Orange cuttlefish or Orange squid is the most common English name used for the cuttlefish dish within Cantonese cuisine. It is one of the siu mei dishes, though it is not quite roasted.

comments - 1038 views - Thu, oct 29 10:14 2009

Bird's nest soup is a delicacy in Chinese cuisine. A few species of swift, the cave swifts, are renowned for building the saliva nests used to produce the unique texture of this soup.

comments - 973 views - Wed, oct 28 10:14 2009

Pig's ear, as food for human consumption, is literally the cooked ear of pig served as a pork offal dish. It is found in a number of cuisines around the world.

comments - 1551 views - Wed, oct 28 10:12 2009

Chicken feet are a part of chicken that is eaten in Chinese cuisine. The majority of the edible meat on the feet consist of skin and tendons, without much muscle.

comments - 949 views - Wed, oct 28 10:10 2009

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.

comments - 1485 views - Tue, oct 27 14:40 2009

Stinky tofu is a form of fermented tofu that has a strong odor. It is a popular snack in East and Southeast Asia, particularly Hong Kong, Taiwan, Indonesia, and China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.

comments - 1314 views - Tue, oct 27 14:26 2009