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CantoneseChar siuStrips of pork shoulder in a sweet soy marinade, roasted hot and glazed until the edges char.Tastes very rich, sweet and savouryBe its first cook →ShandongPoetry and Rites ginkgoGinkgo nuts, shelled and blanched, simmered in syrup with honey and lard until they're glazed and tender — a sweet from the Kong family's banquet table.Tastes very sweet and bitterBe its first cook →ZhejiangHoney-glazed Jinhua hamA square of Jinhua ham, steamed several times with rock sugar and wine until tender and sweet, then glazed with honey and served with lotus seeds.Tastes very sweet and saltyBe its first cook →
JapaneseDorayakiTwo small, honeyed pancakes sandwiched around sweet red bean paste.Be its first cook →RajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.Tastes very sweet and richBe its first cook →MoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.Tastes richBe its first cook →MoroccanChebakiaStrips of spiced sesame dough folded into flowers, fried, soaked in hot honey and covered in sesame seeds.Be its first cook →ValencianTurrónA Christmas sweet of almonds and honey — hard and crunchy in the Alicante style, soft and ground to a paste in the Xixona style.Tastes very sweet and mostly fatBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet and brightBe its first cook →
JapaneseDorayakiTwo small, honeyed pancakes sandwiched around sweet red bean paste.Be its first cook →RajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.Tastes very sweet and richBe its first cook →MoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.Tastes richBe its first cook →MoroccanChebakiaStrips of spiced sesame dough folded into flowers, fried, soaked in hot honey and covered in sesame seeds.Be its first cook →ValencianTurrónA Christmas sweet of almonds and honey — hard and crunchy in the Alicante style, soft and ground to a paste in the Xixona style.Tastes very sweet and mostly fatBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet and brightBe its first cook →That's everything for that word. The index stops when it runs out.