Shaomai is a traditional Chinese dumpling served in dianxin / dim sum.
There are two regional varieties of shaomai: a Cantonese version, also known as siew mai, and a version from the Jiangnan region.
The tradition of eating Laba rice porridge on on this festival started since Song dynasty about 900 years ago.
In China, red bean soup is a popular dish. It is categorized as a tang shui, (literally translated as sugar water), or sweet soup. It is often served cold during the summer, and hot in the winter.
The Chongqing Spicy Chicken is part of Szechuan cuisine or Sichuan cuisine. It is a style of Chinese cuisine originating in Sichuan province of southwestern China famed for bold flavours.
Sate Padang is a Padang style Satay, from West Sumatra (Indonesia) province. It is very famous in Indonesia and tastes really hot, and is served with 'ketupat'.
Har gow is a traditional Chinese dumpling dish served in dim sum (dian xin). This dish is said to be the one that the skill of a dim sum chef is judged on.