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.
East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes.
North Asian cuisine includes the cuisines of the people from North Asia. It mostly consists of the culinary traditions of the ethnic groups and indigenous people who live in the Asian part of the Russian Federation. Those cuisines have characteristics of Turkic and Mongolian cuisines.
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 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]
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