Roujiamo (Chinese: 肉夹馍; pinyin: ròujīamó), also known as rougamo or rou jia mo, meaning "meat burger" or "meat sandwich," is a street food originating from Shaanxi Province and now widely consumed all over China. The meat is most commonly pork, stewed for hours in a soup containing over 20 spices and seasonings. Although it is possible to use only a few spices (which many vendors do), the resulting meat is less flavourful. Many alternative fillings are available. For example, in Muslim areas in Xi an, the meat is usually beef (prepared kabob-style and seasoned with cumin and pepper), and in Gansu it is often lamb. The meat is then minced or chopped, then mixed with coriander and mild peppers, and stuffed in "mo", a type of flatbread. An authentic mo is made from a wheat flour batter and then baked in a clay or mud oven, but now in many parts of China, mo is made in a frying pan or a pressure cooker (some even substitute a steamed bun), and the resulting taste diverges significantly from the authentic clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor. Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. In fact, roujiamo could be the world s oldest sandwich or hamburger, since this bread dates back to the Qin Dynasty (221 BC - 206 BC) and the meat to the Zhou Dynasty (1045 BC to 256 BC). Contrary to popular misconceptions, roujiamo is not a street food unique to Muslims. It was invented first by the Han Chinese, while Muslims simply substituted pork with barbecued beef or lamb due to Islamic restrictions on eating pork. Roujiamo can be found in many street food vendor stalls or near Chinese mosques. Some vendors also call it la zhi roujiamo (or lazhi roujiamo, Chinese: 腊汁肉夹馍), which simply means roujiamo with special gravy. Others call it bai ji la zhi roujiamo (or baiji lazhi roujiamo), which means roujiamo with special gravy in a bread (bai ji refers to the type of bread).

A compilation of amazing cotton candy art. Featuring characters such as Pikachu from Pokemon, Elmo from Sesame Street, Hamm (Piggy Bank) and Green Alien from Disney s Toy Story, and Smurf from the cartoon, The Smurfs. More cotton candy coming soon! Don t forget to subscribe!! [Kẹo Nghệ Thuật] Làm kẹo bông siêu cấp: Pikachu, lợn, Xì Trum, Toy Story, Alien

A sugar candy blowing master demonstrates his craft in Beijing China. In this video, you will see the Dragon and Giraffe.

Some popular street foods in Thailand are: Fried chicken cutlet over rice, which is breaded and fried chicken breast cut into slices and mixed with fresh herbs and sauces, and then placed onto plain white rice. Fish ball soup is also very common. They re boiled (sometimes with coagulated pork blood) and served with fresh vegetables. Nam Kang Sai - Thai Shaved Ice (น้ำแข็งใส) is a popular dessert in Thailand. The usual ingredients like mangoes, herbal jelly, pandan leaf noodles, basil seeds, grass jelly, corn, mung beans, young coconut, black sticky rice, chestnuts, sweetened taro, red beans, sarim (thin strands of cooked flour that is very chewy and slippery) are placed in a bowl, and then topped with shaved ice and melaka palm sugar (jaggery).

Mutton herbal (ginseng) soup and mouthwatering stir fried noodles with goat meat.

Talented cotton candy artist spins and sculpts sugar into Pokemon s Pikachu! Kẹo Bông Gòn Pikachu Pokemon - Nghệ Thuật Tạo Hình Kẹo Bông

Shaved snow served by Wooly s. "Shaved snow is a hybrid between shaved ice and ice cream. By taking a block of ice made with low-fat milk, flavors are infused into the blocks before it is frozen, and then shave it very fine to create a texture similar to fresh fallen snow." Flavors available are Original Leche, Coffee, and Melon. Optional toppings include Strawberry, Blueberry, Coconut Flakes, Mochi, Pocky Sticks, Cookies n Cream, Graham Cracker Crumble, Captain Crunch, Fruity Pebbles, Corn Flakes, Sea Salt Leche, Chocolate Drizzle, Whipped Cream, and Strawberry Cream. "Snow ice"—cream, milk, water, sugar and fruit, frozen and then shaved and served in cones—is popular in Korea, Taiwan and Indonesia and making inroads into the United States. Brazil - Raspadinha Bangladesh - Gola Colombia - Raspado Costa Rica - Copos and also called Granizado Cuba - Granizados Dominican Republic - Frío Frío and also in some parts of the country they are called Yun Yun El Salvador - Minuta France - Granite Hawaïen Guatemala - Granizada but in other parts of the country they are also called Raspado Guyana - Crush Ice or Snow Cone and are topped with condensed milk. Haïti - Fresco Italy - Granita, Grattachecca India - Chuski Taiwan - Baobing There is also a version known as snow flake ice which uses shaved frozen milk and other flavors. Japan - Kakigori Korea - Patbingsu Mexico - Raspado, Yuki (only in northern Mexico) Nicaragua - Raspado Peru - Raspadilla Philippines - Halo halo Puerto Rico - Piragua Malaysia, Singapore and Indonesia - Ais/Es kacang Pakistan, Baraf ka Gola Panama - Raspao, often topped with sweetened condensed milk Suriname - Schaafijs Thailand - Nam khaeng sai English and French Caribbean islands - Snowball Colombia - Raspado or Cholado USA - Shaved Ice Honduras - Minuta, often topped with sweetened condensed milk Mauritius - Glaçon Rapé Venezuela - Cepillados or Raspados, sweetened with fruit juice, artificial flavors and condensed milk In Hawaii, "shave ice" is similar to snowballs, and is sold in cone-shaped paper cups. "Rainbow," a popular flavor, consists of three colors of syrup chosen usually for their color rather than their taste compatibility. Commonly, a scoop of vanilla ice cream or sweetened azuki beans is first added to the bottom of the cup and is capped with condensed milk. Vendors in Texas and northern Mexico serve finely shaved ice desserts. Called a raspa, they are usually sold from a roadside stand or trailer. They come in many flavors, including leche (milk and cinnamon) and picosito (the Spanish word for spicy made with lemon and chili powder.) The dessert ais kacang served in Malaysia and Singapore is another form of shaved ice. Ais kacang was originally served with red beans but now includes various fruits and other sweet toppings. In Japan they are known as kakigori, and in India it is called a "gola" and usually served on popsicle sticks. In Britain the term snow cone has been used for a standard ice cream cone topped with (usually vanilla) ice cream, hence the term snow cone. In Perú this dessert is called Raspadilla, which is served in cups along with a spoon and/or a straw. It consists in ground ice which is thick and topped with juices of different flavors that can be combined, regularly the most common flavors are pineapple and strawberry juices but it can also be served with berries juice, passion fruit juice (maracuya), chicha morada (purple corn juice), and in some cases but uncommon it can be topped with condensed milk or yogurt. Its very popular in the beaches during summertime, but it also is consumed in the towns and the cities as well. It is sold in carts spread around some streets and avenues of the city, being prepared at the moment (some of them grind the ice in a block with a device or some spoon with a blade like razor in one end, others yet hace the ice already ground stored in a coolerbox) but all of them serve the portion of ice in the cup in front of the customer and then ask which flavor of juice would be poured on top of the ice, then they put a spoon and the straw. Kala Khatta is a syrup made from the jambul fruit in India and some other parts of South Asia. It is primarily used as a flavoring for Indian ice lollipops or popsicles, sold as street food. Crushed ice is formed into a lump by hand and mounted on a stick to make the lollipop. Kala khatta syrup and seasonings such as salt and pepper are then poured on the lollipop.

Live Mud Crabs Cooked Three Ways: 1) Chili Crab 2) Black Bean Crab 3) Smoked Spicy Crab Wrapped in Banana Leaf (Kepiting Asap) Kepiting Asap is a traditional Indonesian dish that consists of barbecuing a giant mud crab wrapped in banana leaves along with shrimp paste, shallots, garlic, ginger, turmeric, and chili sambal rendang. It also called kepiting bakar. The wrapped mud crab is grilled over high heat charcoal until the banana leaves are charred, which allows the smokey aroma to infuse into the crab.

Mozzarella sticks are elongated pieces of battered or breaded mozzarella. Mozzarella sticks are a popular finger food, and may be served with tomato or marinara sauce, as well as plum sauce, jalapeño jelly, barbecue sauce, honey mustard sauce, and ranch dressing. Cheeses other than mozzarella are also fried, including provolone, Ashdubh, Edam, cheddar, and American. Mozzarella sticks with raspberry sauce are part of the regional cuisine of New York s Capital District. Once fried, the batter outside is lightly crispy while the cheese inside is melted and takes on a gooey consistency.

Chamoyada is a sweet and spicy type of shaved ice, or raspado, prepared with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is usually sweetened with mangoes or apricots. It is essentially a combination of chamoy sauce, shaved ice, chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas also often have tamarind candy on the outside. Chamoyadas do not contain any dairy products. The different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple and strawberry. Music: http://www.bensound.com

Cantonese style roast duck and crispy roast pork served in steamed Chinese buns, and topped with thinly sliced cucumbers, scallions and sweet hoisin sauce. Siu yuk (Chinese: 燒肉 / 火肉 literally: "roast meat") is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine. It is made by roasting an entire pig with seasoning in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat. Usually the meat is served plain, but it is sometimes served with soy sauce or hoisin sauce. When individual pieces are served, it is known as "roasted meat" (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk). When the entire pig is served, the dish is known as "roasted pig" (Chinese: 燒豬; pinyin: shāo zhū; Cantonese Yale: sīu jyū). In most cases it is referred to by the former term since it is always consumed in small quantities. Other variations are Hornado in Ecuadorian cuisine, Lechon in Filipino cuisine, and Leitoa a pururuca in Brazilian cuisine. Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.

Shengjian mantou (Wu Chinese: ssanji mhoedhou, also known as the shengjianbao outside the Wu-speaking region) is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture. In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou" refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese. The name shengjian mantou is often abbreviated to shengjian (生煎, shēngjiān). Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are sprinkled on the buns during the cooking process.The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. The buns are lined up in the pan with the "knot", where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling. The traditional shengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat. Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption. Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal. Yang’s Dumpling: 小杨生煎馆 or xiao yang sheng jian guan – is a popular fried dumpling chain serving pan fried pork buns. Yang’s Sheng jian bao (6¥ for 4) are crunchy on top and filled with pipping hot and delicious soup. Tofu Puff Meatballs with Vermicelli Soup (10¥) had 2 large tofu balls with some firm pork inside with clear vermicelli noodles in a hot chicken flavored broth.

Kue Pukis is soft Indonesian cake made with yeast, eggs, sugar, flour, and coconut milk. Toppings like chocolate sprinkles, cheese, roasted peanuts with sugar, and strawberry jam can be eaten with Kue Pukis.

A walk through Xian, China s Muslim Quarter, where street food reigns supreme. In order of appearance: 1) Braised Sheep s Hooves 2) Roast Walnuts 3) Steamed Glutinous Rice (Jing Gao) with fruit and rose jams, crushed nuts, and sugar 4) Fried Mung Bean Jelly (凉粉 or "Liangfen") with spicy chili sauce and scallions 5) Uyghur Nan Bread (نان, нән, 馕, náng) with sesame seeds 6) Cold Sesame Liangpi Noodles with sliced cucumber and chili oil 7) Fried Stinky Tofu (臭豆腐 chou doufu) 8) Layered Glutinous Rice and Date Cake (zenggao or Longfeng cake) 9) Fresh Meat and Chive Dumplings