Lanche

Rousong is a Chinese dried meat product consisting of fluffy shredded pork that is usually seasoned with sugar and soy sauce. There are two main types of rousong: pork fu and pork sung, where pork fu is less fried, less shredded, and has a lighter color than pork sung. It can be consumed as a topping for rice, congee, tofu, noodles, and pasta, or as a filling for egg rolls, onigiri, and sticky rice rolls, but it can also be consumed on its own. For those with a sweet tooth, rousong can also be used as a topping or filling for sponge cakes. Rousong dissolves quickly when consumed, leaving a combination of sweet, salty, and meaty flavors on the palate. In Singapore, it is quite popular to consume pork floss buns, which are buns coated with mayonnaise and rousong, and they are available at numerous bakeries across the country.

Rousong

India

Sabudana khichadi is an Indian dish consisting of soaked tapioca that is fried with spices such as cumin, red chili powder, and salt. The dish is popular throughout Western India, especially in Gujarat, Rajasthan, Madhya Pradesh, and Maharashtra. It is often garnished with chopped coriander leaves or grated coconut. Sabudana khichdi is traditionally consumed during the fasting days of Indian religious festivities such as Navratri and Shivratri. Since the dish is popular in many Indian states, there are a lot of variations in the recipes, so Gujaratis make their sabudana khichadi in a sweet version with the addition of cashews and dried fruits, while Maharashtrians like to add fried peanuts to the dish.

Sabudana khichadi

These crispy Indian fritters consist of a combination of soaked tapioca pearls, mashed potatoes, roasted and crushed peanuts, and a variety of spices such as turmeric, chili, ginger, and fresh coriander. Sabudana vada fritters can be found at many stalls throughout Maharashtra and are especially popular in Mumbai. Since they do not contain meat, the fritters are a favorite fasting snack. Sabudana vada is typically served hot, paired with yogurt or chutney.

Sabudana vada

Saheena is a Trini specialty consisting of flour, split peas powder, saffron, baking powder, and salt. The ingredients are mixed together into a paste which is then placed on taro leaves. The process is repeated and the taro leaves are rolled together, then boiled or steamed. When the concoction has cooled, it is then sliced and fried until golden. The dish is typically served with sauces or chutneys, which are inserted in a split saheena fritter. Like many other Trini dishes, saheena is also derived from the influence of Indian cuisine.

Saheena

Australia

SAO biscuits are Australian savory biscuits or crackers which have been trademarked by Arnott&rsquo;s since 1904. According to the producer, these biscuits are made from seven layers of flaky pastry, and they have a distinctive light and bubbly texture. Many generations of Australians are fond of these biscuits because of the small holes on their surface. When buttered and squeezed together, two biscuits produce &lsquo;worms&rsquo; of butter which start to emerge from the tiny holes. The same effect is achieved if the filling includes Vegemite. The name of the biscuits is still a mystery, but most people believe it refers to a Salvation Army Officer.

SAO Biscuits

Japan

Satsuma-age are Japanese fried fish cakes. They can be prepared with various types of fish such as cod, pollock, sardines, mackerel, or tuna, as well as other seafood additions like squid, octopus, or shrimps. Although it is believed they originated and were later named after Satsuma, they are enjoyed throughout the country. They come in many different forms and may include various vegetables, herbs, and seasonings. Satsuma-age are best enjoyed freshly prepared, and although they can work well on their own, they are also often used as a topping in oden or noodle dishes.

Satsuma-age

Saucijzenbroodjes (sausage rolls) is a Dutch dish consisting of meat that is wrapped in puff pastry. It is a popular snack that can be found at numerous Dutch fast food joints, street stands, bakeries, and train stations. Although the name suggests that the dish contains sausages, that is not the case&ndash;it is filled with ground beef that is spiced with nutmeg and black pepper. The combination of these ingredients is then shaped into small logs that resemble sausages. Many people like to consume it for lunch as a light meal, although the rolls can also be served at home as an appetizer. They are quite easy to make, making them a favorite food for parties and similar social gatherings.

Saucijzenbroodjes

Scottish oatcakes are traditional flat cakes made from oats, similar to a biscuit, cracker, or flatbread. Although there are many versions of oatcakes - chewy or hard, rough or fine - they're usually made with a combination of rolled oats, oatmeal, butter (or bacon fat), salt, and hot water. The two types of oats are mixed with melted butter and hot water. The dough is kneaded into a ball and then rolled out and cut into rounds. The oatcakes are baked in the oven for about half an hour and then eaten once they have cooled down. They've been made in Scotland since Roman times, but many people believe that the oatcakes were made long before that.

Scottish Oatcakes

Seen hang is a Laotian style of beef jerky made from a lean cut of eye round, loin, or sirloin, sliced into long thin strips and seasoned with an array of local spices. The traditional seasoning includes garlic, ginger, padaek (fermented fish sauce), lemongrass, red chilis, brown sugar, and black pepper. After the meat is marinated, it is left out in the sun to dry out and it is sometimes flash-fried just before serving, only to ensure it is warm and to intensify the flavors of the marinade. The resulting jerky is a favorite snack to nibble on while enjoying a cold beer, but it can even be consumed as a dish of its own alongside sticky rice and jeow dipping sauce.

Seen hang

Senbei are crispy rice crackers from Japan, coming in a wide variety of colors, shapes, and flavors. It is believed that the crackers originated during the Tang Dynasty in 737 AD, when they were made with potatoes, glutinous rice, or wheat flour. Soy sauce-flavored senbei was the first one to be popularized, but later, other varieties of senbei were invented. Traditional types of senbei include sweet senbei and rice candy senbei (savory). Rice-based senbei can be either baked or fried. Baked senbei includes salted senbei, soy sauce senbei, chili pepper senbei, and sarame senbei, characterized by a coating of granulated sugar. Fried senbei are most often flavored with a combination of soy sauce and sugar. Today, senbei are traditionally served alongside green tea and consumed as a snack.

Senbei

Sev is a crispy, savory, noodle-like Indian snack that is made with gram flour and seasoned with spices such as ajwain and turmeric prior to being deep-fried in oil. It is believed that the word sev is derived from siv, meaning sewing, referring to the snack's thread-like appearance. Sev is so popular in India that it even rivals peanuts as the most popular snack. The snacks can be found throughout India, sold by street vendors boasting with an array of these freshly-made fried noodles. Some of them may be thick as spaghetti and very spicy, while others are very thin, and may be unseasoned. Apart from street vendors, sev can also be bought packaged in stores, but it can also be easily prepared at home and served as a teatime snack.

Sev mamra is a traditional type of sev, a crispy noodle-like snack. This sev variety is usually made with a combination of savory fried noodles (sev), puffed rice (mamra), and peanuts, although different regional varieties might also add onions, hot peppers, or pickled mango. If desired, the snack can also be enriched with spices such as curry leaves and turmeric powder. The mixture is cooked in oil until the snack puffs up, and sev mamra is then left to cool. Afterward, it&rsquo;s often stored in airtight containers and enjoyed as a jar snack, especially during festivities such as Diwali.

Sev mamra

Sfineġ is a traditional fritter made with a combination of flour, yeast, salt, warm water, oil, and (optionally) anchovies. When the dough becomes soft, it is left to rest, and it's then combined with anchovies. The fritters are fried in hot oil until golden brown and ready to be eaten. These small fritters are typically prepared and enjoyed during Lent, when meat is forbidden. Nowadays, there are many versions of sfineġ, both sweet and savory.

Sfineġ

Italy

This savory snack is a specialty of Liguria and the historical region of Lunigiana which today falls within the provinces of La Spezia and Massa Carrara. Sgabei, in plural form, denote strips of fried leavened dough which are most often simply salted and enjoyed as they are. For a more substantial snack, sgabei can be filled with cold cuts and cheeses, and there are also sweet varieties typically filled with either pastry cream or Nutella.

Sgabeo

Sgagliozza is an Italian dish from Bari, consisting of rectangular (or square-shaped) pieces of fried polenta. The dish is made with polenta flour, water, salt, and oil. Once cooked, the dense polenta is left to cool and it is then sliced into rectangular pieces and fried until golden brown. Sgagliozza is traditionally sold after the mass near the St. Nicholas Cathedral during the day of the saint, but it's also a staple during winter in the city, sold by street vendors and always served piping hot.

Sgagliozza

Shankarpali is a snack that is especially popular in the Indian states of Gujarat and Maharashtra. Traditionally, it is prepared and consumed during the Diwali festival. The snack is characterized by its diamond shape. It consists of sugar, ghee butter, milk, maida flour, salt, and semolina. The ingredients are made into a dough which is then deep-fried until golden and crispy. The flavors can vary from sweet to savory, depending on the method of preparation, ingredients, and the region. Shankarpali can be enjoyed throughout the year, not just during Diwali, when it's usually consumed as a tea-time snack.

Shankarpali

Shuāngbāotāi is a traditional fried dough, similar to a donut. It usually consists of two small balls of chewy dough that are stuck together and then deep-fried. A beloved Taiwanese xiaochi item, shuāngbāotāi translates to twins in English, which is why this fried dough is also known as a twin-donut. Due to the fact that its shape is also reminiscent of a horse hoof, it is often referred to as such in Taiwan. Sweet and puffy, with a crisp outer layer, and often adorned with sesame seeds sprinkled on top, this Taiwanese specialty is a common sweet snack available at numerous street stalls and night markets.

Shuāngbāotāi

Sincronizadas are Mexican snacks consisting of two corn or flour tortillas, cheese, and slices of ham. Optionally, beans and chorizo sausage can also be added to the dish as a filling. Quesadillas sincronizadas are commonly cut into wedges and served with guacamole, pico de gallo, or sour cream. It is said that the only way the sincronizada differentiates itself from a regular quesadilla is the mandatory inclusion of ham. There is also a similar dish called gringa, which uses al pastor pork meat instead of ham. The lines are blurred between these dishes and they often get confused with one another, but what matters the most is that all of them are delicious and popular throughout the world due to their unique flavors.

Sincronizadas

Sonso de yuca is a traditional dish originating from Bolivia. The dish is usually made with a combination of cassava, mozzarella and gouda cheese, butter, milk, eggs, and salt. The cassava is peeled, cut into cubes, boiled, and pur&eacute;ed or mashed. It's then mixed with grated cheeses and kneaded with eggs, butter, and milk. The mixture is seasoned with salt and divided into small balls. The balls are placed on skewers and elongated into ovals before they're grilled until golden brown. Sonso de yuca is typically enjoyed as a snack and street food item. It can also be baked or fried.

Sonso de yuca

Mexico

Sopes are small, thick disks of fried corn dough under a topping that usually consists of beans, meat, cheese, and a sauce. Every state in Mexico makes its own version of the dish and calls it differently. In Puebla, it's pellizcada (from pellizcar, meaning to pinch), in Veracruz a picada, in Yucat&aacute;n a panucho, and in Oaxaca, a sope is called memela or garnacha. It is characterized by its pinched edges that form a border which holds the toppings. The dish is sometimes referred to as the Mexican pizza, as the simplest form of explanation about what sope really is. These savory snacks are served either as an appetizer, as a main dish, for lunch or for dinner.