Chinese cuisine is an important part of Chinese culture and includes cuisines originating from China.
Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.
There are numerous regional, religious, and ethnic styles of Chinese cuisine found within China and abroad.
The most praised Four Great Traditions in Chinese cuisine are Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively.
• Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.
Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe’s Age of Discovery.
• Italian Cuisine
Italian Cuisine is a Mediterranean types of cuisines consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
One of the main characteristics of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the complexity of preparation.
• Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.
Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.
Seafood is common, often grilled, but also served raw as sashimi or in sushi.
Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon.
• French Cuisine
French cuisine consists of the cooking traditions and practices from France.
Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and inland.
• American Cuisine
American cuisine is the cooking style and traditional dishes prepared in the United States.
American cuisine is fusion cuisine, many regions in America have a specific regional cuisine.
Each are deeply rooted in ethnic heritages, for example Cajun, Louisiana Creole, Native American, New England Algonquian, New Mexican, Pennsylvania Dutch, Soul food, Texan/Tex-Mex, Southern, and Tlingit.
• Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world’s largest producer) is heavily used in Spanish cuisine.
It forms the base of many vegetable sauces (known in Spanish as sofritos).
Herbs most commonly used include parsley, oregano, rosemary and thyme.
The use of garlic has been noted as “common to all Spanish cooking.”
The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis.
• Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora.
In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine.
It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt.
Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia.
Common dessert ingredients include nuts, honey, fruits, and filo pastries.
It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan and Italian influences.
• Thai Cuisine
Thai Cuisine is the national types of cuisine of Thailand. Thai cooking is “about the juggling of disparate elements to create a harmonious finish.
Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all.”
Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet.
Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage.
• Turkish Cuisine
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, and Georgian cuisines.
• Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico.
Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico.
The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country.
• Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon.
It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
• German Cuisines
The cuisine of Germany (German: Deutsche Küche) is made up of many different local or regional cuisines, reflecting the country’s federal history.
Germany itself is part of a larger cultural region, Central Europe, sharing many traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian and parts of Swiss cuisine.
• Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
• Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes in overall meals.
Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements.
Traditional Vietnamese cooking has often been characterised with using fresh ingredients, not much use of dairy nor oil, interesting textures, and the use of herbs and vegetables.
• Malaysian Cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.
• Caribbean Cuisine
Caribbean cuisine is a fusion of African, Creole, Cajun, Amerindian, European, Latin American, Indian/South Asian, Afghan, Middle Eastern, and Chinese.
These traditions were brought from many different countries when they came to the Caribbean.
• Cajun Cuisine
Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Cajun cuisine is sometimes referred to as a ‘rustic cuisine’, meaning that it is based on locally available ingredients and that preparation is relatively simple.
• Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia.
Indonesia’s cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
• British Cuisine
British cuisine is the heritage of cooking traditions and practices of the United Kingdom.
Traditional British dishes include full breakfast, fish and chips, and shepherd’s pie.
• Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and most recently Asian (mostly Japanese) influences.
Root vegetables such as manioc (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking.
• Filipino Cuisine
Filipino Cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.
Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethnolinguistic groups.
Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where “east meets west.
• Cuban Cuisine
Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences.
• Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin.
The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products.
Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not.
• Salvadoran Cuisine
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador.
The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn).
• Peruvian Cuisine
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe; Asia; and Africa.
• Malay Cuisine
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
The main characteristic of traditional Malay cuisine is the generous use of spices.
Coconut milk is also important in giving Malay dishes their rich, creamy character.