Location of the continent of Asia.
Location of the continent of Asia.

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,[1] 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.

Central Asian cuisine

Main article: Central Asian cuisine

Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).
Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).

East Asian cuisine

Location of East Asia.
Location of East Asia.

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

An assortment of Hong Kong dim sum delicacies
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.
Different varieties of nigiri-sushi
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[12]
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)[18]
Bibimbap, a Korean rice dish filled with white rice topped with namul or kimchi and gochujang, doenjang commonly added by a raw or fried egg and sliced meat on top.

South Asian cuisine

See also: Cuisine of the Indian subcontinent

Location of South Asia.
Location of South Asia.

South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu 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. 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 of flat bread from the former regions, is a common part of meals in many parts of South Asia.

Southeast Asian cuisine

Location of Southeast Asia.
Location of Southeast Asia.

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as lemongrass, fermented fish sauce and pastes, and ginger.[34] 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 lemongrass. Cooking methods include stir frying, boiling and steaming.[21]

West Asian cuisine

Main article: West Asian cuisine

See also: Levantine cuisine

Location of Western Asia.
Location of Western Asia.

See also

References

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