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Eat Jiaoquan, Beijing, China
Jiaoquan is a dish from Beijing cuisine. It has a golden color, shaped like a bracelet. It feels crispy and crunchy when eaten. The unique taste of it is very popular in Beijing cuisine. People usually eat jiaoquan with shaobing and douzhi. Jiao quan is a special Beijing local food. The shape of it is like a doughnut, but it has a crispier texture. -
Eat a Jibarito
The jibarito is a sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. Chicago restaurateur Juan "Peter" Figueroa... -
Eat Juka, Lithuania
Juka is a blood soup from the Dzūkija region of southern Lithuania. It can be made using goose, duck, or chicken blood. -
Eat Chocolate at Kalev
Kalev is an Estonian confectionery company. The company can trace its origins back two hundred years, the business that preceded the Maiasmokk cafe was founded in 1806, and is now owned by Kalev. The Kalev company is now a part of the industrial conglomerate Orkla Group. Since 2003, it has been based in Põrguvälja near Jüri, Rae Parish, Harju County. -
Eat Kalua
Roasted puan cooking method that utilizes an imu, a type of underground oven. The wordkālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts. The first known use of the kalua method was in the early 1900s by two girls, Prince... -
Eat Kama Dessert
Kama dessert is a traditional Estonian and Finnish and Russian finely milled flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. Historically kama was a non-perishable, easy-to-carry food that could be quickly fash... -
Eat Kanafeh
Kanafeh is a traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and especially among Palesti... -
Eat Kangaroo Meat
Kangaroo is a meat from any of the species of kangaroo. It is produced in Australia from wild animals and as of 2010 was exported to over 55 countries worldwide. The kangaroo has been historically a source of food for indigenous Australians. Kangaroo meat is high in protein and low in fat (about 2%). Kangaroo meat has a very high concentration of conjugated linoleic a... -
Eat Kao Niew Ma Muang
Looking for dessert? Look no further than the all-time crowd pleaser of mango and sticky rice.Kao niew ma muangis simple but extremely delicious, made with sticky rice, fresh mango slices, and lashings of sweet condensed milk. -
Drink Kapeng barako
Kapeng barako is a coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. It belongs to the species Coffea liberica. The term is also used to refer to all coffee coming from those provinces. Barako in the languages of the Philippines means "stud", and is associated with the image of masculinity. Barako has a strong flavor and f... -
Eat Kashkaval
Kashkaval is a type of yellow cheese made of cow milk (kashkaval vitosha), sheep milk (kashkaval balkan), or both (kashkaval preslav). In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, "кашкавал" is translated as "yellow cheese"... -
Try Kati Roll
Kati roll is street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name ofKati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called akati roll. Traditionally, a Kati Roll is a Kati Kabab wrapped in a l... -
Eat Katsu Sando, Japan
A deep-fried pork cutlet -- pounded and breaded with panko and tucked into a fluffy Japanese white milk bread called shokupan -- is the base for this cult-favorite, convenience store snack from Japan. Considered yōshoku cuisine (Western-influenced), katsu sando is usually garnished with ribbons of cabbage and comes in chicken and egg salad (tamago) versions, too. -
Eat Kauk hnyin baung
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is a staple food only in northeastern Thailand ... -
Eat Kaw, Sihanoukville, Cambodia
Kaw is a dish composed of braised pork or chicken, topped with an egg. It's a good meal for a change of spicy cuisine.
Price: $197.03