This is a list of Asian cuisines, by region. A cuisine is a characteristic style of

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vario ...

practices and traditions, usually associated with a specific

culture Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups ...

or region. Asia, being the largest, most populous and culturally diverse

continent A continent is any of several large landmasses. Generally identified by convention rather than any strict criteria, up to seven geographical regions are commonly regarded as continents. Ordered from largest in area to smallest, these seven ...

, has a great diversity of cuisines associated with its different regions.

Central Asian cuisine

* Central Asian cuisine includes food from

Kazakhstan Kazakhstan, officially the Republic of Kazakhstan, is a transcontinental country located mainly in Central Asia and partly in Eastern Europe. It borders Russia to the north and west, China to the east, Kyrgyzstan to the southeast, Uzbeki ...

Kyrgyzstan Kyrgyzstan,, pronounced or the Kyrgyz Republic, is a landlocked country in Central Asia. Kyrgyzstan is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the south, and the People's Republic of China to the ea ...

Tajikistan Tajikistan (, ; tg, Тоҷикистон, Tojikiston; russian: Таджикистан, Tadzhikistan), officially the Republic of Tajikistan ( tg, Ҷумҳурии Тоҷикистон, Jumhurii Tojikiston), is a landlocked country in Centr ...

Turkmenistan Turkmenistan ( or ; tk, Türkmenistan / Түркменистан, ) is a country located in Central Asia, bordered by Kazakhstan to the northwest, Uzbekistan to the north, east and northeast, Afghanistan to the southeast, Iran to the s ...

and

Uzbekistan Uzbekistan (, ; uz, Ozbekiston, italic=yes / , ; russian: Узбекистан), officially the Republic of Uzbekistan ( uz, Ozbekiston Respublikasi, italic=yes / ; russian: Республика Узбекистан), is a doubly landlocked co ...

. **

Bukharan Jewish cuisine Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Israel, and the United States. Overview The cooking of Bukharan Jews forms a distinct cuisine within Uzbe ...

- cuisine of the

Bukharan Jews Bukharan Jews ( Bukharian: יהודיאני בוכארא/яҳудиёни Бухоро, ''Yahudiyoni Bukhoro''; he, יהודי בוכרה, ''Yehudey Bukhara''), in modern times also called Bukharian Jews ( Bukharian: יהודיאני בוכאר ...

with great influence from Uzbek cuisine. **

Kazakh cuisine Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and hors ...

– cuisine of

. Traditional Kazakh cuisine revolves around

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

and

horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existen ...

, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. ***

Kazakh wine Kazakh wine is wine made in Kazakhstan. The roots of the Kazakh wine industry can be traced to the 7th century AD when grapevines were brought to the region from neighboring Uzbekistan and China. While only around 4% of the land in Kazakhstan is id ...

Kyrgyz cuisine Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as ...

– originating in

, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. **

Tajik cuisine Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, Iranian and Uzbek cuisines. ''Plov'' ( pilaf) ( tg, палав, uz, palov), also called ''osh'' ( tg, ош), is the national dish in Tajikistan, ...

– traditional cuisine of

, has much in common with Afghan, Russian, and Uzbek cuisines. '' Plov'', also called '' osh'', is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

s and rice fried in a large cast-iron cauldron similar to a

Dutch oven A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some meta ...

Green tea Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since th ...

is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts,

halva Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. ** Turkmen cuisine – cuisine of

. It is similar to that of the rest of

Central Asia Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the fo ...

. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its

melon A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". T ...

s, especially in the former

Soviet Union The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, it was nominally a federal union of fifteen nationa ...

, where it was once the major supplier. Meals are almost always served with

naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

, Central Asian

flat bread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ...

, known locally as "çörek". **

Uzbek cuisine Uzbek cuisine shares the culinary traditions of peoples across Central Asia. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a pop ...

– cuisine influenced by local

agriculture Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people ...

, as in most nations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is ''

palov Palov is a Slavic masculine surname. Its feminine counterpart is Palova. The surname may refer to the following notable people: * Květoslav Palov, Czechoslovak and Australian cyclist * Zora Palová (born 1947), Slovakian glass artist See also *Pil ...

'' ('' osh'') made with rice, pieces of meat, grated carrots and onions. Horsemeat platter.jpg,

Horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existen ...

platter.

revolves around mutton, horse meat and various milk products. Tajik dastarkhan meal.jpg, A Tajik feast Sturgeon Kebab (2887202689).jpg,

Sturgeon Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous, and are descended from other, earlier acipenseriform fish, which date back to the Early ...

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s cooking in

Uzbek Manti (bright).jpg, Uzbek manti

East Asian cuisine

East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes. *

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...

– Traditional

s include

Anhui Anhui , (; formerly romanized as Anhwei) is a landlocked province of the People's Republic of China, part of the East China region. Its provincial capital and largest city is Hefei. The province is located across the basins of the Yangtze Riv ...

Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding a ...

Fujian Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its ...

Hunan Hunan (, ; ) is a landlocked province of the People's Republic of China, part of the South Central China region. Located in the middle reaches of the Yangtze watershed, it borders the province-level divisions of Hubei to the north, Jiangx ...

Jiangsu Jiangsu (; ; pinyin: Jiāngsū, alternatively romanized as Kiangsu or Chiangsu) is an eastern coastal province of the People's Republic of China. It is one of the leading provinces in finance, education, technology, and tourism, with it ...

Shandong Shandong ( , ; ; Chinese postal romanization, alternately romanized as Shantung) is a coastal Provinces of China, province of the China, People's Republic of China and is part of the East China region. Shandong has played a major role in His ...

Sichuan Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of t ...

, and

Zhejiang Zhejiang ( or , ; , also romanized as Chekiang) is an eastern, coastal province of the People's Republic of China. Its capital and largest city is Hangzhou, and other notable cities include Ningbo and Wenzhou. Zhejiang is bordered by Ji ...

,"Fujian Cuisine.Beautyfujian.com
. Accessed June 2011. all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines. These styles are distinctive from one another due to factors such as available resources,

climate Climate is the long-term weather pattern in an area, typically averaged over 30 years. More rigorously, it is the mean and variability of meteorological variables over a time spanning from months to millions of years. Some of the meteorologi ...

geography Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth description") is a field of science devoted to the study of the lands, features, inhabitants, an ...

history History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the invention of writing systems is considered prehistory. "History" is an umbrella term comprising past events as well ...

, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

such as

drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consid ...

, salting,

pickling Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is cal ...

and

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

.J. Li & Y. Hsieh. ''Traditional Chinese Food Technology and Cuisine''. Asia Pacific Journal of Clinical Nutrition. ** Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from

Asia Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an are ...

to the

Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North America, North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. ...

, Australia,

Western Europe Western Europe is the western region of Europe. The region's countries and territories vary depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the ancient Mediterranean ...

and

Southern Africa Southern Africa is the southernmost subregion of the African continent, south of the Congo and Tanzania. The physical location is the large part of Africa to the south of the extensive Congo River basin. Southern Africa is home to a number o ...

. In recent years, connoisseurs of Chinese cuisine have also sprouted in

Eastern Europe Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...

and

South Asia South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;; ...

American Chinese cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from tho ...

and

Canadian Chinese food Canadian Chinese cuisine (french: Cuisine chinoise canadienne) is a popular style of Canadian cooking original to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This c ...

are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique. ** Wine in China ** Great Traditions *** Eight Great Traditions – Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regional

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

s, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì) ***#

is derived from the native cooking styles of the

Huangshan Mountains Huangshan (),Bernstein, pp. 125–127. literally meaning the Yellow Mountain(s), is a mountain range in southern Anhui Province in eastern China. It was originally called “Yishan”, and it was renamed because of a legend that Emperor Xuany ...

region in China and is similar to Jiangsu cuisine. It is known for the use of wild herbs, from both land and sea, and simple methods of preparation. ***#

comes from

Guangdong Province Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...

in southern China.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Due to

Guangdong Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020 ...

's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine.

Char siu ''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple ...

is a popular way to flavor and prepare pork in Cantonese cuisine. ***#

is one of the native Chinese cuisines derived from the native cooking style of the

province A province is almost always an administrative division within a country or state. The term derives from the ancient Roman ''provincia'', which was the major territorial and administrative unit of the Roman Empire's territorial possessions out ...

, China. Many diverse

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

s and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with

edible mushroom Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground ( hypogeous) or above gro ...

s and bamboo shoots, provided by the coastal and mountainous regions of Fujian. ***#

, sometimes called Xiang cuisine, consists of the cuisines of the

Xiang River The Xiang River is the chief river of the Lake Dongting drainage system of the middle Yangtze, the largest river in Hunan Province, China. It is the 2nd largest tributary (after Min River) in terms of surface runoff, the 5th largest tribut ...

region,

Dongting Lake Dongting Lake () is a large, shallow lake in northeastern Hunan Province, China. It is a flood basin of the Yangtze River, so its volume depends on the season. The provinces of Hubei and Hunan are named after their location relative to the l ...

and western

Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. ***#

is derived from the native cooking styles of the

region in China. Food texture is often soft, but not to the point of mushy or falling apart. Other characters include the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. ***#

in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of

, an eastern coastal province of China. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegar. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China. ***#

is a style of Chinese cuisine originating in the

Sichuan Province Sichuan (; zh, c=, labels=no, ; zh, p=Sìchuān; alternatively romanized as Szechuan or Szechwan; formerly also referred to as "West China" or "Western China" by Protestant missions) is a province in Southwest China occupying most of the ...

of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

and

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s, as well as the unique flavor of the Sichuan peppercorn (花椒).

Peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s, sesame paste, and

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

are also prominent ingredients in Sichuan cooking. ***#

is derived from the native cooking styles of the

region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance. **** Four Great Traditions – often considered the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系, Sì Dà Cài Xì). ****#

****#

Huaiyang cuisine Huaiyang cuisine () is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou ...

– often viewed as the representation of the entire Jiangsu cuisine. *** Chinese cultural subcuisines **** Chinese Buddhist cuisine **** Chinese Islamic cuisine *** Chinese cuisines, by region ****

Anhui cuisine Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan region in southern Anhui Province. Methods and ingredients Anhu ...

**** Beijing cuisine ***** Chinese aristocrat cuisine ***** Chinese imperial cuisine ***** Liaoning cuisine ****

Cantonese cuisine Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.H ...

****

Chaozhou cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chao ...

**** Chiuchow cuisine ****

Fujian cuisine Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article ...

****

Guizhou cuisine Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spic ...

**** Hainan cuisine **** Hakka cuisine ****

Henan cuisine Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan (河南, or Honan) is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, ...

**** Hubei cuisine ****

Hunan cuisine Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spi ...

****

Jiangsu cuisine Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...

*****

**** Jiangxi cuisine **** Northeastern Chinese cuisine ****

Shaanxi cuisine Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China. Description Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mu ...

****

Shandong cuisine Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong Province, a northern ...

**** Shanghai cuisine ****

Shanxi cuisine Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. It is famous for noodles, fried flatbread (''da bing'') and sour tastes. The cuisine is also famed for using its locally produced vinegar, just ...

****

Sichuan cuisine Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spici ...

(Sichuan) **** Tianjin cuisine ****

Tibetan cuisine Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide) ...

**** Xinjiang cuisine (Uyghur) **** Yunnan cuisine ****

Zhejiang cuisine Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives fr ...

Hong Kong cuisine Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese), as well as Japanese, Korean and Southeast ...

is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce.

Fish balls Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or ...

Wonton noodle Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, ...

, Egg waffle, and milk tea are some of the most notable dishes, snacks, and drinks. ** Macau cuisine *

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and oth ...

is known for its emphasis on seasonality of food ( 旬, ''shun''), quality of ingredients and presentation.

Japanese regional cuisine Japanese cuisine has a vast array of regional specialities known as ''kyōdo ryōri'' (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.Sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

and

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

are both part of the cuisine of the island nation. The

Michelin Guide The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of ...

has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined)."「ミシュランガイド東京・横浜・鎌倉2011」を発行　三つ星が14軒、二つ星が54軒、一つ星が198軒に"
, Michelin Japan, November 24, 2010. ** Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. ** Japanese wine ** Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...

n cuisine due to trade. The

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by

Kikkoman is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, , and sake, juice and other beverages, pharmaceuticals, and restaurant management services. Kikkoman has production pla ...

stated that Goya (

bitter melon ''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Af ...

) and Nabera ( luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to

Fujian Province Fujian (; alternately romanized as Fukien or Hokkien) is a province on the southeastern coast of China. Fujian is bordered by Zhejiang to the north, Jiangxi to the west, Guangdong to the south, and the Taiwan Strait to the east. Its ...

to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of

distillation Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the he ...

of awamori likely originated from

Siam Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...

(

Thailand Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is b ...

) and traveled to Okinawa during the 15th century. After the lord of the

Kagoshima , abbreviated to , is the capital city of Kagoshima Prefecture, Japan. Located at the southwestern tip of the island of Kyushu, Kagoshima is the largest city in the prefecture by some margin. It has been nicknamed the "Naples of the Eastern wor ...

Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study

, causing that influence to seep into Okinawan cuisine.Ishige, Naomichi.
Food Forum Okinawa
." ''

''. Retrieved on November 30, 2009. **

Nagoya cuisine is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features ...

Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods ...

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

originated from ancient prehistoric traditions in the

Korean peninsula Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic ...

, evolving through a complex interaction of environmental, political, and cultural trends. Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

'') that accompany steam-cooked short-grain rice.

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

is served often, sometimes at every meal. Commonly used ingredients include

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

, ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (

fermented bean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' As ...

, salt, garlic, ginger, pepper flakes, and ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgir ...

'' (fermented red chili paste). Korean regional cuisine (Korean: ''hyangto eumsik'', literally "native local foods"), is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or ''gogi gui'', refers to the Korean method of

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as

sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for ...

and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

. ** North Korean cuisine ** South Korean cuisine * Mongolian cuisine – local culinary traditions of

Mongolia Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million ...

and Mongolian styled dishes. The extreme

continental climate Continental climates often have a significant annual variation in temperature (warm summers and cold winters). They tend to occur in the middle latitudes (40 to 55 north), within large landmasses where prevailing winds blow overland bringing so ...

has affected the traditional diet, so the Mongolian cuisine primarily consists of

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items i ...

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

, and animal fats. Use of

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

s and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s are limited. *

Taiwanese cuisine Taiwanese cuisine (, Bopomofo:ㄊㄞˊㄨㄢˉㄌㄧㄠˋㄌㄧˇ, or , Bopomofo:ㄊㄞˊㄨㄢˉㄘㄞˋ) has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. Over hundred years of histor ...

– Majority

Han Taiwanese Han Taiwanese, Taiwanese Han (), Taiwanese Han Chinese, or Han Chinese are Taiwanese people of full or partial ethnic Han descent. According to the Executive Yuan of Taiwan, they comprise 95 to 97 percent of the Taiwanese population, which als ...

cuisine and the Aboriginal Taiwanese cuisine, however mixed with part of Japanese cuisine due to Imperial Japanese colonial legacies.CantoneseRestaurantSeafood.jpg, Due to

's location on the southern coast of China, fresh live seafood is a specialty in

. Chengdu Hotpot.jpg,

– A Chengdu-style, hot-pot stew. Khorkhog 7.JPG,

Khorkhog Khorkhog ( mn, Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mong ...

, a barbecue dish consumed in

Taiwanesesausages.JPG, Many flavors of Taiwanese sausages are sold by night market vendors.

South Asian cuisine

South Asian cuisine South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both east and west. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþa ...

includes the

s from the

Indian subcontinent The Indian subcontinent is a physiographical region in Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, In ...

and when included in the definition, also that of

Afghanistan Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is borde ...

. It has roots in South Asia, including practices taken from the

Hindu Hindus (; ) are people who religiously adhere to Hinduism. Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pages 35–37 Historically, the term has also been used as a geographical, cultural, and later religious identifier for ...

beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice,

chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...

made from wheat and barley, and beans. The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, ...

, a type of

from the former regions, is a common part of meals in many parts of South Asia. *

Afghan cuisine Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, su ...

– cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals like

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

and rice. Accompanying these staples are dairy products (

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

and

), various nuts, and native vegetables, as well as fresh and dried fruits. Lamb is the primary meat for many Afghans, although Turkic peoples also eat horse. Afghanistan is also well known for its

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years a ...

s. *

Bangladeshi cuisine Bangladeshi cuisine ( bn, বাংলাদেশের রান্না) is the national cuisine of Bangladesh. Bangladeshi cuisine has been shaped by the diverse history and river-line geography of Bangladesh. The country has a tropical m ...

is dominated by

Bengali cuisine Bengali cuisine ( bn, বাঙ্গালী রন্ধনপ্রণালী) is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and the Indian states of West Bengal, Tripura ...

and has been shaped by the diverse

and riverine

geography of Bangladesh Bangladesh is a densely populated, low-lying, mainly riverine country located in South Asia with a coastline of on the northern littoral of the Bay of Bengal. The delta plain of the Ganges (Padma), Brahmaputra (Jamuna), and Meghna Rivers an ...

. The country has a

tropical monsoon climate An area of tropical monsoon climate (occasionally known as a sub-equatorial, tropical wet climate or a tropical monsoon and trade-wind littoral climate) is a tropical climate sub-type that corresponds to the Köppen climate classification category ...

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

is the main

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...

of Bangladeshi people and it is served with a wide range of

curries A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradi ...

. Sublime Bangladeshi dishes exhibit strong

aromatic In chemistry, aromaticity is a chemical property of cyclic ( ring-shaped), ''typically'' planar (flat) molecular structures with pi bonds in resonance (those containing delocalized electrons) that gives increased stability compared to satur ...

flavours; and often include eggs,

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

, tomatoes and

aubergines Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

. A variety of

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

and

herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

, along with

mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...

and

, is used in Bangladeshi cooking. The main breads are

, porota,

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...

bakarkhani Bakarkhani or Baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals and is now popular as sweet bread. Bakorkhani is almost ...

and luchi. Dal is the second most important staple food which is served with rice/porota/luchi.

Fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

is a staple in Bangladeshi cuisine, especially

freshwater fish Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels o ...

, which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' (

hilsa The ilish (''Tenualosa ilisha'') ( bn, ইলিশ, translit=iliś; also known as the ilishi, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food ...

'')'', ' ( butterfish), ''rui'' ( rohu), ''pangash'' (

pangas catfish ''Pangasius pangasius'', the Pangas catfish, is a species of shark catfish native to fresh and brackish waters of Bangladesh, India, Myanmar, and Pakistan. It has also been introduced to Cambodia and Vietnam. This species grows to a standard lengt ...

), ' ( clown knifefish), ''magur'' (

walking catfish The walking catfish (''Clarias batrachus'') is a species of freshwater airbreathing catfish native to Southeast Asia. It is named for its ability to "walk" and wiggle across dry land, to find food or suitable environments. While it does not tru ...

), ''bhetki'' ( barramundi) and

tilapia Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most ...

. Meat consumption includes

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

, lamb,

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edibl ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...

, squab and

koel The true koels, ''Eudynamys'', are a genus of cuckoos from Asia, Australia and the Pacific. They are large sexually dimorphic cuckoos that eat fruits and insects and have loud distinctive calls. They are brood parasites, laying their eggs i ...

. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based ('' saag''), are widely served. Seafood such as

lobster Lobsters are a family (Nephropidae, synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, ...

s and

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are ref ...

s are also often prevalent. *

Bhutanese cuisine Bhutanese cuisine ( Dzongkha: འབྲུག་ཟས་; Wylie: ''brug-zas'') employs much red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly ma ...

employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. When offered food, one says ''meshu meshu'', covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer. * Hazaragi cuisine refers to the food and cuisine of the

Hazara people The Hazaras ( fa, , Həzārə; haz, , Āzərə) are an ethnic group and the principal component of the population of Afghanistan, native to, and primarily residing in the Hazaristan (Hazarajat) region in central Afghanistan and generally scat ...

in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian, South Asian and Persian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia, however, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people. It is largely centered on bread, meats and dairy products, and uses a large amount of oil in its cooking. *

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

is characterized by its sophisticated and subtle use of many Indian spices"Indian Cuisine."VisitSingapore.com
. Accessed July 2011. and

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

s, and

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

s grown across India. There is also the widespread practice of

vegetarianism Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianis ...

across its society. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse

. India's

religious beliefs A belief is an attitude that something is the case, or that some proposition is true. In epistemology, philosophers use the term "belief" to refer to attitudes about the world which can be either true or false. To believe something is to take ...

and

has played an influential role in the evolution of its cuisine. However, cuisine across India has also evolved with the Indian subcontinent's cross-cultural interactions with the neighboring

Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...

East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...

, and

, making it a unique blend of various cuisines across

. The colonial period introduced European cooking styles to India adding to its flexibility and diversity. Indian cuisine has also influenced cuisines across the world, especially those from

. In particular,

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in trad ...

has been widely adopted in cuisines around the world. ** Indian wine **

North Indian cuisine North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of Nor ...

s **** Awadhi cuisine **** Punjabi cuisine **** Cuisine of Uttar Pradesh ****

Rajasthani cuisine Rajasthani cuisine ( hi, राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingred ...

**** Mughlai cuisine **** Bhojpuri cuisine ****

Bihari cuisine Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji ...

**** Kashmiri cuisine ***

South Indian cuisine South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands ...

s ****

Kerala cuisine Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a ...

- Sadhya means "banquet" in

Malayalam Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry ( Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam wa ...

. It is a typical feast of the people of Kerala. ****

Tamil cuisine Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been sinc ...

**** Andhra cuisine **** Cuisine of Karnataka **** Telangana - Hyderabadi cuisine *** East Indian cuisines ****

is a style of food preparation originating in

Bengal Bengal ( ; bn, বাংলা/বঙ্গ, translit=Bānglā/Bôngô, ) is a geopolitical, cultural and historical region in South Asia, specifically in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal, predom ...

, a region in eastern

which is now divided between the Indian states of

West Bengal West Bengal (, Bengali: ''Poshchim Bongo'', , abbr. WB) is a state in the eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of . West Bengal is the fou ...

Tripura Tripura (, Bengali: ) is a state in Northeast India. The third-smallest state in the country, it covers ; and the seventh-least populous state with a population of 36.71 lakh ( 3.67 million). It is bordered by Assam and Mizoram to the ea ...

, and

Barak Valley The Barak Valley is located in the southern region of the Indian state of Assam. The region is named after the Barak river. The Barak valley consists of three administrative districts of Assam - namely Cachar, Karimganj, and Hailakandi. The ...

Assam Assam (; ) is a state in northeastern India, south of the eastern Himalayas along the Brahmaputra and Barak River valleys. Assam covers an area of . The state is bordered by Bhutan and Arunachal Pradesh to the north; Nagaland and Manipur ...

and the independent country of Bangladesh. Bengali food has inherited a large number of influences, both foreign and South Asian, arising from historical and strong trade links with many parts of the world. **** Cuisine of Jharkhand ****

Oriya cuisine Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is u ...

*** North East Indian cuisines ****

Sikkimese cuisine In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Indian cuisine is popular, as Sikkim is the only state of India with an ethnic Indian Gorkh ...

****

Assamese cuisine Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extr ...

****

Tripuri cuisine Tripuri cuisine is the type of food served in Tripura, in northeastern India. The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. See also * Tripuri cultu ...

****

Naga cuisine Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented। Overview The various Naga people have their own cuisines, but often exchange recipes. A t ...

*** West Indian cuisines ****

Maharashtrian cuisine Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to ...

***** Malvani cuisine *****East Indian Cuisine (

East Indians The East Indians, also called East Indian Catholics or Bombay East Indians, are an ethno-religious Indian Christian community native to the Seven Islands of Bombay and the neighbouring Mumbai Metropolitan Area of the Konkan Division. Hist ...

are an ethnic group from Bombay in the West of India) The East Indian cuisine is distinct to the community and includes delicacies such as the vajri curry or goat tripe curry, chicken tope, sorpotel, khudi curries and many more. ****

Goan cuisine Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in ...

****

Parsi cuisine Parsi cuisine refers to the traditional cuisine of the Parsis of India and Pakistan. Primary meals The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ''ras'' without, with curry usually be ...

**** Gujarati cuisine ****

*** Other Indian cuisines **** Indian Chinese cuisine ****

Jain (Satvika) Jain vegetarianism is practised by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and also ...

****

Sindhi cuisine Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...

**** Chettinad cuisine ****

Udupi cuisine Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in th ...

**** Indian fast food *

Maithil cuisine Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, ...

Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Nation of Maldives and of Minicoy, India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches. Coconuts T ...

Nepalese cuisine Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. '' Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal ...

** Newari cuisine *

Pakistani cuisine Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's va ...

** Balochi cuisine ** Kashmiri cuisine ** Pashtun cuisine ** Muhajir cuisine ** Punjabi cuisine ** Lahori cuisine ** Mughlai cuisine **

Sri Lankan cuisine Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the count ...

Afghan cuisine.jpg, Some of the popular Afghan dishes, from left to right: 1. Lamb grilled kebab ( seekh kabab); 2. Kabuli palaw and salad; 3.

Tandoori chicken Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a ''tandoor'', a cylindrical clay oven. The dish is now popular world-wide. The modern form of the dish was popularized by the Moti Mahal restaur ...

; and 4. Mantu (dumplings). Bangladeshi cuisine.png, Traditional Bangladeshi meal:

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

ilish The ilish (''Tenualosa ilisha'') ( bn, ইলিশ, translit=iliś; also known as the ilishi, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food ...

, Dhakai biryani and

pitha Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fri ...

; similar to

East India East India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the historical region of Magad ...

n cuisine. Vegetarian Andhra Meal.jpg, South Indian style vegetarian '' thali''. Vegetarian Curry.jpeg, North Indian style vegetarian ''thali''. Vindalho.jpg, Pork '' vindaloo'' is a popular curry dish from the

Indian state India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions. History Pre-indepen ...

of Goa and around the world.

Southeast Asian cuisine

Southeast Asia (orthographic projection)

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, fermented fish sauce and pastes, and

. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

s for soy sauce and including such ingredients as

galangal Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

and

. Cooking methods include

stir frying Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and t ...

, boiling and steaming. *

Bruneian cuisine Bruneian cuisine concerns the cuisine of Brunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan. As is common in the ...

is similar to, and heavily influenced by, the cuisine of neighboring

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federal constitutional monarchy consists of thirteen states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia and Borneo's East Mal ...

, Singapore, and Indonesia, with additional influences from China, India and Arab. *

Burmese cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...

has been influenced greatly by China, India and Thailand. However, Burmese cuisine has retained unique preparation techniques and distinct flavors, and there are many regional variations of "standard" dishes. The Burmese eat with their right hand, forming rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. The Burmese eat a great variety of vegetables and fruits, and a variety of meat. A very popular vegetable is the danyin thi, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat. *

Cambodian cuisine Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culi ...

encompasses the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the cuisine of the ethnic

Khmers The Khmer people ( km, ជនជាតិខ្មែរ, ) are a Southeast Asian ethnic group native to Cambodia. They comprise over 90% of Cambodia's population of 17 million.

. Over time, Khmer cuisine has absorbed elements from Indian, Chinese and more recently French cuisine, and due to historic interaction and shared influences, Cambodian cuisine has many similarities with neighboring Thai, Vietnamese, and Lao cuisines. *

Christmas Island cuisine The cuisine of Christmas Island can best be described as an eclectic combination of traditional Australian cuisine and Asian cuisine, particularly meals from Malaysia and Indonesia.Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries. *

Filipino cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...

has evolved over several centuries from its Austronesian origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. For more information refer to: Filipino cuisine; regional specialties. ** Kapampangan cuisine is the cuisine native to the

Kapampangan people The Kapampangan people ( pam, Taung Kapampangan), Pampangueños or Pampangos, are the sixth largest ethnolinguistic group in the Philippines, numbering about 2,784,526 in 2010. They live mainly in the provinces of Pampanga, Bataan and Tarlac ...

originating from the province of

Pampanga Pampanga, officially the Province of Pampanga ( pam, Lalawigan ning Pampanga; tl, Lalawigan ng Pampanga ), is a province in the Central Luzon region of the Philippines. Lying on the northern shore of Manila Bay, Pampanga is bordered by Tarlac ...

, in

Central Luzon Central Luzon ( pam, (Reyun ning) Kalibudtarang Luzon, pag, (Rehiyon na) Pegley na Luzon, tgl, (Rehiyon ng) Gitnang Luzon, ilo, (Rehion/Deppaar ti) Tengnga ti Luzon), designated as Region III, is an administrative region in the Philippines, ...

. One of the best examples of Kapampangan dish is '' sisig'', which is a popular dish across the Philippines. ** Bicol's cuisine is noted for its gastronomic appetite for the fiery or chili-hot dishes and coconut milk dishes. Perhaps the most well-known Bicolano dish is the very spicy

Bicol Express Bicol Express, known natively in Bikol as ''sinilihan'' (), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers (''siling hab ...

. The region is also the well-known home of '' natong'' also known as ''laing'' or '' pinangat'' (pork or fish stew in

taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ...

leaves). **Being surrounded by waters and rich land, Visayas is abundant in marine and land products as indicated in various ''Visayan cuisines''. Few examples of famous Visayan foods include

Cebu Cebu (; ceb, Sugbo), officially the Province of Cebu ( ceb, Lalawigan sa Sugbo; tl, Lalawigan ng Cebu; hil, Kapuroan sang Sugbo), is a province of the Philippines located in the Central Visayas region, and consists of a main island and 16 ...

Lechon A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in ...

variant,

Iloilo Iloilo (), officially the Province of Iloilo ( hil, Kapuoran sang Iloilo; krj, Kapuoran kang Iloilo; tl, Lalawigan ng Iloilo), is a province in the Philippines located in the Western Visayas region. Its capital is the City of Iloilo, the ...

La Paz batchoy Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it ...

Bacolod Bacolod, officially the City of Bacolod (; hil, Dakbanwa/Syudad sang Bacolod; fil, Lungsod ng Bacolod), is a 1st class highly urbanized city in the region of Western Visayas, Philippines. It is the capital of the province of Negros Occi ...

's inasal and

piaya ''Piaya'' is a small genus of relatively large and long-tailed cuckoos, which occur in Mexico, Central America and South America. The two species in taxonomic order are: The little cuckoo has been found to be closer to some species traditi ...

, and

Leyte Leyte ( ) is an island in the Visayas group of islands in the Philippines. It is eighth-largest and sixth-most populous island in the Philippines, with a total population of 2,626,970 as of 2020 census. Since the accessibility of land has be ...

roscas Rosca (ring or bagel) is a Spanish and Portuguese bread dish eaten in Spain, Mexico, South America, and other areas. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called ka'ake and referred to as a "Syrian ...

humba ''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay ...

, moron, and bukayo. **Mindanao cuisine's dishes are richly flavored with the spices common to

. Some parts of Mindanao are predominantly

Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...

, where pork is rarely consumed. Most notable dishes in Mindanao cuisine are: Satti, Sambal, Tiyula itum, and Zamboanga's

Alfajor An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The ar ...

, curacha, and rebosao. *

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...

is diverse, in part because Indonesia is composed of approximately 6,000 populated islands."Indonesian Cuisine."
. Accessed July 2011. Many regional cuisines exist, often based upon

cultural Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.T ...

and foreign influences."Indonesian food."Belindo.com
. Accessed July 2011. For example,

Sumatra Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2 (182,812 mi.2), not including adjacent i ...

n cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous. **

Acehnese cuisine Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have substantially change ...

is the cuisine of the Acehnese people of

Aceh Aceh ( ), officially the Aceh Province ( ace, Nanggroë Acèh; id, Provinsi Aceh) is the westernmost province of Indonesia. It is located on the northernmost of Sumatra island, with Banda Aceh being its capital and largest city. Granted a ...

in most western

. ** Balinese cuisine is the cuisine and culinary traditions of

Balinese people The Balinese people ( id, suku Bali; ban, ᬳᬦᬓ᭄‌ᬩᬮᬶ, anak Bali) are an Austronesian ethnic group native to the Indonesian island of Bali. The Balinese population of 4.2 million (1.7% of Indonesia's population) live mostly on the ...

from the volcanic island of

Bali Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and ...

. ** Banjar cuisine: is the cooking tradition and cuisine of

Banjar people The Banjar or Banjarese ( bjn, Urang Banjar; ) are an indigenous ethnic group native to the Banjar regions (notably Banjarmasin, Banjarbaru, Banjar Regency, etc.) in the southeastern Kalimantan hemisphere of Indonesia. Nowadays, Banjarese ...

South Kalimantan South Kalimantan ( id, Kalimantan Selatan) is a province of Indonesia. It is the smallest province in Kalimantan, the Indonesian territory of Borneo. The provincial capital was Banjarmasin until 15 February 2022 when it was legally moved to B ...

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...

. ** Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in

North Sumatra North Sumatra ( id, Sumatra Utara) is a province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after West Java, East Java and ...

region. **

Indo cuisine Indo may refer to: * Indo-, a prefix indicating India or the Indian Subcontinent * Indonesia, a country in Asia ** INDO LINES, callsign of Indonesian Airlines ** Indo people, people of mixed European and Indonesian ancestry ** Indo cuisine, fu ...

is a fusion cooking and cuisine tradition, mainly existing in

(nationwide) and the

Netherlands ) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherl ...

, as well as

Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to ...

South Africa South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring coun ...

and

Suriname Suriname (; srn, Sranankondre or ), officially the Republic of Suriname ( nl, Republiek Suriname , srn, Ripolik fu Sranan), is a country on the northeastern Atlantic coast of South America. It is bordered by the Atlantic Ocean to the nor ...

. ** Indonesian Arab cuisine is characterized by the mixture of

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...

with local Indonesian style. Indonesian Arabs brought their legacy of Arab cuisine originally from

Hadhramaut Hadhramaut ( ar, حَضْرَمَوْتُ \ حَضْرَمُوتُ, Ḥaḍramawt / Ḥaḍramūt; Hadramautic: 𐩢𐩳𐩧𐩣𐩩, ''Ḥḍrmt'') is a region in South Arabia, comprising eastern Yemen, parts of western Oman and southern Saud ...

Hejaz The Hejaz (, also ; ar, ٱلْحِجَاز, al-Ḥijāz, lit=the Barrier, ) is a region in the west of Saudi Arabia. It includes the cities of Mecca, Medina, Jeddah, Tabuk, Yanbu, Taif, and Baljurashi. It is also known as the "Western Prov ...

and

Egypt Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a List of transcontinental countries, transcontinental country spanning the North Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via a land bridg ...

. ** Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian style.

Chinese Indonesian Chinese Indonesians ( id, Orang Tionghoa Indonesia) and colloquially Chindo or just Tionghoa are Indonesians whose ancestors arrived from China at some stage in the last eight centuries. Chinese people and their Indonesian descendants have ...

s bring their Chinese cuisine legacy. ** Indonesian Indian cuisine is characterized by the mixture of

with local Indonesian style.

Indian Indonesian Indian Indonesians ( id, Orang India Indonesia; ta, இந்திய இந்தோனேசியர்) are Indonesians whose ancestors whose ancestors originally came from the Indian subcontinent. Therefore, this term can be regarded a ...

s bring their Indian cuisine legacy. ** Javanese cuisine is the cuisine of

Javanese people The Javanese ( id, Orang Jawa; jv, ꦮꦺꦴꦁꦗꦮ, ''Wong Jawa'' ; , ''Tiyang Jawi'' ) are an ethnic group native to the central and eastern part of the Indonesian island of Java. With approximately 100 million people, Javanese people a ...

. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of

Java Java (; id, Jawa, ; jv, ꦗꦮ; su, ) is one of the Greater Sunda Islands in Indonesia. It is bordered by the Indian Ocean to the south and the Java Sea to the north. With a population of 151.6 million people, Java is the world's mo ...

Island, Indonesia; which also includes Sundanese in West Java, Betawi in

Jakarta Jakarta (; , bew, Jakarte), officially the Special Capital Region of Jakarta ( id, Daerah Khusus Ibukota Jakarta) is the capital city, capital and list of Indonesian cities by population, largest city of Indonesia. Lying on the northwest coa ...

and Madurese on

Madura Island Madura Island is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately (administratively 5,379.33 km2 including various smaller islands to the east, southeast and north that are administrat ...

off East Java. ***

Betawi cuisine Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, an ...

is rich, diverse and eclectic cuisine of

Betawi people Betawi may refer to: * Betawi people *Betawi language *Betawi cuisine *Betawi mask dance See also * Batavia (disambiguation) * Batavi (disambiguation) Batavi may refer to: *Batavi (Germanic tribe) **Revolt of the Batavi * Batavi (military unit) * ...

due to the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago. *** Madurese cuisine is the cuisine tradition of

Madurese people id, Orang Madura , image = , image_caption = A portrait of Madurese village head. , population = 7,179,356 , popplace = : , region1 = East Java , pop1 = 6,520,403 , region2 = West Kalimantan , pop2 ...

Madura island Madura Island is an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately (administratively 5,379.33 km2 including various smaller islands to the east, southeast and north that are administrat ...

on the northeastern coast of

. *** Sundanese cuisine is the cuisine of

Sundanese people The Sunda or Sundanese ( id, Orang Sunda; su, ᮅᮛᮀ ᮞᮥᮔ᮪ᮓ, Urang Sunda) are an indigenous ethnic group native to the western region of Java island in Indonesia, primarily West Java. They number approximately 42 million and form ...

West Java West Java ( id, Jawa Barat, su, ᮏᮝ ᮊᮥᮜᮧᮔ᮪, romanized ''Jawa Kulon'') is a province of Indonesia on the western part of the island of Java, with its provincial capital in Bandung. West Java is bordered by the province of Banten ...

, Indonesia. In Sundanese restaurants, it is common to eat with one's hands. They usually serve ''kobokan'', a bowl of tap water with a slice of lime for handwashing. **

Makassar cuisine Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia. Dishes * Coto makassar, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and ...

is the cuisine of the

Buginese people The Bugis people (pronounced ), also known as Buginese, are an ethnicity—the most numerous of the three major linguistic and ethnic groups of South Sulawesi (the others being Makassar and Toraja), in the south-western province of Sulaw ...

and

Makassar people The Makassar or Makassarese people are an ethnic group that inhabits the southern part of the South Peninsula, Sulawesi (formerly Celebes) in Indonesia. They live around Makassar, the capital city of the province of South Sulawesi, as well as t ...

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sul ...

. ** Malay cuisine is the cuisine of

Malay people Malays ( ms, Orang Melayu, Jawi: أورڠ ملايو) are an Austronesian ethnic group native to eastern Sumatra, the Malay Peninsula and coastal Borneo, as well as the smaller islands that lie between these locations — areas that are c ...

with many regional and foreign influences. ** Manado cuisine is the cooking tradition of the

Minahasan people The Minahasans (alternative spelling: Minahassa) are an ethnic group native to the North Sulawesi province of Indonesia, formerly known as North Celebes. The Minahasa people sometimes refer to themselves as Manado people. Although the Minahasan p ...

of North Sulawesi. This cuisine has influences by Eurasian cuisine, especially

Dutch cuisine Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, ...

. ** Padang food, also known as Minangkabau cuisine, is the cuisine of the

Minangkabau people Minangkabau people ( min, Urang Minang; Indonesian language, Indonesian or Malay language, Malay: ''Orang Minangkabau'' or ''Minangkabo''; Jawi alphabet, Jawi: منڠكبو), also known as Minang, are an Austronesian people, Austronesian eth ...

West Sumatra West Sumatra ( id, Sumatra Barat) is a province of Indonesia. It is located on the west coast of the island of Sumatra and includes the Mentawai Islands off that coast. The province has an area of , with a population of 5,534,472 at the 2020 cen ...

, Indonesia. It is among the most popular food in

Maritime Southeast Asia Maritime Southeast Asia comprises the countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor. Maritime Southeast Asia is sometimes also referred to as Island Southeast Asia, Insular Southeast Asia or Oceanic Sout ...

. It is known across Indonesia as ''masakan Padang''. ** Palembang cuisine is the cuisine of the Palembang people in

South Sumatra South Sumatra ( id, Sumatra Selatan) is a province of Indonesia. It is located on the southeast of the island of Sumatra, The province spans and had a population of 8,467,432 at the 2020 Census. The capital of the province is Palembang. The prov ...

. ** Peranakan cuisine combines Chinese, Malay, Javanese and other influences into a unique blend. *

Laotian cuisine Lao cuisine or Laotian cuisine ( lo, ອາຫານລາວ) is the national cuisine of Laos. The staple food of the Lao is sticky rice ( lo, ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita in ...

is the

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist s ...

, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand (

Isan Northeast Thailand or Isan ( Isan/ th, อีสาน, ; lo, ອີສານ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pali ''īsānna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 prov ...

) and some Lao culinary influences have also reached Cambodia and Northern Thailand (

Lanna The Lan Na Kingdom ( nod, , , "Kingdom of a Million Rice Fields"; th, อาณาจักรล้านนา, , ), also known as Lannathai, and most commonly called Lanna or Lanna Kingdom, was an Indianized state centered in present-day ...

). ** Hmong cuisine is the cuisine of the

Hmong people The Hmong people (RPA: ''Hmoob'', Nyiakeng Puachue: , Pahawh Hmong: , ) are a sub-ethnic group of the Miao people who originated from Central China. The modern Hmongs presently reside mainly in Southwest China ( Guizhou, Yunnan, Sichuan, Cho ...

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's List of countries and dependencies by population, most populous country, with a Population of China, population exceeding 1.4 billion, slig ...

and the Hmong American community in the United States. *

Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...

reflects the multicultural aspects of

. Malaysia is an amalgamation of three major races, Malay, Chinese and Indian, as well as a myriad of ethnic groups from Sabah and Sarawak. The potpourri is enriched further with the influence of the Thai from the north, Indonesian from the south, Filipino from the east, and British, Dutch and Portuguese through hundred years of colonization. ** Malay cuisine is the cuisine of

with many regional and foreign influences. For examples, cuisine of

Johor Johor (; ), also spelled as Johore, is a state of Malaysia in the south of the Malay Peninsula. Johor has land borders with the Malaysian states of Pahang to the north and Malacca and Negeri Sembilan to the northwest. Johor shares mariti ...

often has Middle Eastern and Javanese influences while cuisine of

Kelantan Kelantan (; Jawi: ; Kelantanese Malay: ''Klate'') is a state in Malaysia. The capital is Kota Bharu and royal seat is Kubang Kerian. The honorific name of the state is ''Darul Naim'' (Jawi: ; "The Blissful Abode"). Kelantan is located in t ...

often has Thai influences. **

Malaysian Chinese cuisine Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration pat ...

is characterized by the mixture of Chinese with local ingredients. **

Malaysian Indian cuisine Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast ...

is characterized by the mixture of

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

with local ingredients. **

Sarawakian cuisine Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state ...

is the cuisine of Sarawak, Malaysia ** Sabahan cuisine is the cuisine of Sabah, Malaysia with influences from

and

** Peranakan cuisine combines Chinese, Malay and other influences into a unique blend. Peranakan in

Penang Penang ( ms, Pulau Pinang, is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait. It has two parts: Penang Island, where the capital city, George Town, is located, and Seberang Perai on the M ...

often has Thai influences while

Melaka Malacca ( ms, Melaka) is a state in Malaysia located in the southern region of the Malay Peninsula, next to the Strait of Malacca. Its capital is Malacca City, dubbed the Historic City, which has been listed as a UNESCO World Heritage Site si ...

and

Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, bor ...

often has Indonesian influences. ** Eurasian cuisine combines Kristang,

Dutch Dutch commonly refers to: * Something of, from, or related to the Netherlands * Dutch people () * Dutch language () Dutch may also refer to: Places * Dutch, West Virginia, a community in the United States * Pennsylvania Dutch Country People E ...

, British, Malay and other influences into a unique blend, predominantly found in

* Singaporean cuisine is similar to, and heavily influenced by the cuisine of neighboring

, as a product of centuries of cultural interaction owing to Singapore's strategic location."Singapore Food."

Singaporefoodhistory.com
. Accessed July 2011. The predominant cuisine in Singapore is Chinese, along with Malay,

and

English English usually refers to: * English language * English people English may also refer to: Peoples, culture, and language * ''English'', an adjective for something of, from, or related to England ** English national ...

traditions since the founding of Singapore by the British in the early 19th century. *

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai ...

can be described as four regional cuisines corresponding to the four main regions of the country:

Northern Northern may refer to the following: Geography * North, a point in direction * Northern Europe, the northern part or region of Europe * Northern Highland, a region of Wisconsin, United States * Northern Province, Sri Lanka * Northern Range, a r ...

, Northeastern (or

Central Central is an adjective usually referring to being in the center of some place or (mathematical) object. Central may also refer to: Directions and generalised locations * Central Africa, a region in the centre of Africa continent, also known a ...

, and

Southern Southern may refer to: Businesses * China Southern Airlines, airline based in Guangzhou, China * Southern Airways, defunct US airline * Southern Air, air cargo transportation company based in Norwalk, Connecticut, US * Southern Airways Express, M ...

."Modern Thai"
(food)
Sabaiaz.com
. Accessed July 2011. A fifth cuisine is Thai royal cuisine, based on the palace cuisine of the

Ayutthaya kingdom The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is consi ...

(1351–1767 CE), which was influential upon the cuisine of the Central Thai plains. Each cuisine has similarities to foods and cuisines in neighboring countries and regions, including the

Cuisine of Burma Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...

, Yunnan cuisine, Lao cuisine,

and

. *

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

is a style of cooking derived from Vietnam with Chinese and French influence.

Fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Lao ...

, soy sauce, rice, fresh

s, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

, Vietnamese mint,

long coriander ''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It i ...

and Thai basil leaves. **

Vietnamese wine Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of ''Vitis vinifera'' tha ...

Somlorkoko.jpg,

Cambodia Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand ...

n '' Samlar kako'' Nasi Campur.jpg, Personal serving of Nasi

, in

, rice surrounded by numbers of side dishes including sate lilit. Red roast duck curry.jpg, Thai ''Kaeng phet pet yang'': roast

in red curry. Chicken adobo.jpg,

Philippine adobo Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay ...

is a popular Filipino dish and cooking process in

. NasiLemak.JPG, Malaysian

nasi lemak ''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbou ...

, is served with anchovies, peanuts, boiled egg, lamb curry, cucumber, and sambal. Thai market food 01.jpg, Food stall in

Chiang Mai Chiang Mai (, from th, เชียงใหม่ , nod, , เจียงใหม่ ), sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the second largest city in ...

selling ready-cooked food. Bò 7 món.jpg, Bò 7 món (literally "seven courses of

" in Vietnamese) is a set selection of beef dishes in

West Asian cuisine

West Asian cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives an ...

, is the cuisine of the various countries and peoples of

West Asia Western Asia, West Asia, or Southwest Asia, is the westernmost subregion of the larger geographical region of Asia, as defined by some academics, UN bodies and other institutions. It is almost entirely a part of the Middle East, and includes ...

. Despite their similarities, there are considerable differences in

and

, so the term is not definitive. The cuisine of the region is diverse while having a degree of homogeneity."The Middle East: Background."

Globalgourmet.com
. Accessed January 2007. Many West Asian dishes are made with a paste called

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant an ...

. Tahini is a

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...

paste made with hulled seeds, unlike its East Asian counterpart. It is used to make such popular

meze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course ...

, or appetizers, as

baba ghanoush Baba ghanoush (, ;"baba ghanouj"
(US) and

and

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

along with pungent dipping sauces served with

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served ...

, keftes or

kofta Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...

and vegetables. Hummus is made from

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

s, which are staples of the diet. Some commonly used ingredients include

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...

s and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

, lamb,

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, sesame seeds, dates, sumac,

s, mentha, mint and parsley. Some popular dishes include kibbeh and shawarma. **Arab cuisine of the Persian Gulf - Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Levantine, Indian, Chinese, and Persian cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the Caravan (travellers), caravans. ** Assyrian cuisine ** Bahraini cuisine refers to the cuisine of Bahrain, The Kingdom of Bahrain, a small island state near the western shores of the Persian Gulf. Bahrain produces only a small amount of its food requirements due to limited land space, and imports much of its food.Cuisine in Bahrain

Allo' Expat Bahrain
(Website). Accessed April 2011. Its primary crops are dates, bananas, citrus, citrus fruits, pomegranates, mangoes, cucumbers and tomatoes. ** Cypriot cuisine ** Egyptian cuisine ** Emirati cuisine ** Iranian cuisine - Persian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region. *** Abgoosht is an Iranian stew usually made with lamb and vegetables *** Caspian cuisine ** Iraqi cuisine or ''Mesopotamian cuisine'', has a long history going back some 10,000 years - to the Sumerians, Babylonians and Assyrians. Clay tablet, Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world. *** Kurdish cuisine consists of a wide variety of foods prepared by the Kurdish people that have got many traditions from their homeland, Kurdistan. ** Kuwaiti cuisine - the national dish of Kuwait known as machboos ( ar, مكبوس) consists mainly of mutton or

placed over or mixed in a large mass of well-cooked and prepared rice. ** Mizrahi Jewish cuisine is based largely on fresh ingredients, as marketing was done in the local ''souq''. ** Omani cuisine is generally very simple, with the aid of many spices and marinades to complete a dish, which usually consists of chicken, fish, and mutton. Unlike many other Asian nations, Omani cuisine is not spicy, and varies between regions. ** Qatari cuisine ** Saudi Arabian cuisine - Food staples include lamb, Chicken (food), grilled chicken,

(deep-fried

balls), shawarma (spit-cooked sliced lamb), Murtabak, mutabbaq and Ful medames."Food in Saudi Arabia"
. Food in Every Country (website). Accessed May 2010. Arabic unleavened bread, or Khubz, khobz (خبز), is eaten with almost all meals, and is often used as an edible utensil to scoop foods. *** Kabsa is considered by many as Saudi Arabia's national dish. ** Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian cuisine, Central Asian, West Asian cuisine, West Asian and Balkan cuisine, Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe. *** Turkish wine ** Yemeni cuisine - The most common Yemeni dishes include: Aseed, Bint Al-Sahn, Fahsa, Fatoot, Fatteh, Fattah, Ful medames, Hareesh, Jachnun, Kabsa, Karees, Komroh, Mandi (food), Mandi, Mateet, Murtabak, Mutabbaq, Saltah, Samak Mofa, Shafut, Shakshouka, Tharid, Thareed, and Zoam. *** Mandi (food), Mandi is a traditional Yemeni dish usually made from meat (lamb or chicken), basmati rice, and a mixture of spices. ** Levantine cuisine – traditional

of Ottoman Syria, now usually called the Levant, known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of Syria, State of Palestine, Palestine, Lebanon, Jordan, Israel, Al-Jazira, Mesopotamia, Northern Iraq, northwest Iraq (Ninawa Governorate, the province of Mosul), and parts of southern Turkey near Adana, Gaziantep, Antakya and Mardin. *** Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. *** Israeli cuisine comprises a mixture of Jewish cuisine, dishes—from those brought back to Israel by Jews from the Jewish diaspora, Diaspora, those from Jews who remained in the region, and those adopted from surrounding Arab inhabitants. Since before the establishment of the modern Israel, State of Israel in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.Gold, Rozann
''A Region's Tastes Commingle in Israel''
(July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 **** Israeli wine **** Ptitim – Israeli toasted pasta shaped like rice or little balls. *** Jordanian cuisine *** Lebanese cuisine includes an abundance of starches,

s, vegetables, fresh fish and

; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. **** Lebanese wine *** Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. *** Syrian Jewish cuisine * List of dishes from the Caucasus, South Caucasus cuisine is the cuisine of the various countries and peoples of the South Caucasus, also known as Transcaucasia. ** Armenian cuisine ** Azerbaijani cuisine ** Georgian cuisine *** Ossetian cuisine Kabsa.jpg, Kabsa is a traditional Yemeni dish. Hummuswithpinenuts.jpg, Hummus with pine nuts at the Maxim restaurant in Haifa, Israel. Syrian apricot paste 01.jpg, Syrians are renowned for producing dried apricot paste Khoresht-e fesenjan.jpg, Chicken Fesenjān with Persian rice, an Iranian dish Fatayer.jpg, Fatayer is a meat pie or pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is eaten in Turkey, Syria, Lebanon, Jordan and other countries in West Asia. Fahsa.jpg, Fahsa is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara. Falafel.JPG, Falafel balls Döner in Istanbul (01.10.2008).jpg, Doner kebab, Istanbul, Turkey Adjaruli Khachapuri.jpg, Adjara, Adjarian Khachapuri from Georgia Ղափամա.JPG, Armenian Ghapama made with butternut squash, instead of pumpkin Azerbaijan Light snack.jpg, Light snacks of Azerbaijani cuisine

References

External links

* {{DEFAULTSORT:Asian Cuisines, List Of Asian cuisine, * Asia-related lists, Cuisine Cuisine by continent Food- and drink-related lists