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 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 and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. Fish as food, Fish is a staple in Bangladeshi cuisine, especially freshwater fish, which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' (ilish, hilsa'')'', ' (Pacific rudderfish, butterfish), ''rui'' (rohu), ''pangash'' (pangas catfish), ' (clown knifefish), ''magur'' (walking catfish), ''bhetki'' (barramundi) and tilapia. Meat consumption includes beef, Lamb and mutton, lamb, venison, Chicken (food), chicken, Duck (food), duck, Squab (food), squab and koel. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based (''saag''), are widely served. Seafood such as Lobster#As food, lobsters and shrimp#As food, shrimps are also often prevalent. * Bhutanese cuisine 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 Hazaras, Hazara people 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 is characterized by its sophisticated and subtle use of many List of Indian spices, Indian spices"Indian Cuisine."VisitSingapore.com
. Accessed July 2011. and

s, herbs, and fruits grown across India. There is also the widespread practice of vegetarianism 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 Demographics of India, varied demographics of the ethnically diverse

. India's Indian religions, religious beliefs and Indian culture, culture 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 Eastern cuisine, Middle East,

, East Asia, and

, making it a unique blend of various cuisines across

. The Colonial India, 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 has been widely adopted in cuisines around the world. **Indian wine ** North Indian cuisines ****Awadhi cuisine **** Punjabi cuisine **** Cuisine of Uttar Pradesh **** Rajasthani cuisine **** Mughlai cuisine **** Bhojpuri cuisine **** Bihari cuisine **** Kashmiri cuisine *** South Indian cuisines **** Kerala cuisine - Sadhya means "banquet" in Malayalam. It is a typical feast of the people of Kerala. **** Tamil cuisine **** Andhra cuisine **** Cuisine of Karnataka **** Hyderabadi cuisine, Telangana - Hyderabadi cuisine *** East India#Cuisine, East Indian cuisines ****

is a style of food preparation originating in Bengal, a region in eastern

which is now divided between the Indian states of West Bengal, Tripura, and Barak Valley of Assam 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. **** Traditional Cuisines of Jharkhand, Cuisine of Jharkhand **** Oriya cuisine *** North East Indian cuisines **** Sikkimese cuisine **** Assamese cuisine **** Tripuri cuisine **** Naga cuisine *** West Indian cuisines ****Maharashtrian cuisine *****Malvani cuisine *****East Indian Cuisine (East Indians 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 ****Parsi cuisine ****Gujarati cuisine ****Rajasthani cuisine *** Other Indian cuisines **** Indian Chinese cuisine **** Jain (Satvika) ****Sindhi cuisine **** Chettinad cuisine **** Udupi cuisine **** Indian fast food * Maithil cuisine * Maldivian cuisine * Nepalese cuisine ** Newari cuisine * Pakistani cuisine ** Balochi cuisine ** Kashmiri cuisine ** Pashtun cuisine ** Muhajir cuisine ** Punjabi cuisine ** Lahori cuisine ** Mughlai cuisine ** Sindhi cuisine * Sri Lankan cuisine Afghan cuisine.jpg, Some of the popular Afghan dishes, from left to right: 1. Lamb grilled kebab (List of kebabs, seekh kabab); 2. Kabuli palaw and salad; 3. Tandoori chicken; and 4. Manti (dumpling), Mantu (dumplings). Bangladeshi cuisine.png, Traditional Bangladeshi meal: mustard seed ilish curry, Dhakai biryani and pitha; similar to East Indian cuisine. Vegetarian Andhra Meal.jpg, South Indian cuisine, South Indian style vegetarian ''thali''. Vegetarian Curry.jpeg, North Indian cuisine, North Indian style vegetarian ''thali''. Vindalho.jpg, Pork ''vindaloo'' is a popular curry dish from the Indian state 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, List of fish sauces, fermented fish sauce and fish paste, pastes, and

. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and Cymbopogon, lemongrass. Cooking methods include stir frying, boiling and steaming. * Bruneian cuisine is similar to, and heavily influenced by, the cuisine of neighboring Malaysia, Singapore, and Indonesia, with additional influences from China, India and Arab. * Burmese cuisine 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 jengkol, danyin thi, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat. * Cambodian cuisine encompasses the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine refers specifically to the cuisine of the ethnic Khmer people, Khmers. 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 has influences from both Australian cuisine and other Asian cuisines, particularly Malaysian and Indonesian. * Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries. * Filipino cuisine has evolved over several centuries from its Austronesian peoples, 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, Filipino cuisine; regional specialties. ** Kapampangan cuisine is the cuisine native to the Kapampangan people originating from the province of Pampanga, in Central Luzon. One of the best examples of Kapampangan dish is ''sisig'', which is a popular dish across the Philippines. **Bicol Region, 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. The region is also the well-known home of ''Natong (food), natong'' also known as ''laing'' or ''Laing (food), pinangat'' (pork or fish stew in taro 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 City, Cebu's Lechon variant, Iloilo City, Iloilo's Batchoy, La Paz batchoy, Bacolod's inasal and Piaya (food), piaya, and Leyte (province), Leyte's Roscas (Filipino cuisine), roscas, humba, Moron (food), moron, and bukayo. **Mindanao cuisine's dishes are richly flavored with the spices common to

. Some parts of Mindanao are predominantly Muslims, Muslim, where pork is rarely consumed. Most notable dishes in Mindanao cuisine are: Satti (food), Satti, Sambal, Tiyula itum, and Zamboanga City, Zamboanga's Alfajor, curacha, and rebosao. * Indonesian cuisine 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 Culture of Indonesia, cultural and foreign influences."Indonesian food."Belindo.com
. Accessed July 2011. For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous. ** Acehnese cuisine is the cuisine of the Acehnese people of Aceh in most western Sumatra. ** Balinese cuisine is the cuisine and culinary traditions of Balinese people from the volcanic island of Bali. ** Banjar cuisine: is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. ** Batak cuisine is the cuisine and cooking traditions of Batak (Indonesia), Batak ethnic groups, predominantly found in North Sumatra region. ** Indo cuisine is a Fusion cuisine, fusion cooking and cuisine tradition, mainly existing in Indonesia (nationwide) and the Netherlands, as well as Belgium, South Africa and Suriname. ** Indonesian Arab cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian cuisine, Indonesian style. Arab Indonesians, Indonesian Arabs brought their legacy of Arab cuisine originally from Hadhramaut, Hejaz and Egypt. ** Indonesian Chinese cuisine is characterized by the mixture of Chinese cuisine, Chinese with local Indonesian cuisine, Indonesian style. Chinese Indonesians bring their Chinese cuisine legacy. ** Indonesian Indian cuisine is characterized by the mixture of Indian cuisine with local Indonesian cuisine, Indonesian style. Indian Indonesians bring their Indian cuisine legacy. ** Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also includes Sundanese in West Java, Betawi people, Betawi in Jakarta and Madurese people, Madurese on Madura Island off East Java. *** Betawi cuisine is rich, diverse and eclectic cuisine of Betawi people in Jakarta 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 in Madura island on the northeastern coast of Java. *** Sundanese cuisine is the cuisine of Sundanese people of West Java, 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 is the cuisine of the Buginese people and Makassar people in South Sulawesi. ** Malay cuisine is the cuisine of Malay people with many regional and foreign influences. ** Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi. This cuisine has influences by Eurasian cuisine, especially Dutch cuisine. ** Padang food, also known as Minangkabau cuisine, is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as ''masakan Padang''. ** Palembang cuisine is the cuisine of the Palembang people in South Sumatra. ** Peranakan cuisine combines Chinese Indonesians, Chinese, Malay people, Malay, Javanese people, Javanese and other influences into a unique blend. * Lao cuisine, Laotian cuisine is the

of Laos, 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) and some Lao culinary influences have also reached Cambodia and Northern Thailand (Lanna). **Hmong cuisine is the cuisine of the Hmong people of China,

and the Hmong Americans, Hmong American community in the United States. * Malaysian cuisine reflects the multicultural aspects of Malaysia. 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 Malay people with many regional and foreign influences. For examples, cuisine of Johor often has Middle Eastern and Javanese influences while cuisine of Kelantan often has Thai influences. ** Malaysian Chinese cuisine is characterized by the mixture of Chinese cuisine, Chinese with local ingredients. ** Malaysian Indian cuisine is characterized by the mixture of Indian cuisine, Indian with local ingredients. ** Sarawakian cuisine is the cuisine of Sarawak, Malaysia ** Sabahan cuisine is the cuisine of Sabah, Malaysia with influences from Filipino cuisine and Indonesian cuisine ** Peranakan cuisine combines Chinese, Malay people, Malay and other influences into a unique blend. Peranakan in Penang often has Thai influences while Melaka and Singapore often has Indonesian influences. ** Eurasian cuisine combines Kristang people, Kristang, Netherlands, Dutch, British people, British, Malay people, Malay and other influences into a unique blend, predominantly found in Melaka * Singaporean cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, 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 cuisine, Chinese, along with Malay cuisine, Malay, Indian cuisine, Indian and English cuisine, English traditions since the founding of Singapore by the British in the early 19th century. * Thai cuisine can be described as four regional cuisines corresponding to the four main regions of the country: Northern Thailand, Northern, Northeastern (or Isan), Central Thailand, Central, and Southern Thailand, Southern."Modern Thai"
(food)
Sabaiaz.com
. Accessed July 2011. A fifth cuisine is Thai royal cuisine, based on the palace cuisine of the Ayutthaya kingdom (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 Burmese cuisine, Cuisine of Burma, Yunnan cuisine, Lao cuisine, Cambodian cuisine and Malaysian cuisine. * Vietnamese cuisine is a style of cooking derived from Vietnam with Chinese and French influence. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including Cymbopogon, lemongrass, Mentha, mint, Vietnamese mint, Eryngium foetidum, long coriander and Thai basil leaves. ** Vietnamese wine Somlorkoko.jpg, Cambodian ''Samlar kako'' Nasi Campur.jpg, Personal serving of Nasi Campur, Nasi Balinese cuisine, Bali, in Indonesian cuisine, Indonesia, rice surrounded by numbers of side dishes including Satay#Sate Lilit, sate lilit. Red roast duck curry.jpg, Thailand, Thai ''Kaeng phet pet yang'': roast Duck (food), duck in red curry. Chicken adobo.jpg, Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine. NasiLemak.JPG, Malaysian cuisine, Malaysian nasi lemak, is served with anchovies, peanuts, boiled egg, lamb curry, cucumber, and sambal. Thai market food 01.jpg, Food stall in Chiang Mai,

selling ready-cooked food. Bò 7 món.jpg, Bò 7 món (literally "seven courses of beef" in Vietnamese language, Vietnamese) is a set selection of beef dishes in Vietnamese cuisine.

West Asian cuisine

* West Asian cuisine, is the cuisine of the various countries and peoples of West Asia. 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 is a sesame paste made with hulled seeds, unlike its East Asian counterpart. It is used to make such popular meze, or appetizers, as baba ghanoush and hummus along with pungent dipping sauces served with falafel, Keftes (Sephardic), keftes or kofta and vegetables. Hummus is made from chickpeas, which are staples of the diet. Some commonly used ingredients include olives and olive oil, lamb, pitas, honey, sesame seeds, Phoenix dactylifera, dates, sumac, chickpeas, 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 Phoenix dactylifera, 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 Chicken (food), chicken 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, falafel (deep-fried chickpea 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, fruits, 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