The broth for the dish can be either a mixture of two broths, made from beef gopchang and brisket, respectively, or gomtang, a thin soup with a rich flavor made by simmering beef bones for a long time. If choosing the first type, the beef gopchang and brisket have to be boiled separately because beef gopchang has strong flavor that can affect the brisket broth and the meat. To make the beef gopchang broth, cleaned beef gopchang, onions, scallions, garlic, and ginger are placed in a large pot with a large amount of water and boiled until thoroughly cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Korean_cuisine-Gobchang_jeongol-01.jpg/960px-Korean_cuisine-Gobchang_jeongol-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alan Chan","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Gobchang_jeongol-01.jpg","views":4195},{"title":"Haidilao","name":"Haidilao","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Haidilao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/A_picture_of_Hai_Di_Lao_Hot_Pot_in_London.jpg/960px-A_picture_of_Hai_Di_Lao_Hot_Pot_in_London.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hollyhe888","licence":"CC BY-SA 4.0","leadFile":"A_picture_of_Hai_Di_Lao_Hot_Pot_in_London.jpg","views":88889,"notFood":"a company"},{"title":"Instant-boiled mutton","name":"Instant-boiled mutton","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Instant-boiled_mutton","prepSummary":"Unlike Chengdu or Sichuan hot-pot, Beijing-styled mutton hot-pot is cooked with a tongguo, a bronze donut-shaped pot, in a boiling clear broth. Tofu, Chinese cabbage, bean sprouts, and vermicelli are normally included in the hot-pot. Lamb is pre-sliced paper-thin into unbroken pieces and served on the table. Eaters pick up some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot, and remove it as soon as the lamb changes color.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Instant-boiled_mutton_hot_pot_at_Yangfang_Shengli_%2820200111153612%29.jpg/960px-Instant-boiled_mutton_hot_pot_at_Yangfang_Shengli_%2820200111153612%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Instant-boiled_mutton_hot_pot_at_Yangfang_Shengli_(20200111153612).jpg","views":8368},{"title":"Jeongol","name":"Jeongol","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jeongol","ingredients":["Various"],"prepSummary":"usually contains sliced beef or seafood, vegetables, mushrooms, and other seasonings, which are boiled with a small amount of broth in a (, pot used for cooking ). They may also include (dumplings). Some are spicy, containing added or chili pepper powder, although these ingredients may be omitted.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/KOCIS_dubu-jeongol%2C_Tofu_Hot_Pot_%284556778564%29.jpg/960px-KOCIS_dubu-jeongol%2C_Tofu_Hot_Pot_%284556778564%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_dubu-jeongol,_Tofu_Hot_Pot_(4556778564).jpg","views":11874},{"title":"Little Sheep Group","name":"Little Sheep Group","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Little_Sheep_Group","prepSummary":"Instant-boiled mutton, a style of hot pot, has been eaten in China for a long time, but traditionally it's prepared in boiling water and the pieces of meat are dipped in sauce by each diner after cooking. Because the smell of raw lamb is not accepted by southerners in China, the consumption of lamb and mutton is regional. \"Little Sheep\" invented a method of \"simmering mutton without dipped in ingredients\": a pot-base soup made from dozens of condiments. By changing cumbersome ingredients, this method removes the smell of lamb while retaining its flavour.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Little_Sheep_restaurant_at_Xin%27ao_Shopping_Center_%2820210511183603%29.jpg/960px-Little_Sheep_restaurant_at_Xin%27ao_Shopping_Center_%2820210511183603%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Little_Sheep_restaurant_at_Xin'ao_Shopping_Center_(20210511183603).jpg","views":9205,"notFood":"a business"},{"title":"Malatang","name":"Malatang","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Malatang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/MaLaTang.JPG/960px-MaLaTang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"linan0827","licence":"Public domain","leadFile":"MaLaTang.JPG","views":106453},{"title":"Mu kratha","name":"Mu kratha","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mu_kratha","prepSummary":"Sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called Thai suki). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thai mu kratha is usually served with nam chim suki, a popular dipping sauce. It is well known for using chili sauce as the main ingredient. Some restaurants serve \"nam chim seafood\" to accompany seafood.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Mu_kratha.jpg/960px-Mu_kratha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Mu_kratha.jpg","views":20942},{"title":"Nabemono","name":"Nabemono","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Nabemono","photo":"https://upload.wikimedia.org/wikipedia/commons/5/50/Cookingsukiyaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kapichu","licence":"CC BY-SA 3.0","leadFile":"Cookingsukiyaki.jpg","views":62267,"langs":["ar","de","es","et","fa","fr","ha","hu","id","it","ja","jv","ko","ms","pl","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"نبيمونو","de":"Nabemono","es":"Nabemono","et":"Nabemono","fa":"نابه‌مونو","fr":"Nabe (cuisine)","ha":"Nabemono","hu":"Nabemono","id":"Nabemono","it":"Nabemono","ja":"鍋料理","jv":"Nabemono","ko":"나베모노","ms":"Nabemono","pl":"Nabe-mono","ru":"Набэмоно","th":"นาเบโมโนะ","tr":"Nabemono","uk":"Набемоно","vi":"Nabemono","zh":"鍋料理"}},{"title":"Shabu-shabu","name":"Shabu-shabu","country":"Japan","region":"Osaka","url":"https://en.wikipedia.org/wiki/Shabu-shabu","ingredients":["Meat","vegetables","tofu"],"prepSummary":"The dish is usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive breed of cattle, such as Wagyu, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, and shiitake and enokitake mushrooms. In some places, udon, mochi, or harusame noodles may also be served. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (kelp) and stirring it.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Shabu-shabu-01.jpg/960px-Shabu-shabu-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jimg944","licence":"CC BY 2.0","leadFile":"Shabu-shabu-01.jpg","views":108553,"langs":["ar","az","bg","ca","da","de","es","fa","fi","fr","he","id","it","ja","jv","ko","ms","nl","pl","pt","ru","si","sl","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"شابو شابو","az":"Şabu-şabu","bg":"Шабу-Шабу","ca":"Shabu-shabu","da":"Shabu shabu","de":"Shabu shabu","es":"Shabu-shabu","fa":"شابوشابو","fi":"Shabu-shabu","fr":"Shabu-shabu","he":"שבו-שבו","id":"Shabu-shabu","it":"Shabu shabu","ja":"しゃぶしゃぶ","jv":"Shabu-shabu","ko":"샤부샤부","ms":"Shabu-shabu","nl":"Shabu-shabu","pl":"Shabu-shabu","pt":"Shabu-shabu","ru":"Сябу-сябу","si":"ෂබු ෂබු","sl":"Šabu-šabu","th":"ชาบูชาบู","tl":"Shabu-shabu","tr":"Shabu-shabu","uk":"Шябу-шябу","vi":"Shabu-shabu","zh":"涮涮鍋"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sinseollo","name":"Sinseollo","country":"South Korea","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Sinseollo","ingredients":["Meat","fish","vegetables"],"prepSummary":"Although the origin of the dish was based on vegetables, meat and fish were added in later years. Up to 25 ingredients may be used in making the dish, such as beef, pork, chicken, pheasant, fish, abalone, sea cucumbers, and various vegetables. Boiled beef and sliced mu are placed in the dish with seasoned beef and the seafood. Mushrooms, carrots and other vegetables are placed next, with meatballs, walnuts, pine nuts, ginkgo nuts, and finely shredded red pepper used as garnish to create a colorful balance.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dd/Royal_Hot_Pot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"Royal_Hot_Pot.jpg","views":6828},{"title":"Sukiyaki","name":"Sukiyaki","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Sukiyaki","ingredients":["Meat (usually thinly sliced beef)","vegetables","soy sauce","sugar","mirin"],"prepSummary":"Sukiyaki is a one-pot dish (nabemono) that was developed during the Meiji era. Different regions have different ways of preparing sukiyaki. There are two main styles, the Kanto style from eastern Japan and Kansai style from western Japan. In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last. The vegetables and meat used are different between the two styles.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Sukiyaki_01.jpg/960px-Sukiyaki_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ajari","licence":"CC BY 2.0","leadFile":"Sukiyaki_01.jpg","views":129003,"langs":["ar","ca","cs","da","de","es","fa","fi","fr","hu","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ru","si","sl","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"سوكيياكي","ca":"Sukiyaki","cs":"Sukijaki","da":"Sukiyaki","de":"Sukiyaki","es":"Sukiyaki","fa":"سوکی‌یاکی","fi":"Sukiyaki","fr":"Sukiyaki","hu":"Szukijaki","id":"Sukiyaki","it":"Sukiyaki","ja":"すき焼き","jv":"Sukiyaki","ka":"სუკიაკი","ko":"스키야키","ms":"Sukiyaki","nl":"Sukiyaki (gerecht)","pl":"Sukiyaki","pt":"Sukiyaki","ru":"Сукияки","si":"සුකියාකි","sl":"Sukijaki","sv":"Sukiyaki","th":"สุกียากี้","tr":"Sukiyaki","uk":"Сукіякі","uz":"Sukiyaki taomi","vi":"Sukiyaki","zh":"壽喜燒"}},{"title":"Thai suki","name":"Thai suki","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Thai_suki","ingredients":["Meat or seafood","nam chim"],"photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Thai_Suki_of_MK_Restaurant.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nissy-KITAQ","licence":"CC BY-SA 3.0","leadFile":"Thai_Suki_of_MK_Restaurant.JPG","views":14329},{"title":"Xiabu Xiabu","name":"Xiabu Xiabu","country":"Japan","region":"Hot pot","url":"https://en.wikipedia.org/wiki/Xiabu_Xiabu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Xiabu_Xiabu_headquarters_%2820240228134926%29.jpg/960px-Xiabu_Xiabu_headquarters_%2820240228134926%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Xiabu_Xiabu_headquarters_(20240228134926).jpg","views":2928,"notFood":"a business"},{"title":"Basashi","name":"Basashi","country":"Japan","region":"Japanese meat","url":"https://en.wikipedia.org/wiki/Basashi","prepSummary":"In most countries where horses are slaughtered for food, they are processed in a similar fashion to cattle, i.e., in large-scale factory slaughter houses (abattoirs) where they are stunned with a captive bolt gun and bled to death. In countries with a less industrialized food-production system, horses and other animals are slaughtered individually outdoors as needed, in or near the village where they will be consumed. In 2005, the eight principal horse meat-producing countries produced over 700,000 tonnes of it.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Paardenrookvlees.JPG/960px-Paardenrookvlees.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Paardenrookvlees.JPG","views":6442,"langs":["ar","az","cs","de","el","es","et","eu","fa","fi","fr","ga","he","hy","id","it","ja","jv","kk","ko","mn","ms","nl","pl","pt","ru","sk","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"لحم خيل","az":"At əti","cs":"Koňské maso","de":"Pferdefleisch","el":"Κρέας αλόγου","es":"Carne de caballo","et":"Hobuseliha","eu":"Zaldi-okela","fa":"گوشت اسب","fi":"Hevosenliha","fr":"Viande de cheval","ga":"Feoil chapaill","he":"בשר סוס","hy":"Ձիու միս","id":"Daging kuda","it":"Carne di cavallo","ja":"馬肉","jv":"Daging jaran","kk":"Жылқы еті","ko":"말고기","mn":"Адууны мах","ms":"Daging kuda","nl":"Paardenvlees","pl":"Konina (mięso)","pt":"Carne de cavalo","ru":"Конина","sk":"Konské mäso","sv":"Hästkött","tr":"At eti","uk":"Конина","uz":"Qazi","vi":"Thịt ngựa","zh":"马肉"},"sourceLanguage":"ja"},{"title":"Char siu","name":"Char siu","country":"China","region":"Greater China","url":"https://en.wikipedia.org/wiki/Char_siu","ingredients":["Pork","mixture of maltose or honey","Chinese wine","five-spice powder"],"prepSummary":"Char siu is typically made from a boneless cut from the collar or shoulder of domestic pork, known as. The meat is marinated with a mixture of hoisin sauce, soy sauce, Chinese rose wine and five-spice powder. Other typical ingredients in the marinade include, shallots, spring onions, ginger and sugar. Maltose or honey is used to give char siu its high sugar content and characteristic shiny glaze. Traditionally, the distinctive red colour was due to the use of red fermented bean curd and red yeast rice, however red food colouring is now commonly used. The proportion of fat and lean meat is considered extremely important to the flavour and preparation of char siu.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/95/Charsiu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simon Shek","licence":"CC BY-SA 3.0","leadFile":"Charsiu.jpg","views":146052,"langs":["ca","es","fr","hy","id","it","ja","jv","ko","pa","pl","pt","ru","tr","uk","vi","zh"],"langNames":{"ca":"Char siu","es":"Char siu","fr":"Char siu","hy":"Չաշաո","id":"Babi panggang merah","it":"Char siu","ja":"チャーシュー","jv":"Char siu","ko":"차시우","pa":"ਚਾਰ ਸਿਉ","pl":"Char siu","pt":"Char siu","ru":"Чашао","tr":"Char siu","uk":"Чар сіу","vi":"Xá xíu","zh":"叉燒"}},{"title":"Katsudon","name":"Katsudon","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Katsudon","ingredients":["Tonkatsu","tonkatsu sauce","panko","egg","Japanese rice"],"prepSummary":"The tonkatsu for the katsudon dish is prepared by dipping the cutlet in flour, followed by egg, then dipping in panko breadcrumbs, and deep-frying. Next, into a boiling broth of dashi, soy sauce and onions, the sliced tonkatsu and a beaten egg is cooked.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Katsudon_001.jpg/960px-Katsudon_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Katsudon_001.jpg","views":52030,"langs":["ar","ca","da","de","es","eu","fa","fr","hu","hy","id","it","ja","jv","ko","my","pl","pt","ru","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"كاتسودون","ca":"Katsudon","da":"Katsudon","de":"Katsudon","es":"Katsudon","eu":"Katsudon","fa":"کاتسودون","fr":"Katsudon","hu":"Kacudon","hy":"Կացուդոն","id":"Katsudon","it":"Katsudon","ja":"カツ丼","jv":"Katsudhon","ko":"가츠동","my":"ခဆွတ်ဒွန်း","pl":"Katsudon","pt":"Katsudon","ru":"Кацудон","th":"คัตสึดง","tr":"Katsudon","uk":"Кацудон","uz":"Katsudon","vi":"Katsudon","zh":"豬排丼"}},{"title":"Kagami mochi","name":"Kagami mochi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Kagami_mochi","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Kagami-mochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Flickr.com user \"tanakawho\"","licence":"CC BY 2.0","leadFile":"Kagami-mochi.jpg","views":19091,"langs":["de","es","fa","fr","id","ja","ko","uk","vi","zh"],"langNames":{"de":"Kagami-Mochi","es":"Kagami mochi","fa":"کاگامی موچی","fr":"Kagami mochi","id":"Kagami mochi","ja":"鏡餅","ko":"가가미모치","uk":"Каґамі мочі","vi":"Kagami mochi","zh":"鏡餅"}},{"title":"Zōni","name":"Zōni","country":"Japan","url":"https://en.wikipedia.org/wiki/Z%C5%8Dni","ingredients":["mochi rice cakes"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Zoni_by_yoppy.jpg/960px-Zoni_by_yoppy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yoppy","licence":"CC BY 2.0","leadFile":"Zoni_by_yoppy.jpg","views":15659,"langs":["az","da","de","es","fr","hy","id","it","ja","jv","ko","ms","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"az":"Dzoni","da":"Zouni","de":"Zōni","es":"Zōni","fr":"Zōni","hy":"Ձոնի","id":"Zōni","it":"Zōni","ja":"雑煮","jv":"Zōni","ko":"조니 (음식)","ms":"Zōni","pt":"Zōni","ru":"Дзони","sv":"Zoni","th":"โซนิ","tr":"Zōni","uk":"Дзоні","vi":"Zōni","zh":"杂煮"}},{"title":"Japanese noodles","name":"Japanese noodles","country":"Japan","region":"Japanese noodles","url":"https://en.wikipedia.org/wiki/Japanese_noodles","ingredients":["Flour","water"],"prepSummary":"Los fideos son un alimento básico de la cocina japonesa. A menudo se sirven fríos con salsas para mojar, o en sopas o platos calientes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Fresh_ramen_noodle_001.jpg/960px-Fresh_ramen_noodle_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Fresh_ramen_noodle_001.jpg","views":27564,"langs":["ar","bn","cs","es","fa","id","it","jv","ko","ms","th","tr","vi"],"langNames":{"ar":"النودلز اليابانية","bn":"জাপানি নুডলস","cs":"Japonské nudle","es":"Fideos japoneses","fa":"نودل‌های ژاپنی","id":"Mi Jepang","it":"Spaghetti giapponesi","jv":"Bakmi Jepang","ko":"일본의 국수","ms":"Mi Jepun","th":"บะหมี่ญี่ปุ่น","tr":"Japon eriştesi","vi":"Mì Nhật Bản"},"sourceLanguage":"es"},{"title":"Alkaline noodles","name":"Alkaline noodles","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Alkaline_noodles","ingredients":["Durum wheat","flour","alkali"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Fresh_ramen_noodle_001.jpg/960px-Fresh_ramen_noodle_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Fresh_ramen_noodle_001.jpg","views":37667},{"title":"Momofuku Ando","name":"Momofuku Ando","country":"Japan","region":"Japanese noodles","url":"https://en.wikipedia.org/wiki/Momofuku_Ando","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/%E5%AE%89%E8%97%A4%E7%99%BE%E7%A6%8F%E8%82%96%E5%83%8F.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"日本網","licence":"Public domain","leadFile":"安藤百福肖像.jpg","views":115874,"langs":["ar","ca","cs","de","el","es","fa","fi","fr","he","hu","id","it","ja","ko","lt","mn","ms","nb","nl","pl","pt","ru","sv","ta","th","tr","uk","vi","zh"],"langNames":{"ar":"موموفوكو أندو","ca":"Momofuku Andō","cs":"Momofuku Ando","de":"Momofuku Andō","el":"Μομοφούκου Άντο","es":"Momofuku Andō","fa":"مموفوکو آندو","fi":"Momofuku Ando","fr":"Momofuku Andō","he":"מומופוקו אנדו","hu":"Andó Momofuku","id":"Momofuku Ando","it":"Momofuku Andō","ja":"安藤百福","ko":"안도 모모후쿠","lt":"Momofuku Ando","mn":"Андо Момофүкү","ms":"Momofuku Ando","nl":"Momofuku Ando","nb":"Momofuku Andō","pl":"Momofuku Andō","pt":"Momofuku Ando","ru":"Андо, Момофуку","sv":"Momofuku Ando","ta":"மோமோஃபுகு ஆண்டோ","th":"โมโมฟูกุ อันโด","tr":"Momofuku Ando","uk":"Андо Момофуку","vi":"Andō Momofuku","zh":"安藤百福"},"notFood":"a person"},{"title":"Cup noodle","name":"Cup noodle","country":"Japan","region":"Tokyo","url":"https://en.wikipedia.org/wiki/Cup_noodle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Cup-Noodles-2.jpg/960px-Cup-Noodles-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Zenz","licence":"CC BY-SA 3.0","leadFile":"Cup-Noodles-2.jpg","views":21163,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Demae Itcho","name":"Demae Itcho","country":"Japan","region":"Japanese noodles","url":"https://en.wikipedia.org/wiki/Demae_Itcho","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Nisshin_Foods_Head_Office.jpg/960px-Nisshin_Foods_Head_Office.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mangos","licence":"CC BY-SA 3.0","leadFile":"Nisshin_Foods_Head_Office.jpg","views":1464,"langs":["ar","bg","de","el","es","fa","fi","fr","ha","hi","id","it","ja","ko","mr","ms","pl","pt","ru","th","tl","tr","uk","ur","vi","zh"],"langNames":{"ar":"نيسين للأغذية (شركة)","bg":"Нисин Фудс","de":"Nissin Foods","el":"Nissin Foods","es":"Nissin Foods","fa":"نیستن فودز","fi":"Nissin Foods","fr":"Nissin Foods","ha":"Nissin Foods","hi":"निस्सिन फूड्स","id":"Nissin Foods","it":"Nissin Foods","ja":"日清食品","ko":"닛신식품","mr":"निसिन फूड्स","ms":"Nissin Foods","pl":"Nissin Foods","pt":"Nissin","ru":"Nissin Foods","th":"นิสชินฟูดส์","tl":"Nissin Foods","tr":"Nissin Foods","uk":"Nissin Foods","ur":"نسین فوڈز","vi":"Nissin Foods","zh":"日清食品"}},{"title":"Glass noodles","name":"Glass noodles","country":"China","region":"French Polynesia","url":"https://en.wikipedia.org/wiki/Glass_noodles","ingredients":["Starch (from mung beans","yams","potatoes","cassava","canna","or batata)","water"],"prepSummary":"In China, the primary site of production of glass noodles is the town of Zhangxing, in Zhaoyuan, Shandong province. Historically the noodles were shipped through the port of Longkou, and thus the noodles are known and marketed as Longkou fensi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Cooked_dangmyeon.jpg/960px-Cooked_dangmyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"토리랑","licence":"CC BY 4.0","leadFile":"Cooked_dangmyeon.jpg","views":116448,"langs":["ar","az","de","es","hu","hy","id","ja","jv","ko","ku","lt","my","nb","ne","nl","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"نودلز سيلوفان","az":"Funçoza","de":"Glasnudeln","es":"Fideo celofán","hu":"Üvegtészta","hy":"Ֆունչոզա","id":"Sohun","ja":"春雨 (食品)","jv":"Mi cellophane","ko":"당면","ku":"Cehek","lt":"Fensi","my":"ကြာဆံ","ne":"फिङ","nl":"Glasmie","nb":"Glassnudler","ru":"Фунчоза","sv":"Glasnudlar","th":"วุ้นเส้น","tl":"Sotanghon","tr":"Cam erişte","uk":"Фунчоза","vi":"Miến","zh":"粉丝"}},{"title":"Hiyamugi","name":"Hiyamugi","country":"Japan","region":"Japanese noodles","url":"https://en.wikipedia.org/wiki/Hiyamugi","ingredients":["小麦粉"],"prepSummary":"ひやむぎ（冷や麦、冷麦）とは、小麦粉から作られる麺の一種である。 素麺などと同様に主に乾麺の形で市場に流通し、日本国内を中心に消費される。そのため、通年入手することが可能であるが、日本では冷やして食べることが多く、清涼感を求めて夏の麺料理に用いるのが一般的である。「冷麦」の語の由来は、うどんの旧称「熱麦」に対する語であるとされる。 後述のように、乾燥麺については現代日本においては『食品表示基準』により、太さによって表示が可能な分類の一つである。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Hiyamugi_%282706154251%29.jpg/960px-Hiyamugi_%282706154251%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yoppy from Kawasaki, Kanagawa, Japan","licence":"CC BY 2.0","leadFile":"Hiyamugi_(2706154251).jpg","views":5661,"langs":["de","fr","id","ja","ru","th","uk"],"langNames":{"de":"Hiyamugi","fr":"Hiyamugi","id":"Hiyamugi","ja":"ひやむぎ","ru":"Хиямуги","th":"ฮิยามูงิ","uk":"Хіямуґі"},"sourceLanguage":"ja"},{"title":"Instant noodles","name":"Instant noodles","country":"Japan","region":"Originally East Asia","url":"https://en.wikipedia.org/wiki/Instant_noodles","ingredients":["Dried or precooked noodle","seasoning"],"prepSummary":"Noodle production starts with dissolving the salt, starch, and flavoring in water to form a mixture that is then added to the flour. The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. After it is kneaded, the dough is made into two sheets compounded into one single noodle belt by being put through two rotating rollers. This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Mama_instant_noodle_block.jpg/960px-Mama_instant_noodle_block.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Mama_instant_noodle_block.jpg","views":127781},{"title":"Okkirikomi","name":"Okkirikomi","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Okkirikomi","ingredients":["Wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Okirikomi.jpg/960px-Okirikomi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"禁樹なずな","licence":"CC BY-SA 3.0","leadFile":"Okirikomi.jpg","views":1636},{"title":"Sanuki udon","name":"Sanuki udon","country":"Japan","region":"Kagawa Prefecture","url":"https://en.wikipedia.org/wiki/Sanuki_udon","ingredients":["Wheat flour","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Kama-age_sanuki_udon_by_sekido_in_Takamatsu%2C_Kagawa.jpg/960px-Kama-age_sanuki_udon_by_sekido_in_Takamatsu%2C_Kagawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sekido","licence":"CC BY 2.0","leadFile":"Kama-age_sanuki_udon_by_sekido_in_Takamatsu,_Kagawa.jpg","views":14643},{"title":"Shirataki noodles","name":"Shirataki noodles","country":"Japan","region":"Japanese noodles","url":"https://en.wikipedia.org/wiki/Shirataki_noodles","ingredients":["Konjac"],"prepSummary":"Les, souvent écrit en hiragana ) sont des vermicelles japonais minces, translucides et gélatineux faits à partir du konjac, un tubercule originaire d'Asie.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/13_-_IMG_20150901_131413.jpg/960px-13_-_IMG_20150901_131413.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"13_-_IMG_20150901_131413.jpg","views":187007,"langs":["ca","da","de","fr","id","it","ko","lt","ru","sv","th"],"langNames":{"ca":"Shirataki","da":"Shirataki","de":"Shirataki-Nudeln","fr":"Vermicelles shirataki","id":"Mi shirataki","it":"Shirataki","ko":"실곤약","lt":"Širataki makaronai","ru":"Сиратаки","sv":"Shiratakinudlar","th":"ชิราตากิ"},"sourceLanguage":"fr"},{"title":"Sōmen","name":"Sōmen","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/S%C5%8Dmen","ingredients":["Wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Somen_001.jpg/960px-Somen_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Somen_001.jpg","views":35219,"langs":["ca","da","de","es","fa","fi","fr","id","it","ja","jv","ko","ms","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ca":"Sōmen","da":"Soumen","de":"Sōmen","es":"Sōmen","fa":"سومن","fi":"Sōmen","fr":"Sōmen","id":"Sōmen","it":"Sōmen","ja":"素麺","jv":"Sōmen","ko":"소면","ms":"Sōmen","pl":"Sōmen","pt":"Somen","ru":"Сомэн (блюдо)","sv":"Somen","th":"โซเม็ง","tr":"Sōmen","uk":"Сомен (локшина)","vi":"Sōmen","zh":"掛麵"}},{"title":"Tokoroten","name":"Tokoroten","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Tokoroten","ingredients":["Seaweed (tengusa","ogonori)"],"course":"Side dish, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Tokoroten_001.jpg/960px-Tokoroten_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Tokoroten_001.jpg","views":27220},{"title":"Tsukemono","name":"Tsukemono","country":"Japan","url":"https://en.wikipedia.org/wiki/Tsukemono","prepSummary":"To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles. A (\"pickling container\") is a Japanese pickle press. The pressure is generated by heavy stones called (\"pickle stone\") with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass, or ceramic. Before tsukemono ishi came into use, the pressure was applied by driving a wedge between the handle of the container and its lid. The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Tsukemono2.jpg/960px-Tsukemono2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mimissu","licence":"CC BY-SA 4.0","leadFile":"Tsukemono2.jpg","views":42408},{"title":"Allium chinense","name":"Allium chinense","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Allium_chinense","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Allium_chinense1.jpg/960px-Allium_chinense1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KENPEI","licence":"CC BY-SA 3.0","leadFile":"Allium_chinense1.jpg","views":46336,"langs":["af","ar","az","ca","de","el","es","eu","fa","fi","fr","id","is","ja","ko","ru","sv","uk","uz","vi","zh"],"langNames":{"af":"Chinese ui","ar":"ثوم صيني","az":"Allium chinense","ca":"Allium chinense","de":"Allium chinense","el":"Άλλιο το κινεζικό","es":"Allium chinense","eu":"Allium chinense","fa":"پیاز شرقی","fi":"Valkoruohosipuli","fr":"Allium chinense","id":"Bawang rakkyo","is":"Kínalaukur","ja":"ラッキョウ","ko":"염교","ru":"Лук китайский","sv":"Rakkyolök","uk":"Allium chinense","uz":"Xitoy piyozi","vi":"Kiệu (thực vật)","zh":"藠头"},"notFood":"a taxon"},{"title":"Asazuke","name":"Asazuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Asazuke","ingredients":["Vegetables","vinegar","salt"],"prepSummary":"Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable. Commonly used vegetables include daikon, hakusai, cucumbers, or eggplant. Kimuchi, much like the similarly named Korean kimchi, is a cabbage asazuke but milder in flavor. Asazuke is usually prepared by rubbing the cut vegetables with salt and placing in a sealed bag or other sealed container along with such items as sliced kombu or chili peppers. Instead of salt, asazuke can also be prepared with vinegar, nuka, or a pickling solution that is sold in stores.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Baby_eggplant_tsukemono_by_wilbanks_in_Nishiki-ichiba%2C_Kyoto.jpg/960px-Baby_eggplant_tsukemono_by_wilbanks_in_Nishiki-ichiba%2C_Kyoto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"wilbanks from Nishiki-ichiba, Kyoto","licence":"CC BY-SA 2.0","leadFile":"Baby_eggplant_tsukemono_by_wilbanks_in_Nishiki-ichiba,_Kyoto.jpg","views":11473,"langs":["da","de","es","fr","it","ja","ko","vi","zh"],"langNames":{"da":"Asazuke","de":"Asazuke","es":"Asazuke","fr":"Asazuke","it":"Asazuke","ja":"浅漬け","ko":"아사즈케","vi":"Asazuke","zh":"淺漬"}},{"title":"Beni shōga","name":"Beni shōga","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Beni_sh%C5%8Dga","photo":"https://upload.wikimedia.org/wikipedia/commons/0/04/Gyudon_by_jetalone_in_Higashi-Ginza%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jetalone from Higashi-Ginza, Tokyo","licence":"CC BY 2.0","leadFile":"Gyudon_by_jetalone_in_Higashi-Ginza,_Tokyo.jpg","views":15743,"langs":["da","de","es","fa","fi","fr","it","ja","ko","nl","pt","th","tr","uk","vi","zh"],"langNames":{"da":"Beni shouga","de":"Beni shōga","es":"Beni shōga","fa":"بنی‌شوگا","fi":"Beni shōga","fr":"Beni shōga","it":"Beni shoga","ja":"紅しょうが","ko":"베니쇼가","nl":"Beni shoga","pt":"Beni shōga","th":"เบนิโชงะ","tr":"Beni shōga","uk":"Бені шоґа","vi":"Beni shōga","zh":"紅生薑"}},{"title":"Bettarazuke","name":"Bettarazuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Bettarazuke","ingredients":["Daikon"],"prepSummary":"べったら漬（べったらづけ）は、大根の麹漬の一種で、東京を代表する名産品と言われている。 「べったら漬け」とも書く。表面についた甘酒の麹がべとべとしていることからこの名がついた。 毎年10月19日・20日に、宝田恵比寿神社に近い日本橋大伝馬町界隈では「べったら市」が開かれ、東京・日本橋界隈の秋の下町恒例行事となっている。 東京にいたか屋の東京べったら漬は東京都中央区観光協会推奨名産品に認定されている。","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3e/Bettarazuke.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DoWhile","licence":"Public domain","leadFile":"Bettarazuke.jpg","views":2477,"langs":["es","it","ja"],"langNames":{"es":"Bettarazuke","it":"Bettarazuke","ja":"べったら漬"},"sourceLanguage":"ja"},{"title":"Fukujinzuke","name":"Fukujinzuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Fukujinzuke","ingredients":["Daikon radish"],"prepSummary":"福神漬（ふくじんづけ、ふくしんづけ）は、日本の非発酵型の漬物の一種。ダイコン、ナス、ナタマメ（鉈豆）、レンコン、キュウリ、シソの実、シイタケまたは白ゴマなどの7種の下漬けした野菜類を塩抜きして細かく刻み、醤油と砂糖やみりんで作った調味液で漬けたものである。 日本のカレーに付け合わせとして添えられることが多い。","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Fukujinzuke.jpg/960px-Fukujinzuke.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DoWhile","licence":"Public domain","leadFile":"Fukujinzuke.jpg","views":17244,"langs":["ar","es","it","ja","jv","th","vi","zh"],"langNames":{"ar":"فوكوجينزوكي","es":"Fukujinzuke","it":"Fukujinzuke","ja":"福神漬","jv":"Fukujinzuke","th":"ฟูกูจินซูเกะ","vi":"Fukujinzuke","zh":"福神漬"},"sourceLanguage":"ja"},{"title":"Gari (ginger)","name":"Gari (ginger)","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Gari_(ginger)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Eingelegter_Ingwer_%2825966203794%29.jpg/960px-Eingelegter_Ingwer_%2825966203794%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tim Reckmann from Hamm, Deutschland","licence":"CC BY 2.0","leadFile":"Eingelegter_Ingwer_(25966203794).jpg","views":28919},{"title":"Karashizuke","name":"Karashizuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Karashizuke","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Eggplant_tsukemono_by_irrational_cat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"irrational_cat","licence":"CC BY-SA 2.0","leadFile":"Eggplant_tsukemono_by_irrational_cat.jpg","views":831,"langs":["es","it","ja","th","uk"],"langNames":{"es":"Karashizuke","it":"Karashizuke","ja":"からし漬け","th":"คาราชิซูเกะ","uk":"Карашізуке"}},{"title":"Kasuzuke","name":"Kasuzuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Kasuzuke","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/Kasuzuke.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:en:User:Monoukotori","licence":"Public domain","leadFile":"Kasuzuke.JPG","views":4383,"langs":["es","fr","it","ja"],"langNames":{"es":"Kasuzuke","fr":"Kasuzuke","it":"Kasuzuke","ja":"粕漬け"}},{"title":"Matsumaezuke","name":"Matsumaezuke","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Matsumaezuke","prepSummary":"A soy sauce on the sweet-side, Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper: Although use of carrots is not universal, some dictionary references list carrot or daikon radish. A tai (sea bream, in sashimi form) is sometimes blended.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Matsumaezuke.jpg/960px-Matsumaezuke.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Hykw-a4 at Japanese Wikipedia.","licence":"CC BY-SA 3.0","leadFile":"Matsumaezuke.jpg","views":3768,"langs":["da","de","es","ha","it","ja","jv"],"langNames":{"da":"Matsumaezuke","de":"Matsumaezuke","es":"Matsumaezuke","ha":"Matsumaezuke","it":"Matsumaezuke","ja":"松前漬け","jv":"Matsumaezuke"}},{"title":"Namasu","name":"Namasu","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Namasu","prepSummary":"鱠、膾（なます、かい、クアイ）は、切り分けた獣肉や魚肉に調味料を合わせて生食する料理を指す。 獣肉を用いた物は「膾」、魚肉を用いて同様の調理をしたものは「鱠」、また「魚膾」ともいった。 日本では魚介類や野菜類、果物類を細く（あるいは薄く）切り、酢を基本にした調味料で和えた料理に発展した。日本の膾については酢の物ともよばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Kouhaku-namasu_001.jpg/960px-Kouhaku-namasu_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Kouhaku-namasu_001.jpg","views":4107,"langs":["es","fr","id","it","ja","pt","ru","tr","uk"],"langNames":{"es":"Namasu","fr":"Namasu","id":"Namasu","it":"Namasu","ja":"なます","pt":"Namasu","ru":"Намасу","tr":"Namasu","uk":"Намасу"},"sourceLanguage":"ja"},{"title":"Nozawana","name":"Nozawana","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Nozawana","prepSummary":"ノザワナ（野沢菜）は、アブラナ科アブラナ属の二年生植物。日本の長野県下高井郡野沢温泉村を中心とした信越地方で栽培されてきた野菜で、特産の野沢菜漬けの材料とされる。高菜、広島菜とともに日本三大漬菜に数えられる。第二次世界大戦後は北海道から熊本まで、全国的に栽培されるようになった。別名、。 茎と葉の丈は50 - 90cmにもなる。収穫しないで越冬すると、春には薹が立って黄色い菜の花が咲く。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Nozawana02.jpg/960px-Nozawana02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Togabi","licence":"CC BY-SA 4.0","leadFile":"Nozawana02.jpg","views":7095,"langs":["ar","es","fr","id","it","ja"],"langNames":{"ar":"نوزاوانا","es":"Nozawana","fr":"Nozawana","id":"Nozawana","it":"Nozawana","ja":"ノザワナ"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Nukazuke","name":"Nukazuke","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Nukazuke","prepSummary":"Nukazuke involves a traditional style of pickling using a mash made of dry rice bran and brine. Vegetables that are often used are cucumbers, daikon, eggplant, carrot and turnips. These are completely buried in the mash and can be left for one day (for a quick pickle) or for five or more days to enrich the flavor, although the mash and vegetables must be turned every day. Traditionally, this is done with the bare hands. Rice bran is first mixed in a crock with salt, kombu seaweed, and water. Additional ingredients—like ginger, beer, sake, chiles, garlic, persimmon or apple peels, or powdered mustard seed—may be added as well.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Tsukemono_%2824068206975%29.jpg/960px-Tsukemono_%2824068206975%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Doug Knuth from Woodstock, IL","licence":"CC BY-SA 2.0","leadFile":"Tsukemono_(24068206975).jpg","views":18078,"langs":["ar","es","it","ja","jv","ko","pt"],"langNames":{"ar":"نوكازوكه","es":"Nukazuke","it":"Nukazuke","ja":"糠漬け","jv":"Nukazuke","ko":"누카즈케","pt":"Nukazuke"}},{"title":"Pickled carrot","name":"Pickled carrot","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Pickled_carrot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Daikon-carrot_pickles_%284743661333%29.jpg/960px-Daikon-carrot_pickles_%284743661333%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0","leadFile":"Daikon-carrot_pickles_(4743661333).jpg","views":3913},{"title":"Pickled cucumber","name":"Pickled cucumber","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Pickled_cucumber","ingredients":["Cucumber","brine or vinegar or other solution"],"prepSummary":"きゅうりピクルス（英国英語：Gherkin）は、小型きゅうりのピクルスで、米国とカナダでは単に「ピクルス」、英国、アイルランド、オーストラリア、南アフリカ、ニュージーランドでは「ガーキン」（Gherkin）として知られていて、塩水、酢、またはその他の溶液で漬けてしばらく置いたキュウリである。きゅうりを酸性溶液に浸すか、乳酸発酵による酸洗いを行うことにより、一定期間発酵させて作る。 きゅうりピクルスといっても、多くの場合他の材料も混ぜた混合ピクルス（Mixed pickle）である。 もともと、きゅうりピクルスは万里の長城を建設する労働者のために最初に開発されたとよく言われるが、メソポタミアのチグリス川渓谷で最初にインドから持ち込まれたきゅうりを使って作られたという説もある。 きゅうりピクルスはハンガリー、ドイツ、ポーランド、ロシア、ユダヤ人（アシュケナジム）の間、フランス（コルニション）、イギリス、米国などで作られていて、それぞれ多少の製法の違いがある。","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Pickle.jpg/960px-Pickle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renee Comet (photographer)","licence":"Public domain","leadFile":"Pickle.jpg","views":336291,"langs":["ar","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","he","hr","hy","id","it","ja","jv","ko","ku","lv","nb","nl","pl","ro","ru","sk","sv","tr","uk","vi","zh"],"langNames":{"ar":"خيار مخلل","az":"Xiyar turşusu","bg":"Корнишон","ca":"Cogombre envinagrat","cs":"Nakládané okurky","da":"Agurkesalat","de":"Gewürzgurke","el":"Αγγουράκι τουρσί","es":"Pepinillo","et":"Hapukurk","eu":"Ozpin-luzoker","fa":"خیارشور","fi":"Maustekurkku","fr":"Cornichon","he":"מלפפון חמוץ","hr":"Kiseli krastavac","hy":"Մարինացված վարունգ","id":"Timun acar","it":"Cetrioli sottaceto","ja":"きゅうりピクルス","jv":"Timun acar","ko":"오이 피클","ku":"Tirşîna arûyê","lv":"Marinēti gurķi","nl":"Augurk","nb":"Sylteagurk","pl":"Ogórek kiszony","ro":"Castravete murat","ru":"Маринованные огурцы","sk":"Kyslá uhorka","sv":"Ättiksgurka","tr":"Salatalık turşusu","uk":"Мариновані огірки","vi":"Dưa chuột muối","zh":"醃黃瓜"},"sourceLanguage":"ja"},{"title":"Pickled mustard greens","name":"Pickled mustard greens","country":"Japan","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Pickled_mustard_greens","course":"side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Zaub_quab_at_supermarket.jpg/960px-Zaub_quab_at_supermarket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pingnova","licence":"CC0","leadFile":"Zaub_quab_at_supermarket.jpg","views":6019},{"title":"Tataki gobo","name":"Tataki gobo","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Tataki_gobo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Tataki-gobou_001.jpg/960px-Tataki-gobou_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Tataki-gobou_001.jpg","views":411},{"title":"Umeboshi","name":"Umeboshi","country":"Japan","region":"Japanese pickles","url":"https://en.wikipedia.org/wiki/Umeboshi","ingredients":["Ume","salt"],"course":"Pickles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Umeboshi2.JPG/960px-Umeboshi2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haragayato","licence":"CC BY-SA 3.0","leadFile":"Umeboshi2.JPG","views":116944,"langs":["ar","ca","cs","da","de","es","eu","fa","fi","fr","he","id","it","ja","jv","ko","ms","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"خوخ الأومبوشي","ca":"Umeboshi","cs":"Umeboši","da":"Umeboshi","de":"Umeboshi","es":"Umeboshi","eu":"Umeboshi","fa":"اومه‌بوشی","fi":"Umeboshi","fr":"Umeboshi","he":"אומבושי","id":"Umeboshi","it":"Umeboshi","ja":"梅干し","jv":"Umeboshi","ko":"우메보시","ms":"Umeboshi","pl":"Umeboshi","pt":"Umeboshi","ru":"Умэбоси","sv":"Umeboshi","th":"อูเมโบชิ","tr":"Umeboshi","uk":"Умебоші","vi":"Umeboshi","zh":"酸梅"}},{"title":"Agemochi","name":"Agemochi","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Agemochi","ingredients":["Mochi"],"prepSummary":"餅（もち）、モチ、もちとは、もち米を加工して作る食品。丁寧語でお餅、おもちとも。 また広義には、もち米以外の穀類で作るものをもいい、さらにそれ以外の材料（寒天など）を用いた食品についても「餅」と称する場合もある。本項ではこれらについても述べる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Agemochi.jpg/960px-Agemochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Danny Wilde assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Agemochi.jpg","views":3881,"langs":["ar","cs","es","fr","id","ja","ru","uk"],"langNames":{"ar":"أغيموتشي","cs":"Agemoči","es":"Agemochi","fr":"Agemochi","id":"Agemochi","ja":"揚げ餅","ru":"Агэмоти","uk":"Агемоті"},"sourceLanguage":"ja"},{"title":"Butadon","name":"Butadon","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Butadon","ingredients":["Pork","Japanese rice","takuan"],"prepSummary":"豚丼（ぶたどん、とんどん）は、調理した豚肉を米飯の上に載せた日本発祥の丼物料理。 # 1933年に考案された北海道十勝地方の郷土料理である。帯広系豚丼。読みはぶたどん。 # 2003年のBSE問題によって牛丼チェーン店で誕生した牛丼の代替メニュー。牛丼チェーン店系豚丼。 本項では区別しながら双方を詳述する。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Sauced_pork_bowl_of_Sukiya.jpg/960px-Sauced_pork_bowl_of_Sukiya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Sauced_pork_bowl_of_Sukiya.jpg","views":8694,"langs":["es","ja","ko","pa"],"langNames":{"es":"Butadon","ja":"豚丼","ko":"부타돈","pa":"ਬੂਟਾਡਨ"},"sourceLanguage":"ja"},{"title":"Chahan (dish)","name":"Chahan (dish)","country":"Japan","region":"Japanese Chinese","url":"https://en.wikipedia.org/wiki/Chahan_(dish)","ingredients":["Rice"],"prepSummary":"Chahan is a Japanese fried rice dish typically cooked in a wok. Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as seafoods such as crab meat, roe, and shrimp. Oils such as canola oil, sesame oil and sunflower oil are used to fry the dish. The dish can be seasoned with soy sauce, oyster sauce, sesame oil, salt, pepper and katsuobushi, a dried and flaked tuna product. Shiso, an Asian culinary herb, may also be used to flavor chahan. Nori, a dried edible seaweed product, can be used as a garnish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Asa_chahan_by_ayustety_in_Naha%2C_Okinawa.jpg/960px-Asa_chahan_by_ayustety_in_Naha%2C_Okinawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety","licence":"CC BY-SA 2.0","leadFile":"Asa_chahan_by_ayustety_in_Naha,_Okinawa.jpg","views":33874},{"title":"Chazuke","name":"Chazuke","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Chazuke","ingredients":["rice","green tea or dashi"],"prepSummary":"茶漬け（ちゃづけ）とは、主に米飯に茶をかけた料理のことである。一般にお茶漬けと呼ばれることが多い。 炊き干しされた一般的な飯に白湯やスープ（出汁など）を合わせる食べ方は米食の慣習がある地域で広く見られるが、茶を合わせる食べ方は世界的に珍しい。茶粥は大和国の寺院で古くから食べられていたとされる。 レシピによっては、茶ではなく出汁をかけた料理や、出汁に限らず何らかのスープをかけた料理を「茶漬け」と呼ぶ場合があり、呼称には幅がある。本稿ではこれらについても記述する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Una_chazuke_by_Kossy%40FINEDAYS_in_Akabane.jpg/960px-Una_chazuke_by_Kossy%40FINEDAYS_in_Akabane.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kossy@FINEDAYS from Akabane, Tokyo","licence":"CC BY 2.0","leadFile":"Una_chazuke_by_Kossy@FINEDAYS_in_Akabane.jpg","views":64885,"langs":["da","de","es","fa","fi","fr","id","it","ja","jv","ko","ms","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"da":"Chazuke","de":"Chazuke","es":"Ochazuke","fa":"اوچازوکه","fi":"Ochazuke","fr":"Ochazuke","id":"Ochazuke","it":"Chazuke","ja":"茶漬け","jv":"Ochazuke","ko":"차즈케","ms":"Ochazuke","pt":"Ochazuke","ru":"Отядзукэ","sv":"Chazuke","th":"ชาซูเกะ","tr":"Chazuke","uk":"Чадзуке","vi":"Chazuke","zh":"茶泡飯"},"sourceLanguage":"ja"},{"title":"Chichi dango","name":"Chichi dango","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Chichi_dango","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Chi_chi_dango.jpg/960px-Chi_chi_dango.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Janine from Mililani, Hawaii, United States","licence":"CC BY 2.0","leadFile":"Chi_chi_dango.jpg","views":4054},{"title":"Chicken katsu curry","name":"Chicken katsu curry","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Chicken_katsu_curry","views":335,"notFood":"a disambiguation page"},{"title":"Donburi","name":"Donburi","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Donburi","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/0/04/Gyudon_by_jetalone_in_Higashi-Ginza%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jetalone from Higashi-Ginza, Tokyo","licence":"CC BY 2.0","leadFile":"Gyudon_by_jetalone_in_Higashi-Ginza,_Tokyo.jpg","views":88816,"langs":["ca","de","es","eu","fa","fi","fr","hy","id","it","ja","jv","ko","ms","nb","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ca":"Donburi","de":"Donburi","es":"Donburi","eu":"Donburi","fa":"دون‌بوری","fi":"Donburi","fr":"Donburi","hy":"Դոմբուրի","id":"Donburi","it":"Donburi","ja":"丼物","jv":"Donburi","ko":"돈부리","ms":"Donburi","nl":"Donburi","nb":"Donburi","pl":"Donburi","pt":"Donburi","ru":"Домбури","sv":"Donburi","th":"ดมบูริ","tr":"Donburi","uk":"Домбурі","vi":"Donburi","zh":"丼物"}},{"title":"Doria (food)","name":"Doria (food)","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Doria_(food)","ingredients":["Béchamel","rice","cheese"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Mirano_hu_Doria.jpg/960px-Mirano_hu_Doria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Totti","licence":"CC BY-SA 4.0","leadFile":"Mirano_hu_Doria.jpg","views":28451},{"title":"Gyūdon","name":"Gyūdon","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Gy%C5%ABdon","ingredients":["rice","beef","onion"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Gyuu-don_001.jpg/960px-Gyuu-don_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Gyuu-don_001.jpg","views":60306,"langs":["da","de","es","fa","fr","id","it","ja","jv","ko","ms","nl","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"da":"Gyuudon","de":"Gyūdon","es":"Gyūdon","fa":"گیودون","fr":"Gyūdon","id":"Gyūdon","it":"Gyūdon","ja":"牛丼","jv":"Gyūdon","ko":"규동","ms":"Gyudon","nl":"Gyudon","pl":"Gyūdon","pt":"Gyūdon","ru":"Гюдон","th":"กีวดง","tr":"Gyūdon","uk":"Ґюдон","vi":"Gyūdon","zh":"牛丼"}},{"title":"Ikameshi","name":"Ikameshi","country":"Japan","region":"Oshima area of Hokkaidō","url":"https://en.wikipedia.org/wiki/Ikameshi","ingredients":["squid","dashi","rice"],"prepSummary":"Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi. Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Ikameshi_tsukemono_haibaru.jpg/960px-Ikameshi_tsukemono_haibaru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gustave.iii","licence":"CC BY-SA 4.0","leadFile":"Ikameshi_tsukemono_haibaru.jpg","views":3825},{"title":"Kamameshi","name":"Kamameshi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Kamameshi","ingredients":["Japonica rice"],"prepSummary":"釜飯（かまめし）は、米に醤油、みりん等の調味料を加え、その上に椎茸、鶏肉などの具を載せ、一人用の釜で炊いた米飯料理である。一種の炊き込みご飯であるが、釜から飯碗によそうのではなく、釜のまま食卓に供することに特徴がある。釜の種類としては、写真にあるような羽釜式の鉄釜の他に、土鍋型の陶器の益子焼、高田焼もよく用いられる。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/%E9%B6%8F%E9%87%9C%E9%A3%AF%EF%BC%88%E9%A7%92%E4%B9%83%E5%B1%8B%EF%BC%89.jpg/960px-%E9%B6%8F%E9%87%9C%E9%A3%AF%EF%BC%88%E9%A7%92%E4%B9%83%E5%B1%8B%EF%BC%89.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"くろふね","licence":"CC BY-SA 4.0","leadFile":"鶏釜飯（駒乃屋）.jpg","views":12894,"langs":["es","fa","it","ja","jv","ru","vi","zh"],"langNames":{"es":"Kamameshi","fa":"کامامیشی","it":"Kamameshi","ja":"釜飯","jv":"Kamameshi","ru":"Камамэси","vi":"Kamameshi","zh":"釜飯"},"sourceLanguage":"ja"},{"title":"Kankoro mochi","name":"Kankoro mochi","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Kankoro_mochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Kancoromochi.jpg/960px-Kancoromochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"カイロス","licence":"Public domain","leadFile":"Kancoromochi.jpg","views":591},{"title":"Kashiwameshi","name":"Kashiwameshi","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Kashiwameshi","ingredients":["Chicken","egg","nori","rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Chuoken_kashiwameshi01.jpg/960px-Chuoken_kashiwameshi01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muyo","licence":"CC BY-SA 3.0","leadFile":"Chuoken_kashiwameshi01.jpg","views":1743},{"title":"Katemeshi","name":"Katemeshi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Katemeshi","prepSummary":"Typical ingredients in the preparation of katemeshi included rice, barley, millet, chopped daikon radish root and leaves, and other greens. The use of daikon in the dish was very common. Various additional ingredients were also used in the dish in regional areas of Japan, based upon food availability. In the Mie prefecture of Japan, potato leaves were used in addition to daikon. In Eastern Japan, white potatoes were used as an ingredient in katemeshi, and in Western Japan, sweet potatoes were used. Edible seaweeds such as hijiki and wakame were used as ingredients in coastal areas. Tofu and okara, which is a leftover pulp by-product from tofu production, were sometimes used in katemeshi.","views":5079},{"title":"Keihan (dish)","name":"Keihan (dish)","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Keihan_(dish)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Keihan_%28Amami_Oshima%27s_country_dishes%29_Kagoshima%2CJAPAN.jpg/960px-Keihan_%28Amami_Oshima%27s_country_dishes%29_Kagoshima%2CJAPAN.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Si-take.","licence":"CC BY-SA 3.0","leadFile":"Keihan_(Amami_Oshima's_country_dishes)_Kagoshima,JAPAN.jpg","views":1888},{"title":"Nerikuri","name":"Nerikuri","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Nerikuri","prepSummary":"To prepare nerikuri, washed and peeled sweet potatoes are roughly chopped and placed in a pot with just enough water to cover them. The sweet potatoes are then boiled until they begin to soften. Once softened, pieces of mochi are added to the pot. The mixture is boiled further until both the sweet potatoes and mochi become tender. After boiling, the water is drained, and a small amount of salt is added. The mixture is then mashed and thoroughly combined using a suribachi (Japanese mortar and pestle) until it becomes uniform. The mixture is then torn into bite-sized pieces and coated with kinako (roasted soybean flour) before being served.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Nerikuri.JPG/960px-Nerikuri.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nissy-KITAQ","licence":"CC BY-SA 3.0","leadFile":"Nerikuri.JPG","views":245},{"title":"Okowa","name":"Okowa","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Okowa","ingredients":["rice","meat or vegetables"],"prepSummary":"The ingredients used for making okowa rice balls include glutinous rice (short-grain), sesame oil, dashi, soy sauce, mirin, salt, ginger, chopped mushrooms and carrots, sweet potato, chestnuts, spring onions, cooked fish, and a sheet of nori.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Okowa_Bento_by_Yonehachi%2C_Takashimaya_Singapore.jpg/960px-Okowa_Bento_by_Yonehachi%2C_Takashimaya_Singapore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Okowa_Bento_by_Yonehachi,_Takashimaya_Singapore.jpg","views":8632},{"title":"Onigiri","name":"Onigiri","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Onigiri","ingredients":["Japonica rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/4/43/%E5%B0%8F%E6%96%99%E7%90%86%E3%83%90%E3%83%AB%E3%81%95%E3%81%8F%E3%82%89_%E7%89%B9%E8%A3%BD%E3%81%8A%E3%81%AB%E3%81%8E%E3%82%8A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"脇山航","licence":"CC BY-SA 4.0","leadFile":"小料理バルさくら_特製おにぎり.jpg","views":220497,"langs":["ar","az","bg","ca","cs","da","de","es","et","eu","fa","fi","fr","he","hi","hr","hu","id","is","it","ja","jv","ka","ko","ms","my","nl","pa","pl","pt","ru","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"أونيغيري","az":"Oniqiri","bg":"Онигири","ca":"Onigiri","cs":"Onigiri","da":"Onigiri","de":"Onigiri","es":"Onigiri","et":"Onigiri","eu":"Onigiri","fa":"اونیگیری","fi":"Onigiri","fr":"Onigiri","he":"אוניגירי","hi":"ओनीगिरी","hr":"Onigiri","hu":"Onigiri","id":"Onigiri","is":"Onigiri","it":"Onigiri","ja":"おにぎり","jv":"Onigiri","ka":"ო-ნიგირი","ko":"오니기리","ms":"Onigiri","my":"အိုနိဂိရိ","nl":"Onigiri","pa":"ਓਨੀਗਿਰੀ","pl":"Onigiri","pt":"Oniguiri","ru":"Онигири","sr":"Онигири","sv":"Onigiri","th":"โอนิงิริ","tr":"Onigiri","uk":"Оніґірі","uz":"Onigiri","vi":"Onigiri","zh":"御握"}},{"title":"Rice burger","name":"Rice burger","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Rice_burger","ingredients":["Rice bun","patty"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/MOS_rice_burger_%28cropped%29.JPG/960px-MOS_rice_burger_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"221.20 (talk)","licence":"Public domain","leadFile":"MOS_rice_burger_(cropped).JPG","views":7743},{"title":"Rice cake","name":"Rice cake","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Rice_cake","prepSummary":"El pastel de arroz puede aludir a los siguientes platos: * En la cocina china: ** Nian gao ** Tangyuan ** Erkuai * En la cocina filipina: ** Puto ** Kalamay ** Suman ** Bibingka ** Espasol ** Sapin-sapin * En la cocina india: ** Phita, consumido en Assam. ** Idli, en el sur de la India. * En la cocina japonesa: ** Chimaki ** Mochi ** Senbei * En la cocina vietnamita: ** Bánh bèo ** Bánh bò ** Bánh đúc ** Bánh chưng ** Bánh dầy, consumido en el Tết. * En otras cocinas: ** Tteok, coreana. ** Ketupat, malaya. ** Chwee kueh, singapuresa. ** Lontong, indonesia. ** Pastel de arroz inflado (puffed ri","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Pink_seolgitteok_cake.jpg/960px-Pink_seolgitteok_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Pink_seolgitteok_cake.jpg","views":58356,"langs":["ar","de","es","fa","fr","hu","id","jv","ko","pt","te","tl","tr","ur","vi","zh"],"langNames":{"ar":"كعك الأرز","de":"Reiskuchen","es":"Pastel de arroz","fa":"کیک برنج","fr":"Gâteau de riz","hu":"Rizssütemény","id":"Kue beras","jv":"Kuwé beras","ko":"쌀떡","pt":"Bolo de arroz","te":"రైస్ కేక్","tl":"Kakanin","tr":"Pirinç keki","ur":"چاول کیک","vi":"Bánh gạo","zh":"米糕"},"sourceLanguage":"es"},{"title":"Takikomi gohan","name":"Takikomi gohan","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Takikomi_gohan","ingredients":["Japonica rice","mushrooms","vegetables","meat","seafood"],"prepSummary":"炊き込みご飯（たきこみごはん）は、米料理の1つ。 ご飯を炊く際に、具を米と一緒に炊き込んで作る飯である。通常は炊飯時に塩、醤油、酒、出汁等で調味する。収穫の秋に、季節の食材を使って作ることが多い。米と一緒に炊き込むことで、材料の味をすべてご飯に吸収させることができるという利点がある。一度にご飯とおかずが食べられ、冷めても美味なため、駅弁に使われることも多い。電気炊飯器でも作れるが、白ご飯に比べて傷みやすいので、保存する場合は別容器に移す必要がある。 各種炊き込みご飯の素が市販されている。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Maitake_rice_%284348648458%29.jpg/960px-Maitake_rice_%284348648458%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Maitake_rice_(4348648458).jpg","views":22123,"langs":["ca","da","de","es","fa","fr","id","it","ja","ko","ms","pt","th","tr","uk","vi","zh"],"langNames":{"ca":"Takikomi gohan","da":"Takikomi gohan","de":"Takikomi gohan","es":"Takikomi gohan","fa":"تاکی‌کومی گوهان","fr":"Takikomigohan","id":"Takikomi gohan","it":"Takikomi gohan","ja":"炊き込みご飯","ko":"다키코미고한","ms":"Takikomi gohan","pt":"Takikomi gohan","th":"ทากิโกมิโงฮัง","tr":"Takikomi gohan","uk":"Такікомі ґохан","vi":"Takikomi gohan","zh":"蒸飯"},"sourceLanguage":"ja"},{"title":"Tekkadon","name":"Tekkadon","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Tekkadon","ingredients":["Tuna sashimi","rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Tekkadon_001.jpg/960px-Tekkadon_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Tekkadon_001.jpg","views":7701,"langs":["ar","es","eu","fa","fr","he","id","it","ja","ko","ru","th","vi","zh"],"langNames":{"ar":"تيكادون","es":"Tekkadon","eu":"Tekkadon","fa":"تکادون","fr":"Tekkadon","he":"טקאדון","id":"Tekkadon","it":"Tekkadon","ja":"鉄火丼","ko":"뎃카돈","ru":"Тэккадон","th":"เท็กกาดง","vi":"Tekkadon","zh":"鐵火丼"}},{"title":"Tenmusu","name":"Tenmusu","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Tenmusu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Tenmusu_by_m-louis_in_Aichi.jpg/960px-Tenmusu_by_m-louis_in_Aichi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"m-louis from Ichinomiya, Aichi","licence":"CC BY-SA 2.0","leadFile":"Tenmusu_by_m-louis_in_Aichi.jpg","views":4227},{"title":"Unadon","name":"Unadon","country":"Japan","region":"Donburi","url":"https://en.wikipedia.org/wiki/Unadon","prepSummary":"鰻丼（うなぎどんぶり、略称:うなどん）は、日本の丼料理。丼鉢に盛った白飯の上に鰻の蒲焼を載せたもの。江戸・東京の郷土料理とされる日本料理の一つである。鰻飯（うなぎめし、まんめし）、まむしとも呼ばれる。また派生料理として鰻重（うなぎじゅう、略称：うなじゅう）がある（後述）。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Tokyo_Chikuyotei_Unadon01s2100.jpg/960px-Tokyo_Chikuyotei_Unadon01s2100.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"Tokyo_Chikuyotei_Unadon01s2100.jpg","views":27399,"langs":["ar","es","fa","fi","fr","id","it","ja","jv","ko","ro","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"اونادون","es":"Unadon","fa":"اونادون","fi":"Unadon","fr":"Unagidon","id":"Unadon","it":"Unadon","ja":"鰻丼","jv":"Unadon","ko":"우나돈","ro":"Unadon","ru":"Унадон","th":"อูนาดง","tr":"Unadon","uk":"Унадон","vi":"Unadon","zh":"鳗鱼饭"},"sourceLanguage":"ja"},{"title":"Yakimochi","name":"Yakimochi","country":"Japan","region":"Japanese rice","url":"https://en.wikipedia.org/wiki/Yakimochi","prepSummary":"Yakimochi es literalmente mochi (o pastel de arroz machacado) a la parrilla o braseado. Tradicionalmente se prepara usando una pequeña parrilla de carbón, pero en época moderna se emplean parrillas a gas. Durante el otoño es tradicional comer yakimochi fresco con sake.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Mochi_003.jpg/960px-Mochi_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kropsoq","licence":"CC BY-SA 3.0","leadFile":"Mochi_003.jpg","views":2888,"langs":["es","he","id","sv"],"langNames":{"es":"Yakimochi","he":"יאקימוצ'י","id":"Yakimochi","sv":"Yakimochi"},"sourceLanguage":"es"},{"title":"Anago","name":"Anago","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Anago","prepSummary":"アナゴ（穴子、海鰻、海鰻鱺）は、ウナギ目アナゴ科に属する魚類の総称。ウナギによく似た細長い体型の海水魚で、食用や観賞用で利用される種類を多く含む。30属に200種以上が知られる。好みの環境や水深は種類によって異なり、砂泥底、岩礁域、浅海、深海と、様々な環境に多種多様な種類が生息する。 マアナゴ、ゴテンアナゴ、ギンアナゴ、クロアナゴ、キリアナゴ、チンアナゴなど多くの種類があるが、日本で「アナゴ」といえば浅い海の砂泥底に生息し、食用に多く漁獲されるマアナゴ を指すことが多い。","views":14931,"langs":["es","fr","id","it","ja","nl","th"],"langNames":{"es":"Anago","fr":"Conger myriaster","id":"Anago","it":"Anago","ja":"アナゴ","nl":"Conger myriaster","th":"อานาโงะ"},"sourceLanguage":"ja"},{"title":"Dorome","name":"Dorome","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Dorome","prepSummary":"Dorome ist eine lokale Fischspezialität der Präfektur Kōchi in Japan. Im Tosa-Dialekt bezieht sich Dorome auf frittierte Sardinen von etwa 2–3 cm Länge. Diese werden frisch zubereitet mit einem Dip aus pürierten Knoblauchblättern, Essig und Miso gegessen. Oft wird Dorome in Bars und Kneipen zusammen zu alkoholischen Getränken serviert. Die Stadt Akaoka in der Präfektur Kochi feiert jährlich ein Dorome-Fest. Das Hauptereignis ist ein Wetttrinken zwischen Männern und Frauen, das darin besteht, ein überdimensionales Masu voll Sake (1,8 l für die Männer, die Hälfte für Frauen) möglichst schnell au","views":1178,"langs":["da","de"],"langNames":{"da":"Dorome","de":"Dorome"},"sourceLanguage":"de"},{"title":"Geoduck","name":"Geoduck","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Geoduck","prepSummary":"アメリカナミガイ（亜米利加波貝、学名 ）は、二枚貝綱キヌマトイガイ科の1種。ミルガイ（海松貝）、あるいは白ミル（白海松）とも呼ばれる。ミルクイとは収斂進化の関係の別種。 英語では、通称で\"Geoduck\"（グイダック）あるいは\"King Clam\"（キングクラム）とも呼ばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Geoduck_held_in_two_hands.jpg/960px-Geoduck_held_in_two_hands.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Evergreen State College","licence":"CC BY 4.0","leadFile":"Geoduck_held_in_two_hands.jpg","views":251757,"langs":["ar","bg","de","es","fa","fi","fr","id","is","it","ja","ko","ms","nl","pt","ru","sv","th","uk","vi","zh"],"langNames":{"ar":"محار جيوداك","bg":"Panopea generosa","de":"Elefantenrüsselmuschel","es":"Panopea generosa","fa":"صدف خرطوم‌دار","fi":"Geoduck","fr":"Panopea generosa","id":"Kerang gajah","is":"Koddaskel","it":"Panopea generosa","ja":"アメリカナミガイ","ko":"코끼리조개","ms":"Siput belalai gajah","nl":"Zwanenhalsmossel","pt":"Panopea generosa","ru":"Гуидак","sv":"Panopea generosa","th":"หอยกูอีดั๊ก","uk":"Гуїдак","vi":"Panopea generosa","zh":"太平洋潜泥蛤"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Japanese amberjack","name":"Japanese amberjack","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Japanese_amberjack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Seriola_quinqueradiata_%28200810%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"E-190's","licence":"CC BY-SA 3.0","leadFile":"Seriola_quinqueradiata_(200810).jpg","views":69928,"langs":["ar","az","ca","de","es","eu","fa","fr","he","hu","id","it","ja","ko","nl","ru","sv","th","uk","vi","zh"],"langNames":{"ar":"امبرجاك ياباني","az":"Yapon sarıquyruğu","ca":"Seriola quinqueradiata","de":"Seriola quinqueradiata","es":"Seriola quinqueradiata","eu":"Seriola quinqueradiata","fa":"بوری","fr":"Seriola quinqueradiata","he":"סריול יפני","hu":"Japán sárgafarkú","id":"Ikan buri","it":"Seriola quinqueradiata","ja":"ブリ","ko":"방어 (어류)","nl":"Geelvinmakreel","ru":"Жёлтохвостая лакедра","sv":"Hamachi","th":"ปลาหางเหลือง","uk":"Жовтохвіст японський","vi":"Cá cam Nhật Bản","zh":"鰤魚"},"notFood":"a taxon"},{"title":"Japanese sandfish","name":"Japanese sandfish","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Japanese_sandfish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Arctoscopus_japonicus_%28FDA_197%29.jpg/960px-Arctoscopus_japonicus_%28FDA_197%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The U.S. Food and Drug Administration","licence":"Public domain","leadFile":"Arctoscopus_japonicus_(FDA_197).jpg","views":3520,"notFood":"a taxon"},{"title":"Kabayaki","name":"Kabayaki","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Kabayaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Unagi1.jpg/960px-Unagi1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naotake Murayama","licence":"CC BY 2.0","leadFile":"Unagi1.jpg","views":21565},{"title":"Mantis shrimp","name":"Mantis shrimp","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Mantis_shrimp","prepSummary":"シャコ目（シャコもく、蝦蛄目）または口脚目（こうきゃくもく、学名：）は、甲殻亜門軟甲綱トゲエビ亜綱に分類される節足動物の分類群（目）。3本の鞭をもつ触角と逆さまの鎌に似た捕脚を特徴とする。構成種は「シャコ類」、「口脚類」、または一般に「シャコ」と総称されるが、後者は日本などでよく食用にされる種（Oratosquilla oratoria）を指す和名でもあるや「-シャコエビ」、シャコ類のものは「-シャコ」となっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/OdontodactylusScyllarus2.jpg/960px-OdontodactylusScyllarus2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roy L. Caldwell, Department of Integrative Biology, University of California, Berkeley","licence":"Public domain","leadFile":"OdontodactylusScyllarus2.jpg","views":438133,"langs":["af","ar","bg","bn","ca","cs","da","de","es","eu","fa","fi","fr","ga","gl","he","hr","hu","id","it","ja","ka","ko","lt","ms","my","nb","nl","pl","pt","ru","sl","sv","th","tl","tr","uk","vi","zh"],"langNames":{"af":"Stomatopoda","ar":"فميات الأرجل","bg":"Устоноги","bn":"চিংড়িবাহার","ca":"Estomatòpodes","cs":"Ústonožci","da":"Søknælere","de":"Fangschreckenkrebse","es":"Stomatopoda","eu":"Stomatopoda","fa":"میگوی آخوندکی","fi":"Sirkkaäyriäiset","fr":"Stomatopoda","ga":"Ribe róibéis maintise","gl":"Estomatópodos","he":"טרפידים","hr":"Ustonožac","hu":"Sáskarákok","id":"Udang sentadu","it":"Stomatopoda","ja":"シャコ目","ka":"პირფეხიანები","ko":"구각목","lt":"Burnakojai","ms":"Udang lipan","my":"တောက်မဆိတ်","nl":"Bidsprinkhaankreeften","nb":"Sjøknelere","pl":"Ustonogi","pt":"Stomatopoda","ru":"Ротоногие","sl":"Bogomolčarji","sv":"Mantisräkor","th":"กั้ง","tl":"Alupihang-dagat","tr":"Stomatopoda","uk":"Ротоногі","vi":"Tôm tít","zh":"蝦蛄"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Motoyaki","name":"Motoyaki","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Motoyaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Oyster_motoyaki.jpg/960px-Oyster_motoyaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iwona Erskine-Kellie","licence":"CC BY 2.0","leadFile":"Oyster_motoyaki.jpg","views":3251},{"title":"Oratosquilla oratoria","name":"Oratosquilla oratoria","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Oratosquilla_oratoria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Oratosquilla_oratoria%2C_back.jpg/960px-Oratosquilla_oratoria%2C_back.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Serguei S. Dukachev","licence":"CC BY-SA 3.0","leadFile":"Oratosquilla_oratoria,_back.jpg","views":11281,"notFood":"a taxon"},{"title":"Pacific rudderfish","name":"Pacific rudderfish","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Pacific_rudderfish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Japanese_butterfish.jpg/960px-Japanese_butterfish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shizuha (talk)","licence":"CC BY-SA 3.0","leadFile":"Japanese_butterfish.jpg","views":4649,"langs":["es","eu","fa","id","ja","ko","nl","vi","zh"],"langNames":{"es":"Psenopsis anomala","eu":"Psenopsis anomala","fa":"حلواماهی ژاپنی","id":"Galuh hitam","ja":"イボダイ","ko":"샛돔","nl":"Psenopsis anomala","vi":"Cá chim gai","zh":"刺鲳"},"notFood":"a taxon"},{"title":"Pacific saury","name":"Pacific saury","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Pacific_saury","prepSummary":"サンマ（秋刀魚、青串魚、秋光魚、学名：Cololabis saira） は、ダツ目-ダツ上科-サンマ科-サンマ属に分類される、海棲硬骨魚の1種。北太平洋に広く生息する。 日本では秋の味覚を代表する食材のひとつとして供される他、季節を問わず缶詰食品などの具材としても利用される。 2010年代以降、水揚量が激減していたが、2025年、久しぶりに大漁になった。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Sanma_by_beemartins_in_Matsushima%2C_Miyagi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"beemartins from Matsushima, Miyagi","licence":"CC BY 2.0","leadFile":"Sanma_by_beemartins_in_Matsushima,_Miyagi.jpg","views":47294,"langs":["ar","az","bg","ca","cs","de","el","es","eu","fa","fi","fr","id","is","it","ja","ka","kk","ko","nl","pl","ru","sv","th","uk","uz","vi","zh"],"langNames":{"ar":"صوري المحيط الهادئ","az":"Sayra","bg":"Тихоокеанска сайра","ca":"Sanma","cs":"Sajra tichomořská","de":"Pazifischer Makrelenhecht","el":"Σάιρα","es":"Cololabis saira","eu":"Cololabis saira","fa":"سانما","fi":"Saira","fr":"Cololabis saira","id":"Conor pasifik","is":"Saury","it":"Cololabis saira","ja":"サンマ","ka":"საირა","kk":"Сайра","ko":"꽁치","nl":"Japanse makreelgeep","pl":"Sajra","ru":"Сайра","sv":"Saira","th":"ปลาซัมมะ","uk":"Сайра тихоокеанська","uz":"Sayra","vi":"Cá thu đao","zh":"秋刀魚"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Pollock roe","name":"Pollock roe","country":"South Korea","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Pollock_roe","ingredients":["Roe of Alaska pollock"],"course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Alaska_pollack_liver_roe_milt.jpg/960px-Alaska_pollack_liver_roe_milt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yoyo","licence":"CC BY 4.0","leadFile":"Alaska_pollack_liver_roe_milt.jpg","views":65788,"langs":["da","de","es","fr","id","it","ja","jv","ko","ms","ru","th","tr","uk","zh"],"langNames":{"da":"Sejrogn","de":"Pollackrogen","es":"Hueva de abadejo","fr":"Rogue de colin","id":"Telur ikan batubara","it":"Uova di merluzzo","ja":"たらこ","jv":"Pollock roe","ko":"명란","ms":"Telur pollock","ru":"Икра минтая","th":"ไข่ปลาพอลล็อก","tr":"Pollack yumurtası","uk":"Ікра минтая","zh":"鱈魚卵"}},{"title":"Sea cucumbers as food","name":"Sea cucumbers as food","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Sea_cucumbers_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Prickly_sea_cucumber_soup.jpg/960px-Prickly_sea_cucumber_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Prickly_sea_cucumber_soup.jpg","views":39646},{"title":"Sea urchin","name":"Sea urchin","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Sea_urchin","prepSummary":"Sea urchins are dioecious, having separate male and female sexes, although no distinguishing features are visible externally. In addition to their role in reproduction, the gonads are also nutrient storing organs, and are made up of two main type of cells: germ cells, and somatic cells called nutritive phagocytes. Regular sea urchins have five gonads, lying underneath the interambulacral regions of the test, while the irregular forms mostly have four, with the hindmost gonad being absent; heart urchins have three or two. Each gonad has a single duct rising from the upper pole to open at a gonopore lying in one of the genital plates surrounding the anus.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Tripneustes_ventricosus_%28West_Indian_Sea_Egg-top%29_and_Echinometra_viridis_%28Reef_Urchin_-_bottom%29.jpg/960px-Tripneustes_ventricosus_%28West_Indian_Sea_Egg-top%29_and_Echinometra_viridis_%28Reef_Urchin_-_bottom%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nhobgood (talk) Nick Hobgood","licence":"CC BY-SA 3.0","leadFile":"Tripneustes_ventricosus_(West_Indian_Sea_Egg-top)_and_Echinometra_viridis_(Reef_Urchin_-_bottom).jpg","views":359689,"langs":["af","ar","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","is","it","ja","ka","kk","ko","lt","lv","mg","ml","ms","my","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Echinoidea","ar":"قنفذ البحر","az":"Dəniz kirpiləri","bg":"Морски таралежи","ca":"Eriçons de mar","cs":"Ježovky","da":"Søpindsvin","de":"Seeigel","el":"Αχινός","es":"Echinoidea","et":"Merisiilikud","eu":"Itsas triku","fa":"توتیای دریایی","fi":"Merisiilit","fr":"Echinoidea","ga":"Cuán mara","gl":"Ourizo de mar","he":"קיפודי ים","hi":"जलसाही","hr":"Ježinci","hu":"Tengerisünök","hy":"Ծովոզնիներ","id":"Landak laut","is":"Ígulker","it":"Echinoidea","ja":"ウニ","ka":"ზღვის ზღარბები","kk":"Теңіз кірпілері","ko":"성게류","lt":"Jūrų ežiai","lv":"Jūras eži","mg":"Soky","ml":"കടൽച്ചേന","ms":"Landak laut","my":"သံပခြုပ်","nl":"Zee-egels","nb":"Sjøpiggsvin","pl":"Jeżowce","pt":"Echinoidea","ro":"Echinoide","ru":"Морские ежи","sk":"Ježovky","sl":"Morski ježki","sr":"Морски јежеви","sv":"Sjöborrar","ta":"மூரை","th":"เม่นทะเล","tl":"Salungo","tr":"Denizkestanesi","uk":"Морські їжаки","uz":"Dengiz tipratikanlari","vi":"Cầu gai","zh":"海膽"},"notFood":"a taxon"},{"title":"Shutō (seafood)","name":"Shutō (seafood)","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Shut%C5%8D_(seafood)","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e3/Bonito_Shuto.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"BanzJapan","licence":"CC BY-SA 4.0","leadFile":"Bonito_Shuto.png","views":4910,"langs":["ja"],"langNames":{"ja":"酒盗"}},{"title":"Surimi","name":"Surimi","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Surimi","ingredients":["Fish","meats"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/TubOfSurimi.jpg/960px-TubOfSurimi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen (Sjschen)","licence":"CC BY 2.5","leadFile":"TubOfSurimi.jpg","views":142615},{"title":"Takifugu","name":"Takifugu","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Takifugu","prepSummary":"トラフグ属（Takifugu）は、フグ科の属の一つ。属のタイプはTetrodon oblongus Bloch, 1786（＝タキフグ Takifugu oblongus）(monotypy)で、属名もタキフグに因む。トラフグ、マフグなど約25種が知られており、生息区域は北緯45度から南緯45度の間である。ほとんどのものが海水に住むが、淡水や汽水域に住むものもいる。主なエサは藻類、軟体動物、無脊椎動物などで、甲殻類を食べることもある。他のフグ科の魚と同様、捕食者から身を守るため、体を元の何倍にも膨らますことが可能であり、体、特に肝臓や卵巣に致死量を越える毒性物質テトロドトキシンが含まれている。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Fugu_in_Tank.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Fugu_in_Tank.jpg","views":16292,"langs":["ar","ca","cs","da","es","fi","fr","he","hu","ja","ka","nl","pl","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"سمك القراض","ca":"Takifugu","cs":"Takifugu","da":"Japansk kuglefisk","es":"Takifugu","fi":"Takifugu","fr":"Fugu","he":"פוגו (דג)","hu":"Takifugu","ja":"トラフグ属","ka":"ფუგუ","nl":"Takifugu","pl":"Takifugu","ru":"Такифугу","sv":"Takifugu","th":"ทากิฟูงุ","tr":"Takifugu","uk":"Takifugu","vi":"Takifugu","zh":"四齒魨科#多紀魨屬(Takifugu)"},"sourceLanguage":"ja","notFood":"a taxon"},{"title":"Ajigonomi","name":"Ajigonomi","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Ajigonomi","prepSummary":"El es un aperitivo japonés que está compuesto de varias clases de galletas saladas de arroz y cacahuete junto con pescado seco y es producido por la empresa japonesa Bourbon. La venta y comercialización de estas galletas comenzó en la década de 1980.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Ajigonomi_pack_contents.jpg/960px-Ajigonomi_pack_contents.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"B.K. Bullock","licence":"CC BY-SA 3.0","leadFile":"Ajigonomi_pack_contents.jpg","views":869,"langs":["es"],"langNames":{"es":"Ajigonomi"},"sourceLanguage":"es"},{"title":"Arare (food)","name":"Arare (food)","country":"Japan","region":"Beika","url":"https://en.wikipedia.org/wiki/Arare_(food)","ingredients":["Glutinous rice","soy sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Hina_arare%2Ckatori-city%2Cjapan.JPG/960px-Hina_arare%2Ckatori-city%2Cjapan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY 3.0","leadFile":"Hina_arare,katori-city,japan.JPG","views":18327},{"title":"Big Katsu","name":"Big Katsu","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Big_Katsu","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b0/Big_Katsu_20141025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tobosha","licence":"Public domain","leadFile":"Big_Katsu_20141025.jpg","views":2729},{"title":"Bōkun Habanero","name":"Bōkun Habanero","country":"Japan","url":"https://en.wikipedia.org/wiki/B%C5%8Dkun_Habanero","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Boukun_habanero_contents.jpg/960px-Boukun_habanero_contents.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Boukun_habanero_contents.jpg","views":2298,"langs":["es","ja"],"langNames":{"es":"Bōkun Habanero","ja":"暴君ハバネロ"}},{"title":"Chocobi","name":"Chocobi","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Chocobi","leadFile":"Chocobi_logo.svg.png","views":6615},{"title":"Curl (Japanese snack)","name":"Curl (Japanese snack)","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Curl_(Japanese_snack)","prepSummary":"カールは、株式会社明治が発売しているスナック菓子。 ポップコーンに着想を得て1968年、当時の明治製菓から発売された。明治では「スナック菓子という概念がなかった日本に初めて登場したカール」と公表している。 名称は昭和30年代に流行した玩具「カール人形」から採用された。 キャッチフレーズは「それにつけてもおやつはカール」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Meiji_Seika_Karl_Cheese_Flavor_01.jpg/960px-Meiji_Seika_Karl_Cheese_Flavor_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mugu-shisai","licence":"CC BY-SA 3.0","leadFile":"Meiji_Seika_Karl_Cheese_Flavor_01.jpg","views":3172,"langs":["ar","ja","ro"],"langNames":{"ar":"كورل (وجبة خفيفة يابانية)","ja":"カール (スナック菓子)","ro":"Curl (gustare japoneză)"},"sourceLanguage":"ja"},{"title":"Fusen gum","name":"Fusen gum","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Fusen_gum","views":3932},{"title":"Hello Panda","name":"Hello Panda","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Hello_Panda","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Hello_Panda_02.jpg/960px-Hello_Panda_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samuel Wiki","licence":"CC0","leadFile":"Hello_Panda_02.jpg","views":20659,"langs":["ar","es","id","ja","ta"],"langNames":{"ar":"هيلو باندا","es":"Hello Panda","id":"Hello Panda","ja":"ハローパンダ","ta":"ஹலோ பாண்டா"}},{"title":"Hi-Chew","name":"Hi-Chew","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Hi-Chew","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Hi-Chew.jpg/960px-Hi-Chew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EnzoTC","licence":"CC BY-SA 4.0","leadFile":"Hi-Chew.jpg","views":61733,"langs":["ar","hy","ja","pt","zh"],"langNames":{"ar":"هاي تشيو","hy":"Հայ-չու","ja":"ハイチュウ","pt":"Hi-Chew","zh":"嗨啾"}},{"title":"Jagarico","name":"Jagarico","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Jagarico","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/An_overhead_view_of_one_can_of_Jagarico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TNewfields","licence":"CC BY-SA 4.0","leadFile":"An_overhead_view_of_one_can_of_Jagarico.jpg","views":5106},{"title":"Kaki no tane","name":"Kaki no tane","country":"Japan","region":"Niigata","url":"https://en.wikipedia.org/wiki/Kaki_no_tane","ingredients":["Peanuts"],"prepSummary":"菓子としての「柿の種（かきのたね）」は、日本生まれの米菓のうち、あられ、かき餅の一種。唐辛子の辛味を利かせた醤油味の、長楕円形・粒状のあられで、色・形ともにカキノキ（柿木）の種子に似ていることからその名で呼ばれる。 味付けの異なる様々な派生商品が開発されているが、ごく一部の甘い商品を例外として、辛味の強い菓子である。形にバリエーションは無い。剥き身のピーナッツと組み合わせたものは「柿ピー」の名で親しまれており、旧来の柿の種と並び、広く普及している。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Kakinotane-zoompic2014.jpg/960px-Kakinotane-zoompic2014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 3.0","leadFile":"Kakinotane-zoompic2014.jpg","views":16736,"langs":["ar","bg","de","es","fa","fr","id","ja","ko","tr","uk","zh"],"langNames":{"ar":"كاكي نو تاني","bg":"Каки но тане","de":"Kaki no Tane","es":"Kaki no tane","fa":"کاکی نو تانه","fr":"Kakipī","id":"Kaki no tane","ja":"柿の種","ko":"카키노타네","tr":"Kaki no tane","uk":"Какі но тане","zh":"柿种"},"sourceLanguage":"ja","province":"Nagaoka Shi","city":"Nagaoka","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kappa Ebisen","name":"Kappa Ebisen","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Kappa_Ebisen","ingredients":["Wheat flour","vegetable oil","starch","shrimp","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Kappa_Ebisen_2019.jpg/960px-Kappa_Ebisen_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Kappa_Ebisen_2019.jpg","views":7273},{"title":"Karamucho","name":"Karamucho","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Karamucho","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e3/Kara-mucho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thezen5","licence":"CC BY-SA 3.0","leadFile":"Kara-mucho.jpg","views":3533},{"title":"Kenpi","name":"Kenpi","country":"Japan","region":"Kōchi Prefecture","url":"https://en.wikipedia.org/wiki/Kenpi","ingredients":["Sweet potato"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Imo-kenpi_002.jpg/960px-Imo-kenpi_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Imo-kenpi_002.jpg","views":3241},{"title":"Kinoko no yama","name":"Kinoko no yama","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Kinoko_no_yama","photo":"https://upload.wikimedia.org/wikipedia/commons/5/54/Kinokonoyama.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kuha455405","licence":"CC BY-SA 3.0","leadFile":"Kinokonoyama.jpg","views":6919},{"title":"Koala's March","name":"Koala's March","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Koala's_March","prepSummary":"コアラのマーチは、日本のロッテが1984年3月より発売しているチョコレート菓子。六角柱の箱にビスケットが約30個入っており、そのビスケットにはコアラの絵がカラメルで印刷され、中にチョコレートが注入されている。ロッテのロングセラー商品の1つで、日本の他に10の国と地域で発売されている。 1984年、オーストラリアからコアラが贈られコアラブームに沸いていた日本で発売され、後にアメリカ、中国、台湾、シンガポール、サウジアラビアなどでも発売された。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Koala%27s_March.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanko","licence":"CC BY 2.0","leadFile":"Koala's_March.jpg","views":14178,"langs":["ar","id","ja","nl","th","vi","zh"],"langNames":{"ar":"كوارا نو ماشي (وجبة خفيفة)","id":"Koala's March","ja":"コアラのマーチ","nl":"Koala's March","th":"โคอะลา มาร์ช","vi":"Bánh gấu Koala","zh":"樂天小熊餅"},"sourceLanguage":"ja"},{"title":"Konpeitō","name":"Konpeitō","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Konpeit%C5%8D","ingredients":["Sugar","water"],"prepSummary":"Konpeitō is usually in diameter and is produced by repeatedly coating a sugar syrup over a core consisting of a grain of coarse sugar. Originally, the core was a poppy seed. The process is somewhat similar to the dragée process, except the candies are produced by being ladled with sugar syrup and rotated slowly in a large heated gong-shaped tub (jpn 銅鑼, dora). Each grain of the core sugar grows over the course of several days with the continued rotating, heating, and application of syrup, becoming a ball covered with tiny bulges.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Kompeito_konpeito.JPG/960px-Kompeito_konpeito.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Kompeito_konpeito.JPG","views":77475,"langs":["ar","cs","da","de","es","fa","fr","hy","id","it","ja","jv","ko","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"كونبايتو","cs":"Konpeitó","da":"Kompeitou","de":"Kompeitō","es":"Kompeitō","fa":"کنپیتو","fr":"Konpeitō","hy":"Կոնփեյտո","id":"Kompeito","it":"Konpeitō","ja":"金平糖","jv":"Kompeito","ko":"별사탕","pl":"Konpeitō","pt":"Kompeitō","ru":"Компэйто","th":"คมเปโต","tr":"Konpeitō","uk":"Компейто","vi":"Konpeitō","zh":"金平糖"}},{"title":"Kyabetsu Tarō","name":"Kyabetsu Tarō","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Kyabetsu_Tar%C5%8D","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Cabbage_taro_contents.jpg/960px-Cabbage_taro_contents.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Cabbage_taro_contents.jpg","views":1588},{"title":"Olive no Hana","name":"Olive no Hana","country":"Japan","region":"Hyōgo Prefecture","url":"https://en.wikipedia.org/wiki/Olive_no_Hana","ingredients":["Rice flour"],"views":3038},{"title":"Pocky","name":"Pocky","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Pocky","ingredients":["Biscuit stick","chocolate"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Pocky-Sticks.jpg/960px-Pocky-Sticks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"CC BY-SA 3.0","leadFile":"Pocky-Sticks.jpg","views":74638,"langs":["ar","cs","de","es","fi","fr","hu","id","it","ja","ko","ms","nl","pl","pt","ro","ru","sv","th","tr","vi","zh"],"langNames":{"ar":"بوكي (وجبة خفيفة يابانية)","cs":"Pocky","de":"Pocky (Markenname)","es":"Pocky","fi":"Pocky","fr":"Mikado (biscuit)","hu":"Pocky","id":"Pocky","it":"Mikado (biscotti)","ja":"ポッキー","ko":"포키","ms":"Pocky","nl":"Mikado (snoep)","pl":"Pocky","pt":"Pocky","ro":"Pocky","ru":"Pocky","sv":"Pocky","th":"ป๊อกกี้","tr":"Pocky","vi":"Pocky","zh":"百奇"}},{"title":"Pretz","name":"Pretz","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Pretz","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Pretz_Roast_and_Salad_Packages.jpg/960px-Pretz_Roast_and_Salad_Packages.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Davidng913","licence":"CC BY-SA 4.0","leadFile":"Pretz_Roast_and_Salad_Packages.jpg","views":8186,"langs":["ar","id","ja","ko","ms","th","zh"],"langNames":{"ar":"بريتز","id":"Pretz","ja":"プリッツ","ko":"프리츠 (과자)","ms":"Pretz","th":"เพรทซ์","zh":"百力滋"}},{"title":"Takenoko no sato","name":"Takenoko no sato","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Takenoko_no_sato","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Takenokonosato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kuha455405","licence":"CC BY-SA 3.0","leadFile":"Takenokonosato.jpg","views":1396},{"title":"Toppo (food)","name":"Toppo (food)","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Toppo_(food)","prepSummary":"トッポ（TOPPO）は、ロッテが製造、販売するチョコレート菓子。1994年販売開始。 ロッテのパイの実、コアラのマーチと並ぶチョコレート菓子で、いわゆる中チョコ菓子で従来の（例えば江崎グリコのポッキーのような）同種の商品とは逆に、プレッツェルのパイプの中にチョコが詰められた形となっている。 細長いスティックチョコということから、「背が高い」という意味の「トール（Tall）」と「のっぽ」という2つの言葉を組み合わせて「トッポ」と名付けられた。 2002年にロッテが毎年10月10日を「トッポの日」と制定した。日付は円筒形の細長い形が1と0で表せることと、商品名の語感から。 毎年1月〜3月にかけての受験シーズンには、ラジオ番組『SCHOOL OF LOCK!』とコラボしたTOPPA（トッパ）が受験生応援アイテムとして発売されている。 過去にトッポのプレッツェルの中にガーナチョコレートを詰めたコラボ商品「ガーナトッポ」が期間限定で発売されたことがある。","views":1686,"langs":["ja"],"langNames":{"ja":"トッポ (菓子)"},"sourceLanguage":"ja"},{"title":"Umaibō","name":"Umaibō","country":"Japan","region":"Japanese snack food","url":"https://en.wikipedia.org/wiki/Umaib%C5%8D","prepSummary":"うまい棒（うまいぼう）は、リスカが製造し、やおきんが販売している棒状のコーンパフスナック菓子。1979年7月の発売以来42年間、標準小売価格は1本10円（消費税込）を維持してきたが、原材料高騰等のため2022年4月出荷分から12円、2024年10月1日出荷分から税抜標準小売価格15円となっている。 定番のフレーバー（味）にとどまらず、流行を取り入れた味や奇抜な味での商品展開が長年支持されており、これまでに累計60種類以上が発売された。値段も安価なことから子供や若者を中心に絶大な人気があり、新商品や企画が様々なメディアに取り上げられるなど、日本の駄菓子の代表格として君臨している。 その人気により、やおきん公認の派生した展開も行われており、うまい棒をモチーフにしたリップクリームや入浴剤、キャラクターを使用した文房具やグッズ、「パチスロうまい棒」などが発売されている。 先行商品である平型のコーンパフスナック「うまいうまいバー」の改良品であり、名称は明治乳業が1979年3月に販売開始した棒アイス「うまか棒」に便乗したものである。 うまい棒の販売開始当時、製造を行っていた武藤則夫は個人事業主であったが、後に法人化してリスカを創業した。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Umaibou.jpg/960px-Umaibou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Umaibou.jpg","views":13203,"langs":["ca","es","fr","id","ja","ko","vi","zh"],"langNames":{"ca":"Umaibō","es":"Umaibō","fr":"Umaibō","id":"Umaibō","ja":"うまい棒","ko":"우마이봉","vi":"Umaibō","zh":"美味棒"},"sourceLanguage":"ja"},{"title":"Yan Yan (snack)","name":"Yan Yan (snack)","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Yan_Yan_(snack)","prepSummary":"ヤンヤンつけボーは、明治が1979年から発売している、スティック状のクラッカーを付属のチョコクリームやトッピングにつけて食べる菓子。発売当初は「yan yan（ヤンヤン）」という名称だったが、その後1987年に「ウッドペッカーヤンヤン」その2年後の1989年に「ヤンヤンつけボー」と改名されている。チョコ味といちご味の2種類。 シンガポールにあるグループ会社メイジセイカ・シンガポールで製造されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Yan_Yan_%28snack%29.JPG/960px-Yan_Yan_%28snack%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Yan_Yan_(snack).JPG","views":12419,"langs":["ar","ja","ko","pa","zh"],"langNames":{"ar":"يان يان (وجبة خفيفة)","ja":"ヤンヤンつけボー","ko":"얀얀","pa":"ਯਾਨ ਯਾਨ","zh":"燕燕 (零食)"},"sourceLanguage":"ja"},{"title":"Aomori ginger miso oden","name":"Aomori ginger miso oden","country":"Japan","region":"Aomori City","url":"https://en.wikipedia.org/wiki/Aomori_ginger_miso_oden","ingredients":["Oden ingredients","miso","grated ginger"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Aomori_Shouga_Miso_Oden_Japan.jpg/960px-Aomori_Shouga_Miso_Oden_Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"あおもりくま","licence":"CC BY-SA 3.0","leadFile":"Aomori_Shouga_Miso_Oden_Japan.jpg","views":260},{"title":"Chikuzenni","name":"Chikuzenni","country":"Japan","region":"Kyushu","url":"https://en.wikipedia.org/wiki/Chikuzenni","ingredients":["dashi","shiitake","lotus root","burdock root","carrots","snap peas","chicken"],"prepSummary":"The ingredients are sautéd in oil and then cooked in broth. Sometimes, snap peas are added after the vegetables are completely cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Chikuzen-ni.jpg/960px-Chikuzen-ni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican","licence":"CC BY-SA 2.0","leadFile":"Chikuzen-ni.jpg","views":7671},{"title":"Dojō nabe","name":"Dojō nabe","country":"Japan","url":"https://en.wikipedia.org/wiki/Doj%C5%8D_nabe","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Komakata_Dozeu6.JPG/960px-Komakata_Dozeu6.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"江戸村のとくぞう (Edomura no Tokuzo)","licence":"CC BY-SA 4.0","leadFile":"Komakata_Dozeu6.JPG","views":4621},{"title":"Fugu chiri","name":"Fugu chiri","country":"Japan","url":"https://en.wikipedia.org/wiki/Fugu_chiri","ingredients":["Pufferfish"],"leadFile":"Fugu_nabe.jpg","views":4893},{"title":"Harihari-nabe","name":"Harihari-nabe","country":"Japan","region":"Kansai","url":"https://en.wikipedia.org/wiki/Harihari-nabe","ingredients":["Minke whale meat (irigara)","mizuna"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Harihari-nabe.jpg/960px-Harihari-nabe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kobakou","licence":"CC BY 2.0","leadFile":"Harihari-nabe.jpg","views":1610},{"title":"Hōtō","name":"Hōtō","country":"Japan","region":"Yamanashi Prefecture","url":"https://en.wikipedia.org/wiki/H%C5%8Dt%C5%8D","ingredients":["Miso soup","udon noodles","vegetables"],"prepSummary":"The dough is kneaded with bare hands in a wooden bowl, and stretched out to dry. It is then folded over and cut into large pieces with a kitchen knife. Unlike udon, hōtō requires a tougher texture of dough, brought about by the amount of gluten, and the dough is not mixed with salt or left to sit. One peculiarity is that the noodles do not need to be parboiled; they are boiled raw along with the other ingredients. It is generally thought that the best taste is brought out by boiling pumpkin in the miso soup until it becomes tender and melts into pieces. The dashi (soup base) is made from niboshi, which are often left in the soup in home-cooked meals.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Houtou.jpg/960px-Houtou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Jungle assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Houtou.jpg","views":14588},{"title":"Imoni","name":"Imoni","country":"Japan","region":"Tōhoku region","url":"https://en.wikipedia.org/wiki/Imoni","ingredients":["Taro","meat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/f/fe/Imoni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"H-shimo at ja.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Imoni.jpg","views":6573,"langs":["es","ja","jv","ru","th","uk","zh"],"langNames":{"es":"Imoni","ja":"芋煮会","jv":"Imoni","ru":"Имони","th":"อิโมนิ","uk":"Імоні","zh":"芋煮會"}},{"title":"Kenchin-jiru","name":"Kenchin-jiru","country":"Japan","url":"https://en.wikipedia.org/wiki/Kenchin-jiru","ingredients":["Root vegetables","tofu"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Kenchinjiru_soy_sauce_flavor_2009.JPG/960px-Kenchinjiru_soy_sauce_flavor_2009.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Kentin","licence":"CC BY-SA 3.0","leadFile":"Kenchinjiru_soy_sauce_flavor_2009.JPG","views":3561},{"title":"Kiritanpo","name":"Kiritanpo","country":"Japan","region":"Akita","url":"https://en.wikipedia.org/wiki/Kiritanpo","ingredients":["Rice","sweet miso"],"photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Kiritanpo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"桜田守宏 at Japanese Wikipedia","licence":"Public domain","leadFile":"Kiritanpo.jpg","views":9460,"province":"Ōdate-shi","city":"Ōdate","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Miso soup","name":"Miso soup","country":"Japan","url":"https://en.wikipedia.org/wiki/Miso_soup","ingredients":["Dashi stock","miso paste"],"prepSummary":"Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. There is a common myth that when miso paste is heated, the microorganisms are killed and the health benefits are reduced, but this is incorrect. In fact, the health benefits are due to nutrients produced by enzymes produced during the miso making process, not the bacteria in the miso. Miso soup and white rice are the central dishes of the traditional Japanese breakfast.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Miso_Soup_001.jpg/960px-Miso_Soup_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Miso_Soup_001.jpg","views":219176,"langs":["ar","ca","da","de","es","et","eu","fa","fi","fr","gl","he","hi","hu","hy","id","it","ja","jv","ka","ko","ku","lt","ms","my","nb","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"حساء الميسو","ca":"Sopa de miso","da":"Misosuppe","de":"Miso-Suppe","es":"Sopa de miso","et":"Misosupp","eu":"Miso zopa","fa":"سوپ میسو","fi":"Misokeitto","fr":"Soupe miso","gl":"Sopa de miso","he":"מרק מיסו","hi":"मिसो सूप","hu":"Miszoleves","hy":"Միսոշիրու","id":"Sup miso","it":"Zuppa di miso","ja":"味噌汁","jv":"Sup miso","ka":"მისოს წვნიანი","ko":"미소시루","ku":"Miso","lt":"Miso sriuba","ms":"Sup miso","my":"မီဆို စွပ်ပြုတ်","nl":"Misosoep","nb":"Misosuppe","pl":"Miso-shiru","pt":"Sopa de missô","ro":"Supă miso","ru":"Мисосиру","sv":"Misosoppa","th":"ซุปมิโซะ","tl":"Sinabawang miso","tr":"Miso çorbası","uk":"Місо-суп","uz":"Miso shoʻrva","vi":"Xúp miso","zh":"味噌湯"}},{"title":"Motsunabe","name":"Motsunabe","country":"Japan","url":"https://en.wikipedia.org/wiki/Motsunabe","ingredients":["Miso","or soy sauce","garlic","chili pepper","beef or pork offal","champon"],"prepSummary":"もつ鍋（もつなべ）は、牛または豚のもつ（小腸や大腸などの内臓肉、別名「ホルモン」）を主材料とする鍋料理であり、ホルモン鍋（ほるもんなべ）とも呼ばれる。 日本で食される牛豚のもつ（ホルモン）を具材に用いた鍋料理にはいくつかの種類があるが、福岡県福岡市を中心に食されてきたものが広く知られている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Motsunabe.jpg/960px-Motsunabe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:ja:利用者:Hykw-a4","licence":"CC BY-SA 3.0","leadFile":"Motsunabe.jpg","views":25190,"langs":["ca","es","ja","jv","ko","uk","vi","zh"],"langNames":{"ca":"Motsunabe","es":"Motsunabe","ja":"もつ鍋","jv":"Motsunabé","ko":"모츠나베","uk":"Моцунабе","vi":"Motsunabe","zh":"腸鍋"},"sourceLanguage":"ja"},{"title":"Nimono","name":"Nimono","country":"Japan","region":"Japanese-speaking areas","url":"https://en.wikipedia.org/wiki/Nimono","ingredients":["Vegetable or seafood","dashi","sake","soy sauce","mirin"],"course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Nishime.JPG/960px-Nishime.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ow00wo","licence":"CC BY-SA 3.0","leadFile":"Nishime.JPG","views":12968},{"title":"Noppe","name":"Noppe","country":"Japan","url":"https://en.wikipedia.org/wiki/Noppe","ingredients":["Vegetables","sesame oil"],"views":2966,"langs":["ja","ko","uk"],"langNames":{"ja":"のっぺい汁","ko":"놋페이","uk":"Ноппе"}},{"title":"Oden","name":"Oden","country":"Japan","url":"https://en.wikipedia.org/wiki/Oden","ingredients":["Boiled eggs","daikon","konjac","fishcakes","soy-flavored dashi broth"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Yataioden.jpg/960px-Yataioden.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hykw-a4","licence":"CC BY-SA 3.0","leadFile":"Yataioden.jpg","views":116555,"langs":["ar","az","ca","cs","da","de","es","fa","fr","he","hy","id","it","ja","jv","ko","ms","nl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"أودن (طعام)","az":"Oden","ca":"Oden","cs":"Oden","da":"Oden","de":"Oden (Japanische Küche)","es":"Oden","fa":"اودن","fr":"Oden","he":"אודן (מרק)","hy":"Օդեն","id":"Oden","it":"Oden","ja":"おでん","jv":"Oden","ko":"오뎅","ms":"Oden","nl":"Oden (gerecht)","pt":"Oden","ru":"Одэн","th":"โอเด็ง","tr":"Oden","uk":"Оден (страва)","vi":"Oden","zh":"關東煮"}},{"title":"Tonjiru","name":"Tonjiru","country":"Japan","url":"https://en.wikipedia.org/wiki/Tonjiru","ingredients":["Pork","vegetables","miso"],"photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/CodazziTonjiru1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. 小太刀~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"CodazziTonjiru1.jpg","views":5320,"langs":["ar","da","de","es","fa","fr","ja","jv","ko","my","ru","tr","uk","vi","zh"],"langNames":{"ar":"بوتاجيرو","da":"Tonjiru","de":"Tonjiru","es":"Butajiru","fa":"تونجیرو","fr":"Tonjiru","ja":"豚汁","jv":"Butajiru","ko":"돈지루","my":"တွန်ဂျိရု","ru":"Бутадзиру","tr":"Butajiru","uk":"Бутадзіру","vi":"Butajiru","zh":"豚汁"}},{"title":"Yakisoba","name":"Yakisoba","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Yakisoba","ingredients":["(wheat flour)","Worcestershire sauce","pork","vegetables (usually cabbage","onions","carrots)"],"prepSummary":"is prepared by stir-frying steamed Chinese-style noodles with bite-sized slices of pork and small pieces of vegetables such as cabbage, onions, bean sprouts, and carrots.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Yakisoba_-_01.jpg/960px-Yakisoba_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quercus acuta","licence":"CC BY-SA 4.0","leadFile":"Yakisoba_-_01.jpg","views":131292,"langs":["ar","ca","da","de","es","fa","fr","hu","hy","id","it","ja","jv","ko","ms","nl","pl","pt","ro","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"ياكيسوبا","ca":"Yakisoba","da":"Yakisoba","de":"Yakisoba","es":"Yakisoba","fa":"یاکی‌سوبا","fr":"Yakisoba","hu":"Jakiszoba","hy":"Յակիսոբա","id":"Yakisoba","it":"Yakisoba","ja":"焼きそば","jv":"Yakisoba","ko":"야키소바","ms":"Yakisoba","nl":"Yakisoba","pl":"Yakisoba","pt":"Yakisoba","ro":"Yakisoba","ru":"Якисоба","sv":"Yakisoba","th":"ยากิโซบะ","tr":"Yakisoba","uk":"Якісоба","vi":"Yakisoba","zh":"日式炒麵"}},{"title":"Yatai (food cart)","name":"Yatai (food cart)","country":"Japan","url":"https://en.wikipedia.org/wiki/Yatai_(food_cart)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Yomise%28Yatai%29.JPG/960px-Yomise%28Yatai%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomomarusan","licence":"CC BY-SA 3.0","leadFile":"Yomise(Yatai).JPG","views":24307,"langs":["ar","fa","fr","id","it","ja","ko","nl","ru","th","zh"],"langNames":{"ar":"ياتاي","fa":"یاتای","fr":"Yatai (stand)","id":"Yatai (gerobak makanan)","it":"Yatai","ja":"屋台","ko":"야타이","nl":"Yatai","ru":"Ятай","th":"ยาไต","zh":"屋台"}},{"title":"Shōjin ryōri","name":"Shōjin ryōri","country":"Japan","url":"https://en.wikipedia.org/wiki/Sh%C5%8Djin_ry%C5%8Dri","prepSummary":"精進料理（しょうじんりょうり）とは、仏教の戒に基づき殺生や煩悩への刺激を避けることを主眼として調理された料理。ここでは、中国において仏教から成立した精進料理（素菜、素食）と、朝鮮料理や日本料理の和食の一分野である精進料理について述べる。 精進料理では使用禁止されている食材が大きく分けて2つあり、1つは肉・魚・卵等の動物性の食材、もう1つは煩悩を刺激する五葷（ごくん）と呼ばれるニラ・ニンニク・ネギ等のネギ属などに分類される野菜である。ただし、五葷の扱いは時代や地域によって異なる。 精進料理は、僧侶には必須の食事であり、食事もまた修行のひとつとして重要視された。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Chinese-buddhist-cuisine-taiwan-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pratyeka at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Chinese-buddhist-cuisine-taiwan-1.jpg","views":898,"langs":["ar","bn","es","fa","fr","hu","id","it","ja","jv","ka","ko","pt","vi","zh"],"langNames":{"ar":"مطبخ بوذي","bn":"বৌদ্ধ রন্ধনপ্রণালী","es":"Gastronomía budista","fa":"آشپزی بودایی","fr":"Cuisine bouddhique","hu":"Buddhista konyhaművészet","id":"Hidangan buddhis","it":"Cucina buddista","ja":"精進料理","jv":"Olahan Budha","ka":"ბუდისტური სამზარეულო","ko":"사찰음식","pt":"Gastronomia budista","vi":"Ẩm thực Phật giáo","zh":"素齋"},"sourceLanguage":"ja"},{"title":"Edamame","name":"Edamame","country":"Japan","url":"https://en.wikipedia.org/wiki/Edamame","ingredients":["Soybeans"],"course":"Appetizer, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Edamame_by_Zesmerelda_in_Chicago.jpg/960px-Edamame_by_Zesmerelda_in_Chicago.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tammy Green (aka Zesmerelda) from Chicago Upscale Dining + Lounge Republic Pan-Asian Restaurant [1] in Ontario & Rush Street, Chicago, Illinois 60611","licence":"CC BY-SA 2.0","leadFile":"Edamame_by_Zesmerelda_in_Chicago.jpg","views":466209,"langs":["ar","ca","da","de","es","fa","fr","he","hy","id","it","ja","ko","nl","pl","pt","ru","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"إداماميه","ca":"Edamame","da":"Edamame","de":"Edamame","es":"Edamame","fa":"ادامامه","fr":"Edamame","he":"אדממה","hy":"Էդամամե","id":"Edamame","it":"Edamame","ja":"枝豆","ko":"풋콩","nl":"Edamame","pl":"Edamame","pt":"Edamame","ru":"Эдамамэ","th":"ถั่วแระ","tr":"Edamame","uk":"Едамаме","uz":"Edamame","vi":"Edamame","zh":"毛豆"}},{"title":"Kinpira","name":"Kinpira","country":"Japan","url":"https://en.wikipedia.org/wiki/Kinpira","ingredients":["Burdock","carrot","lotus root","celery","kabocha","udo","soy sauce","mirin"],"prepSummary":"金平（きんぴら）は、日本食の惣菜の一つ。繊切りにした野菜を砂糖・醤油を用い甘辛く炒めたもの。特に繊切りまたは笹がきにしたゴボウを主に調理したものはきんぴらごぼうと呼ばれる。 材料としてはゴボウ、レンコン、ニンジンなどの根菜類が一般的だが、厚めに剥いたダイコンの皮や、ヤーコン、ウドなどで作られることもある。このほか、鶏肉や豚ばら肉を一緒に炒めたり、コンニャク、竹輪、さつま揚げなどの練り物を加えることもある。 味付は味醂（あるいは日本酒と砂糖）、醤油を基本とし、好みで鷹の爪を加えたりゴマや鰹節をトッピングに用いる。 金平という名前は金平浄瑠璃が流行ったころに浄瑠璃中の登場人物で金太郎として知られる坂田金時の息子・金平から名付けられたという。 江戸時代には伽羅牛蒡の名で呼ばれており、油では炒めず、唐辛子入りの生醤油で煮込んでから天日干しし、刻んだ唐辛子を漬けた酒で醤油と共にさらに煮込む料理であった（『黒白精味集』（1746年、延享3年）記載）。 金平牛蒡の語が文献に見いだされるのは、1800年代初期になってからである。","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kinpira_002.jpg/960px-Kinpira_002.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yoppy","licence":"CC BY 2.0","leadFile":"Kinpira_002.jpg","views":10409,"langs":["ar","es","fa","ja","ko","ru","tr","uk","vi"],"langNames":{"ar":"كينبيرا","es":"Kinpira","fa":"کین‌پیرا","ja":"金平","ko":"긴피라","ru":"Кимпира","tr":"Kinpira","uk":"Кінпіра","vi":"Kinpira"},"sourceLanguage":"ja"},{"title":"Tororo (food)","name":"Tororo (food)","country":"Japan","url":"https://en.wikipedia.org/wiki/Tororo_(food)","ingredients":["Yamaimo or nagaimo","water"],"prepSummary":"Tororo is usually made from raw yam of either of two species, namely yamaimo (Dioscorea japonica) and/or nagaimo (Dioscorea polystachya). Before grating, the yam's roots and the peel are removed to avoid itchiness from the calcium oxalate crystals present on those parts of the plant. Even though they possess these crystals, they are not present on the pith, unlike other tubers. Traditional grating uses a suribachi, a traditional pottery bowl similar to a mortar, grinding the yam along the surface of it slowly until the amount of yam present on it is enough so that a surikogi, a traditional pestle, can mix it by lifting it to incorporate air for a more viscous texture.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Tororo_soba_by_ume-y.jpg/960px-Tororo_soba_by_ume-y.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ume-y","licence":"CC BY-SA 2.0","leadFile":"Tororo_soba_by_ume-y.jpg","views":15414},{"title":"Wagashi","name":"Wagashi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Wagashi","prepSummary":"和菓子（わがし）は、日本の伝統的な菓子のこと。和菓子は生菓子と半生菓子と干菓子に分けることができる。明治時代以降にヨーロッパなどから新しく日本に入ってきた洋菓子に対する言葉で、餅菓子、羊羹、饅頭、最中、落雁、煎餅などが含まれる。また遣唐使がもたらした唐菓子、近世にスペイン・ポルトガル・オランダからもたらされ日本で独自の発展を遂げた南蛮菓子も和菓子の一種として扱われる。 洋菓子と比べて油脂や香辛料、乳製品などの調味料を使うことが少なく、米・麦などの穀類、小豆・大豆などの豆類、葛粉などのデンプン、および砂糖を主原料としたものが多いのが特徴である。特に豆類を加工して作る餡が重要な要素となるものが多い。一般に緑茶に合わせることを想定して作られており、日常的な茶請け菓子として親しまれているだけでなく、茶の湯との関係も深い。四季との結びつきが強いことも特徴の一つで、特に上生菓子（じょうなまがし）と呼ばれる上等な生菓子では、各種の製法を駆使し、味だけでなく視覚的な美しさが豊かな季節感をもって表現されている。 江戸時代、和菓子は比較的平和な社会と文化的・経済的発展の恩恵を受けて大いに発展し、現在に通じる様々な和菓子が生み出されて日本各地の和菓子文化が花開き、根本的に和菓子を現在のようなものにした。四季毎の風情をかたどった様々な色と形状をした日本独特の生菓子である練り切りもこの時代に生まれた。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Wagashi_closeup_14.jpg/960px-Wagashi_closeup_14.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Douglas Perkins","licence":"CC0","leadFile":"Wagashi_closeup_14.jpg","views":115214,"langs":["ar","ca","cs","da","de","es","fa","fi","fr","id","it","ja","jv","ko","nb","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"واغاشي","ca":"Wagashi","cs":"Wagaši","da":"Wagashi","de":"Japanische Süßigkeiten","es":"Wagashi","fa":"واگاشی","fi":"Wagashi","fr":"Wagashi","id":"Wagashi","it":"Wagashi","ja":"和菓子","jv":"Wagashi","ko":"화과자","nl":"Wagashi","nb":"Wagashi","pl":"Wagashi","pt":"Wagashi","ro":"Wagashi","ru":"Вагаси","sv":"Wagashi","th":"วางาชิ","tl":"Wagashi","tr":"Wagashi","uk":"Ваґасі","vi":"Wagashi","zh":"和菓子"},"sourceLanguage":"ja"},{"title":"Akumaki","name":"Akumaki","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Akumaki","prepSummary":"Akumaki is made by soaking glutinous rice wrapped in bamboo leaves in lye overnight. Because it's slightly bitter, it's typically eaten with blended sugar and toasted soybean flour (kinako), with a little salt or soaked in honey.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Akumaki.jpg/960px-Akumaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harachang","licence":"CC BY-SA 3.0","leadFile":"Akumaki.jpg","views":4617},{"title":"Amanattō","name":"Amanattō","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Amanatt%C5%8D","ingredients":["Adzuki or other beans","sugar","sugar syrup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/f/ff/Peanut_Amanatto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hajime NAKANO","licence":"CC BY 2.0","leadFile":"Peanut_Amanatto.jpg","views":7100,"langs":["ar","es","fa","fr","he","it","ja","pa","pt","ru","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"أماناتو","es":"Amanattō","fa":"آماناتو","fr":"Amanattō","he":"אמאנאטו","it":"Amanattō","ja":"甘納豆","pa":"ਆਮਾਨਾਤੋ","pt":"Amanattō","ru":"Аманатто","th":"อามานัตโต","tr":"Amanattō","uk":"Аманатто","uz":"Amanatto","vi":"Amanattō","zh":"甘纳豆"}},{"title":"Anmitsu","name":"Anmitsu","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Anmitsu","ingredients":["Red algae or seaweed","water or fruit juice"],"prepSummary":"あんみつ（餡蜜）は、みつまめに餡を盛った和菓子。賽の目（細かい立方体）状に切った寒天に、茹でて冷やした赤エンドウマメ、小豆餡、求肥、干し杏子などをのせ、みつ（黒蜜や白蜜）をかけて食べる。 1930年に銀座のしるこ屋「若松」の森半次郎（2代目）によって考案された。「若松」では2023年に閉店するまで「元祖あんみつ」として提供され続けた。四季を問わず販売・提供されているが、特に夏の風物詩として知られており、みつまめと共に夏の季語に分類されている。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Anmitsu_in_Isezakicho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"akira yamada from Yokohama (横浜市中区伊勢佐木町 - Isezakicho)","licence":"CC BY-SA 2.0","leadFile":"Anmitsu_in_Isezakicho.jpg","views":23703,"langs":["ar","da","de","es","fa","fr","it","ja","ko","nl","pt","ru","sv","tr","uk","uz","vi"],"langNames":{"ar":"أنميتسو","da":"Anmitsu","de":"Anmitsu","es":"Anmitsu","fa":"آنمیتسو","fr":"An-mitsu","it":"Anmitsu","ja":"あんみつ","ko":"안미쓰","nl":"Anmitsu","pt":"Anmitsu","ru":"Аммицу","sv":"Anmitsu","tr":"Anmitsu","uk":"Анміцу","uz":"Anmitsu","vi":"Anmitsu"},"sourceLanguage":"ja"},{"title":"Botamochi","name":"Botamochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Botamochi","ingredients":["glutinous rice","short-grain rice","sweet red bean paste"],"prepSummary":"ぼたもち（牡丹餅）とは、もち米とうるち米を混ぜて炊いたもの、または単にもち米を蒸したものを、米粒が半分残る程度に軽くつぶして丸め、餡などをまぶした食品。日本で彼岸などに食されてきた行事食の一つである。同様の食べ物に「おはぎ（御萩）」あるいは「はぎのもち（萩の餅）」と呼ばれる食べ物があるが「ぼたもち」との関係については諸説ある（#名称を参照）。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Ohagi_Botamochi.jpg/960px-Ohagi_Botamochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomomarusan","licence":"CC BY 2.5","leadFile":"Ohagi_Botamochi.jpg","views":22725,"langs":["ar","de","el","es","fa","fr","ja","jv","ko","nl","pl","pt","ru","th","tr","uk","zh"],"langNames":{"ar":"بوتاموتشي","de":"Ohagi","el":"Μποταμότσι","es":"Botamochi","fa":"بوتاموچی","fr":"Ohagi","ja":"ぼたもち","jv":"Botamochi","ko":"보타모치","nl":"Botamochi","pl":"O-hagi","pt":"Ohagi","ru":"Ботамоти","th":"โบตาโมจิ","tr":"Botamochi","uk":"Ботамоті","zh":"牡丹餅"},"sourceLanguage":"ja"},{"title":"Chitoseame","name":"Chitoseame","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Chitoseame","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Shichigosan_boy.jpg/960px-Shichigosan_boy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Japanexperterna.se","licence":"CC BY-SA 3.0","leadFile":"Shichigosan_boy.jpg","views":1436,"langs":["ar","ca","da","de","es","fa","fi","fr","hu","hy","id","it","ja","ko","lt","mn","ms","my","nl","pl","pt","ru","sv","tr","vi","zh"],"langNames":{"ar":"شيشي قو سان","ca":"Shichi-Go-San","da":"Shichi-go-san","de":"Shichi-go-san","es":"Shichi-Go-San","fa":"شیچی-گو-سان","fi":"Shichi-go-san","fr":"Shichi-go-san","hu":"Sicsi-Go-Szan","hy":"Սիչի-Գո-Սան","id":"Shichi-Go-San","it":"Shichi-Go-San","ja":"七五三","ko":"시치고산","lt":"Šičigosan","mn":"Шичигосан","ms":"Shichi-Go-San","my":"ရှိချိဂေါ့ဆန်း","nl":"Shichi-Go-San","pl":"Shichi-go-san","pt":"Shichi-Go-San","ru":"Сити-го-сан","sv":"Shichi-go-san","tr":"Shichi-Go-San","vi":"Shichi-Go-San","zh":"七五三"}},{"title":"Daifuku","name":"Daifuku","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Daifuku","ingredients":["glutinous rice","sweet filling (usually red bean paste)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Daifuku_1.jpg/960px-Daifuku_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Lyzzy assumed (based on copyright claims).","licence":"CC BY 2.5","leadFile":"Daifuku_1.jpg","views":79079},{"title":"Fios de ovos","name":"Fios de ovos","country":"Portugal","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Fios_de_ovos","ingredients":["Egg yolks","sugar syrup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Fios_de_ovos.jpg/960px-Fios_de_ovos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LipeFontoura","licence":"Public domain","leadFile":"Fios_de_ovos.jpg","views":16772},{"title":"Gionbō","name":"Gionbō","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Gionb%C5%8D","ingredients":["Gyūhi","bean jam","sugar"],"prepSummary":"祇園坊（ぎおんぼう）とは、現在の広島県広島市安佐南区祇園相田原産の柿の品種・祇園坊柿を使用した和菓子の一種。京都の「祇園坊」は干し柿に似た形状を呈するが、求肥に餡を詰め、白砂糖をまぶして作られ、柿を乾燥させた干し柿とは異なる。 読売新聞夕刊都民版1962年8月10日付の「駅弁日本一周」というコラムでは、広島駅で売られる特産のカキと広島菜が入った駅弁などが紹介され、1962年頃に広島駅で「祇園坊ー干しガキ（柿）ーで作ったカキようかんが、広島のおみやげとして50円で販売されている」と書かれている。 砂糖が高価で希少だった時代には、渋柿を材料として作られた干し柿が貴重な甘味料であり、非常に一般的に多くの家庭で食べられていた。このような背景から柿を原料とした和菓子が作られ、以来現代に至るまで日本で親しまれている和菓子の一つとなっている。","views":1414,"langs":["fa","ja","pt"],"langNames":{"fa":"گیونوبو","ja":"祇園坊","pt":"Gionbō"},"sourceLanguage":"ja"},{"title":"Gokabou","name":"Gokabou","country":"Japan","region":"Saitama prefecture","url":"https://en.wikipedia.org/wiki/Gokabou","ingredients":["sweetened rice cake","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Gokabo.JPG/960px-Gokabo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ebiebi2","licence":"CC BY-SA 4.0","leadFile":"Gokabo.JPG","views":9803},{"title":"Gyūhi","name":"Gyūhi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Gy%C5%ABhi","ingredients":["Glutinous rice or mochiko"],"photo":"https://upload.wikimedia.org/wikipedia/commons/9/94/Orange_gyuhi_and_suama.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Steven Damron from San Francisco","licence":"CC BY 2.0","leadFile":"Orange_gyuhi_and_suama.jpg","views":8161,"langs":["fa","it","ja","ko","uk","vi","zh"],"langNames":{"fa":"گیوهی","it":"Gyūhi","ja":"求肥","ko":"규히","uk":"Гюхі","vi":"Gyūhi","zh":"求肥"}},{"title":"Higashi (food)","name":"Higashi (food)","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Higashi_(food)","ingredients":["Usually rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Higashi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"iwaryo from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Higashi.jpg","views":11030,"langs":["es","fa","ja","jv","uk","vi","zh"],"langNames":{"es":"Higashi (comida)","fa":"هیگاشی","ja":"干菓子","jv":"Higashi","uk":"Хігаші","vi":"Higashi","zh":"干菓子"}},{"title":"Hishi mochi","name":"Hishi mochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Hishi_mochi","ingredients":["Mochi","fruit of Gardenia jasminoides","water caltrop","Gnaphalium affine"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Hishimochi.jpg/960px-Hishimochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Hishimochi.jpg","views":5825},{"title":"Hyōroku mochi","name":"Hyōroku mochi","country":"Japan","region":"Kyushu","url":"https://en.wikipedia.org/wiki/Hy%C5%8Droku_mochi","ingredients":["Gyūhi (starch syrup","nori","powdered green tea","soybean flour","whitebean paste)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Hyouroku_mochi_002%EF%BC%88%E5%85%B5%E5%85%AD%E9%A4%85%EF%BC%89.jpg/960px-Hyouroku_mochi_002%EF%BC%88%E5%85%B5%E5%85%AD%E9%A4%85%EF%BC%89.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Opqr","licence":"CC BY-SA 4.0","leadFile":"Hyouroku_mochi_002（兵六餅）.jpg","views":2119},{"title":"Imagawayaki","name":"Imagawayaki","country":"Japan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Imagawayaki","ingredients":["Batter","sweet azuki bean paste"],"prepSummary":"今川焼き（いまがわやき、）は、主に小麦粉からなる生地に餡を入れ、金属製焼き型で焼いた和菓子である。大判焼き（おおばんやき）などとも呼ばれる。 今川焼きは、その名称が統一されていないことで知られる（後述）。今川焼きと同じ中身や形状の菓子は日本各地や東アジアにみられるが、地域や店によりさまざまに、形状や店名などを冠する呼び名がつけられてきた。国語学者の岸江信介によると、今川焼きを指す呼び名は、少なく見積もっても全国で100種類以上あるという。さらに、同じ地域であっても世代によって異なる呼び名が使われることもある。 そのような菓子のうち、最も記録が古い名称が「今川焼き」であるため、本記事では総称に「今川焼き」を用いる。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Imagawayaki_001.jpg/960px-Imagawayaki_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Imagawayaki_001.jpg","views":29672,"langs":["ar","da","de","es","fa","fr","id","it","ja"],"langNames":{"ar":"إيماغاواياكي","da":"Imagawayaki","de":"Imagawayaki","es":"Imagawayaki","fa":"ایماگاوایاکی","fr":"Imagawayaki","id":"Imagawayaki","it":"Imagawayaki","ja":"今川焼き"},"sourceLanguage":"ja"},{"title":"Kanten","name":"Kanten","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kanten","prepSummary":"寒天（かんてん）は、テングサ（天草）、オゴノリなどの紅藻類の粘液質を固めたもの（トコロテン）を凍結・乾燥させたものである。英語では、マレー語からの借用によりagar-agar、または短縮してagar（、）と呼ぶ。 テングサなどの原材料を冷水に浸し沸騰させて炭水化物鎖を溶かし、他の物質を加えて漉し、38 ℃以下に冷ますことによって固める。寒天はゼラチンよりも低い、1 %以下の濃度でもゲル化が起こる。一度固まった寒天ゲルは85 ℃以上にならないと溶けないため、温度変化に強く口の中でとろけることがない。 日本国内の流通量では2000年（平成12年）以降、工業的に製造された輸入品の数量が従来製法を含む国産品を上回っている。食用のゲル（ゼリー）の材料という点では、牛や豚から作られるゼラチンに似ているが、化学的には異なる物質である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/GreenTeaYokan.jpg/960px-GreenTeaYokan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 4.0","leadFile":"GreenTeaYokan.jpg","views":1670,"langs":["af","ar","az","bg","bn","ca","cs","da","de","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","kn","ko","lt","lv","ml","ms","my","nb","nl","pa","pl","pt","ro","ru","sl","sr","sv","ta","tg","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Agar-agar","ar":"أغار","az":"Aqar","bg":"Агар-агар","bn":"অ্যাগার","ca":"Agar-agar","cs":"Agar","da":"Agar","de":"Agar","es":"Agar-agar","et":"Agar","eu":"Agar-agar","fa":"آگار","fi":"Agar","fr":"Agar-agar","ga":"Agar","gl":"Ágar-ágar","he":"אגר","hi":"अगर","hr":"Agar","hu":"Agaragar","hy":"Ագար-ագար","id":"Agar-agar","it":"Agar agar","ja":"寒天","jv":"Ager-ager","ka":"აგარ-აგარი","kk":"Агар","kn":"ಅಗಾರ್ (ಅಗಾರ್-ಅಗಾರ್)","ko":"우무","lt":"Agaras (medžiaga)","lv":"Agars","ml":"അഗർ","ms":"Agar-agar","my":"ကျောက်ကျော","nl":"Agaragar","nb":"Agar","pa":"ਐਗਾਰ","pl":"Agar-agar","pt":"Ágar-ágar","ro":"Agar-agar","ru":"Агар-агар","sl":"Agar","sr":"Агар","sv":"Agar","ta":"அகார்","tg":"Агар-агар","tl":"Agar","tr":"Agar","uk":"Агар-агар","ur":"اگاروز","uz":"Agar-agar","vi":"Agar","zh":"洋菜"},"sourceLanguage":"ja"},{"title":"Karintō","name":"Karintō","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Karint%C5%8D","ingredients":["Flour","yeast","brown sugar"],"prepSummary":"かりんとう（かりん糖）は、小麦粉を砂糖・水・イーストや食塩・重曹などと共に練り合わせて棒状に成形した生地を、植物油で揚げ、砂糖で作った蜜をからめて乾燥させた揚げ菓子。漢字では「花林糖」の字が当てられる、和菓子の一種であり。かりんとうの販売量の6割以上は黒糖を使ったものとなっている（芋ケンピ参照）。","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1e/Karintos2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanko*","licence":"CC BY 2.0","leadFile":"Karintos2.jpg","views":18342,"langs":["ar","es","fa","fr","ja","ko","pa","zh"],"langNames":{"ar":"كارينتو","es":"Karintō","fa":"کارینتو","fr":"Karintō","ja":"かりんとう","ko":"가린토","pa":"ਕਾਰਿੰਤੋ","zh":"花林糖"},"sourceLanguage":"ja"},{"title":"Karukan","name":"Karukan","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Karukan","ingredients":["Rice flour","sugar","Japanese yam","water","red bean paste"],"prepSummary":"Karukan is made from karukan rice flour powder, sugar, and grated Japanese yam. Water is added to the blended ingredients and the mixture is then kneaded and steamed. It is like an elastic white sponge.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Karukan_01.jpg/960px-Karukan_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Σ64","licence":"CC BY 3.0","leadFile":"Karukan_01.jpg","views":5755},{"title":"Kashiwa mochi","name":"Kashiwa mochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kashiwa_mochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Kashiwa-mochi.jpg/960px-Kashiwa-mochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jiangang Wang","licence":"Public domain","leadFile":"Kashiwa-mochi.jpg","views":7798},{"title":"Kusa mochi","name":"Kusa mochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kusa_mochi","ingredients":["Mochi","yomogi leaf","red bean paste"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Yomogi-dango_001.jpg/960px-Yomogi-dango_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Yomogi-dango_001.jpg","views":14503,"langs":["ar","cs","de","es","fa","fr","id","ja","jv","nl","pa","ru","uk","zh"],"langNames":{"ar":"كوسا موتشي","cs":"Kusa moči","de":"Kusamochi","es":"Kusa mochi","fa":"کوسا موچی","fr":"Kusamochi","id":"Kusa mochi","ja":"草餅","jv":"Kusa mochi","nl":"Kusa mochi","pa":"ਕੁਸਾ ਮੋਚੀ","ru":"Кусамоти","uk":"Куса мочі","zh":"草餅"}},{"title":"Kuzumochi","name":"Kuzumochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Kuzumochi","ingredients":["kudzu powder"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/140614_Yagyu_Iris_Garden_Nara_Japan07s.jpg/960px-140614_Yagyu_Iris_Garden_Nara_Japan07s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"140614_Yagyu_Iris_Garden_Nara_Japan07s.jpg","views":13343},{"title":"Manjū","name":"Manjū","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Manj%C5%AB","ingredients":["Flour","buckwheat","red bean paste"],"course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Carinto_manjyu.JPG/960px-Carinto_manjyu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"zisk","licence":"Public domain","leadFile":"Carinto_manjyu.JPG","views":55312,"langs":["ar","ca","da","de","es","fa","fi","fr","he","id","it","ja","jv","ko","nl","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"مانجو (حلوى)","ca":"Manjū","da":"Manjuu","de":"Manjū","es":"Manjū","fa":"مانجو","fi":"Manjū","fr":"Manjū","he":"מאנג'ו","id":"Manjū","it":"Manjū","ja":"饅頭","jv":"Manjū","ko":"만쥬","nl":"Manju","pl":"Manjū","pt":"Manjū","ru":"Мандзю","th":"มันจู","tr":"Manjū","uk":"Манджю","vi":"Manjū","zh":"饅頭 (日本)"}},{"title":"Matsukawaya Company","name":"Matsukawaya Company","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Matsukawaya_Company","views":348,"notFood":"a company"},{"title":"Mizuame","name":"Mizuame","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Mizuame","ingredients":["Glutinous rice","malt or potatoes"],"prepSummary":"水飴（みずあめ）とは、デンプンに対して、適切な酸または加水分解酵素を作用させる方法によって、糖化して作られた粘液状の甘味料である。デンプンを完全にグルコースになる中途まで加水分解して製造する。主な成分は、水を除外すると、グルコース、マルトース、デキストリンの混合物である。なお、酵素糖化水飴や麦芽水飴の場合は、主成分はマルトースである。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2e/Mizuame_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tanakawho from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Mizuame_001.jpg","views":21878,"langs":["de","es","fa","fr","ja","pa","pl","th","vi","zh"],"langNames":{"de":"Mizuame","es":"Mizuame","fa":"میزوآمه","fr":"Mizuame","ja":"水飴","pa":"ਮਿਜ਼ੂਆਮੇ","pl":"Mizuame","th":"มิซูอาเมะ","vi":"Mizuame","zh":"水飴"},"sourceLanguage":"ja"},{"title":"Namagashi","name":"Namagashi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Namagashi","ingredients":["Most commonly","fruit jellies or sweetened bean paste"],"prepSummary":"生菓子（なまがし）とは、水分が30%以上の菓子である。主としてあん類を用いた和菓子。餅菓子、饅頭、羊羹など。和生菓子と洋生菓子のこと。蒸し菓子。食品衛生法上は和生菓子、饅頭、洋生菓子、菓子パンのことをいう。水分を多く含むため日持ちしない菓子も多い。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Namagashi.jpg/960px-Namagashi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"akira yamada from Yokohama, Japan","licence":"CC BY-SA 2.0","leadFile":"Namagashi.jpg","views":4116,"langs":["es","fa","fr","ja","nl","pa","vi","zh"],"langNames":{"es":"Namagashi","fa":"ناماگاشی","fr":"Namagashi","ja":"生菓子","nl":"Namagashi","pa":"ਨਾਮਾਗਾਸ਼ੀ","vi":"Namagashi","zh":"生菓子"},"sourceLanguage":"ja"},{"title":"Ogi Yōkan","name":"Ogi Yōkan","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Ogi_Y%C5%8Dkan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Muraoka-sohonpo7.jpg/960px-Muraoka-sohonpo7.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"江戸村のとくぞう","licence":"CC BY-SA 4.0","leadFile":"Muraoka-sohonpo7.jpg","views":667},{"title":"Onshi no Konpeitō","name":"Onshi no Konpeitō","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Onshi_no_Konpeit%C5%8D","views":303},{"title":"Red bean paste","name":"Red bean paste","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Red_bean_paste","ingredients":["Red beans","sugar or honey"],"prepSummary":"小豆餡（アズキあん、、）は、東アジア料理で使用されるアズキから作られる餡である。小豆餡はアズキを煮た後にすり潰すことによって作られる。製造する際に餡に甘味を加えても構わない。小豆餡の色は通常はアズキの皮に由来する小豆色になる。朝鮮料理では製造前にアズキ（大抵は黒いアズキ）の皮を剥いて白い小豆餡を作ることもある。甘味を加える前にふるいにかけて皮を取り除くこともでき、よりなめらかで均質な小豆餡を作ることができる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Red_bean_paste_anko.JPG/960px-Red_bean_paste_anko.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Red_bean_paste_anko.JPG","views":108526,"langs":["ar","az","bn","ca","da","de","es","eu","fa","fi","fr","gl","hu","id","it","ja","jv","ko","ms","nl","pa","pl","pt","ro","ru","th","tr","uk","vi"],"langNames":{"ar":"عجينة فاصولياء الازوكي","az":"Anko","bn":"লাল বিন পেস্ট","ca":"Anko","da":"Rød bønnepasta","de":"Rote Bohnenpaste","es":"Anko","eu":"Anko","fa":"آنکو (خوراکی)","fi":"Punapaputahna","fr":"Anko (pâte)","gl":"Anko","hu":"Vörösbabkrém","id":"Selai kacang merah","it":"Anko (gastronomia)","ja":"小豆餡","jv":"Pasta kacang abang","ko":"팥소","ms":"Pes kacang merah","nl":"Anko (pasta)","pa":"ਲਾਲ ਬੀਨ ਪੇਸਟ","pl":"Anko","pt":"Anko (doce)","ro":"Anko","ru":"Анко","th":"ถั่วแดงกวน","tr":"Kırmızı fasulye ezmesi","uk":"Анко","vi":"Tương đậu đỏ"},"sourceLanguage":"ja"},{"title":"Sake Manjū","name":"Sake Manjū","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Sake_Manj%C5%AB","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Saka-manju_of_Yamazaki_Baking.jpg/960px-Saka-manju_of_Yamazaki_Baking.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Saka-manju_of_Yamazaki_Baking.jpg","views":960},{"title":"Suama","name":"Suama","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Suama","ingredients":["Non-glutinous rice flour","hot water","sugar","red food dye"],"prepSummary":"すあま（寿甘、素甘）は、米粉に砂糖などを加えて蒸した餅菓子の一種。縁起を担いで「寿甘」という字をあてたり、紅白のすあまを詰め合わせて祝い事の席で配る習慣がある地域もある。蒲鉾状に成形したものが多いが、卵型に成形した「つるのこ」（鶴の子）または「つるのこ餅」と呼ばれるものもある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Suama_sweets.jpg/960px-Suama_sweets.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Takoradee","licence":"CC BY-SA 3.0","leadFile":"Suama_sweets.jpg","views":2982,"langs":["fa","ja"],"langNames":{"fa":"سوآما","ja":"すあま"},"sourceLanguage":"ja"},{"title":"Taiyaki","name":"Taiyaki","country":"Japan","region":"Honshu","url":"https://en.wikipedia.org/wiki/Taiyaki","ingredients":["Batter","sweetened adzuki beans"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Taiyaki_003.jpg/960px-Taiyaki_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Taiyaki_003.jpg","views":140823,"langs":["ar","az","ca","da","de","es","et","eu","fa","fi","fr","hu","hy","id","it","ja","jv","ka","ko","ms","nl","pa","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"تاياكي","az":"Tayyaki","ca":"Taiyaki","da":"Taiyaki","de":"Taiyaki","es":"Taiyaki","et":"Taiyaki","eu":"Taiyaki","fa":"تای یاکی","fi":"Taiyaki","fr":"Taiyaki","hu":"Taijaki","hy":"Տայակի","id":"Taiyaki","it":"Taiyaki","ja":"たい焼き","jv":"Taiyaki","ka":"ტაიაკი","ko":"타이야키","ms":"Taiyaki","nl":"Taiyaki","pa":"ਤਾਈਯਾਕੀ","pl":"Taiyaki","pt":"Taiyaki","ru":"Тайяки","th":"ไทยากิ","tr":"Taiyaki","uk":"Таякі","vi":"Taiyaki","zh":"鯛魚燒"}},{"title":"Uirō","name":"Uirō","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Uir%C5%8D","ingredients":["Rice flour","sugar"],"prepSummary":"ういろう（外郎）は、蒸し菓子で和菓子の一種。「外良」「ういろ」「うゐろ」「ういらう」「うゐらう」などの表記が用いられることもある。外郎餅（ういろうもち）とも言う。 以下では、和菓子のういろう（外郎餅）を「ういろう」、薬のういろう（透頂香）を「外郎薬」と表記して区別する。 ういろうは、典型的には米粉などの穀粉に砂糖と湯水を練り合わせ、型に注いで蒸籠で蒸して作る。穀粉には米粉（うるち米、もち米）、小麦粉、ワラビ粉などが用いられ、砂糖には白砂糖、黒砂糖などが用いられる。小豆あん、抹茶など、さまざまなものが加えられることも多い。室町時代のころから存在する黒砂糖を用いた「黒糖ういろう」が本来の姿と考えられている。和菓子店で売られるういろうは、通常羊羹と同じような棹物として売られることが多い。またういろう皮で餡をくるんだ上生菓子や、ういろうを使った和菓子のちまきもある。 ちなみに、「ういろう」や「外郎」は普通名詞であり、発祥に関わりない第三者による商標登録も認められている。","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cc/CodazziUiro1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"小太刀","licence":"CC BY-SA 3.0","leadFile":"CodazziUiro1.jpg","views":10245,"langs":["es","fa","fr","hy","ja","ko","ru","th","tr","uk","vi","zh"],"langNames":{"es":"Uirō","fa":"اوایرو","fr":"Uirō","hy":"Ուիրո","ja":"ういろう (菓子)","ko":"우이로","ru":"Уиро","th":"อูอิโร","tr":"Uirō","uk":"Уїро","vi":"Uirō","zh":"外郎餅"},"sourceLanguage":"ja"},{"title":"Warabimochi","name":"Warabimochi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Warabimochi","ingredients":["Bracken starch","kinako"],"prepSummary":"Warabimochi differs from true mochi made from glutinous rice. Warabimochi is also frequently made with katakuriko (potato starch) instead of bracken starch due to cost and availability. In 2021, Warabi starch sold for JPY 12,000–15,000 (US$116–145)/kg, and it was 30–35 times more expensive than sweet potato or tapioca starch and 20–24 times more expensive than sago starch.","course":"Snack/dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Senjuan_Yoshimune_warabimochi.jpg/960px-Senjuan_Yoshimune_warabimochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Senjuan_Yoshimune_warabimochi.jpg","views":49665,"langs":["az","bg","cs","de","es","fa","fr","ja","jv","ru","sv","th","tr","uk","vi","zh"],"langNames":{"az":"Varabimoçi","bg":"Уараби мочи","cs":"Warabimoči","de":"Warabimochi","es":"Warabimochi","fa":"وارابی موچی","fr":"Warabimochi","ja":"わらびもち","jv":"Warabimochi","ru":"Варабимоти","sv":"Warabimochi","th":"วาราบิโมจิ","tr":"Warabimochi","uk":"Варабімочі","vi":"Warabimochi","zh":"蕨餅"}},{"title":"Wasanbon","name":"Wasanbon","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Wasanbon","ingredients":["Sugarcane plants ( or )"],"prepSummary":"The traditional manufacturing process of involves 8 stages, and takes roughly 20 days as a whole. The sugarcane is harvested between December and February. It is harvested late in the year on purpose, to allow the sugar content of the cane to develop to its maximum, as the variety of sugarcane used produces less sugar than other varieties used elsewhere in the world. The cane is pressed by machine to extract its juice. The juice goes into a tank; the crushed canes are used as cattle fodder, or fertilizer. The juice is then brought to a boil and boiled for about 30 minutes, producing a green foam, which is removed, as it contains a bitter green lye.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/%E5%92%8C%E8%8F%93%E5%AD%901261441.jpg/960px-%E5%92%8C%E8%8F%93%E5%AD%901261441.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"夢の散歩","licence":"CC BY-SA 4.0","leadFile":"和菓子1261441.jpg","views":9249,"langs":["ar","de","es","fa","fi","fr","id","ja","pt","ru","tr","zh"],"langNames":{"ar":"وسنبون","de":"Wasanbon","es":"Wasanbon","fa":"واسانبون","fi":"Wasanbon","fr":"Wasanbon","id":"Wasanbon","ja":"和三盆","pt":"Wasanbon","ru":"Васамбон","tr":"Wasanbon","zh":"和三盆"}},{"title":"Yatsuhashi","name":"Yatsuhashi","country":"Japan","region":"Kyoto","url":"https://en.wikipedia.org/wiki/Yatsuhashi","ingredients":["Glutinous rice flour","sugar","cinnamon"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Yatsuhashi_20160422.JPG/960px-Yatsuhashi_20160422.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PekePON","licence":"CC BY-SA 4.0","leadFile":"Yatsuhashi_20160422.JPG","views":23793,"langs":["ca","da","de","es","fa","fr","ja","ko","ru","uk","vi","zh"],"langNames":{"ca":"Yatsuhashi","da":"Yatsuhashi","de":"Yatsuhashi","es":"Yatsuhashi","fa":"یاتسوهاشی","fr":"Yatsuhashi","ja":"八ツ橋","ko":"야쓰하시","ru":"Яцухаси","uk":"Яцухаші","vi":"Yatsuhashi","zh":"八橋"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yōkan","name":"Yōkan","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Y%C5%8Dkan","ingredients":["Agar","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Youkan_mizuyoukan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Upload: ja:User:Tarobo ja.wikipedia.org","licence":"CC BY-SA 3.0","leadFile":"Youkan_mizuyoukan.jpg","views":52648,"langs":["ar","da","de","es","fa","fi","fr","he","hu","id","it","ja","ko","pa","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"يوكان","da":"Youkan","de":"Yōkan","es":"Yōkan","fa":"یوکان (شیرینی)","fi":"Yōkan","fr":"Yōkan","he":"יוקאן","hu":"Jókan","id":"Yōkan","it":"Yōkan","ja":"羊羹","ko":"양갱","pa":"ਯੋਕਾਨ","pl":"Yōkan","pt":"Yokan","ru":"Ёкан","th":"โยกัง (ขนม)","tr":"Yōkan","uk":"Йокан","vi":"Yōkan","zh":"羊羹"}},{"title":"Yubeshi","name":"Yubeshi","country":"Japan","region":"Wagashi","url":"https://en.wikipedia.org/wiki/Yubeshi","ingredients":["Sticky rice or rice flour","sugar","soy sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Yubesi08120531.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TSK-132","licence":"Copyrighted free use","leadFile":"Yubesi08120531.jpg","views":4686,"langs":["es","fa","fr","it","ja","pt"],"langNames":{"es":"Yubeshi","fa":"یوبه‌شی","fr":"Yubeshi","it":"Yubeshi","ja":"ゆべし","pt":"Yubeshi"}},{"title":"Coffee in Japan","name":"Coffee in Japan","country":"Japan","url":"https://en.wikipedia.org/wiki/Coffee_in_Japan","views":17895},{"title":"Georgia (coffee)","name":"Georgia (coffee)","country":"Japan","url":"https://en.wikipedia.org/wiki/Georgia_(coffee)","prepSummary":"ジョージア（GEORGIA）は、日本コカ・コーラの缶コーヒー、およびボトルコーヒー、レギュラーコーヒー、缶ココアの各ブランド名。 1975年の発売当初は現在の「オリジナル」となる250g缶の単一商品のみであったが、1980年代前半にシリーズ展開が開始され、現在では競合他社を凌駕するシリーズラインナップを誇っており、缶コーヒー市場占有率においてトップブランドとなっている。ブランド人気は2012年以降サントリーフーズのBOSSと同じ位である。 ブランド名は、ザ コカ・コーラ カンパニーの本社がジョージア州アトランタにあることから由来しているが、アメリカでは販売されていない。かつては同ブランドの烏龍茶・緑茶・紅茶なども発売されていた。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Georgia_Coffee_3.jpg/960px-Georgia_Coffee_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Douglas Paul Perkins","licence":"CC BY 3.0","leadFile":"Georgia_Coffee_3.jpg","views":9652,"langs":["hi","ja","ko","th","tr","zh"],"langNames":{"hi":"जॉर्जिया (कॉफी)","ja":"ジョージア (缶コーヒー)","ko":"조지아 (커피)","th":"จอร์เจีย (กาแฟ)","tr":"Georgia (içecek)","zh":"喬亞 (飲料)"},"sourceLanguage":"ja"},{"title":"Jazz kissa","name":"Jazz kissa","country":"Japan","url":"https://en.wikipedia.org/wiki/Jazz_kissa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Jazz_%26_Coffee_Masako_10_-_Shimokitazawa%2C_2009-09-24_20.21.01_%28by_Guwashi999%29_-_cropped.jpg/960px-Jazz_%26_Coffee_Masako_10_-_Shimokitazawa%2C_2009-09-24_20.21.01_%28by_Guwashi999%29_-_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guwashi999 from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Jazz_&_Coffee_Masako_10_-_Shimokitazawa,_2009-09-24_20.21.01_(by_Guwashi999)_-_cropped.jpg","views":29536},{"title":"A-Factory","name":"A-Factory","country":"Japan","url":"https://en.wikipedia.org/wiki/A-Factory","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/A-Factory_20240324.jpg/960px-A-Factory_20240324.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"掬茶","licence":"CC BY-SA 4.0","leadFile":"A-Factory_20240324.jpg","views":1131},{"title":"Asahi Soft Drinks","name":"Asahi Soft Drinks","country":"Japan","url":"https://en.wikipedia.org/wiki/Asahi_Soft_Drinks","leadFile":"Asahi_logo.svg.png","views":8614,"langs":["ca","fa","ja","ko","ur","zh"],"langNames":{"ca":"Asahi Soft Drinks","fa":"آساهی سافت درینکس","ja":"アサヒ飲料","ko":"아사히 음료","ur":"اساہی سافٹ ڈرنکس","zh":"朝日飲料"},"notFood":"a business"},{"title":"Calpis","name":"Calpis","country":"Japan","url":"https://en.wikipedia.org/wiki/Calpis","prepSummary":"カルピスは、アサヒ飲料の機能子会社となる日本の乳製品メーカーのカルピス株式会社及び、同社が製造してアサヒ飲料が販売する乳酸菌飲料の名称である。アルファベット表記はCALPIS、日本以外ではCalpicoとも。 カルピス本社は、東京都渋谷区恵比寿に所在していた。2012年（平成24年）10月にそれまでは味の素が保有していた全株式がアサヒ飲料などを傘下に持つアサヒグループホールディングスに譲渡され、同社の機能子会社となった。2016年（平成28年）1月のアサヒグループにおける飲料事業の再編にともない、アサヒ飲料の機能子会社である2代目法人となり、本社が東京都墨田区吾妻橋のアサヒビール本社ビルへ移転した。同時に「カルピス」の登録商標についても、カルピスから親会社のアサヒ飲料に商標権が移管された。 2020年（令和2年）12月現在のコーポレート・スローガンは「カラダにピース。CALPIS」。ブランド・スローガンは「 ピース」はここにある。」","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Calpis_karupisu.JPG/960px-Calpis_karupisu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Immanuel Giel","licence":"CC BY-SA 4.0","leadFile":"Calpis_karupisu.JPG","views":97484,"langs":["ar","de","es","fr","id","it","ja","ko","nl","ru","tr","uk","ur","zh"],"langNames":{"ar":"كالبس","de":"Calpis","es":"Calpis","fr":"Calpis","id":"Calpis","it":"Calpis","ja":"カルピス","ko":"칼피스","nl":"Calpis","ru":"Calpis","tr":"Calpis","uk":"Кальпіс","ur":"کالپس","zh":"可爾必思"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Cheerio (company)","name":"Cheerio (company)","country":"Japan","url":"https://en.wikipedia.org/wiki/Cheerio_(company)","prepSummary":"株式会社チェリオコーポレーション（Cheerio Corporation）は、京都府京都市に本社を置く日本の清涼飲料メーカーである。 業界では珍しい、商品がほぼ全て100円というサービスを展開していた。また、一部の自販機では、かつてフランチャイズであった縁でスコールなどの、他社製品の飲料も販売している。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Cheerio_Corporation.JPG/960px-Cheerio_Corporation.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kirakirameister","licence":"CC BY-SA 3.0","leadFile":"Cheerio_Corporation.JPG","views":1078,"langs":["ja"],"langNames":{"ja":"チェリオコーポレーション"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Choya Umeshu","name":"Choya Umeshu","country":"Japan","url":"https://en.wikipedia.org/wiki/Choya_Umeshu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/CHOYA_%28Head_Office%29.jpg/960px-CHOYA_%28Head_Office%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W236 at Japanese Wikipedia","licence":"CC BY 3.0","leadFile":"CHOYA_(Head_Office).jpg","views":4984,"langs":["de","es","fr","ja","zh"],"langNames":{"de":"Chōya Umeshu","es":"Choya Umeshu Co.,Ltd.","fr":"Choya Umeshu","ja":"チョーヤ梅酒","zh":"蝶矢梅酒"},"notFood":"a business"},{"title":"Gekkeikan","name":"Gekkeikan","country":"Japan","url":"https://en.wikipedia.org/wiki/Gekkeikan","prepSummary":"月桂冠株式会社（げっけいかん）は、日本の酒造メーカーである。日本酒を中心に各種の酒類を製造する。「月桂冠」は同社が製造する日本酒の銘柄でもあり、西洋で勝利と栄光を象徴する月桂冠を由来として名付けられ、1987年から社名にもしている。本社および工場は京都府京都市伏見区に所在する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/%E6%9C%88%E6%A1%82%E5%86%A0%E5%A4%A7%E5%80%89%E8%A8%98%E5%BF%B5%E9%A4%A8_%E9%85%92%E6%A8%BD.jpg/960px-%E6%9C%88%E6%A1%82%E5%86%A0%E5%A4%A7%E5%80%89%E8%A8%98%E5%BF%B5%E9%A4%A8_%E9%85%92%E6%A8%BD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"＋－","licence":"CC BY-SA 3.0","leadFile":"月桂冠大倉記念館_酒樽.jpg","views":5072,"langs":["de","fr","ja","my","pl","zh"],"langNames":{"de":"Gekkeikan","fr":"Gekkeikan Sake Company","ja":"月桂冠 (企業)","my":"ဂတ်ခဲအိခန်ဆခဲကုမ္ပဏီ","pl":"Gekkeikan","zh":"月桂冠 (酒厂)"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Harada Tea Processing Co., Ltd.","name":"Harada Tea Processing Co., Ltd.","country":"Japan","url":"https://en.wikipedia.org/wiki/Harada_Tea_Processing_Co.%2C_Ltd.","views":759,"langs":["ar","ja"],"langNames":{"ar":"هارادا تي","ja":"ハラダ製茶"},"notFood":"a business"},{"title":"Ito En","name":"Ito En","country":"Japan","url":"https://en.wikipedia.org/wiki/Ito_En","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Itoen.jpg/960px-Itoen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kattin","licence":"CC BY-SA 3.0","leadFile":"Itoen.jpg","views":13996,"langs":["ar","fa","fr","hu","ja","ko","ru","ur","zh"],"langNames":{"ar":"إيتو إن","fa":"آیتو ان","fr":"Ito En","hu":"Ito En","ja":"伊藤園","ko":"이토엔","ru":"Ито Эн","ur":"ایٹو این","zh":"伊藤園"},"notFood":"a business"},{"title":"Kirin Company","name":"Kirin Company","country":"Japan","url":"https://en.wikipedia.org/wiki/Kirin_Company","prepSummary":"キリンホールディングス株式会社は東京都中野区に本社を置く、大手ビールメーカーのキリンビールや大手清涼飲料水メーカーのキリンビバレッジなどを傘下に持つ持株会社である。三菱グループの一員であり、三菱金曜会 及び三菱広報委員会 の会員企業である。 東証プライム上場。日経平均株価、読売株価指数、TOPIX Large70、JPX日経インデックス400の構成銘柄の一つ。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Nakano_Central_Park_S.jpg/960px-Nakano_Central_Park_S.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akonnchiroll","licence":"CC BY-SA 4.0","leadFile":"Nakano_Central_Park_S.jpg","views":88583,"langs":["ar","bg","ca","cs","da","de","fa","fi","fr","id","it","ja","ko","ms","nb","pl","pt","ru","sv","tr","ur","zh"],"langNames":{"ar":"شركة كيرين","bg":"Kirin Brewery Company","ca":"Kirin","cs":"Kirin","da":"Kirin Company","de":"Kirin Holdings","fa":"کیرین","fi":"Kirin (yritys)","fr":"Kirin (entreprise)","id":"Perusahaan Kirin","it":"Kirin Holdings","ja":"キリンホールディングス","ko":"기린 맥주","ms":"Kirin Company","nb":"Kirin (bryggeri)","pl":"Kirin Bīru","pt":"Kirin Company","ru":"Kirin Holdings","sv":"Kirinbryggeriet","tr":"Kirin","ur":"کیرن کمپنی","zh":"麒麟控股"},"sourceLanguage":"ja","notFood":"a public company"},{"title":"Meiji Co.","name":"Meiji Co.","country":"Japan","url":"https://en.wikipedia.org/wiki/Meiji_Co.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Kyobashi_Edogrand4.jpg/960px-Kyobashi_Edogrand4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"江戸村のとくぞう (Edomura no Tokuzo)","licence":"CC BY-SA 4.0","leadFile":"Kyobashi_Edogrand4.jpg","views":21154,"langs":["ja","th","ur","zh"],"langNames":{"ja":"明治 (企業)","th":"เมจิ (บริษัท)","ur":"میجی کمپنی","zh":"明治 (企業)"},"notFood":"a business"},{"title":"Nada-Gogō","name":"Nada-Gogō","country":"Japan","url":"https://en.wikipedia.org/wiki/Nada-Gog%C5%8D","prepSummary":"灘五郷（なだごごう）は、兵庫県西宮市、神戸市東灘区・灘区の各沿岸部に形成された5つの酒造地の総称。今津郷、西宮郷（以上西宮市）、魚崎郷、御影郷（以上東灘区）、西郷（灘区）を指す。 冬季には六甲颪（おろし）が吹くことで寒造りに適した自然環境にあること、宮水と呼ばれるミネラルが豊富な上質の地下水が取れること、そして製品の水上輸送に便利な港があったこと、酒造原料に適した大粒品種の米の産地に近いことなどから、江戸時代以降、日本酒の名産地として栄えた。大手日本酒メーカーの多くが灘五郷を発祥地として本社を置くほか、中小の酒蔵も点在する。 「灘の酒」は灘五郷酒造組合の地域団体商標として登録されており、「灘五郷」は地理的表示 (GI) の対象となっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Izumi_Y%C5%ABnosuke_Sh%C5%8Dten_002.JPG/960px-Izumi_Y%C5%ABnosuke_Sh%C5%8Dten_002.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pastern","licence":"CC BY-SA 3.0","leadFile":"Izumi_Yūnosuke_Shōten_002.JPG","views":1213,"langs":["ja","ru","zh"],"langNames":{"ja":"灘五郷","ru":"Нада Гого","zh":"灘五鄉"},"sourceLanguage":"ja"},{"title":"Nanbu Bijin Brewery","name":"Nanbu Bijin Brewery","country":"Japan","url":"https://en.wikipedia.org/wiki/Nanbu_Bijin_Brewery","views":633,"notFood":"a business"},{"title":"Pokka","name":"Pokka","country":"Japan","url":"https://en.wikipedia.org/wiki/Pokka","prepSummary":"ポッカサッポロフード&ビバレッジ株式会社（POKKA SAPPORO FOOD & BEVERAGE LTD.）は、愛知県名古屋市中区栄及び東京都渋谷区恵比寿に本社を置くサッポロビール傘下の日本の飲料・食品メーカーである。「ポッカサッポロ」の略称で知られる。 タグラインは『おいしい「!」（ひらめき）がある』。 本項では前身会社の一つである株式会社ポッカコーポレーション（Pokka Corporation）についてもあわせて述べる。","views":9239,"langs":["id","ja"],"langNames":{"id":"Pokka","ja":"ポッカサッポロフード&ビバレッジ"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Sangaria (company)","name":"Sangaria (company)","country":"Japan","url":"https://en.wikipedia.org/wiki/Sangaria_(company)","views":7983,"langs":["ca","ja","ko","zh"],"langNames":{"ca":"Sangaria","ja":"日本サンガリアベバレッジカンパニー","ko":"산가리아","zh":"Sangaria"},"notFood":"a business"},{"title":"Sawanotsuru","name":"Sawanotsuru","country":"Japan","url":"https://en.wikipedia.org/wiki/Sawanotsuru","leadFile":"Sawanotsuru_wiki_logo.jpg","views":812,"langs":["ja"],"langNames":{"ja":"沢の鶴"},"notFood":"a business"},{"title":"Sudo Honke","name":"Sudo Honke","country":"Japan","url":"https://en.wikipedia.org/wiki/Sudo_Honke","prepSummary":"須藤本家株式会社（すどうほんけ）は、茨城県笠間市に本社を置く日本の酒蔵（酒造メーカー）である。創業は平安時代の1141年以前といわれ、2017年現在の当主は55代目という老舗である。日本に現存する企業としては9番目に古く、日本酒の製造会社としては最も古い企業である。","views":3500,"langs":["ja"],"langNames":{"ja":"須藤本家"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Suntory","name":"Suntory","country":"Japan","url":"https://en.wikipedia.org/wiki/Suntory","prepSummary":"サントリーは、大阪府大阪市北区に本社を置くサントリーホールディングス株式会社を中心とする、洋酒、ビール、清涼飲料水の製造・販売等を行う企業グループの総称およびブランド。事業の主要な部分はアルコール飲料だが、1980年代以降、清涼飲料水においても一定の地位を築いた。 かつては初代法人のサントリー株式会社を中心とするグループであったが、2009年4月1日より持株会社制に移行。2022年7月1日に子会社のうち日本国内の酒類事業が再編され、二代目法人のサントリー株式会社となった。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Suntory_headquarters01s3200.jpg/960px-Suntory_headquarters01s3200.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"Suntory_headquarters01s3200.jpg","views":181318,"langs":["da","de","es","eu","fa","fi","fr","he","hu","id","it","ja","ko","ms","nb","nl","pt","ro","ru","sv","tr","uk","ur","vi","zh"],"langNames":{"da":"Suntory","de":"Suntory","es":"Suntory","eu":"Suntory","fa":"سانتوری","fi":"Suntory","fr":"Suntory","he":"סנטורי","hu":"Suntory","id":"Suntory","it":"Suntory","ja":"サントリー","ko":"산토리","ms":"Suntory","nl":"Suntory","nb":"Suntory","pt":"Suntory","ro":"Suntory","ru":"Suntory","sv":"Suntory","tr":"Suntory","uk":"Suntory","ur":"سنٹوری","vi":"Suntory","zh":"三得利"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Takara Holdings","name":"Takara Holdings","country":"Japan","url":"https://en.wikipedia.org/wiki/Takara_Holdings","prepSummary":"宝ホールディングス株式会社（たからホールディングス、）は、京都府京都市伏見区に本社、同市下京区に本社事務所を置く、日本酒を中心とした酒類製造メーカーである宝酒造やタカラバイオなどを傘下に持つ持株会社である。宝酒造はCMや広告等では「タカラ」や「TaKaRa」という風に表記される。JPX日経インデックス400の構成銘柄の一つ。 なお本項では、宝酒造株式会社（たからしゅぞう、）についても記述する。","leadFile":"TaKaRa_logo.svg.png","views":6717,"langs":["fa","ja","zh"],"langNames":{"fa":"تاکارا","ja":"宝ホールディングス","zh":"寶生物技術"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Yakult Honsha","name":"Yakult Honsha","country":"Japan","url":"https://en.wikipedia.org/wiki/Yakult_Honsha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Waters_Takeshiba.jpg/960px-Waters_Takeshiba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akonnchiroll","licence":"CC BY-SA 4.0","leadFile":"Waters_Takeshiba.jpg","views":26905,"notFood":"a business"},{"title":"Beer in Japan","name":"Beer in Japan","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Asahi_Brewery_Hakata_2017-10-04_%2824131592108%29.jpg/960px-Asahi_Brewery_Hakata_2017-10-04_%2824131592108%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"travel oriented from Manila, Philippines","licence":"CC BY-SA 2.0","leadFile":"Asahi_Brewery_Hakata_2017-10-04_(24131592108).jpg","views":31310,"langs":["az","fa","fr","hu","ja","ko","nl","tr","zh"],"langNames":{"az":"Yaponiyada pivə","fa":"آبجو در ژاپن","fr":"Bière japonaise","hu":"Japán sör","ja":"日本のビール","ko":"일본의 맥주","nl":"Bier in Japan","tr":"Japon birası","zh":"日本啤酒"}},{"title":"Glossary of sake terms","name":"Glossary of sake terms","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Glossary_of_sake_terms","views":1851},{"title":"Happōshu","name":"Happōshu","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Happ%C5%8Dshu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Various_happoshu_in_shop_-_oct_29_2017.jpg/960px-Various_happoshu_in_shop_-_oct_29_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 4.0","leadFile":"Various_happoshu_in_shop_-_oct_29_2017.jpg","views":5424,"langs":["fr","it","ja","ko","ru","uk","zh"],"langNames":{"fr":"Happōshu","it":"Happoshu","ja":"発泡酒","ko":"발포주","ru":"Хаппосю","uk":"Хаппосю","zh":"發泡酒"}},{"title":"Kuchikamizake","name":"Kuchikamizake","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Kuchikamizake","views":24497},{"title":"Sake","name":"Sake","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Overflowing_sake_glass_in_masu.jpg/960px-Overflowing_sake_glass_in_masu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Intforce","licence":"CC BY-SA 4.0","leadFile":"Overflowing_sake_glass_in_masu.jpg","views":304175,"langs":["ar","as","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","ko","lt","lv","ml","ms","my","nb","nl","pl","pt","ro","ru","si","sk","sl","sr","sv","th","tl","tr","uk","ur","vi","zh"],"langNames":{"ar":"ساكي (مشروب)","as":"ছাকে","az":"Sake","bg":"Саке","ca":"Sake","cs":"Sake","da":"Sake","de":"Sake","el":"Σάκε","es":"Sake","et":"Sake","eu":"Sake","fa":"ساکی","fi":"Sake","fr":"Saké","gl":"Sake","he":"סאקה","hi":"साके","hr":"Sake","hu":"Szaké","hy":"Սակե","id":"Sake","is":"Sake","it":"Sakè","ja":"日本酒","jv":"Sake","ka":"საკე","kk":"Саке","ko":"사케","lt":"Sakė","lv":"Sakē","ml":"സേക്","ms":"Sake","my":"ဆာကေး","nl":"Sake","nb":"Sake","pl":"Sake","pt":"Saquê","ro":"Sake","ru":"Саке","si":"සකේ","sk":"Sake","sl":"Sake","sr":"Sake","sv":"Sake","th":"สาเก (สุรา)","tl":"Sake","tr":"Sake","uk":"Саке","ur":"ساکے","vi":"Sake","zh":"日本清酒"}},{"title":"Shōchū","name":"Shōchū","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB","prepSummary":"は、日本の蒸留酒。原料の違いで、米焼酎・麦焼酎・芋焼酎・黒糖焼酎・粕取り焼酎・そば焼酎・栗焼酎・泡盛など様々な種類がある。 14世紀後半頃に琉球で製造されていた「サキ(泡盛)」の蒸留方法が薩摩に伝わり16世紀頃から製造されるようになった。1559年の大工が残した落書きが最古の記録とされている。また、長崎県の壱岐、東京都の伊豆諸島、沖縄県など、島嶼でも焼酎が製造されている。現代では海外にも輸出されている。現代の日本で製造される焼酎のアルコール度数は25%が多いが、第二次世界大戦直後に20%以下の酒税率を低くして密造焼酎の淘汰を図る政策をとった影響で20%の製品もある。2024年には「伝統的酒造り」がUNESCO無形文化遺産に登録された。 「酎」が2010年まで常用漢字に含まれていなかったため、法令その他の政府文書では「しょうちゅう」あるいは「しようちゆう」と平仮名表記になっていた。 かつては暑気払いに飲まれていたことから、夏（三夏）の季語である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Shochu_001.jpg/960px-Shochu_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://publicdomainq.net/shochu-japanese-liquor-0014762/","licence":"CC0","leadFile":"Shochu_001.jpg","views":129742,"langs":["ar","ca","cs","de","es","et","eu","fa","fi","fr","he","hu","id","it","ja","ka","ko","nl","pl","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"شوتشو","ca":"Shochu","cs":"Šóčú","de":"Shōchū","es":"Shōchū","et":"Shōchū","eu":"Shōchū","fa":"شوچو","fi":"Shōchū","fr":"Shōchū (boisson)","he":"שוצ'ו","hu":"Sócsú","id":"Shōchū","it":"Shōchū","ja":"焼酎","ka":"შოჩუ","ko":"쇼추 (술)","nl":"Shochu","pl":"Shōchū (alkohol)","pt":"Shochu","ru":"Сётю","th":"โชจู","tr":"Shōchū","uk":"Сьотю","vi":"Shōchū","zh":"日本燒酒"},"sourceLanguage":"ja"},{"title":"Strong Zero","name":"Strong Zero","country":"Japan","region":"Japanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Strong_Zero","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Strong_Zero_4967.jpg/960px-Strong_Zero_4967.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akonnchiroll","licence":"CC BY-SA 4.0","leadFile":"Strong_Zero_4967.jpg","views":119064},{"title":"Tea in Japan","name":"Tea in Japan","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Tea_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Casual_tea_set%40Japan.jpg/960px-Casual_tea_set%40Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"saitowitz from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Casual_tea_set@Japan.jpg","views":518},{"title":"Tea culture in Japan","name":"Tea culture in Japan","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Tea_culture_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Casual_tea_set%40Japan.jpg/960px-Casual_tea_set%40Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"saitowitz from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Casual_tea_set@Japan.jpg","views":16545},{"title":"Goishicha","name":"Goishicha","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Goishicha","prepSummary":"碁石茶（ごいしちゃ）は、高知県長岡郡大豊町で生産されている、ほぼ黒色で四角形状の後発酵茶である。 製造の仕上げ段階において、天日干しするため筵に並べている様子が黒い碁石を並べているように見えることからこの名がついたとされる。碁石茶は大豊町碁石茶協同組合の登録商標（登録番号第5600916号）である。","views":2657,"langs":["ja","ru"],"langNames":{"ja":"碁石茶","ru":"Гоиситя"},"sourceLanguage":"ja"},{"title":"Hojicha Co.","name":"Hojicha Co.","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Hojicha_Co.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/HOJICHA_Hanko_Design.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HOJICHA TRADING CO. LTD.","licence":"Public domain","leadFile":"HOJICHA_Hanko_Design.png","views":576,"notFood":"a business"},{"title":"Japanese tea ceremony","name":"Japanese tea ceremony","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Japanese_tea_ceremony","prepSummary":"茶道（さどう/ちゃどう）は、湯を沸かし、茶を練（ね）るか点（た）てる、あるいは淹れ、茶を振る舞う日本伝統の行為（茶の儀式）。また、それを基本とした様式と芸道。 主客の一体感を旨とし、茶碗に始まる茶道具や茶室の床の間にかける禅語などの掛け物は個々の美術品である以上に全体を構成する要素として一体となり、茶事として進行するその時間自体が総合芸術とされる。 現在一般に、茶道といえば抹茶を用いる茶道のことだが、江戸期に成立した煎茶を用いる煎茶道も含む。","leadFile":"Chado.svg.png","views":125261,"langs":["ar","as","az","bg","ca","da","de","es","et","eu","fa","fi","fr","he","hr","hu","hy","id","is","it","ja","ko","lt","lv","ml","ms","nb","nl","pl","pt","ro","ru","sl","sr","sv","ta","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"سادو","as":"জাপানী চাহ অনুষ্ঠান","az":"Yapon çay mərasimi","bg":"Японска чаена церемония","ca":"Cerimònia del te","da":"Japansk teceremoni","de":"Japanische Teezeremonie","es":"Ceremonia del té japonesa","et":"Teetseremoonia","eu":"Tearen japoniar zeremonia","fa":"مراسم چای ژاپنی","fi":"Japanilainen teetaide","fr":"Cérémonie du thé japonaise","he":"טקס תה יפני","hr":"Japanska čajna ceremonija","hu":"Japán teaszertartás","hy":"Չանոյու","id":"Upacara minum teh (Jepang)","is":"Japönsk teathöfn","it":"Chadō","ja":"茶道","ko":"다도 (일본)","lt":"Japoniška arbatos ceremonija","lv":"Japāņu tējas ceremonija","ml":"ജാപ്പനീസ് ചായ ചടങ്ങ്","ms":"Upacara teh Jepun","nl":"Japanse theeceremonie","nb":"Chanoyu","pl":"Japońska ceremonia picia herbaty","pt":"Cerimónia do chá","ro":"Ceremonia japoneză a ceaiului","ru":"Японская чайная церемония","sl":"Japonski obred pitja čaja","sr":"Јапанска чајна церемонија","sv":"Japansk teceremoni","ta":"தேனீர் சடங்கு","th":"ซาโด","tr":"Japon çay seremonisi","uk":"Тядо","ur":"جاپانی چائے کی تقریب","uz":"Yapon choy marosimi","vi":"Trà đạo Nhật Bản","zh":"日本茶道"},"sourceLanguage":"ja"},{"title":"Kabusecha","name":"Kabusecha","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Kabusecha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Kabuse_tea.jpg/960px-Kabuse_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aaron Armstrong","licence":"CC BY-SA 4.0","leadFile":"Kabuse_tea.jpg","views":6414},{"title":"Karigane (tea)","name":"Karigane (tea)","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Karigane_(tea)","prepSummary":"茎茶（くきちゃ、英語： もしくは ）は、日本の緑茶の一種。棒茶（ぼうちゃ）とも呼ばれる。 チャノキ (Camellia sinensis) から採れる茶の若枝、茶葉の柄、新芽の茎を混ぜて作られる。芽茶、粉茶とともに出物と呼ばれ、荒茶から煎茶を製造する過程で取り除かれた部分から作るものである。 需要と供給の極端なアンバランスのため価格が安く、そのため「二級品」とされがちであるが、甘味・旨味・香り成分は葉よりもむしろ茎の方が豊富であり、茶の抽出源として優れた面も多い部位である。 玉露や高級な煎茶の茶葉から作られた茎茶のことを特に雁ヶ音（かりがね）、白折（しらおれ）と呼び、玉露の旨味と茎茶独特の風味から珍重される。 淹れ方や抽出時間は煎茶や玉露など、元になった茶葉と同様である。水色（すいしょく）は薄いが、さわやかな味と香りがあり、またアミノ酸が多く含まれる部位であるため旨味が強いのも特徴である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Kukicha.jpg/960px-Kukicha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Kukicha.jpg","views":825,"langs":["ca","cs","de","es","fr","he","it","ja","ko","ms","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Kukitxa","cs":"Kukiča","de":"Kukicha","es":"Kukicha","fr":"Kukicha","he":"קוקיצ'ה","it":"Kukicha","ja":"茎茶","ko":"구키차","ms":"Kukicha","ru":"Кукитя","th":"คูกิจะ","tr":"Kukicha","uk":"Кукіча","vi":"Kukicha","zh":"莖茶"},"sourceLanguage":"ja"},{"title":"Kyūsu","name":"Kyūsu","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Ky%C5%ABsu","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/1971_HakujiSendan-TeaSet_Masahiro-Mori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"森正洋デザイン研究所 (Mori Masahiro Design Studio, LLC.)","licence":"CC BY 3.0","leadFile":"1971_HakujiSendan-TeaSet_Masahiro-Mori.jpg","views":7922,"langs":["az","de","fr","ja"],"langNames":{"az":"Kyusu","de":"Kyūsu","fr":"Kyūsu","ja":"急須"}},{"title":"Sokenbicha","name":"Sokenbicha","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Sokenbicha","prepSummary":"爽健美茶（そうけんびちゃ）は、日本コカ・コーラが販売している清涼飲料水。1993年に「茶流彩彩 爽健美茶」として発売され、2023年に発売30周年を迎えている。商品名は「爽やかに、健やかに、美しく」から。キャッチコピーは「いいもの たっぷり」。","views":3552,"langs":["de","ja","ko","tr","zh"],"langNames":{"de":"Sōkenbicha","ja":"爽健美茶","ko":"소켄비차","tr":"Sokenbicha","zh":"爽健美茶"},"sourceLanguage":"ja"},{"title":"Tetsubin","name":"Tetsubin","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Tetsubin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Hanging_kettle_in_Japan.jpg/960px-Hanging_kettle_in_Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TANAKA Juuyoh (%u7530%u4E2D%u5341%u6D0B)","licence":"CC BY 2.0","leadFile":"Hanging_kettle_in_Japan.jpg","views":15239,"langs":["da","de","fa","ja","ka","nl","ru","sv","tr","uk","uz"],"langNames":{"da":"Tetsubin","de":"Tetsubin","fa":"تتسوبین (کتری)","ja":"鉄瓶","ka":"ტეცუბინი","nl":"Tetsubin","ru":"Тэцубин","sv":"Tetsubin","tr":"Tetsubin","uk":"Тецубін","uz":"Tetsubin"}},{"title":"Yamecha","name":"Yamecha","country":"Japan","region":"Japanese tea","url":"https://en.wikipedia.org/wiki/Yamecha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Yame_Tea_Plantation_03.jpg/960px-Yame_Tea_Plantation_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"STA3816","licence":"CC BY-SA 3.0","leadFile":"Yame_Tea_Plantation_03.jpg","views":2939},{"title":"Cocoa production in Japan","name":"Cocoa production in Japan","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Cocoa_production_in_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Cocoa_pods_on_the_cocoa_tree_%28Theobroma_cacao%29_inside_the_Shinjuku_Gyoen_Greenhouse.jpg/960px-Cocoa_pods_on_the_cocoa_tree_%28Theobroma_cacao%29_inside_the_Shinjuku_Gyoen_Greenhouse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yuet Man Lee","licence":"CC BY-SA 4.0","leadFile":"Cocoa_pods_on_the_cocoa_tree_(Theobroma_cacao)_inside_the_Shinjuku_Gyoen_Greenhouse.jpg","views":14522},{"title":"Tokyo Cacao","name":"Tokyo Cacao","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Tokyo_Cacao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Cocoa_pods_on_the_cocoa_tree_%28Theobroma_cacao%29_inside_the_Shinjuku_Gyoen_Greenhouse.jpg/960px-Cocoa_pods_on_the_cocoa_tree_%28Theobroma_cacao%29_inside_the_Shinjuku_Gyoen_Greenhouse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yuet Man Lee","licence":"CC BY-SA 4.0","leadFile":"Cocoa_pods_on_the_cocoa_tree_(Theobroma_cacao)_inside_the_Shinjuku_Gyoen_Greenhouse.jpg","views":70},{"title":"Tomo choco","name":"Tomo choco","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/Tomo_choco","prepSummary":"義理チョコ（ぎりチョコ）とは、一般的には、日本の女性がバレンタインデーの2月14日に、恋愛感情を伴わない男性に対し、日頃の感謝の気持ちを込めて、またはホワイトデーの返礼を期待して、贈答するチョコレートのこと。あるいはその儀式全般を含有した日本特有の文化を指す。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Giri-choco.jpg/960px-Giri-choco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ishikawa Ken from Kamakura, Japan","licence":"CC BY-SA 2.0","leadFile":"Giri-choco.jpg","views":17,"langs":["ca","es","fr","id","it","ja","ko","ms"],"langNames":{"ca":"Giri xoco","es":"Giri choco","fr":"Chocolat giri","id":"Giri choco","it":"Giri choco","ja":"義理チョコ","ko":"기리초코","ms":"Giri choco"},"sourceLanguage":"ja"},{"title":"White Day","name":"White Day","country":"Japan","region":"Japanese chocolate","url":"https://en.wikipedia.org/wiki/White_Day","prepSummary":"ホワイトデーとは、一般的にバレンタインデーにチョコレートなどをもらった男性がそのお返しとしてキャンディ、他にもマシュマロ、ホワイトチョコレートなどのプレゼントを女性へ贈る日とされる。日付は毎年3月14日。ホワイトデーの習慣は日本で生まれ、中華人民共和国や台湾、韓国など東アジアの一部でも見られる。欧米やオセアニア、南アメリカやアフリカなどその他の世界各国ではこういった習慣は見られない。 近年（2000年代以降）の日本では、「友チョコ」や「自分チョコ」「義理チョコ」などバレンタインデーの習慣が多様化してきていることから、ホワイトデーにも「友チョコ」や「義理チョコ」のお返しが行われるなど多様化が見られる。贈る物品についても多様化し、デパートなどで食品以外の贈り物などの販売促進も行われており、菓子業界では駅やデパートでの手焼きクッキーなどの販売も売り上げを伸ばしているとされ、現在の市場規模は約750億円に上ると言われる。","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/White_Day_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Flickr user mersy ( Masashi Yanagiya)","licence":"CC BY-SA 2.0","leadFile":"White_Day_001.jpg","views":122998,"langs":["ar","az","ca","da","de","es","et","fa","fr","he","hi","hr","hu","hy","id","it","ja","ko","ms","nb","nl","pl","pt","ro","ru","sr","th","uk","ur","vi","zh"],"langNames":{"ar":"اليوم الأبيض","az":"Ağ gün (Yaponiya)","ca":"Dia blanc","da":"White Day","de":"White Day","es":"Día blanco","et":"Valge päev","fa":"روز سفید","fr":"White Day","he":"היום הלבן","hi":"श्वेत दिवस","hr":"Bijeli dan","hu":"Fehér nap","hy":"Սպիտակ օր (Ճապոնիա)","id":"Hari Putih","it":"White Day","ja":"ホワイトデー","ko":"화이트데이","ms":"Hari Putih","nl":"Witte Dag","nb":"Hvit dag","pl":"Biały Dzień","pt":"White Day","ro":"Ziua albă","ru":"Белый день (праздник)","sr":"Бели дан","th":"ไวต์เดย์","uk":"Білий день (свято)","ur":"یوم سفید (تہوار)","vi":"White Day","zh":"白色情人節"},"sourceLanguage":"ja"},{"title":"Calbee","name":"Calbee","country":"Japan","url":"https://en.wikipedia.org/wiki/Calbee","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/%E4%B8%B8%E3%81%AE%E5%86%85%E3%83%88%E3%83%A9%E3%82%B9%E3%83%88%E3%82%BF%E3%83%AF%E3%83%BC%E6%9C%AC%E9%A4%A8.JPG/960px-%E4%B8%B8%E3%81%AE%E5%86%85%E3%83%88%E3%83%A9%E3%82%B9%E3%83%88%E3%82%BF%E3%83%AF%E3%83%BC%E6%9C%AC%E9%A4%A8.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ja:利用者:散歩","licence":"Public domain","leadFile":"丸の内トラストタワー本館.JPG","views":24714,"notFood":"a business"},{"title":"Chateraise","name":"Chateraise","country":"Japan","url":"https://en.wikipedia.org/wiki/Chateraise","leadFile":"Chateraise_logo_(2022).svg.png","views":0,"notFood":"a business"},{"title":"Fujiya","name":"Fujiya","country":"Japan","url":"https://en.wikipedia.org/wiki/Fujiya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ginza_FUJIYA_2006.jpg/960px-Ginza_FUJIYA_2006.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Kici assumed (based on copyright claims).","licence":"Public domain","leadFile":"Ginza_FUJIYA_2006.jpg","views":9691,"notFood":"a business"},{"title":"Glico","name":"Glico","country":"Japan","url":"https://en.wikipedia.org/wiki/Glico","prepSummary":"江崎グリコ株式会社（えざきグリコ、）は、大阪府大阪市西淀川区歌島四丁目に本社を置く食品メーカーである。 コーポレートメッセージは“すこやかな毎日、ゆたかな人生”（英語表記は「Healthier days, Wellbeing for life」）。創業1世紀（≒100周年）を迎えた2022年（令和4年）2月11日付で新たなCIが導入されたのに合わせて改められた。 2015年10月1日に完全子会社だったグリコ乳業と経営統合し、菓子・食品・乳製品・健康食品などを製造・販売する総合食品メーカーとなった。社名はグリコーゲンに由来するという。 三和グループに属し、みどり会の会員企業である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Ezaki_Glico.jpg/960px-Ezaki_Glico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bakkai - Bakkai撮影<レタッチ済>","licence":"CC BY 3.0","leadFile":"Ezaki_Glico.jpg","views":33458,"langs":["de","es","fa","fi","fr","id","it","ja","jv","ko","ms","nl","pt","ro","th","tr","ur","zh"],"langNames":{"de":"Ezaki Glico","es":"Ezaki Glico","fa":"گلیکو","fi":"Glico","fr":"Ezaki Glico","id":"Ezaki Glico","it":"Ezaki Glico","ja":"江崎グリコ","jv":"Ezaki Glico","ko":"에자키 글리코","ms":"Ezaki Glico","nl":"Ezaki Glico","pt":"Ezaki Glico","ro":"Ezaki Glico","th":"กูลิโกะ","tr":"Ezaki Glico","ur":"گلیکو","zh":"江崎固力果"},"sourceLanguage":"ja","notFood":"a business"},{"title":"House Foods","name":"House Foods","country":"Japan","url":"https://en.wikipedia.org/wiki/House_Foods","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/House_headoffice.jpg/960px-House_headoffice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Series207","licence":"CC BY 4.0","leadFile":"House_headoffice.jpg","views":7905,"notFood":"a business"},{"title":"Imuraya Confectionery","name":"Imuraya Confectionery","country":"Japan","url":"https://en.wikipedia.org/wiki/Imuraya_Confectionery","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Imuraya_Group_Head_Office_2013.jpg/960px-Imuraya_Group_Head_Office_2013.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miyuki Meinaka","licence":"CC BY-SA 3.0","leadFile":"Imuraya_Group_Head_Office_2013.jpg","views":1104,"notFood":"a business"},{"title":"Konigs-Krone","name":"Konigs-Krone","country":"Japan","url":"https://en.wikipedia.org/wiki/Konigs-Krone","prepSummary":"株式会社ケーニヒスクローネは、兵庫県神戸市中央区御幸通に本社を置く洋菓子メーカーである。 1977年創業。全国の有名百貨店を中心に店舗展開している。 ケーニヒスクローネとはドイツ語で「王冠」を意味し、クマをモチーフにした同社のイメージキャラクターも王冠を頭に乗せている。また、当て字で「継荷比州吼浪音（荷を継（つな）ぎ、州（くに）に比（ひとし）くす、吼（ほ）ゆる浪の音）」とも表記され、洋菓子という商品を作りながら、日本という国と一緒になって、隆盛（大きな波）のごとく伸びて行こうという想いも込められている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/140502_Hotel_Konigs-Krone_Kobe_Japan01s3.jpg/960px-140502_Hotel_Konigs-Krone_Kobe_Japan01s3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"140502_Hotel_Konigs-Krone_Kobe_Japan01s3.jpg","views":976,"langs":["ja"],"langNames":{"ja":"ケーニヒスクローネ"},"sourceLanguage":"ja","notFood":"a business"},{"title":"MannanLife","name":"MannanLife","country":"Japan","url":"https://en.wikipedia.org/wiki/MannanLife","leadFile":"MannanLife_logo.gif","views":1011,"notFood":"a business"},{"title":"Marukawa","name":"Marukawa","country":"Japan","url":"https://en.wikipedia.org/wiki/Marukawa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/MARUKAWA_CONFECTIONERY_head_office.JPG/960px-MARUKAWA_CONFECTIONERY_head_office.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"八幡鋼太郎","licence":"CC BY-SA 3.0","leadFile":"MARUKAWA_CONFECTIONERY_head_office.JPG","views":2237,"langs":["ja"],"langNames":{"ja":"丸川製菓"},"notFood":"a business"},{"title":"Morinaga & Company","name":"Morinaga & Company","country":"Japan","url":"https://en.wikipedia.org/wiki/Morinaga_%26_Company","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Morinaga_headquarters.jpg/960px-Morinaga_headquarters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akonnchiroll","licence":"CC BY-SA 4.0","leadFile":"Morinaga_headquarters.jpg","views":25140,"langs":["bn","fr","id","ja","ko","ms","pt","ur","zh"],"langNames":{"bn":"মরিনাগা অ্যান্ড কোম্পানি","fr":"Morinaga (entreprise)","id":"Morinaga & Company","ja":"森永製菓","ko":"모리나가 제과","ms":"Morinaga & Company","pt":"Morinaga & Company","ur":"موریناگا اینڈ کمپنی","zh":"森永製菓"},"notFood":"a business"},{"title":"Morozoff Ltd.","name":"Morozoff Ltd.","country":"Japan","url":"https://en.wikipedia.org/wiki/Morozoff_Ltd.","prepSummary":"モロゾフ株式会社は、兵庫県神戸市東灘区に本社を置く洋菓子メーカーである。 ドイツ菓子メーカーユーハイムと更にはゴンチャロフ製菓と並び、神戸の菓子ブランドの一つとして有名。白系ロシア人であるフョードル・ドミトリエヴィチ・モロゾフ一家が神戸で経営していたチョコレート店を起源とし、社名はその姓に由来する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/KOBE_MOROZOFF_JEWEL_Chocolate.JPG/960px-KOBE_MOROZOFF_JEWEL_Chocolate.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Droxiang","licence":"CC BY-SA 3.0","leadFile":"KOBE_MOROZOFF_JEWEL_Chocolate.JPG","views":3590,"langs":["fa","ja","ru","ur"],"langNames":{"fa":"موروزوف","ja":"モロゾフ","ru":"Morozoff Ltd.","ur":"موروزوف لمیٹڈ"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Royce'","name":"Royce'","country":"Japan","url":"https://en.wikipedia.org/wiki/Royce'","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Royce%27_Building.JPG/960px-Royce%27_Building.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"禁樹なずな","licence":"CC BY-SA 4.0","leadFile":"Royce'_Building.JPG","views":21920,"langs":["de","ja","ko","th","ur","zh"],"langNames":{"de":"Royce’ Confect","ja":"ロイズコンフェクト","ko":"로이즈 콘펙트","th":"รอยซ์","ur":"روئس","zh":"Royce'"},"notFood":"a business"},{"title":"Tohato","name":"Tohato","country":"Japan","url":"https://en.wikipedia.org/wiki/Tohato","views":1631,"langs":["ja","ur"],"langNames":{"ja":"東ハト","ur":"توہاتو"},"notFood":"a business"},{"title":"Toraya Confectionery","name":"Toraya Confectionery","country":"Japan","url":"https://en.wikipedia.org/wiki/Toraya_Confectionery","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/%E8%99%8E%E5%B1%8B%E8%8F%93%E5%AF%AE_%E4%BA%AC%E9%83%BD%E4%B8%80%E6%9D%A1%E5%BA%97.jpg/960px-%E8%99%8E%E5%B1%8B%E8%8F%93%E5%AF%AE_%E4%BA%AC%E9%83%BD%E4%B8%80%E6%9D%A1%E5%BA%97.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"今紫","licence":"CC BY-SA 4.0","leadFile":"虎屋菓寮_京都一条店.jpg","views":3436},{"title":"Patjuk","name":"Patjuk","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Patjuk","ingredients":["Red beans","rice"],"prepSummary":"Dried red beans are boiled with eight to ten parts water until fully cooked and soft, then mashed and passed through a sieve. The bean skins are discarded, and the remaining beans sit for some time in order for them to separate into layers. The upper layer consisting of clear water is used to boil rice, while the lower layer consisting of settled red bean mash is kept. When the rice is cooked, the mashed beans are added back into the porridge along with saeal-sim (; literally \"bird's egg\", named as such due to its resemblance to small bird's eggs, possibly quail eggs), which are the small rice cake balls made of glutinous rice flour.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Patjuk_%28red_bean_porridge%29.jpg/960px-Patjuk_%28red_bean_porridge%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Patjuk_(red_bean_porridge).jpg","views":5936},{"title":"Tarak-juk","name":"Tarak-juk","country":"South Korea","region":"Juk","url":"https://en.wikipedia.org/wiki/Tarak-juk","ingredients":["Milk","ground rice"],"prepSummary":"Pre-soaked glutinous rice is ground by millstone, sieved, and left to settle. The deposits of ground rice, called muri, are boiled, and milk is added slowly on a gentle simmer over a low flame with constant stirring. Salt is then added, to sweeten the porridge, honey can be added. The ratio between milk and muri recorded in the Women's Encyclopedia is 1:0.8, with adjustments allowed according to taste.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Milk_porridge.jpg/960px-Milk_porridge.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ajumeoni","licence":"CC0","leadFile":"Milk_porridge.jpg","views":3340},{"title":"Bakso","name":"Bakso","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Bakso","ingredients":["Ground beef","tapioca","noodle","rice vermicelli","beef broth","kailan","celery","salted vegetables"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/2/28/Bakso_mi_bihun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"christian r from Singapore","licence":"CC BY-SA 2.0","leadFile":"Bakso_mi_bihun.jpg","views":38948,"langs":["ar","bn","de","fa","fr","hy","id","ja","jv","ko","ms","ru","th","uk","uz"],"langNames":{"ar":"باكسو","bn":"বাকসো","de":"Bakso","fa":"باکسو","fr":"Bakso","hy":"Բակսո","id":"Bakso","ja":"バクソ","jv":"Bakso","ko":"박소 (음식)","ms":"Bakso","ru":"Баксо","th":"บักโซ","uk":"Баксо","uz":"Bakso"}},{"title":"Corn crab soup","name":"Corn crab soup","country":"China","region":"Surimi","url":"https://en.wikipedia.org/wiki/Corn_crab_soup","ingredients":["Corn","egg whites","crab meat or imitation crab meat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Corn_crab_soup1.jpg/960px-Corn_crab_soup1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 4.0","leadFile":"Corn_crab_soup1.jpg","views":4813},{"title":"Crab Rangoon","name":"Crab Rangoon","country":"United States","region":"Surimi","url":"https://en.wikipedia.org/wiki/Crab_Rangoon","ingredients":["Wonton wrapper","cream cheese","crab meat or imitation crab meat","scallions","garlic"],"prepSummary":"The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Crab_rangoons_on_a_plate.jpeg/960px-Crab_rangoons_on_a_plate.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 4.0","leadFile":"Crab_rangoons_on_a_plate.jpeg","views":122151},{"title":"Fish as food","name":"Fish as food","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Fish_as_food","prepSummary":"Fish can be prepared in a variety of ways. It can be served uncooked (raw food, e.g., sashimi); cured by marinating (e.g., ceviche), pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques used in different cultures have since become unnecessary but are still performed for their resulting taste and texture when consumed. Compared to meat, fish has a relatively delicate texture derived from short fibers separated by large sheets and thin connective tissue (about 3% of its weight, as opposed to 15% in land animals).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Fish_stuffed_with_Thai_herbs.jpg/960px-Fish_stuffed_with_Thai_herbs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Mattes","licence":"Public domain","leadFile":"Fish_stuffed_with_Thai_herbs.jpg","views":78617,"langs":["af","ar","ca","cs","de","es","et","eu","fa","fi","fr","gl","he","hi","hr","hy","id","is","it","ja","jv","kk","ko","lt","ms","nl","pa","pl","ru","si","sr","sv","ta","tr","uk","vi","zh","zu"],"langNames":{"af":"Vis (voedsel)","ar":"سمك (غذاء)","ca":"Peix (aliment)","cs":"Rybí maso","de":"Speisefisch","es":"Pescado","et":"Kala (toit)","eu":"Arrainki","fa":"ماهی (غذا)","fi":"Kala ruokana","fr":"Poisson (aliment)","gl":"Peixe (alimento)","he":"דג מאכל","hi":"भोजन के रूप में मछली","hr":"Riba kao hrana","hy":"Ձուկ (սննդամթերք)","id":"Ikan (makanan)","is":"Fiskur (matargerð)","it":"Pesce (alimento)","ja":"魚肉","jv":"Iwak (panganan)","kk":"Балық еті","ko":"생선","lt":"Žuvis (maistas)","ms":"Ikan (makanan)","nl":"Vis (voeding)","pa":"ਮੱਛੀ (ਭੋਜਨ)","pl":"Ryby konsumpcyjne","ru":"Рыба (пища)","si":"මාළු (ආහාරය)","sr":"Riba kao hrana","sv":"Fisk (livsmedel)","ta":"மீன் ஒரு மனித உணவு","tr":"Balık eti","uk":"Риба (їжа)","vi":"Cá (thực phẩm)","zh":"食用鱼","zu":"Inhlanzi njengokudla"}},{"title":"Fish ball","name":"Fish ball","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Fish_ball","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Processed_seafood_clipped.jpg/960px-Processed_seafood_clipped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wee Keat Chin","licence":"CC BY 2.0","leadFile":"Processed_seafood_clipped.jpg","views":45966,"langs":["ar","de","es","fa","fi","fr","ha","hy","id","it","ja","jv","ko","ms","nb","pa","ru","sv","sw","th","tl","tr","uk","ur","vi","zh"],"langNames":{"ar":"كرات السمك","de":"Fiskeboller","es":"Bola de pescado","fa":"ماهی قل‌قلی","fi":"Kalapyörykkä","fr":"Boulette de poisson","ha":"Kwallon kifi","hy":"Ձկան գնդիկներ","id":"Bakso ikan","it":"Polpette di pesce","ja":"つみれ","jv":"Bakso iwak","ko":"생선완자","ms":"Bebola ikan","nb":"Fiskeboller","pa":"ਮੱਛੀ ਬਾਲ","ru":"Рыбные шарики","sv":"Fiskbullar","sw":"Kababu za samaki","th":"ลูกชิ้นปลา","tl":"Pisbol","tr":"Balık köftesi","uk":"Рибні кульки","ur":"فش بالز","vi":"Cá viên","zh":"鱼丸"}},{"title":"Fish tofu","name":"Fish tofu","country":"China","region":"Surimi","url":"https://en.wikipedia.org/wiki/Fish_tofu","ingredients":["Surimi"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Fish_tofu.jpg/960px-Fish_tofu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Fish_tofu.jpg","views":7153},{"title":"Fishcake","name":"Fishcake","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Fishcake","ingredients":["Fish","surimi","potato","breadcrumbs","egg"],"course":"As a snack, appetizer, or in soups","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Fish_cakes_food_dinner.jpg/960px-Fish_cakes_food_dinner.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain","leadFile":"Fish_cakes_food_dinner.jpg","views":71148,"langs":["da","eu","fa","id","ig","ko","ms","vi","zh"],"langNames":{"da":"Fiskefrikadelle","eu":"Arrain-pastel","fa":"کیک ماهی","id":"Kue ikan","ig":"Azụ Achicha","ko":"어묵","ms":"Kek ikan","vi":"Chả cá","zh":"魚糕"}},{"title":"Gyoniku soseji","name":"Gyoniku soseji","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Gyoniku_soseji","prepSummary":"The industrial production of gyoniku soseji started in the 1950s as one of the early innovations for the use of excess Alaska pollock. Their manufacture benefits from the use of more types of fish meat, and a wider array of fish species or other meats. They may contain animal fat, gelatin, wheat gluten, potato starch, salt, monosodium glutamate, sodium nitrite, phosphates, and artificial colors. They are stuffed into a plastic casing made from chlorinated rubber, vinylidene chloride, or more recently nylon film which have a distinct orange-red color to prevent discoloration in ultraviolet light. They are sealed then boiled in water at 80-90C for 50 minutes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Fish_sausage.jpg/960px-Fish_sausage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Fish_sausage.jpg","views":6141},{"title":"Hanpen","name":"Hanpen","country":"Japan","region":"Surimi","url":"https://en.wikipedia.org/wiki/Hanpen","prepSummary":"半片・半弁・半平（はんぺん）は、魚肉のすり身に山芋などの材料を混ぜて気泡をたくさん含ませた茹で蒲鉾（ゆでかまぼこ）の一種。地域性のある魚肉練り製品で、東京や銚子などの浮きはんぺん、静岡の黒はんぺん、大阪などのあんぺいがあり特徴が異なる。単に「はんぺん」というときは一般的には浮きはんぺんのことをいう。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Hanpen_by_yoppy.jpg/960px-Hanpen_by_yoppy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yoppy","licence":"CC BY 2.0","leadFile":"Hanpen_by_yoppy.jpg","views":8521,"langs":["es","fr","it","ja","ko","th"],"langNames":{"es":"Hanpen","fr":"Hanpen","it":"Hanpen","ja":"半片","ko":"한펜","th":"ฮัมเป็ง"},"sourceLanguage":"ja"},{"title":"Lekor","name":"Lekor","country":"Malaysia","region":"Terengganu","url":"https://en.wikipedia.org/wiki/Lekor","ingredients":["sago flour or tapioca starch"],"prepSummary":"It is usually made by grinding fish from the species of ikan tamban (silver-stripe round herring), sardine (Sardinella aurita) or selayang (Rastrelliger kanagurta) or vegetables into a paste, mixing it with either sago or tapioca starch, salt, sugar as well as monosodium glutamate (MSG) and then deep-frying it. It comes in three main forms: lekor goreng (long and chewy), lekor rebus (steamed), and lekor keping (thin and crispy), divided into either fried or steamed. The former are sausage-shaped and fried, with a chewy texture, whereas the latter is boiled. Keropok lekor should not be confused with keropok keping.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Keropok_Lekor_Perhentians.jpg/960px-Keropok_Lekor_Perhentians.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Keropok_Lekor_Perhentians.jpg","views":10577,"langs":["id","ja","jv","ko","ms","th","zh"],"langNames":{"id":"Lekor","ja":"クロポッ レコー","jv":"Lékor","ko":"레코르","ms":"Keropok lekor","th":"เกอโรปกเลโกร์","zh":"馬來魚餅"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Otak-otak","name":"Otak-otak","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Otak-otak","ingredients":["Fish","spices","leaves"],"prepSummary":"Otak-otak adalah makanan yang terbuat dari daging ikan tenggiri cincang yang dibungkus dengan daun pisang, dipanggang, dan disajikan dengan saus kacang atau kuah asam pedas. Daun pisang yang digunakan biasanya berupa daun pisang batu yang warnanya tetap tahan, walaupun telah melalui pengukusan. Makanan ini berasal dari Palembang (Sumatra selatan), tetapi tersebar luas pula di berbagai kota pesisir pantai di Sumatra dan Jawa. Otak-otak juga tersebar di Singapura, dan Muar (Malaysia). Tak hanya dikenal sebagai makanan tradisional, kini otak-otak juga sering dijadikan sebagai camilan dan juga dio","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Otak-otak_Jakarta.JPG/960px-Otak-otak_Jakarta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Otak-otak_Jakarta.JPG","views":24262,"langs":["es","fa","fr","id","jv","ko","ms","pa","pl","ru","th","uk","zh"],"langNames":{"es":"Otak-otak","fa":"اوتاک-اوتاک","fr":"Otak-otak","id":"Otak-otak","jv":"Otak-otak","ko":"오탁오탁","ms":"Otak-otak","pa":"ਓਟਾਕ-ਓਟਾਕ","pl":"Otak-otak","ru":"Отак-отак","th":"โอตัก-โอตัก","uk":"Отак-отак","zh":"乌达 (食物)"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pempek","name":"Pempek","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Pempek","ingredients":["Fish","tapioca","egg","noodles","palm sugar","vinegar","tamarind","dried shrimp powder"],"prepSummary":"Pempek adalah makanan khas Palembang, Sumatera Selatan. Pempek terbuat dari daging tenggiri atau gabus yang digiling lembut, dicampur tepung kanji atau tepung sagu, serta dengan bahan-bahan lain seperti telur, bawang putih halus, penyedap rasa, dan garam. Pempek biasanya disajikan dengan kuah yang disebut cuko yang terasa asam, manis, dan pedas. Selain di Palembang, pempek juga dapat ditemukan di berbagai daerah di luar Palembang, baik yang dibuat oleh pendatang asal Palembang maupun masyarakat lokal. Pempek juga dikenal luas sebagai salah satu ikon kuliner Indonesia yang telah diperkenalkan d","course":"Main course or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Pempek_Kuah_Cuko.jpg/960px-Pempek_Kuah_Cuko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Pempek_Kuah_Cuko.jpg","views":20376,"langs":["ar","cs","es","id","jv","ms","pa","ru","uk"],"langNames":{"ar":"بيمبك","cs":"Pempek","es":"Pempek","id":"Pempek","jv":"Pèmpèk","ms":"Pempek","pa":"ਪੇਮਪੇਕ","ru":"Пемпек","uk":"Пемпек"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tsukune","name":"Tsukune","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Tsukune","prepSummary":"Thickeners, such as egg, crushed yam, and bread crumbs, are added after the meat is mashed or minced finely, along with seasonings such as ground ginger root, salt, and soy sauce. The mixture is shaped into dumplings or meat sticks. Finely chopped garden vegetables are mixed into the minced meat to taste. Vegetables and herbs such as Welsh onion, red perilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/Tsukune_%28chicken_meatballs%29_%2816065642291%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0","leadFile":"Tsukune_(chicken_meatballs)_(16065642291).jpg","views":12926,"langs":["ar","es","id","ja","jv","ka","ko","pt","ru","th","vi"],"langNames":{"ar":"تسوكوني","es":"Tsukune","id":"Tsukune","ja":"つくね","jv":"Tsukuné","ka":"ცუკუნე","ko":"쓰쿠네","pt":"Tsukune","ru":"Цукунэ","th":"สึกูเนะ","vi":"Tsukune"}},{"title":"B.C. roll","name":"B.C. roll","country":"Canada","region":"Sushi","url":"https://en.wikipedia.org/wiki/B.C._roll","prepSummary":"ブリティッシュ・コロンビア・ロール（, B.C. roll）は、焼きサケとキュウリを巻いた巻き寿司の一種である。しばしば甘たれで味付けしたサケが用いられる。サケにマヨネーズの組み合わせなど、多くのバリエーションが存在する。 ブリティッシュコロンビア州は、タイヘイヨウサケの産地として有名なことから、その名がついた。ブリティッシュコロンビアの多くの寿司チェーン店でメニューの一つとして提供されている。 1974年に、バンクーバーを拠点に活動した日本人寿司職人東條英員が、西海岸では、アナゴを入手することが困難であることから、その代用としてサケを用いたのが起源である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/BC_Roll.jpg/960px-BC_Roll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Underbar dk","licence":"CC BY-SA 4.0","leadFile":"BC_Roll.jpg","views":8385,"langs":["fa","ja","zh"],"langNames":{"fa":"بریتیش کلمبیا رول","ja":"ブリティッシュコロンビアロール","zh":"卑诗卷"},"sourceLanguage":"ja"},{"title":"Chakin-zushi","name":"Chakin-zushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Chakin-zushi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Sushi_platter.jpg/960px-Sushi_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chidorian from Japan","licence":"CC BY-SA 2.0","leadFile":"Sushi_platter.jpg","views":1688},{"title":"Découverte du Sushi","name":"Découverte du Sushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/D%C3%A9couverte_du_Sushi","views":542},{"title":"Fukusa-zushi","name":"Fukusa-zushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Fukusa-zushi","ingredients":["酢飯、海苔、醤油、ワサビ"],"prepSummary":"寿司（すし、鮨・鮓）とは一般に酢飯などと主に魚介類を組み合わせた和食。特に握り寿司のこと。 元々は、寿司は米飯と魚を発酵させた保存食であった（なれずし等）。 江戸時代になると発酵させず、酢を加えて調理する寿司（早ずし）が発達した。現代では「寿司」は早ずしを指すことが多い。 現代の寿司は握り寿司が代表的であるが、巻き寿司、箱寿司、稲荷寿司、押し寿司、ばら寿司など様々な形態がある。また、巻き寿司や稲荷寿司など魚介類と組み合わせないものや、卯の花寿司や蕎麦寿司のように米飯を他の材料で置き換えた寿司もある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Sushi_platter.jpg/960px-Sushi_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chidorian from Japan","licence":"CC BY-SA 2.0","leadFile":"Sushi_platter.jpg","views":156,"langs":["af","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","km","kn","ko","lo","lt","lv","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","ta","te","th","tl","tr","uk","ur","uz","vi","zh","zu"],"langNames":{"af":"Soesji","ar":"سوشي","as":"চুশ্বি","az":"Suşi","bg":"Суши","bn":"সুশি","ca":"Sushi","cs":"Suši","cy":"Swshi","da":"Sushi","de":"Sushi","el":"Σούσι","es":"Sushi","et":"Suši","eu":"Sushi","fa":"سوشی","fi":"Sushi","fr":"Sushi","gl":"Suxi","he":"סושי","hi":"सूशी","hr":"Suši","hu":"Szusi","hy":"Սուշի","id":"Sushi","is":"Sushi","it":"Sushi","ja":"寿司","jv":"Sushi","ka":"სუში","km":"ស៊ូស៊ី","kn":"ಸೂಶಿ","ko":"스시","lo":"ຊູຊິ","lt":"Sušis","lv":"Suši","ml":"സുഷി","mn":"Сүши","mr":"सुशी (खाद्यपदार्थ)","ms":"Susyi","my":"ဆူရှီ","ne":"सुसी","nl":"Sushi","nb":"Sushi","pa":"ਸੂਸ਼ੀ","pl":"Sushi","pt":"Sushi","ro":"Sushi","ru":"Суши","sk":"Suši","sl":"Suši","sr":"Суши","sv":"Sushi","ta":"சுசி","te":"సుషి","th":"ซูชิ","tl":"Sushi","tr":"Suşi","uk":"Суші","ur":"سوشی","uz":"Sushi","vi":"Sushi","zh":"寿司","zu":"Isushi"},"sourceLanguage":"ja"},{"title":"Funazushi","name":"Funazushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Funazushi","prepSummary":"Funazushi is a specialty of Shiga Prefecture and is believed to be the oldest form of nare-zushi existing in Japan. Generally, nigorobuna with eggs are used as a raw material, but gengorobuna are also used. Its manufacturing process varies from vendor to vendor and home to home. In most modern times, the fish is salted in early spring. That is, after the scales, gills, and internal organs except for the ovaries of the raw fish are removed, the belly cavity is stuffed with salt and stored in layers in wooden vats until summer. In summer, the fishes are rinsed for desalt, dried, and placed in a wooden bucket on a bed of cooked rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Funazushi_%E9%AE%92%E5%AF%BF%E5%8F%B8_Maibara_City_Shiga_Japan_2022-10-06.jpg/960px-Funazushi_%E9%AE%92%E5%AF%BF%E5%8F%B8_Maibara_City_Shiga_Japan_2022-10-06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ウィキ太郎(WikiTaro)","licence":"Public domain","leadFile":"Funazushi_鮒寿司_Maibara_City_Shiga_Japan_2022-10-06.jpg","views":14698,"langs":["da","de","es","fa","id","it","ja","ko","th","zh"],"langNames":{"da":"Funazushi","de":"Funazushi","es":"Funazushi","fa":"فونازوشی","id":"Funazushi","it":"Funazushi","ja":"鮒寿司","ko":"후나즈시","th":"ฟูนาซูชิ","zh":"鮒壽司"}},{"title":"Hanaya Yohei","name":"Hanaya Yohei","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Hanaya_Yohei","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Hanaya_Yohei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kawabata Gyokushō","licence":"Public domain","leadFile":"Hanaya_Yohei.jpg","views":20710,"langs":["es","fa","fr","id","it","ja","ms","pt"],"langNames":{"es":"Hanaya Yohei","fa":"هانایا یوهی","fr":"Hanaya Yohei","id":"Hanaya Yohei","it":"Hanaya Yohei","ja":"華屋与兵衛","ms":"Hanaya Yohei","pt":"Hanaya Yohei"},"notFood":"a person"},{"title":"Hangiri","name":"Hangiri","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Hangiri","prepSummary":"寿司桶（すしおけ）は、寿司を盛り付けるのに用いられる、桶。寿司の出前の時などに使用される。また、寿司屋や家庭で酢飯を調理する際に用いる桶も寿司桶と言い、飯台（はんだい）または飯切（半切、はんぎり）とも書く。また、調理のほかちらし寿司などを盛り付けて供することもある。","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Hangiri.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Feòrag NicBhrìde User:feorag","licence":"CC BY 2.5","leadFile":"Hangiri.png","views":3091,"langs":["az","de","es","fa","fr","he","id","ja","ms","ru","sv","tr","uk","vi"],"langNames":{"az":"Hanqiri (alət)","de":"Hangiri","es":"Hangiri","fa":"هانگیری","fr":"Hangiri","he":"האנגירי","id":"Hangiri","ja":"寿司桶","ms":"Hangiri","ru":"Хангири","sv":"Hangiri","tr":"Hangiri","uk":"Хангірі","vi":"Hangiri"},"sourceLanguage":"ja"},{"title":"Jiro Dreams of Sushi","name":"Jiro Dreams of Sushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Jiro_Dreams_of_Sushi","prepSummary":"Initially, Gelb had planned to do what he had nicknamed \"Planet Sushi\", inspired by the cinematography of the BBC documentary Planet Earth: Principal photography took Gelb one month (January 2010), augmented by additional scenes shot later that year in August; editing took 10 months. Jiro Dreams of Sushi debuted in the US in 2011 at the Tribeca Film Festival and was an official selection of the Provincetown International Film Festival in the same year. The documentary was made available on Netflix streaming on August 28, 2012., the film has grossed US$2,552,478 in North America.","leadFile":"Jiro_sushi_poster.jpg","views":117967,"notFood":"a film"},{"title":"Kaitenzushi","name":"Kaitenzushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Kaitenzushi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Yo%21_Sushi_conveyor_belt_restaurant_viewed_from_above%2C_Bluewater_Shopping_Centre%2C_19_December_2007.jpg/960px-Yo%21_Sushi_conveyor_belt_restaurant_viewed_from_above%2C_Bluewater_Shopping_Centre%2C_19_December_2007.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clem Rutter, Rochester Kent","licence":"CC BY-SA 3.0","leadFile":"Yo!_Sushi_conveyor_belt_restaurant_viewed_from_above,_Bluewater_Shopping_Centre,_19_December_2007.jpg","views":143,"langs":["ar","da","de","es","fa","fi","fr","he","hu","id","it","ja","ko","ms","nb","ru","tr","uk","zh"],"langNames":{"ar":"سوشي دوار","da":"Running sushi","de":"Kaiten-Zushi","es":"Kaitenzushi","fa":"کایتن سوشی","fi":"Liukuhihnasushi","fr":"Kaitenzushi","he":"קייטן סושי","hu":"Kaitenzusi","id":"Kaitenzushi","it":"Kaiten-zushi","ja":"回転寿司","ko":"회전 초밥","ms":"Kaitenzushi","nb":"Kaitensushi","ru":"Кайтэн-дзуси","tr":"Kaitenzushi","uk":"Кайтен-дзуші","zh":"迴轉壽司"}},{"title":"Kaiware","name":"Kaiware","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Kaiware","prepSummary":"Les radis blanc ou radis d'hiver (Raphanus sativus var. longipinnatus L. H. Bailey), sont un groupe de radis asiatiques (groupe daïkon) à grosse racine blanche, pivotante, longue ou ronde. Le radis blanc est un légume essentiel en cuisine d'Extrême-Orient. Il est juteux avec un goût moins piquant que le petit radis ou le radis noir (R. sativus var. sativus, R. sativus var. niger).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Different_kinds_of_White_Radish.png/960px-Different_kinds_of_White_Radish.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KimYunmi","licence":"CC BY-SA 4.0","leadFile":"Different_kinds_of_White_Radish.png","views":167,"langs":["ar","as","az","bn","ca","cs","da","de","eu","fa","fr","he","hi","hu","id","it","ko","ms","ne","nl","sv","th","tr","ur","vi","zh"],"langNames":{"ar":"فجل أبيض","as":"মূলা","az":"Ağ turp","bn":"লম্বা সাদা মূলা","ca":"Rave blanc","cs":"Ředkev setá bílá","da":"Kinaradise","de":"Winterrettich","eu":"Daikon","fa":"ترب سفید","fr":"Radis blanc","he":"דאיקון","hi":"श्वेत मूली","hu":"Jégcsapretek","id":"Lobak putih","it":"Daikon","ko":"흰무","ms":"Lobak putih","ne":"मूला","nl":"Witte rammenas","sv":"Rättika","th":"ผักกาดหัว","tr":"Beyaz turp","ur":"سفید مولی","vi":"Củ cải trắng","zh":"白蘿蔔"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Kanpyō-maki","name":"Kanpyō-maki","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Kanpy%C5%8D-maki","prepSummary":"干瓢（かんぴょう）は、ユウガオの果実（ふくべ）を紐状に剥いて、乾燥させた食品（乾物）である。「乾瓢」と表記されることもある。 水で戻して煮て、巻き寿司の具材や、煮物、和え物などとして使われる。低カロリーで食物繊維に富む。 日本での2021年流通量は1039トンで、中国産が852トン、国内産が187トンで、国内産のうち99％以上が栃木県で生産されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Kampyo.JPG/960px-Kampyo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kampyo.JPG","views":53,"langs":["cs","es","fa","fr","ja","ko","pl","uk","zh"],"langNames":{"cs":"Kanpjó","es":"Kanpyō","fa":"کانپیو","fr":"Kanpyō","ja":"かんぴょう","ko":"박고지","pl":"Kanpyō","uk":"Канпійо","zh":"干瓢"},"sourceLanguage":"ja"},{"title":"Kappamaki","name":"Kappamaki","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Kappamaki","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/8hosomak8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jörn Menning","licence":"CC BY-SA 3.0","leadFile":"8hosomak8.jpg","views":11104,"langs":["ja","pt"],"langNames":{"ja":"かっぱ巻き","pt":"Kappa maki"}},{"title":"Katsu ika odori-don","name":"Katsu ika odori-don","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Katsu_ika_odori-don","prepSummary":"Noodles or rice are cooked and placed in a bowl and topped with salmon eggs and other ingredients. Next, a live squid's head is removed, and its body placed on top of the dish. When served, the squid appears lifeless until soy sauce, or any other sodium-rich liquid, is applied. The sodium activates muscles which make the squid's arms wriggle momentarily. Occasionally, the movement is enough to escape the bowl.","views":6353},{"title":"Kiyoshi Kimura","name":"Kiyoshi Kimura","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Kiyoshi_Kimura","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Kiyoshi_Kimura_Statue_at_Sushi_Zanmai_Dotonbori_01.jpg/960px-Kiyoshi_Kimura_Statue_at_Sushi_Zanmai_Dotonbori_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"Kiyoshi_Kimura_Statue_at_Sushi_Zanmai_Dotonbori_01.jpg","views":18839,"notFood":"a person"},{"title":"Nyotaimori","name":"Nyotaimori","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Nyotaimori","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Body-Sushi_Model.jpg/960px-Body-Sushi_Model.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SpeneyG","licence":"CC BY-SA 4.0","leadFile":"Body-Sushi_Model.jpg","views":179438,"langs":["ar","az","ca","cs","el","es","eu","fa","fr","he","hr","hy","id","it","ja","ka","ko","nl","pl","pt","ru","sk","ta","tr","uk","vi","zh"],"langNames":{"ar":"نيوتيموري","az":"Nyotaymori","ca":"Nyotaimori","cs":"Njotaimori","el":"Νιοταϊμόρι","es":"Nyotaimori","eu":"Nyotaimori","fa":"نیوتایموری","fr":"Nyotaimori","he":"ניוטאימורי","hr":"Nyotaimori","hy":"Նյոտայմորի","id":"Nyotaimori","it":"Nyotaimori","ja":"女体盛り","ka":"ნიოტაიმორი","ko":"뇨타이모리","nl":"Nyotaimori","pl":"Nyotaimori","pt":"Nyotaimori","ru":"Нётаймори","sk":"Njotaimori","ta":"பெண்ணுடலில் உணவுப் பரிமாறல்","tr":"Nyotaimori","uk":"Ньотайморі","vi":"Nyotaimori","zh":"女體盛"}},{"title":"Odori ebi","name":"Odori ebi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Odori_ebi","ingredients":["Shrimps"],"prepSummary":"踊り海老（おどりえび、他に躍り海老、海老の踊り食いとも）は、日本の珍味であり、踊り食いの一種。生きたままの稚エビを材料としており、食べる際に足や触角が動くこともある。 踊り海老はエビを生きた状態のまま食べることから素早く準備される。提供時には通常、エビを酔わせるために日本酒につけ、次に専用のつけダレにつけたあと、素早く噛んで食べる。 エビは一尾丸ごと、あるいは頭を落とした殻付きの状態で供される。頭と殻は素早く揚げて付け合わせとされることもある。 非加熱の甲殻類を摂取することは、肺吸虫症による深刻な健康被害をもたらす虞がある。","views":16099,"langs":["da","de","he","id","ja","ko","ms","vi","zh"],"langNames":{"da":"Odori ebi","de":"Odori ebi","he":"אודורי אבי","id":"Odori ebi","ja":"踊り海老","ko":"오도리에비","ms":"Odori ebi","vi":"Odori ebi","zh":"活蝦刺身"},"sourceLanguage":"ja"},{"title":"Jiro Ono","name":"Jiro Ono","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Jiro_Ono","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Jiro_behind_the_counter_%2819137550458%29.jpg/960px-Jiro_behind_the_counter_%2819137550458%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0","leadFile":"Jiro_behind_the_counter_(19137550458).jpg","views":107990,"notFood":"a person"},{"title":"Salmon chaos","name":"Salmon chaos","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Salmon_chaos","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/%E5%A3%BD%E5%8F%B8%E9%83%8E%2C_%E8%BF%B4%E8%BD%89%E5%A3%BD%E5%8F%B8%2C_%E3%82%B9%E3%82%B7%E3%83%AD%E3%83%BC%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846542341474%29.jpg/960px-%E5%A3%BD%E5%8F%B8%E9%83%8E%2C_%E8%BF%B4%E8%BD%89%E5%A3%BD%E5%8F%B8%2C_%E3%82%B9%E3%82%B7%E3%83%AD%E3%83%BC%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846542341474%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan...","licence":"CC BY-SA 2.0","leadFile":"壽司郎,_迴轉壽司,_スシロー,_台北,_台灣,_Taipei,_Taiwan_(46542341474).jpg","views":13896,"langs":["az","ca","es","fi","ja","ko","zh"],"langNames":{"az":"Qızılbalıq xaosu","ca":"Caos del salmó","es":"Caos del salmón","fi":"Lohikaaos","ja":"鮭の乱","ko":"연어의 난","zh":"鮭魚之亂"}},{"title":"Sushi bake","name":"Sushi bake","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi_bake","ingredients":["すし飯、海苔、カニカマ、マヨネーズ"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Sushi_bake%2C_uncooked.jpg/960px-Sushi_bake%2C_uncooked.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valereee","licence":"CC0","leadFile":"Sushi_bake,_uncooked.jpg","views":14204,"langs":["ja"],"langNames":{"ja":"寿司ベイク"}},{"title":"The Sushi Economy","name":"The Sushi Economy","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/The_Sushi_Economy","leadFile":"The_Sushi_Economy.jpg","views":487,"notFood":"a literary work"},{"title":"Sushi Go!","name":"Sushi Go!","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi_Go!","prepSummary":"Sushi Go! ist ein Kartenspiel des australischen Spieleautors Phil Walker-Harding, das 2013 bei Adventureland Games auf Englisch und kurz darauf in mehreren weiteren Sprachen erschienen ist. In Deutschland erschien das Spiel in einer multilingualen Fassung im Zoch Verlag. Es erhielt 2015 mehrere internationale Preise und wurde unter anderem für den Niederländischen Spielepreis nominiert.","leadFile":"Sushi_Go!_box.jpg","views":4801,"langs":["de","he","it","ko"],"langNames":{"de":"Sushi Go!","he":"סושי גו!","it":"Sushi Go!","ko":"초밥왕"},"sourceLanguage":"de"},{"title":"Sushi machine","name":"Sushi machine","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi_machine","prepSummary":"Суши-робот (суши-машина) — в азиатских странах и в мире - название оборудования для механизированного производства суши.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Sushi_machine2.jpg/960px-Sushi_machine2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kuruman from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Sushi_machine2.jpg","views":3116,"langs":["id","ru","vi"],"langNames":{"id":"Mesin susyi","ru":"Суши-робот","vi":"Máy làm Sushi"},"sourceLanguage":"ru"},{"title":"Sushi Pack","name":"Sushi Pack","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi_Pack","prepSummary":"Sushi Pack est une série d'animation américaine de 52 épisodes, basée sur le concept du studio de graphisme américain Espinosa, produite par American Greetings et DIC Entertainment (aujourd'hui propriété de Cookie Jar Entertainment) et diffusée du au sur le réseau CBS. En France, elle a été diffusée dès le sur France 5 dans l'émission Midi les Zouzous, puis à partir du sur Télétoon (devenue depuis Télétoon+).","leadFile":"Sushipack_logo.gif","views":24560,"langs":["fr","nl","pl","pt","th","ur"],"langNames":{"fr":"Sushi Pack","nl":"Sushi Pack","pl":"Sushi Pack","pt":"Sushi Pack","th":"ซูชิ แพ็ค","ur":"سشی پیک"},"sourceLanguage":"fr","notFood":"a television series"},{"title":"Sushi terrorism","name":"Sushi terrorism","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sushi_terrorism","prepSummary":"外食テロ（がいしょくテロ）は、外食チェーンを中心とした飲食店や、スーパーマーケット、その他小売店において、客が迷惑行為や悪戯を行った様子を撮影した動画をソーシャル・ネットワーキング・サービス（SNS）等に投稿する行為を指す日本のスラング。 飲食店テロや客テロとも呼ばれるほか、回転寿司店のものについては回転寿司テロなどと呼称されている。また行為を行った者について、その多くがZ世代であることから「Z戦士」と嘲笑的に呼ぶ例もあるが、必ずしも老若男女や職業を問わない。","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Conveyor_belt_sushi_by_EverJean_in_Kyoto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"EverJean from Kyoto","licence":"CC BY 2.0","leadFile":"Conveyor_belt_sushi_by_EverJean_in_Kyoto.jpg","views":11312,"langs":["fr","ja"],"langNames":{"fr":"Sushi terrorisme","ja":"外食テロ"},"sourceLanguage":"ja"},{"title":"Sustainable sushi","name":"Sustainable sushi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Sustainable_sushi","prepSummary":"サステナブル寿司（サステナブルずし、英語: Sustainable Sushi）とは、持続可能な将来の生態系にリスクを与えずに捕獲された魚介類および増産可能な方法によって収穫された農産物を用いた寿司のことである。持続可能な寿司ともいう。 乱獲を避け、資源の持続可能性が守られた産地や、資源を枯渇させない漁法で捕獲されたネタを使用している。枯渇が懸念されるクロマグロやハマチ、ウナギなどは用いず、一本釣りのカツオ、カナダ産の甘エビ、太平洋産のヒラメ、養殖のアワビなどが用いられる。","views":1562,"langs":["ja","vi"],"langNames":{"ja":"サステナブル寿司","vi":"Sushi bền vững"},"sourceLanguage":"ja"},{"title":"Tare sauce","name":"Tare sauce","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Tare_sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Stuffed_squid_with_tare_sauce.jpg/960px-Stuffed_squid_with_tare_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathan Baker-Bates","licence":"CC BY 2.0","leadFile":"Stuffed_squid_with_tare_sauce.jpg","views":42152,"langs":["ar","ca","de","es","fa","fr","it","ja","jv","ko","ms","pt","ru","th","uk"],"langNames":{"ar":"صلصة تاري","ca":"Tare","de":"Tare (Würzsauce)","es":"Tare","fa":"تاره","fr":"Tare (sauce)","it":"Salsa tare","ja":"タレ","jv":"Saos tare","ko":"다레","ms":"Sos tare","pt":"Molho tarê","ru":"Тарэ","th":"ทาเระ","uk":"Таре"}},{"title":"Teppo maki","name":"Teppo maki","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Teppo_maki","prepSummary":"干瓢（かんぴょう）は、ユウガオの果実（ふくべ）を紐状に剥いて、乾燥させた食品（乾物）である。「乾瓢」と表記されることもある。 水で戻して煮て、巻き寿司の具材や、煮物、和え物などとして使われる。低カロリーで食物繊維に富む。 日本での2021年流通量は1039トンで、中国産が852トン、国内産が187トンで、国内産のうち99％以上が栃木県で生産されている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Kampyo.JPG/960px-Kampyo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kampyo.JPG","views":31,"langs":["cs","es","fa","fr","ja","ko","pl","uk","zh"],"langNames":{"cs":"Kanpjó","es":"Kanpyō","fa":"کانپیو","fr":"Kanpyō","ja":"かんぴょう","ko":"박고지","pl":"Kanpyō","uk":"Канпійо","zh":"干瓢"},"sourceLanguage":"ja"},{"title":"Hiroyuki Terada","name":"Hiroyuki Terada","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Hiroyuki_Terada","prepSummary":"寺田 弘行（てらだ ひろゆき、1968年1月29日 - ）は、アメリカ合衆国フロリダ州在住の日本人シェフ。 自身のYouTubeアカウントは200万人以上のチャンネル登録者を誇るアカウントであり、料理に関する動画を投稿している。現在、目隠しをして30秒で切った人参の数のギネス世界記録を保持している。","views":2882,"langs":["ja"],"langNames":{"ja":"寺田弘行"},"sourceLanguage":"ja","notFood":"a person"},{"title":"Thysanoteuthis rhombus","name":"Thysanoteuthis rhombus","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Thysanoteuthis_rhombus","prepSummary":"T. rhombus has a relatively low population density, which has led to a unique situation among squids, where male and female couples of the same size remain together from their juvenile stage until death; this species is monogamous. The pairing of males and females occurs at an immature stage where mantle length is less than and pairs remain monogamous. Mating occurs in a head-to-head position, in which the male uses his hectocotylus to attach to the female's buccal membrane to transfer his spermatophores. Spawning is year round in tropical waters and lasts for 2–3 months, but in temperate regions spawning is restricted to summer or early autumn periods and warmer currents. T.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Thysanoteuthis_rhombus_%28Merculiano%29.jpg/960px-Thysanoteuthis_rhombus_%28Merculiano%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Comingio Merculiano (1845–1915) in Jatta Giuseppe","licence":"Public domain","leadFile":"Thysanoteuthis_rhombus_(Merculiano).jpg","views":9670,"langs":["bg","es","ja","ko","nl","pt","sv","th","vi","zh"],"langNames":{"bg":"Thysanoteuthis rhombus","es":"Thysanoteuthis rhombus","ja":"ソデイカ","ko":"날개오징어","nl":"Thysanoteuthis rhombus","pt":"Thysanoteuthis rhombus","sv":"Thysanoteuthis rhombus","th":"หมึกไดมอนด์","vi":"Thysanoteuthis rhombus","zh":"菱鳍乌贼"},"notFood":"a taxon"},{"title":"Toro (sushi)","name":"Toro (sushi)","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Toro_(sushi)","ingredients":["Toro"],"prepSummary":"Toro from wild tuna is a seasonal product: winter tuna is considered to be better, summer one is less fatty. Except for the tuna fish, other fatty fish can be called \"toro\". For instance: There is no exact boundary for \"toro\" to define the type of the meat. It is used as the sales strategy, using the image of toro is luxury. This is evident in its boom in the US during the 1970s as well. In 1972, the Harvard club in New York City opened a sushi bar which further promotes toro as an item and symbol of luxury not only in Japan but in the US as well. Toro was also viewed as a symbol of wealth in the US due to the price of the quality of seafood.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Rokusanen_Wakayama_Japan08bs.jpg/960px-Rokusanen_Wakayama_Japan08bs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"Rokusanen_Wakayama_Japan08bs.jpg","views":39095,"langs":["ar","es","eu","fa","fr","id","it","ja"],"langNames":{"ar":"تورو","es":"Ventresca de atún","eu":"Hegaluze-mendrezka","fa":"تورو (ماگورو)","fr":"Thon gras","id":"Toro (sushi)","it":"Ventresca","ja":"トロ"}},{"title":"Katsuya Uechi","name":"Katsuya Uechi","country":"Japan","region":"Sushi","url":"https://en.wikipedia.org/wiki/Katsuya_Uechi","views":170,"notFood":"a person"},{"title":"Baumkuchen","name":"Baumkuchen","country":"Germany","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Baumkuchen","prepSummary":"Der Baumkuchen ist ein schichtweise aufgebauter und über offener Flamme gebackener Kuchen aus einer Sandmasse. Der „König der Kuchen“ ist ein Symbol des Konditorberufs (Berufs- oder Zunftwappen).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Baumkuchen%2Cdresden%2CDeutschland.JPG/960px-Baumkuchen%2Cdresden%2CDeutschland.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"katorisi","licence":"CC BY-SA 3.0","leadFile":"Baumkuchen,dresden,Deutschland.JPG","views":80129,"langs":["ar","az","ca","de","es","eu","fa","fi","fr","he","hy","id","it","ja","jv","ka","ko","lt","nb","nl","pl","pt","ru","sl","sr","th","uk","vi","zh"],"langNames":{"ar":"كعكة الشجرة","az":"Baumkuxen","ca":"Baumkuchen","de":"Baumkuchen","es":"Baumkuchen","eu":"Baumkuchen","fa":"باوم‌کوخن","fi":"Baumkuchen","fr":"Gâteau à la broche","he":"באומקוכן","hy":"Բաումքուխեն","id":"Baumkuchen","it":"Baumkuchen","ja":"バウムクーヘン","jv":"Baumkuchen","ka":"ბაუმკუხენი","ko":"바움쿠헨","lt":"Baumkuchenas","nl":"Baumkuchen","nb":"Baumkuchen","pl":"Baumkuchen","pt":"Baumkuchen","ru":"Баумкухен","sl":"Baumkuchen","sr":"Баумкухен","th":"เบาม์คูเคิน","uk":"Баумкухен","vi":"Baumkuchen","zh":"年輪蛋糕"},"sourceLanguage":"de"},{"title":"Japanese cheesecake","name":"Japanese cheesecake","country":"Japan","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Japanese_cheesecake","ingredients":["Cream cheese","butter","sugar","eggs"],"prepSummary":"La cheesecake japonesa, también llamada tarta de queso japonesa, es una variante de la tradicional tarta de queso que se caracteriza por su textura más ligera y menos dulce en comparación con las versiones norteamericanas. Al salir del horno, tiene una textura temblorosa y aireada, similar a la de un suflé, y cuando se enfría, su consistencia se asemeja a la de un pastel chiffon.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Souffl%C3%A9-style_cheesecake_001.jpg/960px-Souffl%C3%A9-style_cheesecake_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Soufflé-style_cheesecake_001.jpg","views":48697,"langs":["ar","es","fr","id","it","jv","nl","ru","tr","uk","uz","zh"],"langNames":{"ar":"كعكة الجبن اليابانية","es":"Tarta de queso japonesa","fr":"Gâteau au fromage japonais","id":"Kue keju Jepang","it":"Cheesecake giapponese","jv":"Kuwé kéju Jepang","nl":"Japanse cheesecake","ru":"Японский суфле-чизкейк","tr":"Japon cheesecake","uk":"Японський чизкейк","uz":"Yapon pishloq keki","zh":"日式起司蛋糕"},"sourceLanguage":"es"},{"title":"Sponge cake","name":"Sponge cake","country":"Italy","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Sponge_cake","ingredients":["Wheat flour","sugar","egg whites","baking powder"],"prepSummary":"The basic whisked sponge cake contains no fat. It is made by whisking egg whites and caster sugar and gently folding in flour. This type of cake, also called foam cake, depends on aeration of eggs and heat to rise. Variations on the basic sponge sometimes add butter or egg yolks to moisten the cake. For Genoise cake, flour and melted butter are added to the egg mixture for a moister cake. The \"biscuit\" sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Anne Willan says both types of sponge cake are represented in French cuisine.","course":"Dessert, tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Victoria_Sponges.jpg/960px-Victoria_Sponges.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"euphro","licence":"CC BY-SA 2.0","leadFile":"Victoria_Sponges.jpg","views":139141,"langs":["ar","az","bg","ca","cy","es","eu","fa","fi","fr","ga","gl","he","hu","hy","id","it","ja","jv","kk","kn","ko","lt","ms","nb","nl","pl","ro","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"كعكة إسفنجية","az":"Süngər kek","bg":"Пандишпан","ca":"Pa de pessic","cy":"Teisen sbwnj","es":"Bizcocho","eu":"Bizkotxo","fa":"کیک اسفنجی","fi":"Sokerikakku","fr":"Sponge cake","ga":"Císte spúinse","gl":"Biscoito","he":"עוגת ספוג","hu":"Piskóta","hy":"Բիսկվիթ","id":"Bolu spons","it":"Torta soffice","ja":"スポンジケーキ","jv":"Kuwé spons","kk":"Бисквит","kn":"ಸ್ಪಂಜ್ ಕೇಕ್","ko":"스펀지 케이크","lt":"Biskvitas","ms":"Kek span","nl":"Sponscake","nb":"Piskede masser","pl":"Ciasto biszkoptowe","ro":"Pandișpan","ru":"Бисквит","sv":"Sockerkaka","th":"เค้กฟองน้ำ","tr":"Sünger kek","uk":"Бісквіт","uz":"Biskvit","vi":"Bánh bông lan","zh":"海綿蛋糕"}},{"title":"Strawberry shortcake (dessert)","name":"Strawberry shortcake (dessert)","country":"United States","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Strawberry_shortcake_(dessert)","ingredients":["Biscuit or sponge cake","strawberry","whipped cream"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Stawberry_shortcake.jpeg/960px-Stawberry_shortcake.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Stawberry_shortcake.jpeg","views":9171},{"title":"Uncle Tetsu","name":"Uncle Tetsu","country":"Japan","region":"Japanese cakes","url":"https://en.wikipedia.org/wiki/Uncle_Tetsu","prepSummary":"Le est un type de gâteau au fromage japonais inventé dans les années 1990 dans une boulangerie du même nom située sur la rue Oyafukou, à Hakata, Fukuoka, Japon. Le gâteau porte le nom du fondateur de la boulangerie, Tetsushi Mizokami.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Uncle_Tetsu%27s%2C_Toronto_%2819623389253%29.jpg/960px-Uncle_Tetsu%27s%2C_Toronto_%2819623389253%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"nefasth","licence":"CC BY-SA 2.0","leadFile":"Uncle_Tetsu's,_Toronto_(19623389253).jpg","views":12828,"langs":["fr","zh"],"langNames":{"fr":"Gâteau au fromage de l'oncle Tetsu","zh":"徹思叔叔"},"sourceLanguage":"fr","notFood":"a business"},{"title":"Benihana","name":"Benihana","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Benihana","views":189194,"langs":["de","es","fa","fr","it","ja","zh"],"langNames":{"de":"Benihana","es":"Benihana","fa":"بنیهانا","fr":"Benihana","it":"Benihana","ja":"紅花 (飲食業)","zh":"紅花鐵板燒"}},{"title":"Butter mochi","name":"Butter mochi","country":"United States","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Butter_mochi","prepSummary":"Le mochi au beurre est un gâteau hawaïen préparé avec du lait de coco, de la farine de riz gluant et du beurre. Ce dessert, apprécié pour sa texture tendre et son goût riche, est très prisé dans la cuisine hawaïenne.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Slices_of_butter_mochi.jpg/960px-Slices_of_butter_mochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RudolfSchreier","licence":"CC0","leadFile":"Slices_of_butter_mochi.jpg","views":14070,"langs":["fr","ja"],"langNames":{"fr":"Mochi au beurre","ja":"バター餅 (ハワイの菓子)"},"sourceLanguage":"fr","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fortune cookie","name":"Fortune cookie","country":"United States","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Fortune_cookie","ingredients":["Flour","sugar","vanilla","oil"],"prepSummary":"La galleta de la suerte o de la fortuna es una especie de galleta de paredes delgadas y crujiente que ha sido horneada y que en su interior lleva una pequeña tira de papel con la fortuna. Según una creencia popular para poder adquirir la fortuna de las galletas se debe ingerir la misma completamente incluido el lienzo en el que se encuentra la fortuna. Algunas también de forma jocosa revelan futuros resultados de lotería o diferentes bromas relacionadas con el futuro. Estas galletas no se inventaron en China, como se cree a menudo a nivel popular, sino que sólo recientemente fueron introducida","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Fortune_cookies.jpg/960px-Fortune_cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ksayer1","licence":"CC BY-SA 2.0","leadFile":"Fortune_cookies.jpg","views":139106,"langs":["ar","ca","cs","da","de","el","es","eu","fa","fi","fr","he","hu","hy","id","it","ja","jv","ko","ms","nb","nl","pt","ru","sr","sv","ta","th","uk","vi","zh"],"langNames":{"ar":"كعكة الحظ","ca":"Bescuit xinès","cs":"Koláček štěstí","da":"Lykkekage","de":"Glückskeks","el":"Μπισκότο της τύχης","es":"Galleta de la suerte","eu":"Zortearen galleta","fa":"کلوچه اقبال","fi":"Onnenkeksi","fr":"Biscuit chinois","he":"עוגיית מזל","hu":"Szerencsesütemény","hy":"Գուշակումով թխվածքաբլիթ","id":"Kue keberuntungan","it":"Biscotto della fortuna","ja":"フォーチュンクッキー","jv":"Kukis kabegjan","ko":"포춘 쿠키","ms":"Biskut nasib","nl":"Gelukskoekje","nb":"Lykkekake","pt":"Biscoito da sorte","ru":"Печенье с предсказанием","sr":"Колачић судбине","sv":"Lyckokaka","ta":"அதிஸ்ட குக்கி","th":"คุกกี้เสี่ยงทาย","uk":"Печиво з передбаченням","vi":"Bánh may mắn","zh":"幸运饼干"},"sourceLanguage":"es"},{"title":"Gasho of Japan","name":"Gasho of Japan","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Gasho_of_Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/Gasho_of_Japan_lounge_area_Central_Valley_NY.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kgp123","licence":"CC BY 2.0","leadFile":"Gasho_of_Japan_lounge_area_Central_Valley_NY.jpg","views":3403},{"title":"Ginger dressing","name":"Ginger dressing","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Ginger_dressing","ingredients":["Seasoned rice vinegar","garlic","onion","ginger","vegetable oil","scallions","sesame seeds","soy sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Ginger_dressing_on_salad.jpg/960px-Ginger_dressing_on_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Ginger_dressing_on_salad.jpg","views":6310,"langs":["fa","jv"],"langNames":{"fa":"سس زنجبیل","jv":"Saos jaé"}},{"title":"Goteborg musubi","name":"Goteborg musubi","country":"United States","region":"Kauai (Hawaii)","url":"https://en.wikipedia.org/wiki/Goteborg_musubi","ingredients":["Göteborg sausage","rice"],"prepSummary":"Goteborg sausage are cut into between 1/8 to 1/4 inches (3-6mm) thick slices and are grilled (without oil) to preferred doneness. Cooking creates a crispier and more pronounced lenticular shape–giving the nickname \"UFO\" (not to be confused with \"Flying Saucers,\" another Kauai delicacy)–which provides a natural bowl. Rice balls are formed–sometimes with the help of an ice cream scoop–and are placed on the grilled sausage slices. The sausage slice traditionally sits under the rice, but occasionally sits on top. The rice balls are usually sprinkled with furikake or optionally wrapped with nori.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/3packgot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chedlund808","licence":"CC BY-SA 4.0","leadFile":"3packgot.jpg","views":6262},{"title":"Kowloon Restaurant","name":"Kowloon Restaurant","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Kowloon_Restaurant","leadFile":"Kowloon_Restaurant_Saugus_MA_Night.jpg","views":13465,"notFood":"a restaurant"},{"title":"My/Mochi Ice Cream","name":"My/Mochi Ice Cream","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/My%2FMochi_Ice_Cream","views":3644},{"title":"Sinaloan sushi","name":"Sinaloan sushi","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Sinaloan_sushi","views":7534,"langs":["fa"],"langNames":{"fa":"سوشی سینالوآ"}},{"title":"Spam musubi","name":"Spam musubi","country":"United States","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Spam_musubi","ingredients":["Spam","rice","nori","soy sauce"],"prepSummary":"Typical preparation begins with grilling or frying slices of Spam, commonly with the original flavor or with the teriyaki flavor. It uses a sauce in which soy sauce and granulated sugar are typically the basic ingredients. Using a mold the same size as a slice of Spam, a layer of cooked rice is pressed down over a strip of nori, with a slice of Spam on top of that, and then, optionally, another layer of rice. The mold is removed and the nori is wrapped over the top and around the musubi.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Homemade_Spam_Musubi.jpg/960px-Homemade_Spam_Musubi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chris Hackmann","licence":"CC BY-SA 4.0","leadFile":"Homemade_Spam_Musubi.jpg","views":120106,"langs":["ar","ca","es","fi","he","ja","jv","ko","vi"],"langNames":{"ar":"سبام موسوبي","ca":"Spam musubi","es":"Spam musubi","fi":"Spam musubi","he":"ספאם מוסובי","ja":"スパムむすび","jv":"Spam musubi","ko":"스팸 무스비","vi":"Spam musubi"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sushi burrito","name":"Sushi burrito","country":"United States","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Sushi_burrito","ingredients":["Wrap","fish","rice"],"prepSummary":"寿司ブリトー（英語:sushi burrito）は日本料理とメキシコ料理を組み合わせた多国籍料理。典型的には、魚介類や野菜といった寿司の材料を巻き、ブリートのように巻いて提供される。アメリカ合衆国で生まれた料理で、日本とメキシコのいずれにおいても伝統食品とはみなされていない。","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Sasori_sushi_burrito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"stupid systemus","licence":"CC BY 2.0","leadFile":"Sasori_sushi_burrito.jpg","views":9897,"langs":["ar","az","fa","id","ja"],"langNames":{"ar":"سوشي بوريتو","az":"Suşi burrito","fa":"سوشی بوریتو","id":"Sushi burrito","ja":"寿司ブリトー"},"sourceLanguage":"ja"},{"title":"Two Birds/One Stone","name":"Two Birds/One Stone","country":"United States","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Two_Birds%2FOne_Stone","views":830,"notFood":"a restaurant"},{"title":"Yum yum sauce","name":"Yum yum sauce","country":"Japan","region":"Japanese-American","url":"https://en.wikipedia.org/wiki/Yum_yum_sauce","ingredients":["Mayonnaise","ketchup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Yum_Yum_Sauce_Cup_%28Great_Value_brand_Yum_Yum_sauce%29.png/960px-Yum_Yum_Sauce_Cup_%28Great_Value_brand_Yum_Yum_sauce%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gumballgobbler","licence":"CC0","leadFile":"Yum_Yum_Sauce_Cup_(Great_Value_brand_Yum_Yum_sauce).png","views":26305},{"title":"Champon","name":"Champon","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Champon","ingredients":["ramen noodles","fried pork","seafood","vegetables"],"prepSummary":"ちゃんぽんは、「二種以上のものをまぜこぜにすること」を意味する言葉であり、そのような料理の名称。特に長崎県のものが有名だが、同名の郷土料理が各地に存在する。日本料理である。 「ちゃんぽん」の語は、料理としてのちゃんぽんに限らず、「混ぜて飲む」といった意味の俗な表現としても用いられ、例えば異なる種類の酒を一時に飲むことや、医薬品その他の薬物を数種類同時に服用することの形容でよく見られる。朝鮮語のも「種類の異なるものを混ぜ合わせること」という意味で用いられる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Shikairo_Nagasaki_Japan05s.jpg/960px-Shikairo_Nagasaki_Japan05s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"Shikairo_Nagasaki_Japan05s.jpg","views":34422,"langs":["es","fa","fr","id","ja","jv","ko","ms","pt","th","uk","vi","zh"],"langNames":{"es":"Champon","fa":"چانپون","fr":"Champon","id":"Champon","ja":"ちゃんぽん","jv":"Champon","ko":"잔폰","ms":"Champon","pt":"Champon","th":"ชัมปง","uk":"Тямпон","vi":"Champon","zh":"強棒麵"},"sourceLanguage":"ja"},{"title":"Chili shrimp","name":"Chili shrimp","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Chili_shrimp","ingredients":["stir-fried shrimp in chili sauce"],"prepSummary":"乾燒明蝦是一道傳統的四川菜和上海菜（海派川菜）。雖然名字裡面有明蝦這兩個字，但其實用蝦球、蝦仁做這道菜的也不在少數。此外，這道菜也同時是一道日式中華料理，在日本各地和中華街都可以見到。 在日本，这道菜称为“エビチリ”（“辣椒虾”），在韩国则称为“깐쇼새우”（“干烧”的音译加上“虾”的韩语固有词）。","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d6/Ebi_chili.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thai Pham from Philadelphia, United States","licence":"CC BY 2.0","leadFile":"Ebi_chili.jpg","views":3891,"langs":["fa","ja","jv","ko","zh"],"langNames":{"fa":"میگو فلفلی","ja":"エビチリ","jv":"Urang pedhes","ko":"깐쇼새우","zh":"乾燒明蝦"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hiyashi chūka","name":"Hiyashi chūka","country":"Japan","region":"Sendai","url":"https://en.wikipedia.org/wiki/Hiyashi_ch%C5%ABka","ingredients":["Chilled Chinese alkaline wheat noodles"],"prepSummary":"冷やし中華（ひやしちゅうか）は、茹でた中華麺を冷水で締めるなどして冷やしたものを使った日本の麺料理。野菜（トマト、キュウリなどの夏野菜や茹でモヤシ）、叉焼や金華ハム、錦糸卵などの色とりどりの具材を麺にのせて、冷たい酢醤油、胡麻だれ、味噌だれなどをかけて食べる。薬味として紅生姜・からし・マヨネーズなどが添えられることもある。 地方によって呼び方に相違があり、西日本、特に関西では「冷麺」とも呼ばれ、北海道などでは「冷やしラーメン」と呼ばれる。 日本では昭和初期から知られている。中国の冷やし麺「涼拌麺（涼麺）」をルーツに持つとされるが、味も作り方も大きく異なるものであるため、一般的には日本発祥の料理とみられている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Hiyashi_chuka_by_woinary_at_551_Horai_in_Osaka_Intl_Airport.jpg/960px-Hiyashi_chuka_by_woinary_at_551_Horai_in_Osaka_Intl_Airport.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"woinary from Osaka International Airport","licence":"CC BY-SA 2.0","leadFile":"Hiyashi_chuka_by_woinary_at_551_Horai_in_Osaka_Intl_Airport.jpg","views":14506,"langs":["es","fa","fr","ja","jv","ko","pt","ru","th","uk","vi","zh"],"langNames":{"es":"Hiyashi chūka","fa":"هیاشی‌چوکا","fr":"Hiyashi chūka","ja":"冷やし中華","jv":"Hiyashi chūka","ko":"히야시추카","pt":"Hiyashi chūka","ru":"Хияси-тюка","th":"ฮิยาชิจูกะ","uk":"Хіясі-тюка","vi":"Hiyashi chūka","zh":"冷中華"},"sourceLanguage":"ja"},{"title":"Kakuni","name":"Kakuni","country":"Japan","region":"Kyushu","url":"https://en.wikipedia.org/wiki/Kakuni","ingredients":["Pork"],"prepSummary":"Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar, and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/Kakuni_by_Kanko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanko*","licence":"CC BY 2.0","leadFile":"Kakuni_by_Kanko.jpg","views":15807,"langs":["ca","es","fr","ja","ko","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Kakuni","es":"Kakuni","fr":"Kakuni","ja":"角煮","ko":"가쿠니","pt":"Kakuni","ru":"Какуни","th":"คากูนิ","tr":"Kakuni","uk":"Какуні","vi":"Kakuni","zh":"角煮"}},{"title":"Morioka jajamen","name":"Morioka jajamen","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Morioka_jajamen","prepSummary":"盛岡じゃじゃ麺（もりおかじゃじゃめん）は、岩手県盛岡市の郷土料理。わんこそば、冷麺と並んで「盛岡三大麺」または「いわての三大麺」と称される麺料理のひとつである。 戦前、現在の中国東北部にあたる旧満州に移住していた後、「白龍（パイロン）」の初代店主が満州時代に味わった炸醤麺を元に、終戦後の盛岡で屋台を開き、盛岡の人の舌にあうようにアレンジをくりかえすうちに、「じゃじゃ麺」としての独特の形が完成したといわれる。 中華麺とは異なり、じゃじゃ麺用の平打ちうどんか平うどん形式であり、（立ち食い蕎麦などと比較して）調理に時間を要する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/%E3%81%98%E3%82%83%E3%81%98%E3%82%83%E9%BA%BA.jpg/960px-%E3%81%98%E3%82%83%E3%81%98%E3%82%83%E9%BA%BA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koltonsmith","licence":"CC BY-SA 4.0","leadFile":"じゃじゃ麺.jpg","views":10364,"langs":["id","ja","jv","ko"],"langNames":{"id":"Morioka jajamen","ja":"盛岡じゃじゃ麺","jv":"Morioka Jajamen","ko":"모리오카 자자멘"},"sourceLanguage":"ja"},{"title":"10 yen bread","name":"10 yen bread","country":"South Korea","region":"Japanese Korean","url":"https://en.wikipedia.org/wiki/10_yen_bread","prepSummary":"Хлеб 10 вон, также иногда называемый вафлей 10 вон или сибвонппанг (так читается корейский перевод названия), — южнокорейская уличная еда, которая впервые появилась в продаже в Кёнджу в 2019 году. Это хлеб или вафля в форме южнокорейской монеты в 10 вон, которая содержит тянущийся сыр моцарелла. Множества вариаций такого хлеба появились в разных городах Южной Кореи, включая хлеб 50 вон (в Чонджу), хлеб 100 вон (в Тхонъёне) и хлеб 500 вон (в районе Синсадон в Сеуле). В 2022 году в Японии появился хлеб 10 иен.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/10_won_bread.jpg/960px-10_won_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seefooddiet","licence":"CC BY-SA 4.0","leadFile":"10_won_bread.jpg","views":122,"langs":["az","hy","ja","ru","zh"],"langNames":{"az":"10 von çörəyi","hy":"10 վոն հաց","ja":"10円パン","ru":"Хлеб 10 вон","zh":"十元燒"},"sourceLanguage":"ru"},{"title":"Horumonyaki","name":"Horumonyaki","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Horumonyaki","ingredients":["Offal"],"prepSummary":"ホルモン焼き（ホルモンやき）とは、内臓肉（もつ）を焼く料理。腸のほか皮、胃、肝臓、心臓、腎臓、子宮、肺などを用いる。かつては焼肉専門店や屋台、大阪の一部では「ホルモン屋」などで供される料理であったが、味付けされたパック製品が販売されていることから一般家庭において食されることもある。 「焼肉」や串に刺して「やきとん（焼き鳥）」としても食べられている。また、鉄板を用いて調理した場合は「鉄板焼き」の一種となる。 焼く以外の内臓肉料理（天ぷらなど）も「ホルモン」と冠されることがある。鍋料理については「もつ鍋」を参照。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/%E3%83%9B%E3%83%AB%E3%83%A2%E3%83%B3%E7%84%BC%EF%BC%88%E3%82%80%E3%81%A4%E8%8F%8A%EF%BC%89.jpg/960px-%E3%83%9B%E3%83%AB%E3%83%A2%E3%83%B3%E7%84%BC%EF%BC%88%E3%82%80%E3%81%A4%E8%8F%8A%EF%BC%89.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"くろふね","licence":"CC BY-SA 4.0","leadFile":"ホルモン焼（むつ菊）.jpg","views":21184,"langs":["es","fa","id","ja","ko","uk","vi","zh"],"langNames":{"es":"Horumonyaki","fa":"هورمون‌یاکی","id":"Horumonyaki","ja":"ホルモン焼き","ko":"호루몬야키","uk":"Хорумоньякі","vi":"Horumonyaki","zh":"內臟燒烤"},"sourceLanguage":"ja"},{"title":"Morioka reimen","name":"Morioka reimen","country":"Japan","region":"Iwate","url":"https://en.wikipedia.org/wiki/Morioka_reimen","ingredients":["小麦粉 高級馬鈴薯澱粉"],"prepSummary":"盛岡冷麺（もりおかれいめん）は、岩手県盛岡市の名物麺料理。朝鮮半島の伝統料理・冷麺がアレンジされたものである。わんこそば、じゃじゃ麺と並んで「盛岡三大麺」と称されている。盛岡では一般的に「冷麺」というと盛岡冷麺を指すことが多く、主に焼肉店での定番として供される。公正取引委員会が承認する特産・名産麺料理10品目の中で唯一の冷製専用品目である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Morioka_Reimen.jpg/960px-Morioka_Reimen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Shacho0822 assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Morioka_Reimen.jpg","views":8964,"langs":["id","ja","ko"],"langNames":{"id":"Morioka reimen","ja":"盛岡冷麺","ko":"모리오카 레이멘"},"sourceLanguage":"ja","originClaims":["South Korea","Japan"],"province":"Morioka Shi","city":"Morioka","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bungeo-ppang","name":"Bungeo-ppang","country":"Japan","region":"Korean Japanese","url":"https://en.wikipedia.org/wiki/Bungeo-ppang","ingredients":["Wheat flour","red bean paste"],"prepSummary":"batter is made of wheat flour, baking powder, water and/or milk, and optionally eggs. The batter is poured into a fish-shaped mold in the grill, an appliance similar to a waffle iron. Sweetened red bean paste with bits of broken beans and bean husk is added. Then, more batter is poured to encase the paste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Boong_o_bbang.jpg/960px-Boong_o_bbang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Penny Richards","licence":"CC BY-SA 4.0","leadFile":"Boong_o_bbang.jpg","views":31834,"langs":["de","es","hy","id","it","ja","jv","ko","ms","pa","th","tl","vi"],"langNames":{"de":"Bungeoppang","es":"Pungo ppang","hy":"Փունգոպանգ","id":"Bungeo-ppang","it":"Bungeoppang","ja":"プンオパン","jv":"Bungeo-ppang","ko":"붕어빵","ms":"Bungeoppang","pa":"ਬੰਜੀਓੱਪਾਂਗ","th":"พุงออปัง","tl":"Bungeoppang","vi":"Bungeoppang"},"originClaims":["Japan","South Korea"]},{"title":"Dongaseu","name":"Dongaseu","country":"South Korea","region":"Korean Japanese","url":"https://en.wikipedia.org/wiki/Dongaseu","prepSummary":"Korean is different from Japanese in that it is thinner and often served unsliced, thus eaten with a knife and fork, not chopsticks, and is served with demi-glace on top of the fried meat (or in case of fish cutlet, tartar sauce on the fried fish). Common accompaniments include shredded cabbage sprinkled with ketchup-mayonnaise mixture, baked beans, macaroni salad, sweet corn, and (yellow pickled radish). Green chili peppers and (soybean paste) or (wrap sauce) for dipping the chili peppers, (cabbage kimchi) or (radish kimchi), and rice with Korean or Japanese style soup can be served with the plate.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Dongaseu_4.jpg/960px-Dongaseu_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chomjong","licence":"CC BY 2.0","leadFile":"Dongaseu_4.jpg","views":5827,"langs":["jv","ko"],"langNames":{"jv":"Dongaseu","ko":"돈가스 (한국 요리)"}},{"title":"Gyūtan","name":"Gyūtan","country":"Japan","region":"Japanese beef","url":"https://en.wikipedia.org/wiki/Gy%C5%ABtan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Gyutan_teishoku.JPG/960px-Gyutan_teishoku.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Captain76","licence":"Public domain","leadFile":"Gyutan_teishoku.JPG","views":8747,"langs":["da","de","es","hy","ja","ka","ko","ru","th","uz","vi"],"langNames":{"da":"Gyuutan","de":"Gyūtan","es":"Gyūtan","hy":"Գյութան","ja":"仙台牛タン焼き","ka":"გიუტანი","ko":"규탄야키","ru":"Гютан","th":"กีวตัง","uz":"Gyutan","vi":"Gyūtan"}},{"title":"Katsu-sando","name":"Katsu-sando","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Katsu-sando","ingredients":["食パン、とんかつ"],"prepSummary":"カツサンド・かつサンドは、カツレツ（主に豚カツ）をパンで挟んだサンドイッチで、後述するように材料や調理のバリエーションが多く存在する。 価格や量が手頃であることから、手間をかけずに食べられる軽食や弁当ともされ、東京駅の駅弁や羽田空港の空弁ともなっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/KatsuSando6515.jpg/960px-KatsuSando6515.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Fg2 assumed (based on copyright claims).","licence":"Public domain","leadFile":"KatsuSando6515.jpg","views":24153,"langs":["ar","ca","es","fa","it","ja","tr"],"langNames":{"ar":"كاتسو ساندو","ca":"Katsu-sando","es":"Katsu-sando","fa":"کاتسوساندو","it":"Katsu-sando","ja":"カツサンド","tr":"Katsu-sando"},"sourceLanguage":"ja"},{"title":"Chicken tatsuta","name":"Chicken tatsuta","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Chicken_tatsuta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Chicken-Tatsuta.jpg/960px-Chicken-Tatsuta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Chicken-Tatsuta.jpg","views":5832,"langs":["ar","es","ja","vi"],"langNames":{"ar":"تشيكن تاتسوتا","es":"Pollo Tatsuta","ja":"チキンタツタ","vi":"Chicken tatsuta"}},{"title":"Torisashi","name":"Torisashi","country":"Japan","region":"Japanese chicken","url":"https://en.wikipedia.org/wiki/Torisashi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Torisashi_%28Chicken_Sashimi%29.jpg/960px-Torisashi_%28Chicken_Sashimi%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fred Cherrygarden","licence":"CC BY 4.0","leadFile":"Torisashi_(Chicken_Sashimi).jpg","views":34051,"langs":["ar","cs","id","ja","pl","sk","vi","zh"],"langNames":{"ar":"توريساشي","cs":"Torisaši","id":"Torisashi","ja":"鶏刺し","pl":"Torisashi","sk":"Torisaši","vi":"Torisashi","zh":"雞肉刺身"}},{"title":"Iekei ramen","name":"Iekei ramen","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Iekei_ramen","prepSummary":"家系ラーメン（いえけいラーメン）あるいは横浜家系ラーメン（よこはまいえけいラーメン）は、神奈川県横浜市のラーメン店・吉村家（1974年創業）を源流とするラーメン店の店舗群、あるいは吉村家に類似する濃厚な豚骨醤油ラーメンのジャンルを指す名称。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%A8%E3%83%A9%E3%82%A4%E3%82%B9_%E5%90%89%E6%9D%91%E5%AE%B6_2025%E5%B9%B42%E6%9C%8823%E6%97%A5%E3%81%AE%E6%A8%AA%E6%B5%9C_202502231704_IMG_9709.jpg/960px-%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%E3%81%A8%E3%83%A9%E3%82%A4%E3%82%B9_%E5%90%89%E6%9D%91%E5%AE%B6_2025%E5%B9%B42%E6%9C%8823%E6%97%A5%E3%81%AE%E6%A8%AA%E6%B5%9C_202502231704_IMG_9709.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ウィ貴公子","licence":"CC BY-SA 4.0","leadFile":"ラーメンとライス_吉村家_2025年2月23日の横浜_202502231704_IMG_9709.jpg","views":9416,"langs":["ja","ko","ms","th","tl","zh"],"langNames":{"ja":"家系ラーメン","ko":"이에케 라멘","ms":"Ramen ieikei","th":"อิเอเกราเม็ง","tl":"Iekei ramen","zh":"家系拉麵"},"sourceLanguage":"ja"},{"title":"Pork shogayaki","name":"Pork shogayaki","country":"Japan","region":"Japanese pork","url":"https://en.wikipedia.org/wiki/Pork_shogayaki","ingredients":["Pork","ginger","soy sauce","mirin"],"prepSummary":"生姜焼き（しょうがやき）とは、ショウガの汁を加えた醤油とみりん、砂糖などをベースにしたタレに漬けた肉を焼いた日本料理。豚肉を基本とするレシピであり、単に生姜焼きと言えば「豚の生姜焼き」を意味する。 和製英語ではポークジンジャーとも呼ばれるが、これは厚みのあるロース肉を用い、洋風の味つけを施したソテータイプの肉料理を指すことが多い。英語では ginger fried pork と表記される。 ショウガの香りが肉の臭みや油臭さを軽減し、ショウガに含まれる特有の辛味が食欲を呼ぶため、夏バテ時などのショウガによるジンゲロン補給、および豚肉によるビタミンB群補給に適した料理といえる。 短時間で簡単に作れるため、家庭でもよく作られる。ショウガ味のソースはステーキやハンバーグなどに応用される例もある。","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/6/65/Shogayaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jetalone(Hajime NAKANO) from Tokyo, JAPAN","licence":"CC BY 2.0","leadFile":"Shogayaki.jpg","views":6619,"langs":["fa","fr","ja","jv","ko","pl","pt","th","uk","zh"],"langNames":{"fa":"شوگایاکی","fr":"Shōgayaki","ja":"生姜焼き","jv":"Shogayaki babi","ko":"쇼가야키","pl":"Shōgayaki","pt":"Shogayaki","th":"หมูย่างซอสขิง","uk":"Шоґаякі","zh":"薑汁燒肉"},"sourceLanguage":"ja"},{"title":"Hitsumabushi","name":"Hitsumabushi","country":"Japan","region":"Tōkai region","url":"https://en.wikipedia.org/wiki/Hitsumabushi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Hitsumabushi1.jpg/960px-Hitsumabushi1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kanesue","licence":"CC BY 2.0","leadFile":"Hitsumabushi1.jpg","views":16708,"langs":["hu","ja","ko","ru","th","uk"],"langNames":{"hu":"Hicumabusi","ja":"ひつまぶし","ko":"히쓰마부시","ru":"Хицумабуси","th":"ฮิตสึมาบุชิ","uk":"Хіцумабуші"}},{"title":"Ika sōmen","name":"Ika sōmen","country":"Japan","region":"Hokkaido","url":"https://en.wikipedia.org/wiki/Ika_s%C5%8Dmen","ingredients":["Raw squid"],"prepSummary":"The squid's fillet is cut into half (or into thirds) and then into strips. Some cookbooks insist that the strips must be cut vertically along the \"length of the squid along the grain\" to prevent it from becoming overly chewy. The name suggests the strips resemble sōmen, i.e., as thin as vermicelli. Even though some sources take this literally, the description above likening it to \"tokoroten\" noodles suggest thicker strips, as do recipes that call for \" widths\". The typical way it is served is to have these \"noodles\" heaped in a bowl (donburi), accompanied by grated ginger and soy sauce, or a soy sauce-based noodle sauce, called mentsuyu.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Ika_somen_by_jetalone_in_Minato%2C_Tokyo.jpg/960px-Ika_somen_by_jetalone_in_Minato%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jetalone from Restaurant Kasa in Minato, Chuo, Tokyo","licence":"CC BY 2.0","leadFile":"Ika_somen_by_jetalone_in_Minato,_Tokyo.jpg","views":3317,"langs":["ja","jv","th","vi","zh"],"langNames":{"ja":"イカそうめん","jv":"Ika sōmen","th":"อิกาโซเม็ง","vi":"Ika sōmen","zh":"魷魚素麵"},"province":"Hakodate Shi","city":"Hakodate","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shiokara","name":"Shiokara","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Shiokara","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Shiokara_001.jpg/960px-Shiokara_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Shiokara_001.jpg","views":21984,"langs":["cs","da","de","es","fr","id","it","ja","jv","ka","ko","pl","ru","tr","uk","vi","zh"],"langNames":{"cs":"Šiokara","da":"Shiokara","de":"Shiokara","es":"Shiokara","fr":"Shiokara","id":"Shiokara","it":"Shiokara","ja":"塩辛","jv":"Shiokara","ka":"შიოკარა","ko":"시오카라","pl":"Shiokara","ru":"Сиокара","tr":"Shiokara","uk":"Шіокара","vi":"Shiokara","zh":"鹽辛"}},{"title":"Tsukudani","name":"Tsukudani","country":"Japan","region":"Japanese seafood","url":"https://en.wikipedia.org/wiki/Tsukudani","prepSummary":"佃煮（つくだに）は、小魚、小エビ、貝類、昆布などの水産物、あるいは野菜などの農産物などを原料に、砂糖、醤油、飴、みりん、調味料などで作られた濃厚な調味液を浸透させ甘辛く煮つめた加工食品。#種類 由来に関しては諸説あるが一般に、江戸の佃島の漁民が小魚を塩辛く煮込んで保存食とし、余ったものを「佃煮」として売り出したのが始まりとされている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Tsukudaniphoto.jpg/960px-Tsukudaniphoto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jun OHWADA","licence":"CC BY 2.0","leadFile":"Tsukudaniphoto.jpg","views":19446,"langs":["cs","es","fr","id","ja","ka","ko","pl","ro","ru","th","uk","vi","zh"],"langNames":{"cs":"Cukudani","es":"Tsukudani","fr":"Tsukudani","id":"Tsukudani","ja":"佃煮","ka":"ცუკუდანი","ko":"츠쿠다니","pl":"Tsukudani","ro":"Tsukudani","ru":"Цукудани","th":"สึกูดานิ","uk":"Цукудані","vi":"Tsukudani","zh":"佃煮"},"sourceLanguage":"ja"},{"title":"Abura-zōmen","name":"Abura-zōmen","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Abura-z%C5%8Dmen","prepSummary":"Ingredients: pork, sōmen, garlic chives, dried anchovies, dashi broth. First, thinly sliced pork is stir-fried in oil. Then, dried anchovies and boiled sōmen are added, and dashi broth is poured over the mixture. Once the oil and dashi emulsify, garlic chives are added, and the flavor is adjusted with soy sauce and other seasonings. It is ideal to leave a small amount of broth remaining in the dish. The type and amount of dashi broth can vary depending on the region, household, or restaurant. In some cases, chicken broth similar to that used in keihan is employed, while others use broth made from silver-stripe round herring (kibinago, キビナゴ).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/%E6%B2%B9%E3%81%9D%E3%81%86%E3%82%81%E3%82%93.jpg/960px-%E6%B2%B9%E3%81%9D%E3%81%86%E3%82%81%E3%82%93.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CyberOyaji","licence":"CC BY-SA 4.0","leadFile":"油そうめん.jpg","views":1961,"langs":["ja"],"langNames":{"ja":"油ぞうめん"}},{"title":"Kamo nanban","name":"Kamo nanban","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Kamo_nanban","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Kamo_nanban_soba_by_jetalone_in_Harumi%2C_Tokyo.jpg/960px-Kamo_nanban_soba_by_jetalone_in_Harumi%2C_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jetalone from Harumi, Tokyo","licence":"CC BY 2.0","leadFile":"Kamo_nanban_soba_by_jetalone_in_Harumi,_Tokyo.jpg","views":3253,"langs":["ja","th"],"langNames":{"ja":"鴨南蛮","th":"คาโมะนัมบัง"}},{"title":"Otaru Ankake Yakisoba","name":"Otaru Ankake Yakisoba","country":"Japan","region":"Soba","url":"https://en.wikipedia.org/wiki/Otaru_Ankake_Yakisoba","prepSummary":"小樽あんかけ焼そば（おたるあんかけやきそば）は、北海道小樽市の多くの料理店で提供されているあんかけ焼そば。昭和30年代より小樽市内に広まり、令和期まで小樽市民に愛好されている。2010年代以降には過疎の進む小樽市のPRのため、市民団体により精力的な普及活動が行われており、ご当地グルメとして話題になっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Otaru_Ankake_Yakisoba_11138725415.jpg/960px-Otaru_Ankake_Yakisoba_11138725415.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"regvn","licence":"CC BY-SA 2.0","leadFile":"Otaru_Ankake_Yakisoba_11138725415.jpg","views":2677,"langs":["ja","zh"],"langNames":{"ja":"小樽あんかけ焼そば","zh":"小樽燴炒麵"},"sourceLanguage":"ja"},{"title":"Otchahoi","name":"Otchahoi","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Otchahoi","ingredients":["麺、もやし、鶏卵"],"prepSummary":"オッチャホイとはきしめんのような平麺をもやし、卵、小松菜、キャベツと一緒に料理した、新潟県新発田市の東南アジア風郷土料理（エスニック料理）である。油で炒めてからニンニクと唐辛子を加えた「皿オッチャホイ」と、唐辛子を使わず鶏や豚のうまみの効いたスープに入った「汁オッチャホイ」がある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Sara-occhahoi%2C_Shibata%2C_Niigata%2C_Japan%2C_April%2C_2015.jpg/960px-Sara-occhahoi%2C_Shibata%2C_Niigata%2C_Japan%2C_April%2C_2015.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tail furry","licence":"CC BY-SA 4.0","leadFile":"Sara-occhahoi,_Shibata,_Niigata,_Japan,_April,_2015.jpg","views":11898,"langs":["ja"],"langNames":{"ja":"オッチャホイ"},"sourceLanguage":"ja"},{"title":"Sōmen salad","name":"Sōmen salad","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/S%C5%8Dmen_salad","ingredients":["Noodles (sōmen)","vinegar sauce"],"prepSummary":"Essentially, the salad consists of three main parts: the noodles, the vinegar-based sauce, and the garnish. Some recipes include chicken broth, lemon juice, or sesame oil for mixing in the broth. The variety of garnish ranges from shredded lettuce, scallions, sesame seeds, slivered char siu or ham to scrambled eggs.","course":"Cold","views":1447,"langs":["ar","es","ja","ko","zh"],"langNames":{"ar":"سلطة السومن","es":"Ensalada somen","ja":"素麺サラダ","ko":"소면 샐러드","zh":"素麵沙拉"}},{"title":"Tensoba","name":"Tensoba","country":"Japan","region":"Japanese noodle","url":"https://en.wikipedia.org/wiki/Tensoba","ingredients":["Noodles (soba)","tempura"],"prepSummary":"蕎麦（そば）は、穀物のソバの実を原料とする蕎麦粉を用いて加工した、日本の麺、および、それを用いた料理。中華そばとの対比で「日本蕎麦（にほんそば）」、「和蕎麦（わそば）」という表現が用いられるほか、沖縄そばとの対比では「ヤマトそば」と呼ばれることもある。 なお、「中華そば」「沖縄そば」など蕎麦粉を用いない麺類についても「そば」と呼称することもあるがこれについては「蕎麦#麺類の総称としての「そば」」で詳述する。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Tempura_soba_3_by_adactio_at_E-Kagen_in_Brighton.jpg/960px-Tempura_soba_3_by_adactio_at_E-Kagen_in_Brighton.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"adactio from E-Kagen Sushi & Noodle Coffee Bar [1], Brighton, England","licence":"CC BY 2.0","leadFile":"Tempura_soba_3_by_adactio_at_E-Kagen_in_Brighton.jpg","views":1715,"langs":["es","id","ja","jv"],"langNames":{"es":"Tensoba","id":"Tensoba","ja":"天そば","jv":"Tensoba"},"sourceLanguage":"ja"},{"title":"Toshikoshi soba","name":"Toshikoshi soba","country":"Japan","region":"Soba","url":"https://en.wikipedia.org/wiki/Toshikoshi_soba","prepSummary":"年越しそば（としこしそば）とは、大晦日（新暦では12月31日）に縁起を担いで食べる蕎麦。地方によっては他の食事になっていることもある。日本で歳末の風物詩ともなっている風習・食文化である。地域による特色があり、呼び方も晦日蕎麦、大年そば、つごもり蕎麦、運蕎麦、また、大晦日蕎麦、年取り蕎麦、年切り蕎麦、縁切り蕎麦、寿命蕎麦、福蕎麦、思案蕎麦と多くある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Toshikosi-soba20111231.jpg/960px-Toshikosi-soba20111231.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ぷいぷい","licence":"CC BY-SA 3.0","leadFile":"Toshikosi-soba20111231.jpg","views":13792,"langs":["bn","es","hi","id","ja","pt","zh"],"langNames":{"bn":"তোশিকোশি সোবা","es":"Toshikoshi-soba","hi":"तोशिकोशी सोबा","id":"Soba toshikoshi","ja":"年越し蕎麦","pt":"Toshikoshi soba","zh":"跨年蕎麥麵"},"sourceLanguage":"ja"},{"title":"Wanko soba","name":"Wanko soba","country":"Japan","region":"Iwate Prefecture","url":"https://en.wikipedia.org/wiki/Wanko_soba","ingredients":["Noodles (soba)"],"prepSummary":"わんこそば（椀こ蕎麦）は、岩手県（花巻、盛岡）に伝わる蕎麦（そば）の一種。 温かいそばつゆにくぐらせた一口大の蕎麦を給仕がお椀に入れていく。給仕は食べて空になったお椀に次々と蕎麦を入れていく。それを満腹になるまで続け、「お椀の蕎麦を残さないように完食して蓋を閉める」というスタイルが基本となっている。なお、提供するわんこそば店によっては差異がある。 長野県の戸隠そば、島根県の出雲そばと共に、日本三大そばの一つとされる。また、盛岡市では「盛岡冷麺・盛岡じゃじゃ麺・わんこそば」をセットで「盛岡三大麺」と称し、最近では「いわて三大麺」とも呼ばれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Wanko_soba.jpg/960px-Wanko_soba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"shiraga from Osaka, JAPAN","licence":"CC BY 2.0","leadFile":"Wanko_soba.jpg","views":10624,"langs":["hu","id","ja","jv","ko","tr"],"langNames":{"hu":"Vanko szoba","id":"Wanko soba","ja":"わんこそば","jv":"Wanko Soba","ko":"완코소바","tr":"Wanko soba"},"sourceLanguage":"ja"},{"title":"Yaki udon","name":"Yaki udon","country":"Japan","region":"Fukuoka Prefecture","url":"https://en.wikipedia.org/wiki/Yaki_udon","ingredients":["Noodles"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Yakiudon-tako.jpg/960px-Yakiudon-tako.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"投稿者","licence":"CC BY-SA 3.0","leadFile":"Yakiudon-tako.jpg","views":30781,"langs":["ca","es","fa","fr","it","ja","jv","ko","nl","pl","ru","th","vi","zh"],"langNames":{"ca":"Yaki udon","es":"Yaki udon","fa":"یاکی‌اودون","fr":"Yakiudon","it":"Yakiudon","ja":"焼きうどん","jv":"Yaki udon","ko":"야키우동","nl":"Yakiudon","pl":"Yaki-udon","ru":"Якиудон","th":"ยากิอูดง","vi":"Yaki udon","zh":"炒烏冬"}},{"title":"Cup Noodles","name":"Cup Noodles","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Cup_Noodles","prepSummary":"カップヌードル（、）は、日清食品が1971年（昭和46年）9月18日より販売しているカップ麺、およびカップメシ、冷凍ライスのブランド。略称は「カプヌ」。 「カップヌードル」および「カプヌ」は、親会社にあたる日清食品ホールディングスの登録商標である。","leadFile":"Nissin_Cup_Noodles_logo.svg.png","views":59090,"langs":["ar","es","hi","id","ja","ko","pt","ru","th","uk","zh"],"langNames":{"ar":"كاب نودلز","es":"Cup Noodles","hi":"कप नूडल्स","id":"Cup Noodles","ja":"カップヌードル","ko":"컵누들 (닛신)","pt":"Cup Noodles","ru":"Cup Noodles","th":"คัพนูดเดิลส์","uk":"Cup Noodles","zh":"合味道"},"sourceLanguage":"ja"},{"title":"Nissin Chikin Ramen","name":"Nissin Chikin Ramen","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Nissin_Chikin_Ramen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Nissanchickenrameninabowl-oct-2014.jpg/960px-Nissanchickenrameninabowl-oct-2014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY 3.0","leadFile":"Nissanchickenrameninabowl-oct-2014.jpg","views":23719,"langs":["id","ja","ko","ms","zh"],"langNames":{"id":"Nissin Chikin Ramen","ja":"チキンラーメン","ko":"닛신 치킨 라멘","ms":"Nissin Chikin Ramen","zh":"雞味拉麵"}},{"title":"Noodle stopper","name":"Noodle stopper","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Noodle_stopper","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/S%C3%A9not_figurine_Jebulon.jpg/960px-S%C3%A9not_figurine_Jebulon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"original model (from various Historex elements) mounted, re-sculpted, painted and photographed by Jebulon","licence":"CC0","leadFile":"Sénot_figurine_Jebulon.jpg","views":1007,"langs":["el","es","ja","ko","pl","zh"],"langNames":{"el":"Υπόδειγμα χαρακτήρα","es":"Figura en miniatura","ja":"フィギュア","ko":"피규어","pl":"Modelarstwo figurkowe","zh":"人物模型"}},{"title":"Prima Taste","name":"Prima Taste","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Prima_Taste","prepSummary":"百胜厨（Prima Taste）是新加坡的一个食品和饮料品牌，由Prima Food Pte Ltd管理，是Prima Limited的全资子公司。该品牌是为居住在国外的新加坡侨民设计的。其叻沙酱包被新加坡知名甜點師Janice Wong（黃慧嫻）推荐为2018年朝美峰会期间带回家的美食纪念品。","leadFile":"Prima_Taste_Logo.png","views":1937,"langs":["zh"],"langNames":{"zh":"百胜厨"},"sourceLanguage":"zh"},{"title":"Sapporo Ichiban","name":"Sapporo Ichiban","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Sapporo_Ichiban","views":21441,"langs":["ja"],"langNames":{"ja":"サッポロ一番"}},{"title":"Top Ramen","name":"Top Ramen","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Top_Ramen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Top_Ramen_chicken_flavor.JPG/960px-Top_Ramen_chicken_flavor.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrokenSphere","licence":"CC BY-SA 3.0","leadFile":"Top_Ramen_chicken_flavor.JPG","views":27503,"langs":["sv"],"langNames":{"sv":"Top Ramen"}},{"title":"Toyo Suisan","name":"Toyo Suisan","country":"Japan","region":"Ramen","url":"https://en.wikipedia.org/wiki/Toyo_Suisan","leadFile":"Toyo_Suisan_Kaisha_company_logo.svg.png","views":8864,"langs":["fa","ja","ko","mr","zh"],"langNames":{"fa":"تویو سویسان","ja":"東洋水産","ko":"도요 수산","mr":"तोयो सुईसान","zh":"东洋水产"},"notFood":"a public company"},{"title":"Bon Yagi","name":"Bon Yagi","country":"Japan","region":"Soba","url":"https://en.wikipedia.org/wiki/Bon_Yagi","views":815,"notFood":"a person"},{"title":"Sara udon","name":"Sara udon","country":"Japan","region":"Nagasaki prefecture","url":"https://en.wikipedia.org/wiki/Sara_udon","ingredients":["Noodles","cabbage","bean sprouts","squid","prawns","pork","kamaboko"],"photo":"https://upload.wikimedia.org/wikipedia/commons/1/1c/Sara_udon_in_Kyoto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"yurayura_naoko from Kyoto","licence":"CC BY 2.0","leadFile":"Sara_udon_in_Kyoto.jpg","views":6637,"langs":["es","fr","ja","ko","th","uk","zh"],"langNames":{"es":"Sara udon","fr":"Sara udon","ja":"皿うどん","ko":"사라우동","th":"ซาราอูดง","uk":"Сара удон","zh":"皿烏龍麵"}},{"title":"Marugame Seimen","name":"Marugame Seimen","country":"Japan","region":"Udon","url":"https://en.wikipedia.org/wiki/Marugame_Seimen","prepSummary":"株式会社丸亀製麺（まるがめせいめん）は、うどん専門飲食店を経営するトリドールホールディングス傘下の企業、およびその店舗ブランド、。東京都渋谷区道玄坂の渋谷ソラスタ19階に本社を置く。 当初はトリドールが直営する一ブランドであったが、2016年の会社分割を経て株式会社丸亀製麺となった2023年まで存在したが、本項で扱う「丸亀製麺」とは無関係である。","leadFile":"Marugame_Seimen_logo.png","views":20858,"langs":["id","ja","ko","vi","zh"],"langNames":{"id":"Marugame Udon","ja":"丸亀製麺","ko":"마루가메 제면","vi":"Marugame Seimen","zh":"丸龜製麵"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Udon kiri","name":"Udon kiri","country":"Japan","region":"Udon","url":"https://en.wikipedia.org/wiki/Udon_kiri","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/UdonKnife.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"UdonKnife.jpg","views":2070,"langs":["ca","de","es","ja"],"langNames":{"ca":"Menkiri bōchō","de":"Menkiri bōchō","es":"Menkiri bōchō","ja":"麺切包丁"}},{"title":"Bakauke","name":"Bakauke","country":"Japan","region":"Niigata Prefecture","url":"https://en.wikipedia.org/wiki/Bakauke","ingredients":["Rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Bakauke_%28Kuriyama_Beika%29.jpg/960px-Bakauke_%28Kuriyama_Beika%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sirooziya","licence":"CC BY-SA 3.0","leadFile":"Bakauke_(Kuriyama_Beika).jpg","views":2248,"langs":["ar","es","ja","vi"],"langNames":{"ar":"باكوكي","es":"Bakauke","ja":"ばかうけ","vi":"Bakauke"}},{"title":"Nokke-don","name":"Nokke-don","country":"Japan","region":"Aomori","url":"https://en.wikipedia.org/wiki/Nokke-don","ingredients":["Rice","seafood","various toppings"],"prepSummary":"Visitors first purchase a set of meal tickets at the information desk or at designated shops. A ticket is exchanged for a bowl of rice, and additional tickets are used to select toppings from the various stalls in the market. Depending on the item, toppings might include fresh sashimi (such as tuna or scallops), grilled fish, side dishes, or local preparations such as minced squid croquettes (ika‑menchi).","views":395,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Koikeya","name":"Koikeya","country":"Japan","url":"https://en.wikipedia.org/wiki/Koikeya","prepSummary":"株式会社湖池屋（こいけや、）は、スナック菓子を中心とする商品の製造・販売を行っている日本の菓子メーカーである。日清食品ホールディングスの連結子会社。 本社は東京都板橋区成増五丁目に所在する（敷地は埼玉県和光市にもまたがっている）。同じ板橋区に本社を置いていた山芳製菓と並ぶ東京都城北地区に本拠を置くスナック菓子メーカーの一つである。スナック菓子を主力商品とする菓子メーカーの中では初の株式上場企業である。 日本で初めてポテトチップスの量産化に成功した会社として知られる。ポテトチップスは後発のカルビーに次いで業界シェア第2位である。 2016年10月に、グループの持株会社であった株式会社フレンテが、株式会社湖池屋（初代）を含む事業会社3社を吸収合併して、株式会社湖池屋（2代）に商号変更した。 ブランドステートメントは「イケイケ! GOGO! 湖池屋」。","leadFile":"Koikeya_logo.svg.png","views":3122,"langs":["ja","zh"],"langNames":{"ja":"湖池屋","zh":"湖池屋"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Lotte Holdings","name":"Lotte Holdings","country":"Japan","url":"https://en.wikipedia.org/wiki/Lotte_Holdings","prepSummary":"株式会社ロッテホールディングスは、日本の東京都新宿区に本社を置き、大手菓子メーカーのロッテをはじめとする日本のロッテグループ企業と韓国のロッテグループ企業を傘下に置く持株会社（「ロッテグループ」も参照）。 プロ野球球団の千葉ロッテマリーンズの親会社でもある。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Lotte_HQ.jpg/960px-Lotte_HQ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akonnchiroll","licence":"CC BY-SA 4.0","leadFile":"Lotte_HQ.jpg","views":12686,"langs":["fa","ja","ko","vi"],"langNames":{"fa":"لاتی هلدینگز","ja":"ロッテホールディングス","ko":"롯데홀딩스","vi":"Lotte Holdings"},"sourceLanguage":"ja"},{"title":"Nippon Flour Mills","name":"Nippon Flour Mills","country":"Japan","url":"https://en.wikipedia.org/wiki/Nippon_Flour_Mills","prepSummary":"株式会社ニップンは、製粉業、食品業を営む会社。製粉分野では日清製粉に次いで日本国内シェア2位。1873年4月に官営札幌製粉所として創業した日本初の製粉会社であり、欧米式機械を利用した日本初の製粉会社でもある。2020年までの社名は日本製粉株式会社（にっぽんせいふん、）。「ニップン」「オーマイ」「REGALO（レガーロ）」ブランドで知られる。","leadFile":"Nippon_Flour_Mills_company_logo.svg.png","views":1753,"langs":["de","fa","ja","ur","zh"],"langNames":{"de":"Nippon Seifun","fa":"نیپون فلور میلز","ja":"ニップン","ur":"نپون فلور ملز","zh":"日粉"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Yamazaki Baking","name":"Yamazaki Baking","country":"Japan","url":"https://en.wikipedia.org/wiki/Yamazaki_Baking","prepSummary":"山崎製パン株式会社（やまざきせいパン、）は、東京都千代田区岩本町に本社を置く日本の製パン企業。製パン業界で日本国内最大であり、フジパングループ本社、敷島製パンとともに製パン大手3社を構成する。世界ではメキシコに本拠を置き北米・南米に展開するグルーポ・ビンボに次ぎ第2位の規模である。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Yamazaki_Iwamotoch%C5%8D_Building.jpg/960px-Yamazaki_Iwamotoch%C5%8D_Building.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EXECUTOR","licence":"CC0","leadFile":"Yamazaki_Iwamotochō_Building.jpg","views":9778,"langs":["es","fa","fr","id","ja","ko","ms","th","zh"],"langNames":{"es":"Yamazaki Baking","fa":"یامازاکی","fr":"Yamazaki Baking","id":"Yamazaki Baking","ja":"山崎製パン","ko":"야마자키 제빵","ms":"Yamazaki Baking","th":"ยามาซากิ เบกกิง","zh":"山崎麵包"},"sourceLanguage":"ja","notFood":"a business"},{"title":"Chinese cuisine","name":"Chinese cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_cuisine","prepSummary":"中国菜（又稱中餐、中华料理、中国料理）是發源於中國的料理，其常見於多華人之地區，亦是目前中國文化中最主要的代表之一，对东亚地区的飲食文化带来深远影响。其特点为：色、香、味、意、形，被称为「国菜五品」，按烹饪特点又可分为：选料、刀工、火候、调味。 中國菜系之多是非常驚人的，這是由于中國地区廣大，從南向北的熱帶、副熱帶一路到溫帶，由南海島嶼氣候至內陸大陸性氣候，還有世界屋脊的高原山脈與無數源遠流長的河流、窪地與湖泊，提供了不可想像的多元食材。加上漢唐時絲路貿易交流、宋元時漠北民族的文化衝擊、明清時期大航海時代的新大陸物種，也沒有明顯宗教忌口的風氣，擁有持續發展達三千年的農漁傳承與廚藝創新。近代以来，加工食材的技術、刀具也是最多樣的，使各个地方菜肴差异极大。由於無法一概而論，光代表菜系就有淮扬菜、鲁菜、粤菜、川菜等菜系，深入研究可多達八到十種以上，這還不包含漢族和中國境內少數民族與東亞其他國家的融合，多樣化程度之高在全世界幾乎沒有類似的案例，因而中國菜式可以說是覆蓋範圍非常廣大的飲食霸主。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Collage_Chinese_Cuisine_by_User-EME.png/960px-Collage_Chinese_Cuisine_by_User-EME.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0","leadFile":"Collage_Chinese_Cuisine_by_User-EME.png","views":206527,"langs":["af","ar","az","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ga","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","ko","ku","lt","lv","ms","my","nb","nl","pl","pt","ro","ru","sk","sr","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Chinese kookkuns","ar":"مطبخ صيني","az":"Çin mətbəxi","bg":"Китайска кухня","bn":"চীনা রন্ধনশৈলী","ca":"Gastronomia de la Xina","cs":"Čínská kuchyně","da":"Det kinesiske køkken","de":"Chinesische Küche","el":"Κινέζικη κουζίνα","es":"Gastronomía de China","et":"Hiina köök","eu":"Txinatar gastronomia","fa":"آشپزی چینی","fi":"Kiinalainen keittiö","fr":"Cuisine chinoise","ga":"Cócaireacht na Síne","he":"המטבח הסיני","hi":"चीनी व्यंजन","hr":"Kineska kuhinja","hu":"Kínai konyhaművészet","hy":"Չինական խոհանոց","id":"Hidangan Tionghoa","it":"Cucina cinese","ja":"中華料理","jv":"Masakan Cinten","ka":"ჩინური სამზარეულო","kk":"Қытай асханасы","ko":"중국 요리","ku":"Pêjgeha çînî","lt":"Kinų virtuvė","lv":"Ķīniešu virtuve","ms":"Masakan China","my":"တရုတ်ဟင်းလျာ","nl":"Chinese keuken","nb":"Det kinesiske kjøkken","pl":"Kuchnia chińska","pt":"Culinária da China","ro":"Bucătărie chinezească","ru":"Китайская кухня","sk":"Čínska kuchyňa","sr":"Kineska kuhinja","sv":"Kinesiska köket","ta":"சீனச் சமையல்","th":"อาหารจีน","tl":"Lutuing Tsino","tr":"Çin mutfağı","uk":"Китайська кухня","uz":"Xitoy oshxonasi","vi":"Ẩm thực Trung Quốc","zh":"中国菜"},"sourceLanguage":"zh"},{"title":"Hunan cuisine","name":"Hunan cuisine","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/Hunan_cuisine","prepSummary":"湘菜（亦称湖南菜）是湖南省本地的菜系，為中国八大菜系之一。湘菜以辣味丰富适当、制作严谨、突出菜肴本味而著名，令许多原本不习惯辣椒味道的人都喜欢上食用辣椒和湘菜。但其实在传统的湘菜中，只有百分之二十的菜肴在烹制时会加入辣椒形成比较强烈的辣味；湘菜中亦有一部分菜肴在烹制时根本不使用辣椒，或加入辣椒只为增加香味。由于同样以辣闻名，在湖南和川渝以外的一些餐馆会兼营川菜和湘菜。","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cc/Hunan_Cured_Ham.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Prince Roy","licence":"CC BY-SA 2.0","leadFile":"Hunan_Cured_Ham.jpg","views":48251,"langs":["ar","es","fr","it","ja","jv","ka","ko","ms","nb","pt","sv","th","tr","zh"],"langNames":{"ar":"مطبخ خونان","es":"Gastronomía de Hunan","fr":"Cuisine du Hunan","it":"Cucina dello Hunan","ja":"湖南料理","jv":"Olahan Hunan","ka":"ხუნანის სამზარეულო","ko":"후난 요리","ms":"Masakan Hunan","nb":"Hunankjøkkenet","pt":"Culinária de Hunão","sv":"Hunanköket","th":"อาหารหูหนาน","tr":"Hunan mutfağı","zh":"湘菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Abacus seeds","name":"Abacus seeds","country":"China","region":"Hakka","url":"https://en.wikipedia.org/wiki/Abacus_seeds","ingredients":["Taro","tapioca flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Suan_Pan_Zi.jpg/960px-Suan_Pan_Zi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jiathwee","licence":"CC BY 2.0","leadFile":"Suan_Pan_Zi.jpg","views":6863},{"title":"American Chinese cuisine","name":"American Chinese cuisine","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/American_Chinese_cuisine","prepSummary":"Kosher preparation of Chinese food is also widely available in New York City, given the metropolitan area's large Jewish and particularly Orthodox Jewish populations. The perception that American Jews eat at Chinese restaurants on Christmas Day is documented in media. The tradition may have arisen from the lack of other open restaurants on Christmas Day, the close proximity of Jewish and Chinese immigrants in New York City, and the absence of dairy foods combined with meat.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chopsueywithrice.jpg/960px-Chopsueywithrice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eli Hodapp from Naperville, United States","licence":"CC BY 2.0","leadFile":"Chopsueywithrice.jpg","views":108352,"langs":["ar","cs","es","fa","he","ja","ko","ms","zh"],"langNames":{"ar":"مطبخ صيني أمريكي","cs":"Americko-čínská kuchyně","es":"Gastronomía sinoestadounidense","fa":"آشپزی آمریکایی چینی","he":"המטבח הסיני–אמריקאי","ja":"アメリカ風中華料理","ko":"미국식 중국 요리","ms":"Masakan Cina Amerika","zh":"美式中国菜"}},{"title":"Anfu ham","name":"Anfu ham","country":"China","url":"https://en.wikipedia.org/wiki/Anfu_ham","prepSummary":"安福火腿是中國江西省安福縣的傳統特產之一，以其煙燻製程和獨特風味而聞名。其製作原料主要為豬蹄，成品火腿皮薄肉厚，色澤紅潤微黃，為當地重要的飲食文化代表。 安福火腿歷史悠久，據稱曾於1915年參加巴拿馬萬國博覽會並獲獎，因而聲名遠播。傳統上，安福火腿常作為宴請賓客的料理，亦為多數地方餐館的招牌菜式之一。由於其製程經過煙燻並含鹽量高，若保存妥善，可貯藏長達兩至三年。 安福縣設有專門生產火腿的工廠，並保留傳統的製作技藝。由於其風味獨特，也引來其他地區模仿生產。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Anfuhamracks.jpg/960px-Anfuhamracks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhisperToMe","licence":"CC0","leadFile":"Anfuhamracks.jpg","views":5503,"langs":["es","zh"],"langNames":{"es":"Jamón de Anfu","zh":"安福火腿"},"sourceLanguage":"zh"},{"title":"Anhui cuisine","name":"Anhui cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Anhui_cuisine","prepSummary":"Anhui cuisine is known for its use of wild herbs, from both the land and the sea, and simple methods of preparation. Braising and stewing are common; frying and stir frying are used much less frequently than in other Chinese culinary traditions. Anhui cuisine consists of three styles: the Yangtze River region, Huai River region, and southern Anhui region. Anhui contains many uncultivated fields and forests, meaning wild herbs are common. Anhui cuisine is heavily associated with tofu, with Chinese folklore crediting the creation of tofu to the Han dynasty prince Liu An who hailed from Shou County (dubbed the \"hometown of tofu\").","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Cuisines_of_China.png/960px-Cuisines_of_China.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SS","licence":"CC BY-SA 4.0","leadFile":"Cuisines_of_China.png","views":13825,"langs":["ar","ca","es","fr","it","ja","ko","nb","sv","th","tr","zh"],"langNames":{"ar":"مطبخ آنهوي","ca":"Cuina anhui","es":"Gastronomía de Anhui","fr":"Cuisine de l'Anhui","it":"Cucina dell'Anhui","ja":"安徽料理","ko":"안후이 요리","nb":"Anhuikjøkkenet","sv":"Anhuiköket","th":"อาหารอานฮุย","tr":"Anhui mutfağı","zh":"徽菜"}},{"title":"Australian Chinese cuisine","name":"Australian Chinese cuisine","country":"China","region":"Australian Chinese","url":"https://en.wikipedia.org/wiki/Australian_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":21510,"langs":["ar"],"langNames":{"ar":"المطبخ الصيني الأسترالي"}},{"title":"A Bite of China","name":"A Bite of China","country":"China","url":"https://en.wikipedia.org/wiki/A_Bite_of_China","prepSummary":"《舌尖上的中国》，俗稱“舌尖”，是一部由中国中央电视台制作的电视纪录片，也是中国第一次使用高清设备拍摄的大型美食类纪录片。第一季于2012年5月14日至5月22日在中国中央电视台综合频道的《魅力纪录》栏目首播。该片于2011年3月开始大规模拍摄。主要介绍中国各地的美食生态，包括中国的日常饮食流变，千差万别的饮食习惯和独特的味觉审美等，以及与之相应的东方生活价值观。该片一经播出，在网络引起了广泛的关注，被戏称为“吃货的专属纪录片”。 《舌尖上的中国》第二季于2014年4月18日以周播形式在中国中央电视台综合频道晚上9時首播，並同日在中央电视台纪录频道晚上10時跟播。之后该片在中国中央电视台财经频道、综艺频道、军事农业频道、少儿频道频道交错重播。 《舌尖上的中国》第三季于2018年2月19日起每晚在中国中央电视台综合频道和纪录频道晚上8時同步首播，并于2月20日起在中国中央电视台财经频道、中文国际频道及军事农业频道交错重播。 《舌尖上的中国》第四季在2023年2月17日于“大片看总台”发布活动上公布，原定于2023年年内播出，后延期至2025年2月3日播出。","leadFile":"A_Bite_of_China.jpg","views":9384,"langs":["az","ca","de","ko","zh"],"langNames":{"az":"Çin loxması","ca":"A Bite of China","de":"China auf der Zunge","ko":"혀 끝으로 만나는 중국","zh":"舌尖上的中国"},"sourceLanguage":"zh","notFood":"a television series"},{"title":"Blood as food","name":"Blood as food","country":"China","url":"https://en.wikipedia.org/wiki/Blood_as_food","ingredients":["Animal blood"],"prepSummary":"食用血存在於許多文化之中，它們通常會與肉類食物做搭配結合。食用血也常常被製成血腸，可做為醬汁的增稠劑，以及防腐的鹽醃手法，亦可製成湯品。 食用血的來源通常來自於馴養動物，而處理方式，通常是在馴養地或是屠宰場將動物的血管開口，並在第一時間將血液流入容器，使其可以被迅速食用或做進一步處理。由於在多數文化之中，這些馴養動物通常是被宰殺的，因此有些文化之中，血液是一種禁忌食物。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Pig%27s_blood_cakes.jpg/960px-Pig%27s_blood_cakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carrie Kellenberger from Banciao, Taiwan","licence":"CC BY 2.0","leadFile":"Pig's_blood_cakes.jpg","views":78349,"langs":["ca","cs","de","es","fa","fi","fr","id","it","ja","jv","km","ko","ms","nb","pt","ru","sk","sv","tr","uk","vi","zh"],"langNames":{"ca":"Sang en la gastronomia","cs":"Krev (potravina)","de":"Blut (Lebensmittel)","es":"Sangre (gastronomía)","fa":"آشپزی با خون","fi":"Veri ruokana","fr":"Sang (aliment)","id":"Darah sebagai makanan","it":"Sangue (alimento)","ja":"血液の食用利用","jv":"Sarén","km":"ការបរិភោគឈាម","ko":"선지","ms":"Darah sebagai makanan","nb":"Blodmat","pt":"Sangue na culinária","ru":"Употребление крови в пищу","sk":"Krv (potravina)","sv":"Blodmat","tr":"Kan (yemek)","uk":"Вживання крові в їжу","vi":"Huyết (thực phẩm)","zh":"食用血"},"sourceLanguage":"zh"},{"title":"British and Canadian School Building","name":"British and Canadian School Building","country":"China","region":"Montreal","url":"https://en.wikipedia.org/wiki/British_and_Canadian_School_Building","prepSummary":"LÉdifice de l'École-Britannique-et-Canadienne-de-Montréal ou Édifice des Nouilles Wing Ltée est un immeuble patrimonial, ancienne école anglophone et manufacture d'aliments chinois au coeur du quartier chinois dans la ville de Montréal, Québec. L'édifice est construit entre 1826 et 1827 par l'entrepreneur John Redpath pour la Société d'école britannique et canadienne. Il est conçu par l'architecte James O'Donnell, qui conçoit également la basilique Notre-Dame de Montréal.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Maison_Wing-s_Noodles.JPG/960px-Maison_Wing-s_Noodles.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeangagnon","licence":"CC BY-SA 3.0","leadFile":"Maison_Wing-s_Noodles.JPG","views":295,"langs":["fr"],"langNames":{"fr":"Édifice de l'École-Britannique-et-Canadienne-de-Montréal"},"sourceLanguage":"fr"},{"title":"Buddha Jumps Over the Wall","name":"Buddha Jumps Over the Wall","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Buddha_Jumps_Over_the_Wall","ingredients":["Shark fin","quail eggs","bamboo shoots","scallops","sea cucumber","abalone","fish maw","chicken"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/Buddha_soup_boul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Photo taken by SunSuke (さんすけ)","licence":"CC BY-SA 2.5","leadFile":"Buddha_soup_boul.jpg","views":86167,"langs":["cs","es","fr","id","it","ja","ko","nb","th","vi","zh"],"langNames":{"cs":"Buddha skáče přes zeď","es":"Buda saltando sobre una pared","fr":"Bouddha saute par-dessus le mur","id":"Buddha Melompati Tembok","it":"Buddha che salta il muro","ja":"佛跳牆","ko":"불도장","nb":"Buddha hopper over muren","th":"พระกระโดดกำแพง","vi":"Phật nhảy tường","zh":"佛跳墙"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Celtuce","name":"Celtuce","country":"China","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Celtuce","prepSummary":"莴笋（学名：Lactuca sativa var augustana），又称茎用莴苣、千金菜、香馬筍，台灣稱為嫩莖萵苣，台語稱為萵菜心（A菜心），英语中称之为celtuce（芹菜和莴苣的组合词）、stem lettuce、或Chinese lettuce。莴笋是菊科莴苣属的一个栽培品种，其嫩叶和肥大的茎均富含维生素和微量元素，可作蔬菜食用。莴笋在中国南北各地均有栽培，在欧美地区较为少见。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Celtuce.jpg/960px-Celtuce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Downtowngal","licence":"CC BY-SA 3.0","leadFile":"Celtuce.jpg","views":50157,"langs":["ar","ca","es","et","fa","fr","he","hu","id","ja","ko","nl","pl","tr","vi","zh"],"langNames":{"ar":"خس الكرفس","ca":"Enciam espàrrec","es":"Lechuga china","et":"Spargelsalat","fa":"کاهوی مارچوبه","fr":"Lactuca sativa var. angustana","he":"חסת הקלח","hu":"Spárgasaláta","id":"Selada batang","ja":"ステムレタス","ko":"줄기상추","nl":"Stengelsla","pl":"Sałata łodygowa","tr":"Çin marulu","vi":"Rau diếp ngồng","zh":"莴笋"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Century egg","name":"Century egg","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Century_egg","ingredients":["Egg preserved in clay","ash","salt","quicklime","rice hulls"],"prepSummary":"皮蛋是一種源自中國的蛋類加工食品，又稱松花蛋、變蛋、灰包蛋，古稱混沌子，英語則稱之為「百年蛋」。據考，皮蛋約在明代問世，是華人社會常見的食材，並流行於東亞、東南亞等地。 皮蛋的作法為將鴨蛋、雞蛋等包覆於以生石灰、草木灰、食鹽等鹼性物質調成的泥料中，或浸泡於氫氧化鈉溶液裡，密封熟成數週至數月而成。經過強鹼作用，蛋白凝結為茶褐色至深褐色、半透明的凝膠，蛋黃轉為墨綠色至灰黑色的膏狀，並帶有硫化氫與氨的特殊氣味；品質較佳者，蛋白表面會出現狀似松針的結晶花紋，因而得名「松花蛋」。 皮蛋多作為涼拌前菜，或入粥、配豆腐食用。由於外觀深黑、氣味濃烈，它在西方飲食文化中長期帶有「怪異食物」的形象；2011年美國有線電視新聞網旗下網站一篇將其列入「最噁心食物」的報導，曾引發中國皮蛋業者抗議，美國有線電視新聞網其後致歉。","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Century_egg_sliced_open.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"en:User:Kowloonese","licence":"CC BY-SA 3.0","leadFile":"Century_egg_sliced_open.jpeg","views":430599,"langs":["ar","bg","bn","ca","cs","da","de","es","fa","fi","fr","ha","he","hu","hy","id","it","ja","jv","ko","lt","ml","ms","nb","nl","pl","pt","ro","ru","sv","ta","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"بيض القرن","bg":"Вековно яйце","bn":"শতবর্ষী ডিম","ca":"Ou centenari","cs":"Stoleté vejce","da":"Tusindårsæg","de":"Tausendjährige Eier","es":"Huevo centenario","fa":"تخم‌مرغ صدساله","fi":"Tuhatvuotinen muna","fr":"Œuf de cent ans","ha":"Century eggs","he":"ביצת מאה השנים","hu":"Száznapos tojás","hy":"Հարյուրամյա ձու","id":"Telur bitan","it":"Uovo centenario","ja":"皮蛋","jv":"Endhog abad","ko":"피단","lt":"Amžiaus kiaušinis","ml":"സെഞ്ചുറി എഗ്","ms":"Telur padi","nl":"Duizendjarig ei","nb":"Tusenårsegg","pl":"Stuletnie jaja","pt":"Ovo centenário","ro":"Ou centenar","ru":"Столетнее яйцо","sv":"Tusenåriga ägg","ta":"நூற்றாண்டு முட்டை","th":"ไข่เยี่ยวม้า","tr":"Yüzyıl yumurtası","uk":"Сторічні яйця","ur":"سینچری ایگ","vi":"Trứng vịt bắc thảo","zh":"皮蛋"},"sourceLanguage":"zh"},{"title":"Changzhou sesame cake","name":"Changzhou sesame cake","country":"China","url":"https://en.wikipedia.org/wiki/Changzhou_sesame_cake","prepSummary":"After a dough has been formed by mixing water, oil, and wheat flour, yeast is added, and the dough undergoes fermentation. Special attention is paid to the consistency and viscosity of the dough. Afterwards, dough is cut, stuffed with a lard shortening, flattened, and rolled into a tight spiral so that many layers of lard and dough are incorporated, thus obtaining the characteristic layered flakiness of the cakes. The spirals are then filled, rounded into buns, and rolled flat into the characteristic large oval shape. Changzhou sesame cakes exist in both sweet and savory varieties; sweet fillings are made with sugar, and savory fillings are made with lard and scallion.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Changzhou_sesame_cake_02.jpg/960px-Changzhou_sesame_cake_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vesekskiy","licence":"CC BY-SA 4.0","leadFile":"Changzhou_sesame_cake_02.jpg","views":594,"langs":["zh"],"langNames":{"zh":"常州大麻糕"}},{"title":"Chinese aristocrat cuisine","name":"Chinese aristocrat cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_aristocrat_cuisine","prepSummary":"官府菜為明清时期官员於北京驻扎时由其私人廚師所烹飪的私房菜，其特色為用料广泛、烹调方法多、工艺精湛，更因不同官府而各有特色。当前的官府菜的主体是從山东菜、淮扬菜和粤菜三者之間的混合变体。由于北京是中国历史上最后三个封建王朝的首都，所以大多数的官府菜被认为是起源在北京。 民國年間中國政局丕變，大量來自失勢沒落官府的廚師流落民間後自行開店謀生，故官府菜亦隨此飛入尋常百姓家；但官府菜的弱点是它们都会随着官府老爷的官运盛衰而起落，很多最终失传，例如下列在清末民初时赫赫有名的几种官府菜：清末直隶总督李鸿章家的李家菜（又称大帅菜）、民国初年国务总理段祺瑞家的段家菜、民初财政部长王克敏家的王家菜、银行家任国华家的任家菜、熊希龄内阁内务总长朱启钤家的朱家菜，现均已不存于世；例外的僅有清末翰林谭宗浚家的谭家菜以及民初行政院长譚延闓家的組庵菜得以传世。三反五反时此厨师与倪家闹翻离去，王家菜至此失传；施夫人所学的这几道菜就成了王家菜唯一保存下来的佳肴。二十世纪八十年代中期钱钟书过生日时，施夫人花了一星期为其做了桌菜，钱钟书赞不绝口，对其中的八宝鸭子、冰糖肘子最满意，“连称多年未品此佳肴了。”","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":3790,"langs":["ar","ms","nb","zh"],"langNames":{"ar":"المطبخ الأرستقراطي الصيني","ms":"Masakan bangsawan Cina","nb":"Det kinesiske aristokratkjøkken","zh":"官府菜"},"sourceLanguage":"zh"},{"title":"Chinese cooking techniques","name":"Chinese cooking techniques","country":"China","region":"Chinese cooking techniques","url":"https://en.wikipedia.org/wiki/Chinese_cooking_techniques","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Fireplay-_Street_food_vendor.jpg/960px-Fireplay-_Street_food_vendor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anand Anil","licence":"CC BY-SA 4.0","leadFile":"Fireplay-_Street_food_vendor.jpg","views":7984},{"title":"Chinese food therapy","name":"Chinese food therapy","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_food_therapy","prepSummary":"藥食同源 又叫食藥同源，日本稱之為。“药食同源”是指某些食物与药物具有相同的来源和功效，这一理念源于中国传统医学。它强调饮食与健康之间的密切关系，认为很多食材不仅可以作为日常饮食的组成部分，还具有一定的保健和治疗作用。其在治未病、亚健康调理、健康养生中的价值和作用被不断挖掘并应用在保健市场中，药食同源在目前保健市场中居于重要地位。现列为药食同源的物质有人参、枸杞、山药、大枣、甘草等，且研究表明药食同源物质具有众多功能因子如多糖、多酚、皂苷等具有多重药用价值。符合这一理念的饮食被称为藥膳。 食療是相关的中医概念。以日常飲食作滋補強身甚至醫療，研究食物對維持健康及防治疾病的作用，即所謂「醫食同源」。在中國及中医理论辐射地区國家，食療的傳統概念及智慧深入民間。《黃帝內經》中提出「五穀為養，五果為助，五畜為益，五菜為充，氣味合而服之，以補益精氣」；唐代孫思邈在《千金要方》有一卷「食治」；李時珍的《本草綱目》不單介紹藥物，更記載有300多種日常食物的療效，並提出多種食療藥膳方。医学中歸類為替代医学。 印度醫學也有固有的食疗概念。 一系列中国草药被列入《按照传统既是食品又是中药材的物质目录》（俗称“药食同源目录”），可以作为食品原料使用。另有人参、蛹虫草等属于新资源食品。","views":12925,"langs":["ar","ca","de","fa","id","it","ko","pt","uz","vi","zh"],"langNames":{"ar":"العلاج بالغذاء الصيني","ca":"Teràpia alimentària xinesa","de":"Chinesische Diätetik","fa":"غذادرمانی چینی","id":"Terapi makanan Tionghoa","it":"Dietetica cinese","ko":"식치","pt":"Terapia alimentar chinesa","uz":"Xitoy oziq-ovqat terapiyasi","vi":"Thực liệu","zh":"食療"},"sourceLanguage":"zh"},{"title":"Chinese Latin American cuisine","name":"Chinese Latin American cuisine","country":"China","region":"South American","url":"https://en.wikipedia.org/wiki/Chinese_Latin_American_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":5182,"langs":["ar"],"langNames":{"ar":"المطبخ الصيني في أمريكا اللاتينية"}},{"title":"Chinese restaurant","name":"Chinese restaurant","country":"China","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Chinese_restaurant","prepSummary":"中式餐厅，又稱中餐厅或中餐館，是專門供应中国菜的餐馆。華人移居海外後就會在居住地開設中餐馆。截至2018年，海外中餐厅數量達55万家，市场规模超过2500亿美元。许多位於中國以外中餐館為了適應當地人的口味而對中國菜有所改良，在此背景下出現了和美式中国菜。一些海外中餐館還會提供日本料理、韓國料理、印尼飲食、泰國飲食等亞洲飲食。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/HK_Shatin_Yu_Chui_Shopping_Centre_Chinese_restaurant_interior_visitors_Sept-2012.JPG/960px-HK_Shatin_Yu_Chui_Shopping_Centre_Chinese_restaurant_interior_visitors_Sept-2012.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Boochendaifem","licence":"CC BY-SA 3.0","leadFile":"HK_Shatin_Yu_Chui_Shopping_Centre_Chinese_restaurant_interior_visitors_Sept-2012.JPG","views":17395,"langs":["cs","fi","ja","ko","ms","sv","zh"],"langNames":{"cs":"Čínská restaurace","fi":"Kiinalainen ravintola","ja":"中華料理店","ko":"중국 음식점","ms":"Restoran Cina (pertubuhan)","sv":"Kinarestaurang","zh":"中餐館"},"sourceLanguage":"zh"},{"title":"Chinese restaurants in Australia","name":"Chinese restaurants in Australia","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_restaurants_in_Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Cootamundra_Mandarin_Restaurant.JPG/960px-Cootamundra_Mandarin_Restaurant.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mattinbgn (talk · contribs)","licence":"CC BY 3.0","leadFile":"Cootamundra_Mandarin_Restaurant.JPG","views":2333},{"title":"Chinese spoon","name":"Chinese spoon","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_spoon","prepSummary":"湯匙，又稱調羹、散蓮華、中式匙，是中國和東南亞地區專用的陶瓷製小勺子，可用於喝湯、吃湯圓或雲吞、輔助吃麵食等用途。它除了可以舀取食物喝飲料，還可以混合食材，或將食物送入口中，是一匙多用的勺子。一般呈橢圓底扁舟形，船頭圓，船尾呈錐形，形成把手。越南等東南亞地區自古以來受中華文化影響，所以也會使用這種湯匙，世界各地的華人或者唐人街的中餐館裏均有使用。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/2007-12-30chinPorzellan04.jpg/960px-2007-12-30chinPorzellan04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wildfeuer","licence":"CC BY-SA 3.0","leadFile":"2007-12-30chinPorzellan04.jpg","views":294939,"langs":["da","es","fr","he","id","ja","ko","lt","nb","th","uz","zh"],"langNames":{"da":"Kinesisk suppeske","es":"Cuchara china","fr":"Cuillère à soupe chinoise","he":"כף סינית","id":"Sendok bebek","ja":"散蓮華","ko":"탕츠","lt":"Kininis šaukštas","nb":"Kinesisk suppeskje","th":"ช้อนจีน","uz":"Xitoy qoshigʻi","zh":"湯匙"},"sourceLanguage":"zh"},{"title":"Chinese sticky rice","name":"Chinese sticky rice","country":"China","region":"Chinese rice","url":"https://en.wikipedia.org/wiki/Chinese_sticky_rice","prepSummary":"油飯，是台灣一種傳統的米食料理，通常是以蒸熟的糯米，去拌入炒香的佐料。佐料常見的有豬肉絲、魷魚絲、香菇絲、豆干絲、乾蝦仁、蝦米，以及比較少見的栗子、花生、臘肉、臘腸，然後，加上辛香料的蒜、薑、紅蔥頭、白胡椒、黑胡椒，以及醬油、麻油、清米酒，去料理而成。 根據臺灣民眾的傳統習俗，家中若有嬰兒出生，會在其滿月時烹煮麻油雞、紅蛋、油飯祭祖並分送親友以示慶祝，並且會因嬰兒性別來決定油飯內是否添加雞腿。","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/%E6%AB%BB%E8%8A%B1%E8%9D%A6%E6%B2%B9%E9%A3%AF_%289654708834%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amanda from 新北市, 台灣","licence":"CC BY-SA 2.0","leadFile":"櫻花蝦油飯_(9654708834).jpg","views":5184,"langs":["ar","ja","zh"],"langNames":{"ar":"أرز صيني لزج","ja":"油飯","zh":"油飯"},"sourceLanguage":"zh"},{"title":"Customs and etiquette in Chinese dining","name":"Customs and etiquette in Chinese dining","country":"China","url":"https://en.wikipedia.org/wiki/Customs_and_etiquette_in_Chinese_dining","prepSummary":"中式餐桌禮儀指華人的餐桌禮儀。 中国古代进食的时候讲究很多，例如坐次，男女不共食，進食時不能说话等等。几乎中國古人对吃饭的每一个细节都作了要求。某些规矩是出于礼貌和身分，也就是古人说的“尊品”，有一些规矩源自習俗，反映出中華傳統的生活和飲食文化。是否遵守这些规矩，决定着一个人在别人眼里的地位，别人也能从中看出他的文化底细和家庭教养如何。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":19443,"langs":["ar","cs","zh"],"langNames":{"ar":"عادات وآداب تناول الطعام في الصين","cs":"Stolování v Číně","zh":"中式餐桌禮儀"},"sourceLanguage":"zh"},{"title":"Ciqikou, Chongqing","name":"Ciqikou, Chongqing","country":"China","url":"https://en.wikipedia.org/wiki/Ciqikou%2C_Chongqing","prepSummary":"磁器口古镇，原名瓷器口镇、白崖鎮、白岩场镇、龙隐镇，位于重庆市沙坪坝区，比邻嘉陵江。自明、清时期以来磁器口一直是重要的水陆码头，为嘉陵江下游物资集散地。 磁器口是重庆主城区内少有的能领略老重庆风味的地方，被稱爲「小重慶」。靠近码头处，有原国民政府主席林森题词的「小重庆碑」。","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e3/%E4%BA%BA%E5%A4%B4%E6%94%92%E5%8A%A8%E7%9A%84%E7%A3%81%E5%99%A8%E5%8F%A3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"W457137120","licence":"CC BY-SA 4.0","leadFile":"人头攒动的磁器口.jpg","views":12578,"langs":["bg","id","sl","ur","zh"],"langNames":{"bg":"Цъцикоу","id":"Ciqikou, Chongqing","sl":"Cičikov, Čongking","ur":"چیکی کو، چونگ چنگ","zh":"磁器口古镇"},"sourceLanguage":"zh"},{"title":"Cooked rice","name":"Cooked rice","country":"China","url":"https://en.wikipedia.org/wiki/Cooked_rice","ingredients":["Rice","water"],"prepSummary":"Rice is often rinsed and soaked before being cooked. Unpolished brown rice requires longer soaking time than milled white rice does. The amount of water added can vary depending on many factors. Newly harvested rice usually requires less water, and softer varieties need more water than firmer varieties. Rice can be boiled in a heavy-bottomed cookware or steamed in a food steamer. Some boiling methods do not require precise water measurements, as the rice is strained after boiling. This draining method is suitable for the less glutinous varieties such as basmati rice, but not suitable for varieties like japonica rice which become sticky to some degree when cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Meshi_001.jpg/960px-Meshi_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Meshi_001.jpg","views":20880,"langs":["ar","as","bn","ca","es","fa","hi","id","ja","jv","ko","ms","ne","or","sw","te","th","uz","vi","zh"],"langNames":{"ar":"أرز على البخار","as":"ভাত","bn":"ভাত","ca":"Arròs cuit","es":"Arroz blanco (gastronomía)","fa":"چلو","hi":"पक्का हुआ चावल","id":"Nasi","ja":"飯","jv":"Sega","ko":"쌀밥","ms":"Nasi","ne":"भात","or":"ଭାତ","sw":"Wali","te":"అన్నం","th":"ข้าวสวย","uz":"Chelou (guruch)","vi":"Cơm","zh":"米飯"}},{"title":"Custard tart","name":"Custard tart","country":"France","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Custard_tart","ingredients":["Shortcrust pastry","egg","custard"],"prepSummary":"Un flan pâtissier est un mets popularisé par les pâtissiers, qui présente un flan sur une base de pâte brisée. Il peut être adapté aux goûts de chacun en ajoutant du caramel, de la noix de coco, de la pistache ou encore du chocolat. Au, on le faisait aux fruits confits en Champagne. Cette pâtisserie devrait normalement s'appeler flan parisien, le véritable flan pâtissier ne comportant pas de pâte.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Custard_tart_emerging_from_wrapper.jpg/960px-Custard_tart_emerging_from_wrapper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shanti, shanti","licence":"CC BY 2.0","leadFile":"Custard_tart_emerging_from_wrapper.jpg","views":45840,"langs":["ar","es","fr","he","hy","jv","ko","ms","pl","uk","vi"],"langNames":{"ar":"تارت الكسترد","es":"Tartaleta de crema","fr":"Flan pâtissier","he":"טארט פודינג","hy":"Քաստարդ տարտ","jv":"Tart custard","ko":"커스터드 타르트","ms":"Tart kastard","pl":"Flan pâtissier","uk":"Заварний тарт","vi":"Tart trứng sữa"},"sourceLanguage":"fr","originClaims":["France","United Kingdom"]},{"title":"Daa Laang","name":"Daa Laang","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Daa_Laang","prepSummary":"夜粥是广东潮汕地区的一种晚餐与宵夜文化，夜粥并不是指一种粥品，潮汕人在晚餐或宵夜时段到大排档喝粥，加上玲琅满目可供选择的菜品都属于夜粥文化。夜粥文化与广府的早茶文化刚好相映成趣。 打冷则是香港等粤语地区的专有名词，指到潮汕大排档吃饭或吃宵夜。在當地，「食夜粥」有學習功夫的意思，與潮汕飲食文化無直接關係。","views":1841,"langs":["zh"],"langNames":{"zh":"潮汕夜粥"},"sourceLanguage":"zh"},{"title":"Deer penis","name":"Deer penis","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Deer_penis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Yokohama_Chinese_Medicine_Deer_Penis.jpg/960px-Yokohama_Chinese_Medicine_Deer_Penis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Yokohama_Chinese_Medicine_Deer_Penis.jpg","views":28360,"langs":["tr","vi"],"langNames":{"tr":"Geyik penisi","vi":"Lộc pín"}},{"title":"Din Tai Fung","name":"Din Tai Fung","country":"China","url":"https://en.wikipedia.org/wiki/Din_Tai_Fung","prepSummary":"鼎泰豐（閩南語白話字：Téng-thài-hong; 客語四縣腔：dinˋ tai fungˊ；英語：Din Tai Fung）是臺灣一家以麵食生產銷售為主的連鎖餐廳，以小籠包等上海點心聞名，總店開設於臺北市信義路二段的永康商圈。 1958年成立，最初為油行，1972年轉為餐廳兼賣小籠包。1996年，鼎泰豐日本新宿店開幕，發展為跨國企業。在1993年曾被《紐約時報》評為“世界十大美食餐廳”之一。2010年香港尖沙咀分店獲得米其林一星，是台灣首間獲《米其林指南》列入星級的餐廳。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Taiwan_2009_Taipei_DinTaiFung_Dumpling_House_at_Pacific_Sogo_ZhongXiao_Store_FRD_9000.jpg/960px-Taiwan_2009_Taipei_DinTaiFung_Dumpling_House_at_Pacific_Sogo_ZhongXiao_Store_FRD_9000.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fred Hsu on en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Taiwan_2009_Taipei_DinTaiFung_Dumpling_House_at_Pacific_Sogo_ZhongXiao_Store_FRD_9000.jpg","views":170145,"langs":["ar","id","ja","ko","ms","nb","vi","zh"],"langNames":{"ar":"دين تاي فونغ","id":"Din Tai Fung","ja":"鼎泰豊","ko":"딘타이펑","ms":"Din Tai Fung","nb":"Din Tai Fung","vi":"Din Tai Fung","zh":"鼎泰豐"},"sourceLanguage":"zh"},{"title":"Dongjing Meng Hua Lu","name":"Dongjing Meng Hua Lu","country":"China","url":"https://en.wikipedia.org/wiki/Dongjing_Meng_Hua_Lu","views":5914,"langs":["de","fr","ja","ko","zh"],"langNames":{"de":"Dongjing meng Hua lu","fr":"Dongjing Meng Hua Lu","ja":"東京夢華録","ko":"동경몽화록","zh":"东京梦华录"},"notFood":"a literary work"},{"title":"Dougan","name":"Dougan","country":"China","url":"https://en.wikipedia.org/wiki/Dougan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/%E8%B1%86%E5%B9%B2.jpg/960px-%E8%B1%86%E5%B9%B2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EHALAM BorG 600M","licence":"CC BY-SA 4.0","leadFile":"豆干.jpg","views":8771,"langs":["fr","ja","ko","th","zh"],"langNames":{"fr":"Doufu gan","ja":"豆腐干","ko":"건두부","th":"เต้าหู้ทอด","zh":"豆干"}},{"title":"Doupi","name":"Doupi","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Doupi","prepSummary":"豆皮，又稱三鮮豆皮，是湖北省武汉市的一道传统小吃，迄今已有400年的历史，味咸，外層由綠豆粉混和蛋漿煎成；下層則是由糯米飯混著滷製過的鲜菇（香菇）、鲜肉和鲜笋（即三鲜），吃起来口感香糯而味鲜，是广受市民喜爱的早餐、夜宵的好選擇。此外，在武汉城市圈和恩施市等地，也很受欢迎。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Freshly_made_Doupi.jpeg/960px-Freshly_made_Doupi.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0","leadFile":"Freshly_made_Doupi.jpeg","views":3669,"langs":["id","zh"],"langNames":{"id":"Doupi","zh":"豆皮"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dried turnip","name":"Dried turnip","country":"China","url":"https://en.wikipedia.org/wiki/Dried_turnip","photo":"https://upload.wikimedia.org/wikipedia/commons/3/32/Dried_strips_of_radish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pieria(Uploader and Photographer)","licence":"Public domain","leadFile":"Dried_strips_of_radish.jpg","views":690},{"title":"Duck as food","name":"Duck as food","country":"China","url":"https://en.wikipedia.org/wiki/Duck_as_food","prepSummary":"鴨肉，是從鴨身上取得的肉，為全世界普遍的肉品之一。鴨子是僅次於雞、世界上第二常被屠宰取肉的水生動物，在2013年，全球有超過二十八億隻鴨被屠宰取肉。在烹飪和美食中，鴨肉或小鴨是鴨科中幾種鳥類的肉，存在於淡水和鹽水中。 鴨在世界各地的許多美食中都可以食用。 它是富含鐵的高脂肪，高蛋白肉。 小鴨名義上來自幼小動物，但可能只是菜單名稱。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/And_%2824559569447%29.jpg/960px-And_%2824559569447%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cyclonebill from Copenhagen, Denmark","licence":"CC BY-SA 2.0","leadFile":"And_(24559569447).jpg","views":43348,"langs":["ar","bn","ca","cs","de","es","fa","fr","he","id","jv","ko","ms","ru","tr","uk","uz","vi","zh"],"langNames":{"ar":"لحم البط","bn":"হাঁসের মাংস","ca":"Carn d'ànec","cs":"Kachní maso","de":"Entenfleisch","es":"Carne de pato","fa":"گوشت مرغابی","fr":"Viande de canard","he":"בשר ברווז","id":"Bebek (makanan)","jv":"Iwak bèbèk","ko":"오리고기","ms":"Daging itik","ru":"Утятина","tr":"Ördek eti","uk":"Качатина","uz":"Oʻrdak goʻshti","vi":"Thịt vịt","zh":"鴨肉"},"sourceLanguage":"zh"},{"title":"Egg Fu Yong","name":"Egg Fu Yong","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Egg_Fu_Yong","ingredients":["Eggs","meat","bean sprouts","bamboo shoots","cabbage","spring onions","mushrooms","water chestnuts"],"prepSummary":"The dish originates in the southern Chinese coastal province of Guangdong (previously known as Canton). Most current versions of egg foo young are a Cantonese hybrid both in the United States and Asia. Literally meaning \"Hibiscus egg\", this dish is prepared with beaten eggs and most often made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as fu yung hai (, literally \"Hibiscus crab\"), sometimes spelled pu yung hai.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Efy.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Efy.JPG","views":86,"langs":["es","fr","id","it","ja","jv","ko","nl","pt","th","zh"],"langNames":{"es":"Huevos fu yung","fr":"Fu yung hai","id":"Puyunghai","it":"Uova Foo Yung","ja":"芙蓉蛋","jv":"Endhog foo young","ko":"푸융단","nl":"Foeyonghai","pt":"Fu yung hai","th":"ไข่ฝูหรง","zh":"芙蓉蛋"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Egg garnish","name":"Egg garnish","country":"China","region":"Korea","url":"https://en.wikipedia.org/wiki/Egg_garnish","ingredients":["Egg whites","egg yolks"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Jidan_%28egg_garnish%29.jpg/960px-Jidan_%28egg_garnish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Jidan_(egg_garnish).jpg","views":1419,"langs":["es","ja","jv","ko","zh"],"langNames":{"es":"Al-gomyeong","ja":"錦糸卵","jv":"Hiasan endhog","ko":"알고명","zh":"鸡蛋丝"}},{"title":"Fast food in China","name":"Fast food in China","country":"China","url":"https://en.wikipedia.org/wiki/Fast_food_in_China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Pizzahutinchina.jpg/960px-Pizzahutinchina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Poeloq","licence":"CC BY 3.0","leadFile":"Pizzahutinchina.jpg","views":15205,"langs":["ar"],"langNames":{"ar":"الوجبات السريعة في الصين"}},{"title":"Fish maw","name":"Fish maw","country":"China","region":"Newfoundland and Labrador","url":"https://en.wikipedia.org/wiki/Fish_maw","ingredients":["Swim bladder"],"prepSummary":"花膠，有魚肚、魚膠、魚鰾、魚泡、鱼卜、鱼白等別名，是一種由大型海魚的魚鰾所製煉而成的大塊白色膠狀物體，為中國傳統的名貴食品之一，屬於乾海產的一種，即「鮑參翅肚」中的「肚」。 在一些亞洲國家和地區，包括中國菜中，花膠被用作烹飪材料；一般品質者主要用於加入燉湯，以加強口感和黏稠度，品質高者亦可製成菜餚。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Fish_Maw_steak_with_abalone_and_broccoli_at_Red_Dukes_Banquet.jpg/960px-Fish_Maw_steak_with_abalone_and_broccoli_at_Red_Dukes_Banquet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Fish_Maw_steak_with_abalone_and_broccoli_at_Red_Dukes_Banquet.jpg","views":47892,"langs":["nl","zh"],"langNames":{"nl":"Huajiao","zh":"花膠"},"sourceLanguage":"zh"},{"title":"Flavorful Origins","name":"Flavorful Origins","country":"China","url":"https://en.wikipedia.org/wiki/Flavorful_Origins","views":8203,"notFood":"a television series"},{"title":"Four sea delicacies","name":"Four sea delicacies","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Four_sea_delicacies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/SharkFinTin9.jpg/960px-SharkFinTin9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Sun Tung Lok BOZZ assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"SharkFinTin9.jpg","views":35640},{"title":"Frog legs","name":"Frog legs","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Frog_legs","prepSummary":"田雞腿，又稱青蛙腿、牛蛙腿，是一道以蛙类的腿部製作而成的菜，常见於法国菜、中国菜和非洲菜中，另外於加勒比海地区、波兰、美国的部分地区也有食用習慣。 法國人會把整隻青蛙放入油锅里炸，加上盐后就可以吃了，更精緻的做法還會再配上特殊醬汁。但法国人只吃青蛙腿，其它的部份會直接丟棄。法式青蛙腿香脆可口，在法國的一些高緯度的地区，炸青蛙腿一般於冬天食用，因為而這時候法國青蛙處於冬眠狀態中，非常便於捕捉。 中国南方地区的人称青蛙为田鸡，其味道像雞肉，是間於雞肉和魚肉之間的口感。中式烹調法則有炒、炆、煮湯等，做法比法式的要複雜許多。由于中國常用比青蛙个头大的牛蛙，在摘掉牛蛙腿後，牛蛙的剩餘部份不會扔掉，而是留下作其它的菜。 这道菜也是非洲小国加蓬的国宴。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/2012_Froschschenkel_anagoria.JPG/960px-2012_Froschschenkel_anagoria.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anagoria","licence":"CC BY 3.0","leadFile":"2012_Froschschenkel_anagoria.JPG","views":73190,"langs":["ar","ca","cs","de","es","fa","fr","gl","he","hr","id","it","ja","jv","ko","nb","nl","pl","ro","ru","sr","sv","ta","uk","vi","zh"],"langNames":{"ar":"أرجل الضفدع","ca":"Anques de granota","cs":"Žabí stehýnka","de":"Frosch (Lebensmittel)","es":"Ancas de rana","fa":"پای قورباغه","fr":"Cuisses de grenouille","gl":"Ancas de ra","he":"רגלי צפרדע","hr":"Žablji kraci","id":"Kaki katak","it":"Cosce di rana","ja":"食用ガエル","jv":"Swikee","ko":"개구리 다리","nl":"Kikkerbil","nb":"Froskelår","pl":"Żabie udka","ro":"Pui de baltă","ru":"Лягушачьи лапки","sr":"Жабљи батаци","sv":"Grodlår","ta":"தவளைக்கால் இறைச்சி","uk":"Жаб'ячі лапки","vi":"Thịt ếch","zh":"田鸡腿"},"sourceLanguage":"zh"},{"title":"Fuzhu (food)","name":"Fuzhu (food)","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Fuzhu_(food)","ingredients":["Soy milk"],"prepSummary":"Fuzhu production begins with boiling soy milk in a wide, open container. As the milk heats, a protein-lipid film forms on the surface. This film is lifted with a stick and hung to air-dry. As it hangs, the sheet of tofu skin wrinkles and folds onto itself, forming the elongated, stick-like shape of fuzhu. Subsequent films are collected in the same manner.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/%E8%85%90%E7%AB%B9_Soy_sparrowgrass_%D0%A1%D0%BE%D0%B5%D0%B2%D0%B0%D1%8F_%D1%81%D0%BF%D0%B0%D1%80%D0%B6%D0%B0_%2810085334385%29.jpg/960px-%E8%85%90%E7%AB%B9_Soy_sparrowgrass_%D0%A1%D0%BE%D0%B5%D0%B2%D0%B0%D1%8F_%D1%81%D0%BF%D0%B0%D1%80%D0%B6%D0%B0_%2810085334385%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikolaj Potanin from Russia","licence":"CC BY-SA 2.0","leadFile":"腐竹_Soy_sparrowgrass_Соевая_спаржа_(10085334385).jpg","views":5954},{"title":"Gansu cuisine","name":"Gansu cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Gansu_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":4655},{"title":"Glutinous rice","name":"Glutinous rice","country":"China","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Glutinous_rice","prepSummary":"糯稻（學名：，），又稱稌，禾本科一年生草本植物，是稻的黏性变种，在籼稻和粳稻品种中都有糯稻变种。 糯稻脱壳的米在中国南方称为糯米（閩南語、閩東語、莆仙語皆稱“秫米”），而北方则多称为江米，是制造黏性小吃，如粽、八寶粥、各式甜品的主要原料。《西京杂记》载，汉代有九月九日吃蓬饵之俗，“九月九日，佩茱萸、食蓬饵、饮菊花酒、食人长寿。”“食蓬饵以祓妖邪。”餌即古代之糕，原料是米粉，可以是稻米粉或黍米粉。糯米也是酿造醪糟（甜米酒）的主要原料。在外貌上，糯米為不透明的白色。糯米與其他稻米的最主要分別是它所含的澱粉中以支鏈澱粉為主，達95%至100%，因而煮後較具黏性，口感也比一般白米软。 糯稻在老挝、泰国、柬埔寨、越南、马来西亚、印度尼西亚、缅甸、尼泊尔、孟加拉国、北印度、中国大陸、日本、韩国、台湾和菲律宾均有种植。据估计，约85%的老挝稻米产出为糯米。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Chapssal_%28glutinous_rice%29.jpg/960px-Chapssal_%28glutinous_rice%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Chapssal_(glutinous_rice).jpg","views":147996,"langs":["ar","bn","ca","cs","da","de","es","eu","fa","fr","gl","he","hu","id","it","ja","jv","ko","lo","ms","my","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"أرز دبق","bn":"চটচটে চাল","ca":"Arròs glutinós","cs":"Lepkavá rýže","da":"Klæberis","de":"Klebreis","es":"Arroz glutinoso","eu":"Arroz likatsu","fa":"برنج چسبناک","fr":"Riz gluant","gl":"Arroz glutinoso","he":"אורז דביק","hu":"Ragacsos rizs","id":"Beras ketan","it":"Riso glutinoso","ja":"もち米","jv":"Beras ketan","ko":"찹쌀","lo":"ເຂົ້າໜຽວ","ms":"Pulut","my":"ကောက်ညှင်း","nl":"Kleefrijst","nb":"Kleberis","pl":"Ryż kleisty","pt":"Arroz glutinoso","ru":"Клейкий рис","sv":"Klibbris","th":"ข้าวเหนียว","tl":"Malagkit","tr":"Yapışkan pirinç","uk":"Клейкий рис","vi":"Gạo nếp","zh":"糯稻"},"sourceLanguage":"zh"},{"title":"Goose as food","name":"Goose as food","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Goose_as_food","course":"Main dish, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/1507-A_banquet_including_roast_goose_given_for_Babur_by_the_Mirzas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Triyya","licence":"Public domain","leadFile":"1507-A_banquet_including_roast_goose_given_for_Babur_by_the_Mirzas.jpg","views":20643},{"title":"Ham hock","name":"Ham hock","country":"China","region":"Czech","url":"https://en.wikipedia.org/wiki/Ham_hock","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Schwein-Eisbein.png/960px-Schwein-Eisbein.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Rainer Zenz on de.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Schwein-Eisbein.png","views":86539,"langs":["de","es","eu","fr","it","ko","nb","pl","ru","sv","uk","zh"],"langNames":{"de":"Hachse","es":"Codillo de cerdo","eu":"Txerri-ukondo","fr":"Jarret de porc","it":"Stinco di maiale","ko":"햄 혹","nb":"Svineknoke","pl":"Golonka","ru":"Рулька","sv":"Fläsklägg","uk":"Рулька","zh":"猪肘"}},{"title":"Ham sausage","name":"Ham sausage","country":"China","region":"Polish","url":"https://en.wikipedia.org/wiki/Ham_sausage","prepSummary":"Ham sausage is a mass-produced food. The Tai Foong Canned Goods Co. in Shanghai, China, produced and purveyed canned corned ham sausage and canned smoked ham sausage as early as 1915. The Tianjin Meat United Processing Factory in Tianjin, China, produces Yingbin brand ham sausage in contemporary times. G.A. Müller and Könecke are German companies that produce a ham sausage called Schinken Bockwurst (English: ham bockwurst) and other sausage products in contemporary times. Smithfield Foods of the U.S.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Szynkowa.jpg/960px-Szynkowa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mariuszjbie","licence":"CC BY-SA 3.0","leadFile":"Szynkowa.jpg","views":5212,"langs":["de","fa","jv","th","zh"],"langNames":{"de":"Schinkenwurst","fa":"سوسیس ژامبون","jv":"Ham sosis","th":"ไส้กรอกแฮม","zh":"火腿腸"}},{"title":"History of Chinese cuisine","name":"History of Chinese cuisine","country":"China","url":"https://en.wikipedia.org/wiki/History_of_Chinese_cuisine","prepSummary":"飲食是人類必要的行為，所謂“民以食为天”，而自先秦以来，中国民众的饮食及文化经历了巨大的变化。食材、烹饪方式、饮食习惯、口味。餐饮业的繁荣，亦使人们意识到各地口味的不同。 清代中期，中国社会确立主要调味料——辣椒和蔗糖的运用。而伴随工业化带来的大规模人口流动，促使外来人员参与的现代化餐饮业的构建，亦使城市居民品尝外地美食成为可能。民国时期，出现以“帮口”一词，以区分各地风味，至当代形成“菜系”的概念。1949年后，中国社会长期处于物资匮乏状态，改革开放之后，社会摆脱物资匮乏状态，餐饮业有了长足发展。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":27252,"langs":["ar","fr","hu","hy","my","uk","zh"],"langNames":{"ar":"تاريخ المطبخ الصيني","fr":"Histoire de la cuisine chinoise","hu":"A kínai konyhaművészet története","hy":"Չինական խոհանոցի մշակույթի պատմություն","my":"တရုတ်ဟင်းလျာသမိုင်း","uk":"Історія китайської кухні","zh":"中國飲食文化史"},"sourceLanguage":"zh"},{"title":"Hong Kong cuisine","name":"Hong Kong cuisine","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Hong_Kong_cuisine","prepSummary":"香港飲食文化為東方文化及西方文化的交匯所在，發展出一套融合中餐（主要為粵菜）和西餐的飲食習慣。作為全球各地人們的匯聚點，日本菜、韓國菜、越南菜、泰國菜、印度菜、上海菜、北京菜、台灣菜等餐廳在香港都十分常見，香港亦有不少港式美食，如「港式」奶茶、「港式飲茶」等，可說是美食天堂。 在香港文化發展中，飲食佔有重要而有趣的一環。以往的大牌檔及大笪地等街頭食檔，老字號的酒樓食肆以及各類地道醬油、餅食及特色食品，都成為了香港人的集體回憶，並且繼續傳世。過去百多年來香港經濟及香港社會急速發展為香港人的飲食文化帶來新的風貌。時至今日，飲食由過去的果腹必須，發展到對色香味美的追求；食肆亦由樸實簡陋，以至講求裝潢華麗，價格亦豐儉由人；菜式由地道口味，到世界各地美食共冶一爐，食物品種琳琅滿目，足以反映香港人飲食態度及生活質素的轉變。 香港食肆主要集中地包括銅鑼灣、九龍城、蘭桂坊、尖沙咀、跑馬地及中環蘇豪區，其中九龍城以中南半島菜色為主。","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/HK_Lin_Heng_Teahouse_ba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. WAHKEE assumed (based on copyright claims).","licence":"CC BY-SA 2.5","leadFile":"HK_Lin_Heng_Teahouse_ba.jpg","views":40518,"langs":["ar","bg","bn","cs","es","fr","id","it","jv","ko","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ هونغ كونغ","bg":"Хонконгска кухня","bn":"হংকং রন্ধনশৈলী","cs":"Hongkongská kuchyně","es":"Gastronomía de Hong Kong","fr":"Cuisine hongkongaise","id":"Hidangan Hong Kong","it":"Cucina di Hong Kong","jv":"Olahan Hong Kong","ko":"홍콩 요리","ru":"Гонконгская кухня","th":"อาหารฮ่องกง","tr":"Hong Kong mutfağı","uk":"Гонконзька кухня","vi":"Ẩm thực Hồng Kông","zh":"香港飲食"},"sourceLanguage":"zh"},{"title":"Hot and sour","name":"Hot and sour","country":"China","url":"https://en.wikipedia.org/wiki/Hot_and_sour","views":334},{"title":"Hotteok","name":"Hotteok","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Hotteok","ingredients":["Dough: wheat flour","water","milk","sugar","yeastFilling: brown sugar","honey","peanuts","cinnamon"],"prepSummary":"The dough for is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, walnuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle, this is done with a stainless steel circle and wooden handle as it cooks. In South Korea, ready-made dry mix is commercially available in plastic packages.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Hotteok.jpg/960px-Hotteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"Hotteok.jpg","views":47521,"langs":["ar","es","fr","he","hu","hy","id","it","ja","jv","ko","ms","pl","ru","tl","vi"],"langNames":{"ar":"هوتيوك","es":"Hottok","fr":"Hotteok","he":"הוטאוק","hu":"Hottok","hy":"Հոտտոկ","id":"Hotteok","it":"Hotteok","ja":"ホットク","jv":"Hottéok","ko":"호떡","ms":"Hotteok","pl":"Hotteok","ru":"Хотток","tl":"Hotteok","vi":"Hotteok"}},{"title":"Huai'an Pingqiao tofu","name":"Huai'an Pingqiao tofu","country":"China","url":"https://en.wikipedia.org/wiki/Huai'an_Pingqiao_tofu","views":664},{"title":"Chinese Indonesian cuisine","name":"Chinese Indonesian cuisine","country":"China","region":"Indonesian Chinese","url":"https://en.wikipedia.org/wiki/Chinese_Indonesian_cuisine","prepSummary":"La cuisine sino-indonésienne (indonésien : masakan tionghoa indonesia) est l'adaptation de la cuisine chinoise à la cuisine indonésienne. Les Chinois d'Indonésie ont apporté leur héritage de cuisine chinoise, en l’agrémentant d'ingrédients locaux, tels que le kecap manis (sauce soja sucrée), le sucre de palme, la sauce arachide, le piment, le santan (lait de coco) et des épices locales. Certains plats et gâteaux sont très similaires à la cuisine sino-malaisienne et singapourienne, représentés par la cuisine nonya des Peranakans.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Jakarta_Indonesia_Hawkers-in-_Glodok-01.jpg/960px-Jakarta_Indonesia_Hawkers-in-_Glodok-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CEphoto, Uwe Aranas","licence":"CC BY-SA 3.0","leadFile":"Jakarta_Indonesia_Hawkers-in-_Glodok-01.jpg","views":14797,"langs":["ar","fr","id","ko","ms"],"langNames":{"ar":"مطبخ صيني إندونيسي","fr":"Cuisine sino-indonésienne","id":"Hidangan Tionghoa-Indonesia","ko":"중국식 인도네시아 요리","ms":"Masakan Cina Indonesia"},"sourceLanguage":"fr"},{"title":"Japanese Chinese cuisine","name":"Japanese Chinese cuisine","country":"China","region":"Japanese Chinese","url":"https://en.wikipedia.org/wiki/Japanese_Chinese_cuisine","prepSummary":"日式中餐又稱日式中華料理或日式中國菜，是19世纪以来，传到日本的中国菜融合當地烹飪傳統文化的獨特融合菜式。日式中國菜主要在日本的中華餐館出現，口味與横滨唐人街等地區的中國餐廳的“正宗中菜”不同。雖然與中菜有明顯差異，但菜肴仍受各種中式烹饪風格的强烈影响。 日式中國菜大部分菜肴是由中国移民或日本战败后從中國归来的日本士兵引入日本的。常见的日式中国菜饭店有以下三种：拉麵、日式點心和中華饭店。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":35210,"langs":["ar","az","es","id","ja","ka","kk","ko","ru","th","tr","uk","zh"],"langNames":{"ar":"مطبخ صيني ياباني","az":"Çuka ryori","es":"Gastronomía sino-japonesa","id":"Hidangan Tionghoa Jepang","ja":"日本式中華料理","ka":"იაპონურ-ჩინური სამზარეულო","kk":"Тюкарёри","ko":"일본식 중국 요리","ru":"Тюкарёри","th":"อาหารจีนแบบญี่ปุ่น","tr":"Çin-Japon mutfağı","uk":"Японська китайська кухня","zh":"日式中餐"},"sourceLanguage":"zh"},{"title":"Jiangxi cuisine","name":"Jiangxi cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Jiangxi_cuisine","prepSummary":"贛菜，又稱江西菜，是中国菜主要菜系之一，在中国菜中占有较高地位。赣菜滋味浓厚，色香俱全，油而不腻，咸鲜微辣，擅长烧、炒、炖、煨、焖、蒸等烹调方法，以三杯鸡、粉蒸肉、剥皮菊花心、红酥肉、双层肚丝、文山鸡丁、四星望月等菜最具代表性。赣菜风格统一而流派众多，山珍土产富有特色，以豫章平原、饶信流域、吉泰盆地、盱江河谷为四大中心。","leadFile":"Jiangxi.svg.png","views":8459,"langs":["ar","it","ja","ms","zh"],"langNames":{"ar":"مطبخ جيانغشي","it":"Cucina del Jiangxi","ja":"江西料理","ms":"Masakan Jiangxi","zh":"贛菜"},"sourceLanguage":"zh"},{"title":"Jinhua ham","name":"Jinhua ham","country":"China","region":"Jinhua","url":"https://en.wikipedia.org/wiki/Jinhua_ham","ingredients":["Pork"],"prepSummary":"Jinhua ham is traditionally produced using the hind legs of a breed of pig native to China known as the \"two ends black\" (兩頭烏), which have black hair growing on their heads and hindquarters with white midsections. This breed is quick to mature; it has excellent meat quality and thin skin.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/The_Five_of_Jinwa_Ham_on_the_Lo_Sam_Yeung_Chinese_Food_Shop.jpg/960px-The_Five_of_Jinwa_Ham_on_the_Lo_Sam_Yeung_Chinese_Food_Shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"The_Five_of_Jinwa_Ham_on_the_Lo_Sam_Yeung_Chinese_Food_Shop.jpg","views":27644,"langs":["es","ja","ko","nb","sv","th","zh"],"langNames":{"es":"Jamón de Jinhua","ja":"金華火腿","ko":"진화 햄","nb":"Jinhuaskinke","sv":"Jinhuaskinka","th":"แฮมจินหฺวา","zh":"金華火腿"}},{"title":"Kōngxīncài","name":"Kōngxīncài","country":"China","url":"https://en.wikipedia.org/wiki/K%C5%8Dngx%C4%ABnc%C3%A0i","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":34,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"notFood":"a taxon"},{"title":"Korean bug","name":"Korean bug","country":"China","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Korean_bug","views":4656},{"title":"Kuih","name":"Kuih","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kuih","ingredients":["Various traditional snacks"],"prepSummary":"粿（閩南語：kué/ké/kér）是閩南民系中米糕的總稱，在客家語稱為粄，是指用秫米、粳米磨成米漿後加入餡料，以粿印模出各種形狀。因加入各種配料而衍生各種名稱，如鹹甜粿、油炸粿、甜粿、菜頭粿、草仔粿、芋粿。因要多花功夫時間製作，並非日常家庭主食，是只有在年節祭拜時才會特別做的供品。在广东地区，潮汕人也会把凡是用米粉、面粉、薯粉等加工制成的食品都称“粿”，而潮汕方言里所谓的粿，实际就是别处所称的糕，但包含的范围又不单纯是“糕”。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Gadong_Night_Market_4_October_2024_21.jpg/960px-Gadong_Night_Market_4_October_2024_21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pangalau","licence":"CC BY-SA 4.0","leadFile":"Gadong_Night_Market_4_October_2024_21.jpg","views":25339,"langs":["es","fr","id","ja","jv","ko","ms","pl","sr","th","zh"],"langNames":{"es":"Kuih","fr":"Kuih","id":"Kuih","ja":"クエ (菓子)","jv":"Kuih","ko":"쿠이","ms":"Kuih","pl":"Kuih","sr":"Куи","th":"กูวิฮ์","zh":"粿"},"sourceLanguage":"zh","originClaims":["Malaysia","China","Indonesia","Singapore","Taiwan"]},{"title":"Irene Kuo","name":"Irene Kuo","country":"China","url":"https://en.wikipedia.org/wiki/Irene_Kuo","prepSummary":"In 1971 Kuo pitched the idea of a Chinese cookbook to Judith Jones, who knew of her through her appearance and mention in the media of the time. Jones was impressed by Kuo's extensive knowledge of the cuisine, her articulate prose, and by the sincerity of her voice. Kuo's intention in writing and working on the book was \"to leave something permanent\". Indeed, the cookbook was successful enough to go through several printings, and it became the standard resource for Chinese cuisine in North America and abroad for the decade to come.","views":1030,"langs":["fr","zh"],"langNames":{"fr":"Irene Kuo","zh":"艾琳·郭"},"notFood":"a person"},{"title":"Kway chap","name":"Kway chap","country":"China","region":"Singaporean","url":"https://en.wikipedia.org/wiki/Kway_chap","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Kuaichap.JPG/960px-Kuaichap.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kuaichap.JPG","views":18338},{"title":"Lok-lok","name":"Lok-lok","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Lok-lok","prepSummary":"Le lok-lok est un type de fondue chinoise d'origine malaisienne destinée à la cuisine de rue : des brochettes de poisson, de viande ou de légumes, bouillies, frites ou grillées, sont servies avec différentes sauces. Elle est populaire en Malaisie dans des villes comme Penang, Pontaniak et Kuching. Contrairement à la fondue chinoise, les brochettes sont trempées dans de l'eau bouillante, pas du bouillon. Les bâtonnets peuvent être de couleurs différentes pour indiquer les différents prix. Il y a normalement trois sauces : une douce, une chili et une aux cacahuètes mais la réussite d'un stand pe","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Lok-lok-01.jpg/960px-Lok-lok-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathan Lin","licence":"CC BY-SA 2.0","leadFile":"Lok-lok-01.jpg","views":9994,"langs":["el","fr","id","th"],"langNames":{"el":"Λοκ-λοκ","fr":"Lok-lok","id":"Lok-lok","th":"ลก-ลก"},"sourceLanguage":"fr"},{"title":"Lomo saltado","name":"Lomo saltado","country":"Peru","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Lomo_saltado","ingredients":["Thinly sliced beef steak","onions","tomatoes","french fries","soy sauce","rice","vinegar"],"prepSummary":"El lomo saltado es un plato típico de la gastronomía del Perú consistente en carne de res, arroz cocido y papas fritas. Es uno de los platos más consumidos popularmente en el Perú.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Lomo_Saltado_-_Lima%2C_Peru_Miraflores_%28Tiendecita_Blanca%29.jpg/960px-Lomo_Saltado_-_Lima%2C_Peru_Miraflores_%28Tiendecita_Blanca%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chasqui (Luis Tamayo)","licence":"CC BY-SA 2.0","leadFile":"Lomo_Saltado_-_Lima,_Peru_Miraflores_(Tiendecita_Blanca).jpg","views":49229,"langs":["bn","de","es","fr","id","it","ja","jv","ko","nl","pl","th","uk","zh"],"langNames":{"bn":"লোমো সল্টাডো","de":"Lomo saltado","es":"Lomo saltado","fr":"Lomo saltado","id":"Lomo saltado","it":"Lomo saltado","ja":"ロモ・サルタード","jv":"Lomo saltado","ko":"로모 살타도","nl":"Lomo saltado","pl":"Lomo saltado","th":"โลโมซัลตาโด","uk":"Ломо сальтадо","zh":"秘鲁炒牛柳"},"sourceLanguage":"es"},{"title":"Mala hotpot","name":"Mala hotpot","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Mala_hotpot","prepSummary":"As one of the most spicy types of hot pot, Chongqing hot pot uses different ingredients when making the hot pot base. The spicy Chongqing hot pot base is mainly red chili oil, which is made with beef fat and different kinds of spices, such as bay leaf, clove, cinnamon and so on.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Chongqing_hotpot_2.jpg/960px-Chongqing_hotpot_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hawyih","licence":"Public domain","leadFile":"Chongqing_hotpot_2.jpg","views":1438,"langs":["id","ja","jv","ko","zh"],"langNames":{"id":"Rebusan panas Chongqing","ja":"麻辣火鍋","jv":"Chongqing manci panas","ko":"마라훠궈","zh":"麻辣火鍋"}},{"title":"Mala xiang guo","name":"Mala xiang guo","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Mala_xiang_guo","ingredients":["Meat","seafood","vegetables","tofu","fuzhu","glass noodles"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Ma_La_Xiang_Guo.jpg/960px-Ma_La_Xiang_Guo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"我乃野云鹤","licence":"CC BY-SA 4.0","leadFile":"Ma_La_Xiang_Guo.jpg","views":25938},{"title":"Mao tofu","name":"Mao tofu","country":"China","url":"https://en.wikipedia.org/wiki/Mao_tofu","ingredients":["fermented tofu"],"prepSummary":"The tofu is inoculated with Mucor micheli and fermented until fungal mycelium grows on the surface of the tofu creating a hairy appearance, which gives the tofu its name. Mao Tofu also contains a large diversity of fungal and bacterial communities.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/%E6%96%B9%E9%91%AB%E7%8E%89%E6%AF%9B%E8%B1%86%E8%85%90_2.jpg/960px-%E6%96%B9%E9%91%AB%E7%8E%89%E6%AF%9B%E8%B1%86%E8%85%90_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EditQ","licence":"CC BY-SA 4.0","leadFile":"方鑫玉毛豆腐_2.jpg","views":16988},{"title":"Mapo tofu","name":"Mapo tofu","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Mapo_tofu","ingredients":["Tofu","douban (fermented broadbean","chili paste)","douchi (fermented black beans)","along with minced meat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Chen_Mapo_Tofu.jpg/960px-Chen_Mapo_Tofu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0","leadFile":"Chen_Mapo_Tofu.jpg","views":144329,"langs":["ar","ca","de","es","fr","ha","hy","id","it","ja","jv","ko","nb","pt","sv","th","tl","uk","vi","zh"],"langNames":{"ar":"مابو توفو","ca":"Mapo doufu","de":"Mapo Tofu","es":"Mapo doufu","fr":"Mapo doufu","ha":"Mapo tofu","hy":"Մապո տոֆու","id":"Mapo tahu","it":"Mapo tofu","ja":"麻婆豆腐","jv":"Mapo tahu","ko":"마파두부","nb":"Mapo doufu","pt":"Mapo doufu","sv":"Mapo doufu","th":"หมาผัวโต้วฟู","tl":"Tokwang mapo","uk":"Мапо тофу","vi":"Đậu hủ Tứ Xuyên","zh":"麻婆豆腐"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Martabak manis","name":"Martabak manis","country":"Indonesia","region":"East","url":"https://en.wikipedia.org/wiki/Martabak_manis","ingredients":["Flour","hot water","baking powder","bicarbonate soda","sugar","eggs","peanut","margarine"],"prepSummary":"Terang bulan atau martabak manis adalah kudapan sejenis panekuk yang biasa dijajakan di pinggir jalan di seluruh Indonesia, Malaysia, Brunei Darussalam, Filipina dan Singapura.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Giant_Apam_Balik.jpg/960px-Giant_Apam_Balik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yun Huang Yong","licence":"CC BY 2.0","leadFile":"Giant_Apam_Balik.jpg","views":24395,"langs":["ar","bn","es","fr","he","id","ja","jv","ko","ms","th","zh"],"langNames":{"ar":"مرتبق حلو","bn":"আপাম বালিক","es":"Apam balik","fr":"Apam balik","he":"אפאם באליק","id":"Kue terang bulan","ja":"アパムバリック","jv":"Terang bulan","ko":"아팜 발릭","ms":"Apam balik","th":"อาปัมบาลิก","zh":"曼煎粿"},"sourceLanguage":"id"},{"title":"Meat pie","name":"Meat pie","country":"Italy","region":"Australian","url":"https://en.wikipedia.org/wiki/Meat_pie","ingredients":["Meat","pastry"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/MeatPie.JPG/960px-MeatPie.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0","leadFile":"MeatPie.JPG","views":61095,"langs":["ar","ca","cs","el","et","eu","fa","fr","ha","hy","id","ig","it","ja","jv","ko","tr","uk","zh"],"langNames":{"ar":"فطيرة لحم أسترالية","ca":"Pastís de carn","cs":"Masový koláč","el":"Κρεατόπιτα","et":"Lihapirukas","eu":"Meat pie","fa":"پای گوشت","fr":"Tourte à la viande","ha":"Meat pie","hy":"Մսով կարկանդակ","id":"Pai daging","ig":"Meat pie","it":"Pasticcio di carne","ja":"ミートパイ","jv":"Pai daging","ko":"고기 파이","tr":"Etli turta","uk":"М'ясний пиріг","zh":"肉馅饼"}},{"title":"Menma","name":"Menma","country":"Japan","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Menma","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Tokyoramen.jpg/960px-Tokyoramen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ja:User:Hykw-a4","licence":"CC BY-SA 3.0","leadFile":"Tokyoramen.jpg","views":31371,"langs":["ca","el","es","fr","ja","jv","ru","sv","th","tr","zh"],"langNames":{"ca":"Menma","el":"Μένμα","es":"Menma","fr":"Menma","ja":"メンマ","jv":"Menma","ru":"Мэмма","sv":"Menma","th":"เม็มมะ","tr":"Menma","zh":"筍乾"}},{"title":"Menzi (food)","name":"Menzi (food)","country":"China","region":"Liaoning","url":"https://en.wikipedia.org/wiki/Menzi_(food)","ingredients":["Tapioca starch","sesame paste","garlic","cilantro"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Dalian_Menzi.JPG/960px-Dalian_Menzi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JesseW900","licence":"CC BY-SA 4.0","leadFile":"Dalian_Menzi.JPG","views":3283,"province":"Dalian Shi","city":"Dalian","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mian Ren (Flour Figure)","name":"Mian Ren (Flour Figure)","country":"China","url":"https://en.wikipedia.org/wiki/Mian_Ren_(Flour_Figure)","views":516},{"title":"Nanpie","name":"Nanpie","country":"China","region":"Southwest Yunnan (Dehong region)","url":"https://en.wikipedia.org/wiki/Nanpie","course":"main (side dish)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/%E7%BB%BF%E5%8F%B6%E5%AE%B401.jpg/960px-%E7%BB%BF%E5%8F%B6%E5%AE%B401.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"瑞丽江的河水","licence":"CC BY-SA 4.0","leadFile":"绿叶宴01.jpg","views":899,"originClaims":["China","Myanmar"]},{"title":"Napa cabbage","name":"Napa cabbage","country":"China","url":"https://en.wikipedia.org/wiki/Napa_cabbage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Napa_cabbages.png/960px-Napa_cabbages.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bayartai","licence":"CC0","leadFile":"Napa_cabbages.png","views":146764,"notFood":"a taxon"},{"title":"Nekemias grossedentata","name":"Nekemias grossedentata","country":"China","url":"https://en.wikipedia.org/wiki/Nekemias_grossedentata","prepSummary":"The method of processing this plant was developed by the Tujia minority group 600 years ago. It involves plucking, withering, rolling, and fermenting the leaves. The fresh leaves should be withered within five hours to avoid oxidization and loss of nutrients. The rolling step produces its distinctive \"white frost\" color and enhances the flavor. Unoxidized \"white\" moyeam is also produced, but the more demanding production process for white moyeam (similar to the method by which green tea is produced) makes it more expensive than traditional moyeam.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Moyeam%27s_plant.JPG/960px-Moyeam%27s_plant.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Netkero","licence":"CC BY-SA 4.0","leadFile":"Moyeam's_plant.JPG","views":5224,"notFood":"a taxon"},{"title":"Once Upon a Bite","name":"Once Upon a Bite","country":"China","url":"https://en.wikipedia.org/wiki/Once_Upon_a_Bite","views":1178,"notFood":"a television series"},{"title":"Oriental melon","name":"Oriental melon","country":"China","url":"https://en.wikipedia.org/wiki/Oriental_melon","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Korean_melon1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"randychiu","licence":"CC BY 2.0","leadFile":"Korean_melon1.jpg","views":30272,"notFood":"a taxon"},{"title":"Ou cuisine","name":"Ou cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Ou_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/Wenzhou_glutinous_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"LindaZ03","licence":"CC BY-SA 4.0","leadFile":"Wenzhou_glutinous_rice.jpg","views":2716},{"title":"Pea shoots","name":"Pea shoots","country":"China","url":"https://en.wikipedia.org/wiki/Pea_shoots","views":18411},{"title":"Peach gum","name":"Peach gum","country":"China","url":"https://en.wikipedia.org/wiki/Peach_gum","ingredients":["Polysaccharides"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Peach_Resin_Sweet_Soup.jpg/960px-Peach_Resin_Sweet_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Peach_Resin_Sweet_Soup.jpg","views":9622},{"title":"Pig slaughter","name":"Pig slaughter","country":"China","region":"Belarusian","url":"https://en.wikipedia.org/wiki/Pig_slaughter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Pieter_bruegel_il_giovane%2C_autunno_03.JPG/960px-Pieter_bruegel_il_giovane%2C_autunno_03.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sailko","licence":"CC BY-SA 3.0","leadFile":"Pieter_bruegel_il_giovane,_autunno_03.JPG","views":31169},{"title":"Pork chop","name":"Pork chop","country":"China","region":"Austrian","url":"https://en.wikipedia.org/wiki/Pork_chop","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pork_chops_167541218.jpg/960px-Pork_chops_167541218.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"penny from Oakland, California, USA","licence":"CC BY 2.0","leadFile":"Pork_chops_167541218.jpg","views":62263,"langs":["af","es","he","it","jv","ko","vi","zh"],"langNames":{"af":"Varktjop","es":"Chuleta de cerdo","he":"צלעות חזיר","it":"Braciola di maiale","jv":"Babi rajang","ko":"폭찹","vi":"Cốt lết","zh":"豬排"}},{"title":"Q texture","name":"Q texture","country":"China","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Q_texture","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Mochi_box_from_Taiwan.jpg/960px-Mochi_box_from_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prof.lumacorno","licence":"CC BY-SA 4.0","leadFile":"Mochi_box_from_Taiwan.jpg","views":15033},{"title":"Qinghai cuisine","name":"Qinghai cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Qinghai_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":2246},{"title":"Recipes from the Garden of Contentment","name":"Recipes from the Garden of Contentment","country":"China","url":"https://en.wikipedia.org/wiki/Recipes_from_the_Garden_of_Contentment","views":2252,"notFood":"a literary work"},{"title":"Ang ku kueh","name":"Ang ku kueh","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ang_ku_kueh","ingredients":["Glutinous rice flour","mung bean","peanut"],"prepSummary":"The skin of the red tortoise cake is made from glutinous rice flour dough, mashed sweet potato, water, food coloring, sugar, oil and wheat starch. Traditionally, fillings for red tortoise cakes are made with the following ingredients: mung bean paste or ground peanuts, sugar and oil. The fillings are then placed within the dough and the tortoise shell design imprinted on the skin's surface using molds before the red tortoise cakes are steamed over a piece of banana leaf. The banana leaves enable the steam to penetrate the red tortoise cake that is resting on top and exudes a sweet fragrance when steamed.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Kue_ku_Jakarta.JPG/960px-Kue_ku_Jakarta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_ku_Jakarta.JPG","views":18078},{"title":"Roasted sweet potato","name":"Roasted sweet potato","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Roasted_sweet_potato","ingredients":["Sweet potatoes"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Gungoguma_%28roasted_sweet_potatoes%29_2.jpg/960px-Gungoguma_%28roasted_sweet_potatoes%29_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Gungoguma_(roasted_sweet_potatoes)_2.jpg","views":19347,"originClaims":["China","Japan","South Korea","Vietnam"]},{"title":"Sagittaria trifolia","name":"Sagittaria trifolia","country":"China","url":"https://en.wikipedia.org/wiki/Sagittaria_trifolia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/%E9%87%8E%E6%85%88%E5%A7%91_Sagittaria_trifolia_-%E9%AB%98%E9%9B%84%E5%8E%9F%E7%94%9F%E6%A4%8D%E7%89%A9%E5%9C%92_Kaohsiung_Original_Botanical_Garden%2C_Taiwan-_%2826111914217%29.jpg/960px-%E9%87%8E%E6%85%88%E5%A7%91_Sagittaria_trifolia_-%E9%AB%98%E9%9B%84%E5%8E%9F%E7%94%9F%E6%A4%8D%E7%89%A9%E5%9C%92_Kaohsiung_Original_Botanical_Garden%2C_Taiwan-_%2826111914217%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"阿橋 HQ","licence":"CC BY-SA 2.0","leadFile":"野慈姑_Sagittaria_trifolia_-高雄原生植物園_Kaohsiung_Original_Botanical_Garden,_Taiwan-_(26111914217).jpg","views":3545,"notFood":"a taxon"},{"title":"Salted duck egg","name":"Salted duck egg","country":"China","url":"https://en.wikipedia.org/wiki/Salted_duck_egg","ingredients":["Duck egg in brine"],"photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/Salty_egg.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Kok69~commonswiki assumed (based on copyright claims).","licence":"Public domain","leadFile":"Salty_egg.JPG","views":37902,"langs":["ca","es","id","ja","jv","ko","ms","th","tl","vi","zh"],"langNames":{"ca":"Ou d'ànec en salaó","es":"Huevo de pato en salazón","id":"Telur asin","ja":"鹹蛋","jv":"Endhog asin","ko":"셴야단","ms":"Telur masin","th":"ไข่เค็ม","tl":"Itlog na maalat","vi":"Trứng vịt muối","zh":"鹹鴨蛋"}},{"title":"The Search for General Tso","name":"The Search for General Tso","country":"United States","url":"https://en.wikipedia.org/wiki/The_Search_for_General_Tso","leadFile":"The_Search_for_General_Tso_poster.jpg","views":12067,"notFood":"a film"},{"title":"Shibajie Mahua","name":"Shibajie Mahua","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Shibajie_Mahua","views":226},{"title":"Shilin Guangji","name":"Shilin Guangji","country":"China","url":"https://en.wikipedia.org/wiki/Shilin_Guangji","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/%E4%BA%8B%E6%9E%97%E5%BB%A3%E8%A8%98%E4%B8%AD%E8%8F%AF%E6%9B%B8%E5%B1%80%E6%9C%AC%E6%89%89%E9%A0%81.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"中華書局","licence":"Public domain","leadFile":"事林廣記中華書局本扉頁.png","views":1816,"notFood":"a literary work"},{"title":"Siwawa","name":"Siwawa","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Siwawa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/%E4%B8%9D%E5%A8%83%E5%A8%83_%2828664736712%29.jpg/960px-%E4%B8%9D%E5%A8%83%E5%A8%83_%2828664736712%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caitriana Nicholson from 北京 ~ Beijing, 中国 ~ China","licence":"CC BY-SA 2.0","leadFile":"丝娃娃_(28664736712).jpg","views":1341,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Smoked egg","name":"Smoked egg","country":"China","url":"https://en.wikipedia.org/wiki/Smoked_egg","ingredients":["Eggs"],"photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Smoked_eggs_-_close-up_view.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"See-ming Lee from Hong Kong SAR, China","licence":"CC BY 2.0","leadFile":"Smoked_eggs_-_close-up_view.jpg","views":9699},{"title":"Smoked plum","name":"Smoked plum","country":"China","url":"https://en.wikipedia.org/wiki/Smoked_plum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Ubai20190901_001.jpg/960px-Ubai20190901_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ジャット","licence":"CC BY-SA 4.0","leadFile":"Ubai20190901_001.jpg","views":4321},{"title":"Stir frying","name":"Stir frying","country":"China","region":"Chinese cooking techniques","url":"https://en.wikipedia.org/wiki/Stir_frying","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Making_Stir-Fry_%283286445383%29.jpg/960px-Making_Stir-Fry_%283286445383%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0","leadFile":"Making_Stir-Fry_(3286445383).jpg","views":65521,"langs":["af","ar","ca","cs","da","es","fa","he","hu","hy","id","it","ja","jv","ko","lt","ms","my","nb","nl","pl","ru","sv","th","tr","uk","vi","zh"],"langNames":{"af":"Roerbraai","ar":"قلي سريع","ca":"Stir frying","cs":"Stir-fry","da":"Stir fry","es":"Chao (salteado)","fa":"تفت روغن داغ","he":"הקפצה","hu":"Keverve pirítás","hy":"Սթիր ֆրայ","id":"Penggongsengan","it":"Frittura al salto","ja":"炒め物","jv":"Osèng","ko":"볶기","lt":"Greitas kepimas","ms":"Goreng kilas","my":"မွှေကြော်ခြင်း","nl":"Roerbakken","nb":"Wokking","pl":"Smażenie w ruchu","ru":"Стир-фрай","sv":"Snabbstekning","th":"การผัด","tr":"Stir frying","uk":"Смаження з перемішуванням","vi":"Xào","zh":"炒"}},{"title":"Stirred dough","name":"Stirred dough","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Stirred_dough","views":280,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sweet and sour","name":"Sweet and sour","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Sweet_and_sour","prepSummary":"糖醋是中国菜裡面的一種燒法，涉及多种风格的酱汁、菜肴和烹饪方法，基本上就是醋和糖的混合物，也可根据需要加入其他调味料以调节色泽及味道。自唐朝以来，中国、东亚、东南亚的菜餚都有引入糖醋，从中世纪英格蘭飲食也出現糖醋。 欧洲和美洲也有糖醋。糖醋菜肴在中国有着悠久的历史。唐代的《烧尾宴食单》里面就有提到糖醋菜餚。","views":59046,"langs":["ar","ca","es","fi","hu","id","it","ja","jv","ko","nl","zh"],"langNames":{"ar":"حلو وحامض","ca":"Agredolç","es":"Agridulce","fi":"Hapanimelä","hu":"Édes-savanyú","id":"Asam manis","it":"Agrodolce","ja":"アグロドルチェ","jv":"Saos kecut lan legi","ko":"스윗 앤 사워","nl":"Zoetzuur","zh":"糖醋"},"sourceLanguage":"zh"},{"title":"Taoist diet","name":"Taoist diet","country":"China","url":"https://en.wikipedia.org/wiki/Taoist_diet","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":9685,"langs":["ar","ca","fr","ru","zh"],"langNames":{"ar":"حمية طاوية","ca":"Dieta taoista","fr":"Alimentation taoïste","ru":"Питание в даосизме","zh":"道教飲食"}},{"title":"Tea","name":"Tea","country":"China","region":"Indian","url":"https://en.wikipedia.org/wiki/Tea","prepSummary":"Tea is mainly grown in Asia and Africa, with smaller areas in South America and around the Black and Caspian Seas. The four biggest tea-producing countries are China, India, Kenya and Sri Lanka, together representing 81% of world tea production. Smaller hubs of production include such places as São Miguel Island, Azores, in Portugal, and Guria, in Georgia. In 2022, global production of tea was 29.8 million tonnes, led by China with 49% and India with 20% of the world total.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Longjing_tea_steeping_in_gaiwan.jpg/960px-Longjing_tea_steeping_in_gaiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Longjing_tea_steeping_in_gaiwan.jpg","views":418751,"langs":["af","am","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","gu","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","km","kn","ko","ku","lo","lt","lv","mg","ml","mn","mr","ms","my","nb","ne","nl","or","pa","pl","pt","ro","ru","si","sk","sl","so","sr","sv","sw","ta","te","tg","th","tl","tr","uk","ur","uz","vi","zh","zu"],"langNames":{"af":"Tee","am":"ሻይ","ar":"شاي","as":"চাহ","az":"Çay (içki)","bg":"Чай","bn":"চা","ca":"Te","cs":"Čaj","cy":"Te","da":"Te","de":"Tee","el":"Τσάι","es":"Té","et":"Tee (jook)","eu":"Te (edaria)","fa":"چای","fi":"Tee","fr":"Thé","ga":"Tae","gl":"Té","gu":"ચા","he":"תה","hi":"चाय","hr":"Čaj","hu":"Tea (ital)","hy":"Թեյ","id":"Teh","is":"Te","it":"Tè","ja":"茶","jv":"Tèh","ka":"ჩაი","kk":"Шай","km":"តែ","kn":"ಚಹಾ","ko":"차 (음료)","ku":"Çay (vexwarin)","lo":"ຊາ","lt":"Arbata","lv":"Tēja","mg":"Dite (zava-pisotro)","ml":"ചായ","mn":"Цай","mr":"चहा","ms":"Teh","my":"လက်ဖက်","ne":"चिया","nl":"Thee (drank)","nb":"Te","or":"ଚା’","pa":"ਚਾਹ","pl":"Herbata","pt":"Chá","ro":"Ceai","ru":"Чай","si":"තේ","sk":"Čaj","sl":"Čaj","so":"Shaax","sr":"Чај","sv":"Te","sw":"Chai","ta":"தேநீர்","te":"తేనీరు","tg":"Чой","th":"ชา","tl":"Tsaa","tr":"Çay (içecek)","uk":"Чай","ur":"چائے","uz":"Choy","vi":"Trà","zh":"茶","zu":"Itiye"}},{"title":"Tianjin preserved vegetable","name":"Tianjin preserved vegetable","country":"China","region":"Tianjin","url":"https://en.wikipedia.org/wiki/Tianjin_preserved_vegetable","prepSummary":"冬菜為中國傳統醃菜，以大白菜、食盐水、蒜為主要材料。以天津、四川南充、潮汕地都出產者最有名。使用蒜的又称荤冬菜，对应未加蒜的素冬菜。 常用於調劑清淡菜式，而非像泡菜或酸菜作日常食用。天津冬菜家庭制作1斤成品需3斤白菜，3两蒜，2两盐。将白菜风干晾晒脱水至1斤左右，切碎，加盐、蒜末拌匀，继续脱水至成品。富含鲜味成分，是天津式馄饨、潮汕砂锅粥和很多汤菜的必备辅料。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Tian_jian_preserved_vegetable_%E5%A4%A9%E6%B4%A5%E5%86%AC%E8%8F%9C.JPG/960px-Tian_jian_preserved_vegetable_%E5%A4%A9%E6%B4%A5%E5%86%AC%E8%8F%9C.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Glane23","licence":"CC BY-SA 3.0","leadFile":"Tian_jian_preserved_vegetable_天津冬菜.JPG","views":5861,"langs":["es","id","ko","th","zh"],"langNames":{"es":"Conserva de verdura de Tianjin","id":"Tongcai","ko":"둥차이","th":"ตั้งฉ่าย","zh":"冬菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tianmian sauce","name":"Tianmian sauce","country":"China","region":"Northern","url":"https://en.wikipedia.org/wiki/Tianmian_sauce","ingredients":["Flour","salt"],"prepSummary":"Although terms such as \"sweet bean sauce\" and \"sweet bean paste\" are used to describe the sauce, it is primarily made from fermented wheat flour. A mixture of approximately 95% of wheat flour to 5% of soybean is used.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Sweetnoodlesauce.jpg/960px-Sweetnoodlesauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Sweetnoodlesauce.jpg","views":22708,"langs":["es","fa","fr","id","ja","jv","ko","pt","th","zh"],"langNames":{"es":"Salsa de judía dulce","fa":"سس تیان‌میان","fr":"Sauce tianmianjiang","id":"Saus tianmian","ja":"甜麺醤","jv":"Saos tianmian","ko":"톈몐장","pt":"Tian mian jiang","th":"ซอสเถียนเมี่ยน","zh":"甜面酱"}},{"title":"Tiger-skin peppers","name":"Tiger-skin peppers","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Tiger-skin_peppers","views":1477,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ch'ang Ming","name":"Ch'ang Ming","country":"China","url":"https://en.wikipedia.org/wiki/Ch'ang_Ming","views":1704},{"title":"Water Banquet","name":"Water Banquet","country":"China","url":"https://en.wikipedia.org/wiki/Water_Banquet","prepSummary":"Le banquet d'eau ( ; en anglais : ) est un repas traditionnel constitué d'un ensemble de plats chinois comprenant huit plats froids et 16 plats chauds cuits dans divers bouillons, jus de viande et soupes. Cette spécialité culinaire chinoise est considérée comme l'une des « Trois merveilles de Luoyang » — l'une des anciennes capitales chinoises située dans le Henan — avec la pivoine et les grottes de Longmen. Ce repas cérémonial est utilisé pour accueillir des invités prestigieux ou pour des célébrations importantes.","views":2218,"langs":["fr"],"langNames":{"fr":"Banquet d'eau"},"sourceLanguage":"fr"},{"title":"Wei Chuan Foods Corporation","name":"Wei Chuan Foods Corporation","country":"China","url":"https://en.wikipedia.org/wiki/Wei_Chuan_Foods_Corporation","views":4084,"notFood":"a business"},{"title":"Wei-Chuan USA","name":"Wei-Chuan USA","country":"China","url":"https://en.wikipedia.org/wiki/Wei-Chuan_USA","views":1579,"notFood":"a business"},{"title":"Wéng cài","name":"Wéng cài","country":"China","url":"https://en.wikipedia.org/wiki/W%C3%A9ng_c%C3%A0i","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":79,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"notFood":"a taxon"},{"title":"Wild rice","name":"Wild rice","country":"China","region":"Canadian","url":"https://en.wikipedia.org/wiki/Wild_rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Zizania_palustris_%2820150198216%29.jpg/960px-Zizania_palustris_%2820150198216%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt Lavin from Bozeman, Montana, USA","licence":"CC BY-SA 2.0","leadFile":"Zizania_palustris_(20150198216).jpg","views":132029,"langs":["ar","ca","de","es","eu","fa","fi","fr","gl","he","hr","hu","id","it","ja","ka","ko","lt","lv","mg","ms","nb","nl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"ar":"أرز بري","ca":"Zizania","de":"Wasserreis","es":"Zizania","eu":"Basa arroz","fa":"برنج وحشی","fi":"Intiaaniriisit","fr":"Zizanie","gl":"Arroz salvaxe","he":"אורז בר","hr":"Divlja riža","hu":"Vadrizs","id":"Padi liar","it":"Zizania","ja":"マコモ属","ka":"ზიზანია","ko":"줄속","lt":"Zizanija","lv":"Tuskaroras","mg":"Zizania","ms":"Zizania","nl":"Wilde rijst","nb":"Villris","pt":"Zizania","ru":"Цицания","sv":"Vildris","tr":"Zizania","uk":"Дикий рис","vi":"Lúa hoang dã","zh":"菰属"},"notFood":"a taxon"},{"title":"Wine in China","name":"Wine in China","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Wine_in_China","prepSummary":"中国葡萄酒是指中国出产的葡萄酒，有着数千年的历史。1892年，中国首家近代新型葡萄酒厂张裕葡萄酿酒公司成立，代表中国工业化酿造葡萄酒的开始。改革开放以后，中国葡萄酒产业发展迅速。据2015年统计，中国葡萄园面积82万公顷、居世界第二，葡萄酒产量11亿升、居世界第九，葡萄酒消费量16亿升、居世界第五。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/%E4%B8%AD%E5%9B%BD%E6%9C%80%E6%97%A9%E7%9A%84%E8%91%A1%E8%90%84%E8%97%A4.jpg/960px-%E4%B8%AD%E5%9B%BD%E6%9C%80%E6%97%A9%E7%9A%84%E8%91%A1%E8%90%84%E8%97%A4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaziiDozen","licence":"CC BY-SA 4.0","leadFile":"中国最早的葡萄藤.jpg","views":15322,"langs":["de","fi","fr","hu","it","nl","ru","sr","sv","th","uk","zh"],"langNames":{"de":"Weinbau in China","fi":"Viinintuotanto Kiinassa","fr":"Viticulture en Chine","hu":"Kína szőlőtermesztése és borászata","it":"Viticoltura in Cina","nl":"Wijnbouw in China","ru":"Виноделие в Китае","sr":"Kinesko vino","sv":"Kinesiska viner","th":"เหล้าจีน","uk":"Виноробство в Китаї","zh":"中国葡萄酒"},"sourceLanguage":"zh"},{"title":"Wok Express","name":"Wok Express","country":"China","url":"https://en.wikipedia.org/wiki/Wok_Express","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Wok_Express_Logo.jpg/960px-Wok_Express_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lenwe515","licence":"CC BY-SA 4.0","leadFile":"Wok_Express_Logo.jpg","views":1563},{"title":"The Woks of Life","name":"The Woks of Life","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/The_Woks_of_Life","views":1242},{"title":"Wuliangye","name":"Wuliangye","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Wuliangye","leadFile":"Wuliangye_logo.svg.png","views":16612,"notFood":"a business","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Wushi Zhongkuilu","name":"Wushi Zhongkuilu","country":"China","url":"https://en.wikipedia.org/wiki/Wushi_Zhongkuilu","views":1215,"notFood":"a literary work"},{"title":"Xiaochi","name":"Xiaochi","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Xiaochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/TWOysterOmeletRichy.jpg/960px-TWOysterOmeletRichy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Richy on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"TWOysterOmeletRichy.jpg","views":6362},{"title":"Xifengjiu","name":"Xifengjiu","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Xifengjiu","prepSummary":"西凤酒产于陕西省宝鸡市凤翔区柳林镇，為中國四大名酒之一，白酒香型分类中为凤香型白酒，。具有乙酸乙酯和己酸乙酯为主的复合香气。 凤翔古称雍，是周秦发祥之地，有非常悠久的酿酒历史。以柳林镇所酿造的为上乘，唐朝时取周文王时“凤凰集于岐山，飞鸣过雍”的典故，将雍州改称“凤翔”。又由于凤翔位于关中西部，称此地“西府凤翔”。自唐朝开始定此酒为“西凤酒”。时至今日，民间仍流传着“开坛香十里，隔壁醉三家”（唐）、“东湖柳、西凤酒、女人手”（宋）、“烧坊遍地，满城飘香”，“知味停车，闻香下马”（明）的佳话。 西凤酒属凤香型大麯酒的典型代表，其主要原料为高粱和泉水。製麯原料是大麦和豌豆。其酿制方法不同于一般白酒，西凤酒利用土窖和大型容器——酒海。西凤酒色泽清澈透明，香气清芬，酒味醇厚、清洌。 1952年第一届全国评酒会将陕西省西凤酒厂生产的西凤酒评选为中国四大名酒之一。西凤酒为中国地理标志产品，保护范围陕西省凤翔县所辖行政区域。","leadFile":"Xifengjiu_icon_logo.svg.png","views":3568,"langs":["zh"],"langNames":{"zh":"西凤酒"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Xuzhou cuisine","name":"Xuzhou cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Xuzhou_cuisine","views":1237},{"title":"Xuzhou's Diet","name":"Xuzhou's Diet","country":"China","url":"https://en.wikipedia.org/wiki/Xuzhou's_Diet","views":113},{"title":"Yanbangcai","name":"Yanbangcai","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Yanbangcai","views":1647,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yangcheng Lake large crab","name":"Yangcheng Lake large crab","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Yangcheng_Lake_large_crab","prepSummary":"Chinese mitten crabs spend most of their lives in fresh water and return to the sea to breed (catadromous). Spawning crabs average around in length. In late August, sexual instincts awaken and they begin migrating downstream to the sea, away from their feeding grounds. During this migration, the crabs reach puberty and develop their sex organs. The crabs begin to breed in the brackish waters in late fall. The males arrive first and stay in the brackish waters all winter; the females arrive after. The eggs are laid within 24 hours of mating, then attached to the abdomen of the female. After the eggs are attached, the female leaves immediately, heading to the mouth of the river.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/EriocheirSinensis1.jpg/960px-EriocheirSinensis1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian Fischer","licence":"CC BY-SA 3.0","leadFile":"EriocheirSinensis1.jpg","views":478,"langs":["bg","ca","cs","cy","da","de","es","et","fi","fr","hu","id","is","it","ja","ko","lt","lv","nb","nl","pl","pt","ro","ru","sr","sv","th","tr","uk","vi","zh"],"langNames":{"bg":"Китайски ръкавичен краб","ca":"Cranc xinès","cs":"Krab říční","cy":"Cranc manegog Tsieina","da":"Kinesisk uldhåndskrabbe","de":"Chinesische Wollhandkrabbe","es":"Eriocheir sinensis","et":"Hiina villkäppkrabi","fi":"Villasaksirapu","fr":"Crabe chinois","hu":"Gyapjasollós rák","id":"Eriocheir sinensis","is":"Kínverskur vettlingakrabbi","it":"Eriocheir sinensis","ja":"チュウゴクモクズガニ","ko":"참게","lt":"Gauruotažnyplis krabas","lv":"Ķīnas cimdiņkrabis","nl":"Chinese wolhandkrab","nb":"Kinaullhåndskrabbe","pl":"Krab wełnistoszczypcy","pt":"Caranguejo-peludo-chinês","ro":"Eriocheir sinensis","ru":"Китайский мохнаторукий краб","sr":"Eriocheir sinensis","sv":"Kinesisk ullhandskrabba","th":"ปูขน (ปูก้ามขน)","tr":"Kıllı yengeç","uk":"Мохнорукий краб китайський","vi":"Cà ra","zh":"中華絨螯蟹"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yellow-hair chicken","name":"Yellow-hair chicken","country":"China","url":"https://en.wikipedia.org/wiki/Yellow-hair_chicken","views":1937},{"title":"Yuan Mei","name":"Yuan Mei","country":"China","url":"https://en.wikipedia.org/wiki/Yuan_Mei","prepSummary":"袁枚。字子才，號简斋，别號随園老人，時稱隨園先生，浙江錢塘縣（今浙江杭州）人，祖籍浙江慈谿，清代诗人、文學家、散文家、美食家。年廿四中進士，曾官溧水、江浦、沭陽、江寧等地知縣，約三十八歲辭官還鄉，致仕之後因投資地產有道，家財萬貫。官至縣令，追贈二品奉政大夫。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/88/YuanMeiLuoPingI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Luo Ping","licence":"Public domain","leadFile":"YuanMeiLuoPingI.jpg","views":6473,"langs":["ar","ca","de","es","fr","hi","it","ja","ko","nb","nl","pa","pl","ru","sv","tr","uk","ur","uz","zh"],"langNames":{"ar":"يوان مي","ca":"Yuan Mei","de":"Yuan Mei","es":"Yuan Mei","fr":"Yuan Mei","hi":"युआन मेइ","it":"Yuan Mei","ja":"袁枚","ko":"원매 (청나라)","nl":"Yuan Mei","nb":"Yuan Mei","pa":"ਯੁਆਨ ਮੇਈ","pl":"Yuan Mei","ru":"Юань Мэй","sv":"Yuan Mei","tr":"Yuan Mei","uk":"Юань Мей","ur":"یوآن میئی","uz":"Yuan Mei","zh":"袁枚"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Yuanxiao","name":"Yuanxiao","country":"China","url":"https://en.wikipedia.org/wiki/Yuanxiao","prepSummary":"元宵是一种華人传统节令食品，通常由糯米製成的，包有餡料。 北方人依照习俗通常在农历正月十五元宵节和新年烹制食用，吃元宵象征家庭像月圆一样团圆，寄托了人们对未来生活的美好愿望。曾有多种名称，如麵繭、粉果、元宝、汤饼、圆不落角等。 元宵制作過程和汤圆並不相同。元宵通常有餡料，並由人工層層摇制而成，因此制作元宵称为“摇元宵”。现在多用机器代替人力制作。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Yuanhsiao_%28yuanxiao%29_and_tangyuan.jpg/960px-Yuanhsiao_%28yuanxiao%29_and_tangyuan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LHD","licence":"CC BY-SA 4.0","leadFile":"Yuanhsiao_(yuanxiao)_and_tangyuan.jpg","views":7035,"langs":["fr","ja","zh"],"langNames":{"fr":"Yuanxiao","ja":"元宵","zh":"元宵"},"sourceLanguage":"zh"},{"title":"Arroz chaufa","name":"Arroz chaufa","country":"Peru","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Arroz_chaufa","ingredients":["Rice","egg","soy sauce","Chinese onions"],"prepSummary":"El arroz chaufa o simplemente chaufa, es un tipo de arroz frito consumido en Perú. Forma parte del estilo gastronómico tusán, siendo parte de la cual se denomina como cocina chifa. Es el plato más representativo de esta cocina. Consiste en un arroz frito con verduras, que generalmente incluye cebolletas, huevos y una proteína, cocinado rápidamente a fuego alto, a menudo en un wok y aderezado con salsa de soja y aceite. La persona especializada en la elaboración del arroz chaufa recibe el nombre de «chaufero».","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Arroz_Chaufa_%282663617900%29.jpg/960px-Arroz_Chaufa_%282663617900%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0","leadFile":"Arroz_Chaufa_(2663617900).jpg","views":40351,"langs":["es","eu","id","jv","ko","pl"],"langNames":{"es":"Arroz chaufa","eu":"Arroz chaufa","id":"Arroz chaufa","jv":"Arroz chaufa","ko":"아로스 차우파","pl":"Arroz chaufa"},"sourceLanguage":"es"},{"title":"Babi panggang","name":"Babi panggang","country":"Indonesia","region":"North Sumatra","url":"https://en.wikipedia.org/wiki/Babi_panggang","prepSummary":"Babi panggang merujuk kepada aneka jenis hidangan Indonesia yang terbuat dari daging babi yang dipanggang. Di Indonesia terdapat beberapa jenis hidangan babi panggang yang terkenal, antara lain babi panggang karo (lazim disingkat BPK), bipang ambawang, dan babi panggang merah.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Panggang_1.JPG/960px-Panggang_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Panggang_1.JPG","views":16704,"langs":["es","id","jv","ms","nl"],"langNames":{"es":"Babi panggang","id":"Babi panggang (Indonesia)","jv":"Babi panggang","ms":"Babi panggang","nl":"Babi pangang"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bánh bao bánh vạc","name":"Bánh bao bánh vạc","country":"Vietnam","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_bao_b%C3%A1nh_v%E1%BA%A1c","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/B%C3%A1nh_bao_b%C3%A1nh_v%E1%BA%A1c_-_hoi_an_%282024%29.jpg/960px-B%C3%A1nh_bao_b%C3%A1nh_v%E1%BA%A1c_-_hoi_an_%282024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Bánh_bao_bánh_vạc_-_hoi_an_(2024).jpg","views":5500,"langs":["vi"],"langNames":{"vi":"Bánh hoa hồng trắng"}},{"title":"Bar Chinois","name":"Bar Chinois","country":"United States","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Bar_Chinois","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Bar_Chinois.jpg/960px-Bar_Chinois.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dclemens1971","licence":"CC BY 4.0","leadFile":"Bar_Chinois.jpg","views":323,"notFood":"a restaurant"},{"title":"British Chinese cuisine","name":"British Chinese cuisine","country":"China","region":"Liverpool","url":"https://en.wikipedia.org/wiki/British_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Yummy_Kitchen_Chinese_take-away.jpg/960px-Yummy_Kitchen_Chinese_take-away.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikociewie","licence":"CC0","leadFile":"Yummy_Kitchen_Chinese_take-away.jpg","views":27855},{"title":"Canadian Chinese cuisine","name":"Canadian Chinese cuisine","country":"China","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Canadian_Chinese_cuisine","prepSummary":"加拿大中国菜是一种源自中国菜系、由加拿大华人发展出的独特料理体系。它是加拿大最早出现并广泛供应的中式菜肴形式。早期的粤籍移民在烹饪过程中，根据当地食材条件和西方人的口味偏好，对传统中餐进行了改良与创新。这一烹调风格的形成过程与美式中餐的发展轨迹相似。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Orange_Ginger_Beef_%282410442919%29.jpg/960px-Orange_Ginger_Beef_%282410442919%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0","leadFile":"Orange_Ginger_Beef_(2410442919).jpg","views":17254,"langs":["ar","id","pt","zh"],"langNames":{"ar":"مطبخ صيني كندي","id":"Hidangan Tionghoa-Kanada","pt":"Culinária sino-canadense","zh":"加拿大中国菜"},"sourceLanguage":"zh"},{"title":"Chifa","name":"Chifa","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Chifa","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":44141,"langs":["es","fr","ja","pl","ru","zh"],"langNames":{"es":"Gastronomía chifa","fr":"Chifa","ja":"チーファ","pl":"Chifa","ru":"Чифа","zh":"秘鲁中餐"}},{"title":"Chow mein sandwich","name":"Chow mein sandwich","country":"United States","region":"Massachusetts","url":"https://en.wikipedia.org/wiki/Chow_mein_sandwich","ingredients":["Hamburger-style bun","chow mein"],"prepSummary":"チャーメン・サンドイッチとは、ブラウングレイビーで和えたチャーメン（炒麺、中華焼きそば）をハンバーガー用のバンズで挟んだサンドイッチ。マサチューセッツ州フォールリバーで1930年代か1940年代に生み出された。および隣接するロードアイランド州の一部地域で中華料理店の人気メニューとなっているや高齢者センターに提供されている。フォールリバー出身の著名なシェフ、は自身のテレビ番組でチャーメン・サンドイッチを紹介したことがある。 注文には野菜の有無によって「strained（濾す）」と「not strained（濾さない）」の区別がある。「strained」が野菜抜きを意味する。パン抜きのチャーメンと同様に野菜としてはセロリ、玉ねぎ、もやしが用いられ、さらに豚肉、鶏肉、牛肉、エビなどが加えられる。 この料理は東海岸に広まっていたが、1940年代の最盛期を過ぎるとフォールリバー近辺を除いて廃れていった。フォールリバーに近いボストンでは知られていないが、ニューヨーク市コニーアイランドにあるネイサンズの店舗では少なくとも2013年に至るまでメニューに載っていた。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Chow-Mein-Sandwich-at-Mee-Sum-in-Fall-River-MA2-519x780%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tapakip","licence":"CC0","leadFile":"Chow-Mein-Sandwich-at-Mee-Sum-in-Fall-River-MA2-519x780(1).jpg","views":16629,"langs":["ar","id","ja","jv"],"langNames":{"ar":"شطيرة شومن","id":"Roti lapis chow mein","ja":"チャーメン・サンドイッチ","jv":"Chow mein roti isi"},"sourceLanguage":"ja","province":"Bristol County","city":"Fall River","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Don Chow Tacos","name":"Don Chow Tacos","country":"United States","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Don_Chow_Tacos","leadFile":"DonChowTacosLogo.jpg","views":887},{"title":"Egg tart","name":"Egg tart","country":"United Kingdom","region":"Guangzhou","url":"https://en.wikipedia.org/wiki/Egg_tart","ingredients":["Flour","butter","sugar","egg","custard","milk"],"prepSummary":"Las tartaletas de huevo o tartaletas de crema de huevo son variedades de la tarta portuguesa popular en muchos lugares del mundo y especialmente en las cocinas de China y Europa occidental. Consiste en un exterior de pasta relleno con crema de huevo y horneado.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/HK_SSP_%E9%95%B7%E6%B2%99%E7%81%A3_Cheung_Sha_Wan_%E6%B7%B1%E7%9B%9B%E8%B7%AF_Sham_Shing_Road_%E6%B3%93%E6%99%AF%E6%BB%99%E5%95%86%E5%A0%B4_Banyan_Mall_shop_%E8%9B%8B%E6%92%BB%E7%8E%8B_King_Bakery_Studio_December_2019_SS2_egg_tarts.jpg/960px-HK_SSP_%E9%95%B7%E6%B2%99%E7%81%A3_Cheung_Sha_Wan_%E6%B7%B1%E7%9B%9B%E8%B7%AF_Sham_Shing_Road_%E6%B3%93%E6%99%AF%E6%BB%99%E5%95%86%E5%A0%B4_Banyan_Mall_shop_%E8%9B%8B%E6%92%BB%E7%8E%8B_King_Bakery_Studio_December_2019_SS2_egg_tarts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LNAM Haoi","licence":"CC BY-SA 4.0","leadFile":"HK_SSP_長沙灣_Cheung_Sha_Wan_深盛路_Sham_Shing_Road_泓景滙商場_Banyan_Mall_shop_蛋撻王_King_Bakery_Studio_December_2019_SS2_egg_tarts.jpg","views":81207,"langs":["ar","az","ca","es","eu","fa","fr","he","hy","id","ja","jv","ko","ms","nl","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"تارت البيض","az":"Sarı halva","ca":"Cassoleta d'ou","es":"Tartaleta de huevo","eu":"Arrautza tartaleta","fa":"حلوازرده","fr":"Tarte aux œufs","he":"טארט ביצים","hy":"Ձվային տարտ","id":"Tar telur","ja":"エッグタルト","jv":"Tart endhog","ko":"단탓","ms":"Tart telur","nl":"Eiertaartje","ru":"Яичный тарт","th":"ทาร์ตไข่","tr":"Yumurta tartı","uk":"Яєчний тарт","vi":"Tart trứng","zh":"蛋撻"},"sourceLanguage":"es"},{"title":"Imperial Dynasty (restaurant)","name":"Imperial Dynasty (restaurant)","country":"United States","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Imperial_Dynasty_(restaurant)","views":1421,"notFood":"a restaurant"},{"title":"Jar jow","name":"Jar jow","country":"China","region":"East London","url":"https://en.wikipedia.org/wiki/Jar_jow","course":"Main course","views":6324},{"title":"Malaysian Chinese cuisine","name":"Malaysian Chinese cuisine","country":"China","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Malaysian_Chinese_cuisine","prepSummary":"馬來西亞中國菜源自早期华人移民及其后裔的烹饪传统。他们在马来西亚文化的影响下，以及随着华人移居马来西亚的浪潮中，对自身的烹饪传统进行了适应与改良。 馬來西亞中國菜的主体，是一个兼容并蓄的菜肴库，其根基主要来自闽菜、粤菜、客家菜和潮州菜。这些早期移民定居于当时英属马来亚和婆罗洲的不同地区，他们带来了自己独特的饮食传统和食谱。这些传统在保持鲜明中华特色的同时，也逐渐融入了马来西亚新家园的在地风味。 举例而言，海南鸡饭通常会以热带的班兰叶调味，并搭配辣椒酱蘸食，其风味已与海南岛当地的典型鸡肉菜肴截然不同。其中一些食物和食谱与特定的城镇或村庄紧密联系，最终发展成为标志性的美食，并在今日获得了全国性的普及和声誉。 在华人社区集中的地区，中餐尤其随处可见。从路边摊、小贩中心、传统咖啡店，到全国各地的时尚咖啡馆和高档餐厅，都能见到它们的身影。 许多华人菜肴以猪肉为主要成分，但也会提供鸡肉作为替代品，以满足更广泛社群中的穆斯林顾客。部分华人餐厅甚至获得了清真认证。 Category:中式融合菜 Category:馬來西亞飲食","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Penangckt.JPG/960px-Penangckt.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Chensiyuan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Penangckt.JPG","views":10621,"langs":["ar","ms","zh"],"langNames":{"ar":"مطبخ صيني ماليزي","ms":"Masakan Cina Malaysia","zh":"馬來西亞中國菜"},"sourceLanguage":"zh"},{"title":"Manapua","name":"Manapua","country":"China","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Manapua","ingredients":["Pork"],"prepSummary":"Manapua adalah makanan khas Hawaii, Amerika Serikat yang diadaptasi dari bakpao khas Tiongkok, khususnya dari char siu bao. Bakpao ini kemudian dikenal sebagai manapua, yang konon merupakan lakuran dari frasa Hawaii mea ʻono puaʻa, yang jika diterjemahkan secara literal adalah \"kue babi\". Mea ʻono merujuk pada makanan apa pun yang mencakup hidangan penutup, kue, pastri, kue kering. Sementara puaʻa berarti \"babi\".","course":"Hot, room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Mnpa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chedlund808","licence":"CC BY-SA 4.0","leadFile":"Mnpa.jpg","views":10016,"langs":["id"],"langNames":{"id":"Manapua"},"sourceLanguage":"id"},{"title":"Pastel (Brazilian food)","name":"Pastel (Brazilian food)","country":"Brazil","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Pastel_(Brazilian_food)","prepSummary":"Pastel é um alimento composto por uma massa à base de farinha, que é frita ou assada e contém um recheio doce ou salgado. É um dos alimentos mais frequentemente encontrados em carrinhos de rua e centros de comércio popular em diferentes países. No Brasil, o pastel assume um formato característico retangular ou em meia-lua e geralmente é frito, levando por vezes o nome de \"pastel de feira\", em referência à sua tradicional comercialização em feiras livres pelo país. Há, ainda, versões assadas, como o \"pastel de forno\". Em Portugal, o pastel consiste em uma porção de massa que assume formatos div","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Brazilian_pastel.jpg/960px-Brazilian_pastel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BuenosAiresPhotographer","licence":"CC BY-SA 2.0","leadFile":"Brazilian_pastel.jpg","views":22019,"langs":["ar","hy","ko","pt","ru","uk"],"langNames":{"ar":"باستيل (طعام)","hy":"Պաստել (ուտեստ)","ko":"파스테우","pt":"Pastel (culinária)","ru":"Пастель (блюдо)","uk":"Пастель (страва)"},"sourceLanguage":"pt"},{"title":"St. Paul sandwich","name":"St. Paul sandwich","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/St._Paul_sandwich","ingredients":["White bread","egg foo young patty","pickle slices","white onion","mayonnaise","lettuce","tomatoes"],"prepSummary":"El sándwich St. Paul es un tipo de sándwich disponible en los restaurantes chino-estadounidense de San Luis (Misuri) y consistente en una porción de huevo fu yung (hecha de brotes de soja y cebolla picada) servida con pepinillos en rodajas, cebolla blanca, mayonesa, lechuga y tomate entre dos rebanadas de pan blanco.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/STP_Sandwich_004.jpg/960px-STP_Sandwich_004.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adam Michalski","licence":"CC BY 3.0","leadFile":"STP_Sandwich_004.jpg","views":30719,"langs":["ar","es","id","ja","jv"],"langNames":{"ar":"شطيرة سانت بول","es":"Sándwich St. Paul","id":"Roti lapis St. Paul","ja":"セントポール・サンドイッチ","jv":"Roti lapis St. Paul"},"sourceLanguage":"es"},{"title":"Salt and pepper chips","name":"Salt and pepper chips","country":"China","region":"Liverpool","url":"https://en.wikipedia.org/wiki/Salt_and_pepper_chips","ingredients":["Chips","bell peppers","chili peppers","onions"],"course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Chicken_burger_with_salt_and_pepper_chips.jpg/960px-Chicken_burger_with_salt_and_pepper_chips.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pete","licence":"CC BY 2.0","leadFile":"Chicken_burger_with_salt_and_pepper_chips.jpg","views":25861,"langs":["ar"],"langNames":{"ar":"رقائق بطاطا بالملح والفلفل"}},{"title":"Tallarín saltado","name":"Tallarín saltado","country":"Peru","region":"Chinese fusion","url":"https://en.wikipedia.org/wiki/Tallar%C3%ADn_saltado","ingredients":["Fideos","verduras","carne","salsa de soya","aceite de sésamo."],"prepSummary":"El tallarín saltado es un plato típico de la gastronomía peruana, propio de la cocina chifa. Es la versión local peruana del plato chino conocido internacionalmente como chow mein. El nombre del plato proviene de la técnica conocida como «saltear», en la cual se fríe la comida a fuego fuerte y en pequeños trozos. Para elaborar este plato se saltean una porción de tallarines cocidos, verduras y porciones de carne al gusto. La sazón o aderezo proviene del sillao, el aceite de sésamo y las especias chinas. Cuando el tallarín saltado se combina con arroz chaufa en un solo plato servido de forma ge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Tallarin_Saltado_Peru.jpg/960px-Tallarin_Saltado_Peru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AgainErick","licence":"CC BY-SA 3.0","leadFile":"Tallarin_Saltado_Peru.jpg","views":8348,"langs":["es","id","ko"],"langNames":{"es":"Tallarín saltado","id":"Tallarín saltado","ko":"타야린 살타도"},"sourceLanguage":"es"},{"title":"Hainanese chicken rice","name":"Hainanese chicken rice","country":"China","region":"Hainanese","url":"https://en.wikipedia.org/wiki/Hainanese_chicken_rice","ingredients":["Chicken","chicken stock","chicken fat","rice","cucumbers"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Hainanese_Chicken_Rice.jpg/960px-Hainanese_Chicken_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Terence assumed (based on copyright claims).","licence":"CC BY 2.5","leadFile":"Hainanese_Chicken_Rice.jpg","views":152325,"langs":["ca","es","fa","fr","hy","id","it","ja","jv","ko","ms","th","tl","uk","vi","zh"],"langNames":{"ca":"Pollastre amb arròs de Hainan","es":"Pollo con arroz de Hainan","fa":"پلو جوجه هاینانس","fr":"Riz au poulet hainanais","hy":"Հայնանյան հավով բրինձ","id":"Nasi ayam Hainan","it":"Riso con pollo all'hainanese","ja":"海南鶏飯","jv":"Sega pitik Hainan","ko":"하이난 치킨라이스","ms":"Nasi ayam Hainan","th":"ข้าวมันไก่","tl":"Manok at kaning Hainanes","uk":"Курка з рисом по-хайнаньськи","vi":"Cơm gà Hải Nam","zh":"海南雞飯"}},{"title":"Hainanese curry rice","name":"Hainanese curry rice","country":"Singapore","region":"Chineseoutside China","url":"https://en.wikipedia.org/wiki/Hainanese_curry_rice","ingredients":["braised gravy"],"prepSummary":"海南カレーライス（かいなんカレーライス、別称としてハイナニーズカレーライス、海南咖喱飯とも。英語:Hainanese curry rice）とは、炊いた白米にカレーと肉汁をかけたシンガポール料理。カレーチキンやポークチョップ、チャプチャイ（中華風の野菜炒め）、扣肉（豚肉の炒め物）等が付け合わせられるのが特徴である。海南島出身者によって考案された料理ではあるものの、中国・海南省の料理ではなく、シンガポール料理の一種である。","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Hainanese_Curry_Rice_by_Banej.jpg/960px-Hainanese_Curry_Rice_by_Banej.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Hainanese_Curry_Rice_by_Banej.jpg","views":3737,"langs":["id","ja"],"langNames":{"id":"Nasi kari Hainan","ja":"海南カレーライス"},"sourceLanguage":"ja"},{"title":"Khao kaeng","name":"Khao kaeng","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khao_kaeng","ingredients":["Steamed rice","curry (various types)","with side dishes like vegetables","pickled items or eggs"],"prepSummary":"ข้าวแกง หรือ ข้าวราดแกง อาหารคาวชนิดหนึ่ง ที่เกิดจากการนำกับข้าวประเภทต่างๆ มาราดลงบนข้าวสวย หรืออาจเป็นชุดตั้งโต๊ะ กับข้าวประกอบด้วยแกงเผ็ดและของเคียงแก้เผ็ดเป็นสำคัญ นอกจากแกงเผ็ด ยังมีผัดเผ็ด และอาจมีน้ำพริก ส่วนของเคียงแก้เผ็ด มักเป็นของทอด เช่น ปลาทอด เนื้อทอด กุนเชียงทอด และไข่ทั้งหลาย และผัดต่าง ๆ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/d/db/Thai_Food_in_street.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"MOs810","licence":"CC BY-SA 4.0","leadFile":"Thai_Food_in_street.JPG","views":4209,"langs":["th"],"langNames":{"th":"ข้าวแกง"},"sourceLanguage":"th"},{"title":"Khao kha mu","name":"Khao kha mu","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khao_kha_mu","ingredients":["pork knuckles","steamed rice","half spiced corned egg","lettuce pickles","blanched kale","fresh bird's eye chili peppers","garlic with dipping sour","spicy sauce"],"prepSummary":"ขาหมูพะโล้ หรือ ข้าวขาหมู เป็นอาหารไทย ที่มีต้นกำเนิดมาจากประเทศจีนเป็นอาหารที่สามารถกินเป็นอาหารจานเดียวหรือแยกกินกับข้าวต่างหากก็ได้เป็นอาหารที่มีวิธีการทำโดยการ นำขาหมูส่วนหน้าที่ผ่านการเผาไฟไปต้มเคี่ยวกับเครื่องพะโล้ ขาหมูจะถูกนำไปจี่ให้สุกสักครู่แล้วเคี่ยวในน้ำซุปที่มีรสชาติดี ซึ่งโดยทั่วไปจะปรุงรสด้วยโป๊ยกั๊ก ผักชี ผงพะโล้ ซีอิ๊ว น้ำตาลทรายแดงหรือน้ำตาลปาล์ม และอบเชย เครื่องเทศจะเข้าไปแทรกในเนื้อ ทำให้ได้เนื้อที่นุ่ม ชุ่มฉ่ำ และมีรสชาติที่อร่อยเหลือเชื่อ นอกจากนี้ยังใส่ไข่ลวก ผักกาด และคะน้าใบเขียวลงไปด้วยแล้วปรุงในน้ำซุปเดียวกัน ขาหมูพะโล้ หรือ ข้าวขาหมูมักขายโดยพ่อค้าแม่ค้าริมถนนจำนวนม","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Khao_kha_mu_thailand.jpg/960px-Khao_kha_mu_thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin","licence":"CC BY-SA 4.0","leadFile":"Khao_kha_mu_thailand.jpg","views":9520,"langs":["fr","id","ja","jv","ko","ms","th","vi"],"langNames":{"fr":"Khao kha mu","id":"Khao kha mu","ja":"カオカームー","jv":"Khao kha mu","ko":"카오 카 무","ms":"Khao kha mu","th":"ขาหมูพะโล้","vi":"Khao kha mu"},"sourceLanguage":"th"},{"title":"Khao mu daeng","name":"Khao mu daeng","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khao_mu_daeng","ingredients":["Barbequed red pork","steamed rice","Chinese sausage","crispy fried streaky pork","sweet bean gravy","dipping black soy sauce"],"prepSummary":"ข้าวหมูแดง เป็นอาหารไทย ซึ่งทำจากข้าวและหมูแดง ได้รับอิทธิพลมาจากอาหารจีน ช้าซิ้วฝ่าน ซึ่งเป็น อาหารกวางตุ้ง โดยเฉพาะจากกลุ่มชาวจีนแต้จิ๋วที่อพยพเข้ามาในไทยตั้งแต่สมัยรัตนโกสินทร์ตอนต้น","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Khao_mu_krop_mu_daeng.jpg/960px-Khao_mu_krop_mu_daeng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Khao_mu_krop_mu_daeng.jpg","views":3317,"langs":["ja","jv","th","vi"],"langNames":{"ja":"カオムーデーン","jv":"Khao mu daeng","th":"ข้าวหมูแดง","vi":"Khao mu daeng"},"sourceLanguage":"th"},{"title":"Alcohol in China","name":"Alcohol in China","country":"China","url":"https://en.wikipedia.org/wiki/Alcohol_in_China","prepSummary":"飲酒是中國上古祭祀典禮之一，第一個造酒或發明酒的人已不可考，有儀狄與杜康兩說，後世多將杜康尊為酒神，造酒業也奉杜康為祖師爺，在文學中杜康兩字也成為酒的代名詞。 中國古代的酒又稱「醴」，傳統上多用果物製作，是一種甜度高、酒精濃度較低的飲料酒，因為味道甘甜所以常見古人愛飲酒，其實就類似現代人愛喝含糖飲料的習慣一樣，也因酒精濃度不高才會有千杯不醉之類的形容詞。日本自古以來受中華文化影響深遠，也保留許多古中華的文化典故，故在日本「醴」一字從古至今皆是甜酒的專稱，其他酒類都不能稱為醴。 中国在龙山文化时期出现了自然发酵的果酒；后来发展了将谷物糖化再酒化的技术；先秦时期出现了麯法酿酒；汉代以后发展了制麯技术；东汉引进了葡萄酒；宋代出现了药酒；元代、明代出现了用蒸馏法酿制的烧酒。中国酒文化源远流长，也是非常隆重高雅的食品，祭祀、会盟、祝捷、婚喪喜慶及欢聚迎送等场合均能見以酒慶賀助興或祭儀。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Xitang%2C_China_-_Rice_Wine.jpg/960px-Xitang%2C_China_-_Rice_Wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Louisa Salazar","licence":"CC BY-SA 3.0","leadFile":"Xitang,_China_-_Rice_Wine.jpg","views":19742,"langs":["es","hy","id","ja","ko","pt","zh"],"langNames":{"es":"Vino chino","hy":"Ալկոհոլի մշակույթը Չինաստանում","id":"Minuman beralkohol di Tiongkok","ja":"中国酒","ko":"중국술","pt":"Jiu","zh":"中國酒文化"},"sourceLanguage":"zh"},{"title":"Drunken boxing","name":"Drunken boxing","country":"China","url":"https://en.wikipedia.org/wiki/Drunken_boxing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Chinese_-_The_Eight_Immortals_-_Walters_3535.jpg/960px-Chinese_-_The_Eight_Immortals_-_Walters_3535.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anonymous (China)Unknown author","licence":"Public domain","leadFile":"Chinese_-_The_Eight_Immortals_-_Walters_3535.jpg","views":69642,"langs":["ar","de","fa","fr","he","id","it","ja","ko","pl","pt","sv","tr","vi","zh"],"langNames":{"ar":"ملاكمة السكران","de":"Zui Quan","fa":"بوکس مست","fr":"Zui quan","he":"אגרוף שיכור","id":"Zui Quan","it":"Zui Baxianquan","ja":"酔拳","ko":"취권","pl":"Zui Quan","pt":"Zui quan","sv":"Zui quan","tr":"Zui Quan","vi":"Túy quyền","zh":"醉拳"}},{"title":"Drunken shrimp","name":"Drunken shrimp","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Drunken_shrimp","ingredients":["Prawns","alcohol"],"prepSummary":"醉蝦，是一種用蝦製作的中國菜餚。 這道菜不同地方做法不同，一般是把蝦浸漬於酒中，一些地方是生吃，一些則是煮熟後食用。由於活的淡水蝦可能有肺吸蟲寄生，可能對食用者是一個嚴重的健康危害。可以用深海里鲜活的虾来充当原料，先把活虾开背并且去除虾线，用调料加以腌制制作，冰箱冷藏后味道软糯鲜美。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Drunken_shrimp_alive.jpg/960px-Drunken_shrimp_alive.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James Creegan from Manchester, UK","licence":"CC BY 2.0","leadFile":"Drunken_shrimp_alive.jpg","views":19181,"langs":["de","el","es","he","id","ja","ko","vi","zh"],"langNames":{"de":"Betrunkene Shrimps","el":"Μεθυσμένες γαρίδες","es":"Gamba borracha","he":"חסילון שיכור","id":"Udang mabuk","ja":"酔っ払い海老","ko":"쭈이샤","vi":"Tôm say rượu","zh":"醉蝦"},"sourceLanguage":"zh","province":"Shaoxing Shi","city":"Shaoxing","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nine Rivers Distillery","name":"Nine Rivers Distillery","country":"China","url":"https://en.wikipedia.org/wiki/Nine_Rivers_Distillery","prepSummary":"The distillery produces spirit using conventional processes associated with malt whisky production, including mashing, fermentation, distillation, and cask maturation.","views":253,"notFood":"a company"},{"title":"Winding stream party","name":"Winding stream party","country":"China","url":"https://en.wikipedia.org/wiki/Winding_stream_party","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Meandering_Stream_at_Lan-ting_Yamamoto_Jakurin_Hanging_scroll_color_on_silk.jpg/960px-Meandering_Stream_at_Lan-ting_Yamamoto_Jakurin_Hanging_scroll_color_on_silk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"山本若麟 Yamamoto Jakurin","licence":"Public domain","leadFile":"Meandering_Stream_at_Lan-ting_Yamamoto_Jakurin_Hanging_scroll_color_on_silk.jpg","views":3050,"langs":["es","ja","ko","zh"],"langNames":{"es":"Fiesta de la corriente sinuosa","ja":"曲水の宴","ko":"유상곡수","zh":"流觞曲水"}},{"title":"Jian dui","name":"Jian dui","country":"Indonesia","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jian_dui","ingredients":["Glutinous rice flour","sesame seeds","various fillings (lotus seed","black bean","red bean","mung bean pastes)"],"prepSummary":"Onde-onde atau bola wijen adalah sejenis kue jajanan pasar yang terkenal di Indonesia. Onde-onde mudah ditemukan di pasar tradisional maupun dijual di pedagang kaki lima. Onde-onde juga terkenal khususnya di daerah pecinan baik di Indonesia maupun luar negeri. Sementara, terdapat pula onde-onde yang telah beradaptasi dengan kearifan setempat, seperti Onde-Onde Istimewa dari Banyumas dan Bola Wijen Gandum dari Mojokerto. Onde-onde terbuat dari tepung terigu ataupun tepung ketan yang digoreng atau direbus dan permukaannya ditaburi/dibalur dengan biji wijen. Terdapat bermacam-macam ragam, y","course":"Tea, snack","leadFile":"thumbnail.jpg","views":52962,"langs":["ar","de","es","fr","id","ja","jv","km","ko","ml","ms","pa","pl","ta","th","zh"],"langNames":{"ar":"كرات السمسم المقلية","de":"Onde onde","es":"Jin deui","fr":"Jian dui","id":"Onde-onde","ja":"芝麻球","jv":"Ondhé-ondhé","km":"នំក្រូច","ko":"참깨볼","ml":"എള്ളുണ്ട","ms":"Bebola bijan","pa":"ਜੀਆਨ ਦੁਈ","pl":"Jian dui","ta":"எள்ளுருண்டை","th":"อีตุย","zh":"芝麻球"},"sourceLanguage":"id"},{"title":"Jinhua shortbread","name":"Jinhua shortbread","country":"China","region":"Chinese snack foods","url":"https://en.wikipedia.org/wiki/Jinhua_shortbread","prepSummary":"Jinhua shortbread is made with white flour, dried potherb mustard, fatty meat, sesame seeds, vegetable oil, caramel, and honey. The dough is rolled into a cake the size of a crab shell, then stuffed with dried vegetables and meat. It is then baked until golden on both sides. Afterwards, it is covered with sesame seeds.","views":460},{"title":"Lo mai chi","name":"Lo mai chi","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Lo_mai_chi","ingredients":["Glutinous rice","dried coconut","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Griceball.jpg/960px-Griceball.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjwong at English Wikipedia","licence":"Public domain","leadFile":"Griceball.jpg","views":7519,"langs":["ar","es","fr","id","ja","ko","nb","nl","uk","vi","zh"],"langNames":{"ar":"لو ماي تشي","es":"Nuomici","fr":"Perle de coco","id":"Lo mai chi","ja":"ノーミーチ","ko":"노마이치","nl":"Lo mai chi","nb":"Nuomici","uk":"Нуоміці","vi":"Bánh bao chỉ","zh":"糯米糍"},"province":"Foshan Shi","city":"Foshan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Longevity peach","name":"Longevity peach","country":"China","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Longevity_peach","prepSummary":"壽桃，是蓮茸包或豆沙包的一種，通常是白色包身，頂部表面染上粉紅點或淺粉紅色，中間佔半長度有微微直紋，包身一邊尖細，以模仿桃的形狀，用於壽宴。 在傳統的稱謂上，用以壽宴或神佛誕的壽桃包稱為「壽桃」；用於白事的平安包稱為「壽包」。但時至今日，香港不少酒家業界，乃至普羅大眾，已混淆兩者的稱謂，不時將兩者皆簡稱為「壽包」。 現在不少人稱壽桃為壽桃包，這是嚴重的錯誤。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/%E7%B3%95%E9%A4%85%E5%BA%97%E8%A3%BD%E4%BD%9C%E7%9A%84%E5%A3%BD%E6%A1%83%E5%8C%85%28shoutao%29.jpg/960px-%E7%B3%95%E9%A4%85%E5%BA%97%E8%A3%BD%E4%BD%9C%E7%9A%84%E5%A3%BD%E6%A1%83%E5%8C%85%28shoutao%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sean Chiu","licence":"CC BY-SA 4.0","leadFile":"糕餅店製作的壽桃包(shoutao).jpg","views":9780,"langs":["ja","nl","zh"],"langNames":{"ja":"桃饅頭","nl":"Shoutaobao","zh":"壽桃包"},"sourceLanguage":"zh"},{"title":"Lotus seed bun","name":"Lotus seed bun","country":"China","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Lotus_seed_bun","ingredients":["Yeast-based dough","lotus seeds"],"prepSummary":"Lotus seed buns are prepared by steaming a yeast-leavened dough that contains lotus seed paste. Depending on which variation of lotus seed bun is served it can take different shapes, but is traditionally made from the same dough as cha siu baau.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Lianrongbao.jpg/960px-Lianrongbao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dennis Wong","licence":"CC BY 2.0","leadFile":"Lianrongbao.jpg","views":6492,"langs":["ar","ca","es","fr","ja","jv","zh"],"langNames":{"ar":"كعكة بذور اللوتس","ca":"Panellet de llavor de lotus","es":"Bollo de semilla de loto","fr":"Scone aux graines de lotus","ja":"蓮蓉包","jv":"Roti wiji teraté","zh":"蓮茸包"}},{"title":"Shortcake","name":"Shortcake","country":"United Kingdom","region":"Chinese bakery products","url":"https://en.wikipedia.org/wiki/Shortcake","ingredients":["Flour","sugar","butter","milk or cream"],"prepSummary":"Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperature until set. Strawberry shortcake is a widely known dessert made with shortcake.","views":71567,"langs":["ar","es","fa","fr","hy","id","is","it","ja","jv","ko","ms","pa","tr","vi","zh"],"langNames":{"ar":"كعكة هشة","es":"Shortcake","fa":"شرت‌کیک","fr":"Shortcake","hy":"Շորթքեյք","id":"Kue repih","is":"Strawberry shortcake","it":"Shortcake","ja":"ショートケーキ","jv":"Kuwé cekak","ko":"쇼트케이크","ms":"Kek rapuh","pa":"ਸ਼ੋਰਟਕੇਕ","tr":"Shortcake","vi":"Bánh bơ giòn","zh":"奶油蛋糕"}},{"title":"Suanmeitang","name":"Suanmeitang","country":"China","region":"Chinese drinks","url":"https://en.wikipedia.org/wiki/Suanmeitang","prepSummary":"Suanmeitang is made by first soaking sour plums in water, then adding haw, liquorice root, After the mixture is boiled, brown sugar is added to the residue, it is boiled again, and after the beverage has cooled off it is chilled.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Sour_plum_drink.jpg/960px-Sour_plum_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"用心阁/Yongxinge","licence":"CC BY-SA 3.0","leadFile":"Sour_plum_drink.jpg","views":15553,"langs":["de","jv","nb","pt","vi","zh"],"langNames":{"de":"Suanmeitang","jv":"Suanmeitang","nb":"Suanmeitang","pt":"Suanmeitang","vi":"Toan mai thang","zh":"酸梅汤"}},{"title":"Doujiang","name":"Doujiang","country":"China","region":"Chinese drinks","url":"https://en.wikipedia.org/wiki/Doujiang","ingredients":["soybeans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Taipei_breakfast_with_fresh_soymilk_20071023.jpg/960px-Taipei_breakfast_with_fresh_soymilk_20071023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yun Huang Yong","licence":"CC BY 2.0","leadFile":"Taipei_breakfast_with_fresh_soymilk_20071023.jpg","views":7460,"langs":["es","ja","ko","zh"],"langNames":{"es":"Doujiang","ja":"豆漿","ko":"더우장","zh":"豆浆"}},{"title":"Ginger tea","name":"Ginger tea","country":"China","region":"Chinese drinks","url":"https://en.wikipedia.org/wiki/Ginger_tea","ingredients":["薑、水"],"prepSummary":"薑母茶是一種由薑製成的亞洲草藥饮料，在东亚、南亚、东南亚和中东有著悠久的歷史，在民俗醫療中認為可以預防感冒、幫助消化、解除腹瀉和噁心、作為咳嗽和喉嚨痛的補救和改善血液循環等。一些地方的人在冬天時會飲用薑母茶以袪寒。 薑母茶禁忌：適合陽虛寒多的人，一週最多喝2-3次，晚上不宜飲用，控制薑的份量和煮的時間。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Ginger_tea.jpg/960px-Ginger_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"congerdesign","licence":"CC0","leadFile":"Ginger_tea.jpg","views":28109,"langs":["ar","id","ja","jv","ko","ms","ta","te","th","tl","vi","zh"],"langNames":{"ar":"شاي الزنجبيل","id":"Wedang jahe","ja":"生姜湯","jv":"Wedang jahe","ko":"생강차","ms":"Teh halia","ta":"இஞ்சி தேநீர்","te":"అల్లం టీ","th":"เวดังจาเฮ","tl":"Salabat","vi":"Trà gừng","zh":"薑母茶"},"sourceLanguage":"zh","originClaims":["Indonesia","Malaysia","Singapore"]},{"title":"JDB Group","name":"JDB Group","country":"China","url":"https://en.wikipedia.org/wiki/JDB_Group","prepSummary":"加多宝，是加多宝集團的涼茶品牌。加多宝集團是一家以香港為基地的飲料生產及銷售企業，主要產品為紅色罐裝加多寶涼茶和「昆仑山雪山礦泉水」。該集團先後在廣東東莞、浙江紹興、福建石獅、北京、青海、浙江杭州、湖北武漢等地設廠，並有多處原材料生產基地。加多寶涼茶行銷中國國內、東南亞和歐美國家。","views":3848,"langs":["fa","ja","zh"],"langNames":{"fa":"گروه ژی‌دی‌بی","ja":"加多宝","zh":"加多宝"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Kvass","name":"Kvass","country":"China","region":"Northeastern Europe","url":"https://en.wikipedia.org/wiki/Kvass","ingredients":["Rye bread or rye flour","rye malt","as well as water","yeast"],"prepSummary":"In the traditional method, either dried rye bread or a combination of rye flour and rye malt is used. The dried rye bread is extracted with hot water and incubated for 12 hours at room temperature, after which bread yeast and sugar are added to the extract and fermented for 12 hours at. Alternatively, rye flour is boiled, mixed with rye malt, sugar, and baker's yeast and then fermented for 12 hours at. Initially, it was filled in large containers from which the kvass was sold on streets, but now, the vast majority of industrially produced kvass is filled and sold in 1–3-litre plastic bottles and has a shelf life of 4–6 weeks.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Mint_bread_kvas.jpg/960px-Mint_bread_kvas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mr.Icon (Mricon)","licence":"CC BY-SA 3.0","leadFile":"Mint_bread_kvas.jpg","views":249672,"langs":["af","ar","az","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hr","hu","hy","id","it","ja","jv","ka","kk","ko","lt","lv","ms","nb","nl","pl","pt","ro","ru","sl","sr","sv","ta","tg","tr","uk","uz","vi","zh"],"langNames":{"af":"Kwas (drank)","ar":"كفاس","az":"Kvas","bg":"Квас (напитка)","bn":"কভাস","ca":"Kvass","cs":"Kvas","da":"Kvas","de":"Kwas","el":"Κβας","es":"Kvas","et":"Kali","eu":"Kvas","fa":"کواس","fi":"Kvassi","fr":"Kvas","gl":"Kvas","he":"קוואס","hr":"Kvas (piće)","hu":"Kvasz","hy":"Կվաս","id":"Kvass","it":"Kvas","ja":"クワス","jv":"Kvass","ka":"ბურახი","kk":"Квас","ko":"크바스","lt":"Gira","lv":"Kvass","ms":"Kvas","nl":"Kvas","nb":"Kvass","pl":"Kwas chlebowy","pt":"Kvas","ro":"Cvas","ru":"Квас","sl":"Kvas (pijača)","sr":"Квас","sv":"Kvass","ta":"குவாசு","tg":"Квас","tr":"Kvas","uk":"Квас","uz":"Kvas","vi":"Kvas","zh":"格瓦斯"},"originClaims":["Russia","Poland","Ukraine"]},{"title":"Nguri","name":"Nguri","country":"China","region":"Chinese cheeses","url":"https://en.wikipedia.org/wiki/Nguri","prepSummary":"Nguri (; lit. \"leite de vaca\") é um queijo de leite de vaca, de consistência macia, feito na província de Fujian, na China. É feito em formato esférico com tamanho aproximado de uma bolinha de tênis de mesa e tem uma consistência bastante macia. Feito pela mistura de leite de vaca e vinagre, e marinado em salmoura. Servido como condimento com uma espécie de sopa de arroz. Apenas uma pequena quantidade de Nguri serve para muitos pratos de sopa, por ser muito salgado.","views":1578,"langs":["nb","pt"],"langNames":{"nb":"Nguri","pt":"Nguri (queijo)"},"sourceLanguage":"pt"},{"title":"Rubing","name":"Rubing","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Rubing","prepSummary":"Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năiténg (奶藤; lit. 'milk vine') made from a cultivated vine. Rubing is a staple of the Bai and Yi ethnic minorities’ cuisines and is celebrated as one of Yunnan’s most distinctive dairy products.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0c/Rubing_Goats_Cheese_of_Yunnan_China.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pratyeka","licence":"CC BY-SA 4.0","leadFile":"Rubing_Goats_Cheese_of_Yunnan_China.jpg","views":8068,"langs":["ja","nb","pt","zh"],"langNames":{"ja":"ルービン (食品)","nb":"Rubing","pt":"Rubing (queijo)","zh":"乳饼"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rushan cheese","name":"Rushan cheese","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Rushan_cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Xizhou_Rushan.jpg/960px-Xizhou_Rushan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chris DeLacy","licence":"CC BY-SA 4.0","leadFile":"Xizhou_Rushan.jpg","views":11366,"langs":["es","ja","pt","zh"],"langNames":{"es":"Queso rushan","ja":"ルーシャン","pt":"Rushan (queijo)","zh":"乳扇"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Changzhou sesame candy","name":"Changzhou sesame candy","country":"China","url":"https://en.wikipedia.org/wiki/Changzhou_sesame_candy","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Candy_of_changzhou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NNU-1-05100104","licence":"CC BY-SA 3.0","leadFile":"Candy_of_changzhou.jpg","views":516,"langs":["zh"],"langNames":{"zh":"常州芝麻糖"}},{"title":"Chinese walnut cookie","name":"Chinese walnut cookie","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Chinese_walnut_cookie","ingredients":["granulated or ground walnuts","granulated sugar","(variety) wheat flour","(variety) lard"],"prepSummary":"桃酥餅，又稱桃酥、核桃酥、合桃酥､ 胡桃酥，是一種傳統風味酥式小點心，多見於中國江西、北京、天津及山東等地。因應地域不同，其口味和做法也有所差異，製作原料包括核桃、麵粉，白糖、豬油及雞蛋等。 相传在唐元時期，景德镇周边县乐平、贵溪、鹰潭等地农民纷纷前往做陶工，由於當時工作繁忙，當時有一位乐平农民将自家带来的麵粉搅拌后直接放在窑炉表面烘焙，由于其常年咳嗽，平日常有食桃仁止咳习惯，故在烘焙时候会加入桃仁碎末。其他瓷工见此法做的干粮便于日常保存和长途运送瓷器时候食用，便纷纷仿效，因并取名「桃酥」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Chinese_Walnut_Cookie.jpg/960px-Chinese_Walnut_Cookie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cartonfox","licence":"CC0","leadFile":"Chinese_Walnut_Cookie.jpg","views":4122,"langs":["ar","ja","zh"],"langNames":{"ar":"بسكويت الجوز الصيني","ja":"桃酥餅","zh":"桃酥饼"},"sourceLanguage":"zh"},{"title":"Deuk Deuk Tong","name":"Deuk Deuk Tong","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Deuk_Deuk_Tong","ingredients":["maltose","sesame","ginger"],"prepSummary":"啄啄糖又稱為叮叮糖或噹噹糖，是中國廣東的一種傳統糖果，據傳是從廣州傳入香港，後來又流入馬來西亞。這種源出廣東的糖果，其以「啄啄」為名，是因為小販在售賣糖果時，需要用錘子及鑿將盆中的糖塊鑿碎，即粵語的啄碎，而敲碎糖果的聲音與「啄」的粵語發音相似，因而名為「啄啄糖」，流傳到廣東以外的地區則多稱為「叮叮糖」或「噹噹糖」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/DeungDeungTong.jpg/960px-DeungDeungTong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WikiCantona","licence":"CC BY-SA 3.0","leadFile":"DeungDeungTong.jpg","views":4464,"langs":["ar","es","fr","hy","id","ko","ms","uz","zh"],"langNames":{"ar":"حلوى ديك ديك تونغ","es":"Deuk deuk tong","fr":"Deuk Deuk Tong","hy":"Դեյուկ դեյուկ թոնգ","id":"Deuk Deuk Tong","ko":"덕덕통","ms":"Gula ketuk","uz":"Deuk Deuk Tong","zh":"啄啄糖"},"sourceLanguage":"zh"},{"title":"Dragon's beard candy","name":"Dragon's beard candy","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Dragon's_beard_candy","prepSummary":"Traditionally, it is made from sugar and maltose syrup, although recipes based on corn syrup are now used in the United States. The main ingredients include approximately 75 grams of fine white sugar, 75 grams of peanuts, 75 grams of desiccated coconut, 38 grams of white sesame seeds, 150 grams of maltose syrup, and 1 bowl of glutinous rice flour.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9c/Ovomaltine_dragon%27s_beard_candy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marco","licence":"CC BY 2.0","leadFile":"Ovomaltine_dragon's_beard_candy.jpg","views":43316,"langs":["ar","es","fr","hy","id","ja","ko","th","zh"],"langNames":{"ar":"غزل البنات الصيني","es":"Barba de dragón","fr":"Barbe de dragon","hy":"Վիշապի մորուք քաղցրավենիք","id":"Permen jenggot naga","ja":"龍のひげ飴","ko":"용수당","th":"ขนมหนวดมังกร","zh":"龍鬚糖"}},{"title":"Haw flakes","name":"Haw flakes","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Haw_flakes","ingredients":["Chinese hawthorn fruit","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Hawflakes.jpg/960px-Hawflakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold C","licence":"Public domain","leadFile":"Hawflakes.jpg","views":55991,"langs":["ca","es","id","ru","th","zh"],"langNames":{"ca":"Escates d'arç","es":"Escamas de espino","id":"Shanzha bing","ru":"Боярышниковые хлопья","th":"ชานจาแผ่น","zh":"山楂餅"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nougat","name":"Nougat","country":"Iraq","region":"Middle East","url":"https://en.wikipedia.org/wiki/Nougat","ingredients":["honey and/or sugar","whipping agent","vegetable fats","milk powder","preservatives"],"prepSummary":"النوغة (وتكتب أيضا النوجة) هي نوع من الحلوى مصنوعة من السكر و/أو العسل مع المكسرات المحمصة (لوز، فستق، جوز، مكاداميا) وأحيانا تحتوي بعض الفواكة المجففة. تتراوح أنواع النوغة بين النوع الطري والقاسي وذلك تبعا للمواد المكونة لها وتستخدم في صناعة العديد من أنواع الحلويات الأخرى مثل الشوكولاته. أصل كلمة نوغة هو من اللغة القسطانية والتي تعني «خبز المكسرات».","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Nougat.jpg/960px-Nougat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Gregory at Finnish Wikipedia.","licence":"CC BY 2.5","leadFile":"Nougat.jpg","views":219959,"langs":["af","ar","az","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hu","hy","id","it","ja","jv","kk","ko","lt","lv","ml","nb","nl","pl","pt","ru","sk","sl","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Nougat","ar":"نوغة","az":"Nuqa","ca":"Nogat","cs":"Nugát","cy":"Nyget","da":"Nougat","de":"Nougat","el":"Μαντολάτο","es":"Nougat","et":"Nugat","eu":"Nogat","fa":"نوقا","fi":"Nougat","fr":"Nougat","ga":"Eithneagán","gl":"Nougat","he":"נוגט","hi":"काष्‍ठफल","hu":"Nugát","hy":"Նուգա (քաղցրավենիք)","id":"Nougat","it":"Nougat","ja":"ヌガー","jv":"Nougat","kk":"Нуга","ko":"누가","lt":"Nuga","lv":"Nuga","ml":"നൂഗാ","nl":"Noga","nb":"Nougat","pl":"Nugat","pt":"Nougat","ru":"Нуга","sk":"Nugát","sl":"Nugat","sr":"Нугат","sv":"Nougat","th":"นูกา","tr":"Koz helva","uk":"Нуга","uz":"Nuga","vi":"Nougat","zh":"牛轧糖"},"sourceLanguage":"ar"},{"title":"Orange jelly candy","name":"Orange jelly candy","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Orange_jelly_candy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/HKorangejellycandy.jpg/960px-HKorangejellycandy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjwong","licence":"Public domain","leadFile":"HKorangejellycandy.jpg","views":3188,"langs":["id","jv","zh"],"langNames":{"id":"Permen jeli jeruk","jv":"Permèn jèli jeruk","zh":"史蜜夫糖果廠"}},{"title":"Pear-syrup candy","name":"Pear-syrup candy","country":"China","region":"Chongqing","url":"https://en.wikipedia.org/wiki/Pear-syrup_candy","ingredients":["Pear","honey","rock candy"],"prepSummary":"In the past, pear-syrup candy production could be a kind of performance, with two main types: Wenmai, which was artistic, and Wumai, which was similar to martial arts. The former one is also called Cuomu (锉木), sometimes involving the singing of local music. Thus, it attracted crowds and provided people with understanding of the process.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/%E6%A2%A8%E8%86%8F%E7%B3%96_2.jpg/960px-%E6%A2%A8%E8%86%8F%E7%B3%96_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"梨膏糖_2.jpg","views":2925,"langs":["zh"],"langNames":{"zh":"梨膏糖"},"atRiskEvidence":"With modern medical science, it is now rarely used to treat coughing; pear-syrup candy has become a souvenir and a snack, and is a part of Jiangnan culture.","province":"Chongqing","city":"Jiangnan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Peen tong","name":"Peen tong","country":"China","url":"https://en.wikipedia.org/wiki/Peen_tong","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Peen_tong_-_01.jpg/960px-Peen_tong_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna Frodesiak","licence":"CC0","leadFile":"Peen_tong_-_01.jpg","views":8333,"langs":["ar","hy","jv","uz"],"langNames":{"ar":"سكر بني صيني","hy":"Պին թոնգ","jv":"Peen tong","uz":"Peen tong"}},{"title":"Shanzhagao","name":"Shanzhagao","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Shanzhagao","prepSummary":"山楂糕是中国北方常见的一种甜食，北京俗称京糕。以山楂榨汁煮沸后加白糖、琼脂、明矾等入模凝结而成。类似于西方的果冻、布丁。 山楂糕甘冽微酸，适量食用有助于消积化滞，促进饮食、并可帮助补充大量的维生素C，但由于山楂会促进子宫收缩，因此孕妇忌食。 J J Category:中國甜食 Category:中式糕點","views":4705,"langs":["th","zh"],"langNames":{"th":"ชานจาเกา","zh":"山楂糕"},"sourceLanguage":"zh"},{"title":"Snow skin mooncake","name":"Snow skin mooncake","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Snow_skin_mooncake","ingredients":["glutinous rice","flour","sugar","milk","vegetable oil","mung bean"],"prepSummary":"The requirements of production, storage and transportation for snow skin mooncakes are more stringent than for baked mooncakes. Because snow skin mooncakes are not baked in an oven, high temperatures cannot be used to kill bacteria. Factories have to keep sterile conditions, and many manufacturers are requested to follow HACCP systematic for food safety. The mooncakes are also kept at a low temperature while in storage, shipping and at the retailer to prevent bacteria growing. Snow skin mooncakes were difficult to find in mainland China before the 2000s, because of the need to keep them refrigerated while in transit from the producer to the consumer.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Snowskin_cake_truffle_mooncakes_-_48601590197.jpg/960px-Snowskin_cake_truffle_mooncakes_-_48601590197.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0","leadFile":"Snowskin_cake_truffle_mooncakes_-_48601590197.jpg","views":18233,"langs":["fr","id","ja","jv","ko","nl","pt","vi","zh"],"langNames":{"fr":"Gâteau de lune en peau de neige","id":"Kue bulan kulit salju","ja":"スノースキン月餅","jv":"Kuwé rembulan kulit salju","ko":"스노 스킨 문케이크","nl":"IJsdeegmaancake","pt":"Bolo lunar nevado","vi":"Bánh dẻo lạnh","zh":"冰皮月餅"}},{"title":"Sugar painting","name":"Sugar painting","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Sugar_painting","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Chinese_sugar_painting_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"atlai","licence":"CC BY 2.0","leadFile":"Chinese_sugar_painting_01.jpg","views":5227,"langs":["fr","hy","ru","vi","zh"],"langNames":{"fr":"Peinture au sucre","hy":"Շաքարանկարչություն","ru":"Танхуа (кулинария)","vi":"Tranh đường","zh":"糖畫"}},{"title":"Tanghulu","name":"Tanghulu","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Tanghulu","ingredients":["Chinese haw","sugar syrup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/5/58/Tanghulu-shanghai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Zhu Jian / Flickr user: zhu4905jian ( https://www.flickr.com/photos/7672101@N06/ )","licence":"CC BY 2.0","leadFile":"Tanghulu-shanghai.jpg","views":105013,"langs":["ar","ca","de","es","fa","fi","fr","id","it","ja","ko","pl","pt","th","uk","vi","zh"],"langNames":{"ar":"تانغولو","ca":"Tanghulu","de":"Tanghulu","es":"Tanghulu","fa":"تانگولو","fi":"Tanghulu","fr":"Tanghulu","id":"Tanghulu","it":"Tanghulu","ja":"糖葫蘆","ko":"탕후루","pl":"Tanghulu","pt":"Tanghulu","th":"ถังหูหลู","uk":"Тангулу","vi":"Kẹo hồ lô","zh":"糖葫芦"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"White Rabbit (candy)","name":"White Rabbit (candy)","country":"China","url":"https://en.wikipedia.org/wiki/White_Rabbit_(candy)","prepSummary":"大白兔奶糖是中國上海冠生园食品有限公司出產的牛奶糖品牌。 大白兔奶糖是很多中国内地人與香港人童年记忆的一部分，在许多中国经典影视剧里都出现过大白兔奶糖，如：电影《三峡好人》、《合约情人》、《山楂树之恋》、《罐头小人》等；电视剧《士兵突击》、《金婚》、《爱情公寓》、《钢铁年代》、《那些年那些事》、《女人帮》等。2014年，大白兔投资拍摄了青春偶像剧《红色青橄榄》，由金莎演唱的主题曲《你是我的糖》是为大白兔度身定制的歌曲。","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Tin_of_White_Rabbit_Sweets.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Gohwz assumed (based on copyright claims).","licence":"Public domain","leadFile":"Tin_of_White_Rabbit_Sweets.jpg","views":110018,"langs":["ca","de","es","fr","id","ja","ko","nb","ru","zh"],"langNames":{"ca":"White Rabbit Hard Candy","de":"White Rabbit (Süßware)","es":"White Rabbit (golosina)","fr":"White Rabbit (bonbon)","id":"White Rabbit","ja":"大白兔奶糖","ko":"다바이투나이탕","nb":"White Rabbit Creamy Candy","ru":"Белый кролик (конфеты)","zh":"大白兔奶糖"},"sourceLanguage":"zh"},{"title":"Yi bua","name":"Yi bua","country":"China","region":"Hainan","url":"https://en.wikipedia.org/wiki/Yi_bua","ingredients":["Glutinous rice flour"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Hainanese_yibua_kuih.jpg/960px-Hainanese_yibua_kuih.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Hainanese_yibua_kuih.jpg","views":2806,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zaotang","name":"Zaotang","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Zaotang","prepSummary":"The procedure for making Zaotang is pretty complex, even though the equipment seems easy to handle. A typical procedure contains five steps. The equipment needed is a stew pot, a big jar, a stick and a kitchen board.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Zaotang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arielbai at en.wikipedia","licence":"GFDL","leadFile":"Zaotang.jpg","views":3962,"langs":["zh"],"langNames":{"zh":"灶糖"}},{"title":"Bamboo steamer","name":"Bamboo steamer","country":"China","region":"Chinese cooking techniques","url":"https://en.wikipedia.org/wiki/Bamboo_steamer","prepSummary":"蒸籠是一種以水蒸氣加熱食物的煮食用具。蒸籠的底部呈網狀，能夠承載食物，蒸籠會被放有熱水的鍋上，當鍋不斷被加熱，鍋中的沸水便會持續蒸發，水蒸氣能夠通過呈網狀的底部進入蒸籠內，高溫的水蒸氣持續接觸食物，使食物漸漸被蒸熟，在蒸籠內水蒸氣會繼續上升，如果在上方疊上另一個蒸籠，水蒸氣便會進入上方的蒸籠內，所以蒸籠能夠同時蒸煮多份食物。傳統蒸籠通常由竹製成，圓形并可互相重疊，作為蒸製點心的器具，在廣東及香港是一門傳統手工藝。大小可由二吋至二呎。由外圈，內膽及底線組成。除了傳統的竹制蒸籠外，也有木造的蒸籠，現代有塑料及金屬作為材料，如採用矽膠或不銹鋼製造的蒸籠。此外，還有利用電力煲水以產生水蒸氣的電蒸籠。傳統手工製作竹蒸籠技藝已被列入香港非物質文化遺產名錄。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Bamboo_steamer-top_oblique-fs_PNr%C2%B00727.jpg/960px-Bamboo_steamer-top_oblique-fs_PNr%C2%B00727.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D-Kuru","licence":"CC BY-SA 4.0","leadFile":"Bamboo_steamer-top_oblique-fs_PNr°0727.jpg","views":11956,"langs":["bn","es","fr","id","ja","ko","zh"],"langNames":{"bn":"বাঁশের স্টিমার","es":"Vaporera de bambú","fr":"Cuiseur vapeur en bambou","id":"Pengukus bambu","ja":"蒸籠","ko":"대나무 찜통","zh":"蒸籠"},"sourceLanguage":"zh"},{"title":"Double steaming","name":"Double steaming","country":"China","region":"Chinese cooking techniques","url":"https://en.wikipedia.org/wiki/Double_steaming","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":4964,"langs":["fa","id"],"langNames":{"fa":"بخارپزی دولایه","id":"Pengukusan ganda"}},{"title":"Red cooking","name":"Red cooking","country":"China","url":"https://en.wikipedia.org/wiki/Red_cooking","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":17879,"langs":["el","es","fa","he","nb","pl","vi","zh"],"langNames":{"el":"Κόκκινο μαγείρεμα","es":"Cocción roja","fa":"پخت قرمز","he":"בישול אדום","nb":"Rødkoking","pl":"Gotowanie na czerwono","vi":"Kho rệu","zh":"滷"}},{"title":"Velveting","name":"Velveting","country":"China","region":"Chinese cooking techniques","url":"https://en.wikipedia.org/wiki/Velveting","prepSummary":"Pembeludruan adalah teknik masakan Cina untuk menjaga kelembapan daging saat dimasak. Selain itu, ia memberikan tekstur lembut atau \" beludru \" pada daging hidangan apa pun. Teknik ini diterapkan pada daging mentah sebelum dimasak baik dalam minyak maupun air. Ini melibatkan pelapisan awal daging dengan soda kue atau campuran minyak, putih telur, tepung jagung, dan sherry atau anggur beras, dan kemudian direbus dan dikeringkan. Dagingnya kemudian bisa ditumis, digoreng, digoreng, direbus, atau direbus. Selama pemasakan, campuran pembeludruan juga melindungi serat daging, mencegahnya tersangku","views":13288,"langs":["id"],"langNames":{"id":"Pembeludruan (teknik memasak)"},"sourceLanguage":"id"},{"title":"Almond pressed duck","name":"Almond pressed duck","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Almond_pressed_duck","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Mandarin_Duck_at_Sun_Hong_in_Palo_Alto.jpg/960px-Mandarin_Duck_at_Sun_Hong_in_Palo_Alto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hayford Peirce","licence":"CC BY-SA 3.0","leadFile":"Mandarin_Duck_at_Sun_Hong_in_Palo_Alto.jpg","views":2775,"langs":["jv","vi"],"langNames":{"jv":"Bèbèk prèsto almond","vi":"Vịt ép hạnh nhân"}},{"title":"Crisp pork","name":"Crisp pork","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Crisp_pork","ingredients":["Pork","batter"],"prepSummary":"酥肉是一种小吃，流行于中国四川、山西、陕西、河南等地，通过油炸裹过淀粉的猪肉做成。 在山西，小酥肉是晋式三蒸之一。河南的炸紫酥肉是当地名菜，浚县、淇县“八大碗”之一。酥肉是陕西的「九鬥碗」之一。闽南另有用醋腌制后再炸制的猪里脊肉，称“醋肉”。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Xiaosurou_with_chili_powder_%2820201121181723%29.jpg/960px-Xiaosurou_with_chili_powder_%2820201121181723%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Xiaosurou_with_chili_powder_(20201121181723).jpg","views":860,"langs":["ja","zh"],"langNames":{"ja":"酥肉","zh":"酥肉"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Crispy fried chicken","name":"Crispy fried chicken","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Crispy_fried_chicken","ingredients":["Chicken"],"prepSummary":"炸子雞又稱脆皮雞或脆皮炸子雞，是一種粵式的炸雞，常見於廣東、香港和澳門的酒樓。炸子雞不同於一般炸雞，並不是放入一大鍋滾油炸熟，而是把已醃味的生雞掛起，再於生雞上不斷澆上滾油，直至雞隻皮脆肉滑。由於製作炸子雞較為費時，較少作為日常午飯或晚餐的菜式，在結婚飲宴等場合則較為常見，並為了好彩頭而冠上「當紅炸子雞」、「鴻運炸子雞」等名稱。","course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/Crispyfriedchicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tissue_fleur","licence":"CC BY-SA 2.0","leadFile":"Crispyfriedchicken.jpg","views":19445,"langs":["ar","es","ja","jv","ko","ru","zh"],"langNames":{"ar":"دجاج مقلي مقرمش","es":"Pollo frito crujiente","ja":"炸子鶏","jv":"Pitik gorèng kemripik","ko":"자지가이","ru":"Хрустящая жареная курица","zh":"炸子雞"},"sourceLanguage":"zh"},{"title":"Fried milk","name":"Fried milk","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Fried_milk","ingredients":["Cow milk or buffalo milk","sugar","flour","cornstarch","egg","oil"],"prepSummary":"Cow or buffalo milk is combined with flour, cornstarch, and sugar and thoroughly mixed. The milk mixture is cooked over low heat, and stirred constantly until thickened and sticky. The mixture is then poured into a container and refrigerated until it solidifies. Once firm, the mixture is cut out into rectangular pieces and coated in a batter typically made from cornstarch, water, and eggs.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%E7%82%B8%E9%B2%9C%E5%A5%B6_Zha_xian_nai.png/960px-%E7%82%B8%E9%B2%9C%E5%A5%B6_Zha_xian_nai.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaosong2101","licence":"CC BY-SA 4.0","leadFile":"炸鲜奶_Zha_xian_nai.png","views":20848,"langs":["ar","id","it","jv","sk","zh"],"langNames":{"ar":"حليب مقلي","id":"Susu goreng","it":"Latte fritto","jv":"Susu gorèng","sk":"Vyprážané mlieko","zh":"炸鲜奶"},"province":"Foshan Shi","city":"Daliang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laziji","name":"Laziji","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Laziji","ingredients":["Chicken","dried chili pepper","Sichuan pepper","Ginger","Garlic"],"prepSummary":"The preparation of laziji is a technical process focused on achieving the \"dry-crisp\" (gan cui) texture that defines the dish.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Laziji_at_Beijing_Yibin_Hostel_%2820210625111300%29.jpg/960px-Laziji_at_Beijing_Yibin_Hostel_%2820210625111300%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Laziji_at_Beijing_Yibin_Hostel_(20210625111300).jpg","views":32408,"langs":["cs","fr","id","ja","jv","ko","nb","sv","th","vi","zh"],"langNames":{"cs":"Laziji","fr":"Laziji","id":"Laziji","ja":"辣子鶏","jv":"Laziji","ko":"라쯔지","nb":"Laziji","sv":"Laziji","th":"ล่าจื่อจี","vi":"Gà cay Trùng Khánh","zh":"辣子鸡"}},{"title":"Yau gok","name":"Yau gok","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Yau_gok","ingredients":["Dough from glutinous rice","various meat fillings"],"prepSummary":"The pastry wrap is first made of glutinous rice dough. A crescent shape is formed to hold the fried ingredients used as filling. A batch of the pastries are either baked or deep-fried in a wok.","course":"Chinese New Year dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Yau_Gok.jpg/960px-Yau_Gok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neodymium+Nd","licence":"CC BY-SA 4.0","leadFile":"Yau_Gok.jpg","views":4825,"langs":["es","fr","it","jv","ko","vi","zh"],"langNames":{"es":"Jau gok","fr":"Jau gok","it":"Jau gok","jv":"Yau gok","ko":"곡자이","vi":"Yau gok","zh":"油角"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese desserts","name":"Chinese desserts","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_desserts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Home_Made_Moon_Cake_2017.jpg/960px-Home_Made_Moon_Cake_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jack L","licence":"CC BY 2.0","leadFile":"Home_Made_Moon_Cake_2017.jpg","views":13320,"langs":["ja","jv","zh"],"langNames":{"ja":"甜点","jv":"Panganan panutup China","zh":"中式甜點"}},{"title":"Aiwowo","name":"Aiwowo","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Aiwowo","prepSummary":"艾窝窝是北京的一种传统清真甜点小吃。 現盛訛傳其出處於清朝乾隆帝香妃前夫艾買提，做出這祖傳回民糯米糰子點心，藉此與香妃暗通信息。實際早於明朝万历年间，太监刘若愚在《酌中志》曾记载：“以糯米饭夹芝麻糖为凉糕，丸而馅之称为窝窝。”艾窝窝传统上由回民餐馆制作出售，上市时间为春节前后至夏末秋初。明代章回小說《金瓶梅》亦曾有記載當時一種流行小食「愛窩窩」。後世著的《燕都小食品雜詠》中形容艾窩窩作：「白粉江米入蒸鍋，雜錦餡兒粉麵搓。渾似湯圓不待煮，清真喚作愛窩窩。」 成品艾窝窝外观球状，颜色洁白类似雪球。其制作方法是以糯米饭搓入蒸过的熟面粉晾凉后，按扁为皮；包裹白糖、芝麻、核桃仁、瓜子仁、青梅、山楂糕等混合成的馅，但是餡料沒有硬性準則。","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/%E8%89%BE%E7%AA%A9%E7%AA%A901.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wiki Elven Fan","licence":"CC BY-SA 3.0","leadFile":"艾窩窩01.jpg","views":3581,"langs":["de","ja","jv","nb","zh"],"langNames":{"de":"Aiwowo","ja":"艾窩窩","jv":"Aiwowo","nb":"Aiwowo","zh":"艾窝窝"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Almond tofu","name":"Almond tofu","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Almond_tofu","ingredients":["Apricot kernel milk","water","gelling agent (usually agar)"],"prepSummary":"In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert. Although the agar-based recipe is vegan, there are numerous nontraditional recipes that are not. Most are based on dairy products and a small amount of flavored extract. Gelatin is also a common substitute for agar. Annin jelly can be made from scratch or using instant mix. There is an instant soy-based powder with a coagulating agent, which dissolves in hot water and solidifies upon cooling.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Almond_jelly.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fumiaki Yoshimatsu from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Almond_jelly.jpg","views":20294,"langs":["ar","es","fa","hy","it","ja","jv","ko","nb","ru","uk","vi","zh"],"langNames":{"ar":"توفو اللوز","es":"Gelatina de almendra","fa":"آننین توفو","hy":"Նուշով թոֆու","it":"Tofu alle mandorle","ja":"杏仁豆腐","jv":"Annin tahu","ko":"행인두부","nb":"Annin tofu","ru":"Аннин-тофу","uk":"Аннін-тофу","vi":"Đậu hũ hạnh nhân","zh":"杏仁豆腐"}},{"title":"Banana roll","name":"Banana roll","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Banana_roll","ingredients":["Glutinous rice"],"prepSummary":"香蕉糕是一種帶有香蕉味的白色圓條狀軟糕，是香港一種小吃，由糯米粉、粘米粉、香蕉油、砂糖等製成，也可加入豆沙、棗泥等增加口感。里面并没有真正的香蕉，只是形状和味道比较像而已，其香蕉氣味來自香蕉油。香蕉糕是香港的传统小吃，在1970年代以前，物質不豐富的時代，香蕉糕曾經是甚受歡迎的零食，但隨著西式糖果和零食的大量湧入，如今香蕉糕在香港已不常見，成為一種香港懷舊小吃，但近年因保育香港傳統食品受到關注，有食品公司將香蕉糕製作成雪糕糯米糍。此外，香港也有人使用真正的香蕉取代香蕉油製作真正的香蕉糕。","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Chinese_Banana_Roll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User:Ahleong","licence":"CC BY-SA 3.0","leadFile":"Chinese_Banana_Roll.jpg","views":5770,"langs":["ar","bn","es","ja","ko","zh"],"langNames":{"ar":"رول الموز","bn":"কলার রোল","es":"Rollo de plátano","ja":"香蕉糕","ko":"헝지우고우","zh":"香蕉糕"},"sourceLanguage":"zh"},{"title":"Beijing yogurt","name":"Beijing yogurt","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Beijing_yogurt","ingredients":["Milk","sugar","nuts","raisins","rice wine"],"prepSummary":"Nailao (or suānnǎi) is prepared by heating milk and adding sugar to it. Two types of nuts mixed with raisins and rice wine made from glutinous rice are poured in and thoroughly stirred. A special device called lào tǒng (酪桶, ) is used during production. A lào tǒng contains a heat chamber in the center, providing the heat needed for cooking. The milk is mixed with rice wine and honey or sugar and is rapidly poured into fifty small bowls.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/%E9%85%B8%E5%A5%B6_Yoghurt_%D0%99%D0%BE%D0%B3%D1%83%D1%80%D1%82_%40Wangfujing_Food_Market_%289466868922%29.jpg/960px-%E9%85%B8%E5%A5%B6_Yoghurt_%D0%99%D0%BE%D0%B3%D1%83%D1%80%D1%82_%40Wangfujing_Food_Market_%289466868922%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikolaj Potanin from Russia","licence":"CC BY-SA 2.0","leadFile":"酸奶_Yoghurt_Йогурт_@Wangfujing_Food_Market_(9466868922).jpg","views":2356,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bingfen","name":"Bingfen","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Bingfen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Hua_Shi_Bing_Fen.jpg/960px-Hua_Shi_Bing_Fen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0","leadFile":"Hua_Shi_Bing_Fen.jpg","views":16074,"langs":["id","ja","zh"],"langNames":{"id":"Bingfen","ja":"氷粉","zh":"冰粉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Black sesame roll","name":"Black sesame roll","country":"China","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Black_sesame_roll","ingredients":["Black sesame paste"],"prepSummary":"Preparation of the dessert begins with drying a thin layer of black sesame paste. The paste eventually forms a thin refrigerated sheet. Then, the sheets are individually rolled up into a sesame roll.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/BlackSesameRoll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"BlackSesameRoll.jpg","views":3673,"langs":["bn","es","tr","zh"],"langNames":{"bn":"কালো তিলের রোল","es":"Rollo de sésamo negro","tr":"Kara susamlı rulo","zh":"芝麻卷"}},{"title":"Chao hongguo","name":"Chao hongguo","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Chao_hongguo","ingredients":["Chinese hawthorn"],"views":123,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chasan (pastry)","name":"Chasan (pastry)","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Chasan_(pastry)","ingredients":["flour","sesame oil"],"views":728,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Climbing fig tofu","name":"Climbing fig tofu","country":"China","url":"https://en.wikipedia.org/wiki/Climbing_fig_tofu","prepSummary":"浦江县位于中国浙江省中部，是金华市下辖的一个县。縣人民政府駐浦阳街道人民路38号。区域总面积为918.16平方公里。 浦江县有“书画之乡，水晶之都”之称。1993年被国家文化部命名为中国民间艺术（剪纸）之乡；2000年被国家文化部命名为中国民间艺术（书画）之乡；2001年，被中国日用五金技术开发中心命名为“中国挂锁中心”；2003年，中国轻工业联合会授予“中国水晶玻璃之都”荣誉称号。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/20160124-DJI_0208-Pano2.jpg/960px-20160124-DJI_0208-Pano2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PromoteMyCity","licence":"CC BY-SA 4.0","leadFile":"20160124-DJI_0208-Pano2.jpg","views":707,"langs":["de","es","fa","fr","it","ja","ko","nb","ru","sv","vi","zh"],"langNames":{"de":"Pujiang (Jinhua)","es":"Pujiang","fa":"شهرستان پوجیانگ (چجیانگ)","fr":"Xian de Pujiang (Zhejiang)","it":"Contea di Pujiang","ja":"浦江県","ko":"푸장현 (진화시)","nb":"Pujiang (Jinhua)","ru":"Пуцзян (Цзиньхуа)","sv":"Pujiang, Jinhua","vi":"Phố Giang","zh":"浦江县"},"sourceLanguage":"zh"},{"title":"Cut cake","name":"Cut cake","country":"China","region":"Xinjiang","url":"https://en.wikipedia.org/wiki/Cut_cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Qiegao2.JPG/960px-Qiegao2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Qiegao2.JPG","views":2179,"langs":["fr","zh"],"langNames":{"fr":"Qiegao","zh":"切糕 (糯米糕点)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Douhua","name":"Douhua","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Douhua","ingredients":["Tofu"],"prepSummary":"豆花，中國北方通稱為豆腐脑，是由黃豆漿絮凝後形成的口感近似於果凍或布丁狀食品統稱，質地比豆腐嫩軟，是一种常見小吃、甜點。依其成型方式或用劑及所呈現樣貌或口感狀態又分別稱豆腐脑。中国北方以製成豆腐脑為多，南方沒有豆腐腦，但在部分地区也有其他称谓。传统的制作方法，豆腐腦使用可食用性的石膏粉或滷水凝结，在口感上因製程技術，容易有明顯的顆粒感。现在多使用新型絮凝剂，比如葡萄糖酸-δ-内酯，成功率較高、口感更细腻。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/David_enjoying_D%C3%B2uhu%C4%81.jpg/960px-David_enjoying_D%C3%B2uhu%C4%81.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David","licence":"Public domain","leadFile":"David_enjoying_Dòuhuā.jpg","views":53436,"langs":["ar","es","fr","id","it","ja","jv","km","ko","ms","th","uk","vi","zh"],"langNames":{"ar":"حلوى التوفو","es":"Douhua","fr":"Fleur de tofu","id":"Tauhue","it":"Douhua","ja":"豆花","jv":"Douhua","km":"តៅហ៊ូខន់","ko":"두부 푸딩","ms":"Tau fu fah","th":"เต้าฮวย","uk":"Доухуа","vi":"Tào phớ","zh":"豆花"},"sourceLanguage":"zh"},{"title":"Fa gao","name":"Fa gao","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Fa_gao","ingredients":["flour (usually rice flour)","leavening (traditionally yeast)","sugar"],"prepSummary":"The cake is made of flour (usually rice flour), leavening (traditionally yeast, but can be chemical leavening), sugar or another sweetener; it is then steamed (instead of baked) on high heat until the top splits into a characteristic \"split top\" of four segments, or sometimes 3 sections. The batter is typically left to rest for fermentation prior to being steam-cooked. These cakes, when used to encourage prosperity in the new year, are often dyed bright colours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Fa_gao_%E7%AC%91%E5%8F%A3%E5%8F%91%E7%B3%95_Steamed_rice-cakes.jpg/960px-Fa_gao_%E7%AC%91%E5%8F%A3%E5%8F%91%E7%B3%95_Steamed_rice-cakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Fa_gao_笑口发糕_Steamed_rice-cakes.jpg","views":10301,"langs":["ha","id","jv","ru","th","zh"],"langNames":{"ha":"Fa gao","id":"Fa gao","jv":"Fa gao","ru":"Фа гао","th":"ขนมถ้วยฟู","zh":"發粿"}},{"title":"Ginger milk curd","name":"Ginger milk curd","country":"China","region":"Shunde","url":"https://en.wikipedia.org/wiki/Ginger_milk_curd","ingredients":["Ginger","milk","sugar"],"prepSummary":"薑汁撞奶是一種中式甜品，以薑汁凝固加糖調味的牛奶而制。制作薑汁撞奶使用的牛奶以水牛奶为佳，因为水牛奶较为浓稠，一来容易凝结，二来口感也较为香醇。目前於广州市 ，佛山市，中山市，珠海市，澳門，香港等地均有供應的餐廳，也有冲滾水的即食產品出售。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Ginger_Milk_Pudding.jpg/960px-Ginger_Milk_Pudding.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chika","licence":"CC BY 2.0","leadFile":"Ginger_Milk_Pudding.jpg","views":14144,"langs":["ar","it","ja","jv","ko","pa","zh"],"langNames":{"ar":"روب حليب الزنجبيل","it":"Budino di latte allo zenzero","ja":"生姜牛乳プリン","jv":"Dadih susu jaé","ko":"겅잡종나이","pa":"ਅਦਰਕ ਦੇ ਦੁੱਧ ਵਾਲਾ ਦਹੀ","zh":"薑汁撞奶"},"sourceLanguage":"zh"},{"title":"Grass jelly","name":"Grass jelly","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Grass_jelly","ingredients":["leaves","potassium carbonate","starch"],"prepSummary":"Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate and a little starch for several hours. The liquid cools to a jelly-like consistency, and this jelly can be cut into cubes or other shapes. The jelly is then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, suitable for hot weather. The jelly itself is fragrant with a smoky undertone and is a translucent dark brown or black. Food coloring may sometimes be added to make it darker.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/GrassJellyBlocks.jpg/960px-GrassJellyBlocks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 4.0","leadFile":"GrassJellyBlocks.jpg","views":118676,"langs":["ar","de","es","fr","ha","hy","id","it","ja","jv","ko","ms","pt","ru","sw","th","tr","uk","vi","zh"],"langNames":{"ar":"هلام الأعشاب","de":"Grasgelee","es":"Jalea de hierba","fr":"Gelée d'herbe","ha":"Jelly na ciyawa","hy":"Բուսական ժելե","id":"Cincau","it":"Gelatina alle erbe","ja":"仙草ゼリー","jv":"Cao","ko":"선초 젤리","ms":"Cincau","pt":"Gelatina de grama","ru":"Травяное желе","sw":"Jeli ya nyasi","th":"เฉาก๊วย","tr":"Çim jölesi","uk":"Трав'яне желе","vi":"Thạch sương sáo","zh":"燒仙草"}},{"title":"Guilinggao","name":"Guilinggao","country":"China","region":"Guangxi","url":"https://en.wikipedia.org/wiki/Guilinggao","ingredients":["Plastron","Chinese herbs"],"prepSummary":"Traditional guilinggao recipes require boiling turtle shell for many hours, first by itself, then with a variety of herbal ingredients, so that the liquid is gradually evaporated and a jelly-like residue forms. Rice flour and corn starch are added to thicken the product. Guilinggao jelly can be prepared at home from commercially sold powdered concentrate (the \"guilinggao powder\"), similarly to how Jello is made.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Gui_ling_gao_in_herbal_tea_shop.jpg/960px-Gui_ling_gao_in_herbal_tea_shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Gui_ling_gao_in_herbal_tea_shop.jpg","views":38656,"langs":["es","fr","ja","jv","ro","vi","zh"],"langNames":{"es":"Guilinggao","fr":"Guilinggao","ja":"亀苓膏","jv":"Guilinggao","ro":"Guilinggao","vi":"Cao quy linh","zh":"龜苓膏"},"province":"Wuzhou Shi","city":"Wuzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Guo zi","name":"Guo zi","country":"China","url":"https://en.wikipedia.org/wiki/Guo_zi","photo":"https://upload.wikimedia.org/wikipedia/commons/5/53/%E6%9E%9C%E5%AD%90.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Herbert SpongeBob","licence":"CC BY-SA 4.0","leadFile":"果子.jpg","views":742},{"title":"Hasma","name":"Hasma","country":"China","region":"Heilongjiang","url":"https://en.wikipedia.org/wiki/Hasma","prepSummary":"Hasma is produced primarily in the Heilongjiang, Jilin, and Liaoning provinces in China. Previously part of Chinese imperial cuisine, soups made with hasma are now widely available in North American cities with large Chinese populations and in Mainland China, Taiwan, Singapore and Hong Kong, albeit at a high price.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/DriedHasma.jpg/960px-DriedHasma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"DriedHasma.jpg","views":21928,"langs":["ar","es","ja","jv","ko","zh"],"langNames":{"ar":"حسما","es":"Hasma","ja":"ハスマ","jv":"Hasma","ko":"하스마","zh":"雪蛤膏"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Huamo","name":"Huamo","country":"China","url":"https://en.wikipedia.org/wiki/Huamo","prepSummary":"El huamo (en chino simplificado: 花馍; tradicional: 花饃; pinyin: huāmó) es el arte popular chino de ornamentar el mantou, que es un bollito o panecillo cocido al vapor y alimento básico en China. La decoración puede o no hacerse con ingredientes comestibles. De hecho, huamo quiere decir literalmente, 'flor' (花 huā) 'de masa' (馍 mó). Son tradicionales de la región de Shanxi, donde se preparan para eventos especiales como el Año Nuevo chino, festivales locales o bodas, y se sirven como postre de un banquete. También tienen una función ritual para rendir homenaje a los ancestros. El condado de Wenxi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/%E4%BB%A3%E5%8E%BF%E8%8A%B1%E9%A6%8D-%E5%A9%9A%E7%A4%BC%E9%99%AA%E5%AB%81%E8%8A%B1%E9%A6%8D.jpg/960px-%E4%BB%A3%E5%8E%BF%E8%8A%B1%E9%A6%8D-%E5%A9%9A%E7%A4%BC%E9%99%AA%E5%AB%81%E8%8A%B1%E9%A6%8D.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"安昊帅","licence":"CC BY-SA 3.0","leadFile":"代县花馍-婚礼陪嫁花馍.jpg","views":664,"langs":["es"],"langNames":{"es":"Huamo"},"sourceLanguage":"es"},{"title":"Jewish almond cookie","name":"Jewish almond cookie","country":"United States","region":"Jewish American","url":"https://en.wikipedia.org/wiki/Jewish_almond_cookie","views":1755},{"title":"JingBaJian","name":"JingBaJian","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/JingBaJian","ingredients":["Cake: oil","flour","waterFilling: dates","plum","raisin","rose","red bean paste","sugar"],"views":2592,"langs":["zh"],"langNames":{"zh":"京八件"}},{"title":"Jiuniang","name":"Jiuniang","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jiuniang","ingredients":["Glutinous rice","fermentation starter (yeast","Aspergillus oryzae)"],"prepSummary":"It was first developed as a by-product of mijiu production and generally speaking is partially digested rice from a young rice wine (or vinegar) ferment. If eaten quickly or held below 10 °C (50 °F), which halts the fermentation, the product can be consumed as jiuniang. If the temperatures are raised and fermentation continues, jiuniang will eventually produce rice wine or rice vinegar. Jiuniang is most commonly made and consumed in the winter, where fermentation can be halted easily. Jiuniang is often made with sweet osmanthus flowers in a dish is called guihua jiuniang.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Kueh_hrua_lau_cau.jpg/960px-Kueh_hrua_lau_cau.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Polyhedron on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Kueh_hrua_lau_cau.jpg","views":18323,"langs":["ca","es","it","ja","jv","zh"],"langNames":{"ca":"Laozao","es":"Jiuniang","it":"Jiuniang","ja":"酒醸","jv":"Jiuniang","zh":"酒釀"}},{"title":"Kaikouxiao","name":"Kaikouxiao","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Kaikouxiao","ingredients":["Flour","peanut oil","eggs","sugar","malt sugar","sesame seeds","baking soda"],"prepSummary":"The traditional culinary method of this dish begins with the preparation of flour, peanut oil, egg, sugar, malt sugar, sesame seeds and baking soda. With the exception of the sesame seeds, everything else is mixed together, and the resulting dough is cut into pieces. The sesame seeds are boiled in water and each small piece of dough is rolled in the sesame seeds. The end result is then fried on a skillet. The chef must lift the frying pan off the stove and put it back on depending on the situation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Yau_Gok_and_Sesame_Cookie_Balls.jpg/960px-Yau_Gok_and_Sesame_Cookie_Balls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neodymium+Nd","licence":"CC BY-SA 4.0","leadFile":"Yau_Gok_and_Sesame_Cookie_Balls.jpg","views":224,"langs":["ja","zh"],"langNames":{"ja":"開口笑","zh":"芝麻棗"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lotus seed paste","name":"Lotus seed paste","country":"China","url":"https://en.wikipedia.org/wiki/Lotus_seed_paste","prepSummary":"The process for making the paste is similar to that of smooth red bean paste. First, the dried seeds are stewed in water until soft prior to being mashed into a fine paste. The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Mooncake_with_double_yolk_and_lotus_seed_paste.jpg/960px-Mooncake_with_double_yolk_and_lotus_seed_paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SoHome Jacaranda Lilau","licence":"CC BY-SA 4.0","leadFile":"Mooncake_with_double_yolk_and_lotus_seed_paste.jpg","views":25224,"langs":["ar","es","it","jv","nb","zh"],"langNames":{"ar":"معجون بذور اللوتس","es":"Pasta de semilla de loto","it":"Pasta di semi di loto","jv":"Pasta wiji teraté","nb":"Lotusfrøpasta","zh":"蓮茸"}},{"title":"Mahua (snack)","name":"Mahua (snack)","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Mahua_(snack)","ingredients":["Dough","peanut oil"],"prepSummary":"麻花（油赞子）是中国的一种特色油炸面食小吃，是的起源，起源于陕西关中腹地，目前主要产地在陕西省咸阳、山西省稷山县、湖北省崇阳县与天津市，陕西咸阳以传统工艺出名，山西稷山以咸味油酥麻花出名，湖北崇阳以小麻花出名，而天津以生产大麻花出名。作法是将两三股条状的面团拧在一起，用油炸至熟即可。 在中国北方地区，立夏时节有吃麻花的古老习俗。","photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Mafaimage2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ryuka","licence":"CC BY-SA 3.0","leadFile":"Mafaimage2.jpg","views":18248,"langs":["es","id","ja","jv","ko","th","vi","zh"],"langNames":{"es":"Mahua","id":"Mahua (makanan ringan)","ja":"麻花","jv":"Mahua","ko":"마화 (음식)","th":"หมาฮวา","vi":"Mahua (bánh)","zh":"麻花"},"sourceLanguage":"zh"},{"title":"Masan (pastry)","name":"Masan (pastry)","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Masan_(pastry)","ingredients":["Tsampa","dry cubic or curd cheese","yak butter","brown sugar","water"],"views":1142},{"title":"Misandao","name":"Misandao","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Misandao","ingredients":["Flour","baking soda","vegetable oil","maltose"],"prepSummary":"The basic ingredients of this dish are flour, baking soda, and vegetable oil. About 25% of the flour is mixed with water, baking soda, and malt sugar for fermentation, forming the outside skin. The remaining flour is mixed evenly with water, becoming the inner part. Both types of dough would then be compressed into rectangular shapes and stacked. This sandwiched dough is then compressed and cut into long strips, before being folded and cut three times into four equal parts. The resulting dough pieces are then fried in vegetable oil. Once the fried dough pieces are taken out, they are dipped in malt sugar and then served.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Misandao_%2811%29.jpg/960px-Misandao_%2811%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"François Nguyen","licence":"CC BY 2.0","leadFile":"Misandao_(11).jpg","views":1574,"langs":["ja","zh"],"langNames":{"ja":"蜜三刀","zh":"蜜三刀"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Premna microphylla","name":"Premna microphylla","country":"China","url":"https://en.wikipedia.org/wiki/Premna_microphylla","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Premna_microphylla.jpg/960px-Premna_microphylla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shih-Shiuan Kao","licence":"CC BY-SA 2.0","leadFile":"Premna_microphylla.jpg","views":5545,"langs":["ja","ko","vi","zh"],"langNames":{"ja":"ハマクサギ","ko":"사향단풍나무","vi":"Premna microphylla","zh":"豆腐柴"},"notFood":"a taxon"},{"title":"Put chai ko","name":"Put chai ko","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Put_chai_ko","ingredients":["Sugar","rice flour"],"prepSummary":"砵仔糕是一種傳統粤式糕點。原創於台山，成為香港傳統小食之一。 傳統的砵仔糕以黃糖、粘米粉等造成後，放在一個瓦製的小砵內蒸熟；但現在的製法已多數改用小瓷碗。吃的時候才把砵仔糕從小砵倒出來，以竹籤穿起來吃。有的砵仔糕加入紅豆；亦有砵仔糕以白砂糖製造，因而是白色的。剛蒸好的砵仔糕，口感暖、滑、香、綿。 砵仔糕在1980年代的时候，只有一、两种的口味。现在有以砂糖、冰糖等製成，亦有绿茶砵仔糕、南瓜砵仔糕。在香港深水埗曾有一档古法瓦砵头砵仔糕，说砵仔糕是四邑地道街头小食，酬神祭祖也必备此糕点。現在砵仔糕在香港仍作為一種懷舊小食繼續有售，還有食店嘗試用紫心番薯等材料製作不同色彩的砵仔糕。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/28/Bowl_Rice_Cakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Cangjie6","licence":"CC BY 4.0","leadFile":"Bowl_Rice_Cakes.jpg","views":9921,"langs":["es","hy","ja","jv","nl","zh"],"langNames":{"es":"Put chai ko","hy":"Չայ կո","ja":"砵仔糕","jv":"Put chai ko","nl":"Poet chaj koow","zh":"砵仔糕"},"sourceLanguage":"zh"},{"title":"Renaibao","name":"Renaibao","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Renaibao","ingredients":["Glutinous rice","cream","sugar","wafer"],"prepSummary":"The most common Renaibao is glutinous rice in wafers with a layer of sweet cream on top. The cream soaks into and softens the glutinous rice. In some areas, the glutinous rice is replaced with red bean paste, the sweet cream is replaced with yogurt, or small toppings such as peanut chips and chocolate chips are added on top.","course":"Dessert, snack","views":350,"langs":["ja","zh"],"langNames":{"ja":"熱奶宝","zh":"热奶宝 (小吃)"},"province":"Xinxiang Shi","city":"Xinxiang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rooster olives","name":"Rooster olives","country":"China","url":"https://en.wikipedia.org/wiki/Rooster_olives","views":523},{"title":"Sachima","name":"Sachima","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Sachima","ingredients":["Flour","butter","rock sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Sacima.jpg/960px-Sacima.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tisanophile","licence":"CC BY-SA 4.0","leadFile":"Sacima.jpg","views":37606,"langs":["ar","bn","es","id","ja","jv","ko","my","nb","zh"],"langNames":{"ar":"ساشيما","bn":"সাচিমা","es":"Sachima","id":"Sachima","ja":"シャーチーマー","jv":"Sachima","ko":"사치마","my":"မရွေးမုန့်","nb":"Sachima","zh":"沙琪玛"}},{"title":"Sì (dessert)","name":"Sì (dessert)","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/S%C3%AC_(dessert)","prepSummary":"𥻵（福州语罗马字: sì，国际音标：）是福州人每年冬至這一天吃的一種汤丸食品，類似湯圓。又被称为「玻當𥻵」，其中「玻當」意思是「打滚」。「𥻵」的本字是「餈」，但福州話讀音為sì，和福州話的「時」音相同，故民間另造「𥻵」字。 𥻵是用生糯米磨浆 馬祖地區受閩都文化影響，民間亦使用「𥻵」字。在馬祖，婚喪喜慶時候也會食用此食品。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/%E6%97%B6%E6%9D%A5%E8%BF%90%E8%BD%AC.jpg/960px-%E6%97%B6%E6%9D%A5%E8%BF%90%E8%BD%AC.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Davidzdh","licence":"CC BY-SA 4.0","leadFile":"时来运转.jpg","views":1208,"langs":["nl","zh"],"langNames":{"nl":"Ci","zh":"𥻵 (福州)"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tangyuan","name":"Tangyuan","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Tangyuan","ingredients":["Glutinous rice flour"],"prepSummary":"湯圓是一個盛行於华人界的美食及甜點，由於製作方便又美味，因此廣為流傳，是上元與冬至應景的一種食品，寓意團團圓圓，是人民对于幸福生活的一种向往和期盼。吴语稱之為「湯糰」、「圓子」；闽语稱之為「元宵」、「元宵丸」，興化話稱之為「丸囝」，泉漳話（含台灣話）稱之為「圓仔」、「米圓」，潮州话稱之為「鴨母捻」、「圓」；客家话稱之為「惜圓」、「粄圓」、「雪圓仔」、「圓粄仔」。 湯圓大多為糯米製成，也有少部分以黄米制成，內餡較為常見的有芝麻、枣、水果、花生及鮮肉、菜肉等；也有小而無餡者，喚「小圓子」，以吳地最爲人識。湯圓內餡可甜餡或鹹餡或是無餡，相對於元宵只能甜餡而言豐富許多。","photo":"https://upload.wikimedia.org/wikipedia/commons/3/34/Pumpkin_tangyuan_%28%E6%B1%A4%E5%9C%86%29_with_red_bean_baste_and_black_sesame_fillings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"cherrylet","licence":"CC BY 2.0","leadFile":"Pumpkin_tangyuan_(汤圆)_with_red_bean_baste_and_black_sesame_fillings.jpg","views":20001,"langs":["es","fr","hu","id","it","ja","jv","km","ko","ms","my","nb","pa","ru","sv","th","tr","vi","zh"],"langNames":{"es":"Tangyuan","fr":"Tangyuan (nourriture)","hu":"Tangyuan","id":"Ronde (makanan)","it":"Tangyuan","ja":"湯円","jv":"Rondhé (panganan)","km":"នំពងត្រី","ko":"탕위안","ms":"Tangyuan","my":"တန်ယွမ်သည်","nb":"Tangyuan (matrett)","pa":"ਤਾਂਗਯੂਆਨ","ru":"Танъюань (блюдо)","sv":"Tangyuan (maträtt)","th":"ยฺเหวียนเซียว","tr":"Tangyuan (yemek)","vi":"Sủi dìn","zh":"湯圓"},"sourceLanguage":"zh"},{"title":"Taro purée","name":"Taro purée","country":"Taiwan","region":"Fujian Province","url":"https://en.wikipedia.org/wiki/Taro_pur%C3%A9e","ingredients":["Taro","lard","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Taro_pur%C3%A9e.jpg/960px-Taro_pur%C3%A9e.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haha169","licence":"CC BY-SA 4.0","leadFile":"Taro_purée.jpg","views":5778,"originClaims":["China","Taiwan"]},{"title":"Tong sui","name":"Tong sui","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Tong_sui","prepSummary":"糖水，广东方言。又稱甜羹。因為地域問題，廣東廣府民系一般稱糖水，廣東潮汕民系則稱為甜湯，是一種甜品，帶甜味的羹湯，種類十分多樣。起源於嶺南地區，現在流行於廣東、廣西、香港、澳門等地，糖水一般煮得較稠，部份會加上不同食材在內，因此粵語一般稱「食糖水」，而不會稱「飲糖水」。 糖水一般被視作飯後的甜品，或是在晚餐過後作為宵夜來享用。電影《胭脂扣》就有一幕要吃宵夜，於是用燒紙幣來煲紅豆沙來鬥富的故事。 糖水可熱食亦或是凍食，款式按時令而改變，如夏天食綠豆沙可清熱，冬天則可食芝麻糊暖身。而不同糖水也有不同療效，紅豆沙就有補血養顏功效，绿豆汤亦有清热解毒之疗效。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Sweet_patatoes_soup_in_home.jpg/960px-Sweet_patatoes_soup_in_home.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Sweet_patatoes_soup_in_home.jpg","views":30638,"langs":["es","fr","hy","id","it","ja","jv","ko","nl","zh"],"langNames":{"es":"Tong sui","fr":"Tong sui","hy":"Շաքարաջուր (ուտեստ)","id":"Tong sui","it":"Tong sui","ja":"糖水","jv":"Tong sui","ko":"탕수이","nl":"Suikersoep","zh":"糖水"},"sourceLanguage":"zh"},{"title":"Wandouhuang","name":"Wandouhuang","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Wandouhuang","ingredients":["Pea","water","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/b/b8/Wandouhuang_Beijing_Traditional_Snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jiayi120","licence":"CC BY-SA 4.0","leadFile":"Wandouhuang_Beijing_Traditional_Snack.jpg","views":1902,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Xigua lao","name":"Xigua lao","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Xigua_lao","ingredients":["Watermelon","agar","sugar","cherries","vanilla powder"],"prepSummary":"The dish is commonly prepared using watermelon, cherries, agar, sugar and vanilla powder. Water is mixed with agar, vanilla powder and sugar and boiled into a syrup. The watermelon is crushed to get the juice out of it and mixed with the syrup.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Xi_Gua_Lao.jpg/960px-Xi_Gua_Lao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zheng Zhou","licence":"CC BY-SA 4.0","leadFile":"Xi_Gua_Lao.jpg","views":419,"langs":["es","ja","nb"],"langNames":{"es":"Xi gua lao","ja":"西瓜酪","nb":"Xi gua lao"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dim sum","name":"Dim sum","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Dim_sum","prepSummary":"广式点心是糕饼糖品的一種，体型虽小但有一定分量的固态食物，通常不会单独作为正餐。最初的定义是在略有些饥饿时食用的小食品，但现在其涵义也不限于此，凡是分量较小精緻的食物都可以称作点心。如茶点——在喝茶的時候吃的一些小食，比如糕點、糖果等，還有廣義上以甜味為主的甜點等。 广式点心以岭南小吃为基础，广泛吸取中国各地、包括六大古都的宫廷麵点和西式糕饼技艺发展而成。广式点心是粤菜的重要组成部分，也是汉族饮食文化的重要组成部分。 “食在广州，味在西关”，西关是三百多年来广州美食文化的核心区域，也是廣式点心的发源地，广州的十大名小吃皆是出自西关地区。 “西关名点”是以传统广州西关早茶包点为主打产品的广式点心连锁，到广州，不可不来西关饮茶；饮早茶，自然少不了“西关名点”。茶点分为干湿两种，干点有饺子、粉果、包子、酥点等，湿点则有粥类、肉类、龟苓膏、豆腐花等。其中又以干点做得最为精致，卖相甚佳。 广式点心的主要特点是用料精博，品种繁多，款式新颖，口味清新多样且制作精细，咸甜兼备，能适應四季节令和各方人士的需要。 各款点心都讲究色泽和谐，造型各异，相映成趣，令人百食不厌。 广式点心具有广博的包容性。品种异常繁多，丰富性居全国之首。除了采用各种烹饪手段外，馅料的选择也非常广泛，甜咸、荤素、各种食材均有。同时也糅和了西点的一些技巧和特色，在原料上也会选择某些西点原料，如巧克力、奶油等，口感总体较为清爽","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Chinese_DimSum_%289023590541%29.jpg/960px-Chinese_DimSum_%289023590541%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LeonardKong","licence":"CC BY 2.0","leadFile":"Chinese_DimSum_(9023590541).jpg","views":319016,"langs":["ar","ca","da","de","es","eu","fa","fi","fr","he","hu","hy","id","it","ja","jv","ko","lv","ms","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"ديم سم","ca":"Dim sum","da":"Dim sum","de":"Dim Sum","es":"Dim sum","eu":"Dim sum","fa":"دیم سام","fi":"Dim sum","fr":"Dimsum","he":"דים סאם","hu":"Tím szam","hy":"Դիմ սամ","id":"Dimsum","it":"Dim sum","ja":"点心","jv":"Dim sum","ko":"딤섬","lv":"Dim sum","ms":"Dim sum","nl":"Dimsum","nb":"Dim sum","pl":"Dim sum","pt":"Dim sum","ru":"Димсам","sv":"Dim sum","th":"ติ่มซำ","tl":"Dimsum","tr":"Dim sum","uk":"Дім сум","vi":"Điểm tâm Quảng Đông","zh":"廣式點心"},"sourceLanguage":"zh"},{"title":"Bakpau","name":"Bakpau","country":"China","region":"Mauritian","url":"https://en.wikipedia.org/wiki/Bakpau","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Baozi_Chengdu.JPG/960px-Baozi_Chengdu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Baozi_Chengdu.JPG","views":3816,"langs":["ar","bg","bn","ca","de","es","et","fi","fr","ha","he","hy","id","it","ja","jv","ko","ms","my","nb","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"باوزي","bg":"Паучи","bn":"বাও","ca":"Baozi","de":"Baozi","es":"Baozi","et":"Baozi","fi":"Baozi","fr":"Baozi","ha":"Baozi","he":"באוזי","hy":"Պաոծը","id":"Bakpao","it":"Baozi","ja":"包子","jv":"Bakpao","ko":"바오쯔","ms":"Pau","my":"ပေါက်စီ","nb":"Baozi","pl":"Baozi","pt":"Baozi","ru":"Баоцзы","sv":"Baozi","th":"ซาลาเปา","tr":"Baozi","uk":"Баоцзи","vi":"Bánh bao","zh":"包子"}},{"title":"Baozi","name":"Baozi","country":"China","url":"https://en.wikipedia.org/wiki/Baozi","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Baozi_Chengdu.JPG/960px-Baozi_Chengdu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Baozi_Chengdu.JPG","views":146760},{"title":"Cha siu bao","name":"Cha siu bao","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Cha_siu_bao","ingredients":["Pork"],"prepSummary":"叉燒包是香港、澳門以至廣東具代表性的粤式點心之一。以切成小塊的叉燒，加入蠔油等調味成為餡料，外面以麪粉包裹，放在蒸籠內蒸熟而成。叉燒包一般大小為直徑5公分（1.97英吋）左右，一籠通常為三或四個。好的叉燒包採用肥瘦適中的叉燒作餡，包皮蒸熟後軟滑剛好，稍為裂開露出叉燒餡料，滲發出陣陣叉燒的香味。又有一說傳統叉燒包的標準要求是「高身雀籠型，大肚收篤，爆口而僅微微露餡」。在夏威夷，叉烧包被称作Manapua，是夏威夷语mea ʻono puaʻa（意为“美味的猪肉食品”）的缩写，在美屬薩摩亞则被称为Keke pua'a。香港另外還有「雪影叉燒包」及「雪山叉燒包」的版本，將原本的蒸制改為烘烤而成。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Char_siu_bao.jpg/960px-Char_siu_bao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Char_siu_bao.jpg","views":34755,"langs":["ar","ca","es","fr","ha","id","ja","jv","ko","nb","nl","pa","sv","th","vi","zh"],"langNames":{"ar":"تشا سيو باو","ca":"Cha siu baau","es":"Cha siu baau","fr":"Cha siu bao","ha":"Cha siu bao","id":"Ca sau pau","ja":"叉焼包","jv":"Cha siu bao","ko":"차시우바우","nl":"Chaa siew paauw","nb":"Cha siu baau","pa":"ਚਾ ਸਿਉ ਬਾਓ","sv":"Cha siu baau","th":"ซาลาเปาหน้าแตก","vi":"Bánh bao xá xíu","zh":"叉燒包"},"sourceLanguage":"zh"},{"title":"Chicken feet","name":"Chicken feet","country":"China","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Chicken_feet","prepSummary":"鳳爪，等於是雞爪，廣東文化中常用“鳳”來代替“雞”一字，一般是把雞的爪，經過烹製，作為小吃。但是在台灣，雞爪指的是未經去骨的，而鳳爪是加工去骨的。所以一般市售雞爪和鳳爪的價格也是有落差的。鳳爪因為加工過，售價比雞爪貴一些。雞爪也常常在台灣的年夜飯出現。 “鳳爪”在廣東茶樓中一般指的是先炸後炆的色澤红潤的雞爪，上桌前先盛於小碟，裝在竹製的蒸籠裡面蒸熱備售。另有一味白雲鳳爪，则是採用製作白雲猪手的方法来製作的鳳爪。而與花生眉豆同炆亦是常見的食制。還有的是以油鹽水製的鳳爪、以沙薑末製的沙薑鳳爪、廣東鹵水鳳爪、鹽焗鳳爪；更有泰式酸辣鳳爪等等。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Chicken_feet.jpg/960px-Chicken_feet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Anna Frodesiak","licence":"Public domain","leadFile":"Chicken_feet.jpg","views":53832,"langs":["af","ar","es","fa","fr","ha","id","it","jv","ko","ru","uk","vi","zh"],"langNames":{"af":"Hoenderpote","ar":"أقدام الدجاج","es":"Patas de pollo","fa":"پای مرغ","fr":"Pattes de poulet","ha":"Ƙafafun kaza","id":"Ceker ayam","it":"Zampe di gallina","jv":"Cèkèr pitik","ko":"닭발","ru":"Куриные лапки","uk":"Курячі лапки","vi":"Chân gà","zh":"凤爪"},"sourceLanguage":"zh"},{"title":"Chinese flaky pastry","name":"Chinese flaky pastry","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Chinese_flaky_pastry","ingredients":["Flour","shortening (traditionally lard)"],"prepSummary":"Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Char_siew_sou.JPG/960px-Char_siew_sou.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Terence Ong","licence":"CC BY 2.5","leadFile":"Char_siew_sou.JPG","views":3948},{"title":"Cifantuan","name":"Cifantuan","country":"China","region":"Greater China","url":"https://en.wikipedia.org/wiki/Cifantuan","ingredients":["youtiao (fried dough)","glutinous rice"],"prepSummary":"粢饭团 ，长条状的又称粢飯捲。粢饭团也称糍饭，在江浙等地称为粢飯糰，在香港稱粢飯或寫作秶飯 ，台灣稱作飯糰，台語稱作飯丸，在南京稱作蒸饭包油条或蒸饭、在武漢则稱作糯米包油条，是中國江浙地区的一種传统早餐类小吃，其主要原料为糯米和油条。 一般粢饭团分为甜、鹹及半鹹甜三种口味，在糯米中包著的除了油条外，咸粢飯有榨菜、肉鬆、鱼鬆、肉燥、菜脯，甜粢飯有芝麻、白糖、花生粉；考究一些的店家还提供紫米饭团。粢饭团通常用作早點，與豆漿、豆腐花同食。","course":"Breakfast, dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/CiFanTuan.png/960px-CiFanTuan.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alan Mak","licence":"CC BY 2.5","leadFile":"CiFanTuan.png","views":16447,"langs":["ca","es","fr","id","ja","jv","ko","nb","zh"],"langNames":{"ca":"Cifantuan","es":"Cí fàn tuán","fr":"Cifantuan","id":"Cifantuan","ja":"飯糰","jv":"Cifantuan","ko":"츠판퇀","nb":"Ci fan tuan","zh":"粢饭团"},"sourceLanguage":"zh"},{"title":"Coconut bar","name":"Coconut bar","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Coconut_bar","ingredients":["Coconut milk","wheat starch","corn starch","or agar","gelatin"],"prepSummary":"The dessert is made of coconut milk (preferably freshly made) and set with a mixture of tang flour (wheat starch) and corn starch, or a mixture of agar agar and gelatin. It is sweetened, and sometimes sprinkled with desiccated coconuts. The texture varies from silky springy (if gelatin and agar agar is used as setting agent) to creamy in texture (if wheat starch and corn starch are used to set the dessert) depending on individual preparations.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/Coconutbar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"Coconutbar.jpg","views":5170},{"title":"Da bao","name":"Da bao","country":"China","region":"Singaporean","url":"https://en.wikipedia.org/wiki/Da_bao","prepSummary":"大包全稱雞球大包，是點心的一種。用普通的澄麵作皮，以豬肉、鮮筍或沙葛、括雞肉、菜碎等，將釀好餡料的大包蒸製而成。其中，三星大包的餡料包括鹹蛋、冬菇和豬肉。大包貌似菜肉包，但造型較大，約為3個叉燒包大小。 大包源自廣州的茶樓提供的點心之一。部份茶樓負責人體恤草根階層，設計體積大、餡料多，但價格便宜的大包。茶樓通常對大包的規格、質量、定價經過精心計算，以免賠本做生意。「賣大包」一詞亦因而成為廣東流行語，意思是以廉價招徠。一般賣大包有兩種做法： *按成本出售、不賺錢。 *以賠上茶價收益出售。 有些茶樓為此限制賣大包的數量，例如每天茶市限賣一次，有些兩次，或者限每位茶客可以買一個大包。儘管大包「超值好食」，但以往茶客均守規矩，一般不會離座搶包。 漸漸因為茶樓文化（飲茶）由廣州傳至香港，在二次世界大戰以前香港的茶樓都有售賣大包。及後香港經濟發展，茶客要求點心的種類更多樣、更精緻，對大包的喜愛程度漸漸減少，加上大包的製作成本較高、工序較多，新式茶樓漸漸沒有大包出售。香港一般只有懷舊茶樓，譬如得如茶樓才有大包出售。現代的則有赤柱酒家。 在越南，大包直到現時仍然流行，餡料多用豬肉、沙葛、鹌鹑蛋、臘腸等等做成，越南話叫「」。 Category:包子","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/%E5%A4%A7%E5%8C%85.jpg/960px-%E5%A4%A7%E5%8C%85.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pokman817","licence":"CC BY-SA 3.0","leadFile":"大包.jpg","views":3752,"langs":["zh"],"langNames":{"zh":"大包"},"sourceLanguage":"zh"},{"title":"Dim Sum King","name":"Dim Sum King","country":"United States","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Dim_Sum_King","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Seattle_%28October_23%2C_2022%29_-_31.jpg/960px-Seattle_%28October_23%2C_2022%29_-_31.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Another Believer","licence":"CC BY-SA 4.0","leadFile":"Seattle_(October_23,_2022)_-_31.jpg","views":889,"notFood":"a restaurant"},{"title":"Eight treasure rice","name":"Eight treasure rice","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Eight_treasure_rice","ingredients":["glutinous rice","sweet red bean paste"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Gary_Stevens_%28Gary_Soup%29_Eight_Treasure_Rice.jpg/960px-Gary_Stevens_%28Gary_Soup%29_Eight_Treasure_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Stevens (Gary Soup)","licence":"CC BY 2.0","leadFile":"Gary_Stevens_(Gary_Soup)_Eight_Treasure_Rice.jpg","views":2755,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fun guo","name":"Fun guo","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Fun_guo","ingredients":["Filling: chopped peanuts","garlic chives","ground pork","dried shrimp","dried radish","tapioca flour","corn or potato starch"],"course":"Yum cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Chaozhoufenguo.jpg/960px-Chaozhoufenguo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stuart_spivack of Flickr","licence":"CC BY-SA 2.0","leadFile":"Chaozhoufenguo.jpg","views":13732,"langs":["ca","cs","es","eu","fr","id","ko","th","zh"],"langNames":{"ca":"Fun guo","cs":"Fun guo","es":"Fun guo","eu":"Fun guo","fr":"Fun guo","id":"Fun guo","ko":"판궈","th":"ฝั่นโก๋","zh":"潮州粉粿"}},{"title":"Har gow","name":"Har gow","country":"China","region":"Cantonese-speaking region","url":"https://en.wikipedia.org/wiki/Har_gow","ingredients":["Wheat starch","tapioca starch","shrimp","cooked pork fat","bamboo shoots","scallions","cornstarch","sesame oil"],"prepSummary":"蝦餃，又稱水晶蝦餃，在廣東省以外的地區又可稱為港式蒸餃、廣式蒸餃，是一種以透明澄麵皮包裹一至兩隻蝦的蒸餃菜，份量大小多以一口為限。 常见的蝦餃是半月形、表面似蜘蛛肚的，約有十三褶。传统广式西关蝦饺餡料有河蝦、肥豬肉、韭黄，而且必须是十三褶半，港式多简化要求，改为海蝦、笋及半肥瘦猪肉，褶数由九至十三褶不等，当中世有些标称有些不計較成本讓人覺得超值的是純龙蝦肉、鹅肝醤的蝦餃。優質美味的蝦餃一定要皮薄而軟，如果餃皮必须是有弹性兼半透明；蝦肉要爽口彈牙，餃內有少量汁液，全隻餃則要夠熱為最佳。","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Steamed_prawn_dumplings.jpg/960px-Steamed_prawn_dumplings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maksym Kozlenko","licence":"CC BY-SA 4.0","leadFile":"Steamed_prawn_dumplings.jpg","views":48460,"langs":["es","fr","id","it","ja","ko","nl","sv","th","tl","vi","zh"],"langNames":{"es":"Har gow","fr":"Har gow","id":"Hakau","it":"Har gow","ja":"蝦餃","ko":"하가우","nl":"Haa kaauw","sv":"Har gow","th":"ฮะเก๋า","tl":"Hakaw","vi":"Há cảo","zh":"蝦餃"},"sourceLanguage":"zh"},{"title":"Huangqiao sesame cake","name":"Huangqiao sesame cake","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Huangqiao_sesame_cake","ingredients":["Flour","salt","yeast","caramel","pork suet","onion","sesame","alkali"],"photo":"https://upload.wikimedia.org/wikipedia/commons/e/e7/Huangqiao_Sesame_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NNU.10.24100113","licence":"CC BY-SA 3.0","leadFile":"Huangqiao_Sesame_Cake.jpg","views":1677,"langs":["zh"],"langNames":{"zh":"黄桥烧饼"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jade Garden Restaurant","name":"Jade Garden Restaurant","country":"United States","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Jade_Garden_Restaurant","leadFile":"Jade_Garden_Restaurant_logo.png","views":1141,"notFood":"a restaurant"},{"title":"Lo mai gai","name":"Lo mai gai","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Lo_mai_gai","ingredients":["Glutinous rice filled with chicken","Chinese mushrooms","Chinese sausage","scallions","dried shrimp"],"prepSummary":"糯米雞是源自廣東的一種點心。製法是以荷葉包著糯米，中央放雞肉、叉燒肉、冬菇等餡料。 傳統的糯米雞的份量不少，吃一個糯米雞已差不多是半頓飯量。因此約1980年代起的廣東酒樓推出材料相同，而體積小一半的珍珠雞。另一種和糯米雞相似的點心是荷葉飯。兩者外形相似，但荷葉飯是以粘米而不是糯米製成。","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/2016_0716_Lo_Mai_Gai.jpg/960px-2016_0716_Lo_Mai_Gai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2016_0716_Lo_Mai_Gai.jpg","views":22813,"langs":["ca","es","fr","it","ja","jv","ko","ms","pa","zh"],"langNames":{"ca":"Lo mai gai","es":"Lo mai gai","fr":"Lo mai gai","it":"Lo mai gai","ja":"糯米鶏","jv":"Lo mai gai","ko":"노마이가이","ms":"Lo mai gai","pa":"ਲੋ ਮਾਈ ਗਾਈ","zh":"糯米雞"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mantou","name":"Mantou","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Mantou","ingredients":["Wheat flour","water","leavening agents"],"prepSummary":"饅頭為一種中國傳統麵食，一般以小麦为原料研磨的麵粉制成，将面粉和水按比例混合發酵後（或拌入內餡）蒸製而成的食品。通常是半球形、长方体，大小從直徑4公分左右到直徑15公分左右均有。其中，無餡的饅頭是多数中國北方人的主食。華北地區稱為餑餑，關中、中原及江淮部分地區稱為饃，晉語與部分閩語地區也稱為饃饃等。","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/%E0%B9%82%E0%B8%95%E0%B9%8A%E0%B8%B0%E0%B8%88%E0%B8%B5%E0%B8%99%E0%B8%AB%E0%B8%A1%E0%B8%B1%E0%B9%88%E0%B8%99%E0%B9%82%E0%B8%96%E0%B8%A7.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aumrino970","licence":"CC BY-SA 4.0","leadFile":"โต๊ะจีนหมั่นโถว.jpg","views":81272,"langs":["ar","de","es","fi","fr","he","hy","id","it","ja","jv","ko","nb","nl","ru","sv","th","tr","vi","zh"],"langNames":{"ar":"منتو (طعام)","de":"Mantou","es":"Mantou","fi":"Mantou","fr":"Mantou","he":"מאנטואו","hy":"Մանթոու","id":"Mantou","it":"Mantou","ja":"饅頭 (中国)","jv":"Mantou","ko":"만터우","nl":"Mantou","nb":"Mantou","ru":"Маньтоу","sv":"Mantou","th":"หมั่นโถว","tr":"Mantou","vi":"Màn thầu","zh":"馒头"},"sourceLanguage":"zh"},{"title":"Pearl meatballs","name":"Pearl meatballs","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Pearl_meatballs","ingredients":["Ground pork","glutinous rice","vegetables","starch"],"prepSummary":"Pearl meatballs are made with ground pork, mixed with sesame oil, Shaoxing wine, pepper, diced vegetables, and starch or egg white for thickening. The most commonly used vegetables include ginger, water chestnut, scallions, bamboo shoots, mushrooms, and lotus root. The meat mixture is formed into balls, then rolled and coated in glutinous rice, which is soaked beforehand but not cooked.","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Pearl_Meatballs_with_Sticky_Rice.jpg/960px-Pearl_Meatballs_with_Sticky_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zheng Zhou","licence":"CC BY-SA 4.0","leadFile":"Pearl_Meatballs_with_Sticky_Rice.jpg","views":3342,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pineapple bun","name":"Pineapple bun","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Pineapple_bun","ingredients":["Sugar","eggs","flour","vanilla","butter"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Pineapple_buns.jpg/960px-Pineapple_buns.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Party Lin","licence":"CC BY 2.0","leadFile":"Pineapple_buns.jpg","views":57533,"langs":["ar","ca","de","es","fr","hi","ja","jv","ko","ru","uk","zh"],"langNames":{"ar":"كعكة الأناناس","ca":"Pastisset de pinya","de":"Pineapple Bun","es":"Bollo de piña","fr":"Brioche-ananas","hi":"अनानास बन","ja":"菠蘿包","jv":"Roti nanas","ko":"보로바우","ru":"Ананасовая булочка","uk":"Ананасова булочка","zh":"菠蘿包"}},{"title":"Pu'er tea","name":"Pu'er tea","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Pu'er_tea","prepSummary":"Tea factories, particularly formerly government-owned factories, produce many cakes using recipes for tea blends, indicated by a four-digit recipe number. The first two digits of recipe numbers represent the year the recipe was first produced, the third digit represents the grade of leaves used in the recipe, and the last digit represents the factory. The number 7542, for example, would denote a recipe from 1975 using fourth-grade tea leaf made by Menghai Tea Factory (represented by 2). Tea of all shapes can be made by numbered recipe. Not all recipes are numbered, and not all cakes are made by recipe.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/%22Da_Yi_Gong_Tuo%22_Pu-erh_shou_cha%2C_2010.jpg/960px-%22Da_Yi_Gong_Tuo%22_Pu-erh_shou_cha%2C_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Copypaiste","licence":"CC BY-SA 3.0","leadFile":"\"Da_Yi_Gong_Tuo\"_Pu-erh_shou_cha,_2010.jpg","views":227648,"langs":["ar","az","cs","de","es","fi","fr","hy","id","it","ja","jv","ko","lt","lv","nb","nl","pl","pt","ro","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"شاي بوير","az":"Puer","cs":"Pchu-er (čaj)","de":"Pu-Erh","es":"Pu-erh","fi":"Pu’er (tee)","fr":"Pu-erh","hy":"Պուեր","id":"Teh pu'er","it":"Tè Pu'er","ja":"プーアル茶","jv":"Pu'er tèh","ko":"보이차","lt":"Pu-erh","lv":"Puers","nl":"Pu-er","nb":"Pu’er (te)","pl":"Pu-erh","pt":"Chá puerh","ro":"Ceai pu-erh","ru":"Пуэр","sv":"Pu'er (te)","th":"ชาผูเอ่อร์","tr":"Pu-erh çayı","uk":"Пуер","vi":"Trà Phổ Nhĩ","zh":"普洱茶"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rice noodle roll","name":"Rice noodle roll","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Rice_noodle_roll","ingredients":["Rice noodles"],"prepSummary":"The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch. This liquid mixture is poured into a specially made flat pan with holes (similar to a flat colander). Commercial restaurants instead use special oversized steamers that are lined with a steam-permeable cloth.","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/A_Steam_White_Rice_Noodle_Rolls_from_KC_Chinese_Restaurant.jpg/960px-A_Steam_White_Rice_Noodle_Rolls_from_KC_Chinese_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"A_Steam_White_Rice_Noodle_Rolls_from_KC_Chinese_Restaurant.jpg","views":57198,"langs":["es","fr","it","ja","jv","ko","ms","zh"],"langNames":{"es":"Rollo de fideo de arroz","fr":"Rouleau de nouille de riz","it":"Involtino di spaghetti di riso","ja":"腸粉","jv":"Soun gulung","ko":"청판","ms":"Chee cheong fun","zh":"腸粉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shark fin dumpling","name":"Shark fin dumpling","country":"China","region":"Cantonese-speaking region","url":"https://en.wikipedia.org/wiki/Shark_fin_dumpling","prepSummary":"The standard ingredients include shrimp, crab sticks, shiitake and straw mushrooms. The dish is prepared with red agar for texture, and seasoned with salt, MSG, sugar, meal-cake, and ground white pepper.","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Shark_fin_dumplings%2C_Holiday_Restaurant%2C_Semarang%2C_2014-06-19.jpg/960px-Shark_fin_dumplings%2C_Holiday_Restaurant%2C_Semarang%2C_2014-06-19.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 3.0","leadFile":"Shark_fin_dumplings,_Holiday_Restaurant,_Semarang,_2014-06-19.jpg","views":3851,"langs":["zh"],"langNames":{"zh":"魚翅餃"}},{"title":"Shengjian mantou","name":"Shengjian mantou","country":"China","region":"Suzhou","url":"https://en.wikipedia.org/wiki/Shengjian_mantou","ingredients":["Dough","pork","gelatin"],"prepSummary":"生煎饅頭（沪语发音：sanci moedeu）是流行于上海、苏州及其他江南地区的一種传统小吃，簡稱為生煎；亦称生煎包，类似于锅贴和水煎包，為煎熟了的有餡饅頭（包子）。 生煎饅頭的餡料通常使用猪肉，也可用雞肉作原料，在一些考究的店家研发了蝦肉、蟹肉等餡料。 生煎的成品色白，皮薄鬆脆、焦底酥脆，咬嚼時有芝麻及蔥香味，配以雞鴨血湯、咖喱牛肉汤或油豆腐粉丝汤，是上海人的传统早餐之一，同时也是苏州有名的点心。 上海的生煎名店有王家沙点心店、萝春阁、大壶春、东泰祥、蔡记生煎。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Sheng_Jian_Bao_on_a_pan.jpg/960px-Sheng_Jian_Bao_on_a_pan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brian Harrington Spier","licence":"CC BY-SA 2.0","leadFile":"Sheng_Jian_Bao_on_a_pan.jpg","views":16155,"langs":["es","fr","it","ja","jv","ko","zh"],"langNames":{"es":"Shengjian mantou","fr":"Shengjian mantou","it":"Shengjian mantou","ja":"生煎饅頭","jv":"Shengjian mantou","ko":"성젠만터우","zh":"生煎馒头"},"sourceLanguage":"zh"},{"title":"Shrimp toast","name":"Shrimp toast","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Shrimp_toast","ingredients":["Bread","shrimp"],"prepSummary":"蝦多士是以蝦為餡料的炸多士，是香港化的英式下午茶常見食品，將英式的三明治加入常見於香港雲吞的蝦膠，再油炸至金黃色而成，反映香港中西文化匯聚的特色。蝦多士常見於香港的酒樓及海鮮酒家，作為一道點心，也有茶餐廳提供此食物，這種香港食品已經流傳到海外，於日本、台灣、越南、泰國、美國、韩国等地亦可見到，但製法略有不同。另有部份酒家以「鍋貼明蝦」為名。","course":"Snack food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Shrimp_Toast.jpg/960px-Shrimp_Toast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neodymium+Nd","licence":"CC BY-SA 4.0","leadFile":"Shrimp_Toast.jpg","views":21629,"langs":["ar","es","fr","it","ja","ko","zh"],"langNames":{"ar":"خبز الروبيان المحمص","es":"Tostada de gamba","fr":"Toast aux crevettes","it":"Toast di gamberi","ja":"ハトシ","ko":"멘보샤","zh":"蝦多士"},"sourceLanguage":"zh"},{"title":"Sou (pastry)","name":"Sou (pastry)","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Sou_(pastry)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Char_siew_sou.JPG/960px-Char_siew_sou.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Terence Ong","licence":"CC BY 2.5","leadFile":"Char_siew_sou.JPG","views":2403,"langs":["es","jv","nb","zh"],"langNames":{"es":"Sou (pastel)","jv":"Sou","nb":"Sou (bakverk)","zh":"酥"}},{"title":"Spare ribs","name":"Spare ribs","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Spare_ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Spareribs_20160506_182617113.jpg/960px-Spareribs_20160506_182617113.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edo de Roo","licence":"CC BY-SA 4.0","leadFile":"Spareribs_20160506_182617113.jpg","views":42700,"langs":["cs","de","es","fr","he","id","it","ja","jv","nl","zh"],"langNames":{"cs":"Spareribs","de":"Spareribs","es":"Spareribs","fr":"Carré (viande)","he":"ספייר ריבס","id":"Baikut","it":"Carré (taglio di carne)","ja":"スペアリブ","jv":"Iga suwir","nl":"Spareribs","zh":"豬肋"}},{"title":"Spring roll","name":"Spring roll","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Spring_roll","prepSummary":"El rollito de primavera, arrollado primavera, empanada china o chun kun (en chino: 春卷, pinyin: chūn juǎn, jyutping: ceon1 gyun2), parecido a la lumpiá, es un rollo elaborado de una pasta con relleno de diferentes verduras picadas al estilo juliana. Introducidos en Occidente gracias a la enorme difusión de la comida china que han realizado los restaurantes chinos en las principales capitales del mundo. Se ha confundido generalmente en Occidente con el rollo de huevo que se elabora de una pasta mucho más fina y que suele ser mucho más grande y por lo tanto posee mucho más ingredientes en su inte","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Spring_Rolls_%283357696061%29.jpg/960px-Spring_Rolls_%283357696061%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Donna Benjamin","licence":"CC BY-SA 2.0","leadFile":"Spring_Rolls_(3357696061).jpg","views":123348,"langs":["af","ar","ca","cs","da","de","el","es","eu","fa","fi","gl"],"langNames":{"af":"Lenterolletjie","ar":"سبرنغ رول","ca":"Rotlle de primavera","cs":"Jarní závitky","da":"Forårsrulle","de":"Frühlingsrolle","el":"Σπρινγκ ρολ","es":"Rollito de primavera","eu":"Udaberri-bilkari","fa":"رول بهاری","fi":"Kevätkääryle","gl":"Roliño de primavera"},"sourceLanguage":"es","originClaims":["China","Thailand","Vietnam"]},{"title":"Steamed meatball","name":"Steamed meatball","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Steamed_meatball","ingredients":["Beef"],"prepSummary":"山竹牛肉球（或山竹牛肉）是一種點心，在廣東、香港十分常見。它是以牛肉加入馬蹄、蔥及調味料，製成球狀的肉丸放於腐竹上，再放在蒸籠中蒸熟。在食用前常會以從英國傳入的喼汁調味，成為這道點心的其中一個特點。 由於健康理由，現時有部分食店會以新鮮合時的菜蔬代替腐竹，名為「時菜牛肉球」。 在廣東和香港，有山竹牛肉球被製成速冻點心盤在超級市場售賣。 牛肉球味道偏酸帶甜，口感嫩滑，是常見的茶樓點心。","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/HK_Pacific_Plaza_SYP_%E5%BE%B7%E9%9F%BE%E8%8B%91_Tak_Hing_Yuen_Seafood_Restaurant_beef_meat_balls_Mar-2013_Bamboo_steamer.JPG/960px-HK_Pacific_Plaza_SYP_%E5%BE%B7%E9%9F%BE%E8%8B%91_Tak_Hing_Yuen_Seafood_Restaurant_beef_meat_balls_Mar-2013_Bamboo_steamer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Soatiarumlea","licence":"CC BY-SA 3.0","leadFile":"HK_Pacific_Plaza_SYP_德韾苑_Tak_Hing_Yuen_Seafood_Restaurant_beef_meat_balls_Mar-2013_Bamboo_steamer.JPG","views":4143,"langs":["ca","es","id","jv","ko","zh"],"langNames":{"ca":"Mandonguilla cuita","es":"Albóndiga cocida","id":"Bakso kukus","jv":"Bakso kukus","ko":"산죽응아우육","zh":"山竹牛肉球"},"sourceLanguage":"zh"},{"title":"Tangbao","name":"Tangbao","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Tangbao","ingredients":["面粉、肉馅"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/%E5%BC%80%E5%B0%81%E7%AC%AC%E4%B8%80%E6%A5%BC%E5%B0%8F%E7%AC%BC%E5%8C%85.JPG/960px-%E5%BC%80%E5%B0%81%E7%AC%AC%E4%B8%80%E6%A5%BC%E5%B0%8F%E7%AC%BC%E5%8C%85.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gisling","licence":"CC BY-SA 3.0","leadFile":"开封第一楼小笼包.JPG","views":17557,"langs":["es","fr","ja","ko","nb","zh"],"langNames":{"es":"Tang bao","fr":"Tang bao","ja":"湯包","ko":"탕바오","nb":"Tang bao","zh":"灌汤包"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Taro cake","name":"Taro cake","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Taro_cake","ingredients":["Taro","rice flour"],"course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Taro_Cake_dllu.jpg/960px-Taro_Cake_dllu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0","leadFile":"Taro_Cake_dllu.jpg","views":8212,"langs":["es","fr","it","jv","ko","ms","zh"],"langNames":{"es":"Pastel de taro","fr":"Gâteau de taro","it":"Torta di taro","jv":"Kuwé tela","ko":"우타우고우","ms":"Kuih Keladi","zh":"芋頭糕"}},{"title":"Taro dumpling","name":"Taro dumpling","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Taro_dumpling","ingredients":["Taro","ground pork"],"prepSummary":"芋角是用芋泥作皮，將豬瘦肉、蝦肉、冬菇等炒熟後作餡，包製成角形，下鍋油炸而成。炸成後呈金黃色，表層小眼密布，形狀仿如蜂巢。芋角外皮酥脆，內層軟滑，餡有少許肉汁，吃起來外酥脆鬆軟，有種鹹鹹甜甜的滋味。 Category:廣式點心 Category:芋","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Fried_taro_cake.jpg/960px-Fried_taro_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haha169","licence":"CC BY-SA 4.0","leadFile":"Fried_taro_cake.jpg","views":9666,"langs":["es","fr","id","it","ko","th","zh"],"langNames":{"es":"Dumpling de taro","fr":"Quenelle de taro","id":"Dumpling talas","it":"Gnocco di taro","ko":"우곡","th":"เผือกทอดสอดไส้","zh":"芋角"},"sourceLanguage":"zh"},{"title":"Tofu skin roll","name":"Tofu skin roll","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Tofu_skin_roll","ingredients":["bean curd","various vegetables or meat filling"],"course":"Dim Sum","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/Tofuskinroll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tissue_fleur","licence":"CC BY-SA 2.0","leadFile":"Tofuskinroll.jpg","views":7812,"langs":["ca","es","fr","jv","ko","zh"],"langNames":{"ca":"Rotlle de tofu","es":"Rollo de tofu","fr":"Rouleau de tofu","jv":"Kulit tahu gulung","ko":"푸페이귄","zh":"腐皮卷"}},{"title":"Turnip cake","name":"Turnip cake","country":"China","region":"Southern China (Chaoshan","url":"https://en.wikipedia.org/wiki/Turnip_cake","ingredients":["Shredded daikon radish","plain rice flour"],"prepSummary":"To prepare a radish cake, daikon roots are first shredded. Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. The other key ingredients are water and rice flour. Corn starch is sometimes added as it aids in binding the cake together, especially when a large number of additional ingredients (see list below) are added. The ingredients are stirred together until combined. Additional ingredients that provide umami flavouring can be also added. They include diced or minced pieces of: These flavouring ingredients may first be stir-fried before being added to the radish and flour/starch mixture.","course":"Dim sum, yum cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg/960px-%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"See-ming Lee from Hong Kong SAR, China","licence":"CC BY 2.0","leadFile":"香煎蘿蔔糕_“Fried_Turnip_Cake”,_利苑酒家午市點心_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_(8085981921).jpg","views":41458,"langs":["es","fa","fr","it","ja","jv","ko","ms","th","zh"],"langNames":{"es":"Pastel de nabo","fa":"کیک شلغم","fr":"Gâteau de radis","it":"Torta di rape","ja":"大根餅","jv":"Kuwé lobak","ko":"로박고우","ms":"Kuih lobak","th":"ขนมผักกาด","zh":"蘿蔔糕"}},{"title":"Water chestnut cake","name":"Water chestnut cake","country":"China","region":"Cantonese-speaking areas","url":"https://en.wikipedia.org/wiki/Water_chestnut_cake","ingredients":["shredded Chinese water chestnut"],"course":"dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/Waterchestnutcake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tissue_fleur","licence":"CC BY-SA 2.0","leadFile":"Waterchestnutcake.jpg","views":7074,"langs":["el","es","id","it","ko","zh"],"langNames":{"el":"Ζελέ από νεροκάστανο","es":"Pastel de castaña de agua","id":"Kue tako Kanton","it":"Torta di castagne d'acqua","ko":"마타이고우","zh":"馬蹄糕"}},{"title":"Xiaolongbao","name":"Xiaolongbao","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Xiaolongbao","ingredients":["Flour dough","minced pork or other meats","lard","gelatin"],"prepSummary":"小籠包是一种诞生于中国江南地区的点心，吴语太湖片又称小籠饅頭，多處地方亦盛行，例如廣東、香港、台灣，以“体小、馅大、汁多、味鲜、皮薄、形美”而著称。 汤包源于北宋京城开封的灌汤包，特色的餡料經過蒸煮化為汁水，现代形式的小笼包起源于江南，如今小笼包是常州、无锡、苏州、南京、上海、杭州、宁波、嘉兴等地的传统小吃。后又在各地得到发展和演变，形成不同的口味。 清代道光年间出现了现代形式的小笼包，并在各地都形成了各自的特色，如喝起來講究以常州味鲜、南京味清、无锡味甜，但都具有湯汁多、皮薄卤足、鲜香與美味等共同特点，并在开封、天津等地也得到了传扬。","course":"Breakfast, xiaochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/A_Xiaolongbao_from_The_Modern_Shanghai.jpg/960px-A_Xiaolongbao_from_The_Modern_Shanghai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"A_Xiaolongbao_from_The_Modern_Shanghai.jpg","views":173937,"langs":["ca","de","es","fr","he","hy","id","it","ja","jv","ko","ms","nb","pt","ru","th","tl","vi","zh"],"langNames":{"ca":"Xiaolongbao","de":"Xiaolongbao","es":"Xiaolongbao","fr":"Xiaolongbao","he":"שיאולונגבאו","hy":"Սիաոլոն մանթի","id":"Xiaolongbao","it":"Xiaolongbao","ja":"小籠包","jv":"Xiaolongbao","ko":"샤오룽바오","ms":"Xiaolongbao","nb":"Xiaolongbao","pt":"Xiaolongbao","ru":"Сяолунбао","th":"เสี่ยวหลงเปา","tl":"Xiaolongbao","vi":"Tiểu long bao","zh":"小籠包"},"sourceLanguage":"zh","province":"Changzhou Shi","city":"Changzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Youtiao","name":"Youtiao","country":"China","region":"Dim sum","url":"https://en.wikipedia.org/wiki/Youtiao","ingredients":["Dough"],"course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Youtiao.jpg/960px-Youtiao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Youtiao.jpg","views":121500,"langs":["ca","es","fr","id","it","ja","jv","ko","ms","my","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Youtiao","es":"Youtiao","fr":"You tiao","id":"Cakue","it":"Youtiao","ja":"油条","jv":"Cahkwé","ko":"유탸오","ms":"Cakoi","my":"အီကြာကွေး","pt":"Youtiao","ru":"Ютяо","th":"ปาท่องโก๋","tr":"Youtiao","uk":"Ютяо","vi":"Quẩy","zh":"油条"}},{"title":"Zhaliang","name":"Zhaliang","country":"China","region":"Guangdong province","url":"https://en.wikipedia.org/wiki/Zhaliang","ingredients":["rice noodle roll","youtiao"],"prepSummary":"炸兩是一種廣東特色小吃，源於香港，20世紀末至21世紀初從香港傳回廣東。 國共內戰，大量江浙上海人口移居香港，帶來食粢飯的早餐文化。時移勢易，香港當地人推出改良版本，用腸粉代替粢飯中的糯米飯和油炸鬼（正稱油條）兩種混合，帶來更為清爽口感的早餐小吃。製法是用腸粉包裹油炸鬼，然後切成小段，淋上豉油，灑上芝麻即成（一般腸粉在拉製中均灑上葱花及小蝦米，但製作炸兩時通常會用沒有葱花和小蝦米的齋腸包裹）。舊式炸兩包裹的通常為隔夜油炸鬼（老油條），和粢飯的源起一致，多為避免隔夜老油條浪費，故包上糯米飯或腸粉，作為早餐小食。早年的腸粉檔，並不出售粥類，更無油炸鬼出售，製作炸兩所用的隔夜油炸鬼需由粥舖處外購。鑑於油炸鬼具為兩條面粘附而成，在早期，亦有單包一條面的版本，稱為：炸壹，價格略低於炸兩，豐儉由人，方便食家選擇；包裹兩條面的，方為：炸二，後普遍稱為：炸兩。香港人通常在吃粥時吃炸兩，後期腸粉檔多與粥舖互相出品合併，所以炸兩主要在粥舖或大排檔售賣，現在擴展到也有酒樓當作點心售賣。","course":"Dim sum, breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Food_%E7%82%B8%E5%85%A9%E8%94%A5%E8%8A%B1%E8%85%B8%E7%B2%89%2C_%E6%96%B0%E8%91%A1%E8%8B%91%2C_Shin_Pu_Yuan%2C_%E5%8F%B0%E5%8C%97_%2820920383094%29.jpg/960px-Food_%E7%82%B8%E5%85%A9%E8%94%A5%E8%8A%B1%E8%85%B8%E7%B2%89%2C_%E6%96%B0%E8%91%A1%E8%8B%91%2C_Shin_Pu_Yuan%2C_%E5%8F%B0%E5%8C%97_%2820920383094%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Food_炸兩蔥花腸粉,_新葡苑,_Shin_Pu_Yuan,_台北_(20920383094).jpg","views":8591,"langs":["bn","es","fr","it","ko","nb","zh"],"langNames":{"bn":"চালিয়াং","es":"Zhaliang","fr":"Zhaliang","it":"Zhaliang","ko":"자렁","nb":"Zhaliang","zh":"炸兩"},"sourceLanguage":"zh"},{"title":"Bánh bao","name":"Bánh bao","country":"Vietnam","region":"East Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_bao","ingredients":["Ground pork or chicken","Chinese sausage","portion of a hard-boiled egg","onions","mushrooms"],"prepSummary":"El bánh bao (literalmente ‘pastel cubierto’) es un dumpling vietnamita con forma de bola relleno de carne de cerdo o pollo, cebolla, huevo, champiñón y verdura. La carne suele ir picada, a veces incluye salchicha china, y se rellena con un trozo de huevo duro. Esta receta procede el baozi chino, y se encuentra en Vietnam y otros países con población vietnamita. El bánh bao suele ser más pequeño que el baozi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Banhbao.jpg/960px-Banhbao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sue Le","licence":"CC BY-SA 3.0","leadFile":"Banhbao.jpg","views":22090,"langs":["de","es","fr","ja","jv","ko","ru","uk","zh"],"langNames":{"de":"Bánh bao","es":"Bánh bao","fr":"Bánh bao","ja":"バインバオ","jv":"Bánh bao","ko":"바인 바오","ru":"Бань бао","uk":"Бань бао","zh":"包饼"},"sourceLanguage":"es"},{"title":"Chaoshou","name":"Chaoshou","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Chaoshou","ingredients":["Dough","meat","spicy sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/SuanMary.JPG/960px-SuanMary.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:en:User:Suanla","licence":"Public domain","leadFile":"SuanMary.JPG","views":4010,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chháu-á-kóe","name":"Chháu-á-kóe","country":"Taiwan","region":"Fujian","url":"https://en.wikipedia.org/wiki/Chh%C3%A1u-%C3%A1-k%C3%B3e","ingredients":["glutinous rice flour","sugar","ground Jersey cudweed paste"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tsukakkue.jpg/960px-Tsukakkue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"Tsukakkue.jpg","views":1841,"langs":["fr","jv","zh"],"langNames":{"fr":"Chhau-a-koe","jv":"Caozaiguo","zh":"草仔粿"}},{"title":"Hujiao bing","name":"Hujiao bing","country":"China","region":"Fuzhou","url":"https://en.wikipedia.org/wiki/Hujiao_bing","ingredients":["Flaky biscuit-like bread","sugar","soy sauce","white pepper or black pepper","scallions"],"prepSummary":"The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra crunchy and flaky like a croissant when cooked. The outer shell dough is then individually rolled to a thin circular shape, similar to a dumpling wrapping. The main ingredients of the filling are meat which is usually pork. The meat is either ground or sliced thinly. Some vendors use ground and sliced meat to give the bun a bite to it, but ground meat is usually used since it produces more juice when cooked.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Pepper_bun_at_Raohe_Street_Night_Market_20070622.jpg/960px-Pepper_bun_at_Raohe_Street_Night_Market_20070622.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"竹筍弟弟","licence":"Copyrighted free use","leadFile":"Pepper_bun_at_Raohe_Street_Night_Market_20070622.jpg","views":10966,"langs":["de","es","fr","id","ja","jv","vi","zh"],"langNames":{"de":"Hujiao bing","es":"Hújiāo bǐng","fr":"Hujiao bing","id":"Hujiao bing","ja":"胡椒餅","jv":"Hujiao bing","vi":"Bánh tiêu","zh":"胡椒餅"}},{"title":"Qingtuan","name":"Qingtuan","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Qingtuan","ingredients":["Glutinous rice"],"prepSummary":"The main ingredients of traditional qingtuan are glutinous rice flour, Chinese mugwort or barley grass, and red or black bean paste. The general steps for making qingtuan are: The mugwort is first crushed and squeezed out to make the green juice. Then, this juice is mixed with the glutinous rice flour while still hot and kneaded into dough. The dough and bean paste are shaped into balls, then combined and steamed. The material used to color the green dough is called \"green\". The green in Linhai City, Zhejiang Province is sage grass. In Suzhou and Hangzhou, green vegetable juice and tender loofah leaf juice are generally used to add color.","course":"Room temperature, cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Qingtuan_1.jpg/960px-Qingtuan_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vtorok","licence":"CC BY-SA 4.0","leadFile":"Qingtuan_1.jpg","views":15720,"langs":["fr","ja","jv","nb","pt","uk","zh"],"langNames":{"fr":"Qingtuan","ja":"青団","jv":"Qingtuan","nb":"Qingtuan","pt":"Qingtuan","uk":"Чгау а кое","zh":"青糰"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soon kueh","name":"Soon kueh","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Soon_kueh","prepSummary":"Typical preparation of soon kueh begins with cooking the filling. The thinly sliced or julienned ingredients are stir fried in a wok and flavoured with a simple seasoning of salt and pepper and set aside to cool. To make the dough for the wrapper, hot water is gradually added to the flour combination until the dough is formed. The dough is then allowed to cool before it is kneaded until smooth. Some recipes call for salt and sugar to be added to the hot water, while others add them during kneading. Steaming is the traditional and most common method of cooking soon kueh. An alternative method is pan-frying the dumplings to achieve a charred, crisp texture on the surface.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Assorted_Teochew_kueh.jpg/960px-Assorted_Teochew_kueh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Assorted_Teochew_kueh.jpg","views":5241},{"title":"Wonton","name":"Wonton","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Wonton","ingredients":["Dough","egg","pork","shrimp","chicken","spring onion"],"prepSummary":"Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, dipping a fingertip into water, and running it across the dry dough to dissolve the extra flour. As part of the sealing process, the air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked. The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Pork_Steamed_Wontons.jpg/960px-Pork_Steamed_Wontons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sumit Surai","licence":"CC BY-SA 4.0","leadFile":"Pork_Steamed_Wontons.jpg","views":133880,"langs":["ar","ca","cs","de","el","es","fr","he","id","it","ja","jv","ko"],"langNames":{"ar":"وونتون","ca":"Wantan","cs":"Wonton","de":"Wan Tan","el":"Γουάν ταν","es":"Wantán","fr":"Wonton","he":"וונטון","id":"Pangsit","it":"Wonton","ja":"ワンタン","jv":"Wonton","ko":"훈툰"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese red eggs","name":"Chinese red eggs","country":"China","region":"Chinese egg","url":"https://en.wikipedia.org/wiki/Chinese_red_eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Red_eggs.jpg/960px-Red_eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan.","licence":"CC BY-SA 3.0","leadFile":"Red_eggs.jpg","views":15384,"langs":["ha","id","sw","zh"],"langNames":{"ha":"Red qwai na kasar Sin","id":"Telur merah","sw":"Mayai mekundu ya kichina","zh":"红鸡蛋"}},{"title":"Chinese steamed eggs","name":"Chinese steamed eggs","country":"China","region":"Chinese-speaking areas","url":"https://en.wikipedia.org/wiki/Chinese_steamed_eggs","ingredients":["Egg","water or chicken broth"],"prepSummary":"The eggs are beaten and water added to create a more tender texture. One ratio of water to eggs may be 1.5:1. Sesame oil, soy sauce, or chicken broth are sometimes added for flavor. In Hunan, stocks made from pork bones are common. Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and steamed until the eggs are just firm, with a still-silky texture. A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/46/Chinese_steamed_eggs_by_Kanko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanko*","licence":"CC BY 2.0","leadFile":"Chinese_steamed_eggs_by_Kanko.jpg","views":21284,"langs":["bn","ca","es","fr","jv","th","zh"],"langNames":{"bn":"চীনা ভাপা ডিম","ca":"Ous al vapor xinesos","es":"Huevos al vapor chinos","fr":"Œufs chinois cuits à la vapeur","jv":"Endhog kukus China","th":"ไข่ตุ๋นจีน","zh":"蒸水蛋"}},{"title":"Egg drop soup","name":"Egg drop soup","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Egg_drop_soup","ingredients":["Eggs","chicken broth","scallions","tofu"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/5-Minute_Egg_Drop_Soup-5_%2832079790121%29.jpg/960px-5-Minute_Egg_Drop_Soup-5_%2832079790121%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Chen from Austin, United States","licence":"CC BY 2.0","leadFile":"5-Minute_Egg_Drop_Soup-5_(32079790121).jpg","views":51548,"langs":["ar","az","de","es","fa","fr","hy","id","ja","jv","ka","ko","lo","ru","th","tl","tr","ur","zh"],"langNames":{"ar":"حساء البيض","az":"Danxuatan","de":"Einlaufsuppe","es":"Sopa de huevo","fa":"سوپ تخم‌مرغ","fr":"Soupe aux œufs","hy":"Դանհուատան","id":"Sup telur","ja":"かき玉汁","jv":"Sop endhog","ka":"კვერცხის წვნიანი","ko":"단화탕","lo":"ຕົ້ມດອກໄຂ່","ru":"Суп с яичными хлопьями","th":"ซุปใสใส่ไข่","tl":"Sabaw na hinulugan ng itlog","tr":"Yumurta damlası çorbası","ur":"انڈے کا سوپ","zh":"蛋花湯"}},{"title":"Egg foo young","name":"Egg foo young","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Egg_foo_young","ingredients":["Eggs","meat","bean sprouts","bamboo shoots","cabbage","spring onions","mushrooms","water chestnuts"],"prepSummary":"The dish originates in the southern Chinese coastal province of Guangdong (previously known as Canton). Most current versions of egg foo young are a Cantonese hybrid both in the United States and Asia. Literally meaning \"Hibiscus egg\", this dish is prepared with beaten eggs and most often made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as fu yung hai (, literally \"Hibiscus crab\"), sometimes spelled pu yung hai.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Efy.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Efy.JPG","views":106728,"langs":["es","fr","id","it","ja","jv","ko","nl","pt","th","zh"],"langNames":{"es":"Huevos fu yung","fr":"Fu yung hai","id":"Puyunghai","it":"Uova Foo Yung","ja":"芙蓉蛋","jv":"Endhog foo young","ko":"푸융단","nl":"Foeyonghai","pt":"Fu yung hai","th":"ไข่ฝูหรง","zh":"芙蓉蛋"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Moo shu pork","name":"Moo shu pork","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Moo_shu_pork","ingredients":["猪肉、鸡蛋、木耳属"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Mu_xu_rou.jpg/960px-Mu_xu_rou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ynotswim at English Wikipedia","licence":"Public domain","leadFile":"Mu_xu_rou.jpg","views":61368,"langs":["es","it","ja","jv","ko","zh"],"langNames":{"es":"Cerdo mu shu","it":"Maiale mu shu","ja":"木須肉","jv":"Moo shu babi","ko":"무쉬러우","zh":"木犀肉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Oyster omelette","name":"Oyster omelette","country":"Taiwan","region":"Fujian","url":"https://en.wikipedia.org/wiki/Oyster_omelette","course":"Breakfast, lunch, and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Billyfoodoysteromelette.jpg/960px-Billyfoodoysteromelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Archon6812","licence":"CC BY-SA 3.0","leadFile":"Billyfoodoysteromelette.jpg","views":26299,"langs":["de","es","fr","id","it","ja","ko","ms","nb","th","tl","uk","vi","zh"],"langNames":{"de":"Austernomelett","es":"Tortilla de ostra","fr":"Omelette aux huîtres","id":"Telur dadar tiram","it":"Omelette di ostriche","ja":"蚵仔煎","ko":"어아찌안","ms":"Telur dadar tiram","nb":"Østersomelett","th":"หอยทอด","tl":"Tortang talaba","uk":"Омлет з устриць","vi":"Hàu ốp lết","zh":"蚵仔煎"}},{"title":"Stir-fried tomato and scrambled eggs","name":"Stir-fried tomato and scrambled eggs","country":"China","region":"Chinese egg","url":"https://en.wikipedia.org/wiki/Stir-fried_tomato_and_scrambled_eggs","ingredients":["Egg","tomato","salt","sugar","oil"],"prepSummary":"Typically, the eggs are first beaten and slightly undercooked in a hot pan, while tomatoes wedges are sautéed in a separate pan to release their juices. Once the tomatoes are softened, the eggs are added into the same pan and stirred-fried with the tomatoes until they are fully set but still moist and soft. In Francis Lam's recipe published in The New York Times, the eggs are first cooked, then set aside as the tomatoes are cooked. Finally, the eggs are added back to the heat with the tomatoes, and they are stirred together until combined and fully cooked. Alternatively, as in J.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B2.PNG/960px-%E7%95%AA%E8%8C%84%E7%82%92%E8%9B%8B2.PNG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"三島堂","licence":"CC BY-SA 4.0","leadFile":"番茄炒蛋2.PNG","views":20931,"langs":["ar","fa","ja","jv","ko","ms","zh"],"langNames":{"ar":"الطماطم المقلية مع البيض المخفوق","fa":"گوجه‌فرنگی سرخ‌شده و تخم‌مرغ هم‌زده","ja":"西紅柿炒鶏蛋","jv":"Osèng tomat lan endhog orak-arik","ko":"토마토달걀볶음","ms":"Tomato tumis dan telur goreng hancur","zh":"番茄炒蛋"}},{"title":"Tea egg","name":"Tea egg","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Tea_egg","ingredients":["Egg","five-spice powder","tea"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Tea_eggs_1.jpg/960px-Tea_eggs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniela Eftimova","licence":"CC BY-SA 4.0","leadFile":"Tea_eggs_1.jpg","views":51566,"langs":["ar","da","fa","fr","ja","jv","ko","ml","ms","ro","th","vi","zh"],"langNames":{"ar":"بيض الشاي","da":"Teæg (fødevare)","fa":"تخم‌مرغ چای","fr":"Œufs au thé noir","ja":"茶葉蛋","jv":"Endhog pindhang","ko":"차예단","ml":"ടീ എഗ്","ms":"Telur pindang","ro":"Ou în ceai negru","th":"ไข่ใบชา","vi":"Trứng trà","zh":"茶葉蛋"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tomato and egg soup","name":"Tomato and egg soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Tomato_and_egg_soup","ingredients":["Tomatoes","eggs","green onions","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Tomato_and_egg_soup.jpg/960px-Tomato_and_egg_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NNU-10-HanRongrong","licence":"CC BY 3.0","leadFile":"Tomato_and_egg_soup.jpg","views":5119,"langs":["ar","bn","id","ja","ko","zh"],"langNames":{"ar":"حساء الطماطم والبيض","bn":"টমেটো এবং ডিমের স্যুপ","id":"Sup tomat dan telur","ja":"トマトと卵のスープ","ko":"토마토달걀탕","zh":"番茄蛋湯"}},{"title":"Virgin boy egg","name":"Virgin boy egg","country":"China","region":"Chinese egg","url":"https://en.wikipedia.org/wiki/Virgin_boy_egg","prepSummary":"The dish is prepared by first soaking the eggs in the urine of young boys, then the mixture is heated over a stove. After boiling, the surfaces of the egg shells are cracked and the eggs are placed back into the urine. The used urine is then replaced with fresh urine and the process is repeated. The soaking process cures the eggs in the urine. The entire process generally takes a full day.","views":152569,"langs":["az","ca","de","es","fa","fr","hy","ig","it","ja","jv","ko","ms","nl","pl","pt","ru","tr","uk","zh"],"langNames":{"az":"Tuntszıdan","ca":"Tong zi dan","de":"Tong zi dan","es":"Tong zi dan","fa":"تونگ زی دان","fr":"Tong zi dan","hy":"Թոնգզիդան","ig":"Virgin boy egg","it":"Tong zi dan","ja":"童子蛋","jv":"Tong zi dan","ko":"퉁쯔단","ms":"Tong zi dan","nl":"Tong zi dan","pl":"Jaja prawiczków","pt":"Ovos de virgem","ru":"Тунцзыдань","tr":"Virgin boy egg","uk":"Тунцзидань","zh":"童子蛋"}},{"title":"Chinese imperial cuisine","name":"Chinese imperial cuisine","country":"China","region":"Chinese imperial","url":"https://en.wikipedia.org/wiki/Chinese_imperial_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":13194,"langs":["ar","el","es","ja","km","nb","sv","zh"],"langNames":{"ar":"المطبخ الإمبراطوري الصيني","el":"Κινεζική αυτοκρατορική κουζίνα","es":"Cocina imperial china","ja":"中国宮廷料理","km":"ម្ហូបអធិរាជចិន","nb":"Det keiserlige kjøkken","sv":"Palatsrätter","zh":"中國宮廷菜"}},{"title":"Manchu–Han Imperial Feast","name":"Manchu–Han Imperial Feast","country":"China","region":"Chinese imperial","url":"https://en.wikipedia.org/wiki/Manchu%E2%80%93Han_Imperial_Feast","prepSummary":"The meal comprised six banquets over three days with over 300 dishes. Altogether there are said to have been 196 main dishes and 124 snack dishes, for a total of 320 dishes sampled over three days. Depending on how the dishes are counted with the samples, at the absolute minimum there were 108 dishes. The feast was divided into inner-palace and outer-palace banquets; only the imperial family and meritorious officials, including Han officials above the second rank, were invited into the inner-palace banquets.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Manchu_Han_Imperial_Feast_Tao_Heung_Museum_of_Food_Culture.jpg/960px-Manchu_Han_Imperial_Feast_Tao_Heung_Museum_of_Food_Culture.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cara Chow (Charlotte1125)","licence":"CC BY-SA 3.0","leadFile":"Manchu_Han_Imperial_Feast_Tao_Heung_Museum_of_Food_Culture.jpg","views":12966,"langs":["az","de","fr","ha","ig","ja","ko","nb","vi","zh"],"langNames":{"az":"Mancur–Han İmperator Ziyafəti","de":"Manhan Quanxi","fr":"Festin Mandchou-Han","ha":"Bikin Manchu–Han","ig":"Manchu Han Imperial Feast","ja":"満漢全席","ko":"만한전석","nb":"Manhan Quanxi","vi":"Mãn Hán Toàn Tịch","zh":"滿漢全席"}},{"title":"Monkey brains","name":"Monkey brains","country":"China","region":"Chinese imperial","url":"https://en.wikipedia.org/wiki/Monkey_brains","prepSummary":"猴腦，為中國十大禁菜之一。猴腦據傳多以生吃，吃猴腦的餐桌中间开一洞，其大小可穿进猴头。待猴頭伸出桌面時，將活猴的頭骨擊碎，再淋上熱油，用銀勺挖出腦髓食用，但此說法真實性存疑有待考証。 現實中吃猴腦的案例是存在的，例如2004年臺灣桃園縣（今桃園市）曾有民眾受邀食用一隻幼年臺灣獼猴的腦。但該民眾見幼猴哀嚎，頓覺不忍，故未吃下，並且花錢將幼猴買下後轉送桃園縣政府農業局進行緊急救治與收容。越南也曾有人直播生吃猴腦、煮猴肉，引來網民撻伐。","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Monkey_brains.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Cara Chow (Charlotte1125)","licence":"CC BY 3.0","leadFile":"Monkey_brains.jpg","views":56069,"langs":["cs","de","es","fa","hu","hy","id","it","ja","ko","ru","sr","uk","uz","vi","zh"],"langNames":{"cs":"Opičí mozečky","de":"Affenhirn","es":"Sesos de mono (gastronomía)","fa":"خوراک مغز میمون","hu":"Majomagyvelő","hy":"Կապիկի ուղեղ","id":"Otak monyet","it":"Cervello di scimmia","ja":"猿脳","ko":"원숭이골","ru":"Обезьяньи мозги","sr":"Мајмунов мозак","uk":"Мавпячі мізки","uz":"Maymun miyasi","vi":"Hầu não","zh":"猴脑"},"sourceLanguage":"zh"},{"title":"Yewei","name":"Yewei","country":"China","region":"Chinese imperial","url":"https://en.wikipedia.org/wiki/Yewei","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Je_mei_mainlandcuisine.jpg/960px-Je_mei_mainlandcuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Law","licence":"CC BY-SA 2.0","leadFile":"Je_mei_mainlandcuisine.jpg","views":7117,"langs":["ca","es","fr","nb","zh"],"langNames":{"ca":"Yewei","es":"Ye wei","fr":"Yewei","nb":"Ye wei","zh":"野味"}},{"title":"Ants climbing a tree","name":"Ants climbing a tree","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Ants_climbing_a_tree","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Mayishangshu.jpg/960px-Mayishangshu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takoradee","licence":"CC BY-SA 3.0","leadFile":"Mayishangshu.jpg","views":23394,"langs":["cs","es","fr","id","ja","jv","nl","ru","uk","uz","zh"],"langNames":{"cs":"Mravenci lezoucí po stromě","es":"Hormigas subiendo al árbol","fr":"Fourmis grimpant à un arbre","id":"Semut memanjat pohon","ja":"螞蟻上樹","jv":"Semut mènèk wit","nl":"Mieren beklimmen de boom","ru":"Муравьи взбираются на дерево","uk":"Мурахи лізуть на дерево","uz":"Chumolilar daraxtga chiqishmoqda","zh":"螞蟻上樹"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bakkwa","name":"Bakkwa","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Bakkwa","ingredients":["Dried meat"],"prepSummary":"肉乾、肉脯，是指經醃製及乾燥處理後的肉類，通常以雞肉、豬肉或牛肉製成（雞肉乾、豬肉乾或牛肉乾）。肉乾大多被摺疊包裹在幾片白色吸油紙裡。為保存一段更長的時間，通常會以真空為主。經過這種處理後，肉乾能夠保存一段很長的時間。 肉乾在中国大陆、臺灣、馬來西亞和新加坡等國家和地區是很具有象徵性的過年禮，也常作為過年必吃食品。","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Bak_kwa.jpg/960px-Bak_kwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Bak_kwa.jpg","views":29663,"langs":["ar","es","fr","id","jv","ko","ms","nb","pt","ru","vi","zh"],"langNames":{"ar":"باكوا (طعام)","es":"Bakkwa","fr":"Bakkwa","id":"Bakkwa","jv":"Bakkwa","ko":"바꾸앙","ms":"Bakkwa","nb":"Bakkwa","pt":"Bakkwa","ru":"Жоугань","vi":"Nhục can","zh":"蜜汁肉干"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Baodu","name":"Baodu","country":"China","region":"Chinese Islamic","url":"https://en.wikipedia.org/wiki/Baodu","prepSummary":"The dish is made of fresh beef or lamb tripe which is first cut into slices and then simply blanched in boiling water rapidly. Despite its simplicity, the dish is a test of a cook's ability, requiring experience and advanced cooking skills to control cooking time and heat to prevent the tripe from toughening.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/%E7%88%86%E8%82%9A.jpg/960px-%E7%88%86%E8%82%9A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AddisWang","licence":"CC BY-SA 3.0","leadFile":"爆肚.jpg","views":1781,"langs":["ja","uz","zh"],"langNames":{"ja":"爆肚","uz":"Baodu","zh":"爆肚"}},{"title":"Chuan (food)","name":"Chuan (food)","country":"China","region":"Chinese Islamic","url":"https://en.wikipedia.org/wiki/Chuan_(food)","prepSummary":"中式烤串，通称烤串（；），亦叫串烧，在中国北方被称烤串儿，指具有中国风格的烤串，一般为将食材用签子串好后在烤炉或烧烤架上炙烤。中式烤串所用的食材非常丰富，除常见的羊肉、牛肉、猪肉、鸡肉、鱼虾和蔬菜等之外，昆虫、玉米、面筋等也被用于烤串。在中国，烤串业者常同时售卖其它类型的烧烤食品，因此烤串常被泛称为烧烤，而羊肉串作为最常见的烤串品种常被作为烤串的代名词。食用烤串的行为被称为吃烧烤、撸串等。由于各地、各民族的饮食习惯不同，烤串在中国各地区之间的风格也有所不同 例：北方串燒的肉比較大 ，南方串燒的肉比較少。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Chuan%27r_LED_sign_hanging_in_front_of_Beijing_shop.jpg/960px-Chuan%27r_LED_sign_hanging_in_front_of_Beijing_shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel Case","licence":"CC BY-SA 3.0","leadFile":"Chuan'r_LED_sign_hanging_in_front_of_Beijing_shop.jpg","views":16466,"langs":["ca","es","fa","fr","hy","id","it","jv","ko","pa","tr","uk","zh"],"langNames":{"ca":"Chuàn","es":"Chuanr","fa":"چوان","fr":"Kawap","hy":"Չուան","id":"Chuan (makanan)","it":"Chuanr","jv":"Chuan","ko":"촨","pa":"ਚੁਆਨ (ਭੋਜਨ)","tr":"Kavap","uk":"Чуань","zh":"中式烤串"},"sourceLanguage":"zh"},{"title":"Donkey burger","name":"Donkey burger","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Donkey_burger","ingredients":["Donkey meat","bread"],"course":"Snack, Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Donkey_sandwich%2C_Baoding_style_%2820160310111719%29.jpg/960px-Donkey_sandwich%2C_Baoding_style_%2820160310111719%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Donkey_sandwich,_Baoding_style_(20160310111719).jpg","views":11153,"langs":["ar","fa","fr","id","ja","ko","ru","zh"],"langNames":{"ar":"برغر حمير","fa":"خربرگر","fr":"Sandwich à l'âne","id":"Burger Keledai","ja":"驢肉火焼","ko":"러우러우훠사오","ru":"Люйжоу хошао","zh":"驴肉火烧"}},{"title":"Kuai (dish)","name":"Kuai (dish)","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Kuai_(dish)","views":7221,"langs":["fr","ja","pa","uk","zh"],"langNames":{"fr":"Kuai (plat)","ja":"膾","pa":"ਕੁਆਈ (ਪਕਵਾਨ)","uk":"Куай","zh":"生魚片"}},{"title":"Lamb fries","name":"Lamb fries","country":"China","region":"Chinese meat","url":"https://en.wikipedia.org/wiki/Lamb_fries","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lamb_fries.jpg/960px-Lamb_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Lowry","licence":"CC BY 2.0","leadFile":"Lamb_fries.jpg","views":20611,"langs":["zh"],"langNames":{"zh":"羊睪丸"}},{"title":"Leng chi tu","name":"Leng chi tu","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Leng_chi_tu","prepSummary":"The preparation of this dish involves soaking the rabbit meat in a marinade of ginger, garlic, Sichuan peppercorn, and chili oil for several hours. The marinated meat is then boiled and chilled, and served with a variety of dipping sauces.","views":1790,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Luosifen","name":"Luosifen","country":"China","region":"Guangxi","url":"https://en.wikipedia.org/wiki/Luosifen","ingredients":["Rice vermicelli","stock made from river snails","pickled bamboo shoots","peanuts","tofu skins","chili pepper"],"prepSummary":"螺粉是广西柳州的风味小吃，由柳州特有的米粉，加上酸筍、木耳、花生、油炸豆皮、黄花菜、青菜、炸蛋等配料及适度的酸辣味和煮淡水石螺的汤水调合而成，具有酸、辣、鲜、爽、烫的风味及酸笋的特殊气味。正宗的螺蛳粉不放螺蛳，只是汤用螺蛳熬成；而所謂「螺螄」也不是被列為受保護動物的螺螄，而是三種常見的淡水石螺，特別是方形環棱螺。 螺蛳粉最大的特色为其汤底带有辣和腥的味道。螺蛳汤是以石螺为原料，加上猪筒骨再配以多種香料（有些会加入中药）熬制成汤。由于各家所卖螺螄粉的汤底不同，因此不同店家的螺螄粉味道也略有不同。好的螺蛳汤應清而不淡、麻而不燥、辣而不火、香而不腻。它的主料是乾米粉，它和米粉、米线不同。通常是用由柳州特有的软滑爽口的米粉（大米磨成漿，裝袋濾乾，揣成米粉糰煮熟後壓榨成圓根或片狀。圓的稱米粉，片狀的稱切粉，通稱米粉），优质的乾切粉要用陈米制造，食用前在清水中浸泡软化之后再煮。","course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Luosifen_at_Guangya%2C_Liuzhou_%2820190420141814%29.jpg/960px-Luosifen_at_Guangya%2C_Liuzhou_%2820190420141814%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Luosifen_at_Guangya,_Liuzhou_(20190420141814).jpg","views":53756,"langs":["es","it","ja","jv","ko","zh"],"langNames":{"es":"Luosifen","it":"Luosifen","ja":"螺螄粉","jv":"Luosifen","ko":"뤄쓰펀","zh":"螺蛳粉"},"sourceLanguage":"zh","province":"Liuzhou Shi","city":"Liuzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Maocai","name":"Maocai","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Maocai","prepSummary":"The name maocai is derived from the verb mao (; Chengdu dialect: ) which in Sichuanese Mandarin refers to the blanching of the ingredients in a colander in hot water by moving the colander up and down repeatedly.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":7028,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Meat floss","name":"Meat floss","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Meat_floss","ingredients":["lean meat"],"prepSummary":"Meat floss is made by stewing lean meat finely cut along the grain in a broth until the meat is very tender and individual muscle fibers can be teased apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatin. The meat is then separated from the broth and shredded into fibrous strips. It is then added back into the broth which is enriched with soy sauce, sugar, fennel, ginger, rice wine or other ingredients. Taiwanese pork floss is made by cutting pork along the muscle fibers then boiling it for around 80 minutes to reduce moisture and soften collagen.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Fragrance_Pork_Floss.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:en:User:Khooeddi","licence":"CC BY-SA 3.0","leadFile":"Fragrance_Pork_Floss.jpg","views":57672,"langs":["ar","ca","de","es","fr","hy","id","ja","jv","ko","ms","pa","ru","th","uk","uz","vi","zh"],"langNames":{"ar":"لحم مفروم مجفف","ca":"Rousong","de":"Rousong","es":"Rousong","fr":"Rousong","hy":"Աբոն","id":"Abon","ja":"田麩","jv":"Abon","ko":"러우쑹","ms":"Abon","pa":"ਮੀਟ ਫਲੌਸ","ru":"Абон","th":"หมูหย็อง","uk":"Абон","uz":"Abon","vi":"Chà bông","zh":"肉鬆"},"originClaims":["China","Japan"]},{"title":"Minchee","name":"Minchee","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Minchee","prepSummary":"免治（粵拼︰min1 zi6），是一种以绞肉或碎肉制作而成的澳门菜肴，是澳门土生葡菜的代表之一，英文世界甚至稱之為「the national dish of Macau」。这种菜肴通常由牛肉或猪肉制作，多數會加入切粒的油炸馬鈴薯，并会加入少量糖蜜和酱油调味，也有人會加入洋蔥等材料後附上一隻太陽蛋，質地為乾身。免治也可以和炒鸡蛋搭配，称为“免治炒蛋”。免治一词来自英文的 Minced，有剁碎的意思。近年也有人嘗試用素肉（如新豬肉）製作免治。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Minchi_e_bacalhaus.jpg/960px-Minchi_e_bacalhaus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"K.Y.K.Z.K.","licence":"CC BY-SA 4.0","leadFile":"Minchi_e_bacalhaus.jpg","views":7474,"langs":["fa","jv","ko","pt","th","zh"],"langNames":{"fa":"مین‌چی","jv":"Minchee","ko":"민치","pt":"Minchi","th":"หมินจี่","zh":"免治 (澳門食品)"},"sourceLanguage":"zh"},{"title":"Nangchang Jar soup","name":"Nangchang Jar soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Nangchang_Jar_soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Panax_quinquefolius.jpg/960px-Panax_quinquefolius.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Panax_quinquefolius.jpg","views":832},{"title":"Ngau zap","name":"Ngau zap","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Ngau_zap","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Beef_tripe_rice_noodle.jpg/960px-Beef_tripe_rice_noodle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dennis Wong","licence":"CC BY 2.0","leadFile":"Beef_tripe_rice_noodle.jpg","views":4336,"langs":["jv","ko","zh"],"langNames":{"jv":"Jeroan daging sapi","ko":"응아우잡","zh":"牛雜"}},{"title":"Paomo","name":"Paomo","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Paomo","ingredients":["Bread","lamb broth","lamb meat"],"prepSummary":"The used in is a type of shaobing, baked from unleavened flour. Lamb or beef is boiled with bones, Sichuan pepper, star anise, tsaoko, cinnamon, and other spices until the meat is tender and the broth is done. In traditional restaurants, customers must break up the bread themselves first into thumb-sized chunks before handing it back to the chef. The restaurant then boils the broth, thins it with hot water, and adds in the prepared meat along with cellophane noodles. After the soup is heated up, the broken-up bread is added in before being topped off with spices and a drizzle of lamb oil. Customers may then add chili oil, cilantro, or garlic to their liking.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Pita_Bread_Soaked_in_Lamb_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NNU-1-05100104","licence":"CC BY-SA 3.0","leadFile":"Pita_Bread_Soaked_in_Lamb_Soup.jpg","views":14970,"langs":["fr","jv","zh"],"langNames":{"fr":"Paomo","jv":"Paomo","zh":"泡馍"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roast goose","name":"Roast goose","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Roast_goose","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Roasted_goose.jpg/960px-Roasted_goose.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romi","licence":"CC0","leadFile":"Roasted_goose.jpg","views":18766,"langs":["ar","de","es","et","ha","hy","id","jv","ko","ms","ru","tr","uk","uz","vi","zh"],"langNames":{"ar":"أوزة مشوية","de":"Weihnachtsgans","es":"Ganso asado","et":"Jõuluhani","ha":"Goose da aka gasa","hy":"Սուրբծննդյան սագ (ուտեստ)","id":"Soang panggang","jv":"Banyak panggang","ko":"거위구이","ms":"Angsa panggang","ru":"Рождественский гусь","tr":"Kaz rosto","uk":"Різдвяний гусак","uz":"Mavlud g‘ozi","vi":"Ngỗng quay","zh":"燒鵝"}},{"title":"Shaokao","name":"Shaokao","country":"China","region":"Chinese meat","url":"https://en.wikipedia.org/wiki/Shaokao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Shaokao.jpg/960px-Shaokao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Felix Andrews (Floybix)","licence":"CC BY-SA 3.0","leadFile":"Shaokao.jpg","views":12064,"langs":["id","jv"],"langNames":{"id":"Shaokao","jv":"Shaokao"}},{"title":"Shuizhu","name":"Shuizhu","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Shuizhu","prepSummary":"El shuizhu es un plato chino originario de Sichuan que en fechas recientes se ha popularizado en China y otros países. Para prepararlo suele necesitarse algún tipo de carne (normalmente cerdo, ternera o pescado), guindilla y una gran cantidad de aceite vegetal. La carne se prepara con agua, almidón y una pequeña cantidad de sal. La verdura hervida se pone en el fondo del plato o cuenco al servir. La carne preparada se cuece en agua durante 20–30 segundos, justo lo suficiente para que deje de estar cruda, pero mantenga toda su blandura. La carne se drena y se pone en la fuente de servir con","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Shuizhuniurou.jpg/960px-Shuizhuniurou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Liu Nan","licence":"CC BY-SA 4.0","leadFile":"Shuizhuniurou.jpg","views":7151,"langs":["es","jv"],"langNames":{"es":"Shuizhu","jv":"Shuizhu"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Siu mei","name":"Siu mei","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Siu_mei","prepSummary":"As siu mei takes a great deal of resources to prepare, requiring large ovens and rotisserie-like utilities for cooking the meat, few homes in Hong Kong, mainland China, or overseas have the equipment for it. Usually meat of this type is prepared and sold from siu laap shops located in hawker centres (in Hong Kong), food courts (overseas Chinese malls such as Pacific Mall), ethnic supermarkets (for example, the T&T Supermarket chain in Canada) and restaurants, which tend to mass-produce the numerous siu mei varieties rather than preparing it at each customer's request.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/HK_SYP_Ming_Sing_60402_16.jpg/960px-HK_SYP_Ming_Sing_60402_16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. PX404~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 2.5","leadFile":"HK_SYP_Ming_Sing_60402_16.jpg","views":27098,"langs":["es","eu","id","ja","jv","ko","zh"],"langNames":{"es":"Siu mei","eu":"Siu mei","id":"Siumei","ja":"焼味","jv":"Siu mei","ko":"시우메이","zh":"燒味"}},{"title":"Snake soup","name":"Snake soup","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Snake_soup","prepSummary":"Typical snake soup recipe calls for at least two types of snakes whose flesh is shredded into thread-like wires. One course of action taken is that the flesh is put with stock into a machine that infuses the stock's taste. The flesh can also be air boiled with chicken, pork bone, lean meat, fish maw, fungus, ginger, lemon leaves, and other spices for flavor. The mixture is stewed for over six hours into a thick soup, seasoned with salt pepper and dark soy to taste. Most importantly, a thickener, typically corn starch or water caltrop paste, is added, making it a thick soup with a transparent appearance, rather than broth.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Snake_soup.jpg/960px-Snake_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ohconfucius (talk) (Uploads)","licence":"CC BY-SA 3.0","leadFile":"Snake_soup.jpg","views":15231,"langs":["as","fa","fr","id","ja","jv","vi","zh"],"langNames":{"as":"সাপৰ চুৰুহা","fa":"سوپ مار","fr":"Soupe de serpent","id":"Sup ular","ja":"蛇スープ","jv":"Sop ula","vi":"Thịt rắn","zh":"蛇羹"}},{"title":"Tiger penis soup","name":"Tiger penis soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Tiger_penis_soup","prepSummary":"Суп из пениса тигра — китайский суп. Обычно это дорогое блюдо из-за редкости пениса тигра. В некоторых культурах и странах люди верят, что это блюдо может повысить мужскую силу, но это мнение не подтверждено научными данными. Экологические организации выступили против этого блюда, а продолжающееся употребление супа способствовало сокращению популяции тигров. Законность этого блюда варьируется в разных странах, поскольку тигры являются охраняемым видом. Некоторые магазины в Китае и Гонконге могут продавать сухожилия оленя или быка, утверждая, что они продают пенис тигра.","views":10465,"langs":["ru"],"langNames":{"ru":"Суп из пениса тигра"},"sourceLanguage":"ru"},{"title":"Yanjin huoshao","name":"Yanjin huoshao","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Yanjin_huoshao","prepSummary":"According to reports, the authentic Yanjin Huoshao practice is quite elaborate, high-quality to create the world's unparalleled Yanjin Huoshao, flour, oil, ingredients must be used with top quality products. Flour is China's first wheat origin Yanjin, meat is Shuanghui Zhongpin, seasoning is Lotus thirteen spices. Mix flour with water. Use \"shake hands water\" (甩手水) at around 50 degrees Celsius in winter, \"yin and yang water\" (阴阳水) with half cold water and half boiling water in summer, and \"top hands water\" (顶手水) at 70 degrees Celsius in spring and autumn.","views":273,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yong tau foo","name":"Yong tau foo","country":"China","region":"Chinese meat","url":"https://en.wikipedia.org/wiki/Yong_tau_foo","ingredients":["Tofu","meat paste (fish","ground meat)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Hakka_yong_tau_foo_with_noodles.jpg/960px-Hakka_yong_tau_foo_with_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Hakka_yong_tau_foo_with_noodles.jpg","views":23691,"langs":["es","fr","id","jv","ko","ms","ta","th","uk","zh"],"langNames":{"es":"Yong tau fu","fr":"Yong tau foo","id":"Yong tau fu","jv":"Yong tau foo","ko":"뇽테우푸","ms":"Yong tau fu","ta":"அனைத்துலக முறை முன்னொட்டுச் சொற்கள்","th":"เย็นตาโฟ","uk":"Єнтафу","zh":"客家酿豆腐"}},{"title":"Zajiangmian","name":"Zajiangmian","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Zajiangmian","ingredients":["Ground meat (pork","sometimes beef)","lard"],"photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/%E8%B1%8C%E6%9D%82%E9%9D%A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"木下^ 俱欢颜*","licence":"CC BY-SA 3.0","leadFile":"豌杂面.jpg","views":4949,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Auricularia cornea","name":"Auricularia cornea","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Auricularia_cornea","prepSummary":"Auricularia cornea est un vrai champignon (Eumycète) de la famille des Auriculariaceae. On parle communément du champignon oreilles, par rapport avec sa forme et sa texture gélatineuse.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Auricularia_cornea_%28Wellington%2C_New_Zealand%29.jpg/960px-Auricularia_cornea_%28Wellington%2C_New_Zealand%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tony Wills","licence":"CC BY-SA 4.0","leadFile":"Auricularia_cornea_(Wellington,_New_Zealand).jpg","views":18214,"langs":["de","fr","sv","uk"],"langNames":{"de":"Auricularia cornea","fr":"Auricularia cornea","sv":"Auricularia cornea","uk":"Auricularia cornea"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Auricularia heimuer","name":"Auricularia heimuer","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Auricularia_heimuer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Wood_ear_mushroom_farm.jpg/960px-Wood_ear_mushroom_farm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"트리오구","licence":"CC BY-SA 3.0","leadFile":"Wood_ear_mushroom_farm.jpg","views":26974,"notFood":"a taxon"},{"title":"Gloeostereum","name":"Gloeostereum","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Gloeostereum","prepSummary":"膠韌革菌（學名：Gloeostereum incarnatum S.Ito et lmai）又稱肉红胶质韧革菌，榆耳、榆蘑、雞冠蘑，屬傘菌目挂钟菌科的真菌，單型屬，包含單一物種Gloeostereum incarnatum。是一種原產於中國山東省、甘肅省、東北三省的食用菌。也是一种药用菌，可提高免疫力，抗细菌，抑肿瘤（刘瑞君和李凤珍，1992；李士怡和周一荻，2006；李庆典，2006；宋宏等，2008）。","views":423,"langs":["es","pt","sv","uk","vi","zh"],"langNames":{"es":"Gloeostereum","pt":"Gloeostereum","sv":"Gloeostereum incarnatum","uk":"Gloeostereum incarnatum","vi":"Gloeostereum","zh":"膠韌革菌"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Hericium erinaceus","name":"Hericium erinaceus","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Hericium_erinaceus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Lion%27s-mane_mushroom_imported_from_iNaturalist_photo_29576097_on_21_March_2024.jpg/960px-Lion%27s-mane_mushroom_imported_from_iNaturalist_photo_29576097_on_21_March_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"(c) Alison Northup, some rights reserved (CC BY)","licence":"CC BY 4.0","leadFile":"Lion's-mane_mushroom_imported_from_iNaturalist_photo_29576097_on_21_March_2024.jpg","views":318580,"langs":["ar","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fr","hu","hy","id","is","it","ja","ka","ko","lv","nl","pl","pt","ru","sr","sv","uk","vi","zh"],"langNames":{"ar":"فطر عرف الاسد","bg":"Игловиден корал","ca":"Pelutxo","cs":"Korálovec ježatý","cy":"Pigau barfog","da":"Pindsvinepigsvamp","de":"Igel-Stachelbart","el":"Ερίκιο το αγκαθωτό","es":"Hericium erinaceus","et":"Lõvilakk-korallnarmik","eu":"Ahuntz-bizar","fa":"قارچ یال شیر","fr":"Hericium erinaceus","hu":"Süngomba","hy":"Ոզնասունկ փշոտ","id":"Hericium erinaceus","is":"Broddkóralsveppur","it":"Hericium erinaceus","ja":"ヤマブシタケ","ka":"გულა სოკო","ko":"노루궁뎅이","lv":"Ežu dižadatene","nl":"Pruikzwam","pl":"Soplówka jeżowata","pt":"Hericium erinaceus","ru":"Ежовик гребенчатый","sr":"Lavlja gljiva","sv":"Igelkottstaggsvamp","uk":"Герицій їжаковий","vi":"Nấm hầu thủ","zh":"猴头菇"},"notFood":"a taxon"},{"title":"Naematelia aurantialba","name":"Naematelia aurantialba","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Naematelia_aurantialba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Golden_ear_bacteria_%282%29.jpg/960px-Golden_ear_bacteria_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Golden_ear_bacteria_(2).jpg","views":1193,"notFood":"a taxon"},{"title":"Phallus indusiatus","name":"Phallus indusiatus","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Phallus_indusiatus","prepSummary":"長裙竹蓀（學名：），俗稱竹荪，又名竹笙、竹参（ㄕㄣ）、面紗菌、網紗菌、網紗菇、竹姑娘等，是一種隱花菌類，菌裙和菌柄在中国為高級的素食材料。竹蓀原來有自己的一個屬竹蓀屬，但現時皆當作長裙竹蓀的異名，屬於鬼筆科的鬼筆屬。竹蓀生長於熱帶地區的大都會，從亞洲南部（含南亞及東南亞）、非洲、南北美洲及澳大利亞均有生長，見於樹林或園庭被土壤比較肥沃的腐爛木質之上。這種菌類於1798年為法國植物學家艾蒂安·皮埃爾·旺特納最早描述。在中國，自然繁殖的竹蓀主要產在四川、雲南、貴州等地。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Phallus_indusiatus_02.JPG/960px-Phallus_indusiatus_02.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vinayaraj","licence":"CC BY-SA 3.0","leadFile":"Phallus_indusiatus_02.JPG","views":45577,"langs":["bg","de","es","eu","fa","fr","id","ja","ko","my","pl","ru","sr","sv","th","uk","zh"],"langNames":{"bg":"Бамбукова гъба","de":"Phallus indusiatus","es":"Phallus indusiatus","eu":"Phallus indusiatus","fa":"قارچ عروس روبنددار","fr":"Phallus indusiatus","id":"Jamur tudung pengantin","ja":"キヌガサタケ","ko":"망태말뚝버섯","my":"မှိုကွန်ချာ","pl":"Phallus indusiatus","ru":"Бамбуковый гриб","sr":"Phallus indusiatus","sv":"Phallus indusiatus","th":"เห็ดร่างแห","uk":"Phallus indusiatus","zh":"長裙竹蓀"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Volvariella volvacea","name":"Volvariella volvacea","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Volvariella_volvacea","prepSummary":"草菇（学名：）是食用菌的一个种类，因為生長在稻草上而得名，又名美味草菇、美味包腳菇、苞腳菇、 中國蘑菇、稻草菇、稈菇、麻菇、南華菇、貢菇、家生菇等，在东亚与东南亚都有养殖，并被广泛地作为一种食材使用。 在亚洲位于上述地区的国家中，很容易找到新鲜的草菇。但在这些国家以外，通常只能找到罐装或烘干的草菇。 草菇与致命的鬼笔鹅膏十分相似，但可通过其孢子印而区分。草菇的孢子印为粉红色，而鬼笔鹅膏为白色。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/StrawMushroom.jpg/960px-StrawMushroom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chong Fat","licence":"Public domain","leadFile":"StrawMushroom.jpg","views":61459,"langs":["ca","cs","de","es","eu","fa","fi","fr","gl","hi","id","it","ja","jv","ka","nl","or","pl","pt","ru","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ca":"Bolet de la palla","cs":"Kukmák sklepní","de":"Dunkelstreifiger Scheidling","es":"Volvariella volvacea","eu":"Volvariella volvacea","fa":"قارچ کاه","fi":"Viljelytuppisieni","fr":"Volvaire volvacée","gl":"Cogomelo da palla","hi":"पुआल मशरूम","id":"Jamur merang","it":"Volvariella volvacea","ja":"フクロタケ","jv":"Jamur merang","ka":"Volvariella volvacea","nl":"Tropische beurszwam","or":"ପାଳ ଛତୁ","pl":"Pochwiak wielkopochwowy","pt":"Volvariella volvacea","ru":"Вольвариелла вольвовая","sv":"Halmslidskivling","th":"เห็ดฟาง","tr":"Volvariella volvacea","uk":"Солом'яний гриб","uz":"Volvariella volvacea","vi":"Nấm rơm","zh":"草菇"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Wood ear","name":"Wood ear","country":"China","region":"Chinese edible mushrooms","url":"https://en.wikipedia.org/wiki/Wood_ear","prepSummary":"木耳，可以指： * 木耳科，木耳目的唯一科。 ** 木耳属，木耳科的一属。 *** 黑木耳，又称雲耳、光木耳。 *** 毛木耳，比黑木耳厚、硬。 * 地木耳，或地耳，地衣的通称。 * 银耳，白木耳，又称为雪耳。 * 木耳 (插畫家)，日本男性插畫家。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Wood_ear_mushroom_-_a_ear.jpg/960px-Wood_ear_mushroom_-_a_ear.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"트리오구","licence":"CC BY-SA 3.0","leadFile":"Wood_ear_mushroom_-_a_ear.jpg","views":50051,"langs":["es","ko","pt","vi","zh"],"langNames":{"es":"Oreja de madera","ko":"목이","pt":"Orelha-de-madeira","vi":"Mộc nhĩ","zh":"木耳"},"sourceLanguage":"zh","notFood":"a disambiguation page"},{"title":"Buddha's delight","name":"Buddha's delight","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Buddha's_delight","ingredients":["various edible plants","fungi","soy sauce"],"course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Boeddha%27s_Delight.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin from Netherlands","licence":"CC BY-SA 2.0","leadFile":"Boeddha's_Delight.jpg","views":28089,"langs":["el","es","fr","hy","id","it","ja","jv","ko","ml","ms","pa","pt","tr","uk","zh"],"langNames":{"el":"Η απόλαυση του Βούδα","es":"Delicias de Buda","fr":"Délice de Bouddha","hy":"Լուոհան Ճայ","id":"Kesenangan Buddha","it":"Delizia di Buddha","ja":"羅漢齋","jv":"Kasenengan Buddha","ko":"나한재","ml":"ബുദ്ധാസ് ഡിലൈറ്റ്സ്","ms":"Luohan Zhai","pa":"ਬੁੱਧਾ ਡੀਲਾਈਟ","pt":"Delícias de Buda","tr":"Buda'nın lokumu","uk":"Насолода Будди","zh":"羅漢齋"}},{"title":"Chocolate coin","name":"Chocolate coin","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Chocolate_coin","ingredients":["牛奶巧克力"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Chocolatemoney2.jpg/960px-Chocolatemoney2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ritcharnd moskow from Toshi Station, USA","licence":"CC BY-SA 2.0","leadFile":"Chocolatemoney2.jpg","views":13433,"langs":["ar","fa","fr","hy","ja","ko","nl","sv","uk","zh"],"langNames":{"ar":"شوكولاتة النقود","fa":"سکه‌شکلاتی","fr":"Pièce en chocolat","hy":"Շոկոլադե մետաղադրամ","ja":"チョコレートコイン","ko":"동전 초콜릿","nl":"Chocolademunt (snoepgoed)","sv":"Chokladpeng","uk":"Шоколадні монети","zh":"巧克力金币"}},{"title":"Fat choy","name":"Fat choy","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Fat_choy","prepSummary":"Fat choy grows on the ground in the Gobi Desert and the Qinghai Plateau. Over-harvesting on the Mongolian steppes has furthered erosion and desertification in those areas. The Chinese government has limited its harvesting, which has caused its price to increase.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Nostoc_flagelliforme_microscope.jpg/960px-Nostoc_flagelliforme_microscope.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"http://zh.wikipedia.org/wiki/User:Polyhedron","licence":"CC BY-SA 3.0","leadFile":"Nostoc_flagelliforme_microscope.jpg","views":43199,"langs":["de","it","ja","ms","sr","uk","vi","zh"],"langNames":{"de":"Nostoc flagelliforme","it":"Nostoc flagelliforme","ja":"髪菜","ms":"Fat choy","sr":"Nostoc flagelliforme","uk":"Фат чой","vi":"Nostoc flagelliforme","zh":"髮菜"},"notFood":"a taxon"},{"title":"Lotus seed","name":"Lotus seed","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Lotus_seed","prepSummary":"蓮子或莲籽是蓮屬植物（特別是蓮花）的種子，常見於東亞各國的菜式中，多用于粥，也是一種中草藥。可以用来制作莲蓉，通常以乾燥品形式出售，鮮貨可作小吃。刚采下的莲子外有一层种皮，两片淡黄色子叶，中间有苦味很重、称为莲芯的绿色胚芽。莲芯性寒，也可以入药或泡茶用。市售的乾品通常已经除去外皮，而莲芯也多除去，但也有保留的。在合适条件下，不去除种皮的莲子可以处于休眠状态，存放很久也能发芽。 宋代蓮子被歸於水果類。","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/DriedLotusSeeds.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sjschen at English Wikipedia","licence":"Public domain","leadFile":"DriedLotusSeeds.jpg","views":57954,"langs":["ar","de","es","fr","ja","jv","ko","mr","vi","zh"],"langNames":{"ar":"بذور اللوتس","de":"Lotossamen","es":"Semilla de loto","fr":"Graine de lotus","ja":"ハスの実","jv":"Wiji traté","ko":"연밥","mr":"कमळाचे बी","vi":"Hạt sen","zh":"蓮子"},"sourceLanguage":"zh"},{"title":"Reunion dinner","name":"Reunion dinner","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Reunion_dinner","prepSummary":"年夜飯，華北地區普遍稱為年夜飯，江南、粤港澳地區和新馬稱之為團年飯、團圓飯，福建稱之為做歲，漳泉與臺灣稱圍爐，是農曆除夕的一餐，目的是在過年前一家團聚并共度農曆新年，傳統上年夜飯多在除夕祭祖後食用。除夕的日期不定，可能是臘月廿九或三十日（腊月的最后一天）。","views":16018,"langs":["hy","ms","ru","vi","zh"],"langNames":{"hy":"Նյանյեֆան","ms":"Makan besar","ru":"Няньефань","vi":"Tất niên","zh":"年夜飯"},"sourceLanguage":"zh"},{"title":"Shark fin soup","name":"Shark fin soup","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Shark_fin_soup","ingredients":["Shark fins","broth"],"prepSummary":"Traditional shark fin soup or stew is made with fins obtained from a variety of shark species. Raw fins are processed by first removing the skin and denticles before trimming them into shapes and bleaching to a more desirable coloration. Sharks' fins are sold dried, cooked, wet, and frozen. Ready-to-eat shark fin soup is also readily available in Asian markets.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Chinese_cuisine-Shark_fin_soup-04.jpg/960px-Chinese_cuisine-Shark_fin_soup-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"harmon from austin, tx, usa","licence":"CC BY-SA 2.0","leadFile":"Chinese_cuisine-Shark_fin_soup-04.jpg","views":91962,"langs":["ar","az","bn","ca","de","el","es","eu","fa","fr","gl","id","it","jv","ko","nb","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"ar":"حساء زعانف القرش","az":"Köpəkbalığı üzgəclərindən şorba","bn":"হাঙরের পাখনার সুরুয়া","ca":"Sopa d'aleta de tauró","de":"Haifischflossensuppe","el":"Σούπα από πτερύγιο καρχαρία","es":"Sopa de aleta de tiburón","eu":"Marrazo-hegalezko zopa","fa":"سوپ باله کوسه","fr":"Soupe d'ailerons de requin","gl":"Sopa de aleta de tiburón","id":"Sup sirip hiu","it":"Zuppa di pinne di squalo","jv":"Sop sirip hiu","ko":"위츠탕","nb":"Haifinnesuppe","pl":"Zupa z płetwy rekina","pt":"Sopa de barbatanas de tubarão","ru":"Суп из акульих плавников","sv":"Hajfenssoppa","tr":"Köpek balığı yüzgeci çorbası","uk":"Суп з плавців","vi":"Xúp vi cá mập","zh":"魚翅羹"}},{"title":"Spring pancake","name":"Spring pancake","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Spring_pancake","prepSummary":"春饼，是中國的传统食品，有打春（立春）吃春饼之说，称为“咬春”，一般會用攢盒或圓盤盛載，餅放正中，周圍擺放餡料，故又稱春盤、五辛盤。食客親手以春餅捲餡料而食謂「春卷」，捲而後油炸謂「炸春」。 春饼比包裹北京烤鸭的饼略大，用燙麵來做。所謂「燙麵」，就是以熱開水來和麵，使麵半熟。之後用两小块燙麵中间抹上少许油，擀成小圆饼。烙麵时麵餅一变色就出锅。每个小饼只有两层，揭开卷裹料吃。北京春饼的典型裹料是黄酱、酱肉（片）、炒蛋（块）、菠菜、豆芽和羊角葱。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Spring_Pancake.jpg/960px-Spring_Pancake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoshi Canopus","licence":"CC BY-SA 3.0","leadFile":"Spring_Pancake.jpg","views":8111,"langs":["fa","fr","ja","ko","zh"],"langNames":{"fa":"پنکیک بهاری","fr":"Spring pancake","ja":"春餅","ko":"춘빙","zh":"春饼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Squab","name":"Squab","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Squab","photo":"https://upload.wikimedia.org/wikipedia/commons/5/55/Pigeon_Chicks2_2am.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mamun2a","licence":"CC BY-SA 3.0","leadFile":"Pigeon_Chicks2_2am.jpg","views":108212,"langs":["ar","as","cs","fa","fr","hi","hy","id","ja","jv","ko","lv","ru","uk","vi","zh"],"langNames":{"ar":"زغلول","as":"পাৰৰ মাংস","cs":"Holubí maso","fa":"جوجه کبوتر","fr":"Viande de pigeon","hi":"कबूतर का मांस","hy":"Սկվոբ","id":"Daging merpati","ja":"鳩肉","jv":"Iwak dara","ko":"비둘기고기","lv":"Gaļas balodis","ru":"Сквоб","uk":"Сквоб","vi":"Thịt bồ câu","zh":"鴿肉"}},{"title":"Sticky rice in bamboo","name":"Sticky rice in bamboo","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Sticky_rice_in_bamboo","ingredients":["Glutinous rice","hollow bamboo tubes"],"prepSummary":"Il riso glutinoso nel bambù ( e in laotiano: ເຂົ້າຫລາມ, entrambi traslitterati khao lam, pronuncia IPA ; in khmer: ក្រឡាន, kralan; in birmano: ပေါင်းတင်, paung din, o ကောက်ညှင်းကျည်တောက်, kauk hnyin kyi dauk; in vietnamita: cơm lam) è un cibo popolare diffuso soprattutto nel Sud-est asiatico composto da una miscela a base di riso appiccicoso arrostita all'interno di segmenti di bambù che possono avere diversi diametri, lunghezze e spessore. Viene consumato sia come contorno salato che come dessert dolce.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Paung_din.JPG/960px-Paung_din.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wagaung at en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Paung_din.JPG","views":7649,"langs":["as","it","jv","km","my","th","vi"],"langNames":{"as":"চুঙা চাউল","it":"Riso glutinoso nel bambù","jv":"Ketan pring","km":"ក្រឡាន","my":"ပေါင်းတင်း","th":"ข้าวหลาม","vi":"Cơm lam"},"sourceLanguage":"it"},{"title":"Suguo","name":"Suguo","country":"China","region":"Chinese New Year foods","url":"https://en.wikipedia.org/wiki/Suguo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Suguo_of_Zibo.png/960px-Suguo_of_Zibo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"美2代","licence":"CC BY-SA 4.0","leadFile":"Suguo_of_Zibo.png","views":335},{"title":"Yusheng","name":"Yusheng","country":"China","region":"East","url":"https://en.wikipedia.org/wiki/Yusheng","ingredients":["shredded vegetables","a variety of sauces","condiments"],"prepSummary":"撈魚生是生魚片的一種食法，最早見於唐朝，始於廣東靠海兼有魚塘的區域，如中山、順德、南海等地。另外，马来西亚及新加坡等地的华人过农历新年也有捞鱼生的习俗，称为“七彩鱼生”。 材料可分主作料、副作料香料和味料，主作料多為鯇魚，食用前1晚養在清水池，中山小欖人會預早半個月以蕃薯藤餵養鯇魚，使其肉質爽脆。副作料通常有20至50樣，現代通常使用蘿蔔絲、沙葛絲、檸檬皮絲、梨絲、紅辣椒絲、檸檬葉絲、芹菜絲、洗過的蕎頭絲、茶爪絲、酸薑絲、紅薑或甜紅椒絲，香料有炸欖仁、胡椒、花生碎、肉桂末、胡椒粉、薄脆、炸米粉，味料有糖、鹽、檸檬汁混和的汁料，另外再加麻油和生油。食前將鯇魚肉切成蝴蝶形薄片，先與紅椒拌撈魚生片，其次下肉桂末、胡椒粉，然後下油、副作料、味料、香料撈勻完成。 撈魚生有分「生撈」與「濕撈」，所有材料都未經烹煮為生撈，副作料有炸過的欖仁、米粉為濕撈。因為絕大部份材料都是生食，所以更重視衞生，會分開使用宰魚和切魚片用的砧板和刀，亦會以冷開水清洗材料。","course":"Traditionally consumed during Chinese New Year","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Prosperity_toss_during_Chinese_New_Year.jpg/960px-Prosperity_toss_during_Chinese_New_Year.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jayden Teo","licence":"CC BY-SA 4.0","leadFile":"Prosperity_toss_during_Chinese_New_Year.jpg","views":67081,"langs":["es","fr","id","it","jv","ko","ms","zh"],"langNames":{"es":"Yusheng","fr":"Yusheng","id":"Yee sang","it":"Yusheng","jv":"Yushèng","ko":"위상 (음식)","ms":"Yee sang","zh":"撈魚生"},"sourceLanguage":"zh"},{"title":"Chinese noodles","name":"Chinese noodles","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Chinese_noodles","prepSummary":"Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Egg whites, arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/On_Hing_Noodle_Shop_in_Tuen_Mun.jpg/960px-On_Hing_Noodle_Shop_in_Tuen_Mun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"On_Hing_Noodle_Shop_in_Tuen_Mun.jpg","views":60699,"langs":["ar","as","az","bn","cs","es","fa","id","it","ja","jv","lt","ms","pa","pt","ru","sr","th","uk","uz","vi","zh"],"langNames":{"ar":"الشعيرية الصينية","as":"চীনা নুডলছ","az":"Çin əriştəsi","bn":"চীনা নুডল","cs":"Čínské nudle","es":"Fideos chinos","fa":"نودل چینی","id":"Mi Tionghoa","it":"Spaghetti cinesi","ja":"中国の麺類","jv":"Mi China","lt":"Kiniški makaronai","ms":"Mi Cina","pa":"ਚੀਨੀ ਨੂਡਲਸ","pt":"Min (culinária)","ru":"Китайская лапша","sr":"Kineski rezanci","th":"บะหมี่","uk":"Китайська локшина","uz":"Xitoy lag'monlari","vi":"Mì sợi Trung Quốc","zh":"中式面条"}},{"title":"Biangbiang noodles","name":"Biangbiang noodles","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Biangbiang_noodles","ingredients":["麵粉、臊子、油泼辣子"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Biang_Biang_Mian.jpg/960px-Biang_Biang_Mian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Soup","licence":"CC BY 2.0","leadFile":"Biang_Biang_Mian.jpg","views":228223,"langs":["ar","ca","de","el","fr","ga","hi","id","ja","ko","nb","nl","ru","sv","th","vi","zh"],"langNames":{"ar":"شعيرية بيانغبيانغ","ca":"Biangbiang","de":"Biangbiang-Nudeln","el":"Νουντλς μπιάνγκμπιάνγκ","fr":"Nouilles biáng biáng","ga":"Núdail Biangbiang","hi":"बियाङ बियाङ नूडल","id":"Mi biangbiang","ja":"ビャンビャン麺","ko":"뱡뱡몐","nl":"Biángbiáng-noedels","nb":"Biangbiangnudler","ru":"Бянбян","sv":"Biangbiangnudlar","th":"เปี๋ยงเปี๋ยงเมี่ยน","vi":"Mì biáng biáng","zh":"𰻞𰻞麵"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chongqing noodles","name":"Chongqing noodles","country":"China","region":"Chongqing","url":"https://en.wikipedia.org/wiki/Chongqing_noodles","prepSummary":"小面，是重庆本土的一种特色小吃，一般价格较低，多出现于路边摊或小餐馆。狭义上小面指麻辣素面，但也可泛指豌杂面、牛肉面等。其面条有嚼劲，配以水烫青菜，是重庆的平民美食之一，也是重庆人早餐的首选。 重庆小面虽然价格低廉，但用料考究。区别于北方的传统面条，其面身必须用当地碱水制成的新鲜碱面（湿面）才能做出富有嚼劲的口感。另外，小面制作的调料丰富，包括：猪油、油辣椒、酱油、醋、葱花、姜蒜水、芝麻、花椒粉、味精等十多种，不同店面还根据自身菜谱加入豌豆、杂酱等。小面重在味而不在量，因此重庆民间有“宽汤窄面”之说法。在鄂西一带也有类似的小面，但调料搭配上稍有变化。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/ChongQing_Noodles%2C_Sucr%C3%A9pic%C3%A9%2C_Paris_001.jpg/960px-ChongQing_Noodles%2C_Sucr%C3%A9pic%C3%A9%2C_Paris_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Paris, France","licence":"CC BY 2.0","leadFile":"ChongQing_Noodles,_Sucrépicé,_Paris_001.jpg","views":21223,"langs":["ar","id","ja","jv","zh"],"langNames":{"ar":"شعيرية تشونغتشينغ","id":"Mie Chongqing","ja":"重慶小麺","jv":"Chongqing mi","zh":"小面"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cumian","name":"Cumian","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Cumian","ingredients":["Wheat flour","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Pan-Fried_Shanghai_Noodles.jpg/960px-Pan-Fried_Shanghai_Noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Chen","licence":"CC BY 3.0","leadFile":"Pan-Fried_Shanghai_Noodles.jpg","views":5626,"langs":["es","id","jv","nb","vi","zh"],"langNames":{"es":"Cu mian","id":"Cumian","jv":"Cūmiàn","nb":"Cu mian","vi":"Thô miến","zh":"粗面"}},{"title":"Dao Yi Bing Noodle Concern","name":"Dao Yi Bing Noodle Concern","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Dao_Yi_Bing_Noodle_Concern","views":131,"notFood":"a company"},{"title":"Dragon beard noodles","name":"Dragon beard noodles","country":"China","region":"Shandong province","url":"https://en.wikipedia.org/wiki/Dragon_beard_noodles","views":1905,"langs":["zh"],"langNames":{"zh":"龙须面"}},{"title":"Jook-sing noodles","name":"Jook-sing noodles","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Jook-sing_noodles","ingredients":["Flour","eggs (traditionally duck eggs)"],"prepSummary":"竹昇麵，是使用竹竿（廣東人因「竿」与「降」諧音不吉利而改稱「昇」）壓製的麵條，多是用鴨蛋做的全蛋麵（又叫銀絲麵）、擔桿麵，為香港、澳門、广东、广西、贵州等地區的餛飩麵的常用麵條，口感脆而筋道。竹昇麵師傅坐在竹昇（一杆大茅竹竿）的一端，以身體重量重複用力下壓竹昇另一端下的麵團，使密度加大，口感更爽口，每次打麵工序需花約30分鐘。麵團壓薄後再切成麵條。而且在水中煮麵时要用猛火加熱。 有說法指竹昇麵起源自清朝末年的廣州西關。而其種類亦分做兩種，一種是加入鴨蛋及鹼水的竹昇麵。另一種則是全用雞蛋製造。前者加入鹼水的製作方法可使麵質更有口感；後者則令麵質較為爽身且使到雞蛋的香味更濃。 打麵工序費時費力，現時逐漸由機器取代，使竹昇麵製作時間和成本大大減低，手打的竹昇麵已經日漸式微，亦使打麵技藝傳承成為行內面對的難題。 2014年，香港政府將打麵技術列入「香港非物質文化遺產清單」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/%E7%89%9B%E8%85%A9%E6%8D%9E%E9%93%B6%E4%B8%9D%E9%9D%A2.jpg/960px-%E7%89%9B%E8%85%A9%E6%8D%9E%E9%93%B6%E4%B8%9D%E9%9D%A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NAN LIU","licence":"CC BY-SA 2.0","leadFile":"牛腩捞银丝面.jpg","views":6025,"langs":["id","ja","uk","vi","zh"],"langNames":{"id":"Mi Jook-sing","ja":"竹昇麺","uk":"Локшина цук-сін","vi":"Trúc thăng miến","zh":"竹昇麵"},"sourceLanguage":"zh"},{"title":"Juanfen","name":"Juanfen","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Juanfen","ingredients":["Non-glutinous rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Stir-fried_Juanfen_Noodles.jpg/960px-Stir-fried_Juanfen_Noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pratyeka","licence":"CC BY-SA 4.0","leadFile":"Stir-fried_Juanfen_Noodles.jpg","views":701,"langs":["id","jv","vi"],"langNames":{"id":"Juanfen","jv":"Juanfen","vi":"Quyền phấn"}},{"title":"Kaomianjin","name":"Kaomianjin","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Kaomianjin","ingredients":["seitan"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Kaomianjin.JPG/960px-Kaomianjin.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Kaomianjin.JPG","views":1925,"langs":["fr","zh"],"langNames":{"fr":"Kaomianjin","zh":"烤面筋"}},{"title":"Kelp noodles","name":"Kelp noodles","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Kelp_noodles","ingredients":["Alginic acid from kelp"],"leadFile":"Kelp_Noodle.jpg","views":18805,"langs":["jv","ko","lt"],"langNames":{"jv":"Mi kelp","ko":"천사채","lt":"Jūros dumblių makaronai"}},{"title":"Knife-cut noodles","name":"Knife-cut noodles","country":"China","region":"Shanxi","url":"https://en.wikipedia.org/wiki/Knife-cut_noodles","ingredients":["flour","oil","water"],"prepSummary":"The noodles are made by mixing water and flour, and other ingredients to create dough. Cooking oil is added to increase elasticity and chewiness. After resting, the dough chunk is then sliced in a quick motion with strips of dough going directly into the boiling water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Sliced_noodles.jpg/960px-Sliced_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lizixuannn","licence":"CC BY-SA 4.0","leadFile":"Sliced_noodles.jpg","views":16500,"langs":["ar","fr","ja","jv","ko","zh"],"langNames":{"ar":"الشعيرية المقطعة بالسكين","fr":"Daoxiao mian","ja":"刀削麺","jv":"Mi rajang lading","ko":"다오샤오몐","zh":"刀削面"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kuanfen noodles","name":"Kuanfen noodles","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Kuanfen_noodles","ingredients":["Potatoes"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Kuanfen_noodles.jpg/960px-Kuanfen_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"8UB3RG1N3","licence":"CC0","leadFile":"Kuanfen_noodles.jpg","views":1863},{"title":"Lamian","name":"Lamian","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Lamian","ingredients":["Wheat noodles","meat-based broth","vegetables or meat"],"prepSummary":"拉面，或稱手拉麵、抻麵，是一种起源于中国的面食，做法是将揉好的麵團拉长，折叠，再拉长，反复若干次，直到面条足够细为止。優秀的師傅能將麵條拉得又細又長，口感勁道十足。因为拉面流行于中国西北，由于当地人饮食习惯，拉面常为清真食品，其中兰州牛肉面最负盛名。中国南方的浙江中部及南部亦有流行手擀拉面。拉面向西传播至新疆及中亚后，当地人将其与蔬菜炒製称为“拉条子”。拉面向东传播至日本后，日本人用猪骨或海鲜熬制汤底，并根据当地风味配以不同蔬菜，成为日本拉面。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/%E5%85%B0%E5%B7%9E%E7%89%9B%E8%82%89%E9%9D%A2.jpg/960px-%E5%85%B0%E5%B7%9E%E7%89%9B%E8%82%89%E9%9D%A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"三猎","licence":"CC BY-SA 4.0","leadFile":"兰州牛肉面.jpg","views":53217,"langs":["ar","de","es","fr","id","it","ja","jv","ko","ms","ru","th","tr","uz","vi","zh"],"langNames":{"ar":"لميان","de":"Lamian (Teigwaren)","es":"Lamian","fr":"Lamian","id":"Lamian","it":"Lamian","ja":"拉麺","jv":"Lamian","ko":"납면","ms":"Lamian","ru":"Ла Мянь","th":"ลาเมี่ยน","tr":"Lamian","uz":"Lamian","vi":"Mì kéo","zh":"拉面"},"sourceLanguage":"zh"},{"title":"Lai fun","name":"Lai fun","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Lai_fun","prepSummary":"酹粉，亦叫瀨粉（「酹」字粵語文讀為「劣」，白讀為laai6，音「瀨」）始於1850年代，原創地是广东省中山市。為珠江三角洲常見的食品。過去以冷飯曬乾後，磨粉特製而成。現以粘米為主要原料，加水拌和成稠度適中的粉漿，蒸成細長而有韌性的圓條狀透明粉條。濑粉分为爽滑、汤清鲜的三乡濑粉和软糯、汤浑厚的荔湾濑粉两种。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/HK_Smithfield_Road_Catchick_Street_512-1.jpg/960px-HK_Smithfield_Road_Catchick_Street_512-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. LAI Kwok Leung~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"HK_Smithfield_Road_Catchick_Street_512-1.jpg","views":5455,"langs":["es","jv","ko","vi","zh"],"langNames":{"es":"Lai fun","jv":"Lai fun","ko":"라이판","vi":"Lại phấn","zh":"酹粉"},"sourceLanguage":"zh"},{"title":"Migan","name":"Migan","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Migan","ingredients":["Non-glutinous rice"],"views":1697,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Misua","name":"Misua","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Misua","ingredients":["Wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Food_%E5%9B%9B%E7%B6%AD%E7%B4%85%E9%BA%B5%E7%B7%9A%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846140078351%29.jpg/960px-Food_%E5%9B%9B%E7%B6%AD%E7%B4%85%E9%BA%B5%E7%B7%9A%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846140078351%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Food_四維紅麵線,_台北,_台灣,_Taipei,_Taiwan_(46140078351).jpg","views":27570,"langs":["as","el","es","id","ja","jv","ko","my","tl","uk","vi","zh"],"langNames":{"as":"মিছুৱা","el":"Μισουά","es":"Misua","id":"Misoa","ja":"麺線","jv":"Misua","ko":"미수앙","my":"မြူစွမ်","tl":"Miswa","uk":"Місуа","vi":"Miến tuyến","zh":"线面"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mixian (noodle)","name":"Mixian (noodle)","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Mixian_(noodle)","ingredients":["Non-glutinous rice"],"prepSummary":"Modern rice noodle production, particularly in Yunnan, utilizes two main methods. The traditional “sour pulp rice noodles” are made from fermented rice, yielding noodles that are resilient, smooth, and slightly sweet, with a unique rice aroma. The second, faster method uses rice flour extruded through a machine to create \"dry rice noodles,\" which are easy to store and transport. Once dehydrated, dry rice noodles are ideal for quick meals and retain a firmer, chewable texture compared to their sour pulp counterparts.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/%E7%B1%B3%E7%BA%BF_Rice_Noodles_-_%E5%8E%9F%E5%91%B3%E5%B0%8F%E5%90%83_Yuanwei_Xiaochi_Y3.jpg/960px-%E7%B1%B3%E7%BA%BF_Rice_Noodles_-_%E5%8E%9F%E5%91%B3%E5%B0%8F%E5%90%83_Yuanwei_Xiaochi_Y3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"米线_Rice_Noodles_-_原味小吃_Yuanwei_Xiaochi_Y3.jpg","views":11268,"langs":["es","ja","jv","ko","vi","zh"],"langNames":{"es":"Mi xian","ja":"米線","jv":"Mixian","ko":"미셴","vi":"Mễ tuyến","zh":"米线"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mung bean sheets","name":"Mung bean sheets","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Mung_bean_sheets","ingredients":["Mung beans"],"prepSummary":"Las hojas de frijol chino son un tipo de fideos chinos. Son transparentes, planos y parecido a una hoja de papel. Pueden encontrarse, deshidratados, en Hong Kong y ocasionalmente en algunos barrios chinos del extranjero.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/FanPei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Avlxyz from (optional)","licence":"CC BY-SA 2.0","leadFile":"FanPei.jpg","views":1900,"langs":["es","jv","vi"],"langNames":{"es":"Hojas de frijol chino","jv":"Mi togé","vi":"Phấn bì"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Oil noodles","name":"Oil noodles","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Oil_noodles","ingredients":["Wheat flour","eggs","corn oil","sodium benzoate"],"prepSummary":"Oil noodles are made of wheat flour, eggs, egg whites, salt, corn oil, and sodium benzoate. In Hong Kong, United States and Canada, this is called yow mein if it is cylindrical in shape, and has a circular, or roundish cross-section. If it has a squarish cross-section, it is called mein. In Singapore, this is called mee. Used in Malay and Indonesian dishes, it is called mee after the Hokkien pronunciation of the word. It is also a popular dish in Burma, where it is called sigyet khauk swè, and was introduced by the Sino-Burmese community.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Shanghai_oil_noodle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HanWei's EXP from (optional)","licence":"CC BY-SA 2.0","leadFile":"Shanghai_oil_noodle.jpg","views":5798,"langs":["es","id","jv","vi","zh"],"langNames":{"es":"Fideos de aceite","id":"Mi minyak","jv":"Mi lenga","vi":"Du miến","zh":"油麵"}},{"title":"Paste Noodles (Jiang Mian Tiao)","name":"Paste Noodles (Jiang Mian Tiao)","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Paste_Noodles_(Jiang_Mian_Tiao)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Paste_Noodles.jpg/960px-Paste_Noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JioeyKun","licence":"CC BY-SA 4.0","leadFile":"Paste_Noodles.jpg","views":606},{"title":"Rice vermicelli","name":"Rice vermicelli","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Rice_vermicelli","ingredients":["Rice"],"prepSummary":"米粉是用稻米為主要材料製作的細長的麵條狀食品，米粉在中国南方、东南亚比较流行，这主要与两地盛产稻米有关。米粉質地柔韌，富有彈性，水煮不糊湯，乾炒不易斷。不同地区的米粉由于制法不同，会有不同的长短、粗细、质地和口味。米粉的日語發音「」即是沿用閩南語發音「」，印尼語與馬來語亦將其稱作「bihun」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Rice_vermicelli.jpg/960px-Rice_vermicelli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC BY-SA 3.0","leadFile":"Rice_vermicelli.jpg","views":72205,"langs":["ar","es","fr","id","ja","jv","ko","ms","nl","th","tl","uk","vi","zh"],"langNames":{"ar":"شعيرية الأرز","es":"Vermicelli de arroz","fr":"Vermicelle de riz","id":"Bihun","ja":"ビーフン","jv":"Mihun","ko":"쌀 버미셀리","ms":"Bihun","nl":"Mihoen","th":"เส้นหมี่","tl":"Bihon","uk":"Рисова локшина","vi":"Bún","zh":"米粉 (條狀食品)"},"sourceLanguage":"zh"},{"title":"Sanxiang noodle","name":"Sanxiang noodle","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Sanxiang_noodle","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b0/Sanxiang_noodle_with_Pig_oviduct.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"13zhchen3","licence":"CC BY-SA 4.0","leadFile":"Sanxiang_noodle_with_Pig_oviduct.jpg","views":1166},{"title":"Shahe fen","name":"Shahe fen","country":"China","region":"Shahe District","url":"https://en.wikipedia.org/wiki/Shahe_fen","ingredients":["Rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Ho_fan_in_noodles_shop.jpg/960px-Ho_fan_in_noodles_shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoffreyrabbit","licence":"CC BY-SA 4.0","leadFile":"Ho_fan_in_noodles_shop.jpg","views":29208,"langs":["bn","es","fr","id","ja","jv","ko","ms","sv","vi","zh"],"langNames":{"bn":"শাহে ফেন","es":"Shahe fen","fr":"Shahe fen","id":"Kwetiau","ja":"河粉","jv":"Shahe fen","ko":"호판","ms":"Kway teow","sv":"Shahe fen","vi":"Hủ tiếu Trung Hoa","zh":"沙河粉"}},{"title":"Shrimp roe noodles","name":"Shrimp roe noodles","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Shrimp_roe_noodles","ingredients":["Shrimp roe","wheat flour","salt","tapioca flour","monosodium glutamate"],"prepSummary":"The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe. It comes in a palm-sized hard noodle bundle. Mix the shrimp, eggs, flour and other materials, and then put the dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/ShrimproeCloseup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"ShrimproeCloseup.jpg","views":3616,"langs":["es","id","ja","jv","zh"],"langNames":{"es":"Fideos de hueva de gamba","id":"Mi telur udang","ja":"蝦子麺","jv":"Mi urang roa","zh":"蝦籽面"}},{"title":"Silver needle noodles","name":"Silver needle noodles","country":"China","region":"Chinese noodles","url":"https://en.wikipedia.org/wiki/Silver_needle_noodles","ingredients":["Rice flour"],"prepSummary":"The noodles are made from a mixture of ground rice flour from glutinous or non-glutinous rice and water, but sometimes combined with cornstarch to reduce breakage during cooking. The noodles are hand-shaped and rolled into the iconic needle profile, then steamed. Shaping the noodles is an acquired skill. The noodles are made beforehand and then further prepared before serving.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ed/Lao-Shu-Fen_Lou-Syu-Fan_Short-Rice-Noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Michelle Saw at English Wikipedia.","licence":"CC BY-SA 3.0","leadFile":"Lao-Shu-Fen_Lou-Syu-Fan_Short-Rice-Noodles.jpg","views":14143,"langs":["ar","es","jv","ko","zh"],"langNames":{"ar":"شعرية الإبرة الفضية","es":"Fideos aguja de plata","jv":"Mi dom pèrak","ko":"미치묵","zh":"米篩目"}},{"title":"Yi mein","name":"Yi mein","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Yi_mein","ingredients":["Wheat flour","eggs"],"prepSummary":"The yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made. The noodles may be cooked a number of ways. They are boiled first, then can be stir-fried, or used in soups or salads.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lobster_with_soup_yi_fu_noodles.jpg/960px-Lobster_with_soup_yi_fu_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoffreyrabbit","licence":"CC BY-SA 4.0","leadFile":"Lobster_with_soup_yi_fu_noodles.jpg","views":19723,"langs":["es","fr","ja","jv","uk","vi","zh"],"langNames":{"es":"Yi mein","fr":"Yi mein","ja":"伊府麺","jv":"Yi méin","uk":"Ї мейн","vi":"Y miến","zh":"伊麵"}},{"title":"Youmian","name":"Youmian","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Youmian","prepSummary":"Los you mian o fideos finos son un tipo de fideo chino usado ampliamente en el sur de China, especialmente en las cocinas de Hong Kong y Guangdong. También se ha usado selectivamente en las cocinas de Shanghái, Malasia y Singapur. En las comunidades chinas del extranjero, los fideos finos también se usan en algunos platos. Los you mian suelen hacerse de huevo. Según el estilo culinario, pueden cocerse en algún tipo de caldo o saltearse en un wok.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/00/Thin_Noodle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kymai100 from (optional)","licence":"CC BY 2.0","leadFile":"Thin_Noodle.jpg","views":5794,"langs":["es","jv","vi"],"langNames":{"es":"You mian","jv":"Youmian","vi":"Ấu miến"},"sourceLanguage":"es"},{"title":"Cong you bing","name":"Cong you bing","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Cong_you_bing","ingredients":["Wheat flour","scallions"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Spring_onion_pancake_2013.JPG/960px-Spring_onion_pancake_2013.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Howard61313","licence":"GFDL","leadFile":"Spring_onion_pancake_2013.JPG","views":40253,"langs":["ar","es","fr","id","ja","jv","ko","th","uk","zh"],"langNames":{"ar":"بانكيك البصل الأخضر","es":"Pan de cebolleta","fr":"Cong you bing","id":"Roti daun bawang","ja":"葱油餅","jv":"Cong you bing","ko":"충유빙","th":"ชงโหยวปิ่ง","uk":"Цун ю бін","zh":"蔥油餅"}},{"title":"Youxuan","name":"Youxuan","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Youxuan","views":614,"langs":["ms"],"langNames":{"ms":"Youxuan"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese pickles","name":"Chinese pickles","country":"China","region":"Chinese pickles","url":"https://en.wikipedia.org/wiki/Chinese_pickles","views":10795,"langs":["ar","es","ja","jv","ko","nb","sv","zh"],"langNames":{"ar":"المخللات الصينية","es":"Encurtido chino","ja":"泡菜","jv":"Pao cai","ko":"파오차이","nb":"Pao cai","sv":"Pao cai","zh":"腌菜"}},{"title":"Changzhou pickled radish","name":"Changzhou pickled radish","country":"China","region":"Chinese pickles","url":"https://en.wikipedia.org/wiki/Changzhou_pickled_radish","views":246,"langs":["zh"],"langNames":{"zh":"常州萝卜干"}},{"title":"Laba garlic","name":"Laba garlic","country":"China","region":"Chinese pickles","url":"https://en.wikipedia.org/wiki/Laba_garlic","prepSummary":"Prepare a container. Skin and wash the garlic. Put garlic and vinegar into the container and seal it. Sugar and salt may be added according to personal preference. Place it in a low-temperature environment. Storage time is not fixed, usually about 20 days, until the color is green.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Laba_garlic_in_vinegar_jars_%2820210115132659%29.jpg/960px-Laba_garlic_in_vinegar_jars_%2820210115132659%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Laba_garlic_in_vinegar_jars_(20210115132659).jpg","views":8437,"langs":["bn","es","id","ta","zh"],"langNames":{"bn":"লাপা রসুন","es":"Ajo laba","id":"Bawang Laba","ta":"இலாபா பூண்டு","zh":"腊八蒜"}},{"title":"Liubiju","name":"Liubiju","country":"China","region":"Chinese pickles","url":"https://en.wikipedia.org/wiki/Liubiju","views":1708,"langs":["ja","zh"],"langNames":{"ja":"六必居","zh":"六必居"},"notFood":"a company"},{"title":"Meigan cai","name":"Meigan cai","country":"China","url":"https://en.wikipedia.org/wiki/Meigan_cai","prepSummary":"梅菜，也称为梅干菜，是一种中国传统烹饪原料。使用雪里蕻或其他芥菜种类的茎叶，用盐腌製风干而成。一说因在南方梅雨季节制作而得名，另一说是发霉的霉。 从口味上又有“甜梅菜”和“鹹梅菜”之分。常用于上海菜、浙菜、重庆菜、客家菜和粤菜；“鹹梅菜”在川渝菜系被称之为盐菜（酱腌菜），是流传在重庆主城区和大足、永川地区的川菜分支。著名的传统梅菜产地有浙江省绍兴、萧山、宁波、广东省惠州、梅州、揭陽、江苏苏州、无锡、重庆市大足等。 簡單來說只鹽醃不風乾的為酸菜，曝曬風乾至半乾的稱為福菜（覆菜、仆菜），全乾的才為梅乾菜；紹興霉干菜或稱烏干菜，有芥菜干、油菜干、白菜干之分，是一種合稱，不能單純的說梅干菜等同於霉干菜。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/MeiganCaiBundle.jpg/960px-MeiganCaiBundle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"MeiganCaiBundle.jpg","views":16255,"langs":["fr","jv","th","zh"],"langNames":{"fr":"Meicai","jv":"Meigan cai","th":"หั่มช้อยกอน","zh":"梅菜"},"sourceLanguage":"zh"},{"title":"Pao cai","name":"Pao cai","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Pao_cai","prepSummary":"The Sichuan pao cai is commonly made from fresh or salted vegetables like radish, carrot, and cowpea with anaerobic fermentation under ambient temperature based on the microbes present on the raw materials. The production of homemade Sichuan pao cai utilizes specially designed jars. The top of the jar is surrounded by an eave-like circle notch and the lid is upside down like a bowl at the top of the jar. The notch is filled with water to seal the jar and create an anaerobic environment for lactic acid bacteria. The gas produced by microbes during the process of fermentation inside the jar can escape the jar through dissolving in the water.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0c/Paocai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adonis Chen","licence":"CC BY 2.0","leadFile":"Paocai.jpg","views":14479,"langs":["ca","es","fa","ja","ko","nl","zh"],"langNames":{"ca":"Pao cai","es":"Pao cai","fa":"پائوشای","ja":"四川泡菜","ko":"쓰촨 파오차이","nl":"Paotsai","zh":"四川泡菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Suan cai","name":"Suan cai","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Suan_cai","prepSummary":"Two distinct types of suancai are found in China: Production of suancai differs from other paocai in that the vegetable is compressed. This is accomplished by placing a heavy weight, such as a large rock, on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed as fermentation takes place. The processing of the vegetable helps to create a distinct flavor. Suancai is often used in cooking with meat, especially pork. It is said to neutralize the grease of the meat. During wintertime, cabbages, mixed with salt, are preserved in jars and crocks to await fermentation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Sayur_asin_pickles.JPG/960px-Sayur_asin_pickles.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Sayur_asin_pickles.JPG","views":29048,"langs":["es","id","ja","jv","ko","ms","th","uk","vi","zh"],"langNames":{"es":"Suan cai","id":"Sayur asin","ja":"酸菜","jv":"Suan cai","ko":"쏸차이","ms":"Suan cai","th":"ซึงฉ่าย","uk":"Суаньцай","vi":"Dưa cải muối","zh":"酸菜 (中式)"}},{"title":"Ya cai","name":"Ya cai","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Ya_cai","views":8770,"langs":["zh"],"langNames":{"zh":"芽菜"},"notFood":"a disambiguation page","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zha cai","name":"Zha cai","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Zha_cai","prepSummary":"The pickle is made from the knobbly, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai. The stem is first salted and pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/TwoHeadsZhacai.jpg/960px-TwoHeadsZhacai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"TwoHeadsZhacai.jpg","views":35239,"langs":["ca","de","es","id","ja","ko","nb","pl","sv","uk","zh"],"langNames":{"ca":"Zha cai","de":"Zhacai","es":"Zha cai","id":"Zha cai","ja":"ザーサイ","ko":"자차이","nb":"Zhacai","pl":"Zha cai","sv":"Zhacai","uk":"Жа сай","zh":"榨菜"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese regional cuisine","name":"Chinese regional cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Chinese_regional_cuisine","prepSummary":"菜系是指依据各地饮食风味差异。但至清代中期，中国社会方才确立主要调味料——辣椒和蔗糖的运用和现代化。类似当代菜系概念的区分——“帮口”，即以某帮菜的命名方式出现于民国时期。杭帮菜等命名沿用至今。中华人民共和国在1949年成立后，受政治因素影响，以去除“封资修”色彩的菜系一词替代了帮菜。研究者认为，这是1950、60年代任商业部长的姚依林在对外交流中发明的新词。出现在文献中则在1970年代以后。当代社会所熟知的八大菜系，则出现于改革开放之后。1980年6月20日，《人民日报》刊登的汪绍铨文章《我国的八大菜系》，是最早的文献记录，目前八大菜系主要是指鲁、川、粤、苏、闽、浙、湘、徽八种具有地域特色的中国菜肴体系，其形成受气候、物产及饮食习俗差异影响，在选料、烹饪技法与风味上自成一体。此后，因经济利益影响，中国菜系之争绵延不绝。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Cuisines_of_China.png/960px-Cuisines_of_China.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SS","licence":"CC BY-SA 4.0","leadFile":"Cuisines_of_China.png","views":39720,"langs":["bn","de","fr","id","ja","zh"],"langNames":{"bn":"চীনা আঞ্চলিক রান্না","de":"Chinesische Regionalküchen","fr":"Cuisine régionale chinoise","id":"Masakan regional Tiongkok","ja":"菜系","zh":"中國菜系"},"sourceLanguage":"zh"},{"title":"Beijing cuisine","name":"Beijing cuisine","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Beijing_cuisine","prepSummary":"北京菜是由魯菜、市肆菜、譚家菜、清真菜和宮廷菜五種菜系融合而成。因早期不少山東名厨進京，故北京与山東飲食習慣頗為相似。進京的魯菜主要有兩派，“濟南幫”和“福山幫”，其中福山幫用獨家秘方海腸粉末提鮮，所以脫穎而出，成爲了京菜的基調。到了遼代及元代之後，由於北京的蒙古族、回族、滿族等北方民族逐渐增多，京菜的風味受到此影響，與羊肉相關的菜餚遂而多了起來。至明清兩代时，北京是全中國的政經及文化中心，宮廷御廚和大臣的厨房都集中於此，不僅烹調技術因而提升，各地主要的飲食口味也齊聚於北京。","photo":"https://upload.wikimedia.org/wikipedia/commons/5/54/Dry_for_5_hours_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0","leadFile":"Dry_for_5_hours_cropped.jpg","views":17037,"langs":["ar","ca","es","et","fr","hy","id","it","ja","ka","ko","lt","nb","ru","sv","zh"],"langNames":{"ar":"مطبخ بكين","ca":"Gastronomia de Pequín","es":"Gastronomía de Pekín","et":"Pekingi köök","fr":"Cuisine de Pékin","hy":"Պեկինյան խոհանոց","id":"Hidangan Beijing","it":"Cucina pechinese","ja":"北京料理","ka":"პეკინის სამზარეულო","ko":"베이징 요리","lt":"Pekino virtuvė","nb":"Pekingkjøkkenet","ru":"Пекинская кухня","sv":"Pekingköket","zh":"京菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Buddhist cuisine","name":"Buddhist cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Buddhist_cuisine","prepSummary":"素齋屬中華料理範疇，為了適應佛教傳入中國後教徒被禁止吃肉的情况而產生的廚藝，也不能吃葱、洋蔥、大蒜及韭菜等五辛植物，因此在不能吃的食材之外做出最大程度的變化，甚至做出仿肉類食物的外觀和口感，久而久之形成一門技藝，日本稱為“”。 菜色中包括各種蔬菜、菇菌、豆製品（有時也有蛋，容納蛋奶素者），素齋一度成為宮廷料理中的一門技藝，以配合皇族中佛教徒，也逐漸流傳到朝鮮半島、日本、東南亞等地。","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Chinese-buddhist-cuisine-taiwan-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pratyeka at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Chinese-buddhist-cuisine-taiwan-1.jpg","views":50203,"langs":["ar","bn","es","fa","fr","hu","id","it","ja","jv","ka","ko","pt","vi","zh"],"langNames":{"ar":"مطبخ بوذي","bn":"বৌদ্ধ রন্ধনপ্রণালী","es":"Gastronomía budista","fa":"آشپزی بودایی","fr":"Cuisine bouddhique","hu":"Buddhista konyhaművészet","id":"Hidangan buddhis","it":"Cucina buddista","ja":"精進料理","jv":"Olahan Budha","ka":"ბუდისტური სამზარეულო","ko":"사찰음식","pt":"Gastronomia budista","vi":"Ẩm thực Phật giáo","zh":"素齋"},"sourceLanguage":"zh"},{"title":"Cantonese cuisine","name":"Cantonese cuisine","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Cantonese_cuisine","prepSummary":"粤菜，又稱广东菜，是四大中國菜系之一。「嶺南三大家」之一的屈大均在《广东新语》記載：“天下所有食货，粤地几尽有之，粤地所有之食货，天下未必尽也。”反映出它的烹調食材涵蓋範圍很廣。粤菜廚師擅長把食物作改變後，還能滲透出食物原本的味道。流传有「食在广州，厨出凤城」的俗语，其中「凤城」指的是顺德县（现佛山市顺德区）。對于廣東如此豐富的食文化，在包括天津在內的北方地區也有俗語“有腳的桌子椅子不吃”、“四條腿的板凳不吃，兩條腿的廚子不吃”來形容廣東人所食之廣。近代廣東得益於貿易經濟，還有大量外省移民和來自南洋的香料，進一步提高了食物的豐富度，加上早年移民海外的華人以廣東人佔多數，所以粵菜亦成為海外中餐館的主流，廣東的飲茶文化更將中式飲食推廣至歐美地區。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Flaming_wok_by_KellyB_in_Bountiful%2C_Utah.jpg/960px-Flaming_wok_by_KellyB_in_Bountiful%2C_Utah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KellyB. from Mandarin Restaurant [1] in Bountiful, Utah","licence":"CC BY 2.0","leadFile":"Flaming_wok_by_KellyB_in_Bountiful,_Utah.jpg","views":105631,"langs":["ar","cs","es","et","fa","fr","hy","id","it","ja","jv","ka","ko","lt","ms","nb","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ كانتوني","cs":"Kantonská kuchyně","es":"Gastronomía de Cantón","et":"Kantoni köök","fa":"آشپزی کانتونی","fr":"Cuisine cantonaise","hy":"Կանտոնյան խոհանոց","id":"Hidangan Kanton","it":"Cucina cantonese","ja":"広東料理","jv":"Olahan Kanton","ka":"კანტონური სამზარეულო","ko":"광둥 요리","lt":"Kantono virtuvė","ms":"Masakan Kantonis","nl":"Kantonese keuken","nb":"Det kantonesiske kjøkken","pl":"Kuchnia kantońska","pt":"Culinária cantonesa","ru":"Кантонская кухня","sv":"Kantonesiska köket","th":"อาหารกวางตุ้ง","tr":"Kanton mutfağı","uk":"Кантонська кухня","vi":"Ẩm thực Quảng Đông","zh":"粤菜"},"sourceLanguage":"zh"},{"title":"Chinese Islamic cuisine","name":"Chinese Islamic cuisine","country":"China","region":"Chinese Islamic","url":"https://en.wikipedia.org/wiki/Chinese_Islamic_cuisine","prepSummary":"清真菜指的是清真膳食，由於清真一词一般是中国对穆斯林专属事物的称谓，因此清真菜一般也是对中国的穆斯林（或者涉及回族、维吾尔族、中國哈薩克族、柯尔克孜族、中国塔吉克族、乌兹别克族、塔塔尔族、东乡族、撒拉族、保安族等少数民族）饮食的称谓。 肉食以牛、羊肉為主，有的也食用駱駝肉，名菜如烤全羊、涮羊肉、它似蜜、抓饭、大盘鸡等。 甘肅、青海一帶的回族就以小麥、玉米、青稞、馬鈴薯為主食，而寧夏的回族就偏愛麵食，其他還有牛羊肉泡饃、葱爆羊肉、綠豆粉、牛肉米粉、饊子等都是回族喜愛的家常餐食，也算是清真菜的代表。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Huiflavor.jpg/960px-Huiflavor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chongkian","licence":"CC BY-SA 4.0","leadFile":"Huiflavor.jpg","views":18995,"langs":["ar","fr","hu","id","it","ja","ka","ko","ms","tr","zh"],"langNames":{"ar":"مطبخ صيني إسلامي","fr":"Cuisine des Hui","hu":"Kínai iszlám konyhaművészet","id":"Hidangan Muslim Tionghoa","it":"Cucina sino-islamica","ja":"清真料理","ka":"ჩინური ისლამური სამზარეულო","ko":"중국 이슬람 요리","ms":"Masakan Cina Islam","tr":"Çin İslam mutfağı","zh":"清真菜"},"sourceLanguage":"zh"},{"title":"Fujian cuisine","name":"Fujian cuisine","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Fujian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/Chinese-style_geng_with_meat%2C_fish_cakes%2C_and_squid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Chinese-style_geng_with_meat,_fish_cakes,_and_squid.jpg","views":36136,"langs":["es","fr","id","it","ja","jv","ka","ko","ms","nb","sv","th","tr","zh"],"langNames":{"es":"Gastronomía de Fujian","fr":"Cuisine du Fujian","id":"Hidangan Fujian","it":"Cucina del Fujian","ja":"福建料理","jv":"Olahan Fujian","ka":"ფუძიანის სამზარეულო","ko":"푸젠 요리","ms":"Masakan Fujian","nb":"Fujiankjøkkenet","sv":"Fujianköket","th":"อาหารฝูเจี้ยน","tr":"Fujian mutfağı","zh":"闽菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fuzhou cuisine","name":"Fuzhou cuisine","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Fuzhou_cuisine","prepSummary":"福州菜是发源于中国福建福州一带的闽菜分支菜系，为闽菜一大主流，其特点為味道偏甜、酸、鹹、淡、鲜，尤其重视汤的烹制，有“一汤十变”之说，烹调方法上则以溜、蒸、炒、煨、炖最为常见。 福州菜常用的典型调味料有虾油、红糟等。传统福州菜常以虾油取代食盐和酱油等作为咸味调料进行烹饪，而其注重清淡、鲜香的特点也决定了福州菜极少使用像辣椒一类的辛辣调料。 福州菜著名菜肴有佛跳墙、红糟鸡、淡糟香螺片，鸡汤汆海蚌等。 福州菜中还有大量的著名小吃，如鱼丸、扁肉燕、鼎边糊、線麵、光饼、拌麵、蛎饼等。 福州菜还被福州移民带往了台湾、东南亚、北美等地，在全球许多福州人社区，比如马来西亚霹雳州的实兆远與砂拉越州的詩巫、美国纽约华埠等地，都能见到福州菜，在台湾台北的龍江街、康定路和東區商圈以及高雄鹽埕區也有著名的福州菜馆。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":6728,"langs":["zh"],"langNames":{"zh":"福州菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Guizhou cuisine","name":"Guizhou cuisine","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Guizhou_cuisine","prepSummary":"贵州菜简称黔菜，乃贵州省当地的地方菜系，是在少数民族的烹饪基础上吸收中原及毗邻省区烹调技法而逐步形成的。 贵州菜的特点是酸辣香鲜，醇厚浓郁。 黔菜一般分为三个流派： *黔北菜：以遵义为代表。因毗邻四川、重庆，受川菜影响，和其他黔菜流派相比，黔北菜口味偏鲜咸、香辣、麻辣。 *黔中菜：以贵阳、毕节、安顺为代表。口味香辣鲜咸、酸辣煳辣，兼有姜汁红油、糖醋香糟等味。 *黔南菜：为贵州菜中的少数民族菜肴，其特点普遍为酸味突出的酸辣味。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Inflation_%284168156477%29.jpg/960px-Inflation_%284168156477%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bfishadow from Beijing, China","licence":"CC BY 2.0","leadFile":"Inflation_(4168156477).jpg","views":14129,"langs":["cs","ja","jv","ko","ms","zh"],"langNames":{"cs":"Kuejčouská kuchyně","ja":"貴州料理","jv":"Olahan Guizhou","ko":"구이저우 요리","ms":"Masakan Guizhou","zh":"黔菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hainan cuisine","name":"Hainan cuisine","country":"China","region":"Hainanese","url":"https://en.wikipedia.org/wiki/Hainan_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":11884,"langs":["fr","ja","ms","zh"],"langNames":{"fr":"Cuisine hainanaise","ja":"海南料理","ms":"Masakan Hainan","zh":"海南菜"}},{"title":"Hakka cuisine","name":"Hakka cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Hakka_cuisine","prepSummary":"客家菜，是指漢族客家民系的飲食文化。由於客家地區主要是指位在中國大陸廣東省（粵省）、江西省（贛省）、福建省（閩省）之三省交界地區，所以該類飲食，亦常被稱為「東江菜」、「贛南菜」、「閩西菜」。在歷史上，客家族群經常遷徙並且居住在丘陵或山地，而其在遷徙的過程中，多會以鹽來保存食物；其在勞動時，亦多須補充鹽分來維持體力。因此，該族群的飲食傾向，較偏向於多油多鹹，其並且好用各式處理後的醃製菜類（如酸菜、福菜、梅乾菜、芥菜）來作為食材。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Suan_Pan_Zi.jpg/960px-Suan_Pan_Zi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jiathwee","licence":"CC BY 2.0","leadFile":"Suan_Pan_Zi.jpg","views":38959,"langs":["es","fr","id","it","ja","ko","ms","zh"],"langNames":{"es":"Gastronomía de Hakka","fr":"Cuisine des Hakkas","id":"Hidangan Hakka","it":"Cucina hakka","ja":"客家料理","ko":"하카 요리","ms":"Masakan Hakka","zh":"客家菜"},"sourceLanguage":"zh"},{"title":"Henan cuisine","name":"Henan cuisine","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Henan_cuisine","prepSummary":"豫菜（又稱河南菜）是河南的地域傳統菜系，被中國烹飪界視為中国各大菜系的渊源，称作中国八大菜系的“母菜”，有“烹饪鼻祖”和“中华厨祖”之称的伊尹便出生于河南洛阳。当代豫菜是在原宫廷菜、官府菜、市肆菜和民间菜的基础上，根据中原物质条件，带有中原传统文化内涵的烹饪理论指导下，运用具备中原地域特点的技术和材料逐步积累演变而发展起来。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/%E6%B2%B3%E5%8D%97%E6%BB%8B%E8%A1%A5%E7%83%A9%E9%9D%A2_3.jpg/960px-%E6%B2%B3%E5%8D%97%E6%BB%8B%E8%A1%A5%E7%83%A9%E9%9D%A2_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"河南滋补烩面_3.jpg","views":7663,"langs":["ja","ko","zh"],"langNames":{"ja":"河南料理","ko":"허난 요리","zh":"豫菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Huaiyang cuisine","name":"Huaiyang cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Huaiyang_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":21493,"langs":["it","ko","ms","nb","th","zh"],"langNames":{"it":"Cucina huaiyang","ko":"화이양 요리","ms":"Masakan Huaiyang","nb":"Huaiyangkjøkkenet","th":"อาหารหฺวายหยาง","zh":"淮扬菜"}},{"title":"Hubei cuisine","name":"Hubei cuisine","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Hubei_cuisine","prepSummary":"楚菜（原稱鄂菜，又稱湖北菜、荆菜）是發源於湖北省的地方菜系。楚菜的起源，从屈原在《楚辞》裡的两個篇章「招魂」、「大招」裡可得知，因這两個篇章，记载楚宫佳宴包含20餘種楚地名食，为中国歷史上最早用文字來记载的菜单，可知楚菜起源于東周。楚菜發展成熟在明、清时期，1983年入列中国十大菜系。2018年7月21日，湖北省政府为推动飲食文化创新发展将鄂菜更名为楚菜","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":6955,"langs":["fr","id","ja","ko","zh"],"langNames":{"fr":"Cuisine du Hubei","id":"Hidangan Hubei","ja":"湖北料理","ko":"후베이 요리","zh":"楚菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jiangsu cuisine","name":"Jiangsu cuisine","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Jiangsu_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Cuisines_of_China.png/960px-Cuisines_of_China.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SS","licence":"CC BY-SA 4.0","leadFile":"Cuisines_of_China.png","views":17115,"langs":["fr","it","ja","ko","ms","nb","sv","tr","zh"],"langNames":{"fr":"Cuisine du Jiangsu","it":"Cucina dello Jiangsu","ja":"江蘇料理","ko":"장쑤 요리","ms":"Masakan Jiangsu","nb":"Jiangsukjøkkenet","sv":"Jiangsuköket","tr":"Jiangsu mutfağı","zh":"苏菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jilin cuisine","name":"Jilin cuisine","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Jilin_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":3629},{"title":"Liaoning cuisine","name":"Liaoning cuisine","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Liaoning_cuisine","prepSummary":"辽菜是指辽宁的地方菜肴，为中国菜系之一。辽菜又分为民间菜，官府菜和市肆菜（饭馆菜). 辽菜形成于清朝初年，是在鲁菜和官府菜等基础之上，并结合辽宁的地域特点以及人们的饮食习惯而慢慢形成的一种菜系。辽宁菜注重刀功、勺功和火功的运用。尤以炖、烧、熘、扒见长， 加以围、配、镶、酿。传统上的辽宁菜有偏咸，油厚汁浓，酥烂、形佳色艳的特色。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":3228,"langs":["zh"],"langNames":{"zh":"辽菜"},"sourceLanguage":"zh"},{"title":"Manchu cuisine","name":"Manchu cuisine","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Manchu_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":9453,"langs":["es","ko","ru","tr","uk","zh"],"langNames":{"es":"Cocina manchú","ko":"만주 요리","ru":"Маньчжурская кухня","tr":"Mançu mutfağı","uk":"Маньчжурська кухня","zh":"龙江菜"}},{"title":"Mongolian cuisine","name":"Mongolian cuisine","country":"Mongolia","url":"https://en.wikipedia.org/wiki/Mongolian_cuisine","prepSummary":"Монголчууд эртнээс нааш мал аж ахуйд голлон шүтэж нүүдлийн соёлоор амьдарсаар ирсэн учир идээ ундаандаа ихэвчлэн малын сүү шим, махыг янз бүрийн аргаар боловсруулан хэрэглэдэг Монгол хоол гэж монголчуудын тэрхүү уламжлалт хоолыг хэлнэ. Бас ан амьтан, зэрлэг жимс ногоо болон сүүлд таримал ногоо, үр буурцаг, амуу тариа, жимс жимсгэнэ, ааг амттаны зүйлийг хачир болгосоор иржээ. Монгол хоолны зүйлийг үндсэндээ махан хоол, цагаан хоол, ногоон хоол гэж гурав ангилж болно.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Dishes_of_Mongolian_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bgelo777","licence":"CC BY-SA 4.0","leadFile":"Dishes_of_Mongolian_cuisine.jpg","views":62022,"langs":["ar","bg","bn","ca","cs","de","el","es","fa","fr","he","id","it","ja","jv","ka","ko","ku","ml","mn","ms","pt","ru","sv","uk","vi"],"langNames":{"ar":"مطبخ منغولي","bg":"Монголска кухня","bn":"মঙ্গোলীয় রন্ধনশৈলী","ca":"Gastronomia de Mongòlia","cs":"Mongolská kuchyně","de":"Mongolische Küche","el":"Μογγολική κουζίνα","es":"Gastronomía de Mongolia","fa":"آشپزی مغولی","fr":"Cuisine mongole","he":"המטבח המונגולי","id":"Hidangan Mongolia","it":"Cucina mongola","ja":"モンゴル料理","jv":"Olahan Mongolia","ka":"მონღოლური სამზარეულო","ko":"몽골 요리","ku":"Pêjgeha mongolî","ml":"മംഗോളിയൻ പാചകം","mn":"Монгол хоол","ms":"Masakan Mongolia","pt":"Culinária da Mongólia","ru":"Монгольская кухня","sv":"Mongoliska köket","uk":"Монгольська кухня","vi":"Ẩm thực Mông Cổ"},"sourceLanguage":"mn"},{"title":"Northeastern Chinese cuisine","name":"Northeastern Chinese cuisine","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Northeastern_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":22866,"langs":["fr","ja","ko","zh"],"langNames":{"fr":"Cuisine du Dongbei","ja":"中国東北料理","ko":"둥베이 요리","zh":"东北菜"}},{"title":"Putian cuisine","name":"Putian cuisine","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Putian_cuisine","prepSummary":"莆田菜，又称兴化菜，是源自中国福建省莆田市的一种闽菜分支。 莆田市地处沿海地区，所以莆田菜常用海藻、牡蛎、蛤蜊等海鲜作为食材。 莆田菜在东南亚华人群体中受到喜爱。新加坡同名的“莆田”餐厅，最初是一家咖啡店， 2016 年获米其林一星 ，现在发展成为一个国际连锁餐厅品牌。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Putian-style_Lor_Mee_at_PUTIEN%2C_GR_Shopping_Mall_%2820200606174346%29.jpg/960px-Putian-style_Lor_Mee_at_PUTIEN%2C_GR_Shopping_Mall_%2820200606174346%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Putian-style_Lor_Mee_at_PUTIEN,_GR_Shopping_Mall_(20200606174346).jpg","views":3935,"langs":["zh"],"langNames":{"zh":"莆田菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shaanxi cuisine","name":"Shaanxi cuisine","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Shaanxi_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":24047,"langs":["fr","ms","zh"],"langNames":{"fr":"Cuisine du Shaanxi","ms":"Masakan Shaanxi","zh":"陝西菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shandong cuisine","name":"Shandong cuisine","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Shandong_cuisine","prepSummary":"鲁菜是山東的地域傳統菜系，亦為中国四大菜系之一。在宋代以后，成为「北食」（即中国北方菜系）的代表；明清時期成為宫廷御膳主体菜系。对华北北京、天津、河北和东北各地的饮食文化影响深遠。 因为山东的地理文化原因，鲁菜分为濟南菜和膠東菜两大派（另有独居一格的孔府菜）。济南菜因为地理原因，与中国其他菜系相比，选料范围相对较少。但这造就了其选料考究，技艺精湛，烹饪费时的特点。胶东菜则以海鲜闻名，而且将海鲜与其他食材巧妙结合。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Mianjin_hongshao_paigu_2009_03.jpg/960px-Mianjin_hongshao_paigu_2009_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rolfmueller","licence":"CC BY-SA 3.0","leadFile":"Mianjin_hongshao_paigu_2009_03.jpg","views":28345,"langs":["fr","it","ja","jv","ko","ms","nb","sv","th","tr","vi","zh"],"langNames":{"fr":"Cuisine du Shandong","it":"Cucina dello Shandong","ja":"山東料理","jv":"Olahan Shandong","ko":"산둥 요리","ms":"Masakan Shandong","nb":"Shandongkjøkkenet","sv":"Shandongköket","th":"อาหารชานตง","tr":"Şantung mutfağı","vi":"Ẩm thực Sơn Đông","zh":"鲁菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shanxi cuisine","name":"Shanxi cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Shanxi_cuisine","prepSummary":"山西菜简称晋菜，为发源于山西的地方菜。山西菜的特点是口味偏酸咸香，以甜为辅。烹饪方法以蒸、煨、烩、烧、熘、扒、炒、爆等。 山西菜一般分为南、北、中三个流派，传统上分别称为南路、北路、和中路。 *南路：又称晋南菜，其特点是口味清淡，善制汤菜。可进一步细分为西南路（晋西南菜）和东南路（晋东南菜）。西南路以运城、临汾为代表，其特点是善制河鲜海味，烹饪方法多用炒、熘、汆、烩，而口味则微酸偏辣，甜。东南路以上党、长治、晋城为代表，其特点是烹饪方法多用蒸、烧、焖、卤、熏。 *北路：又称晋北菜，以大同、忻州、五台山为代表。特点是口味咸香，重油色。 *中路：又称晋中菜或阳曲菜，兼收南路和北路之长。特点是香嫩酥烂，重油色，口味以咸为主，酸甜为辅。以太原、寿阳、榆次、祁县、太谷为代表。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":8402,"langs":["ja","ms","zh"],"langNames":{"ja":"山西料理","ms":"Masakan Shanxi","zh":"山西菜"},"sourceLanguage":"zh"},{"title":"Sichuan cuisine","name":"Sichuan cuisine","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Sichuan_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Kung-pao-shanghai.jpg/960px-Kung-pao-shanghai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steven G. Johnson","licence":"CC BY-SA 3.0","leadFile":"Kung-pao-shanghai.jpg","views":135856,"langs":["ar","es","fa","fr","hu","id","it","ja","ka","ko","lt","ms","nb","pl","pt","ru","sv","th","tr","uk","zh"],"langNames":{"ar":"مطبخ سيشوان","es":"Gastronomía de Sichuan","fa":"آشپزی سیچوآن","fr":"Cuisine sichuanaise","hu":"Szecsuan konyhaművészete","id":"Hidangan Sichuan","it":"Cucina del Sichuan","ja":"四川料理","ka":"სიჩუანის სამზარეულო","ko":"쓰촨 요리","lt":"Sičuano virtuvė","ms":"Masakan Sichuan","nb":"Sichuankjøkkenet","pl":"Kuchnia syczuańska","pt":"Culinária de Sujuão","ru":"Сычуаньская кухня","sv":"Sichuanesiska köket","th":"อาหารเสฉวน","tr":"Siçuan mutfağı","uk":"Сичуанська кухня","zh":"川菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Teochew cuisine","name":"Teochew cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Teochew_cuisine","prepSummary":"潮州菜（简称潮菜）為潮州民系的民族特色飲食文化，其起源於广东省潮汕地區，後亦隨潮汕移民播遷南洋以至海外。 學術上潮菜主流被歸為粵菜下屬支系，然則潮汕地處粵閩交界，潮汕人文化上亦隸屬於閩海、閩南民系的下屬分支，故潮菜烹調方式及用料與粵菜的模式支系廣府菜差異甚鉅，反而與閩菜相似之處稍多，亦因此分類上仍有爭議。 因為與海洋的距離不同，傳統廣府菜比較少有魚類，即使有也是以河鮮為主，傳統潮州菜則是以海鮮為主。另外，廣府菜很注重老火湯，即使免費供應的例湯也是老火例湯，而潮州菜則不太注重老火湯。宴會時，廣府人是「無雞不成宴」，而潮州人是「無鵝不成席」。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":28969,"langs":["ca","fr","it","ja","ko","pl","zh"],"langNames":{"ca":"Gastronomia teochew","fr":"Cuisine de Chaozhou","it":"Cucina teochew","ja":"潮州料理","ko":"차오저우 요리","pl":"Kuchnia chaoshan","zh":"潮州菜"},"sourceLanguage":"zh"},{"title":"Tibetan cuisine","name":"Tibetan cuisine","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Tibetan_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Tibetan_breakfast.jpg/960px-Tibetan_breakfast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ritesh Man Tamrakar","licence":"CC BY-SA 2.0","leadFile":"Tibetan_breakfast.jpg","views":25038,"langs":["bn","ca","cs","de","el","es","fa","fi","fr","id","it","ja","jv","ka","ko","lt","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"bn":"তিব্বতি রন্ধনশৈলী","ca":"Cuina tibetana","cs":"Tibetská kuchyně","de":"Tibetische Küche","el":"Θιβετιανή κουζίνα","es":"Gastronomía del Tíbet","fa":"آشپزی تبتی","fi":"Tiibetiläinen keittiö","fr":"Cuisine tibétaine","id":"Hidangan Tibet","it":"Cucina tibetana","ja":"チベット料理","jv":"Olahan Tibèt","ka":"ტიბეტური სამზარეულო","ko":"티베트 요리","lt":"Tibetietiška virtuvė","nl":"Tibetaanse keuken","pl":"Kuchnia tybetańska","pt":"Culinária do Tibete","ru":"Тибетская кухня","sv":"Tibetanska köket","th":"อาหารทิเบต","tr":"Tibet mutfağı","uk":"Тибетська кухня","vi":"Ẩm thực Tây Tạng","zh":"藏菜"}},{"title":"Uyghur cuisine","name":"Uyghur cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Uyghur_cuisine","views":46760,"langs":["az","ca","cs","fr","ja","jv","ko","ru","tr","uk","ur","zh"],"langNames":{"az":"Uyğur mətbəxi","ca":"Gastronomia uigur","cs":"Ujgurská kuchyně","fr":"Cuisine des Ouïghours","ja":"ウイグル料理","jv":"Olahan Uyghur","ko":"위구르 요리","ru":"Уйгурская кухня","tr":"Uygur mutfağı","uk":"Уйгурська кухня","ur":"یغور پکوان","zh":"维吾尔族饮食"}},{"title":"Yunnan cuisine","name":"Yunnan cuisine","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Yunnan_cuisine","prepSummary":"The cooking technique is an essential factor in cooking dishes. Many dishes are unique in their varied use of cooking utensils, fire, flavors, and colors. Yunnan is known for its diversity and ethnic minorities. The ancient cooking methods of 25 ethnic minorities found in Yunnan are merging with the cooking techniques of the Han nationality, which makes Yunnan cuisine uniquely flavorsome and colorful.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":19270,"langs":["fr","ja","ko","nb","zh"],"langNames":{"fr":"Cuisine du Yunnan","ja":"雲南料理","ko":"윈난 요리","nb":"Yunnankjøkkenet","zh":"滇菜"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zhejiang cuisine","name":"Zhejiang cuisine","country":"China","url":"https://en.wikipedia.org/wiki/Zhejiang_cuisine","prepSummary":"浙菜為浙江省一帶的傳統飲食文化，為中國菜四大菜系中吳菜的下屬派系，有時亦被單獨列為八大菜系之一，由杭帮菜、寧波菜、紹興菜、瓯菜（即溫州菜）组成。其四方风味既各有特长，又具有共同的四个特点：选料讲究，烹饪独到，注重本味，制作精细。菜式小巧精致，菜品鲜美、脆软清爽。主要代表性酱料有黄酒、葱油等，总体口味偏清淡，北部偏甜，东部偏咸，西部偏辣。烹调技法擅长于炒、炸、烩、溜、蒸、烧。 2020年代随着新荣记的成功经营，台州菜逐渐流行，并进入高端中餐市场。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/DongPoRou.jpg/960px-DongPoRou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"DongPoRou.jpg","views":15640,"langs":["es","fr","hy","it","ja","ko","ms","nb","sv","th","tr","zh"],"langNames":{"es":"Gastronomía de Zhejiang","fr":"Cuisine du Zhejiang","hy":"Ճծյանյան խոհանոց","it":"Cucina dello Zhejiang","ja":"浙江料理","ko":"저장 요리","ms":"Masakan Zhejiang","nb":"Zhejiangkjøkkenet","sv":"Zhejiangköket","th":"อาหารเจ้อเจียง","tr":"Zhejiang mutfağı","zh":"浙菜"},"sourceLanguage":"zh"},{"title":"Boluo fan","name":"Boluo fan","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Boluo_fan","ingredients":["Glutinous rice (purple and/or white)","pineapple","raisins","almonds","coconut milk","rock sugar","salt"],"prepSummary":"The glutinous rice (usually a mix of purple and white) is soaked overnight, then steamed for around an hour. A ripe pineapple is hollowed out by slicing the top off and removing the flesh or by cutting it lengthwise in two halves, and the flesh is cut into small cubes. The steamed glutinous rice is then mixed with the removed pineapple flesh, raisins, rock sugar, salt, coconut milk, and sliced almonds. The mixture is placed back in the hollow pineapple and further steamed for another 20 minutes. Boluo fan is a sweet dish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/%E8%8F%A0%E8%90%9D%E9%BB%91%E7%B3%AF%E7%B1%B3%E9%A5%AD_Sweet_Black_Glutinous_Rice_in_Pineapple_-_Tastes_of_Dai_stall%2C_Huguoqiaotou_Snack_Centre_%282501942686%29.jpg/960px-%E8%8F%A0%E8%90%9D%E9%BB%91%E7%B3%AF%E7%B1%B3%E9%A5%AD_Sweet_Black_Glutinous_Rice_in_Pineapple_-_Tastes_of_Dai_stall%2C_Huguoqiaotou_Snack_Centre_%282501942686%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"菠萝黑糯米饭_Sweet_Black_Glutinous_Rice_in_Pineapple_-_Tastes_of_Dai_stall,_Huguoqiaotou_Snack_Centre_(2501942686).jpg","views":2132,"langs":["zh"],"langNames":{"zh":"菠萝饭"},"originClaims":["China","Thailand"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Braised pork rice","name":"Braised pork rice","country":"Taiwan","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Braised_pork_rice","ingredients":["Rice","pork","fermented bamboo shoots","egg"],"prepSummary":"炕肉飯（；），也寫成爌肉飯或焢肉飯，在台灣許多餐廳、廣東潮汕亦稱為滷肉飯（，），是一種以白飯佐以燉煮豬肉的米食。配菜則以醃菜類（黃瓜、白蘿蔔等）及筍絲為主，米飯上面擺上炕肉。所謂的炕肉是指將大塊豬五花肉（彰化採用豬後腿肉）以醬油、糖及香料等材料，用小火煮至熟軟滷製而成的肉；其他部位的豬肉塊則有其他名稱（腿庫飯、腿仁飯等）（北部知名的“知高飯”，則是以該飯使用豬的上大腿肉命名，台語“豬腳圈”“豬跤箍（ti-kha-khoo）”的簡稱“豬箍（ti-khoo）”衍生出諧音“知高”）。 由於炕肉飯適合作為正餐食用，因此在臺灣，除了小吃店可常見到炕肉飯之外，在自助餐店及便當店內，炕肉飯亦是常見的主力套餐。舉例而言，目前臺灣外賣便當的種類中，炕肉便當往往和豬脚便當、排骨便當、鷄腿便當並列為店家最常供人選擇的種類。","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/04.28_%E7%B8%BD%E7%B5%B1%E9%99%AA%E5%90%8C%E6%B3%95%E5%9C%8B%E5%8F%83%E8%AD%B0%E9%99%A2%E5%89%AF%E8%AD%B0%E9%95%B7%E6%9A%A8%E5%8F%8B%E8%87%BA%E5%B0%8F%E7%B5%84%E4%B8%BB%E5%B8%AD%E6%9D%8E%E5%AF%9F%E8%A8%AA%E5%9C%98%E7%94%A8%E9%A4%90.jpg/960px-04.28_%E7%B8%BD%E7%B5%B1%E9%99%AA%E5%90%8C%E6%B3%95%E5%9C%8B%E5%8F%83%E8%AD%B0%E9%99%A2%E5%89%AF%E8%AD%B0%E9%95%B7%E6%9A%A8%E5%8F%8B%E8%87%BA%E5%B0%8F%E7%B5%84%E4%B8%BB%E5%B8%AD%E6%9D%8E%E5%AF%9F%E8%A8%AA%E5%9C%98%E7%94%A8%E9%A4%90.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"總統府","licence":"CC BY 2.0","leadFile":"04.28_總統陪同法國參議院副議長暨友臺小組主席李察訪團用餐.jpg","views":8194,"langs":["ja","jv","ko","pa","th","uk","zh"],"langNames":{"ja":"炕肉飯","jv":"Sega lan daging babi godhog","ko":"컹바쁭","pa":"ਬਰੇਜ਼ (ਭੁੰਨੇ) ਹੋਏ ਸੂਰ ਦੇ ਚੌਲ","th":"ข้าวหมูตุ๋น","uk":"Конг ба пнг","zh":"炕肉飯"},"sourceLanguage":"zh"},{"title":"Chinese fried rice","name":"Chinese fried rice","country":"China","region":"Greater China","url":"https://en.wikipedia.org/wiki/Chinese_fried_rice","ingredients":["Cooked rice"],"prepSummary":"The basic elements of Chinese fried rice are cooked rice, meat, and vegetables mixed with egg, soy sauce and garlic for flavour and seasoning; also cooking oil for greasing, either lard, vegetable oil or sesame oil. The oil and soy sauce grease and coat the rice grains, thus preventing them from burning and sticking to the cooking vessel. Sometimes chopped scallion, ginger, chili pepper and mushroom, and also diced processed pork, are added to the mixture. All ingredients are stir-fried on a strong fire in a wok, and the rice is turned, stirred and agitated using a spatula to evenly cook the rice and distribute the seasoning.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Chinese_fried_rice.jpg/960px-Chinese_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Archon6812","licence":"Public domain","leadFile":"Chinese_fried_rice.jpg","views":23741,"langs":["ar","ha","he","id","it","ja","jv","ko","ms","si","ur"],"langNames":{"ar":"الأرز الصيني المقلي","ha":"Shinkafa da aka dafa a kasar Sin","he":"אורז מטוגן סיני","id":"Nasi goreng tionghoa","it":"Chao fan","ja":"炒飯","jv":"Sega gorèng China","ko":"차오판","ms":"Nasi goreng cina","si":"චීන ෆ්‍රයිඩ් රයිස්","ur":"چائینیز چاول"}},{"title":"Claypot rice","name":"Claypot rice","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Claypot_rice","ingredients":["Rice","chicken","Chinese sausage"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Claypot_Chicken_Rice%2C_Singapore.JPG/960px-Claypot_Chicken_Rice%2C_Singapore.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Claypot_Chicken_Rice,_Singapore.JPG","views":21653,"langs":["ja","jv","ko","ms","th","zh"],"langNames":{"ja":"土鍋飯","jv":"Sega kendhil","ko":"궈판","ms":"Nasi ayam periuk tanah","th":"ข้าวอบหม้อดิน","zh":"鍋飯"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Erkuai","name":"Erkuai","country":"China","region":"Southwest China","url":"https://en.wikipedia.org/wiki/Erkuai","ingredients":["rice"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/%E6%98%86%E6%98%8E%E8%8B%B1%E5%87%A4%E7%83%A7%E9%A5%B5%E5%9D%97.jpg/960px-%E6%98%86%E6%98%8E%E8%8B%B1%E5%87%A4%E7%83%A7%E9%A5%B5%E5%9D%97.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"瑞丽江的河水","licence":"CC BY-SA 4.0","leadFile":"昆明英凤烧饵块.jpg","views":4541,"langs":["zh"],"langNames":{"zh":"饵块"}},{"title":"Gaifan","name":"Gaifan","country":"China","region":"Chinese rice","url":"https://en.wikipedia.org/wiki/Gaifan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Lurou_fan%28Taiwanese_cuisine%29.jpg/960px-Lurou_fan%28Taiwanese_cuisine%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jzest","licence":"CC BY-SA 2.5","leadFile":"Lurou_fan(Taiwanese_cuisine).jpg","views":8588,"langs":["ca","ja","ko","uk","zh"],"langNames":{"ca":"Gài fàn","ja":"蓋飯","ko":"가이판","uk":"Гайфан","zh":"盖浇饭"}},{"title":"Guoba cuisine","name":"Guoba cuisine","country":"China","region":"Qing dynasty","url":"https://en.wikipedia.org/wiki/Guoba_cuisine","ingredients":["Mung beans","millet","five-spice powder","coriander"],"prepSummary":"The Technical Standard and Criteria for Well-known Traditional Tianjin Speciality Snacks summarizes the mainstream cooking techniques of Guoba cuisine as a non-binding standard for industry groups. According to the standard, Guoba is made from ground mung beans and millet in a general 7:3 ratio, with water and seasonings added to make a batter. The resulting pancakes are cut into diamond- or willow-leaf-shaped pieces after cooling, and then air-dried. A thick gravy contains shallots, ginger, star anise, soy sauce and other condiments. The pancake and gravy, mixed with ground coriander, sesame sauce (or peanut butter), bean curd, chilli oil and other condiments, is known as Guoba cuisine.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Guobacai_in_Tianjin_Goubuli_2017.jpg/960px-Guobacai_in_Tianjin_Goubuli_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xrdtj","licence":"CC BY-SA 4.0","leadFile":"Guobacai_in_Tianjin_Goubuli_2017.jpg","views":66,"langs":["hy","ko","zh"],"langNames":{"hy":"Կուոպա","ko":"궈바차이","zh":"锅巴菜"}},{"title":"Crossing-the-bridge noodles","name":"Crossing-the-bridge noodles","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Crossing-the-bridge_noodles","ingredients":["米線、高湯"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Crossing_the_Bridge_Rice_Noodles_full_ingredients_in_Mengzi_%2820200126132053%29.jpg/960px-Crossing_the_Bridge_Rice_Noodles_full_ingredients_in_Mengzi_%2820200126132053%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Crossing_the_Bridge_Rice_Noodles_full_ingredients_in_Mengzi_(20200126132053).jpg","views":24061,"langs":["de","fi","fr","ja","jv","th","zh"],"langNames":{"de":"Crossing-the-bridge-Nudeln","fi":"Guoqiao mixian","fr":"Nouilles qui traversent le pont","ja":"過橋米線","jv":"Mi nyebrang kreteg","th":"ก๋วยเตี๋ยวข้ามสะพาน","zh":"过桥米线"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hokkien fried rice","name":"Hokkien fried rice","country":"China","region":"Hong Kong rice","url":"https://en.wikipedia.org/wiki/Hokkien_fried_rice","ingredients":["大米"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Hokkien_Fried_Rice.jpg/960px-Hokkien_Fried_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 3.0","leadFile":"Hokkien_Fried_Rice.jpg","views":13395,"langs":["bn","ja","ko","zh"],"langNames":{"bn":"হোক্কিয়েন ফ্রাইড রাইস","ja":"福建炒飯","ko":"푸젠 차오판","zh":"福建炒飯"}},{"title":"Ló͘-bah-pn̄g","name":"Ló͘-bah-pn̄g","country":"Taiwan","url":"https://en.wikipedia.org/wiki/L%C3%B3%CD%98-bah-pn%CC%84g","ingredients":["ground pork","rice"],"prepSummary":"As the origin of the flavor, the sauce is the key to making minced pork rice. The most popular way of preparation seen in Taiwan is stir-frying the pork belly with sliced shallot in oil, and then boiling it in soy sauce. In the frying process, one may customize the flavor by adding seasonings such as sugar, rice wine, pepper and other spices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Lurou_fan%28Taiwanese_cuisine%29.jpg/960px-Lurou_fan%28Taiwanese_cuisine%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jzest","licence":"CC BY-SA 2.5","leadFile":"Lurou_fan(Taiwanese_cuisine).jpg","views":16397,"langs":["fr","ja","jv","ko","th","uk","zh"],"langNames":{"fr":"Riz au porc braisé","ja":"滷肉飯","jv":"Sega babi cacah","ko":"루러우판","th":"ข้าวหมูสับ","uk":"Рис зі свинячим фаршем","zh":"肉臊飯"}},{"title":"Paofan","name":"Paofan","country":"China","region":"Chinese rice","url":"https://en.wikipedia.org/wiki/Paofan","prepSummary":"泡飯，又稱湯飯、飯湯（台羅：Pn̄g-thng）、烫饭、汤烫饭、粥（但與一般粥不同，需特別辨別）。是一種在飯內直接加湯同吃的食物，各地作法不一，一般將煮好的白飯加入上湯略煮一至兩分鐘，直至飯粒微微爆花，卻又不用綿滑如粥，食起來飯與湯更為融和。在台灣南部則流行熬煮大骨湯，並加入許多配料，食用時先盛飯後將湯和進碗中，做法簡單。 中式泡飯常見有冬瓜湯飯、鹹蛋節瓜湯飯、鴨腿湯飯等；台灣泡飯則一般使用捲心菜、黑輪、貢丸、海鮮等。","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Bowl_of_Seafood_Paofan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jiale8331","licence":"CC BY-SA 4.0","leadFile":"Bowl_of_Seafood_Paofan.jpg","views":3474,"langs":["jv","zh"],"langNames":{"jv":"Paofan","zh":"泡饭"},"sourceLanguage":"zh"},{"title":"Red bean rice","name":"Red bean rice","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Red_bean_rice","ingredients":["Rice","adzuki beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/140111_Azuki_Museum_Himeji_Hyogo_pref_Japan11bs.jpg/960px-140111_Azuki_Museum_Himeji_Hyogo_pref_Japan11bs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"663highland","licence":"CC BY 2.5","leadFile":"140111_Azuki_Museum_Himeji_Hyogo_pref_Japan11bs.jpg","views":11303,"langs":["ar","ha","id","jv","ko","zh"],"langNames":{"ar":"سيكيهان","ha":"Red bean rice","id":"Nasi kacang merah","jv":"Sega kacang abang","ko":"팥밥","zh":"紅豆飯"}},{"title":"Red yeast rice","name":"Red yeast rice","country":"China","region":"Chinese rice","url":"https://en.wikipedia.org/wiki/Red_yeast_rice","prepSummary":"Red yeast rice is produced by cultivating the mold species Monascus purpureus on rice for 3–6 days at room temperature. The rice grains turn bright red at the core and reddish purple on the outside. The fully cultured rice is then either sold as the dried grain, or cooked and pasteurized to be sold as a wet paste, or dried and pulverized to be sold as a fine powder.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Red_yeast_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0","leadFile":"Red_yeast_rice.jpg","views":66865,"langs":["ar","de","es","fi","fr","he","hu","id","jv","ko","pt","ru","tr","zh"],"langNames":{"ar":"أرز الخميرة الحمراء","de":"Rot fermentierter Reis","es":"Arroz de levadura roja","fi":"Punainen riisi","fr":"Levure de riz rouge","he":"שמרי אורז אדום","hu":"Vörösélesztős rizs","id":"Angkak","jv":"Angkak","ko":"홍국","pt":"Arroz fermentado vermelho","ru":"Красный дрожжевой рис","tr":"Kırmızı pirinç mayası","zh":"紅麴米"}},{"title":"Scorched rice","name":"Scorched rice","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Scorched_rice","ingredients":["Rice"],"prepSummary":"鍋巴又可稱作米鍋巴，粵語又叫做飯焦，鍋底飯（鎗底飯、鐺底焦飯），是炊飯時黏在鍋底的焦層，一種小吃。通常由米、黃豆、小米等穀物製成，口感略為鬆脆、有些許焦味。是中國北方地區較為常見的一種休閒食品。 一些使用石鍋、鐵鍋或者砂鍋等鍋具高溫烹飪的米飯或者米食（如石鍋拌飯、煲仔飯、釜飯）也同樣會非人為、或者人為的在鍋底產生鍋巴，有時亦被餐廳做為招徠顧客的賣點。 鍋巴也常在川菜中拿來燉菜、煮湯，如鍋巴肉片。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Persianmom%27s_mother%27s_%28persiangrandma%29_perfect_tahdig_rice.png/960px-Persianmom%27s_mother%27s_%28persiangrandma%29_perfect_tahdig_rice.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AninnymouseEditor","licence":"CC BY-SA 4.0","leadFile":"Persianmom's_mother's_(persiangrandma)_perfect_tahdig_rice.png","views":48543,"langs":["ar","az","de","es","fa","fr","he","hu","id","ig","ja","jv","ko","ms","nl","sv","tl","tr","uk","vi","zh"],"langNames":{"ar":"الأرز المحترق","az":"Qazmaq","de":"Tahdig","es":"Arroz pegado","fa":"ته‌دیگ","fr":"Croûte de riz","he":"אורז פריך","hu":"Nurungdzsi","id":"Kerak nasi","ig":"Osikapa a gbara ọkụ","ja":"お焦げ","jv":"Intip","ko":"누룽지","ms":"Kerak nasi","nl":"Nurungji","sv":"Knaprigt ris","tl":"Nurungji","tr":"Kavrulmuş pirinç","uk":"Хрусткий рис","vi":"Cơm cháy","zh":"鍋巴"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sorrowful Rice","name":"Sorrowful Rice","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Sorrowful_Rice","ingredients":["Cooked rice","fried egg","char siu","a hint of onion"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Char_Siu_%26_Fried_Egg_with_Rice.jpg/960px-Char_Siu_%26_Fried_Egg_with_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Char_Siu_&_Fried_Egg_with_Rice.jpg","views":5294,"langs":["fr","zh"],"langNames":{"fr":"Riz triste","zh":"黯然銷魂飯"}},{"title":"Tang bu shuai","name":"Tang bu shuai","country":"China","region":"Guangdong province","url":"https://en.wikipedia.org/wiki/Tang_bu_shuai","ingredients":["glutinous rice flour","sugar","ground peanuts"],"course":"dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Glutinous_rice_balls_in_syrup.jpg/960px-Glutinous_rice_balls_in_syrup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BYTE RIDER","licence":"CC BY-SA 2.0","leadFile":"Glutinous_rice_balls_in_syrup.jpg","views":1120,"langs":["zh"],"langNames":{"zh":"糖不甩"}},{"title":"Tao kuih","name":"Tao kuih","country":"China","region":"Chinese rice","url":"https://en.wikipedia.org/wiki/Tao_kuih","photo":"https://upload.wikimedia.org/wikipedia/commons/1/12/Tao_kuish1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"14cychen","licence":"CC BY-SA 4.0","leadFile":"Tao_kuish1.jpg","views":572},{"title":"Two-dish rice","name":"Two-dish rice","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Two-dish_rice","prepSummary":"Shops that primarily sell two-dish rice usually display various side dishes in a transparent window, allowing customers to easily see if there are any dishes they like to buy. After a customer orders, the staff will immediately put the selected dishes into a rice container or plate containing white rice. The customer pays and can then take the rice container away or eat in. In Hong Kong, some fast-food restaurants use specially designed square plates to serve two different dishes and rice. Smaller plates containing the side dishes can be added according to the customer's choice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/ATakeawayInHongKong20230721.jpg/960px-ATakeawayInHongKong20230721.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hoben7599","licence":"CC BY 3.0","leadFile":"ATakeawayInHongKong20230721.jpg","views":89,"langs":["zh"],"langNames":{"zh":"兩餸飯"}},{"title":"White sugar sponge cake","name":"White sugar sponge cake","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/White_sugar_sponge_cake","ingredients":["Rice flour","sugar","leavening agent"],"prepSummary":"倫教糕 （經常誤作倫敦糕），又稱倫滘糕、白糖糕，是香港、澳門、廣東使用白米及白糖製成的傳統小吃。始創於明朝時順德倫教（古稱倫滘）的一梁姓小販。據說該小販蒸鬆糕時失手，令粉質下墜，但蒸出來的反而深受歡迎，人人食過都認為這種新小吃質地爽滑。後來，小販改用白糖製糕，令蒸出來的糕顏色更晶瑩潔白，食客稱之為「倫教糕」，後來又稱「白糖糕」。","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/WhiteSugarCake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong at English Wikipedia","licence":"Public domain","leadFile":"WhiteSugarCake.jpg","views":13076,"langs":["ar","es","fr","id","jv","ko","th","zh"],"langNames":{"ar":"كعكة إسفنجية بالسكر الأبيض","es":"Pastel de azúcar blanco","fr":"Bái táng gāo","id":"Pak thong ko","jv":"Bolu gula putih","ko":"박통고우","th":"ขนมน้ำตาลทรายขาว","zh":"倫教糕"},"sourceLanguage":"zh"},{"title":"Yangzhou fried rice","name":"Yangzhou fried rice","country":"China","region":"Hong Kong seafood","url":"https://en.wikipedia.org/wiki/Yangzhou_fried_rice","ingredients":["cooked rice","cha shao/char siu pork","cooked shrimp","scallions","chopped","egg yolks","peas","carrots"],"course":"Entree","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Chinese_fried_rice_by_stu_spivack_in_Cleveland%2C_OH.jpg/960px-Chinese_fried_rice_by_stu_spivack_in_Cleveland%2C_OH.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack from C & Y Chinese Restaurant in Cleveland's Chinatown, Ohio","licence":"CC BY-SA 2.0","leadFile":"Chinese_fried_rice_by_stu_spivack_in_Cleveland,_OH.jpg","views":126561,"langs":["es","fr","it","ja","jv","ko","pt","vi","zh"],"langNames":{"es":"Arroz frito Yangzhou","fr":"Riz cantonais","it":"Riso alla cantonese","ja":"揚州チャーハン","jv":"Sega gorèng Yangzhou","ko":"양저우 차오판","pt":"Arroz chau chau","vi":"Cơm chiên Dương Châu","zh":"揚州炒飯"}},{"title":"Yin yang fried rice","name":"Yin yang fried rice","country":"China","region":"Hong Kong rice","url":"https://en.wikipedia.org/wiki/Yin_yang_fried_rice","ingredients":["米飯、雞蛋；洋蔥、雞肉、茄汁；蝦"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Yuanyangchaofan.jpg/960px-Yuanyangchaofan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"roland of Flickr","licence":"CC BY 2.0","leadFile":"Yuanyangchaofan.jpg","views":4882,"langs":["ja","ko","zh"],"langNames":{"ja":"鴛鴦炒飯","ko":"위안양차오판","zh":"鴛鴦炒飯"}},{"title":"Chinese sausage","name":"Chinese sausage","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Chinese_sausage","ingredients":["fresh pork or liver"],"prepSummary":"Traditional Chinese sausage is made by stuffing seasoned pork into natural casings made from animal intestines, then air-drying it naturally. However, in modern factory production, artificial casings are often used, and hot-air drying is employed to enhance production efficiency. Lap cheong can be eaten on its own and is also widely used as an ingredient in various Cantonese dishes. Chinese sausage is believed to have originated during the Wei, Jin, and Northern and Southern Dynasties, or even earlier. Its earliest documented method appears in the *Qimin Yaoshu*, an agricultural text from the Northern Wei period. The main ingredients for Chinese sausage are pork and sausage casings.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Chinese_dried_sausages_in_Hong_Kong.jpg/960px-Chinese_dried_sausages_in_Hong_Kong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Chinese_dried_sausages_in_Hong_Kong.jpg","views":68213,"langs":["es","fr","it","ja","jv","ko","uz"],"langNames":{"es":"Salchicha china","fr":"Saucisse chinoise","it":"Salsiccia cinese","ja":"中国ソーセージ","jv":"Sosis China","ko":"중국 소시지","uz":"Xitoy kolbasa"}},{"title":"Tongmo","name":"Tongmo","country":"Vietnam","region":"Chinese sausages","url":"https://en.wikipedia.org/wiki/Tongmo","ingredients":["Beef (thigh muscle)","cow intestines","fat","ginger","chili","star anise","garlic","sticky rice"],"prepSummary":"Tung lamaow is made using specific cuts of beef, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines. The beef is finely minced and marinated with ginger to neutralize any strong odors. This minced beef is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines. To enhance flavor, seasonings such as chili, star anise and garlic are incorporated, along with filler such as sticky rice. Once stuffed, the intestine casing is sectioned and pierced to allow excess moisture to escape, preventing bursting as it dries. The sausages are then sun-dried for 2–3 days to develop their texture and flavor.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Tongmo.jpg/960px-Tongmo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Bangsawan","licence":"CC0","leadFile":"Tongmo.jpg","views":2544,"langs":["id","ms"],"langNames":{"id":"Tongmo","ms":"Tongmo"},"originClaims":["Vietnam","Cambodia"]},{"title":"Hmong sausage","name":"Hmong sausage","country":"China","region":"Hmong diaspora","url":"https://en.wikipedia.org/wiki/Hmong_sausage","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/0/06/Hmong_cuisine_-_sausage_and_spring_roll_crop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"rochelle hartman https://www.flickr.com/photos/tinfoilraccoon/5714049514/","licence":"CC BY 2.0","leadFile":"Hmong_cuisine_-_sausage_and_spring_roll_crop.jpg","views":4344,"originClaims":["China","Thailand","Laos"]},{"title":"Grass carp","name":"Grass carp","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Grass_carp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/2x_amur_b%C3%ADl%C3%BD.jpg/960px-2x_amur_b%C3%ADl%C3%BD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dezidor","licence":"CC BY 3.0","leadFile":"2x_amur_bílý.jpg","views":70853,"langs":["af","ar","az","bg","bn","ca","cs","de","es","et","eu","fa","fi","fr","gl","he","hr","hu","hy","id","is","it","ja","ka","kk","ko","lt","lv","mn","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","th","tr","uk","vi","zh"],"langNames":{"af":"Graskarp","ar":"مبروك الحشائش","az":"Ağ amur","bg":"Бял амур","bn":"গ্রাস কার্প","ca":"Ctenopharyngodon idella","cs":"Amur bílý","de":"Graskarpfen","es":"Ctenopharyngodon idella","et":"Valgeamuur","eu":"Ctenopharyngodon idella","fa":"آمور (ماهی)","fi":"Ruohokarppi","fr":"Ctenopharyngodon idella","gl":"Ctenopharyngodon idella","he":"אמור לבן","hr":"Amur (riba)","hu":"Amur (hal)","hy":"Սպիտակ ամուր","id":"Kowan","is":"Tannkarpi","it":"Ctenopharyngodon idella","ja":"ソウギョ","ka":"თეთრი ამური","kk":"Ақ амур","ko":"초어","lt":"Baltasis amūras","lv":"Baltais amūrs","mn":"Цагаан амар","ms":"Kap rumput","nl":"Graskarper","nb":"Gresskarpe","pl":"Amur biały","pt":"Carpa-do-limo","ro":"Cosaș (pește)","ru":"Белый амур","sk":"Amur (rod)","sl":"Beli amur","sr":"Бели амур","sv":"Gräskarp","ta":"புல் கெண்டை மீன்","th":"ปลาเฉา","tr":"Ctenopharyngodon idella","uk":"Амур білий","vi":"Cá trắm cỏ","zh":"草鱼"},"notFood":"a taxon"},{"title":"Babaocai","name":"Babaocai","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Babaocai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Palbo-chae.jpg/960px-Palbo-chae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"숭굴이","licence":"CC BY 4.0","leadFile":"Palbo-chae.jpg","views":4168,"langs":["bn","ja","jv","ko","th","zh"],"langNames":{"bn":"বাবাওচাই","ja":"八宝菜","jv":"Babaocai","ko":"팔보채","th":"ปาเป่าไช่","zh":"八寶菜"}},{"title":"Cantonese salted fish","name":"Cantonese salted fish","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Cantonese_salted_fish","prepSummary":"In Tai O, a vertical marination method (插鹽) is the most popular way to prepare Cantonese salted fish. In this method, fish such as Ilisha elongata and mayau will first be gutted and then washed. The cleaned fish are inserted head down vertically into a heap of salt. Under gravity, the juice of the fish can flow out from the mouth of the salted fish.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/CantoneseSaltedFish2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lilyyylau","licence":"CC BY-SA 4.0","leadFile":"CantoneseSaltedFish2.JPG","views":14832,"langs":["ar","bn","de","es","ja","ko"],"langNames":{"ar":"الكانتونية (السمك المملح)","bn":"ক্যান্টোনিজ লবণাক্ত মাছ","de":"Kantonesischer gesalzener Fisch","es":"Pescado salado - estilo cantonés","ja":"ハムユイ","ko":"광둥식 염장 생선"}},{"title":"Crab in oyster sauce","name":"Crab in oyster sauce","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Crab_in_oyster_sauce","ingredients":["Crab served in oyster sauce","garlic","ginger","scallion"],"prepSummary":"Le crabe sauce d'huître est un plat de fruits de mer chinois à base de crabe, servi dans une sauce d'huître. C'est un plat populaire en Asie, et notamment en Chine, Singapour, Indonésie et aux Philippines.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Kepiting_Saus_Tiram_2.JPG/960px-Kepiting_Saus_Tiram_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Kepiting_Saus_Tiram_2.JPG","views":2575,"langs":["fr","id","jv"],"langNames":{"fr":"Crabe sauce d'huître","id":"Kepiting saus tiram","jv":"Yuyu saos tiram"},"sourceLanguage":"fr","originClaims":["China","Indonesia"]},{"title":"Eight Immortals Crossing the Sea Gamboling Around the Arhat","name":"Eight Immortals Crossing the Sea Gamboling Around the Arhat","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Eight_Immortals_Crossing_the_Sea_Gamboling_Around_the_Arhat","views":1799,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fish head casserole","name":"Fish head casserole","country":"China","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Fish_head_casserole","ingredients":["Fish heads"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b4/Braised_fish_head_casserole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0","leadFile":"Braised_fish_head_casserole.jpg","views":2541},{"title":"Fish with pickled mustard greens","name":"Fish with pickled mustard greens","country":"China","region":"Chongqing","url":"https://en.wikipedia.org/wiki/Fish_with_pickled_mustard_greens","prepSummary":"酸菜鱼，是起源于重庆的一道知名菜色，做法有多种，主要原料为草鱼、酸菜、泡辣椒、花椒、生薑或泡薑等。口感上帶著點椒麻微辣感，湯汁酸辣香濃，現在已經是中國相當熱門的料理。 酸菜鱼与水煮鱼一样，风靡中国各地。虽然都是以切成片的鱼肉作为主料，但酸菜鱼和水煮鱼的做法却有所不同。酸菜鱼是将泡椒、薑等炒出香味，再加汤炖煮酸菜和鱼；水煮鱼则为将鱼肉焯烫后，将炒入乾辣椒、花椒等调料的热油浇在鱼肉上。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/%E9%85%B8%E8%8F%9C%E9%B1%BC_Preserved_Mustard_Green_with_Fish_-_Charming_Spice_AUD24.80_%284104355401%29.jpg/960px-%E9%85%B8%E8%8F%9C%E9%B1%BC_Preserved_Mustard_Green_with_Fish_-_Charming_Spice_AUD24.80_%284104355401%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"酸菜鱼_Preserved_Mustard_Green_with_Fish_-_Charming_Spice_AUD24.80_(4104355401).jpg","views":10961,"langs":["ja","ko","zh"],"langNames":{"ja":"酸菜魚","ko":"쏸차이위","zh":"酸菜鱼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Longjing prawns","name":"Longjing prawns","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Longjing_prawns","ingredients":["龙井茶"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Longjing_prawns_in_Hangzhou_Restaurant_2015-07.JPG/960px-Longjing_prawns_in_Hangzhou_Restaurant_2015-07.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"猫猫的日记本","licence":"CC BY-SA 4.0","leadFile":"Longjing_prawns_in_Hangzhou_Restaurant_2015-07.JPG","views":2358,"langs":["ja","zh"],"langNames":{"ja":"龍井蝦仁","zh":"龙井虾仁"},"province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lung fung soup","name":"Lung fung soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Lung_fung_soup","ingredients":["Seafood or mushrooms","lemon","chili peppers","Chinese vegetables"],"views":7871},{"title":"Orange cuttlefish","name":"Orange cuttlefish","country":"China","region":"Hong Kong seafood","url":"https://en.wikipedia.org/wiki/Orange_cuttlefish","ingredients":["cuttlefish"],"prepSummary":"滷水墨魚是廣東潮汕食品，在香港和澳門亦是茶餐廳、酒樓、燒味檔及打冷檔常見的食物。 香港食店賣的滷水墨魚通常外表是橙色，所以常稱為「橙色墨魚」。 滷水墨魚原本和其他大部份滷水食品一樣是啡色，但港式滷水墨魚會在鹵水加入橙色的食用色素，令墨魚的賣相更佳。","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7c/Orangesquid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jovino from (optional)","licence":"CC BY-SA 2.0","leadFile":"Orangesquid.jpg","views":3596,"langs":["es","ko","zh"],"langNames":{"es":"Sepia naranja","ko":"로우서이막위","zh":"滷水墨魚"},"sourceLanguage":"zh"},{"title":"Prawn cracker","name":"Prawn cracker","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Prawn_cracker","ingredients":["Deep-fried dried starch","other ingredients","most popularly prawn"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Fried_Krupuk_Udang.JPG/960px-Fried_Krupuk_Udang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Fried_Krupuk_Udang.JPG","views":88269,"langs":["ca","de","fr","id","it","jv","ko","pt","ru","sv","th","vi","zh"],"langNames":{"ca":"Pa de gambes","de":"Krabbenchips","fr":"Chips de crevettes","id":"Kerupuk udang","it":"Nuvole di drago","jv":"Krupuk urang","ko":"새우 칩","pt":"Chips de camarão","ru":"Креветочные чипсы","sv":"Räkchips","th":"ข้าวเกรียบกุ้ง","vi":"Bánh phồng tôm","zh":"蝦餅"}},{"title":"Seafood birdsnest","name":"Seafood birdsnest","country":"China","region":"Cantonese-speaking region","url":"https://en.wikipedia.org/wiki/Seafood_birdsnest","ingredients":["fried taro or noodles","scallops","peapods","boneless fish fillet","celery sticks","straw mushrooms","calamari","shrimp"],"prepSummary":"海鮮雀巢，又稱雀巢海鮮、雀巢海中寶，是香港的一道粵菜，其特色是用炸脆的芋頭或炸麵餅做成一個雀巢外觀的容器，再放入已炒熟的海鮮及蔬菜而成。由於雀巢是芋頭或麵餅製作，故此這個容器是可食用的。這道菜在香港以前的喜宴甚為常見，由於雀巢具有建立愛巢之意，所以在婚宴尤為常見，但製作工序較為繁複，現在已較為少見，因為其外觀具有特色，故在美加的粵菜館仍是常見菜式。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Seafoodbirdsnest.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Seafoodbirdsnest.jpg","views":3559,"langs":["es","it","jv","ko","zh"],"langNames":{"es":"Nido de marisco","it":"Hai xian qiao chao","jv":"Susuh manuk panganan segara","ko":"호이신적차우","zh":"海鮮雀巢"},"sourceLanguage":"zh"},{"title":"Sour soup fish","name":"Sour soup fish","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Sour_soup_fish","prepSummary":"酸汤鱼是中国贵州省的代表性菜品，源自黔东南苗族侗族自治州的苗族美食，距今酸汤鱼至少有数百年历史。酸汤鱼常见于苗族的婚礼、婴儿满月、聚餐、招待贵客。其酸汤的原料可使用糯米粉发酵配以贵州地产的樱桃番茄熬制而成，并将酸汤汁与鲤鱼、草鱼或黑鱼煮制并配以辣椒、花椒、盐等调料即可成菜。酸汤鱼以其鱼肉细嫩，酸香味鲜而受人欢迎。此外，亦有将番茄腌制后形成的酸汤作为其中酸汤的原料，并配以鲤鱼、黄豆芽、笋、豆腐等煮制而成，并辅之腐乳、香菜、辣椒为蘸料的做法。 2017年，贵州省商务厅、贵阳市人民政府等主办的贵州黔菜品牌系列活动十大名菜比赛中，将苗家酸汤鱼列为贵州黔菜十大名菜。","views":2218,"langs":["ja","zh"],"langNames":{"ja":"酸湯魚","zh":"酸汤鱼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Steamed clams","name":"Steamed clams","country":"United States","region":"Chinese seafood","url":"https://en.wikipedia.org/wiki/Steamed_clams","prepSummary":"There are many dishes based on steamed clams. In China, steamed clams can be served with eggs. In Thailand, steamed clams are served with lemongrass, ginger, or herbs. In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams). The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Sandiego_11_bg_010706.jpg/960px-Sandiego_11_bg_010706.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Y6y6y6 at English Wikipedia.","licence":"Public domain","leadFile":"Sandiego_11_bg_010706.jpg","views":6556,"langs":["es","vi"],"langNames":{"es":"Almejas al vapor","vi":"Nghêu hấp"}},{"title":"West Lake Fish in Vinegar Gravy","name":"West Lake Fish in Vinegar Gravy","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/West_Lake_Fish_in_Vinegar_Gravy","ingredients":["草鱼"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/West_Lake_Fish_in_Vinegar_Gravy_Feb_2026.jpg/960px-West_Lake_Fish_in_Vinegar_Gravy_Feb_2026.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vesekskiy","licence":"CC BY-SA 4.0","leadFile":"West_Lake_Fish_in_Vinegar_Gravy_Feb_2026.jpg","views":4980,"langs":["zh"],"langNames":{"zh":"西湖醋鱼"},"province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"White boiled shrimp","name":"White boiled shrimp","country":"China","region":"Hong Kong seafood","url":"https://en.wikipedia.org/wiki/White_boiled_shrimp","ingredients":["shrimp"],"course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Canto_white_boiled_shrimp.jpg/960px-Canto_white_boiled_shrimp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Canto_white_boiled_shrimp.jpg","views":1281,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"白灼蝦","jv":"Urang putih godhog","ko":"박척하","zh":"白灼虾"}},{"title":"Bok bok sing","name":"Bok bok sing","country":"China","region":"Chinese snack foods","url":"https://en.wikipedia.org/wiki/Bok_bok_sing","views":235,"langs":["zh"],"langNames":{"zh":"卜卜星"}},{"title":"Ciba cake","name":"Ciba cake","country":"China","region":"Chinese snack foods","url":"https://en.wikipedia.org/wiki/Ciba_cake","prepSummary":"糍粑是中国民间传统食品，是糍、打糕的一類，广泛分布于南方地区和少數北方地區如香港、广东、福建、广西、贵州、四川、云南、重庆、湖北、湖南、江西、上海、江蘇等地。打糍粑是一种传统的节日风俗，多为庆祝新年等节日，每个地区因民族及习俗不同而各有差异。在中国大陆，作為賀年食品的糍粑一般会在腊月製作，在农村，一般整个家族都会在一起打糍粑，以庆祝即将到来的新年，而在台灣則多於婚喪喜慶活動，或廟會拜拜聚會時，經常用糍粑招待賓客，製造過程中會引入機器代替，比如會將泡過的糯米用機器磨成米漿，之後蒸熟，再後續處理，跟傳統方式由熟糯米捶搗出黏性的方法不完全一樣。 日本、朝鲜等地也有类似的食品，但制作及食用方法有所区别。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/7311593438201_.pic_hd.jpg/960px-7311593438201_.pic_hd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yve00","licence":"CC BY-SA 4.0","leadFile":"7311593438201_.pic_hd.jpg","views":5985,"langs":["id","jv","ko","zh"],"langNames":{"id":"Chipa","jv":"Ciba","ko":"츠바","zh":"糍粑"},"sourceLanguage":"zh"},{"title":"Gan Guê To","name":"Gan Guê To","country":"China","region":"Chaoshan","url":"https://en.wikipedia.org/wiki/Gan_Gu%C3%AA_To","ingredients":["Rice milk","peanut","brown sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Gan_Gu%C3%AA_To.jpg/960px-Gan_Gu%C3%AA_To.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thyj","licence":"CC0","leadFile":"Gan_Guê_To.jpg","views":415,"langs":["zh"],"langNames":{"zh":"酵粿桃"}},{"title":"Guazi","name":"Guazi","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Guazi","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Guazi_%28sunflower_seeds%29.jpg/960px-Guazi_%28sunflower_seeds%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Guazi_(sunflower_seeds).jpg","views":7011,"langs":["fa","id","ja","jv","nl","vi","zh"],"langNames":{"fa":"تخمه","id":"Kuaci","ja":"瓜子","jv":"Kwaci","nl":"Guazi","vi":"Hạt dưa","zh":"瓜子"}},{"title":"Jiangshui noodles","name":"Jiangshui noodles","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Jiangshui_noodles","prepSummary":"浆水麵，常见于甘肃省的兰州、天水等地及其周边区域。夏令主食，凉食，酸味，能解暑。于手擀面上浇浆水而成。浆水即芹菜、包心菜发酵后的餘水。手擀面旧日由老太太在炕头上擀製而成，今多以机製面代替，口感已异。食前，将热油淋在香菜上，一并倒入碗里与麵同吃。 Category:涼麵 Category:甘肅小吃","views":1311,"langs":["zh"],"langNames":{"zh":"漿水麵"},"sourceLanguage":"zh"},{"title":"Latiao","name":"Latiao","country":"China","region":"Pingjiang County","url":"https://en.wikipedia.org/wiki/Latiao","ingredients":["Wheat flour","salt","sugar","spices"],"prepSummary":"辣条，一般由面粉或者豆皮制作而成。豆製品辣條稱「膨化豆製品」、麵製辣条稱「調味麵製食品」 ，是中國大陸知名零食之一。 辣条最早源于湖南省岳阳市平江县。一說1998年湖南發生特大洪災，劉衛平改湖南平江農村的長壽醬干原材料黃豆為麵粉，發明出辣條。辣条為了保质和增加风味會添加大量食品添加劑，因此時有健康和衛生的争议。 製作辣條的知名厂商有卫龙食品及玉峰食品，在中國大陸以外也有銷售辣條，如透過亞馬遜等渠道即可購買。 2020年11月1日，首个辣条博物馆在湖南长沙开馆。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Latiao_5.jpg/960px-Latiao_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Latiao_5.jpg","views":93738,"langs":["id","it","ja","ru","th","zh"],"langNames":{"id":"Latiao","it":"Latiao","ja":"辣条","ru":"Латяо","th":"ล่าเถียว","zh":"辣条"},"sourceLanguage":"zh"},{"title":"Bak kut teh","name":"Bak kut teh","country":"Malaysia","region":"Hokkien-","url":"https://en.wikipedia.org/wiki/Bak_kut_teh","ingredients":["pork ribs","complex broth of herbs","spices (including star anise","cinnamon","cloves","dang gui","fennel seeds","garlic)"],"prepSummary":"Bak kut teh (juga dieja bah kut teh dan disingkatkan sebagai BKT;, Teochew Pe̍h-uē-jī: nêg8-gug4-dê5) ialah hidangan rusuk khinzir yang dimasak dalam kuah herba dan popular dihidangkan di Malaysia dan Singapura, terutamanya dalam kalangan komuniti Hokkien dan Teochew. Nama hidangan ini secara harfiah diterjemah daripada dialek Hokkien sebagai \"daging tulang teh\", dan kebiasaannya terdiri daripada rusuk khinzir yang direbus dalam kuah berasaskan herba dan rempah (termasuk bunga lawang, kayu manis, bunga cengkih, dong quai, biji jintan manis dan bawang putih) selama berjam-jam. Namun, ia juga b","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Song_Fa_Bak_Kut_Teh%2C_New_Bridge_Rd%2C_Singapore_%282023%29_06.jpg/960px-Song_Fa_Bak_Kut_Teh%2C_New_Bridge_Rd%2C_Singapore_%282023%29_06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Song_Fa_Bak_Kut_Teh,_New_Bridge_Rd,_Singapore_(2023)_06.jpg","views":75217,"langs":["ar","es","fa","fr","hy","id","ja","jv","ko","ms","my","nb","or","sv","th","yo","zh"],"langNames":{"ar":"حساء باك كوت تيه","es":"Bak kut teh","fa":"باک‌کوت‌ته","fr":"Bak kut teh","hy":"Բակ կուտ թեհ","id":"Bak kut teh","ja":"肉骨茶","jv":"Bak kut tèh","ko":"바쿠테","ms":"Bak kut teh","my":"ဘက်ကွတ်တေး","nb":"Bak kut teh","or":"ବାକ୍ କୁତ୍ ତେଃ","sv":"Bak kut teh","th":"บักกุ๊ดเต๋","yo":"Bak kut teh","zh":"肉骨茶"},"sourceLanguage":"ms"},{"title":"Banmian","name":"Banmian","country":"China","region":"Singapore)","url":"https://en.wikipedia.org/wiki/Banmian","ingredients":["Flat egg noodles","vegetables","anchovy","fish or meat"],"prepSummary":"板麵（Pan Mee/Ban Mian）是新加坡与馬來西亞華人社區內最常見的麵食料理之一，一般在茶餐室、美食中心、巴剎、咖啡店或路邊攤都可見其踪跡。這道麵食的最大的特色是小販現點現做，小販事先將麵粉、水與鹽和成麵糰，在顧客點餐後，才將麵糰放入製麵機，以切成條狀。切好的麵條用開水燙熟後，淋上豬大骨高湯，並在麵條上擺放肉燥、香菇、木耳絲、薯仔菜、炸江魚仔、蔥花等，再上菜給顧客。因使用相同原料的因素，部分販售板麵的店家，也會同時販售麵粉粿，一道將麵糰捏成扁平小塊，放入開水內煮熟的麵食，為客家人的傳統麵食料理。在某些地区，板麵也被称为麵粉糕。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Ban_mian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Goh Wei Zhong (Goh wz); produced with the assistance of Terence Ong and Calvin Teo.","licence":"CC BY 2.5","leadFile":"Ban_mian.jpg","views":21919,"langs":["es","fr","ha","id","ja","jv","ko","lt","ms","uk","zh"],"langNames":{"es":"Ban mian","fr":"Banmian","ha":"Banmian","id":"Banmian","ja":"パンミー","jv":"Banmian","ko":"반몐","lt":"Banmian","ms":"Pan Mee","uk":"Банм'ян","zh":"板麵"},"sourceLanguage":"zh","originClaims":["Malaysia","Singapore"]},{"title":"Beef noodle soup","name":"Beef noodle soup","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Beef_noodle_soup","ingredients":["Beef","beef broth","vegetables","Chinese noodles"],"prepSummary":"牛肉麵是泛指各種以燉煮過的牛肉為主要配料之湯麵料理，其根源難以追溯，但與近代牛肉麵調理方式較為接近的麵食，清燉類的牛肉麵部分認為起源於兰州牛肉面，原本是陈维精所创。據學者說法，紅燒風味牛肉麵根源始于山东鲁菜烹饪技法，衍生出的川味牛肉麵则起源於台灣高雄市岡山區空軍眷村。現今牛肉麵已是華人的普遍食物，各地方的牛肉麵都有其特色。現在有不少泡麵都是以添加牛肉或牛肉口味而成牛肉麵，尤其是在台灣非常的普遍。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Lanzhou_La_Mian.jpg/960px-Lanzhou_La_Mian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MDRX","licence":"CC BY-SA 4.0","leadFile":"Lanzhou_La_Mian.jpg","views":30381,"langs":["ar","bn","es","fr","id","it","ja","jv","ko","uk","zh"],"langNames":{"ar":"حساء نودلز اللحم","bn":"গরুর মাংসের নুডল স্যুপ","es":"Sopa de fideos con carne de vacuno","fr":"Soupe de nouilles au bœuf","id":"Mi kuah daging sapi","it":"Zuppa di noodle con manzo","ja":"牛肉麺","jv":"Sop mi sapi","ko":"쇠고기 국수","uk":"Суп із локшиною та яловичиною","zh":"牛肉面"},"sourceLanguage":"zh"},{"title":"Cantonese seafood soup","name":"Cantonese seafood soup","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Cantonese_seafood_soup","ingredients":["seafood"],"prepSummary":"La sopa de pescado cantonesa es una de las principales sopas de pescado de la gastronomía cantonesa. Se encuentra frecuentemente en Hong Kong, estando también disponibles en algunos barrios chinos extranjeros. Suele considerarse un plato de precio medio a alto, según los ingredientes usados. La sopa suele ser espesa, con una textura muy suave, teniendo un color habitualmente blanquecino y un poco transparente. Aunque en Occidente se llama a este plato «sopa», en realidad no se lo llama tong (湯) en chino, aludiéndose siempre a él como gung (羹) de alta calidad.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Cantoneseseafoodsoup.jpg/960px-Cantoneseseafoodsoup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ninisi","licence":"CC BY-SA 2.0","leadFile":"Cantoneseseafoodsoup.jpg","views":2840,"langs":["es","id","jv","pt","uk"],"langNames":{"es":"Sopa de pescado cantonesa","id":"Sup masakan laut Kanton","jv":"Sop panganan laut Kanton","pt":"Sopa cantonesa de mariscos","uk":"Рибний сукет"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chicken and duck blood soup","name":"Chicken and duck blood soup","country":"China","region":"Chinese duck","url":"https://en.wikipedia.org/wiki/Chicken_and_duck_blood_soup","prepSummary":"The soup is made by boiling the blood of chicken and duck, alongside a handful of chicken organs and other body parts. Chicken and duck blood soup is described as having a sour-spicy taste. The dish is viewed as a healthy food with medicinal value in Shanghai.","views":3672,"langs":["es","pt","zh"],"langNames":{"es":"Sopa de sangre de pollo y pato","pt":"Jiya xuetang","zh":"鸡鸭血汤"}},{"title":"Ching bo leung","name":"Ching bo leung","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Ching_bo_leung","ingredients":["Yi mai grains","dried longans","red jujubes","lotus seeds","seaweed","sugar","water","ice"],"prepSummary":"清補涼是一种甜品，常見于中國廣東、海南、香港、澳門和广西等地区，及越南等地。清補涼的材料並不統一，海南清补凉为糖水，配料包括红豆、绿豆、花生、西米、芋圆、薏米、凉粉、仙草、水果等；而作为两广的清补凉汤时材料通常有绿豆、淮山、蓮子、芡實、薏米、百合、紅棗、南北杏和瘦肉。","course":"Lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/S%C3%A2m_b%E1%BB%95_l%C6%B0%E1%BB%A3ng.jpg/960px-S%C3%A2m_b%E1%BB%95_l%C6%B0%E1%BB%A3ng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Sâm_bổ_lượng.jpg","views":10382,"langs":["es","fr","id","jv","vi","zh"],"langNames":{"es":"Sâm bổ lượng","fr":"Ching bo leung","id":"Ching bo leung","jv":"Ching bo leung","vi":"Sâm bổ lượng","zh":"清補涼"},"sourceLanguage":"zh"},{"title":"Dazhu gansi","name":"Dazhu gansi","country":"China","region":"Yangzhou","url":"https://en.wikipedia.org/wiki/Dazhu_gansi","ingredients":["shredded dried tofu","chicken broth"],"prepSummary":"大煮干丝是淮扬菜系中的一道菜，又称为泰州干丝/扬州干丝。先将1厘米厚的豆腐乾片成薄片，再改切成数十条细丝，用沸水焯烫之后加鸡丝、鸡肝、腰花、笋片等辅料，用鸡汤焖煮而成。这道菜体现了淮扬菜系刀功精细的特点。 Category:淮扬菜 Category:豆腐菜肴","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Braised_Shredded_Chicken_with_Ham_and_Dried_Tofu_2011-04.JPG/960px-Braised_Shredded_Chicken_with_Ham_and_Dried_Tofu_2011-04.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"猫猫的日记本","licence":"CC BY-SA 3.0","leadFile":"Braised_Shredded_Chicken_with_Ham_and_Dried_Tofu_2011-04.JPG","views":2017,"langs":["zh"],"langNames":{"zh":"大煮干丝"},"sourceLanguage":"zh"},{"title":"Diāng-biĕng-gù","name":"Diāng-biĕng-gù","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Di%C4%81ng-bi%C4%95ng-g%C3%B9","prepSummary":"鼎边糊，也称锅边糊，簡稱鼎邊、鍋邊，是福州著名小吃，凡在福州生长或长期客居福州的人无不爱吃，一直流传到福建省各地乃至外省，至閩南、臺灣則稱「鼎邊趖」，至浙江則稱「福建羹」。其主料为米浆，作法為以圓鍋煮滾水，放入海鲜（如海蛎、魚乾、魚肉、蝦米、蛤蜊）、蔬菜、肉类等材料煮成汤底，再将米浆淋一圈在锅內上半部，待米漿稍被燙乾后用鍋铲刮入锅中隨湯汁烹煮。因為是將糊（米漿）淋在鼎內的邊緣，故名「鼎邊糊」。市场上也有锅边片出售，不过风味相差很大。 明清时期鼎邊糊经由龙游商帮引入浙江的龙游、金华，在当地被称为“龙游糊”、“福建羹”。传入浙中地区的锅边糊因当地不靠海，配菜略有改良：金华的“福建羹”配有豆瓣酱、豆芽、木耳、海带、虾仁、笋干、葱段等；龙游的“糊”则放有榨菜。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":2622,"langs":["zh"],"langNames":{"zh":"鼎边糊"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Duck blood and vermicelli soup","name":"Duck blood and vermicelli soup","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Duck_blood_and_vermicelli_soup","ingredients":["Duck blood","Chinese vermicelli"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Xiaolongbao_%26_Duck_blood_and_vermicelli_soup.JPG/960px-Xiaolongbao_%26_Duck_blood_and_vermicelli_soup.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jack No1","licence":"CC BY-SA 3.0","leadFile":"Xiaolongbao_&_Duck_blood_and_vermicelli_soup.JPG","views":8053,"langs":["jv","pt","zh"],"langNames":{"jv":"Sop getih bèbèk lan mihun","pt":"Sopa de sangue de pato com massa","zh":"鸭血粉丝汤"},"province":"Nanjing Shi","city":"Nanjing","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Edible bird's nest","name":"Edible bird's nest","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Edible_bird's_nest","prepSummary":"The most heavily harvested nests are from the edible-nest swiftlet or white-nest swiftlet (Aerodramus fuciphagus) and the black-nest swiftlet (Aerodramus maximus). Previous studies conducted by Lee et al. have reported that the nutrient composition of edible bird's nest is dependent on the country of origin, food intake of the birds, climate and breeding sites. Most nests are built during the breeding season by the male swiftlet over a period of 35 days. They take the shape of a shallow cup stuck to the cave wall. The nests are composed of interwoven strands of salivary cement. The nests of both white-nest and black-nest swiftlets have high levels of calcium, iron, potassium, and magnesium.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Edible-birds-nest-bowl-shape.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ediblebirdsnest","licence":"CC BY-SA 4.0","leadFile":"Edible-birds-nest-bowl-shape.png","views":176551,"langs":["ar","bg","es","fa","fr","hy","id","it","ja","ko","lt","my","nl","pl","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"عش قابل للأكل","bg":"Ядливо птиче гнездо","es":"Nido comestible","fa":"لانه پرنده خوراکی","fr":"Nid d'hirondelle","hy":"Թռչնի բույն (ուտեստ)","id":"Sarang burung (makanan)","it":"Nidi di rondine (gastronomia cinese)","ja":"燕の巣","ko":"연와","lt":"Kregždės lizdas","my":"ငှက်သိုက်","nl":"Vogelnestje (voedsel)","pl":"Gniazda jadalne","ru":"Съедобные птичьи гнёзда","sv":"Svalbo (livsmedel)","th":"รังนก (อาหาร)","tr":"Yenilebilir kuş yuvası","uk":"Їстівні пташині гнізда","vi":"Yến sào","zh":"燕窩"}},{"title":"Geng (dish)","name":"Geng (dish)","country":"Taiwan","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Geng_(dish)","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/Chinese-style_geng_with_meat%2C_fish_cakes%2C_and_squid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Chinese-style_geng_with_meat,_fish_cakes,_and_squid.jpg","views":6580,"langs":["es","id","ja","jv","ko","zh"],"langNames":{"es":"Geng","id":"Geng (hidangan)","ja":"羹","jv":"Gèng","ko":"겅","zh":"羹"}},{"title":"Ginseng chicken soup","name":"Ginseng chicken soup","country":"Malaysia","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Ginseng_chicken_soup","prepSummary":"人参鸡汤是起源于中国广东，并流行于整个华人地区的一种传统老火湯，以剁成块的雞肉或整只的老母鸡（家鸡、乌鸡都可以），加入人蔘、田七、姜片、枸杞、红枣、麦冬、蓮子、玉竹等中药材一起长时间炖煮而成。 有时候用西洋参代替人参炖煮出来的雞湯，又可以叫西洋参鸡汤。","views":3963,"langs":["zh"],"langNames":{"zh":"人参鸡汤"},"sourceLanguage":"zh"},{"title":"Hemerocallis citrina","name":"Hemerocallis citrina","country":"China","url":"https://en.wikipedia.org/wiki/Hemerocallis_citrina","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Xanthorrhoeaceae_-_Hemerocallis_citrina.JPG/960px-Xanthorrhoeaceae_-_Hemerocallis_citrina.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hectonichus","licence":"CC BY-SA 3.0","leadFile":"Xanthorrhoeaceae_-_Hemerocallis_citrina.JPG","views":7317,"langs":["ar","bg","ca","es","fi","fr","ms","ru","sv","uk","vi","zh"],"langNames":{"ar":"زنبق النهار الليموني","bg":"Лимоненожълта дневна лилия","ca":"Hemerocallis citrina","es":"Hemerocallis citrina","fi":"Syyspäivänlilja","fr":"Hémérocalle citron","ms":"Pokok Bunga Kincam","ru":"Лилейник лимонно-жёлтый","sv":"Blekgul daglilja","uk":"Hemerocallis citrina","vi":"Hoa hiên vàng","zh":"黄花菜"},"notFood":"a taxon"},{"title":"Hulatang","name":"Hulatang","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Hulatang","ingredients":["Beef broth","capsicum","black pepper"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/20210708_Henan-style_Hulatang.jpg/960px-20210708_Henan-style_Hulatang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Windmemories","licence":"CC BY-SA 4.0","leadFile":"20210708_Henan-style_Hulatang.jpg","views":14418,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"胡辣湯","jv":"Hulatang","ko":"후라탕","zh":"胡辣汤"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lanzhou beef noodles","name":"Lanzhou beef noodles","country":"China","region":"Gansu","url":"https://en.wikipedia.org/wiki/Lanzhou_beef_noodles","ingredients":["Chinese noodles","beef","beef broth","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/%E8%98%AD%E5%B7%9E%E7%89%9B%E8%82%89%E6%8B%89%E9%BA%BA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Super koikeyuriko","licence":"CC0","leadFile":"蘭州牛肉拉麺.jpg","views":52019,"langs":["az","id","ja","jv","ko","zh"],"langNames":{"az":"Lanşjou mal ətli əriştəsi","id":"Mie daging sapi Lanzhou","ja":"蘭州拉麺","jv":"Sop mi sapi Lanzhou","ko":"란저우 라몐","zh":"兰州牛肉面"},"province":"Lanzhou Shi","city":"Lanzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lettuce soup","name":"Lettuce soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Lettuce_soup","prepSummary":"Lettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce, romaine lettuce (also known as cos), Boston lettuce, green leaf lettuce and iceberg lettuce, among others. The lettuce may be chopped, torn, shredded or sliced into ribbons. Additional ingredients may include chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley (or dried parsley), bread crumbs, onion, shallot, garlic, salt and pepper, among others. Some preparations purée all of the ingredients together, and some preparations are strained in a sieve.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Butter_lettuce_soup.jpg/960px-Butter_lettuce_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Butter_lettuce_soup.jpg","views":7695,"langs":["ar","fa","he","id","jv"],"langNames":{"ar":"حساء الخس","fa":"سوپ کاهو","he":"מרק חסה","id":"Sup selada","jv":"Sop selada"}},{"title":"Lou fo tong","name":"Lou fo tong","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Lou_fo_tong","prepSummary":"老火湯，又叫煲湯，粵菜的特色之一；乃為粵港澳以至華人常見菜餚。由於粵地（嶺南）地區氣候炎熱潮濕，因此人們愛喝有滋身補益效用的老火湯。它们通常是以壓力鍋、真空鍋、電子瓦罉、鋼鍋或瓦鍋等载体將各種蔬菜、水果、肉類或中藥熬上數小時而成。有護膚、護心、明目、降膽及健骨等功效。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Pig_Lung_%26_Almond_Soup.jpg/960px-Pig_Lung_%26_Almond_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Pig_Lung_&_Almond_Soup.jpg","views":1910,"langs":["zh"],"langNames":{"zh":"老火湯"},"sourceLanguage":"zh"},{"title":"Oxtail soup","name":"Oxtail soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Oxtail_soup","ingredients":["Oxtail"],"prepSummary":"西式牛尾汤是一种以牛尾为主要食材熬制的汤品。在美国南部，牛尾汤可以追溯到美国独立战争前夕的族裔菜肴。英国自18世纪以来，牛尾汤作为一种浓郁、醇厚、类似肉汁的汤品而广受欢迎。 克里奥尔牛尾汤（Creole oxtail soup）以番茄为基底，加入牛尾、土豆、青豆、玉米、法式蔬菜丁（mirepoix，通常是洋葱、胡萝卜和芹菜的混合）、大蒜以及各种香草和香料炖煮而成。 Category:汤与炖菜 Category:西餐","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Oxtail_soup_with_sliced_bread-93321.jpg/960px-Oxtail_soup_with_sliced_bread-93321.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimond Spekking","licence":"CC BY-SA 4.0","leadFile":"Oxtail_soup_with_sliced_bread-93321.jpg","views":30573,"langs":["de","es","fr","id","jv","ko","nl","pt","ru","zh"],"langNames":{"de":"Ochsenschwanzsuppe","es":"Sopa de rabo de buey","fr":"Soupe de queue de bœuf","id":"Sup buntut","jv":"Sop buntut","ko":"쇠꼬리국","nl":"Ossenstaartsoep","pt":"Rabada","ru":"Суп из бычьих хвостов","zh":"西式牛尾湯"},"sourceLanguage":"zh"},{"title":"Patriotic soup","name":"Patriotic soup","country":"China","region":"Chaoshan","url":"https://en.wikipedia.org/wiki/Patriotic_soup","ingredients":["Edible leaf vegetable (amaranth","spinach","ipomoea aquatica","sweet potato leaves","chard or other leafy greens)","edible mushrooms (volvariella volvacea","shiitake","black wood ear"],"prepSummary":"The soup became a part of Teochew cuisine, and its recipe evolved over time. Although the Chinese since the Ming dynasty commonly use sweet potato leaves, other varieties include amaranth, spinach, ipomoea aquatica and other leafy greens; and alternative broths such as beef or chicken. Other ingredients are often added such as beaten eggs, shredded dry cured ham, tofu, cellophane noodles, etc. Guangdong Province's restaurants routinely decorate the soup in a taijitu diagram. However, Chinese restaurants in countries like the United States do not serve this soup because it is not exquisite to their patrons.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Song_dynasty%27s_%27patriotic_soup%27_%28prepared_in_Fresno_California%29_-_%E5%AE%8B%E6%9C%9D%E7%9A%84%E2%80%9C%E8%AD%B7%E5%9C%8B%E8%8F%9C%E2%80%9D%EF%BC%88%E5%9C%A8%E5%8A%A0%E5%88%A9%E7%A6%8F%E5%B0%BC%E4%BA%9E%E5%B7%9E%E5%BC%97%E9%9B%B7%E6%96%AF%E8%AB%BE%E5%B8%82%E8%A3%BD%E5%82%99%EF%BC%89_%282%29.jpg/960px-Song_dynasty%27s_%27patriotic_soup%27_%28prepared_in_Fresno_California%29_-_%E5%AE%8B%E6%9C%9D%E7%9A%84%E2%80%9C%E8%AD%B7%E5%9C%8B%E8%8F%9C%E2%80%9D%EF%BC%88%E5%9C%A8%E5%8A%A0%E5%88%A9%E7%A6%8F%E5%B0%BC%E4%BA%9E%E5%B7%9E%E5%BC%97%E9%9B%B7%E6%96%AF%E8%AB%BE%E5%B8%82%E8%A3%BD%E5%82%99%EF%BC%89_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0","leadFile":"Song_dynasty's_'patriotic_soup'_(prepared_in_Fresno_California)_-_宋朝的“護國菜”（在加利福尼亞州弗雷斯諾市製備）_(2).jpg","views":6481,"langs":["es","fr","he","id","jv","ru","zh"],"langNames":{"es":"Sopa patriótica","fr":"Soupe patriotique","he":"מרק פטריוטי","id":"Sup patriotik","jv":"Sop patriotik","ru":"Патриотический суп","zh":"护国菜"}},{"title":"Pork blood soup","name":"Pork blood soup","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Pork_blood_soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Namtok-noodles102.jpg/960px-Namtok-noodles102.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Namtok-noodles102.jpg","views":6950,"langs":["id","jv"],"langNames":{"id":"Sup darah babi","jv":"Sop getih babi"}},{"title":"Sopa de lacassá","name":"Sopa de lacassá","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Sopa_de_lacass%C3%A1","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Sopa_de_lacass%C3%A1.jpg/960px-Sopa_de_lacass%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriao","licence":"CC BY 3.0","leadFile":"Sopa_de_lacassá.jpg","views":959,"langs":["id","jv","ko","pt","zh"],"langNames":{"id":"Sopa de lacassá","jv":"Sopa de lacassá","ko":"소파 드 라카사","pt":"Sopa de lacassá","zh":"鮮蝦濃湯 (澳門)"}},{"title":"Tian mo","name":"Tian mo","country":"China","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Tian_mo","views":1263},{"title":"Turtle soup","name":"Turtle soup","country":"China","region":"Malaysia","url":"https://en.wikipedia.org/wiki/Turtle_soup","ingredients":["Turtle meat"],"prepSummary":"La sopa de tortuga es una sopa o estofado hecho con la carne de alguna tortuga. La receta se elabora en muchas culturas y suele considerarse un lujo o una delicia. La tortuga verde era usada habitualmente en los Estados Unidos y el Reino Unido. La sopa hecha con tortuga mordedora (snapping turtle) se encontraba principalmente en los Estados Unidos, llamándose entonces el plato snapper turtle soup (‘sopa de tortuga mordedora’) o snapper soup (‘sopa de mordedora’; que no debe confundirse con la hecha con huachinango, red snapper en inglés). En China y otros países del este asiático se usa princi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Turtle_soup_chinese.jpg/960px-Turtle_soup_chinese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chensiyuan.","licence":"CC BY-SA 3.0","leadFile":"Turtle_soup_chinese.jpg","views":80538,"langs":["ar","az","cs","de","es","fi","fr","he","hu","hy","id","it","jv","lt","nl","pt","ru","sv","vi"],"langNames":{"ar":"شوربة السلاحف","az":"Tısbağa şorbası","cs":"Želví polévka","de":"Schildkrötensuppe","es":"Sopa de tortuga","fi":"Kilpikonnaliemi","fr":"Soupe de tortue","he":"מרק צבים","hu":"Teknősleves","hy":"Կրիայով ապուր","id":"Sup penyu","it":"Zuppa di tartaruga","jv":"Sop bulus","lt":"Vėžlienos sriuba","nl":"Schildpadsoep","pt":"Sopa de tartaruga","ru":"Черепаховый суп","sv":"Sköldpaddssoppa","vi":"Xúp rùa"},"sourceLanguage":"es"},{"title":"Walnut soup","name":"Walnut soup","country":"Mexico","region":"Chinese soups","url":"https://en.wikipedia.org/wiki/Walnut_soup","prepSummary":"La sopa de nuez es una sopa a base de caldo o crema preparada con nueces como ingrediente principal. A veces se prepara en combinaciones con otros ingredientes, como «sopa de calabaza y nueces». La sopa de nueces forma parte de las cocinas de China, Italia y México.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Walnut_soup_with_bread.jpg/960px-Walnut_soup_with_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"infowidget","licence":"CC BY-SA 2.0","leadFile":"Walnut_soup_with_bread.jpg","views":4810,"langs":["es","fa","jv","pl","ru"],"langNames":{"es":"Sopa de nuez","fa":"سوپ گردو","jv":"Sop walnut","pl":"Zupa z orzechów włoskich","ru":"Суп из грецких орехов"},"sourceLanguage":"es"},{"title":"Wenzhou pig intestine rice noodle soup","name":"Wenzhou pig intestine rice noodle soup","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Wenzhou_pig_intestine_rice_noodle_soup","views":1328},{"title":"Xidoufen","name":"Xidoufen","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Xidoufen","prepSummary":"稀豆粉 (きとうふん、シードウフェン、Xidoufen) は、中国雲南省で一般的な中華料理のスープで、茹でたエンドウマメの粉を主たる材料とし、砕いたニンニクやショウガ、パクチー、ネギ、乾燥唐辛子、四川山椒油で味付けしたもの。揚げた油条のほか、葱油餅をはじめとする中国風平パンと一緒に食べることが多い。","views":2079,"langs":["he","ja"],"langNames":{"he":"זידופן","ja":"稀豆粉"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yanduxian","name":"Yanduxian","country":"China","region":"Chongqing","url":"https://en.wikipedia.org/wiki/Yanduxian","prepSummary":"Common ingredients are pork ham shank, bone-in ham, fresh winter bamboo shoot, fresh ginger root, ground white pepper, pork stock, water, and scallions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/I-Toq_Si_%2820141106190320%29.JPG/960px-I-Toq_Si_%2820141106190320%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"I-Toq_Si_(20141106190320).JPG","views":3601,"langs":["jv","zh"],"langNames":{"jv":"Yanduxian","zh":"腌笃鲜"},"province":"Chongqing","city":"Jiangnan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Luzhu huoshao","name":"Luzhu huoshao","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Luzhu_huoshao","ingredients":["Pork lung","Pork belly or Fatback","Pork intestines","Pork liver","Tofu","Bing (bread)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Luzhu_Huoshao_%2820191024192103%29.jpg/960px-Luzhu_Huoshao_%2820191024192103%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Luzhu_Huoshao_(20191024192103).jpg","views":4328,"langs":["it","ja","jv","zh"],"langNames":{"it":"Luzhu huoshao","ja":"鹵煮火焼","jv":"Luzhu huoshao","zh":"卤煮火烧"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pork knuckles and ginger stew","name":"Pork knuckles and ginger stew","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Pork_knuckles_and_ginger_stew","ingredients":["Pig trotters","ginger","sweet vinegar","eggs","salt","oil"],"prepSummary":"The main ingredients of pork knuckles and ginger stew are pig trotters, ginger, sweet vinegar, eggs, salt, and oil. The tradition is to cook this dish in a tall earthenware pot with a glazed interior. The acidic vinegar and cooking method will leach metals from iron pots into the stew, more so than with water based stews.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Pig_feet_ginger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pokman817","licence":"CC BY-SA 3.0","leadFile":"Pig_feet_ginger.jpg","views":4644,"langs":["ko","zh"],"langNames":{"ko":"쥐걱겅","zh":"豬腳薑"}},{"title":"Suan la fen","name":"Suan la fen","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Suan_la_fen","ingredients":["Kuanfen noodles","Chili oil"],"views":1122},{"title":"Tacho (food)","name":"Tacho (food)","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Tacho_(food)","prepSummary":"The dish consists of meats and vegetables simmered together for a long period, sometimes several days. The dish has both Portuguese and Cantonese influences. It evolved from cozido à Portuguesa, but many of the substitutions were to Cantonese ingredients. Even though there are variations depending on recipes, tacho is, in general, noted to have swapped the chouriços that is found in cozido with Chinese sausage, One recipe also calls for the use of fish maw.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Cozido_a_portuguesa_1.JPG/960px-Cozido_a_portuguesa_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uxbona","licence":"CC BY-SA 3.0","leadFile":"Cozido_a_portuguesa_1.JPG","views":2057,"langs":["ko","zh"],"langNames":{"ko":"타추","zh":"葡式大雜燴"}},{"title":"Disanxian","name":"Disanxian","country":"China","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Disanxian","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Disanxian.jpg/960px-Disanxian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Riverhugger","licence":"CC BY-SA 4.0","leadFile":"Disanxian.jpg","views":5655,"langs":["ja","jv","ko","vi","zh"],"langNames":{"ja":"地三鮮","jv":"Dì sān xiān","ko":"지삼선","vi":"Địa Tam Tiên","zh":"地三鲜"}},{"title":"Huajuan","name":"Huajuan","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Huajuan","ingredients":["wheat flour","yeast","water","salt","sugar","baking soda"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Hu%C4%81ju%C7%8En.jpg/960px-Hu%C4%81ju%C7%8En.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Huājuǎn.jpg","views":2821,"langs":["es","ja","jv","ko","zh"],"langNames":{"es":"Rollo mandarín","ja":"花捲","jv":"Mandarin gulung","ko":"꽃빵","zh":"花卷"}},{"title":"Du Kang","name":"Du Kang","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Du_Kang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/%E6%9D%9C%E5%BA%B7%E6%B3%89_-_Dukang_Spring_-_2011.12_-_panoramio.jpg/960px-%E6%9D%9C%E5%BA%B7%E6%B3%89_-_Dukang_Spring_-_2011.12_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rheins","licence":"CC BY 3.0","leadFile":"杜康泉_-_Dukang_Spring_-_2011.12_-_panoramio.jpg","views":3085,"langs":["fr","pl","ur","vi","zh"],"langNames":{"fr":"Du Kang","pl":"Du Kang","ur":"ڈو کانگ","vi":"Đỗ Khang","zh":"杜康"},"notFood":"a person"},{"title":"Choujiu","name":"Choujiu","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Choujiu","views":4898,"langs":["es","fr","nb","zh"],"langNames":{"es":"Choujiu","fr":"Choujiu","nb":"Choujiu","zh":"稠酒"}},{"title":"Huangjiu","name":"Huangjiu","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Huangjiu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Shaoxing_Rice_Wine%2C_Huadiao%2C_10ys%2C_bottle_and_glass.jpg/960px-Shaoxing_Rice_Wine%2C_Huadiao%2C_10ys%2C_bottle_and_glass.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernt Rostad","licence":"CC BY 2.0","leadFile":"Shaoxing_Rice_Wine,_Huadiao,_10ys,_bottle_and_glass.jpg","views":40479,"langs":["ca","es","fr","he","id","it","ja","jv","ko","lt","nb","nl","pl","pt","ru","sv","zh"],"langNames":{"ca":"Huangjiu","es":"Huangjiu","fr":"Huangjiu","he":"חואנגג'יו","id":"Huangjiu","it":"Huangjiu","ja":"黄酒","jv":"Huangjiu","ko":"황주 (술)","lt":"Geltonieji gėrimai","nl":"Huangjiu","nb":"Huangjiu","pl":"Huangjiu","pt":"Huangjiu","ru":"Хуанцзю","sv":"Huangjiu","zh":"黄酒"}},{"title":"Lychee wine","name":"Lychee wine","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Lychee_wine","prepSummary":"Lychee fruits of optimum maturity are washed and peeled. The treated fruits are taken out, followed by pulping in a pulper. Then the lychee fruits are drained into a bucket for 4–8 hours at 10~15 °C, and then cooled to 8–10 °C and drained for another 10 hours. The sugar contents are adjusted to 22° Bx by dilution with water and then mixed thoroughly together with 100 mg/L sulfur dioxide and 80~120 mg/L activated liquid pectinase. The treated lychee juice is then frozen to obtain the condensed juice that is full of a sweet and sour flavor. Afterward, the condensed juice is warmed up to 10–12 °C.","leadFile":"Lychee_wine.jpg","views":6598,"langs":["es","id","zh"],"langNames":{"es":"Vino de lichi","id":"Anggur leci","zh":"荔枝酒"}},{"title":"Mijiu","name":"Mijiu","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Mijiu","prepSummary":"米酒是以稻米为主要原料酿制出的酒，通常专指未经过蒸馏加工的釀造酒，著名的品类包括中国黃酒、朝鲜浊醪、日本清酒等，但许多蒸餾酒（如米香型白酒、韩国烧酒、日本烧酎、琉球泡盛等）也都用大米或糯米发酵后再进一步蒸馏製成。许多東亞菜肴（例如三杯鸡、薑母鴨）也常以米酒（料酒）為调味料，因為酒可以去腥和起到一定增味剂的作用。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Rice_Wine.jpg/960px-Rice_Wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mk2010","licence":"CC BY-SA 3.0","leadFile":"Rice_Wine.jpg","views":18342,"langs":["es","fr","ja","jv","nb","ro","ru","sv","vi","zh"],"langNames":{"es":"Mijiu","fr":"Mijiu","ja":"米酒","jv":"Mijiu","nb":"Mijiu","ro":"Mijiu","ru":"Мицзю","sv":"Mijiu","vi":"Mễ tửu","zh":"米酒"},"sourceLanguage":"zh"},{"title":"Museles","name":"Museles","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Museles","prepSummary":"The Uighur home-made wine generally called \"museles\" (from Arabic \"المثلث\", meaning \"the triangle\") is still being brewed by households in many villages. Unlike wines west of Xinjiang, the brewing of museles requires crushing of local varieties of grapes by hand, then strained using the Uighur atlas silk, then boiled with an amount of water equal to the juice and desired portion of sugar, until the volume of the mixture is down to the original volume of the juice, then stored in clay urns together with folk recipes varying by localities---in some counties, traditional Uighur herbal medicines, and goji, mulberries, sea-buckthorn, cloves, etc.","views":1766,"langs":["kk","ru","zh"],"langNames":{"kk":"Музелес","ru":"Музелес","zh":"慕萨莱思"}},{"title":"Osmanthus wine","name":"Osmanthus wine","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Osmanthus_wine","prepSummary":"桂花陈酒是北京龙徽酿酒出产的一种加香葡萄酒，酒精浓度为15.5度。1956年，原北京葡萄酒厂选取特色葡萄品种配以银桂制成此酒，作为1959年中华人民共和国成立十周年的献礼产品。1963年，在第二届全国评酒会上被评为国家优质酒。2016年推出桂花陈五年陈酿金装，之后多次在“一带一路”国际葡萄酒大赛中获奖。 此酒也常用于调制鸡尾酒。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Osmanthus_wine_for_sale_in_Dali.jpg/960px-Osmanthus_wine_for_sale_in_Dali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Osmanthus_wine_for_sale_in_Dali.jpg","views":13637,"langs":["de","id","it","ja","nb","zh"],"langNames":{"de":"Duftwein","id":"Arak osmanthus","it":"Vino di osmanto","ja":"桂花陳酒","nb":"Guihua jiu","zh":"桂花陈酒"},"sourceLanguage":"zh"},{"title":"Qinghong (wine)","name":"Qinghong (wine)","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Qinghong_(wine)","views":144,"langs":["zh"],"langNames":{"zh":"青红酒"}},{"title":"Realgar wine","name":"Realgar wine","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Realgar_wine","prepSummary":"Realgar wine can be bought ready-made, but it is often prepared from homemade yellow wine and realgar mineral powder bought from drugstores, markets, or street vendors. A typical recipe calls for 50 to 100 grams of realgar powder to be added to one liter of homemade wine and left to stand at room temperature for several hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Xionghuang_wine_%28cropped%29.jpg/960px-Xionghuang_wine_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"張香腸","licence":"CC BY-SA 2.0","leadFile":"Xionghuang_wine_(cropped).jpg","views":11402,"langs":["es","fr","nb","pt","th","zh"],"langNames":{"es":"Vino de rejalgar","fr":"Vin de réalgar","nb":"Xionghuangjiu","pt":"Vinho de realgar","th":"สุราสฺยงหวง","zh":"雄黄酒"}},{"title":"Shaoxing wine","name":"Shaoxing wine","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Shaoxing_wine","prepSummary":"The traditional method involves manually stirring rice mash with a type of wooden hoe every four hours, to help the yeast break down the sugars evenly. Known as kāi pá, it is an essential skill to produce wine neither bitter nor sour. Another important skill of the winemaker is to assess the fermentation by listening to the vat for the sound of bubbling. In addition to glutinous rice, Shaoxing wine can also be produced with sorghum or millet. It is also bottled for domestic consumption and for shipping internationally. Aged wines are referred to by year of brewing, similar to grape vintage year. Wines sold overseas are generally used in cooking, and can contain spices and extra salt.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/ShaoxingwinefromXianHengInn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Janine Cheung","licence":"CC BY-SA 2.0","leadFile":"ShaoxingwinefromXianHengInn.jpg","views":71469,"langs":["de","es","fr","id","ja","ko","ms","nb","pl","ru","zh"],"langNames":{"de":"Shaoxing-Reiswein","es":"Vino de Shaoxing","fr":"Vin de riz de Shaoxing","id":"Arak Shaoxing","ja":"紹興酒","ko":"사오싱주","ms":"Wain Shaoxing","nb":"Shaoxingvin","pl":"Shaoxing (wino ryżowe)","ru":"Шаосинское вино","zh":"绍兴酒"},"province":"Shaoxing Shi","city":"Shaoxing","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tiger bone wine","name":"Tiger bone wine","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Tiger_bone_wine","prepSummary":"The production has not changed over the past centuries, using the following steps: Tiger bone wine is easier to preserve in its bottle form and, being highly alcoholic, it may be stored for a long time without spoiling.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Tiger_bone_wine.jpg/960px-Tiger_bone_wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EIAimage","licence":"CC BY 4.0","leadFile":"Tiger_bone_wine.jpg","views":15077,"langs":["fr","ja","jv","ko","ms","sv","zh"],"langNames":{"fr":"Vin d'os de tigre","ja":"虎骨酒","jv":"Ciu balung macan","ko":"호골주","ms":"Wain tulang harimau","sv":"Tigervin","zh":"虎骨酒"}},{"title":"Xiaopu (winery)","name":"Xiaopu (winery)","country":"China","region":"Chinese wine","url":"https://en.wikipedia.org/wiki/Xiaopu_(winery)","leadFile":"Xiaopu_logo.png","views":77},{"title":"Beijing Hongxing","name":"Beijing Hongxing","country":"China","url":"https://en.wikipedia.org/wiki/Beijing_Hongxing","leadFile":"Beijing_hongxing_icon_logo.svg.png","views":3060,"langs":["zh"],"langNames":{"zh":"北京红星"},"notFood":"a business"},{"title":"Bing wan","name":"Bing wan","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Bing_wan","prepSummary":"氷果（中国語: 冰果; 拼音: bīngguǒ）は、北京料理における伝統的な菓子。 レンコンやアーモンド、クルミ、蓮の実、砂糖、蓮の葉を主たる材料とする。レンコンと蓮の実、アーモンド、クルミは、細かく切って蒸しあげる。砂糖は水と混ぜ合わせ、シロップ状になるまで煮る。蓮の葉は細かく切り、熱湯に浸す。その後、シロップをかけた蓮の葉の上に蒸しあげた具材を載せ、氷で冷やし（あるいは、現代的な製法では冷蔵庫に入れて冷やし）、冷製で供される。 椀に入れて供されることから、氷碗 (冰碗、ビンワン)と呼ばれることもある。 Category:北京の食文化 Category:中国の菓子","views":231,"langs":["ja"],"langNames":{"ja":"氷果"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chaogan","name":"Chaogan","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Chaogan","ingredients":["Pork liver","pork intestine","starch"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Chaoganr_at_Miaojiapo_Restaurant_%2820201105150908%29.jpg/960px-Chaoganr_at_Miaojiapo_Restaurant_%2820201105150908%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Chaoganr_at_Miaojiapo_Restaurant_(20201105150908).jpg","views":1403,"langs":["ja","ko","sv","zh"],"langNames":{"ja":"炒肝","ko":"차오간","sv":"Chaogan","zh":"炒肝"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chatang","name":"Chatang","country":"China","region":"Tianjin","url":"https://en.wikipedia.org/wiki/Chatang","ingredients":["Glutinous millet","sorghum","broomcorn millet","proso millet or wheat flour"],"prepSummary":"The dish is prepared in two steps. First, the flour is cooked in advance, often by stir-frying. When a customer orders the dish, hot water is poured into a bowl containing the flour(s) to create a paste-like mush, which is served with white and/or brown sugar and sweet osmanthus jam. The sweet osmanthus plant is not native to northern China. Traditionally, the skill of the server was judged on several factors and one of them is regarding the resulting mush: the most skillful server would be able to create the mush so thick that when a chopstick is inserted into the mush it remains vertical, while at the same time, the mush remains fluid.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Cha_Tang.jpg/960px-Cha_Tang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zheng Zhou","licence":"CC BY-SA 4.0","leadFile":"Cha_Tang.jpg","views":3377,"langs":["ca","es","zh"],"langNames":{"ca":"Chatang","es":"Chatang","zh":"茶汤 (小吃)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Douzhi","name":"Douzhi","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Douzhi","prepSummary":"豆汁是一种北京风味小吃，用生产淀粉或粉丝过程中产生的绿豆下脚料制成。生豆汁是水发绿豆加水经研磨，并除去大部分淀粉（用于生产粉丝凉粉等）之后的液体经发酵生产的。熟豆汁需要将生豆汁慢慢熬制而成，色泽灰绿，口感醇厚，味酸而回味微甜。因其制作过程中需发酵，所以有较强的特殊臭味。饮用时常与焦圈、辣咸菜丝或者马蹄烧饼一同食用，可开胃。因其口味特别，一些人饮用时会感到不适应，并有一定的抗拒感。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Douzhi.JPG/960px-Douzhi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Snowyowls","licence":"CC BY-SA 2.0","leadFile":"Douzhi.JPG","views":19395,"langs":["ca","es","ja","jv","ko","nb","zh"],"langNames":{"ca":"Douzhi","es":"Douzhi","ja":"豆汁","jv":"Douzhi","ko":"더우즈","nb":"Douzhi","zh":"豆汁"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Erguotou","name":"Erguotou","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Erguotou","prepSummary":"二锅头是一种高粱酒。為中國燒酒之一，原料为高粱，以甑鍋蒸餾製成。其原料包含小麦、高粱、玉米等。因為只取第二次蒸餾得到的液體，因此得名。深受北京人喜爱，由于品牌和包装不同，还有若干省略的称呼，如：“小二”、“牛二”、“紅星”等等。二锅头的度数比起南方的白酒来说，要高一些，多为44-56度。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Red_Star_Erguotou_on_shelves_%2820200202160825%29.jpg/960px-Red_Star_Erguotou_on_shelves_%2820200202160825%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Red_Star_Erguotou_on_shelves_(20200202160825).jpg","views":20479,"langs":["fr","ja","ko","nb","pl","zh"],"langNames":{"fr":"Erguotou","ja":"二鍋頭","ko":"이과두주","nb":"Erguotou","pl":"Erguotou","zh":"二锅头"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fuling jiabing","name":"Fuling jiabing","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Fuling_jiabing","prepSummary":"茯苓饼(Fu Ling Bing)，也被稱為茯苓夾餅（拼音：Fúlíng jiābǐng；Fuling jiabing)、Tuckahoe Pie，是北京的一种传统小吃、點心，是北京城市文化組成的一部分。至少早宋朝之前就有存在。歷史上的茯苓饼，慈禧亦爱食用。茯苓饼有饼皮和馅料。饼皮以淀粉、面粉和茯苓烙制，并可印制文字、花纹。馅料则以蜂蜜、糖、桂花、果仁、茯苓等制作。具有安神、益脾、利水、渗湿等功效。","leadFile":"Fuling_jiabing.jpg","views":2753,"langs":["es","id","nb","ru","zh"],"langNames":{"es":"Fuling jiabing","id":"Fuling jiabing","nb":"Fuling jiabing","ru":"Фулин цзябин","zh":"茯苓饼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jiaoquan","name":"Jiaoquan","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Jiaoquan","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Jiaoquan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vchan0120","licence":"CC BY-SA 3.0","leadFile":"Jiaoquan.jpg","views":2178,"langs":["jv","zh"],"langNames":{"jv":"Jiaoquan","zh":"焦圈"}},{"title":"Jingjiang rousi","name":"Jingjiang rousi","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Jingjiang_rousi","photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/%E4%BA%AC%E9%85%B1%E8%82%89%E4%B8%9D.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Дмитрий Журавлев (dejur)","licence":"CC BY-SA 3.0","leadFile":"京酱肉丝.jpg","views":1658,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"京醤肉絲","jv":"Jing jiang rou si","ko":"경장육슬","zh":"京酱肉丝"}},{"title":"Liangfen","name":"Liangfen","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Liangfen","prepSummary":"凉粉，一种中国食品，主要以大米、豌豆或绿豆为原料制作而成，质地呈凝胶状，色泽随制作原料变化，多为乳白色、淡黄色。。成品会因制作容器的不同，而形成不同的形状。食用时通常切成扁长方块，调味后可做成咸味、辣味和甜味等多种口味。 云南的白族也有凉粉。","leadFile":"MungBeanJelly.jpg","views":12075,"langs":["ca","es","jv","ko","zh"],"langNames":{"ca":"Liangfen","es":"Liangfen","jv":"Liangfen","ko":"량펀","zh":"凉粉 (中国北方)"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Luosi zhuan","name":"Luosi zhuan","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Luosi_zhuan","prepSummary":"The traditional culinary method of this dish begins with the preparation of flour, sesame paste, oil, salt, baking soda and Sichuan pepper. The ingredients are mixed together and cut into small pieces. The small pieces of dough would be pressed into flat pieces and sesame paste would be applied and then rolled together, compressed, and cut open from the middle. The dough would be held at one end and twisted at the other end, and then pressed down.","views":244,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mizhi hulu","name":"Mizhi hulu","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Mizhi_hulu","views":129},{"title":"Peking duck","name":"Peking duck","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Peking_duck","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Peking_Duck%2C_2014_%2802%29.jpg/960px-Peking_Duck%2C_2014_%2802%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0","leadFile":"Peking_Duck,_2014_(02).jpg","views":200078,"langs":["af","ar","bn","ca","cs","de","es","et","fa","fi","fr","he","hr","hu","hy","id","is","it","ja","jv","ko","ku","ms","my","nb","nl","pl","pt","ro","ru","sl","sr","sv","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Peking-eend","ar":"بط بكين","bn":"পিকিং হাঁস","ca":"Ànec de Pequín","cs":"Pekingská kachna","de":"Pekingente (Gericht)","es":"Pato laqueado a la pekinesa","et":"Pekingi part","fa":"مرغابی پکن","fi":"Pekingin ankka","fr":"Canard laqué de Pékin","he":"ברווז בנוסח פקינג","hr":"Pekinška patka","hu":"Pekingi kacsa (étel)","hy":"Պեկինյան բադ (ուտեստ)","id":"Bebek Peking","is":"Pekingönd","it":"Anatra laccata alla pechinese","ja":"北京ダック","jv":"Bèbèk peking","ko":"베이징 카오야","ku":"Werdeka pekînî (xwarin)","ms":"Itik Peking","my":"ပီကင်းဘဲကင်","nl":"Pekingeend (gerecht)","nb":"Pekingand","pl":"Kaczka po pekińsku","pt":"Pato à pequim","ro":"Rață Pekin","ru":"Пекинская утка","sl":"Pekinška raca","sr":"Пекиншка патка","sv":"Pekinganka (maträtt)","th":"เป็ดปักกิ่ง","tl":"Bibing Peking","tr":"Pekin ördeği (yemek)","uk":"Пекінська качка","ur":"پیکنگ بطخ","uz":"Peking o'rdak","vi":"Vịt quay Bắc Kinh","zh":"北京烤鸭"}},{"title":"Qingtang wanzi","name":"Qingtang wanzi","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Qingtang_wanzi","prepSummary":"Traditionally, this dish includes the main ingredients: of tenderloin, of egg white, wood ear, oil, cooking wine, sesame oil, cilantro, green onion, and ginger. The tenderloin, ginger and green onions are minced and made into balls by mixing with egg whites. The meatballs are boiled until they float to the surface and then taken out and served with coriander and sesame oil.","views":657},{"title":"Roulong","name":"Roulong","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Roulong","views":195,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ruanzha liji","name":"Ruanzha liji","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Ruanzha_liji","views":113},{"title":"Wotou","name":"Wotou","country":"China","region":"northern China","url":"https://en.wikipedia.org/wiki/Wotou","ingredients":["Corn flour (or millet flour","soybean flour)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/%E7%AA%9D%E7%AA%9D%E5%A4%B4_%287376312092%29.jpg/960px-%E7%AA%9D%E7%AA%9D%E5%A4%B4_%287376312092%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"gigijin from London, UK","licence":"CC BY-SA 2.0","leadFile":"窝窝头_(7376312092).jpg","views":7010,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"窩頭","jv":"Wotou","ko":"워터우","zh":"窩頭"}},{"title":"Yinsi juan","name":"Yinsi juan","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Yinsi_juan","views":201,"langs":["es","ja","zh"],"langNames":{"es":"Yin si juan","ja":"銀糸巻","zh":"銀絲卷"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yundou juan","name":"Yundou juan","country":"China","region":"Beijing","url":"https://en.wikipedia.org/wiki/Yundou_juan","prepSummary":"芸豆巻（ユゥンドウジュエン）は北京の伝統的な菓子。 「芸豆」はインゲンマメの意。 通常は、餡をくるりと巻いたような円形や四角形をしている。インゲンマメをペースト状に煮込み、砂糖で味付けしたものを平たく伸ばし、その上に餡子をのせて巻きあげて作る。 白く、柔らかいが、サクサクしており、中が甘いのが特徴の菓子である。 もともとは庶民が食する菓子であったが、菓子売りの声を聞いた西太后が宮殿に呼び入れて、販売していた菓子を食したところ、非常に美味であったため、以降は宮廷の料理人にも作らせるようになり、宮廷菓子となり、西太后お気に入りの菓子となった……という逸話がある。 レストランなどでは、豌豆黄（エンドウ豆の羊羹）とセットで提供されることが多い。","views":136,"langs":["ja"],"langNames":{"ja":"芸豆巻"},"sourceLanguage":"ja","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zhajiangmian","name":"Zhajiangmian","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Zhajiangmian","ingredients":["Cumian","pork","fermented soybean paste"],"prepSummary":"Zhajiang sauce is normally made by simmering stir-fried diced ground pork or beef with salted fermented soybean paste. Low-fat dieters often use minced skinless chicken for the meat portion. Then, it is added onto boiled noodles. The topping of the noodles usually are sliced vegetables, including cucumber, radish, and pickled edamame, depending on the region. Chopped omelette or in lieu of extra firm tofu can also be alongside.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Billyzhajiang1.jpg/960px-Billyzhajiang1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Archon6812","licence":"CC BY-SA 3.0","leadFile":"Billyzhajiang1.jpg","views":66216,"langs":["ar","es","fr","id","ja","jv","ko","pt","sv","th","vi","zh"],"langNames":{"ar":"جاجيانغميان (طبق)","es":"Zha jiang mian","fr":"Zhajiang mian","id":"Zhajiangmian","ja":"炸醤麺","jv":"Zhajiangmian","ko":"자장몐","pt":"Zha jiang mian","sv":"Zhajiangmian","th":"จ๋าเจี้ยงเมี่ยน","vi":"Trác tương miến","zh":"炸醬麵"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chongqing cuisine","name":"Chongqing cuisine","country":"China","region":"Chongqing","url":"https://en.wikipedia.org/wiki/Chongqing_cuisine","prepSummary":"重庆市，简称渝、巴，别称山城、江城、雾都、桥都，是中华人民共和国直辖市、国家中心城市、超大城市，川东地区中心城市，国家重要先进制造业中心、西部金融中心、西部国际综合交通枢纽和国际门户枢纽。全市面积8.24万平方千米，是世界上市域人口最多的城市。 重庆位于中国西南部、长江上游地区，是中国中西部地区唯一的直辖市，是西部大开发的重要战略支点、“一带一路”和长江经济带重要联结点及内陆开放高地。 重庆市地跨北纬28度10分—32度13分，东经105度11分—110度11分之间的青藏高原同长江中下游平原的过渡地带，地处中国内陆西南部，长江上游地区，东部渝东接湖北、东南接湖南，渝南接贵州，渝西接四川，渝北接陕西，辖区东西长约470公里，南北宽约450公里，辖区总面积8.2403万平方公里。重庆是中国面积最大的直辖市，是一个集大城市、大农村、大山区、大库区为一体的组团式城市，其中主城区建成面积为877.78平方公里。 汽车和摩托车产业、电子信息业、装备制造业、 医药化工、材料工业、能源工业、消费品产业是重庆的支柱产业。重庆是全球最大的笔记本电脑生产基地。三峽大壩為內陸帶來了突破性的交通效益，並以重庆为运营中心的西部陆海新通道可輻射到東南亞洲海港，打通連接起全球市場的航運，2022年後已覆盖113个国家和地区的338个港口。位于重庆主城区嘉陵江和长江以北的两江新区是国家级新区（上海浦东、天津滨海后的","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Chongqing_Nightscape.jpg/960px-Chongqing_Nightscape.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay Huang","licence":"CC BY 2.0","leadFile":"Chongqing_Nightscape.jpg","views":66,"langs":["af","am","ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","ha","he","hi","hr","hu","hy","id","is","it","ja","ka","ko","ku","lt","lv","mg","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","sw","ta","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Chongqing","am":"ቾንግጪንግ","ar":"تشونغتشينغ","az":"Çuntsin","bg":"Чунцин","bn":"ছুংছিং","ca":"Chongqing","cs":"Čchung-čching","cy":"Chongqing","da":"Chongqing","de":"Chongqing","el":"Τσονγκτσίνγκ","es":"Chongqing","et":"Chongqing Shi","eu":"Chongqing","fa":"چونگ‌چینگ","fi":"Chongqing","fr":"Chongqing","ga":"Chongqing","gl":"Chongqing","ha":"Chongqing","he":"צ'ונגצ'ינג","hi":"चूंगचींग","hr":"Chongqing","hu":"Csungking","hy":"Չունցին","id":"Chongqing","is":"Chongqing","it":"Chongqing","ja":"重慶市","ka":"ჩუნცინი","ko":"충칭시","ku":"Chongqing","lt":"Čongčingas","lv":"Čuncjina","mg":"Chongqing","ml":"ചോങ്ചിങ്","mn":"Чунчин","mr":"चोंगछिंग","ms":"Chongqing","my":"ချုံချင့်မြို့","ne":"चोङकिङ","nl":"Chongqing","nb":"Chongqing","pa":"ਚੌਂਗਕਿੰਗ","pl":"Chongqing","pt":"Xunquim","ro":"Chongqing","ru":"Чунцин","sk":"Čunking","sl":"Čongčing","sr":"Чунгкинг","sv":"Chongqing","sw":"Chongqing","ta":"சோங்சிங்","th":"ฉงชิ่ง","tl":"Chongqing","tr":"Çongçing","uk":"Чунцін","ur":"چونگ چنگ","uz":"Chunsin","vi":"Trùng Khánh","zh":"重庆市"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mala (seasoning)","name":"Mala (seasoning)","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Mala_(seasoning)","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/JiaoMaJi.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bigvocab","licence":"CC BY-SA 4.0","leadFile":"JiaoMaJi.png","views":87965,"langs":["es","id","it","ja","jv","ko","lo","nb","th","uk","zh"],"langNames":{"es":"Salsa mala","id":"Mala (bumbu)","it":"Salsa mala","ja":"麻辣味","jv":"Mala","ko":"마라 (맛)","lo":"ໝາລ່າ","nb":"Malasaus","th":"หมาล่า","uk":"Мала (приправа)","zh":"麻辣醬"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mao xue wang","name":"Mao xue wang","country":"China","region":"Ciqikou","url":"https://en.wikipedia.org/wiki/Mao_xue_wang","ingredients":["blood curd","mala spice broth & chili oil"],"prepSummary":"Mao xue wang is typified by blood curds cooked in a mala-spice broth, featuring chili oil with dried chilies and Sichuan peppercorns floating on the surface. Typical additional ingredients include tripe, mung bean sprouts, lunch meat, tofu and other assorted offal.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Mao_Xuewang_1.jpg/960px-Mao_Xuewang_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Mao_Xuewang_1.jpg","views":1849,"langs":["zh"],"langNames":{"zh":"毛血旺"}},{"title":"Carya cathayensis","name":"Carya cathayensis","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Carya_cathayensis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Juglandaceae_Carya_cathayensis_1.jpg/960px-Juglandaceae_Carya_cathayensis_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NasserHalaweh","licence":"CC BY-SA 4.0","leadFile":"Juglandaceae_Carya_cathayensis_1.jpg","views":4313,"langs":["hu","sv","vi","zh"],"langNames":{"hu":"Kínai hikoridió","sv":"Carya cathayensis","vi":"Carya cathayensis","zh":"山胡桃"},"notFood":"a taxon","province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dongpo pork","name":"Dongpo pork","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Dongpo_pork","ingredients":["Pork belly"],"prepSummary":"東坡肉為江浙菜系中的一道名菜，相传为苏东坡以古法改良而创。其以豬肉加之醬油、冰糖、紹酒等調料慢火紅燒而成。一般採用二寸餘立方體狀、半肥半瘦的豬肉。元代倪瓚《雲林堂飲食制度集》中的「燒豬肉」已近似现代做法。明代馮夢龍和沈德符書中正式出現「東坡肉」一詞。 東坡肉於明代經海上貿易傳至琉球、日本。日本九州的角煮和琉球的羅火腿便衍生自東坡肉。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/BCfood12.JPG/960px-BCfood12.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Archon6812","licence":"Public domain","leadFile":"BCfood12.JPG","views":36032,"langs":["ca","de","es","fr","id","it","ja","jv","ko","nl","pa","th","tr","vi","zh"],"langNames":{"ca":"Porc Dongpo","de":"Dongpo Rou","es":"Cerdo de Dongpo","fr":"Porc Dongpo","id":"Babi Dongpo","it":"Maiale Dongpo","ja":"東坡肉","jv":"Dongpo babi","ko":"동파육","nl":"Dongpo-varkensvlees","pa":"ਡੋਂਗਪੋ ਸੂਰ","th":"หมูตงพัว","tr":"Dongpo domuz eti","vi":"Thịt kho Đông Pha","zh":"东坡肉"},"sourceLanguage":"zh","province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dragon Well Manor","name":"Dragon Well Manor","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Dragon_Well_Manor","views":1456,"province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Longjing tea","name":"Longjing tea","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Longjing_tea","prepSummary":"Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. The actions of these enzymes are stopped by \"firing\" (heating in pans) or by steaming the leaves before they dry out completely. As with other green teas (and white teas), Longjing tea leaves undergo minimal oxidation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Longjing_tea.jpg/960px-Longjing_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Longjing_tea.jpg","views":74002,"langs":["ar","de","fi","fr","hu","hy","id","ja","ko","nb","nl","pa","pl","ru","sl","sv","tr","uk","vi","zh"],"langNames":{"ar":"شاي لونغ جينغ","de":"Long Jing","fi":"Xihu Longjing","fr":"Long Jing","hu":"Longjing tea","hy":"Լոնծին թեյ","id":"Teh Longjing","ja":"龍井茶","ko":"용정차","nl":"Longjingthee","nb":"Longjing-te","pa":"ਲੋਂਗਜਿੰਗ ਚਾਹ","pl":"Herbata Longjing","ru":"Лунцзин (чай)","sl":"Čaj Longdžing","sv":"Longjing-te","tr":"Longjing çayı","uk":"Лун Цзин","vi":"Trà Long Tỉnh","zh":"龙井茶"},"province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lou Wai Lou","name":"Lou Wai Lou","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Lou_Wai_Lou","prepSummary":"楼外楼，位于中国浙江省杭州市西湖孤山路30号，是杭州市区传统菜馆之一，由杭州西湖风景名胜区管理委员会管理。该菜馆紧邻西湖，与中山公园、西泠印社相邻。相传创建于清朝道光二十八年（1848年）。楼外楼被原国内贸易部评定为“中华老字号”。 该菜馆规模较大，可同时接待1000余位顾客。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Louwailou_Restaurant_in_Gushan_Road_02_2018-01.jpg/960px-Louwailou_Restaurant_in_Gushan_Road_02_2018-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"猫猫的日记本","licence":"CC BY-SA 4.0","leadFile":"Louwailou_Restaurant_in_Gushan_Road_02_2018-01.jpg","views":1928,"langs":["zh"],"langNames":{"zh":"楼外楼"},"sourceLanguage":"zh","notFood":"a restaurant","province":"Hangzhou Shi","city":"Hangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Airplane olive","name":"Airplane olive","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Airplane_olive","prepSummary":"甘草欖，又稱飛機欖，最先出現於廣州，之後來到香港。是把橄欖用鹽及甘草等藥材醃製而成，甘草味濃，酸中帶甜，不容易變壞。在1950年代至1970年代，甘草欖的流動小販斜背著欖型的容器，在民居街上沿途賣。因當時的唐樓高度有限，只得數層，買家從陽台扔錢給街上的小販，之后小販則扔給買家甘草欖，訓練有素，如放紙飛機，所以有飛機欖的別稱。 在香港，有人稱「飛機欖之父」郭鑒基（1924年-2013年12月9日），在14歲時，從掟石頭取得靈感，與三名友人合夥買入當時流行廣州小食「欖子」，再混入甘草、陳皮、丁香、玉桂、鹽、糖等香料醃製後包裝，以獨創的「掟上樓」的方式銷售。據說他醃製的飛機欖酸中帶甜，亦不易變壞，而且甘草，有止咳、潤喉等功效，頗受街坊歡迎。在1970年代高峰時期，他每天做2小時就拋約200份（大約10斤）的飛機欖。","views":1377,"langs":["zh"],"langNames":{"zh":"飛機欖"},"sourceLanguage":"zh"},{"title":"The Banquet (1991 film)","name":"The Banquet (1991 film)","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/The_Banquet_(1991_film)","prepSummary":"《豪門夜宴》，是1991年的一部為賑濟1991年華東水災而以極短時間構思和拍攝的「香港演藝界忘我大電影」，改编自1959年的同名粤语长片。當時香港大部分知名藝人都在本片中出現，可以說是一部“全明星”出演的電影，本片亦是徐克和張堅庭唯一一部聯合執導的電影。有趣的是，虽然有周星驰免费出演，但是本片和1991年的其他周星驰电影相比，票房偏低。2018年10月27日為世界視聽遺產日，澳門影視製作文化協會及國際電影電視和試聽交流理事會在澳門的戀愛電影館播放此電影的復刻版。 此外，本片是目前唯一一套集合5位港姐冠軍（梁韻蕊、謝寧、楊寶玲、李嘉欣、陳法蓉）+1位亞軍（張曼玉）共同參與演出的電影。","leadFile":"The_Banquet_1991_poster.jpg","views":12136,"langs":["fr","id","th","vi","zh"],"langNames":{"fr":"The Banquet (film, 1991)","id":"The Banquet (film 1991)","th":"108 รวย พ่อให้มา","vi":"Hào môn dạ yến","zh":"豪門夜宴 (1991年電影)"},"sourceLanguage":"zh","notFood":"a film"},{"title":"Barquillo","name":"Barquillo","country":"Spain","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Barquillo","prepSummary":"El barquillo es un dulce originario de España que se puede encontrar comúnmente en este país, así como en Hispanoamérica y las Filipinas. Consiste en una lámina delgada de pasta sin levadura hecha con harina, agua y azúcar o miel. Los modernos llevan otros ingredientes como: clara de huevo, mantequilla, aceite, canela, coco rallado, piel o esencia de limón o vainilla y pueden estar parcialmente o totalmente cubiertos de chocolate. También pueden estar rellenos de: nata, dulce de leche, crema o chocolate. Además, pueden estar espolvoreados con virutas de chocolate, azúcar glas o canela. En Madr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Barquillos_-_San_Isidro.JPG/960px-Barquillos_-_San_Isidro.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0","leadFile":"Barquillos_-_San_Isidro.JPG","views":11874,"langs":["es","eu","fr","hy","it","ja","jv","ru","zh"],"langNames":{"es":"Barquillo","eu":"Barkillo (janaria)","fr":"Barquillo","hy":"Բարքիլո","it":"Barquillo","ja":"バルキージョ","jv":"Barquillo","ru":"Баркильо","zh":"蛋卷"},"sourceLanguage":"es"},{"title":"Bing sutt","name":"Bing sutt","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Bing_sutt","prepSummary":"冰室，又名冰廳，廣州話用以稱呼冷飲店。其是南粵地方一種主要售賣冷飲、冰淇淋及冰沙等冷凍食品的飲食場所，起源發跡於廣州。過往廣州的冰室會經營冰淇淋、凍奶、冰水，兼營咖啡、奶茶等熱飲和西式糕點，香港冰室由於法例限定持有「小食牌照」，只能售賣飲品、三明治、糕餅等，而不能供應即時製作如炒飯、小菜等主食。後來，不少香港冰室改領到食肆牌照，轉型為茶餐廳，雖稱「冰室」但運作模式及供應的食品與茶餐廳無異","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/HK_Sheung_Wan_%E4%B8%8A%E7%92%B0_%E6%91%A9%E7%BE%85%E4%B8%8A%E8%A1%97_Lower_Lascar_Row_%E6%A8%82%E8%8F%AF%E5%86%B0%E7%AA%92_sidewalk_cafe_June-2012.JPG/960px-HK_Sheung_Wan_%E4%B8%8A%E7%92%B0_%E6%91%A9%E7%BE%85%E4%B8%8A%E8%A1%97_Lower_Lascar_Row_%E6%A8%82%E8%8F%AF%E5%86%B0%E7%AA%92_sidewalk_cafe_June-2012.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tungpengmaliu","licence":"CC BY-SA 3.0","leadFile":"HK_Sheung_Wan_上環_摩羅上街_Lower_Lascar_Row_樂華冰窒_sidewalk_cafe_June-2012.JPG","views":7537,"langs":["ja","jv","zh"],"langNames":{"ja":"氷室 (飲食店)","jv":"Bing sutt","zh":"冰室"},"sourceLanguage":"zh"},{"title":"Black Sheep Restaurants","name":"Black Sheep Restaurants","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Black_Sheep_Restaurants","views":4162,"notFood":"a business"},{"title":"Gai lan","name":"Gai lan","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Gai_lan","prepSummary":"芥藍（学名：），俗作芥蘭，又名隔藍、格藍菜、隔暝仔菜，是甘蓝的一个变种，属薹用甘蓝。 芥藍是華南的傳統蔬菜。北宋蘇軾在被貶惠州期間就寫詩《雨後行菜圃》称赞「芥藍如菌蕈，脆美牙頰響」。元代廣州地方志《南海志》以及明代的兩廣、福建、江西地方志亦載有「芥藍」。「芥蘭」之名出现於明代，魯鐸曾提到自己从嶺表獲得「芥蘭」的種子。不過明代只有極少數地方志寫作「芥蘭」，這一名稱直到清代才開始流行。 芥藍是一、二年生草本植物，莖粗壯、直立，分枝性強，邊緣波狀或有小齒，總狀花序，花白或黄色，嫩花莖作蔬菜，叶面有一层蜡。依花色分為“白花芥藍”與“黃花芥藍”，若依葉形則分為尖葉種和圓葉種。在香港最合適的播種時間為十月至明年四月，大約50至125日會有收成。芥藍一般在幼嫩時全株連根採收，或只摘取嫩葉及花蕾食用，因莖皮較粗硬不易咀嚼。","photo":"https://upload.wikimedia.org/wikipedia/commons/9/90/Gailan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kowloonese","licence":"CC BY-SA 3.0","leadFile":"Gailan.jpg","views":109989,"langs":["ar","ca","de","es","eu","fa","fi","fr","he","hu","id","it","ja","ko","ms","my","nl","th","zh"],"langNames":{"ar":"غاي لان","ca":"Bròquil xinès","de":"Kai-lan","es":"Brassica oleracea var. alboglabra","eu":"Kai-lan","fa":"کلم‌برگ چینی","fi":"Härmekaali","fr":"Brocoli chinois","he":"ברוקולי סיני","hu":"Kínai brokkoli","id":"Kailan","it":"Broccolo cinese","ja":"カイラン","ko":"가이란","ms":"Kailan","my":"ကိုက်လန်","nl":"Kailan","th":"คะน้า","zh":"芥藍"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Cantonese restaurant","name":"Cantonese restaurant","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Cantonese_restaurant","prepSummary":"粵式酒樓（又叫粵式酒家），是一種廣東式酒樓，起源於廣東。粵式酒樓的前身是粵式茶樓及酒樓，茶樓主要是喝茶和吃點心（統稱「飲茶」）的地方，並不會有其他菜式供應。另一方面，從前的酒樓主要是舉行宴會的地方。現時酒樓已成為廣東、廣西部份地區和香港的主流飲食地方。現今的酒樓主要會售賣點心，午市和晚市亦會提供炒粉麵飯、小菜及燒味等中式食品。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/HK_Sai_Kung_Seafood_Street_n_restaurants.JPG/960px-HK_Sai_Kung_Seafood_Street_n_restaurants.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Au Manwen~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 2.5","leadFile":"HK_Sai_Kung_Seafood_Street_n_restaurants.JPG","views":4387,"langs":["ca","es","eu","ja","ms","zh"],"langNames":{"ca":"Restaurant cantonès","es":"Restaurante cantonés","eu":"Kantondar jatetxe","ja":"酒楼 (広東式)","ms":"Restoran Kantonis","zh":"粵式酒樓"},"sourceLanguage":"zh"},{"title":"Cha chaan teng","name":"Cha chaan teng","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Cha_chaan_teng","prepSummary":"茶餐廳，又名冰室，俗稱茶記，是一種起源於香港的食肆，主要提供港式西餐，在香港及澳門是平民化的餐飲場所，過往在香港到茶餐廳用餐又常被稱為「飲西茶」，從而與上茶樓的「飲唐茶」或簡稱「飲茶」區分。隨着香港人口遷移及香港文化的傳播，在中國大陸、台灣及歐美地區均有茶餐廳。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Cha_Chaan_Teng_7267.JPG/960px-Cha_Chaan_Teng_7267.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T1NH0 (talk)","licence":"CC BY-SA 3.0","leadFile":"Cha_Chaan_Teng_7267.JPG","views":77516,"langs":["ar","de","es","fr","hy","ja","ko","pt","ru","th","vi","zh"],"langNames":{"ar":"تشا تشان تنغ","de":"Cha chaan teng","es":"Cha chaan teng","fr":"Cha chaan teng","hy":"Հոնկոնգյան ոճի թեյարաններ","ja":"茶餐庁","ko":"차찬텡","pt":"Cha chaan teng","ru":"Чхачханьтхэн","th":"ฉ่าช้านแท้ง","vi":"Cha chaan teng","zh":"茶餐廳"},"sourceLanguage":"zh"},{"title":"The Chinese Feast","name":"The Chinese Feast","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/The_Chinese_Feast","leadFile":"ChinesefeastMovie.jpg","views":6151,"langs":["de","fa","fr","ja","ko","zh"],"langNames":{"de":"Das Bankett des Kaisers","fa":"ضیافت چینی (فیلم ۱۹۹۵)","fr":"Le Festin chinois","ja":"金玉満堂/決戦!炎の料理人","ko":"금옥만당","zh":"金玉滿堂 (1995年電影)"},"notFood":"a film"},{"title":"Chinese shortbread","name":"Chinese shortbread","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Chinese_shortbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/%E5%85%89%E9%85%A5%E9%A4%85o.jpg/960px-%E5%85%89%E9%85%A5%E9%A4%85o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Okstartnow","licence":"Public domain","leadFile":"光酥餅o.jpg","views":780,"langs":["zh"],"langNames":{"zh":"光酥餅"}},{"title":"ChoyChoy","name":"ChoyChoy","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/ChoyChoy","views":184},{"title":"Curry beef turnover","name":"Curry beef turnover","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Curry_beef_turnover","ingredients":["Curry beef"],"prepSummary":"El triángulo de curry es un tipo de pastel chino. Es uno de los pasteles estándar de Hong Kong, siendo muchos más raro encontrarlo en las panaderías de barrios chinos extranjeros. Junto a otros pasteles salados (con relleno de cerdo o pollo) puede encontrarse en panaderías cerca de Orchard St. en Manhattan, donde parece estar disponible diariamente. No debe confundirse con el hojaldre de curry malayo y singapurés. El pastel tiene forma de media luna, con un relleno de curry de ternera en el centro. La corteza es gruesa y quebradiza.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c0/CurryBeef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"CurryBeef.jpg","views":2799,"langs":["es"],"langNames":{"es":"Triángulo de curry"},"sourceLanguage":"es"},{"title":"Dai pai dong","name":"Dai pai dong","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Dai_pai_dong","prepSummary":"大牌檔又稱大排檔或茶檔，是源於香港在十九世紀中葉設立的小販發牌制度而出現的一種食肆，這類在街頭露天經營熟食的大牌檔，因為食物種類繁多而且價格低廉，所以深受中下階層歡迎，在1950年代至1960年代更進入全盛時期，成為香港飲食文化重要組成部分，後來在廣東地區也成為一種很受歡迎的街頭露天食肆（或臨街經營食肆），可是在香港的大牌檔卻因為經濟發展而日漸式微，至近年方受到社會重視及加強保育。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Dai_pai_dong_Central.jpg/960px-Dai_pai_dong_Central.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"K.C. Tang","licence":"CC BY-SA 3.0","leadFile":"Dai_pai_dong_Central.jpg","views":22268,"langs":["es","hy","id","zh"],"langNames":{"es":"Dai pai dong","hy":"Տա Պայ Տան","id":"Dai pai dong","zh":"大牌檔"},"sourceLanguage":"zh"},{"title":"Egg waffle","name":"Egg waffle","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Egg_waffle","ingredients":["Eggs","sugar","flour","evaporated milk"],"prepSummary":"Egg waffles are made from a sweet, egg-rich batter that is cooked on a hot griddle, a special frying pan with small round cells (resembling an æbleskiver pan but with a higher number of smaller round cells). The griddle is set on hot coals in the fire, or more commonly on an electrical heater. The batter is poured over the special frying pan and heated; the small ovals of egg waffles are thus formed. The crucial key to preparing a crispy egg waffle is to turn over the pan quickly after the batter is poured into the hot frying pan. This could create an egg waffle that is crispy on top, and cake-like on the bottom.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/HK_Lower_Wong_Tai_Sin_Eatate_Tung_Tau_Tsuen_Road_n_Ching_Tak_Street_%E9%9B%9E%E8%9B%8B%E4%BB%94.JPG/960px-HK_Lower_Wong_Tai_Sin_Eatate_Tung_Tau_Tsuen_Road_n_Ching_Tak_Street_%E9%9B%9E%E8%9B%8B%E4%BB%94.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Morsesp3","licence":"CC BY-SA 3.0","leadFile":"HK_Lower_Wong_Tai_Sin_Eatate_Tung_Tau_Tsuen_Road_n_Ching_Tak_Street_雞蛋仔.JPG","views":26781,"langs":["es","fr","id","ja","jv","ko","lt","pa","ru","uk","vi","zh"],"langNames":{"es":"Gai daan jai","fr":"Gai daan jai","id":"Wafel telur","ja":"鶏蛋仔","jv":"Waffle endhog","ko":"가이단자이","lt":"Kiaušinių vafliai","pa":"ਅੰਡੇ ਦੇ ਵੇਫਲ","ru":"Гонконгские вафли","uk":"Гонконзькі вафлі","vi":"Bánh trứng gà non","zh":"雞蛋仔"}},{"title":"French roll","name":"French roll","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/French_roll","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Bread_rolls_at_a_bakery_%28cropped%29.jpg/960px-Bread_rolls_at_a_bakery_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Tamron 28-75mm f/2.8","licence":"GFDL 1.2","leadFile":"Bread_rolls_at_a_bakery_(cropped).jpg","views":8762,"langs":["af","ar","cy","da","de","fa","fi","fr","he","hr","hu","id","it","ja","jv","kn","ko","ms","nb","nl","pl","sv","uk","vi","zh"],"langNames":{"af":"Broodrolletjie","ar":"لفافة خبز","cy":"Rhôl fara","da":"Rundstykke","de":"Brötchen","fa":"نان رول","fi":"Sämpylä","fr":"Petit pain","he":"לחמנייה","hr":"Pecivo","hu":"Zsemle","id":"Roti gulung","it":"Panino (pagnotta)","ja":"ロールパン","jv":"Roti gulung","kn":"ಬ್ರೆಡ್ ರೋಲ್","ko":"롤빵","ms":"Roti gulung","nl":"Broodje","nb":"Rundstykke","pl":"Bułka","sv":"Småfranska","uk":"Сайка (хліб)","vi":"Bánh mì ổ nhỏ","zh":"圆面包"},"originClaims":["Italy","Russia","Germany"]},{"title":"Glebionis coronaria","name":"Glebionis coronaria","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Glebionis_coronaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Glebionis_February_2008-1.jpg/960px-Glebionis_February_2008-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alvesgaspar","licence":"CC BY-SA 3.0","leadFile":"Glebionis_February_2008-1.jpg","views":40875,"langs":["ar","as","az","bg","bn","ca","cs","cy","de","es","fa","fi","fr","he","id","it","ja","ko","ms","nb","nl","pl","pt","ru","sk","sv","th","uk","vi","zh"],"langNames":{"ar":"أقحوان تاجي","as":"বাবৰি শাক","az":"Glebionis coronaria","bg":"Ядлива хризантема","bn":"তোড়া চন্দ্রমল্লিকা","ca":"Coronària","cs":"Zlateň věncová","cy":"Melyn-yr-ŷd coronog","de":"Kronenwucherblume","es":"Glebionis coronaria","fa":"داودی خوراکی","fi":"Kruunusuvikakkara","fr":"Glebionis coronaria","he":"חרצית עטורה","id":"Serunai sayur","it":"Glebionis coronaria","ja":"シュンギク","ko":"쑥갓","ms":"Glebionis coronaria","nl":"Gekroonde ganzenbloem","nb":"Kronkrage","pl":"Złocień wieńcowy","pt":"Glebionis coronaria","ru":"Златоцвет увенчанный","sk":"Chryzantémovka vencovitá","sv":"Kranskrage","th":"ตั้งโอ๋","uk":"Glebionis coronaria","vi":"Tần ô","zh":"茼蒿"},"notFood":"a taxon"},{"title":"The God of Cookery","name":"The God of Cookery","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/The_God_of_Cookery","prepSummary":"是一部於1996年上映，商戰及喜劇題材的香港電影，由周星馳和李力持共同執行導演職務，潘健君擔任動作設計，本片是星輝海外有限公司成立後製作的第一部打響頭炮創業作品。本片為周星馳重要的代表作之一，在中港台各地造成很大迴響。在香港的票房收入4086萬元，位列香港年度華語片第二位。 此片是周星馳與吳孟達繼《審死官》後再次扮演對立角色。","leadFile":"GodOfCookery.jpg","views":32905,"langs":["es","fa","fr","id","it","ja","ko","ru","vi","zh"],"langNames":{"es":"God of Cookery","fa":"خدای آشپزی","fr":"The God of Cookery","id":"The God of Cookery","it":"God of Cookery","ja":"食神 (映画)","ko":"식신 (영화)","ru":"Бог кулинарии","vi":"Thần ăn","zh":"食神 (電影)"},"sourceLanguage":"zh","notFood":"a film"},{"title":"Herbal tea shop","name":"Herbal tea shop","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Herbal_tea_shop","photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/Herbal_Tea_Shops.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Map cla1401","licence":"CC BY-SA 3.0","leadFile":"Herbal_Tea_Shops.jpg","views":1458,"langs":["zh"],"langNames":{"zh":"涼茶舖"}},{"title":"Kung Fu Chefs","name":"Kung Fu Chefs","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Kung_Fu_Chefs","leadFile":"Kung_Fu_Chefs_poster.jpg","views":11974,"langs":["cy","fr","ja","vi","zh"],"langNames":{"cy":"Cogyddion Kung Fu","fr":"Kung Fu Chefs","ja":"カンフーシェフ","vi":"Đầu bếp Kung Fu","zh":"功夫廚神"},"notFood":"a film"},{"title":"Kweilin Street Night Market","name":"Kweilin Street Night Market","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Kweilin_Street_Night_Market","prepSummary":"桂林街，是香港深水埗區一條街道，其道路名稱取自廣西桂林市，並與北河街大致平行。桂林街店舖主要售賣電器及電腦產品為主，也有部份售賣二手衣服及鞋子的店鋪。 新亞書院始創時期，是位於桂林街的唐樓之上。只有三、四樓的六個單位，三樓為辦公室、學生宿舍和錢穆、唐君毅、張丕介的住所。","views":598,"langs":["ja","zh"],"langNames":{"ja":"桂林夜市","zh":"桂林街"},"sourceLanguage":"zh"},{"title":"Lemon chicken","name":"Lemon chicken","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Lemon_chicken","ingredients":["ChickenLemon sauce"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7e/Lemonchicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Frances Ellen","licence":"CC BY-SA 2.0","leadFile":"Lemonchicken.jpg","views":26545,"langs":["ar","es","fa","fr","it","ja","jv","ko","ta","zh"],"langNames":{"ar":"دجاج بالليمون","es":"Pollo al limón","fa":"مرغ لیمویی","fr":"Poulet au citron","it":"Pollo al limone","ja":"レモンチキン","jv":"Pitik lémon","ko":"레몬 치킨","ta":"எலுமிச்சை கோழி","zh":"西檸雞"}},{"title":"Magic Chef (TV series)","name":"Magic Chef (TV series)","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Magic_Chef_(TV_series)","leadFile":"MagicChef.jpg","views":1432,"langs":["zh"],"langNames":{"zh":"伙頭智多星 (電視劇)"},"notFood":"a television series"},{"title":"Maltose crackers","name":"Maltose crackers","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Maltose_crackers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Maltose_cracker-hk_snack.jpg/960px-Maltose_cracker-hk_snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyhon4","licence":"CC BY-SA 4.0","leadFile":"Maltose_cracker-hk_snack.jpg","views":2089,"langs":["jv","tr","zh"],"langNames":{"jv":"Krèker maltosa","tr":"Maltoz krakeri","zh":"麥芽糖夾餅"}},{"title":"Mobile Softee","name":"Mobile Softee","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Mobile_Softee","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/HK_MobileSoftee_FoTanHeadquarters.JPG/960px-HK_MobileSoftee_FoTanHeadquarters.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chong Fat","licence":"CC BY-SA 3.0","leadFile":"HK_MobileSoftee_FoTanHeadquarters.JPG","views":3746,"notFood":"a business"},{"title":"One bowl with two pieces","name":"One bowl with two pieces","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/One_bowl_with_two_pieces","prepSummary":"Одна піала з двома шматочками – ідіоматичний вираз, поширений у чайній культурі Гонконгу. Термін описує традиційний формат кантонського сніданку (Ям ча), що складається з однієї піали чаю та двох порцій дім-самів («делікатесів, що доповнюють чай»). У кантонських ресторанах минулого чай подавали не в сучасних чайниках, а в піалах. Дім-сам не був розміром з один укус. Натомість, чимало з них були просто великими булочками, такими що дві з них легко наповнювали шлунок. Прикладом є курячі кульки дай бао (雞球大包, дослівно «Велика булочка з курячими кульками », що означає булочка з курячою начинкою","views":3144,"langs":["uk"],"langNames":{"uk":"Одна піала з двома шматочками"},"sourceLanguage":"uk"},{"title":"Pickled onion","name":"Pickled onion","country":"United Kingdom","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Pickled_onion","ingredients":["Onion"],"prepSummary":"Las cebollas encurtidas (cebolletas o cebollitas) se trata de un encurtido elaborado con cebollas de diferentes clases. Son muy empleadas como aperitivos en algunas gastronomías. Existen variantes de cebollas de pequeño tamaño (de apenas un par de centímetros de diámetro) que se emplean exclusivamente para el encurtido.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Rew13d10-805_Pickled_Onions.JPG/960px-Rew13d10-805_Pickled_Onions.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roly Williams","licence":"CC BY-SA 3.0","leadFile":"Rew13d10-805_Pickled_Onions.JPG","views":35165,"langs":["es","fa","fi","he","id","jv","ms","nl","sv","uk"],"langNames":{"es":"Cebollas encurtidas","fa":"ترشی پیاز","fi":"Hillosipuli","he":"בצל כבוש","id":"Bawang acar","jv":"Pangaseman brambang","ms":"Jeruk bawang","nl":"Zilverui","sv":"Syltlök","uk":"Маринована цибуля"},"sourceLanguage":"es"},{"title":"Pig blood curd","name":"Pig blood curd","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Pig_blood_curd","ingredients":["Pig blood"],"prepSummary":"Pig blood curd is solid pig blood. Manufacturers coagulate fresh blood by letting it sit in a clean container for around 10 minutes. The blood cube is cut into smaller pieces, then heated in a pot with medium heat with water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Pig_blood_curd_-_01.jpg/960px-Pig_blood_curd_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna Frodesiak","licence":"CC0","leadFile":"Pig_blood_curd_-_01.jpg","views":31837,"langs":["jv","vi","zh"],"langNames":{"jv":"Dadih getih babi","vi":"Huyết heo","zh":"猪血"}},{"title":"Poon choi","name":"Poon choi","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Poon_choi","prepSummary":"Three days are traditionally required for preparing and cooking the meal. On the first day, firewood is gathered from the mountains and chopped, following practice when liquefied petroleum gas was unavailable due to beliefs that wood is stronger and longer lasting than LPG, producing a distinct flavor. On the second day, fresh ingredients are purchased for flavor and because some in rural communities lack refrigerators. Since traditional Poon choi is used for festive banquets in ancestral halls, it is considered disrespectful to the ancestors and gods if canned, frozen, or ready-to-eat products are used. Pork is stewed over the third day, starting in the early morning.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Pun_Choi_at_chinese_new_year.jpg/960px-Pun_Choi_at_chinese_new_year.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoffreyrabbit","licence":"CC BY-SA 4.0","leadFile":"Pun_Choi_at_chinese_new_year.jpg","views":16002,"langs":["es","ja","jv","zh"],"langNames":{"es":"Pun choi","ja":"盆菜","jv":"Poon choi","zh":"盆菜"}},{"title":"Red bean ice","name":"Red bean ice","country":"China","region":"Hong Kong drinks","url":"https://en.wikipedia.org/wiki/Red_bean_ice","ingredients":["azuki bean","rock sugar","evaporated milk"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Ice_kachang.jpg/960px-Ice_kachang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"K.C. Tang","licence":"CC BY-SA 3.0","leadFile":"Ice_kachang.jpg","views":6169,"langs":["ar","es","fr","id","jv","ko","zh"],"langNames":{"ar":"مثلج فاصولياء","es":"Helado de judía azuki","fr":"Red bean ice","id":"Es kacang merah","jv":"Ès kacang abang","ko":"훙다우빙","zh":"紅豆冰"}},{"title":"Rejuvenation of dai pai dong","name":"Rejuvenation of dai pai dong","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Rejuvenation_of_dai_pai_dong","views":854},{"title":"Shogun and Little Kitchen","name":"Shogun and Little Kitchen","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Shogun_and_Little_Kitchen","leadFile":"ShogunandLittleKitchen.jpg","views":1685,"langs":["zh"],"langNames":{"zh":"伙頭福星"},"notFood":"a film"},{"title":"Siu yeh","name":"Siu yeh","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Siu_yeh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Street_food_in_Causeway_Bay.JPG/960px-Street_food_in_Causeway_Bay.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrokenSphere","licence":"CC BY-SA 3.0","leadFile":"Street_food_in_Causeway_Bay.JPG","views":10365,"langs":["zh"],"langNames":{"zh":"消夜"}},{"title":"Steam minced pork","name":"Steam minced pork","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Steam_minced_pork","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Steamed_Minced_Pork_with_Salt_Duck_Egg.jpg/960px-Steamed_Minced_Pork_with_Salt_Duck_Egg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Steamed_Minced_Pork_with_Salt_Duck_Egg.jpg","views":3745,"langs":["jv","pa","zh"],"langNames":{"jv":"Babi giling kukus","pa":"ਭਾਫ਼ ਨਾਲ ਬਾਰੀਕ ਕੀਤਾ ਸੂਰ ਦਾ ਮਾਸ","zh":"蒸肉餅"}},{"title":"Stinky tofu","name":"Stinky tofu","country":"Taiwan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Stinky_tofu","ingredients":["fermented tofu"],"prepSummary":"Unlike cheese, stinky tofu fermentation does not have a fixed formula for starter bacteria; wide regional and individual variations exist in manufacturing and preparation. The traditional method of producing stinky tofu is to prepare a brine made from fermented milk, vegetables, and meat; the brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs. The brine fermentation can take as long as several months. Modern factories often use quicker methods to mass-produce stinky tofu. Fresh tofu is marinated in prepared brine for only a day or two, especially for fried or boiled cooking purposes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Stinkender_Tofu_1.JPG/960px-Stinkender_Tofu_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pilzland","licence":"CC0","leadFile":"Stinkender_Tofu_1.JPG","views":91231,"langs":["ar","bn","ca","de","el","es","fr","id","it","ja","jv","ko","ms","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ar":"توفو نتن","bn":"চৌ তৌফু","ca":"Tofu pudent","de":"Stinkender Tofu","el":"Βρομερό τόφου","es":"Tofu maloliente","fr":"Tofu puant","id":"Tahu busuk","it":"Tofu puzzolente","ja":"臭豆腐","jv":"Tahu kecing","ko":"취두부","ms":"Tauhu busuk","pt":"Tofu fedido","ru":"Вонючий тофу","th":"เต้าหู้เหม็น","tr":"Kokmuş tofu","uk":"Смердючий тофу","vi":"Đậu phụ thối","zh":"臭豆腐"}},{"title":"Hong Kong street food","name":"Hong Kong street food","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Hong_Kong_street_food","prepSummary":"香港街頭小食的發展源遠流長，因為香港島四面環海、漁產豐富，因此海鮮是街頭常見的料理種類之一。從19世紀開始，香港已開始有路邊攤檔，它們都是為了維持生計以及照顧社會低下層人士的飲食所需而出現的，到現在，所出售的食物仍是街頭所售的小食，因此極受歡迎。 香港街頭小食的種類很多，例如雞蛋仔、碗仔翅、臭豆腐、魚蛋、咖喱魚蛋、牛丸、貢丸、砵仔糕、牛雜、格仔餅、炸魷魚鬚、 串燒、燒賣、煎釀三寶、腸粉、糯米糍等等都屬此類，它們大多以紙袋、紙碗或發泡膠盒盛載，而以竹簽或膠匙食用，即買即食，沒有任何餐桌等設備。從香港街頭小食的特色與發展，可見香港人獨有的香港飲食文化特色。香港人除了平日生活節奏快捷、工作速度快以外，在飲食方面亦可顯出港人講求快速的心態，不但吃得快，連製作食物的也要快速，才能在社會生存，街頭小食恰好顯示出這個特點。根據《蘋果日報》在2002年8月8日的一篇報道估計，香港人當時每日便吃掉55噸，約375萬粒的魚蛋，數量驚人，從此可見香港人對街頭小食的熱愛。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Street_food1.jpg/960px-Street_food1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Reimaining english","licence":"CC BY-SA 4.0","leadFile":"Street_food1.jpg","views":5992,"langs":["es","zh"],"langNames":{"es":"Comida callejera de Hong Kong","zh":"香港街頭小吃"},"sourceLanguage":"zh"},{"title":"Suckling pig","name":"Suckling pig","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Suckling_pig","prepSummary":"According to Larousse Gastronomique, a piglet – in French a – is defined as a sucking-pig if it is below the age of two months. The Oxford Dictionary of Food and Nutrition defines the age as four to five weeks. It may weigh as little as three or four kilos (6.6 – 8.8 lbs).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Cochinillos-Mercado_de_la_Cebada.jpg/960px-Cochinillos-Mercado_de_la_Cebada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Cochinillos-Mercado_de_la_Cebada.jpg","views":90277,"langs":["ar","ca","de","es","fr","ha","hr","id","it","ja","jv","ko","nl","pa","pt","sl","sw","vi"],"langNames":{"ar":"خنزير الرضاعة","ca":"Garrí","de":"Spanferkel","es":"Lechón","fr":"Cochon de lait","ha":"Alade mai shayarwa","hr":"Odojak","id":"Anak babi","it":"Maialino da latte","ja":"乳飲み仔豚","jv":"Gembluk","ko":"애저 (돼지)","nl":"Speenvarken","pa":"ਦੁੱਧ ਚੁੰਘਦਾ ਸੂਰ","pt":"Leitão","sl":"Odojek","sw":"Suckling pig","vi":"Lợn sữa"}},{"title":"Sweetheart cake","name":"Sweetheart cake","country":"China","region":"Cantonese-speaking areas","url":"https://en.wikipedia.org/wiki/Sweetheart_cake","ingredients":["Winter melon","almond paste","sesame","five spice powder"],"course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a6/Wifecake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong at English Wikipedia","licence":"Public domain","leadFile":"Wifecake.jpg","views":28708,"langs":["ar","de","es","id","it","ja","jv","ko","ms","vi","zh"],"langNames":{"ar":"كعكة الحبيبة","de":"Laopo-Kuchen","es":"Pastelillo de esposa","id":"Kue kekasih","it":"Lao po bing","ja":"老婆餅","jv":"Kuwé bojo","ko":"로우포벵","ms":"Kuih buah hati","vi":"Bánh bà xã","zh":"老婆餅"}},{"title":"Three Fried Stuffed Treasures","name":"Three Fried Stuffed Treasures","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Three_Fried_Stuffed_Treasures","prepSummary":"Dace fish is smashed into a paste. The dace fish paste is flavoured with preserved mandarin peel, cilantro, green onion, and other seasonings like white pepper and salt. It is common for flour to be added into the paste to reduce the cost of fish. Vegetables such as aubergine and bell pepper are sliced and the centre is scooped out and emptied. The fish paste is stuffed into the emptied vegetables. The fish paste is sometimes stuffed into tofu.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Fried_Pieces_of_Tofu.JPG/960px-Fried_Pieces_of_Tofu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Earthengine assumed (based on copyright claims).","licence":"CC BY-SA 2.5","leadFile":"Fried_Pieces_of_Tofu.JPG","views":3729,"langs":["zh"],"langNames":{"zh":"煎釀三寶"}},{"title":"Tin Hau Food Square","name":"Tin Hau Food Square","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Tin_Hau_Food_Square","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2c/Tin_Hau_Food_Square.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yikkkwok4","licence":"CC BY-SA 4.0","leadFile":"Tin_Hau_Food_Square.png","views":518},{"title":"Traditional candies in Hong Kong","name":"Traditional candies in Hong Kong","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Traditional_candies_in_Hong_Kong","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Traditional_candy1.jpg/960px-Traditional_candy1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Reimaginingenglish1415","licence":"CC BY-SA 3.0","leadFile":"Traditional_candy1.jpg","views":2707,"langs":["hy","zh"],"langNames":{"hy":"Հոնկոնգի ավանդական կոնֆետներ","zh":"香港傳統糖果"}},{"title":"XO sauce","name":"XO sauce","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/XO_sauce","ingredients":["dried scallop","chilli peppers","Jinhua ham","dried shrimp","garlic","vegetable oil"],"prepSummary":"XO醬是一种香港调味料，主要使用海产和辣椒制成，味道鮮中帶辣。有說XO醬是由馬拉盞演變而成，约于1980年代在香港的高级酒家出现，并在1990年代普及化，成为一种具有香港特色的调味料。 有趣的是來自香港的XO醬，罕有地得到法國廚師的讚口不絕，因XO醬顛覆了法國料理的用醬傳統，即使XO醬裏很多油，卻毫不膩滯。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Rice_with_XO_sauce.jpg/960px-Rice_with_XO_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lishale","licence":"CC0","leadFile":"Rice_with_XO_sauce.jpg","views":80421,"langs":["ar","es","fr","id","is","ja","jv","ko","ms","pt","sv","th","zh"],"langNames":{"ar":"صلصة إكس أو","es":"Salsa XO","fr":"Sauce XO","id":"Saus XO","is":"XO sósa","ja":"XO醤","jv":"XO saos","ko":"XO 소스","ms":"Sos XO","pt":"Molho XO","sv":"XO-sås","th":"ซอส XO","zh":"XO醬"},"sourceLanguage":"zh"},{"title":"Yum cha","name":"Yum cha","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Yum_cha","prepSummary":"飲茶，雅稱是品茗（也可以叫品茶，原指喝茶），是指一種源自廣州的粵式飲食，而之後在廣東乃至世界各地傳播，成為廣東文化的一大特色。在香港，「飲茶」一開始是叫做「上茶樓」或者「上酒樓」，後來就叫了「去飲茶」，慢慢地「飲茶」就變成了上茶樓飲茶食點心的代名詞。飲茶主要包括了喝茶及食點心，而点心中数虾饺和叉烧包在早期较为广受欢迎，故此粵語內形容飲茶為「一盅兩件」（一盅茶＋兩件點心）。飲茶在香港及廣東一帶非常流行，近年更流傳到世界各地，成為最具代表性粵菜飲食文化的一部分。在外國，飲茶差不多是點心的同義詞。飲茶的茶樓在歐美被稱為「Dim Sum House」（中譯：點心屋）。在澳紐，索性把飲茶的地方同樣稱呼為「飲茶」，而日常交談亦會說“Let's go to Yum Cha”（中譯：我們去飲茶囉）。2022年，廣府飲茶習俗入選廣東省第八批省级非物質文化遺產代表性項目名錄。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Yumcha_Dining.jpg/960px-Yumcha_Dining.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infomofo from (optional)","licence":"CC BY-SA 2.0","leadFile":"Yumcha_Dining.jpg","views":63958,"langs":["es","fr","id","ja","ko","nb","pl","ru","zh"],"langNames":{"es":"Yum cha","fr":"Yum cha","id":"Yum cha","ja":"飲茶","ko":"얌차","nb":"Yum cha","pl":"Yum cha","ru":"Ямча","zh":"飲茶"},"sourceLanguage":"zh"},{"title":"Macanese cuisine","name":"Macanese cuisine","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Macanese_cuisine","views":15683,"langs":["ar","ko","zh"],"langNames":{"ar":"مطبخ ماكاوي","ko":"마카오 토생 포요리","zh":"澳門土生葡菜"}},{"title":"Arroz gordo","name":"Arroz gordo","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Arroz_gordo","prepSummary":"Arroz gordo é um prato macaense típico da culinária de Macau. Para além de arroz, é preparado com carnes de galinha, porco (incluindo chispe, também conhecido por pé de porco) e vitela, cebola e tomate. Quando já se encontra na travessa, o arroz é enfeitado com ovo cozido, chouriço cozido, passas e cubinhos de pão frito. A preparação começa pelo tempero das carnes, cortadas em pedaços, com sal e pimenta, devendo estas repousar algum tempo após serem temperadas. Em seguida, é feito um refogado com as cebolas e os tomates, que depois de alourar é retirado do lume. Em seguida, a galinha, a carne ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Arroz_gordo.JPG/960px-Arroz_gordo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cuisine_of_Macau_IMG_5406.JPG: deror_avi derivative work: Adriao (talk)","licence":"CC BY-SA 3.0","leadFile":"Arroz_gordo.JPG","views":702,"langs":["pt","uk"],"langNames":{"pt":"Arroz gordo","uk":"Арроз ґордо"},"sourceLanguage":"pt"},{"title":"Bacalhau","name":"Bacalhau","country":"Portugal","region":"Macanese","url":"https://en.wikipedia.org/wiki/Bacalhau","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Klippfisk.jpg/960px-Klippfisk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karl Ragnar Gjertsen Krg This photo was taken by Karl Ragnar Gjertsen. Please credit this photo Karl Ragnar Gjertsen in the immediate vicinity of the image.","licence":"CC BY-SA 3.0","leadFile":"Klippfisk.jpg","views":73628,"langs":["he","ko","nb","pt","sv","uk"],"langNames":{"he":"בקליאו","ko":"바칼랴우","nb":"Bacalao","pt":"Bacalhau (gastronomia)","sv":"Bacalhau","uk":"Бакаляу"}},{"title":"Balichão","name":"Balichão","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Balich%C3%A3o","prepSummary":"O balichão é um molho típico da culinária de Macau. É confeccionado com camarão, aguardente, sal, pimenta, louro e malaguetas, entre outros ingredientes possíveis.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/Balch%C3%A3o_de_porco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adriao","licence":"CC BY-SA 4.0","leadFile":"Balchão_de_porco.jpg","views":1034,"langs":["ko","pt"],"langNames":{"ko":"발리샹","pt":"Balichão"},"sourceLanguage":"pt","atRiskEvidence":"In 2009, Balichão is described as an almost extinct condiment, as people look for its substitute among other, more readily available ingredients."},{"title":"Cabidela","name":"Cabidela","country":"Portugal","region":"Macanese","url":"https://en.wikipedia.org/wiki/Cabidela","prepSummary":"Galinha de cabidela, galinha à cabidela, arroz de cabidela ou simplesmente, cabidela, é um prato tradicional da gastronomia do Norte de Portugal, nomeadamente da região do Minho concelho de Braga. Semelhante ao sarapatel, a cabidela é um guisado que utiliza, durante a sua confecção, o sangue avinagrado do próprio animal que é cozido, sendo a carne de frango ou da galinha o ingrediente escolhido para realizar o dito prato que é depois acompanhado ou misturado com arroz branco. Cozinhar com sangue é um costume antigo de vários povos; em Portugal a cabidela tem registos desde o século XVI, e igua","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Cabidela_de_galinha.JPG/960px-Cabidela_de_galinha.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jrobal0","licence":"CC BY-SA 4.0","leadFile":"Cabidela_de_galinha.JPG","views":18368,"langs":["cs","es","fr","ig","it","ms","pt","ru","uk"],"langNames":{"cs":"Cabidela","es":"Cabidela","fr":"Cabidela","ig":"Cabidela","it":"Cabidela","ms":"Cabidela","pt":"Cabidela","ru":"Кабидела","uk":"Кабідела"},"sourceLanguage":"pt"},{"title":"Caldo verde","name":"Caldo verde","country":"Portugal","region":"Minho Province","url":"https://en.wikipedia.org/wiki/Caldo_verde","ingredients":["Portuguese cabbage","potatoes"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Caldo_verde.jpg/960px-Caldo_verde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mateus Hidalgo","licence":"CC BY-SA 2.5 br","leadFile":"Caldo_verde.jpg","views":50557,"langs":["az","de","es","eu","fr","gl","he","hy","it","ja","jv","ko","nl","pl","pt","ru","sv","uk","zh"],"langNames":{"az":"Kaldu Verde","de":"Caldo verde","es":"Caldo verde (cocina portuguesa)","eu":"Caldo verde","fr":"Caldo verde","gl":"Caldo verde","he":"קאלדו ורדה","hy":"Կալդու վերդե","it":"Caldo verde","ja":"カルド・ヴェルデ","jv":"Caldo verde","ko":"칼두 베르드","nl":"Caldo verde","pl":"Caldo verde","pt":"Caldo verde","ru":"Калду верде","sv":"Caldo verde","uk":"Калду верде","zh":"葡式甘蓝汤"}},{"title":"Cha Gordo","name":"Cha Gordo","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Cha_Gordo","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/%E2%80%98CH%C3%81_GORDO%E2%80%99_feast_in_the_1930s.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Clube Militar","licence":"Public domain","leadFile":"‘CHÁ_GORDO’_feast_in_the_1930s.png","views":1566,"langs":["zh"],"langNames":{"zh":"肥茶"}},{"title":"Dalgona coffee","name":"Dalgona coffee","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Dalgona_coffee","ingredients":["即溶咖啡、食糖、熱水"],"prepSummary":"椪糖咖啡，又稱手打咖啡或400次咖啡，是用即溶咖啡、食糖、熱水攪拌而成的咖啡飲料。起源地為澳門一間老字號「漢記」，於韓國節目《新品上市 便利餐廳》由演員丁一宇帶領觀眾走訪，而在2019冠狀病毒病疫情期間於韓國爆紅，以韓式椪糖稱為「椪糖咖啡」，不願外出的人們在家裡用手攪打400次咖啡製作成的影片開始流行。 Category:咖啡飲品 Category:韓國飲料","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Homemade_Dalgona_Coffee.jpg/960px-Homemade_Dalgona_Coffee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikieditkid","licence":"CC BY-SA 4.0","leadFile":"Homemade_Dalgona_Coffee.jpg","views":68746,"langs":["ar","cs","de","es","fa","fi","fr","hy","id","it","ja","jv","kn","ko","ms","pt","ru","sv","th","tl","vi","zh"],"langNames":{"ar":"قهوة دالغونا","cs":"Káva dalgona","de":"Dalgona Coffee","es":"Café dalgona","fa":"قهوه دالگونا","fi":"Dalgona-kahvi","fr":"Café dalgona","hy":"Դալգոնա-սուրճ","id":"Kopi dalgona","it":"Caffè dalgona","ja":"ダルゴナコーヒー","jv":"Kopi dalgona","kn":"ಡಲ್ಗೋನಾ ಕಾಫಿ","ko":"달고나 커피","ms":"Kopi dalgona","pt":"Café dalgona","ru":"Дальгона-кофе","sv":"Dalgona-kaffe","th":"กาแฟทัลโกนา","tl":"Kapeng dalgona","vi":"Cà phê dalgona","zh":"椪糖咖啡"},"sourceLanguage":"zh"},{"title":"Galinha à africana","name":"Galinha à africana","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Galinha_%C3%A0_africana","prepSummary":"非洲雞（，）是澳門的一種地道美食，是由葡萄牙人在非洲的莫桑比克（有人說是安哥拉）傳入澳門，經當地的廚師改良後，成為澳門獨有的非洲雞。 关于非洲鸡的起源有很多说法，但都无一例外地将这道菜归于澳门的葡萄牙殖民历史。一种说法是，这道菜是当地厨师Américo Ângelo的创意，他在20世纪40年代尝试了从葡萄牙的非洲殖民地旅行中获得的香料。 另一种说法是，这道菜的配方已经在澳门的葡萄牙家庭中流传了几个世纪。还有一种说法是，这道菜是由曾在非洲殖民地服役的葡萄牙军官带到澳门，他们在康乃馨革命后退役并留在澳门。这些军官开设了咖啡馆，提供他们在非洲服务期间喜欢的食物。其中被評定為「澳門特色老店」於1961年開業的沙利文餐廳，這間推崇「土生葡菜」餐廳將非洲辣雞從葡萄牙殖民澳門時代期間多次不斷進行改良，來自非洲的葡國駐兵烤雞的方法，結合在地烹調方式，率先研發出帶有十餘種香料醬汁的非洲辣雞。","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/African_Piri_Piri_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Valeva1010","licence":"CC BY-SA 4.0","leadFile":"African_Piri_Piri_Chicken.jpg","views":3333,"langs":["cs","da","id","ja","ko","nb","th","uk","zh"],"langNames":{"cs":"Galinha à Africana","da":"Galinha à Africana","id":"Ayam Afrika","ja":"アフリカチキン","ko":"갈리냐 아 아프리카나","nb":"Galinha à Africana","th":"กาลีญาอาอาฟรีกานา","uk":"Курка по-африканськи","zh":"非洲雞"},"sourceLanguage":"zh"},{"title":"Galinha à portuguesa","name":"Galinha à portuguesa","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Galinha_%C3%A0_portuguesa","ingredients":["chickenpotato"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Galinha_%C3%A0_Portuguesa.jpg/960px-Galinha_%C3%A0_Portuguesa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pan vanessa","licence":"CC BY 2.0","leadFile":"Galinha_à_Portuguesa.jpg","views":6332,"langs":["cs","es","hu","id","jv","ko","nb","th","zh"],"langNames":{"cs":"Galinha à Portuguesa","es":"Gallina a la portuguesa","hu":"Galinha à Portuguesa","id":"Galinha à portuguesa","jv":"Galinha à portuguesa","ko":"갈리냐 아 포르투게자","nb":"Galinha à Portuguesa","th":"กาลีญาอาปูร์ตูเกซา","zh":"葡國雞"}},{"title":"Pastel de nata","name":"Pastel de nata","country":"Portugal","region":"Lisbon","url":"https://en.wikipedia.org/wiki/Pastel_de_nata","ingredients":["Egg yolks"],"prepSummary":"Pastel de nata é uma popular especialidade da doçaria portuguesa, de inspiração conventual. Terá sido criado pelos monges jerónimos no Mosteiro de Santa Maria de Belém e possui origem certificada. A receita original é denominada Pastel de Belém, produzida exclusivamente na Fábrica dos Pastéis de Belém, em Lisboa, e tem como base ingredientes como ovo, leite, açúcar, limão e canela. A receita ganhou diversas versões em Portugal e em outros países e territórios, como Brasil, Macau, Hong Kong, Singapura e Taiwan, sendo difundida globalmente. Em 2011, o Pastel de Belém foi eleito uma das 7 Maravil","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Pasteis_de_Belem.jpg/960px-Pasteis_de_Belem.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mon Œil","licence":"CC BY 2.0","leadFile":"Pasteis_de_Belem.jpg","views":264676,"langs":["ar","bg","ca","cs","da","de","es","eu","fr","gl","he","hu","id","it","ja","jv","ko","lv","ms","nb","nl","pl","pt","ru","sr","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"باستيل دي ناتا","bg":"Пащел де Ната","ca":"Pastéis de nata","cs":"Pastel de nata","da":"Pastel de nata","de":"Pastel de Nata","es":"Pastel de Belém","eu":"Pastel de nata","fr":"Pastel de nata","gl":"Pastel de Belém","he":"פסטל דה נאטה","hu":"Portugál krémes","id":"Pastel de nata","it":"Pastel de nata","ja":"パステル・デ・ナタ","jv":"Pastél de nata","ko":"파스텔 드 나타","lv":"Pastel de nata","ms":"Pastel de nata","nl":"Pastel de nata","nb":"Pastél de nata","pl":"Pastéis de nata","pt":"Pastel de nata","ru":"Паштел-де-ната","sr":"Паштел де ната","sv":"Pastel de nata","th":"ทาร์ตไข่โปรตุเกส","tr":"Pastel de nata","uk":"Паштел-де-ната","vi":"Pastel de nata","zh":"葡式蛋撻"},"sourceLanguage":"pt","province":"Lisbon","city":"Belém","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pork chop bun","name":"Pork chop bun","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Pork_chop_bun","ingredients":["Piggy bun","pork chop"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Porkchopbun.jpg/960px-Porkchopbun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Chensiyuan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Porkchopbun.jpg","views":6348,"langs":["es","id","jv","zh"],"langNames":{"es":"Bollo de chuleta de cerdo","id":"Roti daging babi cincang","jv":"Roti isi daging babi cincang","zh":"豬扒包"}},{"title":"Portuguese sauce","name":"Portuguese sauce","country":"China","region":"Macanese","url":"https://en.wikipedia.org/wiki/Portuguese_sauce","ingredients":["Curry powder","coconut milk"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/HK_lunch_%E5%A4%A7%E5%AE%B6%E6%A8%82_Coral_de_Cafe_%E8%91%A1%E6%B1%81_Portuguese_sauce_June-2012.JPG/960px-HK_lunch_%E5%A4%A7%E5%AE%B6%E6%A8%82_Coral_de_Cafe_%E8%91%A1%E6%B1%81_Portuguese_sauce_June-2012.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andesonpla","licence":"CC BY-SA 3.0","leadFile":"HK_lunch_大家樂_Coral_de_Cafe_葡汁_Portuguese_sauce_June-2012.JPG","views":5304,"langs":["id","ko","zh"],"langNames":{"id":"Saus portugis","ko":"포르투갈 소스","zh":"葡汁"}},{"title":"Shanghai cuisine","name":"Shanghai cuisine","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Shanghai_cuisine","prepSummary":"滬菜（另稱上海菜）是由发源于上海本土以红燒、生煸、濃油赤醬為特色的「本帮菜」为主，再吸收鄰近江南一帶蘇、浙等地飲食文化而成，加上上海自晚清以來被闢作租界廣泛與西方接觸，亦因此融入了一定的西餐元素，逐渐形成兼容并蓄且不失开拓创新的海派风格菜肴；主要可以总结为湯卤醇厚，濃油赤醬，糖重色豐，咸淡適口，選料注重活、生、寸、鲜；调味擅長咸、甜、糟、酸。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":27799,"langs":["af","es","fr","id","it","ja","ka","ko","lt","ms","nb","pl","ru","sv","tr","uk","uz","zh"],"langNames":{"af":"Shanghai-kookkuns","es":"Gastronomía de Shanghái","fr":"Cuisine shanghaienne","id":"Hidangan Shanghai","it":"Cucina di Shanghai","ja":"上海料理","ka":"შანხაის სამზარეულო","ko":"상하이 요리","lt":"Šanchajaus virtuvė","ms":"Masakan Shanghai","nb":"Shanghaikjøkkenet","pl":"Kuchnia szanghajska","ru":"Шанхайская кухня","sv":"Shanghaiköket","tr":"Şanghay mutfağı","uk":"Шанхайська кухня","uz":"Shanxay oshxonasi","zh":"上海菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese mitten crab","name":"Chinese mitten crab","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Chinese_mitten_crab","prepSummary":"Chinese mitten crabs spend most of their lives in fresh water and return to the sea to breed (catadromous). Spawning crabs average around in length. In late August, sexual instincts awaken and they begin migrating downstream to the sea, away from their feeding grounds. During this migration, the crabs reach puberty and develop their sex organs. The crabs begin to breed in the brackish waters in late fall. The males arrive first and stay in the brackish waters all winter; the females arrive after. The eggs are laid within 24 hours of mating, then attached to the abdomen of the female. After the eggs are attached, the female leaves immediately, heading to the mouth of the river.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/EriocheirSinensis1.jpg/960px-EriocheirSinensis1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian Fischer","licence":"CC BY-SA 3.0","leadFile":"EriocheirSinensis1.jpg","views":53307,"langs":["bg","ca","cs","cy","da","de","es","et","fi","fr","hu","id","is","it","ja","ko","lt","lv","nb","nl","pl","pt","ro","ru","sr","sv","th","tr","uk","vi","zh"],"langNames":{"bg":"Китайски ръкавичен краб","ca":"Cranc xinès","cs":"Krab říční","cy":"Cranc manegog Tsieina","da":"Kinesisk uldhåndskrabbe","de":"Chinesische Wollhandkrabbe","es":"Eriocheir sinensis","et":"Hiina villkäppkrabi","fi":"Villasaksirapu","fr":"Crabe chinois","hu":"Gyapjasollós rák","id":"Eriocheir sinensis","is":"Kínverskur vettlingakrabbi","it":"Eriocheir sinensis","ja":"チュウゴクモクズガニ","ko":"참게","lt":"Gauruotažnyplis krabas","lv":"Ķīnas cimdiņkrabis","nl":"Chinese wolhandkrab","nb":"Kinaullhåndskrabbe","pl":"Krab wełnistoszczypcy","pt":"Caranguejo-peludo-chinês","ro":"Eriocheir sinensis","ru":"Китайский мохнаторукий краб","sr":"Eriocheir sinensis","sv":"Kinesisk ullhandskrabba","th":"ปูขน (ปูก้ามขน)","tr":"Kıllı yengeç","uk":"Мохнорукий краб китайський","vi":"Cà ra","zh":"中華絨螯蟹"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Eight treasure duck","name":"Eight treasure duck","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Eight_treasure_duck","ingredients":["Duck"],"photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/HK_Central_%E4%B8%AD%E7%92%B0_%E8%93%AE%E9%A6%99%E6%A8%93_Lin_Heung_Lau_Restaurant_food_%E5%85%AB%E5%AF%B6%E9%B4%A8_Duck_Oct-2013.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lui Kungmens","licence":"CC BY-SA 3.0","leadFile":"HK_Central_中環_蓮香樓_Lin_Heung_Lau_Restaurant_food_八寶鴨_Duck_Oct-2013.jpg","views":4161,"langs":["fr","jv","ko","zh"],"langNames":{"fr":"Canard aux huit trésors","jv":"Wolung bèbèk harta karun","ko":"밧보우압","zh":"八寶鴨 (粵菜)"}},{"title":"Haipai cuisine","name":"Haipai cuisine","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Haipai_cuisine","prepSummary":"海派西餐，又名沪式西餐或上海西餐，是上海特有的、中西结合的一种菜式流派，是上海人按照自身的口味及本地食材的特性自己创造出来的西餐。它分为法式、意式、俄式、英式、德式几大流派，其中俄式的更是因为经济实惠而十分收到欢迎，如罗宋汤。如今，海派西餐中较为著名的菜品有罗宋汤、炸猪排、上海色拉（即洋山芋色拉）等。而除了上述这些家常化的菜肴外，烙蛤蜊、烙蟹斗、金必多浓汤等同样也是海派西餐中的名菜。 上海开埠后的百余年间，因海派西餐仍属西餐范畴，颇为时髦，而口味又较为符合上海人的口味，所以曾非常受到欢迎。但是在1978年中国开始实施改革开放政策后，越来越多的正宗西餐馆在上海开设，海派西餐馆便逐渐式微，现在所剩的也就只有德大西菜社、新利查西菜馆、红房子西菜馆等几家了，但是蘸辣酱油吃的炸猪排和罗宋汤等仍被认为是「老上海」的味道而被津津乐道。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":7818,"langs":["id","pt","zh"],"langNames":{"id":"Hidangan Haipai","pt":"Culinária Haipai","zh":"海派西餐"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lion's Head (food)","name":"Lion's Head (food)","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Lion's_Head_(food)","prepSummary":"獅子頭，又名砂煱獅子頭、葵花肉丸、揚州贊肉、葵花斬肉，是中国江苏省揚州等地淮揚菜系中的一道传统菜。 傳說隋煬帝下江都，以揚州萬松山、金錢墩、象牙林、葵花崗四景為題做成了松鼠鱖魚、金錢蝦餅、象牙雞條和葵花斬肉四道菜。 獅子頭是以上等豬絞肉100克（瘦肉與肥肉比例3:1），另有一說為三分之一的肥肉與三分之二的瘦肉組成，再加上荸荠、蟹粉、蝦泥等配料斬成肉泥，做成拳頭大小的肉丸，以文火燜煮，可清蒸、清燉或紅燒。而僅由四個獅子頭製作的菜餚稱為「四喜丸子」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/%E7%8B%AE%E5%AD%90%E6%A5%BC%E7%8B%AE%E5%AD%90%E5%A4%B4.jpg/960px-%E7%8B%AE%E5%AD%90%E6%A5%BC%E7%8B%AE%E5%AD%90%E5%A4%B4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"三猎","licence":"CC BY-SA 4.0","leadFile":"狮子楼狮子头.jpg","views":13610,"langs":["ca","es","id","ja","jv","ko","ml","nl","pl","zh"],"langNames":{"ca":"Cap de lleó","es":"Cabeza de león","id":"Kepala singa","ja":"獅子頭 (料理)","jv":"Endhas singa","ko":"스쯔터우","ml":"ലയൺസ് ഹെഡ് (ഭക്ഷണം)","nl":"Shizitou","pl":"Lwie głowy","zh":"狮子头 (菜肴)"},"sourceLanguage":"zh"},{"title":"Shanghai fried noodles","name":"Shanghai fried noodles","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Shanghai_fried_noodles","ingredients":["beef or pork cutlets","bok choy","onion Shanghai-style noodles"],"course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/ShanghaiFriedNoodlesAsianLegend.JPG/960px-ShanghaiFriedNoodlesAsianLegend.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raysonho @ Open Grid Scheduler / Grid Engine","licence":"CC0","leadFile":"ShanghaiFriedNoodlesAsianLegend.JPG","views":21369,"langs":["es","jv","ko","zh"],"langNames":{"es":"Fideos fritos de Shanghái","jv":"Mi gorèng Shanghai","ko":"상하이 추차오","zh":"上海粗炒"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shanghai-style salad","name":"Shanghai-style salad","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Shanghai-style_salad","ingredients":["马铃薯、红肠、豌豆"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Shanghai_potato_salad.jpg/960px-Shanghai_potato_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Galaxyharrylion","licence":"CC BY-SA 3.0","leadFile":"Shanghai_potato_salad.jpg","views":1940,"langs":["zh"],"langNames":{"zh":"上海色拉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Song gao","name":"Song gao","country":"China","region":"Shanghai","url":"https://en.wikipedia.org/wiki/Song_gao","ingredients":["Rice flour","sugar","water","azuki beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Song_gao.jpg/960px-Song_gao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Allen Timothy Chang","licence":"CC BY-SA 3.0","leadFile":"Song_gao.jpg","views":2238,"langs":["es","id","ko","zh"],"langNames":{"es":"Song gao","id":"Song gao","ko":"쑹가오","zh":"上海松糕"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tianjin cuisine","name":"Tianjin cuisine","country":"China","region":"Tianjin","url":"https://en.wikipedia.org/wiki/Tianjin_cuisine","prepSummary":"天津菜，简称津菜，是形成于中國天津地区的地方风味菜肴体系统称，由汉民菜、清真菜、公馆菜、素菜及各类风味小吃等共同构成。 天津菜以河海两鲜为主要特色，烹饪技法以勺扒、软熘、清炒、清蒸等见长，兼具北方官府菜、盐商家宴菜、清真菜及民间饮食传统等特点。其形成与天津作为漕运枢纽、盐运中心和近代商贸都会的发展密切相关，在长期演变过程中融合了鲁菜、淮扬菜、宫廷菜以及部分西方饮食文化元素，逐渐形成选料广泛、制作精细、咸鲜适口的地方风味。 隋代大运河开通后，天津逐渐成为海河与大运河交汇的重要商埠，为津菜的形成提供了条件，运河船户、码头商贾和民间饮食传统则推动了地方小吃的繁荣。至清末光绪年间，天津城内饭馆已达“五百有奇”，形成较为发达的餐饮业体系。1662年聚庆成饭庄开业标志着天津菜开始走向成熟。清代乾隆帝南巡期间多次驻跸天津，曾品尝当地以鳎目鱼制作的菜肴，并将其赐名为“官烧目鱼”。1860年天津开埠后，西方饮食文化逐渐传入天津，起士林等西餐馆出现。在民国初年，天津菜曾随时局兴盛一时，至1949年后，大中型饭店转国营化。1987年，天津市人民政府为振兴饮食业，号召“发展天津菜，振兴饮食业”，举办了津菜烹饪大赛。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":5220,"langs":["ko","zh"],"langNames":{"ko":"톈진 요리","zh":"津菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ear-hole fried cake","name":"Ear-hole fried cake","country":"China","region":"Tianjin","url":"https://en.wikipedia.org/wiki/Ear-hole_fried_cake","ingredients":["Rice"],"course":"Snack","views":2108,"langs":["fr","zh"],"langNames":{"fr":"Erduoyan","zh":"耳朵眼炸糕"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jianbing guozi","name":"Jianbing guozi","country":"China","region":"Tianjin","url":"https://en.wikipedia.org/wiki/Jianbing_guozi","prepSummary":"Jianbing guozi is prepared by cooking a thin batter on a griddle to form a crepe-like pastry and topping it with savory spreads and fillings, then wrapping it, as illustrated below in five steps. Pancakes are made of mung bean flour as the main ingredient and made into a paste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/%E7%85%8E%E9%A5%BC%E9%A6%83%E5%AD%90%E5%88%B6%E4%BD%9C%E8%BF%87%E7%A8%8B5.jpg/960px-%E7%85%8E%E9%A5%BC%E9%A6%83%E5%AD%90%E5%88%B6%E4%BD%9C%E8%BF%87%E7%A8%8B5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amazingloong","licence":"CC BY-SA 4.0","leadFile":"煎饼馃子制作过程5.jpg","views":12415,"langs":["fr","ja","jv","ko","zh"],"langNames":{"fr":"Crêpe chinoise","ja":"煎餅餜子","jv":"Jianbing guozi","ko":"젠빙궈쯔","zh":"煎饼馃子"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ah-So","name":"Ah-So","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Ah-So","views":7738},{"title":"Baogel","name":"Baogel","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Baogel","views":882},{"title":"Beef and broccoli","name":"Beef and broccoli","country":"United States","region":"United States of America","url":"https://en.wikipedia.org/wiki/Beef_and_broccoli","ingredients":["Beef","broccoli"],"prepSummary":"The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce, and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. Corn starch is commonly used to tenderize the beef and thicken the sauce.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Beef_and_broccoli_stir_fry.jpg/960px-Beef_and_broccoli_stir_fry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0","leadFile":"Beef_and_broccoli_stir_fry.jpg","views":12565,"langs":["ar"],"langNames":{"ar":"لحم بقري وبروكلي"}},{"title":"Brown rice","name":"Brown rice","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Brown_rice","prepSummary":"Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Reis_-_Sorte_C_voll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0 de","leadFile":"Reis_-_Sorte_C_voll.jpg","views":123719,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","gl","he","hi","id","it","ja","jv","ko","lt","ml","ms","nl","pl","pt","sv","ta","te","th","tl","uk","vi","zh"],"langNames":{"ar":"أرز كامل","ca":"Arròs integral","cs":"Hnědá rýže","de":"Reis#Verarbeitung","es":"Arroz integral","eu":"Bihi osoko arroz","fa":"برنج سبوس‌دار","fi":"Ruskea riisi","fr":"Riz complet","gl":"Arroz moreno","he":"אורז חום","hi":"भूरा चावल","id":"Beras merah","it":"Riso integrale","ja":"玄米","jv":"Beras soklat","ko":"현미","lt":"Natūralūs ryžiai","ml":"ഉണക്കലരി","ms":"Beras perang","nl":"Zilvervliesrijst","pl":"Ryż brązowy","pt":"Arroz integral","sv":"Råris","ta":"பழுப்பு அரிசி","te":"ముడి బియ్యము","th":"ข้าวกล้อง","tl":"Pinawa","uk":"Коричневий рис","vi":"Gạo lứt","zh":"糙米"}},{"title":"Chenpi","name":"Chenpi","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Chenpi","prepSummary":"Xinhui chenpi is famous for its special production technique, where emphasis is put on peeling and storage methods. People can also do it at home.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/15/PRC_Xinhui_Mandarin_orange_peels_a.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dboxes","licence":"CC BY-SA 3.0","leadFile":"PRC_Xinhui_Mandarin_orange_peels_a.jpg","views":28101,"langs":["ar","es","fr","ja","nb","th","zh"],"langNames":{"ar":"تشينبي","es":"Chenpi","fr":"Chenpi","ja":"陳皮","nb":"Chenpi","th":"เฉินผี","zh":"陳皮"}},{"title":"China Coast","name":"China Coast","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/China_Coast","views":6075,"langs":["ur"],"langNames":{"ur":"چائنا کوسٹ"},"notFood":"a business"},{"title":"Chop suey","name":"Chop suey","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Chop_suey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chopsueywithrice.jpg/960px-Chopsueywithrice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eli Hodapp from Naperville, United States","licence":"CC BY 2.0","leadFile":"Chopsueywithrice.jpg","views":276359,"langs":["af","ar","bg","ca","da","de","es","eu","fi","fr","gl","hu","ja","jv","ko","nb","nl","pt","ru","sv","tl","uk","vi","zh"],"langNames":{"af":"Chop suey","ar":"تشوب سوي","bg":"Чап чой","ca":"Xopsuei","da":"Chop suey","de":"Chop Suey","es":"Chop suey","eu":"Chop suey","fi":"Chop suey","fr":"Chop suey","gl":"Chop suey","hu":"Chop suey","ja":"チャプスイ","jv":"Chop suey","ko":"찹 수이","nl":"Tjaptjoi","nb":"Chop suey","pt":"Chop suey","ru":"Чоп суи (блюдо)","sv":"Chop suey","tl":"Tsapsuy","uk":"Китайське рагу","vi":"Chop suey","zh":"李鸿章杂碎"}},{"title":"Chow mein in Minnesota","name":"Chow mein in Minnesota","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Chow_mein_in_Minnesota","views":2150},{"title":"Chun King","name":"Chun King","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Chun_King","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Chun_King_Cantoneasy.jpg/960px-Chun_King_Cantoneasy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chun King Co.","licence":"Public domain","leadFile":"Chun_King_Cantoneasy.jpg","views":15695},{"title":"Dachen Islands","name":"Dachen Islands","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Dachen_Islands","prepSummary":"大陈岛行政上隶属于中华人民共和国浙江省台州市椒江区大陈镇，位于椒江区东南22公里的东海海上。 大陈岛由“上大陈岛”（面积7平方公里）和“下大陈岛”（面积4.89平方公里）组成，同属台州列岛。下大陈岛是大陈镇的驻在地。岛上森林覆盖率达50—60%，为省级海上森林公园。 于1955年以前由中華民國政府控制。1955年中国人民解放军进攻该岛，中華民國國軍因在一江山島戰役中失利，導致大陳島岌岌可危，於同年二月由美军第七舰队护航，将所有军民撤出大陈岛，史称大陈岛撤退。","views":15982,"langs":["es","eu","fr","ko","zh"],"langNames":{"es":"Islas Dachen","eu":"Tachen uharteak","fr":"Îles Tachen","ko":"다천 군도","zh":"大陈岛"},"sourceLanguage":"zh"},{"title":"Egg roll","name":"Egg roll","country":"Vietnam","region":"New York City","url":"https://en.wikipedia.org/wiki/Egg_roll","ingredients":["Wheat pastry skin","cabbage","pork (or other meat)"],"prepSummary":"El rollo de huevo (; literalmente \"huevo enrollado\") es una especie de entrante que es muy empleado en las cocinas del Este de Asia que se ha difundido a través de todo el mundo siendo uno de los alimentos básicos de las cocinas asiáticas. En algunos casos se dice que el rollo de primavera es una creación nacida del tradicional rollo de huevo. Existe una disputa entre las cocinas asiáticas por la titularidad de haber inventado este plato, y existen infinidad de variantes de este plato en muchas cocinas de Asia (así como en la vietnamita donde se denomina chả giò). En el Sur de China es muy hab","course":"Hors d'oeuvre or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/CookbookEggrollTongs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"CookbookEggrollTongs.jpg","views":91589,"langs":["ar","es","fa","fr","he","hy","ja","jv","ko","my","ru","uk"],"langNames":{"ar":"لفافة البيض","es":"Rollo de huevo","fa":"رول تخم مرغ","fr":"Pâté impérial","he":"אגרול","hy":"Ձվից պատրաստված ռուլետ","ja":"エッグロール","jv":"Endhog gulung","ko":"에그 롤","my":"ကြက်ဥလိပ်","ru":"Яичный рулет","uk":"Яєчний рулет"},"sourceLanguage":"es"},{"title":"The Fortune Cookie Chronicles","name":"The Fortune Cookie Chronicles","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/The_Fortune_Cookie_Chronicles","views":1462,"notFood":"a literary work"},{"title":"Girl Meets Farm","name":"Girl Meets Farm","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Girl_Meets_Farm","leadFile":"Girl_Meets_Farm_intertitle.jpg","views":28567,"notFood":"a television series"},{"title":"Honey walnut shrimp","name":"Honey walnut shrimp","country":"China","region":"Chinese-speaking regions","url":"https://en.wikipedia.org/wiki/Honey_walnut_shrimp","ingredients":["Shrimp","walnuts"],"course":"Entree","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Li_Wah_CNY-44_%286786597983%29.jpg/960px-Li_Wah_CNY-44_%286786597983%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edsel Little","licence":"CC BY-SA 2.0","leadFile":"Li_Wah_CNY-44_(6786597983).jpg","views":5436},{"title":"Huy Fong sriracha","name":"Huy Fong sriracha","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Huy_Fong_sriracha","prepSummary":"The production of sriracha sauce begins with growing the chilis. The chilis were grown on Underwood Ranch until the two companies ended their relationship in 2016. David Tran, owner of Huy Fong Foods, contracted about of farmland that spreads from Ventura County to Kern County in California. The chili peppers are planted in March. Tran uses a particular type of machinery that reduces waste by mixing rocks, twigs and unwanted/unusable chilis, back into the soil. The chilis are harvested in mid-July to October, and are driven from the farm to the Huy Fong Foods processing facility in Irwindale. Because Tran does not add food coloring to the sauce, each bottle varies in color.","views":61620,"langs":["ar","ko","tl"],"langNames":{"ar":"صلصة سريراتشا (أغذية هوي فونغ)","ko":"시라차 소스 (후이퐁 푸드)","tl":"Sarsang sriracha (Huy Fong Foods)"}},{"title":"Jan-U-Wine","name":"Jan-U-Wine","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Jan-U-Wine","prepSummary":"In 1960, Jan-U-Wine began distributing complimentary recipe books. This booklet featured 24 pages of Chinese-American recipes ranging from appetizers, salads, main dishes, vegetables, to desserts. The recipe book proudly proclaimed that Jan-U-Wine offered the most comprehensive line of Chinese foods in the world, all of which were included in the booklet.","views":445,"notFood":"a business"},{"title":"Jewish-American patronage of Chinese restaurants","name":"Jewish-American patronage of Chinese restaurants","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Jewish-American_patronage_of_Chinese_restaurants","prepSummary":"美国犹太人自20世纪起经常赴中餐馆就餐，这在纽约犹太人中尤为常见。与欧洲饮食相比，含乳制品相对较少的中餐是一种更容易被犹太人接受的“非洁食”。除此之外，早年犹太裔和华裔移民在纽约市比邻而居，加之对1930年代德国和意大利反犹太政权的担扰，都促进了美国犹太人对中餐馆的亲睐。 美国犹太人圣诞节去中餐馆用餐的习惯是影视作品中常描绘的一种刻板印象。不过这一传统确有现实依据，起因可能是由于圣诞节当天没有其他餐馆开门营业。","views":26128,"langs":["ja","zh"],"langNames":{"ja":"ユダヤ系アメリカ人と中華料理","zh":"美国犹太人与中餐馆"},"sourceLanguage":"zh"},{"title":"La Choy","name":"La Choy","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/La_Choy","views":15246,"langs":["ar"],"langNames":{"ar":"لا تشوي"}},{"title":"Lim's Café","name":"Lim's Café","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Lim's_Caf%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Lim%27s_Cafe_redding_02.jpg/960px-Lim%27s_Cafe_redding_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonmallard","licence":"CC BY-SA 4.0","leadFile":"Lim's_Cafe_redding_02.jpg","views":430,"notFood":"a restaurant"},{"title":"Lo mein","name":"Lo mein","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Lo_mein","ingredients":["Noodles","soy sauce","vegetables","chicken","pork","beef","shrimp"],"course":"Main course","leadFile":"Real_lo_mein.jpg","views":107965,"langs":["ar","es","it","ja","jv","ko","sv","uk","zh"],"langNames":{"ar":"لو مين","es":"Lo mein","it":"Lo mein","ja":"ローメン","jv":"Lo méin","ko":"로우민","sv":"Lo mein","uk":"Ло мейн","zh":"拌麵"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lobster sauce","name":"Lobster sauce","country":"China","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Lobster_sauce","ingredients":["龍蝦、蝦、雞湯、洋蔥"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Shrimp_in_lobster_sauce.jpg/960px-Shrimp_in_lobster_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0","leadFile":"Shrimp_in_lobster_sauce.jpg","views":7899,"langs":["fa","jv","zh"],"langNames":{"fa":"سس شاه‌میگو","jv":"Saos lobster","zh":"蝦龍糊"}},{"title":"Henry Low (chef)","name":"Henry Low (chef)","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Henry_Low_(chef)","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/A_typical_egg_roll.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Skunkhaus","licence":"CC BY-SA 4.0","leadFile":"A_typical_egg_roll.png","views":1463},{"title":"Mein gon","name":"Mein gon","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Mein_gon","prepSummary":"Los mein gon, o informalmente fideos crujientes o chow mein crujientes, son galletas secas usadas en la gastronomía chino-estadounidense. Suelen espolvorearse sobre el chow mein de pollo y servirse juntos. A pesar de que su nombre chino alude a un fideo, no se clasifican en realidad como un tipo de fideo chino. También se desmenuzan y espolvorean sobre las ensaladas chino-estadounidenses, como es el caso de la ensalada china de pollo, de forma similar a los croûtons. Los mein gon fritos se sirven a menudo con salsa de pato y mostaza china picante como aperitivo en los restaurantes chino-estado","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/MeinGon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"MeinGon.jpg","views":6351,"langs":["ar","es","jv"],"langNames":{"ar":"مين غون","es":"Mein gon","jv":"Mein gon"},"sourceLanguage":"es"},{"title":"Mumbo sauce","name":"Mumbo sauce","country":"United States","region":"Washington","url":"https://en.wikipedia.org/wiki/Mumbo_sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e7/Mumbo_sauce_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tanyaboza","licence":"CC BY 2.0","leadFile":"Mumbo_sauce_(cropped).jpg","views":32371,"langs":["fa"],"langNames":{"fa":"سس مامبو"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nankin Cafe","name":"Nankin Cafe","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Nankin_Cafe","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Nankin_Cafe_Menu_-_DPLA_-_30a5045c86ee87b53d5eaa14f8277c5e_%28page_1%29.jpg/960px-Nankin_Cafe_Menu_-_DPLA_-_30a5045c86ee87b53d5eaa14f8277c5e_%28page_1%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Nankin_Cafe_Menu_-_DPLA_-_30a5045c86ee87b53d5eaa14f8277c5e_(page_1).jpg","views":3197,"notFood":"a restaurant"},{"title":"Oyster pail","name":"Oyster pail","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Oyster_pail","prepSummary":"Un cubo para ostras (también conocido como cubo de papel, caja de comida china o contenedor de comida china para llevar) es un recipiente de cartón plegado, encerado o recubierto de plástico, diseñado originalmente para contener ostras. Suele tener un asa de alambre sólido. Se utiliza a menudo en restaurantes de cocina china estadounidense para envasar comida para llevar. También se encuentra en otros países, como Polonia, pero es poco común en China y otros países asiáticos con una gran población de origen chino.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Oysterpail.jpg/960px-Oysterpail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user dslrninja","licence":"CC BY 2.0","leadFile":"Oysterpail.jpg","views":18714,"langs":["ar","cs","es","eu","fa","id","ja","ko","ms"],"langNames":{"ar":"حاوية المحار","cs":"Oyster pail","es":"Cubo de ostras","eu":"Ostra ontzi","fa":"جعبه غذای چینی","id":"Ember tiram","ja":"オイスターペイル","ko":"오이스터 페일","ms":"Timba tiram"},"sourceLanguage":"es"},{"title":"Panda Express","name":"Panda Express","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Panda_Express","prepSummary":"熊貓快餐，美国连锁餐厅，以美式中國快餐為主，由程正昌創立。它主要运营于大型购物中心、超市和商业街中。连锁店供应多种食品，如橙子鸡、东方鸡，配以炒饭或炒面。 熊貓快餐目前在全球擁有超過2,000間門市，主要分布於美國50州與哥倫比亞特區、波多黎各、關島，並在加拿大、墨西哥、瓜地馬拉、薩爾瓦多、阿拉伯聯合大公國、南韓、日本、俄罗斯等地設有分店。 熊貓快餐的总部设于美國加州洛杉磯縣的柔似蜜市。其母公司為熊貓餐飲集團。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Panda_Express_Storefront_%2848128044623%29.jpg/960px-Panda_Express_Storefront_%2848128044623%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ajay Suresh from New York, NY, USA","licence":"CC BY 2.0","leadFile":"Panda_Express_Storefront_(48128044623).jpg","views":217347,"langs":["ar","cs","de","es","fr","id","ja","km","ko","ms","nb","pl","pt","sv","zh"],"langNames":{"ar":"باندا إكسبرس","cs":"Panda Express","de":"Panda Express","es":"Panda Express","fr":"Panda Express","id":"Panda Express","ja":"パンダエクスプレス","km":"Panda Express","ko":"판다 익스프레스","ms":"Panda Express","nb":"Panda Express","pl":"Panda Express","pt":"Panda Express","sv":"Panda Express","zh":"熊貓快餐"},"sourceLanguage":"zh"},{"title":"Pepper steak","name":"Pepper steak","country":"China","region":"Chinese beef","url":"https://en.wikipedia.org/wiki/Pepper_steak","ingredients":["Beef","bell peppers","bamboo shoots"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9d/Pepper_steak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bakkai撮影","licence":"CC BY-SA 3.0","leadFile":"Pepper_steak.jpg","views":17250,"langs":["ar","es","fa","ja","ko","zh"],"langNames":{"ar":"شريحة لحم بالفلفل","es":"Ternera con pimiento","fa":"استیک فلفل","ja":"青椒肉絲","ko":"고추잡채","zh":"青椒肉絲"}},{"title":"Pu pu platter","name":"Pu pu platter","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Pu_pu_platter","ingredients":["Meat","seafood"],"prepSummary":"El plato pupu es una receta típica de la cocina sinoamericana y hawaiana, que consiste en una bandeja con un surtido de aperitivos de carne y marisco. El plato pupu tradicional, según la receta sinoamericana, suele contener alimentos como rollos de huevo, spareribs, alitas de pollo, tiras de pollo, ternera al estilo teriyaki, espetos de ternera, wantán frito, rangoon de cangrejo y gambas fritas, entre otros, acompañados por una pequeña parrilla hibachi. El plato pupu fue probablemente introducido en los restaurantes estadounidenses del continente por Don the Beachcomber, en 1934. El primer doc","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Pupuplatter.jpg/960px-Pupuplatter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ken Murphy","licence":"CC BY 2.0","leadFile":"Pupuplatter.jpg","views":58404,"langs":["ar","de","es","he","id"],"langNames":{"ar":"طبق بو بو","de":"Pu-Pu-Teller","es":"Plato pupu","he":"מגש פו פו","id":"Pu pu platter"},"sourceLanguage":"es"},{"title":"Puerto Rican Chinese cuisine","name":"Puerto Rican Chinese cuisine","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Puerto_Rican_Chinese_cuisine","prepSummary":"波多黎各中餐是一种流行于波多黎各当地餐厅的独有菜系，由当地的华裔移民发展而成。这种菜肴是粤菜的一种变体，并融入了部分波多黎各本土菜的元素。 典型的波多黎各中餐通常包括炒饭、自选的肉类，以及炸薯条或炸大蕉餅（tostones）。其中的炒饭风味各异，每家餐厅都有其特色，但常用的配料十分丰富，例如火腿、牛肉、虾仁、鸡蛋、生菜和洋葱等。 根据统计，截至2020年，波多黎各有大约450家中餐馆。","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a3/Catano%2C_Puerto_Rico_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"bjornman","licence":"CC BY-SA 3.0","leadFile":"Catano,_Puerto_Rico_-_panoramio.jpg","views":5547,"langs":["zh"],"langNames":{"zh":"波多黎各中餐"},"sourceLanguage":"zh"},{"title":"San Choy Bow","name":"San Choy Bow","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/San_Choy_Bow","ingredients":["Minced meat","lettuce","vegetables"],"prepSummary":"There are multiple variations of the recipe, including vegan, gluten-free, and a low FODMAP version. Common ingredients typically include minced meat (generally pork), lettuce leaves (traditional uses iceberg lettuce but butter lettuce can be used), water chestnuts, coriander, mushrooms, spring onions, grated ginger and garlic, shaoxing wine, soy sauce, and sesame oil. Additional seasonings may include hoisin sauce or white pepper. The filling mixture is typically stir-fried and served hot.","course":"Entrée","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/HK_Food_%E7%94%9F%E8%8F%9C%E5%8C%85_1.JPG/960px-HK_Food_%E7%94%9F%E8%8F%9C%E5%8C%85_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ONE2KOME","licence":"CC BY-SA 3.0","leadFile":"HK_Food_生菜包_1.JPG","views":1073,"langs":["zh"],"langNames":{"zh":"生菜包"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sha cha beef","name":"Sha cha beef","country":"China","region":"Chinese beef","url":"https://en.wikipedia.org/wiki/Sha_cha_beef","ingredients":["shacha sauce","tenderized beef strips"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Sha_cha_beef.jpg/960px-Sha_cha_beef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christopher from Shanghai, China","licence":"CC BY 2.0","leadFile":"Sha_cha_beef.jpg","views":4872,"langs":["jv"],"langNames":{"jv":"Sha cha sapi"}},{"title":"Singapore-style noodles","name":"Singapore-style noodles","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Singapore-style_noodles","ingredients":["Rice vermicelli","curry powder","turmeric","char siu and/or shrimp or chicken","red","green bell pepper","onion","garlic chives or green onions"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/R5_2023_08_02_0147-singapore-noodles.jpg/960px-R5_2023_08_02_0147-singapore-noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Frank Sheeran","licence":"CC BY-SA 4.0","leadFile":"R5_2023_08_02_0147-singapore-noodles.jpg","views":75234,"langs":["ca","es","ja","zh"],"langNames":{"ca":"Fideus a l'estil de Singapur","es":"Fideos estilo Singapur","ja":"シンガポール・ヌードル","zh":"星洲炒米"}},{"title":"Subgum","name":"Subgum","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Subgum","ingredients":["meats","seafood","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Subgum_chow_mein.jpg/960px-Subgum_chow_mein.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Subgum_chow_mein.jpg","views":11555,"langs":["zh"],"langNames":{"zh":"什锦"}},{"title":"Sweet and sour pork","name":"Sweet and sour pork","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Sweet_and_sour_pork","ingredients":["Pork","vegetables","pineapple","sweet","sour sauce"],"prepSummary":"咕嚕肉，也可以稱為古老肉、咕俚肉、生炒骨，是一道粵菜，原名古滷肉，因其滷汁可循環使用而稱古滷。以羅望子製成的滷汁及豬肉煮成，其酸味本源於“滷汁”，之後演變為“茄汁”。 現代於歐美日本經常常見，並且被改造成這些國家的在地菜。在西方國家，此菜於唐人街餐館內幾乎必定出現，常配以白飯或炒飯同食，多英譯為「sweet and sour pork」，故又名甜酸肉，其滷汁又稱為「甜酸汁」，因此是歐美人士最熟悉的中國菜之一。在日本，和另外一個糖醋排骨混同，名為“酢豚”，“酢”是日文中“醋”的含義，所以日本人的咕咾肉不用蕃茄，反而用醋增加酸味，並且日本人的酢豚還會把洋蔥、胡蘿蔔和青椒加入，混合而成的東西更像是咕咾肉和糖醋排骨的結合體。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Sweet_and_sour_pork.jpg/960px-Sweet_and_sour_pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan","licence":"CC BY-SA 3.0","leadFile":"Sweet_and_sour_pork.jpg","views":27830,"langs":["id","ko","nb","nl","sv","zh"],"langNames":{"id":"Keluyuk","ko":"구로우육","nl":"Golauyoek","nb":"Gulaorou","sv":"Gulaorou","zh":"咕嚕肉"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Wahoo's Fish Taco","name":"Wahoo's Fish Taco","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Wahoo's_Fish_Taco","leadFile":"Wahoo's_Fish_Taco_logo_(2016).png","views":9036,"notFood":"a business"},{"title":"Yaka mein","name":"Yaka mein","country":"United States","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Yaka_mein","ingredients":["Stewed beef (brisket)","beef broth","spaghetti","hard-boiled egg","green onions"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Yakamein_%28aka_old_sober%29_red_bowl.jpg/960px-Yakamein_%28aka_old_sober%29_red_bowl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"justgrimes","licence":"CC BY-SA 2.0","leadFile":"Yakamein_(aka_old_sober)_red_bowl.jpg","views":38880,"langs":["jv","ko"],"langNames":{"jv":"Yaka mein","ko":"야카 메인"}},{"title":"Yiu Hai Seto Quon","name":"Yiu Hai Seto Quon","country":"China","region":"American Chinese","url":"https://en.wikipedia.org/wiki/Yiu_Hai_Seto_Quon","views":430,"notFood":"a person"},{"title":"Chiko Roll","name":"Chiko Roll","country":"Australia","region":"Victoria","url":"https://en.wikipedia.org/wiki/Chiko_Roll","prepSummary":"Die Chiko Roll ist ein pikanter Snack der australischen Küche, der – inspiriert von der chinesischen Frühlingsrolle – von Frank McEncroe konzipiert und 1951 erstmals als Chicken Roll („Hühnchenrolle“) verkauft wurde, aber kein Hühnerfleisch enthält. Der Snack wird frittiert in einer Papiertüte serviert, so dass er mit einer Hand auch unterwegs ohne Teller oder Besteck leicht verzehrt werden kann. In den 1960er und 1970er Jahren, auf dem Höhepunkt ihrer Beliebtheit, verkaufte der Hersteller jährlich rund 40 Millionen Chiko Rolls in Australien. Seit 1995 gehört die Marke zu Simplot Australia. Di","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Chiko_roll_in_bag_handheld.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"IanBailey at English Wikipedia","licence":"Public domain","leadFile":"Chiko_roll_in_bag_handheld.jpg","views":43886,"langs":["de","ja","jv","zh"],"langNames":{"de":"Chiko Roll","ja":"チコ・ロール","jv":"Chiko gulung","zh":"澳洲春卷"},"sourceLanguage":"de","province":"Greater Bendigo","city":"Bendigo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dim sim","name":"Dim sim","country":"Australia","region":"Australian Chinese","url":"https://en.wikipedia.org/wiki/Dim_sim","ingredients":["Meat","cabbage"],"prepSummary":"William Wing Young's \"original recipe\" for the dim sim was presented by Elizabeth Chong on the second episode of the ABC1 TV show Myf Warhurst's Nice (20 June 2012). It consisted of pork, prawns, water chestnuts, spring onions, and soy sauce wrapped in a soft skin-like wrapper.","course":"Appetiser or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Fried_and_steamed_dim_sim_%28cropped%29.jpg/960px-Fried_and_steamed_dim_sim_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Finbar.concaig","licence":"CC BY-SA 4.0","leadFile":"Fried_and_steamed_dim_sim_(cropped).jpg","views":63729,"langs":["jv"],"langNames":{"jv":"Dim sim"}},{"title":"Babor (dish)","name":"Babor (dish)","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Babor_(dish)","ingredients":["Rice"],"prepSummary":"粥（又稱糜、稀飯），是一種用稻米、小米或玉米等糧食煮成的稠糊的食物。不同地方的粥有不同的濃度，而不同地方對其他地方的粥也有不同的別稱。其他常見別名：撩命汤、黏粥等。由於可以按個人喜好加入不同的食材，粥的款式可以有很多變化，例如豬紅粥、菜乾粥等。 唐代杨晔《膳夫经手录》记载用茶叶煮的粥稱為“茗粥”。唐代詩人储光羲有詩《吃茗粥作》。 在中国地區，粥因其容易消化而被視為特別適合生病時食用，而在粥中打入雞蛋亦能為病人增添體力。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/960px-Chinese_rice_congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 2.5","leadFile":"Chinese_rice_congee.jpg","views":337,"langs":["ar","bn","ca","de","es","fa","fr","hu","hy","id","it","ja","ko","ml","ms","nb","nl","pa","pl","pt","ru","sv","ta","te","th","tr","uk","vi","zh"],"langNames":{"ar":"عصيدة الأرز","bn":"কঞ্জি","ca":"Arròs congee","de":"Reis-Congee","es":"Arroz congee","fa":"شله","fr":"Congee","hu":"Csuk","hy":"Կոնջի","id":"Congee","it":"Congee","ja":"粥","ko":"죽","ml":"കഞ്ഞി","ms":"Bubur nasi","nl":"Congee","nb":"Congee","pa":"ਜੁਕ","pl":"Kleik ryżowy","pt":"Congee","ru":"Конджи","sv":"Rissoppa","ta":"கஞ்சி","te":"గంజి","th":"โจ๊ก","tr":"Congee","uk":"Конджі","vi":"Cháo","zh":"粥"},"sourceLanguage":"zh"},{"title":"Bai cha (dish)","name":"Bai cha (dish)","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Bai_cha_(dish)","ingredients":["Cooked rice","cooking oil"],"prepSummary":"Cooked rice is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), and mushrooms. Aromatics, such as onions, shallots, scallions, leeks, ginger and garlic, are often added for extra flavor. Cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard, can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Koh_Mak%2C_Thailand%2C_Fried_rice_with_seafood%2C_Thai_fried_rice.jpg/960px-Koh_Mak%2C_Thailand%2C_Fried_rice_with_seafood%2C_Thai_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0","leadFile":"Koh_Mak,_Thailand,_Fried_rice_with_seafood,_Thai_fried_rice.jpg","views":35,"langs":["ar","as","bn","ca","cs","de","es","eu","fi","fr","gl","ha","hy","id","ig","it","ja","jv","kn","ko","ml","ms","my","nl","ru","si","so","te","th","uk","ur","vi","zh"],"langNames":{"ar":"الأرز المقلي","as":"ভাত ভজা","bn":"ফ্রাইড রাইস","ca":"Arròs fregit","cs":"Smažená rýže","de":"Gebratener Reis","es":"Arroz frito","eu":"Arroz frijitu","fi":"Paistettu riisi","fr":"Riz frit","gl":"Arroz fritido","ha":"Shinkafa da aka dafa","hy":"Տապակած բրինձ","id":"Nasi goreng","ig":"Fried rice","it":"Riso fritto","ja":"焼き飯","jv":"Sega gorèng (internasional)","kn":"ಫ್ರೈಡ್ ರೈಸ್","ko":"볶음밥","ml":"ഫ്രൈഡ് റൈസ്","ms":"Nasi goreng","my":"ထမင်းကြော်","nl":"Gebakken rijst","ru":"Жареный рис","si":"තෙම්පරාදු බත්","so":"Bariis shiilan","te":"ఎగ్ ఫ్రైడ్ రైస్","th":"ข้าวผัด","uk":"Смажений рис","ur":"فرائیڈ چاول","vi":"Cơm chiên","zh":"炒飯"},"sourceLanguage":"zh"},{"title":"Cambodian Chinese cuisine","name":"Cambodian Chinese cuisine","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Cambodian_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bayonmarket01.JPG/960px-Bayonmarket01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Bayonmarket01.JPG","views":2281},{"title":"Cha kway","name":"Cha kway","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Cha_kway","ingredients":["Dough"],"course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Youtiao.jpg/960px-Youtiao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Youtiao.jpg","views":32,"langs":["ca","es","fr","id","it","ja","jv","ko","ms","my","pt","ru","th","tr","uk","vi","zh"],"langNames":{"ca":"Youtiao","es":"Youtiao","fr":"You tiao","id":"Cakue","it":"Youtiao","ja":"油条","jv":"Cahkwé","ko":"유탸오","ms":"Cakoi","my":"အီကြာကွေး","pt":"Youtiao","ru":"Ютяо","th":"ปาท่องโก๋","tr":"Youtiao","uk":"Ютяо","vi":"Quẩy","zh":"油条"}},{"title":"Kuyteav","name":"Kuyteav","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kuyteav","ingredients":["Rice noodles","pork stock"],"prepSummary":"Kuyteav is prepared with partially dry thin squarish rice noodles cooked by quickly immersing the noodles in boiling water. The noodles are then strained, placed into a bowl, and moistened with nutty, caramelised garlic oil. After dressing with a sticky brown liquid made of oyster sauce, soy sauce and a pinch of sugar, the bowl is then filled with a clear broth made from pork bones, dried squid, and sugar, and seasoned with a bit of fish sauce. Then the meat toppings are added, which may include an assembly of different types of meat, such as pork loaf, minced pork, pork belly, duck, seafood or offal.","course":"Breakfast, lunch, or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7b/Katieu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pwordissony","licence":"Public domain","leadFile":"Katieu.jpg","views":15157,"langs":["es","id","jv","ko","ms","pt","th","vi"],"langNames":{"es":"Kuyteav","id":"Kuy teav","jv":"Kuy teav","ko":"꾸이띠어우","ms":"Kuyteav","pt":"Kuy teav","th":"กุยเตียว","vi":"Hủ tiếu Nam Vang"}},{"title":"Lort cha","name":"Lort cha","country":"Cambodia","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Lort_cha","ingredients":["Silver needle noodles","garlic","bean sprouts","scallions or chives","palm sugar","fish sauce","dark soy sauce","fried egg"],"prepSummary":"Finely chopped garlic is fried in a wok before adding noodles and the sauce-sugar mixture and stir-frying for a few minutes and then adding blanched bean sprouts and scallions or chives and stir-frying for a few more minutes and serving it with a fried egg on top and finely-sliced chillies, scallions or chives, blanched bean sprouts, and chili sauce, soy and fish sauce on the side.","course":"Main","views":3261},{"title":"Mee kiev","name":"Mee kiev","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Mee_kiev","ingredients":["flour","egg","pork","shrimp"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/HK_SW_%E4%B8%8A%E7%92%B0_Sheung_Wan_%E7%9A%87%E5%90%8E%E5%A4%A7%E9%81%93%E4%B8%AD_303_Queen%27s_Road_Central_%E6%AC%8A%E8%A8%98%E9%9B%B2%E5%90%9E%E9%BA%B5_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg/960px-HK_SW_%E4%B8%8A%E7%92%B0_Sheung_Wan_%E7%9A%87%E5%90%8E%E5%A4%A7%E9%81%93%E4%B8%AD_303_Queen%27s_Road_Central_%E6%AC%8A%E8%A8%98%E9%9B%B2%E5%90%9E%E9%BA%B5_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gadium irggvbobjv","licence":"CC BY-SA 4.0","leadFile":"HK_SW_上環_Sheung_Wan_皇后大道中_303_Queen's_Road_Central_權記雲吞麵_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg","views":164,"langs":["de","el","es","id","ja","jv","ko","ms","th","uk","vi","zh"],"langNames":{"de":"Wan Tan Nudeln","el":"Γιουντουνμιάν","es":"Wanton mee","id":"Mi wonton","ja":"ワンタン麺","jv":"Mi wonton","ko":"완탄민","ms":"Mi wantan","th":"บะหมี่เกี๊ยว","uk":"Локшина Вонтон","vi":"Mì hoành thánh","zh":"餛飩麵"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Num kroch","name":"Num kroch","country":"Indonesia","region":"East Asia","url":"https://en.wikipedia.org/wiki/Num_kroch","ingredients":["Glutinous rice flour","sesame seeds","various fillings (lotus seed","black bean","red bean","mung bean pastes)"],"prepSummary":"Onde-onde atau bola wijen adalah sejenis kue jajanan pasar yang terkenal di Indonesia. Onde-onde mudah ditemukan di pasar tradisional maupun dijual di pedagang kaki lima. Onde-onde juga terkenal khususnya di daerah pecinan baik di Indonesia maupun luar negeri. Sementara, terdapat pula onde-onde yang telah beradaptasi dengan kearifan setempat, seperti Onde-Onde Istimewa dari Banyumas dan Bola Wijen Gandum dari Mojokerto. Onde-onde terbuat dari tepung terigu ataupun tepung ketan yang digoreng atau direbus dan permukaannya ditaburi/dibalur dengan biji wijen. Terdapat bermacam-macam ragam, yang pa","course":"Tea, snack","leadFile":"thumbnail.jpg","views":420,"langs":["ar","de","es","fr","id","ja","jv","km","ko","ml","ms","pa","pl","ta","th","zh"],"langNames":{"ar":"كرات السمسم المقلية","de":"Onde onde","es":"Jin deui","fr":"Jian dui","id":"Onde-onde","ja":"芝麻球","jv":"Ondhé-ondhé","km":"នំក្រូច","ko":"참깨볼","ml":"എള്ളുണ്ട","ms":"Bebola bijan","pa":"ਜੀਆਨ ਦੁਈ","pl":"Jian dui","ta":"எள்ளுருண்டை","th":"อีตุย","zh":"芝麻球"},"sourceLanguage":"id"},{"title":"Num pang chen","name":"Num pang chen","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Num_pang_chen","ingredients":["Wheat flour","scallions"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Spring_onion_pancake_2013.JPG/960px-Spring_onion_pancake_2013.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Howard61313","licence":"GFDL","leadFile":"Spring_onion_pancake_2013.JPG","views":192,"langs":["ar","es","fr","id","ja","jv","ko","th","uk","zh"],"langNames":{"ar":"بانكيك البصل الأخضر","es":"Pan de cebolleta","fr":"Cong you bing","id":"Roti daun bawang","ja":"葱油餅","jv":"Cong you bing","ko":"충유빙","th":"ชงโหยวปิ่ง","uk":"Цун ю бін","zh":"蔥油餅"}},{"title":"Num pao","name":"Num pao","country":"China","region":"Cambodian Chinese","url":"https://en.wikipedia.org/wiki/Num_pao","course":"Breakfast, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Baozi_Chengdu.JPG/960px-Baozi_Chengdu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Baozi_Chengdu.JPG","views":214,"langs":["ar","bg","bn","ca","de","es","et","fi","fr","ha","he","hy","id","it","ja","jv","ko","ms","my","nb","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"باوزي","bg":"Паучи","bn":"বাও","ca":"Baozi","de":"Baozi","es":"Baozi","et":"Baozi","fi":"Baozi","fr":"Baozi","ha":"Baozi","he":"באוזי","hy":"Պաոծը","id":"Bakpao","it":"Baozi","ja":"包子","jv":"Bakpao","ko":"바오쯔","ms":"Pau","my":"ပေါက်စီ","nb":"Baozi","pl":"Baozi","pt":"Baozi","ru":"Баоцзы","sv":"Baozi","th":"ซาลาเปา","tr":"Baozi","uk":"Баоцзи","vi":"Bánh bao","zh":"包子"}},{"title":"Num por pia","name":"Num por pia","country":"China","region":"East Asia (Teochew","url":"https://en.wikipedia.org/wiki/Num_por_pia","ingredients":["Popiah skin","bean sauce","filling of finely grated","steamed or stir-fried turnip","jicama","bean sprouts","French beans","lettuce leaves"],"prepSummary":"春捲，又稱薄餅卷、嫩餅菜、拭餅。廣義上包含潤餅。在餅皮上鋪上一層糖粉和花生粉後加上各式各樣菜和肉捲好後無須油炸直接食用。潤餅作為飲食文化的一部分，流行於閩南、潮汕、臺灣、印度尼西亞、菲律賓等地。越南春卷在形式上也比較類似於潤餅。 閩南、台灣一帶的家庭於尾牙、春節以及寒食、清明時，會以潤餅皮來祭祖，之後家族成員圍據一桌，食用者挑選自己喜愛菜色加上花生粉與砂糖和海苔以潤餅皮包裹後食用，是閩南和台灣清明聚會的重要飲食。泉州各區域主要在清明期間食用潤餅，作為祭拜祖先之前家庭聚會的一種常見食品。臺灣北部地區家庭除了清明吃潤餅（泉州三邑做法）外，也會在農曆年前時段包潤餅（同安做法）又稱之為「家庭尾牙」，廈門同安則在上巳節食用；臺灣中南部地區（泉州三邑做法）則是在清明期間。而潤餅更成為台灣街頭特色小吃。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/LunBhia.jpg/960px-LunBhia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen.","licence":"CC BY-SA 3.0","leadFile":"LunBhia.jpg","views":174,"langs":["es","fr","id","ja","jv","ko","ms","uk","vi","zh"],"langNames":{"es":"Popiah","fr":"Popiah","id":"Popiah","ja":"ポピア","jv":"Popiah","ko":"뻐삐앙","ms":"Popia","uk":"Попіа","vi":"Bò pía","zh":"润饼卷"},"sourceLanguage":"zh"},{"title":"Siev mai","name":"Siev mai","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Siev_mai","ingredients":["Seasoned ground pork","whole","chopped mutton","Chinese black mushroom","lye water dough"],"course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Yellow_dim_sum_in_steamer_basket.jpg/960px-Yellow_dim_sum_in_steamer_basket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mshuang2","licence":"CC0","leadFile":"Yellow_dim_sum_in_steamer_basket.jpg","views":143,"province":"Guangzhou Shi","city":"Guangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yao hon","name":"Yao hon","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Yao_hon","ingredients":["Meat","vegetables","mushrooms","dumplings","seafood","broth"],"course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Hot_Pot.jpg/960px-Hot_Pot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Praneeth Thalla","licence":"CC BY-SA 4.0","leadFile":"Hot_Pot.jpg","views":180,"langs":["ar","ca","cs","de","es","fr","he","hu","hy","id","it","ja","jv","ko","ms","pl","ru","sk","sr","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"الوعاء الساخن","ca":"Hot pot","cs":"Hot pot","de":"Feuertopf","es":"Hot pot","fr":"Fondue chinoise","he":"הוט פוט","hu":"Hot pot","hy":"Հուոկուո","id":"Hotpot","it":"Hot pot","ja":"火鍋","jv":"Hot pot","ko":"훠궈","ms":"Stimbot","pl":"Huoguo","ru":"Хого","sk":"Hot pot","sr":"Хуогуо","sv":"Eldgryta","th":"หม้อไฟ","tr":"Hot pot","uk":"Хоґо","vi":"Lẩu","zh":"火鍋"}},{"title":"Eric Chong","name":"Eric Chong","country":"China","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Eric_Chong","views":54664,"langs":["vi"],"langNames":{"vi":"Eric Chong"},"notFood":"a person"},{"title":"Ginger beef","name":"Ginger beef","country":"Canada","region":"Alberta","url":"https://en.wikipedia.org/wiki/Ginger_beef","ingredients":["Beef","ginger","sweet sauce"],"prepSummary":"姜汁牛肉是一道加拿大中菜，以牛肉、薑及一款甜味醬汁製成。它的食材會因地區有所不同，但亞伯達省版本通常由油炸牛柳配上深色甜醬；該甜醬以醋和糖为基础，加入薑、蒜及辣椒等调味，并伴隨少量切絲胡蘿蔔及洋蔥。 源自傳統中菜薑牛肉。 和许多菜式一样，不同餐馆和厨师都曾声称是姜汁牛肉的发明者。最为人熟知的说法是，于20世纪70年代中期，由乔治·黄厨师在阿尔伯塔省卡尔加里的银苑餐馆所创作。该餐厅于2022年9月永久关门。如今，姜汁牛肉已成为加拿大中餐馆中的常见食品。 加拿大廣播公司的节目《The Main Ingredient》曾特别介绍过姜牛肉。","course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Ginger_Beef_%282432572831%29.jpg/960px-Ginger_Beef_%282432572831%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0","leadFile":"Ginger_Beef_(2432572831).jpg","views":21499,"langs":["jv","zh"],"langNames":{"jv":"Daging sapi jaé","zh":"姜汁牛肉"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hunan dumplings","name":"Hunan dumplings","country":"China","region":"Montreal","url":"https://en.wikipedia.org/wiki/Hunan_dumplings","ingredients":["Pork wontons","peanut butter sauce"],"views":1918},{"title":"Jardin Tiki","name":"Jardin Tiki","country":"Canada","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Jardin_Tiki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Jardin_Tiki_Montreal.jpg/960px-Jardin_Tiki_Montreal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohammed Jaffar from Montreal, Canada","licence":"CC BY-SA 2.0","leadFile":"Jardin_Tiki_Montreal.jpg","views":846,"langs":["fr"],"langNames":{"fr":"Jardin Tiki"},"notFood":"a restaurant"},{"title":"Macaroni chinois","name":"Macaroni chinois","country":"Canada","region":"Quebec City","url":"https://en.wikipedia.org/wiki/Macaroni_chinois","ingredients":["Macaroni"],"prepSummary":"Le macaroni chinois, est un plat de la cuisine sino-canadienne. Ce plat est couramment servi dans les restaurants chinois du Québec,. Il a été inventé par des restaurateurs chinois de la ville de Québec.","course":"Main course","leadFile":"thumbnail.jpg","views":3324,"langs":["fr"],"langNames":{"fr":"Macaroni chinois"},"sourceLanguage":"fr"},{"title":"Newfoundland chow mein","name":"Newfoundland chow mein","country":"China","region":"Newfoundland","url":"https://en.wikipedia.org/wiki/Newfoundland_chow_mein","course":"Hot","views":1782},{"title":"Le Piment Rouge","name":"Le Piment Rouge","country":"China","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Le_Piment_Rouge","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a6/6x8_80dpi_-_Piment_rouge_-_view_of_cellar_fm_mezz_stairs_to_Peel.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"onerower","licence":"Public domain","leadFile":"6x8_80dpi_-_Piment_rouge_-_view_of_cellar_fm_mezz_stairs_to_Peel.JPG","views":1523,"notFood":"a restaurant"},{"title":"Thunder Bay bon bons","name":"Thunder Bay bon bons","country":"China","region":"Thunder Bay","url":"https://en.wikipedia.org/wiki/Thunder_Bay_bon_bons","ingredients":["Pork spare ribs"],"course":"Hot","views":3171},{"title":"Wok with Yan","name":"Wok with Yan","country":"Canada","region":"Canadian Chinese","url":"https://en.wikipedia.org/wiki/Wok_with_Yan","views":18164,"notFood":"a television series"},{"title":"Caribbean Chinese cuisine","name":"Caribbean Chinese cuisine","country":"China","region":"Caribbean Chinese","url":"https://en.wikipedia.org/wiki/Caribbean_Chinese_cuisine","prepSummary":"加勒比中國菜（Caribbean Chinese cuisine）是一种融合了中国菜和西印度群岛菜肴的烹饪风格。其中，中国的影响主要来自粤菜，这是华人移民西印度群岛的主要来源。西印度群岛菜肴本身也是西非、英国、印度-南亚、西班牙、法国、葡萄牙、中东以及原住民烹饪风格的集大成者。 长久以来，加勒比中國菜一直深受西印度群岛餐馆和加勒比华人家庭的喜爱，但直到近期，加拿大和美国的加勒比-中式餐馆数量才有所增长。这些餐馆往往自称是“圭亚那餐馆”，因为圭亚那与华人移民有着特殊的历史渊源，尽管它们的招牌上可能也会标明“加勒比中式美食”、“西印度和中式菜肴”或类似的说法。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":4803,"langs":["ko","zh"],"langNames":{"ko":"카리브식 중국 요리","zh":"加勒比中國菜"},"sourceLanguage":"zh"},{"title":"Fried rice","name":"Fried rice","country":"China","region":"Polynesian Chinese","url":"https://en.wikipedia.org/wiki/Fried_rice","ingredients":["Cooked rice","cooking oil"],"prepSummary":"Cooked rice is the primary ingredient, with a wide variety of additional ingredients, such as vegetables, eggs, meat (chicken, beef, pork, lamb, mutton), preserved meat (bacon, ham, sausage), seafood (fish, shrimp, crab), and mushrooms. Aromatics, such as onions, shallots, scallions, leeks, ginger and garlic, are often added for extra flavor. Cooking oils, such as vegetable oil, sesame oil, clarified butter, or lard, can be used to grease the wok or frying pan to prevent sticking, as well as for flavor. Fried rice dishes can be seasoned with salt, different types of soy sauce, oyster sauce, teriyaki sauce and many other sauces and spices.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Koh_Mak%2C_Thailand%2C_Fried_rice_with_seafood%2C_Thai_fried_rice.jpg/960px-Koh_Mak%2C_Thailand%2C_Fried_rice_with_seafood%2C_Thai_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0","leadFile":"Koh_Mak,_Thailand,_Fried_rice_with_seafood,_Thai_fried_rice.jpg","views":177206},{"title":"Siu yuk","name":"Siu yuk","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Siu_yuk","prepSummary":"燒豬是廣東傳統食品的一種。製法與另一廣東燒味燒乳豬基本一樣，不同的是採用已成長的豬，而非乳豬來燒烤。燒豬以肋骨部最為肥美可口。燒豬的其他多骨部份如頭、肘等可以用作淆湯或煮粥等。 廣東燒味可以分為燒肉及燒腩，燒肉是用原隻生豬燒製而成，再斬件而成；燒腩是指燒大豬的五花腩部份，會把腩肉本身附着的肋骨起出，吃時只有脆皮、嫩肉和肥膏，吃得方便。作為再度烹調的食材則稱為火腩（例如「冬瓜炆火腩」）。 燒肉以皮脆肉嫩為上品。燒豬可以重十到二十公斤，燒肉無論是脂肪及肉均較多而厚。而燒乳豬一般只重五至六公斤，除了一層脆皮以外，只有很少的脂肪和肉，而且骨軟可吃。燒乳豬的每斤價格亦比燒肉高很多；多數售賣燒味的店舖平常都會有燒肉出售，但乳豬卻不一定經常供應，通常需事先預訂。","photo":"https://upload.wikimedia.org/wikipedia/commons/1/12/RoastPig.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Jon914 at English Wikipedia.","licence":"CC BY 3.0","leadFile":"RoastPig.jpg","views":22540,"langs":["ar","es","id","ja","jv","ko","th","uk","zh"],"langNames":{"ar":"سيو يوك","es":"Siu yuk","id":"Sio Bak","ja":"焼肉 (広東料理)","jv":"Siu yuk","ko":"시우윅","th":"หมูย่าง","uk":"Сіу юк","zh":"燒豬"},"sourceLanguage":"zh"},{"title":"Filipino Chinese cuisine","name":"Filipino Chinese cuisine","country":"China","region":"Filipino Chinese","url":"https://en.wikipedia.org/wiki/Filipino_Chinese_cuisine","prepSummary":"菲律賓中國菜是一种受中国饮食文化影响而形成的菲律宾烹饪风格，其渊源可追溯至早期迁居菲律宾的华人——常來人及其华裔后代，并延续至当代菲律宾华人社群。此类菜肴融合了闽菜与粤菜的烹饪特色，经过数百年的在地化演变，逐渐与菲律宾本土饮食习惯相结合，形成了既保留中华风味又契合菲律宾人口味的独特饮食体系。 Category:菲律宾华人文化 Category:中式融合菜 Category:大中華地區以外的中國菜 Category:菲律賓飲食","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":9832,"langs":["zh"],"langNames":{"zh":"菲律賓中國菜"},"sourceLanguage":"zh"},{"title":"Batchoy","name":"Batchoy","country":"Philippines","region":"Central Luzon","url":"https://en.wikipedia.org/wiki/Batchoy","ingredients":["Noodles","pork organs","vegetables","chicken","shrimp","beef"],"prepSummary":"Ingredients of La Paz batchoy include pork offal (liver, spleen, kidneys and heart), crushed pork cracklings, beef loin, shrimp broth, and round egg noodles (miki) cooked with broth added to a bowl of noodles and topped with leeks, pork cracklings (chicharon), and sometimes a raw egg cracked on top.","course":"Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Batchoy_of_Iloilo.jpg/960px-Batchoy_of_Iloilo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mhlayson","licence":"CC BY-SA 4.0","leadFile":"Batchoy_of_Iloilo.jpg","views":24571,"langs":["es","id","jv","nb","tl","vi"],"langNames":{"es":"Batchoy","id":"Batchoy","jv":"Batchoy","nb":"Batchoy","tl":"Batsoy","vi":"Batchoy"},"province":"Province of Tarlac","city":"La Paz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Goto (food)","name":"Goto (food)","country":"Philippines","region":"Luzon","url":"https://en.wikipedia.org/wiki/Goto_(food)","ingredients":["glutinous rice","ginger","beef tripe","toasted garlic","scallions","black pepper","chicharon"],"course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/09919jfLuna_Cagayan_Valley_Roadfvf_08.JPG/960px-09919jfLuna_Cagayan_Valley_Roadfvf_08.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"Public domain","leadFile":"09919jfLuna_Cagayan_Valley_Roadfvf_08.JPG","views":7413,"langs":["jv"],"langNames":{"jv":"Goto"}},{"title":"Bakpia","name":"Bakpia","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Bakpia","prepSummary":"Bakpia adalah kue pastri asal Yogyakarta. Kulit bakpia dibuat dari campuran gula dan garam yang diaduk dalam air hingga larut, lalu dibentuk menjadi adonan dengan menambahkan tepung terigu. Adonan kulit bakpia kemudian diberi isian, dibentuk bulat pipih, dan dipanggang sekurangnya 20 menit. Bakpia jenis ini biasa disebut sebagai bakpia daging atau bakpia asin. Sedangkan bakpia manis biasanya berisi kacang hijau atau ubi yang direndam beberapa malam, dikukus selama satu jam, kemudian digoreng dengan minyak, garam, dan gula pasir. Namun, ada pula variasi lainnya yang berisi kacang hitam, keju, c","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Mung_Bean_Bakpia.jpg/960px-Mung_Bean_Bakpia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AlphaAdhito","licence":"CC0","leadFile":"Mung_Bean_Bakpia.jpg","views":25203,"langs":["es","fr","id","it","jv","ko","ms","pl","pt","tl","zh"],"langNames":{"es":"Jopia","fr":"Bakpia","id":"Bakpia","it":"Bakpia","jv":"Bakpia","ko":"박피아","ms":"Tausarpiah","pl":"Bakpia","pt":"Bakpia","tl":"Hopya","zh":"侯皮亞"},"sourceLanguage":"id","originClaims":["Philippines","Indonesia"]},{"title":"Kiampong","name":"Kiampong","country":"Philippines","region":"Filipino Chinese","url":"https://en.wikipedia.org/wiki/Kiampong","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/9697jfKartilya_ng_Katipunan_Andres_Bonifacio_Manilafvf_17.jpg/960px-9697jfKartilya_ng_Katipunan_Andres_Bonifacio_Manilafvf_17.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC0","leadFile":"9697jfKartilya_ng_Katipunan_Andres_Bonifacio_Manilafvf_17.jpg","views":5070,"langs":["jv"],"langNames":{"jv":"Kiampong"}},{"title":"Lumpia","name":"Lumpia","country":"Indonesia","region":"Indonesia","url":"https://en.wikipedia.org/wiki/Lumpia","ingredients":["Wrapper","meat","vegetables"],"prepSummary":"Lumpia merupakan sejenis jajanan tradisional Tionghoa. Lumpia yang dikenal oleh orang Indonesia merupakan lafal Bahasa Hokkian. Terdiri dari lembaran tipis tepung gandum yang dijadikan sebagai pembungkus isian yang umumnya adalah rebung, telur, sayuran segar, daging, atau makanan laut. Secara aklamasi, makanan ini disepakati berbentuk bulat panjang, kebanyakan digoreng, kulitnya terbuat dari tepung atau kulit tahu, yang berisi campuran sayur. Namun ada lumpia jenis tertentu yang hanya berisikan satu jenis sayuran saja seperti rebung, dan ada juga yang mencampurkannya dengan daging cincang.","course":"Main course, appetizer or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Loenpia_Semarang.JPG/960px-Loenpia_Semarang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Loenpia_Semarang.JPG","views":127675,"langs":["ar","es","fr","id","it","jv","ko","ml","pa","th","tl","uk","zh"],"langNames":{"ar":"لومبيا","es":"Lumpiá","fr":"Lumpia","id":"Lumpia","it":"Lumpia","jv":"Lumpia","ko":"룬삐앙","ml":"ലംപിയ","pa":"ਲੁੰਪੀਆ","th":"ลุมปียา","tl":"Lumpiya","uk":"Люмпія","zh":"潤餅卷"},"sourceLanguage":"id","originClaims":["Indonesia","Philippines"]},{"title":"Maki mi","name":"Maki mi","country":"Philippines","region":"National Capital Region","url":"https://en.wikipedia.org/wiki/Maki_mi","prepSummary":"Maki mi, también conocido como maki de cerdo o sopa maki, es una sopa filipina de lomo de cerdo grueso originaria de la comunidad sino-filipina de Binondo, Manila.","course":"soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Maki_Soup_Wide.jpg/960px-Maki_Soup_Wide.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raymund Macaalay","licence":"CC BY-SA 4.0","leadFile":"Maki_Soup_Wide.jpg","views":3703,"langs":["es","jv"],"langNames":{"es":"Maki mi","jv":"Mi maki"},"sourceLanguage":"es","province":"Capital District","city":"Binondo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mami soup","name":"Mami soup","country":"Philippines","region":"National Capital Region","url":"https://en.wikipedia.org/wiki/Mami_soup","prepSummary":"Mami (pronunciado: MAH-mee) es una sopa de fideos filipina muy popular entre los comensales nacionales, hecha con fideos de harina de trigo, caldo y la adición de carne (pollo, res, cerdo) o albóndigas de wontón. Está relacionado con la clase pancit de platos de fideos, y los fideos mismos a veces se llaman pancit mami.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Mamijf.JPG/960px-Mamijf.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ramon FVelasquez","licence":"CC BY-SA 3.0","leadFile":"Mamijf.JPG","views":8370,"langs":["es","fa","jv"],"langNames":{"es":"Mami (sopa)","fa":"سوپ مامی","jv":"Sop mami"},"sourceLanguage":"es","province":"Capital District","city":"Binondo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Philippine siomai","name":"Philippine siomai","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Philippine_siomai","ingredients":["Seasoned ground pork","whole","chopped mutton","Chinese black mushroom","lye water dough"],"course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Yellow_dim_sum_in_steamer_basket.jpg/960px-Yellow_dim_sum_in_steamer_basket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mshuang2","licence":"CC0","leadFile":"Yellow_dim_sum_in_steamer_basket.jpg","views":21,"langs":["ar","es","fr","it","ja","jv","ko","ms","nl","th","tl","uk","vi","zh"],"langNames":{"ar":"شوماي","es":"Shaomai","fr":"Shaomai","it":"Shumai","ja":"焼売","jv":"Siomay","ko":"사오마이","ms":"Siumai","nl":"Siew maai","th":"ขนมจีบ","tl":"Siyomay","uk":"Канум джііб","vi":"Xíu mại","zh":"燒賣"},"province":"Guangzhou Shi","city":"Guangzhou","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shakoy","name":"Shakoy","country":"Philippines","region":"Visayas","url":"https://en.wikipedia.org/wiki/Shakoy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Shakoy_doughnut.jpg/960px-Shakoy_doughnut.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Obsidian Soul","licence":"CC0","leadFile":"Shakoy_doughnut.jpg","views":5337,"langs":["jv","ko"],"langNames":{"jv":"Shakoy","ko":"샤코이"}},{"title":"Siopao","name":"Siopao","country":"Philippines","region":"Filipino Chinese","url":"https://en.wikipedia.org/wiki/Siopao","ingredients":["Pork","flour","soy sauce","salt"],"prepSummary":"Ang siopao o siyopaw (; ), literal na mainit na bonete, ay Pilipinong uri ng Kantones na pinasingaw na bonete na tinatawag na cha siu bao (Jyutping: caa1 siu1 baau1).","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Steamed-Pork-Buns-BBQ_Siopao-Asado-Recipe.webp/960px-Steamed-Pork-Buns-BBQ_Siopao-Asado-Recipe.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rivertenkitchen","licence":"CC BY-SA 4.0","leadFile":"Steamed-Pork-Buns-BBQ_Siopao-Asado-Recipe.webp","views":36872,"langs":["es","fr","ja","jv","ms","nb","tl","zh"],"langNames":{"es":"Siópao","fr":"Siopao","ja":"焼包","jv":"Siopao","ms":"Siopao","nb":"Siopao","tl":"Siopao","zh":"燒包"},"sourceLanguage":"tl"},{"title":"Taho","name":"Taho","country":"Philippines","region":"Filipino Chinese","url":"https://en.wikipedia.org/wiki/Taho","ingredients":["Silken tofu","arnibal (brown sugar syrup)","sago pearls"],"prepSummary":"Most tahô vendors prepare the separate ingredients before dawn. The main ingredient, fresh soft/silken tofu, is processed to a consistency that is very similar to a very fine custard. The brown sugar is caramelized and mixed with water to create a viscous amber-colored syrup called arnibal. Flavors like vanilla are sometimes added to the arnibal. Sago pearls, which can be bought at the local market, are boiled to a gummy consistency until they are a translucent white. In lieu of making soft tofu from scratch, one can use a soft tofu mix from the store. Leftover tahô, if significant amounts are found, is sometimes repurposed into tokwa (\"tofu\" in Filipino).","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Taho2.jpg/960px-Taho2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:en:User:Kguirnela","licence":"CC BY 2.5","leadFile":"Taho2.jpg","views":33387,"langs":["ar","es","id","ja","jv","ko","tl","uk"],"langNames":{"ar":"تاهو (طبق)","es":"Tajú","id":"Tahok","ja":"タホ (料理)","jv":"Tahok","ko":"타호 (음식)","tl":"Taho","uk":"Тахо (десерт)"}},{"title":"Indian Chinese cuisine","name":"Indian Chinese cuisine","country":"China","region":"Indian Chinese","url":"https://en.wikipedia.org/wiki/Indian_Chinese_cuisine","prepSummary":"印式中餐（Indian Chinese cuisine），或称印度式中国菜、印度客家菜（Indian Hakka），是结合了印度本地风格的中餐，融合印度当地的香料和食材烹饪而成，味道偏向辛辣，以符合当地人民的口味偏好。印式中餐一个重要起源可以追溯到英国殖民时期移居首都加尔各答的华人移民。1960年代中印边境战争后，大批印度华人被迫离开，转而前往一些西方国家，又促进了印式中餐在这些地方传播。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":52165,"langs":["ar","bn","es","hi","ja","ms","pt","sr","te","zh"],"langNames":{"ar":"المطبخ الهندي الصيني","bn":"ইন্দো-চীনা রন্ধনশৈলী","es":"Gastronomía sino-india","hi":"भारतीय चीनी व्यंजन","ja":"インド中華","ms":"Masakan Cina India","pt":"Culinária sino-indiana","sr":"Индијско-кинеска храна","te":"ఇండియన్ చైనీస్ వంటకాలు","zh":"印式中餐"},"sourceLanguage":"zh"},{"title":"Babi hong","name":"Babi hong","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Babi_hong","ingredients":["Pork belly braised in soy sauce","garlic","Chinese sauces"],"prepSummary":"Babi hong adalah masakan daging babi bagian perut (samcan) khas Tionghoa Indonesia yang mungkin berasal dari tradisi Hakka. Samcan atau bagian perut babi ini direbus, digoreng, dan dikukus dengan campuran bumbu dan saus masakan Tionghoa. Babi hong dijual dan disajikan di restoran Tionghoa Indonesia, terutama di kawasan pecinan di kota-kota besar di Indonesia. Hidangan ini secara tradisional dianggap sebagai hidangan istimewa yang disajikan kepada tamu dan kerabat dalam perayaan khusus, misalnya disajikan saat makan bersama keluarga untuk merayakan imlek (tahun baru China). Hidangan babi hong i","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Babi_Hong_1.jpg/960px-Babi_Hong_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Babi_Hong_1.jpg","views":2854,"langs":["id"],"langNames":{"id":"Babi hong"},"sourceLanguage":"id"},{"title":"Babi kecap","name":"Babi kecap","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Babi_kecap","ingredients":["Pork","shallot"],"prepSummary":"Babi kecap adalah semur daging babi khas Indonesia dengan kecap manis. Ini adalah salah satu masakan Tionghoa Indonesia klasik, karena kesederhanaannya yang terkenal di kalangan rumah tangga Tionghoa Indonesia, dan juga terkenal di kalangan Indonesia non-Muslim, seperti suku Bali, Batak dan Minahasa. Makanan ini juga populer di Belanda dengan sebutan babi ketjap, yang berbagi hubungan kolonial dengan Indonesia. Di Belanda, hidangan tersebut juga dihidangkan dalam rijsttafel.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Babi_kecap_1.jpg/960px-Babi_kecap_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Babi_kecap_1.jpg","views":5216,"langs":["fr","id","jv","ms","th"],"langNames":{"fr":"Babi kecap","id":"Babi kecap","jv":"Babi kécap","ms":"Babi kecap","th":"บาบีเกอจัป"},"sourceLanguage":"id"},{"title":"Bakmi","name":"Bakmi","country":"Indonesia","region":"Indonesian Chinese","url":"https://en.wikipedia.org/wiki/Bakmi","ingredients":["Wheat flour","ground pork","soy sauce"],"prepSummary":"Bakmi is normally boiled for serving. When bakmi is intended for use in soup, it is usually boiled separately from the broth. The noodles are usually mixed with animal fats, either from pork, chicken or beef. The noodles are then served with various toppings: an example would include a few slices of char siu (叉燒) or barbecued pork, with addition of Chinese green vegetables and a bowl of broth. In Indonesia, the most common toppings are diced seasoned chicken with choy sum and fried wonton skin, to a more complete version served with fried or boiled wonton and bakso (meatballs). The soup is served in a different bowl, and is added to the noodles by the individual diner according to taste.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Bakmi_Aloi_Grogol_2.jpg/960px-Bakmi_Aloi_Grogol_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Bakmi_Aloi_Grogol_2.jpg","views":19573,"langs":["ar","bn","de","es","fr","id","ja","jv","kk","ko","ms","my","nl"],"langNames":{"ar":"باكمي","bn":"বাকমি","de":"Bami","es":"Bami","fr":"Bakmi","id":"Bakmi","ja":"バミー","jv":"Bakmi","kk":"Бами","ko":"박미","ms":"Bakmi","my":"ဘက်မီ","nl":"Bami"}},{"title":"Bamischijf","name":"Bamischijf","country":"Netherlands","region":"Northwestern Europe","url":"https://en.wikipedia.org/wiki/Bamischijf","ingredients":["noodles"],"prepSummary":"The filling is prepared using a base of cooked bami. The ingredients are similar to those for bami goreng: vegetables and meat, with Indonesian spices and sauces. The noodles are packed as thick as possible so that the product's filling becomes dough-like in consistency. This mass is formed into a sausage roll, from which slices are cut. These slices are breaded and fried.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Bamihap.jpg/960px-Bamihap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Erbsensuppe","licence":"CC BY-SA 3.0","leadFile":"Bamihap.jpg","views":14382,"langs":["cs","de","id","jv","nl","uk"],"langNames":{"cs":"Bamischijf","de":"Bamischijf","id":"Bamischijf","jv":"Bamischijf","nl":"Bamischijf","uk":"Бамісхейф"}},{"title":"Beef kway teow","name":"Beef kway teow","country":"Singapore","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Beef_kway_teow","ingredients":["Kway teow (flat rice noodles)","beef tenderloin","gula Melaka","sliced","dried black beans","garlic","dark soy sauce","lengkuas (galangal or blue ginger)"],"prepSummary":"Kwetiau sapi adalah hidangan kwetiau yang ditumis dengan campuran daging sapi dan terkadang juga ditambahi jeroan sapi (seperti urat/tendon, hati atau babat). Kwetiau sapi dapat disajikan berkuah atau tanpa kuah, tetapi umumnya ditumis dengan sedikit kuah. Hidangan ini adalah hidangan Tionghoa yang lazim ditemukan di Asia Tenggara, seperti di Indonesia, Singapura, dan Malaysia, dan dapat dilacak asal-usulnya sebagai hidangan Tionghoa dari Kanton. Hidangan ini populer di kalangan orang Tionghoa-Indonesia dan juga di antara penduduk Singapura.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Kwetiau_Siram.jpg/960px-Kwetiau_Siram.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Kwetiau_Siram.jpg","views":3445,"langs":["id","jv"],"langNames":{"id":"Kwetiau sapi","jv":"Kwétiau sapi"},"sourceLanguage":"id"},{"title":"Bihun goreng","name":"Bihun goreng","country":"China","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Bihun_goreng","ingredients":["Rice vermicelli"],"prepSummary":"Bihun goreng (juga dikenal sebagai bee hoon goreng atau mee hoon goreng dalam bahasa Melayu) merujuk pada hidangan mi goreng yang dimasak menggunakan bihun. Di beberapa negara tertentu seperti Singapura, istilah goreng terkadang digantikan dengan padanan bahasa Inggrisnya dalam penamaan hidangan ini. Tidak ada resep tunggal yang baku untuk hidangan ini. Komposisi dan cara penyiapannya sangat bervariasi di setiap rumah tangga di seluruh wilayah budaya dan bahasa yang bersangkutan, yang mana juga mencakup versi vegetarian.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Bihun_goreng.JPG/960px-Bihun_goreng.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Bihun_goreng.JPG","views":10531,"langs":["ar","id","jv"],"langNames":{"ar":"بيهون مقلي","id":"Bihun goreng","jv":"Mihun gorèng"},"sourceLanguage":"id"},{"title":"Cap cai","name":"Cap cai","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Cap_cai","ingredients":["carrot","mushrooms"],"prepSummary":"Capcai (Hanzi: 雜菜; Pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; \"aneka sayuran\") atau capcay adalah nama hidangan khas Tionghoa-Indonesia berupa banyak macam sayuran yang dimasak dengan cara direbus (kuah) atau digoreng tumis. Capcai asal mulanya merupakan variasi dari hidangan khas Fujian. Konon pada zaman dahulu, koki istana tidak tega untuk membuang sisa-sisa berbagai macam sayuran. Ia kemudian memasak semua sisa sayuran tersebut dan ternyata rasa masakan tersebut terasa lezat. Masakan baru ini pun cepat disukai dan menyebar ke masyarakat luas. Seiring waktu, Capcay justru lebih populer di luar","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Cap_cai.jpg/960px-Cap_cai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tks1432","licence":"CC BY-SA 4.0","leadFile":"Cap_cai.jpg","views":15042,"langs":["fr","id","ja","jv","ms","nl"],"langNames":{"fr":"Cap cai","id":"Capcai","ja":"チャプチャイ","jv":"Cap cai","ms":"Cap cai","nl":"Cap cai"},"sourceLanguage":"id"},{"title":"Douchi","name":"Douchi","country":"China","region":"Indonesian Chinese","url":"https://en.wikipedia.org/wiki/Douchi","ingredients":["Fermented soybean"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/2015_1012_Preserved_black_beans_douchi_close-up.jpg/960px-2015_1012_Preserved_black_beans_douchi_close-up.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2015_1012_Preserved_black_beans_douchi_close-up.jpg","views":53085,"langs":["ar","ca","es","fr","ha","is","ja","jv","pl","ru","th","tl","uk","zh"],"langNames":{"ar":"فول الصويا الاسود المخمر","ca":"Douchi","es":"Tausí","fr":"Soja noir salé","ha":"Douchi","is":"Svartbaunasósa","ja":"豆豉","jv":"Douchi","pl":"Douchi","ru":"Доучи","th":"เต้าซี่","tl":"Tawsi","uk":"Доучі","zh":"豆豉"}},{"title":"Ifumi","name":"Ifumi","country":"Indonesia","region":"Indonesian Chinese","url":"https://en.wikipedia.org/wiki/Ifumi","ingredients":["Crispy deep-fried noodles with chicken","meat or prawn"],"prepSummary":"Ifumi adalah sejenis makanan Tionghoa. Makanan ini berbentuk bakmi yang telah direbus lalu digoreng lagi sampai garing berbentuk sarang. Kemudian di atasnya disiram dengan tumisan sayuran, biasanya disebut cap cay. Ifumi juga populer di Indonesia dan sering kali dimakan pada acara-acara khusus.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/I_Fu_Mie%2C_Yogyakarta.jpg/960px-I_Fu_Mie%2C_Yogyakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 3.0","leadFile":"I_Fu_Mie,_Yogyakarta.jpg","views":2991,"langs":["ar","id","jv"],"langNames":{"ar":"إيفومي","id":"Ifumi","jv":"I fu mi"},"sourceLanguage":"id"},{"title":"Jipang (food)","name":"Jipang (food)","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Jipang_(food)","ingredients":["Rice","glutinous rice","sugar"],"prepSummary":"The process of making jipang varies from place to place and even from family to family because jipang is such a widespread snack. Adding onto that, the processes used in the large-scale production of jipang vary largely from the traditional way of making it. The main ingredients in making jipang is rice and sugar. The best rice for making jipang comes from unhulled rice which has been stored for 3-4 days. According to major jipang producers, jipang is most sought after in the monsoon seasons instead of summer where sales drop. The jipang from Lahat is made manually from glutinous rice.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Jipang_beras_snack.jpg/960px-Jipang_beras_snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cun Cun","licence":"CC BY-SA 4.0","leadFile":"Jipang_beras_snack.jpg","views":1696,"langs":["bn","es","id"],"langNames":{"bn":"জিপাং","es":"Jipang","id":"Jipang"},"originClaims":["Malaysia","Indonesia","China","Taiwan"]},{"title":"Kari kapitan","name":"Kari kapitan","country":"Malaysia","region":"Penang","url":"https://en.wikipedia.org/wiki/Kari_kapitan","ingredients":["Chicken"],"course":"Main course","views":1825,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue keranjang","name":"Kue keranjang","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Kue_keranjang","prepSummary":"Despite numerous varieties, they all share the same glutinous rice ingredient that is pounded or ground into a paste and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg/960px-A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"A_homemade_nian_gao_from_old_woman_in_yuen_long.jpg","views":83,"langs":["ar","ca","de","es","fa","fr","ha","id","it","ja","jv","ko","ms","nb","nl","ru","sw","th","tl","tr","vi","zh"],"langNames":{"ar":"نيان غاو","ca":"Nian gao","de":"Niangao","es":"Nian gao","fa":"نیان گائو","fr":"Nian gao","ha":"Nian gao","id":"Kue keranjang","it":"Nian gao","ja":"年糕","jv":"Kuwé kranjang","ko":"녠가오","ms":"Kuih bakul","nl":"Niangao","nb":"Niangao","ru":"Няньгао","sw":"Nian gao","th":"ขนมเข่ง","tl":"Tikoy","tr":"Nian gao","vi":"Bánh tổ","zh":"年糕"},"sourceLanguage":"zh"},{"title":"Kwetiau ayam","name":"Kwetiau ayam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kwetiau_ayam","ingredients":["Kwetiau","chicken meat","soy sauce","garlic","chicken broth","chinese cabbage","scallions"],"prepSummary":"The kwetiau flat rice noodles are boiled in water until the texture becomes al dente and mixed in a bowl with cooking oil, soy sauce and garlic. The oil coats the noodle to separate the threads. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings, including garlic. The chicken meat might also be cooked with jamur (mushrooms). The soy sauce seasoned chicken and mushroom mixture is placed on the flat rice noodles, and topped with chopped spring onions (green shallots).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Kwetiau_Ayam_Jamur_Pangsit_Bakso.jpg/960px-Kwetiau_Ayam_Jamur_Pangsit_Bakso.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Kwetiau_Ayam_Jamur_Pangsit_Bakso.jpg","views":1745,"langs":["ar","bn","id","jv"],"langNames":{"ar":"كوي تياو بالدجاج","bn":"কোয়েটিয়াউ আয়াম","id":"Kwetiau ayam","jv":"Kwétiau pitik"}},{"title":"Kwetiau goreng","name":"Kwetiau goreng","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kwetiau_goreng","ingredients":["Fried flat noodles with chicken","meat","beef","prawn or crab"],"prepSummary":"Kwetiau goreng adalah kwetiau yang digoreng yang merupakan masakan Tionghoa Indonesia, itu adalah hidangan mie yang digoreng yang beraroma dan pedas yang umum dijumpai di Indonesia. Dalam sebuah kepercayaan kuno Tiongkok, kwetiau bukan hanya di anggap sebagai mie namun sebuah interpretasi dari sebuah simbol dari sebuah panjang umur. Oleh karena itu identiknya disajikan di saat ada perayaan besar karena makna dalam makanannya sangatlah dalam. Mie ini memiliki tekstur yang lembut dan kenyal, yang membuatnya cocok untuk proses penggorengan. Hidangan ini dibuat dengan bahan utama kwetiau ditumis d","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Indonesian_fried_kwetiau.JPG/960px-Indonesian_fried_kwetiau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D.W. Fisher-Freberg","licence":"CC BY-SA 3.0","leadFile":"Indonesian_fried_kwetiau.JPG","views":15918,"langs":["id","jv","ms"],"langNames":{"id":"Kwetiau goreng","jv":"Kwétiau gorèng","ms":"Kuetiau goreng"},"sourceLanguage":"id"},{"title":"Lontong cap go meh","name":"Lontong cap go meh","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Lontong_cap_go_meh","ingredients":["Lontong topped with opor ayam","sayur lodeh","sambal goreng ati","pindang telur","koya powder","sambal","krupuk"],"prepSummary":"Lontong cap go meh (Lonthong cap go mèh) adalah masakan adaptasi peranakan Tionghoa Indonesia terhadap masakan Indonesia, tepatnya masakan Jawa. Hidangan ini terdiri dari lontong yang disajikan dengan opor ayam, sayur lodeh, sambal goreng hati, acar, telur pindang, abon sapi, bubuk koya, sambal, dan kerupuk. Lontong Cap Go Meh biasanya disantap keluarga Tionghoa Indonesia pada saat perayaan Cap go meh, yaitu empat belas hari setelah imlek atau tepatnya hari kelima belas bulan 1 penanggalan imlek. Akan tetapi kini hidangan ini juga kerap disajikan kapan saja, tidak hanya ketika cap go meh.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Lontong_Cap_Go_Meh_2.JPG/960px-Lontong_Cap_Go_Meh_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Lontong_Cap_Go_Meh_2.JPG","views":4455,"langs":["id","jv","ms","zh"],"langNames":{"id":"Lontong cap go meh","jv":"Lonthong cap go mèh","ms":"Lontong cap go meh","zh":"隆東十五暝"},"sourceLanguage":"id"},{"title":"Mie ayam","name":"Mie ayam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Mie_ayam","ingredients":["Noodle","chicken meat","soy sauce","garlic","chicken broth","Chinese cabbage","scallions"],"prepSummary":"The yellow wheat noodle is boiled in water until it achieves an al dente texture and mixed in a bowl with cooking oil, soy sauce, and garlic. The oil coats the noodles to separate the threads. The oil can be chicken fat, lard, vegetable oil, or garlic oil. The chicken meat is diced and cooked in soy sauce and other seasonings, including garlic. The chicken meat might also be cooked with mushrooms. The seasoned chicken and mushroom mixture is placed on the noodles and topped with chopped spring onions (green shallots). Bakmi ayam is usually served with a separate chicken broth, boiled Chinese cabbage, and often wonton either crispy fried or in soup, and also bakso (meatballs).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Mi_ayam_jamur.JPG/960px-Mi_ayam_jamur.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Mi_ayam_jamur.JPG","views":15055,"langs":["ar","fr","id","jv","ms","th"],"langNames":{"ar":"ميه أيم","fr":"Mie ayam","id":"Mi ayam","jv":"Mie ayam","ms":"Mi ayam","th":"มีอายัม"}},{"title":"Mie bakso","name":"Mie bakso","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Mie_bakso","prepSummary":"Mie bakso adalah sebuah hidangan sup bakmi Indonesia yang terdiri dari bakso yang disajikan dengan mi kuning dan bihun. Mie bakso nyaris identik dengan soto mie, hanya saja hidangan tersebut memakai bakso alih-alih potongan daging ayam. Mie bakso dapat ditemukan di seluruh Indonesia dari gerai jalanan sampai tempat makan kelas tinggi. Bersama dengan soto, sate dan siomay, mie bakso adalah salah satu makanan jalanan paling populer di Indonesia.","course":"Main course (lunch)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Indonesian_bakso%2C_with_noodle_and_bean_sprouts%2C_April_2018_%2803%29.jpg/960px-Indonesian_bakso%2C_with_noodle_and_bean_sprouts%2C_April_2018_%2803%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Qaedi Shamsuddin","licence":"CC BY 2.0","leadFile":"Indonesian_bakso,_with_noodle_and_bean_sprouts,_April_2018_(03).jpg","views":3375,"langs":["ar","id","jv","ko","ms"],"langNames":{"ar":"مي باكسو","id":"Mi bakso","jv":"Mi bakso","ko":"미 박소","ms":"Mi bakso"},"sourceLanguage":"id"},{"title":"Mie goreng","name":"Mie goreng","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Mie_goreng","ingredients":["Fried noodles with chicken","meat or prawn"],"prepSummary":"Mi goreng is traditionally made with yellow wheat noodles, stir-fried with chopped shallots, onion, and garlic with soy sauce seasoning, egg, vegetables, chicken, meat, or seafood. However, other versions might use dried instant noodles instead of fresh yellow wheat noodles. A common practice in Indonesia is the inclusion of powdered instant noodle seasonings, along with eggs and vegetables. The almost identical recipe is often used to create other dishes.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Mi_Goreng_GM.jpg/960px-Mi_Goreng_GM.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Mi_Goreng_GM.jpg","views":127532,"langs":["ar","de","fr","he","id","ja","jv","ko","th","tl","uk","zh"],"langNames":{"ar":"مي جورينج","de":"Bami Goreng","fr":"Mie goreng","he":"מי גורנג","id":"Mi goreng","ja":"ミーゴレン","jv":"Mi gorèng","ko":"미고렝","th":"มีโกเร็ง","tl":"Mie goreng","uk":"Мі горенг","zh":"印尼炒麵"}},{"title":"Mie kering","name":"Mie kering","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mie_kering","ingredients":["Dried noodle"],"prepSummary":"Mi Titi atau Mi kering Makassar adalah masakan Tionghoa Indonesia, jenis mie kering yang disajikan dengan saus kental dan irisan ayam, udang, jamur, hati, dan cumi. Makanan ini agak mirip dengan Ifumi Tiongkok, hanya saja mienya yang lebih tipis.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/MIE_KERING_MAKASSAR.jpg/960px-MIE_KERING_MAKASSAR.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M.akbar.raf","licence":"CC BY-SA 4.0","leadFile":"MIE_KERING_MAKASSAR.jpg","views":1517,"langs":["id","jv","th"],"langNames":{"id":"Mi Titi","jv":"Mi garing","th":"มีเกอริง"},"sourceLanguage":"id"},{"title":"Mun tahu","name":"Mun tahu","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mun_tahu","ingredients":["Silken egg tofu","vegetables","chicken or seafood"],"prepSummary":"Mun tahu (燜豆腐 / 焖豆腐) adalah hidangan etnis Tionghoa-Indonesia berbahan tahu sutera yang direbus menggunakan saus putih kental gurih, kemudian dicampur dengan daging ayam cincang dan udang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Mun_Tahu_1.jpg/960px-Mun_Tahu_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Mun_Tahu_1.jpg","views":2060,"langs":["ar","id","jv"],"langNames":{"ar":"مون تاهو","id":"Mun tahu","jv":"Mun tahu"},"sourceLanguage":"id"},{"title":"Nasi tim","name":"Nasi tim","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nasi_tim","ingredients":["Rice steamed with chicken or meat"],"prepSummary":"The diced and seasoned boneless chicken and mushroom are stir-fried with garlic and seasoned with soy sauce, Chinese cooking wine, sesame oil and oyster sauce. The rice is seasoned with salt and pepper and garlic. Hard boiled chicken egg is placed in the bottom of the bowl, followed by seasoned cooked chicken and mushroom, then the bowl is filled with seasoned rice. Then the bowl is steamed in a steamer until it is cooked well. The serving method is as follows: nasi tim in metal bowls (made from tin, aluminium or stainless steel) are usually kept in a steamer to keep warm. It is then served by placing the tin bowl against a plate and the bowl's content will be printed upon the plate.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Nasi_Tim_Ayam_in_Jakarta.jpg/960px-Nasi_Tim_Ayam_in_Jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Tim_Ayam_in_Jakarta.jpg","views":3721,"langs":["id","jv","ko","ms"],"langNames":{"id":"Nasi tim","jv":"Sega tim","ko":"나시 팀","ms":"Nasi tim"}},{"title":"Ngo hiang","name":"Ngo hiang","country":"China","region":"Minnan region","url":"https://en.wikipedia.org/wiki/Ngo_hiang","ingredients":["Various meats","vegetables","five-spice powder","tofu skin"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Wuxiang_zz.jpg/960px-Wuxiang_zz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chensiyuan","licence":"CC BY-SA 3.0","leadFile":"Wuxiang_zz.jpg","views":22942,"langs":["es","fr","he","id","jv","ms","th","zh"],"langNames":{"es":"Quíquiam","fr":"Ngo hiang","he":"נגו היאנג","id":"Ngo hiang","jv":"Ngo hiang","ms":"Loh bak","th":"โลบะ","zh":"五香滷肉"}},{"title":"Pie tee","name":"Pie tee","country":"Singapore","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Pie_tee","prepSummary":"The shells are made of flour, and the batter may be added with slaked lime or carbonated water for more crunch. The Malay kuih jambang, however, is often filled with spiced beef and topped with chives, chilies and onions.","course":"Pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Pie-Tee_-_Aunty_Nat_%284591377212%29.jpg/960px-Pie-Tee_-_Aunty_Nat_%284591377212%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Pie-Tee_-_Aunty_Nat_(4591377212).jpg","views":11782,"langs":["ar","id","ja","jv","ko","ms"],"langNames":{"ar":"فطيرة تي","id":"Pai ti","ja":"パイティー","jv":"Pai tee","ko":"파이 티","ms":"Pie tee"},"originClaims":["Singapore","Malaysia"]},{"title":"Sapo tahu","name":"Sapo tahu","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Sapo_tahu","ingredients":["Stir-fried tofu","vegetables","chicken or seafood"],"prepSummary":"Traditionally, sapo tahu are strictly cooked in a traditional Chinese claypot on a charcoal fire. However, today it might be cooked in a common metal wok, cauldron or saucepan instead.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/IndonesianFood_SapoTauhu.JPG/960px-IndonesianFood_SapoTauhu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"IndonesianFood_SapoTauhu.JPG","views":4477,"langs":["id","jv","ms","th"],"langNames":{"id":"Sapo tahu","jv":"Sapo tahu","ms":"Sapo tahu","th":"ซาโปตาฮู"}},{"title":"Sekba","name":"Sekba","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Sekba","ingredients":["Pork offal (liver","tongue","ear","intestine","cartilage)","meat braised in soy sauce","garlic","Chinese herbs"],"prepSummary":"Sekba atau kadang disebut juga sebagai bektim adalah hidangan jeroan babi khas Tionghoa Indonesia yang direbus dalam kuah sup berbahan dasar kecap. Hidangan rebusan ini mirip dengan semur, dan cita rasanya gurih, agak manis dan asin, dengan kuah yang terbuat dari kecap, bawang putih, dan bumbu-bumbu ramuan Tionghoa. Hidangan ini adalah jajanan jalanan yang populer di Pecinan di Indonesia, seperti Gang Gloria di kawasan Glodok, Pecinan Jakarta, Indonesia. Sebagai makanan jajanan, pelanggan dapat memilih beraneka jenis daging dan jeroan babi dalam piring mereka. Kemudian pelanggan akan dikenakan","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Sekba_3.jpg/960px-Sekba_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Sekba_3.jpg","views":3318,"langs":["id","jv","ko"],"langNames":{"id":"Sekba","jv":"Sékba","ko":"섹바"},"sourceLanguage":"id"},{"title":"Siomay","name":"Siomay","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Siomay","ingredients":["Fish dumpling with tofu","vegetables in peanut sauce"],"prepSummary":"Siomai atay siomay (Hokkien: 燒賣; dialek xiamen sio māiⁿ, dialek Beijing, shaomai) adalah sejenis dimsum yang merupakan makanan tradisional Tiongkok. Dalam bahasa Mandarin, makanan ini disebut shaomai, sedangkan dalam bahasa Kanton disebut siu maai. Kulit siomai serupa dengan kulit pangsit. Panganan ini tersebar di Indonesia karena dibawa oleh orang-orang Tionghoa.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Siomay_Udang_Glodok.JPG/960px-Siomay_Udang_Glodok.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Siomay_Udang_Glodok.JPG","views":14611,"langs":["ar","bn","es","fr","id","jv","ms","th"],"langNames":{"ar":"سيومای","bn":"সিওমে","es":"Siomay","fr":"Siomay","id":"Siomai","jv":"Somay","ms":"Shiomaiy","th":"ซีโยไม"},"sourceLanguage":"id","originClaims":["Indonesia","China"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Swikee","name":"Swikee","country":"Indonesia","region":"Purwodadi in Central Java","url":"https://en.wikipedia.org/wiki/Swikee","ingredients":["Frog legs cooked in various sauces"],"prepSummary":"Swike atau Swikee adalah hidangan kaki kodok khas Tionghoa Indonesia. Hidangan ini dapat disajikan dalam bentuk sup, digoreng atau ditumis. Hidangan Tionghoa ini sangat populer di Indonesia. Nama \"Swikee\" berasal dari dialek Hokkian (, ) sui (air) dan ke (ayam), yang mungkin merupakan eufemisme untuk menyebut kodok sebagai \"ayam air\". Makanan ini terkadang diidentikkan dengan makanan tradisional Purwodadi, sebuah kecamatan di Kabupaten Grobogan, Jawa Tengah, dan juga Jatiwangi, sebuah kecamatan di Majalengka, Jawa Barat. Bahan utamanya adalah kaki katak (terutama dari \"kodok hijau\") dengan bum","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Swikee_Kodok_Oh.jpg/960px-Swikee_Kodok_Oh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Swikee_Kodok_Oh.jpg","views":5815,"langs":["id","it","jv"],"langNames":{"id":"Swike","it":"Swike","jv":"Swiké"},"sourceLanguage":"id"},{"title":"Tahu sumedang","name":"Tahu sumedang","country":"Indonesia","region":"Sumedang Regency","url":"https://en.wikipedia.org/wiki/Tahu_sumedang","ingredients":["Deep-fried tofu"],"prepSummary":"Tahu Sumedang (aksara Sunda: ) adalah tahu khas daerah Sumedang. Jika dibeli dalam jumlah banyak, umumnya menggunakan bongsang, anyaman bambu yang dapat memuat 25–100 buah tahu goreng.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Tahu_sumedang.jpg/960px-Tahu_sumedang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Serenity","licence":"CC BY-SA 3.0","leadFile":"Tahu_sumedang.jpg","views":2719,"langs":["ar","id","jv","ms","my","th"],"langNames":{"ar":"تاهو سوميدانغ","id":"Tahu Sumedang","jv":"Tahu Sumedang","ms":"Tauhu Sumedang","my":"တာဟူး ဆူမဲ့ဒန်း","th":"ตาฮูซูเมอดัง"},"sourceLanguage":"id"},{"title":"Tauco","name":"Tauco","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Tauco","ingredients":["Fermented soy"],"prepSummary":"Le tauco ou tauchu est une pâte de fèves de soja jaune fermentée, que l'on retrouve dans la cuisine chinoise et la cuisine indonésienne. Les fèves de soja sont bouillies, puis broyées, mélangées avec de la farine, et mises à fermenter. La pâte est alors immergée dans l'eau salée puis séchée sous le soleil durant plusieurs semaines, jusqu'à ce que la pâte atteigne une couleur jaunâtre. La sauce est utilisée comme condiment pour parfumer des fritures comme le tahu tauco (tofu dans une sauce tauco), le kakap tahu tausi (vivaneau et tofu), ou dans une soupe comme le swikee oh (cuisses de grenouill","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Tauco_in_Supermarket.JPG/960px-Tauco_in_Supermarket.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Tauco_in_Supermarket.JPG","views":9987,"langs":["fr","id","jv","ko","ms","th"],"langNames":{"fr":"Tauco","id":"Tauco","jv":"Tauco","ko":"타우초","ms":"Taucu","th":"เตาโจ"},"sourceLanguage":"fr"},{"title":"Korean Chinese cuisine","name":"Korean Chinese cuisine","country":"China","region":"Korean Chinese","url":"https://en.wikipedia.org/wiki/Korean_Chinese_cuisine","prepSummary":"韓式中餐，在韓國又称爲韓式中華料理，是由韩國華人將中國菜與當地烹飪技法結合的融合菜式。 尽管最初源自中国菜，但韩式中餐由具有韩国风味和配料的独特菜肴组成，因此它是一种混合菜系。 在韩国，中餐大多是外卖的，而在其他国家和地区，韩式中餐则会在韩餐厅，或是由移民来的韩国华人餐厅提供。","views":20995,"langs":["es","id","ja","jv","ko","ms","zh"],"langNames":{"es":"Gastronomía sino-coreana","id":"Hidangan Tionghoa Korea","ja":"韓国の中華料理","jv":"Olahan Korea China","ko":"한국식 중국 요리","ms":"Masakan Cina Korea","zh":"韩式中餐"},"sourceLanguage":"zh"},{"title":"Jajangmyeon","name":"Jajangmyeon","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jajangmyeon","ingredients":["cumian","chunjang","meat","vegetables","sometimes seafood"],"prepSummary":"Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water. The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid or shrimp), aromatics (scallions, ginger, and garlic), vegetables (usually onions, zucchini or Korean zucchini, or cabbage), stock, and starch slurry. When served, jajangmyeon may be topped with julienned cucumber, scallions, egg garnish, boiled or fried egg, blanched shrimp or stir-fried bamboo shoot slices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Jajangmyeon.jpg/960px-Jajangmyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Jajangmyeon.jpg","views":120522,"langs":["ar","de","es","fr","hi","hu","hy","id","it","ja","jv","kk","ko","ms","pl","pt","ru","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"جاجانغميون","de":"Jjajangmyeon","es":"Jajangmyeon","fr":"Jajangmyeon","hi":"झाझंगसिर","hu":"Csadzsangmjon","hy":"Չաջանմյոն","id":"Jajangmyeon","it":"Jjajangmyeon","ja":"チャジャンミョン","jv":"Jajangmyeon","kk":"Чанджанмён","ko":"짜장면","ms":"Jajangmyeon","pl":"Jajangmyeon","pt":"Jajangmyeon","ru":"Чаджанмён","th":"จาจังมย็อน","tl":"Jajangmyeon","tr":"Jajangmyeon","uk":"Чжаджанмьон","uz":"Jajangmyeon","vi":"Jajangmyeon","zh":"韩式炸酱面"},"originClaims":["China","South Korea"]},{"title":"Jjamppong","name":"Jjamppong","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jjamppong","prepSummary":"짬뽕은 해산물 혹은 고기를 비롯한 다양한 채소를 기름에 볶고 난 후, 닭뼈나 돼지뼈로 만든 육수(肉水)를 넣어 끓이고 삶은 국수를 넣어 먹는 한국식 중국 요리다. 짜장면, 볶음밥과 함께 트로이카를 이루고 있는 중국집의 단골 메뉴로, 20세기 초부터 대한민국에 거주하던 화교들에 의해 소개되어 서민들의 사랑을 받고 있는 대표적인 외식 요리이다.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Jjampong.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alfpooh","licence":"Public domain","leadFile":"Jjampong.JPG","views":37358,"langs":["ar","es","id","it","ja","jv","ko","ms","th","zh"],"langNames":{"ar":"ججامبونج","es":"Jjamppong","id":"Jjamppong","it":"Jjamppong","ja":"チャンポン (韓国)","jv":"Jjamppong","ko":"짬뽕","ms":"Jjamppong","th":"จัมปง (เกาหลี)","zh":"炒碼麵"},"sourceLanguage":"ko"},{"title":"Jungguk-naengmyeon","name":"Jungguk-naengmyeon","country":"South Korea","region":"Korean Chinese","url":"https://en.wikipedia.org/wiki/Jungguk-naengmyeon","prepSummary":"Chicken broth is usually used in jungguk-naengmyeon. The broth, seasoned with ginger, onion, and rice wine, is served chilled with Chinese-style wheat noodles and toppings. Mustard and peanut sauce are usually added to the dish. The peanut sauce gives the soup a thick, cream-colored, opaque look and nutty flavor.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/1/14/Korean_Chinese_cold_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"사이팔사","licence":"CC BY 2.0 kr","leadFile":"Korean_Chinese_cold_noodles.jpg","views":3565,"langs":["jv","ko"],"langNames":{"jv":"Jungguk-naengmyeon","ko":"중국냉면"}},{"title":"Kkanpunggi","name":"Kkanpunggi","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Kkanpunggi","ingredients":["Chicken"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Korean_cuisine-Kkanpunggi-01.jpg/960px-Korean_cuisine-Kkanpunggi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"egg (Hong, Yun Seon)","licence":"CC BY 2.0","leadFile":"Korean_cuisine-Kkanpunggi-01.jpg","views":12820,"langs":["ko"],"langNames":{"ko":"깐풍기"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tangsuyuk","name":"Tangsuyuk","country":"China","region":"Incheon Chinatown","url":"https://en.wikipedia.org/wiki/Tangsuyuk","ingredients":["Pork or beef loin","sweet","sour sauce"],"prepSummary":"Bite-size pieces of pork or beef loin are coated with batter, usually made by soaking a mixture of potato or sweet potato starch and corn starch in water for several hours and draining the excess water. Glutinous rice flour may also be used. Egg white or cooking oil is added to the batter to change its consistency. Similarly to other Korean deep fried dishes, battered tangsuyuk meat is double-fried. Tangsuyuk is served with sweet and sour sauce, which is typically made by boiling vinegar, sugar and water, with variety of fruits and vegetables like carrot, cucumber, onion, water chestnut, wood ear mushroom and pineapple.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Tangsuyuk.jpg/960px-Tangsuyuk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"최광모","licence":"CC0","leadFile":"Tangsuyuk.jpg","views":16760,"langs":["hy","id","ja","jv","ko","ms"],"langNames":{"hy":"Թանգսույուկ","id":"Tangsuyuk","ja":"タンスユク","jv":"Tangsuyuk","ko":"탕수육","ms":"Tangsuyuk"}},{"title":"Ulmyeon","name":"Ulmyeon","country":"South Korea","region":"Korean Chinese","url":"https://en.wikipedia.org/wiki/Ulmyeon","ingredients":["Noodles","vegetables (shiitake mushrooms","white button mushrooms","carrots)","eggs","seafood (sea cucumber","shrimp","squid or cuttlefish)"],"prepSummary":"울면은 국수에 버섯, 당근 등의 채소와 해삼, 새우, 오징어 등의 해산물, 달걀 등을 부재료로 쓰고 옥수수 녹말로 걸쭉하게 만든 국물에 말아 먹는 한국식 중국 요리이다. 중국 음식인 원루몐에서 나온 요리이다. 재료를 더해 삼선울면 등을 만들기도 한다. 짬뽕하고 비슷하긴 하지만 국물에 고춧가루를 사용하지 않는 것만 다르다. 또한, 중국 음식점에 파는 우동과 사실상 마찬가지로 하얀 짬뽕 또는 백짬뽕이라고 부르기도 하며, 옥수수 녹말과 달걀을 넣지 않은 우동과 묽기와 걸쭉함의 차이점이 있다. 분류:한국의 국물 요리 분류:한국의 국수 요리 분류:한국식 중국 요리 분류:한국의 해산물 요리","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d9/Ulmyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Galaxea","licence":"CC BY 4.0","leadFile":"Ulmyeon.jpg","views":2231,"langs":["ca","es","ko","zh"],"langNames":{"ca":"Ulmyeon","es":"Ulmyeon","ko":"울면","zh":"溫滷麵"},"sourceLanguage":"ko"},{"title":"New Zealand Chinese cuisine","name":"New Zealand Chinese cuisine","country":"China","region":"New Zealand Chinese","url":"https://en.wikipedia.org/wiki/New_Zealand_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/ChineseDishLogo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Modiified by zh:User:mikepanhuOriginal photo by Theodoranian on zh.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChineseDishLogo.png","views":2732},{"title":"Pakistani Chinese cuisine","name":"Pakistani Chinese cuisine","country":"China","region":"Pakistani Chinese","url":"https://en.wikipedia.org/wiki/Pakistani_Chinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Pakistani_Food_Karahi_Beef.jpg/960px-Pakistani_Food_Karahi_Beef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jess Lander from Culver City, CA, USA","licence":"CC BY 2.0","leadFile":"Pakistani_Food_Karahi_Beef.jpg","views":5858,"langs":["ru","ur","zh"],"langNames":{"ru":"Пакистано-китайская кухня","ur":"پاکستانی چینی پکوان","zh":"巴基斯坦式中國菜"}},{"title":"Beer in China","name":"Beer in China","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_China","prepSummary":"啤酒于19世纪末进入中国。根据一项2017年的统计，中国是世界上啤酒消费量最大的国家，总消费量约4014.3kL。在中国，许多大小城市都有本地的啤酒品牌，一些国内外品牌啤酒也销往全国各地。 中国的啤酒以拉格啤酒为主，制作工艺大多类似于所谓“美国拉格”，多使用大米或其他含淀粉作物（有些甚至直接使用淀粉），酒精度和麦汁浓度普遍偏低，一般为佐餐饮用；另外也有厂商生产黑啤及精酿啤酒等。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Tsingtao_Beer_variations_at_BHG_Lifestyle_Market%2C_Shangdi_%2820210813162723%29.jpg/960px-Tsingtao_Beer_variations_at_BHG_Lifestyle_Market%2C_Shangdi_%2820210813162723%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Tsingtao_Beer_variations_at_BHG_Lifestyle_Market,_Shangdi_(20210813162723).jpg","views":21659,"langs":["ca","de","fa","ja","ka","ko","nl","zh"],"langNames":{"ca":"Cervesa a la Xina","de":"Bier in China","fa":"آبجو در چین","ja":"中国のビール","ka":"ლუდი ჩინეთში","ko":"중국의 맥주","nl":"Bier in China","zh":"中国啤酒"},"sourceLanguage":"zh"},{"title":"Beer in Hong Kong","name":"Beer in Hong Kong","country":"China","url":"https://en.wikipedia.org/wiki/Beer_in_Hong_Kong","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/HKDP19330729P11_HONG_KONG_BEER_IN_THE_MAKING.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hong Kong Daily Press","licence":"Public domain","leadFile":"HKDP19330729P11_HONG_KONG_BEER_IN_THE_MAKING.png","views":5746,"langs":["fa","ja"],"langNames":{"fa":"آبجو در هنگ‌کنگ","ja":"香港のビール"}},{"title":"Beijing Beer","name":"Beijing Beer","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beijing_Beer","prepSummary":"北京啤酒朝日有限公司位于中华人民共和国北京市怀柔区雁栖工业开发区，是一家啤酒制造企业，其主要产品为北京啤酒。公司原名北平啤酒厂、北京啤酒厂。现在北京啤酒朝日是一家日资企业，朝日集团控股株式会社持有90%的股份，伊藤忠商事株式会社持有余下10%的股份。公司是中国首家全线均为生啤产品的啤酒企业，除生产北京牌生啤酒外也生产朝日啤酒。公司注册资本为12,933万美元，占地面积16.7万平方米，年产能为10万千升。公司源于1941年日本占领北平时在北平东郊成立的北平啤酒厂。1945年北平啤酒厂由国民政府接收，次年转让私人经营，1949年又由中华人民共和国政府接收并改名为北京啤酒厂。北京啤酒厂生产的丰收牌、北京牌、天坛牌啤酒多次获奖并出口欧美等地。1984年，北京啤酒厂啤酒产量占北京市啤酒总产量的49%。但20世纪90年代，北京啤酒销量下滑。香港中策曾一度控股北京啤酒，不久朝日集团和伊藤忠商事入股北京啤酒厂。2004年，北京啤酒朝日将厂房由朝阳区百子湾搬迁至怀柔区雁栖工业开发区。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Beijing_Beer_Asahi_Co_Ltd_%2820220418135405%29.jpg/960px-Beijing_Beer_Asahi_Co_Ltd_%2820220418135405%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Beijing_Beer_Asahi_Co_Ltd_(20220418135405).jpg","views":652,"langs":["zh"],"langNames":{"zh":"北京啤酒朝日"},"sourceLanguage":"zh"},{"title":"China Pabst Blue Ribbon","name":"China Pabst Blue Ribbon","country":"China","url":"https://en.wikipedia.org/wiki/China_Pabst_Blue_Ribbon","leadFile":"China_Pabst_Blue_Ribbon_Beer_-_2017.png","views":3040,"langs":["nl"],"langNames":{"nl":"China Pabst Blue Ribbon"}},{"title":"Guangzhou Zhujiang Brewery Group","name":"Guangzhou Zhujiang Brewery Group","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Guangzhou_Zhujiang_Brewery_Group","prepSummary":"广州珠江啤酒股份有限公司（，简称珠江啤酒），是中国啤酒品牌之一，，每小时平均消耗量约为48,000瓶。除中国国内，珠啤也有出口外销往加拿大、法国、澳大利亚、美国、瑞典、英国等。 珠啤由广州珠江啤酒集团于广州的啤酒厂进行酿制，该酒厂拥有全球最大规模的酿酒设施。啤酒使用捷克啤酒花、德国酵母、中国米及加拿大小麦酿制。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/HK_drink_SW_Parkn_shop_goods_Beer_cans_%E7%8F%A0%E6%B1%9F%E5%95%A4%E9%85%92_Pearl_River_Large_June-2013_Guangzhou_Zhujiang_Brewery_Group.JPG/960px-HK_drink_SW_Parkn_shop_goods_Beer_cans_%E7%8F%A0%E6%B1%9F%E5%95%A4%E9%85%92_Pearl_River_Large_June-2013_Guangzhou_Zhujiang_Brewery_Group.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Williamsangelack","licence":"CC BY-SA 3.0","leadFile":"HK_drink_SW_Parkn_shop_goods_Beer_cans_珠江啤酒_Pearl_River_Large_June-2013_Guangzhou_Zhujiang_Brewery_Group.JPG","views":3183,"langs":["de","fi","ja","ko","ur","zh"],"langNames":{"de":"Guangzhou Zhujiang Brewery Group","fi":"Zhujiang (olut)","ja":"珠江ビール","ko":"주장 맥주","ur":"گوانگژو ژوجیانگ بریوری گروپ","zh":"珠江啤酒"},"sourceLanguage":"zh","notFood":"a public company"},{"title":"Hangzhou Qiandaohu","name":"Hangzhou Qiandaohu","country":"China","url":"https://en.wikipedia.org/wiki/Hangzhou_Qiandaohu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/%E6%B7%B3%E5%AE%89%E5%95%A4%E9%85%92%E5%8E%82_-_panoramio.jpg/960px-%E6%B7%B3%E5%AE%89%E5%95%A4%E9%85%92%E5%8E%82_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"江上清风1961","licence":"CC BY 3.0","leadFile":"淳安啤酒厂_-_panoramio.jpg","views":1839,"langs":["zh"],"langNames":{"zh":"千岛湖啤酒"}},{"title":"Jing-A Brewing Co.","name":"Jing-A Brewing Co.","country":"China","url":"https://en.wikipedia.org/wiki/Jing-A_Brewing_Co.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Jing-A_Brewing_Co..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Richmaguni","licence":"CC BY-SA 4.0","leadFile":"Jing-A_Brewing_Co..jpg","views":1719,"notFood":"a company"},{"title":"Lucky Buddha Beer","name":"Lucky Buddha Beer","country":"China","url":"https://en.wikipedia.org/wiki/Lucky_Buddha_Beer","prepSummary":"Lucky Buddha Beer adalah bir yang diseduh dan dibotolkan di Danau Qiandao, Tiongkok. Diperkenalkan pada Juli 2010, dan dibuat dari malt, hop, beras, dan air dari wilayah ini, menghasilkan bir bergaya Asia. Rasanya adalah malt bersahaja dengan fitur dari rasa jeruk dengan paduan rasa lemon, jeruk bali, gandum, madu yang digabungkan bersama untuk rasa yang renyah.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Buddha_Beer_%2810426013416%29.jpg/960px-Buddha_Beer_%2810426013416%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Erik Cleves Kristensen","licence":"CC BY 2.0","leadFile":"Buddha_Beer_(10426013416).jpg","views":19868,"langs":["id","tr"],"langNames":{"id":"Lucky Buddha Beer","tr":"Lucky Buddha"},"sourceLanguage":"id"},{"title":"Reeb (beer)","name":"Reeb (beer)","country":"China","url":"https://en.wikipedia.org/wiki/Reeb_(beer)","views":1553,"langs":["zh"],"langNames":{"zh":"力波啤酒"}},{"title":"Rio (Chinese drink)","name":"Rio (Chinese drink)","country":"China","url":"https://en.wikipedia.org/wiki/Rio_(Chinese_drink)","leadFile":"Rio_(Chinese_drink)_logo.png","views":6744,"langs":["zh"],"langNames":{"zh":"百润股份"}},{"title":"Shangri-La Beer","name":"Shangri-La Beer","country":"China","url":"https://en.wikipedia.org/wiki/Shangri-La_Beer","views":2910,"notFood":"a public company"},{"title":"Snow (beer)","name":"Snow (beer)","country":"China","url":"https://en.wikipedia.org/wiki/Snow_(beer)","prepSummary":"華潤雪花啤酒（中國）有限公司，簡稱雪花啤酒，屬於華潤集團旗下華潤啤酒的全資子公司，原为沈阳雪花啤酒厂。沈阳啤酒厂始于1936年，并于1994年重组成立华润沈阳雪花啤酒厂，其主要生產及銷售品牌「雪花」啤酒等產品最多。其中北京、天津、河北、辽宁、河南、内蒙古、上海、江苏、浙江、湖北、安徽、四川、重庆、陕西、贵州、广东、湖南、海南、广西、福建等銷售最多。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Snow_beer.jpg/960px-Snow_beer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoshi Canopus","licence":"CC BY-SA 3.0","leadFile":"Snow_beer.jpg","views":32252,"langs":["ca","fr","it","ja","ko","nl","sv","zh"],"langNames":{"ca":"Xuehua Pijiu","fr":"Snow (bière)","it":"Snow (birra)","ja":"雪花ビール","ko":"설화 맥주","nl":"Snow (bier)","sv":"Snow (öl)","zh":"華潤雪花啤酒"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Baijiu","name":"Baijiu","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Baijiu","prepSummary":"In 2013 and 2014 an American company, Byejoe, based out of Houston, Texas won a number of awards for their Baijiu product. Byejoe used imported baijiu and distilled it in South Carolina. In 2019, Australian sorghum exported to China accounted for approximately 78.3 percent of Australia's total sorghum export market, which was valued at 29.9 million U.S. dollars.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Jiugui.jpg/960px-Jiugui.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Jiugui.jpg","views":237593,"langs":["ca","cs","de","es","fi","fr","he","hu","id","it","ja","jv","ka","ko","lt","nb","pl","pt","ru","sv","tr","uk","zh"],"langNames":{"ca":"Baijiu","cs":"Paj-ťiou","de":"Baijiu","es":"Baijiu","fi":"Baijiu","fr":"Baijiu","he":"באיג'יו","hu":"Pajcsiu","id":"Baijiu","it":"Baijiu","ja":"白酒 (中国酒)","jv":"Baijiu","ka":"ბაიჯიუ","ko":"바이주","lt":"Baltieji gėrimai","nb":"Baijiu","pl":"Baijiu","pt":"Baijiu","ru":"Байцзю","sv":"Baijiu","tr":"Baijiu","uk":"Байцзю","zh":"白酒"}},{"title":"Eight Immortals of the Wine Cup","name":"Eight Immortals of the Wine Cup","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Eight_Immortals_of_the_Wine_Cup","prepSummary":"飲中八仙，又名酒中八仙，指唐朝好酒的八位名士。这个说法曾经在杜甫的诗《飲中八仙歌》裡提及過，在《新唐书》中关于李白的传记中也提到这种说法。飲中八仙包括以下八人： * 賀知章 * 汝陽王李璡 * 李適之 * 崔宗之 * 蘇晉 * 李白 * 張旭 * 焦遂","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/%E6%9D%9C%E5%A0%87%E7%94%BB%E5%8F%A4%E8%B4%A4%E8%AF%97%E6%84%8F%E5%8D%B7%E5%B1%80%E9%83%A8_%E9%A5%AE%E4%B8%AD%E5%85%AB%E4%BB%99.jpg/960px-%E6%9D%9C%E5%A0%87%E7%94%BB%E5%8F%A4%E8%B4%A4%E8%AF%97%E6%84%8F%E5%8D%B7%E5%B1%80%E9%83%A8_%E9%A5%AE%E4%B8%AD%E5%85%AB%E4%BB%99.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Du Jin","licence":"Public domain","leadFile":"杜堇画古贤诗意卷局部_饮中八仙.jpg","views":4696,"langs":["ca","es","fa","fr","ja","lv","nb","pl","zh"],"langNames":{"ca":"Vuit Immortals del vi","es":"Ocho inmortales del vino","fa":"هشت جاودانه جام شراب","fr":"Huit immortels livrés au vin","ja":"飲中八仙","lv":"Vīna kausa astoņi nemirstīgie","nb":"Vinbegerets åtte udødelige","pl":"Ośmiu Nieśmiertelnych Pucharu Wina","zh":"飲中八仙"},"sourceLanguage":"zh"},{"title":"Hakka rice wine","name":"Hakka rice wine","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Hakka_rice_wine","prepSummary":"In the Hakka areas, the methods of traditional Hakka rice wine not only still spreads in the hands of some housewives, but also forms a standard production process in industry:","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/005wqrLogw1fau2vbxp91j30qo0zk42f.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"13lchen3","licence":"CC0","leadFile":"005wqrLogw1fau2vbxp91j30qo0zk42f.jpg","views":926,"langs":["zh"],"langNames":{"zh":"客家黄酒"}},{"title":"Jiangxiaobai","name":"Jiangxiaobai","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Jiangxiaobai","prepSummary":"Jiangji Distillery produces clear spirits made from Gaoliang (sorghum) that comes from company-owned farms and water from the river Yangtze. Inherited techniques such as solid-state fermentation in stone pits and use of fermentation starter xiao qu, as well as modern distillation are all applied before optional aging in ceramic jars. To prepare the sorghum grains for fermentation, they need to be soaked in hot water, steamed, and cooled back to room temperature. The microorganisms in xiao qu enable saccharifaction of the grains' starches.","leadFile":"JXB_InternationalLogo_small.png","views":3651,"langs":["zh"],"langNames":{"zh":"江小白"}},{"title":"Jiuqu","name":"Jiuqu","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Jiuqu","prepSummary":"Making qu involves cultivating microbes in starchy materials and is a separate process that precedes the fermentation of grains and legumes into food or alcoholic beverages. Traditional practices vary and diverge from the later processes used for industrially-produced qu. The major manufacturing principles are: Qu can be sold fresh or stored for up to three years, without significant loss of viability. Qu processing can be carried out synchronously in the factory or workplace that produces a fermented end-product (such as a brewery or soy sauce factory) or it can be produced independently for sale. Traditionally, breweries did not make qu, but later often specialized in the preparation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Angel_Brand_Jiuqu_%28Rice_Leuven%29.jpg/960px-Angel_Brand_Jiuqu_%28Rice_Leuven%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uranassbandit","licence":"CC BY-SA 3.0","leadFile":"Angel_Brand_Jiuqu_(Rice_Leuven).jpg","views":8696,"langs":["ko","th","zh"],"langNames":{"ko":"취 (발효제)","th":"ชฺวี","zh":"麴"}},{"title":"Kaoliang liquor","name":"Kaoliang liquor","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Kaoliang_liquor","prepSummary":"高粱酒，又稱白乾、燒刀子，一種以高粱為主要釀酒原料的蒸餾酒，是亞洲燒酒中的主流。高粱酒經過二次蒸餾而成，一般的酒精濃度為38度至63度之間。其特色為顏色透明，酒香濃郁，入口辛辣。 这种酒起源于天津大直沽，最早出现于明代，主要在中国北方的河北、陕西和山东等省份广受欢迎。它主要在中国大陆制造和销售，但是在韩国同样也很受欢迎。中国四大名酒均为高粱酒，包括汾酒、茅台酒、泸州老窖、西凤酒。在台湾金门县也有金門高粱酒。","views":33555,"langs":["ca","de","es","fr","ja","ko","nb","pl","zh"],"langNames":{"ca":"Kaoliang","de":"Kaoliang","es":"Kaoliang","fr":"Kaoliang","ja":"白乾児","ko":"고량주","nb":"Kaoliang","pl":"Gaoliang","zh":"高粱酒"},"sourceLanguage":"zh"},{"title":"Longan wine","name":"Longan wine","country":"China","region":"Chinese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Longan_wine","prepSummary":"Longan liqueur is made by macerating the longan flesh in alcohol. In Southeast Asia, particularly in Northern Thailand, longan fruit is overabundant when in season and therefore it is dried and processed into various products, among which is longan wine. This research was thus aimed to develop the high antioxidant wine from dried longan seed.","views":3131,"langs":["az"],"langNames":{"az":"Lunğan şərabı"}},{"title":"Wuliangye (spirit)","name":"Wuliangye (spirit)","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Wuliangye_(spirit)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Wuliangye_%28December_2019%29.jpg/960px-Wuliangye_%28December_2019%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kjetil Ree","licence":"CC BY-SA 3.0","leadFile":"Wuliangye_(December_2019).jpg","views":1470,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Li Bai","name":"Li Bai","country":"China","url":"https://en.wikipedia.org/wiki/Li_Bai","prepSummary":"李白，字太白，號稱「詩仙」，自號「青蓮居士」，中國唐朝诗人兼官員。李白的家世根據不同學者的考證和推論，有「蜀地漢人」、「西域漢人」及「西域外族」等說。李白在蜀中長大，二十四歲開始出蜀漫遊各地，力圖獲得官員的舉薦而入仕，但事與願違多次碰壁，四十二歲時李白因身為高士而名動京師，獲唐玄宗徵召，出任翰林供奉，成為宮廷詩人，開展李白人生最光輝的時期，但兩年後李白即因被中傷和排擠而請辭，繼續踏上他的旅程。安史之亂時，永王李璘起兵奪權，李白應召入伍，事後被牽連獲罪下獄，流放夜郎，途中遇赦而還，六十二歲時過世。 李白的詩存世約有1000首，詩風飄逸奔放，想像大膽，富於獨創性，充滿浪漫主義情調，於絕句與樂府歌行體成就尤大，代表作有《靜夜思》、《將進酒》、《蜀道難》、《行路難》、《早發白帝城》、《登金陵鳳凰臺》、《黃鶴樓送孟浩然之廣陵》等。李白自認有棟樑之才，既有經世濟民的志願，也懷有出世隱居的願望。宗教方面，李白篤信道教，熱切嚮往神仙不死，曾受道籙與煉丹，而且於佛教知識亦能純熟掌握。李白是最知名的中國詩人，對後世有巨大影響，與杜甫一起自九世紀初就被認定是盛唐最偉大的詩人，深受歷代評論家讚賞，馳譽中國域外，在文學史上地位崇高。","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/LiBai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Liang Kai","licence":"Public domain","leadFile":"LiBai.jpg","views":126323,"langs":["af","am","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","ha","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","km","ko","ku","lt","lv","mg","ml","mn","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","sw","ta","te","tg","th","tl","tr","uk","ur","uz","vi","yo","zh"],"langNames":{"af":"Li Bai","am":"ሊ ባይ","ar":"لي باي","as":"লি বাই","az":"Li Bo","bg":"Ли Бо","bn":"লি বাই","ca":"Li Bai","cs":"Li Po","cy":"Li Bai","da":"Li Bai","de":"Li Bai","el":"Λι Πο","es":"Li Bai","et":"Li Bo","eu":"Li Po","fa":"لی‌پو","fi":"Li Bai","fr":"Li Bai","ga":"Li Bai","gl":"Li Po","ha":"Li Bai","he":"לי באי","hi":"ली बै","hr":"Li Po","hu":"Li Paj","hy":"Լի Թայ-բո","id":"Li Bai","is":"Li Bai","it":"Li Bai","ja":"李白","jv":"Li Po","ka":"ლი ბო","kk":"Ли Бай","km":"លីបៃ","ko":"이백","ku":"Li Bai","lt":"Li Bai","lv":"Li Bai","mg":"Li Bai","ml":"ലീ പോ","mn":"Ли Бай","mr":"लि बै","ms":"Li Bai","my":"လီပို","ne":"ली बाई","nl":"Li Bai","nb":"Li Bai","pa":"ਲੀ ਬਾਈ","pl":"Li Bai","pt":"Li Bai","ro":"Li Po","ru":"Ли Бо","sk":"Li Po","sl":"Li Baj","sr":"Ли Бај","sv":"Li Bai","sw":"Li Bai","ta":"லி பை","te":"లీ బాయి","tg":"Ли Бо","th":"หลี่ ไป๋","tl":"Li Bai","tr":"Li Bai","uk":"Лі Бо","ur":"لی بائی","uz":"Li Bai","vi":"Lý Bạch","yo":"Li Bai","zh":"李白"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Ying Yin","name":"Ying Yin","country":"China","url":"https://en.wikipedia.org/wiki/Ying_Yin","prepSummary":"英茵，原名英潔卿，乳名鳳貞，滿族與黎族混血，北京人。中華民國大陸時期的一名歌舞、話劇與电影演员。1942年1月20日凌晨，英茵因其男友平祖仁為第三戰區抗戰工作被敵僞拘捕處死犧牲，而在上海國際飯店殉情，於次日凌晨三時搶救無效死亡，年僅26岁。她是繼藝人艾霞及阮玲玉以自盡方式終結生命后的又一個引發社會轟動的悲剧。","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Ying_Yin.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Ying_Yin.png","views":578,"langs":["es","fr","hy","ru","ur","zh"],"langNames":{"es":"Ying Yin","fr":"Ying Yin","hy":"Ինգ Ին","ru":"Ин Инь","ur":"ینگ ین","zh":"英茵"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Eddy's Bar","name":"Eddy's Bar","country":"China","url":"https://en.wikipedia.org/wiki/Eddy's_Bar","views":490,"langs":["bn","zh"],"langNames":{"bn":"এডিস বার","zh":"Eddy's Bar"}},{"title":"Baba (bread)","name":"Baba (bread)","country":"China","region":"Yunnan Province","url":"https://en.wikipedia.org/wiki/Baba_(bread)","ingredients":["糯米、小麦、玉米等"],"prepSummary":"粑粑是中国南方长江流域，特别是西南三省以及两湖、广西等地的一种食品总称，大体指用捣碎的糯米或其他粮食做成的饼状或者团状食品。因原料和做法方式繁多，各地各有特色。按原料不同有糯米、小麦、玉米等。按制作方法有蒸、炸、煮、烤等。在不同的时节如清明、三月三、春节甚至有专门的做法。比较有名的有叶儿粑、糍粑、桐子叶粑粑、油粑粑、玉米粑粑等。 一些南方少数民族，如苗族、纳西族、土家族也将此类食品称之为粑粑。 category:云南小吃 Category:中式糕點 Category:糯米食品 Category:中國節慶食品","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Xizhou_baba.jpg/960px-Xizhou_baba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Xizhou_baba.jpg","views":3798,"langs":["ar","bn","fa","jv","zh"],"langNames":{"ar":"بابا (خبز)","bn":"বাবা (রুটি)","fa":"بابا (نان)","jv":"Baba","zh":"粑粑"},"sourceLanguage":"zh"},{"title":"Bing (bread)","name":"Bing (bread)","country":"China","url":"https://en.wikipedia.org/wiki/Bing_(bread)","ingredients":["Wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/Bing_zi_%28Chinese_pancakes%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"J. Samuel Burner","licence":"CC BY 2.0","leadFile":"Bing_zi_(Chinese_pancakes).jpg","views":19633,"langs":["ar","bn","es","fi","fr","ha","it","ja","jv","ko","zh"],"langNames":{"ar":"بنغ (خبز)","bn":"বিং রুটি","es":"Bing (pan)","fi":"Bing (leipä)","fr":"Bing (pain)","ha":"Bing (gurasa)","it":"Bing (gastronomia)","ja":"餅 (中国)","jv":"Bing","ko":"빙 (음식)","zh":"中式面饼"}},{"title":"Cocktail bun","name":"Cocktail bun","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Cocktail_bun","ingredients":["Coconut","butter or margarine"],"prepSummary":"Originally, the filling was made of blending day-old buns with granulated sugar. Newer versions saw the addition of shredded coconut and butter or margarine to the recipe, which are now key ingredients in the filling. Each bun is approximately 6 to 8 inches long and 2 to 3 inches high in the shape of a small baguette.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Cocktail_Bun_fancy.JPG/960px-Cocktail_Bun_fancy.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jp384","licence":"CC BY 3.0","leadFile":"Cocktail_Bun_fancy.JPG","views":9642,"langs":["ar","ca","es","jv","ko","nl","ur","zh"],"langNames":{"ar":"كعكة الكوكتيل","ca":"Pastisset de cua de gall","es":"Bollo de cola de gallo","jv":"Roti koktail","ko":"가이메이바우","nl":"Kippenstaartbrood","ur":"کاک ٹیل بند","zh":"雞尾包"}},{"title":"Dalieba","name":"Dalieba","country":"Russia","url":"https://en.wikipedia.org/wiki/Dalieba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Dalieba_bread_in_Dalian_%282018%29.jpg/960px-Dalieba_bread_in_Dalian_%282018%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoshi Canopus","licence":"CC BY-SA 4.0","leadFile":"Dalieba_bread_in_Dalian_(2018).jpg","views":4354,"langs":["ja","ko","ru","zh"],"langNames":{"ja":"大列巴","ko":"다례바","ru":"Далеба","zh":"大列巴"}},{"title":"Guokui","name":"Guokui","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Guokui","ingredients":["Flour","water","yeast","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Pot-helmets-2511801_1920.jpg/960px-Pot-helmets-2511801_1920.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ROSALXF on Pixabay.","licence":"CC0","leadFile":"Pot-helmets-2511801_1920.jpg","views":8898,"langs":["ko","th","zh"],"langNames":{"ko":"궈쿠이","th":"กัวคุย","zh":"鍋盔"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jianbing","name":"Jianbing","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Jianbing","ingredients":["Wheat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/%E7%85%8E%E9%A5%BC%E9%A6%83%E5%AD%90%E5%88%B6%E4%BD%9C%E8%BF%87%E7%A8%8B5.jpg/960px-%E7%85%8E%E9%A5%BC%E9%A6%83%E5%AD%90%E5%88%B6%E4%BD%9C%E8%BF%87%E7%A8%8B5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amazingloong","licence":"CC BY-SA 4.0","leadFile":"煎饼馃子制作过程5.jpg","views":47023,"langs":["de","es","it","ja","jv","ko","tl","zh"],"langNames":{"de":"Jianbing","es":"Jianbing","it":"Jianbing","ja":"天津煎餅","jv":"Jianbing","ko":"젠빙","tl":"Jianbing","zh":"煎饼"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kompyang","name":"Kompyang","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Kompyang","ingredients":["Flour","lard","onions","salt"],"prepSummary":"光饼（；；；，另稱繼光餅）是福建一種地方特色小吃，後傳至琉球。福州地区、莆田地区、建瓯地区的光餅和琉球光饼并不完全相同，各具特色。 相傳明朝嘉靖四十二年(1563年)，倭寇犯福建，戚继光奉命入闽歼敌，適連日陰雨無法生火做飯，幸獲當地百姓贈燒餅隨身攜帶，後人称之为「繼光餅」、「光饼」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Jian%27ou_Kompyang.JPG/960px-Jian%27ou_Kompyang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dingar","licence":"Public domain","leadFile":"Jian'ou_Kompyang.JPG","views":7006,"langs":["bn","es","id","jv","zh"],"langNames":{"bn":"কমপিয়াং","es":"Kompyang","id":"Kompyang","jv":"Kompyang","zh":"光饼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laobing","name":"Laobing","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Laobing","ingredients":["Salt","flour","water"],"prepSummary":"烙饼是一种口味较淡的平面型的饼子，是深受百姓喜爱的中国传统面食之一，主要在中国北方流行。 其形状基本比较大，边缘比较脆，中间通常较软。主要由面粉、鸡蛋、水和盐制作。在食用时通常切成块状，作为主食使用。有时也切成丝状，和蔬菜及肉类进行翻炒，制作炒饼。 可以配各种肉、蛋、蔬菜一起食用，其主要营养成分是碳水化合物、蛋白质、脂肪等，营养充足而丰富。烙饼的营养素损失较少。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Lao_bing.jpg/960px-Lao_bing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xiaopihar","licence":"CC BY-SA 4.0","leadFile":"Lao_bing.jpg","views":4803,"langs":["es","fr","ja","jv","ko","nb","zh"],"langNames":{"es":"Laobing","fr":"Laobing","ja":"烙餅","jv":"Laobing","ko":"라오빙","nb":"Laobing","zh":"烙饼"},"sourceLanguage":"zh"},{"title":"Lotus leaf bread","name":"Lotus leaf bread","country":"China","url":"https://en.wikipedia.org/wiki/Lotus_leaf_bread","ingredients":["Wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Gua-bao_by_the_Yuan_Fang_Guabao_at_Huaxi_Street_2023-04-28_02.jpg/960px-Gua-bao_by_the_Yuan_Fang_Guabao_at_Huaxi_Street_2023-04-28_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wang Yu Ching / Office of the President, ROC (Taiwan) (中華民國總統府)","licence":"CC BY 2.0","leadFile":"Gua-bao_by_the_Yuan_Fang_Guabao_at_Huaxi_Street_2023-04-28_02.jpg","views":8167},{"title":"Sanchuisanda","name":"Sanchuisanda","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Sanchuisanda","ingredients":["Wheat flour dough","ashes"],"views":678,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shaobing","name":"Shaobing","country":"China","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Shaobing","prepSummary":"油酥烧饼（或稱烧饼）是亞洲各地常見的传统小吃。主要原料为面粉、鸭油、芝麻、葱油、盐、酱油。以发酵面团揉入油酥擀製成饼後撒上芝麻，成形後放入烤炉烤製而成（所用的烤炉為開口朝上大型泥烧烧饼炉子），其中还可包入鹹或甜的馅料。烧饼在不同地方也有不一样的名称，比如在江浙一带被称为“麻糕”。","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2b/Shaobing5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"C C","licence":"CC BY 2.0","leadFile":"Shaobing5.jpg","views":20615,"langs":["es","id","ja","jv","ko","ru","th","zh"],"langNames":{"es":"Shaobing","id":"Shaobing","ja":"焼餅 (中国)","jv":"Shaobing","ko":"사오빙","ru":"Шаобин","th":"แป้งทอด (อาหารจีน)","zh":"燒餅"},"sourceLanguage":"zh"},{"title":"Youtazi","name":"Youtazi","country":"China","region":"Xinjiang Uyghur Autonomous Region","url":"https://en.wikipedia.org/wiki/Youtazi","prepSummary":"油塔子，是一种流行于中国新疆维吾尔自治区的传统面食，因其形状酷似宝塔而得名。它以色白油亮、面薄层次细密、香软油润而不腻为特色，常作为早餐搭配粉汤食用。 油塔子的历史可追溯至唐代，当时被称为“油塌”，是古代中国西北地区的常见面点。后来随着文化交流和人口迁徙，油塔子传入新疆地区，并融入维吾尔族的饮食传统中。","views":857,"langs":["zh"],"langNames":{"zh":"油塔子"},"sourceLanguage":"zh"},{"title":"Bánh đậu xanh","name":"Bánh đậu xanh","country":"Vietnam","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_%C4%91%E1%BA%ADu_xanh","prepSummary":"Bánh đậu xanh là một loại bánh ngọt làm từ bột đậu xanh quết nhuyễn với đường và dầu thực vật hay mỡ động vật, thường là mỡ lợn. Bánh được cắt thành từng khối vuông nhỏ, gói giấy bạc thành hộp nhỏ, lớn hay gói giấy thấm mỡ thành từng thỏi vàng. Bánh thường được dùng khi uống trà tàu hay chè xanh, khi đó sẽ tạo cảm giác thư thái. Địa phương làm bánh đậu xanh nổi tiếng ở Hải Dương (sau này là Hải Phòng).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Banh_dau_xanh.jpg/960px-Banh_dau_xanh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Memberofc1","licence":"CC BY-SA 3.0","leadFile":"Banh_dau_xanh.jpg","views":7253,"langs":["el","ko","vi","zh"],"langNames":{"el":"Μπαν ντάου σαν","ko":"바인 더우싸인","vi":"Bánh đậu xanh","zh":"綠豆糕"},"sourceLanguage":"vi"},{"title":"Chinese almond biscuit","name":"Chinese almond biscuit","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Chinese_almond_biscuit","ingredients":["mung bean","almond","butter or vegetable oil","sugar","water"],"prepSummary":"杏仁餅是一种綠豆餅。1918年广东中山市的中山咀香园（与澳门咀香园是同源、但目前卻沒有任何關係的兩家食品製造企業）首创「杏仁餅」，初产于中山市，后来流传到香港、澳門等地；在澳門地區，杏仁餅變成了一種手信禮品。最初的杏仁饼选用绿豆磨成粉，再制成杏仁状的饼，在饼中间夹一块糖腌猪肉，经炭炉烘烤后制成绿豆饼。杏仁餅當中並無杏仁成份，但这种饼也以酷似杏仁（Apricot Kernel）的外形而得名，现在经过改良，已变成圆饼状。也有很多不一樣的口味，包括素吃口味等。 传统上会使用炭炉烤焗，但时间较长，火候也不易控制，现今多已改用电烤炉制作。","course":"dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/d/df/Macau_Koi_Kei_Bakery_Almond_Biscuits_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Mo707 assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Macau_Koi_Kei_Bakery_Almond_Biscuits_2.JPG","views":8532,"langs":["ar","bn","es","it","ja","jv","ko","nb","zh"],"langNames":{"ar":"بسكويت اللوز الصيني","bn":"চাইনিজ আখরোট বিস্কুট","es":"Galleta de almendra","it":"Biscotto alle mandorle cinese","ja":"アーモンドビスケット","jv":"Biskuit almond China","ko":"항얀벵","nb":"Hangjanbeng","zh":"杏仁饼"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Et (Chinese pastry)","name":"Et (Chinese pastry)","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Et_(Chinese_pastry)","prepSummary":"籺，是粤西的茂名、湛江及广西钦州、玉林、北海一带以糯米、沾米或木薯粉制作的糕点小吃的通称。相传古代岭南地区的先民以“籺”来祭祀祖先和神灵，而后演变成日常食物，如今民间逢年过节、贺寿嫁娶仍有“做籺食籺”的习俗。籺的种类多样，做法不一，咸、甜并存。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Peach-shaped_%22he%22.jpg/960px-Peach-shaped_%22he%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guochunhua","licence":"CC BY-SA 4.0","leadFile":"Peach-shaped_\"he\".jpg","views":582,"langs":["zh"],"langNames":{"zh":"籺"},"sourceLanguage":"zh"},{"title":"Jiucai hezi","name":"Jiucai hezi","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Jiucai_hezi","ingredients":["Garlic chives","egg","glass noodles","wheat flour"],"prepSummary":"韭菜合子，俗写作韭菜包或韭菜酥，是一种流行于中国北方和部分南方地区的麵點，主要馅料是韭菜，外围由混有鸡蛋的烫面皮包裹，通过油煎或乾烙的手段进行烹饪。传统的韭菜盒子馅料除剁碎的韭菜外，还配有炒碎的鸡蛋或是绞碎的猪肉。亦有加入粉丝、豆腐干等馅料的做法。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Jiucai_Hezi_at_Dongsi_Minfang_Restaurant%2C_Chongwenmen_%2820220215114852%29-cropped.jpg/960px-Jiucai_Hezi_at_Dongsi_Minfang_Restaurant%2C_Chongwenmen_%2820220215114852%29-cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY 4.0","leadFile":"Jiucai_Hezi_at_Dongsi_Minfang_Restaurant,_Chongwenmen_(20220215114852)-cropped.jpg","views":7721,"langs":["id","zh"],"langNames":{"id":"Jiucai hezi","zh":"韭菜盒子"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Osmanthus cake","name":"Osmanthus cake","country":"China","region":"Chinese pastries","url":"https://en.wikipedia.org/wiki/Osmanthus_cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Sweet_Tea_Olive_Cake.jpg/960px-Sweet_Tea_Olive_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"李元顥","licence":"Public domain","leadFile":"Sweet_Tea_Olive_Cake.jpg","views":17834,"langs":["vi","zh"],"langNames":{"vi":"Bánh quế hoa","zh":"桂花糕"}},{"title":"Hong Kong–style milk tea","name":"Hong Kong–style milk tea","country":"China","region":"Hong Kong drinks","url":"https://en.wikipedia.org/wiki/Hong_Kong%E2%80%93style_milk_tea","ingredients":["Ceylon tea","evaporated milk or condensed milk","sugar"],"prepSummary":"絲襪奶茶又稱港式奶茶，是具有香港特色的一種奶茶，是香港人日常早餐和下午茶時常見的飲品，已成為香港非物質文化遺產。基本上，在茶餐廳供應的奶茶都是用「絲襪奶茶」的方式泡制，所以準確點來說是早午晚餐也可以看到奶茶的身影。特色是茶的濃度與奶的香味平衡得恰到好處，通常會加入蒸煮過的淡奶或全脂奶，讓味道更加醇厚。它是香港茶餐廳中日常必見的飲品，尤其在早餐和下午茶時段，許多香港人習慣搭配西多士或菠蘿包來享用。","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Hong_Kong_Milk_Tea%2C_Cha_Chaan_Teng-style_with_Black_and_White_cup.jpg/960px-Hong_Kong_Milk_Tea%2C_Cha_Chaan_Teng-style_with_Black_and_White_cup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikoletic126","licence":"CC0","leadFile":"Hong_Kong_Milk_Tea,_Cha_Chaan_Teng-style_with_Black_and_White_cup.jpg","views":42683,"langs":["ar","es","fr","it","ja","jv","ko","th","vi","zh"],"langNames":{"ar":"شاي بالحليب على طريقة هونغ كونغ","es":"Té con leche al estilo de Hong Kong","fr":"Thé au lait hongkongais","it":"Tè al latte di Hong Kong","ja":"香港式ミルクティー","jv":"Tèh susu leléwa Hong Kong","ko":"홍콩 밀크티","th":"ชานมฮ่องกง","vi":"Trà sữa Hồng Kông","zh":"港式奶茶"},"sourceLanguage":"zh"},{"title":"Vitasoy","name":"Vitasoy","country":"China","region":"Hong Kong drinks","url":"https://en.wikipedia.org/wiki/Vitasoy","prepSummary":"維他奶國際，全稱維他奶國際集團有限公司，是一間飲料製造公司。其產品主要為豆奶飲料品牌「維他奶」，以及「維他」旗下茶類飲品、果汁、牛奶。其總部設於香港，自稱「為香港一間專注植物飲品及食品的生產及分銷商」。此外，維他奶國際以「維他天地」之名向全港中小學食物部之營運及管理服務，及以「香港美食」之名向全港中小學提供膳食服務及餐飲到會服務。","leadFile":"VitasoyLogo.svg.png","views":16209,"langs":["id","ur","zh"],"langNames":{"id":"Vitasoy","ur":"ویٹاسوئے","zh":"維他奶國際"},"sourceLanguage":"zh","notFood":"a public company"},{"title":"Yuenyeung","name":"Yuenyeung","country":"China","region":"Hong Kong drinks","url":"https://en.wikipedia.org/wiki/Yuenyeung","ingredients":["Brewed coffee","Hong Kong-style milk tea (black tea","evaporated or condensed milk)","sugar"],"prepSummary":"鴛鴦（英語：、，中文又稱：咖啡茶，），即是奶茶混合咖啡，是一種源自香港的混合飲品。它結合了咖啡的香醇與奶茶的濃滑，呈現出棕紅色澤，香氣濃郁，口感複雜而層次豐富，帶有苦中回甘的特點，且質地柔滑如絲。 鴛鴦可以熱飲或冷飲，剛沖調好的版本通常不添加糖，方便飲用者根據個人喜好自行調味。這種飲品廣受歡迎，經常出現在香港的大牌檔、茶餐廳、港式快餐店及港式西餐廳中，成為日常生活中不可或缺的一部分。","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Yuanyang_%28drink%29.jpg/960px-Yuanyang_%28drink%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"OhanaUnitedTalk page","licence":"CC BY-SA 3.0","leadFile":"Yuanyang_(drink).jpg","views":58709,"langs":["ca","cs","es","fa","fr","hy","id","ja","ko","ms","my","nb","ru","sv","th","vi","zh"],"langNames":{"ca":"Yuanyang","cs":"Jüan-jang (nápoj)","es":"Yuanyang","fa":"یوئنیونگ","fr":"Yuanyang (boisson)","hy":"Յուանյան","id":"Yuenyeung","ja":"鴛鴦茶","ko":"원앙차","ms":"Kopi cham","my":"စင်ကာပူ (လက်ဖက်ရည်)","nb":"Yuanyang (drikk)","ru":"Юаньян (напиток)","sv":"Yuanyang","th":"ยฺวิ้นเยิ้ง","vi":"Uyên ương (thức uống)","zh":"鴛鴦 (飲料)"},"sourceLanguage":"zh"},{"title":"Chagee","name":"Chagee","country":"China","url":"https://en.wikipedia.org/wiki/Chagee","prepSummary":"霸王茶姬（，）是中国的茶饮料品牌，运营总部位于四川省成都市锦江区，全球业务中心总部则位于上海市长宁区。主打“原叶茶+鲜奶”的“鲜奶茶”饮品。该品牌由张俊杰首创于2017年6月，并于同年11月于云南首开门店。，霸王茶姬的全球门店超过6,275家，全球会员数突破1.77亿。","leadFile":"thumbnail.jpg","views":117060,"langs":["de","id","ko","vi","zh"],"langNames":{"de":"Chagee","id":"Chagee","ko":"차지 (기업)","vi":"Chagee","zh":"霸王茶姬"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Cheers Wines","name":"Cheers Wines","country":"China","url":"https://en.wikipedia.org/wiki/Cheers_Wines","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/CHEERS_WINES.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lisadiannes","licence":"CC BY-SA 4.0","leadFile":"CHEERS_WINES.jpg","views":811,"notFood":"a company"},{"title":"Chi Forest","name":"Chi Forest","country":"China","url":"https://en.wikipedia.org/wiki/Chi_Forest","prepSummary":"元气森林（原產品包裝名：元気森林）是总部位于中国北京的饮料品牌，母公司為元气森林（北京）食品科技集团有限公司，成立於2016年，创始人為唐彬森。产品以茶饮料、气泡水、乳茶和电解质饮料为主，包装主打「日系风」，多添加赤藓糖醇作为甜味剂，因而常宣传作「无糖」或「低糖」。该公司曾被指责混淆「0蔗糖」与「0糖」的概念以误导消费者，因其部分产品中尽管没有蔗糖，却含有果糖或乳糖等糖，仍会导致血糖升高，且过量饮用易促成肥胖。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Chi_Forest.jpg/960px-Chi_Forest.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chi Forest","licence":"Public domain","leadFile":"Chi_Forest.jpg","views":2165,"langs":["ja","zh"],"langNames":{"ja":"元気森林","zh":"元氣森林"},"sourceLanguage":"zh"},{"title":"China Resources Beverage","name":"China Resources Beverage","country":"China","url":"https://en.wikipedia.org/wiki/China_Resources_Beverage","leadFile":"CR_Beverage.png","views":5409,"langs":["zh"],"langNames":{"zh":"華潤怡寶"},"notFood":"a business"},{"title":"Coconut Palm Group","name":"Coconut Palm Group","country":"China","url":"https://en.wikipedia.org/wiki/Coconut_Palm_Group","prepSummary":"椰樹集團有限公司簡稱椰樹集團，是中國大陸的一家软饮料生产企业，總部位於海南省海口市龙华路41号。现时業務为生產和銷售各種椰子制品（包括椰汁、椰子水、椰果、椰子油）、果汁、牛奶、礦泉水、茶饮以及各种果冻和罐头粥。該公司現為海南省最大的飲料生產企業，2010年至2016年位列海口市工业企业产值第二名、税金第三名。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/%E6%A4%B0%E6%A0%91%E9%9B%86%E5%9B%A2%E5%A4%A7%E9%97%A8.jpg/960px-%E6%A4%B0%E6%A0%91%E9%9B%86%E5%9B%A2%E5%A4%A7%E9%97%A8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lhzss8","licence":"CC BY-SA 4.0","leadFile":"椰树集团大门.jpg","views":147,"langs":["ja","zh"],"langNames":{"ja":"椰樹集団","zh":"椰樹集團"},"sourceLanguage":"zh","notFood":"a company"},{"title":"Eastroc Beverage","name":"Eastroc Beverage","country":"China","url":"https://en.wikipedia.org/wiki/Eastroc_Beverage","views":1054,"langs":["zh"],"langNames":{"zh":"东鹏饮料"},"notFood":"a public company"},{"title":"Hangzhou Wahaha Group","name":"Hangzhou Wahaha Group","country":"China","url":"https://en.wikipedia.org/wiki/Hangzhou_Wahaha_Group","prepSummary":"杭州娃哈哈集团有限公司是中华人民共和国最大的食品饮料生产企业，也是全球排列第5的大饮料生产企业。 1987年，宗慶后於杭州創辦娃哈哈，并且在短時間內發展成為龐大的飲料集團。2004年，娃哈哈合资公司的資產值約55億元人民幣，在中國的19個省市有50多家全資或者控股公司。2011年，娃哈哈的营业额為678.55億人民幣。公司位列2013年中国企业500强的第179位、中国制造业500强的第83位。在2013中国民营企业500强中娃哈哈营业收入居第19位。2016年，娃哈哈合资公司以494亿人民币营业收入在\"中国企业500强\"中排名第271位。","views":17344,"langs":["de","fa","fr","id","ja","ko","ru","ur","zh"],"langNames":{"de":"Wahaha","fa":"گروه هانگژو واهاها","fr":"Wahaha","id":"Hangzhou Wahaha Group","ja":"娃哈哈","ko":"와하하 합작 회사","ru":"Wahaha Group","ur":"ہانگژو واہاہا گروپ","zh":"娃哈哈"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Harbin Brewery","name":"Harbin Brewery","country":"China","url":"https://en.wikipedia.org/wiki/Harbin_Brewery","views":10481,"langs":["ca","da","de","fr","ja","ko","nb","nl","ru","zh"],"langNames":{"ca":"Haerbin Pijiu Jituan","da":"Harbinbryggeriet","de":"Harbin-Bier","fr":"Harbin (bière)","ja":"ハルビンビール","ko":"하얼빈 맥주","nl":"Harbin Brewery","nb":"Harbinbryggeriet","ru":"Харбин (пивоваренная компания)","zh":"哈尔滨啤酒集团"},"notFood":"a business"},{"title":"Hogood Coffee","name":"Hogood Coffee","country":"China","url":"https://en.wikipedia.org/wiki/Hogood_Coffee","prepSummary":"后谷咖啡，全称德宏后谷咖啡有限公司，是云南省德宏傣族景颇族自治州的一家民营企业，总部位于芒市。后谷咖啡主营农副食品加工业，是中国最大的速溶咖啡生产企业，被称为“中国本土咖啡第一品牌”。2018年，后谷咖啡实现营业收入56.9135亿元，列云南民营企业第10位。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/%E8%8A%92%E5%B8%82%E5%90%8E%E8%B0%B7%E5%92%96%E5%95%A101.jpg/960px-%E8%8A%92%E5%B8%82%E5%90%8E%E8%B0%B7%E5%92%96%E5%95%A101.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"瑞丽江的河水","licence":"CC BY-SA 4.0","leadFile":"芒市后谷咖啡01.jpg","views":1401,"langs":["zh"],"langNames":{"zh":"后谷咖啡"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Huiyuan Juice","name":"Huiyuan Juice","country":"China","url":"https://en.wikipedia.org/wiki/Huiyuan_Juice","leadFile":"Huiyuan.png","views":2849,"langs":["de","fa","fr","nl","tr","zh"],"langNames":{"de":"China Huiyuan Juice Group","fa":"هویوان جوس","fr":"Huiyuan Juice","nl":"Huiyuan Juice","tr":"Huiyuan Juice Group","zh":"匯源果汁"},"notFood":"a business"},{"title":"Jianlibao Group","name":"Jianlibao Group","country":"China","url":"https://en.wikipedia.org/wiki/Jianlibao_Group","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Beijing_Guangdong_Jianlibao_Beverage_Co_Ltd_%2820220418125226%29.jpg/960px-Beijing_Guangdong_Jianlibao_Beverage_Co_Ltd_%2820220418125226%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Beijing_Guangdong_Jianlibao_Beverage_Co_Ltd_(20220418125226).jpg","views":2254,"langs":["nb","zh"],"langNames":{"nb":"Jianlibao","zh":"健力宝"},"notFood":"a business"},{"title":"Kingway Brewery","name":"Kingway Brewery","country":"China","url":"https://en.wikipedia.org/wiki/Kingway_Brewery","prepSummary":"金威啤酒集團有限公司（Kingway Brewery Holdings Limited，前港交所上市編號：0124）是一間曾在香港交易所上市的公司，前稱「粤海啤酒集團有限公司」，是廣東省政府控制的粤海控股集團有限公司的旗下控股企業，主要在中國大陸經營啤酒製作及銷售的業務，下轄7個年產能20萬噸的全資現代化啤酒生產企業：深圳金威啤酒有限公司、深圳金威啤酒釀造有限公司、金威啤酒（汕頭）有限公司、金威啤酒（東莞）有限公司、金威啤酒（天津）有限公司、金威啤酒（西安）有限公司、金威啤酒集團（成都）有限公司等全資附屬公司。金威啤酒主要在廣東省銷售，同時銷往中國20多個省市及自治區，亦於香港、澳門，及東南亞、加拿大及巴拿馬等海外市場出售。","leadFile":"Kingway_beer.png","views":1708,"langs":["ja","ko","zh"],"langNames":{"ja":"金威ビール","ko":"진웨이 맥주","zh":"金威啤酒"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Kweichow Moutai","name":"Kweichow Moutai","country":"China","url":"https://en.wikipedia.org/wiki/Kweichow_Moutai","prepSummary":"贵州茅台酒股份有限公司，1999年，由中国贵州茅台酒厂有限责任公司（控股公司）、贵州茅台酒厂技术开发公司、贵州省轻纺集体工业联社、深圳清华大学研究院、中国食品发酵工业研究所、北京糖业烟酒公司、江苏省糖烟酒总公司、上海捷强烟草糖酒（集团）公司等八家公司共同发起。 公司主营贵州茅台酒及系列产品的生产和销售，同时进行饮料、食品、包装材料的生产和销售，防伪技术开发，信息产业相关产品的研制开发。该公司已通過股權分置改革。2011年，茅台集團銷售收入240多億元，利稅180多億元，上交稅費94多億元，在貴州財政收入中占7%。2019年和2020年，茅台集團分別無償轉讓總股本的4%予贵州省国有资本运营有限责任公司。 2021年，贵州茅台在FBIF食品饮料创新发布的中国食品饮料百强榜中位列第二。","views":52648,"langs":["bg","da","de","fa","fr","id","ja","ko","ru","vi","zh"],"langNames":{"bg":"Гуейджоу Маотай","da":"Kweichow Moutai Company","de":"Kweichow Moutai","fa":"گوئیژو ماوتای","fr":"Kweichow moutai","id":"Kweichow Moutai","ja":"貴州茅台酒","ko":"귀주모태주구분유한공사","ru":"Kweichow Moutai","vi":"Quý Châu Mao Đài","zh":"贵州茅台"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Nongfu Spring","name":"Nongfu Spring","country":"China","url":"https://en.wikipedia.org/wiki/Nongfu_Spring","prepSummary":"农夫山泉股份有限公司（，）是中国浙江省一家主要從事饮用水和饮料生产的民營企業，成立于1996年9月26日，原名为浙江千岛湖养生堂饮用水有限公司，所在地为杭州，是养生堂有限公司旗下的控股公司，董事长为钟睒睒。 公司拥有“农夫山泉”等中国著名品牌，该品牌在2023年占据中国大陆饮用水市场份额的26.5%","leadFile":"Nongfu_Spring.svg.png","views":34523,"langs":["de","es","fa","fr","he","id","it","ru","zh"],"langNames":{"de":"Nongfu Spring","es":"Manantial Nongfu","fa":"نونگفو اسپرینگ","fr":"Nongfu Spring","he":"נונגפו ספרינג","id":"Nongfu Spring","it":"Nongfu Spring","ru":"Nongfu Spring","zh":"农夫山泉"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Tiandi No.1 Beverage","name":"Tiandi No.1 Beverage","country":"China","url":"https://en.wikipedia.org/wiki/Tiandi_No.1_Beverage","views":973,"langs":["zh"],"langNames":{"zh":"天地壹号"},"notFood":"a business"},{"title":"Wahaha Joint Venture Company","name":"Wahaha Joint Venture Company","country":"China","url":"https://en.wikipedia.org/wiki/Wahaha_Joint_Venture_Company","prepSummary":"杭州娃哈哈集团有限公司是中华人民共和国最大的食品饮料生产企业，也是全球排列第5的大饮料生产企业。 1987年，宗慶后於杭州創辦娃哈哈，并且在短時間內發展成為龐大的飲料集團。2004年，娃哈哈合资公司的資產值約55億元人民幣，在中國的19個省市有50多家全資或者控股公司。2011年，娃哈哈的营业额為678.55億人民幣。公司位列2013年中国企业500强的第179位、中国制造业500强的第83位。在2013中国民营企业500强中娃哈哈营业收入居第19位。2016年，娃哈哈合资公司以494亿人民币营业收入在\"中国企业500强\"中排名第271位。","views":4509,"langs":["de","fa","fr","ja","ko","ur","zh"],"langNames":{"de":"Wahaha","fa":"شرکت واهاها","fr":"Wahaha","ja":"娃哈哈","ko":"와하하 합작 회사","ur":"واہاہا جوائنٹ وینچر کمپنی","zh":"娃哈哈"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Xiangxue Pharmaceutical","name":"Xiangxue Pharmaceutical","country":"China","url":"https://en.wikipedia.org/wiki/Xiangxue_Pharmaceutical","prepSummary":"广州市香雪制药股份有限公司（， ），是一家中国大陆从事医药产业的公司，成立于1986年，公司原名广州萝岗制药厂，1997年更名为广州市香雪制药股份有限公司。该公司的名称“香雪”取自羊城八景之一萝岗香雪。2010年12月15日在深圳证券交易所创业板挂牌上市。 香雪制药在广东、北京、山西、四川、重庆、安徽、云南和宁夏等地设立十八间公司，拥有GMP生产基地和GAP药材种植基地，产品涵盖中药饮片、中成药、功能健康食品（饮料）、养生保健等领域。 “香雪”商标为中国驰名商标，2009年公司营业收入为3.79亿元人民币，净利润为5,205.53万元人民币。 该公司为2010年亚洲运动会独家药品供应商，2002-2003年间，该公司曾拥有广州香雪足球队（现为广州足球俱乐部）。","leadFile":"Eisiti.jpg","views":1232,"langs":["fa","zh"],"langNames":{"fa":"شیانگشو","zh":"香雪制药"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Xinghuacun Fenjiu","name":"Xinghuacun Fenjiu","country":"China","region":"Shanxi","url":"https://en.wikipedia.org/wiki/Xinghuacun_Fenjiu","leadFile":"Xinghuacun_fenjiu_icon_logo.svg.png","views":4949,"langs":["ca","zh"],"langNames":{"ca":"Xinghuacun Fenjiu","zh":"山西杏花村汾酒厂"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinese tea","name":"Chinese tea","country":"China","region":"Chinese tea","url":"https://en.wikipedia.org/wiki/Chinese_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Longjing_tea_steeping_in_gaiwan.jpg/960px-Longjing_tea_steeping_in_gaiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Longjing_tea_steeping_in_gaiwan.jpg","views":33585,"langs":["as","az","es","fa","fr","id","ig","it","ja","jv","ko","ml","nb","sr","th","tr","uk","uz","yo","zh"],"langNames":{"as":"চীনৰ চাহ","az":"Çin çayı (içki)","es":"Té de China","fa":"چای چینی","fr":"Thé en Chine","id":"Teh Tionghoa","ig":"Tii ndi China","it":"Tè cinese","ja":"中国茶","jv":"Tèh China","ko":"중국의 차","ml":"ചൈനീസ് ചായ","nb":"Kinesisk te","sr":"Кинески чај","th":"ชาจีน","tr":"Çin çayı","uk":"Китайський чай","uz":"Xitoy choyi","yo":"Chinese tea","zh":"中國茶"}},{"title":"All in This Tea","name":"All in This Tea","country":"United States","region":"Chinese tea","url":"https://en.wikipedia.org/wiki/All_in_This_Tea","leadFile":"All_in_This_Tea.jpg","views":3225,"langs":["cy","id"],"langNames":{"cy":"All in This Tea","id":"All in This Tea"},"notFood":"a film"},{"title":"Fermented tea","name":"Fermented tea","country":"China","region":"Chinese tea","url":"https://en.wikipedia.org/wiki/Fermented_tea","prepSummary":"Many fermented teas do not arrive on the market ready for consumption. Instead, they may start as green teas or partially oxidized oolong-like teas, which are then allowed to slowly oxidize and undergo microbial fermentation over many years (comparable to wines that are sold to be aged in a cellar). Alternatively, fermented teas can be created quickly through a ripening process spanning several months, as with Shu Pu'er. This ripening is done through a controlled process similar to composting, where the moisture and temperature of the tea are carefully monitored. The product is \"finished\" fermented tea.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Golden_melon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Fasi","licence":"CC BY 2.5","leadFile":"Golden_melon.jpg","views":30985,"langs":["ca","cs","es","fr","he","id","it","ja","jv","ko","pt","ru","sv","th","zh"],"langNames":{"ca":"Te fermentat","cs":"Fermentovaný čaj","es":"Té fermentado","fr":"Thé post-fermenté","he":"תה מותסס","id":"Teh fermentasi","it":"Tè postfermentato","ja":"黒茶","jv":"Tèh fermentasi","ko":"후발효차","pt":"Chás pós-fermentados","ru":"Постферментированный чай","sv":"Svart te (Kina)","th":"ชาดำ","zh":"黑茶"}},{"title":"Flowering tea","name":"Flowering tea","country":"China","region":"Chinese tea","url":"https://en.wikipedia.org/wiki/Flowering_tea","prepSummary":"花茶（Herbal Tea or Scented Tea），又稱為花草茶或草本茶、藥草茶，有些花茶會以純花做浸泡製成花茶，有些會以茶葉與不同花種做結合，作為復方花茶，兩種各有其特色與風味，且不同種類的花茶也會有不同的功效。 大部分的花茶是利用茶善于吸收异味的特点，将有香味的鲜花和新茶一起闷，茶吸收香味后再把干花筛除，以此方法制成的茶叶，並不是拿花瓣做成茶。花茶香味浓郁，茶汤色深，深得偏好重口味的北方人喜爱。 朱權《茶譜》記有加工花茶的熏香茶法，但宋朝可能還沒有花茶。宋朝人有時會用龍腦、麝香、檀香、豆蔻、甘草、糯米糊等香料加工高級茶，惟這些並非花茶。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/ExoticFlame.JPG/960px-ExoticFlame.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georg Mittenecker","licence":"CC BY-SA 3.0","leadFile":"ExoticFlame.JPG","views":12397,"langs":["cs","de","fa","ja","ko","nl","ru","uk","zh"],"langNames":{"cs":"Kvetoucí čaj","de":"Teerose (Tee)","fa":"چای گل","ja":"花茶","ko":"꽃차","nl":"Theebloem","ru":"Связанный чай","uk":"Зв'язаний чай","zh":"花茶"},"sourceLanguage":"zh"},{"title":"Jun (drink)","name":"Jun (drink)","country":"China","region":"Chinese tea","url":"https://en.wikipedia.org/wiki/Jun_(drink)","prepSummary":"El Jun, o Xun, es una bebida fermentada similar a la kombucha, que se diferencia únicamente en que sus ingredientes básicos son el té verde y la miel, en lugar del té negro y el azúcar de caña. El Jun se elabora fermentando té verde (endulzado con miel) con un cultivo simbiótico de bacterias y levadura (SCOBY). También se suelen añadir frutas, edulcorantes, especias y otros potenciadores del sabor para hacer más apetecible la bebida. Aunque Jun guarda similitudes con otras bebidas fermentadas como la kombucha, el kéfir de agua y el kvas, tiene suficientes diferencias como para ser considerada","views":11027,"langs":["es"],"langNames":{"es":"Jun (bebida)"},"sourceLanguage":"es"},{"title":"Ara (drink)","name":"Ara (drink)","country":"China","region":"Tibetan drinks","url":"https://en.wikipedia.org/wiki/Ara_(drink)","prepSummary":"Ara is most commonly made from rice or maize at private homes or farms. Ara may be either fermented or distilled, and in Bhutan is only legally produced and consumed privately. Ara production is unregulated in both method and quality, and its sale is prohibited in Bhutan. Previously, private individuals sold ara through shopkeepers despite the prohibition and faced a harsh government crackdown. However, because Ara returns far more profit than other forms of maize, many Bhutanese farmers have pressed for legal reform. The Bhutanese government, meanwhile, is intent on discouraging excessive alcohol consumption, abuse, and associated diseases through taxation and regulation.","views":4978,"langs":["as","az","es","fr","hy","ja","pt","ru","sv","uk"],"langNames":{"as":"আৰা (পানীয়)","az":"Ara (içki)","es":"Ara (bebida)","fr":"Arag","hy":"Արա (խմիչք)","ja":"アラ (飲料)","pt":"Ara (vinho)","ru":"Ара (напиток)","sv":"Ara (dryck)","uk":"Ара (напій)"}},{"title":"Beer in Tibet","name":"Beer in Tibet","country":"China","region":"Tibetan drinks","url":"https://en.wikipedia.org/wiki/Beer_in_Tibet","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/Lhasa_Beer_crop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lhasa_Beer.jpg: Livepine derivative work: SilkTork (talk)","licence":"CC BY 2.0","leadFile":"Lhasa_Beer_crop.jpg","views":1792},{"title":"Butter tea","name":"Butter tea","country":"India","region":"South","url":"https://en.wikipedia.org/wiki/Butter_tea","ingredients":["Tea leaves","yak butter","salt"],"prepSummary":"The highest quality of butter tea is made by boiling pu-erh tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a liquid that is about the thickness of a stew or thick oil. It is then poured into teapots or jars. Another method is to boil water and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Tibetan_butter_tea.jpg/960px-Tibetan_butter_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosomono","licence":"CC BY 2.0","leadFile":"Tibetan_butter_tea.jpg","views":60370,"langs":["ar","as","bg","bn","ca","cs","de","el","es","fa","fi","fr","id","it","ja","jv","kn","ko","lt","mr","nb","nl","pa","pl","ru","sv","ta","th","uk","ur","vi","zh"],"langNames":{"ar":"الشاي بالزبدة","as":"মাখন চাহ","bg":"Маслен чай","bn":"মাখন চা","ca":"Te amb mantega","cs":"Máslový čaj","de":"Buttertee","el":"Τσάι με βούτυρο","es":"Té con mantequilla","fa":"چای کره","fi":"Voitee","fr":"Thé au beurre","id":"Teh mentega","it":"Tè al burro","ja":"バター茶","jv":"Tèh mertéga","kn":"ಪೋ ಚಾ","ko":"수유차","lt":"Sviestinė arbata","mr":"लोणी चहा","nl":"Boterthee","nb":"Smørte","pa":"ਮੱਖਣ ਚਾਹ","pl":"Herbata tybetańska","ru":"Часуйма","sv":"Smörte","ta":"திபெத்திய வெண்ணெய்த் தேநீர்","th":"ชาเนย","uk":"Часуйма","ur":"مکھنی چائے","vi":"Trà bơ","zh":"酥油茶"}},{"title":"Tibetan cheese","name":"Tibetan cheese","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Tibetan_cheese","prepSummary":"Tibetaanse kaas is een belangrijk onderdeel van de Tibetaanse keuken en kent verschillende soorten en verschillen in hardheid, van smeerkaas, tot gedroogde en extra harde kaas, en in samenstelling. Er bestaat zachte en gedroogde chura, een kaassoort die van karnemelk wordt gemaakt. Een extra harde kaassoort is chhurpi die wordt gemaakt van gebonden yoghurt. Chhurpi wordt eveneens gegeten in Nepal en de Indiase deelstaat Sikkim. Andere soorten kaas, zoals shosha of churul hebben een aroma die overeenkomt met Limburgse kaas. Deze twee kaassoorten zijn gemaakt van room en malai.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tibetan_cheeses_-_Zhongdian_Market_%284150211480%29.jpg/960px-Tibetan_cheeses_-_Zhongdian_Market_%284150211480%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Tibetan_cheeses_-_Zhongdian_Market_(4150211480).jpg","views":3062,"langs":["fa","nl"],"langNames":{"fa":"پنیر تبتی","nl":"Tibetaanse kaas"},"sourceLanguage":"nl"},{"title":"Chura kampo","name":"Chura kampo","country":"China","region":"Tibetan cheeses","url":"https://en.wikipedia.org/wiki/Chura_kampo","prepSummary":"Chura kampo (em tibetano significa queijo seco) é um queijo típico tibetano e ingrediente importante da culinária da região. Existem muitas possibilidades de formato para o chura kampo. Pequenos pedaços de chura kampo são comidos como se fossem barras de cereais nos países ocidentais. Este queijo é composto de pequenos pedaços de queijo duro seco que demoram para serem mastigados. * Dorje, Rinjing (1985) Food in Tibetan Life, Banyan Press, ISBN 0907325262, página 96","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Tibetancheese1868.JPG/960px-Tibetancheese1868.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clemensmarabu","licence":"CC BY-SA 3.0","leadFile":"Tibetancheese1868.JPG","views":1890,"langs":["ar","nl","pt"],"langNames":{"ar":"تشورا كامبو (جبنة)","nl":"Chura kampo","pt":"Chura kampo"},"sourceLanguage":"pt"},{"title":"Chura loenpa","name":"Chura loenpa","country":"China","region":"Tibetan cheeses","url":"https://en.wikipedia.org/wiki/Chura_loenpa","prepSummary":"Une variété de fromage traditionnel à pâte dure, le chura, est réalisé à partir de lait de brebis, de chèvre ou/et de yak femelle (la « dri »). Il se présente sous la forme de cubes, voire de boules, extrêmement durs, ayant la consistance de la pierre, chaque cube ou boule étant, le plus souvent, relié au suivant par une ficelle, formant un collier ou un chapelet de morceaux de fromage. Il peut se conserver plusieurs dizaines d’années, voire des siècles. On arrive à le manger, en faisant fondre sur la langue l’un de ces cubes ou boules. Lors de longues marches de plusieurs jours (marches de pè","views":1037,"langs":["fr","nl","pt"],"langNames":{"fr":"Chura","nl":"Chura loenpa","pt":"Chura loenpa"},"sourceLanguage":"fr"},{"title":"Shosha (cheese)","name":"Shosha (cheese)","country":"China","region":"Tibetan cheeses","url":"https://en.wikipedia.org/wiki/Shosha_(cheese)","views":1666,"langs":["fa"],"langNames":{"fa":"شوشا (پنیر)"}},{"title":"Hsu Fu Chi","name":"Hsu Fu Chi","country":"China","region":"Chinese chocolate companies","url":"https://en.wikipedia.org/wiki/Hsu_Fu_Chi","leadFile":"Hsu_Fu_Chi_logo.png","views":4519,"langs":["zh"],"langNames":{"zh":"徐福記"},"notFood":"a business"},{"title":"Double skin milk","name":"Double skin milk","country":"China","region":"Shunde","url":"https://en.wikipedia.org/wiki/Double_skin_milk","ingredients":["Milk (Buffalo milk)","egg white","sugar"],"prepSummary":"双皮奶、又称为雙皮燉奶，是一种中国华南地区的甜品。产于广东顺德。相傳是1890年代由居住於顺德大良的董婆婆發明。 雙皮奶在广东很著名。在澳門，以義順的雙皮奶最為馳名。在广州，以在20世纪40年代开始经营的南信甜品店最为知名。在順德，以仁信和民信最为著名。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Double_skin_milk.jpg/960px-Double_skin_milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guanlin (Gary) He","licence":"CC BY-SA 4.0","leadFile":"Double_skin_milk.jpg","views":12095,"langs":["it","ja","ko","zh"],"langNames":{"it":"Shuang pi nai","ja":"牛乳プリン","ko":"솽피나이","zh":"双皮奶"},"sourceLanguage":"zh"},{"title":"Ham chim peng","name":"Ham chim peng","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ham_chim_peng","prepSummary":"鹹煎餅是廣東一带的油炸麵食。與油炸鬼、牛脷酥合稱為「油器三寶」，常見於香港的粥店。 傳說是1930年代位於廣州市龍津路的德昌茶樓創辦人譚藻參考盲公餅和南乳花生創作而成。 製作方法是將高筋麵粉和低筋麵粉壓平後塗上南乳捲起、壓平、沾上芝蔴之後油炸而成。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/B%C3%A1nh_ti%C3%AAu.jpg/960px-B%C3%A1nh_ti%C3%AAu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Baoothersks","licence":"CC BY-SA 4.0","leadFile":"Bánh_tiêu.jpg","views":7791,"langs":["ar","bn","id","it","jv","zh"],"langNames":{"ar":"خبز مقلي صيني","bn":"হেম চিম পেং","id":"Ham chim peng","it":"Ham chim peng","jv":"Ham chim peng","zh":"鹹煎餅"},"sourceLanguage":"zh"},{"title":"Hong dou tang","name":"Hong dou tang","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Hong_dou_tang","ingredients":["Adzuki beans","sugar"],"course":"Dessert","leadFile":"thumbnail.jpg","views":10744,"langs":["ar","es","fa","id","jv","ko","th","vi","zh"],"langNames":{"ar":"هونغ دو تانغ","es":"Sopa de judía azuki","fa":"سوپ لوبیای قرمز","id":"Hong dou tang","jv":"Hong dou tang","ko":"훙더우탕","th":"ถั่วแดงต้มน้ำตาล","vi":"Chè đậu đỏ","zh":"紅豆湯"}},{"title":"Malay sponge cake","name":"Malay sponge cake","country":"China","region":"China (Guangdong)","url":"https://en.wikipedia.org/wiki/Malay_sponge_cake","ingredients":["Traditionally made with levain","flour","white sugar","eggs"],"prepSummary":"馬拉糕，又稱馬來糕，是粵式茶樓的一種糕點，是香港及廣東茶樓常見的點心，相傳是英屬香港時期的廚師嘗試仿製英屬馬來亞的一款海綿蛋糕時，卻找不到當地常用的斑蘭葉，於是修改食譜，成功做出顏色金黃、口感鬆軟的糕點，現在被認為是香港的一種懷舊糕點。馬拉糕是隔水蒸製而成的蛋糕，在酒樓常使用蒸籠盛放及上桌。","course":"Dim sum, xiaochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Sponge_cake_at_Top_Cantonese_Restaurant.jpg/960px-Sponge_cake_at_Top_Cantonese_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roland Tanglao from Vancouver, Canada","licence":"CC BY 2.0","leadFile":"Sponge_cake_at_Top_Cantonese_Restaurant.jpg","views":14978,"langs":["fr","ja","jv","ko","zh"],"langNames":{"fr":"Gâteau malais","ja":"マーラーカオ","jv":"Kuwé spon Malay","ko":"말레이 스펀지 케이크","zh":"馬拉糕"},"sourceLanguage":"zh","originClaims":["China","Malaysia"]},{"title":"Manggong cake","name":"Manggong cake","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Manggong_cake","views":759,"langs":["zh"],"langNames":{"zh":"盲公餅"}},{"title":"Ox-tongue pastry","name":"Ox-tongue pastry","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Ox-tongue_pastry","ingredients":["fried dough"],"prepSummary":"牛脷酥，又稱马耳，是广东、港澳一带的粤式油炸面食类小吃。在廣東與油炸鬼、鹹煎餅合稱為「油器三寶」，現在則常見於香港的粥店。傳說牛脷酥由蘇州的牛舌酥改良而成，而粵語「舌」字與「蝕」字音近，故改「舌」為「脷」。 牛脷酥在福州也比较常见，当地人多用作早餐搭配锅边糊，在福建地区因形状类似马的耳朵而得名。 注：福州市另有一种使用糯米、晚稻米做成麻花样的油炸品，也叫马耳。 製作方法是以高筋麵粉和低筋麵粉揉成的麵團，夾著砂糖和低筋麵粉，揉成的麵團油炸而成。","leadFile":"thumbnail.jpg","views":8453,"langs":["es","id","it","jv","ko","zh"],"langNames":{"es":"Pastel de lengua de buey","id":"Ilat sapi","it":"Ciambella cinese","jv":"Kuwé ilat sapi","ko":"응아우레이소우","zh":"牛脷酥"},"sourceLanguage":"zh"},{"title":"Chongyang cake","name":"Chongyang cake","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Chongyang_cake","ingredients":["Rice flour","pulse flour","jujube","chestnuts","almonds"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Chongyang_Cakes_%2820241010%29.jpg/960px-Chongyang_Cakes_%2820241010%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Chongyang_Cakes_(20241010).jpg","views":5971,"langs":["ar","pt","zh"],"langNames":{"ar":"كعكة مهرجان القمر التاسع","pt":"Bolo Chongyang","zh":"重阳糕"}},{"title":"Crystal cake","name":"Crystal cake","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Crystal_cake","prepSummary":"Kue kristal adalah salah satu makanan penutup tradisional di kota Weinan di timur Shaanxi, Tiongkok. Hidangan memiliki sejarah lebih dari 800 tahun. Kue kristal pertama kali ditemukan di Xiagui pada masa Dinasti Song, kemudian menyebar ke seluruh wilayah. Namanya didapat dari isinya yang berkilauan dan tembus cahaya, seperti kristal.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Crystal_cake.jpg/960px-Crystal_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Crystal_cake.jpg","views":5396,"langs":["ar","id"],"langNames":{"ar":"كيك كريستال","id":"Kue kristal"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dowry cake","name":"Dowry cake","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Dowry_cake","prepSummary":"The cake is essentially a lightly sweetened sponge cake that may take any number of shapes or appearances. It is considered large compared to the size of most pastries. The internal base of the cake may consist of lotus seed paste.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/Chinesepastry_GaaNeoiBing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"Chinesepastry_GaaNeoiBing.jpg","views":1376,"langs":["ar","es","jv","zh"],"langNames":{"ar":"كعكة المهر","es":"Jia nu bing","jv":"Kuwé mas kawin","zh":"喜餅"}},{"title":"Funing big cake","name":"Funing big cake","country":"China","region":"Funing County","url":"https://en.wikipedia.org/wiki/Funing_big_cake","ingredients":["sticky rice","refined lard or vegetable oil"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Funing_dagao_%281%29.jpg/960px-Funing_dagao_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Funing_dagao_(1).jpg","views":2219},{"title":"Gorgon cake","name":"Gorgon cake","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Gorgon_cake","prepSummary":"The ingredients of the dessert include fresh gorgon fruit, sweet rice flour, and sugar. The gorgon fruit is boiled, dried in the sun and levigated. The resulting product is mixed with sweet rice flour, sugar and water. This dough is kneaded, compressed into rectangular shapes, and steamed.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/%E8%8A%A1%E5%AE%9E%E7%B3%95.jpg/960px-%E8%8A%A1%E5%AE%9E%E7%B3%95.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Njzjz","licence":"CC BY-SA 4.0","leadFile":"芡实糕.jpg","views":1240,"langs":["zh"],"langNames":{"zh":"芡实糕"}},{"title":"Niujingao","name":"Niujingao","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Niujingao","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7d/Cowhells_Cake_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NeilWang","licence":"CC BY-SA 4.0","leadFile":"Cowhells_Cake_1.jpg","views":262},{"title":"Red bean cake","name":"Red bean cake","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Red_bean_cake","ingredients":["Red bean paste"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/RedbeanCake_Cantoversion.jpg/960px-RedbeanCake_Cantoversion.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjwong","licence":"Public domain","leadFile":"RedbeanCake_Cantoversion.jpg","views":4195,"langs":["ar","es","fa","zh"],"langNames":{"ar":"كعكة الفاصوليا الحمراء","es":"Pastel de judía azuki","fa":"کیک لوبیای قرمز","zh":"红豆蛋糕"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sesame seed cake","name":"Sesame seed cake","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Sesame_seed_cake","ingredients":["Sesame seeds","honey"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Shaobing3.jpg/960px-Shaobing3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Party Lin","licence":"CC BY 2.0","leadFile":"Shaobing3.jpg","views":2316,"langs":["ar","fa"],"langNames":{"ar":"كعكة بذور السمسم","fa":"کیک کنجد"}},{"title":"Yueguangbing","name":"Yueguangbing","country":"China","region":"Chinese cakes","url":"https://en.wikipedia.org/wiki/Yueguangbing","ingredients":["Glutinous rice flour","sugar"],"views":1286,"langs":["nl","zh"],"langNames":{"nl":"Maanlichtcake","zh":"月光餅"}},{"title":"Black sesame soup","name":"Black sesame soup","country":"China","region":"Tong sui","url":"https://en.wikipedia.org/wiki/Black_sesame_soup","ingredients":["Black sesame seed flour","sometimes sugar or tangyuan"],"prepSummary":"黑芝麻糊一般簡稱芝麻糊，是用黑芝麻做成的糊状小吃，是一道中國傳統美食。將黑芝麻磨成末狀後，用溫水或沸水沖開，就可以食用了。尤其是在冬天時食用，可以溫暖身體。常用的材料有黑芝麻，白芝麻，冰片糖和花生等。少數還會加入少量米穀類等食材增加黏稠度與飽足感。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Black_sesame_paste.jpg/960px-Black_sesame_paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Black_sesame_paste.jpg","views":14345,"langs":["ar","es","fr","vi","zh"],"langNames":{"ar":"حساء السمسم الأسود","es":"Sopa de sésamo negro","fr":"Soupe de sésame noir","vi":"Chè mè đen","zh":"黑芝麻糊"},"sourceLanguage":"zh"},{"title":"Egg tong sui","name":"Egg tong sui","country":"China","region":"Tong sui","url":"https://en.wikipedia.org/wiki/Egg_tong_sui","prepSummary":"El tong sui de huevo es un tong sui (sopa dulce) clásico de la gastronomía cantonesa, esencialmente una versión dulce de la sopa de huevo china. Se considera un plato más tradicional y casero en Hong Kong y China, dado que rara vez se sirve en restaurantes. Su receta es simple, ya que solo exige llevar a ebullición agua, huevo de pollo y azúcar. Los huevos suelen romperse, vertiendo la yema y la clara directamente, sin mezclarlas previamente. Se sirve siempre caliente.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7c/Eggtongsui.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"Eggtongsui.jpg","views":4579,"langs":["es","vi"],"langNames":{"es":"Tong sui de huevo","vi":"Chè hột gà nấu đường"},"sourceLanguage":"es"},{"title":"Mango pomelo sago","name":"Mango pomelo sago","country":"China","region":"Tong sui","url":"https://en.wikipedia.org/wiki/Mango_pomelo_sago","ingredients":["Mango","pomelo","tapioca","coconut milk","cream","sugar"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Mango_pomelo_sago.jpg/960px-Mango_pomelo_sago.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"relgar","licence":"CC BY 2.0","leadFile":"Mango_pomelo_sago.jpg","views":27913,"langs":["ar","ja","jv","zh"],"langNames":{"ar":"ساغو المانجا واليمون الهندي","ja":"楊枝甘露","jv":"Sagu pelem pomelo","zh":"楊枝甘露"}},{"title":"Sago soup","name":"Sago soup","country":"China","region":"Tong sui","url":"https://en.wikipedia.org/wiki/Sago_soup","prepSummary":"西米露是一種源自東南亞的食品，在19世紀英國貿易被傳播至世界各地，成為在香港被作為甜品食用的糖水，並得中文名西米露。隨著演變，從原本的椰奶西米露或芋頭西米露，逐漸出現像是南瓜、哈密瓜、橘子、紅棗、芒果、西瓜、火龙果、番薯、红豆等新口味。 西米露的基本材料包括西米、鮮奶（或淡奶）、椰汁及糖，並可按個人口味加添水果粒。","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e4/Sago_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"mccheng from (optional)","licence":"CC BY-SA 2.0","leadFile":"Sago_Soup.jpg","views":7307,"langs":["ar","ja","jv","zh"],"langNames":{"ar":"حساء الساغو","ja":"西米露","jv":"Sop sagu","zh":"西米露"},"sourceLanguage":"zh"},{"title":"Sweet potato soup","name":"Sweet potato soup","country":"China","region":"Tong sui","url":"https://en.wikipedia.org/wiki/Sweet_potato_soup","ingredients":["Sweet potatoes","brown sugar","ginger"],"prepSummary":"番薯糖水是中國廣東的一種糖水，流行於華南及香港。其製法主要是由番薯、片糖或冰糖與水煮成，冬天時或會加入薑片以作驅寒。 番薯糖水的特點是比較稀，但由於加入了片糖，所以甜味很濃。番薯糖水的製法非常簡單，而過往番薯在華南地區都很普遍，亦容易種植，所以成為了當地低下階層最普遍的食品。 過往在華南地區的番薯只有黃色的，但現時由於有從日本進口的紫心番薯，加上香港人在飲食方面喜愛搞花巧，使今日的番薯糖水亦變得色彩繽紛。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Sweet_patatoes_soup_in_home.jpg/960px-Sweet_patatoes_soup_in_home.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"Sweet_patatoes_soup_in_home.jpg","views":5950,"langs":["ar","es","fa","fr","hy","id","zh"],"langNames":{"ar":"حساء البطاطا الحلوة","es":"Sopa de batata","fa":"سوپ سیب‌زمینی شیرین","fr":"Soupe de patates douces","hy":"Բաթաթի ապուր","id":"Sup kentang","zh":"番薯糖水"},"sourceLanguage":"zh"},{"title":"Beef bun","name":"Beef bun","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Beef_bun","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Beef_Bun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:en:User:Benjwong","licence":"Public domain","leadFile":"Beef_Bun.jpg","views":3389,"langs":["es","id","zh"],"langNames":{"es":"Bollo de buey","id":"Roti daging sapi","zh":"牛肉包"}},{"title":"Beef chow fun","name":"Beef chow fun","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Beef_chow_fun","ingredients":["bean sprouts","soy sauce","rice noodles","onions"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Beefchowfoon.jpg/960px-Beefchowfoon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Beefchowfoon.jpg","views":41026,"langs":["es","fr","jv","ko","ms","zh"],"langNames":{"es":"Ternera chow fun","fr":"Beef chow fun","jv":"Chow fun daging sapi","ko":"곤차우응아우호","ms":"Chow fun daging","zh":"乾炒牛河"}},{"title":"Fuqi feipian","name":"Fuqi feipian","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Fuqi_feipian","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Fuqi_Fei_Pian.jpg/960px-Fuqi_Fei_Pian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Dice~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Fuqi_Fei_Pian.jpg","views":14123,"langs":["es","he","id","ja","zh"],"langNames":{"es":"Fuqi feipian","he":"פוצ'י פייפיאן","id":"Fuqi feipian","ja":"夫妻肺片","zh":"夫妻肺片"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bang bang chicken","name":"Bang bang chicken","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Bang_bang_chicken","prepSummary":"Bang bang chicken is prepared by poaching or steaming chicken. The cooked chicken is banged with sticks to tenderize it and pound it into shreds. In traditional recipes, the shredded meat is tossed in a sauce made with sesame paste, chili oil, Sichuan pepper and black vinegar. Fresh herbs are also tossed with it. Variations of the sauce may include chili peppers, peanuts, garlic, ginger and soy sauce.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Bon_bon_chicken_with_sauce.jpg/960px-Bon_bon_chicken_with_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rick","licence":"CC BY 2.0","leadFile":"Bon_bon_chicken_with_sauce.jpg","views":40304,"langs":["ca","ha","ja","jv","ko","pa","th","zh"],"langNames":{"ca":"Pollastre bang bang","ha":"Bang bang chicken","ja":"棒棒鶏","jv":"Bon bon pitik","ko":"방방지","pa":"ਬੈਂਗ ਬੈਂਗ ਚਿਕਨ","th":"ปั้งปั้งจี","zh":"棒棒鸡"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Beggar's chicken","name":"Beggar's chicken","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Beggar's_chicken","ingredients":["Chicken","marinade","stuffing with variety of ingredients"],"prepSummary":"Today, dough is sometimes substituted for clay for the dish's preparation, though some recipes still call for a covering of non-toxic clay to retain moisture, and stuffed with various ingredients. It can be prepared in ovens, outdoor grills and smokers, and campfires. Non-toxic clay for preparing beggar's chicken can be obtained from hardware or arts and craft stores; however, cooks must pay attention when baking the dish with clay because if too much heat is used, \"the earth may crack and it can be very dangerous\" due to the pressure buildup in the clay shell.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Beggar%27s_Chicken_by_Hangzhou%27s_%22Mountain_Beyond_Mountain%22_Restaurant.jpg/960px-Beggar%27s_Chicken_by_Hangzhou%27s_%22Mountain_Beyond_Mountain%22_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zheng Zhou","licence":"CC BY-SA 4.0","leadFile":"Beggar's_Chicken_by_Hangzhou's_\"Mountain_Beyond_Mountain\"_Restaurant.jpg","views":18249,"langs":["id","it","ja","jv","ko","pa","ru","th","vi","zh"],"langNames":{"id":"Ayam pengemis","it":"Pollo del mendicante","ja":"叫化鶏","jv":"Pitik pangemis","ko":"자오화지","pa":"ਭਿਖਾਰੀ ਦਾ ਚਿਕਨ (ਬੈਗਰਜ਼ ਚਿਕਨ)","ru":"Курица нищего","th":"ไก่ขอทาน","vi":"Gà nướng đất sét","zh":"叫化鸡"},"province":"Suzhou Shi","city":"Changshu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chicken salad","name":"Chicken salad","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Chicken_salad","ingredients":["Chicken"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Flickr_sa_ku_ra_10556400--Chicken_salad.jpg/960px-Flickr_sa_ku_ra_10556400--Chicken_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sakura","licence":"CC BY 2.0","leadFile":"Flickr_sa_ku_ra_10556400--Chicken_salad.jpg","views":60546,"langs":["ar","de","el","es","eu","fa","fr","he","id","it","ja","jv","ko","lt","nb","pa","tr","zh"],"langNames":{"ar":"سلطة الدجاج","de":"Geflügelsalat","el":"Κοτοσαλάτα","es":"Ensalada de pollo","eu":"Oilasko-entsalada","fa":"سالاد مرغ","fr":"Salade de poulet","he":"סלט עוף","id":"Selada ayam","it":"Insalata di pollo","ja":"チキンサラダ","jv":"Salad pitik","ko":"치킨 샐러드","lt":"Vištienos salotos","nb":"Kyllingsalat","pa":"ਚਿਕਨ ਸਲਾਦ","tr":"Tavuk salatası","zh":"鸡肉沙拉"}},{"title":"Cola chicken","name":"Cola chicken","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Cola_chicken","ingredients":["Chicken"],"prepSummary":"可樂雞是一種使用可樂製作醬汁或滷水的雞肉菜式，而做法各有不同，有部分將可樂作為滷水與雞肉一起燉煮，也有將可樂作為醃料，再放入焗爐烤製。雖然歐美地區的食譜常將該道菜式稱為香港特色菜，並且提及在1990年代已經流行，但確實起源已不可考，由於可樂雞在美國亦流行，並被當作是一種美式中國菜，在香港也有廚師將馬來西亞流行的仁當加入可樂，成為可樂仁當雞。","course":"Side","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Chicken_Wings_in_Coca_Cola_Sauce.jpg/960px-Chicken_Wings_in_Coca_Cola_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Chicken_Wings_in_Coca_Cola_Sauce.jpg","views":19177,"langs":["ar","hy","ja","ru","th","zh"],"langNames":{"ar":"دجاج كولا","hy":"Կոլայով հավ","ja":"鶏肉のコーラ煮","ru":"Курица в коле","th":"ไก่โคล่า","zh":"可樂雞"},"sourceLanguage":"zh"},{"title":"Dapanji","name":"Dapanji","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Dapanji","prepSummary":"The main ingredients are chicken, bell peppers and potatoes, cooked with onions, garlic, ginger, chili peppers, ground cumin, star anise, ground Sichuan peppers, cooking oil, also optionally soy sauce and beer. The chicken is cut into bite size pieces (usually boneless), sautéed with spices and coarsely chopped vegetables and simmered in broth, providing a savory and spicy stew. It is usually served with laghman (wide, hand-stretched noodles; known as latiaozi or kudaimian in China) and shared by family and friends in a communal manner.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Dapanji_urumqi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pravit","licence":"Public domain","leadFile":"Dapanji_urumqi.jpg","views":16663,"langs":["az","es","jv","pa","vi","zh"],"langNames":{"az":"Dapanci","es":"Dapanji","jv":"Dapanji","pa":"ਦਾਪਾਂਜੀ","vi":"Dapanji","zh":"大盘鸡"}},{"title":"Dezhou braised chicken","name":"Dezhou braised chicken","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Dezhou_braised_chicken","ingredients":["chicken","soy sauce","etc."],"course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Single_Dezhou_braised_chicken_wrapped_in_paper_%2820170115132902%29.jpg/960px-Single_Dezhou_braised_chicken_wrapped_in_paper_%2820170115132902%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Single_Dezhou_braised_chicken_wrapped_in_paper_(20170115132902).jpg","views":4210,"langs":["ja","zh"],"langNames":{"ja":"徳州扒鶏","zh":"德州扒鸡"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dong'an chicken","name":"Dong'an chicken","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/Dong'an_chicken","prepSummary":"东安子鸡也叫东安鸡、官保鸡，是湖南省东安县的一道传统鸡肉料理，被誉为八大湘菜之首。 东安子鸡具有浓郁的香味而不浑浊，略微带有湘菜的辣味，十分酥软，白、红、绿、黄四色相映，视觉上也略胜一筹。 东安籍政治人物唐生智在南京任职时，带有家乡厨师，每逢宴会，必烹饪一道鸡肉菜肴，宾客品尝后，赞不绝口，因而使得“东安鸡”之名广为流传。","views":3080,"langs":["ja","nb","zh"],"langNames":{"ja":"東安鶏","nb":"Dong’an-kylling","zh":"东安子鸡"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dragon tiger phoenix","name":"Dragon tiger phoenix","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Dragon_tiger_phoenix","prepSummary":"龍虎鳳者，是中國粤菜的食宴，流行于两广。這種食宴主要是吃蛇、貓（或以果子狸代替）和烏雞。因為古時的廣東人相信蛇肉、貓肉、烏雞、狗肉都是對身體有益的食物（廣東人稱之為「補身」）。於是通常在家中蓄養貓、狗，另外有些農家也會養雞。到秋天、冬天的時候，就會宰殺這些貓、狗，還捉蛇劏蛇。 两广人將蛇雅化稱作龍（因為蛇和龍的型態相同），將貓雅化稱作虎（因為貓和虎同屬貓科動物），將雞類雅化稱作鳳。吃龍虎鳳就是吃蛇羹、吃炆貓肉和燉烏雞湯，又或是將蛇肉、貓肉和雞肉一併炒吃。還有一種叫做龍虎鬥的「菜餚」，就是指蛇肉炒貓肉。以前的廣東人喜愛相聚一起，團著火爐吃龍虎鳳。現時由於卫生防疫的需要，中國政府禁止出售果子狸等动物；而吃蛇也得在合法的劏蛇販才有售，且多为人工饲养。","views":7169,"langs":["cs","fr","ja","ko","zh"],"langNames":{"cs":"Drak, tygr a fénix","fr":"Dragon tigre phénix","ja":"龍虎鳳","ko":"용호봉","zh":"龍虎鳳"},"sourceLanguage":"zh"},{"title":"Drunken chicken","name":"Drunken chicken","country":"China","region":"Zhejiang","url":"https://en.wikipedia.org/wiki/Drunken_chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Food_%E9%86%89%E9%9B%9E%2C_%E6%B8%85%E7%82%92%E9%B1%94%E7%B3%8A%2C_%E9%BA%B5%E6%89%98%E9%B1%88%E9%AD%9A%2C_%E9%9B%AA%E8%8F%9C%E7%99%BE%E9%A0%81%2C_%E8%94%A5%E9%96%8B%E7%85%A8%E9%BA%B5%2C_%E5%B7%9D%E6%8F%9A%E9%83%81%E5%9D%8A%E5%B0%8F%E9%A4%A8%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846339220145%29.jpg/960px-Food_%E9%86%89%E9%9B%9E%2C_%E6%B8%85%E7%82%92%E9%B1%94%E7%B3%8A%2C_%E9%BA%B5%E6%89%98%E9%B1%88%E9%AD%9A%2C_%E9%9B%AA%E8%8F%9C%E7%99%BE%E9%A0%81%2C_%E8%94%A5%E9%96%8B%E7%85%A8%E9%BA%B5%2C_%E5%B7%9D%E6%8F%9A%E9%83%81%E5%9D%8A%E5%B0%8F%E9%A4%A8%2C_%E5%8F%B0%E5%8C%97%2C_%E5%8F%B0%E7%81%A3%2C_Taipei%2C_Taiwan_%2846339220145%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Food_醉雞,_清炒鱔糊,_麵托鱈魚,_雪菜百頁,_蔥開煨麵,_川揚郁坊小館,_台北,_台灣,_Taipei,_Taiwan_(46339220145).jpg","views":12434,"langs":["ar","es","id","ja","jv","ko","ru","uk","zh"],"langNames":{"ar":"الدجاج المخمر","es":"Pollo borracho","id":"Ayam masak arak","ja":"酔鶏","jv":"Pitik mendem","ko":"쭈이지","ru":"Пьяная курица","uk":"П'яна курка","zh":"醉雞"},"province":"Shaoxing Shi","city":"Shaoxing","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dry pot chicken","name":"Dry pot chicken","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Dry_pot_chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3f/Dry_pot_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"1402Dragon Pool","licence":"CC BY-SA 4.0","leadFile":"Dry_pot_chicken.jpg","views":4145,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fujian red wine chicken","name":"Fujian red wine chicken","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Fujian_red_wine_chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Fujian_red_wine_chicken.JPG/960px-Fujian_red_wine_chicken.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralphscheider42","licence":"CC BY-SA 4.0","leadFile":"Fujian_red_wine_chicken.JPG","views":6533,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kung Pao chicken","name":"Kung Pao chicken","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Kung_Pao_chicken","ingredients":["Cubed boneless chicken","chili peppers","peanuts"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Kung-pao-shanghai.jpg/960px-Kung-pao-shanghai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steven G. Johnson","licence":"CC BY-SA 3.0","leadFile":"Kung-pao-shanghai.jpg","views":218250,"langs":["ar","ca","cs","de","es","fa","fr","he","id","it","ja","jv","ko","my","nb","pl","pt","ru","sk","sv","th","uk","zh"],"langNames":{"ar":"دجاج كونغ باو","ca":"Pollastre Gong Bao","cs":"Kuřecí kung-pao","de":"Kung Pao Huhn","es":"Pollo Kung Pao","fa":"مرغ کونگ پائو","fr":"Poulet impérial","he":"גונגבאו ג'ידינג","id":"Ayam Kung Pao","it":"Pollo kung pao","ja":"宮保鶏丁","jv":"Pitik Kung Pao","ko":"궁바오지딩","my":"ကုန်းဘောင်ကြီးကြော်","nb":"Kung pao-kylling","pl":"Kurczak gongbao","pt":"Frango Kung Pao","ru":"Гунбао","sk":"Kuracie kung-pao","sv":"Kung Paos kyckling","th":"กงเป่าจีติง","uk":"Курка Кунг Пао","zh":"宫保鸡丁"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sanbeiji","name":"Sanbeiji","country":"China","region":"Chinese chicken","url":"https://en.wikipedia.org/wiki/Sanbeiji","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Sanbeiji.jpg/960px-Sanbeiji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Archon6812","licence":"CC BY-SA 3.0","leadFile":"Sanbeiji.jpg","views":13985,"langs":["cs","es","ja","jv","ko","uk","zh"],"langNames":{"cs":"San-pej-ťi","es":"Sanbeiji","ja":"三杯鶏","jv":"Sanbeiji","ko":"산베이지","uk":"Саньбейцзі","zh":"三杯"}},{"title":"Sichuan pepper chicken","name":"Sichuan pepper chicken","country":"China","region":"Teochew","url":"https://en.wikipedia.org/wiki/Sichuan_pepper_chicken","ingredients":["Chicken"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Sichuan_pepper_chicken_-_air-fried_version_%28%E5%B7%9D%E6%A4%92%E9%9B%9E_-_%E6%B0%A3%E7%82%B8%E7%89%88%29.jpg/960px-Sichuan_pepper_chicken_-_air-fried_version_%28%E5%B7%9D%E6%A4%92%E9%9B%9E_-_%E6%B0%A3%E7%82%B8%E7%89%88%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0","leadFile":"Sichuan_pepper_chicken_-_air-fried_version_(川椒雞_-_氣炸版).jpg","views":1900},{"title":"Soy sauce chicken","name":"Soy sauce chicken","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Soy_sauce_chicken","ingredients":["chicken","soy sauce"],"prepSummary":"豉油雞，又稱醬油雞，香港常簡稱為油雞，是一道廣東菜，燒味的一種。因為豉油雞的烹調方法是以豉油把雞浸熟，所以這道雞肉菜被稱為豉油雞。豉油雞主要食材是雞，用加熱的醬油浸熟。為增加風味，浸煮豉油雞的醬油，會以不同材料調配而成，包括薑、蔥、生抽（即豉油）、老抽、酒、冰糖、麥芽糖及油，還會加一些香料，例如花椒和八角。 豉油雞以皮滑肉嫩，有豉油香為上品。豉油雞雖然不是以爐火燒烤而成，但在香港的燒臘店，卻會和叉燒、燒肉和燒鴨等其他燒味一起販賣，而且還會和同樣不經烤製的白切雞一起售賣。 吃豉油雞時可以不加調味料直接食用，也可配上蘸料，最常見的蘸料是以薑末、蔥粒和食油製成的薑蓉，也可蘸上豆酱或芥辣增加風味。 有傳豉油雞是從桶子雞演變出來，而有些燒味店的豉油雞會以「桶子油雞」名義發售。一般來說，由於豉油雞以加入香料的新鮮的醬油浸熟，醬油和香料的味道蓋過雞味，所以豉油雞可用於較不新鮮的雞烹調。至於新鮮的雞，因為雞肉帶有鮮甜味道，較適合做白切雞，但隨著保鮮冷藏技術的進步，加上食肆控制成本，現在已不會這樣區分。","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Soy_Sauce_Chicken.jpg/960px-Soy_Sauce_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dennis Wong from Hong Kong, Hong Kong","licence":"CC BY 2.0","leadFile":"Soy_Sauce_Chicken.jpg","views":9369,"langs":["ar","es","fa","id","ja","jv","ko","ms","zh"],"langNames":{"ar":"دجاج بصلصة الصويا","es":"Pollo con salsa de soja","fa":"مرغ با سس سویا","id":"Chiyouji","ja":"醤油鶏","jv":"Pitik saos kedhélé","ko":"장유계","ms":"Ayam kicap Cina","zh":"豉油雞"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Swiss wing","name":"Swiss wing","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Swiss_wing","ingredients":["chicken wing","soy sauce","star anise","pepper","onion","ginger","garlic","sugar"],"prepSummary":"瑞士雞翼是香港的一種滷水雞翼菜式，雖然以瑞士為名，卻非源於瑞士，而是因為使用帶有甜味的「瑞士汁」烹調而成，並且因為言語溝通發生誤會而被命名為「瑞士」的雞翼。 瑞士汁是一種以豉油、薑、蔥、冰糖和香料等食材調配而成的甜味滷水。瑞士雞翼是香港著名的「豉油西餐」之中的代表性菜式。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/TPK-style_chicken_wings_in_Swiss_sauce_at_TPK_Tsim_Sha_Tsui_%2820181012120848%29.jpg/960px-TPK-style_chicken_wings_in_Swiss_sauce_at_TPK_Tsim_Sha_Tsui_%2820181012120848%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"TPK-style_chicken_wings_in_Swiss_sauce_at_TPK_Tsim_Sha_Tsui_(20181012120848).jpg","views":10435,"langs":["es","ja","ko","zh"],"langNames":{"es":"Alitas de pollo dulces","ja":"瑞士鶏翼","ko":"서이시가이익","zh":"瑞士雞翼"},"sourceLanguage":"zh"},{"title":"Wenchang chicken","name":"Wenchang chicken","country":"China","region":"Hainan","url":"https://en.wikipedia.org/wiki/Wenchang_chicken","ingredients":["Chicken"],"prepSummary":"文昌雞，又名蔡氏雞，是廣東八大優良雞種之一，最早見於清代；亦為菜名，是海南四大名菜之一，因產地在海南省文昌市潭牛鎮而得名。傳統文昌雞的外型總括為「三小兩短」，即頭小、頸小、腳小、頸短、腳短。文昌雞的飼養與一般雞種最主要的分別，在於當地人就地取材，使用椰子來餵雞。 烹煮文昌雞的正宗方法，是把整隻雞隔水清蒸，待雞隻涼後切件，配海南雞醬食用。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Wenchang_Chicken_1.JPG/960px-Wenchang_Chicken_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna Frodesiak","licence":"Public domain","leadFile":"Wenchang_Chicken_1.JPG","views":18791,"langs":["ar","ja","jv","ko","nb","zh"],"langNames":{"ar":"دجاج ونتشانغ","ja":"文昌鶏","jv":"Wenchang pitik","ko":"원창닭","nb":"Wenchangkylling","zh":"文昌雞"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"White cut chicken","name":"White cut chicken","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/White_cut_chicken","ingredients":["Chicken","ginger","scallion","cilantro"],"prepSummary":"The chicken is salt-marinated and cooked whole in either plain hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain nearly white in color, and the meat will be tender and juicy. The dish can be served \"rare\", in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones.","course":"Main dishes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/BeiQieJi-WhiteCutChicken.jpg/960px-BeiQieJi-WhiteCutChicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"BeiQieJi-WhiteCutChicken.jpg","views":16220,"langs":["es","it","ja","jv","ko","ms","vi","zh"],"langNames":{"es":"Pollo escalfado","it":"Bai qie ji","ja":"白切鶏","jv":"Pitik putih rajang","ko":"박칫가이","ms":"Ayam potongan putih","vi":"Gà luộc","zh":"白切雞"}},{"title":"Duck rice","name":"Duck rice","country":"Singapore","region":"Greater China","url":"https://en.wikipedia.org/wiki/Duck_rice","ingredients":["Duck","maltose or honey","rice vinegar","rice"],"prepSummary":"鴨飯（かもめし、ヤーファン、簡体字：鸭饭、繁体字：鴨飯、ピンイン：yā fàn）あるいはダックライス（英語:duckrice）あるいはインドネシア語でNasi bebekとは、東南アジア沿海部の華僑がよく食す、鴨肉の煮込みまたはローストと白米を合わせた料理。鴨肉の煮込みは通常、ヤム芋や海老と一緒に調理されるが、ただ白米と濃い味のソースだけで調理して出されたり、副菜として煮込んだゆで卵や塩漬け野菜、硬い豆腐などが加えられることもある。また、潮州風骨なし鴨飯は、鴨飯と似たような料理ではあるものの、硬い食感が特徴の鴨肉を芸術的に骨から切り離し、食べやすいように薄切りにし、ソースを肉に染み込みやすくしている点でより洗練されている。海南鶏飯などその他の似たような料理も、潮州風骨なし鴨飯の特長を真似ている。 シンガポールでは、同国全土のフードセンターでこの料理がよく見られる。 タイでは、この料理はカオナーペッド（ข้าวหน้าเป็ด; 原義は「ご飯に鴨をのせたもの」）と呼ばれ、屋台やショッピングモール内の飲食店で売られている。首都バンコクでは、ジャルンクルン通りにある「バングラック」が鴨飯の専門店として知られている。また、ローストした赤豚や中華ソーセージを特製のグレイビーソースと混ぜて他の料理に応用した「カオ・チェ・ポー（ข้าวเฉโป）」や「カオ・シア・ポー（ข้าวเสียโป）」（","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Roast_duck_rice_in_Singapore.jpg/960px-Roast_duck_rice_in_Singapore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 4.0","leadFile":"Roast_duck_rice_in_Singapore.jpg","views":7061,"langs":["ar","id","ja","jv","ko","th"],"langNames":{"ar":"أرز البط","id":"Nasi bebek","ja":"鴨飯","jv":"Sega bèbèk","ko":"덕라이스","th":"ข้าวหน้าเป็ด"},"sourceLanguage":"ja"},{"title":"Duck's head","name":"Duck's head","country":"China","region":"Chinese duck","url":"https://en.wikipedia.org/wiki/Duck's_head","prepSummary":"According to Pang Xijing, who is the owner of a Wuhan-based duck's head eating establishment, the snack is prepared by first leaving frozen duck heads under running water for some three hundred and sixty minutes, before stir-frying the heads with some herbs and spices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Duck%27s_head.jpg/960px-Duck%27s_head.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Duck's_head.jpg","views":2151},{"title":"Lemon duck","name":"Lemon duck","country":"China","region":"Guangxi","url":"https://en.wikipedia.org/wiki/Lemon_duck","ingredients":["duck"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Guangxi_lemon_duck_on_Z5_%2820160323175957%29.jpg/960px-Guangxi_lemon_duck_on_Z5_%2820160323175957%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Guangxi_lemon_duck_on_Z5_(20160323175957).jpg","views":2024,"langs":["jv","zh"],"langNames":{"jv":"Bèbèk lémon","zh":"檸檬鴨"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nanjing salted duck","name":"Nanjing salted duck","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Nanjing_salted_duck","prepSummary":"The duck, with wings and feet removed, is cleaned and drained. Spices and recipes vary, but a simple approach is to rub pepper into the body with more stuffed inside. The duck is cooked in a pot, pickled (1–2 hours in summer, 4 hours in winter), and hung to dry in a well ventilated area. The duck is then simmered in water with ginger, onion, and star anise.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Nanjing_salted_duck.JPG/960px-Nanjing_salted_duck.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NNU10.24100114","licence":"CC BY-SA 3.0","leadFile":"Nanjing_salted_duck.JPG","views":6522,"langs":["ja","jv","nb","ur","zh"],"langNames":{"ja":"塩水鴨","jv":"Bèbèk asin Nanjing","nb":"Nanjing saltet and","ur":"نانجنگ نمکین بطخ","zh":"盐水鸭"},"province":"Nanjing Shi","city":"Nanjing","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Wuhan duck","name":"Wuhan duck","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Wuhan_duck","prepSummary":"Bebek Wuhan mengacu kepada beberapa hidangan dari kota Wuhan, Provinsi Hubei, Tiongkok. Hidangan ini berisi bagian tertentu dari bebek, termasuk lidah, kepala, kaki, hati, ginjal, dan yang paling populer adalah leher, yang sering disebut \"leher bebek pedas\", warnanya cokelat kemerahan dan rasanya sangat pedas. Hidangan ini dijual di berbagai provinsi di seluruh Tiongkok.","views":1695,"langs":["id","nb"],"langNames":{"id":"Bebek Wuhan","nb":"Wuhanand"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zhangcha duck","name":"Zhangcha duck","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Zhangcha_duck","prepSummary":"The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck will not turn bitter during smoking. A wok is then prepared for smoking the duck with black tea leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Zhangcha_tea_smoked_duck.jpg/960px-Zhangcha_tea_smoked_duck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ssebastian Bassi","licence":"CC BY-SA 4.0","leadFile":"Zhangcha_tea_smoked_duck.jpg","views":7121,"langs":["es","fr","id","ja","jv","ka","nb","vi","zh"],"langNames":{"es":"Pato zhangcha","fr":"Canard Zhangcha","id":"Bebek Zhangcha","ja":"樟茶鴨","jv":"Zhangcha bèbèk","ka":"იხვის ჟანგჩა","nb":"Zhangcha-and","vi":"Vịt hun khói Tứ Xuyên","zh":"樟茶鴨"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Baked pork chop rice","name":"Baked pork chop rice","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Baked_pork_chop_rice","ingredients":["Rice","pork chops","tomato sauce","cheese"],"prepSummary":"The dish consists of four main components : The preparation involves marinating the pork chops in a mixture of seasonings including salt, sugar, chicken bouillon powder, pepper, Shaoxing wine, sesame oil, and light soy sauce. The marinated pork chops are then coated in a light batter and pan-fried. Meanwhile, egg fried rice is prepared and placed in a baking dish as the first layer. The fried pork chops are laid on top of the rice, followed by tomato sauce.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Baked_Pork_Chop_Rice_in_Tomato_Sauce.jpg/960px-Baked_Pork_Chop_Rice_in_Tomato_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Baked_Pork_Chop_Rice_in_Tomato_Sauce.jpg","views":10062,"langs":["ja","zh"],"langNames":{"ja":"ゴッ豬扒飯","zh":"焗豬扒飯"}},{"title":"Beef ball","name":"Beef ball","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Beef_ball","prepSummary":"Nearly all meatballs (made from pork, beef, fish, or other animal flesh) made in Asia differ significantly in texture to their European counterparts. Instead of mincing the meat, which is done for meatballs of European origin, cooks pound the meat until it is pulverized. This process results in a smooth texture. Pounding, unlike mincing, uncoils and stretches previously wound protein strands in meat and allows them to cure to a gel with heat in a similar manner as surimi. This technique is also often used for meat fillings in steamed dishes. After the meat is prepared, it is divided into balls, seasoned, and boiled in water.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Beefball_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"Beefball_closeup.jpg","views":8930,"langs":["ca","es","id","jv","ko","vi","zh"],"langNames":{"ca":"Bola de vedella","es":"Bola de ternera","id":"Bakso sapi","jv":"Bakso sapi","ko":"응아우윈","vi":"Thịt bò viên","zh":"牛肉丸"}},{"title":"Corned beef","name":"Corned beef","country":"China","region":"Hong Kong meat","url":"https://en.wikipedia.org/wiki/Corned_beef","ingredients":["Beef","salt","nitrates"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Cooked_corned_beef.JPG/960px-Cooked_corned_beef.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrokenSphere","licence":"CC BY-SA 3.0","leadFile":"Cooked_corned_beef.JPG","views":402953,"langs":["af","ar","ca","de","es","eu","fr","he","id","it","ja","jv","ko","lt","ms","nb","nl","pt","ru","sv","tl","tr","uk","vi","zh"],"langNames":{"af":"Soutvleis","ar":"لحم محفوظ","ca":"Bou en conserva","de":"Corned Beef","es":"Corned beef","eu":"Corned beef","fr":"Corned-beef","he":"קורנד ביף","id":"Daging kornet","it":"Corned beef","ja":"コンビーフ","jv":"Kornét sapi","ko":"콘드 비프","lt":"Sūdyta mėsa","ms":"Konbif","nl":"Cornedbeef","nb":"Corned beef","pt":"Corned-beef","ru":"Солонина","sv":"Corned beef","tl":"Karne norte","tr":"Konserve sığır eti","uk":"Солонина","vi":"Thịt bò muối","zh":"粗盐腌牛肉"}},{"title":"Braised intestines in brown sauce","name":"Braised intestines in brown sauce","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Braised_intestines_in_brown_sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Braised_Intestines_in_Brown_Sauce.jpg/960px-Braised_Intestines_in_Brown_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jiqing 0127","licence":"CC BY-SA 4.0","leadFile":"Braised_Intestines_in_Brown_Sauce.jpg","views":5542,"langs":["ja","zh"],"langNames":{"ja":"九転大腸","zh":"九转大肠"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Changwang noodles","name":"Changwang noodles","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Changwang_noodles","views":669,"langs":["fr","zh"],"langNames":{"fr":"Nouilles Changwang","zh":"肠旺面"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cui shao","name":"Cui shao","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Cui_shao","prepSummary":"脆哨 是中国贵州省贵阳市的一种受欢迎的小吃。它做法类似其他地方的油渣，但是是由切成丁的猪肉经过酱油，盐，醋和甜酒腌制后熬炸而成。这是一种独特而美味的小吃，体现了该地区的烹饪文化。 “脆哨”这个名字来源于咬下去时发出的声音与酥脆的质感，这种小吃因此得名。有人认为，这个名字是由于贵阳口音无法区分“哨”和“臊”字，而将“脆臊”误读成“脆哨”所致，但“脆哨”这个名字早已被当地民众所广泛接受 。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Cuishao.jpg/960px-Cuishao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"罗放","licence":"CC BY-SA 4.0","leadFile":"Cuishao.jpg","views":1237,"langs":["zh"],"langNames":{"zh":"脆哨"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hog maw","name":"Hog maw","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Hog_maw","prepSummary":"El estómago de cerdo, o más concretamente su forro, que es muy muscular y no contiene grasa una vez limpio, es un ingrediente presente en la soul food, la cocina china, la holandesa de Pensilvania, la escocesa y la italiana. Puede prepararse de diversas formas: estofado, frito, horneado y asado.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Hog_maw.jpg/960px-Hog_maw.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quinn Dombrowski","licence":"CC BY-SA 2.0","leadFile":"Hog_maw.jpg","views":30254,"langs":["es","id","jv","ko","pt"],"langNames":{"es":"Estómago de cerdo","id":"Hog maw","jv":"Hog maw","ko":"오소리감투","pt":"Hog maws"},"sourceLanguage":"es"},{"title":"Lychee pork","name":"Lychee pork","country":"China","region":"Fuzhou","url":"https://en.wikipedia.org/wiki/Lychee_pork","ingredients":["Pork","water chestnuts","red wine lees"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Litchi_Pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Royal Shi","licence":"CC BY-SA 2.0","leadFile":"Litchi_Pork.jpg","views":4019,"langs":["jv","zh"],"langNames":{"jv":"Babi léci","zh":"荔枝肉"}},{"title":"Pork ribs","name":"Pork ribs","country":"China","region":"Chinese pork","url":"https://en.wikipedia.org/wiki/Pork_ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG/960px-Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG","views":39457,"langs":["es","eu","fi","fr","id","ja","jv","ko","pt","sv","vi","zh"],"langNames":{"es":"Costillas de cerdo","eu":"Txerri-saiheski","fi":"Ribbe","fr":"Travers de porc","id":"Iga babi","ja":"排骨","jv":"Iga babi","ko":"갈비 (돼지고기)","pt":"Costelinha de porco","sv":"Revbensspjäll","vi":"Sườn lợn","zh":"排骨"}},{"title":"Red braised pork belly","name":"Red braised pork belly","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/Red_braised_pork_belly","ingredients":["Pork"],"prepSummary":"紅燒肉，是指以豬肉輔以醬油烹調而成的一種華人家常食品，也可用牛肉或羊肉作為主要食材，如無特別註明，紅燒肉一般是指紅燒豬肉。該種菜式歷史悠久，起源時間難以追溯，主要流行於華東地區。其樣式與製作方法多變，并無統一烹調配方。中國幾乎每個地方與飯店都有其獨特的樣式風格，配料多樣，傳統的樣式肥肉多於瘦肉。紅燒肉冬天食用可以抗寒，蛋白質含量很高，但同时飽和脂肪的含量也较高，患有代謝症候群則不宜多食。有一些知名菜式如東坡肉等，現時很多泡麵以紅燒口味作為招攬。","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/%E7%B4%85%E7%87%92%E8%82%89_Braised_pork_in_brown_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin Photostream","licence":"CC BY 2.0","leadFile":"紅燒肉_Braised_pork_in_brown_sauce.jpg","views":38485,"langs":["de","fr","it","ja","jv","ko","nb","sv","tr","vi","zh"],"langNames":{"de":"Hong Shao Rou","fr":"Hongshao rou","it":"Hongshao rou","ja":"紅焼肉","jv":"Weteng babi godhog abang","ko":"훙사오러우","nb":"Hongshao rou","sv":"Rödkokt sidfläsk","tr":"Hongshao rou","vi":"Thịt lợn kho","zh":"紅燒肉"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tuotuorou","name":"Tuotuorou","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Tuotuorou","prepSummary":"Tuotuorou adalah hidangan masyarakat Yi di provinsi Sichuan, Yunnan, Guizhou, dan Guangxi di Tiongkok. Hidangan ini sering disajikan untuk tamu di rumah tangga Yi, bersama dengan panekuk gandum kuda (dikenal sebagai mgefu atau mgamo), sup bawang putih, dan kentang rebus yang belum dikupas. Hidangan ini terdiri dari potongan daging babi empuk yang diambil dari babi muda dengan berat kurang dari. Hidangan ini dibumbui dengan rempah-rempah lokal. Makanan ini disajikan di piring kayu tradisional Yi, dan dimakan dengan sendok bergagang panjang, bukan sumpit.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/202309_Butchering_of_Tuotuorou_in_Puxiong%2C_Liangshan.jpg/960px-202309_Butchering_of_Tuotuorou_in_Puxiong%2C_Liangshan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MNXANL","licence":"CC BY-SA 4.0","leadFile":"202309_Butchering_of_Tuotuorou_in_Puxiong,_Liangshan.jpg","views":989,"langs":["id"],"langNames":{"id":"Tuotuorou"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Twice-cooked pork","name":"Twice-cooked pork","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Twice-cooked_pork","ingredients":["Pork","vegetables","Shaoxing wine","hoisin sauce"],"prepSummary":"The process of cooking twice-cooked pork involves first simmering pork belly steaks in water with spices, such as ginger, cloves, star anise, jujubes, or salt. After refrigeration to firm the meat, it is cut into thin slices. The pork belly is then returned to a wok and shallow fried in oil, usually along with some vegetables, onions, herbs.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Twice_cooked_pork%2C_Jia_Yan%2C_5_rue_Humblot%2C_Paris_003.jpg/960px-Twice_cooked_pork%2C_Jia_Yan%2C_5_rue_Humblot%2C_Paris_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Paris, France","licence":"CC BY 2.0","leadFile":"Twice_cooked_pork,_Jia_Yan,_5_rue_Humblot,_Paris_003.jpg","views":21913,"langs":["es","ja","jv","ko","nb","pl","th","uk","zh"],"langNames":{"es":"Cerdo dos veces cocinado","ja":"回鍋肉","jv":"Babi masak pindho","ko":"후이궈러우","nb":"Dobbelkokt svin","pl":"Huiguorou","th":"หุยกัวโร่ว","uk":"Двічі приготована свинина","zh":"回锅肉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yanpi","name":"Yanpi","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Yanpi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Rouyan.jpg/960px-Rouyan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lianxx","licence":"CC BY 3.0","leadFile":"Rouyan.jpg","views":4748,"langs":["zh"],"langNames":{"zh":"扁肉燕"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yuxiang shredded pork","name":"Yuxiang shredded pork","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Yuxiang_shredded_pork","prepSummary":"鱼香肉丝是一道常见川菜，上河帮川菜的代表菜色之一。鱼香是川菜主要传统味型之一。成菜具有鱼香味，但其味并不直接来自鱼，而是由醋、泡红辣椒、薑等调味品调制出的。此法源出于四川民间独具特色的烹鱼调味方法，而今已广泛用于川味的熟菜中，具有咸、酸、甜、辣、香、鲜和浓郁的葱、姜、蒜味的特色。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Fish_flavoured_sliced_pork_from_Melbourne.jpg/960px-Fish_flavoured_sliced_pork_from_Melbourne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz on flickr","licence":"CC BY-SA 2.0","leadFile":"Fish_flavoured_sliced_pork_from_Melbourne.jpg","views":13517,"langs":["es","ja","jv","ko","nl","zh"],"langNames":{"es":"Cerdo Yuxiang","ja":"魚香肉絲","jv":"Babi suwir Yuxiang","ko":"어향육슬","nl":"Yu xiang rou si","zh":"鱼香肉丝"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chinkiang pot cover noodles","name":"Chinkiang pot cover noodles","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Chinkiang_pot_cover_noodles","course":"Hot","views":561,"province":"Zhenjiang Shi","city":"Zhenjiang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dandan noodles","name":"Dandan noodles","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Dandan_noodles","ingredients":["Chinese noodles","chili oil"],"prepSummary":"担担面是中國四川自贡特产小吃，得名於挑担叫卖的传统。四川担担面的起源说法不一，一说是清代乾隆年间成都许老汉所创 ，一说相传担担面由自贡市一个姓陈的师傅于1841年始创。因最初挑着担子沿街叫卖得名担担面。过去成都走街串巷的担担面，用一铜锅隔两格，一格煮面，一格炖蹄膀。其面条细滑，主要佐料有红辣椒油、芝麻酱、肉末、川冬菜、碎花生或花生粉、花椒麵、红酱油、蒜末和葱花等。 相传为1841年一个绰号叫做陈包包的自贡小贩创制于四川自贡，因为早期是用扁担挑在肩上沿街叫卖，所以叫做担担面。后传入成都、重庆等地。 2013年，担担面入选商务部、中国饭店协会首次评选的“中国十大名面条”。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Dan-dan_noodles%2C_Shanghai.jpg/960px-Dan-dan_noodles%2C_Shanghai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steven G. Johnson","licence":"CC BY-SA 3.0","leadFile":"Dan-dan_noodles,_Shanghai.jpg","views":198530,"langs":["ar","es","fr","it","ja","jv","ko","ms","pl","pt","uk","zh"],"langNames":{"ar":"نودلز داندان","es":"Fideos dan dan","fr":"Dandan mian","it":"Spaghetti Dandan","ja":"担担麺","jv":"Mi dandan","ko":"단단몐","ms":"Mi dandan","pl":"Makaron dandan","pt":"Macarrão dandan","uk":"Локшина Даньдань","zh":"担担面"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Grilled cold noodles","name":"Grilled cold noodles","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Grilled_cold_noodles","photo":"https://upload.wikimedia.org/wikipedia/commons/1/14/Grilled_cold_noodles_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"用大白菜","licence":"CC BY-SA 4.0","leadFile":"Grilled_cold_noodles_1.jpg","views":3108,"langs":["ko","zh"],"langNames":{"ko":"카오렁몐","zh":"烤冷面"}},{"title":"Hokkien mee","name":"Hokkien mee","country":"Malaysia","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Hokkien_mee","ingredients":["Egg noodles","rice noodles","egg","pork","prawn","squid"],"prepSummary":"Mi Hokkien, yang secara harfiah bermaksud \"mi Fujian\", ialah sekumpulan hidangan berkaitan di Asia Tenggara yang berasal daripada masakan Fujian di wilayah Fujian, China.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Newton_HokkienMee.JPG/960px-Newton_HokkienMee.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Newton_HokkienMee.JPG","views":36653,"langs":["ca","de","es","fa","gl","id","it","ja","jv","ko","ms","pa","th","zh"],"langNames":{"ca":"Hokkien mee","de":"Hokkien-Nudeln","es":"Hokkien mee","fa":"هاکین می","gl":"Hokkien mee","id":"Mi Hokkien","it":"Hokkien mee","ja":"ホッケン・ミー","jv":"Hokkien mee","ko":"호키엔 미","ms":"Mi Hokkien","pa":"ਹੋੱਕੀਏਨ ਮੀ","th":"หมี่ฮกเกี้ยน","zh":"福建蝦麵"},"sourceLanguage":"ms"},{"title":"Hot and sour noodles","name":"Hot and sour noodles","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Hot_and_sour_noodles","prepSummary":"The preparation for hot and sour noodles is relatively easy and quick. For street vendors in Sichuan, it only takes 2–3 minutes to serve the noodles after taking customers' orders. Noodles are simmered in boiling water, and then added to a bowl in which rice vinegar, soy sauce, salt, sugar and chili oil have been placed.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Hot_and_sour_noodles_with_pork_intestines.jpg/960px-Hot_and_sour_noodles_with_pork_intestines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Hot_and_sour_noodles_with_pork_intestines.jpg","views":7674,"langs":["af","jv","ko","zh"],"langNames":{"af":"Warm- en suurnoedels","jv":"Mi pedhes lan asem","ko":"쏸라펀","zh":"酸辣粉"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hot dry noodles","name":"Hot dry noodles","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Hot_dry_noodles","ingredients":["alkaline noodles","soy sauce","sesame paste","pickled carrots","garlic","chili oil"],"prepSummary":"The recipe for hot dry noodles differs from that of cold noodles and soup noodles, as the dish is served hot without broth.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Hot_Dry_Noodles.jpg/960px-Hot_Dry_Noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0","leadFile":"Hot_Dry_Noodles.jpg","views":15078,"langs":["fr","he","id","ja","jv","ko","lt","zh"],"langNames":{"fr":"Re gan mian","he":"אטריות חמות ויבשות","id":"Mi kering panas","ja":"熱乾麺","jv":"Mi garing panas","ko":"러깐몐","lt":"Karšti sausi makaronai","zh":"热干面"},"province":"Wuhan Shi","city":"Wuhan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hui mian","name":"Hui mian","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Hui_mian","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Henan_braised_noodles.JPG/960px-Henan_braised_noodles.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AddisWang","licence":"CC BY-SA 3.0","leadFile":"Henan_braised_noodles.JPG","views":5316,"langs":["ja","jv","ko","zh"],"langNames":{"ja":"ホイ麺","jv":"Hui mian","ko":"후이몐","zh":"烩面"}},{"title":"Laoyou rice noodles","name":"Laoyou rice noodles","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Laoyou_rice_noodles","prepSummary":"老友粉源于广西壮族自治区南宁市，是一种南宁本地特色河粉，其酸辣鲜香的口感适合南宁地区夏季湿热，冬季湿冷的气候。老友粉的制作原料主要有：河粉、酸笋、豆豉、辣椒、薑末、蒜末等。衍生的老友粉品类有：老友猪肉粉，老友牛肉粉，老友猪杂粉，老友牛杂粉等。老友粉中大多添加了番茄以提升酸甜的口感，但最正宗的老友粉中并不添加番茄，而是完全以酸笋的酸味为主。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Laoyou_rice_noodles.jpg/960px-Laoyou_rice_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"水餃喵","licence":"CC BY-SA 4.0","leadFile":"Laoyou_rice_noodles.jpg","views":3413,"langs":["fr","zh"],"langNames":{"fr":"Nouilles de riz laoyou","zh":"老友粉"},"sourceLanguage":"zh"},{"title":"Liangpi","name":"Liangpi","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Liangpi","prepSummary":"Liangpi means cold skin noodles. It contains no animal products. There are several ways of making liangpi: First, wheat or rice flour is turned into a soft dough by adding water and a little salt. Then, the dough is put in a bowl, water is added and the dough has to be \"rinsed\" until the water is saturated with starch from the dough, turning into a muddy white color. The remainder of the dough is now removed, and the bowl is left to rest overnight at a cool place to allow the dissolved starch to precipitate. The following day, there will be a kind of starch paste on the bottom of the bowl, with a more or less clear liquid on top, which has to be discarded.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/LIANG_PI.jpg/960px-LIANG_PI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jucember","licence":"CC BY-SA 3.0","leadFile":"LIANG_PI.jpg","views":25666,"langs":["de","es","fr","ja","jv","ko","zh"],"langNames":{"de":"Liangpi","es":"Liang pi","fr":"Liang Pi","ja":"涼皮","jv":"Liangpi","ko":"량피","zh":"凉皮"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lor mee","name":"Lor mee","country":"Malaysia","region":"Indonesia","url":"https://en.wikipedia.org/wiki/Lor_mee","ingredients":["thick flat yellow noodles","ngo hiang","fish cake","fish","round","half a boiled egg","thick gravy"],"prepSummary":"The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/LorMee.JPG/960px-LorMee.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kcdtsg","licence":"CC0","leadFile":"LorMee.JPG","views":12745,"langs":["es","jv","ko","ms","my","th","zh"],"langNames":{"es":"Lor mee","jv":"Lor mee","ko":"로미","ms":"Lor mee","my":"ကော်ရည်ခေါက်ဆွဲ","th":"โลร์มี","zh":"滷麵"}},{"title":"Mee pok","name":"Mee pok","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Mee_pok","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/FishBallMeePok.jpg/960px-FishBallMeePok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lai Seet Ying","licence":"CC BY-SA 3.0","leadFile":"FishBallMeePok.jpg","views":17557,"langs":["es","fr","jv","zh"],"langNames":{"es":"Mee pok","fr":"Mee pok","jv":"Mee pok","zh":"麵薄"}},{"title":"Millinge","name":"Millinge","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Millinge","views":472},{"title":"Noodles with tomato egg sauce","name":"Noodles with tomato egg sauce","country":"China","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Noodles_with_tomato_egg_sauce","ingredients":["Tomato","Scrambled egg","vegetables","Chinese noodles"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Chinese_Noodle_With_Tomato_and_Egg_Sauce.jpg/960px-Chinese_Noodle_With_Tomato_and_Egg_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Chinese_Noodle_With_Tomato_and_Egg_Sauce.jpg","views":3711,"langs":["ar","jv"],"langNames":{"ar":"النودلز المجفف مع صلصة الطماطم والبيض","jv":"Mi endhog saos tomat"}},{"title":"Rat na","name":"Rat na","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Rat_na","ingredients":["Shahe fen","meat (chicken","beef","pork)","seafood","or tofu","sauce (stock","tapioca starch or cornstarch)"],"prepSummary":"ราดหน้า หรือ ก๋วยเตี๋ยวราดหน้า เป็นอาหารจีนสไตล์ไทยในรูปแบบก๋วยเตี๋ยวชนิดหนึ่ง ที่ทำโดยการใช้เส้นลงไปผัดกับน้ำมันอ่อน ๆ ก่อน แล้วพักไว้ น้ำที่ใช้ราด เป็นน้ำต้มกระดูกผสมกับแป้งมันมีความข้นเหนียว เนื้อสัตว์นิยมใช้ เนื้อหมู และ กุ้ง หรือเนื้อสัตว์อื่น ๆ ซึ่งถ้าเป็นเนื้อหมูจะนิยมหมักกับกระเทียมก่อน เพื่อให้เหนียวนุ่ม ผักนิยมใช้ผักคะน้า หรือจะใช้ผักอย่างอื่น เช่น ผักกวางตุ้ง หรือ ผักกาดขาว ก็ได้ เส้นที่ใช้ทำราดหน้า มีหลายเส้น โดยมาก หากเป็นเส้นใหญ่ จะผัดกับน้ำมันและซีอิ๊วดำก่อน นอกจากนี้ยังมีเส้นหมี่ บะหมี่ ซึ่งโดยมากจะเป็นเส้นทอดกรอบ นอกจากนี้แล้ว ราดหน้าบางครั้งยังสามารถใส่ไข่ลงไปได้ด้วย อาจจะผสม","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Kuai-tiao_rat_na_mu.JPG/960px-Kuai-tiao_rat_na_mu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kuai-tiao_rat_na_mu.JPG","views":16190,"langs":["he","ja","jv","ms","th"],"langNames":{"he":"ראד נא","ja":"ラートナー","jv":"Rat na","ms":"Rat na","th":"ราดหน้า"},"sourceLanguage":"th"},{"title":"Satay bee hoon","name":"Satay bee hoon","country":"Singapore","url":"https://en.wikipedia.org/wiki/Satay_bee_hoon","ingredients":["Rice vermicelli","fried bean curd pufs","cockles"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Satay_Bee_Hoon_Nov_2025.jpg/960px-Satay_Bee_Hoon_Nov_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grunty89","licence":"CC BY 4.0","leadFile":"Satay_Bee_Hoon_Nov_2025.jpg","views":3550,"langs":["ko"],"langNames":{"ko":"사테 비훈"}},{"title":"Shacha noodles","name":"Shacha noodles","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Shacha_noodles","ingredients":["Shacha sauce","oil noodles","beansprouts","water"],"prepSummary":"沙茶面是厦门當地的一種汤面，厦门人將沙茶酱熬成沙茶汤，再加入油麵以及豆芽、猪肝等辅料。 1997年12月11日，厦门市吴再添沙茶面被认定为首届中华名小吃之一。“乌糖”、“四里”、“大中”和“1980烧肉粽”这四家主营沙茶面的小吃店被誉为厦门沙茶面四绝。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Shachamian.JPG/960px-Shachamian.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xmhaoyu","licence":"CC BY 3.0","leadFile":"Shachamian.JPG","views":5005,"langs":["id","th","zh"],"langNames":{"id":"Mie shacha","th":"ชาฉาเมี่ยน","zh":"沙茶面"},"sourceLanguage":"zh"},{"title":"Su-style noodles","name":"Su-style noodles","country":"China","region":"Chinese noodle","url":"https://en.wikipedia.org/wiki/Su-style_noodles","prepSummary":"苏式汤面是苏州的地方特色面点。以考究的面汤和丰富的浇头为特色。。供应苏式汤面的著名面馆有：朱鸿兴，同得兴，陆长兴，上海的沧浪亭面馆，吴越人家面馆等。 2024年，苏式汤面以“苏式面制作技艺（松鹤楼苏式面制作技艺）”名义被列入苏州市第八批市级非物质文化遗产代表性项目名录。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Su-style_Noodle.jpg/960px-Su-style_Noodle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Finnnnnn","licence":"CC BY-SA 4.0","leadFile":"Su-style_Noodle.jpg","views":3300,"langs":["jv","zh"],"langNames":{"jv":"Mi lelewa su","zh":"苏式汤面"},"sourceLanguage":"zh"},{"title":"Wonton noodles","name":"Wonton noodles","country":"China","region":"Guangdong","url":"https://en.wikipedia.org/wiki/Wonton_noodles","ingredients":["flour","egg","pork","shrimp"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/HK_SW_%E4%B8%8A%E7%92%B0_Sheung_Wan_%E7%9A%87%E5%90%8E%E5%A4%A7%E9%81%93%E4%B8%AD_303_Queen%27s_Road_Central_%E6%AC%8A%E8%A8%98%E9%9B%B2%E5%90%9E%E9%BA%B5_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg/960px-HK_SW_%E4%B8%8A%E7%92%B0_Sheung_Wan_%E7%9A%87%E5%90%8E%E5%A4%A7%E9%81%93%E4%B8%AD_303_Queen%27s_Road_Central_%E6%AC%8A%E8%A8%98%E9%9B%B2%E5%90%9E%E9%BA%B5_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gadium irggvbobjv","licence":"CC BY-SA 4.0","leadFile":"HK_SW_上環_Sheung_Wan_皇后大道中_303_Queen's_Road_Central_權記雲吞麵_Wonton_noodle_soup_shop_June_2020_SS2_10.jpg","views":31354,"langs":["de","el","es","id","ja","jv","ko","ms","th","uk","vi","zh"],"langNames":{"de":"Wan Tan Nudeln","el":"Γιουντουνμιάν","es":"Wanton mee","id":"Mi wonton","ja":"ワンタン麺","jv":"Mi wonton","ko":"완탄민","ms":"Mi wantan","th":"บะหมี่เกี๊ยว","uk":"Локшина Вонтон","vi":"Mì hoành thánh","zh":"餛飩麵"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Saang mein","name":"Saang mein","country":"China","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Saang_mein","ingredients":["Wheat flour","tapioca flour","salt","potassium carbonate","water"],"prepSummary":"El saang mein es un tipo de fideo chino presente en Hong Kong, encontrándose a menudo en barrios chinos del extranjero. Se hace con harina de trigo, harina de tapioca, sal, carbonato de potasio y agua. El saang mein puede cocinarse rápidamente de forma parecida a los fideos ramen, siendo conocido por su textura más suave y jabonosa. Puede comerse o con aceite de sésamo añadido. También pueden añadírsele verduras como el kai-lan. Se sirve caliente.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/SaangMein.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benjwong","licence":"Public domain","leadFile":"SaangMein.jpg","views":1583,"langs":["es","vi"],"langNames":{"es":"Saang mein","vi":"Sinh miến"},"sourceLanguage":"es"},{"title":"A-choy","name":"A-choy","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/A-choy","prepSummary":"本島萵苣（學名：Lactuca sativa var. sativa），又稱臺灣萵苣、臺灣萵菜、油麦菜，臺語俗稱鴨菜、萵菜或萵仔菜，或寫作A菜， 一年或二年生草本，為臺灣常見蔬菜，葉味略苦；株心清甜爽脆，在台灣稱「菜心」，有別於廣東地區稱油菜為菜心。屬於不結球萵苣的品種之一。 英文翻譯為 A-choy， 偶爾譯作Taiwanese A-Choy。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/HK_food_green_long_leaf_vegetable_Indian_lettuce_%E6%B2%B9%E9%BA%A5%E8%8F%9C_Lactuca_sativa_November_2022_Px3_01.jpg/960px-HK_food_green_long_leaf_vegetable_Indian_lettuce_%E6%B2%B9%E9%BA%A5%E8%8F%9C_Lactuca_sativa_November_2022_Px3_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MoRntashamL GOLD","licence":"CC BY-SA 4.0","leadFile":"HK_food_green_long_leaf_vegetable_Indian_lettuce_油麥菜_Lactuca_sativa_November_2022_Px3_01.jpg","views":20537,"langs":["ja","zh"],"langNames":{"ja":"油麦菜","zh":"本島萵苣"},"sourceLanguage":"zh"},{"title":"Black bean paste","name":"Black bean paste","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Black_bean_paste","views":8522,"langs":["id","zh"],"langNames":{"id":"Tausa","zh":"黑豆沙"}},{"title":"Bok choy","name":"Bok choy","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Bok_choy","prepSummary":"Bok choy cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook faster than the stem. It is often used in similar ways to other leafy vegetables such as spinach and cabbage. It can also be eaten raw.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Bok_Choy_%2849553125456%29.jpg/960px-Bok_Choy_%2849553125456%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"spurekar","licence":"CC BY 2.0","leadFile":"Bok_Choy_(49553125456).jpg","views":317052,"langs":["ar","ca","cs","de","el","es","eu","fa","fi","fr","gl","hr","hu","hy","id","is","it","ja","jv","kn","ko","ms","nb","nl","pl","ru","sv","sw","ta","tr","uk","vi","zh"],"langNames":{"ar":"ملفوف صيني","ca":"Bleda xinesa","cs":"Čínské zelí","de":"Pak Choi","el":"Μποκ τσόι","es":"Brassica rapa chinensis","eu":"Txinatar aza","fa":"کلم‌برگ چینی (پاک‌چوی)","fi":"Pinaattikiinankaali","fr":"Pakchoï","gl":"Col chinesa","hr":"Kinesko zelje","hu":"Bordáskel","hy":"Չինական կաղամբ","id":"Pakcoi","is":"Blaðkál","it":"Cavolo cinese","ja":"チンゲンサイ","jv":"Sawi","kn":"ಬಾಯ್ ಚಾಯ್","ko":"청경채","ms":"Bok choy","nl":"Paksoi","nb":"Bak choy","pl":"Kapusta właściwa chińska","ru":"Бок-чой","sv":"Sellerikål","sw":"Chainizi","ta":"போக் சொய்","tr":"Bok choy","uk":"Бок-чой","vi":"Cải thìa","zh":"小白菜"},"notFood":"a taxon"},{"title":"Choy sum","name":"Choy sum","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Choy_sum","prepSummary":"菜心（，拉丁學名：Brassica rapa var. parachinensis或Brassica chinensis var. parachinensis），中文又叫菜薹，是一種蔬菜，特徵是為莖部綠色，有細小的菜葉，葉片為深綠色，在葉片間長有黃色的小花，是一個單獨的品種。主要產於中國廣東省，其英文名（Choy sum）源自廣東話的音譯。 在台灣所稱呼的「菜心」是指非十字花科的萵苣筍、萵筍。在歐美澳紐的西方人過往不太懂得分辨來自東亞的蔬菜如菜心與青江菜等作物，常把各種亞洲蔬菜的名稱搞混，菜心亦曾被稱作（Chinese flowering cabbage），直至大量進口東亞和東南亞的蔬菜後，才開始為各種蔬菜作詳細及嚴謹的分類。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Choi_Sum_stalks.JPG/960px-Choi_Sum_stalks.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Earth100","licence":"CC BY-SA 3.0","leadFile":"Choi_Sum_stalks.JPG","views":64483,"langs":["de","fr","id","it","ja","ko","ms","nl","ta","uk","zh"],"langNames":{"de":"Choy sum","fr":"Brassica rapa subsp. chinensis var. parachinensis","id":"Sawi hijau","it":"Choy sum","ja":"サイシン (中国野菜)","ko":"채심","ms":"Sawi putih","nl":"Choisam","ta":"பூக்கும் சீன இலைக்கோசு","uk":"Чой-сум","zh":"菜心"},"sourceLanguage":"zh","notFood":"a taxon"},{"title":"Fermented bean curd","name":"Fermented bean curd","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Fermented_bean_curd","prepSummary":"In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of Actinomucor elegans, Mucor sufu, Mucor rouxanus, Mucor wutuongkiao, Mucor racemosus, or Rhizopus spp. This freshly fermented tofu is known as mold tofu. The dry fermented tofu is then soaked in brine, typically enhanced with Chinese rice wine, vinegar, chili peppers or sesame oil, or a paste made of rice and soybeans.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Fermentedchilibeancurd.jpg/960px-Fermentedchilibeancurd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hmm...","licence":"CC BY-SA 3.0","leadFile":"Fermentedchilibeancurd.jpg","views":42605,"langs":["ar","ca","es","fr","id","ja","jv","ko","pt","th","uk","vi","zh"],"langNames":{"ar":"التوفو المخمر","ca":"Sufu","es":"Tofu encurtido","fr":"Tofu fermenté","id":"Tahu fermentasi","ja":"腐乳","jv":"Gajih fermentasi dhelé","ko":"푸루","pt":"Tofu fermentado","th":"เต้าหู้ยี้","uk":"Ферментований тофу","vi":"Chao","zh":"腐乳"}},{"title":"Five-spice powder","name":"Five-spice powder","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Five-spice_powder","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b3/Five_spice_powder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:en:User:Leadehua","licence":"Public domain","leadFile":"Five_spice_powder.jpg","views":152114,"langs":["ar","ca","cs","de","el","es","et","fi","fr","he","id","is","it","ja","jv","ko","ms","nb","nl","pl","pt","ru","sl","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"مسحوق الخمس بهارات","ca":"Pols de cinc espècies","cs":"Směs pěti koření","de":"Fünf-Gewürze-Pulver","el":"Μείγμα πέντε καρυκευμάτων","es":"Polvo de cinco especias","et":"Viievürtsisegu","fi":"Viismauste","fr":"Cinq épices","he":"תערובת חמשת התבלינים","id":"Ngohiong","is":"Fimm krydda blanda","it":"Polvere cinque spezie","ja":"五香粉","jv":"Bubuk limang rempah","ko":"오향분","ms":"Pancarempah","nl":"Vijfkruidenpoeder","nb":"Femkrydder","pl":"Przyprawa pięciu smaków","pt":"Cinco-perfumes-chineses","ru":"Усянмянь","sl":"Prašek petih začimb","sv":"Fem kryddor","th":"ผงห้าเครื่องเทศ","tr":"Beşli baharat","uk":"П'ять спецій (суміш)","vi":"Ngũ vị hương","zh":"五香粉"}},{"title":"Fried dace with salted black beans","name":"Fried dace with salted black beans","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Fried_dace_with_salted_black_beans","prepSummary":"Fried dace with salted black beans can be eaten cold straight out of the can or heated before being served. Other classic ways are eating with stir fried green vegetables, noodles or plain white rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Fried_dace_with_salted_black_beans_04.jpg/960px-Fried_dace_with_salted_black_beans_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samuel Wiki","licence":"CC0","leadFile":"Fried_dace_with_salted_black_beans_04.jpg","views":14569,"langs":["ja","zh"],"langNames":{"ja":"豆豉鯪魚","zh":"豆豉鯪魚"}},{"title":"Longan","name":"Longan","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Longan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Longan_tree_at_Pine_Island_Nursery.jpg/960px-Longan_tree_at_Pine_Island_Nursery.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pouletic","licence":"CC BY-SA 3.0","leadFile":"Longan_tree_at_Pine_Island_Nursery.jpg","views":232584,"langs":["ar","az","bg","bn","ca","cs","da","de","es","fa","fi","fr","gl","he","hu","id","it","ja","jv","km","ko","lt","ml","ms","my","nb","nl","pl","pt","ro","ru","sv","ta","th","tr","uk","uz","vi","yo","zh"],"langNames":{"ar":"لونجان (فاكهة)","az":"Lunğan","bg":"Лонган","bn":"কাঠলিচু","ca":"Longan","cs":"Longan","da":"Longan","de":"Longan","es":"Dimocarpus longan","fa":"چشالو","fi":"Longaani","fr":"Longane","gl":"Dimocarpus longan","he":"לונגן","hu":"Longána","id":"Lengkeng","it":"Dimocarpus longan","ja":"リュウガン","jv":"Klèngkèng","km":"ផ្លែមៀន","ko":"용안","lt":"Tikrasis longanas","ml":"പൊരിപ്പുന്ന","ms":"Mata kucing","my":"တောကြက်မောက်","nl":"Longan","nb":"Longan","pl":"Dimocarpus longan","pt":"Longan","ro":"Longan","ru":"Лонган (растение)","sv":"Dimocarpus longan","ta":"நுரை (தாவரம்)","th":"ลำไย","tr":"Longan","uk":"Лонган (рослина)","uz":"Longan","vi":"Nhãn","yo":"Longan","zh":"龙眼"},"notFood":"a taxon"},{"title":"Lou mei","name":"Lou mei","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Lou_mei","ingredients":["Offal"],"course":"Hors d'oeuvre","leadFile":"thumbnail.jpg","views":12425,"langs":["es","fr","ja","jv","ko","th","zh"],"langNames":{"es":"Lou mei","fr":"Lou mei","ja":"滷味","jv":"Lou mei","ko":"루웨이","th":"พะโล้","zh":"滷味"}},{"title":"Mak's Noodle","name":"Mak's Noodle","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Mak's_Noodle","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/Maks3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User:Ohconfucius","licence":"CC BY 3.0","leadFile":"Maks3.jpg","views":4044,"langs":["zh"],"langNames":{"zh":"麥奀雲吞麵世家"},"notFood":"a restaurant"},{"title":"Maxim's Caterers","name":"Maxim's Caterers","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Maxim's_Caterers","prepSummary":"美心食品有限公司（英文：Maxim's Caterers Limited，簡稱美心）由祖籍廣東台山的旅美華僑商人兄弟伍舜德及伍沾德創辦，是一家總部位於香港的飲食集團。怡和洋行通过其下子公司牛奶國際持有50%股份，但決策權仍由伍氏家族擁有。現今業務遍及香港、澳門、中国大陆、越南、泰國及新加坡等地。 美心於香港經營中菜、西菜、日菜、泰國菜、越南菜、快餐、西餅（美心西餅、東海堂），以及特許經營星巴克咖啡店、元氣壽司，以及為多間本地工商、教育等機構及醫院提供餐飲服務。美心的飲食服務還包括應節食品，如賀年糕品、端午粽子、臘腸臘味及中秋月餅等。 美心的宗旨是成為「三益公司」，即對僱員、顧客及僱主三方均有益處。 據獨立股評人David Webb推算，2018年美心收入達162億港元，佔2018年香港餐飲業總收益1,196億港元的七分一，即13.5%；並指出美心的規模較大家樂及大快活加起來更大。 始創於法國巴黎的馬克西姆餐廳（Maxim's de Paris）、澳門美心餅店有限公司和加拿大溫哥華的Maxim Bakery & Restaurant與香港美心食品有限公司並無業務關係。","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a0/Maxims_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hillhill86","licence":"CC BY-SA 4.0","leadFile":"Maxims_Logo.jpg","views":13975,"langs":["de","es","ur","zh"],"langNames":{"de":"Maxim’s Caterers","es":"Maxim's Caterers Limited","ur":"میکسرمز کیٹررز","zh":"美心食品"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Ong choy","name":"Ong choy","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Ong_choy","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":253,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"notFood":"a taxon"},{"title":"Ping on bun","name":"Ping on bun","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Ping_on_bun","prepSummary":"幽包又稱壽包或平安包，是中元節與盂蘭盆節、太平清醮、神誕等祭祀儀式用作祭祀和施孤的包子。一般為圓形，上面蓋上紅印，多用寓意吉祥的漢字如「福」、「壽」等，亦有印上生產商或祭祀團體的名稱。由於人們認為吃了這些包子可以保平安，寓意「平安健康」，又稱平安包。有金黃蓮茸、白蓮茸、豆沙與麻茸等口味。 一些族群流行把包子疊成包山，福佬人（閩南人）流行在祭祀過後搶包山。其中香港長洲太平清醮搶包山用的包，因发生倒塌致人受伤的事故，自2007年起改為是用塑膠造的假包。太平清醮後，大會按傳統在北帝廟對開的球場向市民派發真平安包，而長洲的一些紀念品店亦會全年售賣一些平安包的衍生產品，如磁石、滑鼠墊及屏幕拭擦用具等。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Cheung_Chau_Ping-on_buns.jpg/960px-Cheung_Chau_Ping-on_buns.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Wrightbus","licence":"CC BY 3.0","leadFile":"Cheung_Chau_Ping-on_buns.jpg","views":1624,"langs":["de","th","zh"],"langNames":{"de":"Ping On Bun","th":"เผ่งอ๊อนป๊าว","zh":"幽包"},"sourceLanguage":"zh"},{"title":"Stuffed bitter melon soup","name":"Stuffed bitter melon soup","country":"Vietnam","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Stuffed_bitter_melon_soup","prepSummary":"Canh khổ qua nhồi thịt (hoặc canh mướp đắng nhồi thịt) là một món ăn của người dân miền Nam Việt Nam nhưng hầu như vẫn được thưởng thức rộng rãi ở cả hai miền còn lại của nước này. Đây là một món ăn không thể thiếu trong những ngày Tết của người Nam Bộ, với ý nghĩa những điều xui xẻo, khổ cực trong năm cũ sẽ qua và những điều may mắn, tốt đẹp trong năm mới sẽ đến. Món ăn Việt Nam này cũng được ưa chuộng ở một số quốc gia châu Á khác.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/Soup_made_from_stuffed_bitter_melon%2C_Canh_Kho_Qua.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HungryHuy","licence":"CC BY 2.0","leadFile":"Soup_made_from_stuffed_bitter_melon,_Canh_Kho_Qua.jpg","views":3071,"langs":["vi"],"langNames":{"vi":"Canh khổ qua nhồi thịt"},"sourceLanguage":"vi"},{"title":"Traditional candy and coconut wrap","name":"Traditional candy and coconut wrap","country":"China","region":"Cantonese","url":"https://en.wikipedia.org/wiki/Traditional_candy_and_coconut_wrap","ingredients":["糖蔥、薄餅皮、花生碎、芝麻、椰絲"],"prepSummary":"糖蔥餅，又稱糖葱薄饼，是一種源於中國廣東省潮汕地區的傳統甜食。其核心食材為「糖蔥」，是將蔗糖與麥芽糖漿反覆拉扯，使內部形成大量中空氣孔，質地酥脆、色澤潔白，形似蔥段的糖製品。傳統吃法是用一張薄薄的麵粉餅皮，包裹敲碎的糖蔥、花生碎、芝麻及椰絲後食用。 此小食的歷史可追溯至明朝，並與潮汕地區源於寒食節的清明食薄餅習俗密切相關。隨著潮汕移民，糖蔥餅傳至香港、台灣等地，在不同地域發展出各自的文化特色與食用方式。由於其獨特的製作技藝與歷史價值，該技藝已在揭陽市被列為市級非物質文化遺產，並於汕頭市潮南區被列為區級非物質文化遺產。","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Sugar_onion_cake_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Iflwlou at Chinese Wikipedia.","licence":"CC BY-SA 3.0","leadFile":"Sugar_onion_cake_1.JPG","views":1534,"langs":["zh"],"langNames":{"zh":"糖蔥餅"},"sourceLanguage":"zh"},{"title":"West Lake Restaurant","name":"West Lake Restaurant","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/West_Lake_Restaurant","prepSummary":"Xihulou ist ein Restaurant in Changsha, der Hauptstadt der zentralchinesischen Provinz Hunan, und zählt zu den größten Restaurants der Welt. Mit seinen 5.000.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Xihulou_23.JPG/960px-Xihulou_23.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brücke-Osteuropa","licence":"Public domain","leadFile":"Xihulou_23.JPG","views":4175,"langs":["de","nb"],"langNames":{"de":"Xihulou","nb":"Xihulou"},"sourceLanguage":"de","notFood":"a restaurant","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yam ring","name":"Yam ring","country":"Singapore","region":"East","url":"https://en.wikipedia.org/wiki/Yam_ring","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Westlake_yam_ring.jpg/960px-Westlake_yam_ring.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Westlake_yam_ring.jpg","views":3857},{"title":"Mianwo","name":"Mianwo","country":"China","region":"Hubei","url":"https://en.wikipedia.org/wiki/Mianwo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Mianwo.JPG/960px-Mianwo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0","leadFile":"Mianwo.JPG","views":1519,"langs":["id","ja","jv","ko","zh"],"langNames":{"id":"Mianwo","ja":"麺窩","jv":"Mianwo","ko":"몐워","zh":"麵窩"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bianrouyan","name":"Bianrouyan","country":"China","region":"City of Fuzhou","url":"https://en.wikipedia.org/wiki/Bianrouyan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Rouyan_from_Danyang_Town.jpg/960px-Rouyan_from_Danyang_Town.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xixizia","licence":"CC0","leadFile":"Rouyan_from_Danyang_Town.jpg","views":19},{"title":"Chai Poh","name":"Chai Poh","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Chai_Poh","prepSummary":"蘿蔔乾，在臺灣、福建、廣東潮汕、香港和澳門地區稱為菜脯，是醃製過的鹹白蘿蔔乾，是東亞地区常見的醬菜。常見包装方式有玻璃瓶裝與真空袋裝。蘿蔔乾可炒蛋、煎蛋、炒毛豆、配飯糰、炒鹹菜等。 蘿蔔乾含有維生素B、鐵，可以降血脂、降血壓，但長期食用可能會導致牙齒疼痛。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/%E6%B5%AA%E6%BC%AB%E5%8F%B0%E4%B8%89%E7%B7%9A-%E5%8F%B0%E7%81%A3%E5%8F%B0%E4%B8%AD%E6%9D%B1%E5%8B%A2-%E5%AE%A2%E5%AE%B6%E9%86%83%E6%BC%AC-05.jpg/960px-%E6%B5%AA%E6%BC%AB%E5%8F%B0%E4%B8%89%E7%B7%9A-%E5%8F%B0%E7%81%A3%E5%8F%B0%E4%B8%AD%E6%9D%B1%E5%8B%A2-%E5%AE%A2%E5%AE%B6%E9%86%83%E6%BC%AC-05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mingwu1977","licence":"CC BY-SA 4.0","leadFile":"浪漫台三線-台灣台中東勢-客家醃漬-05.jpg","views":655,"langs":["ko","th","vi","zh"],"langNames":{"ko":"차이뽀","th":"ไชโป๊","vi":"Xá bấu","zh":"蘿蔔乾"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Koah-pau","name":"Koah-pau","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Koah-pau","ingredients":["Lotus leaf bread","stewed meat","condiments"],"course":"Snack, main dish, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/Steamed_Sandwich%2Ctaken_by_LeoAlmighty.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"LeoAlmighty","licence":"CC BY 2.0","leadFile":"Steamed_Sandwich,taken_by_LeoAlmighty.jpg","views":48620,"langs":["el","fi","id","it","ja","jv","ko","ru","uk","zh"],"langNames":{"el":"Γκούα μπάο","fi":"Bao (sämpylä)","id":"Gua bao","it":"Gua bao","ja":"刈包","jv":"Gua bao","ko":"꾸아빠우","ru":"Гуа бао","uk":"Гуа бао","zh":"刈包"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Popiah","name":"Popiah","country":"China","region":"East Asia (Teochew","url":"https://en.wikipedia.org/wiki/Popiah","ingredients":["Popiah skin","bean sauce","filling of finely grated","steamed or stir-fried turnip","jicama","bean sprouts","French beans","lettuce leaves"],"prepSummary":"春捲，又稱薄餅卷、嫩餅菜、拭餅。廣義上包含潤餅。在餅皮上鋪上一層糖粉和花生粉後加上各式各樣菜和肉捲好後無須油炸直接食用。潤餅作為飲食文化的一部分，流行於閩南、潮汕、臺灣、印度尼西亞、菲律賓等地。越南春卷在形式上也比較類似於潤餅。 閩南、台灣一帶的家庭於尾牙、春節以及寒食、清明時，會以潤餅皮來祭祖，之後家族成員圍據一桌，食用者挑選自己喜愛菜色加上花生粉與砂糖和海苔以潤餅皮包裹後食用，是閩南和台灣清明聚會的重要飲食。泉州各區域主要在清明期間食用潤餅，作為祭拜祖先之前家庭聚會的一種常見食品。臺灣北部地區家庭除了清明吃潤餅（泉州三邑做法）外，也會在農曆年前時段包潤餅（同安做法）又稱之為「家庭尾牙」，廈門同安則在上巳節食用；臺灣中南部地區（泉州三邑做法）則是在清明期間。而潤餅更成為台灣街頭特色小吃。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/LunBhia.jpg/960px-LunBhia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen.","licence":"CC BY-SA 3.0","leadFile":"LunBhia.jpg","views":25732,"langs":["es","fr","id","ja","jv","ko","ms","uk","vi","zh"],"langNames":{"es":"Popiah","fr":"Popiah","id":"Popiah","ja":"ポピア","jv":"Popiah","ko":"뻐삐앙","ms":"Popia","uk":"Попіа","vi":"Bò pía","zh":"润饼卷"},"sourceLanguage":"zh"},{"title":"Shacha sauce","name":"Shacha sauce","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Shacha_sauce","prepSummary":"沙茶酱，是流行於台灣、中國大陸闽南與粤东地區的一種醬料，源自東南亞的花生烤肉醬（沙嗲醬Satay）。 在多年發展下，沙茶醬與沙嗲醬的配方、用法已經截然不同，即便同為沙茶醬，各地版本也有差異，列表如下： * 南洋沙嗲：稠膏狀，辣中帶甜，花生較多。 * 潮汕沙茶醬：顆粒細，花生味濃，鹹中帶甜的花生醬。 * 福建沙茶醬：蝦味強偏辣。 * 台灣沙茶醬：顆粒粗，扁魚味強，鹹鮮帶甜、不含花生。 儘管沙茶醬鮮香可口，但成分多為辛燥類食材以及油脂，食用時宜酌量。","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Shacha-souce-Coriander.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Shacha-souce-Coriander.jpg","views":37470,"langs":["ar","es","fr","id","ja","nb","pl","th","vi","zh"],"langNames":{"ar":"صلصة شاتشا","es":"Salsa shacha","fr":"Sauce shacha","id":"Saus sacha","ja":"沙茶醤","nb":"Shachasaus","pl":"Sos shacha","th":"ซอสชาฉา","vi":"Sa tế","zh":"沙茶酱"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shaxian delicacies","name":"Shaxian delicacies","country":"China","region":"Fujian","url":"https://en.wikipedia.org/wiki/Shaxian_delicacies","leadFile":"ShaxianDelicaciesLogo.png","views":6137,"langs":["zh"],"langNames":{"zh":"沙县小吃"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Guangxi cuisine","name":"Guangxi cuisine","country":"China","region":"Guangxi","url":"https://en.wikipedia.org/wiki/Guangxi_cuisine","prepSummary":"广西菜（簡称桂菜）是广西壮族自治区当地的地方菜系。广西壮族自治区位于云南和广东之间，北方大部接壤贵州，所以饮食习惯也受上述地区影响，其中受粤菜影响最大。粤菜的清淡，滇菜的辣及黔菜的酸辣都在桂菜中有所体现，因此可以说桂菜是粤菜向滇菜、黔菜的过度。因民族多元，少数民族的小吃、点心很有特色。广西人普遍喜爱糯米制品和酸辣调味品。桂菜的特点是清爽鲜香、脆嫩辣酸，烹饪方法以炖、炒、炸、蒸、扣、酿、焖。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/%E6%A1%82%E6%9E%97%E7%B1%B3%E7%B2%89%28Guilin_Rice_Noodle_%29.jpg/960px-%E6%A1%82%E6%9E%97%E7%B1%B3%E7%B2%89%28Guilin_Rice_Noodle_%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user gigijin","licence":"CC BY-SA 2.0","leadFile":"桂林米粉(Guilin_Rice_Noodle_).jpg","views":4490,"langs":["fr","ja","zh"],"langNames":{"fr":"Cuisine du Guangxi","ja":"広西料理","zh":"广西菜"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Maotai","name":"Maotai","country":"China","region":"Guizhou","url":"https://en.wikipedia.org/wiki/Maotai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Kweichow_Moutai_2023_Part_1.jpg/960px-Kweichow_Moutai_2023_Part_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毕明明","licence":"CC BY-SA 4.0","leadFile":"Kweichow_Moutai_2023_Part_1.jpg","views":153607,"langs":["bg","de","es","fi","fr","it","ja","ko","nb","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"bg":"Маотай","de":"Maotai","es":"Moutai","fi":"Moutai","fr":"Maotai","it":"Maotai","ja":"茅台酒","ko":"마오타이주","nb":"Maotai","pl":"Maotai","pt":"Maotai","ru":"Маотай","sv":"Maotai","tr":"Maotai","uk":"Маотай","vi":"Rượu Mao Đài","zh":"茅台酒"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cham cuisine","name":"Cham cuisine","country":"China","region":"Hainanese","url":"https://en.wikipedia.org/wiki/Cham_cuisine","prepSummary":"占族（占語： Urang Campa、：），東南亞民族，公元2世紀建古國占婆，至1471年被越南後黎朝瓦解成多個土司自治領地，1832年被越南阮朝改土歸流吞併滅國，今占人分佈於柬埔寨東部、越南中南部，總人口約50万。占婆語屬南岛语系，與印尼蘇門答臘島亞齊人的亞齊語最親近。原為印度教徒，9-10世紀兼信佛教，至17世紀末部分變成穆斯林。","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Danses_Cham.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jérémy Couture","licence":"CC BY 2.0","leadFile":"Danses_Cham.jpg","views":579,"langs":["ar","bn","ca","de","el","es","eu","fa","fi","fr","hi","id","it","ja","kk","km","kn","ko","lo","lt","ms","nb","nl","pl","pt","ru","sl","sr","sv","ta","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"تشام","bn":"চ্যাম জাতি","ca":"Txams","de":"Cham (Volk)","el":"Τσαμ","es":"Pueblo cham","eu":"Cham (herria)","fa":"مردم چام","fi":"Chamit","fr":"Cham (peuple)","hi":"चाम लोग","id":"Suku Cam","it":"Chăm (popolo)","ja":"チャム族","kk":"Тямдар","km":"ជនជាតិចាម្ប៍","kn":"ಚಾಮ್ ಜನ","ko":"참족","lo":"ຊາວຈາມ","lt":"Čamai","ms":"Orang Cam","nl":"Cham (volk)","nb":"Chamfolket","pl":"Czamowie","pt":"Cham (povo)","ru":"Тямы","sl":"Chami","sr":"Чами","sv":"Chamfolket","ta":"சாம் மக்கள்","th":"ชาวจาม","tr":"Çamlar","uk":"Чами","uz":"Tyamlar","vi":"Người Chăm","zh":"占族"},"sourceLanguage":"zh"},{"title":"Aspic","name":"Aspic","country":"China","region":"Henan","url":"https://en.wikipedia.org/wiki/Aspic","prepSummary":"The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears, and snout in a pot of cold water and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fats. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as the usage of celery, beef and even pig bones.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Aspic-with-eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Anthony Georgeff","licence":"CC BY 2.0","leadFile":"Aspic-with-eggs.jpg","views":220577,"langs":["ar","bg","ca","cs","cy","da","de","el","es","fa","fi","fr","hr","hu","hy","id","it","ja","jv","ko","lt","lv","nb","nl","pl","pt","ro","ru","sl","sr","sv","th","tr","uk","uz","zh"],"langNames":{"ar":"أسبك (طعام)","bg":"Пача (ястие)","ca":"Aspic","cs":"Huspenina","cy":"Asbig","da":"Aspic","de":"Aspik","el":"Πηχτή","es":"Aspic","fa":"آسپیک","fi":"Aladobi","fr":"Aspic (gastronomie)","hr":"Hladetina","hu":"Kocsonya","hy":"Դոնդող (ուտեստ)","id":"Aspik","it":"Aspic","ja":"アスピック","jv":"Aspik","ko":"아스픽","lt":"Šaltiena","lv":"Galerts","nl":"Aspic","nb":"Kabaret (matrett)","pl":"Chołodeć","pt":"Aspic","ro":"Piftie","ru":"Холодец","sl":"Aspik","sr":"Пихтије","sv":"Aladåb","th":"แกงกระด้าง","tr":"Aspic","uk":"Холодець","uz":"Liq-liq","zh":"肉凍"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Changsha stinky tofu","name":"Changsha stinky tofu","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/Changsha_stinky_tofu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/ChangshaP1075001_03.jpg/960px-ChangshaP1075001_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alex Lozupone","licence":"CC BY 4.0","leadFile":"ChangshaP1075001_03.jpg","views":9185,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fuchsia Dunlop","name":"Fuchsia Dunlop","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Fuchsia_Dunlop","prepSummary":"Fuchsia Dunlop ist eine englische Schriftstellerin und Köchin, die sich auf die chinesische Küche – insbesondere die Sichuan-Küche – spezialisiert hat. Sie ist die Autorin mehrerer Bücher, darunter das autobiografische Shark’s Fin and Sichuan Pepper (2008). Julia Moskin schrieb in der New York Times, dass Dunlop „mehr als jeder andere dazu beigetragen hat, nicht-chinesischen Köchen die echte chinesische Küche zu erklären“.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/2018_Ken_Hom_Lecture_-_Fuchsia_Dunlop_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Katie Chan. Cropped by User:Andrew Dalby","licence":"CC BY-SA 4.0","leadFile":"2018_Ken_Hom_Lecture_-_Fuchsia_Dunlop_cropped.jpg","views":24040,"langs":["ca","de"],"langNames":{"ca":"Fuchsia Dunlop","de":"Fuchsia Dunlop"},"sourceLanguage":"de","notFood":"a person","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Orange chicken","name":"Orange chicken","country":"United States","region":"Various claims","url":"https://en.wikipedia.org/wiki/Orange_chicken","ingredients":["Chicken","orange sauce or orange peels"],"prepSummary":"El pollo a la naranja es un plato chino originario de Hunan. La variedad de pollo a la naranja más frecuente en los restaurantes de comida rápida chino-estadounidenses consiste en trozos de pollo rebozados y fritos cubiertos con salsa agripicante con sabor a naranja, que se espesa o carameliza. Aunque el plato es muy popular en los Estados Unidos, se trata más de una variante del pollo General Tso que del auténtico plato chino.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Flickr_preppybyday_4786746354--Orange_chicken.jpg/960px-Flickr_preppybyday_4786746354--Orange_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA","licence":"CC BY 2.0","leadFile":"Flickr_preppybyday_4786746354--Orange_chicken.jpg","views":108650,"langs":["ar","es","fr","he","id","ja","jv","ko","ml","ms","ur","zh"],"langNames":{"ar":"دجاج بالبرتقال","es":"Pollo a la naranja","fr":"Poulet à l'orange","he":"עוף בתפוזים","id":"Ayam jeruk","ja":"オレンジチキン","jv":"Pitik jeruk","ko":"오렌지 치킨","ml":"ഓറഞ്ച് ചിക്കൻ","ms":"Ayam oren","ur":"نارنجی چکن","zh":"橙花雞"},"sourceLanguage":"es"},{"title":"Yongfeng chili sauce","name":"Yongfeng chili sauce","country":"China","region":"Hunan","url":"https://en.wikipedia.org/wiki/Yongfeng_chili_sauce","ingredients":["peperoncino fresco di Yongfeng","peperone","farina di frumento","farina di riso glutinoso","soia in polvere","acqua","sale"],"prepSummary":"La salsa al peperoncino di Yongfeng (cinese: 永丰辣酱; pinyin: Yǒngfēng làjiàng) è un prodotto tradizionale di Yongfeng, località della contea di Shuangfeng dello Hunan, in Cina, dove è riconosciuto come prodotto a indicazione geografica. Nel 2009 il governo provinciale dello Hunan lo ha iscritto nel registro del patrimonio culturale immateriale di livello regionale, categorizzandolo tra le tecniche tradizionali della provincia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/%E8%BE%A3%E6%A4%92%E9%85%B1.jpg/960px-%E8%BE%A3%E6%A4%92%E9%85%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elena0100","licence":"CC BY-SA 4.0","leadFile":"辣椒酱.jpg","views":78694,"langs":["it","ja","jv"],"langNames":{"it":"Salsa al peperoncino di Yongfeng","ja":"永豊辣醤","jv":"Saos lombok Yongfeng"},"sourceLanguage":"it","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sangza","name":"Sangza","country":"China","region":"Chinese Islamic","url":"https://en.wikipedia.org/wiki/Sangza","prepSummary":"A well-rested wheat-flour dough is formed into ropes or strips. The dough is coiled, pulled into noodles, then deep-fried. Many recipes call for arranging the noodles into shapes before or during frying, and coating the dough with oil before pulling to prevent sticking.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Wang%27s_sesame_oil_tea_sangza.jpg/960px-Wang%27s_sesame_oil_tea_sangza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"François Nguyen","licence":"CC BY 2.0","leadFile":"Wang's_sesame_oil_tea_sangza.jpg","views":9268,"langs":["tr","zh"],"langNames":{"tr":"Sangza","zh":"馓子"}},{"title":"Barley gruel","name":"Barley gruel","country":"China","region":"Danyang","url":"https://en.wikipedia.org/wiki/Barley_gruel","ingredients":["Barley","rice","alkali"],"prepSummary":"Prepare some barley flour which is mixed with water and some dietary alkali which is used to enhance the flavor of the gruel. As soon as the porridge starts boiling, turn down the flame and then pour the mixed barley paste into the porridge. After that, add a spoonful of dietary alkali to it and at the same time, stir the porridge.","views":2250,"langs":["nb","zh"],"langNames":{"nb":"Damaizhou","zh":"大麦粥"}},{"title":"Nantong Xiting Cracker","name":"Nantong Xiting Cracker","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Nantong_Xiting_Cracker","ingredients":["Flour"],"prepSummary":"The preparation includes 28 steps. Fine white flour is used as the main material. The cracker is shaped by hand, then it is roasted with light fire so its surface becomes a little yellow but not burnt. It has about eighteen layers. There are two ways of eating the cracker. One is eating it directly, and the other is dipping it into water first.","views":988,"langs":["ru","uz"],"langNames":{"ru":"Ситинское кунжутное печенье","uz":"Sitin kunjutli pechenyesi"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rugao ham","name":"Rugao ham","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Rugao_ham","views":1844,"langs":["zh"],"langNames":{"zh":"如皋火腿"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Squirrel fish","name":"Squirrel fish","country":"China","region":"Suzhou","url":"https://en.wikipedia.org/wiki/Squirrel_fish","ingredients":["Mandarin fish","sweet","sour sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Suzhou_Squirrel_fish_%E6%9D%BE%E9%BC%A0%E9%B1%96%E9%AD%9A_-_img_02.jpg/960px-Suzhou_Squirrel_fish_%E6%9D%BE%E9%BC%A0%E9%B1%96%E9%AD%9A_-_img_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Suzhou_Squirrel_fish_松鼠鱖魚_-_img_02.jpg","views":23472,"langs":["zh"],"langNames":{"zh":"松鼠鳜鱼"}},{"title":"Wenlou tang bao","name":"Wenlou tang bao","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Wenlou_tang_bao","views":127,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Wuxi fried spare ribs","name":"Wuxi fried spare ribs","country":"China","region":"Jiangsu","url":"https://en.wikipedia.org/wiki/Wuxi_fried_spare_ribs","ingredients":["猪肉"],"photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Wuxi_spareribs_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"王波波","licence":"CC BY-SA 3.0","leadFile":"Wuxi_spareribs_sauce.jpg","views":1269,"langs":["ja","zh"],"langNames":{"ja":"無錫排骨","zh":"无锡酱排骨"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Borscht","name":"Borscht","country":"Ukraine","region":"Northeastern Chinese","url":"https://en.wikipedia.org/wiki/Borscht","ingredients":["Beet sour or beetroots"],"prepSummary":"The stock is typically made by boiling meat, bones, or both. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame. Marrow bones are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare. Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10–15 minutes before the borscht is done. Some recipes call for smoked meats, resulting in a distinctively smoky borscht, while others use poultry or mutton stock.","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/960px-Borscht_served.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"liz west from Boxborough, MA","licence":"CC BY 2.0","leadFile":"Borscht_served.jpg","views":435413,"langs":["af","ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","ko","ku","lt","lv","ml","ms","nb","nl","or","pl","pt","ru","sk","sl","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Borsjt","ar":"برش (حساء)","az":"Borş","bg":"Борш","bn":"বোর্শ","ca":"Borsx","cs":"Boršč","cy":"Borscht","da":"Borsjtj","de":"Borschtsch","el":"Μπορς","es":"Borsch","et":"Borš","eu":"Borsch","fa":"سوپ برش","fi":"Borssi","fr":"Bortsch","gl":"Borsch","he":"חמיצה","hi":"बोर्श","hr":"Boršč","hu":"Borscs","hy":"Բորշչ","id":"Borsch","it":"Boršč","ja":"ボルシチ","jv":"Borscht","ka":"ბორში","kk":"Борщ","ko":"보르시","ku":"Borşç","lt":"Barščiai","lv":"Borščs","ml":"ബോർഷ്ട്","ms":"Borsyt","nl":"Borsjtsj","nb":"Borsj","or":"ବୋର୍ଷ୍ଟ","pl":"Barszcz (potrawa)","pt":"Borsch","ru":"Борщ","sk":"Boršč","sl":"Boršč","sr":"Боршч","sv":"Borsjtj","th":"บอชช์","tl":"Borscht","tr":"Borç çorbası","uk":"Борщ","uz":"Borsh","vi":"Borsch","zh":"罗宋汤"}},{"title":"Hodge-Podge (soup)","name":"Hodge-Podge (soup)","country":"China","region":"Scotland","url":"https://en.wikipedia.org/wiki/Hodge-Podge_(soup)","ingredients":["Mutton","beef","veal or other meat","green vegetables","root vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/Hodge-Podge.gif?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Behnam N","licence":"CC BY-SA 4.0","leadFile":"Hodge-Podge.gif","views":12541,"langs":["fa","ku"],"langNames":{"fa":"شله‌قلمکار","ku":"Hêyavk"}},{"title":"Naengmyeon","name":"Naengmyeon","country":"North Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Naengmyeon","ingredients":["Noodles (flour","starch of buckwheat","potatoes","sweet potatoes)"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/5/58/Naengmyeon_%28cold_noodles%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"wjlee4284","licence":"CC BY 2.5","leadFile":"Naengmyeon_(cold_noodles).jpg","views":82467,"langs":["ar","az","cs","de","es","fa","fr","gl","hi","hu","id","it","ja","jv","ko","lt","ms","nl","pl","pt","ru","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"ناينغميون","az":"Nenmyon","cs":"Nengmjon","de":"Naengmyeon","es":"Naengmyeon","fa":"نائنگ میون","fr":"Naengmyeon","gl":"Naengmyeon","hi":"कोल्ड नूडल","hu":"Nengmjon","id":"Naengmyeon","it":"Naengmyeon","ja":"冷麺","jv":"Naengmyeon","ko":"냉면","lt":"Nengmjonas","ms":"Naengmyeon","nl":"Naengmyeon","pl":"Naengmyeon","pt":"Naengmyeon","ru":"Нэнмён","th":"แน็งมย็อน","tl":"Naengmyeon","tr":"Naengmyeon","uk":"Ненмьон","vi":"Mì lạnh","zh":"朝鲜冷面"}},{"title":"Chaoqi","name":"Chaoqi","country":"China","region":"Yuanqu","url":"https://en.wikipedia.org/wiki/Chaoqi","ingredients":["Flour","edible oil","egg","sugar","salt","sesame"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Chaoqi.jpg/960px-Chaoqi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daymxy","licence":"CC BY-SA 4.0","leadFile":"Chaoqi.jpg","views":4054},{"title":"Ice Peak (soft drink)","name":"Ice Peak (soft drink)","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Ice_Peak_(soft_drink)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/202309_Ice_Peak_Glass_Bottle_in_Huayin.jpg/960px-202309_Ice_Peak_Glass_Bottle_in_Huayin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MNXANL","licence":"CC BY-SA 4.0","leadFile":"202309_Ice_Peak_Glass_Bottle_in_Huayin.jpg","views":5012,"langs":["ca"],"langNames":{"ca":"Bingfeng"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Roujiamo","name":"Roujiamo","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Roujiamo","ingredients":["Pork","flatbread made with yeast"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Roujiamo.jpg/960px-Roujiamo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Soup","licence":"CC BY 2.0","leadFile":"Roujiamo.jpg","views":49734,"langs":["ca","de","es","eu","fr","hu","id","it","ja","jv","ko","pa","th","vi","zh"],"langNames":{"ca":"Roujiamo","de":"Roujiamo","es":"Rou jia mo","eu":"Roujiamo","fr":"Rou jia mo","hu":"Zsoucsiamo","id":"Roujiamo","it":"Rou jia mo","ja":"肉夾モー","jv":"Roujiamo","ko":"러우자모","pa":"ਰੂਜੀਆਮੋ","th":"โร่วเจียหมัว","vi":"Bánh Thiểm Tây","zh":"肉夹馍"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yang rou pao mo","name":"Yang rou pao mo","country":"China","region":"Shaanxi","url":"https://en.wikipedia.org/wiki/Yang_rou_pao_mo","ingredients":["Bread","lamb broth","lamb meat"],"prepSummary":"The used in is a type of shaobing, baked from unleavened flour. Lamb or beef is boiled with bones, Sichuan pepper, star anise, tsaoko, cinnamon, and other spices until the meat is tender and the broth is done. In traditional restaurants, customers must break up the bread themselves first into thumb-sized chunks before handing it back to the chef. The restaurant then boils the broth, thins it with hot water, and adds in the prepared meat along with cellophane noodles. After the soup is heated up, the broken-up bread is added in before being topped off with spices and a drizzle of lamb oil. Customers may then add chili oil, cilantro, or garlic to their liking.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Pita_Bread_Soaked_in_Lamb_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NNU-1-05100104","licence":"CC BY-SA 3.0","leadFile":"Pita_Bread_Soaked_in_Lamb_Soup.jpg","views":254,"langs":["fr","jv","zh"],"langNames":{"fr":"Paomo","jv":"Paomo","zh":"泡馍"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bazirou","name":"Bazirou","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Bazirou","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Bazirou_above_rice_at_Chao_Yi_Xing%2C_Caoqiao%2C_Beijing_%2820231209134804%29.jpg/960px-Bazirou_above_rice_at_Chao_Yi_Xing%2C_Caoqiao%2C_Beijing_%2820231209134804%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Bazirou_above_rice_at_Chao_Yi_Xing,_Caoqiao,_Beijing_(20231209134804).jpg","views":441,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Urechis unicinctus","name":"Urechis unicinctus","country":"China","region":"Shandong","url":"https://en.wikipedia.org/wiki/Urechis_unicinctus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Echiura_in_Korea1.jpg/960px-Echiura_in_Korea1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"J. Patrick Fischer","licence":"CC BY-SA 3.0","leadFile":"Echiura_in_Korea1.jpg","views":87695,"langs":["ar","ca","de","es","fa","fr","hu","id","it","ja","ko","nl","pt","ru","sv","vi","zh"],"langNames":{"ar":"أمعاء البحر","ca":"Urechis unicinctus","de":"Urechis unicinctus","es":"Urechis unicinctus","fa":"کرم چربی","fr":"Urechis unicinctus","hu":"Koreai péniszhal","id":"Urechis unicinctus","it":"Urechis unicinctus","ja":"ユムシ","ko":"개불","nl":"Penisvis","pt":"Urechis unicinctus","ru":"Urechis unicinctus","sv":"Urechis unicinctus","vi":"Urechis unicinctus","zh":"单环刺螠"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shanxi mature vinegar","name":"Shanxi mature vinegar","country":"China","region":"Shanxi","url":"https://en.wikipedia.org/wiki/Shanxi_mature_vinegar","prepSummary":"In 2006, the output of mature vinegar in Shanxi was 300,000 tons, accounting for one-tenth of the total output of vinegar in China. In 2011, the output of Shanxi vinegar was about 600,000 tons, accounting for about 18% of the entire vinegar market in China, while aged vinegar accounted for about 70% of Shanxi vinegar. In 2012, the actual output of Shanxi mature vinegar was 770,000 tons, and the total sales revenue was 2.206 billion yuan, an increase of 9.91% over 2011. The total profit was 265 million yuan, an increase of 0.76%.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/29/%E5%B1%B1%E8%A5%BF%E8%80%81%E9%99%B3%E9%86%8B.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"aoisola123","licence":"CC BY-SA 3.0","leadFile":"山西老陳醋.png","views":5868,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Amorphophallus konjac","name":"Amorphophallus konjac","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Amorphophallus_konjac","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Amorphophallus_konjac_CBM.png/960px-Amorphophallus_konjac_CBM.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Walter Hood Fitch","licence":"Public domain","leadFile":"Amorphophallus_konjac_CBM.png","views":215638,"langs":["ar","ca","de","es","et","fa","fi","fr","he","hu","id","it","ja","jv","ko","lt","ms","my","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"كونجاك","ca":"Amorphophallus konjac","de":"Teufelszunge","es":"Amorphophallus konjac","et":"Rivière'i titaanjuur","fa":"کن‌نیاکو","fi":"Konjak","fr":"Amorphophallus konjac","he":"קונג'אק","hu":"Leopárdkontyvirág","id":"Konnyaku","it":"Amorphophallus konjac","ja":"コンニャク","jv":"Konnyaku","ko":"곤약","lt":"Leopardinis amorfofalas","ms":"Amorphophallus konjac","my":"ဝဥပင်","nl":"Konjak","pl":"Dziwidło Riviera","pt":"Amorphophallus konjac","ru":"Аморфофаллус коньяк","sv":"Konjakknölkalla","th":"คนเนียกุ","tr":"Amorphophallus konjac","uk":"Amorphophallus konjac","vi":"Nưa trồng","zh":"蒟蒻"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chen Kenichi","name":"Chen Kenichi","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Chen_Kenichi","leadFile":"Chen_Kenichi.jpg","views":45969,"langs":["ar","ja","ko","zh"],"langNames":{"ar":"تشن كينيتشي","ja":"陳建一","ko":"첸 케니치","zh":"陳建一"},"notFood":"a person","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chen Kenmin","name":"Chen Kenmin","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Chen_Kenmin","views":14090,"langs":["ja","zh"],"langNames":{"ja":"陳建民","zh":"陈建民 (厨师)"},"notFood":"a person","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Doubanjiang","name":"Doubanjiang","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Doubanjiang","prepSummary":"Pixian doubanjiang is a geographical indication (GI) protected product, with its quality assessment standards last published in 2006, up to GB/T 20560-2006. It states: The optimal process conditions for doubanjiang are 56% water, 10% added salt, 40 °C fermentation temperature, and 40 hours of qu starter-making time.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Doubanjiang.jpg/960px-Doubanjiang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Doubanjiang.jpg","views":90163,"langs":["es","fr","id","ja","ko","ms","nb","th","uk","zh"],"langNames":{"es":"Doubanjiang","fr":"Doubanjiang","id":"Doubanjiang","ja":"豆板醤","ko":"두반장","ms":"Doubanjiang","nb":"Doubanjiang","th":"โต้วป้านเจี้ยง","uk":"Доубаньцзян","zh":"豆瓣醬"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Er jing tiao","name":"Er jing tiao","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Er_jing_tiao","prepSummary":"二荆条是一种主产于中国四川的辣椒品种，其产地主要分布在四川省成都市双流区胜利、公兴、永安、黄龙溪等镇。其主要特点为个头细长，尖部略弯带钩状；青椒晶莹碧绿，干椒红亮透明；营养丰富，维生素C、辣椒素、蛋白质、脂肪油、胡萝卜素和抗坏血酸等含量高；皮质细嫩，香辣味纯、辣度适中。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Chilli_Due_%2852384898%29.jpeg/960px-Chilli_Due_%2852384898%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sathya Babu","licence":"CC BY-SA 3.0","leadFile":"Chilli_Due_(52384898).jpeg","views":9782,"langs":["jv","zh"],"langNames":{"jv":"Er jing tiao","zh":"二荆条"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Guaiwei","name":"Guaiwei","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Guaiwei","prepSummary":"The ingredients of guaiwei always consists of either some or all of each group of: Preparation of the seasoning mixture can be done cold or hot, with cold mixtures being richer and heavier and hot mixtures lighter in taste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Food_%E7%B4%85%E6%B2%B9%E6%8A%84%E6%89%8B%2C_%E5%8E%9F%E6%B9%AF%E6%8A%84%E6%89%8B%2C_%E6%80%AA%E5%91%B3%E9%9B%9E%2C_%E5%B7%9D%E5%8C%97%E6%B6%BC%E7%9A%AE%2C%E9%87%8D%E6%85%B6%E6%8A%84%E6%89%8B%E9%BA%B5%E9%A3%9F%2C_%E5%8F%B0%E5%8C%97_%2814004573306%29.jpg/960px-Food_%E7%B4%85%E6%B2%B9%E6%8A%84%E6%89%8B%2C_%E5%8E%9F%E6%B9%AF%E6%8A%84%E6%89%8B%2C_%E6%80%AA%E5%91%B3%E9%9B%9E%2C_%E5%B7%9D%E5%8C%97%E6%B6%BC%E7%9A%AE%2C%E9%87%8D%E6%85%B6%E6%8A%84%E6%89%8B%E9%BA%B5%E9%A3%9F%2C_%E5%8F%B0%E5%8C%97_%2814004573306%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Food_紅油抄手,_原湯抄手,_怪味雞,_川北涼皮,重慶抄手麵食,_台北_(14004573306).jpg","views":5118,"langs":["ja","nb","zh"],"langNames":{"ja":"怪味","nb":"Guaiwei","zh":"怪味"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sichuan Food (restaurant)","name":"Sichuan Food (restaurant)","country":"Netherlands","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Sichuan_Food_(restaurant)","prepSummary":"__NOTOC__ Sichuan Food is een Chinees restaurant dat gevestigd is aan de Reguliersdwarsstraat in Amsterdam, Nederland. De zaak werd geopend in 1985 en had in de periode 1993-2005 één Michelinster. In 2013 kende de GaultMillau het restaurant 11 van de maximaal 20 punten toe. Chef-kok is S.C. Man. Volgens de website \"Reguliers.net\" was het tevens het eerste Chinese restaurant in Europa dat een ster mocht ontvangen.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Sichuanfood-amsterdam.jpg/960px-Sichuanfood-amsterdam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul2","licence":"CC BY-SA 4.0","leadFile":"Sichuanfood-amsterdam.jpg","views":648,"langs":["nl","zh"],"langNames":{"nl":"Sichuan Food","zh":"四川饭店"},"sourceLanguage":"nl","notFood":"a restaurant"},{"title":"Sichuan pepper","name":"Sichuan pepper","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Sichuan_pepper","prepSummary":"花椒（学名：），又称秦椒、蜀椒（本草经）、川椒或山椒，是芸香科花椒属的一個物種。 花椒形状球形，椒皮外表红楬色，曬乾後呈黑色。有龜裂纹，顶端开裂。内含种子一粒，圆形，有光泽。花椒含有檸檬烯、香葉醇、異茴香醚、花椒油烯、水芹香烯、香草醇等等挥发性物质。具有独特浓烈香气。 花椒按大小分为大椒，（大椒又称大红袍、狮子头），其果粒大，色艳红或紫红，内皮呈淡黄色。小椒（小椒又称小黄金，色红，粒小，味麻，香味次于大椒。），按采收季节又分为秋椒和伏椒。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Sichuan_pepper.jpg/960px-Sichuan_pepper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt K","licence":"CC BY-SA 4.0","leadFile":"Sichuan_pepper.jpg","views":263591,"langs":["ar","bg","ca","cs","de","et","fa","fr","gu","he","hu","id","is","it","ja","jv","ko","ml","ms","nb","ne","nl","pl","pt","ru","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"فلفل سيتشوان","bg":"Съчуански пипер","ca":"Pebre de Sichuan","cs":"Pepř sečuánský","de":"Szechuanpfeffer","et":"Sichuani pipar","fa":"فلفل سیچوآن","fr":"Poivre de Sichuan","gu":"ચીરફળ","he":"פלפל סצ'ואן","hu":"Szecsuani bors","id":"Lada sichuan","is":"Sichuanpipar","it":"Pepe del Sichuan","ja":"花椒","jv":"Mrica Sichuan","ko":"화자오","ml":"സിഷ്വാൻ മുളക്","ms":"Lada Sichuan","ne":"टिमुर","nl":"Szechuanpeper","nb":"Sichuanpepper","pl":"Pieprz syczuański","pt":"Pimenta-de-sichuan","ru":"Сычуаньский перец","sv":"Sichuanpeppar","tr":"Sichuan biberi","uk":"Сичуанський перець","uz":"Sichuan qalampiri","vi":"Tiêu Tứ Xuyên","zh":"四川胡椒"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yuxiang","name":"Yuxiang","country":"China","region":"Sichuan","url":"https://en.wikipedia.org/wiki/Yuxiang","prepSummary":"Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil until fragrant.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Qiezi.jpg/960px-Qiezi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Qiezi.jpg","views":17992,"langs":["es","fr","ga","id","it","ja","jv","ko","ms","nb","pl","pt","ru","sv","zh"],"langNames":{"es":"Yuxiang","fr":"Yuxiang","ga":"Yuxiang","id":"Yuxiang","it":"Yuxiang","ja":"魚香","jv":"Yuxiang","ko":"어향","ms":"Yuxiang","nb":"Yuxiang","pl":"Bakłażany o rybnym aromacie","pt":"Yuxiang","ru":"Юйсян","sv":"Yuxiang (maträtt)","zh":"鱼香"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zhe'ergen","name":"Zhe'ergen","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Zhe'ergen","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Houttuynia_cordata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Houttuynia_cordata.jpg","views":2176,"langs":["bg","cs","de","es","fa","fi","fr","id","it","ja","ko","pl","pt","ru","sv","th","vi","zh"],"langNames":{"bg":"Houttuynia cordata","cs":"Touleň srdčitá","de":"Houttuynia cordata","es":"Houttuynia cordata","fa":"دم مارمولک","fi":"Viherkameleonttilehti","fr":"Houttuynia cordata","id":"Amis-amisan","it":"Houttuynia cordata","ja":"ドクダミ","ko":"약모밀","pl":"Pstrolistka sercowata","pt":"Houttuynia cordata","ru":"Хауттюйния","sv":"Ödleblad","th":"คาวทอง","vi":"Diếp cá","zh":"鱼腥草"},"notFood":"a taxon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Balep","name":"Balep","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Balep","views":1268,"langs":["ko"],"langNames":{"ko":"발레 (음식)"}},{"title":"Balep korkun","name":"Balep korkun","country":"China","region":"Amdo","url":"https://en.wikipedia.org/wiki/Balep_korkun","ingredients":["Tsampa","water","baking powder"],"prepSummary":"Le balep korkun est un type de pain consommé principalement dans le Tibet central. Il est rond, plat et relativement facile à fabriquer.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Balep_korkun%2C_the_Tibetan_bread%2C_photographed_in_Nepal%2C_December_1%2C_2023.jpg/960px-Balep_korkun%2C_the_Tibetan_bread%2C_photographed_in_Nepal%2C_December_1%2C_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC0","leadFile":"Balep_korkun,_the_Tibetan_bread,_photographed_in_Nepal,_December_1,_2023.jpg","views":4968,"langs":["ar","fr","id","nl","vi"],"langNames":{"ar":"بالب كوركون","fr":"Balep korkun","id":"Balep korkun","nl":"Balep korkun","vi":"Balep korkun"},"sourceLanguage":"fr"},{"title":"Cheser mog","name":"Cheser mog","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Cheser_mog","views":538},{"title":"Chetang Goiche","name":"Chetang Goiche","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Chetang_Goiche","views":185},{"title":"Dre-si","name":"Dre-si","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Dre-si","views":626},{"title":"Gyabrag","name":"Gyabrag","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Gyabrag","ingredients":["Barley flour","yak butter","cheese curds","sugar"],"prepSummary":"Dans la cuisine tibétaine, le gyabrag est une crêpe faite de farine d'orge, de beurre de yack, de fromage en grains sec et de sucre.","views":1225,"langs":["fr"],"langNames":{"fr":"Gyabrag"},"sourceLanguage":"fr"},{"title":"Gyaho","name":"Gyaho","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Gyaho","course":"Main","views":261},{"title":"Khapse","name":"Khapse","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Khapse","ingredients":["Flour","butter or oil","sugar"],"prepSummary":"Khapse, ook wel zhero, is een Tibetaans biscuit. Khapse wordt traditioneel tijdens losar gebakken, het Tibetaans nieuwjaar. Het deeg voor khapse wordt meestal gemaakt met bloem, eieren, boter en suiker. Het deeg wordt in verschillende vormen en groottes wordt gekneed. Het meest voorkomend zijn kleine stukjes in een gedraaide rechthoekige vorm die zich het makkelijks laten serveren aan de gasten. Er bestaan ook meer bewerkelijke vormen, zoals suikergebakken platte schijven of grote verlengde holle kokers die gebruikt worden als decoratie. Wanneer het deeg is gevormd, wordt het gefrituurd waardo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Khapse.JPG/960px-Khapse.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lillottama","licence":"CC BY-SA 4.0","leadFile":"Khapse.JPG","views":3656,"langs":["bn","ca","ko","ne","nl","pa","ta"],"langNames":{"bn":"খাপসে","ca":"Khapsey","ko":"캅세","ne":"खप्से","nl":"Khapse","pa":"ਖਪਸੇ","ta":"காப்சே"},"sourceLanguage":"nl"},{"title":"Lowa Khatsa","name":"Lowa Khatsa","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Lowa_Khatsa","views":385},{"title":"Papza Mogu","name":"Papza Mogu","country":"China","region":"Tibet","url":"https://en.wikipedia.org/wiki/Papza_Mogu","ingredients":["dough","butter","brown sugar","curd cheese"],"views":551,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Samkham Papleg","name":"Samkham Papleg","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Samkham_Papleg","views":351},{"title":"Sepen (sauce)","name":"Sepen (sauce)","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Sepen_(sauce)","views":983},{"title":"Sha Shingbee","name":"Sha Shingbee","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Sha_Shingbee","views":366},{"title":"Shab Tra","name":"Shab Tra","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Shab_Tra","views":266},{"title":"Sikkimese cuisine","name":"Sikkimese cuisine","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Sikkimese_cuisine","prepSummary":"En la gastronomía de Sikkim, en el noreste de la India, el arroz es un alimento básico y los alimentos fermentados constituyen tradicionalmente una parte importante de la cocina.La cocina india es popular, ya que Sikkim es el único estado de la India con una mayoría étnica los indios Gorkhas. Muchos restaurantes en Sikkim sirven varios tipos de cocina nepalí, como las cocinas Limbu, Newa y Thakali. La gastronomía tibetana también ha influido en la cocina sikkimesa. La combinación de varias cocinas ha dado como resultado una cocina específica.","views":6855,"langs":["ar","bn","es","fa","hi","id","ml","ne","pa","te","th"],"langNames":{"ar":"المطبخ السيكيمي","bn":"সিকিমের রন্ধনশৈলী","es":"Gastronomía de Sikkim","fa":"آشپزی سیکیمی","hi":"सिक्किम का खाना","id":"Hidangan Sikkim","ml":"സിക്കിമീസ് ഭക്ഷണവിഭവങ്ങൾ","ne":"सिक्किमी व्यञ्जन","pa":"ਸਿੱਕੀਮੀ ਪਕਵਾਨ","te":"సిక్కిం వంటకాలు","th":"อาหารสิกขิม"},"sourceLanguage":"es"},{"title":"Sokham Bexe","name":"Sokham Bexe","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Sokham_Bexe","views":995},{"title":"Sweet sour and spicy vegetable gravy","name":"Sweet sour and spicy vegetable gravy","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Sweet_sour_and_spicy_vegetable_gravy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/TibetanFood.JPG/960px-TibetanFood.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User: (WT-shared) Jpatokal at wts wikivoyage","licence":"CC BY-SA 4.0","leadFile":"TibetanFood.JPG","views":437},{"title":"Thue (food)","name":"Thue (food)","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Thue_(food)","views":833},{"title":"Tingmo","name":"Tingmo","country":"China","region":"Tibet","url":"https://en.wikipedia.org/wiki/Tingmo","prepSummary":"El tingmo es un pan cocido al vapor propio de la gastronomía del Tíbet. A veces se le describe como panecillo al vapor, y es similar a los flower rolls chinos. No contiene ningún tipo de relleno. Un tingmo con algún relleno como ser carne de ternera, cerdo o pollo es denominado momo. Para prepararlos se mezcla harina de trigo (200g) con aceite(2 cucharadas) y agua (2 tazas), se agrega polvo de hornear (2 cucharadas) y se deja reposar un rato. Se toman pedazos de la masa y se retuercen y modelan hasta darle forma de flor. Posteriormente se los coloca en una placa engrasada dentro de un vapor","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Tingmo_or_Ting_Momo.JPG/960px-Tingmo_or_Ting_Momo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sumit Surai","licence":"CC BY-SA 4.0","leadFile":"Tingmo_or_Ting_Momo.JPG","views":13333,"langs":["bn","de","es"],"langNames":{"bn":"টিংমো","de":"Tingmo","es":"Tingmo"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tsam-thuk","name":"Tsam-thuk","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Tsam-thuk","views":591},{"title":"Xogoi Momo","name":"Xogoi Momo","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Xogoi_Momo","ingredients":["Potatoes","minced meat","bread crumbs"],"views":805},{"title":"Zhoima Mogu","name":"Zhoima Mogu","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Zhoima_Mogu","views":223},{"title":"Zhoixo","name":"Zhoixo","country":"China","region":"Tibetan","url":"https://en.wikipedia.org/wiki/Zhoixo","ingredients":["Yogurt","ginseng"],"views":586},{"title":"Da jiu-jia","name":"Da jiu-jia","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Da_jiu-jia","ingredients":["Meat (usually pork belly)","Erkuai","Spinach","Soy Sauce","Egg"],"prepSummary":"腾冲大救驾是中國雲南腾冲市當地的一种菜餚，其做法是将饵块切成薄片后，与猪肉、鸡蛋、酱油及蔬菜一同翻炒。这道菜肴通常配汤食用，亦可单独单独食用。這道菜號稱與永历帝有關，有人聲稱永历帝逃到雲南後在騰衝停留期間，筋疲力尽、饥肠辘辘，他向一戶農家求食，農家主人用餌塊、火腿、雞蛋和蔬菜為永历帝做了一頓飯。永曆帝食後感嘆道：「這真是救駕餌塊啊！」","course":"Main Course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/%E8%85%BE%E5%86%B2%E5%A4%A7%E6%95%91%E9%A9%BE_-_2023-08-02.jpg/960px-%E8%85%BE%E5%86%B2%E5%A4%A7%E6%95%91%E9%A9%BE_-_2023-08-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"瑞丽江的河水","licence":"CC BY-SA 4.0","leadFile":"腾冲大救驾_-_2023-08-02.jpg","views":866,"langs":["zh"],"langNames":{"zh":"腾冲大救驾"},"sourceLanguage":"zh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lufu (food)","name":"Lufu (food)","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Lufu_(food)","views":2067,"langs":["fa"],"langNames":{"fa":"لوفو"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tam Jai Noodle","name":"Tam Jai Noodle","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Tam_Jai_Noodle","prepSummary":"譚仔為香港一間米線連鎖食店，首創車仔麵式麻辣米線。2008年，因經營理念不同而分成細姐夫婦、五哥之「譚仔雲南米線」和三哥、六哥之「譚仔三哥米線」各自營運發展。2017年，兩家均先後全數出售予日資。 2018年，東利多成立譚仔國際有限公司（Tam Jai International Company Ltd.），總部位於香港，亦於新加坡及深圳設辦事處。2021年10月7日，譚仔國際於港交所上市，曾用編號2217，上市價為每股3.33港元。 2025年2月，東利多提出以每股1.58港元私有化譚仔國際。 譚仔國際的多品牌組合包括「譚仔雲南米線」、「譚仔三哥米線」和國際品牌「譚仔香港米線」，以及在香港特許經營或授權的日本餐飲品牌「丸亀製麵」及「山牛」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/HK_TST_East_%E5%B9%B8%E7%A6%8F%E4%B8%AD%E5%BF%83_Energy_Plaza_%E8%AD%9A%E4%BB%94%E9%9B%B2%E5%8D%97%E7%B2%89%E7%B7%9A_Chinese_noodle_shop_LED_sign.JPG/960px-HK_TST_East_%E5%B9%B8%E7%A6%8F%E4%B8%AD%E5%BF%83_Energy_Plaza_%E8%AD%9A%E4%BB%94%E9%9B%B2%E5%8D%97%E7%B2%89%E7%B7%9A_Chinese_noodle_shop_LED_sign.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wyuekmom","licence":"CC BY-SA 3.0","leadFile":"HK_TST_East_幸福中心_Energy_Plaza_譚仔雲南粉線_Chinese_noodle_shop_LED_sign.JPG","views":9078,"langs":["zh"],"langNames":{"zh":"譚仔國際"},"sourceLanguage":"zh","notFood":"a company","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Xuanwei ham","name":"Xuanwei ham","country":"China","region":"Yunnan","url":"https://en.wikipedia.org/wiki/Xuanwei_ham","prepSummary":"Mostly the pigs of the Wujin breed from the Xuanwei district are used to make Xuanwei ham because of the high body fat content and muscle quality. During the processing of Xuanwei ham, the green legs are salted three times before put in a ventilated chamber for 8–12 months. Certain molds have been found to alter the flavor of the ham, the most predominant were the members of the genera Penicillium and Aspergillus, Eight species of Aspergillus were found including A. fumigates which account for more than one third of all Aspergillus, and four species of Penicillium were discovered.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Xuanwei_ham.jpg/960px-Xuanwei_ham.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin","licence":"CC BY-SA 4.0","leadFile":"Xuanwei_ham.jpg","views":4846,"langs":["zh"],"langNames":{"zh":"宣威火腿"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Curry fish ball","name":"Curry fish ball","country":"China","region":"Hong Kong seafood","url":"https://en.wikipedia.org/wiki/Curry_fish_ball","ingredients":["Fish ball","curry sauce"],"prepSummary":"咖喱魚蛋是源於香港的一種街頭小吃，早於1950年代已有路邊熟食攤檔販賣。魚蛋原本只是使用廉價的鯊魚、九棍等平價魚類製作，很多時還會加入麵粉減低成本，但浸泡在加有椰漿的咖喱汁一起烹煮後，魚蛋有咖喱的辛辣味道之餘還帶有椰香，變得美味可口，吃前可按個人喜好加些海鮮醬或辣椒醬，便成為一種香港經典小吃，令不少中外人士為其傾倒，更有知名網站稱它是其中一種「香港不能欠缺的美食」","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Fishball.jpg/960px-Fishball.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wing11803","licence":"CC BY-SA 4.0","leadFile":"Fishball.jpg","views":1606,"langs":["zh"],"langNames":{"zh":"咖哩魚蛋"},"sourceLanguage":"zh"},{"title":"Kam Wing Tai Fish Balls","name":"Kam Wing Tai Fish Balls","country":"China","region":"Hong Kong seafood","url":"https://en.wikipedia.org/wiki/Kam_Wing_Tai_Fish_Balls","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Kam_Wing_Tai_Fishballs.jpg/960px-Kam_Wing_Tai_Fishballs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"UKWikiGuy","licence":"CC BY-SA 4.0","leadFile":"Kam_Wing_Tai_Fishballs.jpg","views":1128},{"title":"Ao Yun","name":"Ao Yun","country":"China","url":"https://en.wikipedia.org/wiki/Ao_Yun","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/%E6%A2%85%E9%87%8C%E9%9B%AA%E5%B1%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Charlie fong","licence":"Public domain","leadFile":"梅里雪山.jpg","views":6925},{"title":"Changyu","name":"Changyu","country":"China","url":"https://en.wikipedia.org/wiki/Changyu","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/Chateau-Changyu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Canuckpilot","licence":"CC BY-SA 4.0","leadFile":"Chateau-Changyu.jpg","views":4110,"langs":["fr","zh"],"langNames":{"fr":"Changyu","zh":"张裕葡萄酒"},"notFood":"a business"},{"title":"Chateau Changyu–Moser XV","name":"Chateau Changyu–Moser XV","country":"China","url":"https://en.wikipedia.org/wiki/Chateau_Changyu%E2%80%93Moser_XV","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/CCMXV_photo_chateau_and_fountain.jpg/960px-CCMXV_photo_chateau_and_fountain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicstricsmith","licence":"CC BY-SA 4.0","leadFile":"CCMXV_photo_chateau_and_fountain.jpg","views":1723},{"title":"Great Wall Wine","name":"Great Wall Wine","country":"China","url":"https://en.wikipedia.org/wiki/Great_Wall_Wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Winery_Great_Wall.jpg/960px-Winery_Great_Wall.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"timquijano","licence":"CC BY 2.0","leadFile":"Winery_Great_Wall.jpg","views":2655,"langs":["uk","zh"],"langNames":{"uk":"Great Wall Wine","zh":"長城葡萄酒"},"notFood":"a business"},{"title":"Tonghua Grape Wine","name":"Tonghua Grape Wine","country":"China","url":"https://en.wikipedia.org/wiki/Tonghua_Grape_Wine","prepSummary":"通化葡萄酒股份有限公司，是中华人民共和国吉林省通化市的一家葡萄酒酿造公司，從事生產、銷售葡萄酒等產品。该公司前身为创立于1937年的通化葡萄酒株式会社，主要產品有「國宴1959」、「通化冰酒」、「紅酒」等品牌。1990年代，東寶實業集團入股该公司，并于2001年1月在上海證券交易所股份上市。","views":583,"langs":["zh"],"langNames":{"zh":"通化葡萄酒"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Emma Gao","name":"Emma Gao","country":"China","region":"Chinese winemakers","url":"https://en.wikipedia.org/wiki/Emma_Gao","views":2674,"notFood":"a person"},{"title":"Yao Ming","name":"Yao Ming","country":"China","region":"Chinese winemakers","url":"https://en.wikipedia.org/wiki/Yao_Ming","prepSummary":"姚明，中国企业家、政治人物与退役籃球運動員，生于上海市徐汇区，祖籍江蘇吳江，曾效力于中国篮球职业联赛（CBA）上海大鯊魚籃球俱樂部和美國國家籃球協會（NBA）侯斯頓火箭，外號「小巨人」与「移動長城」（The Walking Great Wall），并且是90年代末至21世纪之初中國國家籃球隊长期主力队员。退役後一度出任中國籃球協會主席。 姚明职业生涯起步于中國籃球協會（CBA）的上海大鯊魚效力了五年。2001夺得CBA常规赛最有價值球員及联赛最有价值球员分别三次当选CBA篮板王以及CBA盖帽王，二次当选CBA扣篮王。1998年4月，姚明首次入选王非执教的国家队，自此直至2008年退出国家队前均为国家队常客。 姚明是中国最具影响力的人物之一，同时也是世界最知名的华人运动员之一。2009年，姚明收购上海男篮，成为上海大鲨鱼篮球俱乐部老板。2011年7月20日，姚明正式宣佈退役。2016年11月22日，姚明出任CBA聯盟副董事长。2017年2月，姚明當選為中國籃球協會主席。2016年4月4日，姚明與前NBA球星沙奎爾·奧尼爾和艾倫·艾弗森一同入選奈史密斯籃球名人紀念堂，他也是首位入選也是迄今为止唯一入选名人堂的亚洲球員。2024年10月31日，姚明辞去中国篮球协会主席。 姚明为现任亚洲篮球联合会主席，全国青联副主席、中职联篮球俱乐部（北京）股份有限公司董事长兼总经理。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Yao_Ming_in_2014_%28cropped%29.jpg/960px-Yao_Ming_in_2014_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"World Travel & Tourism Council","licence":"CC BY 2.0","leadFile":"Yao_Ming_in_2014_(cropped).jpg","views":1040033,"langs":["ar","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hr","hu","hy","id","is","it","ja","jv","ka","ko","lt","lv","mg","ms","nb","nl","pl","pt","ru","sr","sv","ta","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"ياو مينغ","az":"Yao Min","bg":"Яо Мин","ca":"Yao Ming","cs":"Jao Ming","da":"Yao Ming","de":"Yao Ming","el":"Γιάο Μινγκ","es":"Yao Ming","et":"Yao Ming","eu":"Yao Ming","fa":"یائو مینگ","fi":"Yao Ming","fr":"Yao Ming","gl":"Yao Ming","he":"יאו מינג","hr":"Yao Ming","hu":"Jao Ming","hy":"Յաո Մինգ","id":"Yao Ming","is":"Yao Ming","it":"Yao Ming","ja":"姚明","jv":"Yao Ming","ka":"იაო მინი","ko":"야오밍","lt":"Yao Ming","lv":"Jao Mins","mg":"Yao Ming","ms":"Yao Ming","nl":"Yao Ming","nb":"Yao Ming","pl":"Yao Ming","pt":"Yao Ming","ru":"Яо Мин","sr":"Јао Минг","sv":"Yao Ming","ta":"யாவ் மிங்","th":"เหยา หมิง","tr":"Yao Ming","uk":"Яо Мін","uz":"Yao Min","vi":"Diêu Minh","zh":"姚明"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Changli County","name":"Changli County","country":"China","url":"https://en.wikipedia.org/wiki/Changli_County","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Changli%2C_Qinhuangdao%2C_Hebei%2C_China_-_panoramio_-_Matthew_Summerton_%283%29.jpg/960px-Changli%2C_Qinhuangdao%2C_Hebei%2C_China_-_panoramio_-_Matthew_Summerton_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matthew Summerton","licence":"CC BY-SA 3.0","leadFile":"Changli,_Qinhuangdao,_Hebei,_China_-_panoramio_-_Matthew_Summerton_(3).jpg","views":1559,"langs":["de","es","fa","fi","fr","it","ja","ko","nb","ru","sv","ur","vi","zh"],"langNames":{"de":"Changli","es":"Changli","fa":"شهرستان چانگلی","fi":"Changli","fr":"Xian de Changli","it":"Contea di Changli","ja":"昌黎県","ko":"창리현","nb":"Changli","ru":"Чанли","sv":"Changli","ur":"چانگلی کاؤنٹی","vi":"Xương Lê","zh":"昌黎县"}},{"title":"Huailai County","name":"Huailai County","country":"China","url":"https://en.wikipedia.org/wiki/Huailai_County","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/JOY_Paradise_Huailai_%2820160627103109%29.jpg/960px-JOY_Paradise_Huailai_%2820160627103109%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"JOY_Paradise_Huailai_(20160627103109).jpg","views":1980,"langs":["de","es","fa","fr","it","ja","ko","nb","ru","sv","ur","vi","zh"],"langNames":{"de":"Huailai","es":"Huailai","fa":"شهرستان هوایلای","fr":"Xian de Huailai","it":"Contea di Huailai","ja":"懐来県","ko":"화이라이현","nb":"Huailai","ru":"Хуайлай","sv":"Huailai","ur":"ہوایلای کاؤنٹی","vi":"Hoài Lai","zh":"怀来县"}},{"title":"Ningxia wine","name":"Ningxia wine","country":"China","url":"https://en.wikipedia.org/wiki/Ningxia_wine","views":3374},{"title":"Korean cuisine","name":"Korean cuisine","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_cuisine","prepSummary":"한국 요리(韓國料理)는 한국인이 한국 문화의 전통 속에서 사용한 식재료와 조리법으로 만들어진 요리이다. 흔히 한식(韓食)이라 부르며 한국 음식(韓國飮食)이라 하기도 한다. 남북분단이후 대한민국은 한반도, 한민족, 한복과 같이 한국을 바탕에 둔 명칭을 사용하는데 반해, 조선민주주의인민공화국은 조선반도, 조선민족, 조선옷과 같이 조선에 바탕을 둔 명칭을 사용하며 요리 역시 조선 요리(朝鮮料理)라는 명칭으로 부르고 있다. 분단 이후의 상황을 반영하면 현대의 한국 요리는 대한민국 요리와 조선민주주의인민공화국 요리로 나눌 수 있다. 이미 한국의 구석기 시대부터 불을 이용한 요리가 시작되었으므로 한국 요리의 역사 역시 선사시대 때부터 시작되었을 것이다 특히 한국의 음식은 다양한 맛과 색의 조화를 중시하며 융합을 이루어왔다. 이러한 경향은 오늘날에도 이어져 전통적인 한국 요리에 현대적 요소를 융합하려는 시도가 계속되고 있고 근대 이후 외국에서 도입된 요리마저 한국적인 것으로 토착화 하여 한식으로 취급되기도 한다. 예를 들어 양념치킨은 미국의 프라이드치킨에서 출발하여 한국식 양념과 융합되면서 이제 세계적으로 한국식 프라이드치킨으로 인식된다. 한국인 스스로는 보다 전통적 조","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Han-jeongsik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TheDream 더 드림 더드림","licence":"CC BY-SA 2.5","leadFile":"Han-jeongsik.jpg","views":148871,"langs":["ar","az","bg","ca","cs","de","es","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ka","ko","lt","ms","nb","nl","or","pl","pt","ro","ru","sr","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"مطبخ كوري","az":"Koreya mətbəxi","bg":"Корейска кухня","ca":"Gastronomia de Corea","cs":"Korejská kuchyně","de":"Koreanische Küche","es":"Gastronomía de Corea","fa":"آشپزی کره‌ای","fi":"Korealainen keittiö","fr":"Cuisine coréenne","gl":"Gastronomía de Corea","he":"המטבח הקוריאני","hu":"Koreai konyhaművészet","hy":"Կորեական խոհանոց","id":"Hidangan Korea","it":"Cucina coreana","ja":"朝鮮料理","jv":"Olahan Koréa","ka":"კორეული სამზარეულო","ko":"한국 요리","lt":"Korėjietiška virtuvė","ms":"Masakan Korea","nl":"Koreaanse keuken","nb":"Det koreanske kjøkken","or":"କୋରିଆର ରନ୍ଧନକଳା","pl":"Kuchnia koreańska","pt":"Culinária da Coreia","ro":"Bucătăria coreeană","ru":"Корейская кухня","sr":"Корејска кухиња","sv":"Koreanska köket","ta":"கொரிய உணவு","th":"อาหารเกาหลี","tl":"Lutuing Koreano","tr":"Kore mutfağı","uk":"Корейська кухня","uz":"Koreya oshxonasi","vi":"Ẩm thực Triều Tiên","zh":"韓國料理"},"sourceLanguage":"ko"},{"title":"Korean regional cuisine","name":"Korean regional cuisine","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_regional_cuisine","prepSummary":"한국의 향토음식 또는 향토요리는 지역의 기후, 지형, 농산물, 어업 여건 등에 따라 발달한 각 지방 고유의 전통 음식을 말한다. 한국은 삼면이 바다로 둘러싸이고 산지가 많아 지역별 식재료와 조리법이 다양하며, 남북 간 기후 차이로 인해 음식의 간과 맛에도 뚜렷한 차이를 보인다.","views":5718,"langs":["ar","id","it","ko","ru","uk"],"langNames":{"ar":"مطبخ كوري إقليمي","id":"Hyangto eumsik","it":"Cucine locali coreane","ko":"한국의 향토음식","ru":"Корейская региональная кухня","uk":"Корейська регіональна кухня"},"sourceLanguage":"ko"},{"title":"History of Korean cuisine","name":"History of Korean cuisine","country":"South Korea","region":"Buddhist","url":"https://en.wikipedia.org/wiki/History_of_Korean_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/KOCIS_Korean_meal_table_%284553953910%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_Korean_meal_table_(4553953910).jpg","views":2358},{"title":"Anjeunbaengi wheat","name":"Anjeunbaengi wheat","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Anjeunbaengi_wheat","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d9/Anjeunbaengi_wheat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"YoonHee Park","licence":"CC BY 2.0 kr","leadFile":"Anjeunbaengi_wheat.jpg","views":648,"langs":["ko"],"langNames":{"ko":"앉은뱅이밀"}},{"title":"Anju (food)","name":"Anju (food)","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Anju_(food)","ingredients":["various"],"prepSummary":"안주(按酒)란 술을 마실 때에 곁들여 먹는 음식이다. 한자를 보면 按(누를 안)과 酒(술 주)로 '술을 누른다' 즉, 술과 함께 먹음으로서 술기운을 누르는 역할을 한다. 서양의 많은 국가와 비교했을 때 술과 함께 안주를 꼭 먹는 안주문화가 동북아에는 만연하다. 이는 단순히 식사를 위한 음식이나 주요리와 먹는 반찬과는 달리 술과 먹는다는 점에서 차이가 있다. 술을 안주 없이 먹을 경우 접두사 \"강-\"이 주류명 앞에 쓰인다. 이를테면 소주를 안주 없이 먹으면 \"강소주\"(-燒酒)라고 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Korean_cuisine-Bulgogi-Nakji_bokkeum.jpg/960px-Korean_cuisine-Bulgogi-Nakji_bokkeum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"L. W. Yang","licence":"CC BY 2.0","leadFile":"Korean_cuisine-Bulgogi-Nakji_bokkeum.jpg","views":18277,"langs":["es","fr","hu","id","it","ko","nl","sv","tr","zh"],"langNames":{"es":"Anju (gastronomía)","fr":"Anju (gastronomie)","hu":"Andzsu (étel)","id":"Anju (makanan)","it":"Anju (gastronomia)","ko":"안주 (음식)","nl":"Anju (gerecht)","sv":"Anju (mat)","tr":"Anju (yemek)","zh":"下酒小吃"},"sourceLanguage":"ko"},{"title":"Banchan","name":"Banchan","country":"South Korea","region":"Banchan","url":"https://en.wikipedia.org/wiki/Banchan","prepSummary":"반찬(飯饌, )은 한국 요리에서 밥과 함께 먹는 부식이다. 반찬은 주로 종지보다 조금 넓고 평평한 종발 정도 크기의 그릇이나 접시에 담아 낸다. 가장 대표적인 반찬으로는 김치가 있다. 밥과 국은 개인당 한 그릇씩 놓고 먹는 데 비하여, 반찬은 주로 식탁 중앙에 늘어놓고 다른 사람들과 함께 먹는다. 하지만 사람들이 위생에 대해 민감해지고 생활 양식이 변해감에 따라 따로 덜어 먹을 수 있도록 개인 접시를 사용하는 경우도 많이 늘었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Banchan.jpg/960px-Banchan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Banchan.jpg","views":76449,"langs":["az","bn","ca","de","es","fr","hu","id","it","ja","jv","ko","lt","ms","nl","pt","ru","sv","tl","tr","uk","vi","zh"],"langNames":{"az":"Bançan","bn":"বানচান","ca":"Banchan","de":"Banchan","es":"Banchan","fr":"Banchan","hu":"Pancshan","id":"Banchan","it":"Banchan","ja":"パンチャン","jv":"Banchan","ko":"반찬","lt":"Bančan","ms":"Banchan","nl":"Banchan","pt":"Banchan","ru":"Панчхан","sv":"Banchan","tl":"Banchan","tr":"Banchan","uk":"Панчхан","vi":"Banchan","zh":"飯饌"},"sourceLanguage":"ko"},{"title":"Bibimbap","name":"Bibimbap","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Bibimbap","prepSummary":"Bibimbap uses various ingredients. Common vegetables include julienned oi (cucumber), aehobak (courgette/zucchini), mu (radish), mushrooms, doraji (bellflower root), gim (seaweed), spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so adjacent colors complement each other.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Dolsot-bibimbap.jpg/960px-Dolsot-bibimbap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sous Chef","licence":"CC BY 2.0","leadFile":"Dolsot-bibimbap.jpg","views":282676,"langs":["ar","az","bg","bn","ca","cs","da","de","el","es","eu","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","kk","ko","lt","ms","nb","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"بيبيمباب","az":"Bibimbap","bg":"Бибимбап","bn":"বিবিমবাপ","ca":"Bibimbap","cs":"Pibimbap","da":"Bibimbap","de":"Bibimbap","el":"Μπίμπιμπαπ","es":"Bibimbap","eu":"Bibimbap","fa":"بیبیم بپ","fi":"Bibimbap","fr":"Bibimbap","gl":"Bibimbap","he":"ביבימבאפ","hu":"Pibimbap","hy":"Պիբիմպապ","id":"Bibimbap","it":"Bibimbap","ja":"ビビンバ","jv":"Bibimbap","kk":"Пибимпап","ko":"비빔밥","lt":"Bibimbap","ms":"Bibimbap","nl":"Bibimbap","nb":"Bibimbap","pl":"Bibimbap","pt":"Bibimbap","ro":"Bibimbap","ru":"Пибимпап","sv":"Bibimbap","th":"พีบิมบับ","tl":"Bibimbap","tr":"Bibimbap","uk":"Пібімпап","uz":"Pibimpap","vi":"Bibimbap","zh":"朝鮮拌飯"}},{"title":"Black adzuki bean","name":"Black adzuki bean","country":"South Korea","url":"https://en.wikipedia.org/wiki/Black_adzuki_bean","prepSummary":"검은팥은 껍질 색이 검은 팥이다. 검정팥, 흑두(黑豆), 흑소두(黑小豆)로도 부른다. 붉은 팥보다 껍질이 얇아 벗기기 쉬운 검은팥을 거피팥으로 부르기도 한다. 거피한 팥은 흰색으로, 떡고물이나 개피떡 등에 들어가는 팥소를 만들 때 쓴다.","views":2854,"langs":["ko"],"langNames":{"ko":"검은팥"},"sourceLanguage":"ko"},{"title":"Black garlic","name":"Black garlic","country":"South Korea","url":"https://en.wikipedia.org/wiki/Black_garlic","prepSummary":"Black garlic is produced when heads of garlic or separated cloves are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). The cloves turn black and develop a sticky date-like texture. These may have relevance in black garlic production. Black garlic is different from black garlic oil (māyu) which is unfermented garlic cooked in oil on a stove.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Black_garlic.jpg/960px-Black_garlic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Foodista","licence":"CC BY 2.0","leadFile":"Black_garlic.jpg","views":126291,"langs":["as","bn","ca","cs","el","es","et","fa","fr","he","hi","hu","id","it","ja","jv","ko","nl","pl","ru","sk","ta","uk","vi","zh"],"langNames":{"as":"ক’লা নহৰু","bn":"কালো রসুন","ca":"All negre","cs":"Černý česnek","el":"Μαύρο σκόρδο","es":"Ajo negro (alimento)","et":"Must küüslauk","fa":"سیر سیاه","fr":"Ail noir","he":"שום שחור","hi":"काला लहसुन","hu":"Fekete fokhagyma","id":"Bawang hitam","it":"Aglio nero","ja":"黒ニンニク","jv":"Bawang ireng","ko":"흑마늘","nl":"Zwarte knoflook","pl":"Czarny czosnek","ru":"Чёрный чеснок","sk":"Čierny cesnak","ta":"கரும்பூண்டு","uk":"Чорний часник","vi":"Tỏi đen","zh":"黑蒜"}},{"title":"Buldak Ramen","name":"Buldak Ramen","country":"South Korea","url":"https://en.wikipedia.org/wiki/Buldak_Ramen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Buldak_Ramen_20210114_004.jpg/960px-Buldak_Ramen_20210114_004.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mobius6","licence":"CC BY-SA 4.0","leadFile":"Buldak_Ramen_20210114_004.jpg","views":158825,"langs":["ar","az","de","fr","ja","jv","kk","ko","ru","th","uz","zh"],"langNames":{"ar":"بولداك رامين","az":"Buldak","de":"Hot Chicken Flavor Ramen","fr":"Buldak ramen","ja":"ブルダック炒め麺","jv":"Ramén rasa pitik pedhes","kk":"Buldak кеспесі","ko":"불닭볶음면","ru":"Buldak","th":"พุลดักโบกึมมย็อน","uz":"Buldak Ramen","zh":"火鸡面"}},{"title":"Bulgogi","name":"Bulgogi","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Bulgogi","ingredients":["Beef"],"prepSummary":"Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Ribeye is also commonly used due to its tenderness and easy slicing. Besides beef, chicken and pork bulgogi are also common. Pork belly, or samgyeopsal in Korean, is a popular cut for pork bulgogi--much like the ribeye, it is tender and fatty, which can give the meat a better taste. Before cooking, bulgogi meat is marinated to enhance its flavor and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, ground black pepper, and other ingredients such as scallions, ginger, onions, New World peppers, or mushrooms, especially white button mushrooms or matsutake.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Bulgogi_2.jpg/960px-Bulgogi_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Bulgogi_2.jpg","views":181434,"langs":["ar","az","cy","da","de","es","fa","fi","fr","hu","hy","id","it","ja","jv","ka","kk","ko","ms","nb","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"بولجوجي","az":"Bulqogi","cy":"Bulgogi","da":"Bulgogi","de":"Bulgogi","es":"Bulgogi","fa":"بولگوگی","fi":"Bulgogi","fr":"Bulgogi","hu":"Pulgogi","hy":"Պուլկոգի","id":"Bulgogi","it":"Bulgogi","ja":"プルコギ","jv":"Bulgogi","ka":"ბულგოგი","kk":"Пулькоги","ko":"불고기","ms":"Bulgogi","nl":"Bulgogi","nb":"Bulgogi","pl":"Bulgogi","pt":"Bulgogi","ro":"Bulgogi","ru":"Пулькоги","sv":"Bulgogi","th":"พุลโกกี","tl":"Bulgogi","tr":"Bulgogi","uk":"Пулькогі","uz":"Pulkogi","vi":"Bulgogi","zh":"韓式烤牛肉"}},{"title":"Bureom","name":"Bureom","country":"South Korea","region":"Korean New Year foods","url":"https://en.wikipedia.org/wiki/Bureom","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Ogokbap_namul_bureom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"KOCIS (Korean Culture and Information Service)","licence":"KOGL Type 1","leadFile":"Ogokbap_namul_bureom.jpg","views":1099,"langs":["bn","es","ko"],"langNames":{"bn":"বুরিয়োম","es":"Bureom","ko":"부럼"}},{"title":"Chili powder","name":"Chili powder","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chili_powder","prepSummary":"고춧가루는 고추를 말려서 빻은 가루이다. 고춧가루는 미국(텍스멕스 포함), 중국, 인도, 한국, 멕시코, 포르투갈, 태국 등 수많은 요리에 사용된다. 고춧가루는 미국 칠리의 주된 조미료이다..그동안 고추는 임진왜란이 일어났던 해에 일본으로부터 전래되어 우리나라에 들어왔다고 주장하는 설이 통상적으로 받아들여지고 있었다. 그러나 일본의 다수의 문헌에는 오히려 고추가 임진왜란때 우리나라로부터 전래되었다고 나와있음에도 불구하고 우리나라에 이미 존재하고 있던 고추를 잘못된 인식으로 인해 우리나아 대표적인 식품인 김치, 고추장 등이 WIP(세계지적재산권협의기구)를 통하여 세계 문화유산에 등재되거나, 세계적인 식품으로 발전하는데 있어서 문화적 뒷받침이 안되어 많은 어려움이 있었다. 한국식품연구원(원장 이무하) 권대영 박사 연구팀은 한국학중앙연구원 정경란 책임연구원과 함께 꾸준한 탐구와 고문헌등 전국의 주요자료를 수집 분석하여 우리나라에서 임진왜란 훨씬 이전에 고추가 존재하였다는 학설자료를 밝혀내는 국가적 쾌거를 이루어 냈다.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/00/BolivianChilePowder2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User JoeCarrasco on en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"BolivianChilePowder2.JPG","views":61787,"langs":["ar","de","es","fa","fr","ha","id","it","ja","jv","ko","mr","ms","nl","sv","ta","vi","zh"],"langNames":{"ar":"مسحوق الفلفل","de":"Chilipulver","es":"Chile en polvo","fa":"پودر چیلی","fr":"Chili (mélange d'épices)","ha":"Chili foda","id":"Cabai bubuk","it":"Peperoncino in polvere","ja":"チリパウダー","jv":"Bubuk lombok","ko":"고춧가루","mr":"तिखट","ms":"Serbuk cili","nl":"Chilipoeder","sv":"Chilipulver","ta":"மிளகாய்ப் பொடி","vi":"Bột ớt","zh":"辣椒粉"},"sourceLanguage":"ko"},{"title":"Chili thread","name":"Chili thread","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Chili_thread","ingredients":["Chili peppers"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Chili_threads.jpg/960px-Chili_threads.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peter Drache","licence":"CC0","leadFile":"Chili_threads.jpg","views":8591,"langs":["fa","ko"],"langNames":{"fa":"رشته تند","ko":"실고추"}},{"title":"Daeryeong Suksu","name":"Daeryeong Suksu","country":"South Korea","url":"https://en.wikipedia.org/wiki/Daeryeong_Suksu","prepSummary":"대령숙수(待令熟手)는 조선시대 궁중의 남자 조리사를 일컫는 말이다. 대령(待令)이란 왕명을 기다린다는 뜻이고 숙수(熟手)는 요리사란 뜻이다. 이들은 궁중음식을 맡은 이조(吏曹) 사옹원(司饔院)에 속해 있었으며 총책임자는 정3품의 제거였고 그 밑에 재부, 선부, 조부, 임부, 팽부 들이 각 수라간(水剌間) 조리를 책임지고 있었다. 이들은 모두 종6품에서 종9품까지의 품계를 지닌 조리 기술자였다. 대령숙수는 세습(世襲)에 의해 대대로 이어졌고, 궁 밖에 살면서 궁중의 잔치인 진연(進宴)이나 진찬 때 입궐해 음식을 만들었다. 임금의 수라상은 평소에는 소주방(내소주방,외소주방)(燒廚房)에서 만들었고, 진연과 같은 큰 잔치 때에는 가가(假家)를 지어서 음식을 만들었다. 나라의 잔치 때에는 숙설청(熟設廳)에서 잔치의 모든 차비를 하는데, 진연의 경우 진연도감(進宴都監)이 일시적으로 설치되고 숙설소(熟設所, 궁중에서 큰 잔치를 준비하기 위해 임시로 세운 주방)를 세웠다. 숙설소에는 감관이 파견되고 40~50명에 이르는 숙수가 음식을 담당하였다. 구한말 왕조의 몰락으로 고종의 숙수였던 안순환이 1903년 황토마루에 요리집 명월관을 세우면서 일반인에게도 궁중음식이 알려졌다.","views":1545,"langs":["ko","zh"],"langNames":{"ko":"대령숙수","zh":"待令熟手"},"sourceLanguage":"ko"},{"title":"Dak-galbi","name":"Dak-galbi","country":"South Korea","region":"Gangwon-do","url":"https://en.wikipedia.org/wiki/Dak-galbi","ingredients":["Chicken"],"prepSummary":"닭갈비는 대한민국의 대표적인 볶음 요리로, 토막 낸 닭고기를 도톰하게 펴서 고추장, 간장, 마늘, 생강 등으로 만든 양념에 재운 뒤 고구마, 당근, 양배추, 양파, 파, 떡 등의 재료와 함께 철판에 볶아 먹거나 숯불에 구워 먹는 요리이다. 이름과 달리 갈비 자체가 쓰이지 않는다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Korean_cuisine-Dakgalbi-01.jpg/960px-Korean_cuisine-Dakgalbi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by shizu k (shezzz) at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Dakgalbi-01.jpg","views":44518,"langs":["es","fr","hi","id","ja","ko","ms","pa","pt","tl","tr","vi"],"langNames":{"es":"Dak galbi","fr":"Dak-galbi","hi":"फ्राइड चिकन","id":"Dak-galbi","ja":"タッカルビ","ko":"닭갈비","ms":"Dak galbi","pa":"ਡਾਕ-ਗਾਲਬੀ","pt":"Dak-galbi","tl":"Dak galbi","tr":"Dak-galbi","vi":"Dak galbi"},"sourceLanguage":"ko","province":"Chuncheon-si","city":"Chuncheon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Deodeok-gui","name":"Deodeok-gui","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Deodeok-gui","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Korean_cuisine-Deodeok_gui-01.jpg/960px-Korean_cuisine-Deodeok_gui-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alan Chan","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Deodeok_gui-01.jpg","views":1312,"langs":["ko"],"langNames":{"ko":"더덕구이"}},{"title":"Dolsot","name":"Dolsot","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dolsot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Dolsot_bibimbap%2C_Hangang%2C_Paris_001.jpg/960px-Dolsot_bibimbap%2C_Hangang%2C_Paris_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Paris, France","licence":"CC BY 2.0","leadFile":"Dolsot_bibimbap,_Hangang,_Paris_001.jpg","views":10350,"langs":["fr","id","ko","uk","uz"],"langNames":{"fr":"Dolsot","id":"Dolsot","ko":"돌솥","uk":"Долсот","uz":"Janubiy Koreya an'anaviy tosh qozoni \"Tolsot\""}},{"title":"Dosirak","name":"Dosirak","country":"South Korea","region":"Korean peninsula","url":"https://en.wikipedia.org/wiki/Dosirak","prepSummary":"도시락(, )은 간편하게 휴대하여 다닐 수 있도록 만든 한국의 음식을 말한다. 그릇(용기)의 경우 도시락 상자를 참조. 도시락에 넣을 음식은 여행 중에 상하지 않을 만한 것으로 골라야 한다. 음식을 상하지 않게 하려면, 먹다 남은 음식이나 물기가 있는 음식을 넣지 않는 것이 중요하다. 일본에서는 도시락을 벤토(弁当, べんとう)라고 하며, 밥, 고기, 생선 등으로 구성되어 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Convenience_Store_LunchBox_01.jpg/960px-Convenience_Store_LunchBox_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"Convenience_Store_LunchBox_01.jpg","views":23317,"langs":["ar","es","fr","id","it","ja","ko","ms","tl","vi"],"langNames":{"ar":"دوشيراك","es":"Dosirak","fr":"Dosirak","id":"Dosirak","it":"Dosirak","ja":"トシラク","ko":"도시락","ms":"Dosirak","tl":"Dosirak","vi":"Dosirak"},"sourceLanguage":"ko"},{"title":"Dotori-muk","name":"Dotori-muk","country":"South Korea","region":"Joseon","url":"https://en.wikipedia.org/wiki/Dotori-muk","ingredients":["Acorn"],"prepSummary":"Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption. Acorns are either collected directly from the ground or knocked off the tree branches. The acorns are opened and the nutmeat ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns' fiber is separated from the starch through sieving and settling. The starch-water mixture is collected and allowed to sit so that the tannins in the starch diffuse into the water, which is changed several times.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Korean_acorn_jelly-Dotorimuk-05A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Transferred from en.wikipedia to Commons. by CommonsHelper. The original uploader was Sjschen at English Wikipedia.","licence":"CC BY-SA 3.0","leadFile":"Korean_acorn_jelly-Dotorimuk-05A.jpg","views":19087,"langs":["es","fr","hy","ja","jv","ko","ru"],"langNames":{"es":"Dotorimuk","fr":"Dotorimuk","hy":"Դոթորիմուկ","ja":"トトリムク","jv":"Dotori-muk","ko":"도토리묵","ru":"Тотхоримук"}},{"title":"Dubu-kimchi","name":"Dubu-kimchi","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Dubu-kimchi","ingredients":["Tofu (dubu)","kimchi","pork"],"prepSummary":"Well-fermented baechu-kimchi (napa cabbage kimchi) is sliced into bite size pieces, while the pork is sliced into similar shape and size of kimchi and marinated with gochujang, soy sauce, gochutgaru (chili powder), grated ginger, minced garlic, and sugar. Onions are sliced into strips, and green chili peppers are sliced on the diagonal. The marinated pork is stir-fried in a pan coated with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Dubu-kimchi.jpg/960px-Dubu-kimchi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Dubu-kimchi.jpg","views":2823,"langs":["ar","es","fr","hu","id","jv","ko","ms","vi"],"langNames":{"ar":"دوبو كيمتشي","es":"Dubu kimchi","fr":"Dubu gimchi","hu":"Tubu kimcshi","id":"Dubu kimchi","jv":"Dubu-kimchi","ko":"두부김치","ms":"Dubu kimchi","vi":"Dubu kimchi"}},{"title":"Eatyourkimchi","name":"Eatyourkimchi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Eatyourkimchi","prepSummary":"Eat Your Kimchi는 마티나 스토스키와 사이먼이 운영하는 K-pop, 한류, 한국 음식 등 한국 문화를 소개하는 비디오 블로그이다. 스토스키 부부는 2008년부터 대한민국에서 약 3년간 영어교사로 활동했고 당시 자신들의 근황을 고국의 친구들에게 알리기 위해 만들었던 유튜브 채널이 성장하면서 2011년 부근부터 전업 유튜브 블로거로 활동 중이다. 해외에도 잘 알려져 있는 K-pop 이외에 홍대앞의 인디, 힙합 뮤지션들의 곡을 소개하거나 드라마, 영화 등 보편적으로 소비되는 한국의 문화산업소재, 거리 음식이나 전통 문화 등을 소개하는 컨텐츠를 주로 게시하고 있다. 전반적으로 보여주고 홍보하기 위한 긍정적인 한국의 이미지도, 외부인의 입장에서 받아들이기 어려운 한국에 대한 지나친 비판도 모두 지양하고 가능한 한국과 관련된 국내외적 이슈와 문화적 트렌드들을 Eat Your Kimchi의 방문자 커뮤니티안에서 활발하게 토론할 수 있는 방향으로 운영하는 편이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Simon_and_martina_close-up.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tofuprod","licence":"CC BY-SA 2.0","leadFile":"Simon_and_martina_close-up.png","views":13126,"langs":["de","hu","ko"],"langNames":{"de":"Eatyourkimchi","hu":"Eatyourkimchi","ko":"Eatyourkimchi"},"sourceLanguage":"ko"},{"title":"Eoran","name":"Eoran","country":"South Korea","url":"https://en.wikipedia.org/wiki/Eoran","views":2609,"langs":["ko"],"langNames":{"ko":"어란"}},{"title":"Galbi","name":"Galbi","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Galbi","ingredients":["Beef short ribs or pork spare ribs"],"prepSummary":"갈비구이 또는 갈비는 동물의 가슴뼈 부위에 붙은 고기를 구워 만든 한국의 요리이다. 한국어 음식 용어에서 ‘갈비’는 두 가지 의미로 쓰인다. 하나는 동물의 가슴뼈 부위 고기를 이용해 만든 요리를 가리키는 말이고, 다른 하나는 양념해 굽거나 볶는 조리 방식을 뜻한다. 소갈비, 돼지갈비, 양갈비의 ‘갈비’는 가슴뼈 부위의 고기를 의미하는 반면, 닭갈비는 갈비 부위가 아니라 양념해 볶는 조리 방식을 가리킨다. 이 밖에 부산 지역에서는 고등어구이를 ‘고갈비’라고 부르기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Korean.food-Galbi-03.jpg/960px-Korean.food-Galbi-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety (a flickr user)","licence":"CC BY-SA 2.0","leadFile":"Korean.food-Galbi-03.jpg","views":60298,"langs":["ar","de","es","fr","gl","hu","hy","id","it","ja","jv","ko","ms","nl","pa","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"غالبي","de":"Galbi","es":"Galbi","fr":"Galbi","gl":"Galbi","hu":"Kalbi","hy":"Կալբի","id":"Galbi","it":"Galbi","ja":"カルビ","jv":"Galbi","ko":"갈비구이","ms":"Galbi","nl":"Galbi","pa":"ਗਾਲਬੀ","pt":"Galbi","ru":"Кальби","sv":"Kalbi","th":"คัลบี","tl":"Galbi","tr":"Galbi","uk":"Кальбі (страва)","vi":"Kalbi","zh":"朝鮮烤牛排"},"sourceLanguage":"ko"},{"title":"Gim (food)","name":"Gim (food)","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Gim_(food)","ingredients":["Red algae"],"prepSummary":"The modern method of producing edible seaweed sheets was introduced from Japan. The sheet form was invented in Asakusa, Edo (contemporary Tokyo), around 1750 in the Edo period influenced by the method of Japanese paper-making. The Asakusanori method of production gave rise to the itanori method that is currently used today in Japan and Korea, among other countries. Around 19,500 tonnes of dried gim are produced annually in South Korea. Since naturally grown gim is insufficient to meet market demand, most of the gim produced for commercial markets is cultivated. Pyropia is a widely cultivated species. Many naturally growing Porphyra species, often clinging to rocks, are collected by hand: P.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Racks_laver.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"장미의 뜰","licence":"CC BY 2.0 kr","leadFile":"Racks_laver.jpg","views":36359,"langs":["de","es","fa","hu","id","ja","jv","ko","nl","sv","th","zh"],"langNames":{"de":"Gim (Lebensmittel)","es":"Gim","fa":"گیم (غذا)","hu":"Kim (élelmiszer)","id":"Gim (makanan)","ja":"韓国海苔","jv":"Gim","ko":"김 (음식)","nl":"Gim","sv":"Gim","th":"คิม (อาหาร)","zh":"朝鲜海苔"}},{"title":"Gimbap","name":"Gimbap","country":"South Korea","region":"Japan (origin)","url":"https://en.wikipedia.org/wiki/Gimbap","ingredients":["Gim","bap"],"prepSummary":"Seaweed and rice are the two basic components of gimbap. While short-grain white rice is most commonly used, short-grain brown rice, black rice, or other grains may also serve as the filling. Some varieties of gimbap include cheese, spicy cooked squid, kimchi, luncheon meat, pork cutlet, pepper, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In one variation, sliced pieces of gimbap may be lightly fried with an egg coating, which allows stale gimbap to be eaten. Fillings vary, often with vegetarian and vegan options.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Gimbap_%28pixabay%29.jpg/960px-Gimbap_%28pixabay%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"changupn","licence":"CC0","leadFile":"Gimbap_(pixabay).jpg","views":146040,"langs":["ar","bn","cs","da","de","el","es","fa","fi","fr","he","hu","hy","id","it","ja","jv","kk","ko","lo","ms","nb","nl","pl","pt","ro","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"كيمباب","bn":"গিম্বাপ","cs":"Kimbap","da":"Kimbap","de":"Gimbap","el":"Κιμπάπ","es":"Gimbap","fa":"گیمباپ","fi":"Gimbap","fr":"Gimbap","he":"גימבאפ","hu":"Kimbap","hy":"Կիմբապ","id":"Gimbap","it":"Gimbap","ja":"キムパプ","jv":"Gimbap","kk":"Гимбап","ko":"김밥","lo":"ຄິມບັບ","ms":"Gimbap","nl":"Gimbap","nb":"Kimbap","pl":"Kimbap","pt":"Gimbap","ro":"Gimbap","ru":"Кимбап","sv":"Gimbap","th":"คิมบับ","tl":"Gimbap","tr":"Gimbap","uk":"Кімбап","uz":"Gimbap","vi":"Kimbap","zh":"紫菜包饭"}},{"title":"Gochujang","name":"Gochujang","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Gochujang","ingredients":["Gochu-garu (chili powder)","glutinous rice","meju-garu (fermented soybean powder)"],"prepSummary":"Gochujang ingredients reported in Jeungbo sallim gyeongje were of powdered and sieved meju (fermented soybeans), of chili powder, and of glutinous rice flour, as well as soup soy sauce for adjusting the consistency.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Korean_chili_pepper_paste_GOCHUJANG.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korea Agro-Fisheries & Food Trade Corporation","licence":"KOGL Type 1","leadFile":"Korean_chili_pepper_paste_GOCHUJANG.jpg","views":308907,"langs":["ar","ca","cs","da","de","el","es","fa","fi","fr","gl","hu","id","it","ja","jv","kk","ko","ms","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"غوتشوجانغ","ca":"Gochujang","cs":"Kočchudžang","da":"Gochujang","de":"Gochujang","el":"Γκότσουτζανγκ","es":"Gochujang","fa":"گوچوجانگ","fi":"Gochujang","fr":"Gochujang","gl":"Gochujang","hu":"Kocshudzsang","id":"Gocujang","it":"Gochujang","ja":"コチュジャン","jv":"Gochujang","kk":"Кочхуджан","ko":"고추장","ms":"Gochujang","nl":"Gochujang","nb":"Gochujang","pl":"Gochujang","pt":"Gochujang","ru":"Кочхуджан","sv":"Gochujang","th":"โคชูจัง","tl":"Gochujang","tr":"Gochujang","uk":"Кочхуджан","vi":"Koch'uchang","zh":"苦椒醬"}},{"title":"Gomul","name":"Gomul","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Gomul","prepSummary":"Red bean or mung bean gomul is used in winter, while soybean or sesame gomul, which do not spoil as fast, are preferred in summer. Common varieties and their preparation are:","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Patgomul.jpg/960px-Patgomul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Patgomul.jpg","views":1438,"langs":["fr","jv","ko"],"langNames":{"fr":"Gomul","jv":"Gomul","ko":"고물"}},{"title":"Gui (food)","name":"Gui (food)","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gui_(food)","prepSummary":"구이란 불에 구워 조리한 음식을 뜻하는 용어이다. 보통 쇠고기나 돼지고기를 구운 것을 뜻하지만 넓게는 장어구이, 더덕구이 등의 물고기나 식물까지 포함되는 것도 있다. 구이를 판매하는 대한민국의 식당에서는 식탁 가운데 불판을 놓고 그 자리에서 구워 먹으며, 구이는 상추에 싸서 마늘, 쌈장, 다른 양념과 함께 먹는다. 갈비구이를 갈비로 줄여 말하듯 합성어로 쓰일 때는 '구이'를 생략하는 경우가 많다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Korean.food-Galbi-03.jpg/960px-Korean.food-Galbi-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety (a flickr user)","licence":"CC BY-SA 2.0","leadFile":"Korean.food-Galbi-03.jpg","views":9632,"langs":["es","hu","id","jv","ko","ms","uz"],"langNames":{"es":"Güi","hu":"Kui","id":"Gui (makanan)","jv":"Gui","ko":"구이","ms":"Gui","uz":"Gui (taom)"},"sourceLanguage":"ko"},{"title":"Hanjeongsik","name":"Hanjeongsik","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hanjeongsik","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Han-jeongsik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TheDream 더 드림 더드림","licence":"CC BY-SA 2.5","leadFile":"Han-jeongsik.jpg","views":5600,"langs":["es","ja","ko","zh"],"langNames":{"es":"Hanjeongsik","ja":"韓定食","ko":"한정식","zh":"韩定食"}},{"title":"Hanwoo","name":"Hanwoo","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Hanwoo","prepSummary":"한우(韓牛)는 한국에서 사육되는 소의 품종이다. 옛날에는 농기계가 없어서 송아지도 얻고 농사에 사용되었으나, 현대에는 농경보다는 고기와 송아지를 얻기 위해 주로 사육하기 때문에 외양간에서 사육하던 사람은 소가 없다. 1637년에는 병자호란 당시 청나라에서 들어온 우역(牛疫) 때문에 조선에서 소가 거의 멸종될 위기에 처하자 이듬해인 1638년에 인조(仁祖)는 성익(成釴)이라는 사절을 몽골에 보내 소를 수입하고 조선에서 번식하였다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Hanu_4.jpg/960px-Hanu_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Park Jong-jin","licence":"CC BY 2.0 kr","leadFile":"Hanu_4.jpg","views":24799,"langs":["ca","es","fr","hu","ja","ko","vi","zh"],"langNames":{"ca":"Hanu (bou)","es":"Hanu","fr":"Hanu","hu":"Hanu","ja":"韓牛","ko":"한우","vi":"Bò Hàn Quốc","zh":"韓牛"},"sourceLanguage":"ko"},{"title":"Hoesik","name":"Hoesik","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hoesik","prepSummary":"회식(會食)은 대한민국 사회에서 인기 있는 모임(social event)의 하나로, 사람들이 모여서 먹고 마시는 것을 말한다. 회식은 한국 사회에서 조직이나 기업의 하위문화로 자리 잡았다. 중국, 일본에도 회식이 있으나 한국과 일본의 회식이 음주 문화에서 대체로 비슷한 성향을 띤다. 한국 사회에서 회식은 조직이나 기업의 하위문화로 정착되어 왔다. 한국의 기업문화에서 오랜 전통인 회식은 퇴근 후에 하는 것이 일반적이다. 그러나 한국 기업 문화의 집단주의적 성격으로 인해 이러한 사건은 사회적 문제로 주목받게 되었고, 이로 인해 경직성과 강압이라는 구조적 문제가 발생하게 되었다.","views":5915,"langs":["ko","ru","uk","vi"],"langNames":{"ko":"회식","ru":"Корпоративы в Корее","uk":"Хвешік","vi":"Hweshik"},"sourceLanguage":"ko"},{"title":"Hongeo muchim","name":"Hongeo muchim","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hongeo_muchim","ingredients":["Skate"],"prepSummary":"The main ingredients of Hongeo muchim include: The skate is typically marinated in an acidic mixture, such as vinegar or makgeolli (Korean rice wine), a step described in recipe sources as intended to soften the texture of the flesh and bones. The dish serves as a key ingredient for naengmyeon (cold noodles) in some areas. In the Seoul and Gyeonggi regions, hoe naengmyeon (raw fish cold noodles) typically refers to a spicy mixed noodle dish topped with hongeo muchim.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Hongeo_muchim.jpg/960px-Hongeo_muchim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"New2lines","licence":"CC BY-SA 4.0","leadFile":"Hongeo_muchim.jpg","views":712,"langs":["ha"],"langNames":{"ha":"Hongeo muchim"}},{"title":"Hongeo-hoe","name":"Hongeo-hoe","country":"South Korea","region":"Heuksando","url":"https://en.wikipedia.org/wiki/Hongeo-hoe","ingredients":["Fermented ocellate spot skate"],"prepSummary":"Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile, Following the arrival of Korean skate traders in the early 1990s, the Roughskin skate (Dipturus trachyderma) became increasingly targeted by Chilean industrial trawl fisheries to supply the international market for hongeo-hoe. Specific production techniques vary from shop to shop, influenced in part by the local climate.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Korean_cuisine-Samhap-01.jpg/960px-Korean_cuisine-Samhap-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"egg (Hong, Yun Seon)","licence":"CC BY 2.0","leadFile":"Korean_cuisine-Samhap-01.jpg","views":44429,"langs":["id","ja","ko","pa","vi","zh"],"langNames":{"id":"Hongeohoe","ja":"ホンオフェ","ko":"홍어회","pa":"ਹੋਂਗੀਓ-ਹੋ","vi":"Hongeo-hoe","zh":"洪鱼脍"}},{"title":"Jang-jorim","name":"Jang-jorim","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Jang-jorim","course":"Banchan ()","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Jangjorim.jpg/960px-Jangjorim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Jangjorim.jpg","views":6335,"langs":["jv","ko"],"langNames":{"jv":"Jang-jorim","ko":"장조림"}},{"title":"Jinny's Kitchen","name":"Jinny's Kitchen","country":"South Korea","url":"https://en.wikipedia.org/wiki/Jinny's_Kitchen","prepSummary":"On November 9, 2022, tvN announced through various medias the project presented as more intense and fun than the healing and full of laughter Youn's Kitchen. It was also revealed that the menu will feature Korean street food.","leadFile":"Jinny's_Kitchen_(Amazon_Prime_poster).jpg","views":74257,"langs":["id","ko","zh"],"langNames":{"id":"Jinny's Kitchen","ko":"서진이네","zh":"瑞鎮家"},"notFood":"a television series"},{"title":"Jjim","name":"Jjim","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Jjim","prepSummary":"찜은 어패류, 육류, 채소 등을 비롯한 각종 재료를 약간의 물과 함께 오랫동안 끓이거나 뜨거운 수증기로 쪄서 만드는 음식이다. 처음에 간을 맞추면 나중에 물이 졸아들었을 때 짜고 매울수 있기 때문에 약간 싱겁게 하는 것이 좋다. 고기나 채소에 양념을 하여 흠씬 삶거나 쪄서 만든 음식으로서, 삶는 찜은 주로 쇠갈비·쇠꼬리·사태·돼지갈비 등을 큼직하게 토막내어 약한 불에서 오랫동안 끓여 연하게 익힌다. 찌는 찜은 생선·새우·조개 등을 찜통이나 시루에 넣어 쪄낸다. 어패류는 살이 연하므로 간을 약하게 해서 짧은 시간 동안 쪄내야 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Korean.cuisine-Andong.jjimdalk-01.jpg/960px-Korean.cuisine-Andong.jjimdalk-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"user:takoradee","licence":"CC BY-SA 3.0","leadFile":"Korean.cuisine-Andong.jjimdalk-01.jpg","views":6001,"langs":["es","fr","he","hu","ja","jv","ko","ms","uk"],"langNames":{"es":"Jjim","fr":"Jjim","he":"ג'ים (צורת בישול)","hu":"Ccsim","ja":"チム","jv":"Jjim","ko":"찜","ms":"Jjim","uk":"Тджим"},"sourceLanguage":"ko"},{"title":"Jorim","name":"Jorim","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Jorim","prepSummary":"조림은 두부, 채소, 고기, 해산물로 만든 한국 요리이다. 조림이라는 낱말은 한국어 동사 \"조리다\"에서 비롯한 말이다. 이 용어는 17세기까지 요리책에 등장하지 않았다. 왜냐하면 그 당시에는 한국에서 이 용어가 분화되지 않았기 때문이다. 1800년대 말의 요리책인 시의전서는 장조림법을 소개하는데, 그 조리법이 오늘날의 장조림과 비슷하다. 조림의 간은 주로 간장으로 하지만, 고등어, 꽁치, 전갱이와 같이 살이 붉고 비린내가 강한 생선은 간장에 고추장을 섞어서 조리기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/Godeungeo-jorim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"쑤기언니","licence":"CC BY 4.0","leadFile":"Godeungeo-jorim.jpg","views":5539,"langs":["es","fr","hu","id","ko","ms","nl"],"langNames":{"es":"Jorim","fr":"Jorim","hu":"Csorim","id":"Jorim","ko":"조림","ms":"Jorim","nl":"Jorim"},"sourceLanguage":"ko"},{"title":"Juk (Korean food)","name":"Juk (Korean food)","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Juk_(Korean_food)","ingredients":["Rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Korean_abalone_porridge-Jeonbokjuk-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by ~Nisa at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_abalone_porridge-Jeonbokjuk-02.jpg","views":2468,"langs":["id","ja","ko","ru"],"langNames":{"id":"Juk (makanan)","ja":"粥 (韓国)","ko":"죽 (한국 음식)","ru":"Чук"}},{"title":"Jwipo","name":"Jwipo","country":"South Korea","url":"https://en.wikipedia.org/wiki/Jwipo","prepSummary":"Jwipo is made from various species of filefish, such as Thamnaconus modestus or Stephanolepis cirrhifer. First the fish is skinned and filleted, and after washing, the fillets are seasoned, by soaking in a sugar and seasoning solution, or by mixing or tumbling the fillets together with the seasoning. Then they are shaped and arranged on a drying rack. The jwipo can be shaped free-form, or with the help of templates.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Korean_snack-Gwipo_and_ojingeo_gui-01.jpg/960px-Korean_snack-Gwipo_and_ojingeo_gui-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ian Armstrong","licence":"CC BY-SA 2.0","leadFile":"Korean_snack-Gwipo_and_ojingeo_gui-01.jpg","views":5562,"langs":["id","ko"],"langNames":{"id":"Jwipo","ko":"쥐포"}},{"title":"Kimchi","name":"Kimchi","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Kimchi","ingredients":["Korean radish"],"prepSummary":"To make kimchi, cabbage or daikon is sliced into small, uniform pieces to increase surface area. The pieces are then coated with salt to draw out water and increase salt content, which helps preserve them by preventing the growth of harmful microorganisms. This salting process can use 5–7% salt for 12 hours or 15% salt for 3–7 hours. After salting, excess water is drained and the seasoning ingredients are added. Sugar can be used to bind any remaining water. Finally, the brined vegetables are packed into airtight jars and left to ferment at room temperature for 24 to 48 hours. The ideal salt concentration during fermentation is about 3%.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/Various_kimchi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Various_kimchi.jpg","views":489127,"langs":["af","ar","as","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","km","ko","lt","lv","mn","ms","my","nb","nl","pl","pt","ru","sk","sl","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Kimchi","ar":"كمتشي","as":"কিমচি","az":"Kimçi","bg":"Кимчи","bn":"কিমচি","ca":"Kimtxi","cs":"Kimčchi","cy":"Kimchi","da":"Kimchi","de":"Kimchi","el":"Κίμτσι","es":"Kimchi","et":"Kimchi","eu":"Kimchi","fa":"کیمچی","fi":"Kimchi","fr":"Kimchi","ga":"Kimchi","he":"קימצ'י","hi":"किमची","hr":"Kimchi","hu":"Kimcshi","hy":"Կիմչի","id":"Kimci","is":"Kimchi","it":"Kimchi","ja":"キムチ","jv":"Kimchi","ka":"კიმჩი","kk":"Кимчи","km":"គីមឈី","ko":"김치","lt":"Kimči","lv":"Kimči","mn":"Кимчи","ms":"Kimci","my":"ကင်ချီ","nl":"Kimchi","nb":"Kimchi","pl":"Kimchi","pt":"Kimchi","ru":"Кимчхи","sk":"Kimčchi","sl":"Kimči","sv":"Kimchi","ta":"கிம்ச்சி","th":"กิมจิ","tl":"Kimtsi","tr":"Kimçi","uk":"Кімчі","uz":"Kimchi","vi":"Kim chi","zh":"韓式泡菜"}},{"title":"Kimchi Chronicles","name":"Kimchi Chronicles","country":"United States","url":"https://en.wikipedia.org/wiki/Kimchi_Chronicles","leadFile":"Kimchi_Chronicles_Logo.jpg","views":2327,"langs":["ko"],"langNames":{"ko":"김치 크로니클"},"notFood":"a television series"},{"title":"Kimchi fried rice","name":"Kimchi fried rice","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Kimchi_fried_rice","prepSummary":"김치볶음밥은 한국의 국민 음식이자 볶음밥의 일종으로, 김치와 밥을 주재료로 프라이팬 등에서 볶아 만드는 요리다. 조리하기 간편하여 분식점에서도 판매하는 음식이다. 김치볶음밥은 김치와 밥만으로도 만들 수 있지만, 이외에도 여러 가지 재료를 더해 조리할 수 있다. 따라서 정형화된 한 가지 형태로 규정하기는 어렵다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Kimchi_fried_rice.jpg/960px-Kimchi_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Ang","licence":"CC0","leadFile":"Kimchi_fried_rice.jpg","views":23706,"langs":["es","hu","id","it","jv","ko","ms","pl","pt","uk","zh"],"langNames":{"es":"Kimchi bokkeumbap","hu":"Kimcshi pokkumbap","id":"Nasi goreng kimchi","it":"Kimchi bokkeumbap","jv":"Sega gorèng kimchi","ko":"김치볶음밥","ms":"Kimchi bokkeumbap","pl":"Kimchi bokkeumbap","pt":"Kimchi bokkeumbap","uk":"Смажений рис кімчі","zh":"泡菜炒飯"},"sourceLanguage":"ko"},{"title":"Korean baked goods","name":"Korean baked goods","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Korean_baked_goods","views":7653,"langs":["jv"],"langNames":{"jv":"Roti panggang Koréa"}},{"title":"Korean barbecue","name":"Korean barbecue","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Korean_barbecue","prepSummary":"한국에서 고기구이는 돼지고기, 쇠고기, 닭고기 등을 불에 구운 고기 요리를 두루 일컫는다. 고기구이는 가장 잘 알려져 있는 한국 요리들 가운데 하나이며, 해외에서는 한국식 바비큐(Korean BBQ)라고도 불린다. 고기구이 중 가장 잘 알려진 형태는 소의 갈빗대를 이루는 갈비구이와 불고기다. 그러나 고기구이는 그 안에서 수많은 종류의 요리가 존재하며 몇 가지 분류로 나눌 수 있다. 한국식 고기구이는 한국 바깥의 여러 나라에도 잘 알려져 있다. 한국 식당에서 고기구이는 직원들이 불판으로 요리하거나 손님이 직접 구워 먹는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Korean_BBQ_Seoul.jpg/960px-Korean_BBQ_Seoul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kallerna","licence":"CC BY-SA 4.0","leadFile":"Korean_BBQ_Seoul.jpg","views":79048,"langs":["ar","de","es","it","ja","jv","ko","ms","tl","vi","zh"],"langNames":{"ar":"شواء كوري","de":"Koreanisches Barbecue","es":"Barbacoa coreana","it":"Barbecue coreano","ja":"韓国の焼肉","jv":"Barbecue Korea","ko":"고기구이","ms":"Barbeku Korea","tl":"Samgyupsal","vi":"Thịt nướng Hàn Quốc","zh":"韓國燒烤"},"sourceLanguage":"ko"},{"title":"Korean birthday celebrations","name":"Korean birthday celebrations","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_birthday_celebrations","prepSummary":"Les fêtes d'anniversaire coréennes ou Dol sont l'une des facettes importantes de la culture coréenne. Lorsqu'une personne atteint un âge important dans sa vie, les coréens ont des célébrations uniques pour marquer ces jalons. Dol a deux significations en coréen. La signification la plus courante est le premier anniversaire d'un enfant ou Doljanchi. Il peut également être utilisé comme description générique pour les anniversaires: Cheot-dol (premier anniversaire), Du-dol (deuxième anniversaire), Seo-dol (troisième anniversaire), etc. Ces célébrations ont lieu le jour de naissance bien que l'âge","views":13180,"langs":["fr","id","ka"],"langNames":{"fr":"Fêtes d'anniversaire coréennes","id":"Perayaan ulang tahun di Korea","ka":"დაბადების დღის აღნიშვნა კორეაში"},"sourceLanguage":"fr"},{"title":"Korean brining salt","name":"Korean brining salt","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_brining_salt","prepSummary":"왕소금 또는 굵은소금은 김치 절이기 등 한국 요리에 쓰이는 알이 거칠고 굵은 천일염이다. 이 소금은 김치를 담글 때 배추를 소금에 절이는 데 주로 사용된다. 최소한의 가공을 하기 때문에 소금에는 미생물이 존재하여 발효식품의 향미를 발현시키는 역할을 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Korean_sea_salt.jpg/960px-Korean_sea_salt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Korean_sea_salt.jpg","views":3223,"langs":["id","ko","ms","uz","zh"],"langNames":{"id":"Garam laut Korea","ko":"왕소금","ms":"Garam laut Korea","uz":"Koreya tuzi","zh":"朝鮮海鹽"},"sourceLanguage":"ko"},{"title":"Korean ceremonial food","name":"Korean ceremonial food","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_ceremonial_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Koreanthanksgiving-chuseok.jpg/960px-Koreanthanksgiving-chuseok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nesnad","licence":"CC BY-SA 3.0","leadFile":"Koreanthanksgiving-chuseok.jpg","views":2273,"langs":["hu"],"langNames":{"hu":"Koreai ünnepi ételek"}},{"title":"Korean temple cuisine","name":"Korean temple cuisine","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Korean_temple_cuisine","prepSummary":"Hidangan kuil Korea merujuk kepada jenis hidangan yang mulanya dihidangkan di kuil-kuil Buddha Korea. Semenjak agama Buddha disebarkan ke Korea, tradisi-tradisi Buddha juga sangat memengaruhi hidangan Korea. Pada zaman Silla (57 SM - 935 M), chalbap (찰밥, semangkuk nasi gluten masak), yakgwa (약과, manisan goreng) dan yumilgwa (nasi ringan goreng dan mekar) disajikan pada altar-altar Buddha dan berkembang dalam jenis-jenis hangwa, manisan tradisional Korea. Pada zaman Dinasti Goryeo, sangchu ssam (hidangan gulung yang terbuat dari selada), yaksik, dan yakgwa dikembangkan, sehingga menyebar ke Tio","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Korea-Seoul-Insadong-Sanchon-02.jpg/960px-Korea-Seoul-Insadong-Sanchon-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Julie","licence":"CC BY-SA 2.0","leadFile":"Korea-Seoul-Insadong-Sanchon-02.jpg","views":16166,"langs":["id"],"langNames":{"id":"Hidangan kuil Korea"},"sourceLanguage":"id"},{"title":"Koryo-saram cuisine","name":"Koryo-saram cuisine","country":"South Korea","region":"Koryo-saram","url":"https://en.wikipedia.org/wiki/Koryo-saram_cuisine","prepSummary":"Кухня корё сарам — традиционная кухня этнических корейцев, проживающих на постсоветском пространстве (советские корейцы). Основа кухни корё-сарам — видоизмененные блюда корейской кухни, приготовленные из доступных в России и постсоветском пространстве ингредиентов. В то же время, дома корё-сарам употребляют многие блюда русской и узбекской кухонь, приготавливая их особыми способами, зачастую отличными от канонических: например, в борщ может добавляться паби (варёный рис), а в плов — кандяй (соевый соус). Некоторые блюда являются уникальными, не встречаясь ни в Корее, ни у других народов бывшег","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/%EC%B9%B4%EC%9E%90%ED%9D%90%EC%8A%A4%ED%83%84_%EC%95%8C%EB%A7%88%ED%8B%B0%EC%9D%98_%EA%B3%A0%EB%A0%A4%EC%9D%B8_-_panoramio.jpg/960px-%EC%B9%B4%EC%9E%90%ED%9D%90%EC%8A%A4%ED%83%84_%EC%95%8C%EB%A7%88%ED%8B%B0%EC%9D%98_%EA%B3%A0%EB%A0%A4%EC%9D%B8_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"우한길(HK Woo)","licence":"CC BY 3.0","leadFile":"카자흐스탄_알마티의_고려인_-_panoramio.jpg","views":20080,"langs":["id","ru"],"langNames":{"id":"Hidangan Koryo-saram","ru":"Кухня корё-сарам"},"sourceLanguage":"ru"},{"title":"Kuksi","name":"Kuksi","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Kuksi","ingredients":["Korean noodles"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Kuksi.jpg/960px-Kuksi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeonghyeonseo","licence":"CC BY-SA 4.0","leadFile":"Kuksi.jpg","views":2337,"langs":["ar","id","kk","ko","uk"],"langNames":{"ar":"كوكسو","id":"Kuksu","kk":"Куксу","ko":"국시 (음식)","uk":"Куксі"},"originClaims":["South Korea","Russia"]},{"title":"Meju","name":"Meju","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Meju","ingredients":["Soybeans"],"prepSummary":"Meju is usually made between October and December, typically around ipdong in early November. However, the specific time and the process followed when making meju varies across regions, and depends on which food it will be used to make. Meju for Korean royal court cuisine was made around the fourth month of the lunar calendar, while meju made for home cooking was made around the tenth or twelfth month of the lunar calendar. Fungi and bacteria, mainly Bacillus subtilis and various Aspergillus strains, are responsible for the fermentation of meju.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Meju_%28fermented_soybean%29.jpg/960px-Meju_%28fermented_soybean%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mspphoto","licence":"CC0","leadFile":"Meju_(fermented_soybean).jpg","views":17254,"langs":["es","fr","it","ja","ko","vi"],"langNames":{"es":"Meju","fr":"Meju","it":"Meju","ja":"メジュ","ko":"메주","vi":"Meju"}},{"title":"Misu","name":"Misu","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Misu","prepSummary":"미수는 찹쌀·멥쌀·보리·콩 등을 찌거나 볶아서 가루로 만든 미숫가루를 꿀물이나 설탕물에 타서 차게 마시는 음료이다. 주로 여름철 음료로 이용하며, 미숫가루를 다식과 암죽을 만들 때에도 쓴다. 찹쌀 이외에 보리·콩·율무 등 서너 가지를 섞어 만들면 맛도 좋고 영양가도 풍부해진다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Misu.jpg/960px-Misu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Misu.jpg","views":20133,"langs":["es","fa","id","ja","jv","ko"],"langNames":{"es":"Misu","fa":"میسو (نوشیدنی)","id":"Misu","ja":"ミスッカル","jv":"Misu","ko":"미수 (음료)"},"sourceLanguage":"ko"},{"title":"Muk (food)","name":"Muk (food)","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Muk_(food)","prepSummary":"묵이란 동물성·식물성에서 추출한 진액(질펜·점액·전분·콜라겐·아교 등)을 굳혀 만든 모든 음식을 아울러 이르는 말이다. 하지만 일반적으로는 전분, 녹말을 굳혀 만든 음식을 이르는 뜻으로 쓴다. '묵'에는 크게 식물성 묵과 동물성 묵이 있으며, 겔화 과정의 원리에 따라 콜라겐이나 젤라틴 겔의 동물성 묵이 있고, 아밀로오스, 아밀로펙틴 등의 전분 젤, 한천, 우뭇가사리 등의 다당류 물리겔, 곤약 등의 섬유성 알칼리 겔 등의 식물성 묵으로 나눌 수 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Korean_acorn_jelly-Dotorimuk-03.jpg/960px-Korean_acorn_jelly-Dotorimuk-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by 가라곤 at Flickr","licence":"CC BY 2.0","leadFile":"Korean_acorn_jelly-Dotorimuk-03.jpg","views":7884,"langs":["bn","es","fr","hu","hy","id","ja","jv","ko","ms","nl","ru","tr","uk","uz"],"langNames":{"bn":"মুক (খাদ্য)","es":"Muk","fr":"Muk","hu":"Muk","hy":"Մուկ (ուտեստ)","id":"Muk","ja":"ムク","jv":"Muk","ko":"묵","ms":"Muk (makanan)","nl":"Muk","ru":"Мук","tr":"Muk (yemek)","uk":"Мук (страва)","uz":"Muk"},"sourceLanguage":"ko"},{"title":"Nakji-bokkeum","name":"Nakji-bokkeum","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Nakji-bokkeum","ingredients":["Long arm octopus"],"prepSummary":"Nakji bokkeum is made with chopped octopus and vegetables such as onions, green onions, cabbage, and carrots. The octopus and vegetables are mixed with a marinade made with gochujang (red pepper paste), gochugaru chili flakes, soy sauce, garlic, salt, rice vinegar, and sugar. After marinating for anywhere from 3 hours to overnight, the marinated octopus and vegetables are then stir fried together. Nakji bokkeum, and other Korean dishes featuring octopus, are traditionally believed to be good for stamina, strength, and mental acumen. Nakji bokkeum is commonly served atop a bed of steamed rice and/or bean sprouts and topped with sesame seeds.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Nakji-bokkeum.jpg/960px-Nakji-bokkeum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"박家상민","licence":"CC BY 4.0","leadFile":"Nakji-bokkeum.jpg","views":3608,"langs":["ja","ko"],"langNames":{"ja":"ナクチポックム","ko":"낙지볶음"}},{"title":"Namul","name":"Namul","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Namul","prepSummary":"For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/KOCIS_Korea_President_Park_Arirang_Concert_07_%2810552593495%29.jpg/960px-KOCIS_Korea_President_Park_Arirang_Concert_07_%2810552593495%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"KOCIS_Korea_President_Park_Arirang_Concert_07_(10552593495).jpg","views":23664,"langs":["cs","de","es","fr","hu","id","it","ja","jv","ko","ms","tr","uk"],"langNames":{"cs":"Namul","de":"Namul","es":"Namul","fr":"Namul","hu":"Namul","id":"Namul","it":"Namul","ja":"ナムル","jv":"Namul","ko":"나물","ms":"Namul","tr":"Namul","uk":"Намуль"}},{"title":"Nuruk","name":"Nuruk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Nuruk","prepSummary":"누룩은 전통적인 방법으로 술을 빚는 데 쓰는 발효제로, 밀이나 찐 콩 등 곡류를 띄워 누룩곰팡이를 번식시켜 만든다. 보통 밀을 이용하나, 쌀 등 다른 곡물을 이용하는 경우도 많다. 누룩곰팡이는 빛깔에 따라 누룩곰팡이(황국균; ), 검은곰팡이(흑국균; ), 붉은누룩곰팡이(홍국균;,, 등) 등이 있는데 막걸리나 청주에 쓰이는 것은 주로 황국균이다. 대형주조장에서는 맛의 일관성을 유지하기 위하여 특정 종류의 백국균을 사용한다. 주로 곡물양조주제작에 쓰인다. 밀과 지푸라기를 섞어서 발효하며, 초산균이 먼저 번식하여 잡균이 제거된 후 누룩곰팡이가 번식하는 것이 이상적이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Nuruk.jpg/960px-Nuruk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eugene Kim","licence":"CC BY 2.0","leadFile":"Nuruk.jpg","views":14869,"langs":["es","fr","jv","ko"],"langNames":{"es":"Nuruk","fr":"Nuruk","jv":"Nuruk","ko":"누룩"},"sourceLanguage":"ko"},{"title":"Octopus as food","name":"Octopus as food","country":"South Korea","url":"https://en.wikipedia.org/wiki/Octopus_as_food","prepSummary":"일부 문화권의 사람들은 문어를 먹는다. 문어 다리와 머리 등 여러 부위를 지역에 따라 다양한 방식으로 요리해 먹는다. 때때로 산 채로 먹거나 요리되는데, 이는 문어가 고통을 겪는다는 과학적 증거 때문에 논란의 여지가 있는 관행이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Octopuses_in_Tsukiji.JPG/960px-Octopuses_in_Tsukiji.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hu Totya","licence":"CC BY-SA 3.0","leadFile":"Octopuses_in_Tsukiji.JPG","views":36619,"langs":["hy","id","jv","ko","tr","vi","zh"],"langNames":{"hy":"Ութոտնուկը որպես կերակուր","id":"Gurita sebagai makanan","jv":"Gurita minangka panganan","ko":"문어 (음식)","tr":"Ahtapot yemekleri","vi":"Thịt bạch tuộc","zh":"章鱼料理"},"sourceLanguage":"ko"},{"title":"Pajeon","name":"Pajeon","country":"South Korea","region":"Korean pancakes","url":"https://en.wikipedia.org/wiki/Pajeon","ingredients":["Batter (eggs","wheat flour","rice flour","scallions)"],"prepSummary":"It is made by placing jjokpa scallions parallel on a hot pan with vegetable oil, pan-frying them, then ladling onto them a batter made from wheat flour, water, doenjang (soybean paste), and sugar. The pancake is turned over when the bottom holds together and is golden brown.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Korean_pancake-Pajeon-05.jpg/960px-Korean_pancake-Pajeon-05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Tales of an LA Addict (Abby) at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_pancake-Pajeon-05.jpg","views":43080,"langs":["el","es","fr","he","id","ja","jv","ka","ko","ms","nl","th","uz","zh"],"langNames":{"el":"Πάτζον","es":"Pajeon","fr":"Pajeon","he":"פאג'ון","id":"Pajeon","ja":"パジョン","jv":"Pajéon","ka":"პაჯეონი","ko":"파전","ms":"Pajeon","nl":"Pajeon","th":"พาจ็อน","uz":"Pajeon","zh":"朝鮮蔥餅"}},{"title":"Peucedanum japonicum","name":"Peucedanum japonicum","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Peucedanum_japonicum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Peucedanum_japonicum_-_University_of_California_Botanical_Garden_-_DSC08900.JPG/960px-Peucedanum_japonicum_-_University_of_California_Botanical_Garden_-_DSC08900.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"Public domain","leadFile":"Peucedanum_japonicum_-_University_of_California_Botanical_Garden_-_DSC08900.JPG","views":3295,"langs":["fr","ja","ko","sv","uk","vi","zh"],"langNames":{"fr":"Peucedanum japonicum","ja":"ボタンボウフウ","ko":"갯기름나물","sv":"Peucedanum japonicum","uk":"Peucedanum japonicum","vi":"Peucedanum japonicum","zh":"日本前胡"},"notFood":"a taxon"},{"title":"Pickled radish","name":"Pickled radish","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pickled_radish","ingredients":["Radish"],"views":10653,"langs":["fa","ja","jv","ko"],"langNames":{"fa":"ترشی ترب","ja":"チキンム","jv":"Lobak acar","ko":"치킨무"}},{"title":"Potato gelato","name":"Potato gelato","country":"South Korea","url":"https://en.wikipedia.org/wiki/Potato_gelato","views":120},{"title":"Rabokki","name":"Rabokki","country":"South Korea","url":"https://en.wikipedia.org/wiki/Rabokki","ingredients":["Tteok","ramyeon"],"prepSummary":"라볶이는 떡볶이에 라면 사리를 추가해 먹는 음식이다. 개인의 취향에 따라서 고추장 또는 라면 분말소스를 적당히 넣을 수도 있다. 일부 식당에서는 라면의 면발 대신 쫄면의 면이나 사리를 넣기도 한다. 달콤한 맛을 내기 위해 케찹도 넣는 곳도 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Ra-bokki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"farmtv","licence":"CC BY 4.0","leadFile":"Ra-bokki.jpg","views":11469,"langs":["id","ja","jv","ko"],"langNames":{"id":"Rabokki","ja":"ラッポッキ","jv":"Rabokki","ko":"라볶이"},"sourceLanguage":"ko"},{"title":"Saengchae","name":"Saengchae","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Saengchae","prepSummary":"생채는 계절에 따라 나오는 싱싱한 채소를 익히지 않고, 초장·고추장·겨자장 등으로 무친 것이다. 조미에 설탕과 식초를 사용하여 달고 새콤한 맛을 낸다. 재료는 무·배추·상추·오이·미나리·도라지·더덕·산나물 등 생으로 먹을 수 있는 채소들이 쓰인다. 보통은 삶아 익히거나 데치거나, 쪄내거나 절이지 않고 날 것의 채소나 나물을 조리해서 먹는 음식을 이야기 하지만, 살짝 데친 것도 생채라고 하기도 한다. 쌉쌉하고 풋내가 나는 특유의 향과 식감을 살려 조리한다. 고려시대에 토착어로 '부루'라고 하며, 한자로는 '와거'라고 불렀던 상추가 생채음식으로 만들어졌다는 기록이 '향약구급방'에 있다. 이익의 '성호사설' 5권에는 고려인들이 생채 잎에 밥을 싸서 먹었다는 기록을 있다. 조선 후기 실학자 한치윤은 '해동역사'의 물산지편에서 청대의 문헌인 '천록여식'을 인용하며, 고려 상추는 품질이 좋아 천금을 줘야 구할 수 있을 만큼 값이 비싸다는 의미로 천금채라고 한다는 기록을 남겼다. 고려사람들은 신선한 채소나 살짝 익힌 채소, 해조류에 밥을 싸 먹었다. 조선시대에는 상추 외에도 숙주나물, 깻잎, 콩잎, 취나물, 미나리, 머위잎, 돌나물, 소루쟁이, 아주까리잎, 호박잎 등을","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/%EC%83%9D%EC%B1%84.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"메이","licence":"CC BY-SA 1.0","leadFile":"생채.jpg","views":2567,"langs":["id","ko"],"langNames":{"id":"Saengchae","ko":"생채"},"sourceLanguage":"ko"},{"title":"Sagol","name":"Sagol","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Sagol","ingredients":["Beef leg bones"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Hanu-sagol_2.jpg/960px-Hanu-sagol_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"해능","licence":"CC BY-SA 2.0 kr","leadFile":"Hanu-sagol_2.jpg","views":1755,"langs":["ko"],"langNames":{"ko":"사골"}},{"title":"Sakhalin Korean cuisine","name":"Sakhalin Korean cuisine","country":"South Korea","region":"Sakhalin Korean","url":"https://en.wikipedia.org/wiki/Sakhalin_Korean_cuisine","prepSummary":"Orang Korea Sakhalin adalah sekelompok etnis Korea di pulau Sakhalin, Rusia. Mereka memiliki gaya masakan khas yang berasal dari masakan Korea dan masakan Rusia. Mereka sering dianggap berbeda dari Koryo-saram, orang Korea di bekas Uni Soviet, yang memiliki masakannya sendiri.","views":3904,"langs":["ar","id"],"langNames":{"ar":"المطبخ الكوري في ساخالين","id":"Hidangan Korea Sakhalin"},"sourceLanguage":"id"},{"title":"San-nakji","name":"San-nakji","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/San-nakji","ingredients":["Long arm octopus"],"prepSummary":"산낙지, 산낙지회는 회 요리의 일종인 한국 요리이다. 이는 \"살아 있는\"의 \"산\"과 \"낙지\"의 결합으로 만들어진 낱말이나, 낙지나 문어 등 빨판이 있는 연체동물은 죽은 뒤에도 신경체계가 계속해서 반응하기 때문에 마치 살아있는 것처럼 빨판이 꿈틀거리는 것이다. 그리고 기도에 걸려서 사망하는 사례가 많다. 낙지는 보통 고통을 최소화하는 방식으로 한 번에 잡아 내장을 제거한 뒤 여러 덩어리로 잘게 잘라 깨나 참기름으로 살짝 양념에 곁들여 먹는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Korean.cuisine-Sannakji.hoe-01.jpg/960px-Korean.cuisine-Sannakji.hoe-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by LWY at flickr","licence":"CC BY 2.0","leadFile":"Korean.cuisine-Sannakji.hoe-01.jpg","views":35969,"langs":["az","cs","de","el","es","fi","fr","he","hi","hy","id","it","ja","jv","ko","ml","ms","nl","pt","ru","th","tr","vi","zh"],"langNames":{"az":"Sannakçi","cs":"San-nakdži","de":"Sannakji","el":"Σαν-νάκτζι","es":"Sannakji","fi":"Sannakji","fr":"Sannakji","he":"סאנאקג'י","hi":"सन्नाक्जी","hy":"Սաննակջի","id":"Sannakji","it":"Sannakji","ja":"サンナクチ","jv":"San-nakji","ko":"산낙지","ml":"സന്നക്ജി","ms":"Sannakji","nl":"Sannakji","pt":"Sannakji","ru":"Саннакчи","th":"ซันนักจี","tr":"Sannakci","vi":"Sannakji","zh":"韓式活章魚"},"sourceLanguage":"ko"},{"title":"Sanga yorok","name":"Sanga yorok","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sanga_yorok","prepSummary":"산가요록(山家要錄)은 조선왕조 전기인 1459년 경에 어의 전순의가 지은 요리책이자 농업책으로, 현존하는 요리책 중에서 가장 오래되었다. \"농촌에 필요한 기록\"이라는 뜻을 지니며, 한문의 필사본이다. 이 책은 탁청공 김유의 수운잡방보다 약 80년이 앞서며, 술, 밥, 죽, 국, 떡, 과자, 두부 요리 등 229가지의 조리법을 수록하고 있다. 전순의는 세종, 문종, 세조의 세 임금의 어의로 지냈으며, 의식동원을 중요시 여겨, 한국 최초의 식이요법책인 식료찬요(食療纂要)도 편찬하였다. 산가요록은 38가지의 김치와 술빚기만 해도 63가지에 이르며, 또한 생선, 양, 돼지껍질, 도라지, 죽순, 꿩, 원미를 재료로 한 식해도 7가지 종류가 수록하였다. 이 책은 15세기의 식생활을 알 수 있는 중요한 자료로 평가될 뿐만 아니라, 수록된 온실 설계법은 서양의 온실보다 170년이 앞선 것으로 보인다.","views":963,"langs":["ar","ko"],"langNames":{"ar":"سانجا يوروك (كتاب طبخ كوري)","ko":"산가요록"},"sourceLanguage":"ko","notFood":"a literary work"},{"title":"Sea pineapple","name":"Sea pineapple","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sea_pineapple","prepSummary":"멍게 또는 우렁쉥이(, )는 척삭동물문 해초강 측성해초목 무척추동물이다. 과거에는 ‘우렁쉥이’만 단수(單數) 표준어였고, ‘멍게’는 방언이었지만, 이제는 ‘멍게·우렁쉥이’가 복수(複數) 표준어이다. 멍게는 부드러운 속살을 가지고 있으며 바깥은 딱딱한 껍데기를 가지고 있다. 유생일때에는 올챙이 모양으로 헤엄쳐 다니지만 성체는 바위에 붙거나 해저바닥의 흙속에 파묻혀 살기 때문에 움직이지 못한다. 성체가 되면 유생일 때 지니고 있던 자신의 뇌를 소화시킨다. 유생일땐 뇌를 이용해 먹이를 열심히 찾아다니지만, 성체는 어딘가에 붙어서 더 이상 움직이지 않고 흘러 들어오는 먹이만 잡아 먹기 때문에, 에너지 소모가 많은 뇌가 필요하지 않은 것이다. 몸통은 보통 붉은색 또는 오렌지색을 띄며 표면에는 돌기가 돋아있다. 위쪽에는 바닷물을 들이는 입수공과 출수공이 있는데 이를 통해 각종 유기물, 플랑크톤을 걸러서 먹는다. 아래쪽에는 뿌리 모양의 돌기가 있고 이 돌기는 서식하는 곳에 찰싹 달라 붙어 있게끔 한다. 자웅동체인 멍게는 가을부터 봄철이 번식기 및 산란기인데 이때에는 제맛이 안나지만 5월쯤 들어서 초여름부터는 제철의 맛을 느낄 수 있다. 양식인 경우 2년 정도 지나야 식용","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Halocynthia_roretzi-Sea_pineapples_at_Tsukiji_Market-01.jpg/960px-Halocynthia_roretzi-Sea_pineapples_at_Tsukiji_Market-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bifyu","licence":"CC BY-SA 2.0","leadFile":"Halocynthia_roretzi-Sea_pineapples_at_Tsukiji_Market-01.jpg","views":66857,"langs":["fr","it","ko","nl","ru","sv","uk","vi"],"langNames":{"fr":"Halocynthia roretzi","it":"Halocynthia roretzi","ko":"멍게","nl":"Halocynthia roretzi","ru":"Halocynthia roretzi","sv":"Halocynthia roretzi","uk":"Морський ананас","vi":"Dứa biển"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Seon (food)","name":"Seon (food)","country":"South Korea","region":"Joseon","url":"https://en.wikipedia.org/wiki/Seon_(food)","prepSummary":"To make a hobakseon or oiseon, a cucumber (or zucchini) is cut into pieces about 4 to 5 cm. in length and then quartered. The pieces are lightly salted and then slightly squeezed to drain water from them. Beef or chicken, along with onion, is chopped and mixed with seasonings to make the stuffing. Then, prepared pieces of the cucumber are stuffed with the meat and placed in a pot. After that, pour the vegetable broth on the ingredients until they are partially covered with liquid. Soaked and stuffed cucumber boiled or steamed with the sauce for about 5–10 minutes.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Oi-seon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Oi-seon.jpg","views":1604,"langs":["es","he","hu","ja","jv","ko","ms","tr"],"langNames":{"es":"Seon (gastronomía)","he":"סון (מאכל)","hu":"Szon","ja":"ソン (料理)","jv":"Séon","ko":"선 (음식)","ms":"Seon","tr":"Seon (yemek)"}},{"title":"Sikhae","name":"Sikhae","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Sikhae","prepSummary":"Righteye flounders are typically used for sikhae. Other commonly used fish include Alaska pollock, chub mackerel, sailfin sandfish, and Japanese anchovy. Sometimes, millet, quinoa, or other grains may also be used. For salting, coarse sea salt is used.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/Gajamisikhae_%28fermented_righteye_flounders%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kyungeun","licence":"CC BY 4.0","leadFile":"Gajamisikhae_(fermented_righteye_flounders).jpg","views":3871,"langs":["id","ja","ko"],"langNames":{"id":"Sikhae","ja":"シッケ (発酵食品)","ko":"식해"}},{"title":"Siraegi","name":"Siraegi","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Siraegi","ingredients":["Korean radish greens"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Siraegi.jpg/960px-Siraegi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Siraegi.jpg","views":7083,"langs":["ko","uk"],"langNames":{"ko":"시래기","uk":"Сіраегі"}},{"title":"Siru","name":"Siru","country":"South Korea","url":"https://en.wikipedia.org/wiki/Siru","prepSummary":"시루는 떡, 쌀 등을 찌는 데 쓰는 둥근 질그릇이다. 강원, 경상, 전남, 제주에서는 시리라고도 부른다. 자배기 모양으로 바닥에 구멍이 여러 개 뚫렸다. 주로 토기나 옹기로 만들며, 유기로 만든 것도 있다. 또 시루 안의 재료가 구멍으로 빠지지 않도록 칡덩굴 등으로 시루밑을 깔았다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Siru_%28rice_cake_steamer%29.jpg/960px-Siru_%28rice_cake_steamer%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Siru_(rice_cake_steamer).jpg","views":2501,"langs":["ja","ko","vi"],"langNames":{"ja":"シル (蒸し器)","ko":"시루","vi":"Siru"},"sourceLanguage":"ko"},{"title":"Siŭijŏnsŏ","name":"Siŭijŏnsŏ","country":"South Korea","url":"https://en.wikipedia.org/wiki/Si%C5%ADij%C5%8Fns%C5%8F","views":1328,"langs":["ko","ms","nl","zh"],"langNames":{"ko":"시의전서","ms":"Siuijeonseo","nl":"Siui jeonseo","zh":"是議全書"}},{"title":"Sokuri","name":"Sokuri","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Sokuri","prepSummary":"소쿠리 또는 오합(烏盒)은 대나 싸리로 엮어 테가 있게 만든 채그릇이다. 얇고 가늘게 쪼갠 대로 테가 있게 만든 그릇으로, 대의 겉으로 짠 것이 고급품이고, 속대로 짠 것은 질이 낮다. 식품을 담아 말리거나 곡물이나 채소를 물에 씻은 다음 물기를 빼는 데 사용한다. 또 과자나 과일을 담기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Sokuri_2.jpg/960px-Sokuri_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Sokuri_2.jpg","views":1274,"langs":["bg","es","fa","ko"],"langNames":{"bg":"Сокури","es":"Sokuri","fa":"سوکوری","ko":"소쿠리"},"sourceLanguage":"ko"},{"title":"Ssam","name":"Ssam","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ssam","prepSummary":"쌈은 밥이나 고기 등을 채소에 얹어 싸 먹는 한국 요리를 말한다. 쌈에 들어가는 채소로는 상추, 배추, 치커리, 깻잎 등이 있다. 종종 쌈장과 같은 장을 곁들이고, 날것 또는 익힌 마늘, 양파, 풋고추 또는 김치와 같은 반찬을 얹기도 한다. 흔한 종류로는 잎채소에 돼지고기와 같은 고기를 싸서 먹는 것이 있다. 21세기 초 웰빙 열풍이 불면서 채식 식단에 대한 관심이 높아지자 외식 식단으로 '쌈밥'이라는 메뉴가 등장하였으며 '쌈밥'을 전문으로 하는 식당도 많이 생겨났다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Ssam.jpg/960px-Ssam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Ssam.jpg","views":22498,"langs":["ca","es","fr","hu","id","it","ja","jv","ko","ms","th","uk","zh"],"langNames":{"ca":"Ssam","es":"Ssam","fr":"Ssam","hu":"Sszam","id":"Ssam","it":"Ssam","ja":"サム (料理)","jv":"Ssam","ko":"쌈","ms":"Ssam","th":"ซัม","uk":"Ссам","zh":"菜包肉 (韓國)"},"sourceLanguage":"ko"},{"title":"Sujebi","name":"Sujebi","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Sujebi","prepSummary":"수제비(, )는 밀가루를 이용하여 만드는 전통 음식이다. 손으로 적당히 뜯은 밀가루 반죽에 다양한 채소를 곁들여 끓여먹는 국이다. 맛하고 조리법은 칼국수하고 유사하지만, 칼국수는 밀가루 덩어리가 아닌 기다란 국수 가락으로 만든다는 것만 차이가 있다. 빈대떡하고 함께 비 오는 날에 먹는 음식으로도 알려져 있다. 멸치, 조개, 다시마 등이 재료로 사용되며, 오랜 시간에 걸쳐 국물을 낸 뒤 국수를 더하고 동박, 감자나 김치를 곁들인다.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/Sujebi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"방신애","licence":"CC BY-SA 4.0","leadFile":"Sujebi.jpg","views":14847,"langs":["es","hu","id","it","ja","jv","ko","nl","ru","vi"],"langNames":{"es":"Sujebi","hu":"Szudzsebi","id":"Sujebi","it":"Sujebi","ja":"スジェビ","jv":"Sujebi","ko":"수제비","nl":"Sujebi","ru":"Суджеби","vi":"Sujebi"},"sourceLanguage":"ko"},{"title":"Sujeo","name":"Sujeo","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sujeo","prepSummary":"수저는 한국 음식을 먹을 때 사용하는 도구로 숟가락과 젓가락을 함께 이르는 말이다. 수저는 쇠로 만든 젓가락과 같은 재료의 숟가락이 한 세트를 이룬다. 수저로 음식을 먹을 때 숟가락과 젓가락은 따로 사용하는 것이 일반적인 식사 예절이다. 젓가락은 사용하지 않을 때는 상에 놓아둔다. 수저를 담는 수저집 또는 수저주머니는 종이나 천으로 만든다. 특히 천으로 수를 놓아 만든 수저주머니는 장수를 기원하며 여성의 혼수품 등으로 사용되었다. 현대에 와서는 기념품으로 판매된다. 수저를 동시에 사용하는 것은 동북 아시아 지역의 한국, 중국, 일본 중 한국만의 독특한 문화이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d9/Korean_chopsticks_and_spoon-Sujeo-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Photograph by d3j4vu","licence":"CC BY-SA 3.0","leadFile":"Korean_chopsticks_and_spoon-Sujeo-01.jpg","views":12724,"langs":["ar","es","hu","hy","id","jv","ko","ms","nl","sv","zh"],"langNames":{"ar":"سوجيو","es":"Sujeo","hu":"Szudzso","hy":"Սուջեո","id":"Sujeo","jv":"Sujeo","ko":"수저","ms":"Sujeo","nl":"Sujeo","sv":"Sujeo","zh":"韓國餐具"},"sourceLanguage":"ko"},{"title":"Suunjapbang","name":"Suunjapbang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Suunjapbang","prepSummary":"《수운잡방》(需雲雜方)은 조선 초기 1540년 무렵 탁청공 김유가 저술한 요리책이다. 2012년 5월 14일 경상북도의 유형문화재 제435호로 지정되었다가 2021년 8월 24일 국가 보물로 지정되었다. 제목에서 수운(需雲)은 격조를 지닌 음식문화를 뜻하며, 잡방(雜方)은 여러 가지 방법을 뜻한다. 즉 풍류를 아는 사람들에게 걸맞은 요리를 만드는 방법을 의미한다. 상하권 두 권에 술빚기 등 경상북도 안동 지방의 121가지 음식의 조리법을 담고 있다. 《수운잡방》은 표지를 비롯하여, 25매의 한자의 필사본으로, 하권은 김유의 후손이 덧붙인 것으로 알려진다. 이 책은 조선전기의 식생활을 알려주는 중요한 문서로 평가된다.","views":695,"langs":["ko"],"langNames":{"ko":"수운잡방"},"sourceLanguage":"ko"},{"title":"Tomundaejak","name":"Tomundaejak","country":"South Korea","region":"Joseon","url":"https://en.wikipedia.org/wiki/Tomundaejak","prepSummary":"《도문대작》(屠門大嚼)은 1611년(광해군 3년)에 허균이 지은 음식품평책으로, 총 26권 12책으로 구성된 《성소부부고》에 들어있다. 이 책은 허균이 전라도 함열(咸悅)로 귀양가 있던 시기에 저술한 것으로, 유배지에서 거친 음식만을 먹게 되자, 이전에 먹었던 맛있는 음식을 생각나는 대로 서술하였다. ‘도문(屠門)은 소나 돼지를 잡는 푸줏간의 문이고, 대작(大嚼)은 크게 씹는다는 뜻이다. 즉, 이 제목은 현재 먹을 수 없는 고기를 생각하며 \"푸줏간 문을 향해 입맛을 다신다\"라는 뜻이다. 이 책은 병이류(餠餌類) 11종, 과실류 30종, 비주류(飛走類: 고기류) 5종, 해수족류(海水族類: 어패류) 40종, 소채류 25종, 분류하지 않은 음식 5종 등 총 117종의 식품과 식재료에 대한 분류와 이름, 특산지, 재배 기원, 생산 시기, 가공법, 모양과 맛 등의 내용을 몇 가지씩 언급한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Korea-Domun.daejak-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Heo Gyun]]","licence":"Public domain","leadFile":"Korea-Domun.daejak-01.jpg","views":457,"langs":["ko"],"langNames":{"ko":"도문대작"},"sourceLanguage":"ko"},{"title":"Tteok","name":"Tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Tteok","ingredients":["Flour made of various grains"],"prepSummary":"떡은 주로 멥쌀이나 찹쌀, 또는 다른 곡식을 쪄서 찧거나 가루 내어 쪄서 빚어 만든 음식을 통칭하는 말이다. 일반적으로는 쌀을 주재료로 사용하지만 감자 녹말이나 기타 곡물을 이용하기도 하고, 맛과 모양을 더하기 위해서 다양한 종류의 부재료들이 추가되기도 한다. 곡식가루를 시루에 안쳐 찌거나, 쪄서 치거나, 물에 삶거나, 혹은 기름에 지져서 굽거나, 빚어서 찌는 등 다양한 방법으로 조리된다. 동남아시아와 동북아시아를 중심으로 쌀을 주식으로 먹는 지역에서 발달하였다. 한국에서는 명절이나 관혼상제 같은 잔치나 축제 행사에서 떡을 많이 짓고 나누어 먹는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Tteok.jpg/960px-Tteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"user:takoradee","licence":"CC BY-SA 3.0","leadFile":"Tteok.jpg","views":50994,"langs":["ar","az","de","es","fa","fr","ha","hu","hy","id","it","ja","jv","ko","ms","nl","pa","pl","pt","ru","sv","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"تتيوك","az":"Ttok","de":"Tteok","es":"Ttok","fa":"تئوک","fr":"Tteok","ha":"Tteok","hu":"Ttok","hy":"Տտոկ","id":"Tteok","it":"Tteok","ja":"トック","jv":"Ttéok","ko":"떡","ms":"Tteok","nl":"Tteok","pa":"ਤੱਤਿਓਕ","pl":"Tteok","pt":"Tteok","ru":"Тток","sv":"Tteok","tl":"Tteok","tr":"Tteok","uk":"Тток","uz":"Tteok","vi":"Tteok","zh":"打糕 (朝鲜半岛)"},"sourceLanguage":"ko"},{"title":"Tteokbokki","name":"Tteokbokki","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Tteokbokki","ingredients":["(rice cakes)","fishcake","gochujang"],"prepSummary":"떡볶이는 떡면(가는 가래떡)을 주재료로 하는 한국 전통요리이다. 일반적인 떡볶이는 밀떡, 쌀떡, 어묵, 채소, 고추장 등의 양념을 넣어 볶은 음식으로 한국의 대표적 길거리 음식이다. 고추장과 간장을 기본으로 양념할 수 있는데 전자가 가장 대표적인 형태다. 일반적으로 분식점과 노점상에서 많이 판매하며 보통 떡볶이와 함께 다른 음식을 곁들여 먹는 경우가 흔하다. 일반적으로 튀김류에 떡볶이 양념을 묻혀 먹기도 하며, 김밥과 순대와 곁들이기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Tteokbokki.JPG/960px-Tteokbokki.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Tteokbokki.JPG","views":348828,"langs":["ar","ca","de","el","es","fa","fi","fr","gl","ha","hu","id","it","ja","jv","kk","ko","ms","my","nl","pl","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"تيوكبوكي","ca":"Tteokbokki","de":"Tteokbokki","el":"Τόκποκι","es":"Tteokbokki","fa":"تئوکبوکی","fi":"Tteokbokki","fr":"Tteokbokki","gl":"Tteokbokki","ha":"Tteokbokki","hu":"Ttokpokki","id":"Tteokbokki","it":"Tteokbokki","ja":"トッポッキ","jv":"Tteokbokki","kk":"Ттокпокки","ko":"떡볶이","ms":"Tteokbokki","my":"တိုပူကီ","nl":"Tteokbokki","pl":"Tteokbokki","ru":"Ттокпокки","sv":"Tteokbokki","th":"ต็อกโปกี","tl":"Tteokbokki","tr":"Tteokbokki","uk":"Токпоккі","uz":"Tteokbokki","vi":"Tteokbokki","zh":"韓式炒年糕"},"sourceLanguage":"ko"},{"title":"Ttukbaegi","name":"Ttukbaegi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ttukbaegi","prepSummary":"뚝배기는 찌개, 지짐이, 조림 등을 끓이거나 설렁탕 등을 담을 때 쓰는 오지그릇이다. 대한민국 재래의 토속적인 그릇으로, 아가리가 넓고 속이 조금 깊으며, 크기는 대, 중, 소의 여러가지가 있다. 뚝배기는 지방에 따라 툭배기, 툭수리, 툭박이, 투가리, 둑수리 등으로 불린다. 그 중에서 물 한 컵이나 반 컵 정도 들어가는 작은 것을 알뚝배기라고 한다. 뚝배기는 냄비처럼 빨리 끓지 않는 단점이 있지만 일단 뜨거워진 것은 쉽게 식지 않으므로 겨울철에 따끈한 음식을 먹을 때 좋다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Korean_stew-Two_jjigae_in_ttukbaegi-01.jpg/960px-Korean_stew-Two_jjigae_in_ttukbaegi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Junho Jung at Flickr from South Korea","licence":"CC BY-SA 3.0","leadFile":"Korean_stew-Two_jjigae_in_ttukbaegi-01.jpg","views":8922,"langs":["es","id","it","ko","vi"],"langNames":{"es":"Ttukbaegi","id":"Ttukbaegi","it":"Ttukbaegi","ko":"뚝배기","vi":"Ttukbaegi"},"sourceLanguage":"ko"},{"title":"Ugeoji","name":"Ugeoji","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Ugeoji","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Ugeoji.jpg/960px-Ugeoji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Ugeoji.jpg","views":1392,"langs":["ja","ko"],"langNames":{"ja":"ウゴジ","ko":"우거지"}},{"title":"Ŭmsik timibang","name":"Ŭmsik timibang","country":"South Korea","url":"https://en.wikipedia.org/wiki/%C5%ACmsik_timibang","prepSummary":"음식디미방(飮食旨味方, 음식지미방)은 1670년(현종 11년)경 정부인 안동 장씨(貞夫人 安東 張氏)가 쓴 조리서이다. 이 책은 궁체로 쓰인 필사본으로, 표지에는 '규곤시의방'이라 이름붙여졌으며, 내용 첫머리에 한글로 '음식디미방'이라 써있다. 제목의 뜻을 풀이하면 \"음식을 맛있게 하는 방문\"이라는 뜻이다. 음식디미방 이전에도 한국에서 음식에 관한 책은 있었지만, 모두 한문으로 쓰였으며, 간략하게 소개하는 것에 그쳤다. 반면 음식디미방은 예로부터 전해오거나 장씨 부인이 스스로 개발한 음식 등, 양반가에서 먹는 각종 특별한 음식들의 조리법을 자세하게 소개하였다. 가루음식과 떡 종류의 조리법 및 어육류, 각종 술담그기를 자세히 기록한다. 이 책은 17세기 중엽 조선시대 사람들의 식생활을 연구하고 이해하는 데 귀중한 문헌이다. 현재 원본은 경북대학교 도서관에서 소장 중이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/58/Korea-Eumsikdimibang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jang Gyehyang(장계향), or Lady Jeong of Andong","licence":"Public domain","leadFile":"Korea-Eumsikdimibang-01.jpg","views":1728,"langs":["ko"],"langNames":{"ko":"음식디미방"},"sourceLanguage":"ko","notFood":"a literary work"},{"title":"Yaksik","name":"Yaksik","country":"South Korea","region":"Korean-speaking areas","url":"https://en.wikipedia.org/wiki/Yaksik","ingredients":["glutinous rice","chestnuts","jujubes","pine nut"],"prepSummary":"Glutinous rice is steamed and mixed with honey, brown sugar, and ganjang to colorize the rice. Soft-boiled chestnuts, pine nuts, sesame oil and quartered jujubes with the seeds removed are added to this mixture with the entire mix is resteamed. The yaksik is then put into desired shapes such as flat squares and left to cool before eating. Over time, South Koreans have developed more modernized ways of cooking yaksik such as utilizing a rice pressure cooker. Yaksik is typically eaten at room temperature and can be kept in cooler conditions for about a few days.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Yaksik.jpg/960px-Yaksik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Yaksik.jpg","views":5867,"langs":["az","es","id","ja","ko","pa","ru","uk","vi","zh"],"langNames":{"az":"Yaksik","es":"Yaksik","id":"Yaksik","ja":"薬食","ko":"약식","pa":"ਯਾਕਸਿਕ","ru":"Яксик","uk":"Якбап","vi":"Yaksik","zh":"藥食"}},{"title":"Yangnyeom chicken","name":"Yangnyeom chicken","country":"South Korea","url":"https://en.wikipedia.org/wiki/Yangnyeom_chicken","prepSummary":"A chicken is cut into pieces, or boneless chicken into bite-size pieces, and seasoned with salt and powdered black pepper. Pickled radish is a common accompaniment. Commercial sauces are available. Coating in sauce causes the crust of yangnyeom chicken to get soggy very fast; consuming it immediately after purchase is recommended unless one prefers the moist crust to the crispy one. Yangnyeom chicken tends to be popular among those who do not enjoy the oily taste of fried chicken. On the other hand, those who may not enjoy the sweetish taste and deep-fried coating that gets soggy very fast prefer eating fried chicken.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Yangnyeom-chikin_bhcChicken_1.jpg/960px-Yangnyeom-chikin_bhcChicken_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jirangmoon","licence":"CC BY-SA 4.0","leadFile":"Yangnyeom-chikin_bhcChicken_1.jpg","views":32295,"langs":["ar","fa","fr","hy","id","ja","jv","ko","ru","th","uz","vi"],"langNames":{"ar":"دجاج يانغنيوم","fa":"جوجه یانگنیوم","fr":"Poulet yangnyeom","hy":"Յաննյոմ հավ","id":"Yangnyeom chicken","ja":"ヤンニョムチキン","jv":"Pitik yangnyeom","ko":"양념치킨","ru":"Курица яннём","th":"ไก่ยังนย็อม","uz":"Yannyom tovugʻi","vi":"Gà yangnyeom"}},{"title":"Youn's Kitchen","name":"Youn's Kitchen","country":"South Korea","url":"https://en.wikipedia.org/wiki/Youn's_Kitchen","prepSummary":"《윤식당》은 tvN에서 방영되었던 텔레비전 프로그램이다. 해외에서 작은 한식당을 열고 가게를 경영하는 모습을 담았다. 시즌3의 경우 코로나19의 확산으로 인해 '윤식당'이 아닌 '윤스테이'라는 이름으로 국내에서 운영된 바 있으며, 2021년 1월 8일부터 2021년 4월 2일까지 해당 제목으로 방송되었다.","leadFile":"Youn's_Kitchen_(poster).jpg","views":29580,"langs":["ja","ko","zh"],"langNames":{"ja":"ユン食堂","ko":"윤식당","zh":"尹食堂"},"sourceLanguage":"ko","notFood":"a television series"},{"title":"Yuhwang-ori","name":"Yuhwang-ori","country":"South Korea","url":"https://en.wikipedia.org/wiki/Yuhwang-ori","views":468,"langs":["ko"],"langNames":{"ko":"유황오리"}},{"title":"Bosintang","name":"Bosintang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Bosintang","ingredients":["Dog meat","vegetables","spices"],"prepSummary":"보신탕(補身湯, )은 개고기가 들어가는 탕의 한 종류이다. 개장국, 영양탕 또는 사철탕, 개장, 멍멍탕 등으로도 불린다. 이 음식은 정력 증강에 좋다는 믿음이 있다. 개고기와 함께, 된장이나 고추장을 풀어 국물에 파, 부추, 토란 줄거리, 고사리 중 한두가지를 가해 삶은 다음, 국물에 고기를 넣어 양념을 하고 밥을 말아 먹는 것이 일반적이다. 경상도 지방과 중국 교포들은 개장국을 끓일 때 옛 방식대로 방아잎을 넣어 개고기의 냄새를 없앤다고 하기도 한다. 옛 풍습에 따라 더위가 가장 심한 삼복(초복 ·중복 ·말복)에 먹는 음식 중 하나이다. 개장국에 따라 나오는 반찬은 김치, 풋고추, 오이 등이다. 개장국에서 유래한 요리로는 육개장이 있다. 이는 개장국에 개고기 대신에 쇠고기를 넣었기 때문에 그러한 이름이 붙여졌다. 강아지 메리 보신탕","photo":"https://upload.wikimedia.org/wikipedia/commons/9/95/%EB%B3%B4%EC%8B%A0%ED%83%95.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Beeniru assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"보신탕.jpg","views":19553,"langs":["de","es","fr","he","hi","hy","id","it","ja","jv","kk","ko","ms","nl","ru","tl","tr","uk","vi","zh"],"langNames":{"de":"Bosintang","es":"Bosintang","fr":"Bosintang","he":"בושינטנג","hi":"कुत्तेकामांस","hy":"Պոսինտհան","id":"Bosintang","it":"Bosintang","ja":"ポシンタン","jv":"Bosintang","kk":"Ит көжесі","ko":"보신탕","ms":"Bosintang","nl":"Bosintang","ru":"Суп из собаки","tl":"Bosintang","tr":"Bosintang","uk":"Суп із собаки","vi":"Bosintang","zh":"補身湯"},"sourceLanguage":"ko"},{"title":"Gejang","name":"Gejang","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Gejang","prepSummary":"To prepare ganjang-gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water. They are then rinsed to remove moisture. Next, the crabs are put in a hangari (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ganjang is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the hangari and placed in a bowl, the hot sauce is poured onto the crabs. An hour later, the ganjang is removed from the bowl and reheated to reach its boiling point. It is again poured over the crabs.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Korean_seafood-Ganjang_gejang-01.jpg/960px-Korean_seafood-Ganjang_gejang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"derivative work: Caspian blue (talk) Korean.cuisine-Ganjang_gejang_and_banchan-01.jpg: by LWY at flickr","licence":"CC BY 2.0","leadFile":"Korean_seafood-Ganjang_gejang-01.jpg","views":23988,"langs":["es","id","ja","jv","ko","ms","pl","pt","tl","vi","zh"],"langNames":{"es":"Gejang","id":"Gejang","ja":"ケジャン","jv":"Gejang","ko":"게장","ms":"Gejang","pl":"Gejang","pt":"Guejang","tl":"Gejang","vi":"Gejang","zh":"醬油蟹"}},{"title":"Gukbap","name":"Gukbap","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Gukbap","ingredients":["Guk (soup)","bap (cooked rice)"],"prepSummary":"국밥은 국에 밥을 넣어 말아 먹는 한국 요리이다. 취향에 따라 밥을 곁들이거나 말아 먹는다. 전통적인 국밥의 방식은 국에 밥이 말아져 나오는 것이다. 국물과 밥의 맛의 균형을 위하여 따뜻한 국물을 여러번 부어 데우는 행위를 하는데 이를 \"토렴한다.\"라고 하며, 한국 고유의 탕 서비스 방식의 하나이다. 국물과 밥이 따로 나오게 된 것은 6.25 전쟁 당시 대구 지역의 피난민들 사이에서 발생한 방식으로 이는 반상의 구분을 원한다고 하여 피난간 양반들이 밥을 따로 시켜먹는데에서 기인한다. 이를 \"따로국밥\" 혹은 \"대구탕\"이라 지칭하여 일반적인 국밥과 구분하는 현상이 발생하였다. 또 국밥을 처음부터 말아서 내오면 밥의 녹말이 국물에 퍼지면 국물의 깔끔함이 사라지며 밥 또한 퍼질 수 있기 때문이다. 국밥의 어원이나 유래에 대해서는 여러 가지 학설이 있으나 언제부터 시작되었는지 정확한 유래는 전해지지 않는다. 조선시대에 임금이 직접 농가가 잘되기를 바라는 제사를 지냈던 선농단에서, 행사가 끝난 후 잔치를 열었을 때, 고기가 부족한 노동자들을 위한 고기국을 내놓은 적이 있다고 한다. 이것으로 보았을 때 그 전부터 국밥은 유래했을 가능성이 있다. 혹은 보부상들이 많은 거리","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8b/Dwaeji-gukbap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"http://blog.daum.net/wjlee4284 사이팔사]","licence":"CC BY 2.0 kr","leadFile":"Dwaeji-gukbap.jpg","views":33519,"langs":["ar","id","it","ja","jv","ko","tr"],"langNames":{"ar":"جوكباب","id":"Gukbap","it":"Gukbap","ja":"クッパ (料理)","jv":"Gukbap","ko":"국밥","tr":"Gukbap"},"sourceLanguage":"ko"},{"title":"Heotjesatbap","name":"Heotjesatbap","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Heotjesatbap","prepSummary":"헛제삿밥은 대한민국의 전통음식이며 흔히 쓰이는 고추장 대신 간장과 함께 비벼먹는 일종의 비빔밥이라고 할 수 있다. 헛제삿밥은 주로 여러 가지 나물을 흰 밥 위에 놓아 구성한다. 또한 불에 구운 고기와 전 몇 가지도 함께 준비한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Korean.food-Andong.Hansik-Heotjesabab.jpg/960px-Korean.food-Andong.Hansik-Heotjesabab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ebifry","licence":"CC BY 2.0","leadFile":"Korean.food-Andong.Hansik-Heotjesabab.jpg","views":1420,"langs":["es","id","jv","ko","zh"],"langNames":{"es":"Heotjesabap","id":"Heotjesabap","jv":"Heotjesatbap","ko":"헛제삿밥","zh":"假祭祀飯"},"sourceLanguage":"ko"},{"title":"Jeon (food)","name":"Jeon (food)","country":"South Korea","region":"Jeon (food)","url":"https://en.wikipedia.org/wiki/Jeon_(food)","ingredients":["Fish","meat","poultry","seafood","vegetable","flour","egg"],"prepSummary":"전(煎, )은 생선이나 고기, 채소 등을 얇게 썰거나 다지고 양념을 한 후, 밀가루와 달걀물을 씌워 기름에 지진 음식이다. 전유(煎油)라고도 부르며, 부침개와 달리 재료의 형태를 최대한 유지한다. 굴전·새우전·버섯전·고추전·호박전 등이 대표적이다. 조선왕조 궁중음식에서는 얇게 저민 고기나 생선 따위에 밀가루를 묻히고 달걀 푼 것을 씌워 기름에 지진 음식을 저냐로 부르는데, 전유어(煎油魚)와 전유화(煎油花)의 와음이다. 제사에 쓰는 저냐는 간납(干納, 肝納)이라 부르며, 소의 간이나 처녑 또는 생선 살 따위로 만든다. 전은 보통 전채, 반찬, 안주로 먹는다. 화전 등은 후식으로 먹기도 한다.","course":"Appetizer, banchan, anju","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8b/Dongtae-jeon_and_donggeurang-ttaeng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"행복한 초록개구리","licence":"CC BY 4.0","leadFile":"Dongtae-jeon_and_donggeurang-ttaeng.jpg","views":23722,"langs":["az","de","es","fr","hu","id","it","ja","jv","ko","ms","ru","th","tr","vi"],"langNames":{"az":"Çon (yemək)","de":"Jeon (Gericht)","es":"Jeon","fr":"Jeon","hu":"Cson","id":"Jeon (makanan)","it":"Jeon (gastronomia)","ja":"ジョン (料理)","jv":"Jeon","ko":"전 (음식)","ms":"Jeon","ru":"Чон (блюдо)","th":"ช็อน","tr":"Jeon (yemek)","vi":"Jeon (món ăn)"},"sourceLanguage":"ko"},{"title":"Yeonpo-tang","name":"Yeonpo-tang","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Yeonpo-tang","prepSummary":"Nakji-yeonpo-tang can be prepared by boiling long arm octopus in kelp stock, taking the octopus out, slicing them into bite-sized pieces and putting them back into the soup. The soup is usually seasoned with salt, minced garlic, sliced tree onions, sesame oil, and ground toasted sesame seeds, and is boiled together with the slices of octopus.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Korean_soup-Yeonpotang-01.jpg/960px-Korean_soup-Yeonpotang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by cube300 at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_soup-Yeonpotang-01.jpg","views":2619,"langs":["es","ko"],"langNames":{"es":"Yeonpotang","ko":"연포탕"}},{"title":"North Korean cuisine","name":"North Korean cuisine","country":"South Korea","region":"Korean-related lists","url":"https://en.wikipedia.org/wiki/North_Korean_cuisine","prepSummary":"조선민주주의인민공화국 요리(朝鮮民主主義人民共和國料理, ) 또는 북조선 요리(北朝鮮料理, )는 한국 요리(조선 요리)의 한 갈래로, 현재 조선민주주의인민공화국 관할 하에 있는 북한(북조선) 지역에서 발전한 고유의 요리이다. 조선민주주의인민공화국에서는 조선 요리(朝鮮料理, )나 공화국 요리(共和國料理, )로 줄여 부르기도 한다. 대한민국에서는 실향민과 북한이탈주민에 의해 퍼져나갔으며, 북한 요리(北韓料理), 이북 요리(以北料理)로도 불린다. 가자미식해나 초계탕, 평양냉면 등 한반도(조선반도) 분단 이전부터 북부 지방에서 먹던 향토 요리와 현대에 북한 지역에서 탄생한 요리가 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Various_North_Korean_foods.jpg/960px-Various_North_Korean_foods.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stefan Krasowski from New York, NY, USA","licence":"CC BY 2.0","leadFile":"Various_North_Korean_foods.jpg","views":43301,"langs":["ar","cs","fa","fr","id","jv","ko","ms","th"],"langNames":{"ar":"مطبخ كوري شمالي","cs":"Severokorejská kuchyně","fa":"آشپزی کره شمالی","fr":"Culture de la Corée du Nord#Cuisine(s)","id":"Hidangan Korea Utara","jv":"Olahan Korea Lor","ko":"조선민주주의인민공화국 요리","ms":"Masakan Korea Utara","th":"อาหารเกาหลีเหนือ"},"sourceLanguage":"ko"},{"title":"Injo-gogi-bap","name":"Injo-gogi-bap","country":"North Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Injo-gogi-bap","views":6058,"langs":["el","id","ja","ko","vi"],"langNames":{"el":"Ίντζο-γκόγκι-μπαπ","id":"Injo-gogi-bap","ja":"インジョコギバップ","ko":"인조고기밥","vi":"Injo-gogi-bap"}},{"title":"Korean Dishes","name":"Korean Dishes","country":"South Korea","region":"North Korean","url":"https://en.wikipedia.org/wiki/Korean_Dishes","views":4663,"langs":["ko","vi"],"langNames":{"ko":"조선료리전집","vi":"Chosŏn ryori"}},{"title":"Paensae","name":"Paensae","country":"North Korea","region":"Korean diaspora","url":"https://en.wikipedia.org/wiki/Paensae","views":246,"langs":["ko"],"langNames":{"ko":"밴새"}},{"title":"Pyongyang (restaurant chain)","name":"Pyongyang (restaurant chain)","country":"South Korea","region":"North Korean","url":"https://en.wikipedia.org/wiki/Pyongyang_(restaurant_chain)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Pyongyang_Restaurant_in_Phnom_Penh.jpg/960px-Pyongyang_Restaurant_in_Phnom_Penh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosomono","licence":"CC BY 2.0","leadFile":"Pyongyang_Restaurant_in_Phnom_Penh.jpg","views":29344,"langs":["de","fr","id","it","ja","ko","ru","vi","zh"],"langNames":{"de":"Pyongyang (Restaurantkette)","fr":"Pyongyang (restaurant)","id":"Pyongyang (jaringan restoran)","it":"Pyongyang (azienda)","ja":"北朝鮮レストラン","ko":"평양관","ru":"Пхеньян (сеть ресторанов)","vi":"Bình Nhưỡng (chuỗi nhà hàng)","zh":"平壤館"}},{"title":"Sungeo-guk","name":"Sungeo-guk","country":"South Korea","region":"Pyongyang","url":"https://en.wikipedia.org/wiki/Sungeo-guk","ingredients":["Flathead grey mullet"],"prepSummary":"The scales, head, internal organs, and fins of a mullet are removed. Once the fish is cleaned, it is chopped into 5 cm pieces. Fillets and peppercorns are put into a pot with boiling water and the foam is skimmed from the broth. As the mullet is cooked, it is seasoned with salt, minced garlic and ginger juice.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Sungeo-guk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korea.net","licence":"KOGL Type 1","leadFile":"Sungeo-guk.jpg","views":1255,"langs":["fr","ko","pa","vi"],"langNames":{"fr":"Sungeoguk","ko":"숭어국","pa":"ਸੁੰਗੀਓ-ਗੁਕ","vi":"Sungeo-guk"}},{"title":"Taedonggang","name":"Taedonggang","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Taedonggang","prepSummary":"대동강맥주(大同江麥酒)는 조선민주주의인민공화국의 대동강맥주공장에서 생산하는 맥주다. 김정일의 \"맥주를 조선의 매력을 알리는 도구로 만들라\"는 지시에 따라 당국의 전폭적인 지원을 받아, 영국의 전통있는 양조장 어셔스의 맥주 양조 설비를 북한으로 수입하고, 러시아 발티카 맥주를 벤치마크하여 만들어졌다. 맥주에 숫자를 라벨링하는 것은 발티카맥주의 특징으로, 1~7번 대동강맥주를 판매하다가 2023년에 '제로 열풍'을 의식한 저열량의 8번 맥주를 출시했다.","leadFile":"Taedonggang_logo.svg.png","views":14078,"langs":["bg","es","fr","hu","id","it","ja","ko","pl","pt","ru","th","uz","vi","zh"],"langNames":{"bg":"Тедонган (бира)","es":"Taedonggang","fr":"Taedonggang","hu":"Taedonggang","id":"Taedonggang","it":"Taedonggang","ja":"大同江ビール","ko":"대동강맥주","pl":"Taedonggang (piwo)","pt":"Taedonggang (cerveja)","ru":"Тэдонган (пиво)","th":"แทดงกัง","uz":"Tedongan","vi":"Taedonggang","zh":"大同江啤酒"},"sourceLanguage":"ko"},{"title":"South Korean cuisine","name":"South Korean cuisine","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/South_Korean_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/KOCIS_Korean_meal_table_%284553953910%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_Korean_meal_table_(4553953910).jpg","views":7762,"langs":["ar","cs","id","ko"],"langNames":{"ar":"مطبخ كوري جنوبي","cs":"Jihokorejská kuchyně","id":"Hidangan Korea Selatan","ko":"대한민국 요리"}},{"title":"Agwi-jjim","name":"Agwi-jjim","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Agwi-jjim","ingredients":["blackmouth angler"],"prepSummary":"아귀찜은 아귀를 이용한, 한국 경상남도 마산(현 창원시 마산합포구)에서 유래된 찜 요리이다. 표준어는 아귀찜이나, 경상도 사투리로는 아구찜으로 불린다. 고춧가루와 다진 파, 마늘 등으로 매운 맛을 내고, 미더덕, 콩나물, 미나리 등으로 아귀와 함께 시원하고 개운한 맛을 낸다. 전통적인 마산 아귀찜을 만들기 위해서는, 찬바람에서 20~30일간 말린 아귀를 위의 재료와 함께 양념에 섞어서 양념이 잘 배게 해야 한다. 반면, 다른 지역에서는 그냥 아귀를 내장을 제거하고 사용한다. 이 아귀라는 생선은 약 30년 전까지만 해도, 그 생김새와 쓰임새가 거의 없어서, 버려지는 경우가 많았다. 그러나 어부들이 선술집에 잡은 아귀를 가지고 술 안주로 만들어 달라고 부탁하여 탄생한 것이 아귀찜이다. 현재 마산합포구 오동동을 중심으로 대표적 향토 요리로 사랑받으며, 전국에서 널리 사랑받는다. 옛 마산시에서는 관광객 유치 홍보를 위해 아귀찜을 9경(景) 5미(味) 가운데 5미 중 1미로 선정하기도 하였다.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/Agujjim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nuyos (talk) (Uploads)","licence":"Public domain","leadFile":"Agujjim.jpg","views":4656,"langs":["es","jv","ko","ms","pa","vi"],"langNames":{"es":"Agujjim","jv":"Agwi-jjim","ko":"아귀찜","ms":"Agujjim","pa":"ਅਗਵੀ-ਜਿਮ","vi":"Agwi-jjim"},"sourceLanguage":"ko"},{"title":"Brunost","name":"Brunost","country":"Norway","region":"Norwegian","url":"https://en.wikipedia.org/wiki/Brunost","ingredients":["Whey","milk","and/or cream"],"prepSummary":"is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Brunost.jpg/960px-Brunost.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Brunost.jpg","views":135282,"langs":["ca","cs","da","de","es","et","fi","fr","hy","id","is","ja","jv","ko","nb","nl","pl","pt","ro","ru","sr","sv","uk","zh"],"langNames":{"ca":"Brunost","cs":"Brunost","da":"Myseost","de":"Braunkäse","es":"Geitost","et":"Brunost","fi":"Mesjuusto","fr":"Brunost","hy":"Բրունոսթ","id":"Gjetost","is":"Mysuostur","ja":"イェトスト","jv":"Brunost","ko":"브루노스트","nl":"Brunost","nb":"Brunost","pl":"Brunost","pt":"Brunost","ro":"Brunost","ru":"Брюнуст","sr":"Норвешки браон сир","sv":"Mesost","uk":"Бруност","zh":"棕奶酪"}},{"title":"BTS Meal","name":"BTS Meal","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/BTS_Meal","prepSummary":"BTS 세트 (대한민국 출시명), BTS 밀 (BTS Meal, 전세계 출시명)은 2021년 패스트푸드 체인점 맥도날드가 대한민국의 보이그룹 방탄소년단 (BTS)와의 콜라보로 기획되어 출시된 세트 메뉴이다. 치킨 너겟, 프렌치 프라이 미디엄, 코카콜라 미디엄, 스파이시 양념소스 2종 (스위트 칠리 / 케이준)으로 구성되었다. 2021년 5월 26일부터 2021년 6월 20일까지 전세계 50여개 국가에서 판매되었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/BTS_Meal.jpg/960px-BTS_Meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fakum Kuliner on YouTube","licence":"CC BY 3.0","leadFile":"BTS_Meal.jpg","views":18137,"langs":["es","fa","hi","id","ko","vi","zh"],"langNames":{"es":"BTS Meal","fa":"وعده غذایی بی‌تی‌اس","hi":"बीटीएस मील","id":"BTS Meal","ko":"BTS 세트","vi":"BTS Meal","zh":"BTS套餐"},"sourceLanguage":"ko"},{"title":"Budae-jjigae","name":"Budae-jjigae","country":"South Korea","region":"Uncertain","url":"https://en.wikipedia.org/wiki/Budae-jjigae","ingredients":["Ham","sausage","Spam","baked beans","kimchi","instant noodles","gochujang","American cheese"],"prepSummary":"부대찌개(部隊 - )는 문자 그대로 군부대의 찌개란 뜻으로, 서양의 스튜처럼 진한 한국의 국물 요리이다. 가장 일반적으로 쓰이는 재료는 햄, 소시지, 베이크트 빈즈, 김치, 라면, 떡, 두부, 당면, 각종 채소 등이 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Budae_jjigae_%2828587380901%29.jpg/960px-Budae_jjigae_%2828587380901%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Tseng","licence":"CC BY 2.0","leadFile":"Budae_jjigae_(28587380901).jpg","views":81001,"langs":["de","es","hi","hu","hy","id","it","ja","jv","ko","ms","nl","pl","pt","th","tr","zh"],"langNames":{"de":"Budaejjigae","es":"Budae jjigae","hi":"बुडे जिगै","hu":"Pude ccsige","hy":"Բուդեճիգե","id":"Budae jjigae","it":"Budae jjigae","ja":"プデチゲ","jv":"Budae-jjigae","ko":"부대찌개","ms":"Budae jjigae","nl":"Budae jjigae","pl":"Budae jjigae","pt":"Budae-jjigae","th":"พูแดจีแก","tr":"Budae-jjigae","zh":"部隊鍋"},"sourceLanguage":"ko"},{"title":"Bunsik","name":"Bunsik","country":"South Korea","region":"Bunsik","url":"https://en.wikipedia.org/wiki/Bunsik","prepSummary":"분식은 떡볶이, 김밥, 순대, 어묵, 라면, 닭강정과 같이 쉽게 구할 수 있는 재료를 이용하여 간편하게 조리하여 파는 음식들을 말한다. 원래는 쌀밥이나 보리밥과 같이 곡물 알갱이를 그대로 먹는 입식(粒食)에 대비하여 가루를 낸 재료를 사용한다는 의미였다. 이런 의미에서 보면 대표적인 가루 재료인 밀가루를 비롯하여 보릿가루, 미숫가루, 녹말 가루 등을 이용한 음식이 모두 분식에 해당하지만 오늘날에는 이런 의미로 사용되지는 않는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Korean.snack-Tteokbokki-Mandu-01.jpg/960px-Korean.snack-Tteokbokki-Mandu-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by 南宮博士","licence":"CC BY-SA 2.0","leadFile":"Korean.snack-Tteokbokki-Mandu-01.jpg","views":15151,"langs":["ar","es","hy","id","ko"],"langNames":{"ar":"بونسيك","es":"Bunsik","hy":"Բունշիգ","id":"Bunsik","ko":"분식"},"sourceLanguage":"ko"},{"title":"Corn cheese","name":"Corn cheese","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Corn_cheese","ingredients":["sweet corn","mozzarella cheese"],"prepSummary":"Sweet corn kernels are sautéed with butter on a skillet, optionally with vegetables such as onions or bell peppers that are diced to be of similar size to the corn kernels. If any vegetables are used, they should be lightly salted and have their excess moisture removed. Mayonnaise and optionally sugar is mixed in, and mozzarella cheese (often shredded) is added over the sautéed corn mixture. It is then broiled in an oven until the cheese browns.","course":"anju","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Corn_cheese.jpg/960px-Corn_cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"anokarina","licence":"CC BY-SA 2.0","leadFile":"Corn_cheese.jpg","views":8651,"langs":["hu","id","it","ko"],"langNames":{"hu":"Sajtos csemegekukorica","id":"Jagung keju","it":"Corn cheese","ko":"콘치즈"}},{"title":"Delivery culture in South Korea","name":"Delivery culture in South Korea","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Delivery_culture_in_South_Korea","prepSummary":"대한민국의 배달 문화는 조선시대부터 시작됐다. 요즘은 빠르게 변화하는 라이프스타일과 일상생활에서 기술의 역할로 인해 음식, 서류, 선물 등 무엇이든 저렴한 가격에 배달하기 위해 배달 서비스를 이용하고 있다. 세계 다른 지역에서는 배달이 매우 일반적이지만, 대한민국의 배달은 스쿠터와 오토바이를 사용하여 음식과 서비스를 빠르게 운송한다는 점에서 어떤 면에서는 독특하다.","views":1862,"langs":["ha","ko"],"langNames":{"ha":"Al'adun bayarwa a Koriya ta Kudu","ko":"대한민국의 배달 문화"},"sourceLanguage":"ko"},{"title":"Dwaeji-gukbap","name":"Dwaeji-gukbap","country":"South Korea","region":"Busan","url":"https://en.wikipedia.org/wiki/Dwaeji-gukbap","prepSummary":"The preparation of the soup is labor intensive, requiring lots of time to make. First, pork bones are boiled in water for hours, resulting in a milky white broth. However, three versions of broth exist overall: cloudy, translucent, and clear. Cloudy broth is made from boiling pork bones, translucent broth is made from boiling the pig's head and intestines, and clear broth is made from boiling only the meat. Different cuts of meat are then added to the pot before serving. It is served various with sauces, garnishes, and side dishes. Variations exist in the exact preparation. It can be served with rice either already in the soup or on the side, and it can also be served with noodles.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8b/Dwaeji-gukbap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"http://blog.daum.net/wjlee4284 사이팔사]","licence":"CC BY 2.0 kr","leadFile":"Dwaeji-gukbap.jpg","views":9702,"langs":["id","ja","ko"],"langNames":{"id":"Dwaeji gukbap","ja":"テジクッパ","ko":"돼지국밥"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gilgeori toast","name":"Gilgeori toast","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Gilgeori_toast","prepSummary":"길거리 토스트(---toast)는 한국의 길거리 음식이다. 버터나 마가린에 구운 식빵 사이에 양배추, 당근, 양파, 파 등 채소를 달걀물에 넣어 부친 소를 넣고 설탕과 케첩 등을 뿌린 토스트 샌드위치이다. 햄이나 슬라이스 치즈를 넣기도 하며, 머스터드를 뿌리기도 한다. 아침으로 많이 먹는 간편식의 하나이다. 한국에 방문한 관광객에게도 인기 있는 음식이며, 외국에서도 \"한국식 길거리 토스트(, )\" 등으로 불리며 인기가 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Gilgeori_toast_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"gildedgingerbread","licence":"CC BY 4.0","leadFile":"Gilgeori_toast_3.jpg","views":8169,"langs":["ko"],"langNames":{"ko":"길거리 토스트"},"sourceLanguage":"ko"},{"title":"So-tteok-so-tteok","name":"So-tteok-so-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/So-tteok-so-tteok","ingredients":["Garae-tteok","Vienna sausage"],"prepSummary":"소떡소떡은 대한민국의 대표적인 길거리 음식이다. 일반적으로는 떡면과 비엔나 소시지를 번갈아 꼬치에 꽂고, 떡과 소시지에 머스터드 소스 또는 고추장 기반의 양념 등을 묻혀 먹는 음식이다. '소떡소떡'은 2010년 와이앤비푸드가 처음 개발, 상표로 등록했다. 대형마트, 프렌차이즈 치킨집, 푸드트럭에서 판매하고 있다. 소떡소떡처럼 소시지와 떡으로 이루어진 꼬치 외에도 떡갈비와 접목한 갈떡궁합, 어묵과 결합한 어떡어떡 등 다양한 형태로 출시되었다. 현 대형마트, 휴게소, PC방, 푸드트럭, 포장마차, 술집 등 에서도 판매되고 있다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Sotteok-sotteok.jpg/960px-Sotteok-sotteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ajumeoni","licence":"CC0","leadFile":"Sotteok-sotteok.jpg","views":7201,"langs":["id","ja","ko"],"langNames":{"id":"So-tteok-so-tteok","ja":"ソトクソトク","ko":"소떡소떡"},"sourceLanguage":"ko"},{"title":"Soju","name":"Soju","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Soju","prepSummary":"The origin of soju dates back to 13th-century Goryeo. The Yuan Mongols acquired the technique of distilling arak from the Persians during their invasions of the Levant, Anatolia, and Persia, and in turn introduced it to the Korean Peninsula during the Mongol invasions of Korea (1231–1259). Distilleries were set up around the city of Gaegyeong, the then-capital (current Kaesong). In the areas surrounding Kaesong, soju is still called arak-ju. Andong soju, the direct root of modern South Korean soju varieties, started as the home-brewed liquor developed in the city of Andong, where the Yuan Mongols' logistics base was located during this era.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Soju.jpg/960px-Soju.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"/Repository/2022/11/29/thiet-ke-chua-co-ten-17.png","licence":"CC BY 2.0","leadFile":"Soju.jpg","views":454235,"langs":["ar","bg","ca","cs","de","es","et","eu","fa","fi","fr","he","hi","hu","hy","id","it","ja","jv","ka","kk","ko","ms","my","nb","nl","pl","pt","ru","sl","sv","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"سوجو (مشروب كحول)","bg":"Соджу","ca":"Soju","cs":"Sodžu","de":"Soju","es":"Soju","et":"Soju","eu":"Soju","fa":"سوجو","fi":"Soju","fr":"Soju","he":"סוג'ו","hi":"सोजु","hu":"Szodzsu","hy":"Սոջու","id":"Soju","it":"Soju","ja":"ソジュ","jv":"Soju","ka":"სოჯუ","kk":"Соджу","ko":"한국의 소주","ms":"Soju","my":"ဆိုဂျူး","nl":"Soju","nb":"Soju","pl":"Soju","pt":"Soju","ru":"Соджу","sl":"Sodžu","sv":"Soju","tl":"Soju","tr":"Soju","uk":"Соджу","uz":"Soju","vi":"Soju","zh":"韩国烧酒"}},{"title":"Toomba Shin Ramyun","name":"Toomba Shin Ramyun","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Toomba_Shin_Ramyun","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Toomba_Ramen.jpg/960px-Toomba_Ramen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ca","licence":"CC BY-SA 4.0","leadFile":"Toomba_Ramen.jpg","views":1267},{"title":"Tteok-kkochi","name":"Tteok-kkochi","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Tteok-kkochi","ingredients":["Tteok","gochujang"],"prepSummary":"떡꼬치는 떡을 꼬치에 끼워서 기름에 튀긴 후 양념 소스를 발라먹는 음식이다. 대한민국의 길거리 음식의 하나이다. 떡 이외에 소시지, 채소, 해산물, 고기 등을 같이 끼워넣는 변형도 있다. 떡에 잔뜩 발린 양념은 매콤달콤한 맛을 낸다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Tteok-kkochi.jpg/960px-Tteok-kkochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Tteok-kkochi.jpg","views":3625,"langs":["id","ko"],"langNames":{"id":"Tteok-kkochi","ko":"떡꼬치"},"sourceLanguage":"ko"},{"title":"Korean burrito","name":"Korean burrito","country":"Mexico","region":"Korean fusion","url":"https://en.wikipedia.org/wiki/Korean_burrito","ingredients":["Flour tortillas","meat","beans or refried beans"],"prepSummary":"El burrito, burro, burrito de harina, taco de harina es un platillo mexicano que consiste en una tortilla de harina de trigo enrollada en forma de ovoide rellena de diversos ingredientes y que se suele acompañar de frijoles refritos. Se hace siempre doblando una tortilla usualmente de menor tamaño que la del burrito alrededor del miauo, que puede ser prácticamente de cualquier alimento o guiso.","course":"Breakfast, lunch, and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Burrito.JPG/960px-Burrito.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"samuelfernandezrivera","licence":"CC0","leadFile":"Burrito.JPG","views":168,"langs":["ar","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hr","hu","hy","id","it","ja","jv","ka","kk","ko","lo","ms","nb","nl","pl","pt","ro","ru","sr","sv","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"بوريتو","bg":"Бурито","ca":"Burrito","cs":"Burrito","da":"Burrito","de":"Burrito","el":"Μπουρίτο","es":"Burrito (comida)","et":"Burrito","eu":"Burrito","fa":"بوریتو","fi":"Burrito","fr":"Burrito","gl":"Burrito","he":"בוריטו","hr":"Burrito","hu":"Burrito","hy":"Բուրիտո","id":"Burrito","it":"Burrito","ja":"ブリート","jv":"Burrito","ka":"ბურიტო","kk":"Бурито","ko":"부리토","lo":"ແປ້ງມ້ວນເມັກຊິກ","ms":"Burrito","nl":"Burrito","nb":"Burrito","pl":"Burrito","pt":"Burrito","ro":"Burrito","ru":"Буррито","sr":"Burito","sv":"Burrito","th":"บูร์ริโต","tr":"Burrito","uk":"Бурито","ur":"بوریتو","uz":"Burrito","vi":"Burrito","zh":"墨西哥卷饼"},"sourceLanguage":"es"},{"title":"Korean-Mexican fusion","name":"Korean-Mexican fusion","country":"South Korea","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Korean-Mexican_fusion","prepSummary":"Masakan fusi Korea-Meksiko atau sering disebut Kogi-style cuisine adalah jenis kuliner fusi yang lahir di Los Angeles dan mengawinkan elemen masakan Meksiko-Amerika dengan cita rasa Korea. Hidangan paling ikoniknya adalah taco atau burrito yang diisi daging panggang ala Korea (seperti bulgogi atau kalbi), kimchi, daun selada, bawang hijau iris, wijen, dan saus pedas berbahan gochujang atau sriracha mayo. Fenomena ini dimulai akhir 2008 ketika Roy Choi membuka food truck Kogi Korean BBQ di Los Angeles. Dengan memanfaatkan Twitter untuk mengumumkan lokasi parkir setiap hari, antrean Kogi bisa me","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Korean_tacos.jpg/960px-Korean_tacos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"insatiablemunch","licence":"CC BY 2.0","leadFile":"Korean_tacos.jpg","views":8393,"langs":["id"],"langNames":{"id":"Masakan fusi Korea-Meksiko"},"sourceLanguage":"id"},{"title":"Bokkeum","name":"Bokkeum","country":"South Korea","region":"Banchan","url":"https://en.wikipedia.org/wiki/Bokkeum","prepSummary":"볶음은 한국 요리 중 재료를 양념과 함께 뜨거운 불에 볶는 조리법이다. 볶음 요리는 주로 반찬이나 안주 용도로 쓰인다. 재료를 건조한 상태에서 볶는 것을 건열 볶음이라고 하고 조리가 끝난 후에도 양념이 자작하게 남아 있는 상태가 되도록 볶는 것을 습열 볶음이라고 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Ojingeo-bokkeum_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"소스킹","licence":"CC BY 4.0","leadFile":"Ojingeo-bokkeum_2.jpg","views":8467,"langs":["es","fr","hu","ko","ms","tr"],"langNames":{"es":"Bokkeum","fr":"Bokkeum","hu":"Pokkum","ko":"볶음","ms":"Bokkeum","tr":"Bokkeum"},"sourceLanguage":"ko"},{"title":"Gyeran-mari","name":"Gyeran-mari","country":"South Korea","region":"Korean egg","url":"https://en.wikipedia.org/wiki/Gyeran-mari","ingredients":["Eggs"],"prepSummary":"계란말이 또는 달걀말이는 달걀을 팬에 얇고 넓게 부친 뒤 돌돌 만 음식이다. 반찬이나 술안주로 먹는다. 달걀만 사용하기도 하지만, 주로 채소를 다져 넣거나 김을 넣어 만든다. 경우에 따라 명란젓을 풀어 넣기도 한다. 간은 소금이나 액젓으로 맞춘다. 계란말이는 포장마차에서 흔히 볼 수 있는 안주이기도 하다.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Gyeran-mari.jpg/960px-Gyeran-mari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Gyeran-mari.jpg","views":10632,"langs":["fr","id","it","ja","jv","ko","vi"],"langNames":{"fr":"Gyeran-mari","id":"Gyeran-mari","it":"Gyeran mari","ja":"ケランマリ","jv":"Gyeran-mari","ko":"계란말이","vi":"Gyeran-mari"},"sourceLanguage":"ko"},{"title":"Jangajji","name":"Jangajji","country":"South Korea","region":"Banchan","url":"https://en.wikipedia.org/wiki/Jangajji","prepSummary":"장아찌 또는 장과(Jangajji, pickled vegetables)는 무·배추·오이 등을 알맞은 크기로 썰어 말리거나 절여서 간장, 된장, 고추장 등에 담가 오래 두고 먹는 반찬으로, 제철에 나는 채소를 보관하여 먹는 방법이다. 장아찌는 장류에 오래 담겨 있어 독특한 풍미를 내는데, 먹기 바로 전에 잘게 썰어 참기름, 설탕, 깨소금 등으로 무쳐 낸다.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Maneuljjongjangajji_%28pickled_garlic_scapes%29.jpg/960px-Maneuljjongjangajji_%28pickled_garlic_scapes%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Maneuljjongjangajji_(pickled_garlic_scapes).jpg","views":8143,"langs":["es","hu","id","jv","ko","ms","tr","uk"],"langNames":{"es":"Jangajji","hu":"Csangaccsi","id":"Jangajji","jv":"Jangajji","ko":"장아찌","ms":"Jangajji","tr":"Jangajji","uk":"Джангаджі"},"sourceLanguage":"ko"},{"title":"Jogi-jeot","name":"Jogi-jeot","country":"South Korea","region":"Banchan","url":"https://en.wikipedia.org/wiki/Jogi-jeot","ingredients":["Yellow croaker"],"prepSummary":"Fresh yellow croakers, with lustrous scales and a chubby belly, caught in May to June. are preferred. Croakers are washed and drained on sokuri (bamboo tray), then stuffed with coarse salt, and laid on a salt-lined onggi (earthenware jar).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Korean_sea_food-Hwangsaegi_jeot-01.jpg/960px-Korean_sea_food-Hwangsaegi_jeot-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by HapaK at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_sea_food-Hwangsaegi_jeot-01.jpg","views":1744,"langs":["ko","ms"],"langNames":{"ko":"조기젓","ms":"Jogi-jeot"}},{"title":"Kkomakjjim","name":"Kkomakjjim","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Kkomakjjim","prepSummary":"After completing haegam, a large amount of water is put in the cooking pot. When the water begins to boil, a small amount of cold water is added, and then the cockle clams. The shell of the clam begins to open gradually when the water begins again to boil. If the shell doesn't open even after cooking it for an ample amount of time, with the help of a spoon or chopsticks, the mouth can be pushed open.","views":118,"langs":["ko"],"langNames":{"ko":"꼬막찜"}},{"title":"Ojingeo-chae-bokkeum","name":"Ojingeo-chae-bokkeum","country":"South Korea","region":"Banchan","url":"https://en.wikipedia.org/wiki/Ojingeo-chae-bokkeum","ingredients":["Dried shredded squid"],"prepSummary":"Dried shredded squid are cut into short pieces, stir-fried in oil, and coated with the sauce mixture made by mixing and boiling gochujang (chili paste), sugar, rice cooking wine, and water. Sesame oil and toasted sesame seeds are sprinkled on top when served.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/Ojingeo-chae-bokkeum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"꿀시럽","licence":"CC BY 4.0","leadFile":"Ojingeo-chae-bokkeum.jpg","views":1560,"langs":["es","ko"],"langNames":{"es":"Ojingeochae bokkeum","ko":"오징어채볶음"}},{"title":"Gopchang","name":"Gopchang","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Gopchang","prepSummary":"The intestines are cleaned thoroughly, rubbed with wheat flour and coarse salt, and rinsed several times. Common ingredients include soy sauce, gochutgaru (chili powder), mullyeot (rice syrup), cheongju (rice wine), onion juice, apple juice, garlic juice, scallion juice, and ginger juice. The gopchang is first marinated in the seasonings and spices, then grilled on a lightly greased pan or griddle. Onions and bell peppers are often grilled together with gopchang. Grilled gopchang is often served dipped in salt and sesame oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/37/Gopchang_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"뚱표아빠의 세상사는 이야기","licence":"CC BY 4.0","leadFile":"Gopchang_2.jpg","views":23743,"langs":["es","it","ja","jv","ko","ms","tl","vi","zh"],"langNames":{"es":"Gopchang","it":"Gopchang","ja":"コプチャン","jv":"Gopchang","ko":"곱창","ms":"Gopchang","tl":"Gopchang","vi":"Gopchang","zh":"韩式烤肠"}},{"title":"Maekjeok","name":"Maekjeok","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Maekjeok","ingredients":["Pork"],"prepSummary":"맥적(貊炙)은 양념한 돼지고기를 꼬치에 꿰어 불에 구워 먹는 요리로, 고구려에서 유래한 음식이다. 고구려 멸망 이후 불교의 영향으로 잊혀졌다가 고려 말기에 몽골 제국의 영향으로 고기를 다시 먹기 시작하면서 설야멱(雪夜覓)으로 되살아나며 조선 시대의 너비아니, 현대의 불고기로 이어지는 것으로 본다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Gwanaksan_Mountain_10_%2817337908936%29.jpg/960px-Gwanaksan_Mountain_10_%2817337908936%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Republic of Korea from Seoul, Republic of Korea","licence":"CC BY-SA 2.0","leadFile":"Gwanaksan_Mountain_10_(17337908936).jpg","views":147,"langs":["ko"],"langNames":{"ko":"맥적"},"sourceLanguage":"ko"},{"title":"Makchang","name":"Makchang","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Makchang","ingredients":["Beef abomasum or pork rectum"],"prepSummary":"Makchang is usually grilled over a barbecue, but preparation has to be done beforehand to rid the meat of odd odors and excessive fat. The meat may either be pre-boiled in water seasoned with doenjang, onions, medicinal herbs and such, or pre-marinated in a sauce made of various fruit (apple, Korean pear, pineapple, kiwi, etc.) before grilling. The dipping sauce is made from a mixture of doenjang, ground beans, ground red pepper, and chopped scallions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Makchang.jpg/960px-Makchang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"채지형","licence":"CC0","leadFile":"Makchang.jpg","views":5815,"langs":["es","jv","ko","ms"],"langNames":{"es":"Makchang gui","jv":"Makchang","ko":"막창","ms":"Makchang"}},{"title":"Samgyeopsal","name":"Samgyeopsal","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Samgyeopsal","ingredients":["Pork belly"],"prepSummary":"Thick, fatty slices of pork belly, sometimes with the skin left on and sometimes scored on the diagonal, Usually, diners grill the meat themselves, flipping and cutting them with tongs and scissors, and eat directly from the grill. Slices of garlic, onions, green chili peppers, mushrooms, and kimchi are often grilled alongside using the fat trickling from the pork belly. Garlic, onions, and kimchi can be either grilled with the meat or consumed raw with the cooked meat.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Samgyeopsal-gui.jpg/960px-Samgyeopsal-gui.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jinsoo jang","licence":"CC0","leadFile":"Samgyeopsal-gui.jpg","views":39888,"langs":["az","de","es","fr","gl","hy","id","it","ja","jv","ko","ms","nl","pa","pl","ru","tl","tr","uk","vi","zh"],"langNames":{"az":"Samqyopsal","de":"Samgyeopsal","es":"Samgyeopsal","fr":"Samgyeopsal","gl":"Samgyeopsal","hy":"Սամգիեոպսալ","id":"Samgyeopsal","it":"Samgyeopsal","ja":"サムギョプサル","jv":"Samgyeopsal","ko":"삼겹살구이","ms":"Samgyeopsal","nl":"Samgyeopsal","pa":"ਸੈਮਗਯੋਪਸਲ","pl":"Samgyeopsal","ru":"Самгёпсаль","tl":"Samgyeopsal","tr":"Samgyeopsal","uk":"Самгьопсаль","vi":"Samgyeopsal","zh":"韩式烤五花肉"}},{"title":"Hoppang","name":"Hoppang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hoppang","ingredients":["Wheat flour","red bean paste"],"prepSummary":"호빵은 밀가루 반죽 속에 팥이나 채소 따위의 소를 넣고 김에 쪄서 먹는 찐빵이다. 호빵은 분식집에서 판매하던 찐빵을 가정에서 먹을 수 있도록 제품화한 것이다. 찐빵은 증기에 쪄서 익힌 빵으로 빵 안에 팥 등을 넣으며 한국에서는 안흥 찐빵이 유명하다.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/Chocolate_custard_hoppang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"꿀팁걸","licence":"CC BY 4.0","leadFile":"Chocolate_custard_hoppang.jpg","views":6260,"langs":["ar","es","fr","id","ko","ms","tl","vi"],"langNames":{"ar":"هوبانغ","es":"Hoppang","fr":"Hoppang","id":"Hoppang","ko":"호빵","ms":"Hoppang","tl":"Hoppang","vi":"Hoppang"},"sourceLanguage":"ko"},{"title":"Jjinppang","name":"Jjinppang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Jjinppang","ingredients":["Wheat flour","red bean paste"],"prepSummary":"찐빵 또는 증기빵은 김에 쪄서 익힌 빵이다. 또한 찐빵의 속에 팥소를 넣는다. 그리고 강원특별자치도 횡성군 안흥면에서 만드는 안흥찐빵이 유명하다. 호빵은 원래 찐빵의 상표명으로 삼립에서 지은 상표명에서 유래했으나, 현재는 호빵과 찐빵이 유사하지만 다른 \"사촌\" 음식으로 여겨진다.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Jjinppang_3.jpg/960px-Jjinppang_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes","licence":"CC BY-SA 2.0","leadFile":"Jjinppang_3.jpg","views":5293,"langs":["fr","jv","ko","pt","zh"],"langNames":{"fr":"Jjinppang","jv":"Jjinppang","ko":"찐빵","pt":"Jjinppang","zh":"蒸包"},"sourceLanguage":"ko"},{"title":"Pyanse","name":"Pyanse","country":"Russia","region":"Sakhalin","url":"https://en.wikipedia.org/wiki/Pyanse","ingredients":["Dough","cabbage","meat"],"prepSummary":"Пянсе (пян-се́,, пхёнсу, 밴새, 밴세, пенсе, бенсе) — паровой пирожок с мясной и капустной начинкой, который стал популярной закуской на Дальнем Востоке России. Это блюдо появилось благодаря сахалинским корейцам и имеет свои корни в корейской кухне. Название происходит от сахалинского диалекта корейского языка, основой которого стал диалект провинции Кёнсандо. Хотя пянсе имеет общие корни с корейскими блюдами, такими как пигоди и ванманду, его рецепт является оригинальным, и в Корее нет пищи, соответствующей этой.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Begodya_with_soy_sauce_at_Cafe_%22At_Your_Mother-In-Law%2C%22_Brighton_Beach%2C_Brooklyn.jpg/960px-Begodya_with_soy_sauce_at_Cafe_%22At_Your_Mother-In-Law%2C%22_Brighton_Beach%2C_Brooklyn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dave Cook","licence":"CC BY-SA 2.0","leadFile":"Begodya_with_soy_sauce_at_Cafe_\"At_Your_Mother-In-Law,\"_Brighton_Beach,_Brooklyn.jpg","views":7685,"langs":["fr","id","ja","ko","ru","uk"],"langNames":{"fr":"Begodya","id":"Pyanse","ja":"ピャンセ","ko":"퍈세","ru":"Пянсе","uk":"Пянсе"},"sourceLanguage":"ru"},{"title":"Soboro-ppang","name":"Soboro-ppang","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Soboro-ppang","prepSummary":"곰보빵은 효모, 설탕, 달걀, 버터 등을 밀가루와 반죽한 뒤, 빵 표면을 울퉁불퉁하게 만들어 바삭하게 구워낸 빵이다. 소보로빵 또는 소보로라고도 한다. 형태와 제법으로 볼 때 소보로빵의 원형은 독일의 슈트로이젤로 여겨진다. 곰보빵을 소보로빵이라고도 부르는 점에서 일본을 거쳐 전해졌을 가능성이 제기되지만, 일본에서는 소보로빵이 한국만큼 대중적으로 소비되지는 않는다. 일본어 ‘소보로’는 포르투갈어에서 유래했다는 설이 있으며, 다른 한편으로는 중국의 작은 파인애플빵(小菠蘿包)의 발음에서 비롯되었다는 견해도 있다. 한편 일본 나가사키 지역에서는 고기나 생선을 으깨 양념해 지져낸 음식을 ‘소보로’라 불렀는데, 그 모양이 곰보빵의 표면과 닮았다는 점에서 명칭이 연결되었다는 설명도 있다. 이후 스트로이젤 형태의 빵이 일본에서 ‘소보로빵’이라는 이름으로 불렸고, 한국에 전해지면서 ‘곰보빵’이라는 이름으로 널리 알려진 것으로 보인다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Soboro-ppang.jpg/960px-Soboro-ppang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ptko","licence":"CC BY-SA 4.0","leadFile":"Soboro-ppang.jpg","views":14397,"langs":["es","fr","ja","ko","uk"],"langNames":{"es":"Soboro-ppang","fr":"Soboro-ppang","ja":"ソボロパン","ko":"곰보빵","uk":"Соборо-ппанг"},"sourceLanguage":"ko"},{"title":"Baeksuk","name":"Baeksuk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Baeksuk","ingredients":["Meat (including fish","poultry meat)"],"prepSummary":"백숙(白熟)은 한국 요리에서 고기나 생선을 양념 없이 끓이거나 삶는 요리를 뜻한다. 주로 닭고기로 끓이는 닭백숙을 의미하는 경우가 많으며, 이 경우 삼계탕과 유사하다. 조리법은 닭이나 꿩에 다량의 물을 붓고 여러 시간 동안 푹 끓이는 것이다. 삼계탕은 인삼과 밤, 대추 등 여러 재료를 넣어 만드는 데 반해, 닭백숙은 닭고기와 물, 마늘만으로도 조리할 수 있어 비교적 간단하다. 닭고기 속에 찹쌀을 채워 넣기도 한다. 조리가 끝나면 소금과 대파를 넣어 간을 맞춘다. 닭백숙은 삼계탕의 경제적이고 간단한 변형으로 볼 수 있으며, ‘백숙’이라는 용어를 삼계탕과 혼용해 쓰기도 한다. 한국에서는 여름철 보양음식으로 간주된다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Baeksuk.jpg/960px-Baeksuk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"hyun chun kim","licence":"CC0","leadFile":"Baeksuk.jpg","views":4798,"langs":["es","fr","id","jv","ko","ms"],"langNames":{"es":"Baeksuk","fr":"Baeksuk","id":"Baeksuk","jv":"Baeksuk","ko":"백숙","ms":"Baeksuk"},"sourceLanguage":"ko"},{"title":"Dak-bokkeum-tang","name":"Dak-bokkeum-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dak-bokkeum-tang","ingredients":["Chicken"],"prepSummary":"닭도리탕은 형태상 조림에 가까운 한국의 요리이다. 토막 낸 닭고기를 고추장, 고춧가루, 간장, 파, 마늘 등의 양념으로 볶거나, 약간의 국물을 남기고 졸여 만든다. 부재료로는 주로 큼직하게 썬 감자, 양파, 당근 등이 함께 들어간다. 20세기 초 평양 등 관서 지방에서 유래된 것으로 추정되는데, 이름을 둘러싼 논란이 많은 음식이다. 일각에서는 닭도리탕 대신 '닭감자탕', '닭매운탕', '닭감자조림' 등으로 부르기도 한다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Korean.food-Dakbokemtang-01.jpg/960px-Korean.food-Dakbokemtang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stuart_spivack (a flickr user)","licence":"CC BY-SA 2.0","leadFile":"Korean.food-Dakbokemtang-01.jpg","views":13756,"langs":["ca","el","id","ja","jv","ko","th"],"langNames":{"ca":"Dak-bokkeum-tang","el":"Ντακ-μπόκουμ-τανγκ","id":"Dak-bokkeum-tang","ja":"タットリタン","jv":"Dak-bokkeum-tang","ko":"닭볶음탕","th":"ทัก-บกกึม-ทัง"},"sourceLanguage":"ko"},{"title":"Dak-kkochi","name":"Dak-kkochi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dak-kkochi","ingredients":["Chicken","scallions"],"prepSummary":"닭꼬치는 대한민국의 길거리 음식으로, 닭고기를 꼬치에 꿰어서 만든 음식이다. 조리 후에 고기는 타레나 소금으로 양념하는 것이 보통이다. 예전에는 닭똥집으로 불리는 모래주머니를 꿰어서 소금구이로 팔았으나 최근에는 닭고기를 길게 꿴 후 구워서 판다. 그리고 튀김옷을 입힌 후, 바삭하게 튀겨서 튀김옷 덩어리를 팔기도 한다. 소스를 바르기도 한다. 주로 닭가슴살이나 닭다리살로 만든다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Dak-kkochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"부스트 Bost","licence":"CC BY 4.0","leadFile":"Dak-kkochi.jpg","views":5517,"langs":["el","id","ko","pa","vi","zh"],"langNames":{"el":"Ντακ-κότσι","id":"Dak-kkochi","ko":"닭꼬치","pa":"ਡਾਕ-ਕਕੋਚੀ","vi":"Dak-kkochi","zh":"烤雞串"},"sourceLanguage":"ko"},{"title":"Samgye-tang","name":"Samgye-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Samgye-tang","ingredients":["Chicken","quail","ginseng"],"prepSummary":"삼계탕(蔘鷄湯, )은 한국 요리 중 하나로 닭 한 마리를 반 잘라서 인삼, 대추, 생강, 마늘 등의 재료와 함께 고아 만든다. 한국에서는 주로 삼복(초복, 중복, 말복)날에 먹는다. 삼계탕은 여름철의 대표적인 보양음식이다. 한편, 삼계탕은 계삼탕이라고도 한다. 그리고 병아리보다 조금 큰 닭을 사용한 것은 영계백숙, 반토막을 내어 넣은 것을 반계탕이라고 부른다. 백숙과 매우 비슷하다.","course":"Hot or warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Samgye-tang_2.jpg/960px-Samgye-tang_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"wizdata","licence":"CC0","leadFile":"Samgye-tang_2.jpg","views":34417,"langs":["es","fr","id","it","ja","jv","ko","ms","nl","pt","th","uk","vi","zh"],"langNames":{"es":"Samgyetang","fr":"Samgyetang","id":"Samgyetang","it":"Samgyetang","ja":"サムゲタン","jv":"Samgye-tang","ko":"삼계탕","ms":"Samgyetang","nl":"Samgyetang","pt":"Samgyetang","th":"ซัมกเยทัง","uk":"Самґєтан","vi":"Samgyetang","zh":"蔘雞湯"},"sourceLanguage":"ko"},{"title":"Yukgaejang","name":"Yukgaejang","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Yukgaejang","ingredients":["Beef"],"prepSummary":"육개장(, )은 쇠고기와 고사리, 숙주나물 등 여러 재료와 매운 맛이 도는 각종 양념을 넣어 끓여낸 국의 한 종류로, 개장국에서 유래하였다. 고춧가루로 간을 하며, 후추나 소금, 설탕, 참기름, 간장 등도 양념으로 첨가한다. 쇠고기 대신 닭고기를 사용하는 경우도 있으며 이런 육개장은 '닭육개장' 또는 '닭개장'이라고 부른다. 대구에서는 특히 닭개장으로 많이 불린다고 한다. 육개장의 기원은 개장국에 바탕을 둔 조선왕조 궁중음식에 있으며, 곰탕의 하나로 보기도 한다. 뜨겁고 맵기 때문에 특히 여름에 몸 보신을 위해 많은 사람들이 찾는다. 육개장을 먹을 때는 밥을 같이 먹는 편이다. 육개장을 \"육계장\"으로 잘못 표기하는 경우가 흔히 있다. 닭고기로 대체한 닭개장 역시 \"닭계장\"으로 적기도 하는데 이는 잘못된 표기이다.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Korean_soup-Yukgaejang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"live","licence":"CC BY 2.0","leadFile":"Korean_soup-Yukgaejang-01.jpg","views":26899,"langs":["de","es","id","it","ja","jv","ko","uk","vi"],"langNames":{"de":"Yukgaejang","es":"Yukgaejang","id":"Yukgaejang","it":"Yukgaejang","ja":"ユッケジャン","jv":"Yukgaejang","ko":"육개장","uk":"Юкгечжан","vi":"Yukgaejang"},"sourceLanguage":"ko"},{"title":"Hodu-gwaja","name":"Hodu-gwaja","country":"South Korea","region":"Chungcheongnam-do","url":"https://en.wikipedia.org/wiki/Hodu-gwaja","ingredients":["Walnuts","red bean paste"],"prepSummary":"호두과자는 충청남도 천안시에서 유래된 과자의 한 종류이다. 이 과자를 처음 생산한 회사인 \"학화 호두과자\"로도 알려져 있으며, 한국과 해외에서 사용된다. 호두 모양의 구운 과자로 팥소를 넣고 겉 반죽은 껍질을 벗기고 으깬 호두와 밀가루로 만든다. 충청남도 천안시에서 만든 것은 \"천안 호두과자\"라고 하며 지역 특산품이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Hodugwaja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"parkyang1021","licence":"CC BY 2.0 kr","leadFile":"Hodugwaja.jpg","views":7333,"langs":["ca","es","hy","id","ko","tl"],"langNames":{"ca":"Hoduguaja","es":"Hodu-gwaja","hy":"Հոդուգուաջա","id":"Hodu-gwaja","ko":"호두과자","tl":"Hodugwaja"},"sourceLanguage":"ko","province":"Cheonan-si","city":"Cheonan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jjondeugi","name":"Jjondeugi","country":"South Korea","region":"Korean snack food","url":"https://en.wikipedia.org/wiki/Jjondeugi","prepSummary":"쫀득이, 쫀드기,는 1960년대부터 1970년대까지 인기를 끌었던 한국의 과자이다. 주재료는 밀 곡분과 옥수수 녹말이지만, 다양한 재료로 만들어진 튀김 음식이다. 여러 종류의 쫀득이에서 공통적으로 나타나는 것은 쫄깃한 식감이다. 학교 근처 문방구에서 흔히 팔렸으며, 학생들에게 값싼 간식으로 인기가 많았다. 이 음식은 향수를 불러일으키는 음식으로 다시 인기를 얻고 있다. 현재 다양한 브랜드와 맛의 쫀득이가 존재한다. 맛으로는 고추냉이, 찰보리, 쑥, 마라 (맛), 심지어 라면 수프 가루도 있다. 때로는 다양한 맛을 위해 쫀득이 한 조각의 다른 부분에 여러 가지 향료가 있을 수 있다. 오븐, 연탄불, 또는 에어프라이어에 구워 먹을 수 있다. 안주 (음식)(술과 함께 먹는 음식)로도 설명되었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Baked_taste_jjondeugi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Roadgo","licence":"CC BY-SA 3.0","leadFile":"Baked_taste_jjondeugi.jpg","views":5309,"langs":["ko"],"langNames":{"ko":"쫀득이"},"sourceLanguage":"ko"},{"title":"Yukimi Daifuku","name":"Yukimi Daifuku","country":"South Korea","url":"https://en.wikipedia.org/wiki/Yukimi_Daifuku","prepSummary":"유키미 다이후쿠는 1981년 10월에 롯데가 일본에서 출시한 빙과로, 1985년 이후 롯데 아이스에서 판매하고 있다. 아이스크림 외부를 얇은 ‘규히’(求肥)라는 찹쌀떡을 감싸고 찹쌀떡처럼 둥글게 만든 빙과이다. 사용되는 아이스크림은 바닐라 맛이 기본이지만, 한정 생산으로는 다른 맛으로도 판매되는 일도 있다. 대한민국에서는 〈찰떡아이스〉라는 이름으로 판매되고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Yukimi_Daifuku_sliced.jpg/960px-Yukimi_Daifuku_sliced.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Autopilot","licence":"CC BY-SA 3.0","leadFile":"Yukimi_Daifuku_sliced.jpg","views":7486,"langs":["ar","es","ja","ko","uk","vi"],"langNames":{"ar":"يوكيمي دايفوكو","es":"Yukimi Daifuku","ja":"雪見だいふく","ko":"유키미 다이후쿠","uk":"Юкімі дайфуку","vi":"Yukimi Daifuku"},"sourceLanguage":"ko"},{"title":"Bugak","name":"Bugak","country":"South Korea","url":"https://en.wikipedia.org/wiki/Bugak","prepSummary":"부각은 한국 전통의 튀김류 음식으로, 채소 및 해조를 말린 후 보존을 위해 찹쌀풀을 먹여 튀긴 음식이다. 이런 조리법은 튀각(찹쌀풀을 먹이지 않고 튀긴 말린 채소)과 더불어 한국 요리에서는 흔하지 않은 방법이며, 거의 대부분 한국의 사찰음식을 만들 때 사용하는 특수한 조리법이다. 부각을 만드는 재료로 다시마, 김, 깻잎, 고춧잎, 우엉, 가죽나무 새순, 동백잎, 국화잎, 감자 등이 있다. 옛날에는 들기름이나 콩기름 같은 식물성 기름을 이용하여 튀겼으나, 현대에는 식용유를 이용해 튀긴다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Dasima-bugak.jpg/960px-Dasima-bugak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Dasima-bugak.jpg","views":4042,"langs":["es","hu","id","ko","ms","tr","uk"],"langNames":{"es":"Bugak","hu":"Pugak","id":"Bugak","ko":"부각","ms":"Bugak","tr":"Bugak","uk":"Бугак"},"sourceLanguage":"ko"},{"title":"Gangjeong","name":"Gangjeong","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Gangjeong","ingredients":["Glutinous rice flour","cheongju (rice wine)","cooking oil","honey","beans","nuts","seeds","pollen"],"prepSummary":"Glutinous rice is soaked in water for four to five days, then pounded or ground into fine powder. The well-dried gangjeong is first soaked in room-temperature cooking oil, then left to rise a little more in warm oil before it is deep-fried at a high temperature. When all excess oil is drained, the rice puff is coated with honey, followed by nutty grains or powders such as toasted sesame seeds, pine nut powder, soybean powder, pine pollen, Angelica leaf powder, and cinnamon powder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Gangjeong_5.png/960px-Gangjeong_5.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EBS","licence":"KOGL Type 1","leadFile":"Gangjeong_5.png","views":7742,"langs":["id","jv","ko"],"langNames":{"id":"Gangjeong","jv":"Gangjeong","ko":"강정"}},{"title":"Kkulppang","name":"Kkulppang","country":"South Korea","region":"Gyeongsangnam-do","url":"https://en.wikipedia.org/wiki/Kkulppang","ingredients":["Wheat flour dough","syrup","red bean paste"],"prepSummary":"Sifted wheat flour is kneaded with eggs to form dough. The dough is then rolled into small balls and filled with sweetened red bean paste, deep-fried in vegetable oil, and then coated with syrup and toasted sesame seeds.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/Tongyeong-kkulppang_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"쬬미뉘","licence":"CC BY 4.0","leadFile":"Tongyeong-kkulppang_2.jpg","views":1503,"langs":["el","fr","ja","ko"],"langNames":{"el":"Κούλπανγκ","fr":"Kkulppang","ja":"クルパン","ko":"꿀빵"},"province":"Tongyeong-si","city":"Tongyeong","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Korean fried chicken","name":"Korean fried chicken","country":"South Korea","region":"South Korean chicken","url":"https://en.wikipedia.org/wiki/Korean_fried_chicken","prepSummary":"치킨은 닭튀김으로 토막낸 닭고기에 튀김옷 또는 반죽물을 덮어 기름에 튀겨 만든 한국의 음식이다. \"치킨\"은 \"닭튀김\"이라는 뜻의 영어 \"프라이드 치킨(fried chicken)\"의 줄임말이자 표준국어대사전에 등재되어 있는 외래어에 속한다. 다양한 형태로 변형하여 양념치킨, 간장치킨, 파닭, 닭강정 등으로 만들기도 한다. 반찬으로 \"치킨무\"라 불리는 무 초절임을 함께 낸다. 탄산음료를 같이 마시거나 맥주를 곁들여 먹는 치맥을 하는 경우가 많으며, 맥주 대신 소주와 과실주를 곁들이기도 한다. 미국식 프라이드 치킨은 두꺼운 튀김옷을 입혀 다소 거친 식감이 있지만, 한국식 치킨은 얇은 튀김옷으로 두 번 튀겨내어 식감이 더욱 바삭한 것이 큰 특징이다. 조각내서 튀기는 이유는 닭을 통째로 튀기면 부위별로 익는 시간이 다르기 때문이다. 보통 육계(肉鷄)라 불리는 외래품종인 브로일러(broiler)를 많이 사용하지만, 육계와 산란계를 교잡한 백세미(White semi broiler)를 쓰기도 한다. 2023년도 공정거래위원회의 발표에 따르면 한국의 치킨브랜드는 683개이며, 조선일보의 취재에 따르면 치킨공화국인 한국에는 2022년 기준으로 약 8만1000개의 치킨집이","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Iksan_City_48_Korean_Style_Fried_chicken.jpg/960px-Iksan_City_48_Korean_Style_Fried_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KOREA.NET","licence":"CC BY-SA 2.0","leadFile":"Iksan_City_48_Korean_Style_Fried_chicken.jpg","views":80054,"langs":["ar","ca","es","fr","id","it","ja","jv","ko","ms","pa","th","vi","zh"],"langNames":{"ar":"دجاج مقلي كوري","ca":"Pollastre fregit coreà","es":"Pollo frito coreano","fr":"Poulet frit coréen","id":"Ayam goreng Korea","it":"Pollo fritto coreano","ja":"韓国のフライドチキン","jv":"Pitik gorèng Korèa","ko":"치킨 (한국 음식)","ms":"Ayam goreng Korea","pa":"ਕੋਰੀਅਨ ਤਲਿਆ ਚਿਕਨ","th":"ไก่ทอดเกาหลี","vi":"Gà rán Hàn Quốc","zh":"韓式炸雞"},"sourceLanguage":"ko"},{"title":"Mandu-gwa","name":"Mandu-gwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Mandu-gwa","ingredients":["Wheat flour","jujube","cinnamon powder","honey"],"prepSummary":"The dough is prepared by sifting wheat flour and kneading it with sesame oil, honey, ginger juice and clear, refined rice wine known as cheongju. The filling is usually made by mixing steamed, deseeded and minced jujube, cinnamon powder and honey. Only a small amount of filling is put on a flattened piece of dough. The covering should be thick, to prevent the confectionery from bursting out after it is deep-fried.","views":1033,"langs":["fr","ko"],"langNames":{"fr":"Mandugwa","ko":"만두과"}},{"title":"Tongdak","name":"Tongdak","country":"South Korea","url":"https://en.wikipedia.org/wiki/Tongdak","ingredients":["Chicken","cooking oil"],"prepSummary":"Whole chicken seasoned with salt and black pepper is coated with a thin layer of weak flour (wheat flour with a low W), and deep-fried on low heat for a long time. Before frying, cuts are made to the thicker parts such as the breast and thighs to cook the chicken evenly.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Tongdak.jpg/960px-Tongdak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Tongdak.jpg","views":4168,"langs":["ar","ko"],"langNames":{"ar":"تونغداك","ko":"통닭"}},{"title":"Tornado potato","name":"Tornado potato","country":"South Korea","url":"https://en.wikipedia.org/wiki/Tornado_potato","ingredients":["Potatoes","cooking oil"],"prepSummary":"회오리감자는 대한민국의 길거리 음식이다. 떡이나 소시지를 끼운 것도 있다. \"회오리\"는 개발자의 등록상표이므로 이 식품을 \"회오리\"감자라 부르는 것은 잘못된 표현이고, 그 외관에 따라 \"스프링\"감자나 \"나선형\"감자라고 부르는 것이 맞는 표현이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Hoeori-gamja_1.jpg/960px-Hoeori-gamja_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"anokarina","licence":"CC BY-SA 2.0","leadFile":"Hoeori-gamja_1.jpg","views":29442,"langs":["as","fr","id","ja","ko","vi","zh"],"langNames":{"as":"সৰ্পিলাকাৰ আলু (স্পাইৰেল প'টেট')","fr":"Patate tornado","id":"Kentang ulir","ja":"トルネードポテト","ko":"회오리감자","vi":"Khoai tây lốc xoáy","zh":"龍捲風洋芋片"},"sourceLanguage":"ko"},{"title":"Yumil-gwa","name":"Yumil-gwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Yumil-gwa","prepSummary":"Dough for yumil-gwa is made by kneading sifted wheat flour with sesame oil, honey, ginger juice, and cheongju (rice wine). Additional ingredients for filling and garnishing may include cinnamon powder, honey, jujube, and pine nuts.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/KOCIS_yakgwa%2C_honey_cookies_%284646996236%29.jpg/960px-KOCIS_yakgwa%2C_honey_cookies_%284646996236%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_yakgwa,_honey_cookies_(4646996236).jpg","views":2428,"langs":["id","ko","ms"],"langNames":{"id":"Yumilgwa","ko":"유밀과","ms":"Yumilgwa"}},{"title":"Bingsu","name":"Bingsu","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Bingsu","ingredients":["Ice","toppings"],"prepSummary":"빙수(氷水, )는 한국의 빙과 음식이다. 팥을 올린 팥빙수를 비롯해 여러 가지 빙수가 있다. 빙수는 얼음을 갈아서 만들기도 하고, 얼린 우유를 갈아 만들기도 한다. 얼린 우유와 같이 먹거나, 과일, 떡, 젤리, 시리얼 플레이크 등 여러 재료를 같이 얹어 먹기도 한다.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Patbingsu.jpg/960px-Patbingsu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Patbingsu.jpg","views":83776,"langs":["ar","az","de","el","es","fr","he","hu","id","it","ja","jv","ko","lo","ms","nl","pt","th","tl","tr","uz","vi"],"langNames":{"ar":"بينغسو","az":"Binsu","de":"Bingsu","el":"Μπινγκσού","es":"Patbingsu","fr":"Bingsu","he":"בינג סו","hu":"Pingszu","id":"Bingsu","it":"Bingsu","ja":"ピンス","jv":"Bingsu","ko":"빙수 (한국 음식)","lo":"ບິງຊູ","ms":"Bingsu","nl":"Bingsu","pt":"Bingsu","th":"พิงซู","tl":"Bingsu","tr":"Bingsu","uz":"Janubiy Koreya muzqaymoqli deserti \"Pingsu\"","vi":"Bingsu"},"sourceLanguage":"ko"},{"title":"Kkul-tarae","name":"Kkul-tarae","country":"South Korea","url":"https://en.wikipedia.org/wiki/Kkul-tarae","ingredients":["Honey"],"prepSummary":"A hard dough of honey-maltose mixture is kneaded, twisted, stretched and pulled into skeins of silky threads, in which assorted candied nuts, chocolate, or other fillings are wrapped.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Kkultarae%2C_Korean_court_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ek301","licence":"CC BY 3.0","leadFile":"Kkultarae,_Korean_court_cake.jpg","views":9034,"langs":["es","hu","id","ja","ko"],"langNames":{"es":"Kkultarae","hu":"Kkulthare","id":"Kkul-tarae","ja":"クルタレ","ko":"꿀타래"}},{"title":"Okchun-dang","name":"Okchun-dang","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Okchun-dang","ingredients":["Rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Okchundang.jpg/960px-Okchundang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MaeveCosgrave","licence":"CC BY-SA 4.0","leadFile":"Okchundang.jpg","views":5141,"langs":["ko","zh"],"langNames":{"ko":"옥춘당","zh":"玉春糖"}},{"title":"Yakgwa","name":"Yakgwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Yakgwa","ingredients":["Wheat flour","honey","sesame oil"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/KOCIS_yakgwa%2C_honey_cookies_%284646996556%29.jpg/960px-KOCIS_yakgwa%2C_honey_cookies_%284646996556%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_yakgwa,_honey_cookies_(4646996556).jpg","views":35753,"langs":["bn","es","fr","hu","id","it","ja","jv","ko","ms","pt","tl","vi","zh"],"langNames":{"bn":"ইয়াকগওয়া","es":"Yakgwa","fr":"Yakgwa","hu":"Jakkva","id":"Yakgwa","it":"Yakgwa","ja":"薬菓","jv":"Yakgwa","ko":"약과","ms":"Yakgwa","pt":"Yakgwa","tl":"Yakgwa","vi":"Yakgwa","zh":"药菓"}},{"title":"Hwachae","name":"Hwachae","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Hwachae","ingredients":["Magnolia berries","Honey"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Omija_punch_07.jpg/960px-Omija_punch_07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"Omija_punch_07.jpg","views":38488,"langs":["de","es","fr","hi","hu","id","it","jv","ko","ms","pt","ru","sk","sv","tr","zh"],"langNames":{"de":"Hwachae","es":"Hwachae","fr":"Hwachae","hi":"हाचे","hu":"Hvacshe","id":"Hwachae","it":"Hwachae","jv":"Hwachae","ko":"화채","ms":"Hwachae","pt":"Hwachae","ru":"Хвачхэ","sk":"Hwačchä","sv":"Hwachae","tr":"Hwachae","zh":"花菜 (甜品)"}},{"title":"Omija-cha","name":"Omija-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Omija-cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Omijacha.jpg/960px-Omijacha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Omijacha.jpg","views":16859,"langs":["bn","ko","ms"],"langNames":{"bn":"ওমিজা-চা","ko":"오미자차","ms":"Omija-cha"}},{"title":"Omija-hwachae","name":"Omija-hwachae","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Omija-hwachae","ingredients":["Magnolia berries"],"prepSummary":"The base is made by infusing dried magnolia berries in water until the color develops, sieving the liquid through a fine cloth, then sweetening with honey, sugar or syrup. It is served with decorative slices of Asian pear and pine nuts floating at the top.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Omija_punch_07.jpg/960px-Omija_punch_07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"Omija_punch_07.jpg","views":2156,"langs":["id","jv","ko","ms"],"langNames":{"id":"Omija hwachae","jv":"Omija hwachae","ko":"오미자화채","ms":"Omija-hwachae"}},{"title":"Sikhye","name":"Sikhye","country":"South Korea","region":"Korean drinks","url":"https://en.wikipedia.org/wiki/Sikhye","prepSummary":"Sikhye is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink). In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles. One of the largest South Korean producers of sikhye is the Vilac company of Busan. Most canned sikhye typically have a residue of cooked rice at the bottom. Homemade sikhye is often served after a meal in a Korean restaurant.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c3/Korean.food-Sikhye-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User:Drpepper000","licence":"CC BY-SA 3.0","leadFile":"Korean.food-Sikhye-01.jpg","views":29429,"langs":["ar","cs","de","el","es","fr","hu","id","ja","jv","ko","ms","nb","pl","pt","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"شيخي (مشروب)","cs":"Sikhye","de":"Sikhye","el":"Σικχέ","es":"Sikhye","fr":"Sikhye","hu":"Sikhje","id":"Sikhye","ja":"シッケ","jv":"Sikhye","ko":"식혜","ms":"Sikhye","nb":"Sikhye","pl":"Sikhye","pt":"Sikhye","ru":"Сикхе","sv":"Sikhye","th":"ชีคเย","tl":"Sikhye","tr":"Sikhye","uk":"Сікхе","uz":"Koreys an'anaviy shirin ichimligi-Shikhye","vi":"Sikhye","zh":"食醯"}},{"title":"Songhwa-milsu","name":"Songhwa-milsu","country":"South Korea","region":"Korean drinks","url":"https://en.wikipedia.org/wiki/Songhwa-milsu","prepSummary":"Songhwa milsu (송화밀수) adalah jenis minuman tradisional khas Korea yang terbuat dari campuran serbuk sari (pollen) bunga pohon pinus dan madu. Minuman ini berkhasiat untuk pelepas dahaga di musim panas dan bermanfaat untuk mengatasi masalah pernapasan, saraf dan sakit kepala. Songhwa milsu terbuat dari serbuk sari bunga pinus yang mekar di bulan ke-5 dan 6 pada musim panas. Untuk mendapatkan serbuk sari tersebut, bunga pinus dipetik saat masih setengah mekar dan dikeringkan beberapa hari agar serbuk sarinya lepas. Serbuk sari ditampung dalam sebuah baskom berisi air dan dibersihkan kemudian dike","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Songhwa-milsu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Academy of Korean Studies","licence":"KOGL Type 1","leadFile":"Songhwa-milsu.jpg","views":302,"langs":["id","jv"],"langNames":{"id":"Songhwa milsu","jv":"Songhwa milsu"},"sourceLanguage":"id"},{"title":"Sudan (food)","name":"Sudan (food)","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Sudan_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Rice_ball_sudan.jpg/960px-Rice_ball_sudan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Academy of Korean Studies","licence":"KOGL Type 1","leadFile":"Rice_ball_sudan.jpg","views":587,"langs":["ar","id","jv","ko"],"langNames":{"ar":"السودان (مشروب)","id":"Sudan (minuman)","jv":"Sudan (ombènan)","ko":"수단 (음식)"}},{"title":"Sujeonggwa","name":"Sujeonggwa","country":"South Korea","region":"Korean drinks","url":"https://en.wikipedia.org/wiki/Sujeonggwa","prepSummary":"수정과(水正果)는 한국의 전통 음료로, 생강, 곶감, 계피 등을 이용하여 만든다. 잘게 다진 생강과 계핏가루를 달인 물을 식힌 뒤에 곶감을 넣으며, 설탕이나 꿀로 단 맛을 낸다. 흔히 잣을 띄워 차갑게 마신다. 현대에는 주로 식사를 마친 후 후식처럼 마시기도 한다. 또한 캔으로 만든 제품으로 생산되어 판매되기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Korean_fruit_punch-Sujeonggwa-02.jpg/960px-Korean_fruit_punch-Sujeonggwa-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by gliuoo","licence":"CC BY-SA 2.0","leadFile":"Korean_fruit_punch-Sujeonggwa-02.jpg","views":14746,"langs":["cs","es","hi","hu","id","it","ja","jv","ko","ms","sv","th","tl","tr","vi","zh"],"langNames":{"cs":"Suzungkwa","es":"Sujeonggwa","hi":"सुजंगक्वा","hu":"Szudzsonggva","id":"Sujeonggwa","it":"Sujeonggwa","ja":"スジョングァ","jv":"Sujeonggwa","ko":"수정과","ms":"Sujeonggwa","sv":"Sujeonggwa","th":"ซูจ็องกวา","tl":"Sujeonggwa","tr":"Sujeonggwa","vi":"Sujeonggwa","zh":"水正果"},"sourceLanguage":"ko"},{"title":"Sungnyung","name":"Sungnyung","country":"South Korea","region":"Korean drinks","url":"https://en.wikipedia.org/wiki/Sungnyung","prepSummary":"This drink is typically made from nurungji, the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Sungnyung_2.jpg/960px-Sungnyung_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Sungnyung_2.jpg","views":5688,"langs":["el","es","fr","gl","hi","hy","id","ja","jv","kk","ko","ms","ru","sv","tl","tr","uk","vi","zh"],"langNames":{"el":"Σούνγκνιουνγκ","es":"Sungnyung","fr":"Sungnyung","gl":"Sungnyung","hi":"Sungnyung","hy":"Սունգնյունգ","id":"Sungnyung","ja":"スンニュン","jv":"Sungyung","kk":"Суңнуң","ko":"숭늉","ms":"Sungnyung","ru":"Суннюн","sv":"Sungnyung","tl":"Sungnyung","tr":"Sungnyung","uk":"Суннюн","vi":"Sungnyung","zh":"熟冷"}},{"title":"Eo-mandu","name":"Eo-mandu","country":"South Korea","region":"Korean royal court","url":"https://en.wikipedia.org/wiki/Eo-mandu","prepSummary":"Whitefish, such as brown croakers, flathead grey mullets, red seabreams, or olive flounders, is filleted into thin, long slices, seasoned with salt and ground black pepper, and pounded lightly with the back of the knife. Common fillings include ground beef, shiitake mushrooms, cucumber, crumbled tofu, chopped scallions, minced garlic and toasted and ground sesame seeds. The inner surface of each fish slice is dusted with mung bean starch, the filling is placed on it and it is then folded in half and sealed. The edges of the dumplings are trimmed with kitchen scissors to create the half-moon shapes.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Eomandu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"마음의 정원","licence":"CC BY-SA 4.0","leadFile":"Eomandu.jpg","views":3557,"langs":["id","ja","jv","ko","pa","ru","uz"],"langNames":{"id":"Eomandu","ja":"魚饅頭","jv":"Eo-mandu","ko":"어만두","pa":"ਈਓ-ਮੰਡੂ","ru":"О манду","uz":"O mandu"}},{"title":"Mandu (food)","name":"Mandu (food)","country":"South Korea","url":"https://en.wikipedia.org/wiki/Mandu_(food)","prepSummary":"만두(饅頭)는 밀가루 등을 반죽하여 얇게 민 만두피에 채소와 고기 등의 소를 넣어 빚은 한국 요리이다. 고려시대에 중국에서 전래된 것으로 추정된다. 여러 가지 방법으로 조리할 수 있으며, 과거 궁중 요리에 속했으나, 이제 슈퍼마켓이나 음식점, 분식집, 포장마차에서, 또는 길거리 음식으로 흔히 볼 수 있다. 이웃 나라인 중국과 일본 등 다른 여러 문화권에도 만두와 비슷한 만두류 요리가 존재한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/%EB%A7%8C%EB%91%90.jpg/960px-%EB%A7%8C%EB%91%90.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raven9722","licence":"CC0","leadFile":"만두.jpg","views":43349,"langs":["de","es","fr","hu","hy","id","it","ja","jv","ko","ms","nl","pt","ru","sv","tl","tr","uk","vi","zh"],"langNames":{"de":"Mandu","es":"Mandu","fr":"Mandu (plat)","hu":"Mandu (étel)","hy":"Մանդու","id":"Mandu","it":"Mandu","ja":"マンドゥ (料理)","jv":"Mandu","ko":"만두","ms":"Mandu (ladu)","nl":"Mandu","pt":"Mandu","ru":"Манду","sv":"Mandu","tl":"Mandu (siyomay)","tr":"Mandu","uk":"Манду","vi":"Mandu","zh":"馒头 (韩国)"},"sourceLanguage":"ko"},{"title":"Mandu-guk","name":"Mandu-guk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Mandu-guk","ingredients":["Mandu"],"prepSummary":"Dumplings are made by rolling out thin circles of dough, creating a half-moon shape and filling them with a mixture of minced meat, vegetables, tofu and sometimes kimchi. The dumplings are then boiled in a broth traditionally made by boiling anchovies, shiitake mushroom stems and onions. Some variations make the broth from beef stock.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Mandu-guk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Mandu-guk.jpg","views":4762,"langs":["es","fr","id","jv","ko","vi","zh"],"langNames":{"es":"Manduguk","fr":"Mandu-guk","id":"Mandu-guk","jv":"Mandu-guk","ko":"만둣국","vi":"Mandu-guk","zh":"饺子汤 (韩国)"}},{"title":"Pyeonsu","name":"Pyeonsu","country":"North Korea","region":"Gaeseong","url":"https://en.wikipedia.org/wiki/Pyeonsu","prepSummary":"Wheat flour dough is made by mixing wheat flour with boiling water. The dough is then rolled thin and cut into squares to make pyeonsu. Common fillings include meat and vegetables such as beef, pork, chicken and pheasant meat, tofu, mung bean sprouts, mushrooms, oyster, and a couple of whole pine nuts per dumpling.","course":"Chilled","photo":"https://upload.wikimedia.org/wikipedia/commons/b/be/Pyeonsu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"행복가족","licence":"CC BY 4.0","leadFile":"Pyeonsu.jpg","views":2178,"langs":["id","ja","jv","km","ko","vi"],"langNames":{"id":"Pyeonsu","ja":"ピョンス","jv":"Pyeonsu","km":"Pyeonsu","ko":"편수","vi":"Pyeonsu"}},{"title":"Gyeran-jjim","name":"Gyeran-jjim","country":"South Korea","region":"Korean egg","url":"https://en.wikipedia.org/wiki/Gyeran-jjim","ingredients":["Eggs"],"prepSummary":"There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture is completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/2/20/Gyeranjjim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"letter001","licence":"CC BY 2.5","leadFile":"Gyeranjjim.jpg","views":9071,"langs":["es","fr","ja","jv","ko","th","vi"],"langNames":{"es":"Gyeran jjim","fr":"Œufs cuits à la vapeur à la coréenne","ja":"ケランチム","jv":"Gyeran-jjim","ko":"계란찜","th":"ไข่ตุ๋นเกาหลี","vi":"Gyeran-jjim"}},{"title":"Gyeran-ppang","name":"Gyeran-ppang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gyeran-ppang","ingredients":["Wheat flour","eggs"],"prepSummary":"A gyeran-ppang machine is an appliance with a few dozen oblong slots for pouring cake batter and eggs. The cake mix usually consists of wheat flour, baking powder, milk, eggs, butter, sugar, salt, and vanilla extract. A whole egg is cracked onto the batter in each slot, and the egg breads are cooked until golden brown.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Gyeranppang_by_travel_oriented.jpg/960px-Gyeranppang_by_travel_oriented.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"travel oriented from Seoul, South Korea","licence":"CC BY-SA 2.0","leadFile":"Gyeranppang_by_travel_oriented.jpg","views":5542,"langs":["ar","el","id","ja","jv","ko","zh"],"langNames":{"ar":"جيران-بانج","el":"Γκιέραν-πανγκ","id":"Gyeran-ppang","ja":"ケランパン","jv":"Gyeran-ppang","ko":"계란빵","zh":"韓式雞蛋糕"}},{"title":"Doenjang","name":"Doenjang","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Doenjang","ingredients":["Soybean","brine"],"prepSummary":"Doenjang is made using fermented soybean and brine. Soup soy sauce is also made during the doenjang production. Meju, Korean soybean brick, is made around ipdong in early November. Soybeans are soaked overnight, boiled in salt water, and then pounded in a mortar (jeolgu) or coarsely ground in a millstone. About a doe (about ) or two does of pounded soybean is chunked, compressed, and shaped into a cube or a sphere called meju. The meju bricks are then dried in a cool, shaded area for a week to several weeks until firm. When the bricks harden, they are tied with rice straws to the eaves of the house, or put in the warm ondol room with rice straws, for fermentation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Doenjang.jpg/960px-Doenjang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Doenjang.jpg","views":53685,"langs":["cs","de","es","fr","gl","hu","id","it","ja","jv","kk","ko","ms","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"cs":"Doenjang","de":"Doenjang","es":"Doenjang","fr":"Doenjang","gl":"Doenjang","hu":"Töndzsang","id":"Doenjang","it":"Doenjang","ja":"テンジャン","jv":"Doenjang","kk":"Твенджан","ko":"된장","ms":"Doenjang","nl":"Doenjang","nb":"Doenjang","pl":"Doenjang","pt":"Doenjang","ru":"Твенджан","sv":"Doenjang","th":"ทเว็นจัง","tl":"Doenjang","tr":"Doenjang","uk":"Твенджан","vi":"Doenjang","zh":"大酱"}},{"title":"Miyeok-guk","name":"Miyeok-guk","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Miyeok-guk","ingredients":["Brown seaweed or wakame"],"prepSummary":"Miyeok-guk is rare among Korean soups in that it has no spicy ingredients. The main ingredient is miyeok, also known as sea mustard. It is typically prepared from dried product, and is in appearance brown tangled strands.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Miyeok-guk.jpg/960px-Miyeok-guk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Miyeok-guk.jpg","views":22641,"langs":["de","es","fi","fr","hu","id","it","ja","jv","ko","ms","nl","ru","uz","vi","zh"],"langNames":{"de":"Miyeok-guk","es":"Miyeok guk","fi":"Miyeok-guk","fr":"Miyeok-guk","hu":"Mijokkuk","id":"Miyeokguk","it":"Miyeokguk","ja":"ミヨックク","jv":"Miyeokguk","ko":"미역국","ms":"Miyeok-guk","nl":"Miyeok guk","ru":"Миёккук","uz":"Koreys milli Miyokkuk taomi","vi":"Miyeok guk","zh":"海帶湯"}},{"title":"Heugyeomso-tang","name":"Heugyeomso-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Heugyeomso-tang","ingredients":["Goat meat"],"views":1881},{"title":"Hoe (food)","name":"Hoe (food)","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Hoe_(food)","prepSummary":"Hwareo-hoe () is prepared by filleting freshly killed fish, while seoneo-hoe () is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and aging the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Hoe_%28raw_fish%29.jpg/960px-Hoe_%28raw_fish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"littlepepper","licence":"CC0","leadFile":"Hoe_(raw_fish).jpg","views":20449,"langs":["az","es","fr","gl","hu","id","it","ja","jv","kk","ko","ms","nl","pl","ru","tr","uk","zh"],"langNames":{"az":"Hve","es":"Hoe","fr":"Hoe (cuisine)","gl":"Hoe","hu":"Hö","id":"Hoe","it":"Hoe (gastronomia)","ja":"フェ","jv":"Hoé","kk":"Хве","ko":"회","ms":"Hoe (makanan)","nl":"Hoe (Koreaans gerecht)","pl":"Hoe (potrawa)","ru":"Хве","tr":"Hoe","uk":"Хе (страва)","zh":"膾 (韓國)"}},{"title":"Jeok","name":"Jeok","country":"South Korea","region":"Korean New Year foods","url":"https://en.wikipedia.org/wiki/Jeok","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Jijim-nureum-jeok.jpg/960px-Jijim-nureum-jeok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"hyun chun kim","licence":"CC0","leadFile":"Jijim-nureum-jeok.jpg","views":5203,"langs":["es","id","jv","ko"],"langNames":{"es":"Jeok","id":"Jeok","jv":"Jeok","ko":"적 (음식)"}},{"title":"Kongnamul-bulgogi","name":"Kongnamul-bulgogi","country":"South Korea","region":"Korean meat","url":"https://en.wikipedia.org/wiki/Kongnamul-bulgogi","photo":"https://upload.wikimedia.org/wikipedia/commons/9/90/Kongnamul_bulgogi_%28marinated_pork_with_soybean_sprout%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"용스토리","licence":"CC BY 4.0","leadFile":"Kongnamul_bulgogi_(marinated_pork_with_soybean_sprout).jpg","views":4017,"langs":["id","jv","ko"],"langNames":{"id":"Kongnamul-bulgogi","jv":"Kongnamul-bulgogi","ko":"콩나물불고기"}},{"title":"Po (food)","name":"Po (food)","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Po_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Hanu-yukpo_3.jpg/960px-Hanu-yukpo_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"맛객","licence":"CC BY 2.0 kr","leadFile":"Hanu-yukpo_3.jpg","views":5597,"langs":["jv","ko"],"langNames":{"jv":"Po (panganan)","ko":"포 (음식)"}},{"title":"Seonjit-guk","name":"Seonjit-guk","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Seonjit-guk","ingredients":["Coagulated ox blood","beef broth","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/Korean_soup-Seonjiguk-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"SJ Yang","licence":"CC BY-SA 2.0","leadFile":"Korean_soup-Seonjiguk-02.jpg","views":684,"langs":["ko"],"langNames":{"ko":"선지국"}},{"title":"Sundubu-jjigae","name":"Sundubu-jjigae","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Sundubu-jjigae","ingredients":["Sundubu (extra soft tofu)"],"prepSummary":"Just like any jjigae, Kimchi can be added, and a portion of the broth or stock is poured in, before covering and allowing it to cook. Later, salt, sugar, and the soft tofu are mixed in. A raw egg is dropped in the center before serving.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/02/Sundubu-jjigae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"행복한 초록개구리","licence":"CC BY 4.0","leadFile":"Sundubu-jjigae.jpg","views":50093,"langs":["es","fr","id","ja","jv","ko","ms","zh"],"langNames":{"es":"Sundubu jjigae","fr":"Sundubu jjigae","id":"Sundubujjigae","ja":"スンドゥブチゲ","jv":"Sundubu-jjigae","ko":"순두부찌개","ms":"Sundubu jjigae","zh":"純豆腐鍋"}},{"title":"Aehobak","name":"Aehobak","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Aehobak","prepSummary":"애호박은 한식에서 사용하는 어린 호박을 가리킨다. 여름 호박으로, 봄에 심어 늦봄부터 가을까지 수확한다. 서양 요리에서 사용하는 주키니호박은 페포호박의 재배종인 반면, 애호박은 호박에 속하는 품종이다. 대표적인 품종으로는 서울마디호박, 불암사철애호박, 미소호박 등이 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Aehobak.jpg/960px-Aehobak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"산체","licence":"CC BY-SA 2.5","leadFile":"Aehobak.jpg","views":10768,"langs":["es","ja","ko","ms","pt","zh"],"langNames":{"es":"Aehobak","ja":"エホバク","ko":"애호박","ms":"Aehobak","pt":"Aehobak","zh":"孩南瓜"},"sourceLanguage":"ko"},{"title":"Agastache rugosa","name":"Agastache rugosa","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Agastache_rugosa","prepSummary":"배초향(排草香,, )은 꿀풀과에 속한 여러해살이풀로, 다른 풀의 향기를 밀쳐낼 만큼 매우 강한 향을 가졌다는 뜻에서 명명되었다. 방아·방앳잎·방아잎·중개풀·방애잎이라고도 부른다. 그러나 박하(薄荷)와 함께 꿀풀과의 식물로서 박하처럼 생겼지만 향이 진하다는 의미에서 방하(芳荷)라고 불리던 것이 발음 탈락 때문에 방아 등으로 불린 것으로 보인다. 대한민국 원산이며 중국·대만·일본에도 서식한다. 볕이 좋은 풀밭에서 자라며 풀 전체에서 특유의 향기가 진하게 난다.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f9/Agastache_rugosa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Stanislav Doronenko","licence":"CC BY 2.5","leadFile":"Agastache_rugosa.jpg","views":13653,"langs":["ar","az","cs","de","es","fa","fr","it","ja","ko","ru","vi","zh"],"langNames":{"ar":"أغستاش خشن","az":"Agastache rugosa","cs":"Agastache svraskalá","de":"Ostasiatischer Riesenysop","es":"Agastache rugosa","fa":"نعنای کره‌ای","fr":"Agastache rugosa","it":"Agastache rugosa","ja":"カワミドリ","ko":"배초향","ru":"Многоколосник морщинистый","vi":"Hoắc hương núi","zh":"土藿香"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Allium monanthum","name":"Allium monanthum","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Allium_monanthum","photo":"https://upload.wikimedia.org/wikipedia/commons/2/28/Allium_monanthum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Moosimi","licence":"CC BY 4.0","leadFile":"Allium_monanthum.jpg","views":2981,"langs":["fr","id","ja","ko","ru","sv","uk","vi","zh"],"langNames":{"fr":"Allium monanthum","id":"Allium monanthum","ja":"ヒメニラ","ko":"달래","ru":"Лук одноцветковый","sv":"Allium monanthum","uk":"Allium monanthum","vi":"Allium monanthum","zh":"单花韭"},"notFood":"a taxon"},{"title":"Allium ochotense","name":"Allium ochotense","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Allium_ochotense","prepSummary":"Allium ochotense, l'oignon de Sibérie (en anglais Siberian onion), est une espèce de plante bulbeuse vivace du genre Allium, de la famille des Amaryllidacées. C'est une espèce d'oignon sauvage provenant du nord du Japon, de la Corée, de la Chine, de la Russie de l'est, ainsi que de l'Attu Island en Alaska, mais plus récemment les autorités les ont classés dans une autre espèce. Elle a pour synonymes : * Allium victorialis var. platyphyllum (Hultén) Makino * Allium victorialis var. variegatum Nakai ex T.Mori * Allium victorialis subsp. platyphyllum Hultén * Allium victorialis var. asiaticum Nak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/%E3%82%AE%E3%83%A7%E3%82%A6%E3%82%B8%E3%83%A3%E3%83%8B%E3%83%B3%E3%83%8B%E3%82%AF_%285626768091%29.jpg/960px-%E3%82%AE%E3%83%A7%E3%82%A6%E3%82%B8%E3%83%A3%E3%83%8B%E3%83%B3%E3%83%8B%E3%82%AF_%285626768091%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psycho Mato","licence":"CC BY-SA 2.0","leadFile":"ギョウジャニンニク_(5626768091).jpg","views":7135,"langs":["fa","fr","id","is","it","ja","ru","sv","uk","vi"],"langNames":{"fa":"پیاز سیبری","fr":"Allium ochotense","id":"Allium ochotense","is":"Allium ochotense","it":"Allium ochotense","ja":"ギョウジャニンニク","ru":"Лук охотский","sv":"Allium ochotense","uk":"Allium ochotense","vi":"Allium ochotense"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Amaranthus tricolor","name":"Amaranthus tricolor","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Amaranthus_tricolor","prepSummary":"비름은 인도 원산의 비름과 한해살이풀로서 줄기는 털이 없고 곧게 서며, 높이는 1m 가량이다. 잎은 마름모꼴의 달걀 모양으로 어긋나게 달리며 긴 잎자루가 있다. 여름에서 가을에 걸쳐 백록색의 작은 꽃이 이삭꽃차례를 이루면서 가지 끝이나 잎겨드랑이에 피는데, 이들은 다시 여러 개가 하나로 뭉쳐져 개화한다. 열매는 개과이며 타원 모양이다. 관상용으로 심기도 하며 어린잎은 나물로 먹을 수 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Amaranthus_tricolor_in_a_flower_bed_near_Notre-Dame_cathedral_in_Paris3.jpg/960px-Amaranthus_tricolor_in_a_flower_bed_near_Notre-Dame_cathedral_in_Paris3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain","leadFile":"Amaranthus_tricolor_in_a_flower_bed_near_Notre-Dame_cathedral_in_Paris3.jpg","views":22166,"langs":["az","de","es","fa","fr","id","ja","kn","ko","lt","ml","ms","pt","ru","sv","ta","tr","uk","vi","zh"],"langNames":{"az":"Üçrəng pəncər","de":"Dreifarbiger Fuchsschwanz","es":"Amaranthus tricolor","fa":"تاج‌خروس سه‌رنگ","fr":"Amaranthus tricolor","id":"Bayam gajah","ja":"ハゲイトウ","kn":"ದಂಟು (ಸೊಪ್ಪು)","ko":"비름","lt":"Trispalvis burnotis","ml":"മധുരച്ചീര","ms":"Bayam hijau","pt":"Tampala","ru":"Амарант трёхцветный","sv":"Papegojamarant","ta":"தண்டுக்கீரை","tr":"Amaranthus tricolor","uk":"Амарант триколірний","vi":"Dền đỏ","zh":"苋"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Cirsium setidens","name":"Cirsium setidens","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Cirsium_setidens","views":2674,"langs":["ko","uk","vi"],"langNames":{"ko":"고려엉겅퀴","uk":"Cirsium setidens","vi":"Cirsium setidens"},"notFood":"a taxon"},{"title":"Doellingeria scabra","name":"Doellingeria scabra","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Doellingeria_scabra","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Aster_scaber.JPG/960px-Aster_scaber.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dalgial","licence":"CC BY-SA 3.0","leadFile":"Aster_scaber.JPG","views":3065,"langs":["ar","ja","ko","tr","uk","vi","zh"],"langNames":{"ar":"نجم خشن","ja":"シラヤマギク","ko":"참취","tr":"Aster scaber","uk":"Doellingeria scabra","vi":"Doellingeria scabra","zh":"东风菜"},"notFood":"a taxon"},{"title":"Ligularia fischeri","name":"Ligularia fischeri","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Ligularia_fischeri","prepSummary":"곰취(학명: Ligularia fischeri, )는 국화과에 딸린 우리나라가 원산지인 여러해살이풀이다. 곰취는 곰이 좋아하는 나물이라는 뜻에서 유래되었다고 한다. 전국적으로 깊은 산의 습지에서 자생하며 곰이 살 정도로 깊은 산에서만 자란다고 하여 붙여졌다고 하며 웅소(熊蔬)라고도 한다. 키는 1m쯤이고, 뿌리잎은 잎꼭지가 길고 심장 모양이며 날카로운 잔 톱니가 있고 줄기잎은 작고 아랫도리는 칼집 모양으로 줄기를 싼다. 뿌리에 달린 잎 사이에서 줄기가 나오며 보통 잎이 3장정도 달리다. 줄기에서 나온 잎은 뿌리에 달린 잎과 모양이 비슷하지만 크기가 작다. 7~9월에 누른빛 꽃이 총상 꽃차례로 핀다. 열매맺는 시기는 9월이다. 식물의 키는 100cm~150cm이다. 대한민국 각지 및 일본, 중국, 동부 시베리아 등지에 분포한다. 어린잎을 나물로 먹는다. 연한 잎은 식용으로 생채를 쌈으로 먹거나 어린잎을 살짝 데쳐 쌈으로 먹거나 무쳐먹는다. 나물을 뜨거운 물에 데쳐 햇볕에 말려 묵나물로도 사용한다. 일반적으로 곰취는 노화방지, 기관지 질환, 항암효과, 변비예방에 좋다고 알려져있다. 곰취축제는 곰취 주산지이자, 대암산 곰취로 유명한 강원도 양구에서 매년 곰취 출하","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Ligularia_fischeri_%28flower_s2%29.JPG/960px-Ligularia_fischeri_%28flower_s2%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpsdake","licence":"CC BY-SA 4.0","leadFile":"Ligularia_fischeri_(flower_s2).JPG","views":3709,"langs":["az","ja","ko","uk","vi","zh"],"langNames":{"az":"Ligularia fischeri","ja":"オタカラコウ","ko":"곰취","uk":"Ligularia fischeri","vi":"Ligularia fischeri","zh":"蹄叶橐吾"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Sedum sarmentosum","name":"Sedum sarmentosum","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Sedum_sarmentosum","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3f/Dolnamul_%28stringy_stonecrop%29_%28Sedum_sarmentosum%29_flower.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"이태수","licence":"CC BY 4.0","leadFile":"Dolnamul_(stringy_stonecrop)_(Sedum_sarmentosum)_flower.jpg","views":11882,"langs":["de","id","ja","ko","nl","sr","sv","tr","vi","zh"],"langNames":{"de":"Ausläufer-Fetthenne","id":"Sedum sarmentosum","ja":"ツルマンネングサ","ko":"돌나물","nl":"Driebladvetkruid","sr":"Sedum sarmentosum","sv":"Löparfetblad","tr":"Sedum sarmentosum","vi":"Thủy bồn thảo","zh":"垂盆草"},"notFood":"a taxon"},{"title":"Spuriopimpinella brachycarpa","name":"Spuriopimpinella brachycarpa","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Spuriopimpinella_brachycarpa","prepSummary":"Spuriopimpinella brachycarpa, conosciuta anche come chamnamul (참나물) in coreano, è una pianta appartenente alla famiglia Apiaceae. È una pianta profumata con foglie ovali e seghettate, che produce fiori bianchi tra giugno e agosto e foglioline commestibili.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Chamnamul_flower_%28Pimpinella_brachycarpa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"솔트","licence":"CC BY-SA 4.0","leadFile":"Chamnamul_flower_(Pimpinella_brachycarpa).jpg","views":2404,"langs":["it"],"langNames":{"it":"Spuriopimpinella brachycarpa"},"sourceLanguage":"it","notFood":"a taxon"},{"title":"Zanthoxylum piperitum","name":"Zanthoxylum piperitum","country":"South Korea","region":"Namul","url":"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum","prepSummary":"초피나무(학명: Zanthoxylum piperitum, )는 운향과에 속하는 식물이다. 조피나무·천초(川椒)라고도 하며 지역에 따라 제피·젠피 등으로도 부른다. 익은 열매를 말려서 껍질만 분리하여 갈아서 향신료로 쓴다. 한국 음식에서는 추어탕 · 매운탕 등에 쓰인다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Zanthoxylum_piperitum.jpg/960px-Zanthoxylum_piperitum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Didier Descouens","licence":"CC BY-SA 4.0","leadFile":"Zanthoxylum_piperitum.jpg","views":45407,"langs":["ca","es","et","fa","fi","fr","ja","ko","nl","pl","ro","sv","th","tr","uk","vi","zh"],"langNames":{"ca":"Zanthoxylum piperitum","es":"Zanthoxylum piperitum","et":"Pipra-koldpuu","fa":"فلفل ژاپنی","fi":"Pippurilimopuu","fr":"Zanthoxylum piperitum","ja":"サンショウ","ko":"초피나무","nl":"Zanthoxylum piperitum","pl":"Sanshō","ro":"Zanthoxylum piperitum","sv":"Zanthoxylum piperitum","th":"ซันโช","tr":"Japon biberi","uk":"Zanthoxylum piperitum","vi":"Zanthoxylum piperitum","zh":"日本山椒"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Jokpyeon","name":"Jokpyeon","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Jokpyeon","ingredients":["Cow's trotters"],"prepSummary":"Finely chunked cow's trotters and other cuts with high collagen content, such as cow's head, leather cuts, tail, and pig's head are boiled in water for a long time. Stewed liquid along with the meat and cartilage but without the bones is poured into a square or rectangular vessel, mixed with the foreshank or pheasant meat, garnished with thin strips of rock tripe, egg garnish and chili threads, and allowed to set in a cold place.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Jokpyeon.jpg/960px-Jokpyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Academy of Korean Studies","licence":"KOGL Type 1","leadFile":"Jokpyeon.jpg","views":2617,"langs":["hu","jv","ko","ms","tr"],"langNames":{"hu":"Csokphjon","jv":"Jokpyeon","ko":"족편","ms":"Jokpyeon","tr":"Jokpyeon"}},{"title":"Tteokguk","name":"Tteokguk","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Tteokguk","ingredients":["Rice cakes"],"prepSummary":"떡국은 한국의 전통 음식이다. 장국에 일정한 두께로 얇게 썬 흰떡을 넣고 끓여 만든 음식이며, 고기와 달걀 등을 고명으로 얹거나 만두를 넣어 떡만둣국으로 먹기도 한다. 설날에 먹는 대표적인 명절 음식이자 정월 시식이다. 현대에는 양력 새해 첫날에 먹기도 한다. 떡국은 지방에 따라 다양한 형태로 전해진다. 예를 들어 개성에서는 조랭이떡국이라 하여, 조선 초기에 이성계의 목을 자르고 싶다는 뜻을 담아 만들었다는 설이 있다. 이후 임진왜란 직후에는 그 대상이 도요토미 히데요시로 바뀌어 재해석되었다는 이야기도 전한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Tteokguk.jpg/960px-Tteokguk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"soscs","licence":"CC0","leadFile":"Tteokguk.jpg","views":24975,"langs":["de","es","fr","hu","id","it","ja","jv","ko","ms","nl","pl","ru","tl","tr","uk","vi","zh"],"langNames":{"de":"Tteokguk","es":"Tteokguk","fr":"Tteokguk","hu":"Ttokkuk","id":"Tteokguk","it":"Tteokguk","ja":"トックク","jv":"Tteokguk","ko":"떡국","ms":"Tteokguk","nl":"Tteok guk","pl":"Tteokguk","ru":"Ттоккук","tl":"Tteokguk","tr":"Tteokguk","uk":"Ттоккук","vi":"Tteokguk","zh":"韓式年糕湯"},"sourceLanguage":"ko"},{"title":"Korean noodles","name":"Korean noodles","country":"South Korea","region":"Korean noodles","url":"https://en.wikipedia.org/wiki/Korean_noodles","prepSummary":"한국의 국수는 한국 요리의 국수 또는 국수 요리이며, 한국어로 순우리말로는 국수, 한자로는 면(麵)이라고 통칭한다. 아시아에서 가장 오래된 국수는 중국에서 기원했으며, 4,000년 전으로 거슬러 올라간다. 한국에서 전통적인 국수 요리로는 온면(쇠고기 육수를 기본으로 한 국수 요리), 국수장국(뜨겁고 맑은 국물의 국수), 냉면 (차가운 메밀 국수), 비빔국수 (채소를 섞은 차가운 국수 요리), 칼국수 (칼로 자른 국수), 콩국수 (차가운 콩 국수) 등이 있다. 궁중에서는 꿩류 육수와 메밀 국수로 구성된 백면(말 그대로 \"하얀 국수\")이 최고급 국수 요리로 여겨졌다. 동치미 (무 김치)와 쇠고기 양지머리 육수를 섞은 차가운 국물의 냉면은 여름에 궁중에서 먹었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Korean_cuisine_japchae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Korean_cuisine_japchae.jpg","views":25211,"langs":["cs","es","et","fr","hu","id","it","jv","ko","ms","pa","ru","uk","vi"],"langNames":{"cs":"Korejské nudle","es":"Fideos coreanos","et":"Kuksu","fr":"Guksu (plat)","hu":"Kukszu","id":"Guksu","it":"Spaghetti coreani","jv":"Guksu","ko":"한국의 국수","ms":"Mi Korea","pa":"ਕੋਰੀਆਈ ਨੂਡਲਜ਼","ru":"Куксу (лапша)","uk":"Куксу (локшина)","vi":"Mì Hàn Quốc"},"sourceLanguage":"ko"},{"title":"Garak-guksu","name":"Garak-guksu","country":"South Korea","region":"Japan","url":"https://en.wikipedia.org/wiki/Garak-guksu","prepSummary":"The dough is typically made from wheat flour and salt water only. Traditionally, of salt is added per of water. The noodles are boiled in malgeun-jangguk, a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and eomuk (fish cakes).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Garak-guksu.jpg/960px-Garak-guksu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Garak-guksu.jpg","views":1365,"langs":["id","jv","ko"],"langNames":{"id":"Garak-guksu","jv":"Garak-guksu","ko":"가락국수 (요리)"},"originClaims":["Japan","South Korea"]},{"title":"Jjolmyeon","name":"Jjolmyeon","country":"South Korea","region":"Incheon","url":"https://en.wikipedia.org/wiki/Jjolmyeon","ingredients":["Noodles (wheat flour","corn starch)","sauce (","vinegar","sugar (optional)","garlic)","vegetables"],"prepSummary":"쫄면은 한국 요리의 국수 요리로 차갑고 쫄깃한 면에 고추장과 채소 등을 넣어 비벼서 먹는 음식이다. 쫄면은 1970년대 인천에서 유래되었다. 쫄면은 실수로 만들어진 음식이다. 1970년대 초 국수공장 '광신제면'에서 냉면을 뽑으려다가 사출기를 잘못 끼워 두꺼운 면이 만들어졌다. 폐기 처분하려던 이 면을 인근 분식집인 '맛나당'에서 가져다 고추장 양념을 해서 새로운 메뉴로 개발했다. 지난 2002년 일본 신주쿠 백화점에서 열린 ‘월드컵맞이 한국문화 페스티벌’때 전주 비빔밥, 부산 동래파전과 함께 인천 쫄면이 한국 대표 음식으로 꼽히기도 했다. 그 외에도 2018년 오뚜기가 선보였던 진짜쫄면도 이를 바탕으로 만들어진 인스턴트 라면이며, 하위 배리에이션 제품인 와사비 진짜쫄면까지도 선보였다.","course":"cold","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Boiled_jjolmyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"딸기맘양갱이","licence":"CC BY 2.0 kr","leadFile":"Boiled_jjolmyeon.jpg","views":7144,"langs":["es","id","it","ko"],"langNames":{"es":"Jjolmyeon","id":"Jjolmyeon","it":"Jjolmyeon","ko":"쫄면"},"sourceLanguage":"ko","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Milmyeon","name":"Milmyeon","country":"South Korea","region":"Busan","url":"https://en.wikipedia.org/wiki/Milmyeon","ingredients":["Noodles (wheat flour","sweet potato","potato starch)","meat broth","vegetables"],"prepSummary":"밀면은 부산의 향토 음식 가운데 하나이다. 밀가루와 녹말가루(고구마 녹말, 감자 녹말) 등을 배합해 만든 면에 돼지 또는 소의 사골과 여러 가지 약초, 채소 등을 넣어 우려낸 육수를 차게 부어 먹는다. 냉면과 유사한 음식으로, 물밀면과 비빔밀면이 대표적이며 쑥을 첨가한 쑥밀면도 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9c/Korean_cold_noodle_soup-Milmyeon-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by shizu k (shezzz) at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_cold_noodle_soup-Milmyeon-01.jpg","views":8220,"langs":["es","id","it","jv","ko","zh"],"langNames":{"es":"Milmyeon","id":"Milmyeon","it":"Milmyeon","jv":"Milmyéon","ko":"밀면","zh":"小麥麵"},"sourceLanguage":"ko","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Udong (food)","name":"Udong (food)","country":"Japan","region":"Korean noodles","url":"https://en.wikipedia.org/wiki/Udong_(food)","ingredients":["Wheat flour"],"prepSummary":"うどんは、日本の麺のひとつ。小麦粉を水と塩で練って長く切った、ある程度の幅と太さを持つ。またはその料理である。饂飩とも書く。 細い物などは「冷麦」「素麺」と分けて称することが一般的ではあるが、乾麺に関して太さによる規定（後述）がある以外は厳密な規定はない。細い麺であっても「稲庭うどん」の例も存在し、厚みの薄い麺も基準を満たせば、乾麺については「きしめん、ひもかわ」も含まれる。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/%E9%B6%8F%E5%A4%A9%E3%81%AE%E3%81%86%E3%81%A9%E3%82%93.jpg/960px-%E9%B6%8F%E5%A4%A9%E3%81%AE%E3%81%86%E3%81%A9%E3%82%93.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"加茂川の民","licence":"CC0","leadFile":"鶏天のうどん.jpg","views":287,"langs":["ar","az","bn","ca","cs","de","es","eu","fa","fi","fr","gl","he","hi","hu","hy","id","is","it","ja","jv","ko","lt","ms","my","nb","nl","pl","pt","ru","sl","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"أودون","az":"Udon","bn":"উদোন","ca":"Udon","cs":"Udon","de":"Udon","es":"Udon","eu":"Udon","fa":"اودون","fi":"Udon","fr":"Udon","gl":"Udon","he":"אודון","hi":"उदोन","hu":"Udon","hy":"Ուդոն (լապշա)","id":"Udon","is":"Udon","it":"Udon","ja":"うどん","jv":"Udon","ko":"우동","lt":"Udon","ms":"Udon","my":"အူဒွန်","nl":"Udon","nb":"Udon","pl":"Udon","pt":"Udon","ru":"Удон","sl":"Udon","sv":"Udon","th":"อูดง","tr":"Udon","uk":"Удон (страва)","uz":"Udon","vi":"Udon","zh":"烏龍麵"},"sourceLanguage":"ja"},{"title":"Buchimgae","name":"Buchimgae","country":"South Korea","region":"Korean pancakes","url":"https://en.wikipedia.org/wiki/Buchimgae","ingredients":["Fish","meat","poultry","seafood","vegetable","flour","eggs"],"prepSummary":"부침개는 잘게 썬 재료를 넣은 걸죽한 반죽을 기름에 얇고 넓적하게 부쳐 낸 음식이다. 부침, 지짐, 지짐개, 지짐이, 전병으로도 부르며, 전과 달리 재료의 형태를 무시하고 잘게 썰어 밀가루와 함께 반죽한다. 애호박을 채썰어 만든 호박부침개나 배추김치를 잘게 썰어 만든 김치부침개 등이 대표적이다. 넓은 의미의 부침개는 기름에 부쳐서 만드는 누름적, 빈대떡, 장떡, 전 등을 통틀어 이른다.","course":"Appetizer, banchan, anju","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/Banga_buchimgae_%28Korean_mint_pancake%29_%28Agastache_rugosa%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"경빈마마","licence":"CC BY 4.0","leadFile":"Banga_buchimgae_(Korean_mint_pancake)_(Agastache_rugosa).jpg","views":19116,"langs":["es","fr","id","it","ja","ko","ms","th","uk","zh"],"langNames":{"es":"Buchimgae","fr":"Buchimgae","id":"Buchimgae","it":"Buchimgae","ja":"チヂミ","ko":"부침개","ms":"Buchimgae","th":"พูชิมแก","uk":"Бучимгає","zh":"韩国煎饼"},"sourceLanguage":"ko"},{"title":"Bindae-tteok","name":"Bindae-tteok","country":"South Korea","region":"Korean pancakes","url":"https://en.wikipedia.org/wiki/Bindae-tteok","ingredients":["Mung beans"],"prepSummary":"Bindae-tteok is made with mung bean batter with a filling made of bracken, pork, mung bean sprouts, and baechu-kimchi (napa cabbage kimchi). To make the filling for bindae-tteok, soaked bracken is cut into short pieces, mixed with ground pork, and seasoned with soy sauce, chopped scallions, minced garlic, ground black pepper, and sesame oil. Mung bean sprouts are washed, blanched, cut into short pieces and seasoned with salt and sesame oil. Kimchi is unstuffed and squeezed to remove its fillings and excess juice, then cut into small pieces. The ingredients are then mixed. Washed, soaked, and husked mung beans are ground with water and seasoned with salt to make the batter.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Korea_GwangjangMarket_Eats_11_Bindaetteok.jpg/960px-Korea_GwangjangMarket_Eats_11_Bindaetteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"Korea_GwangjangMarket_Eats_11_Bindaetteok.jpg","views":11459,"langs":["bn","es","fr","id","it","ja","ko","ms","pl","vi","zh"],"langNames":{"bn":"মুগের বড়া","es":"Bindaetteok","fr":"Bindae-tteok","id":"Bindae-tteok","it":"Bindae-tteok","ja":"ピンデトッ","ko":"빈대떡","ms":"Bindae-tteok","pl":"Bindaetteok","vi":"Bindaetteok","zh":"綠豆煎"}},{"title":"Bukkumi","name":"Bukkumi","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Bukkumi","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Susu-bukkumi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"박 엘리사벳","licence":"CC BY 2.0 kr","leadFile":"Susu-bukkumi.jpg","views":1336,"langs":["bn","ha","id","it","ka","ko","vi"],"langNames":{"bn":"বুক্কুমি","ha":"Bukkumi","id":"Bukkumi","it":"Bukkumi","ka":"ბუკკუმი","ko":"부꾸미","vi":"Bukkumi"}},{"title":"Gamja-jeon","name":"Gamja-jeon","country":"South Korea","region":"Gangwon","url":"https://en.wikipedia.org/wiki/Gamja-jeon","ingredients":["Potatoes"],"photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/Korean_potato_pancake-Gamjajeon-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by ~Nisa at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_potato_pancake-Gamjajeon-02.jpg","views":4358,"langs":["es","fr","id","ka","ko"],"langNames":{"es":"Gamjajeon","fr":"Gamjajeon","id":"Gamja-jeon","ka":"გამჯა-ჯეონი","ko":"감자전"}},{"title":"Hwajeon","name":"Hwajeon","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Hwajeon","ingredients":["Edible flowers","glutinous rice flour","honey"],"prepSummary":"Hwajeon is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce in Korea, alternatives like mugwort leaves, waterdropwort leaves, rock tripe, or jujubes are cut into flower shapes and used instead.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Hwajeon_Cooking_10.jpg/960px-Hwajeon_Cooking_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"Hwajeon_Cooking_10.jpg","views":5612,"langs":["ar","az","de","es","fr","hy","id","it","ko","pt","ru","tr","uk","zh"],"langNames":{"ar":"هواجيون","az":"Xvadjon","de":"Hwajeon","es":"Hwachon","fr":"Hwajeon","hy":"Հվաջոն","id":"Hwajeon","it":"Hwajeon","ko":"화전 (음식)","pt":"Hwajeon","ru":"Хваджон","tr":"Hwajeon","uk":"Хваджон","zh":"花煎"}},{"title":"Kimchi-buchimgae","name":"Kimchi-buchimgae","country":"South Korea","region":"Jeon (food)","url":"https://en.wikipedia.org/wiki/Kimchi-buchimgae","ingredients":["Kimchi"],"prepSummary":"김치전 또는 김치부침개는 잘게 썰어낸 김치를 밀가루와 달걀, 물로 만든 반죽과 함께 섞어 기름을 두른 팬에 부친 전이다. 식사 시 전채로 먹거나, 간식, 술안주, 혹은 반찬으로 먹는다. 주로 밀가루와 김치를 이용하여 얇게 지진 전이다. 기호에 따라 돼지고기나 해물을 넣어 풍미를 더하기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Kimchibuchimgae_%28kimchi_pancake%29.jpg/960px-Kimchibuchimgae_%28kimchi_pancake%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sharonang","licence":"CC0","leadFile":"Kimchibuchimgae_(kimchi_pancake).jpg","views":9949,"langs":["de","es","fr","id","jv","ka","ko","ms","pt","tl","vi"],"langNames":{"de":"Kimchijeon","es":"Kimchijeon","fr":"Kimchi-buchimgae","id":"Kimchi-buchimgae","jv":"Kimchi-buchimgae","ka":"კიმჩი-ბუჩიმგაე","ko":"김치부침개","ms":"Kimchi-buchimgae","pt":"Kimchijeon","tl":"Kimchi-buchimgae","vi":"Kimchi-buchimgae"},"sourceLanguage":"ko"},{"title":"Meat jun","name":"Meat jun","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Meat_jun","ingredients":["Beef"],"prepSummary":"Meat Jun adalah hidangan Korea yang diciptakan di Hawaii, terdiri dari daging sapi yang diiris tipis yang dicelupkan ke dalam adonan telur dan digoreng. Hidangan ini adalah salah satu jenis dari jeon yang diadaptasi dari yukjeon, ini adalah hidangan populer yang disajikan di restoran Korea di Hawaii, disajikan sebagai hidangan utama dan bagian dari piring makan siang campuran. Biasanya disajikan dengan saus celup berbahan dasar kedelai atau gochujang.","course":"Entree","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Meat_jun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao","licence":"CC BY 2.0","leadFile":"Meat_jun.jpg","views":8510,"langs":["id","jv"],"langNames":{"id":"Jun daging","jv":"Jun daging"},"sourceLanguage":"id"},{"title":"Memil-buchimgae","name":"Memil-buchimgae","country":"South Korea","region":"Gangwon","url":"https://en.wikipedia.org/wiki/Memil-buchimgae","ingredients":["Buckwheat","vegetables or kimchi"],"prepSummary":"The batter is prepared by mixing buckwheat flour and water to a thin consistency. Sometimes a small amount of wheat flour or starch can be added to it because buckwheat has less glutinous elements. In a traditional way, buckwheat mixed with water is ground by millstone and the batter is strained through a sieve. The filtered batter is cooked on a sodang (소당) which is the lid of a sot (솥, a traditional big pot) and used for pan-frying. Several pieces of vertically ripped salted napa cabbage and scallions are put on the heated sodang, and the batter is poured over them from their margin. Sour kimchi can be replaced with the cabbage.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Korean_buckwheat_pancake-Memiljeon-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kiyong2","licence":"CC BY-SA 2.0","leadFile":"Korean_buckwheat_pancake-Memiljeon-01.jpg","views":3779,"langs":["bn","es","fr","id","jv","ko","ms","th"],"langNames":{"bn":"মেমিল-বুচিমগে","es":"Memiljeon","fr":"Memil-buchimgae","id":"Memil-buchimgae","jv":"Memil-buchimgae","ko":"메밀부침개","ms":"Memil-buchimgae","th":"เมมิลจ็อน"}},{"title":"Albap","name":"Albap","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Albap","ingredients":["bap","roe","vegetables","kimchi","seaweed flakes."],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/7a/Albap_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"윤동진","licence":"CC BY 4.0","leadFile":"Albap_4.jpg","views":2024,"langs":["bn","es","fr","ja","ko","zh"],"langNames":{"bn":"আলবাপ","es":"Albap","fr":"Albap","ja":"アルバプ","ko":"알밥","zh":"魚卵飯"}},{"title":"Bap (rice dish)","name":"Bap (rice dish)","country":"South Korea","region":"Bap (rice dish)","url":"https://en.wikipedia.org/wiki/Bap_(rice_dish)","ingredients":["Rice or other grains"],"prepSummary":"Traditionally, bap was made using gamasot (가마솥, a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bottomed pot or dolsot (돌솥, stone pot) can also be used. Nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered delicacies. More nurungji (누룽지, scorched rice) is produced when making gamasot-bap (cast iron cauldron rice) and dolsot-bap (stone pot rice). To make bap, rice is scrubbed in water and rinsed several times. This process produces tteumul (뜨물, water from the last washing of rice). It is then soaked for thirty minutes before boiling, which helps the grains cook evenly.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7f/Bap_%28cooked_rice%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"rozh3","licence":"CC BY 2.5","leadFile":"Bap_(cooked_rice).jpg","views":12310,"langs":["az","hu","id","it","ja","jv","ko","ms","pt","tr","uk"],"langNames":{"az":"Bap (düyü yeməyi)","hu":"Pap (étel)","id":"Bap (makanan)","it":"Bap (alimento)","ja":"パッ","jv":"Bap (panganan)","ko":"밥 (한국 음식)","ms":"Bap","pt":"Bap","tr":"Bap (yemek)","uk":"Бап (страва)"}},{"title":"Bokkeum-bap","name":"Bokkeum-bap","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Bokkeum-bap","ingredients":["Bap (cooked rice)"],"prepSummary":"볶음밥은 쌀밥에 채소나 고기 등을 잘게 썰어 넣고 기름에 볶아 만든 음식이다. 주재료에 따라 김치볶음밥, 계란볶음밥, 야채볶음밥, 황금볶음밥 등으로 부를 수 있다. 닭갈비나 낙지볶음 등을 먹은 뒤, 김치와 김가루, 쌀밥을 넣어 후식으로 볶아 먹기도 한다. 한국의 중국집 볶음밥은 중국식 차오판의 영향을 받아 만들어졌으나 짜장 소스와 짬뽕 국물을 곁들이는 등 독특하게 발전했다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Bokkeum-bap.jpg/960px-Bokkeum-bap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jungyeon Min","licence":"CC0","leadFile":"Bokkeum-bap.jpg","views":10877,"langs":["jv","ko","tr"],"langNames":{"jv":"Bokkeum-bap","ko":"볶음밥 (한국 음식)","tr":"Bokkeum-bap"},"sourceLanguage":"ko"},{"title":"Chungmu-gimbap","name":"Chungmu-gimbap","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Chungmu-gimbap","ingredients":["Gim","rice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Korea-Tongyeong_food-Chungmu_gimbap-01.jpg/960px-Korea-Tongyeong_food-Chungmu_gimbap-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Junho Jung at Flickr from South Korea","licence":"CC BY 3.0","leadFile":"Korea-Tongyeong_food-Chungmu_gimbap-01.jpg","views":3287,"langs":["es","id","ko"],"langNames":{"es":"Chungmu kimbap","id":"Chungmu-gimbap","ko":"충무김밥"}},{"title":"Cup-bap","name":"Cup-bap","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Cup-bap","views":6415,"langs":["ko"],"langNames":{"ko":"컵밥"}},{"title":"Daetong-bap","name":"Daetong-bap","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Daetong-bap","prepSummary":"대통밥은 전라남도 담양군의 토속 음식으로, 죽통밥이라고도 한다. 대통 안에 여러 잡곡들과 견과를 넣고 지어 만든 밥이다. 담양은 한국 최대의 대나무 자생 지역인데, 토양과 기후가 대나무 성장에 딱 들어맞기 때문이다. 이 지역의 대나무는 크기가 클 뿐 아니라 딱딱하다. 3년 넘게 성장한 대나무가 대통밥에 최상이며 밥에 대나무 향이 잘 스며들 수 있도록 하려면 대나무를 사용하는 것이 권고된다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Daetong-bap.jpg/960px-Daetong-bap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Daetong-bap.jpg","views":611,"langs":["ko"],"langNames":{"ko":"대통밥"},"sourceLanguage":"ko"},{"title":"Hoe-deopbap","name":"Hoe-deopbap","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Hoe-deopbap","prepSummary":"회덮밥은 상추나 들깨잎과 같은 잎채소, 참기름, 고추장과 더불어 날 물고기를 썰어 공깃밥과 함께 내놓는 한국 음식이다. 회덮밥을 먹는 방법은 수저를 사용하여 모든 재료를 섞은 후 먹는 것으로, 비빔밥을 먹을 때와 유사하다. 굴 회덮밥, 가자미 회덮밥 등 종류가 다양하다.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b8/Korean_food-Hoedeopbap-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Korean_food-Hoedeopbap-01.jpg","views":12667,"langs":["ca","es","fr","id","ko","ms"],"langNames":{"ca":"Hoe-deopbap","es":"Hoedeopbap","fr":"Hoe-deopbap","id":"Hoedeopbap","ko":"회덮밥","ms":"Hoedeopbap"},"sourceLanguage":"ko"},{"title":"Jumeok-bap","name":"Jumeok-bap","country":"South Korea","url":"https://en.wikipedia.org/wiki/Jumeok-bap","ingredients":["Bap (cooked rice)"],"prepSummary":"주먹밥은 쌀을 포함한 각종 곡식으로 지은 밥과 함께 고기, 채소, 김가루 등 여러 재료를 넣거나 다양한 양념을 한 밥을 뭉쳐 만든 한국의 음식이다. 손으로 들고 먹을 수 있도록 크게 만들거나 한 입에 쏙 넣어 먹을 수 있도록 작게 만드는 등 크기는 다양하고 속에 반찬을 추가로 넣어 만드는 경우도 많다. 주먹밥이란 이름은 말 그대로 '주먹처럼 쥔 밥'이라고 해서 붙은 이름이며, 북한 문화어로는 줴기밥이라고 하는데 마찬가지로 밥을 쥐어서 만드는 것에서 유래했다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Jumeok-bap.jpg/960px-Jumeok-bap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Jumeok-bap.jpg","views":11710,"langs":["ar","ko"],"langNames":{"ar":"جوموك باب","ko":"주먹밥"},"sourceLanguage":"ko","originClaims":["Japan","South Korea"]},{"title":"Kongbap","name":"Kongbap","country":"South Korea","region":"Bap (rice dish)","url":"https://en.wikipedia.org/wiki/Kongbap","ingredients":["Rice","soybeans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Korean_cuisine-Kongbap-01.jpg/960px-Korean_cuisine-Kongbap-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"길남 김","licence":"CC BY 2.0","leadFile":"Korean_cuisine-Kongbap-01.jpg","views":14298,"langs":["es","hu","id","jv","ko","nl","sv"],"langNames":{"es":"Kongbap","hu":"Khongbap","id":"Kongbap","jv":"Kongbap","ko":"콩밥","nl":"Kongbap","sv":"Kongbap"}},{"title":"Mieum (food)","name":"Mieum (food)","country":"South Korea","region":"Korean rice","url":"https://en.wikipedia.org/wiki/Mieum_(food)","ingredients":["Rice or foxtail millet"],"prepSummary":"Rice or foxtail millet is soaked for at least 2 hours before being drained and boiled, usually at a ratio of 1 part grain to 10 parts water. It is simmered until sodden and mushy, then strained through a double sieve.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Mieum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"꽃돌이맘 한결같은 마음","licence":"CC BY 4.0","leadFile":"Mieum.jpg","views":1240,"langs":["ko","ms"],"langNames":{"ko":"미음","ms":"Mieum"}},{"title":"Ogok-bap","name":"Ogok-bap","country":"South Korea","region":"Bap (rice dish)","url":"https://en.wikipedia.org/wiki/Ogok-bap","ingredients":["Glutinous rice","proso millet","sorghum","black beans","red beans"],"prepSummary":"오곡밥은 찹쌀, 검은콩, 팥, 찰수수, 차조로 이루어진 곡물로 섞인 밥으로, 한국 음식 중 하나이다. 오곡에 어떤 곡식이 포함되느냐 하는 것은 지방에 따라 다소 부동하다. 북한 \"조선의 민속전통\"에는 오곡밥에 흰쌀(또는 찹쌀), 찰수수, 차조, 보리, 팥 등이 포함된다고 하였고 재중동포들은 찹쌀, 기장, 찰수수, 좁쌀, 열콩 등으로 오곡밥을 짓는 경우가 있다. 오곡밥은 보통 특별하게 겨울의 끝인 한 해의 첫 보름달이 뜨는 날(정월 대보름)에 차려졌다. 과거에는, 많은 한국인들은 음식이 드물었기 때문에 긴 겨울 동안에 영양의 결핍 방지를 위해 음식을 먹었다. 이런 문제에 의해서, 그들은 겨울 때의 식사를 위해서 겨울이 오기 전에 곡물을 말렸다. 정월 대보름날 밤에, 사람들은 에너지를 채우기 위해 호두, 밤, 잣, 콩과 같은 재료와 함께 오곡밥을 먹었다. 오늘날, 오곡밥의 조리 방식은 바뀌어가고 있다. 한국인들은 곡물의 과거의 재료에 의존하지 않고 어떤 종류와 함께 오곡밥을 만든다. 오곡밥은 영양과 건강의 도움으로 한국인들이 많이 즐기고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d5/Ogokbap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"KOCIS (Korean Culture and Information Service)","licence":"KOGL Type 1","leadFile":"Ogokbap.jpg","views":2955,"langs":["id","ko","uk"],"langNames":{"id":"Ogokbap","ko":"오곡밥","uk":"Огок-пап"},"sourceLanguage":"ko"},{"title":"Sundae (sausage)","name":"Sundae (sausage)","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sundae_(sausage)","prepSummary":"The skin of sundae is made by rubbing the pig intestines with salt and flour to get rid of the smell. When flipping the trimmed pig intestines, the clean side is exposed to the outside. Put pork skin in it along with tofu, bean sprouts, glutinous rice, and various spices.","course":"Street food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Sundae.jpg/960px-Sundae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Sundae.jpg","views":46836,"langs":["de","es","fr","hu","hy","id","it","ja","jv","ko","ms","nl","ru","th","tl","uk","uz"],"langNames":{"de":"Sundae (Wurst)","es":"Sundae (embutido)","fr":"Sundae (boudin)","hu":"Szunde","hy":"Սունդե","id":"Sundae (makanan Korea)","it":"Sundae (insaccato)","ja":"スンデ","jv":"Sundae sosis","ko":"순대","ms":"Sundae (makanan Korea)","nl":"Sundae (worst)","ru":"Сундэ","th":"ซุนแด","tl":"Sundae (lutong Koreano)","uk":"Сунде","uz":"Sundae (kolbasa)"}},{"title":"Alaska pollock as food","name":"Alaska pollock as food","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Alaska_pollock_as_food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Polaca-do-Alasca_vendida_em_S%C3%A3o_Paulo.jpg/960px-Polaca-do-Alasca_vendida_em_S%C3%A3o_Paulo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TiagoLubiana","licence":"CC0","leadFile":"Polaca-do-Alasca_vendida_em_São_Paulo.jpg","views":8737},{"title":"Amphioctopus fangsiao","name":"Amphioctopus fangsiao","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Amphioctopus_fangsiao","prepSummary":"주꾸미(, )는 문어과 연체동물의 하나이다. 몸길이는 다리끝까지가 24cm 정도이다. 몸에 둥근 혹 모양의 돌기가 빽빽이 나 있고 눈 주위에 살가시가 몇 개 있다. 여덟 개의 다리에는 2~4줄로 빨판이 있으며 다리 길이는 모두 유사하고 몸통의 두 배 정도이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Octopus_ocellatus_Miyajima2.jpg/960px-Octopus_ocellatus_Miyajima2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Totti","licence":"CC BY-SA 4.0","leadFile":"Octopus_ocellatus_Miyajima2.jpg","views":17963,"langs":["fa","fr","ja","ko","nl","tr","vi","zh"],"langNames":{"fa":"هشت‌پای چشمک‌دار","fr":"Poulpe ocellé","ja":"イイダコ","ko":"주꾸미","nl":"Amphioctopus fangsiao","tr":"Amphioctopus fangsiao","vi":"Amphioctopus fangsiao","zh":"飯蛸"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Astarte borealis","name":"Astarte borealis","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Astarte_borealis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Astarte_borealis_01.jpg/960px-Astarte_borealis_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"H. Zell","licence":"CC BY-SA 3.0","leadFile":"Astarte_borealis_01.jpg","views":901,"langs":["de","nl","pl","sv"],"langNames":{"de":"Nördliche Astarte","nl":"Astarte borealis","pl":"Astarta północna","sv":"Astarte borealis"},"notFood":"a taxon"},{"title":"Chinese white shrimp","name":"Chinese white shrimp","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Chinese_white_shrimp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Fleshy_prawns.jpg/960px-Fleshy_prawns.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Punnatorn Thepsuwanworn","licence":"CC0","leadFile":"Fleshy_prawns.jpg","views":2034,"langs":["ca","fa","fr","id","ja","ko","nb","nl","pt","sv","vi","zh"],"langNames":{"ca":"Penaeus chinensis","fa":"میگوی سفید چینی","fr":"Crevette charnue","id":"Udang China","ja":"コウライエビ","ko":"대하 (생물)","nl":"Fenneropenaeus chinensis","nb":"Fenneropenaeus chinensis","pt":"Camarão branco chinês","sv":"Fenneropenaeus chinensis","vi":"Tôm nương","zh":"明蝦"},"notFood":"a taxon"},{"title":"Corbicula leana","name":"Corbicula leana","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Corbicula_leana","prepSummary":"참재첩은 백합목 재첩과에 속하는 민물 조개이다. 대한민국, 일본의 하천과 호수 등에 분포하며 하천 담수역의 모래 바닥에서 서식한다. 둥근 삼각형 모양의 단단하고 두꺼운 패각을 가지고 있으며 흑갈색 또는 녹갈색을 띈다. 패각의 안쪽 면은 광택이 나는 백색이고 배면 가장자리에 자주색이 층을 이루고 있다. 웅성선숙을 하는 자웅동체이며 난태생이다. 7~8월의 여름철에 산란한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Corbicula_leana_3.png/960px-Corbicula_leana_3.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EBS","licence":"KOGL Type 1","leadFile":"Corbicula_leana_3.png","views":1498,"langs":["fa","ja","ko","zh"],"langNames":{"fa":"سبدک اصل","ja":"マシジミ","ko":"참재첩","zh":"环纹蚬"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Cyclina sinensis","name":"Cyclina sinensis","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Cyclina_sinensis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cyclina_sinensis.jpg/960px-Cyclina_sinensis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Cyclina_sinensis.jpg","views":541,"langs":["ja","ko","nl","zh"],"langNames":{"ja":"オキシジミ","ko":"가무락조개","nl":"Cyclina sinensis","zh":"青蛤"},"notFood":"a taxon"},{"title":"Helice tridens","name":"Helice tridens","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Helice_tridens","prepSummary":"방게는 바위게과에 속하며 학명은 Helice tridens이다. 등딱지의 길이는 30mm, 폭은 35mm 가량이다. 몸은 사각형으로 두툼두툼하며 다리에 털이 적고 등딱지 면에는 'H' 모양의 홈이 있다. 눈 사이 이마는 짧은 혀 모양인데, 비스듬히 아래쪽으로 기울었고 앞가장자리가 약간 오목하다. 몸빛은 암녹색이며 해변에 가까운 강가의 갈대가 나는 흙 속에 산다. 한국과 일본, 중국·타이완 등지에 분포한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/Helice_tridens_%28Kohnoura%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ふうけ","licence":"CC BY-SA 3.0","leadFile":"Helice_tridens_(Kohnoura).jpg","views":524,"langs":["es","fr","ja","ko","nl"],"langNames":{"es":"Helice tridens","fr":"Helice tridens","ja":"アシハラガニ","ko":"방게","nl":"Helice tridens"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Jeotgal","name":"Jeotgal","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Jeotgal","ingredients":["Seafood","salt"],"prepSummary":"젓갈 또는 젓은 각종 어패류의 살, 알, 창자 등을 소금 또는 소금기가 있는 양념에 절여 삭힌 저장 식품이다. 일부는 육류를 이용해 만들기도 한다. 만드는 방법에 따라 여러 가지 종류가 있으며, 반찬 또는 조미용으로 사용된다. 식해는 소금으로 절인 생선을 토막을 쳐서 쌀밥이나 조밥과 고춧가루를 넣어 버무린 뒤 삭힌 것으로 '생선젓'이라고도 한다.","course":"Banchan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Changnan-jeot.jpg/960px-Changnan-jeot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Changnan-jeot.jpg","views":21720,"langs":["de","es","hu","id","it","ja","jv","ko","ms","pl","ru","tr","uk"],"langNames":{"de":"Jeotgal","es":"Jeotgal","hu":"Csotkal","id":"Jeotgal","it":"Jeotgal","ja":"チョッカル","jv":"Jeotgal","ko":"젓갈","ms":"Jeotgal","pl":"Jeotgal","ru":"Чоткаль","tr":"Jeotgal","uk":"Чоткаль"},"sourceLanguage":"ko"},{"title":"Mytilus unguiculatus","name":"Mytilus unguiculatus","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Mytilus_unguiculatus","prepSummary":"홍합 (紅蛤, ), 담치, 참담치는 담치목 홍합과에 속하는 조개이다. 담채, 이패, 해폐라고도 한다. 전 세계의 연안과 기수역에 널리 분포하며, 두 개의 단단한 껍데기를 가진 이매패류에 속한다. 홍합은 암초나 인공 구조물에 부착하여 생활하는 대표적인 여과 섭식자로, 오래전부터 식용 및 수산 자원으로 이용되어 왔다. 최근에는 홍합이 분비하는 접착 단백질이 생명공학과 의료 분야에서 활용되면서 산업적 가치 또한 높아지고 있다. 한국에서 주로 잡히는 홍합은 학명 Mytilus unguiculatus이나, 영어의 mussel은 이보다는 넓은 홍합과의 여러 조개들을 이른다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Naturalis_Biodiversity_Center_-_RMNH.MOL.317315_-_Mytilus_coruscus_Gould%2C_1861_-_Mytilidae_-_Mollusc_shell.jpeg/960px-Naturalis_Biodiversity_Center_-_RMNH.MOL.317315_-_Mytilus_coruscus_Gould%2C_1861_-_Mytilidae_-_Mollusc_shell.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gould, 1861","licence":"CC0","leadFile":"Naturalis_Biodiversity_Center_-_RMNH.MOL.317315_-_Mytilus_coruscus_Gould,_1861_-_Mytilidae_-_Mollusc_shell.jpeg","views":929,"langs":["ko","ru","vi"],"langNames":{"ko":"홍합","ru":"Mytilus unguiculatus","vi":"Mytilus unguiculatus"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Octopus minor","name":"Octopus minor","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Octopus_minor","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Octopus_minor_by_OpenCage.jpg/960px-Octopus_minor_by_OpenCage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"Octopus_minor_by_OpenCage.jpg","views":7900,"langs":["de","fr","id","it","ko","nl","ru","sv","zh"],"langNames":{"de":"Langarm-Oktopus","fr":"Octopus minor","id":"Octopus minor","it":"Octopus minor","ko":"낙지","nl":"Octopus minor","ru":"Octopus minor","sv":"Octopus minor","zh":"長腕小章魚"},"notFood":"a taxon"},{"title":"Portunus trituberculatus","name":"Portunus trituberculatus","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Portunus_trituberculatus","prepSummary":"꽃게(Portunus trituberculatus)는 꽃게과에 속하는 갑각류이다. 다른 게들 처럼 암컷은 배가 둥글고 넓적하고, 수컷은 뾰족하다. 외포란 한 암컷은 잡으면 안되며, 금지체장일 경우도 마찬가지다. 금어기는 꽃게들의 번식시기인 6~8월이며 이 시기에도 꽃게를 잡으면 안된다. 꽃게는 가을은 암컷이 살이 없어 숫꽃게 철이고, 반대로 봄은 수컷이 살이 없어 암꽃게 철이다. 그리고 우리가 흔히 알이라고 부르는 부위는 꽃게의 난소이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Portunus_trituberculatus.jpg/960px-Portunus_trituberculatus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"self","licence":"CC BY-SA 3.0","leadFile":"Portunus_trituberculatus.jpg","views":9188,"langs":["ar","de","fa","fr","ja","ko","lt","nl","pl","sv","vi","zh"],"langNames":{"ar":"سرطان غازامي","de":"Gazami-Krabbe","fa":"خرچنگ آبی ژاپنی","fr":"Portunus trituberculatus","ja":"ガザミ","ko":"꽃게","lt":"Portunus trituberculatus","nl":"Portunus (Portunus) trituberculatus","pl":"Portunik gazami","sv":"Portunus trituberculatus","vi":"Ghẹ chấm","zh":"三疣梭子蟹"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Chapssal doughnut","name":"Chapssal doughnut","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chapssal_doughnut","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Chapssal-doneot.png/960px-Chapssal-doneot.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gidiyorum","licence":"CC BY-SA 4.0","leadFile":"Chapssal-doneot.png","views":3420,"langs":["id","ko"],"langNames":{"id":"Donat Chapssal","ko":"찹쌀도넛"}},{"title":"Dried persimmon","name":"Dried persimmon","country":"Japan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Dried_persimmon","ingredients":["Oriental persimmon"],"prepSummary":"Dried persimmon are made from various varieties of Oriental persimmon. Persimmons, when fully ripe, are thin-skinned, soft and sweet. Persimmons used to create dried persimmons are harvested when they are under-ripe, firm, astringent, and bitter.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Gotgam_%28dried_persimmon%29.jpg/960px-Gotgam_%28dried_persimmon%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Gotgam_(dried_persimmon).jpg","views":19285,"langs":["fa","hy","id","it","ja","jv","ko","ru","th","tr","vi","zh"],"langNames":{"fa":"خرمالوی خشک","hy":"Խուրմայի չիր","id":"Kesemek kering","it":"Cachi essiccati","ja":"干し柿","jv":"Gotgam","ko":"곶감","ru":"Сушёная хурма","th":"พลับแห้ง","tr":"Kurutulmuş Trabzon hurması","vi":"Mứt hồng","zh":"柿餅"}},{"title":"Gukhwa-ppang","name":"Gukhwa-ppang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gukhwa-ppang","ingredients":["Wheat flour","red bean paste"],"prepSummary":"국화빵(菊花-)은 반죽과 팥소를 이용하여 국화 모양의 틀로 구운 빵이다. 빵에 찍힌 무늬가 국화와 유사해서 생긴 이름이며, 타코야키처럼 반쪽만 있는 틀에서 굽는 것과 그냥 붕어빵처럼 만드는 것의 두 종류가 있다. 원래 팥을 주로 넣었지만, 요새는 꿀이나 땅콩, 호두를 첨가시키는 것도 있다.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Gukhwappang.jpg/960px-Gukhwappang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Gukhwappang.jpg","views":2516,"langs":["el","id","ja","ko","th","vi"],"langNames":{"el":"Γκούχουα-πανγκ","id":"Gukhwa-ppang","ja":"菊花パン","ko":"국화빵","th":"คูควาปัง","vi":"Gukhwappang"},"sourceLanguage":"ko"},{"title":"Gomguk","name":"Gomguk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gomguk","ingredients":["Beef bones","oxtail","head","trotters","knee cartilage","tripe","intestines","and/or brisket"],"prepSummary":"곰국 또는 곰탕(-湯)은 소의 고기와 뼈를 진하게 푹 고아 끓인 국 또는 탕이다. 쇠고기 부위 중 양지머리, 사태, 업진(업진살), 곱창, 갈비, 꼬리, 다리 등을 주로 사용하며, 무를 함께 넣고 끓인다. 고기가 완전히 익으면 이를 얇게 썰어 후춧가루, 다진 파, 소금(또는 간장)으로 양념해 먹는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3e/Kkori-gomtang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"굿바이 조미료","licence":"CC BY 2.0 kr","leadFile":"Kkori-gomtang.jpg","views":10667,"langs":["es","id","ja","jv","ko","ru","uk","uz"],"langNames":{"es":"Gomguk","id":"Gomguk","ja":"コムタン","jv":"Gomguk","ko":"곰탕","ru":"Комкук","uk":"Комгук","uz":"Gomguk"},"sourceLanguage":"ko"},{"title":"Guk","name":"Guk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Guk","prepSummary":"국은 한국 요리에서 밥과 함께 먹는 국물 요리이다. 고기, 생선, 채소 등에 물을 많이 붓고 소금이나 간장, 된장, 액젓 등으로 간을 맞추어 끓인다. 탕(湯)은 국을 높여 부르는 말이기도 하며, 흔히 일반적인 국에 비해 오래 끓여 진하게 국물을 우려낸 것을 이른다. 국에 밥을 만 것은 국밥으로, 국수를 만 것은 국물국수로 부른다. 국은 한국 요리에서 없어서는 안될 중요한 부식으로 가짓수도 많다. 한국에서 국은 크게 맑은장국, 토장국, 곰국, 냉국 등으로 구분되며, 재료로는 육류·어패류·채소류·해조류 등 모든 재료가 쓰인다. 국 중 맑은장국은 소금이나 간장으로 간을 맞추고, 토장국은 속뜨물에 된장이나 고추장을 쓰며, 곰국은 쇠고기의 여러 가지 부위를 고아서 소금으로 간을 맞춘다. 그리고 냉국은 오이나 미역과 같은 날로 먹는 채소 또는 해초에 양념을 한 후, 끓여서 식힌 냉수를 부어 차게 만든 국이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Soegogimuguk_%28beef_radish_soup%29.jpg/960px-Soegogimuguk_%28beef_radish_soup%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Soegogimuguk_(beef_radish_soup).jpg","views":15963,"langs":["es","fr","hu","id","it","ja","jv","ko","ms","ru","sv","tr","uk"],"langNames":{"es":"Guk","fr":"Guk","hu":"Kuk","id":"Guk","it":"Guk (gastronomia)","ja":"グク","jv":"Guk","ko":"국","ms":"Guk","ru":"Кук (блюдо)","sv":"Guk","tr":"Guk","uk":"Кук (страва)"},"sourceLanguage":"ko"},{"title":"Naengguk","name":"Naengguk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Naengguk","prepSummary":"냉국(冷국) 또는 찬국은 냉수에 간장, 식초로 간을 하고, 고춧가루, 깨소금, 참기름, 파 등을 넣은 한국의 찬국이다. 냉국의 재료로는 미역, 오이가 주로 사용된다. 이외에도 다시마, 더덕, 머위, 북어, 톳, 파, 굴, 김, 토란, 감자 등이 다양하게 이용된다. 다른 음식들처럼 냉국도 인스턴트 식품의 한 종류로 만들어져 팔리고 있다.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Korean_cold_cucumber_soup-Oi_naengguk-01.jpg/960px-Korean_cold_cucumber_soup-Oi_naengguk-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SauceSupreme","licence":"CC BY 2.0","leadFile":"Korean_cold_cucumber_soup-Oi_naengguk-01.jpg","views":2245,"langs":["es","fr","ko"],"langNames":{"es":"Naengguk","fr":"Naengguk","ko":"냉국"},"sourceLanguage":"ko"},{"title":"Chueo-tang","name":"Chueo-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chueo-tang","ingredients":["Pond loach"],"prepSummary":"Pond loaches are boiled in water until very tender, and sieved to remove bones and skins. The sieved flesh along with beef or chicken broth is then boiled again and seasoned with gochujang (chili paste), doenjang (soybean paste), grated ginger, and ground black pepper.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Chueotang%2C_Gangjin%2C_Jeollanam-do.jpg/960px-Chueotang%2C_Gangjin%2C_Jeollanam-do.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mar del Este","licence":"CC BY-SA 4.0","leadFile":"Chueotang,_Gangjin,_Jeollanam-do.jpg","views":10850,"langs":["ja","ko","pa"],"langNames":{"ja":"チュオタン","ko":"추어탕","pa":"ਚੁਓ-ਤਾਂਗ"}},{"title":"Doenjang-guk","name":"Doenjang-guk","country":"South Korea","url":"https://en.wikipedia.org/wiki/Doenjang-guk","ingredients":["Doenjang"],"photo":"https://upload.wikimedia.org/wikipedia/commons/9/92/Sigeumchi-doenjang-guk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"쑤기언니","licence":"CC BY 4.0","leadFile":"Sigeumchi-doenjang-guk.jpg","views":5682,"langs":["ja","jv","ko"],"langNames":{"ja":"テンジャンクク","jv":"Doenjang-guk","ko":"된장국"}},{"title":"Doenjang-jjigae","name":"Doenjang-jjigae","country":"South Korea","url":"https://en.wikipedia.org/wiki/Doenjang-jjigae","ingredients":["Doenjang"],"prepSummary":"The base broth is made by boiling dried anchovies and white radishes, then doenjang and chili pepper, are added, it is boiled further, the anchovies are removed, and the other ingredients added.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Doenjang-jjigae.jpg/960px-Doenjang-jjigae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jyleen21","licence":"CC0","leadFile":"Doenjang-jjigae.jpg","views":28640,"langs":["ar","bn","es","id","it","ja","jv","ko","ms","pl","ru","vi","zh"],"langNames":{"ar":"دوينجانغ زيغيه","bn":"দোয়েনজাং-জজিগে","es":"Doenjang jjigae","id":"Doenjangjjigae","it":"Doenjang-jjigae","ja":"テンジャンチゲ","jv":"Doenjangjjigae","ko":"된장찌개","ms":"Doenjang jjigae","pl":"Doenjang jjigae","ru":"Твенджан ччигэ","vi":"Doenjang jjigae","zh":"大酱汤"}},{"title":"Dongchimi","name":"Dongchimi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dongchimi","ingredients":["Korean radish","napa cabbage","scallions","green chilli","ginger","pear"],"prepSummary":"동치미는 한국 요리에서 무를 소금물에 담가 익힌 무김치 또는 물김치의 일종으로, 무, 배추, 파, 삭힌 고추, 생강, 배와 국물로 구성된다. 이름에서 알 수 있듯 전통적으로 겨울에 담가 먹는 김치이다. 동치미의 ‘동’은 겨울을 뜻하고, ‘치미’는 김치를 의미하는 고어에서 유래한 말로 전해진다. 동치미는 다른 김치와 마찬가지로 발효 과정을 거치지만, 보통 2~3일 정도 숙성해 비교적 짧은 기간 안에 먹을 수 있다. 한국에서는 김장철 직전인 늦가을에 동치미를 담그는 경우가 많다. 특히 조선민주주의인민공화국의 함경도와 평안도 지역 동치미가 잘 알려져 있다. 맑고 시원한 국물 덕분에 동치미 국물은 동치미국수나 냉면의 육수로 활용되기도 한다. 또한 떡이나 찐 고구마와 곁들여 먹기도 한다. 만두가 주가 되는 상차림에도 자주 오른다.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Korean-Dongchimi-01.jpg/960px-Korean-Dongchimi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by karendotcom127","licence":"CC BY 2.0","leadFile":"Korean-Dongchimi-01.jpg","views":16132,"langs":["ar","bn","es","hu","id","it","ja","jv","ko","ms","vi"],"langNames":{"ar":"دونجتشيمي","bn":"দোংচিমি","es":"Dongchimi","hu":"Tongcshimi","id":"Dongchimi","it":"Dongchimi","ja":"トンチミ","jv":"Dongchimi","ko":"동치미","ms":"Dongchimi","vi":"Dongchimi"},"sourceLanguage":"ko"},{"title":"Galbi-tang","name":"Galbi-tang","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Galbi-tang","ingredients":["Short ribs"],"prepSummary":"About five hours are needed to cook the whole dish. Slits are made in the top of the inner bones with a sharp knife before the ribs are cut to make the flesh separate easily from the prepared beef rib. The ribs are chopped into pieces of 5–6 cm in length, and a whole radish is inserted into a pot with water over a high heat at first. As time goes by, the heat is lowered to a medium temperature. Once the beef becomes soft after being simmered for about four to five hours, the radish is taken out of the pot. It is flatly sliced into a 3 cm length.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Galbitang_%EA%B0%88%EB%B9%84%ED%83%95_beeniru.jpg/960px-Galbitang_%EA%B0%88%EB%B9%84%ED%83%95_beeniru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Beeniru","licence":"CC BY-SA 3.0","leadFile":"Galbitang_갈비탕_beeniru.jpg","views":14162,"langs":["es","id","jv","ko","ru","uz"],"langNames":{"es":"Galbitang","id":"Galbitang","jv":"Galbitang","ko":"갈비탕","ru":"Кальбитхан","uz":"Kalbitxan"}},{"title":"Gamja-ongsimi","name":"Gamja-ongsimi","country":"South Korea","region":"Gangwon Province","url":"https://en.wikipedia.org/wiki/Gamja-ongsimi","ingredients":["Potatoes"],"prepSummary":"Potatoes are grated, drained, squeezed, and mixed with the potato starch settled at the bottom of drained water in a bowl. The potato dough is balled into ongsimi, and boiled in anchovy-dasima broth with vegetables such as aehobak (Korean zucchini), shiitake mushrooms, shepherd's purse, and red chili peppers.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/Gamja-ongsimi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"우정사업본부","licence":"CC BY 2.0 kr","leadFile":"Gamja-ongsimi.jpg","views":4288,"langs":["es","fr","ko","vi"],"langNames":{"es":"Gamja ongsimi","fr":"Gamja ongsimi","ko":"감자옹심이","vi":"Gamja-ongsimi"}},{"title":"Gamja-tang","name":"Gamja-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gamja-tang","ingredients":["Pork backbone"],"prepSummary":"감자탕(Gamja-tang, dog back-bone stew)은 돼지 등뼈와 감자, 우거지, 갈은 들깨, 깻잎, 붉은 고추, 파, 마늘 등을 넣어 맵고 진하게 끓여 걸죽하고 얼큰한 맛이 나는 한국의 국물 요리이다. 건더기가 풍부하고 우거지가 들어가있어 끓일수록 구수한 맛이 나기도 한다. 뼈다귀감자탕, 뼈다귀해장국, 돼지등뼈우거지탕 이라고도 한다. 한국에서는 해장국, 식사메뉴, 야식, 술안주 등으로 인기가 있는 요리에 해당한다. 영양가도 풍부하며 가격도 저렴한 편인데, 시각적으로 볼때 푸짐하여 넉넉한 인심이 엿보이고 식욕을 자극하는 것이 큰 장점이기도 하다. 또한 푹 삶아 부드러워진 살코기를 돼지 등뼈에서 발라먹는 재미가 제법 괜찮은 편이다. 2~3인분을 냄비에 담아내는 경우에는 감자탕이라 부르고, 1인분을 뚝배기에 담을 경우에는 뼈다귀해장국이라 부르는 것이 일반적이다. 본래는 서민들의 음식이었으나 1990년대 들어 감자탕 프렌차이즈가 등장하여 배달과 테이크 아웃 전문점들이 많이 성업 중이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0e/Gamja-tang_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"행복한 초록개구리","licence":"CC BY 4.0","leadFile":"Gamja-tang_2.jpg","views":22082,"langs":["de","es","hy","it","ja","jv","ko","nl","ru","vi"],"langNames":{"de":"Gamjatang","es":"Gamjatang","hy":"Կամջաթանգ","it":"Gamjatang","ja":"カムジャタン","jv":"Gamja-tang","ko":"감자탕","nl":"Gamjatang","ru":"Камджатхан","vi":"Gamjatang"},"sourceLanguage":"ko"},{"title":"Gul-gukbap","name":"Gul-gukbap","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gul-gukbap","ingredients":["Oysters"],"prepSummary":"Shucked oysters along with garlic and tofu are added to anchovy stock that has been boiling with radish and salted shrimps. Scallions and enoki mushrooms are then added, followed by bap (cooked rice) and garlic chives.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Korean_soup-Gulgukbap-01.jpg/960px-Korean_soup-Gulgukbap-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by lwy","licence":"CC BY 2.0","leadFile":"Korean_soup-Gulgukbap-01.jpg","views":1408,"langs":["es","ko"],"langNames":{"es":"Gulgukbap","ko":"굴국밥"}},{"title":"Haejang-guk","name":"Haejang-guk","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Haejang-guk","ingredients":["Napa cabbage","beef broth","offal"],"course":"Hangover food","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Korean_soup-Seonjiguk-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"SJ Yang","licence":"CC BY-SA 2.0","leadFile":"Korean_soup-Seonjiguk-01.jpg","views":30903,"langs":["ca","de","es","fr","hy","id","it","ja","jv","ko","pt","ru","uk","zh"],"langNames":{"ca":"Haejang-guk","de":"Haejangguk","es":"Haejangguk","fr":"Haejangguk","hy":"Հեջանգուկ","id":"Haejangguk","it":"Haejangguk","ja":"ヘジャンクク","jv":"Haejang-guk","ko":"해장국","pt":"Haejangguk","ru":"Хэджангук","uk":"Похмільний суп","zh":"解酲汤"}},{"title":"Jaecheop-guk","name":"Jaecheop-guk","country":"South Korea","region":"Yeongnam","url":"https://en.wikipedia.org/wiki/Jaecheop-guk","ingredients":["Jaecheop"],"prepSummary":"재첩국은 한국 요리에서 민물조개인 재첩으로 만든 맑은국으로, 경상도 지방의 토속음식이며, 해장국으로도 손색이 없다. 재첩은 낙동강 하류, 김해, 명지, 엄궁, 하단 지역 주위의 강가와 부산의 수영강 인근과 섬진강 부근에서 채취되는데, 특히 섬진강 재첩이 유명하다. 재첩국은 토감한 재첩에 6~ 7 센티미터로 자른 부추와 파를 넣고, 다진 마늘을 넣어 끓여 만든다. 소금으로 간을 하며 시원하고 깔끔한 맛으로 해장국으로 사랑받는다. 재첩국을 포장에 담아 상업화한 것도 구입이 가능하다.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6e/Korean_clam_soup-Jaecheopguk-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by shizu k (shezzz) at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_clam_soup-Jaecheopguk-01.jpg","views":1658,"langs":["es","fr","id","ja","ko"],"langNames":{"es":"Jaecheopguk","fr":"Jaecheop-guk","id":"Jaecheop-guk","ja":"チェチョプグク","ko":"재첩국"},"sourceLanguage":"ko"},{"title":"Jijimi","name":"Jijimi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Jijimi","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/San-namul-jijimi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"새벽이슬","licence":"CC BY 2.0 kr","leadFile":"San-namul-jijimi.jpg","views":1181,"langs":["ko"],"langNames":{"ko":"지짐이"}},{"title":"Jjigae","name":"Jjigae","country":"South Korea","region":"East Asia","url":"https://en.wikipedia.org/wiki/Jjigae","ingredients":["Meat","seafood or vegetables","broth"],"prepSummary":"찌개는 두부, 고기, 채소, 어패류 등을 넣고 국물을 자작하게 끓여 만드는 한국 요리이다. 끓이는 요리에는 이 외에도 국·탕이 있으나 찌개는 이들 보다 국물도 적고 보다 짜게 만든다. 그릇에 재료를 넣고 끓이는 조리법은 이미 선사 시대부터 계속되어 온 것이지만 찌개의 조리법이 기록된 것은 그리 오래되지 않았다. 19세기 요리서인 《시의전서》는 조치라는 이름으로 찌개를 설명하고 있다. 1937년 간행된 《사계의 조선요리》에는 국, 탕과 함께 찌개라는 명칭으로 소개된다. 찌개의 어원에 대해서는 김치를 넣어 끓은 것에서 왔다는 설과, 재료를 찌어 만든 요리라는 뜻에서 왔다는 것, 자박하게 국물을 줄여 지지듯 만든 음식이란 말에서 나왔다는 설이 있으나 모두 확실치 않다. 20세기까지도 찌개는 다른 국물 요리에 비해 물이 적고 짠 음식이었지만 최근 들어서는 다시 국물이 많아지고 간도 세지 않게 조리되는 추세이다.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Korean.cuisine-Dubu.jjigae-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by karinckarinc","licence":"CC BY 2.0","leadFile":"Korean.cuisine-Dubu.jjigae-01.jpg","views":35685,"langs":["ar","es","fr","gl","hu","id","it","ja","ko","ms","pl","pt","ru","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"جيغاي","es":"Jjigae","fr":"Jjigae","gl":"Jjigae","hu":"Ccsige","id":"Jjigae","it":"Jjigae","ja":"チゲ","ko":"찌개","ms":"Jjigae","pl":"Jjigae","pt":"Jjigae","ru":"Ччигэ","sv":"Jjigae","tr":"Jjigae","uk":"Ччиге","uz":"Chchige","vi":"Jjigae (món hầm)","zh":"韓式燉湯"},"sourceLanguage":"ko"},{"title":"Kal-guksu","name":"Kal-guksu","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Kal-guksu","ingredients":["Noodles (wheat flour","eggs)","broth (dried anchovies","shellfish","dasima)","vegetables (often aehobak","potatoes","scallions)"],"prepSummary":"The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often Korean zucchini, potatoes, carrots and scallions are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Haemul-kal-guksu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"행복한 초록개구리","licence":"CC BY 4.0","leadFile":"Haemul-kal-guksu.jpg","views":28077,"langs":["es","id","it","ja","jv","ko","ms","nl","ru","uk"],"langNames":{"es":"Kalguksu","id":"Kal-guksu","it":"Kalguksu","ja":"カルグクス","jv":"Kal-guksu","ko":"칼국수","ms":"Kal-guksu","nl":"Kalguksu","ru":"Кхальгуксу","uk":"Калькуксу"}},{"title":"Kimchi-jjigae","name":"Kimchi-jjigae","country":"South Korea","url":"https://en.wikipedia.org/wiki/Kimchi-jjigae","ingredients":["Kimchi"],"prepSummary":"Kimchi's flavor as an ingredient becomes stronger and more complex as it ages. As a result, kimchi-jjigae is often cooked using older, more fermented, and \"riper\" kimchi, which has a much more pronounced flavor and contains higher amounts of probiotics. (Living bacteria in fresh, uncooked kimchi will not survive the cooking process.) As kimchi is the core ingredient in kimchi-jjigae, other ingredients are dependent on personal preference. Sliced kimchi is put into a pot with the meat of choice and other typical ingredients, such as tofu, sliced spring onions, and garlic. They are stewed in water or anchovy stock.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Korean_stew_dish_-_Kimchi-jjigae_Kimchi_Stew_2019_%2801%29.jpg/960px-Korean_stew_dish_-_Kimchi-jjigae_Kimchi_Stew_2019_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"한국농수산식품유통공사","licence":"KOGL Type 1","leadFile":"Korean_stew_dish_-_Kimchi-jjigae_Kimchi_Stew_2019_(01).jpg","views":37226,"langs":["de","es","fr","hu","hy","id","it","ja","jv","ko","ms","nl","pl","ru","th","uk","vi","zh"],"langNames":{"de":"Kimchi-jjigae","es":"Kimchi jjigae","fr":"Kimchi jjigae","hu":"Kimcshi ccsige","hy":"Կիմչիծիգե","id":"Kimchi jjigae","it":"Kimchi jjigae","ja":"キムチチゲ","jv":"Kimchi jjigae","ko":"김치찌개","ms":"Kimchi jjigae","nl":"Kimchi jjigae","pl":"Kimchi jjigae","ru":"Кимчхиччигэ","th":"คิมชีจีแก","uk":"Кімчиччиге","vi":"Kimchi jjigae","zh":"泡菜鍋"}},{"title":"Maeun-tang","name":"Maeun-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Maeun-tang","ingredients":["Fish"],"prepSummary":"매운탕은 한국 요리로서 생선을 고추장, 된장, 간장, 고춧가루, 그리고 여러 가지 채소와 함께 끓여낸 음식이다. 맵고 자극적인 맛이 특징이며, 주재료인 생선은 민물고기와 바닷고기 모두 사용된다. 생선을 적당한 크기로 토막내어 미나리, 쑥갓, 양파, 무, 고추, 마늘, 호박, 두부 등과 함께 끓인다. 매운탕의 간은 고춧가루, 마늘, 간장, 된장, 고추장 등으로 맞춘다. 매운탕을 판매하는 식당에는 수조를 갖추고 있는 경우가 많아, 손님들이 수조에서 원하는 생선을 고르도록 되어있다. 매운탕에 자주 쓰이는 생선으로는 도미, 농어, 조기, 대구, 메기, 민어, 명태, 잉어, 송어, 동자개 등이 있다. 부재료로 여러 가지 해산물이 들어가는데, 기호에 따라 게, 조개, 굴 등 해물이 들어가 맛을 더 풍부하게 한다. 매운탕은 한국의 술인 '소주'를 마실 때 함께 즐겨먹는 음식이다. 또한, 종종 횟집에서 회를 먹고 난 뒤 남은 생선으로 매운탕을 끓여 제공하기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Korea-Gyeongju-Gampo_Port-Maeuntang-01.jpg/960px-Korea-Gyeongju-Gampo_Port-Maeuntang-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Junho Jung at Flickr from South Korea","licence":"CC BY 3.0","leadFile":"Korea-Gyeongju-Gampo_Port-Maeuntang-01.jpg","views":4733,"langs":["es","fr","gl","id","it","jv","ko","ms","pa"],"langNames":{"es":"Maeuntang","fr":"Maeuntang","gl":"Maeuntang","id":"Maeuntang","it":"Maeuntang","jv":"Maeun-tang","ko":"매운탕","ms":"Maeuntang","pa":"ਮਾਈਨ-ਤੰਗ"},"sourceLanguage":"ko"},{"title":"Ori-tang","name":"Ori-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ori-tang","ingredients":["Duck","vegetables"],"prepSummary":"오리탕은 한국 요리 중 탕 요리로서, 오리를 다양한 채소와 함께 끓인 음식이다. 조리법은 지역과 기호에 따라 다양하지만, 기본적으로 오리탕은 맑은 국물 음식이다. 매운탕처럼 고춧가루가 들어가 얼큰한 맛이 나는 오리탕도 있다. 또한, 들깻가루를 넣어 국물이 걸쭉한 오리탕도 있다. 오리탕은 경기도와 전라남도, 특히 광주광역시의 향토음식이다. 광주 북구에 위치한 유동 골목에는 오리탕을 판매하는 음식점이 20여개 위치하고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f8/%EC%98%A4%EB%A6%AC%ED%83%95_%EC%82%AC%EC%A7%84.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"동네부기","licence":"CC BY-SA 2.0 kr","leadFile":"오리탕_사진.jpg","views":1553,"langs":["es","ko"],"langNames":{"es":"Oritang","ko":"오리탕"},"sourceLanguage":"ko"},{"title":"Palgwa-tang","name":"Palgwa-tang","country":"South Korea","url":"https://en.wikipedia.org/wiki/Palgwa-tang","views":427,"langs":["ko"],"langNames":{"ko":"팔과탕"}},{"title":"Pukjai","name":"Pukjai","country":"South Korea","region":"Former Soviet Central Asia","url":"https://en.wikipedia.org/wiki/Pukjai","ingredients":["Fermented soybean paste (doenjang","jai)"],"views":2174},{"title":"Siryak-tyamuri","name":"Siryak-tyamuri","country":"South Korea","region":"Post-Soviet states","url":"https://en.wikipedia.org/wiki/Siryak-tyamuri","ingredients":["Doenjang","siraegi"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Cafe_Lily_04.jpg/960px-Cafe_Lily_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seefooddiet","licence":"CC BY-SA 4.0","leadFile":"Cafe_Lily_04.jpg","views":2232},{"title":"Biwon Tteokjip","name":"Biwon Tteokjip","country":"South Korea","region":"Tteok stores","url":"https://en.wikipedia.org/wiki/Biwon_Tteokjip","prepSummary":"비원떡집은 대한민국 서울특별시에 있는 유서 깊은 떡집이다. 1949년에 설립되었으며, 그 이후로 가족 사업을 유지하고 있다. 2010년대에는 3대째 가업을 이어받아 운영되었다. 2017년에는 서울특별시청에 의해 역사적 가치가 있는 상점인 오래가게로 지정되었다. 대한민국 음식점 가이드인 블루리본 서베이에 등재되어 있다. 이 가게의 비법은 조선의 마지막 궁녀 중 한 명으로 알려진 한희순(1889–1972)에게서 전수받은 것이다. 그녀는 한국의 마지막 군주인 고종과 순종의 통치 기간 동안 궁중 주방을 감독했다. 그녀는 자신의 비법을 홍간난(1925–1999)에게 전수했다. 홍간난은 1949년에 비원떡집을 열었다. 이 가게는 처음에는 옛 궁궐인 창덕궁 근처에 있었다. 이 가게는 아마도 창덕궁 후원(비원이라고 불림)에서 이름을 따온 것으로 보인다. 이 가게는 대한민국 지도자 박정희 전 대통령이 자주 찾았다고 전해진다. 1984년, 그녀는 1970년대부터 그곳에서 일했던 조카 안인철에게 가게를 넘겨주었다. 홍간난은 사망할 때까지 가게에서 계속 일했다. 안인철은 가게를 종로구 수송동으로 옮겼다. 안인철은 2010년대 초에 자신의 아들 안상민에게 가게를 넘겨주었다. 안상민","views":393,"langs":["ko"],"langNames":{"ko":"비원떡집"},"sourceLanguage":"ko","notFood":"a company"},{"title":"Nagwon Rice Cake","name":"Nagwon Rice Cake","country":"South Korea","region":"Tteok stores","url":"https://en.wikipedia.org/wiki/Nagwon_Rice_Cake","prepSummary":"낙원떡집은 대한민국 서울특별시의 유서 깊은 떡 가게이다. 이 사업은 1910년대, 아마도 1912년에 시작되었다. 1956년에 영구적인 점포를 열었다. 서울시는 낙원떡집의 역사적 가치를 인정하여 서울미래유산 및 오래가게로 지정했다. 낙원떡집은 가업으로 이어져 왔으며, 2010년대에는 3대째 운영되고 있었다.","views":317,"langs":["ko"],"langNames":{"ko":"낙원떡집"},"sourceLanguage":"ko","notFood":"a company"},{"title":"Korean royal court cuisine","name":"Korean royal court cuisine","country":"South Korea","region":"Korean royal court","url":"https://en.wikipedia.org/wiki/Korean_royal_court_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Korea-Gyeongbokgung-07.jpg/960px-Korea-Gyeongbokgung-07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by elle_rigby","licence":"CC BY 2.0","leadFile":"Korea-Gyeongbokgung-07.jpg","views":28550,"langs":["ar","ca","es","hu","id","it","ja","jv","ko","ms","pt","ru"],"langNames":{"ar":"مطبخ البلاط الملكي الكوري","ca":"Gastronomia de la cort reial coreana","es":"Gastronomía de la corte real coreana","hu":"A koreai udvar konyhaművészete","id":"Hidangan istana Dinasti Joseon","it":"Cucina di corte di Joseon","ja":"朝鮮の宮廷料理","jv":"Masakan Kadhaton Dinasti Joseon","ko":"조선왕조 궁중음식","ms":"Masakan diraja Korea","pt":"Culinária da corte real da Coreia","ru":"Корейская придворная кухня"}},{"title":"Baesuk","name":"Baesuk","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Baesuk","prepSummary":"The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender. Baesuk is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot. Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival). Together with sujeonggwa (persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called \"baesujeonggwa\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Korean_beverage-Baesuk-01.jpg/960px-Korean_beverage-Baesuk-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alan Chan","licence":"CC BY-SA 2.0","leadFile":"Korean_beverage-Baesuk-01.jpg","views":2152,"langs":["ca","es","jv","ko","zh"],"langNames":{"ca":"Baesuk","es":"Baesuk","jv":"Baesuk","ko":"배숙","zh":"梨熟"}},{"title":"Gujeolpan","name":"Gujeolpan","country":"South Korea","region":"Korean royal court","url":"https://en.wikipedia.org/wiki/Gujeolpan","prepSummary":"구절판(九折坂, gujeolpan)은 찬합에 담아 먹는 한국 고유 음식이다. 둘레의 여덟 칸에 각각 여덟 가지 음식을 담고, 가운데 둥근 칸에는 밀전병을 담아 둘레의 음식을 골고루 조금씩 집어 밀전병에 싸서 먹는다. 먹을 때에는 밀전병 한 장에 고기나 채소 서너 가지를 조금씩 올리고, 겨자장이나 초장을 넣어 싸 먹는다. 구절판에 마른안주, 깎은 날밤, 은행, 호두 등을 고루 담은 것은 마른구절판(건구절판)이라고 한다. 구절판은 색이 화려하고 맛이 산뜻하여 교자상이나 주안상의 전채요리로 알맞다. 궁실이나 반가에서 유두절(음력 6월 15일)의 시절식으로 이용되기도 했다.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Gujeolpan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"WraythX - Jamie Frater","licence":"Public domain","leadFile":"Gujeolpan.jpg","views":4955,"langs":["ar","es","fr","id","it","ja","ko","ms","ru","vi","zh"],"langNames":{"ar":"غوجيولبان","es":"Gujeolpan","fr":"Gujeolpan","id":"Gujeolpan","it":"Gujeolpan","ja":"九節板","ko":"구절판","ms":"Gujeolpan","ru":"Куджольпхан","vi":"Gujeolpan","zh":"九节坂"},"sourceLanguage":"ko"},{"title":"Jeho-tang","name":"Jeho-tang","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Jeho-tang","photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/%EC%A0%9C%ED%98%B8%ED%83%95_%28%EC%9A%94%EA%B3%B3%EC%A1%B0%EA%B3%B3%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"요곳조곳","licence":"CC BY 4.0","leadFile":"제호탕_(요곳조곳).jpg","views":1252,"langs":["es","id","ja","jv","ko"],"langNames":{"es":"Jehotang","id":"Jehotang","ja":"醍醐湯","jv":"Jehotang","ko":"제호탕"}},{"title":"Neobiani","name":"Neobiani","country":"South Korea","region":"Seoul","url":"https://en.wikipedia.org/wiki/Neobiani","ingredients":["Beef"],"prepSummary":"너비아니는 궁중식 불고기로 알려진 한국 요리이다. 쇠고기를 칼로 다져놓은 것을 양념하여 넓적하게 구워낸 음식이다. 너비아니의 시초는 상고시대부터 내려오는 고기 구이 요리인 맥적(貊炙)으로 본다. 이후 고려시대 불교의 영향으로 살생금지와 육식 절제로 소의 도살법과 조리법이 잊혔으나 몽골의 영향으로 고기요리법을 다시 되찾으면서 개성에서 설하멱(雪下覓)이라는 이름의 고기 구이가 생겨났고 훗날 궁중 요리를 중심으로 너비아니의 조리법이 정착하게 된다. 너비아니는 조선 중기까지 궁중에서 먹어왔으나 조선 후기에 조리법이 널리 퍼지면서 돼지고기를 사용하거나, 조리 과정을 줄인 섭산적 등의 여러 가지 다양한 조리법이 등장하였다. 일제강점기 이후 조선 왕조의 숙수들이 민간에 녹아들면서 더욱 널리 퍼지게 되었다. 쇠고기는 안심과 등심을 두께 5 mm, 가로세로 5 cm x 6 cm 크기로 잘라낸다. 자를 때는 쇠고기를 결 반대 방향으로 썰어야 한다. 그 후 칼집을 내거나 두드려서 고기를 부드럽게 한다. 그리고 배즙과 설탕을 섞은 액에 고기를 넣어 재워둔 뒤, 다진 파, 다진 마늘, 간장, 설탕, 후추, 깨소금, 배즙을 섞은 양념장에 고기를 넣어 버무린 뒤 약 20분 동안 재","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Neobiani.jpg/960px-Neobiani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Neobiani.jpg","views":5760,"langs":["el","ko"],"langNames":{"el":"Νομπιάνι","ko":"너비아니"},"sourceLanguage":"ko","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Onjium","name":"Onjium","country":"South Korea","region":"Korean royal court","url":"https://en.wikipedia.org/wiki/Onjium","leadFile":"Onjium_restaurant_logo.png","views":1805},{"title":"Tangpyeong-chae","name":"Tangpyeong-chae","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Tangpyeong-chae","ingredients":["Nokdumuk (mung bean jelly)"],"prepSummary":"탕평채(蕩平菜) 또는 묵청포(-淸泡), 청포묵무침은 한국의 궁중요리이다. 채 썬 청포묵, 쇠고기, 녹두싹, 미나리, 물쑥 등을 넓은 그릇에 담고, 간장, 참기름, 식초로 고루 버무린 후, 황백지단, 김, 고추를 가늘게 채 썰어 고명으로 얹어낸 묵무침이다. 탕평채는 대개 늦봄에서 여름 사이에 먹는다. 녹두녹말로 만든 묵과 볶은 쇠고기, 채소류 등을 함께 버무린 음식으로서 봄철의 별미로 감촉이 매끄럽고 맛이 새콤해서 식욕을 돋운다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Korean_shredded_mung_bean_jelly_with_vegetables-Tangpyeongchae-01.jpg/960px-Korean_shredded_mung_bean_jelly_with_vegetables-Tangpyeongchae-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Junho Jung at Flickr from South Korea","licence":"CC BY-SA 3.0","leadFile":"Korean_shredded_mung_bean_jelly_with_vegetables-Tangpyeongchae-01.jpg","views":1853,"langs":["es","hy","ja","ko","pt","ru","zh"],"langNames":{"es":"Tangpyeongchae","hy":"Տհանպխյոնչխե","ja":"蕩平菜","ko":"탕평채","pt":"Tangpyeongchae","ru":"Тханпхёнчхэ","zh":"蕩平菜"},"sourceLanguage":"ko"},{"title":"Tteok-galbi","name":"Tteok-galbi","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Tteok-galbi","prepSummary":"Meat is separated from beef short ribs, finely minced, and marinated with various seasonings and aromatics, such as salt, ground black pepper, ginger juice, soy sauce, minced garlic, minced onion, cheongju (rice wine), sugar, and sesame oil. The marinade is boiled, sifted, and cooled beforehand. The marinated meat is shaped and attached back to the rib bones using a small amount of wheat flour as glue, and char-grilled over oak. Once on the gridiron, the meat patty is brushed with the sauce while it is grilled. Songjeong tteok-galbi is made by shaping a mixture of beef and pork into rectangles and grilling. Pork is added to make it fattier since the beef is too dry by itself.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Tteok-galbi.jpg/960px-Tteok-galbi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://pixabay.com/users/ArgentumFerrum-990817/ ArgentumFerrum]","licence":"CC0","leadFile":"Tteok-galbi.jpg","views":10998,"langs":["az","de","es","hy","ja","jv","ko","uz"],"langNames":{"az":"Ttok-qalbi","de":"Tteok-galbi","es":"Tteokgalbi","hy":"Տոկքալբի","ja":"トッカルビ","jv":"Tteok-galbi","ko":"떡갈비","uz":"Koreys milliy \"Ttokkalbi\" ovqati"}},{"title":"Wolgwa-chae","name":"Wolgwa-chae","country":"South Korea","region":"Korean royal court","url":"https://en.wikipedia.org/wiki/Wolgwa-chae","ingredients":["Oriental pickling melon","beef","mushrooms","bukkumi","vegetables"],"prepSummary":"In modern South Korea, aehobak has largely replaced Oriental pickling melon for making the dish, due to the latter vegetable's rarity. Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried. Aromatics such as scallions and garlic may be added when stir-frying the ingredients. Thin bukkumi, made with glutinous rice flour into circles around in diameter, may be used either whole or julienned. Stir-fried ingredients are mixed together with sesame oil, ground black pepper, and crushed toasted sesame seeds.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Korean_cuisine-Wolgwachae-Shredded_Oriental_pickling_melon-01B.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korean_cuisine-Wolgwachae-Shredded_Oriental_pickling_melon-01.jpg: Camemberu from Singapore, Singapore derivative work: Caspian blue","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Wolgwachae-Shredded_Oriental_pickling_melon-01B.jpg","views":1466,"langs":["es","jv","ko","zh"],"langNames":{"es":"Wolgwachae","jv":"Wolgwa-chae","ko":"월과채","zh":"越瓜菜"}},{"title":"Yuja-hwachae","name":"Yuja-hwachae","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Yuja-hwachae","prepSummary":"One yuja is slit down into a quarter to peel off its rind to carefully keep the inner flesh intact. The peeled fruit is divided into its segments from which the endocarp, central column and seeds are taken out. Each piece of the rinds is placed on a cutting board and the zest is finely shredded after the white membrane are removed. A peeled Korean pear is thinly shredded and placed alongside the array of the zest. The yuja flesh is squeezed to produce the juice that is mixed with prepared and chilled syrup made of water and sugar. The shredded zest and pear are arranged in a large glass bowl for hwachae by the yellow and white array.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Yuja-hwachae.jpg/960px-Yuja-hwachae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Academy of Korean Studies","licence":"KOGL Type 1","leadFile":"Yuja-hwachae.jpg","views":1216,"langs":["ko"],"langNames":{"ko":"유자화채"}},{"title":"Yukhoe","name":"Yukhoe","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Yukhoe","prepSummary":"육회는 대한민국의 요리에서 회의 일종으로 흔히 채를 친 쇠고기를 익히지 않고, 갖은 양념으로 버무려 먹는 음식이다. 양념하지 않은 것은 육사시미라 불러 구분한다. 육회는 문자 그대로 '얇게 썰어 익히지 않은 고기'를 의미한다. 따라서 가장 엄격한 의미에서 이 용어는 양념 없이 먹기 위해 잘게 썬 모든 날고기 요리를 의미하지만, 구어적으로 육회는 양념한 날쇠고기 조각 요리를 의미한다. 요즘에는 비교적 드물지만, 육회는 모든 종류의 고기로 만들 수 있다. 다른 고기로 만든 육회는 고기의 출처를 명시하는데, 예를 들어 꿩육회는 꿩으로 만들고, 말육회는 말 고기로 만든다. 육회는 우둔살과 같은 기름기가 적은 부위로 가장 흔하게 만들지만, 더 부드러운 쇠고기 부위를 사용할 수도 있다. 쇠고기는 얇게 썰어 지방을 제거한다. 그런 다음 소금, 설탕, 참기름, 후추, 마늘로 양념한다. 한국 배, 날달걀 노른자, 잣은 흔히 고명으로 사용된다. 서양의 타르타르나 레반트의 키베 나이예와 유사하다. 육회는 간, 콩팥, 염통, 천엽, 양과 같은 다른 쇠고기 부위로도 만드는데, 이 경우 요리를 갑회 라고 한다. 재료는 불쾌한 냄새를 제거하기 위해 깨끗이 씻고 소금을 뿌린 다음 헹구고","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0f/1001_yukhoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nuyos at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"1001_yukhoe.jpg","views":41690,"langs":["el","es","fr","he","hu","id","ja","jv","ko","ms","th","tr","zh"],"langNames":{"el":"Γιούκχοε","es":"Yukhoe","fr":"Yukhoe","he":"יוקהו","hu":"Jukhö","id":"Yukhoe","ja":"ユッケ","jv":"Yukhoe","ko":"육회","ms":"Yukhoe","th":"ยูคเว","tr":"Yukhoe","zh":"生拌牛肉"},"sourceLanguage":"ko"},{"title":"Beer in North Korea","name":"Beer in North Korea","country":"South Korea","url":"https://en.wikipedia.org/wiki/Beer_in_North_Korea","prepSummary":"조선민주주의인민공화국(이하 북한)에는 최소 10개의 주요 양조장과 다양한 맥주 제품을 공급하는 많은 소규모 양조장이 있다. 북한 내 1위 브랜드는 국영 대동강맥주공장에서 생산하는 라이트 라거 대동강맥주이다. 북한의 상품 유통 및 전력 생산 문제는 북한 양조업자들에게 많은 혁신을 강요했다. 유통을 최소화하기 위해 많은 레스토랑과 호텔들이 자체적인 양조장을 유지하고 있다. 불안정한 전력 공급으로 맥주를 냉장 보관하기가 어려워지자 북한 주민들은 자체 개발한 스팀 맥주, 즉 상온보다 높은 온도에서 양조되는 본래의 미국식 맥주 스타일의 맥주를 널리 보급하고 있다. 한국에서는 소주가 선호되지만 맥주는 국내 주류 소비량에 있어 2위를 차지하고 있다. 1980년대 이래로 일반 북한 주민들도 맥주를 마실 수 있게 되었으나 여전히 배급을 통해서만 공급되고 있다. 반면 관광객들은 그런 제약 없이 저렴한 맥주를 즐길 수 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Craft_Beer_at_the_Taedonggang_Microbrewery_No._3_%2812329931855%29.jpg/960px-Craft_Beer_at_the_Taedonggang_Microbrewery_No._3_%2812329931855%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uri Tours","licence":"CC BY-SA 2.0","leadFile":"Craft_Beer_at_the_Taedonggang_Microbrewery_No._3_(12329931855).jpg","views":18303,"langs":["es","ja","ko","vi","zh"],"langNames":{"es":"Cerveza en Corea del Norte","ja":"北朝鮮のビール","ko":"조선민주주의인민공화국의 맥주","vi":"Bia ở Cộng hòa Dân chủ Nhân dân Triều Tiên","zh":"朝鮮民主主義人民共和國的啤酒"},"sourceLanguage":"ko"},{"title":"Taedonggang Brewing Company","name":"Taedonggang Brewing Company","country":"South Korea","url":"https://en.wikipedia.org/wiki/Taedonggang_Brewing_Company","prepSummary":"Die Taedonggang Brewing Company ist eine Brauerei in Nordkorea. Sie befindet sich im Dong Songsin-dong des Stadtbezirkes Sadong-guyŏk der Stadt Pjöngjang. Der Name leitet sich vom Fluss Taedong-gang ab.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/Taedonggang_Bottle_Cap.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jpbarrass at English Wikipedia","licence":"Public domain","leadFile":"Taedonggang_Bottle_Cap.png","views":8197,"langs":["ca","de","el","id","pt","th","vi","zh"],"langNames":{"ca":"Corporació Taedonggang","de":"Taedonggang Brewing Company","el":"Εταιρεία Ζυθοποίας Τέντονγκανγκ","id":"Perusahaan Bir Taedonggang","pt":"Taedonggang","th":"โรงเบียร์แทดงกัง","vi":"Công ty bia Taedonggang","zh":"大同江啤酒厂"},"sourceLanguage":"de","notFood":"a business"},{"title":"Beer in South Korea","name":"Beer in South Korea","country":"South Korea","url":"https://en.wikipedia.org/wiki/Beer_in_South_Korea","prepSummary":"맥주는 20세기 초에 한국에 처음 소개되었다. 1908년에 서울 최초의 맥주 양조장이 문을 열었다. 현재 두 개의 주요 양조장은 1930년대로 거슬러 올라간다. 국내 세 번째 양조장인 진로 쿠어스맥주는 1990년대에 설립되었다. 이후 OB 맥주에 인수되었다. 하이트맥주의 옛 이름은 1933년에 설립된 조선주조였다. 1998년 하이트맥주로 사명을 변경했다. OB 맥주는 1933년에 쇼와기린맥주라는 이름으로 설립되었다. 1995년에는 OB 맥주로 이름을 변경했다. 현재 한국 맥주 시장은 하이트진로 와 오비 라는 두 개의 주요 제조업체가 지배하고 있으며 여러 브랜드가 국내 시장에서 판매되고 있다. 한국의 대부분의 식당과 술집은 이 맥주 브랜드 중 하나(하이트나 OB의 카스)만 있는데, 이는 맛과 가격이 대체로 비슷하다고 여겨지기 때문이다(대부분 쌀로 양조한다). 수입 맥주는 한국에서 널리 구할 수 있지만 일반적으로 비싸다. 서울 시내 술집에서 기네스 파인트의 경우 일반적으로 최소 8,000 원 에서 최대 15,000원인 반면 국내 브랜드의 경우 약 3,000원이다. 최근에, 소규모 양조장이 전국적으로 생겨나면서 점점 더 정교해지는 조짐을 보이고 있다. 국내 대량","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Korean_beer_and_takju-01.jpg/960px-Korean_beer_and_takju-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ian Armstrong","licence":"CC BY-SA 2.0","leadFile":"Korean_beer_and_takju-01.jpg","views":16874,"langs":["fa","ja","ko","zh"],"langNames":{"fa":"آبجو در کره جنوبی","ja":"韓国のビール","ko":"대한민국의 맥주","zh":"韩国的啤酒"},"sourceLanguage":"ko"},{"title":"Chimaek","name":"Chimaek","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chimaek","ingredients":["Korean fried chicken","beer"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Iksan_City_48_Korean_Style_Fried_chicken.jpg/960px-Iksan_City_48_Korean_Style_Fried_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KOREA.NET","licence":"CC BY-SA 2.0","leadFile":"Iksan_City_48_Korean_Style_Fried_chicken.jpg","views":15570,"langs":["ar","ca","es","fr","ja","ko","pa","pt","vi","zh"],"langNames":{"ar":"شيمايك","ca":"Chimaek","es":"Chimaek","fr":"Chimaek","ja":"チメク","ko":"치맥","pa":"ਚਿਮੈਕ","pt":"Chimaek","vi":"Gà rán nhắm bia","zh":"炸雞和啤酒"}},{"title":"Craft beer in South Korea","name":"Craft beer in South Korea","country":"South Korea","url":"https://en.wikipedia.org/wiki/Craft_beer_in_South_Korea","prepSummary":"대한민국에서는 주세법 개정 이후 소규모 맥주 제조 면허가 도입됐다. 한국에서는 2014년부터 규제가 풀리면서 수제 맥주가 늘어났다. 한국의 소규모 양조장은 국내 시장뿐만 아니라 해외 시장에서도 저변을 확대해 왔다. 소규모 양조장과 술집의 수요와 공급이 증가하고 있다.","views":576,"langs":["ko"],"langNames":{"ko":"대한민국의 수제 맥주"},"sourceLanguage":"ko"},{"title":"Somaek","name":"Somaek","country":"South Korea","url":"https://en.wikipedia.org/wiki/Somaek","prepSummary":"소맥(燒麥)은 대한민국의 술 종류 중 하나로 일종의 칵테일이라고 할 수 있다. 취향에 따라 소주와 맥주를 일정비율 섞어 만든다. 맥주의 탄산이 알코올의 흡수를 촉진시켜 쉽게 취한다. 소맥은 1980년 전두환 정권의 언론통폐합에서 시작되었다. 해고된 언론인들이 \"언론도 통폐합되는 마당에 소주와 맥주도 통폐합시키자\"고 하여 통폐합주로 불렀던게 소맥의 기원으로 전해진다. 동아일보에서 연재한 소설 《물의나라》 1988년 4월 12일 연재분에는 한심하게 살고있는 찬규의 방에 들어서며 \"꼴에 그래도 소맥을 혔어?\"라면 눈쌀을 찌푸리는 대목이 나온다. 소맥이라는 용어가 정착된 것은 2000년대에 들어서이다. 당시 출시됐던 백세주를 소주와 섞은 오십세주가 유행을 했는데 이런 트랜드를 타고 주류업체가 소맥을 적극적으로 마케팅하면서 자리잡게 되었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Somaek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"은영쌤","licence":"CC BY 4.0","leadFile":"Somaek.jpg","views":24100,"langs":["ca","fr","hu","ko"],"langNames":{"ca":"Somaek","fr":"Somaek","hu":"Szomek","ko":"소맥 (술)"},"sourceLanguage":"ko"},{"title":"Ambasa","name":"Ambasa","country":"Japan","region":"South Korean drinks","url":"https://en.wikipedia.org/wiki/Ambasa","prepSummary":"アンバサ（Ambasa）は、日本コカ・コーラから発売されている乳性炭酸飲料である。 北九州コカ・コーラボトリングの提案により開発された商品で、1981年当該地域で200mlのリターナブル瓶入り製品が発売され、翌1982年に缶入り製品が全国発売、一部地域では北九州同様瓶入りも発売された。この製品は、当時人気を誇ったカルピスソーダやスコールの競合品として生み出され、サワーホワイト、パインアップル、メロンのフレーバーが発売された。このうち、サワーホワイトについては1984年5月から韓国でも発売された。1980年代後半になると取り扱いボトラーも減り、一部地域での販売となった。1991年には、その年に大ヒットしたカルピスウォーターの人気にあやかってホワイトウォーターを発売した。出足は順調だったがカルピスの牙城を崩すまでには至らず、ポストミックスで細々と売られる状態が長い間続いた。 2003年以降、コンビニエンスストアや一部地域で販売が徐々に再開され、2013年頃にはアンバサブランドを冠する製品が再び全国で見られるようになった。 日本コカ・コーラの公式サイトには一切製品情報が掲載されていない製品でもあるが、2021年よりQooブランドに合流（統合）した。2025年には、ファンタのフレーバーの一つとしてローソン限定で発売された。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Ambasa_can_%28South_Korea%2C_80s%29.jpg/960px-Ambasa_can_%28South_Korea%2C_80s%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립민속박물관","licence":"KOGL Type 1","leadFile":"Ambasa_can_(South_Korea,_80s).jpg","views":4614,"langs":["bn","ja","ka","ko","tr","uk"],"langNames":{"bn":"আম্বাসা (পানীয়)","ja":"アンバサ","ka":"ამბასა","ko":"암바사","tr":"Ambasa","uk":"Ambasa"},"sourceLanguage":"ja"},{"title":"Chalbori-ppang","name":"Chalbori-ppang","country":"South Korea","region":"South Korean snack foods","url":"https://en.wikipedia.org/wiki/Chalbori-ppang","ingredients":["Glutinous barley flour","milk","eggs","red bean paste"],"prepSummary":"찰보리빵은 찰보리가루로 만든 팬케이크이다. 두 개의 층으로 되어 있으며 팥 믹스를 섞어 만든다. 대한민국 남동쪽에 위치해 있으면서 한국 관광객에게 잘 알려진 도시인 경주시의 특산 식품이다. 경주 고속 터미널 입구 바로 옆의 빵집과 천마총 주차장에서 팔기 시작하였다. 보리가루는 경주 밭 등지에서 일구어낸 찰보리로 만든다. 모양은 둥글고 평평하며 질감은 차진 스펀지 케이크와 유사하다. 2003년 경상북도 경주시의 단석가라는 빵집에서 처음 만들어져 판매된 찰보리빵은 현재 지역 특산물이 되었다. 찰보리빵은 단석산 아래 들판에서 수확한 찰보리를 사용하는데, 보리가 자라는 추운 겨울 동안에는 해충이나 잡초가 번성할 수 없어 농약을 사용하지 않는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8e/Chalbori-ppang_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"퓨라이트","licence":"CC BY 4.0","leadFile":"Chalbori-ppang_3.jpg","views":1854,"langs":["fr","ja","ko"],"langNames":{"fr":"Chalbori-ppang","ja":"チャルボリパン","ko":"찰보리빵"},"sourceLanguage":"ko"},{"title":"Hwangnam-ppang","name":"Hwangnam-ppang","country":"South Korea","region":"Hwangnam-dong","url":"https://en.wikipedia.org/wiki/Hwangnam-ppang","ingredients":["Red bean paste","eggs","wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Hwangnam_bread.JPG/960px-Hwangnam_bread.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan","licence":"CC0","leadFile":"Hwangnam_bread.JPG","views":6210,"langs":["ca","es","fr","id","ja","ko","zh"],"langNames":{"ca":"Pa gyeongju","es":"Pan de Gyeongju","fr":"Hwangnam-ppang","id":"Hwangnam-ppang","ja":"皇南パン","ko":"황남빵","zh":"皇南面包"}},{"title":"Ttongppang","name":"Ttongppang","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Ttongppang","ingredients":["Wheat flour","red bean paste","walnut"],"course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Ttongppang_%EB%98%A5%EB%B9%B5_%28Cropped%29.png/960px-Ttongppang_%EB%98%A5%EB%B9%B5_%28Cropped%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seongbin Im from Seoul, Korea, Republic of","licence":"CC BY-SA 2.0","leadFile":"Ttongppang_똥빵_(Cropped).png","views":1708,"langs":["ko"],"langNames":{"ko":"똥빵"}},{"title":"Apollo (candy)","name":"Apollo (candy)","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Apollo_(candy)","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e5/%EC%95%84%ED%8F%B4%EB%A1%9C_%EA%B3%BC%EC%9E%90.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"린눈라단","licence":"CC BY-SA 3.0","leadFile":"아폴로_과자.jpg","views":2568,"langs":["ko"],"langNames":{"ko":"아폴로 (사탕)"}},{"title":"Dalgona","name":"Dalgona","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Dalgona","ingredients":["Sugar","baking soda"],"prepSummary":"달고나 또는 뽑기는 설탕에 베이킹소다를 넣고 막대로 저어서 만드는 한국의 사탕이다. 지역에 따라 여러 가지 이름으로 불린다. 상점에서 파는 일반 과자보다 값이 싸고 맛이 달았기 때문에 1950년대 중후반에 대한민국 어린이들이 즐겨 먹었던 간식이다. 지금도 그 유명세와 인기는 여전하며 특히 21세기 초반에 들어서는 한동안 복고풍 유행에 힘입어 서울 인사동 같은 도심지 거리에서도 종종 가판대를 볼 수 있고 옛 추억을 그리는 어른들이 사먹기도 한다. 틀로 찍어 다양한 모양의 달고나를 만들기도 한다. 1960~1970년대에 달고나는 국자 위에 깍두기 모양을 한 하얀 설탕(포도당) 덩어리를 얹고 연탄불로 녹인 뒤 소다가루를 넣어 휘저어 먹던 어린이들의 인기 먹거리였고, 뽑기는 설탕을 녹인 것에 소다 가루를 조금 넣고 납작하게 눌러서 만든 먹거리였다. 달고나는 설탕을 녹인 상태로 그냥 먹지만 이와 다르게 뽑기는 철판에 부어서 둥근 철판으로 눌러 납작하게 만들어 먹는다. 이 때 납작해진 반죽을 별이나 하트 등의 모양틀로 눌러 모양을 새긴다. 바늘로 이 모양만 분리해내기도 하는데 이는 뽑기를 먹을 때 재미요소가 된다. 뽑기는 지역에 따라 띠기나 쪽자, 똥과자 라고도 불린다","photo":"https://upload.wikimedia.org/wikipedia/commons/f/ff/Dalgona.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"도자놀자","licence":"CC BY 4.0","leadFile":"Dalgona.jpg","views":33958,"langs":["az","cs","de","es","fa","fi","hi","hu","hy","id","it","ja","jv","km","ko","ms","nl","pl","ru","th","tr","uk","uz","vi","zh"],"langNames":{"az":"Dalqona","cs":"Dalgona","de":"Dalgona","es":"Dalgona","fa":"دالگونا","fi":"Dalgona","hi":"डालगोना","hu":"Talgona","hy":"Դալգոնա","id":"Dalgona","it":"Dalgona","ja":"タルゴナ","jv":"Dalgona","km":"ដាល់ហ្គោណា","ko":"달고나","ms":"Dalgona","nl":"Dalgona","pl":"Dalgona","ru":"Дальгона","th":"ทัลโกนา","tr":"Dalgona","uk":"Далґона","uz":"Dalgona","vi":"Dalgona","zh":"韓式椪糖"},"sourceLanguage":"ko"},{"title":"Delimanjoo","name":"Delimanjoo","country":"South Korea","url":"https://en.wikipedia.org/wiki/Delimanjoo","ingredients":["butter","milk","eggs","salt","custard"],"prepSummary":"델리만쥬는 대한민국의 음식업체 델리스의 음식 상표명이다. 카스테라에 커스터드를 넣은 생과자이다. 1998에 4호선 명동역 델리만쥬 매장을 1호점으로 시작하였다. 델리스의 파산후 델리만쥬의 상표권은 일부 이전되었다.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/%EB%8D%B8%EB%A6%AC%EB%A7%8C%EC%A5%AC_%EC%82%AC%EC%A7%84.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"일호선","licence":"CC BY 2.0 kr","leadFile":"델리만쥬_사진.jpg","views":38,"langs":["ko","tr"],"langNames":{"ko":"델리만쥬","tr":"Delimanjoo"},"sourceLanguage":"ko"},{"title":"Pepero","name":"Pepero","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Pepero","course":"Confectionery, dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Pepero-Almond-Sticks.jpg/960px-Pepero-Almond-Sticks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"CC0","leadFile":"Pepero-Almond-Sticks.jpg","views":27694,"langs":["ar","de","es","fi","fr","hu","id","it","ja","ko","ms","pt","tr","zh"],"langNames":{"ar":"بيبرو","de":"Pepero","es":"Pepero","fi":"Pepero","fr":"Pepero","hu":"Pepero","id":"Pepero","it":"Pepero (cucina)","ja":"ペペロ","ko":"빼빼로","ms":"Pepero","pt":"Pepero","tr":"Pepero","zh":"Pepero"}},{"title":"Melona","name":"Melona","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Melona","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Melona.jpg/330px-Melona.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Melona.jpg","views":19143,"langs":["ar","fr","ko","pt"],"langNames":{"ar":"مثلجات ميلونا","fr":"Melona","ko":"메로나","pt":"Melona"}},{"title":"Samanco","name":"Samanco","country":"South Korea","region":"South Korean","url":"https://en.wikipedia.org/wiki/Samanco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Outlook_of_Bung-er_Samanco%2C_Carp_Ice_Waffle.png/960px-Outlook_of_Bung-er_Samanco%2C_Carp_Ice_Waffle.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"호로조","licence":"CC BY-SA 3.0","leadFile":"Outlook_of_Bung-er_Samanco,_Carp_Ice_Waffle.png","views":1970,"langs":["ko"],"langNames":{"ko":"참붕어싸만코"}},{"title":"Gogi-guksu","name":"Gogi-guksu","country":"South Korea","region":"Jeju island","url":"https://en.wikipedia.org/wiki/Gogi-guksu","prepSummary":"고기국수는 제주도 전통 음식 중 하나다. 돼지고기와 뼈를 푹 삶아 소금으로만 간을 한 육수에, 면을 넣고 삶아 국물과 면 위에 고명으로 돼지고기 수육을 올리는 요리이다. 뼈국으로 볼 수 있다. 또한 고기국수는 결혼식이나 집안 잔치때 사용하는 잔치국수에서 전래된 것으로 보인다. 현재 잔치국수는 일반적인 멸치육수를 사용한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Jeju_gogi_noodle.jpg/960px-Jeju_gogi_noodle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Narnars0","licence":"CC BY-SA 3.0","leadFile":"Jeju_gogi_noodle.jpg","views":2995,"langs":["id","jv","ko"],"langNames":{"id":"Gogi-guksu","jv":"Gogi-guksu","ko":"고기국수"},"sourceLanguage":"ko"},{"title":"Omegi-tteok","name":"Omegi-tteok","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Omegi-tteok","ingredients":["Millet","red bean"],"prepSummary":"오메기떡은 대한민국에서 가장 큰 섬인 제주특별자치도 특유의 떡이다. 전통적인 오메기떡은 오메기술을 만드는 과정에서 생겨난 부산물이다. 현대적인 형태의 오메기떡은 완전히 다른 재료를 사용하며 주로 방문객을 위한 지역 특산품 음식으로 판매하기 위해 \"전통적인\" 것으로만 포장 및 판매된다. 지금은 제주도 관광객들 사이에서 가장 잘 팔리는 기념품 중 하나이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/%EC%98%A4%EB%A9%94%EA%B8%B0%EB%96%A1_%EC%A0%95%EB%A9%B4.jpg/960px-%EC%98%A4%EB%A9%94%EA%B8%B0%EB%96%A1_%EC%A0%95%EB%A9%B4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"3hrAgency","licence":"CC BY-SA 4.0","leadFile":"오메기떡_정면.jpg","views":2176,"langs":["ko","pt"],"langNames":{"ko":"오메기떡","pt":"Omegitteok"},"sourceLanguage":"ko"},{"title":"Dog meat consumption in South Korea","name":"Dog meat consumption in South Korea","country":"South Korea","region":"South Korean meat","url":"https://en.wikipedia.org/wiki/Dog_meat_consumption_in_South_Korea","prepSummary":"La pratique de manger de la viande de chien en Corée provenait principalement des réfugiés Khitan qui se sont répandus en Corée pendant la dynastie Goryeo (Koryo). Ces personnes ont été assimilées à la dynastie Joseon comme la classe appelé Baekjeong, la première classe de bouchers, qui était considérée comme la classe la plus basse pendant la dynastie Joseon. Les personnes qui ont traditionnellement mangé de la viande de chien sont pour la plupart des descendants de cette classe et ont tendance à être âgées, pauvres et rurales. Au cours des dernières décennies, la consommation de viande de ch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Dog_Meat.jpg/960px-Dog_Meat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rob Sheridan","licence":"CC BY-SA 2.0","leadFile":"Dog_Meat.jpg","views":63736,"langs":["ar","fr","id","ja","uk"],"langNames":{"ar":"استهلاك لحوم الكلاب في كوريا الجنوبية","fr":"Consommation de viande de chien en Corée du Sud","id":"Konsumsi daging anjing di Korea Selatan","ja":"大韓民国における犬肉の消費","uk":"Споживання собачини в Південній Кореї"},"sourceLanguage":"fr"},{"title":"Osam-bulgogi","name":"Osam-bulgogi","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Osam-bulgogi","ingredients":["Squid","pork belly"],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/7f/Korean_cuisine-Osam_bulgogi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by aka_maya at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Osam_bulgogi-01.jpg","views":3106,"langs":["ja","ko"],"langNames":{"ja":"オサムプルコギ","ko":"오삼불고기"}},{"title":"Dak-hanmari","name":"Dak-hanmari","country":"South Korea","region":"Downtown Seoul","url":"https://en.wikipedia.org/wiki/Dak-hanmari","ingredients":["Chicken"],"prepSummary":"닭한마리는 이름 그대로 닭 한 마리를 다른 재료들과 함께 냄비에 넣고 끓인 뒤 양념을 찍어 먹는 대한민국 요리다. 1960년대에 서울 도심의 동대문 일대에서 유래된 것으로 알려져 있으며, 오늘날 수도 서울을 대표하는 미식관광 주제 중의 하나로서 국내외 관광객들에게 많은 관심을 끌고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/Korean_cuisine-Dak_hanmari-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Larry","licence":"CC BY 2.5","leadFile":"Korean_cuisine-Dak_hanmari-02.jpg","views":3783,"langs":["ja","ko","sv"],"langNames":{"ja":"タッカンマリ","ko":"닭한마리","sv":"Dak-hanmari"},"sourceLanguage":"ko"},{"title":"Seolleongtang","name":"Seolleongtang","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Seolleongtang","ingredients":["Beef bones","head","trotters","knee cartilage","intestines"],"prepSummary":"설렁탕은 소의 머리, 내장, 뼈다귀, 발, 도가니 따위를 푹 삶아서 만든 국 또는 우려낸 국물에 밥을 말아 먹는 음식이다. 곰탕은 고기로 육수를 내는 반면에 설렁탕은 소 뼈로 국물을 내는 점이 다르고 이로 인해 국물이 뽀얀 것이 특징이다. 1970년대까지 한식하면 먼저 설렁탕을 떠올릴 정도로 대한민국의 대표적인 전통 음식 중 하나로, 특히 서울의 명물 음식이자 향토 음식이었으며, 장국밥, 곰탕, 갈비탕, 비빕밥처럼 손님이 주문하면 바로 나오는 한국의 패스트 푸드이기도 했다. 기원에 대해서는 조선 시대에 임금이 직접 풍년을 기원하는 제사를 올리던 선농단(先農壇) 유래설이 있고, 고려 시대에 몽고인들에 의해 소주와 함께 전래되었다는 몽고 유래설이 있다. 일제가 소 사육 장려 정책을 펴자 쇠고기 값이 저렴해졌고, 덩달아 설렁탕 값이 싸지면서 설렁탕 식당이 번성했고 당대 최고의 외식 메뉴로 떠오르며 널리 알려지게 되었다. 배달문화의 원조이자 외식 문화의 도화선이 되었다는 설도 있다.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Seolleongtang2024.jpg/960px-Seolleongtang2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kimhs5400","licence":"CC BY 4.0","leadFile":"Seolleongtang2024.jpg","views":31367,"langs":["es","hy","id","ja","jv","ko","ms","nl","ru","tr","uk","zh"],"langNames":{"es":"Seolleongtang","hy":"Սոլոնգթանգ","id":"Seolleongtang","ja":"ソルロンタン","jv":"Seolleongtang","ko":"설렁탕","ms":"Seolleongtang","nl":"Seolleongtang","ru":"Соллонтхан","tr":"Seolleongtang","uk":"Соллонтхан","zh":"先農湯"},"sourceLanguage":"ko"},{"title":"Honey Butter Chips","name":"Honey Butter Chips","country":"South Korea","region":"South Korean snack foods","url":"https://en.wikipedia.org/wiki/Honey_Butter_Chips","prepSummary":"During the craze, homemade Honey Butter Chip recipes began to be posted on YouTube. Using ingredients that can be easily found, people can make their own potato chips with similar flavors to the original product.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/80/%ED%97%88%EB%8B%88%EB%B2%84%ED%84%B0%EC%B9%A9_%EB%A1%9C%EA%B3%A0.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Haitai Calbee","licence":"Public domain","leadFile":"허니버터칩_로고.jpg","views":7487,"langs":["ja","ko"],"langNames":{"ja":"カルビーポテトチップス しあわせバタ〜","ko":"허니버터칩"}},{"title":"Kkoedori","name":"Kkoedori","country":"South Korea","region":"South Korean snack foods","url":"https://en.wikipedia.org/wiki/Kkoedori","prepSummary":"꾀돌이는 대한민국의 과자 제품이다. 과자 한 봉지에는 바삭하고 달콤짭짤한 초콜릿 코팅 구슬이 많이 들어있다. 1980년대 중반부터 생산되었지만, 젊은 세대가 오래된 한국 과자에 관심을 가지는 경향에 따라 2010년대에 인기가 크게 부활했다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Kkoedori.jpg/960px-Kkoedori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Toobigtokale","licence":"CC BY-SA 4.0","leadFile":"Kkoedori.jpg","views":587,"langs":["ko"],"langNames":{"ko":"꾀돌이"},"sourceLanguage":"ko"},{"title":"Saeukkang","name":"Saeukkang","country":"South Korea","region":"South Korean snack foods","url":"https://en.wikipedia.org/wiki/Saeukkang","ingredients":["Rice","shrimp","sour mayonnaise wasabi"],"prepSummary":"새우깡은 1971년 12월 대한민국의 식품회사 농심에서 출시한 과자이다. 새우깡 1봉지(90 g)당 생새우 4~5마리가 들어갔으며 파칭공법을 통해 만들어진 과자다. 제품의 명칭은 개발 당시 새로운 과자의 이름을 놓고 고민하던 신춘호 회장이 당시 4살이던 자신의 막내딸 신윤경이 민요 아리랑을 \"아리깡\"이라고 잘못 말한 데서 힌트를 얻었다고 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/76/%EC%83%88%EC%9A%B0%EA%B9%A1_%EC%82%AC%EC%A7%84.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"앤디","licence":"CC BY-SA 2.0 kr","leadFile":"새우깡_사진.jpg","views":5513,"langs":["ja","ko"],"langNames":{"ja":"セウカン","ko":"새우깡"},"sourceLanguage":"ko"},{"title":"Street food in South Korea","name":"Street food in South Korea","country":"South Korea","url":"https://en.wikipedia.org/wiki/Street_food_in_South_Korea","prepSummary":"한국의 길거리 음식은 전통적으로 한국 대중문화의 일부로 여겨져 왔다. 길거리 음식은 많은 유형의 소매점을 통해 판매되었으며 시간이 지남에 따라 새로운 상점이 개발되었다. 최근 한국에서는 \"도꺄비야시장\"이라 불리는 한강공원 야시장에서 길거리 음식이 다시 유행하고 있다. 한국은 다양하고 맛있는 길거리 음식으로 유명하다. 길거리 음식은 한국의 먹거리 문화를 대표하는 중요한 부분이며, 거리마다 다양한 종류의 음식들을 즐길 수 있다. 다음은 한국의 대표적인 길거리 음식들을 소개한다. # 떡볶이: 떡볶이는 고추장으로 양념한 떡과 오뎅, 어묵 등이 함께 조리되는 음식이다. 매콤하고 쫄깃한 떡이 특징이며, 골목길이나 시장에서 가장 보편적으로 즐길 수 있는 길거리 음식이다. # 붕어빵: 붕어빵은 붕어 모양의 호두과자로, 속에는 단 팥이나 크림이 들어가 있다. 보통 겨울에 가장 많이 먹며, 한 손에 들어갈 정도로 소형으로 만들어져서 휴대하기 편리하다. # 꼬치구이: 꼬치구이는 고기, 해산물, 채소 등을 꼬치에 꽂아 구워먹는 음식이다. 대표적으로는 닭꼬치, 오징어꼬치, 양꼬치 등이 있으며, 다양한 소스로 맛을 낼 수 있다. # 호떡: 호떡은 달걀과 앙금으로 채워진 분식으로, 보","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/%E9%A6%96%E7%88%BE%2C_%E6%BC%A2%E5%9F%8E%2C_%E9%9F%93%E5%9C%8B%2C_%E5%8D%97%E9%9F%93%2C_%E5%A4%A7%E9%9F%93%E6%B0%91%E5%9C%8B%2C_Seoul%2C_South_Korea%2C_Republic_of_Korea%2C_ROK%2C_Daehan_Minguk%2C_%EC%84%9C%EC%9A%B8%2C_%EB%8C%80%ED%95%9C%EB%AF%BC%EA%B5%AD_%2845698979042%29.jpg/960px-%E9%A6%96%E7%88%BE%2C_%E6%BC%A2%E5%9F%8E%2C_%E9%9F%93%E5%9C%8B%2C_%E5%8D%97%E9%9F%93%2C_%E5%A4%A7%E9%9F%93%E6%B0%91%E5%9C%8B%2C_Seoul%2C_South_Korea%2C_Republic_of_Korea%2C_ROK%2C_Daehan_Minguk%2C_%EC%84%9C%EC%9A%B8%2C_%EB%8C%80%ED%95%9C%EB%AF%BC%EA%B5%AD_%2845698979042%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan...","licence":"CC BY-SA 2.0","leadFile":"首爾,_漢城,_韓國,_南韓,_大韓民國,_Seoul,_South_Korea,_Republic_of_Korea,_ROK,_Daehan_Minguk,_서울,_대한민국_(45698979042).jpg","views":10339,"langs":["az","hy","id","ko","lt"],"langNames":{"az":"Cənubi Koreyada küçə yeməkləri","hy":"Կորեական փողոցային սնունդ","id":"Jajanan jalanan di Korea Selatan","ko":"한국의 길거리 음식","lt":"Pietų Korėjos gatvės maistas"},"sourceLanguage":"ko"},{"title":"10 won bread","name":"10 won bread","country":"South Korea","url":"https://en.wikipedia.org/wiki/10_won_bread","prepSummary":"Хлеб 10 вон, также иногда называемый вафлей 10 вон или сибвонппанг (так читается корейский перевод названия), — южнокорейская уличная еда, которая впервые появилась в продаже в Кёнджу в 2019 году. Это хлеб или вафля в форме южнокорейской монеты в 10 вон, которая содержит тянущийся сыр моцарелла. Множества вариаций такого хлеба появились в разных городах Южной Кореи, включая хлеб 50 вон (в Чонджу), хлеб 100 вон (в Тхонъёне) и хлеб 500 вон (в районе Синсадон в Сеуле). В 2022 году в Японии появился хлеб 10 иен.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/10_won_bread.jpg/960px-10_won_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seefooddiet","licence":"CC BY-SA 4.0","leadFile":"10_won_bread.jpg","views":6739,"langs":["az","hy","ja","ru","zh"],"langNames":{"az":"10 von çörəyi","hy":"10 վոն հաց","ja":"10円パン","ru":"Хлеб 10 вон","zh":"十元燒"},"sourceLanguage":"ru"},{"title":"Beondegi","name":"Beondegi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Beondegi","ingredients":["Silkworm pupae"],"prepSummary":"번데기는 누에나방의 번데기를 삶아 양념을 더해 먹는 한국 음식이다. 단백질 함량이 높은 식품으로 알려져 있다. 대한민국에서는 길거리에서 흔히 판매되는 간식으로, 술안주로도 자주 소비된다. 고소한 맛과 특유의 향이 특징이다. 또한 통조림 형태로 가공되어 편의점 등에서 판매되기도 한다. 일부 외국인에게는 생소한 음식으로 언급되기도 한다.","course":"Street food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Beondegi.jpg/960px-Beondegi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stawarzallegro","licence":"CC0","leadFile":"Beondegi.jpg","views":35959,"langs":["el","es","eu","fr","id","ja","jv","ko","ms","nl","tr","uk","vi","zh"],"langNames":{"el":"Μπόντεγκι","es":"Beondegi","eu":"Beondegi","fr":"Beondegi","id":"Beondegi","ja":"ポンテギ","jv":"Beondegi","ko":"번데기 (음식)","ms":"Beondegi","nl":"Beondegi","tr":"Beondegi","uk":"Беондегі","vi":"Beondegi","zh":"蚕蛹 (小吃)"},"sourceLanguage":"ko"},{"title":"Food trucks in South Korea","name":"Food trucks in South Korea","country":"South Korea","url":"https://en.wikipedia.org/wiki/Food_trucks_in_South_Korea","views":860},{"title":"Garae-tteok","name":"Garae-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Garae-tteok","prepSummary":"It is traditionally made by steaming non-glutinous rice flour in siru (steamer), pounding it and rolling it between the palms and the table or rolling it between the palms. The method forms a thick, cylindrical rice cake, around in diameter. Hand-rolled garae-tteok is not uniform in size and has variations of thickness along its length.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/%EA%B0%80%EB%9E%98%EB%96%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"한국농수산식품유통공사","licence":"KOGL Type 1","leadFile":"가래떡.jpg","views":15897,"langs":["ar","es","fr","id","ko"],"langNames":{"ar":"جاري تيوك","es":"Garaettok","fr":"Garae-tteok","id":"Garaetteok","ko":"가래떡"}},{"title":"Kkochi","name":"Kkochi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Kkochi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Seafood_skewers.jpg/960px-Seafood_skewers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carl Rubino","licence":"CC0","leadFile":"Seafood_skewers.jpg","views":2624},{"title":"Pojangmacha","name":"Pojangmacha","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pojangmacha","prepSummary":"포장마차(布帳馬車)는 한국에서 천막을 친 마차 모양의 식당이나 다양한 길거리 음식을 파는 노점이다. 포장마차에서는 호떡, 김밥, 떡볶이, 순대, 어묵, 튀김 혹은 술과 안주를 판매한다. 포장마차는 늦은 밤에 주로 열며 간식이나 술을 마시는 장소로서 인기가 있다. 포장마차에서는 주로 서서 빨리 먹기 좋은 음식이나 포장하기 좋은 음식을 판매한다. 주류를 판매하는 포장마차의 경우 간이의자와 테이블을 구비해 놓는 경우도 많다. 그리고 가격이 저렴하다. 참고로, 대도시를 중심으로 간이 주점 형태의 식당인 이자카야와 실내 포차도 성업 중이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Korea-Pojangmacha-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by superlocal at Flickr","licence":"CC BY 2.0","leadFile":"Korea-Pojangmacha-01.jpg","views":17537,"langs":["es","hu","id","it","ko","th","vi","zh"],"langNames":{"es":"Pojangmacha","hu":"Phodzsangmacsha","id":"Pojangmacha","it":"Pojangmacha","ko":"포장마차","th":"โพจังมาชา","vi":"Pojangmacha","zh":"布帐马车"},"sourceLanguage":"ko"},{"title":"Roasted chestnut","name":"Roasted chestnut","country":"Italy","url":"https://en.wikipedia.org/wiki/Roasted_chestnut","ingredients":["Chestnuts"],"prepSummary":"Per caldarroste si intendono le castagne arrostite con la buccia su un fuoco posto in una padella bucherellata. Le caldarroste, e la loro vendita ambulante, sono diffuse in tutto l'areale mediterraneo della pianta di castagno, dal Portogallo alla Turchia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Chestnuts_roasted.jpg/960px-Chestnuts_roasted.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Achromatic","licence":"CC BY 3.0","leadFile":"Chestnuts_roasted.jpg","views":16218,"langs":["es","hy","it","ja","jv","ko","zh"],"langNames":{"es":"Castañas asadas","hy":"Բոված շագանակ","it":"Caldarroste","ja":"焼き栗","jv":"Kenari panggang","ko":"군밤","zh":"炒栗子"},"sourceLanguage":"it"},{"title":"Kimchi burger","name":"Kimchi burger","country":"South Korea","region":"Korean-American","url":"https://en.wikipedia.org/wiki/Kimchi_burger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Gourmet_hamburger_with_bacon.jpg/960px-Gourmet_hamburger_with_bacon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshall Astor","licence":"CC BY-SA 2.0","leadFile":"Gourmet_hamburger_with_bacon.jpg","views":1444,"notFood":"a list article"},{"title":"Seoul Taco","name":"Seoul Taco","country":"South Korea","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Seoul_Taco","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Seoul_Taco_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Seoul Taco","licence":"Public domain","leadFile":"Seoul_Taco_Logo.png","views":2289,"notFood":"a company"},{"title":"SomiSomi Soft Serve & Taiyaki","name":"SomiSomi Soft Serve & Taiyaki","country":"South Korea","region":"Korean-American","url":"https://en.wikipedia.org/wiki/SomiSomi_Soft_Serve_%26_Taiyaki","leadFile":"SomiSomi_logo.png","views":2672},{"title":"Taegu (Hawaiian dish)","name":"Taegu (Hawaiian dish)","country":"South Korea","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Taegu_(Hawaiian_dish)","ingredients":["Dried cod ordried cuttlefish/squid"],"prepSummary":"If using dried cod, it is soaked in water before shredding. The cod or dried cuttlefish are cut or shredded into smaller pieces, between a and. They are then combined with,, honey, soy sauce, sesame oil, and sesame seeds and left to marinate from 30 minutes to overnight before serving.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Taegucod.jpg/960px-Taegucod.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chedlund808","licence":"CC BY-SA 4.0","leadFile":"Taegucod.jpg","views":4325},{"title":"Chi'Lantro BBQ","name":"Chi'Lantro BBQ","country":"South Korea","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Chi'Lantro_BBQ","leadFile":"CHI'LANTRO_logo.jpg","views":2821,"notFood":"a company"},{"title":"Kogi Korean BBQ","name":"Kogi Korean BBQ","country":"South Korea","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Kogi_Korean_BBQ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Kogitruck.jpg/960px-Kogitruck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sherry Main from USA","licence":"CC BY-SA 2.0","leadFile":"Kogitruck.jpg","views":16358},{"title":"Koi Fusion","name":"Koi Fusion","country":"United States","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Koi_Fusion","leadFile":"Koi_Fusion_logo.png","views":598},{"title":"Korean taco","name":"Korean taco","country":"Mexico","region":"Korean Mexican","url":"https://en.wikipedia.org/wiki/Korean_taco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Koreantacos1.jpg/960px-Koreantacos1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Fremont, CA, USA","licence":"CC BY 2.0","leadFile":"Koreantacos1.jpg","views":9969,"langs":["ar","fa","ko","zh"],"langNames":{"ar":"تاكو كوري","fa":"تاکو کره ای","ko":"코리언 타코","zh":"韓式墨西哥夾餅"}},{"title":"Cafe Lily","name":"Cafe Lily","country":"United States","region":"Koryo-saram","url":"https://en.wikipedia.org/wiki/Cafe_Lily","prepSummary":"Cafe Lily adalah restoran Korea-Uzbekistan di lingkungan Bensonhurst di Brooklyn in Kota New York, New York, Amerika Serikat. Restoran ini dibuka pada tahun 2015.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Cafe_Lily_01.jpg/960px-Cafe_Lily_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seefooddiet","licence":"CC BY-SA 4.0","leadFile":"Cafe_Lily_01.jpg","views":5533,"langs":["id","ko"],"langNames":{"id":"Cafe Lily","ko":"카페릴리"},"sourceLanguage":"id"},{"title":"Funchoza","name":"Funchoza","country":"South Korea","region":"Soviet Union","url":"https://en.wikipedia.org/wiki/Funchoza","ingredients":["Cellophane noodles"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Funchoza.jpg/960px-Funchoza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Melsj","licence":"CC BY-SA 4.0","leadFile":"Funchoza.jpg","views":12149,"langs":["id","ko"],"langNames":{"id":"Funchoza","ko":"푼초자"}},{"title":"Morkovcha","name":"Morkovcha","country":"South Korea","region":"Koryo-saram","url":"https://en.wikipedia.org/wiki/Morkovcha","prepSummary":"마르코프차(고려말: ) 또는 마르코프채, 고려인 당근김치는 고려인들이 무 대신에, 채썬 당근으로 담근 김치이다. 느끼한 러시아와 중앙아시아의 음식과 궁합이 잘 맞아 구 소련권 전역에 퍼졌다. 구 소련 출신의 사람들은 자기가 알던 당근 김치가 한국에 없다는 사실에 놀라는 경우가 많다고 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Korean-style_carrot.jpg/960px-Korean-style_carrot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Off-shell","licence":"CC BY-SA 4.0","leadFile":"Korean-style_carrot.jpg","views":47161,"langs":["ar","hy","id","ja","jv","ko","pl","ru","th","tr","uk","uz","zh"],"langNames":{"ar":"موركوفشا","hy":"Գազարը կորեական ձևով","id":"Morkovcha","ja":"マルコフチャ","jv":"Morkovcha","ko":"마르코프차","pl":"Marchew po koreańsku","ru":"Морковь по-корейски","th":"มอร์คอฟชา","tr":"Morkovça","uk":"Морква по-корейськи","uz":"Morkovcha","zh":"高麗胡蘿蔔菜"},"sourceLanguage":"ko"},{"title":"Khe (food)","name":"Khe (food)","country":"South Korea","region":"Korea","url":"https://en.wikipedia.org/wiki/Khe_(food)","prepSummary":"Hwareo-hoe () is prepared by filleting freshly killed fish, while seoneo-hoe () is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and aging the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Hoe_%28raw_fish%29.jpg/960px-Hoe_%28raw_fish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"littlepepper","licence":"CC0","leadFile":"Hoe_(raw_fish).jpg","views":613,"langs":["az","es","fr","gl","hu","id","it","ja","jv","kk","ko","ms","nl","pl","ru","tr","uk","zh"],"langNames":{"az":"Hve","es":"Hoe","fr":"Hoe (cuisine)","gl":"Hoe","hu":"Hö","id":"Hoe","it":"Hoe (gastronomia)","ja":"フェ","jv":"Hoé","kk":"Хве","ko":"회","ms":"Hoe (makanan)","nl":"Hoe (Koreaans gerecht)","pl":"Hoe (potrawa)","ru":"Хве","tr":"Hoe","uk":"Хе (страва)","zh":"膾 (韓國)"}},{"title":"Andong jjimdak","name":"Andong jjimdak","country":"South Korea","region":"South Korean chicken","url":"https://en.wikipedia.org/wiki/Andong_jjimdak","ingredients":["Chicken"],"prepSummary":"Since Andong-jjimdak is cooked over high heat, it has less fat and can have various tastes by adding diverse ingredients according to recipe. It is popular among students and blue-collar workers due to the abundant portions compared to the price (generally around 20,000 won). Andong-jjimdak is also considered a nutritious dish due to the high protein content from the chicken, and various vitamins provided by the vegetables in the dish. Cellophane noodles are soaked in water. The cooked chicken is simmered with a sauce made from ganjang, mullyeot (물엿, syrup-like condiment), sugar, and pepper in the broth.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/17/Andong-jjimdak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Korean Culture and Information Service","licence":"KOGL Type 1","leadFile":"Andong-jjimdak.jpg","views":10817,"langs":["es","fr","jv","ko","ms","pa","vi"],"langNames":{"es":"Andong jjimdak","fr":"Andong jjimdak","jv":"Andong jjimdak","ko":"안동찜닭","ms":"Andong jjimdak","pa":"ਅੰਡੋਂਗ ਜਿਮਡਕ","vi":"Andong jjimdak"}},{"title":"Buldak","name":"Buldak","country":"South Korea","region":"South Korean chicken","url":"https://en.wikipedia.org/wiki/Buldak","ingredients":["Chicken"],"prepSummary":"Buldak refers to the concept of Korean spicy chicken, not a specific food or dish. It usually can be grilled or deep-fried using bite-sized chicken pieces, and is served with a spicy sauce usually including gochugaru (chili powder), gochujang (chili paste), soy sauce, jocheong (starch syrup), garlic, and ginger. Chili powder made from Cheongyang chili pepper is preferred as it is spicier than regular chili powder used in Korean recipes. Sliced garae-tteok (rice cakes) and melted cheese are common additions to the dish. Mild side dishes such as gyeran-jjim (steamed eggs) or boiled nurungji (scorched rice) are often served with buldak to help counteract the spiciness.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Korean_barbeque-Buldak-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"by ~Nisa at Flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_barbeque-Buldak-01.jpg","views":85727,"langs":["ar","de","es","fa","fr","jv","ko","pa","zh"],"langNames":{"ar":"بولداك","de":"Buldak","es":"Buldak","fa":"بولداک","fr":"Buldak","jv":"Buldak","ko":"불닭","pa":"ਬੁਲਡਾਕ","zh":"火辣鸡"}},{"title":"Dak-ttongjip","name":"Dak-ttongjip","country":"South Korea","region":"Daegu","url":"https://en.wikipedia.org/wiki/Dak-ttongjip","ingredients":["Chicken gizzards"],"course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Dak-ttongjip.jpg/960px-Dak-ttongjip.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chun Yip So","licence":"CC BY 2.0","leadFile":"Dak-ttongjip.jpg","views":3796,"langs":["jv","ko"],"langNames":{"jv":"Dak-ttongjip","ko":"닭똥집"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hangwa","name":"Hangwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Hangwa","prepSummary":"한과(韓菓)는 한국의 전통 과자를 두루 일컫는 말이다. 조과(造果)라고도 하며, 과정류(果飣類)로도 부른다. 주로 곡물가루나, 과일, 식용 가능한 뿌리나 잎에 꿀, 엿, 설탕 등으로 달콤하게 만들어 후식이나 간식으로 먹는다. 유과의 일종도 한과(漢菓)라 부르는데, 원래는 이쪽이 맞는 말이다. 서울의 예전 말이 한양(漢陽), 한강의 한자가 漢江 인 것과 마찬가지다. 한과를 韓菓라 쓰기 시작한 건 비교적 최근의 일이다. 경상남도 의령군 칠곡면의 대표적인 특산물이다. 의령 한과는 칠곡면 자굴산자락에서 만들어진다. 자굴산 기슭의 맑고 깨끗한 물과 공기 땅에서오염되지 않은 땅에서 재배한 농산물과 조청이 함께 어우러져 만들어지는 것이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Hangwa.jpg/960px-Hangwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Hangwa.jpg","views":12264,"langs":["az","es","fr","hu","id","it","ja","jv","ko","pl","pt","ru","tr","zh"],"langNames":{"az":"Xanqva","es":"Hangwa","fr":"Hangwa","hu":"Hangva","id":"Hangwa","it":"Hangwa","ja":"韓菓","jv":"Hangwa","ko":"한과","pl":"Hangwa","pt":"Hangwa","ru":"Хангва","tr":"Hangwa","zh":"韩菓"},"sourceLanguage":"ko"},{"title":"Dasik","name":"Dasik","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Dasik","ingredients":["honey"],"prepSummary":"다식(茶食)은 한국 요리에서 후식으로 먹는 과자이다. 한과의 한 종류로, 대개 차와 함께 곁들여 먹는다. 곡물이나 땅콩, 약초 등을 곱게 가루 내어 녹말이나 꿀과 함께 반죽해 만든다. 다식을 만들 때에는 쌀가루와 꿀을 섞어 반죽한 뒤 다식판에 눌러 모양을 낸다. 다식판은 여러 가지 전통 문양을 새겨 다식 표면에 찍어내는 도구로, 다양한 무늬를 표현하는 데 사용된다. 반죽할 때에는 설탕물을 더해 꿀과 비슷한 농도로 맞춘 뒤 함께 버무리기도 한다.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Hangeul_Letters_Exhibition_23.jpg/960px-Hangeul_Letters_Exhibition_23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KOREA.NET","licence":"CC BY-SA 2.0","leadFile":"Hangeul_Letters_Exhibition_23.jpg","views":5636,"langs":["ar","bg","es","hu","id","jv","ko","ms","vi"],"langNames":{"ar":"داسيك","bg":"Дасик","es":"Dasik","hu":"Tasik","id":"Dasik","jv":"Dasik","ko":"다식","ms":"Dasik","vi":"Dasik"},"sourceLanguage":"ko"},{"title":"Gwapyeon","name":"Gwapyeon","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Gwapyeon","ingredients":["Fruits","honey"],"prepSummary":"Fruits with a sweet-tart flavor and higher pectin content, such as Korean cherry, Chinese quince, apricot, mountain hawthorn, bokbunja, Oriental cherry, bog blueberry and magnolia berry are preferred for making gwapyeon. The jelly can be made by boiling any of the above fruits in water, sieving it, then adding honey and simmering it for a long time on low heat. Starch, agar, or other gelling agents can be used as a time-saver. Boiled fruit juice is then cooled in a mold until it solidifies.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/KOCIS_Korea_Hanbok_Symposium_0402_03_%288630794458%29.jpg/960px-KOCIS_Korea_Hanbok_Symposium_0402_03_%288630794458%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service (Jeon Han)","licence":"CC BY-SA 2.0","leadFile":"KOCIS_Korea_Hanbok_Symposium_0402_03_(8630794458).jpg","views":2156,"langs":["hu","ko"],"langNames":{"hu":"Kvaphjon","ko":"과편"}},{"title":"Jeonggwa","name":"Jeonggwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Jeonggwa","ingredients":["Edible fruits","roots","or seeds","honey","mullyeot","or sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/6/67/Geumgyul_jeonggwa_%28kumquat_sweet%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"오서현","licence":"CC BY 2.5","leadFile":"Geumgyul_jeonggwa_(kumquat_sweet).jpg","views":3896,"langs":["es","hu","id","ko","pt"],"langNames":{"es":"Jeonggwa","hu":"Csonggva","id":"Jeonggwa","ko":"정과","pt":"Jeonggwa"}},{"title":"Maejap-gwa","name":"Maejap-gwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Maejap-gwa","prepSummary":"Wheat flour is kneaded with ginger juice and water, then rolled into a flat sheet. The sheet is then cut into small rectangles with three slits in the middle, and the end of each piece is put through the middle slit.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Maejap-gwa.jpg/960px-Maejap-gwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"삼삶스토리","licence":"CC BY 4.0","leadFile":"Maejap-gwa.jpg","views":1708,"langs":["es","ko"],"langNames":{"es":"Maejakgwa","ko":"매잡과"}},{"title":"Suksil-gwa","name":"Suksil-gwa","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Suksil-gwa","ingredients":["Chestnuts","jujube","ginger"],"photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/%EC%88%99%EC%8B%A4%EA%B3%BC.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"june20y","licence":"CC BY 4.0","leadFile":"숙실과.jpg","views":842,"langs":["es","hu","ko"],"langNames":{"es":"Suksilgwa","hu":"Szuksilgva","ko":"숙실과"}},{"title":"Yeot","name":"Yeot","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Yeot","ingredients":["bap (cooked rice)","yeotgireum (powdered barley malt)"],"prepSummary":"엿은 한국의 전통 과자이다. 곡식에 엿기름을 섞어 당화시켜 오랜 시간 솥에 졸여서 만든다. 원료는 찹쌀, 멥쌀, 옥수수, 조, 고구마 등이다. 고려시대 이전부터 사용된 것으로 추정된다. 그리고 옛날에는 엿을 반으로 잘라 구멍이 몇개인지 세어보고 가장 많은 사람이 이기는 엿치기라는 놀이도 있었다.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Yeot_3.jpg/960px-Yeot_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Yeot_3.jpg","views":14673,"langs":["az","es","hu","hy","id","it","ja","jv","ko","ms","pt","ru"],"langNames":{"az":"Yot","es":"Yeot","hu":"Jot","hy":"Յոտ","id":"Yeot","it":"Yeot","ja":"飴 (韓国)","jv":"Yeot","ko":"엿","ms":"Yeot","pt":"Yeot","ru":"Ёт"},"sourceLanguage":"ko"},{"title":"Yeot-gangjeong","name":"Yeot-gangjeong","country":"South Korea","region":"Hangwa","url":"https://en.wikipedia.org/wiki/Yeot-gangjeong","ingredients":["Toasted seeds","nuts","beans","or puffed grains","mullyeot (rice syrup)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Ttangkong-yeotgangjeong_%28peanut_yeotgangjeong%29.jpg/960px-Ttangkong-yeotgangjeong_%28peanut_yeotgangjeong%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Ttangkong-yeotgangjeong_(peanut_yeotgangjeong).jpg","views":3124,"langs":["ko"],"langNames":{"ko":"엿강정"}},{"title":"Korean alcoholic beverages","name":"Korean alcoholic beverages","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Korean_alcoholic_beverages","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Hyewon-Jusageobae.jpg/960px-Hyewon-Jusageobae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shin Yun-bok","licence":"Public domain","leadFile":"Hyewon-Jusageobae.jpg","views":16773,"langs":["bn","ca","es","hu","hy","id","ja","ko","ru","zh"],"langNames":{"bn":"কোরীয় অ্যালকোহলযুক্ত পানীয়","ca":"Begudes alcohòliques coreanes","es":"Bebidas alcohólicas coreanas","hu":"Koreai alkoholos italok","hy":"Կորեական ալկոհոլային խմիչքներ","id":"Minuman beralkohol Korea","ja":"伝統酒","ko":"전통주","ru":"Корейские алкогольные напитки","zh":"韩国酒文化"}},{"title":"Baekse-ju","name":"Baekse-ju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Baekse-ju","prepSummary":"백세주(百歲酒)는 국순당에서 1992년부터 주조하는 한국의 발효술이며, 이 가운데 다양한 허브, 인삼으로 맛을 낸다. 백세주는 전통적인 방식으로 양조하며 오미자, 산수유, 미량의 인삼 등을 넣어 감미로운 맛을 낸다. 백세주라는 이름은 이 술을 마시면 백세까지도 살 수 있다해서 붙여졌다. 백세주는 구이나 매운 음식과 함께 곁들여 먹기도 하며, 소주나 맥주에 비해 고풍적인 술로 간주된다. 알코올 도수는 13도. 2024년에 \"백 년을 잇는 향기\"라는 컨셉으로 리뉴얼을 실시했다. 백세주의 제법과 원료는 유지하고, 재료 배합을 조정해 맛과 향이 산뜻하게 바뀌었다. 병과 라벨 디자인 등도 변화해 새로운 백 년을 이어간다는 포부를 담았다.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b4/Korean.drink-Baeseju-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"[1]","licence":"CC BY-SA 2.0","leadFile":"Korean.drink-Baeseju-02.jpg","views":4478,"langs":["es","fr","ja","ko","ru","zh"],"langNames":{"es":"Baekseju","fr":"Baekseju","ja":"百歳酒","ko":"백세주","ru":"Пэкседжу","zh":"百岁酒"},"sourceLanguage":"ko"},{"title":"Beopju","name":"Beopju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beopju","prepSummary":"Gyodong-beopju is brewed from September to April. It is made only with glutinous rice, nuruk (dried fermentation starter) made of wheat, and water. Water quality should be considered, and the process begins with boiling and cooling the water. Some recipes add goji root to the glutinous rice and nuruk to create the liquor base.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1c/Gyodong_beopju.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Michael Sean Gallagher","licence":"CC BY-SA 2.0","leadFile":"Gyodong_beopju.jpg","views":2214,"langs":["ko","pl","ru"],"langNames":{"ko":"법주","pl":"Beopju","ru":"Бопджу"}},{"title":"Bokbunja-ju","name":"Bokbunja-ju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bokbunja-ju","prepSummary":"복분자주(覆盆子酒)는 복분자를 증류식 소주에 첨가하여 향을 입혀 만든 희석식 담금주이자 과실주로 서양식 리큐르 개념에 가깝다. 야생 및 재배된 블랙 라즈베리로 만든 한국의 과일술이다. 전통적으로는 한국 종인 복분자(Rubus coreanus)이지만, 요즘에는 주로 북미가 원산지인 산딸기(Rubus occidentalis)가 한국에서 널리 재배되고 있다. 이 음료는 전라북도 고창군, 전라남도 담양, 대한민국 제주도에서 생산된다. 열매를 물로 발효시켜 만든다. 일부 품종에는 쌀과 영지버섯 추출물도 포함되어 있다. 복분자주는 짙은 붉은 색이며 적당히 달콤하다. 잘 익은 과일의 향이 올라오고 신맛이 적다. 씁쓸한 맛이 음식과 잘 어울린다. 부드러운 탄닌이 혀를 자극한다. 브랜드에 따라 알코올 도수는 15%에서 19% 사이이다. 건강에 좋고 남성의 정력을 증진시키는 것으로 여겨진다. 2008년부터 국내 과학자들은 복분자주 생산 부산물인 복분자 종자 활용 방안을 모색해왔다. 탄화된 종자는 폐수에서 산업용 염료 제거를 위한 잠재적인 흡착제로 사용할 수 있다. 분류:한국의 술 분류:과실주","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Bokbunjaju.jpg/960px-Bokbunjaju.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pepelady","licence":"CC BY 4.0","leadFile":"Bokbunjaju.jpg","views":11079,"langs":["es","fr","ko","zh"],"langNames":{"es":"Pokpuncha chu","fr":"Bokbunja ju","ko":"복분자주","zh":"覆盆子酒"},"sourceLanguage":"ko"},{"title":"Cheongju (drink)","name":"Cheongju (drink)","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Cheongju_(drink)","prepSummary":"Cheongju is usually brewed in winter, between the months of November and March. Steamed rice mixed with nuruk (fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/Cheongju_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"미디어록","licence":"CC BY 4.0","leadFile":"Cheongju_5.jpg","views":8322,"langs":["de","es","fr","hu","id","it","ko","ru","zh"],"langNames":{"de":"Cheongju (Reiswein)","es":"Chongchu (vino)","fr":"Cheongju (boisson)","hu":"Jakcsu","id":"Cheongju (minuman)","it":"Cheongju (vino di riso)","ko":"청주 (술)","ru":"Чхонджу (напиток)","zh":"韩国清酒"}},{"title":"Dansul","name":"Dansul","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Dansul","prepSummary":"Steamed rice and/or glutinous rice is mixed with nuruk (fermentation starter), lightly pounded, and heated in water until the temperature reaches. It is left to ferment for several hours at, and sieved before served.","views":2425,"langs":["es","ja","ko","zh"],"langNames":{"es":"Dansul","ja":"タンスル","ko":"단술","zh":"朝鮮甘酒"}},{"title":"Gwaha-ju","name":"Gwaha-ju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Gwaha-ju","prepSummary":"과하주(過夏酒)는 한국 전통의 강화 미주이다. 정제된 미주 청주는 증류된 소주를 추가하여 강화시켜서 과하주를 만든다. 저명한 종류로는 보성군과 영광군의 강하주, 전북특별자치도 남원시의 신선주, 경기도 수원시의 약소주가 있다. 15세기 중반의 요리서 산가요록에서는 과하백주(過夏白酒)라고 했으며 1827년 백과사전집 임원경제지에서는 오향소주(五香燒酒)라고 했다.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/%EC%88%A0%EC%95%84%EC%9B%90_%EA%B3%BC%ED%95%98%EC%A3%BC_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"김안전","licence":"CC BY 4.0","leadFile":"술아원_과하주_1.jpg","views":2039,"langs":["ko"],"langNames":{"ko":"과하주"},"sourceLanguage":"ko"},{"title":"Insam-ju","name":"Insam-ju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Insam-ju","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Insamju_%28ginseng_liquor%29.jpg/960px-Insamju_%28ginseng_liquor%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Insamju_(ginseng_liquor).jpg","views":6009,"langs":["el","id","ko","zh"],"langNames":{"el":"Ίνσαμ-τζου","id":"Insam-ju","ko":"인삼주","zh":"人蔘酒"}},{"title":"Maesil-ju","name":"Maesil-ju","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Maesil-ju","prepSummary":"Plums are washed in cold water and dried on a tray for a day. Dried plums and soju are added to a sterilized glass or earthenware jug and infused for about 100 days. The fruits are then removed by sieving, and sugar is added to the plum wine.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Maesilju_%28plum_liquor%29_2.jpg/960px-Maesilju_%28plum_liquor%29_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Maesilju_(plum_liquor)_2.jpg","views":4418,"langs":["es","fr","ko"],"langNames":{"es":"Maesil-ju","fr":"Maesil-ju","ko":"매실주"}},{"title":"Makgeolli","name":"Makgeolli","country":"South Korea","region":"Korean alcoholic beverages","url":"https://en.wikipedia.org/wiki/Makgeolli","prepSummary":"Many mass-produced makgeolli are brewed with non-traditional manufactured fermentation starter instead of the traditional nuruk, and are diluted with water and contain additives such as aspartame. This gives the liquor sweetness without adding a fermentable carbohydrate, and thus increases shelf life.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Makgeolli_2.jpg/960px-Makgeolli_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Makgeolli_2.jpg","views":125883,"langs":["az","de","es","fa","fi","fr","hu","hy","id","it","ja","jv","ko","my","pl","pt","ro","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"az":"Makqolli","de":"Makgeolli","es":"Makgeolli","fa":"ماکولی","fi":"Makgeolli","fr":"Makgeolli","hu":"Makkolli","hy":"Մակոլի","id":"Makgeolli","it":"Makgeolli","ja":"マッコリ","jv":"Makgeolli","ko":"막걸리","my":"မက်ဂေါ်လီ","pl":"Makgeolli","pt":"Makgeolli","ro":"Makgeolli","ru":"Макколли","sv":"Makgeolli","th":"มักก็อลลี","tl":"Makgeolli","tr":"Makgeolli","uk":"Макколлі","vi":"Makgeolli","zh":"馬格利"}},{"title":"Jindallae-hwachae","name":"Jindallae-hwachae","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Jindallae-hwachae","prepSummary":"진달래화채는 진달래 꽃잎과 녹말가루를 이용해 만드는 화채의 일종이다. 수박화채가 여름에 마시는 음료라면 진달래화채는 삼짇날에 먹는 봄철 음료이다. 진달래 꽃잎에 녹말가루를 묻혀서 끓는 물에 살짝 데친다. 설탕이나 꿀을 더해 달게 만든 오미자즙에 진달래 꽃잎을 위에 띄워 낸다.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Jindallae-hwachae.jpg/960px-Jindallae-hwachae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Academy of Korean Studies","licence":"KOGL Type 1","leadFile":"Jindallae-hwachae.jpg","views":576,"langs":["es","fr","ko","zh"],"langNames":{"es":"Jindallae hwachae","fr":"Jindallae hwachae","ko":"진달래화채","zh":"金达莱花菜"},"sourceLanguage":"ko"},{"title":"Subak-hwachae","name":"Subak-hwachae","country":"South Korea","region":"Hwachae","url":"https://en.wikipedia.org/wiki/Subak-hwachae","ingredients":["Watermelon"],"prepSummary":"Watermelon is cut in half, and the interior flesh is either scooped out using a melon baller or cut into small pieces with a knife. Then, the seeds are removed. The hollowed watermelon rind may be cut decoratively and used as the serving bowl for the finished hwachae.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/Subak-hwachae.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dr 방원장","licence":"CC BY 4.0","leadFile":"Subak-hwachae.jpg","views":2376,"langs":["es","it","ja","ko","sk"],"langNames":{"es":"Subak hwachae","it":"Subak-hwachae","ja":"スバクファチェ","ko":"수박화채","sk":"Subak-hwačchä"}},{"title":"Korean tea","name":"Korean tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Korean_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Green_tea_1.jpg/960px-Green_tea_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"Green_tea_1.jpg","views":15326,"langs":["az","es","fr","hu","id","it","ja","ko","pt","tr","zh"],"langNames":{"az":"Koreya çayı","es":"Té coreano","fr":"Thé coréen","hu":"Koreai tea","id":"Teh Korea","it":"Tè coreano","ja":"韓国の茶","ko":"전통차","pt":"Chá coreano","tr":"Kore çayı","zh":"朝鮮傳統茶"}},{"title":"Arrowroot tea","name":"Arrowroot tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Arrowroot_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7b/Chikcha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"측천문후","licence":"CC BY 4.0","leadFile":"Chikcha.jpg","views":6673,"langs":["id","ko","pt"],"langNames":{"id":"Teh garut","ko":"칡차","pt":"Chá de araruta"}},{"title":"Barley tea","name":"Barley tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Barley_tea","prepSummary":"보리차는 볶은 겉보리를 넣고 끓인 차이다. 경상도에서는 오찻물, 혹은 오찬물이라고도 한다.고소한 맛이 나는 전통차로서 맥다(麥茶)나 맥차(麥茶)라고도 부른다. 한국·중국·일본 등에서 주로 마신다. 한국에서는 한 해 내내 찬 물이나 뜨거운 물 대신 마시고, 일본에서는 주로 여름에 찬 음료로 마신다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Boricha_%28barley_tea%29.jpg/960px-Boricha_%28barley_tea%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Boricha_(barley_tea).jpg","views":69873,"langs":["am","ar","az","de","es","fa","fi","fr","he","id","ja","jv","ko","lt","ms","pl","pt","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"am":"ገብስ ሻይ","ar":"شاي الشعير","az":"Arpa çayı","de":"Gerstentee","es":"Té de cebada","fa":"موگی‌چا","fi":"Ohratee","fr":"Thé d'orge","he":"תה שעורה","id":"Teh barli","ja":"麦茶","jv":"Téh barlé","ko":"보리차","lt":"Miežių arbata","ms":"Boricha","pl":"Herbata jęczmienna","pt":"Chá de cevada","ru":"Ячменный чай","sv":"Kornte","th":"ชาข้าวบาร์เลย์","tl":"Boricha","tr":"Arpa çayı","uk":"Ячмінний чай","vi":"Trà lúa mạch","zh":"麥茶"},"sourceLanguage":"ko"},{"title":"Brown rice green tea","name":"Brown rice green tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Brown_rice_green_tea","prepSummary":"In Korea, hyeonmi-nokcha is made by blending jeungje-cha (green tea that was steamed, not roasted, before being dried) leaves and roasted brown rice. Popular in both the loose and tea bag forms, brown rice green tea varieties are produced by Hankook Tea and Sulloc Tea.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Hyeonmi-nokcha_2.jpg/960px-Hyeonmi-nokcha_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Postcol","licence":"CC BY-SA 4.0","leadFile":"Hyeonmi-nokcha_2.jpg","views":2197,"langs":["ja","ko"],"langNames":{"ja":"玄米緑茶","ko":"현미녹차"}},{"title":"Brown rice tea","name":"Brown rice tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Brown_rice_tea","prepSummary":"This tea is prepared by infusing roasted brown rice in boiling water. Brown japonica rice is typically used in Korea. Rice grains may be strained before serving. The beverage may range from pale yellow to light golden brown in color. Pre-roasted rice used to make hyenomi-cha is available commercially in groceries, traditional markets, and supermarkets in Korea and Korean groceries overseas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Hyeonmicha.jpg/960px-Hyeonmicha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Hyeonmicha.jpg","views":6454,"langs":["de","es","hy","id","ja","jv","ko","ms","ru","tl","vi"],"langNames":{"de":"Hyeonmicha","es":"Té de arroz integral","hy":"Հյոնմիչա","id":"Teh beras merah","ja":"玄米茶 (ハーブティ)","jv":"Tèh beras soklat","ko":"현미차","ms":"Hyeonmi cha","ru":"Хёнмичха","tl":"Hyeonmi cha","vi":"Nước gạo rang"}},{"title":"Buckwheat tea","name":"Buckwheat tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Buckwheat_tea","prepSummary":"Buckwheat is husked, cooked, and dried then pan-fried without oil. For one part of buckwheat, ten parts of water are used. of roasted buckwheat is added to water and infused for 2–4 minutes.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Memil-cha_%28buckwheat_tea%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"whdtns","licence":"CC BY 2.0 kr","leadFile":"Memil-cha_(buckwheat_tea).jpg","views":21969,"langs":["es","fr","ja","ko","ru","th","zh"],"langNames":{"es":"Memil-cha","fr":"Thé de sarrasin","ja":"そば茶","ko":"메밀차","ru":"Гречишный чай","th":"ชาโซบะ","zh":"蕎麥茶"}},{"title":"Chrysanthemum tea","name":"Chrysanthemum tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Chrysanthemum_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Chrysanthemum_tea.JPG/960px-Chrysanthemum_tea.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taman Renyah","licence":"CC BY-SA 3.0","leadFile":"Chrysanthemum_tea.JPG","views":38154,"langs":["de","el","es","fa","fr","hy","id","ja","ko","lo","ms","ru","th","vi","zh"],"langNames":{"de":"Chrysanthemen-Tee","el":"Τσάι χρυσανθέμων","es":"Té de crisantemo","fa":"چای گل داودی","fr":"Thé de chrysanthème","hy":"Քրիզանթեմի թեյ","id":"Teh bunga krisan","ja":"菊花","ko":"국화차","lo":"ນ້ຳດອກເບນຈະມາດ","ms":"Teh bunga kekwa","ru":"Хризантемовый чай","th":"น้ำเก๊กฮวย","vi":"Trà hoa cúc","zh":"菊花茶"}},{"title":"Cinnamon tea","name":"Cinnamon tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Cinnamon_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/8/85/Glass_of_cinnamon_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Turki Al-Fassam from Kuwait","licence":"CC BY 2.0","leadFile":"Glass_of_cinnamon_tea.jpg","views":5297,"langs":["fa","id","ko"],"langNames":{"fa":"چای دارچین","id":"Teh kayu manis","ko":"계피차"}},{"title":"Compressed tea","name":"Compressed tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Compressed_tea","prepSummary":"In ancient China, compressed teas were usually made with thoroughly dried and ground tea leaves that were pressed into various bricks or other shapes, although partially dried and whole leaves were also used. Some tea bricks were also mixed with binding agents such as flour, blood, or manure to better preserve their form so they could withstand physical use as currency. Newly formed tea bricks were then left to cure, dry, and age prior to being sold or traded. Tea bricks were preferred in Asian trade prior to the 19th century, since they were more compact and less susceptible to physical damage than loose leaf tea.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Zhuan_cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Fasi","licence":"CC BY 2.5","leadFile":"Zhuan_cha.jpg","views":29395,"langs":["ar","cs","es","fr","hy","ja","ko","lt","nl","ru","th","tr","uk","zh"],"langNames":{"ar":"شاي مضغوط","cs":"Lisovaný čaj","es":"Té prensado","fr":"Brique de thé","hy":"Սեղմված թեյ","ja":"緊圧茶","ko":"고형차","lt":"Presuota arbata","nl":"Theeblok","ru":"Прессованный чай","th":"ชาอัด","tr":"Çay tuğlası","uk":"Цегельний чай","zh":"紧压茶"}},{"title":"Corn tea","name":"Corn tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Corn_tea","prepSummary":"옥수수차는 옥수수 알을 볶아 끓여 만드는 한국의 전통 차이다. 옥수수차를 끓이기 위해서는 우선 옥수수 알을 말려서 갈색이 될 때까지 볶는다. 볶은 옥수수를 끓는 물에서 물의 빛깔이 황색이 될때까지 우려낸다. 우려낸 물을 차로 마신다. 같은 곡물차인 보리차에서 약간 쓴 맛이 난다면 옥수수차는 단 맛이 난다. 그러나 단맛을 더 내고 싶다면 설탕 등을 첨가해 마실 수도 있다. 흔히 사용되는 옥수수는 강원도 강릉에서 자라는 강냉이라 불리는 종류이다. 따라서 해당 품종이 많이 자라는 강원도 지역에서 옥수수차가 인기가 있다. 간단히 끓일 수 있으나 티백 형태로도 판매된다. 대한민국에서는 차음료가 유행하면서 옥수수차 음료가 출시되기도 하였다.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Oksusu-cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"연두씨네","licence":"CC BY 4.0","leadFile":"Oksusu-cha.jpg","views":12839,"langs":["de","es","hy","id","ja","jv","ko","ms","ru","sv","tl","uk","zh"],"langNames":{"de":"Maistee","es":"Té de maíz","hy":"Եգիպտացորեն թեյ","id":"Teh jagung","ja":"トウモロコシ茶","jv":"Tèh jagung","ko":"옥수수차","ms":"Teh jagung","ru":"Оксусу чха","sv":"Majste","tl":"Mais tsa","uk":"Оксусу чха","zh":"玉米茶"},"sourceLanguage":"ko"},{"title":"Dabang","name":"Dabang","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Dabang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Hakrim_Dabang_02.jpg/960px-Hakrim_Dabang_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seefooddiet","licence":"CC BY-SA 4.0","leadFile":"Hakrim_Dabang_02.jpg","views":6647,"langs":["bn","fr","ko","ms","pt"],"langNames":{"bn":"দাবাং","fr":"Dabang","ko":"다방","ms":"Dabang","pt":"Dabang"}},{"title":"Dohwa-cha","name":"Dohwa-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Dohwa-cha","prepSummary":"Dohwa-cha can be prepared with of dried peach blossoms boiled in water. The flowers are harvested during the springtime, dried in shade, and kept in a paper bag. Stamens are removed before being dried. Dohwa-cha usually comes pre-made. It is recommended to steep the buds for 5 to 10 min after adding to water.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/00/Dohwa-cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"신사임당","licence":"CC BY 2.0 kr","leadFile":"Dohwa-cha.jpg","views":737,"langs":["fa","ko","vi"],"langNames":{"fa":"دوهوا-چا","ko":"도화차","vi":"Trà hoa đào"}},{"title":"Doncha","name":"Doncha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Doncha","prepSummary":"A lump of doncha, about, can be steeped in of hot water for five to ten minutes. The tea lump is often roasted on both sides over low heat before consumption. Roasting helps with sterilization of the tea leaves, as well as the development of a unique aroma and flavor.","views":2164,"langs":["jv","ko"],"langNames":{"jv":"Doncha","ko":"돈차"}},{"title":"Ginseng tea","name":"Ginseng tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Ginseng_tea","prepSummary":"Ginseng roots are often ground or powdered but also can be soaked to make an extract or herbal tincture. Either fresh ginseng or red ginseng can be used.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/Insam-cha_and_yugwa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mighty Travels","licence":"CC BY 2.0","leadFile":"Insam-cha_and_yugwa.jpg","views":34084,"langs":["id","ko"],"langNames":{"id":"Teh ginseng","ko":"인삼차"}},{"title":"Goji tea","name":"Goji tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Goji_tea","prepSummary":"Tea using berries is prepared with around of dried goji berries simmered in two cups of water, with various possible flavorings or sweeteners added. Leaf tea may be prepared with around of dried leaves infused in a cup of hot water.","views":4142,"langs":["id","ko"],"langNames":{"id":"Teh goji","ko":"구기차"}},{"title":"Green tea","name":"Green tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Green_tea","prepSummary":"In 2013, global production of green tea was approximately 1.7 million tonnes, with a forecast to double in volume by 2023. As of 2015, China provided 80% of the world's green tea market, leading to its green tea exports rising by 9% annually, while exporting 325,000 tonnes in 2015.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Green_tea_3_appearances.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alessandro Martini","licence":"CC0","leadFile":"Green_tea_3_appearances.jpg","views":225676,"langs":["af","ar","as","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","ko","lt","lv","ml","mr","ms","my","nb","ne","nl","or","pa","pl","pt","ro","ru","si","sk","sl","sr","sv","ta","te","th","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Groen tee","ar":"شاي أخضر","as":"গ্ৰীণ টী","az":"Yaşıl çay","bg":"Зелен чай","ca":"Te verd","cs":"Zelený čaj","cy":"Te gwyrdd","da":"Grøn te","de":"Grüner Tee","el":"Πράσινο τσάι","es":"Té verde","et":"Roheline tee","eu":"Te berde","fa":"چای سبز","fi":"Vihreä tee","fr":"Thé vert","gl":"Té verde","ha":"Green tea (Shayi)","he":"תה ירוק","hi":"हरी चाय","hr":"Zeleni čaj","hu":"Zöld tea","hy":"Կանաչ թեյ","id":"Teh hijau","it":"Tè verde","ja":"緑茶","jv":"Tèh ijo","ka":"მწვანე ჩაი","kk":"Көк шай","ko":"녹차","lt":"Žalioji arbata","lv":"Zaļā tēja","ml":"ഗ്രീൻ ടീ","mr":"हरित चहा","ms":"Teh hijau","my":"လက်ဖက်စိမ်းရည်","ne":"हरियो चिया","nl":"Groene thee","nb":"Grønn te","or":"ଗ୍ରୀନ ଟି","pa":"ਹਰੀ ਚਾਹ (ਗਰੀਨ ਟੀ)","pl":"Herbata zielona","pt":"Chá verde","ro":"Ceai verde","ru":"Зелёный чай","si":"හරිත තේ","sk":"Zelený čaj","sl":"Zeleni čaj","sr":"Zeleni čaj","sv":"Grönt te","ta":"பசும் தேநீர்","te":"గ్రీన్ టీ","th":"ชาเขียว","tr":"Yeşil çay","uk":"Зелений чай","ur":"ہری چائے","uz":"Koʻk choy","vi":"Trà xanh","zh":"綠茶"}},{"title":"Jaekseol tea","name":"Jaekseol tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Jaekseol_tea","prepSummary":"잭살차 또는 잭설차는 경상남도 하동군에서 생산되는 전통 홍차이다. 이름은 ‘작설’의 하동지방 방언에서 유래하였다. 비상상비약으로 이용되기도 하였다. 일반적인 홍차가 대엽종(大葉種, 큰 잎)인데 반해 소엽종(小葉種, 작은 잎)의 차나무로 만들기 때문에 쓴맛이 다소 약하다. 음식 칼럼니스트 황교익은 \"녹차와 홍차의 중간맛으로, 단맛 구수한 맛 싸한 향이 매력적\"이라고 평가하였다. 맛의 방주에 등재되어 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0d/Jaekseol-cha_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TV하동OBN열린방송","licence":"CC BY 2.0 kr","leadFile":"Jaekseol-cha_2.jpg","views":599,"langs":["ko"],"langNames":{"ko":"잭살차"},"sourceLanguage":"ko"},{"title":"Kelp tea","name":"Kelp tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Kelp_tea","views":18479,"langs":["id","ja","ko","ru","th"],"langNames":{"id":"Teh kelp","ja":"昆布茶","ko":"다시마차","ru":"Кобутя","th":"ชาคมบุ"}},{"title":"Korean tea ceremony","name":"Korean tea ceremony","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Korean_tea_ceremony","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Korean_tea_ceremony_DSC04095.jpg/960px-Korean_tea_ceremony_DSC04095.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mai-Linh Doan","licence":"CC BY-SA 1.0","leadFile":"Korean_tea_ceremony_DSC04095.jpg","views":7137,"langs":["az","es","fa","hu","id","it","ja","jv","ko","ru","vi","zh"],"langNames":{"az":"Koreya çay mərasimi","es":"Ceremonia coreana del té","fa":"مراسم چای کره‌ای","hu":"Koreai teaceremónia","id":"Upacara teh Korea","it":"Darye","ja":"茶礼 (韓国)","jv":"Upacara tèh (Koréa)","ko":"다례","ru":"Чайная культура Кореи","vi":"Trà lễ Triều Tiên","zh":"朝鮮茶禮"}},{"title":"Lotus tea","name":"Lotus tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Lotus_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Lotus_flower_tea.jpg/960px-Lotus_flower_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"활빈당","licence":"CC BY 2.0 kr","leadFile":"Lotus_flower_tea.jpg","views":6795,"langs":["id","ja","jv","ko","pt","zh"],"langNames":{"id":"Teh teratai","ja":"蓮茶","jv":"Tèh teraté","ko":"연차 (음식)","pt":"Chá de lótus","zh":"荷葉茶"}},{"title":"Maehwa-cha","name":"Maehwa-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Maehwa-cha","prepSummary":"매화차(梅花茶)는 말린 매화꽃을 뜨거운 물에 스며들게 한 한국의 전통차이다. 봄 초에 매실 열매의 일부를 골라 말린 다음 꿀에 보존시킨다. 찻주전자에 10개의 꽃과 함께 대접되며 50ml의 뜨거운 물을 붓는다. 이 차는 1~2분 정도 담근 다음 즐겨마신다.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Maehwa-cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"koreajeon","licence":"CC BY 4.0","leadFile":"Maehwa-cha.jpg","views":1373,"langs":["ko"],"langNames":{"ko":"매화차"},"sourceLanguage":"ko"},{"title":"Maesil-cha","name":"Maesil-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Maesil-cha","prepSummary":"Most commonly, maesil-cha is made by mixing maesil-cheong (plum syrup) with hot or cold water. The extract is kept in a glass container in a cool area, and mixed with hot water to make tea. Plum tea made with smoked plums are usually called omae-cha (\"smoked plum tea\").","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Korean_beverage-Maesil_cha-01.jpg/960px-Korean_beverage-Maesil_cha-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"shootages","licence":"CC BY 2.0","leadFile":"Korean_beverage-Maesil_cha-01.jpg","views":4298,"langs":["fa","ko"],"langNames":{"fa":"می شیل-چا","ko":"매실차"}},{"title":"Mint tea (herbal tea)","name":"Mint tea (herbal tea)","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Mint_tea_(herbal_tea)","prepSummary":"박하차(薄荷茶)는 박하나 페퍼민트 등 박하속 식물의 잎을 우려 만든 차이다. 한국의 전통차인 박하차는 박하 잎을 우려 만들었으며, 서양에서는 페퍼민트 잎을 우려 만든 페퍼민트차(茶)나 스피어민트 잎을 우려 만든 스피어민트차(茶)를 즐겨 마신다. 상쾌한 향과 청량감 있는 맛이 특징이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Peppermint_tea_2.jpg/960px-Peppermint_tea_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"congerdesign","licence":"CC0","leadFile":"Peppermint_tea_2.jpg","views":29750,"langs":["ar","cs","es","fa","ko","pt","zh"],"langNames":{"ar":"شاي النعناع","cs":"Mátový čaj","es":"Té de menta","fa":"چای نعنا (دم‌نوش)","ko":"박하차","pt":"Chá de hortelã","zh":"薄荷茶"},"sourceLanguage":"ko"},{"title":"Mogwa-cha","name":"Mogwa-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Mogwa-cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Mogwa-cha_1.jpg/960px-Mogwa-cha_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Scudsvlad","licence":"CC BY-SA 4.0","leadFile":"Mogwa-cha_1.jpg","views":2562,"langs":["es","fa","ko","uk"],"langNames":{"es":"Mogwacha","fa":"موگوا-چا","ko":"모과차","uk":"Могва-ча"}},{"title":"Mushroom tea","name":"Mushroom tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Mushroom_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Mushroom_tea.JPG/960px-Mushroom_tea.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GreenZeb","licence":"CC BY-SA 3.0","leadFile":"Mushroom_tea.JPG","views":31271,"langs":["id","ko","pt"],"langNames":{"id":"Teh jamur","ko":"버섯차","pt":"Chá de cogumelos"}},{"title":"Ogwa-cha","name":"Ogwa-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Ogwa-cha","views":436,"langs":["bn","el","es","ko"],"langNames":{"bn":"ওগোয়া-চা","el":"Όγκουα-τσα","es":"Ogwacha","ko":"오과차"}},{"title":"Persimmon leaf tea","name":"Persimmon leaf tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Persimmon_leaf_tea","prepSummary":"Young leaves are picked in May or June, washed, and dried for two to three days in shade. Dried leaves are usually cut into small pieces and steamed, and dried again. To make the tea, of the dried leaves are brewed for 15 minutes in of water which was boiled and cooled to.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/34/Gamnip-cha_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"은국","licence":"CC BY 4.0","leadFile":"Gamnip-cha_2.jpg","views":2336,"langs":["fr","ko"],"langNames":{"fr":"Thé de feuilles de plaqueminier","ko":"감잎차"}},{"title":"Pine needle tea","name":"Pine needle tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Pine_needle_tea","prepSummary":"솔잎차는 소나무속(Pinus) 식물의 바늘잎을 우려 만든 전통차이다. 소나무(P. densiflora)나 만주곰솔(P. tabuliformis) 잎을 우린 것은 솔잎차 또는 송엽다(松葉茶)라 부르며, 잣나무(P. koraiensis) 잎을 우린 것은 잣잎차 또는 백엽다(柏葉茶)라 부른다. 북아메리카에서는 스트로브잣나무(P. strobus) 잎으로 차를 우리기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1c/Sollip-cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"진득한 치즈케익 한입에 행복해하는 단순한 mukdori mukdori","licence":"CC BY 4.0","leadFile":"Sollip-cha.jpg","views":13073,"langs":["ja","ko","ru"],"langNames":{"ja":"松葉茶","ko":"솔잎차","ru":"Чай из сосновых иголок"},"sourceLanguage":"ko"},{"title":"Sejak","name":"Sejak","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Sejak","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Sejak_green_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"장미의 뜰","licence":"CC BY 2.0 kr","leadFile":"Sejak_green_tea.jpg","views":2064,"langs":["ko"],"langNames":{"ko":"두물차"}},{"title":"Sicklepod tea","name":"Sicklepod tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Sicklepod_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/Gyeolmyeongja-cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"sks2015","licence":"CC BY 4.0","leadFile":"Gyeolmyeongja-cha.jpg","views":4256,"langs":["ko"],"langNames":{"ko":"결명자차"}},{"title":"Ssanghwa-tang","name":"Ssanghwa-tang","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Ssanghwa-tang","prepSummary":"Ssanghwangtang was a herbal bath which was enjoyed in the morning and evening during the Joseon period, but is now consumed as a beverage. Precautions for use should be consulted with a doctor, pharmacist, etc.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Ssanghwacha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"허수자","licence":"CC BY 2.0 kr","leadFile":"Ssanghwacha.jpg","views":23780,"langs":["ko"],"langNames":{"ko":"쌍화탕"}},{"title":"Ssukcha","name":"Ssukcha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Ssukcha","prepSummary":"The preparation involves leaves of mugwort harvested around the dano month (5th day of the 5th month; usually around May and June in the Gregorian calendar). The leaves are washed, drained, chopped, and dried in a shaded area for 3‒10 days. Dried mugwort leaves are then roasted in a round-bottomed deokkeum-sot (cauldron for roasting tea).","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6c/Ssukcha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"이석분","licence":"CC BY 2.0 kr","leadFile":"Ssukcha.jpg","views":2533,"langs":["ko"],"langNames":{"ko":"쑥차"}},{"title":"Ŭisun","name":"Ŭisun","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/%C5%ACisun","leadFile":"ChoUi.jpg","views":558,"langs":["ko","pl"],"langNames":{"ko":"의순","pl":"Ch’oŭi Ŭisun"},"notFood":"a person"},{"title":"Ujeon","name":"Ujeon","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Ujeon","prepSummary":"우전차(雨前-)는 녹차의 종류 중 하나로, 24절기 중 하나인 곡우(穀雨) 전에 찻잎을 따서 만든 차를 말한다. 이른 봄 가장 먼저 딴 찻잎으로 만든 차라 하여 첫물차라고도 한다. 여린 찻잎으로 만들어 은은하고 순한 맛이 특징이다. 분류:녹차 분류:한국의 차","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d2/Ujeon_green_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"장미의 뜰","licence":"CC BY 2.0 kr","leadFile":"Ujeon_green_tea.jpg","views":1142,"langs":["ko"],"langNames":{"ko":"우전 (녹차)"},"sourceLanguage":"ko"},{"title":"Yellow tea","name":"Yellow tea","country":"China","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Yellow_tea","prepSummary":"黄茶是一种与绿茶的加工工艺相似但略有不同的茶，多了一道焖堆渥黄工序。焖堆后，叶已变黄，再经干燥制成，黄茶浸泡后是黄汤黄叶，属于轻发酵茶。名茶如湖南的君山银针等，浸泡后每叶都在杯中立着，“如刀山剑硭”。其它著名的黄茶还有：蒙顶黄芽、北港毛尖、鹿苑毛尖、霍山黄芽、沩江白毛尖、温州黄汤、皖西黄大茶、广东大叶青、海马宫茶。黃茶是中國六大茶類之一，也是中國非常重要的茶葉種類。","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6e/Yellow_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"sanaminha","licence":"CC BY 2.0 kr","leadFile":"Yellow_tea.jpg","views":28005,"langs":["ar","az","cs","de","es","et","fi","fr","he","hr","hy","id","it","ja","ko","lv","ms","nl","pl","pt","ro","ru","sk","sl","sr","sv","th","tr","uk","zh"],"langNames":{"ar":"شاي أصفر","az":"Sarı çay","cs":"Žlutý čaj","de":"Gelber Tee","es":"Té amarillo","et":"Kollane tee","fi":"Keltainen tee","fr":"Thé jaune","he":"תה צהוב","hr":"Žuti čaj","hy":"Դեղին թեյ","id":"Teh kuning","it":"Tè giallo","ja":"黄茶","ko":"황차","lv":"Dzeltenā tēja","ms":"Teh kuning","nl":"Gele thee","pl":"Herbata żółta","pt":"Chá amarelo","ro":"Ceai galben","ru":"Жёлтый чай","sk":"Žltý čaj","sl":"Rumeni čaj","sr":"Žuti čaj","sv":"Gult te","th":"ชาเหลือง","tr":"Sarı çay","uk":"Жовтий чай","zh":"黄茶"},"sourceLanguage":"zh"},{"title":"Yuja tea","name":"Yuja tea","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Yuja_tea","prepSummary":"Yuja tea can be made at home from scratch. The ingredients needed are citrus fruit (can be lemon or grapefruit) or yuzu, honey, and sugar. The first step is thoroughly clean the fruits. Next, cut the yuzu into thin slices and remove the seeds. Put the yuzu slices into a bowl, and mix with the honey and sugar. Lastly, put the mixture in a container and store it in a cool, dark area until the syrup is created (about six months). When ready, stir in 1-2 tablespoon of Yuja tea into hot water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Yujacha.jpg/960px-Yujacha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Yujacha.jpg","views":29604,"langs":["az","de","es","fr","id","ja","ko","pt","ru","uk","zh"],"langNames":{"az":"Yuca çayı","de":"Yujatee","es":"Té de yuja","fr":"Thé de yuja","id":"Teh yuja","ja":"柚子茶","ko":"유자차","pt":"Chá de yuja","ru":"Чай юджа","uk":"Чай юджа","zh":"柚子茶"}},{"title":"Yulmu-cha","name":"Yulmu-cha","country":"South Korea","region":"Korean tea","url":"https://en.wikipedia.org/wiki/Yulmu-cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Yulmucha_in_cup.jpg/960px-Yulmucha_in_cup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Yulmucha_in_cup.jpg","views":4580,"langs":["ko"],"langNames":{"ko":"율무차"}},{"title":"Galbi-jjim","name":"Galbi-jjim","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Galbi-jjim","ingredients":["Short ribs"],"prepSummary":"Ribs are cut to size and excess blood should be removed. Knife cuts are made in the meat to the bone, allowing the seasoning to seep in. Excess fat is removed from the ribs, either by cutting or removing after parboiling. Soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt, ginger juice, and sugar are mixed together with the ribs and are simmered in a large pot on a mid-flame. Cooking is done slowly while occasionally stirring. When the meat is almost cooked, additional seasoning is added with jujube, ginkgo nuts, carrots, and pine nuts, and it is brought back to a boil once again. Chestnuts, shiitake, and seogi mushrooms are added near the end of cooking.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Korean_cuisine-Galbijjim-06.jpg/960px-Korean_cuisine-Galbijjim-06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by Richy! at flickr","licence":"CC BY-SA 2.0","leadFile":"Korean_cuisine-Galbijjim-06.jpg","views":12980,"langs":["es","fr","id","jv","ko","vi"],"langNames":{"es":"Galbijjim","fr":"Galbi-jjim","id":"Galbi-jjim","jv":"Galbi-jjim","ko":"갈비찜","vi":"Galbi-jjim"}},{"title":"Gaphoe","name":"Gaphoe","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Gaphoe","prepSummary":"육회는 대한민국의 요리에서 회의 일종으로 흔히 채를 친 쇠고기를 익히지 않고, 갖은 양념으로 버무려 먹는 음식이다. 양념하지 않은 것은 육사시미라 불러 구분한다. 육회는 문자 그대로 '얇게 썰어 익히지 않은 고기'를 의미한다. 따라서 가장 엄격한 의미에서 이 용어는 양념 없이 먹기 위해 잘게 썬 모든 날고기 요리를 의미하지만, 구어적으로 육회는 양념한 날쇠고기 조각 요리를 의미한다. 요즘에는 비교적 드물지만, 육회는 모든 종류의 고기로 만들 수 있다. 다른 고기로 만든 육회는 고기의 출처를 명시하는데, 예를 들어 꿩육회는 꿩으로 만들고, 말육회는 말 고기로 만든다. 육회는 우둔살과 같은 기름기가 적은 부위로 가장 흔하게 만들지만, 더 부드러운 쇠고기 부위를 사용할 수도 있다. 쇠고기는 얇게 썰어 지방을 제거한다. 그런 다음 소금, 설탕, 참기름, 후추, 마늘로 양념한다. 한국 배, 날달걀 노른자, 잣은 흔히 고명으로 사용된다. 서양의 타르타르나 레반트의 키베 나이예와 유사하다. 육회는 간, 콩팥, 염통, 천엽, 양과 같은 다른 쇠고기 부위로도 만드는데, 이 경우 요리를 갑회 라고 한다. 재료는 불쾌한 냄새를 제거하기 위해 깨끗이 씻고 소금을 뿌린 다음 헹구고","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0f/1001_yukhoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nuyos at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"1001_yukhoe.jpg","views":211,"langs":["el","es","fr","he","hu","id","ja","jv","ko","ms","th","tr","zh"],"langNames":{"el":"Γιούκχοε","es":"Yukhoe","fr":"Yukhoe","he":"יוקהו","hu":"Jukhö","id":"Yukhoe","ja":"ユッケ","jv":"Yukhoe","ko":"육회","ms":"Yukhoe","th":"ยูคเว","tr":"Yukhoe","zh":"生拌牛肉"},"sourceLanguage":"ko"},{"title":"Pyeonyuk","name":"Pyeonyuk","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Pyeonyuk","ingredients":["Beef (brisket","plate","foreshank","tongue","testicle","mammary","head","liver"],"prepSummary":"Beef pyeonyuk mainly uses brisket, plate, foreshank, tongue, testicle, mammary, head, liver, spleen, and trotters, while pork pyeonyuk uses belly, head, and trotters. The meat is always soaked in cold water to remove blood, and it is boiled as a whole chunk until tender. The broth for cooking the meat is flavored with salt and other seasonings that may vary from household to household, and can include doenjang (soybean paste), soju, cheongju (rice wine), black peppercorns, or coffee powder. Scallions and whole garlic cloves are a common addition in the broth when beef is used, and sliced ginger for pork. After the meat is tender, it is wrapped in cloth and pressed with a weight.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Pyeonyuk_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nustt","licence":"CC BY 4.0","leadFile":"Pyeonyuk_2.jpg","views":4748,"langs":["hu","id","jv","ko","ms","ru","tr","uz"],"langNames":{"hu":"Phjonjuk","id":"Pyeonyuk","jv":"Pyeonyuk","ko":"편육","ms":"Pyeonyuk","ru":"Пхеньюк","tr":"Pyeonyuk","uz":"Pxenyuk"}},{"title":"Sanjeok","name":"Sanjeok","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Sanjeok","prepSummary":"산적(散炙)은 적(炙)의 하나로, 쇠고기와 채소 등을 길쭉길쭉하게 썰어 양념을 한 뒤 꼬치(꼬챙이)에 꿰어 구운 음식이다. 또한 정월 대보름에 먹는 산적은 이를 튼튼하게 한다고 하여 이굳히산적이라 부른다. 산적이라는 용어는 『궁중발기(宮中撥記)』·『진찬의궤(進饌儀軌)』 등에 보이고 있다. 산적의 종류는 육산적·어산적·송이산적·파산적·떡산적·잡산적·섭산적 등 다양하다.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/Ttangdureup_%28Aralia_cordata%29_2.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"한산도수산","licence":"CC BY 2.0 kr","leadFile":"Ttangdureup_(Aralia_cordata)_2.png","views":3371,"langs":["jv","ko"],"langNames":{"jv":"Sanjeok","ko":"산적"},"sourceLanguage":"ko"},{"title":"Yukpo","name":"Yukpo","country":"South Korea","region":"Korean beef","url":"https://en.wikipedia.org/wiki/Yukpo","ingredients":["Beef"],"prepSummary":"육포(肉脯, beef jerky)는 쇠고기를 얇게 저미어 말린 음식으로, 장류를 이용하여 양념을 하는 것이 특징이다. 포(脯) 종류의 음식은 삼국 시대에서부터 발달된 것으로 알려져 있으며, 육포가 처음 만들어진 시기도 그 즈음이라 추측된다. 이는 한국의 전통 음식으로, 주로 간식이나 반찬, 또는 술안주로 즐겨 먹습니다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Hanu-yukpo_3.jpg/960px-Hanu-yukpo_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"맛객","licence":"CC BY 2.0 kr","leadFile":"Hanu-yukpo_3.jpg","views":2041,"langs":["jv","ko"],"langNames":{"jv":"Yukpo","ko":"육포"},"sourceLanguage":"ko"},{"title":"Bossam","name":"Bossam","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Bossam","ingredients":["Pork shoulder","belly","or hand"],"prepSummary":"Although beef can also be used, pork is preferred for bossam. In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make bossam. The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, garlic, doenjang (soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess. When cooked, it is rinsed with cold water, untied, and pressed lightly in a cotton cloth to maintain its shape.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/KOCIS_BOSSAM%2C_napa_wraps_with_pork_%284618280268%29.jpg/960px-KOCIS_BOSSAM%2C_napa_wraps_with_pork_%284618280268%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea.net / Korean Culture and Information Service","licence":"CC BY-SA 2.0","leadFile":"KOCIS_BOSSAM,_napa_wraps_with_pork_(4618280268).jpg","views":19658,"langs":["de","es","hu","id","it","ja","jv","ko","ru","vi"],"langNames":{"de":"Bossam","es":"Bossam","hu":"Posszam","id":"Bossam","it":"Bossam","ja":"ポッサム (料理)","jv":"Bossam","ko":"보쌈","ru":"Поссам","vi":"Bossam"}},{"title":"Glutinous rice sausage","name":"Glutinous rice sausage","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Glutinous_rice_sausage","prepSummary":"Pig intestine stuffed with glutinous rice belongs to the broader category of sausages, with glutinous rice as the main filling. The essence of this dish lies in its layered savory flavour inside and its unique sweetness on the outside.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Nuomichang.jpg/960px-Nuomichang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brian Jeffery Beggerly","licence":"CC BY 2.0","leadFile":"Nuomichang.jpg","views":144},{"title":"Jokbal","name":"Jokbal","country":"South Korea","region":"Korean pork","url":"https://en.wikipedia.org/wiki/Jokbal","ingredients":["Pig's trotters"],"prepSummary":"족발은 돼지의 발을 간장과 여러 향신료를 곁들여 삶아서 조린 한국 요리이다. 보통 편을 내어 편육으로 먹는다. 중국 유래설이 있기는 하나 황해도의 토속음식에서 유래되었다는 설이 유력하며, 현대 한국의 족발요리 속에는 중국음식이라 느낄 수 있는 어떤 표식도 찾아볼 수 없고, 상추에 싸 먹는다거나 냉면 혹은 막국수와 함께 먹는 등 한국음식으로 완전히 자리잡은 한국 전통음식에 속한다. 한국에서는 예로부터 돼지를 푹 삶은 수육을 된장이나 새우젓에 찍어 먹는 요리가 있었다. 돼지 부위중에 특별히 돼지 발을 따로 삶아내어 이것을 족발이라 하는데, 식당에서 팔리기 시작한 것은 한국전쟁으로 탈북한 이주민들이 식당을 개업하기 시작하면서 부터로 보인다. 한국의 대표적인 야식으로, 배달주문이 가능하고 술안주 등으로 인기가 높다. 1960년대 장충동 일대에서 족발집이 성업하며 전국적으로 알려지게 되었다. 식재료가 돼지족발이라는 점에서 거부감이 있기는 하나 중국, 프랑스, 브라질, 이탈리아, 독일 등에서도 족발을 식재료로 사용한 비슷한 요리가 많다. 콜라겐 등이 많이 함유되어 있어 피부건강에 도움이되며 식감이 쫄깃한 것이 특징이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Korean.food-Jokbal-01.jpg/960px-Korean.food-Jokbal-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by ayustety","licence":"CC BY-SA 2.0","leadFile":"Korean.food-Jokbal-01.jpg","views":22382,"langs":["de","es","hu","id","jv","ko","pa"],"langNames":{"de":"Jokbal","es":"Jokbal","hu":"Csokpal","id":"Jokbal","jv":"Jokbal","ko":"족발 (요리)","pa":"ਜੋਕਬਾਲ"},"sourceLanguage":"ko"},{"title":"Acorn noodle soup","name":"Acorn noodle soup","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Acorn_noodle_soup","ingredients":["Acorn flour or starch","grain flour (buckwheat or wheat)"],"prepSummary":"도토리국수는 한국의 국수 요리로 도토리가루나 녹말에 소금과 다양한 곡물(주로 밀가루나 메밀가루)을 혼합하여 만든다. 도토리국수는 졸참나무(학명: Quercus serrata), 떡갈나무(학명: Quercus dentata), 상수리나무(학명: Quercus acutissima) 등에서 채집한 도토리를 이용하는데, 도토리마다 각각 다른 맛과 향이 난다. 그러나 세 나무 모두 참나무속에 속하는 나무로서, 참나무의 모든 열매를 도토리라 명칭하므로 국수에 어떤 도토리가 정확하게 더 많이 포함되는지 알기는 힘들다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Dotori-guksu.jpg/960px-Dotori-guksu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"hannaone (Hannaone (talk))","licence":"CC BY-SA 3.0","leadFile":"Dotori-guksu.jpg","views":2727,"langs":["id","jv","ko"],"langNames":{"id":"Dotori-guksu","jv":"Sop mi jagung","ko":"도토리국수"},"sourceLanguage":"ko"},{"title":"Janchi-guksu","name":"Janchi-guksu","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Janchi-guksu","photo":"https://upload.wikimedia.org/wikipedia/commons/4/42/Janchi-guksu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chloe Lim","licence":"CC BY 2.0","leadFile":"Janchi-guksu.jpg","views":8978,"langs":["bn","es","hr","jv","ko","tr"],"langNames":{"bn":"জাঞ্চি-গুকসু","es":"Janchi guksu","hr":"Janchi-guksu","jv":"Janchi-guksu","ko":"잔치국수","tr":"Janchi-guksu"}},{"title":"Japchae","name":"Japchae","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Japchae","ingredients":["Sweet potato starch noodles"],"prepSummary":"Dangmyeon are pale grey, semi-transparent, chewy and elastic noodles made from sweet potato starch. Noodles are sometimes soaked in hot water and then stir-fried. The assortment of vegetables in japchae may vary, with typical ingredients including mushrooms, carrots, spinach, onions, egg and scallions. Commonly used mushrooms are wood ear, shiitake, and oyster mushrooms. Both beef and pork are commonly used for japchae. Each ingredient is stir-fried separately before being mixed with boiled and drained noodles, and seasoned with soy sauce, sugar, chopped garlic, green onions and sesame oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Polish_Korean_Cuisine_and_Culture_Exchanges_Gradmother%E2%80%99s_Recipes_05.jpg/960px-Polish_Korean_Cuisine_and_Culture_Exchanges_Gradmother%E2%80%99s_Recipes_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"korea.net","licence":"CC BY-SA 2.0","leadFile":"Polish_Korean_Cuisine_and_Culture_Exchanges_Gradmother’s_Recipes_05.jpg","views":68446,"langs":["ar","ca","de","es","fr","hi","hu","hy","id","it","ja","jv","kk","ko","nl","ru","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"جابتشاي","ca":"Japchae","de":"Japchae","es":"Japchae","fr":"Japchae","hi":"चॉपसुई","hu":"Csapcshe","hy":"Ջապչե","id":"Japchae","it":"Japchae","ja":"チャプチェ","jv":"Japchae","kk":"Чапчхэ","ko":"잡채","nl":"Japchae","ru":"Чапчхэ","sv":"Japchae","th":"ชับแช","tl":"Japchae","tr":"Japchae","uk":"Чапчхе","vi":"Japchae","zh":"雜菜 (朝鮮)"}},{"title":"Jat-guksu","name":"Jat-guksu","country":"South Korea","region":"Gyeonggi region","url":"https://en.wikipedia.org/wiki/Jat-guksu","ingredients":["Noodles (wheat or buckwheat)","broth (pine nuts)"],"prepSummary":"잣국수는 한국의 국수 요리로, 메밀국수나 밀국수를 잣으로 만든 차가운 국물에 말아 먹는 음식이다. 경기도 지방의 가평의 향토 음식으로 알려져 있는데, 가평은 대한민국에서 잣 수확량이 많은 지역 중 하나이다. 조리법은 다른 하계절 음식 중 콩을 국물로 사용하는 콩국수를 만드는 방법과 매우 흡사한데, 잣국수는 콩국수보다 국물이 더 맑은편이며 고소하다.","course":"cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Jatguksu.jpg/960px-Jatguksu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pcamp","licence":"CC BY 2.0","leadFile":"Jatguksu.jpg","views":1718,"langs":["id","ko"],"langNames":{"id":"Jat-guksu","ko":"잣국수"},"sourceLanguage":"ko"},{"title":"Kong-guksu","name":"Kong-guksu","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Kong-guksu","ingredients":["Noodles (wheat flour)","soybean soup"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Korean_noodles-Kongguksu-01.jpg/960px-Korean_noodles-Kongguksu-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"egg (Hong, Yun Seon)","licence":"CC BY 2.0","leadFile":"Korean_noodles-Kongguksu-01.jpg","views":9172,"langs":["es","fr","id","ja","ko","ms","vi","zh"],"langNames":{"es":"Kongguksu","fr":"Kongguksu","id":"Kongguksu","ja":"コングクス","ko":"콩국수","ms":"Kong-guksu","vi":"Kong-guksu","zh":"豆汁麵"}},{"title":"Mak-guksu","name":"Mak-guksu","country":"South Korea","region":"Gangwon Province","url":"https://en.wikipedia.org/wiki/Mak-guksu","ingredients":["Buckwheat noodles","broth","vegetables"],"course":"chilled","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Korean.food-Makguksu-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"pcamp (a flickr user)","licence":"CC BY 2.0","leadFile":"Korean.food-Makguksu-01.jpg","views":10568,"langs":["es","id","it","ja","jv","ko"],"langNames":{"es":"Makguksu","id":"Makguksu","it":"Makguksu","ja":"マッククス","jv":"Mak-guksu","ko":"막국수"}},{"title":"Ramyeon","name":"Ramyeon","country":"South Korea","region":"Korean noodle","url":"https://en.wikipedia.org/wiki/Ramyeon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/2016_Indomie_Mi_Goreng_Rendang_NL_01.jpg/960px-2016_Indomie_Mi_Goreng_Rendang_NL_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2016_Indomie_Mi_Goreng_Rendang_NL_01.jpg","views":14816,"notFood":"a list article"},{"title":"Anban (utensil)","name":"Anban (utensil)","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Anban_(utensil)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Korean_food-Making_tteok-01.jpg/960px-Korean_food-Making_tteok-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pcamp","licence":"CC BY 2.0","leadFile":"Korean_food-Making_tteok-01.jpg","views":373},{"title":"Baekseolgi","name":"Baekseolgi","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Baekseolgi","ingredients":["Rice flour","sugar","salt"],"prepSummary":"백설기(白―)는 쌀가루 반죽으로 만든 한국의 시루떡이다. 백편, 흰무리떡, 설기라고도 한다. 백설기는 보통 특별한 행사 날에 먹는데, 아기의 삼칠일이나 100일에 먹는다. 특히 삼칠일의 백설기는 대문 밖으로 내보내지 않고 가족 구성원끼리만 먹는 풍습이 있다. 산신제 등의 고사(告祀)에도 쓴다. 떡은 순수와 신성을 나타내는 흰색이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Baek-seolgi.jpg/960px-Baek-seolgi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"wizdata","licence":"CC0","leadFile":"Baek-seolgi.jpg","views":8687,"langs":["es","id","ja","jv","ko","th","tr","vi"],"langNames":{"es":"Baekseolgi","id":"Baekseolgi","ja":"ペクソルギ","jv":"Baek-seolgi","ko":"백설기","th":"แพ็กซ็อลกี","tr":"Baekseolgi","vi":"Baek-seolgi"},"sourceLanguage":"ko"},{"title":"Bupyeon","name":"Bupyeon","country":"South Korea","region":"Gyeongsang Province","url":"https://en.wikipedia.org/wiki/Bupyeon","ingredients":["Glutinous rice flour"],"prepSummary":"Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey. The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Korean_rice_cake-Tteok-Bupyeon-01.jpg/960px-Korean_rice_cake-Tteok-Bupyeon-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korean_culture-Doljanchi-01.jpg: by lesterhead derivative work: Caspian blue","licence":"CC BY 2.0","leadFile":"Korean_rice_cake-Tteok-Bupyeon-01.jpg","views":1274,"langs":["ar","bn","es","ko","tr"],"langNames":{"ar":"بوبيون (طعام)","bn":"বুপিয়োন","es":"Pupyon","ko":"부편","tr":"Bupyeon"}},{"title":"Chanochi","name":"Chanochi","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Chanochi","ingredients":["Glutinous rice flour","purple gromwell"],"prepSummary":"Rice flour is seasoned with salt, dyed pink using purple gromwell, and kneaded with boiling water. The dough is rolled into flat, round pieces and pan-fried in oil. Pan-fried chanochi is coated with honey or sugar.","views":226,"langs":["ko"],"langNames":{"ko":"차노치"}},{"title":"Chapssal-tteok","name":"Chapssal-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Chapssal-tteok","ingredients":["Glutinous rice"],"prepSummary":"Chapssal-tteok can be prepared in several ways. Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer). The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before. Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated. Chapssal-tteok can also be made round and filled with various so (fillings) such as red bean paste. Chapssal-tteok ice cream is popular in modern South Korea.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Chapssal-tteok.jpg/960px-Chapssal-tteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jirka Matousek","licence":"CC BY 2.0","leadFile":"Chapssal-tteok.jpg","views":4896,"langs":["de","es","id","jv","ko"],"langNames":{"de":"Chapssal-tteok","es":"Chapssalttok","id":"Chapssal-tteok","jv":"Chapssal-tteok","ko":"찹쌀떡"}},{"title":"Danja (food)","name":"Danja (food)","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Danja_(food)","prepSummary":"Danja is made by steaming glutinous rice flour in a siru (steamer), pounding the steamed tteok, shaping it into chestnut-sized balls with various coatings that are sweetened with honey, and coating the balls with honey followed by powdered or shredded ingredients. Common fillings are finely chopped gyulbyeong (Mandarin orange boiled in honey), cooked and sieved chestnuts mixed with cinnamon powder and honey, and geopipat-so (white, dehulled red bean paste) mixed with cinnamon powder and honey. Common coatings are cooked with sieved chestnuts, shredded jujubes, chopped pine nuts, cinnamon powder, and toasted sesame seeds.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Danja.jpg/960px-Danja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"wizdata","licence":"CC0","leadFile":"Danja.jpg","views":1357,"langs":["ar","jv","ko"],"langNames":{"ar":"دانجا","jv":"Danja","ko":"단자 (음식)"}},{"title":"Gaepi-tteok","name":"Gaepi-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Gaepi-tteok","ingredients":["Rice flour","white adzuki bean paste"],"prepSummary":"Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough. It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/%EB%B0%94%EB%9E%8C%EB%96%A1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"메이","licence":"CC BY-SA 1.0","leadFile":"바람떡.JPG","views":1943,"langs":["ko"],"langNames":{"ko":"개피떡"}},{"title":"Gyeongdan","name":"Gyeongdan","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Gyeongdan","ingredients":["Rice flour"],"prepSummary":"경단(瓊團)은 구슬 모양으로 빚어 만든 떡이다. 찹쌀 가루나 찰수수 가루 등을 반죽해 밤톨 크기로 둥글게 빚은 뒤 끓는 물에 삶아 만든다. 삶은 경단에 팥소를 넣거나 겉에 고물을 묻히고, 꿀이나 엿물을 발라 먹는다. 고물의 종류에 따라 깨경단, 팥경단, 밤경단 등으로 나뉜다. 삶은 뒤 냉수에 헹궈 물기를 뺀 후 꿀물 등에 담가 먹는 것은 ‘수단(水團/水𩜵)’이라 하고, 꿀물 등에 담그지 않고 그대로 먹는 것은 ‘건단(乾團)’으로 구분하기도 한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Gyeongdan.jpg/960px-Gyeongdan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Gyeongdan.jpg","views":3292,"langs":["ca","it","ko","vi"],"langNames":{"ca":"Gyeongdan","it":"Gyeongdan","ko":"경단","vi":"Gyeongdan"},"sourceLanguage":"ko"},{"title":"Hobak-tteok","name":"Hobak-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Hobak-tteok","ingredients":["Rice flour","pumpkin"],"prepSummary":"Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak, is minced after having its seeds removed by scraping. It is then mixed with rice flour and (optionally) sugar, and then sieved. Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces. Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Hobakseolgitteok_%28pumpkin_seolgi_tteok%29.jpg/960px-Hobakseolgitteok_%28pumpkin_seolgi_tteok%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Hobakseolgitteok_(pumpkin_seolgi_tteok).jpg","views":1276,"langs":["ko"],"langNames":{"ko":"호박떡"}},{"title":"Injeolmi","name":"Injeolmi","country":"South Korea","region":"Korean-speaking areas","url":"https://en.wikipedia.org/wiki/Injeolmi","ingredients":["glutinous rice flour","bean powders"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Injeolmi_%28tteok%29_%28rice_cake%29.jpg/960px-Injeolmi_%28tteok%29_%28rice_cake%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LeeSeungHwan","licence":"CC0","leadFile":"Injeolmi_(tteok)_(rice_cake).jpg","views":18714},{"title":"Jeolpyeon","name":"Jeolpyeon","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Jeolpyeon","ingredients":["Rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Jeolpyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"허수자","licence":"CC BY 2.0 kr","leadFile":"Jeolpyeon.jpg","views":2114,"langs":["ar","es","id","jv","ko","tr"],"langNames":{"ar":"جولبيون","es":"Jeolpyeon","id":"Jeolpyeon","jv":"Jeolpyeon","ko":"절편 (떡)","tr":"Jeolpyeon"}},{"title":"Jeungpyeon","name":"Jeungpyeon","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Jeungpyeon","ingredients":["Rice flour","makgeolli"],"prepSummary":"Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room. Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Sultteok.jpg/960px-Sultteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Sultteok.jpg","views":2968,"langs":["ar","es","fr","ko"],"langNames":{"ar":"جونغبيون","es":"Jeungpyeon","fr":"Jeungpyeon","ko":"증편"}},{"title":"Mujigae-tteok","name":"Mujigae-tteok","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Mujigae-tteok","ingredients":["Rice flour"],"prepSummary":"The addition of food coloring makes mujigae-tteok different from the other varieties of seolgi-tteok, such as white baek-seolgi. It is made by steaming sweetened non-glutinous rice flour in a siru (steamer). Sweetened rice flour is made by first grinding soaked rice and mixing it with honey or sugar solution. The flour is then rubbed between the palms for uniform mixing of the ingredients and finally sieved. Food colorings, commonly gardenia (yellow), rock tripe powder (grey), mugwort powder (green), and devil's-tongue powder (pink), are then added and mixed with small amount of water.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Mujigae-tteok.jpg/960px-Mujigae-tteok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by lesterhead","licence":"CC BY 2.0","leadFile":"Mujigae-tteok.jpg","views":2965,"langs":["es","id","jv","ko","ms"],"langNames":{"es":"Mujigae tteok","id":"Mujigae-tteok","jv":"Mujigae-tteok","ko":"무지개떡","ms":"Mujigae-tteok"}},{"title":"Siru-tteok","name":"Siru-tteok","country":"South Korea","region":"Korean-speaking areas","url":"https://en.wikipedia.org/wiki/Siru-tteok","ingredients":["glutinous rice flour","grains","beans (such as azuki bean","mung bean","sesame","wheat flour or starch)"],"prepSummary":"Sirutteok is made by soaking rice or glutinous rice in water and then grinding it. Thus prepared, the rice flour is put in a siru and steamed. According to steaming method, sirutteok is subdivided into two groups: seolgitteok and kyeotteok. Seolgitteok---also called muritteok ---is regarded as the most basic form of sirutteok and is made only with rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Sirutteok_%28steamed_rice_cake%29.jpg/960px-Sirutteok_%28steamed_rice_cake%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Sirutteok_(steamed_rice_cake).jpg","views":3014,"langs":["es","fr","id","it","ja","jv","ko"],"langNames":{"es":"Siruttok","fr":"Sirutteok","id":"Siru-tteok","it":"Sirutteok","ja":"シルトック","jv":"Siru-tteok","ko":"시루떡"}},{"title":"Songpyeon","name":"Songpyeon","country":"South Korea","region":"Tteok","url":"https://en.wikipedia.org/wiki/Songpyeon","prepSummary":"Songpyeon is made by kneading rice flour with salt and hot water until it is smooth in order to create a dough. Small pieces of the dough are torn off, rolled into balls and then indented in the center using a thumb. The filling of choice is placed inside the now hollowed center and then the ball is sealed closed and shaped. The rice cakes are steamed on top of pine needles for about 20–30 minutes and then rinsed with cold water in order to maintain their chewy texture. The rice cakes are then blotted dry and typically finished by being brushed with sesame oil.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Songpyeon.jpg/960px-Songpyeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"wizdata","licence":"CC0","leadFile":"Songpyeon.jpg","views":29980,"langs":["ar","bn","de","es","fr","hy","id","it","ja","jv","ko","nb","nl","ru","uk","vi","zh"],"langNames":{"ar":"سونغبيون","bn":"সংপিয়ন","de":"Songpyeon","es":"Songpyon","fr":"Songpyeon","hy":"Սոնփհյոն","id":"Songpyeon","it":"Songpyeon","ja":"ソンピョン","jv":"Songpyeon","ko":"송편","nl":"Songpyeon","nb":"Songpyeon","ru":"Сонпхён","uk":"Сонгп'єн","vi":"Songpyeon","zh":"松䭏"}},{"title":"Golbaengi-muchim","name":"Golbaengi-muchim","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Golbaengi-muchim","ingredients":["Moon snails"],"course":"Anju","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Golbaengi-muchim_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"맘앤쿡","licence":"CC BY 2.0 kr","leadFile":"Golbaengi-muchim_2.jpg","views":6281,"langs":["es","jv","ko"],"langNames":{"es":"Golbaengi muchim","jv":"Golbaengi-muchim","ko":"골뱅이무침"}},{"title":"Gwamegi","name":"Gwamegi","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Gwamegi","ingredients":["청어","꽁치"],"prepSummary":"과메기는 영일만 일대에서 먹었던 향토음식으로, 청어나 꽁치 등의 생선을 엮어 겨울철 바닷바람에 얼리고 녹이고를 반복하여 말리는 방식으로 가공한 반건조 생선을 말한다. 대한민국의 동해안 지역에서는 과거부터 청어의 어획량이 많았는데, 이를 보관하기 위해서 생선의 눈에 구멍을 뚫어 실이나 나뭇가지 등에 엮어서 메달아 보관하는 \"관목(貫目)\"이 과메기의 초기 모습이다. 과메기의 비린내와 생선 지방의 느끼함을 줄이기 위해, 과메기를 생미역이나 김에 곁들여 먹거나, 파, 마늘, 고추 등을 곁들여 배추, 상추, 깻잎 등의 쌈채소에 올려 쌈을 사서 먹는 방법이 보편적이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Gwamegi.jpg/960px-Gwamegi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hyeon-Jeong Suk","licence":"CC BY 2.0","leadFile":"Gwamegi.jpg","views":5480,"langs":["es","ja","jv","ko"],"langNames":{"es":"Gwamegi","ja":"クァメギ","jv":"Gwamegi","ko":"과메기"},"sourceLanguage":"ko"},{"title":"Sukhoe","name":"Sukhoe","country":"South Korea","region":"Korean seafood","url":"https://en.wikipedia.org/wiki/Sukhoe","photo":"https://upload.wikimedia.org/wikipedia/commons/9/94/Muneo-sukhoe_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"뚱표아빠의 세상사는 이야기","licence":"CC BY 4.0","leadFile":"Muneo-sukhoe_1.jpg","views":1998},{"title":"Alaska pollock","name":"Alaska pollock","country":"South Korea","url":"https://en.wikipedia.org/wiki/Alaska_pollock","prepSummary":"명태(明太, )는 대구과에 딸린 물고기이다. 동해, 일본 북부, 오호츠크해, 베링해 등의 북태평양 해역에 분포한다. 한국에서는 조선시대 함경북도 명천(明川)의 태(太)씨성을 가진 사람이 물고기를 잡아 관찰사에게 반찬으로 내놓았는데, 그 물고기의 이름을 몰라 명태라고 지어주었다고 한다. 어린 개체는 노가리라 부른다. 반건조한 명태는 코다리, 하얗게 말린 명태는 백태(白太)라고 한다. 또한 건조 과정에 따라 이름이 바뀌는데 얼어붙었으면 동태라고 불린다. 명태는 동해에서 27만 톤 이상 잡힐만큼 1940년에 한국에서 가장 흔한 물고기였다. 그러나, 명태의 새끼인 노가리 남획과 지구 온난화로 대한민국은 현재 명태의 대부분을 수입에 의존하고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/Theragra_chalcogramma.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Theragra_chalcogramma.png","views":114759,"langs":["az","ca","cs","da","de","es","et","eu","fa","fi","fr","hr","hu","id","is","it","ja","ka","kk","ko","lt","ms","nb","nl","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"az":"Mintay","ca":"Peix carboner d'Alaska","cs":"Treska pestrá","da":"Alaskasej","de":"Pazifischer Pollack","es":"Theragra chalcogramma","et":"Vaikse ookeani mintai","eu":"Alaskako abadira","fa":"زغال‌ماهی آلاسکا","fi":"Alaskanseiti","fr":"Colin d'Alaska","hr":"Aljaška kolja","hu":"Alaszkai tőkehal","id":"Polak alaska","is":"Alaskaufsi","it":"Gadus chalcogrammus","ja":"スケトウダラ","ka":"მინტაი","kk":"Минтай","ko":"명태","lt":"Aliaskinė rudagalvė menkė","ms":"Pollock Alaska","nl":"Alaskakoolvis","nb":"Alaskatorsk","pl":"Mintaj","pt":"Polaca-do-alasca","ru":"Минтай","sv":"Alaska pollock","tr":"Gadus chalcogrammus","uk":"Минтай далекосхідний","vi":"Cá minh thái Alaska","zh":"黄线狭鳕"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Albula koreana","name":"Albula koreana","country":"South Korea","url":"https://en.wikipedia.org/wiki/Albula_koreana","views":428,"notFood":"a taxon"},{"title":"Amur stickleback","name":"Amur stickleback","country":"South Korea","url":"https://en.wikipedia.org/wiki/Amur_stickleback","prepSummary":"가시고기는 큰가시고기하목 큰가시고기과에 속하는 민물고기이다. 한국 북부·일본·중국 동부·러시아의 사할린섬·쿠릴 열도 일대등 극동 지역에 분포한다. 주로 하천 중~하류 일대의 수초가 많은 곳에 서식한다. 32~36개의 비늘판을 가지고 있으며, 등지느러미의 6~10개의 톱날같은 가시가 돋아나 있다. 몸의 바탕색은 회녹색, 등 부분은 암녹색, 배 부분은 은황색을 띄며, 옆부분에 연갈색의 가로 무늬가 있다. 몸 길이는 5~7cm이며 모양은 방추형이다. 산란기는 4~8월로서, 수컷은 산란기가 되면 몸 색이 흑청색으로 변화하며, 물풀 등을 이용해 둥지를 만들고 암컷을 유인해 번식한다. 새끼가 부화해 독립할 때까지 둥지를 지키고 보호하는 습성이 있어 부성애의 상징으로 여겨진다. 물이 맑은 곳에서만 서식하는데 수질 오염으로 인해 최근 그 수가 줄어 멸종위기 야생생물 Ⅱ급으로 지정되었다. 강원도 정선군의 가시고기가 맛의 방주에 등재되어 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Pungitius_sinensis.jpg/960px-Pungitius_sinensis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A. C. Tatarinov","licence":"CC BY-SA 4.0","leadFile":"Pungitius_sinensis.jpg","views":676,"langs":["de","eu","fa","fi","id","ko","nl","ru","sv","uk","zh"],"langNames":{"de":"Pungitius sinensis","eu":"Pungitius sinensis","fa":"ماهی آبنوس آمور","fi":"Amurinpiikki","id":"Stickleback amur","ko":"가시고기","nl":"Pungitius sinensis","ru":"Амурская колюшка","sv":"Pungitius sinensis","uk":"Колючка амурська","zh":"中华多刺鱼"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Japanese anchovy","name":"Japanese anchovy","country":"South Korea","url":"https://en.wikipedia.org/wiki/Japanese_anchovy","prepSummary":"멸치는 멸치과의 바닷물고기이다. 사람들의 이용뿐만 아니라 먹이 사슬에서도 중요한 물고기이다. 그만큼 수많은 물고기종류들중 가장 개체수가 많은편인 물고기중 하나이다. 전라남도의 낭장망 멸치가 맛의 방주에 등재되어 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Engraulis_japonicus_01.JPG/960px-Engraulis_japonicus_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kingfisher","licence":"CC BY-SA 4.0","leadFile":"Engraulis_japonicus_01.JPG","views":5241,"langs":["af","ar","da","de","eu","fa","hu","is","it","ja","ko","nb","nl","pl","ru","sv","tr","uk","vi","zh"],"langNames":{"af":"Kaapse ansjovis","ar":"بلم ياباني","da":"Japansk ansjos","de":"Engraulis japonicus","eu":"Engraulis japonicus","fa":"موتوماهی ژاپنی","hu":"Japán szardella","is":"Japönsk ansjósa","it":"Engraulis japonicus","ja":"カタクチイワシ","ko":"멸치 (종)","nl":"Japanse ansjovis","nb":"Japansk ansjos","pl":"Sardela japońska","ru":"Японский анчоус","sv":"Japansk ansjovis","tr":"Engraulis japonicus","uk":"Анчоус японський","vi":"Cá cơm Nhật Bản","zh":"日本鯷"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Asian sheephead wrasse","name":"Asian sheephead wrasse","country":"South Korea","url":"https://en.wikipedia.org/wiki/Asian_sheephead_wrasse","prepSummary":"As mentioned above, adult females of this species are able to change into males when they reach a critical body size; after the transition, the fish gains a bulbous forehead, and also starts exhibiting aggressive behavior. Post-transition males possess some left-over characteristics of females, including some ovariform gonads. Males and females reproduce by practicing spawning, which usually occurs in warmer waters; prior to mating, males and females engage in courtship.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f0/20100216_acaworld02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ryokou man","licence":"Public domain","leadFile":"20100216_acaworld02.jpg","views":37279,"langs":["ar","bg","ca","de","es","eu","fa","fr","he","id","ja","ko","nl","pt","sv","vi","zh"],"langNames":{"ar":"لبروسية آسيوية غنمية الرأس","bg":"Semicossyphus reticulatus","ca":"Semicossyphus reticulatus","de":"Bodianus reticulatus","es":"Semicossyphus reticulatus","eu":"Semicossyphus reticulatus","fa":"زمردماهی کله‌گوسفندی آسیایی","fr":"Labre à tête de mouton","he":"שפתן ראשתני אסייתי","id":"Ikan kobudai","ja":"コブダイ","ko":"혹돔","nl":"Semicossyphus reticulatus","pt":"Semicossyphus reticulatus","sv":"Semicossyphus reticulatus","vi":"Semicossyphus reticulatus","zh":"金黃突額隆頭魚"},"notFood":"a taxon"},{"title":"Ayu sweetfish","name":"Ayu sweetfish","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ayu_sweetfish","prepSummary":"은어(銀魚, Plecoglossus altivelis)는 바다빙어목에 속하는 조기어류이다. 등쪽은 푸르지만 배쪽은 은빛이 나 은어라고 한다. 어릴때는 바다에 살다가 봄에는 강에 올라와 살며 가을에는 산란을 위해 하류로 내려가 죽는다. 은어는 7,8월에 많이 굶어 죽어 \"칠팔월 은어 굶듯\"이란 속담이 생기기도 하였다. 먹이는 돌에 나는 이끼이며 자신만의 공간을 만들어서 산다. 조선 시대에는 도루묵과 구분하기 위해 은구어(銀口魚)라고도 했다.","views":33675,"langs":["ar","az","bg","ca","cs","de","es","eu","fa","fi","fr","id","it","ja","ka","ko","lt","nl","pl","ru","sv","th","uk","vi","zh"],"langNames":{"ar":"آيو (سمكة)","az":"Plecoglossus altivelis","bg":"Аю","ca":"Plecoglossus altivelis","cs":"Aju východní","de":"Ayu (Fisch)","es":"Plecoglossus altivelis","eu":"Plecoglossus altivelis","fa":"شیرین‌ماهی","fi":"Aju","fr":"Plecoglossus altivelis","id":"Ikan ayu","it":"Plecoglossus altivelis","ja":"アユ","ka":"აიუ","ko":"은어 (어류)","lt":"Japoninė stinta","nl":"Ayu (vis)","pl":"Aju","ru":"Аю (рыба)","sv":"Plecoglossus altivelis","th":"ปลาอายุ","uk":"Plecoglossus altivelis","vi":"Plecoglossus altivelis","zh":"香魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Biwia springeri","name":"Biwia springeri","country":"South Korea","url":"https://en.wikipedia.org/wiki/Biwia_springeri","views":228,"langs":["fi","fr","hr","ko"],"langNames":{"fi":"Biwia springeri","fr":"Biwia springeri","hr":"Biwia springeri","ko":"왜매치"},"notFood":"a taxon"},{"title":"Blackfin seabass","name":"Blackfin seabass","country":"South Korea","url":"https://en.wikipedia.org/wiki/Blackfin_seabass","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d4/HiraSK.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Izuzuki","licence":"CC BY-SA 3.0","leadFile":"HiraSK.jpg","views":2078,"langs":["eu","hu","ja","ko","nl","sv","uk","zh"],"langNames":{"eu":"Lateolabrax latus","hu":"Lateolabrax latus","ja":"ヒラスズキ","ko":"넙치농어","nl":"Lateolabrax latus","sv":"Lateolabrax latus","uk":"Lateolabrax latus","zh":"寬花鱸"},"notFood":"a taxon"},{"title":"Calotomus japonicus","name":"Calotomus japonicus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Calotomus_japonicus","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/BuDI_Calotomus_japonicus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Izuzuki","licence":"CC BY 4.0","leadFile":"BuDI_Calotomus_japonicus.jpg","views":1270,"notFood":"a taxon"},{"title":"Chinese sleeper","name":"Chinese sleeper","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chinese_sleeper","prepSummary":"El durmiente chino (Perccottus glenii), también conocido como durmiente de Amur, es una especie de pez de la familia Odontobutidae nativa de la cuenca del río Amur en el este de Asia con poblaciones introducidas en otras regiones de Eurasia. Actualmente es el único miembro conocido del género Perccottus.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/%D0%A0%D0%BE%D1%82%D0%B0%D0%BD_%D0%B2_%D0%B0%D0%BA%D0%B2%D0%B0%D1%80%D0%B8%D1%83%D0%BC%D0%B5_%D1%84%D0%BE%D1%82%D0%BE2.JPG/960px-%D0%A0%D0%BE%D1%82%D0%B0%D0%BD_%D0%B2_%D0%B0%D0%BA%D0%B2%D0%B0%D1%80%D0%B8%D1%83%D0%BC%D0%B5_%D1%84%D0%BE%D1%82%D0%BE2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andshel","licence":"CC BY-SA 3.0","leadFile":"Ротан_в_аквариуме_фото2.JPG","views":5015,"langs":["da","de","es","et","eu","fi","fr","hu","it","lv","nb","nl","pl","ru","sr","sv","uk","vi","zh"],"langNames":{"da":"Kinesisk sovekutling","de":"Amur-Schläfergrundel","es":"Perccottus glenii","et":"Kaugida unimudil","eu":"Perccottus glenii","fi":"Rohmutokko","fr":"Perccottus glenii","hu":"Amurgéb","it":"Perccottus glenii","lv":"Rotans","nl":"Amoergrondel","nb":"Perccottus glenii","pl":"Trawianka","ru":"Ротан","sr":"Perccottus glenii","sv":"Amursömnfisk","uk":"Ротань-головешка","vi":"Perccottus glenii","zh":"葛氏鲈塘鳢"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Chub mackerel","name":"Chub mackerel","country":"South Korea","url":"https://en.wikipedia.org/wiki/Chub_mackerel","prepSummary":"고등어 또는 참고등어는 고등어과에 속하는 바닷물고기이다. 《자산어보》에는 고등어(皐登魚)로 기록되어 있으며, 《재물보》에는 고도어(古道魚)로 기록되어 있다. 어린 개체는 고도리라 부른다. 영어권에서는 태평양고등어(Pacific mackerel), 일본고등어(Japanese mackerel), 처브고등어(chub mackerel) 등으로 불린다. 참고등어는 대서양고등어(Scomber scombrus)와 달리 무늬가 비교적 흐릿하고 등에 약간 녹색 기운이 돌며, 대서양고등어에는 없는 부레를 지닌다. 등푸른 생선의 한 종류로 널리 소비된다.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3e/Scomber_japonicus.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Scomber_japonicus.png","views":21897,"langs":["af","bg","ca","cy","de","es","eu","fa","fi","fr","hr","id","is","it","ja","ko","nb","nl","pt","ru","sv","tl","tr","uk","vi","zh"],"langNames":{"af":"Makriel","bg":"Атлантическо-средиземноморска скумрия","ca":"Bis","cy":"Macrell Sbaen","de":"Japanische Makrele","es":"Scomber japonicus","eu":"Makarela","fa":"قباد ژاپنی","fi":"Japaninmakrilli","fr":"Scomber japonicus","hr":"Lokarda","id":"Makerel pasifik","is":"Spænskur makríll","it":"Scomber japonicus","ja":"マサバ","ko":"참고등어","nl":"Spaanse makreel","nb":"Stillehavsmakrell","pt":"Scomber japonicus","ru":"Японская скумбрия","sv":"Spansk makrill","tl":"Taningue","tr":"Kolyoz","uk":"Скумбрія японська","vi":"Cá sa ba","zh":"白腹鯖"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Coilia nasus","name":"Coilia nasus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Coilia_nasus","prepSummary":"웅어(Coilia nasus 또는 C. ectenes )는 멸치과에 속하는 바닷물고기이다. 제어(鮆魚/鱭魚)라고도 부르며, 어린 개체는 모롱이라 부른다. 수컷은 41cm까지 자란다. 북위 42도에서 21도, 동경 109도에서 134도 사이 북서태평양 대한민국 서·남해, 대만, 중국의 광동지방, 일본의 아리아케해 등에 분포한다. 연안에 서식하는 어종으로, 5월에서 8월 사이에 하구나, 강 하류 지역에서 산란한다. 측면이 눌린 형태로 긴 생김새이며, 꼬리쪽으로 갈수록 가늘며, 전반적으로 은백색을 띈다. 요각류를 주 먹이로 삼는데, 그 외에도 새우류, 게류, 젓새우류 등의 갑각류도 먹는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Etsu_sashimi.JPG/960px-Etsu_sashimi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nissy-KITAQ","licence":"CC BY-SA 3.0","leadFile":"Etsu_sashimi.JPG","views":2100,"langs":["ar","ca","es","eu","fi","ja","ko","nl","sv","zh"],"langNames":{"ar":"كويلة يابانية","ca":"Coilia nasus","es":"Coilia nasus","eu":"Coilia nasus","fi":"Kuonokoilia","ja":"エツ","ko":"웅어","nl":"Coilia nasus","sv":"Coilia nasus","zh":"刀魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Common carp","name":"Common carp","country":"South Korea","url":"https://en.wikipedia.org/wiki/Common_carp","prepSummary":"An egg-layer, a typical adult female can lay 300,000 eggs in a single spawn. Although carp typically spawn in the spring, in response to rising water temperatures and rainfall, carp can spawn multiple times in a season. In commercial operations, spawning is often stimulated using a process called hypophysation, where lyophilized pituitary extract is injected into the fish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Cyprinus_carpio_2008_G1_%28cropped%29.jpg/960px-Cyprinus_carpio_2008_G1_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"George Chernilevsky","licence":"CC BY-SA 3.0","leadFile":"Cyprinus_carpio_2008_G1_(cropped).jpg","views":117405,"langs":["ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hr","hu","hy","id","is","it","ja","ka","kk","ko","ku","lt","lv","mn","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"شبوط شائع","az":"Adi çəki","bg":"Шаран","bn":"পাতি কার্পু","ca":"Carpa (peix)","cs":"Kapr obecný","cy":"Cerpyn","da":"Karpe","de":"Karpfen","el":"Γριβάδι","es":"Cyprinus carpio","et":"Karpkala","eu":"Zamo arrunt","fa":"کپور","fi":"Karppi","fr":"Carpe commune","ga":"Carbán","gl":"Carpa común","he":"קרפיון מצוי","hr":"Šaran","hu":"Ponty","hy":"Գետածածան","id":"Ikan mas","is":"Vatnakarpi","it":"Cyprinus carpio","ja":"コイ","ka":"კობრი","kk":"Сазан","ko":"커먼 카프","ku":"Masîpank","lt":"Paprastasis karpis","lv":"Karpa","mn":"Булуу цагаан","ms":"Ikan Lee Koh","nl":"Karper","nb":"Karpe","pl":"Karp","pt":"Carpa-comum","ro":"Crap","ru":"Сазан","sk":"Kapor obyčajný","sl":"Krap","sr":"Шаран","sv":"Karp","ta":"சாதாக்கெண்டை மீன்","th":"ปลาไน","tr":"Sazan","uk":"Короп звичайний","uz":"Zogʻora baliq","vi":"Cá chép","zh":"歐洲鯉"},"notFood":"a taxon"},{"title":"Conger erebennus","name":"Conger erebennus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Conger_erebennus","views":952,"langs":["ar","ca"],"langNames":{"ar":"قنجر قاتم","ca":"Conger erebennus"},"notFood":"a taxon"},{"title":"Coreoleuciscus","name":"Coreoleuciscus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Coreoleuciscus","views":380,"langs":["ko","tr"],"langNames":{"ko":"쉬리속","tr":"Coreoleuciscus"},"notFood":"a taxon"},{"title":"Coreoleuciscus splendidus","name":"Coreoleuciscus splendidus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Coreoleuciscus_splendidus","prepSummary":"쉬리(Coreoleuciscus splendidus, )는 잉어과의 민물고기로, 한반도 고유종이다. 빛깔과 무늬가 아름답기 때문에 '아름다운 한국의 황어‘라고 부르기도 한다. 몸 길이는 10-15cm 정도이며, 10cm가 되는 데 3년 이상 걸린다. 물이 맑고 물살이 빠른 하천의 중류와 상류의 돌이 많은 곳에 무리를 지어 산다. 바닥을 기어다니듯이 헤엄을 치며, 좀처럼 사람의 눈에 띄지 않는다. 산란기는 4-6월 무렵이다. 민물에서만 살며 자갈이나 큰 돌의 아래쪽에 알을 낳는다.","views":1631,"langs":["ca","es","eu","ja","ko","nl","sv","zh"],"langNames":{"ca":"Coreoleuciscus splendidus","es":"Coreoleuciscus splendidus","eu":"Coreoleuciscus splendidus","ja":"ヤガタムギツク","ko":"쉬리","nl":"Coreoleuciscus splendidus","sv":"Coreoleuciscus splendidus","zh":"高麗雅羅魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Cottus koreanus","name":"Cottus koreanus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Cottus_koreanus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Cottus_koreanus.jpg/960px-Cottus_koreanus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaeho77","licence":"CC BY-SA 4.0","leadFile":"Cottus_koreanus.jpg","views":254,"notFood":"a taxon"},{"title":"Czekanowski's minnow","name":"Czekanowski's minnow","country":"South Korea","url":"https://en.wikipedia.org/wiki/Czekanowski's_minnow","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/%D0%93%D0%BE%D0%BB%D1%8C%D1%8F%D0%BD_%D0%A7%D0%B5%D0%BA%D0%B0%D0%BD%D0%BE%D0%B2%D1%81%D0%BA%D0%BE%D0%B3%D0%BE.jpg/960px-%D0%93%D0%BE%D0%BB%D1%8C%D1%8F%D0%BD_%D0%A7%D0%B5%D0%BA%D0%B0%D0%BD%D0%BE%D0%B2%D1%81%D0%BA%D0%BE%D0%B3%D0%BE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"alexey_yabs","licence":"CC0","leadFile":"Гольян_Чекановского.jpg","views":371,"notFood":"a taxon"},{"title":"Dark sleeper","name":"Dark sleeper","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dark_sleeper","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Donko071007-2.jpg/960px-Donko071007-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ふうけ","licence":"CC BY-SA 4.0","leadFile":"Donko071007-2.jpg","views":2754,"langs":["eu","fi","ja","nl","uk","zh"],"langNames":{"eu":"Odontobutis obscura","fi":"Hammasrohmutokko","ja":"ドンコ","nl":"Odontobutis obscura","uk":"Odontobutis obscura","zh":"暗色沙塘鳢"},"notFood":"a taxon"},{"title":"Dusky sole","name":"Dusky sole","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dusky_sole","prepSummary":"Lepidopsetta mochigarei est une espèce de poissons plats appartenant à la famille des Pleuronectidae. Il vit dans le nord de l'Océan Pacifique.","views":284,"langs":["eu","fa","fr","gl","ja","nl","sv","uk","zh"],"langNames":{"eu":"Lepidopsetta mochigarei","fa":"ماهی حلوای تیره","fr":"Lepidopsetta mochigarei","gl":"Lepidopsetta mochigarei","ja":"アサバガレイ","nl":"Lepidopsetta mochigarei","sv":"Lepidopsetta mochigarei","uk":"Lepidopsetta mochigarei","zh":"犘氏雙線鰈"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Dusky tripletooth goby","name":"Dusky tripletooth goby","country":"South Korea","url":"https://en.wikipedia.org/wiki/Dusky_tripletooth_goby","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Tridentiger_obscurus-2_by_OpenCage.jpg/960px-Tridentiger_obscurus-2_by_OpenCage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:OpenCage","licence":"CC BY-SA 2.5","leadFile":"Tridentiger_obscurus-2_by_OpenCage.jpg","views":535,"langs":["ca","es","eu","ja","nl","sv","uk","zh"],"langNames":{"ca":"Tridentiger obscurus","es":"Tridentiger obscurus","eu":"Tridentiger obscurus","ja":"チチブ","nl":"Tridentiger obscurus","sv":"Tridentiger obscurus","uk":"Тризубий бичок темний","zh":"暗缟鰕虎鱼"},"notFood":"a taxon"},{"title":"Gobio macrocephalus","name":"Gobio macrocephalus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Gobio_macrocephalus","views":602,"langs":["ca","es","eu","nl","sv","uk","zh"],"langNames":{"ca":"Gobio macrocephalus","es":"Gobio macrocephalus","eu":"Gobio macrocephalus","nl":"Gobio macrocephalus","sv":"Gobio macrocephalus","uk":"Gobio macrocephalus","zh":"大头鮈"},"notFood":"a taxon"},{"title":"Golden mandarin fish","name":"Golden mandarin fish","country":"South Korea","url":"https://en.wikipedia.org/wiki/Golden_mandarin_fish","photo":"https://upload.wikimedia.org/wikipedia/commons/6/62/Hwangssogari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"National Institute of Ecology","licence":"KOGL Type 1","leadFile":"Hwangssogari.jpg","views":2306,"langs":["bg","eu","ja","ko","ml","nl","ru","sv","uk","vi","zh"],"langNames":{"bg":"Siniperca scherzeri","eu":"Siniperca scherzeri","ja":"コウライケツギョ","ko":"쏘가리","ml":"ഗോൾഡൻ മന്ദാരിൻ ഫിഷ്","nl":"Siniperca scherzeri","ru":"Siniperca scherzeri","sv":"Siniperca scherzeri","uk":"Siniperca scherzeri","vi":"Siniperca scherzeri","zh":"斑鳜"},"notFood":"a taxon"},{"title":"Hemibarbus mylodon","name":"Hemibarbus mylodon","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hemibarbus_mylodon","prepSummary":"어름치는 잉어목 잉어과 속하며, 한국에서만 서식하는 고유종 민물고기이다. 대한민국의 천연기념물 제259호로 지정되어 있다. 어름치는 잉어과에 속하는 우리나라의 고유한 물고기로 한강, 임진강, 금강의 중상류에 분포한다. 몸길이는 20∼30cm이며, 몸 표면에 검은 점이 7∼8줄로 가로 놓여져 있는 것이 특징이다. 하천 중상류의 물이 맑고 자갈이 있는 곳에서 서식하며 물속에 사는 곤충이나 갑각류, 작은 동물 등을 먹고 산다. 수온이 17 °C 이상 올라가는 4∼5월이면 깨끗한 물 속에 구덩이를 파고 알을 낳으며, 알을 잃어버리지 않기 위해 모래와 자갈로 높이 5∼18cm의 산란탑을 쌓아 놓는다.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/62/Eoreumchi2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"National Institute of Ecology","licence":"KOGL Type 1","leadFile":"Eoreumchi2.jpg","views":581,"langs":["ca","es","eu","ja","ko","nl","ru","sv","zh"],"langNames":{"ca":"Hemibarbus mylodon","es":"Hemibarbus mylodon","eu":"Hemibarbus mylodon","ja":"ヤガタニゴイ","ko":"어름치","nl":"Hemibarbus mylodon","ru":"Hemibarbus mylodon","sv":"Hemibarbus mylodon","zh":"朝鮮䱻"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Hippocampus haema","name":"Hippocampus haema","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hippocampus_haema","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Hippocampus_haema.jpg/960px-Hippocampus_haema.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bae Jiwon (뽀그르)","licence":"CC BY-SA 4.0","leadFile":"Hippocampus_haema.jpg","views":1224,"notFood":"a taxon"},{"title":"Hypomesus nipponensis","name":"Hypomesus nipponensis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Hypomesus_nipponensis","leadFile":"lossless-page1-1920px-Wakasagi_Adult_(70mm).tif.png","views":5769,"langs":["de","eu","fa","fr","ja","ko","nl","sv","zh"],"langNames":{"de":"Hypomesus nipponensis","eu":"Hypomesus nipponensis","fa":"سیمین‌ماهی هوکایدو","fr":"Hypomesus nipponensis","ja":"ワカサギ","ko":"빙어","nl":"Hypomesus nipponensis","sv":"Hypomesus nipponensis","zh":"西太公鱼"},"notFood":"a taxon"},{"title":"Ice goby","name":"Ice goby","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ice_goby","prepSummary":"사백어 (死白魚/Leucopsarion petersii)는 농어목 망둑어과에 속하는 물고기이며, 거제말로 '뱅아리','병아리'등으로 불리고, 암컷이 수컷보다 크며, 산란기에 암컷의 복부가 부풀어 오르고 검은 점들이 생긴다. 몸 길이는 3 ~ 5 cm이다.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/Shirouo0902.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ふうけ","licence":"Public domain","leadFile":"Shirouo0902.jpg","views":5444,"langs":["ca","de","es","eu","fa","id","ja","ko","nl","ru","sv","vi","zh"],"langNames":{"ca":"Leucopsarion petersii","de":"Leucopsarion petersii","es":"Leucopsarion petersii","eu":"Leucopsarion petersii","fa":"گوبی یخی","id":"Bekut es","ja":"シロウオ","ko":"사백어","nl":"Leucopsarion petersii","ru":"Белый бычок Петерса","sv":"Leucopsarion petersii","vi":"Leucopsarion petersii","zh":"彼氏冰鰕虎魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Ilisha elongata","name":"Ilisha elongata","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ilisha_elongata","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Elongate_ilisha.jpg/960px-Elongate_ilisha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Micromesistius","licence":"CC BY-SA 3.0","leadFile":"Elongate_ilisha.jpg","views":2422,"langs":["es","eu","fa","id","ko","ms","my","nl","ru","sv","vi","zh"],"langNames":{"es":"Ilisha elongata","eu":"Ilisha elongata","fa":"شاه‌ماهی چینی","id":"Puput","ko":"준치","ms":"Puput bulan","my":"ငါးမျက်ဆန်ကျယ်","nl":"Ilisha elongata","ru":"Сельдь-илиша","sv":"Kinesisk buksill","vi":"Cá đé","zh":"長鰳"},"notFood":"a taxon"},{"title":"Japanese dragonet","name":"Japanese dragonet","country":"South Korea","url":"https://en.wikipedia.org/wiki/Japanese_dragonet","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/YamadoriChicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Izuzuki","licence":"CC BY-SA 3.0","leadFile":"YamadoriChicken.jpg","views":269,"langs":["ca","es","nl","sv","uk","zh"],"langNames":{"ca":"Synchiropus ijimae","es":"Synchiropus ijimae","nl":"Synchiropus ijimae","sv":"Synchiropus ijimae","uk":"Synchiropus ijimae","zh":"飯島氏連鰭䲗"},"notFood":"a taxon"},{"title":"Japanese sleeper ray","name":"Japanese sleeper ray","country":"South Korea","url":"https://en.wikipedia.org/wiki/Japanese_sleeper_ray","prepSummary":"전기가오리는 전기가오리목에 속하는 한 종이다. 태평양 북서쪽에서 일본, 중국의 남쪽 남중국해까지 분포해있다. 40cm까지 자라고, 적갈색 또는 갈색의 원형 모양에 가까운 가슴지느러미를 더 옅거나 짙은 무늬와 함께 지니고 있다. 전기가오리의 작고 툭 튀어나온 눈은 부드러운 테를 가졌고, 눈 뒤에는 눈보다 더 큰 분수공이 있다. 전기가오리의 짧고 단단한 꼬리는 둥근 배지느러미 위에 위치한 등지느러미를 지탱하는 큰 꼬리지느러미로 되어있다. 얕고 모래가 많은 산호 근처에 거주하며, 전기가오리는 무척추동물을 먹는 저서성 어류이다. 같은 과의 종들처럼 방어의 용도로 강한 전기 충격을 만들 수 있다. 새끼는 보통 5마리 정도 낳는다. 회임된 새끼들은 처음에는 난황으로, 후에는 조직영양소를 먹으며 산다. 국제 자연 보전 연맹은 전기가오리가 트롤링에 민감하기 때문에 취약종으로 분류하였다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Narke_japonica.jpg/960px-Narke_japonica.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RYO SATO from Hamamatsu, Shizuoka, Japan","licence":"CC BY-SA 2.0","leadFile":"Narke_japonica.jpg","views":3869,"langs":["bg","de","es","eu","fr","ja","ko","nl","pt","ru","sv","zh"],"langNames":{"bg":"Narke japonica","de":"Narke japonica","es":"Narke japonica","eu":"Narke japonica","fr":"Narke japonica","ja":"シビレエイ","ko":"전기가오리","nl":"Japanse sluimerrog","pt":"Narke japonica","ru":"Японская нарка","sv":"Narke japonica","zh":"日本單鰭電鰩"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Japanese whiting","name":"Japanese whiting","country":"South Korea","url":"https://en.wikipedia.org/wiki/Japanese_whiting","prepSummary":"Japanese whiting produce between 13,600 and 68,900 egg in a spawning period, which occurs between June and October. The larval development has been extensively described by Oozeki et al., who described ten stages in the morphological and histological development of the species. Juveniles inhabit protected areas such as shallow bays and seagrass beds.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Sillago_japonica-02.jpg/960px-Sillago_japonica-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Togabi","licence":"CC0","leadFile":"Sillago_japonica-02.jpg","views":4358,"langs":["bg","ca","es","eu","ja","ko","nl","ru","sv","vi","zh"],"langNames":{"bg":"Sillago japonica","ca":"Sillago japonica","es":"Sillago japonica","eu":"Sillago japonica","ja":"シロギス","ko":"청보리멸","nl":"Zilverwijting","ru":"Японская силага","sv":"Sillago japonica","vi":"Sillago japonica","zh":"少鳞鱚"},"notFood":"a taxon"},{"title":"Khanka spiny bitterling","name":"Khanka spiny bitterling","country":"South Korea","url":"https://en.wikipedia.org/wiki/Khanka_spiny_bitterling","prepSummary":"가시납지리(학명: Acanthorhodeus chankaensis)는 잉어과 납자루아과에 속하는 담수어로, 한국의 고유종이다. 몸길이 10cm 가량으로, 몸체는 양옆으로 납작하게 눌린 타원형이다. 입수염은 없다. 몸은 광택이 있는 은색 내지는 청록색으로, 지느러미는 밝은 보라색이며, 산란기에는 혼인색을 띈다. 바닥에 진흙이 깔린 중류와 하류의 강바닥이나 하천에서 서식하며, 유속이 느린 물에서 잘 산다. 적응력이 좋아서 전국의 하천에 두루 서식한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Acanthorhodeus_chankaensis.jpg/960px-Acanthorhodeus_chankaensis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A. C. Tatarinov","licence":"CC BY-SA 4.0","leadFile":"Acanthorhodeus_chankaensis.jpg","views":513,"langs":["ca","es","eu","hr","ko","nl","sv","zh"],"langNames":{"ca":"Acheilognathus chankaensis","es":"Acheilognathus chankaensis","eu":"Acanthorhodeus chankaensis","hr":"Acanthorhodeus","ko":"가시납지리","nl":"Acanthorhodeus chankaensis","sv":"Acanthorhodeus chankaensis","zh":"兴凯鱊"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Korean mackerel","name":"Korean mackerel","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_mackerel","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1d/Sckor_u0.gif?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Sckor_u0.gif","views":2877,"langs":["bg","ca","de","es","eu","fr","id","ko","ms","nl","ru","sv","ta","vi","zh"],"langNames":{"bg":"Scomberomorus koreanus","ca":"Scomberomorus koreanus","de":"Scomberomorus koreanus","es":"Scomberomorus koreanus","eu":"Scomberomorus koreanus","fr":"Scomberomorus koreanus","id":"Tenggiri bunga","ko":"평삼치","ms":"Tenggiri korea","nl":"Koreaanse koningsmakreel","ru":"Корейская макрель","sv":"Scomberomorus koreanus","ta":"கொரியக் கானாங்கெளுத்தி","vi":"Cá thu Triều Tiên","zh":"朝鲜马鲛"},"notFood":"a taxon"},{"title":"Korean skate","name":"Korean skate","country":"South Korea","url":"https://en.wikipedia.org/wiki/Korean_skate","prepSummary":"Hongeo koreanus (Syn.: Raja koreana) ist eine Fischart aus der Familie der Echten Rochen (Rajidae), die in den Meeren rund um Südkorea und an den Küsten des südwestlichen Japans vorkommt.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Korean_skate_%28Heuksando_skate%29.jpg/960px-Korean_skate_%28Heuksando_skate%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Korea Copyright Commission","licence":"CC BY 4.0","leadFile":"Korean_skate_(Heuksando_skate).jpg","views":4252,"langs":["de","eu","hu","nl","ru","sv","zh"],"langNames":{"de":"Hongeo koreanus","eu":"Hongeo koreana","hu":"Hongeo koreana","nl":"Hongeo koreana","ru":"Hongeo koreana","sv":"Hongeo koreana","zh":"朝鮮洪鰩"},"sourceLanguage":"de","notFood":"a taxon"},{"title":"Lake minnow","name":"Lake minnow","country":"South Korea","url":"https://en.wikipedia.org/wiki/Lake_minnow","photo":"https://upload.wikimedia.org/wikipedia/commons/9/90/Phoxinus_percnurus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"opencage","licence":"CC BY-SA 3.0","leadFile":"Phoxinus_percnurus.jpg","views":963,"langs":["bg","ca","de","es","eu","fi","hu","ja","kk","lt","mn","nl","pl","pt","ru","sv","uk","vi","zh"],"langNames":{"bg":"Rhynchocypris percnurus","ca":"Rhynchocypris percnurus","de":"Sumpfelritze","es":"Rhynchocypris percnurus","eu":"Rhynchocypris percnurus","fi":"Euraasianmutu","hu":"Mocsári cselle","ja":"ヤチウグイ","kk":"Көлталма балық","lt":"Ežerinė rainė","mn":"Нуурын варлан","nl":"Rhynchocypris percnurus","pl":"Strzebla błotna","pt":"Rhynchocypris percnurus","ru":"Озёрный гольян","sv":"Rhynchocypris percnurus","uk":"Мересниця озерна","vi":"Rhynchocypris percnurus","zh":"湖大吻鱥"},"notFood":"a taxon"},{"title":"Larimichthys polyactis","name":"Larimichthys polyactis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Larimichthys_polyactis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Larimichthys_polyactis.jpg/960px-Larimichthys_polyactis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Larimichthys_polyactis.jpg","views":16861,"langs":["ca","es","eu","is","it","ko","nl","sv","vi","zh"],"langNames":{"ca":"Larimichthys polyactis","es":"Larimichthys polyactis","eu":"Larimichthys polyactis","is":"Guli baulari","it":"Larimichthys polyactis","ko":"참조기","nl":"Larimichthys polyactis","sv":"Larimichthys polyactis","vi":"Larimichthys polyactis","zh":"小黄鱼"},"notFood":"a taxon"},{"title":"Liobagrus somjinensis","name":"Liobagrus somjinensis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Liobagrus_somjinensis","views":201,"langs":["eu","nl","sv","zh"],"langNames":{"eu":"Liobagrus somjinensis","nl":"Liobagrus somjinensis","sv":"Liobagrus somjinensis","zh":"索氏䱀"},"notFood":"a taxon"},{"title":"Nematalosa nasus","name":"Nematalosa nasus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Nematalosa_nasus","prepSummary":"Nematalosa nasus is een straalvinnige vissensoort uit de familie van haringen (Clupeidae). De wetenschappelijke naam van de soort is voor het eerst geldig gepubliceerd in 1795 door Bloch. De soort staat op de Rode Lijst van de IUCN als niet bedreigd, beoordelingsjaar 2009. Categorie:Clupeidae Categorie:IUCN-status niet bedreigd","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Chatoessus_nasus_Achilles_160.jpg/960px-Chatoessus_nasus_Achilles_160.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"C. Achilles","licence":"Public domain","leadFile":"Chatoessus_nasus_Achilles_160.jpg","views":1056,"langs":["ca","eu","ml","nl","sv"],"langNames":{"ca":"Nematalosa nasus","eu":"Nematalosa nasus","ml":"നൂൽചിറകൻ നൂന","nl":"Nematalosa nasus","sv":"Nematalosa nasus"},"sourceLanguage":"nl","notFood":"a taxon"},{"title":"Nipponocypris koreanus","name":"Nipponocypris koreanus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Nipponocypris_koreanus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Nipponocypris_koreanus%2C_Danyang.jpg/960px-Nipponocypris_koreanus%2C_Danyang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaeho77","licence":"CC BY-SA 4.0","leadFile":"Nipponocypris_koreanus,_Danyang.jpg","views":373,"notFood":"a taxon"},{"title":"Nipponocypris temminckii","name":"Nipponocypris temminckii","country":"South Korea","url":"https://en.wikipedia.org/wiki/Nipponocypris_temminckii","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Nipponocypris_temminckii.jpg/960px-Nipponocypris_temminckii.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"Nipponocypris_temminckii.jpg","views":1000,"notFood":"a taxon"},{"title":"Northern snakehead","name":"Northern snakehead","country":"South Korea","url":"https://en.wikipedia.org/wiki/Northern_snakehead","prepSummary":"The northern snakehead can double its population in as little as 15 years. It reaches sexual maturity at age three or four, when it will be about long. The eggs are fertilized externally; a female can lay 100,000 eggs a year. Fertilization occurs in shallow water in the early morning. The eggs are yellow and spherical, about in diameter. Eggs hatch after about 1–2 days, but they can take much longer at lower temperatures.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/00/Channa_argus_distribution.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Channa_argus_distribution.png","views":43580,"langs":["ar","ca","cs","es","eu","fi","fr","id","is","it","ja","ka","kk","ko","nl","pl","pt","ru","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"شنة أرغنية","ca":"Channa argus","cs":"Hadohlavec skvrnitý","es":"Channa argus","eu":"Channa argus","fi":"Channa argus","fr":"Channa argus","id":"Gabus utara","is":"Norðlægur slönguhaus","it":"Channa argus","ja":"カムルチー","ka":"გველთავა (თევზი)","kk":"Жыланбас балық","ko":"가물치","nl":"Channa argus","pl":"Channa argus","pt":"Channa argus","ru":"Змееголов","sv":"Nordlig ormhuvudsfisk","th":"ปลาช่อนเหนือ","tr":"Channa argus","uk":"Channa argus","vi":"Cá lóc Trung Quốc","zh":"烏鱧"},"notFood":"a taxon"},{"title":"Ocellate spot skate","name":"Ocellate spot skate","country":"South Korea","url":"https://en.wikipedia.org/wiki/Ocellate_spot_skate","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bc/Okamejei_kenojei2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"OpenCage.info","licence":"CC BY-SA 2.5","leadFile":"Okamejei_kenojei2.jpg","views":2396,"langs":["bg","ca","es","eu","ja","ko","nl","ru","sv","zh"],"langNames":{"bg":"Okamejei kenojei","ca":"Okamejei kenojei","es":"Okamejei kenojei","eu":"Okamejei kenojei","ja":"コモンカスベ","ko":"홍어","nl":"Okamejei kenojei","ru":"Глазчатый рашпильный скат","sv":"Okamejei kenojei","zh":"斑甕鰩"},"notFood":"a taxon"},{"title":"Olive flounder","name":"Olive flounder","country":"South Korea","url":"https://en.wikipedia.org/wiki/Olive_flounder","prepSummary":"넙치(, )는 전갱이목 넙치과에 속하는 바닷물고기이고, 광어(廣魚)라고도 하는데, 몸이 넙적하고 눈이 왼쪽으로 몰려 있다. 《자산어보》에서는 접어(鰈魚. 잎사귀 물고기)라고 하고 있으며, 속명을 “넓적한 물고기”라는 뜻에서 광어(廣魚)라고 소개하고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Paralichthys-olivaceus-Federal-Way-3583.jpg/960px-Paralichthys-olivaceus-Federal-Way-3583.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Vmenkov","licence":"CC BY-SA 3.0","leadFile":"Paralichthys-olivaceus-Federal-Way-3583.jpg","views":15567,"langs":["ar","ca","eu","fa","fr","gl","ja","ko","nl","ru","sv","vi","zh"],"langNames":{"ar":"مفلطح زيتوني","ca":"Paralichthys olivaceus","eu":"Paralichthys olivaceus","fa":"کفشک زیتونی","fr":"Paralichthys olivaceus","gl":"Paralichthys olivaceus","ja":"ヒラメ","ko":"넙치","nl":"Paralichthys olivaceus","ru":"Азиатский паралихт","sv":"Paralichthys olivaceus","vi":"Cá bơn vỉ","zh":"扁口鱼"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Opsariichthys bidens","name":"Opsariichthys bidens","country":"South Korea","url":"https://en.wikipedia.org/wiki/Opsariichthys_bidens","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Opsariichthys_evolans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Frank M. Greco","licence":"CC BY 3.0","leadFile":"Opsariichthys_evolans.jpg","views":879,"notFood":"a taxon"},{"title":"Pacific cod","name":"Pacific cod","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pacific_cod","photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Gadus_macrocephalus.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Gadus_macrocephalus.png","views":27983,"langs":["af","az","de","es","eu","fa","fr","hu","id","is","it","ja","ka","ko","nb","nl","pl","pt","ro","ru","sv","vi","zh"],"langNames":{"af":"Pasifiese kabeljou","az":"Gadus macrocephalus","de":"Pazifischer Kabeljau","es":"Gadus macrocephalus","eu":"Gadus macrocephalus","fa":"روغن‌ماهی خاکستری","fr":"Morue du Pacifique","hu":"Gadus macrocephalus","id":"Bakalau pasifik","is":"Kyrrahafsþorskur","it":"Gadus macrocephalus","ja":"マダラ","ka":"წყნარი ოკეანის ვირთევზა","ko":"대구 (어류)","nl":"Pacifische kabeljauw","nb":"Stillehavstorsk","pl":"Dorsz pacyficzny","pt":"Gadus macrocephalus","ro":"Cod de Pacific","ru":"Тихоокеанская треска","sv":"Stillahavstorsk","vi":"Cá tuyết Thái Bình Dương","zh":"大头鳕"},"notFood":"a taxon"},{"title":"Pacific herring","name":"Pacific herring","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pacific_herring","prepSummary":"청어(靑魚,, 학명: ) 또는 태평양청어는 청어과의 바닷물고기이다. 몸의 길이는 35cm 정도로 늘씬하고 옆으로 납작하며, 등은 짙은 청색이고 옆구리와 배는 은빛을 띤 백색이다. 청어는 동서양을 막론하고 중요한 먹거리로 청어 보존 식품들의 흔적은 아직까지 전세계 식문화로 남아 있다. 한국에는 겨우 내 얼말린 과메기가 가공식품으로 유명하고, 북유럽에는 발트해 산 청어를 염장하여 삭힌 통조림인 수르스트뢰밍(surströmming)이 지독한 냄새와 강렬한 맛으로 유명하다. 일본에는 미카키 니싱(身欠きにしん)이 있고 영국에는 블로터나 키퍼 등이 있다. 14세기부터 네덜란드에서 생산된 염장 청어는 네덜란드에 큰 부를 가져다 주어 경제대국으로 성장하는데 밑거름이 되었다.에도 생선만은 허용되어 수요가 많았었기 때문이다. 현재에도 네덜란드 곳곳에서는 청어축제가 열리고 있다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Clupea_pallasii_pallasii.jpg/960px-Clupea_pallasii_pallasii.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnonymousUnknown author","licence":"Public domain","leadFile":"Clupea_pallasii_pallasii.jpg","views":11977,"langs":["ar","az","ca","de","es","eu","fa","fi","fr","he","is","it","ko","pl","ru","sv","uz","vi","zh"],"langNames":{"ar":"رنكة بلاسية","az":"Sakit okean siyənəyi","ca":"Clupea pallasii","de":"Pazifischer Hering","es":"Clupea pallasii","eu":"Clupea pallasii","fa":"شاه‌ماهی آرام","fi":"Tyynenmerensilli","fr":"Clupea pallasii","he":"מליח פסיפי","is":"Kyrrahafssíld","it":"Clupea pallasii","ko":"청어","pl":"Śledź pacyficzny","ru":"Тихоокеанская сельдь","sv":"Stillahavssill","uz":"Tinch okean seld baligʻi","vi":"Cá trích Thái Bình Dương","zh":"太平洋鯡"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Pagrus major","name":"Pagrus major","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pagrus_major","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Pagrus_major_Red_seabream_ja01.jpg/960px-Pagrus_major_Red_seabream_ja01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miya","licence":"CC BY-SA 3.0","leadFile":"Pagrus_major_Red_seabream_ja01.jpg","views":37946,"langs":["bg","ca","es","eu","fi","fr","it","ja","ko","ms","nl","ru","sl","sv","uk","vi","zh"],"langNames":{"bg":"Pagrus major","ca":"Pagrus major","es":"Pagrus major","eu":"Pagrus major","fi":"Ruusupargo","fr":"Pagrus major","it":"Pagrus major","ja":"マダイ","ko":"참돔","ms":"Mengkuku merah","nl":"Japanse goudbrasem","ru":"Красный пагр","sl":"Japonski pagar","sv":"Pagrus major","uk":"Пагр червоний","vi":"Pagrus major","zh":"真鯛"},"notFood":"a taxon"},{"title":"Pond loach","name":"Pond loach","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pond_loach","prepSummary":"The pond loach can reproduce sexually and asexually. Although sexually reproducing diploids (2n = 50) are most common in Japan, asexual clones also occur in a few wild populations. Clonally reproducing diploid loaches produce unreduced diploid eggs that develop into identical clones (without any genetic contribution from sperm) by the process of gynogenesis. During gynogenesis, an egg is activated by a sperm that degenerates without fusing with the egg nucleus, so that the resulting embryo contains only maternal chromosomes. This asexual process involves the duplication of chromosomes by mitosis without cytokinesis prior to meiosis, i.e.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/86/Misgurnus_anguillicaudatus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Misgurnus_anguillicaudatus.jpg","views":34765,"langs":["bg","ca","cs","de","es","eu","fi","fr","id","it","ja","ko","nb","nl","pl","pt","sv","vi","zh"],"langNames":{"bg":"Misgurnus anguillicaudatus","ca":"Misgurn del Japó","cs":"Piskoř dálnovýchodní","de":"Ostasiatischer Schlammpeitzger","es":"Misgurnus anguillicaudatus","eu":"Misgurnus anguillicaudatus","fi":"Aasianmutakala","fr":"Misgurnus anguillicaudatus","id":"Susuh-batu kolam","it":"Misgurnus anguillicaudatus","ja":"ドジョウ","ko":"미꾸리","nl":"Aziatische modderkruiper","nb":"Kinesisk værål","pl":"Piskorz amurski","pt":"Dojô (ictiologia)","sv":"Väderål","vi":"Misgurnus anguillicaudatus","zh":"泥鳅"},"notFood":"a taxon"},{"title":"Pond smelt","name":"Pond smelt","country":"South Korea","url":"https://en.wikipedia.org/wiki/Pond_smelt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pond_smelt_illustration.jpg/960px-Pond_smelt_illustration.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Surf_Smelt,_Pond_smelt.jpg: Drawing by H. L. Todd, NOAA's Historic Fisheries Collection derivative work: ManfromButtonwillow (talk)","licence":"Public domain","leadFile":"Pond_smelt_illustration.jpg","views":1922,"langs":["eu","fa","ja","ka","nl","sv","zh"],"langNames":{"eu":"Hypomesus olidus","fa":"سیمین‌ماهی برکه","ja":"イシカリワカサギ","ka":"კიტრანა","nl":"Hypomesus olidus","sv":"Hypomesus olidus","zh":"池沼公鱼"},"notFood":"a taxon"},{"title":"Rhinogobius giurinus","name":"Rhinogobius giurinus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Rhinogobius_giurinus","prepSummary":"갈문망둑(학명: Rhinogobius giurinus)은 망둑어과에 속하는 물고기의 일종이다. 몸길이가 7~9cm 정도로, 몸은 원통 모양이고 머리는 위아래로 납작하며 주둥이가 길다. 작은 눈은 납작한 머리의 위쪽에 불거져 있다. 등은 비늘로 덮여 있지만 뺨과 아가미 부분에는 비늘이 없다. 배지느러미가 합쳐져 만들어진 흡반이 있으며 타원형이다. 입은 매우 작다. 몸은 전체적으로 담황록색이고 머리와 배는 백색이다. 몸 전체적으로 구름 모양의 무늬가 있으며 5개 정도 산재한다. 자갈이 깔린 하천과 여울 및 기수역에서 주로 서식하며, 밀어와 비슷하게 생겼지만 밀어보다 얕고 유속이 느린 곳에서 분포한다. 잡식성이지만 수생곤충을 즐겨 먹으며, 물벼룩 등의 미생물들도 두루 섭식한다. 산란기는 7~10월이며, 돌 밑에 알을 외겹으로 낳고 수컷이 보호한다. 주로 식용 어류로 쓰이지만 관상어로도 쓰이며, 한국 외에도 중국·일본·베트남·오키나와·연해주·대만·러시아 등지의 곳곳의 하천에 널리 분포한다. 티베트·윈난성·싱가포르에도 유입된 것으로 알려져 있다. 분류:망둑어과 분류:한국의 물고기 분류:베트남의 물고기 분류:중국의 물고기 분류:일본의 물고기 분류:대만의 물고기","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Rhinogobius_giurinus%28Hamamatsu%2CShizuoka%2CJapan%29.jpg/960px-Rhinogobius_giurinus%28Hamamatsu%2CShizuoka%2CJapan%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seotaro","licence":"CC BY-SA 3.0","leadFile":"Rhinogobius_giurinus(Hamamatsu,Shizuoka,Japan).jpg","views":881,"langs":["bg","ca","es","eu","fr","ja","ko","nl","ru","sv","uk","zh"],"langNames":{"bg":"Rhinogobius giurinus","ca":"Rhinogobius giurinus","es":"Rhinogobius giurinus","eu":"Rhinogobius giurinus","fr":"Rhinogobius giurinus","ja":"ゴクラクハゼ","ko":"갈문망둑","nl":"Rhinogobius giurinus","ru":"Rhinogobius giurinus","sv":"Rhinogobius giurinus","uk":"Rhinogobius giurinus","zh":"子陵吻鰕虎魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Rikuzen flounder","name":"Rikuzen flounder","country":"South Korea","url":"https://en.wikipedia.org/wiki/Rikuzen_flounder","prepSummary":"Dexistes rikuzenius est la seule espèce de poissons plats du genre Dexistes (monotypique). On la trouve dans le nord-ouest du Pacifique, près des côtes de la péninsule coréenne et du Japon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/FMIB_41167_Dexistes_rikuzenius_Jordan_%26_Starks_2.jpeg/960px-FMIB_41167_Dexistes_rikuzenius_Jordan_%26_Starks_2.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Starr Jordan / Edwin Chapin Starks","licence":"Public domain","leadFile":"FMIB_41167_Dexistes_rikuzenius_Jordan_&_Starks_2.jpeg","views":183,"langs":["eu","fa","fi","fr","nl","sv","zh"],"langNames":{"eu":"Dexistes rikuzenius","fa":"کفشک ریکوزن","fi":"Dexistes rikuzenius","fr":"Dexistes rikuzenius","nl":"Dexistes rikuzenius","sv":"Dexistes rikuzenius","zh":"日本小口鰈"},"sourceLanguage":"fr","notFood":"a taxon"},{"title":"Salangichthys","name":"Salangichthys","country":"South Korea","url":"https://en.wikipedia.org/wiki/Salangichthys","views":3037,"langs":["es","eu","fa","ka","ko","nl","ru","sv","uk","vi","zh"],"langNames":{"es":"Salangichthys microdon","eu":"Salangichthys microdon","fa":"یخ‌ماهی ژاپنی","ka":"წვრილკბილა თევზი","ko":"뱅어","nl":"Salangichthys microdon","ru":"Лапша-рыба","sv":"Salangichthys microdon","uk":"Salangichthys microdon","vi":"Cá ngân Nhật Bản răng nhỏ","zh":"小齒日本銀魚"},"notFood":"a taxon"},{"title":"Sardinella zunasi","name":"Sardinella zunasi","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sardinella_zunasi","prepSummary":"밴댕이는 청어과의 물고기이다. 몸길이는 20cm 정도로 측편되어 있으며, 등보다 배 쪽으로 불룩하게 나와있다. 등은 청록색, 측면부터 복부까지는 은백색을 띤다. 다른 청어류 물고기에 비해 비늘이 딱딱하게 발달되어 있어 떼어내기 어렵다. 전어와 생김새가 비슷하지만, 측면에 검은 점선이 없으며, 등지느러미의 마지막 연조가 길게 뻗지 않은 점으로 구분할 수 있다. 칼슘과 철분이 많이 들어 있다. 또한 물 속이나 바닷물 속에서 벗어나 지상의 공기가 유입되는 순간 바로 힘이 없어지고 죽어버리는 경우가 많다. 밴댕이는 물 속에서만 살고 숨쉬는 성향이 짙어서 물 밖으로 나가서 지상의 공기가 유입되는 순간 숨이 막혀서 죽게 되는 경우가 많아서 살아있는 채로 먹는 것은 어렵다. 때문에 어촌에서는 신선도를 위해서 잡아온 즉시 얼음을 넣고 냉장보관을 하게된다.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Sardinella_zunasi_Katsurahama_Aquarium3.jpg/960px-Sardinella_zunasi_Katsurahama_Aquarium3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Totti","licence":"CC BY-SA 4.0","leadFile":"Sardinella_zunasi_Katsurahama_Aquarium3.jpg","views":2189,"langs":["ca","es","eu","fa","ja","ko","nl","vi","zh"],"langNames":{"ca":"Sardinella zunasi","es":"Sardinella zunasi","eu":"Sardinella zunasi","fa":"ساردین ژاپنی","ja":"サッパ","ko":"밴댕이","nl":"Sardinella zunasi","vi":"Sardinella zunasi","zh":"壽南小沙丁魚"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Sebastes inermis","name":"Sebastes inermis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sebastes_inermis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Sebastes_Inermis.jpg/960px-Sebastes_Inermis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 3.0","leadFile":"Sebastes_Inermis.jpg","views":2762,"langs":["eu","fa","ja","ko","nl","ru","zh"],"langNames":{"eu":"Sebastes inermis","fa":"صخره‌ماهی قرمز ژاپنی","ja":"メバル","ko":"볼락","nl":"Sebastes inermis","ru":"Невооружённый морской окунь","zh":"無備平鮋"},"notFood":"a taxon"},{"title":"Sebastes koreanus","name":"Sebastes koreanus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Sebastes_koreanus","views":480,"notFood":"a taxon"},{"title":"Shuttles hoppfish","name":"Shuttles hoppfish","country":"South Korea","url":"https://en.wikipedia.org/wiki/Shuttles_hoppfish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Periophthalmus_modestus.jpg/960px-Periophthalmus_modestus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"Periophthalmus_modestus.jpg","views":1626,"langs":["ca","es","eu","fa","fr","he","hu","ja","ko","nl","sv","uk","vi","zh"],"langNames":{"ca":"Periophthalmus modestus","es":"Periophthalmus modestus","eu":"Periophthalmus modestus","fa":"گل‌خورک ماکو","fr":"Periophthalmus modestus","he":"יבשתן צנוע","hu":"Periophthalmus modestus","ja":"トビハゼ","ko":"말뚝망둥어","nl":"Periophthalmus modestus","sv":"Kantonesisk slamkrypare","uk":"Periophthalmus modestus","vi":"Periophthalmus modestus","zh":"广东弹涂鱼"},"notFood":"a taxon"},{"title":"Silurus microdorsalis","name":"Silurus microdorsalis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Silurus_microdorsalis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Silurus_microdorsalis.jpg/960px-Silurus_microdorsalis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kim, Hyun-tae","licence":"CC BY 4.0","leadFile":"Silurus_microdorsalis.jpg","views":722,"notFood":"a taxon"},{"title":"Tachysurus brevicorpus","name":"Tachysurus brevicorpus","country":"South Korea","url":"https://en.wikipedia.org/wiki/Tachysurus_brevicorpus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Pseudobagrus_brevicorpus%2C_Danyang.jpg/960px-Pseudobagrus_brevicorpus%2C_Danyang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaeho77","licence":"CC BY-SA 4.0","leadFile":"Pseudobagrus_brevicorpus,_Danyang.jpg","views":693,"notFood":"a taxon"},{"title":"Tanakia koreensis","name":"Tanakia koreensis","country":"South Korea","url":"https://en.wikipedia.org/wiki/Tanakia_koreensis","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e5/Acheilognathus_somjinensis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nature and Ecology. Korea magazine","licence":"CC BY-SA 3.0","leadFile":"Acheilognathus_somjinensis.jpg","views":214,"langs":["ca","es","eu","ko","nl","sv","zh"],"langNames":{"ca":"Acheilognathus koreensis","es":"Acheilognathus koreensis","eu":"Acheilognathus koreensis","ko":"칼납자루","nl":"Acheilognathus koreensis","sv":"Acheilognathus koreensis","zh":"高麗田中鰟鮍"},"notFood":"a taxon"},{"title":"Tanakia lanceolata","name":"Tanakia lanceolata","country":"South Korea","url":"https://en.wikipedia.org/wiki/Tanakia_lanceolata","prepSummary":"납자루(, )는 잉어목 잉어과 납자루속에 속하는 민물고기이다. 몸길이 5-9cm로 몸에는 무늬가 없고 등지느러미와 뒷지느러미 모두 옅은색을 띤다. 긴 산란관을 갖추어 민물조개 속에 산란하는 습성이 특징이다. 주로 평야의 호수나 늪, 물살이 약한 하천의 얕은 곳에 살며, 물풀이 무성한 곳을 특히 좋아한다. 큰 무리를 짓지 않으며, 산란기는 초봄부터 초여름까지로 산란기가 되면 수컷이 화려한 혼인색(산란기에 수컷이 종족 번식을 위해 혼인색을 띄는 물고기로는 납자루외에 황어와 연어가 있다.)을 띠며, 코와 눈 주위에 흰색 돌기물(추성)이 생긴다. 주로 물풀에 붙어 있는 작은 동물을 잡아먹고 산다. 한국·일본에 분포한다.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Tanakia_lanceolata.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tanago","licence":"CC BY-SA 3.0","leadFile":"Tanakia_lanceolata.JPG","views":571,"langs":["ca","es","eu","ja","ko","nl","sv","zh"],"langNames":{"ca":"Tanakia lanceolata","es":"Tanakia lanceolata","eu":"Tanakia lanceolata","ja":"ヤリタナゴ","ko":"납자루","nl":"Tanakia lanceolata","sv":"Tanakia lanceolata","zh":"矛形田中鳑鲏"},"sourceLanguage":"ko","notFood":"a taxon"},{"title":"Taiwanese cuisine","name":"Taiwanese cuisine","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Taiwanese_cuisine","prepSummary":"台灣料理，又稱台灣菜、台菜，是台灣獨樹一幟的料理文化。台灣料理經歷過非常豐富的歷史變遷，從最初期的台灣原住民料理，到荷蘭-西班牙殖民時代的西洋料理，再到清代福建人带来的閩菜、以及客家人带来的客家菜；從日治時期獲得的日本料理與日式洋食，再到國府遷台時期而獲得的眷村菜，以及隨著其他國家的移民而來的各國料理。這些美食在台灣400年的歷史中互相模倣滲透，最終揉合為一套兼俱東洋和西洋特色的料理文化，这即是“台湾料理”。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Taiwanese_khong_bah_png%2C_Tofu%2C_Milkfish_Skin_Soup.jpg/960px-Taiwanese_khong_bah_png%2C_Tofu%2C_Milkfish_Skin_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"迷惘的人生","licence":"CC BY-SA 2.0","leadFile":"Taiwanese_khong_bah_png,_Tofu,_Milkfish_Skin_Soup.jpg","views":57084,"langs":["ar","bg","cs","de","es","fa","fi","fr","hu","id","it","ja","jv","ka","ko","ms","pt","sv","uk","vi","zh"],"langNames":{"ar":"مطبخ تايواني","bg":"Тайванска кухня","cs":"Tchajwanská kuchyně","de":"Taiwanische Küche","es":"Gastronomía de Taiwán","fa":"آشپزی تایوانی","fi":"Taiwanilainen keittiö","fr":"Cuisine de Taïwan","hu":"Tajvani gasztronómia","id":"Hidangan Taiwan","it":"Cucina taiwanese","ja":"台湾料理","jv":"Olahan Taiwan","ka":"ტაივანური სამზარეულო","ko":"대만 요리","ms":"Masakan Taiwan","pt":"Gastronomia de Taiwan","sv":"Taiwanesiska köket","uk":"Тайванська кухня","vi":"Ẩm thực Đài Loan","zh":"臺灣料理"},"sourceLanguage":"zh"},{"title":"Alivongvong","name":"Alivongvong","country":"Taiwan","region":"Taiwanese indigenous","url":"https://en.wikipedia.org/wiki/Alivongvong","ingredients":["sticky rice","meat"],"prepSummary":"The preparation of alivongvong involves using pandan leaves, chosen for their tenderness, which are stripped of thorns and edges. These leaves are then woven into small, free-standing baskets. The sticky rice, both white and black, is thoroughly washed and soaked overnight. The soaked rice is placed into the leaf baskets, filling them about two-thirds full.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Stall_at_Taipei_Expo_Farmer%27s_Market_selling_Indigenous_Taiwanese_food_20260207.jpg/960px-Stall_at_Taipei_Expo_Farmer%27s_Market_selling_Indigenous_Taiwanese_food_20260207.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heeheemalu","licence":"CC BY-SA 4.0","leadFile":"Stall_at_Taipei_Expo_Farmer's_Market_selling_Indigenous_Taiwanese_food_20260207.jpg","views":923},{"title":"Chenopodium formosanum","name":"Chenopodium formosanum","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Chenopodium_formosanum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/%E8%B3%BD%E5%A4%8F%E6%97%8F%E7%9A%84%E7%B4%85%E8%97%9C.JPG/960px-%E8%B3%BD%E5%A4%8F%E6%97%8F%E7%9A%84%E7%B4%85%E8%97%9C.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"陳家逸","licence":"CC BY-SA 4.0","leadFile":"賽夏族的紅藜.JPG","views":2140,"notFood":"a taxon"},{"title":"Cuttlefish geng","name":"Cuttlefish geng","country":"Taiwan","region":"Taiwanese seafood","url":"https://en.wikipedia.org/wiki/Cuttlefish_geng","ingredients":["cuttlefish"],"prepSummary":"The preparation of cuttlefish geng involves cutting the cuttlefish into thin strips or forming them into balls coated with fish paste. These are then cooked in a thickened broth. The soup is typically enhanced with rice wine and katsuobushi. Common ingredients in the soup include bamboo shoots, carrots, wood ear mushrooms, and chopped daikon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Cuttlefish_geng_%2828056785755%29.jpg/960px-Cuttlefish_geng_%2828056785755%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Cuttlefish_geng_(28056785755).jpg","views":2407},{"title":"Danbing","name":"Danbing","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Danbing","ingredients":["Dough","eggs"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Dan_Bing_%28Taiwanese_egg_crepe%29.jpg/960px-Dan_Bing_%28Taiwanese_egg_crepe%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0","leadFile":"Dan_Bing_(Taiwanese_egg_crepe).jpg","views":12289},{"title":"Democracy sausage (Taiwan)","name":"Democracy sausage (Taiwan)","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Democracy_sausage_(Taiwan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/20250725_181553_Democracy_sausage_in_Taichung%2C_closer_view.jpg/960px-20250725_181553_Democracy_sausage_in_Taichung%2C_closer_view.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saimmx","licence":"CC0","leadFile":"20250725_181553_Democracy_sausage_in_Taichung,_closer_view.jpg","views":173},{"title":"Iron egg","name":"Iron egg","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Iron_egg","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Iron_Eggs_clone_compared_to_a_5_minutes_coocked_and_peeled_chicken_egg_IMG_0263.jpg/960px-Iron_Eggs_clone_compared_to_a_5_minutes_coocked_and_peeled_chicken_egg_IMG_0263.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hans Haase","licence":"CC BY-SA 4.0","leadFile":"Iron_Eggs_clone_compared_to_a_5_minutes_coocked_and_peeled_chicken_egg_IMG_0263.jpg","views":15333,"langs":["bn","de","id","ja","jv","ml","uk","zh"],"langNames":{"bn":"লৌহ ডিম্ব","de":"Eiseneier","id":"Telur besi","ja":"鐵蛋","jv":"Endhog wesi","ml":"ഇരുമ്പ് മുട്ട","uk":"Залізне яйце","zh":"鐵蛋"}},{"title":"Kiâm-piánn","name":"Kiâm-piánn","country":"Taiwan","region":"Taiwanese cookies","url":"https://en.wikipedia.org/wiki/Ki%C3%A2m-pi%C3%A1nn","ingredients":["flour","water","sugar","lard","scallions","salt","sesame seeds"],"prepSummary":"The traditional recipe for salty biscuits includes low-gluten flour (40%), water (15%), lard (25%), pepper powder (7%), chopped scallions, salt, sesame seeds, and white sugar (13%). The preparation involves combining low-gluten flour with all the ingredients to form a dough, which is then divided into small portions called the \"filling.\" Separately, medium-gluten flour is kneaded to create the \"skin,\" which is also portioned into small pieces. Each piece of filling is wrapped with the skin, flattened, folded several times, and then pressed into small rectangular shapes using a machine.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/%E9%B9%B9%E9%A4%85_02_salty_biscuit.jpg/960px-%E9%B9%B9%E9%A4%85_02_salty_biscuit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"舟集 Boattoad","licence":"CC BY-SA 4.0","leadFile":"鹹餅_02_salty_biscuit.jpg","views":1033},{"title":"Litsea cubeba","name":"Litsea cubeba","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Litsea_cubeba","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Litseacubebaflowers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"LiChieh Pan / Flickr user: plj.johnny ( https://www.flickr.com/photos/plj/ )","licence":"CC BY 2.0","leadFile":"Litseacubebaflowers.jpg","views":25287,"langs":["az","de","es","id","ja","ko","ru","sv","vi","zh"],"langNames":{"az":"Litsea cubeba","de":"Litsea cubeba","es":"Litsea cubeba","id":"Antarasa","ja":"アオモジ","ko":"산계초","ru":"Лицея кубеба","sv":"Litsea cubeba","vi":"Màng tang","zh":"山蒼樹"},"notFood":"a taxon"},{"title":"Lu rou","name":"Lu rou","country":"Taiwan","region":"China","url":"https://en.wikipedia.org/wiki/Lu_rou","ingredients":["Pork belly","dark soy sauce","rice wine","rock sugar","water"],"prepSummary":"The basic ingredients of lu rou consist of pork belly and dark soy sauce, and the dish is finished by adding various spices. There is not a specific set of standard spices for the dish, although commonly found are sichuan pepper, star anise, chenpi, cinnamon, licorice root, tsao-ko, ginger, shajiang, galangal, scallions, and rock sugar. Chili peppers may also be added in a Sichuan-style variation of the dish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/HK_Wan_Chai_%E6%98%A5%E5%9C%92%E8%A1%97_Spring_Garden_Lane_night_Chiu_Chow_food_shop_window.jpg/960px-HK_Wan_Chai_%E6%98%A5%E5%9C%92%E8%A1%97_Spring_Garden_Lane_night_Chiu_Chow_food_shop_window.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Springat","licence":"CC BY-SA 3.0","leadFile":"HK_Wan_Chai_春園街_Spring_Garden_Lane_night_Chiu_Chow_food_shop_window.jpg","views":338},{"title":"Mango shaved ice","name":"Mango shaved ice","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Mango_shaved_ice","ingredients":["mango","condensed milk","ice cream","shaved ice"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Taipei_mangguobing.JPG/960px-Taipei_mangguobing.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"(WT-en) SuperMidget at English Wikivoyage","licence":"Public domain","leadFile":"Taipei_mangguobing.JPG","views":2699},{"title":"Millet wine","name":"Millet wine","country":"Taiwan","region":"Taiwanese wine","url":"https://en.wikipedia.org/wiki/Millet_wine","prepSummary":"Millet wine is made from millet, brewer's yeast and water. In traditional production, tools such as sieves, steamers, pots, pans and jars are used. Millet is immersed in cold water and left to rest during the night. The next morning, the millet is washed with care so as not to squeeze it. The common proportion is about 400 cc per pound of millet. The washed millet is steamed and then mixed with brewer's yeast and cold water which was boiled beforehand. Finally, the mix is put into a container and the opening is sealed.","views":4257,"langs":["zh"],"langNames":{"zh":"小米酒"}},{"title":"Mongolian barbecue","name":"Mongolian barbecue","country":"Taiwan","region":"Taiwanese fusion","url":"https://en.wikipedia.org/wiki/Mongolian_barbecue","prepSummary":"Typically, diners select a variety of raw ingredients from a display of sliced meat (such as beef, pork, lamb, turkey, chicken, and shrimp) and vegetables (such as cabbage, tofu, onion, broccoli, and mushrooms). The bowl of ingredients is handed to the chef who then adds the diner's choice of sauce and is transferred to a grill. The circular shape of the grill allows two or more chefs to cook food simultaneously and the food is typically prepared as the grill is revolved around. Oil or water may be added while the ingredients are stir-fried continuously over the high heat with the food items remaining intact.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Mongolianbbq.jpg/960px-Mongolianbbq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matthew Levine from San Francisco, CA, USA","licence":"CC BY 2.0","leadFile":"Mongolianbbq.jpg","views":36324,"langs":["es","fa","fr","he","ja","jv","vi","zh"],"langNames":{"es":"Barbacoa mongola","fa":"کباب مغولی","fr":"Barbecue mongol","he":"גריל מונגולי","ja":"モンゴリアンバーベキュー","jv":"Barbekyu Mongolia","vi":"Thịt nướng Mông Cổ","zh":"蒙古烤肉"}},{"title":"Moon shrimp cake","name":"Moon shrimp cake","country":"Taiwan","region":"Taiwanese seafood","url":"https://en.wikipedia.org/wiki/Moon_shrimp_cake","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/%E6%9C%88%E4%BA%AE%E8%9D%A6%E9%A4%85.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fcuk1203","licence":"CC BY-SA 3.0","leadFile":"月亮蝦餅.JPG","views":2642,"langs":["ja","ko","th","uk","zh"],"langNames":{"ja":"月亮蝦餅","ko":"웨량샤빙","th":"กุ้งกระเบื้อง","uk":"Місячний пиріг із креветками","zh":"月亮蝦餅"}},{"title":"Rechao","name":"Rechao","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Rechao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Men_eating_at_Seawater_House_Seafood_Stir-fry_in_2014.jpg/960px-Men_eating_at_Seawater_House_Seafood_Stir-fry_in_2014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"中岑 范姜","licence":"CC BY-SA 2.0","leadFile":"Men_eating_at_Seawater_House_Seafood_Stir-fry_in_2014.jpg","views":4212},{"title":"Shuangbaotai","name":"Shuangbaotai","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Shuangbaotai","ingredients":["Dough"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Behuejhi.jpg/960px-Behuejhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sjschen","licence":"CC BY-SA 3.0","leadFile":"Behuejhi.jpg","views":2990,"langs":["es","id","jv","uk","zh"],"langNames":{"es":"Shuangbaotai","id":"Shuangbaotai","jv":"Shuangbaotai","uk":"Шуанбаотай","zh":"兩相好"}},{"title":"Soy sauce","name":"Soy sauce","country":"China","region":"East Asian","url":"https://en.wikipedia.org/wiki/Soy_sauce","ingredients":["Soybeans"],"prepSummary":"Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces. Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Soy_sauce_2.jpg/960px-Soy_sauce_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","leadFile":"Soy_sauce_2.jpg","views":222975,"langs":["af","ar","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","kk","ko","lt","lv","nb","nl","pl","pt","ro","ru","sl","sr","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"af":"Sojasous","ar":"صلصة الصويا","bg":"Соев сос","ca":"Salsa de soia","cs":"Sójová omáčka","da":"Sojasovs","de":"Sojasauce","el":"Σάλτσα σόγιας","es":"Salsa de soya","et":"Sojakaste","eu":"Soja-saltsa","fa":"سس سویا","fi":"Soijakastike","fr":"Sauce de soja","ga":"Anlann soighe","gl":"Mollo de soia","he":"רוטב סויה","hi":"सॉय सॉस","hr":"Umak od soje","hu":"Szójaszósz","hy":"Սոյայի սոուս","id":"Kecap asin","is":"Sojasósa","it":"Salsa di soia","ja":"醤油","jv":"Saos kedhelé","kk":"Соя соусы","ko":"간장","lt":"Sojų padažas","lv":"Sojas mērce","nl":"Sojasaus","nb":"Soyasaus","pl":"Sos sojowy","pt":"Molho de soja","ro":"Sos de soia","ru":"Соевый соус","sl":"Sojina omaka","sr":"Soja sos","sv":"Sojasås","ta":"சோயா சுவைச்சாறு","th":"ซีอิ๊ว","tl":"Toyo","tr":"Soya sosu","uk":"Соєвий соус","vi":"Nước tương","zh":"酱油"}},{"title":"Square cookie","name":"Square cookie","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Square_cookie","ingredients":["flour","water","sugar","salt","sesame seeds","milk powder","lard"],"prepSummary":"The primary ingredients for square cookies include baked milk powder, butter or lard, sesame seeds, and sugar. The preparation involves mixing low-gluten flour with these ingredients to form a dough, which is then divided into small portions. Separately, medium-gluten flour is kneaded to create the outer layer. Each portion of the filling is wrapped in the outer layer, flattened, folded multiple times, and then baked until crispy.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/TW_Chiayi_Square_Cookies_Cubic_Cracker_2a.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sqcokitw","licence":"CC BY-SA 3.0","leadFile":"TW_Chiayi_Square_Cookies_Cubic_Cracker_2a.jpg","views":1922,"langs":["zh"],"langNames":{"zh":"方塊酥"},"province":"Chiayi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tsang Ying Tou","name":"Tsang Ying Tou","country":"Taiwan","region":"Taiwanese pork","url":"https://en.wikipedia.org/wiki/Tsang_Ying_Tou","ingredients":["garlic chives","minced pork","fermented black beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/2/2e/Taiwanese_stir-fry_Tsang_Ying_Tou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Blowing Puffer Fish","licence":"CC BY 2.0","leadFile":"Taiwanese_stir-fry_Tsang_Ying_Tou.jpg","views":2101},{"title":"Winter melon punch","name":"Winter melon punch","country":"China","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Winter_melon_punch","ingredients":["winter melon","brown sugar or caramel"],"prepSummary":"The punch is prepared by peeling, slicing and removing the seeds of a winter melon. The winter melon slices are then placed in boiling water with brown sugar or caramel and stirred for several hours. The mixture is filtered with a gauze or sieve to remove any undissolved sediment, leaving concentrated winter melon juice that can be cooled, stored or refrigerated before drinking. It can be diluted with the aid of ice. The concentrated winter melon juice can also be reduced to form \"winter melon candy\". After the reduced juice is poured into a pan and left to cool, the solid is commonly cut into cubes and sold. The winter melon candy cubes can be cooked in tea.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/White_Gourd_and_White_Gourd_Drink.JPG/960px-White_Gourd_and_White_Gourd_Drink.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"竹筍弟弟","licence":"Copyrighted free use","leadFile":"White_Gourd_and_White_Gourd_Drink.JPG","views":5444,"langs":["es","id","ja","jv","th","zh"],"langNames":{"es":"Ponche de melón de invierno","id":"Panch beligo","ja":"冬瓜茶","jv":"Sirup mèlon mangsa salju","th":"น้ำฟักเขียว","zh":"冬瓜茶"}},{"title":"Wu geng chang wang","name":"Wu geng chang wang","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Wu_geng_chang_wang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Wu_geng_chang_wang_%E4%BA%94%E6%9B%B4%E8%85%B8%E6%97%BA.jpg/960px-Wu_geng_chang_wang_%E4%BA%94%E6%9B%B4%E8%85%B8%E6%97%BA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"George Hong","licence":"CC BY 2.0","leadFile":"Wu_geng_chang_wang_五更腸旺.jpg","views":944,"langs":["id","zh"],"langNames":{"id":"Wu geng chang wang","zh":"五更腸旺"}},{"title":"Yun Hai","name":"Yun Hai","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Yun_Hai","views":1315,"langs":["vi"],"langNames":{"vi":"Vân Hải"}},{"title":"Zanthoxylum ailanthoides","name":"Zanthoxylum ailanthoides","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Zanthoxylum_ailanthoides","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/%E9%A3%9F%E8%8C%B1%E8%90%B8.jpg/960px-%E9%A3%9F%E8%8C%B1%E8%90%B8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shih-Shiuan Kao","licence":"CC BY-SA 2.0","leadFile":"食茱萸.jpg","views":3428,"langs":["ar","az","es","ja","ko","sv","tr","vi","zh"],"langNames":{"ar":"فاغرة أيلنطيانية","az":"Zanthoxylum ailanthoides","es":"Zanthoxylum ailanthoides","ja":"カラスザンショウ","ko":"머귀나무","sv":"Zanthoxylum ailanthoides","tr":"Zanthoxylum ailanthoides","vi":"Zanthoxylum ailanthoides","zh":"食茱萸"},"notFood":"a taxon"},{"title":"Mongolian beef","name":"Mongolian beef","country":"Taiwan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Mongolian_beef","ingredients":["Flank steak","brown sauce (hoisin","soy)","vegetables (usually broccoli)","rice or rice noodles"],"prepSummary":"蒙古牛肉是源自臺灣的料理，也是美式中餐廳的常見料理。主要材料是薄切牛肉，通常使用側腹牛排，與蔥、洋蔥等蔬菜一併拌炒，並以醬汁調味，醬汁的材料通常使用海鮮醬、酱油和辣椒，調味通常不辣。通常會搭配米飯食用，美國餐廳則常盛放在炒冬粉上。 蒙古牛肉一開始是在臺灣的蒙古烤肉餐館中供應的菜餚，因此其成分或制备的方法和传统的毫無關係。","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Mongolian_Beef_with_rice_and_noodles.jpg/960px-Mongolian_Beef_with_rice_and_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Craig Dugas from Bozeman, Montana, USA","licence":"CC BY-SA 2.0","leadFile":"Mongolian_Beef_with_rice_and_noodles.jpg","views":73268,"langs":["ar","de","es","ja","jv","ko","ru","vi","zh"],"langNames":{"ar":"لحم بقري منغولي","de":"Mongolisches Rindfleisch","es":"Ternera mongola","ja":"モンゴリアンビーフ","jv":"Daging sapi Mongolia","ko":"몽골리언 비프","ru":"Говядина по-монгольски","vi":"Thịt bò Mông Cổ","zh":"蒙古牛肉"},"sourceLanguage":"zh"},{"title":"Wheel pie","name":"Wheel pie","country":"Taiwan","region":"Taiwanese pastries","url":"https://en.wikipedia.org/wiki/Wheel_pie","ingredients":["Batter","sweet azuki bean paste"],"prepSummary":"Wheel pies are made using a pancake batter poured into a circular mold on a specialized griddle. The batter is cooked until it forms a golden-brown shell. A generous amount of filling is placed in the center, then another layer of batter is poured on top before the two halves are sealed together.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/08.09_%E7%B8%BD%E7%B5%B1%E6%8E%A5%E8%A6%8B%E3%80%8C%E3%80%8E2021%E7%AC%AC31%E5%B1%86%E6%88%90%E9%83%BD%E5%A4%8F%E5%AD%A3%E4%B8%96%E7%95%8C%E5%A4%A7%E5%AD%B8%E9%81%8B%E5%8B%95%E6%9C%83%E3%80%8F%E4%BB%A3%E8%A1%A8%E5%9C%98%E9%81%B8%E6%89%8B%E3%80%81%E6%95%99%E7%B7%B4%E5%8F%8A%E9%9A%8A%E8%81%B7%E5%93%A1%E3%80%8D_-_53104679048.jpg/960px-08.09_%E7%B8%BD%E7%B5%B1%E6%8E%A5%E8%A6%8B%E3%80%8C%E3%80%8E2021%E7%AC%AC31%E5%B1%86%E6%88%90%E9%83%BD%E5%A4%8F%E5%AD%A3%E4%B8%96%E7%95%8C%E5%A4%A7%E5%AD%B8%E9%81%8B%E5%8B%95%E6%9C%83%E3%80%8F%E4%BB%A3%E8%A1%A8%E5%9C%98%E9%81%B8%E6%89%8B%E3%80%81%E6%95%99%E7%B7%B4%E5%8F%8A%E9%9A%8A%E8%81%B7%E5%93%A1%E3%80%8D_-_53104679048.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"總統府","licence":"CC BY 2.0","leadFile":"08.09_總統接見「『2021第31屆成都夏季世界大學運動會』代表團選手、教練及隊職員」_-_53104679048.jpg","views":4136},{"title":"Wang Peng-chieh","name":"Wang Peng-chieh","country":"Taiwan","region":"Taiwanese bakers","url":"https://en.wikipedia.org/wiki/Wang_Peng-chieh","views":485,"notFood":"a person"},{"title":"Wu Pao-chun","name":"Wu Pao-chun","country":"Taiwan","region":"Taiwanese bakers","url":"https://en.wikipedia.org/wiki/Wu_Pao-chun","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d5/Wu_Pao-chun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yang_Chiu-hsing,_Wu_Pao-chun,_etc.jpg: 小興 蠟筆 derivative work: Luuva (talk)","licence":"CC BY-SA 2.0","leadFile":"Wu_Pao-chun.jpg","views":3584,"langs":["de","ja","zh"],"langNames":{"de":"Wu Pao-chun","ja":"呉寶春","zh":"吳寶春"},"notFood":"a person"},{"title":"André Chiang","name":"André Chiang","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Andr%C3%A9_Chiang","prepSummary":"江振誠（英文名：André Chiang，），生於臺北市北投區石牌，長於臺北市士林區，臺灣籍旅外廚師，淡水商工餐飲管理畢業，哥哥是台灣演員江宏恩。中華民國第五十四屆十大傑出青年。曾旅居位於新加坡的自家法式料理餐廳「Restaurant ANDRÉ」，該餐廳於2016年新加坡米其林指南中評鑑為二星，2017年聖沛黎洛全球50最佳餐廳名列第14、亞洲50最佳餐廳名列第2，同時榮獲新加坡最佳餐廳，後於2018年2月14日結束營業，返回家鄉臺灣經營餐廳「RAW」，並將親身經歷及知識傳承給臺灣的年輕世代。另外，他也於2018年在中國大陸成都馬可波羅曾經行經的廊橋開設了「The Bridge廊橋」川菜餐廳，提出川菜新觀點，還原其豐富味覺元素但增添雅趣。2022年疫情過後，他開始跨界合作旅程，先與未來鑽石品牌JOY COLORi合作，首度合作設計珠寶作品。2022年也獨家為ONCOR設計菜單，以台灣元素設計牛肉麵、涼麵、鹽酥雞等夜市小吃。","views":10089,"langs":["ja","ko","zh"],"langNames":{"ja":"江振誠","ko":"장전청","zh":"江振誠"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Quincy Davis (basketball)","name":"Quincy Davis (basketball)","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Quincy_Davis_(basketball)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Quincy_davis_basketball.jpg/960px-Quincy_davis_basketball.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paulou","licence":"CC BY-SA 4.0","leadFile":"Quincy_davis_basketball.jpg","views":5684,"langs":["ar","it","zh"],"langNames":{"ar":"كوينسي ديفيس (كرة سلة)","it":"Quincy Davis","zh":"戴維斯 (臺灣)"},"notFood":"a person"},{"title":"Justine Li","name":"Justine Li","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Justine_Li","views":597,"langs":["sw"],"langNames":{"sw":"Justine Li"},"notFood":"a person"},{"title":"Peng Chang-kuei","name":"Peng Chang-kuei","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Peng_Chang-kuei","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Peng_Chang-kuei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"臺北市政府民政局","licence":"Attribution","leadFile":"Peng_Chang-kuei.jpg","views":13208,"langs":["zh"],"langNames":{"zh":"彭長貴"},"notFood":"a person"},{"title":"Yasuaki Taiho","name":"Yasuaki Taiho","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Yasuaki_Taiho","leadFile":"Yasuaki_Taiho.JPG","views":702,"langs":["ja","zh"],"langNames":{"ja":"大豊泰昭","zh":"陳大豐"},"notFood":"a person"},{"title":"Chin-Hui Tsao","name":"Chin-Hui Tsao","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Chin-Hui_Tsao","prepSummary":"曹錦輝，台灣職業棒球投手，目前效力於中国棒球城市联赛福州海侠。曾效力於台灣大聯盟年代雷公、美國職棒大聯盟科羅拉多洛磯、洛杉磯道奇及中華職棒兄弟象。 曹錦輝於1999年與落磯隊簽約，經小聯盟歷練後在2003年首度升上大聯盟，是台灣首位登上美國職棒大聯盟的投手及首位擊出安打的球員。2017年他加入獨立聯盟，同年6月宣布自職棒退休。2026年1月，他以球员身份在中国棒球城市联赛的福州海侠复出。 在2009年中華職棒假球事件中曹錦輝遭檢調單位約談並列為被告，曹堅持並未涉案，但坦承與賭盤的組頭有多次接觸，同年12月遭中華職棒處以永久禁賽。2010年2月10日，曹於案件的調查中最終獲不起訴處分，但承辦檢察官於不起訴處分書中認定曹意圖打假球未遂。 2015年1月曹與洛杉磯道奇簽定小聯盟合約，重返美國職棒；歷經小聯盟比賽後，於7月8日再次登上大聯盟。至2016年底曹結束與道奇的合約，期間的表現也成為棒球迷談論的熱門話題，支持曹錦輝重回職棒的球迷稱反對者為「道德迷」，與反曹方爭論未歇。 曹錦輝能重返美職，無疑是具有實力的球員，中華民國棒協雖肯定曹復出後的努力，但也聲明不會考慮徵召其入中華隊。","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e2/Chin-Hui_Tsao_pitching_for_2015_Dodgers_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Derral Chen on Flickr (Original version) 佾珜 (Crop)","licence":"CC BY-SA 2.0","leadFile":"Chin-Hui_Tsao_pitching_for_2015_Dodgers_(1).jpg","views":3639,"langs":["fr","ja","nb","zh"],"langNames":{"fr":"Chin-hui Tsao","ja":"曹錦輝","nb":"Chin-hui Tsao","zh":"曹錦輝"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Wu Zhaonan","name":"Wu Zhaonan","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Wu_Zhaonan","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Wu_Zhaonan_%28Cropped%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"JeanHavoc","licence":"CC BY 3.0","leadFile":"Wu_Zhaonan_(Cropped).png","views":4245,"langs":["fr","zh"],"langNames":{"fr":"Wu Zhaonan","zh":"吳兆南"},"notFood":"a person"},{"title":"Yang Bing-yi","name":"Yang Bing-yi","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Yang_Bing-yi","views":10015,"langs":["zh"],"langNames":{"zh":"楊秉彝"},"notFood":"a person"},{"title":"Zhao Lei (actor)","name":"Zhao Lei (actor)","country":"Taiwan","region":"Taiwanese restaurateurs","url":"https://en.wikipedia.org/wiki/Zhao_Lei_(actor)","views":1801,"langs":["fr","zh"],"langNames":{"fr":"Chao Lei","zh":"赵雷 (演员)"},"notFood":"a person"},{"title":"Kavalan Distillery","name":"Kavalan Distillery","country":"Taiwan","region":"Taiwanese whisky","url":"https://en.wikipedia.org/wiki/Kavalan_Distillery","prepSummary":"Kavalan Distillery produces single malt whisky, meaning all liquid in its products is derived exclusively from malted barley and produced entirely within Kavalan Distillery. The distillery proceeds through mashing, fermentation, distillation, and maturation before bottling.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Kavalan_distillery.jpg/960px-Kavalan_distillery.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jerry Lai from Hsinchu, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Kavalan_distillery.jpg","views":13498,"langs":["de","fr","he","hu","ja","nb","sv","zh"],"langNames":{"de":"Kavalan Distillery","fr":"Kavalan (distillerie)","he":"מזקקת קאוואלאן","hu":"Kavalan (whisky)","ja":"カバラン蒸留所","nb":"Kavalan","sv":"Kavalan","zh":"噶瑪蘭酒廠"}},{"title":"Taiwan Tobacco and Liquor Corporation","name":"Taiwan Tobacco and Liquor Corporation","country":"Taiwan","region":"Taiwanese whisky","url":"https://en.wikipedia.org/wiki/Taiwan_Tobacco_and_Liquor_Corporation","prepSummary":"臺灣菸酒股份有限公司（簡稱臺灣菸酒、臺酒；英語：Taiwan Tobacco & Liquor Corporation 、簡稱TTL），是臺灣一家以生產、銷售菸草與酒類為主的公司，為中華民國財政部全資持股的公營事業，總部位於臺北市中正區。其歷史可追溯至日治時代1901年創立的臺灣總督府專賣局，在戰後改為臺灣省專賣局、臺灣省菸酒公賣局，並在2002年公司化後改制至今。 另外，金門酒廠及馬祖酒廠各為隸屬當地地方政府之公司，並不隸屬台灣菸酒公司。","leadFile":"Taiwan_Tobacco_&_Liquor_Corporation_Logo.svg.png","views":6356,"langs":["ar","ja","ur","zh"],"langNames":{"ar":"شركة تايوان للتبغ والمشروبات الكحولية","ja":"台湾菸酒公司","ur":"تائیوان ٹوبیکو اینڈ لکر کارپوریشن","zh":"臺灣菸酒公司"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Apple bread","name":"Apple bread","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Apple_bread","ingredients":["wheat germ","egg"],"prepSummary":"蘋果麵包，是台灣的一種素食點心，常作為早餐或點心零食。配方發明人為劉哲基，在台灣中小學福利社或是地方的雜貨店、超商、超市等都有販售。其原始製作靈感來自國軍的軍用口糧，為加入小麥胚芽和雞蛋的麵糰發酵後製成。命名來源是因當時蘋果西打的廣告有名，且蘋果為稀貴的水果，便以此命名。 劉哲基於1961年在加拿大傳教士富力農的建議下，開始和駐台美軍做麵包生意。因美軍醫生檢查結果未通過而致使代購生意變冷淡。劉經由劉東崑牧師和美軍醫生的協助下自己成立劉麵包廠。之後遇到週轉不當和中美斷交，因此，劉哲基向友人借錢，在美國開設能衛康公司麵包廠，並在2008年回台設廠。","course":"Dessert","views":4295,"langs":["as","fa","id","zh"],"langNames":{"as":"আপেল ব্ৰেড","fa":"نان سیب","id":"Roti apel","zh":"蘋果麵包"},"sourceLanguage":"zh","province":"Taichung City","city":"Taichung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Coffin bread","name":"Coffin bread","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Coffin_bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Coffin_sandwich%2C_Dec_06.JPG/960px-Coffin_sandwich%2C_Dec_06.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Copyrighted free use","leadFile":"Coffin_sandwich,_Dec_06.JPG","views":6183,"langs":["id","ja","ko","sr","uk","zh"],"langNames":{"id":"Roti peti","ja":"棺材板","ko":"꾸앙차빵","sr":"Хлеб ковчежић","uk":"Хліб-домовина","zh":"棺材板"}},{"title":"Scallion bread","name":"Scallion bread","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Scallion_bread","ingredients":["chopped scallion","lard"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Taiwanese_scallion_bread.jpg/960px-Taiwanese_scallion_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heeheemalu","licence":"CC BY-SA 4.0","leadFile":"Taiwanese_scallion_bread.jpg","views":1770,"langs":["zh"],"langNames":{"zh":"蔥麵包"}},{"title":"Concave cake","name":"Concave cake","country":"Taiwan","region":"Taiwanese pastries","url":"https://en.wikipedia.org/wiki/Concave_cake","ingredients":["egg","honey","sugar","flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Concave_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Concave cake","licence":"CC BY-SA 4.0","leadFile":"Concave_cake.jpg","views":1454,"langs":["ko"],"langNames":{"ko":"아오단가오"}},{"title":"Ji dan gao","name":"Ji dan gao","country":"Taiwan","region":"Taiwanese pastries","url":"https://en.wikipedia.org/wiki/Ji_dan_gao","ingredients":["rice flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Egg_pancakes_in_Taiwan_20130322.jpg/960px-Egg_pancakes_in_Taiwan_20130322.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"褒忠國中 雲端網","licence":"CC BY 2.0","leadFile":"Egg_pancakes_in_Taiwan_20130322.jpg","views":2957},{"title":"Kuai Kuai","name":"Kuai Kuai","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Kuai_Kuai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Kuai_Kuai_green.jpg/960px-Kuai_Kuai_green.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Justine.toms","licence":"CC BY-SA 4.0","leadFile":"Kuai_Kuai_green.jpg","views":2713,"langs":["bg","zh"],"langNames":{"bg":"Куаи Куаи","zh":"乖乖"},"notFood":"a company"},{"title":"Taro ball","name":"Taro ball","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Taro_ball","ingredients":["Taro","sweet potato or potato flour","water"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Meet_fresh_Taro_Balls_Dessert_5.jpg/960px-Meet_fresh_Taro_Balls_Dessert_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yun Huang Yong","licence":"CC BY 2.0","leadFile":"Meet_fresh_Taro_Balls_Dessert_5.jpg","views":9428,"langs":["ja","jv","uk","zh"],"langNames":{"ja":"芋圓","jv":"Bal taro","uk":"Таро болл","zh":"芋圓"}},{"title":"Taro pastry","name":"Taro pastry","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Taro_pastry","ingredients":["flour","butter","sugar","taro filling"],"prepSummary":"The main method of making taro pastry is to wrap the pastry made with flour and butter with the filling made of taro puree and place it in the oven.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Taro_Pastry.jpg/960px-Taro_Pastry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kly","licence":"CC BY-SA 3.0","leadFile":"Taro_Pastry.jpg","views":2656,"langs":["id","ja","zh"],"langNames":{"id":"Pastri talas","ja":"芋頭酥","zh":"芋頭酥"},"province":"Taichung City","city":"Taichung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Aiyu jelly","name":"Aiyu jelly","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Aiyu_jelly","ingredients":["Fig seed gel"],"prepSummary":"The aiyu seeds are placed in a cotton cloth bag, and the bag and its contents are submerged in cold water and rubbed. A slimy gel will be extracted from the bag of aiyu seeds as it is squeezed and massaged. This is known as \"washing aiyu\" in Chinese (洗愛玉). After several minutes of massaging and washing, no more of the yellowish tea-coloured gel will be extracted, and the contents of the bag are discarded. The washed gel is then allowed to set into a jelly either in a cool location or in the refrigerator.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Aiyu_jelly_by_abon_in_Taiwan.jpg/960px-Aiyu_jelly_by_abon_in_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"abon from Taiwan","licence":"CC BY-SA 2.0","leadFile":"Aiyu_jelly_by_abon_in_Taiwan.jpg","views":27651,"langs":["id","ja","uk","zh"],"langNames":{"id":"Jeli aiyü","ja":"アイギョクシ","uk":"Ficus pumila var. awkeotsang","zh":"愛玉子"},"notFood":"a taxon"},{"title":"Belly button pastry","name":"Belly button pastry","country":"Taiwan","region":"Miaoli County","url":"https://en.wikipedia.org/wiki/Belly_button_pastry","ingredients":["Mung bean paste","sweet potato","flour"],"prepSummary":"肚臍餅是苗栗縣特產，中間餡料凸出，又稱奶頭餅、綠豆凸；外皮油香酥可口，甜而不膩，外型類似葡式蛋塔；不同的是肚臍餅內餡為綠豆泥或是蕃薯泥，配上桃竹苗丘陵地盛產茶，是風味極佳之午後精緻茶點。現為苗栗縣縣餅。 據說1905年左右，部份在苗栗縣苗栗市苗栗糖廠練糖的日本技師，思念家鄉糕餅和果子甜點，即與苗栗鄉親，就地取材，共同研製茶點；肚臍餅由來說。","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Belly_button_pastry_%E8%82%9A%E8%87%8D%E9%A4%85.jpg/960px-Belly_button_pastry_%E8%82%9A%E8%87%8D%E9%A4%85.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heeheemalu","licence":"CC BY-SA 4.0","leadFile":"Belly_button_pastry_肚臍餅.jpg","views":227,"langs":["zh"],"langNames":{"zh":"肚臍餅"},"sourceLanguage":"zh"},{"title":"QQ egg","name":"QQ egg","country":"Taiwan","region":"Southern Taiwan","url":"https://en.wikipedia.org/wiki/QQ_egg","ingredients":["Sweet potato flour","sugar","tapioca starch"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/QQ%E3%83%9C%E3%83%BC%E3%83%AB.jpg/960px-QQ%E3%83%9C%E3%83%BC%E3%83%AB.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3","licence":"CC BY-SA 4.0","leadFile":"QQボール.jpg","views":2195,"langs":["ja"],"langNames":{"ja":"QQボール"}},{"title":"Suncake (Taiwan)","name":"Suncake (Taiwan)","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Suncake_(Taiwan)","ingredients":["Maltose"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Suncake.jpg/960px-Suncake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meguromaguro","licence":"CC BY-SA 4.0","leadFile":"Suncake.jpg","views":16952,"langs":["de","fa","fi","id","ja","jv","ko","ms","pt","uk","zh"],"langNames":{"de":"Sonnenkekse","fa":"کیک آفتاب (تایوان)","fi":"Aurinkokakku","id":"Kue matahari (Taiwan)","ja":"太陽餅","jv":"Kuwé srengéngé","ko":"타이양빙","ms":"Kuih matahari","pt":"Torta do Sol","uk":"Тайванський санкейк","zh":"太陽餅"}},{"title":"Tshuah-ping","name":"Tshuah-ping","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Tshuah-ping","ingredients":["Shaved ice","syrup","fruit"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Bing_guan_cau_mei.jpg/960px-Bing_guan_cau_mei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ja:User:Hadge","licence":"CC BY-SA 3.0","leadFile":"Bing_guan_cau_mei.jpg","views":8309,"langs":["bn","fr","it","jv","ko","th","uk","zh"],"langNames":{"bn":"ছোয়া-পেং","fr":"Tshuah-ping","it":"Baobing","jv":"Baobing","ko":"바오빙","th":"เป้าปิง","uk":"Баобінг","zh":"刨冰"}},{"title":"Wheelcake","name":"Wheelcake","country":"Taiwan","region":"Taiwanese","url":"https://en.wikipedia.org/wiki/Wheelcake","ingredients":["Batter","sweet azuki bean paste"],"prepSummary":"Wheel pies are made using a pancake batter poured into a circular mold on a specialized griddle. The batter is cooked until it forms a golden-brown shell. A generous amount of filling is placed in the center, then another layer of batter is poured on top before the two halves are sealed together.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/08.09_%E7%B8%BD%E7%B5%B1%E6%8E%A5%E8%A6%8B%E3%80%8C%E3%80%8E2021%E7%AC%AC31%E5%B1%86%E6%88%90%E9%83%BD%E5%A4%8F%E5%AD%A3%E4%B8%96%E7%95%8C%E5%A4%A7%E5%AD%B8%E9%81%8B%E5%8B%95%E6%9C%83%E3%80%8F%E4%BB%A3%E8%A1%A8%E5%9C%98%E9%81%B8%E6%89%8B%E3%80%81%E6%95%99%E7%B7%B4%E5%8F%8A%E9%9A%8A%E8%81%B7%E5%93%A1%E3%80%8D_-_53104679048.jpg/960px-08.09_%E7%B8%BD%E7%B5%B1%E6%8E%A5%E8%A6%8B%E3%80%8C%E3%80%8E2021%E7%AC%AC31%E5%B1%86%E6%88%90%E9%83%BD%E5%A4%8F%E5%AD%A3%E4%B8%96%E7%95%8C%E5%A4%A7%E5%AD%B8%E9%81%8B%E5%8B%95%E6%9C%83%E3%80%8F%E4%BB%A3%E8%A1%A8%E5%9C%98%E9%81%B8%E6%89%8B%E3%80%81%E6%95%99%E7%B7%B4%E5%8F%8A%E9%9A%8A%E8%81%B7%E5%93%A1%E3%80%8D_-_53104679048.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"總統府","licence":"CC BY 2.0","leadFile":"08.09_總統接見「『2021第31屆成都夏季世界大學運動會』代表團選手、教練及隊職員」_-_53104679048.jpg","views":285,"langs":["zh"],"langNames":{"zh":"車輪餅"},"sourceLanguage":"zh"},{"title":"Apple Sidra","name":"Apple Sidra","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Apple_Sidra","views":7136,"langs":["bn","es","id","th","zh"],"langNames":{"bn":"আপেল সিদ্রা","es":"Apple Sidra","id":"Apple Sidra","th":"แอปเปิลซิดรา","zh":"蘋果西打 (品牌)"}},{"title":"Bubble tea","name":"Bubble tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Bubble_tea","ingredients":["Tapioca","milk","creamer","brewed tea","sugar","flavorings"],"prepSummary":"The tea can be made in batches during the day or the night before. Brewing different types of teas takes different amounts of time and temperature. For instance, green tea requires brewing at a lower temperature, typically between with a brewing time of 8–10 minutes to extract its optimal flavour. In contrast, black tea needs to be made with hotter water, usually around with a brewing of around 15–20 minutes to bring out its sweetness. A tea warmer dispenser allows the tea to remain heated for up to eight hours. Pearls (boba) are made from tapioca starch. Most bubble tea stores buy packaged tapioca pearls in an uncooked state.","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Bubble_Tea.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Howief","licence":"CC BY-SA 3.0","leadFile":"Bubble_Tea.png","views":445589,"langs":["ar","az","bg","ca","cs","de","es","fa","fi","fr","ha","he","hi","hu","hy","id","it","ja","jv","ko","lo","ms","my","nb","ne","nl","pl","pt","ru","sr","sv","th","tl","tr","uk","ur","vi","zh"],"langNames":{"ar":"شاي الفقاعات","az":"Qovuqlu çay","bg":"Чай с мехурчета","ca":"Te de bombolles","cs":"Boba čaj","de":"Bubble Tea","es":"Té de burbujas","fa":"بابل‌تی","fi":"Pallerotee","fr":"Thé aux perles","ha":"Shafin shayi","he":"תה בועות","hi":"बबल टी","hu":"Buboréktea","hy":"Գնդիկներով թեյ","id":"Teh boba","it":"Bubble tea","ja":"タピオカティー","jv":"Tèh mutiyara","ko":"버블티","lo":"ຊານົມໄຂ່ມຸກ","ms":"Teh susu mutiara","my":"ပုလဲနို့ရည်","ne":"ढाँचा:Bubble tea","nl":"Bubbelthee","nb":"Boblete","pl":"Bubble tea","pt":"Chá de bolhas","ru":"Бабл-ти","sr":"Чај са мехурићима","sv":"Bubble tea","th":"ชานมไข่มุก","tl":"Tsaang mabula","tr":"İnci çayı","uk":"Бульбашковий чай","ur":"موتی دودھ کی چائے","vi":"Trà sữa trân châu","zh":"珍珠奶茶"}},{"title":"Cheese tea","name":"Cheese tea","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Cheese_tea","ingredients":["Brewed tea","sugar","salt","cream cheese","cream","condensed milk"],"prepSummary":"奶蓋茶，簡稱奶蓋，又稱奶霜茶、芝士奶蓋，是2000年代起源於臺灣的茶類飲料，為臺灣茶飲文化中奶茶中的分支。做法是將鮮奶、起司、奶油等加入茶中置於表層，也可將海鹽、提拉米酥、OREO 粉灑在其上，製作特殊口味。其口感滑順特殊，是除珍珠奶茶之外，臺灣具代表性的飲料之一，並流行至世界各處。 奶蓋最早出現在2002年。當時台灣正流行咖啡拉花手藝，受花式咖啡的影響和啟發，珍奶店進而將奶泡放在茶飲上，得到奶蓋茶。奶蓋茶上的奶泡通常是使用奶蓋粉、奶油、鮮奶、乳糖、海鹽、起司等，經過打發和調味而製成。隨著珍珠奶茶的流行，才演變成為的現在小有名氣的奶蓋茶系列。 奶蓋茶飲料由蓋不同茶飲連鎖專賣店首創，隨後貢茶等台灣多家奶茶店也陸續販售奶蓋飲品，使其更加廣為人知。","course":"Drink","views":6843,"langs":["id","zh"],"langNames":{"id":"Teh keju","zh":"奶盖茶"},"sourceLanguage":"zh"},{"title":"Mr. Brown Coffee","name":"Mr. Brown Coffee","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Mr._Brown_Coffee","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Mr._Brown_Coffee_Macadamia_Nut_%28cropped%29.png/960px-Mr._Brown_Coffee_Macadamia_Nut_%28cropped%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Industrialerror","licence":"CC0","leadFile":"Mr._Brown_Coffee_Macadamia_Nut_(cropped).png","views":13050,"langs":["ja","zh"],"langNames":{"ja":"ミスターブラウンコーヒー","zh":"伯朗咖啡"}},{"title":"Papaya milk","name":"Papaya milk","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Papaya_milk","prepSummary":"木瓜牛乳，是一種在台灣廣受歡迎的飲料。其是由木瓜、牛乳等主原料，與水及砂糖甚至碎冰等副原料製成。不僅在便利商店與超級市場中皆有工廠生產的盒裝木瓜牛乳，在許多路旁或夜市中的飲品店也可買到現打的木瓜牛乳。 台農一號為台灣園藝試驗機構培育的木瓜品種，主要供加工用途使用。此品種果實較大、果肉厚實，適合作為果汁及其他加工產品的原料，因此在飲料及冰品業中應用較為普遍。由於其適合製作木瓜牛奶等飲品，常被視為促進台灣木瓜牛奶發展的代表性品種之一，也反映出木瓜牛奶在台灣飲食文化中的重要地位。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Papaya_Milk_and_Watermelon_Milk_at_Beigang%2C_Yunlin%2C_Taiwan.jpg/960px-Papaya_Milk_and_Watermelon_Milk_at_Beigang%2C_Yunlin%2C_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan...","licence":"CC BY-SA 2.0","leadFile":"Papaya_Milk_and_Watermelon_Milk_at_Beigang,_Yunlin,_Taiwan.jpg","views":4204,"langs":["id","ja","ko","pa","zh"],"langNames":{"id":"Susu pepaya","ja":"木瓜牛乳","ko":"파파야 우유","pa":"ਪਪੀਤਾ ਦੁੱਧ","zh":"木瓜牛乳"},"sourceLanguage":"zh"},{"title":"Popping boba","name":"Popping boba","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Popping_boba","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Popping_boba_w_Bubble_Tea.jpg/960px-Popping_boba_w_Bubble_Tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Coldsea.eu","licence":"CC BY-SA 4.0","leadFile":"Popping_boba_w_Bubble_Tea.jpg","views":44542},{"title":"Super Supau","name":"Super Supau","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Super_Supau","prepSummary":"舒跑是1981年維他露食品推出的運動飲料品牌。味道近似葡萄柚汁，與維他露P並列維他露食品兩大代表產品。其成分含電解質，能於運動後補充隨汗水流失的水份和電解質。 最初曾以水源取自蓮蕉井作宣傳。 2021年舒跑改版後標榜不加果糖，並使用蔗糖取代原成份中含有的果糖。 舒跑在台灣廣受台灣民眾歡迎，舒跑目前市佔率為台灣運動補給飲料最高，2024年資料顯示為台灣運動補給飲料第一品牌。 2016年1月20日，維他露食品舉辦「舒跑35週年 舒跑瘋樂透」線上直播開獎，主持人為聶雲。舒跑運動飲料目前代言人為台灣之光-世界第一的羽球選手戴資穎，『全力以赴，你會很酷！』的品牌態度，受年輕世代的喜愛。 舒跑品牌所舉辦的舒跑杯路跑賽（Supau Cup Mini Marathon）是於中華民國1982年創辦的路跑比賽，於臺北市、臺中市以及高雄市皆有舉辦，由中華民國路跑協會和舒跑品牌的母集團維他露食品共同主辦。因其報名費低廉，並提供舒跑運動飲料暢飲服務，廣受臺灣跑者好評。是台灣唯一在臺灣北、中、南三地都有舉辦的最大型路跑賽事。","leadFile":"Super_Supau_Logo.png","views":4012,"langs":["zh"],"langNames":{"zh":"舒跑"},"sourceLanguage":"zh"},{"title":"Taiwanese wine","name":"Taiwanese wine","country":"Taiwan","region":"Taiwanese wine","url":"https://en.wikipedia.org/wiki/Taiwanese_wine","views":1756,"langs":["it","zh"],"langNames":{"it":"Viticoltura a Taiwan","zh":"臺灣葡萄酒"}},{"title":"Watermelon milk","name":"Watermelon milk","country":"Taiwan","region":"Taiwanese drinks","url":"https://en.wikipedia.org/wiki/Watermelon_milk","prepSummary":"Le lait à la pastèque est une boisson lactée originaire de Taïwan, composée principalement de pastèque fraîche et de lait. Introduite en 1991 par l'entreprise taïwanaise Uni-President, cette boisson est devenue un incontournable dans les épiceries et les stands de boissons à travers le pays.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Papaya_Milk_and_Watermelon_Milk_at_Beigang%2C_Yunlin%2C_Taiwan.jpg/960px-Papaya_Milk_and_Watermelon_Milk_at_Beigang%2C_Yunlin%2C_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan...","licence":"CC BY-SA 2.0","leadFile":"Papaya_Milk_and_Watermelon_Milk_at_Beigang,_Yunlin,_Taiwan.jpg","views":1843,"langs":["fr","pa"],"langNames":{"fr":"Lait à la pastèque","pa":"ਤਰਬੂਜ ਦੁੱਧ"},"sourceLanguage":"fr"},{"title":"Bah-uân","name":"Bah-uân","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Bah-u%C3%A2n","ingredients":["Dough (corn starch","sweet potato starch","rice flour)","pork","chicken","bamboo shoots","shiitake mushrooms"],"prepSummary":"The ba-wan is a disk-shaped translucent dough diameter made of sweet potato starch filled with savory stuffing and served with sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan, but usually consists of a mixture of pork, bamboo shoots, and shiitake mushrooms. Changhua-style ba-wan is considered to be the \"standard\" ba-wan as it is the most famous and most widely imitated of all styles of ba-wan. The gelatinous dough is made of a combination of corn starch, sweet potato starch, and rice flour, which gives it its chewy, sticky, and gelatinous texture (sometimes described as \"Q\" in Taiwanese parlance) and a greyish translucent hue.","course":"Dim sum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Bawan_with_sauce_at_table_in_a_restaurant_somewhere_in_Daxi.jpg/960px-Bawan_with_sauce_at_table_in_a_restaurant_somewhere_in_Daxi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"迷惘的人生","licence":"CC BY-SA 2.0","leadFile":"Bawan_with_sauce_at_table_in_a_restaurant_somewhere_in_Daxi.jpg","views":4520,"langs":["es","fr","id","ja","ko","pt","th","uk","vi","zh"],"langNames":{"es":"Ba-wan","fr":"Ba-wan","id":"Ba-wan","ja":"肉圓","ko":"바우안","pt":"Ba-wan","th":"โร่ว-ยฺเหวียน","uk":"Ба-ван","vi":"Nhục viên","zh":"肉圓 (台灣)"}},{"title":"Yin Yang fish","name":"Yin Yang fish","country":"Taiwan","region":"Taiwanese meat","url":"https://en.wikipedia.org/wiki/Yin_Yang_fish","prepSummary":"Yin yang fish is prepared by wrapping the head of a scaled fish (usually carp) in ice cubes and then oil-frying it whole. The fish is then covered in sauce and served on a plate where its head continues to twitch even after its body has been cooked (likely due to remnant electrical impulses after death).","views":25119,"langs":["fr","id","vi"],"langNames":{"fr":"Poisson yin et yang","id":"Ikan Yin Yang","vi":"Cá âm dương"}},{"title":"Communist bandit pastry","name":"Communist bandit pastry","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Communist_bandit_pastry","ingredients":["Wheat flour","pork","cabbage","carrot","egg","peanut","sesame"],"views":2412,"langs":["id","zh"],"langNames":{"id":"Kue bandit komunis","zh":"共匪餅"},"province":"Chiayi County","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Egg yolk pastry","name":"Egg yolk pastry","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Egg_yolk_pastry","ingredients":["flour","sugar","lard","red bean"],"prepSummary":"Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Egg_yolk_pastry_in_Taiwan_20130913.jpg/960px-Egg_yolk_pastry_in_Taiwan_20130913.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"褒忠國中 雲端網","licence":"CC BY 2.0","leadFile":"Egg_yolk_pastry_in_Taiwan_20130913.jpg","views":4139,"langs":["id","ja","zh"],"langNames":{"id":"Pastri kuning telur","ja":"蛋黃酥","zh":"蛋黃酥"},"province":"Taichung City","city":"Taichung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kuo Yuan Ye","name":"Kuo Yuan Ye","country":"Taiwan","region":"Taiwanese pastries","url":"https://en.wikipedia.org/wiki/Kuo_Yuan_Ye","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/%E9%83%AD%E5%85%83%E7%9B%8A%E4%BC%81%E6%A5%AD%E6%8B%9B%E7%89%8C.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kuoyuanye","licence":"CC BY-SA 4.0","leadFile":"郭元益企業招牌.png","views":1714,"langs":["ja","zh"],"langNames":{"ja":"郭元益食品","zh":"郭元益食品"},"notFood":"a company"},{"title":"Le̍k-tāu-phòng","name":"Le̍k-tāu-phòng","country":"Taiwan","region":"Taiwanese pastries","url":"https://en.wikipedia.org/wiki/Le%CC%8Dk-t%C4%81u-ph%C3%B2ng","ingredients":["flour","sugar","pork","lard","mung bean"],"prepSummary":"綠豆椪是台灣的傳統月餅，內餡是由綠豆泥甜餡包入豬油及紅蔥頭烘烤製成，有時還會加入少許豬肉。近年由於較重視健康，許多業者也推出不含豬肉、豬油等材料，純以綠豆泥做內餡的版本。 傳統月餅份量大（手掌大），自1980年代初起，有台灣「餅都」美譽的台中豐原，業者發明無添加豬油渣，全是綠豆泥餡，份量是傳統月餅一半的「小月餅」。","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/7/72/%E7%B6%A0%E8%B1%86%E6%A4%AA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mimichung123","licence":"CC BY-SA 4.0","leadFile":"綠豆椪.jpg","views":1088,"langs":["ja","zh"],"langNames":{"ja":"緑豆椪","zh":"綠豆椪"},"sourceLanguage":"zh"},{"title":"Naiyou subing","name":"Naiyou subing","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Naiyou_subing","prepSummary":"奶油酥餅是台灣台中市大甲區的地方名產，為一個直徑約20公分的圓形酥餅，內餡為奶油加麥芽糖，厚度約1公分，麵皮有很多層，每層都非常薄又酥，外緣不可太硬，內餡也不可過鹹。 太陽餅的形狀和味道類似於大甲的奶油酥餅，兩者主要差異在於奶油酥餅較太陽餅甜，奶油酥餅內餡用麥芽糖和奶油，太陽餅亦用麥芽糖但傳統上使用豬油；奶油酥餅咬起來上酥下厚，太陽餅則較為紮實。現今奶油酥餅也有尺寸較小的產品推出，稱為奶油小酥餅。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Naiyou_subing.jpg/960px-Naiyou_subing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heeheemalu","licence":"CC BY-SA 4.0","leadFile":"Naiyou_subing.jpg","views":1125,"langs":["zh"],"langNames":{"zh":"奶油酥餅 (大甲)"},"sourceLanguage":"zh","province":"Taichung City","city":"Taichung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pineapple cake","name":"Pineapple cake","country":"Taiwan","region":"East Asia","url":"https://en.wikipedia.org/wiki/Pineapple_cake","ingredients":["Pastry (butter","egg yolk","sugar)","pineapple jam"],"prepSummary":"The outer skin of traditional pineapple cake is made of lard, but today, butter is more commonly used. The filling is mostly made of pineapple mixed with winter melon. In recent years, many merchants have used pure pineapple to make filling.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Taiwanese_Pineapple_Cake_001.jpg/960px-Taiwanese_Pineapple_Cake_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0","leadFile":"Taiwanese_Pineapple_Cake_001.jpg","views":28539,"langs":["de","es","fa","fi","fr","id","it","ja","jv","ko","ru","sv","ta","th","tl","uk","ur","vi","zh"],"langNames":{"de":"Fengli Su","es":"Pastel de piña","fa":"کیک آناناس","fi":"Ananaskakku","fr":"Gâteau à l'ananas","id":"Kue nanas","it":"Torta all'ananas","ja":"鳳梨酥","jv":"Kuwé nanas","ko":"펑리수","ru":"Фэнлису","sv":"Ananaskaka","ta":"அன்னாசி அணிச்சல்","th":"พายสับปะรด","tl":"Pinyang keyk","uk":"Фенлісу","ur":"انناس کیک","vi":"Bánh dứa","zh":"鳳梨酥"}},{"title":"Chiayi turkey rice","name":"Chiayi turkey rice","country":"Taiwan","region":"Taiwan","url":"https://en.wikipedia.org/wiki/Chiayi_turkey_rice","ingredients":["turkey","rice"],"prepSummary":"The traditional cooking method is to put turkey on top of white rice, and then drizzle turkey juice and lard, but different restaurants have slightly different practices. With the spread of culture, restaurants selling turkey rice can now be seen all around Taiwan. The traditional Chiayi turkey rice is mainly made of turkey meat, and the turkey sauce is a sauce made by steaming the whole turkey, with lard fried with shallots, mixed with turkey meat and rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/20220823_Chiayi_Turkey_Rice_in_Kaohsiung%2C_Taiwan.jpg/960px-20220823_Chiayi_Turkey_Rice_in_Kaohsiung%2C_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"midnightbreakfastcafe","licence":"CC BY 2.0","leadFile":"20220823_Chiayi_Turkey_Rice_in_Kaohsiung,_Taiwan.jpg","views":4435,"langs":["ja","ko","th","zh"],"langNames":{"ja":"火雞肉飯","ko":"훠지러우판","th":"ข้าวไก่งวงเจียอี้","zh":"嘉義火雞肉飯"},"province":"Chiayi","city":"Chiayi City","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chicken wing rice roll","name":"Chicken wing rice roll","country":"Taiwan","region":"Taiwanese rice","url":"https://en.wikipedia.org/wiki/Chicken_wing_rice_roll","ingredients":["fried rice","chicken wing"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Chicken_wing_rice_rolls.jpg/960px-Chicken_wing_rice_rolls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0","leadFile":"Chicken_wing_rice_rolls.jpg","views":2571},{"title":"Tube rice pudding","name":"Tube rice pudding","country":"Taiwan","region":"Taiwanese rice","url":"https://en.wikipedia.org/wiki/Tube_rice_pudding","ingredients":["glutinous rice","shiitake","minced pork","shallots","eggs"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/%E3%80%90%E6%96%B0%E7%AB%B9%E7%BE%8E%E9%A3%9F%E3%80%91%E7%AC%AC%E4%B8%80%E7%A2%97%E6%BB%B7%E8%82%89%E9%A3%AF_%2832787778013%29.jpg/960px-%E3%80%90%E6%96%B0%E7%AB%B9%E7%BE%8E%E9%A3%9F%E3%80%91%E7%AC%AC%E4%B8%80%E7%A2%97%E6%BB%B7%E8%82%89%E9%A3%AF_%2832787778013%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fullfen666","licence":"CC BY-SA 2.0","leadFile":"【新竹美食】第一碗滷肉飯_(32787778013).jpg","views":2387,"langs":["ja","ko","zh"],"langNames":{"ja":"筒仔米糕","ko":"땅아비꺼","zh":"筒仔米糕"}},{"title":"Small sausage in large sausage","name":"Small sausage in large sausage","country":"Taiwan","region":"Taiwanese sausages","url":"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Small_sausage_in_large_sausage_2004-09-05.jpg/960px-Small_sausage_in_large_sausage_2004-09-05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kaihsu Tai","licence":"CC BY-SA 3.0","leadFile":"Small_sausage_in_large_sausage_2004-09-05.jpg","views":11796,"langs":["ar","de","es","fa","ja","jv","ko","uk","zh"],"langNames":{"ar":"نقانق صغيرة داخل نقانق كبيرة","de":"Taiwanische Klebreiswurst","es":"Salchicha pequeña en salchicha grande","fa":"سوسیس کوچک در سوسیس بزرگ","ja":"大腸包小腸","jv":"Sosis cilik ing jero sosis gedhé","ko":"다창바오샤오창","uk":"Сосиска в сосисці","zh":"大腸包小腸"}},{"title":"Taiwanese fried chicken cutlet","name":"Taiwanese fried chicken cutlet","country":"Taiwan","region":"Taiwanese chicken","url":"https://en.wikipedia.org/wiki/Taiwanese_fried_chicken_cutlet","ingredients":["Chicken breast","various spices"],"prepSummary":"Traditionally, cutlets are made from boneless and skinless chicken breast fillets that have been butterflied and flattened in order to reach a consistent and thick texture. The chicken is then marinated in a mixture of soy sauce, oyster sauce, minced garlic, white pepper, sugar, and five-spice powder for at least 30 minutes. After marinating, the chicken is coated in a batter made from egg and cornstarch, followed by a layer of sweet potato flour, rice flour, or tapioca starch. The cutlets are then shallow-fried in oil over medium heat for 3-4 minutes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Taiwan_fried_chickenCNE_01.jpg/960px-Taiwan_fried_chickenCNE_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CNEcija12345","licence":"CC BY-SA 4.0","leadFile":"Taiwan_fried_chickenCNE_01.jpg","views":4735,"langs":["ja","ko","zh"],"langNames":{"ja":"香雞排","ko":"지파이","zh":"香雞排"}},{"title":"Beer in Taiwan","name":"Beer in Taiwan","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Beer_in_Taiwan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Taiwan_Beer_glass_bottles_20101124.jpg/960px-Taiwan_Beer_glass_bottles_20101124.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alton Thompson: Alton (talk)","licence":"CC BY-SA 3.0","leadFile":"Taiwan_Beer_glass_bottles_20101124.jpg","views":2884,"langs":["ja","uk"],"langNames":{"ja":"台湾のビール","uk":"Тайванське пиво"}},{"title":"Jim and Dad's Brewing Company","name":"Jim and Dad's Brewing Company","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Jim_and_Dad's_Brewing_Company","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/%E3%80%90%E5%AE%9C%E8%98%AD%E6%99%AF%E9%BB%9E%E3%80%91%E5%90%89%E5%A7%86%E8%80%81%E7%88%B9%E5%95%A4%E9%85%92%E5%B7%A5%E5%BB%A0_%2830089972660%29_%28cropped%29.jpg/960px-%E3%80%90%E5%AE%9C%E8%98%AD%E6%99%AF%E9%BB%9E%E3%80%91%E5%90%89%E5%A7%86%E8%80%81%E7%88%B9%E5%95%A4%E9%85%92%E5%B7%A5%E5%BB%A0_%2830089972660%29_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fullfen666","licence":"CC BY-SA 2.0","leadFile":"【宜蘭景點】吉姆老爹啤酒工廠_(30089972660)_(cropped).jpg","views":505},{"title":"Taiwan Beer","name":"Taiwan Beer","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Taiwan_Beer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Taiwan_Beer_glass_bottles_20101124.jpg/960px-Taiwan_Beer_glass_bottles_20101124.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alton Thompson: Alton (talk)","licence":"CC BY-SA 3.0","leadFile":"Taiwan_Beer_glass_bottles_20101124.jpg","views":14005,"langs":["de","fr","ha","ja","ko","zh"],"langNames":{"de":"Taiwan Beer","fr":"Taïwan Beer","ha":"Taiwan Beer","ja":"台湾ビール","ko":"대만맥주","zh":"台灣啤酒"}},{"title":"Gu Long","name":"Gu Long","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Gu_Long","prepSummary":"古龍，原名熊耀華，武俠小說家。籍貫江西南昌，出生於英屬香港，幼時曾住過湖北漢口，少年後定居於臺灣。自1960年代起，以筆名「古龍」創作多部武俠小說，包括《楚留香傳奇》《絕代雙驕》《小李飛刀系列》《陸小鳳傳奇》等，筆下著作屢次改編為電視劇、電影等。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/%E5%8F%A4%E9%BE%8D_Gu_Long.png/960px-%E5%8F%A4%E9%BE%8D_Gu_Long.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"古龍_Gu_Long.png","views":16815,"langs":["ar","es","fr","id","ja","ko","ru","th","vi","zh"],"langNames":{"ar":"غو لونغ","es":"Ku Lung","fr":"Gu Long","id":"Gu Long","ja":"古龍","ko":"구룽","ru":"Гу Лун","th":"โกวเล้ง","vi":"Cổ Long","zh":"古龙"},"sourceLanguage":"zh","notFood":"a person"},{"title":"Koxinga Gold Rum","name":"Koxinga Gold Rum","country":"Taiwan","region":"Taiwanese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Koxinga_Gold_Rum","prepSummary":"臺灣菸酒股份有限公司（簡稱臺灣菸酒、臺酒；英語：Taiwan Tobacco & Liquor Corporation 、簡稱TTL），是臺灣一家以生產、銷售菸草與酒類為主的公司，為中華民國財政部全資持股的公營事業，總部位於臺北市中正區。其歷史可追溯至日治時代1901年創立的臺灣總督府專賣局，在戰後改為臺灣省專賣局、臺灣省菸酒公賣局，並在2002年公司化後改制至今。 另外，金門酒廠及馬祖酒廠各為隸屬當地地方政府之公司，並不隸屬台灣菸酒公司。","leadFile":"Taiwan_Tobacco_&_Liquor_Corporation_Logo.svg.png","views":42,"langs":["ar","ja","ur","zh"],"langNames":{"ar":"شركة تايوان للتبغ والمشروبات الكحولية","ja":"台湾菸酒公司","ur":"تائیوان ٹوبیکو اینڈ لکر کارپوریشن","zh":"臺灣菸酒公司"},"sourceLanguage":"zh","notFood":"a business"},{"title":"Ma La Sun (wine)","name":"Ma La Sun (wine)","country":"Taiwan","region":"Taiwanese wine","url":"https://en.wikipedia.org/wiki/Ma_La_Sun_(wine)","prepSummary":"《馬拉桑》是臺灣導演魏德聖執導的電影《海角七號》中，所出現的一個小米酒品牌。「馬拉桑」在阿美族語裡原本的意思是「喝醉了」。這項產品由南投縣信義鄉農會所研發、生產，其廣告標語為「千年傳統，全新感受」。是白色甜酒，味颇像市面酵母饮料，酒精浓度为12%。","views":543,"langs":["zh"],"langNames":{"zh":"馬拉桑 (酒)"},"sourceLanguage":"zh"},{"title":"Taiwanese whisky","name":"Taiwanese whisky","country":"Taiwan","region":"Taiwanese whisky","url":"https://en.wikipedia.org/wiki/Taiwanese_whisky","prepSummary":"臺灣威士忌，是台灣的威士忌產業以噶瑪蘭酒廠最為著名。該酒廠於2015年以其「噶瑪蘭 Solist Vinho Barrique」在世界威士忌大獎中獲得「全球最佳單一麥芽威士忌」的殊榮。台灣也是全球重要的威士忌市場，並位居世界第三大單一麥芽威士忌消費國。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/10.10_%E7%B8%BD%E7%B5%B1%E8%88%87%E8%81%96%E6%96%87%E6%A3%AE%E5%9C%8B%E7%B8%BD%E7%90%86%E4%BC%89%E5%84%B7%E6%96%BC%E5%9C%8B%E6%85%B6%E9%85%92%E6%9C%83%E5%93%81%E5%9A%90%E5%A8%81%E5%A3%AB%E5%BF%8C_%2830149331441%29_%28cropped%29.jpg/960px-10.10_%E7%B8%BD%E7%B5%B1%E8%88%87%E8%81%96%E6%96%87%E6%A3%AE%E5%9C%8B%E7%B8%BD%E7%90%86%E4%BC%89%E5%84%B7%E6%96%BC%E5%9C%8B%E6%85%B6%E9%85%92%E6%9C%83%E5%93%81%E5%9A%90%E5%A8%81%E5%A3%AB%E5%BF%8C_%2830149331441%29_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"總統府","licence":"CC BY 2.0","leadFile":"10.10_總統與聖文森國總理伉儷於國慶酒會品嚐威士忌_(30149331441)_(cropped).jpg","views":7770,"langs":["ja","zh"],"langNames":{"ja":"タイワニーズ・ウイスキー","zh":"臺灣威士忌"},"sourceLanguage":"zh"},{"title":"Omar (whisky brand)","name":"Omar (whisky brand)","country":"Taiwan","region":"Taiwanese whisky","url":"https://en.wikipedia.org/wiki/Omar_(whisky_brand)","leadFile":"Taiwan_Tobacco_&_Liquor_Corporation_Logo.svg.png","views":69},{"title":"Fu Wan Chocolate","name":"Fu Wan Chocolate","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Fu_Wan_Chocolate","leadFile":"Fu_Wan_Chocolate_logo.png","views":1831,"notFood":"a company"},{"title":"Q sweet","name":"Q sweet","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Q_sweet","views":712,"notFood":"a company"},{"title":"Yu Chocolatier","name":"Yu Chocolatier","country":"Taiwan","url":"https://en.wikipedia.org/wiki/Yu_Chocolatier","views":431,"notFood":"an organisation"},{"title":"HeySong Corporation","name":"HeySong Corporation","country":"Taiwan","url":"https://en.wikipedia.org/wiki/HeySong_Corporation","leadFile":"Sarsaparilla-Hey-Song-4294.jpg","views":4863,"langs":["ja","ko","zh"],"langNames":{"ja":"黒松 (企業)","ko":"헤이송","zh":"黑松 (公司)"},"notFood":"a company"},{"title":"Taiwanese tea","name":"Taiwanese tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Taiwanese_tea","prepSummary":"臺灣茶，意指在臺灣生產製作的茶飲品，以半發酵的台灣烏龍茶及包種茶最為出名，但也有綠茶及紅茶等不同種類。其中最出名的十種，被稱為臺灣十大名茶，分別為凍頂烏龍、文山包種茶、東方美人、松柏長青、木柵鐵觀音、三峽龍井、阿里山珠露、台灣高山茶、龍潭龍泉和日月潭紅茶等十種臺灣知名度較高的茶。珍珠奶茶在1980年代發明於臺灣，在21世紀初流行國際。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/%E4%B8%8D%E5%90%8C%E7%A8%AE%E9%A1%9E%E7%9A%84%E8%8C%B6%E8%91%89.jpg/960px-%E4%B8%8D%E5%90%8C%E7%A8%AE%E9%A1%9E%E7%9A%84%E8%8C%B6%E8%91%89.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"氏子","licence":"CC BY-SA 4.0","leadFile":"不同種類的茶葉.jpg","views":14379,"langs":["fr","ja","ko","ru","th","uk","zh"],"langNames":{"fr":"Thé taïwanais","ja":"台湾茶","ko":"대만의 차","ru":"Тайваньский чай","th":"ชาไต้หวัน","uk":"Тайванський чай","zh":"臺灣茶"},"sourceLanguage":"zh"},{"title":"Taiwanese tea culture","name":"Taiwanese tea culture","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Taiwanese_tea_culture","prepSummary":"臺灣茶文化一詞泛指與臺灣相關的茶史、茶葉、茶藝等。臺灣茶發展至今已有兩百多年，是臺灣民眾傳統的飲料之一，與臺灣的人文風俗有密不可分的關係。清治時期的臺灣，茶是最大的生產和出口品之一，茶葉商人將產業重心從原本的南臺灣移轉到了臺灣北部，對臺灣文化有重要的影響，更促進了臺北與全臺經濟的發展。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Tea_plantation%2C_Pinglin.jpg/960px-Tea_plantation%2C_Pinglin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard Gagnon","licence":"CC BY-SA 3.0","leadFile":"Tea_plantation,_Pinglin.jpg","views":3526,"langs":["id","uk","zh"],"langNames":{"id":"Teh Taiwan","uk":"Тайванська чайна культура","zh":"臺灣茶文化"},"sourceLanguage":"zh"},{"title":"Dong Ding tea","name":"Dong Ding tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Dong_Ding_tea","prepSummary":"凍頂烏龍茶（舊稱水沙連之茶），生產自臺灣南投縣鹿谷鄉，主要以青心烏龍當作原料製作的台灣烏龍茶，有「北包種、南凍頂」之說。早期發源於鳳凰村、永隆村、彰雅村，之後逐漸發展至廣興村、內湖村、和雅村、初鄉村、羊灣村等地，茶區分佈在海拔600至1200公尺的山坡地上；與文山包種茶、東方美人茶、松柏長青茶、木柵鐵觀音、三峽龍井茶、阿里山珠露茶、臺灣高山茶、龍泉茶和日月潭紅茶併稱為「臺灣十大名茶」，在臺灣茶市場中時常處於領先地位也被稱為「臺灣茶中之聖」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Dong_Ding_tea.jpg/960px-Dong_Ding_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Waliy sherpa","licence":"CC BY-SA 4.0","leadFile":"Dong_Ding_tea.jpg","views":11467,"langs":["fi","fr","ja","ko","th","uk","vi","zh"],"langNames":{"fi":"Dongding","fr":"Dongding","ja":"凍頂烏龍茶","ko":"동정오룡","th":"ชาอูหลงต้งติ่ง","uk":"Чай Донг Дін","vi":"Trà Đông Đỉnh","zh":"凍頂烏龍茶"},"sourceLanguage":"zh"},{"title":"Dongfang meiren","name":"Dongfang meiren","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Dongfang_meiren","prepSummary":"is produced from a variety of cultivars of the tea plant, Camellia sinensis, that are grown without insecticides to encourage a common pest, the tea jassid (Jacobiasca formosana), to feed on the leaves, stems, and buds. Similar action of jassids and thrips helps form the muscatel-like flavor of India's second flush Darjeeling tea to which is sometimes compared. Because of the need for J. formosana feeding, the tea must be grown in warmer areas. In Taiwan, it is primarily grown in Hakka areas of the hilly northwestern part of the country at lower altitudes between the mountains and the plains.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Dun-fan-mey-zhen-teashopby.jpg/960px-Dun-fan-mey-zhen-teashopby.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TeaShop.by","licence":"CC BY-SA 4.0","leadFile":"Dun-fan-mey-zhen-teashopby.jpg","views":14525,"langs":["fi","fr","ja","ko","zh"],"langNames":{"fi":"Dongfang meiren","fr":"Dongfang Meiren","ja":"東方美人","ko":"동방미인","zh":"東方美人茶"}},{"title":"Fo Shou tea","name":"Fo Shou tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Fo_Shou_tea","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/Fo_Shou_Oolong_tea_leaf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Iateasquirrel at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Fo_Shou_Oolong_tea_leaf.jpg","views":1816},{"title":"Gold Leaf (TV series)","name":"Gold Leaf (TV series)","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Gold_Leaf_(TV_series)","prepSummary":"《茶金》，2021年台灣電視劇，全劇共12集，為台灣首部海陸腔客語劇。本劇以1949年為背景，描述一家最大茶廠的女兒，如何帶著一間搖搖欲墜的公司，在爾虞我詐及詭譎多變的國際茶市中，找到自己的出路及定位的故事。 由連俞涵、郭子乾、温昇豪、薛仕凌、黃健瑋、李杏、許安植領銜主演。拍攝時程共費時114天，場景橫跨全台16個縣市，於2021年11月13日起在公視首播。 《茶金》為原創劇本，劇本開發團隊為製作人徐青雲、製作人湯昇榮、共同製作人羅亦娌、編劇徐彥萍、黃國華、協力編劇邱平、助理張可菱，電視劇本完成後，另發行三本相關書目：一為廖運潘《茶金歲月》紀錄北埔姜阿新洋樓的故事；二為黃國華《茶金》同名電視小說；三為《茶金創作全紀錄》收錄本劇製作歷程及劇本。2022年於第57屆金鐘獎一共入圍16項獎項，成為金鐘獎史上入圍第2多獎的戲劇。 台灣OTT由LiTV 線上影視全劇上架。","views":2786,"langs":["zh"],"langNames":{"zh":"茶金"},"sourceLanguage":"zh","notFood":"a television series"},{"title":"High-mountain tea","name":"High-mountain tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/High-mountain_tea","prepSummary":"Gaoshan tea leaves are usually hand harvested, and grow slowly due to the thin air in high altitudes. Hence, the yield of gaoshan tea is relatively low every year. There are two kinds of gaoshan tea based on the season: winter gaoshan is harvested during late October, and spring gaoshan is harvested during the middle of June. It takes about 36 to 40 hours to process a batch of gaoshan tea. If weather allows, the handplucked leaves are spread on top of a tarp, where they develop aromas such as jasmine, rose and geranium. The tea is folded to bruise the leaf for oxidation and is then transferred to another tray to ferment and wither for eight hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8b/Tea_plantation_Alishan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Naplee12","licence":"CC BY-SA 3.0","leadFile":"Tea_plantation_Alishan.jpg","views":10287,"langs":["ar","es","ja","th","zh"],"langNames":{"ar":"شاي أعالي الجبال","es":"Té de alta montaña","ja":"高山茶","th":"ชาภูเขาสูง","zh":"臺灣高山茶"}},{"title":"Jin Xuan tea","name":"Jin Xuan tea","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Jin_Xuan_tea","prepSummary":"台茶12號，別名金萱、27仔，1981年臺灣省茶業改良場培育出的台灣茶樹品種。試驗代號2027，父系為硬枝紅心，母系為「台農8號」，雜交後育種而成，茶業改良場成功育種的排列順序第12號。適製包種茶、台灣烏龍茶、台灣鐵觀音、紅茶等，屬中生種。金萱的採收量比青心大冇和青心烏龍高20%~50% 。名稱源於臺灣省茶業改良場首任場長吳振鐸祖母的名字。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Jin_Xuan_oolong_tea.jpg/960px-Jin_Xuan_oolong_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Difference engine","licence":"CC BY-SA 4.0","leadFile":"Jin_Xuan_oolong_tea.jpg","views":28755,"langs":["fr","ru","zh"],"langNames":{"fr":"Thé Jin Xuan","ru":"Цзинь сюань","zh":"台茶12號"},"sourceLanguage":"zh"},{"title":"Lei cha","name":"Lei cha","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Lei_cha","prepSummary":"Although lei cha can be bought commercially prepared and prepackaged, the drink is usually made \"from scratch\" immediately before consumption.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Lei_cha.jpg/960px-Lei_cha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ren Kuo from Taipei, Taiwain","licence":"CC BY 2.0","leadFile":"Lei_cha.jpg","views":16286,"langs":["fr","it","jv","ms","zh"],"langNames":{"fr":"Lei cha","it":"Lei cha","jv":"Lei cha","ms":"Lei cha","zh":"擂茶"}},{"title":"Tatung Institute of Commerce and Technology","name":"Tatung Institute of Commerce and Technology","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Tatung_Institute_of_Commerce_and_Technology","prepSummary":"大同技術學院，簡稱大同學院，是位於臺灣嘉義市東區的一所以棒球聞名的私立技術學院。曾有嘉義及太保兩校區，並有2學群、8系科，招收四技、二技、二專、五專、進修部（夜間部）學生。太保校區有棒球場、運動場與學生宿舍，教學科系都位在嘉義校區。2022年被教育部公告為專案輔導學校改善期限一年，2023年6月5日教育部退場審議第十四次會議，決議依法勒令2023年8月停招，2024年7月31日停辦。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/%E5%A4%A7%E5%90%8C%E6%8A%80%E8%A1%93%E5%AD%A6%E9%99%A220180118.jpg/960px-%E5%A4%A7%E5%90%8C%E6%8A%80%E8%A1%93%E5%AD%A6%E9%99%A220180118.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shouji Hasegawa","licence":"CC0","leadFile":"大同技術学院20180118.jpg","views":648,"langs":["ja","zh"],"langNames":{"ja":"大同技術学院","zh":"大同技術學院"},"sourceLanguage":"zh"},{"title":"Tea Research and Extension Station","name":"Tea Research and Extension Station","country":"Taiwan","region":"Taiwanese tea","url":"https://en.wikipedia.org/wiki/Tea_Research_and_Extension_Station","prepSummary":"農業部茶及飲料作物改良場（簡稱茶改場），為中華民國農業部下的四級機關，負責臺灣茶葉與其他飲料作物（咖啡、油茶、杭菊、花茶類花卉）相關的業務，其沿革來自於日治時期成立的多所機關。茶改場的本場位於桃園市楊梅區，並於南投縣魚池鄉、新北市石碇區和臺東縣鹿野鄉設有分場。","views":1709,"langs":["zh"],"langNames":{"zh":"農業部茶及飲料作物改良場"},"sourceLanguage":"zh"},{"title":"Taiwanese beef noodle soup","name":"Taiwanese beef noodle soup","country":"Taiwan","region":"Taiwanese soups","url":"https://en.wikipedia.org/wiki/Taiwanese_beef_noodle_soup","ingredients":["Beef","soy sauce","vegetables","Chinese noodles"],"prepSummary":"The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai (Chinese pickled cabbage or mustard) on top, green onion and sometimes other vegetables in the soup as well.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Taiwanese_Beef_Noodle_Soup.jpg/960px-Taiwanese_Beef_Noodle_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jjj84206","licence":"CC BY-SA 4.0","leadFile":"Taiwanese_Beef_Noodle_Soup.jpg","views":14006,"langs":["ko","uk","zh"],"langNames":{"ko":"뉴러우몐","uk":"Тайванський яловичий суп з локшиною","zh":"台灣牛肉麵"}},{"title":"General Tso's chicken","name":"General Tso's chicken","country":"Taiwan","region":"Taiwanese chicken","url":"https://en.wikipedia.org/wiki/General_Tso's_chicken","ingredients":["Chicken","ginger","garlic","soy sauce","rice vinegar","Shaoxing wine or sherry","sugar","sesame oil"],"prepSummary":"左宗棠雞，亦名左公鸡、左家鸡及左雞，由彭長貴在1952年於臺灣所創，一般歸類於中国菜系中的湘菜，在北京的老字号湘菜官府菜餐厅如马凯餐厅、曲园酒楼等皆有此菜；却曾经不被湖南人認同，也有人將之歸類為融合多家菜系的創新台灣菜。此菜式以晚清重臣兼著名湘軍將領左宗棠命名，於北美尤其受歡迎，常見於美國與加拿大的中餐馆。 導演李安的电影《推手》、《喜宴》和美國導演的电影《》曾出现此菜。","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg/960px-Flickr_preppybyday_4665999863--General_Tso%27s_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA","licence":"CC BY 2.0","leadFile":"Flickr_preppybyday_4665999863--General_Tso's_Chicken.jpg","views":199840,"langs":["ar","cs","de","es","fa","fi","fr","ja","jv","ko","ru","sv","th","zh"],"langNames":{"ar":"دجاج الجنرال تسو","cs":"Kuře generála Cua","de":"General Tso Chicken","es":"Pollo General Tso","fa":"مرغ ژنرال تسو","fi":"Kenraali Tson kana","fr":"Poulet du général Tao","ja":"左宗棠鶏","jv":"Pitik Jèndral Tso","ko":"좌종당계","ru":"Цыплёнок генерала Цо","sv":"General Zuos kyckling","th":"ไก่แม่ทัพจั่ว","zh":"左宗棠雞"},"sourceLanguage":"zh"},{"title":"Taiwanese fried chicken","name":"Taiwanese fried chicken","country":"Taiwan","region":"Taiwanese chicken","url":"https://en.wikipedia.org/wiki/Taiwanese_fried_chicken","ingredients":["Chicken","salt","white pepper","Chinese five-spice powder","condiments"],"prepSummary":"In general, only diced chicken leg or thigh meat is used, which is marinated in soy sauce, sugar, garlic spread, rice wine, five-spice powder and other spices for at least an hour. After marinating, chicken is dipped in beaten egg and then dredged in flour or sweet potato starch. The chicken pieces are deep-fried until the surface color turns soft yellow.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Taiwanese_Pepper_Salt_Chicken_%28%E9%B9%BD%E9%85%A5%E9%9B%9E%29_in_Clovis%2C_CA.jpg/960px-Taiwanese_Pepper_Salt_Chicken_%28%E9%B9%BD%E9%85%A5%E9%9B%9E%29_in_Clovis%2C_CA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0","leadFile":"Taiwanese_Pepper_Salt_Chicken_(鹽酥雞)_in_Clovis,_CA.jpg","views":21995,"langs":["ar","id","ja","jv","ko","uk","zh"],"langNames":{"ar":"دجاج مقلي تايواني","id":"Ayam goreng Taiwan","ja":"イエンスージー","jv":"Pitik gorèng Taiwan","ko":"셴쑤지","uk":"Тайванське смажене курча","zh":"鹹酥雞"}},{"title":"Pork ball","name":"Pork ball","country":"Taiwan","region":"Taiwanese pork","url":"https://en.wikipedia.org/wiki/Pork_ball","ingredients":["Pork","starch"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/%E6%B5%B7%E7%91%9E-%E5%8E%9F%E5%91%B3%E8%B1%AC%E8%82%89%E6%91%83%E4%B8%B8.jpg/960px-%E6%B5%B7%E7%91%9E-%E5%8E%9F%E5%91%B3%E8%B1%AC%E8%82%89%E6%91%83%E4%B8%B8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"海瑞摃丸","licence":"CC BY-SA 4.0","leadFile":"海瑞-原味豬肉摃丸.jpg","views":3970,"langs":["es","id","jv","ko","uk","zh"],"langNames":{"es":"Bola de cerdo","id":"Bakso babi","jv":"Bakso babi","ko":"껑우안","uk":"Свинячі кульки","zh":"貢丸"}},{"title":"Ti-hueh-kué","name":"Ti-hueh-kué","country":"Taiwan","region":"Taiwanese pork","url":"https://en.wikipedia.org/wiki/Ti-hueh-ku%C3%A9","prepSummary":"米血，是指以糯米和动物血液（鴨、豬、雞、鹅）所做成的一種傳統米食糕點。依製成原料的不同，多為雞、鴨血糕與豬血糕，再加上糯米的種類搭配，在口感上會有些差異。 米血是源自中國南方的一種米食糕點，隨着福建移民傳入台灣。早期使用鴨血，由於鴨肉滋陰補虛，農家捨不得丟棄鴨血，便用食器盛米混合鴨血，蒸煮後沾醬食用，然而鴨肉價高，雞血又不易凝固，於是漸以豬血取代。 全台灣第一豬血糕來自台灣台北市，1945年太平洋戰爭結束後，許多民眾非常窮困，當時人們只好一大清早趕去屠宰場，拿攤商不要的豬血，回家蒸熟切塊，煮成豬血湯，其中一位民眾黃清淵還跟朋友合力想出，拿豬血混糯米，蒸熟來吃，才12歲的他，就這麼做成全台灣第一支豬血糕。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/%E5%AF%A7%E5%A4%8F%E5%A4%9C%E5%B8%82%E8%B1%AC%E8%A1%80%E7%B3%95_20191226.jpg/960px-%E5%AF%A7%E5%A4%8F%E5%A4%9C%E5%B8%82%E8%B1%AC%E8%A1%80%E7%B3%95_20191226.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"寧夏夜市豬血糕_20191226.jpg","views":5489,"langs":["id","ja","jv","ko","uk","vi","zh"],"langNames":{"id":"Kue darah babi","ja":"米血糕","jv":"Kuwé getih babi","ko":"띠후에꾸에","uk":"Пиріг зі свинячої крові","vi":"Trư huyết cao","zh":"米血糕"},"sourceLanguage":"zh"},{"title":"Eel noodles","name":"Eel noodles","country":"Taiwan","region":"Taiwanese noodle","url":"https://en.wikipedia.org/wiki/Eel_noodles","ingredients":["eel","yi mein"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Thick_Soup_Noodles_with_Eel_-_%E9%B1%94%E9%AD%9A%E6%84%8F%E9%BA%B5_%284596353688%29.jpg/960px-Thick_Soup_Noodles_with_Eel_-_%E9%B1%94%E9%AD%9A%E6%84%8F%E9%BA%B5_%284596353688%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TACO Huang from Kaohsiung, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Thick_Soup_Noodles_with_Eel_-_鱔魚意麵_(4596353688).jpg","views":3208,"langs":["ja","zh"],"langNames":{"ja":"鱔魚意麺","zh":"鱔魚意麵"}},{"title":"Oyster vermicelli","name":"Oyster vermicelli","country":"Taiwan","region":"Taiwanese soups","url":"https://en.wikipedia.org/wiki/Oyster_vermicelli","ingredients":["Oyster","misua","flour"],"prepSummary":"蚵仔麵線是一種風行於闽南和臺灣的麵食小吃，是以麵線製成的湯麵。依據加入配料有不同稱呼，除蚵仔之外，常見還有大腸麵線（tōa-tn̂g mī-sòaⁿ；滷好的豬大腸）。厦门、鹿港、北港與泉州稱為麵線糊。另外亦有人稱為麵線羹或麵線焿。 一碗蚵仔麵線的優劣決定於蚵的大小與新鮮度，拌太白粉時也必須注意蚵的完整性。豬大腸滷製的過程，與整碗麵線中的比例都是決定優劣的關鍵。在顧客購買蚵仔麵線時，商家通常會問要不要加辣，有些商家是以辣椒醬聞名。此外也可多加-烏醋、蒜末、芫荽等調味。","course":"Main course, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Food_%2843644131025%29.jpg/960px-Food_%2843644131025%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bryan... from Taipei, Taiwan","licence":"CC BY-SA 2.0","leadFile":"Food_(43644131025).jpg","views":6828,"langs":["es","ja","jv","ko","uk","zh"],"langNames":{"es":"Vermicelli de ostra","ja":"蚵仔麺線","jv":"Misua kerang","ko":"어아미수앙","uk":"Устрична локшина","zh":"蚵仔麵線"},"sourceLanguage":"zh"},{"title":"Ageh (food)","name":"Ageh (food)","country":"Taiwan","region":"Taiwanese noodle","url":"https://en.wikipedia.org/wiki/Ageh_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Agei.JPG/960px-Agei.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Seasurfer at Chinese Wikipedia.","licence":"CC BY-SA 2.0","leadFile":"Agei.JPG","views":3391,"langs":["id","ja","jv","ko","uk","zh"],"langNames":{"id":"A-gei","ja":"阿給","jv":"A-gei","ko":"아게이","uk":"А-гей","zh":"淡水阿給"}},{"title":"Tàⁿ-á-mī","name":"Tàⁿ-á-mī","country":"Taiwan","url":"https://en.wikipedia.org/wiki/T%C3%A0%E2%81%BF-%C3%A1-m%C4%AB","ingredients":["Chinese wheat noodles","shrimp-flavored soup","shrimp","coriander","minced pork","garlic"],"prepSummary":"擔仔麵（，或），是一種台灣料理，發源於臺灣臺南。「擔仔」即台語「挑肩擔」之意。2017年，台南市文化局舉辦台南文化關鍵詞推薦活動，擔仔麵成為網路票選第一名。 這道麵食的主要成份為：麵條或米粉、豆芽菜、香菜、蒜泥、醋、蝦仁、少許湯汁以及獨門肉臊。","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Du_Hsiao_Yueh%27s_Tan_Tsu_Mien_in_ECmall_%2820160514183239%29.jpg/960px-Du_Hsiao_Yueh%27s_Tan_Tsu_Mien_in_ECmall_%2820160514183239%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N509FZ","licence":"CC BY-SA 4.0","leadFile":"Du_Hsiao_Yueh's_Tan_Tsu_Mien_in_ECmall_(20160514183239).jpg","views":5044,"langs":["id","ja","jv","ko","sv","th","uk","zh"],"langNames":{"id":"Mi ta-a","ja":"担仔麺","jv":"Mi ta-a","ko":"단짜이몐","sv":"Danzainudlar","th":"ต้าอ๊ามี","uk":"Та-а мі","zh":"擔仔麵"},"sourceLanguage":"zh"},{"title":"Peanut soup","name":"Peanut soup","country":"Taiwan","region":"West African cuisine","url":"https://en.wikipedia.org/wiki/Peanut_soup","ingredients":["Peanuts","onions","tomatoes","eggplants","okra","ashanti pepper","ginger","bay leaves"],"prepSummary":"La sopa de maní, de cacahuate o de cacahuete es una sopa de diferentes lugares del mundo elaborada a base de cacahuetes con otros ingredientes. Es un alimento básico en la gastronomía de África, pero también se come en el Extremo Oriente (Taiwán), los Estados Unidos (principalmente en Virginia) y otras áreas del mundo. En Ghana a menudo se come con fufu. La sopa de cacahuete también es una sopa nativa del pueblo edo de Benín y Nigeria y a menudo se come con ñame machacado. Algunos de los ingredientes esenciales utilizados para hacerlo son pimienta de Guinea (uziza) y hoja de vernonia (hoja ama","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Fufu.jpg/960px-Fufu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Londonsista","licence":"CC BY-SA 3.0","leadFile":"Fufu.jpg","views":18964,"langs":["ar","es","fa","fr","ha","ig","jv","ko","nl","ru","uk","yo"],"langNames":{"ar":"حساء الفول السوداني","es":"Sopa de cacahuete","fa":"سوپ بادام زمینی","fr":"Soupe d'arachides","ha":"Miyar Gyaɗa","ig":"Ofe Mkpụrụ Ahuekere","jv":"Sop kacang","ko":"땅콩 수프","nl":"Pindasoep","ru":"Арахисовый суп","uk":"Арахісовий суп","yo":"Peanut soup"},"sourceLanguage":"es"},{"title":"Bansh","name":"Bansh","country":"Mongolia","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Bansh","ingredients":["Dough (flour","water)","minced meat (mutton or beef)","onion","garlic","spices"],"prepSummary":"Bansh is made using dough and a filling. The dough is prepared from flour, water, and sometimes a pinch of salt, then rolled into thin sheets and cut into small circles. The filling usually consists of minced meat—commonly mutton or beef—mixed with onions, garlic, salt, and black pepper.","course":"Main course, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Bansh.jpg/960px-Bansh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LittleT889","licence":"CC BY 4.0","leadFile":"Bansh.jpg","views":3453,"langs":["ko","mn"],"langNames":{"ko":"반시 (음식)","mn":"Банш"}},{"title":"Boodog","name":"Boodog","country":"Mongolia","region":"Mongolian","url":"https://en.wikipedia.org/wiki/Boodog","ingredients":["Goat or marmot"],"prepSummary":"The practice is performed outdoors and requires two or more people. The animal is stunned and then killed by severing the aorta at the neck. Blood is drained into a container, as it must not touch the ground. The skin is kept intact except for a slit at the neck. The bones and viscera are removed through this opening, except for the bones in the feet. Heated stones, along with onion, salt, and some meat, are inserted into the body cavity. The neck is repeatedly squeezed and the body pressed to ensure the contents make contact with the hot stones. The neck is then closed with a wire, and the carcass is singed to remove hair, traditionally over embers, now more commonly with a gas burner.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Boodog_made_from_a_marmot.JPG/960px-Boodog_made_from_a_marmot.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bogomolov.PL","licence":"Public domain","leadFile":"Boodog_made_from_a_marmot.JPG","views":8786,"langs":["bn","de","fr","id","ko","mn","vi"],"langNames":{"bn":"বোডগ","de":"Boodog","fr":"Boodog","id":"Boodog","ko":"보도그","mn":"Боодог","vi":"Boodog"}},{"title":"Boortsog","name":"Boortsog","country":"Mongolia","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Boortsog","ingredients":["Butter","salt","milk","yeast","flour"],"prepSummary":"Dough for boortsog ranges in ingredients from a simple dough to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, seven parts salt water, and six parts milk, along with yeast and flour, while more complex recipes add eggs and sugar. Also, the dough could be made with kaymak. Boortsog are made by cutting the flattened dough into pieces. While not usually done in Central Asia, these pieces may be bent and knotted into various shapes before being deep-fried. This is especially common among Mongolians. The dough is deep-fried golden brown.","course":"Dessert, side dish, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Boortsog.JPG/960px-Boortsog.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vidor","licence":"Public domain","leadFile":"Boortsog.JPG","views":22098,"langs":["ar","az","bn","ca","de","el","es","eu","fr","he","hy","id","it","ja","jv","kk","ko","pt","ru","tg","tr","uk","uz","zh"],"langNames":{"ar":"بورتساغ","az":"Pişi","bn":"বোর্টসগ","ca":"Boortsog","de":"Mongolische Küche","el":"Μποορτσόγκ","es":"Boortsog","eu":"Boortsog","fr":"Boortsog","he":"בורטסוג","hy":"Բաուրսակ","id":"Boortsog","it":"Boortsog","ja":"バウルサク","jv":"Boortsog","kk":"Бауырсақ","ko":"보르초그","pt":"Baursak","ru":"Баурсак","tg":"Орзуқ","tr":"Pişi","uk":"Баурсак","uz":"Boʻgʻirsoq","zh":"蒙古馃子"}},{"title":"Borts","name":"Borts","country":"Mongolia","region":"Mongolian","url":"https://en.wikipedia.org/wiki/Borts","prepSummary":"The fresh meat is cut into long strips, 2-3 cm thick and 5-7 cm wide. The strips are hung on strings under the roof of a ger (yurt), where the air is free to circulate. After about a month the meat is dry, having turned into small, hard, wooden-like sticks with a brown color. This method of preservation causes the volume of the meat to shrink significantly. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Dried_Meat_Yak_store%2C_Square_Street_2.JPG/960px-Dried_Meat_Yak_store%2C_Square_Street_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrokenSphere","licence":"CC BY-SA 3.0","leadFile":"Dried_Meat_Yak_store,_Square_Street_2.JPG","views":6874,"langs":["de","es","it","ja","ko","mn","pt","ru"],"langNames":{"de":"Borts","es":"Borts","it":"Borts","ja":"ボルツ","ko":"보르츠","mn":"Борц","pt":"Borts","ru":"Борц (блюдо)"}},{"title":"Buuz","name":"Buuz","country":"Mongolia","region":"Buryatia","url":"https://en.wikipedia.org/wiki/Buuz","ingredients":["Dough","mutton","or beef"],"prepSummary":"Buuz are filled with minced lamb and mutton or beef, which is flavored with caraway seeds. Onion and/or garlic are often added, and the dish is then salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. In more modern recipes, carrots, cabbages and various other vegetables and even rice are also common additions. Condiments such as soy sauce and Chinsu are occasionally added for further flavoring. The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top to prevent bursting due to steam formation, in the chef's own personal style.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Buuz.jpg/960px-Buuz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mizu_Basyo","licence":"CC BY-SA 3.0","leadFile":"Buuz.jpg","views":30071,"langs":["ca","cs","de","es","fr","id","it","ja","jv","ko","ml","mn","pa","pt","ro","ru","uk","uz","vi","zh"],"langNames":{"ca":"Buuz","cs":"Búz","de":"Buuds","es":"Buuz","fr":"Buuz","id":"Buuz","it":"Buuz","ja":"ボーズ (料理)","jv":"Buuz","ko":"부즈","ml":"ബൂസ്","mn":"Бууз","pa":"ਬੂਜ਼","pt":"Buuz","ro":"Buuz","ru":"Позы","uk":"Бууз","uz":"Pozlar","vi":"Buuz","zh":"蒙古包子"},"originClaims":["Mongolia","Russia","China"]},{"title":"Curd snack","name":"Curd snack","country":"Mongolia","region":"Baltic states","url":"https://en.wikipedia.org/wiki/Curd_snack","ingredients":["curd cheese","sugar"],"prepSummary":"The main part of a curd snack is made from curd cheese, which is mixed with sugar, sweeteners or other ingredients and milled into a homogenous paste that is pressed into the desired shape and filled with jam or other fillings. The formed bars then pass through the so-called 'glaze waterfall' that coats them in chocolate or another type of glaze. Finally, the curd snacks are cooled in a cooling tunnel and packed.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Varskes_surelis2.jpg/960px-Varskes_surelis2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bearas","licence":"CC BY 2.5","leadFile":"Varskes_surelis2.jpg","views":32353,"langs":["ca","cs","es","et","fa","fi","fr","he","hu","hy","ja","jv","ko","lt","lv","pl","ru","sv","tr","uk","zh"],"langNames":{"ca":"Kohuke","cs":"Kohuke","es":"Kohuke","et":"Kohuke","fa":"پنیر کورد","fi":"Rahkapatukka","fr":"Kohuke","he":"סירוק","hu":"Szirok","hy":"Կաթնաշոռային պանրիկ","ja":"シローク","jv":"Dadih nyamikan","ko":"코후케","lt":"Varškės sūrelis","lv":"Biezpiena sieriņš","pl":"Batonik twarogowy","ru":"Творожный сырок","sv":"Kohuke","tr":"Kesmikli peynir","uk":"Сирок","zh":"凝乳糖"}},{"title":"Khorkhog","name":"Khorkhog","country":"Mongolia","region":"Buryat","url":"https://en.wikipedia.org/wiki/Khorkhog","prepSummary":"To make khorkhog, Mongolians take mutton (goat meat can be substituted) and cut it into pieces of an appropriate size while leaving the bones attached. The cook then places ten to twenty fist-sized stones over a fire. When the stones are hot enough, the rocks and the meat are placed in the chosen cooking container. Metal milk jugs are a traditional and typical choice, although any container sturdy enough to hold the hot rocks will suffice. The heat of the stones and the steam will cook the meat inside the jug. The cook can also put the jug on a fire or the stove if the stones are not hot enough. The stones will turn black from the heat and the fat they absorb from the lamb.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Khorkhog.JPG/960px-Khorkhog.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vidor","licence":"Public domain","leadFile":"Khorkhog.JPG","views":14818},{"title":"Khuushuur","name":"Khuushuur","country":"Mongolia","region":"penis","url":"https://en.wikipedia.org/wiki/Khuushuur","ingredients":["Dough","meat (beef or mutton)","onions or garlic","salt"],"prepSummary":"To make khuushuur, wheat flour and water are combined into a firm dough, kneaded briefly, then chilled. The filling consists of fatty lamb or mutton mince mixed with finely diced onion, chopped garlic, salt, ground black pepper, and optionally caraway seeds. The chilled dough is divided into small portions, each rolled into a 10 cm diameter circle. A small quantity of the meat mixture is placed in the center, and the dough is folded over and sealed, crimping the edge. The pastries are deep-fried, then baked briefly in the oven. Khuushuur may be accompanied by lettuce, gherkins, or carrot salad. Condiments such as ketchup, Maggi sauce, or mayonnaise are sometimes used.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/MongoliaLastDay_153.JPG/960px-MongoliaLastDay_153.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sivserver","licence":"CC BY-SA 3.0","leadFile":"MongoliaLastDay_153.JPG","views":17947,"langs":["az","ca","cs","de","es","fr","he","id","it","ja","jv","ko","ku","mn","pt","ru","uk","zh"],"langNames":{"az":"Xuşur","ca":"Khuushuur","cs":"Chušúr","de":"Chuuschuur","es":"Khuushuur","fr":"Khuushuur","he":"חושור","id":"Khuushuur","it":"Khuushuur","ja":"ホーショール","jv":"Khuushuur","ko":"후슈르","ku":"Xûşûr","mn":"Хуушуур","pt":"Khuushuur","ru":"Хушур","uk":"Хушур","zh":"火燒兒 (蒙古食品)"}},{"title":"Kuurdak","name":"Kuurdak","country":"Mongolia","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Kuurdak","ingredients":["mutton","onion","vegetable oil or animal fat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Kazakh_quwyrdaq.jpg/960px-Kazakh_quwyrdaq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rio Murr from Minsk, Belarus","licence":"CC BY-SA 2.0","leadFile":"Kazakh_quwyrdaq.jpg","views":12219,"originClaims":["Mongolia","Uzbekistan"]},{"title":"Orama (dish)","name":"Orama (dish)","country":"Mongolia","region":"Kyrgyzstan","url":"https://en.wikipedia.org/wiki/Orama_(dish)","ingredients":["Dough: flour","water","saltFilling: meat","potatoes","animal fat","sometimes pumpkin"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Oromo_%28dish%29.jpg/960px-Oromo_%28dish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Абдырашит Сатылганов","licence":"CC BY 4.0","leadFile":"Oromo_(dish).jpg","views":467},{"title":"Qatlama","name":"Qatlama","country":"Mongolia","region":"Turkey","url":"https://en.wikipedia.org/wiki/Qatlama","prepSummary":"It is made with dough mixed with powdered red chilli peppers, garam masala (a hot spice blend) and red food coloring. Small balls of this dough are sprinkled with mashed urad dal, coriander and anar dana, rolled out and then deep-fried. Sometimes before frying, it is also covered with besan (chickpea flour). In many places around Pakistan, qatlama has a yeast-based dough and is topped with spiced minced beef or lamb.","course":"Side dish, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Katmer.JPG/960px-Katmer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maderibeyza","licence":"CC BY-SA 3.0","leadFile":"Katmer.JPG","views":15158},{"title":"Steak tartare","name":"Steak tartare","country":"France","region":"Francia","url":"https://en.wikipedia.org/wiki/Steak_tartare","ingredients":["Raw beef"],"prepSummary":"Le steak tartare ou tartare est une recette à base de viande de bœuf ou de viande de cheval crue, généralement hachée gros, ou coupée en petits cubes au couteau (d'où l'appellation de « tartare au couteau »). La recette actuelle figure dans Le Guide culinaire d'Auguste Escoffier de 1903 sous le nom de « beefsteak à l'américaine ». Le filet américain, spécialité belge et du Nord, ressemble au steak tartare avec une découpe de la viande plus fine. La différence principale entre le steak tartare et le filet américain est la mayonnaise. Cette préparation est vendue traditionnellement en boucherie","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Classic_steak_tartare.jpg/960px-Classic_steak_tartare.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"insatiablemunch","licence":"CC BY 2.0","leadFile":"Classic_steak_tartare.jpg","views":367784,"langs":["af","ar","az","ca","cs","da","de","el","es","eu","fa","fi","fr","gl","he","hr","hy","id","it","ja","jv","ka","ko","lt","ms","nb","nl","pl","pt","ru","sk","sl","sr","sv","uk","vi","zh"],"langNames":{"af":"Steak tartare","ar":"شريحة التتار","az":"Tartar bifşteksi","ca":"Bistec tàrtar","cs":"Tatarský biftek","da":"Tatar (mad)","de":"Beefsteak Tatar","el":"Φιλέτο ταρτάρ","es":"Filete tártaro","eu":"Tartariar xerra","fa":"استیک تاتار","fi":"Tartarpihvi","fr":"Steak tartare","gl":"Bisté tártaro","he":"סטייק טרטר","hr":"Tartarski biftek","hy":"Սթեյք Թարթար","id":"Bistik tartar","it":"Tartare","ja":"タルタルステーキ","jv":"Stik tartare","ka":"საქონლის ხორცის ტარტარი","ko":"스테이크 타르타르","lt":"Totoriškas bifšteksas","ms":"Stik tartar","nl":"Tartaar (vlees)","nb":"Biff tartar","pl":"Befsztyk tatarski","pt":"Bife tártaro","ru":"Татарский бифштекс","sk":"Tatársky biftek","sl":"Tatarski biftek","sr":"Tartarski biftek","sv":"Råbiff","uk":"Татарський біфштекс","vi":"Thịt bò Tartare","zh":"韃靼牛肉"},"sourceLanguage":"fr"},{"title":"Tsuivan","name":"Tsuivan","country":"Mongolia","region":"Mongolian","url":"https://en.wikipedia.org/wiki/Tsuivan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Cujwan.JPG/960px-Cujwan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcin Konsek","licence":"CC BY-SA 4.0","leadFile":"Cujwan.JPG","views":7230},{"title":"Ul boov","name":"Ul boov","country":"Mongolia","region":"Mongolian","url":"https://en.wikipedia.org/wiki/Ul_boov","ingredients":["Sheep fat","flour","salt water","sugar","butter"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Mongolian_biscuit_Ul_boov_at_World_Heritage_Cuisine_Summit_%26_Food_Festival_2018.jpg/960px-Mongolian_biscuit_Ul_boov_at_World_Heritage_Cuisine_Summit_%26_Food_Festival_2018.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satdeep Gill","licence":"CC BY-SA 4.0","leadFile":"Mongolian_biscuit_Ul_boov_at_World_Heritage_Cuisine_Summit_&_Food_Festival_2018.jpg","views":5585},{"title":"Isgelen tarag","name":"Isgelen tarag","country":"Mongolia","region":"Mongolian drinks","url":"https://en.wikipedia.org/wiki/Isgelen_tarag","prepSummary":"The Mongolians use milk from cattle and yaks, less often from goats and sheep, to make isgelen tarag. The process is accomplished by a symbiotic culture of Lactobacillus bacteria and yeast. As with yogurt, the milk is boiled first. Most often, only the low fat milk remaining after the preparation of urum (Mongolian clotted cream) is used. The culture stored from the last run is added when the milk has cooled down to hand temperature. From this point on, the procedure is very similar to that of making Kumis. Isgelen tarag is placed in a vat and stirred regularly with a wooden masher (Buluur).","views":2454},{"title":"Suutei tsai","name":"Suutei tsai","country":"Mongolia","region":"East Asia","url":"https://en.wikipedia.org/wiki/Suutei_tsai","ingredients":["tea","milk","millet","salt"],"prepSummary":"The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. However the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Milk in Mongolia is typically fresh, whole milk, and using half milk and half cream instead of only processed milk produces a rich beverage close to the authentic. The amount of salt in the tea is often varied. Another common addition to suutei tsai is fried millet. Occasionally, tail fat is added to increase richness and flavor.","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Tsai.JPG/960px-Tsai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"user:takoradee","licence":"CC BY-SA 3.0","leadFile":"Tsai.JPG","views":20194},{"title":"Kumis","name":"Kumis","country":"Mongolia","region":"Mongolian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Kumis","ingredients":["Mare milk"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Kumys-bottle.jpg/960px-Kumys-bottle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A.Savin","licence":"CC BY-SA 3.0","leadFile":"Kumys-bottle.jpg","views":145104,"langs":["ar","az","bg","ca","cs","da","de","el","es","et","fa","fi","fr","he","hi","hu","hy","id","it","ja","jv","ka","kk","ko","lt","lv","mn","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","tg","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"قمارص","az":"Qımız","bg":"Кумис","ca":"Kumis","cs":"Kumys","da":"Kumys","de":"Kumys","el":"Κιμίς","es":"Kumis","et":"Kumõss","fa":"کومیس","fi":"Kumissi","fr":"Koumis","he":"קומיס","hi":"कूमीस","hu":"Kumisz","hy":"Կումիս","id":"Kumis (minuman)","it":"Kumis","ja":"馬乳酒","jv":"Kumis","ka":"კუმისი (სასმელი)","kk":"Қымыз","ko":"크므즈","lt":"Kumysas","lv":"Kumiss","mn":"Айраг","ms":"Kumis (minuman)","nl":"Koemis","nb":"Kumiss","pl":"Kumys","pt":"Kumis","ro":"Cumâs","ru":"Кумыс","sk":"Kumys","sl":"Kumis","sr":"Кумис","sv":"Kumys","ta":"குமிஸ்","tg":"Қимиз","th":"เหล้านมม้า","tr":"Kımız","uk":"Кумис","uz":"Qimiz","vi":"Kumis","zh":"马奶酒"}},{"title":"Thai cuisine","name":"Thai cuisine","country":"Thailand","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Thai_cuisine","prepSummary":"Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of tourism in Thailand, food tours have carved a niche for themselves. Many companies offer culinary and cooking tours of Thailand and many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses and cooking schools.","views":120607,"langs":["af","ar","as","az","bg","bn","ca","cs","de","el","es","fa","fi","fr","he","hy","id","it","ja","jv","ka","ko","ms","ne","nl","pa","pl","pt","ru","sr","sv","th","tl","tr","uk","vi","zh"],"langNames":{"af":"Thaise kookkuns","ar":"مطبخ تايلاندي","as":"থাই ৰন্ধনপ্ৰণালী","az":"Tailand mətbəxi","bg":"Тайска кухня","bn":"থাই রন্ধনশৈলী","ca":"Gastronomia de Tailàndia","cs":"Thajská kuchyně","de":"Thailändische Küche","el":"Ταϊλανδέζικη κουζίνα","es":"Gastronomía de Tailandia","fa":"آشپزی تایلندی","fi":"Thaikeittiö","fr":"Cuisine thaïlandaise","he":"המטבח התאילנדי","hy":"Թաիլանդական խոհանոց","id":"Hidangan Thai","it":"Cucina thailandese","ja":"タイ料理","jv":"Masakan Thailand","ka":"ტაილანდური სამზარეულო","ko":"태국 요리","ms":"Masakan Thailand","ne":"थाई खाना","nl":"Thaise keuken","pa":"ਥਾਈ ਪਕਵਾਨ","pl":"Kuchnia tajska","pt":"Culinária da Tailândia","ru":"Тайская кухня","sr":"Тајландска кухиња","sv":"Thailändska köket","th":"อาหารไทย","tl":"Lutuing Taylandes","tr":"Tayland mutfağı","uk":"Тайська кухня","vi":"Ẩm thực Thái Lan","zh":"泰國菜"}},{"title":"Malay cuisine","name":"Malay cuisine","country":"Thailand","region":"Brunei","url":"https://en.wikipedia.org/wiki/Malay_cuisine","prepSummary":"In Malay food preparation, the ingredients used are often described as spicy and flavorful as it is a melting pot of spices, herbs and roots. Strong, tangy and flavorful fresh herbs, spices and ingredients such as (lemongrass), (screwpine), (a type of basil), (polygonum), (nutmeg), (turmeric) and (wild ginger buds), (mustard seeds) and (fenugreek) are often used. There are also a number of terms used for the equipment and utensils used for food preparation. Traditional cooking equipment includes several types of grinders called (pestle and mortar), (stone roller), and the (mill) used for preparing spices and pastes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Nasi_Lemak_Sambal_Cumi_in_Indonesia_2.jpg/960px-Nasi_Lemak_Sambal_Cumi_in_Indonesia_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Nasi_Lemak_Sambal_Cumi_in_Indonesia_2.jpg","views":28070,"langs":["ar","az","bn","fa","fr","ha","id","jv","ko","ms","pl","sr","uk","ur","zh"],"langNames":{"ar":"مطبخ ملايوي","az":"Malay mətbəxi","bn":"মালয় রন্ধনশৈলী","fa":"آشپزی مالایی","fr":"Cuisine malaise","ha":"Abincin Malay","id":"Hidangan Melayu","jv":"Olahan Melayu","ko":"말레이 요리","ms":"Masakan Melayu","pl":"Kuchnia malajska","sr":"Малајска кухиња","uk":"Малайська кухня","ur":"مالائی پکوان","zh":"馬來菜"},"originClaims":["Indonesia","Malaysia","Singapore","Thailand","Philippines"]},{"title":"Street food of Thailand","name":"Street food of Thailand","country":"Thailand","url":"https://en.wikipedia.org/wiki/Street_food_of_Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Street_food_Yasothon.jpg/960px-Street_food_Yasothon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Street_food_Yasothon.jpg","views":8266},{"title":"Hanuman Aspler","name":"Hanuman Aspler","country":"Thailand","url":"https://en.wikipedia.org/wiki/Hanuman_Aspler","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Hanuman_Aspler.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Crcolas","licence":"CC BY-SA 4.0","leadFile":"Hanuman_Aspler.jpg","views":1382,"notFood":"a person"},{"title":"Balut (food)","name":"Balut (food)","country":"Philippines","url":"https://en.wikipedia.org/wiki/Balut_(food)","prepSummary":"Traditionally, the fertilized eggs are incubated in the sun or buried in sand and stored in baskets to retain warmth. In order for the embryo to develop normally, it must be exposed to heat for the correct period of time while ensuring that the temperature is not too hot to harm the eggs or too cold to permit growth. The embryo is extremely sensitive to high temperatures and is easily killed upon cooking in the sun. The duration of egg incubation is a matter of local preference. In the Philippines, balut is generally incubated for 14 to 18 days before being boiled for consumption.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/The_Balut.jpg/960px-The_Balut.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JBYBIOSA","licence":"CC BY-SA 4.0","leadFile":"The_Balut.jpg","views":371123,"langs":["ar","bn","ca","cs","da","de","es","fa","fr","he","hi","id","it","ja","jv","ko","ml","nb","nl","pl","pt","ro","ru","sk","so","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"بالوت","bn":"বালট (খাদ্য)","ca":"Balut","cs":"Balut","da":"Balut (mad)","de":"Balut","es":"Balut","fa":"بالوت (غذا)","fr":"Balut (cuisine)","he":"באלוט","hi":"बलुट","id":"Balut (makanan)","it":"Balut (gastronomia)","ja":"バロット","jv":"Endhog Balut","ko":"발룻","ml":"ബെലൂട്ട്","nl":"Balut (ei)","nb":"Balut","pl":"Balut","pt":"Balut","ro":"Balut","ru":"Балют","sk":"Balut","so":"Balut","sv":"Balot","th":"ไข่ข้าว","tl":"Balut","tr":"Balut","uk":"Балут","vi":"Trứng vịt lộn","zh":"鴨仔蛋"}},{"title":"Bang Mot tangerine","name":"Bang Mot tangerine","country":"Thailand","url":"https://en.wikipedia.org/wiki/Bang_Mot_tangerine","views":1657},{"title":"Bánh cuốn","name":"Bánh cuốn","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_cu%E1%BB%91n","ingredients":["Rice batter","ground pork","wood ear mushroom","shallots"],"prepSummary":"Le bánh cuốn (« galette à la vapeur enroulée » en vietnamien) ou bánh ướt (« galette à la vapeur mouillée ») est un plat vietnamien.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/B%C3%A1nh_cu%E1%BB%91n_Thanh_Tr%C3%AC.jpg/960px-B%C3%A1nh_cu%E1%BB%91n_Thanh_Tr%C3%AC.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Casablanca1911 at vi.wikipedia","licence":"Public domain","leadFile":"Bánh_cuốn_Thanh_Trì.jpg","views":42850,"langs":["cs","el","fr","ja","jv","km","ko","pt","th"],"langNames":{"cs":"Bánh cuốn","el":"Μπαν Κουόν","fr":"Bánh cuốn","ja":"バインクオン","jv":"Bánh cuốn","km":"បាញ់ស៊ុង","ko":"바인 꾸온","pt":"Bánh cuốn","th":"บั๊ญก๊วน"},"sourceLanguage":"fr"},{"title":"Bánh xèo","name":"Bánh xèo","country":"Vietnam","region":"Đàng Trong","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_x%C3%A8o","ingredients":["Rice flour","water","turmeric powder"],"prepSummary":"Bánh xèo là một loại bánh phổ biến ở châu Á, phiên bản bánh xèo của Nhật Bản và Triều Tiên có bột bên ngoài, bên trong có nhân là tôm, thịt, giá đỗ, kim chi, khoai tây, hẹ, (bánh xèo Triều Tiên); tôm, thịt, cải thảo (Nhật Bản) được rán màu vàng, đúc thành hình tròn hoặc gấp lại thành hình bán nguyệt. Tuỳ theo từng địa phương tại Việt Nam mà bánh được thưởng thức với nét đặc trưng riêng. Thường có 2 phương pháp chính: đổ bánh xèo giòn và bánh xèo dai. Ăn bằng hai cách: ăn bốc hoặc ăn bằng đũa.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Banh_Xeo_with_fish_sauce_and_vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HungryHuy","licence":"CC BY 2.0","leadFile":"Banh_Xeo_with_fish_sauce_and_vegetables.jpg","views":60921,"langs":["de","es","fi","fr","id","it","ja","jv","km","ko","ms","pl","th","tl","tr","uk","vi","zh"],"langNames":{"de":"Bánh xèo","es":"Bánh xèo","fi":"Bánh xèo","fr":"Bánh xèo","id":"Bánh xèo","it":"Bánh xèo","ja":"バインセオ","jv":"Bánh xèo","km":"បាញ់ឆែវ","ko":"바인 쌔오","ms":"Bánh xèo","pl":"Bánh xèo","th":"บั๊ญแส่ว","tl":"Bánh xèo","tr":"Banh xeo","uk":"Бань сео","vi":"Bánh xèo","zh":"越南煎餅"},"sourceLanguage":"vi"},{"title":"Chim chum","name":"Chim chum","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Chim_chum","ingredients":["Pork","chicken","herbs","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Chim_chum.jpg/960px-Chim_chum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Chim_chum.jpg","views":5748},{"title":"Chok Anan","name":"Chok Anan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Chok_Anan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Unripe_chok_anan_mangoes2.jpg/960px-Unripe_chok_anan_mangoes2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bagoto","licence":"CC BY-SA 4.0","leadFile":"Unripe_chok_anan_mangoes2.jpg","views":4459},{"title":"Coconut jam","name":"Coconut jam","country":"Thailand","region":"Malaysia & Singapore","url":"https://en.wikipedia.org/wiki/Coconut_jam","ingredients":["Coconut","sugar","eggs"],"prepSummary":"สังขยา เป็นของหวานชนิดหนึ่งของไทยทำจาก ไข่ น้ำตาล กะทิ นำมากวนให้เข้ากัน นิยมแต่งสีและกลิ่นด้วยใบเตยให้ได้สีเขียว หรือผสมกับน้ำชาเรียกสังขยาชาเย็น ใช้ทาขนมปังหรือใช้เป็นไส้ขนมปัง ซาลาเปาในมาเลเซียและอินโดนีเซียมีขนมลักษณะเดียวกันนี้เรียก กายา หรือศรีกายา เป็นแบบที่ทำให้ข้น ใช้ทาขนมปัง ใช้เป็นไส้ขนมได้ด้วย ส่วนผสมเป็นไข่ กะทิ น้ำตาล เคี่ยวให้เข้ากัน นิยมใส่ใบเตยให้เป็นสีเขียวอ่อนหรือใส่ไข่ให้เป็นสีส้ม กายาที่ใช้กินกับขนมปังจะต่างจากกายาที่กินกับข้าวเหนียว","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Coconut_jam_from_Philippines.jpg/960px-Coconut_jam_from_Philippines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bagoto","licence":"CC BY-SA 4.0","leadFile":"Coconut_jam_from_Philippines.jpg","views":43192,"langs":["ar","de","es","fa","fr","he","id","it","ja","jv","ko","ms","nl","pl","pt","ru","th","tl","uk","uz","vi","zh"],"langNames":{"ar":"مربى جوز الهند","de":"Kaya (Brotaufstrich)","es":"Mermelada de coco","fa":"کایا","fr":"Kaya (nourriture)","he":"ריבת קוקוס","id":"Sarikaya (selai)","it":"Kaya (alimento)","ja":"カヤジャム","jv":"Selé klapa","ko":"코코넛잼","ms":"Seri kaya (jem)","nl":"Kokosnootjam","pl":"Dżem kokosowy","pt":"Srikaya","ru":"Кокосовый джем","th":"สังขยา (อาหารใช้ทา)","tl":"Matamis sa bao","uk":"Кокосовий джем","uz":"Kokos murabbosi","vi":"Mứt dừa","zh":"咖央醬"},"sourceLanguage":"th"},{"title":"Crab jujube","name":"Crab jujube","country":"Thailand","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Crab_jujube","views":1881},{"title":"Evil jungle prince","name":"Evil jungle prince","country":"United States","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Evil_jungle_prince","ingredients":["tofu or chicken"],"course":"entrée","views":2379,"province":"Honolulu County","city":"Honolulu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fish sauce","name":"Fish sauce","country":"Thailand","region":"Various places","url":"https://en.wikipedia.org/wiki/Fish_sauce","ingredients":["Fish","salt"],"prepSummary":"น้ำปลา เป็นเครื่องปรุงรสที่ได้จากการหมักปลา กับเกลือให้มีรสเค็มและกลิ่นชวนรับประทาน เป็นส่วนผสมสำคัญของแกงและน้ำจิ้มหลายชนิด น้ำปลาเป็นส่วนผสมสำคัญของอาหารในประเทศเวียดนาม ไทย ลาว กัมพูชา และฟิลิปปินส์ และใช้ในอีกหลายประเทศในเอเชียตะวันออกเฉียงใต้ นอกจากนี้น้ำปลายังใช้เป็นน้ำจิ้มในรูปแบบต่าง ๆ เช่น ปลา กุ้ง หมู และไก่ ส่วนทางตอนใต้ของจีน จะใช้น้ำปลาเป็นส่วนผสมของน้ำซุปและอาหารตุ๋น ส่วนชาวแต้จิ๋วเรียกว่า หื่อโหล่ว เป็นเคล็ดลับทำให้อาหารอร่อย เป็นหนึ่งใน \"สามรัตนะของอาหารแต้จิ๋ว\" (อันประกอบด้วยน้ำปลา ไชโป๊ และเกี่ยมฉ่าย) ภาษาเวียดนามเรียกว่า เนื้อกมั้ม","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Sauce_de_poisson.jpg/960px-Sauce_de_poisson.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Assassas77","licence":"CC BY-SA 4.0","leadFile":"Sauce_de_poisson.jpg","views":124452,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","gl","he","hi","hy","id","it","ja","jv","km","ko","lt","ms","my","nb","nl","pa","pl","pt","ru","sr","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"صلصة السمك","ca":"Salsa de peix","cs":"Rybí omáčka","de":"Fischsauce","es":"Salsa de pescado","eu":"Arrain saltsa","fa":"سس ماهی","fi":"Kalakastike","fr":"Sauce de poisson","gl":"Mollo de peixe","he":"רוטב דגים","hi":"मीन सॉस","hy":"Ձկան սոուս","id":"Kecap ikan","it":"Salsa di pesce","ja":"魚醤","jv":"Kécap iwak","km":"ទឹកត្រី","ko":"어장 (음식)","lt":"Žuvies padažai","ms":"Sos ikan","my":"ငံပြာရည်","nl":"Vissaus","nb":"Fiskesaus","pa":"ਮੱਛੀ ਚਟਣੀ","pl":"Sos rybny","pt":"Molho de peixe","ru":"Рыбный соус","sr":"Riblji sos","sv":"Fisksås","ta":"மீன் சுவைச்சாறு","th":"น้ำปลา","tl":"Patis","tr":"Balık sosu","uk":"Рибний соус","vi":"Nước mắm","zh":"魚露"},"sourceLanguage":"th","originClaims":["India","China"]},{"title":"Galangal","name":"Galangal","country":"Thailand","region":"Lao","url":"https://en.wikipedia.org/wiki/Galangal","prepSummary":"Galangal (en malayo lengkuas, en mandarín 高良薑 (tradicional)/高良姜 (simplificado) \"Gāoliáng jiāng\", cantonés lam keong), conocido también como \"jengibre azul\", es un rizoma con usos tanto culinarios como medicinales. Es muy conocido en las cocinas asiáticas y, aunque hoy en día apenas es empleado en las cocinas europeas, en la Edad Media era muy empleado como especia en diferentes recetas. El empleo medieval de esta raíz como especia alcanzó su punto álgido en Europa en el y ya se encuentra entre las especias encargadas en el S. IX por la Abadía de Corbie","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9a/Galangal.web.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Galangal.web.jpg","views":123308,"langs":["ar","bn","de","es","fa","fi","fr","he","hu","is","ja","ko","nb","pl","pt","ru","sv","uk","zh"],"langNames":{"ar":"القولنجال","bn":"গালানগল","de":"Galgant","es":"Galangal","fa":"خسرودار","fi":"Galangal","fr":"Galanga","he":"גלנגל","hu":"Galangál","is":"Galgantrót","ja":"ガランガル","ko":"갈랑갈","nb":"Galangal","pl":"Galangal","pt":"Galanga","ru":"Калган","sv":"Galanga","uk":"Калган","zh":"高良薑"},"sourceLanguage":"es"},{"title":"Glyphoglossus molossus","name":"Glyphoglossus molossus","country":"Thailand","url":"https://en.wikipedia.org/wiki/Glyphoglossus_molossus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Glyphoglossus_molossus%2C_Blunt-headed_burrowing_frog_-_Mueang_Loei_District%2C_Loei_Province_%2847097003944%29.jpg/960px-Glyphoglossus_molossus%2C_Blunt-headed_burrowing_frog_-_Mueang_Loei_District%2C_Loei_Province_%2847097003944%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rushen","licence":"CC BY-SA 2.0","leadFile":"Glyphoglossus_molossus,_Blunt-headed_burrowing_frog_-_Mueang_Loei_District,_Loei_Province_(47097003944).jpg","views":4190,"notFood":"a taxon"},{"title":"Jasmine rice","name":"Jasmine rice","country":"Thailand","url":"https://en.wikipedia.org/wiki/Jasmine_rice","prepSummary":"ข้าวหอมมะลิ เป็นสายพันธุ์ข้าวที่มีถิ่นกำเนิดในประเทศไทย มีลักษณะกลิ่นหอมคล้ายใบเตย เป็นพันธุ์ข้าวที่ทำให้ข้าวไทยเป็นสินค้าส่งออกที่รู้จักไปทั่วโลก","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/2014_uncooked_Thai_jasmine_rice.jpg/960px-2014_uncooked_Thai_jasmine_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2014_uncooked_Thai_jasmine_rice.jpg","views":115098,"langs":["ar","cs","de","es","fi","fr","he","hi","id","it","ja","jv","ko","ml","ru","ta","th","tr","vi","zh"],"langNames":{"ar":"أرز ياسمين","cs":"Jasmínová rýže","de":"Jasminreis","es":"Arroz jazmín","fi":"Jasmiiniriisi","fr":"Riz thaï","he":"אורז יסמין","hi":"जैस्मिन राइस","id":"Beras melati","it":"Jasmine (riso)","ja":"ジャスミン米","jv":"Beras mlathi","ko":"재스민쌀","ml":"ജാസ്മിൻ നെല്ല്","ru":"Жасминовый рис","ta":"மல்லிகை அரிசி","th":"ข้าวหอมมะลิ","tr":"Yasemin pirinci","vi":"Hom Mali","zh":"茉莉香米"},"sourceLanguage":"th"},{"title":"Java barb","name":"Java barb","country":"Thailand","url":"https://en.wikipedia.org/wiki/Java_barb","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Barbon_gonion_120127-22830_tsm.JPG/960px-Barbon_gonion_120127-22830_tsm.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wibowo Djatmiko (Wie146)","licence":"CC BY-SA 3.0","leadFile":"Barbon_gonion_120127-22830_tsm.JPG","views":5120,"notFood":"a taxon"},{"title":"Kaffir lime","name":"Kaffir lime","country":"Thailand","region":"Lao","url":"https://en.wikipedia.org/wiki/Kaffir_lime","prepSummary":"มะกรูด เป็นพืชในสกุลส้ม (Citrus) มีถิ่นกำเนิดในประเทศลาว อินโดนีเซีย มาเลเซีย และไทย ในเอเชียตะวันออกเฉียงใต้ นิยมใช้ใบมะกรูดและผิวมะกรูดเป็นส่วนหนึ่งของเครื่องปรุงอาหารหลายชนิด นอกจากในประเทศไทยและลาวแล้ว ยังมีความนิยมในกัมพูชา เวียดนาม มาเลเซีย และอินโดนีเซีย (โดยเฉพาะบาหลี)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Citrus_hystrix_fruit.jpg/960px-Citrus_hystrix_fruit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robyn Jay from Sydney, Australia","licence":"CC BY-SA 2.0","leadFile":"Citrus_hystrix_fruit.jpg","views":162752,"langs":["ar","bn","ca","cs","de","es","et","fa","fi","fr","hr","id","it","ja","jv","ko","lo","ml","ms","my","nb","nl","pl","pt","ru","sl","sv","th","tl","uk","vi","zh"],"langNames":{"ar":"ليمون قنفذي","bn":"কাফির লেবু","ca":"Citrus hystrix","cs":"Citroník ježatý","de":"Kaffernlimette","es":"Citrus hystrix","et":"Kahvri laimipuu","fa":"لیموی کفیر","fi":"Ryppylimetti","fr":"Combava","hr":"Kvrgava limeta","id":"Jeruk purut","it":"Citrus hystrix","ja":"コブミカン","jv":"Jeruk purut","ko":"카피르라임","lo":"ໝາກຂີ້ຫູດ","ml":"കഫീർ ലൈം","ms":"Limau purut","my":"တောရှောက်ခါး","nl":"Mauritius papeda","nb":"Kaffirlime","pl":"Papeda","pt":"Combava","ru":"Папеда ежеиглистая","sl":"Kombava","sv":"Citrus hystrix","th":"มะกรูด","tl":"Kalpe","uk":"Кафрський лайм","vi":"Chanh Thái","zh":"馬蜂橙"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Khai yat sai","name":"Khai yat sai","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khai_yat_sai","prepSummary":"ไข่ยัดไส้ เป็นอาหารคาวประเภทหนึ่งซึ่งใช้ ไข่ เป็นส่วนประกอบหลัก ทั้งนี้จะใช้ไข่ไก่ หรือไข่เป็ดก็ได้ ลักษณะของไข่ยัดไส้ ประกอบด้วยส่วนหลักสองส่วนคือ ส่วนห่อหุ้มด้านนอกที่ทำจากไข่ และไส้ใน มีรสชาติ หวาน เปรี้ยว เป็นหลักและมีรสเค็มเล็กน้อย มีสัมผัสการทานที่กรุบกรอบจากใส้ใน และนุ่มนวลจากไข่ที่หุ้มอยู่ภายนอก หมวดหมู่:อาหารยัดไส้ หมวดหมู่:อาหารจากไข่ หมวดหมู่:อาหารไทย","views":1562,"langs":["el","fr","ja","ms","th"],"langNames":{"el":"Χάι γιάτ σάι","fr":"Khai yat sai","ja":"カイヤッサイ","ms":"Khai yat sai","th":"ไข่ยัดไส้"},"sourceLanguage":"th"},{"title":"Kap klaem","name":"Kap klaem","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kap_klaem","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Sen_yai_phat_khi_mao.jpg/960px-Sen_yai_phat_khi_mao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Sen_yai_phat_khi_mao.jpg","views":1408},{"title":"Ketupat","name":"Ketupat","country":"Malaysia","region":"Java","url":"https://en.wikipedia.org/wiki/Ketupat","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e4/Ketupat2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meutia Chaerani","licence":"CC BY 2.5","leadFile":"Ketupat2.jpg","views":29260},{"title":"Khao chae","name":"Khao chae","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khao_chae","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/KhaoChae.JPG/960px-KhaoChae.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Williamvonga","licence":"CC BY-SA 4.0","leadFile":"KhaoChae.JPG","views":5198},{"title":"Koh-Kae","name":"Koh-Kae","country":"Thailand","url":"https://en.wikipedia.org/wiki/Koh-Kae","prepSummary":"โก๋แก่ เป็นยี่ห้อของขนมกินเล่นหรือขนมขบเคี้ยวชนิดถั่วในประเทศไทย ผลิตโดย บริษัท โรงงานแม่รวย จำกัด โดยวางจำหน่าย ในปี พ.ศ. 2519 ในช่วงแรกของการผลิต โก๋แก่มีแค่รสดั้งเดิม คือ รสกะทิเท่านั้น แต่ต่อมามีการพัฒนาไปยังรสชาติอื่น ๆ รวมไปถึงรสต้มยำหรือรสไก่ด้วย โก๋แก่ขายอยู่ในขวดรูปทรงกระบอกอะลูมิเนียมโดยมีหลากหลายขนาดด้วยกัน โก๋แก่ได้รับความนิยมมากจากผู้ปริโภคต่างชาติโดยถูกส่งออกไปยังต่างประเทศรวมไปถึงสหรัฐอเมริกา สหราชอาณาจักร ออสเตรเลีย เยอรมนี และจีน และยังเป็นผลิตภัณท์รายแรกๆที่เอาขนมขบเคี้ยวมาใส่กระป๋องบรรจุ ในปี พ.ศ. 2543 บริษัทได้รับการรับรองระบบการผลิต ISO 9001 โดยสถาบัน BVQI ตามด้วยมาตรฐาน G","views":4843,"langs":["de","ja","ko","ms","th","zh"],"langNames":{"de":"Mae-Ruay","ja":"コーゲー","ko":"코케 (브랜드)","ms":"Koh-Kae","th":"โก๋แก่","zh":"Koh-Kae"},"sourceLanguage":"th","notFood":"a business"},{"title":"Koi (dish)","name":"Koi (dish)","country":"Laos","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Koi_(dish)","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/%E0%B8%81%E0%B9%89%E0%B8%AD%E0%B8%A2%E0%B9%80%E0%B8%99%E0%B8%B7%E0%B9%89%E0%B8%AD_koi_neua_%E0%B9%80%E0%B8%AA%E0%B8%99%E0%B9%88%E0%B8%AB%E0%B9%8C%E0%B8%A5%E0%B8%B2%E0%B8%9A%E0%B8%81%E0%B9%89%E0%B8%AD%E0%B8%A2_%E0%B8%AA%E0%B8%B2%E0%B8%A1%E0%B8%A2%E0%B9%88%E0%B8%B2%E0%B8%99.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"ก้อยเนื้อ_koi_neua_เสน่ห์ลาบก้อย_สามย่าน.jpg","views":7575},{"title":"Kolae (cooking)","name":"Kolae (cooking)","country":"Thailand","region":"Malay","url":"https://en.wikipedia.org/wiki/Kolae_(cooking)","prepSummary":"Chicken grilled over coals is common throughout Thailand, including kai yang. Unlike elsewhere in Thailand, kolae uses a marinade akin to a curry paste as opposed to a brine. The paste, composed of dried spices and herbs, is pounded in a mortar and pestle, fried until aromatic, and simmered in coconut milk to create a thick sauce. The dish features both traditional Thai aromatics, including lemongrass, ginger, and galangal, along with ingredients from Malay cuisine, namely dried spices like fenugreek and fennel seed.","views":614},{"title":"Krupuk","name":"Krupuk","country":"Indonesia","region":"Indonesia","url":"https://en.wikipedia.org/wiki/Krupuk","ingredients":["Starch","animal proteins","vegetables."],"prepSummary":"Early forms of such foods in the region are thought to have been made from animal skin, which could be preserved, dried and later fried for consumption. Across Southeast Asia, buffalo, cow and pig skins were traditionally kept for non-culinary purposes such as leatherwork or drum-making, while frying or roasting the skin as food represented a way of maximising the use of slaughtered animals in peasant or village settings where little was wasted. The technique of drying and rendering skin before frying, which causes it to puff when cooked, is believed to have developed independently in different regions, including in Thailand and Indonesia.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Kerupuk_dalam_kaleng.jpg/960px-Kerupuk_dalam_kaleng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dietrich Ayala","licence":"CC BY 2.0","leadFile":"Kerupuk_dalam_kaleng.jpg","views":37056},{"title":"Kuai tiao","name":"Kuai tiao","country":"Thailand","region":"Thai noodles","url":"https://en.wikipedia.org/wiki/Kuai_tiao","ingredients":["Rice noodles","pork","beef","poultry","seafood","broth"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Boat_noodles.jpg/960px-Boat_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user Alpha","licence":"CC BY-SA 2.0","leadFile":"Boat_noodles.jpg","views":5020},{"title":"Kula cuisine","name":"Kula cuisine","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kula_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/2016_Phnom_Penh%2C_Tradycyjny_Kambod%C5%BCa%C5%84ski_Pokaz_Ta%C5%84ca_%28076%29.jpg/960px-2016_Phnom_Penh%2C_Tradycyjny_Kambod%C5%BCa%C5%84ski_Pokaz_Ta%C5%84ca_%28076%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcin Konsek","licence":"CC BY-SA 4.0","leadFile":"2016_Phnom_Penh,_Tradycyjny_Kambodżański_Pokaz_Tańca_(076).jpg","views":243},{"title":"Kung chae nampla","name":"Kung chae nampla","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kung_chae_nampla","ingredients":["Whiteleg shrimp","garlic","chilies","lime juice","fish sauce","spicy sauce"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/SpicyRawShrimpSalad.jpg/960px-SpicyRawShrimpSalad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Npuntanee","licence":"CC BY-SA 4.0","leadFile":"SpicyRawShrimpSalad.jpg","views":3969},{"title":"Kung sarong","name":"Kung sarong","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kung_sarong","views":485},{"title":"Lao khao","name":"Lao khao","country":"Thailand","url":"https://en.wikipedia.org/wiki/Lao_khao","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Neutral-grain-spiri_LAU-SII-SIP_40_degree.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pawyi Lee","licence":"Public domain","leadFile":"Neutral-grain-spiri_LAU-SII-SIP_40_degree.jpg","views":13473},{"title":"Lemon basil","name":"Lemon basil","country":"Thailand","region":"Lao","url":"https://en.wikipedia.org/wiki/Lemon_basil","prepSummary":"แมงลัก เป็นพืชล้มลุกในสกุลกะเพรา-โหระพา แมงลักมีใบเล็ก สีอ่อน บอบบาง ช้ำง่ายและเหี่ยวง่ายกว่า ชื่อสามัญเดิมเรียกกันว่า hoary basil (hoary แปลว่าผมหงอก) โดยนำมาจากลักษณะที่มีขนอ่อนสีขาว ๆ บริเวณก้านใบและยอดอ่อน ต่อมาก็เปลี่ยนมาเรียกว่า lemon basil ตามลักษณะกลิ่นที่คล้ายส้ม-มะนาว ส่วนแมงลักศรแดงของไทยเรียกว่า thai lemon basil แมงลักนำไปใช้ได้ทั้งใบและเมล็ด ใบมีกลิ่นฉุน ใช้ประกอบอาหารเช่นเดียวกับกะเพราและโหระพา ส่วนมากจะใช้รับประทานกับขนมจีน หรือใส่เครื่องแกงต่าง ๆ ส่วนเมล็ดแมงลักใช้ทำเป็นขนมอื่น ๆ ได้ นอกจากนี้ เมล็ดแมงลักนำมาทำเป็นยาระบายและอาหารเสริมลดความอ้วนได้ แมงลักในประเทศไทยนั้น มี \"ศ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Kemangi.jpg/960px-Kemangi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kembangraps","licence":"CC BY-SA 3.0","leadFile":"Kemangi.jpg","views":35863,"langs":["ar","bg","de","es","fa","ha","id","ig","jv","ko","nl","pl","pt","th","vi","zh"],"langNames":{"ar":"حبق إفريقي","bg":"Лимонов босилек","de":"Limonenbasilikum","es":"Ocimum × citriodorum","fa":"ریحان لیمویی","ha":"Lemon basil","id":"Kemangi","ig":"Lemon basil","jv":"Kemangi","ko":"레몬바질","nl":"Citroenbasilicum","pl":"Kemangi","pt":"Lemon basil","th":"แมงลัก","vi":"É","zh":"疏柔毛罗勒"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Lethocerus indicus","name":"Lethocerus indicus","country":"Thailand","url":"https://en.wikipedia.org/wiki/Lethocerus_indicus","prepSummary":"แมลงดา, แมลงดานา แมลงดามีลักษณะเด่น คือ ตานูนแข็งขนาดใหญ่ 1 คู่ มีลำตัวแบนเป็นรูปไข่ มีขาคู่แรกเป็นอวัยวะจับอาหาร ส่วนขาคู่ที่ 2 และ 3 เป็นขาว่ายน้ำ ขอบปีกมีลายสีเหลืองทองยาวไม่ถึงหาง โดยเฉพาะขาคู่หลังสุดจะมีลักษณะคล้ายใบพาย ทั้งนี้เนื่องจากแมลงดาเป็นแมลงสะเทินน้ำสะเทินบก อวัยวะส่วนนี้จึงมีความจำเป็นมากในการดำรงชีพ เพราะเป็นแมลงที่หากินในน้ำเป็นหลัก โดยใช้ขาคู่หน้าที่เป็นเสมือนคีมจับอาหารจำพวกสัตว์น้ำขนาดเล็กกว่าดูดกิน เช่น ลูกปลา, ลูกกุ้ง, ลูกอ๊อด หรือแม้แต่แมลงน้ำชนิดอื่นหรือกบที่มีขนาดเล็กกว่า โดยที่มีส่วนปากแบบเจาะดูด ลักษณะเป็นท่อยาวออกมาจากด้านหน้าของส่วนหัว และเก็บซ่อนไว้ด้านล่างของหัว","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Lethocerus_indicus.jpg/960px-Lethocerus_indicus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh at Vietnamese Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Lethocerus_indicus.jpg","views":16821,"langs":["es","fr","ja","pt","th","uk","vi","zh"],"langNames":{"es":"Lethocerus indicus","fr":"Cà cuống","ja":"タイワンタガメ","pt":"Lethocerus indicus","th":"แมลงดา","uk":"Lethocerus indicus","vi":"Cà cuống","zh":"印田鱉蝽"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Mae Khrua Hua Pa","name":"Mae Khrua Hua Pa","country":"Thailand","url":"https://en.wikipedia.org/wiki/Mae_Khrua_Hua_Pa","views":739},{"title":"Marsilea crenata","name":"Marsilea crenata","country":"Thailand","region":"Javanese","url":"https://en.wikipedia.org/wiki/Marsilea_crenata","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Marsilea_crenataRHu1.JPG/960px-Marsilea_crenataRHu1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meneerke bloem","licence":"CC BY-SA 3.0","leadFile":"Marsilea_crenataRHu1.JPG","views":4626,"notFood":"a taxon"},{"title":"Mekhong (spirit)","name":"Mekhong (spirit)","country":"Thailand","url":"https://en.wikipedia.org/wiki/Mekhong_(spirit)","prepSummary":"แม่โขง เป็นสุราสียี่ห้อแรกของประเทศไทย เป็นสุราปรุงพิเศษ 35 ดีกรี เริ่มผลิตใน พ.ศ. 2484 ที่โรงงานสุราบางยี่ขัน ปากคลองบางยี่ขัน ริมแม่น้ำเจ้าพระยาฝั่งตะวันตก ตำบลบ้านปูน อำเภอบางกอกน้อย จังหวัดธนบุรี (แขวงบางยี่ขัน เขตบางพลัด กรุงเทพมหานคร ในปัจจุบัน)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Mekhong_bottle.jpg/960px-Mekhong_bottle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kenprinn","licence":"CC BY-SA 4.0","leadFile":"Mekhong_bottle.jpg","views":20949,"langs":["ja","ru","th","uz"],"langNames":{"ja":"メコン (酒類)","ru":"Тайский виски","th":"แม่โขง","uz":"Tay viskisi"},"sourceLanguage":"th"},{"title":"Miang kham","name":"Miang kham","country":"Laos","region":"Mainland Southeast Asia","url":"https://en.wikipedia.org/wiki/Miang_kham","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Miang_kham_platter.jpg/960px-Miang_kham_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"Miang_kham_platter.jpg","views":24841},{"title":"Mu krop","name":"Mu krop","country":"Thailand","url":"https://en.wikipedia.org/wiki/Mu_krop","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Crispy_Roasted_Pork_Belly_with_Rice.jpg/960px-Crispy_Roasted_Pork_Belly_with_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0","leadFile":"Crispy_Roasted_Pork_Belly_with_Rice.jpg","views":2214},{"title":"Mu ping","name":"Mu ping","country":"Thailand","url":"https://en.wikipedia.org/wiki/Mu_ping","prepSummary":"There are 2 types of Mu ping currently in the market. Milk Grilled and Mu ping Boran. It can be found depending on the area but as of today, Milk Grilled is easier to find due to low cost and being more flavorful.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Mu_ping.jpg/960px-Mu_ping.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phoebus 28","licence":"CC BY-SA 4.0","leadFile":"Mu_ping.jpg","views":8071},{"title":"Mu yo","name":"Mu yo","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Mu_yo","ingredients":["Pork","banana leaves"],"prepSummary":"Chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork is traditionally pounded into a paste, seasoned, then steamed inside a package made of banana leaves until cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Gi%C3%B2_l%E1%BB%A5a_2.jpg/960px-Gi%C3%B2_l%E1%BB%A5a_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh","licence":"CC BY-SA 4.0","leadFile":"Giò_lụa_2.jpg","views":47,"langs":["ca","de","es","fr","hu","id","jv","ko","pt","ru","uk","vi","zh"],"langNames":{"ca":"Chả lụa","de":"Chả lụa","es":"Chả lụa","fr":"Mortadelle vietnamienne","hu":"Chả lụa","id":"Chả lụa","jv":"Chả lụa","ko":"조 루어","pt":"Chả lụa","ru":"Ча луа","uk":"Ча луа","vi":"Giò lụa","zh":"扎肉 (越南菜)"},"sourceLanguage":"vi"},{"title":"Nam chim","name":"Nam chim","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nam_chim","prepSummary":"น้ำจิ้ม เป็นเครื่องชูรสอาหารที่แพร่หลายในประเทศไทย ประกอบไปด้วยรสเค็ม รสหวาน รสเผ็ด และรสเปรี้ยว โดยน้ำจิ้มมักจะเหลวมากกว่าน้ำพริก ยกเว้นซอสศรีราชาซึ่งสามารถเรียกได้ทั้งน้ำจิ้มศรีราชาและน้ำพริกศรีราชา น้ำจิ้มสามารถกินกับอาหารประเภทย่างและนึ่งได้ โดยน้ำจิ้มนี้ประกอบไปด้วยกระเทียม น้ำปลา น้ำมะนาว และพริกขี้หนู","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Nam_chim_chaeo_2.jpg/960px-Nam_chim_chaeo_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nam_chim_chaeo_2.jpg","views":10542,"langs":["es","fr","id","it","jv","pt","th","uk"],"langNames":{"es":"Nam chim","fr":"Nam chim","id":"Nam chim","it":"Nam chim","jv":"Nam chim","pt":"Nam chim","th":"น้ำจิ้ม","uk":"Нам чім"},"sourceLanguage":"th"},{"title":"Nam phrik","name":"Nam phrik","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nam_phrik","ingredients":["Chili peppers"],"prepSummary":"น้ำพริก เป็น อาหารไทยประเภทเครื่องจิ้มชนิดหนึ่ง ส่วนใหญ่ใช้รับประทานคู่กับผัก ที่มีส่วนประกอบสำคัญคือ พริก ที่ต้องตำหรือทุบให้แหลก บางพื้นที่ใช้พืชผักที่มีอยู่ในพื้นถิ่นตำลงไปตามส่วนประกอบ น้ำพริกยังเป็นหนึ่งในอาหารไทยที่นิยมทำลงบรรจุภัณฑ์เพื่อส่งขายต่างประเทศ","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cf/Nam_phrik_kapi_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nam_phrik_kapi_(cropped).JPG","views":17954,"langs":["es","fi","fr","id","it","ja","jv","ko","ru","th","uk","vi","zh"],"langNames":{"es":"Nam phrik","fi":"Nam prik","fr":"Nam phrik","id":"Nam phrik","it":"Nam phrik","ja":"ナムプリック","jv":"Nam phrik","ko":"남 프릭","ru":"Нам-прик","th":"น้ำพริก","uk":"Нам пхрік","vi":"Nước chấm (kiểu Thái)","zh":"泰式辣醬"},"sourceLanguage":"th"},{"title":"Nam phrik kapi","name":"Nam phrik kapi","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nam_phrik_kapi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Nam_phrik_pla_thu872.jpg/960px-Nam_phrik_pla_thu872.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Nam_phrik_pla_thu872.jpg","views":652},{"title":"Nam phrik long ruea","name":"Nam phrik long ruea","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nam_phrik_long_ruea","ingredients":["Chili peppers"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Nam_phrik_long_ruea.jpg/960px-Nam_phrik_long_ruea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nam_phrik_long_ruea.jpg","views":1121},{"title":"Nam phrik phao","name":"Nam phrik phao","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nam_phrik_phao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Thai_chilli_paste_in_oil%2C_Thai_roasted_chilli_jam.jpg/960px-Thai_chilli_paste_in_oil%2C_Thai_roasted_chilli_jam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"Thai_chilli_paste_in_oil,_Thai_roasted_chilli_jam.jpg","views":6453},{"title":"Nam pla","name":"Nam pla","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nam_pla","prepSummary":"The raw material is small marine fish of the family Engraulidae or the genus Corica. Whole fish are mixed with 30–50 percent salt (by weight) and packed into jars or concrete tanks under lids and weight. Protein breakdown is almost complete after a few months; commercial ageing is usually 12–18 months. In the first pressing or first grade, the first liquid drawn off, and sugar is added before bottling. In the second pressing or second grade, brine and an amino-acid solution are added to the residue and allowed to steep 5–15 days. The liquid is bottled with a small amount of acetic acid.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Thaifishsauce0609.jpg/960px-Thaifishsauce0609.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heinrich Damm (User:Hdamm, Hdamm at German Wikipedia)","licence":"CC BY 2.0","leadFile":"Thaifishsauce0609.jpg","views":9411,"langs":["id","ja","th"],"langNames":{"id":"Nam pla","ja":"ナンプラー","th":"น้ำปลาไทย"}},{"title":"Nam tok mu","name":"Nam tok mu","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nam_tok_mu","prepSummary":"The pork is typically a fattier cut, such as pork neck, shoulder, or jowl, which retains moisture during grilling and slicing. After grilling, the meat is sliced thinly and tossed while still warm with the dressing and aromatics. Khao khua The toasted and ground sticky-rice powder, is added last; it serves as a thickener, contributes a coarse, nutty crunch, and lends a characteristic smoky aroma.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Nam_tok_kor_moo_yang.jpg/960px-Nam_tok_kor_moo_yang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0","leadFile":"Nam_tok_kor_moo_yang.jpg","views":6566,"langs":["jv"],"langNames":{"jv":"Nam tok mu"}},{"title":"Namkhaeng sai","name":"Namkhaeng sai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Namkhaeng_sai","ingredients":["Ice","toppings"],"prepSummary":"น้ำแข็งไส, หวานเย็น หรือ จ้ำบ๊ะ (มักเขียนผิดเป็น น้ำแข็งใส) คืออาหารว่างชนิดหนึ่งของไทย ใช้น้ำแข็งก้อนใหญ่ไสจนเป็นเกล็ด แล้วอัดลงในถ้วยให้เป็นแท่ง ราดด้วยน้ำหวาน รวมไปถึงการนำมาผสมปรับปรุงรับประทานพร้อมกับขนมอื่น ๆ เช่น ลอดช่อง เผือก ลูกชิด ซ่าหริ่ม ทับทิมกรอบ ฟักทองเชื่อม เฉาก๊วย ข้าวโพด ถั่วแดง ลูกชิด ลูกบัว วุ้น ขนมปังหั่นก้อน เป็นต้น ราดน้ำกะทิลอยดอกมะลิ หรือขนุนในน้ำเชื่อม มีขายตั้งแต่รถเข็น แผงลอย ไปถึงห้างสรรพสินค้า น้ำแข็งเริ่มมีมาตั้งแต่สมัยรัชกาลที่ 4 ที่สั่งมาจากสิงคโปร์ จะส่งตรงเข้าไปในวัง จนกระทั่งมีการตั้งโรงน้ำแข็งสยามขึ้นมา สิ่งที่นิยมคือ นำน้ำแข็งมาทำให้เป็นเกล็ด อัดเป็นแท่งเส","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B9%81%E0%B8%82%E0%B9%87%E0%B8%87%E0%B9%84%E0%B8%AA_%284240553957%29.jpg/960px-%E0%B8%99%E0%B9%89%E0%B8%B3%E0%B9%81%E0%B8%82%E0%B9%87%E0%B8%87%E0%B9%84%E0%B8%AA_%284240553957%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pittaya from Bangkok, Thailand","licence":"CC BY 2.0","leadFile":"น้ำแข็งไส_(4240553957).jpg","views":5299,"langs":["ja","jv","th"],"langNames":{"ja":"ナムケンサイ","jv":"Namkhaèng sai","th":"น้ำแข็งไส"},"sourceLanguage":"th"},{"title":"Nasi goreng","name":"Nasi goreng","country":"China","region":"Malay","url":"https://en.wikipedia.org/wiki/Nasi_goreng","ingredients":["Fried rice with meats","vegetables","spices","usually seasoned with sweet soy sauce"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Nasi_Goreng_Kampung_%2811967588375%29.jpg/960px-Nasi_Goreng_Kampung_%2811967588375%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"shankar s. from Dubai, united arab emirates","licence":"CC BY 2.0","leadFile":"Nasi_Goreng_Kampung_(11967588375).jpg","views":222138,"langs":["ar","as","az","ca","cs","de","es","fa","fr","hy","id","it","ja","jv","ko","ms","nl","pl","pt","ru","sv","th","tl","uk","uz","zh"],"langNames":{"ar":"نازي جورينج","as":"নাছি গৰেং","az":"Nasi-qorenq","ca":"Nasi goreng","cs":"Nasi goreng","de":"Nasi Goreng","es":"Nasi goreng","fa":"ناسی گورنگ","fr":"Nasi goreng","hy":"Նասի գորենգ","id":"Nasi goreng (Indonesia)","it":"Nasi goreng","ja":"ナシゴレン","jv":"Sega gorèng","ko":"나시 고렝","ms":"Nasi goreng (Nusantara)","nl":"Nasi goreng","pl":"Nasi goreng","pt":"Nasi goreng","ru":"Наси-горенг","sv":"Nasi goreng","th":"นาซีโกเร็ง","tl":"Nasi goreng","uk":"Насі-горенг","uz":"Nasi goreng","zh":"印尼炒飯"},"originClaims":["Indonesia","Malaysia"]},{"title":"Nasi kerabu","name":"Nasi kerabu","country":"Thailand","region":"Malay","url":"https://en.wikipedia.org/wiki/Nasi_kerabu","ingredients":["various herbs","coconut sambal (sambal nyior)","budu"],"prepSummary":"Nasi kerabu consists of several components: boiled rice, vegetable salad and at least one more, and more often several additions. And if dyed rice is an essential part of this dish, then the salad and to an even greater extent, additional ingredients can vary quite widely, which ultimately creates a huge variety of varieties of nasi kerabu. In water intended for boiling rice, several flowers of Clitoria ternatea, fresh or dried, are soaked for several minutes, as a result of which it acquires a very intense blue colour with a hint of indigo.","course":"Main course, usually for breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Nasi_kerabu.jpg/960px-Nasi_kerabu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"amrufm from Shah Alam, Malaysia","licence":"CC BY 2.0","leadFile":"Nasi_kerabu.jpg","views":30434,"langs":["id","ja","jv","ko","ms","ru","th","tr","zh"],"langNames":{"id":"Nasi kerabu","ja":"ナシクラブ","jv":"Sega kerabu","ko":"나시 케라부","ms":"Nasi kerabu","ru":"Наси-керабу","th":"ข้าวยำ","tr":"Nasi kerabu","zh":"藍花飯"},"originClaims":["Thailand","Malaysia"]},{"title":"Nataing","name":"Nataing","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nataing","ingredients":["Ground pork","cloves","shallots","coconut milk","peanuts","fish sauce","rice cakes"],"prepSummary":"ข้าวตังหน้าตั้ง เป็นอาหารว่างชนิดหนึ่งของไทย ทำมาจากข้าวที่หุงสุกติดกระทะหรือหม้อ นำมาแซะออกให้เป็นแผ่นบาง ๆ ผึ่งแดดให้แห้ง ตัดเป็นแผ่น ๆ นำไปทอดให้พองฟู ข้าวตังในสมัยโบราณคือข้าวที่ติดก้นหม้อหรือกระทะ ปัจจุบันถือเป็นการนำวัตถุดิบเหลือทิ้งไปใช้ให้เกิดประโยชน์สูงสุด เป็นต่อยอดอาหารด้วยการรับประทานเคียงกับหลน หรือที่เรียกว่า หน้าตั้ง จนกลายเป็นอาหารขึ้นชื่อของร้านระดับภัตตาคารทีเดียว","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Rice_cakes_with_pork.jpg/960px-Rice_cakes_with_pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Rice_cakes_with_pork.jpg","views":1823,"langs":["cs","th","vi"],"langNames":{"cs":"Nataing","th":"ข้าวตังหน้าตั้ง","vi":"Nataing"},"sourceLanguage":"th","originClaims":["Cambodia","Thailand"]},{"title":"Nuea phat phrik","name":"Nuea phat phrik","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nuea_phat_phrik","prepSummary":"ヌアパップリック（ ; ）は、タイ王国で頻繁に食される、 唐辛子とハーブで牛肉を炒めたタイ料理である。 エシャロット、ニンニク、唐辛子、タケノコ、ねぎ、ミントとバジルなどのハーブの葉、大豆、魚、オイスターソース、 パームシュガーなどを主な材料とする。ヌアパップリックは、タイ語で辛い揚げ肉の意。 Category:タイの食文化","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Neua_pad_prik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Radman1","licence":"Public domain","leadFile":"Neua_pad_prik.jpg","views":817,"langs":["ja","ms"],"langNames":{"ja":"ヌアパップリック","ms":"Nuea pad prik"},"sourceLanguage":"ja"},{"title":"O-tao","name":"O-tao","country":"Thailand","url":"https://en.wikipedia.org/wiki/O-tao","views":616},{"title":"Oyster sauce","name":"Oyster sauce","country":"Thailand","url":"https://en.wikipedia.org/wiki/Oyster_sauce","prepSummary":"Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to \"a blackish sauce\". Seawater, salt and/or soy could be added. Today, most oyster sauce is produced commercially on automated production lines. Many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then used to give flavor to the base sauce.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/OysterSauce2.jpg/960px-OysterSauce2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gossipguy","licence":"CC BY-SA 3.0","leadFile":"OysterSauce2.jpg","views":121659},{"title":"Palm sugar","name":"Palm sugar","country":"Thailand","region":"Singaporean","url":"https://en.wikipedia.org/wiki/Palm_sugar","prepSummary":"Palm sugar is produced by boiling collected sap until it thickens. The boiled sap can be sold as palm syrup. It is sold in bottles or tins and tends to thicken and crystallise over time. The boiled sap can also be solidified and sold as bricks or cakes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Palmsugar.jpg/960px-Palmsugar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Palmsugar.jpg","views":57403,"langs":["ca","cs","de","es","fa","fr","he","id","it","ja","jv","km","ko","ml","ms","nl","pl","pt","ru","sr","sv","te","th","uk","zh"],"langNames":{"ca":"Sucre de palma","cs":"Palmový cukr","de":"Palmzucker","es":"Azúcar de palma","fa":"شکر پالم","fr":"Sucre de palme","he":"סוכר דקלים","id":"Gula aren","it":"Zucchero di palma","ja":"パームシュガー","jv":"Gula jawa","km":"ស្ករត្នោត","ko":"야자당","ml":"ചക്കര","ms":"Gula melaka","nl":"Palmsuiker","pl":"Cukier palmowy","pt":"Açúcar de coco","ru":"Пальмовый сахар","sr":"Палмин шећер","sv":"Palmsocker","te":"తాటి బెల్లం","th":"น้ำตาลปี๊บ","uk":"Пальмовий цукор","zh":"棕櫚糖"}},{"title":"Green papaya salad","name":"Green papaya salad","country":"Laos","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Green_papaya_salad","ingredients":["Green papaya"],"prepSummary":"La salade de papaye verte est une salade épicée à base de papaye verte râpée. D'origine lao, elle est couramment consommée à travers l'Asie du Sud-Est, où elle porte de nombreux noms : tam som (lao : ຕໍາສົ້ມ), tam maak hoong (lao : ຕໍາໝາກຫຸ່ງ), som tam, bok lahong (khmer : បុកល្ហុង), gỏi đu đủ en vietnamien. Ce plat combine les cinq saveurs principales des cuisines locales : l'acidité de la lime ; l'épicé du piment ; le salé et l'umami de la sauce de poisson ou du kapeek, de petits crabes salés en saumure, du padek ou du prahok ; le sucré du sucre de palme.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/2013_Tam_Lao.jpg/960px-2013_Tam_Lao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"2013_Tam_Lao.jpg","views":37062,"langs":["ar","fa","fr","id","it","jv","km","ko","ml","ms","my","pt","ru","uk","zh"],"langNames":{"ar":"سلطة البابايا الخضراء","fa":"سالاد پاپایای سبز","fr":"Salade de papaye verte","id":"Selada pepaya muda","it":"Insalata di papaya verde","jv":"Salad katès ijo","km":"បុកល្ហុង","ko":"풋파파야 샐러드","ml":"ഗ്രീൻ പപ്പായ സാലഡ്","ms":"Som tam","my":"သင်္ဘောသီးသုပ်","pt":"Salada de mamão verde","ru":"Салат из зелёной папайи","uk":"Салат із зеленої папаї","zh":"青木瓜沙拉"},"sourceLanguage":"fr"},{"title":"Peanut sauce","name":"Peanut sauce","country":"Indonesia","region":"Dutch fusion","url":"https://en.wikipedia.org/wiki/Peanut_sauce","ingredients":["Ground roasted peanuts","water","spices"],"prepSummary":"Bumbu kacang, saus kacang (jika encer), sambal kacang (jika ditambahi cabai hingga pedas), atau bumbu pecel adalah semacam saus berbumbu berbahan kacang tanah goreng yang digiling dan dihaluskan. Saus ini memiliki tekstur kental dan rasa yang kaya, dengan perpaduan antara gurih, manis, dan sedikit pedas. Bumbu kacang menjadi salah satu elemen penting dalam kuliner Indonesia dan digunakan sebagai pelengkap berbagai hidangan. Bumbu ini banyak digunakan dalam seni memasak masakan Indonesia, masakan Malaysia, masakan Thailand, masakan Vietnam, masakan Tionghoa, juga beberapa negara Afrika. Juga di","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Pecel_Solo.JPG/960px-Pecel_Solo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Pecel_Solo.JPG","views":50598,"langs":["ar","de","fa","id","it","jv","ms","nl","ru","uk"],"langNames":{"ar":"صلصة الفول السوداني","de":"Erdnusssauce","fa":"سس بادام‌زمینی","id":"Bumbu kacang","it":"Salsa di arachidi","jv":"Sambel kacang","ms":"Bumbu kacang","nl":"Pindasaus","ru":"Арахисовый соус","uk":"Арахісовий соус"},"sourceLanguage":"id"},{"title":"Phak bung","name":"Phak bung","country":"Thailand","url":"https://en.wikipedia.org/wiki/Phak_bung","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":39,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Phat khing","name":"Phat khing","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Phat_khing","prepSummary":"ผัดขิง เป็นอาหารเอเชียตะวันออกเฉียงใต้ที่ได้รับอิทธิพลจากประเทศจีนซึ่งเป็นที่นิยมในประเทศไทยและประเทศลาว ในประเทศไทย การผัดขิง สันนิษฐานว่าเป็นอาหารที่รังสรรค์ขึ้นใหม่ในช่วงหลังเทศกาลวันไหว้ของประเทศจีน มักจะรับประทานกันไม่ทัน หรืออาจรู้สึกจำเจกับการรับประทานอาหารประเภทต้ม จึงได้ลองทำเป็นอาหารประเภทผัดโดยใส่ขิงที่เป็นเครื่องสมุนไพรผสมลงไป การผัดขิงนิยมใช้วัตถุดิบ อาทิ ไก่และหมู โดยไก่ผัดขิง ประกอบด้วยไก่ผัดและผัก อาทิ เห็ดและพริก ส่วนประกอบสำคัญคือ ขิง ซึ่งทำให้อาหารมีรสชาติที่โดดเด่นมาก ส่วนประกอบสำคัญในจานนี้ อาทิ ซอสถั่วเหลืองและหัวหอม รับประทานพร้อมข้าว ในสองประเทศ บางครั้งกึ๋นไก่ก็สามา","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Kai_phat_khing.jpg/960px-Kai_phat_khing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"Kai_phat_khing.jpg","views":6237,"langs":["fr","ja","jv","ms","th"],"langNames":{"fr":"Phat khing","ja":"パッキン (タイ料理)","jv":"Phat khing","ms":"Phat khing","th":"ผัดขิง"},"sourceLanguage":"th"},{"title":"Phat mi Khorat","name":"Phat mi Khorat","country":"Thailand","url":"https://en.wikipedia.org/wiki/Phat_mi_Khorat","views":601,"langs":["ar","id","si","th","uk","vi"],"langNames":{"ar":"قائمة الأطباق التايلاندية","id":"Daftar hidangan Thai","si":"තාවකාලික ලිපිය සිංහල ආහාර නාමාවලිය","th":"รายการอาหารไทย","uk":"Список страв тайської кухні","vi":"Danh sách món ăn Thái Lan"},"notFood":"a list article"},{"title":"Phuket cuisine","name":"Phuket cuisine","country":"Thailand","url":"https://en.wikipedia.org/wiki/Phuket_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Patak_Road.JPG/960px-Patak_Road.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kotokot82","licence":"CC0","leadFile":"Patak_Road.JPG","views":1790},{"title":"Pla ra","name":"Pla ra","country":"Thailand","url":"https://en.wikipedia.org/wiki/Pla_ra","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b7/Plaraataladdonwai06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Heinrich Damm (User:Hdamm, Hdamm at de.wikipedia.org)","licence":"CC BY 2.0","leadFile":"Plaraataladdonwai06.jpg","views":11527,"langs":["de","es","fr","ja","jv","th","uk"],"langNames":{"de":"Pla Raa","es":"Pla raa","fr":"Pla ra","ja":"プラーラー","jv":"Pla ra","th":"ปลาร้า","uk":"Пла ра"}},{"title":"Rat-on-a-stick","name":"Rat-on-a-stick","country":"Thailand","url":"https://en.wikipedia.org/wiki/Rat-on-a-stick","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Barbecued_rats_for_sale%2C_Thailand.jpg/960px-Barbecued_rats_for_sale%2C_Thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grendelkhan","licence":"CC BY-SA 3.0","leadFile":"Barbecued_rats_for_sale,_Thailand.jpg","views":8833},{"title":"Sakhu sai mu","name":"Sakhu sai mu","country":"Thailand","url":"https://en.wikipedia.org/wiki/Sakhu_sai_mu","prepSummary":"สาคู เป็นอาหารไทยและอาหารว่างชนิดหนึ่ง พบได้ทั่วไปตามแผงลอยริมถนนและตลาดในประเทศไทย ทำจากแป้งของต้นสาคูหรืออาจทำจากแป้งมันสำปะหลัง นำมานวดกับน้ำร้อนให้ดิบ ๆ สุก ๆ ปั้นเป็นก้อน โดยมีเนื้อสัตว์ ผัก หรือเห็ดสับและผัดกับเครื่องปรุงทำเป็นไส้ แล้วนำไปนึ่ง โรยหน้าด้วยกระเทียมเจียว กินกับผักกาดหอม ผักชี และพริกขี้หนู และมักจะกินกับข้าวเกรียบปากหม้อด้วย ส่วนผสมของสาคูได้แก่เนื้อสัตว์ (เช่น เนื้อหมู เนื้อไก่ เนื้อปลา กุ้ง) ผัก หรือเห็ดสับ แป้งสาคูหรือแป้งมันสำปะหลัง รากผักชี–พริกไทย–กระเทียมโขลกละเอียด หอมแดงสับละเอียด น้ำตาลปี๊บ น้ำปลาหรือซีอิ๊วขาว และถั่วลิสงคั่วบด","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Sakhu_sai_mu_-_2009-03-13_-_001.jpg/960px-Sakhu_sai_mu_-_2009-03-13_-_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Sakhu_sai_mu_-_2009-03-13_-_001.jpg","views":2323,"langs":["ja","th"],"langNames":{"ja":"サークーサイムー","th":"สาคู (อาหาร)"},"sourceLanguage":"th"},{"title":"Senegalia pennata","name":"Senegalia pennata","country":"Thailand","url":"https://en.wikipedia.org/wiki/Senegalia_pennata","prepSummary":"ชะอม เป็นพืชจำพวกอาเคเซีย นิยมรับประทานในทุกภาคของไทย เป็นพืชยื่นต้น ใช้ใบแก่และอ่อน เป็นสมุนไพร ของไทย ลำต้นของชะอมมีหนาม ใบมีขนาดเล็กและมีกลิ่นฉุน ดอกสีขาวหรือสีขาวนวลขนาดเล็ก ดอกย่อยรวมกันเป็นช่อกระจุก ทรงกลม แต่ละดอกมีกลีบเลี้ยงและกลีบดอกอย่างละ 4-5 กลีบ เชื่อมติดกันที่โคนเป็นหลอด ปลายแหลมแยกเป็นแฉก รูปใบหอก จะเห็นชัดเจนเฉพาะเกสรเพศผู้เป็นเส้นฝอย ๆ ฝักแบน ยาว รูปขอบขนาน กว้าง 1.5-2.5 ซม. ยาว 5-13 ซม.มีขนาดเล็กกว่าฝักกระถิน ใบอ่อนของชะอมหรือส่วนยอดของใบสามารถนำมารับประทานได้ มีชื่อเรียกแตกต่างกันไปแต่ละภาค โดยมากมักปลูกตามรั้วบ้านเนื่องจากมีหนามแล้วยังเป็นผักที่ทานได้ตลอดทั้งปี พืชอีกชนิดหน","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Acacia_pennata_leaves_in_Talakona_forest%2C_AP_W_IMG_8291.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"J.M.Garg","licence":"CC BY-SA 4.0","leadFile":"Acacia_pennata_leaves_in_Talakona_forest,_AP_W_IMG_8291.jpg","views":9926,"langs":["es","fr","id","ml","my","ne","pt","sv","ta","th","uk","vi","zh"],"langNames":{"es":"Senegalia pennata","fr":"Senegalia pennata","id":"Petai siam","ml":"കാരിഞ്ച","my":"ဆူးပုပ်ကြီး","ne":"अर्फुकाँडा","pt":"Senegalia pennata","sv":"Klätterakacia","ta":"காட்டுச்சிகை","th":"ชะอม","uk":"Senegalia pennata","vi":"Acacia pennata","zh":"印度藤儿茶"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Senna siamea","name":"Senna siamea","country":"Thailand","url":"https://en.wikipedia.org/wiki/Senna_siamea","prepSummary":"ขี้เหล็ก จัดเป็นพืชในวงศ์ Leguminosae นอกจากนี้ยังมีชื่อเรียกในท้องถิ่นที่แตกต่างกัน เช่น ขี้เหล็กแก่น (ราชบุรี) ขี้เหล็กบ้าน (ลำปาง) ขี้เหล็กหลวง (ภาคเหนือ) ขี้เหล็กใหญ่ (ภาคกลางบางที่) ผักจี้ลี้ (ฉาน-แม่ฮ่องสอน) ยะหา (มลายู-ปัตตานี) และขี้เหล็กจิหรี่ (ภาคใต้) เป็นต้น ลักษณะทางพฤกษศาสตร์ของต้นขี้เหล็กเป็นไม้ยืนต้นขนาดเล็กถึงปานกลาง ผลัดใบ สูงประมาณ 8-15 เมตร ลำต้นมักคดงอเป็นปุ่มเปลือกสีเทาถึงสีน้ำตาลดำ ยอดอ่อนสีแดงเรื่อ ๆ ใบประกอบเป็นแบบขนนก เรียงสลับกัน มีใบย่อย 5-12 คู่ ปลายสุดมีใบเดียว ใบย่อยรูปขอบขนานด้านบนเกลี้ยง ดอกช่อสีเหลืองอยู่ตามปลายกิ่ง ดอกจะบานจากโคนช่อไปยังปลายช่อ กลีบเลี้ยงมี","photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/Kassod_%28Senna_siamea%29_flowers_W_IMG_0540.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"J.M.Garg","licence":"CC BY-SA 3.0","leadFile":"Kassod_(Senna_siamea)_flowers_W_IMG_0540.jpg","views":16670,"langs":["bn","es","fr","id","ja","kn","ml","ms","my","pt","sv","th","vi","zh"],"langNames":{"bn":"মিনজিরি","es":"Senna siamea","fr":"Senna siamea","id":"Johar","ja":"タガヤサン","kn":"ಸೀಮೆತಂಗಡಿ","ml":"മഞ്ഞക്കൊന്ന","ms":"Johar","my":"မယ်ဇလီပင်","pt":"Cássia-de-sião","sv":"Senna siamea","th":"ขี้เหล็ก (พรรณไม้)","vi":"Muồng đen","zh":"鐵刀木"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Short mackerel","name":"Short mackerel","country":"Thailand","url":"https://en.wikipedia.org/wiki/Short_mackerel","prepSummary":"ปลาทู, ปลาทูตัวสั้น หรือ ปลาทูสั้น เป็นปลาแมกเคอเรลชนิดหนึ่งในวงศ์ปลาอินทรี โดยเป็นชนิดที่ชาวไทยนิยมบริโภคมากที่สุดและคนไทยยังเชื่ออีกว่าปลาทูคือสัญลักษณ์ของการมีคู่ครองตามความเชื่อของชนพื้นเมืองจังหวัดจันทบุรี","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Pla_thu831.jpg/960px-Pla_thu831.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Pla_thu831.jpg","views":8708,"langs":["ar","bg","ca","es","eu","fa","fi","id","it","ms","nl","sv","th","vi","zh"],"langNames":{"ar":"سمكة القرفة القصيرة","bg":"Rastrelliger brachysoma","ca":"Rastrelliger brachysoma","es":"Rastrelliger brachysoma","eu":"Rastrelliger brachysoma","fa":"ماهی خال‌خالی کوتاه‌قد","fi":"Töppömakrilli","id":"Kembung perempuan","it":"Rastrelliger brachysoma","ms":"Kembung pelaling","nl":"Korte makreel","sv":"Rastrelliger brachysoma","th":"ปลาทู","vi":"Cá ba thú","zh":"短體羽鰓鮐"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Shrimp paste","name":"Shrimp paste","country":"Thailand","region":"Continental Southeast Asia","url":"https://en.wikipedia.org/wiki/Shrimp_paste","ingredients":["shrimp or krill","salt"],"prepSummary":"Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia. After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp. If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have broken-down beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/A_square_of_shrimp_paste_from_Hung_Kee_store.jpg/960px-A_square_of_shrimp_paste_from_Hung_Kee_store.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","leadFile":"A_square_of_shrimp_paste_from_Hung_Kee_store.jpg","views":63074,"langs":["ar","ca","cs","de","es","eu","fa","fr","he","id","is","it","ja","jv","ko","ms","my","nl","pl","pt","ru","th","tl","uk","vi","zh"],"langNames":{"ar":"معجون الروبيان","ca":"Pasta de gambes","cs":"Krevetová pasta","de":"Garnelenpaste","es":"Pasta de gambas","eu":"Ganba-pasta","fa":"سس میگو","fr":"Pâte de crevettes","he":"ממרח שרימפס","id":"Terasi","is":"Rækjumauk","it":"Pasta di gamberetti","ja":"シュリンプペースト","jv":"Trasi","ko":"새우장","ms":"Belacan","my":"ငါးပိ","nl":"Garnalenpasta","pl":"Pasta krewetkowa","pt":"Pasta de camarão","ru":"Креветочная паста","th":"กะปิ","tl":"Bagoong alamang","uk":"Креветкова паста","vi":"Mắm tôm","zh":"蝦醬"}},{"title":"Sriracha","name":"Sriracha","country":"Thailand","url":"https://en.wikipedia.org/wiki/Sriracha","prepSummary":"ศรีราชา เป็นซอสพริกแบบหนึ่ง ตั้งชื่อตามอำเภอศรีราชา จังหวัดชลบุรี โดยผลิตขึ้นครั้งแรกเพื่อรับประทานกับอาหารที่ร้านอาหารทะเลท้องถิ่น ทำจากพริกหวาน น้ำส้มสายชูกลั่น กระเทียม น้ำตาลและเกลือ ศรีราชาเป็นเครื่องปรุงรสที่พบได้ทั่วไปในร้านอาหารเอเชียหลายแห่ง และพบว่ามีในบ้านของชาวตะวันตกเพิ่มขึ้น","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Siracha_sauce.jpg/960px-Siracha_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Siracha_sauce.jpg","views":345782,"langs":["am","ar","ca","cs","da","de","el","es","fa","fi","fr","he","hy","it","ja","jv","ka","ko","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"am":"ስሪራቻ","ar":"صلصة سريراتشا","ca":"Sriracha","cs":"Sriracha","da":"Sriracha","de":"Sriracha-Sauce","el":"Σριράτσα","es":"Sriracha","fa":"سس سیراچا","fi":"Srirachakastike","fr":"Sauce sriracha","he":"סיראצ'ה","hy":"Սիրաչա (սոուս)","it":"Salsa sriracha","ja":"シラチャー・ソース","jv":"Sriracha","ka":"სრირაჩა","ko":"시라차 소스","nl":"Sriracha","nb":"Sriracha","pl":"Sriracha","pt":"Sriracha","ru":"Сирача (соус)","sv":"Sriracha","th":"ซอสศรีราชา","tl":"Sriracha","tr":"Sriracha","uk":"Срірача","uz":"Siracha","vi":"Sriracha","zh":"是拉差辣椒醬"},"sourceLanguage":"th"},{"title":"Telosma cordata","name":"Telosma cordata","country":"Thailand","url":"https://en.wikipedia.org/wiki/Telosma_cordata","prepSummary":"สลิด หรือ ขจร เป็นพืชดอกชนิดหนึ่งในวงศ์ตีนเป็ด มีถิ่นกำเนิดในอินโดจีนและจีนตอนใต้ แต่มีการนำไปเพาะปลูกที่อื่นและอาจเกิดขึ้นเองตามธรรมชาติในฐานะชนิดพันธุ์ต่างถิ่น สลิดจะออกดอกสีเขียวอมเหลืองเป็นช่อในฤดูร้อนและฤดูฝน ดอกแต่ละดอกจะทยอยบานอย่างต่อเนื่องในช่วงเวลาหลายสัปดาห์ ส่งกลิ่นหอมแรงทั้งกลางวันและกลางคืน","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Telosma_cordata_SmSo.png/960px-Telosma_cordata_SmSo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James Edward Smith and James Sowerby","licence":"Public domain","leadFile":"Telosma_cordata_SmSo.png","views":10020,"langs":["de","es","fr","ja","ko","mr","sv","ta","th","vi","zh"],"langNames":{"de":"Telosma cordata","es":"Telosma cordata","fr":"Telosma cordata","ja":"トンキンカズラ","ko":"야래향","mr":"कुंजलता","sv":"Telosma cordata","ta":"கொடிசம்பங்கி","th":"สลิด","vi":"Thiên lý","zh":"夜来香 (夹竹桃科)"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Teredo navalis","name":"Teredo navalis","country":"Thailand","region":"Brazilian","url":"https://en.wikipedia.org/wiki/Teredo_navalis","prepSummary":"La broma o gusano de barco (Teredo navalis), es una especie de almeja de agua salada, un molusco bivalvo marino en la familia Teredinidae. Teredo navalis es la especie tipo del género Teredo. Como otras especies de esta familia, este bivalvo se conoce como «gusano de barco», porque su aspecto lo asemeja a un gusano. En el extremo anterior tiene una pequeña concha con dos valvas adaptada para perforar túneles a través de la madera. Esta especie puede haberse originado en el noreste del océano Atlántico, pero se ha extendido por todo el mundo. Dado que la construcción de muelles y pilotes submar","photo":"https://upload.wikimedia.org/wikipedia/commons/9/92/Shipworm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"United States Geological Survey","licence":"Public domain","leadFile":"Shipworm.jpg","views":27270,"langs":["bg","ca","cs","de","es","et","eu","fa","fi","fr","gl","he","ka","ko","ms","nl","pl","pt","ro","ru","uk","vi","zh"],"langNames":{"bg":"Дървопробивач","ca":"Broma (mol·lusc)","cs":"Šášeň lodní","de":"Schiffsbohrwurm","es":"Teredo navalis","et":"Laevaoherdi","eu":"Zizare barrenari","fa":"کرم کشتی","fi":"Laivamato","fr":"Teredo navalis","gl":"Teredo navalis","he":"טרדו נאוואליס","ka":"ტერედო","ko":"배좀벌레조개","ms":"Teredo navalis","nl":"Paalworm","pl":"Świdrak okrętowiec","pt":"Teredo navalis","ro":"Teredo navalis","ru":"Шашень","uk":"Корабельний черв'як","vi":"Hà đục gỗ","zh":"船蛆"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Thai fruit carving","name":"Thai fruit carving","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thai_fruit_carving","prepSummary":"タイ式フルーツカービング（タイしきフルーツカービング、 、 ガーンケサラックポンラマー、原義は「果物の彫刻」）は、果物に彫刻を施すフルーツカービングの一種で、タイ王国の伝統的な工芸。タイ式フルーツカービングには手際よさ、彫刻の正確さ、彫刻の方針を沈思熟考する力、そして個人的な能力が要される。タイ式フルーツカービングは、タイでは何世紀にもわたって尊敬される芸術として存続している。 その起源はチャクリー王朝時代に遡り、元来王室の食卓の装飾のためにのみ使われていた。 現在では、ソンクラーン(タイの旧正月)の期間に広く行われる習慣となっている。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Thai_fruit_carving.jpg/960px-Thai_fruit_carving.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ศีลงูสาวสวยปาแหวน","licence":"CC BY-SA 3.0","leadFile":"Thai_fruit_carving.jpg","views":2056,"langs":["fa","ja","pa"],"langNames":{"fa":"کنده‌کاری میوه در تایلند","ja":"タイ式フルーツカービング","pa":"ਥਾਈ ਫਲ ਨੱਕਾਸ਼ੀ"},"sourceLanguage":"ja"},{"title":"Thai salads","name":"Thai salads","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thai_salads","ingredients":["Various"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Yam_thale.jpg/960px-Yam_thale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Yam_thale.jpg","views":15417},{"title":"Thai tea","name":"Thai tea","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Thai_tea","prepSummary":"ชาไทย เป็นเครื่องดื่มชนิดหนึ่งของไทย ทำจากน้ำชา นมและน้ำตาล เสิร์ฟที่อุณหภูมิร้อนหรือเย็นก็ได้ โดยต้นตำรับเป็นเครื่องดื่มเย็นดับร้อนที่ชงโดยใช้ชาซีลอน แต่เนื่องจากชาซีลอนมีราคาสูง หลายแห่งจึงมักใช้ใบเมี่ยงผสมสีอาหารแทน หรือเป็นผงของชาซีลอนที่มีคุณภาพไม่สูงนัก โดยวัตถุดิบที่สำคัญและเป็นเอกลักษณ์ของชาไทยคือ ใบชา และ นมข้นหวานหรือน้ำตาล หลังจากชงด้วยน้ำร้อนแล้วจึงนำไปเทใส่แก้วหรือถุงที่มีน้ำแข็ง หรือนำไปแช่เย็นไว้ดื่มภายหลัง ชาไทยเป็นวัฒนธรรมการดื่มแบบจีนที่แพร่เข้ามาพร้อมกับชาวจีนโพ้นทะเลในอดีต นอกจากนี้ ในปี 2018 CNN travel ได้ทำผลสำรวจ World's 50 Most Delicious Drinks จัดอันดับ 50 เครื่องดื่มท","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Cha_yen.JPG/960px-Cha_yen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Cha_yen.JPG","views":107985,"langs":["ar","ca","es","id","it","ja","jv","ko","pa","pt","th","ur","vi","zh"],"langNames":{"ar":"شاي تايلاندي","ca":"Te gelat tailandès","es":"Té helado tailandés","id":"Teh Thai","it":"Tè thailandese","ja":"チャーイェン","jv":"Tèh Thai","ko":"차 옌","pa":"ਥਾਈ ਚਾਹ","pt":"Chá tailandês","th":"ชาไทย","ur":"تھائی چائے","vi":"Trà Thái","zh":"泰式奶茶"},"sourceLanguage":"th"},{"title":"Thai wine","name":"Thai wine","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Thai_wine","views":2872},{"title":"Thaifoodmaster","name":"Thaifoodmaster","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thaifoodmaster","prepSummary":"The Siamese Recipe Archive (Thai: คลังตำราอาหารสยาม) is the site's manuscript digitization and translation project, focused on primary culinary sources from the Rattanakosin era. The archive publishes recipes in their original Thai script alongside English translations, preserving the authors' voice, terminology, and instructional style while converting archaic Thai measurement systems to grams.","views":301},{"title":"Thua nao","name":"Thua nao","country":"Myanmar","url":"https://en.wikipedia.org/wiki/Thua_nao","ingredients":["Soybeans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/2017_0419_Thanin_market_tua_nao.jpg/960px-2017_0419_Thanin_market_tua_nao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2017_0419_Thanin_market_tua_nao.jpg","views":4999},{"title":"Yam khai dao","name":"Yam khai dao","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Yam_khai_dao","ingredients":["Fried chicken or duck eggs"],"prepSummary":"ยำไข่ดาว เป็นอาหารไทยประเภทหนึ่งซึ่งมีส่วนผสมของไข่ดาว เป็นอาหารที่ทำง่าย แต่หาซื้อตามร้านอาหารตามสั่งได้ยาก ประกอบด้วนส่วนผสมซึ่งมีประโยชน์มากมาย มีวิตามินบีสองและวิตามินดีเป็นอาทิ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Yam_khai_dao.JPG/960px-Yam_khai_dao.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Yam_khai_dao.JPG","views":2126,"langs":["ja","ms","th"],"langNames":{"ja":"ヤムカイダーオ","ms":"Yam khai dao","th":"ยำไข่ดาว"},"sourceLanguage":"th"},{"title":"American fried rice","name":"American fried rice","country":"Thailand","region":"Thai rice","url":"https://en.wikipedia.org/wiki/American_fried_rice","ingredients":["Ketchup-fried rice","processed meat","sunny egg","raisins"],"course":"Rice dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/American_fried_rice.jpg/960px-American_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biyu Lau","licence":"CC BY 2.0","leadFile":"American_fried_rice.jpg","views":10253},{"title":"Nudi Noodle Place","name":"Nudi Noodle Place","country":"United States","region":"Thai fusion","url":"https://en.wikipedia.org/wiki/Nudi_Noodle_Place","leadFile":"Nudi_Noodle_Place_logo.png","views":430,"notFood":"a restaurant"},{"title":"Stir-fried ice cream","name":"Stir-fried ice cream","country":"Thailand","url":"https://en.wikipedia.org/wiki/Stir-fried_ice_cream","ingredients":["Milk"],"prepSummary":"The product is made with a milk base combined with various fresh ingredients and different toppings served alongside this dessert. The main ingredients include the liquid base, which is commonly milk or soy milk and comes in generic flavors, such as vanilla, chocolate, coffee, and strawberry. The base flavor could be left as is, or extra ingredients can be added, such as fruit, cookies, chocolate, and brownies.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Rolled_ice_cream.jpg/960px-Rolled_ice_cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fen Labalme","licence":"CC BY-SA 2.0","leadFile":"Rolled_ice_cream.jpg","views":19201,"langs":["es","id","ja","ko","nb","pl","pt","th","vi","zh"],"langNames":{"es":"Helado a la plancha","id":"Es krim gulung","ja":"ロールアイス","ko":"철판 아이스크림","nb":"Rulleiskrem","pl":"Lody tajskie","pt":"Sorvete tailandês","th":"ไอติมผัด","vi":"Kem cuộn","zh":"炒冰"}},{"title":"Es yen","name":"Es yen","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Es_yen","views":1101,"langs":["ko"],"langNames":{"ko":"에스 옌"}},{"title":"Hibiscus tea","name":"Hibiscus tea","country":"Thailand","region":"Africa","url":"https://en.wikipedia.org/wiki/Hibiscus_tea","ingredients":["Roselle flowers","water"],"prepSummary":"El agua de Jamaica (frío), jugo de flor de Jamaica, sorra, sorrel, saril (frío), té de hibisco, té de hibiscus o té rojo (caliente) es una infusión hecha de cálices (sépalos) de la rosa de Jamaica (Hibiscus sabdariffa). Se trata de una infusión que se toma tanto fría como caliente en diversas partes del mundo. Tiene un sabor agrio, parecido al del arándano, y se le suele añadir azúcar para endulzarlo. Contiene vitamina C y oligoelementos, y tradicionalmente se utiliza como remedio suave debido a que incrementa el bienestar orgánico general. Contiene de un 15 a un 30 % de ácidos orgánicos,","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3c/Hibiscus_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Emna Mizouni","licence":"CC BY-SA 4.0","leadFile":"Hibiscus_tea.jpg","views":234621,"langs":["ar","az","cs","de","es","fa","ha","he","hy","it","ja","jv","kk","ko","lt","ml","pt","ru","ta","te","uk","zh"],"langNames":{"ar":"شاي كركديه","az":"Hibiskus çayı","cs":"Karkade","de":"Karkadeh","es":"Agua de Jamaica","fa":"چای ترش","ha":"Shayi na Hibiscus","he":"משקה היביסקוס","hy":"Կարկադե","it":"Carcadè","ja":"ハイビスカスティー","jv":"Tèh kembang sepatu","kk":"Каркадэ","ko":"히비스커스차","lt":"Kinrožių arbata","ml":"ചെമ്പരത്തി ചായ","pt":"Chá de hibisco","ru":"Каркаде","ta":"செம்பருத்தி தேநீர்","te":"మందార టీ","uk":"Каркаде","zh":"洛神花茶"},"sourceLanguage":"es"},{"title":"Nom yen","name":"Nom yen","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Nom_yen","prepSummary":"The drink is typically prepared by mixing sweetened condensed milk with evaporated milk or using fresh hot milk, then combining it with salak syrup (notably Hale's Blue Boy brand). This mixture is then poured over ice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Nomyen.jpg/960px-Nomyen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ballmoe","licence":"CC BY-SA 4.0","leadFile":"Nomyen.jpg","views":16064},{"title":"Oliang","name":"Oliang","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Oliang","prepSummary":"Traditionally, oliang is brewed with a Thai coffee filter called tungdtom, a tea/coffee sock with a metal ring and handle to which a cotton cloth bag is attached. It is also used for making Thai tea. To make Thai coffee, put the oliang into the coffee sock and pour boiling water through it into a carafe. Let the bag steep for approximately 10 minutes until strong.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Oliang_%E0%B9%82%E0%B8%AD%E0%B9%80%E0%B8%A5%E0%B8%B5%E0%B9%89%E0%B8%A2%E0%B8%87_oleang_olieng_Thai_iced_coffee_at_Ayutthaya.jpg/960px-Oliang_%E0%B9%82%E0%B8%AD%E0%B9%80%E0%B8%A5%E0%B8%B5%E0%B9%89%E0%B8%A2%E0%B8%87_oleang_olieng_Thai_iced_coffee_at_Ayutthaya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"Oliang_โอเลี้ยง_oleang_olieng_Thai_iced_coffee_at_Ayutthaya.jpg","views":9613,"langs":["es","fa","id","ko","th","vi"],"langNames":{"es":"Oliang","fa":"اولیانگ","id":"Oliang","ko":"올리앙","th":"โอเลี้ยง","vi":"Oliang"}},{"title":"Tao Bin","name":"Tao Bin","country":"Thailand","region":"Thai drinks","url":"https://en.wikipedia.org/wiki/Tao_Bin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/TaoBin_vending_machine_at_Learning_Exchange_Building_KMUTT.jpg/960px-TaoBin_vending_machine_at_Learning_Exchange_Building_KMUTT.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AsadXanderpedia","licence":"CC BY-SA 4.0","leadFile":"TaoBin_vending_machine_at_Learning_Exchange_Building_KMUTT.jpg","views":5269,"notFood":"a company"},{"title":"Thai curry","name":"Thai curry","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Thai_curry","prepSummary":"อาหารไทยประเภทแกง เป็นอาหารที่มีความหลากหลาย และมีความแตกต่างไปในแต่ละภาค โดยเอกลักษณ์ร่วมกันของอาหารประเภทนี้คือใส่น้ำพริกแกงที่ประกอบด้วยพริก กะปิ และเครื่องแกงอื่น ๆ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Red_roast_duck_curry.jpg/960px-Red_roast_duck_curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Terence Ong","licence":"CC BY 2.5","leadFile":"Red_roast_duck_curry.jpg","views":49177,"langs":["ar","fa","id","ja","jv","ko","lo","ru","th","uk","vi","zh"],"langNames":{"ar":"كاري تايلندي","fa":"کاری تایلندی","id":"Kaeng","ja":"ゲーン","jv":"Thai kari","ko":"깽","lo":"ແກງ","ru":"Тайский карри","th":"แกง","uk":"Каенг","vi":"Cà ri Thái","zh":"泰國咖哩"},"sourceLanguage":"th"},{"title":"Green curry","name":"Green curry","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Green_curry","prepSummary":"The paste is fried in split coconut milk until the oil is expressed to release the aromas in the paste. Once the curry paste is cooked, more coconut milk and the remaining ingredients are added, along with a pinch of palm sugar and fish sauce. Finally, as garnishes, Thai basil, fresh kaffir lime leaves, sliced (the common name means 'sky-pointing chilies', which refers to large mild chilies such as Cayenne pepper) are often used.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Thai_green_chicken_curry_and_roti.jpg/960px-Thai_green_chicken_curry_and_roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Thai_green_chicken_curry_and_roti.jpg","views":64644,"langs":["as","bn","ca","de","es","fa","fr","hy","id","it","ja","jv","ko","or","pa","pt","th","vi","zh"],"langNames":{"as":"কেন খাও ৱান","bn":"সবুজ তরকারি","ca":"Curri verd","de":"Kaeng Khiao Wan","es":"Curry verde","fa":"کاری سبز","fr":"Curry vert","hy":"Կանաչ կարրի","id":"Kaeng khiao wan","it":"Curry verde","ja":"グリーンカレー","jv":"Kari ijo","ko":"그린 커리","or":"ଥାଇ ସାଗୁଆ ତରକାରୀ","pa":"ਗ੍ਰੀਨ ਕਰੀ","pt":"Curry verde","th":"แกงเขียวหวาน","vi":"Cà ri xanh","zh":"綠咖哩"}},{"title":"Gulai","name":"Gulai","country":"Indonesia","region":"Malay Peninsula","url":"https://en.wikipedia.org/wiki/Gulai","ingredients":["Ground bumbu spice mixture","including turmeric","coriander","black pepper","galangal","ginger","chilli pepper","shallot"],"prepSummary":"Gulai adalah hidangan berkuah berbumbu yang umum ditemukan dalam tradisi kuliner Indonesia, Malaysia, Singapura dan Thailand selatan. Hidangan ini memiliki keterkaitan erat dengan masakan Melayu dan masakan Minangkabau, serta dicirikan oleh kuah kaya rempah dan harum yang dibuat dari santan dan campuran bumbu halus, umumnya meliputi kunyit, ketumbar, cabai, dan berbagai rempah aromatik lainnya. Gulai lazim diolah menggunakan daging, ikan, jeroan, atau sayuran, dan umumnya disantap bersama nasi. Asal-usul gulai dapat ditelusuri pada pengaruh masakan India yang masuk melalui jalur perdagangan ma","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Gulai_ayam3.jpg/960px-Gulai_ayam3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia","licence":"CC BY-SA 4.0","leadFile":"Gulai_ayam3.jpg","views":19691,"langs":["ar","az","bn","es","fr","id","jv","ko","ms","my","ru","th","uk","zh"],"langNames":{"ar":"جولاي (طعام)","az":"Qulay","bn":"গুলাই","es":"Gulai","fr":"Gulai","id":"Gulai","jv":"Gulé","ko":"굴라이","ms":"Gulai","my":"ဂူလိုင်","ru":"Гулай","th":"กูไล","uk":"Гулаї","zh":"武唻"},"sourceLanguage":"id"},{"title":"Kaeng hang le","name":"Kaeng hang le","country":"Thailand","region":"Northern Thailand","url":"https://en.wikipedia.org/wiki/Kaeng_hang_le","ingredients":["Pork","masala spice mix"],"prepSummary":"Kaeng hang le is made using a curry paste of fresh herbs like lemongrass, galangal, garlic, shallots, shrimp paste (kapi), dried chilies, and salt, all of which are pounded in a mortar and pestle. The pork is then marinated with the curry paste, seasoned with a masala spice mix, black soy sauce, fish sauce, and then slowly simmered with julienned ginger, garlic, shallots, pickled garlic, peanuts, and santol until a layer of oil has risen to the top. Kaeng hang le is traditionally made with pork belly, but can be substituted with chicken, beef or fish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/%E0%B9%81%E0%B8%81%E0%B8%87%E0%B8%AE%E0%B8%B1%E0%B8%87%E0%B9%80%E0%B8%A5_%E0%B8%97%E0%B8%B5%E0%B9%88_%E0%B8%AB%E0%B8%A5%E0%B8%B9%E0%B9%89%E0%B8%A5%E0%B8%B3.jpg/960px-%E0%B9%81%E0%B8%81%E0%B8%87%E0%B8%AE%E0%B8%B1%E0%B8%87%E0%B9%80%E0%B8%A5_%E0%B8%97%E0%B8%B5%E0%B9%88_%E0%B8%AB%E0%B8%A5%E0%B8%B9%E0%B9%89%E0%B8%A5%E0%B8%B3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"แกงฮังเล_ที่_หลู้ลำ.jpg","views":10300,"langs":["id","ja","pa","th","uk"],"langNames":{"id":"Kaeng hang le","ja":"ゲーンハンレー","pa":"ਕੇਂਗ ਹੈਂਗ ਲੇ","th":"แกงฮังเล","uk":"Каенг хенг ле"}},{"title":"Kaeng pa","name":"Kaeng pa","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kaeng_pa","ingredients":["Pork","chicken"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Kaeng_phak_wan.JPG/960px-Kaeng_phak_wan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kaeng_phak_wan.JPG","views":12062,"langs":["fr","id","ja","jv","ko","th","vi","zh"],"langNames":{"fr":"Kaeng pa","id":"Kaeng pa","ja":"ゲーン・パー","jv":"Kaeng pa","ko":"깽 빠","th":"แกงป่า","vi":"Kaeng pa","zh":"丛林咖喱"}},{"title":"Kaeng phrik kraduk mu","name":"Kaeng phrik kraduk mu","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Kaeng_phrik_kraduk_mu","prepSummary":"ゲーンプリッククラドゥークムー（、）は、タイ南部で食されるゲーン（タイカレー）である。他のタイの地域のゲーンに含まれるココナッツミルクを含まないという点においてはゲーン・パーと類似しているが、ガランガルの代わりにウコンを使用する点に違いがある。ゲーンプリッククラドゥークムーは特にタイ南部で根強い人気を誇る。","views":365,"langs":["id","ja","ms"],"langNames":{"id":"Kaeng phrik kraduk mu","ja":"ゲーンプリッククラドゥークムー","ms":"Kaeng phrik kraduk mu"},"sourceLanguage":"ja"},{"title":"Kaeng som","name":"Kaeng som","country":"Thailand","region":"Central","url":"https://en.wikipedia.org/wiki/Kaeng_som","ingredients":["Fish","vegetables"],"prepSummary":"A paste called nam phrik kaeng som is prepared as a base for the curry, to which water and the ingredients are added. The preparation of this paste includes shrimp paste and shallots and all the ingredients are pounded with a mortar and pestle. This paste can be made from dry red chillies and one made from fresh red chillies. Some recipes state that large chillies should be used, others prefer bird's eye chilies. Fish or shrimp may be used as the basic ingredient. Preferred fish are those that keep their consistency after boiling, such as Channa striata or other equivalent marine fish in coastal locations. One variant uses fish eggs. Kaeng som is usually served with steamed rice.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Kaeng_som-marum63.JPG/960px-Kaeng_som-marum63.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Kaeng_som-marum63.JPG","views":11214,"langs":["it","ja","jv","ko","pa","pt","th","vi","zh"],"langNames":{"it":"Kaeng som","ja":"ゲーン・ソム","jv":"Kaèng som","ko":"깽 솜","pa":"ਕੇਂਗ ਸੋਮ","pt":"Kaeng som","th":"แกงส้ม","vi":"Kaeng som","zh":"酸咖哩"},"originClaims":["Laos","Malaysia","Thailand"]},{"title":"Kaeng tai pla","name":"Kaeng tai pla","country":"Thailand","region":"Southern Thailand","url":"https://en.wikipedia.org/wiki/Kaeng_tai_pla","ingredients":["Fish","vegetables","fermented fish viscera sauce"],"prepSummary":"ไตปลา (ภาคกลาง) หรือ พุงปลา (ภาคใต้) เป็นการถนอมอาหารแบบหมักดองชนิดหนึ่ง โดยใช้กระเพาะของปลา เช่น ปลาทู ปลาลัง ปลาดุก ปลาช่อน หรือปลาอื่น ๆ มาหมักกับเกลือ โดยนำขี้และดีออกจากกระเพาะก่อน หมักไว้ 10 – 30 วันก็ใช้ได้ ไตปลาที่หมักได้ที่จะเหลวและมีมันไหลออกมา นำไปทำเป็นอาหารได้หลายชนิด เช่น ไตปลาที่เป็นเครื่องจิ้มคล้ายน้ำพริกของทางภาคกลาง หรือแกงพุงปลาที่เป็นอาหารที่มีชื่อเสียงของจังหวัดพัทลุง นอกจากนั้น ยังนำไตปลาไปผัดกับน้ำพริกแกง ใส่ปลาจิ้งจ้างและผัก เรียกไตปลาแห้ง ไตปลาที่เป็นเครื่องจิ้มนี้เป็นที่มาของอาหารชาววังที่เรียกว่าแสร้งว่าหรือแสร้งว่าไตปลา ซึ่งเป็นการปรุงแบบเดียวกับน้ำพริกไตปลาเพียงแต่","course":"Lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/Kaeng_tai_pla34.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Kaeng_tai_pla34.JPG","views":6136,"langs":["id","ja","jv","ms","th"],"langNames":{"id":"Kaeng tai pla","ja":"ゲーン・タイ・プラー","jv":"Kaéng tai pla","ms":"Kaeng tai pla","th":"ไตปลา"},"sourceLanguage":"th"},{"title":"Kaeng thepho","name":"Kaeng thepho","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kaeng_thepho","ingredients":["Pork belly or Pangasius larnaudii meat","water spinach","curry paste","coconut milk","shrimp paste","tamarind pulp","fish sauce","palm sugar"],"prepSummary":"แกงเทโพ เป็นแกงไทยประเภทแกงชักส้ม มีส่วนผสมประกอบด้วยเครื่องแกงที่ทำมาจากพริกแห้ง ตะไคร้ ข่า รากผักชี พริกไทย หอม กระเทียม เกลือ และกะปิ ปรุงรสด้วยน้ำปลา น้ำส้มมะขาม น้ำตาล ส่วนเนื้อสัตว์นั้นเดิมใส่ปลาเทโพซึ่งเป็นปลาน้ำจืดขนาดใหญ่ไม่มีเกล็ด มักพบในภาคกลางของประเทศไทย ผักที่ใส่มักเป็นผักบุ้งไทยเท่านั้นจึงจะเข้ากัน บางครั้งจึงเรียกว่า แกงเทโพยอดผักบุ้ง แต่ปัจจุบันเนื่องจากปลาเทโพหายากมากขึ้น จึงมักใช้หมูสามชั้นแทนปลา และเรียกว่า แกงหมูเทโพ แกงเทโพเป็นแกงที่ใส่กะทิ แกงเทโพภาคใต้นิยมใช้ปลาตากแห้ง แกงกับผักผลไม้ได้หลายอย่าง เช่น ผักบุ้ง สับปะรด กระท้อน แกงเทโพมีลักษณะคล้ายแกงคั่วเพราะใช้พริกแกงชนิด","course":"Lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Kaeng_thae_pho.jpg/960px-Kaeng_thae_pho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kaeng_thae_pho.jpg","views":2323,"langs":["id","th"],"langNames":{"id":"Kaeng thepho","th":"แกงเทโพ"},"sourceLanguage":"th"},{"title":"Khua kling","name":"Khua kling","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Khua_kling","prepSummary":"คั่วกลิ้ง เป็นอาหารไทยภาคใต้ ที่มาของชื่ออาหารมาจากลักษณะกรรมวิธีการทำแกงคั่วกลิ้ง นำเนื้อสัตว์มาคั่วในกระทะ จนเนื้อแห้งและกลิ้งไปกลิ้งมาในกระทะได้ มีการใส่เครื่องแกงลงไปผัดกับเนื้อสัตว์ แล้วปรุงรสต่าง ๆ ส่วนประกอบของเครื่องแกง คือพริกไทยดำ พริกขี้หนูแห้ง กระเทียม ข่า ตะไคร้ ผิวมะกรูด ขมิ้น และกะปิ สีเหลืองของคั่วกลิ้งเกิดมาจากขมิ้น คั่วกลิ้งมีลักษณะคล้ายกับเรินดังที่นิยมกินกันตั้งแต่สิงคโปร์ มาเลเซีย ไปจนถึงเกาะสุมาตราของอินโดนีเซีย ต่างกันที่เรินดังมีกะทิเป็นเครื่องปรุงสำคัญ ส่วนอาหารไทยภาคกลางปรากฏสูตรอาหาร 2 สูตร ที่มีกรรมวิธีเดียวกับคั่วกลิ้ง เนื้ออร่อย ปรากฏในหนังสือรวมสูตรอาหารของจิตต์ส","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Khua_kling.JPG/960px-Khua_kling.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Khua_kling.JPG","views":5537,"langs":["id","ja","th"],"langNames":{"id":"Khua kling","ja":"クアクリン","th":"คั่วกลิ้ง"},"sourceLanguage":"th"},{"title":"Massaman curry","name":"Massaman curry","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Massaman_curry","ingredients":["Meat (beef","duck","or chicken) or tofu","coconut milk","onion","peanuts or cashews","potatoes","bay leaves"],"prepSummary":"แกงมัสมั่น เป็นอาหารประเภทแกงที่ได้รับอิทธิพลมาจากอาหารมลายู ชาวไทยมุสลิมเรียกแกงชนิดนี้ว่า ซาละหมั่น แกงมัสมั่นแบบมุสลิมไทยออกรสหวานในขณะที่ตำรับดั้งเดิมของชาวมุสลิมออกรสเค็มมัน ในไทยมีวิธีการทำสองแบบคือ แบบไทย น้ำพริกแกงมี พริกแห้ง ข่า ตะไคร้ หอม กระเทียม ลูกผักชี ยี่หร่า ดอกจันทน์ กานพลู ปรุงรสให้หวานนำ เค็มและอมเปรี้ยว เป็นแกงมีน้ำมากเพื่อรับประทานกับข้าว อีกแบบเป็นแบบมุสลิม น้ำขลุกขลิก ใช้จิ้มขนมปังหรือโรตี ในน้ำพริกแกงไม่ใส่ข่า ตะไคร้ ส่วนผสมที่เป็นพริกแห้ง หอม กระเทียม ถั่วลิสงจะทอดก่อน ใส่ผงลูกผักชี ยี่หร่า ใส่มันฝรั่ง บางสูตรใส่มะเขือยาว ก่อนจะมีมันฝรั่งมาปลูกแพร่หลายในไทย จะนิยมใส่มั","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Kaeng_matsaman_kai.JPG/960px-Kaeng_matsaman_kai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kaeng_matsaman_kai.JPG","views":188658,"langs":["cs","de","es","fa","fr","ha","id","it","ja","jv","ko","ms","nl","pt","th","uk","vi","zh"],"langNames":{"cs":"Massaman curry","de":"Kaeng Masaman","es":"Curry Massaman","fa":"کاری ماتسامان","fr":"Curry massaman","ha":"Massaman curry","id":"Kaeng matsaman","it":"Curry massaman","ja":"マッサマン","jv":"Massaman kari","ko":"맛사만 커리","ms":"Kari Massaman","nl":"Massamancurry","pt":"Caril massaman","th":"แกงมัสมั่น","uk":"Массаман карі","vi":"Cà ri Massaman","zh":"瑪莎曼咖哩"},"sourceLanguage":"th"},{"title":"Phanaeng","name":"Phanaeng","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Phanaeng","ingredients":["Dried chili peppers","galangal","lemongrass","makrut lime zest","coriander root","coriander seeds","cumin seeds","garlic"],"prepSummary":"พะแนง เป็นอาหารไทยประเภทแกงข้นที่เน้นรสชาติเค็มและหวาน โดยมีส่วนผสมหลักของเครื่องแกง คือ พริก ข่า ตะไคร้ รากผักชี เมล็ดผักชี เมล็ดยี่หร่า กระเทียม อบเชย และเกลือ ใส่เนื้อสัตว์ได้ทั้งเนื้อวัว เนื้อหมู เนื้อไก่ และอื่น ๆ","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Panang_curry_%2842943883862%29.jpg/960px-Panang_curry_%2842943883862%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vee Satayamas from Bangkok, Thailand","licence":"CC BY 2.0","leadFile":"Panang_curry_(42943883862).jpg","views":96319,"langs":["de","fr","it","ja","jv","ko","ms","sv","th","vi"],"langNames":{"de":"Kaeng Phanaeng","fr":"Curry panang","it":"Curry phanaeng","ja":"パネーン","jv":"Phanaeng","ko":"파냉 커리","ms":"Phanaeng","sv":"Panang","th":"พะแนง","vi":"Cà ri Penang"},"sourceLanguage":"th"},{"title":"Phat phrik khing","name":"Phat phrik khing","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Phat_phrik_khing","ingredients":["Yardlong bean or green bean","chili peppers","lemongrass","garlic","galangal"],"prepSummary":"ผัดพริกขิง หรือ ผัดพริกแกง เป็นอาหารไทยประเภทผัดชนิดหนึ่ง มีส่วนประกอบหลักคือเนื้อสัตว์ (เนื้อวัว, เนื้อหมู, เนื้อไก่ หรือหอยหลอด) ถั่วฝักยาว (หรือผักบุ้งแทนกันได้) พริกแกงเผ็ด ใบมะกรูด และพริกชี้ฟ้า รับประทานคู่กันกับข้าวสวย แม้อาหารชนิดนี้จะมีชื่อว่า ผัดพริกขิง แต่กลับไม่มีขิงเป็นส่วนประกอบเลย และคงตกทอดมาจากคำเรียกเดิมของ \"พริกแกง\" ว่า \"พริกขิง\"","course":"Lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Mu_phat_phrik_khing.jpg/960px-Mu_phat_phrik_khing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Mu_phat_phrik_khing.jpg","views":11476,"langs":["fa","id","ja","ms","th"],"langNames":{"fa":"پات پریک کینگ","id":"Phat phrik khing","ja":"パッ・プリッ・キン","ms":"Phat phrik khing","th":"ผัดพริกขิง"},"sourceLanguage":"th"},{"title":"Red curry","name":"Red curry","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Red_curry","prepSummary":"The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. Tofu, meat analogues or vegetables such as pumpkin can be substituted as a pseudo-vegetarian option, but due to the presence of shrimp paste in curry paste, substituting protein does not make the dish vegetarian. There are, however, vegetarian red curry pastes available. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Kaeng_phet_mu.jpg/960px-Kaeng_phet_mu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kaeng_phet_mu.jpg","views":41413,"langs":["bn","cs","de","es","fa","fr","he","id","it","ja","jv","ko","or","th","vi","zh"],"langNames":{"bn":"লাল তরকারি","cs":"Červené kari","de":"Kaeng Phet","es":"Curry rojo","fa":"کاری قرمز","fr":"Curry rouge","he":"קארי אדום","id":"Kaeng phet","it":"Curry rosso","ja":"レッドカレー","jv":"Kari abang","ko":"레드 커리","or":"ଥାଇ ଲାଲ୍ ତରକାରୀ","th":"แกงเผ็ด","vi":"Cà ri đỏ","zh":"红咖喱"}},{"title":"Yellow curry","name":"Yellow curry","country":"Thailand","region":"Thai curries","url":"https://en.wikipedia.org/wiki/Yellow_curry","prepSummary":"แกงกะหรี่ เป็นหนึ่งในสามแกงหลักของไทย ร่วมกับแกงเขียวหวานและแกงเผ็ด เป็นรายการอาหารที่พบได้ในร้านอาหารไทยในต่างประเทศ โดยเฉพาะในประเทศตะวันตก ในภาษาอังกฤษจะเรียกแกงกะหรี่ไทยว่า \"แกงเหลือง\" เช่นเดียวกับที่เรียกแกงเขียวหวานว่า \"แกงเขียว\" และเรียกแกงเผ็ดว่า \"แกงแดง\" รวมกันเป็นแกง 3 สี อย่างไรก็ตาม แกงกะหรี่ไทยเป็นคนละอย่างกับแกงเหลืองซึ่งเป็นอาหารปักษ์ใต้ แกงกะหรี่ไทยนั้นมีเอกลักษณ์ที่ต่างจากแกงกะหรี่ดั้งเดิมซึ่งมีที่มาจากอินเดีย หรือแกงกะหรี่ญี่ปุ่น ตรงที่มีการใส่กะทิ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Kaeng_kari_kai.JPG/960px-Kaeng_kari_kai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kaeng_kari_kai.JPG","views":34375,"langs":["es","fr","it","ja","jv","ko","pl","th","vi","zh"],"langNames":{"es":"Curry amarillo","fr":"Curry jaune","it":"Curry giallo","ja":"イエローカレー","jv":"Kari kuning","ko":"옐로 커리","pl":"Żółte curry","th":"แกงกะหรี่ไทย","vi":"Cà ri vàng","zh":"黃咖哩"},"sourceLanguage":"th"},{"title":"Black beans sticky rice","name":"Black beans sticky rice","country":"Thailand","url":"https://en.wikipedia.org/wiki/Black_beans_sticky_rice","prepSummary":"ข้าวเหนียวถั่วดำ เป็นขนมไทยชนิดหนึ่งที่ทำจากข้าวเหนียว ถั่วดำ และกะทิ มีจำหน่ายตลอดปี ต่างจากขนมตามฤดูกาลอย่างข้าวเหนียวมะม่วงและข้าวเหนียวทุเรียน สามารถใส่ส่วนผสมอื่น ๆ เพิ่มเติมได้ เช่น ผสมข้าวเหนียวดำและข้าวเหนียวขาว ในประเทศไทย ข้าวเหนียวถั่วดำถือเป็นขนมหวานสไตล์ริมทาง","views":2211,"langs":["sv","th"],"langNames":{"sv":"Black bean sticky rice","th":"ข้าวเหนียวถั่วดำ"},"sourceLanguage":"th"},{"title":"Bua loi","name":"Bua loi","country":"Thailand","url":"https://en.wikipedia.org/wiki/Bua_loi","prepSummary":"บัวลอย เป็นขนมไทยชนิดหนึ่ง มีส่วนผสมหลักคือ แป้ง กะทิ และน้ำตาล โดยคำว่า \"บัวลอย\" อาจมาจากลักษณะของวิธีการทำขนมที่จะนำแป้ง ที่นวดแล้วเป็นเม็ดกลมเล็ก ใส่ในน้ำตาล จนแป้งสุกและลอยขึ้นมา ในปัจจุบันมีการเติมสีสันที่มาจากพืขหรือผลไม้เข้าไป เช่น การผสมเผือก ฟักทอง ใบเตย อัญชัน บัวลอยมักใส่ไข่ไปด้วยและเรียกว่า บัวลอยไข่หวาน ขนมบัวลอยมักนิยมนำมาทำรับประทานในงานบุญและงานมงคลต่าง ๆ ตั้งแต่การทำบุญเลี้ยงพระ งานมงคล และงานพิธีการ เพื่อให้ผู้ที่รับประทานรักใคร่กลมเกลียวกัน ขนมบัวลอยปรากฏใน กาพย์เห่ชมเครื่องคาวหวาน บทพระราชนิพนธ์ในพระบาทสมเด็จพระพุทธเลิศหล้านภาลัย ความว่า","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fc/Bualoi_Boiled_flour_balls_with_coconut_milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kapook.com","licence":"CC BY-SA 4.0","leadFile":"Bualoi_Boiled_flour_balls_with_coconut_milk.jpg","views":15230,"langs":["id","ja","ms","th"],"langNames":{"id":"Bua loi","ja":"ブアローイ","ms":"Butir nangka","th":"บัวลอย"},"sourceLanguage":"th"},{"title":"Bulan dan mek","name":"Bulan dan mek","country":"Thailand","url":"https://en.wikipedia.org/wiki/Bulan_dan_mek","ingredients":["Flour","sugar","eggs","salt","other fillings"],"photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/Bole_with_orange_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amikokwang","licence":"CC BY-SA 4.0","leadFile":"Bole_with_orange_3.jpg","views":1549},{"title":"Cendol","name":"Cendol","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Cendol","ingredients":["Coconut milk","rice flour jelly with pandan juice","shaved ice","palm sugar"],"prepSummary":"adalah minuman yang terbuat dari tepung beras dan sebagainya yang dibentuk dengan penyaring, kemudian dicampur dengan air gula dan santan. Cendol merupakan minuman penutup es manis yang mengandung tetesan tepung beras hijau, santan, dan sirop gula aren. Es Cendol berasal dari Jawa, Indonesia dan merambah ke negara-negara Asia Tenggara lainnya seperti Brunei Darussalam, Filipina, Kamboja, Malaysia, Singapura, Thailand hingga Vietnam. Es Cendol sebagai minuman tradisional khas Jawa yang memiliki rasa manis dan gurih ini, merupakan inovasi dari dawet yang ditemukan oleh orang-orang Jawa, di seki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Kampung_Paya_Jaras_Tengah%2C_Selangor_20250112_111330.jpg/960px-Kampung_Paya_Jaras_Tengah%2C_Selangor_20250112_111330.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Kampung_Paya_Jaras_Tengah,_Selangor_20250112_111330.jpg","views":76231,"langs":["ar","es","fa","fr","he","id","it","ja","jv","ko","ms","my","nl","pt","th","vi","zh"],"langNames":{"ar":"تشيندول","es":"Cendol","fa":"چندال","fr":"Cendol","he":"סנדול","id":"Es cendol","it":"Cendol","ja":"チェンドル","jv":"Cèndhol","ko":"첸돌","ms":"Cendol","my":"မုန့်လက်ဆောင်း","nl":"Tjendol","pt":"Cendol","th":"ลอดช่อง","vi":"Chè bánh lọt","zh":"煎蕊"},"sourceLanguage":"id"},{"title":"Cha mongkut","name":"Cha mongkut","country":"Thailand","url":"https://en.wikipedia.org/wiki/Cha_mongkut","prepSummary":"จ่ามงกุฎ เป็นชื่อขนมไทยชนิดหนึ่ง มีลักษณะคล้ายกะละแมสีขาว ไม่ใส่สี ทำจากแป้งข้าวเจ้าหรือแป้งข้าวเหนียวนวดผสมกับแป้งถั่วเขียว นำไปกวนกับกะทิและน้ำตาลทรายขาวจนเหนียว โรยเมล็ดถั่วลิสงคั่วซอยหรือเมล็ดแตงโมกะเทาะเปลือกเป็นไส้ในตัวขนม (สูตรโบราณจะโรยแป้งทอดตัดเป็นชิ้นเล็ก ๆ เท่าเมล็ดข้าวสุก ซึ่งใช้เวลาทำนานกว่า) จากนั้นตัดขนมเป็นก้อนพอคำ ห่อด้วยตองกล้วยเพสลาด ที่นาบไว้แล้ว จ่ามงกุฎเป็นขนมชนิดหนึ่งที่ได้รับการกล่าวถึงในกาพย์เห่เรือชมเครื่องคาวหวานและงานนักขัตฤกษ์ซึ่งเป็นพระราชนิพนธ์ในพระบาทสมเด็จพระพุทธเลิศหล้านภาลัย โดยเป็นตำรับดั้งเดิมในสมเด็จพระศรีสุริเยนทราบรมราชินี","views":1133,"langs":["ja","pt","th"],"langNames":{"ja":"ジャーモンクット","pt":"Cha mongkut","th":"จ่ามงกุฎ"},"sourceLanguage":"th"},{"title":"Cho muang","name":"Cho muang","country":"Thailand","region":"Central Thailand","url":"https://en.wikipedia.org/wiki/Cho_muang","ingredients":["Garlic","pepper","coriander roots","vegetables","chicken","pork"],"prepSummary":"ช่อม่วง เป็นชื่อขนมไทยชนิดหนึ่ง สันนิษฐานว่าเกิดขึ้นในสมัยพระบาทสมเด็จพระพุทธเลิศหล้านภาลัย พบในบทพระราชนิพนธ์เรื่อง กาพย์เห่ชมเครื่องคาวหวาน ดังความว่า ขนมช่อม่วงทำจากแป้งข้าวเจ้า แป้งมันและแป้งท้าวยายม่อม นำมานวดจนเนียน แล้วห่อไส้โดยไส้ของขนมช่อม่วงนิยมทำจากเนื้อสัตว์ นำมาผัดกับเครื่องปรุงรสต่าง ๆ จากนั้นนำไปนึ่งจนสุก บ้างเป็นไส้หวานทำจากฟักเชื่อมและงาขาวคล้ายไส้ขนมเปี๊ยะ ส่วนสีม่วงของขนมช่อม่วงนั้น ได้จากการนำดอกอัญชัน จากนั้นนำมาผสมกับแป้งก่อนนำไปห่อไส้ ถ้าเป็นไส้คาวจะเสิร์ฟคู่กับผักชี ผักกาดหอม และพริกขี้หนู แต่ถ้าเป็นไส้หวานนิยมพรมน้ำกะทิลงบนตัวขนมก่อนเสิร์ฟแทน","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Cho_muang_-_2013-08-09_-_001.jpg/960px-Cho_muang_-_2013-08-09_-_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chilli Chill House @chillichill","licence":"CC BY 2.0","leadFile":"Cho_muang_-_2013-08-09_-_001.jpg","views":3298,"langs":["id","it","jv","th"],"langNames":{"id":"Cho muang","it":"Cho muang","jv":"Cho muang","th":"ช่อม่วง"},"sourceLanguage":"th"},{"title":"Dokchok","name":"Dokchok","country":"Thailand","url":"https://en.wikipedia.org/wiki/Dokchok","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/93_-_IMG_20150903_103655.jpg/960px-93_-_IMG_20150903_103655.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"93_-_IMG_20150903_103655.jpg","views":1082,"langs":["jv"],"langNames":{"jv":"Dokchok"}},{"title":"Fakthong kaeng buat","name":"Fakthong kaeng buat","country":"Thailand","url":"https://en.wikipedia.org/wiki/Fakthong_kaeng_buat","prepSummary":"ファックトーンゲーンブアート（、）は、伝統的なタイの菓子である。 日本語に訳すとカボチャのココナッツミルク煮。最も有名なタイの菓子の1つ。 ファックトーンゲーンブアートの起源は不明である。多くの研究によれば、この菓子はイーサーン地方と呼ばれるタイ北東部発祥で、東北部の人たちによりバンコクにもたらされ、広まったとされる。起源としては、イーサーン地方の多くの住民は農業に従事しており、自給自足の生活を営んでいる上、かつては市場でモノを購入し難かったため、地元の食べ物、野菜、果物を用いて料理を作らざるを得なかったことが挙げられている。 [ 関連？  ]（Napasorn Phrayalaw、2012）","views":1320,"langs":["ja","ms"],"langNames":{"ja":"ファックトーンゲーンブアート","ms":"Pengat labu"},"sourceLanguage":"ja"},{"title":"Foi thong","name":"Foi thong","country":"Portugal","url":"https://en.wikipedia.org/wiki/Foi_thong","ingredients":["Egg yolks","sugar syrup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Fios_de_ovos.jpg/960px-Fios_de_ovos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LipeFontoura","licence":"Public domain","leadFile":"Fios_de_ovos.jpg","views":1616,"langs":["ca","de","es","fa","fr","id","ja","jv","ml","ms","pt","ru","uk"],"langNames":{"ca":"Ou filat","de":"Fios de ovos","es":"Huevo hilado","fa":"موی فرشته","fr":"Fios de ovos","id":"Fios de ovos","ja":"フィオス・デ・オヴォス","jv":"Endhog mi","ml":"മുട്ടമാല","ms":"Jala mas","pt":"Fios de ovos","ru":"Фиуш-де-овуш","uk":"Фой тонг"}},{"title":"Fried durian","name":"Fried durian","country":"Thailand","url":"https://en.wikipedia.org/wiki/Fried_durian","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/%E0%B8%97%E0%B8%B8%E0%B9%80%E0%B8%A3%E0%B8%B5%E0%B8%A2%E0%B8%99%E0%B8%97%E0%B8%AD%E0%B8%94_deep_fried_crispy_durian.jpg/960px-%E0%B8%97%E0%B8%B8%E0%B9%80%E0%B8%A3%E0%B8%B5%E0%B8%A2%E0%B8%99%E0%B8%97%E0%B8%AD%E0%B8%94_deep_fried_crispy_durian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"ทุเรียนทอด_deep_fried_crispy_durian.jpg","views":551},{"title":"Grilled honeycomb","name":"Grilled honeycomb","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Grilled_honeycomb","ingredients":["Honeycomb","salt","chili","spring onions"],"prepSummary":"Honeycomb are harvested from the forest during rain season and they are seasoned with salt, chili, and spring onions, before being grilled. Wrapped in a waxy green banana leaf with char around the edges, the honeycomb is shaped like a corncob and is served fresh off the grill with its white bee larvae, still housed in the honeycomb hexagons.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Serving_grilled_honeycombs.jpg/960px-Serving_grilled_honeycombs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willuconquer","licence":"CC0","leadFile":"Serving_grilled_honeycombs.jpg","views":3761,"langs":["id","ja"],"langNames":{"id":"Sarang lebah bakar","ja":"焼き蜂の巣"}},{"title":"Kanom piakpoon","name":"Kanom piakpoon","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kanom_piakpoon","prepSummary":"Authentic Khanom Piak poon begins with rice flour that's been allowed to ferment, then meticulously grounding into a fine paste using a traditional stone mill. A blend of rich palm sugar, granulated sugar, and a hint of burnt palm leaves (though this is less common compare to pandan leaf) is combined with lime water, and the mixture is cooked to perfection. The finishing touch involves pouring the cooked custard into square molds or round molds. Once set, it's cut into bite-sized pieces. Beloved by locals, this dessert is often referred to as \"four-sided Khanom Piak poon\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%80%E0%B8%9B%E0%B8%B5%E0%B8%A2%E0%B8%81%E0%B8%9B%E0%B8%B9%E0%B8%99.jpg/960px-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%80%E0%B8%9B%E0%B8%B5%E0%B8%A2%E0%B8%81%E0%B8%9B%E0%B8%B9%E0%B8%99.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dharmadana","licence":"CC BY-SA 4.0","leadFile":"ขนมเปียกปูน.jpg","views":2905,"langs":["ja","th"],"langNames":{"ja":"カノムピアックプーン","th":"ขนมเปียกปูน"}},{"title":"Khanom babin","name":"Khanom babin","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_babin","prepSummary":"ขนมบ้าบิ่น ขนมไทยอย่างหนึ่ง ทำจากแป้งข้าวเหนียวผสมกับมะพร้าวและน้ำตาลทรายรวมถึงไข่ไก่ ทำให้สุกด้วยการผิงไฟล่างไฟบน มีลักษณะเป็นชิ้นเล็ก ๆ แบน ๆ เป็นขนมที่มีที่มาจากขนมโปรตุเกสเช่นเดียวกับขนมไทยอีกหลาย ๆ ประเภท แต่ขนมบ้าบิ่นน่าจะถือกำเนิดในยุครัตนโกสินทร์ ที่มาของชื่อ \"บ้าบิ่น\" มีที่มาด้วยกันสองกระแส บ้างก็ว่ามาจากผู้ที่เป็นเจ้าของตำรับซึ่งเป็นชาวชุมชนกุฎีจีนชื่อ \"แม่บิ่น\" โดยครั้งแรกใช้ชื่อว่า \"ขนมป้าบิ่น\" และเรียกเพี้ยนจนกลายเป็นบ้าบิ่นในที่สุด ขณะที่อีกกระแสหนึ่งกล่าวว่า ด้วยความที่ขนมบ้าบิ่นมีที่มาจากขนมโปรตุเกสชื่อ กลชาดาซ เดอ กรูอิงบรา (Queijadas de Coimbra) ซึ่งใช้เนยแข็งเป็นวัตถุดิบ แต่","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%9A%E0%B9%89%E0%B8%B2%E0%B8%9A%E0%B8%B4%E0%B9%88%E0%B8%9920250309.jpg/960px-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%9A%E0%B9%89%E0%B8%B2%E0%B8%9A%E0%B8%B4%E0%B9%88%E0%B8%9920250309.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ยุทธนาสาระขันธ์","licence":"CC BY-SA 4.0","leadFile":"ขนมบ้าบิ่น20250309.jpg","views":3431,"langs":["ms","th"],"langNames":{"ms":"Khanom babin","th":"ขนมบ้าบิ่น"},"sourceLanguage":"th"},{"title":"Khanom bodin","name":"Khanom bodin","country":"Thailand","region":"Muslim community in central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_bodin","ingredients":["wheat flour (or Maida flour)","fresh butter","fresh milk","chicken eggs","sweetened condensed milk","white sugar"],"prepSummary":"ขนมบดิน เป็นเค้กไทยมุสลิมดั้งเดิมที่เชื่อว่ามาจากของหวานโปรตุเกส เช่นเดียวกับของหวานไทยอย่างทองม้วน, ทองหยิบ, ทองหยอด, ฝอยทอง, ลูกชุบ, ขนมหม้อแกง' หรือขนมฝรั่งกุฎีจีน ขนมบดินมีลักษณะคล้ายเค้กเนยสดทั่วไป แต่มีเนื้อสัมผัสที่แน่นกว่าและรสหวานกว่า เนื่องจากทำจากแป้งสาลี (หรือ Maida flour) เนยสด และนมสด","course":"Dessert","views":740,"langs":["ja","th"],"langNames":{"ja":"カノムボーディン","th":"ขนมบดิน"},"sourceLanguage":"th"},{"title":"Khanom bueang","name":"Khanom bueang","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_bueang","ingredients":["Rice flour"],"prepSummary":"ขนมเบื้อง เป็นขนมไทยที่มีมาตั้งแต่สมัยโบราณ เชื่อว่ามีมาตั้งแต่สมัยสุโขทัย มีลักษณะเป็นแผ่นแป้ง ส่วนผสมหลัก คือ แป้งข้าวเจ้า ไข่แดง น้ำปูนใส และน้ำตาลปี๊บ มีไส้รสต่าง ๆ มีหลักฐานกล่าวถึงในคำให้การขุนหลวงหาวัดว่า \"บ้านหม้อปั้นหม้อข้าวหม้อแกงใหญ่เล็ก และกระทะเตาขนมครกขนมเบื้อง\" ขนมเบื้องมีหลายแบบ * ขนมเบื้องแบบไทยดั้งเดิม มีส่วนผสมหลัก ๆ คือ แป้งข้าวเจ้าและกะทิ ปรุงรสด้วยเกลือเท่านั้น ปัจจุบันไม่ค่อยมีใครทำแล้ว * ขนมเบื้องไทยแบบชาววัง โดยทั่วไปมี 2 หน้าคือหน้ากุ้งและหน้าหวาน หน้ากุ้งใช้กุ้งแม่น้ำตัวโตสับละเอียดผสมกับพริกไทยและผักชีตำพร้อมมันกุ้ง นำไปผัดใส่น้ำตาล น้ำปลาหรือเกลือให้หอม ปัจจุบันมัก","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Ang_Thong_%282024%29_-_khanom_bueang_boran_%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%80%E0%B8%9A%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B8%87%E0%B9%82%E0%B8%9A%E0%B8%A3%E0%B8%B2%E0%B8%93.jpg/960px-Ang_Thong_%282024%29_-_khanom_bueang_boran_%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%80%E0%B8%9A%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B8%87%E0%B9%82%E0%B8%9A%E0%B8%A3%E0%B8%B2%E0%B8%93.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Ang_Thong_(2024)_-_khanom_bueang_boran_ขนมเบื้องโบราณ.jpg","views":8592,"langs":["fr","id","ja","jv","ko","th"],"langNames":{"fr":"Khanom bueang","id":"Khanom bueang","ja":"カノム・ブアン","jv":"Khanom bueang","ko":"카놈 브앙","th":"ขนมเบื้อง"},"sourceLanguage":"th"},{"title":"Khanom chak","name":"Khanom chak","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_chak","prepSummary":"ขนมจาก คือของหวานชนิดหนึ่งสำหรับกินเล่น เป็นขนมพื้นบ้านในย่านจังหวัดสมุทรปราการมาก่อน ภายหลังมีขายในระหว่างเทศกาลงานไหว้พระสมุทรเจดีย์ประจำปี แต่ละปีผู้ที่ไปไหว้พระหรือชมงานออกร้านในเทศกาลดังกล่าวมักซื้อเป็นของติดมือไปฝากญาติ ขนมจากทำด้วยแป้งข้าวเหนียว ส่วนมากนิยมใช้ข้าวเหนียวดำ มะพร้าวทึนทึกขูดหยาบ ๆ น้ำตาลมะพร้าว และเกลือเล็กน้อย ที่เรียกว่าขนมจากเพราะเป็นขนมที่ห่อด้วยใบจากสด ที่ได้จากต้นจากซึ่งเป็นพืชในวงศ์ปาล์ม ขึ้นเป็นกออยู่ตามป่าชายเลนและบริเวณริมน้ำเค็ม ขนมนี้ทำให้สุกด้วยการย่างไฟคล้ายการเผาข้าวหลาม แต่ใช้ความร้อนน้อยกว่า","views":972,"langs":["ja","th"],"langNames":{"ja":"カノムチャーク","th":"ขนมจาก"},"sourceLanguage":"th"},{"title":"Khanom chan","name":"Khanom chan","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_chan","prepSummary":"The main ingredients include sugar syrup, coconut milk (Concentrated coconut milk extract), rice flour, arrowroot flour, mung bean flour, a flour blend, pigment / food coloring (often red, used to tint half of the batter), a lubricant (such as oil, used to grease the mold before steaming) The dessert is prepared through a step-by-step process of mixing, layering, and steaming. After cooking the sugar syrup and coconut milk separately, they are allowed to cool. They are then combined with flour to produce a homogeneous batter. After that, the batter is separated into sections; often, one component is left plain while another is colored to produce distinct layers.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/YosriKuihLapis.jpg/960px-YosriKuihLapis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosri at ms.wikipedia","licence":"GFDL","leadFile":"YosriKuihLapis.jpg","views":10243,"langs":["ja","jv","ko","th","uk","zh"],"langNames":{"ja":"カノムチャン","jv":"Khanom chan","ko":"카놈 찬","th":"ขนมชั้น","uk":"Кханом чан","zh":"泰式千层糕"}},{"title":"Khanom farang kudi chin","name":"Khanom farang kudi chin","country":"Thailand","region":"Kudi Chin Community","url":"https://en.wikipedia.org/wiki/Khanom_farang_kudi_chin","ingredients":["Duck egg","Wheat flour","White Sugar"],"prepSummary":"ขนมฝรั่ง หรือเป็นที่รู้จักในชื่อ ขนมฝรั่งกุฎีจีน เป็นขนมไทยอย่างหนึ่ง ที่มีประวัติยาวนานมาตั้งแต่กรุงธนบุรีเป็นราชธานี โดยเป็นขนมที่อยู่คู่กับชุมชนชาวไทยเชื้อสายโปรตุเกส คือ ชุมชนกุฎีจีน ในเขตธนบุรี และชุมชนบ้านเขมร ในเขตดุสิต กรุงเทพมหานคร ซึ่งทั้งสองชุมชนนี้มีตำรับการทำขนมที่แตกต่างกันออกไปเล็กน้อย ในประเทศกัมพูชามีขนมรูปแบบเดียวกัน เรียกว่า นมบารัง (, นํบารำง; ) ซึ่งเชื่อว่าตกทอดมาจากชาวโปรตุเกส","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kudi_Chin_snack_%28001%29.jpg/960px-Kudi_Chin_snack_%28001%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iudexvivorum","licence":"CC0","leadFile":"Kudi_Chin_snack_(001).jpg","views":1991,"langs":["ja","jv","th"],"langNames":{"ja":"カノムファランクディチン","jv":"Khanom farang kudi chin","th":"ขนมฝรั่งกุฎีจีน"},"sourceLanguage":"th"},{"title":"Khanom keson lamchiak","name":"Khanom keson lamchiak","country":"Thailand","region":"central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_keson_lamchiak","ingredients":["Glutinous rice flour","sugar","sugar)"],"prepSummary":"ขนมเกสรลำเจียก เป็นขนมพื้นบ้านที่เป็นเอกลักษณ์ ของจังหวัดอ่างทอง โดยทำจากแป้งข้าวเหนียวผสมน้ำกะทิ ร่อนผ่านตะแรงลงในกะทะร้อน ๆ เป็นแผ่นบาง ม้วนใส่ไส้มะพร้าวขูด กวนกับน้ำตาล ต้องรับประทานตอนร้อน ๆ เนื้อแป้งจะนุ่มลิ้น รสชาติหวาน หอมกลิ่นใบเตย","views":768,"langs":["ja","th"],"langNames":{"ja":"カノムケソーンラムチアック","th":"ขนมเกสรลำเจียก"},"sourceLanguage":"th"},{"title":"Khanom khai","name":"Khanom khai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%84%E0%B8%82%E0%B9%88.jpg/960px-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%84%E0%B8%82%E0%B9%88.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:T.saris","licence":"CC BY-SA 4.0","leadFile":"ขนมไข่.jpg","views":1625,"langs":["th"],"langNames":{"th":"ขนมไข่"}},{"title":"Khanom khai hong","name":"Khanom khai hong","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khai_hong","ingredients":["Glutinous rice flour","rice flour","mung bean filling seasoned with pepper","salt","coconut milk (in sweet versions)"],"prepSummary":"ไข่หงส์ เดิมชื่อ ขนมไข่เหี้ย เป็นของหวาน ที่ทำจากแป้งข้าวเหนียวผสมมันเทศ สอดไส้ด้วย ถั่วเขียวผัดเค็มและมีน้ำตาลเคลือบด้านนอก","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/044tarin9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Skythailand99","licence":"CC BY-SA 4.0","leadFile":"044tarin9.jpg","views":1571,"langs":["ja","th"],"langNames":{"ja":"カノムカイホン","th":"ขนมไข่หงส์"},"sourceLanguage":"th"},{"title":"Khanom khai nok kratha","name":"Khanom khai nok kratha","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khai_nok_kratha","prepSummary":"ขนมไข่เต่า, ขนมไข่นกกระทา, หรือ ขนมไข่ก๊อง เป็นขนมที่ทำจากแป้งข้าวเหนียวผสมมันเทศ ปั้นเป็นลูกเท่าไข่นกกระทา ทอด รสออกไปทางหวานและหอมมันเทศ บางประเภทผสมมันม่วง ส่วนขนมไข่เต่า เป็นขนมทำจากแป้งข้าวเหนียว ทำโดยการห่อไส้ถั่วทองผสมกับมะพร้าวทึนทึกค่อนแก่สับ รสหวาน คลุกกับงาให้เข้ากัน ก่อนที่จะนำไปทอด เป็นขนมที่นิยมมากในอดีตตั้งแต่สมัยสุโขทัย กรุงศรีอยุธยา แม้กระทั่งรัตนโกสินทร์ จนถึงปัจจุบัน หมวดหมู่:โดนัทไทย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%84%E0%B8%82%E0%B9%88%E0%B8%99%E0%B8%81%E0%B8%81%E0%B8%A3%E0%B8%B0%E0%B8%97%E0%B8%B2.jpg/960px-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B9%84%E0%B8%82%E0%B9%88%E0%B8%99%E0%B8%81%E0%B8%81%E0%B8%A3%E0%B8%B0%E0%B8%97%E0%B8%B2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ยุทธนาสาระขันธ์","licence":"CC BY-SA 4.0","leadFile":"ขนมไข่นกกระทา.jpg","views":2839,"langs":["id","ja","ms","th"],"langNames":{"id":"Khanom khai nok kratha","ja":"カノムカイノッククラター","ms":"Telur puyuh (kuih)","th":"ขนมไข่นกกระทา"},"sourceLanguage":"th"},{"title":"Khanom khai pla","name":"Khanom khai pla","country":"Thailand","region":"central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khai_pla","ingredients":["toddy palm","rice flour","white sugar","shredded coconut"],"prepSummary":"カノムカイプラー （ 、 ;原義は「魚卵菓子」）はタイ王国における菓子の一種。珍しく、知名度が高くない菓子と言える。 熟したオウギヤシの実（カノムタンと似ている）、米粉、白砂糖を主たる材料とし、魚卵状に形取られた後水もしくは純粋なシロップで煮られる。十分に煮られると魚卵状を呈したものは表面に浮かび、鍋から取り除かれ、細かく刻まれたココナッツが振りかけられる。 現在、知られている限りにおいては、カノムカイプラーはノンタブリー県クレット島とスパンブリー県サムチュクのサムチュクオールドマーケットだけで作られ、売られている。","views":838,"langs":["ja"],"langNames":{"ja":"カノムカイプラー"},"sourceLanguage":"ja"},{"title":"Khanom khi noo","name":"Khanom khi noo","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khi_noo","prepSummary":"ขนมขี้หนู เป็นขนมไทยโบราณ บ้างเรียก ขนมทราย ทำจากแป้งข้าวเจ้า น้ำเชื่อม โรยหน้าด้วยมะพร้าว การรับประทาน ตักใส่ภาชนะ (จานแบน ๆ) โรยด้วยมะพร้าวแก่ขูดฝอยตามชอบ (ไม่ใช่มะพร้าวซึก) ขนมที่ดีจะต้องเป็นเหมือนเม็ดทรายละเอียด ร่วนซุย ไม่จับเป็นก้อน หวานเล็กน้อย หอมชื่นใจเมื่อทาน","views":973,"langs":["th"],"langNames":{"th":"ขนมขี้หนู"},"sourceLanguage":"th"},{"title":"Khanom kho","name":"Khanom kho","country":"Thailand","region":"Thai rice","url":"https://en.wikipedia.org/wiki/Khanom_kho","ingredients":["Glutinous rice flour","jaggery","shredded coconut"],"prepSummary":"ขนมต้ม เป็นขนมที่มีหลักฐานว่ามีมาตั้งแต่สมัยสุโขทัย เข้ามาพร้อมกับศาสนาพราหมณ์และลัทธิความเชื่อเกี่ยวกับเทพเจ้า โดยเชื่อกันว่าพระพิฆเนศโปรดขนมนี้มาก ครั้งหนึ่งเสวยเข้าไปจนเต็มพุง เมื่อขี่หนูกลับวิมาน ระหว่างทางหนูมาเจองู ตกใจจึงหยุดทันที พระพิฆเนศตกจากหลังหนู พุงแตก พระพิฆเนศเสียดายขนมจึงกอบเข้าใส่พุงใหม่แล้วเอาซากงูที่ตีตายแล้วมาพันพุงไว้ แล้วจึงกลับไปวิมาน ต่อมาได้มีบทบาทสำคัญในพิธีบวงสรวงเทวดา ในพิธีกรรมต่าง ๆ เช่น ยกเสาเอก ตั้งศาลพระภูมิ ในประเพณีสู่ขอแต่โบราณในบางท้องที่ใช้ขนมต้มด้วย ดังมีเพลงพวงมาลัยร้องเล่นว่า ขนมต้มขาวนั้น ใช้แป้งข้าวเหนียวปั้นเป็นก้อนกลม ใส่ไส้น้ำตาลหม้อ ลงไปต้มให้สุก","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Khanom_tom.JPG/960px-Khanom_tom.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Khanom_tom.JPG","views":5066,"langs":["ms","th"],"langNames":{"ms":"Kuih bronok","th":"ขนมต้ม"},"sourceLanguage":"th"},{"title":"Khanom khuai ling","name":"Khanom khuai ling","country":"Thailand","region":"eastern Thailand","url":"https://en.wikipedia.org/wiki/Khanom_khuai_ling","ingredients":["Glutinous rice flour","sugar","black sesame seeds","shredded coconut"],"prepSummary":"ขนมควยลิง เป็นขนมชนิดหนึ่งของไทยที่มีถิ่นกำเนิดในจังหวัดจันทบุรี ชื่อขนมควยลิงมาจากการที่มีรูปร่างคล้ายองคชาตของลิงแสมในป่าชายเลนในท้องถิ่น มีประวัติยาวนานกว่า 100 ปีแล้ว","views":1263,"langs":["ja","lo","th"],"langNames":{"ja":"カノムクアイリン","lo":"ຂະໜົມໂຄຍລີງ","th":"ขนมควยลิง"},"sourceLanguage":"th"},{"title":"Khanom krok","name":"Khanom krok","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_krok","prepSummary":"ขนมครก เป็นขนมไทยโบราณชนิดหนึ่ง ทำจากแป้งน้ำตาลและกะทิ แล้วเทลงบนเตาหลุม เวลาจะรับประทานต้องแคะออกมาเป็นแผ่นวงกลม แล้วมักวางประกบกันตอนรับประทาน เป็นขนมของไทยที่มีมาตั้งแต่โบราณ อาหารที่คล้ายกันนี้ยังพบในพม่า (เรียกว่า โมก หลีน-มะย้า แปลว่า ขนมผัว-เมีย), ลาว (เรียกว่า ขนมคก), กัมพูชา (เรียกว่า หนมกร๊วก), เวียดนาม (เรียกว่า บั๊ญข็อต), บังคลาเทศ, อินเดียใต้ (เรียกว่า ปัดดูหรือปานิยาราม) และอินโดนีเซีย (เรียกว่า เซอราบี) ในปี พ.ศ. 2569 ขนมครกได้รับการโหวตให้เป็นขนมหวานไทยยอดนิยมอันดับหนึ่งจากเว็บไซต์เทสแอตลาส","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Khanom_Krok.jpg/960px-Khanom_Krok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Boonlert","licence":"CC0","leadFile":"Khanom_Krok.jpg","views":12382,"langs":["ja","jv","lo","pl","th"],"langNames":{"ja":"カノムクロック","jv":"Khanom khrok","lo":"ເຂົ້າໜົມຄົກ","pl":"Khanom khrok","th":"ขนมครก"},"sourceLanguage":"th"},{"title":"Khanom krok bai toei","name":"Khanom krok bai toei","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_krok_bai_toei","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Khanom_Krok_Bai_Toey_two.jpg/960px-Khanom_Krok_Bai_Toey_two.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Exit002","licence":"CC BY-SA 4.0","leadFile":"Khanom_Krok_Bai_Toey_two.jpg","views":2157},{"title":"Khanom la","name":"Khanom la","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_la","prepSummary":"ขนมลา เป็นขนมหวานพื้นบ้านของทางภาคใต้ ของประเทศไทย ซึ่งทำมาจากแป้งข้าวเจ้า เป็นขนมสำคัญหนึ่งในห้าชนิดที่ใช้สำหรับจัดเพื่อนำไป ถวายพระสงฆ์ในงานประเพณีบุญสารทเดือนสิบ ซึ่งเป็นงานบุญประเพณีที่สำคัญของจังหวัดในภาคใต้ ประจำจังหวัด นครศรีธรรมราช โดยอุทิศส่วนกุศลให้แก่บรรพบุรุษที่ล่วงลับ ขนมลาปรุงขึ้นเพื่อเป็นเสมือนแพรพรรณเสื้อผ้า ปัจจุบันขนมลามีจำหน่ายตลอด ทั้งปี ไม่ปรุงเฉพาะในเทศกาลอย่างที่เคยปฏิบัติมา ขนมลามี 2 ชนิดคือลาเช็ดและลากรอบ ขนมลาเช็ดจะใช้น้ำมันน้อย โรยแป้งให้หนา เมื่อสุกพับเป็นครึ่งวงกลมหรือสี่เหลี่ยม รูปร่างเหมือนแห ลากรอบ นำลาเช็ดมาโรยน้ำตาลแล้วนำไปตากแดด ในปัจจุบันมีการทำลากรอบแบบใหม่","views":1111,"langs":["th"],"langNames":{"th":"ขนมลา"},"sourceLanguage":"th"},{"title":"Khanom met khanun","name":"Khanom met khanun","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_met_khanun","ingredients":["Dehulled cooked bean","Egg yolks","sugar","coconut milk"],"prepSummary":"ขนมเม็ดขนุน เป็นขนมไทยโบราณ มีต้นกำเนิดตั้งแต่สมัยอยุธยา และเป็นขนมหนึ่งใน 9 ขนมมงคล สำหรับงานแห่ขันหมาก งานบุญ งานมงคลอื่น ๆ และของว่าง ทำจากถั่วเลาะเปลือกปั้นเป็นรูปทรงรีคล้ายเม็ดขนุน ชุบไข่แดงแล้วนำไปหยอดในน้ำเชื่อมเข้มข้นจนมีสีเหลืองนวลคล้ายสีทอง มีรสหวาน ขนมเม็ดขนุนเป็นขนมไทยที่ได้รับอิทธิพลจากวัฒนธรรมของชาวโปรตุเกสที่เข้ามาพำนักในสยามหลัง พ.ศ. 2059 รัชกาลสมเด็จพระรามาธิบดีที่ 2 เชื่อว่าชาวสยามในขณะนั้นดัดแปลงวิธีการทำขนมกลายเป็นขนมประจำชาติของตนโดยใช้ไข่ น้ำตาล เป็นส่วนผสมหลักซึ่งเป็นวัฒนธรรมของชาวโปรตุเกส ส่วนหม่อมราชวงศ์ถนัดศรี สวัสดิวัตน์ อธิบายว่า ท้าวทองกีบม้า (มารี กีมาร์) ซึ่งเป็น","views":978,"langs":["ms","th"],"langNames":{"ms":"Butir nangka emas","th":"ขนมเม็ดขนุน"},"sourceLanguage":"th"},{"title":"Khanom mo kaeng","name":"Khanom mo kaeng","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_mo_kaeng","ingredients":["flour","coconut milk","eggs","palm sugar","shallots"],"prepSummary":"ขนมหม้อแกง หรือ ขนมกุมภมาศ เป็นขนมไทยชนิดหนึ่ง สร้างสรรโดยท้าวทองกีบม้า หรือ มารี กีมาร์ ส่วนประกอบ ในการทําคือ ไข่ แป้ง และกะทิ เป็นส่วนประกอบสําคัญนำผสมกันในถาดตามสัดส่วน เป็นขนมที่มีแพร่หลายตั้งแต่สมัยอยอยุธยาตอนปลายจนมาถึงรัตนโกสินทร์ตอนกลาง จะมีให้ชิมกันก็เฉพาะเมืองหลวงหรือหัวเมืองใหญ่ ปัจจุบันมีการใส่ ถั่วเขียว และหอมเจียวมาผสม ที่ต้องนำถั่วเขียวมาผสมก็เพราะเป็นการลดต้นทุนเพื่อให้ชาวบ้านที่ห่างไกลและมีทรัพย์น้อยได้กินบ้างแม้จะไม่เหมือนในหัวเมือง ก็ยังใช้วัตถุดิบที่มีอยู่ในพื้นบ้านมาเป็นส่วนประกอบแทน เพราะในสมัยก่อน ตามหัวเมืองใหญ่หรือกรุงเทพจะไม่มีขนมหม้อแกงที่ใส่ถั่วเลย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Mo_kaeng.jpg/960px-Mo_kaeng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Mo_kaeng.jpg","views":6399,"langs":["ja","jv","th","uk"],"langNames":{"ja":"カノムモーゲーン","jv":"Khanom mo kaeng","th":"ขนมหม้อแกง","uk":"Кханом мо каєнг"},"sourceLanguage":"th"},{"title":"Khanom namdokmai","name":"Khanom namdokmai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_namdokmai","prepSummary":"ขนมน้ำดอกไม้ หรือ ขนมชักหน้า เป็นขนมไทยชนิดหนึ่ง ส่วนผสมหลักคือแป้งข้าวเจ้า แป้งมันสำปะหลัง และนํ้าเชื่อมที่มีกลิ่นหอมของดอกมะลิ ขนมน้ำดอกไม้โดดเด่นจากการใส่สีโดยใช้วัสดุจากธรรมชาติ เช่น ใบเตยใช้ให้สีเขียว ดอกอัญชันใช้ให้สีฟ้า เป็นต้น","views":869,"langs":["ja","th"],"langNames":{"ja":"カノムナムドークマイ","th":"ขนมน้ำดอกไม้"},"sourceLanguage":"th"},{"title":"Khanom nuan haeo","name":"Khanom nuan haeo","country":"Thailand","region":"Upper central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_nuan_haeo","ingredients":["Chufa flour","sugar","water","coconut milk","palm sugar"],"course":"Dessert","views":575},{"title":"Khanom phing","name":"Khanom phing","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_phing","ingredients":["Tapioca flour","coconut milk","egg yolk"],"prepSummary":"ขนมผิง เป็นขนมไทยชนิดหนึ่ง ทำมาจากแป้งผสมกับน้ำตาลทรายกับไข่แดงและกะทิ แล้วนำไปอบด้วยไฟบนและไฟล่างจนกรอบ มีรูปร่างแบนคล้ายไข่แมงมุม มีสีเหลืองนวล ขนมผิงมีต้นกำเนิดมาจากอาหารโปรตุเกส โดยหญิงลูกครึ่งโปรตุเกส-ญี่ปุ่นชื่อว่า มารี กีมาร์ ที่เกิดในอาณาจักรอยุธยา หลังจากที่ทหารญี่ปุ่นชุดแรกได้เข้ามาเป็นทหารอาสาในรัชสมัยของสมเด็จพระนารายณ์มหาราช ไม่นาน มารี กีมาร์ ก็ได้เข้ารับราชการในตำแหน่งหัวหน้าห้องเครื่องต้น และได้ชื่อในภาษาไทยว่า \"ท้าวทองกีบม้า\" ได้สอนการทำขนมหวาน อาทิ ทองหยอด, ฝอยทอง และอีกหลาย ๆ อย่างให้กับผู้ที่ทำงานอยู่ใกล้ชิด และจากนั้นก็ได้กลายมาเป็นขนมไทยหลากหลายอย่างรวมถึงขนมผิงด้วย","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%9C%E0%B8%B4%E0%B8%87.jpg/960px-%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%9C%E0%B8%B4%E0%B8%87.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ยุทธนาสาระขันธ์","licence":"CC BY-SA 4.0","leadFile":"ขนมผิง.jpg","views":1933,"langs":["ja","th","uk","uz"],"langNames":{"ja":"カノムピン","th":"ขนมผิง","uk":"Кханом пхінг","uz":"Khanom phing"},"sourceLanguage":"th"},{"title":"Khanom sai bua","name":"Khanom sai bua","country":"Thailand","region":"central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_sai_bua","ingredients":["Stem lotuses","rice flour","tapioca flour","thick coconut milk","shredded ripe coconut","white sugar (or palm sugar)","salt","pure water"],"views":580},{"title":"Khanom sane chan","name":"Khanom sane chan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_sane_chan","views":847,"langs":["ja"],"langNames":{"ja":"カノムサネーチャン"}},{"title":"Khanom Si Thuai","name":"Khanom Si Thuai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_Si_Thuai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Khanom_Si_Thuai.jpg/960px-Khanom_Si_Thuai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Siripitch Chaiyabutra","licence":"CC0","leadFile":"Khanom_Si_Thuai.jpg","views":642},{"title":"Khanom sot sai","name":"Khanom sot sai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_sot_sai","prepSummary":"ขนมสอดไส้ หรือ ขนมใส่ไส้ เป็นขนมไทยโบราณชนิดหนึ่ง ที่ชื่อนี้เพราะได้ห่อใส่ไส้ด้วยใบตองแล้วมีเตี่ยวคาด (เตี่ยวก็คือทางมะพร้าว) ห่อเป็นทรงสูง ไส้มีรสชาติเค็มมันด้วยหน้ากะทิ สำหรับตัวแป้งที่หุ้มใช้ทั้งแป้งข้าวเหนียวขาวและแป้งข้าวเหนียวดำ และยังมีอีกชื่อว่า ขนมสามไฟ คือการทำให้สุก 3 ครั้ง ไฟที่ 1 เป็นการกวนไส้ ไฟที่ 2 คือการนำกะทิมากวน และไฟที่ 3 คือการนำทั้งสองมาห่อใส่ในใบตอง แล้วจึงนำไปนึ่ง ขนมสอดไส้มักนิยมใช้เป็นขนมในพิธีขันหมากในสมัยโบราณ โดยเฉพาะพิธีงานหมั้นที่มีการแห่ขันหมากเพื่อไปสู่ขอเจ้าสาว จะจัดอยู่ในขันหมากโท ร่วมกับขนมอื่น ๆ อีก 8 ชนิด ซึ่งถือเป็นการแสดงถึงความอุดมสมบูรณ์และเป็นสิริมงค","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Khanom_sai_sai_-_Chiang_Mai_-_2017-07-10_%28002%29.jpg/960px-Khanom_sai_sai_-_Chiang_Mai_-_2017-07-10_%28002%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iudexvivorum","licence":"CC0","leadFile":"Khanom_sai_sai_-_Chiang_Mai_-_2017-07-10_(002).jpg","views":3065,"langs":["ja","ms","th"],"langNames":{"ja":"カノムソートサイ","ms":"Tepung bungkus","th":"ขนมสอดไส้"},"sourceLanguage":"th"},{"title":"Khanom tan","name":"Khanom tan","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_tan","ingredients":["Toddy palm","coconut milk","rice flour","sugar"],"prepSummary":"Khanom tan is made using a similar technique to the steamed dessert khanom kluay, the key difference being that khanom tan requires the batter to be fermented to achieve a spongy texture. Khanom tan is made from coconut milk, rice flour, a raising agent and toddy palm fruit (palm sugar).","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b0/7129tarin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Skythailand99","licence":"CC BY-SA 4.0","leadFile":"7129tarin.jpg","views":4283,"langs":["jv","th"],"langNames":{"jv":"Khanom tan","th":"ขนมตาล"}},{"title":"Khanom thang taek","name":"Khanom thang taek","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_thang_taek","prepSummary":"ขนมถังแตก เป็นขนมไทยอย่างหนึ่ง ลักษณะคล้ายแพนเค้กที่มีลักษณะคล้ายขนมเบื้อง แต่มีขนาดใหญ่กว่าและนุ่มกว่าขนมเบื้อง ขนมถังแตกเป็นอาหารว่างที่เป็นเอกลักษณ์ของไทยในงานวัด เมื่อก่อนคนทั่วไปจะหาได้ตามงานวัดเท่านั้น ปัจจุบันสามารถหาซื้อได้ตามตลาดท้องถิ่นหรือริมถนน ขนมถังแตกทำจากแป้งข้าวเจ้าและกะทิ (บางสูตรอาจผสมไข่) ราดด้วยมะพร้าวขูด น้ำตาล และงา บางครั้งก็อาจประกอบด้วยเครื่องโรยหน้าชนิดอื่น เช่น เนื้อหวาน กระเทียม พริกไทย นอกจากนี้ยังมีสูตรที่ใส่น้ำใบเตยเพื่อให้มีสีเขียวและมีกลิ่นหอม","views":1096,"langs":["ja","th"],"langNames":{"ja":"カノムタンテーク","th":"ขนมถังแตก"},"sourceLanguage":"th"},{"title":"Khanom thian","name":"Khanom thian","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_thian","prepSummary":"ขนมเทียน หรือ ขนมนมสาว ทางภาคเหนือเรียกว่า ขนมจ็อก ทางภาคใต้เรียกว่า ขนมเถ้าเป้า ส่วนภาษาอีสานเรียกว่า ขนมหมก อีสานใต้จะเรียกว่าหนมบอต เป็นขนมที่ทำจากแป้งข้าวเหนียว มีไส้ ห่อด้วยใบตองเป็นทรงสามเหลี่ยมหรือทรงพีระมิด ไส้ทำด้วยถั่วทองนึ่ง พริกไทย เกลือ และน้ำตาลทราย ผัดให้เข้ากัน เป็นขนมที่นิยมใช้ในงานบุญ โดยเฉพาะเทศกาลสงกรานต์ แต่เดิมมีไส้มะพร้าวและไส้ถั่วเขียว แต่ในปัจจุบันมีการดัดแปลงไส้ออกไปหลากหลายมาก ขนมเทียนมีกล่าวไว้ในกาพย์เห่ชมเครื่องคาวหวานของพระบาทสมเด็จพระพุทธเลิศหล้านภาลัยว่า เหตุที่เรียกว่าขนมเทียน สันนิษฐานว่าเป็นเพราะเนื้อแป้งของขนมเทียนมีลักษณะเนียนเป็นมันคล้ายเนื้อของเทียน ในภาษ","views":1869,"langs":["ha","th"],"langNames":{"ha":"Khanom Tian","th":"ขนมเทียน"},"sourceLanguage":"th"},{"title":"Khanom thuai","name":"Khanom thuai","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_thuai","ingredients":["Rice flour","coconut milk","sugar"],"prepSummary":"ขนมถ้วย หรือ ขนมถ้วยตะไล เป็นขนมไทยที่ทำจากแป้งข้าวเจ้า กะทิ และน้ำตาล นึ่งในถ้วยตะไลซึ่งเป็นถ้วยกระเบื้องเล็ก ๆ ชนิดหนึ่ง ใส่ใบเตยและราดด้วยน้ำกะทิอีกครั้ง บางครั้งอาจผสมเกลือหรือไข่ ย่านที่ขายและพบเห็นขนมถ้วยที่ได้บ่อยที่สุดแห่งหนึ่งในกรุงเทพมหานครคือตลาดนางเลิ้งในเขตป้อมปราบศัตรูพ่าย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Khanom_thuay.jpg/960px-Khanom_thuay.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul_012","licence":"CC BY-SA 3.0","leadFile":"Khanom_thuay.jpg","views":5412,"langs":["jv","ms","th"],"langNames":{"jv":"Khanom thuai","ms":"Khanom thuai","th":"ขนมถ้วย"},"sourceLanguage":"th"},{"title":"Khanom Tokyo","name":"Khanom Tokyo","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khanom_Tokyo","ingredients":["Eggs","wheat flour","sugar","fresh milk","baking soda"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Khanom-Tokyo-01.jpg/960px-Khanom-Tokyo-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes","licence":"CC BY-SA 2.0","leadFile":"Khanom-Tokyo-01.jpg","views":4042,"langs":["id","ja","ko","ms","th"],"langNames":{"id":"Khanom Tokyo","ja":"カノム・トーキョー","ko":"카놈 도쿄","ms":"Khanom Tokyo","th":"ขนมโตเกียว"}},{"title":"Khanom wong","name":"Khanom wong","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khanom_wong","ingredients":["แป้งข้าวเหนียว","กะทิ","น้ำตาลปี๊บ"],"prepSummary":"ขนมวง บางแห่งเรียก ขนมหีควาย เป็นขนมไทยชนิดหนึ่ง ตัวขนมรูปวงกลมมีรูตรงกลางคล้ายกับกำไลหรือโดนัท ทำจากแป้งข้าวเหนียว ผสมกับกะทิ น้ำตาลปี๊บ นวดจนเป็นเนื้อเดียวกัน แล้วปั้นเป็นวงกลมก่อนนำไปทอดในน้ำมัน (ในอดีตใช้น้ำมันปลา) จนตัวขนมมีสีเหลืองทอง โดยชื่อ \"หีควาย\" มาจากการนำตอกมาร้อยขนมให้เป็นพวง จนตัวขนมมีรูปเป็นวงรี คล้ายกับอวัยวะเพศของควายตัวเมีย จึงได้ชื่อนี้มา ในประเทศพม่า มีอาหารลักษณะเดียวกันขนมของชาวไทใหญ่ เรียกว่า เข้ามูนข่วย เป็นรูปวงกลมมีรูตรงกลางคล้ายกำไลหรือโดนัท ทำจากแป้งข้าวเหนียวนวดกับน้ำและมะพร้าวขูด นำไปคลุกกับงาขาวแล้วต่อให้เป็นวงกลม ทอดในน้ำมันให้สุก พอขนมเย็นลงจึงนำไปชุบน้ำตาลอ้อ","views":720,"langs":["ms","th"],"langNames":{"ms":"Khanom wong","th":"ขนมวง"},"sourceLanguage":"th"},{"title":"Khao mak","name":"Khao mak","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khao_mak","ingredients":["Usually white rice","glutinous rice"],"prepSummary":"Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi., tetapi tidak menutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri mikro, kecil, dan menengah. Tapai yang sering ditemukan ialah Tapai singkong dan tapai ketan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Tapai_pulut_2.jpg/960px-Tapai_pulut_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CyberTroopers","licence":"CC BY-SA 4.0","leadFile":"Tapai_pulut_2.jpg","views":1015,"langs":["es","fr","hi","id","it","ja","jv","ms","sr"],"langNames":{"es":"Tapai","fr":"Tapai","hi":"तपाई","id":"Tapai","it":"Tapai (gastronomia)","ja":"タパイ","jv":"Tapé","ms":"Tapai","sr":"Тапаи"},"sourceLanguage":"id"},{"title":"Khao niao sangkhaya","name":"Khao niao sangkhaya","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khao_niao_sangkhaya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Khao_niao_sangkhaya.JPG/960px-Khao_niao_sangkhaya.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Khao_niao_sangkhaya.JPG","views":2643,"langs":["ms"],"langNames":{"ms":"Khao niao sangkhaya"}},{"title":"Khao tom","name":"Khao tom","country":"Thailand","region":"Laos","url":"https://en.wikipedia.org/wiki/Khao_tom","ingredients":["Sticky rice","banana leaves","coconut milk"],"prepSummary":"ข้าวต้มมัด หรือ ข้าวต้มผัด ข้าวต้มมัดอีกชนิดหนึ่งเรียก ข้าวต้มลูกโยน เป็นขนมที่ใช้ในเทศกาลออกพรรษา ห่อด้วยใบพ้อหรือยอดมะพร้าวเป็นรูปรี ข้างในเป็นข้าวเหนียวผสมถั่วดำไม่มีไส้ ผูกเข้าด้วยกันเป็นพวงแล้วนำไปต้ม ส่วน ข้าวต้มมัดไต้ เป็นข้าวต้มที่ห่อแล้วมัดให้มีลักษณะเหมือนไต้ที่ใช้จุดไฟ ไส้เป็นถั่วทองโขลกกับรากผักชี กระเทียม พริกไทย ใส่หมู มันหมู ปรุงรสด้วยเกลือ น้ำ น้ำตาลทราย ห่อด้วยใบตองเป็นแท่ง มัดเป็นเปลาะ 4-5 เปลาะ แล้วนำไปต้ม บางท้องที่ใช้เป็นขนมไหว้เจ้าในเทศกาลตรุษจีนและสารทจีนด้วย ในปี พ.ศ. 2557 กรมส่งเสริมวัฒนธรรม (สวธ.) ในสังกัดกระทรวงวัฒนธรรม ได้ขึ้นทะเบียนข้าวต้มมัดให้เป็นมรดกทางวัฒนธรรมท","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/8/85/Lao_cuisine_khaotom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Picklish at English Wikipedia","licence":"Public domain","leadFile":"Lao_cuisine_khaotom.jpg","views":9209,"langs":["it","jv","pa","pt","th","uk"],"langNames":{"it":"Khao tom mat","jv":"Khao tom","pa":"ਖਾਓ ਤੋਮ","pt":"Khao tom","th":"ข้าวต้มมัด","uk":"Кхао том"},"sourceLanguage":"th","originClaims":["Laos","Thailand"]},{"title":"Khrongkhraeng krop","name":"Khrongkhraeng krop","country":"Thailand","url":"https://en.wikipedia.org/wiki/Khrongkhraeng_krop","prepSummary":"ครองแครงกรอบ เป็นขนมไทยเก่าแก่ ส่วนผสมหลักคือ แป้ง ไข่ไก่ เกลือ น้ำตาล น้ำมันพืช พริกไทย กระเทียม พริก รากผักชี น้ำตาล ทำโดยการทอดแป้งข้าวสาลี ครองแครงกรอบมีกลิ่นหอมของผักชีและกระเทียมรู้สึกได้ถึงรสของพริกไทย มีความเผ็ดร้อนเล็กน้อย เมื่อปี พ.ศ.2496 ตามที่บันทึกไว้ใน ตำราของหวาน 200 ชนิดของ พวง บุนนาค เรียก ขนมคลางแคลง","views":850,"langs":["ja","th"],"langNames":{"ja":"クローンクレーングロープ","th":"ครองแครงกรอบ"},"sourceLanguage":"th"},{"title":"Kleeb lamduan","name":"Kleeb lamduan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kleeb_lamduan","ingredients":["flour"],"prepSummary":"กลีบลำดวน หรือ ดอกลำดวน เป็นขนมไทยชนิดหนึ่ง ทำจากแป้งสาลีนวดเคล้ากับน้ำตาลและน้ำมัน ปั้นเป็นดอก 3 กลีบ มีเกสรกลมตรงกลาง (อย่างดอกลำดวน) แล้วอบหรือผิง เป็นขนมมงคลที่ใช้ในงานแต่งงาน","course":"dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Thai_%E0%B8%A5%E0%B8%B3%E0%B8%94%E0%B8%A7%E0%B8%99_cookies.JPG/960px-Thai_%E0%B8%A5%E0%B8%B3%E0%B8%94%E0%B8%A7%E0%B8%99_cookies.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heron2","licence":"CC BY-SA 3.0","leadFile":"Thai_ลำดวน_cookies.JPG","views":1444,"langs":["hy","th"],"langNames":{"hy":"Քլիբ Լամդուան","th":"กลีบลำดวน"},"sourceLanguage":"th"},{"title":"Kluai buat chi","name":"Kluai buat chi","country":"Thailand","url":"https://en.wikipedia.org/wiki/Kluai_buat_chi","ingredients":["bananas","coconut milk","sugar","salt"],"prepSummary":"กล้วยบวชชี เป็นขนมหวานไทยชนิดหนึ่ง ส่วนประกอบหลักของกล้วยบวชชีประกอบด้วย กล้วยน้ำว้า มะพร้าวหรือน้ำกะทิ ในสมัยก่อนคนไทยนิยมใช้กะทิเป็นส่วนประกอบของอาหารจึงทำให้เกิดเมนูนี้ ปัจจุบันสามารถใช้กล้วยไข่แทนได้ ชาวอีสานสมัยก่อนนิยมทำกล้วยบวชชีเพื่อรับประทานกันภายในครอบครัวหลังจากทำงานการเกษตร ทำไร่อย่างเหน็ดเหนื่อยโดยใช้วัตถุดิบจากกล้วยภายในบ้านของตนเอง นอกจากนี้ยังนำกล้วยบวดชีไปทำบุญที่วัด ใช้รับแขกที่มาบ้าน งานขึ้นบ้านใหม่หรือตามประเพณีต่าง ๆ สาเหตุที่ชื่อ กล้วยบวชชี เพราะสีจะค่อนข้างขาว จึงเปรียบได้กับเครื่องแต่งกายของชี","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Kluai_buat_chi.jpg/960px-Kluai_buat_chi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"Kluai_buat_chi.jpg","views":3534,"langs":["ja","jv","ms","th","uk"],"langNames":{"ja":"グルアイブアットチー","jv":"Kluai buat chi","ms":"Pengat pisang","th":"กล้วยบวชชี","uk":"Клуаї буат чі"},"sourceLanguage":"th"},{"title":"Krayasat","name":"Krayasat","country":"Thailand","url":"https://en.wikipedia.org/wiki/Krayasat","prepSummary":"กระยาสารท (/กระยาสาด/) เป็นขนมไทย ทำจากถั่ว งา ข้าวคั่ว และน้ำตาล มักทำกันมากในช่วงสารทไทย แรม 15 ค่ำ ปลายเดือน 10 และบางท้องถิ่นนิยมรับประทานกับกล้วยไข่ มีกล่าวถึงในนิราศเดือนว่า ขนมกระยาสารทเป็นขนมโบราณ มีความพิเศษตรงที่เป็นขนมสำหรับงานบุญประเพณีของไทย เรียกได้ว่าเป็นขนมที่มีประเพณี และวันเวลาเป็นของตัวเองชัดเจนมากเลยทีเดียว จนอาจจะทำให้หลายคนนึกสงสัยขึ้นมาได้ ว่าทำไมขนมกระยาสาทรหอมหวานที่เป็นแพเหนียว ๆ นี้ จึงมีความสำคัญมากเสียจนต้องจัดพิธีทำบุญด้วยขนมกระยาสารท แม้ขนมกระยาสารทจะเป็นขนมไทยที่มีมาตั้งแต่สมัยกรุงสุโขทัย แต่รากศัพท์ของคำว่าสารทจริง ๆ แล้วเป็นคำในภาษาอินเดีย มีความหมายว่า ฤดูใบไ","views":1174,"langs":["th"],"langNames":{"th":"กระยาสารท"},"sourceLanguage":"th"},{"title":"Krop khem","name":"Krop khem","country":"Thailand","url":"https://en.wikipedia.org/wiki/Krop_khem","ingredients":["Wheat flour"],"prepSummary":"กรอบเค็ม เป็นขนมไทยชนิดหนึ่ง ลักษณะคล้ายครองแครง แต่เนื้อนุ่มกว่า โดยทั่วไปมีลักษณะเป็นแผ่นรูปสี่เหลี่ยมขนมเปียกปูน แต่มีความแตกต่างกันไปโดยขึ้นอยู่กับผู้ทำ ส่วนผสมได้แก่ แป้งสาลี ไข่ น้ำ น้ำมันพืช น้ำตาล พริกไทย เกลือ รากผักชี และกระเทียม","views":520,"langs":["ja","ms","th"],"langNames":{"ja":"グロープケム","ms":"Krop khem","th":"กรอบเค็ม"},"sourceLanguage":"th"},{"title":"Kue bangkit","name":"Kue bangkit","country":"Indonesia","region":"Southeast Asia (Brunei","url":"https://en.wikipedia.org/wiki/Kue_bangkit","ingredients":["Sago or tapioca starch","coconut milk","egg"],"prepSummary":"Kue bangkit adalah sebuah kue kering di Malaysia dan Indonesia yang terbuat dari tepung sagu. Kue tersebut adalah salah satu kue Melayu tradisional yang banyak diasosiasikan dengan Johor, Malaysia. Istilah \"bangkit\" merujuk kepada fakta bahwa kue tersebut melebar dua kali lipat usai dipanggang. Kue tersebut memiliki beragam warna, dari putih, kekuningan sampai cokelat, tergantung pada bahan tambahan.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Kue_bangkit.JPG/960px-Kue_bangkit.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Kue_bangkit.JPG","views":5796,"langs":["es","hy","id","jv","ko","ms","uk"],"langNames":{"es":"Kue bangkit","hy":"Կուե բանգկիտ","id":"Kue bangkit","jv":"Kuwé bangkit","ko":"쿠이 방킷","ms":"Kuih bangkit","uk":"Куе Бангкіт"},"sourceLanguage":"id"},{"title":"Kue cucur","name":"Kue cucur","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Kue_cucur","ingredients":["Rice flour","sugar","coconut milk"],"prepSummary":"Kue cucur adalah penganan yang terbuat dari adonan tepung beras dan gula (merah), kemudian digoreng. Penganan ini tidak hanya ada di Indonesia, tetapi terdapat juga di Malaysia, Thailand, dan Brunei. Asal-usul penganan cucur belum diketahui secara pasti, tetapi penganan ini telah terdokumentasi dalam Serat Centini yang diterbitkan pada abad ke-18M. Kue ini terbuat dari tepung beras dan gula jawa atau gula aren yang digoreng. Kue Cucur memiliki bentuk yang cenderung tebal menggembung seperti gunung di bagian tengah dan tipis di bagian pinggirannya. Selain warnanya yang khas, bentuk kue cucur pu","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Kue_Cucur.jpg/960px-Kue_Cucur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"Attribution","leadFile":"Kue_Cucur.jpg","views":5457,"langs":["id","ja","jv","ms","th"],"langNames":{"id":"Kue cucur","ja":"チュチュール","jv":"Kuwé cucur","ms":"Kuih cucur","th":"ขนมฝักบัว"},"sourceLanguage":"id","originClaims":["Indonesia","Malaysia","Thailand"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"La tiang","name":"La tiang","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/La_tiang","ingredients":["Egg","pork","shrimp","roasted peanuts","shallot","pepper","garlic","coriander"],"prepSummary":"ล่าเตียง เป็นอาหารว่างชนิดหนึ่งของไทย มีลักษณะเป็นแพตาข่ายรูปทรงสี่เหลี่ยมคล้ายเตียง แพตาข่ายทำจากไข่ห่อไส้กุ้ง หมูสับในลักษณะพอดีคำ ล่าเตียงเป็นอาหารโบราณที่ปรากฏอยู่ในพระราชนิพนธ์ในพระบาทสมเด็จพระพุทธเลิศหล้านภาลัย กาพย์เห่เรือชมเครื่องคาวหวาน ความว่า \"ล่าเตียงคิดเตียงน้อง นอนเตียงทองทำเมืองบน ลดหลั่นชั้นชอบกล ยลอยากนิทรคิดแนบนอน\" ล่าเตียงปรากฏในพระราชนิพนธ์นี้เช่นเดียวกับหรุ่มซึ่งมีลักษณะคล้ายกัน หม่อมหลวงเนื่อง นิลรัตน์ กล่าวไว้ว่า หรุ่ม ห่อด้วยไข่ทอดเป็นแผ่นบาง ๆ ส่วน ล่าเตียงนั้นทำยากกว่าเพราะต้องทำไข่เป็นตารางแล้วนำมาห่อไส้ ล่าเตียงยังปรากฏใน แม่ครัวหัวป่าก์ เขียนโดยเปลี่ยน ภาสกรวงศ์ ซึ","course":"Snack","views":779,"langs":["th","vi"],"langNames":{"th":"ล่าเตียง","vi":"La tiang"},"sourceLanguage":"th"},{"title":"Luk chup","name":"Luk chup","country":"Thailand","url":"https://en.wikipedia.org/wiki/Luk_chup","prepSummary":"ลูกชุบ เป็นขนมไทยชนิดหนึ่งทำด้วยถั่วเขียวบดกวนปั้นเป็นรูปร่างต่าง ๆ ระบายสี แล้วนำไปชุบวุ้นให้สวยงาม สีที่ใช้ทำลูกชุบนั้นนอกจากระบายลงบนถั่วเขียวกวนที่ปั้นแล้ว ยังใส่สีลงในถั่วกวนโดยตรงได้อีก เช่น * สีเหลือง สำหรับขนมที่จะปั้นเป็นผลมะปรางใช้ฟักทองนึ่งแล้วยีละเอียดผสมในถั่วกวน * สีแสด เช่นผลมะเขือเทศสีดา ใช้มะละกอสุกยีละเอียดผสมในถั่วกวน * สีชมพู เช่น ชมพู่แก้มแหม่ม ใช้หัวบีทรูทต้มยีละเอียดกรองแต่น้ำผสมในถั่วกวน * สีแดง เช่นผลเชอรี่ ใช้หัวบีทรูทเช่นกัน แต่ใส่ให้มากขึ้น * สีเขียว เช่น พุทรา มะยม ชมพู่เขียว ใช้ใบเตยหั่นละเอียดกรองเอาแต่น้ำ * สีน้ำตาล เช่น ผลลำไย ละมุด ใช้ผงโกโก้ร่อน ผสมในถั่วกวน ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/154_-_khanom_luk_chup.jpg/960px-154_-_khanom_luk_chup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"154_-_khanom_luk_chup.jpg","views":21635,"langs":["ar","cs","id","ja","jv","ko","th","vi"],"langNames":{"ar":"لوك تشوب","cs":"Luk chup","id":"Luk chup","ja":"ルークチュップ","jv":"Luk chup","ko":"룩춥","th":"ลูกชุบ","vi":"Luk chup"},"sourceLanguage":"th"},{"title":"Mamuang kuan","name":"Mamuang kuan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Mamuang_kuan","ingredients":["Mango"],"prepSummary":"มะม่วงกวน, ส้มแผ่น หรือ ส้มลิ้ม เป็นขนมทานเล่นอีกชนิดหนึ่งประเภทที่ได้รับความนิยมมาก มีลักษณะเป็นแผ่นบาง ๆ ค่อนข้างใส สีออกเหลืองหรือน้ำตาลอมเหลือง มีความเหนียวพอสมควร ทำเป็นรูปวงกลม ดอกไม้ หรือ ม้วนเป็นเกลียว เป็นต้น การทำมะม่วงกวนถือเป็นหนึ่งในวิธีการถนอมอาหารที่มีมาตั้งแต่สมัยโบราณ หลักการถนอมอาหารโดยการกวนนั้นมีหลักดังนี้คือ นำเอาผลไม้ที่สุกแล้วมาฝานเอาแต่เนื้อ เคี่ยวผสมรวมกับน้ำตาล จากนั้นกวนไปเรื่อยๆจนเนื้อข้นและเหนียวดี แล้วเทใส่กล่องแช่ใว้ 1 คืน เตรียมถาดรองด้วยแผ่นพลาสติก ตักเนื้อมะม่วงหยอดลงไปประมาณ 1 ช้อน ใช้หลังช้อนเกลี่ยเป็นแผ่นกลมบางๆ นำไปตากแดดจัดๆประมาณ 3-4 ชั่วโมง หรือดูให้แห้","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/%E0%B8%A1%E0%B8%B0%E0%B8%A1%E0%B9%88%E0%B8%A7%E0%B8%87%E0%B8%81%E0%B8%A7%E0%B8%99.jpg/960px-%E0%B8%A1%E0%B8%B0%E0%B8%A1%E0%B9%88%E0%B8%A7%E0%B8%87%E0%B8%81%E0%B8%A7%E0%B8%99.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ยุวดี ชื่นจิต","licence":"Public domain","leadFile":"มะม่วงกวน.jpg","views":997,"langs":["ja","ms","th"],"langNames":{"ja":"マムアングアン","ms":"Mamuang kuan","th":"มะม่วงกวน"},"sourceLanguage":"th"},{"title":"Mamuang nampla wan","name":"Mamuang nampla wan","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mamuang_nampla_wan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Mamuang_nam_pla_wan.jpg/960px-Mamuang_nam_pla_wan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pavel from Sydney, AU","licence":"CC BY 2.0","leadFile":"Mamuang_nam_pla_wan.jpg","views":1260,"langs":["ja"],"langNames":{"ja":"マムアンナンプラーワーン"}},{"title":"Mango sticky rice","name":"Mango sticky rice","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mango_sticky_rice","ingredients":["Sticky rice","mango","coconut milk"],"prepSummary":"Desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar and mangoes. To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar then heated without boiling.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Mango_sticy_rice_%283859549574%29.jpg/960px-Mango_sticy_rice_%283859549574%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dennis Wong from Hong Kong, Hong Kong","licence":"CC BY 2.0","leadFile":"Mango_sticy_rice_(3859549574).jpg","views":92969,"langs":["ar","as","es","fa","fr","hi","id","it","ja","jv","ko","lo","ms","pt","sr","te","th","tl","uk","vi","zh"],"langNames":{"ar":"أرز أنبج لزج","as":"আমৰ সৈতে আঠাজাতীয় চাউল","es":"Arroz glutinoso con mango","fa":"برنج چسبناک انبه","fr":"Mango sticky rice","hi":"आम चिपचिपा चावल","id":"Ketan mangga","it":"Khao niao mamuang","ja":"カオニャオ・マムアン","jv":"Ketan pelem","ko":"카오 니아오 마무앙","lo":"ເຂົ້າໜຽວໝາກມ່ວງ","ms":"Pulut mangga","pt":"Khao niao mamuang","sr":"Лепљиви пиринач са мангом","te":"మామిడి స్టిక్కీ రైస్","th":"ข้าวเหนียวมะม่วง","tl":"Puto maya","uk":"Липкий рис з манго","vi":"Xôi xoài","zh":"芒果糯米饭"}},{"title":"Namtan pan","name":"Namtan pan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Namtan_pan","views":933},{"title":"Nine auspicious Thai desserts","name":"Nine auspicious Thai desserts","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nine_auspicious_Thai_desserts","prepSummary":"Sembilan hidangan penutup bertuah Thailand atau dalam bahasa Inggris disebut Nine auspicious Thai desserts merupakan serangkaian hidangan penutup tradisional dalam budaya Thailand. Umumnya serangkaian kue ini disajikan dalam berbagai upacara adat dalam budaya Thailand seperti acara penahbisan, acara pernikahan, pesta ulang tahun, sampai selamatan pindah rumah. Sebagian besar nama hidangan ini diawali dengan kata Thong ( ini artinya emas dalam budaya Thailand merupakan bahan berharga melambangkan kebaikan, kekayaan, dan kemakmuran. Sebagian besar hidangan penutup ini terbuat dari kuning tel","views":3577,"langs":["id","jv"],"langNames":{"id":"Sembilan hidangan penutup bertuah Thailand","jv":"Sanga panganan panutup Thailand"},"sourceLanguage":"id"},{"title":"O-aew","name":"O-aew","country":"Thailand","url":"https://en.wikipedia.org/wiki/O-aew","prepSummary":"O-aew originated from aiyu jelly, an ingredient in Hokkien Chinese cuisine, and was introduced to Phuket by Hokkien immigrants who settled there during the boom in the tin mining industry from the mid-19th to early 20th centuries. While the jelly is found today in various locations with significant Hokkien diaspora such as Taiwan and Singapore, the variety found in Phuket was most influenced by nearby Penang, in Malaysia. Several well-known vendors in Phuket's Old Town have sold o-aew as a family business over multiple generations. The dessert's main ingredient is the jelly made from seeds of the o-aew plant.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/O-aew_%28comparison%29.jpg/960px-O-aew_%28comparison%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Original photographs: Peerapat Wimolrungkarat (Abhisit Vejjajiva on Flickr) Derivative work: Paul_012","licence":"CC BY-SA 3.0","leadFile":"O-aew_(comparison).jpg","views":4366,"langs":["th","zh"],"langNames":{"th":"โอ้เอ๋ว","zh":"普吉愛玉冰"}},{"title":"Pumpkin-coconut custard","name":"Pumpkin-coconut custard","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Pumpkin-coconut_custard","ingredients":["Coconut custard","pumpkin or kabocha"],"prepSummary":"สังขยา หรือที่เรียกในภาษามลายูว่า เซอรีกายาหรือกายา (; ; ภาษาจีนฮกเกี้ยน: 咖吔 ka-iā) เป็นขนมนึ่งทำจากกะทิและน้ำตาล พบในเอเชียตะวันออกเฉียงใต้หลายประเทศ","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Sangkhaya_fak_thong.JPG/960px-Sangkhaya_fak_thong.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Sangkhaya_fak_thong.JPG","views":4938,"langs":["ar","es","jv","km","ms","sv","th","vi"],"langNames":{"ar":"كسترد اليقطين وجوز الهند","es":"Sankya lapov","jv":"Custard waluh klapa","km":"សង់ខ្យាល្ពៅ","ms":"Sekaya labu","sv":"Sangkhaya","th":"สังขยา (อาหารนึ่ง)","vi":"Sữa trứng bí đỏ dừa"},"sourceLanguage":"th"},{"title":"Sago with coconut milk","name":"Sago with coconut milk","country":"Myanmar","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Sago_with_coconut_milk","prepSummary":"サクーナムカティ（ ; ; ）とは、ミャンマーとタイで食べられている菓子であり、サゴとココナッツミルクを主たる材料とする。この料理では里芋、さつまいも、ココナッツ、とうもろこし、バナナなど多くのトッピングを飾りとして用いることがある 。似たような菓子は他の東南アジア諸国にも存在し、ベトナムにおけるチェーに類似している。","views":3863,"langs":["id","ja","ms"],"langNames":{"id":"Sagu santan","ja":"サクーナムカティ","ms":"Sagu gumpal"},"sourceLanguage":"ja","originClaims":["Myanmar","Thailand"]},{"title":"Sarim (dessert)","name":"Sarim (dessert)","country":"Thailand","url":"https://en.wikipedia.org/wiki/Sarim_(dessert)","prepSummary":"ซ่าหริ่ม หรือ ซาหริ่ม เป็นขนมไทยประเภทหนึ่งมีลักษณะเป็นเส้นที่มักมีหลายสีและรับประทานกับน้ำกะทิโดยมีรสชาติหอมมันและมีกลิ่นใบเตยอีกด้วย ซ่าหริ่มมีขายอยู่ตามตลาดทั่วไปในประเทศไทยและเป็นที่นิยมเป็นอย่างมาก นิยมรับประทานกันในช่วงฤดูร้อน มักรับประทานโดยเติมน้ำเชื่อมและน้ำแข็ง ส่วนผสมสำคัญมีแป้งถั่วเขียว น้ำลอยดอกมะลิ น้ำตาลทราย น้ำใบเตยคั้น และน้ำกะทิ ปัจจุบันส่วนผสมอาจเปลี่ยนเล็กน้อย เช่น ใช้สีสังเคราะห์แทนสีธรรมชาติ และใช้แป้งสำเร็จรูปที่หาซื้อได้ง่าย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Rear_Palace_Sarim_-_2017-02-25_%28001%29.jpg/960px-Rear_Palace_Sarim_-_2017-02-25_%28001%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iudexvivorum","licence":"CC0","leadFile":"Rear_Palace_Sarim_-_2017-02-25_(001).jpg","views":1310,"langs":["th","zh"],"langNames":{"th":"ซ่าหริ่ม","zh":"Sarim"},"sourceLanguage":"th"},{"title":"Sarong (food)","name":"Sarong (food)","country":"Thailand","url":"https://en.wikipedia.org/wiki/Sarong_(food)","ingredients":["minced pork or chicken","misua or thin noodles","eggs"],"prepSummary":"สร่ง เป็นอาหารว่างชนิดหนึ่งของไทย ทำจากเนื้อหมูหรือไก่สับละเอียดคลุกเคล้ากับเครื่องปรุงรสปั้นเป็นก้อนกลม พันด้วยเส้นมี่สั้ว แล้วนำไปทอดจนสีเหลือง หน้าตาคล้ายลูกตะกร้อ รับประทานคู่กับน้ำจิ้ม สร่งเกิดขึ้นในยุครัตนโกสินทร์ แต่เดิมเป็นอาหารชาววังเพราะขณะนั้นมี่สั้วมีราคาแพง โดยชาวบ้านแต่ก่อนจะทำสร่งโดยใช้เนื้อไก่แทนเนื้อหมู ใช้ไข่ไก่แทนมี่สั้ว ซึ่งหาได้ง่ายและราคาถูกกว่า บ้างก็ใช้เนื้อปลาสับด้วยแต่ไม่เป็นที่นิยม สร่งประกอบไปด้วย เนื้อหมูหรือเนื้อไก่สับละเอียด กระเทียม รากผักชี น้ำปลา พริกไทย ไข่ไก่ และมี่สั้ว เบื้องต้นนำกระเทียม รากผักชี และพริกไทยโขลกจนละเอียด จากนั้นนำเครื่องที่โขลกไปคลุกเคล้ากั","course":"snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Sukhothai_-_Thai_snack_%22sarong%22_%E0%B8%AB%E0%B8%A1%E0%B8%B9%E0%B9%82%E0%B8%AA%E0%B8%A3%E0%B9%88%E0%B8%87_%28%E0%B8%AA%E0%B8%A3%E0%B9%88%E0%B8%87%29_%282025%29_-_img_02.jpg/960px-Sukhothai_-_Thai_snack_%22sarong%22_%E0%B8%AB%E0%B8%A1%E0%B8%B9%E0%B9%82%E0%B8%AA%E0%B8%A3%E0%B9%88%E0%B8%87_%28%E0%B8%AA%E0%B8%A3%E0%B9%88%E0%B8%87%29_%282025%29_-_img_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Sukhothai_-_Thai_snack_\"sarong\"_หมูโสร่ง_(สร่ง)_(2025)_-_img_02.jpg","views":481,"langs":["th"],"langNames":{"th":"สร่ง"},"sourceLanguage":"th"},{"title":"Thai money bag","name":"Thai money bag","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thai_money_bag","prepSummary":"ถุงทอง เป็นอาหารเรียกน้ำย่อยไทยโบราณ ซึ่งเป็นส่วนหนึ่งของอาหารชาววัง ผู้คนมักจะมอบถุงทองซึ่งมีลักษณะเป็นขนมในช่วงเทศกาลปีใหม่เพื่อให้มีเงินหรือทอง เนื่องจากนามของถุงทองเป็นมงคล สมัยก่อนนิยมเลี้ยงในโอกาสสำคัญ เช่น งานแต่งงาน แต่ปัจจุบันนิยมเลี้ยงในงานเลี้ยงทั่วไปหรืองานเลี้ยงโต๊ะจีน","views":2688,"langs":["th"],"langNames":{"th":"ถุงทอง"},"sourceLanguage":"th"},{"title":"Thapthim krop","name":"Thapthim krop","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thapthim_krop","ingredients":["Water chestnut","Coconut milk"],"prepSummary":"ทับทิมกรอบ เป็นขนมไทยที่สามารถรับประทานได้ทุกฤดูกาล นิยมมากที่สุดในฤดูร้อน รับประทานแล้วหอมหวานเย็นอร่อยชื่นใจคลายร้อนได้ดี ประกอบด้วยเม็ดทับทิมกรอบสีแดงและเม็ดทับทิมกรอบสีชมพู เมื่อเคี้ยวแล้วกรอบมันด้วยรสชาติของแห้ว มีน้ำเชื่อมที่ทำจากน้ำตาลทราย ลอยด้วยดอกมะลิ มีกะทิสดจากการคั้นมะพร้าว น้ำแข็งบดละเอียดหรือน้ำแข็งทุบให้เป็นเม็ดเล็ก ๆ รวมทั้งมีการแต่งกลิ่นให้หอมจากน้ำเชื่อมลอยดอกไม้ หรือใช้กะทิอบควันเทียน ทำให้มีรสชาติอร่อย และมีกลิ่นหอมชื่นใจเพิ่มขึ้นอีกประการ","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f9/%E0%B8%97%E0%B8%B1%E0%B8%9A%E0%B8%97%E0%B8%B4%E0%B8%A1%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Isriya Paireepairit from Sheffield, United Kingdom","licence":"CC BY 2.0","leadFile":"ทับทิมกรอบ.jpg","views":13833,"langs":["ja","jv","ms","th"],"langNames":{"ja":"タプティムグロープ","jv":"Thapthim krop","ms":"Butir delima","th":"ทับทิมกรอบ"},"sourceLanguage":"th"},{"title":"Thong ek","name":"Thong ek","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Thong_ek","ingredients":["eggs"],"prepSummary":"ทองเอก คือขนมไทยที่มีส่วนผสมของแป้งสาลี น้ำตาล ไข่แดง และกะทิ กวนจนข้น แล้วนำใส่แม่พิมพ์ให้ได้รูปตามที่ต้องการ จากนั้นจึงแคะออกจากแม่พิมพ์ แล้วนำมาอบด้วยเทียนอบ","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Dara_Thong2.jpg/960px-Dara_Thong2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Potapt","licence":"CC BY-SA 4.0","leadFile":"Dara_Thong2.jpg","views":1935,"langs":["ja","jv","th"],"langNames":{"ja":"トーンエーク","jv":"Thong èk","th":"ทองเอก"},"sourceLanguage":"th"},{"title":"Thong muan","name":"Thong muan","country":"Thailand","region":"Thai egg","url":"https://en.wikipedia.org/wiki/Thong_muan","ingredients":["rice flour","sugar","eggs","shredded coconut","black sesame"],"prepSummary":"The ingredients are mixed together and placed on a Thong Muan mold pan. The cookies are then baked, and turned once during cooking. The cookies are then rolled before being removed from the pan.","course":"dessert","views":2613,"langs":["hy","th","uk","zh"],"langNames":{"hy":"Տոնգ մուան","th":"ทองม้วน","uk":"Тон муан","zh":"泰國捲"}},{"title":"Thong muan sot","name":"Thong muan sot","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thong_muan_sot","views":669},{"title":"Thong yip","name":"Thong yip","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Thong_yip","ingredients":["Eggs"],"prepSummary":"ทองหยิบ (, โตรชัชดัชกัลดัช) เป็นขนมโปรตุเกสที่เผยแพร่ในประเทศไทยในสมัยกรุงศรีอยุธยาโดยท้าวทองกีบม้า จนเป็นที่แพร่หลายมาจนถึงปัจจุบัน ทำจากไข่แดงตีให้จนฟู ก่อนนำไปหยอดลงในน้ำเชื่อมเดือดเพื่อทำให้สุก เมื่อสุกแล้วจึงนำมาจับจีบ ใส่ถ้วยตะไล ปัจจุบัน มักใช้เป็นของหวานในงานมงคลต่าง ๆ เช่น งานมงคลสมรส งานขึ้นบ้านใหม่ ฯลฯ","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Thong_yib.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"MicPrs","licence":"CC BY 3.0","leadFile":"Thong_yib.jpg","views":3535,"langs":["ja","jv","ms","th","uk"],"langNames":{"ja":"トーンイップ","jv":"Thong yip","ms":"Mas sejemput","th":"ทองหยิบ","uk":"Тон їп"},"sourceLanguage":"th"},{"title":"Thong yot","name":"Thong yot","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Thong_yot","ingredients":["eggs"],"prepSummary":"ทองหยอด (, โอวุชมอลึชดืออาไวรู) เป็นขนมโปรตุเกส มีถิ่นกำเนิดจากเมืองอาไวรู (Aveiro) เมืองชายฝั่งทางตะวันตกเฉียงเหนือของประเทศโปรตุเกส ทำจากแป้งผสมกับไข่แดงและน้ำ หยอดลงในน้ำเดือดเคี่ยวกับน้ำตาล เมื่อแป้งสุกจะเป็นเม็ดคล้ายหยดน้ำ มีสีเหลืองทอง ทองหยอดเข้ามาเผยแพร่ในประเทศไทยในสมัยกรุงศรีอยุธยา โดยท้าวทองกีบม้า ในรัชกาลสมเด็จพระนารายณ์มหาราช","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/%E0%B8%82%E0%B8%99%E0%B8%A1%E0%B8%97%E0%B8%AD%E0%B8%87%E0%B8%AB%E0%B8%A2%E0%B8%AD%E0%B8%94.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Praewdu","licence":"CC BY-SA 4.0","leadFile":"ขนมทองหยอด.jpg","views":3411,"langs":["id","ja","ms","th","uk"],"langNames":{"id":"Thong yot","ja":"トーンヨート","ms":"Buah tanjung","th":"ทองหยอด","uk":"Тон йот"},"sourceLanguage":"th"},{"title":"Thua khiao tom namtan","name":"Thua khiao tom namtan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Thua_khiao_tom_namtan","ingredients":["ถั่วเขียว","น้ำ","น้ำตาลกรวดหรือน้ำตาลทรายแดง"],"views":1360,"langs":["ja","ko","th","vi","zh"],"langNames":{"ja":"トゥアキアオトムナムターン","ko":"투아 키아오 똠 남딴","th":"ถั่วเขียวต้มน้ำตาล","vi":"Chè đậu xanh","zh":"绿豆汤"}},{"title":"Khai khrop","name":"Khai khrop","country":"Thailand","region":"Songkhla","url":"https://en.wikipedia.org/wiki/Khai_khrop","ingredients":["Duck egg yolks in brine"],"prepSummary":"ไข่ครอบ เป็นการถนอมอาหารของทางภาคใต้โดยเฉพาะบริเวณลุ่มทะเลสาบสงขลา เป็นการถนอมไข่ด้วยเกลือแบบเดียวกับไข่เค็มแต่มีวิธีต่างกัน ซึ่งเกิดจากการนำไข่ขาวมาย้อมแหหรืออวนที่ทำจากด้ายดิบเพื่อให้ใช้งานได้นานขึ้น ไข่แดงที่เหลือจึงนำมาแปรรูป โดยใส่ไข่แดงกลับลงไปในเปลือกไข่ โดยใช้ไข่แดง 2 ฟองต่อเปลือกไข่ 1 ฟอง เหยาะเกลือลงไป แล้วเอาเปลือกไข่อีกอันมาครอบ ทิ้งไว้หนึ่งคืนจึงนำไปนึ่ง ไข่ครอบที่นึ่งแล้ว นำมาปรุงอาหารได้หลายวิธี เช่นนำไปยำ ไข่ครอบนิยมทำจากไข่เป็ดมากกว่าเพราะชาวประมงใช้ไข่ขาวของไข่เป็ดในการย้อมด้ายดิบ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Modern_method.jpg/960px-Modern_method.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sodsai 1","licence":"CC BY-SA 4.0","leadFile":"Modern_method.jpg","views":1194,"langs":["ja","jv","th"],"langNames":{"ja":"カイ・クロープ","jv":"Khai khrop","th":"ไข่ครอบ"},"sourceLanguage":"th","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hmong cuisine","name":"Hmong cuisine","country":"Thailand","region":"Hmong","url":"https://en.wikipedia.org/wiki/Hmong_cuisine","prepSummary":"Yia Vang founded Vinai in 2024 and ran a popular restaurant called Union Hmong Kitchen in Minneapolis, Minnesota. Hmongtown Marketplace in Saint Paul, Minnesota, serves a variety of Hmong-style foods.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG/960px-B%E1%BA%AFc_H%C3%A0_Sunday_market%2C_Vietnam_-_20131027-15.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Truth'soutthere","licence":"CC BY-SA 3.0","leadFile":"Bắc_Hà_Sunday_market,_Vietnam_-_20131027-15.JPG","views":15991,"langs":["th","vi"],"langNames":{"th":"อาหารม้ง","vi":"Ẩm thực H'Mông"}},{"title":"Diane's Place","name":"Diane's Place","country":"United States","region":"Hmong","url":"https://en.wikipedia.org/wiki/Diane's_Place","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Diane%27s_Place-logo.jpg/960px-Diane%27s_Place-logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Diane's_Place-logo.jpg","views":2239,"notFood":"a restaurant"},{"title":"Hmongtown Marketplace","name":"Hmongtown Marketplace","country":"Thailand","region":"Hmong","url":"https://en.wikipedia.org/wiki/Hmongtown_Marketplace","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Hmongtown_Marketplace_East_Building_close.jpg/960px-Hmongtown_Marketplace_East_Building_close.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pingnova","licence":"CC0","leadFile":"Hmongtown_Marketplace_East_Building_close.jpg","views":4275,"notFood":"a business"},{"title":"Larb","name":"Larb","country":"Laos","region":"Isan","url":"https://en.wikipedia.org/wiki/Larb","ingredients":["Meat (chicken","beef","duck","turkey","pork","or fish)"],"prepSummary":"ລາບ ຖືວ່າເປັນອາຫານພື້ນເມືອງຂອງລາວ ທີ່ມີລົດຊາດ ແລະ ເອກະລັກສະເພາະ ເຊິ່ງຢູ່ຄົວຄົນລາວຕັ້ງແຕ່ອາດີດ ຈົນເຖິງປັດຈຸບັນ. ເປັນທີ່ຮູ້ຈັກສໍາລັບລົດຊາດທີ່ເຜັດແລະປະສົມກົມກຽວ, ເຂົ້າກັນໄດ້ດີຖ້າກິນກັບ ເຂົ້າຫນຽວ ແລະ ຕຳໝາກຮຸ່ງ. ລາບປະກອບມີຊີ້ນບົດ, ມັກຈະເປັນຊີ້ນຫມູ, ໄກ່, ຊີ້ນງົວ, ເປັດ, ຫຼືປາ, ປຸງລົດຊາດດ້ວຍໝາກນາວ, ນ້ໍາປາ, ເຂົ້າຂົ້ວ, ແລະ ມີຫມາກເຜັດປົ່ນເພີ່ມຄວາມຮ້ອນ. ລາບມີຕົ້ນກຳເນີດມາຈາກປະເທດລາວ ແລະ ເປັນອາຫານທີ່ຢູ່ຄູ່ກັບຄົນລາວ ແລະ ມີຄວາມເປັນມາເປັນເວລາດົນນານ ແລະ ເປັນເອກະລັກບໍ່ຄືກັບປະເທດອື່ນ, ເວລາຈັດງານສໍາຄັນຕ່າງໆ ເຊັ່ນ: ແຕ່ງດອງ, ງານລ້ຽງ, ຂຶ້ນເຮືອນໃໝ່, ສູ່ຂວັນ ແລະ ອື່ນໆ. ມັນ​ໄດ້​ມີ​ອິດ​ທິ​ພົນ​ອາ​ຫານ​ຂອງ​ພາກ​ພື້ນ​ທີ່​ໃກ້​","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/LaoFood_LarbNeua.JPG/960px-LaoFood_LarbNeua.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"LaoFood_LarbNeua.JPG","views":63149,"langs":["ar","az","bn","ca","cs","es","fr","hy","id","it","ja","jv","ko","lo","pl","ru","th","tl","uk","uz","vi","zh"],"langNames":{"ar":"لارب","az":"Lab","bn":"লার্ব","ca":"Lap","cs":"Larb","es":"Larb","fr":"Lap (cuisine)","hy":"Լաբ","id":"Larb","it":"Larb","ja":"ラープ (料理)","jv":"Larb","ko":"랍","lo":"ລາບ","pl":"Larb","ru":"Лаб","th":"ลาบ","tl":"Laab","uk":"Ларб","uz":"Lab (taom)","vi":"Lạp","zh":"腊普"},"sourceLanguage":"lo"},{"title":"Vinai (restaurant)","name":"Vinai (restaurant)","country":"United States","region":"Hmong","url":"https://en.wikipedia.org/wiki/Vinai_(restaurant)","views":1002,"notFood":"a restaurant"},{"title":"Ant eggs","name":"Ant eggs","country":"Thailand","region":"Isan","url":"https://en.wikipedia.org/wiki/Ant_eggs","prepSummary":"ไข่มดแดง หมายถึงไข่และดักแด้ของมดแดง (Oecophylla smaragdina) โดยจะนำมาเป็นวัตถุดิบสำหรับประกอบอาหารในภาคพื้นเอเชียตะวันออกเฉียงใต้ โดยเฉพาะในประเทศไทย และประเทศลาว เพราะให้โปรตีนสูง ให้รสชาติมันและเปรี้ยว สัมผัสแตกดังเป๊าะในปาก นิยมใช้เป็นส่วนประกอบของแกง ไข่เจียว ยำ หรือนำไปคั่ว นอกจากนี้ยังมีไข่มดอีกชนิดหนึ่งที่สามารถบริโภคได้ เรียกว่า แมงมัน โดยไข่ของแมงมันนี้จะอยู่ใต้พื้นดิน และเป็นที่นิยมในแถบภาคเหนือของประเทศไทย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ants_Eggs_Market_Thailand.jpg/960px-Ants_Eggs_Market_Thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bertrand Man","licence":"CC BY 2.0","leadFile":"Ants_Eggs_Market_Thailand.jpg","views":15770,"langs":["ar","cs","th","vi"],"langNames":{"ar":"بيض النمل","cs":"Mravenčí vajíčka","th":"ไข่มดแดง","vi":"Trứng kiến"},"sourceLanguage":"th"},{"title":"Bamboo shoot salad","name":"Bamboo shoot salad","country":"Thailand","region":"Isan","url":"https://en.wikipedia.org/wiki/Bamboo_shoot_salad","prepSummary":"Salad rebung (,, ;, ;, ) adalah hidangan tradisional Lao / Timur laut Thailand (Isan). Hidangan ini adalah hidangan populer, sering dijual bersama dengan somtam di Thailand, dan memiliki rasa asam, asin dan pedas dari jeruk nipis, saus ikan, cabai kering dan beras panggang. Selain rebung, bahan khasnya juga menggunakan rempah-rempah lokal seperti yanang (Tiliacora triandra), serai phak phaeo (Polygonum odoratum). Hidangan ini secara tradisional dimakan bersama dengan nasi ketan hangat dan ayam panggang (kai yang).","views":2215,"langs":["bn","id","vi"],"langNames":{"bn":"বাঁশ কুচি সালাদ","id":"Salad rebung","vi":"Gỏi măng"},"sourceLanguage":"id"},{"title":"Kai yang","name":"Kai yang","country":"Laos","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kai_yang","prepSummary":"A whole chicken is often halved and pounded flat. It is marinated and then grilled over a low heat on a charcoal flame for a long time, but is not cooked to be burnt or dry. The marinade typically includes fish sauce, garlic, turmeric, coriander root (cilantro), and white pepper.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Gaiyangtaladdonwai06.jpg/960px-Gaiyangtaladdonwai06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heinrich Damm (User:Hdamm, Hdamm at de.wikipedia.org)","licence":"CC BY 2.0","leadFile":"Gaiyangtaladdonwai06.jpg","views":9110,"langs":["ar","de","es","fa","ja","ko","th"],"langNames":{"ar":"طبق كاي يانغ","de":"Gai yang","es":"Kai yang","fa":"کای یانگ","ja":"ガイ・ヤーン","ko":"삥 까이","th":"ไก่ย่าง"}},{"title":"Limnocharis flava","name":"Limnocharis flava","country":"Thailand","region":"Isan","url":"https://en.wikipedia.org/wiki/Limnocharis_flava","prepSummary":"ตาลปัตรฤๅษี (ชื่อวิทยาศาสตร์: Limnocharis flava (L.) Buchenau) หรือ ผักพาย หรือ ผักคันจอง ของอีสาน มีชื่อพื้นเมืองอื่นได้แก่ บอนจีน นางกวัก หรือ ตาลปัตรยายชี เป็นไม้น้ำที่พบบริเวณนาข้าว และบริเวณที่มีน้ำขัง ลำต้นเหง้าฝังจมอยู่ในโคลนเจริญเป็นต้น บางครั้งมีไหลสั้น ๆ จำนวนมาก ใบเป็นใบเดี่ยว รูปร่างกลมรี ยาว 15-18 ซม. กว้าง 12 ซม. มีก้านใบงอกยื่นอยู่เหนือผิวน้ำก้านใบยาวประมาณ 30 ซม. ก้านใบสีเขียวอ่อนเป็นเหลี่ยม แผ่นใบใหญ่และแผ่นคล้ายใบ ตาลปัตรดอกเป็นดอกช่อแบบร่ม มีดอกย่อย 7-10 ดอก กลีบดอกสีเหลืองอ่อนหลุดร่วงง่ายเส้นผ่าศูนย์กลางของดอกย่อย ประมาณ 1.5 ซม.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Limnocharis_flava_HabitusFlower_BotGardBln0906.jpg/960px-Limnocharis_flava_HabitusFlower_BotGardBln0906.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Limnocharis_flava_HabitusFlower_BotGardBln0906.jpg","views":7568,"langs":["bn","cs","es","hr","id","ja","jv","ms","pl","ru","sv","th","tr","uk","vi","zh"],"langNames":{"bn":"হলদেপানা","cs":"Žabníkovka žlutá","es":"Limnocharis flava","hr":"Limnocharis flava","id":"Genjer","ja":"キバナオモダカ","jv":"Gènjèr","ms":"Pokok Keladi Senduk","pl":"Limnocharis żółty","ru":"Лимнохарис жёлтый","sv":"Limnocharis flava","th":"ตาลปัตรฤๅษี","tr":"Limnocharis flava","uk":"Limnocharis flava","vi":"Kèo nèo","zh":"黄花蔺"},"sourceLanguage":"th","notFood":"a taxon"},{"title":"Sai krok Isan","name":"Sai krok Isan","country":"Thailand","region":"Thai sausages","url":"https://en.wikipedia.org/wiki/Sai_krok_Isan","prepSummary":"Isan sausage consists of ground fatty pork mixed with cooked glutinous rice (sticky rice). The main ingredients include garlic, salt, and sometimes additional herbs for flavor. Fresh pork with a good balance of meat and fat is commonly used in traditional recipes. The preparation of Isan sausage involves mixing the minced pork with rice seasonings, then the stuffing the mixture into cleaned animal intestines and tied into round pieces. The sausages are fermented for 3 – 4 days until they have a sour taste, which occurs naturally when lactic acid bacteria break down the sugars in the rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Sai_krok_Isan.jpg/960px-Sai_krok_Isan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vee Satayamas","licence":"CC BY 2.0","leadFile":"Sai_krok_Isan.jpg","views":9258,"langs":["ja","jv","ko","th","vi"],"langNames":{"ja":"サイクロークイーサーン","jv":"Sai krok isan","ko":"사이 끄록","th":"ไส้กรอกอีสาน","vi":"Sai krok Isan"}},{"title":"Soi ju","name":"Soi ju","country":"Thailand","region":"Isan","url":"https://en.wikipedia.org/wiki/Soi_ju","prepSummary":"The preparation of Soi Ju begins with the selection of very fresh raw meat or offal, typically obtained shortly after slaughter. Freshness is a critical factor, as the dish is consumed without cooking. The meat is commonly rinsed with clean water to remove blood and surface impurities, and it is handled with care throughout the process to minimize contamination. The meat is then sliced into small, bite-sized pieces using a sharp knife. Cutting technique plays an important role in the final texture of the dish, as slicing against the grain can improve tenderness and make the meat easier to chew.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/%E0%B9%80%E0%B8%99%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B8%A7%E0%B8%B1%E0%B8%A7%E0%B8%94%E0%B8%B4%E0%B8%9A.jpg/960px-%E0%B9%80%E0%B8%99%E0%B8%B7%E0%B9%89%E0%B8%AD%E0%B8%A7%E0%B8%B1%E0%B8%A7%E0%B8%94%E0%B8%B4%E0%B8%9A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wittayawatfirst","licence":"CC BY-SA 4.0","leadFile":"เนื้อวัวดิบ.jpg","views":1764,"langs":["th"],"langNames":{"th":"ซอยจุ๊"}},{"title":"Suea rong hai","name":"Suea rong hai","country":"Thailand","region":"Isan","url":"https://en.wikipedia.org/wiki/Suea_rong_hai","prepSummary":"เสือร้องไห้ เป็นชื่อของอาหารประเภทกับแกล้ม โดยใช้เนื้อวัวบริเวณส่วนอกที่อ่อนนุ่มมีมันปนเล็กน้อย แล่เป็นชิ้นหนาตามยาว หมักด้วยซอสปรุงรส ย่างด้วยไฟอ่อน ๆ นำมาหั่นให้พอดีคำ เวลารับประทานจิ้มด้วยน้ำจิ้มหรือแจ่ว","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Suea_rong_hai.jpg/960px-Suea_rong_hai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Suea_rong_hai.jpg","views":10606,"langs":["fr","jv","ms","th"],"langNames":{"fr":"Tigre qui pleure","jv":"Suea rong hai","ms":"Harimau menangis","th":"เสือร้องไห้"},"sourceLanguage":"th"},{"title":"Khanom chin","name":"Khanom chin","country":"Thailand","region":"Central Thailand","url":"https://en.wikipedia.org/wiki/Khanom_chin","ingredients":["Rice"],"prepSummary":"ขนมจีน เป็นอาหารคาวชนิดหนึ่ง ทำด้วยแป้งเป็นเส้นกลม ๆ คล้าย เส้นหมี่ กินกับน้ำยา น้ำพริก เป็นต้น อาหารชนิดนี้ ภาษาไทยถิ่นเหนือเรียก \"ขนมเส้น\" ภาษาอีสานเรียก \"ข้าวปุ้น\" และภาษาไทยถิ่นใต้เรียก \"หนมจีน\"","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Khanom_Chin_-_Thai_rice_noodles.JPG/960px-Khanom_Chin_-_Thai_rice_noodles.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Mattes","licence":"Public domain","leadFile":"Khanom_Chin_-_Thai_rice_noodles.JPG","views":13046,"langs":["fa","it","ja","jv","ko","th"],"langNames":{"fa":"کانوم چین","it":"Khanom chin","ja":"カノム・ジーン","jv":"Khanom chin","ko":"카놈 찐","th":"ขนมจีน"},"sourceLanguage":"th"},{"title":"Kaeng khae","name":"Kaeng khae","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kaeng_khae","ingredients":["Vegetables","chicken","frog","fish or snails"],"prepSummary":"แกงแค ภาษาล้านนาว่า แก๋งแค เป็นอาหารไทยภาคเหนือ ประเภทแกง อาจกินกับข้าวสวย หรือข้าวเหนียว ทางภาคเหนือใช้ผักท้องถิ่นหรือตามฤดูกาล ไม่นิยมใช้ผักที่มีเมือกลื่นหรือเปื่อยง่ายมาทำ แกงแคจะเติมน้ำเล็กน้อยเพราะมีน้ำจากผักอยู่แล้ว จะเรียกชื่อแกงแคตามชนิดของเนื้อสัตว์ที่นำมาเป็นส่วนผสมนั้น เช่น แกงแคไก่ แกงแคกบ แกงแคจิ๊นงัว แกงแคปลาแห้ง","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Kaeng_khae-963.JPG/960px-Kaeng_khae-963.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Kaeng_khae-963.JPG","views":3059,"langs":["id","ja","ko","ms","th","vi","zh"],"langNames":{"id":"Kaeng khae","ja":"ゲーン・ケー","ko":"깽 캐","ms":"Kaeng khae","th":"แกงแค","vi":"Kaeng khae","zh":"假蒟咖喱"},"sourceLanguage":"th"},{"title":"Khantoke","name":"Khantoke","country":"Thailand","region":"Northern Thai","url":"https://en.wikipedia.org/wiki/Khantoke","prepSummary":"ขันโตก หรือ โตก ภาชนะสำหรับวางสำรับอาหารของชาวล้านนา หรือชาวไทยภาคเหนือ บ้างเรียก สะโตก มีรูปทรงกลม ความกว้างมีเส้นผ่าศูนย์กลางตั้งแต่ 30 เซนติเมตรขึ้นไปมีเชิง สูงประมาณ 1 ฟุต มีทั้งขันโตกไม้ และขันโตกหวาย","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/17_-_kantok.jpg/960px-17_-_kantok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Susan Slater","licence":"CC BY-SA 4.0","leadFile":"17_-_kantok.jpg","views":2009,"langs":["fr","ja","km","th"],"langNames":{"fr":"Khantoke","ja":"カントーク料理","km":"កំប៉េះ","th":"ขันโตก"},"sourceLanguage":"th"},{"title":"Khao kan chin","name":"Khao kan chin","country":"Thailand","region":"Northern Thai","url":"https://en.wikipedia.org/wiki/Khao_kan_chin","ingredients":["Rice","pork","pork blood"],"prepSummary":"Squeezing the pork with lemongrass leaves can improve the smell before mixing it with rice, minced pork, then adding salt and sugar. Now the puddling rice is ready to be steamed, putting the rice on prepared banana leaves, folding both ends to the middle tightly, and steaming it for half an hour.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/2013_Khao_kan_chin.jpg/960px-2013_Khao_kan_chin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"2013_Khao_kan_chin.jpg","views":1391,"langs":["id","jv","th","uk","vi"],"langNames":{"id":"Khao kan chin","jv":"Khao kan chin","th":"ข้าวกั๊นจิ๊น","uk":"Кхао кан чін","vi":"Khao kan chin"}},{"title":"Khao soi","name":"Khao soi","country":"Thailand","region":"Northern Thailand","url":"https://en.wikipedia.org/wiki/Khao_soi","ingredients":["Hand-cut rice or egg noodles","coconut milk","curry soup base"],"prepSummary":"ข้าวซอย คืออาหารพื้นเมืองทางภาคเหนือของประเทศไทย เดิมเรียกว่า \"ก๋วยเตี๋ยวฮ่อ\" เป็นอาหารที่ได้รับอิทธิพลมาจากชาวจีนยูนนานหรือฮ่อ มีลักษณะคล้ายเส้นบะหมี่ ในน้ำซุปที่ใส่เครื่องแกง รสจัดจ้าน มีเครื่องเคียง ได้แก่ ผักกาดดอง หอมหัวแดง ยำกะหล่ำปลีและมีเครื่องปรุงรส เช่น พริกผัดน้ำมัน น้ำมะนาว น้ำปลา น้ำตาล ในตำรับดั้งเดิมเนื้อที่ใช้เป็นเนื้อไก่หรือเนื้อวัว แต่ในปัจจุบันร้านอาหารหลายแห่งได้มีการใช้เนื้อหมูแทน บางแห่งอาจเพิ่มอาหารทะเลหรือเต้าหู้เป็นส่วนประกอบ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Khao_Soi_Northern_Thai_food_%E0%B8%82%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B8%8B%E0%B8%AD%E0%B8%A2_%E0%B8%9C%E0%B8%B1%E0%B8%81%E0%B8%94%E0%B8%AD%E0%B8%87.jpg/960px-Khao_Soi_Northern_Thai_food_%E0%B8%82%E0%B9%89%E0%B8%B2%E0%B8%A7%E0%B8%8B%E0%B8%AD%E0%B8%A2_%E0%B8%9C%E0%B8%B1%E0%B8%81%E0%B8%94%E0%B8%AD%E0%B8%87.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"Khao_Soi_Northern_Thai_food_ข้าวซอย_ผักดอง.jpg","views":144161,"langs":["es","fr","id","it","ja","jv","ko","ms","th","uk","vi","zh"],"langNames":{"es":"Khao soi","fr":"Khao soi","id":"Khao soi","it":"Khao soi","ja":"カオソーイ","jv":"Khao soi","ko":"카오 소이","ms":"Khao soi","th":"ข้าวซอย","uk":"Кхао сой","vi":"Khao soi","zh":"金麵"},"sourceLanguage":"th"},{"title":"Nam ngiao","name":"Nam ngiao","country":"Thailand","region":"Northern Thailand","url":"https://en.wikipedia.org/wiki/Nam_ngiao","ingredients":["Noodles","beef or pork","tomatoes"],"prepSummary":"น้ำเงี้ยว เป็นอาหารทางภาคเหนือของประเทศไทย เป็นน้ำแกงที่รับประทานกับขนมจีนหรือเส้นก๋วยเตี๋ยว ถ้าเป็นก๋วยเตี๋ยว เรียกก๋วยเตี๋ยวน้ำเงี้ยว บางสูตรใช้ถั่วเน่าแข็บย่างไฟ โขลกลงในเครื่องแกง บางสูตรใส่เต้าเจี้ยว ชาวไทใหญ่ เรียกอาหารชนิดนี้ว่า “เข้าเส้นน้ำหมากเขือส้ม” มีส่วนประกอบหลักคือดอกงิ้ว เลือดหมู และหมูสับ ดัดแปลงมาจากน้ำพริกอ่อง พริกแกงจะคล้ายพริกแกงส้มของทางภาคกลางแต่ไม่ใส่กระชาย น้ำเงี้ยวเป็นอาหารมงคลของภาคเหนือ นิยมทำในงานบุญต่าง ๆ มักจะใช้รับประทานกับขนมจีนหรือเส้นก๋วยเตี๋ยว มีเครื่องเคียง คือ ผักกาดดอง แคบหมู หนังปอง กะหล่ำปลีซอย ถั่วงอกดิบ พริกทอด ราดกระเทียมเจียว โรยหน้าด้วย ต้นหอมและผั","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Khanom_chin_nam_ngiao_supoe.jpg/960px-Khanom_chin_nam_ngiao_supoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Khanom_chin_nam_ngiao_supoe.jpg","views":10725,"langs":["id","ja","jv","ko","pa","pt","ru","th","vi","zh"],"langNames":{"id":"Nam ngiao","ja":"ナム・ヤオ","jv":"Nam ngiao","ko":"남 응이아우","pa":"ਨਾਮ ਨਗਿਆਓ","pt":"Nam ngiao","ru":"Нам ньяо","th":"น้ำเงี้ยว","vi":"Nam ngiao","zh":"掸族汤面"},"sourceLanguage":"th","originClaims":["Thailand","Myanmar"]},{"title":"Nam phrik num","name":"Nam phrik num","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nam_phrik_num","ingredients":["Chili peppers"],"prepSummary":"น้ำพริกหนุ่ม คือน้ำพริก อาหารพื้นบ้านล้านนาที่รู้จักกันทั่วไป ทำจากพริกชนิดหนึ่งที่เรียกว่าพริกหนุ่มอาจจะใช้พริกหนุ่มที่แก่จัดหรือยังไม่แก่จัดก็ได้แต่ส่วนมากใช้พริกหนุ่มที่ยังไม่แก่จัด หอม และกระเทียม นำมาย่างและโขลกส่วนผสมและเกลือ รับประทานกับแคบหมู ผัก ข้าวเหนียว บางสูตรใส่ปลาร้าสับ และกะปิห่อใบตองย่างไฟ บางสูตรใส่น้ำปลากับเกลือ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Nam_phrik_num.jpg/960px-Nam_phrik_num.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nam_phrik_num.jpg","views":3223,"langs":["id","ja","ms","th","vi"],"langNames":{"id":"Nam phrik num","ja":"ナムプリックヌム","ms":"Nam phrik num","th":"น้ำพริกหนุ่ม","vi":"Nam phrik num"},"sourceLanguage":"th"},{"title":"Nam phrik ong","name":"Nam phrik ong","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nam_phrik_ong","ingredients":["Ground pork","tomato","chili paste","fresh vegetable"],"prepSummary":"Nam phrik ong is made from ground pork, and may contain sugar, tomato, and shrimp paste. The chili paste typically includes dried chili, salt, garlic, lemongrass, water and shrimp paste, all of which is pounded in a mortar.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Nam_phrik_ong_02.jpg/960px-Nam_phrik_ong_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nam_phrik_ong_02.jpg","views":3797,"langs":["id","ja","th"],"langNames":{"id":"Nam phrik ong","ja":"ナムプリックオン","th":"น้ำพริกอ่อง"}},{"title":"Pai Northern Thai Kitchen","name":"Pai Northern Thai Kitchen","country":"Thailand","region":"Northern Thai","url":"https://en.wikipedia.org/wiki/Pai_Northern_Thai_Kitchen","views":2525},{"title":"Sai oua","name":"Sai oua","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Sai_oua","prepSummary":"Tong Tem Toh in Chiang Mai, Thailand, drew international attention for its hors d'oeuvre plate featuring. is also prepared within the Western diaspora communities of Thai and Lao people. Goldee's BBQ in Fort Worth, Texas, serves a smoked (\"Lao sausage\") based on the family recipe of Laotian American owner Nupohn Inthanousay. At Blackstack Brewery in Saint Paul, Minnesota, Soul Lao serves its version of the sausage. Kao Soy in Brooklyn, New York, was named \"Best of New York\" by New York magazine in 2015 for its northern Thai. National Restaurant Awards winner Singburi in London is noted for their own.","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cc/Lao_Sai_Oua.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Isan1985","licence":"CC BY-SA 4.0","leadFile":"Lao_Sai_Oua.png","views":14403,"langs":["fr","jv","ko","vi"],"langNames":{"fr":"Sai oua","jv":"Sai oua","ko":"사이 우어","vi":"Sai oua"},"originClaims":["Laos","Thailand"]},{"title":"Bánh đúc","name":"Bánh đúc","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_%C4%91%C3%BAc","ingredients":["Rice flour","slaked lime"],"prepSummary":"Bánh đúc là một loại bánh của Việt Nam, thường được làm bằng bột gạo (tại miền Bắc và miền Trung) hoặc bột năng (miền Nam) với một số gia vị. Bánh được làm thành tấm to, khi ăn thì cắt nhỏ thành miếng tùy thích. Là món ăn dân dã thịnh hành khắp ba miền, bánh đúc ăn giòn, mát, mịn, no bụng mà lại dễ tiêu, dễ làm và giá thành cũng rất rẻ. Không chỉ được ăn như một thức quà quê, bữa ăn sáng mà điển hình là bánh đúc chấm tương, bánh đúc cũng có thể ăn kèm với canh riêu cua, rau thơm, mắm tôm, mật ong, mật mía, mứt trái cây và thậm chí cả cá kho, thịt kho tùy thích. Từ loại bánh đúc thuần túy chỉ đ","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Banhduc-northern.jpg/960px-Banhduc-northern.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user: hongnhung106 ( https://www.flickr.com/photos/53433754@N00/ )","licence":"CC BY 2.0","leadFile":"Banhduc-northern.jpg","views":4083,"langs":["es","jv","th","vi"],"langNames":{"es":"Bánh đúc","jv":"Bánh đúc","th":"บั๊ญดุ๊ก","vi":"Bánh đúc"},"sourceLanguage":"vi"},{"title":"Coconut rice","name":"Coconut rice","country":"India","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Coconut_rice","ingredients":["Rice","coconut"],"prepSummary":"தேங்காய் சாதம் (Coconut rice) என்பது வெள்ளை அரிசி மற்றும் தேங்காய்ப் பால் அல்லது தேங்காய் துருவள்களில் சமைப்பதன் மூலம் தயாரிக்கப்படும் உணவு ஆகும். தேங்காய் மற்றும் அரிசி இரண்டும் பொதுவாக உலகம் முழுவதும் உள்ள வெப்ப மண்டலப் பகுதிகளில் காணப்படுவதால், தேங்காய் மற்றும் அரிசியும் உலகம் முழுவதும் உள்ள பல கலாச்சாரங்களில் இந்திய துணைக்கண்டம், பூமத்திய ரேகை முழுவதும் பரவியுள்ளது. தென்கிழக்கு ஆசியா, தென் அமெரிக்கா, மத்திய அமெரிக்கா, மேற்கு ஆப்பிரிக்கா, கிழக்கு ஆப்பிரிக்கா, கரீபியன் மற்றும் ஓசியானியா பகுதிகளில் காணப்படுகிறது..","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Nasi_Liwet_Solo.jpg/960px-Nasi_Liwet_Solo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Liwet_Solo.jpg","views":18683,"langs":["ar","bn","cs","es","fa","fr","ig","it","jv","kn","ko","my","ru","ta","uk","vi"],"langNames":{"ar":"أرز جوز الهند","bn":"নারিকেলি ভাত","cs":"Kokosová rýže","es":"Arroz con coco","fa":"برنج با نارگیل","fr":"Riz à la noix de coco","ig":"Coconut rice","it":"Riso al cocco","jv":"Sega klapa","kn":"ಕೊಬ್ಬರಿ ಅನ್ನ","ko":"코코넛밥","my":"အုန်းထမင်း","ru":"Кокосовый рис","ta":"தேங்காய் சாதம்","uk":"Кокосовий рис","vi":"Cơm dừa"},"sourceLanguage":"ta"},{"title":"Khao khluk kapi","name":"Khao khluk kapi","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Khao_khluk_kapi","prepSummary":"ข้าวคลุกกะปิ เป็นอาหารไทยภาคกลางที่นำข้าวมาคลุกกับกะปิ โดยใช้ข้าวก้นหม้อหรือข้าวค้างคืน นิยมใช้ข้าวเสาไห้หรือข้าวหอมมะลิเก่าโดยหุงใช้น้ำน้อย สมัยโบราณจะห่อกะปิด้วยใบตอง แล้วนำไปปิ้งไฟให้มีกลิ่นหอมก่อนนำมาคลุกกับข้าว การคลุกข้าวกับกะปิจะนำลงไปผัดในกระทะให้หอมแล้วจึงคลุกกับข้าว จากนั้นตกแต่งด้วยเครื่องเคียง คือ กุ้งแห้งทอดกรอบ หมูหวาน กุนเชียง ไข่เจียวหั่นฝอย หอมแดงซอย พริกขี้หนูซอย มะม่วงดิบ ผักชีและแตงกวา ที่มาของข้าวคลุกกะปิ บ้างว่าได้รับอิทธิพลจากอาหารมอญ บ้างว่ามาจากข้าวคลุกปลาดุกย่างที่มีวิธีการทำและใช้เครื่องปรุงลักษณะเดียวกัน จากหลักฐานการบันทึก มีการกล่าวถึงข้าวคลุกกะปิ ในสมัยพระบาทสมเด","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Khao.kluke.kapi-01.jpg/960px-Khao.kluke.kapi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"by PoppyW","licence":"CC BY-SA 2.0","leadFile":"Khao.kluke.kapi-01.jpg","views":5016,"langs":["ja","jv","th"],"langNames":{"ja":"カオクルッカピ","jv":"Khao khluk kapi","th":"ข้าวคลุกกะปิ"},"sourceLanguage":"th"},{"title":"Nasi dagang","name":"Nasi dagang","country":"Malaysia","region":"Kelantan","url":"https://en.wikipedia.org/wiki/Nasi_dagang","ingredients":["chicken","prawn curry"],"prepSummary":"Nasi dagang merupakan hidangan tempatan istimewa yang berasal dari Malaysia. Hidangan ini sememangnya terkenal di sekitar pantai timur Semenanjung Malaysia, khususnya di Terengganu dan Kelantan sejauh pesisir Kedah, Pahang dan Johor, namun ia juga boleh didapati di rantau selatan Thailand (merangkumi Pattani, Yala dan Narathiwat) serta di Kepulauan Riau seperti (Tanjung Pinang, Natuna dan Anambas di Indonesia).","course":"Main course, usually for breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mak_ngah_nasi_dagang.jpg/960px-Mak_ngah_nasi_dagang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":":: cool ::","licence":"CC BY 2.0","leadFile":"Mak_ngah_nasi_dagang.jpg","views":8853,"langs":["az","es","id","ja","jv","ko","ml","ms","th","zh"],"langNames":{"az":"Nasi dagang","es":"Nasi dagang","id":"Nasi dagang","ja":"ナシダガン","jv":"Sega dagang","ko":"나시 다강","ml":"നാസി ദഗാങ്","ms":"Nasi dagang","th":"นาซีดากัง","zh":"达岗饭"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi lemak","name":"Nasi lemak","country":"Malaysia","region":"Cocossian","url":"https://en.wikipedia.org/wiki/Nasi_lemak","prepSummary":"The ingredients for cooking traditional nasi lemak can easily be found in and around traditional Malay villages. This includes anchovies that have been deep-fried, peanuts that have been fried, cucumber slices, egg wedges that have been hard-boiled, and the red chilli condiment known as sambal, either spicy or non-spicy.","course":"Main course, usually for breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Nasi_Lemak_dengan_Chili_Nasi_Lemak_dan_Sotong_Pedas%2C_di_Penang_Summer_Restaurant.jpg/960px-Nasi_Lemak_dengan_Chili_Nasi_Lemak_dan_Sotong_Pedas%2C_di_Penang_Summer_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meandkancil2020","licence":"CC BY-SA 4.0","leadFile":"Nasi_Lemak_dengan_Chili_Nasi_Lemak_dan_Sotong_Pedas,_di_Penang_Summer_Restaurant.jpg","views":147521,"langs":["ar","cs","de","es","fa","fi","fr","hy","id","it","ja","jv","ko","ml","mr","ms","my","pa","pl","pt","ru","sv","ta","th","tl","tr","uk","uz","zh"],"langNames":{"ar":"ناسي ليماك","cs":"Nasi lemak","de":"Nasi Lemak","es":"Nasi lemak","fa":"ناسی لمک","fi":"Nasi lemak","fr":"Nasi lemak","hy":"Նասի-լեմակ","id":"Nasi lemak","it":"Nasi lemak","ja":"ナシレマッ","jv":"Nasi lemak","ko":"나시 르막","ml":"നാസി ലെമാക്","mr":"नासी लमाक","ms":"Nasi lemak","my":"နာဆီလီမက်","pa":"ਨਾਸੀ ਲੇਮਕ","pl":"Nasi lemak","pt":"Nasi lemak","ru":"Наси-лемак","sv":"Nasi lemak","ta":"நாசி லெமாக்","th":"นาซีเลอมัก","tl":"Nasi lemak","tr":"Nasi lemak","uk":"Насі лемак","uz":"Nasi lemak","zh":"椰浆饭"}},{"title":"Nasi minyak","name":"Nasi minyak","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Nasi_minyak","ingredients":["Rice cooked in ghee","spices"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Nasi_Minyak_Palembang_1.jpg/960px-Nasi_Minyak_Palembang_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Nasi_Minyak_Palembang_1.jpg","views":5283,"langs":["az","id","jv","ms"],"langNames":{"az":"Nasi minyak","id":"Nasi minyak","jv":"Sega lenga","ms":"Nasi minyak"},"originClaims":["Indonesia","Malaysia"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Thai fried rice","name":"Thai fried rice","country":"Thailand","region":"Thai rice","url":"https://en.wikipedia.org/wiki/Thai_fried_rice","prepSummary":"ข้าวผัด เป็นอาหารไทยที่ได้รับอิทธิพลมาจากอาหารจีน ประเภทข้าวผัด เป็นการนำข้าวสวยลงไปผัดคลุกกับซอส น้ำพริก หรือเครื่องปรุงรสต่าง ๆ เพื่อให้ได้รสชาติ เช่น ซอสมะเขือเทศ, ซอสพริก, ซีอิ๊วดำ, ซอสถั่วเหลือง หรือน้ำพริกชนิดต่าง ๆ และมีการใส่เนื้อสัตว์ชนิดต่าง ๆ ลงไป เช่น หมู, ไก่, ปลาหมึก, ปู, กุ้ง หรือมันกุ้ง แหนม เป็นต้น โดยเรียกชื่อข้าวผัดชนิดนั้น ๆ ตามชื่อเนื้อสัตว์ที่ใส่ลงไป เช่น ข้าวผัดหมู, ข้าวผัดกุ้ง, ข้าวผัดปู, ข้าวผัดไก่, ข้าวผัดไข่ รวมถึงผักอย่างอื่นที่ใช้เป็นส่วนผสมด้วย เช่น ข้าวผัดกะเพรา, ข้าวผัดสับปะรด, ข้าวผัดเจ หรือข้าวผัดรถไฟ ที่เป็นข้าวผัดที่ปรุงขึ้นมาเพื่อขายบนรถไฟโดยเฉพาะ มีประวัติ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Thaifriedrice.jpg/960px-Thaifriedrice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"en:User:Jazzcello","licence":"CC BY 2.5","leadFile":"Thaifriedrice.jpg","views":32243,"langs":["es","id","it","jv","ko","th","uk","vi","zh"],"langNames":{"es":"Arroz frito tailandés","id":"Nasi goreng Thai","it":"Khao pad","jv":"Sega gorèng Thailand","ko":"카오 팟","th":"ข้าวผัด (ไทย)","uk":"Кхао пад","vi":"Cơm chiên kiểu Thái","zh":"泰式炒飯"},"sourceLanguage":"th"},{"title":"Sate kambing","name":"Sate kambing","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Sate_kambing","ingredients":["marinated goat meat","skewered","grilled on charcoal"],"course":"Main meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Mutton_satay_from_H._Faqih%2C_Jombang%2C_2017-09-19_01.jpg/960px-Mutton_satay_from_H._Faqih%2C_Jombang%2C_2017-09-19_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 4.0","leadFile":"Mutton_satay_from_H._Faqih,_Jombang,_2017-09-19_01.jpg","views":5071,"langs":["ar","id","jv","ko","nl","vi"],"langNames":{"ar":"ساتيه كامبينغ","id":"Sate kambing","jv":"Saté wedhus","ko":"사테 캄빙","nl":"Saté kambing","vi":"Sate kambing"}},{"title":"Sate lilit","name":"Sate lilit","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Sate_lilit","ingredients":["Minced meat (pork","chicken","fish or beef) spiced","grilled over charcoal."],"prepSummary":"Sate Lilit adalah sebuah varian sate asal Bali. Sate ini terbuat dari daging babi, ikan, ayam, daging sapi, atau bahkan kura-kura yang dicincang, kemudian dicampur dengan parutan kelapa, santan, jeruk nipis, bawang merah, dan merica. Daging cincang yang telah berbumbu dilekatkan pada sebuah bambu atau tebu, kemudian dipanggang di atas arang. Tidak seperti sate lainnya yang dibuat dengan tusuk sate yang sempit dan tajam, tusuk sate lilit berbentuk datar dan lebar. Permukaan yang lebih luas memungkinkan daging cincang untuk melekat. Istilah lilit dalam bahasa Bali dan Indonesia berarti \"membungk","course":"Main course or appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/Sate_lilit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"lifestyle.okezone.com","licence":"CC BY-SA 4.0","leadFile":"Sate_lilit.jpg","views":6884,"langs":["ar","id","jv","ru","vi"],"langNames":{"ar":"ساتي ليليت","id":"Sate lilit","jv":"Saté lilit","ru":"Сате-лилит","vi":"Sate lilit"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sate padang","name":"Sate padang","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Sate_padang","ingredients":["Beef","offal satay in thick yellow sauce"],"prepSummary":"Sate padang adalah sebutan untuk tiga jenis varian sate di Sumatera Barat, yaitu Sate Padang, Sate Padang Panjang, dan Sate Pariaman. Namun karena adanya ekslusivitas istilah makanan, istilah sate padang tidak digunakan di Sumatera Barat yang hanya merujuk pada sate daging, lidah, dan jeroan; sedangkan istilah ini hanya digunakan di luar Sumatera Barat. Sate padang memakai bahan daging sapi, lidah, biji atau jeroan (jantung, usus, dan tetelan) dengan bumbu kuah kacang kental yang ditambah dengan cabai yang banyak sehingga rasanya pedas. Sate padang panjang dibedakan dengan kuah satenya yang be","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Sate_padang_Mak_Sharil_Yogyakarta.jpg/960px-Sate_padang_Mak_Sharil_Yogyakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sabjan Badio","licence":"CC BY-SA 2.0","leadFile":"Sate_padang_Mak_Sharil_Yogyakarta.jpg","views":4297,"langs":["id","jv","ko","ms"],"langNames":{"id":"Sate padang","jv":"Saté Padang","ko":"사테 파당","ms":"Sate Padang"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Satay celup","name":"Satay celup","country":"Thailand","region":"Satay","url":"https://en.wikipedia.org/wiki/Satay_celup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Kingtu_Restaurant.jpg/960px-Kingtu_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chongkian","licence":"CC BY-SA 4.0","leadFile":"Kingtu_Restaurant.jpg","views":2428,"langs":["id","jv","ko","ms","zh"],"langNames":{"id":"Sate celup","jv":"Saté celup","ko":"사테 츨룹","ms":"Sate celup","zh":"沙嗲朱律"}},{"title":"Sate bandeng","name":"Sate bandeng","country":"Indonesia","region":"Banten","url":"https://en.wikipedia.org/wiki/Sate_bandeng","ingredients":["Milkfish","deboned","spiced","stuck in large bamboo skewer","grilled"],"prepSummary":"Sate Bandeng adalah masakan tradisional khas Serang, Banten, Indonesia. Sate Bandeng dibuat dari ikan bandeng (Chanos chanos; ) yang dihilangkan durinya, dagingnya dibumbui dan dimasukkan kembali ke kulitnya, lalu ditusuk atau dijepit tusukan tangkai bambu, lalu dibakar di atas bara arang. Sate bandeng umumnya memiliki dua varian rasa, yaitu original dan pedas. Varian original mempertahankan cita rasa alami ikan dengan sentuhan gurih santan, sementara varian pedas menambahkan cabai untuk memberikan sensasi yang lebih kuat.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Sate_Bandeng_2.jpg/960px-Sate_Bandeng_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Sate_Bandeng_2.jpg","views":1073,"langs":["id","jv"],"langNames":{"id":"Sate bandeng","jv":"Saté bandeng"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sate klatak","name":"Sate klatak","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Sate_klatak","ingredients":["goat or mutton","gulai"],"prepSummary":"Sate klatak adalah sebuah hidangan sate kambing asal Kapanéwon Pleret, Kabupaten Bantul, Yogyakarta. Sate ini sangat berbeda dari ragam sate lainnya, yang biasanya memakai garam dan lada sebagai bumbu utamanya.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Sate_klatak_20170818_Yogyakarta.jpg/960px-Sate_klatak_20170818_Yogyakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naval Scene","licence":"CC BY-SA 4.0","leadFile":"Sate_klatak_20170818_Yogyakarta.jpg","views":1562,"langs":["id","jv","uk"],"langNames":{"id":"Sate klatak","jv":"Saté klathak","uk":"Сатай клатак"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sate taichan","name":"Sate taichan","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Sate_taichan","ingredients":["Skewered","grilled meats with served with sambal","squeezed key lime"],"prepSummary":"Sate taichan adalah varian sate yang berisi daging ayam yang dibakar tanpa baluran bumbu kacang atau kecap seperti sate pada umumnya. Sate ini hanya disajikan dengan sambal dan perasan jeruk nipis, sementara daging sate untuk sate taichan lazimnya berwarna putih polos dan hanya dibumbui garam, jeruk nipis, dan sedikit cabai. Sate ini dijual pada malam hari, lazimnya sate-sate pada umumnya.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Sate_taichan_jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kuliner Pinggiran","licence":"CC BY 3.0","leadFile":"Sate_taichan_jakarta.jpg","views":5072,"langs":["ar","id"],"langNames":{"ar":"ساتيه تايتشان","id":"Sate taichan"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Naem (food)","name":"Naem (food)","country":"Thailand","region":"Thai sausages","url":"https://en.wikipedia.org/wiki/Naem_(food)","ingredients":["Pork"],"prepSummary":"แหนม เป็นชื่ออาหารอย่างหนึ่ง ทำด้วยเนื้อสัตว์ เช่น หมู หมักให้เปรี้ยวด้วยข้าว น้ำตาล เกลือ และดินประสิว รสชาติเปรี้ยวนั้นเกิดจากเชื้อจุลินทรีย์กลุ่มแล็กโตบาซิลลัสที่ก่อตัวจากการหมัก แหนมมีหลายชนิด เช่น แหนมเนื้อหมู หูหมู แหนมซี่โครง แหนมที่ทำไว้นานเกินไปจะมีกลิ่นเปรี้ยวมากและมีเมือกไม่น่ารับประทาน นอกจากนี้ แหนมเป็นอาหารดิบ อาจมีพยาธิและแบคทีเรียควรปรุงให้สุกก่อนบริโภค ถ้าไว้ในอุณหภูมิห้อง จะเก็บได้ประมาณ 1 สัปดาห์ แต่ถ้าไว้ในตู้เย็น จะเก็บได้ราว 1 เดือน ภาคเหนือเรียกแหนมว่า จิ้นส้ม (จิ้น แปลว่าเนื้อ และส้ม แปลว่าเปรี้ยว)","course":"Raw or cooked","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Naem_khluk.jpg/960px-Naem_khluk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Naem_khluk.jpg","views":10836,"langs":["fr","id","ja","jv","ko","pt","th","uk","vi","zh"],"langNames":{"fr":"Naem","id":"Naem","ja":"ネーム (ソーセージ)","jv":"Naem","ko":"냄","pt":"Naem","th":"แหนม","uk":"Неем","vi":"Naem","zh":"泰國酸肉"},"sourceLanguage":"th"},{"title":"Sai krok pla naem","name":"Sai krok pla naem","country":"Thailand","region":"Thai sausages","url":"https://en.wikipedia.org/wiki/Sai_krok_pla_naem","ingredients":["grilled fermented pork","rice sausage"],"views":255},{"title":"Ant egg soup","name":"Ant egg soup","country":"Laos","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ant_egg_soup","ingredients":["Ant eggs"],"prepSummary":"Soup is among the most popular culinary uses for ant eggs. In soups, the ant eggs are typically added towards the end of the cooking process. As a garnish, they may be added to a wide variety of soups and add a \"distinctive, sour pop\".","course":"Hot","views":8614,"langs":["fa","id","vi"],"langNames":{"fa":"سوپ تخم مورچه","id":"Sup telur semut","vi":"Canh trứng kiến"}},{"title":"Nam kaeng hua chai thao","name":"Nam kaeng hua chai thao","country":"Thailand","region":"Thai soups","url":"https://en.wikipedia.org/wiki/Nam_kaeng_hua_chai_thao","views":484,"langs":["ja"],"langNames":{"ja":"ナムゲーンフアチャイタオ"}},{"title":"Nam tok (food)","name":"Nam tok (food)","country":"Laos","region":"Thai soups","url":"https://en.wikipedia.org/wiki/Nam_tok_(food)","ingredients":["stock","blood"],"prepSummary":"El nam tok (laosiano: ນ້ຳຕົກ; tailandés: น้ำตก, ‘cascada’) es un plato de carne popular en Laos y Tailandia, conocido comúnmente como ping sin nam tok (Laos) o nuea yang nam tok (Tailandia). Este plato es parecido a la popular receta de carne picada llamada larb, aunque la carne a la parrilla del nam tok se corta en rodajas. También puede hacerse con cerdo y entonces se llama mu nam tok. En la versión rápida moderna de este plato la carne no se asa sino que se cuece o fríe durante muy poco tiempo. En el centro de Tailandia Nam Tok hace referencia a un tipo de sopa enriquecida con sangre cruda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Namtok-noodles102.jpg/960px-Namtok-noodles102.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0","leadFile":"Namtok-noodles102.jpg","views":13104,"langs":["es","fa","fr","id","jv","ms","vi"],"langNames":{"es":"Nam tok","fa":"نام تک","fr":"Nam tok","id":"Nam tok","jv":"Nam tok","ms":"Nam tok (makanan)","vi":"Nam tok (món ăn)"},"sourceLanguage":"es"},{"title":"Tom kha kai","name":"Tom kha kai","country":"Thailand","region":"Thai soups","url":"https://en.wikipedia.org/wiki/Tom_kha_kai","ingredients":["Coconut milk","galangal","lemon grass","kaffir lime leaves","mushrooms","chicken"],"prepSummary":"ต้มข่าไก่ เป็นอาหารไทยชนิดหนึ่ง มีลักษณะเป็นแกงใส่กะทิ เนื้อไก่ และเห็ด น้ำแกงมีสีขาวขุ่น มีการใส่สมุนไพรต่าง ๆ คล้ายต้มยำ เช่น ข่า ใบมะกรูด ตะไคร้ มะนาว พริก โรยหน้าด้วยผักชี มีรสชาติเปรี้ยว เค็ม มัน ต้มข่าเป็นแกงของไทยที่มีต้นกำเนิดประมาณปี พ.ศ. 2433 และถูกบันทึกครั้งแรกในตำราอาหารไทย กลุ่มแรกประเภทแกงที่มีการบันทึกไว้เรียกว่า ต้มข่าเป็ด ซึ่งมีเนื้อเป็ดและข่าอ่อนในแกงที่มีกะทิเป็นส่วนผสมหลัก เมื่อเวลาผ่านไป เนื้อไก่กลายเป็นตัวเลือกโปรตีนที่ได้รับความนิยมมากขึ้น และอาหารจานนี้ได้พัฒนาเป็นเวอร์ชันที่รู้จักกันในชื่อ ต้มข่าไก่ ซึ่งทำจากเนื้อไก่แทนเนื้อเป็ด นอกจากเนื้อไก่แล้ว กุ้งก็เป็นตัวเลือกโป","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Flickr_preppybyday_4711943668--Tom_kha_gai.jpg/960px-Flickr_preppybyday_4711943668--Tom_kha_gai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA","licence":"CC BY 2.0","leadFile":"Flickr_preppybyday_4711943668--Tom_kha_gai.jpg","views":78650,"langs":["bg","de","es","fa","fr","id","it","ja","jv","ko","ms","nl","or","ru","th","uk","vi","zh"],"langNames":{"bg":"Том кха кай","de":"Tom Kha Kai","es":"Tom kha kai","fa":"توم خا کایی","fr":"Tom kha","id":"Tom kha kai","it":"Tom kha gai","ja":"トムカーガイ","jv":"Tom kha kai","ko":"똠 카 까이","ms":"Tom kha kai","nl":"Tom kha kai","or":"ଟମ୍ ଖା କାଇ","ru":"Том кха","th":"ต้มข่าไก่","uk":"Том ка","vi":"Tom kha kai","zh":"椰汁鸡汤"},"sourceLanguage":"th"},{"title":"Tom khlong","name":"Tom khlong","country":"Thailand","region":"Thai soups","url":"https://en.wikipedia.org/wiki/Tom_khlong","ingredients":["Tamarind juice","galangal","lemon grass","kaffir lime leaves","Dry chilis","Dry fish"],"prepSummary":"ต้มโคล้ง เป็นอาหารไทยประเภทต้มรสจัด ใช้ปลาแห้งหรือหัวปลาแห้งเป็นต้น ต้มกับหัวหอม ส้มมะขามหรือใบมะขามอ่อน แล้วเติมเกลือ ให้ออกรสเปรี้ยวเค็ม บ้างก็ว่าเป็นสำรับเดียวกับ โฮกอือ ซึ่งมักทำเป็นสำรับที่เรียกว่า ปลาช่อนโฮกอือ ที่ใช้ปลาช่อนเป็น รสชาติคล้ายต้มยำแต่ต่างกันที่ต้มโคล้งจะใช้รสเปรี้ยวของน้ำมะขามเปียก และรสชาติต้มโคล้งออกไปทางเค็มและเปรี้ยวเป็นหลัก ซึ่งต่างจากต้มยำที่จะครบรสมากกว่า ส่วนใหญ่จะเน้นรับประทานคู่กับเนื้อปลาเพราะรสชาติของน้ำแกงจะเหมาะสมต่อการรับประทานกับเนื้อปลาหรืออาหารทะเลมากกว่าการรับประทานกับเนื้อสัตว์ชนิดอื่น ส่วนเนื้อปลาที่นิยมนำมาทำต้มโคล้งจะเป็นปลากะพง ปลาเค็ม และปลานิล เป็น","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Tom_khlong.JPG/960px-Tom_khlong.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Tom_khlong.JPG","views":2789,"langs":["ja","jv","th"],"langNames":{"ja":"トムクローン","jv":"Tom khlong","th":"ต้มโคล้ง"},"sourceLanguage":"th"},{"title":"Tom som","name":"Tom som","country":"Thailand","region":"Thai soups","url":"https://en.wikipedia.org/wiki/Tom_som","ingredients":["seafood","chili paste"],"prepSummary":"The ingredients are simmered to make a broth, then often strained through a sieve or cheesecloth. Just before serving, small pieces of seafood or chicken are added and simmered just until cooked.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Tom_som_kraduk_mu.JPG/960px-Tom_som_kraduk_mu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Tom_som_kraduk_mu.JPG","views":1139,"langs":["ja","th"],"langNames":{"ja":"トムソム","th":"ต้มส้ม"}},{"title":"Tom yum","name":"Tom yum","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Tom_yum","ingredients":["Broth","lemongrass","kaffir lime leaves","galangal","lime juice","fish sauce","chili peppers"],"prepSummary":"The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth. Various aromatic ingredients are sliced, roughly pounded, and simmered to extract their flavor. These include fresh ingredients such as lemongrass, kaffir lime leaves, galangal, and chilis. For shrimp-based soups, shrimp shells and heads may also be simmered, to extract their flavor. These ingredients are often then removed as their flavor is now extracted and many are not edible. However they may be left in, as an aid to presentation. This imparts sweet, salty, and spicy tastes.","course":"Lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Tom_yam_kung_maenam.jpg/960px-Tom_yam_kung_maenam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Tom_yam_kung_maenam.jpg","views":208397,"langs":["ar","bn","ca","de","es","fa","fi","fr","he","id","it","ja","jv","ko","lt","ml","ms","ne","nl","or","pa","pl","pt","ru","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"توم يم","bn":"টম ইয়াম","ca":"Tom yam","de":"Tom Yam","es":"Tom yum","fa":"توم یام","fi":"Tom yam","fr":"Tom yum","he":"טום יאם","id":"Tom yam","it":"Tom yam","ja":"トムヤム","jv":"Tom yam","ko":"똠 얌","lt":"Tom jam sriuba","ml":"ടോം യം","ms":"Tom yam","ne":"टोम यम","nl":"Tom yam","or":"ଟମ୍ ୟୁମ୍‍","pa":"ਟੌਮ ਯਮ","pl":"Tom yam","pt":"Tom Yam Pla Chawn","ru":"Том ям","th":"ต้มยำ","tl":"Tom yam","tr":"Tom yam","uk":"Том ям","vi":"Tom yum","zh":"冬蔭"}},{"title":"Tom yum kung","name":"Tom yum kung","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Tom_yum_kung","ingredients":["Shrimp","Broth","lemongrass","kaffir lime leaves","galangal","lime juice","fish sauce","chili peppers"],"prepSummary":"ต้มยำกุ้ง เป็นอาหารไทยภาคกลางประเภทต้มยำ ซึ่งเป็นที่นิยมรับประทานไปทุกภาคในประเทศไทย เป็นอาหารที่รับประทานกับข้าว มีรสเปรี้ยวและเผ็ดเป็นหลักผสมเค็มและหวานเล็กน้อย แบ่งออกเป็น 2 ประเภท คือ ต้มยำน้ำใส และ ต้มยำน้ำข้น เมื่อวันที่ 4 ธันวาคม พ.ศ. 2567 องค์การการศึกษา วิทยาศาสตร์ และวัฒนธรรมแห่งสหประชาชาติ (ยูเนสโก) ประกาศขึ้นทะเบียนต้มยำกุ้งเป็นมรดกภูมิปัญญาทางวัฒนธรรมของมนุษยชาติ","course":"Lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Tom_yam_kung_maenam.jpg/960px-Tom_yam_kung_maenam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Tom_yam_kung_maenam.jpg","views":35299,"langs":["fr","ja","ko","th","tr","zh"],"langNames":{"fr":"Tom yum goong","ja":"トムヤムクン","ko":"똠 얌 꿍","th":"ต้มยำกุ้ง","tr":"Tom yum kung","zh":"冬蔭功"},"sourceLanguage":"th"},{"title":"Carabao Energy Drink","name":"Carabao Energy Drink","country":"Thailand","url":"https://en.wikipedia.org/wiki/Carabao_Energy_Drink","prepSummary":"Carabao Energy Drink is manufactured by Carabao Tawandang Co., Ltd. at the company's integrated production complex in Bang Pakong District, Chachoengsao Province, Thailand. The facility comprises beverage bottling and canning plants, as well as glass bottle and aluminium can manufacturing facilities. According to Krones, the Bang Pakong complex operates eight Krones production lines, including a canning line installed in 2021 with a capacity of up to 74,000 cans per hour.","leadFile":"Carabao_Daeng.png","views":91526,"langs":["ar","fr","id","it","pt","th","zh"],"langNames":{"ar":"كاراباو (مشروب طاقة)","fr":"Carabao Energy Drink","id":"Minuman Energi Carabao","it":"Carabao Energy Drink","pt":"Carabao Daeng","th":"คาราบาวแดง","zh":"卡拉宝能量饮料"}},{"title":"Dairy Farming Promotion Organization of Thailand","name":"Dairy Farming Promotion Organization of Thailand","country":"Thailand","url":"https://en.wikipedia.org/wiki/Dairy_Farming_Promotion_Organization_of_Thailand","prepSummary":"องค์การส่งเสริมกิจการโคนมแห่งประเทศไทย (อ.ส.ค.) เป็นรัฐวิสาหกิจในสังกัดกระทรวงเกษตรและสหกรณ์ เดิมจัดตั้งขึ้นเมื่อ พ.ศ. 2504 ในชื่อ ฟาร์มโคนมและศูนย์อบรมไทย–เดนมาร์ก ตามความตกลงระหว่างรัฐบาลไทยกับรัฐบาลเดนมาร์ก ต่อมาจึงโอนมาเป็นรัฐวิสาหกิจเมื่อ พ.ศ. 2514 ปัจจุบันมี พลโท จิรันตน์กฤษณ์ เหลืองจินดา เป็นประธานกรรมการ","leadFile":"Logo_of_DPO_Thailand.png","views":2733,"langs":["ar","da","th"],"langNames":{"ar":"منظمة تعزيز مزارع الألبان في تايلاند","da":"Thai-Denmark","th":"องค์การส่งเสริมกิจการโคนมแห่งประเทศไทย"},"sourceLanguage":"th"},{"title":"Devanom","name":"Devanom","country":"Thailand","url":"https://en.wikipedia.org/wiki/Devanom","views":160,"notFood":"a company"},{"title":"GranMonte Vineyard","name":"GranMonte Vineyard","country":"Thailand","url":"https://en.wikipedia.org/wiki/GranMonte_Vineyard","views":92,"notFood":"a company"},{"title":"HaadThip","name":"HaadThip","country":"Thailand","url":"https://en.wikipedia.org/wiki/HaadThip","prepSummary":"บริษัท หาดทิพย์ จำกัด (มหาชน) (; ) เป็นบริษัทที่ดำเนินธุรกิจผลิตและจำหน่ายน้ำอัดลม ในชื่อของ โคคา-โคล่า โดยได้รับลิขสิทธิ์มาจาก โคคา-โคลา คัมปะนี (ประเทศสหรัฐอเมริกา) และผลิตภัณฑ์อื่น ๆ ที่เกี่ยวข้อง ในพื้นที่ 14 จังหวัดภาคใต้ของไทย บริษัทฯ ได้จดทะเบียนเป็นบริษัทมหาชน เมื่อวันที่ 16 มิถุนายน พ.ศ. 2537 ทะเบียนเลขที่ บมจ.467","views":839,"langs":["th"],"langNames":{"th":"หาดทิพย์"},"sourceLanguage":"th","notFood":"a business"},{"title":"Ichitan","name":"Ichitan","country":"Thailand","url":"https://en.wikipedia.org/wiki/Ichitan","prepSummary":"บริษัท อิชิตัน กรุ๊ป จำกัด (มหาชน) (อังกฤษ:ICHITAN GROUP PUBLIC COMPANY LIMITED ; ชื่อย่อ:ICHI) เป็นบริษัทในประเทศไทย ประกอบธุรกิจผลิตเครื่องดื่ม โดยมีผลิตภัณฑ์ที่มีชื่อเสียงคือ เครื่องดื่มชาเขียว \"อิชิตัน\" จดทะเบียนตั้งเป็นบริษัทเมื่อวันที่ 3 กันยายน พ.ศ. 2553 ได้จดทะเบียนเข้าในตลาดหลักทรัพย์แห่งประเทศไทย และได้ทำการซื้อขายหุ้นวันแรก ณ วันที่ 21 เมษายน พ.ศ. 2557 กลายเป็น บริษัท อิชิตัน กรุ๊ป จำกัด (มหาชน) ต่อมาในเดือนพฤษภาคม พ.ศ. 2557 อิชิตัน กรุ๊ป เข้าทำรายการซื้อสิทธิ์ ในเครื่องหมายการค้า \"ไบเล่\" (BIRELEY) พร้อมสูตรการผลิตจากบริษัท ซันนี่ เฮิร์บ อินเตอร์เนชั่นแนล เบฟเวอเรจ จำกัด (SUNNY) และ","leadFile":"Ichitan_Logo.svg.png","views":3492,"langs":["bn","th"],"langNames":{"bn":"ইচিতান","th":"อิชิตัน กรุ๊ป"},"sourceLanguage":"th","notFood":"a business"},{"title":"Nanuanchun","name":"Nanuanchun","country":"Thailand","url":"https://en.wikipedia.org/wiki/Nanuanchun","leadFile":"Nanuanchun_logo.png","views":107,"notFood":"a company"},{"title":"Onson Distillery","name":"Onson Distillery","country":"Thailand","url":"https://en.wikipedia.org/wiki/Onson_Distillery","views":105,"notFood":"a company"},{"title":"Osotspa","name":"Osotspa","country":"Thailand","url":"https://en.wikipedia.org/wiki/Osotspa","prepSummary":"บริษัท โอสถสภา จำกัด (มหาชน) เป็นบริษัทผลิตเครื่องอุปโภคบริโภคในประเทศไทย ก่อตั้งเมื่อปี พ.ศ. 2434 ในนาม \"ร้านขายยาเต๊กเฮงหยู\" ซึ่งนายแป๊ะ โอสถานุเคราะห์ (สกุลเดิม: แซ่ลิ้ม) เป็นผู้ก่อตั้ง เริ่มจากกิจการขายของเบ็ดเตล็ด ต่อมาได้เริ่มผลิตยากฤษณากลั่น ซึ่งมีสรรพคุณในการรักษาโรคปวดท้อง ท้องร่วง ต่อมาได้นำยากฤษณากลั่นจำนวน 2,000 ขวดไปแจกจ่ายทหารที่มารวมพลในงาน พระราชพิธีบรมราชาภิเษกสมโภช ของ พระบาทสมเด็จพระมงกุฎเกล้าเจ้าอยู่หัว เมื่อ พ.ศ. 2454 ไม่นานหลังจากนั้นได้โปรดเกล้าฯ ให้นายแป๊ะเป็นมหาดเล็ก จากนั้นในปี พ.ศ. 2475 ได้ย้ายร้านขายยาจากย่านสำเพ็ง มาที่ถนนเจริญกรุง และได้เปลี่ยนชื่อว่า \"โอสถสถาน","views":6398,"langs":["th"],"langNames":{"th":"โอสถสภา"},"sourceLanguage":"th","notFood":"a business"},{"title":"ThaiBev","name":"ThaiBev","country":"Thailand","url":"https://en.wikipedia.org/wiki/ThaiBev","prepSummary":"Molasses are the main raw material used for the production of ThaiBev's spirits, so that most of the products fall under the category of rum. As is the case with all distilled spirits, the distillate is crystal clear when first distilled. Amber and dark brown spirits obtain their colour from the extracts from the oak barrel during aging and from caramel, a natural coloring agent. ThaiBev's yeast cultures, used for fermentation, are grown in its own laboratory and propagated in a yeast propagation tank.","leadFile":"ThaiBevLogo.svg.png","views":37644,"langs":["de","es","fa","fr","it","ja","ko","ro","th","uk","ur","zh"],"langNames":{"de":"Thai Beverage","es":"Thai Beverage","fa":"تای‌بیو","fr":"ThaiBev","it":"ThaiBev","ja":"タイ・ビバレッジ","ko":"타이 비버리지","ro":"ThaiBev","th":"ไทยเบฟเวอเรจ","uk":"ThaiBev","ur":"تھائی بیو","zh":"泰国酿酒"},"notFood":"a public company"},{"title":"ThaiNamthip","name":"ThaiNamthip","country":"Thailand","url":"https://en.wikipedia.org/wiki/ThaiNamthip","prepSummary":"บริษัท ไทยน้ำทิพย์ คอร์ปอเรชั่น จำกัด (มหาชน) เป็นบริษัทที่ดำเนินธุรกิจผลิตและจำหน่ายน้ำอัดลม ในชื่อของ โคคา-โคล่า โดยได้รับลิขสิทธิ์มาจาก โคคา-โคลา คัมปะนี (ประเทศสหรัฐอเมริกา) และผลิตภัณฑ์อื่น ๆ ที่เกี่ยวข้อง ใน ประเทศไทย (ยกเว้นพื้นที่ 14 จังหวัดภาคใต้ของไทย ที่มีทาง บริษัท หาดทิพย์ จำกัด (มหาชน) เป็นผู้ผลิตและจำหน่าย)","views":2201,"langs":["th"],"langNames":{"th":"ไทยน้ำทิพย์"},"sourceLanguage":"th"},{"title":"The Distillery Phuket","name":"The Distillery Phuket","country":"Thailand","url":"https://en.wikipedia.org/wiki/The_Distillery_Phuket","views":120,"notFood":"a company"},{"title":"Beer in Thailand","name":"Beer in Thailand","country":"Thailand","region":"Thai alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Craft_beer_of_Thailand_many_brands_%E0%B8%84%E0%B8%A3%E0%B8%B2%E0%B8%9F%E0%B8%97%E0%B9%8C%E0%B9%80%E0%B8%9A%E0%B8%B5%E0%B8%A2%E0%B8%A3%E0%B9%8C%E0%B9%84%E0%B8%97%E0%B8%A2_%E0%B8%AB%E0%B8%A5%E0%B8%B2%E0%B8%A2%E0%B8%A2%E0%B8%B5%E0%B9%88%E0%B8%AB%E0%B9%89%E0%B8%AD.jpg/960px-Craft_beer_of_Thailand_many_brands_%E0%B8%84%E0%B8%A3%E0%B8%B2%E0%B8%9F%E0%B8%97%E0%B9%8C%E0%B9%80%E0%B8%9A%E0%B8%B5%E0%B8%A2%E0%B8%A3%E0%B9%8C%E0%B9%84%E0%B8%97%E0%B8%A2_%E0%B8%AB%E0%B8%A5%E0%B8%B2%E0%B8%A2%E0%B8%A2%E0%B8%B5%E0%B9%88%E0%B8%AB%E0%B9%89%E0%B8%AD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY-SA 4.0","leadFile":"Craft_beer_of_Thailand_many_brands_คราฟท์เบียร์ไทย_หลายยี่ห้อ.jpg","views":12104,"langs":["fa","ja","ko","zh"],"langNames":{"fa":"آبجو در تایلند","ja":"タイのビール","ko":"태국의 맥주","zh":"泰国啤酒产业"}},{"title":"Sato (drink)","name":"Sato (drink)","country":"Thailand","region":"Thai alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sato_(drink)","prepSummary":"สาโท หรือ น้ำขาว คือ สุราแช่ประเภทหนึ่ง ทำจากข้าวชนิดต่างๆ ที่ผ่านการหมักด้วยลูกแป้ง หรือเชื้อราและยีสต์ เพื่อเปลี่ยนแป้งในข้าวให้เป็นแอลกอฮอล์ โดยสาโทที่ผ่านกระบวนการหมักแล้วจะมีแรงแอลกอฮอล์ไม่เกิน 15 ดีกรี สาโทเป็นเครื่องดื่มประเภทแอลกอฮอล์ชนิดไวน์ข้าว (Rice Wine) ที่ไม่ผ่านกระบวนการกลั่น ถ้านำไปกลั่นก็จะได้เป็นเหล้าขาว นิยมผลิตกันในประเทศแถบภูมิภาคเอเชีย อาทิ จีน, เกาหลี, ญี่ปุ่น และไทย โดยจะมีชื่อเรียกต่างกันไป กระบวนการผลิตสาโทเริ่มจากการนำข้าวเหนียวมาแช่น้ำและนึ่งให้สุก จากนั้นนำข้าวเหนียวมาผสมกับ “ลูกแป้ง” ซึ่งเป็นหัวเชื้อที่มีจุลินทรีย์ที่จะช่วยในการหมัก ทำให้เกิดการเปลี่ยนแป้งในข้าวเห","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Sato_thai_devanom.jpg/960px-Sato_thai_devanom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Napareetc","licence":"CC BY-SA 4.0","leadFile":"Sato_thai_devanom.jpg","views":8024,"langs":["es","fr","ja","jv","th","uk"],"langNames":{"es":"Sato (vino)","fr":"Sato (boisson)","ja":"サートー","jv":"Sato","th":"สาโท","uk":"Сато (напій)"},"sourceLanguage":"th"},{"title":"Ya dong","name":"Ya dong","country":"Thailand","region":"Thai alcoholic beverages","url":"https://en.wikipedia.org/wiki/Ya_dong","prepSummary":"ยาดอง หรือ ยาดองเหล้า คือ ยาที่ใช้เครื่องสมุนไพรห่อแช่เหล้าเป็นต้น กินบำรุงร่างกายหรือแก้โรค อย่างไรก็ตามในปัจจุบันมีทั้งดองเหล้า ดองเกลือ ดองน้ำผึ้งและยาดองที่ไม่มีแอลกอฮอล์ การรับประทานมีการแนะนำว่ากินครั้งละไม่ 30 ซีซี หรือ 1 แก้วเป๊ก มากสุดต้องไม่เกิน 2 แก้วเป๊กต่อวัน ยาดองมีสรรพคุณด้านการบ้ารุงก้าลังแก้ปวดเมื่อย ปวดหลัง ปวดเอว บางต้ารับมีสรรพคุณที่ใช้บ้ารุงโลหิต บำรุงก้าหนัดแก้ปัญหาหย่อนสมรรถภาพทางเพศได้ ฯลฯ ยาดองมักตั้งชื่อตามชื่อของสมุนไพรที่นำมาใช้เป็นส่วนผสม ซึ่งจะสอดคล้องกับสรรพคุณบางอย่างที่ได้จากสมุนไพรชนิดนั้น ๆ เช่น พญาเสือโคร่ง ม้ากระทืบโรง โด่ไม่รู้ล้ม กำลังช้างสาร สาวร้อยผัวหร","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/%E0%B9%82%E0%B8%AD%E0%B8%9B%E0%B8%9B%E0%B9%89%E0%B8%B2%E0%B8%AB%E0%B8%A5%E0%B8%87%E0%B8%81%E0%B8%A3%E0%B8%B8%E0%B8%87_Ep1.%E0%B8%A7%E0%B8%AD%E0%B8%99%E0%B8%A2%E0%B8%B2%E0%B8%94%E0%B8%AD%E0%B8%87.jpg/960px-%E0%B9%82%E0%B8%AD%E0%B8%9B%E0%B8%9B%E0%B9%89%E0%B8%B2%E0%B8%AB%E0%B8%A5%E0%B8%87%E0%B8%81%E0%B8%A3%E0%B8%B8%E0%B8%87_Ep1.%E0%B8%A7%E0%B8%AD%E0%B8%99%E0%B8%A2%E0%B8%B2%E0%B8%94%E0%B8%AD%E0%B8%87.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bugaboo.TV","licence":"CC BY 3.0","leadFile":"โอปป้าหลงกรุง_Ep1.วอนยาดอง.jpg","views":3651,"langs":["th"],"langNames":{"th":"ยาดอง"},"sourceLanguage":"th"},{"title":"Boat noodles","name":"Boat noodles","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Boat_noodles","ingredients":["dark soy sauce","pickled bean curd","pig blood","salt","garlic","fried garlic","radish","cinnamon"],"prepSummary":"ก๋วยเตี๋ยวเรือ คือก๋วยเตี๋ยวแบบไทยชนิดหนึ่ง มีรสชาติจัดจ้าน น้ำก๋วยเตี๋ยวสีข้นคล้ายก๋วยเตี๋ยวเนื้อหรือก๋วยเตี๋ยวเนื้อตุ๋น เพราะใส่เครื่องปรุงที่ต่างจากก๋วยเตี๋ยวชนิดอื่น คือ ซีอิ๊วดำ เต้าหู้ยี้ และ เครื่องเทศต่าง ๆ เป็นต้น อีกทั้งยังมี น้ำตก คือ เลือดวัวหรือหมูผสมกับเกลือ สำหรับปรุงใส่ในน้ำก๋วยเตี๋ยว ก๋วยเตี๋ยวเรือ มีทั้งก๋วยเตี๋ยวเนื้อ และ ก๋วยเตี๋ยวหมู เป็นก๋วยเตี๋ยวที่ผูกพันกับวิถีชีวิตคนไทยมานาน ในสมัยก่อน จะขายในเรือพายตามคลอง จึงเป็นที่มาของชื่อ ชามที่ใส่จะมีลักษณะเล็ก ปัจจุบัน ด้วยวิถีชีวิตที่เปลี่ยนไป ก๋วยเตี๋ยวหันมาเปิดร้านบนบกในอาคารพาณิชย์แทน แต่ก็ยังไม่ละทิ้งสัญลักษณ์ของความเป็นก๋ว","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Boat_noodles.jpg/960px-Boat_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user Alpha","licence":"CC BY-SA 2.0","leadFile":"Boat_noodles.jpg","views":43096,"langs":["jv","ko","th","uk","zh"],"langNames":{"jv":"Kapal mi","ko":"꾸아이띠아오 르아","th":"ก๋วยเตี๋ยวเรือ","uk":"Куайтяо руеа","zh":"船面"},"sourceLanguage":"th"},{"title":"Drunken noodles","name":"Drunken noodles","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Drunken_noodles","ingredients":["Broad rice noodles","soy sauce","fish sauce","garlic","meat","seafood or tofu","bean sprouts or other vegetables","chili"],"prepSummary":"ผัดขี้เมา เป็นอาหารที่ได้รับความนิยมเป็นจำนวนมากในประเทศไทย โดยอาหารชนิดนี้เกิดขึ้นจากการผสมผสานอาหารแบบไทยเข้ากับอาหารของชาวจีนที่ย้ายถิ่นฐานเข้ามาอยู่ในประเทศไทย (หรือชาวไทยเชื้อสายจีน) คำว่า ขี้เมา สันนิษฐานว่า เกิดจากผู้ที่ชอบดื่มสุรามักจะหากับแกล้มจากของเหลือที่มีในตู้เย็น พบผักอะไรก็เติมลงไปได้ ไม่ใคร่จะมีสูตรแน่นอนตายตัว แต่ทำออกมาแล้วอร่อย จึงเป็นที่นิยมต่อ ๆ กันมา ผัดขี้เมาเป็นผัดก๋วยเตี๋ยวกับซีอิ๊ว น้ำปลา กระเทียม เนื้อชนิดต่าง ๆ และในบางครั้งอาจจะใส่เต้าหู้ นอกจากนี้ยังใส่พริก ถั่ว และใบโหระพา ผัดขี้เมาได้มีวิวัฒนาการเปลี่ยนนำมาทำกับวัตถุดิบชนิดใหม่ ๆ ในบางครั้งผู้ปรุงอาจจะใช้สัตว์ท","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Sen_yai_phat_khi_mao.jpg/960px-Sen_yai_phat_khi_mao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Sen_yai_phat_khi_mao.jpg","views":85454,"langs":["es","it","ja","jv","ko","ms","th","uk","zh"],"langNames":{"es":"Fideos borrachos","it":"Pad ki mao","ja":"パッキーマオ","jv":"Mi mendem","ko":"팟 키마오","ms":"Mi mabuk","th":"ผัดขี้เมา","uk":"П'яна локшина","zh":"泰式炒宽粉"},"sourceLanguage":"th"},{"title":"Kuaitiao khua kai","name":"Kuaitiao khua kai","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Kuaitiao_khua_kai","ingredients":["Rice noodles","chicken","eggs","squid","lettuce"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Noodles_stir-fried_with_chicken_-_Bangkok_-_2017-07-19_%28002%29.jpg/960px-Noodles_stir-fried_with_chicken_-_Bangkok_-_2017-07-19_%28002%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iudexvivorum","licence":"CC0","leadFile":"Noodles_stir-fried_with_chicken_-_Bangkok_-_2017-07-19_(002).jpg","views":4294},{"title":"Mi krop","name":"Mi krop","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Mi_krop","ingredients":["Rice noodles","sauce"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Mee_krob_%28%E0%B8%AB%E0%B8%A1%E0%B8%B5%E0%B9%88%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%29.jpg/960px-Mee_krob_%28%E0%B8%AB%E0%B8%A1%E0%B8%B5%E0%B9%88%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aron Danburg","licence":"CC BY-SA 2.0","leadFile":"Mee_krob_(หมี่กรอบ).jpg","views":13974},{"title":"Miang noodles","name":"Miang noodles","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Miang_noodles","ingredients":["Big flat noodles","grilled mackerel","eggs","roasted peanuts","dried shrimp","Chives leaves","bean sprouts"],"views":261},{"title":"Pad see ew","name":"Pad see ew","country":"Thailand","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Pad_see_ew","ingredients":["Shahe fen","dark soy sauce","light soy sauce","garlic","gai lan (Chinese broccoli)","eggs","pork"],"prepSummary":"The dish is prepared in a wok, which allows the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect. The dish may look a little burnt, but the charred, smoky flavor is the defining feature of the dish.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Pad_see_ew.jpg/960px-Pad_see_ew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Pad_see_ew.jpg","views":94518,"langs":["fr","it","ja","jv","ko","th","zh"],"langNames":{"fr":"Pad see ew","it":"Pad see-ew","ja":"パッシーイウ","jv":"Pad see ew","ko":"팟 씨유","th":"ผัดซีอิ๊ว","zh":"泰式酱油炒河粉"}},{"title":"Pad thai","name":"Pad thai","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Pad_thai","ingredients":["เต้าหู้","ไข่ (อาหาร)"],"prepSummary":"ผัดไทย (มักสะกดผิดเป็น ผัดไท) เป็นอาหารไทยที่หารับประทานได้ทั่วประเทศไทย โดยเฉพาะในภาคกลาง และอาจพบได้ในร้านอาหารไทยในต่างประเทศบางแห่ง","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Phat_Thai_kung_Chang_Khien_street_stall.jpg/960px-Phat_Thai_kung_Chang_Khien_street_stall.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Phat_Thai_kung_Chang_Khien_street_stall.jpg","views":333941,"langs":["ar","ca","cs","cy","de","es","fa","fi","fr","he","hu","hy","id","it","ja","jv","kn","ko","ms","nl","pl","pt","ru","sv","th","tl","uk","vi","zh"],"langNames":{"ar":"باد تاي","ca":"Pad thai","cs":"Phad thai","cy":"Pad thai","de":"Phat Thai","es":"Pad thai","fa":"پد تای","fi":"Pad thai","fr":"Phat thai","he":"פאד תאי","hu":"Phat thaj","hy":"Պադ-տայ","id":"Pad thai","it":"Pad thai","ja":"パッタイ","jv":"Pad thai","kn":"ಫಟ್ ಥಾಯ್","ko":"팟 타이","ms":"Pad Thai","nl":"Pad thai","pl":"Pad thai","pt":"Pad thai","ru":"Пад-тай","sv":"Pad Thai","th":"ผัดไทย","tl":"Pad thai","uk":"Пад тай","vi":"Pad Thái","zh":"泰式炒金邊粉"},"sourceLanguage":"th"},{"title":"Sukhothai rice noodles","name":"Sukhothai rice noodles","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Sukhothai_rice_noodles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Sukhothai_Noodles_at_Amphawa_Thai_Noodle_House%2C_San_Francisco.jpg/960px-Sukhothai_Noodles_at_Amphawa_Thai_Noodle_House%2C_San_Francisco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Stevens","licence":"CC BY 2.0","leadFile":"Sukhothai_Noodles_at_Amphawa_Thai_Noodle_House,_San_Francisco.jpg","views":3055,"langs":["ja"],"langNames":{"ja":"クァイティオスコータイ"}},{"title":"Yam khanom chin","name":"Yam khanom chin","country":"Thailand","region":"Thai noodle","url":"https://en.wikipedia.org/wiki/Yam_khanom_chin","views":247},{"title":"Vietnamese cuisine","name":"Vietnamese cuisine","country":"Vietnam","region":"Buddhist","url":"https://en.wikipedia.org/wiki/Vietnamese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/2023-07-28_Cuisine_of_Hanoi_%E4%B8%80%E8%88%AC%E5%AE%B6%E5%BA%AD%E3%83%99%E3%83%88%E3%83%8A%E3%83%A0%E6%96%99%E7%90%86DSCF0706.jpg/960px-2023-07-28_Cuisine_of_Hanoi_%E4%B8%80%E8%88%AC%E5%AE%B6%E5%BA%AD%E3%83%99%E3%83%88%E3%83%8A%E3%83%A0%E6%96%99%E7%90%86DSCF0706.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matsuoka.A","licence":"CC BY-SA 4.0","leadFile":"2023-07-28_Cuisine_of_Hanoi_一般家庭ベトナム料理DSCF0706.jpg","views":101709},{"title":"Bánh cam","name":"Bánh cam","country":"Vietnam","region":"North Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_cam","ingredients":["Gạo nếp","vừng","đỗ xanh","hạt sen","..."],"prepSummary":"Bánh rán hay bánh cam là một loại bánh của Việt Nam, vỏ mỏng bằng bột gạo nếp, bột gạo tẻ và có thể có thêm khoai tây xay nhuyễn, được rán vàng, bên trong có nhân đậu xanh, nước cốt dừa (bánh rán ngọt) hoặc thịt lợn, miến, mộc nhĩ, hành khô, hạt tiêu (bánh rán mặn). Nhưng xuất xứ của nó là từ jian dui (tiếng Trung: 煎堆; bính âm: jiānduī; tiếng Quảng Đông Yale: jīndēui; Hán Việt: tiễn đôi) là một loại bánh ngọt rán của Trung Quốc làm từ bột gạo nếp. Bánh ngọt này được phủ hạt vừng ở bên ngoài và giòn và dai. Bên trong bánh ngọt là một lỗ rỗng lớn, gây ra bởi sự mở rộng của bột. Nhân bánh gồm bột","course":"Tea, Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/Banhran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thang Nguyen from Nottingham, United Kingdom","licence":"CC BY-SA 2.0","leadFile":"Banhran.jpg","views":645,"langs":["es","jv","vi"],"langNames":{"es":"Bánh rán","jv":"Bánh rán","vi":"Bánh rán"},"sourceLanguage":"vi"},{"title":"Bánh tráng","name":"Bánh tráng","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_tr%C3%A1ng","ingredients":["Rice flour","tapioca","maize","mungbean","potato","sweet potato starch (varied)","various ingredients","including spices"],"prepSummary":"Bánh tráng là một dạng bánh sử dụng nguyên liệu chính là tinh bột tráng mỏng phơi khô, khi ăn có thể nướng giòn (miền Bắc Việt Nam gọi là bánh đa nem, miền Trung gọi là bánh tráng nhúng, miền Nam gọi là bánh tráng ) hoặc nhúng qua nước để làm nem cuốn (miền Nam gọi là gỏi cuốn). Nó còn là nguyên liệu để làm một món ăn khác là nem (chả giò).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Nems_wafer_DSC04723.JPG/960px-Nems_wafer_DSC04723.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0","leadFile":"Nems_wafer_DSC04723.JPG","views":20826,"langs":["ar","de","fi","fr","id","jv","ko","ms","pt","ru","uk","vi","zh"],"langNames":{"ar":"ورق الأرز (غذاء)","de":"Bánh tráng","fi":"Bánh tráng","fr":"Bánh tráng","id":"Bánh trang","jv":"Bánh tráng","ko":"바인 짱","ms":"Bánh tráng","pt":"Banh trang","ru":"Рисовая бумага (съедобная)","uk":"Рисовий папір (їстівний)","vi":"Bánh tráng","zh":"餅𣴣"},"sourceLanguage":"vi"},{"title":"Bánh tráng trộn","name":"Bánh tráng trộn","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_tr%C3%A1ng_tr%E1%BB%99n","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Mixed_rice_paper.jpg/960px-Mixed_rice_paper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khanh Ha, Tran","licence":"CC BY-SA 4.0","leadFile":"Mixed_rice_paper.jpg","views":5871},{"title":"Bier Hoi Brewing Company","name":"Bier Hoi Brewing Company","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bier_Hoi_Brewing_Company","leadFile":"Logo_of_the_Bier_Hoi_Brewing_Company.png","views":333,"notFood":"a business"},{"title":"Broken rice","name":"Broken rice","country":"Vietnam","region":"Indian","url":"https://en.wikipedia.org/wiki/Broken_rice","prepSummary":"Gạo tấm là những mảnh vụn của gạo bị vỡ trên đồng lúa, khi phơi khô, khi vận chuyển hoặc khi xay sàng gạo. Máy móc sau đó sẽ phân tách những hạt gạo tấm khỏi gạo nguyên hạt và phân loại theo kích cỡ. Gạo tấm là gạo bị vỡ, chứ không phải là gạo bị hỏng hay đột biến xấu; cho nên có thể sử dụng làm thực phẩm như bình thường. Dinh dưỡng của gạo tấm giống hệt thành phần dinh dưỡng của gạo nguyên hạt (nói cách khác, nếu phôi gạo và cám gạo còn nguyên, gạo tấm sẽ có thành phần dinh dưỡng tương tự như gạo lứt; còn không thì sẽ như gạo trắng). Gạo tấm đã được sử dụng từ rất lâu.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/Broken_rice_bris%C3%A9e.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"Broken_rice_brisée.jpg","views":31199,"langs":["ar","de","es","fa","fr","ha","hy","ig","it","ko","ru","ta","uk","uz","vi"],"langNames":{"ar":"أرز مكسر","de":"Bruchreis","es":"Arroz roto","fa":"برنج شکسته","fr":"Brisures de riz","ha":"Shinkafa da aka fashe","hy":"Մանրացված բրինձ","ig":"Broken rice","it":"Rotture di riso","ko":"싸라기","ru":"Дроблёный рис","ta":"குருணை","uk":"Подрібнений рис","uz":"Oqishoq","vi":"Gạo tấm"},"sourceLanguage":"vi"},{"title":"Bún ốc","name":"Bún ốc","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/B%C3%BAn_%E1%BB%91c","ingredients":["Roasted snails","soup"],"prepSummary":"Bún ốc là một đặc sản ẩm thực của người Hà Nội. Bún ốc có thể ăn nóng, chấm hoặc chan. Bún ốc nguội ăn chấm phù hợp vào mùa hè.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Street_food_in_Hanoi.jpg/960px-Street_food_in_Hanoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christophe95","licence":"CC BY-SA 4.0","leadFile":"Street_food_in_Hanoi.jpg","views":6112,"langs":["fr","ja","jv","vi"],"langNames":{"fr":"Bún ốc","ja":"ブンオック","jv":"Bún ốc","vi":"Bún ốc"},"sourceLanguage":"vi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bún thịt nướng","name":"Bún thịt nướng","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%BAn_th%E1%BB%8Bt_n%C6%B0%E1%BB%9Bng","ingredients":["Rice vermicelli","grilled pork","fresh herbs","salad","nước chấm"],"prepSummary":"Bún thịt nướng là một món ăn món ăn có nguồn gốc ở miền Nam Việt Nam, về sau đã phổ biến lan rộng tại nhiều nơi trên cả nước. Mỗi nơi đều có thể có cho mình một hương vị đặc trưng riêng tùy theo khẩu vị từng nơi. Món bún này có thể dùng làm điểm tâm, bữa chính hay bữa phụ đều phù hợp. Yêu cầu của món Bún thịt nướng là thịt được nướng vàng đều, có vị đậm đà cùng hương thơm của sả và vừng; nước mắm chua ngọt vừa ăn; và các loại rau dùng kèm đa dạng.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Bun_thit_nuong.jpg/960px-Bun_thit_nuong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lưu Ly","licence":"Public domain","leadFile":"Bun_thit_nuong.jpg","views":20140,"langs":["ja","vi"],"langNames":{"ja":"ブンティットヌン","vi":"Bún thịt nướng"},"sourceLanguage":"vi"},{"title":"Chả rươi","name":"Chả rươi","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3_r%C6%B0%C6%A1i","course":"Entree","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Cha_ruoi.JPG/960px-Cha_ruoi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh at vi.wikipedia","licence":"Public domain","leadFile":"Cha_ruoi.JPG","views":10530},{"title":"Cháo lòng","name":"Cháo lòng","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Ch%C3%A1o_l%C3%B2ng","ingredients":["Rice","pork offal","pork broth"],"prepSummary":"Preparation generally involves thoroughly cleaning pork offal using salt, vinegar, or citrus to remove odors. The offal is parboiled and cooked separately to maintain texture, while rice is simmered slowly in pork broth for several hours.","course":"Breakfast, late-night meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Ch%C3%A1o_l%C3%B2ng.jpg/960px-Ch%C3%A1o_l%C3%B2ng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"hongnhung106","licence":"CC BY 2.0","leadFile":"Cháo_lòng.jpg","views":1754},{"title":"Coconut candy","name":"Coconut candy","country":"Vietnam","region":"Vĩnh Long province","url":"https://en.wikipedia.org/wiki/Coconut_candy","ingredients":["Coconut","malt syrup","sugar"],"prepSummary":"Kẹo dừa (hay Kẹo dừa Bến Tre) là một loại kẹo đặc sản có nguồn gốc từ vùng đất Bến Tre xưa (nay là tỉnh Vĩnh Long), Việt Nam. Kẹo được chế biến từ nguyên liệu chính là cơm dừa, đường và mạch nha. Đây là loại kẹo đặc sản và là một nghề thủ công truyền thống mang đậm văn hóa xứ sở. Tại Việt Nam có rất nhiều vùng trồng dừa nhưng Vĩnh Long chính là nơi ra đời và phát triển ngành nghề chế biến kẹo dừa.","leadFile":"Keodua.jpg","views":5676,"langs":["ar","es","fr","jv","ru","uk","vi"],"langNames":{"ar":"حلوى جوز الهند","es":"Caramelo de coco","fr":"Bonbon coco (au lait de coco)","jv":"Permèn klapa","ru":"Кокосовые конфеты","uk":"Кокосова цукерка","vi":"Kẹo dừa"},"sourceLanguage":"vi","originClaims":["Nigeria","Vietnam"]},{"title":"Dog meat consumption in Vietnam","name":"Dog meat consumption in Vietnam","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Dog_meat_consumption_in_Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Dog_meat_for_sale_in_a_market_in_Hanoi%2C_Vietnam_%286827793370%29.jpg/960px-Dog_meat_for_sale_in_a_market_in_Hanoi%2C_Vietnam_%286827793370%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"calflier001","licence":"CC BY-SA 2.0","leadFile":"Dog_meat_for_sale_in_a_market_in_Hanoi,_Vietnam_(6827793370).jpg","views":26810},{"title":"Egg coffee","name":"Egg coffee","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/Egg_coffee","ingredients":["eggs","sugar","milk","coffee"],"prepSummary":"Ingredients for making egg coffee include fresh chicken eggs, sugar, condensed milk, and coffee. The egg yolks are whipped with condensed milk and sugar and then gently heated via a water bath, as direct boiling would cause the eggs to curdle. The lipids in the yolk emulsify with the coffee, neutralizing the bitter tannins of the Robusta bean to form a thick, aromatic foam. A teaspoon is provided in order to eat the foam before drinking the coffee at the bottom. Egg coffee is served in a small cup. To keep the drink warm, the waiter puts a cup of coffee in a bowl of warm water. After being poured over the egg cream the coffee at the bottom of the cup acquires a richer taste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/C%C3%A0_ph%C3%AA_tr%E1%BB%A9ng.jpg/960px-C%C3%A0_ph%C3%AA_tr%E1%BB%A9ng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"travel oriented","licence":"CC BY-SA 2.0","leadFile":"Cà_phê_trứng.jpg","views":60197,"langs":["ar","ca","cs","de","fa","fr","he","id","it","ja","jv","kn","ko","pl","ru","th","tl","uk","uz","vi","zh"],"langNames":{"ar":"قهوة البيض","ca":"Cafè d'ou","cs":"Vaječná káva","de":"Eierkaffee","fa":"قهوه تخم مرغ","fr":"Café aux œufs","he":"קפה ביצים","id":"Kopi telur","it":"Caffè all'uovo","ja":"エッグ・コーヒー","jv":"Kopi endhog","kn":"ಮೊಟ್ಟೆಯ ಕಾಫಿ","ko":"까페 쯩","pl":"Wietnamska kawa jajeczna","ru":"Кофе с яйцом","th":"กาแฟไข่","tl":"Kapeng de-itlog","uk":"Кава з яйцем","uz":"Tuxumli qahva","vi":"Cà phê trứng","zh":"蛋咖啡"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gỏi nhệch","name":"Gỏi nhệch","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/G%E1%BB%8Fi_nh%E1%BB%87ch","ingredients":["Mucous fish (Pisodonophis boro)","roasted rice powder","herbs","fish sauce"],"prepSummary":"Gỏi nhệch là món gỏi được chế biến từ cá nhệch, được coi là đặc sản tại các vùng ven vịnh Bắc Bộ của Việt Nam thuộc thành phố Hải Phòng và các tỉnh Hưng Yên, Ninh Bình, Thanh Hóa.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/G%E1%BB%8Fi_nh%E1%BB%87ch_1.jpg/960px-G%E1%BB%8Fi_nh%E1%BB%87ch_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hungda","licence":"CC BY-SA 3.0","leadFile":"Gỏi_nhệch_1.jpg","views":888,"langs":["vi"],"langNames":{"vi":"Gỏi nhệch"},"sourceLanguage":"vi"},{"title":"Hàng Bông Street","name":"Hàng Bông Street","country":"Vietnam","url":"https://en.wikipedia.org/wiki/H%C3%A0ng_B%C3%B4ng_Street","prepSummary":"Phố Hàng Bông hiện nay (tiếng Pháp: Rue du Coton) là một phố nối phường Hoàn Kiếm đến phường Cửa Nam, trong khu phố cổ Hà Nội, chạy từ ngã tư Hàng Bông–Hàng Gai–Hàng Trống–Hàng Hòm đến cửa ô Cửa Nam, dài 932 mét. Bên dãy lẻ của phố kết thúc ở số nhà 223, đoạn giao nhau vườn hoa Cửa Nam giữa phố Hàng Bông với phố Tràng Thi, Thợ Nhuộm; bên dãy chẵn của phố kéo dài đến số nhà 254, góc tiếp giáp với phố Đình Ngang là phố ngắn thứ nhì ở Hà Nội (dài 54 mét, sau phố Hồ Hoàn Kiếm dài 52 mét).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/PhoHangBong-09122008451.jpg/960px-PhoHangBong-09122008451.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Newone (talk)","licence":"Public domain","leadFile":"PhoHangBong-09122008451.jpg","views":2492,"langs":["es","fr","vi","zh"],"langNames":{"es":"Hang Bong","fr":"Rue du Coton","vi":"Phố Hàng Bông","zh":"棉行街"},"sourceLanguage":"vi"},{"title":"Hoisin sauce","name":"Hoisin sauce","country":"Vietnam","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Hoisin_sauce","prepSummary":"Tương đen (, hải tiên tương) hay tương ngọt, tương đậu nành là một loại nước sốt đặc quánh, thơm thường được sử dụng trong ẩm thực Trung Quốc để ướp thịt, thêm vào các món xào hoặc như nước chấm. Nó có màu sẫm có vị ngọt và mặn. Thành phần thường bao gồm đậu nành, thì là, ớt, tỏi, giấm, bột ngũ vị hương và đường. Tùy theo nhu cầu sử dụng và công thức làm khác nhau ở những nơi khác nhau dưới quy mô công nghiệp hoặc lên men tự nhiên nhưng mất nhiều thời gian hơn.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Hoisin_sauce_1.jpg/960px-Hoisin_sauce_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"allen watkin from London, UK","licence":"CC BY-SA 2.0","leadFile":"Hoisin_sauce_1.jpg","views":238951,"langs":["af","de","es","fi","fr","he","hy","id","is","it","ja","jv","ko","nb","nl","pl","pt","ru","sv","th","tr","uk","vi"],"langNames":{"af":"Hoisin-sous","de":"Hoisin-Sauce","es":"Salsa hoisin","fi":"Hoisin-kastike","fr":"Sauce hoisin","he":"רוטב הויסין","hy":"Հոյսին","id":"Saus hoisin","is":"Hoisinsósa","it":"Salsa hoisin","ja":"海鮮醤","jv":"Saos hoisin","ko":"해선장","nl":"Hoisinsaus","nb":"Hoisinsaus","pl":"Sos hoisin","pt":"Molho de hoisin","ru":"Хойсин (соус)","sv":"Hoisinsås","th":"ซอสฮอยซิน","tr":"Hoisin sosu","uk":"Хойсін (соус)","vi":"Tương đen"},"sourceLanguage":"vi"},{"title":"Húng lìu","name":"Húng lìu","country":"Vietnam","url":"https://en.wikipedia.org/wiki/H%C3%BAng_l%C3%ACu","views":3171},{"title":"Huy Fong Foods","name":"Huy Fong Foods","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Huy_Fong_Foods","prepSummary":"In 1987, Huy Fong Foods relocated to a building in Rosemead, California, that once housed toymaker Wham-O. which is now the manufacturing site of all three of the brand's sauces. These sauces are produced on machinery that has been specially modified by David Tran, who taught himself machining and welding skills. Since 2014, the Irwindale factory has been open to visitors, and has become a tourist attraction. The chili odor that emanated from the Irwindale factory upset the community's residents and the city of Irwindale filed a lawsuit against Huy Fong Foods in October 2013, claiming that the odor was a public nuisance and seeking an ex parte order to shut down the factory.","leadFile":"Huy_Fong_Foods_logo.png","views":75257,"langs":["fi","fr","ur","vi"],"langNames":{"fi":"Huy Fong Foods","fr":"Huy Fong Foods","ur":"ہوئے فونگ فوڈز","vi":"Huy Fong Foods"},"notFood":"a business"},{"title":"Kho (cooking technique)","name":"Kho (cooking technique)","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kho_(cooking_technique)","ingredients":["Nước màu (caramel sauce)","water or coconut juice","fish sauce or soy sauce","spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Thit-kho-tieu-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mkat","licence":"CC BY-SA 3.0","leadFile":"Thit-kho-tieu-1.jpg","views":7774,"langs":["it","jv","th","vi"],"langNames":{"it":"Kho (gastronomia)","jv":"Kho","th":"คอ (อาหาร)","vi":"Kho (nấu ăn)"}},{"title":"Longevity Brand","name":"Longevity Brand","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Longevity_Brand","prepSummary":"Sữa Ông Thọ là nhãn hiệu sữa đặc hiện thuộc sở hữu của Công ty sữa Việt Nam (Vinamilk). Sữa Ông Thọ là một chế phẩm sữa rất phổ biến ở nội địa; ngoài chức năng chính là sữa đặc, nó còn là nguyên liệu được ưa chuộng để pha chế món cà phê sữa đá và cũng có thể dùng trực tiếp với món bánh mì như là một món ăn nhanh tiện lợi.","leadFile":"Longevity_Brand_condensed_milk_-_Sữa_Ông_Thọ.jpg","views":5624,"langs":["ru","vi"],"langNames":{"ru":"Longevity Brand","vi":"Sữa Ông Thọ"},"sourceLanguage":"vi"},{"title":"Mắm nêm","name":"Mắm nêm","country":"Vietnam","region":"Central Vietnam","url":"https://en.wikipedia.org/wiki/M%E1%BA%AFm_n%C3%AAm","ingredients":["Fermented Fish"],"prepSummary":"Mắm nêm, còn gọi là mắm cái, là một dạng sản phẩm lên men làm từ con Nêm. Cá được ướp muối, lên men, có thể được tách xương hoặc không, rồi phối trộn với một số loại phụ liệu như thính, thơm (khóm), đường. Mắm nêm thường có hai dạng: dạng nguyên con (cá cơm, cá sơn đỏ...) và dạng xay nhuyễn (cá trích, cá nục, cá liệt...).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/%C4%82n_qu%C3%A1n_%E1%BB%9F_P1_%C4%90%C3%B4ng_H%C3%A0%2C_L%E1%BB%85_2th9n2023_%28ch%C3%A9n_m%E1%BA%AFm_n%C3%AAm%29_%283%29.jpg/960px-%C4%82n_qu%C3%A1n_%E1%BB%9F_P1_%C4%90%C3%B4ng_H%C3%A0%2C_L%E1%BB%85_2th9n2023_%28ch%C3%A9n_m%E1%BA%AFm_n%C3%AAm%29_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phương Huy","licence":"CC BY-SA 4.0","leadFile":"Ăn_quán_ở_P1_Đông_Hà,_Lễ_2th9n2023_(chén_mắm_nêm)_(3).jpg","views":4478,"langs":["vi"],"langNames":{"vi":"Mắm nêm"},"sourceLanguage":"vi"},{"title":"Milk rice paper","name":"Milk rice paper","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Milk_rice_paper","prepSummary":"Just a few years ago, the production process was still old-fashioned, relying mainly on menial labor and experience handed down from generation to generation. Therefore, productivity and consistency in quality and quantity was not guaranteed. Increasingly, modern machines such as gristmills, electric coconut graters, kneading and mangle machines for the batter, cutting machines for the finished rice paper and vacuum machines for packing are used to increase output.","views":697},{"title":"Mọc","name":"Mọc","country":"Vietnam","region":"World","url":"https://en.wikipedia.org/wiki/M%E1%BB%8Dc","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Soup_with_meatballs-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ralphhogaboom","licence":"CC BY-SA 2.0","leadFile":"Soup_with_meatballs-01.jpg","views":29,"langs":["ar","bg","ca","cs","de","el","es","eu","fa","fi","fr","gl","he","hy","id","ja","jv","ka","kk","ko","lv","ms","nb","nl","pa","pl","pt","ro","ru","sr","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"كرات اللحم","bg":"Кюфте","ca":"Mandonguilla","cs":"Masové koule","de":"Fleischklößchen","el":"Κεφτές","es":"Albóndigas","eu":"Haragi-bola","fa":"کله‌گنجشکی","fi":"Lihapulla","fr":"Boulette de viande","gl":"Albóndega","he":"קציצה","hy":"Կոլոլակ (ուտեստ)","id":"Bola daging","ja":"ミートボール","jv":"Daging glindhing","ka":"ტეფტელი","kk":"Фрикадельки","ko":"미트볼","lv":"Frikadeles","ms":"Köttbullar","nl":"Gehaktbal","nb":"Kjøttkake","pa":"ਮੀਟਬਾਲ","pl":"Klops","pt":"Almôndega","ro":"Pârjoală","ru":"Фрикадельки","sr":"Ћуфте","sv":"Köttbullar","th":"ลูกชิ้น (ประเภทอาหาร)","tl":"Almondigas","tr":"Köfte","uk":"Фрикадельки","vi":"Thịt viên","zh":"肉丸"}},{"title":"Món cuốn","name":"Món cuốn","country":"Vietnam","url":"https://en.wikipedia.org/wiki/M%C3%B3n_cu%E1%BB%91n","prepSummary":"El món cuốn es un rollo vietnamita que incluye varios ingredientes, incluyendo verduras y hojas de hierbas, envueltos en papel de arroz (bánh tráng). La variedad de posibles ingredientes permite que la gente seleccione solo los que quieren, según sus gustos (esto se llama rau ăn kèm o rau sống). Este plato siempre se sirve con una salsa para mojar llamada nước chấm. El món cuốn se come con los dedos, y los ingredientes se preparan con antelación pero los comensales elaboran sus propios rollos. Es pues también una auténtica variedad de comida rápida por la rapidez de su preparación, aunque se i","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Summer_roll.jpg/960px-Summer_roll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY 2.0","leadFile":"Summer_roll.jpg","views":1388,"langs":["es","jv"],"langNames":{"es":"Món cuốn","jv":"Món cuốn"},"sourceLanguage":"es"},{"title":"Mực rang muối","name":"Mực rang muối","country":"Vietnam","url":"https://en.wikipedia.org/wiki/M%E1%BB%B1c_rang_mu%E1%BB%91i","ingredients":["Squid"],"course":"Main course","views":501},{"title":"Nem chua Lai Vung","name":"Nem chua Lai Vung","country":"Vietnam","region":"Đồng Tháp Province","url":"https://en.wikipedia.org/wiki/Nem_chua_Lai_Vung","ingredients":["Pork","pork rind","rice","garlic","pepper"],"prepSummary":"Nem chua Lai Vung is handmade using fresh lean pork from the hind leg or rump, cleaned of tendons and fat, soaked in salted water, drained, and ground or sliced. Pork rind is boiled, drained, and minced, then mixed with the meat in an 8:2 ratio (meat to rind), along with thính (roasted rice powder). The mixture is seasoned with salt, sugar, pepper, monosodium glutamate, garlic, and black peppercorns, then marinated for about two days. Since 1995, some producers have used plastic packaging while retaining traditional elements.","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Nem_chua_Lai_Vung.jpg/960px-Nem_chua_Lai_Vung.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TUIBAJAVE","licence":"CC BY-SA 4.0","leadFile":"Nem_chua_Lai_Vung.jpg","views":253},{"title":"Nem chua rán","name":"Nem chua rán","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/Nem_chua_r%C3%A1n","ingredients":["ground pork","pork skin","fried flour","chicken eggs","lemongrass","vinegar","tapioca starch","minced red onion"],"prepSummary":"Nem chua rán là một loại nem làm từ thịt lợn xay và bì lợn theo công thức cũng như quy trình khá gần gũi với nem chua và được rán vàng trong dầu ăn (hoặc nướng). Là đặc sản ẩm thực đường phố của Hà Nội, món ăn vặt không chua mà béo ngậy và thơm ngon này hấp dẫn nhiều giới, đặc biệt là các bạn trẻ. Có thể nói rằng trong số những món quà vặt ưa thích của thanh niên Hà Nội đương thời, nem chua rán là món tuy ra đời muộn nhưng lại gây được \"ảnh hưởng\" nhanh nhất và rộng nhất, lần lượt vượt qua những món truyền thống như sữa chua, hoa quả dầm, sinh tố, kem lạnh. Các hàng bán nem chua rán nổi tiếng","photo":"https://upload.wikimedia.org/wikipedia/commons/2/26/Nem-chua-ran2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Group6gma04","licence":"CC BY-SA 4.0","leadFile":"Nem-chua-ran2.jpg","views":3369,"langs":["vi"],"langNames":{"vi":"Nem chua rán"},"sourceLanguage":"vi"},{"title":"Nem nguội","name":"Nem nguội","country":"Vietnam","region":"Buddhist","url":"https://en.wikipedia.org/wiki/Nem_ngu%E1%BB%99i","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/2023-07-28_Cuisine_of_Hanoi_%E4%B8%80%E8%88%AC%E5%AE%B6%E5%BA%AD%E3%83%99%E3%83%88%E3%83%8A%E3%83%A0%E6%96%99%E7%90%86DSCF0706.jpg/960px-2023-07-28_Cuisine_of_Hanoi_%E4%B8%80%E8%88%AC%E5%AE%B6%E5%BA%AD%E3%83%99%E3%83%88%E3%83%8A%E3%83%A0%E6%96%99%E7%90%86DSCF0706.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matsuoka.A","licence":"CC BY-SA 4.0","leadFile":"2023-07-28_Cuisine_of_Hanoi_一般家庭ベトナム料理DSCF0706.jpg","views":270,"langs":["ar","az","bg","bn","ca","cs","da","de","el","es","et","fa","fi","fr","he","hy","id","it","ja","jv","ka","ko","lt","ms","nb","nl","pl","pt","ru","sv","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"مطبخ فيتنامي","az":"Vyetnam mətbəxi","bg":"Виетнамска кухня","bn":"ভিয়েতনামী রন্ধনশৈলী","ca":"Gastronomia del Vietnam","cs":"Vietnamská kuchyně","da":"Det vietnamesiske køkken","de":"Vietnamesische Küche","el":"Βιετναμέζικη κουζίνα","es":"Gastronomía de Vietnam","et":"Vietnami köök","fa":"آشپزی ویتنامی","fi":"Vietnamilainen keittiö","fr":"Cuisine vietnamienne","he":"המטבח הווייטנאמי","hy":"Վիետնամական խոհանոց","id":"Hidangan Vietnam","it":"Cucina vietnamita","ja":"ベトナム料理","jv":"Olahan Viètnam","ka":"ვიეტნამური სამზარეულო","ko":"베트남 요리","lt":"Vietnamietiška virtuvė","ms":"Masakan Vietnam","nl":"Vietnamese keuken","nb":"Vietnamesisk mat","pl":"Kuchnia wietnamska","pt":"Culinária vietnamita","ru":"Вьетнамская кухня","sv":"Vietnamesiska köket","ta":"வியட்நாமிய உணவு","th":"อาหารเวียดนาม","tl":"Lutuing Biyetnames","tr":"Vietnam mutfağı","uk":"В'єтнамська кухня","uz":"Vyetnam oshxonasi","vi":"Ẩm thực Việt Nam","zh":"越南飲食"}},{"title":"Nem nướng","name":"Nem nướng","country":"Vietnam","region":"Vietnamese pork","url":"https://en.wikipedia.org/wiki/Nem_n%C6%B0%E1%BB%9Bng","ingredients":["Ground pork","shallot","garlic","fish sauce."],"prepSummary":"is made of ground pork with between a third and a half pork fat. The meat is typically flavoured with chopped shallots, crushed garlic, fish sauce, sugar and black pepper. It is formed into sausages or meatballs and then grilled or baked.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Nem_n%C6%B0%E1%BB%9Bng.jpg/960px-Nem_n%C6%B0%E1%BB%9Bng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Buihaidang192","licence":"CC BY-SA 4.0","leadFile":"Nem_nướng.jpg","views":14225,"langs":["fr","jv","ko","pa","pt","vi"],"langNames":{"fr":"Nem nướng","jv":"Nèm nướng","ko":"냄 느엉","pa":"ਨੇਮ ਨੂੰਗ","pt":"Nem nướng","vi":"Nem nướng"}},{"title":"Nem nướng Ninh Hòa","name":"Nem nướng Ninh Hòa","country":"Vietnam","region":"Khanh Hoa","url":"https://en.wikipedia.org/wiki/Nem_n%C6%B0%E1%BB%9Bng_Ninh_H%C3%B2a","ingredients":["Pork","Bánh tráng (rice paper wrappers)","fresh herbs","Nước chấm (dipping sauce)"],"prepSummary":"The main ingredient is fresh pork (often from the shoulder or ham), mixed with seasonings and pounded or ground until sticky and elastic. The mixture is shaped into elongated portions around bamboo skewers and grilled over charcoal until it is cooked through and aromatic, with a lightly browned exterior.","course":"Main dish; snack","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/M%E1%BA%B9t_nem_n%C6%B0%E1%BB%9Bng_Nha_Trang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Letruongan1122","licence":"CC BY-SA 4.0","leadFile":"Mẹt_nem_nướng_Nha_Trang.jpg","views":65,"province":"Thị Xã Ninh Hòa","city":"Ninh Hòa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nộm","name":"Nộm","country":"Vietnam","url":"https://en.wikipedia.org/wiki/N%E1%BB%99m","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/Ph%E1%BB%93ng_t%C3%B4m.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rasheel Karmacharya from Champaign, United States","licence":"CC BY 2.0","leadFile":"Phồng_tôm.jpg","views":4101,"langs":["es","eu","fr","jv","uz","vi"],"langNames":{"es":"Nộm","eu":"Nộm","fr":"Gỏi","jv":"Nộm","uz":"Nộm","vi":"Nộm"}},{"title":"Nước chấm","name":"Nước chấm","country":"Vietnam","url":"https://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m","prepSummary":"là tên gọi chung cho nhiều loại \"xốt chấm\" được sử dụng khá thường xuyên dưới dạng một loại gia vị. Riêng nước chấm Việt Nam thường có vị ngọt, chua, mặn và cay.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/B%C3%BAn_tr%E1%BB%99n%2C_James_Bun%2C_Paris_27_August_2016_004.jpg/960px-B%C3%BAn_tr%E1%BB%99n%2C_James_Bun%2C_Paris_27_August_2016_004.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Paris, France","licence":"CC BY 2.0","leadFile":"Bún_trộn,_James_Bun,_Paris_27_August_2016_004.jpg","views":43273,"langs":["ca","cs","es","fa","fr","it","ja","jv","ko","pt","vi","zh"],"langNames":{"ca":"Nước chấm","cs":"Nước chấm","es":"Nước chấm","fa":"نوک چام","fr":"Nước chấm","it":"Nước chấm","ja":"ヌオックチャム","jv":"Nước chấm","ko":"느억 쩜","pt":"Nước chấm","vi":"Nước chấm","zh":"水蘸汁"},"sourceLanguage":"vi"},{"title":"Pandan waffle","name":"Pandan waffle","country":"France","region":"Western Europe","url":"https://en.wikipedia.org/wiki/Pandan_waffle","ingredients":["Batter or dough"],"prepSummary":"Une gaufre est une pâtisserie confectionnée avec une pâte légère cuite dans un fer à gaufre constitué de deux plaques métalliques, articulées entre elles par une ou plusieurs charnières, ornées de motifs qui s'impriment dans la pâte et lui donnent sa forme caractéristique avec des petits carreaux en creux. C'est un mets typique de Lyon et de la Belgique, des Pays-Bas, et du Nord de la France. Les différents types de pâtes utilisées et la diversité de forme des motifs et des plaques (appelées « challe », « waffier », « fer à gaufre », « moule à gaufre » ou « gaufrier ») font qu'il existe de trè","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Waffles_with_Strawberries.jpg/960px-Waffles_with_Strawberries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Parkerman & Christie from San Diego, USA","licence":"CC BY 2.0","leadFile":"Waffles_with_Strawberries.jpg","views":853,"langs":["ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","he","hi","hr","hy","id","is","it","ja","jv","ka","kk","kn","ko","lv","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","tr","uk","vi","zh"],"langNames":{"ar":"وفل","az":"Vafli","bg":"Гофрета","ca":"Gofra","cs":"Vafle","cy":"Waffl","da":"Vaffel","de":"Waffel","el":"Βάφλα","es":"Gofre","et":"Vahvel","eu":"Gofre","fa":"وافل","fi":"Vohveli","fr":"Gaufre (cuisine)","he":"ופל (מאפה)","hi":"वॉफ़ल","hr":"Vafel proizvod","hy":"Վաֆլի","id":"Wafel","is":"Vaffla","it":"Gaufre","ja":"ワッフル","jv":"Wafel","ka":"ვაფლი","kk":"Вафли","kn":"ವಾಫ಼ಲ್","ko":"와플","lv":"Vafele","ms":"Wafel","nl":"Wafel","nb":"Vafler","pl":"Gofr","pt":"Waffle","ro":"Gofră","ru":"Вафли","sk":"Vafľa","sl":"Vafelj","sr":"Галете","sv":"Våffla","tr":"Waffle","uk":"Вафлі","vi":"Bánh tổ ong","zh":"窩夫"},"sourceLanguage":"fr","originClaims":["Belgium","France"]},{"title":"Pâté","name":"Pâté","country":"Romania","region":"Belgian","url":"https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9","ingredients":["Meat","fish","seafood","or vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Pates_p1150435.jpg/960px-Pates_p1150435.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0","leadFile":"Pates_p1150435.jpg","views":180034,"langs":["af","ar","az","bg","ca","cs","cy","da","de","es","et","eu","fa","fi","fr","gl","he","hr","hy","id","is","it","ja","jv","kk","ko","lt","lv","nb","nl","pl","pt","ro","ru","sl","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Paté","ar":"باته","az":"Paştet","bg":"Пастет","ca":"Paté","cs":"Paštika","cy":"Pate","da":"Paté","de":"Pastete","es":"Paté","et":"Pasteet","eu":"Pate","fa":"پاته","fi":"Patee","fr":"Pâté","gl":"Paté","he":"פטה (ממרח)","hr":"Pašteta","hy":"Պաշտետ","id":"Pâté","is":"Kæfa","it":"Pâté","ja":"パテ (料理)","jv":"Pâté","kk":"Паштет","ko":"파테 (음식)","lt":"Paštetas","lv":"Pastēte","nl":"Paté","nb":"Paté","pl":"Pasztet","pt":"Patê","ro":"Pate","ru":"Паштет","sl":"Pašteta","sr":"Паштета","sv":"Paté","th":"ปาเต","tr":"Pâté","uk":"Паштет","uz":"Pashtet","vi":"Pa tê","zh":"肉醬 (歐洲)"}},{"title":"Phồng tôm","name":"Phồng tôm","country":"Vietnam","region":"Hong Kong","url":"https://en.wikipedia.org/wiki/Ph%E1%BB%93ng_t%C3%B4m","ingredients":["Deep-fried dried starch","other ingredients","most popularly prawn"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Fried_Krupuk_Udang.JPG/960px-Fried_Krupuk_Udang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Fried_Krupuk_Udang.JPG","views":34},{"title":"Rau muống","name":"Rau muống","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Rau_mu%E1%BB%91ng","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":164,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"vi","notFood":"a taxon"},{"title":"Red Boat","name":"Red Boat","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Red_Boat","prepSummary":"Anchovies used in production are salted on the fishing boat before being transported. The salt is locally harvested and is stored for several months before using to mellow its flavor. The fermenting plant is located on a river; fishing boats unload their anchovies directly onto the dock.","views":1789},{"title":"Rượu nếp","name":"Rượu nếp","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/R%C6%B0%E1%BB%A3u_n%E1%BA%BFp","ingredients":["Glutinous rice","yeast"],"prepSummary":"It is made from glutinous rice that has been fermented with the aid of yeast and steamed in a banana leaf. It may be either deep purplish-red or yellow in color depending on the variety of rice used. Rượu nếp is mildly alcoholic ( is the word for \"alcohol\" in Vietnamese). Depending on its consistency, it may be considered either a pudding or a wine. Thicker versions are eaten with a spoon, while more liquid varieties may be drunk as a beverage. Rượu nếp than is a brown-colored rice wine. Many Vietnamese people regard rượu nếp as a healthful food, and believe that it wards off or kills parasites.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Ruou_de.jpg/960px-Ruou_de.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh at vi.wikipedia","licence":"Public domain","leadFile":"Ruou_de.jpg","views":3675,"langs":["es","ja","pt","vi","zh"],"langNames":{"es":"Rượu nếp","ja":"ルオウ・ネプ","pt":"Rượu nếp","vi":"Rượu nếp","zh":"越南糯米酒"}},{"title":"Tapioca pudding","name":"Tapioca pudding","country":"Brazil","region":"South African","url":"https://en.wikipedia.org/wiki/Tapioca_pudding","ingredients":["Tapioca","milk or cream or coconut milk"],"prepSummary":"El flan de yuca es una especie de flan dulce elaborado principalmente con yuca y leche, o para las personas con intolerancia a la lactosa se emplea como substituto leche de coco. Este tipo de flan se elabora en diferentes culturas en diferentes formas y estilos.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Tapioca_pudding-3.jpg/960px-Tapioca_pudding-3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Tapioca_pudding-3.jpg","views":47162,"langs":["ca","es","fr","ha","he","hy","ig","jv"],"langNames":{"ca":"Púding tapioca","es":"Flan de yuca","fr":"Pudding au tapioca","ha":"Buding na Tapioca","he":"פודינג טפיוקה","hy":"Տապիոկայով պուդինգ","ig":"Asụru asụ Tapioca","jv":"Pudhing kanji"},"sourceLanguage":"es"},{"title":"Taqua banana","name":"Taqua banana","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Taqua_banana","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Chu%E1%BB%91i_t%C3%A1_qu%E1%BA%A1_%281%29.jpg/960px-Chu%E1%BB%91i_t%C3%A1_qu%E1%BA%A1_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sunmooncat1","licence":"CC BY-SA 4.0","leadFile":"Chuối_tá_quạ_(1).jpg","views":1755},{"title":"Tiger penis","name":"Tiger penis","country":"Vietnam","region":"Lao","url":"https://en.wikipedia.org/wiki/Tiger_penis","prepSummary":"Pín hổ hay còn gọi là ngẫu pín hổ là dương vật của loài hổ. Trong y học truyền thống của Trung Hoa cũng như quan niệm của một số dân tộc ở vùng Đông Nam Á đặc biệt là ở Việt Nam, Lào và Campuchia thì pín hổ là vật phẩm rất có giá trị và được ưa chuộng, đây là các sản phẩm có liên quan đến hổ được con người cho là quý hiếm như cao hổ cốt, pín hổ, nanh vuốt Theo quan niệm thì hổ là loài động vật có sức mạnh nên nhiều người tin rằng pín hổ rất có công dụng trong chuyện cải thiện quan hệ tình dục và nó tạo ra những huyền thoại, để con người săn lùng, tốn kém tiền của để sở hữu một cái ngâm rượu uố","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Ruou_thuoc_2.jpg/960px-Ruou_thuoc_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khương Việt Hà","licence":"CC BY-SA 3.0","leadFile":"Ruou_thuoc_2.jpg","views":20139,"langs":["fa","vi","zh"],"langNames":{"fa":"آلت نری ببر","vi":"Pín hổ","zh":"虎鞭"},"sourceLanguage":"vi"},{"title":"Tương","name":"Tương","country":"Vietnam","region":"Buddhist","url":"https://en.wikipedia.org/wiki/T%C6%B0%C6%A1ng","ingredients":["Fermented soybeans","salt"],"prepSummary":"Tương hay tương cái là một loại nước chấm lên men thịnh hành trong ẩm thực Việt Nam, được làm từ gạo nếp đồ xôi, đậu tương, nước sạch, muối. Những địa phương làm tương nổi tiếng là Bần và phố Hiến (Hưng Yên), Cự Đà (Hà Tây), Nam Đàn (Nghệ An). Cần phân biệt tương với xì dầu, mà phương ngữ miền Nam Việt Nam gọi là \"nước tương\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Viet_soft_rolls_with_a_black_bean_dipping_sauce.jpg/960px-Viet_soft_rolls_with_a_black_bean_dipping_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spicy Bear from Charlottesville, USA","licence":"CC BY-SA 2.0","leadFile":"Viet_soft_rolls_with_a_black_bean_dipping_sauce.jpg","views":5298,"langs":["es","vi"],"langNames":{"es":"Tương","vi":"Tương"},"sourceLanguage":"vi"},{"title":"Urceola polymorpha","name":"Urceola polymorpha","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Urceola_polymorpha","photo":"https://upload.wikimedia.org/wikipedia/commons/5/53/Aganonerion_polymorphum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Robert Lafond","licence":"CC BY-SA 2.0","leadFile":"Aganonerion_polymorphum.jpg","views":1823,"langs":["ca","es","nl","pt","vi"],"langNames":{"ca":"Aganonerion","es":"Aganonerion","nl":"Aganonerion","pt":"Aganonerion","vi":"Chi Lá giang"},"notFood":"a taxon"},{"title":"Vietnamese wine","name":"Vietnamese wine","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Vietnamese_wine","prepSummary":"La viticoltura in Vietnam è un settore relativamente giovane ma in costante crescita, caratterizzato da un clima tropicale che permette raccolti multipli durante l’anno. Nonostante le sfide legate all’umidità e alle alte temperature, il paese sta sviluppando una propria identità vinicola con particolare attenzione alla zona di Da Lat sugli altopiani centrali.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dc/Vietnamese_wine-01_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Michelle from Austin, USA","licence":"CC BY 2.0","leadFile":"Vietnamese_wine-01_(1).jpg","views":3841,"langs":["as","fa","it","ja","nl","uk","zh"],"langNames":{"as":"ভিয়েটনামী সুৰা","fa":"شراب ویتنامی","it":"Viticoltura in Vietnam","ja":"ベトナムワイン","nl":"Wijnbouw in Vietnam","uk":"Виноробство у В'єтнамі","zh":"越南葡萄酒"},"sourceLanguage":"it"},{"title":"Xã Đoài orange","name":"Xã Đoài orange","country":"Vietnam","url":"https://en.wikipedia.org/wiki/X%C3%A3_%C4%90o%C3%A0i_orange","prepSummary":"Cam xã Đoài là một đặc sản của xã Nghi Lộc (tên nôm là xã Đoài), tỉnh Nghệ An. Cam xã đoài được thu hoạch vào dịp gần Tết và thường được các nhà buôn đặt mua ngay tại vườn trước tận mấy tháng. Cam xã Đoài có hai loại: * Cam lót (tên địa phương) là giống cam hình quả giống quả nhót. * Cam bầu hay cam bù (gọi theo phương ngữ), là loại cam hình quả bầu.","views":758,"langs":["vi"],"langNames":{"vi":"Cam xã Đoài"},"sourceLanguage":"vi"},{"title":"Bánh mì","name":"Bánh mì","country":"Vietnam","region":"Southern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC","ingredients":["Vietnamese baguette (also called )"],"prepSummary":"Bánh mì là một loại baguette của Việt Nam với lớp vỏ ngoài giòn, ruột mềm, còn bên trong là phần nhân. Tùy theo văn hóa vùng miền hoặc sở thích cá nhân mà người ta có thể lựa chọn nhiều loại nhân khác nhau, ngoài ra tên gọi của bánh cũng phụ thuộc phần lớn vào những biến tấu ấy. Song những phiên bản phổ biến nhất vẫn thường chứa chả lụa, thịt, hoặc thực phẩm chay, kèm theo một số nguyên liệu phụ khác như pa tê, bơ, rau, ớt, trứng và đồ chua. Bên cạnh đó, bánh còn có thể dùng chung với nhiều món ăn đa dạng, chẳng hạn như cá mòi, xíu mại hoặc thịt bò kho. Bánh mì được xem như một loại thức ăn nh","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0c/B%C3%A1nh_m%C3%AC_th%E1%BB%8Bt_n%C6%B0%E1%BB%9Bng.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"nsaum75¡שיחת!‎","licence":"CC BY-SA 3.0","leadFile":"Bánh_mì_thịt_nướng.png","views":476716,"langs":["cs","de","el","es","et","fa","fi","fr","id","it","ja","jv","ko","ms","nl","pl","pt","ro","ru","sr","th","tl","uk","uz","vi","zh"],"langNames":{"cs":"Bánh mì","de":"Bánh mì","el":"Μπαν Μι","es":"Bánh mì","et":"Bánh mì","fa":"بان می","fi":"Bánh mì","fr":"Bánh mì","id":"Bánh mì","it":"Bánh mì","ja":"バインミー","jv":"Bánh mì","ko":"바인 미","ms":"Bánh mì","nl":"Bánh mì","pl":"Bánh mì","pt":"Bánh mì","ro":"Bánh mì","ru":"Бань ми","sr":"Бан ми","th":"บั๊ญหมี่","tl":"Bánh mì","uk":"Бань мі","uz":"Banh mi","vi":"Bánh mì Việt Nam","zh":"越南法國麵包"},"sourceLanguage":"vi"},{"title":"Pho","name":"Pho","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/Pho","ingredients":["Rice noodles","bone broth","beef or chicken"],"prepSummary":"Phở is served in a bowl with a specific cut of flat rice noodles in clear beef broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket). Variations feature slow-cooked tendons, tripe, or meatballs in southern Vietnam. Chicken pho is made using the same spices as beef, but the broth is made using chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs, and the gizzard. When eating at phở stalls in Vietnam, customers are generally asked which parts of the beef they would like and how they want it done.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Bowl_of_Meatball_pho.jpg/960px-Bowl_of_Meatball_pho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SerraKnightz","licence":"CC BY 4.0","leadFile":"Bowl_of_Meatball_pho.jpg","views":382582,"langs":["af","ar","az","bg","bn","ca","cs","da","de","el","es","et","fa","fi","fr","gl","he","hi","hu","hy","id","it","ja","jv","ko","lo","lt","lv","ml","ms","nb","nl","pl","pt","ro","ru","sk","sv","th","tl","tr","uk","vi","zh"],"langNames":{"af":"Phở","ar":"فا (حساء)","az":"Fo (şorba)","bg":"Фъ","bn":"ফো","ca":"Phở","cs":"Phở","da":"Phở","de":"Phở","el":"Φο","es":"Phở","et":"Phở","fa":"فو","fi":"Phở","fr":"Phở","gl":"Phở","he":"מרק פו","hi":"फ़अ","hu":"Pho","hy":"Ֆո (ապուր)","id":"Phở","it":"Phở","ja":"フォー","jv":"Pho","ko":"퍼","lo":"ເຝີ","lt":"Fo (sriuba)","lv":"Fo (zupa)","ml":"ഫോ","ms":"Phở","nl":"Phở","nb":"Phở","pl":"Phở","pt":"Phở","ro":"Phở","ru":"Фо (суп)","sk":"Phở","sv":"Phở","th":"เฝอ","tl":"Phở","tr":"Phở","uk":"Фо (суп)","vi":"Phở","zh":"越南粉"}},{"title":"Bánh","name":"Bánh","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh","ingredients":["Usually rice flour","wheat flour","pressed glutinous rice","or tapioca"],"prepSummary":"Bánh là loại món ăn làm bằng bột mì hay bột gạo có hương vị ngọt, mặn, béo...có thể hấp, nướng, chiên,... Bánh có nhiều cách chế biến khác nhau như: rán, chiên, nướng, hấp hoặc đôi khi là ăn sống. Thành phần và nguyên liệu của bánh rất đa dạng. Ngoài thành phần chính, bánh còn một số thành phần phụ như nước dùng, rau, đồ khô, kẹo, hoặc trái cây tươi, các loại hạt, kem. Một số loại bánh còn được trang trí rất công phu, tỉ mỉ.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/B%C3%A1nh_b%C3%A8o%2C_b%E1%BB%99t_l%E1%BB%8Dc%2C_nem_chua.jpg/960px-B%C3%A1nh_b%C3%A8o%2C_b%E1%BB%99t_l%E1%BB%8Dc%2C_nem_chua.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thang Nguyen from Nottingham, United Kingdom","licence":"CC BY-SA 2.0","leadFile":"Bánh_bèo,_bột_lọc,_nem_chua.jpg","views":20955,"langs":["es","fr","ha","it","ja","jv","vi"],"langNames":{"es":"Bánh","fr":"Bánh","ha":"Bánh","it":"Bánh","ja":"バイン","jv":"Bánh","vi":"Bánh (thực phẩm)"},"sourceLanguage":"vi"},{"title":"Bánh bó","name":"Bánh bó","country":"Vietnam","region":"Bánh","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_b%C3%B3","prepSummary":"Bánh bó là một loại bánh nén chặt có nhân trái cây trộn lẫn với bột nếp có xuất xứ từ Quảng Ngãi, Việt Nam. Bánh bó thường được làm trong dịp Tết trung thu, Tết Nguyên đáng ở nông thôn Việt Nam.","views":661,"langs":["vi"],"langNames":{"vi":"Bánh bó"},"sourceLanguage":"vi"},{"title":"Bánh bò","name":"Bánh bò","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_b%C3%B2","ingredients":["Rice flour","water","sugar","yeast","coconut milk"],"prepSummary":"Bánh bò là một loại bánh có xuất xứ và phổ biến tại Việt Nam. Bánh bò là một loại bánh xốp làm từ: bột gạo, nước cốt dừa, đường và men. Mặt bánh có rất nhiều bong bóng nhỏ do có nhiều lỗ khí trong bánh. Bánh bò nói chung được ăn như món tráng miệng hoặc ăn với chả,... Theo tự điển Đại Nam quốc âm tự vị của Paulus Huỳnh Tịnh Của, bánh này có tên \"bánh bò\" là vì nó \"giống cái vú con bò\". Tuy nhiên, có người giải thích rằng, trong quá trình ủ bột với men, bột sẽ \"bò\" lên trên vành tô bột.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Banh_bo_hap.jpg/960px-Banh_bo_hap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Memberofc1","licence":"CC BY-SA 3.0","leadFile":"Banh_bo_hap.jpg","views":15243,"langs":["ar","es","fr","id","jv","pt","vi"],"langNames":{"ar":"بان بو","es":"Bánh bò","fr":"Bánh bò","id":"Bánh bò","jv":"Bánh bò","pt":"Bánh bò","vi":"Bánh bò"},"sourceLanguage":"vi"},{"title":"Bánh bột lọc","name":"Bánh bột lọc","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_b%E1%BB%99t_l%E1%BB%8Dc","ingredients":["Tapioca starch","shrimp","pork belly"],"prepSummary":"Bánh bột lọc trần is made by adding boiling water into tapioca starch, then mixing and kneading until a smooth, soft, and elastic dough is formed. The dough is then divided into small balls and flattened, where the filling is placed in the middle. The dough gets folded over the filling and the edges pinched together to seal the filling in and creating a dumpling shape. The dumplings are either steamed or cooked in boiling water, then drained and rinsed with cold water. Making bánh bột lọc lá is similar to making bánh bột lọc trần. The dough is placed in blanched banana leaves, some filling is added in the center, and then some more dough is placed on top to cover the filling.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Transluent_ravioli_in_Hanoi.jpg/960px-Transluent_ravioli_in_Hanoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amenoc","licence":"CC0","leadFile":"Transluent_ravioli_in_Hanoi.jpg","views":10838,"langs":["fr","jv","vi"],"langNames":{"fr":"Bánh bột lọc","jv":"Bánh bột lọc","vi":"Bánh bột lọc"}},{"title":"Bánh canh","name":"Bánh canh","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_canh","ingredients":["Tapioca flour","optionally rice flour"],"prepSummary":"Bánh canh là một món ăn Việt Nam. Bánh canh có nguồn gốc từ Đông Nam Bộ, sau đó phổ biến khắp Việt Nam. Bánh canh bao gồm nước lèo được nấu từ tôm, cá và giò heo thêm gia vị tùy theo từng loại bánh canh. Sợi bánh canh có thể được làm từ bột gạo, bột mì, bột năng hoặc bột sắn hoặc bột gạo pha bột sắn. Bánh được làm từ bột được cán thành tấm và cắt ra thành sợi bự và ngắn hoặc se tròn thành cọng. Bánh được bỏ vào nồi nước dùng đã hầm vừa đủ độ và đợi cho chín tới. Gia vị cho bánh canh thay đổi tùy theo món bánh canh và theo khẩu vị mỗi vùng. Bánh canh có nhiều cách chế biến với cá đã róc xương, ","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/Banh-Canh-Noodle-Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kham Tran - www.khamtran.com","licence":"CC BY 3.0","leadFile":"Banh-Canh-Noodle-Soup.jpg","views":17892,"langs":["es","ja","jv","km","ko","uk","vi"],"langNames":{"es":"Bánh canh","ja":"バインカン","jv":"Bánh canh","km":"បាញ់កាញ់","ko":"바인 까인","uk":"Бан кан","vi":"Bánh canh"},"sourceLanguage":"vi"},{"title":"Bánh cáy","name":"Bánh cáy","country":"Vietnam","region":"Thái Bình Province of northern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_c%C3%A1y","ingredients":["Glutinous rice","malt syrup","sugar","peanuts","sesame seeds","candied fruits"],"prepSummary":"nhỏ Bánh cáy là đặc sản của làng Nguyễn, huyện Đông Hưng, tỉnh Thái Bình cũ (nay phường Vũ Phúc, tỉnh Hưng Yên). Bánh cáy là một loại bánh truyền thống của Việt Nam, có nguồn gốc từ làng Nguyễn (nay thuộc phường Vũ Phúc, tỉnh Hưng Yên; trước đây thuộc xã Nguyên Xá, huyện Đông Hưng, tỉnh Thái Bình cũ). Đây là một trong những đặc sản nổi tiếng của vùng đồng bằng Bắc Bộ, được làm từ gạo nếp, mạch nha, lạc, vừng, gừng, mứt bí và một số nguyên liệu khác.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/B%C3%A1nh_c%C3%A1y.JPG/960px-B%C3%A1nh_c%C3%A1y.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nguyễn Thanh Quang","licence":"CC BY-SA 4.0","leadFile":"Bánh_cáy.JPG","views":1707,"langs":["es","vi"],"langNames":{"es":"Bánh cáy","vi":"Bánh cáy"},"sourceLanguage":"vi"},{"title":"Bánh chưng","name":"Bánh chưng","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_ch%C6%B0ng","ingredients":["Glutinous rice","mung bean","pork"],"prepSummary":"Bánh chưng (\"chưng\" trong \"chưng cất\", nghĩa là hấp nước, nhưng thực tế bánh được nấu bằng cách luộc) là một loại bánh truyền thống của dân tộc Việt nhằm thể hiện lòng biết ơn của con cháu đối với cha ông với đất trời. Nguyên liệu làm bánh chưng gồm gạo nếp, đậu xanh, thịt lợn, lá dong. Bánh thường được làm vào các dịp Mùng 1 Tết Nguyên Đán của dân tộc Việt, cũng như ngày giỗ tổ Hùng Vương (mùng 10 tháng 3 âm lịch)","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Banh_chung_vuong.jpg/960px-Banh_chung_vuong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"vi:user:Viethavvh","licence":"Public domain","leadFile":"Banh_chung_vuong.jpg","views":37596,"langs":["de","es","fr","hy","id","ja","jv","ko","ru","uk","vi","zh"],"langNames":{"de":"Bánh chưng","es":"Bánh chưng","fr":"Bánh chưng","hy":"Բան չունգ","id":"Bánh chưng","ja":"バインチュン","jv":"Bánh chưng","ko":"바인 쯩","ru":"Баньтьынг","uk":"Бань чунг","vi":"Bánh chưng","zh":"越南粽"},"sourceLanguage":"vi"},{"title":"Bánh chuối","name":"Bánh chuối","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_chu%E1%BB%91i","ingredients":["Bananas or plantains","coconut milk","sugar","white bread","shredded young coconut","condensed milk","butter","egg"],"prepSummary":"Le bánh chuối, qui signifie « gâteau de banane » est un dessert sucré d'origine vietnamienne à base de bananes, parfois assimilé à un pudding au pain. Ses composants peuvent varier, mais il se prépare souvent avec des bananes ou des plantains mûrs, du lait de coco, de la farine de riz, du sucre, du pain, de la jeune noix de coco râpée, du beurre, du lait concentré, des œufs et de l'extrait de vanille. Dans cette recette, la banane cuite est souvent de couleur rouge violacée.","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Best_banana_pancake_Hoi_An%2C_Vietnam.jpg/960px-Best_banana_pancake_Hoi_An%2C_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christina Chan","licence":"CC BY 2.0","leadFile":"Best_banana_pancake_Hoi_An,_Vietnam.jpg","views":6050,"langs":["fr","id","jv","ko","ru","tr","zh"],"langNames":{"fr":"Bánh chuối","id":"Bánh chuối","jv":"Bánh chuối","ko":"반쭈오이","ru":"Банановый пудинг (Вьетнам)","tr":"Muzlu kek","zh":"越南香蕉饼"},"sourceLanguage":"fr"},{"title":"Bánh cốm","name":"Bánh cốm","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_c%E1%BB%91m","ingredients":["Glutinous rice","mung bean","sugar"],"prepSummary":"Bánh cốm là loại bánh có vỏ làm từ cốm, có nhân làm từ đậu xanh, dừa nạo và mứt bí hoặc mứt sen trần, thường dùng cho lễ ăn hỏi.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Banh_com.png/960px-Banh_com.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P.T.Đ","licence":"CC BY-SA 4.0","leadFile":"Banh_com.png","views":5581,"langs":["es","ja","vi"],"langNames":{"es":"Bánh cốm","ja":"バインコム","vi":"Bánh cốm"},"sourceLanguage":"vi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bánh da lợn","name":"Bánh da lợn","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_da_l%E1%BB%A3n","ingredients":["Rice flour","tapioca starch","mung beans","taro or durian","coconut milk or water","sugar"],"prepSummary":"Bánh da lợn là một loại bánh dùng để tráng miệng của Việt Nam, đặc biệt là ở Nam Bộ (loại bánh tương tự với nhiều lớp màu sắc gọi là Bánh chín tầng mây ở Miền Bắc). Bánh được làm từ bột năng, đường trắng, dừa nạo, va ni hay lá dứa và một số gia vị khác. Nhân bánh được làm từ đậu xanh, khoai môn nghiền mịn hoặc bào sợi hấp chín và bột gạo, đường.Khi làm bánh những người thợ khéo tay còn xay sầu riêng trộn chung với nhân bánh để tạo mùi vị hấp dẫn hơn. Bánh được hấp trong những khuôn nhỏ hình tim, hoa lá hoặc trong khuôn lớn rồi cắt nhỏ thành miếng khi ăn.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b3/B%C3%A1nh_da_l%C6%A1n_%C4%91%E1%BA%ADu_xanh_v%C3%A0_l%C3%A1_d%E1%BB%A9a..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Crasheerr","licence":"CC BY-SA 4.0","leadFile":"Bánh_da_lơn_đậu_xanh_và_lá_dứa..jpg","views":15471,"langs":["es","jv","vi","zh"],"langNames":{"es":"Bánh da lợn","jv":"Bánh da lợn","vi":"Bánh da lợn","zh":"九層糕"},"sourceLanguage":"vi"},{"title":"Bánh giầy","name":"Bánh giầy","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_gi%E1%BA%A7y","ingredients":["Glutinous rice"],"course":"Traditional food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/B%C3%A1nh_gi%E1%BA%A7y_gi%C3%B2_2.jpg/960px-B%C3%A1nh_gi%E1%BA%A7y_gi%C3%B2_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh","licence":"CC BY-SA 4.0","leadFile":"Bánh_giầy_giò_2.jpg","views":5742,"langs":["vi"],"langNames":{"vi":"Bánh giầy"}},{"title":"Bánh gối","name":"Bánh gối","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_g%E1%BB%91i","ingredients":["vỏ hoành thánh","miến","mộc nhĩ","nấm hương","trứng cút","thịt lợn","cà rốt","..."],"prepSummary":"Bánh gối Bắc Bộ hay bánh xếp ở Nam Bộ (ở Trung Bộ gọi là bánh quai vạc chiên) là một loại bánh xuất xứ từ Hải Phòng, khi ăn bánh vẫn còn giòn tan như cái giòn của vỏ bánh và giàu hương vị. Theo các nhà ẩm thực thì bánh gối xuất hiện tại Hải Phòng và Hà Nội trước năm 1948, nghĩa là bánh gối xuất hiện như một món ăn vặt cùng thời điểm với những bánh chín tầng mây, quẩy, há cảo,...","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Banh_goi_03.JPG/960px-Banh_goi_03.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Binh Giang","licence":"Public domain","leadFile":"Banh_goi_03.JPG","views":4237,"langs":["jv","vi"],"langNames":{"jv":"Bánh gối","vi":"Bánh gối"},"sourceLanguage":"vi"},{"title":"Bánh hỏi","name":"Bánh hỏi","country":"Vietnam","region":"Bình Định Province","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_h%E1%BB%8Fi","ingredients":["Rice vermicelli","scallions or garlic chives"],"prepSummary":"Making bánh hỏi is a multistep process. First, good rice is soaked in water overnight, then washed with water again three or four times until the water comes out clean. Then the rice is either ground with water into a mixture, or ground without water, but mixed into the water three or four times afterwards to leaven it without using any additional agent. The flour mixture is then either steamed and kneaded, or cooked in a pan, stirred continuously until it starts to coagulate, but no flour gets stuck on the stirring tool. This step is crucial in making bánh hỏi soft, light, and not sticky, but the strings of noodles will still have a firm texture.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Banh_hoi.jpg/960px-Banh_hoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Memberofc1","licence":"CC BY-SA 3.0","leadFile":"Banh_hoi.jpg","views":8925,"langs":["fr","id","jv","pt","vi"],"langNames":{"fr":"Bánh hỏi","id":"Bánh hỏi","jv":"Bánh hỏi","pt":"Bánh hỏi","vi":"Bánh hỏi"}},{"title":"Bánh in","name":"Bánh in","country":"Vietnam","region":"Thừa Thiên Huế Province","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_in","prepSummary":"Bánh in là một loại bánh có xuất xứ từ Huế, được làm từ bột năng, bột gạo nếp, đậu xanh, đường, các nguyên liệu khác và được ép, đúc thành khuôn mặt đáy của bánh có khắc các hình chữ Thọ, Phúc, Lộc và gói trong giấy ngũ sắc. Đây là loại bánh để dùng trong ngày Tết để đãi khách, sửa soạn, bài trì thờ cúng (giống như công dụng của bánh Thánh trong Công giáo). Do giá trị rẻ nên được rất nhiều người ưa chuộng. Đây là biến thể của món bánh khảo và phẩm oản (oản bột) của người miền Bắc, trong miền Nam còn gọi là bánh Phục Linh. Bánh in thường được thờ trên bàn thờ tổ tiên ngày cúng Tất niên hay để t","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/B%C3%A1nh_in_nh%C3%A2n_s%E1%BA%A7u_ri%C3%AAng.jpg/960px-B%C3%A1nh_in_nh%C3%A2n_s%E1%BA%A7u_ri%C3%AAng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ChildofMidnight at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Bánh_in_nhân_sầu_riêng.jpg","views":2541,"langs":["vi"],"langNames":{"vi":"Bánh in"},"sourceLanguage":"vi","province":"Thành Phố Huế","city":"Huế","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bánh mật","name":"Bánh mật","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_m%E1%BA%ADt","ingredients":["Glutinous rice flour","molasses","peanuts","sesame seeds","banana leaves"],"course":"Warm or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/B%C3%A1nh_m%E1%BA%ADt01.jpg/960px-B%C3%A1nh_m%E1%BA%ADt01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0","leadFile":"Bánh_mật01.jpg","views":705,"langs":["ja","vi"],"langNames":{"ja":"バインマット","vi":"Bánh mật"}},{"title":"Bánh phu thê","name":"Bánh phu thê","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_phu_th%C3%AA","ingredients":["Tapioca flour","mung beans"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/B%C3%A1nh_phu_th%C3%AA.jpg/960px-B%C3%A1nh_phu_th%C3%AA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucas Jans from USA","licence":"CC BY-SA 2.0","leadFile":"Bánh_phu_thê.jpg","views":5650,"langs":["ko","vi","zh"],"langNames":{"ko":"바인 푸테","vi":"Bánh phu thê","zh":"夫妻餅"}},{"title":"Bánh pía","name":"Bánh pía","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_p%C3%ADa","ingredients":["bột mì","trứng muối","đậu xanh","sầu riêng","..."],"prepSummary":"Bánh pía là món bánh ngọt ngàn lớp có nhân và là bánh trung thu truyền thống xuất phát từ Triều Châu, Trung Quốc và được du nhập vào các khu phố người Hoa trên thế giới. Đặc biệt ở Đông Nam Á, nơi có Hoa Kiều cư ngụ là Việt Nam, Malaysia, Indonesia, Philippines và Singapore. Ở Indonesia, bánh có tên gọi là Bakpia Pathok. Tại Việt Nam, bánh pía là một trong những đặc sản của Sóc Trăng (nay là Cần Thơ) do người Hoa di cư vào miền Nam sáng tạo ra. Bánh pía được làm từ bột mì nhào mỡ nước từ heo. Vì lý do thương mại, người sản xuất thường dùng phẩm đỏ in tên hoặc nhãn hiệu của nơi làm bánh trực","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/B%C3%A1nh_p%C3%ADa_new.jpg/960px-B%C3%A1nh_p%C3%ADa_new.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TonySam123","licence":"CC BY-SA 3.0","leadFile":"Bánh_pía_new.jpg","views":8447,"langs":["jv","vi"],"langNames":{"jv":"Bánh pía","vi":"Bánh pía"},"sourceLanguage":"vi"},{"title":"Bánh rán","name":"Bánh rán","country":"Vietnam","region":"North Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_r%C3%A1n","ingredients":["Gạo nếp","vừng","đỗ xanh","hạt sen","..."],"prepSummary":"Bánh rán hay bánh cam là một loại bánh của Việt Nam, vỏ mỏng bằng bột gạo nếp, bột gạo tẻ và có thể có thêm khoai tây xay nhuyễn, được rán vàng, bên trong có nhân đậu xanh, nước cốt dừa (bánh rán ngọt) hoặc thịt lợn, miến, mộc nhĩ, hành khô, hạt tiêu (bánh rán mặn). Nhưng xuất xứ của nó là từ jian dui (tiếng Trung: 煎堆; bính âm: jiānduī; tiếng Quảng Đông Yale: jīndēui; Hán Việt: tiễn đôi) là một loại bánh ngọt rán của Trung Quốc làm từ bột gạo nếp. Bánh ngọt này được phủ hạt vừng ở bên ngoài và giòn và dai. Bên trong bánh ngọt là một lỗ rỗng lớn, gây ra bởi sự mở rộng của bột. Nhân bánh gồm bột","course":"Tea, Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/Banhran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thang Nguyen from Nottingham, United Kingdom","licence":"CC BY-SA 2.0","leadFile":"Banhran.jpg","views":10639,"langs":["es","jv","vi"],"langNames":{"es":"Bánh rán","jv":"Bánh rán","vi":"Bánh rán"},"sourceLanguage":"vi"},{"title":"Bánh rế","name":"Bánh rế","country":"Vietnam","region":"Lâm Đồng province","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_r%E1%BA%BF","ingredients":["Sweet potatoes","sugar"],"prepSummary":"Bánh rế là loại bánh ngọt được làm bằng khoai lang và đường nấu chảy được tưới lên mặt bánh như cái rế. Tương tự như cách đặt tên của chả giò rế, bánh tráng rế,... Bánh là đặc sản của nhiều nơi như Cần Thơ, Gia Lai, Phan Rang, Phan Thiết,...","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/B%C3%A1nh_r%E1%BA%BF_v%C3%A0ng.jpg/960px-B%C3%A1nh_r%E1%BA%BF_v%C3%A0ng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Liftold","licence":"CC BY-SA 3.0","leadFile":"Bánh_rế_vàng.jpg","views":1393,"langs":["vi"],"langNames":{"vi":"Bánh rế"},"sourceLanguage":"vi"},{"title":"Bánh tẻ","name":"Bánh tẻ","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_t%E1%BA%BB","ingredients":["Plain (non-glutinous) white rice","minced pork shoulder","onion","salt","pepper"],"prepSummary":"In order to make bánh tẻ, rice is first soaked in water until it is soft enough, then it is ground by hand with a grindstone to turn rice into a thick or watery mixture of water and rice powder. This mixture is cooked to a temperature above 50 degrees Celsius (but not to boiling) while it is stirred for 3 hours until it reaches the consistency of thick slurry. For the filling, pork, onion, and shiitake mushrooms are finely minced and combined. To compose the dish, a layer of rice paste is layered onto a leaf, followed by a layer of filling, and then another layer of rice paste. The final bánh is then wrapped with the leaves tied with thread or string, forming slender cylinder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Banh_te_My_Duc.png/960px-Banh_te_My_Duc.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Binh Giang","licence":"Public domain","leadFile":"Banh_te_My_Duc.png","views":2545,"langs":["es","it","jv","pa","vi"],"langNames":{"es":"Bánh tẻ","it":"Bánh tẻ","jv":"Bánh tẻ","pa":"ਬੇਂਹ ਤੇ","vi":"Bánh tẻ"}},{"title":"Bánh tét","name":"Bánh tét","country":"Vietnam","region":"Bánh","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_t%C3%A9t","ingredients":["Glutinous rice","banana leaf"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Banhtet.jpg/960px-Banhtet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Banhtet.jpg","views":16849,"langs":["de","es","fi","fr","id","ja","jv","vi"],"langNames":{"de":"Bánh tét","es":"Bánh tét","fi":"Bánh tét","fr":"Bánh tét","id":"Bánh tét","ja":"バインテット","jv":"Bánh tét","vi":"Bánh tét"}},{"title":"Bánh tráng nướng","name":"Bánh tráng nướng","country":"Vietnam","region":"Bánh","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_tr%C3%A1ng_n%C6%B0%E1%BB%9Bng","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/B%C3%A1nh_tr%C3%A1ng_n%C6%B0%E1%BB%9Bng_TP._H%E1%BB%93_Ch%C3%AD_Minh_-_street_food_in_Ho_Chi_Minh_City%2C_Vietnam.jpg/960px-B%C3%A1nh_tr%C3%A1ng_n%C6%B0%E1%BB%9Bng_TP._H%E1%BB%93_Ch%C3%AD_Minh_-_street_food_in_Ho_Chi_Minh_City%2C_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Light Write","licence":"CC BY-SA 2.0","leadFile":"Bánh_tráng_nướng_TP._Hồ_Chí_Minh_-_street_food_in_Ho_Chi_Minh_City,_Vietnam.jpg","views":4683,"langs":["jv"],"langNames":{"jv":"Bánh tráng nướng"}},{"title":"Bánh khoai mì","name":"Bánh khoai mì","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_khoai_m%C3%AC","ingredients":["Cassava","sugar","coconut milk"],"course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Khoai_m%C3%AC_n%C6%B0%E1%BB%9Bng%2C_th%C3%A1ng_8_n%C4%83m_2020_%281%29.jpg/960px-Khoai_m%C3%AC_n%C6%B0%E1%BB%9Bng%2C_th%C3%A1ng_8_n%C4%83m_2020_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phương Huy","licence":"CC BY-SA 4.0","leadFile":"Khoai_mì_nướng,_tháng_8_năm_2020_(1).jpg","views":3724,"langs":["jv"],"langNames":{"jv":"Bánh khoai mì"}},{"title":"Bánh lọt","name":"Bánh lọt","country":"Vietnam","region":"Vietnamese noodle","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_l%E1%BB%8Dt","ingredients":["nước cốt dừa","bột gạo","lá dứa","đường thốt nốt"],"prepSummary":"Bánh lọt là món ăn vặt đặc trưng có xuất xứ từ Indonesia. Bánh lọt hiện nay là món ăn dân dã của người Nam bộ, món ăn này có mặt ở một vài tỉnh miền Tây Nam bộ như Kiên Giang, Sóc Trăng, Bạc Liêu, Cà Mau... Ở Sài Gòn, món được bán một tại vài nơi có người miền Tây Nam bộ sinh sống. Bánh lọt là món ăn chơi mang tính lành, dễ tiêu hóa. Sợi bánh ngắn, mềm dễ nuốt, người già cũng như trẻ em đều hợp.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Chendol2.jpg/960px-Chendol2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jess Lander from Los Angeles, CA, USA","licence":"CC BY 2.0","leadFile":"Chendol2.jpg","views":2048,"langs":["vi"],"langNames":{"vi":"Bánh lọt"},"sourceLanguage":"vi"},{"title":"Chè","name":"Chè","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Ch%C3%A8","ingredients":["Đậu (hạt)"],"prepSummary":"Chè trong ẩm thực truyền thống Việt Nam là tên gọi chung của nhiều loại món ngọt khác nhau, bao gồm đồ uống ngọt, món sánh giống pudding và một số món tráng miệng. Đây là một món nước, trong đó nguyên liệu quan trọng nhất là đường. Nguyên liệu nấu chè rất phong phú đa dạng, bao gồm đậu xanh, đậu mắt đen, đậu thận, bột năng, thạch, các loại trái cây, thậm chí ở Huế còn có chè bột lọc heo quay. Chè có thể được dùng nóng hoặc lạnh, ăn bằng bát với thìa hoặc uống trong ly, tùy loại.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2a/Ch%C3%A8_xo%C3%A0i.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mạnh An","licence":"CC BY-SA 3.0","leadFile":"Chè_xoài.jpg","views":26710,"langs":["es","fr","ha","hy","ja","jv","ko","vi"],"langNames":{"es":"Chè","fr":"Chè","ha":"Chè","hy":"Շե","ja":"チェー","jv":"Chè","ko":"째","vi":"Chè (ẩm thực)"},"sourceLanguage":"vi"},{"title":"Chè bà ba","name":"Chè bà ba","country":"Vietnam","region":"Vietnamese soups","url":"https://en.wikipedia.org/wiki/Ch%C3%A8_b%C3%A0_ba","ingredients":["Coconut milk","taro","cassava","khoai lang bí (sweet potato)","tapioca"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Ch%C3%A8_b%C3%A0_ba.jpg/960px-Ch%C3%A8_b%C3%A0_ba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zxcvasdfqwer888","licence":"CC BY-SA 3.0","leadFile":"Chè_bà_ba.jpg","views":2782,"langs":["ja","jv","vi"],"langNames":{"ja":"チェーバーバー","jv":"Chè bà ba","vi":"Chè bà ba"}},{"title":"Chè trôi nước","name":"Chè trôi nước","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ch%C3%A8_tr%C3%B4i_n%C6%B0%E1%BB%9Bc","ingredients":["Mung bean paste","glutinous rice flour","water","sugar","ginger root"],"prepSummary":"Bánh trôi - bánh chay là hai loại bánh cổ truyền tại miền Bắc Việt Nam. Hai loại bánh này thường đi liền với nhau, phổ biến nhất trong dịp Tết Hàn Thực vào mùng 3 tháng 3 âm lịch hàng năm, còn gọi là \"ngày bánh trôi bánh chay\". Riêng tại Xứ Đoài, người dân làm lễ rước bánh trôi dâng Hai Bà Trưng tại đền Hát Môn vào ngày mồng 6 tháng ba.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Banhchay.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Conbo at vi.wikipedia","licence":"Public domain","leadFile":"Banhchay.JPG","views":6970,"langs":["es","it","ja","pt","vi"],"langNames":{"es":"Chè xôi nước","it":"Chè xôi nước","ja":"チェーチョイヌオック","pt":"Chè xôi nước","vi":"Bánh trôi - bánh chay"},"sourceLanguage":"vi"},{"title":"Cơm rượu","name":"Cơm rượu","country":"Vietnam","region":"Southern Vietnam","url":"https://en.wikipedia.org/wiki/C%C6%A1m_r%C6%B0%E1%BB%A3u","ingredients":["Glutinous rice","yeast"],"prepSummary":"Rượu nếp cái, có nơi còn gọi là cơm rượu, là một loại đồ uống/đồ ăn có cồn không qua chưng cất, được chế biến từ gạo nếp theo cách dùng gạo nếp đồ chín thành xôi, để nguội và ủ với men rượu cho lên men thành rượu.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Comruou.jpg/960px-Comruou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jess Lander from Los Angeles, CA, USA","licence":"CC BY 2.0","leadFile":"Comruou.jpg","views":4985,"langs":["es","fr","it","jv","pt","ru","vi","zh"],"langNames":{"es":"Cơm rượu","fr":"Cơm rượu","it":"Cơm rượu","jv":"Cơm rượu","pt":"Cơm rượu","ru":"Рисовый пудинг (Вьетнам)","vi":"Rượu nếp cái","zh":"酒饭"},"sourceLanguage":"vi"},{"title":"Macapuno","name":"Macapuno","country":"Philippines","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Macapuno","ingredients":["Coconut"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Macapuno.jpg/960px-Macapuno.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bingbing from Pangasinan, Philippines","licence":"CC BY 2.0","leadFile":"Macapuno.jpg","views":46420,"langs":["ar","fr","id","it","ko","tl","vi","zh"],"langNames":{"ar":"مكبونة","fr":"Noix de coco Kopyor","id":"Kelapa kopyor","it":"Kopyor","ko":"마카푸노","tl":"Makapuno","vi":"Dừa sáp","zh":"马卡普诺"}},{"title":"Chanh muối","name":"Chanh muối","country":"Vietnam","region":"Vietnamese drinks","url":"https://en.wikipedia.org/wiki/Chanh_mu%E1%BB%91i","prepSummary":"Chanh muối là một loại nguyên liệu làm nước giải khát trong ẩm thực Việt Nam. Chanh muối được pha với đường, nước uống với đá hoặc uống nóng. Sau khi chanh được muối đạt yêu cầu, chanh được vớt ra và cắt thành lát mỏng. Người ta tin rằng chanh muối có thể trị ho, thanh nhiệt, giải độc, cung cấp năng lượng, bù muối khoáng nhất là vào mùa hè.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Chanh_Mu%E1%BB%91i.jpg/960px-Chanh_Mu%E1%BB%91i.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bechau_qn","licence":"CC BY 2.0","leadFile":"Chanh_Muối.jpg","views":13658,"langs":["de","es","ja","jv","sv","uk","uz","vi"],"langNames":{"de":"Chanh muối","es":"Chanh muối","ja":"チャンムオイ","jv":"Chanh muối","sv":"Chanh muối","uk":"Чань муой","uz":"Chanh muối","vi":"Chanh muối"},"sourceLanguage":"vi"},{"title":"Egg soda","name":"Egg soda","country":"Vietnam","region":"Vietnamese drinks","url":"https://en.wikipedia.org/wiki/Egg_soda","prepSummary":"Soda sữa hột gà là một thức uống có nguồn gốc ở miền Nam Việt Nam. Đây là đồ uống ngọt được làm từ lòng đỏ trứng gà, sữa đặc có đường và nước soda. Có nhiều biến thể của thức uống này, được làm từ các loại trứng khác nhau nhưng được sử dụng phổ biến nhất là trứng cút. Vì nước ngọt câu lạc bộ có tính axit, thêm chất này vào lòng đỏ trứng sẽ làm protein đông lại. Kết cấu của đồ uống có thể được mô tả giống như sữa trứng. Loại thức uống này thường được bán tại các siêu thị Việt Nam, hoặc các chợ châu Á khác và được đóng trong lon. Nó cũng có thể được tìm thấy mới làm tại một số nhà hàng Việt Nam.","views":4849,"langs":["ja","vi"],"langNames":{"ja":"卵ソーダ","vi":"Soda sữa hột gà"},"sourceLanguage":"vi"},{"title":"Nước mía","name":"Nước mía","country":"Vietnam","region":"Vietnamese drinks","url":"https://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_m%C3%ADa","prepSummary":"Nước mía là một loại thức uống giải khát được làm từ mía bằng phương pháp ép cây mía để lấy nước. Loại đồ uống này được phổ biến ở châu Á, Đông Nam Á và Châu Mỹ Latinh. Nước mía là thứ đồ uống được ưa chuộng vì có tác dụng giải nhiệt và giá thành rẻ.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Sugarcanejuice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Food Trails","licence":"CC BY-SA 2.0","leadFile":"Sugarcanejuice.jpg","views":348,"langs":["ar","bn","ca","de","es","fa","fr","hi","id","it","ja","jv","kn","ko","ms","pt","ta","te","th","uk","ur","vi","zh"],"langNames":{"ar":"عصير قصب","bn":"আখের রস","ca":"Suc de canya de sucre","de":"Zuckerrohrsaft","es":"Jugo de caña de azúcar","fa":"آب نیشکر","fr":"Vesou","hi":"गन्ने का रस","id":"Sari tebu","it":"Succo di canna da zucchero","ja":"サトウキビジュース","jv":"Sari tebu","kn":"ಕಬ್ಬಿನ ರಸ","ko":"사탕수수즙","ms":"Jus tebu","pt":"Caldo de cana","ta":"கரும்புச்சாறு","te":"చెరకు రసం","th":"น้ำอ้อย","uk":"Сік цукрової тростини","ur":"گنے کا رس","vi":"Nước mía","zh":"甘蔗汁"},"sourceLanguage":"vi"},{"title":"Vietnamese iced coffee","name":"Vietnamese iced coffee","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Vietnamese_iced_coffee","ingredients":["Dark-roast robusta coffee grounds","water","sweetened condensed milk","ice"],"prepSummary":"Cà phê sữa đá là một loại thức uống thông dụng ở Việt Nam. Cà phê sữa đá truyền thống được làm từ cà phê nguyên chất đựng trong phin với sữa đặc có đường và bỏ đá vào trong một cái ly bằng thủy tinh rồi thưởng thức. Cà phê sữa đá pha theo phong cách Việt Nam gồm cà phê rang xay được pha phin hay pha sẵn với sữa đặc có đường (thông dụng là sữa Ông Thọ) theo tỷ lệ một phần nước cà phê, 1 hoặc hai phần sữa tùy theo khẩu vị của người uống. Món cà phê sữa này khi chế biến được người Sài Gòn và miền Nam Việt Nam dùng chung với nhiều đá vừa để thưởng thức và giải khát, do khí hậu nóng ẩm đặc trưng củ","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b7/Viet-coffee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mike Verdone","licence":"Public domain","leadFile":"Viet-coffee.jpg","views":163762,"langs":["ar","ca","es","eu","fa","fr","he","id","ja","jv","ka","ko","pt","ru","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"قهوة فيتنامية مثلجة","ca":"Cafè vietnamita","es":"Cà phê sữa đá","eu":"Vietnamdar kafe","fa":"قهوه سرد ویتنامی","fr":"Café glacé vietnamien","he":"קפה סואה דה","id":"Kopi Vietnam","ja":"ベトナムコーヒー","jv":"Ès kopi Vietnam","ka":"ვიეტნამური ცივი ყავა","ko":"까페 스어 다","pt":"Cà phê sữa đá","ru":"Вьетнамский ледяной кофе","th":"กาแฟเย็นเวียดนาม","tl":"Cà phê sữa đá","tr":"Vietnam buzlu kahvesi","uk":"В'єтнамська крижана кава","uz":"Vyetnam muzli qahvasi","vi":"Cà phê sữa đá","zh":"越南咖啡"},"sourceLanguage":"vi"},{"title":"Bánh lá","name":"Bánh lá","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_l%C3%A1","ingredients":["Rice"],"prepSummary":"Bánh lá (literalmente ‘pastel hoja’) es una categoría de bánh, o pasteles vietnamitas, que consisten en una porción de arroz con algunos rellenos envueltos en hojas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Banh_te_My_Duc.png/960px-Banh_te_My_Duc.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Binh Giang","licence":"Public domain","leadFile":"Banh_te_My_Duc.png","views":2554,"langs":["es","fr","jv"],"langNames":{"es":"Bánh lá","fr":"Bánh lá","jv":"Bánh lá"},"sourceLanguage":"es"},{"title":"Vietnamese noodles","name":"Vietnamese noodles","country":"Vietnam","region":"Vietnamese noodles","url":"https://en.wikipedia.org/wiki/Vietnamese_noodles","prepSummary":"La gastronomía de Vietnam incluye muchos tipos de fideos, tanto frescos (tươi) como secos (khô). Entre ellos se cuentan:","photo":"https://upload.wikimedia.org/wikipedia/commons/5/53/Pho-Beef-Noodles-2008.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kham Tran - www.khamtran.com","licence":"CC BY 3.0","leadFile":"Pho-Beef-Noodles-2008.jpg","views":12500,"langs":["ar","es","jv"],"langNames":{"ar":"نودلز فيتنامية","es":"Fideos vietnamitas","jv":"Mi Vietnam"},"sourceLanguage":"es"},{"title":"Rice noodles","name":"Rice noodles","country":"China","region":"East Asia","url":"https://en.wikipedia.org/wiki/Rice_noodles","ingredients":["Rice flour","water"],"prepSummary":"米粉是用稻米為主要材料製作的細長的麵條狀食品，米粉在中国南方、东南亚比较流行，这主要与两地盛产稻米有关。米粉質地柔韌，富有彈性，水煮不糊湯，乾炒不易斷。不同地区的米粉由于制法不同，会有不同的长短、粗细、质地和口味。米粉的日語發音「」即是沿用閩南語發音「」，印尼語與馬來語亦將其稱作「bihun」。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Rice_vermicelli.jpg/960px-Rice_vermicelli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC BY-SA 3.0","leadFile":"Rice_vermicelli.jpg","views":54974,"langs":["ar","ca","de","es","fa","fr","he","id","it","ja","jv","ko","pl","sl","sv","tr","uk","vi","zh"],"langNames":{"ar":"عصائبية الأرز","ca":"Fideus d'arròs","de":"Reisnudeln","es":"Fideo de arroz","fa":"نودل برنج","fr":"Nouilles de riz","he":"אטריות אורז","id":"Mi beras","it":"Pasta di riso","ja":"ライスヌードル","jv":"Soun","ko":"쌀국수","pl":"Makaron ryżowy","sl":"Riževi rezanci","sv":"Risnudlar","tr":"Pirinç eriştesi","uk":"Рисова вермішель","vi":"Mì gạo","zh":"米粉"},"sourceLanguage":"zh"},{"title":"Banana cake","name":"Banana cake","country":"Vietnam","region":"Vietnamese pastries","url":"https://en.wikipedia.org/wiki/Banana_cake","prepSummary":"Banana cake is prepared using banana as a primary ingredient and typical cake ingredients, such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top and garnish the cake.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Vegan_Banana_Celebration_Cake_%285061766386%29.jpg/960px-Vegan_Banana_Celebration_Cake_%285061766386%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0","leadFile":"Vegan_Banana_Celebration_Cake_(5061766386).jpg","views":33827,"langs":["ar","el","fa","ha","hy","id","it","jv","ko","ru","sv","uk","ur","uz","vi","zh"],"langNames":{"ar":"كعكة الموز","el":"Κέικ μπανάνας","fa":"کیک موز","ha":"Gurasar ayaba","hy":"Բանանով տորթ","id":"Kue pisang","it":"Torta di banane","jv":"Kuwé gedhang","ko":"바나나 케이크","ru":"Банановый торт","sv":"Banankaka","uk":"Банановий торт","ur":"کیلا کیک","uz":"Bananli tort","vi":"Bánh chuối","zh":"香蕉蛋糕"}},{"title":"Bánh bột chiên","name":"Bánh bột chiên","country":"Vietnam","region":"Southern Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_b%E1%BB%99t_chi%C3%AAn","ingredients":["Rice flour","tapioca starch","eggs","scallions","soy sauce","pickled papaya"],"prepSummary":"Bột chiên là món ăn đơn giản có nguồn gốc từ Trung Quốc, được du nhập vào Việt Nam và là món ăn sáng, ăn chiều hoặc ăn khuya quen thuộc ở khu vực Sài Gòn cũng như một số nơi khác. Món bột chiên tại Việt Nam chủ yếu do người Việt gốc Hoa chế biến và thưởng thức nên không khác biệt nhiều so với nguyên gốc. Cần phân biệt bột chiên với bánh bột chiên hay còn gọi là bánh nhúng.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Botchien_in_Vietnam.jpg/960px-Botchien_in_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Memberofc1","licence":"CC BY-SA 3.0","leadFile":"Botchien_in_Vietnam.jpg","views":5636,"langs":["vi"],"langNames":{"vi":"Bánh bột chiên"},"sourceLanguage":"vi"},{"title":"Pâté chaud","name":"Pâté chaud","country":"Vietnam","region":"Vietnamese pastries","url":"https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9_chaud","ingredients":["Meat (pork","chicken","or beef)","Puff pastry"],"prepSummary":"Bánh Pa tê sô ( Pâté chaud), (\"bánh nướng nóng\"), là một loại bánh pastry nướng mặn của Việt Nam. Bánh này có lớp vỏ ngoài mỏng, giòn tan với nhân thịt. Theo truyền thống, nhân bánh gồm thịt lợn xay, nhưng hiện nay cũng thường dùng thịt gà và thịt bò. Loại bánh này mang phong cách ẩm thực Pháp nhưng hiện nay rất phổ biến ở các tiệm bánh tại Việt Nam và cộng đồng người Việt hải ngoại, tương tự như bánh rán Haiti.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Pate_Chaud.jpg/960px-Pate_Chaud.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Incase","licence":"CC BY 2.0","leadFile":"Pate_Chaud.jpg","views":13057,"langs":["fr","jv","vi"],"langNames":{"fr":"Pâté chaud","jv":"Bánh patê sô","vi":"Pa tê sô"},"sourceLanguage":"vi"},{"title":"Bánh bèo","name":"Bánh bèo","country":"Vietnam","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_b%C3%A8o","ingredients":["Rice flour","tapioca flour"],"prepSummary":"The cake is made from a thin batter of rice flour combined with tapioca starch (referred to historically as manioc), poured into small ceramic saucers and steamed. The saucer gives the finished cake its characteristic thin, round shape with a slight central depression.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d3/B%C3%A1nh_b%C3%A8o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Charles Haynes","licence":"CC BY-SA 2.0","leadFile":"Bánh_bèo.jpg","views":15631,"langs":["es","fr","jv","vi"],"langNames":{"es":"Bánh bèo","fr":"Bánh bèo","jv":"Bánh bèo","vi":"Bánh bèo"}},{"title":"Bánh căn","name":"Bánh căn","country":"Vietnam","region":"Vietnamese rice","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_c%C4%83n","prepSummary":"Bánh căn là một loại bánh phổ biến ở vùng Nam Trung Bộ, đặc biệt ở các tỉnh Khánh Hòa (Ninh Thuận cũ), Lâm Đồng (Bình Thuận cũ). Bánh căn có hình dáng gần với bánh khọt ở các tỉnh phía Nam, nhưng cách làm hoàn toàn khác. Nếu như bánh khọt là loại bột gạo \"chiên\" (vì có dùng dầu mỡ) thì bánh căn là loại bột gạo \"nướng\". Làm bánh căn thường phải có khuôn đúc đặc biệt, thường làm bằng đất nung, và có nhiều lỗ tròn để đặt khuôn. Vì bánh căn nhỏ nên thường tính theo cặp chứ không theo cái, ở giữa có thể quét mỡ hành hoặc đổ trứng. Bánh căn thường ít được dọn cùng rau sống ăn lá, mà thường ăn kèm vớ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/B%C3%A1nh_c%C4%83n_in_phan_rang%2C_vietnam.jpg/960px-B%C3%A1nh_c%C4%83n_in_phan_rang%2C_vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saigon Time","licence":"CC0","leadFile":"Bánh_căn_in_phan_rang,_vietnam.jpg","views":3672,"langs":["th","vi"],"langNames":{"th":"บั๊ญกัน","vi":"Bánh căn"},"sourceLanguage":"vi"},{"title":"Bánh giò","name":"Bánh giò","country":"Vietnam","region":"Vietnamese rice","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_gi%C3%B2","prepSummary":"Bánh giò là một loại bánh được làm bằng bột gạo tẻ, bột năng hòa với nước xương hầm, nhân làm từ thịt nạc vai có kèm mộc nhĩ, hành tím khô, hành ta, hạt tiêu, nước mắm, muối, (ở Miền Nam nhân bánh còn có thêm trứng cút) Bánh giò có hình dài nhô cao như hình bàn tay úp khum khum với các ngón tay sát nhau, bánh được gói bằng lá chuối và hấp bằng chõ từ 30 đến 40 phút.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/B%C3%A1nh_gi%C3%B2.jpg/960px-B%C3%A1nh_gi%C3%B2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thang Nguyen from Nottingham, United Kingdom","licence":"CC BY-SA 2.0","leadFile":"Bánh_giò.jpg","views":5448,"langs":["vi"],"langNames":{"vi":"Bánh giò"},"sourceLanguage":"vi"},{"title":"Bì cuốn","name":"Bì cuốn","country":"Vietnam","region":"Vietnamese pork","url":"https://en.wikipedia.org/wiki/B%C3%AC_cu%E1%BB%91n","prepSummary":"Bì cuốn là món ăn làm từ thịt heo (có da) thái mỏng, cuốn bằng bánh tráng. Món ăn này thường dùng chung với nước mắm chanh đường tỏi ớt, dưa chua, củ cải trắng và cà rốt.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Bi_cuon.jpg/960px-Bi_cuon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Bi_cuon.jpg","views":2745,"langs":["vi"],"langNames":{"vi":"Bì cuốn"},"sourceLanguage":"vi"},{"title":"Chuối nếp nướng","name":"Chuối nếp nướng","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Chu%E1%BB%91i_n%E1%BA%BFp_n%C6%B0%E1%BB%9Bng","prepSummary":"Chuối nếp nướng là món ăn đường phố phổ biến ở Việt Nam, đặc biệt là khu vực phía Nam. Món này được CNN vinh danh là một trong số 9 món tráng miệng ngon nhất thế giới.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/A_chu%E1%BB%91i_n%C6%B0%E1%BB%9Bng_b%E1%BB%8Dc_n%E1%BA%BFp_%28grilled_banana_wrapped_in_sticky_rice%29_food_stand.jpg/960px-A_chu%E1%BB%91i_n%C6%B0%E1%BB%9Bng_b%E1%BB%8Dc_n%E1%BA%BFp_%28grilled_banana_wrapped_in_sticky_rice%29_food_stand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tri Nguyen","licence":"CC BY 2.0","leadFile":"A_chuối_nướng_bọc_nếp_(grilled_banana_wrapped_in_sticky_rice)_food_stand.jpg","views":1699,"langs":["vi"],"langNames":{"vi":"Chuối nếp nướng"},"sourceLanguage":"vi"},{"title":"Cốm","name":"Cốm","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/C%E1%BB%91m","ingredients":["Rice kernels"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Com.JPG/960px-Com.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bình Giang","licence":"Public domain","leadFile":"Com.JPG","views":11387,"langs":["fr","id","jv","ko","vi","zh"],"langNames":{"fr":"Cốm","id":"Cốm","jv":"Cốm","ko":"꼼","vi":"Cốm","zh":"绿米"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cơm bình dân","name":"Cơm bình dân","country":"Vietnam","url":"https://en.wikipedia.org/wiki/C%C6%A1m_b%C3%ACnh_d%C3%A2n","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Com_Bin_Dan_Vietnam.JPG/960px-Com_Bin_Dan_Vietnam.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tonbi ko","licence":"CC BY-SA 4.0","leadFile":"Com_Bin_Dan_Vietnam.JPG","views":2333,"langs":["id","ja","vi"],"langNames":{"id":"Cơm bình dân","ja":"コムビンザン","vi":"Cơm bụi"}},{"title":"Cơm gà rau thơm","name":"Cơm gà rau thơm","country":"Vietnam","region":"Vietnamese chicken","url":"https://en.wikipedia.org/wiki/C%C6%A1m_g%C3%A0_rau_th%C6%A1m","views":1119},{"title":"Cơm hến","name":"Cơm hến","country":"Vietnam","region":"Vietnamese seafood","url":"https://en.wikipedia.org/wiki/C%C6%A1m_h%E1%BA%BFn","prepSummary":"Cơm hến là một đặc sản ẩm thực Huế. Cơm hến được trình bày dưới hình thức là cơm nguội trộn với hến xào qua dầu và gia vị, nước hến, mắm ruốc, môn bạc hà, bẹ chuối, rau má, rau thơm, giá đỗ, tóp mỡ hoặc bóng bì chiên giòn, sợi mì chiên giòn, ớt màu, đậu phộng nguyên hạt, ớt chưng, tiêu, bột ngọt và muối. Các món cải biên như bún hến và mì hến không phải là đặc sản Huế.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/H%E1%BA%BFn_tr%E1%BB%99n.jpg/960px-H%E1%BA%BFn_tr%E1%BB%99n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucas Jans from USA","licence":"CC BY-SA 2.0","leadFile":"Hến_trộn.jpg","views":4135,"langs":["id","ja","jv","vi"],"langNames":{"id":"Cơm hến","ja":"コムヘン","jv":"Cơm hến","vi":"Cơm hến"},"sourceLanguage":"vi"},{"title":"Cơm nắm","name":"Cơm nắm","country":"Vietnam","region":"Northern Vietnam","url":"https://en.wikipedia.org/wiki/C%C6%A1m_n%E1%BA%AFm","prepSummary":"Cơm nắm là một món cơm Việt Nam của miền Bắc, được làm từ cơm nấu chín và tạo hình thành cuộn. Món ăn này thường được sử dụng khi người ta đi du lịch đến những vùng xa lạ mà không có nhà hàng hoặc nguyên liệu nấu ăn sẵn.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/C%C6%A1m_n%E1%BA%AFm_mu%E1%BB%91i_v%E1%BB%ABng_01.jpg/960px-C%C6%A1m_n%E1%BA%AFm_mu%E1%BB%91i_v%E1%BB%ABng_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MinWuHwang","licence":"CC0","leadFile":"Cơm_nắm_muối_vừng_01.jpg","views":1240,"langs":["ja","vi"],"langNames":{"ja":"コムナム","vi":"Cơm nắm"},"sourceLanguage":"vi"},{"title":"Cơm tấm","name":"Cơm tấm","country":"Vietnam","region":"Southern Vietnam","url":"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m","ingredients":["Broken rice","grilled rib","fish sauce with sugar","pickled carrots","oil garnish"],"prepSummary":"Cơm tấm hay cơm sườn là một món cơm có xuất xứ từ Việt Nam, với thành phần chủ đạo gồm gạo tấm, thịt lợn nướng, trứng ốp la, nước mắm cùng nhiều nguyên liệu khác. Dù có nhiều tên gọi ở các vùng miền khác nhau, tuy nhiên nguyên liệu và cách thức chế biến của món ăn này lại gần như tương tự. Trong số đó, Sài Gòn được biết đến như một trong những địa danh nổi tiếng nhất gắn liền với món cơm tấm. Cơm tấm trước đây chủ yếu chỉ dùng cho bữa sáng, nhưng sau này người ta còn dùng trong cả bữa trưa lẫn bữa tối. Không chỉ phổ biến ở các hàng quán lề đường, ngày nay món ăn còn xuất hiện trong các nhà hàn","course":"Breakfast Lunch Dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/C%C6%A1m_T%E1%BA%A5m%2C_Da_Nang%2C_Vietnam.jpg/960px-C%C6%A1m_T%E1%BA%A5m%2C_Da_Nang%2C_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christopher Crouzet","licence":"CC BY-SA 4.0","leadFile":"Cơm_Tấm,_Da_Nang,_Vietnam.jpg","views":37459,"langs":["es","fr","ja","jv","ko","pa","pt","vi"],"langNames":{"es":"Cơm tấm","fr":"Cơm tấm","ja":"コムタム","jv":"Cơm tấm","ko":"껌 떰","pa":"ਕਮ ਟੈਮ","pt":"Cơm tấm","vi":"Cơm tấm"},"sourceLanguage":"vi"},{"title":"Bánh tráng phơi sương","name":"Bánh tráng phơi sương","country":"Vietnam","region":"Vietnamese rice","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_tr%C3%A1ng_ph%C6%A1i_s%C6%B0%C6%A1ng","prepSummary":"There are seven steps in making the dish: steeping the rice, husking the rice, mixing the flour, spreading the flour, drying the rice paper in the sun, grilling the rice paper and wetting the paper by dew in the night. Commonly used rice strains are Bằng Cóc rice, So Miên rice or Nàng Miên rice. Rice is soaked in water equal to the volume of rice. If it is soaked too long, the rice will lose its fragrance. The soaked rice is mixed with salt and grilled, spread over a flat pan in a very thin round shape. When spreading, the water temperature must be kept constant.","views":879,"langs":["vi"],"langNames":{"vi":"Bánh tráng phơi sương"}},{"title":"Xôi","name":"Xôi","country":"Vietnam","region":"Vietnamese rice","url":"https://en.wikipedia.org/wiki/X%C3%B4i","ingredients":["Sticky rice","pure water."],"prepSummary":"According to The Foundation of Vietnamese Culture (Cơ sở văn hóa Việt Nam, 1995) by Trần Ngọc Thêm, Vietnamese people likely have a long history of using sticky rice (gạo nếp) as a basic daily food. However, it was inherently difficult to grow and often produces unstable yields, so over time, it has been replaced by wet rice (gạo tẻ). Wet rice has gradually become the main staple food because of a few advantages: Good drought tolerance, a harvest of at least two seasons per year (spring and autumn), and nutritional content. In addition, the price of sticky rice is always double the price of wet rice in the agricultural market.","course":"Gạo nếp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/X%C3%B4i_s%E1%BA%AFn.jpg/960px-X%C3%B4i_s%E1%BA%AFn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hoangkid","licence":"CC BY-SA 4.0","leadFile":"Xôi_sắn.jpg","views":9629,"langs":["cs","de","es","fr","ja","jv","ko","vi"],"langNames":{"cs":"Xôi","de":"Xôi","es":"Xôi","fr":"Xôi","ja":"ソイ (食品)","jv":"Xôi","ko":"쏘이","vi":"Xôi"}},{"title":"Kẹo dừa","name":"Kẹo dừa","country":"Vietnam","region":"Bến Tre Province","url":"https://en.wikipedia.org/wiki/K%E1%BA%B9o_d%E1%BB%ABa","ingredients":["Coconut","malt syrup","sugar"],"prepSummary":"Kẹo dừa ist eine traditionelle vietnamesische Süßware aus der Provinz Bến Tre. Sie wird aus einer Kombination aus geriebenem Kokosnussfleisch, -creme, Kokosmilch, Zucker und oftmals Malzextrakt hergestellt. Die Konsistenz ist weich und zäh. Die Mischung wird in großen Woks erhitzt und kontinuierlich verrührt, bis sie karamellisiert und dickflüssig wird. Die Mischung wird danach in Gussformen abgegossen und abgekühlt. Nach Abkühlung werden sie in rechteckiger Form geschnitten, in Reispapier eingehüllt und mit Öl getränktem Papier nochmals eingehüllt. Die doppelte Umhüllung stellt sicher, das","leadFile":"Keodua.jpg","views":5582,"langs":["de","ru"],"langNames":{"de":"Kẹo dừa","ru":"Кео зыа"},"sourceLanguage":"de"},{"title":"Bún bò Huế","name":"Bún bò Huế","country":"Vietnam","region":"Central Vietnam (Huế)","url":"https://en.wikipedia.org/wiki/B%C3%BAn_b%C3%B2_Hu%E1%BA%BF","ingredients":["Rice vermicelli","lemongrass","beef","fermented shrimp sauce","pork knuckles","pig blood curds"],"prepSummary":"Bún bò Huế là một trong những đặc sản của thành phố Huế, mặc dù món bún này phổ biến trên cả ba miền ở Việt Nam và cả người Việt tại hải ngoại. Tại Huế, món này được gọi đơn giản là \"bún bò\" hoặc gọi cụ thể hơn là \"bún bò - giò heo\". Các địa phương khác gọi là \"bún bò Huế\", \"bún bò gốc Huế\" để chỉ xuất xứ của món ăn này. Bún bò chính gốc Huế có nguyên liệu chính là bún, thịt bắp bò, giò heo, cùng nước dùng có màu đỏ đặc trưng do ớt và vị sả và ruốc. Trong nước dùng của bún, người Huế thường nêm vào một ít mắm ruốc và sả cây, góp phần làm nên hương vị rất riêng của nồi bún bò Huế. Bún bò Huế đư","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/B%C3%BAn_b%C3%B2_Hu%E1%BA%BF_-_Ch%E1%BB%A3_%C4%90%C3%B4ng_Ba_%282024%29_-_img_02.jpg/960px-B%C3%BAn_b%C3%B2_Hu%E1%BA%BF_-_Ch%E1%BB%A3_%C4%90%C3%B4ng_Ba_%282024%29_-_img_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Bún_bò_Huế_-_Chợ_Đông_Ba_(2024)_-_img_02.jpg","views":103580,"langs":["de","es","fr","gl","id","ja","jv","ko","pt","th","uk","vi","zh"],"langNames":{"de":"Bun Bo","es":"Bún bò huế","fr":"Bún bò Huế","gl":"Bún bò Huế","id":"Bún bò Huế","ja":"ブンボーフエ","jv":"Bún bò Huế","ko":"분 보 후에","pt":"Bún bò Huế","th":"บู๊นบ่อเฮว้","uk":"Бун бо Хюе","vi":"Bún bò Huế","zh":"顺化牛肉粉"},"sourceLanguage":"vi"},{"title":"Bún mắm","name":"Bún mắm","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%BAn_m%E1%BA%AFm","ingredients":["Shrimp","fish paste","shrimp paste","rice vermicelli","siu yuk"],"prepSummary":"Bún mắm là một trong số các món ăn đặc sản của miền tây Nam bộ Việt Nam. Bún mắm được nấu bằng mắm cá linh hay cá sặc, đây là các loại cá có nhiều tại miền Tây, đặc biệt là các tỉnh thành Vĩnh Long và Cần Thơ.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/B%C3%BAn_m%E1%BA%AFm.jpg/960px-B%C3%BAn_m%E1%BA%AFm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SauceSupreme","licence":"CC BY 2.0","leadFile":"Bún_mắm.jpg","views":10292,"langs":["id","ja","jv","vi"],"langNames":{"id":"Bún mắm","ja":"ブンマム","jv":"Bún mắm","vi":"Bún mắm"},"sourceLanguage":"vi"},{"title":"Bún riêu","name":"Bún riêu","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/B%C3%BAn_ri%C3%AAu","ingredients":["Tomato","tofu","shrimp paste","meat","rice vermicelli"],"prepSummary":"Bún riêu cua is served with tomato broth and topped with minced freshwater crab. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned to remove dirt and sand, then pounded together (with the shell still on) into a fine paste. This paste is then strained— the liquid becoming the base for the soup along with tomato, and the solids used as the basis for crab cakes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/B%C3%BAn_ri%C3%AAu_%C4%91%E1%BA%B7c_bi%E1%BB%87t.jpg/960px-B%C3%BAn_ri%C3%AAu_%C4%91%E1%BA%B7c_bi%E1%BB%87t.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TarnishedPath","licence":"CC BY-SA 4.0","leadFile":"Bún_riêu_đặc_biệt.jpg","views":34437,"langs":["ar","es","fr","ja","jv","ko","pt","vi"],"langNames":{"ar":"شعيرية السلطعون","es":"Bún riêu","fr":"Bún riêu","ja":"ブンリュウ","jv":"Bún riêu","ko":"분 리에우","pt":"Bún riêu","vi":"Bún riêu"}},{"title":"Canh chua","name":"Canh chua","country":"Vietnam","region":"Mekong Delta","url":"https://en.wikipedia.org/wiki/Canh_chua","ingredients":["Fish","pineapple","tomatoes","sometimes other vegetables","bean sprouts","tamarind-flavored broth"],"prepSummary":"Canh chua là tên gọi của những món ăn nhiều nước và có vị chua do được nấu bằng các nguyên liệu phối trộn với gia vị tạo chua. Là một món canh Việt Nam có nguồn gốc từ vùng đồng bằng sông Cửu Long ở Nam Bộ Việt Nam (miền Trung Việt Nam cũng có món canh chua riêng). Món này thường được làm từ cá từ đồng bằng sông Cửu Long, dứa, cà chua, giá đỗ và nước cốt me. Món này được trang trí làm tăng thêm hương vị đặc trưng bằng rau ngò gai, tỏi phi và hành lá thái nhỏ, cũng như các loại rau thơm khác, tùy theo loại canh chua cụ thể; các loại rau thơm khác này có thể bao gồm rau răm, ngò ôm và rau húng q","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a0/Canhchua2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Hutchens","licence":"CC BY 2.0","leadFile":"Canhchua2.jpg","views":14032,"langs":["es","fr","id","ja","jv","ko","pa","pt","th","uk","vi"],"langNames":{"es":"Canh chua","fr":"Canh chua","id":"Canh chua","ja":"カインチュア","jv":"Canh chua","ko":"까인 쭈어","pa":"ਕਾਨ੍ਹ ਚੁਆ","pt":"Canh Chua","th":"กัญจัว","uk":"Каньчуа","vi":"Canh chua"},"sourceLanguage":"vi"},{"title":"Hủ tiếu","name":"Hủ tiếu","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/H%E1%BB%A7_ti%E1%BA%BFu","ingredients":["Rice hủ tiếu","beef","poultry","seafood","broth"],"prepSummary":"Hủ tiếu (bắt nguồn từ tiếng Triều Châu \"粿條\" guê2diou5, âm Hán Việt: quả điều), còn được viết là hủ tíu (trong phương ngữ tiếng Việt miền Nam tiếu đồng âm với tíu), là món ăn dùng chế phẩm gạo dạng sợi của người Triều Châu và người Mân Nam, có nhiều điểm tương tự như sa hà phấn của người Quảng Đông và bản điều của người Khách Gia, được truyền nhập tới nhiều vùng ở trong và ngoài nước Trung Quốc, trở thành món ăn thường gặp ở vùng Hoa Nam Trung Quốc và khu vực Đông Nam Á như ở miền Nam Việt Nam, Campuchia, Lào, Thái Lan, Singapore, v.v. Hủ tiếu phát triển rất mạnh ở miền Nam Việt Nam từ những nă","course":"Breakfast, lunch, and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Hu_Tieu_Nam_Vang.jpg/960px-Hu_Tieu_Nam_Vang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dianne Flor Reyno","licence":"CC BY 2.0","leadFile":"Hu_Tieu_Nam_Vang.jpg","views":28241,"langs":["ja","jv","ko","vi"],"langNames":{"ja":"フーティウ","jv":"Hủ tiếu","ko":"후띠에우","vi":"Hủ tiếu"},"sourceLanguage":"vi"},{"title":"Mì","name":"Mì","country":"Vietnam","region":"Vietnamese noodle","url":"https://en.wikipedia.org/wiki/M%C3%AC","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/M%C3%AC_v%E1%BA%B1n_th%E1%BA%AFn.jpg/960px-M%C3%AC_v%E1%BA%B1n_th%E1%BA%AFn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hoangkid","licence":"CC BY-SA 4.0","leadFile":"Mì_vằn_thắn.jpg","views":2942},{"title":"Pumpkin soup","name":"Pumpkin soup","country":"Vietnam","region":"Vietnamese soups","url":"https://en.wikipedia.org/wiki/Pumpkin_soup","ingredients":["Pumpkin","broth or stock"],"prepSummary":"Squash that has initially been separately roasted can be used in soup preparation. as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash.","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/K%C3%BCrbissuppe_mit_Kern%C3%B6l.JPG/960px-K%C3%BCrbissuppe_mit_Kern%C3%B6l.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wald1siedel","licence":"CC BY-SA 4.0","leadFile":"Kürbissuppe_mit_Kernöl.JPG","views":31816,"langs":["az","bg","de","es","fa","fr","ig","jv","ko","nl","pl","ru","uk","zh"],"langNames":{"az":"Balqabaq şorbası","bg":"Тиквена супа","de":"Kürbissuppe","es":"Sopa de calabaza","fa":"سوپ کدو حلوایی","fr":"Soupe de potiron","ig":"Pumpkin soup","jv":"Sop waluh","ko":"호박국","nl":"Pompoensoep","pl":"Zupa z dyni","ru":"Тыквенный суп","uk":"Гарбузовий суп","zh":"南瓜湯"}},{"title":"Bun cha","name":"Bun cha","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/Bun_cha","ingredients":["Rice vermicelli","grilled pork","fresh herbs","nước chấm"],"prepSummary":"Bún chả là một món ăn của Việt Nam, bao gồm bún, chả thịt lợn nướng trên than hoa và bát nước mắm chua cay mặn ngọt. Món ăn xuất xứ từ miền Bắc Việt Nam, là thứ quà có sức sống lâu bền nhất của Hà Nội, nên có thể coi đây là một trong những đặc sản đặc trưng của ẩm thực Hà thành. Bún chả có nét tương tự món bún thịt nướng ở miền Trung và miền Nam, nhưng nước mắm pha có vị thanh nhẹ hơn. Bún chả thường được ăn kèm với nước chấm chua ngọt, tỏi ớt và các loại rau sống tươi ngon như xà lách, kinh giới. Cựu tổng thống Mỹ Barack Obama đã dùng món ăn này.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/B%C3%BAn_ch%E1%BA%A3_Vietnamese_food.jpg/960px-B%C3%BAn_ch%E1%BA%A3_Vietnamese_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stuart_spivack","licence":"CC BY 2.0","leadFile":"Bún_chả_Vietnamese_food.jpg","views":65838,"langs":["cs","de","es","fr","hu","id","it","ja","jv","ko","nl","th","uk","vi","zh"],"langNames":{"cs":"Bún chả","de":"Bún chả","es":"Bún chả","fr":"Bun cha","hu":"Bún chả","id":"Bún chả","it":"Bún chả","ja":"ブンチャー","jv":"Bun cha","ko":"분 짜","nl":"Bún chả","th":"บู๊นจ๋า","uk":"Бун ча","vi":"Bún chả","zh":"烤肉米粉"},"sourceLanguage":"vi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Net-filter coffee","name":"Net-filter coffee","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Net-filter_coffee","prepSummary":"Cà phê vợt is prepared as a batch brew. A long reusable cloth filter (held in a metal ring) is positioned over a receiving pot, near-boiling water is poured through the coffee bed in multiple pours, and the finished coffee is transferred to, or maintained in, a holding pot for pour-out service. A measured dose of ground coffee is placed into the cloth filter and infused with hot water; extraction times and handling vary by venue. Practices may include repeated pours, recirculating the first draw, and heat management to control strength and avoid undesirable flavors.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Making_net-filter_coffee_at_Cheo_Leo_Caf%C3%A9%2C_Ho_Chi_Minh_City.jpg/960px-Making_net-filter_coffee_at_Cheo_Leo_Caf%C3%A9%2C_Ho_Chi_Minh_City.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Trương Minh Khải","licence":"CC BY-SA 4.0","leadFile":"Making_net-filter_coffee_at_Cheo_Leo_Café,_Ho_Chi_Minh_City.jpg","views":5640,"langs":["vi"],"langNames":{"vi":"Cà phê vợt"}},{"title":"East German coffee crisis","name":"East German coffee crisis","country":"Vietnam","url":"https://en.wikipedia.org/wiki/East_German_coffee_crisis","prepSummary":"The relationship between East Germany and Vietnam was exceptionally close. Coffee production began in Vietnam in 1926 during French colonial rule. Beginning in 1975, largely parallel with the coffee crisis in East Germany, the production of Robusta coffee began in Vietnam. Robusta plants grow faster, contain more caffeine, suit the climate of the Vietnamese Central Highlands, and lend themselves better to mechanized harvesting. However, Robusta coffee is cheaper and far more bitter than the standard Arabica.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/KaffeeMix.jpg/960px-KaffeeMix.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Illustratedjc","licence":"CC BY-SA 4.0","leadFile":"KaffeeMix.jpg","views":16191,"langs":["de","es","fr","it","ko","ru","vi"],"langNames":{"de":"Kaffeekrise in der DDR","es":"Crisis del café en Alemania Oriental","fr":"Crise du café en Allemagne de l'Est","it":"Crisi del caffè della Repubblica Democratica Tedesca","ko":"동독 커피 위기","ru":"Кофейный кризис в ГДР","vi":"Khủng hoảng cà phê Đông Đức"}},{"title":"Environmental impact of coffee production in Vietnam","name":"Environmental impact of coffee production in Vietnam","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Environmental_impact_of_coffee_production_in_Vietnam","prepSummary":"Sản xuất cà phê tại Việt Nam là nguồn thu nhập chính của Việt Nam kể từ đầu thế kỷ XX. Cà phê được người Pháp du nhập lần đầu tiên vào năm 1857, ngành cà phê Việt Nam phát triển thông qua hệ thống đồn điền, trở thành thế lực kinh tế lớn trong nước. Sau khi bị gián đoạn trong và ngay sau Chiến tranh Việt Nam, sản xuất cà phê đã tăng trở lại sau cải cách kinh tế Đổi mới nhất là khi được sự giúp đỡ chí tình của Đông Đức XHCN lúc còn tồn tại, khiến vai trò của cà phê chỉ đứng sau lúa gạo về giá trị nông sản xuất khẩu từ Việt Nam. Việt Nam là nước sản xuất lớn thứ hai trên thế giới sau Brazil, với ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Coffee_GL_2020.jpg/960px-Coffee_GL_2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stef vnmq","licence":"CC BY-SA 4.0","leadFile":"Coffee_GL_2020.jpg","views":101,"langs":["fa","fr","id","ko","ru","uk","uz","vi"],"langNames":{"fa":"تولید قهوه در ویتنام","fr":"Caféiculture au Vietnam","id":"Produksi kopi di Vietnam","ko":"베트남의 커피 산업","ru":"Производство кофе во Вьетнаме","uk":"Виробництво кави у В'єтнамі","uz":"Vyetnamda qahva ishlab chiqarish","vi":"Sản xuất cà phê tại Việt Nam"},"sourceLanguage":"vi"},{"title":"Coffee production in Vietnam","name":"Coffee production in Vietnam","country":"Vietnam","url":"https://en.wikipedia.org/wiki/Coffee_production_in_Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Coffee_GL_2020.jpg/960px-Coffee_GL_2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stef vnmq","licence":"CC BY-SA 4.0","leadFile":"Coffee_GL_2020.jpg","views":18107},{"title":"Vietnamese tea","name":"Vietnamese tea","country":"Vietnam","region":"Vietnamese tea","url":"https://en.wikipedia.org/wiki/Vietnamese_tea","prepSummary":"Văn hóa trà Việt Nam với những nét đặc trưng và tinh túy riêng, đã đóng góp vào nền văn hóa trà thế giới. Người Việt Nam luôn tự hào với công phu tẩm ướp, pha trà và thưởng thức trà. Trà Việt Nam có thể được chia làm ba loại: trà hương, trà mạn và trà tươi.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Vietnameselotustea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Vietnameselotustea.jpg","views":10932,"langs":["fr","ja","uk","uz","vi"],"langNames":{"fr":"Thé au Vietnam","ja":"ベトナムの茶","uk":"В'єтнамський чай","uz":"Vyetnam choyi","vi":"Trà Việt Nam"},"sourceLanguage":"vi"},{"title":"Jasmine tea","name":"Jasmine tea","country":"Vietnam","region":"Vietnamese tea","url":"https://en.wikipedia.org/wiki/Jasmine_tea","prepSummary":"Trà lài, hay Trà nhài, là một loại trà ướp bằng hương hoa lài Trà lài là loại trà ướp hương nổi tiếng nhất ở Trung Quốc, được cho là xuất hiện từ thời Nhà Tống (960-1279) và là đặc sản ở Trung Quốc. Thông thường, trà lài được chế biến từ trà xanh hoặc trà trắng. Các cây hoa nhài được trồng ở vùng núi có độ cao 500-1000m. Trà lài sản xuất tại tỉnh Phúc Kiến, Trung Quốc được hưởng danh tiếng tốt nhất. Trà lài cũng được sản xuất ở Hồ Nam, Giang Tô, Giang Tây, Quảng Đông, Quảng Tây và tỉnh Chiết Giang. Trà lài cũng được xếp vào một trong ba loại trà ướp hương cổ truyền của người Việt Nam. Về cơ bả","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Loose_Jasmine_Tea_Leaves.jpg/960px-Loose_Jasmine_Tea_Leaves.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hayden Soloviev","licence":"CC BY 4.0","leadFile":"Loose_Jasmine_Tea_Leaves.jpg","views":74249,"langs":["ar","az","bn","cs","de","es","fa","fi","fr","hy","id","ja","jv","ko","ru","sk","ta","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"شاي الياسمين","az":"Jasmin çayı","bn":"জেসমিন চা","cs":"Jasmínový čaj","de":"Jasmintee","es":"Té de jazmín","fa":"چای گل یاس","fi":"Jasmiinitee","fr":"Thé au jasmin","hy":"Հասմիկի թեյ","id":"Teh melati","ja":"ジャスミン茶","jv":"Tèh mlathi","ko":"재스민차","ru":"Чай с жасмином","sk":"Jazmínový čaj","ta":"மல்லிகைத் தேநீர்","th":"ชามะลิ","tr":"Yasemin çayı","uk":"Жасминовий чай","uz":"Jasmin choyi","vi":"Trà lài","zh":"茉莉花茶"},"sourceLanguage":"vi"},{"title":"Vietnamese lotus tea","name":"Vietnamese lotus tea","country":"Vietnam","region":"Vietnamese tea","url":"https://en.wikipedia.org/wiki/Vietnamese_lotus_tea","prepSummary":"The tea is made by allowing green tea leaves to absorb the lotus flower's natural aroma through a meticulous scenting process. This is traditionally done using one of several methods: These steps can be repeated multiple times to deepen the aroma.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Vietnameselotustea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Vietnameselotustea.jpg","views":5418,"langs":["fr","ja","ko","vi"],"langNames":{"fr":"Thé au lotus","ja":"蓮茶 (ベトナム)","ko":"연꽃향차","vi":"Trà sen"}},{"title":"Bia hơi","name":"Bia hơi","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bia_h%C6%A1i","prepSummary":"La bia hơi, littéralement bière fraiche en vietnamien est un type de bière vietnamien, produit en très petite quantité et livré chaque matin dans des cruches en plastique dans les bars clients de ces microbrasseries.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Bia_hoi.jpg/960px-Bia_hoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Bia_hoi.jpg","views":15974,"langs":["cs","fr","ja","sv","uk"],"langNames":{"cs":"Bia hơi","fr":"Bia hơi","ja":"ビア・ホイ","sv":"Bia hơi","uk":"Біа хой"},"sourceLanguage":"fr"},{"title":"Nam Nam Alley","name":"Nam Nam Alley","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Nam_Nam_Alley","photo":"https://upload.wikimedia.org/wikipedia/commons/3/31/Nam_Nam_Alley_can.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"WWGB","licence":"CC BY-SA 4.0","leadFile":"Nam_Nam_Alley_can.jpg","views":900},{"title":"Rượu cần","name":"Rượu cần","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/R%C6%B0%E1%BB%A3u_c%E1%BA%A7n","prepSummary":"Rượu cần là loại rượu đặc sản của một số dân tộc tại Việt Nam, cũng như các nước ở khu vực Đông Nam Á. Rượu được ủ men trong hũ/bình/ché/chóe/ghè, không qua chưng cất, khi đem ra uống phải dùng các cần làm bằng tre/trúc đục thông lỗ để hút rượu. Rượu cần là thứ đồ uống quý thường chỉ dùng trong các dịp lễ tế thần linh, những ngày hội làng và dành đãi khách.","photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/Ruou_can_jars_in_E_De_long_house.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Binh Giang","licence":"Public domain","leadFile":"Ruou_can_jars_in_E_De_long_house.png","views":3261,"langs":["es","ja","vi"],"langNames":{"es":"Rượu cần","ja":"ルオウ・カン","vi":"Rượu cần"},"sourceLanguage":"vi"},{"title":"Rượu đế","name":"Rượu đế","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/R%C6%B0%E1%BB%A3u_%C4%91%E1%BA%BF","prepSummary":"Rượu trắng, rượu đế, rượu ngang, rượu gạo, rượu chưng, rượu cuốc lủi hay rượu quốc lủi đều là cách gọi của loại rượu chưng cất từ ngũ cốc lên men được làm một cách thủ công trong dân gian, rất thịnh hành trong ẩm thực Việt Nam.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Khap_ruou.jpg/960px-Khap_ruou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khương Việt Hà","licence":"Public domain","leadFile":"Khap_ruou.jpg","views":8713,"langs":["es","jv","vi"],"langNames":{"es":"Rượu đế","jv":"Rượu đế","vi":"Rượu trắng"},"sourceLanguage":"vi"},{"title":"Phú Lộc rice wine","name":"Phú Lộc rice wine","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Ph%C3%BA_L%E1%BB%99c_rice_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Ruou_Phu_Loc.jpg/960px-Ruou_Phu_Loc.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"vi:User:Viethavvh","licence":"Public domain","leadFile":"Ruou_Phu_Loc.jpg","views":404},{"title":"Rượu thuốc","name":"Rượu thuốc","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/R%C6%B0%E1%BB%A3u_thu%E1%BB%91c","prepSummary":"A popular type of rượu thuốc is snake wine (rượu rắn), which, according to traditional belief, can cure multiple diseases including far sightedness, hair loss, back pain, digestive problems, fertility problems and even leprosy. The general principle of preparation is soaking venomous snakes in alcohol, where ethanol will denature protein-based snake venom. In one method, the snakes can be soaked, or macerated in wine along with other ingredients with medicinal properties in Chinese medicine to remove odour.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Ruou_thuoc_2.jpg/960px-Ruou_thuoc_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khương Việt Hà","licence":"CC BY-SA 3.0","leadFile":"Ruou_thuoc_2.jpg","views":7128,"langs":["es","vi"],"langNames":{"es":"Rượu thuốc","vi":"Rượu thuốc"}},{"title":"Snake wine","name":"Snake wine","country":"Vietnam","region":"Vietnamese alcoholic beverages","url":"https://en.wikipedia.org/wiki/Snake_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Ruou_thuoc_1.jpg/960px-Ruou_thuoc_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khương Việt Hà","licence":"CC BY-SA 3.0","leadFile":"Ruou_thuoc_1.jpg","views":74266,"langs":["as","bg","ca","cs","de","es","fa","fi","fr","gl","he","hu","id","ig","it","ja","ko","ml","ms","pa","pl","ru","sv","tr","uk","vi"],"langNames":{"as":"সৰ্প সুৰা","bg":"Змийско вино","ca":"Vi de serp","cs":"Hadí víno","de":"Schlangenschnaps","es":"Vino de serpiente","fa":"شراب مار","fi":"Käärmeviina","fr":"Alcool de serpent","gl":"Viño de serpe","he":"יין נחשים","hu":"Kígyóbor","id":"Arak ular","ig":"Snake wine","it":"Vino di serpente","ja":"蛇酒","ko":"뱀술","ml":"സ്നേക്ക് വൈൻ","ms":"Arak ular","pa":"ਸਨੇਕ ਵਾਇਨ","pl":"Żmijówka","ru":"Змеиное вино","sv":"Ormvin","tr":"Yılan şarabı","uk":"Зміїне вино","vi":"Rượu rắn"}},{"title":"Bò 7 món","name":"Bò 7 món","country":"Vietnam","region":"Vietnamese beef","url":"https://en.wikipedia.org/wiki/B%C3%B2_7_m%C3%B3n","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/B%C3%B2_7_m%C3%B3n.jpg/960px-B%C3%B2_7_m%C3%B3n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Incase","licence":"CC BY 2.0","leadFile":"Bò_7_món.jpg","views":6202,"langs":["es","fr","vi"],"langNames":{"es":"Bò 7 món","fr":"Bò 7 món","vi":"Bò bảy món"}},{"title":"Bò kho","name":"Bò kho","country":"Vietnam","region":"Vietnamese beef","url":"https://en.wikipedia.org/wiki/B%C3%B2_kho","ingredients":["Beef","carrots","tomatoes","aromatics"],"prepSummary":"Bò kho là một món ăn chế biến từ thịt bò với phương pháp kho, có xuất xứ ở miền Nam Việt Nam. Món này được nhiều người ưa thích. Nguyên bản món Bò kho được người miền Nam Việt Nam dùng kèm với nhiều loại rau mùi, để tăng hương vị món ăn. Tuy có tên gọi là bò kho nhưng cách thức chế biến chủ đạo của món ăn lại là hầm, hình thức kho được dùng để tẩm ướp và làm săn chắc thịt bò trước khi hầm. Món này cũng nổi tiếng bên ngoài Việt Nam.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/9/99/Kho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Badagnani at English Wikipedia.","licence":"CC BY 2.0","leadFile":"Kho.jpg","views":16255,"langs":["es","fr","id","ja","ko","vi"],"langNames":{"es":"Bò kho","fr":"Bò kho","id":"Bò kho","ja":"ボーコー","ko":"보 코","vi":"Bò kho"},"sourceLanguage":"vi"},{"title":"Bò nướng lá lốt","name":"Bò nướng lá lốt","country":"Vietnam","region":"Vietnamese beef","url":"https://en.wikipedia.org/wiki/B%C3%B2_n%C6%B0%E1%BB%9Bng_l%C3%A1_l%E1%BB%91t","ingredients":["Ground beef","lá lốt"],"prepSummary":"Bò nướng lá lốt (còn gọi là bò lá lốt, thịt bò nướng lá lốt hoặc bò cuốn lá lốt) là một món ăn của Việt Nam có xuất xứ và thịnh hành ở vùng Nam Bộ, với nguyên liệu chính gồm thịt bò xay nhuyễn được cuốn trong lá lốt rồi sau đó chế biến theo phương pháp nướng, có thể kèm theo cả mỡ chài. Bên cạnh đó, các loại rau sống ăn kèm với món ăn cũng rất phong phú, từ xà lách, húng quế, diếp cá, chuối chát, dưa leo cho đến khế, tất cả đều được cuốn chung với bánh tráng và chấm cùng mắm nêm. Đây là món ăn thường xuyên xuất hiện trên bàn nhậu và cũng có thể dùng làm phần nhân trong một số loại bánh, đồng t","course":"Main course, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/B%C3%B2_n%C6%B0%E1%BB%9Bng_l%C3%A1_l%E1%BB%91t_t%E1%BA%A1i_Manchester.jpg/960px-B%C3%B2_n%C6%B0%E1%BB%9Bng_l%C3%A1_l%E1%BB%91t_t%E1%BA%A1i_Manchester.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Minh28397","licence":"CC BY-SA 4.0","leadFile":"Bò_nướng_lá_lốt_tại_Manchester.jpg","views":9044,"langs":["ja","ko","vi"],"langNames":{"ja":"ボーヌンラーロット","ko":"보 느엉 랄롯","vi":"Bò nướng lá lốt"},"sourceLanguage":"vi"},{"title":"Chả lụa","name":"Chả lụa","country":"Vietnam","region":"Vietnamese sausages","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3_l%E1%BB%A5a","ingredients":["Pork","banana leaves"],"prepSummary":"Chả lụa is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork is traditionally pounded into a paste, seasoned, then steamed inside a package made of banana leaves until cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Gi%C3%B2_l%E1%BB%A5a_2.jpg/960px-Gi%C3%B2_l%E1%BB%A5a_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viethavvh","licence":"CC BY-SA 4.0","leadFile":"Giò_lụa_2.jpg","views":36515,"langs":["ca","de","es","fr","hu","id","jv","ko","pt","ru","uk","vi","zh"],"langNames":{"ca":"Chả lụa","de":"Chả lụa","es":"Chả lụa","fr":"Mortadelle vietnamienne","hu":"Chả lụa","id":"Chả lụa","jv":"Chả lụa","ko":"조 루어","pt":"Chả lụa","ru":"Ча луа","uk":"Ча луа","vi":"Giò lụa","zh":"扎肉 (越南菜)"}},{"title":"Shaking beef","name":"Shaking beef","country":"Vietnam","region":"Vietnamese beef","url":"https://en.wikipedia.org/wiki/Shaking_beef","ingredients":["Beef","lettuce or watercress","cucumber","tomato","red onion","bell pepper","fish sauce","soy sauce"],"prepSummary":"Bò lúc lắc là một món ăn của ẩm thực Việt Nam lấy cảm hứng từ ẩm thực Pháp bao gồm thịt bò xào với dưa chuột, rau diếp, cà chua, hành tây đỏ, hạt tiêu và nước tương. Thịt bò được cắt thành khối nhỏ kích thước của xúc xắc đồ chơi (hột lúc lắc) trước khi được áp chảo. Thịt bò từng là loại thịt xa xỉ trong các món ăn ở Việt Nam, do đó món ăn này chủ yếu được phục vụ tại các sự kiện trang trọng như tiệc cưới và ngày kỷ niệm. Ngày nay, nó là một loại thực phẩm phổ biến được người dân địa phương ăn ở Việt Nam. Tại Mỹ, món này thường được gọi là \"shaking beef\", đây là bản dịch theo nghĩa đen của tên ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Product_Shots_of_Food-Bo_Luc_Lac.jpg/960px-Product_Shots_of_Food-Bo_Luc_Lac.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nick Nguyen","licence":"CC BY-SA 2.0","leadFile":"Product_Shots_of_Food-Bo_Luc_Lac.jpg","views":27710,"langs":["fr","jv","km","th","vi"],"langNames":{"fr":"Bœuf lôc lac","jv":"Bò lúc lắc","km":"ឡុកឡាក់សាច់គោ","th":"บ่อลุกลัก","vi":"Bò lúc lắc"},"sourceLanguage":"vi"},{"title":"Gà nướng sả","name":"Gà nướng sả","country":"Vietnam","region":"Vietnamese chicken","url":"https://en.wikipedia.org/wiki/G%C3%A0_n%C6%B0%E1%BB%9Bng_s%E1%BA%A3","prepSummary":"Le poulet à la citronnelle (en vietnamien : gà nướng sả), est, dans la cuisine vietnamienne, du poulet grillé à la citronnelle (plante herbacée tropicale). Les ingrédients courants sont l'ail, l'oignon, le miel, le sucre et le poivre. Le bœuf grillé ainsi que d'autres viandes sont également des variantes populaires.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/B%C3%BAn_with_Lemongrass_Chicken.jpg/960px-B%C3%BAn_with_Lemongrass_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steve Dunham","licence":"CC BY 2.0","leadFile":"Bún_with_Lemongrass_Chicken.jpg","views":1196,"langs":["fr"],"langNames":{"fr":"Poulet à la citronnelle"},"sourceLanguage":"fr"},{"title":"Cao lầu","name":"Cao lầu","country":"Vietnam","region":"Da Nang City","url":"https://en.wikipedia.org/wiki/Cao_l%E1%BA%A7u","ingredients":["Rice noodles","pork","greens"],"prepSummary":"Cao lầu là một món mì ở Đà Nẵng, Việt Nam. Đây được xem là món ăn đặc sản của Hội An. Món mì này có sợi mì màu vàng, được dùng với tôm, thịt xíu (xá xíu), các loại rau sống và rất ít nước dùng. Sợi mì màu vàng là do bột được hòa chung với tro từ một loại cây ở địa phương. Theo lịch sử ghi chép, cao lầu đã xuất hiện từ thế kỷ 17. Trong khoảng thời gian này, các thương nhân Trung Quốc và Nhật Bản thường xuyên lui tới cảng Hội An. Họ đã mang theo văn hóa ẩm thực riêng của nước họ, rồi dần dần tạo điều kiện cho món cao lầu ra đời - có thể được xem là sự pha trộn giữa nền ẩm thực Trung và Nhật. Chư","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Cao_l%E1%BA%A7u_H%E1%BB%99i_An_%282024%29.jpg/960px-Cao_l%E1%BA%A7u_H%E1%BB%99i_An_%282024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chainwit.","licence":"CC BY 4.0","leadFile":"Cao_lầu_Hội_An_(2024).jpg","views":35365,"langs":["ar","es","ja","jv","pa","th","vi","zh"],"langNames":{"ar":"كاو لاو","es":"Cao lầu","ja":"カオラウ","jv":"Cao lầu","pa":"ਕਾਓ ਲੂ","th":"กาวเหลิ่ว","vi":"Cao lầu","zh":"高樓麵"},"sourceLanguage":"vi","province":"Thành Phố Hội An","city":"Hoi An","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Caramelized pork and eggs","name":"Caramelized pork and eggs","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Caramelized_pork_and_eggs","ingredients":["Pork","eggs","coconut juice"],"prepSummary":"Thịt kho trứng (còn gọi là thịt kho tàu hay thịt kho nước dừa) là một món ăn có nguồn gốc từ miền Nam Việt Nam, gồm thịt lợn được cắt miếng nhỏ, ướp gia vị rồi kho với trứng luộc trong nước dừa. Cùng với việc là một phần quen thuộc trong bữa ăn hàng ngày ở Việt Nam, thịt kho tàu cũng có ý nghĩa như một trong những món ăn truyền thống trong dịp Tết Nguyên Đán. Vào ngày Tết, món ăn này thường được nấu để dâng cúng ông bà, tổ tiên trước rồi sau đó mới dùng trong các bữa ăn của gia đình. Tại miền Bắc, món này được nấu không có nước dừa và trứng luộc. Nước dùng để kho thịt heo và trứng vịt là nước","course":"Breakfast, lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Caramelized_Pork_and_Eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kingofthepings","licence":"CC BY-SA 3.0","leadFile":"Caramelized_Pork_and_Eggs.jpg","views":9558,"langs":["fr","it","ko","vi"],"langNames":{"fr":"Porc au caramel","it":"Thịt kho tàu","ko":"팃 코 따우","vi":"Thịt kho trứng"},"sourceLanguage":"vi"},{"title":"Chả giò","name":"Chả giò","country":"Vietnam","region":"Nam Kỳ","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3_gi%C3%B2","ingredients":["Ground pork","mushrooms","cellophane noodles","various julienned vegetables (carrots","kohlrabi","jicama)","Bánh tráng"],"prepSummary":"Nem rán (hay chả giò, chả ram hay chả đa nem) là tên một món ăn nổi tiếng của người Việt, chúng cũng được gọi tắt là nem theo cách gọi phổ biến ở miền Bắc. Ở miền Trung, món ăn này thường gọi là ram (riêng ở Thanh Hóa gọi là chả), còn ở miền Nam, nó được gọi là chả giò. Nem truyền thống thường có nguyên liệu chính là thịt lợn, miến, trứng gà, nấm mèo,... và một số gia vị thông dụng của ẩm thực Việt như hành lá, tiêu, nước mắm, được cuốn bằng bánh tráng và chiên ngập dầu. Nem thường được ăn kèm với nước mắm pha, đồ chua và rau xà lách, các loại rau thơm như húng quế, húng cây, diếp cá,... Ở miề","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/Cha_gio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"amrufm","licence":"CC BY 2.0","leadFile":"Cha_gio.jpg","views":31346,"langs":["ar","es","fr","hu","id","it","jv","ko","nl","pa","th","vi"],"langNames":{"ar":"سبرينغ رول","es":"Chả giò","fr":"Nem rán","hu":"Chả giò","id":"Nem rán","it":"Chả giò","jv":"Chả giò","ko":"짜 조","nl":"Chả giò","pa":"ਚਾਅ ਜੋ","th":"แนมซ้าน","vi":"Nem rán"},"sourceLanguage":"vi"},{"title":"Chả trứng","name":"Chả trứng","country":"Vietnam","region":"Vietnamese pork","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3_tr%E1%BB%A9ng","course":"Entree","views":3247,"langs":["jv"],"langNames":{"jv":"Chả trứng"}},{"title":"Gỏi cuốn","name":"Gỏi cuốn","country":"Vietnam","url":"https://en.wikipedia.org/wiki/G%E1%BB%8Fi_cu%E1%BB%91n","prepSummary":"The bánh tráng is dipped in water, then laid flat on a plate with the desired amount of ingredients placed on top. The fresh gỏi cuốn is then rolled up and ready to be eaten. Gỏi cuốn can be served with tương xào (also known as hoisin sauce), which consists of ground tương (tương đen or tương xay) and mixed coconut water (or broth), before being stir-fried with garlic and some sugar and then sprinkled with chili powder and ground peanuts. Alternatively, gỏi cuốn can be served with peanut sauce or other Vietnamese dipping sauces, such as nước chấm, a condiment based on fish sauce.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Homemade_spring_rolls_%287010969349%29.jpg/960px-Homemade_spring_rolls_%287010969349%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0","leadFile":"Homemade_spring_rolls_(7010969349).jpg","views":58258,"langs":["de","es","fr","id","it","ja","jv","ko","ms","th","tl","vi","zh"],"langNames":{"de":"Sommerrolle","es":"Rollo de verano","fr":"Rouleau de printemps","id":"Gỏi cuốn","it":"Involtino estate","ja":"生春巻き","jv":"Gỏi cuốn","ko":"고이 꾸온","ms":"Bebalut hiris","th":"แนมก๊วน","tl":"Gỏi cuốn","vi":"Gỏi cuốn","zh":"脍卷"}},{"title":"Nem chua","name":"Nem chua","country":"Vietnam","region":"Thanh Hóa Province","url":"https://en.wikipedia.org/wiki/Nem_chua","ingredients":["Pork","pork skin","garlic","chili peppers","fig leaves","banana leaves"],"prepSummary":"Nem chua (phương ngữ Bắc Bộ) hay nem (phương ngữ Trung Bộ và phương ngữ Nam Bộ) là một món ăn sử dụng thịt lợn, lợi dụng men của lá chuối (hoặc lá ổi, lá vông, lá sung v.v.) và thính gạo để ủ chín, có vị chua ngậy. Nổi tiếng ở Việt Nam như một sản vật phổ biến tại nhiều địa phương, tuy không rõ nem chua được người dân vùng nào làm ra đầu tiên. Cách chế biến nem có thể chia thành hai kiểu: Nem Miền Bắc có thể chế biến ăn sống cùng các loại lá đặc biệt; còn Nem Miền Trung (đặc biệt Thanh Hoá và Huế) được đóng gói và lên men trong một số loại lá, trong đó có lá chuối, lá ổi. Nem chua mỗi vùng đều","course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Nem_Chua.jpg/960px-Nem_Chua.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joshua Rappeneker","licence":"CC BY-SA 2.0","leadFile":"Nem_Chua.jpg","views":41630,"langs":["de","fr","id","ja","jv","ko","vi"],"langNames":{"de":"Nem chua","fr":"Nem chua","id":"Nem chua","ja":"ネムチュア","jv":"Nem chua","ko":"냄 쭈어","vi":"Nem chua"},"sourceLanguage":"vi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Phá lấu","name":"Phá lấu","country":"Vietnam","region":"Vietnamese pork","url":"https://en.wikipedia.org/wiki/Ph%C3%A1_l%E1%BA%A5u","prepSummary":"Phá lấu là một món ăn khá quen thuộc xuất xứ Trung Quốc ở các tỉnh thành miền Nam Việt Nam, đặc biệt là ở Sài Gòn. Phá lấu được làm từ lưỡi, tai, ruột cho đến bao tử của heo, bò hay vịt. Phá lấu thường được ăn kèm với bánh mì, cơm, cháo...","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Ph%C3%A1_l%E1%BA%A5u_as_served_in_Vietnam.jpeg/960px-Ph%C3%A1_l%E1%BA%A5u_as_served_in_Vietnam.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Policyandinternet","licence":"CC BY-SA 4.0","leadFile":"Phá_lấu_as_served_in_Vietnam.jpeg","views":6268,"langs":["jv","vi","zh"],"langNames":{"jv":"Phá lấu","vi":"Phá lấu","zh":"拍滷"},"sourceLanguage":"vi","originClaims":["Vietnam","China"]},{"title":"Sườn nướng","name":"Sườn nướng","country":"Vietnam","region":"Vietnamese pork","url":"https://en.wikipedia.org/wiki/S%C6%B0%E1%BB%9Dn_n%C6%B0%E1%BB%9Bng","ingredients":["Pork ribs"],"prepSummary":"Flat pieces of pork chops are seasoned with lemongrass and fish sauce, glazed with liquid caramel, and charcoal-grilled.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/eb/S%C6%B0%E1%BB%9Dn_n%C6%B0%E1%BB%9Bng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"나무늘보하루~","licence":"CC BY 2.0 kr","leadFile":"Sườn_nướng.jpg","views":1099,"langs":["ko","vi"],"langNames":{"ko":"스언 느엉","vi":"Sườn nướng"}},{"title":"Tiết canh","name":"Tiết canh","country":"Vietnam","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ti%E1%BA%BFt_canh","ingredients":["Blood (swine or duck)","fish sauce","meat","peanuts","herbs (Vietnamese coriander","mint)"],"prepSummary":"The freshly drawn blood is collected in a bowl, and prevented from premature coagulation (hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (approximately 1 liter) of blood. Finely chopped meat such as cooked duck innards (gizzards, for example) and duck meat are put in a shallow dish along with a sprinkling of crushed peanuts and chopped herbs such as Vietnamese coriander, mint, etc. The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then quickly poured into the prepared meat dish.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/Tiet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"YordanZhamNguyen","licence":"CC BY-SA 3.0","leadFile":"Tiet.jpg","views":16927,"langs":["de","es","hy","jv","ko","nl","pt","ru","vi"],"langNames":{"de":"Tiết canh","es":"Tiết canh","hy":"Արյան պուդինգ","jv":"Tiết canh","ko":"띠엣 까인","nl":"Tiết canh","pt":"Tiết canh","ru":"Кровяной пудинг","vi":"Tiết canh"}},{"title":"Chả","name":"Chả","country":"Vietnam","region":"Vietnamese sausages","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3","prepSummary":"Chả là một trong những món ăn của người Việt, tùy theo địa phương có thể có các cách hiểu sau: * thịt heo, thịt bò, cá, tôm, mực..., được băm viên (chả viên), giã hay xay nhuyễn (chả quết), gọi là chả, chả bò, chả cá, chả tôm, chả mực, chả cá thát lát,..., có thể được ăn cùng với bún trong món bún chả, bún chả cá... hay là chiên, xào, um, làm lẩu... *Chả lụa *Chả quế *Chả rươi, còn gọi là món rươi đúc trứng. *Một số loại chả là đặc sản nổi tiếng: chả cá Lã Vọng (Hà Nội), chả mực Hạ Long (Quảng Ninh), chả rươi Tứ Kỳ (Hải Phòng), chả gà Tiểu Quan (Hưng Yên), chả chìa Hạ Lũng (Hải Phòng). * Tên g","views":4037,"langs":["nl","vi"],"langNames":{"nl":"Chả","vi":"Chả"},"sourceLanguage":"vi"},{"title":"Bánh cống","name":"Bánh cống","country":"Vietnam","region":"Sóc Trăng province","url":"https://en.wikipedia.org/wiki/B%C3%A1nh_c%E1%BB%91ng","ingredients":["rice flour","mung beans","shrimps","stir-fried minced pork with shallots"],"prepSummary":"Bánh cống là một món ăn ở thành phố Cần Thơ, Việt Nam, là đặc sản của người Khmer Nam bộ. Bánh có độ giòn và cách làm là bỏ bột chiên và tôm lên trong khuôn. Bánh có màu hơi sậm chứ không tươi như những nơi khác nhưng lại có mùi thơm và cực kỳ hấp dẫn. Bánh không quá lớn cũng không quá nhỏ, trên mặt bánh, một con tôm nằm khoanh tròn trông rất hấp dẫn. Cắn vào một miếng, bột bánh giòn tan lan toả trong miệng, mùi vị thơm nức, đượm béo của ít mỡ sa,đậu xanh và thịt nữa. Nhưng bánh là hỗn hợp của thịt heo băm nhuyễn trộn với củ sắn và đậu xanh nguyên hột... Mọi thứ hoà quyện nhau tạo nên hương vị","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/B%C3%A1nh_c%E1%BB%91ng_de_C%E1%BA%A7n_Th%C6%A1.jpg/960px-B%C3%A1nh_c%E1%BB%91ng_de_C%E1%BA%A7n_Th%C6%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vietcuongdao","licence":"CC BY-SA 4.0","leadFile":"Bánh_cống_de_Cần_Thơ.jpg","views":907,"langs":["fr","vi"],"langNames":{"fr":"Gâteau frits de crevettes","vi":"Bánh cống"},"sourceLanguage":"vi"},{"title":"Chả cá Lã Vọng","name":"Chả cá Lã Vọng","country":"Vietnam","region":"Hanoi","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A3_c%C3%A1_L%C3%A3_V%E1%BB%8Dng","ingredients":["Hemibagrus fish"],"prepSummary":"Chả cá Lã Vọng là tên của món chả cá đặc sản Hà Nội. Đây là món chả làm từ cá (thường là cá lăng) thái miếng đem tẩm ướp, nướng trên than củi rồi rán lại trong chảo mỡ, do gia đình họ Đoàn phố Chả Cá (trước đây là phố Hàng Sơn) trong khu phố cổ giữ bí quyết kinh doanh từ năm 1871 và đặt tên cho nó như trên.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Ch%E1%BA%A3_c%C3%A1_L%C3%A3_V%E1%BB%8Dng_H%C3%A0_N%E1%BB%99i.jpg/960px-Ch%E1%BA%A3_c%C3%A1_L%C3%A3_V%E1%BB%8Dng_H%C3%A0_N%E1%BB%99i.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phương Huy (thảo luận)","licence":"Public domain","leadFile":"Chả_cá_Lã_Vọng_Hà_Nội.jpg","views":8499,"langs":["ja","jv","ko","th","vi"],"langNames":{"ja":"チャーカー・ラーヴォン","jv":"Chả cá Lã Vọng","ko":"짜 까 라봉","th":"จ๋าก๊าหลาหว่อง","vi":"Chả cá Lã Vọng"},"sourceLanguage":"vi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chạo tôm","name":"Chạo tôm","country":"Vietnam","region":"Huế region of Central Vietnam","url":"https://en.wikipedia.org/wiki/Ch%E1%BA%A1o_t%C3%B4m","ingredients":["Bún (rice vermicelli)","mung beans","shredded carrot","lettuce","mint","crushed peanuts"],"prepSummary":"Chạo tôm là một món ăn Việt Nam xuất phát từ Huế, nó xuất xứ từ những bếp ăn của cung đình xưa do những đầu bếp khéo léo tạo nên để dâng lên vua và quan tướng, ngày nay, đây là một món ăn bình dân, thông dụng, cả du khách hay cả dân địa phương đều được phục vụ như thể được sống lại khung cảnh triều đình năm xưa qua món Chạo tôm vừa ngon lại không mất quá nhiều thời gian để chuẩn bị.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Bun-Chao-Tom-2008.jpg/960px-Bun-Chao-Tom-2008.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kham Tran - www.khamtran.com","licence":"CC BY-SA 3.0","leadFile":"Bun-Chao-Tom-2008.jpg","views":2826,"langs":["es","ja","ko","pt","th","vi","zh"],"langNames":{"es":"Chạo tôm","ja":"チャオトム","ko":"짜오 똠","pt":"Chạo tôm","th":"กุ้งพันอ้อย","vi":"Chạo tôm","zh":"蔗蝦"},"sourceLanguage":"vi"},{"title":"Khô cá lóc","name":"Khô cá lóc","country":"Vietnam","region":"Vietnamese seafood","url":"https://en.wikipedia.org/wiki/Kh%C3%B4_c%C3%A1_l%C3%B3c","ingredients":["Snakehead fish"],"views":421},{"title":"Ốc vú nàng","name":"Ốc vú nàng","country":"Vietnam","region":"Vietnamese seafood","url":"https://en.wikipedia.org/wiki/%E1%BB%90c_v%C3%BA_n%C3%A0ng","ingredients":["Breast snail"],"views":355},{"title":"Bún kèn","name":"Bún kèn","country":"Vietnam","region":"Phú Quốc","url":"https://en.wikipedia.org/wiki/B%C3%BAn_k%C3%A8n","ingredients":["Rice vermicelli","coconut milk","kroeung","prahok","meat or fish","herbs","vegetables"],"views":948},{"title":"Mì Quảng","name":"Mì Quảng","country":"Vietnam","region":"Quảng Nam Province","url":"https://en.wikipedia.org/wiki/M%C3%AC_Qu%E1%BA%A3ng","ingredients":["Rice noodles","various herbs"],"prepSummary":"Mì Quảng (tức là Mì của xứ Quảng) là một món ăn có nguồn gốc xuất xứ và cũng là đặc sản của Quảng Nam (nay thuộc thành phố Đà Nẵng), Việt Nam.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/M%C3%AC_Qu%E1%BA%A3ng%2C_Da_Nang%2C_Vietnam.jpg/960px-M%C3%AC_Qu%E1%BA%A3ng%2C_Da_Nang%2C_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christopher Crouzet","licence":"CC BY-SA 4.0","leadFile":"Mì_Quảng,_Da_Nang,_Vietnam.jpg","views":36662,"langs":["ar","fr","ja","jv","ru","th","vi","zh"],"langNames":{"ar":"مي كوانغ","fr":"Mì Quảng","ja":"ミークアン","jv":"Mì Quảng","ru":"Ми куанг","th":"หมี่กว๋าง","vi":"Mì Quảng","zh":"廣南麵"},"sourceLanguage":"vi"},{"title":"Dong Phuong Oriental Bakery","name":"Dong Phuong Oriental Bakery","country":"United States","region":"Pho","url":"https://en.wikipedia.org/wiki/Dong_Phuong_Oriental_Bakery","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Dong_Phuong_Meat_Pies.JPG/960px-Dong_Phuong_Meat_Pies.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY 3.0","leadFile":"Dong_Phuong_Meat_Pies.JPG","views":2932,"notFood":"a restaurant"},{"title":"Pho 75","name":"Pho 75","country":"United States","region":"Pho","url":"https://en.wikipedia.org/wiki/Pho_75","views":3394,"langs":["vi"],"langNames":{"vi":"Pho 75"}},{"title":"Phở Hòa","name":"Phở Hòa","country":"Vietnam","region":"Pho","url":"https://en.wikipedia.org/wiki/Ph%E1%BB%9F_H%C3%B2a","prepSummary":"là một chuỗi nhà hàng phở có trụ sở ở Sacramento, bang California, Hoa Kỳ. Doanh nghiệp này được thành lập ở San Jose, California năm 1983., chuỗi nhà hàng này có hơn 70 quán khắp Hoa Kỳ, Canada, Indonesia, Malaysia, Philippines, Hàn Quốc, và Đài Loan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Ph%E1%BB%9F_H%C3%B2a_Philippine_SM_North_EDSA1.jpg/960px-Ph%E1%BB%9F_H%C3%B2a_Philippine_SM_North_EDSA1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 4.0","leadFile":"Phở_Hòa_Philippine_SM_North_EDSA1.jpg","views":4421,"langs":["id","ko","vi"],"langNames":{"id":"Phở Hòa","ko":"포호아","vi":"Phở Hòa"},"sourceLanguage":"vi"},{"title":"Pho Oregon","name":"Pho Oregon","country":"United States","region":"Pho","url":"https://en.wikipedia.org/wiki/Pho_Oregon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Pho_Oregon_in_Portland%2C_Oregon_%282022%29_-_1.jpg/960px-Pho_Oregon_in_Portland%2C_Oregon_%282022%29_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Another Believer","licence":"CC BY-SA 4.0","leadFile":"Pho_Oregon_in_Portland,_Oregon_(2022)_-_1.jpg","views":590,"notFood":"a restaurant"},{"title":"Phở Ta","name":"Phở Ta","country":"Vietnam","region":"Pho","url":"https://en.wikipedia.org/wiki/Ph%E1%BB%9F_Ta","views":956},{"title":"2007 Vietnam food scare","name":"2007 Vietnam food scare","country":"Vietnam","region":"Pho","url":"https://en.wikipedia.org/wiki/2007_Vietnam_food_scare","views":1033},{"title":"Acehnese cuisine","name":"Acehnese cuisine","country":"Indonesia","region":"Acehnese","url":"https://en.wikipedia.org/wiki/Acehnese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Mie_Aceh.jpg/960px-Mie_Aceh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yasmina Haryono","licence":"CC BY-SA 2.0","leadFile":"Mie_Aceh.jpg","views":3978,"langs":["ar","id","jv"],"langNames":{"ar":"مطبخ آتشيه","id":"Hidangan Aceh","jv":"Olahan Acèh"}},{"title":"Arab Indonesian cuisine","name":"Arab Indonesian cuisine","country":"Indonesia","region":"Indonesian fusion","url":"https://en.wikipedia.org/wiki/Arab_Indonesian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Kebuli_Rice_in_Big_Plate.jpg/960px-Kebuli_Rice_in_Big_Plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bajinra","licence":"CC0","leadFile":"Kebuli_Rice_in_Big_Plate.jpg","views":2515},{"title":"Balinese cuisine","name":"Balinese cuisine","country":"Indonesia","region":"Balinese","url":"https://en.wikipedia.org/wiki/Balinese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Bali_cuisine.jpg/960px-Bali_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Everett Harper from San Francisco, USA","licence":"CC BY-SA 2.0","leadFile":"Bali_cuisine.jpg","views":16003,"langs":["ar","es","fr","id","it","jv","ka","ko","ms","ru"],"langNames":{"ar":"مطبخ بالي","es":"Gastronomía de Bali","fr":"Cuisine balinaise","id":"Hidangan Bali","it":"Cucina balinese","jv":"Olahan Bali","ka":"ბალის სამზარეულო","ko":"발리 요리","ms":"Masakan Bali","ru":"Балийская кухня"}},{"title":"Banjar cuisine","name":"Banjar cuisine","country":"Indonesia","region":"Indonesian-related lists","url":"https://en.wikipedia.org/wiki/Banjar_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Penjual_Jajanan_Tradisional_Banjar_di_Halong.JPG/960px-Penjual_Jajanan_Tradisional_Banjar_di_Halong.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"CC BY-SA 4.0","leadFile":"Penjual_Jajanan_Tradisional_Banjar_di_Halong.JPG","views":1931},{"title":"Batak cuisine","name":"Batak cuisine","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Batak_cuisine","prepSummary":"Hidangan Batak adalah jenis hidangan yang dipengaruhi seni dan tradisi memasak masyarakat Batak yang mendiami wilayah Sumatera Utara, Indonesia. Masakan Batak merupakan salah satu jenis masakan Indonesia. Salah satu ciri masakan Batak adalah kegemarannya menggunakan andaliman (Zanthoxylum acanthopodium) sebagai rempah utama. Karena itu, andaliman kadang dijuluki sebagai \"Merica Batak\". Kebanyakan orang Batak kini beragama Kristen, tidak seperti suku di sekitarnya (seperti Aceh, Minangkabau, dan Melayu), kebanyakan hidangan Batak tidak dibatasi oleh aturan halal. Daging babi dan darah dikonsums","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Batak_Cuisine_Saksang_and_Panggang_1.JPG/960px-Batak_Cuisine_Saksang_and_Panggang_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Batak_Cuisine_Saksang_and_Panggang_1.JPG","views":5144,"langs":["ar","fr","id","it","jv"],"langNames":{"ar":"مطبخ باتاك","fr":"Cuisine batak","id":"Hidangan Batak","it":"Cucina batak","jv":"Olahan Batak"},"sourceLanguage":"id"},{"title":"Betawi cuisine","name":"Betawi cuisine","country":"Indonesia","region":"Betawi","url":"https://en.wikipedia.org/wiki/Betawi_cuisine","prepSummary":"Betawi cuisine uses rice as staples, numbers of its dishes are revolved around rice, either steamed, cooked in coconut milk as nasi uduk (coconut rice), or compressed as ketupat sayur or lontong sayur rice cakes in vegetables soup. As a Muslim-majority community, Betawi people favour beef, mutton and goat meat, as they adhere to Islamic halal dietary-law which forbid pork consumption. Fishes are consumed too. Unusual for a coastal city, there are hardly any seafood dishes in Betawi cuisine. But there are plenty of freshwater fish dishes, using local varieties of snakehead fish and carp.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Soto_Betawi_and_Asinan_Betawi_Sarinah.JPG/960px-Soto_Betawi_and_Asinan_Betawi_Sarinah.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Soto_Betawi_and_Asinan_Betawi_Sarinah.JPG","views":6199,"langs":["ar","id","jv","ms"],"langNames":{"ar":"المطبخ البيتاوي","id":"Hidangan Betawi","jv":"Olah-olahan Betawi","ms":"Masakan Betawi"}},{"title":"Indian Indonesian cuisine","name":"Indian Indonesian cuisine","country":"Indonesia","region":"Indonesian Indian","url":"https://en.wikipedia.org/wiki/Indian_Indonesian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Roti_Cane_Kari_Kambing_Aceh.jpg/960px-Roti_Cane_Kari_Kambing_Aceh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Roti_Cane_Kari_Kambing_Aceh.jpg","views":3935},{"title":"Indonesian cuisine","name":"Indonesian cuisine","country":"Indonesia","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Indonesian_cuisine","prepSummary":"Most of the common Indonesian dishes are named according to their main ingredients and cooking method. For example, ayam goreng is ayam (chicken) and goreng (frying), which denotes fried chicken. Mie goreng is fried noodle, ikan bakar is grilled fish, udang rebus is boiled shrimp, babi panggang is roasted pork and tumis kangkung is stir fried water spinach. Cooking methods in Indonesian kitchen are goreng (frying) either in a small amount of oil or deep frying with a lot of cooking oil, tumis (stir frying), sangrai (sautéing). Roasting methods are bakar (grilling) usually employing charcoal, firewood, or coconut shell, panggang (baking/roasting) usually refer to baking employing oven.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Food_Sundanese_Restaurant%2C_Jakarta.jpg/960px-Food_Sundanese_Restaurant%2C_Jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zul Rosle from Kuala Lumpur, Malaysia","licence":"CC BY 2.0","leadFile":"Food_Sundanese_Restaurant,_Jakarta.jpg","views":74881,"langs":["ar","az","bn","cs","de","es","fa","fr","he","hy","id","it","ja","jv","ka","ko","ms","my","nl","pa","pl","pt","ru","sr","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ إندونيسي","az":"İndoneziya mətbəxi","bn":"ইন্দোনেশীয় রন্ধনশৈলী","cs":"Indonéská kuchyně","de":"Indonesische Küche","es":"Gastronomía de Indonesia","fa":"آشپزی اندونزیایی","fr":"Cuisine indonésienne","he":"המטבח האינדונזי","hy":"Ինդոնեզական խոհանոց","id":"Hidangan Indonesia","it":"Cucina indonesiana","ja":"インドネシア料理","jv":"Masakan Indonésia","ka":"ინდონეზიური სამზარეულო","ko":"인도네시아 요리","ms":"Masakan Indonesia","my":"အင်ဒိုနီးရှား အစားအစာ","nl":"Indonesische keuken","pa":"ਇੰਡੋਨੇਸ਼ੀਆਈ ਪਕਵਾਨ","pl":"Kuchnia indonezyjska","pt":"Culinária da Indonésia","ru":"Индонезийская кухня","sr":"Индонежанска кухиња","sv":"Indonesiska köket","th":"อาหารอินโดนีเซีย","tl":"Lutuing Indones","tr":"Endonezya mutfağı","uk":"Індонезійська кухня","vi":"Ẩm thực Indonesia","zh":"印尼菜"}},{"title":"Javanese cuisine","name":"Javanese cuisine","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Javanese_cuisine","prepSummary":"Hidangan Jawa adalah masakan dari masyarakat Jawa di Jawa Tengah, Daerah Istimewa Yogyakarta, dan Jawa Timur. Masakan Jawa tersedia di Warung Tegal. Salah satu masakan Jawa seperti Tempe telah menjadi masakan internasional dan menjadi satu satunya masakan Indonesia yang tidak terpengaruh oleh masakan Tionghoa, masakan India, atau masakan Arab.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Nasi_Tumpeng.jpg/960px-Nasi_Tumpeng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"brother-harahap","licence":"CC BY 2.0","leadFile":"Nasi_Tumpeng.jpg","views":18411,"langs":["ar","es","fr","ha","id","it","jv","ms","ru","uk"],"langNames":{"ar":"مطبخ جاوي","es":"Gastronomía de Java","fr":"Cuisine javanaise","ha":"Abincin Javanese","id":"Hidangan Jawa","it":"Cucina giavanese","jv":"Olah-olahan Jawa","ms":"Masakan Jawa","ru":"Яванская кухня","uk":"Яванська кухня"},"sourceLanguage":"id"},{"title":"Madurese cuisine","name":"Madurese cuisine","country":"Indonesia","region":"Madurese","url":"https://en.wikipedia.org/wiki/Madurese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Sate_ayam-Jakarta.JPG/960px-Sate_ayam-Jakarta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lord Mountbatten","licence":"CC BY-SA 4.0","leadFile":"Sate_ayam-Jakarta.JPG","views":1867},{"title":"Makassar cuisine","name":"Makassar cuisine","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Makassar_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Coto_Makassar-dish.JPG/960px-Coto_Makassar-dish.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"(Lofor)","licence":"CC BY 3.0","leadFile":"Coto_Makassar-dish.JPG","views":2122,"langs":["ar","jv","ms"],"langNames":{"ar":"مطبخ ماكاسار","jv":"Olahan Makassar","ms":"Masakan Makassar"},"province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Minahasan cuisine","name":"Minahasan cuisine","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Minahasan_cuisine","prepSummary":"Hidangan Minahasa adalah tradisi memasak orang Minahasa di Sulawesi Utara. Meskipun dikenal sebagai Masakan Manado, beberapa kota di Sulawesi Utara yaitu Bitung, Tomohon dan Tondano juga dikenal sebagai pusat kuliner Minahasa. Masakan Manado juga dikenal karena memiliki variasi di makanan laut (boga bahari), jumlah cabai yang banyak, daging eksotis, dan kue-kue dengan pengaruh Eropa. Masakan Manado yang populer adalah: tinutuan (juga dikenal sebagai bubur manado), cakalang fufu, mi cakalang, paniki (daging kelelawar), ayam atau aneka makanan laut yang dibumbui rempah-rempah rica-rica atau woku","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Cuisine_of_Manado_Jakarta.jpg/960px-Cuisine_of_Manado_Jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Max Grabert","licence":"CC BY-SA 2.0","leadFile":"Cuisine_of_Manado_Jakarta.jpg","views":5451,"langs":["ar","fr","id","it","jv","ko","tr"],"langNames":{"ar":"مطبخ ميناء حسن","fr":"Cuisine de Manado","id":"Hidangan Minahasa","it":"Cucina manado","jv":"Olahan Minahasa","ko":"미나하사 요리","tr":"Manado mutfağı"},"sourceLanguage":"id","province":"Kota Manado","city":"Manado","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Palembang cuisine","name":"Palembang cuisine","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Palembang_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Palembang_cuisine_Brengkes_Tempoyak_Lais_and_Pindang.jpg/960px-Palembang_cuisine_Brengkes_Tempoyak_Lais_and_Pindang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Palembang_cuisine_Brengkes_Tempoyak_Lais_and_Pindang.jpg","views":2349,"langs":["ar","id","jv"],"langNames":{"ar":"مطبخ باليمبانغ","id":"Hidangan Palembang","jv":"Olahan Palembang"},"province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Peranakan cuisine","name":"Peranakan cuisine","country":"Indonesia","region":"Peranakan","url":"https://en.wikipedia.org/wiki/Peranakan_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Buahkeluak.JPG/960px-Buahkeluak.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chensiyuan at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Buahkeluak.JPG","views":43713,"langs":["ar","es","fa","fr","id","it","ja","jv","ko","ms","pl","tl","zh"],"langNames":{"ar":"مطبخ بيراناكان","es":"Cocina peranakan","fa":"آشپزی پراناکان","fr":"Cuisine nyonya","id":"Masakan Peranakan","it":"Cucina nonya","ja":"プラナカン料理","jv":"Olahan Pranakan","ko":"페라나칸 요리","ms":"Masakan Peranakan","pl":"Kuchnia Nyonya","tl":"Lutuing Peranakan","zh":"娘惹菜"}},{"title":"Street food of Indonesia","name":"Street food of Indonesia","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Street_food_of_Indonesia","prepSummary":"There are two methods of street food selling in Indonesia: mobile (traveling) as a food cart and stationed, such as in a food booth. Food hawkers on pushcarts or bicycles might be travelling on streets, approaching potential buyers through frequenting residential areas whilst announcing their presence, or stationing themselves on the sides of packed and busy streets, setting up a warung (humble shop) under a small tarp tent and waiting for customers. Vendors often line busy roads during rush hour to offer their wares to hungry passersby in need of a snack, such as bakpau vendors lining Jakarta's gridlock traffic.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Kakilima_street_vendors_in_Jakarta.jpg/960px-Kakilima_street_vendors_in_Jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Kakilima_street_vendors_in_Jakarta.jpg","views":7762,"langs":["ar","id","jv","ms"],"langNames":{"ar":"طعام الشارع في إندونيسيا","id":"Jajanan jalanan di Indonesia","jv":"Jajanan pinggir dalan ing Indonesia","ms":"Makanan jalanan Indonesia"}},{"title":"Sundanese cuisine","name":"Sundanese cuisine","country":"Indonesia","region":"Sundanese","url":"https://en.wikipedia.org/wiki/Sundanese_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Food_Sundanese_Restaurant%2C_Jakarta.jpg/960px-Food_Sundanese_Restaurant%2C_Jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zul Rosle from Kuala Lumpur, Malaysia","licence":"CC BY 2.0","leadFile":"Food_Sundanese_Restaurant,_Jakarta.jpg","views":10209,"langs":["ar","id","it","jv","ms"],"langNames":{"ar":"مطبخ سوندانيزي","id":"Hidangan Sunda","it":"Cucina sundanese","jv":"Olah-olahan Sunda","ms":"Masakan Sunda"}},{"title":"Adrem (snacks)","name":"Adrem (snacks)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Adrem_(snacks)","prepSummary":"The main ingredients for making Adrem snacks are rice flour, grated coconut, and brown sugar. The mixture of grated rice flour and grated coconut is then mixed with brown sugar that has been melted, crushed, then fried into a round shape like a meatball. It is then flattened on a banana leaf.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/14._Adrem_1.jpg/960px-14._Adrem_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Danangtrihartanto","licence":"CC BY-SA 4.0","leadFile":"14._Adrem_1.jpg","views":318,"langs":["id","jv","ko"],"langNames":{"id":"Adrem","jv":"Adrem","ko":"아드름"}},{"title":"Ampo (snack)","name":"Ampo (snack)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Ampo_(snack)","prepSummary":"Ampo is made from gravel-free dark earth that is formed into thin spiral strips, then baked and smoked in a large clay pot for a half hour before serving. A wooden stick is used to beat the soil into a solid hard substance, where these spirals of dirt are removed with a dagger made of bamboo. Methods and production are passed on generationally, and the taste differs based on the quality of the soil.","views":6658,"langs":["ar","bn","hy","id","ms","ru","uk","uz"],"langNames":{"ar":"أمبو (وجبة خفيفة)","bn":"আম্পো (খাবার)","hy":"Ամպո (ուտեստ)","id":"Ampo","ms":"Ampo","ru":"Ампо (блюдо)","uk":"Ампо (страва)","uz":"Ampo (taom)"}},{"title":"Angeun Lada","name":"Angeun Lada","country":"Indonesia","region":"Banten","url":"https://en.wikipedia.org/wiki/Angeun_Lada","ingredients":["Beef tripe","Buffalo meat","Beef","or Goat meat"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Angeun_Lada_Banten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"RRI","licence":"CC BY-SA 4.0","leadFile":"Angeun_Lada_Banten.jpg","views":456,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Asam pedas","name":"Asam pedas","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Asam_pedas","ingredients":["Spicy","sour fish stew made with chillies","tamarind"],"prepSummary":"Asam pedas (bahasa Indonesia) atau asam padeh, sampadeh (bahasa Minangkabau) adalah salah satu masakan tradisional di Minangkabau dan kawasan Melayu (Riau, Kepulauan Riau, Jambi, Kalimantan Barat, dan Semenanjung Malaya) yang memiliki cita rasa asam dan pedas. Masakan ini menggunakan berbagai jenis ikan dan hidangan laut seperti ikan tongkol, kakap, tuna, Ikan kembung, gurami, patin dan cumi-cumi sebagai bahan utama yang kemudian dibumbui dengan asam jawa, cabai, dan rempah-rempah lainnya. banyak yang mengistilahkan bahwa asam pedas juga termasuk gulai, tetapi tidak menggunakan santan kelapa d","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/ASAM_PEDAS_IKAN_PARI.jpg/960px-ASAM_PEDAS_IKAN_PARI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elly Suhailee","licence":"CC BY-SA 4.0","leadFile":"ASAM_PEDAS_IKAN_PARI.jpg","views":15064,"langs":["ar","az","fr","id","jv","ko","ms","pa","ru","th","uk","yo","zh"],"langNames":{"ar":"أسام بيداس","az":"Asam pedas","fr":"Asam pedas","id":"Asam pedas","jv":"Asem pedhes","ko":"아삼 프다스","ms":"Asam pedas","pa":"ਅਸਮ ਪੇੜੇ","ru":"Асам-педас","th":"อาซัมเปอดัซ","uk":"Асам-педас","yo":"Asam pedas","zh":"亞參魚"},"sourceLanguage":"id"},{"title":"Asida","name":"Asida","country":"Indonesia","region":"Abbasid Caliphate","url":"https://en.wikipedia.org/wiki/Asida","ingredients":["Wheat flour","butter or honey"],"prepSummary":"Asida ( ‘aṣīdah) adalah sebuah hidangan yang terbuat dari tepung gandum, terkadang dengan tambahan mentega atau madu. Mirip dengan gruel, hidangan tersebut disantap di sebagian besar negara Afrika Utara dan Timur Tengah. Hidangan tersebut dianggap merupakan salah satu hidangan penutup dan hidangan tradisional paling populer di banyak negara Arab. Hidangan tersebut populr di Yaman, Sudan, Arab Saudi, Kuwait, Aljazair, Libya, Somalia, Tunisia, Etiopia, Eritrea, dan Indonesia. Hidangan tersebut biasanya disantap dengan tangan, tanpa alat makan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/%D8%B9%D8%B5%D9%8A%D8%AF%D8%A9-%D9%82%D8%B7%D9%8A%D9%81%D9%8A%D8%A9.jpg/960px-%D8%B9%D8%B5%D9%8A%D8%AF%D8%A9-%D9%82%D8%B7%D9%8A%D9%81%D9%8A%D8%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mustafa Al-Elq","licence":"CC BY-SA 4.0","leadFile":"عصيدة-قطيفية.jpg","views":23606,"langs":["ar","bg","es","fr","ha","he","hi","hy","id","ig","jv","ko","nb","ru","tr","uk","yo"],"langNames":{"ar":"عصيدة","bg":"Асида","es":"Asida","fr":"Assida","ha":"Asida","he":"עסידה","hi":"असीदा","hy":"Ասիդա","id":"Asida","ig":"Asida","jv":"Asida","ko":"아시다","nb":"Asida","ru":"Асида (блюдо)","tr":"Asîde","uk":"Асіда (страва)","yo":"Asida"},"sourceLanguage":"id"},{"title":"Bakmi jawa","name":"Bakmi jawa","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Bakmi_jawa","ingredients":["Noodles","chicken","eggs","garlic","shallot","candlenut","coriander","cabbage"],"prepSummary":"Bakmi jawa atau mi jawa adalah bakmi rebus yang dimasak dengan bumbu khas masakan Jawa dari Pulau Jawa, Indonesia. Kebanyakan bakmi Jawa adalah bakmi rebus, sehingga di luar negeri (Malaysia dan Singapura) bakmi Jawa ini dikenal dengan sebutana mee rebus, akan tetapi sebenarnya terdapat variasi mi goreng dari bakmi Jawa. Mi dimasak di atas tungku tanah liat (anglo) dan api arang. Meskipun banyak pembeli yang memesan, juru masak tidak memasak semua pesanan dalam satu wajan besar, melainkan bahan dan bumbu diracik satu per satu. Pesanan dimasak satu porsi demi satu porsi di dalam wajan kecil.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Mie_Jawa.jpg/960px-Mie_Jawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hastosuprayogo","licence":"CC BY-SA 4.0","leadFile":"Mie_Jawa.jpg","views":3796,"langs":["ar","id","jv","zh"],"langNames":{"ar":"باكمي جاوا","id":"Bakmi jawa","jv":"Bakmi Jawa","zh":"爪哇麵"},"sourceLanguage":"id"},{"title":"Bakpia pathok","name":"Bakpia pathok","country":"Indonesia","region":"Pathok","url":"https://en.wikipedia.org/wiki/Bakpia_pathok","ingredients":["Wheat flour","mung bean","sugar","vegetable oil / coconut oil"],"prepSummary":"Bakpia pathok adalah kue berbentuk bulat pipih, terbuat dari campuran kacang hijau dengan gula, yang dibungkus dengan tepung, lalu dipanggang. Bakpia asal mulanya berasal dari daratan Tiongkok. Bakpia pathok adalah salah satu varian bakpia yang berkembang di Yogyakarta. Saat ini, bakpia pathuk menjadi salah satu makanan khas sekaligus oleh-oleh khas dari Yogyakarta. Ini merupakan salah satu wujud nyata akulturasi budaya Tiongkok dan budaya Jawa, dalam hal ini budaya Yogyakarta.","course":"Snack, appetizer, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3c/Bakpia_pathok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Serenity","licence":"CC BY-SA 3.0","leadFile":"Bakpia_pathok.jpg","views":3960,"langs":["id","jv"],"langNames":{"id":"Bakpia pathok","jv":"Bakpia Pathok"},"sourceLanguage":"id","originClaims":["Indonesia","China"]},{"title":"Balado (food)","name":"Balado (food)","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Balado_(food)","ingredients":["Egg","chicken","meat","or seafood in hot"],"prepSummary":"Balado merupakan teknik memasak khas Minangkabau dengan cara menumis cabe giling dengan berbagai rempah, biasanya bawang merah, bawang putih, dan jeruk nipis. Cabe yang lazim digunakan adalah cabe keriting merah, walaupun kenyataannya masakan balado dengan cabe hijau juga populer. Sebenarnya penggunaan kata Balado sendiri digunakan setelah kata benda, Misalnya Ikan Balado (Ikan+Cabe), Gulai Balado, Sayur Bayam Balado, Dendeng Balado. Bukan Balado dendeng maupun Balado Ikan. Penggunaan kata Balado sebelum kata benda merupakan penyalahgunaan bahasa sehingga menghilangkan arti sebenarnya dalam ba","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Udang_balado.jpg/960px-Udang_balado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Udang_balado.jpg","views":8698,"langs":["ar","hy","id","jv","ms","ru","uk","uz"],"langNames":{"ar":"بالادو (طعام)","hy":"Բալադո","id":"Balado","jv":"Balado","ms":"Sambal balado","ru":"Баладо","uk":"Баладо","uz":"Balado (ovqat)"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bekasang","name":"Bekasang","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Bekasang","views":703,"langs":["id"],"langNames":{"id":"Bekasang"}},{"title":"Biryani","name":"Biryani","country":"Indonesia","region":"South Asia","url":"https://en.wikipedia.org/wiki/Biryani","prepSummary":"Nasi biryani (Nasta'liq: بریانی; Hindi: बिरयानी; Arab: برياني) atau biriani, briyani, atau beriani adalah hidangan berupa nasi (biasanya dari beras basmati ) yang dimasak dengan rempah-rempah lalu ditambah dengan sayuran, atau daging (ayam, kambing, ikan, udang, atau sapi). Makanan ini berasal dari Anak benua India (India dan Pakistan). Di Kepulauan Melayu, hidangan ini disebut dengan tambahan kata nasi (nasi biryani, nasi briyani, nasi briani, atau nasi beriani). Nama hidangan ini (\"Biryani\") berasal dari bahasa Persia, beryā(n) (بریان) yang berarti goreng atau panggang. Pada zaman dulu, bera","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/%22Hyderabadi_Dum_Biryani%22.jpg/960px-%22Hyderabadi_Dum_Biryani%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mahi Tatavarty","licence":"CC BY-SA 4.0","leadFile":"\"Hyderabadi_Dum_Biryani\".jpg","views":466334,"langs":["ar","as","az","bg","bn","ca","cs","da","de","el","es","et","fa","fi","fr","gu","ha","he","hi","hr","hy","id","it","ja","jv","ka","kn","ko","ku","lt","lv","ml","mr","ms","nb","ne","nl","or","pa","pl","pt","ro","ru","si","sr","sv","ta","te","th","tl","tr","uk","ur","uz","vi","zh","zu"],"langNames":{"ar":"برياني","as":"বিৰিয়ানি","az":"Biryani","bg":"Биряни","bn":"বিরিয়ানি","ca":"Biryani","cs":"Biryani","da":"Biryani","de":"Biryani","el":"Μπιριάνι","es":"Biryani","et":"Biryani","fa":"بریانی","fi":"Biryani","fr":"Biryani","gu":"બિરયાની","ha":"Biryani","he":"ביריאני","hi":"बिरयानी","hr":"Biryani","hy":"Բիրյանի","id":"Nasi biryani","it":"Biryani","ja":"ビリヤニ","jv":"Biryani","ka":"ბირიანი","kn":"ಬಿರಿಯಾನಿ","ko":"비리야니","ku":"Biryan (xwarin)","lt":"Birjanis","lv":"Birjāni","ml":"ബിരിയാണി","mr":"बिर्याणी","ms":"Nasi beriani","ne":"बिरयानी","nl":"Biryani","nb":"Biryani","or":"ବିରିୟାନୀ","pa":"ਬਿਰਿਆਨੀ","pl":"Biriani","pt":"Biryani","ro":"Biryani","ru":"Бирьяни","si":"බිරියානි","sr":"Биријани","sv":"Biryani","ta":"பிரியாணி","te":"బిర్యాని","th":"ข้าวหมก","tl":"Biryani","tr":"Büryan","uk":"Бір'яні","ur":"بریانی","uz":"Biryani","vi":"Biryani","zh":"印度香饭","zu":"IBiriyani"},"sourceLanguage":"id"},{"title":"Bubur pedas","name":"Bubur pedas","country":"Indonesia","region":"Sambas","url":"https://en.wikipedia.org/wiki/Bubur_pedas","ingredients":["Bumbu: Garlic","ginger","shallots","onions","dried chilli","turmeric","lemongrass","galangal"],"prepSummary":"Bubur pedas atau bubbor paddas adalah makanan tradisional sejenis bubur khas suku Melayu yang memiliki berbagai macam varian berbeda seperti Melayu Sambas di Kalimantan Barat, Berau di Kalimantan Timur, Melayu Langkat dan Melayu Deli dari Sumatera Utara. Bubur pedas juga populer di kalangan orang Melayu di Sarawak, Malaysia yang biasanya disajikan selama bulan Ramadhan setelah umat Muslim mengakhiri puasa pada waktu berbuka. Orang Tionghoa setempat secara harfiah menyebutnya sebagai (Hakka: Lat Moi; Hanzi: 辣糜), 'Lat' yang artinya pedas dan 'Moi' yang artinya bubur. Bubur pedas juga populer bag","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Bubur_100618-4100_sbs.jpg/960px-Bubur_100618-4100_sbs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wibowo Djatmiko (Wie146)","licence":"CC BY-SA 3.0","leadFile":"Bubur_100618-4100_sbs.jpg","views":2128,"langs":["ar","fr","id","jv","ms"],"langNames":{"ar":"بوبور بيداس","fr":"Bubur pedas","id":"Bubur pedas","jv":"Bubur pedhes","ms":"Bubur pedas"},"sourceLanguage":"id"},{"title":"Bumbu (seasoning)","name":"Bumbu (seasoning)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Bumbu_(seasoning)","prepSummary":"Bumbu atau bumbu dapur adalah sebutan dalam bahasa Indonesia untuk campuran rempah-rempah dan pasta. Menurut Kamus Besar Bahasa Indonesia, bumbu adalah \"berbagai jenis hasil tanaman yang berbau harum atau sedap, seperti jahe, kunyit, lengkuas, pala, merica yang digunakan untuk menyedapkan masakan.\" Bumbu memiliki sifat basah, sehingga tidak dapat bertahan atau disimpan lama. Hal ini berbeda dengan rempah yang bersifat cenderung kering. Meskipun demikian, istilah bumbu dan rempah sering tumpang tindih dan digunakan secara bergantian dan bersamaan. Sementara itu, bumbu juga dapat dimengerti seba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Bumbu_dan_Rempah_-_rempah.jpg/960px-Bumbu_dan_Rempah_-_rempah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Galeri ega","licence":"CC BY-SA 4.0","leadFile":"Bumbu_dan_Rempah_-_rempah.jpg","views":18760,"langs":["ar","de","es","fr","id","it","jv","nl","pt","ru"],"langNames":{"ar":"بومبو (توابل)","de":"Bumbu (Würzmittel)","es":"Anexo:Ingredientes de cocina","fr":"Bumbu (cuisine)","id":"Bumbu dapur","it":"Bumbu (gastronomia)","jv":"Bumbu","nl":"Boemboe","pt":"Bumbu (tempero)","ru":"Калмыкия"},"sourceLanguage":"id"},{"title":"Cardamom","name":"Cardamom","country":"Indonesia","region":"Bhutanese","url":"https://en.wikipedia.org/wiki/Cardamom","prepSummary":"In 2022, world production of cardamom (included with nutmeg and mace for reporting to the United Nations) was 138,888 tonnes, led by India, Indonesia and Guatemala, which together accounted for 85% of the total (table).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/02017_0119_Kardamom%2C_Winter_in_den_Beskiden.jpg/960px-02017_0119_Kardamom%2C_Winter_in_den_Beskiden.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0","leadFile":"02017_0119_Kardamom,_Winter_in_den_Beskiden.jpg","views":374003,"langs":["af","ar","bn","cs","cy","da","de","el","es","et","eu","fa","fr","gl","gu","ha","hi","hr","hy","id","is","it","ja","jv","kk","ko","lv","ml","mr","ms","pa","pt","ro","ru","si","sr","sw","ta","te","th","tr","uk","ur","zh"],"langNames":{"af":"Kardamom","ar":"حب الهال","bn":"এলাচ","cs":"Kardamom (koření)","cy":"Cardamom","da":"Kardemomme","de":"Kardamom","el":"Κάρδαμο","es":"Cardamomo","et":"Kardemon","eu":"Kardamomo","fa":"هل","fr":"Cardamome (épice)","gl":"Cardamomo","gu":"ઇલાયચી","ha":"Cardamom","hi":"इलायची","hr":"Kardamom","hy":"Հիլ","id":"Kapulaga","is":"Kardemomma","it":"Cardamomo","ja":"カルダモン","jv":"Kapulaga","kk":"Кардамон","ko":"카다멈","lv":"Kardamons","ml":"ഏലക്ക","mr":"वेलदोडे","ms":"Buah pelaga","pa":"ਇਲਾਇਚੀ","pt":"Cardamomo","ro":"Cardamom","ru":"Кардамон","si":"එනසාල්","sr":"Кардамон","sw":"Iliki","ta":"ஏலம் (தாவரம்)","te":"ఏలకులు","th":"กระวาน","tr":"Kakule","uk":"Кардамон","ur":"الائچی","zh":"豆蔻"}},{"title":"Cow's trotter","name":"Cow's trotter","country":"Indonesia","region":"Belizean","url":"https://en.wikipedia.org/wiki/Cow's_trotter","prepSummary":"Kaki sapi atau kikil adalah bagian daging sapi di bagian kaki yang biasa digunakan sebagai bahan dasar makanan terutama di Asia. Di Indonesia, biasanya daging ini digunakan untuk membuat sup kaki sapi dan bagian dari mi kocok. Kategori:Daging sapi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Cow_hoof.JPG/960px-Cow_hoof.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Omiro","licence":"CC BY-SA 4.0","leadFile":"Cow_hoof.JPG","views":12486,"langs":["ar","id","jv","ko","sw"],"langNames":{"ar":"كوارع (إندونيسيا)","id":"Kaki sapi","jv":"Sikil sapi","ko":"쇠족","sw":"Supu ya kongoro"},"sourceLanguage":"id"},{"title":"Dangke","name":"Dangke","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Dangke","ingredients":["Water buffalo","cow milk"],"prepSummary":"Dangke adalah makanan tradisional yang berasal dari Kabupaten Enrekang, Sulawesi Selatan, Indonesia. Dangke terbuat dari susu kerbau atau sapi yang diolah secara tradisional dengan cara direbus sampai mendidih. Dangke memiliki tekstur seperti tahu dan memiliki rasa yang mirip dengan keju. Dangke juga terkenal memiliki kandungan protein betakaroten yang cukup tinggi.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Dangke_%28dairy_product%29.jpg/960px-Dangke_%28dairy_product%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RianHS","licence":"CC BY-SA 4.0","leadFile":"Dangke_(dairy_product).jpg","views":2463,"langs":["id"],"langNames":{"id":"Dangke"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Edam cheese","name":"Edam cheese","country":"Netherlands","region":"Belizean","url":"https://en.wikipedia.org/wiki/Edam_cheese","prepSummary":"Edammer kaas of kortweg edammer is een bolvormige Nederlandse harde kaassoort, die van oorsprong verhandeld werd vanuit de stad Edam. De bekende kleur van de kaas is rood. Dit komt doordat hij voor de export een kaaskorst krijgt van rode paraffine. De kaas wordt ook in een gele kleur verkocht. De aanduiding \"Edam Holland\" is sinds oktober 2010 volgens besluit van de Europese Commissie beschermd. Kaas met dit keurmerk mag alleen Nederland als oorsprong hebben en dient gemaakt te zijn van Nederlandse koemelk. De kaas is over de hele wereld bekend. Dat begon al in de Gouden Eeuw, toen hij werd ve","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/SmallEdamCheese.jpg/960px-SmallEdamCheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yvwv","licence":"CC BY-SA 3.0","leadFile":"SmallEdamCheese.jpg","views":103743,"langs":["af","ar","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ko","lt","ms","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","tl","tr","uk","zh"],"langNames":{"af":"Edamkaas","ar":"جبن إدام","bg":"Едамер","ca":"Formatge edam","cs":"Eidam","cy":"Edammer","da":"Edam (ost)","de":"Edamer","el":"Ένταμ (τυρί)","es":"Queso Edam","et":"Edami juust","eu":"Edam gazta","fa":"پنیر ادامر","fi":"Edam (juusto)","fr":"Édam (fromage)","gl":"Queixo edam","he":"אדם (גבינה)","hu":"Edami","hy":"Էդամ (պանիր)","id":"Keju Edam","it":"Edam (formaggio)","ja":"エダムチーズ","jv":"Kèju édham","ko":"에담 치즈","lt":"Edamas","ms":"Keju Edam","nl":"Edammer kaas","nb":"Edamerost","pl":"Edam (ser)","pt":"Edam (queijo)","ro":"Edam (brânză)","ru":"Эдам (сыр)","sk":"Eidamský syr","sl":"Edamski sir","sr":"Edamer","sv":"Edamerost","tl":"Keso de bola","tr":"Edam peyniri","uk":"Едам (сир)","zh":"埃丹芝士"},"sourceLanguage":"nl"},{"title":"Empanada","name":"Empanada","country":"Spain","region":"Galicia","url":"https://en.wikipedia.org/wiki/Empanada","ingredients":["Meat","cheese","corn","or other ingredients"],"prepSummary":"La empanada o pastel es una fina masa de pan, masa quebrada u hojaldre rellena con una preparación salada o dulce y cocida al horno o frita. El relleno puede incluir carnes roja o blanca, queso, pescado, verdura o fruta. La masa, generalmente, es de harina de trigo –aunque también puede usarse harina de maíz u otros cereales– y suele llevar alguna grasa, aceite o manteca. Las empanadas son un plato tradicional de la mayoría de las cocinas de los países hispanos, como Filipinas, España e Hispanoamérica. La empanada española se caracteriza por tener un tamaño relativamente grande, una forma rect","course":"Appetiser, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Tapa_de_empanadillitas.JPG/960px-Tapa_de_empanadillitas.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Tapa_de_empanadillitas.JPG","views":277291,"langs":["ar","ca","cs","de","el","es","eu","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ka","ko","ku","lt","ms","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","zh"],"langNames":{"ar":"إمبنادة","ca":"Panada","cs":"Empanada","de":"Empanada","el":"Εμπανάδα","es":"Empanada","eu":"Enpanada","fa":"امپانادا","fi":"Empanada","fr":"Empanada","gl":"Empanada","he":"אמפנדה","hu":"Empanada","hy":"Էմպանադա","id":"Empanada","it":"Empanada","ja":"エンパナーダ","jv":"Empanada","ka":"ემპანადა","ko":"엠파나다","ku":"Empanada","lt":"Empanada","ms":"Empanada","nl":"Empanada","nb":"Empanada","pl":"Empanada","pt":"Empanada","ru":"Эмпанада","sv":"Empanada","th":"เอมปานาดา","tl":"Empanada","tr":"Empanada","uk":"Емпанада","zh":"恩潘納達"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Fahsa","name":"Fahsa","country":"Indonesia","region":"Yemen","url":"https://en.wikipedia.org/wiki/Fahsa","ingredients":["Lamb","herbs","spices"],"prepSummary":"La fahsa est un plat traditionnel originaire du Yémen, de la région de Sanaa. Il s'agit d'un ragoût au bouillon d'agneau à base de côtelettes d'agneau, assaisonné avec des épices et de la holba (fenugrec), ajoutés après la préparation. Une variante peut se cuisiner avec du veau à la place de l'agneau.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/%D8%AE%D8%A8%D8%B2_%D9%85%D9%84%D9%88%D8%AD.jpg/960px-%D8%AE%D8%A8%D8%B2_%D9%85%D9%84%D9%88%D8%AD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SharabSalam","licence":"CC BY-SA 4.0","leadFile":"خبز_ملوح.jpg","views":9053,"langs":["ar","fa","fr","ja","ko","tr"],"langNames":{"ar":"فحسة (طعام)","fa":"فحسه","fr":"Fahsa","ja":"ファフサ","ko":"파흐사","tr":"Fahsa"},"sourceLanguage":"fr"},{"title":"Geef Mij Maar Nasi Goreng","name":"Geef Mij Maar Nasi Goreng","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Geef_Mij_Maar_Nasi_Goreng","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Wieteke_van_Dort%2C_Den_Haag_Veteranendag_2009%2C_by_FaceMePLS.jpg/960px-Wieteke_van_Dort%2C_Den_Haag_Veteranendag_2009%2C_by_FaceMePLS.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FaceMePLS from The Hague, The Netherlands","licence":"CC BY 2.0","leadFile":"Wieteke_van_Dort,_Den_Haag_Veteranendag_2009,_by_FaceMePLS.jpg","views":2181,"langs":["id","nl"],"langNames":{"id":"Geef Mij Maar Nasi Goreng","nl":"Geef mij maar nasi goreng"}},{"title":"Gnetum gnemon","name":"Gnetum gnemon","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Gnetum_gnemon","prepSummary":"Melinjo atau belinjo (Gnetum gnemon Linn.) adalah suatu spesies tanaman berbiji terbuka (Gymnospermae) berbentuk pohon yang berasal dari Asia tropik, melanesia, dan Pasifik Barat. dan poyade (bahasa mee). Melinjo banyak ditanam di pekarangan sebagai peneduh atau pembatas pekarangan dan terutama dimanfaatkan buah dan daunnya, terutama untuk dibuat panganan keripik yang disebut emping. Berbeda dengan anggota Gnetum lainnya yang biasanya merupakan liana, melinjo berbentuk pohon dan memiliki batang yang lurus.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Gnetum_Gnemon_at_Tasik_Y_Recreational_Park.jpg/960px-Gnetum_Gnemon_at_Tasik_Y_Recreational_Park.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Gnetum_Gnemon_at_Tasik_Y_Recreational_Park.jpg","views":25554,"langs":["ar","ca","cs","de","es","fa","fi","fr","id","is","it","ja","jv","ms","nl","pl","ru","sv","th","uk","vi","zh"],"langNames":{"ar":"جنيتم جنيمون","ca":"Gnetum gnemon","cs":"Liánovec jedlý","de":"Gnetum gnemon","es":"Gnetum gnemon","fa":"ملینجو","fi":"Malesianluumio","fr":"Gnetum gnemon","id":"Melinjo","is":"Gnetum gnemon","it":"Gnetum gnemon","ja":"グネモン","jv":"Mlinjo","ms":"Belinjau","nl":"Melindjoe","pl":"Gnetum gnemon","ru":"Гнетум гнемон","sv":"Gnetum gnemon","th":"ผักเหมียง","uk":"Gnetum gnemon","vi":"Gắm (cây)","zh":"灌状买麻藤"},"sourceLanguage":"id","notFood":"a taxon"},{"title":"Gorontalese cuisine","name":"Gorontalese cuisine","country":"Indonesia","region":"Gorontalo","url":"https://en.wikipedia.org/wiki/Gorontalese_cuisine","ingredients":["seafood","beef","chicken","hot local chilies","iconic spices"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Nasi_Kuning_dan_Ungkep_Ayam.jpg/960px-Nasi_Kuning_dan_Ungkep_Ayam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RahmadHimawan Photography","licence":"CC BY-SA 4.0","leadFile":"Nasi_Kuning_dan_Ungkep_Ayam.jpg","views":617,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hagelslag","name":"Hagelslag","country":"Indonesia","region":"Brazilian","url":"https://en.wikipedia.org/wiki/Hagelslag","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Hagelslag_chocolate_sprinkles.jpg/960px-Hagelslag_chocolate_sprinkles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin","licence":"CC BY-SA 4.0","leadFile":"Hagelslag_chocolate_sprinkles.jpg","views":94318},{"title":"Indonesian noodles","name":"Indonesian noodles","country":"Indonesia","region":"the Netherlands","url":"https://en.wikipedia.org/wiki/Indonesian_noodles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Masak_mie_goreng_jawa1.jpg/960px-Masak_mie_goreng_jawa1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cun Cun","licence":"CC BY-SA 4.0","leadFile":"Masak_mie_goreng_jawa1.jpg","views":7256},{"title":"Kalio","name":"Kalio","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Kalio","prepSummary":"Kalio adalah jenis rendang yang dimasak dalam waktu yang lebih singkat dan sebagian besar cairan santannya belum menguap. Kalio memiliki kuah cair yang cukup melimpah yang diperoleh dari santan matang yang sebagian telah berubah menjadi minyak pedas yang cukup berasa jika dikonsumsi dengan nasi putih. Banyak rendang yang disajikan di luar negeri sebenarnya lebih mirip dengan kalio atau rendang versi basah. Jika disimpan di suhu ruangan, kalio bertahan kurang dari seminggu. Kalio biasanya berwarna cokelat muda keemasan, lebih pucat daripada rendang yang lebih kering. Seperti juga rendang, isi k","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Rendang_dish_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User Hullie on nl.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Rendang_dish_closeup.jpg","views":2593,"langs":["id","jv","ko","ms"],"langNames":{"id":"Kalio","jv":"Kalio","ko":"칼리오","ms":"Kalio"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kangkung (vegetable)","name":"Kangkung (vegetable)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kangkung_(vegetable)","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":57,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"id","notFood":"a taxon"},{"title":"Kapurung","name":"Kapurung","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Kapurung","ingredients":["Sago","water spinach","shrimp paste","moringa","pindang fish (anchovies) or chicken","vegetables","spices (cayenne pepper)","lime"],"prepSummary":"Kapurung (Bahasa Tae': Pugalu) adalah salah satu makanan tradisional khas dari Sulawesi Selatan terutama di wilayah Luwu. Selain sebagai makanan tradisional, kapurung juga dikenal sebagai makanan pemersatu diaspora Luwu di tanah rantau. Kapurung bisa dikategorikan sebagai makanan berat karena kandungan karbohidrat dari tepung yang digunakan, juga protein serta gizi lainnya dari lauk pauk dan sayuran yang dihindangkan bersama kapurung.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Kapurung_Luwu.jpg/960px-Kapurung_Luwu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Si Gam","licence":"CC BY-SA 4.0","leadFile":"Kapurung_Luwu.jpg","views":2263,"langs":["fr","id","ko"],"langNames":{"fr":"Kapurung","id":"Kapurung","ko":"카푸룽"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Katemak","name":"Katemak","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Katemak","prepSummary":"Katemak adalah salah satu masakan khas Nusa Tenggara Timur yang dibuat dari daging sapi yang direbus dengan ubi, jagung dan sayuran hijau seperti daun singkong, daun pepaya dan daun labu. Bumbu yang digunakan antara lain bawang merah, bawang putih dan cabe merah. Hidangan ini disajikan hangat seperti sop. Perbedaan utama antara Katemak dan Bose (atau Jagung Bose) terletak pada pengolahan biji jagung. Pada Katemak, biji jagung direbus dengan kulit arinya yang masih menempel, sementara pada Bose, kulit arinya telah dihilangkan sehingga biji jagung tampak berwarna putih. Katemak tetap menjadi mak","views":475,"langs":["fr","id","ko","th"],"langNames":{"fr":"Katemak","id":"Katemak","ko":"카테막","th":"กาเตอมัก"},"sourceLanguage":"id"},{"title":"Kelan antep","name":"Kelan antep","country":"Indonesia","region":"Jeparanese","url":"https://en.wikipedia.org/wiki/Kelan_antep","ingredients":["Lean meat","water","garlic","red onion","red pepper","tamarind","galangal","bay leaf."],"prepSummary":"Kelan antep adalah masakan tradisional asal Jepara ini berbahan dasar daging tanpa lemak. Menu ini dapat anda sajikan sebagai pendamping sayur dan pelengkap.","course":"Main course","views":283,"langs":["id"],"langNames":{"id":"Kelan antep"},"sourceLanguage":"id"},{"title":"Kelanting","name":"Kelanting","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kelanting","prepSummary":"Lanthing atau klanthing adalah camilan semacam kerupuk yang terbuat dari adonan singkong. Camilan ini berbentuk angka delapan atau lingkaran kecil seperti cincin, yang tersedia dalam banyak rasa. Lanthing berasal dari Jawa Tengah bagian selatan.","views":185,"langs":["id","jv"],"langNames":{"id":"Lanthing","jv":"Lanthing"},"sourceLanguage":"id"},{"title":"Kemplang","name":"Kemplang","country":"Indonesia","region":"Palembang in South Sumatra","url":"https://en.wikipedia.org/wiki/Kemplang","ingredients":["Wahoo or Spanish mackerel","tapioca flour"],"prepSummary":"Kemplang commonly produced by home industries in Palembang, Bandar Lampung, and Bangka island. In Palembang, the demands of kemplang cracker usually increased during lebaran (Eid ul-Fitr) holiday.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Kerupuk_kemplang_Bandar_Lampung.JPG/960px-Kerupuk_kemplang_Bandar_Lampung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kerupuk_kemplang_Bandar_Lampung.JPG","views":2038,"langs":["ar","id","jv","ko"],"langNames":{"ar":"كيمبلانغ","id":"Kemplang","jv":"Kemplang","ko":"큼플랑"}},{"title":"Kerak telor","name":"Kerak telor","country":"Indonesia","region":"Greater Jakarta","url":"https://en.wikipedia.org/wiki/Kerak_telor","ingredients":["fried shallots"],"prepSummary":"Kerak telor is made freshly in front of customers. A small amount of glutinous rice is placed on a small wok and heated over a charcoal fire. Then, an egg (either chicken or duck","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bd/Kerak_telor_Betawi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Warta Kota","licence":"CC BY-SA 4.0","leadFile":"Kerak_telor_Betawi.jpg","views":6583,"langs":["ar","he","id","ja","jv","ko","ms","ru","th","uk","uz"],"langNames":{"ar":"كراك تلور","he":"קראק טלור","id":"Kerak telor","ja":"クラック・テロール","jv":"Kerak telor","ko":"크락 틀로르","ms":"Kerak telur","ru":"Керак-телор","th":"เกอรักเตอโลร์","uk":"Керак-телор","uz":"Kerak telor"}},{"title":"Kerisik","name":"Kerisik","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Kerisik","prepSummary":"Kerisik adalah sejenis rempah yang terbuat dari kelapa. Kelapa yang diparut atau, digongseng dan kemudiannya digiling hingga lumat. Kerisik berwarna cokelat gelap dan bisa didapatkan di pedagang rempah di pasar tradisional. Kerisik digunakan untuk beberapa masakan tradisional seperti rendang dan laksa; penggunaannya sangat populer di kalangan masyarakat Melayu di Malaysia dan Singapura. Kategori:Rempah-rempah","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Kerisik.jpg/960px-Kerisik.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AyyanD","licence":"CC BY-SA 4.0","leadFile":"Kerisik.jpg","views":4985,"langs":["ar","id","ko","ms"],"langNames":{"ar":"كيريسيك","id":"Kerisik","ko":"케리식","ms":"Kerisik"},"sourceLanguage":"id"},{"title":"Keumamah","name":"Keumamah","country":"Indonesia","region":"Acehnese","url":"https://en.wikipedia.org/wiki/Keumamah","prepSummary":"Keumamah adalah hidangan tradisional masyarakat Aceh yang dibuat dari bahan baku ikan tongkol atau ikan cakalang dan tuna. Keumamah terkenal juga dengan nama ikan kayu karena keras seperti kayu. Ikan ini diawetkan dengan beberapa proses pembuatan. Mulai dari pembersihan ikan, perebusan, pengeringan dan penyimpanan. Karena itu keumamah bisa disimpan hingga bertahun-tahun dengan syarat harus tetap dalam keadaan kering atau tidak lembap.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Keumamah.jpg/960px-Keumamah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Si Gam","licence":"CC BY-SA 4.0","leadFile":"Keumamah.jpg","views":459,"langs":["id","jv"],"langNames":{"id":"Keumamah","jv":"Keumamah"},"sourceLanguage":"id"},{"title":"Klappertaart","name":"Klappertaart","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Klappertaart","prepSummary":"Klapertar (dari ; gabungan kata klapper \"kelapa\" + taart \"kue\") dikenal sebagai kue khas Manado dengan bahan dasar kelapa, tepung terigu, susu, mentega dan telur. Resep adonan tersebut merupakan pengaruh saat zaman pendudukan Belanda di Manado. Terdapat beberapa macam cara memasak klappertaart. Bila dipanggang dan menggunakan roti, maka akan menghasilkan klappertaart dalam bentuk yang padat, bisa dipotong layaknya kue taart pada umumnya. Tetapi ada juga cara memasak yang tidak dipanggang. Ini akan menghasilkan tekstur yang lembut. Kue ini paling nikmat bila disantap dalam keadaan dingin jadi t","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Coconut_custard_klappertaart.jpg/960px-Coconut_custard_klappertaart.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mattjlc","licence":"CC BY 2.0","leadFile":"Coconut_custard_klappertaart.jpg","views":6779,"langs":["ar","el","id","jv","ko","ms","nl","th"],"langNames":{"ar":"كلابيرتارت","el":"Κλαπερτάαρτ","id":"Klapertar","jv":"Klappertaart","ko":"클라프르타르","ms":"Klappertaart","nl":"Klappertaart","th":"กลัปเปอร์ตาร์ต"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kopitiam","name":"Kopitiam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kopitiam","prepSummary":"Kopitiam atau kopi tiam adalah kedai kopi dan sarapan tradisional di Malaysia dan Singapura. Di Indonesia, kopitiam terutama ada di Kepulauan Riau, Bangka-Belitung, Pekanbaru, Bandar Lampung dan Medan. Istilah kopitiam berasal dari gabungan kata kopi (bahasa Melayu) dan kata tiàm (店) yang berarti kedai dalam bahasa Hokkien mau pun bahasa Hakka. Selain kopi, teh, Horlicks atau Milo, makanan yang disediakan beraneka ragam sajian sederhana, seperti telur rebus, dan roti bakar dengan selai srikaya. Istilah kopitiam berbeda dengan Kopitiam sebagai nama jaringan food court di Singapura.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/CoffeeShopSG.JPG/960px-CoffeeShopSG.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mailer_diablo","licence":"CC BY-SA 3.0","leadFile":"CoffeeShopSG.JPG","views":23124,"langs":["ar","es","fa","id","ja","jv","ko","ms","ta","th","zh"],"langNames":{"ar":"كوبيتيام","es":"Kopitiam","fa":"کوپی تیام","id":"Kopitiam","ja":"コピティアム","jv":"Kopi tiam","ko":"코피티암","ms":"Kopitiam","ta":"கோப்பி தியாம்","th":"โกปี๊เตี่ยม","zh":"邻里咖啡店"},"sourceLanguage":"id"},{"title":"Kue bagea","name":"Kue bagea","country":"Indonesia","region":"Eastern Indonesia","url":"https://en.wikipedia.org/wiki/Kue_bagea","prepSummary":"Bagea adalah kue tradisional khas Maluku, Maluku Utara, dan Kota Palopo, Sulawesi Selatan, Sulawesi Tenggara, Indonesia. Bagea biasanya berbentuk bulat dan warnanya cokelat pucat. Bagea adalah salah satu olahan dari sagu. Biasanya Bagea disantap dengan teh atau kopi. Di Ternate, Bagea biasanya ditambahkan dengan biji kenari. Bahan-bahan untuk membuat Bagea adalah gula halus, biji kenari yang telah dicincang, tepung sagu, minyak sayur, tepung terigu yang telah diayak, kacang tanah yang dicincang halus, kayu manis bubuk, dan cengkih bubuk.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3c/A_few_bagaes_in_a_basket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Swoodmood","licence":"CC BY-SA 4.0","leadFile":"A_few_bagaes_in_a_basket.jpg","views":813,"langs":["id","jv","ko"],"langNames":{"id":"Bagea","jv":"Kuwé bagéa","ko":"쿠에 바게아"},"sourceLanguage":"id"},{"title":"Kue gapit","name":"Kue gapit","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Kue_gapit","prepSummary":"One recipe for Kue Gapit from the Indonesian magazine Femina calls for wheat, rice flour, chicken eggs, coconut water, salt, sugar, and cinnamon. The egg is first beaten, then the cinnamon and sugar is mixed in. Once the egg has been absorbed by the mixture, the flour and salt is added, and this concoction is mixed further. After adding the coconut water, a tablespoon of the mixture is added between iron molds and grilled until it has been cooked. This is repeated until the mixture is used up. The resulting Kue are then stored for later consumption. Generally, however, tapioca is used rather than this mix of flours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Kue_gapit%2C_2015-06-16.jpg/960px-Kue_gapit%2C_2015-06-16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 4.0","leadFile":"Kue_gapit,_2015-06-16.jpg","views":1817,"langs":["ar","id","jv","ko"],"langNames":{"ar":"كوي غابيت","id":"Kue gapit","jv":"Kuwé gapit","ko":"쿠에 가핏"},"province":"Kota Cirebon","city":"Cirebon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue pastel","name":"Kue pastel","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_pastel","prepSummary":"Pastel adalah semacam pastri, makanan khas Timur Tengah yang dibuat dengan meletakkan isian di atas adonan, lalu dilipat dan ditutup rapat. Pastel dapat terasa manis atau gurih tergantung dari isian. Pastel mudah untuk dibawa, sama seperti sandwich. Camilan ini juga dapat dijadikan sebagai buah tangan. Pastri sejenis ini juga dikenali sebagai karipap di Malaysia. Pastri manis umumnya berisi buah-buahan dan dibuat dari adonan pastri tipis atau puff pastri; pastri gurih umumnya berisi daging dan sayuran dan dapat dibuat dengan berbagai macam adonan. Pastel umumnya dipanggang, tetapi dapat juga d","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Pastel_isi_sayur_daging.JPG/960px-Pastel_isi_sayur_daging.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Pastel_isi_sayur_daging.JPG","views":4992,"langs":["id","ko"],"langNames":{"id":"Pastel (makanan)","ko":"파스텔 (인도네시아 음식)"},"sourceLanguage":"id"},{"title":"Kue putu","name":"Kue putu","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Kue_putu","ingredients":["Rice flour","palm sugar","coconut"],"prepSummary":"It consists of rice flour with green pandan leaf colouring, filled with ground palm sugar. These green coconut-rice flour ingredients with palm sugar filling are filled into a bamboo tube container. Subsequently, the filled bamboo tubes are steamed in a steam cooker with small holes opening to blow the hot steam.","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Kue_putu.jpg/960px-Kue_putu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GenPI.co","licence":"CC BY-SA 4.0","leadFile":"Kue_putu.jpg","views":10757,"langs":["ar","id","jv","ms","nb"],"langNames":{"ar":"كوي بوتو","id":"Kue putu","jv":"Puthu","ms":"Putu buluh","nb":"Kue putu"},"originClaims":["Indonesia","Malaysia","Philippines"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue semprit","name":"Kue semprit","country":"Malaysia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Kue_semprit","ingredients":["Wheat flour","corn flour","custard powder","sugar","margarine"],"prepSummary":"Semprit adalah kue kering bercita rasa manis yang umum ditemui di Asia Tenggara dan terbuat dari tepung terigu, tepung jagung, bubuk custard, gula, serta margarin. Bahan-bahan ini kemudian dicampur menjadi adonan yang bertekstur lembut. Selanjutnya, adonan akan dimasukkan ke dalam alat pencetak khusus. Proses pembuatannya menggunakan alat 'spuit' yang berbentuk tabung yang terbuat dari logam atau plastik dan bekerja seperti alat suntik. Umumnya adonan dimasukkan ke dalam tabung yang dilapisi plastik, kemudian didorong dari tenaga tangan sehingga akan keluar dari corongnya dan akan berbentuk se","course":"Dessert or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Kue_semprit.jpg/960px-Kue_semprit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiwik P","licence":"CC BY 4.0","leadFile":"Kue_semprit.jpg","views":4305,"langs":["id"],"langNames":{"id":"Semprit"},"sourceLanguage":"id"},{"title":"Lemang","name":"Lemang","country":"Indonesia","region":"Indonesian snack foods","url":"https://en.wikipedia.org/wiki/Lemang","ingredients":["Glutinous rice","coconut milk"],"prepSummary":"The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Lemang_cooking.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Izzul akmal at English Wikipedia","licence":"Public domain","leadFile":"Lemang_cooking.jpg","views":9496,"langs":["ar","de","es","fr","ha","hy","id","it","jv","ko","ml","ms","or","ru","sv","ta","th","uk","zh"],"langNames":{"ar":"ليمانغ","de":"Lemang","es":"Lemang","fr":"Lemang","ha":"Lemang","hy":"Լեմանգ","id":"Lemang","it":"Lemang","jv":"Lemang","ko":"르망 (음식)","ml":"ലെമാങ്","ms":"Lemang","or":"ଲେମାଙ୍ଗ","ru":"Леманг","sv":"Lemang","ta":"லெம்மாங்","th":"เลอมัง","uk":"Леманг","zh":"馬來式竹筒飯"}},{"title":"Lontong dekem","name":"Lontong dekem","country":"Indonesia","region":"Indonesian rice","url":"https://en.wikipedia.org/wiki/Lontong_dekem","ingredients":["Nasi","Santan","Serundeng Kelapa"],"prepSummary":"Lontong Dekem adalah sebuah makanan khas dari daerah Pemalang. Sajian lontong dekem lebih cocok di santap saat sore atau malam hari karena kuah lontong dekem diracik dari berbagai macam rempah-rempah yang dapat menghangatkan badan. Lontong dekem biasa dijual di warung tenda.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Lontong_sayur.jpg/960px-Lontong_sayur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"suhakri_hsu","licence":"CC BY 2.0","leadFile":"Lontong_sayur.jpg","views":511,"langs":["id","ko"],"langNames":{"id":"Lontong dekem","ko":"론통 드큼"},"sourceLanguage":"id"},{"title":"Lumpia goreng","name":"Lumpia goreng","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Lumpia_goreng","course":"Appetizer or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Lumpia_at_Teh_Jawa%2C_Purwokerto_Station%2C_Purwokerto_2015-03-20.jpg/960px-Lumpia_at_Teh_Jawa%2C_Purwokerto_Station%2C_Purwokerto_2015-03-20.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 4.0","leadFile":"Lumpia_at_Teh_Jawa,_Purwokerto_Station,_Purwokerto_2015-03-20.jpg","views":1905,"langs":["ka"],"langNames":{"ka":"ლუმპია გორენგი"}},{"title":"Lumpia semarang","name":"Lumpia semarang","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Lumpia_semarang","ingredients":["lumpia wrapper","bamboo shoot","egg","dried shrimp","chicken meat","prawn"],"prepSummary":"Lumpia Semarang disebut juga sebagai Lunpia Semarang adalah makanan semacam rollade yang berisi rebung, telur, dan daging ayam atau udang. Cita rasa lumpia Semarang adalah perpaduan rasa antara Tionghoa dan Indonesia karena pertama kali dibuat oleh peranakan Tionghoa-Jawa yang tinggal dan menetap di Semarang, Jawa Tengah. Makanan ini mulai dijajakan dan dikenal di Semarang ketika pesta olahraga GANEFO diselenggarakan pada masa pemerintahan Presiden Soekarno.","course":"Appetizer or snack, sometimes main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/24/Loenpia_Gang_Lombok_Semarang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Suseno","licence":"CC0","leadFile":"Loenpia_Gang_Lombok_Semarang.jpg","views":4889,"langs":["id","jv","uk"],"langNames":{"id":"Lumpia Semarang","jv":"Lunpia Semarang","uk":"Семарангська лумпія"},"sourceLanguage":"id","province":"Kota Semarang","city":"Semarang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Macaroni casserole","name":"Macaroni casserole","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Macaroni_casserole","ingredients":["Macaroni","eggs","milk"],"course":"Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Soijamakaronilaatikko.JPG/960px-Soijamakaronilaatikko.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tommi Nummelin","licence":"CC BY-SA 3.0","leadFile":"Soijamakaronilaatikko.JPG","views":16210},{"title":"Macaroni schotel","name":"Macaroni schotel","country":"Indonesia","region":"Finnish","url":"https://en.wikipedia.org/wiki/Macaroni_schotel","ingredients":["Macaroni","eggs","milk"],"prepSummary":"Kaserol makaroni adalah kaserol makaroni panggang. Hidangan ini umumnya dikenal sebagai makanan pokok di masakan rumahan Eropa Utara. Ini adalah hidangan makaroni yang dimasak dan campuran telur dan susu dengan bahan tambahan seperti daging, sayuran atau ikan. Biasanya dibuat dengan keju atau remah roti yang ditaburkan di atasnya. Hidangan ini mengingatkan pada frittata, dengan perbedaan utama adalah dipanggang seluruhnya di dalam oven. Biasanya dimakan dengan saus tomat.","course":"Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Soijamakaronilaatikko.JPG/960px-Soijamakaronilaatikko.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tommi Nummelin","licence":"CC BY-SA 3.0","leadFile":"Soijamakaronilaatikko.JPG","views":1359,"langs":["ar","et","fa","fi","ha","id","jv","lt","sv","ur"],"langNames":{"ar":"طاجن المعكرونة","et":"Makaronivorm","fa":"کسرول ماکارونی","fi":"Makaronilaatikko","ha":"Kayan haɗin Macaroni","id":"Kaserol makaroni","jv":"Markuni casserole","lt":"Makaronų troškinys","sv":"Makaronipudding","ur":"میکرونی کیسرول"},"sourceLanguage":"id"},{"title":"Mandai (food)","name":"Mandai (food)","country":"Indonesia","region":"Kalimantan","url":"https://en.wikipedia.org/wiki/Mandai_(food)","ingredients":["Pith of cempedak or jackfruit"],"prepSummary":"Mandai is mainly produced from the pith of the cempedak (Artocarpus integer) fruit, usually collected as a waste product after the main flesh had been removed. Some mandai can be fermented for up to one month. The fermentation process is conducted by the lactic acid bacteria Lactiplantibacillus plantarum. As cempedak trees produce fruit seasonally twice a year, the production of Mandai provided an additional food source when the trees are not fruiting. Mandai can generally be stored for up to a year. It is found in the provinces of Central Kalimantan, South Kalimantan and East Kalimantan, where it can be found in various restaurants.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Oseng-oseng_Mandai.JPG/960px-Oseng-oseng_Mandai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"CC BY-SA 4.0","leadFile":"Oseng-oseng_Mandai.JPG","views":255,"langs":["id"],"langNames":{"id":"Mandai (hidangan)"}},{"title":"Mandi (food)","name":"Mandi (food)","country":"Indonesia","region":"Arab world","url":"https://en.wikipedia.org/wiki/Mandi_(food)","ingredients":["Nasi","dan campuran baharat"],"prepSummary":"Nasi mandi (Arab: مندي, mandī) adalah hidangan tradisional yang berasal dari selatan Jazirah Arab kemudian menyebar ke Indonesia dibawa oleh orang Hadhrami. Terdiri dari daging dan nasi dengan campuran khusus rempah-rempah. Resep nasi mandhi memiliki ciri khas warna nasi kuning dan putih yang berasal dari penggunaan rempah kuning bernama safron, rempah asal Timur Tengah. Dimasak di lubang bawah tanah. Masakan ini sangat populer dan umum di sebagian besar wilayah Jazirah Arab dan dianggap sebagai hidangan pokok bagi banyak daerah, juga di Mesir, Levant, Turki, dan Indonesia.","course":"Lunch or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Mandi_pit_from_inside.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Donpapa","licence":"CC BY-SA 4.0","leadFile":"Mandi_pit_from_inside.jpg","views":84055,"langs":["ar","bn","cs","el","es","fa","ha","he","id","jv","kn","ko","ml","ta","tr","ur","uz"],"langNames":{"ar":"مندي","bn":"মান্দি","cs":"Mandi","el":"Μαντί (φαγητό)","es":"Mandi (comida)","fa":"مندی (غذا)","ha":"Mandi (abinci)","he":"מנדי (מאכל)","id":"Nasi mandi","jv":"Sega mandhi","kn":"ಮಂದಿ","ko":"만디","ml":"മന്തി","ta":"மந்தி","tr":"Mandi","ur":"مندی (خوراک)","uz":"Mandi"},"sourceLanguage":"id"},{"title":"Maraq (dish)","name":"Maraq (dish)","country":"Indonesia","region":"Arabian Peninsula","url":"https://en.wikipedia.org/wiki/Maraq_(dish)","ingredients":["Lamb","chicken","seafood","water","spices"],"prepSummary":"An everyday, home cooked meal, the process of cooking maraq would usually begin by boiling some meat with some spices and the broth with sautéed onions, garlic, ginger, and vegetables. After the meat is tender and cooked, it is served on a bed of rice. The resulting maraq broth would be poured on top of the rice or served in a bowl on the side.","course":"Lunch or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Maraq.jpg/960px-Maraq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abu Isa","licence":"CC BY 4.0","leadFile":"Maraq.jpg","views":5032,"langs":["ar","fa","fr","ha","ig","ko"],"langNames":{"ar":"مرق (طبق)","fa":"مرق (خوراک)","fr":"Maraq","ha":"Maraq (abinci)","ig":"Maraq (nri)","ko":"마라끄"}},{"title":"Mendoan","name":"Mendoan","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Mendoan","ingredients":["Tempeh","Tofu"],"prepSummary":"Mendoan (měndoan), Mendoan Banyumas, atau Tempe Mendoan merupakan makanan tradisional khas Kabupaten Banyumas berupa irisan tempe tipis yang dilapisi adonan tepung berbumbu, kemudian digoreng hingga setengah matang. Makanan ini terbuat dari tempe yang dibaluri tepung dan daun bawang lalu dimasak setengah matang. Kata mendoan sendiri berasal dari bahasa Jawa, yaitu mendo yang berarti setengah matang atau lembek. Secara budaya, mendoan tumbuh dan berkembang di wilayah Banyumas, meskipun kuliner ini juga dikenal di beberapa daerah sekitarnya, seperti Banjarnegara, Purbalingga, Cilacap, dan Kebume","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Mendoan.jpg/960px-Mendoan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hersy ardianty a","licence":"CC BY-SA 4.0","leadFile":"Mendoan.jpg","views":3718,"langs":["id","jv","ms"],"langNames":{"id":"Mendoan","jv":"Mendhoan","ms":"Mendoan"},"sourceLanguage":"id","province":"Kabupaten Banyumas","city":"Banyumas","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie ikan","name":"Mie ikan","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Mie_ikan","ingredients":["Noodles","fish"],"course":"Hot","views":175},{"title":"Nasi jinggo","name":"Nasi jinggo","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Nasi_jinggo","prepSummary":"Nasi jinggo (berasal dari ) adalah makanan siap saji khas Bali yang dikemasan daun pisang dengan porsi kecil. Sebelum krismon tahun 1997, nasi jenggo dijual per porsi seharga Rp1500,- (dalam bahasa Hokkien, cheng-gō͘ \"seribu lima ratus\"). Kini, harga satu porsi nasi jenggo adalah sekitar Rp7000,- sampai Rp10.000,-. Karena porsi nasi jenggo sangat sedikit, pembeli biasanya membeli nasi jinggo sebanyak beberapa bungkus agar dapat kenyang. Selain dijual di jalan, kini nasi jinggo menjadi sajian alternatif untuk berbagai upacara religius seperti ngaben, perayaan ulang tahun, dan rapat.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Nasi_jinggo.jpg/960px-Nasi_jinggo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Okkisafire","licence":"CC BY-SA 4.0","leadFile":"Nasi_jinggo.jpg","views":2713,"langs":["ar","id","jv","ms"],"langNames":{"ar":"ناسي جينغغو","id":"Nasi jinggo","jv":"Sega Jenggo","ms":"Nasi jinggo"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Orem-orem","name":"Orem-orem","country":"Indonesia","region":"Malang City (East Java)","url":"https://en.wikipedia.org/wiki/Orem-orem","ingredients":["tempeh fried","chicken","thick coconut milk sauce","ketupat sliced","bean sprouts"],"prepSummary":"Orem-orem adalah masakan kuliner Jawa dari Kota Malang yang berbahan dasar irisan tempe goreng, ayam, dan dimasak bersama kuah santan kental. Penyajiannya adalah dengan ketupat iris yang diberi tauge, tempe dan disiram kuah sayur kuah santan. Rasa kuah orem-orem mirip seperti sayur lodeh dengan rasa sedikit pedas, dan bisa ditambah kecap manis dan sambal sesuai selera. Masakan ini adalah khas dari Kota Malang, Jawa Timur. Makanan ini terbilang cukup ramah dikantong dengan harga yang dibanderol seporsi Rp 8.000- Rp 12.000.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Orem-orem.jpg/960px-Orem-orem.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiwik P","licence":"CC BY-SA 4.0","leadFile":"Orem-orem.jpg","views":276,"langs":["id"],"langNames":{"id":"Orem-orem"},"sourceLanguage":"id"},{"title":"Pandanus conoideus","name":"Pandanus conoideus","country":"Indonesia","region":"Papua New Guinean","url":"https://en.wikipedia.org/wiki/Pandanus_conoideus","prepSummary":"Buah Merah adalah sejenis buah tradisional dari Pulau Papua. Khususnya masyarakat Wamena, Papua Pegunungan, buah ini disebut kuansu. Nama ilmiahnya Pandanus Conoideus karena tanaman ini termasuk tanaman keluarga pandan-pandanan dengan pohon menyerupai pandan, tetapi tinggi tanaman dapat mencapai 16 meter dengan tinggi batang bebas cabang sendiri setinggi 5–8 m yang diperkokoh akar-akar tunjang pada batang sebelah bawah. Kultivar buah berbentuk lonjong dengan kuncup tertutup daun buah. Buah Merah sendiri panjang buahnya mencapai 55 cm, diameter 10–15 cm, dan bobot 2–3 kg. Warnany","photo":"https://upload.wikimedia.org/wikipedia/commons/8/89/Red_Fruit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paul from Working and living in Jayapura (Papua Province) and Jakarta, Indonesia","licence":"CC BY 2.0","leadFile":"Red_Fruit.jpg","views":9815,"langs":["ar","de","fr","id","jv","ko","ms","pl","ru","sv","tr","vi"],"langNames":{"ar":"كاذي شبه مخروطي","de":"Pandanus conoideus","fr":"Pandanus conoideus","id":"Buah merah papua","jv":"Woh abang","ko":"부아메라","ms":"Pokok Pandan Buah Merah","pl":"Pandan górski","ru":"Pandanus conoideus","sv":"Pandanus conoideus","tr":"Pandanus conoideus","vi":"Pandanus conoideus"},"sourceLanguage":"id","notFood":"a taxon"},{"title":"Pekasam","name":"Pekasam","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Pekasam","prepSummary":"In Indonesia, pekasam as fish preservation method is quite widely distributed, especially in Sumatra, Kalimantan (Indonesian Borneo), and some parts of Java. The process of making fish pekasam or pickled fish takes more than a month. Initially, the fish meat used for the fish stock was preserved in the terracotta jar, mixed with salt, sugar and rice. The type of fish used in Cirebon pekasam is sailfish.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Iwak_Pakasam_Basanga.JPG/960px-Iwak_Pakasam_Basanga.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"CC BY-SA 4.0","leadFile":"Iwak_Pakasam_Basanga.JPG","views":3545,"langs":["ar","az","id","jv","ko","ms","uk"],"langNames":{"ar":"بيكاسام","az":"Pekasam","id":"Pekasam","jv":"Pekasam","ko":"페카삼","ms":"Pekasam","uk":"Пекасам"}},{"title":"Pentol","name":"Pentol","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Pentol","prepSummary":"Pentol (, disebut juga dengan cembul atau pênyol) adalah sebutan untuk jajanan tradisional serupa seperti bakso yang memiliki kandungan dagingnya lebih sedikit, terkadang pentol hanya terbuat dari tepung kanji (panganan serupa yang terbuat hanya dari tepung kanji biasanya disebut cilok). Pentol banyak dijual oleh pedagang kaki lima atau pedagang keliling lainnya, pentol jarang dijual di warung atau tempat makan lainnya, para pedagang pentol banyak dijumpai di kawasan sekolah, pabrik, kantor, universitas, dan tempat tempat keramaian. Pentol banyak dijumpai di Jawa Timur, Jawa Tengah, Yogyakarta","views":1853,"langs":["id","jv"],"langNames":{"id":"Pentol","jv":"Pentol"},"sourceLanguage":"id"},{"title":"Perkedel","name":"Perkedel","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Perkedel","ingredients":["Batter (wheat flour","corn starch","egg)","chili pepper","corn","carrot","seasoning"],"prepSummary":"Perkedel atau bergedel adalah makanan khas Indonesia yang terbuat dari kentang yang telah digoreng atau direbus sebelum dilumatkan, lalu dicampur dengan daging cincang, irisan daun bawang serta daun seledri dan bumbu, dibentuk bulat-bulat gepeng, dicelupkan ke dalam telur ayam yang telah dikocok lalu digoreng. Kentang yang direbus lebih sulit untuk dilekatkan karena kandungan air yang lebih banyak. Sehingga mayoritas pembuatan perkedel dengan perlakuan penggorengan terlebih dahulu pada kentang yang akan digunakan. Selain terbuat dari kentang, ada pula perkedel yang terbuat dari ubi jalar, sing","course":"Hot or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Perkedel_kentang_tanpa_daging.JPG/960px-Perkedel_kentang_tanpa_daging.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Perkedel_kentang_tanpa_daging.JPG","views":16737,"langs":["ar","es","fr","id","jv","ka","ko","ms","my","ru","tl","uk"],"langNames":{"ar":"بيركيديل","es":"Perkedel","fr":"Perkedel","id":"Perkedel","jv":"Bergedèl","ka":"პერკედელი","ko":"프르크델","ms":"Bergedel","my":"ပါကယ်ဒယ်","ru":"Перкедел","tl":"Perkedel","uk":"Перкедел"},"sourceLanguage":"id"},{"title":"Pindang","name":"Pindang","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Pindang","ingredients":["salt-boiled fish","i.e. fish cooked in salt","spices including tamarind juice","garlic","shallot","ginger","turmeric","lemongrass"],"prepSummary":"The term pindang refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin, Pindang is regarded as one of fish preservation method through boiling with salt addition. Although the method is used in other parts of the world, it is only of major commercial significance in Southeast Asia. The shelf life of the products varies from one or two days to several months. Compared to salted fish, pindang uses less salt, thus the taste is not as salty as salted fish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Pindang_Patin_Palembang_2.jpg/960px-Pindang_Patin_Palembang_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Pindang_Patin_Palembang_2.jpg","views":6165,"langs":["ar","fr","id","jv","ms","pa"],"langNames":{"ar":"بيندانغ","fr":"Pindang","id":"Pindang","jv":"Pindhang","ms":"Pindang","pa":"ਪਿੰਡਾਂਗ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pineapple tart","name":"Pineapple tart","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Pineapple_tart","ingredients":["Pastry (butter","egg yolk","corn starch)","pineapple jam"],"prepSummary":"Nastar merupakan jenis kue kering yang terbuat dari adonan tepung terigu, mentega, dan telur yang diisi dengan selai nanas, cokelat, maupun rasa lainnya. Asal katanya dari bahasa Belanda ananas dan taart. Bentuk kue ini bulat-bulat dengan diameter sekitar 2 cm. Selain berbentuk bulat, kue nastar juga sudah memliki berbagai macam bentuk seperti bentuk daun, labu, ketupat, gulung, dan bentuk landak. Biasanya bagian atas nastar dihias dengan potongan kecil kismis atau cengkih. Selain itu, sekarang nastar juga dibuat dengan selai buah lain, misalnya stroberi, cokelat, bluberi, dan lain-lain.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Tat_nanas_%28Pineapple_tart%29_20230425_084201.jpg/960px-Tat_nanas_%28Pineapple_tart%29_20230425_084201.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Tat_nanas_(Pineapple_tart)_20230425_084201.jpg","views":14340,"langs":["ar","id","jv","ms","zh"],"langNames":{"ar":"تارت الأناناس","id":"Nastar","jv":"Nastar","ms":"Tat nanas","zh":"黃梨餅"},"sourceLanguage":"id"},{"title":"Piper cubeba","name":"Piper cubeba","country":"Indonesia","region":"Medieval","url":"https://en.wikipedia.org/wiki/Piper_cubeba","prepSummary":"Kemukus (Piper cubeba), atau lada berekor adalah tanaman dalam genus Piper, yang dibudidayakan untuk diambil buah dan minyak atsirinya. Tanaman ini sebagian besar tumbuh di Jawa dan Sumatra, sehingga kadang-kadang disebut lada Jawa. Buahnya dipanen sebelum matang, lalu dikeringkan dengan hati-hati. Kemukus komersial terdiri dari buah beri kering, yang penampilannya mirip dengan lada hitam, namun memiliki tangkai yang menempel – \"ekor\" pada sebutan \"lada berekor\". Perikarp keringnya berkerut, dan warnanya berkisar dari cokelat keabu-abuan hingga hitam. Bijinya keras, berwarna putih, dan b","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Piper_cubeba_muda.jpg/960px-Piper_cubeba_muda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kembangraps","licence":"CC BY-SA 3.0","leadFile":"Piper_cubeba_muda.jpg","views":26132,"langs":["ar","bn","ca","de","es","fi","fr","ha","hi","id","ig","it","ja","jv","kk","ko","ku","my","nl","pl","pt","ru","sr","sv","ta","tr","uk","ur","vi","zh"],"langNames":{"ar":"كبابة","bn":"কাবাবচিনি","ca":"Piper cubeba","de":"Kubeben-Pfeffer","es":"Piper cubeba","fi":"Jaavanpippuri","fr":"Cubèbe","ha":"Piper cubeba","hi":"कबाबचीनी","id":"Kemukus","ig":"Piper cubeba","it":"Piper cubeba","ja":"ヒッチョウカ","jv":"Kemukus","kk":"Кубеба","ko":"큐베브","ku":"Kubêba","my":"ကရဝေးသီး","nl":"Piper cubeba","pl":"Pieprz kubeba","pt":"Piper cubeba","ru":"Перец кубеба","sr":"Piper cubeba","sv":"Kubeberpeppar","ta":"வால்மிளகு","tr":"Piper cubeba","uk":"Перець кубеба","ur":"کباب چینی","vi":"Tiêu thất","zh":"荜澄茄"},"sourceLanguage":"id","notFood":"a taxon"},{"title":"Rica-rica","name":"Rica-rica","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Rica-rica","ingredients":["Chicken","meat","or seafood in hot"],"prepSummary":"Rica-Rica atau terkadang hanya disebut rica adalah jenis bumbu pedas yang ditemukan di masakan Manado dari Provinsi Sulawesi Utara, Indonesia. Rica-rica banyak menggunakan potongan cabai, cabai rawit, bawang putih, jahe, garam, dan tomat. Semua bahan-bahan tersebut dimasak dengan minyak kelapa dan dicampur dengan daun jeruk, serai, dan air jeruk nipis. Sejarahnya sampai bisa masuk dan terkenal di Jawa sepertinya bumbu ini mula-mula diperkenalkan pada zaman penjajahan Hindia Belanda oleh para prajurit KNIL asal Manado yang banyak berdinas di pulau Jawa. Dan dalam perkembangannya di Jawa masakan","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Sambal_rica.JPG/960px-Sambal_rica.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Sambal_rica.JPG","views":4759,"langs":["ar","id","jv","pt","ru"],"langNames":{"ar":"ريكا-ريكا","id":"Rica-rica","jv":"Sambel rica-rica","pt":"Rica-rica","ru":"Рича-рича"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rissole","name":"Rissole","country":"Indonesia","region":"Australian","url":"https://en.wikipedia.org/wiki/Rissole","ingredients":["Pastry or breadcrumbs","sweet or savory filling"],"prepSummary":"Risoles, atau biasa disebut risol, adalah pastri berisi daging, biasanya daging cincang, dan sayuran yang dibungkus dadar, dan digoreng setelah dilapisi tepung panir dan kocokan telur ayam. Hidangan ini juga dapat dipanggang di dalam oven, dan disajikan sebagai hors-d'oeuvre atau entrée ringan. Risoles berukuran kecil dapat dipakai sebagai hiasan untuk hidangan dari potongan besar daging unggas atau daging sapi. Risoles dapat dimakan dengan menambahkan saus kacang encer, sambal botol, atau cabai rawit.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Risole1.JPG/960px-Risole1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PD-self","licence":"Public domain","leadFile":"Risole1.JPG","views":57253,"langs":["ar","ca","cy","es","et","fr","hy","id","jv","pt","ru","uk"],"langNames":{"ar":"ريسول","ca":"Rissoles","cy":"Risol","es":"Rissole","et":"Rissool","fr":"Rissoles","hy":"Ռիսոլե","id":"Risoles","jv":"Risoles","pt":"Rissole","ru":"Рисоль","uk":"Рісоля"},"sourceLanguage":"id"},{"title":"Saltah","name":"Saltah","country":"Indonesia","region":"Yemen","url":"https://en.wikipedia.org/wiki/Saltah","ingredients":["Maraq","fenugreek","sahawiq (chillies","tomatoes","garlic","herbs)"],"prepSummary":"El saltah es uno de los platos más populares de la cocina yemení y es uno de los más apreciados como almuerzo. Se elabora a base de carne de cordero, pollo, o vaca; es un estofado que se acompaña de otros ingredientes como arroz, huevo revuelto, patatas, hulbah (una salsa elaborada con fenogreco), fríjoles, carne picada y una salsa denominada sahawqa. Se suele comer con un pan plano denominado malooga. Se tiene la creencia de que el saltah es originario de Saná y su historia se retrocede a cientos de años atrás cuando fue introducido por los otomanos de Yemen en ese tiempo. Sin embargo las","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Saltah.jpg/960px-Saltah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rania al-Bahara","licence":"CC BY-SA 4.0","leadFile":"Saltah.jpg","views":16407,"langs":["ar","bn","es","fa","fr","he","ja","jv","ko","ms","pt","th","tr","uk"],"langNames":{"ar":"سلتة","bn":"সালতা","es":"Saltah","fa":"سلته","fr":"Saltah","he":"סלטה (מאכל)","ja":"サルタ (イエメン料理)","jv":"Saltah","ko":"살타 (음식)","ms":"Saltah","pt":"Saltah","th":"ซัลตะฮ์","tr":"Saltah","uk":"Салта"},"sourceLanguage":"es"},{"title":"Sate tuna","name":"Sate tuna","country":"Indonesia","region":"Gorontalo","url":"https://en.wikipedia.org/wiki/Sate_tuna","ingredients":["skipjack tuna"],"prepSummary":"Sate tuna (disebut juga Sate Gorontalo atau Sate tuna Gorontalo) merupakan sebuah varian sate yang khas dan berasal dari Gorontalo, Sulawesi, Indonesia. Selain di Gorontalo, sate tuna juga sudah sangat populer disajikan di berbagai rumah makan di Sulawesi Utara, Sulawesi Tengah hingga Jakarta. Masakan ini dipopulerkan oleh masyarakat Gorontalo perantauan yang rindu akan masakan kampung halaman. Sate ini berbeda dari sajian sate pada umumnya karena tidak menggunakan daging ayam, daging sapi, daging kambing ataupun jeroan. Sate Gorontalo memakai bahan daging ikan tuna pilihan yang empuk dan sega","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Nasi_Kuning_dan_Ungkep_Ayam.jpg/960px-Nasi_Kuning_dan_Ungkep_Ayam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RahmadHimawan Photography","licence":"CC BY-SA 4.0","leadFile":"Nasi_Kuning_dan_Ungkep_Ayam.jpg","views":299,"langs":["id"],"langNames":{"id":"Sate tuna"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Se'i","name":"Se'i","country":"Indonesia","region":"Rote Island","url":"https://en.wikipedia.org/wiki/Se'i","ingredients":["Pork or beef"],"prepSummary":"Seʼi atau daging seʼi adalah hidangan daging asap yang berasal dari Provinsi Nusa Tenggara Timur. Dalam bahasa Rote, “seʼi” artinya daging yang disayat dalam ukuran kecil memanjang, lalu diasapi dengan bara api hingga matang. Hidangan ini terbuat dari daging yang dimasak dengan cara dipanaskan menggunakan asap panas yang berasal dari kayu bakar.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Se%27i_Babi_2.JPG/960px-Se%27i_Babi_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Se'i_Babi_2.JPG","views":3650,"langs":["ar","fr","id","jv","ms","th"],"langNames":{"ar":"سي إي","fr":"Se'i","id":"Seʼi","jv":"Sè'i","ms":"Se'i","th":"เซอี"},"sourceLanguage":"id"},{"title":"Sri Owen","name":"Sri Owen","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Sri_Owen","prepSummary":"Sri Owen (31 Maret 1935 – 4 Oktober 2025) adalah penulis buku resep masakan Indonesia berbahasa Inggris yang pertama dan seorang guru masak. Saat ini dia sudah menulis 15 buku dan meraih sejumlah penghargaan. Buku pertamanya The Home Book Of Indonesia Cookery diterbitkan Faber pada 1976, yang berisi resep-resep keluarga yang diturunkan dari neneknya dan dicatat dengan rapi oleh ibunya. Kini Sri Owen tinggal di kawasan Wimbledon, London, Inggris.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Sri_Owen.JPG/960px-Sri_Owen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Navaro","licence":"CC BY-SA 3.0","leadFile":"Sri_Owen.JPG","views":4040,"langs":["ar","id","ko"],"langNames":{"ar":"سري أوين","id":"Sri Owen","ko":"스리 오웬"},"sourceLanguage":"id","notFood":"a person"},{"title":"Sumpia","name":"Sumpia","country":"Indonesia","region":"the Netherlands","url":"https://en.wikipedia.org/wiki/Sumpia","ingredients":["lumpia wrapper","beef or prawn floss","coriander","lemon leaf","garlic","shallot"],"prepSummary":"Sumpia adalah sebuah jenis lumpia tradisional Indonesia khas Ciamis, Jawa Barat, dengan bentuk yang lebih kecil dan lebih kering. Diameternya nyaris berukuran sama dengan jari manusia. Seperti jenis lumpia Indonesia lainnya, sumpia terbuat dari abon sapi atau udang sebagai isian dalam lapisan lumpia, dibumbui dengan ketumbar, daun lemon, bawang putih dan bawang merah. Di Indonesia, isian paling umum untuk sumpia adalah ebi atau udang rebon.","course":"Appetizer or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Sumpia%2C_Groningen_%282019%29_01.jpg/960px-Sumpia%2C_Groningen_%282019%29_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Donald Trung Quoc Don (Chữ Hán: 徵國單) - Wikimedia Commons - © CC BY-SA 4.0 International.(Want to use this image?)Original publication 📤: --Donald Trung 『徵國單』 (No Fake News 💬) (WikiProject Numismatics 💴) (Articles 📚) 23:49, 7 December 2019 (UTC)","licence":"CC BY-SA 4.0","leadFile":"Sumpia,_Groningen_(2019)_01.jpg","views":1102,"langs":["id"],"langNames":{"id":"Sumpia"},"sourceLanguage":"id"},{"title":"Telur pindang","name":"Telur pindang","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Telur_pindang","ingredients":["Eggs boiled in salt","soy sauce","shallot skins","teak leaves"],"prepSummary":"Telur Pindang adalah sejenis masakan Tionghoa, yaitu olahan telur yang direbus menggunakan tanaman herbal tertentu sehingga memiliki rasa, aroma, dan kenampakan yang khas. Di daerah asalnya, telur pindang dijual sebagai makanan ringan, di mana telur yang masih setengah matang diretakkan kemudian direbus kembali di dalam teh dan bumbu-bumbu. Masakan ini biasanya dijual oleh pedagang kaki lima atau pasar malam di kota-kota yang dihuni komunitas China di seluruh dunia. Meskipun berasal dari China dan secara tradisional dihubungkan dengan masakan Tionghoa, resep-resep lain yang mirip serta variasi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Telur_pindang.JPG/960px-Telur_pindang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Telur_pindang.JPG","views":5727,"langs":["ar","fr","id","ja","jv"],"langNames":{"ar":"بيض بندانغ","fr":"Telur pindang","id":"Telur pindang","ja":"テロール・ピンダン","jv":"Endhog pindang"},"sourceLanguage":"id"},{"title":"Tempoyak","name":"Tempoyak","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Tempoyak","ingredients":["Durian"],"prepSummary":"Tempoyak adalah jenis makanan khas etnis Melayu di pulau Sumatra dan Kalimantan. Makanan ini terbuat dari durian yang sudah melalui proses fermentasi. Makanan ini biasanya dikonsumsi sebagai lauk yang dicampur dengan sambal saat menyantap nasi. Cita rasa tempoyak adalah asam karena terjadinya proses fermentasi daging buah durian. Selain itu, tempoyak juga bisa dijadikan bumbu masakan. Tempoyak dikenal di Indonesia, terutama di pulau Sumatra dan Kalimantan. Jambi, terkenal dengan tempoyak campuran ikan patin dan ikan baung dibuat gulai tempoyak, sambal tempoyak dan brengkes tempoyak. Daerah Sum","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/YosriBelacanTempoyakDekat.jpg/960px-YosriBelacanTempoyakDekat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosri at ms.wikipedia","licence":"GFDL","leadFile":"YosriBelacanTempoyakDekat.jpg","views":10787,"langs":["ar","az","id","jv","ms"],"langNames":{"ar":"تمبويك","az":"Tempoyak","id":"Tempoyak","jv":"Tempoyak","ms":"Tempoyak"},"sourceLanguage":"id"},{"title":"Tharid","name":"Tharid","country":"Indonesia","region":"Mecca","url":"https://en.wikipedia.org/wiki/Tharid","ingredients":["Bread","vegetable or meat broth"],"prepSummary":"Tsarid (bahasa Arab:, juga dikenal sebagai tagrib atau tasrib) adalah hidangan khas Arab yang biasanya terdiri dari daging ayam, daging kambing atau daging sapi yang dimasak dalam kuah kental yang pedas. Kemudian diperkaya dengan roti barley atau roti pipih (sering kali disebut \"khubz\"). Hidangan ini menyerupai semacam semur, di mana roti berfungsi menyerap kuah gurih yang kental, menciptakan kombinasi sempurna antara tekstur lembut dan rasa yang kuat. Ini adalah hidangan umum Umat Islam di berbagai Negara Islam saat di bulan Ramadan.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Tharid._%28cropped%29.JPG/960px-Tharid._%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Tharid._(cropped).JPG","views":19433,"langs":["ar","de","el","es","fr","ha","hy","id","it","jv","ru","te","tr","uk"],"langNames":{"ar":"ثريد","de":"Tharid","el":"Θάριντ","es":"Tharid","fr":"Tharid","ha":"Tharid","hy":"Սարիդ","id":"Tsarid","it":"Tharid","jv":"Tharid","ru":"Сарид","te":"తరీద్","tr":"Tharid","uk":"Тарід"},"sourceLanguage":"id"},{"title":"Ting-ting jahe","name":"Ting-ting jahe","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Ting-ting_jahe","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/HK_food_Made_in_Indonesia_%E8%96%91%E7%B3%96_Ginger_Candy_5-2013_Product_of_Ting_Ting_Jahe_SINA.jpg/960px-HK_food_Made_in_Indonesia_%E8%96%91%E7%B3%96_Ginger_Candy_5-2013_Product_of_Ting_Ting_Jahe_SINA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Monteda18","licence":"CC BY-SA 3.0","leadFile":"HK_food_Made_in_Indonesia_薑糖_Ginger_Candy_5-2013_Product_of_Ting_Ting_Jahe_SINA.jpg","views":2972},{"title":"Tinorangsak","name":"Tinorangsak","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Tinorangsak","ingredients":["Pork","other meat","chicken","or seafood in hot","spicy spice mixture"],"prepSummary":"Tinorangsak atau tinoransak adalah sebuah jenis hidangan daging hangat dan pedas yang memakai bumbu campuran rempah-rempah yang ditemukan dalam masakan Manado dari Sulawesi Utara, Indonesia. Daging paling umum yang dipakai dalam tinorangsak adalah daging babi. Untuk versi halalnya, jenis daging lainnya seperti sapi, ayam atau makanan laut juga dipakai. Campuran rempah-rempahnya meliputi lada, bawang merah atau bawang putih, kunyit, daun jeruk nipis, serai, perasan jeruk nipis, minyak goreng dan garam. Secara tradisional, tinorangsak dimasak dalam batang bambu. Potongan daging dan rempah-rempah","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Babi_Tinorangsak_Manado.jpg/960px-Babi_Tinorangsak_Manado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Babi_Tinorangsak_Manado.jpg","views":1383,"langs":["id","jv","ko"],"langNames":{"id":"Tinorangsak","jv":"Tinorangsak","ko":"티노랑삭"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Udang balado","name":"Udang balado","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Udang_balado","ingredients":["Shrimp (peeled or unpeeled) in hot"],"prepSummary":"Sambal udang ( atau ) adalah makanan yang disajikan panas dan berasa pedas yang dapat ditemukan di masakan Indonesia. Makanan ini terbuat dari udang, baik dikupas atau tidak dikupas, ditumis dengan pedas dengan sedikit minyak goreng.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Udang_balado_masakan_Padang.jpg/960px-Udang_balado_masakan_Padang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Udang_balado_masakan_Padang.jpg","views":2377,"langs":["ar","ha","id","jv"],"langNames":{"ar":"روبيان بالادو","ha":"Udang ballad","id":"Sambal goreng udang","jv":"Urang balado"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Woku","name":"Woku","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Woku","ingredients":["Chicken or seafood in hot","spicy spice mixture"],"prepSummary":"Woku consists of a ground spice paste made primarily of red ginger, turmeric, candlenut, and red chili pepper, mixed with chopped shallot, scallion, tomato, lemon or citrus leaf, and turmeric leaf, lemon basil leaf, and bruised lemongrass. The dish uses either chicken or fish that is briefly marinated in salt and lime juice before the spice paste is cooked in coconut oil.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Kakap_Woku.JPG/960px-Kakap_Woku.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Kakap_Woku.JPG","views":3477,"langs":["ar","id","jv"],"langNames":{"ar":"ووكو (طعام)","id":"Woku","jv":"Woku"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Zanthoxylum acanthopodium","name":"Zanthoxylum acanthopodium","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Zanthoxylum_acanthopodium","prepSummary":"Andaliman, tuba atau itir-itir (Latin: Zanthoxylum acanthopodium DC) adalah tumbuhan dengan buah berbentuk bulat dan bergerombol yang biasa digunakan sebagai bumbu masak khas Batak dan Asia. Khasiatnya yang mampu menghilangkan bau amis pada ikan mentah menjadikan andaliman sebagai bumbu andalan dalam masakan khas Batak seperti arsik dan saksang. Andaliman memiliki aroma jeruk yang lembut tetapi cukup pedas sehingga meninggalkan sensasi kelu atau mati rasa di lidah, meskipun tidak sepedas cabai atau lada. Rasa kelu di lidah ini disebabkan adanya kandungan hydroxy-alpha-sanshool pada rempah ters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Zanthoxylum_acanthopodium_var._timbor_-_Kunming_Botanical_Garden_-_DSC03185.JPG/960px-Zanthoxylum_acanthopodium_var._timbor_-_Kunming_Botanical_Garden_-_DSC03185.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"Public domain","leadFile":"Zanthoxylum_acanthopodium_var._timbor_-_Kunming_Botanical_Garden_-_DSC03185.JPG","views":6627,"langs":["ar","de","es","fr","hr","id","jv","ms","sv","vi","zh"],"langNames":{"ar":"زانثوكسيلوم أكانثوبوديوم","de":"Zanthoxylum acanthopodium","es":"Zanthoxylum acanthopodium","fr":"Zanthoxylum acanthopodium","hr":"Zanthoxylum acanthopodium","id":"Andaliman","jv":"Andaliman","ms":"Andaliman","sv":"Zanthoxylum acanthopodium","vi":"Sẻn","zh":"刺花椒"},"sourceLanguage":"id","notFood":"a taxon"},{"title":"Zhug","name":"Zhug","country":"Indonesia","region":"Yemen","url":"https://en.wikipedia.org/wiki/Zhug","ingredients":["Hot peppers","garlic","coriander"],"prepSummary":"Zhug is made from fresh red or green hot peppers (like bird's eye chilies or, less traditionally, jalapeños) seasoned with coriander, garlic, salt, black cumin (optional) and parsley, and then mixed with olive oil. Some also add lemon juice, Yemenis sometimes add Pulicaria jaubertii.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Zkhoug_vert.jpg/960px-Zkhoug_vert.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacrepan","licence":"CC BY-SA 4.0","leadFile":"Zkhoug_vert.jpg","views":44681,"langs":["ar","cy","de","es","fa","fr","he","id","it","ja","jv","ko","nl","pt","ru","tr","uk","uz","zh"],"langNames":{"ar":"سحاوق","cy":"Schwg","de":"S-chug (Sauce)","es":"Sjug","fa":"ژوگ","fr":"Zkhoug","he":"זחוק","id":"Skhug","it":"Skhug","ja":"スクッグ","jv":"Zhug","ko":"사하위끄","nl":"Zhug","pt":"Skhug","ru":"Схуг","tr":"Zhug","uk":"Схуг","uz":"Sxug","zh":"苏胡克"}},{"title":"Indo cuisine","name":"Indo cuisine","country":"Indonesia","region":"Indonesian fusion","url":"https://en.wikipedia.org/wiki/Indo_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/1/11/Rijsttafel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jan Willem van Wessel from Rotterdam, Netherlands","licence":"CC BY 2.0","leadFile":"Rijsttafel.jpg","views":6509,"langs":["ar","bn","id","jv"],"langNames":{"ar":"المأكولات الإندونيسية الهولندية","bn":"ইন্দো রান্না","id":"Hidangan Indo","jv":"Olahan Indo"}},{"title":"Padang cuisine","name":"Padang cuisine","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Padang_cuisine","prepSummary":"Hidangan Minang atau lebih dikenal dengan istilah masakan Padang adalah nama yang digunakan untuk menyebut segala jenis masakan yang berasal dari kawasan Minangkabau, provinsi Sumatera Barat, Indonesia. Semua jenis masakan ini lebih populer dengan sebutan masakan Padang. Meskipun sesungguhnya berbagai resep masakan Sumatera Barat mayoritas tidak berasal dari kota Padang, misalnya kota Bukittinggi, Solok, Padang Pariaman, Payakumbuh, dan sebagainya juga dikenal memiliki tradisi kuliner yang kaya. Rumah makan Padang atau rumah makan urang awak adalah sebutan untuk usaha rumah makan yang khusus m","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Nasi_Kapau.JPG/960px-Nasi_Kapau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Kapau.JPG","views":15478,"langs":["ar","ca","de","fa","fr","hi","id","ja","jv","ms","pl","ru","sr","uk"],"langNames":{"ar":"مطبخ بادانج","ca":"Gastronomia de Padang","de":"Padang-Küche","fa":"آشپزی پادانگ","fr":"Cuisine de Padang","hi":"पदांग व्यंजन","id":"Masakan Minang","ja":"パダン料理","jv":"Dhaharan Padang","ms":"Masakan Padang","pl":"Kuchnia Padang","ru":"Падангская кухня","sr":"Паданшка кухиња","uk":"Паданзька кухня"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi gurih","name":"Nasi gurih","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Nasi_gurih","ingredients":["Rice cooked in coconut milk","spices with various side dishes"],"prepSummary":"Nasi gurih is made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Nasi_Gurih_Khas_Medan.jpg/960px-Nasi_Gurih_Khas_Medan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lim Natee","licence":"CC BY-SA 4.0","leadFile":"Nasi_Gurih_Khas_Medan.jpg","views":2395,"langs":["id","jv","ko","ms","th"],"langNames":{"id":"Nasi gurih","jv":"Sega gurih","ko":"나시 구리","ms":"Nasi gurih","th":"นาซีกูริฮ์"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ie bu peudah","name":"Ie bu peudah","country":"Indonesia","region":"[[Aceh Besar Regency","url":"https://en.wikipedia.org/wiki/Ie_bu_peudah","ingredients":["Rice","mung bean","corn","various spices"],"prepSummary":"Ie bu peudah adalah makanan khas Aceh yang berbentuk bubur, tekstur lembut dengan rasa sedikit pedas namun terdapat rasa manis, asin serta memiliki aroma yang sangat unik yang bahan nya terdiri dari berbagai jenis biji-bijian seperti beras, kacang hijau, jagung dan juga berbagai rempah yang memperkuat rasa dan kekhasannya seperti daun tahe peuha, daun nekuet, daun teumpheung dan daun saga. Ie bu peudah sering di buat disaat bulan Ramadhan dan acara adat tertentu.","course":"Main","views":139,"langs":["hi","id"],"langNames":{"hi":"मसालेदार दलिया","id":"Ie bu peudah"},"sourceLanguage":"id"},{"title":"Meuseukat","name":"Meuseukat","country":"Indonesia","region":"Indonesian","url":"https://en.wikipedia.org/wiki/Meuseukat","prepSummary":"Meuseukat adalah Penganan khas Aceh sejenis dodol dikarenakan tekstur yang lembut dan rasanya manis. Rasa manis ini didapat dari buah nanas yang digunakan dalam pembuatannya sehingga kue ini disebut juga dodol nanas. Warna kue ini adalaha putih karena hanya menggunakan tepung terigu tanpa pewarna makanan. Adapun warnanya yang kuning dikarenakan buah nanas yang digunakan sebagai campuran.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Meuseukat.JPG/960px-Meuseukat.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Si Gam","licence":"CC BY-SA 3.0","leadFile":"Meuseukat.JPG","views":727,"langs":["id","jv","ms"],"langNames":{"id":"Meuseukat","jv":"Meuseukat","ms":"Meuseukat"},"sourceLanguage":"id"},{"title":"Mie aceh","name":"Mie aceh","country":"Indonesia","region":"Aceh","url":"https://en.wikipedia.org/wiki/Mie_aceh","ingredients":["Noodles","fish)","curry-like spices","celery","scallion","shallot"],"prepSummary":"Mi aceh adalah masakan mi pedas khas Aceh di Indonesia. Mi kuning tebal dengan irisan daging sapi, daging kambing atau makanan laut (udang dan cumi) disajikan dalam sup sejenis kari yang gurih dan pedas. Mi aceh biasanya ditaburi dengan bawang goreng dan disajikan bersama emping, potongan bawang merah, mentimun, dan jeruk nipis. Mi aceh biasanya disajikan dalam tiga bentuk yaitu mi kuah, mi goreng basah, dan mi goreng kering.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Mie_Aceh_with_beef.jpg/960px-Mie_Aceh_with_beef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yasmina Haryono","licence":"CC BY-SA 2.0","leadFile":"Mie_Aceh_with_beef.jpg","views":5883,"langs":["ar","fr","id","jv","ko","ms"],"langNames":{"ar":"مي آتشيه","fr":"Mie Aceh","id":"Mi aceh","jv":"Mi Acèh","ko":"미 아체","ms":"Mi aceh"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie caluk","name":"Mie caluk","country":"Indonesia","region":"Aceh","url":"https://en.wikipedia.org/wiki/Mie_caluk","ingredients":["Noodle","soy sauce","chicken meat"],"prepSummary":"Mi caluk adalah makanan khas Aceh yang sering dijumpai pada pasar tradisional dan kawasan penjualan kuliner di wilayah Pidie dan Pidie Jaya. Sebagaimana namanya, Mi caluk merupakan makanan berbahan dasar utama mie yang disajikan dengan siraman kuah kental saus cabai berbumbu kacang serta sedikit potongan sayur, irisan mentimun dan kerupuk. Penyajian mi caluk sedikit mirip dengan makanan spageti. Setiap porsi mi caluk tidak terlalu banyak isinya, sehingga lebih tepat dijadikan makanan selingan. Demikian sederhananya makanan ini sehingga para penjual mi caluk sering kali ditemui menjajakan dagan","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Mie_Caluek_Grong_Grong_-_%D9%85%D9%8A_%DA%86%D8%A7%D9%84%D9%88%D9%82_%DD%A2%D8%B1%D9%88%DA%A0%D9%A2.jpg/960px-Mie_Caluek_Grong_Grong_-_%D9%85%D9%8A_%DA%86%D8%A7%D9%84%D9%88%D9%82_%DD%A2%D8%B1%D9%88%DA%A0%D9%A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iqbalhafidh","licence":"CC BY-SA 4.0","leadFile":"Mie_Caluek_Grong_Grong_-_مي_چالوق_ݢروڠ٢.jpg","views":882,"langs":["id","jv","ko","ms"],"langNames":{"id":"Mi caluk","jv":"Mi caluk","ko":"미 찰룩","ms":"Mi caluk"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Timphan","name":"Timphan","country":"Indonesia","region":"Aceh","url":"https://en.wikipedia.org/wiki/Timphan","ingredients":["Steamed rice flour ground banana","coconut milk","filled with sweet coconut jam","wrapped inside banana leaf"],"prepSummary":"Timphan adalah penganan kecil sejenis lepat yang berasal dari Aceh. Bahan untuk membuat timphan terdiri dari tepung beras, pisang, dan santan. Semua bahan ini kemudian diaduk-aduk sampai kenyal. Lalu dibuat memanjang dan di dalamnya diisi dengan serikaya atau kelapa parut yang dicampur dengan gula. Kemudian adonan ini dibungkus dengan daun pisang dan dikukus (rebus tanpa direndam air) selama satu jam. Timphan umumnya disajikan dalam acara-acara formal sebagai kudapan, seperti dalam pesta pernikahan dan hari-hari besar Islam.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Timphan_Asoe_Kaya.jpg/960px-Timphan_Asoe_Kaya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Si Gam","licence":"CC BY-SA 4.0","leadFile":"Timphan_Asoe_Kaya.jpg","views":1382,"langs":["id","jv","ko","ms"],"langNames":{"id":"Timphan","jv":"Timphan","ko":"팀판","ms":"Timphan"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Venison","name":"Venison","country":"Indonesia","region":"Acehnese","url":"https://en.wikipedia.org/wiki/Venison","prepSummary":"Daging rusa adalah daging binatang buruan, terutama dari hewan sejenis rusa. Daging rusa merujuk pada bagian dari hewan ini yang dapat dikonsumsi, termasuk daging merahnya dan organ dalam hewan tersebut. Bagian hewan daging rusa dapat terbagi menurut potongan tertentu, layaknya daging sapi atau babi, contohnya seperti daging bakar (roast), sirloin, dan rusuk.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Venison_Steaks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin from Netherlands","licence":"CC BY-SA 2.0","leadFile":"Venison_Steaks.jpg","views":135911,"langs":["ar","es","eu","fa","fr","he","id","it","ja","jv","ko","pa","pt","ru","sr","tr","uk","vi","zh"],"langNames":{"ar":"لحم الأيل","es":"Carne de venado","eu":"Orein-okela","fa":"گوشت گوزن","fr":"Venaison","he":"בשר צבי","id":"Daging rusa","it":"Carne di cervo","ja":"鹿肉","jv":"Daging rusa","ko":"사슴고기","pa":"ਵੈਨਿਸਨ","pt":"Carne de caça","ru":"Оленина","sr":"Месо дивљачи","tr":"Geyik eti","uk":"Оленина","vi":"Thịt nai","zh":"鹿肉"},"sourceLanguage":"id"},{"title":"Arabic coffee","name":"Arabic coffee","country":"Indonesia","region":"Mokha","url":"https://en.wikipedia.org/wiki/Arabic_coffee","ingredients":["ground coffee","water","cardamom"],"prepSummary":"adalah kopi yang diseduh dari biji kopi arabika. Mayoritas negara di kawasan Timur Tengah mengembangkan metode yang berbeda untuk menyeduh dan menyajikan kopi. Beberapa menambahkan rempah-rempah seperti kapulaga, jahe, serai, cengkih, kayu manis, dan bahan lainnya. Sebagian yang lain banyak pula yang menyajikan seduhan kopi dengan atau tanpa gula. Selain sebagai tanaman, kopi arab erat kaitannya dengan budaya dan tradisi masyarakat Timur Tengah dan Arab.","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/A_dallah_a_traditional_Arabic_coffee_pot_with_cups_and_coffee_beans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Canbel","licence":"CC BY-SA 4.0","leadFile":"A_dallah_a_traditional_Arabic_coffee_pot_with_cups_and_coffee_beans.jpg","views":80557,"langs":["ar","de","es","eu","fa","fr","he","hy","id","it","ja","jv","ko","lt","ms","nb","pl","pt","ro","sl","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"قهوة عربية","de":"Arabischer Kaffee","es":"Café árabe","eu":"Arabiar kafe","fa":"قهوه عربی","fr":"Café arabe","he":"קפה ערבי","hy":"Արաբական սուրճ","id":"Kopi arab","it":"Caffè arabo","ja":"カフワ・アラビーヤ","jv":"Kopi Arab","ko":"아랍 커피","lt":"Arabiška kava","ms":"Kopi Arab","nb":"Arabisk kaffe","pl":"Kawa po arabsku","pt":"Café árabe","ro":"Cafeaua arăbească tradițională","sl":"Arabska kava","sr":"Арапска кафа","sv":"Gahwa","th":"กาแฟอาหรับ","tr":"Arap kahvesi","uk":"Кава по-арабськи","uz":"Arab qahvasi","vi":"Cà phê Ả Rập","zh":"阿拉伯咖啡"},"sourceLanguage":"id"},{"title":"Ka'ak","name":"Ka'ak","country":"Indonesia","region":"Middle East","url":"https://en.wikipedia.org/wiki/Ka'ak","ingredients":["Wheat flour","vegetable oil","eggs","sugar","black cumin or sesame seeds","egg yolk","water","salt"],"prepSummary":"Kue kaak (Arab: كعك, ka'ak) atau kahqa adalah kata Arab untuk \"kue\", dan dapat merujuk pada beberapa jenis kue panggang yang diproduksi di dunia Arab dan Timur Dekat. Kue ini telah populer di Indonesia. Di Indonesia, kue ini merujuk pada kue hasil akulturasi budaya Arab-Indonesia yang komposisinya terdiri atas tepung dan rempah-rempah.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Arabkaak.jpg/960px-Arabkaak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nsaum75","licence":"CC BY-SA 3.0","leadFile":"Arabkaak.jpg","views":32899,"langs":["ar","bg","el","es","fa","fr","id","ig","it","ja","jv","ko","pl","tr"],"langNames":{"ar":"كعك (مخبوز)","bg":"Ка'ак","el":"Κάακ","es":"Kaʿak","fa":"کعک","fr":"Ka‘ak","id":"Kue kaak","ig":"Ka'ak","it":"Kaʿak","ja":"カアク","jv":"Ka'ak","ko":"카아크","pl":"Ka’ak","tr":"Kahke"},"sourceLanguage":"id"},{"title":"Nasi kebuli","name":"Nasi kebuli","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Nasi_kebuli","ingredients":["Rice with minyak samin (ghee) spiced","served with chicken or goat meat"],"prepSummary":"Nasi kebuli is made by cooking rice soaked in goat meat broth with milk or coconut milk instead of water. The goat meat is later cooked and mixed with sauteed spice mixture in a clarified butter (often with ghee, locally known as minyak samin). The spice mixture is made from ground garlic, shallot, ginger, black pepper, clove, coriander, caraway, cardamom, cinnamon, nutmeg, salt, and ghee. Then the goat meat, spices and sliced tomatoes are boiled together with half cooked rice in milk until completely cooked.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Nasi_Kebuli.jpg/960px-Nasi_Kebuli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fhikri Latifi","licence":"CC0","leadFile":"Nasi_Kebuli.jpg","views":8825,"langs":["ar","fr","id","jv","ms","th"],"langNames":{"ar":"ناسي كيبولي","fr":"Nasi kebuli","id":"Nasi kebuli","jv":"Sega kebuli","ms":"Nasi kebuli","th":"นาซีเกอบูลี"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Betutu","name":"Betutu","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Betutu","ingredients":["Roasted chicken or duck in spices"],"prepSummary":"Ayam Betutu adalah makanan tradisional khas Bali yang terbuat dari ayam atau bebek utuh yang berisi bumbu, kemudian dipanggang dengan bara sekam. Ayam betutu merupakan jenis lauk pauk yang dibuat dari daging ayam yang telah dibersihkan, kemudian dibalurkan bumbu khas Bali yang dikenal dengan \"base genep\" di seluruh permukaan daging ayam dan sebagian lagi dimasukkan ke dalam rongga abdomennya. Daging ayam yang telah dibumbui kemudian direbus atau langsung dibakar hingga menghasilkan aroma yang khas. Aroma yang muncul disebabkan karena adanya pemanasan yang menyebabkan air dan lemak daging ikut ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Bebek_Betutu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The man from Gianyar","licence":"CC BY-SA 4.0","leadFile":"Bebek_Betutu.jpg","views":11799,"langs":["ar","id","jv","ko","ms"],"langNames":{"ar":"بيتوتو","id":"Ayam betutu","jv":"Pitik betutu","ko":"브투투","ms":"Betutu"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lawar (food)","name":"Lawar (food)","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Lawar_(food)","ingredients":["Various vegetables","coconut with herbs","spices"],"prepSummary":"Lawar adalah masakan berupa campuran sayur-sayuran dan daging cincang yang dibumbui secara merata yang berasal dari Bali, Indonesia. Makanan ini lazim disajikan dalam rumah tangga di Bali atau dijual secara luas di rumah-rumah makan dengan sebutan Lawar Bali. Lawar dibuat dari daging rebus yang dicincang, sayuran, sejumlah bumbu-bumbu seperti kunyit, kemiri, bawang merah, bawang putih, dan kelapa. Kadang-kadang di beberapa jenis lawar diberikan unsur yang dapat menambah rasa dari lawar itu yaitu darah dari daging itu sendiri. Darah tersebut dicampurkan dengan bumbu-bumbu tertentu sehingga mena","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Lawar_babi_guling.jpg/960px-Lawar_babi_guling.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ybs from Jakarta, Indonesia","licence":"CC BY 2.0","leadFile":"Lawar_babi_guling.jpg","views":6110,"langs":["es","id","ja","jv","ko","ms","th"],"langNames":{"es":"Lawar","id":"Lawar","ja":"ラワール","jv":"Lawar","ko":"라와르","ms":"Lawar (makanan)","th":"ลาวาร์"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Milk pie","name":"Milk pie","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Milk_pie","ingredients":["Pastry crust","egg custard"],"prepSummary":"Pai susu atau pastei susu adalah sebuah hidangan penutup tradisional Indonesia yang terbuat dari kue pastri yang diisi dengan kustar telur serta susu kental manis. Pastri tersebut sangat datar dengan isian hanya terdiri dari satu lapisan kustar yang sangat tipis. Asal pastri tersebut berasal dari Bali. Pai susu memiliki bentuk yang mirip dengan pastel de nata dari Portugal.","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Pie_Susu_Top_View.jpg/960px-Pie_Susu_Top_View.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joseagush","licence":"CC BY-SA 4.0","leadFile":"Pie_Susu_Top_View.jpg","views":6077,"langs":["ar","id","jv","ko"],"langNames":{"ar":"فطيرة الحليب","id":"Pai susu","jv":"Pai susu","ko":"파이 수수"},"sourceLanguage":"id"},{"title":"Naughty Nuri's","name":"Naughty Nuri's","country":"Indonesia","region":"Balinese","url":"https://en.wikipedia.org/wiki/Naughty_Nuri's","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG/960px-Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG","views":2560},{"title":"Tipat cantok","name":"Tipat cantok","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Tipat_cantok","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Tipat_Cantok_3.jpg/960px-Tipat_Cantok_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Tipat_Cantok_3.jpg","views":3006,"langs":["id","jv","ko"],"langNames":{"id":"Tipat cantok","jv":"Tipat cantok","ko":"티팟 찬톡"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue bingka","name":"Kue bingka","country":"Indonesia","region":"South Kalimantan","url":"https://en.wikipedia.org/wiki/Kue_bingka","prepSummary":"Bingka adalah kue yang menjadi ciri khas Suku Banjar, Kalimantan Selatan. Bingka memiliki cita rasa yang manis, legit dan lembut. Bingka merupakan salah satu kue yang digunakan dalam tradisi suku Banjar untuk menyajikan 41 jenis kue untuk acara-acara istimewa seperti pernikahan ataupun selamatan. Meskipun dapat ditemukan sepanjang tahun, bingka menjadi primadona pada bulan Ramadan karena dianggap cocok menjadi hidangan untuk berbuka puasa. Bingka dibuat dari bahan-bahan sebagai berikut: tepung terigu, telur, santan, gula pasir, dan garam. Sebagai kelaziman, bingka dipanggang dengan cetakan ber","course":"Dinner and dessert (on breakfast and iftar)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Bingka_kantang_halus.jpg/960px-Bingka_kantang_halus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"Attribution","leadFile":"Bingka_kantang_halus.jpg","views":3136,"langs":["id","jv","ko"],"langNames":{"id":"Bingka","jv":"Kuwé bingka","ko":"쿠에 빙카"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pundut Nasi","name":"Pundut Nasi","country":"Indonesia","region":"Indonesian rice","url":"https://en.wikipedia.org/wiki/Pundut_Nasi","ingredients":["Rice","grated coconut","brown sugar","coconut milk","banana leaf"],"prepSummary":"Pundut nasi adalah makanan tradisional di Kalimantan Selatan yang terbuat dari beras yang dikukus dan disajikan bersama santan dan juga kuah merah. Pundut dalam bahasa Banjar adalah 'bungkus', hal ini karena makanan ini dibungkus menggunakan daun pisang. Makanan ini bisa dijumpai di pasar tradisional ataupun warung makan di pinggir jalan. Pundut nasi memiliki rasa khas yang berasal dari lemak santan, telur bebek yang ditambahkan dan aroma dari daun pisang, serta dari sambal merah yang pedas. Makanan ini sering kali dikonsumsi saat sarapan dan disantap dengan tambahan lauk telur itik (bebek), i","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Pundut_Nasi_001.jpg/960px-Pundut_Nasi_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tim WikiPuluran - WikiBanua","licence":"CC BY-SA 4.0","leadFile":"Pundut_Nasi_001.jpg","views":509,"langs":["id","ko"],"langNames":{"id":"Pundut nasi","ko":"푼둣 나시"},"sourceLanguage":"id"},{"title":"Arsik","name":"Arsik","country":"Indonesia","region":"North Sumatra","url":"https://en.wikipedia.org/wiki/Arsik","ingredients":["Fish in spices"],"prepSummary":"Arsik (Surat Batak: ) adalah salah satu hidangan khas masyarakat Batak atau yang disebut juga dengke na niarsik, yang memiliki arti ikan (dengke) yang dimasak hingga kering. Kata \"arsik\" berasal dari cara memasak hidangan ini yaitu \"mangarsik\" yang berarti hidangan ikan disiram-siram atau diguyur selama proses memasak. Masakan ini adalah simbol karunia bagi masyarakat Batak dan akan dihidangkan saat acara adat seperti pernikahan dan kelahiran. Hidangan ini disajikan dengan harapan agar orang yang menerima hidangan ini dapat memiliki hati dan perilaku yang bersih. Masakan ini dikenal pula sebag","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Arsik_Ikan_Mas_2.jpg/960px-Arsik_Ikan_Mas_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Arsik_Ikan_Mas_2.jpg","views":3772,"langs":["id","jv","ko","ms"],"langNames":{"id":"Arsik","jv":"Arsik","ko":"아르식","ms":"Arsik"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cimpa","name":"Cimpa","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Cimpa","prepSummary":"Cimpa adalah makanan penting dalam acara-acara adat Karo yang dibuat dari beras ketan merah atau putih. Di dalam beras ketan merah dimasukkan gula merah atau gula aren yang telah dicampur dengan kelapa parut. Cimpa biasanya dibungkus dengan daun pisang. Cimpa biasanya dimasak dengan dikukus. Cimpa biasanya dihadirkan saat berlangsungnya acara pesta adat pernikahan, kerja tahun atau merdang merdem, dan kematian. Jika dalam salah satu acara adat tersebut tidak dihadirkan cimpa, maka acara adat tersebut dianggap kurang dan tidak sempurna. Pada awalnya, cimpa dihadirkan hanya pada saat acara kerja","views":300,"langs":["id","jv","ms"],"langNames":{"id":"Cimpa","jv":"Cimpa","ms":"Cimpa"},"sourceLanguage":"id"},{"title":"Dali ni horbo","name":"Dali ni horbo","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Dali_ni_horbo","prepSummary":"Dali ni Horbo atau Bagot ni horbo adalah air susu kerbau yang diolah secara tradisional dan merupakan makanan khas Batak Toba dari daerah Tapanuli.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/DALI_NI_HORBO%2C_KEJU_KHAS_SUKU_BATAK_1-5_screenshot.png/960px-DALI_NI_HORBO%2C_KEJU_KHAS_SUKU_BATAK_1-5_screenshot.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Televisi https://www.youtube.com/c/EfarinaTelevisi%7CEfarina Televisi","licence":"CC BY 3.0","leadFile":"DALI_NI_HORBO,_KEJU_KHAS_SUKU_BATAK_1-5_screenshot.png","views":1013,"langs":["id","jv","ms"],"langNames":{"id":"Dali ni horbo","jv":"Dali Ni Horbo","ms":"Dali ni Horbo"},"sourceLanguage":"id"},{"title":"Daun ubi tumbuk","name":"Daun ubi tumbuk","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Daun_ubi_tumbuk","ingredients":["cassava leaves","pounded","seasoned with spice mixture of ginger","galangal","candlenut","garlic","lemongrass","along with coconut milk"],"prepSummary":"Daun ubi tumbuk adalah hidangan sayuran yang terbuat dari daun singkong yang ditumbuk. Secara tradisional daun singkong ini ditumbuk dengan menggunakan lesung dan alu batu atau cobek dan ulekan, meskipun demikian, cara lain dengan mengiris dan mencincangnya tipis-tipis, atau menggunakan alat blender atau pemroses makanan juga dapat dilakukan. Hidangan ini dapat di temukan dalam berbagai tradisi kuliner di Nusantara, dari Masakan Padang, Batak dan suku Karo di Sumatra; Masakan Dayak di Kalimantan; serta Manado dan Bugis di Sulawesi.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Sayur_Daun_Ubi_Tumbuk_Batak_1.JPG/960px-Sayur_Daun_Ubi_Tumbuk_Batak_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Sayur_Daun_Ubi_Tumbuk_Batak_1.JPG","views":2876,"langs":["de","id","jv","ko","th"],"langNames":{"de":"Daun ubi tumbuk","id":"Daun ubi tumbuk","jv":"Godhong pohung tumbuk","ko":"다운 우비 툼북","th":"เดาน์อูบีตุมบุก"},"sourceLanguage":"id"},{"title":"Dengke mas naniura","name":"Dengke mas naniura","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Dengke_mas_naniura","prepSummary":"Dengke mas naniura adalah hidangan tradisional masyarakat Batak Toba. Dahulu, masakan naniura dikhususkan untuk raja saja, tetapi karena rasanya yang enak, semua orang-orang Batak ingin menyantap dan membuatnya. Dengke naniura awalnya menggunakan ihan atau semah yang merupakan salah satu ikan endemik Danau Toba. Namun, dikarenakan ihan mulai susah dijumpai, digantikan dengan ikan-ikan lain. Ikan yang sering dijadikan naniura saat ini adalah ikan mas. Hidangan ini dikenal sebagai dengan makanan yang tidak dimasak, direbus, digoreng, atau tanpa menggunakan api. Naniura dalam bahasa Batak berarti","views":506,"langs":["id","jv","ms"],"langNames":{"id":"Dengke mas naniura","jv":"Dengke Mas na Niura","ms":"Dengke Mas na Niura"},"sourceLanguage":"id"},{"title":"Itak gurgur","name":"Itak gurgur","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Itak_gurgur","prepSummary":"Itak Gurgur adalah makanan tradisional khas Batak yang pada umumnya digunakan pada acara adat Batak tertentu. Ia mempunyai persamaan dengan makanan Tamil, Kozhukkatta Itak gurgur dibuat dengan bahan yang sama dengan lampet, yaitu beras yang telah dihaluskan secara tradisional yang kemudian disebut itak. Rasa yang dihasilkan juga hampir sama dengan lapet, yaitu manis dan gurih. Namun cara membuat itak gurgur berbeda dengan cara membuat lampet. Itak gurgur dibuat dengan cara yang sangat sederhana, yaitu dengan mengadon itak, kelapa muda yang telah diparut, gula pasir, dan sedikit air panas. Set","photo":"https://upload.wikimedia.org/wikipedia/commons/7/74/Itakgurgur.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Christina Pehlivanova","licence":"CC0","leadFile":"Itakgurgur.png","views":476,"langs":["id","ko","ms"],"langNames":{"id":"Itak gurgur","ko":"이탁 구르구르","ms":"Itak gurgur"},"sourceLanguage":"id"},{"title":"Kidu","name":"Kidu","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Kidu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Rhynchophorus_vulneratus_imported_from_iNaturalist_photo_56333226_on_10_November_2020.jpg/960px-Rhynchophorus_vulneratus_imported_from_iNaturalist_photo_56333226_on_10_November_2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"(c) defd, some rights reserved (CC BY)","licence":"CC BY 4.0","leadFile":"Rhynchophorus_vulneratus_imported_from_iNaturalist_photo_56333226_on_10_November_2020.jpg","views":269,"langs":["zh"],"langNames":{"zh":"亚棕象甲"},"notFood":"a taxon"},{"title":"Lampet","name":"Lampet","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Lampet","prepSummary":"This cake is usually shaped like a pyramid and wrapped in banana leaves. The cooking process is not complicated. It starts with rice flour and grated coconut that is not too old. These are mixed together. Following that, grated palm sugar and water is added, turning it into a dough. After flattening the dough it is wrapped in banana leaves and steamed until cooked.","views":2272,"langs":["id","ms"],"langNames":{"id":"Lampet","ms":"Kuih lampet"}},{"title":"Manuk napinadar","name":"Manuk napinadar","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Manuk_napinadar","prepSummary":"Manuk Napinadar atau Ayam Napinadar adalah masakan khas Batak yang biasanya dihidangkan pada pesta adat tertentu, biasanya disajikan saat seseorang sedang mengalami sukacita seperti kelahiran anak, pernikahan, dan saat seseorang akan berangkat merantau. Bagi masyarakat Batak, ayam napinadar memiliki filosofi yaitu sebagai sarana untuk memanjatkan doa dan dapat memberikan semangat dan berkat. Dengan memberikan hidangan ini ke seseorang maka harapannya seseorang tersebut dapat mendapatkan kesehatan dan berkat yang melimpah.","views":637,"langs":["id","ms"],"langNames":{"id":"Manuk napinadar","ms":"Manuk napinadar"},"sourceLanguage":"id"},{"title":"Mie gomak","name":"Mie gomak","country":"Indonesia","region":"North Sumatra","url":"https://en.wikipedia.org/wiki/Mie_gomak","ingredients":["Thick noodles","coconut milk","andaliman","chayote","egg","scallion","shallot"],"prepSummary":"The thick noodle is made from wheat and formed similarly to spaghetti, which in dried form is stiff and solid. It is called mie lidi (stick noodles), because it is similar to lidi or sticks broom made from the midrib of the coconut palm frond. Boiled noodles are usually prepared separately, while the spicy soup is poured and heated prior to serving. Mie gomak is usually topped with hard-boiled egg. Mie gomak is commonly served in kuah or in spicy soup. However, a variant might cook the dish further and use less liquid, thus creating a mie gomak goreng or fried gomak noodle variant.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Mie_Gomak_2.jpg/960px-Mie_Gomak_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Mie_Gomak_2.jpg","views":2290,"langs":["id","jv","ko","ms"],"langNames":{"id":"Mi gomak","jv":"Mi gomak","ko":"미 고막","ms":"Mi gomak"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Natinombur","name":"Natinombur","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Natinombur","prepSummary":"Natinombur adalah makanan khas Batak, Sumatera Utara yang berbahan dasar ikan mas atau mujair. Hidangan ini biasanya disajikan dalam acara keluarga. Pengertian tombur adalah membasahi atau mengairi sehingga hidangan ikan adalah ikan yang dilumuri dengan bumbu.","views":151,"langs":["id"],"langNames":{"id":"Natinombur"},"sourceLanguage":"id"},{"title":"Ombusombus","name":"Ombusombus","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Ombusombus","prepSummary":"Ombus ombus merupakan salah satu penganan khas masyarakat Batak yang terbuat dari tepung beras, tepung ketan, dan kelapa parut yang diberi gula merah di tengahnya. Ombus ombus merupakan salah satu jenis lampet. Nama \"ombus ombus\" berasal dari bahasa Batak Toba, yang artinya \"tiup-tiup\", merujuk pada cara memakannya yang harus ditiup terlebih dahulu karena sering disajikan pada saat masih panas. Penganan ini populer di daerah Siborongborong, Tapanuli Utara.","views":883,"langs":["id","ko","ms"],"langNames":{"id":"Ombus ombus","ko":"옴부스 옴부스","ms":"Ombusombus"},"sourceLanguage":"id"},{"title":"Pagit-pagit","name":"Pagit-pagit","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Pagit-pagit","prepSummary":"Pagit-pagit adalah makanan khas Suku Karo di Sumatera Utara, Indonesia. Bahan utama makanan ini adalah isi perut (rumput yang separuh dicerna) rusa, kambing, sapi, atau kerbau sebelum mengalami proses pemamahbiakan selanjutnya. Bahan tersebut kemudian dimasak bersama rempah-rempah, santan, takokak, dan daun tapioka atau daging sebagai kuahnya.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Terites_pagit-pagit_kolomdesa.jpg/960px-Terites_pagit-pagit_kolomdesa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Instagram.com/Kemahen_art","licence":"CC BY-SA 4.0","leadFile":"Terites_pagit-pagit_kolomdesa.jpg","views":1306,"langs":["id","ms"],"langNames":{"id":"Pagit-pagit","ms":"Terites"},"sourceLanguage":"id"},{"title":"Pohulpohul","name":"Pohulpohul","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Pohulpohul","views":400,"langs":["id","ms"],"langNames":{"id":"Pohul pohul","ms":"Pohulpohul"}},{"title":"Saksang","name":"Saksang","country":"Indonesia","region":"North Sumatra","url":"https://en.wikipedia.org/wiki/Saksang","ingredients":["Minced pork or dog meat stewed in blood"],"prepSummary":"Sangsang (dibaca: saksang) adalah masakan khas masyarakat Batak yang terbuat dari daging babi, daging anjing, Rempah yang termasuk dalam bumbu saksang antara lain; jeruk purut dan daun salam, ketumbar, bawang merah, bawang putih, cabai, merica, serai, jahe, lengkuas, kunyit, dan andaliman. Meskipun hidangan sangsang dikenal secara meluas oleh berbagai puak Batak, sangsang sering dikaitkan secara spesifik sebagai hidangan tradisional Batak Toba. Sangsang merupakan salah satu hidangan yang kerap dihidangkan dalam upacara adat Batak. Sangsang, bersama dengan panggang, arsik, dan daun ubi tumbuk,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Saksang_2.JPG/960px-Saksang_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Saksang_2.JPG","views":5109,"langs":["ar","fr","id","jv","ko","ms","pt","ru"],"langNames":{"ar":"ساكسانغ","fr":"Saksang","id":"Sangsang","jv":"Saksang","ko":"삭상","ms":"Saksang","pt":"Saksang","ru":"Саксанг"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sasagun","name":"Sasagun","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Sasagun","prepSummary":"Sasagun adalah makanan ringan tradisional khas batak. Makanan ini dibuat dari tepung beras yang digongseng dengan kelapa dan dicampur dengan gula merah/aren. Soal rasa bisa dicampur dengan nenas atau durian, kacang atau sesuai dengan selera.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Sasagun.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Christina Pehlivanova","licence":"CC0","leadFile":"Sasagun.png","views":612,"langs":["id","ko","ms"],"langNames":{"id":"Sasagun","ko":"사사군","ms":"Sasagun"},"sourceLanguage":"id"},{"title":"Tipatipa","name":"Tipatipa","country":"Indonesia","region":"Batak","url":"https://en.wikipedia.org/wiki/Tipatipa","prepSummary":"Tipa tipa adalah makanan ringan khas Batak yang berasal dari Porsea, Toba Samosir, Sumatera Utara. Bentuknya agak keras dan berasal dari beras atau padi muda yang dipilih khusus untuk membuat tipatipa. Makanan ringan ini juga dikenal dengan nama emping padi atau sereal khas orang Batak. Tipatipa dulunya dibat ketika menjelang musim panen yang dimaksudkan untuk menandai musim panen tiba dan juga sebagai bentuk rasa syukur atas rezeki yang diberikan Tuhan. Selain itu juga sebagai camilan atau makanan ringan untuk petani ketika memanen padi di sawah. Saat ini Tipatipa menjadi salah satu industri","views":493,"langs":["id","ms"],"langNames":{"id":"Tipa tipa","ms":"Tipatipa"},"sourceLanguage":"id"},{"title":"Beer in Indonesia","name":"Beer in Indonesia","country":"Indonesia","region":"Indonesian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/A_beer_assortment_in_Bali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ryan McFarland from Petersburg, AK","licence":"CC BY 2.0","leadFile":"A_beer_assortment_in_Bali.jpg","views":6087,"langs":["fa","id","ja","ms"],"langNames":{"fa":"آبجو در اندونزی","id":"Bir di Indonesia","ja":"インドネシアのビール","ms":"Bir di Indonesia"}},{"title":"Anker Beer","name":"Anker Beer","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Anker_Beer","prepSummary":"Anker adalah merek bir yang diproduksi oleh PT Delta Djakarta Tbk. Anker dibuat dari hasil fermentasi biji bunga matahari yang telah melewati proses germinasi (barley malt) dengan tambahan hops untuk rasa dan aroma. Merek minuman ini pertama kali diperkenalkan sejak tahun 1932.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/Bir-Anker-Indonesia.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lofor","licence":"CC BY 3.0","leadFile":"Bir-Anker-Indonesia.JPG","views":3826,"langs":["id","nl"],"langNames":{"id":"Anker","nl":"Anker (bier)"},"sourceLanguage":"id"},{"title":"Bali Hai Beer","name":"Bali Hai Beer","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Bali_Hai_Beer","prepSummary":"Bali Hai Brewery Indonesia adalah sebuah perusahaan peracik merek bir di Indonesia yang berdiri sejak tahun 1975. Di Indonesia, Perusahaan ini memasarkan empat jenis varian bir, yaitu Bali Hai Premium, Draft Beer, El Diablo Original, dan Panther Black. Nama Bali Hai diinspirasi oleh nama sebuah pulau dalam film musikal South Pacific yang rilis pada tahun 1958. Kantor pusat Bali Hai Brewery Indonesia terletak di Jalan Laksamana RE Martadinata, Ruko Permata Ancol Blok F No.6 Jakarta Utara 14420, Indonesia. Saat ini, Bali Hai Brewery Indonesia sudah memasarkan produk mereka di total 20 negara ter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Bali_Hai_Premium.jpg/960px-Bali_Hai_Premium.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Redysatria","licence":"CC BY-SA 4.0","leadFile":"Bali_Hai_Premium.jpg","views":5118,"langs":["id"],"langNames":{"id":"Bir Bali Hai"},"sourceLanguage":"id"},{"title":"Bintang Beer","name":"Bintang Beer","country":"Indonesia","region":"Indonesian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bintang_Beer","prepSummary":"Bir Bintang adalah merek bir produksi Multi Bintang Indonesia, anak perusahaan Heineken International di Indonesia. Bir Bintang dikenal di beberapa negara seperti Belanda dan Jepang sebagai bir Indonesia. Beraroma malt dan hop, bir ini tergolong bir pilsener (bir putih) dengan kadar alkohol di bawah 5%. Rasa bir ini sering dibandingkan dengan rasa bir Heineken. Multi Bintang Indonesia juga membuat minuman merek Green Sands dengan aroma bir rasa apel dan jeruk limau. Sejak tahun 2002, Green Sands diklaim sebagai minuman bebas alkohol. Selain Greens Sands, produk minuman rasa malt lainnya diberi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Bintang_Beer_by_the_Beach.jpg/960px-Bintang_Beer_by_the_Beach.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 3.0","leadFile":"Bintang_Beer_by_the_Beach.jpg","views":45988,"langs":["ca","fr","id","it","ja","ko","nl","sv"],"langNames":{"ca":"Bintang","fr":"Bintang","id":"Bir Bintang","it":"Bintang","ja":"ビンタン (ビール)","ko":"빈탕","nl":"Bintang (biermerk)","sv":"Bintang (öl)"},"sourceLanguage":"id"},{"title":"Bir pletok","name":"Bir pletok","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Bir_pletok","ingredients":["ginger","pandan leaves","lemongrass"],"prepSummary":"Bir pletok adalah sejenis minuman penghangat khas masyarakat Betawi. Bahan baku minuman ini utamanya adalah jahe dan secang, serta berbagai macam rempah-rempah lainnya. Pengolahan bir pletok dilakukan dengan cara memilih serta mempersiapkan bahan baku untuk kemudian direbus dan disaring. Sebelum disajikan, bir pletok juga dapat dikocok terlebih dahulu hingga mengeluarkan buih. Warna, aroma, dan rasa bir pletok dapat bervariasi tergantung bahan baku dan cara pengolahannya. Kandungan rempahnya menjadikan bir pletok sebagai minuman yang kaya akan senyawa antioksidatif. Asal-usul bir pletok sendir","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Bir_Pletok.JPG/960px-Bir_Pletok.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ezagren (bicara / talk)","licence":"CC BY-SA 4.0","leadFile":"Bir_Pletok.JPG","views":3105,"langs":["ar","id","jv","ko","ms","uk"],"langNames":{"ar":"بير بليتوك","id":"Bir pletok","jv":"Bir pletok","ko":"비르 플레톡","ms":"Bir pletok","uk":"Бір плеток"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Delta Djakarta","name":"Delta Djakarta","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Delta_Djakarta","views":1217,"langs":["id"],"langNames":{"id":"Delta Djakarta"},"notFood":"a business"},{"title":"Asinan","name":"Asinan","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Asinan","ingredients":["Various vegetables or fruits in hot","sour","sweet sauce"],"prepSummary":"Asinan adalah sejenis makanan yang dibuat dengan cara pengacaran (melalui pengasinan dengan garam atau pengasaman dengan cuka), bahan yang diacarkan yaitu berbagai jenis sayuran dan buah-buahan. Di Indonesia, asinan menjadi salah satu hidangan khas seni kuliner Indonesia. Istilah asin mengacu kepada proses pengawetan dengan merendam buah atau sayur dalam larutan campuran air dan garam. Bahan asinan sedikit mirip dengan bahan rujak, perbedaan utamanya adalah bahan rujak disajikan dalam keadaan segar, sedangkan bahan asinan disajikan dalam keadaan diasinkan atau diacar. Terdapat banyak jenis asi","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Asinan_Betawi_Sarinah.JPG/960px-Asinan_Betawi_Sarinah.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Asinan_Betawi_Sarinah.JPG","views":5206,"langs":["ar","es","fa","fr","id","jv","ms","th"],"langNames":{"ar":"أسينان","es":"Asinan","fa":"آسینان","fr":"Asinan","id":"Asinan","jv":"Asinan","ms":"Asinan","th":"อาซีนัน"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bubur cha cha","name":"Bubur cha cha","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Bubur_cha_cha","prepSummary":"Bubur cha cha, juga dieja sebagai bubur cha-cha atau dubo jiajie, adalah hidangan penutup Betawi dan Melayu dan adalah makanan sarapan dalam hidangan Indonesia, hidangan Malaysia, hidangan Singapura dan hidangan Phuket (Thailand) diolah menggunakan sagu mutiara, ubi jalar, ubi rambat, pisang, santan, daun pandan, gula dan garam. Kelapa parut, santan dan air dapat digunakan sebagai bahan tambahan. Bahan-bahannya dimasak dengan santan, dan sajiannya bisa disajikan panas atau dingin. Bubur cha cha juga dijual sebagai makanan jalanan di banyak bagian Asia Tenggara.","course":"Dessert (breakfast)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/%E6%91%A9%E6%91%A9%E5%96%B3%E5%96%B3.jpg/960px-%E6%91%A9%E6%91%A9%E5%96%B3%E5%96%B3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Canichildmama","licence":"CC BY-SA 3.0","leadFile":"摩摩喳喳.jpg","views":13487,"langs":["fa","id","ja","jv","ko","ms","ta","th","uk","zh"],"langNames":{"fa":"بوبور چا چا","id":"Bubur cha cha","ja":"ボボチャチャ","jv":"Bubur cha cha","ko":"부부르 차차","ms":"Bubur caca","ta":"பூபூர் சா சா","th":"ตูโบ้","uk":"Бубур ча ча","zh":"摩摩喳喳"},"sourceLanguage":"id","originClaims":["Malaysia","Indonesia"]},{"title":"Ketoprak (dish)","name":"Ketoprak (dish)","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Ketoprak_(dish)","ingredients":["fried tofu","steamed rice cake (lontong or ketupat)","bean sprouts","rice vermicelli","cucumber","served in peanut sauce","sweet soy sauce","topped with krupuk"],"prepSummary":"Ketoprak merupakan makanan khas Indonesia yang menggunakan ketupat atau lontong sebagai bahan utamanya, dipadukan dengan tahu goreng, bihun, tauge, dan disiram saus kacang serta kecap manis. Hidangan ini umumnya dijajakan oleh pedagang kaki lima menggunakan gerobak dorong, terutama di wilayah Jadetabek dan Kota Cirebon, Jawa Barat. Ketoprak dikenal sebagai salah satu makanan rakyat yang mudah dijumpai di lingkungan perkotaan dan menjadi bagian dari kuliner khas Betawi.","course":"Main and snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Ketoprak_Boplo.JPG/960px-Ketoprak_Boplo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Ketoprak_Boplo.JPG","views":8082,"langs":["ar","az","es","fr","hy","id","jv","ms","ru","uk"],"langNames":{"ar":"كيتوبراك (طبق)","az":"Ketoprak","es":"Ketoprak (gastronomía)","fr":"Ketoprak","hy":"Ketoprak","id":"Ketoprak (makanan)","jv":"Ketoprak (panganan)","ms":"Ketoprak (makanan)","ru":"Кетопрак (блюдо)","uk":"Кетопрак (страва)"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lontong sayur","name":"Lontong sayur","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Lontong_sayur","ingredients":["Lontong","coconut milk soup","shredded chayote","tempeh","tofu","hard-boiled egg","sambal","krupuk"],"prepSummary":"Lontong sayur atau lontong gulai adalah makanan Indonesia berupa irisan lontong yang disajikan dengan sayur-sayuran yang dimasak dalam kuah santan encer. Bahan sayuran ini diiris-iris dan dicampurkan ke dalam kuah santan. Sayuran yang digunakan antara lain labu siam, buncis, nangka muda, kemudian dapat ditambahkan pelengkap seperti tempe, tahu, telur rebus, sambal dan kerupuk. Hidangan ini dapat ditemukan dalam tradisi Betawi, dan Minang. Lontong sayur sangat mirip dengan ketupat sayur, perbedaannya hanya dalam pilihan menggunakan ketupat atau lontong. Di Jakarta hidangan ini adalah pilihan me","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Lontong_sayur_without_spoon.JPG/960px-Lontong_sayur_without_spoon.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Lontong_sayur_without_spoon.JPG","views":4399,"langs":["id","jv","ko"],"langNames":{"id":"Lontong sayur","jv":"Lonthong jangan","ko":"론통 사유르"},"sourceLanguage":"id"},{"title":"Mie kangkung","name":"Mie kangkung","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Mie_kangkung","ingredients":["Egg noodle","kangkung","kecap manis","mushroom","bakso"],"prepSummary":"Mi kangkung atau mie kangkung, adalah hidangan Indonesia berupa mi berkuah kental yang disajikan dengan kangkung, biasanya juga termasuk bakso dan jamur. Hidangan ini adalah hidangan khas Betawi dari Jakarta, Indonesia. Mi telur kuning ini disajikan dalam kuah kental berwarna cokelat yang gurih, dibuat dari kaldu ayam atau kaldu daging sapi, dikentalkan dengan tepung tapioka atau tepung maizena, dibumbui dengan campuran bawang putih dan kecap manis. Bahan tambahan lainnya termasuk bakso, tauge, jamur, telur burung puyuh, dan ditaburi bawang goreng dan perasan jeruk nipis atau jeruk sambal, ser","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Mie_Kangkung.JPG/960px-Mie_Kangkung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Mie_Kangkung.JPG","views":1447,"langs":["fr","id","jv","ko","ms"],"langNames":{"fr":"Mie kangkung","id":"Mi kangkung","jv":"Mi kangkung","ko":"미 캉쿵","ms":"Mi kangkung"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi ulam","name":"Nasi ulam","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Nasi_ulam","ingredients":["Nasi"],"prepSummary":"Nasi ulam adalah hidangan nasi yang dicampur berbagai bumbu dan rempah, khususnya daun pegagan atau kadang diganti daun kemangi, sayuran, dan berbagai bumbu, serta ditemani beberapa macam lauk-pauk. Hidangan ini berasal dari khazanah hidangan Melayu, dan terdapat banyak resep dan variasi yang ditemukan baik di Indonesia maupun Malaysia. Di Indonesia, nasi ulam dapat ditemukan dalam seni kuliner suku Betawi, ataupun suku Melayu di Sumatra, serta ditemukan juga di Bali. Nasi ulam Betawi terdapat dua jenis, nasi ulam berkuah (basah) yang berasal dari Jakarta Utara dan Pusat, serta nasi ulam kerin","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Nasi_Ulam_Betawi.jpg/960px-Nasi_Ulam_Betawi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Ulam_Betawi.jpg","views":10364,"langs":["ar","fr","id","jv","ko","ml","ms","th"],"langNames":{"ar":"ناسي أولام (طبق إندونيسي)","fr":"Nasi ulam","id":"Nasi ulam","jv":"Sega ulam","ko":"나시 울람","ml":"നാസി ഉലം","ms":"Nasi ulam","th":"นาซีอูลัม"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soto (food)","name":"Soto (food)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Soto_(food)","ingredients":["Various traditional Indonesian chicken","beef","or offal soups"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Soto_Ayam_Savoy_Homann_Hotel.JPG/960px-Soto_Ayam_Savoy_Homann_Hotel.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Soto_Ayam_Savoy_Homann_Hotel.JPG","views":30600,"langs":["ar","cs","es","fr","id","ja","jv","ka","ko","ms","my","nl","pt","th","uk","zh"],"langNames":{"ar":"سوتو (طعام)","cs":"Soto (jídlo)","es":"Soto (alimento)","fr":"Soto (plat)","id":"Soto","ja":"ソト (料理)","jv":"Soto","ka":"სოტო (კერძი)","ko":"소토 (음식)","ms":"Soto","my":"ဆိုတို","nl":"Soto (soep)","pt":"Soto (sopa)","th":"โซโต","uk":"Сото (страва)","zh":"嗦哆"}},{"title":"Tauge goreng","name":"Tauge goreng","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Tauge_goreng","ingredients":["tofu","noodles","in oncom-based sauce."],"prepSummary":"Tauge goreng adalah hidangan vegetarian Indonesia yang bercitarasa gurih yang dibuat dengan cara menumis tauge (kecambah kacang hijau) dengan sedikit air panas, ditambah irisan tahu, ketupat atau lontong serta mi kuning, disirami saus atau kuah kental gurih yang terbuat dari oncom. Tauge goreng juga merupakan makanan khas Betawi yang berasal dari Jakarta, Indonesia. Hidangan ini biasanya disajikan sebagai makanan jalanan dijajakan menggunakan pikulan atau gerobak oleh pedagang kaki lima. Hidangan ini adalah salah satu hidangan jajanan jalanan yang populer di Indonesia, terutama di wilayah Jabo","course":"Main or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Tauge_Goreng_1.JPG/960px-Tauge_Goreng_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Tauge_Goreng_1.JPG","views":2409,"langs":["ar","id","ja","jv","ko","ms"],"langNames":{"ar":"تاوغي غورينغ","id":"Tauge goreng","ja":"タウゲ・ゴレン","jv":"Thokolan gorèng","ko":"타우게 고렝","ms":"Tauge goreng"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi uduk","name":"Nasi uduk","country":"Indonesia","region":"Greater Jakarta","url":"https://en.wikipedia.org/wiki/Nasi_uduk","ingredients":["Rice cooked in coconut milk","spices with side dishes"],"prepSummary":"Nasi uduk adalah hidangan yang dibuat dari nasi putih yang diaron dan dikukus dengan santan, serta dibumbui dengan pala, kayu manis, jahe, daun serai, dan merica, yang populer di hidangan Betawi. Nasi uduk tergolong sebagai makanan sepinggan, yakni makanan yang disajikan dalam satu piring, dengan cita rasa gurih dan kandungan energi di atas 300 kalori, dan terdiri dari serealia atau umbi sebagai makanan pokok, didampingi oleh sayuran, produk hewani, dan kacang-kacangan. Nasi uduk biasa dihidangkan dengan emping goreng, tahu goreng, telur dadar atau telur goreng yang diiris, abon kering, tempe,","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Nasi_uduk_netherlands.jpg/960px-Nasi_uduk_netherlands.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Nasi_uduk_netherlands.jpg","views":12976,"langs":["ar","bn","es","fr","id","ja","jv","ko","ml","ms","th","uk","uz","zh"],"langNames":{"ar":"ناسي أودوك","bn":"নাসি উদুক","es":"Nasi uduk","fr":"Nasi uduk","id":"Nasi uduk","ja":"ナシウドゥッ","jv":"Sega wuduk Betawi","ko":"나시 우둑","ml":"നാസി ഉടുക്ക്","ms":"Nasi uduk","th":"นาซีอูดุก","uk":"Насі удук","uz":"Nasi uduk","zh":"乌督饭"},"sourceLanguage":"id"},{"title":"Badak","name":"Badak","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Badak","prepSummary":"Badak, juga dikenal sebagai Cap Badak, adalah sebuah kola/limun sarsaparilla yang diproduksi oleh PT Pabrik Es Siantar pada 1916. Berasal dari Pematangsiantar, minuman tersebut adalah salah satu minuman paling ikonik di wilayah Sumatera Utara, terutama Medan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Badak_drink.jpg/960px-Badak_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerald Waldo Luis","licence":"CC BY-SA 4.0","leadFile":"Badak_drink.jpg","views":5687,"langs":["ar","id","ms"],"langNames":{"ar":"باداك","id":"Badak (minuman)","ms":"Badak (sarsaparilla)"},"sourceLanguage":"id","atRiskEvidence":"Badak's production was also slowly declining as of 2010, although many people, particularly those in the North Sumatra area, still consumed it."},{"title":"Bajigur","name":"Bajigur","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Bajigur","ingredients":["coconut milk","palm sugar","coffee","young coconut","crumbled bread loaf"],"prepSummary":"Bajigur (aksara Sunda: ) adalah minuman tradisional khas masyarakat Sunda, Jawa Barat. Bahan utamanya adalah gula aren dan santan; untuk menambah kenikmatan dicampurkan pula sedikit jahe dan garam.Dahulu minuman ini biasa dikonsumsi oleh para petani hingga sekarang berkembang dan tersaji di cafe-cafe. Uniknya minuman ini justru dahulu tidak diperjual belikan karena umumnya masyarakat membuatnya sendiri. Daun pandan wangi biasanya ditambahkan untuk menambah aromanya, tetapi sekarang lebih sering menggunakan bubuk vanili buatan. Kopi tubruk, kopi yang ditumbuk halus juga kadang menjadi bahan tam","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Bajigur_DSC_1981.jpg/960px-Bajigur_DSC_1981.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kembangraps","licence":"CC0","leadFile":"Bajigur_DSC_1981.jpg","views":3329,"langs":["id","jv","ko","ms"],"langNames":{"id":"Bajigur","jv":"Bajigur","ko":"바지구르","ms":"Bajigur"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bandrek","name":"Bandrek","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Bandrek","ingredients":["Ginger","palm sugar","cinnamon","spices","condensed milk"],"course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Bandrek_Bandung.JPG/960px-Bandrek_Bandung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Bandrek_Bandung.JPG","views":5206,"langs":["cs","id","jv","ko","ms","ru","uz"],"langNames":{"cs":"Bandrek","id":"Bandrek","jv":"Bandrék","ko":"반드렉","ms":"Bandrek","ru":"Бандрек","uz":"Bandrek"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bandung (drink)","name":"Bandung (drink)","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Bandung_(drink)","prepSummary":"Sirap bandung, atau air bandung adalah minuman yang populer di Asia Tenggara terutama di Indonesia, Malaysia, Singapura, dan Brunei. Minuman ini dibuat dengan melakukan pencampuran antara susu kental manis dan sirop mawar yang memberikan warna merah muda. Walaupun tidak ada catatan pasti, minuman ini dipercayai sebagai hasil adaptasi dari minuman susu mawar yang disajikan di India. Di Indonesia, minuman ini lebih dikenali dengan istilah \"soda gembira\" ataupun \"pink lava\" yang dipopulerkan oleh Richeese Factory","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ab/Bandung_Drinks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kyle Lam","licence":"CC BY-SA 2.0","leadFile":"Bandung_Drinks.jpg","views":35241,"langs":["ar","cs","es","fa","fr","id","jv","ko","ms","pt","ru","uk"],"langNames":{"ar":"باندونغ (مشروب)","cs":"Bandung (nápoj)","es":"Bandung (bebida)","fa":"باندونگ (نوشیدنی)","fr":"Bandung (boisson)","id":"Sirap bandung","jv":"Bandung (ombènan)","ko":"반둥 (음료)","ms":"Sirap bandung","pt":"Bandung (bebida)","ru":"Бандунг (напиток)","uk":"Бандунг (напій)"},"sourceLanguage":"id","originClaims":["Singapore","Malaysia"]},{"title":"Coffee production in Indonesia","name":"Coffee production in Indonesia","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Coffee_production_in_Indonesia","prepSummary":"Kopi Indonesia, yaitu kopi yang dibudidayakan dan diekspor dari Indonesia, saat ini menempati peringkat keempat terbesar di dunia dari segi hasil produksi sebanyak 648.000 ton, setelah Brazil, Vietnam dan Kolombia. Biji kopi yang tumbuh di Indonesia, pada dasarnya hanya terdiri atas tiga macam, yaitu biji kopi arabika, biji kopi robusta, dan biji kopi liberika. Kopi di Indonesia memiliki sejarah panjang dan memiliki peranan penting bagi pertumbuhan perekonomian masyarakat di Indonesia. Indonesia diberkati dengan letak geografisnya yang sangat cocok difungsikan sebagai lahan perkebunan kopi. Le","photo":"https://upload.wikimedia.org/wikipedia/commons/5/51/COLLECTIE_TROPENMUSEUM_Een_man_op_leeftijd_tijdens_het_pellen_van_koffie_bij_megalieten_in_het_dorp_Bena_TMnr_20018314.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"M. (Michael) Barak (Fotograaf/photographer).","licence":"CC BY-SA 3.0","leadFile":"COLLECTIE_TROPENMUSEUM_Een_man_op_leeftijd_tijdens_het_pellen_van_koffie_bij_megalieten_in_het_dorp_Bena_TMnr_20018314.jpg","views":15697,"langs":["ar","ca","fa","fr","id","ja","jv","ko","zh"],"langNames":{"ar":"إنتاج القهوة في إندونيسيا","ca":"Producció de cafè a Indonèsia","fa":"تولید قهوه در اندونزی","fr":"Caféiculture en Indonésie","id":"Kopi di Indonesia","ja":"インドネシアにおけるコーヒー生産","jv":"Kopi Indonésia","ko":"인도네시아의 커피 생산","zh":"印尼咖啡產業"},"sourceLanguage":"id"},{"title":"Dadiah","name":"Dadiah","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Dadiah","ingredients":["Buffalo milk"],"prepSummary":"Dadih (bahasa Minangkabau: dadiah) adalah yogurt tradisional khas Minangkabau yang terbuat dari susu kerbau (Bubalus bubalis). Dari segi bahasa, kata \"dadiah\" memiliki kemiripan dengan dudh, bahasa dari etnis Sindhi (India dan Pakistan). Sementara itu, kebiasaan orang Persia memakan susu fermentasi dengan bawang merah dan mentimun, mirip dengan kebiasaan memakan dadih yang dilakukan oleh orang Minangkabau pada masa dahulu. Dadih difermentasi di dalam wadah dari bambu yang ditutup dengan daun pisang (Musa sp.) atau daun waru (Hibiscus tiliaceus) yang telah dilayukan di atas api. Proses fermenta","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cf/Dadiah2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meutia Chaerani http://www.indrani.net","licence":"CC BY-SA 3.0","leadFile":"Dadiah2.jpg","views":4420,"langs":["ar","es","he","hy","id","ja","jv","ko","ms","nl","ru","uk"],"langNames":{"ar":"دادياه","es":"Dadiah","he":"דאדיה","hy":"Դադիհ","id":"Dadih","ja":"ダディ","jv":"Dadih","ko":"다디아","ms":"Dadih","nl":"Dadiah","ru":"Дадих","uk":"Дадіх"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Es buah","name":"Es buah","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Es_buah","ingredients":["Mixed fruit bits","honeydew (melon)","pineapple","papaya","etc.","with shaved ice or ice cube","syrup"],"prepSummary":"エス・ブアは、インドネシアで食されているかき氷、飲み物。 「エス」は「氷」の意である。 パイナップル、キウイ、マンゴー、スイカなどさまざまな旬のフルーツ、アガールアガールと呼ばれる寒天の一種、ココナッツの果肉などを氷に乗せて、コンデンスミルクをかけたものである。氷は、日本でいうかき氷というよりは、クラッシュドアイスに近く、口のなかで氷を砕きながら食す。 インドネシアの食堂などでは、デザートではなく飲み物の項にエス・ブアが記載されていることもあり、食後と言わず、食事の間の飲み物としてもエス・ブアが飲まれている。 インドネシアのイスラム教の間では、エス・ブアはラマダーンの定番の飲み物でもあり、ラマダーン明けのイード・アル＝フィトルでは客人にコラックやエス・ブアといった甘い飲み物を提供する。","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Es_Buah_2.JPG/960px-Es_Buah_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Es_Buah_2.JPG","views":5032,"langs":["ar","ja","ko"],"langNames":{"ar":"إس بواه","ja":"エス・ブア","ko":"에스 부아"},"sourceLanguage":"ja"},{"title":"Es goyobod","name":"Es goyobod","country":"Indonesia","region":"Sundanese","url":"https://en.wikipedia.org/wiki/Es_goyobod","prepSummary":"Es Goyobod adalah minuman dingin khas Sunda yang berbasis santan dan mirip dengan es campur Es goyobod berbahan aci atau tepung tapioka sehingga terasa kenyal, ditambahkan potongan roti tawar, pacar cina, tape singkong, serutan daging kelapa.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Goyobod_Subang.jpg/960px-Goyobod_Subang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Afrogindahood","licence":"CC BY-SA 4.0","leadFile":"Goyobod_Subang.jpg","views":1178,"langs":["id","jv","ko"],"langNames":{"id":"Es goyobod","jv":"Ès goyobod","ko":"에스 고요보드"},"sourceLanguage":"id"},{"title":"Es kelapa muda","name":"Es kelapa muda","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Es_kelapa_muda","prepSummary":"Es kelapa muda atau es degan (Inggris: young coconut ice) adalah minuman segar penyejuk dahaga dan pikiran yang sedang panas yang terbuat dari daging dan air kelapa yang masih muda. Es kelapa muda merupakan minuman yang berasal dari Indonesia, banyak digemari oleh orang-orang. Es kelapa muda pernah masuk ke dalam 50 minuman terenak di dunia versi CNN pada tanggal 9 Desember 2011 yang menduduki peringkat ke-19. Saat ini terdapat banyak varian rasa untuk menambah kenikmatan es kelapa muda, beberapa di antaranya adalah: * Es kelapa muda jeruk * Es kelapa muda sirsak * Es kelapa muda leci * Es kel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Es_Kelapa_Muda.JPG/960px-Es_Kelapa_Muda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Es_Kelapa_Muda.JPG","views":3446,"langs":["id","jv","ko"],"langNames":{"id":"Es kelapa muda","jv":"Ès degan","ko":"에스 클라파 무다"},"sourceLanguage":"id"},{"title":"Kopi joss","name":"Kopi joss","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Kopi_joss","prepSummary":"Kopi jos atau kopi joss adalah minuman kopi khas Yogyakarta yang disajikan bersama arang panas. Arang panas dimasukkan ke dalam seduhan kopi hitam dan gula untuk kemudian dihidangkan. Kopi ini biasanya dijual di angkringan-angkringan di Yogyakarta. Secangkir kopi jos dibanderol sekitar 5 ribu rupiah.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Kopi_Joss.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ivan Lanin from Jakarta, Indonesia","licence":"CC BY-SA 2.0","leadFile":"Kopi_Joss.jpg","views":2594,"langs":["id","ko"],"langNames":{"id":"Kopi Jos","ko":"코피 조스"},"sourceLanguage":"id"},{"title":"Kopi luwak","name":"Kopi luwak","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kopi_luwak","ingredients":["Coffea arabica"],"prepSummary":"Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called in the Cordillera region, in Tagalog areas, or in Mindanao, and in the Sulu Archipelago. Kopi luwak is also produced in Palawan's Langogan Valley. The beans from droppings of the Asian palm civet and Palawan binturong (Arctictis binturong whitei) are collected from the forest floor and cleaned.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/Kopi_luwak_090910-0075_lamb.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wibowo Djatmiko (Wie146)","licence":"CC BY-SA 3.0","leadFile":"Kopi_luwak_090910-0075_lamb.JPG","views":816864,"langs":["ar","bg","bn","ca","cs","da","de","es","fa","fi","fr","gl","he","hr","hy","id","ig","it","ja","jv","kk","kn","ko","lt","lv","ml","ms","my","nb","nl","pl","pt","ro","ru","si","sl","sv","ta","tg","th","tr","uk","ur","vi","zh"],"langNames":{"ar":"قهوة الزباد","bg":"Копи Лувак","bn":"কোপি লুয়াক","ca":"Kopi Luwak","cs":"Kopi Luwak","da":"Kopi Luwak","de":"Kopi Luwak","es":"Café de civeta","fa":"کوپی لواک","fi":"Kopi luwak","fr":"Kopi luwak","gl":"Kopi Luwak","he":"קופי לואק","hr":"Kopi luwak","hy":"Կոպի լուվակ","id":"Kopi luwak","ig":"Kopi luwak","it":"Kopi luwak","ja":"コピ・ルアク","jv":"Kopi Luwak","kk":"Копи-лувак","kn":"ಕೋಪಿ ಲುವಾಕ್","ko":"코피 루왁","lt":"Kopi Luwak","lv":"Kopi Luwak","ml":"കോപ്പി ലുവാക്","ms":"Kopi luwak","my":"ကြောင်ကတိုး ကော်ဖီ","nl":"Kopi loewak","nb":"Kopi Luwak","pl":"Kopi luwak","pt":"Kopi Luwak","ro":"Kopi Luwak","ru":"Копи-лувак","si":"කොපී ලුවක්","sl":"Kopi luwak","sv":"Sibetkaffe","ta":"கோப்பி லுவாக்","tg":"Копи Лувак","th":"กาแฟขี้ชะมด","tr":"Kopi Luwak","uk":"Копі Лувак","ur":"کوپی لواک","vi":"Cà phê chồn","zh":"猫屎咖啡"}},{"title":"Kopi tubruk","name":"Kopi tubruk","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kopi_tubruk","prepSummary":"Kopi tubruk uses finely ground coffee beans. Sometimes, instant coffee is used, albeit one that contains no sugar or milk. These ground coffee beans are then mixed with boiled water. Kopi tubruk is usually served in a clear glass. Since the coffee is brewed without any filter, the used coffee grounds will coagulate at the bottom of the glass.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Javanese_Kopi_Tubruk.jpg/960px-Javanese_Kopi_Tubruk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Javanese_Kopi_Tubruk.jpg","views":7507,"langs":["ar","fa","id","ja","jv","ko","tr"],"langNames":{"ar":"قهوة توبروك","fa":"کوپی توبروک","id":"Kopi tubruk","ja":"コピトゥブルッ","jv":"Kopi tubruk","ko":"코피 투브룩","tr":"Kopi tubruk"}},{"title":"Lahang","name":"Lahang","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Lahang","ingredients":["Sap of Arenga pinnata"],"prepSummary":"Lahang is obtained through tapping aren or sugar palm trees. The part being tapped are the male flowers of the aren plants. In order to maintain its freshness, farmers will usually start early in the dawn to tap the palm flowers. The optimal age of Arenga tree suitable for tapping is five years or older. Tapping the sap from Aren tree requires skills, prior of attaching the tube, the cob of male flowers must be cleaned to avoid contamination and impurities. The sap liquid is slowly built up and dripped into the bamboo container. After certain period, the sap would be collected.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Lahang.JPG/960px-Lahang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Lahang.JPG","views":1233,"langs":["id"],"langNames":{"id":"Lahang"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laksamana mengamuk","name":"Laksamana mengamuk","country":"Indonesia","region":"Riau","url":"https://en.wikipedia.org/wiki/Laksamana_mengamuk","ingredients":["Kwini mango","coconut milk","sugar","mineral water"],"prepSummary":"The main ingredients are ripe kwini mango, coconut milk, and sugar syrup, often scented with pandan leaves nd served over ice. A common household method is to simmer coconut milk with sugar and pandan leaves, allow it to cool, then pour it over sliced kwini with ice.","course":"Beverage","views":894,"langs":["ar","id"],"langNames":{"ar":"لاكسامانا مينغاموك","id":"Laksamana mengamuk"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Le Minerale","name":"Le Minerale","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Le_Minerale","prepSummary":"Le Minerale adalah merek air minum dalam kemasan (AMDK) atau air mineral di Indonesia yang diproduksi oleh PT Tirta Fresindo Jaya yang merupakan anak perusahaan dari Mayora Indah yang bergerak di bidang minuman ringan. Selain Le Minerale, perusahaan ini juga memproduksi Teh Pucuk Harum, Kopiko 78 dan Q Guava. Le Minerale hadir melayani kebutuhan konsumen Indonesia sejak tahun 2015. Pabrik Le Minerale sendiri telah dibangun di beberapa daerah di Indonesia. Beberapa pabrik antara lain lima pabrik yang sudah berdiri yakni di Ciawi, Sukabumi, Pasuruan, Medan, dan Makassar. Serta dua pabrik baru di","leadFile":"Le_Minerale.png","views":6450,"langs":["id","ms"],"langNames":{"id":"Le Minerale","ms":"Le Minerale"},"sourceLanguage":"id"},{"title":"Sekoteng","name":"Sekoteng","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Sekoteng","ingredients":["air jahe","kacang hijau","kacang tanah","Pacar cina (makanan)"],"prepSummary":"Sekoteng (sêkotêng) adalah minuman khas Jawa Tengah yang terbuat dari air jahe yang biasa dihidangkan dalam keadaan panas dan dikonsumsi pada malam hari. Bahan yang biasanya ditambahkan ke dalam sekoteng adalah kacang hijau, kacang tanah, pacar cina, dan potongan roti tawar. Bagi masyarakat Jawa, sekoteng merupakan sebuah singkatan dari \"nyokot weteng\" yang artinya \"menggigit perut\". Dalam bahasa Hokkian, sekoteng adalah \"su ko thung\"yang berarti sup empat buah dan merupakan sebuah hidangan tradisi masyarakat Tionghoa. Di Tiongkok, sekoteng terdiri dari empat buah yang dikeringkan yaitu kacang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Sekoteng_ginger_drink.JPG/960px-Sekoteng_ginger_drink.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Sekoteng_ginger_drink.JPG","views":1644,"langs":["id","jv"],"langNames":{"id":"Sekoteng","jv":"Sekotèng"},"sourceLanguage":"id"},{"title":"Soda gembira","name":"Soda gembira","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Soda_gembira","ingredients":["Carbonated water/strawberry Fanta","condensed milk","syrup","ice."],"prepSummary":"Soda gembira adalah minuman yang terbuat dari soda, susu kental manis, sirop, dan es batu. Penyajian soda gembira umumnya dilakukan pada kondisi cuaca yang panas.","course":"Beverage, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Es_soda_gembira_Fanta_air_soda.JPG/960px-Es_soda_gembira_Fanta_air_soda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Es_soda_gembira_Fanta_air_soda.JPG","views":9245,"langs":["ar","id","ko"],"langNames":{"ar":"صودا جيمبيرا","id":"Soda gembira","ko":"소다 금비라"},"sourceLanguage":"id"},{"title":"Sweet tea","name":"Sweet tea","country":"Indonesia","region":"Indonesian drinks","url":"https://en.wikipedia.org/wiki/Sweet_tea","prepSummary":"Teh manis adalah minuman yang terbuat dari larutan teh yang biasanya diberi dengan gula tebu atau pemanis. Variasi rasa manis pada minuman yang khas ini sangat merakyat di Indonesia dan negara-negara di Asia Tenggara lainnya, seperti Malaysia, Filipina, Brunei Darussalam, Singapura, Thailand, dan Vietnam. Teh manis juga populer di Amerika Serikat (terutama di bagian Selatan, seperti Florida, Texas, New Mexico, Louisiana, Alabama, Mississippi, dan Georgia). Dalam budaya Indonesia, teh manis yang diberi es biasa disebut es teh. Es teh sangat jarang disajikan tanpa pemanis, pembeli biasanya secar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Iced_Tea_from_flickr.jpg/960px-Iced_Tea_from_flickr.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Melissa Doroquez","licence":"CC BY-SA 2.0","leadFile":"Iced_Tea_from_flickr.jpg","views":49832,"langs":["ar","hy","id","jv","ko","pa","uz"],"langNames":{"ar":"شاي محلى","hy":"Քաղցր թեյ","id":"Teh manis","jv":"Tèh legi","ko":"스위트 티","pa":"ਮਿੱਠੀ ਚਾਹ","uz":"Shirin choy"},"sourceLanguage":"id"},{"title":"Teh botol","name":"Teh botol","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Teh_botol","prepSummary":"Teh Botol Sosro adalah merek teh beraroma melati yang dipasarkan oleh PT Sinar Sosro. Teh Botol Sosro sangat populer di Indonesia dan kini juga dijual di berbagai negara di luar Indonesia. Menurut hasil penelitian majalah SWA, Teh Botol Sosro lebih digemari masyarakat Indonesia daripada Coca-Cola. Hasil ini juga masih konsisten dengan penelitian tahun 2011 oleh Youthlab Indonesia, 84% pemuda Indonesia lebih memilih Teh Botol Sosro dibandingkan Coca-Cola. Teh Botol Sosro pertama kali dijual pada tahun 1940 dalam bentuk kemasan teh kering siap saji. Pada tahun 1969, teh ini mulai dijual dalam ke","photo":"https://upload.wikimedia.org/wikipedia/commons/0/01/Teh_Botol_Sosro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Can't sleep, clown will eat me at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Teh_Botol_Sosro.jpg","views":8278,"langs":["ar","id","ko","ms","nl","pt"],"langNames":{"ar":"تيه بوتول","id":"Teh Botol Sosro","ko":"테 보톨","ms":"Teh Botol Sosro","nl":"Teh botol","pt":"Teh botol"},"sourceLanguage":"id"},{"title":"Teh poci","name":"Teh poci","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Teh_poci","prepSummary":"Teh poci adalah teh yang diseduh secara khas dalam poci dan cangkir dari tanah liat. Minuman ini ditambah dengan gula batu dan diminum saat panas. Minuman yang sangat disukai oleh masyarakat Tegal, Slawi, Pemalang, Brebes, dan sekitarnya.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Teh_Poci_Gula_Batu.jpg/960px-Teh_Poci_Gula_Batu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Teh_Poci_Gula_Batu.jpg","views":1461,"langs":["ar","id","ko"],"langNames":{"ar":"تيه بوتشي","id":"Teh poci","ko":"테 포치"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Teh talua","name":"Teh talua","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Teh_talua","prepSummary":"Teh talua atau teh telur adalah minuman manis khas Sumatera Barat yang dapat dijumpai di lapau, warung tradisional Minangkabau hingga restoran Padang. Minuman ini berupa teh ditambah gula dan telur yang sudah dikocok serta sedikit perasan jeruk nipis. Telur yang digunakan umumnya adalah telur ayam kampung. Teh talua biasanya dikonsumsi sebagai penambah stamina kerja. Cara membuat teh talua cukup mudah. Pertama-tama, telur bebek atau telur ayam kampung dikocok, dicampur sedikit susu dan gula, hingga berbusa. Setelah itu, seduh dengan air teh panas. Sedikit perasan jeruk nipis dapat ditambahkan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Teh_talua.JPG/960px-Teh_talua.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SpartacksCompatriot","licence":"CC BY-SA 3.0","leadFile":"Teh_talua.JPG","views":2990,"langs":["ar","de","hy","id","ja","jv","ko","ms","ru","uk","zh"],"langNames":{"ar":"تيه تالوا","de":"Teh talua","hy":"Թէ-թալուա","id":"Teh talua","ja":"テ・タルア","jv":"Teh Talua","ko":"테 탈루아","ms":"Teh talua","ru":"Тэ-талуа","uk":"Яєчний чай","zh":"Teh talua"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bolu kukus","name":"Bolu kukus","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Bolu_kukus","ingredients":["Wheat flour"],"prepSummary":"Bolu kukus adalah jajanan tradisional Indonesia yang disajikan berupa cupcake dengan bolu yang di kukus. Istilah bolu berasal dari bahasa Portugis bolo yang berarti kue dan Istilah \"bolu kukus\" biasanya mengacu pada jenis kue mangkuk yang dikukus terutama menggunakan tepung terigu (tanpa tepung beras dan tapioka) dengan gula, telur, susu dan soda, selain itu juga menggunakan perasa vanila, coklat, pandan atau stroberi sekaligus memberikan warna pada kue ini. Bolu kukus menggunakan telur kocok dan soda sebagai pengemulsi, dengan jenis soda yang sering berupa air soda lemon,","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Kue_bolu_kukus_Pasar_Bulu_Semarang.JPG/960px-Kue_bolu_kukus_Pasar_Bulu_Semarang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_bolu_kukus_Pasar_Bulu_Semarang.JPG","views":2827,"langs":["bn","fr","id","jv","ko"],"langNames":{"bn":"বোলু কুকুস","fr":"Bolu kukus","id":"Bolu kukus","jv":"Bolu kukus","ko":"볼루 쿠쿠스"},"sourceLanguage":"id"},{"title":"Kamir","name":"Kamir","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Kamir","ingredients":["Terigu","mentega","telur"],"prepSummary":"Kamir, terkadang ditulis Khamir atau juga dikenali sebagai samir adalah makanan khas Pemalang. Hadirnya kue khamir awalnya dibawa oleh warga asal negara Arab Saudi yang tinggal di Mulyoharjo. Secara fisik, kue ini memiliki bentuk bulat dan pipih dengan warna kecokelatan. Sekilas tampilannya mirip dengan kue apem maupun serabi, namun kue kamir mempunyai ukuran yang lebih besar serta tekstur yang lebih tebal. Kue ini terbuat dari adonan terigu, mentega, dan telur, terkadang dicampur dengan bahan seperti pisang ambon atau tape. Kamir ada dua jenis, yaitu kamir beras dan kamir terigu. Di pasara","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5e/Kamir_Arab_kecil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Naval Scene","licence":"CC BY-SA 3.0","leadFile":"Kamir_Arab_kecil.jpg","views":2280,"langs":["bn","hi","id","jv"],"langNames":{"bn":"কামির","hi":"कामिर","id":"Kamir","jv":"Kamir"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue mangkok","name":"Kue mangkok","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_mangkok","ingredients":["Flour","rice flour","sugar","baking powder","flavouring","steamed"],"prepSummary":"Its dough is made of the mixture of flour, rice flour and sagoo (tapioca), yeast, egg, coconut milk, sugar and salt. Traditional kue mangkok might be sweetened with palm sugar, thus creating brownish color. Other traditional variant might uses tape singkong or tapai (fermented cassava), or using ubi (sweet potato) or talas (taro). The dough is placed into some tin or stainless steel cupcake containers or small bowls, and then steamed until the top part of the cakes are rising, expanding and blossoming like a flower. The top is cracking into four petal-like lumps. The texture is somewhat soft and firm and slightly moist compared to common cupcake.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/KUE_MANGKUK_TELO.JPG/960px-KUE_MANGKUK_TELO.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JV06Iriana Famuji Widodo","licence":"CC BY-SA 3.0","leadFile":"KUE_MANGKUK_TELO.JPG","views":2783,"langs":["bn","id","jv","ko"],"langNames":{"bn":"কুয়ে মাঙ্কক","id":"Kue mangkuk","jv":"Kuwé mangkuk","ko":"쿠에 망쿡"}},{"title":"Ontbijtkoek","name":"Ontbijtkoek","country":"Netherlands","region":"Indonesian","url":"https://en.wikipedia.org/wiki/Ontbijtkoek","ingredients":["Rye","cloves","cinnamon","ginger","succade","nutmeg"],"prepSummary":"Ontbijtkoek of peperkoek is een koeksoort met als belangrijke ingrediënten roggemeel, suiker en een aantal koekkruiden. De koek kent verschillende varianten en namen, zoals snijkoek, lekkerkoek, zoete koek, hapkoek, honingkoek, kruidkoek of pondkoek.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Kruidkoek.jpg/960px-Kruidkoek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Kruidkoek.jpg","views":18180,"langs":["ar","bn","de","es","he","id","ja","jv","nl","pl","pt","th","uk"],"langNames":{"ar":"كعكة الفطور","bn":"অনবিজকুক","de":"Frühstückskuchen","es":"Ontbijtkoek","he":"עוגת ארוחת בוקר","id":"Ontbijtkoek","ja":"オントバイトクック","jv":"Ontbijtkoek","nl":"Ontbijtkoek","pl":"Ontbijtkoek","pt":"Ontbijtkoek","th":"โอนต์ไบต์กุก","uk":"Онтбейткук"},"sourceLanguage":"nl","originClaims":["Netherlands","Belgium"]},{"title":"Pandan cake","name":"Pandan cake","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Pandan_cake","ingredients":["flour","eggs","sugar","butter or margarine"],"prepSummary":"Bolu pandan adalah kue bolu yang berasal dari tanah Melayu (Singapura, Indonesia, Malaysia) yang bertekstur ringan dan lembut, dan diberi rasa dengan perasan daun Pandanus amaryllifolius. Kue ini terkenal di Indonesia, Malaysia, Singapura, Vietnam, Kamboja, Laos, Thailand, Sri Lanka, Hong Kong, Tiongkok, dan juga Belanda, khususnya di kalangan masyarakat Indo, karena ikatan sejarah kolonialnya dengan Indonesia. Kue ini mirip dengan kue buko pandan dari Filipina, tetapi yang berbeda adalah kue tersebut tidak menggunakan kelapa.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Sifon_pandan.JPG/960px-Sifon_pandan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Sifon_pandan.JPG","views":48738,"langs":["ar","bn","es","eu","fa","fr","id","it","jv","ko","ml","ms","nl","zh"],"langNames":{"ar":"كعكة البندان","bn":"পানদান কেক","es":"Pastel de pandano","eu":"Pandano-pastel","fa":"کیک پاندان","fr":"Gâteau au pandan","id":"Bolu pandan","it":"Torta al pandano","jv":"Kuwé pandan","ko":"볼루 판단","ml":"പാണ്ഡൻ കേക്ക്","ms":"Kek pandan","nl":"Pandancake","zh":"斑蘭蛋糕"},"sourceLanguage":"id"},{"title":"Docang","name":"Docang","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Docang","prepSummary":"Docang adalah makanan tradisional yang berasal dari Cirebon dan sekitarnya yang terbuat dari campuran potongan lontong, parutan kelapa, daun singkong, daun kucai, toge, dan kerupuk. Bahan-bahan tadi kemudian disiram dengan kuah dage atau oncom. Secara harfiah, docang berasal dari bahasa Cirebon singkatan dari dua kata yaitu: bodo dan kacang (tauge). Docang merupakan perpaduan dari lontong, daun singkong, toge, dan kerupuk, yang berkolaborasi sayur oncom yang terbuat dari ampas tahu dicampur sedikit bungkil kacang tanah (sisa perasan dijadikan minyak) yang disebut gempa (yang dihancurkan) serta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Docang.jpg/960px-Docang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cahyo Ramadhani","licence":"CC BY-SA 3.0","leadFile":"Docang.jpg","views":846,"langs":["id","jv","ko","ms"],"langNames":{"id":"Docang","jv":"Docang","ko":"도창 (음식)","ms":"Docang"},"sourceLanguage":"id","atRiskEvidence":"Today, authentic docang is rarely found even in Cirebon."},{"title":"Empal gentong","name":"Empal gentong","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Empal_gentong","ingredients":["Various beef","offal in spicy soup"],"prepSummary":"Empal gentong adalah makanan khas masyarakat Cirebon, Jawa Barat. Makanan ini mirip dengan gulai. Makanan ini dimasak menggunakan kayu bakar (pohon mangga) di dalam gentong (periuk tanah liat). Daging yang digunakan dalam makanan ini terdiri dari daging sapi dan jeroan seperti usus dan babat. Selain menggunakan kayu bakar dan gentong, empal gentong disajikan menggunakan kucai (Allium tuberosum) dan sambal berupa cabai kering giling. Makanan ini dapat disajikan dengan nasi atau lontong.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Indonesian_soup-Empal_Gentong-01.jpg/960px-Indonesian_soup-Empal_Gentong-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"swara dila","licence":"CC BY 2.0","leadFile":"Indonesian_soup-Empal_Gentong-01.jpg","views":2474,"langs":["id","jv","ko","ms"],"langNames":{"id":"Empal gentong","jv":"Empal gentong","ko":"음팔 근통","ms":"Empal gentong"},"sourceLanguage":"id","province":"Kota Cirebon","city":"Cirebon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi jamblang","name":"Nasi jamblang","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Nasi_jamblang","prepSummary":"Sega Jamblang atau Nasi Jamblang dalam Bahasa Indonesia) adalah makanan khas dari Cirebon, Jawa Barat, Indonesia. Nama Jamblang berasal dari nama daerah di sebelah barat Kabupaten Cirebon tempat asal pedagang makanan tersebut. Ciri khas makanan ini adalah penggunaan daun jati sebagai bungkus nasi. Penyajian makanannya pun bersifat prasmanan.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Sega_Jamblang.jpg/960px-Sega_Jamblang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Sega_Jamblang.jpg","views":1526,"langs":["el","id","jv","ko","ms"],"langNames":{"el":"Σέγκα τζαμπλάνγκ","id":"Sega jamblang","jv":"Sega jamblang","ko":"나시 잠블랑","ms":"Sega Jamblang"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi lengko","name":"Nasi lengko","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Nasi_lengko","ingredients":["Nasi","tempe goreng","tahu kulit goreng","tauge","daun kucai","dan kecap manis atau bumbu kacang."],"prepSummary":"Nasi lengko dengan nama asli Sega Lengko adalah makanan yang berasal dari Cirebon. Makanan Nasi Lengko juga termasuk kedalam Makanan Tradisional, yang mana makanan ini telah menyebar ke beberapa daerah di Nusantara.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Sega_Lengko.jpg/960px-Sega_Lengko.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Sega_Lengko.jpg","views":2178,"langs":["ar","id","jv","ko","ms"],"langNames":{"ar":"ناسي لينغكو","id":"Sega lengko","jv":"Sega lengko","ko":"나시 렝코","ms":"Sega lengko"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tahu gejrot","name":"Tahu gejrot","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Tahu_gejrot","ingredients":["Fried tofu"],"prepSummary":"Tahu gejrot (Hanacaraka: ) adalah makanan khas Ciledug, Cirebon, Jawa Barat, Indonesia yang terbuat dari tahu dan bumbu lainnya. Tahu gejrot terdiri dari tahu yang sudah digoreng kemudian dipotong agak kecil lalu dimakan dengan kuah yang bumbunya terdiri dari cabai, bawang putih, bawang merah, dan gula. Saat ini, tahu gejrot telah menyebar ke seluruh Indonesia seperti Jakarta dan sekitarnya, Bandung, Malang, Surabaya, dan beberapa tempat di kota-kota besar lainnya di Indonesia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tahugejrot_Hariadhi.jpg/960px-Tahugejrot_Hariadhi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hariadhi","licence":"CC BY-SA 3.0","leadFile":"Tahugejrot_Hariadhi.jpg","views":3144,"langs":["el","id","jv","ko","ms","my","th"],"langNames":{"el":"Τάχου γκετζρότ","id":"Tahu gejrot","jv":"Tahu gejrot","ko":"타후 그즈롯","ms":"Tauhu gejrot","my":"တာဟူး ဂီဂျဲရော့","th":"ตาฮูเก็จรต"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gudeg","name":"Gudeg","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Gudeg","ingredients":["Young jackfruit","coconut milk","palm sugar","chili","various spices","chicken","egg","tempeh"],"prepSummary":"Gudeg adalah hidangan khas Daerah Istimewa Yogyakarta dan Jawa Tengah, yang terbuat dari nangka muda (gori) yang dimasak dengan santan. Cita rasa dominan pada masakan ini adalah manis. Pembuatan gudeg memerlukan waktu hingga berjam-jam. Warna cokelat dari gudeg biasanya dihasilkan oleh daun jati yang dimasak secar bersamaan. Biasanya, gudeg dimakan dengan nasi dan disajikan dengan kuah santan kental (areh), ayam kampung, Bebek, telur, tempe, tahu, dan sambal goreng krecek. Gudeg merupakan makanan khas di Jawa yang biasanya dihidangkan sebagai masakan rumahan atau hidangan jalanan. Saat ini, gu","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Nasi_Gudeg.jpg/960px-Nasi_Gudeg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"christian razukas from Honolulu, Hawaii","licence":"CC BY-SA 2.0","leadFile":"Nasi_Gudeg.jpg","views":11605,"langs":["ar","de","es","id","ja","jv","ko","ms","ru","sr","th"],"langNames":{"ar":"جوديغ","de":"Gudeg","es":"Gudeg","id":"Gudeg","ja":"グドゥッ","jv":"Gudheg","ko":"구득","ms":"Gudeg","ru":"Гудег","sr":"Гудег","th":"กูเดิก"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi kari","name":"Nasi kari","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Nasi_kari","ingredients":["Rice","curry"],"prepSummary":"Nasi kari adalah sebuah hidangan nasi Indonesia dari Aceh, Minangkabau dan Melayu serta Jawa, Hidangan nasi tersebut populer di Sumatra dan Jawa, Indonesia. Nasi kari terdiri dari nasi, ketupat atau lontong dengan kari (dapat berupa rendang, gulai, opor ayam, gudeg, kari ayam, kari sapi, kari kambing, kari udang atau kari kepala ikan), sambal dan acar (opsional).","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Ketupat_sayur.JPG/960px-Ketupat_sayur.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Ketupat_sayur.JPG","views":1962,"langs":["ha","id","jv","ko","ms"],"langNames":{"ha":"Nasi kari","id":"Nasi kari","jv":"Sega kari","ko":"나시 카리","ms":"Nasi kari"},"sourceLanguage":"id"},{"title":"Opor","name":"Opor","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Opor","ingredients":["spices"],"prepSummary":"Опо́р — группа блюд индонезийской кухни, объединённая общим способом кулинарной обработки: варкой в кокосовом молоке с добавлением определённого набора специй. Таким образом могут готовиться самые различные продукты животного и, реже, растительного происхождения. Наиболее популярны опоры из курятины, утятины и мяса. Особым многообразием рецептов этих блюд отличается их родина — остров Ява. Среди яванцев опор традиционно является одним из основных кушаний в ходе торжественной трапезы, приуроченной к мусульманскому празднику Ураза-байрам.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Opor_Ayam_Telur_Pindang.JPG/960px-Opor_Ayam_Telur_Pindang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Opor_Ayam_Telur_Pindang.JPG","views":2275,"langs":["hy","jv","ko","ru","uz"],"langNames":{"hy":"Օպոր (ուտեստ)","jv":"Opor","ko":"오포르","ru":"Опор","uz":"Opor (ovqat)"},"sourceLanguage":"ru"},{"title":"Opor ayam","name":"Opor ayam","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Opor_ayam","ingredients":["Chicken","coconut milk"],"prepSummary":"Opor ayam merupakan masakan sejenis kari ayam yang sangat dikenal di Indonesia. Masakan ini telah dikenal luas di daerah lain. Bahkan hampir ke seluruh wilayah Indonesia. Opor ayam sebenarnya adalah ayam rebus yang diberi bumbu kental dari santan yang ditambah berbagai bumbu seperti serai, kencur, dan sebagainya. Dalam tradisi ponti, perayaan Lebaran biasanya dibuat meriah dengan membuat ketupat yang disajikan dengan opor ayam dan sambal goreng kentang.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Opor_Ayam_Telur_Pindang.JPG/960px-Opor_Ayam_Telur_Pindang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Opor_Ayam_Telur_Pindang.JPG","views":9412,"langs":["ar","id","ja","jv","ko","ms","th"],"langNames":{"ar":"أوبور أيام","id":"Opor ayam","ja":"オポールアヤム","jv":"Opor ayam","ko":"오포르 아얌","ms":"Opor ayam","th":"โอโปร์อายัม"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tongseng","name":"Tongseng","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Tongseng","ingredients":["Meat (mutton or beef)"],"prepSummary":"The term tongseng is derived from the Javanese term osengan, \"stir frying,\" referring to its cooking method. It also describes the \"seng\" sound of the metal frying spoon hitting the metal wok. The soup is made up of a ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, daun salam (Indonesian bay leaves), and lemongrass sauteed with palm oil until aromatic. The diced meat is then added into the sauteed mixture and cooked. Usually, raw goat meat from sate kambing (lamb satay) is used. Water is then added until it boils. Then, sweet soy sauce and tamarind are added.","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Tongseng_Dish.jpg/960px-Tongseng_Dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Tongseng_Dish.jpg","views":5775,"langs":["fa","fr","hy","id","jv","ru","uz"],"langNames":{"fa":"تونگسنگ","fr":"Tongseng","hy":"Տոնսենգ","id":"Tongseng","jv":"Tongsèng","ru":"Тонсенг","uz":"Tonseng"},"province":"Kabupaten Boyolali","city":"Boyolali","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ayam goreng","name":"Ayam goreng","country":"Indonesia","region":"Indonesian chicken","url":"https://en.wikipedia.org/wiki/Ayam_goreng","ingredients":["Chicken","turmeric","garlic","shallots","other spices deep fried in coconut oil"],"prepSummary":"Ayam goreng adalah hidangan Indonesia yang merupakan ayam yang digoreng dalam minyak goreng. Dalam dunia internasional, istilah ayam goreng merujuk kepada cara Indonesia dalam memasak ayam yang digoreng. Kebanyakan ayam goreng khas Nusantara tidak dilapisi tepung, dan memiliki bumbu yang lebih kaya.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Ayam_goreng_in_Jakarta.JPG/960px-Ayam_goreng_in_Jakarta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Ayam_goreng_in_Jakarta.JPG","views":19241,"langs":["ar","fr","id","ja","jv","ko","ml","ms","my","pa","th","vi"],"langNames":{"ar":"أيام غورنغ","fr":"Ayam goreng","id":"Ayam goreng (Nusantara)","ja":"アヤムゴレン","jv":"Iwak pitik gorèng","ko":"아얌 고렝","ml":"അയാം ഗോറെംഗ്","ms":"Ayam goreng (Nusantara)","my":"အာယမ် ဂိုရင်း","pa":"ਅਯਾਮ ਗੋਰੇਂਗ","th":"อายัมโกเร็ง","vi":"Ayam goreng"},"sourceLanguage":"id"},{"title":"Ayam pop","name":"Ayam pop","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Ayam_pop","ingredients":["Daging ayam","air kelapa","bawang putih","minyak kelapa"],"prepSummary":"Ayam pop adalah salah satu masakan yang berbahan dasar daging ayam dari provinsi Sumatera Barat. Ayam pop termasuk salah satu bentuk hidangan ayam goreng, tetapi yang membedakan ayam pop dengan ayam goreng pada umumnya adalah ayam pop memiliki warna yang masih putih pucat ketika selesai dimasak. Hal ini dikarenakan sebelum digoreng, ayam pop yang sudah diberi bumbu direbus terlebih dahulu di dalam rebusan air kelapa dan bawang putih cincang. Setelah itu, ayam baru digoreng sebentar di dalam minyak panas agar matang sempurna dan memperoleh sedikit tekstur renyah. Ayam pop biasanya dihidangkan d","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Ayam_pop.JPG/960px-Ayam_pop.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Ayam_pop.JPG","views":7109,"langs":["hy","id","jv","ko","ms","my","ru"],"langNames":{"hy":"Այամ-փոփ","id":"Ayam pop","jv":"Pitik pop","ko":"아얌 폽","ms":"Ayam pop","my":"အာယမ် ပေါ့","ru":"Аям-поп"},"sourceLanguage":"id"},{"title":"Emping","name":"Emping","country":"Indonesia","region":"Limpung","url":"https://en.wikipedia.org/wiki/Emping","ingredients":["Deep fried dried Gnetum gnemon nut"],"prepSummary":"Emping production is a traditional home industry, with emping being handmade in a labour-intensive process. The melinjo seeds are sauteed in a medium fire without oil, or sometimes using sand as a medium. Some people boil the melinjo seeds to ease the peeling process. Both the softer outer skin and the harder inner skin of the seeds are peeled off by hand. Each of the Gnetum seeds is struck with a wooden hammer-like instrument or pressed with a stone cylinder to create flat and round emping, and later arranged in a tray made of woven bamboo and sun-dried for a whole day.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Emping_blinjo_Sidoarjo.jpg/960px-Emping_blinjo_Sidoarjo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Emping_blinjo_Sidoarjo.jpg","views":19758,"langs":["de","fr","id","jv","ms","nl"],"langNames":{"de":"Emping","fr":"Emping","id":"Emping","jv":"Emping mlinjo","ms":"Emping","nl":"Emping"}},{"title":"Jalangkote","name":"Jalangkote","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Jalangkote","ingredients":["Tepung terigu","telur","wortel","kentang","bihun"],"prepSummary":"Jalangkote adalah makanan ringan khas Etnik Makassar di Sulawesi Selatan, yang bentuknya serupa dengan kue pastel. Bedanya pastel memiliki kulit yang lebih tebal dibandingkan jalangkote dan bila pastel dimakan bersama cabai rawit, jalangkote dimakan bersama sambal cair campuran cuka dan cabai. Jalangkote memiliki isi wortel dan kentang yang dipotong dadu, tauge, serta laksa yang ditumis dengan menggunakan bawang putih, bawang merah, merica, dan bumbu-bumbu lainnya. Beberapa jalangkote menambahkan seperempat atau setengah telur rebus dan daging cincang; termasuk daging sapi, daging ayam, ataupu","course":"Appetizer, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Jalangkote.jpg/960px-Jalangkote.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nurbina12","licence":"CC BY-SA 4.0","leadFile":"Jalangkote.jpg","views":3423,"langs":["id","jv","ms"],"langNames":{"id":"Jalangkote","jv":"Jalangkoté","ms":"Jalangkote"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Keripik sanjai","name":"Keripik sanjai","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Keripik_sanjai","ingredients":["chili pepper paste"],"prepSummary":"Keripik Sanjai adalah sejenis peganan kerupuk dari singkong yang diparut tipis lalu digoreng dan diberi garam sebagai penyedapnya. Kerupuk ini amat populer sebagai makanan oleh-oleh khas Kampung Sanjai, Kota Bukittingi, Sumatera Barat. Daerah ini berjarak tiga kilometer dari pusat Kota Bukittinggi. Hidangan ini merupakan hasil dari industri rumah tangga masyarakat Kampung Sanjai dengan menggunakan bahan baku ubi kayu dari daerah Gadut, Kecamatan Tilatang Kamang, Kabupaten Agam, Sumatera Barat. Hidangan ini menjadi salah satu oleh-oleh khas Kota Bukittinggi dan hidangan ini dapat bertahan hingg","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Keripik_singkong_balado_cassava_chips.JPG/960px-Keripik_singkong_balado_cassava_chips.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Keripik_singkong_balado_cassava_chips.JPG","views":1523,"langs":["id","ms"],"langNames":{"id":"Keripik sanjai","ms":"Kerepek sanjai"},"sourceLanguage":"id","province":"Kota Bukittinggi","city":"Bukittinggi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kripik","name":"Kripik","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kripik","ingredients":["Deep-fried dried ingredients"],"prepSummary":"Keripik atau kripik adalah sejenis makanan ringan berupa irisan tipis dari umbi-umbian, buah-buahan, atau sayuran yang digoreng di dalam minyak nabati. Untuk menghasilkan rasa yang gurih dan renyah biasanya dicampur dengan adonan tepung yang diberi bumbu rempah tertentu. Secara umum keripik dibuat melalui tahap penggorengan, tetapi ada pula dengan hanya melalui penjemuran, atau pengeringan. Keripik dapat berasa dominan asin, pedas, manis, asam, gurih, atau paduan dari kesemuanya. Keripik singkong banyak diproduksi di kota Bandung dengan berbagai macam rasa dan varian. Di Yogyakarta terdapat ke","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Keripik_sanjay.JPG/960px-Keripik_sanjay.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Keripik_sanjay.JPG","views":6005,"langs":["ar","fr","id","jv"],"langNames":{"ar":"كريبك","fr":"Kripik","id":"Keripik","jv":"Kripik"},"sourceLanguage":"id"},{"title":"Krupuk kulit","name":"Krupuk kulit","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Krupuk_kulit","ingredients":["Cattle skin (cow or water buffalo)","diced","sun dried","fried in coconut oil"],"prepSummary":"Kerupuk kulit beberapa daerah menyebutnya dorokdok (Sunda), rambak atau jangek adalah kerupuk yang terbuat dari kulit sapi atau kulit kerbau yang diolah dengan diberi bumbu rempah dan penambah rasa. Setelah mengalami proses perebusan dan pengeringan pada terik matahari biasanya sekitar 2-3 hari, kerupuk mentah yang kering ini siap digoreng menjadi kerupuk yang siap untuk dihidangkan. Kerupuk kulit ini juga merupakan salah satu jajanan khas Kendal dan Bukittinggi.","course":"Snack and main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Kerupuk_kulit.JPG/960px-Kerupuk_kulit.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kerupuk_kulit.JPG","views":7255,"langs":["fr","id","jv"],"langNames":{"fr":"Krupuk kulit","id":"Kerupuk kulit","jv":"Rambak"},"sourceLanguage":"id"},{"title":"Pisang cokelat","name":"Pisang cokelat","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Pisang_cokelat","ingredients":["Banana","chocolate","lumpia skin"],"prepSummary":"Pisang cokelat atau kerap disingkat piscok, adalah kudapan manis dari Indonesia yang terbuat dari irisan pisang dibalut kulit lumpia goreng yang diisi dengan cokelat cair atau susu kental manis cokelat. Bahan yang membungkus dan menjadi kulit dari pisang cokelat ini terbuat dari tepung tipis mirip crepe, atau lazim menggunakan kulit lumpia yang kemudian, digoreng dalam rendaman minyak goreng.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Pisangcokelat.jpg/960px-Pisangcokelat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hariadhi","licence":"CC BY-SA 4.0","leadFile":"Pisangcokelat.jpg","views":2555,"langs":["ar","as","id","jv","ko"],"langNames":{"ar":"بيسانغ شوكولاتا","as":"পিছাং চকোলেট","id":"Pisang cokelat","jv":"Gedhang karamèl","ko":"피상 초클랏"},"sourceLanguage":"id"},{"title":"Bibingka","name":"Bibingka","country":"Indonesia","region":"Kue","url":"https://en.wikipedia.org/wiki/Bibingka","ingredients":["Glutinous rice (galapóng)","water or coconut milk"],"prepSummary":"In the traditional recipe for bibingka glutinous rice is soaked in water overnight in tapayan jars to ferment with wild yeast called bubod or tuba palm wine, then ground with a millstone or gilingang bato into a batter called galapong. The fermentation provide a faint aftertaste to the product. To save time, modern versions sometimes use regular rice flour or Japanese mochiko flour in place of galapong. Other ingredients can also vary greatly, but the most common secondary ingredients are eggs and milk. Bibingka is cooked over coals in a shallow banana leaf-lined terra cotta bowl into which the rice flour mixture is poured.","course":"Dessert, breakfast, merienda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/02545jfPlaza_Publika_de_Baliuag_Bulacanfvf_03.jpg/960px-02545jfPlaza_Publika_de_Baliuag_Bulacanfvf_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC0","leadFile":"02545jfPlaza_Publika_de_Baliuag_Bulacanfvf_03.jpg","views":40952,"langs":["bn","cs","de","es","fr","he","id","it","jv","nb","pt","tl","zh"],"langNames":{"bn":"বিবিংকা","cs":"Bibingka","de":"Bibingka","es":"Bibingka (Filipinas)","fr":"Bibingka","he":"ביבינגקה","id":"Bibingka","it":"Bibingka","jv":"Bibingka","nb":"Bibingka","pt":"Bibingka","tl":"Bibingka","zh":"比賓卡"}},{"title":"Corn cookie","name":"Corn cookie","country":"United States","region":"Indonesian","url":"https://en.wikipedia.org/wiki/Corn_cookie","ingredients":["Cornmeal","maize products"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Ballokume_dhe_lule.jpg/960px-Ballokume_dhe_lule.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Esmeralda Ko","licence":"CC BY-SA 4.0","leadFile":"Ballokume_dhe_lule.jpg","views":3875,"langs":["ar","hy","jv","ko"],"langNames":{"ar":"بسكويت الذرة","hy":"Եգիպտացորենի թխվածքաբլիթ","jv":"Kukis jagung","ko":"옥수수 쿠키"},"originClaims":["United States","Indonesia"]},{"title":"Es campur","name":"Es campur","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Es_campur","ingredients":["Shaved ice","coconut","various fruits","grass jelly","syrup","condensed milk"],"prepSummary":"Es campur adalah salah satu minuman khas Indonesia, dibuat dengan mencampurkan berbagai jenis bahan dalam sirop manis. Bahan yang digunakan biasanya berasa manis atau masam. Es campur dapat dijumpai di berbagai daerah di Indonesia dengan rasa, bahan, dan cara penyajian yang berbeda. Oleh karena itu, daerah asal dari es campur sulit ditentukan.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Es_Campur_2.JPG/960px-Es_Campur_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Es_Campur_2.JPG","views":8402,"langs":["id","jv","ko"],"langNames":{"id":"Es campur","jv":"Ès campur","ko":"에스 참푸르"},"sourceLanguage":"id"},{"title":"Es doger","name":"Es doger","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Es_doger","ingredients":["Coconut milk","avocado","cassava tapai","black glutinous rice tapai","jackfruit","condensed milk"],"prepSummary":"Es doger adalah salah satu susu kelapa dingin yang berasal dari Bandung, Jawa Barat. Es doger juga bisa ditemui di kota-kota besar di Indonesia, seperti Jakarta, Malang, dan Surabaya. Es doger berbahan dasar susu dan parutan kelapa, ditambah dengan tape, ketan hitam, alpukat, dan lain-lain.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Es_Doger_1.JPG/960px-Es_Doger_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Es_Doger_1.JPG","views":4194,"langs":["id","jv"],"langNames":{"id":"Es doger","jv":"Ès dogèr"},"sourceLanguage":"id","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Es teler","name":"Es teler","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Es_teler","ingredients":["Kachang ice","coconut","avocado","jackfruit","condensed milk"],"prepSummary":"Es teler adalah minuman buah-buahan campur khas Indonesia, yang biasanya terbuat dari alpukat, kelapa muda, dan nangka (bisa juga ditambah buah lainnya), lalu dicampur susu kental manis (bisa juga ditambahkan air gula atau sirop), kadang ditambahkan santan, kemudian ditambah es (es batu atau es serut).","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Es_Teller_77.jpg/960px-Es_Teller_77.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Es_Teller_77.jpg","views":7464,"langs":["id","ja","jv"],"langNames":{"id":"Es teler","ja":"エステレール","jv":"Ès tèlèr"},"sourceLanguage":"id"},{"title":"Kolak (food)","name":"Kolak (food)","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kolak_(food)","ingredients":["Palm sugar","coconut milk","pandanus leaf"],"prepSummary":"Kolak is basically a dessert based on a sweet liquid made from the mixture of palm sugar and coconut milk. Blocks of palm sugar are crushed and liquified in boiling water, mixed together with coconut milk and pandanus leaf to add aroma. Additional fillings are added and boiled together in this hot sweet liquid. Popular kolak contents including sliced banana, diced sweet potato, ground sweet potato balls, diced pumpkin, jackfruit, and aren palm fruit locally known as kolang-kaling. Traditionally kolak served warm right after it was cooked and ready, or at room temperature.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Kolak_pisang_dan_ubi.JPG/960px-Kolak_pisang_dan_ubi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Kolak_pisang_dan_ubi.JPG","views":4207,"langs":["ar","es","fr","id","jv","ko","ur"],"langNames":{"ar":"كولاء","es":"Kolak","fr":"Kolak","id":"Kolak","jv":"Kolak","ko":"콜락","ur":"کولک"}},{"title":"Kue asida","name":"Kue asida","country":"Indonesia","region":"Maluku Islands","url":"https://en.wikipedia.org/wiki/Kue_asida","prepSummary":"Kue asida (; Jawi: ) adalah sebuah hidangan penutup puding Indonesia yang terbuat dari air dengan campuran tepung gandum, gula, kayu manis, mentega dan madu. Hidangan tersebut merupakan hidangan khas Maluku dan juga ditemukan dalam hidangan Melayu dan Arab Indonesia. Hidangan tersebut biasanya disajikan pada Ramadan untuk iftar. Kue asida nyaris mirip dengan dodol.","course":"Iftar, dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Kue_asida.jpg/960px-Kue_asida.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M.akbar.raf","licence":"CC BY-SA 4.0","leadFile":"Kue_asida.jpg","views":1292,"langs":["ar","ha","hy","id"],"langNames":{"ar":"كعكة العصيدة","ha":"Kue asida","hy":"Քուե ասիդա","id":"Kue asida"},"sourceLanguage":"id"},{"title":"Kue lapis","name":"Kue lapis","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_lapis","ingredients":["Rice flour","sugar","coconut milk"],"prepSummary":"This snack usually consists of two alternating coloured layers, matching its name, the use of different colours makes the layers visible. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Kue_Lapis.jpg/960px-Kue_Lapis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shitadevi","licence":"CC BY-SA 4.0","leadFile":"Kue_Lapis.jpg","views":37640,"langs":["fr","id","jv","ko","ms","nl","th","uk"],"langNames":{"fr":"Kue lapis","id":"Kue lapis","jv":"Kuwé lapis","ko":"쿠이 라피스","ms":"Kuih lapis","nl":"Kue lapis","th":"กูเวลาปิซ","uk":"Куе лапіс"}},{"title":"Kue leker","name":"Kue leker","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Kue_leker","ingredients":["Wheat flour","milk","eggs","sugar"],"prepSummary":"Kue leker is commonly served with a variety of fillings and toppings, such as bananas, sugar, condensed milk, cheese, and chocolate sprinkles. Kue leker is typically folded in half prior to serving. Kue leker has a thin and crispy texture, similar to that of a crêpe.","course":"Warm or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Kue_Lekker.jpg/960px-Kue_Lekker.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"@orajoo","licence":"CC BY 2.0","leadFile":"Kue_Lekker.jpg","views":2429,"langs":["id","jv","ko","ms"],"langNames":{"id":"Leker","jv":"Lèker","ko":"쿠에 레크르","ms":"Leker"},"province":"Kota Surakarta","city":"Surakarta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue makmur","name":"Kue makmur","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kue_makmur","ingredients":["Nuts","ghee","flour","icing sugar"],"prepSummary":"Kuih Makmur merupakan sejenis kuih yang popular di pantai timur seperti Kelantan dan Terengganu. Ia merupakan sejenis kuih kering ini berbentuk bebola agak bulat diperbuat dari ramuan tepung gandum, telur, minyak sapi atau butter dan mempunyai berintikan kacang tanah bergoreng, atau badam dan sebagainya di dalamnya. Oleh itu kadang kala ia juga dikenali sebagai biskut makmur. Selain itu, gula ising digunakan untuk menepung atau menyalut kuih ini, gula kisar juga dijadikan alternatif sebagai bahan gantian untuk gula ising. Terdapat beberapa resipi bagi menghasilkan kuih makmur, ada yang hanya m","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Makmur.png/960px-Makmur.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Night Lantern","licence":"CC BY-SA 4.0","leadFile":"Makmur.png","views":3264,"langs":["jv","ko","ms"],"langNames":{"jv":"Kuwé makmur","ko":"쿠에 막무르","ms":"Kuih makmur"},"sourceLanguage":"ms","originClaims":["Indonesia","Malaysia","Singapore"]},{"title":"Kue putu mayang","name":"Kue putu mayang","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Kue_putu_mayang","ingredients":["Rice flour"],"course":"Breakfast, dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Putu_mayang.JPG/960px-Putu_mayang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Putu_mayang.JPG","views":3291,"langs":["jv","ko"],"langNames":{"jv":"Kuwé putu mayang","ko":"쿠에 푸투 마양"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lupis (food)","name":"Lupis (food)","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Lupis_(food)","ingredients":["Glutinous rice","coconut","palm sugar syrup"],"prepSummary":"Lupis is made by first soaking glutinous rice in water, salt, and lime juice. After draining the water, the soaked glutinous rice is moved onto banana leaves in single-serving-size portions to be wrapped for shaping. The wrapped rice triangles are then put aside for the creation of the syrup condiment. Coconut sugar is dissolved in water and brought to a boil, and left to thicken.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Lupis.jpg/960px-Lupis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"suhakri_hsu","licence":"CC BY 2.0","leadFile":"Lupis.jpg","views":5538,"langs":["es","id","jv","ko","ms"],"langNames":{"es":"Lupis","id":"Lupis (makanan)","jv":"Lupis","ko":"쿠이 로페스","ms":"Kuih lopes"}},{"title":"Seri muka","name":"Seri muka","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Seri_muka","prepSummary":"雙色糯米糕（馬來文：Seri Muka）又稱斯里木卡糕，是馬來西亞娘惹社群的著名傳統甜點，其馬來名稱意為“漂亮的臉孔”。此糕點的外形為兩層式，與達蘭糕（Kuih Talam）相似，上層為用班蘭葉汁液染色的綠色玉米粉糊，下層為煮熟的糯米飯，有時會使用藍花將部分糯米飯染成藍色，增添不同的色彩。椰漿是此糕點的重要食材，享用時，可以明顯感受到班蘭葉與椰漿的香味，部分人士在享用此糕點時，會蘸點咖椰（Kaya）。 此糕點是娘惹社群的代表性糕點之一，在各喜慶場合皆可見其踪影，也可作为早餐或下午茶点心。在2009年也被馬來西亞國家文物遺產局（Department of National Heritage）列為馬來西亞百大食品遺產之一（100 Malaysian heritage foods and drinks）。","course":"Snack or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Seri_Muka1.JPG/960px-Seri_Muka1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SimonLyall","licence":"Public domain","leadFile":"Seri_Muka1.JPG","views":7488,"langs":["jv","ko","ms","uk","zh"],"langNames":{"jv":"Kuwé seri muka","ko":"세리 무카","ms":"Seri muka","uk":"Сері мука","zh":"雙色糯米糕"},"sourceLanguage":"zh","originClaims":["Indonesia","Malaysia"]},{"title":"Untir-untir","name":"Untir-untir","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Untir-untir","ingredients":["Dough","peanut oil"],"prepSummary":"Untir-untir atau kue tambang adalah jenis donat yang digoreng dengan minyak kacang. Hidangan ini memiliki tampilan yang mengkilap dan keemasan dengan rasa renyah, mirip dengan cakwe dan mahua. Makanan populer di Jawa, tetapi hari ini dapat ditemukan di seluruh pelosok negeri. Biji wijen bisa ditambahkan dalam membuat untir-untir.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Mafaimage2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ryuka","licence":"CC BY-SA 3.0","leadFile":"Mafaimage2.jpg","views":1072,"langs":["id","jv","ko"],"langNames":{"id":"Untir-untir","jv":"Untir-untir","ko":"운티르운티르"},"sourceLanguage":"id"},{"title":"Wingko","name":"Wingko","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Wingko","ingredients":["Coconut"],"prepSummary":"Wingko atau sering disebut juga Wingko babat (Hanacaraka: ) adalah makanan tradisional khas Indonesia. Wingko adalah sejenis kue yang terbuat dari kelapa muda, tepung beras ketan dan gula. Wingko sangat terkenal di pantai utara pulau Jawa. Kue ini sering dijual di stasiun kereta api, stasiun bus atau juga di toko-toko kue untuk oleh-oleh keluarga.Wingko biasanya berbentuk bundar biasa disajikan dalam keadaan hangat dan dipotong kecil-kecil. Wingko dapat dijual dalam bentuk bundar yang besar atau juga berupa kue-kue kecil yang dibungkus kertas. Kombinasi gula dan kelapa menjadikan kue ini nikma","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/6._Wingko_Babat_3.jpg/960px-6._Wingko_Babat_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Danangtrihartanto","licence":"CC BY-SA 4.0","leadFile":"6._Wingko_Babat_3.jpg","views":5991,"langs":["ar","id","jv"],"langNames":{"ar":"وينغكو","id":"Wingko babat","jv":"Wingko babat"},"sourceLanguage":"id"},{"title":"Batagor","name":"Batagor","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Batagor","ingredients":["Fried fish dumpling with tofu","vegetables in peanut sauce"],"prepSummary":"Batagor (akronim dari baso tahu goréng, Aksara Sunda Baku: ), merupakan jajanan khas Bandung yang kini sudah dikenal hampir di seluruh wilayah Indonesia. Secara umum, batagor dibuat dari tahu yang dilembutkan dan diisi dengan adonan berbahan ikan tenggiri dan tepung tapioka lalu dibentuk menyerupai bola yang digoreng dalam minyak panas selama beberapa menit hingga matang. Variasi lainnya yaitu siomay, digoreng dan dihidangkan bersama batagor dan dikombinasikan dengan bumbu kacang, kecap manis, sambal, dan air perasan jeruk nipis sebagai pelengkap. Saat ini, batagor tidak hanya berbentuk bulat","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Batagor_Savoy_Homann_Bandung.jpg/960px-Batagor_Savoy_Homann_Bandung.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Batagor_Savoy_Homann_Bandung.jpg","views":10099,"langs":["ar","es","fr","id","jv","ms"],"langNames":{"ar":"باتاغور","es":"Batagor","fr":"Batagor","id":"Batagor","jv":"Batagor","ms":"Batagor"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cilok","name":"Cilok","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Cilok","ingredients":["sambal","atau kuah"],"prepSummary":"Cilok (,, aci dicolok, \"tapioka ditusuk\") adalah penganan yang terbuat dari tapioka, bentuknya bulat menyerupai bakso, diberi isian gajih, daging, dan sebagainya, biasanya disajikan dengan saus, kecap, sambal kacang, dan sebagainya. Bentuknya bulat-bulat dan kadang diisi dengan isian, seperti daging atau potongan telur di dalamnya. Cilok, bersama dengan camilan berbahan aci lainnya, seperti cimol, cireng, cibay, dan sebagainya, berkembang di wilayah Parahyangan.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Cilok_kukus.jpg/960px-Cilok_kukus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiwik P","licence":"CC BY-SA 4.0","leadFile":"Cilok_kukus.jpg","views":6898,"langs":["ar","id","jv","ms"],"langNames":{"ar":"تشيلوك","id":"Cilok","jv":"Cilok","ms":"Cilok"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue kochi","name":"Kue kochi","country":"Indonesia","region":"Indonesian snack foods","url":"https://en.wikipedia.org/wiki/Kue_kochi","ingredients":["Glutinous rice flour","shaved coconut","palm sugar"],"prepSummary":"Le kue kochi ou koci est une boulette d'Asie du Sud-Est maritime (kue ou kuih) que l'on trouve dans la cuisine javanaise, malaise et peranakan. Elle est fabriquée à partir de farine de riz gluant et fourrée de noix de coco avec du sucre de palme. Au Brunei, en Indonésie, en Malaisie et à Singapour, ce snack est souvent considéré comme un dessert et peut être consommé à tout moment (au petit déjeuner ou à l'heure du thé). La couleur noire du riz non poli symbolise la mort, tandis que la garniture sucrée représente la résurrection.","course":"Dessert or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Kuih_Kochi.jpg/960px-Kuih_Kochi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0","leadFile":"Kuih_Kochi.jpg","views":4745,"langs":["fr","jv","ko","ms","th"],"langNames":{"fr":"Kuih kochi","jv":"Kuwé kochi","ko":"쿠에 코치","ms":"Kuih koci","th":"โกชี"},"sourceLanguage":"fr"},{"title":"Nagasari","name":"Nagasari","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Nagasari","ingredients":["wrapped inside banana leaf"],"prepSummary":"Nagasari (aksara Jawa: ꦤꦒꦱꦫꦶ /nɔ.gʰɔ.sa.ri/) atau nogosari adalah jenis kue basah tradisional yang sangat populer dan diwariskan dari generasi ke generasi dalam masyarakat Jawa. Umumnya, kue nagasari ini disajikan saat hari besar menurut Kalender Jawa atau acara-acara lainnya. Seperti kenduri dan acara pernikahan. Nagasari adalah jajanan tradisional Jawa yang berasal dari Daerah Istimewa Yogyakarta, terdokumentasi dalam Serat Centini, yang diterbitkan pada abad ke-18 M.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Nagasari_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"bolakeluarga","licence":"CC BY-SA 4.0","leadFile":"Nagasari_2.jpg","views":5586,"langs":["es","fr","id","it","jv","ko","ms","nl","ta","th"],"langNames":{"es":"Nagasari","fr":"Nagasari","id":"Nagasari","it":"Nagasari","jv":"Nagasari","ko":"나가사리","ms":"Nagasari","nl":"Nagasari","ta":"நாகசரி","th":"นากาซารี"},"sourceLanguage":"id"},{"title":"Rijsttafel","name":"Rijsttafel","country":"Indonesia","region":"Netherlands","url":"https://en.wikipedia.org/wiki/Rijsttafel","ingredients":["Rice with various side dishes"],"prepSummary":"Rijsttafel (, secara harfiah berarti \"meja nasi\") adalah hidangan Indonesia rumit yang diadaptasi oleh orang Belanda dari penyajian hidang nasi padang dari daerah Padang di Sumatera Barat. Terdiri dari banyak (empat puluh bukan jumlah yang luar biasa) lauk pauk dalam porsi kecil, disertai nasi yang diolah dengan beberapa cara berbeda. Lauk pauk yang populer antara lain telur gulung, sambal, sate, ikan, buah, sayur mayur, acar, dan kacang-kacangan. Di sebagian besar wilayah yang menyajikannya, seperti Belanda dan wilayah lain yang memiliki pengaruh kuat Belanda (seperti sebagian Hindia Barat),","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Rijsttafel_Den_Haag_Javastraat.jpg/960px-Rijsttafel_Den_Haag_Javastraat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0","leadFile":"Rijsttafel_Den_Haag_Javastraat.jpg","views":45634,"langs":["ar","de","es","he","id","it","ja","jv","ms","nl","pl","ru","uk"],"langNames":{"ar":"ريجيستافل","de":"Indonesische Reistafel","es":"Rijsttafel","he":"רייסטאפל","id":"Rijsttafel","it":"Rijsttafel","ja":"ライスターフェル","jv":"Rijsttafel","ms":"Rijsttafel","nl":"Rijsttafel","pl":"Rijsttafel","ru":"Рийстафель","uk":"Рійстафель"},"sourceLanguage":"id"},{"title":"Binte biluhuta","name":"Binte biluhuta","country":"Indonesia","region":"Gorontalo","url":"https://en.wikipedia.org/wiki/Binte_biluhuta","ingredients":["corn","shrimp","skipjack tuna"],"prepSummary":"Binte biluhuta atau dikenal pula dengan nama milu siram merupakan makanan khas masyarakat Gorontalo, Sulawesi, Indonesia. Binte biluhuta berasal dari Bahasa Gorontalo yaitu binte yang berarti \"jagung\", dan biluhuta artinya \"disiram\". Sesuai dengan namanya, milu siram adalah makanan berbahan dasar jagung yang disajikan dengan cara disiram dengan kuah. Dalam pembuatan binte biluhuta, bahan utama yang digunakan antara lain jagung manis muda yang dipipil, udang atau ikan tongkol kukus disuwir, kelapa parut segar, daun kemangi, dan daun bawang yang diiris tipis. Untuk lebih memperkaya rasanya, bias","course":"Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Binte_Biluhuta.jpg/960px-Binte_Biluhuta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Supardisahabu","licence":"CC BY-SA 4.0","leadFile":"Binte_Biluhuta.jpg","views":921,"langs":["id"],"langNames":{"id":"Binte biluhuta"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Madumongso","name":"Madumongso","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Madumongso","prepSummary":"Madumongso adalah makanan ringan asal Ponorogo, Jawa Timur. Makanan ringan ini terbuat dari ketan hitam sebagai bahan dasarnya. Rasanya asam bercampur manis karena ketan hitam sebelumnya diolah dahulu menjadi tapai (melalui proses fermentasi). Setelah jadi kemudian diolah lagi dengan menambahkan gula, santan, dan beberapa buah nanas sebelum kemudian dimasak hingga menjadi seperti dodol/jenang. Madumongso biasanya dibungkus kertas minyak yang berwarna-warni.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Madu_Mongso.JPG/960px-Madu_Mongso.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Madu_Mongso.JPG","views":1022,"langs":["id","jv","ko"],"langNames":{"id":"Madumongso","jv":"Madu mangsa","ko":"마두몽소"},"sourceLanguage":"id"},{"title":"Gado-gado","name":"Gado-gado","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Gado-gado","prepSummary":"Gado-gado adalah makanan yang terdiri atas sayur-sayuran, kentang, tempe, tahu, telur rebus, ketupat, lontong, yang diberi bumbu sambal kacang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Gado_gado_jakarta.jpg/960px-Gado_gado_jakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Piknikdong","licence":"CC BY-SA 4.0","leadFile":"Gado_gado_jakarta.jpg","views":46615,"langs":["ar","az","cs","de","es","fa","fr","he","hy","id","it","ja","jv","ko","mr","ms","nl","pl","pt","ru","th","tl","uk","uz","zh"],"langNames":{"ar":"قادو قادو","az":"Qado-qado","cs":"Gado-gado","de":"Gado-gado","es":"Gado-gado","fa":"گادو گادو","fr":"Gado-gado","he":"גאדו-גאדו","hy":"Գադո-գադո","id":"Gado-gado","it":"Gado-gado","ja":"ガドガド","jv":"Gadho-gadho","ko":"가도가도","mr":"गादो-गादो","ms":"Gado-gado","nl":"Gadogado","pl":"Gado-gado","pt":"Gado-gado","ru":"Гадо-гадо","th":"กาโด-กาโด","tl":"Gado-gado","uk":"Гадо-гадо","uz":"Gado-gado","zh":"加多加多"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Karedok","name":"Karedok","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Karedok","ingredients":["Raw vegetables","peanut sauce","krupuk"],"prepSummary":"Karedok adalah salah satu makanan khas Sunda di Indonesia. Karedok sekilas mirip dengan lotek. Karedok dibuat dengan bahan-bahan sayuran mentah antara lain; mentimun, taoge, kol, kacang panjang, ubi, labu siam daun kemangi, dan terong atau leunca, sedangkan sausnya adalah bumbu kacang yang dibuat dari cabai merah, bawang putih, kencur, kacang tanah, air asam, gula kawung, garam, dan terasi.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Karedok_in_Ubud_1.jpg/960px-Karedok_in_Ubud_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Karedok_in_Ubud_1.jpg","views":5269,"langs":["de","id","jv","ms"],"langNames":{"de":"Karedok","id":"Karedok","jv":"Karédhok","ms":"Karedok (makanan)"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kuluban","name":"Kuluban","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Kuluban","ingredients":["Steamed vegetable salad","shredded coconut dressing"],"prepSummary":"Kuluban adalah makanan tradisional dari Jepara yang merupakan \"Urapnya Jepara\". Kuluban dapat dikonsumsi sebagai salad untuk vegetarian atau sebagai lauk, sebagaimana disebutkan dalam prasasti yang berasal dari zaman Medang Mataram sekitar abad ke-9 Masehi. Kuluban sangat mudah di temukan di pasar-pasar tradisional Jepara, terutama di Pasar Karangrandu yang merupakan sentra jajanan khas Jepara.","course":"Side dish","views":1760,"langs":["bn","id","jv","or","uz"],"langNames":{"bn":"কুলুবান","id":"Kuluban","jv":"Kluban","or":"କୁଲୁବାନ","uz":"Kuluban"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lalab","name":"Lalab","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Lalab","prepSummary":"Lalap atau lalapan, lalab adalah adalah salad sayuran mentah khas Sunda yang disajikan dengan sambal. Ini adalah hidangan sayur khas Sunda yang berasal dari Jawa Barat dan Banten, Indonesia. Diantararnya daun-daun muda, mentimun, petai mentah, dan sebagainya yang dimakan bersama-sama dengan sambal dan nasi; ulam. Lalap menyerupai salad, yang banyak dijumpai di makanan barat, walau begitu khas bagi lalap adalah bahwa sayur-sayur lalap tidak dimakan bersama saus (dressing) atau bumbu-bumbu. Lalap biasa dimakan bersama nasi dan lauk-pauk lainnya (ayam goreng, ikan goreng, sambal, dan sebagainya).","course":"Iced tea, Ayam Goreng (Fried chicken)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Lalab_platter_and_Sambal.jpg/960px-Lalab_platter_and_Sambal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Lalab_platter_and_Sambal.jpg","views":8217,"langs":["fr","id","jv","th"],"langNames":{"fr":"Lalab","id":"Lalap","jv":"Lalapan","th":"ลาลับ"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pecel","name":"Pecel","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Pecel","ingredients":["Vegetables in peanut sauce"],"prepSummary":"Pecel (, bentuk tidak baku: pecal) adalah makanan yang terdiri atas sayuran rebus, seperti kacang panjang, bayam, taoge yang disiram dengan kuah sambal kacang dan sebagainya. Pecel merupakan penganan khas suku Jawa yang mudah ditemukan di Pulau Jawa, khususnya di Jawa Tengah, D.I. Yogyakarta dan Jawa Timur. Setiap daerah mengembangkan pecel dengan selera dan kekhasannya masing mulai dari variasi isi hingga kecenderungan rasa yang berbeda, di Jawa Timur bumbu pecel akan terasa lebih pedas dan asin, sedangkan di Jawa bagian tengah cenderung terasa manis dan gurih saja. Bahkan, jika di Jawa Timur","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Pecel_Hariadhi.JPG/960px-Pecel_Hariadhi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hariadhi","licence":"CC BY-SA 3.0","leadFile":"Pecel_Hariadhi.JPG","views":9834,"langs":["ar","de","el","es","eu","fr","id","it","jv","ko","ms","th","tr"],"langNames":{"ar":"بيسيل","de":"Pecel","el":"Πετσέλ","es":"Pecel","eu":"Pecel","fr":"Pecel (cuisine)","id":"Pecel","it":"Pecel (gastronomia)","jv":"Pecel","ko":"프츨","ms":"Pecal","th":"เปอเจิล","tr":"Pecel"},"sourceLanguage":"id","province":"Kabupaten Ponorogo","city":"Ponorogo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Urap","name":"Urap","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Urap","ingredients":["Steamed vegetable salad","shredded coconut dressing"],"course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Urap.JPG/960px-Urap.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Urap.JPG","views":8840,"langs":["ar","az","fr","id","ja","jv","ko","ml","th"],"langNames":{"ar":"أوراب","az":"Urap","fr":"Urap","id":"Urap","ja":"ウラプ","jv":"Urap","ko":"우랍","ml":"ഉറാപ്","th":"อูรัป"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Arem-arem","name":"Arem-arem","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Arem-arem","prepSummary":"Arem-arem (arěm-arěm) dikenal juga sebagai lontong isi adalah penganan berupa nasi yang berisi sayuran atau sambal goreng, kemudian dibungkus dengan daun pisang. Arem-arem merupakan penganan tradisional khas Jawa yang populer di wilayah Jawa Tengah, Jawa Timur, dan Daerah Istimewa Yogyakarta. Biasanya sebagai makanan pengganti sarapan, dan juga termasuk jajanan pasar yang digemari masyarakat Jawa. Penganan ini berasal dari Kebumen, Jawa Tengah. Isian arem-arem bervariasi sesuai daerah. Di Jawa Barat, biasanya berisi oncom pedas, kentang, wortel, dan bihun. Sementara di Jakarta, isian lebih ber","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Arem-arem.JPG/960px-Arem-arem.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Arem-arem.JPG","views":4283,"langs":["ar","hy","id","jv","ru","uk","uz"],"langNames":{"ar":"أريم-أريم","hy":"Արեմ-արեմ","id":"Arem-arem","jv":"Arem-arem","ru":"Арем-арем","uk":"Арем-арем","uz":"Arem-arem"},"sourceLanguage":"id"},{"title":"Ayam bumbu rujak","name":"Ayam bumbu rujak","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Ayam_bumbu_rujak","ingredients":["chicken","spicy seasoning"],"prepSummary":"Ayam bumbu rujak adalah sebuah makanan khas Jawa yang terbuat dari daging ayam yang masih muda dan dibumbui bumbu merah yang digiling. Bumbu merah tersebut terbuat dari garam, bawang putih, bawang bombai dan cabai merah. Disebut berbumbu rujak karena terdapat banyak rempah-rempah di samping cabai, termasuk gula jawa yang umum dipakai dalam saus rujak buah.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Ayam_bumbu_rujak.jpg/960px-Ayam_bumbu_rujak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AWG97","licence":"CC BY-SA 4.0","leadFile":"Ayam_bumbu_rujak.jpg","views":2794,"langs":["id","jv","ko","ms"],"langNames":{"id":"Ayam bumbu rujak","jv":"Pitik bumbu rujak","ko":"아얌 붐부 루작","ms":"Ayam bumbu rujak"},"sourceLanguage":"id"},{"title":"Ayam geprek","name":"Ayam geprek","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Ayam_geprek","ingredients":["fried chicken served with sambal"],"prepSummary":"Ayam geprek adalah makanan ayam goreng tepung khas Indonesia yang diulek atau dilumatkan bersama sambal bajak (Sambal bajak adalah sambal khas dari Jawa Tengah dan Jawa Timur. Sambal ini memiliki cita rasa yang manis, pedas, dan gurih. Sambal bajak terbuat dari cabai merah besar, cabai rawit, tomat, bawang merah, bawang putih, gula merah, dan terasi yang ditumis). Sebagian besar sumber menyebut bahwa ayam geprek berasal dari Kota Yogyakarta. Kini, ayam geprek telah menjadi hidangan populer yang dapat ditemukan di hampir semua kota besar di Indonesia.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/24/Ayam_geprek.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"raturecipe","licence":"CC BY-SA 4.0","leadFile":"Ayam_geprek.png","views":19460,"langs":["id","jv","ms"],"langNames":{"id":"Ayam geprek","jv":"Pitik geprèk","ms":"Ayam geprek"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ayam goreng kalasan","name":"Ayam goreng kalasan","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Ayam_goreng_kalasan","ingredients":["Ayam goreng with kremesan"],"prepSummary":"The dish is traditionally prepared with the ayam kampung chicken, native to Indonesia. Apart from the cooked chicken, the dish is most commonly served with rice and is paired with a sambal and a vegetable lalab, typically consisting of cucumbers, basil leaves, and cabbage. It is typically prepared with young chickens seasoned with a spice mix that includes salt, shallots, garlic, coriander, galangal, bay leaves, among other ingredients and boiled in coconut milk.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Ayam_goreng_kalasan.JPG/960px-Ayam_goreng_kalasan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Ayam_goreng_kalasan.JPG","views":5265,"langs":["id","jv","ms"],"langNames":{"id":"Ayam goreng Kalasan","jv":"Pitik gorèng Kalasan","ms":"Ayam goreng Kalasan"},"province":"Kabupaten Sleman","city":"Sleman","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ayam kecap","name":"Ayam kecap","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Ayam_kecap","ingredients":["Chicken (cut into pieces)","poached in sweet soy sauce","spices"],"prepSummary":"Ayam kecap atau ayam masak kicap adalah sebuah hidangan ayam Jawa yang dibumbui atau disiram kecap manis yang lazim ditemukan di Indonesia dan Malaysia dan Singapura.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Ayam_Kecap_2.jpg/960px-Ayam_Kecap_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Ayam_Kecap_2.jpg","views":5555,"langs":["ar","id","jv","ko","ms","pa","vi"],"langNames":{"ar":"دجاج كيتشاب","id":"Ayam kecap","jv":"Pitik kécap","ko":"아얌 크찹","ms":"Ayam masak kicap","pa":"ਅਯਾਮ ਕੇਕਾਪ","vi":"Ayam kecap"},"sourceLanguage":"id"},{"title":"Ayam penyet","name":"Ayam penyet","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Ayam_penyet","prepSummary":"Ayam penyet (pěnyét) adalah hidangan Ayam goreng Indonesia, khususnya Jawa, yang terdiri dari ayam goreng yang diulek memakai ulekan untuk melembutkannya, serta disajikan dengan sambal, potongan-potongan timun, tahu goreng dan tempe. Varian ayam penyet paling populer adalah ayam penyet Suroboyo. Bahan-bahan dasar untuk membuat ayam penyet, antara lain ayam (dada, paha, atau sesuai selera), air, daun salam, serai, lengkuas, garam, gula, dan minyak goreng. Sedangkan, bahan-bahan sambal penyet, antara lain cabai merah, cabai rawit, bawang merah, bawang putih, tomat, terasi bakar, gula merah, dan","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Ayam_penyet.JPG/960px-Ayam_penyet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D.W. Fisher-Freberg","licence":"CC BY-SA 3.0","leadFile":"Ayam_penyet.JPG","views":16729,"langs":["ar","ha","id","jv","ko","ms","pa"],"langNames":{"ar":"دجاج بنيه","ha":"Ayam penyet","id":"Ayam penyet","jv":"Pitik penyèt","ko":"아얌 프녯","ms":"Ayam penyet","pa":"ਅਯਾਮ ਪੇਨਯੇਟ"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Botok","name":"Botok","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Botok","ingredients":["tofu","anchovy","fish","meat or mushroom) spiced","steamed in banana leaf"],"prepSummary":"The grated coconut flesh is mixed with chili, salt, pepper, lemon basil, and salam (Indonesian bay leaf) and additional ingredients. This mixture is placed upon a piece of banana leaf, and then the leaf is wrapped tight and secured with a stick, then placed on a steamer.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Bubur_Lolos_Botok_Roti.jpg/960px-Bubur_Lolos_Botok_Roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"swaradila from Cirebon, Indonesia","licence":"CC BY 2.0","leadFile":"Bubur_Lolos_Botok_Roti.jpg","views":5348,"langs":["es","id","jv","ms","pt"],"langNames":{"es":"Botok","id":"Botok","jv":"Bothok","ms":"Hidangan Botok","pt":"Botok"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Brengkes","name":"Brengkes","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Brengkes","views":357},{"title":"Brongkos","name":"Brongkos","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Brongkos","ingredients":["Black-eyed pea","meat (beef","goat meat or mutton)","palm sugar","chili","kluwek","various spices","coconut milk"],"prepSummary":"Brongkos adalah sejenis makanan daging dan kacang berkuah bumbu keluak yang lazim dijumpai di Daerah Istimewa Yogyakarta. Meskipun brongkos sering dikaitkan dengan Kota Yogyakarta, hidangan daging dan kacang berkuah ini lazim ditemukan dalam tradisi hidangan Jawa Tengahan; beberapa kota memiliki versi khasnya masing-masing, misalnya nasi brongkos Demak, Solo, Magelang, dan Temanggung. Brongkos jangan dikelirukan dengan makanan yang bernama sangat mirip; brengkes — istilah Jawa untuk pepes; yakni makanan yang dimasak di dalam kemasan daun pisang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Brongkos_1.jpg/960px-Brongkos_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Brongkos_1.jpg","views":2713,"langs":["id","jv","uk"],"langNames":{"id":"Brongkos Yogyakarta","jv":"Brongkos","uk":"Бронгкос Джок'якарта"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Buntil","name":"Buntil","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Buntil","ingredients":["Papaya","taro","anchovies","boiled in coconut milk"],"prepSummary":"Buntil adalah makanan tradisional yang berasal dari Kabupaten Purbalingga, Jawa Tengah, makanan ini berupa \"parutan daging kelapa yang dicampur dengan teri dan bumbu-bumbu, lalu dibungkus daun pepaya,daun talas, maupun singkong kemudian direbus dalam santan. Makanan ini biasa dijajakan di pasar maupun pedagang kaki lima sebagai lauk untuk nasi. Buntil dideskripsikan sebagai \"parutan kelapa dengan ikan teri yang dibungkus daun pepaya\". Buntil sebenarnya adalah semacam bothok yang dibungkus dengan daun muda singkong dan diberi sedikit cairan kuah pedas yang terbuat dari santan. Isinya adalah par","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Buntil.jpg/960px-Buntil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Okkisafire","licence":"CC BY-SA 3.0","leadFile":"Buntil.jpg","views":1725,"langs":["es","id","jv","ko","ms","ru","uk"],"langNames":{"es":"Buntil","id":"Buntil","jv":"Buntil","ko":"분틸","ms":"Hidangan Buntil","ru":"Бунтил","uk":"Бунтил"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gaplek","name":"Gaplek","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Gaplek","prepSummary":"Gaplek (dari bahasa Jawa: gaplèk) adalah ubi kayu (singkong) yang telah dikupas dan dikeringkan (dijemur). Karena kering, gaplek lebih awet untuk disimpan dalam jangka waktu lama daripada singkong segar, dan karenanya acap digunakan sebagai sumber bahan pangan pokok di wilayah-wilayah yang sulit ditanami padi. Biasanya pengeringan gaplek ini dilakukan melalui penjemuran di bawah sinar matahari, sehingga sering ditumbuhi kapang atau jamur sebelum gapleknya kering benar, dan menjadikan gaplek berwarna kekuningan atau kehitaman.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/COLLECTIE_TROPENMUSEUM_Gedroogde_cassave_%28gaplek%29_in_een_loods_te_Soerabaja_waar_het_wordt_gemalen_TMnr_60043894.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"niet bekend / unknown (Fotograaf/photographer). Fotax, Surabaya (Fotostudio).","licence":"CC BY-SA 3.0","leadFile":"COLLECTIE_TROPENMUSEUM_Gedroogde_cassave_(gaplek)_in_een_loods_te_Soerabaja_waar_het_wordt_gemalen_TMnr_60043894.jpg","langs":["id","jv"],"langNames":{"id":"Gaplek","jv":"Gaplèk"},"sourceLanguage":"id"},{"title":"Geplak","name":"Geplak","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Geplak","ingredients":["Coconut","sugar","food coloring"],"prepSummary":"Geplak adalah penganan yang dibuat dari adonan kelapa parut (ampas kelapa) dicampur gula dan vanili, ada yang dicampuri durian, sirsak, atau nangka. Geplak merupakan penganan tradisional khas Jawa yang berasal dari kabupaten Bantul, Daerah Istimewa Yogyakarta. Terdapat pula geplak yang dibuat dari waluh. Industri geplak umumnya dapat ditemui di daerah Kabupaten Bantul, Daerah Istimewa Yogyakarta, yang kebanyakan diusahakan oleh industri rumah tangga. Selanjutnya jenis penganan ini berkembang meluas akibat permintaan pasar dan diusahakan tidak hanya di sekitar Daerah Istimewa Yogyakarta akan te","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/17._Geplak_1.jpg/960px-17._Geplak_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Danangtrihartanto","licence":"CC BY-SA 4.0","leadFile":"17._Geplak_1.jpg","views":1284,"langs":["id","jv","ko","ms"],"langNames":{"id":"Geplak","jv":"Geplak","ko":"그플락","ms":"Geplak"},"sourceLanguage":"id"},{"title":"Gethuk","name":"Gethuk","country":"Indonesia","region":"Java in Indonesia","url":"https://en.wikipedia.org/wiki/Gethuk","ingredients":["Cassava","coconut","sugar"],"prepSummary":"Getuk (bahasa Jawa:gêthuk ꦒꦼꦛꦸꦏ꧀) adalah makanan ringan dari singkong yang direbus, kemudian dicampur gula pasir atau gula merah serta kelapa lalu ditumbuk sekaligus. Getuk adalah penganan tradisional khas masyarakat Jawa yang populer di wilayah Daerah Istimewa Yogyakarta, Jawa Tengah, dan Jawa Timur. Penganan ini berasal dari Magelang dan awa Tengah. Dalam bahasa Sunda, getuk juga dikenal dengan sebutan gegetuk.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Getuk_Magelang.JPG/960px-Getuk_Magelang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Getuk_Magelang.JPG","views":2840,"langs":["es","id","jv","ko"],"langNames":{"es":"Getuk","id":"Getuk","jv":"Gethuk","ko":"그툭"},"sourceLanguage":"id"},{"title":"Getuk goreng","name":"Getuk goreng","country":"Indonesia","region":"Banyumas Regency","url":"https://en.wikipedia.org/wiki/Getuk_goreng","ingredients":["Cassava","brown sugar"],"prepSummary":"Getuk goreng adalah makanan asli khas Sokaraja, Banyumas. Getuk goreng terbuat dari bahan dasar singkong, atau biasanya masyarakat Banyumas menyebutnya budin, dengan tambahan gula jawa membuat getuk goreng ini menjadi manis dan gurih.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Getuk_goreng_Sokaraja.jpg/960px-Getuk_goreng_Sokaraja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Getuk_goreng_Sokaraja.jpg","views":476,"langs":["id","jv"],"langNames":{"id":"Getuk goreng","jv":"Gethuk gorèng"},"sourceLanguage":"id"},{"title":"Iga penyet","name":"Iga penyet","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Iga_penyet","ingredients":["\"Squeezed\" beef ribs served with sambal"],"prepSummary":"Iga penyet adalah masakan Indonesia yang terdiri dari daging iga sapi goreng yang disajikan dengan sambal terasi yang pedas. Makanan ini pertama kali populer di wilayah Arekan Jawa Timur, dan sekarang telah tersebar ke seluruh Indonesia.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Iga_Penyet.JPG/960px-Iga_Penyet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Iga_Penyet.JPG","views":3065,"langs":["id","ko"],"langNames":{"id":"Iga penyet","ko":"이가 프녯"},"sourceLanguage":"id","province":"Kota Surabaya","city":"Surabaya","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jajan pasar","name":"Jajan pasar","country":"Indonesia","region":"Indonesian snack foods","url":"https://en.wikipedia.org/wiki/Jajan_pasar","ingredients":["Tepung","kedelai","beras","singkong"],"prepSummary":"Jajanan pasar adalah makanan tradisional Indonesia yang diperjualbelikan di pasar, khususnya di pasar-pasar tradisional. Dalam pengertian lain, adalah berbagai macam kue yang pada awalnya diperjualbelikan di pasar-pasar tradisional. Meskipun telah banyak beredar makanan instan dan modern bahkan impor dari luar negeri, jajanan pasar masih tetap digemari karena beberapa alasan, antara lain harganya yang relatif terjangkau dengan rasa yang enak, dan ada banyak pilihan beragam yang disediakan. Jajanan pasar ini, oleh masyarakat Jawa, ketika sudah dihidangkan di atas meja, sudah berubah namanya, ya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Jajan_Pasar_in_Jakarta.JPG/960px-Jajan_Pasar_in_Jakarta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Jajan_Pasar_in_Jakarta.JPG","views":4270,"langs":["id","jv"],"langNames":{"id":"Jajanan pasar","jv":"Jajan pasar"},"sourceLanguage":"id"},{"title":"Klanting","name":"Klanting","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Klanting","prepSummary":"Klanting adalah salah satu camilan tradisional Jawa. Klanting terbuat dari tepung jagung, menjadikan tekstur makanan ini seperti karet mirip agar-agar. Warna klanting dapat bermacam-macam, termasuk merah dan hijau. Makanan ini sebenarnya hambar, dan secara tradisional dibubuhi parutan kelapa dan gula merah. Makanan ini sering dijumpai di pasar-pasar tradisional. Kategori:Hidangan Jawa","views":183,"langs":["id","jv"],"langNames":{"id":"Klanting","jv":"Klanting"},"sourceLanguage":"id"},{"title":"Klepon","name":"Klepon","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Klepon","ingredients":["Rice cake","palm sugar","grated coconut"],"prepSummary":"This traditional sweet is a boiled glutinous rice cake filled with molten palm sugar and coated in grated coconut. The dough is typically made from glutinous rice flour and may include tapioca flour or mashed sweet potato as an additional binding agent. Small pieces of solid palm sugar, known regionally as gula jawa, gula merah or gula Melaka, are inserted into portions of the dough, which are then shaped into round balls. These are boiled until the dough becomes tender and the sugar inside melts, forming a liquid centre. Careful preparation is required to ensure the sugar remains contained during the cooking process.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Klepon_Khas_Tulungagung.jpg/960px-Klepon_Khas_Tulungagung.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robijuniarta","licence":"CC BY-SA 4.0","leadFile":"Klepon_Khas_Tulungagung.jpg","views":25367,"langs":["ar","es","fr","id","it","jv","ms","nl","zh"],"langNames":{"ar":"كليبون","es":"Klepon","fr":"Klepon","id":"Klepon","it":"Klepon","jv":"Klepon","ms":"Onde-onde","nl":"Klepon","zh":"椰絲球"}},{"title":"Krechek","name":"Krechek","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Krechek","ingredients":["Rambak or krupuk kulit","potato"],"prepSummary":"Krecek atau kerecek (bahasa Jawa: ꦏꦿꦺꦕꦺꦏ꧀, translit. Krècèk) adalah bahan makanan yang berasal dari kulit sapi yang dikeringkan dan digoreng hingga mengembang menjadi kerupuk kulit. Bahan ini digunakan dalam berbagai masakan tradisional di Indonesia, terutama di wilayah Jawa. Dalam penggunaan sehari-hari, istilah krecek dapat merujuk pada kerupuk kulit sebagai bahan makanan maupun pada hidangan yang menggunakan bahan tersebut.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Krecek_Yogyakarta.jpg/960px-Krecek_Yogyakarta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dietrich Ayala from Portland, USA","licence":"CC BY 2.0","leadFile":"Krecek_Yogyakarta.jpg","views":4432,"langs":["es","id","jv","ko","ms"],"langNames":{"es":"Krechek","id":"Krecek","jv":"Krèchèk","ko":"크레첵","ms":"Krechek"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lontong","name":"Lontong","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Lontong","ingredients":["Compressed rice cooked in banana leaf"],"prepSummary":"Lontong is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up banana leaf. The leaf is secured with lidi semat, a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of lontong usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface. Alternative ways of cooking lontong include placing uncooked rice into a muslin bag and then letting the water seep in and cause the rice to form a solid mass.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Lontong.jpg/960px-Lontong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Diádoco assumed (based on copyright claims).","licence":"CC BY 3.0","leadFile":"Lontong.jpg","views":28770,"langs":["ar","de","es","fr","hy","id","it","ja","jv","ko","ml","ms","pl","ru","th","uk"],"langNames":{"ar":"لونتونغ","de":"Lontong","es":"Lontong","fr":"Lontong","hy":"Լոնտոնգ","id":"Lontong","it":"Lontong","ja":"ロントン","jv":"Lonthong","ko":"론통","ml":"ലോണ്ടോംഗ്","ms":"Lontong","pl":"Lontong","ru":"Лонтонг","th":"ลนตง","uk":"Лонтонг"}},{"title":"Lontong balap","name":"Lontong balap","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Lontong_balap","ingredients":["Lontong","bean sprouts","fried tofu","fried mashed beans","fried shallots","sambal petis","sweet soy sauce"],"prepSummary":"Lontong balap adalah makanan khas Indonesia yang merupakan ciri khas kota Surabaya di Jawa Timur. Makanan ini terdiri dari lontong, taoge, tahu goreng, lentho, bawang goreng, kecap, dan sambal. Lontong balap terdiri dari lontong yang diiris-iris dan di atas irisan lontong ini ditumpangi irisan tahu dan remasan beberapa lentho (bulatan kecil sebesar ibu jari dan dipencet ini bentuk lentho asli lontong balap, berbeda dengan lentho yang dipakai sekarang), kemudian di atasnya ditumpangi kecambah setengah matang yang porsinya terbanyak dalam hidangan, setelah itu diambilkan kuah secukupnya, sambal ","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/20170125_105849283_Lontong_balap.jpg/960px-20170125_105849283_Lontong_balap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lasthib","licence":"CC BY-SA 4.0","leadFile":"20170125_105849283_Lontong_balap.jpg","views":3920,"langs":["id","jv","ms"],"langNames":{"id":"Lontong balap","jv":"Lonthong balap","ms":"Lontong balap"},"sourceLanguage":"id"},{"title":"Lotek (food)","name":"Lotek (food)","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Lotek_(food)","prepSummary":"Lotek adalah salah satu makanan khas Sunda yang mudah ditemukan di beberapa daerah di Indonesia. Lotek merupakan versi lain dari karedok yang bahannya mentah. Sepintas lotek ini hampir mirip dengan gado-gado, yakni makanan berupa rebusan sayuran segar yang disiram dressing berupa sambal dicampur bumbu kacang. Keunikannya, sebagai bahan sambal di samping kacang sering kali ditambahkan tempe dan dalam bumbunya ditambahkan terasi, gula merah, dan bawang putih. Secara umum, lotek terasa lebih manis daripada pecel ataupun gado-gado. Lotek dapat disajikan dengan lontong atau nasi hangat, disertai de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Lotek_Indonesian_food.jpg/960px-Lotek_Indonesian_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Okkisafire","licence":"CC BY-SA 4.0","leadFile":"Lotek_Indonesian_food.jpg","views":2343,"langs":["id","jv","ms"],"langNames":{"id":"Lotek","jv":"Lothèk","ms":"Lotek"},"sourceLanguage":"id"},{"title":"Megono","name":"Megono","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Megono","ingredients":["mixed with grated coconut","along with other spices"],"prepSummary":"Sego Megono adalah sebuah hidangan khas Jawa Tengah yang terbuat dari nangka muda dengan perpaduan kelapa parut yang dibumbui sehingga menciptakan rasa gurih. Kemudian berkembang di Kota Pekalongan, Kabupaten Batang, Kabupaten Pemalang, Kabupaten Magelang, Kota Magelang, Kabupaten Wonosobo, dan Kabupaten Temanggung. Megono biasanya disajikan dengan nasi, mendoan, cumi masak hitam, telur balado, tempe orek, mentimun, dan sambal.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Nasi_megono.JPG/960px-Nasi_megono.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"Public domain","leadFile":"Nasi_megono.JPG","views":2645,"langs":["id","jv"],"langNames":{"id":"Megono","jv":"Sega megono"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi ambeng","name":"Nasi ambeng","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Nasi_ambeng","ingredients":["Steamed rice","fried tempeh","bergedel","rempeyek","rendang","sambal goreng","boiled egg","urap"],"prepSummary":"Nasi ambeng adalah hidangan khas masyarakat Jawa yang merupakan nasi putih yang diletakkan di atas tampah atau daun pisang dan diberi lauk pauk di sekelilingnya. Lauk pauk terdiri daripada perkedel, ikan asin goreng, rempeyek, sambal goreng, telur rebus, tempe goreng, urap, bihun goreng, dan opor ayam. Nasi ambeng adalah hidangan yang disajikan dalam selamatan sebagai tanda kesyukuran. Nasi dimakan beramai-ramai oleh empat hingga lima orang dewasa. Nasi dimakan dengan memakai dengan tangan, tanpa sendok dan garpu. Penyajian nasi ambeng mengandung permohonan agar semua pihak yang turut serta","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Nasi_ambeng.jpg/960px-Nasi_ambeng.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Li Tsin Soon from KL, Malaysia","licence":"CC BY-SA 2.0","leadFile":"Nasi_ambeng.jpg","views":6196,"langs":["id","jv","ko","ms","uk"],"langNames":{"id":"Nasi ambeng","jv":"Sega ambeng","ko":"나시 암븡","ms":"Nasi ambeng","uk":"Рис Амбенг"},"sourceLanguage":"id"},{"title":"Nasi bogana","name":"Nasi bogana","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Nasi_bogana","prepSummary":"Nasi bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Seasoning, such as fried shallots is placed on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes—opor ayam (white chicken curry), dendeng (shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans—are decoratively placed. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are used to tighten the pack together.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/0/07/Nasibogana.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Babakren","licence":"CC BY-SA 3.0","leadFile":"Nasibogana.JPG","views":2444,"langs":["id","jv","ml","ms","pt"],"langNames":{"id":"Nasi bogana","jv":"Sega Bogana","ml":"നാസി ബൊഗാന","ms":"Nasi bogana","pt":"Nasi bogana"},"province":"Kota Tegal","city":"Tegal","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi gandul","name":"Nasi gandul","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Nasi_gandul","prepSummary":"Nasi gandul atau Sego Gandul adalah masakan khas yang berasal dari daerah Pati, Jawa Tengah, Indonesia yang sepintas mirip dengan semur daging dan gulai.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Nasi_Gandul_2.jpg/960px-Nasi_Gandul_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Nasi_Gandul_2.jpg","views":2461,"langs":["id","jv","ko","ms"],"langNames":{"id":"Nasi gandul","jv":"Sega gandhul","ko":"나시 간둘","ms":"Sega gandhul"},"sourceLanguage":"id","province":"Kabupaten Pati","city":"Pati","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi goreng jawa","name":"Nasi goreng jawa","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Nasi_goreng_jawa","ingredients":["Fried rice with meats","vegetables","pickles","spices","sweet soy sauce","sambal"],"prepSummary":"Nasi goreng Jawa adalah nasi goreng khas Jawa yang berbeda dengan nasi goreng China. Perbedaannya adalah nasi goreng China biasanya berwarna agak kuning karena dicampur kari untuk versi Kanton Singapura serta nasi goreng China RRC berwarna merah muda dengan lauk sayuran, daging babi dan udang atau nasi goreng dengan saus khusus. Nasi goreng Jawa biasanya dibumbui dengan sambal ulek, bawang, terasi, dan dan dimasak dengan kayu atau anglo. Selain itu, sering juga ditambahkan telur goreng, kerupuk, kubis dan timun..","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Nasi_Goreng_Breakfast_in_Solo.JPG/960px-Nasi_Goreng_Breakfast_in_Solo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Goreng_Breakfast_in_Solo.JPG","views":3188,"langs":["ar","id","jv","ko","vi"],"langNames":{"ar":"ناسي غورينغ جاوي","id":"Nasi goreng Jawa","jv":"Sega gorèng Jawa","ko":"나시고렝 자와","vi":"Nasi goreng jawa"},"sourceLanguage":"id"},{"title":"Nasi kucing","name":"Nasi kucing","country":"Indonesia","region":"Yogyakarta","url":"https://en.wikipedia.org/wiki/Nasi_kucing","prepSummary":"Nasi Kucing adalah makanan yang berasal dari Yogyakarta, Surakarta, dan Semarang. Porsi nasi kucing umumnya sedikit, biasanya ditambah sambal, ikan bandeng/teri, dan tempe, lalu dibungkus daun pisang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/e/eb/NasiKucing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"remas.nu","licence":"CC BY-SA 4.0","leadFile":"NasiKucing.jpg","views":4865,"langs":["id","jv","ko","ms","ru"],"langNames":{"id":"Nasi kucing","jv":"Sega kucing","ko":"나시 쿠칭","ms":"Nasi kucing","ru":"Наси-кучинг"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi liwet","name":"Nasi liwet","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Nasi_liwet","ingredients":["nasi dimasak dalam santan","disajikan dengan berbagai lauk pauk."],"prepSummary":"Nasi liwet adalah hidangan nasi khas Indonesia yang dimasak dengan santan, kaldu ayam, dan rempah-rempah Nasi kukus biasanya dimasak dalam air, tetapi nasi liwet adalah nasi yang dimasak dengan santan, kaldu ayam, daun salam, dan serai, sehingga memberikan nasi rasa yang kaya, aromatik, dan gurih. Nasi liwet adalah cara memasak nasi tradisional Jawa dengan santan. Ada juga varian nasi liwet ala Sunda yang berbeda rasa dan penyajiannya.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Nasi_Liwet_Solo.jpg/960px-Nasi_Liwet_Solo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Liwet_Solo.jpg","views":6867,"langs":["id","jv","ko","ms"],"langNames":{"id":"Nasi liwet","jv":"Sega liwet","ko":"나시 리웟","ms":"Nasi liwet"},"sourceLanguage":"id","province":"Kota Surakarta","city":"Surakarta","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi pecel","name":"Nasi pecel","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Nasi_pecel","ingredients":["Rice with vegetables in peanut sauce"],"prepSummary":"Nasi pecel adalah hidangan nasi Indonesia khas Jawa yang disajikan dengan pecel. Pecel dalam hidangan nasi pecel biasanya dibuat dari kangkung, kacang panjang, daun singkong, daun pepaya, atau bunga turi yang dicampur dengan sambal kacang. Nasi pecel sering disajikan dengan tempe goreng, mendoan, dan kerupuk atau rempeyek. Hidangan ini populer di Madiun, Ponorogo, Ngawi, Jawa Timur, Jawa Tengah, dan Yogyakarta, dan banyak dijual di kota-kota besar di pulau Jawa, termasuk daerah Jakarta dan sekitarnya. Pada umumnya nasi pecel menjadi makanan sehari - hari masyarakat. Hal ini karena nasi pece","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Sego_Pecel.jpg/960px-Sego_Pecel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Ilham Pasha","licence":"CC BY-SA 4.0","leadFile":"Sego_Pecel.jpg","views":5008,"langs":["es","fr","id","jv","ko"],"langNames":{"es":"Nasi pecel","fr":"Nasi pecel","id":"Nasi pecel","jv":"Sega pecel","ko":"나시 프츨"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi tempong","name":"Nasi tempong","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Nasi_tempong","ingredients":["Sambal"],"prepSummary":"Nasi tempong atau sego tempong (bahasa Jawa: ꦱꦼꦒꦠꦺꦩ꧀ꦥꦺꦴꦁ sega tempong) adalah makanan khas Kabupaten Banyuwangi berupa kumpulan sayuran yang sudah direbus seperti bayam, kenikir dan daun kemangi serta lauk tahu, tempe, bakwan jagung goreng, juga ikan jambal goreng tepung. Nasi ini kemudian disiram dengan sambal kacang. Ciri khasnya adalah bau kencur kuat dari sambalnya. Namun, ada pula yang menggunakan sambal terasi pedas. Tempong adalah kata dalam bahasa Osing yang berarti tampar dalam bahasa Indonesia. Dinamai demikian karena rasa pedas dari nasi tempong memberikan sensasi seperti ditampar.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Nasi_tempong_ikan_goreng_2.jpg/960px-Nasi_tempong_ikan_goreng_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Nasi_tempong_ikan_goreng_2.jpg","views":2921,"langs":["id","jv","ko"],"langNames":{"id":"Nasi tempong","jv":"Sega témpong","ko":"나시 템퐁"},"sourceLanguage":"id","province":"Kabupaten Banyuwangi","city":"Banyuwangi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pecel ayam","name":"Pecel ayam","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Pecel_ayam","prepSummary":"The ingredients for pecel ayam must be prepared beforehand. The chicken is rubbed in tamarind water, salt, and spices, and baked until cooked and browned. Then, the chicken is drained and shred. After that, the grated coconut is cooked. Added spices include fried nutmeg, salt, chili, and peanuts that have been roasted. The seasoning is mixed with chicken that has been cut in several pieces. Optionally, lime juice is added.","views":881,"langs":["id"],"langNames":{"id":"Pecel pitik"},"province":"Kabupaten Banyuwangi","city":"Banyuwangi","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pecel lele","name":"Pecel lele","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Pecel_lele","prepSummary":"The fish, typically a whole walking catfish (lele), is cleaned, sometimes lightly seasoned, and deep-fried in oil until the skin is crisp and the flesh is fully cooked. It is then served on a platter or in a clay mortar (cobek) with freshly ground sambal, raw vegetables for lalapan (typically cabbage, cucumber, basil, and long beans), and a portion of plain or coconut-flavoured rice (nasi uduk).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Pecel_Lele_1.JPG/960px-Pecel_Lele_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Pecel_Lele_1.JPG","views":6050,"langs":["id","jv","ko","tr"],"langNames":{"id":"Pecel lele","jv":"Pecel lélé","ko":"프츨 렐레","tr":"Pecel Lele"},"province":"Kabupaten Lamongan","city":"Lamongan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rambak petis","name":"Rambak petis","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Rambak_petis","ingredients":["Cow hide","petis"],"prepSummary":"Rambak petis (Rambak pètis) adalah makanan khas Jawa yang dibuat dari kulit sapi yang digoreng kering. Makanan ini disajikan dengan saus dari kecap manis dan petis. Rambak petis biasanya disajikan sebagai hidangan pembuka. Kategori:Hidangan Jawa","course":"Hors d'oeuvre or snack","views":778,"langs":["id"],"langNames":{"id":"Rambak petis"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rawon","name":"Rawon","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Rawon","ingredients":["Meat","keluak nut"],"prepSummary":"Rawon (Aksara Jawa:ꦫꦮꦺꦴꦤ꧀) adalah masakan khas Indonesia yang berasal dari Ponorogo, Jawa Timur, yang berupa sup daging berkuah hitam dengan campuran bumbu khas yang menggunakan kluwek. Makanan ini telah berusia lebih dari 1.000 tahun. Rawon dari Ponorogo menyebar ke penjuru Jawa Timur dan dikenal sebagai masakan khas Jawa Timur.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Rawon_Setan_II.jpg/960px-Rawon_Setan_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"christian razukas from Honolulu, Hawaii","licence":"CC BY-SA 2.0","leadFile":"Rawon_Setan_II.jpg","views":18879,"langs":["ar","bg","ca","de","fa","fr","gl","hy","id","it","ja","jv","ko","ms","pl","ru","sv","tl","uk"],"langNames":{"ar":"راوون","bg":"Равон","ca":"Rawon","de":"Rawon","fa":"راوون","fr":"Rawon (plat)","gl":"Rawon","hy":"Ռավոն","id":"Rawon","it":"Rawon","ja":"ラウォン","jv":"Rawon","ko":"라원","ms":"Rawon","pl":"Rawon","ru":"Равон (блюдо)","sv":"Rawon","tl":"Rawon","uk":"Равон"},"sourceLanguage":"id","province":"Kota Surabaya","city":"Surabaya","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rujak soto","name":"Rujak soto","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Rujak_soto","prepSummary":"jmpl Rujak soto adalah masakan khas Kabupaten Banyuwangi, Jawa Timur. Masakan ini merupakan paduan unik antara rujak sayur dengan soto, bisa soto daging (daging sapi) atau soto babat. Bahkan ada juga yang memadukan dengan soto ayam atau soto ceker (kaki ayam), ini biasa dilakukan sebagai alternatif ketika ingin menikmati rujak soto ditengah harga daging sapi sedang melambung tinggi. Biasanya rujak disajikan terlebih dahulu, kemudian disiram dengan kuah soto bersama dagingnya. Rasanya juga khas, ada unsur soto sekaligus rasa rujak dengan aroma petisnya. Rujak soto kadang pula disajikan dengan e","views":511,"langs":["id"],"langNames":{"id":"Rujak soto"},"sourceLanguage":"id"},{"title":"Sambal","name":"Sambal","country":"Indonesia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Sambal","ingredients":["Ground chilli pepper with salt","sugar","cooking oil","shallot","garlic","ginger","lemongrass","shrimp paste"],"prepSummary":"Traditional sambals are freshly made using traditional tools, such as a stone pestle and mortar. Sambal can be served raw or cooked. There are two main categories of sambals, sambal masak (cooked) and sambal mentah (raw). Cooked sambal undergoes a cooking process resulting in a distinct flavour and aroma, while raw sambal is mixed with additional ingredients and usually consumed immediately. Sambal masak or cooked sambals are more prevalent in the western part of the Southeast Asian archipelago, including western Indonesia, Malaysia, Singapore and Brunei, whereas sambal mentah or raw sambals are more common in eastern Indonesia.","course":"Condiment or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Sambal_cobek.JPG/960px-Sambal_cobek.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Sambal_cobek.JPG","views":157227,"langs":["ar","az","ca","cs","de","es","eu","fa","fr","he","hy","id","it","ja","jv","ko","ms","my","nb","nl","pl","pt","ru","sl","sv","ta","th","tl","uk","zh"],"langNames":{"ar":"سامبل","az":"Sambal (sous)","ca":"Sambal","cs":"Sambal","de":"Sambal","es":"Sambal","eu":"Sambal","fa":"سامبال (سس)","fr":"Sambal (cuisine)","he":"סמבל","hy":"Սամբալ (սոուս)","id":"Sambal","it":"Sambal (gastronomia)","ja":"サンバル","jv":"Sambel","ko":"삼발","ms":"Sambal","my":"ဆမ်ဘယ်","nl":"Sambal","nb":"Sambal","pl":"Sambal","pt":"Sambal","ru":"Самбал (соус)","sl":"Sambal","sv":"Sambal","ta":"சம்பல்","th":"ซัมบัล","tl":"Sambal (sarsa)","uk":"Самбал (соус)","zh":"叁巴醬"}},{"title":"Sayur lodeh","name":"Sayur lodeh","country":"Indonesia","region":"Central","url":"https://en.wikipedia.org/wiki/Sayur_lodeh","ingredients":["Coconut milk","vegetables (jackfruit","eggplant","chayote","melinjo","long beans","tofu","tempeh)"],"prepSummary":"Sayur lodeh adalah masakan sayur yang berkuah santan khas Indonesia, terutama di daerah Jakarta, Jawa Tengah dan DI Yogyakarta. Sayur lodeh mempunyai berbagai macam variasi terutama pada bumbunya, ada yang santannya berwarna putih dan ada juga yang santannya berwarna kuning kemerahan juga warna hijau kekuningan dengan penambahan bahan lain. Bahan-bahan yang sering digunakan adalah santan atau hanya Air kelapa, sayur, aneka Bawang, Penyedap, dan Rempah-rempah putih. Resep masakan yang enak dan gurih ini sangat menyegarkan dan cocok jika dipadukan dengan serundeng daging, empal daging, telur asi","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Lodeh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"iNews","licence":"CC BY-SA 4.0","leadFile":"Lodeh.jpg","views":11554,"langs":["ar","fa","id","jv","ko","ms","nl","ru","th"],"langNames":{"ar":"سايور لوده","fa":"سایور لوده","id":"Sayur lodeh","jv":"Jangan lodhèh","ko":"사유르 로데","ms":"Sayur lodeh","nl":"Sajoer lodeh","ru":"Саюр-лоде","th":"ซายูร์โลเดะฮ์"},"sourceLanguage":"id"},{"title":"Selat solo","name":"Selat solo","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Selat_solo","ingredients":["served with vegetables","potato"],"prepSummary":"Selat solo atau racikan selat adalah sebuah hidangan khas Solo, Jawa Tengah yang mendapat pengaruh dari hidangan Eropa. Walaupun memiliki nama selat solo — yang mengacu kepada \"salad\", bagian utamanya berupa daging sapi (umumnya has luar) menjadikan hidangan ini tidak cocok untuk dikatakan sebagai salad, melainkan sebagai sebuah bistik yang disajikan dalam kuah manis encer khas Jawa. Beberapa orang menyebut hidangan ini sebagai sebuah percampuran antara bistik, salad dan sup. Hidangan ini juga sering disebut sebagai bistik jawa, walaupun hidangan tersebut mengandung lebih sedikit kuah.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Selat_Solo.jpg/960px-Selat_Solo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Selat_Solo.jpg","views":4745,"langs":["id","jv","ms"],"langNames":{"id":"Selat solo","jv":"Selat Sala","ms":"Selat solo"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tahu campur","name":"Tahu campur","country":"Indonesia","region":"Greater Surabaya","url":"https://en.wikipedia.org/wiki/Tahu_campur","ingredients":["fried tofu garnished with noodles","bean sprouts","lettuce"],"prepSummary":"Tahu campur merupakan kuliner otentik yang berasal dari Desa Padenganploso, Kabupaten Lamongan, Jawa Timur. Hidangan ini menyajikan perpaduan daging sapi kenyal, kikil, tahu goreng, perkedel singkong, mi kuning, serta sayuran segar seperti taoge dan selada air. Ciri khas utamanya terletak pada penggunaan bumbu petis, bawang goreng, dan sambal yang dicampur dengan kuah sop daging. Meskipun identik dengan kerupuk udang, kini Tahu Campur Lamongan yang banyak dijajakan di kaki lima ini juga sering disajikan dengan variasi kerupuk jenis lain. Tahu campur merupakan hidangan yang tidak hanya populer","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Tahu_Campur_3.jpg/960px-Tahu_Campur_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Tahu_Campur_3.jpg","views":2104,"langs":["ar","id","jv","ko","ms","my"],"langNames":{"ar":"تاهو تشامبور","id":"Tahu campur","jv":"Tahu campur","ko":"타후 참푸르","ms":"Tauhu campur","my":"တာဟူး ဂျန်ပေါ"},"sourceLanguage":"id"},{"title":"Tempeh","name":"Tempeh","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Tempeh","ingredients":["Soybeans","Fermentation starter (Rhizopus spp.)"],"prepSummary":"Tempeh begins with whole soybeans, which are softened by soaking, dehulled, then partly cooked. Specialty tempeh may be made from other types of beans, wheat, or may include a mixture of beans and whole grains. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. molds, a type of filamentous fungus most widely used for the production of tempeh. A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Tempeh_%288681605421%29.jpg/960px-Tempeh_%288681605421%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0","leadFile":"Tempeh_(8681605421).jpg","views":309424,"langs":["ar","bg","ca","cs","da","de","el","es","fa","fi","fr","gl","he","hr","id","is","it","ja","jv","kn","ko","lt","ms","my","ne","nl","pl","pt","ru","sk","sl","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"تمبة","bg":"Темпе","ca":"Tempeh","cs":"Tempeh","da":"Tempeh","de":"Tempeh","el":"Τέμπε","es":"Tempe (alimento)","fa":"تمپه","fi":"Tempe","fr":"Tempeh","gl":"Tempeh","he":"טמפה (מאכל)","hr":"Tempeh","id":"Tempe","is":"Tempeh","it":"Tempeh","ja":"テンペ","jv":"Témpé","kn":"ಟೆಂಪೆ","ko":"템페","lt":"Tempe","ms":"Tempe","my":"တန်ပေး","ne":"टेम्फे","nl":"Tempé","pl":"Tempeh","pt":"Tempeh","ru":"Темпе","sk":"Tempe","sl":"Tempeh","sv":"Tempeh","th":"เต็มเป","tl":"Tempeh","tr":"Tempeh","uk":"Темпе","vi":"Tempeh","zh":"天貝"}},{"title":"Tumpeng","name":"Tumpeng","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Tumpeng","ingredients":["Cone-shaped rice","urab (vegetables in shredded coconut)","fried chicken","fried tempeh","boiled marble egg","shredded omelette","salted anchovy","peanuts"],"prepSummary":"Tumpeng atau nasi tumpeng adalah hidangan yang disajikan pada upacara adat masyarakat Suku Jawa yang penyajian nasinya dibentuk kerucut dan ditata bersama dengan lauk-pauknya. Olahan nasi yang dipakai umumnya berupa nasi kuning, nasi putih biasa, atau nasi uduk. Cara penyajian nasi ini khas Jawa biasanya dibuat pada saat kenduri atau perayaan suatu kejadian penting. Meskipun demikian, masyarakat Indonesia sudah mengenal kegiatan ini secara umum. Tumpeng biasa disajikan di atas tampah (wadah berbentuk bundar tradisional yang terbuat dari anyaman bambu) yang telah dialasi daun pisang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Tumpeng-Jawa.jpg/960px-Tumpeng-Jawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Meursault2004 assumed (based on copyright claims).","licence":"CC BY 2.5","leadFile":"Tumpeng-Jawa.jpg","views":18741,"langs":["ar","as","es","fr","id","it","ja","jv","ko","ml","ms","ru","sr","th"],"langNames":{"ar":"تومبينغ","as":"টুম্পেং","es":"Tumpeng","fr":"Tumpeng","id":"Tumpeng","it":"Tumpeng","ja":"トゥンペン","jv":"Tumpeng","ko":"툼픙","ml":"തുംപെങ്","ms":"Tumpeng","ru":"Тумпенг","sr":"Тумпенг","th":"ตุมเปิง"},"sourceLanguage":"id"},{"title":"Varieties of sambal","name":"Varieties of sambal","country":"Indonesia","region":"Javanese","url":"https://en.wikipedia.org/wiki/Varieties_of_sambal","views":6308},{"title":"Burasa","name":"Burasa","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Burasa","ingredients":["Rice","coconut milk","serundeng"],"prepSummary":"Burasa atau Burasa' adalah salah satu panganan khas Makassar dan masyarakat Sulawesi Selatan. Panganan ini dikenal juga dengan nama Buras. Makanan ini berbeda dengan lontong karena bentuknya yang agak pipih, dan dimasak dengan cara tersendiri. Burasa merupakan makanan yang selalu ada pada Hari Raya Lebaran, biasanya tersaji bersama kaluku atau parutan kelapa yang disangrai, serta bisa juga sebagai pelengkap makanan berkuah lainnya. Panganan ini terbuat dari beras yang dimasak terlebih dahulu dengan santan yang banyak hingga menjadi nasi lembek, dan selanjutnya dibungkus dengan daun pisang. Bia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Kue_buras.JPG/960px-Kue_buras.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Kue_buras.JPG","views":5091,"langs":["de","ha","id","jv","ms"],"langNames":{"de":"Burasa","ha":"Burasa","id":"Burasa","jv":"Burasa","ms":"Buras"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Coto makassar","name":"Coto makassar","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Coto_makassar","ingredients":["Beef","broth made from ground peanuts"],"photo":"https://upload.wikimedia.org/wikipedia/commons/c/c1/Coto_Makassar_dish.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"(Lofor)","licence":"CC BY 3.0","leadFile":"Coto_Makassar_dish.JPG","views":6330,"langs":["de","id","jv","ko","ru","th","uk"],"langNames":{"de":"Coto Makassar","id":"Coto makassar","jv":"Coto Makassar","ko":"초토 마카사르","ru":"Чото-макасар","th":"โจโตมากัซซาร์","uk":"Кото Макассар"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Konro","name":"Konro","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Konro","ingredients":["Beef ribs","coriander","pangium edule"],"prepSummary":"Sup konro atau Pallu konro adalah masakan sup iga sapi khas Indonesia yang berasal dari tradisi Etnik Makassar. Sup ini biasanya dibuat dengan bahan iga sapi atau daging sapi. Masakan berkuah warna coklat kehitaman ini biasa dimakan dengan burasa dan ketupat yang dipotong-potong terlebih dahulu. Warna gelap ini berasal dari buah kluwek yang memang berwarna hitam. Bumbunya relatif \"kuat\" akibat digunakannya ketumbar. Rasa pedas dan berbumbu ini dibuat dari campuran rempah-rempah, seperti ketumbar, keluwak (buah yang menyebabkan masakan berwarna hitam), sedikit pala, kunyit, kencur, kayu manis,","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Sop_Konro.JPG/960px-Sop_Konro.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veriyanta Kusuma","licence":"CC BY-SA 3.0","leadFile":"Sop_Konro.JPG","views":3900,"langs":["ar","id","jv","ko","th"],"langNames":{"ar":"كونرو","id":"Sup konro","jv":"Konro","ko":"콘로 (음식)","th":"กนโร"},"sourceLanguage":"id","province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pallubasa","name":"Pallubasa","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Pallubasa","ingredients":["Beef or water buffalo meat","broth","spices"],"prepSummary":"Pallu basa adalah makanan tradisional Suku Makassar, Sulawesi Selatan. Dalam Bahasa Makassar, kata pallu basa terdiri dari dua kata yaitu \"pallu\" dan \"basa\" yang artinya \"masak/memasak\" dan \"basah/kuah\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Pallubasa.jpg/960px-Pallubasa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cahyo Ramadhani","licence":"CC BY-SA 3.0","leadFile":"Pallubasa.jpg","views":2878,"langs":["id","jv","ko","th"],"langNames":{"id":"Pallu basa","jv":"Pallubasa","ko":"팔루바사","th":"ปัลลูบาซา"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sop saudara","name":"Sop saudara","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Sop_saudara","ingredients":["Beef or buffalo meat","cow's lung","rice vermicelli","perkedel","ginger","galangal","lime leaf","lemongrass"],"prepSummary":"Sop saudara merupakan masakan khas suku Makassar dari Kabupaten Pangkep sulawesi selatan berupa hidangan berkuah dengan bahan dasar daging sapi yang biasanya disajikan bersama bahan pelengkap seperti bihun, perkedel kentang, jeroan sapi (misalnya, paru goreng), dan telur rebus. Masakan ini umum dikonsumsi bersama dengan nasi putih dan ikan bolu (bandeng) bakar.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Sop_Saudara_1.JPG/960px-Sop_Saudara_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Sop_Saudara_1.JPG","views":1931,"langs":["fr","id","jv"],"langNames":{"fr":"Sop saudara","id":"Sop saudara","jv":"Sop saudara"},"sourceLanguage":"id","province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Akok (food)","name":"Akok (food)","country":"Malaysia","region":"Kelantan","url":"https://en.wikipedia.org/wiki/Akok_(food)","ingredients":["Wheat flour","eggs","sugar","coconut milk","pandan leaves"],"prepSummary":"Kuih akok merujuk kepada sejenis kuih tradisi tradisional yang popular di Malaysia, terutama di Pantai Timur iaitu di Kelantan.","course":"Snack or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Akok_20230504_133135.jpg/960px-Akok_20230504_133135.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Akok_20230504_133135.jpg","views":6505,"langs":["id","ko","ms","th"],"langNames":{"id":"Akok (makanan)","ko":"아콕","ms":"Akok","th":"อากก"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Apam johol","name":"Apam johol","country":"Malaysia","region":"Negeri Sembilan","url":"https://en.wikipedia.org/wiki/Apam_johol","ingredients":["rice flour","eggs","sugar","yeast","rambai leaves"],"prepSummary":"Apam johol atau apam daun rambai ialah sebuah makanan tradisional, sejenis apam di Negeri Sembilan, Malaysia. Makanan tersebut dibalut dengan daun rambai untuk mengekalkan aroma apabila dikukus. Kadangkala dimakan bersama rendang, sambal tumis dan bubur kacang. Ia biasanya dihidangkan semasa sarapan pagi atau minum petang.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a5/APAM_JOHOL.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DEKDA SAMSUDIN","licence":"CC BY-SA 4.0","leadFile":"APAM_JOHOL.jpg","views":1445,"langs":["fr","ms","vi"],"langNames":{"fr":"Apam johol","ms":"Apam johol","vi":"Apam johol"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Asmah Laili","name":"Asmah Laili","country":"Indonesia","region":"Malay","url":"https://en.wikipedia.org/wiki/Asmah_Laili","leadFile":"Asmah_Laili_died_2019.jpg","views":808,"langs":["ru"],"langNames":{"ru":"Лаили, Асмах"},"notFood":"a person"},{"title":"Ayam buah keluak","name":"Ayam buah keluak","country":"Malaysia","region":"Malaysia","url":"https://en.wikipedia.org/wiki/Ayam_buah_keluak","ingredients":["meat","buah keluak","gula melaka"],"prepSummary":"Ayam buah keluak ialah hidangan tradisional Peranakan yang terdiri daripada ayam, asam jawa kuah dan kacang buah keluak. Ia biasanya disajikan dengan beras.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Buahkeluak.JPG/960px-Buahkeluak.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chensiyuan at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Buahkeluak.JPG","views":8985,"langs":["ar","ja","jv","ko","ms","zh"],"langNames":{"ar":"دجاج بواه كيلواك","ja":"アヤム・ブアクルア","jv":"Pitik woh kluwak","ko":"아얌 부아 클루악","ms":"Ayam buah keluak","zh":"百加雞"},"sourceLanguage":"ms","originClaims":["Malaysia","Singapore"]},{"title":"Ayam pansuh","name":"Ayam pansuh","country":"Malaysia","region":"West Kalimantan","url":"https://en.wikipedia.org/wiki/Ayam_pansuh","ingredients":["Chicken","garlic","red onion","lemongrass","galangal","ginger","red chillies"],"prepSummary":"Freshly diced and cleaned chicken meat, usually from the ayam kampong breed, No cooking oil or water will be used, while yam leaves will be squeezed with salt to release their sap and reduce bitterness. All the ingredients are put into the bamboo, while the yam shoots or tapioca leaves are used to cover the mouth of the bamboo before being cooked over a wood fire. The bamboo needs to be constantly rotated to prevent it from burning and to ensure that the chicken is evenly cooked.","course":"Appetiser or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/2/29/Manuk_pansuh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Song GK","licence":"CC0","leadFile":"Manuk_pansuh.jpg","views":3201,"langs":["id","ko","ms","th"],"langNames":{"id":"Ayam pansuh","ko":"아얌 판수","ms":"Ayam pansuh","th":"อายัมปันซุฮ์"},"originClaims":["Indonesia","Malaysia"]},{"title":"Bahulu","name":"Bahulu","country":"Malaysia","region":"Malay Peninsula","url":"https://en.wikipedia.org/wiki/Bahulu","ingredients":["Wheat flour","eggs","sugar","baking powder"],"prepSummary":"Baulu merupakan sejenis makanan tradisional orang Melayu yang biasanya sangat terkenal terutamanya pada hari raya dan hari-hari keramaian. Walaupun demikian, ketika ini kuih bahulu boleh didapati di pasar raya-pasar raya pada bila-bila masa kerana sambutan yang menggalakkan. Bahulu tidak sama dengan kek ia sejenis Kuih.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg/960px-Khairul_Izwan_Wedding_%40_Bukit_Jelutong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"amrufm","licence":"CC BY 2.0","leadFile":"Khairul_Izwan_Wedding_@_Bukit_Jelutong.jpg","views":9220,"langs":["ar","id","jv","ko","ms","tr","zh"],"langNames":{"ar":"باهولو","id":"Bahulu","jv":"Kuwé bahulu","ko":"바훌루","ms":"Bahulu","tr":"Bahulu","zh":"鸡蛋糕 (东南亚)"},"sourceLanguage":"ms"},{"title":"Budu (sauce)","name":"Budu (sauce)","country":"Malaysia","region":"Malay Peninsula (Southern Thailand","url":"https://en.wikipedia.org/wiki/Budu_(sauce)","ingredients":["Anchovy"],"prepSummary":"Budu (Jawi: بودو) ialah sejenis pekasam yang dibuat menggunakan ikan bilis. Ia merupakan makanan tradisional yang popular di Malaysia yang berasal dari Kelantan. Budu diproses daripada ikan bilis yang diperam sehingga hancur. Ia biasanya dihasilkan oleh syarikat-syarikat perusahaan kecil dan dijual di kedai dalam pembungkusan botol. Budu boleh dihidangkan begitu sahaja atau dicampurkan dengan bahan makanan lain seperti lada, mempelam dan air perahan limau nipis serta tempoyak.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/YosriBuduMempelam.jpg/960px-YosriBuduMempelam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosri","licence":"CC BY-SA 3.0","leadFile":"YosriBuduMempelam.jpg","views":8828,"langs":["es","fa","ja","jv","ko","ms","th"],"langNames":{"es":"Budu","fa":"بودو (خوردنی)","ja":"ブドゥ","jv":"Budu","ko":"부두 (음식)","ms":"Budu","th":"บูดู"},"sourceLanguage":"ms"},{"title":"Cincalok","name":"Cincalok","country":"Malaysia","region":"Melaka","url":"https://en.wikipedia.org/wiki/Cincalok","ingredients":["Small shrimp or krill"],"prepSummary":"Cencaluk ialah sejenis lauk dalam hidangan tradisional Melaka. Oleh sebab ia dibuat daripada udang halus yang lebih dikenali sebagai udang geragau, yang difermentasi dalam balang fermentasi(penapaian) cencaluk mengandungi kandungan protein yang tinggi. Kebiasaannya, udang geragau ini sukar didapati. Di negeri Melaka, udang ini boleh didapati pada musim tertentu di Pantai Klebang, Limbongan, Tanjung Kling dan beberapa kawasan pesisiran pantai yang lain.","course":"Appetizer or main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Cincalok%2C_shallots%2C_chilli.jpg/960px-Cincalok%2C_shallots%2C_chilli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Cincalok,_shallots,_chilli.jpg","views":6827,"langs":["az","id","jv","ms","th"],"langNames":{"az":"Cencalok","id":"Cincalok","jv":"Cincalok","ms":"Cencaluk","th":"เจินจาลุก"},"sourceLanguage":"ms","province":"Melaka Tengah","city":"Malacca","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ikan bakar","name":"Ikan bakar","country":"Indonesia","region":"Indonesian seafood","url":"https://en.wikipedia.org/wiki/Ikan_bakar","ingredients":["Fish","seasoned with garlic","shallots","other spices grilled on charcoal"],"prepSummary":"Ikan bakar adalah hidangan ikan yang dibakar atau dipanggang di atas api atau bara api. Hidangan ikan yang dibakar, muncul secara universal di berbagai belahan dunia. Sebagai negara kepulauan, ikan bakar sangat populer di Indonesia dan dapat ditemui di berbagai tempat, mulai dari kedai di tepi pantai Aceh, restoran di tepi pantai Kupang, sampai ke pusat kota Jakarta. yang umumnya menggunakan ikan air tawar seperti ikan mas dan gurami, serta ikan bakar Jimbaran khas Bali, yang disajikan di beberapa warung di sekitar pantai dan pasar ikan di Jimbaran, Bali. Ikan bakar laut, secara khusus populer","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Gurame_bakar_kecap_2.JPG/960px-Gurame_bakar_kecap_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Gurame_bakar_kecap_2.JPG","views":9937,"langs":["ar","es","fr","id","ja","jv","ko","ms","my","pa","th","tl","vi"],"langNames":{"ar":"إيكان باكار","es":"Ikan bakar","fr":"Ikan bakar","id":"Ikan bakar","ja":"イカンバカール","jv":"Iwak bakar","ko":"이칸 바카르","ms":"Ikan bakar","my":"အီကန် ဘာကာ","pa":"ਇਕਾਨ ਬਕਰ","th":"อีกันบาการ์","tl":"Ikan bakar","vi":"Ikan bakar"},"sourceLanguage":"id"},{"title":"Jemput-jemput","name":"Jemput-jemput","country":"Malaysia","region":"Malaysia","url":"https://en.wikipedia.org/wiki/Jemput-jemput","ingredients":["anchovies","prawns","onion or maize)"],"prepSummary":"Jemput-jemput dikenali sebagai cucur atau cekodok pada asasnya adalah merupakan gandum yang digoreng dalam minyak. Ia merupakan sejenis kuih tradisi. Jemput-jemput atau cucur ini diberikan nama mengikut jenis bahan perisa tambahan. Ia dikenali sebagai jemput-jemput kerana saiz kuihnya yang bersaiz sejemput tangan ketika diletakkan ke dalam minyak untuk digoreng. Kini adunannya disauk dengan menggunakan ukuran sudu.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/YosriJemputBawang.jpg/960px-YosriJemputBawang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosri at ms.wikipedia","licence":"GFDL","leadFile":"YosriJemputBawang.jpg","views":6142,"langs":["ar","bn","id","jv","ko","ms","th"],"langNames":{"ar":"جيمبوت جيمبوت","bn":"জেমপুট-জেমপুট","id":"Cokodok","jv":"Jemput-jemput","ko":"즘풋즘풋","ms":"Jemput-jemput","th":"เจิมปุต-เจิมปุต"},"sourceLanguage":"ms"},{"title":"Karas (food)","name":"Karas (food)","country":"Malaysia","region":"Kedah","url":"https://en.wikipedia.org/wiki/Karas_(food)","ingredients":["Rice flour","sugar","cooking oil"],"prepSummary":"Karas atau Kuih Jala adalah snek tradisional dari Kedah (dikenali sebagai Kuih Karas), Sabah (dikenali sebagai Kuih Sarang Semut dan Sarawak di Malaysia dan Brunei (dikenali sebagai Kuih Jala) Di Sarawak, ia ialah snek tradisional untuk Iban. Ia sangat berbeza dari roti jala di Semenanjung Malaysia. Di Kedah, kuih ini biasanya ditemui di Daerah Kota Setar. ia sesuai untuk dimakan semasa minum teh dengan secawan kopi panas. Kuih ini merupakan sejenis kuih tradisional yang diperbuat daripada tepung beras. Ia mempunyai bentuk seperti jaringan halus seperti bihun tetapi rangup dan rasanya manis. K","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d0/Karas_%28food%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Karas_(food).jpg","views":1640,"langs":["id","ko","ms"],"langNames":{"id":"Kuih karas","ko":"카라스 (음식)","ms":"Kuih karas"},"sourceLanguage":"ms","originClaims":["Sri Lanka","Malaysia"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kebebe","name":"Kebebe","country":"Malaysia","region":"Lenggong","url":"https://en.wikipedia.org/wiki/Kebebe","ingredients":["Banana flower","bird's eye chilli","shrimp paste","salt","sugar","leatherback bamboo","cermai","kelempong"],"prepSummary":"Kebebe ialah makanan tradisional bagi masyarakat berbangsa Melayu di Lenggong, negeri Perak. Ia berasal daripada keturunan Pattani di Thailand selatan. Masakan ini selalunya disajikan kepada tetamu semasa aktiviti gotong-royong atau sebelum majlis perkahwinan berlangsung. Kebebe terdiri daripada gabungan 13 bahan antaranya ialah buah nenas, belimbing buluh, jantung pisang, putik nangka, buah ara, cili padi, belacan, putik jambu batu, buah cermai serta bahan pengawet seperti gula dan garam. Untuk mengekalkan keaslian serta rasa yang sebanar, lesung kayu tradisional digunakan sebagai acuan. Ia m","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bd/Kebebe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Kebebe.jpg","views":907,"langs":["ko","ms"],"langNames":{"ko":"케베베","ms":"Kebebe"},"sourceLanguage":"ms"},{"title":"Keria gula melaka","name":"Keria gula melaka","country":"Malaysia","region":"Melaka","url":"https://en.wikipedia.org/wiki/Keria_gula_melaka","ingredients":["Sweet potato","flour","baking powder","salt","cooking oil","palm sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Keria_Gula_Melaka.jpg/960px-Keria_Gula_Melaka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Keria_Gula_Melaka.jpg","views":848,"province":"Melaka Tengah","city":"Malacca","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kerutuk daging","name":"Kerutuk daging","country":"Malaysia","region":"Kelantan","url":"https://en.wikipedia.org/wiki/Kerutuk_daging","ingredients":["Beef","ginger","coconut milk","garlic","shallots","cooking oil","tamarind","salt"],"prepSummary":"Kerutuk ialah makanan tradisional yang berasal dari Kelantan, Malaysia. Kerutuk merupakan sejenis gulai yang kebiasaannya dimakan bersama-sama nasi, sambal belacan dan ulam-ulaman. Bahan utama dalam menyediakan kerutuk ialah daging, sama ada daging lembu mahupun ayam.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Nasi_daging_kerutuk_20231126_114529.jpg/960px-Nasi_daging_kerutuk_20231126_114529.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Nasi_daging_kerutuk_20231126_114529.jpg","views":2072,"langs":["ms"],"langNames":{"ms":"Kerutuk"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue kembang goyang","name":"Kue kembang goyang","country":"Indonesia","region":"Indonesian snack foods","url":"https://en.wikipedia.org/wiki/Kue_kembang_goyang","ingredients":["Flour","sugar","milk","baking powder"],"prepSummary":"Kue kembang goyang atau juga dikenal di Malaysia sebagai kuih loyang, adalah salah satu kue tradisional khas Betawi dan juga di Malaysia. Nama kembang goyang berasal dari bentuknya yang menyerupai kelopak bunga atau kembang dan proses membuatnya sambil goyang atau joget untuk daya tarik terhadap pembeli.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Kue_kembang_goyang.jpg/960px-Kue_kembang_goyang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cun Cun","licence":"CC BY-SA 4.0","leadFile":"Kue_kembang_goyang.jpg","views":2190,"langs":["id","jv","ko"],"langNames":{"id":"Kue kembang goyang","jv":"Kuwé kembang goyang","ko":"쿠에 큼방 고양"},"sourceLanguage":"id","originClaims":["Indonesia","Malaysia"]},{"title":"Kue pinyaram","name":"Kue pinyaram","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Kue_pinyaram","ingredients":["Rice flour","corn flour","coconut milk","cooking oil"],"prepSummary":"Pinyaram (ejaan lama: Pinjaram), Panyaram, atau Paniaram adalah salah satu kue atau jajanan tradisional khas suku Minangkabau yang berasal dari dataran Minangkabau, Sumatera Barat, Indonesia. Kue ini berbahan dasar tepung beras dan gula jawa atau gula aren yang digoreng. Kue pinyaram memiliki bentuk yang cenderung tebal menggembung di bagian tengah, dan tipis di bagian pinggirannya. Dalam leluri suku Minangkabau, jajanan ini termasuk salah satu makanan adat yang kerap dihidangkan dalam upacara-upacara adat budaya Minang, maupun dalam hari-hari raya dan perayaan khusus seperti Lebaran, peringat","course":"Dessert, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Pinyaram.jpg/960px-Pinyaram.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Onyaso","licence":"CC BY-SA 4.0","leadFile":"Pinyaram.jpg","views":959,"langs":["id","jv"],"langNames":{"id":"Pinyaram","jv":"Pinyaram"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kuzi ayam","name":"Kuzi ayam","country":"Malaysia","region":"Kelantan","url":"https://en.wikipedia.org/wiki/Kuzi_ayam","ingredients":["Chicken","saffron","evaporated milk","garlic","onion","ghee","salt","sugar"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Kuzi_Ayam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Kuzi_Ayam.jpg","views":1897,"langs":["ko","th"],"langNames":{"ko":"쿠지 아얌","th":"กูซีอายัม"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Laksa","name":"Laksa","country":"Iran","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Laksa","prepSummary":"Category:Malay cuisine Category:Street food Category:Foods containing coconut Category:National dishes Category:Noodle soups Category:Indonesian noodle dishes Category:Malaysian noodle dishes Category:Singaporean noodle dishes Category:Spicy foods Category:Cuisine of the Northern Territory","course":"Breakfast, lunch or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Nyonya_Laksa.jpg/960px-Nyonya_Laksa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giddy98","licence":"CC BY-SA 4.0","leadFile":"Nyonya_Laksa.jpg","views":153004,"langs":["ar","az","cs","de","es","et","fa","fr","hi","hy","id","it","ja","jv","ko","mr","ms","nb","nl","pl","pt","ru","sv","th","tl","uk","vi","zh"],"langNames":{"ar":"لاكسا","az":"Laksa","cs":"Laksa","de":"Laksa","es":"Laksa","et":"Laksa","fa":"لاکسا","fr":"Laksa","hi":"लक्सा स्टॉक","hy":"Լակսա","id":"Laksa","it":"Laksa","ja":"ラクサ","jv":"Laksa","ko":"락사","mr":"लक्सा","ms":"Laksa","nl":"Laksa","nb":"Laksa","pl":"Laksa","pt":"Laksa","ru":"Лакса","sv":"Laksa","th":"ลักซา","tl":"Laksa","uk":"Лакса","vi":"Laksa","zh":"叻沙"}},{"title":"Masak lemak lada api","name":"Masak lemak lada api","country":"Malaysia","region":"Negeri Sembilan","url":"https://en.wikipedia.org/wiki/Masak_lemak_lada_api","ingredients":["coconut milk","turmeric","lemongrass","vegetables","meats","offal of choice"],"prepSummary":"In the original Negri rendition of the dish, the spice base calls for a generous amount of chili peppers, normally either bird's eye (c. annuum) or c. frutescens – and turmeric, mixed with liberal quantities of coconut milk on a simmering heat. The turmeric gives the dish its signature vibrant yellowish green hue. It is cooked with a variety of meats, usually poultry (including their eggs), beef, mutton, and sometimes venison, which are added straight up or cured by smoking. Like their distant kindred in West Sumatra, the Negeri Sembilanese also integrate their fondness of offal in the cooking process, the popular types being brains, cowhide, tripe, spleen and intestines.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Masak_lemak_lada_api_selections.jpg/960px-Masak_lemak_lada_api_selections.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AyyanD","licence":"CC BY-SA 4.0","leadFile":"Masak_lemak_lada_api_selections.jpg","views":2185,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mee bandung","name":"Mee bandung","country":"Malaysia","region":"Johor","url":"https://en.wikipedia.org/wiki/Mee_bandung","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6c/Mee_Bandung_Muar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sham Hardy","licence":"CC BY-SA 2.0","leadFile":"Mee_Bandung_Muar.jpg","views":5325,"langs":["fr","id","jv","ko","ms","th"],"langNames":{"fr":"Mee bandung Muar","id":"Mi bandung","jv":"Mi bandung Muar","ko":"미 반둥","ms":"Mi bandung","th":"มีบันดุงมัวร์"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mee siput","name":"Mee siput","country":"Malaysia","region":"[[Muar District","url":"https://en.wikipedia.org/wiki/Mee_siput","ingredients":["Wheat flour","cooking oil"],"prepSummary":"Mi Siput Muar atau Mi Siput adalah sejenis snek atau makanan ringan tempatan terkenal yang berasal dan lazim terdapat di Muar, Johor, Malaysia. Mi Siput Muar pada asal dan tradisionalnya dibuat dengan tangan dari adunan tepung yang digulung, ditarik dan dibentuk ke dalam rupa bebenang panjang seperti mi sebelum diputar dalam bentuk lingkaran seperti cengkerang siput. Ia kemudiannya dikeringkan dalam jemuran matahari sebelum digoreng dalam minyak masak sehingga rangup. Ia enak dimakan dengan sambal tumis, sos cili atau sambal kicap. Di samping rupanya seperti lingkaran bentuk cengkerang s","leadFile":"Mee_Siput_Muar.png","views":1979,"langs":["jv","ko","ms"],"langNames":{"jv":"Mi siput Muar","ko":"미 시풋","ms":"Mi siput"},"sourceLanguage":"ms"},{"title":"Nasi beringin","name":"Nasi beringin","country":"Malaysia","region":"Johor","url":"https://en.wikipedia.org/wiki/Nasi_beringin","ingredients":["Rice","pandan leaves","garlic","ginger","spices","butter","lemongrass","onion"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Nasi_Beringin.jpg/960px-Nasi_Beringin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Nasi_Beringin.jpg","views":641,"langs":["jv"],"langNames":{"jv":"Sega beringin"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi katok","name":"Nasi katok","country":"Indonesia","region":"Brunei","url":"https://en.wikipedia.org/wiki/Nasi_katok","ingredients":["sambal","alternative versions are also available"],"prepSummary":"Nasi katok adalah makanan khas dari Brunei Darussalam. Sebagai salah satu makanan pokok di beberapa negara Asia, nasi banyak digunakan dalam berbagai menu. Budidaya Padi yang relatif mudah dan kandungan gizi yang tinggi membuat nasi menjadi makanan pokok di banyak negara Asia. Nasi katok dikonsumsi secara rutin oleh masyarakat Brunei dan biasanya disajikan dalam wadah plastik atau pembungkus makanan, sehingga termasuk jenis makanan cepat saji khas Brunei. Nasi katok dapat ditemukan di berbagai distrik di Brunei, mulai dari kedai hingga restoran. Bagi masyarakat Indonesia, nasi katok serupa den","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Nasi_Katok.jpg/960px-Nasi_Katok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Bangsawan","licence":"CC0","leadFile":"Nasi_Katok.jpg","views":7598,"langs":["id","ja","ko"],"langNames":{"id":"Nasi katok","ja":"ナシカトク","ko":"나시 카톡"},"sourceLanguage":"id"},{"title":"Nasi lemuni","name":"Nasi lemuni","country":"Malaysia","region":"Northern Region of Peninsular Malaysia","url":"https://en.wikipedia.org/wiki/Nasi_lemuni","ingredients":["Rice","vitex trifolia","garlic","ginger","fenugreek","black pepper","lemongrass","onion"],"prepSummary":"Nasi lemuni (Jawi: ناسي لموني) ialah hidangan nasi yang berasal dari kawasan utara Semenanjung Melayu. Hidangan ini disediakan dengan herba vitex trifolia yang dikenali sebagai legundi atau lemuni. Nasi lemuni dimakan dengan cara yang sama seperti nasi lemak. Orang ramai akan melengkapkan hidangan dengan lauk dan perasa yang biasa terdapat dalam nasi lemak cth. sambal, ayam goreng, ikan bilis kering, hirisan timun dan telur rebus. Ia biasanya dimakan semasa sarapan pagi dan makan tengah hari, atau kedua-duanya.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Nasi_Lemuni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Nasi_Lemuni.jpg","views":1936,"langs":["fa","jv","ko","ms"],"langNames":{"fa":"ناسی لمونی","jv":"Sega lemuni","ko":"나시 레무니","ms":"Nasi lemuni"},"sourceLanguage":"ms"},{"title":"Pek nga","name":"Pek nga","country":"Malaysia","region":"Kedah","url":"https://en.wikipedia.org/wiki/Pek_nga","ingredients":["Wheat flour","eggs","salt","butter","coconut contents"],"prepSummary":"Lempeng kelapa atau juga dikenali sebagai lempeng nyiur merupakan sejenis makanan ringan (snek) oleh orang Melayu. Makanan ini adalah seperti lempeng tepung biasa (pancake) yang digaulkan adunan tepungnya bersama isi kelapa parut. Lempeng kelapa banyak dijadikan hidangan sarapan oleh orang Melayu Pantai Timur, terutamanya di Terengganu dan di Kelantan. Hidangan ini juga sesuai dimakan untuk waktu minum petang dan minum malam, bersama kopi panas.","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/YosriLempengNyiur.jpg/960px-YosriLempengNyiur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosri at ms.wikipedia","licence":"GFDL","leadFile":"YosriLempengNyiur.jpg","views":3289,"langs":["et","ko","ms"],"langNames":{"et":"Pek nga","ko":"렘펭 클라파","ms":"Lempeng kelapa"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Puding diraja","name":"Puding diraja","country":"Malaysia","region":"Pahang","url":"https://en.wikipedia.org/wiki/Puding_diraja","ingredients":["Banana","evaporated milk","jala mas","prunes","candied cherries","cashew nuts"],"prepSummary":"Puding diraja (Pahang Hilir: pudéang deghaje; Jawi: ), turut dipanggil puding raja, ialah sejenis pembasuh mulut yang dicipta dan dihidangkan untuk kerabat diraja negeri Pahang. Bahan dasarnya ialah pisang (termasuk pisang lemak manis), susu sejat, prun, ceri sira dan kacang gajus. Puding ini dihias dengan jala mas dan disajikan bersama kuah sejuk yang diperbuat daripada susu dan tepung jagung. Pada masa kini, ia popular disajikan ketika Ramadan serta sebagai hidangan istimewa untuk minum petang bersama keluarga pada hujung minggu.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/9/97/Puding_Diraja.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Puding_Diraja.jpg","views":1442,"langs":["hy","ms"],"langNames":{"hy":"Դիրաջա","ms":"Puding diraja"},"sourceLanguage":"ms","province":"Pekan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ringgi (food)","name":"Ringgi (food)","country":"Malaysia","region":"Perlis","url":"https://en.wikipedia.org/wiki/Ringgi_(food)","ingredients":["Paddy flakes"],"prepSummary":"Ringgi ialah salah satu makanan tradisional yang unik di Perlis. Ia diperbuat daripada emping padi pulut dan sesuai dimakan bersama gula dan kelapa parut. Kadang-kadang, ia dimakan dengan susu kerbau sebagai bijirin sarapan pagi.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/67/Ringgi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Ringgi.jpg","views":191,"langs":["ms"],"langNames":{"ms":"Ringgi"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sata (food)","name":"Sata (food)","country":"Malaysia","region":"Terengganu","url":"https://en.wikipedia.org/wiki/Sata_(food)","ingredients":["Coconut","sardines"],"prepSummary":"Satar adalah makanan ringan tradisional dari negeri Terengganu, Malaysia yang diperbuat daripada ikan. Ia merupakan masakan istimewa Terengganu. Ia adalah campuran kelapa parut dan daging ikan yang ditumbuk bersama lada, bawang dan halia lalu dibalut dalam daun pisang dan dibentukkan segi tiga piramid. Setiap satu akan dicucuk seperti sate gergasi dengan batang buluh dan dipanggang atas bara api. Teksturnya seperti otak-otak iaitu salah satu kek ikan Malaysia. Jangan terkeliru satar dengan sate, iaitu satu hidangan yang popular di Malaysia juga.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b5/Sata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alicia Lim","licence":"CC BY 2.0","leadFile":"Sata.jpg","views":4311,"langs":["ko","ms","th"],"langNames":{"ko":"사타 (음식)","ms":"Satar","th":"ซาตา"},"sourceLanguage":"ms","province":"Kemaman","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soto ayam","name":"Soto ayam","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Soto_ayam","ingredients":["Chicken in spicy light turmeric soup"],"prepSummary":"Soto ayam adalah makanan khas Indonesia yang berupa sejenis sup ayam dengan kuah yang berwarna kekuningan. Hidangan ini mengombinasikan potongan ayam dan mi atau bihun, diperkaya dengan bumbu seperti kunyit segar, kayu manis, serai, dan daun jeruk. Perpaduan rempah-rempah tersebut menghasilkan aroma yang harum dan cita rasa khas yang menggugah selera. Untuk menambah kelezatan, Soto Ayam biasanya disajikan dengan taburan bawang merah goreng, perasan jeruk nipis segar, serta irisan cabai merah yang memberikan sensasi pedas. Soto ayam banyak ditemukan di daerah-daerah di Indonesia dan Singapura.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Soto_ayam.JPG/960px-Soto_ayam.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Soto_ayam.JPG","views":22456,"langs":["ar","es","fr","id","ja","jv","ko","ms","pa","th","uk","zh"],"langNames":{"ar":"سوتو أيم","es":"Soto ayam","fr":"Soto ayam","id":"Soto ayam","ja":"ソトアヤム","jv":"Soto pitik","ko":"소토 아얌","ms":"Soto ayam","pa":"ਸੋਟੋ ਅਯਾਮ","th":"โซโตอายัม","uk":"Сото аям","zh":"印尼雞湯"},"sourceLanguage":"id"},{"title":"Tepak sireh","name":"Tepak sireh","country":"Indonesia","region":"Malay","url":"https://en.wikipedia.org/wiki/Tepak_sireh","prepSummary":"Tepak sirih adalah alat yang digunakan sebagai wadah untuk ramuan dan perlengkapan memakan sirih dalam budaya Melayu. Secara umum alat ini disebut tempat sirih dan alat alamiah, walaupun yang ditempatkan di dalamnya bukan hanya sirih saja, segala macam perlengkapan termasuk ramuan yang diperlukan yang sehubungan dengan makan sirih seperti pinang, getah gambir dan bahan-bahan alamiah lainnya yang berdasarkan tumbuh-tumbuhan. Tepak sirih juga dianggap sebagai salah satu peralatan kelengkapan rumah tangga tradisional yang berasal dari Sumatera Selatan. Tepak sirih merupakan sebuah wadah yang digu","views":1099,"langs":["id","ms"],"langNames":{"id":"Tepak sirih","ms":"Tepak sirih"},"sourceLanguage":"id"},{"title":"Ulam (salad)","name":"Ulam (salad)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Ulam_(salad)","ingredients":["vegetables"],"prepSummary":"Ulam adalah salad tradisional yang terbuat dari daun, sayur, atau buah segar yang dapat dimakan mentah atau setelah direndam dalam air panas, misalnya pegagan. Salad ini biasanya disantap dengan saus seperti ikan teri, cincalok, atau sambal. Salad ini dikenal sebagai hidangan sayur yang populer di desa-desa tradisional.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Raw_vegetables_for_ulam_-_West-bound_Temerloh_Rest_Stop.jpg/960px-Raw_vegetables_for_ulam_-_West-bound_Temerloh_Rest_Stop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Raw_vegetables_for_ulam_-_West-bound_Temerloh_Rest_Stop.jpg","views":6646,"langs":["id","ms","th"],"langNames":{"id":"Ulam (salad)","ms":"Ulam","th":"อูลัม (สลัด)"},"sourceLanguage":"id"},{"title":"Ayam rica-rica","name":"Ayam rica-rica","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Ayam_rica-rica","ingredients":["Chicken in hot"],"prepSummary":"Ayam rica-rica adalah salah satu makanan khas Manado, Sulawesi Utara. Kata rica berasal dari bahasa Manado yang berarti \"pedas\" atau \"cabai\". Dengan bumbu dasar seperti cabai merah, bawang merah, bawang putih, jahe, serai, dan daun jeruk, ayam rica-rica memiliki aroma harum yang khas dan rasa pedas yang kuat. Hidangan ini biasanya disajikan dengan nasi putih hangat, dilengkapi dengan irisan mentimun, tomat, dan taburan bawang goreng untuk menambah tekstur dan kesegaran. Beberapa variasi ayam rica-rica mencakup versi goreng, panggang, atau kuah, serta tambahan daun kemangi yang memberikan aroma","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Ayam_Rica-rica.JPG/960px-Ayam_Rica-rica.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Ayam_Rica-rica.JPG","views":3247,"langs":["es","id","jv","ms"],"langNames":{"es":"Ayam rica-rica","id":"Ayam rica-rica","jv":"Pitik rica-rica","ms":"Ayam rica-rica"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bat as food","name":"Bat as food","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Bat_as_food","prepSummary":"In the Philippines, especially Mayantoc, Tarlac, Hot pot made with whole bat is available in some restaurants in southern China. Bat stew is a stew prepared from various types of bats. The 1999 version of The Oxford Companion to Food states that the flavor of fruit bats is similar to that of chicken, and that they are \"clean animals living exclusively on fruit\". Bats are prepared in several manners, such as grilled, barbecued, deep fried, cooked in stews and in stir frys. When deep fried, the entire bat may be cooked and consumed.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Paniki_manado.jpg/960px-Paniki_manado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mattjlc","licence":"CC BY 2.0","leadFile":"Paniki_manado.jpg","views":32582,"langs":["ar","cs","de","es","fa","fi","fr","he","id","it","ja","jv","ko","ru","sv","tr","uk","vi","zh"],"langNames":{"ar":"تناول الخفاشيات","cs":"Netopýří maso","de":"Fledertiere als Lebensmittel","es":"Alimento a base de murciélago","fa":"گوشت خفاش","fi":"Lepakot ruokana","fr":"Viande de chauve-souris","he":"בשר עטלף","id":"Kelelawar (makanan)","it":"Carne di pipistrello","ja":"食用コウモリ","jv":"Lawa minangka panganan","ko":"박쥐고기","ru":"Мясо рукокрылых","sv":"Fladdermus som föda","tr":"Yarasa yemekleri","uk":"М'ясо рукокрилих","vi":"Thực phẩm từ dơi","zh":"食用蝙蝠"},"province":"Kota Manado","city":"Manado","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Brenebon","name":"Brenebon","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Brenebon","ingredients":["kidney bean","pig or cow's trotters","garlic","scallion","shallots","etc."],"prepSummary":"Brenebon adalah hidangan sup kacang merah khas Indonesia Timur, Hidangan sup ini dibuat dari kacang merah dan sayuran yang disajikan dalam kuah kaldu daging, dengan campuran bumbu sup pada umumnya seperti bawang putih, merica dan bumbu-bumbu lain.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Brenebon_1.JPG/960px-Brenebon_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Brenebon_1.JPG","views":5307,"langs":["el","id","jv","nl"],"langNames":{"el":"Μπρενεμπόν","id":"Brenebon","jv":"Brenebon","nl":"Bruine boon"},"sourceLanguage":"id","province":"Kota Manado","city":"Manado","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cakalang fufu","name":"Cakalang fufu","country":"Indonesia","region":"Minahasa","url":"https://en.wikipedia.org/wiki/Cakalang_fufu","ingredients":["smoked skipjack tuna"],"prepSummary":"Cakalang fufu adalah hidangan ikan cakalang olahan yang dibumbui, diasap dan dijepit dengan kerangka bambu. Makanan ini adalah hidangan khas Minahasa, Sulawesi Utara, Indonesia. Disebut cakalang fufu karena proses pengasapan dalam bahasa Minahasa disebut dengan istilah fufu.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Cakalang_fufu.JPG/960px-Cakalang_fufu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Cakalang_fufu.JPG","views":4422,"langs":["ar","id","jv","pt","uk"],"langNames":{"ar":"جاكالانغ فوفو","id":"Cakalang fufu","jv":"Cakalang fufu","pt":"Cakalang fufu","uk":"Чакаланг фуфу"},"sourceLanguage":"id"},{"title":"Dabu-dabu","name":"Dabu-dabu","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Dabu-dabu","ingredients":["chili peppers","bird's eye chili","shallots","tomatoes","salt","sugar","calamansi juice"],"prepSummary":"Dabu-dabu adalah jenis bahan penyedap panas dan pedas yang umumnya dapat ditemukan di masakan Manado dari Sulawesi Utara, Indonesia. Makanan ini merupakan hasil dari eksplorasi cabai di ranah kuliner oleh masyarakat Manado. Bahan ini sering digunakan sebagai bahan penyedap untuk makanan laut, khususnya berbagai hidangan ikan bakar dan ayam bakar. Dalam bahasa Manado, dabu-dabu juga berarti sambal. Namun, orang luar Manado sering salah kaprah mengartikan dabu-dabu sebagai nama sambal khas Manado. Jenis dabu-dabu yang terkenal antara lain dabu-dabu lilang, dabu-dabu roa, dan dabu-dabu bakasang.","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Dabu-dabu_manta.JPG/960px-Dabu-dabu_manta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Dabu-dabu_manta.JPG","views":5639,"langs":["fr","id","jv","ko"],"langNames":{"fr":"Dabu-dabu","id":"Dabu-dabu","jv":"Dabu-dabu","ko":"다부다부"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie cakalang","name":"Mie cakalang","country":"Indonesia","region":"North Sulawesi","url":"https://en.wikipedia.org/wiki/Mie_cakalang","ingredients":["Noodle","skipjack tuna","choy sum","scallion","shallot","garlic"],"prepSummary":"Mi cakalang adalah sebuah sajian mi kuah yang terbuat dari ikan cakalang tradisional khas dari Manado, Sulawesi Utara, Indonesia. Mi kuah tersebut dikenal karena aroma ikan cakalangnya. Mi cakalang biasanya menggunakan ikan cakalang fufu, yaitu ikan cakalang yang dibersihkan, dibumbui kemudian dijepit menggunakan kerangka bambu lalu diasapi hingga matang.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Mie_Cakalang_Tude_Rica-rica_2.jpg/960px-Mie_Cakalang_Tude_Rica-rica_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Mie_Cakalang_Tude_Rica-rica_2.jpg","views":1223,"langs":["ar","id","ko"],"langNames":{"ar":"ميي تشاكالانغ","id":"Mi cakalang","ko":"미 차칼랑"},"sourceLanguage":"id","province":"Kota Manado","city":"Manado","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tinutuan","name":"Tinutuan","country":"Indonesia","region":"Minahasa","url":"https://en.wikipedia.org/wiki/Tinutuan","ingredients":["Rice congee with vegetables"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Tinutuan_bubur_Manado.JPG/960px-Tinutuan_bubur_Manado.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Tinutuan_bubur_Manado.JPG","views":4895,"langs":["fr","hy","id","jv","ru","th"],"langNames":{"fr":"Tinutuan","hy":"Տինուտուան","id":"Tinutuan","jv":"Tinutuan","ru":"Тинутуан","th":"ตีนูตูวัน"}},{"title":"Indomie","name":"Indomie","country":"Indonesia","region":"Indonesian noodles","url":"https://en.wikipedia.org/wiki/Indomie","prepSummary":"Indomie adalah merek mi instan yang diproduksi oleh Indofood CBP, anak perusahaan Indofood Sukses Makmur di Indonesia. Indofood sendiri merupakan produsen mi instan terbesar di dunia, dengan puluhan pabrik di berbagai negara. Pasar ekspor utama Indofood termasuk Timor Leste, Australia, Papua Nugini, Arab Saudi, Taiwan, dan negara-negara lain di Eropa, Afrika, Timur Tengah, dan Asia.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Indomie_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Indofood","licence":"Public domain","leadFile":"Indomie_Logo.png","views":119320,"langs":["ar","de","fr","ha","id","ja","jv","ko","ms","pl","th","tr","zh"],"langNames":{"ar":"إندومي","de":"Indomie","fr":"Indomie","ha":"Indomie","id":"Indomie","ja":"インドミー","jv":"Indomie","ko":"인도미","ms":"Indomie","pl":"Indomie","th":"อินโดมี่","tr":"Indomie","zh":"營多麵"},"sourceLanguage":"id"},{"title":"Lakso","name":"Lakso","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Lakso","ingredients":["often flavoured with fish","sprinkled with crispy fried shallot"],"prepSummary":"Lakso adalah hidangan mie gurih khas Indonesia yang disajikan dalam kuah berbahan santan kelapa berwarna kekuningan yang gurih, biasanya dicampur dengan ikan, dan ditaburi bawang goreng. Hidangan ini adalah salah satu makanan khas daerah Palembang, Provinsi Sumatera selatan, Indonesia. Lakso secara sederhana sering digambarkan sebagai laksa bergaya Palembang. Namun, sebenarnya makanan ini sangat berbeda dari laksa yang umum ditemukan di negara tetangga seperti Malaysia dan Singapura. Lakso sangat mirip dengan burgo, meskipun burgo adalah panekuk dari tepung beras yang dilipat, dipotong, dan di","course":"Main course or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Lakso_2.jpg/960px-Lakso_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Lakso_2.jpg","views":1737,"langs":["id","jv","ko","ms"],"langNames":{"id":"Lakso","jv":"Lakso","ko":"락소","ms":"Lakso"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nunuk Nuraini","name":"Nunuk Nuraini","country":"Indonesia","region":"Indonesian noodles","url":"https://en.wikipedia.org/wiki/Nunuk_Nuraini","prepSummary":"Nunuk Nuraini (1961 – 27 Januari 2021), juga dikenal sebagai Bu Nunuk, adalah seorang ilmuwan pangan Indonesia yang menemukan berbagai rasa mie instan. Karyanya yang paling terkenal ialah Mie Indomie goreng. Mie ini sangat populer di seluruh dunia, sehingga mulai tahun 1995, perusahaan ini telah membangun banyak pabrik diberbagai negara termasuk tiga pabrik di Nigeria. Gubernur Jawa Barat, Ridwan Kamil, memanggilnya pahlawan bagi anak-anak kos. Perempuan kelahiran Bandung Dia mengembangkan rasa mie goreng yang populer pada tahun 1982, Nuraini menciptakan rasa ini dengan bahan-bahan tradisional","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Boxes_of_Indo_Mie_instant_noodles.jpg/960px-Boxes_of_Indo_Mie_instant_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Graham Hills","licence":"CC BY 2.0","leadFile":"Boxes_of_Indo_Mie_instant_noodles.jpg","views":5852,"langs":["id"],"langNames":{"id":"Nunuk Nuraini"},"sourceLanguage":"id","notFood":"a person"},{"title":"Sarimi","name":"Sarimi","country":"Indonesia","region":"Indonesian noodles","url":"https://en.wikipedia.org/wiki/Sarimi","prepSummary":"Sarimi adalah merek mi instan di Indonesia yang diproduksi oleh Indofood CBP Sukses Makmur. Merek ini diluncurkan pada tahun 1982, empat belas tahun setelah Supermi dan sepuluh tahun setelah Indomie.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Mie_Sarimi_DiIndonesia.jpg/960px-Mie_Sarimi_DiIndonesia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DARMAS BS 9","licence":"CC BY-SA 4.0","leadFile":"Mie_Sarimi_DiIndonesia.jpg","views":1969,"langs":["id"],"langNames":{"id":"Sarimi"},"sourceLanguage":"id","notFood":"a public company"},{"title":"Crab in Padang sauce","name":"Crab in Padang sauce","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Crab_in_Padang_sauce","ingredients":["Crab served in Padang-style hot","spicy sauce","which includes chili pepper","garlic","shallot","ginger","turmeric","candlenut"],"prepSummary":"Kepiting saus Padang atau kepiting Padang adalah sebuah hidangan makanan laut Indonesia yang terdiri dari kepiting yang disajikan dengan saus Padang yang panas dan pedas. Makanan ini adalah salah satu dari dua cara penghidangan kepiting paling populer di Indonesia, yang umumnya dapat ditemukan di kota-kota pesisir dengan makanan laut yang berlimpah, seperti Padang, Jakarta, Medan, Surabaya, Makassar dan Cirebon.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Kepiting_saus_padang.jpg/960px-Kepiting_saus_padang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M Toegiono from Tokyo, Japan","licence":"CC BY 2.0","leadFile":"Kepiting_saus_padang.jpg","views":2824,"langs":["fr","id","jv","ms"],"langNames":{"fr":"Kepiting saus Padang","id":"Kepiting saus Padang","jv":"Kepiting saos Padang","ms":"Ketam sos Padang"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Dendeng","name":"Dendeng","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Dendeng","ingredients":["Meat","spices"],"prepSummary":"Dendeng balado adalah masakan khas Sumatera Barat dibuat dari irisan tipis dan lebar daging sapi yang awalnya direbus terlebih dahulu, dijemur hingga kering, dan akan digoreng hingga garing. Sambal dendeng balado menggunakan beberapa bahan yaitu cabai merah, bawang merah, dan garam lalu ditumis hingga bentuk minyaknya menjadi kemerahan. Dendeng balado biasanya dikeringkan dengan metode pengawetan, kemudian dendeng akan dipukul-pukul hingga pipih. Tujuan dari memotong daging hingga tipis dan pipih adalah agar bumbu dapat menyerap ke dalam daging.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/6/67/Dendeng_Batokok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"English Department","licence":"CC BY 2.0","leadFile":"Dendeng_Batokok.jpg","views":7616,"langs":["es","fr","id","jv","ko","ms","th"],"langNames":{"es":"Dendeng","fr":"Dendeng","id":"Dendeng balado","jv":"Dhèndhèng balado","ko":"덴뎅","ms":"Dendeng","th":"เด็นเด็ง"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi kapau","name":"Nasi kapau","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Nasi_kapau","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Nasi_Kapau.JPG/960px-Nasi_Kapau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Kapau.JPG","views":4283,"langs":["ar","id","jv","ms","ru"],"langNames":{"ar":"ناسي كاباو","id":"Nasi kapau","jv":"Sega kapau","ms":"Nasi Kapau","ru":"Наси-капау"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi padang","name":"Nasi padang","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Nasi_padang","prepSummary":"Nasi padang adalah nasi putih yang disajikan dengan berbagai macam lauk-pauk khas Minangkabau, Indonesia. Kata padang merujuk pada ibu kota Provinsi Sumatera Barat, Padang. Nasi padang adalah sebuah hidangan yang disajikan secara lengkap secara prasmanan dengan daging, ikan, sayuran, dan makanan pedas yang dimakan dengan nasi putih. Nasi padang merupakan komoditas ekspor paling terkenal dan masyarakat Minangkabau mempunyai kontribusi yang besar untuk masakan Indonesia. Karena ekslusivitas di setiap daerah, istilah nasi Padang tidak digunakan di Sumatera Barat dan kata ini merujuk pada nasi ram","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Nasi_Padang_Pak_Nurdin.jpg/960px-Nasi_Padang_Pak_Nurdin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D.W. Fisher-Freberg","licence":"CC BY-SA 4.0","leadFile":"Nasi_Padang_Pak_Nurdin.jpg","views":32015,"langs":["ar","fr","id","jv","ms","ru","uk"],"langNames":{"ar":"ناسي بادانغ","fr":"Nasi Padang","id":"Nasi padang","jv":"Sega Padhang","ms":"Nasi Padang","ru":"Наси-паданг","uk":"Насі-паданг"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rendang","name":"Rendang","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Rendang","ingredients":["beef or chicken","chili pepper","turmeric","coconut milk"],"prepSummary":"Rendang is most often described as meat slow-cooked in coconut milk and spices until it becomes tender. If cooked properly, dry rendang can last for as long as four weeks. and therefore became a popular cooking technique. Its durability is one of the reasons that today, prepackaged rendang is sent as food aid relief for natural disaster survivors in Indonesia. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Rendang_daging_sapi_asli_Padang.JPG/960px-Rendang_daging_sapi_asli_Padang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Rendang_daging_sapi_asli_Padang.JPG","views":94755,"langs":["ar","as","cs","de","es","fa","fr","id","it","ja","jv","ko","ml","ms","nl","pl","pt","ru","sv","th","tl","uk","uz","vi","zh"],"langNames":{"ar":"ريندانغ","as":"ৰেনডাং","cs":"Rendang","de":"Rendang","es":"Rendang","fa":"رندانگ","fr":"Rendang","id":"Rendang","it":"Rendang","ja":"ルンダン","jv":"Rendhang","ko":"른당","ml":"റെൻഡാങ്","ms":"Rendang","nl":"Rendang (gerecht)","pl":"Rendang","pt":"Rendang","ru":"Ренданг","sv":"Rendang","th":"เรินดัง","tl":"Rendang","uk":"Ренданг","uz":"Rendang","vi":"Rendang","zh":"仁当"}},{"title":"Restoran Sederhana","name":"Restoran Sederhana","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Restoran_Sederhana","prepSummary":"Sederhana adalah perusahaan waralaba Indonesia yang bergerak di bidang jasa boga atau makanan dengan ciri khas masakan Padang. Restoran ini masuk dalam 10 besar restoran dengan penjualan terlaris di Indonesia.","leadFile":"Restoran_Sederhana_Logo.png","views":3464,"langs":["id","pl","th"],"langNames":{"id":"Sederhana (rumah makan)","pl":"Restoran Sederhana","th":"เร็ซโตรันเซอเดอร์ฮานา"},"sourceLanguage":"id","province":"Kota Padang","city":"Padang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Soto padang","name":"Soto padang","country":"Indonesia","region":"West Sumatra","url":"https://en.wikipedia.org/wiki/Soto_padang","ingredients":["Various traditional Indonesian chicken","beef","or offal soups"],"prepSummary":"Soto padang (Jawi: سوتو ڤادڠ) adalah hidangan berkuah kaldu sapi dengan bahan irisan daging sapi yang sudah digoreng kering, bihun, ditambah perkedel kentang dan dihidangkan panas-panas. Hidangan ini berasal dari kota Padang, Sumatera Barat. Selain di kota Padang, Sumatera Barat, hidangan soto padang juga mudah ditemukan di berbagai restoran Padang di penjuru dunia. Di kota Padang, soto ini sering dihidangkan untuk sarapan, dan terkadang disajikan bersama teh talua. Soto Padang adalah soto berbahan dasar kaldu sapi yang disajikan dengan berbagai isian, seperti bihun, perkedel kentang, dan iris","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Soto_Padang_1.JPG/960px-Soto_Padang_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Soto_Padang_1.JPG","views":1444,"langs":["ar","id","jv","ko","ms"],"langNames":{"ar":"سوتو بادانغ","id":"Soto padang","jv":"Soto Padang","ko":"소토 파당","ms":"Soto Padang"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Burgo (food)","name":"Burgo (food)","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Burgo_(food)","ingredients":["Folded pancake made from rice flour","often flavoured with fish","sprinkled with crispy fried shallot"],"prepSummary":"Burgo adalah makanan khas dari Palembang. Pada tahun 2021 burgo sudah ditetapkan oleh Kementrian Pendidikan dan Kebudayaan (KEMDIKBUD) dengan nomor pendaftaran 202101401 sebagai Warisan Budaya Tak Benda (WBTB) yang berasal dari Provinsi Sumatera Selatan. Burgo dapat digolongkan sebagai makanan kecil dan bukan makanan utama. Makanan ini dapat ditemui di warung-warung khas Palembang dan biasanya disajikan bersama dengan makanan lain seperti lakso, laksan, dan celimpungan. Burgo akan terasa lebih nikmat dimakan jika dalam keadaan hangat, sehingga warung-warung biasanya menjajakan makanan ini deng","course":"Main course or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Burgo_1.jpg/960px-Burgo_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Burgo_1.jpg","views":2045,"langs":["bn","id","ko","ms"],"langNames":{"bn":"বুর্গো (খাদ্য)","id":"Burgo","ko":"부르고","ms":"Burgo"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Malbi","name":"Malbi","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Malbi","ingredients":["Beef cooked with a variety of spices"],"prepSummary":"Malbi adalah hidangan semacam semur yang berasal dari Palembang yang menyerupai semur daging sapi. Makanan ini berwarna gelap seperti rendang dan bercita rasa manis dan gurih.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Malbi_dish%2C_Rumah_Makan_Sarinande_-_Kota_Jambi%2C_JA_%2816_Feb._2023%29.jpg/960px-Malbi_dish%2C_Rumah_Makan_Sarinande_-_Kota_Jambi%2C_JA_%2816_Feb._2023%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Firzafp","licence":"CC BY-SA 4.0","leadFile":"Malbi_dish,_Rumah_Makan_Sarinande_-_Kota_Jambi,_JA_(16_Feb._2023).jpg","views":696,"langs":["id","ko"],"langNames":{"id":"Malbi","ko":"말비"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie celor","name":"Mie celor","country":"Indonesia","region":"South Sumatra","url":"https://en.wikipedia.org/wiki/Mie_celor","ingredients":["Noodle","coconut milk","dried shrimp broth","bean sprouts","egg","celery","scallion","shallot"],"prepSummary":"Mi celor adalah hidangan mi yang berasal dari Jambi dan Kota Palembang, Sumatera Selatan, Indonesia. Kata \"celor\" dalam bahasa Melayu Palembang bermakna direndam ke dalam air panas (seduh), kemudian mi dicampur kuah santan dan kaldu udang yang kental dan gurih dan disajikan dengan pelengkap seperti telur rebus, tauge, dan kucai. Ukuran mi yang digunakan lebih besar daripada mi pada umumnya, seperti mi aceh atau udon dari Jepang. Mi celor yang digunakan biasanya adalah mi kuning atau mi telur.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Mie_Celor.jpg/960px-Mie_Celor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Mie_Celor.jpg","views":2665,"langs":["fr","id","jv","ko","ms"],"langNames":{"fr":"Mie celor","id":"Mi celor","jv":"Mi celor","ko":"미 츨로르","ms":"Mie celor"},"sourceLanguage":"id","province":"Kota Palembang","city":"Palembang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nasi gemuk","name":"Nasi gemuk","country":"Indonesia","region":"Jambi","url":"https://en.wikipedia.org/wiki/Nasi_gemuk","ingredients":["anchovy","tempeh","peanuts","cucumber"],"prepSummary":"Nasi gemuk adalah hidangan nasi yang dimasak dengan santan kelapa dan daun pandan yang merupakan salah satu hidangan khas Jambi. Bumbu aromatik yang digunakan termasuk batang serai dan daun salam. Makanan ini biasanya dihidangkan untuk sarapan pagi. Makanan ini banyak ditemukan diseluruh daerah provinsi Jambi dan juga di kota Palembang. Nasi gemuk biasanya disantap sebagai makanan untuk sarapan. Di kalangan masyarakat Jambi, masakan ini biasa dihidangkan dengan makanan pagi lainnya, seperti lontong gulai dan pecal. Sedangkan di kota Palembang, nasi gemuk juga lazim ditemukan sebagai variasi lo","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Nasi_Gmk.jpg/960px-Nasi_Gmk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roby diery","licence":"CC BY-SA 4.0","leadFile":"Nasi_Gmk.jpg","views":2009,"langs":["id","ms"],"langNames":{"id":"Nasi gemuk","ms":"Nasi gemuk"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tekwan","name":"Tekwan","country":"Indonesia","region":"Indonesian soups","url":"https://en.wikipedia.org/wiki/Tekwan","ingredients":["Fish cake","shrimp broth","rice vermicelli","mushroom","jicama","celery","scallion","shallot"],"prepSummary":"Tekwan (Jawi: تكون) adalah makanan khas Palembang yang terbuat dari campuran daging ikan dan tapioka, yang dibentuk berupa bulatan kecil-kecil, dan disajikan dalam kuah udang dengan rasa yang khas. Biasanya pelengkap tekwan adalah sohun, irisan bengkoang dan jamur, serta ditaburi irisan daun bawang, seledri, dan bawang goreng. Tekwan berasal dari kata \"Berkotek Samo Kawan\", yang dalam bahasa Palembang artinya duduk mengobrol bersama teman atau dari bahasa Hokkien tâi-oân (台丸) yang secara homofon mirip Taiwan.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Tekwan.JPG/960px-Tekwan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Tekwan.JPG","views":2671,"langs":["id","jv","ko","ms"],"langNames":{"id":"Tekwan","jv":"Tèkwan","ko":"테콴","ms":"Tekwan"},"sourceLanguage":"id"},{"title":"Laklak (food)","name":"Laklak (food)","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Laklak_(food)","ingredients":["Rice flour","coconut milk","suji leaf extract","baking powder","water","salt","grated coconut","brown sugar"],"prepSummary":"jmpl Laklak adalah sebuah makanan yang berasal dari Bali. Makanan tersebut terbuat dari tepung beras, air panas, santan panas, air daun suji, baking powder, garam, kelapa parut, serta saus gula merah yang terbuat dari gula merah, gula pasir dan air mineral.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Laklak_Top_View.jpg/960px-Laklak_Top_View.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joseagush","licence":"CC BY-SA 4.0","leadFile":"Laklak_Top_View.jpg","views":2384,"langs":["id"],"langNames":{"id":"Laklak"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pannenkoek","name":"Pannenkoek","country":"Netherlands","region":"Northwestern Europe","url":"https://en.wikipedia.org/wiki/Pannenkoek","ingredients":["Flour","milk","eggs"],"prepSummary":"El Pannekoeken es un postre de panqueques muy típico de la cocina holandesa, se puede decir que son algo más gordos (quizás como los pancakes americanos) a los que se les suele verter ingredientes salados como tocino ahumado, o dulces como uvas pasas, compota de manzana. Categoría:Panqueques Categoría:Postres y dulces de los Países Bajos Categoría:Gastronomía de Bélgica Categoría:Palabras y frases en neerlandés","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/2015_01_Spekpannenkoek.jpg/960px-2015_01_Spekpannenkoek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 4.0","leadFile":"2015_01_Spekpannenkoek.jpg","views":19785,"langs":["es","ha","ig","ja","jv","ko"],"langNames":{"es":"Pannekoeken","ha":"Pannenkoek","ig":"Pannenkoek","ja":"パンネクック","jv":"Pannenkoek","ko":"파넌쿡"},"sourceLanguage":"es"},{"title":"Serabi","name":"Serabi","country":"Indonesia","region":"Bali–Java","url":"https://en.wikipedia.org/wiki/Serabi","ingredients":["Rice flour","coconut milk or shredded coconut"],"prepSummary":"Serabi (Sanskerta: wangi, harum) adalah jajanan tradisional yang berasal dari Indonesia yang diperkirakan sudah dikenal sejak zaman Kerajaan Mataram. Panganan ini beberapa kali disebut dalam Serat Centhini, yang ditulis para pujangga keraton Surakarta selama 1814–1823 atas perintah Pakubuwana V, sebagai sesaji dalam prosesi ijab atau pernikahan, ruwahan, dan terutama kudapan. Pada tembang (pupuh) ke-157 bait 18, diceritakan bahwa serabi merupakan salah satu dari sekian banyak jenis jajanan yang dijajakan di halaman rumah pada saat pertunjukan wayang kulit di malam hari. Disebutkan pula, bahw","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Serabi_jawa_kuno_gula_jawa_kering.jpg/960px-Serabi_jawa_kuno_gula_jawa_kering.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hersy ardianty a","licence":"CC BY-SA 4.0","leadFile":"Serabi_jawa_kuno_gula_jawa_kering.jpg","views":7858,"langs":["ar","bn","es","fr","id","ja","jv","ms","uk"],"langNames":{"ar":"سيرابي","bn":"সেরাবি","es":"Serabi","fr":"Serabi","id":"Serabi","ja":"スラビ","jv":"Srabi","ms":"Kuih serabai","uk":"Серабі"},"sourceLanguage":"id"},{"title":"Hae bee hiam","name":"Hae bee hiam","country":"Indonesia","region":"Peranakan","url":"https://en.wikipedia.org/wiki/Hae_bee_hiam","views":1378},{"title":"Lemper","name":"Lemper","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Lemper","ingredients":["Glutinous rice","chicken","fish","abon (meat floss) or serundeng"],"prepSummary":"The glutinous rice is soaked and cooked with coconut milk and salt. The filling is made of shredded chicken breast, chicken stock, garlic, candle nut, ground coriander, cumin, brown sugar, vegetable oil, minced shallot, coconut milk, kaffir lime leaves, salt and pepper.","course":"Snack / Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Lemper.jpg/960px-Lemper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hariadhi","licence":"CC BY-SA 4.0","leadFile":"Lemper.jpg","views":10277,"langs":["es","id","jv","ms","nl"],"langNames":{"es":"Lemper","id":"Lemper","jv":"Lemper","ms":"Lemper","nl":"Lemper"}},{"title":"Lepet","name":"Lepet","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Lepet","ingredients":["Sticky rice","coconut milk","peanuts","wrapped in young coconut leaf"],"prepSummary":"Lepet is made by steaming the ketan (sticky rice) until half cooked in coconut milk then mixing it with pandan leaf and salt until all of the coconut milk is absorbed into the sticky rice. Then the half-cooked coconut milk sticky rice is mixed further with grated coconut flesh and peanuts then wrapped inside janur (young yellowish coconut leaf) in a cylindrical shape and secured with strings made from coconut leaf fibers (or any kind of strings). The rice packages inside the coconut leaf are then steamed further until completely cooked. The most common filling is peanuts; however, other kinds of beans such as kidney beans, cowpeas, jack beans, or corn might also be used.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Lepet.JPG/960px-Lepet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Lepet.JPG","views":3106,"langs":["id","jv"],"langNames":{"id":"Lepet","jv":"Lepet"}},{"title":"Nasi bakar","name":"Nasi bakar","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Nasi_bakar","ingredients":["grilled upon charcoal fire."],"prepSummary":"Nasi bakar merujuk pada nasi yang dibakar oleh arang sampai daun pisang berubah menjadi agak kehitaman dengan menggunakan beberapa bumbu dan lauk, kemudian dibungkus dengan Daun pisang, lalu dibakar di atas api menyala. Daun pisang yang dibakar pun menghasilkan aroma unik pada nasi. Ada beberapa jenis lauk yang biasanya dihidangkan di nasi bakar, seperti ayam goreng, empal tonjok, ikan peda, bandeng, ikan asin, kerang, jamur, tempe, tahu, telur asin, dan beberapa sayur dsb.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Nasi_Bakar_Ayam.JPG/960px-Nasi_Bakar_Ayam.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Bakar_Ayam.JPG","views":3575,"langs":["ar","fr","id","jv","ko","my"],"langNames":{"ar":"ناسي باكار","fr":"Nasi bakar","id":"Nasi bakar","jv":"Sega bakar","ko":"나시 바카르","my":"နာဆီ ဘာကာ"},"sourceLanguage":"id"},{"title":"Nasi campur","name":"Nasi campur","country":"Indonesia","region":"Indonesian rice","url":"https://en.wikipedia.org/wiki/Nasi_campur","ingredients":["Rice with various side dishes"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Plate_of_nasi_campur_%28Mandarin_Oriental_Hotel_Mahapahit%2C_Surabaya%2C_Indonesia%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Plate_of_nasi_campur_(Mandarin_Oriental_Hotel_Mahapahit,_Surabaya,_Indonesia).png","views":29347,"langs":["ar","es","eu","fr","id","ja","jv","ko","ms","nl","th","uk"],"langNames":{"ar":"ناسي كامبور","es":"Nasi campur","eu":"Nasi campur","fr":"Nasi campur","id":"Nasi campur","ja":"ナシチャンプル","jv":"Sega campur","ko":"나시 참푸르","ms":"Nasi campur","nl":"Nasi rames","th":"นาซีจัมปูร์","uk":"Насі кампур"}},{"title":"Nasi goreng pattaya","name":"Nasi goreng pattaya","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Nasi_goreng_pattaya","ingredients":["Rice","egg","chicken","chili sauce","cucumber"],"prepSummary":"Nasi goreng pattaya ialah salah satu masakan Malaysia yang terkenal dan mudah didapati di warung-warung dan restoran Melayu yang menjual secara à la carte. Ia adalah salah satu jenis variasi atau kepelbagaian menu nasi goreng yang boleh didapati di Malaysia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Nasi_goreng_pattaya_20231028_120535.jpg/960px-Nasi_goreng_pattaya_20231028_120535.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Nasi_goreng_pattaya_20231028_120535.jpg","views":11015,"langs":["ar","az","es","id","ja","jv","ms","th"],"langNames":{"ar":"ناسي غورينغ باتايا","az":"Nasi goreng pattaya","es":"Nasi goreng pattaya","id":"Nasi goreng pattaya","ja":"ナシゴレン・パタヤ","jv":"Sega gorèng pattaya","ms":"Nasi goreng pattaya","th":"นาซีโกเร็งปัตตายา"},"sourceLanguage":"ms"},{"title":"Nasi kuning","name":"Nasi kuning","country":"Indonesia","region":"Sumatra","url":"https://en.wikipedia.org/wiki/Nasi_kuning","prepSummary":"Nasi kuning adalah makanan khas Indonesia. Makanan ini terbuat dari beras yang dimasak bersama dengan kunyit serta santan dan rempah-rempah. Penambahan bumbu-bumbu dan santan membuat nasi kuning lebih gurih daripada nasi putih. Nasi kuning merupakan hidangan khas Indonesia yang biasanya disajikan dalam acara-acara penting seperti perayaan ulang tahun, syukuran, dan pesta pernikahan. Selain sebagai hidangan tradisional, nasi kuning juga mulai diolah menjadi produk makanan beku oleh pelaku UMKM, untuk menjangkau pasar rumahan dan retail modern. Nasi kuning adalah salah satu variasi dari nasi put","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Nasi_Kuning_Ibu_Sulastri.jpg/960px-Nasi_Kuning_Ibu_Sulastri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Nasi_Kuning_Ibu_Sulastri.jpg","views":19176,"langs":["ar","es","fr","ha","id","ja","jv","ko","ml","ms","th"],"langNames":{"ar":"ناسي كونينغ","es":"Nasi kuning","fr":"Nasi kuning","ha":"Nasi kuning","id":"Nasi kuning (Indonesia)","ja":"ナシクニン","jv":"Nasi kuning","ko":"나시 쿠닝","ml":"നാസി കുനിംഗ്","ms":"Nasi kuning","th":"นาซีกูนิง"},"sourceLanguage":"id"},{"title":"Nasi timbel","name":"Nasi timbel","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Nasi_timbel","ingredients":["Nasi","ikan asin","tempe","sambal terasi","lalapan"],"prepSummary":"Nasi timbel atau sangu timbel dalam bahasa Sunda, merupakan salah satu kuliner tradisional khas Sunda yang memiliki makna filosofis dan nilai budaya yang mendalam. Makanan ini identik dengan masyarakat Sunda yang dikenal dengan kekayaan alam dan tradisi kuliner berbasis lokal. Nasi timbel pada dasarnya adalah nasi putih yang dibungkus dengan daun pisang dan disajikan dengan lauk-pauk seperti ayam goreng, tahu, tempe, sambal, dan lalapan. Hidangan ini pada awalnya diciptakan sebagai bekal praktis para petani, karena nasi yang dibungkus daun pisang dapat bertahan lama, tetap hangat, dan memiliki","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/NasiTimbelAyamPenyet.JPG/960px-NasiTimbelAyamPenyet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpatokal","licence":"CC BY-SA 4.0","leadFile":"NasiTimbelAyamPenyet.JPG","views":3398,"langs":["id","jv","ko","ms","my"],"langNames":{"id":"Nasi timbel","jv":"Sega timbel","ko":"나시 팀블","ms":"Nasi timbel","my":"နာဆီ တင်းဘဲ"},"sourceLanguage":"id","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tutug oncom","name":"Tutug oncom","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Tutug_oncom","ingredients":["Nasi hangat yang dicampur dengan oncom"],"prepSummary":"Nasi Tutug Oncom (berasal dari ; abreviasi: sangu T.O. nasi T.O.) adalah makanan khas Tasikmalaya yang terbuat dari nasi yang diaduk dengan oncom goreng atau bakar. Penyajian makanan ini umumnya dalam keadaan hangat.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Makanan_Khas_Sunda.jpg/960px-Makanan_Khas_Sunda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dudygr","licence":"CC BY-SA 4.0","leadFile":"Makanan_Khas_Sunda.jpg","views":1590,"langs":["id","jv","ms"],"langNames":{"id":"Tutug oncom","jv":"Tutug oncom","ms":"Nasi tutug oncom"},"sourceLanguage":"id","province":"Kota Tasikmalaya","city":"Tasikmalaya","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ikan goreng","name":"Ikan goreng","country":"Indonesia","region":"Indonesian seafood","url":"https://en.wikipedia.org/wiki/Ikan_goreng","ingredients":["Fish","seasoned with garlic","shallots","other spices","deep fried in coconut oil"],"prepSummary":"Ikan goreng atau iwak goreng adalah istilah umum yang merujuk pada berbagai jenis hidangan Indonesia dan Malaysia yang dibuat dengan cara menggoreng ikan atau makanan laut lainnya. Ikan goreng sangat terkenal di Indonesia. Biasanya ikan dibumbu celup dengan cara dimarinasi dengan campuran bumbu rempah. Beberapa resep menggunakan kecap manis untuk melapisi ikan setelah digoreng. Ikan goreng biasanya digoreng rendam di dalam minyak goreng yang banyak sehingga berwarna kuning keemasan dan bertekstur renyah. Cara ini biasanya digunakan untuk menggolah ikan mas, gurami dan bandeng agar duri halusny","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Gurame_Goreng_Kipas_2.JPG/960px-Gurame_Goreng_Kipas_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Gurame_Goreng_Kipas_2.JPG","views":3890,"langs":["ar","fr","id","jv","ms","pa","vi"],"langNames":{"ar":"إكان غورينغ","fr":"Ikan goreng","id":"Ikan goreng (Indonesia)","jv":"Iwak digorèng","ms":"Ikan goreng","pa":"ਇਕਾਨ ਗੋਰੇਂਗ","vi":"Ikan goreng"},"sourceLanguage":"id"},{"title":"Amplang","name":"Amplang","country":"Indonesia","region":"East Kalimantan","url":"https://en.wikipedia.org/wiki/Amplang","ingredients":["Wahoo or Spanish mackerel","tapioca flour","selected spices"],"prepSummary":"Amplang is commonly produced by home industries in Samarinda, East Kalimantan in Indonesia. Other than Samarinda, amplang production centres also can be found in Balikpapan, Pontianak in West Kalimantan and Banjarmasin in South Kalimantan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Amplang_from_Kotabaru%2C_South_Kalimantan_2015-05-23_01.jpg/960px-Amplang_from_Kotabaru%2C_South_Kalimantan_2015-05-23_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 4.0","leadFile":"Amplang_from_Kotabaru,_South_Kalimantan_2015-05-23_01.jpg","views":3700,"langs":["ar","de","es","id","ms","pa","th"],"langNames":{"ar":"أمبلانغ","de":"Amplang","es":"Amplang","id":"Amplang","ms":"Amplang","pa":"ਐਂਪਲਾਂਗ","th":"อัมปลัง"},"province":"Kota Samarinda","city":"Samarinda","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Brem","name":"Brem","country":"Indonesia","region":"Indonesian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Brem","prepSummary":"Brem adalah makanan yang berbahan utama sari ketan yang dimasak dan dikeringkan, sehingga berupa hasil fermentasi ketan hitam yang diambil sarinya saja yang kemudian diendapkan dalam waktu sekitar sehari semalam. Brem memiliki sensasi makanan yang muncul ketika makanan dimasukkan ke dalam mulut, yang terasa mencair dan lenyap serta meninggalkan rasa dingin di lidah.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Brem_Madiun.JPG/960px-Brem_Madiun.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Brem_Madiun.JPG","views":7117,"langs":["es","fr","hu","id","ja","jv","lt","nl","pl"],"langNames":{"es":"Brem","fr":"Brem","hu":"Brem","id":"Brem","ja":"ブルム (食品)","jv":"Brem","lt":"Bremas","nl":"Brem (etenswaar)","pl":"Brem"},"sourceLanguage":"id"},{"title":"Clorot","name":"Clorot","country":"Indonesia","region":"Purworejo","url":"https://en.wikipedia.org/wiki/Clorot","ingredients":["Rice flour","coconut milk","wrapped with young coconut leaf"],"prepSummary":"Gula jawa (palm sugar), pandan leaf, salt and water are boiled until done and mixed with coconut milk. This sweet liquid then being poured upon rice flour and sago or tapioca flour, and mixed evenly. The janur or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Cerorot.jpg/960px-Cerorot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiendietry Rusli from Bandung, Indonesia","licence":"CC BY 2.0","leadFile":"Cerorot.jpg","views":2006,"langs":["ar","et","id","jv","ko","ms","th"],"langNames":{"ar":"كلوروت","et":"Clorot","id":"Clorot","jv":"Clorot","ko":"츨로롯","ms":"Jelurut","th":"จโลรต"}},{"title":"Es goyang","name":"Es goyang","country":"Indonesia","region":"Indonesian snack foods","url":"https://en.wikipedia.org/wiki/Es_goyang","ingredients":["Sugar","sweetener","corn flour","coconut milk","chocolate","mung bean flour"],"prepSummary":"Unlike other variations of ice cream, es goyang is not made with any cream or milk. Instead it uses mung bean flour and corn flour as its base. Sugar is added to make it sweet. At this stage, a flavoring is added to the mixture, usually vanilla, chocolate, strawberry, or mung bean. Then the mixture is boiled over a small flame while being continuously mixed. After it boils, it is put in a mold in an ice bath or in a freezer. After the mixture is put into the mold, a skewer is put in place. It is left to freeze until solid. If it was made in a traditional cart, it would be shaken to speed up the freezing process and so it freezes evenly.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Es_Goyang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aqilla Rahmi","licence":"CC0","leadFile":"Es_Goyang.jpg","views":484,"langs":["id"],"langNames":{"id":"Es goyang"}},{"title":"Fish cracker","name":"Fish cracker","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Fish_cracker","ingredients":["Fish","tapioca starch","spices","other ingredients"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Kerupuk_ikan.JPG/960px-Kerupuk_ikan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Kerupuk_ikan.JPG","views":6752,"langs":["hy","jv"],"langNames":{"hy":"Ձկան կրեկեր","jv":"Krupuk iwak"}},{"title":"Javanese doughnut","name":"Javanese doughnut","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Javanese_doughnut","ingredients":["Cassava"],"prepSummary":"Gembus singkong atau umum disebut gembus saja, adalah makanan ringan atau jajanan tradisional yang dapat dijumpai di daerah Banyumas, Cilacap, Kebumen, dan Purbalingga. Sebagaimana namanya, gembus terbuat dari olahan singkong atau ubi kayu. Gembus yang ini tidak sama, jauh berbeda dari tempe gembus (tempe menjes).","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Donat_jawa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rahmawati Hasanah","licence":"CC BY-SA 4.0","leadFile":"Donat_jawa.jpg","views":1199,"langs":["id","ms"],"langNames":{"id":"Gembus singkong","ms":"Donat jawa"},"sourceLanguage":"id"},{"title":"Kaasstengels","name":"Kaasstengels","country":"Netherlands","region":"Kue","url":"https://en.wikipedia.org/wiki/Kaasstengels","ingredients":["Flour","maizena","baking powder","egg yolks","butter or margarine","salt","sugar","cheddar cheese"],"prepSummary":"Kaasstengels' dough is made of a fine mixture of butter or margarine with egg yolks, with addition of grated cheese, then mixed together with flour, cornstarch and baking powder. The kind of cheese being use might be edam, gouda or cheddar. The dough is rolled into small rectangles, brushed with egg yolk, sprinkled with grated cheese, and then baked. Nutritional yeast can be used as a substitute for cheese to make it suitable for a vegan diet. These pieces of kaasstengels must be kept in an airtight container, e.g.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Kastengel.JPG/960px-Kastengel.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Kastengel.JPG","views":14441,"langs":["ar","id","jv","ko","nl","vi"],"langNames":{"ar":"كاستنغلز","id":"Kastengel","jv":"Kaasstengels","ko":"카스텡얼스","nl":"Kaasstengel","vi":"Kaasstengels"}},{"title":"Kue semprong","name":"Kue semprong","country":"Indonesia","region":"Throughout Indonesia","url":"https://en.wikipedia.org/wiki/Kue_semprong","ingredients":["Rice flour","granulated sugar","coconut milk","eggs","cooking oil"],"prepSummary":"Kue semprong, atau yang juga dikenal sebagai sapit, sepit, kue belanda, gapit, kassipi atau kapitadalah kue kering yang berasal dari Indonesia. Kue ini berbentuk silinder panjang seperti pipa dengan rasa yang khas dan unik. Kue semprong juga hadir dalam bentuk lain, seperti bentuk segitiga dan persegi panjang. Rasa kue ini tidak terlalu manis dan terasa renyah serta gurih ketika digigit. Kue semprong dipercaya pertama kali dibawa oleh bangsa Portugis, karena kue ini mirip dengan kue krumkake yang berasal dari Norwegia. Namun, bahan-bahan dan bentuk kue ini sudah dimodifikasi dari kue aslinya.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Kue_semprong.jpg/960px-Kue_semprong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0","leadFile":"Kue_semprong.jpg","views":2829,"langs":["id","jv","ms"],"langNames":{"id":"Kue semprong","jv":"Semprong","ms":"Apit-apit (kuih)"},"sourceLanguage":"id"},{"title":"Poffertjes","name":"Poffertjes","country":"Netherlands","region":"Northwestern Europe","url":"https://en.wikipedia.org/wiki/Poffertjes","ingredients":["Batter (yeast","flour)"],"prepSummary":"Poffertjes zijn een deeggerecht dat vanouds in Nederland wordt gegeten. Het zijn een soort kleine pannenkoeken, maar dikker doordat ze rijzen. Poffertjes worden traditioneel net als pannenkoeken van tarwebloem en boekweitmeel gemaakt. Anders dan bij pannenkoeken wordt in het beslag een rijsmiddel gebruikt, meestal gist. In tegenstelling tot pannenkoeken worden poffertjes tijdens het bereiden omgedraaid als het beslag nog niet helemaal gestold is. Daardoor zijn ze van binnen nog wat zachter en worden ze mooi rond. In Nederland worden poffertjes in poffertjeskramen vaak als een portie van 10-12 ","course":"Dinner, snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Poffertjes-Melkhuis_%28cropped%29.jpg/960px-Poffertjes-Melkhuis_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Illustratedjc","licence":"CC BY-SA 4.0","leadFile":"Poffertjes-Melkhuis_(cropped).jpg","views":51011,"langs":["af","ar","ca","cs","da","de","es","fr","gl","id","it","ja","jv","ko","nl","pt","ru","sv","th","uk","zh"],"langNames":{"af":"Poffertjie","ar":"بوفيرتييس","ca":"Poffertjes","cs":"Poffertjes","da":"Poffertjes","de":"Poffertjes","es":"Poffertjes","fr":"Poffertjes","gl":"Poffertjes","id":"Pofercis","it":"Poffertjes","ja":"ポッフェルチェ","jv":"Poffertjes","ko":"포페르티어스","nl":"Poffertjes","pt":"Poffertjes","ru":"Поффертье","sv":"Poffertjes","th":"โปฟเฟอร์เจิส","uk":"Поффертьє","zh":"荷蘭小鬆餅"},"sourceLanguage":"nl"},{"title":"Rempeyek","name":"Rempeyek","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Rempeyek","ingredients":["Rice flour","peanuts","dried anchovies or shrimp","coconut milk"],"prepSummary":"__NOTOC__ Rempeyek (rêmpèyèk) atau Peyek (pèyèk) adalah penganan (lauk) terbuat dari tepung dengan kacang (udang, dan sebagainya), digoreng dalam bentuk pipih. Rempeyek merupakan penganan tradisi adat Jawa yang berasal dari Daerah Istimewa Yogyakarta, dan sudah ada sejak abad ke-16 masa Kesultanan Mataram. Penganan ini juga terdokumentasi dalam Serat Centhini yang diterbitkan pada abad ke-18M.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Rempeyek_kacang_tanah.JPG/960px-Rempeyek_kacang_tanah.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Rempeyek_kacang_tanah.JPG","views":9255,"langs":["id","jv","ko","ms","nl"],"langNames":{"id":"Rempeyek","jv":"Rempèyèk","ko":"렘페옉","ms":"Peyek","nl":"Rempejek"},"sourceLanguage":"id"},{"title":"Rengginang","name":"Rengginang","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Rengginang","ingredients":["Rice"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Rengginang.jpg/960px-Rengginang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taman Renyah","licence":"CC BY-SA 3.0","leadFile":"Rengginang.jpg","views":4920,"langs":["id","jv","ko","ms"],"langNames":{"id":"Rengginang","jv":"Rengginang","ko":"렝기낭","ms":"Rengginang"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tapai","name":"Tapai","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Tapai","ingredients":["Usually white rice","glutinous rice"],"prepSummary":"Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi., tetapi tidak menutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri mikro, kecil, dan menengah. Tapai yang sering ditemukan ialah Tapai singkong dan tapai ketan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Tapai_pulut_2.jpg/960px-Tapai_pulut_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CyberTroopers","licence":"CC BY-SA 4.0","leadFile":"Tapai_pulut_2.jpg","views":18160,"langs":["es","fr","hi","id","it","ja","jv","ms","sr"],"langNames":{"es":"Tapai","fr":"Tapai","hi":"तपाई","id":"Tapai","it":"Tapai (gastronomia)","ja":"タパイ","jv":"Tapé","ms":"Tapai","sr":"Тапаи"},"sourceLanguage":"id"},{"title":"Wajik","name":"Wajik","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Wajik","ingredients":["Glutinous rice","sugar","coconut milk"],"prepSummary":"Wajik (Hanacaraka: ꦮꦗꦶꦏ꧀) adalah hidangan tradisional khas pernikahan adat Jawa yang terbuat dari bahan dasar beras ketan, santan kelapa, dan gula merah. Kudapan yang sudah ada sejak jaman Majapahit ini, masuk dalam jajanan klasik khas Jawa Tengah dan Jawa Timur. Wajik memiliki beberapa sebutan yang berbeda-beda di setiap tempat. Nama wajik sendiri lebih terkenal di daerah Pulau Jawa. Kue wajik di Sumatra disebut pulut manis. Wajik yang berasal dari ketan juga disebut dengan istilah ketan wajik. Selain memiliki sebutan yang berbeda-beda, Indonesia juga memiliki jenis wajik. Wajik yang palin","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/8._Wajik_3.jpg/960px-8._Wajik_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Danangtrihartanto","licence":"CC BY-SA 4.0","leadFile":"8._Wajik_3.jpg","views":4423,"langs":["ar","id","jv","ms","nl"],"langNames":{"ar":"واجيك","id":"Wajik","jv":"Wajik","ms":"Wajik","nl":"Wadjik"},"sourceLanguage":"id"},{"title":"Kaledo (soup)","name":"Kaledo (soup)","country":"Indonesia","region":"Central Sulawesi","url":"https://en.wikipedia.org/wiki/Kaledo_(soup)","ingredients":["cow's feet","marrow"],"prepSummary":"Kaki Lembu Donggala dikenal juga dengan nama Kaledo merupakan hidangan tradisional yang berasal dari masyarakat Donggala dan Kota Palu di Provinsi Sulawesi Tengah. Hidangan ini berkaitan dengan tradisi kuliner masyarakat Suku Kaili yang mendiami wilayah Lembah Palu. Dalam konteks kuliner regional, masakan di kawasan timur dikenal dengan penggunaan kuah bercita rasa asam yang berasal dari bahan seperti asam jawa dan jeruk nipis.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Kaledo_soup%2C_Central_Sulawesi%2C_2018-09-16.jpg/960px-Kaledo_soup%2C_Central_Sulawesi%2C_2018-09-16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crisco 1492","licence":"CC BY-SA 4.0","leadFile":"Kaledo_soup,_Central_Sulawesi,_2018-09-16.jpg","views":1034,"langs":["id","ko","ru"],"langNames":{"id":"Kaledo","ko":"칼레도","ru":"Каледо"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sayur asem","name":"Sayur asem","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Sayur_asem","ingredients":["various vegetables in tamarind soup"],"prepSummary":"Sayur asam atau sayur asem adalah sejenis sup bening aneka sayuran khas Indonesia dengan dasar kuah asam, baik berasal dari belimbing wuluh, asam jawa, atau bumbu asam lainnya. Ada banyak variasi lokal sayur asam seperti sayur asam Jakarta (variasi dari orang Betawi di Jakarta), sayur asam kangkung (variasi yang menggunakan kangkung), dan sayur asam ikan asin. Sayur asam dari Sumatra memiliki kuah yang lebih keruh, merah, dan berminyak dibandingkan dengan sayur asam Betawi yang berkuah bening. Sayur asam dari Aceh dikenal dengan nama sayur asam sunti, Kalimantan, tepatnya Kalimantan Selatan, s","course":"main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Sayur_asem_vegetable_soup.jpg/960px-Sayur_asem_vegetable_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0","leadFile":"Sayur_asem_vegetable_soup.jpg","views":6044,"langs":["bn","es","id","ja","jv","ms","my","nl","ru"],"langNames":{"bn":"সায়ুর আসেম","es":"Sayur Asem","id":"Sayur asam","ja":"サユール・アッサム","jv":"Jangan Asem","ms":"Sayur asam","my":"ဆာယု အာဆမ်","nl":"Sajoer asem","ru":"Саюр-асем"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sayur bayam","name":"Sayur bayam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Sayur_bayam","prepSummary":"Sayur bayam atau Sayur bening adalah makanan khas Indonesia yang berupa sejenis sup bayam. Sayur bayam biasanya disajikan sebagai hidangan utama saat sarapan atau makan siang.","course":"Main course (breakfast or lunch)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Sayur_bening_bayam_jagung.JPG/960px-Sayur_bening_bayam_jagung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Sayur_bening_bayam_jagung.JPG","views":3628,"langs":["ar","id","jv","ko"],"langNames":{"ar":"سايور بايام","id":"Sayur bayam","jv":"Jangan bayem","ko":"사유르 바얌"},"sourceLanguage":"id"},{"title":"Sayur sop","name":"Sayur sop","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Sayur_sop","ingredients":["Various vegetables","macaroni"],"course":"Main course (breakfast or lunch)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/KFC_Chicken_Soup.jpg/960px-KFC_Chicken_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"KFC_Chicken_Soup.jpg","views":4113,"langs":["ar","ja","ko"],"langNames":{"ar":"سايور سوب","ja":"サユール・ソプ","ko":"사유르 솝"}},{"title":"Soto mi","name":"Soto mi","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Soto_mi","ingredients":["Chicken","or beef soups with noodle"],"prepSummary":"Soto mi atau Soto mie ( di Brunei Darussalam, Malaysia, dan Singapura) adalah hidangan mi berkuah kaldu berbumbu yang lazim ditemukan di Indonesia. Hidangan ini kini juga dikenal di Brunei Darussalam, Malaysia, dan Singapura. Mie berarti mi telur dari tepung terigu, garam, dan telur, sementara soto merujuk kepada hidangan sup berkuah khas Indonesia. Di Indonesia, soto mie dianggap sebagai salah satu jenis hidangan soto atau mi berkuah, sedangkan di Malaysia dan Singapura hidangan ini disebut mee soto.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Soto_Mie_Bogor_2.JPG/960px-Soto_Mie_Bogor_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Soto_Mie_Bogor_2.JPG","views":5948,"langs":["ar","fr","id","jv","ko","ms","th"],"langNames":{"ar":"سوتو ميه","fr":"Soto mie","id":"Soto mi","jv":"Soto mi","ko":"소토미","ms":"Mi soto","th":"โซโตมี"},"sourceLanguage":"id"},{"title":"Semur (Indonesian stew)","name":"Semur (Indonesian stew)","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Semur_(Indonesian_stew)","ingredients":["Beef","potatoes simmered in sweet soy sauce","with garlic","shallot","nutmeg","cloves","cinnamon","topped with fried shallot"],"prepSummary":"Semur adalah hidangan daging rebus dari Indonesia yang diolah dalam kuah berwarna coklat pekat yang terbuat dari kecap manis, bawang merah, bawang bombay, pala dan cengkih. Kecap manis yang terbuat dari kedelai hitam adalah bahan paling penting dalam proses pembuatan semur karena berfungsi untuk menguatkan cita rasa, tetapi harus tetap terasa menyatu harmonis dengan bahan-bahan lainnya. Selain berbahan utama daging dan kentang, semur juga berdiri dari bermacam-macam variasi dalam penyajiannya, seperti penambahan tahu, tempe, telur, ikan, dan bahan lain-lain sesuai dengan selera masyarakat di d","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Semur_Daging_Kentang.JPG/960px-Semur_Daging_Kentang.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Semur_Daging_Kentang.JPG","views":8486,"langs":["ar","fr","id","jv","ms","ru","th","uz"],"langNames":{"ar":"سيمور (حساء)","fr":"Semur (cuisine)","id":"Semur","jv":"Semur","ms":"Semur","ru":"Семур","th":"เซอมูร์","uz":"Semur"},"sourceLanguage":"id"},{"title":"Bakakak hayam","name":"Bakakak hayam","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Bakakak_hayam","ingredients":["Roasted chicken in spices"],"prepSummary":"Bakakak hayam merupakan kuliner tradisional khas Sunda. Bakakak hayam adalah makanan pendamping atau lauk pauk untuk kelengkapan makan nasi. Bekakak berarti korban penyembelihan hewan atau manusia. Karena bentuknya yang seperti seseorang yang duduk bersila, maka dalam bahasa Sunda disebut bakakak. Sebagian besar masyarakat sunda khususnya daerah Pandeglang, bakakak hayam digolongkan menjadi makanan yang digunakan untuk kegiatan pesta adat, seperti pernikahan, sunatan dan upacara adat lainnya.","course":"Main course, wedding party, khitan party","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Ayam_Panggang.jpg/960px-Ayam_Panggang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"amrufm from Shah Alam, Malaysia","licence":"CC BY 2.0","leadFile":"Ayam_Panggang.jpg","views":1154,"langs":["id"],"langNames":{"id":"Bakakak hayam"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gepuk","name":"Gepuk","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Gepuk","ingredients":["Sweet spiced fried beef"],"prepSummary":"Gepuk adalah makanan khas sunda yang terbuat dari daging sapi dengan rasa yang sedikit manis dan gurih. Biasanya gepuk dibuat dengan daging sapi yang diiris searah dengan serat daging dan direbus setengah matang, kemudian di pukul pukul hingga agak empuk. Daging yang sudah empuk direndam kedalam bumbu yang dicampur dengan santan, kemudian direbus kembali hingga air santan menyusut. Makanan ini biasanya di hidangkan di acara pernikahan, hajatan atau syukuran. Ciri khas gepuk daging sapi Sunda terletak pada kombinasi rasa manis, gurih, dan sedikit pedas yang berasal dari bumbu-bumbu seperti b","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Empal_Gepuk.jpg/960px-Empal_Gepuk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainaldy Dwiatmoko","licence":"CC BY-SA 4.0","leadFile":"Empal_Gepuk.jpg","views":4006,"langs":["id","jv","ko","ms","ru"],"langNames":{"id":"Gepuk","jv":"Gepuk","ko":"그푹","ms":"Gepuk","ru":"Гепук"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Oncom","name":"Oncom","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Oncom","prepSummary":"Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. Oncom is also a selected filling for comro, lontong and arem-arem rice dumplings.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Oncom.jpg/960px-Oncom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hariadhi","licence":"CC BY-SA 4.0","leadFile":"Oncom.jpg","views":21419,"langs":["ca","de","es","fi","fr","id","jv","ms","pt"],"langNames":{"ca":"Oncom","de":"Oncom","es":"Oncom","fi":"Oncom","fr":"Oncom","id":"Oncom","jv":"Oncom","ms":"Oncom","pt":"Oncom"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pepes","name":"Pepes","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Pepes","ingredients":["Various ingredients (fish","meat","mushroom","tofu or oncom) spiced","cooked in a banana leaf"],"prepSummary":"Pepes is made by mixing descaled and gutted fish or any type of food with a mixture of spices including salt, chilli, shallots, garlic, turmeric, ginger, lemongrass, curry leaf, candlenut, tamarind, tomato, and lemon basil all wrapped in a banana leaf. Sundanese cuisine recognizes two types of pepes: the regular or “plain” variety and yellow pepes, which are cooked with turmeric. The leaf is wrapped tight and secured with a stick at each ends, then steamed or grilled.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Pepes_ikan_emas_%28pais_lauk_mas%29_Sunda.jpg/960px-Pepes_ikan_emas_%28pais_lauk_mas%29_Sunda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Pepes_ikan_emas_(pais_lauk_mas)_Sunda.jpg","views":10396,"langs":["es","id","jv","ms","pa"],"langNames":{"es":"Pepes (Indonesia)","id":"Pepes","jv":"Pèpès","ms":"Pepes","pa":"ਪੇਪੇਸ"}},{"title":"Seblak","name":"Seblak","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Seblak","ingredients":["Wet kurupuk cooked with scrambled egg","vegetables","other protein sources (chicken","chicken feet","seafood","or beef sausages)","with spicy sauces including garlic","shallot"],"prepSummary":"Seblak (, ) adalah masakan khas Sunda yang berasal dari wilayah Parahyangan dengan cita rasa gurih dan cenderung pedas. Seblak umumnya terbuat dari kerupuk yang terdiri dari bawang putih dengan kencur. Dalam Kamus Basa Sunda (2006) dijelaskan bahwa seblak, nyeblak: rasa haté dina waktu inget kana balai (ingat pada sesuatu yang kurang enak di hati sehingga hati seperti tersengat). Kata seblak sendiri juga adalah singkatan dari segak dan nyegak. Kedua istilah tersebut berasal dari bahasa Sunda yang artinya lebih kurang “menyengat”. Segak dan nyegak dalam rasa seblak dicirikan dengan penggunaan k","course":"Main or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Seblak_di_Garut.jpg/960px-Seblak_di_Garut.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raflinoer32","licence":"CC BY-SA 4.0","leadFile":"Seblak_di_Garut.jpg","views":20277,"langs":["ar","id","jv","ms","th","uk"],"langNames":{"ar":"سيبلاك","id":"Seblak","jv":"Seblak","ms":"Seblak","th":"เซอบลัก","uk":"Себлак"},"sourceLanguage":"id","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cenil","name":"Cenil","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Cenil","ingredients":["Tapioca flour","sugar","grated coconut"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Cenil.JPG/960px-Cenil.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Cenil.JPG","views":2641,"langs":["id","jv","ko","pl"],"langNames":{"id":"Cenil","jv":"Cenil","ko":"츠닐","pl":"Cenil"}},{"title":"Colo-colo (condiment)","name":"Colo-colo (condiment)","country":"Indonesia","region":"Maluku","url":"https://en.wikipedia.org/wiki/Colo-colo_(condiment)","ingredients":["Chili","tomato","shallot","lime","lemon basil"],"prepSummary":"Sambal colo-colo adalah sambal yang populer di Sulawesi dan Maluku. Sambal colo-colo berbahan dasar cabai, kecap, dan air jeruk nipis. Sambal colo-colo memiliki perpaduan rasa segar, pedas, dan manis. Di Maluku, ada dua versi sambal colo-colo yaitu pakai kecap dan tidak pakai kecap. Penambahan kecap dalam sambal colo-colo dipengaruhi oleh perantau Jawa yang datang ke Maluku. Sambal colo-colo yang pakai kecap ini mirip dengan sambal kecap. Bedanya, sambal colo-colo ditambahkan air jeruk nipis untuk citarasa segar.","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Sambal_colo-colo.jpg/960px-Sambal_colo-colo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M.akbar.raf","licence":"CC BY-SA 4.0","leadFile":"Sambal_colo-colo.jpg","views":2330,"langs":["fr","id"],"langNames":{"fr":"Colo-colo (condiment)","id":"Sambal colo colo"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue cubit","name":"Kue cubit","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kue_cubit","ingredients":["Flour","sugar","milk","baking powder"],"prepSummary":"Kue cubit (pinch cake) merupakan salah satu jenis kue basah jajanan tradisional khas Indonesia yang berasal dari masyarakat Betawi (Jakarta) karena sangat terkenal disana. Yang khas dari kue cubit adalah alat memasaknya yang bentuknya menyerupai loyang panggangan bundar dengan beragam bentuk cetakan di dalamnya. Kue ini dimasak dengan cara dipanaskan diatas kompor bukan dengan menggunakan oven. Kue cubit awalnya dikembangkan pertama kali oleh para biarawan Prancis di dekat kota Woerden di Belanda pada tahun 1720 ketika Belanda menguasai Indonesia. Saat itu, poffertjes hanya dikonsumsi oleh mas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Kue_cubit.jpg/960px-Kue_cubit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Serenity","licence":"CC BY-SA 3.0","leadFile":"Kue_cubit.jpg","views":4508,"langs":["id","jv","ko","ms"],"langNames":{"id":"Kue cubit","jv":"Kuwé cubit","ko":"쿠에 추빗","ms":"Kuih cubit"},"sourceLanguage":"id"},{"title":"Papeda (food)","name":"Papeda (food)","country":"Indonesia","region":"Sulawesi","url":"https://en.wikipedia.org/wiki/Papeda_(food)","ingredients":["Sago"],"prepSummary":"Papeda adalah makanan berupa bubur sagu yang berasal dari Kepulauan Maluku dan pesisir barat Papua. Hidangan ini biasanya disajikan dengan ikan tongkol atau bubara yang dibumbui dengan kunyit. Papeda berwarna putih dan bertekstur lengket menyerupai lem dengan rasa yang tawar.","course":"Main course, staple food","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Papeda%2C_Kuah_Kuning%2C_Ikan_Tude_Bakar_2.jpg/960px-Papeda%2C_Kuah_Kuning%2C_Ikan_Tude_Bakar_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Papeda,_Kuah_Kuning,_Ikan_Tude_Bakar_2.jpg","views":18026,"langs":["ar","fr","id","jv","ko","ms","ru","sr","th","uk"],"langNames":{"ar":"بابيدا","fr":"Papeda","id":"Papeda","jv":"Papéda","ko":"파페다","ms":"Papeda","ru":"Папеда","sr":"Папеда (јело)","th":"ปาเปดา","uk":"Папеда"},"sourceLanguage":"id"},{"title":"Plecing kangkung","name":"Plecing kangkung","country":"Indonesia","region":"Bali","url":"https://en.wikipedia.org/wiki/Plecing_kangkung","ingredients":["Kangkung","plecing sambal"],"prepSummary":"Pelecing kangkung adalah masakan khas Indonesia yang berasal dari Bali dan Lombok. Plecing kangkung terdiri dari kangkung yang direbus dan disajikan dalam keadaan dingin dan segar dengan sambal tomat, yang dibuat dari Cabai rawit, garam, terasi dan tomat, dan kadang kala diberi tetesan jeruk limau.","course":"Cold and fresh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Pelecing_kangkung.JPG/960px-Pelecing_kangkung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Pelecing_kangkung.JPG","views":3326,"langs":["es","fr","id","jv","ko","ms","th"],"langNames":{"es":"Plecing kangkung","fr":"Plecing kangkung","id":"Pelecing kangkung","jv":"Plecing kangkung","ko":"플레칭 캉쿵","ms":"Plecing kangkung","th":"เปอเลอจิงกังกุง"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Stir-fried water spinach","name":"Stir-fried water spinach","country":"Indonesia","region":"Malaysia","url":"https://en.wikipedia.org/wiki/Stir-fried_water_spinach","ingredients":["water spinach"],"prepSummary":"Stir-fried water spinach is one of the simplest, easiest, and also cheapest vegetable dishes in Asia, which contributes to its popularity. Water spinach thrives in the waterways, rivers, lakes and swamps of tropical Southeast Asia and Southern China. The garlic and shallots or onion are stir-fried in cooking oil, then the cleaned and cut water spinach are added, stir-fried in a wok on a strong heat source with a small amount of cooking oil. The stir-frying lightly caramelises the vegetables. The seasoning sauce is added according to each preference and recipe. Some might add slices of red hot chili pepper for spicy tanginess, while fresh or dried shrimp might be added for flavour.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Tumis_kangkung_Makassar.JPG/960px-Tumis_kangkung_Makassar.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Tumis_kangkung_Makassar.JPG","views":15475,"langs":["fr","id","jv","ko","ms","th","vi"],"langNames":{"fr":"Kangkong sauté","id":"Kangkung tumis","jv":"Osèng kangkung","ko":"공심채볶음","ms":"Kangkung goreng","th":"ผัดผักบุ้ง","vi":"Rau muống xào"}},{"title":"Tahu goreng","name":"Tahu goreng","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Tahu_goreng","ingredients":["tofu"],"prepSummary":"When preparing the dish, cakes of hard tofu are deep-fried until golden brown. A popular way to serve fried tofu is to cut them diagonally in half and arrange on a plate garnished with bean sprouts, cucumber, and scallion.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Indonesia_Tahu_goreng.JPG/960px-Indonesia_Tahu_goreng.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 3.0","leadFile":"Indonesia_Tahu_goreng.JPG","views":6907,"langs":["ar","fr","id","ja","jv","ms","my"],"langNames":{"ar":"تاهو غورينغ","fr":"Tahu goreng","id":"Tahu goreng","ja":"タフゴレン","jv":"Tahu gorèng","ms":"Tauhu goreng","my":"တာဟူး ဂိုရင်း"}},{"title":"Tempeh burger","name":"Tempeh burger","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Tempeh_burger","ingredients":["Tempeh patty","bun","salad","sauces","seasonings","cheese (optional)"],"prepSummary":"Burger tempe adalah variasi hamburger dengan bahan utama tempe. Masakan perpaduan vegetarian ini terdiri dari roti hamburger dengan tempe, salad, saus, bumbu, dan keju (opsional).","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Tempe_Burger.jpg/960px-Tempe_Burger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"christian r from Singapore","licence":"CC BY-SA 2.0","leadFile":"Tempe_Burger.jpg","views":3021,"langs":["id","jv","tr"],"langNames":{"id":"Burger tempe","jv":"Témpé burger","tr":"Tempeh burger"},"sourceLanguage":"id"},{"title":"Giling Basah","name":"Giling Basah","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Giling_Basah","prepSummary":"Giling basah adalah salah satu proses pascapanen yang bertujuan untuk mengupas kulit kopi. Istilah ini digunakan khas oleh pengolah kopi di Indonesia, sedangkan dalam bahasa Inggris, pengolahan yang sama dinamakan wet hulled, semi-washed dan semi-dried. Metode ini diciptakan oleh petani kopi Indonesia dan kemudian menjadi terkenal di mancanegara. Banyak petani kopi berskala kecil di Sumatra, Sulawesi, Flores dan Papua menggunakan metode giling basah.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Coffee_defect_kuku_kambing.jpg/960px-Coffee_defect_kuku_kambing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael.C.Wright","licence":"CC BY-SA 4.0","leadFile":"Coffee_defect_kuku_kambing.jpg","views":2391,"langs":["es","id"],"langNames":{"es":"Giling Basah","id":"Giling basah"},"sourceLanguage":"id"},{"title":"J.CO Donuts","name":"J.CO Donuts","country":"Indonesia","url":"https://en.wikipedia.org/wiki/J.CO_Donuts","prepSummary":"J.CO Donuts adalah jaringan restoran asal Indonesia yang mengkhususkan dalam donat, kopi, dan yogurt beku. Perusahaan didirikan dan dimiliki oleh Johnny Andrean Group. J.CO Donuts & Coffee didirikan tahun 2005. Saat ini, J.CO Donuts memiliki berbagai cabang di Indonesia, Malaysia, Singapura, Filipina, Hong Kong dan Arab Saudi. Pada umumnya cabang-cabang J.CO Donuts di Indonesia dibuka bersama-sama dengan cabang BreadTalk (sebagian cabang BreadTalk berubah menjadi Mako Cake & Bakery), sebuah perusahaan roti asal Singapura yang waralabanya di Indonesia dipegang juga oleh Johnny Andrean.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b8/J.CO_Donuts_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"J.CO Donuts","licence":"Public domain","leadFile":"J.CO_Donuts_Logo.png","views":23491,"langs":["fi","id","ms","ur"],"langNames":{"fi":"J.CO Donuts","id":"J.CO Donuts","ms":"J.CO Donuts","ur":"جے ڈاٹ کو ڈونٹس"},"sourceLanguage":"id","notFood":"a business"},{"title":"Kopiko (brand)","name":"Kopiko (brand)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kopiko_(brand)","prepSummary":"Kopiko adalah merek permen kopi dan kopi instan yang diproduksi di Indonesia oleh PT Mayora Indah Tbk (untuk permen kopi) dan PT. Torabika Eka Semesta (untuk kopi instan). Produk ini dinamai dari nama biji kopi kōpiko yang dapat ditemui di Hawaii. Per 2017, permen Kopiko dapat dijumpai di 80 negara di seluruh dunia. Produk ini pernah memiliki varian permen kosher yang diproduksi untuk berbagai tempat di dunia, termasuk Israel. Varian ini diawasi oleh KF Kosher Federation di London, Inggris. Meskipun demikian, varian ini tidak lagi diproduksi. Permen Kopiko pernah dikirimkan menuju Stasiun Luar","leadFile":"Kopiko.svg.png","views":67342,"langs":["ar","fr","hy","id","ko","ms","pl","th","tl","zh"],"langNames":{"ar":"كوفيكو (علامة تجارية)","fr":"Kopiko","hy":"Կոպիկո (հրուշակեղեն)","id":"Kopiko","ko":"코피코","ms":"Kopiko","pl":"Kopiko","th":"โกปิโก้","tl":"Kopiko","zh":"Kopiko"},"sourceLanguage":"id","notFood":"a company"},{"title":"Murder of Wayan Mirna Salihin","name":"Murder of Wayan Mirna Salihin","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Murder_of_Wayan_Mirna_Salihin","prepSummary":"Pada 6 Januari 2016, Wayan Mirna Salihin meninggal dunia di Rumah Sakit Abdi Waluyo setelah meminum es kopi Vietnam di Olivier Café, Grand Indonesia, Jakarta Pusat. Menurut polisi, keracunan sianida kemungkinan besar menjadi penyebab kematian Mirna. Polisi menuduh Jessica Kumala Wongso atas pembunuhan tersebut. Jessica dinyatakan bersalah atas pembunuhan dan dijatuhi hukuman 20 tahun penjara. Banding Jessica kemudian ditolak oleh pengadilan tinggi. Kasus ini menjadi kasus pembunuhan paling terkenal dan fenomenal di Indonesia pada tahun 2016, dengan media Indonesia meliput kasus ini secara luas","views":81945,"langs":["ar","fr","id"],"langNames":{"ar":"مقتل ويان ميرنا صالحين","fr":"Meurtre de Wayan Mirna Salihin","id":"Pembunuhan Wayan Mirna Salihin"},"sourceLanguage":"id"},{"title":"My Kopi-O!","name":"My Kopi-O!","country":"Indonesia","url":"https://en.wikipedia.org/wiki/My_Kopi-O!","leadFile":"Logo_My_Kopi-O!_(vector).svg.png","views":1426},{"title":"Specialty Coffee Association of Indonesia","name":"Specialty Coffee Association of Indonesia","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Specialty_Coffee_Association_of_Indonesia","prepSummary":"Indonesia is the fourth largest exporter of coffee in the world, with production of 648.000 metric tons (10.8 million bags) of coffee in 2017 (ICO Monthly Coffee Market Report December 2017). Of this total, around 70% exported and the rest were consumed domestically. Of the exports, 25% are Coffea arabica and the balance is Coffea canephora. The specialty coffee market is the best opportunity for growth in Indonesia's coffee industry. In the U.S., specialty coffee has increased its market share from 1% to 20% in the last 25 years. Also, because of the uniqueness of the taste of Indonesian Robusta (Coffea Canephora), popularity of Indonesian Fine Robusta is rising among coffee aficionados.","views":853,"langs":["ar","id"],"langNames":{"ar":"جمعية القهوة المتخصصة في إندونيسيا","id":"Asosiasi Kopi Spesial Indonesia"}},{"title":"Ades (brand)","name":"Ades (brand)","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Ades_(brand)","prepSummary":"Ades (sebelumnya ditulis AdeS) adalah merek air mineral atau air minum dalam kemasan (AMDK) dari Coca-Cola Europacific Partners Indonesia. Air mineral tersebut juga dikenal sebagai I-Lohas di Jepang. Kini The Coca-Cola Company merupakan pemilik merek dagang Ades, yang juga digunakan pada minuman sari kedelai (soya) yang dipasarkan di wilayah Amerika Latin.","views":4446,"langs":["id","tr"],"langNames":{"id":"Ades","tr":"AdeS"},"sourceLanguage":"id"},{"title":"Moke (drink)","name":"Moke (drink)","country":"Indonesia","region":"Indonesian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Moke_(drink)","prepSummary":"Moke adalah minuman khas dari pulau Flores yang terbuat dari tanaman siwalan (pohon lontar) dan enau. Minuman ini mempunyai banyak sebutan seperti sopi, dewe, tua dan moke.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Aren_pinna_070612_042_stgd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"W.A. Djatmiko (Wie146)","licence":"CC BY-SA 3.0","leadFile":"Aren_pinna_070612_042_stgd.jpg","views":1610,"langs":["id"],"langNames":{"id":"Moke"},"sourceLanguage":"id"},{"title":"Ayam bakar","name":"Ayam bakar","country":"Indonesia","region":"Indonesian chicken","url":"https://en.wikipedia.org/wiki/Ayam_bakar","ingredients":["Chicken seasoned with turmeric","garlic","shallots","other spices","grilled on charcoal"],"prepSummary":"Ayam bakar adalah sebuah hidangan Asia Tenggara Maritim, terutama hidangan Indonesia atau Malaysia, dari ayam yang dipanggang di atas arang. Proses memasak ayam bakar umumnya terdiri dari dua tahap utama: pengungkepan (memasak ayam dengan bumbu dalam waktu lama) dan pembakaran atau pemanggangan","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Ayam_Panggang.jpg/960px-Ayam_Panggang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"amrufm from Shah Alam, Malaysia","licence":"CC BY 2.0","leadFile":"Ayam_Panggang.jpg","views":9733,"langs":["fr","id","jv","ko","lo","ms","or","pa","vi","zh"],"langNames":{"fr":"Ayam bakar","id":"Ayam bakar","jv":"Pitik bakar","ko":"아얌 바카르","lo":"ປີ້ງໄກ່","ms":"Ayam bakar","or":"ଆୟମ ବାକର","pa":"ਅਯਾਮ ਬਕਰ","vi":"Ayam bakar","zh":"馬來烤雞"},"sourceLanguage":"id"},{"title":"Ayam kodok","name":"Ayam kodok","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Ayam_kodok","ingredients":["Chicken"],"prepSummary":"Ayam kodok preparation requires deboning a chicken, and then stuffing it with ground chicken meat with beef or pork, spices, vegetables, and hard boiled eggs. The chicken is then optionally steamed before it is roasted.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Ayam_kodok_batavia.jpg/960px-Ayam_kodok_batavia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Photoboothguy1991","licence":"CC BY-SA 4.0","leadFile":"Ayam_kodok_batavia.jpg","views":1666,"langs":["id","jv","ms"],"langNames":{"id":"Ayam kodok","jv":"Pitik kodhok","ms":"Ayam kodok"}},{"title":"Ayam Taliwang","name":"Ayam Taliwang","country":"Indonesia","region":"West Nusa Tenggara","url":"https://en.wikipedia.org/wiki/Ayam_Taliwang","ingredients":["Grilled chicken"],"prepSummary":"Ayam Taliwang is made with chicken cut and cleaned before grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle. It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chilli, and shrimp paste.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Ayam_bakar_khas_Taliwang_2.JPG/960px-Ayam_bakar_khas_Taliwang_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Ayam_bakar_khas_Taliwang_2.JPG","views":3928,"langs":["es","id","jv","ko","ms","nl","th","vi"],"langNames":{"es":"Ayam Taliwang","id":"Ayam Taliwang","jv":"Ayam Taliwang","ko":"아얌 탈리왕","ms":"Ayam Taliwang","nl":"Ayam Taliwang","th":"อายัมตาลีวัง","vi":"Ayam Taliwang"},"province":"Kabupaten Sumbawa Barat","city":"Taliwang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Plecing ayam","name":"Plecing ayam","country":"Indonesia","region":"Indonesian chicken","url":"https://en.wikipedia.org/wiki/Plecing_ayam","views":825,"langs":["ms"],"langNames":{"ms":"Plecing ayam"}},{"title":"Mie Bangladesh","name":"Mie Bangladesh","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Mie_Bangladesh","ingredients":["Fried noodles with half-cooked egg","chicken","fried onions"],"prepSummary":"The dish is typically created using packaged commercial instant noodles such as Indomie stir-fried in a sauce of herbs and spices, The additional spices thicken the sauce and give the dish a richer color and flavor than a typical bowl of instant noodles or ramen. It is served nyemek, or slightly soupy, and is sometimes served with other ingredients such a half-cooked egg, which gives the dish a creamy texture and flavor, and fried onions or mustard greens.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Mie_Bangladesh.jpg/960px-Mie_Bangladesh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Otrismon","licence":"CC0","leadFile":"Mie_Bangladesh.jpg","views":6069,"langs":["ar","bn","id","ko"],"langNames":{"ar":"مي بنغلاديش","bn":"মি বাংলাদেশ","id":"Mi bangladesh","ko":"미 방글라데시"}},{"title":"Mie combor","name":"Mie combor","country":"Indonesia","region":"East Java","url":"https://en.wikipedia.org/wiki/Mie_combor","ingredients":["Bean sprout","noodle","salted duck egg"],"course":"Main","views":210,"province":"Kota Probolinggo","city":"Probolinggo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie koclok","name":"Mie koclok","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Mie_koclok","ingredients":["Bean sprout","egg noodle","chicken breast","corn starch","coconut milk","cabbage","boiled egg"],"prepSummary":"Mi koclok adalah hidangan mi yang berasal dari wilayah Cirebon, Jawa Barat, Indonesia. Mi koclok terbuat dari mi basah yang disiram dengan kuah kaldu ayam kental dan sejumlah bumbu serta dilengkapi dengan irisan daun bawang, kembang kol, tauge, telur rebus, suwiran ayam dan taburan bawang goreng. Hidangan ini menyerupai hidangan lain yang berasal dari Bandung yaitu mi kocok, hanya saja kuahnya keruh keputih-putihan dan kental.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/5/52/Mie_koclok.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yesica Oliver Berliana","licence":"CC BY-SA 3.0","leadFile":"Mie_koclok.JPG","views":1159,"langs":["id","jv","ko"],"langNames":{"id":"Mi koclok","jv":"Mi koclok","ko":"미 코츨록"},"sourceLanguage":"id","province":"Kota Cirebon","city":"Cirebon","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie kocok","name":"Mie kocok","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Mie_kocok","ingredients":["Noodle","(beef tendon)","beef broth","bean sprouts","bakso (beef surimi ball)","scallion","fried shallot"],"prepSummary":"Mi kocok adalah hidangan mi bercitarasa kaldu sapi khas Kota Bandung, Jawa Barat. Hidangan ini terdiri atas mi kuning yang disajikan dalam kuah kaldu sapi kental, irisan kikil (tendon kaki sapi), taoge, bakso, jeruk nipis, dan ditaburi irisan seledri, daun bawang, dan bawang goreng. Beberapa resep mungkin menambahkan babat sapi. Istilah kocok dalam nama hidangan ini merujuk kepada proses memasaknya, yaitu mengocok-ngocok mi dalam wadah logam bolong-bolong bergagang, seraya mencelupkannya ke dalam air panas. Jenis mi yang digunakan adalah mi kuning gepeng yang bertekstur lebih lembut. Untuk men","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/Mie-kocok-khas-Bandung-IGisnasutanto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thetaran","licence":"CC BY-SA 4.0","leadFile":"Mie-kocok-khas-Bandung-IGisnasutanto.jpg","views":3167,"langs":["ar","fr","id","jv","ms"],"langNames":{"ar":"مي كوتشوك","fr":"Mie kocok","id":"Mi kocok","jv":"Mi kocok","ms":"Mi kocok"},"sourceLanguage":"id","province":"Kota Bandung","city":"Bandung","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie kopyok","name":"Mie kopyok","country":"Indonesia","region":"Central Java","url":"https://en.wikipedia.org/wiki/Mie_kopyok","ingredients":["Bean sprout","noodle","lontong","fried tofu"],"prepSummary":"Mi kopyok (Hanacaraka: ) adalah hidangan berbahan dasar mi dari Semarang. Dengan isian mi kuning, kuah bawang, lontong, taoge, tahu, taburan seledri dan kerupuk gendar di atasnya. Mi kopyok ini merupakan salah satu makanan khas kota Semarang yang susah ditemukan di tempat lain. Mi kopyok kebanyakan dijajakan dengan gerobak keliling dari kampung ke kampung. Mi kopyok atau mi lontong juga disebut sebagai mi teng-teng karena penjualnya suka memukul piring dan berbunyi \"Teng-teng-teng\" sebagai tanda untuk memasarkan dagangannya.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Mie_Kopyok_Semarang.jpg/960px-Mie_Kopyok_Semarang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M.akbar.raf","licence":"CC BY-SA 4.0","leadFile":"Mie_Kopyok_Semarang.jpg","views":911,"langs":["id","jv","ko"],"langNames":{"id":"Mi kopyok","jv":"Mie Kopyok","ko":"미 코푝"},"sourceLanguage":"id","province":"Kota Semarang","city":"Semarang","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mie tarempa","name":"Mie tarempa","country":"Indonesia","region":"Indonesian noodle","url":"https://en.wikipedia.org/wiki/Mie_tarempa","prepSummary":"Mi Tarempa adalah kuliner masyarakat di Kepulauan Riau, khususnya masyarakat Tarempa, Kabupaten Kepulauan Anambas. Mi ini mirip dengan mi telur yang berwarna kuning dan berbentuk pipih. Selain menjadi kesukaan di tempat asalnya, Mi Tarempa juga menjadi makanan populer di Tanjungpinang, Bintan dan Batam yang dijual di kedai makanan dan kopitiam. Sekilas mi ini terlihat seperti Mi Aceh dari segi tampilan dan rasa. Ciri khas dari Mi Tarempa adalah rasanya yang asam dan manis. Rasa ini berasal dari cabai dan gurihnya ikan tongkol. Selain itu, mi ini juga disajikan dengan suwiran ikan tongkol yang","views":737,"langs":["id"],"langNames":{"id":"Mi Tarempa"},"sourceLanguage":"id"},{"title":"Kue","name":"Kue","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue","ingredients":["Various traditional snacks"],"prepSummary":"Kue atau kuih adalah kudapan atau makanan ringan yang bukan makanan utama. Kue biasanya bercita rasa manis atau ada pula yang gurih dan asin. Kue sering kali diartikan sebagai makanan ringan yang dibuat dari adonan tepung, baik tepung beras, tepung sagu, tapioka, ataupun terigu. Kue tradisional Nusantara lazim ditemukan di Indonesia, Malaysia, Singapura, serta Belanda melalui hubungan sejarahnya dengan Indonesia. Kata \"kue\" berasal dari kata serapan dari bahasa Hokkian: 粿 koé, hal ini menunjukkan pengaruh seni memasak Tionghoa di Nusantara, beberapa kue memang menunjukkan asal mulanya dari Tio","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Jajan_Pasar_in_Jakarta_edit.JPG/960px-Jajan_Pasar_in_Jakarta_edit.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Jajan_Pasar_in_Jakarta_edit.JPG","views":16337,"langs":["ar","ha","id","it","jv","ko","tl"],"langNames":{"ar":"كعك إندونيسي","ha":"Kue","id":"Kue","it":"Kue (gastronomia)","jv":"Kuwé","ko":"쿠에","tl":"Kue"},"sourceLanguage":"id"},{"title":"Bika ambon","name":"Bika ambon","country":"Indonesia","region":"North Sumatra","url":"https://en.wikipedia.org/wiki/Bika_ambon","ingredients":["Tapioca","sago flour","eggs","sugar","coconut milk"],"prepSummary":"Bika Ambon (Jawi: بيكا امبون) adalah kue tradisional khas Medan, Indonesia. Kue ini terbuat dari bahan-bahan seperti tepung tapioka, telur, gula, dan santan. Bika Ambon dimasak selama 12 jam agar dapat bertahan dalam kondisi terbaik dan sesuai apa yang diinginkan selama empat hari karena setelahnya kue tersebut mulai mengeras. Kue basah ini biasanya memiliki jaring-jaring pada bagian dalam. Bika ambon juga dijual dengan berbagai macam rasa, seperti pandan, coklat, keju, dan lain-lain.Kue ini sejenis dengan \"Medan Perang\".Mengapa makanan ini disebut Medan perang? Alasannya adalah Bika Ambon sea","course":"Dessert or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Kue_bika_ambon.JPG/960px-Kue_bika_ambon.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_bika_ambon.JPG","views":11155,"langs":["id","ja","jv","ko","ms","th","zh"],"langNames":{"id":"Bika Ambon","ja":"ビカアンボン","jv":"Bika ambon","ko":"비카 암본","ms":"Bika ambon","th":"บีกาอัมบน","zh":"黃金糕"},"sourceLanguage":"id","province":"Kota Medan","city":"Medan","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hao kuih","name":"Hao kuih","country":"Indonesia","region":"Shantou City","url":"https://en.wikipedia.org/wiki/Hao_kuih","ingredients":["Flour","sweet potato flour","seafood"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Hao-Kuih.jpg/960px-Hao-Kuih.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jannnne","licence":"CC BY-SA 4.0","leadFile":"Hao-Kuih.jpg","views":2030},{"title":"Kue ape","name":"Kue ape","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Kue_ape","ingredients":["Rice flour","Flour","sugar","pandan pasta"],"prepSummary":"The batter is made of flour, rice flour, sugar, salt, baking powder, vanilla powder, and coconut milk. Sometimes the daun suji (Dracaena angustifolia leaf) is added as a green food coloring. The mixed batter is cooked in a small serabi wok or frying pan, greased with palm oil, margarine or butter. The parabolic shape of small serabi wok would create thick and fluffy center where the batter concentrate, and also creating crispy thinner skin radiating around the cake.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Kueape1.jpg/960px-Kueape1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asian Food Network","licence":"CC BY-SA 4.0","leadFile":"Kueape1.jpg","views":3033,"langs":["el","id","jv","ko","sr"],"langNames":{"el":"Κούε άπε","id":"Kue ape","jv":"Kuwé apé","ko":"쿠에 아페","sr":"Куе апе"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue bolu","name":"Kue bolu","country":"Indonesia","region":"Kue","url":"https://en.wikipedia.org/wiki/Kue_bolu","ingredients":["Wheat flour","eggs","sugar","butter or margarine","yeast or baking powder"],"course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Bruder_cake_Manado.JPG/960px-Bruder_cake_Manado.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Bruder_cake_Manado.JPG","views":3300,"langs":["jv"],"langNames":{"jv":"Kuwé bolu"}},{"title":"Kue bugis","name":"Kue bugis","country":"Indonesia","region":"South Sulawesi","url":"https://en.wikipedia.org/wiki/Kue_bugis","ingredients":["Rice flour","palm sugar","grated coconut"],"prepSummary":"The cake is made of ketan (glutinous rice) flour as the skin, filled with grated coconut flesh sweetened with palm sugar. The skin is made of flattened dough made from the mixture of glutinous rice flour, wheat flour, mashed potatoes, santan (coconut milk), sugar and salt, and colored with suji or green colored pandan. The sweet filling is made of grated coconut, palm sugar, salt, and pandan leaf for aroma. Traditional kue bugis is wrapped in banana leaf, usually young banana leaf which is thin and green-yellowish in color, the contemporary version however might uses plastic wrapper.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Kue_bugis.JPG/960px-Kue_bugis.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_bugis.JPG","views":2816,"langs":["id","jv","ko"],"langNames":{"id":"Doko-doko","jv":"Kuwé bugis","ko":"쿠에 부기스"},"province":"Kota Makassar","city":"Makassar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue lidah kucing","name":"Kue lidah kucing","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_lidah_kucing","prepSummary":"Kue lidah kucing adalah sejenis kue kering yang memiliki bentuk yang mirip seperti lidah kucing (panjang dan tipis) yang berasal dari Belanda. Kue lidah kucing memiliki rasa yang enak, gurih dan renyah. Kue ini masuk ke Indonesia dari Belanda seiring dengan kolonialisasi Belanda. Dalam bahasa Belanda, kue ini dinamakan \"Kattentongen\". Kue lidah kucing di Indonesia sudah dikenal secara luas dan disukai di seluruh nusantara. Kue kering ini menjadi sajian khas di musim perayaan hari raya seperti Idul Fitri, Natal dan tahun baru Imlek.","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Kue_Lidah_Kucing_3.jpg/960px-Kue_Lidah_Kucing_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0","leadFile":"Kue_Lidah_Kucing_3.jpg","views":2305,"langs":["ha","id","jv","ko"],"langNames":{"ha":"Kue lidah kucing (abinci)","id":"Kue lidah kucing","jv":"Kuwé ilat kucing","ko":"쿠에 리다 쿠칭"},"sourceLanguage":"id"},{"title":"Kue pancong","name":"Kue pancong","country":"Indonesia","region":"West Java","url":"https://en.wikipedia.org/wiki/Kue_pancong","ingredients":["Rice flour","eggs","coconut milk","grated coconut","sugar"],"prepSummary":"The batter is made from the mixture of rice flour, grated ripe coconut, granulated crystal sugar, salt, coconut milk, pandan leaves (optional for aroma), water, vegetable oil or margarine to grease the mold pan.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Kue_pancung.JPG/960px-Kue_pancung.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D.W. Fisher-Freberg","licence":"CC BY-SA 3.0","leadFile":"Kue_pancung.JPG","views":4359,"langs":["ar","id","jv"],"langNames":{"ar":"كوي بانكونغ","id":"Bandros (makanan)","jv":"Kuwé pancong"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue pukis","name":"Kue pukis","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_pukis","ingredients":["Wheat flour","yeast","eggs","coconut milk","sugar"],"prepSummary":"The batter is made from the mixture of wheat flour, water, yeast, eggs, sugar, thick coconut milk, and salt; with vegetable oil, butter or margarine used to grease the cake mold to avoid it being stuck.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Kue_pancong_di_pasar_Rantepao.JPG/960px-Kue_pancong_di_pasar_Rantepao.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_pancong_di_pasar_Rantepao.JPG","views":4939,"langs":["ar","id","jv"],"langNames":{"ar":"كعك بوكيس","id":"Pukis","jv":"Pukis"}},{"title":"Kue putri salju","name":"Kue putri salju","country":"Indonesia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kue_putri_salju","ingredients":["Flour","butter","egg yolks","powdered sugar"],"prepSummary":"Kue putri salju adalah sejenis kue kering yang berbentuk bulan sabit dan di atasnya diselimuti dengan gula halus seperti salju. Selain berbentuk bulan sabit, kue ini ada yang berbentuk bulat, lonjong, dan bulat pipih. Kue putri salju dibuat dari adonan tepung terigu, tepung maizena, mentega dan kuning telur yang dipanggang di dalam oven sampai matang dan di atasnya diselimuti dengan gula halus. Kue ini banyak digemari oleh orang-orang karena rasanya yang enak, gurih dan dingin ketika menggigitnya. Kue putri salju mulai banyak dikreasikan dengan berbagai varian, salah satunya varian rasa pandan","course":"Snack, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Putri_salju.JPG/960px-Putri_salju.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY 3.0","leadFile":"Putri_salju.JPG","views":3178,"langs":["ar","id","jv","ko"],"langNames":{"ar":"بوتري سالجو","id":"Kue putri salju","jv":"Kuwé putri salju","ko":"쿠에 푸트리 살주"},"sourceLanguage":"id"},{"title":"Kue rangi","name":"Kue rangi","country":"Indonesia","region":"Jakarta","url":"https://en.wikipedia.org/wiki/Kue_rangi","ingredients":["tapioca starch","grated coconut","palm sugar"],"prepSummary":"This cake is made from a mixture of tapioca starch, which is called by Betawi people as sago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Rangi_170305-0093_ipb.JPG/960px-Rangi_170305-0093_ipb.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wibowo Djatmiko (Wie146)","licence":"CC BY-SA 4.0","leadFile":"Rangi_170305-0093_ipb.JPG","views":2448,"langs":["ar","id","jv","ko"],"langNames":{"ar":"كعك رانغي","id":"Kue rangi","jv":"Rangi","ko":"쿠에 랑이"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kue satu","name":"Kue satu","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Kue_satu","ingredients":["Mung beans","powdered sugar","vanilla essence"],"prepSummary":"Kue satu or kue koya are made with only four ingredients; mung beans, powdered sugar, vanilla extract, and water. The mung beans are dry-toasted until their skins start to crack, after which the skins are removed. The peeled mung beans are then mashed or ground manually with either a mortar and pestle, or more modern kitchen devices, like a food processor or blender. Then, the powdered mung beans are mixed with powdered sugar, vanilla extract, and a small amount of water to form a dough. This dough is then placed into small cookie molds and baked in the oven at 150°C.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Kue_satu_2.JPG/960px-Kue_satu_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0","leadFile":"Kue_satu_2.JPG","views":1787,"langs":["ar","id","jv","ko"],"langNames":{"ar":"كوي ساتو","id":"Kue satu","jv":"Kuwé satu","ko":"쿠에 사투"}},{"title":"Kue talam","name":"Kue talam","country":"Indonesia","url":"https://en.wikipedia.org/wiki/Kue_talam","ingredients":["Rice flour","coconut milk","sugar"],"prepSummary":"Kue talam adalah salah satu jenis camilan tradisional Melayu/Betawi yang dapat ditemukan di berbagai daerah di Indonesia. Kue talam memiliki rasa manis dan gurih. Rasa gurih kue talam berasal dari santan yang menjadi salah satu bahan utamanya. Pada bulan puasa, kue talam menjadi salah satu menu berbuka puasa. Salah satu hal yang membuat kue talam begitu diminati adalah teksturnya yang lentur, lembut dan sedikit kenyal. Kue tradisional ini termasuk dalam kategori kue basah, sehingga tidak akan bertahan lama saat dihidangkan. Kue ini juga termasuk dalam salah satu hidangan penutup manis atau pen","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Kue_Talam_3.jpg/960px-Kue_Talam_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"S Kartika","licence":"CC BY-SA 4.0","leadFile":"Kue_Talam_3.jpg","views":5207,"langs":["ar","id","jv","ms"],"langNames":{"ar":"كوي تالام","id":"Kue talam","jv":"Kuwé talam","ms":"Kuih talam"},"sourceLanguage":"id","originClaims":["Indonesia","Malaysia","Myanmar","Singapore"]},{"title":"Lapis legit","name":"Lapis legit","country":"Indonesia","region":"Batavia","url":"https://en.wikipedia.org/wiki/Lapis_legit","ingredients":["Flour","egg yolks","butter","sugar","cinnamon","clove","mace","anise"],"prepSummary":"As a lapis legit commonly has more than 18 layers, baking this cake requires patience and is a very labour-intensive process. The batter is mainly made of butter, flour and sugar with an approximate ratio of 1:1:2. Each layer is made by pouring a small amount of batter into a baking tin, which is then put into an oven and grilled from above until the layer has turned golden from the heat. The tin is then removed from the oven, and this process is repeated to build up the remaining layers. Dutch ovens with a charcoal fire on top of the lid are said to produce the best results, while electric ovens are superior to gas ovens as cakes bake much faster in the former.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Spekkoek_naturel_en_pandan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pudding4brains","licence":"Public domain","leadFile":"Spekkoek_naturel_en_pandan.jpg","views":32320,"langs":["ar","es","fa","fr","id","it","jv","nl","pt","zh"],"langNames":{"ar":"كعكة إسبك","es":"Spekkoek","fa":"اسپک‌کوک","fr":"Spekkoek","id":"Lapis legit","it":"Spekkoek","jv":"Lapis legit","nl":"Spekkoek","pt":"Spekkoek","zh":"印尼千层糕"}},{"title":"Red peach cake","name":"Red peach cake","country":"China","region":"Teochew","url":"https://en.wikipedia.org/wiki/Red_peach_cake","ingredients":["Glutinous rice flour","mushrooms","shallots","peanuts"],"prepSummary":"红桃粿，又名桃粿、粿桃、红曲桃、红壳桃，是起源于廣東潮汕地区的特色食品。红桃粿可放入多种馅料，常见馅料有韭菜馅、糯米馅、芋丝馅、眉豆餡等，其中韭菜馅最为受欢迎。随着原材料价格上涨，2017年初在揭阳的价格已从每个1.8元上涨到2.2元。红桃粿也是当地一种祭祀必备品，用于祈福祈寿。","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Red_peach_cake.jpg/960px-Red_peach_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"白布飘扬","licence":"CC BY-SA 4.0","leadFile":"Red_peach_cake.jpg","views":3041,"langs":["ar","id","th","zh"],"langNames":{"ar":"كعكة الخوخ الأحمر","id":"Kue persik merah","th":"อั่งถ่อก้วย","zh":"红桃粿"},"sourceLanguage":"zh"},{"title":"Ipoh cuisine","name":"Ipoh cuisine","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Ipoh_cuisine","prepSummary":"Ipoh mempunyai pemandangan makanan yang ketara dengan banyak pusat penjaja dan restoran. Ia mempunyai hidangan yang berasal daripada Melayu, Cina dan masakan India. Dalam beberapa tahun kebelakangan ini, Ipoh telah menyaksikan peningkatan dalam restoran, bar dan gastropub antarabangsa yang telah menjadi popular di kalangan penduduk tempatan dan pelancong. Budaya masakannya adalah hasil pencampuran budaya Cina, yang kebanyakannya berketurunan Kantonis dan Hakka, budaya masakan kampung Melayu, dan juga budaya masakan India dalam bentuk gerai mamak. Nasi kandar yang dihidangkan oleh gerai mamak s","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Batu_5_Market_4.jpg/960px-Batu_5_Market_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Slleong","licence":"CC0","leadFile":"Batu_5_Market_4.jpg","views":4341,"langs":["ar","ms","th"],"langNames":{"ar":"مطبخ إيبوه","ms":"Masakan Ipoh","th":"อาหารอีโปะฮ์"},"sourceLanguage":"ms"},{"title":"Malaysian cuisine","name":"Malaysian cuisine","country":"Malaysia","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Malaysian_cuisine","prepSummary":"Makanan di Malaysia melambangkan rakyatnya yang berbilang kaum. Makanan-makanan tersebut pada asalnya berasal dari pelbagai negeri dan suku kaum, tetapi kini telah disediakan sebagai hidangan biasa umum di Malaysia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg/960px-Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meandkancil2020","licence":"CC BY-SA 4.0","leadFile":"Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg","views":44285,"langs":["ar","bn","cs","de","es","fa","fi","fr","hi","id","it","ja","jv","ka","ko","ms","pa","pt","ru","ta","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"مطبخ ماليزي","bn":"মালয়েশীয় রন্ধনশৈলী","cs":"Malajská kuchyně","de":"Malaysische Küche","es":"Gastronomía de Malasia","fa":"آشپزی مالزیایی","fi":"Malesialainen keittiö","fr":"Cuisine malaisienne","hi":"मलेशियाई व्यंजन","id":"Hidangan Malaysia","it":"Cucina malaysiana","ja":"マレーシア料理","jv":"Olahan Malaysia","ka":"მალაიზიური სამზარეულო","ko":"말레이시아 요리","ms":"Masakan Malaysia","pa":"ਮਲੇਸ਼ੀਆ ਦੇ ਪਕਵਾਨ","pt":"Culinária da Malásia","ru":"Малайзийская кухня","ta":"மலேசிய உணவுகள்","th":"อาหารมาเลเซีย","tl":"Lutuing Malasyo","tr":"Malezya mutfağı","uk":"Малайзійська кухня","uz":"Malayziya oshxonasi","vi":"Ẩm thực Malaysia","zh":"馬來西亞飲食"},"sourceLanguage":"ms"},{"title":"Penang cuisine","name":"Penang cuisine","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Penang_cuisine","prepSummary":"Masakan Pulau Pinang merujuk kepada masakan masyarakat berbilang kaum di Pulau Pinang, Malaysia. Sebahagian besar masakan ini dijual di gerai jalanan yang dikenali sebagai \"makanan penjaja\" dan secara tempatan disebut \"muckan carts\". Penduduk tempatan Pulau Pinang biasanya menganggap makanan penjaja ini lebih murah dan mudah dimakan di luar kerana kewujudan gerai-gerai ini yang merata serta beroperasi hampir sepanjang hari dan malam. Pada 22 Februari 2013, Pulau Pinang disenaraikan oleh *CNN Travel* sebagai antara sepuluh bandar makanan jalanan terbaik di Asia. Pulau Pinang turut dipilih oleh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Rojakstall.jpg/960px-Rojakstall.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Htgoon at en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"Rojakstall.jpg","views":4973,"langs":["ar","fa","id","jv","ms","th"],"langNames":{"ar":"مطبخ بينانق","fa":"آشپزی پنانگی","id":"Hidangan Penang","jv":"Olahan Penang","ms":"Masakan Pulau Pinang","th":"อาหารปีนัง"},"sourceLanguage":"ms"},{"title":"Sabahan cuisine","name":"Sabahan cuisine","country":"Malaysia","region":"Sabahan","url":"https://en.wikipedia.org/wiki/Sabahan_cuisine","prepSummary":"Masakan Sabah ialah masakan serantau Malaysia. Sama seperti masakan Malaysia yang lain, makanan berasaskan ruji seperti beras dengan pelbagai bahan-bahan lain dan kaedah makanan yang berlainan kerana pengaruh geografi dan budaya asli negeri yang berbeza dari masakan serantau dari Semenanjung Malaysia. Sabah bersama jirannya Sarawak terkenal dengan populasi berbilang etnik mereka.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Linopot_om_sambal_tuhau.jpg/960px-Linopot_om_sambal_tuhau.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rombituon","licence":"CC BY 4.0","leadFile":"Linopot_om_sambal_tuhau.jpg","views":3571,"langs":["id","jv","ms"],"langNames":{"id":"Hidangan Sabah","jv":"Olahan Sabah","ms":"Masakan Sabah"},"sourceLanguage":"ms"},{"title":"Sarawakian cuisine","name":"Sarawakian cuisine","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Sarawakian_cuisine","prepSummary":"Commonly, cooking methods adopted in Sarawakian food are menumis (stir frying), menggoreng (frying), bakar (grilling) and rebus (boiling). Each ethnic group in Sarawak has different styles of preparing, cooking, preserving and eating styles of food. The Orang Ulu, for instance, use garam barrio to preserve meat, fish and vegetables, which is called mengasam. The Iban cook and eat lulun, rice which is cooked in bamboo. Other than that, the traditional cooking methods of the Iban people are also called pansoh or pansuh, which is the preparation and cooking of food in bamboo tubes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Laksa_Sarawak.JPG/960px-Laksa_Sarawak.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jhlam79","licence":"CC BY-SA 3.0","leadFile":"Laksa_Sarawak.JPG","views":5108,"langs":["ar","id","jv","ms"],"langNames":{"ar":"مطبخ ساراواك","id":"Hidangan Sarawak","jv":"Olahan Sarawak","ms":"Masakan Sarawak"}},{"title":"Ambuyat","name":"Ambuyat","country":"Malaysia","region":"Brunei","url":"https://en.wikipedia.org/wiki/Ambuyat","ingredients":["Sago"],"prepSummary":"Ambuyat merupakan sejenis hidangan yang berasal dari bahagian batang dalam sagu sawit. Ia adalah bahan berkanji yang hambar sama dengan ubi kanji. Ambuyat ialah hidangan kebangsaan di Brunei, dan merupakan sejenis makanan tempatan di Sarawak, Sabah dan Labuan di mana ia kadangkala dikenali sebagai linut. Ambuyat dimakan dengan penyepit buluh yang dipanggil candas, dengan menggolekkan kanji sekitar mata garfu dan kemudian mencelupkannya ke dalam sos, di mana terdapat banyak jenis.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Ambuyat_in_Bandar_Seri_Begawan_Brunei.jpg/960px-Ambuyat_in_Bandar_Seri_Begawan_Brunei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"e_chaya","licence":"CC BY 2.0","leadFile":"Ambuyat_in_Bandar_Seri_Begawan_Brunei.jpg","views":23527,"langs":["as","cs","de","es","fr","id","ja","ko","ms","th","uk","zh"],"langNames":{"as":"আম্বুয়াত","cs":"Ambuyat","de":"Ambuyat","es":"Ambuyat","fr":"Ambuyat","id":"Ambuyat","ja":"アンブヤット","ko":"암부얏","ms":"Ambuyat","th":"อัมบูยัต","uk":"Амбуят","zh":"西米糕"},"sourceLanguage":"ms"},{"title":"Bambangan (condiment)","name":"Bambangan (condiment)","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Bambangan_(condiment)","prepSummary":"The condiment is prepared by washing fresh bambangan (Mangifera pajang) fruits, and the surface of the fruit needs to be wiped completely dry to prevent dirt attached to its skin from touching the inside of the fruit. The skin will then peel thinly so as not to let one touch the inside part, with the outer layers being used in condiment making. It was then wiped until clean and cut into small cubes, with the inner seed part of the fruit also being taken, washed, and cut into small pieces or blended. The inner seed part will then be mixed with the inside of the bambangan fruit with the addition of salt, with the ratio of salt to bambangan seeds being 2:1.","course":"Appetiser","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Nonsom_Bambangan.jpg/960px-Nonsom_Bambangan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sweizhong","licence":"CC BY-SA 4.0","leadFile":"Nonsom_Bambangan.jpg","views":381,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bosou","name":"Bosou","country":"Malaysia","region":"East Malaysia (Sabah){{cite news","url":"https://en.wikipedia.org/wiki/Bosou","ingredients":["Either vegetables","freshwater fish","or meat mixed with salt","white rice","pangi fruit (Pangium"],"prepSummary":"The bosou is made by mixing either vegetables, freshwater fish, or various types of meat with white rice, salt, and pangi fruit (Pangium edule) as preservative. The mixture is then stored in a plastic or glass jar and marinated for two weeks to a month.","course":"Condiment","photo":"https://upload.wikimedia.org/wikipedia/commons/3/33/Bosou.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jecycc","licence":"CC BY-SA 4.0","leadFile":"Bosou.jpg","views":451,"langs":["ms"],"langNames":{"ms":"Bosou"}},{"title":"Chai tow kway","name":"Chai tow kway","country":"Malaysia","region":"Southern China (Chaoshan","url":"https://en.wikipedia.org/wiki/Chai_tow_kway","ingredients":["Shredded daikon radish","plain rice flour"],"prepSummary":"To prepare a radish cake, daikon roots are first shredded. Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. The other key ingredients are water and rice flour. Corn starch is sometimes added as it aids in binding the cake together, especially when a large number of additional ingredients (see list below) are added. The ingredients are stirred together until combined. Additional ingredients that provide umami flavouring can be also added. They include diced or minced pieces of: These flavouring ingredients may first be stir-fried before being added to the radish and flour/starch mixture.","course":"Dim sum, yum cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg/960px-%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"See-ming Lee from Hong Kong SAR, China","licence":"CC BY 2.0","leadFile":"香煎蘿蔔糕_“Fried_Turnip_Cake”,_利苑酒家午市點心_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_(8085981921).jpg","views":16715},{"title":"Char kway kak","name":"Char kway kak","country":"Malaysia","region":"Southern China (Chaoshan","url":"https://en.wikipedia.org/wiki/Char_kway_kak","ingredients":["Shredded daikon radish","plain rice flour"],"prepSummary":"To prepare a radish cake, daikon roots are first shredded. Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. The other key ingredients are water and rice flour. Corn starch is sometimes added as it aids in binding the cake together, especially when a large number of additional ingredients (see list below) are added. The ingredients are stirred together until combined. Additional ingredients that provide umami flavouring can be also added. They include diced or minced pieces of: These flavouring ingredients may first be stir-fried before being added to the radish and flour/starch mixture.","course":"Dim sum, yum cha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg/960px-%E9%A6%99%E7%85%8E%E8%98%BF%E8%94%94%E7%B3%95_%E2%80%9CFried_Turnip_Cake%E2%80%9D%2C_%E5%88%A9%E8%8B%91%E9%85%92%E5%AE%B6%E5%8D%88%E5%B8%82%E9%BB%9E%E5%BF%83_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_%288085981921%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"See-ming Lee from Hong Kong SAR, China","licence":"CC BY 2.0","leadFile":"香煎蘿蔔糕_“Fried_Turnip_Cake”,_利苑酒家午市點心_Lei_Garden_Lunchtime_Dim_Sum_SML.20120925.G12.00418_(8085981921).jpg","views":16,"langs":["es","fa","fr","it","ja","jv","ko","ms","th","zh"],"langNames":{"es":"Pastel de nabo","fa":"کیک شلغم","fr":"Gâteau de radis","it":"Torta di rape","ja":"大根餅","jv":"Kuwé lobak","ko":"로박고우","ms":"Kuih lobak","th":"ขนมผักกาด","zh":"蘿蔔糕"},"sourceLanguage":"ms"},{"title":"Devil's curry","name":"Devil's curry","country":"Malaysia","region":"Malaysian fusion","url":"https://en.wikipedia.org/wiki/Devil's_curry","ingredients":["Curry","candlenuts","galangal","vinegar"],"prepSummary":"Kari debal atau ayam setan adalah sejenis kari sangat pedas yang berempahkan buah keras, lengkuas, biji sawi dan cuka yang khusus dalam masakan orang Kristang Melaka Malaysia, Singapura dan Indonesia serta orang kacukan Belanda Indonesia. Ia merupakan sajian utama untuk sambutan istimewa seperti malam ambang Krismas atau perayaan besar seumpamanya.","course":"colour","views":5722,"langs":["ms","th"],"langNames":{"ms":"Kari debal","th":"แกงปีศาจ"},"sourceLanguage":"ms"},{"title":"Hainan Chicken House","name":"Hainan Chicken House","country":"United States","url":"https://en.wikipedia.org/wiki/Hainan_Chicken_House","leadFile":"Hainan_Chicken_House_logo.png","views":329,"notFood":"a restaurant"},{"title":"Kart's","name":"Kart's","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Kart's","prepSummary":"Kart Food Industries Sdn Bhd (didaftarkan sebagai Kart's) ialah syarikat pembekal makanan sejuk beku yang disahkan halal Malaysia yang ditubuhkan sejak tahun 1988, yang mengkhususkan kepada makanan budaya Malaysia dan makanan ringan Barat. Syarikat ini bermula sebagai sebuah industri perumahan kecil dan kini berkembang di peringkat global. Ia adalah salah satu syarikat-syarikat makanan ringan sejuk dan beku yang terbesar Malaysia.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Kart%27s_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kart's","licence":"Public domain","leadFile":"Kart's_Logo.png","views":1299,"langs":["ms","vi"],"langNames":{"ms":"Kart's","vi":"Kart's"},"sourceLanguage":"ms","notFood":"a company"},{"title":"Kaya (jam)","name":"Kaya (jam)","country":"Malaysia","region":"Malaysia & Singapore","url":"https://en.wikipedia.org/wiki/Kaya_(jam)","ingredients":["Coconut","sugar","eggs"],"prepSummary":"Seri kaya atau juga dipanggil sekaya atau hanya kaya, merujuk kepada sejenis sapuan manisan yang dimakan bersama roti. Ia diperbuat daripada campuran santan, gula dan telur. Seri kaya terkenal di Asia Tenggara, khususnya di Indonesia, Malaysia dan Singapura. Perkataan kaya dalam bahasa Melayu itu sendiri membawa kepada tekstur jem yang pekat dan manis.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Coconut_jam_from_Philippines.jpg/960px-Coconut_jam_from_Philippines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bagoto","licence":"CC BY-SA 4.0","leadFile":"Coconut_jam_from_Philippines.jpg","views":10657,"langs":["ar","de","es","fa","fr","he","id","it","ja","jv","ko","ms","nl","pl","pt","ru","th","tl","uk","uz","vi","zh"],"langNames":{"ar":"مربى جوز الهند","de":"Kaya (Brotaufstrich)","es":"Mermelada de coco","fa":"کایا","fr":"Kaya (nourriture)","he":"ריבת קוקוס","id":"Sarikaya (selai)","it":"Kaya (alimento)","ja":"カヤジャム","jv":"Selé klapa","ko":"코코넛잼","ms":"Seri kaya (jem)","nl":"Kokosnootjam","pl":"Dżem kokosowy","pt":"Srikaya","ru":"Кокосовый джем","th":"สังขยา (อาหารใช้ทา)","tl":"Matamis sa bao","uk":"Кокосовий джем","uz":"Kokos murabbosi","vi":"Mứt dừa","zh":"咖央醬"},"sourceLanguage":"ms"},{"title":"Kedai Makan","name":"Kedai Makan","country":"United States","url":"https://en.wikipedia.org/wiki/Kedai_Makan","leadFile":"Kedai_Makan_logo.png","views":938,"langs":["ha"],"langNames":{"ha":"Kedai Makan"},"notFood":"a restaurant"},{"title":"Kolo mee","name":"Kolo mee","country":"Malaysia","region":"Malaysian noodle","url":"https://en.wikipedia.org/wiki/Kolo_mee","ingredients":["Egg noodles","shallots","minced pork/chicken/duck","soy sauce","char siu slices"],"prepSummary":"Kolo mee can be made from either straight, curly, or handmade noodles. The dish is prepared by readying pork fat in a saucepan with water and simmering it for at least 30 minutes, until the fat becomes crispy, at which point it separates from the pork oil.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Sarawak_Kolo_Mee_Noodle_Dish.jpg/960px-Sarawak_Kolo_Mee_Noodle_Dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lemmas123","licence":"CC0","leadFile":"Sarawak_Kolo_Mee_Noodle_Dish.jpg","views":2392,"langs":["jv","ms","zh"],"langNames":{"jv":"Mi kolok","ms":"Mi kolok","zh":"哥罗面"}},{"title":"Kuih kosui","name":"Kuih kosui","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Kuih_kosui","ingredients":["rice flour","tapioca flour","limewater","palm sugar","pandan"],"prepSummary":"Kuih lompang merujuk kepada sejenis kuih tradisi nyonya yang popular di Pulau Pinang, Malaysia. Ia biasanya berbentuk cawan kecil dengan sedikit lubang / lompang dibahagian tengah. Pada kebiasaannya kuih lompang bewarna-warni. Kuih Lompang merupakan sejenis kuih yang dikukus, dengan itu adalah menyihatkan kerana tidak mempunyai minyak. Kuih Lompang diperbuat dari campuran ramuan tepung beras dan tepung ubi. Boleh didapati dalam warna coklat atau pelbagai warna yang lain. Kuih Lompang merupakan sajian makanan ringan yang dimakan dengan kelapa parut muda yang ditabur diatasnya.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Kuih_lompang_20230924_141327.jpg/960px-Kuih_lompang_20230924_141327.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Kuih_lompang_20230924_141327.jpg","views":6100,"langs":["id","jv","ko","ms"],"langNames":{"id":"Kue lumpang","jv":"Kuih kosui","ko":"쿠이 코수이","ms":"Kuih lompang"},"sourceLanguage":"ms"},{"title":"Laut (restaurant)","name":"Laut (restaurant)","country":"United States","url":"https://en.wikipedia.org/wiki/Laut_(restaurant)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Laut_NYC.jpg/960px-Laut_NYC.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Transpoman","licence":"CC BY-SA 4.0","leadFile":"Laut_NYC.jpg","views":2492,"notFood":"a restaurant"},{"title":"Maggi","name":"Maggi","country":"Switzerland","region":"Haitian","url":"https://en.wikipedia.org/wiki/Maggi","prepSummary":"Recipe mixes or so-called Fixes were introduced in Germany in 1974. The product offers the consumers an idea and a recipe to cook with two or three fresh ingredients and a Maggi mix. These products were originally launched in Germany, where they became very popular, and some Western European countries. In the 1990s, recipe mixes were introduced in Eastern Europe, particularly in Russia and Poland (under the Winiary brand), where they became a big success.","leadFile":"Maggi_logo.svg.png","views":271286,"langs":["ar","bg","bn","ca","cs","da","de","es","fa","fr","hi","hy","id","ja","kn","ko","lv","mr","ms","nl","or","pl","pt","ru","sv","ta","te","th","tr","uk","vi","zh"],"langNames":{"ar":"ماجي","bg":"Maggi","bn":"ম্যাগি","ca":"Maggi","cs":"Maggi","da":"Maggi","de":"Maggi","es":"Maggi","fa":"مگی","fr":"Maggi","hi":"मैगी","hy":"Մագի (ապրանքանիշ)","id":"Maggi","ja":"マギー (食品)","kn":"ಮ್ಯಾಗಿ","ko":"마지","lv":"Maggi","mr":"मॅगी","ms":"Maggi","nl":"Maggi (merk)","or":"ମ୍ୟାଗି","pl":"Maggi","pt":"Maggi","ru":"Maggi","sv":"Maggi","ta":"மேகி","te":"మ్యాగీ","th":"แม็กกี้","tr":"Maggi","uk":"Maggi","vi":"Maggi","zh":"美極"}},{"title":"Malaysian Indian cuisine","name":"Malaysian Indian cuisine","country":"Malaysia","region":"Indian fusion","url":"https://en.wikipedia.org/wiki/Malaysian_Indian_cuisine","prepSummary":"Masakan India Malaysia, atau proses memasak daripada masyarakat etnik India di Malaysia terdiri daripada penyesuaian hidangan asli dari India, serta ciptaan asal yang diilhamkan oleh budaya makanan yang pelbagai di Malaysia. Disebabkan sebahagian besar masyarakat India Malaysia berketurunan India Selatan, dan kebanyakannya etnik Tamil yang merupakan keturunan imigran dari kawasan bersejarah yang terdiri daripada negerinaniii India moden Tamil Nadu dan Wilayah Utara Sri Lanka, sebahagian besar masakan India Malaysia kebanyakannya diilhamkan dalam sifat dan rasa Selatan India. Hidangan India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg/960px-Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meandkancil2020","licence":"CC BY-SA 4.0","leadFile":"Nasi_Lemak_dengan_Ayam_Goreng_Krispy_dengan_Sos_chili.jpg","views":9338,"langs":["ar","bn","id","jv","ms","ta"],"langNames":{"ar":"مطبخ هندي ماليزي","bn":"মালয়েশীয় ভারতীয় রন্ধনশৈলী","id":"Hidangan India Malaysia","jv":"Olahan Malaysia India","ms":"Masakan India Malaysia","ta":"மலேசிய இந்திய உணவு"},"sourceLanguage":"ms"},{"title":"Mamee-Double Decker","name":"Mamee-Double Decker","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Mamee-Double_Decker","prepSummary":"Mamee Double-Decker Berhad ialah sebuah syarikat rakyat Malaysia dengan kepentingan dalam sektor perkilangan, pemasaran dan pengedaran makanan ringan, minuman, dan produk lain. Pada 2014, ibu pejabat mula bertapak di Melaka, Malaysia dan mempunyai pejabat di Subang, Selangor di Metropolitan Lembah Klang. Pada 2008, Mamee mempunyai pejabat berdaftarnya di City Plaza, Johor Bahru. Syarikat ini mengedarkan jenama Mister Potato dan Mamee Noodles. Mamee diperbadankan pada 3 Ogos 1991 dan telah disenaraikan di papan utama Bursa Saham Kuala Lumpur pada 18 Mac 1992. Mamee-Double Decker akan dinyahs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/MammeTruck.jpg/960px-MammeTruck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AadenWong26","licence":"CC BY-SA 4.0","leadFile":"MammeTruck.jpg","views":12945,"langs":["ja","ms","zh"],"langNames":{"ja":"マミーダブルデッカー","ms":"Mamee Double-Decker","zh":"妈咪大宝达"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Marrybrown","name":"Marrybrown","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Marrybrown","prepSummary":"Marrybrown Sdn Bhd (juga dikenali sebagai Marrybrown) ialah rantaian makanan segera halal Malaysia yang ditubuhkan pada tahun 1981 di negara Malaysia. Ia merupakan rantaian makanan segera tempatan pertama untuk francais perniagaannya di Malaysia dengan lebih daripada 1138 buah restoran tempatan. Marrybrown mempunyai lebih daripada 350 cawangan antarabenua yang menghidangkan ayam goreng, burger, makanan jari??, pencuci mulut dan minuman selain daripada hidangan tempatan Malaysia seperti makanan laut,produk berasaskan beras, mi subur, bubur. Hidangan nasi Malaysia, nasi lemak menjadi senarai cir","leadFile":"Marrybrown_Logo.png","views":40774,"langs":["fa","ko","ms","nb","ur"],"langNames":{"fa":"مری‌براون","ko":"메리브라운","ms":"Marrybrown","nb":"Marrybrown","ur":"میری براؤن"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Milo (drink)","name":"Milo (drink)","country":"Australia","url":"https://en.wikipedia.org/wiki/Milo_(drink)","ingredients":["Chocolate","Malta (cereal)"],"prepSummary":"Milo es una marca de bebidas de Nestlé solubles en leche. Fue creada por el australiano Thomas Mayne en 1934 y se distribuye en Asia, Oceanía y América Latina. El nombre Milo es una referencia al atleta griego Milón de Crotona, que según la leyenda poseía una fuerza legendaria. Por esta razón, el producto se comercializa en lata verde con imágenes de deportistas, asociados a la recuperación de energía y nutrientes. Milo se diferencia de Nesquik y Carlos V, las otras marcas de cacao soluble de Nestlé, en que tiene malta. Esta bebida aporta al cuerpo grasa, colesterol, carbohidratos, fibra dieta","leadFile":"Milo_brand_logo.svg.png","views":206144,"langs":["af","ar","cs","de","es","fa","fr","id","it","ja","jv","ko","ms","ru","si","so","sr","sv","sw","ta","th","tl","tr","vi","zh"],"langNames":{"af":"Milo (drankie)","ar":"ميلو (مشروب)","cs":"Milo (nápoj)","de":"Milo (Markenname)","es":"Milo (bebida)","fa":"مایلو (برند)","fr":"Milo (marque)","id":"Milo (minuman)","it":"Milo (bevanda)","ja":"ネスレ・ミロ","jv":"Milo","ko":"마일로 (식품)","ms":"Milo (minuman)","ru":"Milo (напиток)","si":"මයිලෝ (පානය)","so":"Milo","sr":"Мило (напитак)","sv":"Milo (dryck)","sw":"Milo (kinywaji)","ta":"மைலோ (நீராகாரம்)","th":"ไมโล (เครื่องดื่ม)","tl":"Milo (inumin)","tr":"Milo (içecek)","vi":"Milo (đồ uống)","zh":"美祿"},"sourceLanguage":"es"},{"title":"Musang King","name":"Musang King","country":"Malaysia","region":"Singaporean","url":"https://en.wikipedia.org/wiki/Musang_King","prepSummary":"Durian Raja Kunyit (, Nombor pendaftaran varieti: D197) ialah suatu jenis biakan buah durian yang berasal dari Kelantan, Malaysia.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Musang_King_durian_%281298527252%29.jpg/960px-Musang_King_durian_%281298527252%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"irrational_cat","licence":"CC BY-SA 2.0","leadFile":"Musang_King_durian_(1298527252).jpg","views":29139,"langs":["id","ko","ms","vi","zh"],"langNames":{"id":"Musang King","ko":"무상킹","ms":"Raja Kunyit","vi":"Musang King","zh":"貓山王"},"sourceLanguage":"ms"},{"title":"Oma's Hideaway","name":"Oma's Hideaway","country":"United States","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Oma's_Hideaway","leadFile":"Oma's_Hideaway_logo.jpg","views":911,"langs":["id"],"langNames":{"id":"Oma's Hideaway"},"notFood":"a restaurant"},{"title":"Pelita Nasi Kandar","name":"Pelita Nasi Kandar","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Pelita_Nasi_Kandar","prepSummary":"The Pelita Nasi Kandar ( Bahasa Tamil :பெலிடா நசீ கண்டார் ) merupakan rangkaian restoran nasi kandar terbesar di Malaysia. ibu pejabat utamnya terletak di Taman Chai Leng, perai, Pulau pinang. Syarikat induk juga memiliki beberapa hotel. Rangkaian ini mempunyai cawangan di beberapa bandar, termasuk satu di Chennai, India dan Kuala Lumpur.Sehingga 2017 rangkaian itu mempunyai 28 cawangan. Ia telah dimasukkan dalam Malaysia Book of Records pada 2016. Rangkaian itu diasaskan di Butterworth, Pulau Pinang sebagai gerai makanan di kedai kopi di pasar Chai Leng Park.","views":2479,"langs":["id","ms","ta"],"langNames":{"id":"Pelita Nasi Kandar","ms":"Pelita Nasi Kandar","ta":"பெலிட்டா நாசி கந்தர்"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Penang (restaurant chain)","name":"Penang (restaurant chain)","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Penang_(restaurant_chain)","leadFile":"Penang_logo.jpg","views":1512,"langs":["ko"],"langNames":{"ko":"페낭 (음식점)"}},{"title":"Pinaasakan sada","name":"Pinaasakan sada","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Pinaasakan_sada","ingredients":["Basung fish (Mackerel scad) (common)","tilapia","or puffer fish (rare)","takob akob (Garcinia parvifolia)","salt","turmeric"],"prepSummary":"Basung (mackerel scad) is the most common fish prepared for the dish, boiled with takob akob (garcinia parvifolia) or bambangan (mangifera pajang). Other freshwater or sea fish can also be used as alternatives. The dish is cooked under low heat until most of its liquid reduces to a concentrated gravy.","course":"Appetiser or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Pameran_makanan_tradisi.jpg/960px-Pameran_makanan_tradisi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blusjai","licence":"CC BY-SA 4.0","leadFile":"Pameran_makanan_tradisi.jpg","views":148,"langs":["ms"],"langNames":{"ms":"Pinaasakan"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Putugal","name":"Putugal","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Putugal","ingredients":["Tapioca","grated coconut","sugar","banana"],"prepSummary":"Putugal, juga dikenali sebagai kuih putugal atau kuih Portugal, ialah kek nasi kukus Serani atau kuih yang muncul di semua bekas wilayah Portugis di Asia. Putugal biasanya dibuat daripada beras atau tepung ubi kayu yang berwarna biru tradisional menggunakan bunga telang, diisi dengan pisang masak dan dihiasi dengan kelapa parut. Di kalangan orang Serani, pencuci mulut ini ialah makanan utama semasa perayaan seperti Krismas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Putugal_1.jpg/960px-Putugal_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Putugal_1.jpg","views":1949,"langs":["ar","id","ms"],"langNames":{"ar":"بتوغال","id":"Putugal","ms":"Putugal"},"sourceLanguage":"ms","originClaims":["Malaysia","Singapore"]},{"title":"Ramadan bazaar","name":"Ramadan bazaar","country":"Malaysia","region":"Singaporean","url":"https://en.wikipedia.org/wiki/Ramadan_bazaar","prepSummary":"Bazar Ramadan atau gerai Ramadan merujuk kepada aktiviti perniagaan oleh penjaja dan restoran di hotel menjual pelbagai juadah moden dan tradisional di satu kawasan lapang untuk berbuka puasa di sepanjang bulan Ramadan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Ramadan_bazaar_along_Jalan_Camar_4-3_in_Seksyen_4_Kota_Damansara%2C_Selangor_20250318_183336.jpg/960px-Ramadan_bazaar_along_Jalan_Camar_4-3_in_Seksyen_4_Kota_Damansara%2C_Selangor_20250318_183336.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Ramadan_bazaar_along_Jalan_Camar_4-3_in_Seksyen_4_Kota_Damansara,_Selangor_20250318_183336.jpg","views":466,"langs":["hi","ms","tr"],"langNames":{"hi":"रमजान बाजार","ms":"Bazar Ramadan","tr":"Ramazan çarşısı"},"sourceLanguage":"ms"},{"title":"Ramadan in Malaysia","name":"Ramadan in Malaysia","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Ramadan_in_Malaysia","prepSummary":"Рамадан у Малайзії, який вважається дев'ятим місяцем ісламського місячного календаря, має величезне значення для мусульман у всьому світі, включаючи Малайзію, де приблизно 63,5 % населення дотримується ісламу. Цей священний місяць відзначається постом, молитвами, роздумами та громадськими заходами, що відображає багате культурне розмаїття Малайзії.","views":4279,"langs":["ar","bn","ha","hi","uk","ur"],"langNames":{"ar":"رمضان في ماليزيا","bn":"মালয়েশিয়ায় রমজান","ha":"Ramadan a Malaysia","hi":"मलेशिया में रमज़ान","uk":"Рамадан у Малайзії","ur":"ملائیشیا میں رمضان"},"sourceLanguage":"uk"},{"title":"Ramly Group","name":"Ramly Group","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Ramly_Group","prepSummary":"Ramly Food Processing Sdn Bhd, menjalankan perniagaan sebagai Burger Ramly (بورݢر راملي) merupakan syarikat makanan Malaysia milik Ramly bin Mokni (راملي بين موکني) yang telah menjadi salah satu gerai makanan segera paling popular di Malaysia. Produk Burger Ramly lebih mudah didapati pada gerai makanan di tepi jalan atau di beberapa kedai makan. Sehingga 2023, francais ini telah menyebar di pelbagai negara serantau Asia Tenggara dan Asia Selatan. Di Indonesia, Burger Ramly menjadi jenama hamburger kegemaran di beberapa bandar di Pulau Sumatera seperti: Batam, Dumai, Pekanbaru dan Rokan Hulu.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Ramly_Burger_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ramly Food Processing","licence":"Public domain","leadFile":"Ramly_Burger_Logo.png","views":12361,"langs":["ja","ms","ur"],"langNames":{"ja":"ラムリーバーガー","ms":"Burger Ramly","ur":"راملی گروپ"},"sourceLanguage":"ms","notFood":"a business"},{"title":"SCR (restaurant)","name":"SCR (restaurant)","country":"Malaysia","url":"https://en.wikipedia.org/wiki/SCR_(restaurant)","prepSummary":"SCR Corporation Sdn Bhd (menjalankan perniagaan sebagai SCR) ialah sebuah restoran makanan segera bersijilkan halal Malaysia di Sarawak. Rantaian ini dikendalikan oleh SCR Corporation Sdn Bhd yang ditubuhkan pada tahun 1987. Sejak kelahirannya, SCR Corporation Sdn Bhd telah berkembang menjadi salah satu nama makanan utama di Malaysia Timur di Brunei dan Indonesia.","leadFile":"SCR_Logo.png","views":2304,"langs":["bn","ms"],"langNames":{"bn":"এসসিআর (রেস্তোরাঁ)","ms":"SCR"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Secret Recipe (restaurant)","name":"Secret Recipe (restaurant)","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Secret_Recipe_(restaurant)","prepSummary":"Secret Recipe Cakes and Café Sdn Bhd, menjalankan perniagaan sebagai Secret Recipe ialah syarikat rantaian kafe yang dijamin halal Malaysia yang ditubuhkan pada 1997. Ia mempunyai cawangan antarabangsa di Singapura, Indonesia, Thailand, China, Brunei, Kemboja, Myanmar dan Maldives. Ia menyediakan kek dan makanan gabungan dalam persekitaran perkhidmatan. Sebagai rantaian kafe terkemuka dan terbesar di Malaysia dengan pensijilan Halal diberikan oleh Jabatan Kemajuan Islam Malaysia (JAKIM), Secret Recipe komited untuk terus mematuhi piawaian penyediaan semua makanan dan kilang pemprosesan di rest","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/SecretRecipeKulim.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jimmy Tan","licence":"CC BY-SA 3.0","leadFile":"SecretRecipeKulim.jpg","views":12184,"langs":["bn","id","ms","ur"],"langNames":{"bn":"সিক্রেট রেসিপি (রেস্তোরাঁ)","id":"Secret Recipe","ms":"Secret Recipe","ur":"سیکریٹ ریسیپی (ریسٹورنٹ)"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Serundeng","name":"Serundeng","country":"Indonesia","region":"Java","url":"https://en.wikipedia.org/wiki/Serundeng","ingredients":["Grated coconut spiced","sauteed","sprinkled upon another dishes","such as fried beef","soto or ketan (sticky rice)"],"prepSummary":"Serundeng adalah makanan khas Indonesia yang sering digunakan sebagai lauk-pauk nasi. Serundeng dibuat dari parutan kelapa yang digoreng hingga kuning kecoklatan dengan bumbu-bumbu seperti merica, cabai, bawang putih, bawang merah, ketumbar, kunyit, gula, asam jawa, daun salam, daun jeruk dan lengkuas. Bumbu-bumbu ini dihaluskan sebelum digunakan.","course":"Main course or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Serundeng_Daging.jpg/960px-Serundeng_Daging.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0","leadFile":"Serundeng_Daging.jpg","views":6796,"langs":["fr","id","jv","kn","ko","ms","nl","ru","th","uk","uz"],"langNames":{"fr":"Seroundeng","id":"Serundeng","jv":"Serundeng","kn":"ಸೆರುಂಡೆಂಗ್","ko":"스룬뎅","ms":"Serunding","nl":"Seroendeng","ru":"Серунденг","th":"เซอรุนเด็ง","uk":"Серунденг","uz":"Serundeng"},"sourceLanguage":"id"},{"title":"Shaved ice","name":"Shaved ice","country":"Malaysia","region":"Baltimore","url":"https://en.wikipedia.org/wiki/Shaved_ice","prepSummary":"刨冰，臺灣台語正字為礤冰，音tshuah-ping，俗寫。台灣客家語則主要稱為刷冰或擦冰。是一種冰品，將冰塊用特殊機器或手工用刨刀、鑿刀刨細，在上面添加不同配料，或是容器內先放好配料再切冰灑其上，其中又以芒果、豆花、芋頭等配料最受台灣民眾喜愛。根據刨出來的碎冰細緻程度造成口感上的不同，再進一步區分成雪花冰、綿綿冰、泡泡冰等不同冰種。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Shavedice.jpg/960px-Shavedice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sean Loyless from Austin, USA","licence":"CC BY 2.0","leadFile":"Shavedice.jpg","views":51448,"langs":["es","id","jv","km","ko","nl","ru","tr","uk","uz","vi","zh"],"langNames":{"es":"Granizado","id":"Es serut","jv":"Ès serut","km":"ទឹកកកឈូស","ko":"빙수","nl":"Schaafijs","ru":"Строганый лёд","tr":"Kar helvası","uk":"Пінсу","uz":"Koreys milliy muzqaymog'i ''Pingsu''","vi":"Đá bào","zh":"剉冰"},"sourceLanguage":"zh"},{"title":"Sinalau","name":"Sinalau","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Sinalau","ingredients":["Either wild boar","pig","chicken","beef","duck","venison or fish","indigenous spices with salt"],"prepSummary":"Sinalau bakas berasal daripada perkataan \"bakas\" yang bermakna babi hutan dan \"sinalau\" yang bermakna salai dalam bahasa Dusun merupakan sejenis makanan tradisi masyarakat Dusun di Sabah. Ia banyak dijual di tepi jalan di Tamparuli, Kundasang, Tambunan, Kota Belud, Ranau, Keningau dan Telupid di mana banyak suku Dusun tinggal.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Sinalau_2024.jpg/960px-Sinalau_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rruunnaa","licence":"CC BY 4.0","leadFile":"Sinalau_2024.jpg","views":517,"langs":["ms"],"langNames":{"ms":"Sinalau bakas"},"sourceLanguage":"ms"},{"title":"SugarBun","name":"SugarBun","country":"Malaysia","url":"https://en.wikipedia.org/wiki/SugarBun","prepSummary":"Sugar Bun Corporation Berhad, menjalankan perniagaannya sebagai SugarBun ialah rangkaian restoran cepat saji milik Malaysia yang berasal dari Kuching, Sarawak. Ditubuhkan pada 1979, ia pada mulanya beroperasi sebagai kedai aiskrim sebelum beralih ke industri makanan segera. Walaupun lokasinya banyak terdapat di Sarawak, ia juga ditemukan di negeri-negeri lain di Malaysia, selain di Brunei dan Bangladesh. Menu SugarBun menampilkan pelbagai hidangan, termasuk ayam panggang goreng, nasi berlauk dan burger ikan, yang telah menjadi popular di kalangan pelanggan. Sebagai tambahan kepada tawaran klas","leadFile":"SugarBun_Logo.PNG","views":6162,"langs":["ms","zh"],"langNames":{"ms":"SugarBun","zh":"舒格邦"},"sourceLanguage":"ms","notFood":"a company"},{"title":"Sugee cake","name":"Sugee cake","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Sugee_cake","ingredients":["semolina","butter","eggs","brandy"],"prepSummary":"Саджі — торт, виготовлений із манної крупи та мигдалю, вершкового масла, яєць і бренді та, за бажанням, покритий марципаном і королівською глазур'ю. Зазвичай цей пиріг випікають під час урочистостей і свят, таких як Різдво, членами малаккської португальської громади в Малакці та більшої євразійської спільноти в Малайзії та Сінгапурі.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Sugee_cake_at_Food_for_Thought%2C_Singapore_-_20130615.jpg/960px-Sugee_cake_at_Food_for_Thought%2C_Singapore_-_20130615.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacklee","licence":"CC BY-SA 4.0","leadFile":"Sugee_cake_at_Food_for_Thought,_Singapore_-_20130615.jpg","views":4059,"langs":["ar","uk"],"langNames":{"ar":"كعكة سوجي","uk":"Саджі"},"sourceLanguage":"uk"},{"title":"Tambun biscuit","name":"Tambun biscuit","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Tambun_biscuit","prepSummary":"Tau Sar Piah, juga dikenali sebagai biskut tau sar atau biskut Tambun, ialah sejenis biskut tradisional yang berasal dari kawasan Fujian, Chaozhou dan Taiwan di China. Ia merupakan sejenis biskut perkahwinan Cina, dan sering kelihatan semasa majlis pertunangan atau adat cincin belanja. Biskut ini diperkenalkan ke Malaysia dan Singapura oleh pendatang dari komuniti Min dan Teochew. Bahan utama termasuk tepung, kacang hijau, mentega, bawang merah dan gula. Di Malaysia, ia juga dikenali sebagai biskut Tambun, walaupun nama asal tau sar piah masih digunakan. Di bandar-bandar yang mempunyai komunit","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d6/Tambun_Biscuit_in_Penang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"brown_colour","licence":"CC BY 2.0","leadFile":"Tambun_Biscuit_in_Penang.jpg","views":5721,"langs":["ms","zh"],"langNames":{"ms":"Tau Sar Piah","zh":"綠豆沙餅"},"sourceLanguage":"ms"},{"title":"Tuhau","name":"Tuhau","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Tuhau","ingredients":["chillies","garlic","salt with lime juice or vinegar"],"prepSummary":"The wild ginger shoots are washed, and the tough, woody, and fibrous outer layers need to be discarded and peeled away until the soft, pale, and pinkish-white interior is reached; it is then chopped and mixed with diced garlic, chillies, and salt with lime juice or vinegar as a substitute for acidity, which subsequently gives both a tart and a savoury taste. The mixture will then be tossed well to ensure the salt is dissolved, and the condiment is left to sit for at least 30 minutes to allow the flavours to develop and infuse.","course":"Appetiser","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Taakanon_Koubasanan_Tuhau_padagangon_id_gerai_KDCA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kvinder","licence":"CC BY-SA 4.0","leadFile":"Taakanon_Koubasanan_Tuhau_padagangon_id_gerai_KDCA.jpg","views":402,"langs":["ms"],"langNames":{"ms":"Tuhau"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Wee's Cozy Kitchen","name":"Wee's Cozy Kitchen","country":"United States","url":"https://en.wikipedia.org/wiki/Wee's_Cozy_Kitchen","views":334},{"title":"Ais kacang","name":"Ais kacang","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Ais_kacang","ingredients":["Shaved ice","red beans"],"prepSummary":"Ais kacang was originally made of only shaved ice and red beans, Today, ais kacang generally comes in bright colors and with various fruit cocktails and dressings. In Malaysia, variants now contain a large serving of attap chee (palm seed), red beans, whole or puréed sweet corn, grass jelly, roasted peanuts, and cubes of agar agar as common ingredients. Other less common ingredients include aloe vera, cendol, nata de coco, and ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian and chocolate syrup.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Ais_kacang.jpg/960px-Ais_kacang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrew Bogott","licence":"CC BY-SA 3.0","leadFile":"Ais_kacang.jpg","views":25490,"langs":["ca","es","fa","fr","id","ja","jv","ms","pt","ru","sv","th","zh"],"langNames":{"ca":"Ais kacang","es":"Ais kacang","fa":"آیس کاچانگ","fr":"Ais kacang","id":"Es kacang","ja":"アイスカチャン","jv":"Ès kacang","ms":"Air batu kacang","pt":"Ais kacang","ru":"Айс-качанг","sv":"Air batu campur","th":"ไอซ์กาจัง","zh":"ABC冰"}},{"title":"Batik cake","name":"Batik cake","country":"Malaysia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Batik_cake","ingredients":["Broken Marie biscuit","Milo powder","cocoa powder","egg","butter/margarine","condensed milk"],"prepSummary":"The cake is made by breaking Marie biscuits into halves or quarters and preparing its chocolate base in a large pot or wok by melting the butter over medium-low heat for 2–3 minutes, followed by the adding of chicken eggs and vanilla extract.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Kek_Batik_chocolate_indulgence.jpg/960px-Kek_Batik_chocolate_indulgence.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ernida.norazmi","licence":"CC BY-SA 4.0","leadFile":"Kek_Batik_chocolate_indulgence.jpg","views":12820,"langs":["ar","es","fa","hy","id","it","ja","jv","ko","ms","uk","zh"],"langNames":{"ar":"كعكة الباتيك","es":"Tarta Batik","fa":"کیک باتیک","hy":"Բաթիք","id":"Kue batik","it":"Torta batik","ja":"バティックケーキ","jv":"Kuwé batik","ko":"바틱 케이크","ms":"Kek batik","uk":"Батік кейк","zh":"蜡染蛋糕"}},{"title":"Lamban","name":"Lamban","country":"Malaysia","region":"Labuan","url":"https://en.wikipedia.org/wiki/Lamban","ingredients":["Glutinous rice"],"prepSummary":"Lamban ialah makanan tradisional bagi orang Melayu Brunei di Labuan dan di negeri Sabah, Malaysia. Rasa lamban hampir serupa dengan ketupat Melayu atau ladu beras Cina dan kelupis Lun Bawang/Lundayeh.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Lamban.JPG/960px-Lamban.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranking Update","licence":"CC BY-SA 3.0","leadFile":"Lamban.JPG","views":1913,"langs":["id","ko","ms"],"langNames":{"id":"Lamban","ko":"람반","ms":"Lamban"},"sourceLanguage":"ms","originClaims":["Malaysia","Indonesia"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Lompat tikam","name":"Lompat tikam","country":"Malaysia","region":"Malaysian","url":"https://en.wikipedia.org/wiki/Lompat_tikam","ingredients":["rice flour","coconut milk","pandan."],"prepSummary":"Kuih lompat tikam merupakan sejenis kuih tradisional yang popular di Malaysia, terutama di Pantai Timur iaitu di Pahang, Kelantan dan Terengganu. Ia diperbuat dari tepung beras dan santan. Kuih lompat tikam mempunyai tiga komponen, iaitu puding tepung pandan yang biasanya bewarna hijau, santan pekat yang bewarna putih berkonsistensi seperti puding dan pulut manis merah. Bahagian ini dibuat tawar kerana ia dimakan bersama air nisan atau gula kabung. Penamaan nama kuih tradisional ini bermula pada sebuah kisah dimana, seorang dayang kepada Raja sedang berjalan untuk menghidangkan kuih ini kelada","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Jongkong_slice_angled_20240804_164217.jpg/960px-Jongkong_slice_angled_20240804_164217.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swarabakti","licence":"CC BY-SA 4.0","leadFile":"Jongkong_slice_angled_20240804_164217.jpg","views":464,"langs":["ko","ms"],"langNames":{"ko":"롬팟 티캄","ms":"Lompat tikam"},"sourceLanguage":"ms"},{"title":"Pulot tartal","name":"Pulot tartal","country":"Malaysia","region":"Malaysian","url":"https://en.wikipedia.org/wiki/Pulot_tartal","ingredients":["Glutinous rice steamed in coconut milk","then dyed with bunga telang"],"prepSummary":"Glutinous rice (pulut) is steamed in coconut milk. The rice is then dyed blue with bunga telang (Clitoria ternatea). It is usually served with kaya as a dipping.","course":"Dessert; snack","views":1847,"langs":["ms","zh"],"langNames":{"ms":"Kuih Pulut Tekan","zh":"蓝花糯米糕"}},{"title":"Punjung","name":"Punjung","country":"Malaysia","region":"Labuan","url":"https://en.wikipedia.org/wiki/Punjung","ingredients":["Rice flour"],"prepSummary":"Punjung adalah makanan penutup tradisional bagi masyarakat Melayu Brunei dan Kedayan di Labuan dan di negara bagian Sabah, Malaysia.","views":459,"langs":["id"],"langNames":{"id":"Punjung"},"sourceLanguage":"id","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rempah udang","name":"Rempah udang","country":"Malaysia","region":"Malaysian","url":"https://en.wikipedia.org/wiki/Rempah_udang","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/3241651331824_.pic.jpg/960px-3241651331824_.pic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alitea10101","licence":"CC BY-SA 4.0","leadFile":"3241651331824_.pic.jpg","views":2449,"langs":["ko"],"langNames":{"ko":"름파 우당"}},{"title":"Sarawak layer cake","name":"Sarawak layer cake","country":"Malaysia","region":"Sarawak","url":"https://en.wikipedia.org/wiki/Sarawak_layer_cake","ingredients":["Butter or vegetable oil","milk","eggs","jam"],"prepSummary":"Kek Lapis Sarawak (كيك لاڤيس سراوق) adalah sejenis kek lapis yang lazimnya dihidangkan di Sarawak, Malaysia pada majlis-majlis khas. Dalam bahasa Melayu, kek itu dikenali sebagai kek lapis Sarawak, kek lapis moden Sarawak, atau hanya kek lapis. Kek lapis Sarawak sering dihidangkan semasa perayaan keagamaan atau kebudayaan seperti Aidilfitri, Krismas, Diwali, hari lahir dan majlis perkahwinan serta dijadikan sebagai buah tangan oleh pelancong yang berkunjung ke Sarawak. Masyarakat majmuk di Malaysia mengamalkan tradisi rumah terbuka pada hari perayaan. Ciri unik rumah terbuka di Sarawak adalah","photo":"https://upload.wikimedia.org/wikipedia/commons/7/73/Kek_Lapis_Sarawak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"bob P-&-S","licence":"CC BY 2.0","leadFile":"Kek_Lapis_Sarawak.jpg","views":10817,"langs":["ar","fr","he","id","jv","ms","zh"],"langNames":{"ar":"كعكة سراوق","fr":"Kek lapis Sarawak","he":"קק לאפיס סראוואק","id":"Kek Lapis Sarawak","jv":"Kuwé lapis Sarawak","ms":"Kek lapis Sarawak","zh":"砂拉越千层蛋糕"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ipoh white coffee","name":"Ipoh white coffee","country":"Malaysia","region":"Perak","url":"https://en.wikipedia.org/wiki/Ipoh_white_coffee","ingredients":["Coffee powder","condensed milk"],"prepSummary":"Kopi putih Ipoh ialah minuman kopi popular yang berasal dari Ipoh, Perak, Malaysia, menjadikan Ipoh dinamakan sebagai salah satu daripada tiga bandar kopi terkemuka oleh Lonely Planet. Biji kopi dipanggang menggunakan marjerin minyak sawit, dan kopi yang terhasil dihidangkan bersama susu pekat manis.","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Ipoh_White_Coffee%2C_Old_Town_Kopitiam_in_Australia.jpg/960px-Ipoh_White_Coffee%2C_Old_Town_Kopitiam_in_Australia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Ipoh_White_Coffee,_Old_Town_Kopitiam_in_Australia.jpg","views":17650,"langs":["et","fa","fr","id","ja","ko","ms","ru","ta","tr","uk","zh"],"langNames":{"et":"Ipohi valge kohv","fa":"ایپو وایت کافی","fr":"Ipoh white coffee","id":"Kopi putih Ipoh","ja":"イポーホワイトコーヒー","ko":"이포 화이트 커피","ms":"Kopi putih Ipoh","ru":"Ипохский белый кофе","ta":"ஈப்போ ஒயிட் காபி","tr":"Ipoh beyaz kahvesi","uk":"Іпохська біла кава","zh":"白咖啡"},"sourceLanguage":"ms","province":"Daerah Kinta","city":"Ipoh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Janda pulang (drink)","name":"Janda pulang (drink)","country":"Malaysia","region":"Negeri Sembilan","url":"https://en.wikipedia.org/wiki/Janda_pulang_(drink)","ingredients":["Water","coconut contents","palm sugar"],"prepSummary":"Janda Pulang ialah minuman tradisional di Kuala Pilah, Negeri Sembilan yang berasaskan kelapa dan gula Melaka. Ia sesuai untuk diminum dengan makan tengahari dan semasa hari-hari panas sebagai penyegar tekak.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/86/Air_Janda_Pulang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senior Staff01","licence":"CC BY-SA 4.0","leadFile":"Air_Janda_Pulang.jpg","views":1034,"langs":["id","ms"],"langNames":{"id":"Janda pulang (minuman)","ms":"Janda pulang (minuman)"},"sourceLanguage":"ms","province":"Kuala Pilah","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kopi (drink)","name":"Kopi (drink)","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Kopi_(drink)","prepSummary":"南洋咖啡（、，台湾称其为海南咖啡），是一种在新加坡和马来西亚半岛地区普遍饮用的传统咖啡。这是一种高咖啡因含量的黑咖啡，人們在飲用時會配以牛奶和糖。这种咖啡起源于英属马来亚时代。人们普遍认为，南洋咖啡是海南人受南洋的洋人家庭影响，因阿拉比卡咖啡豆较贵而选用羅布斯塔咖啡豆做主料，再加入糖、黄油、芝麻、玉米粒等原料翻炒制作而成。南洋咖啡可分为海南式和福州式：前者带有果香味，酸度适中；后者含糖量较高，带有焦糖香味与甘甜。","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Hot_kopi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ReySussy","licence":"CC BY-SA 4.0","leadFile":"Hot_kopi.jpg","views":44303,"langs":["fa","id","ja","jv","ko","tl","uz","zh"],"langNames":{"fa":"کوپی (نوشیدنی)","id":"Kopi O","ja":"コピ","jv":"Ombènan kopi","ko":"코피 (음료)","tl":"Kopi","uz":"Kopi (ichimlik)","zh":"南洋咖啡"},"sourceLanguage":"zh"},{"title":"Milo dinosaur","name":"Milo dinosaur","country":"Malaysia","region":"Malaysian drinks","url":"https://en.wikipedia.org/wiki/Milo_dinosaur","prepSummary":"The origin of Milo dinosaur is disputed. A drink, known as Milo shake, was being served in Malaysian roadside stalls in the mid-1990s. Vendors in Singapore say that the Malaysian shake is not as chocolatey and creamy as the Milo dinosaur. Initially, Milo was marketed in British Malaya from the mid-1930s as a convenient ‘fortified tonic food’ for middle-class individuals. At present, Malaysia has the world's highest per capita consumption of Milo. Malaysia is also home to the world's biggest Milo factory. Milo Dinosaur is considered Malaysia's and Singapore's joint colonial legacy.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Cup_of_Milo_Dinosaur_June_29%2C_2013.jpg/960px-Cup_of_Milo_Dinosaur_June_29%2C_2013.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bonkers The Clown","licence":"CC BY-SA 3.0","leadFile":"Cup_of_Milo_Dinosaur_June_29,_2013.jpg","views":16558,"langs":["ja","jv","ms","zh"],"langNames":{"ja":"マイロ・ダイナソー","jv":"Milo dinosaurus","ms":"Milo Dinosaur","zh":"美禄恐龙"}},{"title":"Beaufort mee","name":"Beaufort mee","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Beaufort_mee","ingredients":["barbecued pork (char siu)","or seafood","crunchy leafy greens"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Beaufort_Mee.jpg/960px-Beaufort_Mee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sammuel chan","licence":"CC BY-SA 4.0","leadFile":"Beaufort_Mee.jpg","views":163,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ngiu chap","name":"Ngiu chap","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Ngiu_chap","ingredients":["Beef","cow/buffalo parts","meatballs","rice vermicelli"],"prepSummary":"The dish is made by simmering the beef cutlets and daikon radish for several hours with herbs and spices. The noodles may consist of either yellow noodles, rice vermicelli, or flat kway teow, served in soup or separately in kon lau style.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Ngui_chap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Shanndrea","licence":"CC BY 4.0","leadFile":"Ngui_chap.jpg","views":153,"langs":["ms"],"langNames":{"ms":"Ngiu chap"},"province":"Kota Kinabalu","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pig fallopian tubes","name":"Pig fallopian tubes","country":"Singapore","region":"Malaysian meat","url":"https://en.wikipedia.org/wiki/Pig_fallopian_tubes","ingredients":["pig fallopian tubes"],"prepSummary":"The dish is prepared by stir-frying fallopian tubes (sometimes the uterus) of pigs and serving chopped with vegetables and sauce such as Kung Pao sauce or soy sauce with ginger and onions; the meat is relatively flavorless but is a good vehicle for the sauce. Other protein sources such as dried shrimp may be added. The texture of the meat has been described as combining crunch with springiness.","course":"main course","views":2762},{"title":"Sang nyuk mee","name":"Sang nyuk mee","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Sang_nyuk_mee","ingredients":["Egg noodles or rice vermicelli"],"prepSummary":"The preparation of sang nyuk mee consists of three primary components: rendering pork lard, simmering pork bone broth, and preparing marinated sliced pork. The noodles are served either dry or in soup, typically presented in two separate bowls.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Sang_Nyuk_Mien.jpg/960px-Sang_Nyuk_Mien.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sammuel chan","licence":"CC BY-SA 4.0","leadFile":"Sang_Nyuk_Mien.jpg","views":264,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tuaran mee","name":"Tuaran mee","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Tuaran_mee","ingredients":["Egg noodles","choy sum","char siu slices"],"prepSummary":"The preparation of Tuaran mee consists of three primary steps to attain its distinctive texture: first, the noodles are fried until crispy; second, they are briefly boiled; and finally, they are stir-fried with eggs, vegetables, and meats. The egg's coating yields its characteristic appearance, which is subtly golden and lustrous.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/Mi_Tuaran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Smim90 at ms.wikipedia","licence":"GFDL","leadFile":"Mi_Tuaran.jpg","views":344,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Heong peng","name":"Heong peng","country":"Malaysia","region":"Malaysian pastries","url":"https://en.wikipedia.org/wiki/Heong_peng","ingredients":["Malt","shallots","sesame seeds"],"prepSummary":"香餅（廣東話：Heong Peng，福建閩南話：Heong Peah）為馬來西亞華人社區內主要的糕點，一般內馅以麥芽糖為主，餅皮酥而易碎，食用時容易掉落餅屑。早期這道糕點又因形狀像馬蹄，而被稱為馬蹄酥，後來因烤製此餅時，會散發陣陣誘人香味，因此後來在馬來西亞廣被稱為香餅。","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg/960px-Heong_Peng_at_Keong_Kee_%2815614273663%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RachelF2SEA from Seattle, WA, USA","licence":"CC BY-SA 2.0","leadFile":"Heong_Peng_at_Keong_Kee_(15614273663).jpg","views":1686,"langs":["th","zh"],"langNames":{"th":"เฮืองเปี๊ยะ","zh":"香餅"},"sourceLanguage":"zh"},{"title":"Linopot","name":"Linopot","country":"Malaysia","region":"East Malaysia (Sabah)","url":"https://en.wikipedia.org/wiki/Linopot","ingredients":["yam","cassava","or sweet potato"],"prepSummary":"Rice (usually from upland rice) or sticky rice is mixed or pounded with ingredients such as cassava, yam, purple sweet potato, or sweet pumpkin while still hot, then wrapped neatly using natural leaves such as tarap leaves, banana leaves, or doringin leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Linopot_om_sambal_tuhau.jpg/960px-Linopot_om_sambal_tuhau.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rombituon","licence":"CC BY 4.0","leadFile":"Linopot_om_sambal_tuhau.jpg","views":391,"langs":["id","ms","sw"],"langNames":{"id":"Linongot","ms":"Linopot","sw":"Linongot"}},{"title":"Nasi paprik","name":"Nasi paprik","country":"Malaysia","region":"Malaysian rice","url":"https://en.wikipedia.org/wiki/Nasi_paprik","ingredients":["Rice","egg","chicken","chili sauce","cucumber"],"prepSummary":"Nasi paprik ialah sejenis hidangan nasi goreng di Malaysia dengan penambahan sos cili yang ditumiskan. Nasi merupakan istilah daripada bahasa Melayu, dan perkataan paprik berkemungkinan besar berasal dari frasa bahasa Thai iaitu ผัดพริก (sebutannya \"pad prik\") dengan \"pad\" bermaksud goreng kilas dan \"prik\" bermaksud lada cili. Walaupun nasi paprik pada masa kini telah dianggap sebagai salah-satu daripada masakan Melayu, ia berkemungkinan besar mempunyai asal usul daripada Thai.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Nasi_paprik_ayam_20250210_090506.jpg/960px-Nasi_paprik_ayam_20250210_090506.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Nasi_paprik_ayam_20250210_090506.jpg","views":3266,"langs":["id","ko","ms","th"],"langNames":{"id":"Nasi paprik","ko":"나시 파프릭","ms":"Nasi paprik","th":"นาซีปาปริก"},"sourceLanguage":"ms"},{"title":"Nasi tumpang","name":"Nasi tumpang","country":"Malaysia","region":"Kelantan","url":"https://en.wikipedia.org/wiki/Nasi_tumpang","ingredients":["Rice","omelette","meat floss","chicken","fish or shrimp gulai","sambal"],"prepSummary":"Nasi Tupe atau Nasi Tumpang merupakan sejenis makanan tradisional Kelantan. Ia dijual di Kota Bharu, khususnya di Pasar Kubang Pasu. Secara tradisinya, ia makanan ruji untuk pengembara atau petani di Kelantan untuk dibawa ke ladang. Ia merupakan sejenis nasi lembut yang dibungkus dengan daun pisang yang dilipat menjadi bentuk kerucut. Di dalam bungkusan, terdapat pelbagai lauk-pauk seperti telur dadar, serunding daging, kari ayam, kari ikan atau kari udang, serta sambal manis dan timun.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Nasi_Tumpang.jpg/960px-Nasi_Tumpang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maslight","licence":"CC BY-SA 4.0","leadFile":"Nasi_Tumpang.jpg","views":2708,"langs":["et","id","ms"],"langNames":{"et":"Nasi tumpang","id":"Nasi tumpang (Kelantan)","ms":"Nasi Tupe"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Hinava","name":"Hinava","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Hinava","ingredients":["Fish","lime juice","bird's eye chilli","red onion","salt"],"prepSummary":"Part of the Kadazan-Dusun heritage, hinava often served as a salad or appetiser, made by mixing fresh raw tenggiri (Spanish mackerel), thinly sliced or diced, then mixed with chillies, grated ginger, sliced shallots, grated bambangan (Mangifera pajang) seed, and salt, together with a squeeze of lime or calamansi juice. The dish is usually made using either sharks or mackerel, although other fish can also be used depending on the individual's taste. Hinava is rich in source of protein as it contains all the healthy components of a raw fish.","course":"Appetiser","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Swordfish_Hinava.jpg/960px-Swordfish_Hinava.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alexander Synaptic","licence":"CC BY-SA 4.0","leadFile":"Swordfish_Hinava.jpg","views":5488,"langs":["id","ko","ms"],"langNames":{"id":"Hinava","ko":"히나바","ms":"Hinava"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mee tauhu","name":"Mee tauhu","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Mee_tauhu","ingredients":["Egg noodles","taucu gravy","tofu","sambal"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/Mee_Tauhu_Tawau_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Bangsawan","licence":"CC0","leadFile":"Mee_Tauhu_Tawau_1.jpg","views":1227,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cincin","name":"Cincin","country":"Malaysia","region":"Malaysian snack foods","url":"https://en.wikipedia.org/wiki/Cincin","ingredients":["Red palm (nipah)","sugar","rice flour","cooking oil","water","palm sugar"],"prepSummary":"Kuih cincin merupakan kuih tradisional masyarakat Melayu Brunei di Sabah. Kuih cincin ini merupakan makanan istimewa bagi kaum di Sabah. Kuih cincin diperbuat daripada gula, gula nipah/gula apong, tepung beras, minyak masak, air dan gula Melaka. Adunan ini akan dibentuk seperti bunga cincin sebelum dicelup dengan adunan tepung beras dan digoreng. Ia kemudiannya akan dicelup dalam adunan tepung beras sekali lagi sebelum digoreng kali kedua bagi menjadikannya rangup.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Kuih_cincin.JPG/960px-Kuih_cincin.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranking Update","licence":"CC BY-SA 3.0","leadFile":"Kuih_cincin.JPG","views":2543,"langs":["ja","ko","ms","zh"],"langNames":{"ja":"チンチン (東南アジアの菓子)","ko":"쿠이 친친","ms":"Kuih cincin","zh":"戒指餅"},"sourceLanguage":"ms"},{"title":"Hinompuka","name":"Hinompuka","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Hinompuka","prepSummary":"It is prepared by boiling water in a pot with either brown sugar or palm sugar and granulated sugar until all the sugar content dissolves and left to cool. Glutinous rice flour will then be added to the sugar water and stirred until all the mixture is properly mixed.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Hinompuka.jpg/960px-Hinompuka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maslight","licence":"CC BY-SA 4.0","leadFile":"Hinompuka.jpg","views":221,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jala (kuih)","name":"Jala (kuih)","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Jala_(kuih)","ingredients":["Rice flour","cooking oil","palm sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Day_1_ESEAP_Conference_2024_Mari_Mari_Cultural_Village_25.jpg/960px-Day_1_ESEAP_Conference_2024_Mari_Mari_Cultural_Village_25.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maffeth.opiana","licence":"CC BY-SA 4.0","leadFile":"Day_1_ESEAP_Conference_2024_Mari_Mari_Cultural_Village_25.jpg","views":1409,"langs":["ko"],"langNames":{"ko":"잘라 (쿠이)"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kelupis","name":"Kelupis","country":"Malaysia","region":"Malaysian snack foods","url":"https://en.wikipedia.org/wiki/Kelupis","ingredients":["Glutinous rice flour","coconut milk","palm sugar"],"prepSummary":"Kelupis, which is made from glutinous rice mixed with coconut milk and a little salt, is usually eaten with side dishes such as meat or chicken rendang and curry. The process involves grating old coconut to obtain coconut milk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Kelupis.jpg/960px-Kelupis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Night Lantern","licence":"CC BY-SA 4.0","leadFile":"Kelupis.jpg","views":2694,"langs":["id","ko","ms"],"langNames":{"id":"Kelupis","ko":"클루피스","ms":"Kelupis"}},{"title":"Lidah","name":"Lidah","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Lidah","ingredients":["Wheat flour","powdered milk","sugar","butter","cooking oil"],"prepSummary":"Kuih tiram atau juga dikenali dengan nama kuih selayang, kerepek layang, kuih kertas, kuih lidah kucing, kuih lidah buaya, dan kuih kapal terbang merujuk kepada sejenis kuih tradisional Melayu Brunei di Papar,Sabah dan boleh didapati di seluruh Malaysia. Kuih tiram biasanya mudah dihidangkan kerana ia tahan lama dan terdapat dalam pek jualan. Kuih tiram sesuai untuk dijadikan sebagai makanan petang kerana bentuknya yang mudah dihidangkan dan rasanya enak dijamu bersama minuman panas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Kuih_lidah_and_Bahulu.jpg/960px-Kuih_lidah_and_Bahulu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranking Update","licence":"CC BY-SA 3.0","leadFile":"Kuih_lidah_and_Bahulu.jpg","views":1187,"langs":["ko","ms"],"langNames":{"ko":"쿠이 티람","ms":"Kuih tiram"},"sourceLanguage":"ms","province":"Papar","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pinjaram","name":"Pinjaram","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Pinjaram","ingredients":["Rice flour","corn flour","coconut milk","sugar","cooking oil"],"prepSummary":"Kuih pinjaram, Paniyaram, Cucoq jawa merupakan sejenis kuih tradisional di Kedah, Sabah dan Brunei. Ia juga popular dikalangan orang Bajau. Ia diperbuat dari tepung beras, tepung jagung, santan, dan minyak. Kadang kala daun pandan digunakan bagi menambah bau wangi. Kuih pinjaram akan digoreng dan dibalik-balikkan bagi memastikan kedua belahnya sama garing. Ia sedap dihidang panas dan mudah didapati dipasar tamu.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/ESEAP_Conference_2024_-_visit_to_Mari_Mari_Cultural_Village_%28100%29.jpg/960px-ESEAP_Conference_2024_-_visit_to_Mari_Mari_Cultural_Village_%28100%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ahmad Ali Karim","licence":"CC0","leadFile":"ESEAP_Conference_2024_-_visit_to_Mari_Mari_Cultural_Village_(100).jpg","views":3347,"langs":["ko","ms"],"langNames":{"ko":"쿠이 핀자람","ms":"Kuih pinjaram"},"sourceLanguage":"ms","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pusas","name":"Pusas","country":"Malaysia","region":"Sabah","url":"https://en.wikipedia.org/wiki/Pusas","ingredients":["Various"],"course":"[[Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d6/Ikan_Masin_Bilis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Anzellyssa","licence":"CC0","leadFile":"Ikan_Masin_Bilis.jpg","views":142,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pig's organ soup","name":"Pig's organ soup","country":"Malaysia","region":"Malaysian soups","url":"https://en.wikipedia.org/wiki/Pig's_organ_soup","ingredients":["Pig offal (liver","heart","intestines","kidney","stomach","tongue","lungs","blood cubes"],"prepSummary":"La sopa de vísceras de cerdo es una sopa malaya y singapuresa originaria de Chaozhou (China). Es una sopa clara y refrescante, por lo que a veces se denomina qīngtāng (清湯, ‘caldo’) y sirve con otros acompañamientos opcionales además de con arroz. Consiste en una mezcla de vísceras de cerdo cocida: hígado, corazón, intestinos, estómago, lengua, sangre en dados, recortes, tiras de verdura en salazón, algo de lechuga china y una pizca de hojas de cebolla picadas y pimienta. A veces se acompaña con hojaldres de tofu braseados, huevos y verduras en salazón. La comida suele servirse con una salsa pi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Pigorgsoup.JPG/960px-Pigorgsoup.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Chensiyuan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Pigorgsoup.JPG","views":4323,"langs":["es","et","id","jv","pt","th"],"langNames":{"es":"Sopa de vísceras de cerdo","et":"Sea siseelundite supp","id":"Sup organ babi","jv":"Sop jeroan babi","pt":"Zoo cha tongue","th":"ต้มเครื่องในหมู"},"sourceLanguage":"es","originClaims":["Malaysia","Singapore"]},{"title":"Prawn soup","name":"Prawn soup","country":"Canada","region":"Malaysian soups","url":"https://en.wikipedia.org/wiki/Prawn_soup","ingredients":["Prawns"],"prepSummary":"Cream of shrimp soup is a mass-produced canned soup product in the United States. The Campbell Soup Company manufactures and markets a condensed cream of shrimp canned soup. Circa the 1960s, the Campbell Soup Company manufactured and marketed a frozen cream of shrimp soup.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Prawn_mee_with_whole_shrimp.jpg/960px-Prawn_mee_with_whole_shrimp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"surtr from Sydney, Australia","licence":"CC BY-SA 2.0","leadFile":"Prawn_mee_with_whole_shrimp.jpg","views":3858,"langs":["fa","id","jv","pt"],"langNames":{"fa":"سوپ میگو","id":"Sup udang","jv":"Sop urang","pt":"Creme de camarão"}},{"title":"Beer in Malaysia","name":"Beer in Malaysia","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_Malaysia","prepSummary":"Bir di Malaysia bermula pada tahun 1968, ketika dua kilang bir terkemuka Guinness dan Malayan Breweries bergabung bagi membentuk sebuah syarikat baru yang dikenali sebagai Guinness Anchor Berhad. Sebelum ini, pengagihan bir di Malaysia terutamanya diedarkan oleh Malayan Breweries Limited yang berpusat di Singapura. Carlsberg menubuhkan kilang birnya yang pertama di luar Kuala Lumpur pada tahun 1970. Menjelang 2007, beberapa kilang bir tempatan mula mewujudkan kehadiran mereka di negara ini walaupun tuntutan untuk bir komersial jauh lebih tinggi daripada jenama baru tempatan. Di samping pengelu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Beer_in_7-Eleven%2C_Malaysia.jpg/960px-Beer_in_7-Eleven%2C_Malaysia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Eades from Hiratsuka, Japan","licence":"CC BY-SA 2.0","leadFile":"Beer_in_7-Eleven,_Malaysia.jpg","views":9466,"langs":["ja","ms"],"langNames":{"ja":"マレーシアのビール","ms":"Bir di Malaysia"},"sourceLanguage":"ms"},{"title":"Jaz (beer)","name":"Jaz (beer)","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Jaz_(beer)","prepSummary":"Jaz merupakan gaya muzik yang berasal pada permulaan abad ke-20 dalam kalangan komuniti Amerika Afrika di Selatan Amerika Syarikat. Ia lahir daripada campuran tradisi muzik Afrika dan Eropah. Dari perkembangan awalnya sehingga sekarang, jaz telah menggabungkan muzik dari muzik popular Amerika abad ke-19 dan 20.","views":1199,"langs":["ms"],"langNames":{"ms":"Jaz"},"sourceLanguage":"ms"},{"title":"Jungle Bird","name":"Jungle Bird","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Jungle_Bird","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Jungle_bird_cocktail.jpg/960px-Jungle_bird_cocktail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BanjoZebra","licence":"CC BY 4.0","leadFile":"Jungle_bird_cocktail.jpg","views":17618,"langs":["ja","ko","sv"],"langNames":{"ja":"ジャングル・バード (カクテル)","ko":"정글 버드","sv":"Jungle bird"}},{"title":"Langkau","name":"Langkau","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Langkau","prepSummary":"The langkau is distilled from tuak and is considered a strong alcoholic drink, The procedure commenced with the heating of the fermented rice mash, followed by the collection and cooling of the evaporated alcohol back into its liquid form.","views":0},{"title":"Lihing","name":"Lihing","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Lihing","prepSummary":"The key ingredient in the making of lihing wine is the pulut (glutinuous or sticky rice), which is mixed with a local yeast known as sasad. The pulut is first being cooked and needs to be monitored properly to prevent it from being too soft or overcooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Minuman_tradisional_%28lihing_tambunan%29.jpg/960px-Minuman_tradisional_%28lihing_tambunan%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Angela satim 0403","licence":"CC BY 4.0","leadFile":"Minuman_tradisional_(lihing_tambunan).jpg","views":2572,"langs":["id","ko","ms"],"langNames":{"id":"Lihing","ko":"리힝","ms":"Lihing"}},{"title":"Montoku (drink)","name":"Montoku (drink)","country":"Malaysia","region":"Malaysian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Montoku_(drink)","prepSummary":"It is made throughout the process of cooking rice husks from either the lihing or tapai where the collected steam is channelled into a container. Since the process is through distillation, the alcohol content in montoku is higher. Each indigenous maker has their recipe passed down through families as an heirloom. Most versions use the leftover rice of filtered lihing, while other makers use tapai that has turned sour during fermentation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Montoku_Dusun.jpg/960px-Montoku_Dusun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PeaceSeekers","licence":"CC BY 4.0","leadFile":"Montoku_Dusun.jpg","views":0,"langs":["ms"],"langNames":{"ms":"Montoku"}},{"title":"Yit Foh Tenom Coffee","name":"Yit Foh Tenom Coffee","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Yit_Foh_Tenom_Coffee","prepSummary":"Yit Foh Coffee Factory Sdn Bhd (juga dikenali sebagai Yit Foh Tenom Coffee) merupakan pengeluar kopi di Sabah, Malaysia sejak 1960. Diasaskan oleh Encik Yong Loong Vun di Kg. Chinta Mata di daerah Tenom, ia adalah syarikat kopi tertua untuk Sabah. Syarikat ini dimiliki oleh Kilang Kopi Yit Foh Sdn Bhd dan menerima pensijilan halal.","leadFile":"Yit_Foh_Tenom_Coffee_Logo.png","views":1669,"langs":["ms"],"langNames":{"ms":"Yit Foh Tenom Coffee"},"sourceLanguage":"ms","notFood":"a business"},{"title":"Zus Coffee","name":"Zus Coffee","country":"Malaysia","url":"https://en.wikipedia.org/wiki/Zus_Coffee","prepSummary":"Zuspresso (M) Sdn. Bhd., menjalankan perniagaannya sebagai Zus Coffee (digayakan sebagai ZUS Coffee) ialah rangkaian kedai kopi Malaysia.","leadFile":"Zus_Coffee_2025_logo.png","views":62035,"langs":["ms","zh"],"langNames":{"ms":"ZUS Coffee","zh":"ZUS Coffee"},"sourceLanguage":"ms"},{"title":"Ayam masak merah","name":"Ayam masak merah","country":"Malaysia","region":"Malaysian chicken","url":"https://en.wikipedia.org/wiki/Ayam_masak_merah","ingredients":["Chicken (cut","fried)","chillies","garlic","ginger","onions","tomato puree"],"prepSummary":"Ayam masak merah ialah hidangan tradisional Malaysia.Ia adalah kaserol ketulan ayam dalam kuah tomato. Potongan ayam terlebih dahulu digoreng hingga keemasan kemudian perlahan-lahan dimasak dalam kuah tomato pedas. Kacang pea atau gajus kadang-kadang ditambah ke dalam hidangan, dan dihiasi dengan daun ketumbar. Ia sering dipasangkan dengan nasi tomato iaitu beras yang dimasak dengan sos atau pes tomato, susu, rempah kering, dan bawang putih, bawang dan halia. Hidangan ini biasa didapati ketika majlis keramaian seperti kenduri kahwin, rumah terbuka atau jamuan kejiranan.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Nasi_ayam_masak_merah_%28Menu_Rahmah%29_at_Lotus%27s_Mutiara_Damansara_20231112_122914.jpg/960px-Nasi_ayam_masak_merah_%28Menu_Rahmah%29_at_Lotus%27s_Mutiara_Damansara_20231112_122914.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wiki Farazi","licence":"CC0","leadFile":"Nasi_ayam_masak_merah_(Menu_Rahmah)_at_Lotus's_Mutiara_Damansara_20231112_122914.jpg","views":10031,"langs":["ar","bn","id","jv","ko","ms","th"],"langNames":{"ar":"أيام مساك ميره","bn":"আয়াম মাসাক মেরা","id":"Ayam masak merah","jv":"Ayam masak merah","ko":"아얌 마삭 메라","ms":"Ayam masak merah","th":"อายัมมาซักเมระฮ์"},"sourceLanguage":"ms"},{"title":"Bean sprouts chicken","name":"Bean sprouts chicken","country":"Malaysia","region":"Perak","url":"https://en.wikipedia.org/wiki/Bean_sprouts_chicken","ingredients":["Chicken","rice","mung bean sprout"],"prepSummary":"Ayam tauge (Bahasa Kantonis transliterasi: Ngah Choi Kai) ialah hidangan yang serupa dengan nasi ayam Hainan, satu-satunya perbezaan ialah hidangannya disertakan dengan sepiring tauge. Ayam kukus dihidangkan dengan kicap cair dan diperisakan dengan minyak bijan. Orang biasanya makan nasi dengan aam tauge sebagai lauk iringan; namun kadang-kadang orang juga boleh memilih untuk menggandingkan ayam tauge dengan semangkuk kuetiau (Bahasa Kantonis transliterasi: Hor Fun; Bahasa Cina Ringkas: 河粉) dalam sup ayam jernih.","course":"Main, usually for lunch and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/BeanSproutsChicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:en:User:L joo","licence":"Public domain","leadFile":"BeanSproutsChicken.jpg","views":2118,"langs":["es","jv","ko","ms","th","zh"],"langNames":{"es":"Pollo con brotes de judías","jv":"Pitik lan thokolan","ko":"응아초이가이","ms":"Ayam tauge","th":"ไก่ถั่วงอก","zh":"芽菜雞"},"sourceLanguage":"ms","province":"Daerah Kinta","city":"Ipoh","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chicken chop","name":"Chicken chop","country":"Malaysia","region":"Malaysian chicken","url":"https://en.wikipedia.org/wiki/Chicken_chop","ingredients":["Fried chicken","paired with french fries","salad and/or rice"],"prepSummary":"Chicken chop is typically made using a deboned chicken thigh or a flattened chicken breast. The chicken is either breaded or marinated and then deep-fried (for breaded chicken chop) or pan-fried (for marinated chicken chop, often named chicken chop grill or just chicken grill), then served with brown gravy. The gravy is often made from a premixed powder or a blend of sauces, giving it a savoury and slightly tangy flavor.","course":"Main course, usually for lunch and dinner","views":5890},{"title":"Chilli crab","name":"Chilli crab","country":"Singapore","region":"Malaysian seafood","url":"https://en.wikipedia.org/wiki/Chilli_crab","ingredients":["Crab","chilli","egg"],"prepSummary":"Ketam cili (, ) ialah sejenis hidangan yang terkenal di Singapura. Hidangan ini dibuat dengan menggoreng kilas ketam sepenuhnya dengan cengkerang ia sekali sebelum ia dimasak dalam suatu kuah campuran sos tomato, sos cili dan rempah ratus lain serta ditambah telur sebagai bahan pemekat. Ketam lumpur (Scylla serrata) adalah jenis ketam yang paling biasa digunakan untuk hidangan ini, namun ketam jenis lain masih boleh digunakan juga dalam resipi tanpa perubahan pada rasa. Hidangan ini mempunyai rasa manis berlauk tersendiri yang serasi dengan isi ketam yang ranggup lembut.","course":"Hot, with a side of mantou","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/Chilli_crab-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"megawatts86","licence":"CC BY-SA 2.0","leadFile":"Chilli_crab-02.jpg","views":21123,"langs":["as","es","fa","fr","id","ja","jv","ko","lv","ml","ms","th","tl","vi","zh"],"langNames":{"as":"চিলি ক্ৰেব","es":"Chili de cangrejo","fa":"خرچنگ چیلی","fr":"Chili de crabe","id":"Kepiting cabai","ja":"チリクラブ","jv":"Yuyu pedhes","ko":"칠리 크랩","lv":"Čili krabis","ml":"ചില്ലി ക്രാബ്","ms":"Ketam cili","th":"ปูผัดพริก","tl":"Alimango sa sili","vi":"Cua sốt ớt","zh":"辣椒蟹"},"sourceLanguage":"ms"},{"title":"Char kway teow","name":"Char kway teow","country":"Malaysia","region":"Maritime Southeast Asia","url":"https://en.wikipedia.org/wiki/Char_kway_teow","ingredients":["Shahe fen","light","dark soy sauce","chili paste","belachan","whole prawns","deshelled blood cockles","bean sprouts"],"prepSummary":"Kini Char Kuey Teow menjadi makanan halal jika tiada penggunaan babi dan alkohol kerana sudah adaptasi bersama bangsa lain iaitu bangsa Melayu, orang Melayu di Malaysia menyebut Kuetiau goreng.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/04/Char_kway_teow.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Elizetang","licence":"Public domain","leadFile":"Char_kway_teow.jpg","views":84142,"langs":["es","fr","id","ja","jv","ko","ms","ru","tr","uk","zh"],"langNames":{"es":"Char kway teow","fr":"Char kway teow","id":"Char kway teow","ja":"チャークイティオ","jv":"Char kway teow","ko":"차 퀘티아우","ms":"Char kway teow","ru":"Чхаукуотиу","tr":"Char Kway Teow","uk":"Чар квей тьйоу","zh":"炒粿条"},"sourceLanguage":"ms"},{"title":"Curry mee","name":"Curry mee","country":"Malaysia","region":"Malaysian noodle","url":"https://en.wikipedia.org/wiki/Curry_mee","ingredients":["Noodles","sambal (chilli paste)","coconut milk","herbs"],"prepSummary":"A typical preparation of curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Malaysian_noodles-Curry_Mee-01.jpg/960px-Malaysian_noodles-Curry_Mee-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chee.hong","licence":"CC BY 2.0","leadFile":"Malaysian_noodles-Curry_Mee-01.jpg","views":8319,"langs":["es","fa","jv","ko","ml","ms","sv","th","tl","zh"],"langNames":{"es":"Curry mee","fa":"کاری می","jv":"Mi karé","ko":"미 카리","ml":"കറി മീ","ms":"Mi kari","sv":"Curry mee","th":"มีการี","tl":"Curry mee","zh":"咖哩麵"}},{"title":"Mee calong","name":"Mee calong","country":"Malaysia","region":"Malaysian noodle","url":"https://en.wikipedia.org/wiki/Mee_calong","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Mee_Calong.jpeg/960px-Mee_Calong.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shamsul Liza","licence":"CC BY 2.0","leadFile":"Mee_Calong.jpeg","views":374},{"title":"Mee siam","name":"Mee siam","country":"Malaysia","region":"Penang","url":"https://en.wikipedia.org/wiki/Mee_siam","ingredients":["Rice noodles (vermicelli)","light gravy"],"course":"Breakfast, lunch and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Mee_siam.jpg/960px-Mee_siam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Mee_siam.jpg","views":12527,"langs":["es","id","jv","ko","my","th","vi","zh"],"langNames":{"es":"Mee siam","id":"Mee siam","jv":"Mi siam","ko":"미 시암","my":"မီးဆယမ်","th":"มีเซียม","vi":"Mì Xiêm","zh":"米暹"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cambodian cuisine","name":"Cambodian cuisine","country":"Cambodia","region":"Southeast Asian","url":"https://en.wikipedia.org/wiki/Cambodian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bayonmarket01.JPG/960px-Bayonmarket01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Bayonmarket01.JPG","views":31333,"langs":["ar","as","cs","de","es","et","fa","fi","fr","id","it","ja","jv","ka","km","ko","lv","ms","ru","sv","th","tl","uk","vi","zh"],"langNames":{"ar":"مطبخ كمبودي","as":"কম্বোডিয়াৰ ৰন্ধনপ্ৰণালী","cs":"Kambodžská kuchyně","de":"Kambodschanische Küche","es":"Gastronomía de Camboya","et":"Kambodža köök","fa":"آشپزی کامبوجی","fi":"Kambodžalainen keittiö","fr":"Cuisine khmère","id":"Hidangan Kamboja","it":"Cucina cambogiana","ja":"カンボジア料理","jv":"Olahan Kamboja","ka":"კამბოჯის სამზარეულო","km":"អាហារខ្មែរ","ko":"캄보디아 요리","lv":"Kambodžas virtuve","ms":"Masakan Kemboja","ru":"Камбоджийская кухня","sv":"Kambodjanska köket","th":"อาหารกัมพูชา","tl":"Lutuing Kamboyano","uk":"Камбоджійська кухня","vi":"Ẩm thực Campuchia","zh":"柬埔寨飲食"}},{"title":"Khmer royal cuisine","name":"Khmer royal cuisine","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Khmer_royal_cuisine","prepSummary":"Hidangan kerajaan Khmer atau Hidangan kerajaan Kamboja ( atau sederhananya ) adalah salah satu dari tiga jenis masakan Khmer, dua lainnya adalah masakan elit dan provinsi. Hidangan kerajaan Khmer telah berkembang selama berabad-abad dengan pengaruh dari India, Tiongkok, Thailand, Vietnam dan Prancis.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Bayonmarket01.JPG/960px-Bayonmarket01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Bayonmarket01.JPG","views":3301,"langs":["id"],"langNames":{"id":"Hidangan kerajaan Khmer"},"sourceLanguage":"id"},{"title":"Prahok ktis","name":"Prahok ktis","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Prahok_ktis","ingredients":["prahok sach","minced pork","yellow kroeung","coconut cream","tamarind juice","palm sugar","pea eggplants","kaffir lime leaves."],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Prahok_ktis.jpg/960px-Prahok_ktis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomas Wanhoff","licence":"CC BY-SA 2.0","leadFile":"Prahok_ktis.jpg","views":2887,"langs":["th"],"langNames":{"th":"ปรอฮกคะติฮ์"}},{"title":"Bai pong moan","name":"Bai pong moan","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Bai_pong_moan","ingredients":["fried eggs","white rice"],"prepSummary":"Bai pong moan (,, lit. nasi dan telur ayam) adalah hidangan Kamboja yang terdiri dari telur goreng dan nasi putih. Telur yang dikocok lebih disukai dan rempah-rempah sering ditambahkan untuk menambah rasa. Telur yang tidak dikocok biasanya dimasak hingga renyah di satu sisi dan agak mentah di sisi lainnya. Garam, kecap asin, atau kecap ikan dapat digunakan untuk memberi rasa pada telur, dan kecap asin juga dapat dituangkan ke nasi. Bai pong moan dapat juga disajikan bersama dengan bubur.","course":"hot","views":1256,"langs":["id","vi"],"langNames":{"id":"Bai pong moan","vi":"Bai pong moan"},"sourceLanguage":"id"},{"title":"Bay sach chruk","name":"Bay sach chruk","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Bay_sach_chruk","ingredients":["Pork","rice"],"prepSummary":"បាយសាច់ជ្រូក គឺជាបាយនិងសាច់ជ្រូករបស់ខ្មែរ។ ជាទូទៅវាត្រូវបានគេប្រើជាអាហារពេលព្រឹក។ គ្រឿងផ្សំបាយសាច់ជ្រូកគឺជា៖ * ប្រឡាក់សាច់ជ្រូកដែលបានកាត់ហើយជាបន្ទះជាមួយនឹង * ស្ករត្នោត​ * ខ្ទឹម​ * ខ្ទិះដូង​ * ទឹកត្រី។","course":"Hot","views":1551,"langs":["id","km","vi"],"langNames":{"id":"Bay sach chruk","km":"បាយសាច់ជ្រូក","vi":"Bay sach chruk"},"sourceLanguage":"km"},{"title":"Cha kroeung","name":"Cha kroeung","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Cha_kroeung","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Cha_kroeung.jpg/960px-Cha_kroeung.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomas Wanhoff","licence":"CC BY-SA 2.0","leadFile":"Cha_kroeung.jpg","views":2453,"langs":["bn"],"langNames":{"bn":"চা ক্রুয়েং"}},{"title":"Chanang","name":"Chanang","country":"Cambodia","region":"Ratanakiri province","url":"https://en.wikipedia.org/wiki/Chanang","course":"Hot","views":409,"langs":["bn","th"],"langNames":{"bn":"চানাং","th":"จาณาง"}},{"title":"Chha kh'nhei","name":"Chha kh'nhei","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Chha_kh'nhei","ingredients":["ginger root","meat","black pepper","garlic","soy sauce","palm sugar","holy basil leaves"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Char_Kh%E2%80%99nhei_at_Khmer_Cuisine_%282%29.jpg/960px-Char_Kh%E2%80%99nhei_at_Khmer_Cuisine_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Turaids","licence":"CC BY 4.0","leadFile":"Char_Kh’nhei_at_Khmer_Cuisine_(2).jpg","views":951,"langs":["bn"],"langNames":{"bn":"চা খ'নেই"}},{"title":"Chha trob","name":"Chha trob","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Chha_trob","ingredients":["Eggplant","minced pork","oyster sauce","fermented soybeans"],"prepSummary":"Chha trob (bahasa Khmer: ឆាត្រប់) atau dot trob (ដុតត្រប់) merupakan hidangan khas Kamboja yang berbahan dasar terong panggang, kemudian dipadukan dengan daging babi cincang dan kedelai fermentasi yang digoreng bersama saus tiram, lalu diberi taburan daun bawang sebagai hiasan. Masakan ini berasal dari daerah Kampuchea Krom di kawasan Delta Mekong dan menjadi salah satu kuliner tradisional yang menonjol dari wilayah tersebut. Hidangan ini dapat ditemukan di rumah maupun warung makan lokal dan merupakan menu yang umum di warung pinggir jalan maupun meja makan santai di Kamboja.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Cha_Traop_Dot.jpg/960px-Cha_Traop_Dot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sodanie Chea","licence":"CC BY 2.0","leadFile":"Cha_Traop_Dot.jpg","views":478,"langs":["id"],"langNames":{"id":"Chha trob"},"sourceLanguage":"id"},{"title":"Fried spider","name":"Fried spider","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Fried_spider","prepSummary":"រពីងបំពង ឬ អាពីងបំពង គឺជាអាហារ ដ៏មានឱជារសឈ្ងុយឆ្ងាញ់ដែលមានប្រចាំតំបន់នៅ ប្រទេសកម្ពុជា ។ រពីងបំពង ជា​ស្តេច​អាហារ​សត្វល្អិត​ប្រចាំ​ទីប្រជុំជន​ស្គន់​ ជើងព្រៃ ខេត្តកំពង់ចាម សម្រាប់ភ្ញៀវទេសចរដែលឆ្លងកាត់ស្រុកនេះ។ នៅសម័យខ្មែរក្រហម អាពីង ជាអាហារ មួយ ដែលប្រជាជនខ្មែរតែងតែហូប នៅពេលដែលខ្វះខាតអាហារ ។ អស់​រយៈពេល​មិន​តិច​ជាង២០ឆ្នាំ​ហើយ​ទេ​ដែល​ប្រជាជន​រស់នៅ​តំបន់​នោះ​ជាច្រើន​នាក់​បាន​ក្លាយ​ខ្លួន​ជា​អាជីវករ​លក់​រពីង​បំពង​ជូន​អ្នកដំណើរ​នៅ​តាម​ដងផ្លូវ​នៅ​តាម​ចំណតរថយន្ត​ ​និង​ ​អាហារដ្ឋាន​នានា​នៅ​ទីនោះ​ជា​រៀងរាល់ថ្ងៃ​តាំងពី​ព្រលឹម​រហូតដល់​ព្រលប់។ ជនជាតិ​ចិន​យក​វា​ទៅ​ធ្វើ​ថ្នាំបុរាណ​ចិន​សម្រាប់​ជំនួយ​សុខភាព។ ខែធ្ន","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Skun_spiders_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"A. www.viajar24h.com","licence":"CC BY 2.0","leadFile":"Skun_spiders_closeup.jpg","views":28093,"langs":["ca","cs","de","es","fr","hi","id","it","ja","jv","km","ko","pl","ru","th","tl","uk","ur","uz","vi","zh"],"langNames":{"ca":"Aranyes fregides","cs":"Smažený pavouk","de":"Gebratene Spinne","es":"Araña frita","fr":"Araignée frite","hi":"तली हुई मकड़ियां","id":"Laba-laba goreng","it":"Ragni fritti","ja":"クモのフライ","jv":"Kemangga gorèng","km":"រពីងបំពង","ko":"거미 튀김","pl":"Smażony pająk","ru":"Жареные пауки","th":"แมงมุมทอด","tl":"Pritong gagamba","uk":"Смажені павуки","ur":"تلی ہوئی مکڑیاں","uz":"Qovurilgan oʻrgimchak","vi":"Nhện chiên","zh":"炸蜘蛛"},"sourceLanguage":"km"},{"title":"Kampot fish sauce","name":"Kampot fish sauce","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Kampot_fish_sauce","views":531},{"title":"Kampot pepper","name":"Kampot pepper","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Kampot_pepper","prepSummary":"Kampot pepper is grown, produced and sold in green, black, white and red varieties, all from the same plant. The climate of Kampot Province offers perfect conditions for growing pepper and the quartz content of the soil in the foothills of the Elephant Mountains helps to give Kampot pepper its unique terroir. The growing conditions are only one of several elements of importance to the production of Kampot pepper. Knowledge of pepper cultivation and production has been handed down from generation to generation in Kampot Province since at least the 13th century. Storage conditions are also of importance and different qualities of Kampot pepper are produced and sold.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Poivre_kampot01.jpg/960px-Poivre_kampot01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taguelmoust","licence":"CC BY-SA 3.0","leadFile":"Poivre_kampot01.jpg","views":18938,"langs":["cs","de","fr","km","lv","nl","ru","uk"],"langNames":{"cs":"Kampotský pepř","de":"Kampot-Pfeffer","fr":"Poivre de Kampot","km":"ម្រេចកំពត","lv":"Kampotas piparkrūms","nl":"Poivre de Kampot","ru":"Кампотский перец","uk":"Кампотський перець"}},{"title":"Kampot pepper crab","name":"Kampot pepper crab","country":"Cambodia","region":"Kampot","url":"https://en.wikipedia.org/wiki/Kampot_pepper_crab","ingredients":["Crab","garlic","palm sugar","spring onions","fish sauce","green Kampot peppercorns"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Kampot_pepper_crab.jpg/960px-Kampot_pepper_crab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Black Palm","licence":"CC BY-SA 3.0","leadFile":"Kampot_pepper_crab.jpg","views":1321,"langs":["th","vi"],"langNames":{"th":"กดาม-ชา-มเร็จ-คเจ็ย","vi":"Cua sốt tiêu Kampot"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kampot sea salt","name":"Kampot sea salt","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Kampot_sea_salt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Baskets_of_Kampot_sea_salt.jpg/960px-Baskets_of_Kampot_sea_salt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James Antrobus","licence":"CC BY 2.0","leadFile":"Baskets_of_Kampot_sea_salt.jpg","views":1227,"langs":["fa","vi"],"langNames":{"fa":"نمک دریایی کامپوت","vi":"Muối biển Kampot"}},{"title":"Kroeung","name":"Kroeung","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Kroeung","prepSummary":"El kroeung (គ្រឿង) es una pasta de hierbas que constituye el sabor base de muchos platos camboyanos, que a menudo se llaman con el sufijo kroeung. Las pastas de curry tailandesas tienen una forma y función similar. Hay muchos ingredientes que pueden añadirse a la pasta de hierbas, pero los ocho más comunes son la hierbalimón, la cáscara y hojas de combava, el galangal, la cúrcuma, la rizoma, el ajo, la chalota y la guindilla tailandesa seca. El kroeung tiene dos categorías principales: individual y real. La primera incluye platos únicos que pueden llevar ingredientes extra añadidos a la mezcla","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Red_Kroeung_Paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Trilinguist (talk)","licence":"CC BY-SA 3.0","leadFile":"Red_Kroeung_Paste.jpg","views":6728,"langs":["es","fi","fr","id","it","jv","ko","th","vi"],"langNames":{"es":"Kroeung","fi":"Kroeung","fr":"Kroeung","id":"Kroeung","it":"Kroeung","jv":"Kroéung","ko":"끄르엉","th":"เกรือง","vi":"Kroeung"},"sourceLanguage":"es"},{"title":"Mondulkiri wild honey","name":"Mondulkiri wild honey","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Mondulkiri_wild_honey","views":616,"langs":["fa"],"langNames":{"fa":"عسل وحشی موندولکیری"}},{"title":"Num ansom","name":"Num ansom","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Num_ansom","ingredients":["Glutinous rice","banana leaf"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Num_ansom_chrouk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"វ៉ង់ វណ្ណលីដា","licence":"CC BY-SA 3.0","leadFile":"Num_ansom_chrouk.jpg","views":3706,"langs":["km","vi"],"langNames":{"km":"នំអន្សមខ្មែរ","vi":"Num ansom"}},{"title":"Num kom","name":"Num kom","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Num_kom","ingredients":["glutinous rice flour","grated coconut","palm sugar","toasted sesame seeds"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/August_2nd_num_kom_Khmer_Cambodia_dessert_wrapped_chewy_rice_cake.jpg/960px-August_2nd_num_kom_Khmer_Cambodia_dessert_wrapped_chewy_rice_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MoonsMoon","licence":"CC BY 4.0","leadFile":"August_2nd_num_kom_Khmer_Cambodia_dessert_wrapped_chewy_rice_cake.jpg","views":723},{"title":"Num kreab","name":"Num kreab","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Num_kreab","ingredients":["Rice flour","palm sugar","lard"],"prepSummary":"The num kreab is made from various ingredients including rice, palm sugar, lard, and duck eggs or chicken eggs. The rice is rinsed and soaked in water, then drained and steamed. After that, it is mixed with palm sugar and pressed into small balls.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Nom_kreab_wrapped_up_for_sale.jpg/960px-Nom_kreab_wrapped_up_for_sale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willuconquer","licence":"CC0","leadFile":"Nom_kreab_wrapped_up_for_sale.jpg","views":1371,"langs":["id","km","ko"],"langNames":{"id":"Num kreab","km":"នំក្រៀប","ko":"놈 크리업"}},{"title":"Num pang","name":"Num pang","country":"Cambodia","region":"French fusion","url":"https://en.wikipedia.org/wiki/Num_pang","ingredients":["Baguette","mayonnaise","meat","vegetables","herbs"],"prepSummary":"Dalam hidangan Kamboja, num pang ( ; dari – \"roti\") adalah baget pendek dengan kulit tipis dan renyah serta tekstur lembut dan lapang. Roti ini sering dibelah memanjang dan diisi dengan bahan-bahan gurih seperti roti lapis kapal selam dan disajikan sebagai makanan, disebut sebagai num pang sach ( ; \"roti dengan daging\"). Hidangan ini mirip dengan khao jee pâté asal Laos dan bánh mì asal Vietnam.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Num_Pang_Cambodian_Sandwich_Pork_Belly%2C_grilled_corn%2C_pickles.jpg/960px-Num_Pang_Cambodian_Sandwich_Pork_Belly%2C_grilled_corn%2C_pickles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"amanderson2","licence":"CC BY 2.0","leadFile":"Num_Pang_Cambodian_Sandwich_Pork_Belly,_grilled_corn,_pickles.jpg","views":8389,"langs":["id","th"],"langNames":{"id":"Num pang","th":"นมปัง"},"sourceLanguage":"id"},{"title":"Prahok","name":"Prahok","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Prahok","ingredients":["fermented fish","salt"],"prepSummary":"There at least two production methods for prahok, differing primarily in the fish species used. The first method uses Cyprinidae, such as Rasbora and Thynnichthys, while the second method uses snakehead and other larger fish. Processing begins with the removal of the head, followed by trampling of the fish by foot to remove scales and press out entrails. The fish are then thoroughly washed and stirred until by hand to finish descaling, after which excess water is pressed out. The fish are then placed in baskets, the surface of which is covered with banana leaves and weighted with stones for approximately 24 hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Fried_Prahok_meal.jpg/960px-Fried_Prahok_meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paxse","licence":"CC BY-SA 3.0","leadFile":"Fried_Prahok_meal.jpg","views":15157,"langs":["cs","de","es","fi","fr","id","ja","jv","km","pt","th","vi"],"langNames":{"cs":"Prahok","de":"Prahok","es":"Prahok","fi":"Prahok","fr":"Prahok","id":"Prahok","ja":"プラホック","jv":"Prahok","km":"ប្រហុក","pt":"Prahok","th":"ปรอฮก","vi":"Mắm bò hóc"}},{"title":"Joannès Rivière","name":"Joannès Rivière","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Joann%C3%A8s_Rivi%C3%A8re","views":536,"notFood":"a person"},{"title":"Trakuon","name":"Trakuon","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Trakuon","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":46,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"km","notFood":"a taxon"},{"title":"Num banhchok samlor cari","name":"Num banhchok samlor cari","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Num_banhchok_samlor_cari","ingredients":["Rice","prahok"],"prepSummary":"Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water.","course":"Breakfast or sometimes lunch","views":595,"langs":["es","id","km","ml","th","vi"],"langNames":{"es":"Num banhchok","id":"Num banhchok","km":"នំបញ្ចុក","ml":"നം ബൻചോക്","th":"นมบัญเจาะ","vi":"Num banhchok"},"sourceLanguage":"km"},{"title":"Fish amok","name":"Fish amok","country":"Cambodia","region":"Cambodian curries","url":"https://en.wikipedia.org/wiki/Fish_amok","ingredients":["Goby fish","snakehead fish or catfish","yellow or green kroeung","coconut cream or coconut milk","eggs"],"prepSummary":"អាម៉ុកត្រី គឺជាមុខម្ហូបដែលគ្រួសារខ្មែរយើង និយមធ្វើសម្រាប់បរិភោគក្នុងគ្រួសារ ទទួលភ្ញៀវបន្តិចបន្តួច ឬក្នុងពិធីបុណ្យផ្សេងៗ។","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Fish_Amok_with_Rice.jpg/960px-Fish_Amok_with_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sharonang","licence":"CC0","leadFile":"Fish_Amok_with_Rice.jpg","views":25996,"langs":["de","es","fi","id","km","ko","th","vi"],"langNames":{"de":"Amok Trei","es":"Amok de pescado","fi":"Amok trei","id":"Amok trei","km":"អាម៉ុកត្រី","ko":"아목 뜨러이","th":"อาม็อกเตร็ย","vi":"Cá hấp amok"},"sourceLanguage":"km"},{"title":"Saraman curry","name":"Saraman curry","country":"Cambodia","region":"Cambodian curries","url":"https://en.wikipedia.org/wiki/Saraman_curry","ingredients":["Beef","coconut milk","cloves","star anise","cumin seeds","coriander seeds","roots","cinnamon"],"prepSummary":"Kari Saraman (bahasa Khmer: ការីសារ៉ាម៉ាន់, kari saraman), atau disingkat saraman (សារ៉ាម៉ាន់), merupakan hidangan kari daging sapi berbahan dasar santan yang memiliki peran penting dalam masakan kerajaan Kamboja. Hidangan ini diyakini berakar dari tradisi kuliner komunitas Muslim di Kamboja.","views":4062,"langs":["id","th"],"langNames":{"id":"Kari Saraman","th":"การีซารามาน"},"sourceLanguage":"id"},{"title":"Bor bor thnaut","name":"Bor bor thnaut","country":"Cambodia","region":"Cambodian","url":"https://en.wikipedia.org/wiki/Bor_bor_thnaut","ingredients":["glutinous rice","toddy palm seeds","coconut milk/coconut cream","sugar","salt","palm fruit juice"],"prepSummary":"Rinsed and soaked sticky rice is boiled in coconut milk with sugar and salt before adding peeled and sliced toddy palm seeds and bringing the mixture to a boil. It is served with coconut cream or coconut milk on top.","course":"dessert","views":324,"langs":["id"],"langNames":{"id":"Bor bor thnaut"}},{"title":"Cha huoy teuk","name":"Cha huoy teuk","country":"Cambodia","region":"Cambodian","url":"https://en.wikipedia.org/wiki/Cha_huoy_teuk","ingredients":["Jell-O or agar","coconut cream/coconut milk","palm sugar","mung beans","taro","tapioca","pumpkin","jackfruit"],"prepSummary":"Cha huoy teuk adalah hidangan penutup dari jeli asal Kamboja yang trbuat dari Jell-O atau agar, terkadang diresapi dengan pandan atau melati. Hidangan ini disajikan dingin dengan krim kelapa/santan, gula aren sirup, kacang hijau, talas, sago, tetesan tapioka berwarna, atau es batu yang dihancurkan.","course":"chilled","views":534,"langs":["id"],"langNames":{"id":"Cha huoy teuk"},"sourceLanguage":"id"},{"title":"Chek ktis","name":"Chek ktis","country":"Cambodia","region":"Cambodian","url":"https://en.wikipedia.org/wiki/Chek_ktis","ingredients":["banana","coconut milk","tapioca pearls","sugar","sesame seeds"],"prepSummary":"Tapioca pearls are rinsed and simmered in water until transparent and soft before adding sugar, salt, coconut milk, and bananas that have been cut lengthwise in half or sliced at an angle of about one-third of an inch.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Chek_ktis.jpg/960px-Chek_ktis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marie","licence":"CC BY-SA 2.0","leadFile":"Chek_ktis.jpg","views":815,"langs":["id"],"langNames":{"id":"Chek ktis"}},{"title":"Num akor","name":"Num akor","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Num_akor","ingredients":["fermented rice flour","palm sugar","yeast","water","coconut cream or grated coconut"],"prepSummary":"The batter consists of rice flour, palm sugar, and water, left to ferment overnight before being steamed in small molds. They are served with coconut cream or grated coconut. In modern versions pandan leaf juice is sometimes added to the batter.","course":"dessert/snack","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Cambodian_dessert_Khmer_palm_sugar_cakes_nom_akor_tnout_steamed_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"MoonsMoon","licence":"CC BY 4.0","leadFile":"Cambodian_dessert_Khmer_palm_sugar_cakes_nom_akor_tnout_steamed_(cropped).jpg","views":913},{"title":"Num plae ai","name":"Num plae ai","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Num_plae_ai","ingredients":["glutinous rice flour","palm sugar","grated coconut"],"prepSummary":"The exterior of num plae ai is prepared by combining glutinous rice flour with salt and warm water, then kneading the mixture into a dough. The dough is shaped into small discs, each with a piece of palm sugar in the middle of it, which is then wrapped into the dough disc, sealed, and rolled into a ball. These balls are boiled in water, cooled, and finally garnished with grated coconut before serving. A garnish of dry roasted, lightly pounded sesame seeds mixed with grated coconut is also common.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ed/Num_Plae_Ai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hyzuko","licence":"CC BY-SA 4.0","leadFile":"Num_Plae_Ai.jpg","views":1507},{"title":"Vawee","name":"Vawee","country":"Portugal","region":"Cambodian","url":"https://en.wikipedia.org/wiki/Vawee","ingredients":["Egg yolks","sugar syrup"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Fios_de_ovos.jpg/960px-Fios_de_ovos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LipeFontoura","licence":"Public domain","leadFile":"Fios_de_ovos.jpg","views":368,"langs":["ca","de","es","fa","fr","id","ja","jv","ml","ms","pt","ru","uk"],"langNames":{"ca":"Ou filat","de":"Fios de ovos","es":"Huevo hilado","fa":"موی فرشته","fr":"Fios de ovos","id":"Fios de ovos","ja":"フィオス・デ・オヴォス","jv":"Endhog mi","ml":"മുട്ടമാല","ms":"Jala mas","pt":"Fios de ovos","ru":"Фиуш-де-овуш","uk":"Фой тонг"}},{"title":"Aluek trei ngeat","name":"Aluek trei ngeat","country":"Cambodia","region":"Cambodian salads","url":"https://en.wikipedia.org/wiki/Aluek_trei_ngeat","ingredients":["watermelon","dried fish"],"prepSummary":"Cured and sun dried snakehead or cod pan fried or grilled on a charcoal stove is lightly pounded in a pestle or with the handle of a knife or spoon or roughly chopped. It is then combined with cubes of peeled and deseeded watermelon, finely chopped scallions, coarsely chopped coriander leaves, ripe mango and seasoned with lime juice.","views":289,"langs":["id"],"langNames":{"id":"Aluek trei ngeat"}},{"title":"Nhoam svay","name":"Nhoam svay","country":"Cambodia","region":"Cambodian salads","url":"https://en.wikipedia.org/wiki/Nhoam_svay","ingredients":["unripe mango","vegetables","dried smoked fish","dried shrimp","fresh herbs","fish sauce","lime juice","garlic"],"prepSummary":"Shortly before serving, unripe mango that has been peeled and grated, julienned is mixed in a bowl with various thinly sliced vegetables, such as tomatoes, onions, red bell peppers, shallots and garlic, pounded, skinned, deboned and flaked smoked fish or lightly fried fish or finely sliced boiled pork belly, dried shrimp that has been briefly soaked in warm water, various thinly sliced fresh herbs, such as Asian basil, mint, laksa leaves, and coriander, as well as a dressing made out of lime juice, fish sauce and palm sugar or brown sugar.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Green_Mango_Salad_%2815968774099%29.jpg/960px-Green_Mango_Salad_%2815968774099%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"yashima from Karlsruhe, Germany","licence":"CC BY-SA 2.0","leadFile":"Green_Mango_Salad_(15968774099).jpg","views":783},{"title":"Pleah sach ko","name":"Pleah sach ko","country":"Cambodia","region":"Cambodian salads","url":"https://en.wikipedia.org/wiki/Pleah_sach_ko","ingredients":["Cured beef","lime juice prahok","shallots","bean sprouts","mint","Asian basil","fish sauce","roasted peanuts"],"course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Pleah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Goomba King (en:User:Trilinguist)","licence":"CC BY-SA 3.0","leadFile":"Pleah.jpg","views":1086,"langs":["ko","th"],"langNames":{"ko":"플리어 삿 꼬","th":"ภเลียะฮ์ซัจโก"}},{"title":"Num banhchok","name":"Num banhchok","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Num_banhchok","ingredients":["Rice","prahok"],"prepSummary":"Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water.","course":"Breakfast or sometimes lunch","views":13234},{"title":"Samlar kako","name":"Samlar kako","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Samlar_kako","ingredients":["green kroeung","prahok","roasted ground rice","catfish","pork or chicken","vegetables","fruits","herbs"],"course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Samlor_Korko_Khmer_at_Peace_Cafe.jpg/960px-Samlor_Korko_Khmer_at_Peace_Cafe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0","leadFile":"Samlor_Korko_Khmer_at_Peace_Cafe.jpg","views":5299,"langs":["ko","vi"],"langNames":{"ko":"삼로 까꼬","vi":"Samlar kako"}},{"title":"Samlor machu","name":"Samlor machu","country":"Cambodia","region":"Cambodian soups","url":"https://en.wikipedia.org/wiki/Samlor_machu","ingredients":["Tamarind","prahok","vegetables","fruits","herbs"],"prepSummary":"សម្លម្ជូរ គឺជា​ពាក្យខ្មែរសំដៅទៅលើមុខម្ហូបខ្មែរមួយប្រភេទដែលប្រជាជននិយមចូលចិត្តជាសម្លប្រពៃណីមួយរបស់ខ្មែរសម្រាប់​ប្រភេទសម្លមានឱជារស​ជូរ ។ រសជាតិ​ជូរ​របស់សម្លបាន​មក​ពី​ការ​ប្រើអម្ពិល សម្លម្ជូរខ្មែរមានច្រើនប្រភេទដូចជា៖ * * * * ។","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Samlor_machu_kroeung_served_at_Neary_Khmer%2C_2018-01-02.jpg/960px-Samlor_machu_kroeung_served_at_Neary_Khmer%2C_2018-01-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saphabodi","licence":"CC0","leadFile":"Samlor_machu_kroeung_served_at_Neary_Khmer,_2018-01-02.jpg","views":4851,"langs":["ja","km","ko","th","vi"],"langNames":{"ja":"ソムロームチュー","km":"សម្លម្ជូរ","ko":"삼로 마쭈","th":"ซ็อมลอ-มจูร์","vi":"Canh chua Campuchia"},"sourceLanguage":"km"},{"title":"Samlor machu ktis","name":"Samlor machu ktis","country":"Cambodia","region":"Cambodian soups","url":"https://en.wikipedia.org/wiki/Samlor_machu_ktis","ingredients":["tamarind juice","coconut milk","kroeung","prahok and/or fish sauce","pineapple","meat","vegetables","fresh herbs"],"prepSummary":"Meat is pan-fried. Fried whole pea or Thai eggplants are cut into matchstick pieces. Cubes of pineapple are stir-fried in palm sugar and coconut milk, then simmered in water or stock and seasoned with tamarind juice.","views":849},{"title":"Samlor prahal","name":"Samlor prahal","country":"Cambodia","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Samlor_prahal","ingredients":["chicken or fish stock","lemongrass or green kroeung","freshwater fish (bream","pike or brown trout)","vegetables (taro","winter melon","pumpkin","luffa)"],"prepSummary":"The base of the soup is made with chicken or fish stock and lemongrass or green kroeung. It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms, and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus, coriander or hot mint). The soup is made with kroeung in the mountain and coastal regions, while in the regions near rivers a clear version of the soup with less lemongrass is more common.","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Num_Banh_Chok.jpg/960px-Num_Banh_Chok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomas Wanhoff from Siem Reap, Cambodia","licence":"CC BY-SA 2.0","leadFile":"Num_Banh_Chok.jpg","views":857},{"title":"Angkor Beer","name":"Angkor Beer","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Angkor_Beer","leadFile":"Logo_of_Angkor_Beer.jpg","views":6782,"langs":["id","km","nb","nl","vi"],"langNames":{"id":"Bir Angkor","km":"ស្រាបៀរ អង្គរ","nl":"Angkor Beer","nb":"Angkor (øl)","vi":"Bia Angkor"}},{"title":"Sra peang","name":"Sra peang","country":"Cambodia","region":"Cambodian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Sra_peang","photo":"https://upload.wikimedia.org/wikipedia/commons/6/68/Cambodian_clay_fermentation_vessel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Turaids","licence":"CC BY-SA 4.0","leadFile":"Cambodian_clay_fermentation_vessel.jpg","views":1410,"langs":["fa"],"langNames":{"fa":"سرا پیانگ"}},{"title":"Cambrew Brewery","name":"Cambrew Brewery","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Cambrew_Brewery","photo":"https://upload.wikimedia.org/wikipedia/commons/3/37/Cambrew_Ltd.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Cambrew_Ltd.png","views":4314,"langs":["nl"],"langNames":{"nl":"Brouwerij Cambrew"}},{"title":"Khmer Beverages","name":"Khmer Beverages","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Khmer_Beverages","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Cambodia_Lager.jpg/960px-Cambodia_Lager.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dan arndt","licence":"CC0","leadFile":"Cambodia_Lager.jpg","views":3290,"notFood":"a company"},{"title":"Kingdom Breweries","name":"Kingdom Breweries","country":"Cambodia","url":"https://en.wikipedia.org/wiki/Kingdom_Breweries","leadFile":"Kingdom_Breweries_Logo.png","views":1145,"notFood":"a business"},{"title":"Iranian cuisine","name":"Iranian cuisine","country":"Iran","region":"Middle Eastern","url":"https://en.wikipedia.org/wiki/Iranian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Kebab_Bakhtyari.jpg/960px-Kebab_Bakhtyari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taylor and Kevin","licence":"CC BY 2.0","leadFile":"Kebab_Bakhtyari.jpg","views":100922,"langs":["ar","az","bg","bn","ca","cs","de","el","es","eu","fa","fi","fr","he","hy","id","it","ja","jv","ka","ko","ku","mr","ms","nl","pa","pt","ro","ru","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"مطبخ إيراني","az":"İran mətbəxi","bg":"Иранска кухня","bn":"ইরানি রন্ধনশৈলী","ca":"Gastronomia de l'Iran","cs":"Íránská kuchyně","de":"Persische Küche","el":"Ιρανική κουζίνα","es":"Gastronomía de Irán","eu":"Irandar gastronomia","fa":"آشپزی ایرانی","fi":"Iranilainen keittiö","fr":"Cuisine iranienne","he":"המטבח הפרסי","hy":"Իրանական խոհանոց","id":"Hidangan Iran","it":"Cucina iraniana","ja":"イラン料理","jv":"Olahan Iran","ka":"ირანული სამზარეულო","ko":"이란 요리","ku":"Pêjgeha Îranê","mr":"इराणी खाद्यसंस्कृती","ms":"Masakan Iran","nl":"Perzische keuken","pa":"ਈਰਾਨੀ ਪਕਵਾਨ","pt":"Culinária do Irã","ro":"Bucătăria iraniană","ru":"Иранская кухня","sr":"Иранска кухиња","sv":"Iranska köket","th":"อาหารอิหร่าน","tl":"Lutuing Irani","tr":"İran mutfağı","uk":"Іранська кухня","uz":"Eron oshxonasi","vi":"Ẩm thực Iran","zh":"伊朗菜"}},{"title":"Advieh","name":"Advieh","country":"Iran","region":"Iraqi","url":"https://en.wikipedia.org/wiki/Advieh","prepSummary":"El advieh o adwiya (persa ادویه) es una mezcla de especias empleada en la gastronomía de Irán. Se usa en platos de arroz, así como en recetas de pollo y judías. Aunque su composición exacta cambia del golfo Pérsico al mar Caspio, son ingredientes comunes el cardamomo, el clavo, la canela, los pétalos o capullos de rosa, el comino y el jengibre. También puede incluir golpar, azafrán, nuez moscada, pimienta negra, macis, cilantro o sésamo. Hay dos variedades básicas de advieh: * Advieh-e polow, empleada en platos de arroz (suele espolvorearse sobre ésta tras su cocción) * Advieh-e Joresht, usada","views":6140,"langs":["ar","de","es","fr","hu","it","ru","tl","tr","uk","uz","zh"],"langNames":{"ar":"أدوية (بهارات)","de":"Advieh","es":"Advié","fr":"Advieh","hu":"Edvije","it":"Advieh","ru":"Адвьех","tl":"Adviyeh","tr":"Edviye","uk":"Адв'єх","uz":"Adviyeh","zh":"伊朗香料"},"sourceLanguage":"es"},{"title":"Ajîl-e Moshkel-goshâ","name":"Ajîl-e Moshkel-goshâ","country":"Iran","url":"https://en.wikipedia.org/wiki/Aj%C3%AEl-e_Moshkel-gosh%C3%A2","views":727,"langs":["el","fa"],"langNames":{"el":"Ατζίλ-ε Μοσκέλ-γκοσά","fa":"آجیل مشکل‌گشا"}},{"title":"Albaloo polo","name":"Albaloo polo","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Albaloo_polo","ingredients":["several spices such as saffron","advieh","others for flavoring."],"prepSummary":"آلبالوپلو یکی از انواع پلوها در آشپزی ایرانی است. این غذا بیشتر در مجالس مهمانی و جشن تهیه می‌شود ولی درست کردن آن از اغلب غذاهای مجلسی ساده‌تر است.","course":"Main dish","views":4901,"langs":["el","es","fa","jv"],"langNames":{"el":"Αλμπαλού πόλο","es":"Albaloo polo","fa":"آلبالوپلو","jv":"Albaloo polo"},"sourceLanguage":"fa","province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Assyrian cuisine","name":"Assyrian cuisine","country":"Iran","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Assyrian_cuisine","prepSummary":"La Gastronomía de Asiria es muy similar a otras cocinas de Oriente Medio y caucásicas, como la cocina griega, la cocina libanesa, la cocina turca, la cocina israelí y la cocina armenia, y la mayoría de los platos son similares a las cocinas de la zona en la que viven y se originan los asirios. El arroz se sirve generalmente con cada comida acompañada de un guiso que se vierte sobre el arroz. El té se consume generalmente en todo momento del día con o sin comidas, solo o como una bebida social. El queso, las galletas saladas, los bizcochos, los baklawa u otros bocadillos a menudo se sirven junt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Assyrian_cuisine.jpg/960px-Assyrian_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chaldean (talk) (Uploads)","licence":"CC BY-SA 3.0","leadFile":"Assyrian_cuisine.jpg","views":12087,"langs":["ar","el","es","id","jv","ku","nl","pt"],"langNames":{"ar":"مطبخ آشوري/سرياني/كلداني","el":"Ασσυριακή κουζίνα","es":"Gastronomía de Asiria","id":"Hidangan Asiria","jv":"Olahan Assyria","ku":"Pêjgeha asûrî","nl":"Aramese keuken","pt":"Culinária assíria"},"sourceLanguage":"es"},{"title":"Azizam (restaurant)","name":"Azizam (restaurant)","country":"United States","url":"https://en.wikipedia.org/wiki/Azizam_(restaurant)","views":1126,"notFood":"a restaurant"},{"title":"Baghali polo","name":"Baghali polo","country":"Iran","url":"https://en.wikipedia.org/wiki/Baghali_polo","ingredients":["rice","broad beans","dill"],"prepSummary":"باقلاپلو یا در بیان روزانه باقالی‌پلو، یکی از انواع پلوها در آشپزی ایرانی است که معمولاً در جشن‌ها و مهمانی‌ها از آن استفاده می‌شود و البته در مهمانی آن را با گوشت یا مرغ بر سر سفره می‌آورند و به آن «باقالی‌پلو با گوشت» یا باقالی پلو با مرغ می‌گویند؛ باقالی‌پلو با گوشت بهتر است که با گوشت گوساله همراه باشد تا تکه‌های گوشت شکل خود را ازدست ندهند، اما با مرغ یا گوشت گوسفندی یا بره نیز آن را میل می‌کنند. شِوید باقالی، باقالی پلو نیست. این غذا با مشخصاتی که تهیه می‌شود، مُختص کشور ایران است.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Baghala_polo.jpg/960px-Baghala_polo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مانفی","licence":"CC BY-SA 4.0","leadFile":"Baghala_polo.jpg","views":10641,"langs":["az","fa","it","tr","uz"],"langNames":{"az":"Paxla plov","fa":"باقلاپلو","it":"Baghali polo","tr":"Bakla pilavı","uz":"Baghali palov"},"sourceLanguage":"fa"},{"title":"Baked beans","name":"Baked beans","country":"Iran","region":"Australian","url":"https://en.wikipedia.org/wiki/Baked_beans","ingredients":["White common beans (usually navy beans)"],"prepSummary":"While many recipes are commonly stewed, traditionally dried beans were soaked overnight, simmered until tender (parboiled), and then slow-baked in a ceramic or cast-iron beanpot. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, casserole dish or Dutch oven.","course":"Heated or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Baked_beans_in_tomato_sauce.jpg/960px-Baked_beans_in_tomato_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mk2010","licence":"CC BY-SA 3.0","leadFile":"Baked_beans_in_tomato_sauce.jpg","views":183742,"langs":["ar","bg","cy","de","es","fa","fr","id","it","ja","jv","ko","nb","sr","tr","uk","vi","zh"],"langNames":{"ar":"فاصولياء مخبوزة","bg":"Печен боб","cy":"Ffa pob","de":"Baked Beans","es":"Baked beans","fa":"لوبیا پخته","fr":"Baked beans","id":"Kacang panggang","it":"Baked beans","ja":"ベイクドビーンズ","jv":"Kacang panggang","ko":"베이크드 빈즈","nb":"Brune bønner","sr":"Печени пасуљ","tr":"Fırın fasulyesi","uk":"Запечена квасоля","vi":"Đậu nướng","zh":"焗豆"}},{"title":"Baklava","name":"Baklava","country":"Iran","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Baklava","ingredients":["Filo pastry","nuts","syrup"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Baklava%281%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sakaman","licence":"CC BY-SA 4.0","leadFile":"Baklava(1).png","views":615422,"langs":["ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","ko","ku","lv","mn","nb","nl","pa","pl","pt","ro","ru","sl","sr","sv","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"بقلاوة","az":"Paxlava","bg":"Баклава","bn":"বাক্‌লাভা","ca":"Baklava","cs":"Baklava","cy":"Baclafa","da":"Baklava","de":"Baklava","el":"Μπακλαβάς","es":"Baklava","et":"Baklava","eu":"Baklava","fa":"باقلوا","fi":"Baklava","fr":"Baklava","gl":"Baclava","ha":"Baklava","he":"בקלווה","hi":"बकलावा","hr":"Baklava","hu":"Baklava","hy":"Փախլավա","id":"Baklava","it":"Baklava","ja":"バクラヴァ","jv":"Baklava","ka":"ფახლავა","kk":"Пахлава","ko":"바클라바","ku":"Peqlewe","lv":"Baklava","mn":"Бахлава","nl":"Baklava","nb":"Baklava","pa":"ਬਕਲਾਵਾ","pl":"Baklawa","pt":"Baclava","ro":"Baclava","ru":"Пахлава","sl":"Baklava","sr":"Баклава","sv":"Baklava","th":"บาคลาวา","tr":"Baklava","uk":"Пахлава","ur":"بقلاوہ","uz":"Paxlava","vi":"Baklava","zh":"巴克拉瓦"},"sourceLanguage":"fa"},{"title":"Balaleet","name":"Balaleet","country":"Iran","region":"Persian Gulf","url":"https://en.wikipedia.org/wiki/Balaleet","ingredients":["vermicelli","cardamom","rose water","saffron"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Homemade_Balaleet%2C_2023.jpg/960px-Homemade_Balaleet%2C_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohamed Toorani","licence":"CC BY-SA 4.0","leadFile":"Homemade_Balaleet,_2023.jpg","views":13789,"langs":["ar","bn","el","he","hi"],"langNames":{"ar":"بلاليط","bn":"বালালিট","el":"Μπαλαλίτ","he":"באלליט","hi":"बलालीत"}},{"title":"Baloch cuisine","name":"Baloch cuisine","country":"Iran","region":"Balochi","url":"https://en.wikipedia.org/wiki/Baloch_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Balochi_Namkeen_Roast.JPG/960px-Balochi_Namkeen_Roast.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Balochi_Namkeen_Roast.JPG","views":1724},{"title":"Beji (cookie)","name":"Beji (cookie)","country":"Iran","region":"Kermanshah Province","url":"https://en.wikipedia.org/wiki/Beji_(cookie)","ingredients":["Flour، Oil"],"prepSummary":"Beji is made from wheat flour, sugar, oil, eggs, milk, cumin, fennel and turmeric. All ingredients are mixed together and fried in oil and garnished with sugar.","views":553,"notFood":"a disambiguation page","city":"Kermanshah","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bolo (bread)","name":"Bolo (bread)","country":"Iran","region":"Mizrahi Jewish","url":"https://en.wikipedia.org/wiki/Bolo_(bread)","views":1761},{"title":"Bonab kababi","name":"Bonab kababi","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Bonab_kababi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Koofteh_Tabrizi_and_Bonab_Kababi.jpg/960px-Koofteh_Tabrizi_and_Bonab_Kababi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vathlu","licence":"CC BY-SA 3.0","leadFile":"Koofteh_Tabrizi_and_Bonab_Kababi.jpg","views":1596},{"title":"Caspian cuisine","name":"Caspian cuisine","country":"Iran","url":"https://en.wikipedia.org/wiki/Caspian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8e/Shomal-Iran.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nima Farid","licence":"CC0","leadFile":"Shomal-Iran.png","views":3293},{"title":"Caviar","name":"Caviar","country":"Iran","region":"Black Sea region","url":"https://en.wikipedia.org/wiki/Caviar","prepSummary":"Preparation follows a sequence that has not significantly changed over the last century. First, the ovaries are removed from a sedated female sturgeon and passed through a sieve to remove the membrane. Freed roes are rinsed to wash away impurities. Roes are now ready to become caviar by adding a precise amount of salt for taste and preservation. The fresh product is tasted and graded according to quality.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Caviar_spoons.jpg/960px-Caviar_spoons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"THOR","licence":"CC BY 2.0","leadFile":"Caviar_spoons.jpg","views":379950,"langs":["af","ar","az","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","it","ja","jv","kk","ko","lt","lv","mg","ml","ms","my","nb","nl","pl","pt","ro","ru","sk","sl","sr","sv","th","tr","uk"],"langNames":{"af":"Kaviaar","ar":"كافيار","az":"Kürü","bg":"Черен хайвер","bn":"ক্যাভিয়ার","ca":"Caviar","cs":"Kaviár","da":"Kaviar","de":"Kaviar","el":"Χαβιάρι","es":"Caviar","et":"Kaaviar","eu":"Kabiar","fa":"خاویار","fi":"Kaviaari","fr":"Caviar","ga":"Caibheár","gl":"Caviar","he":"קוויאר","hi":"मछली के अंडे","hr":"Kavijar","hu":"Kaviár (gasztronómia)","hy":"Ձկնկիթ","id":"Kaviar","it":"Caviale","ja":"キャビア","jv":"Kaviar","kk":"Қара уылдырық","ko":"캐비아","lt":"Ikrai (maistas)","lv":"Kaviārs","mg":"Kaviara","ml":"കവിയാർ","ms":"Kaviar","my":"ကာဗီယာ","nl":"Kaviaar","nb":"Kaviar","pl":"Kawior","pt":"Caviar","ro":"Caviar","ru":"Чёрная икра","sk":"Kaviár","sl":"Kaviar","sr":"Кавијар","sv":"Kaviar","th":"คาเวียร์","tr":"Havyar","uk":"Ікра (кулінарія)"},"originClaims":["Iran","Russia"]},{"title":"Chekdirme","name":"Chekdirme","country":"Iran","region":"Turkmen","url":"https://en.wikipedia.org/wiki/Chekdirme","views":680},{"title":"Chelow kabab","name":"Chelow kabab","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Chelow_kabab","ingredients":["Chelow","kebab"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Kebab_Bakhtyari.jpg/960px-Kebab_Bakhtyari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taylor and Kevin","licence":"CC BY 2.0","leadFile":"Kebab_Bakhtyari.jpg","views":28816,"city":"Golpāyegān","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chighitma","name":"Chighitma","country":"Iran","url":"https://en.wikipedia.org/wiki/Chighitma","views":141},{"title":"Coffee in Iran","name":"Coffee in Iran","country":"Iran","url":"https://en.wikipedia.org/wiki/Coffee_in_Iran","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/2008_museum_garden_cafe_Tehran_2789830499.jpg/960px-2008_museum_garden_cafe_Tehran_2789830499.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ninara from Helsinki, Finland","licence":"CC BY-SA 2.0","leadFile":"2008_museum_garden_cafe_Tehran_2789830499.jpg","views":723},{"title":"Cutlet","name":"Cutlet","country":"Iran","region":"World","url":"https://en.wikipedia.org/wiki/Cutlet","views":63366},{"title":"Delal sauce","name":"Delal sauce","country":"Iran","url":"https://en.wikipedia.org/wiki/Delal_sauce","views":1761},{"title":"Dill","name":"Dill","country":"Iran","region":"Iraqi","url":"https://en.wikipedia.org/wiki/Dill","prepSummary":"شِوید (به فارسی افغانستان: شِبِد یا شِبِت، نام علمی: Anethum graveolens dhi) گیاهی است یکساله یا دوساله که گاهی بلندی آن به یک متر نیز می‌رسد. ریشه آن راست و مخروطی‌شکل و سفید است. این گیاه، بومی جنوب غربی آسیا و آسیای میانه‌ است و امروزه در بیشتر نقاط گیتی از جمله جنوب اروپا، ایران، مصر، آمریکا و چین پرورانده می‌شود. میوه شوید، بیضی‌شکل، مسطح و به درازای چهار میلی‌متر و پهنای سه میلی‌متر است. رنگ آن قهوه‌ای روشن و در سطح آن، برجستگی‌هایی به رنگ زرد و در کناره‌های آن، لبه بال مانندی به رنگ زرد روشن دیده می‌شود.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Illustration_Anethum_graveolens_clean.jpg/960px-Illustration_Anethum_graveolens_clean.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Illustration_Anethum_graveolens0.jpg: Prof. Dr. Otto Wilhelm Thomé derivative work: Aroche (talk)","licence":"Public domain","leadFile":"Illustration_Anethum_graveolens_clean.jpg","views":197634,"langs":["af","am","ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","kn","ko","lt","lv","mg","ml","mr","ms","my","nb","nl","pa","pl","pt","ro","ru","si","sk","sl","sr","sv","sw","ta","te","tg","th","tr","uk","ur","vi","zh"],"langNames":{"af":"Dille","am":"እንስላል","ar":"شبت","az":"İyli şüyüd","bg":"Копър","ca":"Anet","cs":"Kopr vonný","cy":"Llysiau'r gwewyr","da":"Dild","de":"Dill (Pflanze)","el":"Άνηθος","es":"Anethum graveolens","et":"Aedtill","eu":"Ezamihilu","fa":"شوید","fi":"Tilli","fr":"Aneth","ga":"Lus mín","gl":"Aneto","he":"שבת ריחני","hi":"सोआ","hr":"Kopar (biljna vrsta)","hu":"Kapor (növényfaj)","hy":"Սամիթ","id":"Adas sowa","is":"Dill","it":"Anethum graveolens","ja":"イノンド","jv":"Dill","ka":"კამა","kk":"Аскөк","kn":"ಸಬ್ಬಸಿಗೆ","ko":"딜","lt":"Krapas","lv":"Dilles","mg":"Aneta","ml":"ചതകുപ്പ","mr":"शेपू","ms":"Adas cina","my":"စမြိတ်ပင်","nl":"Dille","nb":"Dill","pa":"ਸੋਏ","pl":"Koper ogrodowy","pt":"Endro","ro":"Mărar","ru":"Укроп","si":"Anethum graveolens","sk":"Kôpor voňavý","sl":"Navadni koper","sr":"Мирођија","sv":"Dill","sw":"Bizari","ta":"சதகுப்பி","te":"శత పుష్పం","tg":"Шибит","th":"ผักชีลาว","tr":"Dereotu","uk":"Кріп","ur":"شبت","vi":"Thì là","zh":"蒔蘿"},"sourceLanguage":"fa","notFood":"a taxon"},{"title":"Dolma","name":"Dolma","country":"Armenia","region":"Eastern Mediterranean","url":"https://en.wikipedia.org/wiki/Dolma","ingredients":["Minced meat","rice"],"prepSummary":"A common filling for any stuffed vegetable is a mixture of minced meat, rice, chopped onion and parsley, as well as chopped tomatoes, seasoned with salt and pepper. Raisins, chopped walnuts, and pine nuts are sometimes added to the mixture.","course":"Appetizer or main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Speca_te_mbushura_me_mish.JPG/960px-Speca_te_mbushura_me_mish.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Violetamyftari","licence":"CC BY-SA 3.0","leadFile":"Speca_te_mbushura_me_mish.JPG","views":205693},{"title":"Domsiah","name":"Domsiah","country":"Iran","url":"https://en.wikipedia.org/wiki/Domsiah","views":1919},{"title":"Dried lime","name":"Dried lime","country":"Iraq","region":"Oman","url":"https://en.wikipedia.org/wiki/Dried_lime","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Loomi_at_market_in_Bahrain.JPG/960px-Loomi_at_market_in_Bahrain.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Theinfo","licence":"CC BY 3.0","leadFile":"Loomi_at_market_in_Bahrain.JPG","views":35617,"originClaims":["Iraq","Iran"]},{"title":"Germinated wheat","name":"Germinated wheat","country":"Iran","url":"https://en.wikipedia.org/wiki/Germinated_wheat","photo":"https://upload.wikimedia.org/wikipedia/commons/9/94/Growing-sprouts_%282%29.PNG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tazer","licence":"CC BY-SA 3.0","leadFile":"Growing-sprouts_(2).PNG","views":3731},{"title":"Ghandi Bread","name":"Ghandi Bread","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/Ghandi_Bread","views":601},{"title":"Heracleum persicum","name":"Heracleum persicum","country":"Iran","url":"https://en.wikipedia.org/wiki/Heracleum_persicum","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Persian_Hogweed_%28Troms%C3%B8palme%29_%28Heracleum_persicum%29_-_And%C3%B8y%2C_Norway_2023-07-10.jpg/960px-Persian_Hogweed_%28Troms%C3%B8palme%29_%28Heracleum_persicum%29_-_And%C3%B8y%2C_Norway_2023-07-10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ryan Hodnett","licence":"CC BY-SA 4.0","leadFile":"Persian_Hogweed_(Tromsøpalme)_(Heracleum_persicum)_-_Andøy,_Norway_2023-07-10.jpg","views":14705,"notFood":"a taxon"},{"title":"Iranian pizza","name":"Iranian pizza","country":"Iran","url":"https://en.wikipedia.org/wiki/Iranian_pizza","ingredients":["Pizza dough","cheese","tomato sauce","Persian spices"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Makhsoos_%28Special%29_Pizza.jpg/960px-Makhsoos_%28Special%29_Pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Namita76","licence":"CC BY-SA 4.0","leadFile":"Makhsoos_(Special)_Pizza.jpg","views":9660},{"title":"Isfahan beryan","name":"Isfahan beryan","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Isfahan_beryan","ingredients":["shoulder","rack of lamb","mutton","tail fat","sheep lungs","sangak","onions cinnamon","brewed saffron"],"course":"Lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Iranianbyryani2.jpg/960px-Iranianbyryani2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"پوویا","licence":"CC BY-SA 3.0","leadFile":"Iranianbyryani2.jpg","views":1602,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Jujeh kabab","name":"Jujeh kabab","country":"Iran","url":"https://en.wikipedia.org/wiki/Jujeh_kabab","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Isfahan_1220532_nevit.jpg/960px-Isfahan_1220532_nevit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nevit Dilmen (talk)","licence":"CC BY-SA 3.0","leadFile":"Isfahan_1220532_nevit.jpg","views":16001},{"title":"Jujube","name":"Jujube","country":"Iran","url":"https://en.wikipedia.org/wiki/Jujube","prepSummary":"عُنّاب یا تبرخون درختچه‌ای است متوسط از تیرهٔ سنجدیان که ارتفاع آن تا ۱۰ متر نیز می‌رسد. عناب بومی مناطق گرمسیر و خشک بوده و برگهای کوچک سبزرنگ، بدون کرک و تخم‌مرغی شکل آن در زمستان می‌ریزد. میوهٔ عُنّاب که دارای خواص دارویی بسیار زیادی می‌باشد در ابتدا سبز و گرد بوده و پس از رسیدن به رنگ قرمز-تیره و زیتونی شکل درآمده و چروک می‌خورد. آب و خاک مناسب کشت؛ آب شیرین و خاک شیرین است که محصول بهتری می‌دهد. درخت عناب باکیفیت نیز دارای رنگ تنه مایل به قهوه ای و عناب بی کیفیت دارای رنگ تنه صورتی_قرمز می‌باشد. و درختچه عناب قابل پیوند زدن است. عُنّاب را «خرمای قرمز» و «خرمای چینی» نیز می‌نامند. عناب باک","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Ziziphus_jujuba.jpg/960px-Ziziphus_jujuba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tokyo Watcher at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Ziziphus_jujuba.jpg","views":278883,"langs":["ar","as","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","ga","gl","gu","he","hr","hu","hy","id","it","ja","kk","kn","ko","lv","mg","ml","mr","ms","my","nb","nl","or","pl","pt","ro","ru","sk","sl","sr","sv","ta","tg","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"عناب","as":"বগৰী","az":"Əsl innab","bg":"Хинап","ca":"Ginjoler","cs":"Cicimek čínský","da":"Almindelig jujube","de":"Chinesische Jujube","el":"Τζιτζιφιά","es":"Ziziphus jujuba","et":"Harilik kreektürn","eu":"Jujubondo","fa":"عناب","fi":"Kiinanjujuba","fr":"Jujubier commun","ga":"Sisiúb","gl":"Azofeifeira","gu":"બોર","he":"שיזף סיני","hr":"Žižula","hu":"Jujuba","hy":"Ունաբ սովորական","id":"Bidara cina (tumbuhan)","it":"Ziziphus jujuba","ja":"ナツメ","kk":"Кәдімгі шилен","kn":"ಎಲಚಿ","ko":"대추나무","lv":"Zizifs","mg":"Ziziphus jujuba","ml":"ഇലന്ത","mr":"बोर","ms":"Ziziphus jujuba","my":"ဆီးပင်","nl":"Jujube","nb":"Kinajujube","or":"ବର କୋଳି","pl":"Głożyna pospolita","pt":"Ziziphus jujubas","ro":"Curmal chinezesc","ru":"Зизифус настоящий","sk":"Jujuba holá","sl":"Žižola","sr":"Jујуба","sv":"Ziziphus jujuba","ta":"இலந்தை","tg":"Челон","th":"พุทราจีน","tr":"Hünnap","uk":"Зизифус звичайний","ur":"بیر(درخت)","uz":"Chilonjiyda","vi":"Táo tàu","zh":"枣"},"sourceLanguage":"fa","notFood":"a taxon"},{"title":"Kabab barg","name":"Kabab barg","country":"Iran","url":"https://en.wikipedia.org/wiki/Kabab_barg","prepSummary":"The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac. At Iranian restaurants, the combination of one Kabab Barg and one Kabab koobideh is typically called soltānī, meaning \"(a meal) in the style of a sultan\".","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a1/Kababi_alborz2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Kababi_alborz2.jpg","views":8432},{"title":"Kabab koobideh","name":"Kabab koobideh","country":"Iran","url":"https://en.wikipedia.org/wiki/Kabab_koobideh","ingredients":["Ground lamb or beef"],"prepSummary":"Koobideh Kebab is a type of Iranian kebab made from ground meat. According to Daryabandari's esteemed cookbook, there are two main styles of koobideh: a soft, tender type served with Iranian flatbreads like sangak and lavash, and a firmer but juicier type served with rice. Both styles use the same ingredients, with differences in how the meat is processed. For authentic koobideh, the meat is typically selected from fattier, more economical cuts of young male lamb, such as the lower rib, breast-cut, and flank. For a more premium and refined kebab, other cuts like the rack, loin, and shoulders may be used. The meat is usually ground twice using medium-grade grinding plates.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Kabab_koobideh_bbq_persian_food.jpg/960px-Kabab_koobideh_bbq_persian_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin","licence":"CC BY-SA 4.0","leadFile":"Kabab_koobideh_bbq_persian_food.jpg","views":35797},{"title":"Kabab torsh","name":"Kabab torsh","country":"Iran","url":"https://en.wikipedia.org/wiki/Kabab_torsh","photo":"https://upload.wikimedia.org/wikipedia/commons/7/74/Kebab_torsh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rye-96","licence":"CC BY-SA 4.0","leadFile":"Kebab_torsh.jpg","views":5301},{"title":"Kashk bademjan","name":"Kashk bademjan","country":"Iran","url":"https://en.wikipedia.org/wiki/Kashk_bademjan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Kashk_e_Baademjaan.jpg/960px-Kashk_e_Baademjaan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sina Salimi","licence":"CC BY-SA 4.0","leadFile":"Kashk_e_Baademjaan.jpg","views":18049},{"title":"Kateh","name":"Kateh","country":"Iran","url":"https://en.wikipedia.org/wiki/Kateh","views":3708},{"title":"Kebab","name":"Kebab","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Kebab","ingredients":["Meat"],"prepSummary":"کباب یکی از معروف‌ترین و محبوب‌ترین غذاهای موردعلاقهٔ مردم آسیا است. در تهیه و پخت بیشتر کباب‌ها از گوشت قرمز بریده یا چرخ‌شدهٔ بره، گوسفند، گاو، یا گوساله استفاده می‌شود. همچنین، در مراحل تهیهٔ اکثر کباب‌ها از پیاز و ادویه‌‌جات استفادهٔ فراوان می‌شود. نوعی از آنچه در ایران با نام کباب چنجه نامیده می‌شود نیز در کشورهای غربی با نام شیش‌کباب شناخته شده و معروف است. همچنین، آنچه در ایران با نام کباب کوبیده معروف است، در قفقاز با نام کلیِ «کباب» یا در برخی نقاط با نام لوله‌کباب شناخته می‌شود. دنده‌کباب یکی از کباب‌های ایرانی است که مخصوص کرمانشاه بوده و به ثبت ملی رسیده‌است. از آنجا که واژهٔ کباب","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Lula_kebab_2.jpg/960px-Lula_kebab_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lesya Dolyk","licence":"CC BY-SA 2.0","leadFile":"Lula_kebab_2.jpg","views":280328,"langs":["ar","az","bg","bn","ca","cs","cy","da","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","kn","ko","ku","lt","lv","ml","mr","ms","nb","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","tg","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"كباب","az":"Kabab","bg":"Кебап","bn":"কাবাব","ca":"Kebab","cs":"Kebab","cy":"Cebab","da":"Kebab","el":"Κεμπάπ","es":"Kebab","et":"Kebab","eu":"Kebab","fa":"کباب","fi":"Kebab","fr":"Kebab","gl":"Kebab","ha":"Kebab","he":"קבב","hi":"कबाब","hr":"Kebab","hu":"Kebab","hy":"Քաբաբ","id":"Kebab","it":"Kebab","ja":"ケバブ","jv":"Kebab","ka":"ქაბაბი","kk":"Кәуәп","kn":"ಕಬಾಬ್","ko":"케밥","ku":"Kebab","lt":"Kebabas","lv":"Kebabs","ml":"കബാബ്","mr":"कबाब","ms":"Kebab","nl":"Kebab","nb":"Kebab","pa":"ਕਬਾਬ","pl":"Kebab","pt":"Kebab","ro":"Kebab","ru":"Кебаб","sk":"Kebab","sl":"Kebab","sr":"Кебаб","sv":"Kebab","tg":"Кабоб","th":"กะบาบ","tl":"Kebab","tr":"Kebap","uk":"Кебаб","ur":"کباب","uz":"Kabob","vi":"Kebab","zh":"烤串"},"sourceLanguage":"fa"},{"title":"Kelane (bread)","name":"Kelane (bread)","country":"Iran","region":"Kurdistan","url":"https://en.wikipedia.org/wiki/Kelane_(bread)","ingredients":["Wheat flour","Sour dough","Scallion"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Kelane_-_A_kurdish_food.jpg/960px-Kelane_-_A_kurdish_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aidin 36","licence":"CC BY-SA 4.0","leadFile":"Kelane_-_A_kurdish_food.jpg","views":1028},{"title":"Kibbeh","name":"Kibbeh","country":"Syria","region":"Levant","url":"https://en.wikipedia.org/wiki/Kibbeh","ingredients":["Finely ground meat","cracked wheat (bulgur)","Levantine spices"],"course":"Meze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Kibbeh3.jpg/960px-Kibbeh3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bazel","licence":"CC BY-SA 3.0","leadFile":"Kibbeh3.jpg","views":136367,"originClaims":["Iraq","Syria","Lebanon"]},{"title":"Kuku (food)","name":"Kuku (food)","country":"Iran","region":"Talysh","url":"https://en.wikipedia.org/wiki/Kuku_(food)","ingredients":["Eggs"],"prepSummary":"The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space. Baking is also a popular method of preparation. An extra thickness is given to the dish by adding yeast.","course":"Side dish, main course, or midday course","photo":"https://upload.wikimedia.org/wikipedia/commons/4/46/Kuku_Sabzi_%28Iranian_food%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sonabona","licence":"CC0","leadFile":"Kuku_Sabzi_(Iranian_food).jpg","views":20744},{"title":"Kurdish cuisine","name":"Kurdish cuisine","country":"Iran","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Kurdish_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Xwarin-shingal1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bablekan at Kurdish Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Xwarin-shingal1.jpg","views":21154},{"title":"Lavashak","name":"Lavashak","country":"Iran","url":"https://en.wikipedia.org/wiki/Lavashak","ingredients":["Various dried fruits","berries"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Persian_sour_snacks%2C_Farahzad_neighbourhood%2C_Tehran_IMG_0351.JPG/960px-Persian_sour_snacks%2C_Farahzad_neighbourhood%2C_Tehran_IMG_0351.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mani1","licence":"CC BY-SA 3.0","leadFile":"Persian_sour_snacks,_Farahzad_neighbourhood,_Tehran_IMG_0351.JPG","views":19440},{"title":"Leblebi","name":"Leblebi","country":"Iran","region":"Ottoman Empire","url":"https://en.wikipedia.org/wiki/Leblebi","ingredients":["Chickpeas"],"photo":"https://upload.wikimedia.org/wikipedia/commons/4/40/Leblebi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Physicistjedi","licence":"Public domain","leadFile":"Leblebi.jpg","views":12346},{"title":"Lighvan cheese","name":"Lighvan cheese","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Lighvan_cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e7/Lighvan_cheese_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"farsnews.ir","licence":"CC BY 4.0","leadFile":"Lighvan_cheese_1.jpg","views":6631},{"title":"Loobia polo","name":"Loobia polo","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Loobia_polo","ingredients":["Rice","green beans","beef"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Loobia_Polo.jpg/960px-Loobia_Polo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مانفی","licence":"CC BY-SA 4.0","leadFile":"Loobia_Polo.jpg","views":9214,"province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mahleb","name":"Mahleb","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Mahleb","ingredients":["Cherry seeds"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Prma_002_shp_%28Prunus_mahaleb%29.jpg/960px-Prma_002_shp_%28Prunus_mahaleb%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steve Hurst @ USDA-NRCS PLANTS Database","licence":"Public domain","leadFile":"Prma_002_shp_(Prunus_mahaleb).jpg","views":32452},{"title":"Mahyawa","name":"Mahyawa","country":"Iran","region":"Kuwait","url":"https://en.wikipedia.org/wiki/Mahyawa","ingredients":["Anchovy fishes","fennel seeds","cumin seeds","coriander seeds","Mustard seeds","water","Flatbread"],"prepSummary":"It is made primarily from dried, salted anchovies which are less than 10 cm in length, and a blend of aromatic spices. The fish may be sun-dried, with heads removed before grinding into a fine powder. The spice mix typically includes coriander seeds (toasted until slightly browned), fennel or anise seeds, cumin (ground), and mustard seeds (which can be added whole or ground). Some versions also include coarse salt, white vinegar, lemon juice, and water to help ferment the mixture. Mahyâveh can vary slightly in ingredients depending on the region in South Iran.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Mahyawa_2.jpg/960px-Mahyawa_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Mahyawa_2.jpg","views":5785},{"title":"Masghati","name":"Masghati","country":"Iran","url":"https://en.wikipedia.org/wiki/Masghati","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Kolooche.jpg/960px-Kolooche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sahehco","licence":"CC0","leadFile":"Kolooche.jpg","views":2583},{"title":"Mirza ghassemi","name":"Mirza ghassemi","country":"Iran","region":"Northern Iran (Gilan)","url":"https://en.wikipedia.org/wiki/Mirza_ghassemi","ingredients":["Aubergine (eggplant)","garlic","tomato","turmeric","oil or butter","salt","pepper","eggs"],"course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Mirza-Qasemi_dish.jpg/960px-Mirza-Qasemi_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Diako1971","licence":"CC BY-SA 3.0","leadFile":"Mirza-Qasemi_dish.jpg","views":13816},{"title":"Moby Dick (restaurant)","name":"Moby Dick (restaurant)","country":"Iran","url":"https://en.wikipedia.org/wiki/Moby_Dick_(restaurant)","views":5837},{"title":"Nan-e Shekari","name":"Nan-e Shekari","country":"Iran","region":"Rojhalat including Kermanshah","url":"https://en.wikipedia.org/wiki/Nan-e_Shekari","ingredients":["Egg","Flour","Sugar","Oil"],"prepSummary":"Eggs, flour, sugar powder, Kermanshahi oil or butter, brewed saffron, vanilla and cardamom are used to prepare the dough for this sweet. Sugar is also used to decorate sweets, which is why it is called \"Nan-e Shekari\" which means sugar bread.","views":323},{"title":"Nardenk","name":"Nardenk","country":"Iran","url":"https://en.wikipedia.org/wiki/Nardenk","ingredients":["Plums","pomegranate","cornelian cherry","bitter orange"],"views":741},{"title":"Novvot","name":"Novvot","country":"Iran","region":"Turkmen","url":"https://en.wikipedia.org/wiki/Novvot","prepSummary":"To make novvot, liquid (water or grape juice The former results in more bitter and golden-colored product. Other food coloring substances are sometimes used, which can raise food safety issues in case of the usage of unauthorized substances by small producers and vendors. The process usually results in formation of colorless, white or brownish-yellowish rock candy.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/%D0%9D%D0%B0%D0%B2%D0%B0%D1%82_%28%D0%B2%D0%BE%D1%81%D1%82%D0%BE%D1%87%D0%BD%D0%B0%D1%8F_%D1%81%D0%BB%D0%B0%D0%B4%D0%BE%D1%81%D1%82%D1%8C%29.JPG/960px-%D0%9D%D0%B0%D0%B2%D0%B0%D1%82_%28%D0%B2%D0%BE%D1%81%D1%82%D0%BE%D1%87%D0%BD%D0%B0%D1%8F_%D1%81%D0%BB%D0%B0%D0%B4%D0%BE%D1%81%D1%82%D1%8C%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vlad chernenko","licence":"CC BY-SA 3.0","leadFile":"Нават_(восточная_сладость).JPG","views":4604},{"title":"Okra stew","name":"Okra stew","country":"Iran","region":"Afghanistan","url":"https://en.wikipedia.org/wiki/Okra_stew","ingredients":["Okra","lamb meat"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Bamia-Ocras_tomate_%28cropped%29.JPG/960px-Bamia-Ocras_tomate_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0","leadFile":"Bamia-Ocras_tomate_(cropped).JPG","views":0},{"title":"Olivier salad","name":"Olivier salad","country":"Russia","region":"Russian Empire","url":"https://en.wikipedia.org/wiki/Olivier_salad","ingredients":["Potatoes","vegetables","eggs","meat","mayonnaise"],"course":"Zakuski","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/%D0%A1%D0%B0%D0%BB%D0%B0%D1%82_%D0%9E%D0%BB%D0%B8%D0%B2%D1%8C%D0%B5_03.jpg/960px-%D0%A1%D0%B0%D0%BB%D0%B0%D1%82_%D0%9E%D0%BB%D0%B8%D0%B2%D1%8C%D0%B5_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pannet","licence":"CC BY-SA 4.0","leadFile":"Салат_Оливье_03.jpg","views":277257},{"title":"Omelette","name":"Omelette","country":"Iran","region":"Persian Empire","url":"https://en.wikipedia.org/wiki/Omelette","ingredients":["Eggs","butter or oil"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Gorgonzola_%2B_Bacon_Omelette_%40_Omelegg_%40_Amsterdam_%2816600947041%29.jpg/960px-Gorgonzola_%2B_Bacon_Omelette_%40_Omelegg_%40_Amsterdam_%2816600947041%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Annecy, France","licence":"CC BY 2.0","leadFile":"Gorgonzola_+_Bacon_Omelette_@_Omelegg_@_Amsterdam_(16600947041).jpg","views":156910,"langs":["ar","az","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hr","hu","hy","id","it","ja","jv","ka","kk","kn","ko","ku","lo","lt","lv","ml","mr","ms","nb","nl","pa","pl","pt","ro","ru","si","sr","sv","te","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"عجة","az":"Omlet","bg":"Омлет","bn":"ডিম ভাজি","ca":"Truita d'ous","cs":"Omeleta","da":"Æggekage","de":"Omelett","el":"Ομελέτα","es":"Tortilla francesa","et":"Omlett","eu":"Arrautzopil","fa":"املت","fi":"Munakas","fr":"Omelette","gl":"Tortilla francesa","he":"חביתה","hr":"Omlet","hu":"Omlett","hy":"Օմլետ","id":"Telur dadar","it":"Omelette","ja":"オムレツ","jv":"Omelèt","ka":"ომლეტი","kk":"Табиғи омлет","kn":"ಆಮ್ಲೆಟ್ (ತಿಂಡಿ)","ko":"오믈렛","ku":"Arxavk","lo":"ໄຂ່ຈຽວ","lt":"Omletas","lv":"Omlete","ml":"ഓംലെറ്റ്","mr":"आम्लेट","ms":"Telur dadar","nl":"Omelet","nb":"Omelett","pa":"ਆਮਲੇਟ","pl":"Omlet","pt":"Omelete","ro":"Scrob","ru":"Омлет","si":"ඔම්ලට්","sr":"Омлет","sv":"Omelett","te":"పొరటు","th":"ไข่เจียว","tl":"Torta","tr":"Omlet","uk":"Омлет","ur":"آملیٹ","uz":"Omlet","vi":"Ốp lết","zh":"奄列"}},{"title":"Ossetra","name":"Ossetra","country":"Iran","url":"https://en.wikipedia.org/wiki/Ossetra","prepSummary":"Today, the Ossetra-bearing species faces extinction in its native Caspian habitat because wild-caught Russian sturgeon (Huso gueldenstaedtii) are immediately slaughtered to determine their sex and egg-bearing condition. Farm-raised sturgeon are periodically scanned by harmless ultrasound to make the same determination. Continuous drastic declines in natural sturgeon populations over the past 30 years, plus a high market demand for caviar, have led the way for the cultivation of sturgeon for caviar production.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Ossetra_caviar.jpg/960px-Ossetra_caviar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes from Bangalore, India","licence":"CC BY-SA 2.0","leadFile":"Ossetra_caviar.jpg","views":29407},{"title":"Pilaf","name":"Pilaf","country":"Iran","region":"West Asia","url":"https://en.wikipedia.org/wiki/Pilaf","ingredients":["Rice","stock or broth","spices","meat","vegetables","dried fruits"],"prepSummary":"Some cooks prefer to use basmati rice because it is easier to prepare a pilaf where the grains stay \"light, fluffy and separate\" with this type of rice. However, other types of long-grain rice are also used. The rice is rinsed thoroughly before use to remove the surface starch. Pilaf can be cooked in water or stock. Common additions include fried onions and fragrant spices like cardamom, bay leaves and cinnamon. Pilaf is usually made with meat or vegetables, but it can also be made plain which is called sade pilav in Turkish, chelo in Persian and ruzz mufalfal in Arabic. Persian pilaf uses saffron which gives Persian rice flavor and a yellow color.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dd/Afghan_Palo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jost Wagner","licence":"CC BY-SA 1.0","leadFile":"Afghan_Palo.jpg","views":303415,"langs":["af","ar","as","az","bg","bn","ca","cs","da","de","el","es","et","fa","fi","fr","ha","he","hi","hr","hu","hy","id","ig","it","ja","jv","ka","kk","kn","ko","lt","lv","mr","nb","nl","or","pa","pl","pt","ru","sl","sr","sv","sw","tg","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Pilaf","ar":"بيلاف","as":"পোলাও","az":"Plov","bg":"Пилаф","bn":"পোলাও","ca":"Pilav","cs":"Pilaf","da":"Pilaf","de":"Pilaw","el":"Πιλάφι","es":"Pilaf (comida)","et":"Pilaff","fa":"پلو","fi":"Pilahvi","fr":"Riz pilaf","ha":"Pilaf","he":"פילאף","hi":"पुलाव","hr":"Pilav","hu":"Plov","hy":"Փլավ","id":"Plov","ig":"Pilaf","it":"Pilaf","ja":"ピラフ","jv":"Pilaf","ka":"ფლავი","kk":"Палау (тағам)","kn":"ಪುಲಾವ್","ko":"필라프","lt":"Plovas","lv":"Plovs","mr":"पुलाव","nl":"Pilav","nb":"Pilaff","or":"ପଲଉ","pa":"ਪੁਲਾਵ","pl":"Pilaw","pt":"Pilaf","ru":"Плов","sl":"Plov","sr":"Пилав","sv":"Pilaff","sw":"Pilau","tg":"Палав (таом)","tl":"Pilaw","tr":"Pilav","uk":"Плов","ur":"پلاؤ (پکوان)","uz":"Palov","vi":"Pilaf","zh":"抓饭"}},{"title":"Pomegranate molasses","name":"Pomegranate molasses","country":"Iran","region":"West Asia","url":"https://en.wikipedia.org/wiki/Pomegranate_molasses","ingredients":["Pomegranate"],"prepSummary":"Recipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its original volume. After the juice is thickened, sugar, coriander, basil, and cinnamon, and sometimes black or red pepper, are added.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Pomegranate_molasses_in_a_chinese_spoon.jpg/960px-Pomegranate_molasses_in_a_chinese_spoon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0","leadFile":"Pomegranate_molasses_in_a_chinese_spoon.jpg","views":52389},{"title":"Reshteh","name":"Reshteh","country":"Iran","region":"Middle Eastern","url":"https://en.wikipedia.org/wiki/Reshteh","views":2682},{"title":"Sabzi polo","name":"Sabzi polo","country":"Iran","url":"https://en.wikipedia.org/wiki/Sabzi_polo","ingredients":["Herbs (parsley","leeks or green onions","cilantro","spinach)","dried fenugreek leaves"],"prepSummary":"سبزی‌پلو یکی از انواع پلوها در آشپزی ایرانی است که با مرغ، گوشت یا ماهی سرو می‌شود. سبزی‌پلو با ماهی و کوکو سبزی از قدیم خوراک عید نوروز ایرانیان بوده‌است.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sabzi_polo.jpg/960px-Sabzi_polo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مانفی","licence":"CC BY-SA 4.0","leadFile":"Sabzi_polo.jpg","views":8994,"langs":["da","es","fa","hi","it","jv","ms","uk"],"langNames":{"da":"Sabzi polo","es":"Sabzi polo","fa":"سبزی‌پلو","hi":"सब्ज़ी पुलाव","it":"Sabzi polo","jv":"Sabzi polo","ms":"Sabzi polo","uk":"Сабзі поло"},"sourceLanguage":"fa"},{"title":"Saffron","name":"Saffron","country":"Iran","region":"Catalan","url":"https://en.wikipedia.org/wiki/Saffron","prepSummary":"Almost all saffron grows in a belt stretching from Spain in the west to India in the east. Iran is responsible for around 90% of global production, and in 2024 was the largest producer, followed by Afghanistan. Saffron is cultivated in 26 of Afghanistan's 34 provinces, with most production concentrated in Herat. Greece is the third largest producer, followed by Spain, which was once the largest producer in the 19th century.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Saffron_-_premium_spice.jpg/960px-Saffron_-_premium_spice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaharbano","licence":"CC BY 4.0","leadFile":"Saffron_-_premium_spice.jpg","views":541186,"langs":["af","ar","bg","bn","ca","cs","da","el","es","et","eu","fa","fi","fr","gl","he","hi","hr","hy","id","is","it","jv","kn","ko","lt","lv","ml","mr","ms","my","nb","ne","nl","pa","pl","pt","ro","ru","si","sl","sr","sv","sw","ta","te","th","tr","uk","ur","vi","zh"],"langNames":{"af":"Saffraan","ar":"زعفران","bg":"Шафран","bn":"জাফরান","ca":"Safrà","cs":"Šafrán (koření)","da":"Safran","el":"Σαφράνι","es":"Azafrán","et":"Safran","eu":"Azafrai","fa":"زعفران","fi":"Sahrami","fr":"Safran (épice)","gl":"Azafrán","he":"זעפרן","hi":"केसर","hr":"Vrtni šafran","hy":"Զաֆրան (համեմունք)","id":"Kuma-kuma","is":"Saffran","it":"Zafferano (spezia)","jv":"Kumkuma","kn":"ಕೇಸರಿ","ko":"사프란","lt":"Šafranas","lv":"Safrāns","ml":"കുങ്കുമം","mr":"केशर","ms":"Koma-koma","my":"ကုံကုမံ","ne":"केसर","nl":"Saffraan","nb":"Safran","pa":"ਕੇਸਰ","pl":"Szafran (przyprawa)","pt":"Açafrão","ro":"Șofran","ru":"Шафран (пряность)","si":"කුංකුම","sl":"Žafran","sr":"Шафран","sv":"Saffran","sw":"Wali wa zafarani","ta":"குங்குமப்பூ","te":"కుంకుమ పువ్వు","th":"หญ้าฝรั่น","tr":"Safran","uk":"Шафран (пряність)","ur":"زعفران","vi":"Saffron","zh":"番紅花 (香料)"}},{"title":"Saffron rice","name":"Saffron rice","country":"Iran","region":"Seychelles","url":"https://en.wikipedia.org/wiki/Saffron_rice","ingredients":["White rice","saffron","vegetable bouillon"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Basic_saffron_rice.JPG/960px-Basic_saffron_rice.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:en:User:KVDP","licence":"GFDL","leadFile":"Basic_saffron_rice.JPG","views":15001},{"title":"Samovar","name":"Samovar","country":"Iran","region":"Kashmiri","url":"https://en.wikipedia.org/wiki/Samovar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Fomin_samovar.jpg/960px-Fomin_samovar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benito bonito","licence":"CC BY-SA 3.0","leadFile":"Fomin_samovar.jpg","views":147680,"langs":["ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","he","hr","hu","hy","id","it","ja","kk","ko","ml","nb","nl","pa","pl","pt","ro","ru","sk","sl","sr","sv","tg","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"سماور","az":"Samovar","bg":"Самовар","ca":"Samovar","cs":"Samovar","cy":"Samofar","da":"Samovar","de":"Samowar","el":"Σαμοβάρι","es":"Samovar","et":"Samovar","eu":"Samovar","fa":"سماور","fi":"Samovaari","fr":"Samovar","he":"סמובר","hr":"Samovar","hu":"Szamovár","hy":"Ինքնաեռ","id":"Samovar","it":"Samovar","ja":"サモワール","kk":"Самаурын","ko":"사모바르","ml":"സമോവർ","nl":"Samowar","nb":"Samovar","pa":"ਸਮੋਵਾਰ","pl":"Samowar","pt":"Samovar","ro":"Samovar","ru":"Самовар","sk":"Samovar","sl":"Samovar","sr":"Самовар","sv":"Samovar","tg":"Самовор","th":"ซาโมวาร์","tr":"Semaver","uk":"Самовар","uz":"Samovar","vi":"Samovar","zh":"茶炊"}},{"title":"Samsa (food)","name":"Samsa (food)","country":"Iran","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Samsa_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Ouzb%C3%A9kistan-Samsas.jpg/960px-Ouzb%C3%A9kistan-Samsas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ji-Elle","licence":"CC BY-SA 4.0","leadFile":"Ouzbékistan-Samsas.jpg","views":34371},{"title":"Seer torshi","name":"Seer torshi","country":"Iran","url":"https://en.wikipedia.org/wiki/Seer_torshi","ingredients":["Garlic","vinegar","salt"],"prepSummary":"In the traditional method, sound garlic bulbs are cleaned while being kept whole. Loose outer skin, roots and damaged portions are removed. The garlic is washed, dried thoroughly and packed into a clean glass container with salt. Enough vinegar is added to keep the bulbs completely submerged. The sealed container is stored away from direct sunlight.","course":"Condiment, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/6/67/More_than_20_years_old_Seer_Torshi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nizzan Cohen","licence":"CC BY 4.0","leadFile":"More_than_20_years_old_Seer_Torshi.jpg","views":0},{"title":"Shirazi salad","name":"Shirazi salad","country":"Iran","region":"(Shiraz)","url":"https://en.wikipedia.org/wiki/Shirazi_salad","ingredients":["Cucumber","tomato","onion","mint","parsley","lime juice","Verjuice"],"course":"Entrée, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/%D8%B3%D8%A7%D9%84%D8%A7%D8%AF_%D8%B4%DB%8C%D8%B1%D8%A7%D8%B2%DB%8C.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mohsenmosayebnejad","licence":"CC BY-SA 4.0","leadFile":"سالاد_شیرازی.jpg","views":30874},{"title":"Shirin polo","name":"Shirin polo","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Shirin_polo","ingredients":["Long-grain rice","water","salt","saffron or turmeric","nuts","dried fruits"],"prepSummary":"Shirin polo is typically prepared in the usual Persian way: soaking and boiling, then draining and steaming after mixing it with cooking oil, saffron or turmeric, and other spices and seasoning. Sometimes it is prepared with a crispy crust, tahdig. When it is cooked, it is unmoulded onto a serving platter with tahdig as a garnish. It is then topped with dried fruits, such as apricots, barberries, dates, prunes, and nuts such as pistachio, almond, walnut, or hazelnuts, and sometimes orange peel.","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Shirin_polo.jpg/960px-Shirin_polo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yallayallaletsgo","licence":"CC BY-SA 4.0","leadFile":"Shirin_polo.jpg","views":4247,"province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shirini","name":"Shirini","country":"Iran","url":"https://en.wikipedia.org/wiki/Shirini","views":1652},{"title":"Sirabij","name":"Sirabij","country":"Iran","url":"https://en.wikipedia.org/wiki/Sirabij","views":696},{"title":"Sirene","name":"Sirene","country":"Bulgaria","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Sirene","prepSummary":"Traditional dishes using sirene are: Soups: potato or vegetable soup with sirene (сиренява чорба). Salads: shopska salad with tomatoes, bell peppers, cucumbers, onions and sirene. Ovcharska salad ('shepherd's salad') with the above-mentioned vegetables, cheese, ham, boiled eggs and olives. Tomatoes with sirene is a traditional light salad during the summer. Eggs: fried eggs and omelettes with sirene. There is also a popular kind of boiled eggs over mashed sirene with a sauce of yogurt, garlic, parsley and walnuts (яйца по панагюрски; Panagyurishte-style eggs). Pasta and cornmeal: for breakfast, macaroni or flat noodles (Bulgarian: юфка; yufka) with sirene and sugar are popular.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/White_Brine_cheese_cubes.jpg/960px-White_Brine_cheese_cubes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Иван","licence":"CC BY-SA 4.0","leadFile":"White_Brine_cheese_cubes.jpg","views":31506,"langs":["ar","de","es","eu","fr","he","id","it","jv","ko","pl","pt","sr","tr"],"langNames":{"ar":"سيريني","de":"Sirene (Bulgarien)","es":"Sirene","eu":"Sirene gazta","fr":"Sirene","he":"גבינה בולגרית","id":"Keju Sirene","it":"Sirene (formaggio)","jv":"Sirene","ko":"시레네","pl":"Ser szopski","pt":"Sirene (queijo)","sr":"Шопско сирење (врста сира)","tr":"Sirene"}},{"title":"Shish kebab","name":"Shish kebab","country":"Armenia","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Shish_kebab","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/%C5%9Ei%C5%9F_kebap_and_pilav.jpg/960px-%C5%9Ei%C5%9F_kebap_and_pilav.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Şiş_kebap_and_pilav.jpg","views":79330},{"title":"Shish kofta","name":"Shish kofta","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Shish_kofta","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/K%C3%B6fte_kebabs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Foodista","licence":"CC BY 2.0","leadFile":"Köfte_kebabs.jpg","views":16394},{"title":"Sosis Bandari","name":"Sosis Bandari","country":"Iran","region":"Southern Iran","url":"https://en.wikipedia.org/wiki/Sosis_Bandari","ingredients":["Sausage","tomato","onion","tomato paste","spices"],"course":"First or main (optional)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Persian_Port_Sausage_%28Sosis_Bandari%29_with_sliced_tomato_and_kosher_dills.jpg/960px-Persian_Port_Sausage_%28Sosis_Bandari%29_with_sliced_tomato_and_kosher_dills.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahmannass","licence":"CC BY-SA 3.0","leadFile":"Persian_Port_Sausage_(Sosis_Bandari)_with_sliced_tomato_and_kosher_dills.jpg","views":7453},{"title":"Stuffed eggplant","name":"Stuffed eggplant","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Stuffed_eggplant","ingredients":["Eggplant"],"course":"Meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Azerbaijani_Bad%C4%B1mcan_dolmas%C4%B1_1.JPG/960px-Azerbaijani_Bad%C4%B1mcan_dolmas%C4%B1_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Urek Meniashvili","licence":"CC BY-SA 3.0","leadFile":"Azerbaijani_Badımcan_dolması_1.JPG","views":7728},{"title":"Tabriz meatballs","name":"Tabriz meatballs","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Tabriz_meatballs","ingredients":["Ground meat","rice","leeks","split peas","other ingredients"],"prepSummary":"The ingredients are ground beef, rice, yellow split peas, leeks, mint, parsley, onion and spices, wrapped around a core of boiled egg, walnut, fried onion and dried apricot. The kufteh are braised along with fried onions, tomato paste and barberries.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Koofteh_tabrizi.jpg/960px-Koofteh_tabrizi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fabienkhan","licence":"CC BY-SA 2.5","leadFile":"Koofteh_tabrizi.jpg","views":6187},{"title":"Tahchin","name":"Tahchin","country":"Iran","region":"Semnan","url":"https://en.wikipedia.org/wiki/Tahchin","ingredients":["Rice","chicken fillet","yogurt","saffron","egg"],"prepSummary":"To prepare tahchin, the rice is first boiled and drained. In a separate bowl, eggs are beaten and mixed with yogurt, a little water, and salt. A saffron solution is added to this mixture. About half of the drained rice is mixed with this sauce and then placed in a pot with hot oil at the bottom, where prepared chicken or red meat is layered on top; the remaining rice is then poured over the ingredients and left to steam. For preparing the chicken or red meat in tahchin, ingredients like onion, carrot, turmeric, bay leaves, parsley, celery, tarragon, savory, and others are used.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/85/Tachin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Renegadesaba","licence":"CC BY-SA 4.0","leadFile":"Tachin.jpg","views":15505,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tahini","name":"Tahini","country":"Iran","region":"West Asia","url":"https://en.wikipedia.org/wiki/Tahini","ingredients":["Sesame seeds"],"prepSummary":"Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are then soaked again in salt water with a high salt content that causes the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. It can also be prepared with untoasted seeds and called \"raw tahini\". Because of tahini's high oil content, some manufacturers recommend refrigeration to prevent spoilage. Others do not recommend refrigeration, as it makes the product more viscous and more difficult to serve.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Tahina.JPG/960px-Tahina.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gilabrand","licence":"CC BY-SA 3.0","leadFile":"Tahina.JPG","views":347995,"langs":["af","ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","ig","it","ja","jv","kn","ko","ms","nb","nl","pl","pt","ru","sr","sv","th","tr","uk","zh"],"langNames":{"af":"Tahini","ar":"طحينة","az":"Tahini","bg":"Тахан","ca":"Tahina","cs":"Tahina","cy":"Tahini","da":"Tahin","de":"Tahina","el":"Ταχίνι","es":"Tahini","et":"Tahiini","eu":"Tahini","fa":"ارده","fi":"Tahini","fr":"Tahini","gl":"Tahini","ha":"Tahini","he":"טחינה","hi":"तहीनी","hr":"Tahini","hu":"Tahini","hy":"Թահին","id":"Tahini","ig":"Tahini","it":"Tahina","ja":"タヒーナ","jv":"Tahini","kn":"ತಹೀನಿ","ko":"타히니","ms":"Tahinah","nl":"Tahin","nb":"Tahini","pl":"Tahini","pt":"Tahine","ru":"Тахини","sr":"Тахини","sv":"Tahini","th":"ทาฮีนี","tr":"Tahin","uk":"Тахіні","zh":"芝麻酱"}},{"title":"Tas kebab","name":"Tas kebab","country":"Turkey","region":"Iranian stews","url":"https://en.wikipedia.org/wiki/Tas_kebab","prepSummary":"Tas kebap veya tas kebabı, Türk mutfağında yer alan etli bir sulu yemektir. Macar yemeği gulaş ile karşılaştırılabilir. Basılı ilk yemek kitabı Melceü’t-Tabbâhîn'de tas kebabı tarifi vardır.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Tasqebap.jpg/960px-Tasqebap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rrezjaediellit","licence":"CC BY-SA 4.0","leadFile":"Tasqebap.jpg","views":11877,"langs":["ar","ca","fa","tr"],"langNames":{"ar":"طاجن كباب","ca":"Tas kebap","fa":"تاس‌کباب","tr":"Tas kebabı"},"sourceLanguage":"tr"},{"title":"Tzatziki","name":"Tzatziki","country":"Greece","region":"Albanian","url":"https://en.wikipedia.org/wiki/Tzatziki","ingredients":["Strained yogurt","cucumbers","garlic","olive oil","red wine vinegar","salt","sometimes lemon juice","dill"],"prepSummary":"Το τζατζίκι είναι ορεκτικό το οποίο συναντάται στις κουζίνες της Μέσης Ανατολής και της Νότιοανατολικής Ευρώπης, όπως την ελληνική κουζίνα. Το κύριο συστατικό του είναι το στραγγιστό γιαούρτι, «σακούλας» όπως συνήθως λέγεται, στο οποίο προστίθενται τριμμένο ή ψιλοκομμένο αγγούρι, λιωμένο σκόρδο, ελαιόλαδο και ξίδι και μερικές φορές άνηθος. Πέρα από την Ελλάδα και την Τουρκία, το τζατζίκι είναι γνωστό στην Κύπρο, τη Βουλγαρία, το Ιράκ, ενώ θεωρείται παρόμοιο με το ραϊτά της Ινδίας και το ash-e doogh του Ιράν.","course":"Appetiser, side dish, meze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Cacik-1.jpg/960px-Cacik-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Zenz","licence":"CC BY-SA 3.0","leadFile":"Cacik-1.jpg","views":232245,"langs":["ar","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hu","hy","id","it","ja","jv","ka","kk","ko","ms","nb","nl","pl","pt","ru","sl","sr","sv","ta","th","tr","uk","vi","zh"],"langNames":{"ar":"تزاتزيكي","bg":"Дзадзики","ca":"Tzatziki","cs":"Tzatziki","da":"Tzatziki","de":"Tsatsiki","el":"Τζατζίκι","es":"Tzatziki","et":"Tzatziki","eu":"Tzatziki","fa":"تزاتزیکی","fi":"Tsatsiki","fr":"Tzatzíki","gl":"Tzatziki","ha":"Tzatziki","he":"צזיקי","hi":"त्ज़ात्ज़िकी","hu":"Dzadzíki","hy":"Ձաձիկի","id":"Tzatziki","it":"Tzatziki","ja":"ザジキ","jv":"Tzatziki","ka":"ძაძიკი","kk":"Дзадзики","ko":"자지키","ms":"Tzatziki","nl":"Tzatziki","nb":"Tzatziki","pl":"Tzatziki","pt":"Tzatziki","ru":"Дзадзики","sl":"Caciki","sr":"Цацики","sv":"Tzatziki","ta":"தாட்சிகி","th":"ซัดซีจี","tr":"Caciki","uk":"Дзадзикі","vi":"Tzatziki","zh":"希臘沙律醬"},"sourceLanguage":"el"},{"title":"Yazdi coffee","name":"Yazdi coffee","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Yazdi_coffee","prepSummary":"The traditional preparation of Yazdi Coffee follows a meticulous process maintained for generations at the Imam Hosseini House:","views":3372},{"title":"Zereshk polo","name":"Zereshk polo","country":"Iran","region":"Khorasan","url":"https://en.wikipedia.org/wiki/Zereshk_polo","ingredients":["Basmati rice","barberries","chicken (or lamb)","saffron","rosewater","Advieh"],"prepSummary":"The dish is prepared in two main parts: the rice and the topping or accompaniment. The rice follows the classic Persian rice method: soaked, parboiled until al dente, drained, and steamed (dam kardan) in a pot with oil and/or butter, often creating tahdig (crispy golden crust) at the bottom using lavash bread or sliced potatoes. Separately, chicken is sautéed or braised with onions, tomato paste (in some versions), turmeric, and saffron broth until tender and flavorful.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Zereshk_polo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"خودم","licence":"Public domain","leadFile":"Zereshk_polo.jpg","views":1206},{"title":"Zeytoon parvardeh","name":"Zeytoon parvardeh","country":"Iran","region":"Gilan","url":"https://en.wikipedia.org/wiki/Zeytoon_parvardeh","ingredients":["Pitted olives","pomegranate molasses","walnut"],"course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Zeytoon-Parvardeh-Zeytoun-Zeitoun-Zeytun-Persian-Olive-_Pomegranate-_Walnutfood-photo-by-persian-dutch-network.jpg/960px-Zeytoon-Parvardeh-Zeytoun-Zeitoun-Zeytun-Persian-Olive-_Pomegranate-_Walnutfood-photo-by-persian-dutch-network.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PersianDutchNetwork","licence":"CC BY-SA 3.0","leadFile":"Zeytoon-Parvardeh-Zeytoun-Zeitoun-Zeytun-Persian-Olive-_Pomegranate-_Walnutfood-photo-by-persian-dutch-network.jpg","views":6489},{"title":"Amba (condiment)","name":"Amba (condiment)","country":"Iraq","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Amba_(condiment)","ingredients":["Mango pickle"],"prepSummary":"مَرَقُ العَنْبَة وقد تُطلَق العَنْبَة ويراد بها مرقها وهي حارة وسائلة تستخرج من الأنبج (ويسمى أيضا العَنْب) وأكثر ما يعرف بها الطبخ العراقي، وهي أيضا من طعام أهل الهند ويسميها أهل الخليج العربي أجار المنجا. مكونات مرق العنبة هي الأنبج، ملح، خل، كركم، بهارات حلبة حارة مطحونة. العنبة تضاف إلى الصمون سندويشات الفلافل أو الشاورما. ظهرت العنبة أول مرة في بغداد وانتشرت في الهند والخليج وتعد العنبة من أبرز مكونات المطبخ العراقي. صلصة العنبة (، ،) هي نوع من التوابل اللاذعة المصنوعة من مخلل المانجو. اشتهرت هذه الصلصة بفضل التجار اليهود العراقيين في مومباي، الذين جلبوها معهم إلى بغداد عند عودتهم. تشبه ا","photo":"https://upload.wikimedia.org/wikipedia/commons/9/99/Amba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tatan48","licence":"Public domain","leadFile":"Amba.jpg","views":48519,"langs":["ar"],"langNames":{"ar":"صلصة العنبة"},"sourceLanguage":"ar"},{"title":"Ash-e doogh","name":"Ash-e doogh","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Ash-e_doogh","ingredients":["Yogurt","leafy vegetables"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/%C4%80sh_e_doogh.JPG/960px-%C4%80sh_e_doogh.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 4.0","leadFile":"Āsh_e_doogh.JPG","views":6218},{"title":"Baba ghanoush","name":"Baba ghanoush","country":"Egypt","region":"Levant","url":"https://en.wikipedia.org/wiki/Baba_ghanoush","ingredients":["Eggplant","olive oil"],"prepSummary":"بابا غنوج أو متبّل (باليونانية: μελιτζανοσαλάτα) هو أحد أنواع المقبلات في الشرق الأوسط، يتكون بالأساس من الباذنجان. يُحضّر بجرش الباذنجان وخلطه مع الطحينة والبهارات والمطعمات الأخرى المنوعة من ضمنها الثوم. عادة ما يشوى الباذنجان على نار مفتوحة قبل التقشير، حتى يصبح فيه طعم مدخن. المتبل هو مشتق عن البابا غنوج حيث يستخدم نفس الوصفة بالإضافة إلى اللبن الكثيف.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Baba_Ganoush_05of05_%288735238183%29.jpg/960px-Baba_Ganoush_05of05_%288735238183%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Breville USA","licence":"CC BY 2.0","leadFile":"Baba_Ganoush_05of05_(8735238183).jpg","views":282359,"langs":["ar","az","bg","ca","cs","de","el","es","eu","fa","fr","ha","he","hy","id","it","ja","jv","ka","ko","ku","ms","nl","pl","pt","ru","sv","th","tl","tr","uk","ur","yo","zh"],"langNames":{"ar":"بابا غنوج","az":"Baba qanuş","bg":"Баба гануш","ca":"Puré d'albergínia","cs":"Baba ganuš","de":"Baba Ghanoush","el":"Μπαμπά γκανούς","es":"Bābā ġanūsh","eu":"Baba ghanoush","fa":"بابا غنوج","fr":"Baba ganousch","ha":"Baba ghanoush","he":"באבא גנוש","hy":"Բաբա գանուշ","id":"Baba ghanoush","it":"Baba ganush","ja":"ババガヌーシュ","jv":"Baba ghanoush","ka":"ბაბა ღანუში","ko":"바바 간누즈","ku":"Babaxanûç","ms":"Baba ghanoush","nl":"Baba ganoush","pl":"Baba ghanoush","pt":"Baba ghanoush","ru":"Баба гануш","sv":"Baba ganush","th":"บาบาฆ็อนนูจญ์","tl":"Baba ghanoush","tr":"Babagannuş","uk":"Бабагануш","ur":"بابا غنوش","yo":"Baba ghanoush","zh":"巴巴加努吉"},"sourceLanguage":"ar"},{"title":"Börek","name":"Börek","country":"Iran","region":"Assyrian","url":"https://en.wikipedia.org/wiki/B%C3%B6rek","ingredients":["Flaky pastry (usually filo)","various fillings"],"course":"Tea pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg/960px-Meat_burek_%28GAK_bakery%2C_Belgrade%2C_Serbia%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0","leadFile":"Meat_burek_(GAK_bakery,_Belgrade,_Serbia).jpg","views":213888,"langs":["ar","az","bg","ca","cs","da","de","el","es","eu","fa","fi","fr","he","hr","hy","id","it","ja","jv","ka","ko","ku","lt","ms","nb","nl","pl","pt","ro","ru","sl","sr","sv","tr","uk","uz"],"langNames":{"ar":"بوريك","az":"Piroq","bg":"Бюрек","ca":"Börek","cs":"Burek","da":"Börek","de":"Börek","el":"Μπουρέκι","es":"Börek","eu":"Börek","fa":"بورک","fi":"Börek","fr":"Börek","he":"בורקס","hr":"Burek","hy":"Բյորեկ","id":"Börek","it":"Börek","ja":"ブレク","jv":"Börék","ka":"ბორექი","ko":"뵈레크","ku":"Boreg","lt":"Burekas","ms":"Börek","nl":"Börek","nb":"Børek","pl":"Burek","pt":"Börek","ro":"Börek","ru":"Бурекас","sl":"Burek","sr":"Бурек","sv":"Burek","tr":"Börek","uk":"Бурек","uz":"Boʻrek"}},{"title":"Dried lime tea","name":"Dried lime tea","country":"Iran","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Dried_lime_tea","prepSummary":"Loomi tea is made by seeding the dried limes (noomi Basra) where they are cracked into several pieces, or just pricked, and their peels are simmered in water for 15 to 30 minutes until boiled. Afterwards, they are drained and the tea is sweetened with sugar.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/aa/Noomibasra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meganesia","licence":"CC BY-SA 4.0","leadFile":"Noomibasra.jpg","views":5863},{"title":"Fattoush","name":"Fattoush","country":"Iran","region":"Levant","url":"https://en.wikipedia.org/wiki/Fattoush","ingredients":["Pita","mixed greens","vegetables Dressing: olive oil","lemon juice"],"photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Fattoush_mixed-salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arousing Appetites","licence":"CC BY-SA 3.0","leadFile":"Fattoush_mixed-salad.jpg","views":83035},{"title":"Kleicha","name":"Kleicha","country":"Iraq","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Kleicha","ingredients":["Dough","nuts","dates","sesame seeds"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Kleicha_%28%D9%83%D9%84%D9%8A%D8%AC%D8%A9%29.jpg/960px-Kleicha_%28%D9%83%D9%84%D9%8A%D8%AC%D8%A9%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Faisal1904","licence":"CC BY-SA 4.0","leadFile":"Kleicha_(كليجة).jpg","views":18571},{"title":"Kofta","name":"Kofta","country":"Egypt","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Kofta","prepSummary":"Meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste. They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew. Some versions are stuffed with nuts, cheese, or eggs. A Levantine version, pronounced kafta /ˈkɑːftə/, is typically made with minced beef or lamb, mixed with onion, parsley, and spices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Koofteh_tabrizi.jpg/960px-Koofteh_tabrizi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fabienkhan","licence":"CC BY-SA 2.5","leadFile":"Koofteh_tabrizi.jpg","views":232996,"langs":["ar","as","az","bn","ca","cs","de","es","et","eu","fa","fr","hi","hu","hy","id","it","ja","jv","kk","kn","ko","ku","lt","ml","nb","nl","pt","ro","ru","sr","sv","uk","ur","uz","zh"],"langNames":{"ar":"كفتة","as":"কোফটা","az":"Küftə","bn":"কোফতা","ca":"Kofta","cs":"Kofta","de":"Köfte","es":"Kofta","et":"Kiufta","eu":"Kofta","fa":"کوفته","fr":"Kefta","hi":"कोफ़्ता","hu":"Török konyha#Húsgombócok","hy":"Քուֆթա","id":"Kofta","it":"Kufta","ja":"キョフテ","jv":"Kofta","kk":"Кюфта","kn":"ಕೋಫ಼್ತಾ","ko":"코프타","ku":"Kufte","lt":"Kofta","ml":"കൊഫ്ത","nl":"Köfte","nb":"Köfte","pt":"Cafta","ro":"Chiftele","ru":"Кюфта","sr":"Кофта","sv":"Köfte","uk":"Кюфта","ur":"کوفتہ","uz":"Koʻfte","zh":"四喜丸子"}},{"title":"Lahmacun","name":"Lahmacun","country":"Iran","region":"Levant","url":"https://en.wikipedia.org/wiki/Lahmacun","ingredients":["Wheat flour","minced meat","vegetables","herbs"],"prepSummary":"لحم‌عجین (؛ ؛ ) یکی از خوراک‌های ترکیه، ارمنستان و سرزمین شام است. خوردن لحم‌عجین توسط مهاجران اهل ترکیه در کشورهایی مانند هلند رایج شده که در آنجا تحت عنوان پیتزای ترکی فروخته می‌شود و در ترکیه لاحماجون تلفظ میشود. این خوراک در ارمنستان و مناطق ارمنی‌نشین (دیاسپورای ارمنی) تحت عنوان پیزای ارمنی شناخته می‌شود. نام لحم‌عجین عربی و به معنای «گوشت و خمیر» است. این خوراک از خمیر گرد و نازکی تشکیل می‌شود و روی آن گوشت چرخ کرده و سبزیجات خرد شده مانند پیاز، گوجه فرنگی و جعفری می‌ریزند و می‌پزند. معمولاً روی آن لیموی تازه می‌ریزند و آن را لوله کرده و با ترشی، گوجه فرنگی، فلفل، پیاز، کاهو و بادمجان ک","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Lahmacun.jpg/960px-Lahmacun.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Rainer Zenz assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Lahmacun.jpg","views":131506,"langs":["ar","az","bg","bn","ca","cs","de","el","es","fa","fr","he","hy","id","it","ja","jv","ko","ku","nb","nl","pa","pl","pt","ro","ru","sr","tr","uk","uz","zh"],"langNames":{"ar":"لحم بعجين","az":"Lahmacun","bg":"Лахмаджун","bn":"লাহমাজুন","ca":"Lahmacun","cs":"Lahmacun","de":"Lahmacun","el":"Λαχματζούν","es":"Lahmacun","fa":"لحم‌عجین","fr":"Lahmacun","he":"לחמה בעג'ין","hy":"Լահմաջո","id":"Lahmacun","it":"Lahmacun","ja":"ラフマジュン","jv":"Lahmacun","ko":"라흐마준","ku":"Lehmecûn","nl":"Lahmacun","nb":"Lahmacun","pa":"ਲਹਮਾਕੂਨ","pl":"Lahmacun","pt":"Lahmacun","ro":"Lahmacun","ru":"Лахмаджун","sr":"Лахмаџун (Турска пица)","tr":"Lahmacun","uk":"Лахмаджун","uz":"Lahmajun","zh":"浪馬軍"},"sourceLanguage":"fa"},{"title":"Masgouf","name":"Masgouf","country":"Iraq","region":"Baghdad","url":"https://en.wikipedia.org/wiki/Masgouf","ingredients":["Large freshwater carps","barbs from the Tigris-Euphrates Basin"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Masgouf.jpg/960px-Masgouf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hill93","licence":"CC BY-SA 4.0","leadFile":"Masgouf.jpg","views":31718,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mercimek köftesi","name":"Mercimek köftesi","country":"Turkey","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Mercimek_k%C3%B6ftesi","ingredients":["lentil","bulgur","parsley","tomato paste"],"course":"Side dish, meze, salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Mercimekkoftesi.jpg/960px-Mercimekkoftesi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ahzaryamed","licence":"CC BY-SA 4.0","leadFile":"Mercimekkoftesi.jpg","views":8889},{"title":"Rozune","name":"Rozune","country":"Iran","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Rozune","views":599},{"title":"Samoon","name":"Samoon","country":"Iraq","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Samoon","ingredients":["Dough"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Iraqi_Samoon_2.jpg/960px-Iraqi_Samoon_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muhib mansour","licence":"CC BY-SA 4.0","leadFile":"Iraqi_Samoon_2.jpg","views":16429},{"title":"Tepsi baytinijan","name":"Tepsi baytinijan","country":"Iraq","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Tepsi_baytinijan","ingredients":["Eggplant","meatballs","tomatoes","potatoes","onions","garlic"],"course":"Main dish, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Tepsi-Baytinijan.jpg/960px-Tepsi-Baytinijan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peteravivangel","licence":"CC BY-SA 4.0","leadFile":"Tepsi-Baytinijan.jpg","views":4812},{"title":"Turkish coffee","name":"Turkish coffee","country":"Turkey","region":"Assyrian","url":"https://en.wikipedia.org/wiki/Turkish_coffee","prepSummary":"Turkish coffee as a beverage is very finely ground coffee brewed in water by bringing just to the boil. Any coffee beans may be used—there are no preferred \"Turkish coffee beans\". Arabica varieties are considered best, but robusta or a blend is also used. The very fine grind extracts intensely, so that the degree of roast has a big impact; beans are best roasted medium or medium-dark; light and dark roasts do not give best results. The fine grind also means that the coffee grounds will go stale soon after grinding. The coffee grounds are left in the coffee when served. The coffee is traditionally served in a small porcelain cup called a ' 'coffee cup'.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/T%C3%BCrk_Kahvesi_-_Bakir_Cezve.jpg/960px-T%C3%BCrk_Kahvesi_-_Bakir_Cezve.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eaeeae","licence":"CC BY-SA 3.0","leadFile":"Türk_Kahvesi_-_Bakir_Cezve.jpg","views":143129,"langs":["ar","az","bg","ca","cs","da","de","el","es","et","eu","fa","fi","fr","he","hr","hu","hy","id","it","ja","jv","ka","kk","kn","ko","lt","lv","ml","mr","ms","nb","nl","pa","pl","pt","ro","ru","sl","sr","sv","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"قهوة تركية","az":"Türk qəhvəsi","bg":"Турско кафе","ca":"Cafè turc","cs":"Turecká mokka","da":"Tyrkisk kaffe","de":"Mokka (Kaffee)","el":"Τούρκικος καφές","es":"Café turco","et":"Türgi kohv","eu":"Turkiar kafe","fa":"قهوه ترک","fi":"Turkkilainen kahvi","fr":"Café turc","he":"קפה טורקי","hr":"Turska kava","hu":"Török kávé","hy":"Թուրքական սուրճ","id":"Kopi Turki","it":"Caffè turco","ja":"トルココーヒー","jv":"Kopi Turki","ka":"თურქული ყავა","kk":"Түрікше дайындалған кофе","kn":"ಟರ್ಕಿಶ್ ಕಾಫಿ","ko":"튀르키예 커피","lt":"Turkiška kava","lv":"Turku kafija","ml":"ടർക്കിഷ് കോഫി","mr":"टर्किश कॉफी","ms":"Kopi Turki","nl":"Turkse koffie","nb":"Tyrkisk kaffe","pa":"ਤੁਰਕੀ ਕੌਫੀ","pl":"Kawa po turecku","pt":"Café turco","ro":"Cafenelele și cafeaua în Imperiul Otoman","ru":"Кофе по-турецки","sl":"Turška kava","sr":"Turska kafa","sv":"Turkiskt kaffe","tr":"Türk kahvesi","uk":"Кава по-турецьки","ur":"ترک قہوہ","uz":"Turk qahvasi","vi":"Cà phê Thổ Nhĩ Kỳ","zh":"土耳其咖啡"}},{"title":"Azerbaijani cuisine","name":"Azerbaijani cuisine","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Azerbaijani_cuisine","views":26270},{"title":"Azerbaijani wine","name":"Azerbaijani wine","country":"Iran","region":"Azerbaijani drinks","url":"https://en.wikipedia.org/wiki/Azerbaijani_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Azerbaijan_1995_CIA_map.jpg/960px-Azerbaijan_1995_CIA_map.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Azerbaijan_1995_CIA_map.jpg","views":3619},{"title":"Beer in Azerbaijan","name":"Beer in Azerbaijan","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Beer_in_Azerbaijan","views":2590},{"title":"Chebureki","name":"Chebureki","country":"Iran","region":"Crimean Peninsula","url":"https://en.wikipedia.org/wiki/Chebureki","ingredients":["Lamb or beef"],"prepSummary":"A cheburek is a semicircular, filled with a very thin layer of ground beef, poultry meat, lamb or basically any ground meat which has been seasoned with ground onion and black pepper. The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as needed to prevent the dough from sticking. The meat fill is layered thinly enough that it will cook fully in the sealed half-moon pocket.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Ayran%2B%C3%87ib%C3%B6rek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Eaeeae","licence":"CC BY 3.0","leadFile":"Ayran+Çibörek.jpg","views":59049},{"title":"Chigirtma","name":"Chigirtma","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Chigirtma","prepSummary":"The chicken is boiled, then placed in the pan and chopped fried onions, lemon juice, spices are added on it. A little broth is poured before simmering 20 minutes. Eggs are added to the chicken and cooked until the dish is done.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/%C3%87%C4%B1%C4%9F%C4%B1rtma.JPG/960px-%C3%87%C4%B1%C4%9F%C4%B1rtma.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Urek Meniashvili","licence":"CC BY-SA 3.0","leadFile":"Çığırtma.JPG","views":1739},{"title":"Doymenj","name":"Doymenj","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Doymenj","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/D%C3%B6ym%C9%99nc_-_Doymenj.jpg/960px-D%C3%B6ym%C9%99nc_-_Doymenj.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tarixchi-N","licence":"CC BY-SA 3.0","leadFile":"Döymənc_-_Doymenj.jpg","views":319},{"title":"Eggplant jam","name":"Eggplant jam","country":"Turkey","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Eggplant_jam","ingredients":["Eggplant"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Eggplant_jam_Azerbaijan.jpg/960px-Eggplant_jam_Azerbaijan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Irada","licence":"CC BY-SA 3.0","leadFile":"Eggplant_jam_Azerbaijan.jpg","views":1130,"originClaims":["Turkey","Syria"]},{"title":"Gürzə","name":"Gürzə","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/G%C3%BCrz%C9%99","ingredients":["Flour","lamb","onion"],"photo":"https://upload.wikimedia.org/wikipedia/commons/0/01/%D0%93%D1%8E%D1%80%D0%B7%D0%B0.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DivineFlash","licence":"CC BY-SA 4.0","leadFile":"Гюрза.jpg","views":3929},{"title":"Hoşmerim","name":"Hoşmerim","country":"Turkey","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Ho%C5%9Fmerim","ingredients":["Semolina","cheese","sugar","milk","almond"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Peynir_helva.jpg/960px-Peynir_helva.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Peynir_helva.jpg","views":3633},{"title":"Joshpara","name":"Joshpara","country":"Iran","region":"West Asia","url":"https://en.wikipedia.org/wiki/Joshpara","ingredients":["Dough (flour","eggs","water","salt)","ground meat","onions","herbs","salt"],"course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/D%C3%BC%C5%9Fb%C9%99r%C9%99_yar%C4%B1mfabrikat%C4%B1_1.jpg/960px-D%C3%BC%C5%9Fb%C9%99r%C9%99_yar%C4%B1mfabrikat%C4%B1_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sefer azeri","licence":"CC BY-SA 4.0","leadFile":"Düşbərə_yarımfabrikatı_1.jpg","views":21712},{"title":"Kol böreği","name":"Kol böreği","country":"Turkey","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Kol_b%C3%B6re%C4%9Fi","ingredients":["Lamb","ground meat","beyaz peynir","spinach","potato","phyllo."],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/Motani_burek_1.gif?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"Motani_burek_1.gif","views":2847},{"title":"Kuymak","name":"Kuymak","country":"Turkey","region":"Black Sea region","url":"https://en.wikipedia.org/wiki/Kuymak","ingredients":["Minci or golot cheese","cornmeal or wheat flour","cream or butter","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Kuymak%2C_2020.jpg/960px-Kuymak%2C_2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Basak","licence":"CC BY-SA 4.0","leadFile":"Kuymak,_2020.jpg","views":15029},{"title":"Lavash","name":"Lavash","country":"Armenia","region":"Middle East","url":"https://en.wikipedia.org/wiki/Lavash","prepSummary":"Lavash is made with wheat flour—usually white flour—kneaded with water and salt, forming a stiff dough. High-extraction flour is typically used, at about 80–82% extraction. Leavened and unleavened forms of lavash exist. It may be leavened with yeast or with a sourdough starter known in Armenian as, Then, it may be rolled with a spiked rolling pin that forms indentations. The dough is slapped against the hot walls of a tandoor (also known as tonir or tanoor), a type of clay oven. To place the dough in the oven, it is stretched over a round cushion with a handle, functioning as a peel.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/Pan_armenio_en_el_mercado_de_Yerevan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wiquijote","licence":"Public domain","leadFile":"Pan_armenio_en_el_mercado_de_Yerevan.JPG","views":125924,"langs":["af","ar","az","bg","ca","cs","de","el","es","et","eu","fa","fr","he","hi","hy","id","it","ja","jv","ka","ko","ku","lt","lv","ml","nb","nl","pl","pt","ru","sk","sr","sv","ta","tr","uk","uz","zh"],"langNames":{"af":"Lavash","ar":"لواش","az":"Lavaş","bg":"Лаваш","ca":"Lavash","cs":"Lavaš","de":"Lavash","el":"Λαβάς","es":"Lavash","et":"Lavašš","eu":"Lavash","fa":"نان لواش","fr":"Lavash","he":"לוואש","hi":"लवाश","hy":"Լավաշ","id":"Lavash","it":"Lavash","ja":"ラヴァシュ","jv":"Lavash","ka":"ლავაში","ko":"라바시","ku":"Nanê loş","lt":"Lavašas","lv":"Lavašs","ml":"ലവാഷ്","nl":"Lavash","nb":"Lavasj","pl":"Lawasz","pt":"Lavash","ru":"Лаваш","sk":"Lavaš","sr":"Лаваш","sv":"Lavash","ta":"லாவாஷ்","tr":"Lavaş","uk":"Лаваш","uz":"Lavash","zh":"拉瓦什"}},{"title":"Levengi","name":"Levengi","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Levengi","prepSummary":"The ingredients for stuffing include peeled walnuts, which can be finely chopped or passed through a meat grinder; onions, either chopped or grated and then drained of moisture through a sieve or cheesecloth; aloo bukhara (dried sour prunes) or sour cherry; and aloocheh (sour plum) paste or a pomegranate syrup called narsharab. It may optionally include raisins, other dried fruits such as figs, and vegetable oil.","course":"Main course or side","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Bal%C4%B1q_l%C9%99v%C9%99ngisi.jpg/960px-Bal%C4%B1q_l%C9%99v%C9%99ngisi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moonsun1981","licence":"CC BY-SA 3.0","leadFile":"Balıq_ləvəngisi.jpg","views":3230},{"title":"Lula kebab","name":"Lula kebab","country":"Armenia","region":"South Caucasus","url":"https://en.wikipedia.org/wiki/Lula_kebab","ingredients":["Lamb","mutton","onion"],"prepSummary":"The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed to make it stay on the skewer. The meat mash is mixed well and stored in the refrigerator for an hour. Later the mince is extracted from the refrigerator and is mixed well. The mince is wrapped around the skewer. The mince gets slightly long form on a slightly wide skewer. Then it gets fried on coal barbecue, called a mangal. It's cooked for 10-15 minutes. The kebab is served between the lavash.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Azerbaijani_lyulya_kebab.jpg/960px-Azerbaijani_lyulya_kebab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rt788","licence":"CC BY-SA 4.0","leadFile":"Azerbaijani_lyulya_kebab.jpg","views":20208},{"title":"Pomegranate juice","name":"Pomegranate juice","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Pomegranate_juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Pomegranate_Juice_%282019%29.jpg/960px-Pomegranate_Juice_%282019%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Augustus Binu : flickr","licence":"CC BY-SA 3.0","leadFile":"Pomegranate_Juice_(2019).jpg","views":40114,"langs":["ar","az","el","fa","fi","he","id","ro","ru","ta","tg","tr","uk","vi","zh"],"langNames":{"ar":"عصير الرمان","az":"Nar şirəsi","el":"Χυμός ροδιού","fa":"آب انار","fi":"Granaattiomenamehu","he":"מיץ רימונים","id":"Jus delima","ro":"Suc de rodii","ru":"Гранатовый сок","ta":"மாதுளஞ்சாறு","tg":"Оби анор","tr":"Nar suyu","uk":"Гранатовий сік","vi":"Nước lựu","zh":"石榴汁"}},{"title":"Qatiq","name":"Qatiq","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Qatiq","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Qatiq_from_Azerbaijan.jpg/960px-Qatiq_from_Azerbaijan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Irada","licence":"CC BY 3.0","leadFile":"Qatiq_from_Azerbaijan.jpg","views":10606},{"title":"Qutab","name":"Qutab","country":"Turkey","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Qutab","ingredients":["Beef","leek","pumpkin"],"course":"Mainly as an appetizer (small size) Sometimes as the main co","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/K%C3%BCk%C3%BC-Gutab_Azerbaijani.gif?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Photo by MrArifnajafov (Photography from the original).","licence":"CC BY-SA 3.0","leadFile":"Kükü-Gutab_Azerbaijani.gif","views":11439},{"title":"Shollar water","name":"Shollar water","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Shollar_water","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Baku-Shollar_water_pipe.jpg/960px-Baku-Shollar_water_pipe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Interfase","licence":"Public domain","leadFile":"Baku-Shollar_water_pipe.jpg","views":663},{"title":"Squash blossom","name":"Squash blossom","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Squash_blossom","prepSummary":"La flor de ahuyama, ayote, calabaza, pipián, zapallo...etc. (Cucurbita spp., particularmente Cucurbita pepo) es una flor considerada como alimento en muchas culturas del mundo. Tiene una forma de trompeta y sus pétalos pueden ser de color amarillo, naranja o blanco. La flor de la calabaza es comestible al igual que su fruto (la calabaza), las semillas (pepitas) y los tallos tiernos (guías). Las flores de calabaza son perecederas y, como tales, rara vez se almacenan en los supermercados. Las flores de calabaza pueden ser masculinas o femeninas y se usan indistintamente; sin embargo, son las fem","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Zucchini_flowers_-_stierch.jpg/960px-Zucchini_flowers_-_stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarah Stierch","licence":"CC BY 4.0","leadFile":"Zucchini_flowers_-_stierch.jpg","views":18494,"langs":["ar","de","es","fr","hy","it","ko","ru","sr","uk"],"langNames":{"ar":"أزهار القرع","de":"Zucchiniblüte","es":"Flor de calabaza","fr":"Fleur de courgette","hy":"Ցուկինիի ծաղիկներ","it":"Fiore di zucca","ko":"호박꽃","ru":"Цветки тыкв","sr":"Цвет тиквице","uk":"Квіти гарбузових"},"sourceLanguage":"es"},{"title":"Stuffed apples","name":"Stuffed apples","country":"Iran","region":"Armenia","url":"https://en.wikipedia.org/wiki/Stuffed_apples","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Alma_dolmas%C4%B1_Azerbaijani_cuisine.jpg/960px-Alma_dolmas%C4%B1_Azerbaijani_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MrArifnajafov","licence":"CC BY-SA 4.0","leadFile":"Alma_dolması_Azerbaijani_cuisine.jpg","views":1112},{"title":"Stuffed quinces","name":"Stuffed quinces","country":"Iran","region":"Armenia","url":"https://en.wikipedia.org/wiki/Stuffed_quinces","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Heyva_dolmas%C4%B1_Azerbaijani_cuisine.jpg/960px-Heyva_dolmas%C4%B1_Azerbaijani_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MrArifnajafov","licence":"CC BY-SA 4.0","leadFile":"Heyva_dolması_Azerbaijani_cuisine.jpg","views":1470},{"title":"Stuffed sorrel","name":"Stuffed sorrel","country":"Iran","region":"Turkey","url":"https://en.wikipedia.org/wiki/Stuffed_sorrel","course":"Hot","views":795},{"title":"Stuffed tomatoes","name":"Stuffed tomatoes","country":"Iran","region":"Turkey","url":"https://en.wikipedia.org/wiki/Stuffed_tomatoes","prepSummary":"In most countries, the tomatoes are stuffed with meat (lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filling is traditionally made with rice alone In Provence, France, it is common to prepare tomates farcies with minced meat, breadcrumbs and cheese.","course":"Hot or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Pomidor_dolmas%C4%B1_Azerbaijani_cuisine.jpg/960px-Pomidor_dolmas%C4%B1_Azerbaijani_cuisine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MrArifnajafov","licence":"CC BY-SA 4.0","leadFile":"Pomidor_dolması_Azerbaijani_cuisine.jpg","views":7558},{"title":"Sujuk","name":"Sujuk","country":"Turkey","region":"Central Asia","url":"https://en.wikipedia.org/wiki/Sujuk","ingredients":["Ground meat (usually beef","lamb)","cumin","garlic","salt","red pepper"],"prepSummary":"In Turkey, beef is the main raw material for sucuk production. At the beginning of the process the meat is preground in plates and tested for its fat content. Afterwards the meat is mixed with curing salt, which contains 0.5% sodium nitrite, and stored for 8–16 hours in for further processing. Later the preground meat is mixed with frozen and ground tail fat, beef tallow, suet and additives like spices, ascorbate, dextrose and starter culture. The mixture is ground again in plates, which forms the mosaic structure of sucuk. Thenceforth the product is filled in casings made of collagen or fiber and these casings are twisted or tied to portionize sucuk.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Sucuk-1.jpg/960px-Sucuk-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Zenz","licence":"CC BY-SA 3.0","leadFile":"Sucuk-1.jpg","views":89255,"langs":["ar","az","bg","ca","da","de","el","es","fa","fr","he","hr","hy","id","it","jv","ka","kk","ko","ku","nb","nl","pl","pt","ro","ru","sr","tr","uk","ur","uz"],"langNames":{"ar":"سجق (طعام)","az":"Sucuk","bg":"Суджук","ca":"Sucuk","da":"Sucuk","de":"Sucuk","el":"Σουτζούκι","es":"Sucuk","fa":"سوجوک","fr":"Soudjouk","he":"סוג'וק","hr":"Sudžuk","hy":"Սուջուխ","id":"Shuzhuk","it":"Sucuk","jv":"Sujuk","ka":"სუჯუკი","kk":"Шұжық (тағам)","ko":"수주크","ku":"Benî","nl":"Sucuk","nb":"Sucuk","pl":"Sudżuk","pt":"Sucuk","ro":"Ghiuden","ru":"Суджук","sr":"Суџук","tr":"Sucuk","uk":"Суджук","ur":"سجق","uz":"Sujuk"}},{"title":"Tabrizi Lovuez","name":"Tabrizi Lovuez","country":"Iran","region":"Iranian Azerbaijan","url":"https://en.wikipedia.org/wiki/Tabrizi_Lovuez","ingredients":["Almond flour","sugar","egg white","vanilla"],"prepSummary":"Mix water and sugar and let them boil while mixing continuously. Next, add saffron and stop heating the syrup. Mix the syrup in a way that it loses the glass-like appearance. Add almond powder little by little to the syrup while mixing it. Stop adding the powder once the mixture forms a paste similar to a viscous pulp that doesn't stick. Unfold waxed paper into a baking tray and evenly pour the pulp, then sprinkle nuts on the surface of the Lovz and push them down. Refrigerate for about three to four hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Lovuez.png/960px-Lovuez.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"F4fluids","licence":"CC BY-SA 4.0","leadFile":"Lovuez.png","views":1225},{"title":"Tahini roll","name":"Tahini roll","country":"Turkey","region":"Armenia","url":"https://en.wikipedia.org/wiki/Tahini_roll","ingredients":["Dough","tahini","sugar","cinnamon"],"prepSummary":"The dough includes sugar and oil and has a texture between a bread and a cookie. It is leavened with yeast and can be baked after the first rise. Sometimes the pastry may be soaked in syrup of sugar or honey and flavored with cinnamon. Tahini rolls are made by rolling the dough flat, spreading it with the tahini mixture, sprinkling with sugar and rolling into a log shape.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Corek2.jpg/960px-Corek2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 3.0","leadFile":"Corek2.jpg","views":4164},{"title":"Tsoureki","name":"Tsoureki","country":"Iran","region":"Balkans","url":"https://en.wikipedia.org/wiki/Tsoureki","prepSummary":"Le tsouréki (en, du turc ), aussi appelé en turc, en azéri, (choreg) en arménien, est un pain sucré, proche de la brioche, utilisé dans la cuisine de nombreux pays. Le tsouréki est utilisé dans la cuisine grecque, en particulier pour Pâques : le tsouréki est servi avec des œufs (soit au milieu si le tsouréki a une forme torique, soit sur le côté si le tsouréki est plein). Il est fréquemment parfumé au mahaleb. En Arménie, le choreg (tcheurek) est aussi utilisé à Pâques : il contient une pièce de monnaie, symbole de chance. En Turquie, il existe plusieurs variantes comme le boyoz ou laçma.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Christopsomo_-_Greek_Christmas_Bread_-_Flickr_-_pellaea.jpg/960px-Christopsomo_-_Greek_Christmas_Bread_-_Flickr_-_pellaea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jason Hollinger","licence":"CC BY 2.0","leadFile":"Christopsomo_-_Greek_Christmas_Bread_-_Flickr_-_pellaea.jpg","views":26348,"langs":["ar","ca","de","el","fr","hy","id","it","jv","ko","ru","tr","uk"],"langNames":{"ar":"جرك (معجنات)","ca":"Tsureki","de":"Tsoureki","el":"Τσουρέκι","fr":"Tsouréki","hy":"Ցուրեկի","id":"Tsoureki","it":"Tsoureki","jv":"Tsoureki","ko":"추레키","ru":"Цуреки","tr":"Tsoureki","uk":"Цурекі"},"sourceLanguage":"fr","originClaims":["Turkey","Armenia","Greece"]},{"title":"Filo","name":"Filo","country":"Iran","region":"Baklava","url":"https://en.wikipedia.org/wiki/Filo","ingredients":["Flour","water","oil"],"prepSummary":"Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If the dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another. In modern times, mechanical rollers are also used. Prior to World War I, households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for börek.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Baklava.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Baklava.jpg","views":146228,"langs":["ar","az","bg","ca","cs","da","el","es","eu","fa","fi","fr","he","hy","id","it","ja","jv","ko","ku","ms","nb","nl","pl","pt","ru","sv","tr","uk","ur","zh"],"langNames":{"ar":"رقائق عجين","az":"Kövrək","bg":"Кора за баница","ca":"Pasta fil·lo","cs":"Tažené těsto","da":"Filodej","el":"Φύλλο (μαγειρική)","es":"Masa filo","eu":"Filo ore","fa":"خمیر فیلو","fi":"Filo-taikina","fr":"Pâte phyllo","he":"פילו","hy":"Ֆիլո","id":"Phyllo","it":"Pasta fillo","ja":"フィロ","jv":"Filo","ko":"필로","ku":"Şikeva (hevîr)","ms":"Filo","nl":"Filodeeg","nb":"Filodeig","pl":"Filo (ciasto)","pt":"Massa filo","ru":"Филло","sv":"Filodeg","tr":"Yufka","uk":"Філо","ur":"فیلو (بقلاوہ)","zh":"薄脆酥皮"}},{"title":"Güllaç","name":"Güllaç","country":"Turkey","region":"Baklava","url":"https://en.wikipedia.org/wiki/G%C3%BClla%C3%A7","ingredients":["corn starch","wheat flour","walnuts","milk","pomegranate"],"prepSummary":"Güllaç, mısır nişastası, gül suyu, süt ve şeker ile hazırlanan geleneksel Türk tatlısıdır. Kitâb-ı Me’kûlât'da Gülac olarak tarifi verilmiştir. Kitâbü't-Tabîh (Bağdâdî) (Muhammed bin Mahmûd Şirvânî çevirisinde) “terkib-i güllac” başlıklı tarifte sadece yufkasının yapımını anlatır.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/G%C3%BClla%C3%A7_with_pomegranate.jpg/960px-G%C3%BClla%C3%A7_with_pomegranate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Güllaç_with_pomegranate.jpg","views":16957,"langs":["ar","ca","de","es","he","ig","it","ja","jv","ru","tr","uk","uz"],"langNames":{"ar":"كلج","ca":"Güllaç","de":"Güllaç","es":"Güllaç","he":"גולאץ' (מאכל)","ig":"Güllaç","it":"Güllaç","ja":"ギュルラッチ","jv":"Güllaç","ru":"Гюллач","tr":"Güllaç","uk":"Гюлляч","uz":"Gullach"},"sourceLanguage":"tr"},{"title":"Lauzinaj","name":"Lauzinaj","country":"Iran","region":"Baklava","url":"https://en.wikipedia.org/wiki/Lauzinaj","views":9964},{"title":"Placenta cake","name":"Placenta cake","country":"Iran","region":"Baklava","url":"https://en.wikipedia.org/wiki/Placenta_cake","ingredients":["Flour","semolina dough","cheese","honey","bay leaves"],"prepSummary":"La tarta placenta es un plato de la antigua Grecia y Roma que consiste en muchas capas de masa intercaladas con una mezcla de queso y miel y aromatizadas con hojas de laurel, horneadas y luego cubiertas con miel. El postre se menciona en textos clásicos como los poemas griegos de Arquéstrato y Antífanes, así como en el De agri cultura de Catón el Viejo.","photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Bucharest%2C_Greek_pie-maker%2C_1880.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Bucharest,_Greek_pie-maker,_1880.jpg","views":54221,"langs":["ar","de","el","es","id"],"langNames":{"ar":"كعكة المشيمة","de":"Placenta (Wort für Gebäck)","el":"Πλακούντας (γλυκό)","es":"Tarta placenta","id":"Kue plasenta"},"sourceLanguage":"es"},{"title":"Sheki halva","name":"Sheki halva","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Sheki_halva","prepSummary":"Sheki pakhlava is made by pastry professionals, known as halvachi, and is not traditionally made at home. Stuffing is made of crumbled hazelnuts, ground cardamom and coriander seeds. After placing 8–10 rishta layers on a round copper tray, the stuffing is added and then it is covered with 5–10 rishta layers. The top layer is decorated with saffron in a square shape reminiscent of shabaka. It is generally baked over charcoal for 10–20 minutes.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/%C5%9E%C9%99ki_halvas%C4%B1_Cuisine_of_Azerbaijan.jpg/960px-%C5%9E%C9%99ki_halvas%C4%B1_Cuisine_of_Azerbaijan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MrArifnajafov","licence":"CC BY-SA 4.0","leadFile":"Şəki_halvası_Cuisine_of_Azerbaijan.jpg","views":2353},{"title":"Strudel","name":"Strudel","country":"Iran","region":"Baklava","url":"https://en.wikipedia.org/wiki/Strudel","ingredients":["Filo pastry"],"prepSummary":"اِشترودل یا اِسترودل نام یکی از شیرینی‌های اتریشی است. اشترودل ورقه نازکی از خمیر پخته‌است که لوله شده و لای آن شیرینی یا انواع موادغذایی باشد. در تهیه شیرینی اشترودل در قدیم از شیرینی شرقی باقلوا الهام گرفته شده‌است.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Strudel.jpg/960px-Strudel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"che","licence":"CC BY-SA 2.5","leadFile":"Strudel.jpg","views":102399,"langs":["ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fr","gl","he","hr","hu","hy","id","it","ja","jv","ka","kk","ko","lt","nb","pl","ru","sl","sr","sv","th","uk","vi","zh"],"langNames":{"ar":"شترودل","az":"Ştrudel","bg":"Щрудел","ca":"Strudel","cs":"Závin","cy":"Strwdel","da":"Strudel","de":"Strudel (Gericht)","el":"Στρούντελ","es":"Strudel","et":"Struudel","eu":"Strudel","fa":"اشترودل","fr":"Strudel","gl":"Strudel","he":"שטרודל","hr":"Savijača","hu":"Rétes","hy":"Շտրուդել","id":"Strudel","it":"Strudel","ja":"シュトゥルーデル","jv":"Strudel","ka":"შტრუდელი","kk":"Штрудель","ko":"슈트루델","lt":"Štrudelis","nb":"Strudel","pl":"Strudel","ru":"Штрудель","sl":"Zavitek","sr":"Штрудла","sv":"Strudel","th":"ชทรูเดิล","uk":"Струдель","vi":"Strudel","zh":"果餡卷"},"sourceLanguage":"fa"},{"title":"Sütlü Nuriye","name":"Sütlü Nuriye","country":"Turkey","region":"Baklava","url":"https://en.wikipedia.org/wiki/S%C3%BCtl%C3%BC_Nuriye","ingredients":["Dough","butter","hazelnuts or walnuts","sugar","water","lemon juice","milk"],"prepSummary":"Sütlü Nuriye, Türk mutfağından bir tatlı. İhtilal tatlısı veya ihtilal baklavası da denir. Süt, fındık, şeker ve un ile yapılır. 12 Eylül döneminde bir generalin, satın aldığı baklavanın fiyatının yüksekliğini, İstanbul Belediye Başkanı Korgeneral İsmail Hakkı Akansel'e şikayet etmesi üzerine, o sene Ramazan Bayramından iki gün önce baklavanın satış fiyatının üst sınırıyla ilgili liste yayınlanmıştır. Ancak belirlenen fiyatın, baklava maliyetini kurtarmaması üzerine, Güllüoğlu Baklavaları sahipleri, narh fiyatı dahilinde satılabilecek maliyette bir baklava yapmanın çaresini aramış; fıstık yeri","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/S%C3%BCtl%C3%BC_nuriye.jpg/960px-S%C3%BCtl%C3%BC_nuriye.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Sütlü_nuriye.jpg","views":4424,"langs":["ar","ca","it","jv","ku","ru","tr"],"langNames":{"ar":"نورية بحليب","ca":"Nuriye","it":"Sütlü Nuriye","jv":"Sütlü Nuriyé","ku":"Nûriye","ru":"Сютлю Нурие","tr":"Sütlü Nuriye"},"sourceLanguage":"tr"},{"title":"Warbat","name":"Warbat","country":"Iran","region":"Levant","url":"https://en.wikipedia.org/wiki/Warbat","ingredients":["Filo","custard or qishta","sugar syrup","ghee or butter"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/Warbat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mervat Salman","licence":"CC BY-SA 4.0","leadFile":"Warbat.jpg","views":10689},{"title":"Barbari bread","name":"Barbari bread","country":"Iran","region":"Razavi Khorasan","url":"https://en.wikipedia.org/wiki/Barbari_bread","ingredients":["Wheat flour"],"prepSummary":"نان بربری نوعی نان است که پخت آن در ایران مرسوم است و به هر دو شیوهٔ سنتی و صنعتی تولید می‌شود. نام این نان برگرفته از نام ایل بربر (هزاره) است که در مرز بین ایران و افغانستان زندگی می‌کردند. در اواخر دوران قاجار چند بربر پخت این نان را در تهران آغاز کردند و آن را رواج دادند. طعم و بوی ویژه این نان ناشی از استفاده از ترکیب آب و مقدار کمی خمیر مایه است که پیش از پخت به وسیلهٔ نانوا روی خمیر نان مالیده می‌شود. همچنین گاهی در حین پخت این نان مقداری کنجد به آن اضافه می‌گردد که قیمت آن را به شکل مضاعفی (حتی تا دو برابر) افزایش می‌دهد؛ انجام این کار موجب می‌شود به جای مزهٔ شیرین و دلخواه و دوست داشت","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Nun_Barbar%C3%AD_fatto_con_farina_di_grano_del_Senatore_Cappelli.jpg/960px-Nun_Barbar%C3%AD_fatto_con_farina_di_grano_del_Senatore_Cappelli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcuscalabresus","licence":"CC BY-SA 4.0","leadFile":"Nun_Barbarí_fatto_con_farina_di_grano_del_Senatore_Cappelli.jpg","views":24289,"langs":["ar","bn","es","fa","fr","hi","id","it","ja","ko","ru","uk","uz"],"langNames":{"ar":"الخبز البربري","bn":"বর্বরি রুটি","es":"Barbarí (pan)","fa":"نان بربری","fr":"Barbari","hi":"बर्बरी रोटी","id":"Roti Barbari","it":"Pane Barbari","ja":"ナン・エ・バルバリー","ko":"바르바리 (음식)","ru":"Барбари (хлеб)","uk":"Барбарі (хліб)","uz":"Barbari (non)"},"sourceLanguage":"fa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Saj bread","name":"Saj bread","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Saj_bread","ingredients":["Flour","water","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Yufka_ekmek.jpg/960px-Yufka_ekmek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adem Durdu","licence":"CC BY-SA 3.0","leadFile":"Yufka_ekmek.jpg","views":30048},{"title":"Sangak","name":"Sangak","country":"Iran","region":"Khorasan","url":"https://en.wikipedia.org/wiki/Sangak","ingredients":["Wheat flour","Sour dough","Sesame"],"prepSummary":"Sangak is always made from a very high-hydration dough. After the dough is prepared, usually with a large mixing machine, quantities of the sticky dough are scooped up by the baker and spread into a rough triangle on an oiled metal bread peel. The baker then applies toppings if any are used. The peels used for sangak have very long handles, sometimes almost 3 meters (10 ft). The baker uses this handle to tip the formed dough onto a large tray that often rotates within the oven, which is usually gas-fired. This tray is covered with smooth river stones, which give sangak its characteristic corrugated texture and combination of thick, chewy regions separated by thin and crispy borders.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Sangak_05.jpg/960px-Sangak_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fatemeh Abedi","licence":"CC BY 4.0","leadFile":"Sangak_05.jpg","views":21036,"langs":["az","cs","es","fa","fr","he","hi","id","it","ja","jv","ko","ru","uk","uz","zh"],"langNames":{"az":"Səngək","cs":"Sangak","es":"Sangak","fa":"سنگک","fr":"Sangak","he":"סנגק","hi":"संगक","id":"Sangak","it":"Sangak","ja":"サンギャク","jv":"Sangak","ko":"산가크","ru":"Сангак","uk":"Сангяк","uz":"Sangak non","zh":"桑嘎克"}},{"title":"Wagafi bread","name":"Wagafi bread","country":"Iran","region":"Southern regions of Iran","url":"https://en.wikipedia.org/wiki/Wagafi_bread","ingredients":["Flour"],"prepSummary":"نان وقفی (در گویش محلی جنوبی اغلب به آن نان سفید نیز می‌گویند) یک نوع نان ایرانی است که معمولاً حاوی مقدار بیشتری آرد نسبت به نان معمولی است. حجم و شکل این نان صاف و نازک است. نان را به شکل در تنور درست می‌کنند.","course":"with hummus","views":501,"langs":["ar","fa"],"langNames":{"ar":"خبز وقيفي","fa":"نان وقفی"},"sourceLanguage":"fa"},{"title":"Bastani","name":"Bastani","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/Bastani","ingredients":["Milk","cream","sugar"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Gilak%2C_Archway%2C_London_%285241860049%29.jpg/960px-Gilak%2C_Archway%2C_London_%285241860049%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewan Munro from London, UK","licence":"CC BY-SA 2.0","leadFile":"Gilak,_Archway,_London_(5241860049).jpg","views":26627},{"title":"Cookie","name":"Cookie","country":"United Kingdom","region":"Persia","url":"https://en.wikipedia.org/wiki/Cookie","ingredients":["harina"],"prepSummary":"La galleta (del francés galette) es una preparación de pequeño tamaño, dulce, salada o agridulce, horneada y hecha normalmente a base de harina de trigo, huevos, azúcar, mantequilla o aceites vegetales o grasas animales. Puede incluir más ingredientes como otros cereales, pasas, frutos secos, chocolate, saborizantes como la vainilla, el amaranto y el coco entre muchos otros. Pertenece a la repostería.","course":"Often room temperature, although they may be served when sti","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b4/Choco_chip_cookie.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"brainloc on sxc.hu (Bob Smith)","licence":"CC BY 2.5","leadFile":"Choco_chip_cookie.png","views":294798,"langs":["ar","az","ca","da","es","et","eu","fa","fi","ha","he","hi","hr","hu","hy","id","is","ja","jv","ka","kk","kn","ko","lt","lv","ml","nb","nl","pl","pt","ro","ru","sr","sv","ta","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"كعيكة","az":"Peçenye","ca":"Galeta","da":"Småkage","es":"Galleta","et":"Küpsis","eu":"Galleta","fa":"کلوچه","fi":"Keksi","ha":"Cookie","he":"עוגייה","hi":"कुकी (एक प्रकार का बिस्कुट)","hr":"Keks","hu":"Aprósütemény","hy":"Թխվածքաբլիթ","id":"Kukis","is":"Smákaka","ja":"クッキー","jv":"Kukis","ka":"ორცხობილა","kk":"Печенье","kn":"ಕುಕಿ","ko":"쿠키","lt":"Sausainis","lv":"Cepumi","ml":"ബിസ്കറ്റ്","nl":"Koekje","nb":"Småkaker","pl":"Ciastko","pt":"Bolacha","ro":"Fursec","ru":"Печенье","sr":"Кекс","sv":"Småkakor","ta":"குக்கீ","th":"คุกกี้","tr":"Çerez","uk":"Печиво","ur":"کوکی","uz":"Pechenye","vi":"Bánh quy","zh":"曲奇"},"sourceLanguage":"es"},{"title":"Faloodeh","name":"Faloodeh","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Faloodeh","prepSummary":"A thin batter of starch (from potatoes, arrowroot, maize, or rice) is cooked then pressed through a sieve, producing delicate strings similar to cellophane noodles that are then chilled in ice water. Afterwards, they are combined with the syrup mixture and rapidly cooled until the syrup is at least half-frozen.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Faloodeh1.jpg/960px-Faloodeh1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rka11111","licence":"CC BY-SA 3.0","leadFile":"Faloodeh1.jpg","views":38785,"langs":["ar","az","bn","ca","de","el","es","fa","fr","hy","id","it","ja","jv","kk","ru","uk"],"langNames":{"ar":"فالوذج","az":"Faludə","bn":"ফালুদেহ","ca":"Faloodeh","de":"Faloodeh","el":"Φαλουντέ","es":"Faloodeh","fa":"فالوده","fr":"Faloudeh","hy":"Ֆալուդե","id":"Falude","it":"Faloodeh","ja":"ファールーデ","jv":"Faloodeh","kk":"Фалуде","ru":"Фалуде","uk":"Фалуде"},"province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gaz (candy)","name":"Gaz (candy)","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Gaz_(candy)","ingredients":["sugar or corn syrup","pistachio or almond kernels","rosewater","egg whites"],"prepSummary":"گَز از تنقلات شیرین و سنتی ایران است مهم ترین مرکز تولید آن استان اصفهان میباشد. گز اصفهان به عنوان میراث ناملموس در سازمان جهانی یونسکو به نام اصفهان ثبت جهانی شده است. علاوه بر آن در استان های همدان، کرمان، فارس و چهارمحال و بختیاری تولید می‌شود. برای تهیه گز از شکر، سفیده تخم مرغ، مغز بادام و پسته و هل و گلاب و عصارهٔ گزانگبین استفاده می‌شود. برخی تولیدکنندگان گز به دلیل گرانی و ارزشمند بودن گزانگبین از نوعی ماده به نام بادکا نیز استفاده می‌کنند که این ماده ارزش غذایی آن را پایین می‌آورد. از لحاظ کیفیت شیرینی گز را زمانی می‌توان مرغوب دانست که تردی آن متوسط بوده و چسبنده و خیلی نرم یا خیلی","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Gaz_Candy_From_Iran.jpg/960px-Gaz_Candy_From_Iran.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sidster","licence":"CC BY-SA 2.5","leadFile":"Gaz_Candy_From_Iran.jpg","views":29202,"langs":["ar","az","de","fa","fr","hy","id","it","ja","jv","kk","ko","nl","ru","uk","uz"],"langNames":{"ar":"من السما","az":"Gəz (konfet)","de":"Gaz","fa":"گز (شیرینی)","fr":"Gaz (confiserie)","hy":"Գազ (կոնֆետ)","id":"Gaz (permen)","it":"Gaz (dolce)","ja":"ギャズ (キャンディ)","jv":"Gaz","kk":"Гяз","ko":"가즈","nl":"Gaz (snoep)","ru":"Гяз","uk":"Ґяз","uz":"Gyaz"},"sourceLanguage":"fa","originClaims":["Iraq","Iran"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ghorayeba","name":"Ghorayeba","country":"Iran","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Ghorayeba","ingredients":["Almond flour","sugar","egg white","vanilla"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Gurabija_%28%D0%B3%D1%83%D1%80%D0%B0%D0%B1%D0%B8%D1%98%D0%B0%2CQurabiya%3B_Cuisine_of_Serbia%29.jpg/960px-Gurabija_%28%D0%B3%D1%83%D1%80%D0%B0%D0%B1%D0%B8%D1%98%D0%B0%2CQurabiya%3B_Cuisine_of_Serbia%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0","leadFile":"Gurabija_(гурабија,Qurabiya;_Cuisine_of_Serbia).jpg","views":6377},{"title":"Kabak tatlısı","name":"Kabak tatlısı","country":"Turkey","region":"Iranian","url":"https://en.wikipedia.org/wiki/Kabak_tatl%C4%B1s%C4%B1","ingredients":["Pumpkin"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d3/Baked_pumpkin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Biser Todorov","licence":"CC BY 3.0","leadFile":"Baked_pumpkin.jpg","views":12479},{"title":"Khoresht mast","name":"Khoresht mast","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Khoresht_mast","ingredients":["lamb neck","egg","saffron","yoghurt","walnuts","pistachio","almond","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Khoresht_mast.jpg/960px-Khoresht_mast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stolbovsky","licence":"CC BY-SA 4.0","leadFile":"Khoresht_mast.jpg","views":4280,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kogel mogel","name":"Kogel mogel","country":"Iran","region":"Europe","url":"https://en.wikipedia.org/wiki/Kogel_mogel","ingredients":["Egg yolks","sugar"],"prepSummary":"The dish consists of raw egg yolks and sugar, beaten and ground until they form a creamy texture, with no discernible grains of sugar. In modern kitchens, it is often mixed in a blender until it changes color and becomes thick. A classic single gogl-mogl portion is made from two egg yolks and three teaspoons of sugar beat into a cream-like dish.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Kogel_mogel.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"KasiaPL at Polish Wikipedia","licence":"Public domain","leadFile":"Kogel_mogel.JPG","views":40212,"langs":["az","de","el","et","fa","fr","he","hy","jv","ka","kk","nb","pl","ru","uk","uz"],"langNames":{"az":"Qoqol-moqol","de":"Zuckerei","el":"Κόγκελ μόγκελ","et":"Kogelmogel","fa":"گوگل موگل","fr":"Gogol Mogol","he":"גוגל מוגל","hy":"Գոգոլ-մոգոլ","jv":"Kogel mogel","ka":"გოგლიმოგლი","kk":"Гогель-могель","nb":"Eggedosis","pl":"Kogel-mogel","ru":"Гоголь-моголь","uk":"Ґоґель-моґель","uz":"Gogol-mogol"}},{"title":"Mashti Malone's","name":"Mashti Malone's","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/Mashti_Malone's","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Mashti_Malone%27s_Westwood_%28Sept._2024%29.jpg/960px-Mashti_Malone%27s_Westwood_%28Sept._2024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alexis Doine","licence":"CC0","leadFile":"Mashti_Malone's_Westwood_(Sept._2024).jpg","views":1192},{"title":"Muhallebi","name":"Muhallebi","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Muhallebi","ingredients":["Rice flour","milk or almond milk","sugar","starch or semolina"],"course":"Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Mhallabiyyeh_%28Arabic_milk_pudding%29.jpg/960px-Mhallabiyyeh_%28Arabic_milk_pudding%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jktab","licence":"CC BY-SA 4.0","leadFile":"Mhallabiyyeh_(Arabic_milk_pudding).jpg","views":47203},{"title":"Nan-e berenji","name":"Nan-e berenji","country":"Iran","region":"Kermanshah Province","url":"https://en.wikipedia.org/wiki/Nan-e_berenji","ingredients":["Rice flour","Sugar","Egg","Cardamom","Clarified butter"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Nan_berenji.jpg/960px-Nan_berenji.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Coffeetalkh","licence":"GFDL","leadFile":"Nan_berenji.jpg","views":2470,"city":"Kermanshah","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Nan-e Nokhodchi","name":"Nan-e Nokhodchi","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/Nan-e_Nokhodchi","ingredients":["Chickpea flour","sugar","pistachio","cardamom"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Shirini-e_Nokhodchi_close_150313_AW.jpg/960px-Shirini-e_Nokhodchi_close_150313_AW.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alice Wiegand","licence":"CC BY-SA 4.0","leadFile":"Shirini-e_Nokhodchi_close_150313_AW.jpg","views":6740},{"title":"Qottab","name":"Qottab","country":"Iran","region":"Yazd Province","url":"https://en.wikipedia.org/wiki/Qottab","ingredients":["Flour","almonds","powdered sugar","vegetable oil","cardamom"],"prepSummary":"قطاب نوعی شیرینی ایرانی است. این شیرینی از معروف‌ترین شیرینی‌های سنتی استان یزد است. یکی از لذیذترین، شناخته شده‌ترین و پرطرفدارترین شیرینی‌ها قطاب است که از ارزش غذایی بالایی برخوردار است. بنا به شنیده‌ها و مستندات، پیشینه این شیرینی به اواخر دوره قاجار بر می‌گردد.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Qottab.jpg/960px-Qottab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Roozitaa assumed (based on copyright claims).","licence":"CC BY-SA 4.0","leadFile":"Qottab.jpg","views":4944,"langs":["ar","bg","bn","fa","he","nl","pl","ru","sv","zh"],"langNames":{"ar":"قطاب (حلوى)","bg":"Готаб","bn":"কোতাব (খাবার)","fa":"قطاب","he":"קוטאב (קינוח)","nl":"Qottab","pl":"Ghottab","ru":"Коттаб (сладость)","sv":"Qottab","zh":"伊朗油炸饼"},"sourceLanguage":"fa","city":"Yazd","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Saray helva","name":"Saray helva","country":"Turkey","region":"Iranian","url":"https://en.wikipedia.org/wiki/Saray_helva","views":1127},{"title":"Sholezard","name":"Sholezard","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/Sholezard","ingredients":["Rice","saffron","sugar","rose water","cinnamon powder"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/3/31/Sholezard_for_Nowruz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rye-96","licence":"CC BY-SA 4.0","leadFile":"Sholezard_for_Nowruz.jpg","views":14490},{"title":"Sohan asali","name":"Sohan asali","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Sohan_asali","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Sohan_Asali.png/960px-Sohan_Asali.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 3.0","leadFile":"Sohan_Asali.png","views":1532,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sorbet","name":"Sorbet","country":"Iran","region":"Ancient Iran","url":"https://en.wikipedia.org/wiki/Sorbet","ingredients":["Water","sugar","fruit"],"prepSummary":"Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist. Tart sorbets are served as palate cleansers between savory courses of a meal. Mulled wine sorbet can be made with red wine, oranges, lemons, mulling spices, ruby port, and egg whites. Muscat sorbet is made with dessert wine, lemon juice, and egg whites. Coconut sorbets are shaved ice and a combination of coconut water, coconut milk, coconut cream, coconut flakes and muscovado.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Strawberry_sorbet_zoomed.jpg/960px-Strawberry_sorbet_zoomed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"star5112","licence":"CC BY-SA 2.0","leadFile":"Strawberry_sorbet_zoomed.jpg","views":130772,"langs":["af","ar","az","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hu","hy","id","it","ja","jv","kk","kn","ko","lv","ml","mr","ms","nb","nl","pl","pt","ro","ru","sk","sr","sv","th","tr","uk","uz","vi","zh"],"langNames":{"af":"Sorbet","ar":"شربات مثلج","az":"Sorbe","bg":"Сорбе","ca":"Sorbet","cs":"Sorbet","cy":"Sorbed","da":"Sorbet","de":"Sorbet","el":"Σορμπέ","es":"Sorbete","et":"Sorbett","eu":"Sorbete","fa":"سوربه (دسر)","fi":"Sorbetti","fr":"Sorbet","gl":"Sorbete","he":"סורבה","hi":"सॉर्बेट","hu":"Sörbet","hy":"Շերբեթ (պաղպաղակ)","id":"Sorbet","it":"Sorbetto","ja":"ソルベ","jv":"Sorbet","kk":"Сорбет","kn":"ಸಾರ್ಬೆ","ko":"소르베","lv":"Sorbets","ml":"സോർബെറ്റ്","mr":"सॉर्बे","ms":"Serbat","nl":"Sorbet","nb":"Sorbé","pl":"Sorbet","pt":"Gelado de fruta","ro":"Sorbet","ru":"Шербет (мороженое)","sk":"Sorbet","sr":"Сорбет","sv":"Sorbet","th":"ซอร์เบ","tr":"Sorbet","uk":"Сорбет","uz":"Sorbet","vi":"Sorbet","zh":"雪葩"}},{"title":"Turkish delight","name":"Turkish delight","country":"Iran","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Turkish_delight","ingredients":["Starch","sugar"],"course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/TurkishDelightDisplay.jpg/960px-TurkishDelightDisplay.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quick fix","licence":"CC BY-SA 2.0","leadFile":"TurkishDelightDisplay.jpg","views":302306},{"title":"Aragh Sagi","name":"Aragh Sagi","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Aragh_Sagi","prepSummary":"عرق سگی یا عرق کشمش گونه‌ای از نوشیدنی‌های الکلی دست‌ساز ایران بوده است که از کشمش به دست می‌آید. عرق سگی معروفترین مون‌شاین در ایران بوده و مصرف‌کننده زیادی را دارد.","views":20254,"langs":["fa","fr"],"langNames":{"fa":"عرق سگی","fr":"Aragh sagi"},"sourceLanguage":"fa"},{"title":"Carrot juice","name":"Carrot juice","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Carrot_juice","prepSummary":"آب هویج به نوشیدنی‌ای گفته می‌شود که از هویج به دست می‌آید. میزان آب استخراج‌شده از هویج در مقایسه با میوه‌هایی مانند سیب و پرتقال کم است. با این حال، از آنجا که تفالهٔ هویج الیافی است، اصلی‌ترین دشواری در آب‌گیری هویج، جداسازی تفاله از آب آن است. روش‌های مورد استفاده برای استخراج آب هویج شامل فشردن مکانیکی، فرآوری با فشار بالا، پرس سرد، استخراج با کمک آنزیم، استخراج با حلال و استفاده از دی‌اکسید کربن فوق بحرانی است. آب هویج دارای مقدار زیادی بتا-کاروتن است که پیش‌ساز ویتامین آ به شمار می‌رود و طعمی شبیه به هویج غلیظ‌شده دارد.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/GlassOfJuice_and_carrots.JPG/960px-GlassOfJuice_and_carrots.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Salix","licence":"CC BY 3.0","leadFile":"GlassOfJuice_and_carrots.JPG","views":15506,"langs":["ar","az","bn","da","de","es","et","fa","fi","fr","he","id","it","ko","ru","sl","sr","ta","th","tr","uk","uz","zh"],"langNames":{"ar":"عصير الجزر","az":"Yerkökü şirəsi","bn":"গাজরের রস","da":"Gulerodsjuice","de":"Karottensaft","es":"Jugo de zanahoria","et":"Porgandimahl","fa":"آب‌هویج","fi":"Porkkanamehu","fr":"Jus de carotte","he":"מיץ גזר","id":"Jus wortel","it":"Succo di carota","ko":"당근 주스","ru":"Морковный сок","sl":"Korenčkov sok","sr":"Сок од шаргарепе","ta":"கேரட் சாறு","th":"น้ำแคร์รอต","tr":"Havuç suyu","uk":"Морквяний сік","uz":"Sabzi sharbati","zh":"胡萝卜汁"},"sourceLanguage":"fa"},{"title":"Parsi Cola","name":"Parsi Cola","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Parsi_Cola","prepSummary":"پارسی کولا یک نوشابه با طعم کولا تولیدشده در ایران توسط شرکت ساسان است که برندهای پپسی و میرندا را به همراه برندهای ایرانی شادنوش پرتقالی و لیمویی و محصولاتی چون دوغ و آب آشامیدنی تولید می‌کند. پارسی‌کولا در بخش‌هایی از خاورمیانه محبوب است و در میان برندهای ایرانی، رقیب اصلی زمزم است.","views":2717,"langs":["bn","fa","hi","id","ms","nl","pl"],"langNames":{"bn":"পার্সি কোলা","fa":"پارسی کولا","hi":"पारसी कोला","id":"Parsi Cola","ms":"Parsi Cola","nl":"Parsi Cola","pl":"Parsi Cola"},"sourceLanguage":"fa"},{"title":"Persian wine","name":"Persian wine","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Persian_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/Mei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain","leadFile":"Mei.jpg","views":10303,"langs":["fa","fr","id","zh"],"langNames":{"fa":"شراب ایرانی","fr":"Vin persan","id":"Anggur Persia","zh":"波斯酒"}},{"title":"Sekanjabin","name":"Sekanjabin","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Sekanjabin","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2b/Sekanjebin_%28drink%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rye-96","licence":"CC BY-SA 4.0","leadFile":"Sekanjebin_(drink).jpg","views":12746,"langs":["ar","fa","fr","he","hi","id","tr","uz"],"langNames":{"ar":"سكنجبين","fa":"سکنجبین","fr":"Sekandjabin","he":"סקנג'בין","hi":"सिकंजबीन","id":"Sekanjabin","tr":"Sirkencubin","uz":"Sekanjabin"}},{"title":"Topsia Cola","name":"Topsia Cola","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Topsia_Cola","leadFile":"Topsia_Cola_logo.gif","views":950,"langs":["fa"],"langNames":{"fa":"تاپسیا کولا"}},{"title":"Zamzam (soft drink)","name":"Zamzam (soft drink)","country":"Iran","region":"Iranian drinks","url":"https://en.wikipedia.org/wiki/Zamzam_(soft_drink)","prepSummary":"شرکت زمزم یکی از بزرگ‌ترین و اولین تولیدکنندگان نوشابه و نوشیدنی در ایران است. کارخانه زمزم تهران اولین کارخانه در این شرکت بوده است که در سال ۱۳۳۳ توسط حبیب الله ثابت تأسیس شده‌ و هنوز مشغول فعالیت است. کارخانجات زمزم در سراسر کشور نوشابه‌های مختلف با طعم کولا، پرتقالی، لیمو، انار، شاتوت، کاکتوس، موهیتو همچنین آب معدنی، آب آشامیدنی، آب گازدار، نوشیدنی انرژی‌زا، نوشیدنی ویتامین سی، نوشیدنی دانه ریجان و دوغ با برند آبعلی تولید می‌کند. این محصولات با نشان و برند زمزم را در خارج از ایران تولید و به‌فروش می‌رساند. تا پیش از انقلاب، کارخانه‌های زمزم، محصولات با برند پپسی کولا را تولید می‌کردند. هم","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/LOGO_ZAMZAM.png/960px-LOGO_ZAMZAM.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"zamzam","licence":"Public domain","leadFile":"LOGO_ZAMZAM.png","views":9705,"langs":["ar","bn","da","es","fa","fr","hi","id","it","ja","ko","ms","nl","pl","sv","th","tr","zh"],"langNames":{"ar":"زمزم كولا","bn":"জমজম (কোমল পানীয়)","da":"Zam Zam Cola","es":"Zam Zam Cola","fa":"زمزم (شرکت)","fr":"Zam Zam Cola","hi":"ज़मज़म (शीतल पेय)","id":"Zam Zam Cola","it":"Zam Zam Cola","ja":"ザムザム・コーラ","ko":"잠잠 콜라","ms":"Zam Zam Cola","nl":"Zam Zam Cola","pl":"Zam Zam Cola","sv":"Zam Zam Cola","th":"เซมเซม","tr":"Zam Zam","zh":"滲滲可樂"},"sourceLanguage":"fa","notFood":"a business"},{"title":"Baharat","name":"Baharat","country":"Iran","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Baharat","prepSummary":"بهارات یا به اختصار بهار، یک نوع ادویه مخلوط است که در آشپزی خاورمیانه و آشپزی یونانی استفاده می‌شود. بهارات مجموعه‌ای از مخلوط چند ادویه پودر شده‌است که اغلب همراه با گوشت گوسفند، ماهی، گوشت مرغ، گوشت گاو و سوپ و به عنوان یک چاشنی استفاده می‌شود.","views":55226,"langs":["ar","ca","cs","de","el","es","eu","fa","fr","he","it","ko","pl","pt","sv","uk","zh"],"langNames":{"ar":"بهارات","ca":"Baharat","cs":"Baharat","de":"Baharat","el":"Μπαχαράτ","es":"Baharat","eu":"Baharat","fa":"بهارات (ادویه)","fr":"Baharat","he":"בהרט","it":"Baharat","ko":"바하라트","pl":"Baharat","pt":"Baharat","sv":"Baharat","uk":"Бахарат","zh":"巴哈拉特"},"sourceLanguage":"fa"},{"title":"Çiğ köfte","name":"Çiğ köfte","country":"Iran","region":"Eastern Anatolia","url":"https://en.wikipedia.org/wiki/%C3%87i%C4%9F_k%C3%B6fte","ingredients":["Raw meat","bulgur","onion","tomato paste","hot red pepper paste","Urfa biber"],"prepSummary":"Bulgur is kneaded with chopped onion and water until it softens. Ground beef or lamb, tomato paste and chopped parsley are then added and mixed until evenly dispersed. The mixture is subsequently kneaded, with seasonings such as cinnamon, cumin, lemon juice and isot (or ground chilli flakes) added progressively; experienced makers continually turn and fold the mixture and may periodically add more isot, parsley or lemon juice to achieve as smooth a consistency as possible.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Turkish_%C3%A7i%C4%9F_k%C3%B6fte.jpg/960px-Turkish_%C3%A7i%C4%9F_k%C3%B6fte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Turkish_çiğ_köfte.jpg","views":101782,"langs":["ar","az","ca","de","el","es","he","id","jv","ku","nl","ro","ru","sv","tr","uk"],"langNames":{"ar":"كفتة نيئة","az":"Çiy küftə","ca":"Çiğ köfte","de":"Çiğ Köfte","el":"Τσιγ κιοφτέ","es":"Çiğ köfte","he":"צ'י קופטה","id":"Çiğ köfte","jv":"Çiğ köfté","ku":"Ecîn","nl":"Cigköfte","ro":"Çiğ köfte","ru":"Чиг-кёфте","sv":"Çiğ köfte","tr":"Çiğ köfte","uk":"Чіг-кефте"},"originClaims":["Turkey","Armenia","Syria"]},{"title":"Kurdish coffee","name":"Kurdish coffee","country":"Turkey","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Kurdish_coffee","prepSummary":"Menengiç kahvesi, Latincesi pistacia terebinthus denilen Menengiç ağacından üretilen ve Türkiye'de Akdeniz, Güneydoğu Anadolu Bölgesi ve İç Anadolu bölgelerinin dağlık kırsal bölgelerinde ekimi yapılmaksızın doğal olarak yetişmektedir. Türkiye'nin doğal bitki örtüsünün parçalarından biri olan menengiç; yörelere göre farklı isimler alabilir. (Örnek: Çedene, çitlembik, bıttım, çitemik, çıtlık gibi.) Menengiç Kahvesi bu ağacın meyvelerinin kurutulup kavrulması, ardından tıpkı Türk kahvesi gibi pişirilmesi ile elde edilmektedir.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Qehweya_kurd%C3%AE_Amed_2012.JPG/960px-Qehweya_kurd%C3%AE_Amed_2012.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MikaelF","licence":"CC BY-SA 3.0","leadFile":"Qehweya_kurdî_Amed_2012.JPG","views":26500,"langs":["ar","az","ca","de","fa","fr","it","ko","ku","ru","tr","uz","zh"],"langNames":{"ar":"قهوة كردية","az":"Kürd qəhvəsi","ca":"Menengiç kahvesi","de":"Kurdischer Kaffee","fa":"قهوه کردی","fr":"Chicorée au kurde","it":"Caffè curdo","ko":"쿠르드 커피","ku":"Qehweya kurdî","ru":"Курдский кофе","tr":"Menengiç kahvesi","uz":"Kurd qahvasi","zh":"库尔德咖啡"},"sourceLanguage":"tr"},{"title":"Kurdish pastry","name":"Kurdish pastry","country":"Iran","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Kurdish_pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a3/K%C3%BCrt_b%C3%B6re%C4%9Fi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"tannaz from los angeles","licence":"CC BY-SA 2.0","leadFile":"Kürt_böreği.jpg","views":852},{"title":"Lokma","name":"Lokma","country":"Iraq","region":"Kurdish","url":"https://en.wikipedia.org/wiki/Lokma","ingredients":["Yeast-leavened dough","oil","sugar syrup or honey"],"prepSummary":"The thick and smooth yeast batter rises and has a very soft and foamy consistency. The batter is usually dropped into hot oil and fried to a golden brown color, but some are doughnut-shaped. Lokma are served with honey and, occasionally, cinnamon.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/15/Sam%27dan_lokma_tatlisi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"elif ayse","licence":"CC BY 2.0","leadFile":"Sam'dan_lokma_tatlisi.jpg","views":43961,"langs":["ar","bn","de","el","es","fa","fr","ha","he","id","it","jv","ka","ko","ku","ro","ru","sr","tr","uk"],"langNames":{"ar":"لقيمات","bn":"লোকমা","de":"Lokma","el":"Λουκουμάς","es":"Lokma","fa":"لگیمات","fr":"Lokma","ha":"Lokma","he":"לוקמס","id":"Lokma","it":"Lokma","jv":"Lokma","ka":"ლოკმა","ko":"로크마","ku":"Loqme","ro":"Lokma","ru":"Лукумадес","sr":"Локма","tr":"Lokma","uk":"Лукумадес"},"originClaims":["Iraq","Turkey","Greece","Syria","Egypt"]},{"title":"Stuffed mallow","name":"Stuffed mallow","country":"Turkey","region":"Kurdistan","url":"https://en.wikipedia.org/wiki/Stuffed_mallow","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Dolmadakia_%CE%BC%CE%BF%CE%BB%CF%8C%CF%87%CE%B1_malva_sylvestris.jpg/960px-Dolmadakia_%CE%BC%CE%BF%CE%BB%CF%8C%CF%87%CE%B1_malva_sylvestris.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saintfevrier","licence":"CC BY-SA 4.0","leadFile":"Dolmadakia_μολόχα_malva_sylvestris.jpg","views":1682,"langs":["ar","eu"],"langNames":{"ar":"خبازة محشية","eu":"Malba beteak"}},{"title":"Tarhana","name":"Tarhana","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Tarhana","ingredients":["Grain","yoghurt or fermented milk"],"prepSummary":"Tarhana is cooked as a thick soup by adding it to stock, water, or milk, and simmering. Alternatively, it may be fried and then cooked in only as much liquid as it will absorb. In Albania, it is made with wheat flour and yogurt into small pasta-like chunks which are dried and crushed; the powder is used to cook a soup which is served with bread cubes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Tarhana_01.JPG/960px-Tarhana_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zeynel Cebeci","licence":"CC BY-SA 4.0","leadFile":"Tarhana_01.JPG","views":56053,"langs":["ar","as","bg","de","el","es","fa","hy","it","ja","jv","ko","nb","pt","ru","sv","uk","uz"],"langNames":{"ar":"ترخانة","as":"তাৰহানা","bg":"Трахана","de":"Tarhana","el":"Τραχανάς","es":"Tarhana","fa":"ترخینه","hy":"Թարխանա","it":"Tarhana","ja":"タルハナ","jv":"Tarhana","ko":"타르하나","nb":"Tarhana","pt":"Tarhana","ru":"Тархана","sv":"Tarhana","uk":"Тархана","uz":"Tarhana"}},{"title":"Azerbaijani pakhlava","name":"Azerbaijani pakhlava","country":"Iran","region":"Azerbaijani","url":"https://en.wikipedia.org/wiki/Azerbaijani_pakhlava","ingredients":["Filo pastry","nuts","syrup"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Baklava%281%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sakaman","licence":"CC BY-SA 4.0","leadFile":"Baklava(1).png","views":1525,"langs":["ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","ka","kk","ko","ku","lv","mn","nb","nl","pa","pl","pt","ro","ru","sl","sr","sv","th","tr","uk","ur","uz","vi","zh"],"langNames":{"ar":"بقلاوة","az":"Paxlava","bg":"Баклава","bn":"বাক্‌লাভা","ca":"Baklava","cs":"Baklava","cy":"Baclafa","da":"Baklava","de":"Baklava","el":"Μπακλαβάς","es":"Baklava","et":"Baklava","eu":"Baklava","fa":"باقلوا","fi":"Baklava","fr":"Baklava","gl":"Baclava","ha":"Baklava","he":"בקלווה","hi":"बकलावा","hr":"Baklava","hu":"Baklava","hy":"Փախլավա","id":"Baklava","it":"Baklava","ja":"バクラヴァ","jv":"Baklava","ka":"ფახლავა","kk":"Пахлава","ko":"바클라바","ku":"Peqlewe","lv":"Baklava","mn":"Бахлава","nl":"Baklava","nb":"Baklava","pa":"ਬਕਲਾਵਾ","pl":"Baklawa","pt":"Baclava","ro":"Baclava","ru":"Пахлава","sl":"Baklava","sr":"Баклава","sv":"Baklava","th":"บาคลาวา","tr":"Baklava","uk":"Пахлава","ur":"بقلاوہ","uz":"Paxlava","vi":"Baklava","zh":"巴克拉瓦"},"sourceLanguage":"fa"},{"title":"Kolompeh","name":"Kolompeh","country":"Iran","region":"Kerman","url":"https://en.wikipedia.org/wiki/Kolompeh","prepSummary":"کُلُمْبه نوعی شیرینی سنتی مخصوص استان کرمان است که امروزه در سایر شهرها نیز پخته می‌شود. کلمپه ظاهری شبیه به کلوچه سیستان دارد با این تفاوت که درون آن مخلوطی از خرمای چرخ شده همراه با پودر هل و طعم‌دهنده‌های دیگر مثل میخک (قلم فور) قرار می‌دهند. خرما، آرد گندم، گردو و روغن از مواد اصلی آن هستند. برای تزیین کلمپه معمولاً از پودر پسته یا کنجد استفاده می‌شود.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Kolompeh-Kerman.png/960px-Kolompeh-Kerman.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 3.0","leadFile":"Kolompeh-Kerman.png","views":3217,"langs":["ar","fa","ru","uz"],"langNames":{"ar":"كلمبه","fa":"کلمپه","ru":"Коломпе","uz":"Kolompeh"},"sourceLanguage":"fa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Koloocheh","name":"Koloocheh","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Koloocheh","prepSummary":"کلوچه و مسقطی یکی از شیرینی‌های معروف ایرانی است که از سوغات‌های شیراز محسوب می‌شود. در شهر شیراز مسقطی را با کلوچه می‌خورند تا لذت خوردن آن دو برابر شود. کلوچه انواع مختلفی دارد که از ایران گرفته تا جوامع مختلف جوامع دور از وطن از جمله در اروپای شرقی، و آمریکای شمالی انواع کلوچه را درست می‌کنند. کلوچه شیرازی نوع خاصی از کلوچه است که با آرد برنج و آرد و روغن درست می‌شود. برای تهیه مسقطی شیرازی از نشاسته، گلاب، هل، شکر، زعفران، روغن مایع، پودر پسته، آب استفاده می‌شود. در فرهنگ دهخدا آمده است که حلوای مسقطی نوعی شیرینی است که از نشاسته تهیه می‌شود و اصل مسخته است و عرب به آن مشاش گوید و نوعی شیر","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Kolooche.jpg/960px-Kolooche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sahehco","licence":"CC0","leadFile":"Kolooche.jpg","views":6736,"langs":["ar","es","fa","hy","id","jv","uk","uz"],"langNames":{"ar":"كليجة فارسية","es":"Koloocheh","fa":"کلوچه و مسقطی","hy":"Կլուչե","id":"Kolukeh","jv":"Koloocheh","uk":"Колуче і Масгаті","uz":"Koloocheh"},"sourceLanguage":"fa","province":"Shahrestān-e Shīrāz","city":"Shiraz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Komaj sehen","name":"Komaj sehen","country":"Iran","region":"Iranian pastries","url":"https://en.wikipedia.org/wiki/Komaj_sehen","prepSummary":"کماچ سِهن نوعی شیرینی مخصوص استان کرمان است. در این شیرنی از ترکیب آرد جوانه گندم و آرد گندم برای خمیر استفاده می‌شود. قبل از پختن، خرما با مغز گردو، بادام یا پسته در وسط لایه‌های خمیر گذاشته می‌شود. این شیرینی علی‌رغم آنکه بدون افزودنی نگهدارنده تهیه می‌شود، ولی با این حال می‌توان آن را به مدت طولانی در بیرون از یخچال نگهداری کرد. با توجه به اینکه مواد تشکیل دهندهٔ آن بسیار پرکالری هستند، پس از خوردن یک قطعه از آن با یک لیوان شیر احساس سیری به وجود می‌آید. ادويۀ كماچ شامل دارچين، زيره‌ي سبز و سياه، تخم شويد، سياه دانه، جوز، زردچوبه، فوفل، ميخك و باديون است كه هر كدام از اينها دارای خواص شگفت","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Komaj_sehen.jpg/960px-Komaj_sehen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pouyana","licence":"CC BY-SA 2.0","leadFile":"Komaj_sehen.jpg","views":908,"langs":["fa"],"langNames":{"fa":"کماج سهن"},"sourceLanguage":"fa"},{"title":"Reshteh khoshkar","name":"Reshteh khoshkar","country":"Iran","region":"Gilan","url":"https://en.wikipedia.org/wiki/Reshteh_khoshkar","ingredients":["Rice flour","sugar","nuts","cardamom","cinnamon","ginger","spices"],"prepSummary":"رشته‌خُشکار یا رشته‌خوشکار شیرینی سنتی گیلانی است. این شیرینی به عنوان شیرینی ویژهٔ ماه رمضان نیز مورد استفاده قرار می‌گیرد که در گیلان و به‌ویژه در رشت برای افطار آماده می‌شود نام این شیرینی از شکل این شیرینی که رشته‌گونه است گرفته شده در تهران نیز در مراکزی خاص به ویژه در ماه رمضان این شیرینی تهیه می‌شود. محتویات اصلی آن آرد برنج، شکر، مغز گردو و ادویه‌جات معطر نظیر هل و دارچین است. رشته‌خشکار بر روی یک سینی که از مس با خلوص بالا و داغ آماده می‌شود و پس از تحویل به مشتری باید آن را در خانه با کمی کره یا روغن تفت داد. سپس آن را در شربتی درست شده از آب، شکر، دارچین و هل (تقریباً شبیه به شربت ز","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Reshteh_khoshkar.jpg/960px-Reshteh_khoshkar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mani Parsa","licence":"Public domain","leadFile":"Reshteh_khoshkar.jpg","views":2086,"langs":["ar","az","es","fa","hy","jv","uz"],"langNames":{"ar":"رشته خوشكار","az":"Riştə Xoşkar","es":"Reshté joshkar","fa":"رشته‌خشکار","hy":"Ռեշթե խոշքար","jv":"Reshteh khoshkar","uz":"Reshteh xoshkar"},"sourceLanguage":"fa"},{"title":"Tulumba","name":"Tulumba","country":"Egypt","region":"Egypt","url":"https://en.wikipedia.org/wiki/Tulumba","ingredients":["Flour","butter","salt","water","syrup","vanilla extract"],"prepSummary":"حلوى بلح الشام، وفي تركيا وبعض الدول: طُرُمبة - طرمبا - التولومبا «وليس طلمبة» وفي إيران ودول أخرى حلوى البامية وتُعرف بأسم: كرابيج حلب أو الداطلي كما في العراق أو حلوى اصابع العروس أو حلوى اصابع زينب. هي حلوى سورية المنشأ ويرجع سبب تسميتها إلى سبب ابتكارها، وقام صانعوا الحلوى بإنتاج صنف يشبه البلح في تشكيله، ومن هنا أطلق عليه بلح الشام، حيث تشكل العجينة وتسقى بالقطر، وينتشر تناولها في السعودية مصر وبلاد الشام والعراق وتركيا والسودان.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/24/Tulumba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Risteristevski at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Tulumba.jpg","views":33003,"langs":["ar","az","bg","bn","ca","cs","el","es","fa","fr","ha","he","hu","hy","id","ig","it","ja","jv","ko","pl","pt","ro","ru","sr","tr","uk","zh"],"langNames":{"ar":"بلح الشام","az":"Bamiyə (şirniyyat)","bg":"Тулумба","bn":"তুলুম্বা","ca":"Tulumba","cs":"Tulumba","el":"Τουλούμπα","es":"Tulumba","fa":"تولومبا","fr":"Tulumba","ha":"Tulumba","he":"טולומבה","hu":"Tulumba","hy":"Թուլումբա","id":"Tulumba","ig":"Tulumba","it":"Tulumba","ja":"トゥルンバ","jv":"Tulumba","ko":"툴룸바","pl":"Tulumba","pt":"Tulumba","ro":"Tulumba","ru":"Тулумба","sr":"Тулумбе","tr":"Tulumba tatlısı","uk":"Тулумба","zh":"宫殿酥条"},"sourceLanguage":"ar","originClaims":["Egypt","Syria"]},{"title":"Yazdi cake","name":"Yazdi cake","country":"Iran","region":"Iranian pastries","url":"https://en.wikipedia.org/wiki/Yazdi_cake","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Cyzd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lovely770","licence":"CC BY-SA 3.0","leadFile":"Cyzd.jpg","views":3033},{"title":"Gondi (food)","name":"Gondi (food)","country":"Iran","region":"Persian Jewish","url":"https://en.wikipedia.org/wiki/Gondi_(food)","ingredients":["Chickpea flour","chicken","or turkey","or sometimes ground lamb","grated onions","cardamom","garlic","sometimes turmeric"],"course":"Appetizer or side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Gondi_with_chicken_and_carrots.jpg/960px-Gondi_with_chicken_and_carrots.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nizzan Cohen","licence":"CC BY 4.0","leadFile":"Gondi_with_chicken_and_carrots.jpg","views":5799},{"title":"Aush reshteh","name":"Aush reshteh","country":"Iran","url":"https://en.wikipedia.org/wiki/Aush_reshteh","ingredients":["Herbs","kidney beans","lentils","water","noodles","turmeric"],"prepSummary":"آش رشته از معروف‌ترین آش‌های ایرانی است. این آش را غالباً با کشک و گاهی با سرکه و حتی ترشی می‌خورند. بسته به عادت‌های خانوادگی از این خوراک به عنوان پیش خوراک یا خوراک اصلی استفاده می‌شود. همچنین گاهی در مهمانی‌ها در فصل زمستان یا در روز سیزده‌به‌در یا مراسم افطار مسلمانان در ماه رمضان از آش رشته به عنوان پیش خوراک استفاده می‌شود. آش رشته در ماه رمضان جایگاه ویژه‌ای بین خانواده‌های ایرانی دارد و از جمله خوراک‌های مناسب این ماه است.","course":"First or main (optional)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Ash_Reshteh.JPG/960px-Ash_Reshteh.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AilinParsa","licence":"CC BY-SA 3.0","leadFile":"Ash_Reshteh.JPG","views":25927,"langs":["ar","ca","da","es","fa","id","it","jv","nl","ru","uk","uz"],"langNames":{"ar":"آش رشتة","ca":"Ash reshteh","da":"Ash Reshteh","es":"Ash reshteh","fa":"آش رشته","id":"Aush reshteh","it":"Ash reshteh","jv":"Aush reshteh","nl":"Āsh-e Reshte","ru":"Аш-э реште","uk":"Аш-е Реште","uz":"Oshe reshte"},"sourceLanguage":"fa"},{"title":"Bozbash","name":"Bozbash","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Bozbash","prepSummary":"In Azerbaijan, there are varieties of bozbash, such as küftə and tikə (or parça) bozbash, which is made from lamb or beef meat. Alan Davidson describes bozbash in the Azerbaijani cuisine as: Ghanoonparvar notes in relation to bozbash: In Armenian cuisine, there is a variation rarely seen outside the Caucasus, shoushin bozbash, made from lamb, quince, apple, and mint.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e2/Tik%C9%99_%28chunky_meat%29_Bozbash.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NurlanLalaev","licence":"CC BY-SA 4.0","leadFile":"Tikə_(chunky_meat)_Bozbash.png","views":7062,"langs":["az","de","fa","he","hi","it","jv","ka","pt","ru","tr","uz"],"langNames":{"az":"Bozbaş","de":"Bosbasch","fa":"آبگوشت بزباش","he":"בוזבאש","hi":"बोज़बाश","it":"Bozbash","jv":"Bozbash","ka":"ბოზბაში","pt":"Bozbash","ru":"Бозбаш","tr":"Bozbaş","uz":"Bo‘zbash"}},{"title":"Kalehjoosh","name":"Kalehjoosh","country":"Iran","region":"Middle East","url":"https://en.wikipedia.org/wiki/Kalehjoosh","prepSummary":"In Armenia, kyalagyosh is a matzoon-based soup served over toasted pieces of lavash. The soup is prepared with eggs, flour, onions, walnuts, butter, matzoon, sour cream, thyme, mint, coriander, black pepper and other spices. When it is finished, it is often topped with aleppo pepper, or another spice-flavored melted butter. Other common versions also add meat, or sometimes lentils to the soup. In Iran, kalehjoosh has different regional recipes and cooking styles in Isfahan, Yazd, and Khorasan. Iranian kalehjoosh recipes may include meat (optional), kashk, yogurt, dried fenugreek, dried mint, roasted onions, walnuts.","course":"Main dish, side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Keledo%C5%9F_02.jpg/960px-Keledo%C5%9F_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amir Hosein Nasooti","licence":"CC BY 4.0","leadFile":"Keledoş_02.jpg","views":3649,"langs":["ar","az","fa","jv","ku","ru","tr","uz"],"langNames":{"ar":"كلهجوش","az":"Kələkoş","fa":"کله‌جوش","jv":"Kalehjoosh","ku":"Keledoş","ru":"Келедош","tr":"Keledoş","uz":"Kalejush"},"originClaims":["Iran","Turkey"]},{"title":"Nettle soup","name":"Nettle soup","country":"Turkey","region":"Northern Europe","url":"https://en.wikipedia.org/wiki/Nettle_soup","ingredients":["Stinging nettles"],"prepSummary":"La sopa de ortiga es una sopa tradicional preparada a partir de ortigas. La sopa de ortiga se come principalmente durante la primavera y principios del verano, cuando se recolectan los brotes jóvenes de ortiga. Hoy en día, la sopa de ortiga se come principalmente en Escandinavia, Irán, Irlanda y Europa del Este, con diferencias regionales en la receta; sin embargo, históricamente el consumo de ortigas estaba más extendido.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/St_John_Restaurant%2C_Smithfield%2C_London_%283445306202%29.jpg/960px-St_John_Restaurant%2C_Smithfield%2C_London_%283445306202%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewan Munro from London, UK","licence":"CC BY-SA 2.0","leadFile":"St_John_Restaurant,_Smithfield,_London_(3445306202).jpg","views":18251,"langs":["bg","de","es","ha","he","id","ja","jv","ko","nl","pl","pt","ru","sv","uk","vi","zh"],"langNames":{"bg":"Чорба от коприва","de":"Brennnesselsuppe","es":"Sopa de ortiga","ha":"Sopo na Nettle","he":"מרק סרפד","id":"Sup jelatang","ja":"ネトルスープ","jv":"Sop jelatang","ko":"쐐기풀 수프","nl":"Brandnetelsoep","pl":"Zupa pokrzywowa","pt":"Sopa de urtiga","ru":"Крапивный суп","sv":"Nässelsoppa","uk":"Суп із кропиви","vi":"Xúp tầm ma","zh":"荨麻汤"},"sourceLanguage":"es"},{"title":"Piti (food)","name":"Piti (food)","country":"Iran","region":"South Caucasus","url":"https://en.wikipedia.org/wiki/Piti_(food)","ingredients":["Mutton","vegetables (tomatoes","potatoes","chickpeas)"],"prepSummary":"پیتی نوعی از آبگوشت است که غذای سنتی و غذای ملی (شمال غرب کشور ایران ) و کشور جمهوری آذربایجان محسوب میشود. علاوه بر این در آسیای مرکزی نیز رواج دارد.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Shaki_piti.jpg/960px-Shaki_piti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Самый древний","licence":"Public domain","leadFile":"Shaki_piti.jpg","views":8821,"langs":["ar","az","ca","es","fa","he","id","ja","jv","ka","kk","ko","ku","nl","pt","ru","sv","tr","uk","zh"],"langNames":{"ar":"بيتي (أكل)","az":"Piti","ca":"Piti (plat)","es":"Piti (plato)","fa":"پیتی (خوراکی)","he":"פיטי","id":"Piti (makanan)","ja":"ピティ","jv":"Piti","ka":"ფითი","kk":"Пити","ko":"피티","ku":"Pitî","nl":"Piti","pt":"Piti (sopa)","ru":"Пити","sv":"Piti","tr":"Piti","uk":"Піті","zh":"皮蒂湯"},"sourceLanguage":"fa"},{"title":"Pomegranate soup","name":"Pomegranate soup","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Pomegranate_soup","ingredients":["Pomegranate juice","seeds","yellow split peas","mint leaves","spices"],"prepSummary":"سوپ انار یا آش انار یک نوع آش است، که از ترکیبات انار، لپه، گوشت چرخ کرده، نعناع، ادویه و ترشی جات ساخته می‌شود. این سوپ در مناطقی از ایران درست می‌شود. همچنین، مارشا مهران رمان‌نویس ایرانی آمریکایی در این‌باره در سال ۲۰۰۶ کتابی به عنوان سوپ انار منشر کرده‌است. این کتاب شامل یک دستورالعمل برای درست‌کردن این آش است.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Asheanar.jpg/960px-Asheanar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Danielle E. Sucher","licence":"CC BY-SA 2.0","leadFile":"Asheanar.jpg","views":3865,"langs":["ar","az","el","es","fa","jv","kk","nl","ru","tr","uz"],"langNames":{"ar":"حساء الرمان","az":"Nar şorbası","el":"Σούπα ροδιού","es":"Sopa de granada","fa":"سوپ انار","jv":"Sop delima","kk":"Анар сорпасы","nl":"Āsh-e anār","ru":"Гранатовый суп","tr":"Nardan aşı","uz":"Anor sho'rva"},"sourceLanguage":"fa"},{"title":"Yayla çorbası","name":"Yayla çorbası","country":"Turkey","region":"Middle East","url":"https://en.wikipedia.org/wiki/Yayla_%C3%A7orbas%C4%B1","ingredients":["yogurt","flour","rice","egg","spinach","mint","parsley"],"prepSummary":"Yayla çorbası veya yoğurt çorbası, en önemli malzemesi yoğurt olan bir çorbadır. Türkiye'nin her bölgesinde hazırlanır ve tüketilir.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Yayla_%C3%A7orbas%C4%B1.jpg/960px-Yayla_%C3%A7orbas%C4%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Yayla_çorbası.jpg","views":7052,"langs":["ar","az","ca","it","ku","ru","tr","uk","uz"],"langNames":{"ar":"شوربة يايلا","az":"Yayla şorbası","ca":"Yayla çorba","it":"Yayla çorbası","ku":"Şorbeya koçeran","ru":"Яйла чорбасы","tr":"Yayla çorbası","uk":"Яйла чорбаси","uz":"Yayla sho'rvasi"},"sourceLanguage":"tr","originClaims":["Turkey","Iraq","Iran","Armenia"]},{"title":"Baghali ghatogh","name":"Baghali ghatogh","country":"Iran","region":"(Northern Iran)","url":"https://en.wikipedia.org/wiki/Baghali_ghatogh","ingredients":["Dill","broad bean","garlic","advieh"],"prepSummary":"باقلا قاتوق از جمله غذاهای گیلانی است که اهالی گیلان در پخت آن تبحر دارند. یک خورش مقوی که با کمترین و ساده‌ترین مواد پخته می‌شود و بسیار مقوی و سیر کننده است. به نظر می‌رسد میل کردن غذاهایی مثل باقلا قاتق برای افطار یا سحر ماه رمضان به خاطر میزان فراوان فیبر و پروتئین ساعات بیشتری شما را سیر و پر انرژی نگه دارد.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/6/62/Baqala_qatoq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rye-96","licence":"CC BY-SA 4.0","leadFile":"Baqala_qatoq.jpg","views":3959,"langs":["fa","fr","it","th","tr","uk"],"langNames":{"fa":"باقلاقاتوق","fr":"Baghala ghatogh","it":"Baghali ghatogh","th":"บอฆอลีฆอโทฆ","tr":"Baghali gatogh","uk":"Бахгала Гатогх"},"sourceLanguage":"fa"},{"title":"Gheimeh","name":"Gheimeh","country":"Iran","region":"Fars","url":"https://en.wikipedia.org/wiki/Gheimeh","ingredients":["lamb","tomatoes","yellow split peas","onion","dried lime"],"prepSummary":"خورشت قِیمه یا خورشت لپه از غذاهای آشپزی ایرانی است. این خورش در میان ایرانی‌ ها و عراقی‌ها غذایی پرطرفدار است و برای پخت آن از پیاز سرخ شده، رب گوجه فرنگی، لپه، گوشت قرمز، سیب زمینی سرخ شده به همراه لیموی خشک (لیمو عمانی) به عنوان طعم‌دهنده استفاده می‌شود. ادویه‌ای که معمولاً در اواخر زمان طبخ به آن اضافه می‌شود دارچین است، برای دادن عطر ویژه به آن مقداری هل و گلاب می‌توان اضافه کرد. این خورش به همراه چلو سرو می‌شود.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Gheymeh_stew.jpg/960px-Gheymeh_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kalpase","licence":"CC BY-SA 4.0","leadFile":"Gheymeh_stew.jpg","views":22887,"langs":["ar","fa","he","id","it","sv","uk","uz"],"langNames":{"ar":"قيمة (طعام)","fa":"خورش قیمه","he":"גיימך","id":"Gheimeh","it":"Gheimeh","sv":"Gheimeh","uk":"Геймех","uz":"Geyme"},"sourceLanguage":"fa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Keşkek","name":"Keşkek","country":"Turkey","region":"Iranian stews","url":"https://en.wikipedia.org/wiki/Ke%C5%9Fkek","ingredients":["Meat or chicken","wheat or barley"],"prepSummary":"Keşkek, Anadolu'da yörelere göre farklılık gösteren, genellikle düğün ve bayramlarda yapılan, temel olarak yarma buğday ve etten oluşan geleneksel bir yemektir. 2011 yılında Endonezya'nın Bali kentinde düzenlenen 6. oturum sonucunda UNESCO tarafından Türkiye'nin Somut Olmayan Kültürel Mirası Listesine dahil edildi. Keşkek yemeği özellikle Hatay, Aydın, Çorum, Kastamonu, Karabük, Antalya, Tokat, Mersin, Sivas, Yozgat, Bolu, Çanakkale, Edirne, Tekirdağ, Balıkesir, Sinop, Samsun, Ordu, Çankırı, Denizli, Uşak, Afyonkarahisar, Amasya, Burdur, İzmir ve Düzce gibi şehirlerde bilinir ve tüketilir. Hat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Tokat_keshkek.jpg/960px-Tokat_keshkek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Tokat_keshkek.jpg","views":15145,"langs":["ar","az","bg","bn","ca","el","es","fa","fr","hr","hu","hy","it","ja","ku","lt","pl","ru","sr","tr","uk","uz"],"langNames":{"ar":"كشكك","az":"Keşkek","bg":"Кешкек","bn":"কেশকেক","ca":"Keşkek","el":"Κεσκέκι","es":"Keşkek","fa":"کشکک (غذا)","fr":"Keşkek","hr":"Keškek","hu":"Keşkek","hy":"Քեշկեք","it":"Keşkek","ja":"ケシケキ","ku":"Helîse","lt":"Keškekas","pl":"Keşkek","ru":"Кешкек","sr":"Кешке","tr":"Keşkek","uk":"Кешкек","uz":"Keshkek"},"sourceLanguage":"tr"},{"title":"Khoresh bademjan","name":"Khoresh bademjan","country":"Iran","region":"Iranian stews","url":"https://en.wikipedia.org/wiki/Khoresh_bademjan","ingredients":["Eggplant","lamb","tomato","saffron"],"prepSummary":"The eggplants are peeled and usually salted to draw out their moisture and any bitterness, then fried in oil until golden before being added to the stew toward the end of cooking, so that they hold their shape rather than disintegrating. The finished stew is often garnished with small whole fried tomatoes and fried onion.","course":"Entrée","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Eggplant_stew_persian.jpg/960px-Eggplant_stew_persian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مانفی","licence":"CC BY-SA 4.0","leadFile":"Eggplant_stew_persian.jpg","views":9499,"langs":["bg","fa","it","jv","uk"],"langNames":{"bg":"Бадемджан Поло","fa":"خورش بادمجان","it":"Khoresh bademjan","jv":"Khoresh bademjan","uk":"Бадемджан (страва)"}},{"title":"Khoresh karafs","name":"Khoresh karafs","country":"Iran","region":"Iran (Tehran)","url":"https://en.wikipedia.org/wiki/Khoresh_karafs","ingredients":["Celery","onion","mint","parsley","protein (red meat","chicken","or mushroom)","a souring ingredient (lemon juice"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Making_Khoresh_karafs_1.jpg/960px-Making_Khoresh_karafs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roozitaa","licence":"CC BY-SA 3.0","leadFile":"Making_Khoresh_karafs_1.jpg","views":4334},{"title":"Eris (confection)","name":"Eris (confection)","country":"Iran","region":"East Azerbaijan","url":"https://en.wikipedia.org/wiki/Eris_(confection)","ingredients":["pistachio","sugar","milk","vanilla"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Riss_TBZ.png/960px-Riss_TBZ.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"F4fluids","licence":"CC BY-SA 4.0","leadFile":"Riss_TBZ.png","views":452,"langs":["az","fa"],"langNames":{"az":"Eris","fa":"اریس (شیرینی)"},"city":"Tabriz","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Badambura","name":"Badambura","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Badambura","prepSummary":"The dough is made of wheat flour, butter, milk, egg yolks, cream, and yeast. The filling contains almonds, crystal sugar, butter and cardamom. The dough is kneaded and when ready, divided into multiple portions, preferably 40 grams. The portions are then rolled out and filled.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Badambura_Novruz_%C5%9Firniyyat%C4%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sefer azeri","licence":"CC BY-SA 4.0","leadFile":"Badambura_Novruz_şirniyyatı.jpg","views":350},{"title":"Shekerbura","name":"Shekerbura","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Shekerbura","prepSummary":"The dough is made of wheat flour, butter, milk, egg yolks, cream, and yeast. The filling is prepared from peeled almond or fried nuts mixed with sugar powder. It also includes cardamom to flavor the pastry. The dough is rolled and cut into small round shapes, then filled with stuffing and closed up by making a pattern of stitches.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/%C5%9E%C9%99k%C9%99rbura_Novruz_%C5%9Firniyyat%C4%B1.jpg/960px-%C5%9E%C9%99k%C9%99rbura_Novruz_%C5%9Firniyyat%C4%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sefer azeri","licence":"CC BY-SA 4.0","leadFile":"Şəkərbura_Novruz_şirniyyatı.jpg","views":5199,"langs":["ar","az","es","fa","fr","he","hy","it","jv","ka","ko","pt","ru","tr","uk"],"langNames":{"ar":"شاكربورة","az":"Şəkərbura","es":"Shekerbura","fa":"شکربوره","fr":"Chekerboura","he":"שקרבורה","hy":"Շեքերբուրա","it":"Shekarbura","jv":"Shekerbura","ka":"შექერბურა","ko":"섀캐르부라","pt":"Shakarbura","ru":"Шакер-бура","tr":"Şekerbura","uk":"Шекер-бура"}},{"title":"Shorgoghal","name":"Shorgoghal","country":"Iran","region":"Azerbaijan","url":"https://en.wikipedia.org/wiki/Shorgoghal","prepSummary":"Puff pastry dough is rested in a warm place for four hours, then enriched with heated butter, after which it is mixed well and the remaining flour is added. Cumin is crushed and heated, then anise, cinnamon, salt and pepper are added together with warm butter for the stuffing. The mixture is cooked for five minutes. The dough is divided into 10 pieces. The rolled-out pieces are then smeared with butter and placed on top of each other. The multilayered dough that is then formed is cut into strips, which are twisted into circles and then flattened.","course":"Warm","views":4620},{"title":"Varenye","name":"Varenye","country":"Iran","region":"Eastern Europe","url":"https://en.wikipedia.org/wiki/Varenye","ingredients":["berries or other fruits","sugar"],"prepSummary":"The making of varenye requires a careful balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit, and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy. Some fruits with tough skins require cooking for many hours, while others are suitable for making \"five-minute varenye\" (, varenye-pyatiminutka). For the latter, dry sugar is spread over raw fruit in layers and left for several hours to steep into the fruit. The resulting mixture is then heated for just about five minutes.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Az-Strawberry_jam%2C_making_by_e-citizen_%28moonsun1981%29.JPG/960px-Az-Strawberry_jam%2C_making_by_e-citizen_%28moonsun1981%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moonsun1981","licence":"CC BY-SA 3.0","leadFile":"Az-Strawberry_jam,_making_by_e-citizen_(moonsun1981).JPG","views":16472,"langs":["ar","de","he","hy","it","ja","jv","ko","lt","lv","ru","tr","uk","zh"],"langNames":{"ar":"فيريناي","de":"Warenje","he":"וארניה","hy":"Մուրաբա (արևելյան)","it":"Varen'e","ja":"ヴァレニエ","jv":"Varenye","ko":"바레니예","lt":"Uogienė","lv":"Ievārījums","ru":"Варенье","tr":"Varenye","uk":"Варення","zh":"瓦列涅"}},{"title":"Duchess (drink)","name":"Duchess (drink)","country":"Iran","region":"Azerbaijani drinks","url":"https://en.wikipedia.org/wiki/Duchess_(drink)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Natakhtari_Duchess.jpg/960px-Natakhtari_Duchess.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lapahafffe","licence":"CC0","leadFile":"Natakhtari_Duchess.jpg","views":1826},{"title":"Qovurma","name":"Qovurma","country":"Iran","region":"Azerbaijani stews","url":"https://en.wikipedia.org/wiki/Qovurma","ingredients":["meat"],"prepSummary":"In Turkic countries, \"qovurma\" refers to a number of related dishes, most of which are begun by frying meat in butter and which often include dried fruit. Sabzi qovurma, or lamb stew with herbs, is a blend of Persian and Turkic cooking: \"sabzi\" means \"green\" in Persian. Sabzi qovurma is served either accompanied by plov (pilaf), or as a dish on its own with yoghurt and crushed garlic.","course":"main","views":2062},{"title":"Doghramaj","name":"Doghramaj","country":"Iran","region":"Azerbaijan (Tat people)","url":"https://en.wikipedia.org/wiki/Doghramaj","ingredients":["Raw vegetables","Ayran","garlic"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Dogramac_ovduq.jpg/960px-Dogramac_ovduq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Viceskeeni2","licence":"CC0","leadFile":"Dogramac_ovduq.jpg","views":2473},{"title":"Dovga","name":"Dovga","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Dovga","ingredients":["Yogurt","flour","rice","egg","spinach","dill","coriander","mint"],"prepSummary":"Довга (, тал. дујнә аш) — кисломолочный суп азербайджанской кухни, который можно есть как горячим, так и холодным. Довга считается вегетарианским супом на основе йогурта и трав. Довга подается за праздничным столом между мясными блюдами, что полезно для пищеварения. Основой довги является смесь нескольких видов кисломолочных напитков, таких как мацони, айран и кефир. Довга может быть подана горячей, сразу после приготовления, или холодной. Не рекомендуется разогревать блюдо после охлаждения.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Dovga_e-citizen.JPG/960px-Dovga_e-citizen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moonsun1981","licence":"CC BY-SA 3.0","leadFile":"Dovga_e-citizen.JPG","views":7265,"langs":["az","el","he","hy","id","jv","ka","kk","ko","pt","ru","tr","uz"],"langNames":{"az":"Dovğa","el":"Ντόβγκα","he":"דובגה","hy":"Դովգա","id":"Dovga","jv":"Dovga","ka":"დოვღა","kk":"Довга","ko":"도브가","pt":"Dovga","ru":"Довга","tr":"Dovga","uz":"Dovgʻa"},"sourceLanguage":"ru"},{"title":"Soyutma","name":"Soyutma","country":"Iran","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Soyutma","ingredients":["Lamb"],"views":433,"langs":["az"],"langNames":{"az":"Soyutma"}},{"title":"Toyga soup","name":"Toyga soup","country":"Turkey","region":"Azerbaijani soups","url":"https://en.wikipedia.org/wiki/Toyga_soup","ingredients":["yogurt","flour","mint","wheat","chickpea"],"prepSummary":"Toğga veya Toyga, Türk mutfağına ait bir çorbadır. Ana malzemeleri, tercihen süzme yoğurt, yarma veya dövme denilen bulgurdan büyük kabuksuz buğday ve taze nanedir. Özellikle dini bayramlarda gelen misafirlere ikram edilir ve fazla miktarda pişirilir.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Toyga.jpg/960px-Toyga.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","leadFile":"Toyga.jpg","views":2336,"langs":["ar","ca","it","jv","tr"],"langNames":{"ar":"طيكة","ca":"Toyga","it":"Toyga çorbası","jv":"Sop toyga","tr":"Toğga"},"sourceLanguage":"tr"},{"title":"France Pastry","name":"France Pastry","country":"Iran","region":"Iranian","url":"https://en.wikipedia.org/wiki/France_Pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/France_Pastry_04_%28cropped%29.jpg/960px-France_Pastry_04_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pirhayati","licence":"CC BY-SA 4.0","leadFile":"France_Pastry_04_(cropped).jpg","views":395,"notFood":"a café"},{"title":"Pashmak","name":"Pashmak","country":"Iran","region":"Yazd Province","url":"https://en.wikipedia.org/wiki/Pashmak","ingredients":["Sugar","sesame"],"prepSummary":"El pashmak es el tipo original de algodón de azúcar persa, hecho de sésamo y azúcar. El nombre significa ‘lana pequeña’ en persa, ya que el dulce recuerda a la lana de oveja. El pashmak se sirve solo o acompañando a frutas, tartas, helados, flanes y postres. Surgió en la ciudad iraní de Yazd, conocida por sus diversos dulces persas tradicionales, como la baghlava y el ghottab.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Pashmak.jpg/960px-Pashmak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0","leadFile":"Pashmak.jpg","views":14538,"langs":["ar","es","he","jv","nl","ru","sv","uz"],"langNames":{"ar":"بشمك","es":"Pashmak","he":"פשמק","jv":"Pashmak","nl":"Pashmak","ru":"Пашмак","sv":"Pashmak","uz":"Pashmak"},"sourceLanguage":"es","city":"Yazd","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Poolaki","name":"Poolaki","country":"Iran","region":"Isfahan","url":"https://en.wikipedia.org/wiki/Poolaki","ingredients":["Sugar","water","white vinegar","natural flavours (saffron","dried lime or cocoa powder)"],"prepSummary":"پولَکی یا پولِکی؛ یکی از سوغاتی‌ها و شیرینی‌های معروف اصفهان است. برای تهیه این شیرینی مقداری شکر را با نصف مقدار شکر آب و اندکی سرکه سفید مخلوط کرده (میتوان به جای سرکه سفید به ان جوهر لیمو اضافه کرد) و به مدت ۴۵ دقیقه روی اجاق می‌گذارند تا طلائی رنگ شود و بعد با قاشق آنها را روی سینی می‌ریزند و صبر می‌کنند تا سفت شود. از افزودنیهای دیگری مثل زعفران، لیموی عمانی خرد شده، پسته، کنجد، پودر نارگیل و… هم در مایع آن می‌توان استفاده کرد. راه سنتی تهییه آن ریختن شکر در روی ماهی‌تابه با شعله ی کم هست.شکر ها آب میشود و تبدیل به پولکی میشود. پولکی اصفهان یکی از فراورده‌های جانبی تولید نبات است که از شی","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/%D9%BE%D9%88%D9%84%DA%A9%DB%8C_%D8%B3%D9%88%D8%BA%D8%A7%D8%AA_%D8%A7%D8%B5%D9%81%D9%87%D8%A7%D9%86_%2823%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"مرتضی صالحی (Morteza Salehi)","licence":"CC BY 4.0","leadFile":"پولکی_سوغات_اصفهان_(23).jpg","views":1436,"langs":["fa","fi"],"langNames":{"fa":"پولکی","fi":"Puulaki"},"sourceLanguage":"fa","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sohan (confectionery)","name":"Sohan (confectionery)","country":"Iran","region":"Qom Province","url":"https://en.wikipedia.org/wiki/Sohan_(confectionery)","ingredients":["wheat sprout","flour","egg yolks","rose water","sugar","butter or vegetable oil","saffron","cardamom"],"prepSummary":"سوهان یا حلوا قمی گونه‌ای شیرینی ایرانی و به سخن دیگر، نوعی حلوا است که از جوانه گندم تهیه می‌شود. سوهان به شکل‌ها و انواع مختلفی نظیر: سوهان عسلی، سوهان کنجدی، سوهان حلوایی، سوهان بادامی، سوهان گزی، سوهان لقمه، سوهان کره‌ای، سوهان پشمکی، دسر سوهان و غیره تولید و عرضه می‌شود. سوهان قم معروف‌ترین سوهان ایران است و بیشترین و متنوع‌ترین نمونه سوهان در قم تهیه و تولید می‌شود. در دیگر شهرها همچون زرند کرمان و اصفهان نیز سوهان تولید می‌شود که سوهان اصفهان، سوهان عسلی می‌باشد. سوهان زرندی که ثبت ملی هم شده به‌مراتب از سوهان قم تردتر و بسیار نازک است. در این سوهان نسبت به سوهان قم از روغن بسیار کمتری ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/%D8%B3%D9%88%D9%87%D8%A7%D9%86_%D8%B3%D9%88%D8%BA%D8%A7%D8%AA_%D8%B4%D9%87%D8%B1_%D9%82%D9%85_04.jpg/960px-%D8%B3%D9%88%D9%87%D8%A7%D9%86_%D8%B3%D9%88%D8%BA%D8%A7%D8%AA_%D8%B4%D9%87%D8%B1_%D9%82%D9%85_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mostafameraji","licence":"CC BY-SA 4.0","leadFile":"سوهان_سوغات_شهر_قم_04.jpg","views":13580,"langs":["ar","es","fa","fr","he","hy","id","it","jv","nb"],"langNames":{"ar":"سوهان","es":"Sohan","fa":"سوهان (شیرینی)","fr":"Sohan (confiserie)","he":"סוהאן","hy":"Սոհան (հրուշակեղեն)","id":"Sohan","it":"Sohan","jv":"Sohan","nb":"Sohan"},"sourceLanguage":"fa","province":"Qom","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Akanes","name":"Akanes","country":"Greece","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Akanes","ingredients":["Starch","sugar","butter"],"prepSummary":"Ο ακανές είναι παραδοσιακό γλύκισμα των Σερρών. Εμφανισιακά, μοιάζει πολύ με λουκούμι, αλλά έχει μία μοναδική και πολύ έντονη γεύση επειδή περιέχει πρόβειο και κατσικίσιο βούτυρο. Έτσι είναι πολύ πιο βαρύ και λιγωτικό από το κανονικό λουκούμι. Συνήθως είναι γεμιστό με καβουρδισμένα αμύγδαλα.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Akanes.jpg/960px-Akanes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saintfevrier","licence":"CC BY-SA 3.0","leadFile":"Akanes.jpg","views":236,"langs":["ar","ca","el","jv","ru","tr","uk"],"langNames":{"ar":"أكانيس","ca":"Akanés","el":"Ακανές","jv":"Akanés","ru":"Аканес","tr":"Akanes","uk":"Аканес"},"sourceLanguage":"el"},{"title":"Aplets & Cotlets","name":"Aplets & Cotlets","country":"United States","region":"Washington","url":"https://en.wikipedia.org/wiki/Aplets_%26_Cotlets","ingredients":["Apples or apricots","walnuts","powdered sugar"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Aplets_and_Cotlets.JPG/960px-Aplets_and_Cotlets.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Glane23","licence":"CC BY-SA 3.0","leadFile":"Aplets_and_Cotlets.JPG","views":11039,"langs":["ar","hy"],"langNames":{"ar":"تفيحات ومشيمشات (حلقوم)","hy":"Ապլետներ և Կոտլետներ"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Big Turk","name":"Big Turk","country":"Canada","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Big_Turk","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Bigturk_brand_logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain","leadFile":"Bigturk_brand_logo.png","views":14462,"langs":["tr"],"langNames":{"tr":"Big Turk"}},{"title":"Cornulețe","name":"Cornulețe","country":"Romania","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Cornule%C8%9Be","ingredients":["Turkish delight","jam or marmalade","chocolate","cinnamon sugar","walnuts","and/or raisins"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Home_bakery_%286904941193%29.jpg/960px-Home_bakery_%286904941193%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cristian Bortes www.eyeem.com/bortescristian from Cluj-Napoca, Romania","licence":"CC BY 2.0","leadFile":"Home_bakery_(6904941193).jpg","views":4057},{"title":"Food in The Chronicles of Narnia","name":"Food in The Chronicles of Narnia","country":"Iran","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Food_in_The_Chronicles_of_Narnia","views":1625},{"title":"Fry's Turkish Delight","name":"Fry's Turkish Delight","country":"United Kingdom","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Fry's_Turkish_Delight","leadFile":"Fry_turkishdelight_logo.png","views":27870,"langs":["gl","hy","tr"],"langNames":{"gl":"Fry's Turkish Delight","hy":"Ֆրայի թուրքական լոխում","tr":"Fry's Turkish Delight"}},{"title":"Hadji Bey","name":"Hadji Bey","country":"Iran","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Hadji_Bey","views":4408},{"title":"Htoe mont","name":"Htoe mont","country":"Myanmar","region":"Southeast Asia","url":"https://en.wikipedia.org/wiki/Htoe_mont","ingredients":["rice flour","raisins","cashews","coconut shavings"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Freid_Coconut_Htoe_Mont.jpg/960px-Freid_Coconut_Htoe_Mont.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CalystaSenior99","licence":"CC BY-SA 4.0","leadFile":"Freid_Coconut_Htoe_Mont.jpg","views":1641},{"title":"Patrina loukoumia","name":"Patrina loukoumia","country":"Iran","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Patrina_loukoumia","views":841,"langs":["ar"],"langNames":{"ar":"راحة الحلقوم البتراسية"}},{"title":"Turkish Delight (1973 film)","name":"Turkish Delight (1973 film)","country":"Netherlands","region":"Turkish delight","url":"https://en.wikipedia.org/wiki/Turkish_Delight_(1973_film)","prepSummary":"Turks fruit is een Nederlandse dramafilm uit 1973 van Paul Verhoeven met in de hoofdrollen Rutger Hauer en Monique van de Ven, naar de roman Turks fruit van Jan Wolkers. Turks fruit is met ruim 3,3 miljoen bezoekers de succesvolste Nederlandse bioscoopfilm aller tijden, tot ten minste 2014. De film kreeg een Oscarnominatie voor beste niet-Engelstalige productie en won, in 1999, na een publieksenquête tijdens het Nederlands Film Festival een speciaal Gouden Kalf voor 'Beste Nederlandse film van de twintigste eeuw' (Soldaat van Oranje eindigde in deze uitverkiezing op de tweede plaats, derde wer","leadFile":"Turkish_Delight_(film).jpg","views":71301,"langs":["bg","ca","cy","de","es","fa","fi","fr","id","it","ja","ko","lt","nb","nl","pl","pt","ru","sr","tr","uk","ur"],"langNames":{"bg":"Нещо сладко","ca":"Turks fruit","cy":"Dileit Twrcaidd","de":"Türkische Früchte","es":"Delicias Turcas","fa":"راحت‌الحلقوم (فیلم)","fi":"Turkkilaisia makeisia","fr":"Turkish Délices","id":"Turkish Delight (film)","it":"Fiore di carne","ja":"ルトガー・ハウアー/危険な愛","ko":"사랑을 위한 죽음","lt":"Turkiški saldumynai","nl":"Turks fruit (film)","nb":"Turks fruit","pl":"Tureckie owoce","pt":"Turks Fruit","ru":"Турецкие наслаждения","sr":"Ратлук (филм)","tr":"Türk Lokumu (film, 1973)","uk":"Рахат-Лукум (фільм, 1973)","ur":"ٹرکش ڈیلائٹ (1973ء کی فلم)"},"sourceLanguage":"nl","notFood":"a film"},{"title":"Lebanese cuisine","name":"Lebanese cuisine","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Lebanese_cuisine","views":63748,"langs":["ar","az","bn","ca","cs","de","es","fa","fi","fr","he","hy","id","it","ja","jv","ka","ko","ms","nl","pl","pt","ru","sr","sv","tl","uk","vi","zh"],"langNames":{"ar":"مطبخ لبناني","az":"Livan mətbəxi","bn":"লেবাননি রন্ধনশৈলী","ca":"Cuina libanesa","cs":"Libanonská kuchyně","de":"Libanesische Küche","es":"Gastronomía del Líbano","fa":"آشپزی لبنانی","fi":"Libanonilainen keittiö","fr":"Cuisine libanaise","he":"המטבח הלבנוני","hy":"Լիբանանյան խոհանոց","id":"Hidangan Lebanon","it":"Cucina libanese","ja":"レバノン料理","jv":"Olahan Lebanon","ka":"ლიბანური სამზარეულო","ko":"레바논 요리","ms":"Masakan Lubnan","nl":"Libanese keuken","pl":"Kuchnia libańska","pt":"Culinária do Líbano","ru":"Ливанская кухня","sr":"Либанска кухиња","sv":"Libanesiska köket","tl":"Lutuing Libanes","uk":"Ліванська кухня","vi":"Ẩm thực Liban","zh":"黎巴嫩菜"}},{"title":"Aish as-Saraya","name":"Aish as-Saraya","country":"Lebanon","region":"Arab world","url":"https://en.wikipedia.org/wiki/Aish_as-Saraya","ingredients":["bread","sugar","qishta","rosewater","orange blossom water","lemon juice","water"],"prepSummary":"Usually, Aish as-Saraya is made with a layer of finely shredded bread that is doused with syrup, with a second layer of cream on top of the bread layer, typically qishta, a type of clotted cream, is used, the dish is then topped with fruits and nuts.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/%D8%B9%D8%B4_%D8%A7%D9%84%D8%B3%D8%B1%D8%A7%D9%8A%D8%A7.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rotana Nawwaf Al Hasanat","licence":"CC BY-SA 4.0","leadFile":"عش_السرايا.jpg","views":4857},{"title":"Akkawi","name":"Akkawi","country":"Syria","region":"Levant","url":"https://en.wikipedia.org/wiki/Akkawi","prepSummary":"Akkawi is commonly made with pasteurized cow's milk, but can also be made with goat or sheep milk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Akawi_Cheese.jpg/330px-Akawi_Cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yona Damari","licence":"CC BY-SA 4.0","leadFile":"Akawi_Cheese.jpg","views":19040,"langs":["ar","ca","de","es","eu","fa","fr","he","jv","ko","lv","ms","pt","ru","uk","uz","vi"],"langNames":{"ar":"جبنة عكاوي","ca":"Akkawi","de":"Akkawi","es":"Queso akkawi","eu":"Akkawi gazta","fa":"عکاوی","fr":"Fromage de Saint Jean d'Acre","he":"גבינה עכואית","jv":"Akkawi","ko":"악카 치즈","lv":"Akavi siers","ms":"Akkawi","pt":"Akkawi","ru":"Аккави","uk":"Акаві","uz":"Akkavi","vi":"Akkawi"}},{"title":"Arab salad","name":"Arab salad","country":"Lebanon","region":"Iraqi","url":"https://en.wikipedia.org/wiki/Arab_salad","ingredients":["Vegetables","spices"],"course":"Mezze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Arabsalad.jpg/960px-Arabsalad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Basel15 at English Wikipedia","licence":"Public domain","leadFile":"Arabsalad.jpg","views":21159},{"title":"Baladi cheese","name":"Baladi cheese","country":"Lebanon","region":"Palestine","url":"https://en.wikipedia.org/wiki/Baladi_cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fc/%D8%AC%D8%A8%D9%862.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rotana Nawwaf Al Hasanat","licence":"CC BY-SA 4.0","leadFile":"جبن2.jpg","views":3670,"originClaims":["Lebanon","Syria","Egypt"]},{"title":"Batata harra","name":"Batata harra","country":"Lebanon","region":"Syria","url":"https://en.wikipedia.org/wiki/Batata_harra","ingredients":["Potatoes","red peppers"],"prepSummary":"بطاطا حارة هو طبق نباتي لبناني، ويتكون من البطاطا والفلفل الأحمر والكزبرة والفلفل الحار والثوم، وكلها مقلية في زيت الزيتون. كلمة baṯāṯā (العربية: potato) هي كلمة مستعارة من البرتغالية (batata) للبطاطا.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Batata_harra.jpg/960px-Batata_harra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"secretlondon123 from London, England","licence":"CC BY-SA 2.0","leadFile":"Batata_harra.jpg","views":16925,"langs":["ar","bn","es","fr","jv","ko"],"langNames":{"ar":"بطاطا حارة","bn":"বাটাটা হার্রা","es":"Batata harra","fr":"Batata harra","jv":"Batata harra","ko":"바타타 하르라"},"sourceLanguage":"ar"},{"title":"Beer in Lebanon","name":"Beer in Lebanon","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Beer_in_Lebanon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Rose_de_Damas_%28Lyon%29_-_bouteille_d%27Almaza_%28Liban%29.jpg/960px-Rose_de_Damas_%28Lyon%29_-_bouteille_d%27Almaza_%28Liban%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0","leadFile":"Rose_de_Damas_(Lyon)_-_bouteille_d'Almaza_(Liban).jpg","views":4516},{"title":"Briq","name":"Briq","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Briq","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Beyrouth._Drogmans_arabs_-_Dumas_Ph._LCCN2004670418.jpg/960px-Beyrouth._Drogmans_arabs_-_Dumas_Ph._LCCN2004670418.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dumas, Tancrède R., photographer","licence":"Public domain","leadFile":"Beyrouth._Drogmans_arabs_-_Dumas_Ph._LCCN2004670418.jpg","views":2556},{"title":"Couscous","name":"Couscous","country":"Lebanon","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Couscous","ingredients":["Semolina"],"prepSummary":"Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny couscous granules.","course":"Main course, side dish or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Moroccan_cuscus%2C_from_Casablanca%2C_September_2018.jpg/960px-Moroccan_cuscus%2C_from_Casablanca%2C_September_2018.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lmmima","licence":"CC BY-SA 4.0","leadFile":"Moroccan_cuscus,_from_Casablanca,_September_2018.jpg","views":431115,"langs":["af","ar","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hr","hu","hy","id","ig","is","it","ja","jv","ka","ko","lt","lv","ms","nb","nl","pl","pt","ro","ru","sl","sr","sv","th","tl","tr","uk","ur","uz","zh"],"langNames":{"af":"Couscous","ar":"كسكس","bg":"Кускус","bn":"কুসকুস","ca":"Cuscús","cs":"Kuskus","da":"Couscous","de":"Couscous","el":"Κουσκούς","es":"Cuscús","et":"Kuskuss","eu":"Kuskus (gastronomia)","fa":"کوسکوس","fi":"Kuskus","fr":"Couscous","gl":"Cuscús","ha":"Couscous","he":"קוסקוס","hr":"Kus-kus","hu":"Kuszkusz (étel)","hy":"Կուսկուս","id":"Couscous","ig":"Couscous","is":"Kúskús","it":"Cuscus","ja":"クスクス","jv":"Couscous","ka":"კუსკუსი","ko":"쿠스쿠스","lt":"Kuskusas","lv":"Kuskuss","ms":"Kuskus","nl":"Couscous","nb":"Couscous","pl":"Kuskus","pt":"Cuscuz","ro":"Cuș cuș","ru":"Кускус (кулинария)","sl":"Kuskus","sr":"Кус-кус","sv":"Couscous","th":"กุสกุส","tl":"Kuskus","tr":"Kuskus","uk":"Кускус (крупа)","ur":"کسکس","uz":"Kuskus","zh":"古斯米"}},{"title":"Eggplant salads and appetizers","name":"Eggplant salads and appetizers","country":"Lebanon","region":"Argentine","url":"https://en.wikipedia.org/wiki/Eggplant_salads_and_appetizers","ingredients":["Eggplants"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Baba_ganoush_closeup.jpg/960px-Baba_ganoush_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0","leadFile":"Baba_ganoush_closeup.jpg","views":9405},{"title":"El Jannah","name":"El Jannah","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/El_Jannah","leadFile":"El_Jannah_logo_2022.png","views":29173},{"title":"Falafel","name":"Falafel","country":"Egypt","region":"Israeli cuisine","url":"https://en.wikipedia.org/wiki/Falafel","ingredients":["Broad beans or chickpeas"],"prepSummary":"Falafel is made from fava beans, chickpeas, or a combination of both. In Egypt, it is typically prepared with fava beans. In Israeli and Palestinian cuisine, chickpeas are commonly used, while in Jordan, Lebanon, Syria, and the wider Middle East, either chickpeas or a mix of both are used. The chickpea-based version is the most popular in the West. Some falafel include a filling inside the falafel dough; Palestinians make a variation of falafel stuffed with sumac and onions. When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder).","course":"Meze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Falafels_2.jpg/960px-Falafels_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC BY-SA 3.0","leadFile":"Falafels_2.jpg","views":607667,"langs":["af","ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","gl","ha","he","hi","hr","hu","hy","id","it","ja","jv","kk","kn","ko","lt","lv","mr","ms","nb","nl","pa","pl","pt","ro","ru","sk","sr","sv","sw","ta","te","th","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Falafel","ar":"فلافل","az":"Falafel","bg":"Фалафел","bn":"ফালাফেল","ca":"Falàfel","cs":"Falafel","cy":"Ffalaffel","da":"Falafel","de":"Falafel","el":"Φαλάφελ","es":"Faláfel","et":"Falafel","eu":"Falafel","fa":"فلافل","fi":"Falafel","fr":"Falafel","gl":"Faláfel","ha":"Falafel","he":"פלאפל","hi":"फ़लाफ़ल","hr":"Falafel","hu":"Falafel","hy":"Ֆալաֆել","id":"Falafel","it":"Falafel","ja":"ファラーフェル","jv":"Falafèl","kk":"Фалафель","kn":"ಫ಼ಲಾಫ಼ಲ್","ko":"팔라펠","lt":"Falafeliai","lv":"Felāfels","mr":"फलाफल","ms":"Falafel","nl":"Falafel","nb":"Falafel","pa":"ਫਲਾਫੇਲ","pl":"Falafel","pt":"Faláfel","ro":"Falafel","ru":"Фалафель","sk":"Falafel","sr":"Фалафел","sv":"Falafel","sw":"Falafel","ta":"பிளாபல்","te":"ఫలాఫెల్","th":"ฟาลาเฟล","tr":"Falafel","uk":"Фалафель","ur":"فلافل","uz":"Falafel","vi":"Falafel","zh":"油炸鷹嘴豆餅"}},{"title":"Fatayer","name":"Fatayer","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Fatayer","ingredients":["Meat","spinach","cheese or za'atar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Fatayer.jpg/960px-Fatayer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joe Foodie","licence":"CC BY 2.0","leadFile":"Fatayer.jpg","views":39345},{"title":"Fatteh","name":"Fatteh","country":"Lebanon","region":"Palestine","url":"https://en.wikipedia.org/wiki/Fatteh","ingredients":["Flatbread","yogurt","chickpeas","oil"],"prepSummary":"Fatteh was traditionally used as a way to make use of stale bread, as well as bulk dishes in the absence of other foods. Generally, a layer of crumbled bread is placed at the bottom, topped with layers of other foods.","course":"Breakfast or Main","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/%D9%81%D8%AA%D9%91%D8%A9_%D8%A8%D8%A7%D9%84%D9%84%D9%88%D8%B2_%D9%88_%D8%A7%D9%84%D8%B3%D9%91%D9%85%D9%86.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Eaeeae","licence":"CC BY 3.0","leadFile":"فتّة_باللوز_و_السّمن.jpg","views":32751,"originClaims":["Egypt","Syria","Lebanon"]},{"title":"Fig roll","name":"Fig roll","country":"Egypt","region":"Western Asia","url":"https://en.wikipedia.org/wiki/Fig_roll","ingredients":["Fig paste"],"prepSummary":"فطيرة التين أو لفافة التين هي لفافة محلّاة محشوّة بعجينة التين التي تعود إلى عصور مصر القديمة، ولا زالت تؤكل حتى الآن. فطيرة التين الحديثة وانتشارها الكبير كان نتيجة لتطور الإنتاج الصناعي من قبل الأمريكي تشارلز روزر عام 1892م/1309هـ، وسُوّق لها من قبل شركة نابيسكو باسم تين نيوتن.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Fig_rolls_%28homemade%29.jpg/960px-Fig_rolls_%28homemade%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valereee","licence":"CC BY-SA 4.0","leadFile":"Fig_rolls_(homemade).jpg","views":22343,"langs":["ar","es","fa","fr","ha","jv","pt","tr"],"langNames":{"ar":"فطيرة تين","es":"Fig roll","fa":"رول انجیر","fr":"Biscuit roulé aux figues","ha":"Rubutun itace","jv":"Ara gulung","pt":"Fig roll","tr":"İncir dolgulu bisküvi"},"sourceLanguage":"ar"},{"title":"Freekeh","name":"Freekeh","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Freekeh","ingredients":["Green durum wheat"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Freekeh_%28uncooked%29.jpg/960px-Freekeh_%28uncooked%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wribln","licence":"CC BY-SA 4.0","leadFile":"Freekeh_(uncooked).jpg","views":72871},{"title":"Fried cheese","name":"Fried cheese","country":"Lebanon","region":"Brazilian","url":"https://en.wikipedia.org/wiki/Fried_cheese","prepSummary":"Mozzarella cheese is often used by fried cheese food manufacturers in the United States, because it has a desirable consistency and because it has a neutral flavor that is \"widely acceptable\".","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Fried_Cheese_Curds_Green_Bay_Wisconsin.JPG/960px-Fried_Cheese_Curds_Green_Bay_Wisconsin.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Greg Tally - User: (WT-shared) WineCountryInn at wts wikivoyage","licence":"CC BY-SA 3.0","leadFile":"Fried_Cheese_Curds_Green_Bay_Wisconsin.JPG","views":18306},{"title":"Halloumi","name":"Halloumi","country":"Cyprus","region":"Byzantine","url":"https://en.wikipedia.org/wiki/Halloumi","ingredients":["goat's","sheep's milk"],"photo":"https://upload.wikimedia.org/wikipedia/commons/5/57/Halloumislice_zoom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Halloumislicefresh.jpg: J.P.Lon derivative work: Zlerman (talk)","licence":"Public domain","leadFile":"Halloumislice_zoom.jpg","views":339341,"langs":["af","ar","bg","ca","cs","cy","de","el","es","et","eu","fa","fi","fr","ha","he","hy","id","ig","is","it","ja","jv","ka","ko","ku","nb","nl","pl","pt","ro","ru","sl","sr","sv","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Halloumi","ar":"حلوم","bg":"Халуми","ca":"Hellim","cs":"Halloumi","cy":"Halloumi","de":"Halloumi","el":"Χαλλούμι","es":"Halloumi","et":"Halloumi","eu":"Halloumi","fa":"هالومی","fi":"Halloumi","fr":"Halloumi","ha":"Halloumi","he":"חלומי","hy":"Հալումի","id":"Halloumi","ig":"Halloumi","is":"Halloumi","it":"Halloumi","ja":"ハルーミ","jv":"Halloumi","ka":"ჰალუმი","ko":"할루미","ku":"Helîme","nl":"Halloumi","nb":"Halloumi","pl":"Halloumi","pt":"Halloumi","ro":"Halloumi","ru":"Халлуми","sl":"Halloumi","sr":"Халуми","sv":"Halloumi","tr":"Hellim","uk":"Халумі","ur":"حلومی","uz":"Hallumi","vi":"Halloumi","zh":"哈羅米芝士"},"heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-CY-01243","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"title":"Hrisseh","name":"Hrisseh","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Hrisseh","views":1400},{"title":"Jallab","name":"Jallab","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Jallab","ingredients":["Carob","dates","grape molasses","rose water"],"prepSummary":"الجلاب هو شراب اشتهر في بلاد الشام. ويحضّر الجلاب بكميات كبيرة خلال شهر رمضان. ويعدّ شراب الجلاب من المشروبات الرمضانية الشهيرة في الشرق الأوسط، والتي تساعد على الحماية من العطش لمدة طويلة واعطاء طاقة كبيرة للجسم حتى يتحمل الصيام","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Jallab.jpg/960px-Jallab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adam Jung","licence":"CC BY 2.0","leadFile":"Jallab.jpg","views":16876,"langs":["ar","bn","de","es","eu","fa","fr","hy","id","pl","ru","sv","uk","uz"],"langNames":{"ar":"جلاب","bn":"জাল্লাব","de":"Dschallab","es":"Ŷalāb","eu":"Jallab","fa":"جلاب","fr":"Sirop de jallab","hy":"Ջալյաբ","id":"Jallab","pl":"Jallab","ru":"Джалляб","sv":"Jallab","uk":"Джалляб","uz":"Jallab"},"sourceLanguage":"ar"},{"title":"Kibbeh nayyeh","name":"Kibbeh nayyeh","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Kibbeh_nayyeh","ingredients":["Minced raw lamb or beef or goat meat","bulgur","spices"],"prepSummary":"Traditionally, kibbeh nayyeh was prepared in a mortar and pestle and using fresh meat, slaughtered on the same day. Frakeh is a variation of raw kibbeh that is popular in Southern Lebanon, it is shaped into croquettes, and the meat is mixed with a variety of herbs and a spice mix called kammouneh, such as dried roses, marjoram, and cumin.","course":"Mezze","photo":"https://upload.wikimedia.org/wikipedia/commons/1/17/Kibbeh_Nayyeh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"122589423KM at English Wikipedia","licence":"Public domain","leadFile":"Kibbeh_Nayyeh.jpg","views":76451,"langs":["ar","de","el","es","fa","fr","he","id","ja","jv","ko"],"langNames":{"ar":"كبة نيئة","de":"Kibbe Nayé","el":"Κίμπε νάγιε","es":"Kibbe nayye","fa":"کبه نایه","fr":"Kebbé nayé","he":"קובה נייה","id":"Kibbeh nayyeh","ja":"クッベ・ナーイエ","jv":"Kibbeh nayyeh","ko":"킵베 나이예"}},{"title":"The Lebanese Kitchen","name":"The Lebanese Kitchen","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/The_Lebanese_Kitchen","views":639},{"title":"Lebanese wine","name":"Lebanese wine","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Lebanese_wine","prepSummary":"Lebanon's wine industry has faced political instability and economic uncertainty in recent years, but it continues to grow. The wine industry’s growth is driven by macroeconomic influences, alongside the rise of organic and biodynamic varieties, a growing wine tourism, and an increasing global recognition. Founded in 1997, just a year after Lebanon became a member of the International Organisation of Vine and Wine (OIV), the Union Vinicole du Liban (UVL), Lebanon's association of wine producers, aims to strengthen Lebanon’s reputation as a wine-producing nation and supports its export ambitions in markets like the EU, US, and Canada.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/80/Lebanon_wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Lebanon_wine.jpg","views":10552},{"title":"Leben (milk product)","name":"Leben (milk product)","country":"Lebanon","region":"Middle East","url":"https://en.wikipedia.org/wiki/Leben_(milk_product)","ingredients":["Milk","yogurt","half-and-half"],"course":"Breakfast, lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Lben_1.jpg/960px-Lben_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sabah HAANA","licence":"CC BY-SA 4.0","leadFile":"Lben_1.jpg","views":31524},{"title":"Makanek","name":"Makanek","country":"Lebanon","region":"Lebanese sausages","url":"https://en.wikipedia.org/wiki/Makanek","ingredients":["Lamb","beef"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Makanek.jpg/960px-Makanek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bapak Alex","licence":"CC BY 4.0","leadFile":"Makanek.jpg","views":8542},{"title":"Makdous","name":"Makdous","country":"Syria","region":"Middle East","url":"https://en.wikipedia.org/wiki/Makdous","ingredients":["Eggplants","walnuts","red pepper","garlic","olive oil","salt"],"course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Makdous.jpg/960px-Makdous.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"QuasarFr","licence":"CC BY-SA 4.0","leadFile":"Makdous.jpg","views":20182},{"title":"Malfouf salad","name":"Malfouf salad","country":"Lebanon","region":"East Mediterranean","url":"https://en.wikipedia.org/wiki/Malfouf_salad","ingredients":["Cabbage"],"course":"side, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Malfouf_salad.jpg/960px-Malfouf_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Canbel","licence":"CC BY-SA 4.0","leadFile":"Malfouf_salad.jpg","views":4208},{"title":"Manakish","name":"Manakish","country":"Lebanon","region":"Syria","url":"https://en.wikipedia.org/wiki/Manakish","ingredients":["Dough","za'atar","cheese or ground meat"],"course":"Breakfast or lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Zaatar_Mankousheh.jpg/960px-Zaatar_Mankousheh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elie.ghob","licence":"CC BY-SA 4.0","leadFile":"Zaatar_Mankousheh.jpg","views":73731,"langs":["ar","ca","cy","el","es","fa","fi","fr","he","it","ja","jv","ko","lt","ml","pl","sr","tr","uk","ur"],"langNames":{"ar":"مناقيش","ca":"Mancuixa","cy":"Manakish","el":"Μανάκις","es":"Manakish","fa":"مناقیش","fi":"Manakish","fr":"Man’ouché","he":"מנאקיש","it":"Manaqish","ja":"マナイーシ","jv":"Manakish","ko":"마나끼시","lt":"Manušas","ml":"മനാകിഷ്","pl":"Man’usze","sr":"Манакиш","tr":"Menâkîş","uk":"Манакіш","ur":"مناقیش"}},{"title":"Maqluba","name":"Maqluba","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Maqluba","ingredients":["Meat","rice","vegetables (tomato","cauliflower","potato","eggplant)"],"prepSummary":"المقلوبة (Maqluba) هي طبق رئيسي من الأطباق العربية الشعبية، من المطبخ الشامي والعراقي، يتكوّن من أرز مع خضار مقلية متنوعة، من ضمنها الباذنجان أو القرنبيط أو البطاطا أو الفول الأخضر، وقد يستخدم مزيج من هذه الخضروات، ويوضع معها اللحم كلحم الضأن أو الدجاج. وتقدم المقلوبة عادةً مع اللبن أو الزبادي أو السلطة العربية المكونة من الطماطم والخيار والبقدونس والخس وعصير الليمون. يعود أصل المقلوبة إلى فلسطين إلا أنها تشتهر أيضا في السعودية وسورية والأردن والعراق.","course":"Meal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Makluba.JPG/960px-Makluba.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arafataslan","licence":"Public domain","leadFile":"Makluba.JPG","views":87195,"langs":["ar","ca","cs","cy","el","es","eu","fa","fr","he","hi","id","it","ja","jv","ko","ms","nl","pl","pt","ru","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"مقلوبة","ca":"Maqluba","cs":"Maklúba","cy":"Maqluba","el":"Μακλούμπα","es":"Maqluba","eu":"Maqluba","fa":"مقلوبه","fr":"Maqlouba","he":"מקלובה","hi":"मक़लूबा","id":"Maqluba","it":"Makluba","ja":"マクルーバ","jv":"Maqluba","ko":"마끌루바","ms":"Maqlubah","nl":"Maqlouba","pl":"Makluba","pt":"Maqluba","ru":"Маклюбе","sv":"Maqluba","tr":"Maklube","uk":"Маклюбе","uz":"Maqluba","vi":"Maqluba","zh":"馬庫魯巴"},"sourceLanguage":"ar"},{"title":"Mfarakeh","name":"Mfarakeh","country":"Lebanon","region":"Arab world","url":"https://en.wikipedia.org/wiki/Mfarakeh","ingredients":["potato","egg","ghee"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/9/90/Mfarakeh.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sarah Canbel","licence":"CC BY-SA 4.0","leadFile":"Mfarakeh.png","views":5198},{"title":"Msabbaha","name":"Msabbaha","country":"Lebanon","region":"Israeli","url":"https://en.wikipedia.org/wiki/Msabbaha","ingredients":["Chickpeas","Tahini","parsley","lemon juice","garlic"],"course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/%D7%9E%D7%A9%D7%95%D7%95%D7%90%D7%A9%D7%94.JPG/960px-%D7%9E%D7%A9%D7%95%D7%95%D7%90%D7%A9%D7%94.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Itzuvit","licence":"CC BY-SA 3.0","leadFile":"משוואשה.JPG","views":13449},{"title":"Mujaddara","name":"Mujaddara","country":"Lebanon","region":"The Levant (Middle East)","url":"https://en.wikipedia.org/wiki/Mujaddara","ingredients":["أرز"],"prepSummary":"المجدّرة طبق من مأكولات المشرق العربي تشتهر بها سوريا ولبنان والأردن وفلسطين والعراق. مكوناته الأساسية العدس والأرز أو البرغل. وهي من المأكولات العربي التراثيّة، إذ يرد ذكرها بكتاب الطبيخ بسنة 1226م لمؤلفه محمد بن حسن البغدادي. وهي طبقً شبيه بالطبق المصري الكُشري الأصفر الذي ربما يرتبط تاريخياً بالمجدرة. والمجدرة من الأطباق االنباتية.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Mujaddara.jpg/960px-Mujaddara.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bazel","licence":"CC BY-SA 3.0","leadFile":"Mujaddara.jpg","views":49118,"langs":["ar","de","el","es","eu","fa","fr","he","hy","id","it","ja","jv","ko","pt","ru","tr","ur"],"langNames":{"ar":"مجدرة","de":"Mujaddara","el":"Μουτζάνταρα","es":"Muŷaddara","eu":"Mujaddara","fa":"مجدره","fr":"Mjadra","he":"מג'דרה","hy":"Մուջադարա","id":"Mujadara","it":"Mejadra","ja":"ムジャッダラ","jv":"Mujaddara","ko":"무잣다라","pt":"Mjadra","ru":"Муджадара","tr":"Müceddere","ur":"مجدرہ"},"sourceLanguage":"ar"},{"title":"Mulukhiyah","name":"Mulukhiyah","country":"Lebanon","region":"Ancient Egypt","url":"https://en.wikipedia.org/wiki/Mulukhiyah","ingredients":["Jute","beef or chicken stock"],"prepSummary":"المُلُوخِيَة طبق شعبي عربي يعود تاريخه لآلاف السنين. وهو أحد أشهر الأكلات في الموائد العربية. عرف أولا في مصر القديمة، ومنها انتشر ولازال حتى الآن متواجد في مصر الحديثة وفي السودان، وبلاد الشام، سوريا وفلسطين والأردن ولبنان، وشمال أفريقيا في تونس والمغرب، والجزائر وبلدان الخليج العربي. وهي تعتمد على نبات الملوخية أحد فصائل الوريقات والنباتات الزهرية. وهي تزرع طوال العام، وأفضل وقت لذلك في موسم الصيف. تختلف طريقة إعداد الملوخية من بلد لآخر من حيث الإضافات ونوع البهار المستخدم. وأشارت الدراسات أن الملوخية لاتفقد فوائدها الصحية بعد الطبخ، وتظل غنية بفيتامينات A وB، إضافة إلى الحديد والكالسيوم وال","course":"Side dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Molokheya_Egypt%2C_2012.JPG/960px-Molokheya_Egypt%2C_2012.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Habib M'henni","licence":"CC BY-SA 3.0","leadFile":"Molokheya_Egypt,_2012.JPG","views":140832,"langs":["ar","de","el","es","eu","fa","fr","ha","he","id","ig","it","jv","ko","sv","th","tr"],"langNames":{"ar":"ملوخية (طعام)","de":"Muluchiya","el":"Μολοχία","es":"Mulujía","eu":"Mulukhiyah","fa":"ملوخیه","fr":"Mloukhiya","ha":"Mulukhiyah","he":"מלוח'יה","id":"Sup molokhia","ig":"Mulukhiyah","it":"Molokhia","jv":"Mulukhiyah","ko":"몰로키야","sv":"Molokhia","th":"ใบปอ","tr":"Molehiya"},"sourceLanguage":"ar"},{"title":"Politics of food in the Arab–Israeli conflict","name":"Politics of food in the Arab–Israeli conflict","country":"Lebanon","region":"Egyptian","url":"https://en.wikipedia.org/wiki/Politics_of_food_in_the_Arab%E2%80%93Israeli_conflict","views":17029},{"title":"Qatayef","name":"Qatayef","country":"Lebanon","region":"Egypt","url":"https://en.wikipedia.org/wiki/Qatayef","ingredients":["Semolina flour","flour","sugar","yeast"],"prepSummary":"Qatayef is the general name of the dessert as a whole and, more specifically, the batter. It is usually made out of wheat or semolina flour, baking powder, water, yeast, and sometimes sugar. The result of the batter being poured onto a round hot plate appears similar to pancakes, except only one side is cooked, then stuffed and folded. Although some vendors make qatayef manually, machines that automate automate the process exist. Qatayef satati is deep fried (or baked) pastry filled with either unsalted sweet cheese a mixture of any of hazelnuts, walnuts, almonds, pistachios, raisins, powdered sugar, vanilla extract, rose extract, and cinnamon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/%D9%82%D8%B7%D8%A7%D9%8A%D9%81_%D8%B9%D8%B5%D8%A7%D9%81%D9%8A%D8%B1%D9%8A2.jpg/960px-%D9%82%D8%B7%D8%A7%D9%8A%D9%81_%D8%B9%D8%B5%D8%A7%D9%81%D9%8A%D8%B1%D9%8A2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"عباد ديرانية","licence":"CC BY-SA 3.0","leadFile":"قطايف_عصافيري2.jpg","views":36684},{"title":"Raheb","name":"Raheb","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Raheb","ingredients":["Eggplants","tomatoes","onions","parsley"],"prepSummary":"Raheb salad's distinct flavor comes primarily from its preparation of eggplant. Whole eggplants are traditionally charred over an open flame until the skin is blackened and the flesh is smoky and tender. After cooking, the eggplants are peeled and finely diced or mashed. Separately, fresh vegetables such as tomatoes, onions, and parsley are finely diced. A simple dressing of extra virgin olive oil, lemon juice, garlic, salt, and often pomegranate molasses is prepared.","course":"Mezze","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Batenjen-Raheb.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marshalloww","licence":"CC0","leadFile":"Batenjen-Raheb.jpg","views":2771,"langs":["ar","bn","es","fa","ig","uk"],"langNames":{"ar":"متبل الراهب","bn":"রাহেব","es":"Ensalada del Monje","fa":"سالاد راهب","ig":"Raheb","uk":"Рахеб"}},{"title":"Salep","name":"Salep","country":"Lebanon","region":"Egyptian","url":"https://en.wikipedia.org/wiki/Salep","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Salep_drink.jpg/960px-Salep_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DesignbyNur","licence":"CC BY-SA 3.0","leadFile":"Salep_drink.jpg","views":108200},{"title":"Sayadieh","name":"Sayadieh","country":"Lebanon","region":"Middle East","url":"https://en.wikipedia.org/wiki/Sayadieh","ingredients":["White fish such as cod or haddock","cumin","onion","rice","baharat","pine nuts"],"prepSummary":"Several variants of the meal exist, but most variants involve a sauce prepared with fried onions. Depending on the degree of caramelization the sauce can range from light brown to a deep black with a strong, pungent taste. The rice is often colored by cooking it with caramelized onion. The dish can be made with a variety of fishes, but usually firm, white fishes, such as haddock or cod are preferred. Entire fishes are used, and the fish head and bones are often used to produce stock and flavor the rice and the sauce.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Fish_Sayadieh.jpg/960px-Fish_Sayadieh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"young shanahan","licence":"CC BY 2.0","leadFile":"Fish_Sayadieh.jpg","views":9042},{"title":"Sfiha","name":"Sfiha","country":"Lebanon","region":"Bilad al-Sham","url":"https://en.wikipedia.org/wiki/Sfiha","ingredients":["Ground mutton"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Sfiha2.jpg/960px-Sfiha2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bazel","licence":"Public domain","leadFile":"Sfiha2.jpg","views":28960},{"title":"Sfouf","name":"Sfouf","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Sfouf","ingredients":["Semolina flour","turmeric","sugar","pine nuts"],"photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Sfoufs_%288280943024%29_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"celinecelines","licence":"CC BY-SA 2.0","leadFile":"Sfoufs_(8280943024)_(cropped).jpg","views":12133},{"title":"Shanklish","name":"Shanklish","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Shanklish","prepSummary":"Shanklish is made by curdling yogurt, straining it, and fermenting it. It is typically formed into balls of approximately 6 cm diameter, often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is thyme, which gives the cheese an appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or in an unformed state.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Shanklish.jpg/960px-Shanklish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes from Sydney, Australia","licence":"CC BY-SA 2.0","leadFile":"Shanklish.jpg","views":15279,"langs":["ar","cs","es","fr","he","hy","it","pt","ru","tr","ur","vi"],"langNames":{"ar":"شنكليش","cs":"Šankliš","es":"Shanklish","fr":"Chenklich","he":"שנקליש","hy":"Շանկլիշ","it":"Shanklish","pt":"Chancliche","ru":"Шанклиш","tr":"Sürke","ur":"شنکلیش","vi":"Shanklish"},"originClaims":["Syria","Lebanon"]},{"title":"Shawarma","name":"Shawarma","country":"Lebanon","region":"Ottoman Empire","url":"https://en.wikipedia.org/wiki/Shawarma","ingredients":["Meat (traditionally lamb or mutton","but also chicken","turkey","beef","or veal)","pita","laffa","lavash"],"prepSummary":"Shawarma is prepared from thin cuts of seasoned and marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about high. Pieces of fat may be added to the stack to provide extra juiciness and flavour. A motorized spit slowly turns the stack of meat in front of an electric or gas-fired heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, flat knife. Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita, shrak (saj), laffa or lavash.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Shawarma_2.jpg/960px-Shawarma_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0","leadFile":"Shawarma_2.jpg","views":646409,"langs":["af","ar","az","bn","ca","cs","cy","da","de","el","es","eu","fa","fr","gl","ha","he","hi","hy","id","it","ja","jv","ka","kk","kn","ko","lv","ml","mr","ms","nb","nl","or","pa","pl","pt","ro","ru","sr","sv","ta","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Shawarma","ar":"شاورما","az":"Şaurma","bn":"শর্মা","ca":"Xauarma","cs":"Šavarma","cy":"Siawarma","da":"Shawarma","de":"Schawarma","el":"Σαουαρμά","es":"Shawarma","eu":"Xawarma","fa":"شاورما","fr":"Chawarma","gl":"Xawarma","ha":"Shawarma","he":"שווארמה","hi":"शवर्मा","hy":"Շաուրմա","id":"Syawarma","it":"Shawarma","ja":"シャワルマ","jv":"Shawarma","ka":"შაურმა","kk":"Шауырма","kn":"ಶೋರ್ಮಾ","ko":"샤와르마","lv":"Šaverma","ml":"ഷവർമ്മ","mr":"शोरमा","ms":"Syawarma","nl":"Shoarma","nb":"Shawarma","or":"ଶୱର୍ମା","pa":"ਸ਼ਵਰਮਾ","pl":"Szawarma","pt":"Xauarma","ro":"Șaorma","ru":"Шаурма","sr":"Шаварма","sv":"Shawarma","ta":"சவர்மா","th":"ชาวัรมา","tl":"Shawarma","tr":"Şavurma","uk":"Шаурма","ur":"شاورما","uz":"Shauarma","vi":"Shawarma","zh":"沙威玛"}},{"title":"Sheikh al-mahshi","name":"Sheikh al-mahshi","country":"Lebanon","region":"Syria","url":"https://en.wikipedia.org/wiki/Sheikh_al-mahshi","prepSummary":"In general, small vegetables are used, since large ones are difficult to seed, and require a lot of stuffing. If only large ones are available, it is better to cut them in half. Although less well known, there are also recipes that use tomatoes. The filling begins by lightly toasting the almonds or pine nuts. In addition, a chopped onion is cooked over low heat. Then the minced meat is added and seasoned with the spices to suit each home: cinnamon, black pepper, etc. and salt. Finally, the meat is mixed with the dried fruit. In the Middle East there is a specific kitchen utensil for emptying vegetables, called in Arabic (hafārat kūsā) o (maʿwarat kūsā) and \"sacacorazones\" in Spanish.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Makhshi1.jpg/960px-Makhshi1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aseel zm","licence":"CC BY-SA 4.0","leadFile":"Makhshi1.jpg","views":4467},{"title":"Shish taouk","name":"Shish taouk","country":"Turkey","region":"Iraqi","url":"https://en.wikipedia.org/wiki/Shish_taouk","ingredients":["Chicken"],"prepSummary":"The dish consists of cubes of chicken that are marinated, then skewered and grilled. Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Tavuk_%C5%9Ei%C5%9F.jpg/960px-Tavuk_%C5%9Ei%C5%9F.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Garrett Ziegler","licence":"CC BY-SA 4.0","leadFile":"Tavuk_Şiş.jpg","views":48699,"langs":["ar","az","ca","es","eu","fa","fr","ha","hi","id","ig","ja","jv","ko","tr"],"langNames":{"ar":"شيش طاووق","az":"Toyuq kababı","ca":"Tavuk şiş","es":"Shish taouk","eu":"Shish taouk","fa":"شیش طاووق","fr":"Shish taouk","ha":"Shish taouk","hi":"शीश तावूक","id":"Shish taouk","ig":"Shish taouk","ja":"タヴク・シシ","jv":"Shish taouk","ko":"시시 타부크","tr":"Şiş tavuk"}},{"title":"Spinach cake","name":"Spinach cake","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/Spinach_cake","ingredients":["Flour","eggs","sugar","spinach","baking powder"],"views":863},{"title":"Stuffed dates","name":"Stuffed dates","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Stuffed_dates","ingredients":["Dates","meat","nuts"],"course":"Hot, cold, room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Dattes_Majhoul_four%C3%A9es.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Moundibus","licence":"CC BY-SA 4.0","leadFile":"Dattes_Majhoul_fourées.jpg","views":2998},{"title":"Stuffed squash","name":"Stuffed squash","country":"Turkey","region":"The Balkans","url":"https://en.wikipedia.org/wiki/Stuffed_squash","ingredients":["Summer squashes","minced meat","rice"],"prepSummary":"The placenta and seeds of larger, shorter, cylindrical immature squashes are pulled off, and the further proceeding is similar as for punjene paprike or sarma. Often, punjene tikvice (stuffed squashes) and punjene paprike (stuffed peppers) are made together, as a mixed dish.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/Punjene_tikvice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mira & Neša","licence":"Copyrighted free use","leadFile":"Punjene_tikvice.jpg","views":9790},{"title":"Tabbouleh","name":"Tabbouleh","country":"Lebanon","region":"Eastern Mediterranean","url":"https://en.wikipedia.org/wiki/Tabbouleh","ingredients":["Parsley","tomato","bulgur","onion","olive oil","lemon juice","salt"],"prepSummary":"التبّولة هي سلطة شعبية متوسطية وتعتبر نوع من أنواع المزة، المشهورة في بلاد الشام، وانتشرت بين باقي بلدان حوض المتوسط. تتكون سلطة التبّولة من البقدونس، والبندورة المقشرة والبرغل، والنعناع الأخضر، ويضاف إليها زيت الزيتون، والليمون و البصل الأخضر، والملح. التبولة معروفة أيضا في البرازيل والدومينيكان حيث تعرف باسم tipili وذلك بسبب وجود مهاجرين ذوي أصول لبنانية من بلاد الشام. تُقدم التبولة تقليدياً كجزء من المقبلات في منطقة شرق المتوسط والوطن العربي. ومثل الحمص والبابا غنوج والخبز العربي وغيرها من عناصر المطبخ العربي، أصبحت التبولة طعاماً شائعاً في الولايات المتحدة.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Tabouleh_1.JPG/960px-Tabouleh_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Tabouleh_1.JPG","views":283146,"langs":["af","ar","az","bg","ca","cs","cy","de","el","es","eu","fa","fi","fr","gl","he","hy","id","is","it","ja","jv","ka","kk","ko","nl","pa","pl","pt","ro","ru","sv","th","tr","uk","ur","uz","zh"],"langNames":{"af":"Taboelie","ar":"تبولة","az":"Tabule","bg":"Табули (салата)","ca":"Tabule","cs":"Tabouleh","cy":"Tabwla","de":"Taboulé","el":"Ταμπουλέ","es":"Tabulé","eu":"Tabbouleh","fa":"تبوله","fi":"Tabbouleh","fr":"Taboulé","gl":"Tabulé","he":"טאבולה","hy":"Թաբուլե","id":"Tabbouleh","is":"Tabbouleh","it":"Tabbouleh","ja":"タッブーレ","jv":"Tabbouleh","ka":"ტაბულე","kk":"Табуле","ko":"탑불레","nl":"Taboulé","pa":"ਟੈਬੁਲੇਹ","pl":"Tabbouleh","pt":"Tabule","ro":"Taboulé","ru":"Табуле","sv":"Tabbouleh","th":"ตับบูละฮ์","tr":"Tabbule","uk":"Табуле","ur":"تبولہ","uz":"Tabbouleh","zh":"塔布勒沙拉"},"sourceLanguage":"ar","originClaims":["Syria","Lebanon"]},{"title":"Taboon bread","name":"Taboon bread","country":"Lebanon","region":"Jordanian","url":"https://en.wikipedia.org/wiki/Taboon_bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Tabun_-_2.jpg/960px-Tabun_-_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gustaf Dalman","licence":"Public domain","leadFile":"Tabun_-_2.jpg","views":11913},{"title":"Taro","name":"Taro","country":"Lebanon","region":"Hawaii","url":"https://en.wikipedia.org/wiki/Taro","prepSummary":"In 2022, world production of taro was 18 million tonnes, led by Nigeria with 46% of the total (table). Taro has the fifth largest production among root and tuber crops worldwide. The average yield of taro is around 7 tons per hectare. Like most root crops, taro and eddoes do well in deep, moist or even swampy soils where the annual rainfall exceeds. Eddoes are more resistant to drought and cold. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen months in wetland cultivation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Songe-R%C3%A9union.JPG/960px-Songe-R%C3%A9union.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Thierry Caro assumed (based on copyright claims).","licence":"CC BY-SA 2.5","leadFile":"Songe-Réunion.JPG","views":544205,"langs":["af","am","ar","bn","ca","cs","de","el","es","eu","fa","fi","fr","gl","gu","ha","he","hi","hr","hu","id","ig","it","ja","ka","kk","kn","ko","lt","lv","mg","ml","mr","ms","nb","ne","nl","pa","pl","pt","ru","sl","sr","sv","sw","ta","th","tl","tr","uk","ur","vi","zh","zu"],"langNames":{"af":"Taro","am":"ጎደሬ","ar":"قلقاس مأكول","bn":"কচু","ca":"Taro","cs":"Kolokázie jedlá","de":"Taro","el":"Κολοκασία η εδώδιμος","es":"Colocasia esculenta","eu":"Taro","fa":"تارو","fi":"Taaro","fr":"Colocasia esculenta","gl":"Taro (planta)","gu":"અળવી","ha":"Gwaza","he":"טארו","hi":"अरबी सब्जी","hr":"Taro","hu":"Taró","id":"Talas","ig":"Ede","it":"Colocasia esculenta","ja":"サトイモ","ka":"ტარო (მცენარე)","kk":"Таро","kn":"ಕೆಸು","ko":"토란","lt":"Valgomoji kolokazija","lv":"Kolokāzija","mg":"Colocasia esculenta","ml":"താള്","mr":"अळू","ms":"Keladi cina","ne":"कर्कलो","nl":"Taro","nb":"Taro","pa":"ਅਰਵੀ","pl":"Kolokazja jadalna","pt":"Taro","ru":"Таро (растение)","sl":"Taro","sr":"Таро","sv":"Taro","sw":"Magimbi","ta":"சேம்பு","th":"เผือก","tl":"Gabi (gulay)","tr":"Gölevez","uk":"Таро (рослина)","ur":"تارو","vi":"Khoai môn","zh":"芋","zu":"Amadumbe"},"notFood":"a taxon"},{"title":"Walnut sujuk","name":"Walnut sujuk","country":"Lebanon","region":"West Asia","url":"https://en.wikipedia.org/wiki/Walnut_sujuk","ingredients":["Grape must","walnuts"],"prepSummary":"Walnut sucuk is prepared by coating strings of walnuts or other nuts in a thickened grape must mixture and allowing them to dry until firm. The grape juice is first concentrated and combined with flour or corn starch to produce a dense, pudding-like coating. Strings of walnuts are produced by running a string through the walnut with a sewing needle. Strings of nuts are repeatedly dipped into the warm mixture, with successive layers added to increase thickness and create an even outer covering.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Sharots_sweets.jpg/960px-Sharots_sweets.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Avetisyan Ani","licence":"CC BY-SA 4.0","leadFile":"Sharots_sweets.jpg","views":1176},{"title":"White coffee","name":"White coffee","country":"Lebanon","region":"Lebanese","url":"https://en.wikipedia.org/wiki/White_coffee","prepSummary":"تصغير القهوة البيضاء مصطلح يُطلق على أنواعٍ مختلفة من القهوة أو بدائلها حول العالم. وتتميز القهوة البيضاء بكونها قهوةً يُضاف إليها الحليب البارد أو أي مبيِّض آخر، على عكس القهوة بالحليب التي يُستخدم فيها الحليب الساخن أو المتبخر.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Coffee_cup.JPG/960px-Coffee_cup.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Virginiambe","licence":"CC BY-SA 3.0","leadFile":"Coffee_cup.JPG","views":34399,"langs":["ar","fa","id","jv","ru","th","vi"],"langNames":{"ar":"قهوة بيضاء","fa":"قهوه سفید","id":"Kopi putih","jv":"Kopi putih","ru":"Бак сиу","th":"กาแฟขาว","vi":"Bạc xỉu"},"sourceLanguage":"ar"},{"title":"Za'atar","name":"Za'atar","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Za'atar","ingredients":["Origanum syriacum","sumac","toasted sesame seeds","salt"],"prepSummary":"Za'atar refers both to wild herbs of the Origanum and Thymbra genera and to the prepared spice mixture that has become a culinary staple across the Middle East. Traditionally, the condiment is made by grinding Origanum syriacum and mixing it with roasted sesame seeds and salt, often enhanced with sumac berries for tartness. Where Origanum syriacum is unavailable, cooks substitute thyme, oregano, marjoram, or blends thereof, demonstrating the adaptability of this ancient seasoning.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Closeup_image_of_za%27atar%2C_a_blend_of_origanum_syriacum_%28hyssop%2C_sumac%2C_sesame_seeds_and_salt.jpg/960px-Closeup_image_of_za%27atar%2C_a_blend_of_origanum_syriacum_%28hyssop%2C_sumac%2C_sesame_seeds_and_salt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fshadid","licence":"CC BY-SA 4.0","leadFile":"Closeup_image_of_za'atar,_a_blend_of_origanum_syriacum_(hyssop,_sumac,_sesame_seeds_and_salt.jpg","views":300028,"langs":["ar","cs","de","el","es","eu","fa","fr","he","hy","id","is","it","ja","jv","ko","nl","pl","pt","ro","ru","sl","sv","th","tr","uk","ur","vi"],"langNames":{"ar":"زعتر نابلسي","cs":"Za'atar","de":"Zatar (Gewürzmischung)","el":"Ζάταρ","es":"Zaʿatar","eu":"Za'atar","fa":"زعتر (ادویه)","fr":"Zaatar","he":"זעתר","hy":"Զաթար","id":"Za'atar","is":"Za'atar","it":"Za'atar","ja":"ザアタル","jv":"Za'atar","ko":"자타르","nl":"Za'atar","pl":"Zatar","pt":"Za'atar","ro":"Zatar","ru":"Заатар","sl":"Za'atar","sv":"Za'atar","th":"ซะอ์ตัร","tr":"Zahter","uk":"Затар (приправа)","ur":"زعتر","vi":"Za'atar"}},{"title":"Barazek","name":"Barazek","country":"Syria","region":"Al-Midan","url":"https://en.wikipedia.org/wiki/Barazek","ingredients":["flour","butter","icing sugar","egg yolk","sesame"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Barazeq.jpg/960px-Barazeq.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0","leadFile":"Barazeq.jpg","views":6064},{"title":"Knafeh","name":"Knafeh","country":"Lebanon","region":"Arab world","url":"https://en.wikipedia.org/wiki/Knafeh","prepSummary":"There are several types of knafeh pastry: The knafeh pastry is heated in butter, margarine, palm oil, or traditional semneh, spread with soft sweet cheese, such as Nabulsi cheese, and topped with additional pastry. In khishnah knafeh the cheese is rolled in the pastry. During the final minutes of cooking, thick sweet sugar syrup, water, and a few drops of rose water or orange blossom water are poured on the pastry. The top layer of pastry is sometimes tinted red or orange, and crushed pistachios are often sprinkled as a garnish.","course":"Warm, room temperature, or cold (qishta variety)","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/K%C3%BCnefe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"elif ayse","licence":"CC BY 2.0","leadFile":"Künefe.jpg","views":351416,"langs":["ar","az","bg","bn","ca","cs","cy","de","el","es","fa","fr","he","hi","hy","id","it","ja","jv","ka","ko","ml","mr","ms","nl","pl","pt","ro","ru","sr","th","tl","tr","uk","ur","uz","zh"],"langNames":{"ar":"كنافة","az":"Kənafə","bg":"Кюнефе","bn":"কুনাফা","ca":"Künefe","cs":"Kanafeh","cy":"Kanafeh","de":"Kunafa","el":"Κιουνεφέ","es":"Kanafe","fa":"کنافه","fr":"Knafeh","he":"כנאפה","hi":"कुनाफ़ा","hy":"Քունաֆա","id":"Kanafeh","it":"Kanafeh","ja":"クナーファ","jv":"Kanafèh","ka":"ქნაფი","ko":"크나페","ml":"കുനാഫ","mr":"कनाफे","ms":"Kunafah","nl":"Knafeh","pl":"Kunafa","pt":"Knafe","ro":"Knafeh","ru":"Кнафе","sr":"Knafeh","th":"กุนาฟะฮ์","tl":"Knafeh","tr":"Künefe","uk":"Кнафе","ur":"کنافہ","uz":"„Kunafa“ shirinligi","zh":"庫納法"}},{"title":"Layali lubnan","name":"Layali lubnan","country":"Lebanon","region":"Levant","url":"https://en.wikipedia.org/wiki/Layali_lubnan","ingredients":["Semolina","milk","sugar","rose water","orange blossom water","cream"],"prepSummary":"The dish consists of a layer of semolina pudding, usually prepared by boiling milk, semolina, and rose water together in a pan, sometimes gum arabic is added, After the pudding is done, the dessert is topped with nuts, pistachios, qatir, and sometimes rose petals.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/%D7%9C%D7%99%D7%9C%D7%95%D7%AA_%D7%91%D7%99%D7%A8%D7%95%D7%AA.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Saarahr","licence":"CC BY-SA 4.0","leadFile":"לילות_בירות.jpeg","views":10010},{"title":"Ma'amoul","name":"Ma'amoul","country":"Lebanon","region":"Middle East","url":"https://en.wikipedia.org/wiki/Ma'amoul","ingredients":["Semolina","dates","pistachios or walnuts"],"prepSummary":"The dough is prepared by mixing semolina and butter together and leaving the batter to rest so that the semolina absorbs the butter, before being used to enclose the filling, the filled ma'amoul is then squeezed into a mold then baked.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Mamoul_biscotti_libanesi.jpg/960px-Mamoul_biscotti_libanesi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fugzu","licence":"CC BY 2.0","leadFile":"Mamoul_biscotti_libanesi.jpg","views":41779,"langs":["ar","de","el","es","fa","fr","he","hi","hy","id","ig","it","ja","jv","pt","ru","sv","th","tr","uk","ur","uz"],"langNames":{"ar":"معمول","de":"Ma'amoul","el":"Μάαμουλ","es":"Maʿamūl","fa":"معمول (شیرینی)","fr":"Maamoul","he":"מעמול","hi":"माहमौल","hy":"Մաամուլ","id":"Ma'amoul","ig":"Onye-ahụ n'anya m","it":"Ma'mul","ja":"マアムール","jv":"Ma'amoul","pt":"Mahmoul","ru":"Маамуль","sv":"Mamoul","th":"มะอ์มูล","tr":"Mâmül","uk":"Маамуль","ur":"معمول","uz":"Maʼmul"}},{"title":"Meze","name":"Meze","country":"Turkey","region":"Lebanese snack foods","url":"https://en.wikipedia.org/wiki/Meze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Petra_metzes.jpg/960px-Petra_metzes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unai Guerra","licence":"CC BY-SA 2.0","leadFile":"Petra_metzes.jpg","views":110418,"langs":["ar","az","bg","ca","cs","de","el","es","eu","fa","fi","fr","gl","he","hy","id","it","ja","jv","ko","ku","lt","nb","nl","pl","pt","ru","sr","sv","tr","uk","ur","vi","zh"],"langNames":{"ar":"مقبلات","az":"Məzə","bg":"Мезе","ca":"Meze","cs":"Meze (předkrm)","de":"Mezze","el":"Μεζές","es":"Meze","eu":"Meze","fa":"مزه (خوراک)","fi":"Meze","fr":"Mezzé","gl":"Meze","he":"מזה (מאכל)","hy":"Մեզե (նախուտեստ)","id":"Meze","it":"Meze","ja":"メゼ","jv":"Meze","ko":"메제","ku":"Meze","lt":"Meze","nl":"Mezze (gerecht)","nb":"Meze","pl":"Meze","pt":"Meze","ru":"Мезе","sr":"Мезе (јело)","sv":"Meze","tr":"Meze","uk":"Мезе","ur":"میزے","vi":"Meze","zh":"梅澤"}},{"title":"Al pastor","name":"Al pastor","country":"Mexico","region":"Puebla","url":"https://en.wikipedia.org/wiki/Al_pastor","ingredients":["Marinated pork meat"],"prepSummary":"Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a, the meat is shaved off as the outside is browned, and made into tacos. Guajillo chile, garlic, cumin, clove, bay leaf, and vinegar are common ingredients, with cinnamon, dried Mexican oregano, coriander, and black peppercorns found in many variants. Meat is thinly sliced off the spit with a large knife into a small corn tortilla and served with finely chopped onions, cilantro, and diced pineapple. A wedge of lemon or lime and a salsa are optional condiments.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Tacos-al-Pastor.jpg/960px-Tacos-al-Pastor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt Saunders","licence":"CC BY-SA 3.0","leadFile":"Tacos-al-Pastor.jpg","views":268565,"langs":["ar","de","es","fr","jv","nl","pt","ru","sr","tr","uk"],"langNames":{"ar":"البستور","de":"Taco al pastor","es":"Taco al pastor","fr":"Al pastor","jv":"Al pastor","nl":"Taco al pastor","pt":"Al pastor","ru":"Аль пастор","sr":"Ал пастор","tr":"Taco al pastor","uk":"Аль пастор"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Eid il-Burbara","name":"Eid il-Burbara","country":"Lebanon","region":"Maronite","url":"https://en.wikipedia.org/wiki/Eid_il-Burbara","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f0/Burbara_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Durziil89","licence":"CC0","leadFile":"Burbara_dish.jpg","views":18147},{"title":"Phoenicians and wine","name":"Phoenicians and wine","country":"Lebanon","region":"Lebanese wine","url":"https://en.wikipedia.org/wiki/Phoenicians_and_wine","leadFile":"PhoenicianTrade_EN.svg.png","views":9819},{"title":"Salim Wardeh","name":"Salim Wardeh","country":"Lebanon","region":"Lebanese winemakers","url":"https://en.wikipedia.org/wiki/Salim_Wardeh","views":1008,"notFood":"a person"},{"title":"Château Ksara","name":"Château Ksara","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Ch%C3%A2teau_Ksara","prepSummary":"شاتو كسارة هو مصنع نبيذ في وادي البقاع في لبنان. أسسه الكهنة اليسوعيون عام 1857. طور مصنع شاتو كسارة أول نبيذ جاف في لبنان. نبيذ شاتو كسارة هو الأكثر شعبية في البلاد أيضًا، ولكن بسبب الشتات اللبناني الكبير في جميع أنحاء العالم، يمكن العثور عليه وشراؤه في العديد من البلدان المختلفة. ينتج المصنع حوالي 3 ملايين زجاجة سنويًا. يصدر المصنع نبيذه إلى أكثر من 40 دولة. تشمل أسواق التصدير الرئيسية أوروبا والولايات المتحدة الأمريكية وكندا واليابان وهونج كونج وسنغافورة والبرازيل وأفريقيا وأستراليا والدول العربية. بين عامي 2005 و2015، شهد شاتو كسارة إدخال أصناف جديدة من العنب في سهل البقاع. إضافة إلى التطو","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Ch%C3%A2teau_Ksara_headquarters%2C_Bekaa%2C_Lebanon.JPG/960px-Ch%C3%A2teau_Ksara_headquarters%2C_Bekaa%2C_Lebanon.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eternalsleeper at English Wikipedia","licence":"Public domain","leadFile":"Château_Ksara_headquarters,_Bekaa,_Lebanon.JPG","views":3094,"langs":["ar","de","es","fr","sl"],"langNames":{"ar":"شاتو كسارة","de":"Château Ksara","es":"Château Ksara","fr":"Château Ksara","sl":"Château Ksara"},"sourceLanguage":"ar"},{"title":"Château Marsyas","name":"Château Marsyas","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Ch%C3%A2teau_Marsyas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Chateau_Marsyas_in_the_Beqaa_valley.jpg/960px-Chateau_Marsyas_in_the_Beqaa_valley.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Serysss97","licence":"CC BY-SA 4.0","leadFile":"Chateau_Marsyas_in_the_Beqaa_valley.jpg","views":1301},{"title":"Chateau Musar","name":"Chateau Musar","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Chateau_Musar","prepSummary":"The red wine, which is the best known is made from Cabernet Sauvignon, Cinsault, Carignan, Grenache, and Mourvèdre grapes in varying amounts each year. They also produce a single vineyard wine, Hochar, which is similar to the red Musar but is oak aged for only 9 months, and can be drunk younger, as well as the Cuvée Musar range, both produced as a red, white and a rosé.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/ChateauMusar1999.jpg/960px-ChateauMusar1999.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation at en.wikipedia","licence":"CC BY-SA 3.0","leadFile":"ChateauMusar1999.jpg","views":7895,"langs":["ar","de","fi","fr","he","sv","uk","zh"],"langNames":{"ar":"شاتو موزار","de":"Château Musar","fi":"Chateau Musar","fr":"Château Musar","he":"שאטו מוסר","sv":"Chateau Musar","uk":"Château Musar","zh":"睦纱酒庄"}},{"title":"Ixsir","name":"Ixsir","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Ixsir","photo":"https://upload.wikimedia.org/wikipedia/commons/6/62/IXSIR-Logo2.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"IXSIR Wine","licence":"CC BY-SA 3.0","leadFile":"IXSIR-Logo2.png","views":2236},{"title":"Kefraya","name":"Kefraya","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Kefraya","views":2366},{"title":"Massaya","name":"Massaya","country":"Lebanon","url":"https://en.wikipedia.org/wiki/Massaya","views":1582},{"title":"Georgian cuisine","name":"Georgian cuisine","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Georgian_cuisine","prepSummary":"ქართული სამზარეულო — ტრადიციული ქართული კერძებისა და სასმელების ერთობლიობა, რომლებიც ჩამოყალიბდა საუკუნეების განმავლობაში. მრავალფეროვანი და მდიდარი განსხვავებაა რეგიონულ სამზარეულოებს შორის. აღმოსავლეთ საქართველოში ხორცის, ღვინის, პურეულისა და ცხოველური ცხიმების სიჭარბე შეინიშნება, დასავლეთ საქართველოს სამზარეულო კი ნიგვზითა და წიწაკით შეზავებული საწებლების, მხალეულის და რძის პროდუქტების კერძებით გამოირჩევა. საქართველო ღვინის სამშობლოა, აქ ვაზი თითქმის ყველგან ხარობს, ქართულ ღვინოს ქვევრში აყენებენ.","views":70301,"langs":["ar","az","bn","ca","cs","de","el","es","et","fa","fr","he","hr","hy","id","it","ja","jv","ka","kk","ko","ku","nl","pl","pt","ro","ru","sr","sv","tl","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ جورجي","az":"Gürcüstan mətbəxi","bn":"জর্জীয় রন্ধনশৈলী","ca":"Gastronomia de Geòrgia","cs":"Gruzínská kuchyně","de":"Georgische Küche","el":"Γεωργιανή κουζίνα","es":"Gastronomía de Georgia","et":"Gruusia köök","fa":"آشپزی گرجی","fr":"Cuisine géorgienne","he":"המטבח הגאורגי","hr":"Gruzijska kuhinja","hy":"Վրացական խոհանոց","id":"Hidangan Georgia","it":"Cucina georgiana","ja":"ジョージア料理","jv":"Olahan Georgia","ka":"ქართული სამზარეულო","kk":"Грузин асханасы","ko":"조지아 요리","ku":"Pêjgeha gurcî","nl":"Georgische keuken","pl":"Kuchnia gruzińska","pt":"Culinária da Geórgia","ro":"Bucătăria georgiană","ru":"Грузинская кухня","sr":"Грузијска кухиња","sv":"Georgiska köket","tl":"Lutuing Heorhiyano","tr":"Gürcü mutfağı","uk":"Грузинська кухня","vi":"Ẩm thực Gruzia","zh":"格鲁吉亚菜"},"sourceLanguage":"ka"},{"title":"Abkhazian cheese","name":"Abkhazian cheese","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Abkhazian_cheese","views":691},{"title":"Achma","name":"Achma","country":"Georgia","region":"Adjara","url":"https://en.wikipedia.org/wiki/Achma","ingredients":["style of khachapuri"],"course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/%D0%9F%D0%B8%D1%80%D0%BE%D0%B3_%D0%90%D1%87%D0%BC%D0%B0_03.jpg/960px-%D0%9F%D0%B8%D1%80%D0%BE%D0%B3_%D0%90%D1%87%D0%BC%D0%B0_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pannet","licence":"CC BY-SA 4.0","leadFile":"Пирог_Ачма_03.jpg","views":712,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ajapsandali","name":"Ajapsandali","country":"Georgia","region":"Caucasus","url":"https://en.wikipedia.org/wiki/Ajapsandali","ingredients":["eggplant","potatoes","tomatoes","bell peppers","seasoning"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Ajapsandali_-_Georgian_eggplant_stew.jpg/960px-Ajapsandali_-_Georgian_eggplant_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Ajapsandali_-_Georgian_eggplant_stew.jpg","views":23682,"originClaims":["Georgia","Armenia"]},{"title":"Ajika","name":"Ajika","country":"Georgia","region":"Abkhazia","url":"https://en.wikipedia.org/wiki/Ajika","ingredients":["Capsicum"],"prepSummary":"აჯიკა — ცხარე სანელებლების ნაზავი, რომელსაც ქართულ სამზარეულოში კერძების მოსამზადებლად იყენებენ. მზადდება ცხარე წიწაკით, ნივრით, სუნელებითა და მწვანილებით. გარდა ამისა, შეიძლება სხვა ბოსტნეულის გამოყენებაც: სტაფილო, ტკბილი წიწაკა, ჭარხალი, პომიდორი. წარმოშობით სამეგრელოდან, გავრცელებულია მთელ საქართველოში, კავკასიაში და ბოლო დროს აღმოსავლეთ ევროპასა და შუა აზიაში. არსებობს წითელი და მწვანე აჯიკა. განსხვავებულია აჯიკა კონსისტენციითაც.","course":"[[Dip (food)","photo":"https://upload.wikimedia.org/wikipedia/commons/3/32/Acuka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Casska","licence":"CC BY-SA 4.0","leadFile":"Acuka.jpg","views":36793,"langs":["az","cs","de","el","es","fi","fr","he","hy","it","ja","jv","ka","kk","ko","ml","nl","pl","ro","ru","sr","sv","tr","uk","uz","zh"],"langNames":{"az":"Acika","cs":"Adžika","de":"Adschika","el":"Ατζίκα","es":"Adjika","fi":"Adžika","fr":"Adjika","he":"אג'יקה","hy":"Աջիկա","it":"Ajik'a","ja":"アジカ","jv":"Ajika","ka":"აჯიკა","kk":"Аджика","ko":"아지카","ml":"അജിക","nl":"Adzjika","pl":"Adżika","ro":"Adjica","ru":"Аджика","sr":"Аџика","sv":"Ajika (dippsås)","tr":"Acuka","uk":"Аджика","uz":"Adjika","zh":"阿吉卡"},"sourceLanguage":"ka","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bazhe","name":"Bazhe","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Bazhe","ingredients":["Walnuts","garlic","vinegar","spices","water or broth"],"course":"Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Satsivi_al_Batumi_Val%C3%A8ncia.jpg/960px-Satsivi_al_Batumi_Val%C3%A8ncia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francesc Fort","licence":"CC BY-SA 4.0","leadFile":"Satsivi_al_Batumi_València.jpg","views":3921},{"title":"Carla Capalbo","name":"Carla Capalbo","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Carla_Capalbo","views":724,"notFood":"a person"},{"title":"Chacha (brandy)","name":"Chacha (brandy)","country":"Georgia","region":"Georgian vodkas","url":"https://en.wikipedia.org/wiki/Chacha_(brandy)","prepSummary":"ჭაჭა — ყურძნის ბრენდი, ტრადიციულად წარმოებული საქართველოს მრავალ რეგიონში, ხშირად მოიხსენიება როგორც ყურძნის არაყი. პირველად მეღვინეობაში ყურძნის ტექნოლოგიური და მექანიკური გადამუშავების ნაწარმი. ჭაჭა მაღალალკოჰოლური სასმელია, რომელიც მიიღება ჭაჭის ალკოჰოლური დუღილის შემდეგ ერთჯერადი, ორჯერადი ან გამონაკლის შემთხვევაში სამჯერადი გამოხდით. ჭაჭა შეიძლება იყოს თეთრი და წითელი, ტკბილი (რასაც დუღილის ფაზა არ გაუვლია) და დადუღებული. ჭაჭიდან იღებენ a-ღვინომჟავას და ეთილის სპირტს. ყურძნის წიპწიდან გამოყოფენ ყურძნის ზეთს და ენატონინს. გამოწურულ ჭაჭას იყენებენ საქონლის საკვებად ან სასუქად, ძველად საქართ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Chacha.jpg/960px-Chacha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Chacha.jpg","views":35047,"langs":["ar","az","bg","de","et","fa","fi","fr","gl","he","hr","hu","hy","ja","ka","ko","lt","lv","nl","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"ar":"تشاتشا (مشروب)","az":"Çaça","bg":"Чача","de":"Tschatscha","et":"Tšatša (brändi)","fa":"چاچا (نوشیدنی)","fi":"Tšatša","fr":"Tchatcha (alcool)","gl":"Chacha (licor)","he":"צ'אצ'ה","hr":"Čača","hu":"Csacsa","hy":"Ճաճա","ja":"チャチャ (飲料)","ka":"ჭაჭა","ko":"차차 (브랜디)","lt":"Čača","lv":"Čača","nl":"Tsjatsja","pl":"Czacza","pt":"Chacha","ru":"Чача","sv":"Tjatja","tr":"Çaça (içki)","uk":"Чача","vi":"Chacha (rượu mạnh)","zh":"恰恰 (白蘭地)"},"sourceLanguage":"ka"},{"title":"Chakapuli","name":"Chakapuli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Chakapuli","ingredients":["Lamb or veal","onions","unripe cherry plums or Alucha","dry white wine","tarragon","scallion","herbs","garlic"],"prepSummary":"It is made from lamb chops or veal, onions, tarragon leaves, unripe cherry plums or tkemali (cherry plum sauce), dry white wine, mixed fresh herbs (parsley, mint, dill, coriander), onion, garlic, and salt. Chakapuli can also be made with beef or mushrooms instead of lamb. Chopped lamb is boiled with white wine in a deep pan, and then the pan is placed in the oven and cooked slowly for 1.5 hours. After this process, the tkemali sauce is stirred into the lamb, and the chopped greens and garlic are added.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/PXL_20260504_183036483.MP.jpg/960px-PXL_20260504_183036483.MP.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Temur888","licence":"CC0","leadFile":"PXL_20260504_183036483.MP.jpg","views":15969,"langs":["fa","he","hy","jv","ka","ru","ta"],"langNames":{"fa":"چاکاپولی","he":"צ'אכאפולי","hy":"Չաքափուլի","jv":"Chakapuli","ka":"ჩაქაფული","ru":"Чакапули","ta":"சக்கப்புளி (ஆட்டிறைச்சி உணவு)"}},{"title":"Chakhokhbili","name":"Chakhokhbili","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Chakhokhbili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/%D0%A7%D0%B0%D1%85%D0%BE%D1%85%D0%B1%D0%B8%D0%BB%D0%B8.JPG/960px-%D0%A7%D0%B0%D1%85%D0%BE%D1%85%D0%B1%D0%B8%D0%BB%D0%B8.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Victor Vizu","licence":"CC BY-SA 3.0","leadFile":"Чахохбили.JPG","views":11640},{"title":"Chanakhi","name":"Chanakhi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Chanakhi","ingredients":["Lamb","tomatoes","aubergines","potatoes","garlic","greens"],"prepSummary":"Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Chanakhi_1.JPG/960px-Chanakhi_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","leadFile":"Chanakhi_1.JPG","views":6542},{"title":"Chashushuli","name":"Chashushuli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Chashushuli","prepSummary":"The meat is cut into small pieces and fried over high heat in a deep frying pan or stew pan (or in a cauldron according to the classic recipe). After the liquid in the meat has evaporated, diced onions are added. When the onion becomes soft, hot boiled water is added to the container and the dish begins to stew over low heat; water is added as needed. When the meat is almost ready, peeled tomatoes (fresh or in their own juice) and tomato paste, seasonings, and, shortly before serving, finely chopped herbs are added to it.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Chashushuli_at_restaurant_Rioni.jpg/960px-Chashushuli_at_restaurant_Rioni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0","leadFile":"Chashushuli_at_restaurant_Rioni.jpg","views":11314},{"title":"Georgian cheese","name":"Georgian cheese","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Georgian_cheese","views":4184},{"title":"Chicken tabaka","name":"Chicken tabaka","country":"Georgia","region":"Caucasus","url":"https://en.wikipedia.org/wiki/Chicken_tabaka","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/%D0%A6%D1%8B%D0%BF%D0%BB%D0%B5%D0%BD%D0%BE%D0%BA_%D1%82%D0%B0%D0%B1%D0%B0%D0%BA%D0%B0.jpg/960px-%D0%A6%D1%8B%D0%BF%D0%BB%D0%B5%D0%BD%D0%BE%D0%BA_%D1%82%D0%B0%D0%B1%D0%B0%D0%BA%D0%B0.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pannet","licence":"CC BY-SA 4.0","leadFile":"Цыпленок_табака.jpg","views":12693},{"title":"Chkinti","name":"Chkinti","country":"Georgia","region":"Imereti","url":"https://en.wikipedia.org/wiki/Chkinti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Imerian_Cheese.png/960px-Imerian_Cheese.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Malkhaz Tchubabria","licence":"CC BY-SA 4.0","leadFile":"Imerian_Cheese.png","views":664,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Tashmijabi","name":"Tashmijabi","country":"Georgia","region":"Svaneti","url":"https://en.wikipedia.org/wiki/Tashmijabi","photo":"https://upload.wikimedia.org/wikipedia/commons/1/11/%E1%83%97%E1%83%90%E1%83%A8%E1%83%9B%E1%83%98%E1%83%AF%E1%83%90%E1%83%91%E1%83%98.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"https://ka.wikipedia.org/wiki/ფაილი:თაშმიჯაბი.jpg","licence":"CC BY-SA 4.0","leadFile":"თაშმიჯაბი.jpg","views":481},{"title":"Tenili","name":"Tenili","country":"Georgia","region":"Meskheti","url":"https://en.wikipedia.org/wiki/Tenili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/%E1%83%A5%E1%83%90%E1%83%A0%E1%83%97%E1%83%A3%E1%83%9A%E1%83%98_%E1%83%A2%E1%83%A0%E1%83%90%E1%83%93%E1%83%98%E1%83%AA%E1%83%98%E1%83%A3%E1%83%9A%E1%83%98_%E1%83%9B%E1%83%94%E1%83%A1%E1%83%AE%E1%83%A3%E1%83%A0%E1%83%98_%E1%83%A7%E1%83%95%E1%83%94%E1%83%9A%E1%83%98.jpg/960px-%E1%83%A5%E1%83%90%E1%83%A0%E1%83%97%E1%83%A3%E1%83%9A%E1%83%98_%E1%83%A2%E1%83%A0%E1%83%90%E1%83%93%E1%83%98%E1%83%AA%E1%83%98%E1%83%A3%E1%83%9A%E1%83%98_%E1%83%9B%E1%83%94%E1%83%A1%E1%83%AE%E1%83%A3%E1%83%A0%E1%83%98_%E1%83%A7%E1%83%95%E1%83%94%E1%83%9A%E1%83%98.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ლევან ქოქიაშვილი","licence":"CC BY-SA 4.0","leadFile":"ქართული_ტრადიციული_მესხური_ყველი.jpg","views":361},{"title":"Churchkhela","name":"Churchkhela","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Churchkhela","ingredients":["Grape must","nuts","flour"],"prepSummary":"Most commonly, walnuts or hazelnuts are threaded onto a string, dipped in thickened grape must, mulberry juice, or fruit juices and hung upside-down to dry in the shape of a candle. In eastern Georgia, production begins with a condensed juice called, made from must from local grapes in the areas of Kakheti, Kartli, or Meskheti thickened with wheat flour. Wheat flour is also used for making condensed mulberry juice in the area of Samtskhe-Javakheti. Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia, and Achara), and this condensed grape juice is called.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c8/Kakheti%2C_Georgia_%E2%80%94_Churchkhela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Levan Gokadze (uploaded by Giorgi Balakhadze)","licence":"CC BY-SA 2.0","leadFile":"Kakheti,_Georgia_—_Churchkhela.jpg","views":66947,"langs":["ar","az","bg","ca","cs","de","el","es","et","fa","fr","gl","he","hr","hy","ja","jv","ka","kk","ko","ku","nl","pl","pt","ro","ru","sl","sr","sv","tr","uk","uz","zh"],"langNames":{"ar":"جرجخيلة","az":"Qozlu sucuq","bg":"Чурчхела","ca":"Txurtxkhela","cs":"Čurčchela","de":"Tschurtschchela","el":"Σουτζούκι (γλύκισμα)","es":"Churchjela","et":"Tšurtšhela","fa":"چورچخلا","fr":"Tchourtchkhela","gl":"Churchkhela","he":"צ'ורצ'חלה","hr":"Čurčhela","hy":"Չուրչխելա","ja":"チュルチヘラ","jv":"Churchkhela","ka":"ჩურჩხელა","kk":"Чурчхела","ko":"추르치헬라","ku":"Meşlûr","nl":"Tsjoertsjchela","pl":"Czurczchela","pt":"Churchkhela","ro":"Churchkhela","ru":"Чурчхела","sl":"Čurčhela","sr":"Чурчхела","sv":"Tjurtjchela","tr":"Cevizli sucuk","uk":"Чурчхела","uz":"Churchxela","zh":"丘爾奇赫拉"}},{"title":"Dambalkhacho","name":"Dambalkhacho","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Dambalkhacho","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/%E1%83%93%E1%83%90%E1%83%9B%E1%83%91%E1%83%90%E1%83%9A%E1%83%AE%E1%83%90%E1%83%AD%E1%83%9D.jpg/960px-%E1%83%93%E1%83%90%E1%83%9B%E1%83%91%E1%83%90%E1%83%9A%E1%83%AE%E1%83%90%E1%83%AD%E1%83%9D.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ბექა ბაიაშვილი (Beqabai)","licence":"CC BY-SA 4.0","leadFile":"დამბალხაჭო.jpg","views":1113},{"title":"Elarji","name":"Elarji","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Elarji","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Elarji_in_Acha-Chacha_restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Genioh 07","licence":"CC0","leadFile":"Elarji_in_Acha-Chacha_restaurant.jpg","views":1583},{"title":"Gebzhalia","name":"Gebzhalia","country":"Georgia","region":"Samegrelo","url":"https://en.wikipedia.org/wiki/Gebzhalia","course":"cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Gebzhalia_with_matsoni.jpg/960px-Gebzhalia_with_matsoni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Gebzhalia_with_matsoni.jpg","views":672},{"title":"Georgian bread","name":"Georgian bread","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Georgian_bread","views":4227},{"title":"Gozinaki","name":"Gozinaki","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Gozinaki","ingredients":["Nuts (usually walnuts)","honey"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Gozinaki_with_walnuts.jpg/960px-Gozinaki_with_walnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Gozinaki_with_walnuts.jpg","views":11855},{"title":"Guda cheese","name":"Guda cheese","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Guda_cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Tushetian_Guda.jpg/960px-Tushetian_Guda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ლევან ქოქიაშვილი","licence":"CC BY-SA 4.0","leadFile":"Tushetian_Guda.jpg","views":1024},{"title":"Guruli gvezeli","name":"Guruli gvezeli","country":"Georgia","region":"Guria","url":"https://en.wikipedia.org/wiki/Guruli_gvezeli","ingredients":["cheese","eggs"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Guruli_gvezeli.jpg/960px-Guruli_gvezeli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://georgianrecipes.net/2013/08/14/gurian-cheese-and-egg-filled-pastry/","licence":"CC BY 3.0","leadFile":"Guruli_gvezeli.jpg","views":314,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khachapuri","name":"Khachapuri","country":"Georgia","region":"New York City","url":"https://en.wikipedia.org/wiki/Khachapuri","ingredients":["Cheese","eggs","flour"],"prepSummary":"ხაჭაპური — ქართული სამზარეულოს კერძი. ქართული ეროვნული ცომეული ნაწარმი, წარმოშობით დასავლეთ საქართველოდან. არსებობს სხვადასხვა სახეობის ხაჭაპური, მათ შორის: იმერული, აჭარული, მეგრული, გურული, სვანური, რაჭული, ხევსურული, თუშური. განსაკუთრებით ცნობილია იმერული ხაჭაპური. ხაჭაპურის ნაირსახეობას წარმოადგენს თუშური „კოტორი“. როგორც წესი, ხაჭაპურის ცომი ხორბლის ფქვილით, საფუარათი, წყლითა და ცოტაოდენი რძითა და მარილით იზილება; ცომს ცოტა ხანს აცლიან ამოსვლას და შემდეგ რეგიონებისდა მიხედვით სხვადასხვა ფორმით ამზადებენ. შიგთავსი, როგორც წესი, შეიცავს ყველს (ახალს ან დაძველებულს) ან ხაჭოს, კვერცხს, კარაქს","course":"Pastry / filled pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Old_Tbilisi%2C_Georgian_khachapuri%2C_Georgia.jpg/960px-Old_Tbilisi%2C_Georgian_khachapuri%2C_Georgia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0","leadFile":"Old_Tbilisi,_Georgian_khachapuri,_Georgia.jpg","views":148436,"langs":["ar","az","bg","ca","cs","de","el","es","et","eu","fa","fi","fr","gl","he","hr","hy","id","it","ja","jv","ka","kk","ko","lt","lv","nl","pl","pt","ro","ru","sk","sl","sr","sv","ta","th","tr","uk","uz","vi","zh"],"langNames":{"ar":"خشبوري","az":"Xaçapuri","bg":"Хачапури","ca":"Khachapuri","cs":"Chačapuri","de":"Chatschapuri","el":"Χατσαπούρι","es":"Jachapuri","et":"Hatšapuri","eu":"Khatxapuri","fa":"خاچاپوری","fi":"Hatšapuri","fr":"Khatchapouri","gl":"Khachapuri","he":"חצ'פורי","hr":"Hačapuri","hy":"Խաչապուրի","id":"Khachapuri","it":"Khach'ap'uri","ja":"ハチャプリ","jv":"Khachapuri","ka":"ხაჭაპური","kk":"Хачапури","ko":"하차푸리","lt":"Chačiapuris","lv":"Hačapuri","nl":"Chatsjapoeri","pl":"Chaczapuri","pt":"Khachapuri","ro":"Haciapuri","ru":"Хачапури","sk":"Chačapuri","sl":"Hačapuri","sr":"Хачапури","sv":"Chatjapuri","ta":"கச்சாப்பூரி","th":"ฆาจาปูรี","tr":"Haçapuri","uk":"Хачапурі","uz":"Xachapuri","vi":"Khachapuri","zh":"卡查普里"},"sourceLanguage":"ka"},{"title":"Khinkali","name":"Khinkali","country":"Georgia","region":"Mtskheta-Mtianeti","url":"https://en.wikipedia.org/wiki/Khinkali","ingredients":["Filling: Spiced meat (beef","pork","or lamb)","herbs","carum","cumin","satureja","chili pepper"],"prepSummary":"ხინკალი — ქართული ცომის გუფთა. შედგება ღორისა და საქონლის (ან ცხვრის) ხორცის ნარევისგან. წარმოადგენს ცომისგან დამზადებულ ერთგვარ ტომარას, რომელშიც მოთავსებულია გატარებული ხორცი. მზადდება ხარშვის წესით.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Khinkali%2C_Restaurant_Aragvi.jpg/960px-Khinkali%2C_Restaurant_Aragvi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sandra C from Canada","licence":"CC BY-SA 2.0","leadFile":"Khinkali,_Restaurant_Aragvi.jpg","views":77450,"langs":["ar","az","bg","cs","de","el","es","eu","fa","fi","fr","gl","he","hu","hy","id","it","ja","jv","ka","kk","ko","lt","lv","nl","pl","pt","ru","sl","sr","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"خينكالي","az":"Gürcü xəngəli","bg":"Хинкали","cs":"Chinkali","de":"Chinkali","el":"Χινκάλι","es":"Jinkali","eu":"Khinkali","fa":"خینکالی","fi":"Khinkali","fr":"Khinkali","gl":"Khinkali","he":"חינקלי","hu":"Khinkali","hy":"Խինկալի","id":"Khinkali","it":"Khink'ali","ja":"ヒンカリ","jv":"Khinkali","ka":"ხინკალი","kk":"Хинкали","ko":"힌칼리","lt":"Chinkaliai","lv":"Hinkali","nl":"Chinkali","pl":"Chinkali","pt":"Khinkali","ru":"Хинкали","sl":"Hinkali","sr":"Хинкали","sv":"Chinkali","th":"ฆินกาลี","tr":"Hinkali","uk":"Хінкалі","vi":"Khinkali","zh":"卡里餃"},"sourceLanguage":"ka","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Khmeli suneli","name":"Khmeli suneli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Khmeli_suneli","prepSummary":"ხმელი სუნელი — სანელებლების ნარევი, რომელიც ტრადიციულად ქართულ სამზარეულოში კერძების საკმაზად გამოიყენება. გავრცელებულია მთელ საქართველოში. საბჭოთა კავშირის პერიოდში პოპულარული გახდა რუსეთში, უკრაინასა და კავშირის სხვა რესპუბლიკებშიც. ხმელი სუნელის შემადგენლობაში შედის გამხმარი დაქუცმაცებული ბალახოვანი სანელებლები: უცხო სუნელი, მწარე წითელი წიწაკა, ოხრახუში, ნიახური, ქინძი, კამა, დაფნის ფოთოლი, პიტნა, ყვითელი ყვავილი და სხვ. ხმელ სუნელს როგორც წესი იყენებენ ხარჩოსა და საცივში. კატეგორია:ქართული სამზარეულო კატეგორია:სუნელები","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Khmeli_suneli.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"А. Кабанов","licence":"CC0","leadFile":"Khmeli_suneli.JPG","views":25909,"langs":["ar","az","bg","de","el","he","hy","it","ja","ka","lt","pl","ru","uk","zh"],"langNames":{"ar":"خميلي سونيلي","az":"Xmeli suneli","bg":"Хмели-сунели","de":"Chmeli Suneli","el":"Χμέλι σουνέλι","he":"חמלי סונלי","hy":"Խմելի սունելի","it":"Khmeli suneli","ja":"フメリスネリ","ka":"ხმელი სუნელი","lt":"Chmeli suneli","pl":"Chmeli-suneli","ru":"Хмели-сунели","uk":"Хмелі-сунелі","zh":"庫姆里蘇內利"},"sourceLanguage":"ka"},{"title":"Kubdari","name":"Kubdari","country":"Georgia","region":"Svaneti","url":"https://en.wikipedia.org/wiki/Kubdari","ingredients":["Bread","meat (lamb or kid or pork)","spices","onions."],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Kubdari_meat_pastry.jpg/960px-Kubdari_meat_pastry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Kubdari_meat_pastry.jpg","views":9504},{"title":"Kuchmachi","name":"Kuchmachi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Kuchmachi","ingredients":["Chicken livers","hearts","gizzards with walnuts","pomegranate seeds"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Kuchmachi_with_walnuts.jpg/960px-Kuchmachi_with_walnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Kuchmachi_with_walnuts.jpg","views":2907},{"title":"Kupati","name":"Kupati","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Kupati","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d4/05_Kupaty_Sausage_plate_-_Tatiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY 2.0","leadFile":"05_Kupaty_Sausage_plate_-_Tatiana.jpg","views":6063},{"title":"Lagidze water","name":"Lagidze water","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Lagidze_water","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bb/Lagidze_water.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Leon Hart","licence":"CC BY 2.0","leadFile":"Lagidze_water.jpg","views":10136},{"title":"Lobiani","name":"Lobiani","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Lobiani","ingredients":["Lobio beans"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Lobiani%2C_Restaurant_Aragvi.jpg/960px-Lobiani%2C_Restaurant_Aragvi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sandra C from Canada","licence":"CC BY-SA 2.0","leadFile":"Lobiani,_Restaurant_Aragvi.jpg","views":11211},{"title":"Matzoon","name":"Matzoon","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Matzoon","ingredients":["Milk"],"prepSummary":"Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar to yogurt it is usually made with the following lactic acid bacteria; Lactobacillus acidophilus (original only), Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactococcus lactis ssp.","course":"cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/%D5%87%D5%A1%D5%AC%D5%B8%D5%BF%D5%B8%D5%BE_%D5%B4%D5%A1%D5%AE%D5%B8%D6%82%D5%B6_%D5%B6%D5%A1%D5%B6%D5%A1%D5%B5%D5%B8%D5%BE.JPG/960px-%D5%87%D5%A1%D5%AC%D5%B8%D5%BF%D5%B8%D5%BE_%D5%B4%D5%A1%D5%AE%D5%B8%D6%82%D5%B6_%D5%B6%D5%A1%D5%B6%D5%A1%D5%B5%D5%B8%D5%BE.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chaojoker","licence":"CC BY-SA 3.0","leadFile":"Շալոտով_մածուն_նանայով.JPG","views":20382,"langs":["el","es","fa","fi","fr","hy","id","ja","jv","ka","ko","nl","pt","ru","uk","zh"],"langNames":{"el":"Μαντζούν","es":"Madzun","fa":"ماتزون","fi":"Matsun","fr":"Madzoun","hy":"Մածուն","id":"Matsoni","ja":"マツン","jv":"Matzoon","ka":"მაწონი","ko":"마춘","nl":"Matsoni","pt":"Matsoni","ru":"Мацони","uk":"Мацун","zh":"亚美尼亚酸奶"}},{"title":"Mchadi","name":"Mchadi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Mchadi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Mchadi_2.jpg/960px-Mchadi_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Mchadi_2.jpg","views":7073},{"title":"Lobio","name":"Lobio","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Lobio","ingredients":["Beans (cooked or stewed)","onions","garlic","laurus leaf","chili pepper","coriander","satureja","fenugreek"],"prepSummary":"While there are many ways of making lobio, the most common is a cold dish called lobio nigozit, typically made with dark red kidney beans which are cooked and then mashed with garlic, onions, walnuts, coriander, marigold petals, chili pepper and vinegar, and then allowed to marinate overnight. A hot version is usually made with white beans. In other hot varieties lobio may contain meat. Beans would be put in the pot with water and spices and allowed to sit overnight. The following day, the pot would be placed over a fire or, if available, in a small exposed oven, and the beans slowly cooked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Lobio_with_summer_savory_and_ajika.jpg/960px-Lobio_with_summer_savory_and_ajika.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Lobio_with_summer_savory_and_ajika.jpg","views":10987,"langs":["az","cs","de","es","fi","fr","he","hy","ja","jv","ka","kk","ko","ku","nl","pl","pt","ru","sk","sl","tr","uk","uz","zh"],"langNames":{"az":"Lobio","cs":"Lobio","de":"Lobio","es":"Lobio (comida)","fi":"Lobio","fr":"Lobio (plat)","he":"מז'אווה לוביו","hy":"Լոբիո","ja":"ロビオ","jv":"Lobio","ka":"ლობიო (კერძი)","kk":"Лобио","ko":"로비오 (음식)","ku":"Lobiyo","nl":"Lobio","pl":"Lobio","pt":"Lobio","ru":"Лобио","sk":"Lobio","sl":"Lobio","tr":"Lobio","uk":"Лобіо","uz":"Lobio","zh":"羅比奧 (食品)"}},{"title":"Muzhuzhi","name":"Muzhuzhi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Muzhuzhi","views":543},{"title":"Nadugi","name":"Nadugi","country":"Georgia","region":"Western Georgian regions","url":"https://en.wikipedia.org/wiki/Nadugi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Nadugi_with_mint_wrapped_in_sulguni.jpg/960px-Nadugi_with_mint_wrapped_in_sulguni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georgian Recipes at Georgia About","licence":"CC BY 3.0","leadFile":"Nadugi_with_mint_wrapped_in_sulguni.jpg","views":563},{"title":"Nigvziani badrijani","name":"Nigvziani badrijani","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Nigvziani_badrijani","ingredients":["Eggplant","walnut paste"],"prepSummary":"Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly.","course":"cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Roulade_aubergines_noix_-_la_cuisine_arm%C3%A9nienne.jpg/960px-Roulade_aubergines_noix_-_la_cuisine_arm%C3%A9nienne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TDP34","licence":"CC BY 4.0","leadFile":"Roulade_aubergines_noix_-_la_cuisine_arménienne.jpg","views":1810,"langs":["ar","az","de","el","fa","fr","gl","id","ja","jv","ka","pl","pt","ru","sr","tr","uk","zh"],"langNames":{"ar":"بدريجاني","az":"Badricani","de":"Badridschani","el":"Μπατριτζάνι","fa":"بادریجانی","fr":"Badridjani nigvzit","gl":"Badridschani","id":"Badrijani","ja":"バドリジャーニ","jv":"Badrijani","ka":"ბადრიჯანი ნიგვზით","pl":"Badridżani","pt":"Badrijani","ru":"Бадриджани","sr":"Бадриџани","tr":"Badricani Nigvzit","uk":"Бадріджані","zh":"巴德里亞尼"}},{"title":"Ojakhuri","name":"Ojakhuri","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Ojakhuri","ingredients":["beef","pork","potato"],"course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ojakhuri.JPG/960px-Ojakhuri.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hippietrail","licence":"CC BY-SA 3.0","leadFile":"Ojakhuri.JPG","views":2800},{"title":"Pelamushi","name":"Pelamushi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Pelamushi","prepSummary":"Grape juice is boiled, and flour and/ or corn flour is added to thicken the mixture. Sugar may be added if a sweeter flavour is desired.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/28/Pelamushi_%2820%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"https://georgianrecipes.net/2013/11/04/dark-grape-pelamushi-with-corn-flour/","licence":"CC BY 3.0","leadFile":"Pelamushi_(20).jpg","views":6711},{"title":"Pierogi","name":"Pierogi","country":"Poland","region":"People's Republic of China","url":"https://en.wikipedia.org/wiki/Pierogi","course":"Appetizer, main, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Pierogi_z_mas%C5%82em_-_2023.03.31.jpg/960px-Pierogi_z_mas%C5%82em_-_2023.03.31.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aw58","licence":"CC BY-SA 4.0","leadFile":"Pierogi_z_masłem_-_2023.03.31.jpg","views":674404,"langs":["ar","ca","cs","de","el","es","fa","fi","fr","gl","he","hr","hy","id","it","ja","jv","ko","nl","pl","pt","ro","ru","sk","sr","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"بيروغة","ca":"Pierogui","cs":"Pirohy","de":"Pirogge","el":"Πιερόγκι","es":"Pierogi","fa":"پیروگی","fi":"Pierogi","fr":"Pierogi","gl":"Pierogi","he":"פירוגי","hr":"Piroge","hy":"Պերոգի","id":"Pierogi","it":"Pierogi","ja":"ピエロギ","jv":"Pierogi","ko":"피에로기","nl":"Pierogi","pl":"Pierogi gotowane","pt":"Pierogi","ro":"Colțunași","ru":"Пероги","sk":"Pirohy","sr":"Пироги","ta":"பியரோகி","th":"ปีแยรอกี","tl":"Pierogi","tr":"Piruhi","uk":"Пироги","vi":"Pierogi","zh":"波蘭餃子"},"originClaims":["Poland","Ukraine"]},{"title":"Pkhali","name":"Pkhali","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Pkhali","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Pkhali%2C_Badrijani_and_Ajika.jpg/960px-Pkhali%2C_Badrijani_and_Ajika.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"salvagekat","licence":"CC BY-SA 2.0","leadFile":"Pkhali,_Badrijani_and_Ajika.jpg","views":19499},{"title":"Rachuli ham","name":"Rachuli ham","country":"Georgia","region":"Racha","url":"https://en.wikipedia.org/wiki/Rachuli_ham","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Rachuli_ham_%282%29.jpg/960px-Rachuli_ham_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://georgianrecipes.net/2013/08/26/mashed-lobio-with-racha-ham/","licence":"CC BY 3.0","leadFile":"Rachuli_ham_(2).jpg","views":577},{"title":"Satsebeli","name":"Satsebeli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Satsebeli","ingredients":["tomato"],"course":"Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Satsebeli_%28crop%29.jpg/960px-Satsebeli_%28crop%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY-SA 4.0","leadFile":"Satsebeli_(crop).jpg","views":5173},{"title":"Satsivi","name":"Satsivi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Satsivi","ingredients":["Walnuts"],"course":"Sauce, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Satsivi_%282%29.jpg/960px-Satsivi_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lesya Dolyk","licence":"CC BY-SA 2.0","leadFile":"Satsivi_(2).jpg","views":14135},{"title":"Shkmeruli","name":"Shkmeruli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Shkmeruli","ingredients":["Chicken","garlic"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Georgian_cuisine_%2833309210248%29.jpg/960px-Georgian_cuisine_%2833309210248%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gigi Griffis from Full-Time Traveler","licence":"CC BY 2.0","leadFile":"Georgian_cuisine_(33309210248).jpg","views":13729},{"title":"Shoti","name":"Shoti","country":"Georgia","region":"West Asia","url":"https://en.wikipedia.org/wiki/Shoti","ingredients":["White flour"],"prepSummary":"შოთი — ქართული თონის პურის სახეობა, გრძელი და რკალისებური ფორმის. აქვს სქელი ყუა, თხელი პირი და წაწვეტებული ბოლო. განსაკუთრებით გრძელი და მოხრილი ხმლისებური შოთები იციან კახეთში, ქართლში კი შედარებით მოკლე შოთებს აცხობენ. სახელწოდება „შოთი“ წარმართულ ღვთაებასთან, მთვარესთან უნდა იყოს დაკავშირებული. ძველ საისტორიო წყაროებში საწირველად პურიცაა დასახელებული, ამასთან, ყოფითმა ტრადიციამ შემოინახა ხორბლის ზედაშეები, რისგანაც სარიტუალო პურებს აცხობდნენ. შოთი დღესაც განსაკუთრებით სადღესასწაულო დანიშნულებით გამოიყენება.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/%D0%A8%D0%BE%D1%82%D0%B8_%D0%B3%D1%80%D1%83%D0%B7%D0%B8%D0%BD%D1%81%D0%BA%D0%B8%D0%B9_%D1%85%D0%BB%D0%B5%D0%B1.jpg/960px-%D0%A8%D0%BE%D1%82%D0%B8_%D0%B3%D1%80%D1%83%D0%B7%D0%B8%D0%BD%D1%81%D0%BA%D0%B8%D0%B9_%D1%85%D0%BB%D0%B5%D0%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Theoremapiphagora","licence":"CC BY-SA 4.0","leadFile":"Шоти_грузинский_хлеб.jpg","views":1737,"langs":["el","fi","gl","he","hy","jv","ka","ko","lv","pt","ru","sv","tr","uz","zh"],"langNames":{"el":"Σοτίς πουρί","fi":"Šoti","gl":"Shoti","he":"שותי","hy":"Շոթի","jv":"Shotis puri","ka":"შოთი","ko":"쇼티","lv":"Šoti","pt":"Shotis puri","ru":"Шоти-пури","sv":"Sjoti","tr":"Şotis puri","uz":"Shotis puri","zh":"肖提斯普里"},"sourceLanguage":"ka"},{"title":"Solyanka","name":"Solyanka","country":"Russia","region":"Russian Empire","url":"https://en.wikipedia.org/wiki/Solyanka","ingredients":["Meat","fish","or mushrooms","pickled cucumbers","cabbage","onions","often potatoes","smetana"],"prepSummary":"Соля́нка (уст. селя́нка) — старинное русское национальное суповое блюдо, многокомпонентный заправочный суп густой консистенции с ярко выраженным ароматом и характерным острым кисло-солёным насыщенным вкусом. Солянка сочетает в себе компоненты щей (капуста, сметана) и рассольника (солёные огурцы, огуречный, капустный или помидорный рассол), усиленные пряностями, а её принципиальное отличие от других заправочных супов состоит в насыщенном экстрактивными, минеральными веществами и белками концентрированном бульоне в качестве жидкой основы и гарнире из солёных огурцов, каперсов, маслин, оливок и л","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Soljanka_food_05.jpg/960px-Soljanka_food_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pannet","licence":"CC BY 4.0","leadFile":"Soljanka_food_05.jpg","views":69555,"langs":["af","ar","cs","da","de","el","es","et","fa","fi","fr","he","hr","hu","hy","id","it","ja","jv","kk","ko","lv","nl","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"af":"Soljanka","ar":"سولانكا","cs":"Soljanka","da":"Soljanka","de":"Soljanka","el":"Σολιάνκα","es":"Solianka","et":"Seljanka","fa":"سولیانکا","fi":"Seljanka","fr":"Solianka","he":"סוליאנקה","hr":"Soljanka","hu":"Szoljánka","hy":"Սոլյանկա","id":"Solyanka","it":"Solyanka (gastronomia)","ja":"ソリャンカ","jv":"Solyanka","kk":"Солянка","ko":"솔랸카","lv":"Soļanka","nl":"Soljanka","pl":"Solanka (zupa)","pt":"Solyanka","ru":"Солянка (суп)","sv":"Soljanka","tr":"Solyanka","uk":"Солянка (страва)","vi":"Solyanka","zh":"雜拌湯"},"sourceLanguage":"ru"},{"title":"Spinach matsoni","name":"Spinach matsoni","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Spinach_matsoni","views":148},{"title":"Staphylea colchica","name":"Staphylea colchica","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Staphylea_colchica","prepSummary":"კოლხური ჯონჯოლი — ბუჩქი ან ტანდაბალი (5 მ-მდე სიმაღლის) ხე ჯონჯოლისებრთა ოჯახისა. აქვს გრძელყუნწიანი, სამ- ან ხუთფოთოლაკიანი ფოთლები. გავრცელებულია ბალკანეთსა და მცირე აზიაში. საქართველოში ძირითადად კოლხეთში იზრდება. გვხვდება აგრეთვე მდინარე ბანისხევის ხეობაში (ბორჯომთან). იზრდება ზღვის დონიდან 700-800 მ-მდე, ტყის პირებზე, წაბლნარებსა და მუხნარებში ქვეტყედ. ზოგჯერ კულტივირებულია ბოტანიკურ ბაღებში (მაგ., თბილისის ბოტანიკურ ბაღში). ყვავილობს მაისში, მსხმოიარობს ივლისში. კოლხური ჯონჯოლის გაუშლელ ყვავილებს ამწნილებენ.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Staphylea_colchica.jpg/960px-Staphylea_colchica.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Staphylea_colchica.jpg","views":7295,"langs":["az","de","fi","fr","hy","it","ka","nb","ru","sv","tr","uk"],"langNames":{"az":"Kolxida stafulası (qönçəlisi)","de":"Kolchische Pimpernuss","fi":"Kaukasiankotapähkinä","fr":"Staphylea colchica","hy":"Ողկուզենի կոլխիդական","it":"Staphylea colchica","ka":"კოლხური ჯონჯოლი","nb":"Kaukasusblærenøtt","ru":"Клекачка колхидская","sv":"Kaukasisk pimpernöt","tr":"Concoli","uk":"Джонджолі"},"sourceLanguage":"ka","notFood":"a taxon"},{"title":"Sulguni","name":"Sulguni","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Sulguni","prepSummary":"According to the 1970s sources, Suluguni accounted for around 27% of cheese production in Georgia. It was the third most popular pickled cheese of the Soviet Union, with 16.5% share in 1987 (after bryndza and Ossetian cheese). Suluguni may be produced from normalized milk of cow, buffalo, or a mix of these milks. It is a \"quick cheese\" maturing in just one or two days. Plasticized cheese mass is then cooled, drained of whey and shaped by hand. Shaped cheeses are cured in cold (8-12 °C), mildly acidic brine for 6 to 48 hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Sulguni_slice.JPG/960px-Sulguni_slice.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathan Cardy","licence":"CC BY-SA 3.0","leadFile":"Sulguni_slice.JPG","views":23147,"langs":["ar","cs","de","el","es","fa","fr","he","hr","hy","id","ka","lt","pl","pt","ru","sl","sv","tr","uk","zh"],"langNames":{"ar":"سولوغوني (جبنة)","cs":"Sulguni","de":"Sulguni","el":"Σουλγκούνι","es":"Sulguni","fa":"سولگونی","fr":"Sulguni","he":"סולוגוני","hr":"Sulguni","hy":"Սուլուգունի","id":"Sulguni","ka":"სულგუნი","lt":"Sulugunis","pl":"Sulguni","pt":"Suluguni","ru":"Сулугуни","sl":"Sulguni","sv":"Sulguni","tr":"Sulguni","uk":"Сулугуні","zh":"蘇爾古尼"}},{"title":"Svan salt","name":"Svan salt","country":"Georgia","region":"Svaneti","url":"https://en.wikipedia.org/wiki/Svan_salt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Svanuri_salt_-_Svanetian_salt.jpg/960px-Svanuri_salt_-_Svanetian_salt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jelger Groeneveld","licence":"CC BY 2.0","leadFile":"Svanuri_salt_-_Svanetian_salt.jpg","views":2870},{"title":"Tamada","name":"Tamada","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Tamada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Tamada_in_Tbilisi.jpg/960px-Tamada_in_Tbilisi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vadim Klochko","licence":"CC BY-SA 2.0","leadFile":"Tamada_in_Tbilisi.jpg","views":9965,"langs":["az","bg","cs","de","es","et","hy","it","ka","kk","pl","ru","tr","uk","uz"],"langNames":{"az":"Tamada","bg":"Тамада","cs":"Tamada","de":"Tamada (Trinkkultur)","es":"Tamadá","et":"Tamada","hy":"Թամադա","it":"Tamada (società)","ka":"თამადა","kk":"Асаба","pl":"Tamada (funkcja)","ru":"Тамада","tr":"Tamada","uk":"Тамада","uz":"Ziyofatboshi"}},{"title":"Tiflisi (restaurant)","name":"Tiflisi (restaurant)","country":"Canada","region":"Central Asian","url":"https://en.wikipedia.org/wiki/Tiflisi_(restaurant)","views":752,"notFood":"a restaurant"},{"title":"Tkemali","name":"Tkemali","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Tkemali","ingredients":["Plums (cherry plum or alucha)","garlic","pennyroyal","cumin","coriander","chili pepper","salt"],"prepSummary":"ტყემლის საწებელი — ტრადიციული ქართული სანელებლებით დამზადებული სოუსი. ამზადებენ ტყემლის ნაყოფისგან, რომელიც ფართოდ არის გავრცელებული საქართველოში. ტყემლის გარდა, საწებელის ძირითადი ინგრედიენტებია: ქინძი (ყვავილი და თესლი), ცერეცო (ყვავილი და თესლი), ნიორი, წყალი, ხმელი სუნელები: ქინძი, ცერეცო, ომბალო, წითელი წიწაკა, მარილი.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Red_and_brown_tkemali.jpg/960px-Red_and_brown_tkemali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jelger Groeneveld","licence":"CC BY 2.0","leadFile":"Red_and_brown_tkemali.jpg","views":15127,"langs":["az","cs","de","es","fi","fr","he","hr","hu","hy","it","ka","ko","lv","nl","pl","pt","ru","sl","sv","tr","uk","zh"],"langNames":{"az":"Tkemali","cs":"Tkemali","de":"Tqemali","es":"Tkemali","fi":"Tqemali","fr":"Tkemali","he":"מטבל טקמאלי","hr":"Tkemali","hu":"Tkemali","hy":"Տղեմալի","it":"T'q'emali","ka":"ტყემლის საწებელი","ko":"트케말리 소스","lv":"Tkemali","nl":"Tkemali","pl":"Tkemali","pt":"Tkemali","ru":"Ткемали (соус)","sl":"Tkemali","sv":"Tqemali","tr":"Tkemali","uk":"Ткемалі","zh":"特克馬里"},"sourceLanguage":"ka"},{"title":"Tklapi","name":"Tklapi","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Tklapi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Various_flavors_of_Tklapi_from_Dezerter_Bazaar_%28Tbilisi%2C_Georgia%29.jpg/960px-Various_flavors_of_Tklapi_from_Dezerter_Bazaar_%28Tbilisi%2C_Georgia%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xuthoria","licence":"CC BY-SA 4.0","leadFile":"Various_flavors_of_Tklapi_from_Dezerter_Bazaar_(Tbilisi,_Georgia).jpg","views":5357},{"title":"Tonis puri","name":"Tonis puri","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Tonis_puri","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Traditional_georgian_bread_%28tonis_puri%29.jpg/960px-Traditional_georgian_bread_%28tonis_puri%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ele.XCI","licence":"CC BY-SA 4.0","leadFile":"Traditional_georgian_bread_(tonis_puri).jpg","views":4651},{"title":"Trigonella caerulea","name":"Trigonella caerulea","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Trigonella_caerulea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Trigonella_caerulea.jpg/960px-Trigonella_caerulea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flyout","licence":"CC BY-SA 3.0","leadFile":"Trigonella_caerulea.jpg","views":12008,"notFood":"a taxon"},{"title":"Utskho suneli","name":"Utskho suneli","country":"Georgia","region":"Georgian","url":"https://en.wikipedia.org/wiki/Utskho_suneli","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Ribeye%2C_blue_fenugreek%2C_adjika.jpg/960px-Ribeye%2C_blue_fenugreek%2C_adjika.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Tseng","licence":"CC BY 2.0","leadFile":"Ribeye,_blue_fenugreek,_adjika.jpg","views":1866},{"title":"Georgian wine","name":"Georgian wine","country":"Georgia","region":"Georgian drinks","url":"https://en.wikipedia.org/wiki/Georgian_wine","prepSummary":"ქართული ღვინო — საქართველოში წარმოებული ღვინო. ქართული ღვინო ისტორიით ერთ-ერთი უძველესია მთელ მსოფლიოში. დღეისთვის ნაპოვნი ყველაზე ადრეული ნიშნები მევენახეობისა და ღვინის წარმოებაზე მიუთითებს საქართველოში ღვინის კულტურის არსებობაზე დაახლ. 8000 წლის წინ, რაც საქართველოს ღვინის სამშობლოს სტატუსს ანიჭებს. საქართველო აწარმოებს სუფრის ადგილობრივი და ევროპული ტიპის მშრალ ღვინოებს.","views":45272,"langs":["bg","de","es","et","fa","fr","he","hr","hu","hy","id","it","ja","ka","lt","mn","nl","pl","ru","sr","sv","tr","uk","uz","zh"],"langNames":{"bg":"Грузинско вино","de":"Weinbau in Georgien","es":"Vino de Georgia","et":"Gruusia veinid","fa":"شراب گرجی","fr":"Viticulture en Géorgie","he":"יין גאורגי","hr":"Gruzijska vina","hu":"Grúz borok","hy":"Գինեգործությունը Վրաստանում","id":"Wine Georgia","it":"Viticoltura in Georgia","ja":"ジョージアワイン","ka":"ქართული ღვინო","lt":"Gruziniškas vynas","mn":"Гүрж дарс","nl":"Wijnbouw in Georgië","pl":"Wina gruzińskie","ru":"Виноделие в Грузии","sr":"Грузијска вина","sv":"Georgiska viner","tr":"Gürcü şarabı","uk":"Грузинське вино","uz":"Gruzin sharobi","zh":"喬治亞葡萄酒"},"sourceLanguage":"ka"},{"title":"Kompot","name":"Kompot","country":"Georgia","region":"Primarily Central","url":"https://en.wikipedia.org/wiki/Kompot","ingredients":["Water","sugar","various fruits"],"prepSummary":"El kompot o compot (компот en macedonio, búlgaro, ruso, serbio, bosnio, polaco o ucraniano) es una bebida dulce sin alcohol, que puede servirse fría o caliente, dependiendo de las tradiciones de la abuela y de la temporada. Se obtiene mediante la cocción de algunas frutas como fresas, albaricoques, melocotones, manzanas, ruibarbo, grosellas o guindas en una gran cantidad de agua, a la que generalmente se añaden azúcar o pasas como edulcorantes adicionales. A veces se añaden también diferentes especias, como la vainilla o la canela, para darle mayor sabor, especialmente en invierno, cuando el k","course":"Dinner or celebration","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Peach_kompot.JPG/960px-Peach_kompot.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biso","licence":"CC BY 3.0","leadFile":"Peach_kompot.JPG","views":71024,"langs":["ar","az","bg","ca","el","es","fa","fi","fr","hr","hy","it","ja","jv","kk","ko","lt","pl","pt","ru","sr","tr","uk","uz","vi","zh"],"langNames":{"ar":"كومبوت (شراب)","az":"Kompot","bg":"Компот","ca":"Kompot","el":"Κομπότ","es":"Kompot (bebida)","fa":"کمپوت (نوشیدنی)","fi":"Kompotti","fr":"Kompot","hr":"Kompot","hy":"Կոմպոտ","it":"Kompot","ja":"カンポット (飲料)","jv":"Kompot","kk":"Компот","ko":"콤포트","lt":"Kompotas","pl":"Kompot","pt":"Kompot","ru":"Компот","sr":"Компот","tr":"Kompot","uk":"Компот","uz":"Kompot","vi":"Kompot","zh":"康波特"},"sourceLanguage":"es","atRiskEvidence":"The consumption of kompot has been declining since the 1980s.","originClaims":["Poland","Russia"]},{"title":"Tarkhuna","name":"Tarkhuna","country":"Georgia","region":"Georgian drinks","url":"https://en.wikipedia.org/wiki/Tarkhuna","prepSummary":"Le Tarkhoun («ტარხუნა») est un soda non alcoolisé de couleur verte, préparé à base d'eau, d'acide citrique, de sucre et d'extrait d'estragon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/%E9%BE%99%E8%92%BF%E6%B1%BD%E6%B0%B4.jpg/960px-%E9%BE%99%E8%92%BF%E6%B1%BD%E6%B0%B4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"三猎","licence":"CC BY-SA 4.0","leadFile":"龙蒿汽水.jpg","views":12162,"langs":["ar","az","cs","da","de","el","et","fi","fr","hy","lt","lv","pl","ru","sk","sv","tr","uk","zh"],"langNames":{"ar":"ترخونة","az":"Tərxun (içki)","cs":"Tarchun","da":"Tarkhun","de":"Tarchuna","el":"Ταρχούν (ποτό)","et":"Tarhun","fi":"Tarkhun (juoma)","fr":"Tarkhoun","hy":"Թարխուն (լիմոնադ)","lt":"Tarchunas (gėrimas)","lv":"Tarhūns","pl":"Tarhun (napój)","ru":"Тархун (напиток)","sk":"Tarchun","sv":"Tarchuna","tr":"Tarhuna","uk":"Тархун (напій)","zh":"塔爾洪"},"sourceLanguage":"fr"},{"title":"Ossetian cuisine","name":"Ossetian cuisine","country":"Georgia","region":"Ossetian","url":"https://en.wikipedia.org/wiki/Ossetian_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Ossetian_pirogi_are_put_in_the_center_of_festive_table.jpg/960px-Ossetian_pirogi_are_put_in_the_center_of_festive_table.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Геор сотник","licence":"CC BY-SA 3.0","leadFile":"Ossetian_pirogi_are_put_in_the_center_of_festive_table.jpg","views":5032},{"title":"Ossetian cheese","name":"Ossetian cheese","country":"Russia","region":"Ossetian","url":"https://en.wikipedia.org/wiki/Ossetian_cheese","prepSummary":"To fresh warm milk in an enameled bucket or deep pot is added whey (, from which the old name of cheese is, literally translated as \"made in whey\"), infused with the source of enzymes - pieces of cleaned and salted cow's stomach (rennet). The milk is stirred and left in a warm place for 40–60 minutes, while controlling the curdling process of the milk to prevent over-fermentation.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/%D0%9E%D1%81%D0%B5%D1%82%D0%B8%D0%BD%D1%81%D0%BA%D0%B8%D0%B9_%D1%81%D1%8B%D1%80.jpg/960px-%D0%9E%D1%81%D0%B5%D1%82%D0%B8%D0%BD%D1%81%D0%BA%D0%B8%D0%B9_%D1%81%D1%8B%D1%80.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Btemyraty","licence":"CC BY-SA 4.0","leadFile":"Осетинский_сыр.jpg","views":1305},{"title":"Akhasheni","name":"Akhasheni","country":"Georgia","url":"https://en.wikipedia.org/wiki/Akhasheni","views":1184},{"title":"Kvevri","name":"Kvevri","country":"Georgia","url":"https://en.wikipedia.org/wiki/Kvevri","views":19144},{"title":"Mukuzani","name":"Mukuzani","country":"Georgia","url":"https://en.wikipedia.org/wiki/Mukuzani","prepSummary":"მუკუზანი — კახეთის მხარეში, მუკუზანში მოყვანილი საფერავისგან დამზადებული ადგილწარმოშობის დასახელების, კონტროლირე­ბადი უმაღლესი ხარისხის წითელი მშრალი ღვინო. მუკუზანი ძველდება მუხის კასრში სულ ცოტა 3 წელი, მაშინ როცა ქინძმარაული ორი წელი, ხოლო საფერავი მხოლოდ ერთი. მუკუზანი გამოირჩევა მუქი წითელი ფერით, სურნელში იგრძნობა მუხისა და კენკროვანის ტონები. მუკუზანს უხდება ტრადიციული ქართული ტკბილეული და შემწვარი ხორცის კერძები. ალკოჰოლის შემცველობა უნდა იყოს 10,5-12,5 % და ტიტრული მჟავიანობა 6,0-7,0 %. მუკუზანი იწარმოება 1888 წლიდან. მუკუზანი მიიჩნევა საფერავისგან ნაწარმოებ საუკეთესო მშრალ ღვინოდ. აქ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Mildiani_mukuzaki.Jpg/960px-Mildiani_mukuzaki.Jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yozh","licence":"CC BY-SA 4.0","leadFile":"Mildiani_mukuzaki.Jpg","views":6223,"langs":["az","hy","ka","kk","ru","uk"],"langNames":{"az":"Mukuzani (şərab)","hy":"Մուկուզանի (գինի)","ka":"მუკუზანი (ღვინო)","kk":"Мукузани (шарап)","ru":"Мукузани (вино)","uk":"Мукузані"},"sourceLanguage":"ka"},{"title":"Rkatsiteli","name":"Rkatsiteli","country":"Georgia","url":"https://en.wikipedia.org/wiki/Rkatsiteli","prepSummary":"რქაწითელი, კუკურა, დედალი რქაწითელი, კახურა — ქართული აბორიგენული თეთრყურძნიანი საღვინე ვაზის ჯიში კახეთიდან. სახელწოდება მიღებული აქვს რქის შეფერილობის მიხედვით, რომელიც შემოდგომაზე მოწითალო-წაბლისფერია. წარსულში რქაწითელს კუკურას უწოდებდნენ, უფრო ზუსტად, კაკურას. ეს კახის პროვინციის სახელია, რომელიც ისტორიულ პერეთში მდებარეობს. სწორედ ამ სახელით იცნობენ რქაწითელს დღემდე პერეთში (საინგილო). რაჭაში „კახურას“ ეძახიან. ბორჩალოს მაზრის გერმანელმა კოლონისტებმა კი რქაწითელს Blauhölzer (ლურჯრქიანი) და Zveiabazen (ორი აბაზი) დაარქვეს. როგორც ჩანს, ეს უკანასკნელი ყურძნის საბაზრო ღირებულებას აღნიშნავდა","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Rkatsiteli.jpg/960px-Rkatsiteli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mikheil88","licence":"CC BY-SA 3.0","leadFile":"Rkatsiteli.jpg","views":9573,"langs":["af","az","bg","cs","da","de","es","fr","hy","ja","ka","pl","ro","ru","sv","tr","uk","uz","zh"],"langNames":{"af":"Rkatsiteli","az":"Rkasiteli","bg":"Ркацители","cs":"Rkaciteli","da":"Rkatsiteli","de":"Rkaziteli","es":"Rkatsiteli","fr":"Rkatsiteli","hy":"Ռքածիթելի","ja":"ルカツィテリ","ka":"რქაწითელი","pl":"Rkaciteli","ro":"Rkațiteli","ru":"Ркацители","sv":"Rkatsiteli","tr":"Rkatsiteli","uk":"Ркацителі","uz":"Rkatsiteli","zh":"白羽 (葡萄)"},"sourceLanguage":"ka"},{"title":"Saperavi","name":"Saperavi","country":"Georgia","url":"https://en.wikipedia.org/wiki/Saperavi","prepSummary":"საფერავი — ქართული აბორიგენული წითელყურძნიანი საღვინე ვაზის ჯიში კახეთიდან. სახელწოდება საფერავი ჯიშისთვის დამახასიათებელი თვისების აღმნიშვნელია და მიღებული აქვს იმის გამო, რომ მისი მარცვლები უხვად შეიცავს შემფერავ ნივთიერებებს. მევენახეები ერთმანეთისგან ასხვავებენ: ნამდვილ საფერავს, დედალ საფერავს, მამალ საფერავს, ბუდეშურისებრ საფერავს, მსხვილმარცვალა საფერავს, წვრილმარცვალა საფერავს. ამ ვარიაციების ძირითადი ნაწილი გადარჩენილია. ივანე ჯავახიშვილის ცნობით საფერავი თავიდან ძველ ქართულ ისტორიულ პროვინციაში, შავშეთ-კლარჯეთში ყოფილა გავრცელებული. ამის მიხედვით იგი შავი ზღვის აღმოსავლეთ სანაპიროს —","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Saperavibunch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lebowskyclone","licence":"CC BY-SA 3.0","leadFile":"Saperavibunch.jpg","views":29058,"langs":["az","bg","cs","da","de","es","et","fa","fr","he","hy","ja","ka","ko","ro","ru","sr","sv","tr","uk","uz","zh"],"langNames":{"az":"Saperavi","bg":"Саперави","cs":"Saperavi","da":"Saperavi","de":"Saperavi","es":"Saperavi","et":"Saperavi","fa":"ساپراوی","fr":"Saperavi","he":"ספראווי","hy":"Սափերավի","ja":"サペラヴィ","ka":"საფერავი","ko":"사페라비","ro":"Saperavi","ru":"Саперави","sr":"Саперави","sv":"Saperavi","tr":"Saperavi","uk":"Сапераві (сорт винограду)","uz":"Saperavi","zh":"薩博維"},"sourceLanguage":"ka"},{"title":"Tsinandali wine","name":"Tsinandali wine","country":"Georgia","url":"https://en.wikipedia.org/wiki/Tsinandali_wine","prepSummary":"მინი წინანდალი — ადგილწარმოშობის დასახელების კონტროლირებადი უმაღლესი ხარისხის თეთრი, მშრალი ღვინო. მზადდება რქაწითელის და კახური მწვანეს ჯიშების ყურძნიდან (15 %-მდე). ღვინო „წინანდალი“ ხასიათდება ღია ჩალისფერი შეფერვით, გემოზე ჰარმო­ნიული, სრული, დახვეწილია, განვითარებული ბუკეტით, ჯიშური არომატით. მიკროზონის ტერიტორია მოიცავს ერთი მხრივ ცივ-გომბორის ქედის ჩრდილო-აღმოსავლეთი დაქანების ტყიანი კალთების გაგრძელებას და მეორე მხრივ მთისწინებსა და ალაზნის ვაკეს. სამრეწველო ვენახები ძირითადად განლაგებულია ზღვის დონიდან 300-750 მ სიმაღლის ფარგლებში. ღვინო „წინანდლის“ წარმოების სანედლეულო ბაზა მოიცავს შ","views":2181,"langs":["de","ka","lt","ru","uk","uz"],"langNames":{"de":"Zinandali (Wein)","ka":"წინანდალი (ღვინო)","lt":"Cinandalis","ru":"Цинандали (вино)","uk":"Цинандалі (вино)","uz":"Tsinandali (vino)"},"sourceLanguage":"ka"},{"title":"Tvishi (wine)","name":"Tvishi (wine)","country":"Georgia","url":"https://en.wikipedia.org/wiki/Tvishi_(wine)","views":1540},{"title":"Usakhelouri","name":"Usakhelouri","country":"Georgia","url":"https://en.wikipedia.org/wiki/Usakhelouri","prepSummary":"უსახელოური, ოყურეშული — ქართული აბორიგენული წითელყურძნიანი საღვინე ვაზის ჯიში რაჭა-ლეჩხუმიდან. ვაზის სახელწოდება მდინარე ლაჯანურასთან მდებარე სოფელ უსახელოს უკავშირდება. გავრცელებულია ცაგერის რაიონში, ძირითადად ზუბი-ოყურეშის მიკროზონაში. ონისა და ამბროლაურის მოსახლეობა მას ოყურეშულის სახელწოდებითაც მოიხსენიებს.","views":543,"langs":["es","ka","ru"],"langNames":{"es":"Usakhelauri","ka":"უსახელოური","ru":"Усахелоури"},"sourceLanguage":"ka"},{"title":"Vazisubani (wine)","name":"Vazisubani (wine)","country":"Georgia","region":"Georgian SSR","url":"https://en.wikipedia.org/wiki/Vazisubani_(wine)","views":292},{"title":"Chikhirtma","name":"Chikhirtma","country":"Georgia","region":"Georgian soups","url":"https://en.wikipedia.org/wiki/Chikhirtma","ingredients":["Meat (turkey or chicken)","eggs"],"course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Chikhirtma.jpg/960px-Chikhirtma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lamro","licence":"CC BY-SA 4.0","leadFile":"Chikhirtma.jpg","views":9466},{"title":"Kharcho","name":"Kharcho","country":"Georgia","region":"Georgian soups","url":"https://en.wikipedia.org/wiki/Kharcho","ingredients":["Meat (beef)","rice","cherry plum purée","khmeli-suneli"],"prepSummary":"ხარჩო — ტრადიციული ქართული წვნიანი, რომელიც შეიცავს საქონლის ხორცს, ბრინჯს, ტყემალს და დაჭრილ ნიგოზს (Juglans regia). წვნიანს ჩვეულებრივ მიირთმევენ წვრილად დაჭრილ ახალ ქინძთან ერთად. ჩვეულებრივ, მისი ინგრედიენტები მოიცავს ხორცს, ტყემალს, ბრინჯს, დაჭრილ ნიგოზს და სანელებლების ნაზავს, რომელიც განსხვავდება საქართველოს სხვადასხვა რეგიონში. ხარჩოს ერთ-ერთი ქართული რეცეპტია საქონლის, ცხვრის, ღორის, ქათმის ან ბატის ხორცით დამზადებული წვნიანი. გაწმენდილი, კარგად გარეცხილი საქონლის ხორცი დავჭრათ ნაჭრებად, ჩავყაროთ 2 ლიტრამდე წყალში, მივიყვანოთ ადუღებამდე და ვადუღოთ 2-2,5 საათის განმავლობაში, პერიოდულად","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Kharcho_soup_of_beef_with_walnuts_and_rice%2C_Georgian_cuisine_%282%29.jpg/960px-Kharcho_soup_of_beef_with_walnuts_and_rice%2C_Georgian_cuisine_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lesya Dolyk","licence":"CC BY-SA 2.0","leadFile":"Kharcho_soup_of_beef_with_walnuts_and_rice,_Georgian_cuisine_(2).jpg","views":30919,"langs":["az","cs","el","es","et","fa","fr","he","hy","it","ja","jv","ka","kk","ko","lt","nl","pl","pt","ru","tr","uk","uz","zh"],"langNames":{"az":"Xarço","cs":"Charčo","el":"Χάρτσο","es":"Jarcho","et":"Hartšoo","fa":"خارچو","fr":"Khartcho","he":"חרצ'ו","hy":"Խարչո","it":"Kharcho","ja":"ハルチョー","jv":"Kharcho","ka":"ხარჩო","kk":"Харчо","ko":"하르초","lt":"Charčio sriuba","nl":"Chartsjo","pl":"Charczo","pt":"Kharcho","ru":"Харчо","tr":"Harço","uk":"Харчо","uz":"Xarcho","zh":"卡爾喬 (食品)"},"sourceLanguage":"ka"},{"title":"Eristoff","name":"Eristoff","country":"Georgia","region":"Georgian vodkas","url":"https://en.wikipedia.org/wiki/Eristoff","prepSummary":"Eristoff — ქართული წარმოშობის არაყი, რომელიც თავდაპირველი რეცეპტით მზადდებოდა სპეციალურად რაჭის ერისთავთათვის. მსოფლიოში ერთ-ერთი უძველესი არაყი, იწარმოება 1806 წლიდან. სახელი „ერისტოფი“ რუსიფიცირებული ქართული სახელი „ერისთავია“. ბრენდის მთავარი სიმბოლო მგელია, რომელიც ანტიკური საქართველოს სახელწოდებას უსვამს ხაზს. მთავარი სარეკლამო სლოგანია „არაყი მგლის ქვეყნიდან“. ბრენდი ერთ-ერთი უდიდესი სასპირტო კომპანია ბაკარდის მფლობელობაშია.","views":10097,"langs":["de","fr","it","ka","nl","zh"],"langNames":{"de":"Eristoff","fr":"Eristoff","it":"Eristoff","ka":"Eristoff","nl":"Eristoff","zh":"皇太子伏特加"},"sourceLanguage":"ka"},{"title":"Borjomi (water)","name":"Borjomi (water)","country":"Georgia","url":"https://en.wikipedia.org/wiki/Borjomi_(water)","prepSummary":"„ბორჯომი“ — ვულკანური წარმოშობის მინერალური წყალი საქართველოს ამავე სახელწოდების ქალაქ-კურორტიდან. იგი ბუნებრივი მონაცემებით 1500 წელზე მეტს ითვლის. მრავალი წლის განმავლობაში სარგებლობდა უდიდესი პოპულარობით რუსეთის იმპერიაში, ყოფილ სსრკ-ში და მის გარეთაც. ბორჯომის წყალი დედამიწის ზედაპირზე ამოდის 8–10 კილომეტრის სიღრმიდან, ბუნებრივი გაზის, ნახშირბადის დიოქსიდის წნევის მეშვეობით. ბევრი სხვა მინერალური წყლისგან განსხვავებით, ვერ ასწრებს მიწის ქვეშ გაციებას და ზედაპირზე ამოდის თბილი სახით (38-41 °С), რომელიც „გზადაგზა“ მდიდრდება კავკასიონის მთებში არსებული სხვადასხვა მინერალის კომპოზიციით. ბორჯომ","views":35675,"langs":["az","da","de","es","et","fa","fr","he","hy","id","it","ka","ko","lt","pl","pt","ru","sv","tr","uk","uz","zh"],"langNames":{"az":"Borjomi (su)","da":"Borjomi (mineralvand)","de":"Georgian Glass and Mineral Water","es":"Borjomi (agua)","et":"Boržomm","fa":"برجومی (آب)","fr":"Borjomi (eau minérale)","he":"מי בורג'ומי","hy":"Բորժոմի (հանքային ջուր)","id":"Borjomi (air)","it":"Borjomi (azienda)","ka":"ბორჯომი (წყალი)","ko":"보르조미 (물)","lt":"Borjomi","pl":"Bordżomi (woda mineralna)","pt":"Borjomi (água)","ru":"Боржоми (минеральная вода)","sv":"Bordzjomi (vatten)","tr":"Borcomi (su)","uk":"Боржомі (мінеральна вода)","uz":"Borjomi (suv)","zh":"博尔若米 (水)"},"sourceLanguage":"ka"},{"title":"Nabeghlavi","name":"Nabeghlavi","country":"Georgia","url":"https://en.wikipedia.org/wiki/Nabeghlavi","prepSummary":"ნაბეღლავი — ჰიდროკარბონატული ნატრიუმიანი ნატურალური მინერალური წყალი. საბადო მდებარეობს ჩოხატაურის მუნიციპალიტეტის სოფელ ნაბეღლავის მიდამოებში, მდინარე გუბაზეულის ორივე ნაპირზე.","leadFile":"Logo_of_Nabeghlavi.png","views":1492,"langs":["hy","ja","ka","pl","ru","uk","uz","zh"],"langNames":{"hy":"Նաբեղլավ (հանքային ջուր)","ja":"ナベグラヴィ","ka":"ნაბეღლავი (წყალი)","pl":"Nabeghlavi","ru":"Набеглави (минеральная вода)","uk":"Набеглаві (мінеральна вода)","uz":"Nabeglavi","zh":"納貝拉維"},"sourceLanguage":"ka"},{"title":"Sairme (water)","name":"Sairme (water)","country":"Georgia","url":"https://en.wikipedia.org/wiki/Sairme_(water)","prepSummary":"The use of Sairme water began in 1893. Mineral water was mainly poured predominantly in the barn, where it was brought by horses. For the first time they began to pour the water on the factory rules in 1945. In 1954 the construction of the plant was completed. Since that time 400,000 untreated water in liter bottles were released. Later the plant was equipped with a water production system, which changed little by little and become more modernized. During the collapse of the Soviet Union and the introduction of socialist system the work of the plant was stopped.","views":1202,"langs":["ka","pl","ru"],"langNames":{"ka":"საირმე (წყალი)","pl":"Sairme (woda mineralna)","ru":"Саирме (вода)"}},{"title":"Ethiopian cuisine","name":"Ethiopian cuisine","country":"Ethiopia","region":"East African","url":"https://en.wikipedia.org/wiki/Ethiopian_cuisine","prepSummary":"La gastronomía de Etiopía consiste característicamente en platos de verdura y carne picantes, normalmente en forma de wat (o wot), un estofado espeso, servido sobre injera, un pan plano grande de masa madre de unos 50 cm de diámetro y hecho de harina de tef fermentada. Los etíopes comen directamente con las manos, usando trozos de injera para tomar trozos de entrantes y guarniciones. La cocina etíope no usa cerdo de ningún tipo, al ser la mayoría de etíopes ortodoxos unitarios, musulmanes o judíos, y por tanto tenerlo prohibido. Más aún, la Iglesia ortodoxa etíope prescribe ciertos period","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Injera_with_eight_kinds_of_stew.jpg/960px-Injera_with_eight_kinds_of_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Artem.G","licence":"CC BY-SA 4.0","leadFile":"Injera_with_eight_kinds_of_stew.jpg","views":81054,"langs":["ar","ca","cs","de","es","fa","fr","ha","he","hy","it","ja","jv","ka","ko","lt","nl","pa","pt","ru","sv","sw","uk","zh"],"langNames":{"ar":"مطبخ إثيوبي","ca":"Gastronomia d'Etiòpia","cs":"Etiopská kuchyně","de":"Äthiopische Küche","es":"Gastronomía de Etiopía","fa":"آشپزی اتیوپی","fr":"Cuisine éthiopienne","ha":"Abincin Habasha","he":"המטבח האתיופי","hy":"Եթովպական խոհանոց","it":"Cucina etiopica","ja":"エチオピア料理","jv":"Olahan Ethiopia","ka":"ეთიოპიური სამზარეულო","ko":"에티오피아 요리","lt":"Etiopijos ir Eritrėjos virtuvė","nl":"Ethiopische keuken","pa":"ਇਥੋਪੀਆਈ ਪਕਵਾਨ","pt":"Culinária da Etiópia","ru":"Эфиопская кухня","sv":"Etiopiska köket","sw":"Vyakula vya Ethiopia","uk":"Ефіопська кухня","zh":"衣索比亞菜"},"sourceLanguage":"es"},{"title":"Aframomum corrorima","name":"Aframomum corrorima","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Aframomum_corrorima","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/KororimaWhole01.jpg/960px-KororimaWhole01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joe Castleman (Gyrofrog)","licence":"CC BY-SA 3.0","leadFile":"KororimaWhole01.jpg","views":13551,"langs":["am","el","es","fr","ha","ig","ko","sv","uk","vi"],"langNames":{"am":"ኮረሪማ","el":"Aframomum corrorima","es":"Aframomum corrorima","fr":"Aframomum corrorima","ha":"Aframomum corrorima","ig":"Aframomum corrorima","ko":"코러리마","sv":"Korarima","uk":"Aframomum corrorima","vi":"Aframomum corrorima"},"notFood":"a taxon"},{"title":"Awaze","name":"Awaze","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Awaze","views":3743},{"title":"Beer in Ethiopia","name":"Beer in Ethiopia","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Beer_in_Ethiopia","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Hakimstout.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Frederik Hermann","licence":"CC BY-SA 2.0","leadFile":"Hakimstout.jpg","views":4448},{"title":"Berbere","name":"Berbere","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Berbere","prepSummary":"El berbere (amhárico: በርበሬ berberē, tigriña: በርበረ berbere) es una mezcla de especias cuyos ingredientes suelen incluir chile, jengibre, clavo, cilantro, pimienta de Jamaica, bayas de ruda y ajowan. Es un ingrediente clave en las gastronomías de Etiopía y Eritrea. El berbere incluye a veces hierbas y especias que son poco conocidas internacionalmente, incluyendo tanto planta cultivadas como otras que crecen salvajes en Etiopía, como por ejemplo Aframomum corrorima y pimienta larga.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Berberespice.jpg/960px-Berberespice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badagnani","licence":"CC BY 3.0","leadFile":"Berberespice.jpg","views":46533,"langs":["ar","az","bn","ca","cs","de","el","es","fr","gl","ha","he","hu","ig","is","it","ja","jv","ko","lt","nb","nl","pt","ru","sv","sw","uk"],"langNames":{"ar":"بربري (توابل)","az":"Berbere","bn":"বারবেরে","ca":"Berbere","cs":"Berbere","de":"Berbere","el":"Μπερμπερέ","es":"Berbere","fr":"Berberé","gl":"Berbere","ha":"Berber","he":"ברבר (תבלין)","hu":"Berbere","ig":"Berber","is":"Berbere","it":"Berberé","ja":"ベルベレ","jv":"Berbere","ko":"버르버레","lt":"Berbere","nl":"Berbere","nb":"Berbere (krydderblanding)","pt":"Berbere (condimento)","ru":"Бербере","sv":"Berbere","sw":"Berbere","uk":"Бербере"},"sourceLanguage":"es"},{"title":"Beyaynetu","name":"Beyaynetu","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Beyaynetu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Beyaynetu.JPG/960px-Beyaynetu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dawityirga","licence":"CC BY-SA 4.0","leadFile":"Beyaynetu.JPG","views":10973},{"title":"Coffee production in Ethiopia","name":"Coffee production in Ethiopia","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Coffee_production_in_Ethiopia","prepSummary":"La caféiculture en Éthiopie est une ancienne tradition. L'Éthiopie est le pays d'où le Coffea arabica, la plante donnant le café, est originaire.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Coffee_berry_sorting_process%2C_near_Hawassa.jpg/960px-Coffee_berry_sorting_process%2C_near_Hawassa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Niels Van Iperen","licence":"CC BY-SA 4.0","leadFile":"Coffee_berry_sorting_process,_near_Hawassa.jpg","views":24777,"langs":["ar","ca","fa","fr","it","ja","ru","uk"],"langNames":{"ar":"إنتاج القهوة في إثيوبيا","ca":"Producció de cafè a Etiòpia","fa":"تولید قهوه در اتیوپی","fr":"Caféiculture en Éthiopie","it":"Caffeicoltura in Etiopia","ja":"エチオピアにおけるコーヒー生産","ru":"Производство кофе в Эфиопии","uk":"Виробництво кави в Ефіопії"},"sourceLanguage":"fr"},{"title":"Coleus maculosus subsp. edulis","name":"Coleus maculosus subsp. edulis","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Coleus_maculosus_subsp._edulis","views":1020,"langs":["am","ha","sw","vi"],"langNames":{"am":"ኦሮሞ ድንች","ha":"Coleus maculosus subsp. edulis","sw":"Coleus maculosus subsp. edulis","vi":"Plectranthus edulis"},"notFood":"a taxon"},{"title":"Dabo kolo","name":"Dabo kolo","country":"Ethiopia","region":"Eritrea","url":"https://en.wikipedia.org/wiki/Dabo_kolo","ingredients":["Flour","milk","barley"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/ASC_Leiden_-_Dabo_kolo_-_%22Elsa_kolo_Yegbes_Kolo_Belewez%22_-_A_bowl_of_bread_chunks_with_packaging%2C_Leiden_2022.jpg/960px-ASC_Leiden_-_Dabo_kolo_-_%22Elsa_kolo_Yegbes_Kolo_Belewez%22_-_A_bowl_of_bread_chunks_with_packaging%2C_Leiden_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jongenelen, R.G.L.","licence":"CC BY-SA 4.0","leadFile":"ASC_Leiden_-_Dabo_kolo_-_\"Elsa_kolo_Yegbes_Kolo_Belewez\"_-_A_bowl_of_bread_chunks_with_packaging,_Leiden_2022.jpg","views":5718},{"title":"Ensete ventricosum","name":"Ensete ventricosum","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Ensete_ventricosum","prepSummary":"Ensete ventricosum, conocido comúnmente como bananero de Etiopía, bananero de Abisinia, falsa banana, o ensete, es una especie dentro de las plantas con flores dentro del género Ensete y dentro de la familia Musaceae que es la de la banana. El nombre Ensete ventricosum fue publicado por primera vez en 1948 en el Kew Bulletin, 1947, p. 101. Es una planta nativa de la zona este del altiplano africano y se extiende hacia el norte desde el Transvaal a Mozambique, Zimbabue, Malaui, Kenia, Uganda y de Tanzania a Etiopía, y al oeste hacia el Congo, se encuentra en bosques muy lluviosos de las mo","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/Ensete_%284731675777%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ton Rulkens from Mozambique","licence":"CC BY-SA 2.0","leadFile":"Ensete_(4731675777).jpg","views":33855,"langs":["af","ar","ca","cs","de","es","fa","fi","fr","hu","it","ja","pl","pt","so","sv","ta","uk","vi","zh"],"langNames":{"af":"Wildepiesang","ar":"موز الحبشة","ca":"Ensete ventricosum","cs":"Ensete habešské","de":"Zierbanane","es":"Ensete ventricosum","fa":"موز اتیوپی","fi":"Etiopianbanaani","fr":"Ensete ventricosum","hu":"Ensete ventricosum","it":"Ensete ventricosum","ja":"エンセーテ","pl":"Ensete ventricosum","pt":"Ensete ventricosum","so":"Muuska Itoobiya","sv":"Ensete ventricosum","ta":"பெரிய வாழை","uk":"Ensete ventricosum","vi":"Ensete ventricosum","zh":"粗柄象腿蕉"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Fah-fah","name":"Fah-fah","country":"Ethiopia","region":"Djibouti","url":"https://en.wikipedia.org/wiki/Fah-fah","ingredients":["Meat (goat","camel)","vegetables (carrots","potatoes","onions","etc.)"],"prepSummary":"Fah-fah is traditionally prepared by simmering meat together with vegetables in water to create a rich soup. The meat and vegetables are placed in a cooking pot, covered with water, and cooked over moderate heat. Garlic and coriander are generally added during the cooking process, and additional water may be incorporated as needed.","course":"Lunch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Fahfah.jpg/960px-Fahfah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. Department of Agriculture","licence":"Public domain","leadFile":"Fahfah.jpg","views":1360},{"title":"Fit-fit","name":"Fit-fit","country":"Ethiopia","region":"East Africa","url":"https://en.wikipedia.org/wiki/Fit-fit","prepSummary":"ፍትፍት ወይንም ፍርፍር ኢትዮጵያና ኤርትራ የሚዘወተር የምግብ አይነት ነው። እሚሰራውም ከእንጀራ ወይንም ቂጣ ነው። ብዙ ጊዜ ፍትፍት የሚቀርበው ለቁርስ ነው። ደግሞ ይዩ፦ *ቋንጣ ፍርፍር *ሱፍ ፍትፍት *ጨጨብሳ መደብ:የኢትዮጵያ አበሳሰል","course":"Breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Taita_fit-fit.jpg/960px-Taita_fit-fit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Temesgen Woldezion (edited by Merhawie Woldezion)","licence":"CC BY-SA 2.5","leadFile":"Taita_fit-fit.jpg","views":9864,"langs":["am","es","fr","ha","id","ig","it","jv","ko","ml","ru","uk","zh"],"langNames":{"am":"ፍትፍት","es":"Fit-fit","fr":"Fit-fit","ha":"Fit-fit","id":"Fit-fit","ig":"Fit-fit","it":"Fit-fit","jv":"Fit-fit","ko":"프트프트","ml":"ഫിറ്റ്-ഫിറ്റ്","ru":"Фырфыр","uk":"Фіт-фіт","zh":"非非 (食物)"},"sourceLanguage":"am"},{"title":"Ful medames","name":"Ful medames","country":"Egypt","region":"MENA","url":"https://en.wikipedia.org/wiki/Ful_medames","ingredients":["Fava beans","vegetable oil","cumin"],"prepSummary":"الفُول المُدَمَس أكلة شعبية مِصريَّة الأصل، (باللغة القبطية: ⲫⲉⲗ: فِل)، أو ببساطة فول، يخنة من الفول (الباقلاء) المطبوخ يقدم مع زيت الزيتون والكمون واختياريًّا مع البقدونس المفروم والثوم والبصل وعصير الليمون والفلفل الحار وغيرها من الخضروات والأعشاب والتوابل. يتم تحضير الفول بشكل تقليدي وتقديمه في إبريق معدني كبير. وهو من الأطعمة الأساسية في مصر ويعتبر طبقًا وطنيًا، خاصة في مدينتي القاهرة والجيزة الشماليتين. يمكن العثور على الفول في بعض الأحيان في مطابخ أخرى في الوطن العربي، على الرغم من طهيه بشكل مختلف، وطبق أساسي على المائدة السعودية في وجبة الإفطار، وتختص مطاعم بتقديم هذه الأكلة صباحًا.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Ful_medames_%28arabic_meal%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Abdullah Geelah","licence":"CC BY-SA 3.0","leadFile":"Ful_medames_(arabic_meal).jpg","views":82025,"langs":["ar","bg","ca","de","el","es","fa","fr","ha","he","hi","hy","id","ig","it","ja","jv","ko","ms","ru","so","sr","sv","sw","tr","uk","ur","zh"],"langNames":{"ar":"فول مدمس","bg":"Фул Медамес","ca":"Ful medames","de":"Ful medames","el":"Φουλ μενταμές","es":"Ful mudammas","fa":"فول مدمس","fr":"Foul","ha":"Ful medames","he":"פול מדמס","hi":"फुल मिदामिस","hy":"Ֆուլ մեդամես","id":"Ful medames","ig":"Ful medames","it":"Ful (gastronomia)","ja":"フール (料理)","jv":"Ful medames","ko":"풀 메담메스","ms":"Ful medames","ru":"Фул медамес","so":"Canbuulo","sr":"Фул медамес","sv":"Ful medames","sw":"Ful medames","tr":"Ful medames","uk":"Фул медамес","ur":"فول (پکوان)","zh":"富爾梅達梅斯"},"sourceLanguage":"ar"},{"title":"Genfo","name":"Genfo","country":"Ethiopia","region":"Amhara","url":"https://en.wikipedia.org/wiki/Genfo","ingredients":["Barley or wheat flour","water"],"prepSummary":"El ga'at (también akelet) es un tipo de gachas duras, hecho tradicionalmente con harina de cebada, aunque en muchas comunidades de emigrantes se usa a menudo harina de trigo. Para preparar ga'at, se mezclan harina y agua y se remueven continuamente con una cuchara de madera. El ga'at se sirve en un gran montículo con un agujero en el centro, relleno con una mezcla de tesmi y berbere. Esta combinación picante se suaviza con yogur, que equilibra el sabor. Se come típicamente para desayunar, aunque también se prepara tradicionalmente para las visitas que acuden a ver a un recién nacido.","course":"Traditionally: breakfast; or for lunch and dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Ga%27at_food.jpg/960px-Ga%27at_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stefan Alfons Tzeggai","licence":"CC BY-SA 3.0","leadFile":"Ga'at_food.jpg","views":6707,"langs":["de","es","fr","ha","ig","it","jv","ko","ru","sw","yo"],"langNames":{"de":"Ga'at","es":"Ga'at","fr":"Genfo","ha":"Genfo","ig":"Genfo","it":"Ga'at","jv":"Genfo","ko":"건포 (아프리카 음식)","ru":"Гэнфо","sw":"Genfo","yo":"Genfo"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gesho","name":"Gesho","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Gesho","prepSummary":"ጌሾ በአፍሪካ ብቻ የሚበቅል በተለይ በኢትዮጵያና በደቡብ አፍሪካ የሚገኝ ተክል ነው። በኢትዮጵያ ጠላና ለጠጅ ሲጠመቅ ጌሻ ይገባል። የሚበቅለውም ከባህር ወለል በላይ 1400-3200 ሜትር ላይ ነው።","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Rhamnus_prinoides%2C_loof%2C_Ncagaberg%2C_a.jpg/960px-Rhamnus_prinoides%2C_loof%2C_Ncagaberg%2C_a.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JMK","licence":"CC BY-SA 4.0","leadFile":"Rhamnus_prinoides,_loof,_Ncagaberg,_a.jpg","views":5020,"langs":["af","am","de","es","fr","ha","it","ko","nb","pt","sv","sw","uk","vi"],"langNames":{"af":"Blinkblaar","am":"ጌሾ","de":"Afrikanischer Faulbaum","es":"Rhamnus prinoides","fr":"Rhamnus prinoides","ha":"Gesho","it":"Rhamnus prinoides","ko":"게쇼갈매나무","nb":"Rhamnus prinoides","pt":"Rhamnus prinoides","sv":"Rhamnus prinoides","sw":"Rhamnus prinoides","uk":"Rhamnus prinoides","vi":"Rhamnus prinoides"},"sourceLanguage":"am","notFood":"a taxon"},{"title":"Gored gored","name":"Gored gored","country":"Ethiopia","region":"Eritrea","url":"https://en.wikipedia.org/wiki/Gored_gored","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Gored_gored_plate%2C_July_2019.jpg/960px-Gored_gored_plate%2C_July_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomson200","licence":"CC0","leadFile":"Gored_gored_plate,_July_2019.jpg","views":10041,"langs":["am","bn","de","el","es","fr","ha","ig","it","jv","ko","uk","yo"],"langNames":{"am":"ጎረድ ጎረድ","bn":"গোরেড গোরেড","de":"Gored Gored","el":"Γκόρεντ γκόρεντ","es":"Gored gored","fr":"Gored gored","ha":"Gored gored","ig":"Gored gored","it":"Gored gored","jv":"Gored gored","ko":"고러드 고러드","uk":"Горед горед","yo":"Gored gored"}},{"title":"Guizotia abyssinica","name":"Guizotia abyssinica","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Guizotia_abyssinica","prepSummary":"ኑግ በሮማይስጥ Guizotia abyssinica በመባል የታወቀው የእህል ዘር የሚሰጥ ተክል ዝርያ ነው። ኑግ ዩናይትድ አስቴትስ ውሱጥ ተወዳጅ የወፍ ምግብ ነው። ይህን የዘይት እህል በብዛት የሚያመርቱ ኣገሮች ኢትዮጵያና ሕንድ ናቸው ይባላል፣ ሌሎችም አሉ። ወፎች ስለሚወድዱት ብዙ አገሮችም ያስገቡታል። ዘሩ ወደ ሌላ አገር ሳይገባ ግን የአረም ዘሮች ስላሉበት ስንኩል እንዳይሆኑ ለ15 ደቂቃ በከፍተኛ ሙቀት እንዲቆይ ይገደዳል። በደቡብ ሕንድ ምግብ አበሳሰል በወጥ ወይም ስጎ ውስጥ ይጨመራል። የኑግ ዘይት፣ ቅባኑግ ደግሞ ያስገባሉ፤ ለአበሳሰል በወይራ ዘይት ፈንታ ሊጠቀሙ ይችላሉ፣ ወይም ሳሙና፣ ቀለም መቀብያ ለማዘጋጀት ለኢንዱስትሪዎች ይጠቀማል። በተለይ በኢትዮጵያ ቅባኑግን ከማውጣት የተረፈው የዘሩ እንጐቻ ለከብት መኖ ይሰጣል። በኢትዮጵያ በተቆለለና በደቀቀ ኑግ ውጥ በስኳርና በውሃ ጉንፋን በማከም ይጠቀማሉ። የደቀቀ ኑግና ተልባ ተዋህዶ ቆዳን በመቀባት ለቆዳ ውበትና ጤና ይጠቅማል። ኑግና ጥቁርአዝሙድ ተፈጭቶ ከዝንጅብል ጋር በማዋሃድ በጁስ መል","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Guizotia_abyssinica_niger.jpg/960px-Guizotia_abyssinica_niger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silvestresbrasileiros","licence":"Public domain","leadFile":"Guizotia_abyssinica_niger.jpg","views":26303,"langs":["am","cs","cy","de","es","fi","fr","ha","hi","it","kn","mr","ne","nl","pl","ru","sl","sv","sw","uk","vi","zh"],"langNames":{"am":"ኑግ","cs":"Mastňák habešský","cy":"Guizotia","de":"Ramtillkraut","es":"Guizotia abyssinica","fi":"Keltiö","fr":"Guizotia abyssinica","ha":"Abyssinica Guizotia","hi":"रामतिल","it":"Guizotia abyssinica","kn":"ಗುರೆಳ್ಳು","mr":"कारळे","ne":"झुसे तिल","nl":"Gingellikruid","pl":"Olejarka abisyńska","ru":"Гвизоция абиссинская","sl":"Abesinska gizotija","sv":"Nigerfrö","sw":"Guizotia abyssinica","uk":"Guizotia abyssinica","vi":"Guizotia abyssinica","zh":"小油菊"},"sourceLanguage":"am","notFood":"a taxon"},{"title":"Hilbet","name":"Hilbet","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Hilbet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Hilbet.jpg/960px-Hilbet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eualt","licence":"CC BY-SA 4.0","leadFile":"Hilbet.jpg","views":1953},{"title":"Himbasha","name":"Himbasha","country":"Ethiopia","region":"Eritrean Highlands","url":"https://en.wikipedia.org/wiki/Himbasha","ingredients":["Cardamom seeds","candied ginger","raisins"],"prepSummary":"El himbasha es un pan festivo tradicional de Eritrea y Etiopía ligeramente dulce. Se sirve a menudo en ocasiones festivas. Se prepara con diversas variantes, pero tiene el distintivo y exótico sabor de las semillas de cardamomo molidas. A la masa se le da un toque decorativo antes de hornearla. El diseño varía en su detalle pero en general tiene la forma de una rueda con hendiduras para crear varios rayos. Los puntos de estos están conectados con el correspondientes del rayo vecino con otra hendidura. Es común añadir a la receta jengibre (caramelizado) o pasas, si bien es frecuente también la","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Himbasha.jpg/960px-Himbasha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Temesgen Woldezion (edited by Merhawie Woldezion)","licence":"CC BY-SA 2.5","leadFile":"Himbasha.jpg","views":7770,"langs":["es","fr","ha","ig","it","ko","ru","sw","yo","zh"],"langNames":{"es":"Himbasha","fr":"Himbasha","ha":"Himbasha","ig":"Himbasha","it":"Ambascià","ko":"흠바샤","ru":"Химбаша","sw":"Himbasha","yo":"Himbasha","zh":"辛巴夏"},"sourceLanguage":"es"},{"title":"Injera","name":"Injera","country":"Ethiopia","region":"Horn of Africa","url":"https://en.wikipedia.org/wiki/Injera","ingredients":["Teff flour (or sometimes wheat","barley","millet","sorghum","Maize","or rice flour)"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Injera_with_eight_kinds_of_stew.jpg/960px-Injera_with_eight_kinds_of_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Artem.G","licence":"CC BY-SA 4.0","leadFile":"Injera_with_eight_kinds_of_stew.jpg","views":186216,"langs":["am","ar"],"langNames":{"am":"እንጀራ","ar":"عنجيرة"}},{"title":"Jebena","name":"Jebena","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Jebena","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fe/Jebena_Ethiopian_coffee_pot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pete unseth","licence":"CC BY-SA 3.0","leadFile":"Jebena_Ethiopian_coffee_pot.jpg","views":13789,"langs":["am","ar","az","de","es","fr","ha","it","ko","lt","nl","ru","uk","uz"],"langNames":{"am":"ጀበና","ar":"جبنة (إناء)","az":"Jebena","de":"Jabana","es":"Jebena","fr":"Jebena","ha":"Jebena","it":"Jebena","ko":"저버나","lt":"Džebena","nl":"Jabana","ru":"Джебена","uk":"Джебена","uz":"Jebena"}},{"title":"Ethiopian Jewish cuisine","name":"Ethiopian Jewish cuisine","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Ethiopian_Jewish_cuisine","views":4835},{"title":"Kitcha","name":"Kitcha","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Kitcha","ingredients":["Flour","water","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Kita_herb_bread.jpg/960px-Kita_herb_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","leadFile":"Kita_herb_bread.jpg","views":4289,"langs":["am","fr","ha","ig","it","ko","sw","zh"],"langNames":{"am":"ቂጣ","fr":"Kitcha","ha":"Abincin Kitcha","ig":"Kitcha","it":"Kitcha","ko":"끼차","sw":"Kitcha","zh":"基查 (食物)"}},{"title":"Kitfo","name":"Kitfo","country":"Ethiopia","region":"Eritrea","url":"https://en.wikipedia.org/wiki/Kitfo","photo":"https://upload.wikimedia.org/wikipedia/commons/8/85/Kitfo_with_Ayibe..JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Milo.G","licence":"CC BY-SA 4.0","leadFile":"Kitfo_with_Ayibe..JPG","views":32997,"langs":["am","az","bn","de","el","es","fr","ha","ig","it","jv","ko","ru","uk","yo"],"langNames":{"am":"ክትፎ","az":"Kitfo","bn":"কিটফো","de":"Kitfo","el":"Κίτφο","es":"Kitfo","fr":"Ketfo","ha":"Kitfo","ig":"Kitfo","it":"Kitfo","jv":"Kitfo","ko":"크트포","ru":"Китфо","uk":"Кітфо","yo":"Oúnjẹ Kitfo"}},{"title":"Kocho (food)","name":"Kocho (food)","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Kocho_(food)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Chefuye_in_meskel.jpg/960px-Chefuye_in_meskel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Minarate","licence":"CC BY-SA 4.0","leadFile":"Chefuye_in_meskel.jpg","views":5374},{"title":"Lippia abyssinica","name":"Lippia abyssinica","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Lippia_abyssinica","leadFile":"lossy-page1-3840px-Lippia_abyssinica.tif.jpg","views":5429,"notFood":"a taxon"},{"title":"Mandazi","name":"Mandazi","country":"Ethiopia","region":"Burundi","url":"https://en.wikipedia.org/wiki/Mandazi","ingredients":["Water","sugar","flour","yeast","milk (coconut milk in mahamri or mamri)"],"prepSummary":"Mandazi are made by briefly cooking the dough in cooking oil until it is golden brown. Coconut milk may be added for sweetness. When coconut milk is added, mandazi are commonly referred to as mahamri or mamri. Ground peanuts and almonds, among other ingredients, may be used to add a different flavor. After being cooked, they can be eaten warm or left to cool down. They are frequently prepared and eaten in the African Great Lakes region, as they can be eaten in accompaniment with many other foods. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner.","course":"Warm or room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Bowl_of_mandazi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was ChildofMidnight at English Wikipedia.","licence":"CC BY 2.0","leadFile":"Bowl_of_mandazi.jpg","views":24698,"langs":["ar","az","cs","es","fr","ha","he","ig","it","ja","jv","sw","yo"],"langNames":{"ar":"ماندازي","az":"Mandazi","cs":"Mandazi","es":"Mandazi","fr":"Mandazi","ha":"Mandazi","he":"מנדזי","ig":"Mandazi","it":"Mandazi","ja":"マンダジ","jv":"Mandazi","sw":"Andazi","yo":"Mandazi"}},{"title":"Mesob","name":"Mesob","country":"Ethiopia","region":"Eritrean","url":"https://en.wikipedia.org/wiki/Mesob","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Original_Harar_Mesob_tables.jpg/960px-Original_Harar_Mesob_tables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Imagesdumonde","licence":"CC BY-SA 4.0","leadFile":"Original_Harar_Mesob_tables.jpg","views":12917},{"title":"Mitmita","name":"Mitmita","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Mitmita","ingredients":["Piri piri","Ethiopian cardamom","cloves","salt"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Mitmita_being_made_in_mortar_and_pestle.jpg/960px-Mitmita_being_made_in_mortar_and_pestle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caffe Vita","licence":"CC BY 2.0","leadFile":"Mitmita_being_made_in_mortar_and_pestle.jpg","views":9189,"langs":["am","ar","az","cs","de","el","fr","ha","ig","it","ko","lt","nb","nl","uk"],"langNames":{"am":"ሚጥሚጣ","ar":"متمتة","az":"Mitmita","cs":"Mitmita","de":"Mitmita","el":"Μιτμίτα","fr":"Mitmita","ha":"Mitmita","ig":"Mitmita","it":"Mitmita","ko":"미뜨미따","lt":"Mitmita","nl":"Mitmita","nb":"Mitmita","uk":"Мітміта"}},{"title":"Niter kibbeh","name":"Niter kibbeh","country":"Ethiopia","region":"East Africa","url":"https://en.wikipedia.org/wiki/Niter_kibbeh","ingredients":["Butter"],"prepSummary":"Niter kibbeh o niter qibe (En ge'ez ንጥር ቅቤ niṭer ḳibē), denominado también como tesmi (en tigriña), es una mantequilla clarificada muy típica de la cocina etíope. Es una preparación muy similar al ghee indio, pero a diferencia de este último el niter kibbeh lleva diferentes especias como el comino, coriandro, cúrcuma, cardamomo, canela o nuez moscada.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/85/Kitfo_with_Ayibe..JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Milo.G","licence":"CC BY-SA 4.0","leadFile":"Kitfo_with_Ayibe..JPG","views":14888,"langs":["ca","cs","de","es","fr","he","ig","it","ko","uk"],"langNames":{"ca":"Niter kibbeh","cs":"Niter kibbeh","de":"Nitir qibe","es":"Niter kibbeh","fr":"Niter kibbeh","he":"ניטר קיבה","ig":"Niter kibbeh","it":"Niter kibbeh","ko":"느뜨르 끄베","uk":"Нітер кіббе"},"sourceLanguage":"es"},{"title":"Shahan ful","name":"Shahan ful","country":"Ethiopia","region":"Sudan","url":"https://en.wikipedia.org/wiki/Shahan_ful","ingredients":["Fava beans","olive oil","cumin"],"prepSummary":"El shahan ful, simplificado ful, es un plato común en Eritrea, Etiopía, Sudán y otros países de la región, que suele servirse para desayunar. Se cree que fue importado de Sudán, y se prepara cociendo a fuego lento habas en agua. Cuando las habas se han ablandado, se machacan para obtener una pasta gruesa. A menudo se sirve con cebolleta picada, tomate, jalapeños, yogur, queso feta, aceite de oliva, tesmi, jugo de limón, berbere y comino. Típicamente se come con los dedos, acompañado de un rollo de pan. Es popular durante la época del Ramadán y la Cuaresma. Es probable que esté relacionado con","course":"Breakfast, main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/ShahanFul.jpg/960px-ShahanFul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Temesgen Woldezion edited by:Merhawie Woldezion","licence":"CC BY-SA 2.5","leadFile":"ShahanFul.jpg","views":3549,"langs":["es","fa","fr","ig","uk","yo"],"langNames":{"es":"Shahan ful","fa":"شاهان فول","fr":"Shahan ful","ig":"Shahan ful","uk":"Шахан фул","yo":"Oúnjẹ Shahan ful"},"sourceLanguage":"es"},{"title":"Shiro (food)","name":"Shiro (food)","country":"Ethiopia","region":"East Africa","url":"https://en.wikipedia.org/wiki/Shiro_(food)","prepSummary":"The preparation of shiro wat first involves cooking the ground chickpeas or lentils. The roasted grains are mixed with water in a separate pot along with onions, garlic, and ginger, which are then sautéed and mixed with peppercorns to create a flavorful base.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Taita_and_shiro.jpg/960px-Taita_and_shiro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Temesgen Woldezion; edited by Merhawie Woldezion","licence":"CC BY-SA 2.5","leadFile":"Taita_and_shiro.jpg","views":19521,"langs":["am","bn","es","fr","ig","it","jv","ko","pa","ru","ur","yo"],"langNames":{"am":"ሽሮ ወጥ","bn":"শিরো (খাদ্য)","es":"Shiro (comida)","fr":"Shiro","ig":"Shiro (nri)","it":"Scirò","jv":"Shiro","ko":"슈로","pa":"ਸ਼ਿਰੋ","ru":"Широ","ur":"شیرو","yo":"Oúnjẹ Shiro"}},{"title":"Siwa (beer)","name":"Siwa (beer)","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Siwa_(beer)","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Siwa_cup_to_use_as_logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jnyssen","licence":"CC BY-SA 4.0","leadFile":"Siwa_cup_to_use_as_logo.jpg","views":4929},{"title":"Teff","name":"Teff","country":"Ethiopia","region":"Ethiopian","url":"https://en.wikipedia.org/wiki/Teff","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Teff_pluim_Eragrostis_tef.jpg/960px-Teff_pluim_Eragrostis_tef.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Rasbak assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Teff_pluim_Eragrostis_tef.jpg","views":132996,"langs":["af","am","ar","az","ca","cy","da","de","es","eu","fa","fi","fr","gl","he","hr","hu","hy","id","it","ja","ko","lt","ms","nb","nl","pl","pt","ro","ru","sv","sw","uk","vi","zh"],"langNames":{"af":"Tef","am":"ጤፍ","ar":"أثب طيفي","az":"Tef","ca":"Tef","cy":"Serchwellt teff","da":"Teff","de":"Teff","es":"Eragrostis tef","eu":"Tef","fa":"علف عشق حبشی","fi":"Tefheinä","fr":"Teff","gl":"Eragrostis tef","he":"בן-חילף טף","hr":"Tef","hu":"Teff","hy":"Տեֆ","id":"Tef","it":"Eragrostis tef","ja":"テフ (穀物)","ko":"테프","lt":"Abisininė posmilgė","ms":"Tef","nl":"Teff","nb":"Teff","pl":"Miłka abisyńska","pt":"Eragrostis tef","ro":"Eragrostis tef","ru":"Теф","sv":"Teff","sw":"Mtefi","uk":"Теф","vi":"Eragrostis tef","zh":"苔麸"},"notFood":"a taxon"},{"title":"Tihlo","name":"Tihlo","country":"Ethiopia","region":"Agame","url":"https://en.wikipedia.org/wiki/Tihlo","course":"Meal or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Eating_Traditional_Tihlo%2C_Ethiopia.jpg/960px-Eating_Traditional_Tihlo%2C_Ethiopia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rod Waddington","licence":"CC BY-SA 2.0","leadFile":"Eating_Traditional_Tihlo,_Ethiopia.jpg","views":4215},{"title":"Wat (food)","name":"Wat (food)","country":"Ethiopia","region":"East Africa","url":"https://en.wikipedia.org/wiki/Wat_(food)","ingredients":["Meat (chicken","beef","or lamb)","vegetables","niter kibbeh","spices"],"prepSummary":"ወጥኢትዮጵያ ውስጥ የሚሰራ የምግብ አይነት ሲሆን። * ሚዳቋ ወጥ * ሽሮ ወጥ * ቀይ ወጥ * ቆቅ ወጥ * ተልባ ወጥ * አልጫ ወጥ * እንቁላል ወጥ * ክክ ወጥ * ድንች ወጥ * ዶሮ ወጥ መደብ:የኢትዮጵያ አበሳሰል","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Ethiopian_wat.jpg/960px-Ethiopian_wat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","leadFile":"Ethiopian_wat.jpg","views":24085,"langs":["am","ca","de","es","fa","fr","ha","hy","id","ig","it","ja","jv","ko","nb","nl","pt","ru","zh"],"langNames":{"am":"ወጥ","ca":"Wat (menjar)","de":"Wot (Gericht)","es":"Wat (comida)","fa":"وت (غذا)","fr":"Wat (plat)","ha":"Wat (abinci)","hy":"Ուոտ","id":"Wat (makanan)","ig":"Wat (food)","it":"Wat (cucina)","ja":"ワット (エチオピア料理)","jv":"Wat","ko":"워뜨","nl":"Wat (gerecht)","nb":"Wat","pt":"Wot","ru":"Уот (блюдо)","zh":"沃特 (食品)"},"sourceLanguage":"am"},{"title":"Zigni","name":"Zigni","country":"Ethiopia","region":"East Africa","url":"https://en.wikipedia.org/wiki/Zigni","ingredients":["meat","tomatoes","red onions","Berbere spices"],"prepSummary":"The meat is first cooked and then tomatoes and red onions are added. After being slow-cooked for hours, the spices are added. The dish also traditionally uses a clarified butter called t’esmi that resembles ghee but is seasoned with herbs and spices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Zigni.jpg/960px-Zigni.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LittleT889","licence":"CC BY-SA 4.0","leadFile":"Zigni.jpg","views":4747},{"title":"BGI Ethiopia PLC","name":"BGI Ethiopia PLC","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/BGI_Ethiopia_PLC","leadFile":"BGI_Ethiopia_PLC.png","views":3859,"notFood":"a company"},{"title":"Dashen Brewery Share Company Ltd","name":"Dashen Brewery Share Company Ltd","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Dashen_Brewery_Share_Company_Ltd","leadFile":"Dashen_Brewery_S.C.png","views":1996,"notFood":"a company"},{"title":"Habesha Breweries S.C.","name":"Habesha Breweries S.C.","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Habesha_Breweries_S.C.","leadFile":"Habesha_Breweries_S.C.png","views":2133,"notFood":"a company"},{"title":"Harar Brewery","name":"Harar Brewery","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Harar_Brewery","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9e/Hakimstout.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Frederik Hermann","licence":"CC BY-SA 2.0","leadFile":"Hakimstout.jpg","views":2164},{"title":"Sofi Malt SE","name":"Sofi Malt SE","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Sofi_Malt_SE","views":195},{"title":"Tella","name":"Tella","country":"Ethiopia","url":"https://en.wikipedia.org/wiki/Tella","prepSummary":"ጠላየኢትዮጵያ ባህላዊ መጠጥ ነው። ይህ መጠጥ ከገብስና ከጌሾ ተጠንስሶ የማሽላ፣ ዘንጋዳ፣ የጤፍ፣ የሰንዴ ወይም የዳጉሣ ቂጣ (እንኩሮ)በመጨመር የሚሠራ ሲሆን ከ2%-4% አልኮሆል ይዘት አለው። ጠላ ከተጠመቀ በኋላ በ3 ቀን ውስጥ ለመጠጣት ይደርሳል። ሆኖም ተደፍድፎ በቆየ ቁጥር እየበሰለና እየበረታ ስለሚሄድ ማቆየቱ ይመረጣል። በዚህም ምክንያት አፍለኛና ጥሩ የሚባሉ ደረጃዎች አሉት። ከዋናው የጠላ አይነት በተጨማሪ ሌሎች ሁለት አይነት ጠላዎች አሉ፣ እነርሱም *ቡቅሪ -- አልኮሆል የሌለው *ፊልተር ጠላ --- (6% አልኮሆል)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Mashella_ena_Teff.JPG/960px-Mashella_ena_Teff.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maheder","licence":"CC BY-SA 4.0","leadFile":"Mashella_ena_Teff.JPG","views":6986,"langs":["am","de","es","fr","he","ig","ja","ko","lt","nl","pl","pt"],"langNames":{"am":"ጠላ","de":"Tella (Getränk)","es":"Tella (bebida)","fr":"Tella (boisson)","he":"טלה (משקה)","ig":"Tella","ja":"テラ (飲料)","ko":"떨라","lt":"Tela","nl":"Tella (bier)","pl":"Tella","pt":"Tella"},"sourceLanguage":"am"},{"title":"Ethiopian wine","name":"Ethiopian wine","country":"Ethiopia","region":"Ethiopian wine","url":"https://en.wikipedia.org/wiki/Ethiopian_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Tej_%28Ethiopian_honey_wine%29_%2827241999346%29.jpg/960px-Tej_%28Ethiopian_honey_wine%29_%2827241999346%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cotterillmike","licence":"CC0","leadFile":"Tej_(Ethiopian_honey_wine)_(27241999346).jpg","views":1869},{"title":"Tej","name":"Tej","country":"Ethiopia","region":"Ethiopian wine","url":"https://en.wikipedia.org/wiki/Tej","prepSummary":"Tej is a type of wine that is cloudy, and yellowish in colour, sweet and effervescent. The specific flavour of the wine largely depends on where bees are sourcing nectar for their honey production. Geographical location, vegetation, and especially climate are important in determining the taste of the wine. Whilst the exact steps of tej making may differ between different people, it is most frequently made from a mixture of one part honey to five parts water. However, a less expensive version of tej can be made by replacing some of the honey with sugar. In this case, the yellow colour is then created by adding a natural yellow food colouring.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/ET_Amhara_asv2018-02_img077_Lake_Tana_at_Bahir_Dar.jpg/960px-ET_Amhara_asv2018-02_img077_Lake_Tana_at_Bahir_Dar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A.Savin","licence":"FAL","leadFile":"ET_Amhara_asv2018-02_img077_Lake_Tana_at_Bahir_Dar.jpg","views":32582,"langs":["am","az","ca","de","es","fr","he","it","jv","ko","nb","nl","pl","ru"],"langNames":{"am":"ጠጅ","az":"Tej","ca":"Tej","de":"Tej","es":"Tej","fr":"T'edj","he":"טג'","it":"Tej","jv":"Tej","ko":"떠지","nl":"Tej","nb":"Tej","pl":"Tedż","ru":"Тэдж"}},{"title":"Moroccan cuisine","name":"Moroccan cuisine","country":"Morocco","region":"Maghrebi","url":"https://en.wikipedia.org/wiki/Moroccan_cuisine","prepSummary":"يعد المطبخ المغربي منذ القدم من أكثر المطابخ تنوعا في العالم. والسبب يرجع إلى تفاعل المغرب مع العالم الخارجي منذ قرون، إذ يعد مزيجا من المطبخ الأمازيغي، والعربي، والأندلسي، والشرق الأوسط، والبحر الأبيض المتوسط، وإفريقيا. ويعد الطهاة في المطبخ المغربي على مر القرون في كل من فاس ومكناس، ومراكش، والرباط، وتطوان الأساس لما يعرف بالمطبخ المغربي اليوم. كما تصدر المطبخ المغربي المرتبة الأولى عربيا وإفريقيا، والثاني عالميا سنة 2012 بعد فرنسا. في عام 2019، تقدمت المملكة المغربية بطلب إلى منظمة الأمم المتحدة للثقافة والعلوم (اليونيسكو). في 16 ديسمبر 2020، تم إدراج طبق الكسكس والمعارف الخاصة إنتاجه واسته","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/%D9%85%D8%B3%D9%85%D9%86.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"إيان","licence":"CC BY-SA 4.0","leadFile":"مسمن.jpg","views":68211,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","ha","he","hr","hy","it","ja","jv","ka","ko","lt","ms","nl","pa","pt","ru","sr","sv","sw","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ مغربي","ca":"Gastronomia del Marroc","cs":"Marocká kuchyně","de":"Marokkanische Küche","es":"Gastronomía de Marruecos","eu":"Marokoko gastronomia","fa":"آشپزی مراکشی","fi":"Marokkolainen keittiö","fr":"Cuisine marocaine","ha":"Abincin Maroko","he":"המטבח המרוקאי","hr":"Marokanska kuhinja","hy":"Մարոկկոյի խոհանոց","it":"Cucina marocchina","ja":"モロッコ料理","jv":"Olahan Maroko","ka":"მაროკოს სამზარეულო","ko":"모로코 요리","lt":"Maroko virtuvė","ms":"Masakan Maghribi","nl":"Marokkaanse keuken","pa":"ਮੋਰੱਕੋ ਦੇ ਪਕਵਾਨ","pt":"Culinária de Marrocos","ru":"Марокканская кухня","sr":"Мароканска кухиња","sv":"Marockanska köket","sw":"Mapishi ya Moroko","tr":"Fas mutfağı","uk":"Марокканська кухня","vi":"Ẩm thực Maroc","zh":"摩洛哥飲食"},"sourceLanguage":"ar"},{"title":"Moroccan Jewish cuisine","name":"Moroccan Jewish cuisine","country":"Morocco","region":"Maghrebi","url":"https://en.wikipedia.org/wiki/Moroccan_Jewish_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/MoroccanCouscous.jpg/960px-MoroccanCouscous.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khonsali","licence":"CC BY-SA 3.0","leadFile":"MoroccanCouscous.jpg","views":3911},{"title":"Ahriche","name":"Ahriche","country":"Morocco","region":"Zayanes","url":"https://en.wikipedia.org/wiki/Ahriche","ingredients":["Tripe"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Tahricht.jpg/960px-Tahricht.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alexdevil","licence":"CC BY-SA 3.0","leadFile":"Tahricht.jpg","views":1452,"langs":["ar","ha","ig","sw","yo"],"langNames":{"ar":"تاحريشت","ha":"Ahriche","ig":"Ahriche","sw":"Ahriche","yo":"Ahriche"}},{"title":"Amlu","name":"Amlu","country":"Morocco","region":"Souss","url":"https://en.wikipedia.org/wiki/Amlu","ingredients":["Almond","honey","Argan oil"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/ArganAmlou_Oil_Mill.jpg/960px-ArganAmlou_Oil_Mill.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"محمد بوعلام عصامي *«Simo.Boualam»","licence":"CC BY-SA 4.0","leadFile":"ArganAmlou_Oil_Mill.jpg","views":13527},{"title":"Babbouche","name":"Babbouche","country":"Morocco","region":"Moroccan soups","url":"https://en.wikipedia.org/wiki/Babbouche","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Snail_dish_in_Marrakesh_1.jpg/960px-Snail_dish_in_Marrakesh_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adam Harangozó","licence":"CC BY-SA 4.0","leadFile":"Snail_dish_in_Marrakesh_1.jpg","views":2666},{"title":"Baghrir","name":"Baghrir","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Baghrir","ingredients":["Semolina","often raisins"],"prepSummary":"البغرير أو خرينكو (في الجزائر والمغرب) هي فطيرة ذو شكل دائري، إسفنجية تعد بالطحين أو سميد والماء وتترك ساعات حتى تخمر ثم تسكب على المقلاة حتى تحمر، عندما تطهى بشكل صحيح تكون مليئة الثقوب الصغيرة (التي تمتص أي صلصة توضع عليها). الطريقة الأكثر شيوعا لتناول البغرير في الجزائر والمغرب هي غمسها في خليط من الزبدة والعسل، ولكن يمكن أيضا أن تقطع وتقدم مع المربى.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d2/%D8%A8%D8%BA%D8%B1%D9%8A%D8%B1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"فاطمة الزهراء","licence":"CC BY-SA 4.0","leadFile":"بغرير.jpg","views":13677,"langs":["ar","de","es","fr","ha","he","hy","id","ig","it","jv","ka","nl","ru","sr","sv","uz"],"langNames":{"ar":"بغرير","de":"Baghrir","es":"Baġrīr","fr":"Baghrir","ha":"Baghrir","he":"באגריר","hy":"Բաղրիր","id":"Baghrir","ig":"Baghrir","it":"Baghrir","jv":"Baghrir","ka":"ბაგრირი","nl":"Baghrir","ru":"Багрир","sr":"Багрир","sv":"Baghrir","uz":"Bagʻrir"},"sourceLanguage":"ar"},{"title":"Beer in Morocco","name":"Beer in Morocco","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Beer_in_Morocco","prepSummary":"صناعة الجعة الحديثة في المغرب أدخلها الفرنسيون في القرن العشرين إبان فترة الحماية الفرنسية على المغرب. تُعد شركة مشروبات المغرب التي تنضوي تحت لواء مجموعة كاستل الفرنسية الشركة المسؤولة على عملية مُراقبة صناعة وتوزيع الجعة في المغرب. ومن أنواع الجعة الشهيرة هُناك سباسيال فلاغ وستورك. تقع مصانع الجعة التابعة لشركة براسري المغرب في مُدن فاس وطنجة والدار البيضاء وهناك كذلك مركز لتعبئة الزجاجات بمدينة مراكش. نوع الجعة الدولي الأكثر بيعا في المغرب هو هينيكن والذي يتم تخميره من قبل شركة براسري المغرب تحت إشراف شركة هاينكن الدولية.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/2013.Casablanca.beer.jpg/960px-2013.Casablanca.beer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ekem","licence":"CC BY-SA 3.0","leadFile":"2013.Casablanca.beer.jpg","views":11366,"langs":["ar"],"langNames":{"ar":"جعة في المغرب"},"sourceLanguage":"ar"},{"title":"Berber cuisine","name":"Berber cuisine","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Berber_cuisine","prepSummary":"يعد المطبخ الأمازيغي أو المطبخ البربري من الأطعمة التقليدية ذات التاريخ المتنوع وتأثيرات النكهات العديدة من مناطق مختلفة في جميع أنحاء شمال إفريقيا، يستمد المطبخ التقليدي التأثيرات من جبال الأطلس في المغرب والمدن والمناطق البربرية المكتظة بالسكان، وكذلك المدن والمناطق البربرية في الجزائر. المطبخ البربري يختلف من منطقة إلى أخرى داخل شمال إفريقيا. لهذا السبب، يتمتع كل طبق بهوية مميزة وفريدة وفقا للمنطقة المحددة التي نشأ منها في شمال إفريقيا، مع بعض الأطباق التي يقدر عمرها بأكثر من ألف عام. زيان من منطقة خنيفرة حول الأطلس المتوسط تتمتع بمأكولات من البساطة الرائعة، يعتمد بشكل أساسي على الذرة وا","views":9224,"langs":["ar","bn","es","fr","ha","id","ig","it","ka","ko","ru","sw","tr","uk"],"langNames":{"ar":"مطبخ أمازيغي","bn":"বার্বার রন্ধনশৈলী","es":"Gastronomía bereber","fr":"Cuisine berbère","ha":"Abincin Berber","id":"Hidangan Berber","ig":"Berber cuisine","it":"Cucina berbera","ka":"ბერბერული სამზარეულო","ko":"베르베르 요리","ru":"Берберская кухня","sw":"Vyakula vya Kiberber","tr":"Berberi mutfağı","uk":"Берберська кухня"},"sourceLanguage":"ar"},{"title":"Berkoukes (dish)","name":"Berkoukes (dish)","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Berkoukes_(dish)","prepSummary":"Berkoukes is traditionally made by rolling coarse semolina with water and a bit of flour to form large, round granules. These granules are then dried or used fresh in various stews and soups. A typical berkoukes dish includes: The ingredients are slow-cooked in a tomato-based broth until tender, with the pasta added towards the end of cooking to absorb the flavors.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Berkoukes.jpg/960px-Berkoukes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indif","licence":"CC BY-SA 3.0","leadFile":"Berkoukes.jpg","views":6431},{"title":"Bissara","name":"Bissara","country":"Egypt","region":"Ancient Egypt","url":"https://en.wikipedia.org/wiki/Bissara","prepSummary":"Bissara uses puréed broad beans as a primary ingredient. Additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. Bissara is sometimes prepared using split peas or chickpeas.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Bissara_Moroccan_split_pea_and_fava_bean_soup.jpg/960px-Bissara_Moroccan_split_pea_and_fava_bean_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ruby Josephine Smith","licence":"CC BY-SA 4.0","leadFile":"Bissara_Moroccan_split_pea_and_fava_bean_soup.jpg","views":12283,"langs":["ar","es","eu","fr","ha","hy","ig","jv","ka","ko","pt","ru","uk","uz","yo"],"langNames":{"ar":"بصارة","es":"Bissara","eu":"Bissara","fr":"Bissara","ha":"Bissara","hy":"Բիսարա","ig":"Bissara","jv":"Bissara","ka":"ბისარა","ko":"비사라","pt":"Bissara","ru":"Биссара","uk":"Бісара","uz":"Bissara","yo":"Bissara"}},{"title":"Boulfaf","name":"Boulfaf","country":"Morocco","region":"Islamic","url":"https://en.wikipedia.org/wiki/Boulfaf","ingredients":["Liver","caul fat"],"prepSummary":"Given the perishability of offal, boulfaf is one of the first dishes made from the sacrificial animal on Eid al-Adha. After slaughter, the caul fat is removed and hung to dry in the sun for an hour until crisp. After dicing the liver, the dried caul fat is cut into strips and wrapped around each liver brochette, skewered, and grilled.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/%D8%A8%D9%88%D9%84%D9%81%D8%A7%D9%81.jpg/960px-%D8%A8%D9%88%D9%84%D9%81%D8%A7%D9%81.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zouhir","licence":"CC BY-SA 4.0","leadFile":"بولفاف.jpg","views":696},{"title":"Briouat","name":"Briouat","country":"Morocco","region":"Maghrebi","url":"https://en.wikipedia.org/wiki/Briouat","ingredients":["Meat (chicken or lamb)","or (fish","shrimp)","cheese","lemon","black pepper","herbs","spices"],"prepSummary":"البريوات هو طبق من المطبخ المغربي ينتمي لعائلة الفطائر، يحضر بورق البسطيلة (المتكون من عجين رقيق للغاية يصنع بالدقيق والماء والملح) في الفرن أو مقلياً في حمام زيت. تحشى البريوات باللحم (في معظم الأحيان يكون بالدجاج أو لحم الضأن أو السمك) والشعرية الصينية وبعض الخضار ثم تلف في ورق البسطيلة المغربية على شكل ثلاثي أو أسطواني وترش بالجبن والليمون، وإذا كانت حلوة تحشى بعقدة اللوز. غالبا ما تتبل بالتوابل للحصول عليها مالحة أو بمسحوق السكر للحصول عليها حلوة.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Moroccan_food-02.jpg/960px-Moroccan_food-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian Muise","licence":"CC BY-SA 2.0","leadFile":"Moroccan_food-02.jpg","views":14634,"langs":["ar","ca","el","es","eu","fr","ha","ig","jv","nl","pt","sw","yo"],"langNames":{"ar":"بريوات","ca":"Briuat","el":"Μπριουάτ","es":"Breuat","eu":"Briouat","fr":"Briouate","ha":"Briouat","ig":"Briouat","jv":"Briouat","nl":"Briouette","pt":"Briouat","sw":"Briouat","yo":"Briouat"},"sourceLanguage":"ar"},{"title":"Bsisa","name":"Bsisa","country":"Morocco","region":"North Africa","url":"https://en.wikipedia.org/wiki/Bsisa","prepSummary":"البسيسة أو الروينة أو الزَّمِّيتَة أو الزُميطة أو الرَّغِيْدَةُ أو السويقة أو الغَرِيضَة أو الحويسة. «تختلف طريقة التحضير حسب أختلاف المُسمى وثقافة البلد ونوع المحصول إلا ان المبدء واحد»، هي أكلة تصنع من الطحين وجزء من المطبخ التونسي والمطبخ الليبي والمطبخ الجزائري ومطبخ اليهود الشرقيين.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Tunisian_bsisa.jpg/960px-Tunisian_bsisa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kamelgazzah","licence":"CC BY-SA 4.0","leadFile":"Tunisian_bsisa.jpg","views":8833,"langs":["ar","ca","fr","ha","he","ig","it","pl","uz"],"langNames":{"ar":"بسيسة","ca":"Bsissa","fr":"Bsissa","ha":"Bsisa","he":"בסיסה","ig":"Bsisa","it":"Bsisa","pl":"Bsisa","uz":"Bssisa"},"sourceLanguage":"ar"},{"title":"Caliente (dish)","name":"Caliente (dish)","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Caliente_(dish)","ingredients":["Chickpea flour"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Caliente_vendor.jpg/960px-Caliente_vendor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mooonswimmer","licence":"CC BY-SA 4.0","leadFile":"Caliente_vendor.jpg","views":3432},{"title":"Chermoula","name":"Chermoula","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Chermoula","ingredients":["Cumin"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chermoula_tagine.jpg/960px-Chermoula_tagine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michelle Tribe","licence":"CC BY 2.0","leadFile":"Chermoula_tagine.jpg","views":46818,"langs":["ar","ca","de","es","fa","fr","ha","he","ig","it","jv","nl","pl","ru","sv","ta","uk","yo"],"langNames":{"ar":"شرمولة","ca":"Chermoula","de":"Chermoula","es":"Shermula","fa":"شرموله","fr":"Charmoula","ha":"Chermoula","he":"שרמולה","ig":"Chermoula","it":"Chermoula","jv":"Chermoula","nl":"Chermoula","pl":"Chermoula","ru":"Шермула","sv":"Chermoula","ta":"சேர்மௌலா","uk":"Шермула","yo":"Chermoula"}},{"title":"Chraime","name":"Chraime","country":"Morocco","region":"North Africa","url":"https://en.wikipedia.org/wiki/Chraime","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/%D7%A6%D7%9C%D7%97%D7%AA_%D7%97%D7%A8%D7%99%D7%99%D7%9E%D7%94.png/960px-%D7%A6%D7%9C%D7%97%D7%AA_%D7%97%D7%A8%D7%99%D7%99%D7%9E%D7%94.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bar.levy141","licence":"CC BY-SA 4.0","leadFile":"צלחת_חריימה.png","views":6426},{"title":"Couscoussier","name":"Couscoussier","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Couscoussier","prepSummary":"الكسكاس هو الجزء العلوي من ماعون إعداد الكسكسي، ويسمى الجزء السفلي منه بـالمقفول. والكسكاس كثير الثقب، بما يسمح بتسرب البخار من المقفول ليتخلل الكسكسي حتى ينضج. بعد ظهور حلة الضغط بدأ الناس في المغرب العربي خاصة الجزائر يستعملون نوعا جديدا من الكساكيس حيث يركب عنصر (الكسكاس) على شكل هرم لولبي فوق حلة الضغظ وهكذا تقوم حلة الضغط بدور المقفول والكسكاس يقوم بدوره العنصر المتواجد فوقها.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/Couscoussier.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Catskingloves","licence":"CC BY-SA 3.0","leadFile":"Couscoussier.jpg","views":6182,"langs":["ar","da","de","es","fr","ig","ko","ms","nl","pl","pt","ru"],"langNames":{"ar":"كسكاس","da":"Couscoussier","de":"Couscousière","es":"Cuscusera","fr":"Couscoussier","ig":"Couscoussier","ko":"쿠스쿠스기","ms":"Pengukus kuskus","nl":"Keskes","pl":"Cuscusera","pt":"Cuscuzeiro","ru":"Кускусоварка"},"sourceLanguage":"ar"},{"title":"Ghoriba","name":"Ghoriba","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Ghoriba","ingredients":["Almond flour","sugar","egg white","vanilla"],"prepSummary":"تُعد الغريبة (ولها مسميات ونطق متعدد بحسب المنطقة مثل: غريبية أو قورابية أو كورابية) نوعاً من البسكويت الهش، تُصنع عادة من اللوز المطحون. توجد نسخ منها في معظم مطابخ الوطن العربي، والبلقان، والمطبخ العثماني بأشكال ووصفات مختلفة. وهي تشبه حلويات بولفورون الأندلسية. في بلدان المغرب العربي ومصر، غالباً ما تُقدم الغريبة مع الشاي الليبي أو القهوة العربية أو الشاي المغربي بالنعناع.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Gurabija_%28%D0%B3%D1%83%D1%80%D0%B0%D0%B1%D0%B8%D1%98%D0%B0%2CQurabiya%3B_Cuisine_of_Serbia%29.jpg/960px-Gurabija_%28%D0%B3%D1%83%D1%80%D0%B0%D0%B1%D0%B8%D1%98%D0%B0%2CQurabiya%3B_Cuisine_of_Serbia%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0","leadFile":"Gurabija_(гурабија,Qurabiya;_Cuisine_of_Serbia).jpg","views":3140,"langs":["ar","az","ca","es","fa","fr","ha","he","hy","id","ig","jv","ko","ku","ru","sr","tr","uk"],"langNames":{"ar":"غريبة (أكلة)","az":"Qurabiyə","ca":"Kurabiye","es":"Ghorabiye","fa":"قرابیه","fr":"Gurabie","ha":"Qurabiya","he":"קורבייה","hy":"Ղուրաբիե","id":"Qurabiya","ig":"Qurabiya","jv":"Qurabiya","ko":"쿠라비예","ku":"Xurabî","ru":"Курабье","sr":"Гурабије","tr":"Kurabiye","uk":"Кураб'є"},"sourceLanguage":"ar"},{"title":"Harcha","name":"Harcha","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Harcha","ingredients":["Semolina flour","butter","water or milk","baking powder"],"prepSummary":"The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder. In the Rif, Morocco, buttermilk or yogurt, thinned with water, can be used instead of milk. Harcha can be made into small breads, or large ones the size of a truck tire.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Ary-7ercha.JPG/960px-Ary-7ercha.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucyin","licence":"CC BY-SA 4.0","leadFile":"Ary-7ercha.JPG","views":7609},{"title":"Khlea","name":"Khlea","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Khlea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/%D8%A8%D9%8A%D8%B6_%D8%A8%D8%A7%D9%84%D8%AE%D9%84%D9%8A%D8%B9.jpg/960px-%D8%A8%D9%8A%D8%B6_%D8%A8%D8%A7%D9%84%D8%AE%D9%84%D9%8A%D8%B9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"إيان","licence":"CC BY-SA 4.0","leadFile":"بيض_بالخليع.jpg","views":9152},{"title":"Khobz el-dâr","name":"Khobz el-dâr","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Khobz_el-d%C3%A2r","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/The_Moroccan_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bidiyoutchi","licence":"CC BY-SA 4.0","leadFile":"The_Moroccan_bread.jpg","views":1233},{"title":"Kourdass","name":"Kourdass","country":"Morocco","region":"Algeria","url":"https://en.wikipedia.org/wiki/Kourdass","ingredients":["Lamb offal","salt"],"prepSummary":"It is prepared by cutting up lamb offal, particularly the fat, intestines, spleen, lungs, liver and stomach. These pieces are salted, seasoned, and marinated over night. Seasonings can include cumin, hot red pepper, garlic, saffron, coriander, and black pepper. After seasoning, the mixture is put into a washed piece of lamb stomach and wrapped in intestine to be sun-dried for 15 to 20 days. Kourdass is cooked by boiling and can be further cooked by grilling or frying. It may be served alongside traditional dishes like couscous. Kourdass is typically prepared in early winter so it can be preserved before the rainy season.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Moroccan_Courdas.jpg/960px-Moroccan_Courdas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مصطفى ملو","licence":"CC BY-SA 4.0","leadFile":"Moroccan_Courdas.jpg","views":881,"originClaims":["Morocco","Algeria"]},{"title":"Mahia (drink)","name":"Mahia (drink)","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Mahia_(drink)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Mahia_meknesiah.jpg/960px-Mahia_meknesiah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacrepan","licence":"CC BY-SA 4.0","leadFile":"Mahia_meknesiah.jpg","views":12505},{"title":"Majoun","name":"Majoun","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Majoun","prepSummary":"المعجون هي حلوى تقليدية منشؤها المغرب ومصر، وتتشابه في هيئتها مع كرات المعجنات أو قطع الفدج أو المربى. تُحضَّر هذه الحلوى عادةً من مكونات مثل العسل والمكسرات والفواكه المجففة، وغالبًا ما تُعدّ على هيئة مادة صالحة للأكل تحتوي على القنب، وأحيانًا تُخلط مع مواد مخدّرة أخرى. وصف تقرير صدر عام 1957 طبق المعجون أنه يحتوي على القنّب، والأفيون، وبذور الداتورة.","views":12071,"langs":["ar","cs","es","fr","pt"],"langNames":{"ar":"معجون (طعام)","cs":"Mažún","es":"Maŷún","fr":"Majoun","pt":"Majun"},"sourceLanguage":"ar"},{"title":"Makroudh","name":"Makroudh","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Makroudh","ingredients":["Semolina","dates or figs"],"prepSummary":"Makroudh is prepared by filling a dough made with semolina, usually using the Deglet Nour date variety. The dough is then rolled and cut into diamond-shaped pieces. The pastry is then either fried or oven-baked.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Makrouds.JPG/960px-Makrouds.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Credits to Mourad Ben Abdallah / Wikimedia Commons","licence":"Public domain","leadFile":"Makrouds.JPG","views":15395,"langs":["ar","ca","cy","de","es","fr","he","hy","ig","it","ja","jv","ru","sv","uk","zh"],"langNames":{"ar":"مقروض","ca":"Macrud","cy":"Makroud","de":"Makroud","es":"Maqrud","fr":"Makroud","he":"מקרוד","hy":"Մակրուդ","ig":"Makroudh","it":"Makroud","ja":"マクルード","jv":"Makroudh","ru":"Макруд","sv":"Makroud","uk":"Макруд","zh":"馬克魯德"}},{"title":"Matbucha","name":"Matbucha","country":"Morocco","region":"North Africa","url":"https://en.wikipedia.org/wiki/Matbucha","ingredients":["Tomatoes","bell peppers","garlic","chili peppers"],"prepSummary":"Matbucha is prepared by cooking tomatoes, bell peppers, chilis, and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/2008_04_23_-_Laurel_-_Sauce.JPG/960px-2008_04_23_-_Laurel_-_Sauce.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrew Bossi","licence":"CC BY-SA 2.5","leadFile":"2008_04_23_-_Laurel_-_Sauce.JPG","views":14518,"langs":["ar","es","fr","he","id","ig","it","ru","uk","uz"],"langNames":{"ar":"مطبوخة","es":"Matbuja","fr":"Matbukha","he":"מטבוחה","id":"Matbucha","ig":"Matbucha","it":"Matbucha","ru":"Матбуха","uk":"Матбуха","uz":"Matbuha"}},{"title":"Méchoui","name":"Méchoui","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/M%C3%A9choui","prepSummary":"المشوي في المطبخ العربي هو كل ما يشوى من لحم الأغنام أو الضأن من الأحسن على الفحم، وتُشتق التسمية من الأصل العربي \"شواء\". ويحظى هذا الطبق بشعبية كبيرة في الوطن العربي وبلدان أخرى مثل إيران وباكستان، ويمكن أن تستخدم كل أنواع اللحوم للشوي ومن أمثلتها شيش طاووق (بلحم الدجاج).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Mechoui.jpg/960px-Mechoui.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andre Piquet","licence":"CC BY 3.0","leadFile":"Mechoui.jpg","views":11926,"langs":["ar","ca","de","es","fr","ig","ko","ms","pl","pt"],"langNames":{"ar":"مشوي","ca":"Mexuí","de":"Meschoui","es":"Meshwi","fr":"Méchoui","ig":"Méchoui","ko":"마슈위","ms":"Masywi","pl":"Mechoui","pt":"Michuim"},"sourceLanguage":"ar"},{"title":"Medfouna","name":"Medfouna","country":"Morocco","region":"Drâa-Tafilalet","url":"https://en.wikipedia.org/wiki/Medfouna","prepSummary":"The stuffing is a combination of spices and herbs, usually accompanied by portions of vegetables, onions, and minced meat (lamb, beef or goat), as well as cheese, coriander, and a little fat. The whole can be topped with slices of hard-boiled eggs.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Medfouna_or_Berber_Pizza_at_a_local_restaurant_near_Merzouga%2C_Errachidia%2C_Morocco.jpg/960px-Medfouna_or_Berber_Pizza_at_a_local_restaurant_near_Merzouga%2C_Errachidia%2C_Morocco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karima El Youbi","licence":"CC BY-SA 4.0","leadFile":"Medfouna_or_Berber_Pizza_at_a_local_restaurant_near_Merzouga,_Errachidia,_Morocco.jpg","views":5303,"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Merguez","name":"Merguez","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Merguez","ingredients":["Lamb or beef"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Merguez_sausages.jpg/960px-Merguez_sausages.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Merguez_sausages.jpg","views":63214,"langs":["ar","ca","cs","de","es","fi","fr","ha","he","id","ig","it","ja","jv","ko","nl","pl","pt","sv","tr","uk","zh"],"langNames":{"ar":"مرقاز","ca":"Merguez","cs":"Merguez","de":"Merguez","es":"Merguez","fi":"Merguez","fr":"Merguez","ha":"Merguez","he":"מרגז","id":"Merguez","ig":"Merguez","it":"Merguez","ja":"メルゲーズ","jv":"Merguez","ko":"미르까즈","nl":"Merguez","pl":"Merguez","pt":"Merguez","sv":"Merguez","tr":"Mirkas","uk":"Мергези","zh":"梅格茲香腸"}},{"title":"Merienda","name":"Merienda","country":"Morocco","region":"Andorran","url":"https://en.wikipedia.org/wiki/Merienda","prepSummary":"العصرونة أو العصرونية هي وجبة تؤكل بين وجبتي الغداء والعشاء وغالبا بعد العصر ومنه أصل التسمية. ليس هناك تحديد لأصناف الطعام الذي يقدم في هذه الوجبة حيث تختلف مقوماتها من بلد لآخر ومن منطقة لأخرى في البلد نفسه لكنها تكون غالبا مشابهة لوجبة الإفطار حيث تكون المشروبات الساخنة هي الأساس خصوصا الشاي والقهوة ويصاحبها الخبز مع الزبدة أو الجبن والعسل وزيت الزيتون والمربى إضافة إلى مختلف أنواع الفطائر والمعجنات والمقبلات والمكسرات. كما تتضمن أحيانا التمور خاصة في الدول العربية وأحيانا الفواكه أو عصائرها. تعد العصرونة وجبة مهمة لدى الأطفال والتلاميذ والطلبة لأن توقيتها يصادف وقت خروجهم من المدرسة لكنها ","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Merienda_Naturaleza_muerta.jpg/960px-Merienda_Naturaleza_muerta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel Lobo","licence":"CC BY 3.0","leadFile":"Merienda_Naturaleza_muerta.jpg","views":39397,"langs":["ar","ca","de","es","eu","fr","gl","ha","he","id","it","ja","jv","pt","ru","sr","tl","tr","uk"],"langNames":{"ar":"عصرونة","ca":"Berenar","de":"Zwischenmahlzeit","es":"Merienda","eu":"Askari","fr":"Goûter","gl":"Merenda","ha":"Merienda","he":"מריינדה","id":"Merienda","it":"Merenda","ja":"メリエンダ","jv":"Merienda","pt":"Merenda","ru":"Полдник","sr":"Маренда","tl":"Minandal","tr":"Merienda","uk":"Полуденок"},"sourceLanguage":"ar"},{"title":"Meskouta","name":"Meskouta","country":"Morocco","region":"Moroccan pastry","url":"https://en.wikipedia.org/wiki/Meskouta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Moroccan_cake_%28Meskoota%29.jpg/960px-Moroccan_cake_%28Meskoota%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TALAYWA","licence":"CC BY-SA 4.0","leadFile":"Moroccan_cake_(Meskoota).jpg","views":3357},{"title":"Meslalla","name":"Meslalla","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Meslalla","prepSummary":"مسلالة هو صنفٌ من أصنافِ الزيتون المغربي الذي يُستخدم في إنتاجِ زيت الزيتون. غالبًا ما يُضاف لمسلالة بعض قطع الثوم والفلفل الحار ومواد أخرى تُعطيه مذاقه، أما عن استخدامه فيشيعُ في الطواجن.","views":522,"langs":["ar","ha"],"langNames":{"ar":"مسلالة","ha":"Meslalla"},"sourceLanguage":"ar"},{"title":"Mhancha","name":"Mhancha","country":"Morocco","region":"North Africa","url":"https://en.wikipedia.org/wiki/Mhancha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Mhancha.jpg/960px-Mhancha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chado07","licence":"CC0","leadFile":"Mhancha.jpg","views":800},{"title":"Moltaqa","name":"Moltaqa","country":"Canada","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Moltaqa","views":211,"notFood":"a restaurant"},{"title":"Moroccan citron","name":"Moroccan citron","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Moroccan_citron","prepSummary":"تصغير الأترج المغربي هو نوع حقيقي من الليمون الأصلي في منطقة الأسد بالمغرب ، والتي لا تزال حتى اليوم تمثل المركز الرئيس لزراعته.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/3_etrog.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yankelowitz","licence":"Public domain","leadFile":"3_etrog.JPG","views":2889,"langs":["ar","ha","he"],"langNames":{"ar":"الأترج المغربي","ha":"Lemun tsami na Morocco","he":"אתרוג מרוקאי"},"sourceLanguage":"ar"},{"title":"Mourad (restaurant)","name":"Mourad (restaurant)","country":"United States","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Mourad_(restaurant)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/PacBell_Building%2C_San_Francisco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"(User:Wgreaves)","licence":"CC BY-SA 3.0","leadFile":"PacBell_Building,_San_Francisco.jpg","views":745,"notFood":"a restaurant"},{"title":"Mrouzia","name":"Mrouzia","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Mrouzia","prepSummary":"المروزية اسم يطلق على طبق مميز في المطبخ المغربي التقليدي، كان في الأصل يحضر في قدر تقليدي من الطين هو «الطاجين» المغربي. ويتم إعداد الطبق التقليدي في المناسبات خصوصا في عيد الأضحى، حيث يُعد غالبا إما من لحم الغنم أو العجل المنحور في طقوس الأعياد الإسلامية التي ترمز إلى تضحية النبي إبراهيم. المروزية هو طبق حلو في الغالب، تهيمن عليه حلاوة العسل ونسمة القرفة والتوابل المختلطة في رأس الحانوت والفواكه المجففة.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/IB_tajine_02.jpg/960px-IB_tajine_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iron Bishop","licence":"CC BY-SA 3.0","leadFile":"IB_tajine_02.jpg","views":3643,"langs":["ar","es","fr","ha","ig","nl","pt","sw"],"langNames":{"ar":"مروزية","es":"Mrouzia","fr":"Mrouzia","ha":"Mrouzia","ig":"Mrouzia","nl":"Mrouzia","pt":"Mrouzia","sw":"Mrouzia"},"sourceLanguage":"ar"},{"title":"Msemmen","name":"Msemmen","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Msemmen","ingredients":["Flour","durum wheat semolina","dry yeast","melted butter","salt","sugar","water"],"prepSummary":"المْسَمْن (من السَّمْنُ) أو الملوي أو الرغايف أو خبز الطاوة، ويُسمى في العراق خبز بالدهن و، حسب كل منطقة، هو أحد أشهر فطائر المطبخ المغربي، والمطبخ الجزائري والمطبخ التونسي. هي فطائر مربعة الشكل تُقدم عادة في لإفطار أو خلال جلسات الشاي.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/%D9%85%D8%B3%D9%85%D9%86.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"إيان","licence":"CC BY-SA 4.0","leadFile":"مسمن.jpg","views":22427,"langs":["ar","ca","de","es","fr","ha","ig","it","jv","ko","nl","pt","sr","uz"],"langNames":{"ar":"مسمن","ca":"M'samen","de":"Msemmen","es":"Rgaif","fr":"Msemmen","ha":"M'semen","ig":"M'semen","it":"Msemmen","jv":"M'semèn","ko":"므슴믄","nl":"Msemmen","pt":"Rghaif","sr":"Мсемен","uz":"Msemmen"},"sourceLanguage":"ar"},{"title":"Pain petri","name":"Pain petri","country":"Morocco","region":"France","url":"https://en.wikipedia.org/wiki/Pain_petri","ingredients":["Eggs","fine white flour","water","yeast","sugar","anise seeds","sesame seeds","sugar"],"prepSummary":"Pain petri differs from challah, and indeed many other breads in general, in that it is typically made relatively quickly, with the process from start to finish taking an hour. Many recipes for the bread only require 90 minutes of preparation until the pain petri is ready. A dough is made with flour, water, eggs, yeast, oil, sugar, and anise seeds, and a hole is poked through the middle of the dough which is allowed to rest for 15 minutes. It is then shaped into logs, and then braided to form a number of small loaves in a braided oblong oval-shape, or a braided \"baguette\"-style shape (similar to a narrow challah).","course":"Traditionally for Shabbat, and other Jewish holidays","views":1579},{"title":"Paprika","name":"Paprika","country":"Morocco","region":"Bosnia and Herzegovina","url":"https://en.wikipedia.org/wiki/Paprika","prepSummary":"Paprika is produced in various places, including Argentina, Mexico, Serbia, the Netherlands, China and the United States, but the two best-known producers are Hungary and Spain. Paprika is commonly produced via the sun drying of peppers, which is a lengthy process that can take up to 10 days for the spice to be the right consistency in optimal conditions.","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Piment%C3%B3n_Tap_de_Cort%C3%AD_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marcosgarrido88","licence":"CC BY-SA 3.0","leadFile":"Pimentón_Tap_de_Cortí_(cropped).jpg","views":371651,"langs":["af","ar","az","bg","bn","ca","cs","cy","da","el","es","eu","fa","fr","gl","ha","he","hu","it","ja","jv","kn","ko","ms","nl","pl","pt","ro","ru","sl","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"af":"Paprika (spesery)","ar":"بابريكا","az":"Paprika","bg":"Червен пипер","bn":"পাপরিকা","ca":"Pebre vermell","cs":"Paprika (koření)","cy":"Paprica","da":"Paprika (krydderi)","el":"Πάπρικα","es":"Pimentón","eu":"Piperrauts","fa":"پاپریکا (ادویه)","fr":"Paprika","gl":"Pemento (condimento)","ha":"Paprika","he":"פפריקה","hu":"Fűszerpaprika-őrlemény","it":"Paprica","ja":"パプリカ","jv":"Paprika","kn":"ಪಪ್ರಿಕಾ","ko":"파프리카 가루","ms":"Pokok Cili","nl":"Paprikapoeder","pl":"Papryka (kuchnia)","pt":"Páprica","ro":"Boia (condiment)","ru":"Паприка (специя)","sl":"Paprika (začimba)","sr":"Млевена паприка","sv":"Paprikapulver","th":"ปาปริกา","tl":"Paprika","tr":"Paprika","uk":"Паприка (спеція)","uz":"Paprika","vi":"Paprika","zh":"紅甜椒粉"}},{"title":"Pastilla","name":"Pastilla","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Pastilla","ingredients":["Warka dough","broth","spices","squab","chicken","fish or offal"],"prepSummary":"البسطيلة أو البسطيلا هو طبق تقليدي مغربي يصنف ضمن المعجنات المحشوة بالحمام أو الدجاج أو الديك الرومي أو فواكه البحر مع البقدونس والكزبرة والبيض المسلوق واللوز، وتقدم إما كطبق حلو أو مالح بنكهة القرفة.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ed/Bisteeya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Krista","licence":"CC BY 2.0","leadFile":"Bisteeya.jpg","views":37034,"langs":["ar","az","cs","de","es","fr","ha","it","ja","jv","lt","nl","pa","pl","pt","ru","tr","uk","ur","vi","zh"],"langNames":{"ar":"بسطيلة","az":"Pastilla","cs":"Pastilla","de":"Pastilla","es":"Pastela","fr":"Pastilla","ha":"Pastilla","it":"Pastilla","ja":"バスティラ","jv":"Pastilla","lt":"Bistėja","nl":"Bastilla","pa":"ਪੇਸਟਿਲਾ","pl":"Bastela","pt":"Pastilla","ru":"Пастилла","tr":"Pastilla","uk":"Бастила","ur":"بسطیلیہ","vi":"Pastilla","zh":"帕蒂利亞肉餡餅"},"sourceLanguage":"ar"},{"title":"Qrashel","name":"Qrashel","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Qrashel","ingredients":["*sesame *anise seeds *milk *eggs *sugar"],"prepSummary":"The recipe for Qrashel can differ from region to region. But most commonly would include milk, eggs, anise seeds, sesame, sugar, baker's yeast, orange flower water, butter and flour. Some recipes also add chocolate.","course":"snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Ary-qrichlat_ronds_michots.JPG/960px-Ary-qrichlat_ronds_michots.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucyin","licence":"CC BY-SA 4.0","leadFile":"Ary-qrichlat_ronds_michots.JPG","views":1200},{"title":"Ras el hanout","name":"Ras el hanout","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Ras_el_hanout","prepSummary":"رأس حانوت هو أحد أشهر البهارات المعروفة في المنطقة المغاربية بشمال أفريقيا. ويستعمل في أغلب الأكلات حيث يعطيها نكهة لذيذة. ويقع إعداده من عدة توابل يختلف عددها بين أربعة وسبعة. هذه التوابل هي: التابل والكروياء والزنجبيل والقرفة والفلفل الأسود والكركم وشوش ورد. حيث تطحن معاً للحصول على مسحوق، توضع منه مقادير معينة في الطعام قبيل نضجه.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Ras.el.hanout.jpg/960px-Ras.el.hanout.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarefo","licence":"CC BY-SA 4.0","leadFile":"Ras.el.hanout.jpg","views":134524,"langs":["ar","ca","cs","de","el","es","eu","fa","fr","ha","he","hu","id","ig","it","jv","ko","nl","pl","pt","sv","tl","uk","zh"],"langNames":{"ar":"رأس الحانوت","ca":"Ras el hanout","cs":"Ras el-Hanout","de":"Ras el-Hanout","el":"Ραζ ελ χανούτ","es":"Ras el hanut","eu":"Ras el hanout","fa":"رأس الحانوت","fr":"Ras el-hanout","ha":"Ras el hanout","he":"ראס אל חנות","hu":"Rasz al-hánút","id":"Ras el hanout","ig":"Ras el hanout","it":"Ras el hanout","jv":"Ras el hanout","ko":"라스 엘하누트","nl":"Ras el hanout","pl":"Ras el hanout","pt":"Ras el hanout","sv":"Ras el hanout","tl":"Ras el hanout","uk":"Рас-ель-ханут","zh":"北非综合香料"},"sourceLanguage":"ar"},{"title":"Rfissa","name":"Rfissa","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Rfissa","ingredients":["msemmen","chicken","lentils","fenugreek","ras el-hanout"],"prepSummary":"الرفيسة أو الرفيس هو نوع من الثريد يميز المطبخ المغاربي التقليدي، وتعتبر الرفيسة من الأطباق الشعبية الأكثر استهلاكا خاصة في الأوقات الباردة والمعتدلة.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Rfissa_marocaine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mokhtaroo","licence":"CC BY-SA 3.0","leadFile":"Rfissa_marocaine.jpg","views":26609,"langs":["ar","bn","fr","ha","it","uk"],"langNames":{"ar":"رفيسة","bn":"রফিসসা","fr":"Rfissa","ha":"Rfissa","it":"Rfissa","uk":"Рафіса"},"sourceLanguage":"ar"},{"title":"Rhobs el Arsa","name":"Rhobs el Arsa","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Rhobs_el_Arsa","prepSummary":"ليمون العرسة أو روبس العرصة، هي فاكهة حمضية من فصيلة الحمضيات، منها كبيرة ومتوسطة الحجم، ذات قشرة صفراء داكنة، تحظى بشعبية كبيرة في المغرب.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/3_etrog.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Yankelowitz","licence":"Public domain","leadFile":"3_etrog.JPG","views":1849,"langs":["ar","ha","vi"],"langNames":{"ar":"ليمون العرصة","ha":"Rhobs el Arsa","vi":"Rhobs el Arsa"},"sourceLanguage":"ar"},{"title":"Rick's Café Casablanca","name":"Rick's Café Casablanca","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Rick's_Caf%C3%A9_Casablanca","prepSummary":"ريكس كافيه كازابلانكا أي مقهى ريكس في مدينة الدار البيضاء المغربية هو مطعم وحانة ومقهى يقع في مدينة كازابلانكا (الدار البيضاء) المغربية. مفتوحا منذ 1 مارس 2004، مقهى ريكس تم تصميمه لإعادة خلق الحانة التي خلدها همفري بوغارت وانغريد برغمان في فيلم كازابلانكا الخالد. واردا في فيلا بأسلوب رياض مغربي تقليدي شيد ملتصقا بجدار المدينة القديمة، المزيج من المطعم وحانة البيانو يزخر بالتفاصيل المعمارية والتزيينية التي تُذكِّرُ بالفيلم، فمثلا: الأقواس المنحنية والمنضدة المنقوشة والشرفات والدرابزين وحتى النباتات التي تلقي بظلالها على الجدران البيضاء والمصابيح المزخرفة بالخزر والزجاج الملون. وهناك بيانو من ش","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Rick%27s_Caf%C3%A9_in_2011.JPG/960px-Rick%27s_Caf%C3%A9_in_2011.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lars Curfs (Grashoofd)","licence":"CC BY-SA 3.0 nl","leadFile":"Rick's_Café_in_2011.JPG","views":18274,"langs":["ar","ca","de","es","fr","ha","sl"],"langNames":{"ar":"مقهى ريكس","ca":"Rick's Cafè","de":"Rick’s Café","es":"Café de Rick","fr":"Rick's Café","ha":"Rick's Cafe Casablanca","sl":"Rick's Café Casablanca"},"sourceLanguage":"ar","notFood":"a restaurant"},{"title":"S'hina","name":"S'hina","country":"France","region":"North Africa","url":"https://en.wikipedia.org/wiki/S'hina","ingredients":["Whole grains","meat","beans","potatoes"],"prepSummary":"In the shtetls of Europe, religious neighborhoods in Jerusalem, and other cities in the Land of Israel before the advent of electricity and cooking gas, a pot with the assembled but uncooked ingredients was brought to the local baker before sunset on Fridays. The baker would put the pot with the cholent mixture in his oven, which was always kept fired, and families would come by to pick up their cooked cholent on Saturday mornings.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Chol_001.jpg/960px-Chol_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gilabrand","licence":"CC BY-SA 3.0","leadFile":"Chol_001.jpg","views":93,"langs":["ar","ca","cs","de","es","fa","fr","he","hu","hy","id","it","ja","jv","ko","pl","pt","ro","ru","uk"],"langNames":{"ar":"سخينة","ca":"Txólent","cs":"Šoulet","de":"Tscholent","es":"Cholent","fa":"شولنت","fr":"Tcholent","he":"חמין","hu":"Sólet","hy":"Չոլնտ","id":"Cholent","it":"Cholent","ja":"チョレント","jv":"Cholent","ko":"촐런트","pl":"Czulent","pt":"Tcholent","ro":"Ciolent","ru":"Чолнт","uk":"Човлент"},"sourceLanguage":"fr"},{"title":"Seffa","name":"Seffa","country":"Morocco","region":"Algerian","url":"https://en.wikipedia.org/wiki/Seffa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Seffa_%28Maroc%29.jpg/960px-Seffa_%28Maroc%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indiana Younes","licence":"CC BY-SA 4.0","leadFile":"Seffa_(Maroc).jpg","views":7283},{"title":"Sellou","name":"Sellou","country":"Morocco","region":"Moroccan pastry","url":"https://en.wikipedia.org/wiki/Sellou","ingredients":["Flour","Nuts","Sesame"],"prepSummary":"سلو (سْلُّو) أو «السَفُّوفْ أو التَّقَاوْت» حلوى مغربية، تعد من أشهر الحلويات في المطبخ المغربي، تحضر في المناسبات الكبرى مثل شهر رمضان والأفراح والأعياد. تبدو كعجين رقيق، مكوّن أساساً من مزيج الطحين المُحمص واللوز والسمسم وسكر وزبدة. يختلف تحضيرها من منطقة لأخرى ويتم إعدادها خاصة في رمضان إذ لا يخلو أي منزل مغربي منها. يشبه السْفْوف والتْقَأوْت، لكن تحضير السفوف يختلف عن تحضير السلو. كما يختلف السلو عن الزميطة المغربية والتقنتة الوجدية. ومن أهم مميزات \"سلو\" أنه يُحفظ لمدة طويلة في ظروف عادية، دون أن يطرأ على نكهته أي تغيير أو تنقص جودته الغذائية، مما يشجع العائلات المغربية على إعداد كميات كبي","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Sfouf.jpg/960px-Sfouf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DocteurCosmos","licence":"CC BY-SA 3.0","leadFile":"Sfouf.jpg","views":7557,"langs":["ar"],"langNames":{"ar":"سلو"},"sourceLanguage":"ar"},{"title":"Shakshouka","name":"Shakshouka","country":"Morocco","region":"Ottoman North Africa","url":"https://en.wikipedia.org/wiki/Shakshouka","ingredients":["Tomatoes","olive oil","peppers","onion","garlic","spices"],"prepSummary":"الشكشوكة هو طبق من البيض المسلوق في صلصة الطماطم وزيت الزيتون والفلفل والبصل والثوم، وعادة ما يكون متبل بالكمون والبابريكا والفلفل الحار. وفقًا لجوان ناثان نشأت الشكشوكة في شمال إفريقيا العثمانية في منتصف القرن السادس عشر بعد أن أدخل إرنان كورتيس الطماطم إلى المنطقة كجزء من التبادل الكولومبي. يشتهر هذا الطبق في كل من السعودية واليمن وتونس والجزائر ومصر وفلسطين وشمال أفريقيا عموماً.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Shakshuka_by_Calliopejen1.jpg/960px-Shakshuka_by_Calliopejen1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Calliopejen1","licence":"CC BY-SA 3.0","leadFile":"Shakshuka_by_Calliopejen1.jpg","views":583831,"langs":["ar","bg","ca","cs","cy","da","de","es","fa","fi","fr","ga","ha","he","hi","hy","id","ig","it","ja","jv","ka","kn","ko","ms","nb","nl","pl","pt","ro","ru","sr","sv","th","tl","tr","uk","uz","zh"],"langNames":{"ar":"شكشوكة","bg":"Шакшука","ca":"Shakshuka","cs":"Šakšúka","cy":"Siacsiwca","da":"Schakschuka","de":"Schakschuka","es":"Shakshuka","fa":"شاک شوکا","fi":"Shakshouka","fr":"Chakchouka","ga":"Shakshouka","ha":"Shakshouka","he":"שקשוקה","hi":"शाकशुका","hy":"Շակշուկա","id":"Shakshouka","ig":"Shakshouka","it":"Shakshuka","ja":"シャクシューカ","jv":"Shakshouka","ka":"შაკშუკა","kn":"ಶಾಕ್‍ಶುಕಾ","ko":"샤크슈카","ms":"Shakshouka","nl":"Shakshouka","nb":"Shakshouka","pl":"Szakszuka","pt":"Shakshuka","ro":"Shakshuka","ru":"Шакшука","sr":"Шакшука","sv":"Shakshouka","th":"ชักชูกะฮ์","tl":"Shakshouka","tr":"Arap şakşukası","uk":"Шакшука","uz":"Shakshuka","zh":"沙卡蔬卡"},"sourceLanguage":"ar"},{"title":"Shebakia","name":"Shebakia","country":"Morocco","region":"Ottoman Empire","url":"https://en.wikipedia.org/wiki/Shebakia","ingredients":["Dough","honey","orange blossom water"],"prepSummary":"الشبَّاكيَّة أو القريوش أو المخرقة هي حلوى مغاربية رمضانية تُستهلك في الجزائر والمغرب، ولا يخلو منها بيت مغاربي في شهر رمضان، والشباكية تقترن بشهر رمضان، وعيد الفطر خصوصا، ولها شكل مميز، مغطاة بالعسل وحبّات السمسم أو الجلجلان. في المغرب، غالبا ما يتم تناولها مع أتاي المنعنع (أي الشاي المغاربي) أو مع الحريرة المغربية الساخنة. وتعتبر الشباكية المغربية من أقدم الحلويات المعروفة في المطبخ المغربي.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Chebakia.jpg/960px-Chebakia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indif","licence":"CC BY-SA 3.0","leadFile":"Chebakia.jpg","views":9630,"langs":["ar","ca","es","fr","ha","he","it","nl","pt","sw","uk","ur"],"langNames":{"ar":"حلوى شباكية","ca":"Xabàkia","es":"Shebaquía","fr":"Chebakia","ha":"Shebakia","he":"שבקייה","it":"Shebakia","nl":"Chebakia","pt":"Chebakia","sw":"Shebakia","uk":"Чебакія","ur":"شباکیہ"},"sourceLanguage":"ar"},{"title":"Smen","name":"Smen","country":"Morocco","region":"Arab world","url":"https://en.wikipedia.org/wiki/Smen","ingredients":["Butter"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Smen_msemmen.jpg/960px-Smen_msemmen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucyin","licence":"CC BY-SA 3.0","leadFile":"Smen_msemmen.jpg","views":12471},{"title":"Tagine","name":"Tagine","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Tagine","prepSummary":"The traditional tagine pottery is earthenware, sometimes painted or glazed, and consists of two parts: a circular base unit that is flat with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to return condensation to the bottom. Some liquid is also gradually absorbed by the unglazed ceramic interior. After most of the liquid is either evaporated or reabsorbed by the food, the hot ceramic tagine serves as a oven to bake it. The food author Paula Wolfert describes tagine cooking as a \"magical process\" which braises, steams, and bakes ingredients in one vessel.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Tajine-marocain-un-plat-varie-et-sain_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"BBouchra00","licence":"CC BY-SA 4.0","leadFile":"Tajine-marocain-un-plat-varie-et-sain_(cropped).jpg","views":126100,"langs":["ar","ca","cs","da","de","es","eu","fa","fi","fr","ha","he","id","ig","it","ja","jv","ka","ko","lv","ms","nb","nl","pl","pt","ru","sr","sv","tr","uk","ur","uz","zh"],"langNames":{"ar":"طاجين","ca":"Tagín","cs":"Tažín","da":"Tagine","de":"Tajine","es":"Tayín","eu":"Tajin","fa":"طاجین","fi":"Tajine","fr":"Tajine","ha":"Tajine","he":"טאג'ין","id":"Tajine","ig":"Tajine","it":"Tajine","ja":"タジン鍋","jv":"Tajine","ka":"ტაჯინი","ko":"타진 (음식)","lv":"Tādžins","ms":"Tajin","nl":"Tajine","nb":"Tagine","pl":"Tażin","pt":"Tagine","ru":"Таджин","sr":"Тажин","sv":"Tagine","tr":"Tajine","uk":"Таджин","ur":"طاجین","uz":"Tajin","zh":"塔吉鍋"}},{"title":"Taktouka","name":"Taktouka","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Taktouka","views":8487},{"title":"Tangia","name":"Tangia","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Tangia","prepSummary":"الطنجية أكلة مغربية تطبخ في المغرب وهي ذات انتشار واسع وهي على اسم مدينة مراكش العريقة، تنتمي لأهم أطباق المطبخ المغربي يعدها الرجال فقط.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Tanjia-959.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"VraieMarocaine","licence":"Public domain","leadFile":"Tanjia-959.jpg","views":13378,"langs":["ar","es","fr","ha","pt","ur"],"langNames":{"ar":"طنجية","es":"Tangia","fr":"Tangia","ha":"Tangia","pt":"Tangia","ur":"طنجیہ"},"sourceLanguage":"ar"},{"title":"Tehane","name":"Tehane","country":"Morocco","region":"Mizrahi Jewish","url":"https://en.wikipedia.org/wiki/Tehane","ingredients":["Spleen (Dromedary camel","cow)","kefta"],"prepSummary":"Tehane is a fresh meat product of over 20% moisture by volume. North African traditional fresh meat products have a significant chance of foodborne illness due to lack of livestock veterinary care, unsanitary butchering, and lack of oversight in small facilities. However, tehane is a fully cooked meat product, lowering chance of illness. The spleen is split and stuffed with kefta, fat - typically suet or camel hump - and egg. The stuffing is heavily spiced, including harissa, preserved lemons and olives. The spleen is sewn closed and traditionally baked in a communal oven (ferran). The finished tehane is baked to a dark color and creamy internal texture.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Moroccan_Beef_Spleen_Stuffed_with_Kefta.jpg/960px-Moroccan_Beef_Spleen_Stuffed_with_Kefta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pasquale Paolo Cardo","licence":"CC BY 2.0","leadFile":"Moroccan_Beef_Spleen_Stuffed_with_Kefta.jpg","views":464},{"title":"Tfaya","name":"Tfaya","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Tfaya","photo":"https://upload.wikimedia.org/wikipedia/commons/7/73/Couscous_Tfaya_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arastalya","licence":"CC BY-SA 4.0","leadFile":"Couscous_Tfaya_3.jpg","views":5722},{"title":"Moroccan wine","name":"Moroccan wine","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Moroccan_wine","prepSummary":"Wine production reached its peak under the French occupation with an output of more than 3 million hectoliters in the 1950s. After a major decline in the aftermath of the majority-Muslim nation's independence, interest and production of began to revive and increase again, standing at about 400,000 hectolitres in 2013. Thus, Morocco has become the second biggest producer of wine in the Arab world, after Algeria. The industry employs up to 20,000 people. Most of the wine is consumed within the country, but better wines are exported as well, primarily to France. Moroccan law does not prohibit the production of beer and alcohol, but only their sale to Muslim customers.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Moroccan_salad_and_wine.jpg/960px-Moroccan_salad_and_wine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian Muise","licence":"CC BY-SA 2.0","leadFile":"Moroccan_salad_and_wine.jpg","views":7331,"langs":["ar","de","fr","ha","it","ja","ka","nl"],"langNames":{"ar":"نبيذ مغربي","de":"Weinbau in Marokko","fr":"Viticulture au Maroc","ha":"Ruwan inabi na Maroko","it":"Viticoltura in Marocco","ja":"モロッコのワイン","ka":"მაროკოული ღვინო","nl":"Wijnbouw in Marokko"}},{"title":"Zaalouk","name":"Zaalouk","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Zaalouk","prepSummary":"Ingredients for fried zaalouk Method In a pan over medium heat, combine the tomatoes, garlic, olive oil, and spices, stirring occasionally until a thick sauce forms. Add the fried eggplant slices and stir with the other ingredients. Leave to cook for 3 minutes before adding the cilantro and parsley.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Zaalouk-01.JPG/960px-Zaalouk-01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0","leadFile":"Zaalouk-01.JPG","views":13340},{"title":"Zaazaa","name":"Zaazaa","country":"Morocco","region":"Moroccan","url":"https://en.wikipedia.org/wiki/Zaazaa","ingredients":["Avocado","milk","date (fruit)"],"prepSummary":"Moroccan milkshakes typically have a base of almonds, but zaazaa substitutes or augments this with avocado. A typical zaazaa is made by blending milk, almonds and avocado together with dried fruit such as dates and raisins, sometimes with honey. While the mixture could be simply served as is, it is typically served as a layered parfait: into a handled glass drizzled on the inside with dessert sauces (e.g. chocolate syrup, strawberry syrup or caramel sauce), sliced fruit like bananas, apples or kiwis are layered with raib (a thin Moroccan yogurt), nuts or millet, and the zaazaa mixture.","course":"Dessert, beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Sa_sa_batido.jpeg/960px-Sa_sa_batido.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 3.0","leadFile":"Sa_sa_batido.jpeg","views":942},{"title":"Gazelle ankles","name":"Gazelle ankles","country":"Morocco","region":"Maghreb","url":"https://en.wikipedia.org/wiki/Gazelle_ankles","ingredients":["almond paste"],"course":"dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/%D9%83%D8%B9%D8%A8_%D8%A7%D9%84%D8%BA%D8%B2%D8%A7%D9%84.jpg/960px-%D9%83%D8%B9%D8%A8_%D8%A7%D9%84%D8%BA%D8%B2%D8%A7%D9%84.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sambasoccer27","licence":"CC BY-SA 4.0","leadFile":"كعب_الغزال.jpg","views":13352},{"title":"Mille-feuille","name":"Mille-feuille","country":"France","region":"Moroccan pastry","url":"https://en.wikipedia.org/wiki/Mille-feuille","ingredients":["Puff pastry","custard","powdered sugar"],"prepSummary":"Un mille-feuille ou mille feuille ou millefeuille est une pâtisserie traditionnelle de la cuisine française, faite de trois couches de pâte feuilletée et deux couches de crème pâtissière, le tout recouvert d'un glaçage au fondant ou au sucre glace.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Mille-feuille_fran%C3%A7ais_1.jpg/960px-Mille-feuille_fran%C3%A7ais_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zantastik","licence":"CC BY-SA 3.0","leadFile":"Mille-feuille_français_1.jpg","views":256645,"langs":["ar","ca","de","el","es","eu","fa","fi","fr","gl","ha","he","hy","id","ig","it","ja","jv","ko","nb","nl","pt","ro","ru","sv","th","tr","vi","zh"],"langNames":{"ar":"ميل فاي","ca":"Milfulls","de":"Mille-feuille","el":"Μιλφέιγ","es":"Mille-feuille","eu":"Milorria","fa":"شیرینی ناپلئونی","fi":"Mille-feuille","fr":"Mille-feuille","gl":"Milfollas (doce)","ha":"Shafi dubu","he":"עוגת נפוליאון","hy":"Միլֆեյ","id":"Mille-feuille","ig":"Mille-feuille","it":"Millefoglie","ja":"ミルフィーユ","jv":"Mille-feuille","ko":"밀푀유","nl":"Millefeuille","nb":"Mille-feuille","pt":"Mil-folhas","ro":"Millefeuille","ru":"Мильфей","sv":"Mille-feuille","th":"มีลเฟย","tr":"Mille-feuille","vi":"Mille-feuille","zh":"法式千層酥"},"sourceLanguage":"fr"},{"title":"Harira","name":"Harira","country":"Morocco","region":"Moroccan soups","url":"https://en.wikipedia.org/wiki/Harira","ingredients":["Flour","tomatoes","lentils","chickpeas","onions","rice or vermicelli","meat (beef","lamb"],"prepSummary":"Harira's base recipe is composed of the following ingredients, and may vary depending on regions: The stock, usually of lamb, is well-seasoned with cinnamon, ginger, turmeric or another coloring agent like saffron, and fresh herbs such as cilantro and parsley. Lemon juice can also be added upon serving. The soup also tastes best after having been allowed to rest overnight.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Harira.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kattusa24","licence":"Public domain","leadFile":"Harira.png","views":47366,"langs":["ar","bn","ca","cs","de","el","es","eu","fa","fr","ha","he","hr","hy","id","ig","it","ja","jv","ko","ms","nl","pl","pt","ro","ru","tr","uk","ur","yo"],"langNames":{"ar":"حريرة (شوربة)","bn":"হারিরা","ca":"Harira","cs":"Harira","de":"Harira","el":"Χαρίρα","es":"Harira","eu":"Harira","fa":"حریرا","fr":"Harira","ha":"Abincin Harira","he":"חרירה","hr":"Harira","hy":"Հարիրա (ուտեստ)","id":"Harira","ig":"Harira","it":"Harira","ja":"ハリラ","jv":"Harira","ko":"하리라","ms":"Harira","nl":"Harira","pl":"Harira","pt":"Harira","ro":"Harira","ru":"Харира","tr":"Harira","uk":"Харіра","ur":"حریرہ","yo":"Harira"}},{"title":"Ghanaian cuisine","name":"Ghanaian cuisine","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Ghanaian_cuisine","prepSummary":"La gastronomía de Ghana poseen diversos platos tradicionales procedentes de cada una de las etnias que componen el paisaje de ese país. Generalmente la mayoría de los platos se componen de un ingrediente con almidón (arroz, fufu, banku, tuo, gigi, akplidzii, yekeyeke, etew, ato, etcétera) y una salsa o sopa saturada con abundante pescado o carne. La cocina es abundante en pescado procedente de sus costas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Waakye_2.jpg/960px-Waakye_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M_nunoo","licence":"CC BY-SA 3.0","leadFile":"Waakye_2.jpg","views":36671,"langs":["ar","cs","de","es","fr","ha","he","it","jv","ka","ko","pt","ru","uk"],"langNames":{"ar":"مطبخ غاني","cs":"Ghanská kuchyně","de":"Ghanaische Küche","es":"Gastronomía de Ghana","fr":"Cuisine ghanéenne","ha":"Kayan abinci na Ghana","he":"המטבח הגאנאי","it":"Cucina ghanese","jv":"Olahan Ghana","ka":"განის სამზარეულო","ko":"가나 요리","pt":"Culinária do Gana","ru":"Ганская кухня","uk":"Ганська кухня"},"sourceLanguage":"es"},{"title":"Aprapransa","name":"Aprapransa","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Aprapransa","ingredients":["Roasted corn flour","palm oil","vegetables","seafood"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/Aprapransa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rberchie","licence":"CC BY-SA 4.0","leadFile":"Aprapransa.jpg","views":1760},{"title":"Ayilo","name":"Ayilo","country":"Ghana","region":"Democratic Republic of the Congo","url":"https://en.wikipedia.org/wiki/Ayilo","prepSummary":"Ayilo is produced from kaolin-tye clay that is industrially or informally mined, chiefly from deposits at Anfoega in the Volta Region of Ghana. The clay is dug from deep in the ground, broken up, and the raw ore is milled or ground into a fine powder, larger particles and blocks are removed in this process. The powdered clay is mixed with water into a uniform paste, which is molded commonly into egg-shaped or sausage-shaped pieces and then baked or sun-dried to reduce its moisture content and firm up its shape; in some cases it is also smoked to add aroma.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Baked_clay_%E2%80%9Cayilo%E2%80%9D_on_display_in_Ghana.jpg/960px-Baked_clay_%E2%80%9Cayilo%E2%80%9D_on_display_in_Ghana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edithobayaa1","licence":"CC BY-SA 4.0","leadFile":"Baked_clay_“ayilo”_on_display_in_Ghana.jpg","views":4827,"originClaims":["Ghana","Nigeria"]},{"title":"Banku (dish)","name":"Banku (dish)","country":"Ghana","region":"Benin","url":"https://en.wikipedia.org/wiki/Banku_(dish)","ingredients":["Corn dough","cassava dough","salt","water"],"prepSummary":"The main ingredients for preparing banku are corn flour, cassava, salt and water. Banku and akple are made with similar ingredients. The corn and cassava dough is mixed with water and then boiled. The mixture is stirred gradually until the slurry becomes dough-like again and is then kneaded until it is smooth. Water is added around the \"dough-in-pan-island\", enough to almost cover the surface. It then needs to be covered well and allowed to boil, ensuring even cooking and steaming of the dough in the covered pan. Next, the dough is kneaded with a spatula to incorporate the water into it until it is smooth.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/BALLS_OF_BANKU.jpg/960px-BALLS_OF_BANKU.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DromoTetteh","licence":"CC BY-SA 4.0","leadFile":"BALLS_OF_BANKU.jpg","views":30128,"langs":["de","es","fr","ig","jv","ko","nl","pl","zh"],"langNames":{"de":"Banku","es":"Banku","fr":"Banku","ig":"Banku (nri)","jv":"Banku","ko":"반쿠","nl":"Banku","pl":"Banku","zh":"班庫"}},{"title":"Cooking banana","name":"Cooking banana","country":"Ghana","region":"Belizean","url":"https://en.wikipedia.org/wiki/Cooking_banana","prepSummary":"El plátano maduro es el fruto maduro de la musa balbisiana, utilizado ampliamente en gastronomía. Generalmente tiene más azúcar que almidón. El plátano maduro se consume frito, cocido, horneado o asado. Según la región o país se conoce como plátano maduro o plátano amarillo. Los plátanos maduros son un alimento básico muy importante en África occidental y central, las islas del Caribe, América Central y el norte de América del Sur. Los plátanos maduros son una fruta rica en azúcar, almidón, fibra, potasio, vitamina C y beta-caroteno, además de otras vitaminas como la B6 y minerales como el hie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Mega_racimos_de_guineos.jpg/960px-Mega_racimos_de_guineos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"J & E","licence":"CC BY 2.0","leadFile":"Mega_racimos_de_guineos.jpg","views":153840,"langs":["ar","az","bg","bn","ca","cs","de","el","es","fa","fi","fr","he","id","ig","it","ja","jv","km","kn","ko","lo","lv","ml","ms","nb","nl","pt","ro","ru","sk","sv","th","uk","vi","yo","zh"],"langNames":{"ar":"موز الجنة","az":"Bişirmə banan","bg":"Плантан","bn":"কাঁচকলা","ca":"Plàtan de cuinar","cs":"Plantain","de":"Kochbanane","el":"Μπανάνες Αντιλλών","es":"Plátano maduro","fa":"موز پختنی","fi":"Keittobanaani","fr":"Banane plantain","he":"פלאטנו","id":"Pisang olahan","ig":"Ịsi unere","it":"Platano (frutto)","ja":"プランテン","jv":"Ngolah gedhang","km":"ចេក​","kn":"ಅಡಿಗೆ ಬಾಳೆ","ko":"플랜테인","lo":"ໝາກກ້າຍ","lv":"Plantāns","ml":"നേന്ത്രൻ","ms":"Pisang olah","nl":"Bakbanaan","nb":"Kokebanan","pt":"Banana-da-terra (fruta)","ro":"Banană de gătit","ru":"Плантан","sk":"Plantain","sv":"Kokbanan","th":"กล้าย","uk":"Плантан","vi":"Chuối nấu ăn","yo":"Ọ̀gẹ̀dẹ̀ àgbagbà","zh":"大蕉"},"sourceLanguage":"es"},{"title":"Eba","name":"Eba","country":"Nigeria","region":"West Africa","url":"https://en.wikipedia.org/wiki/Eba","ingredients":["*Hot Water *Yellow or white garri"],"prepSummary":"Blended garri flour is mixed into hot water and stirred thoroughly and vigorously with a wooden spatula until it becomes a firm dough that can be rolled into a ball. It can be made with different types of garri. Depending on the type of garri flour used, Ẹ̀bà can vary in colour, from deep yellow to off white.","course":"Warm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Eba_Swallow.jpg/960px-Eba_Swallow.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ChimaBee","licence":"CC BY-SA 4.0","leadFile":"Eba_Swallow.jpg","views":21244,"langs":["bn","es","fr","ha","id","ig","ja","jv","ko","pt","sw","uk"],"langNames":{"bn":"এবা","es":"Èbà","fr":"Èba","ha":"Eba","id":"Eba","ig":"Eba","ja":"エバ (料理)","jv":"Eba","ko":"에바 (음식)","pt":"Eba","sw":"Eba","uk":"Еба"}},{"title":"Fufu","name":"Fufu","country":"Ghana","region":"Angolan","url":"https://en.wikipedia.org/wiki/Fufu","ingredients":["cocoyams"],"prepSummary":"El fufu (variantes del nombre incluyen foofoo, foufou, foutou) se trata de una preparación culinaria cuyo origen se encuentra en la cocina ghanesa (de la etnia ashanti), en la que se considera un alimento básico. El fufu se ha extendido por las cocinas de África central y occidental. El alimento es elaborado con una mezcla de tubérculos con alto contenido de almidón como suele ser el ñame y la casava (mandioca); y en Nigeria, el fufu (conocido como akpu) se elabora únicamente con yuca fermentada, lo que le da características únicas en comparación con las otras preparaciones que se encuentra en","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/Wrapped_fufu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"daSupremo","licence":"CC BY-SA 4.0","leadFile":"Wrapped_fufu.jpg","views":267548,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","ha","he","id","ig","it","ja","jv","ko","lt","ml","ms","nl","pl","pt","ru","sv","sw","th","uk","vi","yo","zh"],"langNames":{"ar":"فوفو","ca":"Fufu","cs":"Fufu","de":"Fufu (Speise)","es":"Fufu","eu":"Fufu","fa":"فوفو","fi":"Fufu","fr":"Foufou","ha":"Fufu","he":"פופו (מאכל)","id":"Fufu","ig":"Ụtara","it":"Fufu (gastronomia)","ja":"フフ","jv":"Fufu","ko":"푸푸","lt":"Fufu","ml":"ഫുഫു","ms":"Fufu","nl":"Fufu","pl":"Fufu","pt":"Fufu","ru":"Фуфу","sv":"Fufu","sw":"Fufu (Chakula)","th":"ฟูฟู","uk":"Фуфу","vi":"Fufu","yo":"Fufu","zh":"富富"},"sourceLanguage":"es"},{"title":"Fufu machine","name":"Fufu machine","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Fufu_machine","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/Fufu_Machine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Flixtey","licence":"CC BY-SA 3.0","leadFile":"Fufu_Machine.jpg","views":1962,"langs":["ig"],"langNames":{"ig":"Ngwá ọrụ Fufu"}},{"title":"Funge","name":"Funge","country":"Ghana","region":"Angola","url":"https://en.wikipedia.org/wiki/Funge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Moamba_traditional_dish_in_Luanda.JPG/960px-Moamba_traditional_dish_in_Luanda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rui Gabriel Correia","licence":"CC BY-SA 3.0","leadFile":"Moamba_traditional_dish_in_Luanda.JPG","views":15235},{"title":"Funkaso","name":"Funkaso","country":"Nigeria","region":"Northern Region","url":"https://en.wikipedia.org/wiki/Funkaso","ingredients":["flour","yeast","onion","scotch bonnet peppers","salt"],"course":"Side dish or snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Pinkaso_1.png/960px-Pinkaso_1.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Isaac Gyamfi Assumeng","licence":"CC BY-SA 4.0","leadFile":"Pinkaso_1.png","views":1633,"langs":["fr","ha","ig","yo"],"langNames":{"fr":"Funkaso","ha":"Fankasau","ig":"Funkaso","yo":"Funkaso"}},{"title":"Fura (food)","name":"Fura (food)","country":"Nigeria","region":"West Africa","url":"https://en.wikipedia.org/wiki/Fura_(food)","ingredients":["Millet"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Fura_da_nono.jpg/960px-Fura_da_nono.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Umaruyusuf","licence":"CC BY-SA 4.0","leadFile":"Fura_da_nono.jpg","views":5061},{"title":"Garri","name":"Garri","country":"Nigeria","region":"Cameroonian","url":"https://en.wikipedia.org/wiki/Garri","prepSummary":"To be made into garri flour, cassava tubers are uprooted, peeled, washed, and grated or crushed to produce a mash. The mash, sometimes mixed with palm oil, is placed in a porous sack, which is then put under an adjustable press machine or iron presser for 1–24 hours to be extracted of excess water. Once dried, it is sieved and fried in a large stainless steel frying pot or in a large aluminum frying tray, with or without palm oil. The resulting dry, granular garri can be stored for long periods. It may also be pounded or ground to make a fine flour.","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ab/Garri_flour.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bukky658","licence":"CC BY-SA 4.0","leadFile":"Garri_flour.jpg","views":48783,"langs":["de","es","fr","ha","ig","it","ja","jv","ko","pl","uk","yo","zh"],"langNames":{"de":"Gari (Afrikanische Küche)","es":"Garri","fr":"Gari (farine)","ha":"Gari","ig":"Gari","it":"Garri","ja":"ガリ (キャッサバ)","jv":"Garri","ko":"가리 (서아프리카 음식)","pl":"Garri","uk":"Гаррі (їжа)","yo":"Gaàrí","zh":"加里 (木薯粉)"}},{"title":"Hayoyo","name":"Hayoyo","country":"Ghana","url":"https://en.wikipedia.org/wiki/Hayoyo","prepSummary":"Water spinach is cultivated in a variety of systems. In Hong Kong, two methods are traditionally used: the dryland method and the wetland method. In the dryland method, water spinach is grown on raised beds which are separated by irrigation ditches. The seeds can be sown directly onto the beds. Alternatively, a nursery may be used and the seedlings are transplanted when they reach a sufficient size. In either case, the distance between the plants should be about by the time they are tall. Regular irrigation is crucial in the dryland system and so is sufficient fertilization. Water spinach cultivated with the dryland method is ready for harvest 50 to 60 days after sowing.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/N_Ipoa_D1600.JPG/960px-N_Ipoa_D1600.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Guinther","licence":"CC BY-SA 3.0","leadFile":"N_Ipoa_D1600.JPG","views":57,"langs":["ar","as","az","bn","ca","cs","de","es","fa","fi","fr","gl","hi","id","it","ja","jv","km","ko","lv","mg","ml","ms","my","nb","nl","or","pl","ru","sv","ta","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"إيبومويا أكواتيكا","as":"কলমৌ","az":"Su ipomeyası","bn":"কলমি শাক","ca":"Ipomoea aquatica","cs":"Povijnice vodní","de":"Wasserspinat","es":"Ipomoea aquatica","fa":"اسفناج آبی","fi":"Pinaattielämänlanka","fr":"Ipomoea aquatica","gl":"Ipomoea aquatica","hi":"कलमी शाक","id":"Kangkung","it":"Ipomoea aquatica","ja":"ヨウサイ","jv":"Kangkung","km":"ត្រកួន","ko":"공심채","lv":"Ūdens ipomeja","mg":"Ipomoea aquatica","ml":"വയൽച്ചീര","ms":"Kangkung","my":"ကန်စွန်း","nl":"Waterspinazie","nb":"Vannspinat","or":"କଳମଶାଗ","pl":"Wilec wodny","ru":"Ипомея водяная","sv":"Sallatsipomea","ta":"வள்ளல் (தாவரம்)","th":"ผักบุ้ง","tl":"Kangkong","tr":"Ipomoea aquatica","uk":"Ipomoea aquatica","vi":"Rau muống","zh":"蕹菜"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Kelewele","name":"Kelewele","country":"Ghana","region":"Oceanian","url":"https://en.wikipedia.org/wiki/Kelewele","ingredients":["Plantains","spices"],"prepSummary":"To prepare ipekere, ripe plantains are peeled and sliced into thin, uniform shapes, typically using a knife or a mandoline slicer. These are deep-fried until they turn golden brown, resulting in a crunchy and slightly sweet snack. Ipekere is seasoned with salt or sugar. They can also be flavoured with different spices, such as cayenne pepper, ginger, onion powder, or garlic powder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Vendeuses_de_bananes_plantain.jpg/960px-Vendeuses_de_bananes_plantain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romanceor","licence":"CC BY-SA 3.0","leadFile":"Vendeuses_de_bananes_plantain.jpg","views":961,"langs":["cs","fr","ha","ig","jv","ru"],"langNames":{"cs":"Smažené plantainy","fr":"Banane plantain frite","ha":"Fried plantain (Abinci)","ig":"Fried plantain","jv":"Gedhang goréng","ru":"Жареный плантан"},"sourceLanguage":"fr"},{"title":"Kenkey","name":"Kenkey","country":"Ghana","region":"West Africa","url":"https://en.wikipedia.org/wiki/Kenkey","ingredients":["Ground corn"],"prepSummary":"Le kenkey est un plat à base de maïs fermenté consommé au Ghana, au Togo et au Benin, en particulier par le peuple ga qui l'appelle komi, les Fante qui le nomment dokono, les Ewe qui le nomment kom et les Fon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Kenkey_and_ground_pepper_with_sardine.jpg/960px-Kenkey_and_ground_pepper_with_sardine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mwintirew","licence":"CC BY-SA 4.0","leadFile":"Kenkey_and_ground_pepper_with_sardine.jpg","views":22427,"langs":["de","fr","ha","ig","it","jv","sw","uk","yo"],"langNames":{"de":"Kenkey","fr":"Kenkey","ha":"Kenkey","ig":"Kenkey","it":"Kenkey","jv":"Kenkey","sw":"Barafu ya Kenkey","uk":"Кенкі","yo":"Kenkey"},"sourceLanguage":"fr"},{"title":"Kokonte","name":"Kokonte","country":"Ghana","region":"Southern","url":"https://en.wikipedia.org/wiki/Kokonte","ingredients":["Dry cassava"],"prepSummary":"The basics of cooking konkonte begins with getting the cassava from the farm or from the nearest market. Cassava is one of the most widely eaten staples across Ghana because it is relatively cheap. One can buy relatively little of the flour and have enough for a whole family.","course":"Stew, soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Kokonte_Dish.jpg/960px-Kokonte_Dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Iamrobotboy","licence":"CC BY-SA 4.0","leadFile":"Kokonte_Dish.jpg","views":4342},{"title":"Kontomire stew","name":"Kontomire stew","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Kontomire_stew","prepSummary":"The meat is first cut into small pieces and is fried in palm oil in a pan, and to the pan is added onion, pepper and chilli. Next is added the fish, dried or smoked, previously moistened and cut in chunks. The vegetables are sliced and incorporated into the cooking pan (spinach leaves or bean leaves, cabbage, kale, okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It may be served with white rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Palava_sauce_w-_cocoyam_leaf_%285612472154%29.jpg/960px-Palava_sauce_w-_cocoyam_leaf_%285612472154%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"benketaro from San Francisco","licence":"CC BY 2.0","leadFile":"Palava_sauce_w-_cocoyam_leaf_(5612472154).jpg","views":533,"langs":["es","fr","ha","ig","jv"],"langNames":{"es":"Salsa palaver","fr":"Sauce palabre","ha":"Palaver sauce","ig":"Nri a na-akpọ Palaver","jv":"Saos palaver"},"sourceLanguage":"es"},{"title":"Kpekpele","name":"Kpekpele","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Kpekpele","ingredients":["corn meal eaten with palm nut soup","kwown as ŋme wonu in the Ga language"],"course":"Food","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7a/Kpekpele_or_Kpokpoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nii Ashiloh","licence":"CC0","leadFile":"Kpekpele_or_Kpokpoi.jpg","views":1839,"langs":["ha","ig","sw","yo"],"langNames":{"ha":"Kpekpele","ig":"Kpekpele","sw":"Kpekpele","yo":"Kpekpele"}},{"title":"Palaver sauce","name":"Palaver sauce","country":"Ghana","url":"https://en.wikipedia.org/wiki/Palaver_sauce","prepSummary":"The meat is first cut into small pieces and is fried in palm oil in a pan, and to the pan is added onion, pepper and chilli. Next is added the fish, dried or smoked, previously moistened and cut in chunks. The vegetables are sliced and incorporated into the cooking pan (spinach leaves or bean leaves, cabbage, kale, okra), and finally water is poured to help in the cooking and spices for seasoning. The mixture is kept on a low fire until all the ingredients are cooked and the water has reduced. It may be served with white rice.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Palava_sauce_w-_cocoyam_leaf_%285612472154%29.jpg/960px-Palava_sauce_w-_cocoyam_leaf_%285612472154%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"benketaro from San Francisco","licence":"CC BY 2.0","leadFile":"Palava_sauce_w-_cocoyam_leaf_(5612472154).jpg","views":8783},{"title":"Peanut stew","name":"Peanut stew","country":"Senegal","region":"Senegal","url":"https://en.wikipedia.org/wiki/Peanut_stew","ingredients":["Meat (lamb","beef","or chicken)","tomatoes","onions","garlic","cabbage","leaf or root vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Mafe.malien.jpg/960px-Mafe.malien.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshiayers","licence":"CC0","leadFile":"Mafe.malien.jpg","views":33067,"langs":["ar","fr","ha","ig","ja","jv","ko","ru","th","uk","uz","zh"],"langNames":{"ar":"يخنة الفول السوداني","fr":"Sauce arachide","ha":"Peanut stew","ig":"Peanut stew","ja":"ソース・アラシッド","jv":"Godhogan kacang","ko":"땅콩 스튜","ru":"Арахисовое рагу","th":"สตูถั่วลิสง","uk":"Арахісове рагу","uz":"Yeryong‘oqli ragu","zh":"花生燉煮"}},{"title":"Plakali","name":"Plakali","country":"Ghana","region":"Western Region","url":"https://en.wikipedia.org/wiki/Plakali","ingredients":["Usually cassava"],"views":2914},{"title":"Shito","name":"Shito","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Shito","prepSummary":"Le shito est une sauce épicée très consommée au Ghana et au Togo. À base de piments, de couleur noire ou sombre, elle accompagne de nombreux mets, particulièrement le poisson et le kenkey.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Fante_Kenkey_with_Sardine_and_Shito.jpg/960px-Fante_Kenkey_with_Sardine_and_Shito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flixtey","licence":"CC BY-SA 4.0","leadFile":"Fante_Kenkey_with_Sardine_and_Shito.jpg","views":13941,"langs":["de","fr","ig","jv","ro"],"langNames":{"de":"Shito","fr":"Shito","ig":"Shito","jv":"Shito","ro":"Shito"},"sourceLanguage":"fr"},{"title":"Wasawasa","name":"Wasawasa","country":"Ghana","region":"Burkinabe","url":"https://en.wikipedia.org/wiki/Wasawasa","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/Wasawasa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mumuni Y Yunus","licence":"CC BY-SA 4.0","leadFile":"Wasawasa.jpg","views":3332},{"title":"Gari Soaking","name":"Gari Soaking","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Gari_Soaking","ingredients":["Gari","sugar","water","groundnut","milk"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Gari_soakings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rberchie","licence":"CC BY-SA 4.0","leadFile":"Gari_soakings.jpg","views":912},{"title":"Ice kenkey","name":"Ice kenkey","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Ice_kenkey","ingredients":["Kenkey","water","sugar","milk or groundnuts"],"prepSummary":"Kenkey is produced by steeping grains of maize in water for about two days, before they are then milled and kneaded into a dough. The dough is allowed to ferment for a few days, before part of the dough is cooked and then mixed with uncooked dough. Ice kenkey is produced by breaking kenkey into pieces, milling it, and then mixed with water, sugar, powdered milk, and ice.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Iced_Kenkey.jpg/960px-Iced_Kenkey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flixtey","licence":"CC BY-SA 4.0","leadFile":"Iced_Kenkey.jpg","views":1778},{"title":"Kube Cake","name":"Kube Cake","country":"Ghana","region":"Ghanaian","url":"https://en.wikipedia.org/wiki/Kube_Cake","ingredients":["Coconut","Sugar","Water","Lemon"],"prepSummary":"In preparing the candy the sugar is first heated until it becomes brown then the grated coconut, which has been dried, and then the lemon is added to flavor it. Pour it on a flat surface and start moulding it into small round crunchy candies.","course":"Hot/Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Kube_Cake_01.jpg/960px-Kube_Cake_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jwale2","licence":"CC BY-SA 4.0","leadFile":"Kube_Cake_01.jpg","views":478},{"title":"Asaana","name":"Asaana","country":"Ghana","region":"Ghanaian drinks","url":"https://en.wikipedia.org/wiki/Asaana","prepSummary":"Asaana has three main ingredients, fermented corn, sugar and water. Fermentation is achieved by crushing and soaking the corn for days in water and then boiling until the foam clears. Sugar is then boiled in water to a dark brown color.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Asaana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Xibitgh","licence":"CC BY-SA 4.0","leadFile":"Asaana.jpg","views":1832},{"title":"Brukina","name":"Brukina","country":"Ghana","region":"Ghanaian drinks","url":"https://en.wikipedia.org/wiki/Brukina","views":2595},{"title":"Zobo (drink)","name":"Zobo (drink)","country":"Ghana","region":"Ghanaian drinks","url":"https://en.wikipedia.org/wiki/Zobo_(drink)","prepSummary":"Zobo is made with dried hibiscus sepals, which are washed and then boiled in water to extract the flavour. As it boils, spices like cloves, cinnamon stick, ginger and black peppercorns are added. Some add star anise or other spices. The juice is either boiled with pineapple chunks or peels, or pineapple juice is added after boiling. Orange juice or other juices are optional. The juice is sweetened with either one or a combination of sugar, honey, blended dates or fruit flavoring powder concentrates. Slices of fruits, like oranges or limes, can be added.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ca/Chilled_Zobo_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Halima Waziri","licence":"CC BY-SA 4.0","leadFile":"Chilled_Zobo_drink.jpg","views":7819},{"title":"Braised rice","name":"Braised rice","country":"Ghana","region":"Ghanaian rice","url":"https://en.wikipedia.org/wiki/Braised_rice","ingredients":["Rice","tomatoes","onions","pepper","salt"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Angwa_moo._Aka_oil_rice.jpg/960px-Angwa_moo._Aka_oil_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyeibaa4gh","licence":"CC BY-SA 4.0","leadFile":"Angwa_moo._Aka_oil_rice.jpg","views":3929},{"title":"Jollof rice","name":"Jollof rice","country":"Senegal","region":"Saint-Louis","url":"https://en.wikipedia.org/wiki/Jollof_rice","ingredients":["Rice","tomatoes","tomato paste","onions","chili peppers","cooking oil"],"prepSummary":"Jollof rice traditionally consists of rice, cooking oil, tomato puree, onion, salt, chilies, and often some combination of other ingredients such as tomato paste, bell pepper, garlic, ginger, thyme, curry powder, bay leaves, grains of selim, and bouillon cubes or stock; recipes vary from country to country and cook to cook. Chicken, turkey, beef, lamb or fish are often cooked with or served with the dish. In some countries, other vegetables such as cabbage, green peas, or carrots are included.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Jollof_Rice_with_Stew.jpg/960px-Jollof_Rice_with_Stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noahalorwu","licence":"CC BY-SA 4.0","leadFile":"Jollof_Rice_with_Stew.jpg","views":339740,"langs":["ar","cs","da","de","es","eu","fi","fr","ha","he","hy","id","ig","it","ja","jv","ko","pt","ru","sv","uk","uz","vi","yo","zh"],"langNames":{"ar":"رز جولاف","cs":"Jollof rice","da":"Jollof-ris","de":"Benachin","es":"Arroz jollof","eu":"Jollof arroz","fi":"Jollof-riisi","fr":"Riz wolof","ha":"Shinkafa jollof","he":"אורז ג'ולוף","hy":"Ջոլոֆ","id":"Nasi jollof","ig":"Jollof rice","it":"Riso jollof","ja":"ジョロフライス","jv":"Sega jollof","ko":"졸로프 라이스","pt":"Arroz jollof","ru":"Джолоф","sv":"Jollof-ris","uk":"Джолоф","uz":"Jolof","vi":"Cơm jollof","yo":"Ìrẹsì Jọ̀lọ́ọ̀fù","zh":"加羅夫飯"},"originClaims":["Senegal","Nigeria","Ghana"],"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Kyinkyinga","name":"Kyinkyinga","country":"Ghana","region":"Ghanaian meat","url":"https://en.wikipedia.org/wiki/Kyinkyinga","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Kyinkyinga_%288640795804%29.jpg/960px-Kyinkyinga_%288640795804%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maarten van der Bent","licence":"CC BY-SA 2.0","leadFile":"Kyinkyinga_(8640795804).jpg","views":3791},{"title":"Light soup","name":"Light soup","country":"Ghana","region":"Ghanaian soups","url":"https://en.wikipedia.org/wiki/Light_soup","ingredients":["Tomatoes","tomato paste","chili peppers"],"prepSummary":"Light soup is prepared by steaming fish or meat with seasonings, onion, garlic and ginger in a saucepan. Tomato paste is then added. Chili peppers, garden eggs and tomatoes are boiled, blended and added to the saucepan. Water is added to bring the soup to its desired thickness. More onions and tomatoes are added, then blended, and the soup is left to simmer.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Light_soup_with_fufu.JPG/960px-Light_soup_with_fufu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZSM","licence":"CC BY-SA 4.0","leadFile":"Light_soup_with_fufu.JPG","views":1944},{"title":"Palm nut soup","name":"Palm nut soup","country":"Nigeria","region":"Ghanaian soups","url":"https://en.wikipedia.org/wiki/Palm_nut_soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Palm_nut_soup_close_up_02.jpg/960px-Palm_nut_soup_close_up_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nkansahrexford","licence":"CC BY-SA 4.0","leadFile":"Palm_nut_soup_close_up_02.jpg","views":12836},{"title":"Peppersoup","name":"Peppersoup","country":"Ghana","region":"Ghanaian soups","url":"https://en.wikipedia.org/wiki/Peppersoup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Assorted_meat_pepper_soup_at_Lagos_Island.jpg/960px-Assorted_meat_pepper_soup_at_Lagos_Island.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bob walker","licence":"CC BY-SA 2.0","leadFile":"Assorted_meat_pepper_soup_at_Lagos_Island.jpg","views":13462},{"title":"Suya","name":"Suya","country":"Nigeria","region":"Northern Nigeria","url":"https://en.wikipedia.org/wiki/Suya","ingredients":["Meat","chicken","shrimp"],"prepSummary":"Suya ko Tsire nama ne mai yaji wanda sanannen abinci ne a yammacin Afirka. Ana kuma ci a Sudan, ana kiranta da \"Agashe\". Ana yin Suya ne da naman sa, rago, ko kaza. Hakanan ana amfani da kayan ciki kamar koda, hanta da zuciya. Yankakken naman ana daka shi da kayan kamshi daban-daban wadanda suka hada da gyadar Qamshi, gishiri, magi, mai da sauran kayan kamshi. sannan a barbecue, ana hadawa Suya da karin taimako na busasshen barkono da aka hada da kayan kamshi da yankakken albasa. Ana amfani da hanyoyin shirya naman halal ne, musamman a yankunan arewacin Najeriya, Busashen Suya ana kiransa Kili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/SuyavarietiesTX.JPG/960px-SuyavarietiesTX.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhisperToMe","licence":"CC0","leadFile":"SuyavarietiesTX.JPG","views":39824,"langs":["ar","bn","fr","ha","ig","jv","ko","pt","ru","yo","zh"],"langNames":{"ar":"سيريه","bn":"সুয়া","fr":"Suya (cuisine)","ha":"Suya","ig":"Suya","jv":"Suya","ko":"수야","pt":"Suya","ru":"Суйя (блюдо)","yo":"Suya","zh":"苏亚"},"sourceLanguage":"ha"},{"title":"Omo tuo","name":"Omo tuo","country":"Ghana","region":"Ghanaian rice","url":"https://en.wikipedia.org/wiki/Omo_tuo","ingredients":["Rice","salt","water"],"prepSummary":"Омо туо (; «рисові кульки») — це основна їжа Гани, яка готується з рису. Здебільшого використовується «битий рис» або довгозернистий рис, розбитий на менші шматочки. Зазвичай рис варять з більшою кількістю води, ніж зазвичай, щоб зробити його м’якшим. Потім його збивають, щоб воно стало гладким, після чого з нього формують великі кульки. У Гані його зазвичай подають до супу з арахісу або пальмового горіха. У Нігерії він може супроводжувати міян кука (суп із сушеної бамії).","course":"Pepper, Stew, Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Omo_Tuo_at_a_Ghanaian_restaurant_in_Colorado.jpg/960px-Omo_Tuo_at_a_Ghanaian_restaurant_in_Colorado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomson200","licence":"CC0","leadFile":"Omo_Tuo_at_a_Ghanaian_restaurant_in_Colorado.jpg","views":4969,"langs":["ha","ig","ko","sw","uk"],"langNames":{"ha":"Omo tuo","ig":"Omo tuo","ko":"오모 투오","sw":"Omo tuo","uk":"Омо туо"},"sourceLanguage":"uk"},{"title":"Waakye","name":"Waakye","country":"Ghana","url":"https://en.wikipedia.org/wiki/Waakye","ingredients":["beans","rice"],"prepSummary":"Le waakye ou Doungouri da mo où Niabe dans les langues Haoussa et Zarma du Niger, ayimolou au Togo et Atassi au Bénin est un plat très populaire dans ces pays. Composé de riz et de haricots cuits. Il peut être préparé à la maison, mais est principalement vendu par les vendeurs en bordure de route. Il est préparé en faisant bouillir les haricots et le riz ensemble. Le waakye est surtout consommé au petit déjeuner ou au déjeuner. Il peut être consommé avec du kelewele, du poisson frit, des bananes plantain frites, des œufs durs ou du poulet frit. Le waakye provient des peuples Zarma et Haoussa d","course":"mostly hot","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cd/Waakye_with_vegetables%2C_fish_and_egg_with_ripe_plantains.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"daSupremo","licence":"CC BY-SA 4.0","leadFile":"Waakye_with_vegetables,_fish_and_egg_with_ripe_plantains.jpg","views":34976,"langs":["ar","fr","ha","ig","jv","ko","uk","zh"],"langNames":{"ar":"واكيه","fr":"Waakye","ha":"Waakye","ig":"Waakye","jv":"Waakye","ko":"와체","uk":"Ваачей","zh":"瓦切"},"sourceLanguage":"fr"},{"title":"Agbeli Kaklo","name":"Agbeli Kaklo","country":"Ghana","region":"Ghanaian snack foods","url":"https://en.wikipedia.org/wiki/Agbeli_Kaklo","ingredients":["Cassava","Water","Onion","Oil","Coconut","Salt."],"prepSummary":"Agbeli Kaklo is made by peeling and grating cassava, then removing extra water from it. The cassava is mixed with onions, pepper, salt, and sometimes corn flour or spices. The mixture is shaped into small balls or flat cakes and fried in hot oil until crispy and golden brown. The way Agbeli Kaklo is prepared can be different in various regions and homes. Some people add ginger, garlic, or local spices for more flavour, while others make it in a simple traditional way.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/8/89/Agbeli_Kaklo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jwale2","licence":"CC BY-SA 4.0","leadFile":"Agbeli_Kaklo.jpg","views":644,"langs":["bn","ha","ig","sw"],"langNames":{"bn":"আগবেলি কাকলো","ha":"Agbeli Kaklo","ig":"Agbeli Kaklo","sw":"Agbeli Kaklo"}},{"title":"Alkaki","name":"Alkaki","country":"Nigeria","region":"Northern Nigeria","url":"https://en.wikipedia.org/wiki/Alkaki","ingredients":["Wheat","yeast","sugar","salt","Honey","water","vegetable oil"],"prepSummary":"Alkaki Alkaki wani abun ciye-ciye ne da Hausawa ke shiryawa da alama cikin gida da Hausawa ke shiryawa. Abincin ciye-ciye ne da akeyi wa baƙi, galibi a lokuta Kamar a bukukuwan aure, ana shiryawa da yawa domin amarya ta tarbi masu ziyara da masu fatan alheri. Akwai wata shahararriyar magana a gare ta, “Alkaki da zuma sai Sarki” ma’ana Alkaki da aka shafa da zuma na sarakuna ne.","course":"Snack","views":561,"langs":["ha","ig","uz","yo"],"langNames":{"ha":"Alkaki","ig":"Alkaki","uz":"Alkaki","yo":"Alkaki"},"sourceLanguage":"ha"},{"title":"Ayigbe biscuit","name":"Ayigbe biscuit","country":"Ghana","region":"Ghanaian snack foods","url":"https://en.wikipedia.org/wiki/Ayigbe_biscuit","ingredients":["Cassava starch","coconut","sugar","salt","water"],"course":"Cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Ayigbe_Biscuit_01.jpg/960px-Ayigbe_Biscuit_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jwale2","licence":"CC BY-SA 4.0","leadFile":"Ayigbe_Biscuit_01.jpg","views":492,"langs":["ha","ig","sw"],"langNames":{"ha":"Biscuit na Ayigbe","ig":"Ayigbe biscuit","sw":"Ayigbe"}},{"title":"Koose","name":"Koose","country":"Ghana","region":"Ghanaian snack foods","url":"https://en.wikipedia.org/wiki/Koose","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Koose_1.png/960px-Koose_1.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Isaac Gyamfi Assumeng","licence":"CC BY-SA 4.0","leadFile":"Koose_1.png","views":2742,"langs":["bn","ha","ig","jv"],"langNames":{"bn":"কুস","ha":"Koose","ig":"Koose","jv":"Koose"}},{"title":"Kuli-kuli","name":"Kuli-kuli","country":"Nigeria","region":"North Central Nigeria","url":"https://en.wikipedia.org/wiki/Kuli-kuli","ingredients":["Peanuts"],"prepSummary":"To make kuli-kuli, peanuts are roasted and then ground into a paste called labu. The paste is then mixed with spices, salt, and sometimes ground pepper, and occasionally sugar. The paste is stripped of excess oil with water and made into the desired shape (round balls, cylinders, etc.). Adding potash to the oil increases the boiling point of the oil. This results in oils being extracted from the kuli-kuli so that more liquid oil is created than when the process started. While being heated and fried, the shaped peanut-paste begins to solidify and harden. It is then removed from the oil and allowed to cool down until ready to be eaten.","course":"Room temperature","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Kulikuli.jpg/960px-Kulikuli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kwameghana","licence":"CC BY-SA 4.0","leadFile":"Kulikuli.jpg","views":14345,"langs":["as","cs","fr","ha","ig","jv","uk"],"langNames":{"as":"কুলি-কুলি","cs":"Kuli-kuli","fr":"Kuli kuli","ha":"Ƙuli-ƙuli","ig":"Kuli-kuli","jv":"Kuli-kuli","uk":"Кулі-кулі"}},{"title":"Nkatie cake","name":"Nkatie cake","country":"Ghana","region":"Ghanaian snack foods","url":"https://en.wikipedia.org/wiki/Nkatie_cake","ingredients":["Peanuts","Sugar","Water"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Nkati_Cake_02.jpg/960px-Nkati_Cake_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jwale2","licence":"CC BY-SA 4.0","leadFile":"Nkati_Cake_02.jpg","views":161,"langs":["ha","ig"],"langNames":{"ha":"Nkatie","ig":"Nkatie Cake"}},{"title":"Poloo","name":"Poloo","country":"Ghana","region":"Ghanaian snack foods","url":"https://en.wikipedia.org/wiki/Poloo","ingredients":["Flour","Desiccated coconut","Water","Salt","Sugar","Vegetable Oil"],"course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/POLOO.jpg/960px-POLOO.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eesabdallah","licence":"CC BY-SA 4.0","leadFile":"POLOO.jpg","views":933,"langs":["ha","ig","jv"],"langNames":{"ha":"Poloo","ig":"Poloo","jv":"Poloo"}},{"title":"Puff-puff","name":"Puff-puff","country":"Nigeria","region":"Angolan","url":"https://en.wikipedia.org/wiki/Puff-puff","ingredients":["Flour","yeast","sugar","salt","butter","water","eggs","vegetable oil"],"prepSummary":"Puff-puff wani abun ciye-ciye ne na gargajiya da aka yi da soyayyen kullu kuma ana ci a duk faɗin Afirka, musamman a yammacin nahiyar. Sunan \"puff-puff\" ya fito ne daga Najeriya, amma wasu sunaye da nau'in irin kek sun wanzu (duba ƙasa). Puff-puffs ana yin su ne da kullu mai ɗauke da gari, yisti, sukari, man shanu, gishiri, ruwa da ƙwai (waɗanda suke da zaɓi), da kuma soyayye mai zurfi a cikin man kayan lambu zuwa launin ruwan zinari-launin ruwan ƙasa. Ana iya amfani da yin burodi foda a matsayin maye gurbin yisti, amma yisti shine mafi kyawun zaɓi. Bayan an soya, za a iya mirgina puff-puffs a","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a3/Nigerian-puff-puff-recipe_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Afrolems ; cropped by Off-shell","licence":"CC BY-SA 4.0","leadFile":"Nigerian-puff-puff-recipe_cropped.jpg","views":42802,"langs":["fr","ha","ig","jv","nl","pt","yo"],"langNames":{"fr":"Puff-puff","ha":"Puff-puff","ig":"Puff-puff","jv":"Puff-puff","nl":"Puff-puff","pt":"Micate","yo":"Pufu pufu"},"sourceLanguage":"ha"},{"title":"Zowey","name":"Zowey","country":"Ghana","url":"https://en.wikipedia.org/wiki/Zowey","ingredients":["Water","Peanut Paste","Peanut Pieces","Ginger","Salt","Sugar","Powdered Pepper"],"prepSummary":"Zowey is typically prepared by mixing the base ingredients first, either by hand or with a mixer, and then adding powdered maize flour and peanut paste. After the contents are thoroughly mixed, the paste is shaped into round balls by hand.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Zowey.jpg/960px-Zowey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jwale2","licence":"CC BY-SA 4.0","leadFile":"Zowey.jpg","views":1075,"langs":["ha","ig","sw"],"langNames":{"ha":"Zowey","ig":"Zowey","sw":"Zowey"}},{"title":"Abunuabunu","name":"Abunuabunu","country":"Ghana","region":"Ghanaian soups","url":"https://en.wikipedia.org/wiki/Abunuabunu","ingredients":["cocoyam leaves (kontomire)","tomatoes","snails","smoked fish","onions","pepper","kwansesaawa","salt"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Abunuabunu_with_fufu.jpg/960px-Abunuabunu_with_fufu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mwintirew","licence":"CC BY-SA 4.0","leadFile":"Abunuabunu_with_fufu.jpg","views":1199,"langs":["ha","ig","yo"],"langNames":{"ha":"Abunuabunu","ig":"Abunuabunu","yo":"Abunuabunu"}},{"title":"Akara","name":"Akara","country":"Nigeria","region":"Yorubaland","url":"https://en.wikipedia.org/wiki/Akara","ingredients":["Beans","deep-fried in vegetable oil or palm oil"],"course":"Street food","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bb/Beans_Ball-Akara.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AkinkuotuFunmi","licence":"CC BY-SA 4.0","leadFile":"Beans_Ball-Akara.jpg","views":35376,"langs":["ar","az","bg","cs","de","es","fa","fr","ha","hy","ig","it","ja","jv","ko","ms","nl","pl","pt","ru","sv","uk","uz","vi","yo"],"langNames":{"ar":"أكاراجي","az":"Akarej","bg":"Акараже","cs":"Acarajé","de":"Acarajé","es":"Akara","fa":"آکارا","fr":"Acarajé","ha":"Ƙosai","hy":"Ակարաժե","ig":"Akara","it":"Acarajé","ja":"アカラジェ","jv":"Akara","ko":"아카라","ms":"Akara","nl":"Acarajé","pl":"Acarajé","pt":"Acarajé","ru":"Акараже","sv":"Acarajé","uk":"Акараже","uz":"Akaraje","vi":"Acarajé","yo":"Àkàrà"},"originClaims":["Brazil","Ghana","Nigeria"]},{"title":"Gari and beans","name":"Gari and beans","country":"Ghana","url":"https://en.wikipedia.org/wiki/Gari_and_beans","prepSummary":"Garri is produced from cassava roots that are peeled, washed, grated and fermented after which the liqiud is pressed out and the resulting mash is sieved and roasted(or fried) into dry granules, sometimes with palm oil added to give it a yellow colour. It can be classified by texture (extra-fine, fine, or coarse grain) and by processing method or fermentation length. To prepare garri and beans, cooked beans - typically black-eyed peas in Ghana or brown beans in Nigeria - are combined with dry or soaked garri.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cd/Gari%2C_beans_and_ripe_plantain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Robertjamal12","licence":"CC BY-SA 4.0","leadFile":"Gari,_beans_and_ripe_plantain.jpg","views":1900,"langs":["bn","ha","ig"],"langNames":{"bn":"গারি এবং মটরশুটি","ha":"Gari da wake","ig":"Gari na agwa"}},{"title":"Koko (millet porridge)","name":"Koko (millet porridge)","country":"Ghana","url":"https://en.wikipedia.org/wiki/Koko_(millet_porridge)","prepSummary":"El koko (también ogi en yoruba ) es una papilla de mijo especiada. Es una comida callejera popular en Nigeria, Ghana y Togo y se consume habitualmente en el desayuno o a la hora de la merienda. Se elabora con diversos cereales, incluido el mijo, el maíz y el sorgo, junto algunas especias locales que le dan un sabor y color característicos. A veces se le añade azúcar, leche y cacahuetes para darle sabor. Se le llama hausa koko en las zonas donde fue introducido por hablantes de hausa. En el norte de Ghana, no se utiliza este término sino za koko en dagbanli. Otros tipos de papilla serían el kok","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Porridge_and_bean_balls.jpg/960px-Porridge_and_bean_balls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jemima2019","licence":"CC BY-SA 4.0","leadFile":"Porridge_and_bean_balls.jpg","views":5334,"langs":["es","ha","ig","jv","sw"],"langNames":{"es":"Koko (papilla de mijo)","ha":"Hausa koko","ig":"Hausa koko","jv":"Hausa koko","sw":"Hausa koko"},"sourceLanguage":"es"},{"title":"Tubaani","name":"Tubaani","country":"Ghana","url":"https://en.wikipedia.org/wiki/Tubaani","ingredients":["black-eyed peas (beans)"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Ghanaian_traditional_cuisine._Northern_Ghana.jpg/960px-Ghanaian_traditional_cuisine._Northern_Ghana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Warmglow","licence":"CC BY-SA 4.0","leadFile":"Ghanaian_traditional_cuisine._Northern_Ghana.jpg","views":1259,"langs":["ha","ig","sw"],"langNames":{"ha":"Tubaani","ig":"Tubaani","sw":"Tubaani"}},{"title":"Etor","name":"Etor","country":"Ghana","region":"Ghanaian fish","url":"https://en.wikipedia.org/wiki/Etor","ingredients":["Mashed plantain or yam","pepper","palm oil","smoked fish","onions","salt"],"course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Ghanaian_Delicacy-_Etor.jpg/960px-Ghanaian_Delicacy-_Etor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Green Coast Foods GH","licence":"CC BY-SA 3.0","leadFile":"Ghanaian_Delicacy-_Etor.jpg","views":2027,"langs":["ig"],"langNames":{"ig":"Onye na-eme ihe nkiri"}},{"title":"Koobi","name":"Koobi","country":"Ghana","region":"Ghanaian fish","url":"https://en.wikipedia.org/wiki/Koobi","prepSummary":"Koobi is processed by placing the fresh tilapia in a basin with salt in the fish chest. Use the salt to cover the fish for 3 days. After the 3 days, remove it and dry it in the sun for 5 days or until all the water is drained.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Koobi.jpeg/960px-Koobi.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:SandisterTei","licence":"CC BY-SA 3.0","leadFile":"Koobi.jpeg","views":864,"langs":["bn","ig","sw"],"langNames":{"bn":"কুবি (খাবার)","ig":"Koobi","sw":"Koobi"}},{"title":"Mpoto mpoto","name":"Mpoto mpoto","country":"Ghana","region":"Ghanaian fish","url":"https://en.wikipedia.org/wiki/Mpoto_mpoto","ingredients":["Water","yam or cocoyam","palm oil","onion","tomatoes","pepper","fish","salt"],"course":"Pepper, stew, soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Yam_pottage.jpg/960px-Yam_pottage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"secretlondon123","licence":"CC BY-SA 2.0","leadFile":"Yam_pottage.jpg","views":821,"langs":["ha","ig","jv","sw"],"langNames":{"ha":"Mpoto Mpoto","ig":"Mpoto Mpoto","jv":"Mpoto mpoto","sw":"Mpoto mpoto"}},{"title":"Red red","name":"Red red","country":"Ghana","region":"Ghanaian fish","url":"https://en.wikipedia.org/wiki/Red_red","ingredients":["black-eyed peas (beans)","tomatoes","onions","palm oil","red chili","pepper","salt"],"prepSummary":"Le red red est un plat ghanéen composé de haricots cornilles, cuits dans de l'huile de palme ou autre huile végétale, souvent accompagné de banane plantain. Le plat tire son nom de la couleur rouge qu'il prend à cause de l'huile de palme rouge (zomi). Le red red contient généralement du poisson tels que le maquereau ou les sardines en conserve, des haricots cornilles, du piment Scotch bonnet, des oignons, de l'huile de palme et des tomates. Au Ghana, on l'appelle communément « kokoo ne beans ». Bien que souvent servi avec du poisson, le red red peut aussi être végétarien ou végan. Il peut être","course":"Hot","views":7591,"langs":["fr","ha","ig","ko","ta","uk"],"langNames":{"fr":"Red red","ha":"Red red","ig":"Red red","ko":"레드 레드","ta":"கானா சிவப்பு மீன் வறுவல்","uk":"Ред ред"},"sourceLanguage":"fr"},{"title":"Kenyan cuisine","name":"Kenyan cuisine","country":"Kenya","url":"https://en.wikipedia.org/wiki/Kenyan_cuisine","prepSummary":"La cultura de Kenia se caracteriza por sus múltiples raíces, producto principalmente de la diversidad de pueblos originarios que conforman el país. A lo largo de la costa de Kenia, predomina el pueblo Suajili. En el norte, existen varias comunidades de pastoreo, mientras que en las regiones del centro y oeste del país, se asientan otra gama de grupos y pueblos diferentes. Todo esto resulta en la ausencia de una cultura única y claramente identificable. Existen alrededor de 42 grupos étnicos en Kenia, cada uno con una serie de diferentes patrones culturales, pero la mayoría de ellos con práctic","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/ACK_Mombasa_Memorial_Cathedral%2C_2025_%2801%29.jpg/960px-ACK_Mombasa_Memorial_Cathedral%2C_2025_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0","leadFile":"ACK_Mombasa_Memorial_Cathedral,_2025_(01).jpg","views":2729,"langs":["ca","es","fr","pt","uk"],"langNames":{"ca":"Cultura de Kenya","es":"Cultura de Kenia","fr":"Culture du Kenya","pt":"Cultura do Quénia","uk":"Культура Кенії"},"sourceLanguage":"es"},{"title":"Beer in Kenya","name":"Beer in Kenya","country":"Kenya","url":"https://en.wikipedia.org/wiki/Beer_in_Kenya","prepSummary":"Charles na George Hurst walianzisha kampuni ya Kenya Breweries Limited mwaka wa 1922 wakizalisha Tusker Lager. Jina la Tusker lilikuja kwa kumbukumbu ya George ambaye alikanyagwa hadi kufa na tembo dume katili mwaka wa 1923. White Cap Lager ni bia iliyofifia na inaonyesha kilele cha Mlima Kenya kilicho na theluji. Inajulikana kuwa kipenzi cha rais wa zamani Mwai Kibaki. White Cap na Tusker Lager zote ni bidhaa za East African Breweries Limited zinazotengenezwa Ruaraka kutoka kwa shayiri inayopatikana nchini. Keroche Breweries iliyoanzishwa mwaka wa 1997 na yenye makao yake mjini Naivasha inaza","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Tusker_Beer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Voice of Hassocks","licence":"Public domain","leadFile":"Tusker_Beer.jpg","views":2739,"langs":["sw"],"langNames":{"sw":"Bia nchini Kenya"},"sourceLanguage":"sw"},{"title":"Bobotie","name":"Bobotie","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Bobotie","ingredients":["Minced meat"],"prepSummary":"Bobotie appears to be a variant of patinam ex lacte, a dish documented by the ancient Roman writer Apicius consisting of layers of cooked meat, pine nuts, and seasoned with pepper, celery seeds and asafoetida. These were cooked until the flavours had blended, when a top layer of egg and milk was added. When the latter had set, the dish was ready to be served. C. Louis Leipoldt, a South African writer and gourmet, wrote that the recipe was known in Europe in the seventeenth century. The origin of the word bobotie is contentious. The Afrikaans etymological dictionary claims that the probable origin is the Malayan word boemboe, meaning curry spices.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Bobotie%2C_South_African_dish.jpg/960px-Bobotie%2C_South_African_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Olga Ernst","licence":"CC BY-SA 4.0","leadFile":"Bobotie,_South_African_dish.jpg","views":58073,"langs":["af","ar","az","de","es","fa","fr","ha","id","ig","it","jv","ko","ms","nl","pt","ru","sw","uk","yo"],"langNames":{"af":"Bobotie","ar":"بوبوتي","az":"Boboti","de":"Bobotie","es":"Bobotie","fa":"بوبوتی","fr":"Bobotie","ha":"Bobotie","id":"Bobotie","ig":"Bobotie","it":"Bobotie","jv":"Bobotie","ko":"보보티","ms":"Bobotie","nl":"Bobotie","pt":"Bobotie","ru":"Боботи","sw":"Bobotie","uk":"Боботі","yo":"Bobotie"}},{"title":"Changaa","name":"Changaa","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Changaa","prepSummary":"Its production and distribution in urban slums has to some extent continued to be controlled in many cases by criminal gangs ran cartels for illicit brewers. However, in the rest of the country production is still under traditional brewers.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Changaa.jpg/960px-Changaa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LittleT889","licence":"CC BY-SA 4.0","leadFile":"Changaa.jpg","views":9637,"langs":["ar","de","hy","id","ig","pt","ru","tr"],"langNames":{"ar":"الشانغا","de":"Changaa","hy":"Չանգաա","id":"Changaa","ig":"Changaa","pt":"Changaa","ru":"Чангаа","tr":"Changaa"}},{"title":"Githeri","name":"Githeri","country":"Kenya","region":"Any region","url":"https://en.wikipedia.org/wiki/Githeri","ingredients":["Maize","red beans","black beans","maize","lima beans","butter","salt"],"course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Githeri_Meal.jpg/960px-Githeri_Meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"safaritravelplus","licence":"CC0","leadFile":"Githeri_Meal.jpg","views":10190,"langs":["ha","ig","jv","sw"],"langNames":{"ha":"Githeri","ig":"Githeri","jv":"Githeri","sw":"Kande"}},{"title":"Kachumbari","name":"Kachumbari","country":"Kenya","region":"African Great Lakes","url":"https://en.wikipedia.org/wiki/Kachumbari","ingredients":["Tomato","onion"],"prepSummary":"Le kachumbari est une salade épicée, à base de tomates et d'oignons finement coupés, consommée en Afrique de l'Est, notamment au Kenya, en Tanzanie, Malawi, en RDC, au Rwanda, mais également dans une région française d'outre-mer : Mayotte. À Mayotte kachumbari devient kachoumbre. Kachumbari est un terme swahili. En Inde, on trouve des préparations semblables sous le nom de kachumber.","course":"Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Kachumbari.jpg/960px-Kachumbari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes","licence":"CC BY-SA 2.0","leadFile":"Kachumbari.jpg","views":13678,"langs":["ar","az","ca","fr","ha","he","ig","it","jv","ml"],"langNames":{"ar":"كاتشومباري","az":"Kaçumbari","ca":"Kachumbari","fr":"Kachumbari","ha":"Kachumbari","he":"קצ'ומבארי","ig":"Kachumbari","it":"Kachumbari","jv":"Kachumbari","ml":"കച്ചുമ്പറി"},"sourceLanguage":"fr"},{"title":"Kenya Ceramic Jiko","name":"Kenya Ceramic Jiko","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Kenya_Ceramic_Jiko","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Jua_Kali_fabricator.jpg/960px-Jua_Kali_fabricator.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Harold Odhiambo Otieno","licence":"CC BY-SA 4.0","leadFile":"Jua_Kali_fabricator.jpg","views":1486,"langs":["ig","sw"],"langNames":{"ig":"Kenya Ceramic Jiko","sw":"Jiko la Kauri la Kenya"}},{"title":"Kisra","name":"Kisra","country":"Kenya","region":"Sudan","url":"https://en.wikipedia.org/wiki/Kisra","ingredients":["Sorghum flour"],"prepSummary":"The making of kisra is strongly gendered and typically done only by women. A recipe for kisra is included in Omer Al Tijani's 2025 cookbook \"The Sudanese Kitchen.\"","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Kisra_maker.jpeg/960px-Kisra_maker.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohamed Elfatih Hamadien","licence":"CC BY-SA 4.0","leadFile":"Kisra_maker.jpeg","views":8062,"langs":["ar","bn","ca","cs","de","es","fr","ha","ig","it","ko","uk"],"langNames":{"ar":"كسرة (خبز)","bn":"কিসরা","ca":"Kisra","cs":"Kisra (pokrm)","de":"Kisra (Fladenbrot)","es":"Kisra","fr":"Kisra","ha":"Kisra","ig":"Kisra","it":"Kisra","ko":"키스라","uk":"Кісра"}},{"title":"Mukimo","name":"Mukimo","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Mukimo","ingredients":["Mashed potatoes"],"prepSummary":"Mukimo is made by boiling potatoes with green vegetables like pumpkin leaves, spinach, or peas. Maize and beans are also sometimes added. After cooking, all the ingredients are mashed together until smooth. Fried onions and spices can be added for better taste. Mukimo is usually served hot with beef stew, chicken, or nyama choma. The way Mukimo is prepared is different in many parts of Kenya and from one home to another.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Mukimo_%26_Beef_Stew.jpg/960px-Mukimo_%26_Beef_Stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anitah Pezz","licence":"CC BY-SA 4.0","leadFile":"Mukimo_&_Beef_Stew.jpg","views":5352,"langs":["ha","ig","sw"],"langNames":{"ha":"Mukimo","ig":"Mukimo","sw":"Mukimo"}},{"title":"Mursik","name":"Mursik","country":"Kenya","region":"Rift Valley","url":"https://en.wikipedia.org/wiki/Mursik","ingredients":["Milk"],"prepSummary":"Mursik is prepared primarily from cows' milk (but also less commonly goat's milk, or rarely sheep's milk) fermented in specially made seasoned milk gourds that are pre-treated with the smoke and charcoal of certain species of trees prior to each use. Fresh/raw milk (or, more commonly in modern times, milk that has been first boiled then cooled to ambient temperature) is poured into the specially prepared gourd. The gourd is then capped and placed in a cool dry place to undergo spontaneous fermentation for at least three to five days, through the action of lactic acid bacteria, yeast and mould species.","course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Kipsigis_Gourd.jpg/960px-Kipsigis_Gourd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stephenwanjau","licence":"CC BY-SA 3.0","leadFile":"Kipsigis_Gourd.jpg","views":6758,"langs":["ha","ig","jv"],"langNames":{"ha":"Mursik","ig":"Mursik","jv":"Mursik"}},{"title":"Mutura","name":"Mutura","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Mutura","ingredients":["Minced meat"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Mutura.jpg/960px-Mutura.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leemwangi29","licence":"CC BY-SA 4.0","leadFile":"Mutura.jpg","views":2233,"langs":["ha","ko"],"langNames":{"ha":"Mutura","ko":"무투라"}},{"title":"Nsenene","name":"Nsenene","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Nsenene","prepSummary":"Senene (jina la kisayansi: Ruspolia differens ; jina la Kiganda: Nsenene; jina lililokosewa: \"panzi wenye pembe ndefu\") ni mdudu wa familia Tettigoniidae katika oda Orthoptera. Wapo tele magharibi mwa Kenya na Tanzania, kusini mwa Uganda na kaskazini mwa Rwanda lakini anapatikana pia Afrika Kusini, Malawi, Cote d'Ivoire, Jamhuri ya Kidemokrasia ya Kongo, Ghana, Burundi, Kamerun, Zimbabwe, Zambia, Madagaska pamoja na Mauritius. Baada ya majira ya mvua wapevu hukongomana katika makundi ya maelfu ya wadudu. Spishi aina hii kwa muda mrefu imekuwa ikijulikana kama moja ya totems nyingi za Ufalme wa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Ruspolia_nitidula_male_%283788698376%29.jpg/960px-Ruspolia_nitidula_male_%283788698376%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gilles San Martin from Namur, Belgium","licence":"CC BY-SA 2.0","leadFile":"Ruspolia_nitidula_male_(3788698376).jpg","views":4434,"langs":["ha","ig","nl","sv","sw"],"langNames":{"ha":"Nsenene","ig":"Nsenene","nl":"Ruspolia differens","sv":"Ruspolia differens","sw":"Senene"},"sourceLanguage":"sw","notFood":"a taxon"},{"title":"Nyama choma","name":"Nyama choma","country":"Kenya","region":"Tanzania","url":"https://en.wikipedia.org/wiki/Nyama_choma","ingredients":["Various cuts of meat"],"prepSummary":"Nyama choma traditions are very different from that of a barbecue, even if the method of food preparation is much similar. In Kenya, goat meat is preferred, but beef is also used. Wood and charcoal is seen as the best method to cook the meat as compared to gas grills.","course":"Main course, social dining","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Goat_meat_being_roasted.jpg/960px-Goat_meat_being_roasted.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samuel Kiongo","licence":"CC BY-SA 4.0","leadFile":"Goat_meat_being_roasted.jpg","views":10586,"langs":["es","eu","fr","ha","ig","ko"],"langNames":{"es":"Nyama choma","eu":"Nyama choma","fr":"Nyama choma","ha":"Nyama choma","ig":"Nyama choma","ko":"냐마 초마"}},{"title":"River reed salt","name":"River reed salt","country":"Kenya","region":"Nabuyole","url":"https://en.wikipedia.org/wiki/River_reed_salt","ingredients":["Muchua reed"],"prepSummary":"Chumvi ya mwanzi wa mtoni, ni aina ya chumvi inayozalishwa nchini Kenya kwa kutumia mianzi maalumu ya mtoni inayojulikana kama muchua, ambayo hukua kandokando ya Mto Nzoia. Inaaminika kuwa utamaduni wa kutengeneza chumvi hii ulianza katika karne ya 17 wakati jamii ya Wabukusu ilipohamia kutoka eneo la Mto Kongo. Kijadi, chumvi hii huzalishwa pekee katika kijiji cha Nabuyole, kilichopo katika Jimbo la Webuye, Kaunti ya Bungoma. Mchakato wa uzalishaji wake unahusisha kukusanya na kukausha mianzi ya muchua, kisha kuichoma hadi kuwa majivu. Majivu hayo huwekwa kwenye chombo chenye sehemu ya kupiti","views":1412,"langs":["bn","ha","sw"],"langNames":{"bn":"কেনিয়ার খাগড়াজাতীয় উদ্ভিদের লবণ","ha":"Gishiri na kogi","sw":"Chumvi ya mwanzi wa mtoni"},"sourceLanguage":"sw"},{"title":"Sabaayad","name":"Sabaayad","country":"Kenya","region":"Horn of Africa","url":"https://en.wikipedia.org/wiki/Sabaayad","ingredients":["Flour","water","salt"],"prepSummary":"thumb Sabayad: (pia inajulikana kama Kimis) ni aina ya mkate mwororo, ulio bapa na wa mraba, wenye tabaka laini, unaoliwa kwa wingi katika nchi za Somalia, Kenya, Ethiopia na Jibuti. Ni chakula maarufu sana katika mapishi ya Kisomali kinacholiwa zaidi wakati wa kifungua kinywa au chakula cha jioni. Mkate huo hutengenezwa kwa kutengeneza mchanganyiko wa unga wa ngano, maji na chumvi, kisha husukumwa na kukatwa katika umbo la mraba kabla ya kuchomwa kidogo kwenye kikaango","course":"Breakfast or dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Djiboutian_rice_%28bariis%29_and_fish_%28kalluun%29%2C_Liver_%28beerka%29_with_vegetable_also_%28Sabaayad%29_pancakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Skilla1st","licence":"CC BY-SA 4.0","leadFile":"Djiboutian_rice_(bariis)_and_fish_(kalluun),_Liver_(beerka)_with_vegetable_also_(Sabaayad)_pancakes.jpg","views":5440,"langs":["ar","ha","ig","so","sw"],"langNames":{"ar":"سباياد","ha":"Sabaayad","ig":"Sabaayad","so":"Sabaayad","sw":"Sabaayad"},"sourceLanguage":"sw"},{"title":"Sukuma wiki","name":"Sukuma wiki","country":"Kenya","region":"Kenyan","url":"https://en.wikipedia.org/wiki/Sukuma_wiki","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Ugali_%26_Sukuma_Wiki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paresh Jai from Nairobi, Kenya","licence":"CC BY 2.0","leadFile":"Ugali_&_Sukuma_Wiki.jpg","views":20069,"langs":["az","el","ig","tr"],"langNames":{"az":"Sukuma viki","el":"Σουκούμα γουίκι","ig":"Sukuma wiki","tr":"Sukuma wiki"}},{"title":"Ugali","name":"Ugali","country":"Kenya","region":"Burundian","url":"https://en.wikipedia.org/wiki/Ugali","ingredients":["Maize meal (also known as mielie meal","or ground white maize)"],"prepSummary":"Ugali pia Sima ni chakula kinacholiwa na jamii za kiafrika. Chakula hiki chenye virutubisho vya wanga hutokana na unga wa nafaka (kama mahindi, mtama, uwele) au muhogo. Ugali hutayarishwa kwa njia ifuatayo: kwanza unachemsha maji kwenye sufuria baada ya kuchemka unachanganya unga kidogo na maji ya baridi pembeni, kisha tia mchanganyiko huo kwenye maji ya moto yaliyo jikoni huku ukikoroga. Utatokea mchanganyiko wa unga na maji ambao unaitwa uji, acha uji huo uchemke kwa muda kisha tia unga kiasi kulingana na uji wako huku ukisonga kwa kutumia mwiko. Endelea kusonga mpaka mchanganyiko ushikamane","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Ugali_%26_Sukuma_Wiki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paresh Jai from Nairobi, Kenya","licence":"CC BY 2.0","leadFile":"Ugali_&_Sukuma_Wiki.jpg","views":129370,"langs":["ca","cs","da","de","es","fa","fr","ha","hy","id","ig","it","ja","jv","ko","lt","ml","nb","ru","sv","sw","tr","uk","vi","yo","zh","zu"],"langNames":{"ca":"Nsima","cs":"Ugali","da":"Ugali","de":"Ugali","es":"Ugali","fa":"اوگالی","fr":"Ugali","ha":"Ugali","hy":"Ուգալի","id":"Ugali","ig":"Ugali","it":"Ugali","ja":"ウガリ","jv":"Ugali","ko":"우갈리","lt":"Ugalis","ml":"ഉഗാലി","nb":"Ugali","ru":"Угали","sv":"Ugali","sw":"Ugali","tr":"Ugali","uk":"Угалі","vi":"Ugali","yo":"Ugali","zh":"乌加利","zu":"U-Ugali"},"sourceLanguage":"sw"},{"title":"East African Breweries","name":"East African Breweries","country":"Kenya","url":"https://en.wikipedia.org/wiki/East_African_Breweries","prepSummary":"East African Breweries ni kampuni kubwa ya Afrika Mashariki inayotengeneza pombe ambayo inamiliki 80% ya Kenya Breweries, 98.2% ya Uganda Breweries, 100% ya Central Glass -kampuni yakutengeneza glasi, 100% ya Kenya Maltings na 46% ya United Distillers and Vintners (Kenya) Limited, 100% ya Universal Distilers Uganda, 100% EABL International (inayowajibika kwa mauzo ya nje), 100% ya East African Maltings, 100% EABL Foundation na 20% ya Tanzania Breweries.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/East_African_Breweries_EABL_2022_Logo.png/960px-East_African_Breweries_EABL_2022_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elvis Otieno","licence":"CC0","leadFile":"East_African_Breweries_EABL_2022_Logo.png","views":10595,"langs":["de","fa","fi","pl","sv","sw","ur"],"langNames":{"de":"East African Breweries","fa":"آبجوسازی ایست آفریکن","fi":"East African Breweries","pl":"East African Breweries","sv":"East African Breweries","sw":"East African Breweries","ur":"ایسٹ افریکن بریوریز"},"sourceLanguage":"sw","notFood":"a business"},{"title":"Tusker (African beer)","name":"Tusker (African beer)","country":"Kenya","url":"https://en.wikipedia.org/wiki/Tusker_(African_beer)","prepSummary":"East African Breweries ni kampuni kubwa ya utengenezaji wa pombe Afrika Mashariki ambayo inamiliki asilimia 80 ya Kenya Breweries, 98.2% na Uganda Breweries, 100% ya Central Glass - utengenezaji wa glasi, 100% ya Kenya Maltings na 46% ya Umoja Distillers na Vintners (Kenya) Limited, 100% ya Universal Distilers Uganda, 100% EABL International (kuwajibika kwa kusafirisha nje), 100% ya East African Maltings, 100% EABL Foundation na 20% ya Tanzania Breweries.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/eb/Tusker.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Micky005","licence":"CC BY-SA 4.0","leadFile":"Tusker.png","views":16541,"langs":["de","ja","nb","sv","sw"],"langNames":{"de":"Tusker (Biermarke)","ja":"タスカー","nb":"Tusker","sv":"Tusker","sw":"Tusker (pombe)"},"sourceLanguage":"sw"},{"title":"Banana beer","name":"Banana beer","country":"Kenya","region":"Kenyan drinks","url":"https://en.wikipedia.org/wiki/Banana_beer","prepSummary":"Banana beer is made from ripe (but not over-ripe) East African Highland bananas (Musa acuminata Colla (AAA-EA), Mbidde clone set). To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then set on fire. Fresh banana leaves are laid on top of them, then the unripe bananas. These are then covered by more fresh banana leaves and pseudostems. After four to six days, the bananas are ripe enough. Two types of banana are used for banana beer: the harsh tasting igikashi and the milder tasting igisahira. The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Belgian_banana_beer.jpg/960px-Belgian_banana_beer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilpo's Sojourn","licence":"CC BY 2.0","leadFile":"Belgian_banana_beer.jpg","views":12932,"langs":["de","es","fa","fr","gl","hu","hy","id","ig","it","ja","ko","lt","nl","pt","ru","uk","uz","vi","zh"],"langNames":{"de":"Bananenbier","es":"Cerveza de banana","fa":"آبجوی موز","fr":"Bière de banane","gl":"Cervexa de banana","hu":"Banánsör","hy":"Բանանի գարեջուր","id":"Bir pisang","ig":"Banana beer","it":"Birra di banana","ja":"バナナ・ビール","ko":"바나나 맥주","lt":"Bananinis alus","nl":"Bananenbier","pt":"Cerveja de banana","ru":"Банановое пиво","uk":"Бананове пиво","uz":"Bananli pivo","vi":"Bia chuối","zh":"香蕉啤酒"}},{"title":"Senegalese cuisine","name":"Senegalese cuisine","country":"Senegal","region":"Senegalese","url":"https://en.wikipedia.org/wiki/Senegalese_cuisine","prepSummary":"La gastronomía de Senegal está influida por países como Francia, Portugal y por otros del norte de África. Además, muchos grupos étnicos han condicionado esta gastronomía como los Wólof. Por otro lado, el Islam, que entró en la zona en el y la gastronomía francesa (Senegal fue colonia hasta 1960) han condicionado esta gastronomía. Es afamada en los países cercanos y la emigración la ha extendido fuera de África. Su ingrediente principal es el arroz que se prepara de muchas formas. Existen otros acompañamientos con cereales (generalmente mijo). Su posición costera (Océano Atlántico) hace que el","photo":"https://upload.wikimedia.org/wikipedia/commons/0/03/Thi%C3%A9boudi%C3%A8ne_Boukhonk_with_tamarind.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"Thiéboudiène_Boukhonk_with_tamarind.jpg","views":24147,"langs":["ar","ca","cs","es","fa","fr","ha","it","ja","jv","ko","pl","pt","ru","sr","sw","tl","tr","uk"],"langNames":{"ar":"مطبخ سنغالي","ca":"Gastronomia del Senegal","cs":"Senegalská kuchyně","es":"Gastronomía de Senegal","fa":"آشپزی سنگالی","fr":"Cuisine sénégalaise","ha":"Senegalese cuisine","it":"Cucina senegalese","ja":"セネガル料理","jv":"Olahan Senegal","ko":"세네갈 요리","pl":"Kuchnia senegalska","pt":"Culinária de Senegal","ru":"Сенегальская кухня","sr":"Сенегалска кухиња","sw":"Mapishi ya Senegal","tl":"Lutuing Senegales","tr":"Senegal mutfağı","uk":"Сенегальська кухня"},"sourceLanguage":"es"},{"title":"Bottarga","name":"Bottarga","country":"Italy","region":"Byzantine","url":"https://en.wikipedia.org/wiki/Bottarga","ingredients":["Fish roe"],"prepSummary":"Bottarga is made chiefly from the roe pouch of grey mullet. Sometimes it is prepared from Atlantic bluefin tuna or yellowfin tuna. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Bottarga_from_Preveza_Greece.jpg/960px-Bottarga_from_Preveza_Greece.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Φωτογραφία: Χαράλαμπος Γκούβας (Harry Gouvas) el:User:Harrygouvas","licence":"CC BY-SA 3.0","leadFile":"Bottarga_from_Preveza_Greece.jpg","views":98097,"langs":["ar","ca","cs","de","el","es","eu","fr","ha","he","id","it","ja","jv","ko","nl","pt","ro","ru","sr","tr","uk","zh"],"langNames":{"ar":"بوتارجا","ca":"Botàriga","cs":"Bottarga","de":"Bottarga","el":"Αβγοτάραχο","es":"Botarga (alimento)","eu":"Bottarga","fr":"Poutargue","ha":"Bottarga","he":"בוטרגה","id":"Bottarga","it":"Bottarga","ja":"ボッタルガ","jv":"Bottarga","ko":"보타르가","nl":"Bottarga","pt":"Butarga","ro":"Butargă","ru":"Боттарга","sr":"Ботарга","tr":"Bottarga","uk":"Ботарга","zh":"波塔加"}},{"title":"Café Touba","name":"Café Touba","country":"Senegal","region":"Senegalese","url":"https://en.wikipedia.org/wiki/Caf%C3%A9_Touba","prepSummary":"Le café Touba est une boisson composée de café aromatisé au poivre de Guinée ou piment noir – jar (prononcez diar) en wolof –, une épice tirée du fruit séché du Xylopia aethiopica, un arbre des pays du golfe de Guinée. Le piment noir, importé au Sénégal de la Côte d'Ivoire ou du Gabon, est moulu et mélangé au café, et la boisson est préparée selon la méthode classique du café filtre.","photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Caf%C3%A9_Touba._Pouring.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"EquipeTKN","licence":"CC BY-SA 4.0","leadFile":"Café_Touba._Pouring.jpg","views":8933,"langs":["de","fa","fr","ha","ig","it","ja","ko","ru","tr","zh"],"langNames":{"de":"Café Touba","fa":"کافه توبا","fr":"Café Touba","ha":"Café Touba","ig":"Kọfị Touba","it":"Caffè Touba","ja":"カフェトゥーバ","ko":"카페 투바","ru":"Кофе Туба","tr":"Café Touba","zh":"图巴咖啡"},"sourceLanguage":"fr"},{"title":"Caldou","name":"Caldou","country":"Senegal","region":"Mauritanian","url":"https://en.wikipedia.org/wiki/Caldou","photo":"https://upload.wikimedia.org/wikipedia/commons/7/76/Caldou%2C_a_Senegalese_culinary_specialty.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marshiayers","licence":"CC BY-SA 4.0","leadFile":"Caldou,_a_Senegalese_culinary_specialty.jpg","views":1152,"langs":["ar","eu","ha","ig"],"langNames":{"ar":"كالدو","eu":"Caldou","ha":"Caldou","ig":"Caldou"}},{"title":"Chakery","name":"Chakery","country":"Senegal","region":"Gabonese","url":"https://en.wikipedia.org/wiki/Chakery","prepSummary":"Thiakry (también deletreado como thiacry o chakery) es un plato dulce de cuscús hecho de mijo y comido en África Occidental. El término thiakry tiene mayor uso en Senegal, mientras que en Malí, Mauritania y Costa de Marfil es conocido como dégué. El trigo o gránulos de mijo están mezclados con leche, leche condensada azucarada o yogur, así como fruta seca como pasas, coco, y especias como nuez moscada. En Senegal los frutos secos sirven como adornos de este postre.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Gambia_Chakery_0001.jpg/960px-Gambia_Chakery_0001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atamari","licence":"CC BY-SA 3.0","leadFile":"Gambia_Chakery_0001.jpg","views":4928,"langs":["bn","de","es","eu","fr","ha","ig","ko","sw","zh"],"langNames":{"bn":"চাকেরি","de":"Chakery","es":"Thiakry","eu":"Chakery","fr":"Dègué","ha":"Chakery","ig":"Chakery","ko":"차크리","sw":"Thiakry","zh":"查基里"},"sourceLanguage":"es"},{"title":"Dibi (food)","name":"Dibi (food)","country":"Senegal","region":"Gambian","url":"https://en.wikipedia.org/wiki/Dibi_(food)","prepSummary":"Le dibi (du bambara dibidola) est une spécialité culinaire ouest-africaine. Il s'agit de viande — le plus souvent du mouton ou de l’agneau — grillée au feu de bois puis découpée en morceaux. Le « dibi haoussa » est en outre assaisonné d'un mélange d'épices. Le dibi est généralement vendu dans des établissements spécialisés appelés dibiteries, petites échoppes ou restaurants populaires où la viande est grillée à la commande et servie avec des oignons, de la moutarde, du piment ou du pain. Les tenanciers de ces établissements sont parfois appelés « dibiteurs » ou « dibitiers ».","photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Dibi_accompagn%C3%A9_de_salades_et_frites.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kalsoum17","licence":"CC BY-SA 4.0","leadFile":"Dibi_accompagné_de_salades_et_frites.jpg","views":4389,"langs":["bn","fr","ha","ig","ko"],"langNames":{"bn":"ডিবি (খাবার)","fr":"Dibi","ha":"Dibi (abinci)","ig":"Dibi (nri)","ko":"디비 (음식)"},"sourceLanguage":"fr"},{"title":"Domoda","name":"Domoda","country":"Senegal","region":"The Gambia","url":"https://en.wikipedia.org/wiki/Domoda","prepSummary":"Le domoda (du mandinka domodaa, de même sens) est un ragoût d'Afrique de l'Ouest, consommé au Sénégal et en Gambie, où il est considéré comme le plat national. Il s'agit d'une préparation de type.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Domoda_Senegal.jpg/960px-Domoda_Senegal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshiayers","licence":"CC BY-SA 4.0","leadFile":"Domoda_Senegal.jpg","views":10092,"langs":["ar","de","eu","fr"],"langNames":{"ar":"دومودا","de":"Domoda","eu":"Domoda","fr":"Domoda"},"sourceLanguage":"fr"},{"title":"Footi","name":"Footi","country":"Senegal","region":"Guinean","url":"https://en.wikipedia.org/wiki/Footi","views":368},{"title":"Lakh (food)","name":"Lakh (food)","country":"Senegal","region":"South Sudanese","url":"https://en.wikipedia.org/wiki/Lakh_(food)","prepSummary":"To produce the rolled flour (arraw), the flour is sieved and then water dribbled into the flour. The wet clumps are then worked into smaller balls, slowly creating semi-uniform granules. The rolled flour is then boiled, creating a thin, starchy porridge with small rolled flour morsels.","views":81,"langs":["fr"],"langNames":{"fr":"Lakh (gastronomie)"},"sourceLanguage":"fr"},{"title":"Riz gras","name":"Riz gras","country":"Senegal","region":"Burkina Faso","url":"https://en.wikipedia.org/wiki/Riz_gras","ingredients":["Rice","meat","vegetables"],"prepSummary":"Riz gras es un plato a base de carne y arroz en la gastronomía burkinesa, la cocina de Burkina Faso. También se prepara en otros países africanos, como Senegal y Guinea. Se originó en el plato tiebou djen, un plato de arroz en la cocina senegalesa que se prepara con cantidades significativas de pescado y carne. El riz gras a menudo se sirve en fiestas en áreas urbanas de Burkina Faso. Se prepara con cantidades significativas de carne y verduras, y generalmente se sirve sobre arroz. Los ingredientes adicionales utilizados incluyen tomates, berenjenas, pimientos, zanahorias, repollo, cebolla, aj","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Plat_de_riz_au_gras_plus_viande.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mandanye","licence":"CC BY-SA 4.0","leadFile":"Plat_de_riz_au_gras_plus_viande.jpg","views":10718,"langs":["az","bn","es","ha","ig","it","jv","ko","sw","uk"],"langNames":{"az":"Riz qras","bn":"রিজ গ্রাস","es":"Riz gras","ha":"Rice mai laushi","ig":"Osisi osikapa","it":"Riz gras","jv":"Riz gras","ko":"리 그라","sw":"Riz gras","uk":"Рі гра"},"sourceLanguage":"es"},{"title":"Sombi","name":"Sombi","country":"Senegal","region":"Senegalese","url":"https://en.wikipedia.org/wiki/Sombi","views":1190,"langs":["ja"],"langNames":{"ja":"ソンビ (料理)"}},{"title":"Soupe kandia","name":"Soupe kandia","country":"Senegal","region":"Senegalese","url":"https://en.wikipedia.org/wiki/Soupe_kandia","ingredients":["Okra"],"prepSummary":"The main ingredient in Soup Kandia is okra, known locally as kandia. The okra is typically sliced thinly and simmered until it becomes soft and releases a viscous, mucilaginous texture. Soupe kandia is traditionally served with a starchy accompaniment such as rice, fufu (cassava or plantain mash), tô (millet or sorghum paste), and acheke (fermented cassava couscous).","course":"hot","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b3/Soupou_Kandja_preparation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"Soupou_Kandja_preparation.jpg","views":2444},{"title":"Tapalapa (bread)","name":"Tapalapa (bread)","country":"Senegal","region":"Gambian","url":"https://en.wikipedia.org/wiki/Tapalapa_(bread)","ingredients":["wheat flour","millet flour","yeast","salt","water"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Baguettes_stall%2C_Dschang%2C_Cameroon.jpg/960px-Baguettes_stall%2C_Dschang%2C_Cameroon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SarahTz","licence":"CC BY 2.0","leadFile":"Baguettes_stall,_Dschang,_Cameroon.jpg","views":1048},{"title":"Thiebou Diola","name":"Thiebou Diola","country":"Senegal","region":"Senegalese","url":"https://en.wikipedia.org/wiki/Thiebou_Diola","views":163},{"title":"Thieboudienne","name":"Thieboudienne","country":"Senegal","region":"Cameroonian","url":"https://en.wikipedia.org/wiki/Thieboudienne","ingredients":["Fish","rice"],"prepSummary":"It is a preparation of fresh or dried fish, and broken rice (rice Wolof), cooked with vegetables (such as cassava, pumpkin, cabbage, carrot, turnip, or eggplant), parsley, tomato paste, peppers, garlic and onions.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Thieboudienne.JPG/960px-Thieboudienne.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KVDP","licence":"Public domain","leadFile":"Thieboudienne.JPG","views":85182},{"title":"Thiere","name":"Thiere","country":"Senegal","region":"Senegambia","url":"https://en.wikipedia.org/wiki/Thiere","prepSummary":"It is usually served with different variations of sauces such as bassi salté, bassi guerte or mboum. The sauce often includes vegetables, meat or chicken, and moringa leaves.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Thiere_Senegalese_couscous_with_lamb.jpg/960px-Thiere_Senegalese_couscous_with_lamb.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshiayers","licence":"CC BY-SA 4.0","leadFile":"Thiere_Senegalese_couscous_with_lamb.jpg","views":2632},{"title":"Yassa (food)","name":"Yassa (food)","country":"Senegal","url":"https://en.wikipedia.org/wiki/Yassa_(food)","ingredients":["Poultry","fish or lamb","onions","lemon","mustard"],"course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Poulet_Yassa_Chicken_rice_with_onion_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"Poulet_Yassa_Chicken_rice_with_onion_sauce.jpg","views":26688},{"title":"Yassa Guinar","name":"Yassa Guinar","country":"Senegal","region":"Mauritanian","url":"https://en.wikipedia.org/wiki/Yassa_Guinar","ingredients":["Poultry","fish or lamb","onions","lemon","mustard"],"prepSummary":"El yassa es un plato picante marinado hecho con ave o pescado. Es original de Senegal, pero se ha hecho popular en todo el África Occidental. El yassa au poulet, hecho con pollo, cebolla y limón, es una especialidad de la región de Casamance, al sur de Dakar, y una de las recetas más populares de todo el oeste de África.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Poulet_Yassa_Chicken_rice_with_onion_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"Poulet_Yassa_Chicken_rice_with_onion_sauce.jpg","views":141,"langs":["ar","ca","de","es","eu","fr","ha","hy","ig","it","ja"],"langNames":{"ar":"ياسا (طعام)","ca":"Yassa (aliment)","de":"Yassa","es":"Yassa (comida)","eu":"Yassa","fr":"Yassa (plat)","ha":"Yassa (abinci)","hy":"Յասսա","ig":"Yassa (food)","it":"Yassa","ja":"ヤッサ"},"sourceLanguage":"es"},{"title":"Zrig","name":"Zrig","country":"Senegal","region":"Mauritania","url":"https://en.wikipedia.org/wiki/Zrig","ingredients":["Sour milk","sugar","water"],"prepSummary":"Zrig is made from sour milk mixed with sugar and then cut with water. In Senegal, cow milk is typically used; in Mauritania and Western Sahara, camel milk or goat milk is also used. Powdered milk (selya, mew) is also used. The milk is soured over the course of four or five hours, then strained - traditionally through goatskin - and mixed with water and sugar by rolling the mixture between two bowls. In Western Saharan cuisine, roasted maize flour is added.","course":"Beverage","photo":"https://upload.wikimedia.org/wikipedia/commons/3/31/African_kitchen_utensils_-_stirrers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","leadFile":"African_kitchen_utensils_-_stirrers.jpg","views":683},{"title":"Gnamakoudji","name":"Gnamakoudji","country":"Senegal","region":"Ivory Coast","url":"https://en.wikipedia.org/wiki/Gnamakoudji","ingredients":["Ginger"],"course":"Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Jus_de_gingembre-2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Cheikh cherif","licence":"CC BY-SA 4.0","leadFile":"Jus_de_gingembre-2025.jpg","views":110},{"title":"Senegalese tea culture","name":"Senegalese tea culture","country":"Senegal","region":"Senegalese drinks","url":"https://en.wikipedia.org/wiki/Senegalese_tea_culture","prepSummary":"Sometimes made with mint, the drink is particularly served as a social occasion after meals, and it's the beverage that is typically offered to friends and visitors. Drinking attaya is seen to promote conversation and maintain friendship because it takes a long time to prepare properly. Indeed, some authors have referenced the act of making ataya as a form of practical relaxation along with meditation and yoga.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Tob_preparando_el_te_%282137464435%29.jpg/960px-Tob_preparando_el_te_%282137464435%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Macu Cristófol y Sel","licence":"CC BY 2.0","leadFile":"Tob_preparando_el_te_(2137464435).jpg","views":4435},{"title":"South African cuisine","name":"South African cuisine","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/South_African_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/The_Potjie_is_ready.JPG/960px-The_Potjie_is_ready.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chrstphr.jones","licence":"CC BY-SA 4.0","leadFile":"The_Potjie_is_ready.JPG","views":47287,"langs":["af","ar","az","cs","de","es","fa","fi","fr","ha","he","it","ko","nl","pt","ru","sr","sv","sw","uk","zu"],"langNames":{"af":"Suid-Afrikaanse kookkuns","ar":"مطبخ جنوب إفريقي","az":"CAR mətbəxi","cs":"Kuchyně Jihoafrické republiky","de":"Südafrikanische Küche","es":"Gastronomía de Sudáfrica","fa":"آشپزی آفریقای جنوبی","fi":"Etelä-Afrikan keittiö","fr":"Cuisine sud-africaine","ha":"Abincin Afirka ta Kudu","he":"המטבח הדרום-אפריקאי","it":"Cucina sudafricana","ko":"남아프리카 공화국 요리","nl":"Zuid-Afrikaanse keuken","pt":"Cultura da África do Sul#Culinária","ru":"Южноафриканская кухня","sr":"Јужноафричка кухиња","sv":"Sydafrikanska köket","sw":"Mapishi ya Afrika Kusini","uk":"Кухня Південно-Африканської Республіки","zu":"Ukudla kwaseNingizimu Afrika"}},{"title":"Amarula","name":"Amarula","country":"South Africa","region":"South African alcoholic beverages","url":"https://en.wikipedia.org/wiki/Amarula","prepSummary":"Amarula is 'n roomlikeur uit Suid-Afrika. Dit word gemaak met suiker, room en die vrugte van die Afrika-maroelaboom (Sclerocarya birrea) wat plaaslik ook die olifantboom of die huweliksboom genoem word. Dit het 'n alkoholinhoud van 17% per volume. Dit het 'n mate van sukses behaal by internasionale drankgraderingskompetisies en het 'n goue medalje by die 2009 San Francisco World Spirits-kompetisie gewen. Dit het die smaak van effens vrugtige karamel.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Amarula_Festive.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"WebGap","licence":"CC BY-SA 4.0","leadFile":"Amarula_Festive.jpg","views":71641,"langs":["af","ar","bg","cs","de","es","et","fi","fr","ha","he","ig","it","ko","nb","nl","pl","pt","ru","sv","sw","tr","uk","zh"],"langNames":{"af":"Amarula","ar":"أمارولة","bg":"Амарула","cs":"Amarula","de":"Amarula","es":"Amarula","et":"Amarula","fi":"Amarula","fr":"Amarula","ha":"Amarula","he":"אמרולה","ig":"Amarula","it":"Amarula","ko":"아마룰라","nl":"Amarula","nb":"Amarula","pl":"Amarula","pt":"Amarula","ru":"Амарула","sv":"Amarula","sw":"Amarula","tr":"Amarula","uk":"Амарула","zh":"爱玛乐"},"sourceLanguage":"af"},{"title":"Amasi","name":"Amasi","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Amasi","prepSummary":"Amasi is traditionally prepared by storing unpasteurised cow's milk in a calabash container (, ) or hide sack to allow it to ferment. A calabash is smoked, then milk from the cow is put in a skin bag or bucket, where it ferments for 1 - 5 days, and acquires a sharp acidic taste. The fermenting milk develops a watery substance called ; the remainder is amasi. This thick liquid is mostly poured over mealie meal porridge called pap. It is traditionally served in a clay pot and it can also be drunk. Commercially, amasi is produced using Lactococcus lactis, along with subspecies, Lactococcus lactis subsp. cremonis.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Amasi_%283035444146%29.jpg/960px-Amasi_%283035444146%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeppestown","licence":"CC BY-SA 2.0","leadFile":"Amasi_(3035444146).jpg","views":13332},{"title":"Beefsteak","name":"Beefsteak","country":"South Africa","region":"Australian","url":"https://en.wikipedia.org/wiki/Beefsteak","prepSummary":"The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat, but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: A style exists in some parts of North America called \"Chicago\". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. \"Chicago-style rare\"). A steak ordered \"Pittsburgh rare\" is rare or very rare on the inside and charred on the outside.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Steak_frites_-_yummy.jpg/960px-Steak_frites_-_yummy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LuvsMG481","licence":"CC BY-SA 4.0","leadFile":"Steak_frites_-_yummy.jpg","views":91137,"langs":["af","ar","az","cs","de","et","ha","it","ja","kk","ko","ku","nl","pl","ru","sl","so","tr","uk","vi","zh"],"langNames":{"af":"Biefstuk","ar":"شريحة لحم البقر","az":"Bifşteks","cs":"Biftek","de":"Beefsteak","et":"Biifsteek","ha":"Naman sa","it":"Bistecca","ja":"ビーフステーキ","kk":"Бифштекс","ko":"쇠고기 스테이크","ku":"Bîftek","nl":"Biefstuk","pl":"Befsztyk","ru":"Бифштекс","sl":"Biftek","so":"Xaniid","tr":"Biftek","uk":"Біфштекс","vi":"Bít tết","zh":"牛排"}},{"title":"Beer in South Africa","name":"Beer in South Africa","country":"South Africa","region":"South African alcoholic beverages","url":"https://en.wikipedia.org/wiki/Beer_in_South_Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Castle.Beer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ekem","licence":"CC BY-SA 3.0","leadFile":"Castle.Beer.JPG","views":8479,"langs":["ig","nl","pt"],"langNames":{"ig":"Biya no nime Saut Afrika","nl":"Bier in Zuid-Afrika","pt":"Cerveja na África do Sul"}},{"title":"Biltong","name":"Biltong","country":"South Africa","region":"Southern Africa","url":"https://en.wikipedia.org/wiki/Biltong","ingredients":["Meat"],"prepSummary":"Traditionally, biltong was only made during the cold of winter when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Sliced_Biltong.jpg/960px-Sliced_Biltong.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Delia du Plessis","licence":"CC BY-SA 3.0","leadFile":"Sliced_Biltong.jpg","views":144580,"langs":["af","ar","ca","cs","da","de","es","eu","fr","gu","ha","he","hi","id","ig","it","ja","jv","ko","mr","ms","nb","nl","pa","pl","pt","ro","ru","sv","uk","vi","zh","zu"],"langNames":{"af":"Biltong","ar":"بيلتونغ","ca":"Biltong","cs":"Biltong","da":"Biltong","de":"Biltong","es":"Biltong","eu":"Biltong","fr":"Biltong","gu":"બિલ્ટોણ્ગ","ha":"Biltong","he":"בילטונג","hi":"बिल्टोंग","id":"Biltong","ig":"Biltong","it":"Biltong","ja":"ビルトン","jv":"Biltong","ko":"빌통","mr":"बिल्टाँग","ms":"Biltong","nl":"Biltong","nb":"Biltong","pa":"ਬਿਲਟੌਂਗ","pl":"Biltong","pt":"Biltong","ro":"Biltong","ru":"Билтонг","sv":"Biltong","uk":"Білтонг","vi":"Biltong","zh":"比尔通","zu":"Umqwayiba"}},{"title":"Blatjang","name":"Blatjang","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Blatjang","views":1833},{"title":"Boeber","name":"Boeber","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Boeber","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Boeber.jpg/960px-Boeber.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Craigfraser","licence":"CC BY-SA 4.0","leadFile":"Boeber.jpg","views":4012},{"title":"Boerewors","name":"Boerewors","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Boerewors","ingredients":["Minced meat"],"prepSummary":"Boerewors is most traditionally braaied (grilled over charcoal or wood), but is often cooked under an electric grill, or roasted in an oven, or fried in a pan. When cooking Boerewors, pricking the casing will lead to the sausage losing much of the moisture and fat during cooking. A local variant of the hot dog is the boerewors roll, or \"boerie\" roll, which is a piece of boerewors in a hot dog bun, often served with a tomato, chili and onion relish or chakalaka.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/Boerewors_raw.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TempestSA at English Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Boerewors_raw.jpg","views":64302,"langs":["af","ar","de","es","fi","fr","ha","id","ig","it","jv","ko","nl","pl","pt","sw","yo","zu"],"langNames":{"af":"Boerewors","ar":"بويرورز","de":"Boerewors","es":"Boerewors","fi":"Boerewors","fr":"Boerewors","ha":"Boerewors","id":"Boerewors","ig":"Boerewors","it":"Boerewors","jv":"Boerewors","ko":"부르보르스","nl":"Boerewors","pl":"Boerewors","pt":"Boerewors","sw":"Boerewors","yo":"Boerewors","zu":"Boerewors"}},{"title":"Bokkoms","name":"Bokkoms","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Bokkoms","prepSummary":"The ingredients for bokkoms consist of small (juvenile) mullet, coarse salt and fresh water. The original West Coast way of preparing bokkoms starts with catching the juvenile mullet (called \"harders\" in Afrikaans). A large square tank built out of bricks or stone is filled with a strong pickle made of around 50 kg of coarse salt and fresh water, to which the fish is added. As soon as enough fish is added to reach the top of the tank, two or three spades full of dry coarse salt is spread on top of the fish. Thereafter more layers of fish and salt are put on top until all the fish is covered in salt. A thick layer of salt is added to the top. This is left for one day.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/Bokkoms_-_whole%2C_salted_and_dried_mullet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marzannej","licence":"CC BY-SA 3.0","leadFile":"Bokkoms_-_whole,_salted_and_dried_mullet.jpg","views":7442},{"title":"Braaibroodjie","name":"Braaibroodjie","country":"South Africa","region":"Namibian","url":"https://en.wikipedia.org/wiki/Braaibroodjie","prepSummary":"Cheese, tomato, and onion are placed in-between the two slices of bread, and then it is placed on a grill over hot coals or in a sandwich press. It is cooked on both sides until golden brown, with the cheese fully melted.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Braai_broodjies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dumbassman","licence":"CC BY-SA 4.0","leadFile":"Braai_broodjies.jpg","views":905},{"title":"Bunny chow","name":"Bunny chow","country":"South Africa","region":"KwaZulu-Natal","url":"https://en.wikipedia.org/wiki/Bunny_chow","ingredients":["Bread","curry"],"prepSummary":"Bunny chow is 'n eg Suid-Afrikaanse wegneemete. Soms word daarna verwys as bloot ‘n bunny. Dit bestaan ​​uit 'n uitgeholde stuk brood wat met kerrie gevul word. Dit kom oorspronklik van die Indiese gemeenskap in Durban. Afhangende van die kerrie waarmee dit gemaak word (skaap, hoender of bone), kan die gereg 'n wye verskeidenheid van vorme aanneem. Die gereg is soortgelyk aan 'n katkop, 'n uitgeholde stuk brood wat met slaptjips gevul is.","course":"Lunch, dinner, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/7/70/Quarter_Mutton_Bunny_Chow.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Luke Comins","licence":"CC BY-SA 3.0","leadFile":"Quarter_Mutton_Bunny_Chow.jpg","views":81800,"langs":["af","ar","de","es","fr","id","ig","it","ja","jv","ko","nl","pt","ru","yo","zh","zu"],"langNames":{"af":"Bunny chow","ar":"باني تشاو","de":"Bunny Chow","es":"Bunny chow","fr":"Bunny chow","id":"Bunny chow","ig":"Bunny chow","it":"Bunny chow","ja":"バニーチャウ","jv":"Chow truwélu","ko":"버니 차우","nl":"Bunny chow","pt":"Bunny chow","ru":"Банни чау","yo":"Bunny chow","zh":"南非咖哩麵包","zu":"Kota"},"sourceLanguage":"af","province":"eThekwini Metropolitan Municipality","city":"Durban","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Chakalaka","name":"Chakalaka","country":"South Africa","region":"Namibian","url":"https://en.wikipedia.org/wiki/Chakalaka","prepSummary":"Chakalaka of tjakalaka is 'n eg Suid-Afrikaanse gekruide groentestowegereg wat met enige van die volgende voorgesit kan word: brood, mieliepap, stampmielies, stowegeregte en kerries. Om sy sterk smaak te temper, word dit dikwels saam met amasi (suur dikmelk of maas) opgedien.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Chakalaka.jpg/960px-Chakalaka.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"philipp from cape town, south africa","licence":"CC BY 2.0","leadFile":"Chakalaka.jpg","views":22770,"langs":["af","ar","cs","de","es","fr","ig","ja","ko","pl","ru","uk","vi","yo","zh"],"langNames":{"af":"Chakalaka","ar":"جكلاكة","cs":"Chakalaka","de":"Chakalaka","es":"Chakalaka","fr":"Chakalaka","ig":"Chakalaka","ja":"チャカラカ","ko":"차칼라카","pl":"Pap z chakalaką","ru":"Шакалака","uk":"Шакалака","vi":"Chakalaka","yo":"Chakalaka","zh":"恰卡拉卡"},"sourceLanguage":"af"},{"title":"Chibuku","name":"Chibuku","country":"South Africa","url":"https://en.wikipedia.org/wiki/Chibuku","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b1/Chibuku_Shake_Shake_logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chibuku Products Limited","licence":"Public domain","leadFile":"Chibuku_Shake_Shake_logo.png","views":715},{"title":"Chicken and mushroom pie","name":"Chicken and mushroom pie","country":"United Kingdom","region":"South African","url":"https://en.wikipedia.org/wiki/Chicken_and_mushroom_pie","ingredients":["Shortcrust pastry","chicken","mushrooms","Velouté sauce"],"prepSummary":"La tarta de pollo y champiñones, pay de pollo y champiñones o pie de pollo y champiñones es una tarta típica del Reino Unido, considerada uno de los tipos de tarta salada más populares de ese país, donde se suele conseguir en restaurantes especializados en fish and chips. También es popular en Australia, Nueva Zelanda y Sudáfrica.","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/Chicken_Pie.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Oddbodz","licence":"CC BY-SA 3.0","leadFile":"Chicken_Pie.JPG","views":9041,"langs":["ar","el","es","fa","jv","ko","ms","zh"],"langNames":{"ar":"فطيرة الدجاج والفطر","el":"Κοτόπιτα με μανιτάρια","es":"Tarta de pollo y champiñones","fa":"پای مرغ و قارچ","jv":"Pai iwak pitik lan jamur","ko":"치킨 앤드 머시룸 파이","ms":"Pai ayam dan cendawan","zh":"雞批"},"sourceLanguage":"es"},{"title":"Christmas pudding","name":"Christmas pudding","country":"United Kingdom","region":"England","url":"https://en.wikipedia.org/wiki/Christmas_pudding","ingredients":["Breadcrumbs","dried fruit","sugar","treacle","suet","spices"],"prepSummary":"Un pudin de Navidad es un postre tradicional de las Navidades, que conserva su popularidad en la cocina de Gran Bretaña e Irlanda, incluso en Año Nuevo. Se dice que tiene sus orígenes en Inglaterra, a veces es conocido como plum pudding, se refiere a todos los pudding en los que se encuentra fruta seca entre los ingredientes.","course":"Warm or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Christmas_pudding_%2811927643275%29.jpg/960px-Christmas_pudding_%2811927643275%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James Petts from London, England","licence":"CC BY-SA 2.0","leadFile":"Christmas_pudding_(11927643275).jpg","views":137864,"langs":["ar","ca","cs","cy","de","es","eu","fa","fi","fr","ga","he","hu","id","ig","it","ja","jv","ko","nb","nl","pl","pt","ru","sr","sv","uk","zh"],"langNames":{"ar":"بودينغ عيد الميلاد","ca":"Púding de Nadal","cs":"Vánoční pudink","cy":"Pwdin Nadolig","de":"Christmas Pudding","es":"Pudin de Navidad","eu":"Christmas pudding","fa":"پودینگ کریسمس","fi":"Jouluvanukas","fr":"Christmas pudding","ga":"Maróg Nollag","he":"פודינג חג המולד","hu":"Karácsonyi puding","id":"Puding Natal","ig":"Christmas pudding","it":"Christmas pudding","ja":"クリスマスプディング","jv":"Pudhing natal","ko":"크리스마스 푸딩","nl":"Christmas pudding","nb":"Plumpudding","pl":"Christmas pudding","pt":"Pudim de Natal","ru":"Рождественский пудинг","sr":"Božićni puding","sv":"Christmas pudding","uk":"Різдвяний пудинг","zh":"聖誕布丁"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cook and Enjoy It","name":"Cook and Enjoy It","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Cook_and_Enjoy_It","leadFile":"Cook_and_Enjoy_it_Cookbook_Cover.jpg","views":1831},{"title":"Cyclopia (plant)","name":"Cyclopia (plant)","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Cyclopia_(plant)","prepSummary":"There are two methods of processing honeybush for use in tea. In the traditional method, the leaves of the bush are harvested, cut and bruised (often with mechanical rollers), and then left in the sun to oxidise. The modern, industrialised process oxidises the leaves in rotating, heated tanks at temperatures of 70–90 °C for two to three days. The leaves are then air-dried.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Cyclopia_meyeriana_KirstenboshBotGard09292010A.jpg/960px-Cyclopia_meyeriana_KirstenboshBotGard09292010A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:BotBln","licence":"CC BY-SA 3.0","leadFile":"Cyclopia_meyeriana_KirstenboshBotGard09292010A.jpg","views":18961,"notFood":"a taxon"},{"title":"Cyclopia intermedia","name":"Cyclopia intermedia","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Cyclopia_intermedia","prepSummary":"Cyclopia intermedia is 'n struik wat hoort tot die genus Cyclopia. Die spesie is endemies aan die Oos- en die Wes-Kaap. Dit kom van die Witteberg naby Touwsrivier tot by die Vanstadensberg naby Port Elizabeth voor en is deel van die fynbos. Die spesie word gebruik vir die maak van heuningbostee. Die populasie neem af as gevolg van oorbenutting deur die heuningbostee vervaardigers veral in die Langkloofberge, Tsitsikammaberge en die Kougaberge. Beter administrasie word benodig om die bedreiging die hoof te bied. Die spesie staan ook as bergtee bekend.","leadFile":"Cyclopia_intermedia_distribution.svg.png","views":1575,"langs":["af","ar","it","sv","vi"],"langNames":{"af":"Cyclopia intermedia","ar":"سيكلوبيا الوسطى","it":"Cyclopia intermedia","sv":"Cyclopia intermedia","vi":"Cyclopia intermedia"},"sourceLanguage":"af","notFood":"a taxon"},{"title":"Dikgobe","name":"Dikgobe","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Dikgobe","ingredients":["samp","beans"],"views":995},{"title":"Domestic turkey","name":"Domestic turkey","country":"South Africa","region":"Argentine","url":"https://en.wikipedia.org/wiki/Domestic_turkey","prepSummary":"In commercial production, breeder farms supply eggs to hatcheries. After 28 days of incubation, the hatched poults are sexed and delivered to the grow-out farms; hens are raised separately from toms because of different growth rates. In the UK, it is common to rear chicks in the following way. Between one and seven days of age, chicks are placed into small circular brooding pens to ensure they encounter food and water. To encourage feeding, they may be kept under constant light for the first 48 hours.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d0/Male_north_american_turkey_supersaturated.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"photo taken by Lupin on en:Wikipedia","licence":"CC BY-SA 3.0","leadFile":"Male_north_american_turkey_supersaturated.jpg","views":76731,"langs":["ar","cs","de","es","et","fa","fr","gl","he","hi","hr","hu","hy","id","jv","ka","lt","pl","pt","ro","ru","sk","sl","sr","sv","uk","ur","uz","vi","zh"],"langNames":{"ar":"دجاج رومي مستأنس","cs":"Krůta domácí","de":"Pute","es":"Meleagris gallopavo domesticus","et":"Kalkun","fa":"بوقلمون اهلی","fr":"Dinde domestique","gl":"Pavo doméstico","he":"תרנגול הודו מבוית","hi":"घरेलू टर्की","hr":"Domaći puran","hu":"Házi pulyka","hy":"Ընտանի հնդկահավ","id":"Kalkun domestik","jv":"Kalkun domestik","ka":"შინაური ინდაური","lt":"Naminis kalakutas","pl":"Indyk domowy","pt":"Peru-doméstico","ro":"Curcan domestic","ru":"Домашняя индейка","sk":"Morka domáca","sl":"Domači puran","sr":"Домаћа ћурка","sv":"Tamkalkon","uk":"Свійський індик","ur":"ٹرکی (پالتو)","uz":"Kurka","vi":"Gà tây nhà","zh":"家養火雞"},"notFood":"a taxon"},{"title":"Droëwors","name":"Droëwors","country":"South Africa","region":"Namibia","url":"https://en.wikipedia.org/wiki/Dro%C3%ABwors","ingredients":["Beef","mutton"],"prepSummary":"Droëwors is 'n eg Suid-Afrikaanse peuselkos wat op die tradisionele koljander-gekruide boerewors gebaseer is. Dit word gewoonlik van dunner wors, eerder as die dikker soort gemaak, omrede die dunner wors vinniger droog word en dus nie so maklik bederf voordat dit gepreserveer word nie. Dikker droëwors word gewoonlik plat gedruk sodat dit 'n groter oppervlakte het om makliker uit te droog. Die resep vir droëwors is soortgelyk aan die van boerewors, alhoewel vark- en kalfsvleis gewoonlik met beesvleis vervang word, omdat die vet van eersgenoemde kan bederf as dit gedroog word. Skaapderms vervang","course":"Sausage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Droewors2.jpg/960px-Droewors2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Droewors2.jpg","views":18197,"langs":["af","ar","es","fr","ig","jv","nl","uk","yo"],"langNames":{"af":"Droëwors","ar":"السجق","es":"Droëwors","fr":"Droëwors","ig":"Droëwors","jv":"Droëwors","nl":"Droge worst","uk":"Друеворс","yo":"Droëwors"},"sourceLanguage":"af"},{"title":"Empire Christmas pudding","name":"Empire Christmas pudding","country":"South Africa","region":"Australian","url":"https://en.wikipedia.org/wiki/Empire_Christmas_pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d9/Making_the_Empire_Christmas_Pudding.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The National Archives UK","licence":"No restrictions","leadFile":"Making_the_Empire_Christmas_Pudding.jpg","views":3161},{"title":"French fries","name":"French fries","country":"Belgium","region":"France","url":"https://en.wikipedia.org/wiki/French_fries","prepSummary":"The standard method for cooking French fries is deep frying, which submerges them in a hot fat, typically oil. The potatoes are prepared by first cutting them (peeled or unpeeled) into even strips, which are then wiped off or soaked in cold water to remove the surface starch, and thoroughly dried. They may then be fried in one or two stages. Chefs generally agree that the two-bath technique produces better results. Potatoes fresh out of the ground can have too high a water content resulting in soggy fries, so preference is for those that have been stored for a while. The usual fat for making French fries is vegetable oil.","course":"Side dish or snack, rarely as a main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/French_Fries.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"StockSnap","licence":"CC0","leadFile":"French_Fries.JPG","views":484888,"langs":["af","ar","bg","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kk","kn","ko","lt","lv","ml","mr","ms","nb","nl","or","pa","pl","pt","ro","ru","sk","sr","sv","sw","ta","te","th","tl","tr","uk","ur","uz","vi","zh"],"langNames":{"af":"Slaptjips","ar":"بطاطا مقلية","bg":"Пържени картофи","ca":"Patates fregides","cs":"Hranolky","cy":"Sglodion","da":"Pommes frites","de":"Pommes frites","el":"Τηγανητές πατάτες","es":"Papas fritas","et":"Friikartulid","eu":"Patata frijitu","fa":"سیب‌زمینی سرخ‌کرده","fi":"Ranskalaiset perunat","fr":"Frite","ga":"Sceallóga","gl":"Patacas frixidas","he":"טוגנים","hi":"फ्रेंच फ्राइज़","hr":"Prženi krumpirići","hu":"Hasábburgonya","hy":"Ֆրի (ուտեստ)","id":"Kentang goreng","is":"Franskar kartöflur","it":"Patate fritte","ja":"フライドポテト","jv":"Kenthang gorèng","ka":"კარტოფილი ფრი","kk":"Фри","kn":"ಆಲೂಗಡ್ಡೆಯ ಉಪ್ಪೇರಿ","ko":"감자튀김","lt":"Bulvytės fri","lv":"Frī kartupeļi","ml":"ഫ്രഞ്ച് ഫ്രൈസ്","mr":"फ्रेंच फ्राईज","ms":"Kentang goreng","nl":"Friet","nb":"Pommes frites","or":"ଫ୍ରେଞ୍ଚ ଫ୍ରାଇଜ","pa":"ਫ੍ਰੈਂਚ ਫ੍ਰਾਈਜ਼","pl":"Frytki","pt":"Batata frita","ro":"Cartofi pai","ru":"Картофель фри","sk":"Zemiakové hranolčeky","sr":"Pomfrit","sv":"Pommes frites","sw":"Vibanzi","ta":"பிரெஞ்சுப் பொரியல்","te":"ఫ్రెంచ్ ఫ్రైస్","th":"เฟรนช์ฟรายส์","tl":"French fries","tr":"Patates kızartması","uk":"Картопля фрі","ur":"فرنچ فرائیز","uz":"Kartoshka fri","vi":"Khoai tây chiên","zh":"薯條"},"originClaims":["France","Belgium","Spain"]},{"title":"Frikkadel","name":"Frikkadel","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Frikkadel","prepSummary":"Frikkadel is 'n tradisionele Suid-Afrikaanse, Deense, Duitse en Belgiese gereg, bestaande uit balletjies gerolde maalvleis wat gewoonlik gebak word in 'n oond, maar ook in kookolie diepgebraai kan word. Die resep kan onder andere broodkrummels, fyn gerasperde uie, tamaties, eiers, sout, asyn en speserye bevat. Dit kan met bykosse soos rys, kapokaartappels of selfs mieliepap bedien word.","course":"Hot or cold","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Buletten.jpg/960px-Buletten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Z ...","licence":"CC BY-SA 3.0","leadFile":"Buletten.jpg","views":5826,"langs":["af","fr","ha","ig","jv"],"langNames":{"af":"Frikkadel","fr":"Fricadelle (cuisine africaine)","ha":"Frikkadel","ig":"Frikkadel","jv":"Frikkadel"},"sourceLanguage":"af"},{"title":"Gatsby (sandwich)","name":"Gatsby (sandwich)","country":"South Africa","region":"Western Cape","url":"https://en.wikipedia.org/wiki/Gatsby_(sandwich)","ingredients":["Bread rolls","French fries","meat or seafood (masala steak","chicken","polony","Vienna sausage","calamari","fish)"],"prepSummary":"There is no standard recipe for a Gatsby, but it is usually offered in a long (one foot or more) French-style bread roll cut crosswise. although a filled roti is usually referred to as a salomie. The sandwich is made large to be shared, usually four ways. The filling of a Gatsby comprises chips with any number of other ingredients such as meats, fish and eggs.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Root44_3_cropped.jpg/960px-Root44_3_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HelenOnline","licence":"CC BY-SA 3.0","leadFile":"Root44_3_cropped.jpg","views":32228,"province":"City of Cape Town","city":"Cape Town","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Gonimbrasia belina","name":"Gonimbrasia belina","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Gonimbrasia_belina","prepSummary":"'n Mopaniemot is 'n vlinder, Imbrasia belina, wat in Suidelike Afrika voorkom, en behoort tot die familie van Saturniidae. Die larwe van hierdie mot is eetbaar in sy ruspestadium en word 'n mopaniewurm genoem.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Colophospermum_mopane_50D_0486.jpg/960px-Colophospermum_mopane_50D_0486.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SAplants","licence":"CC BY-SA 4.0","leadFile":"Colophospermum_mopane_50D_0486.jpg","views":36176,"langs":["af","az","ca","de","es","fr","ha","ig","ja","mg","nb","nl","ru","sv","sw","vi","zu"],"langNames":{"af":"Mopaniemot","az":"Gonimbrasia belina","ca":"Gonimbrasia belina","de":"Gonimbrasia belina","es":"Gonimbrasia belina","fr":"Ver mopane","ha":"Gonimbrasia belina","ig":"Nri Gonimbrasia belina","ja":"モパネワーム","mg":"Gonimbrasia belina","nl":"Gonimbrasia belina","nb":"Gonimbrasia belina","ru":"Gonimbrasia belina","sv":"Gonimbrasia belina","sw":"Gonimbrasia belina","vi":"Gonimbrasia belina","zu":"Amacimbi"},"sourceLanguage":"af","notFood":"a taxon"},{"title":"Hertzoggie","name":"Hertzoggie","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Hertzoggie","ingredients":["Flour","salt","butter or margarine","sugar","eggs","apricot jam","baking soda","desiccated coconut"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Hertzoggies_for_sale_in_a_Cape_Town_bakery_%2822_July_2016%29.jpg/960px-Hertzoggies_for_sale_in_a_Cape_Town_bakery_%2822_July_2016%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Discott","licence":"CC BY-SA 4.0","leadFile":"Hertzoggies_for_sale_in_a_Cape_Town_bakery_(22_July_2016).jpg","views":7671},{"title":"Isidudu","name":"Isidudu","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Isidudu","views":1601,"langs":["af","es","fr","ig","sw","zu"],"langNames":{"af":"Isidudu","es":"Isidudu","fr":"Isidudu","ig":"Nri Isidudu","sw":"Isidudu","zu":"Iphalishi"}},{"title":"Kalimotxo","name":"Kalimotxo","country":"South Africa","region":"South African alcoholic beverages","url":"https://en.wikipedia.org/wiki/Kalimotxo","prepSummary":"El calimocho (del euskera kalimotxo) es un cóctel de vino tinto y refresco carbonatado de cola. La mezcla goza de gran popularidad en distintas regiones de España e Hispanoamérica.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Porr%C3%B3n_1.jpg/960px-Porr%C3%B3n_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0","leadFile":"Porrón_1.jpg","views":111438,"langs":["ar","ca","cs","da","de","es","eu","fi","fr","gl","he","id","ig","it","ja","ko","nl","pl","ru","sk","sw","tr"],"langNames":{"ar":"كاليموتشو","ca":"Calimotxo","cs":"Houba (nápoj)","da":"Kalimotxo","de":"Calimocho","es":"Calimocho","eu":"Kalimotxo","fi":"Calimocho","fr":"Kalimotxo","gl":"Calimocho","he":"קלימוצ'ו","id":"Kalimotxo","ig":"Calimocho","it":"Calimocho","ja":"カリモーチョ","ko":"칼리모초","nl":"Calimocho","pl":"Calimocho","ru":"Калимочо","sk":"Kalimotxo","sw":"Kalimotxo","tr":"Kalimotxo"},"sourceLanguage":"es"},{"title":"Kichel","name":"Kichel","country":"South Africa","region":"Israel","url":"https://en.wikipedia.org/wiki/Kichel","ingredients":["Eggs","sugar"],"photo":"https://upload.wikimedia.org/wikipedia/commons/6/6e/Kichlach_edit0760_%284999713307%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"David Snyder from Fresno, United States","licence":"CC BY-SA 2.0","leadFile":"Kichlach_edit0760_(4999713307).jpg","views":5201},{"title":"Konfyt","name":"Konfyt","country":"South Africa","url":"https://en.wikipedia.org/wiki/Konfyt","ingredients":["Fruits or vegetables","sugar","honey or pectin"],"prepSummary":"In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. Most home cooks work by trial and error rather than temperature measurement, bringing the mixture to a \"fast rolling boil\", watching to see if the seething mass changes texture, and dropping small samples on a plate to see if they run or set.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Fruits_jam_variants.jpg/960px-Fruits_jam_variants.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0","leadFile":"Fruits_jam_variants.jpg","views":929},{"title":"Liver as food","name":"Liver as food","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Liver_as_food","prepSummary":"Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill. Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, liver spread, and Braunschweiger. Other liver sausages include mazzafegato or salsiccia matta.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Pig%27s_liver_with_sauteed_onion.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FotoosVanRobin from Netherlands","licence":"CC BY-SA 2.0","leadFile":"Pig's_liver_with_sauteed_onion.jpg","views":20150},{"title":"Mageu","name":"Mageu","country":"South Africa","region":"Southern Africa","url":"https://en.wikipedia.org/wiki/Mageu","ingredients":["Fermented mielie pap","wheat flour"],"photo":"https://upload.wikimedia.org/wikipedia/commons/b/b8/Mageu_%28carton_and_glass%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Garble at English Wikipedia","licence":"Public domain","leadFile":"Mageu_(carton_and_glass).JPG","views":9026},{"title":"Mala mogodu","name":"Mala mogodu","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Mala_mogodu","ingredients":["tripe","intestines"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Mala_Mogodu01.jpg/960px-Mala_Mogodu01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0","leadFile":"Mala_Mogodu01.jpg","views":4781},{"title":"Malva pudding","name":"Malva pudding","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Malva_pudding","ingredients":["flour","sugar","milk","apricot jam","balsamic vinegar"],"prepSummary":"The primary ingredients are flour, sugar, milk or cream, baking soda, vinegar, and apricot jam. The ingredients are mixed using the creaming method into a batter and baked in a pan to create a cake. Holes are pricked into it, and while it is still hot a warm sauce or glaze made of butter, cream, and sugar is poured over it to seep into the cake through the holes. It is often garnished with slices of dried apricots, sometimes glazed or pickled. The pudding is typically served warm and often with custard or ice cream.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Malva_Pudding.jpg/960px-Malva_Pudding.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Mountjoy","licence":"CC BY 2.0","leadFile":"Malva_Pudding.jpg","views":49056,"langs":["af","de","fr","hy","id","ig","it","jv","nl","ru","uk"],"langNames":{"af":"Malvapoeding","de":"Malva Pudding","fr":"Malva (pudding)","hy":"Մալվա (պուդինգ)","id":"Puding Malva","ig":"Malva pudding","it":"Malva pudding","jv":"Pudhing malva","nl":"Malvapudding","ru":"Пудинг Мальва","uk":"Мальва пудинг"}},{"title":"Mebos","name":"Mebos","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Mebos","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Mebos_sweets_-_August_2025.png/960px-Mebos_sweets_-_August_2025.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JeorgeWilliamsJr","licence":"CC BY 4.0","leadFile":"Mebos_sweets_-_August_2025.png","views":2389},{"title":"Melktert","name":"Melktert","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Melktert","ingredients":["Pastry crust","milk","flour","sugar","eggs"],"prepSummary":"'n Melktert is 'n eg Suid-Afrikaanse gereg wat gewoonlik koud as 'n tert bedien word. Dit bestaan uit 'n soet deegkors met 'n romerige vulsel daarin. Die vulsel word van melk, meel, suiker en eiers gemaak. Die verhouding van melk tot eier is hoër as in tradisionele Europese vlaterte of Sjinese eierterte, wat dit 'n ligter tekstuur en 'n sterker melksmaak gee. Sommige resepte vereis dat die vla in die kors gebak word, terwyl ander vereis dat die vulsel apart voorbereid word, en dan voor opdiening in die kors gegiet word. Kaneel word dikwels oor die oppervlak gesprinkel.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Melktert.jpg/960px-Melktert.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DimiTalen","licence":"CC BY-SA 3.0","leadFile":"Melktert.jpg","views":14827,"langs":["af","ar","de","fr","id","ig","it","jv","nl","pt","ru","th","tr","uz","zh"],"langNames":{"af":"Melktert","ar":"تارت الحليب","de":"Melktert","fr":"Melktert","id":"Melktert","ig":"Melktert","it":"Melktert","jv":"Melktert","nl":"Melktert","pt":"Melktert","ru":"Мельктерт","th":"เมลก์เตร์ต","tr":"Melktert","uz":"Melktert","zh":"鮮奶撻"},"sourceLanguage":"af"},{"title":"Mielie meal","name":"Mielie meal","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Mielie_meal","ingredients":["Maize"],"course":"Any, often breakfast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Meilie_Meal.jpg/960px-Meilie_Meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aleph500Adam","licence":"CC BY-SA 4.0","leadFile":"Meilie_Meal.jpg","views":15714,"langs":["de","ha","ig","ja","sw","zu"],"langNames":{"de":"Mielie Pap","ha":"Abincin Mielie","ig":"Mielie meal","ja":"ミリミル","sw":"Mielie mieal","zu":"Impuphu"}},{"title":"Monkey gland sauce","name":"Monkey gland sauce","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Monkey_gland_sauce","prepSummary":"Kruiderysous (Engels: Monkey gland sauce) is 'n tafelsous met sy oorsprong in Suid-Afrika. Dit word sedert die 1930's as 'n restaurant-item beskikbaar gestel, wat 'n Suid-Afrikaanse restaurant en kitskos-stapelspesery geword het. Dit is 'n dik, soet en pikante sous, donker van kleur. Dit word tipies bedien as 'n bolaag vir gebraaide steaks of hamburgers, maar word ook gebruik as 'n marinade, 'n doopsous vir uieringe, of op gebakte aartappels.","views":15124,"langs":["af","ha","ig","ru"],"langNames":{"af":"Aapkliersous","ha":"Sauce na biri","ig":"Monki gland sorsu","ru":"Гланды обезьянки (соус)"},"sourceLanguage":"af"},{"title":"Morogo","name":"Morogo","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Morogo","course":"African spinach","views":3978,"langs":["af","ha","ko"],"langNames":{"af":"Marôg","ha":"Morogo","ko":"모로호"}},{"title":"Ouma Rusks","name":"Ouma Rusks","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Ouma_Rusks","prepSummary":"Ouma (algemeen bekend as Oumabeskuit) is 'n Suid-Afrikaanse beskuit gemaak van 'n tradisionele karringmelkresep. Dit is die eerste keer in 1939 op die dorp Molteno in die Oos-Kaap deur Elizabeth Ann Greyvenstyn vervaardig, in reaksie op 'n inisiatief deur die dorp se pastoor om die entrepreneuriese pogings van die vroue in sy gemeente te ondersteun. Die handelsmerk oorheers tans die relatief klein plaaslike beskuitmark en word vervaardig op dieselfde dorp waar dit die eerste keer vervaardig is.","leadFile":"Ouma_rusks_logo.png","views":7349,"langs":["af","ha","ig","nl"],"langNames":{"af":"Oumabeskuit","ha":"Ouma Rusks","ig":"Ouma Rusks","nl":"Ouma Rusks"},"sourceLanguage":"af"},{"title":"Pampoenkoekies","name":"Pampoenkoekies","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Pampoenkoekies","prepSummary":"The fritters are prepared using cooked pumpkin, flour, baking powder, eggs, milk, and sugar. Cinnamon and nutmeg are commonly added for flavour and taste. The batter is then spooned into hot oil and fried until golden brown.","views":145,"langs":["fr"],"langNames":{"fr":"Pampoenkoekies"}},{"title":"Peppadew","name":"Peppadew","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Peppadew","prepSummary":"Peppadew ist der Handelsname einer süß-pikanten Paprikasorte aus Südafrika. Sie ist ein Cultivar von Capsicum baccatum, der nach Angaben des Herstellers in der Provinz Limpopo angebaut wird. In der Vergangenheit wurde auch die Provinz Mpumalanga als Anbaugebiet genannt.","views":16384,"langs":["de","ha","ig","tl"],"langNames":{"de":"Peppadew","ha":"Peppadew","ig":"Peppadew","tl":"Peppadew"},"sourceLanguage":"de"},{"title":"Piri piri","name":"Piri piri","country":"South Africa","region":"Angolan","url":"https://en.wikipedia.org/wiki/Piri_piri","prepSummary":"El piri-piri (también llamado peri-peri o pili-pili) es una variedad de chile (también llamado ají o guindilla) Capsicum frutescens que fue originalmente producido por exploradores portugueses a partir del pimiento malagueta y luego se extendió a otros territorios portugueses.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/African_red_devil_peppers.jpg/960px-African_red_devil_peppers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bovineone at English Wikipedia","licence":"Public domain","leadFile":"African_red_devil_peppers.jpg","views":144382,"langs":["am","ar","de","el","es","eu","fr","ha","he","hi","hu","hy","ig","it","ja","jv","ko","ml","nl","pl","ro","ru","uk","uz","zh"],"langNames":{"am":"ሚጥሚጣ","ar":"بيري بيري","de":"Piri Piri","el":"Πίρι πίρι","es":"Piri-piri","eu":"Piri-piri","fr":"Pili-pili","ha":"Piri piri","he":"פירי פירי","hi":"पेरी पेरी","hu":"Afrikai madárszem","hy":"Պիրի-պիրի","ig":"Peri-peri","it":"Piri piri","ja":"ピリピリ","jv":"Peri-peri","ko":"피리피리고추","ml":"പിരി പിരി","nl":"Piripiri (peper)","pl":"Piri-piri","ro":"Piri piri","ru":"Пири-пири","uk":"Пірі-пірі","uz":"Piri-piri","zh":"霹靂辣椒"},"sourceLanguage":"es"},{"title":"Potjiekos","name":"Potjiekos","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Potjiekos","ingredients":["Meat","vegetables like cabbage","carrots","cauliflower","potatoes","beer or a dessert wine"],"prepSummary":"Potjiekos is 'n verwysing na 'n eg Suid-Afrikaanse kooktegniek wat 'n ysterpot as hoofkookinstrument gebruik. Die ysterpot is ook bekend in ander dele van die wêreld as 'n dutch-oven, en word ook ysterpot, swart pot of net potjie genoem. Die pot word gemaak uit gietyster en het 'n los deksel. Daar is verskillende groottes wat begin by 1/4 tot so groot as nommer 25. Vir die gemiddelde gesin van 4 tot 6 mense is 'n nommer 3-pot voldoende. Die pot is verkrygbaar met 'n ronde bodem met drie pote, of met 'n plat bodem sonder pote.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Beef_Potjie_Kos.jpg/960px-Beef_Potjie_Kos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EKK Events","licence":"CC BY-SA 4.0","leadFile":"Beef_Potjie_Kos.jpg","views":26965,"langs":["af","de","es","fr","ha","he","ig","it","jv","nl","pt","zh"],"langNames":{"af":"Potjiekos","de":"Potjiekos","es":"Potjiekos","fr":"Potjiekos","ha":"Potjiekos","he":"פויקה","ig":"Potjiekos","it":"Potjiekos","jv":"Potjiekos","nl":"Potjiekos","pt":"Potjiekos","zh":"古荷蘭燉肉"},"sourceLanguage":"af"},{"title":"Roast beef","name":"Roast beef","country":"United Kingdom","region":"England","url":"https://en.wikipedia.org/wiki/Roast_beef","ingredients":["Beef"],"prepSummary":"El rosbif (del inglés roast beef, y este de roast, «asado», y beef, «carne de vacuno») es un corte de buey tierno que se asa al horno. En la cocina inglesa, y por extensión en muchos países de tradición anglosajona, como Australia, el rosbif es un plato muy tradicional, servido preferentemente los domingos (Sunday roast). El rosbif se suele servir con verduras y patatas (fritas, asadas o en puré), y en el norte de Inglaterra se acompaña tradicionalmente de Yorkshire pudding. Las sobras del rosbif son empleadas para hacer hash o se comen en sándwich. En Inglaterra el sándwich de rosbif (general","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Rostas_%28ready_and_served%29.JPG/960px-Rostas_%28ready_and_served%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Oxiq","licence":"CC0","leadFile":"Rostas_(ready_and_served).JPG","views":77915,"langs":["ar","ca","cs","da","de","es","eu","fa","fi","fr","he","hy","ig","it","ja","kk","ko","nb","nl","pt","ru","sv","tl","tr","uk","zh"],"langNames":{"ar":"لحم البقر المشوي","ca":"Rosbif","cs":"Rostbíf","da":"Roastbeef","de":"Rinderbraten","es":"Rosbif","eu":"Idi-erreki","fa":"گوشت بریان","fi":"Paahtopaisti","fr":"Rosbif","he":"בקר צלוי","hy":"Ռոստբիֆ","ig":"Roast beef","it":"Roast beef","ja":"ローストビーフ","kk":"Ростбиф","ko":"로스트 비프","nl":"Rosbief","nb":"Roastbiff","pt":"Rosbife","ru":"Ростбиф","sv":"Rostbiff","tl":"Inihaw na baka","tr":"Rozbif","uk":"Ростбіф","zh":"英式燒牛肉"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Rooibos","name":"Rooibos","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Rooibos","prepSummary":"Rooibos is usually grown in the Cederberg, a small mountainous area in the West Coast District of the Western Cape province of South Africa. Generally, the leaves undergo oxidation. This process produces the distinctive reddish-brown colour of rooibos and enhances the flavour. Unoxidised green rooibos is also produced, but the more demanding production process for green rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional rooibos.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Rooibos_geschnitten.jpg/960px-Rooibos_geschnitten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"soultea.de/André Helbig","licence":"CC BY-SA 3.0","leadFile":"Rooibos_geschnitten.jpg","views":288218,"langs":["af","ar","bg","ca","cs","da","de","es","et","eu","fa","fi","fr","gl","ha","he","hu","id","it","ja","kk","ko","lt","ms","nb","nl","pl","pt","ro","ru","sl","sr","sv","th","uk","vi","zh"],"langNames":{"af":"Rooibos","ar":"رويبوس","bg":"Ройбос","ca":"Roibos","cs":"Rooibos","da":"Rooibos","de":"Rooibos","es":"Aspalathus linearis","et":"Tee-punapõõsas","eu":"Rooibos","fa":"بوته چای سرخ","fi":"Rooibos","fr":"Rooibos","gl":"Rooibos","ha":"Rooibos","he":"רויבוש","hu":"Vörös fokföldirekettye","id":"Rooibos","it":"Aspalathus linearis","ja":"ルイボス","kk":"Ройбұш","ko":"루이보스","lt":"Siauralapis raibsteglis","ms":"Rooibos","nl":"Rooibos","nb":"Rooibos","pl":"Aspalat prosty","pt":"Rooibos","ro":"Rooibos","ru":"Аспалатус линейный","sl":"Rooibos","sr":"Роибос","sv":"Rooibos","th":"โรยบอส","uk":"Аспалатус лінійний","vi":"Rooibos","zh":"博士茶"},"notFood":"a taxon","heritage":["Protected Designation of Origin (PDO), European Union register"],"giReference":"PDO-ZA-2427","giAttribution":"European Commission — eAmbrosia — CC BY 4.0"},{"title":"Rusk","name":"Rusk","country":"South Africa","region":"Dutch","url":"https://en.wikipedia.org/wiki/Rusk","prepSummary":"Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly re-baked to a dry consistency. Several modern-day, mass-produced versions are available, the most famous brand being Ouma Rusks. Many bakeries, delis, and home industries sell commercial rusks, sometimes made from non-traditional ingredients, such as baking powder rather than sourdough.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Zwieback-1.jpg/960px-Zwieback-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Rainer Zenz assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Zwieback-1.jpg","views":156674,"langs":["ar","ca","de","el","es","eu","fa","fi","fr","ha","hi","hu","hy","ig","it","ja","jv","kk","ko","lt","ms","nb","nl","ru","sv","tr","uk","uz"],"langNames":{"ar":"كعك بقسماط","ca":"Bescuit (pa)","de":"Zwieback","el":"Παξιμάδι","es":"Biscote","eu":"Biskote","fa":"نان سوخاری","fi":"Korppu","fr":"Biscotte","ha":"Rusk","hi":"रस्क","hu":"Kétszersült","hy":"Չորահաց","ig":"Rusk","it":"Fette biscottate","ja":"ラスク","jv":"Rusk","kk":"Кепкен нандар","ko":"러스크","lt":"Džiūvėsis","ms":"Biskut rusk","nl":"Beschuit","nb":"Kavring","ru":"Сухари","sv":"Skorpa","tr":"Etimek","uk":"Сухарі","uz":"Suxari"}},{"title":"Samp","name":"Samp","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Samp","prepSummary":"Stampmielies is mielies waarvan die doppe afgestamp is in 'n stampblok. Stampmielies kan gekook, gebraai of as 'n bykos bedien word. Noesj (uMngqusho) is 'n gunsteling tradisionele gereg van die Xhosa-mense in Suid-Afrika, gemaak van stampmielies en bone.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2c/Samp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Manuel Ebert","licence":"CC BY-SA 2.0","leadFile":"Samp.jpg","views":14858,"langs":["af","ar","fr","ig","zu"],"langNames":{"af":"Stampmielies","ar":"سمب","fr":"Samp (plat)","ig":"Samp","zu":"Isampula"},"sourceLanguage":"af"},{"title":"Scone","name":"Scone","country":"United Kingdom","region":"Argentine","url":"https://en.wikipedia.org/wiki/Scone","ingredients":["Wheat","barley","or oatmeal"],"prepSummary":"Un scone es un panecillo individual de forma redonda, típico de la cocina del Reino Unido y originario de Escocia. Es un alimento muy común en desayunos y meriendas tanto del Reino Unido como de Irlanda, Canadá, Australia, Nueva Zelanda. En Escocia, las porciones triangulares o redondas de la torta de pan aplanada llamada bannock (probablemente el antepasado del maritorito) se conocen igualmente como skone. Está elaborado con harina de trigo, centeno o avena, mantequilla, levadura y maíz. Se suele servir templado y abierto por la mitad, y aparece como un ingrediente del high tea (merienda-cena","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Scone_varieties.jpg/960px-Scone_varieties.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Dave souza","licence":"CC BY-SA 2.5","leadFile":"Scone_varieties.jpg","views":194623,"langs":["ar","ca","da","de","es","eu","fa","fi","fr","ha","he","hu","hy","id","it","ja","jv","kn","ko","ms","nb","nl","pl","pt","ru","sv","th","tr","uk","uz","zh"],"langNames":{"ar":"قريصة","ca":"Scone","da":"Scones","de":"Scone (Gebäck)","es":"Scone (pan)","eu":"Scone (ogia)","fa":"اسکون","fi":"Skonssi","fr":"Scone (gâteau)","ha":"Scone","he":"סקון (לחמנייה)","hu":"Pogácsa","hy":"Սքոն","id":"Skon","it":"Scone (gastronomia)","ja":"スコーン","jv":"Scone","kn":"ಸ್ಕೋನ್","ko":"스콘","ms":"Skon","nl":"Scone (brood)","nb":"Scones","pl":"Scone (wypiek)","pt":"Scone","ru":"Скон","sv":"Scones","th":"สกอน","tr":"Scone","uk":"Скон","uz":"Skon","zh":"司康餅"},"sourceLanguage":"es"},{"title":"Seswaa","name":"Seswaa","country":"South Africa","region":"Botswana","url":"https://en.wikipedia.org/wiki/Seswaa","prepSummary":"El seswaa es un plato de carne tradicional de Botsuana, hecho de ternera, cabra, pollo o carne de cordero. La carne grasosa es generalmente hervida hasta ponerse tierna en cualquier tarro, con \"suficiente sal,\" y desmenuzada o golpeada. Es a menudo servido con pap (harina de maíz) o gachas de harina de sorgo.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Seswaa.jpg/960px-Seswaa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kalanga","licence":"CC BY-SA 3.0","leadFile":"Seswaa.jpg","views":8703,"langs":["bn","es","fr","ha","ig","jv","sw","uk","uz","yo"],"langNames":{"bn":"সেসওয়া","es":"Seswaa","fr":"Seswaa","ha":"Seswaa","ig":"Seswaa","jv":"Seswaa","sw":"Seswaa","uk":"Сесваа","uz":"Seswaa","yo":"Seswaa"},"sourceLanguage":"es"},{"title":"Skilpadjies","name":"Skilpadjies","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Skilpadjies","ingredients":["lamb","caul fat","coriander","chopped onion","salt","Worcestershire sauce"],"prepSummary":"Skilpadjies is 'n eg Suid-Afrikaanse dis, ook bekend as \"muise\", \"vlermuise\" en \"pofadder\". Die gereg bestaan uit lamslewer wat in netvet (die vetterige vlies wat die niere bedek) toegerol is. Meeste kokke maal die lewer grof en voeg dan koljander, 'n gekapte ui, sout en Worcestershire-sous daarby. Daarna word die mengsel in balletjies van ongeveer 80 mm omtrek gerol, toegedraai in netvet en stewig vasgesteek met 'n tandestokkie. Die gaarmaak behels braai oor 'n oop koolvuur totdat die vet begin bros raak. Die name \"skilpadjie\", \"muise\", \"vlermuise\" en \"pofadder\" verwys na die gereg se uiterli","views":7648,"langs":["af","fr","ha","ig"],"langNames":{"af":"Skilpadjies","fr":"Skilpadjies","ha":"Skilpadjies","ig":"Skilpadjies"},"sourceLanguage":"af"},{"title":"Soetpatats","name":"Soetpatats","country":"South Africa","region":"Western Cape","url":"https://en.wikipedia.org/wiki/Soetpatats","ingredients":["sweet potato","butter","brown sugar","cinnamon"],"course":"main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Soetpatats.jpg/960px-Soetpatats.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Discott","licence":"CC BY-SA 4.0","leadFile":"Soetpatats.jpg","views":1517,"langs":["ha","ig","jv"],"langNames":{"ha":"Soetpatats","ig":"Soetpatats","jv":"Soetpatats"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Sosatie","name":"Sosatie","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Sosatie","ingredients":["Meat"],"prepSummary":"To prepare, mutton or other meat chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. However, the most common way to cook the sosaties is outside, on a braai (or barbecue).","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Chicken_sosatie.jpg/960px-Chicken_sosatie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chee.hong","licence":"CC BY 2.0","leadFile":"Chicken_sosatie.jpg","views":8686,"langs":["af","es","fr","ha","id","ig","it","jv","ko","ms","pt","uk","zu"],"langNames":{"af":"Sosatie","es":"Sosatie","fr":"Sosatie","ha":"Sosatie","id":"Sosatie","ig":"Sosatie","it":"Sosatie","jv":"Sosatie","ko":"수사티","ms":"Sosatie","pt":"Sosatie","uk":"Сосаті","zu":"I-Sosatie"}},{"title":"South African wine","name":"South African wine","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/South_African_wine","prepSummary":"The winemaking traditions of South Africa often represent a hybridisation of Old World wine making and the new. Since the end of apartheid, many producers have been working to produce more \"international\" styles of wine that can succeed in the world market. Flying winemakers from France, Spain, and California have brought new techniques and styles to South Africa. In the 1980s, the use of oak barrels for fermentation and ageing became popular. The use of chaptalisation is illegal in South Africa as the country's warm climate makes attaining sufficient sugar and alcohol levels for wine production non-problematic.","views":21023,"langs":["af","da","de","et","fi","fr","hu","it","ja","ka","nb","nl","ru","sv","tr","uk"],"langNames":{"af":"Suid-Afrikaanse wyn","da":"Vinbrug i Sydafrika","de":"Weinbau in Südafrika","et":"Lõuna-Aafrika Vabariigi veinid","fi":"Viinintuotanto Etelä-Afrikassa","fr":"Viticulture en Afrique du Sud","hu":"Dél-afrikai borok","it":"Viticoltura in Sudafrica","ja":"南アフリカ共和国のワイン","ka":"სამხრეთ აფრიკული ღვინო","nl":"Wijnbouw in Zuid-Afrika","nb":"Sørafrikansk vin","ru":"Виноделие в ЮАР","sv":"Sydafrikanska viner","tr":"Güney Afrika şarabı","uk":"Виноробство в Південно-Африканській Республіці"}},{"title":"Spatlo","name":"Spatlo","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Spatlo","prepSummary":"Spatlo (ook gespel sphatlo) is 'n Suid-Afrikaanse straatkos wat gewild is in al die provinsies van Suid-Afrika, veral Gauteng. Dit staan ook bekend as 'n \"kota\" of \"skhambane\". Die spatlo word gemaak van 'n uitgeholde kwartbrood wat gevul word met 'n verskeidenheid bestanddele, dikwels aartappel slaptjips, russian, 'n gebakte eier, vleisflappie (\"patty\"), kaas, polonie en atchar. Die naam kota, wat in gebiede soos Soweto en Johannesburg gebruik word, is afgelei van die Engelse woord quarter, wat verwys na die grootte van die brood wat gebruik word. Die naam sphatlo word in die Pretoriase towns","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Spatlo02.jpg/960px-Spatlo02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0","leadFile":"Spatlo02.jpg","views":10864,"langs":["af","ar","ha","ig"],"langNames":{"af":"Spatlo","ar":"سباتلو","ha":"Spatlo","ig":"Spatlo"},"sourceLanguage":"af"},{"title":"Spice Route Paarl","name":"Spice Route Paarl","country":"South Africa","url":"https://en.wikipedia.org/wiki/Spice_Route_Paarl","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Spice_Route_Paarl.JPG/960px-Spice_Route_Paarl.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"USB15","licence":"CC BY-SA 4.0","leadFile":"Spice_Route_Paarl.JPG","views":1152,"langs":["ha","ig"],"langNames":{"ha":"Hanyar Abin Ƙanshi Paarl","ig":"Spice Route Paarl"}},{"title":"Steak Diane","name":"Steak Diane","country":"United States","region":"Australian","url":"https://en.wikipedia.org/wiki/Steak_Diane","ingredients":["beefsteak"],"prepSummary":"Steak Diane is similar to steak au poivre, but has less pepper. Early recipes had few ingredients: steak, butter, Worcestershire sauce, pepper, salt and chopped parsley, Older recipes generally specify sirloin steak; more recent ones use tenderloin. or mushrooms Others are more similar to the older recipes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Steak_Diane.jpg/960px-Steak_Diane.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jason Hutchens from Sydney, Australia","licence":"CC BY 2.0","leadFile":"Steak_Diane.jpg","views":73931,"langs":["af","fr","he","ig","jv","zh"],"langNames":{"af":"Bief Diane","fr":"Steak Diane","he":"סטייק דיאנה","ig":"Steak Diane","jv":"Diane stik","zh":"戴安娜牛排"}},{"title":"Sunday roast","name":"Sunday roast","country":"United Kingdom","region":"Western Europe","url":"https://en.wikipedia.org/wiki/Sunday_roast","ingredients":["Roast meat"],"prepSummary":"El Sunday roast o Sunday lunch («asado o almuerzo de los domingos») es un plato típico de la cocina británica relacionado con la celebración de los domingos, y uno de los iconos más representativos de la «Alegre Inglaterra». El plato consiste en una especie de asado de carne con patatas. También se come en Irlanda, Australia, Estados Unidos, Canadá y Nueva Zelanda.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Sunday_roast_lamb_Cock_Inn_Henham_Essex_England_01.jpg/960px-Sunday_roast_lamb_Cock_Inn_Henham_Essex_England_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acabashi","licence":"CC BY-SA 4.0","leadFile":"Sunday_roast_lamb_Cock_Inn_Henham_Essex_England_01.jpg","views":182959,"langs":["ar","ca","cy","de","es","fr","ha","he","ig","it","ja","jv","ko","nb","pl","pt","ru","tr","uk","vi","zh"],"langNames":{"ar":"مشوي الأحد","ca":"Sunday roast","cy":"Cinio Dydd Sul","de":"Sunday roast","es":"Sunday roast","fr":"Sunday roast","ha":"Rashin dafa abinci a ranar Lahadi","he":"צלי יום ראשון","ig":"Sunday roast","it":"Sunday roast","ja":"サンデーロースト","jv":"Sunday roast","ko":"선데이 로스트","nb":"Sunday roast","pl":"Sunday roast","pt":"Sunday roast","ru":"Воскресный обед","tr":"Pazar rostosu","uk":"Недільний обід","vi":"Sunday roast","zh":"週日烤肉"},"sourceLanguage":"es"},{"title":"Trifle","name":"Trifle","country":"United Kingdom","region":"England","url":"https://en.wikipedia.org/wiki/Trifle","ingredients":["Variable: sponge biscuit (ladyfinger)","sherry","custard","fruit","whipped cream"],"prepSummary":"Un trifle es un postre elaborado a partir de una crema pastelera (a menudo solidificada), frutas, masa de bizcocho, zumo de frutas o, más recientemente, gelatina y nata montada. Estos ingredientes se distribuyen en capas con el bizcocho como separación entre ellas y la fruta, la crema custard recubre las últimas capas al final. Es uno de los postres típicos de la cocina inglesa que puede verse frecuentemente en la cocina de los países anglosajones.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Trifle_4layer.jpg/960px-Trifle_4layer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dlublink","licence":"CC BY 3.0","leadFile":"Trifle_4layer.jpg","views":143506,"langs":["ar","az","cy","de","es","fa","fi","fr","he","hu","hy","it","ja","jv","ko","nb","nl","pl","pt","ru","th","tr","uk","uz","zh"],"langNames":{"ar":"ترايفل","az":"Trayfl şirniyyatı","cy":"Treiffl","de":"Trifle","es":"Trifle","fa":"ترایفل","fi":"Trifle","fr":"Trifle","he":"טרייפל","hu":"Trifle","hy":"Թրայֆլ","it":"Trifle","ja":"トライフル","jv":"Trifle","ko":"트라이플","nl":"Trifle","nb":"Trifle","pl":"Trifle","pt":"Trifle","ru":"Трайфл","th":"ทรัยเฟิล","tr":"Trifle","uk":"Трайфл","uz":"Trayfl","zh":"乳脂鬆糕"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Umngqusho","name":"Umngqusho","country":"South Africa","region":"Eastern Cape","url":"https://en.wikipedia.org/wiki/Umngqusho","ingredients":["samp with sugar beans","butter","onions","potatoes","chili peppers"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Umngqusho.jpg/960px-Umngqusho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Mountjoy","licence":"CC BY 2.0","leadFile":"Umngqusho.jpg","views":6582,"langs":["af","fr","ha","ig","th","zu"],"langNames":{"af":"Noesj","fr":"Umngqusho","ha":"Umngqusho","ig":"Umngqusho","th":"อุมงฺกูโช","zu":"Isitambu nobhontshisi"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Umqombothi","name":"Umqombothi","country":"South Africa","url":"https://en.wikipedia.org/wiki/Umqombothi","prepSummary":"Umqombothi is brewed following traditional customs, and these vary slightly between regions. The recipe is often passed down through generations. The beer is traditionally prepared over a fire outside of the house. It then passively cools to ambient temperatures outside the house. The ingredients used are: equal measures of maize meal, crushed mealie malt (corn malt), and crushed sorghum malt. The maize malt provides a lighter-toned beer with a mellower flavour. The sorghum malt provides a darker beer. The ingredients are mixed in a cast-iron pot, known as a potjie in South Africa. Four measures of warm water are added. The mixture is left overnight.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Umqombothi.jpg/960px-Umqombothi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ntentema","licence":"CC BY-SA 4.0","leadFile":"Umqombothi.jpg","views":14895,"langs":["af","de","ha","ig","it","pt","yo"],"langNames":{"af":"Umqombothi","de":"Umqombothi","ha":"Umqombothi","ig":"Umqombothi","it":"Umqombothi","pt":"Umqombothi","yo":"Umqombothi"}},{"title":"Weet-Bix","name":"Weet-Bix","country":"Australia","region":"Australian","url":"https://en.wikipedia.org/wiki/Weet-Bix","prepSummary":"Weet-Bix is een ontbijtproduct van de Sanitarium Health Food Company. Het wordt in Australië geproduceerd in Sydney, Brisbane en Perth, en daarnaast in het Nieuw-Zeelandse Auckland. Behalve in Australië en Nieuw-Zeeland wordt het graanontbijt ook verkocht in Papoea-Nieuw-Guinea, Fiji, Nieuw-Caledonië, Indonesië, Singapore, Maleisië en Frans-Polynesië. Categorie:Ontbijt Categorie:Graanproduct","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Weetbix_Stevage.jpg/960px-Weetbix_Stevage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stevage","licence":"CC BY-SA 4.0","leadFile":"Weetbix_Stevage.jpg","views":55089,"langs":["af","ca","cy","fi","ga","ha","ig","is","nl","sv"],"langNames":{"af":"WeetBix","ca":"WeetBix","cy":"WeetBix","fi":"WeetBix","ga":"WeetBix","ha":"Weet-Bix","ig":"Weet-Bix","is":"WeetBix","nl":"Weet-Bix","sv":"Weet-Bix"},"sourceLanguage":"nl","originClaims":["Australia","New Zealand"]},{"title":"The Beerhouse","name":"The Beerhouse","country":"South Africa","url":"https://en.wikipedia.org/wiki/The_Beerhouse","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Beerhouse_Long_St_CT_jeh.jpg/960px-Beerhouse_Long_St_CT_jeh.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jim.henderson","licence":"CC BY-SA 4.0","leadFile":"Beerhouse_Long_St_CT_jeh.jpg","views":2441,"notFood":"a company"},{"title":"Carling Brewery","name":"Carling Brewery","country":"South Africa","url":"https://en.wikipedia.org/wiki/Carling_Brewery","prepSummary":"Carling es una cervecería canadiense fundada por Thomas Carling en London, Ontario, en 1840. En 1952 Carling Lager se vendió por primera vez en el Reino Unido; a principios de la década de 1980 se convirtió en la marca de cerveza más popular del Reino Unido (por volumen vendido). La compañía cambió de manos numerosas veces; fue adquirida por Canadian Breweries Limited, que eventualmente fue rebautizada Carling O'Keefe, que se fusionó con Molson, que luego se fusionó con Coors para formar Molson Coors Brewing Company. En Sudáfrica, SABMiller distribuye las marcas Carling.","leadFile":"CarlingLogo.png","views":52437,"langs":["da","de","es","fa","fr","it","ko","tr","vi"],"langNames":{"da":"Carling Brewery","de":"Carling (Biermarke)","es":"Carling (cerveza)","fa":"کارخانه آبجو سازی کارلینگ","fr":"Carling (bière)","it":"Carling (birra)","ko":"칼링","tr":"Carling","vi":"Carling Nhãn Đen"},"sourceLanguage":"es"},{"title":"Castle Brewery","name":"Castle Brewery","country":"South Africa","url":"https://en.wikipedia.org/wiki/Castle_Brewery","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Castle.Beer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ekem","licence":"CC BY-SA 3.0","leadFile":"Castle.Beer.JPG","views":4118},{"title":"Castle Lager","name":"Castle Lager","country":"South Africa","url":"https://en.wikipedia.org/wiki/Castle_Lager","prepSummary":"Castle Lager is 'n Suid-Afrikaanse bleek lager vervaardig deur SABMiller. Dit is die vlagskipproduk van die Castle Brouery en is onder andere beskryf as Suid-Afrika se nasionale bier, wat verwant is aan Carling in die Verenigde Koninkryk en Budweiser in die Verenigde State van Amerika. Castle Lager is bekroon in die \"Wêreld se Beste Gebottelde Lager\"-kategorie by die Brewing Industry International Awards in 2000, en is die amptelike borg van baie sportverenigings in Suid-Afrika, insluitend die Suid-Afrikaanse Sokkerspan en die Suid-Afrikaanse Krieketspan.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/CastleLagerandGlass2016.jpg/960px-CastleLagerandGlass2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Britfan97","licence":"CC BY-SA 3.0","leadFile":"CastleLagerandGlass2016.jpg","views":19097,"langs":["af","fr","it"],"langNames":{"af":"Castle Lager","fr":"Castle (bière)","it":"Castle Lager"},"sourceLanguage":"af"},{"title":"South African Breweries","name":"South African Breweries","country":"South Africa","url":"https://en.wikipedia.org/wiki/South_African_Breweries","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/SAB_Logo_Full_colour_RGB_White%282%29.jpg/960px-SAB_Logo_Full_colour_RGB_White%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaun.lukhele2","licence":"CC BY-SA 4.0","leadFile":"SAB_Logo_Full_colour_RGB_White(2).jpg","views":18621,"langs":["af","fa","id","nb","pt","ur","zh"],"langNames":{"af":"Suid-Afrikaanse Brouerye","fa":"آبجوسازی آفریقای جنوبی","id":"South African Breweries","nb":"South African Breweries","pt":"South African Breweries","ur":"ساؤتھ افریقن بریوریز","zh":"南非釀酒公司"},"notFood":"a business"},{"title":"Bashew's","name":"Bashew's","country":"South Africa","region":"South African drinks","url":"https://en.wikipedia.org/wiki/Bashew's","views":2308},{"title":"Channel Island milk","name":"Channel Island milk","country":"South Africa","region":"South African drinks","url":"https://en.wikipedia.org/wiki/Channel_Island_milk","views":11780},{"title":"BOS Ice Tea","name":"BOS Ice Tea","country":"South Africa","url":"https://en.wikipedia.org/wiki/BOS_Ice_Tea","leadFile":"Bosicetealogo.jpg","views":2376,"notFood":"a public company"},{"title":"Iron Brew (South African drink)","name":"Iron Brew (South African drink)","country":"South Africa","region":"South African drinks","url":"https://en.wikipedia.org/wiki/Iron_Brew_(South_African_drink)","leadFile":"Iron_Brew_logo.jpg","views":6880,"langs":["ig","tr"],"langNames":{"ig":"Iron Brew (ihe ọṅụṅụ South Africa)","tr":"Iron Brew"}},{"title":"Red espresso","name":"Red espresso","country":"South Africa","url":"https://en.wikipedia.org/wiki/Red_espresso","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fd/Red_Espresso_Logo.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kobiesnyman1","licence":"CC BY-SA 4.0","leadFile":"Red_Espresso_Logo.png","views":1856,"notFood":"a company"},{"title":"Sparletta","name":"Sparletta","country":"South Africa","region":"South African drinks","url":"https://en.wikipedia.org/wiki/Sparletta","prepSummary":"Sparletta ist eine Produktreihe von Erfrischungsgetränken, die von Coca-Cola Company in Südafrika und Simbabwe hergestellt wird. Sie wurde 1953 von Thomas Cook und seiner Coca-Cola-Fabrik in Standerton erfunden. Ihm gehörten auch die Coca-Cola-Fabrik in Nigel und die Coca-Cola-Fabrik in EMalahleni. Sparletta wird in Mayotte, Comoros, Zimbabwe, Südafrika, Malawi, Lesotho, Namibia, Mosambik, Kenia, Uganda, Sambia, Botswana und Tansania. vertrieben. Es existieren die folgenden Geschmacksrichtungen: Creme Soda, Sparberry (Beerengeschmack), Cherry Plum (Pflaume und Kirsche), Stoney Ginger Beer, Pin","leadFile":"Sparletta_Creme_Soda.jpg","views":6567,"langs":["de","ha","nl","tr"],"langNames":{"de":"Sparletta","ha":"Sparletta","nl":"Sparletta","tr":"Sparletta"},"sourceLanguage":"de"},{"title":"Springbokkie","name":"Springbokkie","country":"South Africa","region":"South African drinks","url":"https://en.wikipedia.org/wiki/Springbokkie","prepSummary":"Die Springbokkie (dus 'n klein springbok in Afrikaans) is 'n skemerkelkieskieter wat gewild is in Suid-Afrika. Dit word saamgestel uit crème de menthe en Amarula. Die drankie ontleen sy naam aan die land se nasionale dier, en die kleure van die spantruie (groen en goud) van die Suid-Afrikaanse nasionale rugbyspan, wat as \"Die Springbokke\" bekend staan. Die verhouding van Amarula tot crème de menthe kan aansienlik verskil tussen resepte.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Amarula_Springbokkie_shooter.jpg/960px-Amarula_Springbokkie_shooter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lorienkee","licence":"CC BY 3.0","leadFile":"Amarula_Springbokkie_shooter.jpg","views":17026,"langs":["af","ha","ko","tr"],"langNames":{"af":"Springbokkie","ha":"Springbokkie","ko":"스프링보키","tr":"Springbokkie"},"sourceLanguage":"af"},{"title":"Bar One","name":"Bar One","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Bar_One","prepSummary":"Bar One ou Bar•One est une barre chocolatée populaire inventée et fabriquée en Afrique du Sud par Nestlé et vendue en Afrique du Sud et en Inde. Elle est similaire aux barres anglaises Mars et se compose d'une couche de nougat malté avec une garniture au caramel et recouverte de chocolat au lait. En Afrique du Sud, il existe d'autres variantes, notamment une version Bar One Peanut et une version aromatisée au café.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Bar_One_chocolate_bar.jpg/960px-Bar_One_chocolate_bar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Discott","licence":"CC BY-SA 4.0","leadFile":"Bar_One_chocolate_bar.jpg","views":7227,"langs":["fr","ig","tr"],"langNames":{"fr":"Bar One","ig":"Bar nke Mbụ","tr":"Bar One"},"sourceLanguage":"fr"},{"title":"Coconut ice","name":"Coconut ice","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Coconut_ice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Coconut_ice.jpg/960px-Coconut_ice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peter","licence":"CC BY-SA 2.0","leadFile":"Coconut_ice.jpg","views":9229,"langs":["ar","hi","jv"],"langNames":{"ar":"ثلج جوز الهند","hi":"नारियल बर्फ़ी","jv":"Es klapa"}},{"title":"Tameletjie","name":"Tameletjie","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Tameletjie","prepSummary":"'n Tameletjie is 'n tuisgemaakte toffiekoekie wat prominent in die Afrikaner- en Maleisiese kulture van Suid-Afrika verskyn. Die soetigheid word gemaak van suiker en water wat gekook is tot dit gekaramelliseer het en dan laat staan is om af te koel om 'n harde soetding te vorm. Daar is baie variasies van die soetding wat verkry word deur amandels, dennepitte of klapper by die resep te voeg.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/97/Tameletjie4.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DuncanMcCloud","licence":"CC BY-SA 3.0","leadFile":"Tameletjie4.JPG","views":2165,"langs":["af","ig"],"langNames":{"af":"Tameletjie","ig":"Tameletjie"},"sourceLanguage":"af"},{"title":"Koe'sister","name":"Koe'sister","country":"South Africa","region":"South African pastries","url":"https://en.wikipedia.org/wiki/Koe'sister","ingredients":["Dough","sugar syrup","desiccated coconut","spices"],"prepSummary":"'n Koesister is 'n tradisionele Kaaps-Maleise oliebol met 'n klapperbuitelaag wat met speserye gegeur is. Die eerste wêreldkoesisterdag is op Sondag, 1 September 2019 gevier tydens 'n geleentheid wat gehou is by die Radisson RED Hotel V&A Waterfront, Kaapstad, Suid-Afrika; in vennootskap met Vannie Kaap. Wêreldkoesisterdag word gevier op die eerste Sondag in September. Koesisters word berei deur deeg met meel, suiker en gis aan te maak en dan met speserye soos kaneel, anys, gemmer, kardamom en gedroogde nartjieskil gegeur. Die bolletjies word in olie vlakgebraai, afgekoel, verder in kokende su","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Koe%27sister.jpg/960px-Koe%27sister.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Discott","licence":"CC BY-SA 4.0","leadFile":"Koe'sister.jpg","views":9730,"langs":["af","ig","jv","uk"],"langNames":{"af":"Koesister","ig":"Nwanne nwanyị Koe","jv":"Koe'sister","uk":"Коесістер"},"sourceLanguage":"af"},{"title":"Vetkoek","name":"Vetkoek","country":"South Africa","region":"Southern Africa","url":"https://en.wikipedia.org/wiki/Vetkoek","ingredients":["Flour","salt","sugar","yeast"],"prepSummary":"‘n Vetkoek is 'n versnapering wat bestaan uit brooddeeg wat in olie diepgebraai word. Die brooddeeg word eers vooraf in handgrootte bolletjies gerol, platgedruk en laat staan om te rys voor dit in olie gebraai word. Die vetkoek kan volgens smaak gevul word met kerriemaalvleis, kaas, stroop ens.","course":"Starter course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Vetkoek_with_mince-001.jpg/960px-Vetkoek_with_mince-001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NJR ZA","licence":"CC BY-SA 3.0","leadFile":"Vetkoek_with_mince-001.jpg","views":18168,"langs":["af","ar","de","es","fr","ha","ig","it","jv","nl","uk","zu"],"langNames":{"af":"Vetkoek","ar":"فيتكويك","de":"Vetkoek","es":"Vetkoek","fr":"Vetkoek","ha":"Vetkoek","ig":"Vetkoek","it":"Vetkoek","jv":"Vetkoek","nl":"Vetkoek","uk":"Феткук","zu":"Igwinya"},"sourceLanguage":"af"},{"title":"Dombolo","name":"Dombolo","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Dombolo","prepSummary":"Dombolo (ook bekend as umbhako, ujeqe, dipapata in Setswana en rostile in isiXhosa) is 'n tradisionele Suid-Afrikaanse gestoomde brood of kluitjie. Dit is 'n gewilde stapelvoedsel in baie huise in Suid-Afrika. Die brood word voorberei in 'n houer wat in 'n pot kookwater geplaas word. Dit verskil van die tradisionele kluitjie in dié opsig dat dit met gis in plaas van bakpoeier berei word. Daar is verskillende variasies van die gereg in Suid-Afrika. In die Zoeloekultuur word dombolo bo-op 'n bredie gekook eerder as op sy eie in 'n aparte pot. Daardie variasie van die gestoomde brood staan onder","views":5468,"langs":["af","ig","zu"],"langNames":{"af":"Dombolo","ig":"Dombolo","zu":"Idombolo"},"sourceLanguage":"af"},{"title":"Mealie bread","name":"Mealie bread","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Mealie_bread","ingredients":["Sweet corn (white maize)"],"prepSummary":"Le pain mealie est un pain de maïs typique du sud de l’Afrique et d'Eswatini. De texture moelleuse, presque humide, il comporte des grains de maïs entiers, partiellement moulus, qui lui donnent sa texture particulière, assez friable.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Mealie_bread01.jpg/960px-Mealie_bread01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0","leadFile":"Mealie_bread01.jpg","views":2140,"langs":["fr","ig","ko"],"langNames":{"fr":"Pain mealie","ig":"Mealie bread","ko":"밀리빵"},"sourceLanguage":"fr"},{"title":"Mosbolletjies","name":"Mosbolletjies","country":"South Africa","region":"Cape Winelands","url":"https://en.wikipedia.org/wiki/Mosbolletjies","ingredients":["Flour","salt","butter","sugar","yeast","grape juice","milk","aniseed"],"prepSummary":"Mosbolletjies is 'n tradisionele Suid-Afrikaanse brood wat gemaak word van deeg deursuur met druiwemos, en gegeur met anys. Mosbolletjies is eerste deur die Franse Hugenote gemaak, en is soortgelyk aan die Franse Brioche.","course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Mosbolletjies_with_green_fig_preserve.JPG/960px-Mosbolletjies_with_green_fig_preserve.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucinda jolly","licence":"CC BY-SA 4.0","leadFile":"Mosbolletjies_with_green_fig_preserve.JPG","views":3456,"langs":["af","es","fr","ig","jv","nl"],"langNames":{"af":"Mosbolletjies","es":"Mosbolletjies","fr":"Mosbolletjies","ig":"Mosbolletjies","jv":"Mosbolletjies","nl":"Mosbolletjies"},"sourceLanguage":"af"},{"title":"Potbrood","name":"Potbrood","country":"South Africa","region":"South African","url":"https://en.wikipedia.org/wiki/Potbrood","prepSummary":"Potbrood is 'n soort gisbrood wat deel uitmaak van die tradisionele Afrikaner-kookkuns. Dit word op die kole gaargemaak in 'n ysterpot, die sogenaamde platpotjie.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Potbrood-001.jpg/960px-Potbrood-001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NJR ZA","licence":"CC BY-SA 3.0","leadFile":"Potbrood-001.jpg","views":2478,"langs":["af","de","fr","id","ig","ja","ko","nl"],"langNames":{"af":"Potbrood","de":"Potbrood","fr":"Potbrood","id":"Potbrood","ig":"Potbrood","ja":"ポットブレッド","ko":"폿브로트","nl":"Potbrood"},"sourceLanguage":"af"},{"title":"Koeksister","name":"Koeksister","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Koeksister","ingredients":["Dough","sugar syrup"],"course":"Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f9/Koeksisters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Goodway","licence":"CC BY-SA 2.0","leadFile":"Koeksisters.jpg","views":25938,"langs":["af","ar","de","es","fr","ig","it","jv","ko","ms","nl","uk"],"langNames":{"af":"Koeksister","ar":"كوكسستر","de":"Koeksister","es":"Koeksuster","fr":"Koeksister","ig":"Koeksister","it":"Koeksister","jv":"Koeksister","ko":"쿠크시스터","ms":"Koeksister","nl":"Koeksister","uk":"Куксістер"}},{"title":"NikNaks (South African snack)","name":"NikNaks (South African snack)","country":"South Africa","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/NikNaks_(South_African_snack)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/NiknaksZA.jpg/960px-NiknaksZA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Discott","licence":"CC BY-SA 4.0","leadFile":"NiknaksZA.jpg","views":8619,"langs":["ig"],"langNames":{"ig":"NikNaks (nri South Africa)"}},{"title":"Water biscuit","name":"Water biscuit","country":"United Kingdom","region":"South African snack foods","url":"https://en.wikipedia.org/wiki/Water_biscuit","ingredients":["Flour","water"],"prepSummary":"Una cracker, también conocida como galleta de agua, galleta salada, masita salada o masita seca (según la región) es un tipo de tostada horneada habitualmente con masa de harina sin levadura y elaborado con diversas formas, tamaños y sabores (y colores). Se aromatiza o condimenta con sal en la masa tanto como con hierbas, semillas o queso, espolvoreado encima luego de hornear. Las crackers son un alimento básico nutritivo y fácil de usar que se almacena y transporta bien. Unos precedentes del cracker moderno están en las galletas náuticas, las hostias. Sus raíces están en los panes planos anti","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Crackers_with_herring_and_garlic_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Giovanni JL from Singapore","licence":"CC BY-SA 2.0","leadFile":"Crackers_with_herring_and_garlic_sauce.jpg","views":28420,"langs":["es","is","jv"],"langNames":{"es":"Galletitas de agua","is":"Tekex","jv":"Biskuit banyu"},"sourceLanguage":"es"},{"title":"Ostrich stew","name":"Ostrich stew","country":"South Africa","region":"South African stews","url":"https://en.wikipedia.org/wiki/Ostrich_stew","views":824,"langs":["ig","vi"],"langNames":{"ig":"Nri Ostrich","vi":"Thịt đà điểu"}},{"title":"Tomato bredie","name":"Tomato bredie","country":"South Africa","region":"South African stews","url":"https://en.wikipedia.org/wiki/Tomato_bredie","ingredients":["Mutton","cinnamon","cardamom","ginger","cloves","chilli"],"prepSummary":"Tamatiebredie is 'n eg Suid-Afrikaanse gereg wat gewoonlik van skaapvleis gemaak word en as hoofgereg bedien word. Dit word vir 'n lang tyd gekook, maar 'n drukkoker (stoompot) kan gebruik word om die tyd te verkort. Dit bevat bestanddele soos kaneel, kardamom, gemmer en naeltjies sowel as brandrissies. Die gereg is oorspronklik van Nederlandse oorsprong, maar die woord \"bredie\" is van Maleisiese oorsprong. Dit is vir die eerste in die Kaap deur Maleiers gekook, meestal deur slawe wat na die kolonie gebring is. Die woord bredie verwys na oosterse spinasie. In tamatiebredie word tamaties natuur","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Chicken_with_tomato_bredie_%2812567481243%29.jpg/960px-Chicken_with_tomato_bredie_%2812567481243%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tibor Kelemen","licence":"CC BY 2.0","leadFile":"Chicken_with_tomato_bredie_(12567481243).jpg","views":8446,"langs":["af","fr","ig","pt","yo"],"langNames":{"af":"Tamatiebredie","fr":"Bredie","ig":"Tomato bredie","pt":"Bredie","yo":"Tomato bredie"},"sourceLanguage":"af"},{"title":"Waterblommetjiebredie","name":"Waterblommetjiebredie","country":"South Africa","region":"Western Cape","url":"https://en.wikipedia.org/wiki/Waterblommetjiebredie","ingredients":["Meat (typically lamb)","Aponogeton distachyos flowers"],"prepSummary":"Waterblommetjiebredie is 'n eg Suid-Afrikaanse bredie. Dit word van vleis gemaak, tipies van lam- of skaapvleis wat saam met waterblommetjies (blomme van Aponogeton distachyos) gestoof word. Waterblommetjies word algemeen in die damme en vleie van die Wes-Kaap aangetref. Die blomkoppies van die plant is in die winter tussen Julie en Augustus gereed om gepluk te word. Waterblommetjiebredie word dus meestal in die winter voorberei.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Aponogeton_distachyos_-_Waterblommetjies_from_tin.JPG/960px-Aponogeton_distachyos_-_Waterblommetjies_from_tin.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Genet","licence":"CC BY-SA 3.0","leadFile":"Aponogeton_distachyos_-_Waterblommetjies_from_tin.JPG","views":5863,"langs":["af","fr","id","ig","jv","ru"],"langNames":{"af":"Waterblommetjiebredie","fr":"Waterblommetjiebredie","id":"Waterblommetjiebredie","ig":"Waterblommetjiebredie","jv":"Waterblommetjiebredie","ru":"Ватербломметьибреди"},"sourceLanguage":"af","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"History of South African wine","name":"History of South African wine","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/History_of_South_African_wine","prepSummary":"Between 1688 and 1690s the Cape Colony experienced an influx of French Huguenots, driven to leave France following the Edict of Fontainebleau, which effectively revoked the Edict of Nantes. After initially forcing their integration among Dutch and German immigrant communities the Cape Governor, Simon van der Stel, eventually gave the settlers land near Boschendal in what is now Franschhoek, known as the \"French corner\". The Huguenots brought with them their viticulture and winemaking experience from their homeland.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Charles_Bell_-_Jan_van_Riebeeck_se_aankoms_aan_die_Kaap.jpg/960px-Charles_Bell_-_Jan_van_Riebeeck_se_aankoms_aan_die_Kaap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Davidson Bell","licence":"Public domain","leadFile":"Charles_Bell_-_Jan_van_Riebeeck_se_aankoms_aan_die_Kaap.jpg","views":3907,"langs":["bn"],"langNames":{"bn":"দক্ষিণ আফ্রিকান দ্রাক্ষাসুরার ইতিহাস"}},{"title":"Wine regions of South Africa","name":"Wine regions of South Africa","country":"South Africa","url":"https://en.wikipedia.org/wiki/Wine_regions_of_South_Africa","prepSummary":"Er zijn zes wijnstreken in Zuid-Afrika waarvan de wijnen de titel Wine of Origen mogen dragen. Naast de zes regio's zijn er 26 districten, 67 wards, 179 estates en nog individuele wijngaarden. Tevens zijn er vijf geografische gebieden benoemd.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/South_African_wine_regions.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Western_Cape_rural_education_districts.svg: Htonl derivative work: Agne27 (talk)","licence":"CC BY-SA 3.0","leadFile":"South_African_wine_regions.jpg","views":5932,"langs":["nl"],"langNames":{"nl":"Lijst van wijnstreken in Zuid-Afrika"},"sourceLanguage":"nl","notFood":"a list article"},{"title":"Constantia (wine)","name":"Constantia (wine)","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/Constantia_(wine)","prepSummary":"Constantia es un vino dulce sudafricano. Se elabora con la cepa moscatel de Frontignan en el distrito de Constantia, Ciudad del Cabo, Sudáfrica. La primera bodega se fundó en 1685 por el gobernador del Cabo, Simon van der Stel en un valle frente a False Bay. El vino de Constantia pronto adquirió buena reputación, y fue exportado como vino de postre en los siglos y a diversos países de Europa, siendo consumido por aristócratas, miembros de la realeza y políticos, desde Bismarck hasta Federico el Grande, rey de Prusia, y el rey Luis Felipe de Orléans de Francia. Napoleón lo bebió durante su exil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Vin_de_Constance.jpg/960px-Vin_de_Constance.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bapak Alex","licence":"CC BY-SA 4.0","leadFile":"Vin_de_Constance.jpg","views":6999,"langs":["de","es","nl","pt"],"langNames":{"de":"Constantia (Wein)","es":"Constantia (vino)","nl":"Vin de Constance","pt":"Constantia (vinho)"},"sourceLanguage":"es"},{"title":"Crouchen","name":"Crouchen","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/Crouchen","prepSummary":"La crouchen es una uva blanca usada para el vino de Sudáfrica y Australia. Se originó en el Pirineo francés pero ahora está prácticamente extinta en Francia debido a su gran susceptibilidad a las enfermedades de la uva como el mildiu. La uva es conocida bajo una gran variedad de sinónimos, entre los que destacan clare riesling y cape riesling aunque no está emparentada con la variedad riesling. Las regulaciones recientes de la Unión Europea han prohibido el uso de estos dos sinónimos en las etiquetas pero aun así se sigue encontrando en algunos casos.","views":1180,"langs":["de","es","fr"],"langNames":{"de":"Crouchen","es":"Crouchen","fr":"Crouchen"},"sourceLanguage":"es"},{"title":"Groot Constantia","name":"Groot Constantia","country":"South Africa","url":"https://en.wikipedia.org/wiki/Groot_Constantia","prepSummary":"Groot Constantia is noted particularly for its production of high-quality red wines, including Shiraz, Merlot and blended red Gouverneurs Reserve. In 2003 the estate began production of a Constantia dessert wine, called Grand Constance, for the first time since the 1880s.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Groot_Constantia.jpg/960px-Groot_Constantia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tjeerd Wiersma from Amsterdam, The Netherlands","licence":"CC BY 2.0","leadFile":"Groot_Constantia.jpg","views":11947,"langs":["af","es","fr","nl","pt"],"langNames":{"af":"Groot Constantia","es":"Groot Constantia","fr":"Vignoble de Constantia","nl":"Groot Constantia","pt":"Groot constantia"}},{"title":"KWV South Africa","name":"KWV South Africa","country":"South Africa","url":"https://en.wikipedia.org/wiki/KWV_South_Africa","prepSummary":"KWV, wat in 1918 gestig is as die Ko-operatiewe Wijnbouwers Vereniging van Zuid-Afrika, is een van die vooraanstaande vervaardigers van wyn en sterk drank in Suid-Afrika. Sy handelsmerke sluit in Roodeberg, Laborie en KWV-wyn en. Sy hoofkwartier is in die Paarl, Wes-Kaap. KWV Beperk se naam is ná die maatskappy se ontbondeling in 2009 verander na KWV Beherend Beperk, terwyl KWV Beleggings nou bekend is as Capevin Beleggings.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/KWV_Pty_LTD_South_Africa_Logo.jpg/960px-KWV_Pty_LTD_South_Africa_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KWV Pty LTD South Africa","licence":"Public domain","leadFile":"KWV_Pty_LTD_South_Africa_Logo.jpg","views":3268,"langs":["af","de","ru","sv","ur"],"langNames":{"af":"KWV","de":"KWV Holdings","ru":"KWV","sv":"KWV","ur":"کے ڈبلیو وی ساؤتھ افریقہ"},"sourceLanguage":"af","notFood":"a business"},{"title":"Oude Molen Distillery","name":"Oude Molen Distillery","country":"South Africa","url":"https://en.wikipedia.org/wiki/Oude_Molen_Distillery","views":552,"notFood":"a business"},{"title":"Pinotage","name":"Pinotage","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/Pinotage","prepSummary":"The vines are vigorous like their parent Cinsaut and easy to grow, ripening early with high sugar levels. Pinotage can be grown via the trellised system or as bushvines (untrellised). The older Pinotage vineyards are predominantly planted as bushvines and it is perceived that these lend to more concentration of fruit and depth to the wine. It has the potential to produce yields of 120 hl/ha (6.8 tons/acre) but older vines tend to lower their yields to as low as 50 hl/ha. Yield restriction is managed through water stress and bunch thinning. In winemaking, controlling the coarseness of the grape and the isoamyl acetate character are two important considerations.","views":41714,"langs":["af","bg","cs","de","es","et","fi","fr","it","ja","nb","nl","pl","pt","ru","sv","uk"],"langNames":{"af":"Pinotage","bg":"Пинотаж","cs":"Pinotage","de":"Pinotage","es":"Pinotage","et":"Pinotage","fi":"Pinotage","fr":"Pinotage","it":"Pinotage","ja":"ピノタージュ","nl":"Pinotage","nb":"Pinotage","pl":"Pinotage","pt":"Pinotage","ru":"Пинотаж","sv":"Pinotage","uk":"Пінотаж"}},{"title":"Rooibos wine","name":"Rooibos wine","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/Rooibos_wine","prepSummary":"Fresh rooibos has a high antioxidant content (particularly vitamin C) and a relatively low tannin content, making it a potential alternative to the use of sulfur dioxide in the preservation of wine along with honeybush. During the maturation phase of rooibos wine, the wood of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) is used instead of the traditional oak.","views":2943,"langs":["af"],"langNames":{"af":"Rooiboswyn"}},{"title":"The South African Wine Initiative","name":"The South African Wine Initiative","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/The_South_African_Wine_Initiative","views":515},{"title":"Tot System","name":"Tot System","country":"South Africa","region":"South African wine","url":"https://en.wikipedia.org/wiki/Tot_System","prepSummary":"Die dopstelsel was ‘n gebruik waarvolgens ‘n paar maal per dag ‘n sopie ligte wyn aan die arbeiders op die wynproduserende plase in die Boland verskaf is. Die VOC het gereeld aan die opvarendes op hul skepe en aan hul slawe aan die Kaap ‘n sopie wyn verskaf. Ook die Hugenote was gewoond om wyn aan ‘n arbeider te verskaf, want van oudsher was dit ‘n Franse gebruik. Dit lê dus voor die hand dat hierdie gebruik deur die blanke nedersetters aan die Kaap voortgesit is. Op die wynplase in die Wes-Kaap is gewoonlik minstens drie maal per dag aan die arbeiders wyn verskaf - normaalweg teen die tyd vir","views":2551,"langs":["af"],"langNames":{"af":"Dopstelsel"},"sourceLanguage":"af"},{"title":"Brauhaus am Damm","name":"Brauhaus am Damm","country":"South Africa","url":"https://en.wikipedia.org/wiki/Brauhaus_am_Damm","views":304,"notFood":"a restaurant"},{"title":"Devil's Peak Brewing Company","name":"Devil's Peak Brewing Company","country":"South Africa","url":"https://en.wikipedia.org/wiki/Devil's_Peak_Brewing_Company","leadFile":"Devils_Peak_Brewing_Company_Logo.jpg","views":1461},{"title":"Gilroy's Brewery","name":"Gilroy's Brewery","country":"South Africa","url":"https://en.wikipedia.org/wiki/Gilroy's_Brewery","views":1160,"notFood":"a business"},{"title":"Ohlsson's Cape Breweries","name":"Ohlsson's Cape Breweries","country":"South Africa","url":"https://en.wikipedia.org/wiki/Ohlsson's_Cape_Breweries","views":1196,"langs":["ha"],"langNames":{"ha":"Ohlsson's Cape Breweries"},"notFood":"a business"},{"title":"Ceres Fruit Juices","name":"Ceres Fruit Juices","country":"South Africa","url":"https://en.wikipedia.org/wiki/Ceres_Fruit_Juices","prepSummary":"Ceres Fruit Juices est une entreprise sud-africaine produisant et commercialisant des jus de fruits, surtout connue pour sa marque Ceres. Elle a été fondée en 1923 sous le nom de Ceres Fruit Growers par référence à la vallée où elle fut établie, la Ceres Valley, elle-même nommée d'après Cérès, déesse romaine de l'agriculture, des moissons et de la fécondité, et a adopté le nom actuel en 1986, à la suite d'une fusion avec deux autres entreprises. C'est une filiale de. Ses produits sont vendus en Afrique mais aussi en Amérique du Nord, en Europe et en Asie. Les États-Unis constituent l'un de le","leadFile":"Ceres_Fruit_Juices_Logo.jpg","views":5278,"langs":["fr"],"langNames":{"fr":"Ceres Fruit Juices"},"sourceLanguage":"fr","notFood":"a business"},{"title":"Distell","name":"Distell","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Distell","views":9623,"notFood":"a business"},{"title":"Frankie's","name":"Frankie's","country":"South Africa","url":"https://en.wikipedia.org/wiki/Frankie's","leadFile":"Frankies_Soft_Drink_logo.jpg","views":1225,"langs":["ha"],"langNames":{"ha":"Frankie's"},"notFood":"a business"},{"title":"Savanna Cider","name":"Savanna Cider","country":"South Africa","region":"South African alcoholic beverages","url":"https://en.wikipedia.org/wiki/Savanna_Cider","prepSummary":"Savanna ist ein seit 1996 vom südafrikanischen Unternehmen Distell Group Ltd. hergestellter Cider, der aus Äpfeln der Sorte Granny Smith hergestellt wird. Varianten sind Savanna Dry (6 % bzw. 5,5 % Alkohol), Loco (infused with Tequila), blackbeard (infused with rum) und Savanna Light, das mit 3 % einen geringeren Alkoholgehalt hat. Abgefüllt wird Savanna in Flaschen mit 0,33 und 0,5 Liter Inhalt. Es ist hauptsächlich in afrikanischen Staaten wie Südafrika, Namibia und Botswana verbreitet, durch Importeure aber auch in Europa verfügbar.","leadFile":"Savanna_Premium_Cider_Logo_2024_PNG.png","views":23807,"langs":["de","nl"],"langNames":{"de":"Savanna (Getränk)","nl":"Savanna Cider"},"sourceLanguage":"de"},{"title":"Charles Back","name":"Charles Back","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Charles_Back","prepSummary":"Charles Back studied winemaking at Elsenburg Agricultural College in Stellenbosch. He officially joined his family's company in 1978 and took over full control in 1995 after his father, Cyril, died. Following the fall of Apartheid in South Africa and the lifting of economic sanctions, Back initiated marketing and sales on the international market. Back is also the owner of The Goats do Roam Wine Company and The Spice Route Winery, which is a wine cellar in the Swartland region of the Western Cape. Back has brought a number of new grape varietals to South Africa and is one of the country's original Rhône Rangers.","views":993,"notFood":"a person"},{"title":"Graham Beck","name":"Graham Beck","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Graham_Beck","views":3539,"langs":["ar"],"langNames":{"ar":"غراهام بيك (رجل أعمال)"},"notFood":"a person"},{"title":"Ntsiki Biyela","name":"Ntsiki Biyela","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Ntsiki_Biyela","prepSummary":"Ntsiki Biyela (née en 1978) est une viticultrice sud-africaine et femme d'affaires qui dirige Aslina vins. Auparavant, elle était responsable de vigneron à Stellekaya Vins, où elle est devenue la première vigneronne noire en Afrique du Sud.","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bb/Ntsiki-im-Weinkeller.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Michael Jauch","licence":"CC BY-SA 3.0 de","leadFile":"Ntsiki-im-Weinkeller.jpg","views":2136,"langs":["de","fr"],"langNames":{"de":"Ntsiki Biyela","fr":"Ntsiki Biyela"},"sourceLanguage":"fr","notFood":"a person"},{"title":"Hans Heinrich Hattingh","name":"Hans Heinrich Hattingh","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Hans_Heinrich_Hattingh","views":1037,"notFood":"a person"},{"title":"Jean Roy (Huguenot)","name":"Jean Roy (Huguenot)","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Jean_Roy_(Huguenot)","prepSummary":"Jean Roy, dont le nom provençal était plus probablement Jean Rey, était un vigneron d'origine vaudoise, installé à Lourmarin dans le Luberon qui a émigré en 1688 en Afrique du Sud.","views":295,"langs":["fr"],"langNames":{"fr":"Jean Roy (vigneron)"},"sourceLanguage":"fr","notFood":"a person"},{"title":"Anton Rupert","name":"Anton Rupert","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Anton_Rupert","prepSummary":"Anthony Edward Rupert (4 Oktober 1916, Graaff-Reinet – 18 Januarie 2006, Stellenbosch) was 'n Afrikaanse entrepreneur van Suid-Afrika, sakeman en omgewingsbewaarder. Hy is op die dorp Graaff-Reinet in die Oos-Kaap gebore waar hy ook grootgeword het. Hy studeer in Pretoria en trek later na Stellenbosch, waar die Rembrandtgroep gestig is en steeds sy hoofkwartier het. Hy sterf in sy slaap in sy huis in Thibaultstraat, Stellenbosch, in die ouderdom van 89, en word oorleef deur sy seun, Johann, dogter Hanneli, en ses kleinkinders. In 2004 word hy vereer met die 28ste plek in die \"Voorste 100 Groot","leadFile":"Anton_Rupert.jpg","views":41755,"langs":["af","ar","de","es","fr","it","nb","nl","pt"],"langNames":{"af":"Anton Rupert","ar":"أنطون روبرت","de":"Anton Rupert","es":"Anton Rupert","fr":"Anton Rupert","it":"Anton Rupert","nl":"Anton Rupert","nb":"Anton Rupert","pt":"Anton Rupert"},"sourceLanguage":"af","notFood":"a person"},{"title":"Paul Siguqa","name":"Paul Siguqa","country":"South Africa","region":"South African winemakers","url":"https://en.wikipedia.org/wiki/Paul_Siguqa","views":489,"notFood":"a person"},{"title":"The Sadie Family","name":"The Sadie Family","country":"South Africa","url":"https://en.wikipedia.org/wiki/The_Sadie_Family","prepSummary":"Sadie sources Syrah and Mourvèdre from various ' located in the Voor-Paardeberg ward of the inland Paarl district, in total covering 48 separate parcels. Biodynamically produced, the grape yield average is extremely low, 1.2 pounds per vine. Vineyard pests are controlled using a seaweed spray. After, grapes are hand-sorted, stored in open wooden vats, twice daily trampled for a month, and then moved by buckets to a traditional basket press. Instead of using pumps to move the wine into barrels, gravity is applied.","views":3201},{"title":"Breedekloof","name":"Breedekloof","country":"South Africa","url":"https://en.wikipedia.org/wiki/Breedekloof","prepSummary":"Die Breedekloof is een van drie wyndistrikte in die Breëriviervallei-wynstreek. Dit spog met 'n totaal van 28 wynkelders (11 produsentekelders en 17 privaat kelders). Die Breedekloof verteenwoordig 14,24% (13 029 hektaar) van Suid-Afrika se aanplantings van wyndruiwe-wingerde. Die meerderheid tradisionele kultivars kan in die Breedekloof gevind word, waarvan Chenin Blanc die algemeenste is.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Breedekloof.jpg/960px-Breedekloof.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rouzelle","licence":"CC BY-SA 4.0","leadFile":"Breedekloof.jpg","views":917,"langs":["af","nl","zu"],"langNames":{"af":"Breedekloof","nl":"Breedekloof","zu":"Breedekloof"},"sourceLanguage":"af"},{"title":"Constantia, Cape Town","name":"Constantia, Cape Town","country":"South Africa","url":"https://en.wikipedia.org/wiki/Constantia%2C_Cape_Town","prepSummary":"Constantia is 'n welgestelde voorstad en een van die oudstes van Kaapstad, Suid-Afrika, in die hart van die Constantiavallei. Constantia is die bakermat van die Suid-Afrikaanse land- en wynbou. Simon van der Stel, die eerste goewerneur van die Nederlandse kolonie aan die Kaap, besluit om hier op sy historiese plaas Groot Constantia, 'n landgoed van sowat 750 hektaar, die eerste 100 000 wingerdstokke in Suid-Afrika te plant. Die wingerde van die Constantiavallei lewer later die druiwe vir die wêreldbekende Constantiawyn op, wat baie gewild raak by die Europese adel van die 18de en 19de eeu","photo":"https://upload.wikimedia.org/wikipedia/commons/4/42/Constantia-Tal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Michaeljauch","licence":"CC BY-SA 3.0","leadFile":"Constantia-Tal.jpg","views":17246,"langs":["af","de","es","fr","hy","it","mg","pl","pt","ro","ru","ur","zu"],"langNames":{"af":"Constantia","de":"Constantia (Kapstadt)","es":"Constantia","fr":"Constantia (Le Cap)","hy":"Կոնստանցիա (Քեյփթաուն)","it":"Constantia (Città del Capo)","mg":"Constantia","pl":"Constantia (Kapsztad)","pt":"Constantia (Cidade do Cabo)","ro":"Constantia","ru":"Констанция (Кейптаун)","ur":"کانسٹینٹیا، کیپ ٹاؤن","zu":"Constantia"},"sourceLanguage":"af"},{"title":"Franschhoek","name":"Franschhoek","country":"South Africa","url":"https://en.wikipedia.org/wiki/Franschhoek","prepSummary":"Franschhoek is 'n dorp in die provinsie Wes-Kaap, Suid-Afrika, sowat 75 kilometer van Kaapstad af, met 15 616 inwoners, insluitend die omringende voormalige townships. Franschhoek behoort sedert die jaar 2000 tot die Stellenbosch Plaaslike Munisipaliteit. Die dorp se naam was oorspronklik \"Olifantshoek\", 'n verwysing na die talle olifante wat hier oor die berg na die digte bosse van die vallei afgeloop en sodoende 'n pad uitgetrap het, wat later ook deur die plaaslike setlaars gebruik is.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Franschhoek_%28S%C3%BCdafrika%29.jpg/960px-Franschhoek_%28S%C3%BCdafrika%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Olga Ernst","licence":"CC BY-SA 4.0","leadFile":"Franschhoek_(Südafrika).jpg","views":49929,"langs":["af","ar","de","es","et","fa","fi","fr","gl","he","it","ja","nl","pt","ro","ru","sw","ur","zh","zu"],"langNames":{"af":"Franschhoek","ar":"فرانشوك","de":"Franschhoek","es":"Franschhoek","et":"Franschhoek","fa":"فرانشهوک","fi":"Franschhoek","fr":"Franschhoek","gl":"Franschhoek","he":"פרנשהוק","it":"Franschhoek","ja":"フランシュフック","nl":"Franschhoek","pt":"Franschhoek","ro":"Franschhoek","ru":"Франсхук","sw":"Franschhoek","ur":"فرانسش ہوک","zh":"弗朗斯胡克","zu":"IFranschhoek"},"sourceLanguage":"af"},{"title":"KwaZulu-Natal wine","name":"KwaZulu-Natal wine","country":"South Africa","url":"https://en.wikipedia.org/wiki/KwaZulu-Natal_wine","leadFile":"Map_of_South_Africa_with_KwaZulu-Natal_highlighted.svg.png","views":390},{"title":"Paarl","name":"Paarl","country":"South Africa","url":"https://en.wikipedia.org/wiki/Paarl","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Paarl-monument.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dingy","licence":"CC BY-SA 3.0","leadFile":"Paarl-monument.jpg","views":57099,"langs":["af","ar","bn","ca","cs","cy","de","el","es","et","fr","hi","id","it","ja","mg","mr","nb","nl","pl","ro","ru","sv","sw","ur","zh","zu"],"langNames":{"af":"Paarl","ar":"بارل","bn":"পার্ল","ca":"Paarl","cs":"Paarl","cy":"Paarl","de":"Paarl","el":"Παρλ","es":"Paarl","et":"Paarl","fr":"Paarl","hi":"पार्ल","id":"Paarl","it":"Paarl","ja":"パール (南アフリカ)","mg":"Paarl","mr":"पार्ल","nl":"Paarl","nb":"Paarl","pl":"Paarl","ro":"Paarl","ru":"Парл","sv":"Paarl","sw":"Paarl","ur":"پارل","zh":"帕阿爾","zu":"IPaarl, INtshonalanga Kapa"}},{"title":"Stellenbosch","name":"Stellenbosch","country":"South Africa","url":"https://en.wikipedia.org/wiki/Stellenbosch","prepSummary":"The Stellenbosch, Paarl and Franschhoek valleys form the Cape Winelands, the larger of the two main wine growing regions in South Africa. The South African wine industry produces about 1,000,000,000 litres of wine annually. Stellenbosch is the primary location for viticulture and viticulture research. Professor Perold was the first Professor of Viticulture at Stellenbosch University. The Stellenbosch Wine Route established in 1971 by Frans Malan from Simonsig, Spatz Sperling from Delheim, Neil Joubert from Spier and David van Velden from Overgaauw, known as Stellenbosch American Express® Wine Routes since 2002, is a world-renowned and popular tourist destination.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Stellenbosch_aerial_photo_from_north-west_2024-01.jpg/960px-Stellenbosch_aerial_photo_from_north-west_2024-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CJJ2501","licence":"CC0","leadFile":"Stellenbosch_aerial_photo_from_north-west_2024-01.jpg","views":104537,"langs":["af","ar","ca","cs","da","de","es","et","eu","fa","fi","fr","gl","hu","hy","id","it","ja","ko","lt","mg","nb","nl","pl","pt","ro","ru","sv","sw","tr","uk","ur","zh","zu"],"langNames":{"af":"Stellenbosch","ar":"ستيلينبوش","ca":"Stellenbosch","cs":"Stellenbosch","da":"Stellenbosch","de":"Stellenbosch","es":"Stellenbosch","et":"Stellenbosch","eu":"Stellenbosch","fa":"استلنبوش","fi":"Stellenbosch","fr":"Stellenbosch","gl":"Stellenbosch","hu":"Stellenbosch","hy":"Սթելենբոս","id":"Stellenbosch","it":"Stellenbosch","ja":"ステレンボッシュ","ko":"스텔렌보스","lt":"Stelenbosas","mg":"Stellenbosch","nl":"Stellenbosch (stad)","nb":"Stellenbosch","pl":"Stellenbosch","pt":"Stellenbosch","ro":"Stellenbosch","ru":"Стелленбос","sv":"Stellenbosch","sw":"Stellenbosch","tr":"Stellenbosch","uk":"Стелленбош","ur":"سٹیلن بوش","zh":"斯泰倫博斯","zu":"IStellenbosch"},"notFood":"a city"},{"title":"Western Cape wine","name":"Western Cape wine","country":"South Africa","url":"https://en.wikipedia.org/wiki/Western_Cape_wine","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/South_African_wine_regions.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Western_Cape_rural_education_districts.svg: Htonl derivative work: Agne27 (talk)","licence":"CC BY-SA 3.0","leadFile":"South_African_wine_regions.jpg","views":3461},{"title":"Babylonstoren","name":"Babylonstoren","country":"South Africa","url":"https://en.wikipedia.org/wiki/Babylonstoren","prepSummary":"Babilonstoring (voorheen Babylonstoren, Babylons Toren of Babylonsche Tooren) is 'n alleenstaande keëlvormige koppie in die Drakensteinvallei. Aan die voet van die heuwel lê Babylonstoren, een van die oudste plase in die Boland. Teenswoordig huisves die plaas 'n vakansieoord bestaande uit 'n hotel, verskeie restaurante, 'n spa en 'n gimnasium, maar ook 'n mooi tuin, vrugteboord, groentetuin, wingerd en 'n wynkelder.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/DSC04935_BABYLONSTOREN_%2816094034029%29.jpg/960px-DSC04935_BABYLONSTOREN_%2816094034029%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heribert Bechen, 5 million visits - many thanks!","licence":"CC BY-SA 2.0","leadFile":"DSC04935_BABYLONSTOREN_(16094034029).jpg","views":8984,"langs":["af","de"],"langNames":{"af":"Babilonstoring","de":"Babylonstoren"},"sourceLanguage":"af"},{"title":"Boschendal","name":"Boschendal","country":"South Africa","url":"https://en.wikipedia.org/wiki/Boschendal","prepSummary":"Boschendal is wynplaas met ‘n museum en restaurant, in die Groot-Drakenstein gebied in Suid-Afrika. Dit is van besondere kultuur-historiese belang.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Boschendal.jpg/960px-Boschendal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. KlausF assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Boschendal.jpg","views":8236,"langs":["af","de","fi","nl"],"langNames":{"af":"Boschendal","de":"Boschendal","fi":"Boschendal","nl":"Boschendal"},"sourceLanguage":"af"},{"title":"Bosman Family Vineyards","name":"Bosman Family Vineyards","country":"South Africa","url":"https://en.wikipedia.org/wiki/Bosman_Family_Vineyards","leadFile":"Bosman_Family_Vineyards_logo.png","views":1403},{"title":"Charles Fox Cap Classique Wine Estate","name":"Charles Fox Cap Classique Wine Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Charles_Fox_Cap_Classique_Wine_Estate","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Charles_Fox_Cap_Classique_Wine_Estate_Vineyard_Landscape.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Brctho001","licence":"CC BY-SA 3.0","leadFile":"Charles_Fox_Cap_Classique_Wine_Estate_Vineyard_Landscape.jpg","views":178},{"title":"Coetsenburg","name":"Coetsenburg","country":"South Africa","url":"https://en.wikipedia.org/wiki/Coetsenburg","prepSummary":"Die plaas Coetzenburg tussen die Eersterivier en die Stellenboschberg was een van die 30 plase wat reeds rondom Stellenbosch bestaan het voordat die dorp in 1685 gestig is. Coetzenburg is in 1693 aan Dirk Coetzee toegeken en na hom vernoem, alhoewel hy reeds vanaf 1682 daar gewoon het. In 1833 word Petrus Johannes Marais die eienaar en in 1903 word sy twee seuns die eienaars. Een van die seuns was Johannes Henoch Marais / Jannie Marais (gebore op die plaas, 8 September 1851 - † Montagu-warmbron, 30 Mei 1915), ‘n boer, sakeman, weldoener, finansier en parlementslid. Die Marais-familie besit die","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/9_2_084_0010-Coetzenburg-Stellenbosch-s.jpg/960px-9_2_084_0010-Coetzenburg-Stellenbosch-s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Janek Szymanowski","licence":"CC BY-SA 3.0","leadFile":"9_2_084_0010-Coetzenburg-Stellenbosch-s.jpg","views":1665,"langs":["af"],"langNames":{"af":"Coetzenburg"},"sourceLanguage":"af"},{"title":"Dornier Wines","name":"Dornier Wines","country":"South Africa","url":"https://en.wikipedia.org/wiki/Dornier_Wines","prepSummary":"Dornier Wines est une entreprise viticole qui comprend un restaurant, situé au pied de la montagne de Stellenbosch, au milieu de l’aire de production du même nom, en Afrique du Sud. Les vins rouges sont principalement élaborés à base de cabernet sauvignon et les blancs à base de chenin.","views":542,"langs":["de","fr"],"langNames":{"de":"Dornier Wines","fr":"Dornier Wines"},"sourceLanguage":"fr"},{"title":"Fairview Wine and Cheese","name":"Fairview Wine and Cheese","country":"South Africa","url":"https://en.wikipedia.org/wiki/Fairview_Wine_and_Cheese","prepSummary":"Approximately 50 000 twelve bottle cases are produced under the Fairview label annually. Seventy percent of Fairview's production is exported, with the company's leading export markets being the United States, Canada, the United Kingdom, Sweden and Germany.","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/FairviewGoatTower.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Taxi81 (talk)","licence":"CC BY-SA 3.0","leadFile":"FairviewGoatTower.JPG","views":2093},{"title":"Haute Cabrière","name":"Haute Cabrière","country":"South Africa","url":"https://en.wikipedia.org/wiki/Haute_Cabri%C3%A8re","prepSummary":"Haute Cabrière — виноградницький маєток у Франшхуку, Південно-Африканська Республіка. Маєток засновано понад 300 років тому поселенцями-гугенотами з Франції, зокрема П’єром Журданом. Переважно вирощують сорти Шардоне та Піно-нуар. Поточна ітерація датується 1980-ми роками, коли її заснувала сім’я фон Арнім, а винний льох і ресторан реконструйовані в 2019 році.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Haute_Cabriere_%2813050828775%29.jpg/960px-Haute_Cabriere_%2813050828775%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"leyla.a from Chicago, USA","licence":"CC BY-SA 2.0","leadFile":"Haute_Cabriere_(13050828775).jpg","views":1375,"langs":["uk"],"langNames":{"uk":"Haute Cabrière"},"sourceLanguage":"uk"},{"title":"Klein Constantia","name":"Klein Constantia","country":"South Africa","url":"https://en.wikipedia.org/wiki/Klein_Constantia","prepSummary":"Klein Constantia is known for its production of white wines, including Sauvignon blanc and Riesling, and its revival of the 18th and 19th century Constantia dessert wine Vin de Constance. Vin de Constance has consistently scored over 90 points in Wine Spectator Magazine and other rating publications like Robert Parker and in September 2012 Neal Martin of eRobertParker awarded Vin de Constane 2007 a 97-point rating. Klein Constantia's wine portfolio includes the super-premium Estate range and the lifestyle KC range as well as special release wines like the single vineyard Perdeblokke Sauvignon blanc and a Méthode Cap Classique.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Klein_Constantia_Entrance.JPG/960px-Klein_Constantia_Entrance.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KC1685","licence":"CC BY-SA 3.0","leadFile":"Klein_Constantia_Entrance.JPG","views":4005,"langs":["ru"],"langNames":{"ru":"Klein Constantia"}},{"title":"Leopard's Leap","name":"Leopard's Leap","country":"South Africa","url":"https://en.wikipedia.org/wiki/Leopard's_Leap","views":595,"notFood":"a business"},{"title":"Mooiplaas Wine Estate","name":"Mooiplaas Wine Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Mooiplaas_Wine_Estate","views":383},{"title":"Neethlingshof Estate","name":"Neethlingshof Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Neethlingshof_Estate","prepSummary":"Neethlingshof buite Stellenbosch is een van die oudste wynplase in die land. Die plaas is by nagenoeg 33° 56′ 28″ suid, 18° 48′ 6″ oos, waar die Baden Powell-verbypad (R310) suidwes wegdraai uit die Polkadraaipad (M12). In 1990 het die plaas die prys verower vir die Suid-Afrikaanse kampioenwyn van daardie jaar. Oorspronklik was die plaas bekend as Wolwedans en is in 1699 deur die VOC aan Barend Lubbe toegeken. Verskeie geslage van die Neethling-familie het daar geboer en deur huwelike is hulle opgevolg deur die Louw-familie. Die H-vormige huis met sy besondere Kaaps-Hollandse gewel is in 1814","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Neethlingshof.JPG/960px-Neethlingshof.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zaian","licence":"CC BY-SA 3.0","leadFile":"Neethlingshof.JPG","views":1048,"langs":["af"],"langNames":{"af":"Neethlingshof"},"sourceLanguage":"af"},{"title":"Rietvallei Wine Estate","name":"Rietvallei Wine Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Rietvallei_Wine_Estate","prepSummary":"Rietvallei produces a wide range of wines, including Sauvignon Blanc, Chardonnay, Chenin Blanc, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Cinsaut. Additionally, the estate produces several wine labels, including Rietvallei Estate, Burger Family Wines, John B, and Stonedale.","views":288},{"title":"Spier estate","name":"Spier estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Spier_estate","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/The_Manor_House_at_Spier.JPG/960px-The_Manor_House_at_Spier.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raymond Ellis","licence":"CC0","leadFile":"The_Manor_House_at_Spier.JPG","views":741,"langs":["af"],"langNames":{"af":"Spier-wynlandgoed"}},{"title":"Steenberg Estate","name":"Steenberg Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Steenberg_Estate","views":1321},{"title":"Twee Jonge Gezellen","name":"Twee Jonge Gezellen","country":"South Africa","url":"https://en.wikipedia.org/wiki/Twee_Jonge_Gezellen","prepSummary":"Twee Jonge Gezellen is ‘n wingerdplaas en wynkelder by Tulbagh in die Wes-Kaap van Suid-Afrika. Die 300-jaaroue plaas is by 33° 14′ 18″ suid, 19° 6′ 46″ oos, noord van die dorp, noord van die Saronsberg-wynkelder en langs die Klein-Bergrivier. In 1710 het die VOC hierdie plaas van 120 ha in die Land van Waveren toegeken aan twee neefs, beide oujongkêrels. Hierna was dit vir geslagte lank die eiendom van die Theron-familie en hul nageslag die Krone-familie, onder andere die bekende A.C. Krone. Sedert 2012 is dit die eiendom van Vinimark.","views":431,"langs":["af"],"langNames":{"af":"Twee Jonge Gezellen"},"sourceLanguage":"af"},{"title":"Val de Vie Estate","name":"Val de Vie Estate","country":"South Africa","url":"https://en.wikipedia.org/wiki/Val_de_Vie_Estate","leadFile":"Val_de_Vie_Estate_Logo.jpg","views":9501},{"title":"Vergelegen","name":"Vergelegen","country":"South Africa","url":"https://en.wikipedia.org/wiki/Vergelegen","prepSummary":"Anglo American concentrated on the production of high-quality wines from Vergelegen. The first vintage under the company's stewardship was harvested in 1992. Within ten years the estate was recognised as producing some of South Africa's finest wines, with the cabernet sauvignon blend Vergelegen, single-vineyard cabernet sauvignon Vergelegen V and semillon/sauvignon blanc blend Vergelegen White regularly achieving a maximum five stars in John Platter's annual Guide to South African Wines.","leadFile":"Logo_VG01.png","views":5612,"langs":["af","de","nl"],"langNames":{"af":"Vergelegen","de":"Vergelegen","nl":"Vergelegen (landgoed)"}},{"title":"Peruvian cuisine","name":"Peruvian cuisine","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Peruvian_cuisine","ingredients":["Carne de pollo"],"prepSummary":"La gastronomía peruana es el conjunto de platillos y técnicas culinarias del Perú que forman parte de las tradiciones y vida común de sus habitantes, resultado de su herencia ancestral, biodiversidad y fusión de la tradición culinaria y milenaria del antiguo Perú con la gastronomía europea, asiática entre otras, lo que la convierte en una de las gastronomías más sofisticadas del mundo. En 2011, la gastronomía peruana fue reconocida como «Patrimonio Cultural de las Américas para el Mundo» por parte de la Organización de los Estados Americanos y en 2023 la Unesco reconoció al ceviche como expres","views":71894,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","hy","it","ja","ka","ko","nl","pl","pt","ru","sv","tr","uk","vi","zh"],"langNames":{"ar":"مطبخ بيروي","ca":"Gastronomia del Perú","cs":"Peruánská kuchyně","de":"Peruanische Küche","es":"Gastronomía del Perú","eu":"Peruko gastronomia","fa":"آشپزی پرویی","fi":"Perulainen keittiö","fr":"Cuisine péruvienne","hy":"Պերուական խոհանոց","it":"Cucina peruviana","ja":"ペルー料理","ka":"პერუს სამზარეულო","ko":"페루 요리","nl":"Peruviaanse keuken","pl":"Kuchnia peruwiańska","pt":"Culinária do Peru","ru":"Перуанская кухня","sv":"Peruanska köket","tr":"Peru mutfağı","uk":"Перуанська кухня","vi":"Ẩm thực Perú","zh":"秘鲁饮食"},"sourceLanguage":"es"},{"title":"Adobo","name":"Adobo","country":"Spain","region":"Guam","url":"https://en.wikipedia.org/wiki/Adobo","ingredients":["Paprika","salt","garlic","vinegar"],"prepSummary":"El adobo es una técnica de conservación que consiste en la inmersión de carnes o pescados crudos en un caldo o salsa elaborada con distintos ingredientes: pimentón (el más habitual), orégano, sal, ajos, vinagre y otros, según el lugar y el alimento a adobar. Esta salsa, que también recibe el nombre de adobo, además de alargar la vida útil del producto, ablanda las fibras de la carne, lo aromatiza, le da un característico color rojizo y realza su sabor. La técnica del adobo es originaria de la cocina española, y fue exportada a países que estuvieron bajo su influencia, como Filipinas, México, y","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Lomo_en_adobo-2009.jpg/960px-Lomo_en_adobo-2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Lomo_en_adobo-2009.jpg","views":109096,"langs":["bn","cs","de","es","eu","fa","fr","gl","hy","id","it","ja","jv","ko","pt","sk","uk"],"langNames":{"bn":"আদোবো","cs":"Adobo","de":"Adobo","es":"Adobo","eu":"Adobo","fa":"آدوبو","fr":"Adobo","gl":"Adobo (gastronomía)","hy":"Ադոբո (իսպանական խոհանոց)","id":"Adobo","it":"Adobo","ja":"アドボ","jv":"Adobo","ko":"아도보 (스페인 음식)","pt":"Adobo","sk":"Adobo","uk":"Адобо (іспанська кухня)"},"sourceLanguage":"es","originClaims":["Spain","Portugal"]},{"title":"Ají (sauce)","name":"Ají (sauce)","country":"Peru","region":"Andes (Bolivia","url":"https://en.wikipedia.org/wiki/Aj%C3%AD_(sauce)","ingredients":["Ají peppers"],"prepSummary":"El ají, también llamado ajiaco, es un aderezo picante sudamericana que a menudo contiene tomates, cilantro, cebolla y agua. Su nombre se remonta al mismo nombre de las vainas de ají (del taíno axí, ) como ingrediente básico. Los otros ingredientes y métodos de preparación varían de una región a otra y de las preferencias individuales.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Salsa_de_aj%C3%AD_verde_%28Per%C3%BA%29.JPG/960px-Salsa_de_aj%C3%AD_verde_%28Per%C3%BA%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 3.0","leadFile":"Salsa_de_ají_verde_(Perú).JPG","views":19443,"langs":["ar","de","es","fr","hy","it","jv","ko","ms","ru","uk","uz"],"langNames":{"ar":"صلصلة آخي","de":"Ají (Sauce)","es":"Ají (salsa)","fr":"Ají","hy":"Ախի (սոուս)","it":"Ají (salsa)","jv":"Ají","ko":"아히 (소스)","ms":"Ají (sos)","ru":"Ахи (соус)","uk":"Ахі (соус)","uz":"Axi"},"sourceLanguage":"es","originClaims":["Colombia","Peru"]},{"title":"Ají panca","name":"Ají panca","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Aj%C3%AD_panca","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Aj%C3%AD_panca.jpg/960px-Aj%C3%AD_panca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0","leadFile":"Ají_panca.jpg","views":7709},{"title":"Algarrobina","name":"Algarrobina","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Algarrobina","prepSummary":"La algarrobina es un producto derivado de la algarroba, fruto maduro del algarrobo (Prosopis pallida). Con los frutos maduros del algarrobo se prepara un hervido del que se concentran los azúcares naturales. Una vez hervidas las algarrobas, se prensan. El extracto resultante es filtrado y se somete después a evaporación para llegar a un resultado final de carácter viscoso.","views":4186,"langs":["es","fr"],"langNames":{"es":"Algarrobina","fr":"Algarrobina"},"sourceLanguage":"es"},{"title":"Amargo Chuncho","name":"Amargo Chuncho","country":"Peru","url":"https://en.wikipedia.org/wiki/Amargo_Chuncho","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/China_Chilcano_-_Sarah_Stierch_-_2018_10.jpg/960px-China_Chilcano_-_Sarah_Stierch_-_2018_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0","leadFile":"China_Chilcano_-_Sarah_Stierch_-_2018_10.jpg","views":2241},{"title":"Amazonian cuisine","name":"Amazonian cuisine","country":"Peru","region":"Colombian","url":"https://en.wikipedia.org/wiki/Amazonian_cuisine","views":3380},{"title":"Anticucho","name":"Anticucho","country":"Peru","region":"Andes","url":"https://en.wikipedia.org/wiki/Anticucho","ingredients":["Meat"],"prepSummary":"Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to long and 3 × 3 mm in diameter. They are seasoned with salt to taste, and sometimes with vinegar. A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and beer, which is spread onto the anticuchos while cooking. Anticuchos are usually not the main course of a meal, but rather an accompaniment to grilled meats along with other side dishes such as choripanes, potatoes, sausages and salads.","course":"Main dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Anticuchos_-_Grilled_Beef_Heart_skewers.jpg/960px-Anticuchos_-_Grilled_Beef_Heart_skewers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carly & Art","licence":"CC BY-SA 2.0","leadFile":"Anticuchos_-_Grilled_Beef_Heart_skewers.jpg","views":24623,"langs":["bn","ca","da","es","fr","it","ja","jv","ru","sv"],"langNames":{"bn":"অ্যান্টিকুচো","ca":"Anticucho","da":"Anticucho","es":"Anticucho","fr":"Anticucho","it":"Anticucho","ja":"アンティクーチョ","jv":"Anticucho","ru":"Антикучо","sv":"Anticucho"}},{"title":"Arequipan cuisine","name":"Arequipan cuisine","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Arequipan_cuisine","views":1105},{"title":"Arroz a la cubana","name":"Arroz a la cubana","country":"Spain","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Arroz_a_la_cubana","ingredients":["Rice","fried egg","tomato sauce"],"prepSummary":"El arroz a la cubana es un plato español, muy típico en Canarias. Su origen pudo ser español, en los tiempos de la Capitanía General de Cuba, según algunos autores, o cubano, según otros, y surgió de un plato consumido por los esclavos africanos allí residentes, con arroz blanco moldeado, huevo frito, salsa de tomate y plátano frito. Es un plato muy popular que se suele servir caliente en restaurantes españoles como un primer plato, aunque muchas veces sin incorporar el plátano frito.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Arroz_a_la_cubana.jpg/960px-Arroz_a_la_cubana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacob Sunol","licence":"CC BY 2.0","leadFile":"Arroz_a_la_cubana.jpg","views":26742,"langs":["bg","ca","es","eu","fr","gl","ha","jv","ka","ko","th","vi"],"langNames":{"bg":"Ароз а Ла Кубана","ca":"Arròs a la cubana","es":"Arroz a la cubana","eu":"Arroza Kubako erara","fr":"Arroz a la cubana","gl":"Arroz á cubana","ha":"Shinkafa a Cubana","jv":"Arroz a la cubana","ka":"აროზ ა ლა კუბანა","ko":"아로스 아 라 쿠바나","th":"อาร์โรซอาลากูบานา","vi":"Arroz a la cubana"},"sourceLanguage":"es"},{"title":"Arroz zambito","name":"Arroz zambito","country":"Peru","region":"Lima region","url":"https://en.wikipedia.org/wiki/Arroz_zambito","ingredients":["Rice","milk","chancaca (panela)","raisins","pecans","cinnamon"],"course":"Dessert","views":580,"province":"Lima","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Butifarra (sandwich)","name":"Butifarra (sandwich)","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Butifarra_(sandwich)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Un_Sandwicsito_pues%21.jpg/960px-Un_Sandwicsito_pues%21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luis Tamayo from Dallas, Texas, USA, USA","licence":"CC BY-SA 2.0","leadFile":"Un_Sandwicsito_pues!.jpg","views":3434},{"title":"Capsicum baccatum","name":"Capsicum baccatum","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Capsicum_baccatum","prepSummary":"Capsicum baccatum, Capsicum baccatum var. baccatum o Capsicum microcarpum es una especie del género Capsicum de las solanáceas, nativa de Perú, Bolivia, Paraguay y Argentina Recibe nombres comunes tales como: ají amarillo' ají kitucho/quitucho, ají chivato', ají del monte, kumbarí/cumbarí, y putita.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Pimiento_campanilla.jpg/960px-Pimiento_campanilla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Retama","licence":"CC BY-SA 3.0","leadFile":"Pimiento_campanilla.jpg","views":41652,"langs":["ca","cs","de","es","fa","fi","fr","hu","it","ko","mg","ml","nb","nl","pl","pt","ru","sv","tr","vi"],"langNames":{"ca":"Pebre tendre","cs":"Paprika křídlatá","de":"Capsicum baccatum","es":"Capsicum baccatum","fa":"فلفل باکاتوم","fi":"Marjapaprika","fr":"Capsicum baccatum","hu":"Bogyós paprika","it":"Capsicum baccatum","ko":"베리고추","mg":"Capsicum baccatum","ml":"കരണംപൊട്ടി മുളക്","nl":"Capsicum baccatum","nb":"Ají","pl":"Papryka jagodowa","pt":"Capsicum baccatum","ru":"Capsicum baccatum","sv":"Bärpeppar","tr":"Capsicum baccatum","vi":"Capsicum baccatum"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Carapulcra","name":"Carapulcra","country":"Peru","region":"South America","url":"https://en.wikipedia.org/wiki/Carapulcra","ingredients":["stew of pork","potatoes","peanut","aji panca","mirasol peppers","garlic","clove"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Carapulcra.jpg/960px-Carapulcra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims).","licence":"CC BY 3.0","leadFile":"Carapulcra.jpg","views":6391},{"title":"Causa limeña","name":"Causa limeña","country":"Peru","region":"Coast","url":"https://en.wikipedia.org/wiki/Causa_lime%C3%B1a","ingredients":["Potato","chilli pepper","lemon","mayonnaise","avocado","chicken or tuna","varied vegetables"],"course":"Entrée","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Causa_Rellena.jpg/960px-Causa_Rellena.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"spersper","licence":"CC BY 2.0","leadFile":"Causa_Rellena.jpg","views":30297},{"title":"Ceviche","name":"Ceviche","country":"Peru","region":"Bahamian","url":"https://en.wikipedia.org/wiki/Ceviche","ingredients":["Fish","lime","lemon","onion","chili pepper","cilantro"],"prepSummary":"Ceviche is marinated in a citrus-based mixture, with lemons and limes most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, resulting in the dish appearing to be cooked without the application of heat. Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking. Traditional-style ceviche was marinated for about three hours. Modern-style ceviche, popularized in the 1970s, usually has a very short marinating period.","course":"Main course, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Cebiche_de_corvina.JPG/960px-Cebiche_de_corvina.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Picanteria karol","licence":"CC BY-SA 4.0","leadFile":"Cebiche_de_corvina.JPG","views":425638,"langs":["ar","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hy","id","it","ja","jv","ka","ko","lt","ms","nb","nl","pa","pl","pt","ru","sr","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"سيبيتشي","ca":"Cebiche","cs":"Ceviche","da":"Ceviche","de":"Ceviche","el":"Σεβίτσε","es":"Cebiche","et":"Ceviche","eu":"Ceviche","fa":"سویچه","fi":"Ceviche","fr":"Ceviche","gl":"Cebiche","he":"סביצ'ה","hy":"Սևիչե","id":"Ceviche","it":"Ceviche","ja":"セビチェ","jv":"Céviché","ka":"სევიჩე","ko":"세비체","lt":"Sevičė","ms":"Ceviche","nl":"Ceviche","nb":"Ceviche","pa":"ਸੇਵੀਚੇ","pl":"Ceviche","pt":"Ceviche","ru":"Севиче","sr":"Севиче","sv":"Ceviche","th":"เซบิเช","tl":"Ceviche","tr":"Ceviche","uk":"Севіче","uz":"Seviche","vi":"Ceviche","zh":"塞维切"}},{"title":"Chairo (stew)","name":"Chairo (stew)","country":"Chile","region":"Chilean","url":"https://en.wikipedia.org/wiki/Chairo_(stew)","ingredients":["Chuños","onions","carrots","potatoes","white corn","beef","wheat kernels"],"prepSummary":"El chairo es una sopa que combina ingredientes típicos de los Andes con alimentos traídos por los españoles, como la carne de res y cordero. También puede incluir carne de llama o alpaca. Se consume principalmente en el occidente de Bolivia, el sur del Perú, el norte de Chile y otros zonas de la región andina.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Chairo_at_Ciclik_La_Paz.png/960px-Chairo_at_Ciclik_La_Paz.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valorian","licence":"CC BY-SA 4.0","leadFile":"Chairo_at_Ciclik_La_Paz.png","views":5422,"langs":["da","es","fr","pl","pt","ru"],"langNames":{"da":"Chairo","es":"Chairo","fr":"Chairo","pl":"Chairo","pt":"Chairo","ru":"Чайро (еда)"},"sourceLanguage":"es"},{"title":"Champús","name":"Champús","country":"Peru","region":"Colombian","url":"https://en.wikipedia.org/wiki/Champ%C3%BAs","ingredients":["Maíz","panela","frutas locales","especias"],"prepSummary":"El champús es una bebida típica y muy popular en el suroccidente de Colombia, en Ecuador y en Perú. Los ingredientes comunes de las distintas variedades y elaboraciones regionales son miel de panela o chancaca, maíz, frutas locales y especias.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Champ%C3%BAs.jpg/960px-Champ%C3%BAs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"J. Prince Serna","licence":"CC BY-SA 3.0","leadFile":"Champús.jpg","views":4751,"langs":["es","jv"],"langNames":{"es":"Champús","jv":"Champús"},"sourceLanguage":"es"},{"title":"Chancaca","name":"Chancaca","country":"Bolivia","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Chancaca","ingredients":["Sugar","honey","usually zest of orange"],"prepSummary":"La panela, chancaca, rapadura, panocha, piloncillo, pepas dulces, atado de dulce, papelón, raspadura, tapa de dulce, tableta de miel de caña, terrón de caña, piedra de dulce, empanizao o raspadura de guarapo, es un dulce típico de la gastronomía de muchos países en América y Asia. Se prepara a partir del caldo, jarabe o jugo no destilado de la caña de azúcar tras haberse puesto en remojo, hervido, moldeado y secado antes de pasar por el proceso de purificación necesario para convertirlo en azúcar mascabado (también llamado azúcar mascabo o moscabado). Este dulce tiene un sabor ligeramente anis","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Sopaipillas_chilenas.jpg/960px-Sopaipillas_chilenas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Warko2006","licence":"Public domain","leadFile":"Sopaipillas_chilenas.jpg","views":10489,"langs":["es","hy","ko","tr"],"langNames":{"es":"Chancaca","hy":"Չանկակա","ko":"찬카카","tr":"Chancaca"},"sourceLanguage":"es","originClaims":["Chile","Peru"]},{"title":"Chicha","name":"Chicha","country":"Peru","region":"Inca Empire","url":"https://en.wikipedia.org/wiki/Chicha","prepSummary":"Chicha morada is a non-fermented chicha usually made from ears of purple maize (maíz morado), which are boiled with pineapple rind, cinnamon, and cloves. This gives a strong, purple-colored liquid, which is then mixed with sugar and lemon. This beverage is usually taken as a refreshment. Chicha morada is common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food. Women are most associated with the production of chicha. Men and children are still involved with the process of making chicha, but women control the production and distribution.","photo":"https://upload.wikimedia.org/wikipedia/commons/1/17/Chicha_with_Pipe%C3%B1o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"simenon simenon","licence":"CC BY-SA 2.0","leadFile":"Chicha_with_Pipeño.jpg","views":99612,"langs":["ca","cs","de","es","eu","fa","fi","fr","gl","he","hr","hy","id","it","ja","jv","ko","nb","pl","pt","ru","sl","sv","uk","vi","zh"],"langNames":{"ca":"Chicha","cs":"Čiča","de":"Chicha","es":"Chicha","eu":"Chicha","fa":"چیچا","fi":"Chicha","fr":"Chicha (boisson)","gl":"Chicha","he":"צ'יצ'ה (משקה)","hr":"Chicha","hy":"Չիչա","id":"Chicha","it":"Chicha","ja":"チチャ","jv":"Chicha","ko":"치차","nb":"Chicha","pl":"Chicha","pt":"Chicha","ru":"Чича (напиток)","sl":"Čiča","sv":"Chicha","uk":"Чича","vi":"Chicha","zh":"奇恰酒"}},{"title":"Chicharrón","name":"Chicharrón","country":"Spain","region":"Latin America","url":"https://en.wikipedia.org/wiki/Chicharr%C3%B3n","ingredients":["Pork"],"prepSummary":"El chicharrón es una comida que en algunos países se obtiene tras derretir la grasa del cerdo, en otros se usa la grasa del cerdo para cocinar la carne y en otros consiste en una fritura de la piel del cerdo con o sin carne. También pueden obtenerse chicharrones de otros animales como vacas, pollos, pescados o corderos, o hacerse de harina, aunque en general son considerados de menor calidad. La palabra chicharrón se ha extendido desde la cocina española a lo largo de toda la Hispanidad, para dar un significado a las diferentes formas de condimentarlo o de cocinarlo al rojo vivo.","course":"Appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/El_Coyote_Market_%26_Deli_-_February_2023_-_Sarah_Stierch_02.jpg/960px-El_Coyote_Market_%26_Deli_-_February_2023_-_Sarah_Stierch_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0","leadFile":"El_Coyote_Market_&_Deli_-_February_2023_-_Sarah_Stierch_02.jpg","views":173212,"langs":["ca","de","es","fr","he","it","jv","ko","pa","pt","ru","tl","uk","vi","zh"],"langNames":{"ca":"Chicharrón (plat)","de":"Chicharrón","es":"Chicharrón","fr":"Chicharrón","he":"צ'יצ'רון","it":"Chicharrón","jv":"Chicharrón","ko":"치차론","pa":"ਚੀਚਾਰੋਨ","pt":"Torresmo","ru":"Чичаррон","tl":"Tsitsaron","uk":"Чичарон","vi":"Chicharrón","zh":"西班牙炸五花肉"},"sourceLanguage":"es"},{"title":"Chifle","name":"Chifle","country":"Peru","region":"Ecuadorian","url":"https://en.wikipedia.org/wiki/Chifle","prepSummary":"Every tropical country where the plantain is in high consumption has its local version of this snack. It is known as chipilo in Bolivia; plataninas in Guatemala; nenthrakayyi varuthathu or plantain chips in Kerala, South India; mariquitas (English: lady bugs) in Cuba; in Puerto Rico platanutres, platanitos in the Dominican Republic and Nicaragua, and tostones or tostoncitos in Venezuela.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Bananas_in_Thailand_P1110104.JPG/960px-Bananas_in_Thailand_P1110104.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Deror Avi","licence":"CC BY-SA 3.0","leadFile":"Bananas_in_Thailand_P1110104.JPG","views":5661},{"title":"Chunchullo","name":"Chunchullo","country":"Peru","region":"North America","url":"https://en.wikipedia.org/wiki/Chunchullo","ingredients":["Pork","beef","or lamb small intestine"],"prepSummary":"Chinchulín, choncholí, chunchullo, chinchurria, chunchurria, chunchula o chunchules (todos del quechua ch'unchu, \"intestino\" o \"tripas\") es la palabra utilizada para referirse al intestino delgado del cerdo o vaca. La cocción del chinchulín se realiza a la parrilla, sobre brasas de leña o carbón. Forma parte de la comida típica de varios países de América. En particular, se lo aprecia mucho en las gastronomías de Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Perú, Uruguay, y Venezuela. En el Cono Sur, se suele utilizar en el asado. Aunque necesita mucho tiempo de cocción, generalment","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Chinchulines.jpg/960px-Chinchulines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebastian Bassi","licence":"CC BY 2.0","leadFile":"Chinchulines.jpg","views":15968,"langs":["es","jv"],"langNames":{"es":"Chinchulín","jv":"Chunchullo"},"sourceLanguage":"es"},{"title":"Chuño","name":"Chuño","country":"Peru","region":"Argentine","url":"https://en.wikipedia.org/wiki/Chu%C3%B1o","ingredients":["Potatoes"],"prepSummary":"is made at the beginning of winter during June and July, during which time the temperatures reach around at elevations of over. After fall harvest (April–May), potatoes are selected for the production of, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with the low night temperatures and dehydrate in the daytime, for about three nights. This process results in natural freeze-drying. By the end of this process, the potatoes are taken to – flat areas where the potatoes can be laid out. The term is Aymara in origin and translates to “the place where the is made”.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Chu%C3%B1o.jpg/960px-Chu%C3%B1o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric in SF","licence":"CC BY-SA 3.0","leadFile":"Chuño.jpg","views":38662,"langs":["ca","de","es","fr","it","ja","lt","pt","ru","uk"],"langNames":{"ca":"Chuño","de":"Chuño","es":"Chuño","fr":"Chuño","it":"Chuño","ja":"チューニョ","lt":"Čiunja","pt":"Chuño","ru":"Чуньо","uk":"Чуньйо"},"originClaims":["Bolivia","Peru"]},{"title":"Churro","name":"Churro","country":"Spain","region":"Southern Europe","url":"https://en.wikipedia.org/wiki/Churro","ingredients":["Deep-fried choux pastry (flour","water","butter","eggs","salt)"],"prepSummary":"Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted. Like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías, in the form of a shop or a trailer, can be found during the holiday period.","course":"Breakfast, lunch, dinner, snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Chocolate_con_churros_%2827343655726%29.jpg/960px-Chocolate_con_churros_%2827343655726%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0","leadFile":"Chocolate_con_churros_(27343655726).jpg","views":234438,"langs":["ar","bg","bn","ca","cs","da","de","el","es","et","eu","fa","fi","fr","gl","he","hi","hu","hy","id","it","ja","jv","ka","ko","ms","nb","nl","pl","pt","ru","sk","sr","sv","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"تشيرو","bg":"Чурос","bn":"চুরো","ca":"Xurro","cs":"Churro","da":"Churro","de":"Churro","el":"Τσούρο","es":"Churro","et":"Churro","eu":"Txurro","fa":"چورو","fi":"Churro","fr":"Churro","gl":"Churro","he":"צ'ורוס","hi":"चुरो","hu":"Churro","hy":"Չուռոս","id":"Curo","it":"Churros","ja":"チュロス","jv":"Churro","ka":"ჩურო","ko":"추로","ms":"Churro","nl":"Churros","nb":"Churro","pl":"Churro","pt":"Churro","ru":"Чуррос","sk":"Churro","sr":"Чуро","sv":"Churros","th":"ชูร์โร","tl":"Churro","tr":"Churro","uk":"Чурос","vi":"Churro","zh":"西班牙油條"}},{"title":"Corn nut","name":"Corn nut","country":"Peru","region":"Ecuadorian","url":"https://en.wikipedia.org/wiki/Corn_nut","prepSummary":"Corn nuts are prepared by soaking whole corn kernels in water for three days, then deep-frying them in oil until they are hard and brittle. The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size.","course":"Snack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Cancha_corn_snack.jpg/960px-Cancha_corn_snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan","licence":"CC0","leadFile":"Cancha_corn_snack.jpg","views":52939,"langs":["ca","es","fr","jv","pt","ru"],"langNames":{"ca":"Cancha serrana","es":"Cancha serrana","fr":"Cancha serrana","jv":"Jagung kacang","pt":"Cancha peruana","ru":"Корн нутс"}},{"title":"Guinea pig","name":"Guinea pig","country":"Peru","region":"Ecuadorian","url":"https://en.wikipedia.org/wiki/Guinea_pig","prepSummary":"Males (boars) reach sexual maturity in 3–5 weeks. Similarly, females (sows) can be fertile as early as four weeks old and carry litters before becoming fully grown adults. A sow can breed year-round (with spring being the peak). A sow can have as many as five litters in a year, but six is theoretically possible. The guinea pig mother only has two nipples, but she can readily raise the more average-sized litters of 2 to 4 pups. In smaller litters, difficulties may occur during labour due to oversized pups.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/George_the_amazing_guinea_pig.jpg/960px-George_the_amazing_guinea_pig.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"George_the_amazing_guinea_pig.jpg","views":641930,"langs":["ar","az","bg","bn","ca","cs","cy","da","de","el","es","et","eu","fa","fi","fr","ga","gl","gu","he","hi","hr","hu","hy","id","is","it","ja","jv","ka","kn","ko","ku","lt","lv","ml","ms","my","nb","ne","nl","or","pl","pt","ro","ru","si","sk","sl","sr","sv","ta","te","th","tl","tr","uk","vi","zh"],"langNames":{"ar":"كابياء خنزيرية","az":"Dəniz donuzcuğu","bg":"Морско свинче","bn":"গিনিপিগ","ca":"Conill porquí","cs":"Morče domácí","cy":"Mochyn cwta","da":"Marsvin (gnaver)","de":"Hausmeerschweinchen","el":"Ινδικό χοιρίδιο","es":"Cavia porcellus","et":"Merisiga","eu":"Akuri","fa":"خوکچه هندی","fi":"Marsu","fr":"Cavia porcellus","ga":"Muc ghuine","gl":"Cobaia","gu":"ગિનિ પિગ","he":"שרקן","hi":"गिनी पिग","hr":"Domaći zamorčić","hu":"Tengerimalac","hy":"Ծովախոզուկ","id":"Tikus belanda","is":"Naggrísir","it":"Cavia porcellus","ja":"モルモット","jv":"Tikus walanda","ka":"ზღვის გოჭი","kn":"ಗಿನಿಯಿಲಿ","ko":"기니피그","ku":"Kobay","lt":"Jūrų kiaulytė","lv":"Jūrascūciņa","ml":"ഗിനിപ്പന്നി","ms":"Tikus belanda","my":"ပူး","ne":"गिनी पिग","nl":"Huiscavia","nb":"Tammarsvin","or":"ଗିନି ପିଗ","pl":"Kawia domowa","pt":"Porquinho-da-índia","ro":"Cobai","ru":"Морская свинка","si":"ගිනි හාවා","sk":"Morča domáce","sl":"Morski prašiček","sr":"Морско прасе","sv":"Marsvin","ta":"கினி எலி","te":"గినియా పిగ్","th":"หนูตะเภา","tl":"Konehilyo","tr":"Ginepig","uk":"Кавія свійська","vi":"Chuột lang nhà","zh":"豚鼠"},"notFood":"a taxon"},{"title":"Huatia","name":"Huatia","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Huatia","prepSummary":"La huatia, guatia o wathia (del quechua watya, también kurpay manka; en aimara, watia) es un plato andino tradicional consumido en Perú, Bolivia, Argentina y Chile. Similar a la pachamanca, se prepara en un horno artesanal de tierra endurecida en forma de domo. Se calienta con leña y luego se entierran ingredientes como papas, ocas, habas y carnes, variando según la tradición local.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Horno_de_k%27urpas_para_wathia.jpg/960px-Horno_de_k%27urpas_para_wathia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LAURAMELISSA123","licence":"CC BY-SA 4.0","leadFile":"Horno_de_k'urpas_para_wathia.jpg","views":3339,"langs":["es","pt"],"langNames":{"es":"Huatia","pt":"Huatia"},"sourceLanguage":"es"},{"title":"Humita","name":"Humita","country":"Peru","region":"Argentine","url":"https://en.wikipedia.org/wiki/Humita","ingredients":["Maize","maize husk"],"prepSummary":"La humita o huminta (del quechua: humint'a) es una comida basada en maíz que se consume en el área andina: Argentina, Bolivia, Chile, Ecuador, Perú y sur de Colombia. Consiste básicamente en una pasta o masa de maíz levemente aliñada, que puede ir envuelta y finalmente cocida o tostada en las propias hojas de una mazorca de choclo (llamadas tradicionalmente chalas o pancas). El sustantivo «humita» se deriva de «huminta», que a su vez procede de la voz quechua humint'a. En Paraguay se denomina con el término guaraní de ka'i ku'a, cuyo significado en castellano es ‘cintura de mono’, y se nombra","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Humitas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Humitas.jpg","views":26267,"langs":["ar","es","fr","he","it","jv","ru","sv","uk"],"langNames":{"ar":"هوميتا","es":"Humita","fr":"Humita","he":"אומיטה","it":"Humita","jv":"Humita","ru":"Умита","sv":"Humitas","uk":"Уміта"},"sourceLanguage":"es"},{"title":"Jalea","name":"Jalea","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Jalea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Jalea_mixta.JPG/960px-Jalea_mixta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"Public domain","leadFile":"Jalea_mixta.JPG","views":2388},{"title":"Juane","name":"Juane","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Juane","ingredients":["rice","meat","olives","hard-boiled egg","spices among others","bijao (macaw-flower) leaves"],"prepSummary":"The juane usually made on the basis of rice, meat, olives, hard-boiled egg, spices among others, which is wrapped with bijao (macaw-flower or heliconia) leaves and then put to boil for about an hour and a half. Rice can be substituted with cassava, chonta, the mixture of rice and cassava, beans, among other products. Before being wrapped in the leaves, the preparation is bathed with a mixture of beaten eggs to get the \"pickup\" (ligue in Spanish) of food and not fall off.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Juane.JPG/960px-Juane.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"Public domain","leadFile":"Juane.JPG","views":4875},{"title":"King Kong (dessert)","name":"King Kong (dessert)","country":"Peru","region":"Lambayeque","url":"https://en.wikipedia.org/wiki/King_Kong_(dessert)","ingredients":["Cookies (flour","butter","eggs","milk)","peruvian blancmange"],"prepSummary":"El King Kong es un dulce típico de la gastronomía del Perú, originario de la costa norte, específicamente Lambayeque, y tradicional en ese departamento y en La Libertad. Consiste en un gran alfajor elaborado con galletas hechas de harina, mantequilla, yemas de huevo y leche unidas con manjar blanco, dulce de piña y dulce de maní, o diversos tipos de mermeladas. Se vende en presentaciones de medio y un kilo, y también en pequeñas porciones individuales.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Peru_KingKongSanRoque.jpg/960px-Peru_KingKongSanRoque.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0","leadFile":"Peru_KingKongSanRoque.jpg","views":895,"langs":["es","it"],"langNames":{"es":"King Kong de manjar blanco","it":"King Kong (gastronomia)"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Locro","name":"Locro","country":"Peru","region":"Andean civilization","url":"https://en.wikipedia.org/wiki/Locro","ingredients":["Squash","corn","potatoes","sometimes meat (usually beef","sometimes beef jerky or chorizo)","vegetables","hot sauce (cayenne pepper","paprika)"],"prepSummary":"El locro o lojro (del quechua ruqru o luqru) es una especie de guiso de origen prehispánico y preincaico, típico de varios pueblos andinos, a base de zapallo, maíz ─especialmente blanco─, poroto blanco y papas, originario del área de la cordillera de los Andes, en Colombia, Ecuador, Perú, Bolivia, Paraguay, Chile y Argentina.","course":"Hot","photo":"https://upload.wikimedia.org/wikipedia/commons/2/22/Locro_argentino.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Matías Repetto/GCBA","licence":"CC BY 2.5 ar","leadFile":"Locro_argentino.jpg","views":21185,"langs":["ca","de","es","eu","fr","he","it","jv","ko","pt","ru","uk"],"langNames":{"ca":"Locro","de":"Locro","es":"Locro","eu":"Lokro","fr":"Locro","he":"לוקרו","it":"Locro (cucina)","jv":"Locro","ko":"로크로","pt":"Locro","ru":"Локро","uk":"Локро"},"sourceLanguage":"es"},{"title":"Lomo a lo pobre","name":"Lomo a lo pobre","country":"Chile","region":"Chilean","url":"https://en.wikipedia.org/wiki/Lomo_a_lo_pobre","ingredients":["Beef","eggs","french fries"],"prepSummary":"El bistec a lo pobre o bife a lo pobre es un plato típico de la gastronomía chilena con influencia francesa. Con el paso del tiempo se ha ido incorporando incluso en cocinas como la peruana. Los elementos comunes en ambos países son la carne de vacuno a la plancha, huevos y papas fritas. Existen muchos platos similares y con distintos nombres en otros lugares del mundo.","course":"Main (lunch)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Lomo_a_lo_pobre_Oct_29_2011_Santiago_Chile.jpg/960px-Lomo_a_lo_pobre_Oct_29_2011_Santiago_Chile.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jason Quinn","licence":"CC BY-SA 3.0","leadFile":"Lomo_a_lo_pobre_Oct_29_2011_Santiago_Chile.jpg","views":7434,"langs":["es","jv"],"langNames":{"es":"Bistec a lo pobre","jv":"Lomo a lo pobré"},"sourceLanguage":"es"},{"title":"Lucuma bifera","name":"Lucuma bifera","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Lucuma_bifera","prepSummary":"Lucuma bifera Molina, 1782 è un albero della famiglia delle Sapotaceae, originario delle Ande. Si utilizza il suo frutto, chiamato lucuma in gastronomia, soprattutto per la produzione di dolci e gelati. Non si deve confondere con il lucumo cileno (Gayella valparadisaea) originario delle valli andine cilene.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Pouterialucuma1.jpg/960px-Pouterialucuma1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hipólito Ruiz & José Pavón","licence":"Public domain","leadFile":"Pouterialucuma1.jpg","views":33502,"langs":["ca","it"],"langNames":{"ca":"Lúcuma","it":"Lucuma bifera"},"sourceLanguage":"it","notFood":"a taxon"},{"title":"Lupinus mutabilis","name":"Lupinus mutabilis","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Lupinus_mutabilis","prepSummary":"Lupinus mutabilis, conocido como tauri, tarhui,, tarwi, lupino, chocho, altramuz, lupino andino o soya de los andes, es una leguminosa de origen americano, cultivada en los Andes. Su alto contenido de proteínas, similar al de la soja, lo hace una planta de interés para la nutrición humana.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Peruvian_Field_Lupines.jpg/960px-Peruvian_Field_Lupines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D. Gordon E. Robertson","licence":"CC BY-SA 3.0","leadFile":"Peruvian_Field_Lupines.jpg","views":12998,"langs":["ar","az","de","es","fi","fr","is","it","ja","lt","pl","ru","sv","vi"],"langNames":{"ar":"ترمس طفري","az":"Lupinus mutabilis","de":"Anden-Lupine","es":"Lupinus mutabilis","fi":"Tuoksulupiini","fr":"Lupinus mutabilis","is":"Andeslúpína","it":"Lupinus mutabilis","ja":"ザッショクノボリフジ","lt":"Andinis lubinas","pl":"Łubin zmienny","ru":"Люпин изменчивый","sv":"Lupinus mutabilis","vi":"Lupinus mutabilis"},"sourceLanguage":"es","notFood":"a taxon"},{"title":"Máchica","name":"Máchica","country":"Peru","region":"Ecuadorian","url":"https://en.wikipedia.org/wiki/M%C3%A1chica","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/Machica.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jorge Andrés Delgadd Ron","licence":"Public domain","leadFile":"Machica.jpg","views":3389},{"title":"Manjar blanco","name":"Manjar blanco","country":"Peru","region":"Europe","url":"https://en.wikipedia.org/wiki/Manjar_blanco","ingredients":["Milk"],"prepSummary":"El manjar blanco es una crema dulce a base de leche y almidón aromatizada con canela y piel de limón que se toma como postre. Su preparación se realiza comúnmente a partir de leche o crema y azúcar la cual es espesada con harina de arroz o almidón de maíz (o gelatina o carragenina en versiones similares de otros países); y a menudo aromatizado con almendras. El almidón de arroz usado como espesante llegó a Europa a través de la cultura árabe. Actualmente los ingredientes principales son comúnmente leche o almendras, maicena u otro almidón, canela en rama y en polvo, piel de limón y azúcar. Es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Menjablanc_de_Reus.jpg/960px-Menjablanc_de_Reus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xavier Dengra","licence":"CC BY-SA 4.0","leadFile":"Menjablanc_de_Reus.jpg","views":18257,"langs":["es","fr","it","jv","ru","uk","uz"],"langNames":{"es":"Manjar blanco en Sudamérica","fr":"Manjar","it":"Manjar Blanco","jv":"Manjar blanco","ru":"Манхар бланко","uk":"Манхар бланко","uz":"Manxar blanko"},"sourceLanguage":"es"},{"title":"Marraqueta","name":"Marraqueta","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Marraqueta","ingredients":["Wheat flour","salt","water","leavening agent"],"prepSummary":"La marraqueta es un tipo de pan propio de Sudamérica, consumido principalmente en Chile, donde también es denominado pan batido o pan francés en algunas zonas; Bolivia, donde también se llama pan de batalla; y la costa de Perú. En, la marraqueta chilena fue catalogada como el tercer mejor pan del mundo por el sitio web TasteAtlas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Marraqueta_bread.jpg/960px-Marraqueta_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5","leadFile":"Marraqueta_bread.jpg","views":11260,"langs":["ar","es","fa","fr","id","ja","jv","ko","ru","tr","uk"],"langNames":{"ar":"ماراكويتا","es":"Marraqueta","fa":"ماراکوتا","fr":"Marraqueta","id":"Marraqueta","ja":"マラケタ","jv":"Marraqueta","ko":"마라케타","ru":"Марракета","tr":"Marraqueta","uk":"Марракета"},"sourceLanguage":"es","originClaims":["Bolivia","Chile"]},{"title":"Masato (drink)","name":"Masato (drink)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Masato_(drink)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Masato_%287809409842%29.jpg/960px-Masato_%287809409842%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asier Solana Bermejo","licence":"CC BY-SA 2.0","leadFile":"Masato_(7809409842).jpg","views":6278},{"title":"Mazamorra","name":"Mazamorra","country":"Spain","region":"Spain","url":"https://en.wikipedia.org/wiki/Mazamorra","prepSummary":"El término mazamorra, o masamorra, hace referencia a preparaciones muy distintas, que suelen en común ser alimentos semilíquidos de consistencia espesa. Se aplica a una serie de platos populares en varios países hispanoamericanos y España (especialmente en la provincia de Córdoba).","course":"Drink, dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Mazamorra_de_Paraguay.jpg/960px-Mazamorra_de_Paraguay.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mil va","licence":"Public domain","leadFile":"Mazamorra_de_Paraguay.jpg","views":16179,"langs":["ar","ca","es","fr","it","jv","ko","pt","sr"],"langNames":{"ar":"ماسامورا","ca":"Mazamorra","es":"Mazamorra","fr":"Mazamorra","it":"Mazamorra","jv":"Mazamorra","ko":"마사모라","pt":"Mazamorra","sr":"Мазамора"},"sourceLanguage":"es"},{"title":"Milhojas","name":"Milhojas","country":"France","region":"Europe","url":"https://en.wikipedia.org/wiki/Milhojas","ingredients":["Layers of puff pastry"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Milhojas_-_2009.jpg/960px-Milhojas_-_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Milhojas_-_2009.jpg","views":9128},{"title":"Mojojoy","name":"Mojojoy","country":"Peru","region":"Amazon","url":"https://en.wikipedia.org/wiki/Mojojoy","ingredients":["beetle larvae"],"views":7005,"originClaims":["Colombia","Peru"]},{"title":"Mote (food)","name":"Mote (food)","country":"Peru","region":"Argentine","url":"https://en.wikipedia.org/wiki/Mote_(food)","ingredients":["Maíz o trigo"],"prepSummary":"Mote (del quechua: mut'i) es el nombre genérico para distintos granos o legumbres cocidos en agua, consumidos en varias zonas del continente americano.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Dried_Maize_Mote_from_Oaxaca.png/960px-Dried_Maize_Mote_from_Oaxaca.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"nsaum75¡שיחת!‎","licence":"CC BY-SA 3.0","leadFile":"Dried_Maize_Mote_from_Oaxaca.png","views":10672,"langs":["es","fr","he","it","jv","pl","pt"],"langNames":{"es":"Mote","fr":"Mote (cuisine)","he":"מוטה (מאכל)","it":"Mote (cucina)","jv":"Moté","pl":"Mote","pt":"Mote (alimento)"},"sourceLanguage":"es"},{"title":"Natillas","name":"Natillas","country":"Spain","region":"Colombian","url":"https://en.wikipedia.org/wiki/Natillas","ingredients":["milk","eggs"],"prepSummary":"Las natillas son un postre lácteo muy extendido en la gastronomía española. Se trata de una crema elaborada con leche, yemas de huevo, azúcar y aromas como la vainilla o el limón.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Bowl_of_natillas_at_Madrid.jpg/960px-Bowl_of_natillas_at_Madrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ixfd64","licence":"CC BY-SA 3.0","leadFile":"Bowl_of_natillas_at_Madrid.jpg","views":21171,"langs":["ca","es","eu","fr","gl","it","jv","pt","ru","vi"],"langNames":{"ca":"Natilles","es":"Natillas","eu":"Arrautzesne","fr":"Natillas","gl":"Crema de ovo","it":"Natillas","jv":"Natillas","pt":"Natilla","ru":"Натильяс","vi":"Natillas"},"sourceLanguage":"es"},{"title":"Nikkei cuisine","name":"Nikkei cuisine","country":"Peru","region":"Japanese fusion","url":"https://en.wikipedia.org/wiki/Nikkei_cuisine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Tiradito_nikkei_at_Maido.jpg/960px-Tiradito_nikkei_at_Maido.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WMrapids","licence":"CC0","leadFile":"Tiradito_nikkei_at_Maido.jpg","views":26915,"originClaims":["Peru","Japan"]},{"title":"Novoandina","name":"Novoandina","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Novoandina","prepSummary":"Ingredients in the novoandina cuisine include achira, arracacha, quinoa, coca leaves, mashua, maca, yacon, Andean potatoes, uchu, ulluku, oca, llama meat and Andean peppers (rocoto and ajies).","views":635,"langs":["es"],"langNames":{"es":"Gastronomía novoandina"}},{"title":"Ocopa","name":"Ocopa","country":"Peru","region":"Arequipa","url":"https://en.wikipedia.org/wiki/Ocopa","ingredients":["sun-dried chilis","onions","cracker meal"],"prepSummary":"La ocopa (del quechua uq'upa) es un plato típico de la gastronomía peruana, originario de la ciudad de Arequipa. Consiste en una crema de huacatay servido sobre papas cocidas, similar a otro entrante peruano conocido como papa a la huancaína. Principalmente es servido como entrante.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Ocopa_%28Peru%29.JPG/960px-Ocopa_%28Peru%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 3.0","leadFile":"Ocopa_(Peru).JPG","views":4988,"langs":["ca","es","fr","it","ja","ko","sv"],"langNames":{"ca":"Ocopa","es":"Ocopa","fr":"Ocopa","it":"Ocopa","ja":"オコパ","ko":"오코파","sv":"Ocopa"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Olluquito","name":"Olluquito","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Olluquito","prepSummary":"El olluquito con charqui es un plato típico de la gastronomía peruana preparado a base de ollucos y el charqui de llama.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Olluquito_con_cerdo_y_arroz_blanco_21042010.JPG/960px-Olluquito_con_cerdo_y_arroz_blanco_21042010.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 4.0","leadFile":"Olluquito_con_cerdo_y_arroz_blanco_21042010.JPG","views":4310,"langs":["ca","es","jv","ru"],"langNames":{"ca":"Olluquito con charqui","es":"Olluquito con charqui","jv":"Olluquito","ru":"Оллюкито"},"sourceLanguage":"es"},{"title":"Pachamanca","name":"Pachamanca","country":"Peru","region":"Ecuador","url":"https://en.wikipedia.org/wiki/Pachamanca","prepSummary":"Preparation begins with the heating of stones over a fire, and the meat is then placed on top. The fire is covered with grass and earth, and the resulting oven is opened up after around two hours. Typically, a large quantity of meat is cooked, perhaps a whole sheep, to serve several people.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/57/PachaComer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Håkan Svensson. Uploaded by Xauxa","licence":"CC BY-SA 3.0","leadFile":"PachaComer.jpg","views":13133,"langs":["ar","ca","de","es","fr","it","ja","jv","pt","sv","uk"],"langNames":{"ar":"باتشامانكا","ca":"Pachamanca","de":"Pachamanca","es":"Pachamanca","fr":"Pachamanca","it":"Pachamanca","ja":"パチャマンカ","jv":"Pachamanca","pt":"Pachamanca","sv":"Pachamanca","uk":"Пачаманка"}},{"title":"Papa a la huancaína","name":"Papa a la huancaína","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Papa_a_la_huanca%C3%ADna","ingredients":["Yellow potatoes","Huancaína sauce (queso fresco","vegetable oil","ají amarillo","evaporated milk","salt)"],"prepSummary":"Papa a la huancaína es un entrante típico de la gastronomía peruana. Es uno de los productos gastronómicos más populares y representativos de la comida peruana. El plato también se consume en Bolivia. Consiste en una crema amarilla cuya base es queso fresco y ají amarillo, se agrega leche evaporada y aceite para formar la consistencia semilíquida que requiere. Se sirve sobre rodajas de papas cocidas, que a su vez reposan sobre una hoja de lechuga. Para su presentación se le agrega huevo duro en rodajas y opcional aceitunas negras de botija.","course":"Hors d'oeuvre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Papa_a_la_huancaina.jpg/960px-Papa_a_la_huancaina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Feralbt","licence":"CC BY 3.0","leadFile":"Papa_a_la_huancaina.jpg","views":15849,"langs":["ca","es","fr","it","ja","jv","ka","lt","ru","zh"],"langNames":{"ca":"Papa a la huancaína","es":"Papa a la huancaína","fr":"Papa a la huancaina","it":"Papa a la huancaína","ja":"パパ・アラワンカイナ","jv":"Papa a la huancaína","ka":"პაპა ა ლა ხუანკაინა","lt":"Bulvės su Huankainos padažu","ru":"Папа а ла уанкаина","zh":"万卡约土豆"},"sourceLanguage":"es"},{"title":"Papa rellena","name":"Papa rellena","country":"Peru","region":"Latin America","url":"https://en.wikipedia.org/wiki/Papa_rellena","ingredients":["Potatoes","beef","onions","olives","hard boiled eggs","cumin","spices"],"prepSummary":"The dish is a potato-based dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other herbs and spices is stuffed. Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the dough.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Peru_PapasRellenas2.jpg/960px-Peru_PapasRellenas2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Håkan Svensson (Xauxa).","licence":"CC BY-SA 3.0","leadFile":"Peru_PapasRellenas2.jpg","views":17269,"langs":["ca","es","fr","hy","it","ja","jv","lt","ru","uk"],"langNames":{"ca":"Papa rellena","es":"Papa rellena","fr":"Papa rellena","hy":"Պապա ռելյենա","it":"Papa rellena","ja":"パパ・レジェーナ","jv":"Papa rellena","lt":"Papa rellena","ru":"Папа рельена","uk":"Папа рельєна"},"originClaims":["Chile","Colombia","Cuba","Peru"]},{"title":"Pastel de choclo","name":"Pastel de choclo","country":"Peru","region":"South America","url":"https://en.wikipedia.org/wiki/Pastel_de_choclo","ingredients":["Crust: Mashed sweet corn","Filling: ground beef","chicken","raisins","black olives","onions","or slices of hard boiled egg"],"prepSummary":"Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as \"pino\", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas.","course":"Main","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Pastel_de_choclo.jpg/960px-Pastel_de_choclo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paloma Baytelman from Santiago, Chile","licence":"CC BY-SA 2.0","leadFile":"Pastel_de_choclo.jpg","views":22755,"langs":["ca","es","fr","he","hy","it","ja","jv","pt","ru","sv","uk"],"langNames":{"ca":"Pastís de choclo","es":"Pastel de choclo","fr":"Pastel de choclo","he":"פסטל דה צ'וקלו","hy":"Պաստել դե չոկլո","it":"Pastel de choclo","ja":"パステル・デ・チョクロ","jv":"Pastél de choclo","pt":"Pastel de choclo","ru":"Пастель де чокло","sv":"Pastel de choclo","uk":"Пастель де чокло"}},{"title":"Peruvian ceviche","name":"Peruvian ceviche","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Peruvian_ceviche","ingredients":["Fish","lime juice","onion","chili pepper","corn","sweet potato"],"prepSummary":"The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato. Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). A specialty of Trujillo is ceviche prepared from shark (tollo or tojo). Lenguado (sole) is often used in Lima.","course":"Main course, appetizer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Ceviche_de_pescado_%28La_Punta%2C_Callao%29.jpg/960px-Ceviche_de_pescado_%28La_Punta%2C_Callao%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge G. Mori","licence":"Public domain","leadFile":"Ceviche_de_pescado_(La_Punta,_Callao).jpg","views":40646,"langs":["es"],"langNames":{"es":"Ceviche peruano"}},{"title":"Peruvian huacatay","name":"Peruvian huacatay","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Peruvian_huacatay","ingredients":["huacatay leaves"],"prepSummary":"The sauce is prepared with huacatay, a leafy green herb native to the Andes mountains, which is found growing wild in many fields and small farms. It is not formally cultivated, because it is self-propagating and used by the locals in their condiments. It is similar to the paico (or epazote) plant, which is used in sopa de paico, or paico soup. In Peru and other Latin American countries, the huacatay leaves are crushed using a fulling mill, a stone tool that serves as a traditional blender. This grinds the leaves more coarsely than a modern blender would, but allows greater absorption of flavor. The sauce is easy to prepare and typically takes 15–30 minutes to make.","views":6407,"langs":["es"],"langNames":{"es":"Crema de huacatay"}},{"title":"Plátanos rellenos","name":"Plátanos rellenos","country":"Mexico","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Pl%C3%A1tanos_rellenos","ingredients":["plátano macho","relleno (picadillo","queso","frijoles","etc.)"],"prepSummary":"Los plátanos rellenos son un plato de las cocinas colombiana, cubana y mexicana, en este último caso particularmente en las zonas del país donde se produce plátano, como Veracruz, Tabasco o Chiapas. Dependiendo del lugar, varían los ingredientes del relleno y las técnicas de preparación. Generalmente se cuecen, se hacen una masa y se rellenan de picadillo (carne molida o picada) para luego freírse. Se recomienda que los plátanos machos estén amarillos (maduros) pero aún firmes. Se sirven como desayuno, almuerzo o cena.","views":474,"langs":["es"],"langNames":{"es":"Plátanos rellenos"},"sourceLanguage":"es"},{"title":"Potato bread","name":"Potato bread","country":"Peru","region":"Irish","url":"https://en.wikipedia.org/wiki/Potato_bread","ingredients":["Potato","flour","wheat flour"],"prepSummary":"El pan de papa o pan de patata es un tipo de pan en el que la papa reemplaza parte o toda la harina de trigo. Se cuece con diversos métodos, incluyendo el horneado en una sartén o parrilla, o en un horno. Puede llevar levadura o no, y puede incluir varios otros ingredientes. El porcentaje de patata cambia de una receta a otra, pudiendo tener preponderancia la patata o, por el contrario, la harina de trigo. Algunas recetas emplean patata machacada mientras otras emplean copos de patata deshidratada. Está disponible como producto comercial en varios países, con parecidas variaciones en los ingre","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Homemade_potato_bread%2C_half.jpg/960px-Homemade_potato_bread%2C_half.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel J. Layton","licence":"CC BY-SA 3.0","leadFile":"Homemade_potato_bread,_half.jpg","views":42795,"langs":["af","ar","cs","de","es","et","fa","fr","ga","hr","hy","it","ja","jv","ko","pt","ru","tr","uk","vi","zh"],"langNames":{"af":"Aartappelbrood","ar":"خبز البطاطا","cs":"Bramborový chléb","de":"Kartoffelbrot","es":"Pan de papa","et":"Kartulileib","fa":"نان سیب‌زمینی","fr":"Pain de pommes de terre","ga":"Arán prátaí","hr":"Kruh od krumpira","hy":"Կարտոֆիլային հաց","it":"Pane di patate","ja":"じゃがいもパン","jv":"Roti kenthang","ko":"감자빵","pt":"Pão de batata","ru":"Картофельный хлеб","tr":"Patates ekmeği","uk":"Картопляний хліб","vi":"Bánh mì khoai tây","zh":"馬鈴薯麵包"},"sourceLanguage":"es"},{"title":"Purtumute","name":"Purtumute","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Purtumute","views":490},{"title":"Rocoto relleno","name":"Rocoto relleno","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Rocoto_relleno","prepSummary":"The rocoto relleno is generally prepared by stuffing the rocotos with an ideal beef-mix and then topped with cheese. Then it is put inside the oven with tomato sauce and served whole with baked potatoes or salad. Preparation of the rocotos: First the upper parts of the rocotos are cut off and seeds are removed. The rocotos are then cooked in water with salt and vinegar to get the worst of the heat out. Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Rocoto_relleno.jpg/960px-Rocoto_relleno.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Idan Robbins","licence":"CC BY-SA 4.0","leadFile":"Rocoto_relleno.jpg","views":4843,"langs":["ca","es","fr","jv","nl","pt"],"langNames":{"ca":"Rocoto relleno","es":"Rocoto relleno","fr":"Rocoto relleno","jv":"Rocoto relleno","nl":"Rocoto relleno","pt":"Rocoto relleno"}},{"title":"Rotisserie chicken","name":"Rotisserie chicken","country":"Peru","region":"Australian","url":"https://en.wikipedia.org/wiki/Rotisserie_chicken","prepSummary":"Курка-гриль — це страва з курки, яка готується на грилі за допомогою прямого тепла, у якому курку ставлять поруч із джерелом тепла. Електричні або газові нагрівальні елементи можна використовувати за допомогою регульованого інфрачервоного тепла. Ці типи грилів виявилися досить функціональними для приготування курки у стилі гриль. Залишки курки на грилі можна використовувати для приготування різноманітних страв, таких як суп, курячий салат і бутерброди.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Donauinselfest2007_Grillhendl.jpg/960px-Donauinselfest2007_Grillhendl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tsui","licence":"CC BY-SA 3.0","leadFile":"Donauinselfest2007_Grillhendl.jpg","views":84762,"langs":["ar","ha","id","jv","ko","tr","uk","vi"],"langNames":{"ar":"دجاج شواية","ha":"Kayan kaza da aka yi da ita","id":"Ayam Rotisserie","jv":"Pitik rotisserie","ko":"회전구이 통닭","tr":"Tavuk çevirme","uk":"Курка-гриль","vi":"Gà rô ti"},"sourceLanguage":"uk"},{"title":"Salchipapa","name":"Salchipapa","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Salchipapa","ingredients":["French fries","beef sausages","sauce (typically ketchup","mustard)","chili peppers"],"prepSummary":"La salchipapa (de salchicha y papa) es una comida rápida suramericana que consiste en rodajas fritas de salchicha con papas a la francesa.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Lima_salchipapas.jpg/960px-Lima_salchipapas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge G. Mori","licence":"Public domain","leadFile":"Lima_salchipapas.jpg","views":37925,"langs":["ca","cs","es","eu","fr","gl","he","hy","it","ja","jv","pt","ru","uk","uz"],"langNames":{"ca":"Salchipapas","cs":"Salchipapa","es":"Salchipapa","eu":"Salchipapa","fr":"Salchipapas","gl":"Salchipapa","he":"סלצ'יפפה","hy":"Սալչիպապա","it":"Salchipapa","ja":"サルチパパ","jv":"Salchipapa","pt":"Salchipapas","ru":"Салчипапа","uk":"Салчипапа","uz":"Salchipapa"},"sourceLanguage":"es"},{"title":"Salsa criolla","name":"Salsa criolla","country":"Peru","region":"Cuban","url":"https://en.wikipedia.org/wiki/Salsa_criolla","ingredients":["Cebolla","limón","tomate","ají"],"prepSummary":"Salsa criolla es la denominación común para un preparado simple en forma de salsa o adobo culinario, ampliamente difundido en Perú, Uruguay y Argentina. Por su sencillez y economía de ingredientes podría encontrarse en otras culturas con distintas denominaciones y variantes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Salsa_criolla.jpg/960px-Salsa_criolla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims).","licence":"CC BY 3.0","leadFile":"Salsa_criolla.jpg","views":12522,"langs":["ar","de","es","fr","it","ja","pt","ru","sv","uk"],"langNames":{"ar":"صلصة كريولا","de":"Salsa Criolla","es":"Salsa criolla","fr":"Sauce criolla","it":"Salsa criolla","ja":"サルサ・クリオージャ","pt":"Salsa criolla","ru":"Креольский соус","sv":"Salsa criolla","uk":"Креольський соус"},"sourceLanguage":"es"},{"title":"Sanguchería","name":"Sanguchería","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Sangucher%C3%ADa","prepSummary":"Las sangucherías en Perú son establecimientos relacionados con la venta de diversos sándwiches (llamados popularmente sánguches), jugos, refrescos y, ocasionalmente, bebidas alcohólicas. Como costumbre los peruanos relacionan estos establecimientos a la vida nocturna, y al hambre tras una noche de juerga.","views":917,"langs":["es"],"langNames":{"es":"Sanguchería"},"sourceLanguage":"es","notFood":"a restaurant"},{"title":"Shikashika","name":"Shikashika","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Shikashika","ingredients":["Glacier ice"],"prepSummary":"El shikashika es un tipo de helado, elaborado con hielo de glaciar, oriundo de Perú y Bolivia. En algunas comunidades rurales, la extracción y la venta de hielo constituyen una fuente de ingresos en las economías locales. Los comerciantes cortan los bloques con un hacha, manualmente, y los transportan desde las montañas sobre mulas. La unidad que se comercializa, un bloque de hielo que pesa aproximadamente 40 kg, se les vende a los productores de shikashika por casi 17 USD. En cambio, el shikashika se vende por 15 centavos en bolsas de plástico, con jarabes de fruta y colorantes en los festiva","course":"Dessert","views":911,"langs":["es"],"langNames":{"es":"Shikashika"},"sourceLanguage":"es"},{"title":"Sopaipilla","name":"Sopaipilla","country":"Chile","region":"South America","url":"https://en.wikipedia.org/wiki/Sopaipilla","ingredients":["Leavening agent","wheat dough (or wheat flour","masa harina)","shortening or butter"],"prepSummary":"La sopaipilla es un tipo de fritura (pan frito) hecha a partir de una masa de harina de trigo frita en aceite o manteca de cerdo. Los ingredientes de la receta tienen muchas variantes regionales. Es denominada como tal en Chile y en el sur de Bolivia (Tupiza y Tarija), mientras que en la zona occidental de este último país (La Paz, Oruro, Potosí y Cochabamba) se conoce como buñuelo. También se conoce como sopaipilla en la región argentina de Cuyo, más precisamente en Mendoza y San Juan (en gran parte de Argentina se llama torta frita). Es popular, además, en los estados de Nuevo México y Texas","course":"Sopaipilla","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Sopapillas.jpg/960px-Sopapillas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","leadFile":"Sopapillas.jpg","views":61691,"langs":["ar","ca","cs","de","es","fr","is","it","jv","pt","ru","sv","uk"],"langNames":{"ar":"سوبايبيلا","ca":"Sopaipilla","cs":"Sopaipilla","de":"Sopaipilla","es":"Sopaipilla","fr":"Sopaipilla","is":"Sopaipilla","it":"Sopaipilla","jv":"Sopaipilla","pt":"Sopaipilla","ru":"Сопайпилья","sv":"Sopaipilla","uk":"Сопайпілья"},"sourceLanguage":"es","originClaims":["Chile","Mexico"]},{"title":"Tacacho","name":"Tacacho","country":"Peru","region":"West Africa","url":"https://en.wikipedia.org/wiki/Tacacho","ingredients":["Roasted or boiled plantain"],"prepSummary":"El fufú de plátano verde, bolón de verde, mofongo, cabeza de gato, bola de plátano, molloco o tacacho es una comida típica de la cuenca del Caribe y parte de la Amazonia. Consiste en un puré de plátanos verdes cocidos y machacados. Opcionalmente se pueden mezclar con grasa animal, carnes o verduras.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Tacacho_con_cecina_y_chorizo_%28Lima%29.JPG/960px-Tacacho_con_cecina_y_chorizo_%28Lima%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"Public domain","leadFile":"Tacacho_con_cecina_y_chorizo_(Lima).JPG","views":4703,"langs":["es","ta"],"langNames":{"es":"Fufú de plátano verde","ta":"டாகாச்சோ"},"sourceLanguage":"es"},{"title":"Tacu-tacu","name":"Tacu-tacu","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Tacu-tacu","prepSummary":"El tacutacu es un calentado típico de la gastronomía del Perú, específicamente de la comida criolla, y ejemplo de la cocina de aprovechamiento.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Tacu_Tacu.jpg/960px-Tacu_Tacu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suedehead from Buenos Aires, Argentina","licence":"CC BY-SA 2.0","leadFile":"Tacu_Tacu.jpg","views":1631,"langs":["es","eu","fr","it"],"langNames":{"es":"Tacutacu","eu":"Tacu-tacu","fr":"Tacu-tacu","it":"Tacu-tacu"},"sourceLanguage":"es"},{"title":"T'anta wawa","name":"T'anta wawa","country":"Peru","region":"Central Andes","url":"https://en.wikipedia.org/wiki/T'anta_wawa","ingredients":["Wheat flour"],"prepSummary":"Las guaguas de pan, muñecas de pan, wawas de pan, pan wawa o t'anta wawa, son dulces que consisten en panes grandes usualmente de trigo, moldeados y adornados con forma de niño pequeño o bebé, y decorados con grageas, pastillas de azúcar, pasta de azúcar y caritas hechas de yeso. A veces rellenas de dulce, se elaboran y se usan como parte de ritos ancestrales en regiones andinas de Perú, Bolivia, Ecuador (donde se consumen junto a la colada morada), norte de Argentina y sur de Colombia, principalmente el 2 de noviembre en conmemoración de los fieles difuntos, pero también en fiestas agrarias,","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Colada_morada.jpg/960px-Colada_morada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Jorge Arellano Lima, Perú","licence":"CC BY-SA 2.0","leadFile":"Colada_morada.jpg","views":5070,"langs":["es","id","ru"],"langNames":{"es":"Guaguas de pan","id":"T'anta wawa","ru":"Танта вава"},"sourceLanguage":"es","originClaims":["Peru","Bolivia"]},{"title":"Teja (confectionery)","name":"Teja (confectionery)","country":"Peru","region":"Ica Region","url":"https://en.wikipedia.org/wiki/Teja_(confectionery)","ingredients":["Manjar blanco","dried fruits or nuts"],"prepSummary":"La teja es un dulce tradicional de la ciudad peruana de Ica que consiste en un trozo de fruta o frutos secos, mayormente pecanas, relleno de manjar blanco y recubierto con una capa de fondant. De este se derivó la chocoteja, que reemplaza el fondant por cobertura de chocolate.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Peruvian_Tejas.JPG/960px-Peruvian_Tejas.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jigen III","licence":"CC BY-SA 3.0","leadFile":"Peruvian_Tejas.JPG","views":3002,"langs":["ar","es","jv","ru","sv","uk"],"langNames":{"ar":"تيجا (حلويات)","es":"Teja (dulce)","jv":"Teja","ru":"Теха","sv":"Teja","uk":"Теха (десерт)"},"sourceLanguage":"es"},{"title":"Tiradito","name":"Tiradito","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Tiradito","prepSummary":"El tiradito es un plato peruano de pescado crudo, cortado en forma de sashimi y de aspecto similar al carpaccio, en una salsa picante fría y ácida. Es un plato representativo de la cocina nikkei, que refleja la influencia de los inmigrantes japoneses sobre la cocina peruana, y aunque comparte con el ceviche la «cocción» en jugo de limón difiere de éste en la forma de cortar el pescado y la ausencia de cebolla. Algunas de las variedades más populares combinan el zumo de limón con una crema de ají amarillo (quedando de color amarillo), de rocoto (quedando de color rojo), con las dos cremas menci","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Tiradito.jpg/960px-Tiradito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manuel González Olaechea","licence":"CC BY 3.0","leadFile":"Tiradito.jpg","views":13303,"langs":["es","id","it","ko","pl"],"langNames":{"es":"Tiradito","id":"Tiradito","it":"Tiradito","ko":"티라디토","pl":"Tiradito"},"sourceLanguage":"es"},{"title":"Tocosh","name":"Tocosh","country":"Peru","region":"Huánuco Department","url":"https://en.wikipedia.org/wiki/Tocosh","prepSummary":"A hole deep and in diameter is dug in the ground, and its base and side are covered with ichu grass. Then, the well is filled with potato pulp or maize, with a layer of grass added between each of potatoes. When the well is full, it is covered with a final blanket of grass and topped with stones. Finally, through a small acequia (canal) the well is filled with water. Water is then allowed to run permanently through the well. A pool of water with a current (as on the bank of a stream) can also be used, and the potato or maize is placed instead in a mesh bag off grass covered with stones. The tocosh is left in the water for a period ranging from four months to two years.","views":4798,"langs":["es","fr","pt"],"langNames":{"es":"Tocosh","fr":"Tocosh","pt":"Tocosh"},"province":"Provincia de Huánuco","city":"Huánuco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Shambar","name":"Shambar","country":"Peru","region":"La Libertad","url":"https://en.wikipedia.org/wiki/Shambar","ingredients":["Wheat grains","fava beans","green peas","chickpeas","dried beans","meat (chicken","ham","beef)"],"prepSummary":"El shámbar es una sopa tradicional de la gastronomía del Perú, particularmente del departamento de La Libertad, que se sirve como plato principal y, según la costumbre local, tradicionalmente se consume los lunes. Proviene de la ciudad Trujillo - Perú, se remonta al período agrario, en donde se necesitó mezclar ingredientes nutritivos y económicos para iniciar la semana con mucha energía y soportar las largas labores agrícolas y ganaderas, entre otras, en las grandes extensiones de terrenos de las tierras Otuzcanas. Está hecho de granos de trigo, habas, guisantes, garbanzos y frijoles secos. D","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/My_lunch-_Shambar_%285449425469%29.jpg/330px-My_lunch-_Shambar_%285449425469%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"maryori","licence":"CC BY-SA 2.0","leadFile":"My_lunch-_Shambar_(5449425469).jpg","views":2610,"langs":["es","fr"],"langNames":{"es":"Shámbar","fr":"Shambar"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Alfajor","name":"Alfajor","country":"Spain","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Alfajor","ingredients":["Flour","honey","almonds","hazelnuts","dulce de leche"],"prepSummary":"El alfajor es un postre dulce que tiene su origen en su homónimo español, un dulce tradicional de la gastronomía de al-Ándalus, aunque guarde más similitudes con el alajú, en cuanto a su elaboración. Fue difundido en América durante el Imperio Español. Su nombre proviene del árabe andalusí al-hasú que significa «el relleno». Su receta original consistía en una base de pasta de almendras, nueces y miel, una combinación popular en la península ibérica durante la dominación árabe en Iberia en el. El característico formato redondo o de oblea de la mayoría de las variedades de este alfajor provien","course":"Sweet or dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/AlfajoresP1115215_02.jpg/960px-AlfajoresP1115215_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alex Lozupone","licence":"CC BY 4.0","leadFile":"AlfajoresP1115215_02.jpg","views":99183,"langs":["ar","ca","de","es","fa","fr","he","hy","it","jv","ka","ko","ms","pl","pt","ru","uk"],"langNames":{"ar":"الفاخر (حلوى)","ca":"Alfajor","de":"Alfajor","es":"Alfajor (Hispanoamérica)","fa":"الفخور","fr":"Alfajor","he":"אלפחור","hy":"Ալֆախոր","it":"Alfajor","jv":"Alfajor","ka":"ალფაჰორი","ko":"알파호르","ms":"Alfajor","pl":"Alfajor","pt":"Alfajor","ru":"Альфахор","uk":"Альфахор"},"sourceLanguage":"es"},{"title":"Bienmesabe","name":"Bienmesabe","country":"Peru","region":"Spain","url":"https://en.wikipedia.org/wiki/Bienmesabe","ingredients":["honey","egg yolk","ground almonds"],"prepSummary":"Bienmesabe es un dulce típico de muchas localidades españolas y países hispanoamericanos. La consistencia varía considerablemente dependiendo de los métodos de preparación que se usen. Se ha descrito como influenciado por la gastronomía morisca. Existen muchas variedades del plato.","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Bienmesabe_de_coco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"RosiiUrri","licence":"CC BY-SA 3.0","leadFile":"Bienmesabe_de_coco.jpg","views":7887,"langs":["es","et","fr","it","jv","ru"],"langNames":{"es":"Bienmesabe (postre)","et":"Bienmesabe","fr":"Bienmesabe","it":"Bienmesabe (dolce)","jv":"Bienmesabe","ru":"Бьенмесабе"},"sourceLanguage":"es"},{"title":"Buñuelo","name":"Buñuelo","country":"Spain","region":"Southwest Europe","url":"https://en.wikipedia.org/wiki/Bu%C3%B1uelo","prepSummary":"El buñuelo es una fruta de sartén de origen español que consiste en una masa de harina frita con forma esférica. La masa puede mezclarse con agua, leche, huevo o levadura. Puede llevar un relleno que generalmente es dulce. Igualmente, en algunas regiones se utiliza tanto para dulce como para salado; por ejemplo, buñuelos de manzana o de pescado. Otra variedad en el centro de México, son los buñuelos de rodilla, que son planos hechos de masa tipo hojaldre pero de una sola capa. Se estira la masa elástica, hasta formar una gran \"tortilla\" y después se fríen en aceite. Es común servirlos bañados","course":"Snack, bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Bunyol_de_carabassa.jpg/960px-Bunyol_de_carabassa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Baptiste Pons from Gandia / Burjassot, País Valencià, Spain","licence":"CC BY 2.0","leadFile":"Bunyol_de_carabassa.jpg","views":50022,"langs":["ar","bn","ca","el","es","eu","fr","he","id","it","ja","jv","tr","uk"],"langNames":{"ar":"بونيويلو","bn":"বুনুয়েলো","ca":"Bunyol (gastronomia)","el":"Μπουνιουέλο","es":"Buñuelo","eu":"Kausera","fr":"Buñuelo","he":"בורמואלוס","id":"Buñuelo","it":"Buñuelo","ja":"ブニュエロ","jv":"Buñuélo","tr":"Buñuelo","uk":"Бунюелос"},"sourceLanguage":"es"},{"title":"Picarones","name":"Picarones","country":"Peru","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Picarones","ingredients":["Squash","sweet potatoes","chancaca syrup"],"prepSummary":"Los picarones son dulces fritos en forma de anillo hechos con masa de harina de trigo mezclada con zapallo, y, en ocasiones, camote, bañados en miel de chancaca aromatizada. Su origen se remonta a los buñuelos españoles, y es un plato tradicional de las gastronomías peruana y chilena.","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/Picarones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Antox00","licence":"CC BY-SA 3.0","leadFile":"Picarones.jpg","views":15321,"langs":["ca","es","fr","he","it","ja","jv","ko","ru","uk"],"langNames":{"ca":"Picarón","es":"Picarón","fr":"Picarones","he":"פיקארון","it":"Picarones","ja":"ピカロネス","jv":"Picarones","ko":"피카론","ru":"Пикаронес","uk":"Пікаронес"},"sourceLanguage":"es"},{"title":"Pionono","name":"Pionono","country":"Spain","region":"Peruvian","url":"https://en.wikipedia.org/wiki/Pionono","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Piononos_de_Santa_F%C3%A9-Madrid.jpg/960px-Piononos_de_Santa_F%C3%A9-Madrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Piononos_de_Santa_Fé-Madrid.jpg","views":23092,"langs":["ar","de","es","fr","it","ja","jv","ka","ms","ru"],"langNames":{"ar":"بينونو","de":"Pionono","es":"Pionono","fr":"Pionono","it":"Pionono","ja":"ピオノノ","jv":"Pionono","ka":"პიონონო","ms":"Pionono","ru":"Пиононо"}},{"title":"Queso helado","name":"Queso helado","country":"Peru","region":"Arequipa","url":"https://en.wikipedia.org/wiki/Queso_helado","ingredients":["milk","condensed milk","cinnamon"],"prepSummary":"Traditionally, to prepare queso helado, one uses a deep wooden vessel filled with ice and salt, in which a smaller, conical, stainless steel container is placed. The steel cone is turned while a wooden spoon is used to beat a previously boiled mixture of fresh milk, condensed milk, powdered chuño (which serves as a thickener), and cinnamon until the mixture begins to freeze in layers that resemble slices of cheese (hence the name queso helado). It is also common to add shredded coconut and spices, like vanilla, at this stage.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Leche_helada_Arequipa.jpg/960px-Leche_helada_Arequipa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Seb Barber from Leeds, UK","licence":"CC BY 2.0","leadFile":"Leche_helada_Arequipa.jpg","views":5660,"langs":["es","ko"],"langNames":{"es":"Queso helado","ko":"케소 엘라도"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Suspiro de limeña","name":"Suspiro de limeña","country":"Peru","region":"Lima region","url":"https://en.wikipedia.org/wiki/Suspiro_de_lime%C3%B1a","ingredients":["manjar blanco (milk","sugar","egg yolks","vanilla)","meringue (egg whites","Oporto","cinnamon)"],"prepSummary":"The manjar blanco layer of the dessert is made with whole milk and sugar boiled until thick and caramel colored to which are added egg yolk and sometimes, but not necessarily vanilla essence. The merengue top layer is made from egg whites and port wine syrup (made from port wine and sugar boiled together until thickened) and is sprinkled with cinnamon.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Suspiro_lime%C3%B1o.jpg/960px-Suspiro_lime%C3%B1o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luisfranciscopm","licence":"CC BY-SA 4.0","leadFile":"Suspiro_limeño.jpg","views":11925,"langs":["ca","es","ja","jv"],"langNames":{"ca":"Suspiro de limeña","es":"Suspiro de limeña","ja":"ススピロ・デ・リメーニャ","jv":"Suspiro de limeña"},"province":"Lima","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Agua Vida","name":"Agua Vida","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Agua_Vida","prepSummary":"Grupo Perú Cola (anteriormente como Embotelladora Don Jorge SAC) fue una empresa dedicada a la fabricación, distribución y comercialización de bebidas alcohólicas y no alcohólicas. Su sede principal se encontró en el distrito de San Miguel, Lima.","views":796,"langs":["es","ur"],"langNames":{"es":"Grupo Perú Cola","ur":"ڈان ہورہے"},"sourceLanguage":"es","notFood":"a business"},{"title":"Api (beverage)","name":"Api (beverage)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Api_(beverage)","prepSummary":"El api (del quechua api, 'mazamorra', 'colada') es una bebida de origen prehispánico que se continua consumiendo en los actuales países de Argentina, Bolivia y Perú. Se elabora a partir de granos de maíz morado, lo que le otorga su característico color. Además, se le agrega maíz amarillo molido, azúcar, canela en rama y clavo de olor. Generalmente se sirve caliente para mantener su sabor, aunque también existe una versión fría. El consumo del api proviene desde épocas prehispánicas. Una de las menciones más antiguas de esta bebida es del cronista Inca Garcilazo de la Vega, mencionando que los","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Api_con_cachangas%2C_Per%C3%BA.webp/960px-Api_con_cachangas%2C_Per%C3%BA.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://www.kahloseyes.com/single-post/cachangas-con-api-a-simple-and-super-satisfying-breakfast","licence":"CC BY-SA 4.0","leadFile":"Api_con_cachangas,_Perú.webp","views":135,"langs":["de","es","fr","sr"],"langNames":{"de":"Api (Getränk)","es":"Api (bebida)","fr":"Api (boisson)","sr":"Апи (пиће)"},"sourceLanguage":"es"},{"title":"Beed Cola","name":"Beed Cola","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Beed_Cola","leadFile":"Brand_Beed_Cola_Glass_Bottle_362_ml.jpg","views":573,"langs":["bn"],"langNames":{"bn":"বিড কোলা"}},{"title":"Cassinelli (soft drink)","name":"Cassinelli (soft drink)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Cassinelli_(soft_drink)","prepSummary":"Cassinelli es una gama peruana de gaseosas. Es una marca de la compañía \"Enrique Cassinelli e Hijos\" de Trujillo, y se vende en botellas de vidrio y en botellas PET en diferentes presentaciones. Su mercado principal es la costa norte peruana y la selva, Además, patrocina equipos de fútbol peruano como el César Vallejo y Carlos Manucci.","leadFile":"Brand_Cassinelli_Plastic_Bottle_296_ml.jpg","views":508,"langs":["es"],"langNames":{"es":"Cassinelli (bebida)"},"sourceLanguage":"es"},{"title":"Chapo (drink)","name":"Chapo (drink)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Chapo_(drink)","views":881,"langs":["bn","es","uk"],"langNames":{"bn":"চ্যাপো (পানীয়)","es":"Chapo (bebida)","uk":"Чапо"}},{"title":"Chicha de jora","name":"Chicha de jora","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Chicha_de_jora","prepSummary":"La chicha de jora (en lengua quechua Aqha y en lengua kichwa Aswa) es una bebida fermentada oriunda de Sudamérica y consumida principalmente en los Andes como Perú, Bolivia y Ecuador. Presenta diversas variedades según la región, pero su preparación se compone principalmente de la «jora», es decir, maíz malteado o germinado. Es elaborada desde la época preincaica siendo una bebida sagrada utilizada en actos ceremoniales y fiestas de todas las culturas prehispánicas de la zona central andina. Tiene un contenido alcohólico bajo (1–3%). Si bien técnicamente es una cerveza artesanal de maíz, debid","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Chicha_de_jora_en_vaso.JPG/960px-Chicha_de_jora_en_vaso.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"Public domain","leadFile":"Chicha_de_jora_en_vaso.JPG","views":10883,"langs":["ca","cs","es","fr","id","it","jv","pt"],"langNames":{"ca":"Chicha de jora","cs":"Chicha de jora","es":"Chicha de jora","fr":"Chicha de jora","id":"Chicha de jora","it":"Chicha de jora","jv":"Chicha de jora","pt":"Chicha de jora"},"sourceLanguage":"es"},{"title":"Chicha morada","name":"Chicha morada","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Chicha_morada","prepSummary":"Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product. A notable Peruvian delicacy can be derived from chicha morada by adding a binder such as chuño or corn starch to the traditional preparation. This porridge-like substance is what Peruvians call \"mazamorra morada\", to which is added dried or fresh fruits such as prunes and raisins.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Chicha_morada_y_pisco_sour_20100704.JPG/960px-Chicha_morada_y_pisco_sour_20100704.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 4.0","leadFile":"Chicha_morada_y_pisco_sour_20100704.JPG","views":61229,"langs":["ca","cs","de","es","fr","id","it","jv"],"langNames":{"ca":"Chicha morada","cs":"Chicha morada","de":"Chicha morada","es":"Chicha morada","fr":"Chicha morada","id":"Chicha morada","it":"Chicha morada","jv":"Chicha morada"}},{"title":"Coca tea","name":"Coca tea","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Coca_tea","prepSummary":"El mate de coca, tisana de coca o té de coca (del quechua kuka mat'i) es una infusión de hojas de coca de las regiones andinas de Argentina, Bolivia y Perú, cuya presencia abarca también a otros países andinos como Ecuador y el norte de Chile, así como también zonas de Colombia. El mate de coca es una bebida consumida ya sea tanto como estimulante como para curar el soroche o mal de montaña. Posee, además, un valor simbólico. La bebida produce un efecto energizante similar al del café. La venta y consumo de las hojas de coca es legal en el Perú, Colombia, Bolivia y Argentina. Es habitual en lo","photo":"https://upload.wikimedia.org/wikipedia/commons/2/29/Mate_de_coca_Peru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Anikó","licence":"CC BY 2.0","leadFile":"Mate_de_coca_Peru.jpg","views":64538,"langs":["bn","ca","cs","de","es","fi","fr","gl","it","jv","pl","pt","ru","zh"],"langNames":{"bn":"কোকা টি","ca":"Mate de coca","cs":"Kokový čaj","de":"Mate de Coca","es":"Mate de coca","fi":"Kokatee","fr":"Maté de coca","gl":"Mate de coca","it":"Mate de coca","jv":"Tèh koka","pl":"Mate de coca","pt":"Chá de coca","ru":"Чай из листьев коки","zh":"古柯茶"},"sourceLanguage":"es"},{"title":"Concordia (drink)","name":"Concordia (drink)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Concordia_(drink)","leadFile":"Brand_Concordia_Plastic_Bottle_500_ml.jpg","views":1431},{"title":"Corporación Lindley S.A.","name":"Corporación Lindley S.A.","country":"Peru","url":"https://en.wikipedia.org/wiki/Corporaci%C3%B3n_Lindley_S.A.","prepSummary":"Corporación Lindley (registrada como Arca Continental Lindley S.A.) es una empresa peruana fundada en 1910, dedicada a la fabricación y distribución de bebidas. Principalmente es conocida por la creación de la gaseosa Inca Kola, también es distribuidor de Coca-Cola en Perú. En 2015 iniciaría una alianza con la empresa mexicana Arca Continental, la cual terminaría de adquirir la empresa en 2018.","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Lindley_Logo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lindley","licence":"Public domain","leadFile":"Lindley_Logo.jpg","views":4253,"langs":["es","fa","fr"],"langNames":{"es":"Corporación Lindley","fa":"لیندلی","fr":"Corporación Lindley"},"sourceLanguage":"es","notFood":"a business"},{"title":"Don Jorge","name":"Don Jorge","country":"Peru","url":"https://en.wikipedia.org/wiki/Don_Jorge","views":814},{"title":"Emoliente","name":"Emoliente","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Emoliente","prepSummary":"El emoliente es una bebida tradicional consumida principalmente en Perú. Es tradicional su consumo en puestos callejeros por las mañanas, para el desayuno, o por las noches. Se le atribuyen diferentes propiedades medicinales, ya sea para tratamiento del aparato digestivo, reproductor, respiratorio o circulatorio. El emoliente fue introducido en Perú durante la época colonial como bebida medicinal o tisana. En Lima se llegó a popularizar a tal punto que prácticamente había un puesto de emolientero en cada esquina.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Emol.jpg/960px-Emol.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0","leadFile":"Emol.jpg","views":5903,"langs":["es","zh"],"langNames":{"es":"Emoliente (bebida)","zh":"秘鲁青草茶"},"sourceLanguage":"es"},{"title":"Fanta Kola Inglesa","name":"Fanta Kola Inglesa","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Fanta_Kola_Inglesa","prepSummary":"Fanta Kola Inglesa es una gaseosa peruana. Es de color rojo y sabor entre cereza y fresa. Su eslogan fue «La chaposa más sabrosa».","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Kola_Inglesa.jpg/960px-Kola_Inglesa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sandyshoes from Chicago","licence":"CC BY-SA 2.0","leadFile":"Kola_Inglesa.jpg","views":2175,"langs":["es","it","tr","uk"],"langNames":{"es":"Kola Inglesa","it":"Fanta Kola Inglesa","tr":"Kola Inglesa","uk":"Kola Inglesa"},"sourceLanguage":"es"},{"title":"Frutillada","name":"Frutillada","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Frutillada","prepSummary":"La frutillada es una bebida popular en el Cusco y consumida generalmente entre los meses de noviembre y enero. La bebida está elaborada en base de chicha de jora y la frutilla. Es mezclada con fresa local, recolectada en el Valle Sagrado de Urubamba. Los lugares donde se vende frutillada son las llamadas chicherías. Las chicherías que vende frutillada son identificadas con banderines rojos. La costumbre de usar frutilla se ha ido perdiendo, siendo reemplazada por colorante vegetal (a base de beterraga o ayrampo) y otros ingredientes que intentan asemejar al sabor original.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Vaso_Kaporal.jpg/960px-Vaso_Kaporal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Angel Olin from Peru","licence":"CC BY-SA 2.0","leadFile":"Vaso_Kaporal.jpg","views":909,"langs":["es"],"langNames":{"es":"Frutillada"},"sourceLanguage":"es"},{"title":"Fuji-Cola","name":"Fuji-Cola","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Fuji-Cola","prepSummary":"Fuji-Cola fue un proyecto de refresco de cola creado para promocionar el retorno a la vida política del Perú de Alberto Fujimori, expresidente peruano, quien huyó a Japón en el año 2000. La bebida fue creada por sus partidarios para financiar su campaña para las elecciones de 2006. Kenji Fujimori, hijo de Alberto, solicitó el 4 de marzo de 2005 crear una marca registrada con el nombre de la bebida, con la pretensión de también fabricar zumos de fruta, dulces y otras preparaciones para hacer bebidas.","views":804,"langs":["bn","es","nl","zh"],"langNames":{"bn":"ফুজি-কোলা","es":"Fuji-Cola","nl":"Fuji-Cola","zh":"藤森可樂"},"sourceLanguage":"es"},{"title":"Guaraná (Backus)","name":"Guaraná (Backus)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Guaran%C3%A1_(Backus)","leadFile":"Brand_Backus_Guaraná_Plastic_Bottle_500_ml.jpg","views":1975},{"title":"Inca Kola","name":"Inca Kola","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Inca_Kola","prepSummary":"Inca Kola es una bebida gaseosa peruana. Tiene un sabor dulce y un color amarillo-dorado. El principal ingrediente es la planta hierba luisa, aunque su fórmula se guarda en absoluta reserva industrial.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/IncaKolaBottleGlass.jpg/960px-IncaKolaBottleGlass.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Markus Leupold-Löwenthal","licence":"CC BY-SA 3.0","leadFile":"IncaKolaBottleGlass.jpg","views":76424,"langs":["bn","ca","cs","de","es","fi","fr","he","id","it","ja","ko","nl","pl","pt","so","sv","tr","zh"],"langNames":{"bn":"ইনকা কোলা","ca":"Inca Kola","cs":"Inca Kola","de":"Inca Kola","es":"Inca Kola","fi":"Inca Kola","fr":"Inca Kola","he":"אינקה קולה","id":"Inca Kola","it":"Inca Kola","ja":"インカ・コーラ","ko":"잉카 콜라","nl":"Inca Kola","pl":"Inca Kola","pt":"Inca Kola","so":"Inca Kola","sv":"Inca Kola","tr":"Inca Kola","zh":"印加可乐"},"sourceLanguage":"es"},{"title":"Isaac Kola","name":"Isaac Kola","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Isaac_Kola","prepSummary":"Isaac Kola, conocida anteriormente como Don Isaac Kola, fue una marca de gaseosas peruana, perteneciente a la empresa multinacional Ajegroup. Originalmente perteneció al Grupo Perú Cola (anteriormente Embotelladora Don Jorge SAC) hasta el 16 de mayo de 2018, cuando la familia Añaños Jerí anuncia la compra a la empresa. Isaac Kola utilizó la misma fórmula de preparación de Inca Kola, convirtiéndose en la marca alterna del producto original. Se mantuvo en el mercado desde 2000 hasta su desaparición en 2021.","views":1813,"langs":["bn","es","it","nl"],"langNames":{"bn":"আইজ্যাক কোলা","es":"Isaac Kola","it":"Isaac Kola","nl":"Isaac Kola"},"sourceLanguage":"es"},{"title":"Kola Escocesa","name":"Kola Escocesa","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Kola_Escocesa","prepSummary":"Kola Escocesa is sold in PET bottles of 440ml, 600 ml, and 1.5 litres. Bottles come in both plastic and glass. Plastic is available in all sizes and the bottles take the former of a clear plastic bottle with a red label (see pictures). Glass bottles are a clear glass with writing directly on the bottle in a white color. Glass bottles are available in 600ml and 1.5L sizes. The soda can be hard to find outside of Arequipa. The soda is also available in a light variant which has no sugar. Plastic bottles that are available in the light variant fade to white near the bottom of the red label.","leadFile":"Kola_Escocesa_logo.svg.png","views":2757,"langs":["es","sv"],"langNames":{"es":"Kola Escocesa","sv":"Kola Escocesa"}},{"title":"Kola Real","name":"Kola Real","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Kola_Real","prepSummary":"Kola Real, a veces abreviado KR, es una serie de bebidas gaseosas pertenecientes al grupo peruano Industrias San Miguel - ISM. Actualmente no solo se comercializa en su país de origen (Perú), también en Panamá, República Dominicana, Estados Unidos, Haití, partes de Brasil (bajo el nombre de Goob) y el norte de Chile (Arica y Parinacota y Tarapacá).","leadFile":"Big_Cola_Logo_2012.svg.png","views":11234,"langs":["ar","bn","es","fr","it","nl","pl"],"langNames":{"ar":"كولا ريال","bn":"কোলা রিয়াল","es":"Kola Real","fr":"Kola Real","it":"Kola Real","nl":"Kola Real","pl":"Kola Real"},"sourceLanguage":"es"},{"title":"Oro (drink)","name":"Oro (drink)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Oro_(drink)","prepSummary":"Oro – peruwiańska marka napoju bezalkoholowego, należąca do firmy Ajegroup. Oro sprzedawane jest w Peru, Ekwadorze i Wenezueli. Stanowi konkurencję dla Inca Kola. Oba napoje cechuje charakterystyczny, żółty kolor. Sprzedawany w butelkach PET o pojemności 525 ml.","leadFile":"Brand_Oro_Bottle_525_ml.jpg","views":690,"langs":["ar","bn","pl"],"langNames":{"ar":"أورو (مشروب)","bn":"ওরো (পানীয়)","pl":"Oro (napój)"},"sourceLanguage":"pl"},{"title":"Perú Cola","name":"Perú Cola","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Per%C3%BA_Cola","prepSummary":"Perú Cola fue una marca de gaseosas peruana, perteneciente a la multinacional Ajegroup, propiedad de la familia Añaños Jerí. Originalmente fue marca de la empresa de refrescos desaparecida Grupo Perú Cola (anteriormente Embotelladora Don Jorge SAC), fundadora de la marca hermana Isaac Kola, hasta el 16 de mayo de 2018, cuando fue vendida a Ajegroup. Fue creada por el empresario Jorge Panizo Mariátegui.","leadFile":"Brand_Perú_Cola_Plastic_Bottle_500_ml.jpg","views":1452,"langs":["bn","es","nl"],"langNames":{"bn":"পেরু কোলা","es":"Perú Cola","nl":"Perú Cola"},"sourceLanguage":"es"},{"title":"Peruvian Pisco","name":"Peruvian Pisco","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Peruvian_Pisco","prepSummary":"The elaboration of Peruvian pisco is most dominated by medium-range industry, usually handicraft. This one takes care of the old manufacturing processes and quality, and often does not respond to strictly commercial purposes but a kind of generational pride of Peru. It is a producto bandera del Perú.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Pisco_peru.jpg/960px-Pisco_peru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fernando Revilla","licence":"CC BY-SA 3.0","leadFile":"Pisco_peru.jpg","views":4469,"langs":["es","pt"],"langNames":{"es":"Pisco del Perú","pt":"Pisco do Peru"},"province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Peruvian wine","name":"Peruvian wine","country":"Peru","region":"Peruvian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Peruvian_wine","prepSummary":"La producción de vinos peruanos y cultivo de viñas en grandes extensiones de tierra se realiza dentro de los departamentos de Ica, Lima, Moquegua, Arequipa, Tacna, la mayor producción se da principalmente en el Ica por estar situada lo más cercano a la franja meridional del vino y una larga tradición del cultivo de cepas, lo que le ha permitido una buena infraestructura. Sin embargo los vinos de mayor calidad, importancia, antigua y tradición se producen en Moquegua.","views":2863,"langs":["es","it"],"langNames":{"es":"Vino del Perú","it":"Viticoltura in Perù"},"sourceLanguage":"es"},{"title":"San Mateo (water)","name":"San Mateo (water)","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/San_Mateo_(water)","prepSummary":"La Cervecería Backus y Johnston (con nombre comercial Cervecerías Peruanas Backus S.A. y con nombre de empresa Unión de Cervecerías Peruanas Backus y Johnston S.A.A.) Desde 1950, es considerada como una de las mayores empresas del rubro en el país. Es una empresa componente del índice S&P/BVL Perú General.","views":289,"langs":["es"],"langNames":{"es":"Cervecería Backus & Johnston"},"sourceLanguage":"es"},{"title":"Sporade","name":"Sporade","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Sporade","prepSummary":"Sporade − peruwiańska marka napojów izotonicznych, należących do firmy Ajegroup, sprzedawana od roku 2004. Marka ta osiągnęła w Peru duży sukces, pokonując m.in. koncern Gatorade, dzięki niskim cenom napoju. Sprzedawany w szklanych butelkach o pojemności 475 ml, w czterech wariantach smakowych: mandarynki, cytryny, tropikalny oraz o smaku męczennicy jadalnej.","leadFile":"Brand_Sporade_Glass_Bottle_475_ml.jpg","views":2841,"langs":["pl"],"langNames":{"pl":"Sporade (napój)"},"sourceLanguage":"pl"},{"title":"Viva Backus","name":"Viva Backus","country":"Peru","region":"Peruvian drinks","url":"https://en.wikipedia.org/wiki/Viva_Backus","prepSummary":"Viva – peruwiański gazowany napój bezalkoholowy o żółtym kolorze, zawierający kofeinę, produkowany przez spółkę Backus and Johnston. Napój rywalizuje z koncernem produkującym napoje o nazwie Inca Kola. Sprzedawany w butelkach PET o wielkości 500 ml.","leadFile":"Brand_Backus_Viva_Plastic_Bottle_500_ml.jpg","views":495,"langs":["bn","pl"],"langNames":{"bn":"ভাইভা ব্যাককাস","pl":"Viva (napój)"},"sourceLanguage":"pl"},{"title":"Seco (food)","name":"Seco (food)","country":"Peru","region":"Northern Peru","url":"https://en.wikipedia.org/wiki/Seco_(food)","ingredients":["Meat (chicken","beef or goat)","various seasonings."],"prepSummary":"El seco es un guiso típico de la gastronomía de Ecuador y la gastronomía de Perú. Puede elaborarse con cualquier tipo de carne. Según una etimología popular ecuatoriana, el nombre de seco proviene de la Península de Santa Elena en Ecuador, en donde a principio de un campamento inglés hacía trabajos petroleros en Ancón, al referirse al segundo plato de la comida, en inglés second, los ecuatorianos repetían deformando la palabra hasta llegar a la actual «seco». Esta creencia, a pesar de estar ampliamente difundida, es un mito, ya que se encuentran registros de este plato desde 1820, casi un sigl","views":5172,"langs":["es"],"langNames":{"es":"Seco (comida)"},"sourceLanguage":"es"},{"title":"Ajiaco","name":"Ajiaco","country":"Colombia","region":"Latin America","url":"https://en.wikipedia.org/wiki/Ajiaco","ingredients":["Potatoes","chicken"],"prepSummary":"L’ (de signifiant « piment » en taíno) désigne une soupe de pommes de terre en Colombie, une sorte de ragoût dans la cuisine cubaine, et plus généralement des soupes variées d'Amérique latine.","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d7/Ajiaco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mauricio Giraldo from Bogotá, Colombia","licence":"CC BY-SA 2.0","leadFile":"Ajiaco.jpg","views":38227,"langs":["ar","cs","fa","fr","gl","id","it","ja","jv","ko","ms","pt","ru","ta","uk","zh"],"langNames":{"ar":"أخياكو","cs":"Ajiaco","fa":"آخیاکو","fr":"Ajiaco","gl":"Ajiaco","id":"Ajiaco","it":"Ajiaco","ja":"アヒアコ","jv":"Ajiaco","ko":"아히아코","ms":"Ajiaco","pt":"Ajiaco","ru":"Ахиако","ta":"அஜியாக்கோ","uk":"Ахіако","zh":"阿西亚科"},"sourceLanguage":"fr"},{"title":"Cazuela","name":"Cazuela","country":"Peru","region":"Peruvian soups","url":"https://en.wikipedia.org/wiki/Cazuela","ingredients":["Stock (meats","vegetables)"],"prepSummary":"La cazuela es un plato típico en las gastronomías, principalmente en Chile y Perú, también en Argentina, Ecuador, Colombia, Venezuela, Uruguay, España, Francia, Reino Unido, Italia, México, Estados Unidos, Portugal, Bolivia y otros países íberoamericanos. Recibe ese nombre por el tipo de recipiente en el que está cocinado, que suele ser una vasija de la familia de las ollas, de cuerpo bajo y vidriado en su interior. Como recipiente que preserva el calor cumple un doble servicio de cocinado y vajilla de mesa; en la cocina se hace uso preferente para contener aquellos platos que se introducen al","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Cazuela_ecuatoriana.jpg/960px-Cazuela_ecuatoriana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paborbor","licence":"CC0","leadFile":"Cazuela_ecuatoriana.jpg","views":23528,"langs":["ar","es","fr","ja","jv","ko","pt","ru","uk","uz"],"langNames":{"ar":"كازويلا","es":"Cazuela (comida)","fr":"Cazuela","ja":"カスエラ","jv":"Cazuéla","ko":"카수엘라","pt":"Cazuela","ru":"Касуэла","uk":"Касуела","uz":"Cazuela"},"sourceLanguage":"es"},{"title":"Chupe","name":"Chupe","country":"Peru","region":"Peruvian soups","url":"https://en.wikipedia.org/wiki/Chupe","ingredients":["Meat (chicken","red meat","lamb or beef tripe","or offal) or seafood (fish","shrimp","crayfish","or shellfish)","vegetables"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Chupe_de_Camarones.jpg/960px-Chupe_de_Camarones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Greg Ma","licence":"CC BY 2.0","leadFile":"Chupe_de_Camarones.jpg","views":5331,"langs":["es","fr","jv","ko","pt","uk","zh"],"langNames":{"es":"Chupe","fr":"Chupe","jv":"Chupe","ko":"추페","pt":"Chupe","uk":"Чупе","zh":"丘佩"}},{"title":"Sopa teologa","name":"Sopa teologa","country":"Peru","region":"La Libertad","url":"https://en.wikipedia.org/wiki/Sopa_teologa","ingredients":["White bread","potatoes","tomatoes","sliced cheese","milk"],"prepSummary":"La sopa teóloga es una sopa peruana, tradicional del departamento de La Libertad. También es llamada boda de Moche o sopa de fiesta. El plato es consumido en matrimonios, bautizos y otras fiestas familiares y religiosas, como Domingo de Ramos, en la costa norte peruana.","views":428,"langs":["es","id","it"],"langNames":{"es":"Sopa teóloga (Perú)","id":"Sopa teologa","it":"Sopa teóloga"},"sourceLanguage":"es","province":"Provincia de Trujillo","city":"Trujillo","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Ajegroup","name":"Ajegroup","country":"Peru","url":"https://en.wikipedia.org/wiki/Ajegroup","prepSummary":"Ajegroup, o simplemente Aje, es una multinacional de bebidas de origen peruano con presencia en veintiocho países de Latinoamérica, Asia y África. Es la cuarta compañía en volumen de ventas en la categoría de bebidas sin alcohol y el tercer productor mundial en carbonatadas en aquellos países en los que opera. Con el firme compromiso de democratizar el consumo, se dirige a nuevos grupos de consumidores intentando facilitarles el acceso a productos de una buena calidad a un precio justo. Su modelo de negocio diferencial, centrado en las relaciones y las redes de distribución. Contando con más d","leadFile":"Brand_Caral_Glass_Bottle_700_ml.jpg","views":11747,"langs":["ar","es","fa","id","pl","ur"],"langNames":{"ar":"أجيجروب","es":"Ajegroup","fa":"آژه‌گروپ","id":"Ajegroup","pl":"Ajegroup","ur":"ایم جے گروپ"},"sourceLanguage":"es","notFood":"a business"},{"title":"Backus and Johnston Brewery","name":"Backus and Johnston Brewery","country":"Peru","url":"https://en.wikipedia.org/wiki/Backus_and_Johnston_Brewery","views":4249},{"title":"Enrique Cassinelli and Sons","name":"Enrique Cassinelli and Sons","country":"Peru","url":"https://en.wikipedia.org/wiki/Enrique_Cassinelli_and_Sons","views":536,"notFood":"a business"},{"title":"Don Alfredo (cocktail)","name":"Don Alfredo (cocktail)","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Don_Alfredo_(cocktail)","prepSummary":"In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Don_Alfredo_Cocktail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ghibelli","licence":"CC BY-SA 4.0","leadFile":"Don_Alfredo_Cocktail.jpg","views":1179,"langs":["es"],"langNames":{"es":"Don Alfredo (cóctel)"},"province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Pisco sour","name":"Pisco sour","country":"Peru","region":"Peruvian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Pisco_sour","prepSummary":"The pisco sour has three different methods of preparation. The Peruvian pisco sour cocktail is made by mixing Peruvian pisco with Key lime juice, simple syrup, egg white, Angostura bitters (for garnish), and ice cubes. The Chilean pisco sour cocktail is made by mixing Chilean Pisco with limón de Pica juice, powdered sugar, and ice cubes.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Pisco_sour_20100613b.JPG/960px-Pisco_sour_20100613b.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 4.0","leadFile":"Pisco_sour_20100613b.JPG","views":186853,"langs":["ar","az","bn","ca","cs","de","el","es","fa","fr","ha","he","hy","id","it","ja","jv","ko","ml","nl","pa","pl","pt","ru","si","sk","sv","tr","uk","uz","vi","zh"],"langNames":{"ar":"حامض البيسكو","az":"Turş Pisko","bn":"পিসকো টক","ca":"Pisco sour","cs":"Pisco sour","de":"Pisco Sour","el":"Πίσκο","es":"Pisco sour","fa":"پیسکوی ترش","fr":"Pisco sour","ha":"Pisco Sour","he":"פיסקו סאוור","hy":"Պիսկո Սոուր","id":"Pisco Sour","it":"Pisco sour","ja":"ピスコサワー","jv":"Pisco asem","ko":"피스코 사워","ml":"പിസ്കോ സോർ","nl":"Pisco sour","pa":"ਪਿਸਕੋ ਖੱਟਾ","pl":"Pisco sour","pt":"Pisco sour","ru":"Писко сауэр","si":"පිස්කෝ සෝර්","sk":"Pisco sour","sv":"Pisco sour","tr":"Pisco sour","uk":"Піско сауер","uz":"Pisco Sour ichimligi","vi":"Pisco sour","zh":"皮斯可沙瓦"}},{"title":"Pisco","name":"Pisco","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Pisco","prepSummary":"Pisco es la denominación de un aguardiente de uvas, producido en Perú y Chile, elaborado fundamentalmente mediante la destilación del producto de la vid, como el brandy y el coñac, pero sin la prolongada crianza en barricas de madera. Se lo suele incluir dentro de la familia o categoría de los brandis, y posee dos estándares diferentes para su producción —para el pisco peruano y para el pisco chileno—, por lo que se consideran técnicamente productos diferentes, pero dentro del grupo de bebidas espirituosas.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Range_of_Pisco.jpg/960px-Range_of_Pisco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cocktailmarler","licence":"CC BY-SA 4.0","leadFile":"Range_of_Pisco.jpg","views":187905,"langs":["ar","ca","cs","da","de","es","et","eu","fa","fi","fr","gl","hu","it","ja","ka","ko","nl","pl","pt","ru","sl","sv","th","tr","uk","vi","zh"],"langNames":{"ar":"بيسكو","ca":"Pisco (licor)","cs":"Pisco (nápoj)","da":"Pisco","de":"Pisco (Getränk)","es":"Pisco (aguardiente)","et":"Pisko","eu":"Pisco","fa":"پیسکو","fi":"Pisco (juoma)","fr":"Pisco","gl":"Pisco (augardente)","hu":"Pisco (ital)","it":"Pisco (distillato)","ja":"ピスコ","ka":"პისკო (სასმელი)","ko":"피스코","nl":"Pisco (drank)","pl":"Pisco (alkohol)","pt":"Pisco (bebida)","ru":"Писко (напиток)","sl":"Pisco","sv":"Pisco","th":"ปิสโก","tr":"Pisco (içki)","uk":"Піско","vi":"Pisco","zh":"皮斯可"},"sourceLanguage":"es","province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Cooperativa Capel","name":"Cooperativa Capel","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Cooperativa_Capel","prepSummary":"La Cooperativa Agrícola Pisquera Elqui Limitada (Capel o Cooperativa Capel) es una cooperativa de Chile, nacida como una productora y distribuidora de pisco, siendo una de las más grandes empresas chilenas del rubro. Fue creada en 1935 como la «Sociedad de Productores de Elqui», formada por pequeños productores pisqueros del valle del Elqui, y el año 1939 se transformó en una cooperativa, formada legalmente, denominada «Sociedad Productores de Elqui, Cooperativa Agrícola Pisquera y Vitivinícola Limitada», posteriormente «Cooperativa Agrícola Pisquera Elqui Limitada». Actualmente posee más de 1","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Valle_del_Elqui%2C_La_Serena-Chile.JPG/960px-Valle_del_Elqui%2C_La_Serena-Chile.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZKP","licence":"CC BY-SA 3.0","leadFile":"Valle_del_Elqui,_La_Serena-Chile.JPG","views":810,"langs":["es"],"langNames":{"es":"Cooperativa Agrícola Pisquera Elqui Limitada"},"sourceLanguage":"es","notFood":"a business","province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Mistral (pisco)","name":"Mistral (pisco)","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Mistral_(pisco)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Pisco_Mistral.jpg/960px-Pisco_Mistral.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rjcastillo","licence":"CC BY-SA 4.0","leadFile":"Pisco_Mistral.jpg","views":1153,"province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Monteluz (pisco)","name":"Monteluz (pisco)","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Monteluz_(pisco)","prepSummary":"Unlike other grape brandies, pisco is distilled only once. It is also distilled from wine, rather than grape pomace, and is not aged in barrels. It thus retains many of the fresh flavours and aromas that were found in the young wine, in the form of small and highly volatile molecules called aldehydes and esters. To capture these molecules and ensure they are retained in the distillate, Monteluz use similar methods to traditional perfume manufacturers such as Fragonard and Galimard in Grasse, France.","views":193,"province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Victor Vaughen Morris","name":"Victor Vaughen Morris","country":"Peru","region":"Ica","url":"https://en.wikipedia.org/wiki/Victor_Vaughen_Morris","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0a/VVM_Younger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Morrisbar","licence":"CC BY-SA 4.0","leadFile":"VVM_Younger.jpg","views":2249,"langs":["vi"],"langNames":{"vi":"Victor Vaughen Morris"},"notFood":"a person","province":"Provincia de Pisco","city":"Pisco","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Aguadito de pollo","name":"Aguadito de pollo","country":"Peru","region":"Peruvian chicken","url":"https://en.wikipedia.org/wiki/Aguadito_de_pollo","ingredients":["Chicken"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Aguadito.jpg/960px-Aguadito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0","leadFile":"Aguadito.jpg","views":2638,"langs":["ar","cs","es","id","it","ja"],"langNames":{"ar":"أغواديتو","cs":"Aguadito de pollo","es":"Aguadito de pollo","id":"Aguadito","it":"Aguadito de pollo","ja":"アグアディート"}},{"title":"Ají de gallina","name":"Ají de gallina","country":"Peru","region":"Peruvian chicken","url":"https://en.wikipedia.org/wiki/Aj%C3%AD_de_gallina","ingredients":["Ají amarillo","sofrito"],"prepSummary":"El ají de gallina es un plato típico de la gastronomía peruana, concretamente de la costa, que consiste en un ají o crema espesa con pechuga de gallina deshilachada. Esta crema es servida con papas cocidas, y en ocasiones con arroz blanco. Es común reemplazar la gallina por pollo.","course":"Main course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aj%C3%AD_de_gallina.jpg/960px-Aj%C3%AD_de_gallina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Feralbt","licence":"CC BY-SA 3.0","leadFile":"Ají_de_gallina.jpg","views":24181,"langs":["ca","es","fr","ha","ig","it","jv","ko","ru","sv"],"langNames":{"ca":"Ají de gallina","es":"Ají de gallina","fr":"Ají de gallina","ha":"Ají de gallina","ig":"Ají nke ọkụkọ","it":"Ají de gallina","jv":"Ají de gallina","ko":"아히 데 가이나","ru":"Ахи де галлина","sv":"Ají de gallina"},"sourceLanguage":"es"},{"title":"Arroz con pollo","name":"Arroz con pollo","country":"Spain","region":"Iberian Peninsula","url":"https://en.wikipedia.org/wiki/Arroz_con_pollo","ingredients":["Rice","chicken","vegetables"],"prepSummary":"El arroz con pollo es un plato típico de América Latina y España con variaciones regionales según el país. Consiste en arroz cocinado con pollo, en presas o desmechado, verduras, y sazonado con especias.","course":"Lunch, dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Arroz-con-Pollo.jpg/960px-Arroz-con-Pollo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kobako","licence":"CC BY-SA 2.5","leadFile":"Arroz-con-Pollo.jpg","views":42080,"langs":["ar","de","es","hy","id","it","ja","jv","ko","ru","tr","vi","zh"],"langNames":{"ar":"أرز كون بولو","de":"Arroz con Pollo","es":"Arroz con pollo","hy":"Բրնձով հավ","id":"Arroz con pollo","it":"Arroz con pollo","ja":"アロス・コン・ポーヨ","jv":"Arroz con pollo","ko":"아로스 콘 포요","ru":"Курица с рисом","tr":"Arroz con pollo","vi":"Arroz con pollo","zh":"西班牙鸡肉饭"},"sourceLanguage":"es"},{"title":"Peruvian pollada","name":"Peruvian pollada","country":"Peru","region":"Peruvian chicken","url":"https://en.wikipedia.org/wiki/Peruvian_pollada","ingredients":["chicken"],"prepSummary":"The preparation consists of marinating the chicken with chiles and spices, which is the key for achieving the desired flavor.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Pollada_peru.jpg/960px-Pollada_peru.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0","leadFile":"Pollada_peru.jpg","views":1985,"langs":["es","pl"],"langNames":{"es":"Pollada peruana","pl":"Pollada"}},{"title":"Pollo a la brasa","name":"Pollo a la brasa","country":"Peru","region":"Peruvian chicken","url":"https://en.wikipedia.org/wiki/Pollo_a_la_brasa","ingredients":["Chicken"],"prepSummary":"Pollo a la brasa es la denominación que se da en el Perú al pollo asado al carbón, a la leña o a gas en un sistema rotatorio. Es considerado un platillo típico de la gastronomía peruana y uno de los de mayor consumo, incluso por encima del ceviche, el chifa y las especialidades de la comida rápida. Actualmente es considerado una «Especialidad Culinaria del Perú» por el Ministerio de Cultura, y la popularidad del plato ha hecho que su consumo familiar sea incluido en el cálculo oficial de la cesta de mercado.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Un_cuarto_de_Pollo_a_la_Brasa.JPG/960px-Un_cuarto_de_Pollo_a_la_Brasa.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 3.0","leadFile":"Un_cuarto_de_Pollo_a_la_Brasa.JPG","views":15011,"langs":["es","id","it","jv","ru","uk","vi"],"langNames":{"es":"Pollo a la brasa (Perú)","id":"Pollo a la brasa","it":"Pollo a la brasa","jv":"Pollo a la Brasa","ru":"Польо а ла браса","uk":"Полло аля браса","vi":"Pollo a la brasa"},"sourceLanguage":"es"},{"title":"Sangrecita","name":"Sangrecita","country":"Peru","region":"Peruvian chicken","url":"https://en.wikipedia.org/wiki/Sangrecita","ingredients":["Chicken blood"],"photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Sangrecita_con_yuca.jpg/960px-Sangrecita_con_yuca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0","leadFile":"Sangrecita_con_yuca.jpg","views":1870,"langs":["es","it"],"langNames":{"es":"Sangrecita","it":"Sangrecita"}},{"title":"Bolivian cuisine","name":"Bolivian cuisine","country":"Bolivia","region":"South American","url":"https://en.wikipedia.org/wiki/Bolivian_cuisine","prepSummary":"La gastronomía de Bolivia es conocida por su gran variedad de platillos y bebidas, que son diferentes según las zonas y las comunidades que las consumen. En los últimos años también se ha hecho popular en Bolivia la cocina fusión, un concepto gastronómico que hace referencia a la mezcla de prácticas y estilos culinarios de diferentes culturas, y se ha producido una renovación como resultado del surgimiento de diversas iniciativas gastronómicas relacionadas con la soberanía alimentaria, los valores nutricionales de la comida local, sustentabilidad y conceptos gourmet. Como territorio que alberg","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Disfruta_un_buen_Pique_Macho.jpg/960px-Disfruta_un_buen_Pique_Macho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jocelyn Abigail Vera","licence":"CC BY-SA 4.0","leadFile":"Disfruta_un_buen_Pique_Macho.jpg","views":16394,"langs":["ar","ca","cs","de","es","fa","fr","he","it","ja","jv","ka","ko","pl","pt","ru","sr","uk"],"langNames":{"ar":"مطبخ بوليفي","ca":"Gastronomia de Bolívia","cs":"Bolivijská kuchyně","de":"Bolivianische Küche","es":"Gastronomía de Bolivia","fa":"آشپزی بولیویایی","fr":"Cuisine bolivienne","he":"המטבח הבוליביאני","it":"Cucina boliviana","ja":"ボリビア料理","jv":"Olahan Bolivia","ka":"ბოლივიის სამზარეულო","ko":"볼리비아 요리","pl":"Kuchnia boliwijska","pt":"Culinária da Bolívia","ru":"Боливийская кухня","sr":"Боливијска кухиња","uk":"Болівійська кухня"},"sourceLanguage":"es"},{"title":"Arepa","name":"Arepa","country":"Colombia","region":"Huila Department","url":"https://en.wikipedia.org/wiki/Arepa","ingredients":["Corn flour (maize meal or flour)"],"prepSummary":"Initially, flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Dr., a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with \"peeled\" corn using the nixtamalization process; they are known as arepa pelada. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha.","course":"Any course","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Arepitas_Food_Macro.jpg/960px-Arepitas_Food_Macro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steven Depolo from Grand Rapids, MI, USA","licence":"CC BY 2.0","leadFile":"Arepitas_Food_Macro.jpg","views":287102,"langs":["ar","ca","cs","de","es","eu","fa","fi","fr","gl","he","hy","id","it","ja","jv","ko","nb","nl","pl","pt","ru","sv","th","tl","tr","uk","uz","vi","zh"],"langNames":{"ar":"أريبا (خبز)","ca":"Arepa","cs":"Arepa","de":"Arepa","es":"Arepa","eu":"Arepa","fa":"آره‌پا","fi":"Arepa","fr":"Arepa","gl":"Arepa","he":"ארפה","hy":"Արեպա","id":"Arepa","it":"Arepa","ja":"アレパ","jv":"Arepa","ko":"아레파","nl":"Arepa","nb":"Arepa","pl":"Arepa","pt":"Arepa","ru":"Арепа","sv":"Arepa","th":"อาเรปา","tl":"Arepa","tr":"Arepa","uk":"Арепа","uz":"Arepa","vi":"Arepa","zh":"阿瑞巴"},"originClaims":["Colombia","Venezuela"],"province":"Colombia","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Bizcocho","name":"Bizcocho","country":"Bolivia","region":"Global cuisine","url":"https://en.wikipedia.org/wiki/Bizcocho","ingredients":["Harina","Huevo (alimento)"],"prepSummary":"Bizcocho es el nombre que recibe en Uruguay y otros países como México una gama de productos de bollería (llamada panadería en Uruguay), hechos de distintos tipos de masa (generalmente elaborada con harina, levadura, sal, azúcar y grasa). Tienen diferentes formas, pueden ser dulces o salados, con y sin relleno. Fueron originalmente introducidos por las corrientes migratorias europeas que llegaron al país. En Argentina se conocen como facturas a unos panificados similares a los bizcochos uruguayos.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Bizcocho-San_Isidro_%28Madrid%29.JPG/960px-Bizcocho-San_Isidro_%28Madrid%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Bizcocho-San_Isidro_(Madrid).JPG","views":13135,"langs":["es","hy","jv","ru","uk"],"langNames":{"es":"Bizcocho (Uruguay)","hy":"Բիսկոչո","jv":"Bizcocho","ru":"Бискочо","uk":"Біскочо"},"sourceLanguage":"es"},{"title":"Bolivian wine","name":"Bolivian wine","country":"Bolivia","region":"Bolivian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Bolivian_wine","prepSummary":"El vino de Bolivia cuenta con una larga tradición centenaria que data desde principios del. El vino boliviano es único en el mundo, ya que la uva es cultivada entre los 1.700 y 2.400 metros sobre el nivel del mar, Además esta industria genera más de 5.000 fuentes de empleo directo e indirecto a nivel nacional con 4.200 familias que viven de este rubro. Desde su instauración en 2016, el Día Nacional del Vino y el Singani se celebra en el país cada último viernes de febrero.","views":2437,"langs":["es"],"langNames":{"es":"Vino de Bolivia"},"sourceLanguage":"es"},{"title":"Chola sandwich","name":"Chola sandwich","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Chola_sandwich","ingredients":["Pernil","escabeche","tomato","torresmo"],"prepSummary":"The chola sandwich is built on either a marraqueta, an Andean bread roll, or a, a marraqueta variant with a baked cheese topping. The filling consists of slices of pernil, a marinated and slow-roasted pork leg; escabeche, a pickled relish of carrots, onions and peppers; aji or llajua chili sauce; tomato; and topped with a torresmo, or pork rind.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Sandwich_de_chola.jpg/960px-Sandwich_de_chola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caleidoscopic","licence":"CC BY-SA 4.0","leadFile":"Sandwich_de_chola.jpg","views":368,"langs":["ar","es"],"langNames":{"ar":"شطيرة تشولا","es":"Sándwich de chola"}},{"title":"Chuflay","name":"Chuflay","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Chuflay","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Chuflay%2C_%C2%A9_Christian_Eugenio.jpg/960px-Chuflay%2C_%C2%A9_Christian_Eugenio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian Eugenio","licence":"CC BY-SA 4.0","leadFile":"Chuflay,_©_Christian_Eugenio.jpg","views":2620,"langs":["de","es","fr"],"langNames":{"de":"Chuflay","es":"Chuflay","fr":"Chuflay"}},{"title":"Churrasco","name":"Churrasco","country":"Bolivia","region":"Brazilian","url":"https://en.wikipedia.org/wiki/Churrasco","ingredients":["Meat (beef)","sausage","queijo coalho","garlic bread","pork","chicken","lamb"],"prepSummary":"Churrasco es una palabra que denomina a un corte específico de carne destinado a la parrilla. En Argentina y en Uruguay denomina un filete de carne vacuna de grosor variable destinado a una persona cocinado sobre una plancha o una parrilla. En Brasil y Guatemala, denomina a la cocción de una variedad de carnes (vacuna, pollo, cerdo) sobre una parrilla. En España denomina a un despiece que se obtiene de la falda de la ternera o cerdo cortada transversalmente y no siguiendo la forma de la costilla, cocinada en una parrilla o sobre una plancha. En Chile denomina a un sandwich hecho con un filete","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Churrasco00003.jpg/960px-Churrasco00003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leonardo Sakaki","licence":"CC BY-SA 4.0","leadFile":"Churrasco00003.jpg","views":76633,"langs":["ar","az","ca","de","es","eu","fr","gl","it","ja","jv","ko","pt","ru","th","tl","uk","vi","zh"],"langNames":{"ar":"شوهاسكو","az":"Çurrasko","ca":"Xurrasco","de":"Churrasco","es":"Churrasco","eu":"Churrasco","fr":"Churrasco","gl":"Churrasco","it":"Churrasco","ja":"シュラスコ","jv":"Churrasco","ko":"슈하스쿠","pt":"Churrasco","ru":"Чурраско","th":"ชูรัสกู","tl":"Churrasco","uk":"Чураско","vi":"Churrasco","zh":"巴西烤肉"},"sourceLanguage":"es","originClaims":["Brazil","Spain"]},{"title":"Copacabana Restaurant","name":"Copacabana Restaurant","country":"United States","url":"https://en.wikipedia.org/wiki/Copacabana_Restaurant","leadFile":"Copacabana_(Seattle)_logo.jpeg","views":760},{"title":"Hallulla","name":"Hallulla","country":"Chile","url":"https://en.wikipedia.org/wiki/Hallulla","ingredients":["Wheat flour","yeast","vegetable shortening or butter"],"prepSummary":"La hallulla (del árabe hispánico ḥallún, 'bollo de fiestas', y este del hebreo ḥallāh 'torta de pan ácimo consumida en la Pascua') es un tipo de pan blanco típico de Chile, oeste de Argentina (Mendoza, Neuquén y Río Negro), Bolivia, Ecuador, donde es llamada allulla; y Perú (particularmente del departamento de Cusco), elaborado a base de harina refinada. Es un pan plano y redondo, y tiene una consistencia firme y semiesponjosa.","photo":"https://upload.wikimedia.org/wikipedia/commons/3/30/Panes_chilenos.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"man77","licence":"CC BY-SA 3.0","leadFile":"Panes_chilenos.JPG","views":3083,"langs":["de","es","ja","ko"],"langNames":{"de":"Hallulla","es":"Hallulla","ja":"アジュージャ","ko":"아유야"},"sourceLanguage":"es"},{"title":"Llajua","name":"Llajua","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Llajua","ingredients":["tomate"],"prepSummary":"La llajua (voz de origen aimara y quechua), también llamada llasjua, yasgua y llasgua, es una salsa picante Boliviana preparada básicamente con ajíes tales como: locoto, ulupica o kitucho/kumbarí /\"putita\" y tomate. Se consume en Bolivia, especialmente en el occidente del país, en el norte de Argentina y en el Norte Grande de Chile, Arica e Iquique. Se han encontrado restos arqueológicos que evidencian que una salsa igual o similar a la llajwa ya era consumida en la zona que actualmente es La Falda-Tilcara, en la provincia argentina de Jujuy, en el periodo hispano-indígena (es decir, en asenta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Salsa_de_rocot%C3%B3-2009.jpg/960px-Salsa_de_rocot%C3%B3-2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0","leadFile":"Salsa_de_rocotó-2009.jpg","views":3277,"langs":["ar","de","es","fr","he","jv"],"langNames":{"ar":"لياخوا","de":"Llajua","es":"Llajua","fr":"Llajua","he":"יאחווה","jv":"Llajua"},"sourceLanguage":"es"},{"title":"Mocochinchi","name":"Mocochinchi","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Mocochinchi","prepSummary":"El refresco de mocochinchi, fresco de muqunchinchi, refresco de pelon o simplemente mocochinchi, es una bebida refrescante y azucarada, típica de la gastronomía boliviana elaborada con duraznos pelados y deshidratados denominado mocochinchi (del quechua muqunchinchi, pasa de durazno).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Mocochinchi_ya_preparado.JPG/960px-Mocochinchi_ya_preparado.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferbr1","licence":"CC BY-SA 4.0","leadFile":"Mocochinchi_ya_preparado.JPG","views":3857,"langs":["ca","de","es","fr","ja","pt"],"langNames":{"ca":"Mocochinchi","de":"Mocochinchi","es":"Refresco de mocochinchi","fr":"Mocochinchi","ja":"モコチンチ","pt":"Mocochinchi"},"sourceLanguage":"es"},{"title":"Pique macho","name":"Pique macho","country":"Bolivia","region":"Cochabamba","url":"https://en.wikipedia.org/wiki/Pique_macho","ingredients":["Beef","sausage","red onion","green pepper","tomato","french fries","mustard","mayonnaise"],"prepSummary":"The dish is an iconic Bolivian dish that combines beef, sausages, french fries or yuca frita (yuca fries), onions, green pepper, tomatoes, and locoto peppers, with the key preparation involving the meat marination with garlic, cumin, and soy sauce; potatoes frying; and the mixture of ingredients in a pan to blend the flavours before serving with a hard-boiled egg.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Pique_macho.jpg/960px-Pique_macho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fabulousfabs","licence":"CC BY 2.0","leadFile":"Pique_macho.jpg","views":7501,"langs":["ar","es","fr","ja","ko"],"langNames":{"ar":"بيكيه ماتشو (طعام)","es":"Pique macho","fr":"Pique macho","ja":"ピケマチョ","ko":"피케 마초"},"placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Salteña","name":"Salteña","country":"Bolivia","region":"Brazilian","url":"https://en.wikipedia.org/wiki/Salte%C3%B1a","ingredients":["Beef","pork or chicken"],"prepSummary":"The Bolivian empanada became widely established with the recipe book by Sofía Urquidi (Sucre, 1917), which contains no fewer than eight recipes for broth empanadas (three of them with ají), as they were called in Sucre until the 1970s, confirming the nature of the Bolivian empanada.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Salte%C3%B1as_de_Bolivia.jpg/960px-Salte%C3%B1as_de_Bolivia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EEJCC","licence":"CC BY-SA 4.0","leadFile":"Salteñas_de_Bolivia.jpg","views":19389,"langs":["es","fr","gl","it","ja","jv","pt","ru","uk","uz"],"langNames":{"es":"Salteña","fr":"Salteña","gl":"Salteña","it":"Salteña","ja":"サルテーニャ","jv":"Salteña","pt":"Saltenha","ru":"Сальтенья","uk":"Сальтенья","uz":"Saltenya"}},{"title":"Silpancho","name":"Silpancho","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Silpancho","ingredients":["Arroz","papa","carne de res","huevo frito","ensalada de tomate","cebolla","locoto"],"prepSummary":"El sillpancho, o silpancho (del quechua sillp'anchu, aplanado y delgado) es un plato típico de la cocina boliviana, particularmente del departamento de Cochabamba, donde es considerado una de sus preparaciones más representativas.","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/Silpancho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Poshista2 assumed (based on copyright claims).","licence":"CC BY-SA 3.0","leadFile":"Silpancho.jpg","views":6498,"langs":["ar","es","eu","fr","it","ja","jv","pt","uk"],"langNames":{"ar":"سيلبانتشو","es":"Silpancho","eu":"Silpancho","fr":"Silpancho","it":"Silpancho","ja":"シルパンチョ","jv":"Silpancho","pt":"Silpancho","uk":"Сільпанчо"},"sourceLanguage":"es"},{"title":"Singani","name":"Singani","country":"Bolivia","region":"Bolivian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Singani","prepSummary":"Of all the grape varieties shipped to the new world by Spanish immigrants, the variety vitis vinifera muscat of alexandria was most prized for its intense aroma. This variety and muscat frontignan (muscat blanc à petits grains) are considered to have among the strongest aromatic terpenol profiles of any wine-making grapes, especially when grown in more suited conditions of terroir.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Singani_major_brands.png/960px-Singani_major_brands.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DGFritz","licence":"CC BY-SA 3.0","leadFile":"Singani_major_brands.png","views":10965,"langs":["de","es","fi","fr","ja","pt"],"langNames":{"de":"Singani","es":"Singani","fi":"Singani","fr":"Singani (eau-de-vie)","ja":"シンガニ","pt":"Singani"}},{"title":"Trancapecho","name":"Trancapecho","country":"Bolivia","region":"Cochabamba","url":"https://en.wikipedia.org/wiki/Trancapecho","ingredients":["Carne","Huevo (alimento)"],"prepSummary":"El trancapecho o tranca pecho es un tipo de sándwich oriundo de Cochabamba (Bolivia), del barrio de Caracota. Proviene del silpancho, pero difiere de este en que lleva un pan toco o tortilla. Todos los ingredientes, incluso el arroz y el pan, son típicos de esta ciudad. En Cochabamba, este plato se puede encontrar en los mercados. La creación del trancapecho es atribuida a Ana Camacho, más conocida como doña Anita, vendedora en la plaza de comidas Las Islas, que creó la palabra a partir de las conversaciones con sus clientes cuando consumían el producto.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/TRANCAPECHO.jpg/960px-TRANCAPECHO.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Melissa A'lurralde","licence":"CC BY-SA 4.0","leadFile":"TRANCAPECHO.jpg","views":2300,"langs":["ar","es","uk"],"langNames":{"ar":"ترانكابيتشو","es":"Trancapecho","uk":"Транкапечо"},"sourceLanguage":"es","placeConfirmed":"GeoNames — CC BY 4.0"},{"title":"Yungueño","name":"Yungueño","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Yungue%C3%B1o","views":940,"langs":["ar","es","fr"],"langNames":{"ar":"يونغوينو","es":"Yungueñito","fr":"Yungueñito"}},{"title":"Caboface","name":"Caboface","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Caboface","views":137},{"title":"Paceña","name":"Paceña","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Pace%C3%B1a","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Logo_Pacena_blanco-01.jpg/960px-Logo_Pacena_blanco-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cerveza Paceña","licence":"Public domain","leadFile":"Logo_Pacena_blanco-01.jpg","views":2227,"langs":["es","fr"],"langNames":{"es":"Cerveza Paceña","fr":"Paceña"}},{"title":"Coca Colla","name":"Coca Colla","country":"Bolivia","region":"Bolivian drinks","url":"https://en.wikipedia.org/wiki/Coca_Colla","prepSummary":"Coca Colla es una gaseosa energizante producida en Bolivia a base de hoja de coca. Lanzada al mercado en julio de 2010, su nombre hace referencia a la bebida Coca-Cola. Fue lanzada de forma oficial en el mercado boliviano como bebida energizante. Se comercializa en envases de plástico de medio litro a un costo unitario de 10 bolivianos (precio hacia julio de 2010).","views":10402,"langs":["de","es","fi","fr","sv"],"langNames":{"de":"Coca Colla","es":"Coca Colla","fi":"Coca Colla","fr":"Coca Colla","sv":"Coca Colla"},"sourceLanguage":"es"},{"title":"Tereré","name":"Tereré","country":"Bolivia","region":"Bolivian drinks","url":"https://en.wikipedia.org/wiki/Terer%C3%A9","prepSummary":"Most preparations of begin by filling a to full of yerba mate. Then, ice cubes are added to water and usually stored in a vacuum flask. If herbs or juice are part of the preparation, they are added to the water at this point. When consuming, the water is poured over the held in the and extracted from the with a metallic straw (with a filter included on it) called \"\".","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9c/Terer%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Overkill53","licence":"CC BY-SA 4.0","leadFile":"Tereré.jpg","views":33836,"langs":["bg","ca","de","es","eu","fr","hu","id","it","ja","lt","nl","pl","pt","ru","sv","tr"],"langNames":{"bg":"Терере","ca":"Tereré","de":"Tereré","es":"Tereré","eu":"Terere","fr":"Tereré","hu":"Tereré","id":"Tereré","it":"Tereré","ja":"テレレ","lt":"Tererė","nl":"Tereré","pl":"Tereré","pt":"Tereré","ru":"Терере","sv":"Tereré","tr":"Tereré"}},{"title":"Tojorí","name":"Tojorí","country":"Bolivia","region":"Bolivian drinks","url":"https://en.wikipedia.org/wiki/Tojor%C3%AD","prepSummary":"El tojorí es una bebida tradicional del altiplano boliviano, hecha a base de mazamorra de maíz willkaparu, una variedad de maíz boliviano, molido en trozos grandes. El maíz se prefiere molido en un batán, que permite moler los pedazos grandes, posteriormente se pone a cocer durante varias horas, tras lo cual se sirve caliente. Ingredientes del tojorí: Aunque existen variaciones según la región, los elementos invariables son: maíz molido, canela, clavo de olor, anís, para aromatizar; originalmente no se usa azúcar, si no \"chancaca\" para endulzar y dar el color y sabor característico.","views":719,"langs":["es"],"langNames":{"es":"Tojorí"},"sourceLanguage":"es"},{"title":"Fricasé","name":"Fricasé","country":"Bolivia","region":"Bolivian soups","url":"https://en.wikipedia.org/wiki/Fricas%C3%A9","ingredients":["Carne de cerdo","chuño","mote de maíz","ají amarillo","ají rojo"],"prepSummary":"El fricasé de cerdo, conocido popularmente como fricasé de chancho, o simplemente fricasé, es un plato tradicional de la región occidental de Bolivia y del departamento de Puno en Perú.","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Fricas%C3%A9_de_Cerdo.jpg/960px-Fricas%C3%A9_de_Cerdo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aylin Oporto","licence":"CC BY-SA 4.0","leadFile":"Fricasé_de_Cerdo.jpg","views":5291,"langs":["es","fr","ig","it","ja"],"langNames":{"es":"Fricasé de cerdo","fr":"Fricasé de cerdo","ig":"Fricasé","it":"Fricasé","ja":"フリカセ"},"sourceLanguage":"es"},{"title":"Cocoroco","name":"Cocoroco","country":"Bolivia","region":"Bolivian alcoholic beverages","url":"https://en.wikipedia.org/wiki/Cocoroco","prepSummary":"Cocoroco es el nombre que se da en algunas partes del norte de Chile, al etanol introducido en este país por contrabando desde Bolivia.","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ca/Cocorococeibo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chiton magnificus","licence":"CC BY-SA 3.0","leadFile":"Cocorococeibo.jpg","views":9954,"langs":["es","fa","fr","pt"],"langNames":{"es":"Cocoroco","fa":"کوکوروکو","fr":"Cocoroco","pt":"Cocoroco"},"sourceLanguage":"es"},{"title":"Valle de la Concepción","name":"Valle de la Concepción","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Valle_de_la_Concepci%C3%B3n","views":295},{"title":"Vallegrande Province","name":"Vallegrande Province","country":"Bolivia","url":"https://en.wikipedia.org/wiki/Vallegrande_Province","prepSummary":"La provincia Vallegrande es una de las 15 provincias del departamento de Santa Cruz en Bolivia, situada en el sureste del país en los valles mesotérmicos. Tiene como capital provincial la ciudad de Jesús y Montes Claros de los Caballeros de Vallegrande. La provincia Vallegrande cuenta con una superficie de 6.414 km², abarcando el 1,73 % del departamento y el 0,58 % del país, y tiene una población de 26.576 habitantes (según el Censo INE 2012).","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Bolivia_Santa_Cruz_Vallegrande.png/960px-Bolivia_Santa_Cruz_Vallegrande.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daan","licence":"Public domain","leadFile":"Bolivia_Santa_Cruz_Vallegrande.png","views":1322,"langs":["ca","de","es","eu","fa","fr","it","ka","lt","nb","nl","pt","sv","ur","zh"],"langNames":{"ca":"Província de Vallegrande","de":"Provinz Vallegrande","es":"Provincia Vallegrande","eu":"Vallegrande probintzia","fa":"استان وال‌گرانده","fr":"Province de Vallegrande","it":"Provincia di Vallegrande","ka":"ვალიეგრანდეს პროვინცია","lt":"Valjegrandės provincija","nl":"Vallegrande (provincie)","nb":"Provinsen Vallegrande","pt":"Vallegrande (província)","sv":"Vallegrande (provins)","ur":"والیگراندے صوبہ","zh":"巴耶格兰德县 (玻利维亚)"},"sourceLanguage":"es"}]