The chewy taro cake is a savory Chinese delicacy prepared with rice flour and stewed taro roots. In many ways similar to the traditional turnip cake, it usually incorporates diced Chinese sausage, pork, scallions, and mushrooms. Steamed in round or rectangular pans, it is usually shortly fried until crispy and golden before serving.

Even though it is a staple in traditional dim sum restaurants in China and Hong Kong, it is also one of the most common snacks or side dishes served on Chinese New Year.

Chai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.

Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.

In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce). 

Century egg is a Chinese delicacy made by preserving duck, quail, or chicken eggs in a saline solution that consists of salt, clay, and sometimes ash, quicklime, or rice hulls. The solution causes the yolk to develop a creamy texture, and it changes the egg whites into a dark-colored, jelly-like substance.

The dish is thought to have originated during the Ming Dynasty period in Hunan, when a farmer found duck eggs in a pool of slaked lime and decided to eat them. Afterwards, he added salt to the eggs in order to improve the flavor. Today, century egg is often compared to a rich cheese, regarding its sharp scent and flavor, and it is commonly served as an appetizer or a side dish, typically accompanied by rice and pork porridge or pickled ginger root.

Mandarin pancakes are traditional Chinese pancakes that are always served with the famous Peking duck. The dough is usually made with a combination of flour, vegetable oil, and boiling water. The flour is mixed with boiling water in order to make a dry dough that's kneaded until firm and slightly elastic.

Once rested, it's rolled into a sausage that's sliced into smaller pieces, and each piece is rolled into a small ball. Each ball is rolled out into a thin circle, and each pancake is brushed with oil on one side. The pancakes are paired up, oiled sides facing together, and they're fried in a bit of oil on both sides until brown bubbles start to appear.