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Regional CuisinesCovering a vast geography, Asian cultures and cuisines vary dramatically. Following are a number of major regional cooking styles.
Cantonese | Fukien-Shanghai | Honan | Indonesian | Japanese | Korean | Peking-Shantung | Szechuan | Thai | Vietnamese
Cantonese
This style of cooking found in Southeast China is dominated by steamed or stir-fried dishes featuring delicate seasonings that are lightly cooked to preserve flavor and color. Common ingredients include a range of sauces: sweet and sour, soy, hoisin, oyster, and black bean. The Cantonese are known for dim sum (literally translated as “touch your heart,” a dim sum meal is composed of many small dishes), roasted meat, and fresh seafood. A typical Cantonese recipe is Stir-Fried Rice.
Learn firsthand how to make Dim Sum — delicious lunchtime delicacies.
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Fukien-Shanghai
This style of cooking found on the East Coast of China is known for its liberal use of soy sauce and sugar. It is also recognized for its red cooking (slowly simmering meat in dark soy sauce and rice wine, which turns cooked foods a reddish color), steamed fresh-water seafood and delicious soups. Common ingredients include rice, wheat, and soy sauce. A typical Fukien-Shanghai dish is Fukien Red-Cooked Chicken.
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Honan
Located in Central China, Honan is best known for its sweet and sour cooking and fresh-water fish dishes. A typical Honan dish is Sweet and Sour Pork.
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Indonesian
Indonesian cuisine is influenced by techniques and ingredients from India, the Middle East, China, and Europe. Rice is a staple, along with seafood, coconut milk, galangal, lime, lemon grass, coriander, ginger, chilies, and curries. A typical Indonesian dish is Rendang.
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Japanese
Japanese cuisine is shaped by the four distinct seasons, because it uses the freshest seasonal ingredients available. As an island nation, it’s created an astounding number of ways to prepare seafood. Seafood is eaten raw, cooked in Nabe (Japanese one-pot cooking, vaguely like fondu), rolled up in rice, or floured and fried as tempura. One thing all the preparations have in common is that the food is light and prepared with little or no oil. Other common ingredients are vegetables, chicken, beef, dried bonito flakes, dried mushrooms, miso (made of dissolved soy bean paste), rice vinegar, soy sauce, wasabi (horseradish), and ramen (noodles). A typical Japanese dish is Yakitori.
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Korean
Korean cuisine uses spicy red pepper, green onion, soy sauce, bean paste, garlic, ginger, mustard, vinegar and wine. These ingredients are popular with grilled fish, steamed short ribs, vegetables and Kimchi. A typical Korean dish is Spicy Korean Pork Ribs with Assorted Vegetables.
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Peking-Shantung
This region in Northeast China is known for its noodles, steamed dumplings, and pancakes. Because of the Imperial Court of China’s influence, the cuisine of this region can be quite elaborate. Cooking styles and ingredients from Peking and Shantung also reflect the influence of Mongolian, Manchu, and Muslim cuisines. Common ingredients include mutton, lamb, peppers, cilantro, leeks, onion, garlic, and strong-flavored roots such as ginger. A typical Peking-Shantung dish is Longevity Noodles with Shrimp and Sweet Chili Sauce.
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Szechuan
Best known in the West for its spicy foods, Szechuan cooking comes from West China. The dishes balance hot, sour, sweet and salty flavors, and show a distinct Buddhist influence by using many spices found in Indian cooking. Common ingredients include red chilies, peppercorns, ginger, onions, garlic, peanuts, sesame seeds, cashews, walnuts, pine nuts, and 5-spice powder (usually consisting of equal parts Szechuan peppercorns, star anise, cinnamon, cloves, and fennel seed). A typical Szechuan-Hunan dish is Sizzling Szechuan Noodles.
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Thai
Harmony is the guiding principle behind Thai cuisine, which is known for stews, and baked, grilled, and stir-fried dishes. Common ingredients include curries, garlic, coriander, ginger, onions, rice, fish sauce, and coconut milk. A typical Thai dish is Chicken with Basil.
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Vietnamese
Cuisine from Vietnam is light and healthy with lots of vegetables. Other common ingredients include rice, noodles, fish sauce, cucumbers, bean threads, hot pepper, basil, star anise, cloves, coriander, and mint. The cuisine consists mainly of stir-fried foods or light soups. A typical Vietnamese dish is Spicy Red Snapper.
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