This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,"Cuisine." Thefreedictionary.com . Accessed June 2011. usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.
East Asian cuisine
East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.
Chinese cuisine – Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,"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."Regions of Chinese food-styles/flavors of cooking." University of Kansas , Kansas Asia Scholars. Accessed June 2011. 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 of food preservation such as drying, salting, pickling and fermentation.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 to the Americas, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia. American Chinese cuisine and Canadian Chinese food 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 cuisines, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì) Anhui is derived from the native cooking styles of the Huangshan 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 from Guangdong Province in southern China.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. (2005). The food of China: a journey for food lovers. Bay Books. . p17. Due to Guangdong'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.TVB. "TVB ." 廣東菜最具多元烹調方法. Retrieved on 2008-11-19. Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan 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 the Jiangsu 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 as Lu cuisine, and is derived from the native cooking styles of Shandong, 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 the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Sichuan cooking. Zhejiang is derived from the native cooking styles of the Zhejiang 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). Cantonese Sichuan Shandong Huaiyang cuisine – 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 Beijing cuisine Chinese aristocrat cuisine Chinese imperial cuisine Liaoning cuisine Cantonese cuisine Chaozhou cuisine Chiuchow cuisine Fujian cuisine Guizhou cuisine Hainan cuisine Hakka cuisine Henan cuisine Hubei cuisine Hunan cuisine Jiangsu cuisine Huaiyang cuisine Jiangxi cuisine Manchu cuisine Northeastern Chinese cuisine Shaanxi cuisine Shandong cuisine Shanghai cuisine Shanxi cuisine Sichuan cuisine (Sichuan) Tianjin cuisine Tibetan cuisine Uyghur cuisine Yunnan cuisine Zhejiang cuisine 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, and milk tea are some of the most notable dishes, snacks, and drinks. Macau cuisine
Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),"A Day in the Life: Seasonal Foods" , The Japan Forum Newsletter No. September 14, 1999. quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialties known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes."Japanese Cuisine. Thefoodieshandbook.co.uk . Accessed July 2011. Sushi and sashimi are both part of the cuisine of the island nation. The Michelin 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). "「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.Tokyo is Michelin's biggest star From The Times November 20, 2007 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 Asian cuisine due to trade. The sweet potato, 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 stated that Goya (bitter melon) 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 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 of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.Ishige, Naomichi. "Food Forum Okinawa ." Kikkoman. Retrieved on November 30, 2009. Nagoya cuisine Ainu cuisine
Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, 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) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),향토음식 Nate Korean-English Dictionary 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 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. Gungjung (Hangul: 궁중) food: A splendid table setting that has been handed down since the Three 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 by yangban (elite) families.
Korean traditional liquor makgeolli(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 in South Korea along with soju. It is nutritious because the nutrients of rice are melted. Korean royal court cuisine Korean temple cuisine North Korean cuisine South Korean cuisine Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices are limited. Taiwanese cuisine – Majority Han Taiwanese cuisine and the Aboriginal Taiwanese cuisine, however mixed with part of Japanese cuisine due to Imperial Japanese colonial legacies.
Southeast Asian cuisine