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A heavily influential aspect of Asian culture is the food, especially the various traditional ways of Asian cuisine and cooking. [7] Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over a meal, the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction ...
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 cooking techniques were influenced by the lack of water. Poplar trees, saxaul and animal dung were the primary fuel sources used in tandyr ovens, designed to maximize the heat gained from the limited supply of fuel, where flatbread, samsa and meats were cooked. Soups, stews and steamed dumplings were cooked in single cauldron pots ...
Specific religions in China have their own cuisines such as the Taoist diet, Buddhist cuisine and Chinese Islamic Cuisine. The Kaifeng Jews in Henan province once had their own Chinese Jewish cuisine but the community has largely died out in the modern era and not much is known about the specifics of their cuisine but they did influence foods ...
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. It has many similarities with Tibetan cuisine.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China.While many dishes originated in Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea.
The Yinshan Zhengyao features recipes with Central Asian influence, mostly in north China. Some difference continues in the present day and dishes with lamb, fancy breads and fried dumplings are more typical of north Chinese cuisine, while fish, rice, pork and vegetables are more common in the south.
Typical modern Vietnamese family meal served on a round metal tray. Dishes cooked from various native and introduced ingredients which include pork ribs, tofu, potatoes, tomato, gourd, Basella alba and fish sauce with chilli. Daily meals of Vietnamese people are quite different from Vietnamese foods served in restaurants or stalls.