The red-braised beef noodle soup (紅燒牛肉麵) commonly known as Taiwanese beef noodle soup. Main ingredients for the dish are Chinese noodles, beef, herbs like ginger, scallions and other spices, as well soy sauce and sugar . The dish was first created by the veterans of Kuomintang in Taiwan.

Lurou fan Taiwanese braised pork rice (滷/鲁肉飯) is one of the most beloved Taiwanese foods. A good bowl of Lurou fan features finely chopped, not quite minced, pork belly. The pork is slowly cooked in aromatic soy sauce with owned ingredients Chinese spice and served with hardboiled eggs.

Sashimi (刺身|さしみ) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. The dish is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.

Sushi (すし,寿司) is Japanese dish of prepared vinegared rice, with some sugar and salt, and accompanying a variety of ingredients (ネタ, neta). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice" referred to as shari (しゃり),sumeshi (酢飯).

Gulyásleves (Goulash) is a Hungarian delicious beef stew with a rich paprika seasoned broth, this dish is comprised of beef, onions and garlic seasoned with sweet paprika.It is usually served with home-made noodles, boiled potatoes or with a side of bread.

Hungarian traditionally classic stuffed peppe Töltött paprika is are both a common restaurant dish and a popular home-cooked meal. The peppers are usually filled with a combination of minced meat, rice, eggs, and different seasonings.

Halászlé

Lángos

Paprikás szalonna

Lecsó

Hortobágyi palacsinta

Paprikás Csirke

Dong Po Pork  (Dong Po  Rou東坡肉) is a traditional dish of braised pork belly of Hangzhou (杭州) and Zhejiang provinces. According to the legend, this dish is created by Su Dong Po, a Song Dynasty well known writer.

Kung Pao Chicken (宮保雞丁) is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, Welsh onion and chili peppers. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation. 

Thai crab curry, Boo Paht Pong Karee, is a simple recipe with a delicious unique flavor. It is prepared with dry curry powder and sometimes fresh milk. Normally, Thai curries are prepared with a curry paste of fresh spices and coconut milk.

Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli. There are several varieties of bún riêu, including original one bún riêu cua (minced crab), bún riêu cá (fish) and bún riêu ốc (snail).This dish is well-known in the country. 

Bánh khọt a well liked Vietnamese dish of miniature pancakes, it is served with herbs and vegetables and spicy sweet fish sauce for dipping. Bánh khọt is just like banh xeo a bigger sized crepe in southern Vietnam and usually thicker.

Banh tam bi is a southern Vietnamese dish of thick rice and tapioca noodles noodles served with creamy coconut milk, vegetables  and fresh herbs. This local special dish is probably difficult to find in the Hanoi area and in the northern Vietnam.

Bánh bèo is a dish that comes from Huế, in the central region of Vietnam.The English translation for this dish is “Water fern cake”. It is made of a mixture of rice and tapioca flour that makes it chewy. There are regional variations in toppings like dried shrimp and crunchy pork rinds etc.

Bánh cống Vietnamese fried shrimp cupcake with shrimp and mung bean is originally a dish of the Khmer in southern Vietnam. A long time ago it could only be found in Soc Trang Province, but today the cake is popular dish around the Mekong Delta.