Hot and Sour Soup, or "suan la tang", belongs to a long tradition of Chinese soups.

Versions of the soup have developed across different parts of China, with the northern style becoming particularly associated with Beijing cuisine.

Its characteristic sourness traditionally comes from vinegar, while white pepper provides the heat, creating the contrast from which the soup takes its name.

Pad Thai became widely associated with Thailand in the mid-20th century, when rice noodles were promoted as part of a modern national cuisine.

There is no single recipe for Pad Thai. Depending on the cook and the region, it may contain shrimp, chicken, tofu, dried shrimp or simply vegetables, while the balance of tamarind, fish sauce and sugar can vary considerably. Some versions are finished with bean sprouts, peanuts, lime and chili, allowing each diner to adjust the combination of sweet, sour, salty and spicy flavors.

Baba Ganoush is a Levantine eggplant preparation made from roasted eggplant, tahini, lemon juice, garlic and olive oil.

Traditionally charred over a flame, the eggplant develops a smoky flavor before being mashed and seasoned. 

Hummus is a staple of the Levantine "mezze".

Cooked chickpeas are blended with tahini, lemon juice and garlic, then spread onto a plate and commonly finished with olive oil.

The simplicity of the ingredients leaves room for differences in texture, seasoning and presentation from one family or region to another.

From Egyptian "ta'ameya" to the chickpea-based falafel of the Levant, these crisp fried patties have long been part of everyday food culture in the Middle East.

They are commonly served in flatbread with vegetables, pickles and sauces, or alongside other dishes as part of a mezze.

The tradition of Dim Sum developed alongside the tea houses of southern China, where travellers and locals could stop for tea and small snacks.

Over time, these simple accompaniments evolved into an elaborate culinary tradition, particularly in Cantonese communities. Today, a dim sum meal may include dozens of different preparations. This fine art print features a Siu Mai recipe.

Shakshuka is generally considered a North African dish, although its exact origins and early history are difficult to establish.

It became particularly associated with Tunisian, Algerian and Moroccan cooking before spreading through the Middle East during the 20th century.

Today, recipes differ widely, but the basic idea remains simple: eggs cooked in a spiced mixture of tomatoes, peppers and onions.