ABOUT ASIAN FOOD AND COOKING

Asian cooking may generally be categorized into several categories on the basis of their regional styles of cooking and the culture and people of these regions. Some of the main categories of Asian foods are East Asian, Southeast Asian, South Asian, Central Asian and Middle Eastern. In common use nevertheless, Asian food (also referred to as Asian cuisine) primarily includes South and Southeast Asian cuisine. The main countries that constitute this region are India, China, Japan, Korea, Malaysia, Vietnam, Thailand, Burma etc..
Chinese food is generally considered to be East Asian meals, although China stretches from across mid-Asia to the Far East. Rice is the most important staple through most of China. In some regions however, noodles are favored to rice. Most meals are prepared by cooking or pruning, and are cooked in a wok, using very little oil. Traditionally, there are eight major regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. The three distinct regional cuisines however, are Shanghainese - characterized by hot and hot cold pepper flavoring, Cantonese - associated with flavorful vegetable and meat combinations, and Mandarin - correlated with steamed noodle and noodle dumplings.
Since Japan is an island nation, much of its food includes fish and fish-based ingredients. Rice and sliced, salted vegetables are principles in Western cooking. Soy products such as soya sauce, soya paste and tofu can also be utilized in many Japanese preparations. Japanese cuisine also includes sushi, meats in teriyaki sauce, lightly battered and fried meat and fish, in addition to shellfish known as tempura. Japanese food is healthful, tasty and easy to cook. It’s low-fat, low-cholesterol, and well-known for reducing heart-related diseases.
While different parts of India have been known for their distinct cultural backgrounds, they’re also known for their tastes and cuisines. Vegetarian food comprises khakra and dhokla from Gujarat, daal-baati-choorma in Rajasthan, the Kashmiri dum-aloo, as well as dosas and kesari bhaat in South India. asian food -vegetarian delicacies, notably the tandoori type, were specially devised for the Nawabs of India. Tandoori food is the perfect proof of this richness of India’s ethnic diversity and royalty.