Jiaozi or gyoza (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩]) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (水餃; shuǐjiǎo), steamed (蒸餃; zhēngjiǎo), pan-fried (煎餃; jiānjiǎo), deep-fried (炸餃; zhàjiǎo), or baked (烤餃; kǎojiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (湯餃; tāngjiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.
A Japanese variety of jiaozi is referred to as gyōza. Jiaozi was introduced to Japan by the return of millions of Japanese colonizers from China following the end of World War II (specifically the Second Sino-Japanese War). In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (鍋貼; 'pot stick'). This is a misnomer, however, as "potsticker" in its original usage in northern China refers to a specific type of dumpling considered distinct from the jiaozi.

Pain de mie (French pronunciation: [pɛ̃ də mi]) is a white or brown bread with a thin, soft crust. It is mostly sold sliced and packaged in France. Pain is the French word for "bread", and la mie is the soft part of bread, called the crumb in English.

Prinzregententorte (German: [ˈpʁɪnts.ʁeˌɡɛntənˌtɔʁtə]) is a Bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream. The exterior is covered in a dark chocolate glaze. Prinzregententorte is very popular in Bavaria, Germany, and available in cake shops all year round.

Tokoroten (心太, ところてん) is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.
Tokoroten can be eaten hot (in solution) or cold (as a gel). Flavorings and garnishes can vary from region to region. In the present day, it is common to eat it with a mixture of vinegar and soy sauce, and sometimes nori, hot pepper, or sesame. In the Kansai region, tokoroten is eaten as a dessert with kuromitsu syrup.

Japchae (Korean: 잡채; Hanja: 雜菜; IPA: [tɕap̚tɕʰɛ]) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon (당면; 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.

Glass noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called cellophane noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. They originated in China. A stabilizer such as chitosan or alum (illegal in some jurisdictions) may also be used.
They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called "glass noodles" because of their glass-like transparency when cooked. Glass noodles are not the same as rice vermicelli, which is made from rice and white in color rather than clear (after cooking in water).

Bungeo-ppang (Korean: 붕어빵; lit. carp bread) is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many bungeo-ppang sold as street food are filled with pastry cream (called "choux-bung" as the cream is called "choux-cream" in South Korea), sweet potato, pizza toppings, chocolate, kimchi and others. Usually, it costs about 1,000 won (KRW) for three bungeo-ppang. However, small bungeo-ppang costs 1,000 won for five and large bungeo-ppang costs 2,000 won for one, indicating that the price range varies depending on the size.

Dorayaki (今川焼き) (Japanese: どら焼き, ドラ焼き, 銅鑼焼き) is a type of Japanese confection. It consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean paste.