China
Braised Duck Rice
卤鸭饭
Duck braised for hours in dark soy, galangal and star anise, sliced over rice cooked with yam or over plain rice with the braising liquor spooned across.
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China
Chwee Kueh
水粿
Steamed cups of soft rice-flour pudding, unmoulded and topped with salty preserved radish fried with garlic and chilli.
Guangdong, Hong Kong
Claypot Rice
煲仔饭
Rice cooked to order in a lidded clay pot with cured sausage, salted fish or chicken laid on top, finished with sweet soy poured round the rim.
Tibet, China
Dresil Sweet Rice
འབྲས་སིལ
Dresil, sweet saffron rice with droma roots and raisins served at Tibetan New Year and weddings, is a named ceremonial dish.
Yunnan, China
Erkuai Rice Cake
饵块
Steamed rice pounded into a dense cake, then cut into sheets or ribbons — grilled and wrapped round a fried dough stick, or stir-fried like pasta.
Singapore, China
Hainanese Chicken Rice
海南鸡饭
Poached chicken with fragrant oily rice cooked in chicken fat, served with chili sauce and soup, tender juicy chicken with aromatic rice.
China
Sticky Rice in Bamboo Leaves
粽子
A pyramid of glutinous rice wrapped in bamboo leaves and boiled, filled with pork belly and egg yolk in the south or eaten plain with sugar in the north.
Xinjiang, China
Uyghur Pilaf
抓饭
Rice steamed over lamb, carrot and onion in mutton fat, sometimes with raisins or chickpeas, traditionally eaten with the hand.
Jiangsu, China
Yangzhou Fried Rice
扬州炒饭
Day-old rice fried with egg, small prawns, diced ham, peas and spring onion, each grain separate and lightly gilded.