This is alist of Asian cuisines, by region. A cuisine is a characteristic style ofcooking practices and traditions,[1] usually associated with a specificculture or region. Asia, being the largest, most populous and culturally diversecontinent, has a great diversity of cuisines associated with its different regions.
Kazakh cuisine – cuisine ofKazakhstan. Traditional Kazakh cuisine revolves aroundmutton andhorse meat, as well as variousmilk 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.[2]
Kyrgyz cuisine – originating inKyrgyzstan, 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 – traditional cuisine ofTajikistan, has much in common with Afghan, Russian, and Uzbek cuisines.Plov, also calledosh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton,carrots and rice fried in a large cast-iron cauldron similar to aDutch oven.Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts,halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
Turkmen cuisine – cuisine ofTurkmenistan. It is similar to that of the rest ofCentral Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for itsmelons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served withnaan, Central Asianflat bread, known locally as "çörek".
Uzbek cuisine – cuisine influenced by localagriculture, 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".[3] 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 ispalov (osh) made with rice, pieces of meat, grated carrots and onions.
Hot pot featuring a simmering soup stock involving a variety of Chinese foodstuffs and ingredients that are served beside the pot for the diners to put in.
Chinese cuisine – TraditionalChinese cuisines includeAnhui,Cantonese,Fujian,Hunan,Jiangsu,Shandong,Sichuan, andZhejiang,[4] 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.[5] These styles are distinctive from one another due to factors such as available resources,climate,geography,history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods offood preservation such asdrying,salting,pickling andfermentation.[6]
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 — fromAsia to theAmericas, Australia,Western Europe andSouthern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted inEastern Europe andSouth Asia.American Chinese cuisine andCanadian Chinese food are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique.
Eight Great Traditions – Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regionalcuisines, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì)
Anhui is derived from the native cooking styles of theHuangshan Mountains 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.
Cantonese comes fromGuangdong Province in southern China.[7] Due toGuangdong'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 is a popular way to flavor and prepare pork in Cantonese cuisine.[8]
Fujian is one of the native Chinese cuisines derived from the native cooking style of theprovince ofFujian, China. Many diverseseafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along withedible mushrooms andbamboo shoots, provided by the coastal and mountainous regions of Fujian.[9]
Hunan, sometimes calledXiang cuisine, consists of the cuisines of theXiang River region,Dongting Lake and westernHunan 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.
Jiangsu is derived from the native cooking styles of theJiangsu 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.
Shandong in Chinese is more commonly known asLu cuisine, and is derived from the native cooking styles ofShandong, 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.
Sichuan is a style of Chinese cuisine originating in theSichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use ofgarlic andchili peppers, as well as the unique flavor of theSichuan peppercorn (花椒).Peanuts,sesame paste, andginger are also prominent ingredients in Sichuan cooking.[10]
Zhejiang is derived from the native cooking styles of theZhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.[11]
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).
Hong Kong cuisine 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,wonton noodle,egg waffle, andmilk tea are some of the most notable dishes, snacks, and drinks.
Kaiseki is a traditional multi-courseJapanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Westernhaute cuisine.[12]
Japanese cuisine is known for its emphasis onseasonality of food (旬,shun),[13] quality of ingredients and presentation.Japanese regional cuisine includes a vast array of regional specialties known askyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[14]Sushi andsashimi are both part of the cuisine of the island nation. TheMichelin Guide 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).[15][16]
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.
Okinawan cuisine is the cuisine of the Japaneseisland 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 andSoutheast Asian cuisine due to trade. Thesweet potato, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written byKikkoman stated that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. SinceRyūkyū had served as a tributary state to China, Okinawan cooks traveled toFujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method ofdistillation ofawamori likely originated fromSiam (Thailand) and traveled to Okinawa during the 15th century. After the lord of theKagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to studyJapanese cuisine, causing that influence to seep into Okinawan cuisine.[17]
Bibimbap, a Korean rice dish filled with white rice topped withnamul orkimchi andgochujang,doenjang commonly added by a raw or fried egg and sliced meat on top.
Korean cuisine originated from ancientprehistoric traditions in theKorean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[19] Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number ofside dishes (banchan) that accompany steam-cooked short-grain rice.Kimchi is served often, sometimes at every meal. Commonly used ingredients includesesame oil,doenjang (fermented bean paste),soy sauce, salt, garlic, ginger,pepper flakes, andgochujang (fermented red chili paste).Korean regional cuisine (Korean:hyangto eumsik, literally "native local foods"),[20] 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, orgogi gui, refers to the Korean method ofgrilling 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 assautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such askimchi.[21]
Gungjung (Hangul: 궁중) food: A splendid table setting that has been handed down since theThree Kingdoms period since central power was solidified. It is characterized by selecting various local ingredients and mixing them in various ways without being particularly biased.
Commoner Cuisine: Much influenced byyangban (elite) families.
Korean traditional liquormakgeolli(Hangul: 막걸리) is a brewer made of rice. It is characterized by a subtle savory and slightly sweet taste and a slightly pungent feeling, and popularly consumed inSouth Korea along withsoju. It is nutritious because the nutrients of rice are melted.
North Asian cuisine includes thecuisines of the people fromNorth Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of theRussian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.
South Asian cuisine includes thecuisines from theIndian subcontinent and when included in the definition, also that ofAfghanistan. It has roots in South Asia, including practices taken from theHindu 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 butterghee. 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 made from wheat and barley, and beans.[21] The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires.
Naan, a type offlat bread from the former regions, is a common part of meals in many parts of South Asia.
Afghan cuisine – cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals likewheat,maize,barley and rice. Accompanying these staples are dairy products (yogurt andwheat), 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 itsgrapes.
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 saysmeshu 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 theHazara 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 manyIndian spices[22] andvegetables,herbs, andfruits grown across India.[22] There is also the widespread practice ofvegetarianism 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 thevaried demographics of the ethnically diverseIndian subcontinent.[23] India'sreligious beliefs andculture 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 neighboringMiddle East,Southeast Asia,East Asia, andCentral Asia, making it a unique blend of various cuisines acrossAsia.[24][25] Thecolonial period introduced European cooking styles to India adding to its flexibility and diversity.[26][27] Indian cuisine has also influenced cuisines across the world, especially those fromSoutheast Asia.[28][29][30] In particular,curry has been widely adopted in cuisines around the world.
Bengali cuisine is a style of food preparation originating inBengal, a region in easternSouth Asia which is now divided between the Indian states ofWest Bengal,Tripura, andBarak Valley ofAssam 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.
East Indian Cuisine (East Indians are an ethnic group from Bombay in the West of India) The East Indian cuisine[31] is distinct to the community and includes delicacies such as the vajri curry or goat tripe curry,[32] chicken tope,[33] sorpotel, khudi curries and many more.
Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors aslemongrass,fermented fish sauce andpastes, andginger.[34] Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substitutingfish sauces for soy sauce and including such ingredients asgalangal,tamarind andlemongrass. Cooking methods includestir frying, boiling and steaming.[21]
Bruneian cuisine is similar to, and heavily influenced by, the cuisine of neighboringMalaysia, Singapore,[35] 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 thedanyin thi, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat.
Cambodian cuisine encompasses the cuisines of allethnic groups in Cambodia, whereasKhmer cuisine refers specifically to the cuisine of the ethnicKhmers. 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.
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 spicyBicol express. The region is also the well-known home ofnatong also known aslaing orpinangat (pork or fish stew intaro leaves).
Mindanao cuisine's dishes are richly flavored with the spices common toSoutheast Asia. Some parts of Mindanao are predominantlyMuslim, where pork is rarely consumed. Most notable dishes in Mindanao cuisine are:Satti,Sambal,Tiyula itum, andZamboanga'sAlfajor, curacha, and rebosao.
Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands.[40] Many regional cuisines exist, often based uponcultural and foreign influences.[40][41][42] For example,Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, whileJavanese cuisine andSundanese cuisine are more indigenous.[40]
Betawi cuisine is rich, diverse and eclectic cuisine ofBetawi people inJakarta due to the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago.
Sundanese cuisine is the cuisine ofSundanese people ofWest Java, Indonesia. In Sundanese restaurants, it is common to eat with one's hands. They usually servekobokan, a bowl of tap water with a slice of lime for handwashing.
Laotian cuisine is thecuisine ofLaos, 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[43] and Northern Thailand (Lanna).[44]
Malaysian cuisine reflects the multicultural aspects ofMalaysia. 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.[45]
Malay cuisine is the cuisine ofMalay people with many regional and foreign influences. For examples, cuisine ofJohor often has Middle Eastern and Javanese influences while cuisine ofKelantan often has Thai influences.
Peranakan cuisine combines Chinese,Malay and other influences into a unique blend. Peranakan inPenang often has Thai influences whileMelaka andSingapore often has Indonesian influences.
Singaporean cuisine is similar to, and heavily influenced by the cuisine of neighboringMalaysia, as a product of centuries of cultural interaction owing to Singapore's strategic location.[46] The predominant cuisine in Singapore isChinese,[46] along withMalay,Indian[46] andEnglish traditions since the founding of Singapore by the British in the early 19th century.
West Asian cuisine, is the cuisine of the various countries and peoples ofWest Asia. Despite their similarities, there are considerable differences inclimate andculture, so the term is not definitive. The cuisine of the region is diverse while having a degree of homogeneity.[48] Many West Asian dishes are made with a paste calledtahini. Tahini is asesame paste made with hulled seeds, unlike its East Asian counterpart. It is used to make such popularmeze, or appetizers, asbaba ghanoush andhummus along with pungent dipping sauces served withfalafel,keftes orkofta and vegetables.[49] Hummus is made fromchickpeas, which are staples of the diet. Some commonly used ingredients includeolives andolive oil, lamb,[48]pitas,honey, sesame seeds,dates,[48]sumac,chickpeas,mint andparsley. Some popular dishes includekibbeh[50] andshawarma.[51]
Arab cuisine of the Persian Gulf - Arab cuisine of thePersian 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 thePersian Gulf region, which were most probably imported on thedhows and thecaravans.
Iraqi cuisine orMesopotamian cuisine, has a long history going back some 10,000 years - to theSumerians,Babylonians andAssyrians.[53]Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world.[53]
Omani cuisine is generally very simple, with the aid of many spices andmarinades 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.
Kabsa is considered by many as Saudi Arabia's national dish.
Turkish cuisine is largely the heritage ofOttoman cuisine, which can be described as a fusion and refinement ofCentral Asian,West Asian andBalkan cuisines.[55][56] Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe.
Israeli cuisine comprises a mixture ofdishes—from those brought back to Israel by Jews from theDiaspora, those from Jews who remained in the region, and those adopted from surrounding Arab inhabitants. Since before the establishment of the modernState of Israel in 1948, and particularly since the late 1970s, an Israelifusion cuisine has developed.[57]
Lebanese cuisine includes an abundance of starches,fruits, vegetables, fresh fish andseafood; 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.
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.
Syrians are renowned for producing dried apricot paste
ChickenFesenjān with Persian rice, an Iranian dish
Fatayer is ameat 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 is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara.
^abcLe, C.N. (2008)."Asian Cuisine & Foods". Asian-Nation: The Landscape of Asian America.Archived from the original on January 14, 2009. RetrievedDecember 18, 2008.
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