Asian Cuisine includes a diverse range of cooking techniques spanning accross Asia, including India, Pakistan, China, Japan and beyond. The Asian style of cooking is generally classified into three main groups:
The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma.
The Southewest style originates from the Persian-Arabian civilisation. It emphasises the consumption of flat breds such as the Indian nan bread, along with mutton, kebabs (from Turkish cooking), and the use of a variet of spices including hot peppers, black pepper, cloves, tumeric, cardomom, hing, and other strong spices. The main staple in this region is white or brown rice.
The second major dietary culture is the northeastern tradition, comprising China, Korea, and Japan.
This culinary style evolved to feature oils and strong flavors derived from vinegar and garlic. In the northeastern culture food is also used as a medicine to promote health and longevity.
Perhaps the best known and most influential culinary styles from this region are the Szechuan, Shandong, Jiangsu and Guangdong cuisines.
Today the Northeastern style can be found all over the world with slight variations to suit local tastes. American Chinese cuisine and Canadian Chinese food are popular examples of local varieties. Local ingredients are usually adopted while maintaining the style and preparation technique.
Finally, the third major dietary culture of Asia is the southeast style which includes Thailand, Laos, Cambodia, Vietnam, Indonesia, Malaysia, Singapore, and Brunei.
Southeast Asian cuisine has a strong aromatic component that features citrus and herbs such as mint, coriander and basil. Ingredients in this region are different compared to Eastern Asian cuisines. It is common to replace soy sauce with fish sauce and include aromatic spices such as galangal, kefir lime, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.
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