Asian cooking may typically be categorized into several types on the basis of their regional styles of cooking along with the people and culture of those areas. In common use however, Asian food (also referred to as Asian cuisine) primarily includes South and Southeast Asian cuisine. The principal countries that constitute this region are India, China, Japan, Korea, Malaysia, Vietnam, Thailand, Burma etc..
Chinese food is usually considered to be East Asian meals, although China stretches from across mid-Asia to the Far East. Rice is the most important staple through the majority of China. In some regions however, noodles have been favored to rice. Most foods are prepared by cooking or pruning, and are cooked in a wok, with very little oil. Traditionally, there are pizza delivery in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. The 3 distinct regional cuisines however, are Shanghainese - characterized by hot and spicy chilly pepper flavoring, Cantonese - associated with flavorful meat and vegetable combinations, and Mandarin - associated with steamed noodle and noodle dumplings.
Since Japan is an island nation, much of its food includes fish and fish-based ingredients. Rice and chopped, salted vegetables are staples in Japanese cooking. Soy products like soya sauce, soya paste and kale are also used in many Japanese preparations. Japanese cuisine also has sushi, meats in teriyaki sauce, lightly battered and fried fish and meat, as well as shellfish known as tempura. Japanese food is healthy, tasty and easy to cook. It is low-fat, low-cholesterol, also well known for reducing heart-related ailments.
While different parts of India have been known for their different cultural backgrounds, they’re also famous for their tastes and cuisines. Vegetarian food includes khakra and dhokla from Gujarat, daal-baati-choorma from Rajasthan, the Kashmiri dum-aloo, in addition to dosas and kesari bhaat in South India. Non-vegetarian delicacies, especially the tandoori kind, were specially formulated for the Nawabs of India. Tandoori food is the perfect proof of the richness of India’s ethnic diversity and royalty.