In Japanese dishes, fried dishes with batter are called tempura. There are dishes that can be served at light meals and parties. The name Tempura comes from Portugal and has a history of about 350 years. It first appeared in the book of the Esophagus in 1669 . The most important part of tempura cooking is the batter. Tempura is mainly made of egg batter, which is called Tempura Yi, and the flour used to make the face coat is called Bo Li powder in Japanese. It's flour with little gluten. This batter makes tempura noodles thin and crispy. In summer, the best water for mixing batter is ice water. It's one of the four great Japanese cuisines.

Steamed bun, originally called steamed bun, also known as long cake, is said to have been invented by Zhuge Liang and separated from steamed bun in the rear of the Qing Dynasty . It is a staple food with a strong sense of satiating. It is a traditional Chinese food and an indispensable food in people's life.

Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipeng Tou, originated in the Yuan Dynasty and is known as "shao" in Japan. It describes the fluffy and floral shaped top, and is a Han ethnic snack that is steamed and wrapped in hot noodles.

Dumplings come from the ancient corner. Jiaozi is also known as Jiaozi, as early as The Three Kingdoms period, Wei and Zhang Yi written "Guang Ya", mentioned this kind of food. According to research: it is from the Southern and Northern dynasties to the Tang Dynasty "crescent shaped wontons" and the Southern Song Dynasty "dry meat Shuangxia Jiao zi" development, has a history of more than 1,400 years. The historical records of the Qing Dynasty say: "On the New Year's Day, the feast of the same away, such as eating flat food, the name of the corner, take its more years of the meaning of Jiaozi."

Dumpling, also known as bread, rice, wheat, slightly shaw slightly mei, mei, ghost loose ends, originated in the yuan dynasty, in Japan is called, is described at the top of fluffy fold like the shape of the beam is a kind of dough made with boiling water for skin wrapping stuffing steamed steamed han Chinese snacks.

Huarao is a kind of ancient Chinese pasta similar to baozi and steamed buns. As a classic home staple, it can be made into a variety of flavors, such as salt and pepper, sesame paste, and scallion oil. Nutritious, delicious, simple. The noodles are made into thin slices, mixed with ingredients and rolled into hemispheres, steamed.

Longevity peach is a peach in Chinese mythology that can prolong people's life. "Taiping Imperial View" volume 97 quotes Han Dongfang Shuo "Shenfei Jing" : "There are trees in the northeast Yan, 50 zhang high, its leaves eight feet long, four to five feet wide, called peach. Its son diameter three feet two inches, small narrow nuclear, food is known longevity." 

Japanese: udon noodles (う ど ん; English: udon; Kanji:  Tun), is as a goal, is a Japanese noodle. It is made of wheat, with special rules for thickness and length. There are many types of udon in Japan, such as Inaba Udon in Akita, Mizusawa Udon in Gunma, Kasu Udon in Saitama, etc.

Barbecued pork Bun is one of the typical traditional Xiguan dishes in Guangdong. It is one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed Shaomai, barbecued pork bun and egg tart) of Cantonese morning tea. The name barbecued pork bun comes from the fact that the dough is filled with barbecued pork.

Dousha Bao, also known as Dourong Bao, is a wheat bun filled with red bean paste, which originated from Beijing and Tianjin as a traditional snack. The practice of bean paste filling is to remove the skin of red beans, break them and boil them, add sugar, and then fry them in oil. Put the filling into a dough dough made of wheat noodles and cornflour and steam it in a steamer.

Dumpling is a traditional Chinese food. It is shaped like a half moon or a ingot and filled with dough. It can be made into steamed, fried or soup dumplings. There are different stories about the origin of dumplings. Some believe that dumplings evolved from wontons, others believe that dumplings originated from the ancient "corner son", and there is a legend that dumplings were first created by Zhang Zhongjing, a man from Nanyang Niyang (today's Dengzhou, Henan Province) in the Eastern Han Dynasty.  In its long development process, there are many names, such as "fast pill", "flat food", "dumpling bait", "pink horn" and so on in ancient times. Since Ming and Qing Dynasties, the word "dumpling" has been widely used. 

Pot stickers, a famous traditional snack in China, belong to the food of frying and boiling stuffing. Exquisite production, delicious taste. With different fresh vegetables according to the season. The shape of pot stickers varies from place to place, usually in the shape of a long thin dumpling, but Tianjin pot stickers are like pouch fried.