Looking for foods to try and share a bit of my own culture. My family is cantonese viet and I grew up eating in a lot of traditional banquet hall restaurants. Usually these are dim sum menu for lunch and traditional shared foods for dinner. Most people have tried the common ones like siu mai (pork wrapper dumpling) and haw gow (shrimp rice dumpling) but my favorites are the uncommon ones like ngau zaap (beef offal) and baak wan fung zaau (pickled chicken feet).

Ngau zaap is basically braised brown sauce using off cuts, usually stomach and whatnot, with chinese radish. Its very savory, kinda like if you made an asian gravy.

Baak wan fung zaau is just chicken feet pickled in white vinegar. If you had pickled radish it’s essentially the same pickling and the chicken feet is gelatinous and a bit crunchy. You can also get them sometimes boneless since eating around the bones is kinda a pain. I really like pickled foods so this is one of my faves

  • Wojwo@feddit.onlineEnglish
    2·
    2 hours ago

    Green Jello with carrots and marshmallows, sometimes whipped with whipped cream. Utah.

    • 1995ToyotaCorolla@lemmy.worldEnglish
      3·
      10 hours ago

      Piggybacking off of you since I’m also American.

      Wisconsin: Beer, Brandy Old-Fashioned, Bratwurst, Sauerkraut, Cheese (esp. cheese curds), Fish fry (literally just breaded and fried fish)

      • shalafi@lemmy.worldEnglish
        2·
        5 hours ago

        I gotta expose my total ignorance here. Hell is a cheese curd?! Y’all yanks are way into it and I suspect I would be as well.

        (And now I’m starving look at your pic.)

        • zikzak025@lemmy.world
          1·
          3 hours ago

          The production of cheese involves separating milk into curds and whey. Whey is liquid and curds are solid.

          Curds are basically the unaged, unprocessed initial stage of what one would consider to be cheese.

          If you’ve never had cheese curd before, it’s not too different from fresh mozzarella, but it’s not as stretchy (mozarella is basically just kneaded curd). Good curds should be “squeaky” because of the high moisture content and clumpy texture.

        • 1995ToyotaCorolla@lemmy.worldEnglish
          1·
          3 hours ago

          Essentially, they’re fresh chunks of cheese that haven’t been aged. You can eat em fresh (if they squeak and are room temperature, that’s the best) or fried.

          The Canadians also use em as a primary ingredient in Poutine

  • Agent641@lemmy.world
    7·
    14 hours ago

    A barbecued sausage in a piece of white bread, purchased from a tent out the front of a hardware store (it is the glue that holds a multicultural Australia together)

    • absGeekNZ@lemmy.nzEnglish
      1·
      8 hours ago

      You had me at

      A barbecued sausage in a piece of white bread

      This is a Kiwi staple; if there isn’t a sausage sizzle, is it even an event?

  • velma@sh.itjust.works
    4·
    14 hours ago

    Locally, the PNW (and specifically Seattle) have our own version of Teriyaki.

    Seattle-style teriyaki dates back to the 1970s when a Japanese immigrant named Toshi Kasahara departed from traditional teriyaki recipes to create something new. This must-try food typically consists of chicken or beef that is marinated in a blend of soy sauce, sugar, fresh garlic, and ginger. The meat sits in the sauce overnight, then is grilled over an open flame. It is typically served with steamed white rice and cabbage with a sesame or ginger dressing.

    The heavy use of fresh garlic and ginger is one of the biggest differences between Seattle-style teriyaki and traditional Japanese teriyaki. Traditional dishes feature a light marinade that is comprised of soy sauce, sugar, sake, and mirin (types of rice wine). The meat is usually grilled or pan-fried before being brushed with the sauce. Seattle-style teriyaki not only uses additional ingredients like garlic and ginger, but it also soaks the meat in the marinade overnight to create an even stronger flavor.

    It’s so freakin good.

  • chmod755@feddit.org
    3·
    13 hours ago

    In Austria we have many regional options: Wienerschnitzel, Kaiserschmarrn, Germknödel, Käsespätzle, Schweinsbraten, Leberknödelsuppe, Frittatensuppe,…

    Do you prefer a specific type of food?

    • Baguette@lemmy.blahaj.zoneOP
      1·
      8 hours ago

      Oh that reminds me I want to try cuban chinese food, but I don’t think it’s possible to get outside of cuba

      Unfortunately with the US embargo anything cuban is really hard to get