Baku Kitchen! An independent reference of traditional food

Asia

Every dish the atlas documents for Asia — 1,014 of them, from 25 countries. Narrow it by food type, country or ingredient below.

1,014 dishes.

BangchangBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmBanh BeoBanh BeoHue steamed rice discs topped with dried shrimp and spring onion oilBanh Bot LocBanh Bot LocTranslucent tapioca dumplings holding shrimp and pork belly, steamed in leafBanh CanhBanh CanhThick chewy tapioca noodles in pork or crab broth, slippery and richBanh ChungBanh ChungSquare Tet cake of sticky rice, mung bean and pork in leavesBanh CuonBanh CuonGossamer steamed rice sheets rolled around minced pork and wood-earBanh Da CuaBanh Da CuaBrick-red flat rice noodles in freshwater crab broth with tomato and greensBanh FlanBanh FlanCaramel egg custard served in a cup, often with iced coffee poured overBanh GioBanh GioPyramid of rice flour paste with pork and wood-ear mushroom, steamed in leafBanh KhotBanh KhotSmall crisp coconut-rice cakes with a prawn on top, wrapped in mustard leafBanh MiBanh MiCrackly baguette with pâté, cold cuts, pickled carrot and corianderBanh XeoBanh XeoSizzling turmeric crepe with shrimp and beansprouts, wrapped in greensBanshBanshSmall boiled mutton dumplings, often dropped into milk tea or brothBantanBantanThin gruel of flour rubbed into meat broth, given to the sick and hungoverBaoziBaoziFluffy steamed buns stuffed with seasoned pork or vegetablesBaraBaraThick black-lentil pancake fried on a griddle, often topped with egg or minced buffaloBasashiBasashiRaw horse meat sliced thin with ginger, garlic and sweet soyBasiBasiIlocano sugarcane wine fermented in earthen jars with tree bark and herbsBatagorBatagorFried fish and tofu dumplings cut up and drowned in peanut sauceBatar DaanBatar DaanHomely stew of corn, mung beans and pumpkinBatchoyBatchoyPork offal and noodle soup topped with crushed chicharon and fried garlicBathupBathupHand-pinched dough pieces in broth with dried meat and greens, a cold-weather stapleBee NuuBee NuuGreen coconut water drunk straight from the nut at roadside stallsBeef Noodle SoupBeef Noodle SoupSlow-braised beef shank and chewy noodles in rich soy-spiced brothBeef RendangBeef RendangBeef slow-cooked dry in coconut and spices for festive daysBeerlaoBeerlaoPale lager brewed with local jasmine rice, effectively the national drinkBeguniBeguniAubergine slices in gram-flour batter, deep-fried and eaten hot with muriBein MontBein MontSticky rice pancake with jaggery, coconut and poppy seed, cooked over coalsBekasamBekasamFreshwater fish fermented with rice and salt until sour, then friedBel SharbatBel SharbatWood apple pulp beaten with water, sugar and ice into a fragrant coolerBelacanBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBelutakBelutakFat beef sausage fermented in its own casing, then fried in thick slicesBeondegiBeondegiSteamed silkworm pupae sold in paper cups, nutty and startlingly earthyBeriani GamBeriani GamSpiced rice baked with chicken or mutton until the gravy is absorbedBetamaxBetamaxCubes of set chicken blood grilled on skewers and brushed with sauceBhapa PithaBhapa PithaSteamed rice-flour cake filled with date-palm jaggery and grated coconut