Liangfen is a traditional Chinese cold dessert that is especially popular during the summer. It is made primarily from ingredients such as grass jelly, beans, and various starches, resulting in a jelly-like texture that is either black or translucent. Enjoyed in southern China, Taiwan, Hong Kong, and many regions of Southeast Asia, liangfen is known for its refreshing texture and light flavor. Locally, it is often served with syrup, brown sugar, and various toppings, and remains a widely cherished part of food culture for alleviating heat.

Chaofen is a stir-fried dish that uses rice noodles (bee hoon) as its main ingredient and is widely eaten in southern China. It is especially popular in the areas of Guangdong Province, Fujian Province, Shenzhen, and other regions of South China, where it is a staple menu item at local street stalls and eateries. The rice noodles are characterized by a chewy texture, and are quickly stir-fried at high heat together with vegetables, meat, and various seasonings. Chaofen varies in ingredients and flavorings depending on the region and has developed as part of a broad food culture, playing a significant role in the dim sum culture of places such as Fujian and Guangdong.

Tangcu Paigu is a popular pork dish in China. It is characterized by pork spare ribs cooked in a sweet and sour sauce based on sugar and vinegar, and is served in a wide variety of settings, from home-cooked meals to banquet dishes. Although its origins are believed to be in Jiangsu Province and the Shanghai area, it eventually spread throughout mainland China, leading to the development of numerous regional variations according to local traditions and food cultures. Today, it remains a representative Chinese dish in modern Shenzhen, served at many restaurants and highly popular among both locals and visitors.

Honghu Lotus Root Soup is a traditional local dish from Hubei Province, China, especially popular in the Honghu region. It is a soup made with lotus root, which is sliced or chopped, then simmered together with pork bones, chicken, ginger, and green onions in a clear broth. The slow cooking process brings out a rich and nourishing flavor, which is a distinguishing characteristic of the dish. As a representative home-style dish of Hubei cuisine, it is widely served not only throughout China but also in Chinese restaurants overseas.

VLT (Vita Lemon Tea) is a popular soft drink from Hong Kong, produced and sold by Vitasoy International Holdings Limited. Since its launch in 1976, it has been enjoyed by a wide range of generations as a sweet lemon-flavored beverage based on black tea. Conveniently packaged in cartons, it is commonly consumed in various settings such as schools, offices, and homes. In addition to its popularity in Hong Kong, VLT is sold in other Asian countries and among Asian communities in Western countries, and is regarded as one of the iconic beverages representing local culture.

Tagame Cider (set of 3) is a carbonated beverage developed and sold in Japan, featuring the unique aroma of the aquatic insect tagame, which is widely consumed as food in Southeast Asia. It emerged amid a growing interest in insect-based cuisine and dietary diversification and is mainly distributed through online shopping sites. Characterized by a distinctive fruity aroma derived from tagame and a refreshing taste, it has attracted attention as a rare drink that offers novelty and a new sensory experience.

Khao Soi is a traditional noodle dish representative of northern Thailand, characterized by its unique style of combining curry soup with coconut milk, crispy fried noodles, and boiled noodles. While it has long been a popular dish in regions centered around Chiang Mai, similar dishes can also be found in parts of Myanmar and Laos, reflecting its multicultural background. In recent years, Khao Soi has become widely available throughout Thailand and in Thai restaurants overseas, gaining popularity among travelers as well.

Singha Beer is a beer brand produced by Boon Rawd Brewery, based in Bangkok, Thailand. Established in 1933, it is widely recognized both domestically and internationally as Thailand's first authentic beer. Featuring an iconic lion label, it is a 100% malt pilsner-type lager known for its rich flavor and refreshing taste. Its quality has been highly regarded for many years, earning it a royal warrant as an official supplier to the Thai royal family. Singha Beer is available throughout the country, including at Suvarnabhumi International Airport, and is closely associated with Thailand’s food culture and tourism industry.

Shark Fin Soup is a Chinese dish that uses shark fins as its main ingredient and has long been regarded as a delicacy, especially in China and Southeast Asia. Known for its delicate texture and subtle flavor, it is often served at banquets and festive occasions. In Bangkok's Chinatown (Yaowarat), it is a popular dish among both the local Chinese community and tourists, with many specialty restaurants offering their own unique flavors by blending traditional soup-making techniques with local ingredients.

Grilled jellyfish skewers are a type of skewer dish widely consumed across various regions of Asia. Prepared by threading desalted and pre-processed jellyfish onto skewers and grilling them, this food is especially popular as a street food in places like Yaowarat Road in Bangkok’s Chinatown, Thailand. Known for its unique texture and seasoning, it enjoys popularity among many people. The use of jellyfish as an ingredient has particularly developed in East Asian countries such as China, and due to its appeal as a health-conscious and delicacy food, grilled jellyfish skewers have become a staple combining both traditional and modern culinary cultures in these regions.