湯圓是華人傳統的甜點，用糯米或糯米粉製作。中國北方人稱 「元宵」，南方人稱 「湯圓」。華人在冬至當天，都會吃湯圓。湯圓的形狀不只象徵太陽，也寓意著團圓。
湯圓除了無餡料的傳統湯圓，還有包餡的湯圓。
在中國各地還有不同的吃法。蘇州有五色湯圓，廣東有四式湯圓，四川有心肺湯圓，等等。
在台灣，有甜湯圓或者鹹湯圓。甜湯圓，一般用湯圓加上桂圓、黑糖、薑片去煮。鹹湯圓，就是用湯圓加上茼蒿、蝦米、香菇等配料去煮。
另外，湯圓的吃法還有：花生粉湯圓、炸湯圓。
東南亞各地也有類似湯圓的甜點。比如在印尼，湯圓糖水稱為Wedang Ronde。
糯米糰子可以做成各種不同的甜點，如日本有日式串糰子甜點。華人還有一種糯米糰的甜點，叫做煎堆，即是油炸芝麻糯米球。
在東南亞，另有一種流行的糯米糰子甜點，這種甜點在新馬、印尼都稱作Onde-onde。「Onde」 或者說「 Ronde」這個單字其實源自於荷蘭語Ronde，也就是英語的round，意思就是圓形。馬來西亞的華人稱Onde-onde為椰絲球。椰絲球其實源自於印尼爪哇島，在印尼的爪哇區稱為Klepon。
炸雞 (ayam goreng)
炸薯條 (kentang goreng)
炸油條(kuih cakoi)
炸香菇 (cendawan goreng)
炸魷魚/花枝 (sotong goreng)
炸魚餅 (keropok lekor)
炸番薯 (keledek goreng)
炸芋頭 (keladi goreng)
炸綠豆糕 (kuih kasturi)
炸香蕉 (pisang goreng)
炸小菠蘿蜜 (cempedak goreng)
炸麵包果 (sukun goreng)
炸香蕉球 (cekodok pisang)
炸天貝 (tempe goreng)
註：馬來語goreng是炒、炸、煎併用的詞。
炒飯 (nasi goreng)
炒麵 (mee goreng)
煎魚 (ikan goreng)
煎蛋 (telur goreng)
老抽，又稱陳年醬油或濃醬油。老抽的發酵時間會更長，雖然味道更濃，但是不會太鹹，而且比生抽還更甜一點。
老抽主要用來調色。
菜式：紅燒魚、炕肉(台灣也稱為爌肉、焢肉，大陸稱紅燒肉)
東南亞的黑醬油，或稱「曬油」。曬油是加入糖蜜、焦糖(或焦糖色素)且稀釋過的生抽醬油。
一般主要也是用來調色，但新馬華人也會直接當成蘸料。如海南雞飯的三色蘸料，有辣醬、薑茸，以及黑醬油。
菜式：福建炒麵、炒蘿蔔糕、炒粿條、娘惹阿叁虾、肉骨茶。
註：
生抽又稱淡醬油。生抽的色澤較淡，以及味道較咸。所謂「抽」是提取的意思。釀造醬油後抽出的第一道醬油，叫「頭抽」或「生抽」。
延伸閱讀：
醬油該怎麼分辨？
http://ufood.orientaldaily.com.my/article/197423
神秘的「黑曬油」
這種煎餅是盛行於馬來西亞、臺灣、福建泉州、印尼等地的街邊小吃。
曼煎粿使用以發酵的麵糊倒入圓形煎盤上，讓麵糊受熱發脹而成，其餡料以花生碎、蔗糖及玉米粒為主。
英語統稱：Pancake
馬來語：Apam Balik
台灣稱為「麵煎粿」或「麥仔煎」。
曼煎粿非常容易做，可以在家自己做。
麵糊料：
2大匙的砂糖、1顆全蛋拌勻。
加入1茶匙的沙拉油拌勻。
再倒入3/4米杯的水拌勻。
事先把1茶匙的泡打粉(Baking Powder)與1米杯的中筋麵粉拌勻。
撒入1/2拌好的麵粉調勻，接著再撒入剩餘的麵粉拌勻。
內餡：
3大匙的花生粉、1大匙的砂糖拌勻。
1大匙的黑芝麻、1大匙的白芝麻用調理機/攪拌杯打成粉狀。
倒入芝麻粉拌勻。
在Youtube上搜尋「吳秉承台灣小吃-麵煎粿」可觀看影片。
愛文芒果
果皮紅、果肉黃，香氣足又甜，口感細緻，是廣受歡迎的人氣品種。
金煌芒果
皮和肉都是金黃色，口感Q彈，甜度高，果粒大，一次一顆大滿足。
玉文芒果
以愛文為父、金煌為母培育，兼具金煌大果粒、愛文香氣與甜度。喜歡愛文，更要吃玉文，果肉多超爽快。
金蜜芒果
果實較小，金黃色的外表，結合土芒果和蜂蜜的香氣，甜度可達20度以上。
紅蜜芒果
有愛文和土芒果的果香，甜度高，纖維少，籽超小，一口咬下都是芒果蜜。
黑香芒果
深綠色果皮，成熟了也不轉色，像是大型土芒果，纖維細，帶有龍眼香味，冰過更好吃。
金興芒果
果實大，纖維細，多汁籽小，可以大口品嚐甜中帶酸的芒果滋味。
凱特芒果
產季最晚的芒果，果皮上到下顏色由紅、黃到綠，果大肉厚，甜中帶酸超迷人。
夏雪芒果
台灣本土培育，第一個有身分證的芒果。
外表黃中帶綠，果肉深黃色，口感細緻香氣濃，結合金煌、愛文和土芒果優點的稀有品。
https://www.commonhealth.com.tw/blog/blogTopic.action?nid=2275
Tacos vs. Quesadillas vs. Burrito
Tacos – are mainly made from soft corn tortillas, the hard shell variant is almost exclusive from the tex mex style. So tacos are nothing more than meat or whatever minced or sliced meat put inside a torilla. The most popular tacos in mexico are: pastor (pork marinated with local spices and slow cooked in front of stand up grill), carnitas (slow stewed pork), suadero (from the breast of the beef), steak and chicken. All of them served with finely chopped cilantro and onion as garnish. Lime is optional. Salsa is a customary must but can be opted out if you want.
Quesadillas – nothing more that soft corn tortillas stuffed with cheese, preferably string cheese. Although here in mexico quesadillas are stuffed with many other fillings from potatoes and chorizo, sauteed mushrooms, poblano chilli with corn and cream, etc. In some parts of mexico even crickets, they are delicious but it isn’t everybody’s taste.
Burrito – large flour tortilla, about 12 inches (bigger version of a taco). Stuffed with beans (this is what makes a burrito a burrito) meat and/or rice and many other fillings. Mostly stuffed with cheese as well. The purpose of the burrito was like the take-out choice from past times. Since it was already wrapped in its own tortilla you could eat it wherever you were.
Nachos vs. Tostadas
Nachos: Nachos are tortillas cut into triangles, fried and then covered with meat, beans, cheese, cream, diced chillies or hot sauce, and sometimes lettuce and tomato and served as finger food. are what happened when someone accidentally crushed their tostada and didn’t want to waste any of the delicious toppings that had fallen onto their plate.
Tostada – The tortilla is a thin flat corncake with no yeast or soda to make it rise. Fry or toast the tortilla so that it remains flat and put food on top and call it a tostada (toasted tortilla). Tostadas taste best with queso fresco, the white cheese you can often find in the specialty cheese section of your grocery store if you don’t live in the border states.
Enchiladas vs. Flautas
Enchiladas – most of them made from chicken, vaiances may be made from turkey breast, or beef. These are folded tortillas stuffed with chicken, covered with green salsa, red salsa or mole sauce. Topped with uncooked onion rings, cream and fresh cheese.
Flautas – rolled tortillas stuffed with stewed beef or pork, deep fried and bathed in salsas much like the enchiladas. The difference is Flautas are hard and crispy.
Fajitas vs. Barbacoa
Fajitas are simple grilled pieces of chicken, beef, or seafood that are often served in a sizzling skillet with onions and peppers.
Barbacoa, though, is strictly spiced beef that comes from a cow’s head and is cooked until it is so tender, it falls apart.
Both are served with warm tortillas for taco-making purposes.
Huevos Rancheros vs. Migas
Huevos rancheros are also known as rancher’s eggs. This dish features fried eggs smothered in ranchero sauce with a side of black beans or refried beans, and corn tortillas. Served for breakfast, it’s sure to stick to your ribs and leave you full for hours. This is Tex-Mex food with a purpose.
Migas, which means “crumbs", is also a breakfast dish. Often this combination of scrambled eggs with tomatoes, jalapeños, onions, crispy corn tortilla chips, and cheese is seen in breakfast tacos. However, you can also eat it straight off the plate.
Carne Guisada vs. Cabrito
These are two favorite Mexican dishes designed for comfort. Carne guisada is simply Mexican beef stew. Hearty and warm, it’s the epitome of comfort food with chunks of slow-stewed beef that come in a spiced gravy made with onions, bell peppers, and garlic. It’s particularly good when doused in hot sauce.
Cabrito, on the other hand, is slow-roasted goat that is served with rice, beans, and salsa. Not quite as soupy as carne guisada, but satisfying nevertheless.
Hoagie: More strongly associated with Italian-American culture. Refer to sandwiches containing cold cuts such as ham, salami, turkey, etc. Often referring to a sandwich that is at least 12 inches in length, if not longer (aka, the “party hoagie").
Grinder: More common in north part of U.S. Used often in New York and New Jersey to describe a spherical sandwich that is toasted and/or contains hot ingredients such as meatballs, sliced chicken, etc.
Sub: Sub is pretty much ubiquitous nationwide in U.S., though it seems the vaguest of the three terms.
Panini: a sandwich made with Italian bread, usually served warmed by grilling or toasting. However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread.
https://www.houstonpress.com/restaurants/hoagies-vs-grinders-vs-sub-marine-sandwiches-6436641
傳統上年菜多在除夕祭祖後食用，又稱年夜飯、團圓飯或圍爐。
目的是在過年前一家團聚並共度農曆新年。
拼盤：年菜常用的方式， 一次可吃到多種菜色。
菜色：烏魚子、海蜇皮、醉雞等都是大家喜愛選用的品項。
佛跳牆的由來: 集各種食材為一體的佛跳牆，是年菜首選。這道料理在清朝問世，當時名「福壽全」。某文人吃過後，詩興大發，吟道：「壇啟葷香飄四鄰，佛聞棄禪跳牆來」。佛跳牆一詞自此廣為流傳。
長年菜: 過年除了大魚大肉之外，一定會有一道長年菜。一般長年菜指的是「芥菜」，在每年年終歲末時，剛好是芥菜收成的時間，而芥菜吃起來最初有點苦味，但越煮越甘，也象徵苦盡甘來。
除夕應景物: 過年多會吃與吉祥話相關諧音的食物，藉此祈求來年平安順遂。
火鍋：大家圍在一起吃火鍋，取其團圓之意。
魚：年年有餘，這道菜當天一定不能吃完。
蘿蔔糕：又稱菜頭糕，有好彩頭與步步高升之意。
糖果：俗話說：「吃甜甜，好過年」。是新年必備品。
年糕：過年必吃的應景食品，年年高升之意。
餃子：又稱元寶，財源滾滾、招財進寶之意。
佛跳牆：由於用料豐富且昂貴，用以代表高貴、富貴。
水果：橘代表吉利、蘋果代表平安、鳳梨代表旺來。
丸子：取丸和圓字的諧音，有事事圓滿的意思。
雞：雞台語同「家」，可以的話吃全雞最好。
韭菜：長長久久，吃得時候越慢才能越長久。
長年菜：即芥菜，本來很苦但越煮越甘，象徵苦盡甘來。
髮菜：發音同發財，目前是保育食材，已禁採。
假笑面具：過年面對親戚煩人的圍攻，戴上即可解圍。
饅頭，中國傳統麵食，以麵粉和水按比例混合發酵後（或拌入內餡）蒸制而成的食品。華北地區稱為餑餑，關中、中原等地稱為饃、晉語、閩方言地區稱為饃饃等。其中，無餡的饅頭是中國北方人的主食。
據說，饅頭一詞出自三國蜀漢諸葛亮。当時諸葛亮率軍南渡瀘水以討孟獲，根據當地的習俗，大軍渡江之前必須以人頭祭祀河神。諸葛亮遂命人以白麵裹肉蒸熟，代替人頭投入江中。諸葛亮將其命名為「蠻頭」，即蠻人之頭之意。
直到北宋，才出現包子這一稱呼，指的就是有餡的饅頭，而饅頭一詞本身則逐漸變成無餡製品的統稱。
肉夾饃是中國西北地區民間廣受歡迎的一種小吃，以陝西地區的「腊汁肉夾饃」(豬肉)和寧夏地區的「羊肉肉夾饃」為主。
饅頭和饃是不是同一種食物呢？有幾種觀點：
觀點一：
北方人一般將無餡的面食稱為饅頭，有餡的叫做包子、饃、餅等。饅頭能夠代表的只能是無餡的面食，就是我們生活中吃到的最普通的饅頭。但是饃的種類明顯要更多。不過在部分地區，饅頭就等於饃，饃就等於饅頭。
觀點二：
饃是很多面食的總稱，比如白吉饃是一種餅，肉夾饃是夾肉的白面餅，牛肉饃是混合了肉渣的巨大面餅，油饃是油條等等。饃可以代表很多面食，但是饅頭只是饅頭，它一定屬於饃，是饃的子集，但不能代表饃。
觀點三：
饅頭是饅頭， 饃是饃。誰都不能代表誰！饅頭一般是用發酵粉，或者蘇打粉做的，指帶有蜂蜜、糖之類餡料的點心。而饃饃一般是直接用面粉做的餅，一般不放糖或者餡。兩者都有其特點，是兩者不一樣的面食。
Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are filled crisp dumpling appetizers served in American Chinese and, more recently, Thai restaurants.
The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings.
阿特園地 