Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.

Java lovers in tea-obsessed Hong Kong can find the perfect compromise in this palate-teasing beverage: It combines robust drip coffee with milk tea, a long-steeped brew of Ceylon tea, milk, and sugar. The quirky fifty-fifty blend is soft yet tannic, with a mellow jolt of caffeine. Get the recipe for Hong Kong-style Coffee with Sweetened Tea (Yuanyanga) »