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the traditional food in Mongolia is Buuz – Dumplings

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Traditional food in Germany is Spätzle (Egg Noodles)

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the traditional food in Ireland is Shellfish

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Qazı is a traditional sausage-like food of Kazakhs, Tatars, Kyrgyz, Uzbeks and other ethnic groups mainly of Central Asia, particularly those of Turkic origin. Kazy is a common element on a dastarkhan, a table set for a festive meal.

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Char kway teow is a variant of fried kwetiau that is popular in Indonesia, Singapore, and Malaysia. Kuetiaw is fried in a large fiery skillet with bean sprouts, chives, prawns, scallops and eggs. In addition, Chinese sausages or fish balls are often added. The spices are garlic, fish sauce, chili sauce, and sweet soy sauce.

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"Oleh-oleh Terpopuler

Dari Medan”

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This is my breakfast when I went to England, the yummy one is the egg,sausage, and meat

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Borek or burek is a filled pastry made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes.

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The Cobb salad is a main-dish American garden salad typically made with chopped salad greens, tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, and red-wine vinaigrette. The ingredients are laid out on a plate in neat rows.

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Ramen is a Japanese noodle soup. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, nori, menma, and scallions.

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The Guardian's food and drink writer, Felicity Cloake, wrote in 2016 that, considering ratatouille's relatively recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it.[6] The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee Joël Robuchon) "each [vegetable] will taste truly of itself."[7]

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Pirozhki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Russia and a stereotypical part of Russian culture.

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Svið is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid. Svið originally arose at a time when people could not afford to let any part of a slaughtered animal go to waste. However, it tastes exactly like lamb or mutton and is rather delicious. At the "Fljótt og Gott" ("Fast and Good") caféteria at the BSI bus terminal in Reykjavik, svið is available daily and can be bought at the drive-through counter. Who wants to try?
Type "ME" in the comment section below.

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Lumpfish roe are fish roe with a briny flavor. Whereas caviar comes from sturgeon, these roe come from a small fish caught in the North Atlantic Ocean and the Baltic Sea, the lumpfish. The roe are naturally gray, and are often colored red or black to make them more appealing.

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'Welcome My friend' is a song from Japan writen by a human

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The soup is made from edible bird nests which are called the “Caviar of the East”. Bird's Nest Soup is extremely rare and valuable. The main ingredient is the nest of the swiftlet bird which is usually found in Southeast Asia. Edible bird's nests are among the most expensive animal products consumed by humans.

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Melting mozzarella with pepperoni and sausage on top

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This melting mozzarella pizza with pepperoni and sausage on top really makes me hungry

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One of the characteristics of Aceh noodles lies in the use of wet yellow noodles. The texture of this noodle is softer and its size is bigger than egg noodles. Wet yellow noodles are not easy to become mushy even when cooked with gravy.

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Fried rice or known as 'Nasi goreng' is popular in Indonesia, the essential rice fried with an egg on top.

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Onigiri with tuna mayo fillings