Asian cuisine
With Asian cuisine is generally the preparation of food in one of the many Asian country traditions referred. In general, this refers to the cuisines of the countries of Southeast Asia and East Asia.
A common denominator except the continental affiliation is hard to define because there are actually two groups:
- In many parts of China, no or very few dairy products are used. The term Asian cuisine usually refers to a culinary tradition, in which the processing of rice, noodles, various soy products and fish sauce in focus. Often, the term is also used when mixing in food preparation various South and East Asian cooking styles, or if a restaurant serving culinary specialties of several countries.
- In the landlocked countries of Central Asia, such as Kazakhstan and Mongolia, dominate meat and dairy products.
Cuisines of the countries of Southeast Asia and East Asia
- Chinese Food
- Indonesian cuisine
- Japanese Cuisine
- Cambodian cuisine
- Korean Food
- Lao cuisine
- Malay cuisine
- Philippine cuisine
- Singaporean cuisine
- Thai Food
- Taiwanese cuisine
- Vietnamese cuisine
Cuisines of the countries of Central Asia
- Afghan Kitchen
- Kazakh kitchen
- Mongolian cuisine
- Tibetan Kitchen
- Uzbek Cuisine
- Asian Cuisine