Chocolate Biscuit
A chocolate biscuit is a biscuit (called "cookie" in the US) which is covered in chocolate, or which has been made by replacing some of the flour with cocoa powder.
Pan Pizza
Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Greek pizza, Chicago-style pizza, and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s. The bottoms and sides of the crust become fried and crispy in the oil used to coat the pan.
Dandelion
Taraxacum officinale, the dandelion or common dandelion, is a herbaceous perennial flowering plant in the daisy family, Asteraceae. The common dandelion is well-known for its yellow flower heads that turn into round balls of many silver-tufted fruit, which disperse in the wind. These balls are sometimes called "clocks" or "blowballs".
Orange Fruit
The orange, also called sweet orange to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae. Botanically, this is the hybrid Citrus × sinensis, between the pomelo (Citrus maxima) and the mandarin orange (Citrus reticulata). The chloroplast genome, and therefore the maternal line, is that of pomelo. Hybrids of the sweet orange form later types of mandarin and the grapefruit. The sweet orange has had its full genome sequenced.
Pita Bread
Pita (/ˈpɪtə/ or US: /ˈpiːtə/; Greek: πίτα; Hebrew: פִּתָּה) or pitta (British English), also known as Arabic bread, Arab bread (Arabic: خبز عربي, romanized: khubz ʿArabī), Syrian bread, Lebanese bread, and pide (Turkish) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz ('bread').
Yufka
Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish dishes. It is also the dough that is used in making the yufka bread by cooking it on a saj. Yufka is similar to Mexican tortilla, being an unleavened bread, the same term is used in Turkey for a single sheet of filo.
Mantou
Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
Wonton
A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan1) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Wontons, which have their origins in China, have achieved significant popularity in East Asian cuisine, as well as across various Southeast Asian culinary traditions.
Jiaozi
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
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.