The treasures are colorful fruits and nuts.

Once an important Silk Road stop, a fortified Uzbek city specializes in bright green noodles.

The annual feast invites local macaques to dine on towers of fruit and vegetables among the ruins of a 13th-century temple.

In Tibet, sweet mac and yak cheese makes a hearty dessert.

China's favorite urinating “tea pet” is actually a thermometer.

To make the perfect matcha, start with the perfect whisk.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

This pancake pays tribute to one of Japan's favorite fish.

A flaky, warm bun houses braised, shredded meat in this Hebei Province specialty.

These dangling decorations of lemon and chili peppers are meant to ward off a goddess of misfortune.

These adorable buns hide savory and sweet surprises.

Japan's funky, fermented sushi takes years to prepare.

In Singapore, dried, shredded cephalopod is a bubblegum alternative.

Pulling apart this dish creates silk-like threads of melted sugar.

The savory, spiced flavor celebrates one of Singapore’s favorite dishes.

This Kashmiri feast features 36 dishes and takes more than two hours to eat.

The perfect marriage of coffee and tea.

Two Chinese bakery specialties, combined into one.

The true Mongolian barbecue.

This gorgeous sugar art is making a comeback.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

Fresh fruit is the main feature of this sweet sandwich.

Proof that dumplings and chicken wings are not mutually exclusive categories.

This sweet treat has been cool for more than 1,000 years.