| Image | Name | Associated regions | Description |
|---|
 | 10 won bread | South Korea | South Koreanstreet food that was first sold inGyeongju in 2019. It is a bread or waffle in the shape of a South Korean10 won coin that contains stretchymozzarella cheese.[4] |
 | Acara | | Peeled beans formed into a ball and thendeep-fried indendê (palm oil)[5] |
 | Aloo chaat | India (Northern) | Prepared by frying potatoes in oil and adding spices andchutney |
 | Aloo tikki[6] | India (Northern)[7] | A snack made out of boiled potatoes, onions and various spices |
 | Anticucho | South America | Small pieces of meat (traditionally beef heart) that aremarinated in vinegar and spices,grilled, and served on a stick. Anticucho originated in Peru and is now common throughout South America.[8] It is sold infood stalls namedanticucheras.[8] |
 | Arancini | Italy (Sicily) | Stuffed rice balls coated with bread crumbs and then deep fried; they are usually filled withragù (meat and tomato sauce),mozzarella, and peas[9] |
 | Arepa | Venezuela,Colombia | A flat, round, unleavened patty of soaked, ground kernels ofmaize (or maize meal or flour) that can be grilled, baked, fried, boiled or steamed[10] |
 | Asinan | Indonesia | A vegetable or fruit dish that ispickled withbrine or vinegar |
 | Bagel | Poland (Jewish communities originally), thenNew York City and other locations | A ring-shaped bread roll made with dough that is boiled in water for a short time and then baked; the result is a dense, chewy interior with a browned and sometimes crisp exterior[11][12] |
 | Bakso[13] | Indonesia | A soup with meatballs, noodles, and other ingredients; the meatballs are commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp[14] |
 | Banana cue | Philippines | Deep-fried bananas coated incaramelized brown sugar; after cooking they are served on skewers[15][16] |
 | Bánh canh[17] | Vietnam | A thicknoodle that can be made fromtapioca flour or a mixture ofrice and tapioca flour,[a][b] it is used in several dishes. |
 | Bánh hỏi | Vietnam | A dish consisting ofrice vermicelli woven into intricate bundles and often topped with choppedscallions orgarlic chives sauteed in oil, served with a complementary meat dish. |
 | Bánh mì[20] | Vietnam | A type of meat-filled sandwich onbánh mì bread; the bread is similar to abaguette but airier and with a thinner crust; various fillings are used, most commonly some kind of pork or chicken[21][22] |
 | Bánh xèo | Vietnam | A savory fried pancake made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts[23][24] |
 | Bắp xào | Vietnam | A stir-friedmaize (corn) with butter and addition withgreen onion,dried shrimp,Shacha sauce, etc.[25] |
 | Baozi | China and Southeast/East Asia | Baozi originates from China and can be found in many Asian countries. The dough, made from flour, water, and yeast, is steamed, not baked. Baozi may contain different types of fillings. If unfilled, it is often served as a staple food to side dishes.[26] |
 | Batagor | Indonesia | Fried fishdumplings, usually served withpeanut sauce. "Batagor" is an abbreviation ofbaksotahugoreng (which literally means fried tofu and meatballs); it's a variant ofsiomay in which the dumpling is deep-fried instead of steamed. |
 | Batata vada | India (Maharashtra) | A mashed potato patty coated with chickpea flour, then deep-fried and served hot with chutney; a thick sphere, around two or three inches in diameter[27] |
 | Belgian waffle[28] | Belgium,United States | In North America, the Belgian waffle is a variety ofwaffle with a lighterbatter, larger squares, and deeper pockets than ordinary American waffles. In Belgium itself, there are several kinds of waffle, including theBrussels waffle and theLiège waffle, none of them called "Belgian". |
 | Beondegi | South Korea | Steamed or boiledsilkworm larvae which areseasoned and eaten as a snack[c] |
 | Bhelpuri[30][31] | India | A savoury snack, bhelpuri is a type ofchaat made from puffed rice, vegetables and a tangytamarind sauce.[32][33] |
 | Bibingka | Philippines | Rice cake prepared in clay pot on the streets of the Philippines. They are often topped with butter, muscovado sugar, desiccated coconut, grated cheese and salted duck egg. |
 | Boureka | Middle East andBalkans | Bakedpuff pastry dough orfilo dough with any of various fillings such as cheese, spinach, or potatoes[34][35] |
 | Bramborák | Czech Republic | Czech potato pancake is called bramborák (from brambor, potato) and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole caraway seeds) and is served as it is. |
 | Bratwurst[36] | Germany | Asausage typically made withpork andveal, and usually seasoned with ginger, nutmeg, coriander, or caraway; recipes for the sausage vary by region[37] |
 | Bread pakora | India | A fried snack made with bread slices,gram flour, and spices; sometimes it is stuffed with mashed potatoes |
 | Breakfast burrito | United States (Southwestern) | Breakfast items such as scrambled eggs, fried potatoes, and cheese, wrapped inside a flour tortilla;[38] invented inSanta Fe, New Mexico[39] |
 | Brochette[40] | France and elsewhere | Various meats and vegetables cooked, and sometimes served, onbrochettes, orskewers |
 | Bublik orbaranka | Ukraine,Russia,Belarus | A ring-shaped bread roll similar to abagel, but somewhat larger, denser, and sweeter.[41] |
 | Bubur ayam[42] | Indonesia | Aporridge of rice and shredded chicken, served with soy sauce, spices, fried shallots, cakwee (fried dough),krupuk (a type of cracker), andsambal (a hot sauce); often eaten for breakfast[43] |
 | Bun cha | Vietnam | Grilled fatty pork (chả) over a plate of white rice noodles (bún) and herbs with a side dish of dipping sauce[44] |
 | Bungeo-ppang | South Korea | A fish-shapedpastry stuffed with sweetenedred bean paste |
 | Bun kebab | Pakistan (Karachi and elsewhere) | A fried patty of ground lentils, chicken or beef, egg batter, and spices, served on a bun with chutney on the side[45][46] |
 | Bunny chow | South Africa[47] | A hollowed-out loaf of bread filled withcurry[48][49] |
 | Burrito[50] | Mexico, United States | Consists of a wheat flourtortilla wrapped or folded into a cylindrical shape to completely enclose various fillings that are used |
 | Calzone[51] | Italy, United States | A turnover of pizza dough stuffed with pizza ingredients such as mozzarella and ricotta cheeses, tomato sauce, and sausage[52] |
 | Camote cue[53] | Philippines | Slices of sweet potato deep fried with a coating of caramelized brown sugar; sometimes served on a bamboo skewer[54] |
 | Carrozza | Italy (Campania) | A type of fried cheese sandwich that is prepared by frying mozzarella cheese between slices of bread[55] |
 | Cendol | Malaysia and South/Southeast Asia | An iced dessert concoction made from dark palm sugar syrup, coconut milk,pandan extract and bean flour, topped with azuki beans and a smattering of grass jelly and palm seeds. |
 | Ceviche[56] | Latin America | A marinated fish salad in which raw fish is cured in citrus juice and mixed with onion, chili pepper, and cilantro. Ceviche is considered to be anational dish inPeru.[57] |
 | Chaat[58] | India (Northern), Pakistan, and elsewhere inSouth Asia | A type of savory snack; a mixture of ingredients, it often includesfried dough, potatoes, chickpeas, chutney, and tangy spices[59][60] |
 | Chai tow kway | Singapore | Also known locally as carrot cake, a dish made with rice flour and white radish, wok-fried with garlic, eggs and served in either white or black style based on the preferred type of soy sauce used during seasoning. |
 | Char kway teow | Singapore and Malaysia | A flat rice noodle dish stir fried over high heat with dark soy sauce, bean spouts, chives, lard, eggs and shellfish. |
 | Chee cheong fun | China, Hong Kong and Southeast Asia | Also known asrice noodle roll, chee cheong fun are white rolls cut from steamed sheets of rice or tapioca flour. Prior to serving, the rolls are seasoned with a dash of soy sauce and dressed with shallots, scallions and sesame seeds. |
 | Chiburekki | Caucasus,Central Asia,Russia,Ukraine,Turkey | A deep-fried turnover with a filling of ground or minced beef or mutton with onions and spices[61] |
 | Chicharrón[62][63] | Latin America,Philippines | Friedpork rinds[64] |
 | Chiko Roll[65] | Australia | Brand name for a deep-fried food similar to an egg roll, with a thick, chewy dough wrapper stuffed with mutton, barley, cabbage, carrots, celery, rice, and seasonings.[66] |
 | Chimi de pierna | Dominican Republic | A sandwich of pulled pork leg, sliced cabbage and other ingredients usually chopped on a griddle with custom seasoning. A cheaper variation using processed meat is also common and usually called "chimi burger" or just "chimi". |
 | Chimichanga[67] | United States (Southwestern) | A deep-friedburrito[68] |
 | Chinese bhel | India (Mumbai) | A dish ofIndian Chinese cuisine, made with fried noodles, sautéed vegetables, onions, and spices.[69] |
 | Chivito | Uruguay[47] | A large sandwich ofchurrasco (grilled, thinly slicedfilet mignon) on a roll, with mozzarella, lettuce, tomatoes, mayonnaise, and other ingredients such as bacon, ham, and eggs[70] |
 | Chongqing noodles | China (Chongqing) | A variety of wheat noodle dishes served in a spicy sauce with meat and vegetables, traditionally eaten for breakfast |
 | Choripán | Argentina[71] | A sausage of beef or pork, grilled, split lengthwise, and served on a roll with various condiments; the name is a combination of the wordschorizo (sausage) andpan (bread)[72] |
 | Chuan | China | Small pieces of meat on skewers roasted over charcoal or deep frying in oil. Chuan was traditionally made from lamb but chicken, pork, beef, and various types of seafood can also be used. |
 | Grilledcorn[23][73] | Southeast Asia | Corn on the cob, grilled withcoconut milk, sugar, andpandan leaf[74][75] |
 | Corn dog[76] | United States | Ahot dog on a stick, coated with cornmeal batter and deep fried.[77][78] |
 | Covrigi | Romania | A covrig is a baked, twisted piece of dough similar to a pretzel; it is usually topped withsesame seeds,poppy seeds, and/or salt[79] |
 | Coxinha | Brazil | Chopped or shredded chicken meat covered in dough, molded into a shape resembling a chicken leg, battered, and fried[80] |
 | Crêpe[28] | France | A type of very thin pancake. Crêpes are a very common street food in Paris, France.[81] |
 | Cup-bap | South Korea | Afood truck offering that consists ofbap (rice) in a paper or plastic cup with a variety of toppings. |
 | Curry puff | Southeast Asia | Turnover with a pastry shell and filling of potatoes or sardines, onions, curry powder and spices. |
 | Currywurst[d][82][83] | Germany | A fried pork sausage topped withcurry ketchup andcurry powder, served either whole or cut up, sometimes with French fries on the side[84] |
 | Dahi puri | India (Maharashtra) | A type ofchaat made withpuri (an unleavened deep-fried bread), chickpeas or potatoes, chili powder, and chutney[85] |
 | Dak-kkochi | South Korea | Grilled chicken skewers. The meat is first cooked and cut into narrow slices, then it is coated with barbecue-flavor spices. Mayonnaise and mustard may also be used as toppings.[86][87] |
 | Dalgona | South Korea | A Korean sweet candy made frommelted sugar andbaking soda. |
 | Danger dog | Mexico | A hot dog wrapped in bacon, either deep-fried or grilled, often sold by unlicensed vendors.[88][89] |
 | Dim sum[90] | China | Small bite-sized portions of food served in small steamer baskets or on small plates |
 | Doner kebab[e][91] | Turkey, Germany, and elsewhere | Meat (often veal mixed with lamb) cooked on a vertical rotisserie; usually served wrapped in a flatbread with salad and condiments[92] |
 | Donkey burger[93] | China (Hebei Province) | Chopped or shreddeddonkey meat or offal served inside ashao bing, a semi-flaky bread pocket, usually with chili peppers and cilantro. Depending on locale, the meat may be served warm or cold |
 | Doubles | Trinidad and Tobago/Caribbean withIndian influence | It is asandwich made with twobaras (flat fried bread) filled withcurrychanna (curriedchick peas). Topped with eithermango (aam),shadon beni (bandaniya),cucumber (kheera),coconut (naariyal),tomato (damadol), ortamarind (imalee)chutney, or extrapepper sauce. This delicacy is the most popular fast food inTrinidad and Tobago. Doubles are eaten for breakfast, sometimes for lunch, often at night but can be a late night snack, too.[94] |
 | Doughnut[e] | United States and elsewhere | A ring-shapedpastry made with deep-fried flour dough, withfrosting,glazing, or a sweet filling[96][97] |
 | Douhua | China, Hong Kong, Taiwan and Southeast Asia | A soft pudding made fromtofu; depending on what is added to it, douhua can be either savory or sweet[98] |
 | Dürüm[99] | Turkey, Europe | Awrap that is usually filled with typicaldöner kebab ingredients[100] or other types of Turkishkebab. |
 | Egg waffle[101] | Hong Kong | A fluffy waffle made with eggy leavened batter cooked between two plates of semi-spherical cells; usually served plain[102] |
 | Elote | Mexico | Corn on the cob, grilled and then coated with condiments such as butter or mayonnaise, salt,chili powder,añejo cheese, and lime juice; sometimes served on a stick[103] |
 | Empanada[36] | Philippines, South America, Spain | A turnover made with pastry dough and any of various savory fillings, usually including some kind of ground or chopped meat; most often it is baked but sometimes it is fried[104] |
 | Enchilada[105] | Mexico | Acorn tortilla rolled around a filling and covered with achili pepper sauce. Enchiladas can be filled with a variety of ingredients. |
 | Espetinhos | Brazil[106] | Small pieces of beef, chicken, or other meat, grilled on skewers; usually served with hot sauce on the side[107] |
 | Esquites | Mexico | Fresh grains of corn are first boiled in salted water, then sautéed in butter with onions, chile peppers, and spices; the result is served hot in small cups and topped with lime juice, chile powder or hot sauce, salt, and mayonnaise[108][109] |
 | Ewa aganyin[110] | Yorubaland (Benin,Nigeria,Togo) | A vegetarian bean stew flavored with bell pepper, onion, ginger, and dried chilis, typically served with bread. |
 | Falafel[111] | Middle East | Deep-fried balls of groundchickpeas (or sometimesfava beans), often served with salad andtahini sauce inpita or a wrap[34][112] |
 | Farinata[113] | Italy, France | A thin, unleavened pancake or crêpe ofchickpea flour originating inGenoa and later a typical food of theLigurian Sea coast, fromNice toElba island. |
 | Fish and chips[e][114] | United Kingdom andIreland | Large fillets of batter-friedwhitefish served with square-cut or chunky chips (i.e. French fries)[115][116] |
 | Fish balls[117] | China (Southern) and Southeast Asia | Small, round dumplings made fromfish paste (fish that has been made into a paste, either by fermentation or by physical pounding)[118][119] |
 | Fish ball noodles | China, Hong Kong, Taiwan, Singapore and Malaysia | A Chinese noodle dish from Teochew and Fujian provinces, based on the fish-ball and other ingredients, available in dry or soup versions. |
 | Fish taco | Mexico (Baja California and elsewhere)[120] | A taco filled with batter-fried whitefish and other ingredients such as guacamole and salsa[121] |
 | Focaccia | Italy[122] | A flatbread similar in style, composition, and texture to pizza dough, topped with cheese, herbs, and other ingredients[123] |
 | French fries[124] | Belgium, rest of Europe and the United States | Sliced potatoes that are typically deep fried. The dish can also be baked.[125][126] |
 | French tacos | France | afast food dish which usually consists of aflour tortilla grilled and folded around a filling ofFrench fries,cheese, andmeat, among otherdeli ingredients. |
 | Fried chicken[127] | Thailand | Chicken pieces that are deep-fried with coriander, garlic, fish sauce, pepper, and other spices[128][129] |
 | Frybread | United States (Southwestern) | A flat dough fried or deep-fried in oil,shortening, orlard and generallyleavened with baking powder[36][130] |
 | Funnel cake[d] | United States | A sweet snack made by pouring batter through a funnel into hot cooking oil in a circular pattern and letting it deep-fry, then sprinkling it with powdered sugar[131] |
 | Galette-saucisse | France (Brittany) | A pork sausage wrapped in abuckwheat pancake[132][133] |
 | Gelato | Italy | A rich dessert imbued with various flavors, thegelato contains less air and more flavoring than other types of frozen deserts like ice cream. |
 | Gimbap | South Korea | Cooked, unseasoned white rice rolled in seaweed (gim) with vegetables and other ingredients like meat, fish, egg, and cheese.[134] |
 | Ginanggang | Philippines | Pieces ofsaba banana on a stick, brushed with margarine, sprinkled with sugar, and grilled over charcoal[135][136] |
 | Gỏi cuốn | Vietnam | Pork,prawns, vegetables,bún (thin rice noodles), and other ingredients wrapped inbánh tráng (a thin wrapper made from rice flour); similar tospring rolls, gỏi cuốn are sometimes called "summer rolls"[137] |
 | Gorengan[138] | Indonesia | A gorengan is a type offritter. Many varieties are sold on traveling carts by street vendors. Various kinds of ingredients are battered and deep fried, such aspisang goreng (banana fritter),tempeh,tahu goreng (fried tofu),oncom,sweet potato,cassava chunk, cassava flour, andbreadfruit, and these are often eaten accompanied by freshbird's eye chili. |
 | Grilled cheese sandwich[139][140] | United States & Canada | A sandwich of melted cheese on toasted bread; many variations exist, but originally it was made by heating buttered bread and slices ofAmerican cheese in askillet[141] |
 | Gukhwappang | South Korea | Small pastries that are shaped like chrysanthemum flowers and filled withred bean paste[142] |
 | Gyeranppang[143] | South Korea | A fluffy bread roll with an egg in it[144][145] |
 | Gyro[36] | Greece | Meat (generally lamb, pork, and/or beef) cooked on a vertical rotisserie; usually served wrapped in a flatbread such as pita, with cucumber, tomato, onion, andtzatziki sauce.[146][147] |
 | Haleem[148] | Middle East,Central Asia, Pakistan, India, Iran | A stew made with wheat, barley, lentils, and lamb or other meat[149] |
 | Halo-halo | Philippines[150] | A cold dessert that is a mixture of shaved ice, evaporated milk, and various other ingredients—for example, caramelized plantains, jackfruit, tapioca, sugar palm fruit, coconut, sweet potato, boiled kidney beans, and flan[151] |
 | Hamburger[e] | United States and elsewhere | A cooked patty of ground beef, served on a bun or roll, often with toppings such as lettuce, tomatoes, onions, and ketchup; a hamburger with cheese is known as acheeseburger[152][153] |
 | Hokkien mee | Singapore,[154] Malaysia (Penang)[155] | Rice noodles and egg noodles, with prawns, pork or chicken, egg, bean sprouts, and other ingredients; served with soy sauce and sambal chili pepper sauce.[156] |
 | Hoppang | South Korea | A bread with sweetenedred bean paste. |
 | Hot dog[e][157][158] | United States | A sausage, usually made with beef and/or pork, grilled or steamed and served in a sliced bun with mustard and other condiments[159] |
 | Ice cream[e] | Europe, North America, and elsewhere | Frozen, sweetened milk and/or cream, often combined with fruits or other ingredients and flavors[160] |
 | Hotteok | South Korea | A type of pancake made with yeasted wheat dough stuffed with a mixture of brown sugar, honey, cinnamon, and chopped peanuts. |
 | Ice cream cone[56][161] | United States and elsewhere | Ice cream served on an edible cone-shaped pastry that is somewhat similar to a thin, crispy waffle; this allows the ice cream to be eaten without a dish or utensils[162] |
 | Imqaret | Malta | A sweet made with pastry and a filling ofdates, usually infused with the flavours ofaniseed andbay leaf, that is then deep fried[163] |
 | Isaw[164] | Philippines | Chicken intestines that are cleaned, boiled, put on a skewer, and grilled over charcoal; they are served with a dipping sauce of either spiced vinegar or barbecue sauce[165] |
 | Jerk chicken | Jamaica[166] | Chicken is first soaked in a spicy marinade that commonly includesallspice berries,Scotch bonnet peppers,thyme,scallions, and freshginger; then it is smoked over charcoal at a high temperature, resting on top of green logs of allspice wood, and under a metal cover[167][168] |
 | Jambon | Ireland | Square pastries filled with cheese and chunks of ham[169] |
 | Jambon-beurre | France | Made of a fresh baguette sliced open, spread with butter (salted or unsalted), and filled with slices of ham. |
 | Jeon | Korea | Afritter inKorean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them withwheat flour andegg wash before frying them in oil. |
 | Jerusalem mixed grill[34] | Jerusalem | Chicken livers, gizzards, and hearts that are braised with various spices and then grilled; served either on a plate or as a sandwich in pita bread[170] |
 | Jiaozi[171] | China and Southeast/East Asia | Dumplings with a ground meat and/or vegetable filling wrapped in a thin piece of dough; they are often steamed but they can also be fried or boiled[172] |
 | Jianbing guozi | China (Tianjin) | Fried dough sticks (youtiao) wrapped and folded inside a thin crepe made frommung bean flour and eggs, served withsweet bean sauce and green onion |
 | Jjinppang | South Korea | A steamed bun, typically filled withred bean paste with bits of broken beans and bean husk. |
 | Jwipo | Korea | A traditionalKorean pressed fish jerky sold as a street snack. Made from thefilefish (in Korean,jwichi), it is seasoned, flattened, and dried. |
 | Kai yang | Laos andThailand | A chicken that is marinated and then grilled over charcoal; the marinade typically includesfish sauce,garlic,turmeric,coriander root, andwhite pepper.[173][174] |
 | Kaya toast | Singapore and Malaysia | Toast with a spread of kaya (coconut jam) and butter, traditionally grilled over charcoal, commonly served with half-boiled eggs and coffee. |
 | Kati roll | India (Kolkata) | A skewer-roastedkebab or other meat, wrapped in aparatha or other bread[175] |
 | Kebab[58] | Middle East and elsewhere | Small pieces of meat that have been grilled, often on a skewer over charcoal |
 | Kerak telor | Indonesia (Betawi) | Spicy coconutomelette, made fromglutinous rice cooked with egg and served withserundeng (fried shredded coconut), fried shallots and dried shrimp as topping. Popular street food in Jakarta, Indonesia. |
 | Ketoprak[138] | Indonesia (Betawi) | Avegetarian dish from Jakarta, Indonesia, consists oftofu, vegetables and rice cake, rice vermicelli served in peanut sauce. |
 | Khachapuri | Georgia | Bread stuffed with flavorful cheese and an egg[176][177] |
 | Khanom Tokyo | Thailand | A thin, flat pancake filled with sweetcustard cream, or sometimes with a savory filling like pork or sausage, and then rolled into a cylinder.[178] |
 | Knish | Belarus,Ukraine,Lithuania,Poland, United States (New York City), andJewish communities. | A bakedturnover of dough with any of various fillings, such as potatoes or ground beef[179][180][181] |
 | Kofta | Middle East, North Africa, and elsewhere | Balls or small patties of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and onions[182] |
 | Korean taco[183] | Canada, United States | AKorean-Mexicanfusion dish consisting ofKorean-style fillings, such asbulgogi andkimchi, placed on top of small traditional Mexicancorn tortillas. |
 | Korokke | Japan | Similar to the Frenchcroquette, a breaded and fried patty made from mashed potato,white sauce and/or other ingredients. |
 | Kottu | Sri Lanka | Godamba roti (a type of flatbread) is chopped up and mixed with chicken or beef, eggs, and spices; the mixture is grilled, and garnished with onion, chili peppers, and other spices[184] |
 | Kueh Pie Tee | Singapore | Also known as Nonya Top Hats, theperanakan finger food consists of yam bean, omelette, scallions and other shredded ingredients encased in crispy rice flour cups. |
 | Kyinkyinga | Ghana and elsewhere inWest Africa | A beef kebab prepared with steak meat or liver and crusted withpeanut flour.[185] It is common in West Africa.[185] |
 | Laksa[186] | Southeast Asia,Peranakan cuisine | A spicy soup with rice noodles and usually either fish, prawns, or chicken; many different variations exist, with most based either on rich and spicy curry coconut milk or on slightly sour tamarind[187][188] |
 | Lángos | Hungary | A deep-fried flatbread, served with various toppings such as sour cream and grated cheese[189][190] |
 | Lo mai fan | China, Hong Kong and Southeast Asia | ACantonese style sticky rice dish made with soy sauce, shiitake mushrooms, scallions, peanuts and other ingredients. |
 | Lok-lok | Malaysia | A wide variety of different food items are served on skewers. The customer selects the skewers they want, which are then cooked in boiling oil or water. A variety of dipping sauces are also provided. At the end the customer pays based on the number of color-coded skewers.[155][191][192][193] |
 | Lontong sayeur | Indonesia, Malaysia and Singapore | Lontong sayur consists of rice cakes, vegetables, bean curd, tempeh and hard boiled egg in a coconut curry soup served with a dash of sambal. |
 | Lor mee | China and Southeast Asia | A thick yellow noodle dish garnished with meat, seafood, fried fritters and hard boiled egg, served in thick starchy gravy with vinegar, chili and garlic.[194] |
 | Malakoff | Switzerland | Fried cheese balls or sticks. |
 | Malatang[195] | China | Various foods cooked in ahot pot of spicy soup; the ingredients are on skewers that are selected by the customer[196][197] |
 | Mango Sticky Rice | Thailand | A dessert of glutinous rice paired with slices of fresh mango and drizzled with coconut milk. |
 | Maruya | Philippines | Saba bananas cut into thin slices, coated with batter, deep-fried, and then sprinkled with sugar[198] |
 | Masala puri | India | A type ofchaat made with crushedpuri (a type of fried bread) mixed with peas and masala (various spices)[199] |
 | Meat patty[200] | Jamaica | A pastry that contains variousfillings and spices baked inside a flaky shell |
 | Meat pie[201] | Australia and New Zealand | A hand-sizedmeat pie containing largely diced orminced meat andgravy, sometimes with onion, mushrooms, or cheese and often consumed as atakeaway food snack. |
 | Medu vada | India (Southern) and Sri Lanka | A fritter made from deep friedurad dal (black lentil) batter; it is usually made in a doughnut shape, with a crispy exterior and soft interior[202] |
 | Mee rebus | Malaysia and Southeast Asia | A dish of boiled yellow noodles, slathered in a thick starchy gravy, garnished with hard boiled egg, tau-pok (tofu puffs), fried onions and green chilis. |
 | Mee siam | Malaysia and Singapore | A rice vermicelli dish stir fried and garnished with bean spouts, tau-pok (tofu puffs), scallions, hard boiled egg and lime wedges. The "wet" version is served with a sweet and sour gravy. |
 | Mie ayam[203][self-published source] | Indonesia (Chinese Indonesian) | Chicken noodles of seasoned yellow wheat noodles topped with seasoned diced chicken meat (ayam). It is a popular street food in Indonesia, sold by travelling food cart. |
 | Mohinga | Myanmar | A hot and sour soup made withcatfish and rice noodles; often eaten for breakfast.[204] It is considered to be a national dish of Myanmar.[205] |
 | Momo | Nepal, Bhutan, Northeast and Northern India | A hot dumpling from the Himalayas that can be steamed or fried. Often eaten withgarlic chutney |
 | Murtabak[206] | Middle East, South/Southeast Asia | A stuffed pancake or pan-fried bread made from minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion, and is eaten with curry or gravy. |
 | Mustamakkara | Tampere region,Finland | Finnishblood sausage traditionally eaten with lingonberry jam, usually bought and eaten fresh at market stalls. |
 | Nasi goreng | Indonesia, Malaysia and Singapore | Indonesianfried rice with aromatic, earthy and smoky flavor of caramelisedsweet soy sauce and powdered shrimp paste. Served by street vendors, inwarungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.[207] |
 | Nasi lemak | Malaysia, Singapore and Indonesia | Rice cooked in coconut milk and wrapped with banana leaf withsambal and trimmings such as toasted peanut and egg. It is similar to the Indonesiannasi uduk and the Bruneiannasi katok. |
 | Obwarzanek krakowski | Poland | A braided ring-shaped bread that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked |
 | Oden | Japan | Hot pot dish withdaikon, boiled eggs,konjac, fish pastes and fried tofu fritters in adashi soup base sold by food carts, convenience stores andizakayas.[208] |
 | Pad Thai[209][210] | Thailand | Rice noodles which are stir-fried with eggs and chopped tofu, and flavored with tamarind pulp, fish sauce (nampla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. |
 | Pandan cake | Singapore and Malaysia | A light fluffy sponge cake flavored withpandan extract, it is a fusion of European cake-making with local ingredients. |
 | Panelle | Italy (Sicily) | A panelle is a chickpea fritter; a patty made withgram flour is deep-fried; usually served as a sandwich, sometimes with a side ofcrocchè (mashed potatoes and egg, covered in bread crumbs and fried)[211] |
 | Pani ca meusa | Italy (Sicily) | Choppedveal spleen and lungs, boiled and then fried in lard, served on a soft bread calledvastedda[212][213][214] |
 | Panini[28] | Italy and France | A sandwich of various ingredients on a bread roll, heated on a press or contact grill |
 | Panipuri[215] | India | A round, hollowpuri (a type of bread), fried crisp and filled with a mixture of flavored water (pani),tamarind chutney,chili,chaat masala, potato, onion and chickpeas.[216] |
 | Panucho | Mexico (Yucatán)[217] | A corn tortilla that is filled with black bean paste and refried, then topped with turkey or chicken, lettuce, avocado, and pickles[218] |
| Panzerotti[51][219] | Italy | A fried turnover filled with mozzarella cheese, tomato sauce, and other pizza ingredients[220] |
 | Papri chaat[221] | India (North),Bangladesh and Pakistan | Traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt andtamarindchutney[222][223] and topped with chaat masala andsev.[222][224] |
 | Pasty[225] | United Kingdom | Meat and vegetables baked insideshortcrust pastry dough; pasties are particularly associated withCornwall in England[226] |
 | Pav Bhaji[227] | India (Maharashtra) | A thick vegetable curry (bhaji) served with a soft bread roll (pav)[228] |
 | Pecel Lele[138] | Indonesia (Javanese) | Deep-fried catfish served with traditionalsambal chili paste, often served with fried tempeh and steamed rice. Usually sold in street-side humble tentwarung. |
 | Pempek[229] | Indonesia (Palembang) | A savoury fishcake delicacy from Palembang, Indonesia, made of the mixture of fish and tapioca dough. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce calledkuah cuka (lit. vinegar sauce). |
 | Pepito[f] | Venezuela | A sandwich similar to atorta, with beef or sometimes chicken on a bun or baguette, and condiments and sauces of the buyer's choice[231][232] |
 | Peremech | Russia (Tatarstan,Bashkortostan) | A deep-fried pastry with meat filling; known in Russia as abelyash[233] |
 | Pho | Vietnam | Anoodle soup of broth,rice noodles, herbs, and meat[23][234] |
 | Piadina | Italy | A stuffed flatbread filled with a variety of cheeses, cold cuts and vegetables but occasionally with sweet fillings including jam or Nutella. |
 | Picarones[235] | Peru | Its principal ingredients aresquash andsweet potato, and it is served in a doughnut form and covered with syrup, made fromchancaca (solidified molasses). It is traditional to serve picarones when people prepareanticuchos, another traditional Peruvian dish. |
 | Pilaf[73] | Central Asia,Middle East,South Asia | Rice cooked in a seasoned broth, and various additional ingredients are sometimes used. Mussels filled with rice is a common street food inIstanbul, Turkey.[236] |
 | Pirozhki | Russia,Ukraine | Individual-sized baked or fried buns stuffed with a variety of fillings. |
 | Pizza[237] | Italy, and elsewhere in Europe and North America | A thinly rolled bread dough crust, topped with tomato sauce, cheese, and other ingredients such as small pieces of meat and vegetables, and baked in an oven.[238] It may be served whole orby the slice. |
 | Pizza al taglio[239][240] | Italy | Pizza baked in large rectangular trays and cut into rectangular slices which are sold by weight[241] |
 | Pizzetta[51] | Italy | A small pizza[242] that can range in size as afinger food at around three inches in diameter[243][244] to that of a small personal-sized pizza.[245][246] |
 | Plăcintă | Romania andMoldova | A traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such asUrdă orapples. |
 | Pljeskavica | Serbia | A grilled dish of spiced meat patty mixture of pork, beef and lamb. |
 | Poisson cru | French Polynesia[247] | Raw tuna or other fish, marinated in lime or lemon juice, mixed with vegetables such as cucumber, tomato, and scallion, with coconut milk poured over it; poisson cru means "raw fish"; the dish is also known as ʻota ʻika[248] |
 | Popiah | China and Southeast Asia | Spring roll with a crepe-like thin wrapping made from wheat flour, filled with a mixture of shredded yam bean, omelette, carrots, lettuce and bean sprouts. |
 | Porilainen | Finland | Hamburger-like sandwich made from white bread and a half-inch slice of thick baloney like sausage, diced sweet onion, chopped pickled cucumber, ketchup and mustard.[249] |
 | Poutine | Canada (Quebec)[250] | French fries andcheese curds topped with a light brown gravy[251][252] |
 | Pretzel[d][82][253] | Europe, United States | A type of baked bread product made from dough most commonly shaped into a twisted knot. |
 | Proben | Philippines | Theproventriculus (part of the digestive system) of a chicken, breaded withcorn starch and deep fried; served either in a small bagful of vinegar, or skewered on bamboo sticks to be dipped in the vinegar just before it is eaten; sometimes served withpuso rice dumplings[254] |
 | Punugulu | India (Coastal Andhra) | A deep fried snack made with rice, urad dal and other spices[255] |
 | Pupusa | El Salvador | Thick corn tortillas that are stuffed with various fillings, such as pork, chicken, refried beans, and/or cheese; often served withcurtido, a lightly fermented cabbage relish[256][257] |
 | Quail eggs[258] | Asia, Europe, North America | The eggs of aquail are prepared many different ways in various regions; in some countries they are sold as street food; for example, in the Philippines,kwek kwek are hard-boiled quail eggs that are covered with an orange-colored batter and deep-fried[259] |
 | Quesadilla[260] | Mexico | A tortilla that is filled with cheese (and sometimes other ingredients) and grilled[261] |
 | Ramen | Japan | Wheat noodles served in a soy sauce and miso broth with various toppings. Every region in Japan has its own variation of this dish. |
 | Ražnjići[262] | Serbia | Pieces of marinated pork or other meat, grilled on skewers[263] |
 | Rellenitos de Plátano[264] | Guatemala | Egg-shaped balls of cooked, mashedplantains stuffed with a mixture ofrefriedblack beans, chocolate, and cinnamon, deep-fried and served with powdered sugar or honey on top.[265][266] |
 | Roasted cockles | Cambodia | Cockles that are roasted and then served with olive oil and seasonings[267] |
 | Rojak | Indonesia (Javanese), Malaysia and Singapore | A salad made with a mixture of fruits, vegetables, and savory spices, drizzled with a prawn paste and peanut sauce.[268] |
 | Rojak Indian | Singapore and Malaysia | Indian Rojak or Mamak Rojak is distinctly different from the fruit and vegetables variant. A combination of fritters, potatoes, tofu, tempeh and hard boiled eggs is garnished with cucumbers, onions and green chilis and served with a spicy peanut gravy.[269] |
 | Roti[36] | South Asia and elsewhere | An unleavened flatbread made withatta (a finely-ground whole wheat flour); when making roti (sometimes known aschapati) the dough is heated on a flat griddle.[270][271] |
 | Roti Canai | Malaysia, Indonesia, Singapore, Brunei and Thailand | Dough that is kneaded, flattened and grilled to a crispy-chewy texture with optional condiments such as egg, usually served with adhal curry dip. Also known as Roti prata (Singapore) or Roti thitchu (Thailand). |
 | Roti John | Singapore and Malaysia | A baguette that is halved and fried with a topping mixture of egg, minced meat and onions, served with cucumbers, chili or tomato sauce and mayonnaise on the side. |
 | Roujiamo[272] | China | A sandwich of chopped meat, traditionally braised pork, that has been stewed in a soup containing many spices, and served on a bun; sometimes written asrou jia mo, it originated inShaanxi Province[273] |
 | Rustico | Italy | Mozzarella cheese, chopped tomatoes, andbéchamel sauce, placed between two round pieces of puff pastry and baked; rustico originated in theSalento region of Italy[274] |
 | Sabudana vada[275] | India (Maharashtra) | A deep-fried fritter made fromsabudana (small balls oftapioca) and potatoes, and flavored with peanuts, coriander, and chili powder[276] |
 | Samosa[36][58] | India, Pakistan | A deep-fried triangular turnover filled with vegetables (especially potatoes) or meat[277] |
 | Sardenara | Italy (Liguria)[278] | Dough covered with tomato sauce and topped withanchovies, black olives, onions, and garlic, baked in an oven; sardenara is similar tofocaccia orpizza[279] |
 | Sashimi | Japan | is aJapanese delicacy consisting of freshraw fish ormeat sliced into thin pieces and often eaten withsoy sauce. |
 | Satay[138] | Indonesia and South/Southeast Asia | A dish of seasoned, skewered and grilled meat, usually served in peanut sauce. A popular street food throughout Southeast Asia; from Indonesia, Malaysia, Singapore and Thailand. Pork satay is popular in Thailand.[280] |
 | Sausage roll[281] | United Kingdom | Pork sausage meat wrapped in glazed puff pastry and baked[282] |
 | Scaccia | Italy (Sicily) | A type of tomato and cheese pie; very thin pizza dough is covered with tomato sauce and grated cheese, folded over a number of times, and baked[283] |
 | Scallion pancake | China | Pancakes made with soft dough andscallions (green onions); they are cooked by being fried in oil[284] |
 | Seblak | Indonesia (Sundanese) | A savoury and spicy dish made of wetkrupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. |
 | Sev puri[285] | India | A type of chaat (a savory snack) made withpuri (an unleavened, deep-fried bread), potatoes, onions, several types of chutney, andsev (small pieces of crunchy noodles made from chickpea flour)[286] |
 | Sfenj[287] | Morocco and elsewhere in theMaghreb | A sfenj is a deep-fried food similar to adoughnut. It is made with sticky, unsweetened dough, and usually sprinkled with powdered sugar. Traditionally it is eaten for breakfast or attea time.[288] |
 | Sfincione | Italy (Sicily) | A type of pizza with a thick, soft crust topped with tomato sauce, onions,caciocavallo cheese, and anchovies[289][290] |
 | Shaokao[291] | China | Heavily spiced, barbecued foods on skewers[292] |
 | Shashlik[293] | Eastern and Central Europe, Central and Western Asia | Pieces of marinated lamb or other meat, grilled on skewers |
 | Shawarma | Middle East | Meat (usually lamb and/or veal, or chicken) cooked on a vertical rotisserie; served in pita or a similar bread wrap, or on a plate, often with tahini sauce and other condiments[294][295] |
 | Siomay[138] | Indonesia (Chinese Indonesian) | A steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai, and considered a light meal that is similar to the Chinese dim sum. A popular street food, sold by cart or bicycle food vendors. |
 | Smažený sýr[296] | Czechia andSlovakia | A slice of cheese (which is usually Edam, but may also be Gouda, Emmentaler, or Hermelín) about 1.5 cm thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. It is often served accompanied by a side salad, potatoes (fries or boiled potatoes), and, typically, tartar sauce or mayonnaise. The dish may also be prepared with a thin slice of ham inserted between two slices of cheese, and in Czech fast food outlets it is often served in the form of a sandwich – in something similar to a hamburger bun. |
 | Soon kueh | China, Taiwan and Southeast Asia | A steamed dumpling inTeochew cuisine that is filled with yam bean, bamboo shoots and dried shrimps, wrapped in a white skin made of rice/tapioca flour. |
 | Soto[138] | Indonesia | A spicy soup of meat and vegetables; many variations exist[297] |
 | So-tteok-so-tteok | South Korea | A South Korean street food consisting of skewered and friedgarae-tteok (rice cakes) andVienna sausages brushed with several sauces includingmustard and spicygochujang-based sauce. |
 | Souvlaki[36] | Greece | Small pieces of meat, usually pork, grilled on a skewer; served either in a pita wrap or on a plate[298] |
 | Stigghiola | Italy (Sicily) | The intestines of a sheep or goat, placed on a skewer, flavored with parsley and onions, and cooked on an open grill[299] It is one of the most common street foods in Palermo, Sicily.[300] |
 | Sundae | South Korea | A type of blood sausage, and generally made by steaming cow or pig's intestines stuffed with various ingredients. |
 | Supplì | Italy[301] | Italian snacks consisting of a ball ofrice (generallyrisotto) with tomato sauce and raw egg, typical ofRoman cuisine.[302][303] |
 | Sushi | Japan | A traditional Japanese dish made with vinegaredrice (鮨飯,sushi-meshi), typically seasoned withsugar andsalt, and combined with a variety of ingredients (ねた,neta), such asseafood,vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the defining component is the vinegared rice, also known asshari (しゃり), orsumeshi (酢飯). |
 | Taco[304] | Mexico | A corn or flour tortilla, with any of various fillings[305][306] |
 | Tacos al pastor | Mexico (Mexico City)[307] | Al pastor is a dish developed inCentral Mexico, likely as a result of the adoption of theshawarma spit-grilledmeat brought by theLebanese immigrants to Mexico.[308] Being derived from shawarma, it is also similar to theTurkishdöner kebab and theGreekgyros. |
 | Tahri | India (Awadhi cuisine) | Basmati rice and potatoes, flavored withturmeric and other spices; a type of vegetarianbiryani[309][310] |
 | Tahu gejrot | Indonesia | A spicy tofu dish food from Cirebon, a port town in West Java, Indonesia. Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce. |
 | Tahu goreng | Indonesia, Malaysia and Singapore | A deep fried, golden-brown tofu dish served with bean spouts, carrots and shredded cucumbers, may be drizzled with a thick sweet and spicy sauce, made from shrimp paste, grounded peanuts and chili. Tahu telur is an Indonesian variation where tofu and eggs are cooked into an omelette before adding the toppings.[311] |
 | Tahu sumedang | Indonesia | A deep-fried tofu from Sumedang, West Java. |
 | Taiyaki | Japan | A Japanese baked pastry in the shape of a fish with sweetened azuki beans or other savory fillings. |
 | Tajada | Central America | Dish of fried plantains, sliced lengthwise, in Caribbean and Central America. |
 | Tajine | North Africa[312] | A slow-cooked, savory stew made with meat, poultry, or fish together with vegetables, fruit, and/or nuts; it is cooked in a large clay pot[313] |
 | Takoyaki[314] | Japan | A ball-shaped snack made of a wheat flour-based batter and cooked in a special moulded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion. |
 | Tamale[315] | Mesoamerica | Masa (a corn-based dough made fromhominy), combined with various savory ingredients and spices, steamed in a corn husk; the wrapping is discarded before eating[316] |
 | Tangbao[317] | China | A large dumpling filled with chicken broth and pork[318] |
 | Tapioca chips[319] | Southern India, Sri Lanka, Indonesia | Wafers of cassava root deep fried until crisp that may be eaten plain or tossed in spices |
 | Taquito[320] | Mexico | A corn tortilla wrapped around various fillings and thenfried;taquito means "little taco"[321] |
 | Tataki | Japan | |
 | Tauge goreng | Indonesia | A savoury vegetarian dish made of stir friedtauge (bean sprouts) with slices of tofu,ketupat orlontong rice cake and yellow noodle, served in spicyoncom-based sauce. |
 | Tlayuda | Mexico (Oaxaca) | A very large, dense corn tortilla, with refried beans,asiento (rendered lard), andOaxaca cheese, some kind of meat such as pork or chicken, and various toppings often including salsa and guacamole; served either flat of folded in half[322] |
 | Tokneneng[323] | Philippines | Hard-boiled chicken eggs covered with an orange-colored batter and deep-fried[324] |
 | Tornado potato | South Korea | A deep fried spiral-cut whole potato on a skewer, similar to aFrench fry, brushed with various seasonings such as onion, cheese, or honey. |
 | Torta | Mexico | A large sandwich with any of various meat fillings and other flavorful ingredients, served on asandwich roll or similar bread; often eaten at lunch time[325] It is a common street food inMexico City, Mexico.[326] |
 | Trdelník | Czech Republic andSlovakia[327] | A pastry made by wrapping dough around a stick and roasting it over an open flame, then sprinkling it with sugar and cinnamon; sometimes it is served with additional toppings[328] |
 | Tteokbokki | South Korea | Small, cylindrical rice cakes coated in a spicy sauce. |
 | Tteok-kkochi | South Korea | A street food consisting of skewered and friedtteok (rice cakes) brushed with spicygochujang-based sauce. |
 | Ttongppang | South Korea | A pastry that is formed in the shape of human feces; it is filled with red bean paste with walnut kernel[329] |
 | Turnip cake | China, Hong Kong, Taiwan and Southeast Asia | Turnip cake is a standard Cantonese dim sum dish. It is made from a batter of grated turnip, rice flour, mushroom and shrimp, wok-fried and then steamed. It is often served with hot chili oil or oyster sauce.[330] |
 | Turon[331] | Philippines | A type of banana fritter; slicedsaba bananas, and sometimes other fruit slices, are put into in aspring roll wrapper, rolled in sugar, and deep-fried[332] |
 | Vada pav | India | A vegetarian sandwich of a deep-fried potato patty on a bun, garnished withcoriander and other spices[333][334] |
 | Yaki-imo | Japan | Baked or roasted Japanese sweet potatoes (satsuma-imo) sold by street vendors and convenience stores.[335] |
 | Yakisoba | Japan | Wheat noodles, grilled with various ingredients such as vegetables and chicken or pork, and coated with a slightly sweet, savory sauce. It is often served on a plate or in a bowl. Alternatively it is sometimes called yakisoba-pan and served in a bun similar to a hot dog bun.[336] |
 | Vegetarian bee hoon | Singapore | Fried noodle dish with vegetarian spring rolls, fried tofu skin, and mock meats made from gluten. |
 | Youtiao | China, Hong Kong, Taiwan and Southeast Asia | A dough stick made from wheat flour, popularly eaten as an accompaniment for congee or soy milk in many Asian countries. |
 | Zapiekanka | Poland | An open-face sandwich made of half a baguette or other long roll, topped with sautéed white mushrooms, cheese, and sometimes other ingredients, toasted until the cheese melts, and served with ketchup[337][338] |
 | Zongzi | China, Hong Kong, Taiwan and Southeast Asia | A traditional Chinese glutinous rice dish stuffed with various fillings and wrapped into a pyramidal shape with bamboo leaves. |
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Media related tostreet food at Wikimedia Commons
street food travel guide from Wikivoyage
