MODULE 6

ASIAN CUISINE
EAST ASIA
East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, Taiwanese and Tibetan food.
Considering this is the most populated region of the world, it has many regional cuisines.

Examples of staple foods include rice, noodles, mung beans, soybeans, seafood (Japan has the highest
per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea. Cuisines
in this region are similar to Southeast Asian cuisine due to cultural and ethnic mixing.

CHINESE CUISINE
Chinese cuisines are an important part of Chinese culture, which includes cuisines originating from the
diverse regions of China as well as from Overseas Chinese who have settled in other parts of the world.

Because of the Chinese diaspora and historical power of the country, Chinese cuisines have influenced
many other cuisines in Asia, 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.

Chinese food is meant to be eaten with chopsticks and you'll find this practice fairly common in all
Chinese households. Many, many years ago the use of fork and knife was believed to stand for violence
versus chopsticks which represented gentleness and compassion.

The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong,
Szechuan, and Zhejiang.

ANHUI CUISINE
⮚ derived from the native cooking styles of the people
located in the Huangshan Mountains region
⮚ use wide variety of herbs and vegetables (fresh bamboo
and mushrooms)
⮚ use a lot of wild herbs to enhance the flavor and aroma

⮚ Yi Pin Guo (“royal pot”) is a simmering layered hotpot

stew made with a huge variety of ingredients, including
 dried bamboo shoots, pork balls, tofu, chicken, duck, pig trotters, ham, sea cucumber, and many
others depending on the chef’s taste.

CANTONESE CUISINE
⮚ famous all over the world for its distinctive style
⮚ most dishes are steamed and stir-frying which makes it
healthy and non-greasy
⮚ the dishes are tender, slightly sweet and with a mellow
fragrance

⮚ Dim sum is a collection of small dishes usually eaten served

with endless amounts of tea and eaten as breakfast or
brunch. Dim sum dishes include steamed
buns, dumplings, chicken feet, spare ribs, and rice
steamed in lotus leaves, as well as sweet treats like egg
custard tarts and coconut or mango puddings.

FUJIAN CUISINE
⮚ Fujian Province, a coastal province which is also nearly 63% forests.
⮚ makes use of fish and seafood as well as woodland delicacies such as mushrooms and bamboo
shoots
⮚ often served in a broth or soup using cooking styles like braising, stewing, steaming and boiling
⮚ most notable features of this cuisine are - the use of fresh ingredients from the mountains and
sea
⮚ emphasizes umami flavor and freshness rather than using spices to mask the taste of
ingredients
⮚ Famous Fujian dishes include oyster omelette; bak kut teh (“meat bone tea”), pork ribs
simmered in a lightly spiced broth; and popiah, a thin crepe-like pancake filled with vegetables,
meat, or seafood.

HUNAN CUISINE
⮚ well known for its hot spicy flavor, fresh aroma and deep color
⮚ province is popularly known as the 'land of fish and rice'
⮚ it is renowned for its stews, also features a lot of braised and baked dishes ⮚ known as gan la
(“dry and spicy”)

⮚ dishes include Dong’an chicken, a cold dish of parboiled chicken flavored with chili, rice vinegar,
ginger, and scallions; and Chairman Mao’s redcooked pork, braised in ginger, garlic, spices, chili,
soy sauce, and rice wine, and said to be a favorite of Chairman Mao, who came from the Hunan
region
JIANGSU CUISINE
⮚ known as yu mi zhi xiang “land of fish and rice”
⮚ known for their soft texture; prizes meat and fish that melt in the mouth
⮚ it was a prominent part of ancient China's royal cuisine
⮚ dishes include Lion’s head meatballs made from braised pork and stewed with vegetables,
⮚ City of Nanjing is famous for its dried salted duck, and
⮚ Yangzhou fried rice is a mixture of fried rice with pork, shrimp, scallions, egg, and vegetables
which is also known as house fried rice or special fried rice in western Chinese restaurants.

SHANDONG CUISINE
⮚ known for its wide-ranging choices in ingredients such and cooking methods, such as quick-
frying, stewing, boiling, and roasting
⮚ originated in East China and mostly features seafood (scallops, prawns, clams, sea cucumbers,
etc.) as it is a coastal province ⮚ heavily rely on salty flavors

⮚ A popular dish in western Chinese restaurants, moo shu pork (mu xi rou) is believed to have
originated from Shandong – in the local version, it is served with cucumber and wood-ear
mushrooms. Dezhou braised chicken is simmered in a spiced broth containing soy sauce, star
anise, cinnamon, and dried tangerine.

⮚ Sweet and sour carp is another famous meal, and for authenticity, the carp should be caught
from the Yellow River itself. Another commonly eaten dish is sweet potato in caramelized sugar.

SZECHUAN CUISINE
⮚ stands out due to the bold, pungent and spicy flavors
⮚ use of Sichuan peppercorn is what makes it unique
⮚ known as ma la “numbing and spicy”

⮚ dishes include Kung Pao chicken, where stir-fried chicken is served with vegetables, peanuts,
and Sichuan peppercorns; and Mapo tofu, served in a chili and fermented black bean sauce with
minced meat (usually pork or beef). Sichuan is also famous for hotpot, a style of cooking where
ingredients are cooked at a table in a round, heated pot filled with soup stock.

ZHEJIANG CUISINE
⮚ also thrives on seafood, but focuses more on soft, fresh flavors
⮚ food is known to have a delicate appearance
⮚ also fond of using bamboo shoots
⮚ province is famous as the 'land of milk and honey'
 ⮚ Renowned Zhejiang dishes include Dongpo pork, which is pork belly stewed in rice wine and soy
sauce, and Beggar’s chicken, which is stuffed chicken wrapped in clay and then cooked slowly at
a low heat – it can take up to six hours to make!

JAPANESE CUISINE
TRADITION - Japanese cuisine was born out of ichijū-issai, the eating of rice with a bowl of soup and a
side dish. Embodying the Japanese spirit of frugality, this simple dietary style was adopted throughout
the nation centuries ago, and has come to epitomize the essence of Japanese cuisine – the preparation
of seasonal foods in a simple manner that makes the most of their natural flavors and lets nothing go to
waste.

SEASONS - Japan has four distinct seasons, each of which offers its own variety of seafood, vegetables,
and fruits at the peak of their flavor, referred to as shun in Japanese. Food in season not only offers a
more pleasant taste sensation, but also has higher nutritional value. Whether it be an everyday meal or
kaiseki cuisine, the fundamental principle of Japanese cuisine is to capitalize on food of the season. This
approach has allowed Japanese to relish delectable flavors and the enhancing of the seasons throughout
the year.

BEAUTY - Appearance is a key element of Japanese cuisine. This can be seen in many slicing methods
that have been created for vegetables and sashimi – the attractiveness and taste of food can be
dramatically altered simply by the way it is sliced. Japanese cuisine takes spatial beauty to new heights,
placing emphasis on the three-dimensional form, color patterns, and other visual aspects of food
arrangement. Moreover, tableware is carefully selected so that its character, color, and shape are in
harmony with the food and the season.

Delighting the eyes as much as the taste buds, Japanese cuisine is truly an art.

HEALTH - What really sets Japanese cuisine apart is that it heavily relies on such foods as grains,
vegetables, and fish, while limiting the use of cooking oil. Moreover, food is prepared in a simple style
that gets the most out of the natural flavors. Since Japanese cuisine offers a nutritionally balanced diet
that is rich in vegetable fat, protein, and fiber, but low in calories and animal fat, it has become the
focus of global attention as a healthful eating style.

Japanese food is one of the most popular cuisines in the world and for good reason. Based on “rules of
five,” traditional Japanese cooking, or washoku, emphasizes variety and balance. This is achieved
through the use of

⮚ five colors (black, white, red, yellow, and green),

 ⮚ five cooking techniques (raw food, grilling, steaming, boiling, and frying), ⮚ five flavors (sweet,
spicy, salty, sour, and bitter).

These principles can be found even in a single meal of one soup and three sides paired with rice. With
its aesthetic of beautifully presented food and the use of fresh, high-quality seasonal ingredients, it’s no
wonder that Japan’s cuisine is so delicious and so highly prized by people around the world.

ICHIJŪ-ISSAI
This is a simple meal of rice, pickles, soup, and a fish or vegetable dish. In an age of increasingly
extravagant eating habits, this down-to-earth but nutritionally balanced dietary style is attracting
attention for is wholesomeness.

SHOJIN CUISINE
Originally created as a diet for Buddhist monks, shojin cuisine does not use seafood or meat. Today, it
has evolved into a style in which seasonal vegetables and other ingredients are served in beautiful
arrangements, and it is being rediscovered as a healthy way to eat.

KAISEKI CUISINE
This cuisine has changed shape over the years, but its basic composition remains the same-rice, soup,
sashimi or other appetizer, a simmered dish, and broiled fish.

It is noted for its beauty as seasonal ingredients are sliced and arranged using refined techniques, and
tableware is rigorously selected to enhance the presentation. Available at specialty restaurants,
modern kaiseki cuisine is enjoyed as a sumptuous meal eaten on festive occasions.

SEASONAL DISHES
Seasonal cuisine includes hot pot dished eaten in winter. Bounded by the ocean and covered with
mountains, Japan is endowed with delectable food from both sea and land, so each region boasts of its
own special hot pot dish made from local delicacies.

The sight of many people surrounding a big pot and savoring its contents on a frosty day is a hallmark of
life in Japan.

TOP DISHES OF JAPANESE CUISINE

SUSHI
-one of the most famous foods to come from Japan

-born in ancient times, sushi originated from the process of

preserving fish in fermented rice

-made with vinegared rice and fresh fish, presented in a

number of ways and shapes.
 -varieties include

-makizushi (sushi rice and fillings rolled up in nori seaweed),

-nigiri sushi (shaped, bite-size mounds of sushi rice with single slices of raw fish draped over
the top) and

-inarizushi (sushi rice stuffed inside pockets of inari; a type of

seasoned, fried tofu) TEMPURA

-a dish of battered and fried fish, seafood, or vegetables

-special care is given to the way the ingredients are cut as well
as to the temperature of the batter (ice cold) and oil (very hot)
for deep-frying, so that every piece is a bite of crisply fried
perfection

-the Kanto region around Tokyo, tempura is eaten with a

dipping sauce, while in the Kansai region around Kyoto and
Osaka it’s dipped in flavored salt.

YAKITORI
-a dish of bite-sized cuts of chicken grilled on a skewer

-makes use of every part of the chicken — heart, liver,

even chicken comb — to avoid
wastefulness, an important element of Japanese food culture
-unlike other traditional Japanese foods, yakitori has only been
eaten since around the mid-17th century, as eating meat was
largely taboo in Japan for several centuries.

TSUKEMONO PICKLES
-traditional pickles that have been eaten in Japan since
prehistoric times

-made with a wide variety of ingredients, including vegetables

like daikon radish and eggplant and fruits like ume plum

-not only adds visual appeal to a meal with their bright colors
but are also an extremely healthy food

KAISEKI
-the ultimate in Japanese fine dining, kaiseki is a tasting course
comprised of small, seasonally themed dishes crafted with the
utmost precision and attention to detail
 -was born from the traditional tea ceremony, where small morsels of food were offered
alongside the bitter green tea, and over time these offerings evolved into a multi-course haute
cuisine meal

UDON
-a dense and chewy noodle made from wheat flour

-can be eaten hot or cold and customized with any number of

toppings

-three famous regional varieties of udon noodle:

-sanuki udon from Kagawa prefecture in southwest Japan
-kishimen from Nagoya in central Japan
-inaniwa udon from Akita in northern Japan

SOBA
-another type of noodle dish that has been eaten in Japan for
centuries

-made from buckwheat flour, soba has a long thin shape and
firm texture and is very healthy

-like udon noodles, soba can be served in a hot broth or chilled

with a dipping sauce, making it a delicious and healthy option
any time of year

SUKIYAKI
-a one-pot dish of beef, vegetables, and tofu cooked with a
sweet soy sauce broth in a shallow cast iron pot

-became highly popular after the centuries-long ban on eating

meat was lifted during the Meiji period, and is the perfect way
to enjoy Japan’s incredibly rich and tender wagyu beef

SASHIMI
-centuries before Japanese people were eating sushi, they first
enjoyed raw fish without the rice

-while the name “sashimi” refers to any thinly sliced raw food,
including raw beef (gyuu-sashi), chicken (tori-zashi), and even
horse (basashi), fish and seafood are the most popular
varieties

MISO SOUP
 -made from dashi stock – either fish or kelp stock – combined
with miso bean paste to bring a savory umami element to any
meal

-tofu and sliced green onions, as well as ingredients like fish,

clams, and pork, can be added and may vary by the season

KOREAN CUISINE
Korean cuisine is largely based on rice, vegetables, and (at least in the South) meats. Traditional Korean
meals are named for the number of side dishes (banchan) that accompany steam-cooked short-grain
rice. Kimchi is served at nearly every meal.

Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt,
garlic, ginger, gochutgaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that
were once regional have proliferated in different variations across the country.

Korean royal court cuisine once brought all of the unique regional specialties together for the royal
family. Foods are regulated by Korean cultural etiquette

TRADITIONAL KOREAN TABLE ETIQUETTE

Although custom allows freedom to determine the order to eat foods on the table, customarily the
Koreans eats from their individual rice or soup bowl while sharing banchan.

According to Korean tradition, elders, superiors, and guests have the privilege of eating first.
Commonly, elders, superiors, and guests receive the best food dishes. Etiquette requires that the bowls
stay on the table, people using the sutgarak (spoon) and jeotggarak (chopsticks) to eat.

Some table manners may denote a lack of etiquette. Koreans allow wide latitude to international guests
who visit Korea. Koreans hold each other to a stricter standard. The same holds true for visitors' use of
honorific endings and nunchi.

Some examples of undesirable table etiquette among Koreans includes:

 • Declining food or drink offered by an elder.
• Picking up chopsticks or a spoon and eating before the oldest person at the table does.
• Sticking the chopsticks or spoon straight up in the bowl, as it's reminiscent of incense burned
during a funeral.
• Stabbing food with chopsticks and picking up food with hands, with the exception of finger
foods.
• Blowing your nose at the table.
• Using a spoon and chopsticks at the same time.
• Using chopsticks or a spoon with a left hand; most elder citizens frown at left-handedness.
• Making unnecessarily noisy sounds when chewing foods or clanking a bowl with a spoon or
chopsticks.
• Stirring rice or soup with a spoon or chopsticks.
• Stirring shared side dishes to select what you want to eat.
• Removing certain spices or ingredients from shared side dishes.
• Carelessly coughing and sneezing at the same table.
• Finishing eating much faster or slower than the others at the same table, forcing them to hurry
or wait.
• Using toothpicks with the mouth open and leaving them on the table.
• Drinking while looking straight at an elder. Turn away slightly to the side while tilting your head.
• Accepting a drink from an elder or superior with both hands on the cup. Instead, the Korean
places the left hand on the heart while the right hand holds the cup into which the liquor will be
poured.

KOREAN FOODS AND DISHES

Much of Korean cuisine consists of simple dishes known for its strong, pungent flavors and odors. Many
Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy
taste.

Some dishes (for example, the city of Jeonju with Bibimbap) associate especially with certain regions,
either as the place of origin or regional variety of the food. Restaurants often use those famous names
on their signs or menus (i.e., "Suwon galbi").

CLASSIC KOREAN BIBIMBAP

-a bowl of mixed ingredients including, but not limited to, rice, namul (seasoned and sautéed
vegetables), mushrooms, beef, soy sauce, gochujang (chili pepper paste), and a fried egg. The
ingredients found in bibimbap vary by region, and the most famous versions of the dish are found
in Jeonju, Tongyeong, and Jinju.

HOEDDEOK (SWEET SYRUPY PANCAKES)

-known as a sweeter version of the Western pancake, hoeddeok, or sometimes spelled as hotteok,
is a popular Korean street food, especially during the winter season
 -it is essentially flat, circular dough that is filled with a mixture of cinnamon, honey, brown sugar,
and small pieces of peanut and cooked on a griddle BULGOGI (MARINATED BEEF BARBECUE)

-a juicy, savory dish of grilled marinated beef, bulgogi is one of the most popular Korean meat dishes
throughout the world, and was ranked as the 23rd most delicious food in the world according to
CNN Travel’s reader’s poll in 2011

-it is often grilled with garlic and sliced onions to add flavor to the meat

-the meat is usually wrapped in lettuce and it is also traditionally eaten with ssamjang (a thick, red
spicy paste)

SAMGYEOPSAL (PORK STRIPS)

-one of the most popular Korean dishes in South Korea, samgyeopsal consists of grilled slices of pork
belly meat that are not marinated or seasoned

-commonly dipped in seasoning made of salt and pepper mixed in sesame seed oil, and then
wrapped in lettuce along with grilled slices of garlic, grilled slices of onion, shredded green onions,
and kimchi

-one of the most common dishes found in any Korean restaurant throughout the world

JAPCHAE (STIR-FRIED NOODLES)

-often served as a side dish during lunch or dinner, japchae is a traditional Korean noodle dish made
up of stir-fried sweet potato, thinly shredded vegetables, beef, and a hint of soy sauce and sugar

-known for its sweet and flavorful taste and its soft yet slightly chewy texture

KIMCHI (FERMENTED VEGETABLES)

-one of the oldest and probably the most essential dishes in Korean cuisine, kimchi is a spicy and
sour dish made up of fermented vegetables

-it is prepared with various kinds of ingredients, but the most common main ingredient is cabbage

-is popular among foreigners for its unique flavor, as well as its high nutritional value, fiber content
and low calorie content

-for Koreans, it is most popular due to its significant cultural value, without kimchi, dinner is
considered incomplete

DDUKBOKKI (SPICY RICE CAKE)

-also spelled tteokbokki, is a common spicy Korean food made of cylindrical rice cakes, triangular
fish cake, vegetables, and sweet red chili sauce -often sold by pojangmacha (street vendors)

SUNDUBU-JJIGAE (SOFT TOFU STEW)

 -served in a large stone bowl, sundubu-jjigae is a common spicy Korean stew generally made of
dubu (tofu), vegetables, mushrooms, seafood, beef or pork, and gochujang (chili paste)

SOONDAE (BLOOD SAUSAGE)

-sometimes spelled as sundae, is a unique Korean dish made of pig’s intestines stuffed with several
ingredients such as noodles, pork blood, and barley

-versions of soondae differ in fillings and wrappings, and are often prepared differently according to
the province or city in South Korea

-every soondae is chewy on the outside and soft and flavorful on the side, creating an interesting
mix of textures as well as flavors

SAMGYETANG (GINSENG CHICKEN SOUP)

-a common dish particularly during the summer, samgyetang is a
traditional soup made of chicken, garlic, rice, scallion, Korean
jujube, Korean ginseng, and spices

-known to have a high nutritional value and for its healthy

contents but also popular for its creamy and meaty flavor

MONGOLIAN CUISINE
The combination of vast barren plains and a largely nomadic way of life in Mongolia has contributed to
a unique culinary tradition. It is based largely on meat and milk, and designed to aid survival and travel
in the harsh steppes. While its reputation for austerity precedes it, and vegetarians would struggle,
there are few cultural experiences more authentic than enjoying a communal meal in a Ger or Yurt,
indulging in some of Mongolia’s ‘Five Snouts’, and washing it down with Chinggis Vodka.

The ‘Five Snouts’ of Mongolian culture are the basis for not only the cuisine of the country but also its
agriculture and traditional nomadic way of life.

The most revered of these five creatures are horses: learning to ride is as fundamental as learning to
walk in many nomadic communities. The veneration of horses is also combined with reverence for
Genghis Khan, whose Mongol Empire was fueled by the skill of Mongolian horsemanship. The respect
for horses, however, does not deny them a place in the Mongolian diet and horse meat is available in
most restaurants throughout the country.

The other ‘Five Snouts’ are sheep and goats, who form the basis for much Mongolian cuisine, and
camels and yaks, both of which are regularly used in Mongolian cooking. Yak’s milk is a particularly
common part of the Mongolian diet and yak cheese is also used as the basis for soups and curds.
MONGOLIAN DISHES

HUUSHUUR – DEEP FRIED MEAT PIE

-small, half-moon shaped fried pastries filled with meat (sheep
or beef) and onions

-main Mongolian dish of Naadam festival in July, you can find

special Huushuur stuffed with vegetable (mostly main recipes
potatoes, cabbage or kimchi cabbage) or Mongolian cheese in
Ulaanbaatar city

BUUZ – DUMPLINGS
-large dumplings and recipes are dough filled with meat (sheep
or beef), onion and garlic and steamed for twenty minutes

-one of the best Mongolian cuisine on national holidays, for

instance, at Tsagaan Sar, Mongolian New Year, Mongolians
prepare as many as 1000 dumplings for their guests

TSUIVAN – STIR FRIED NOODLE

-a popular Mongolian dish and main recipe is home-made
noodles, fried with meat (sheep and beef) and onions in a
covered frying pan

-stir fried noodle is especially delicious with horse meat

CHANASAN MAKH – BOILED MEAT WITH SALT

-main recipes of Chansan mah is boiled fatty meat (sheep, beef,
goat) with salt and some vegetables including potatoes, carrot
and cabbage

KHORKHOG–AUTHENTIC MONGOLIAN BARBECUE

-Mongolian barbecue is a special cuisine offered on special
occasions. It is popular cuisine from Genghis Khan ; a founder
of Mongolia Empire.

-We put meat (sheep and goats), potatoes, carrots, turnips,

onions, garlic, and some water into a large pot together with
 hot rocks. Make sure to tightly close the pot and allow it to stand for half an hour in open fire.
The heat of the stones cooks the meat and vegetables thoroughly.

UUTS – SHEEP MEAT

-is whole steamed sheep meat which is unique Mongolian
cuisine

-Mongolians cook this special dish for Tsagaan sar (Lunar new
year)

DAIRY PRODUCTS

AARUUL – DRIED CURD BYASLAG – MONGOLIAN CHEESE

Mongolian cuisine is rich in producing dairy Byaslag is Mongolian cottage cheese made of
products. Aaruul is dried milk with or without goat, sheep, yak or cow milk.
sugar, the countryside it is often eaten with
yogurt for breakfast. Mongolian children like to
eat aaruul as a snack.
 EEZGII – DAIRY PRODUCT
Yoghurt is added to milk until it becomes sour.
Then we boil the mixture for four hours. The
thick residue on the bottom of the pot is eezgii.
It is hard because we put outside to dry.
TARAG – YOGURT
Mongolian yoghurt, one of the tastiest dairy
products you will find in Mongolia. We make it
adding some tarag to warm milk, and cover the
milk with thick cloth for 5-8 hours to keep it
warm. We can use cow, goat or sheep milk.

SHAR TOS – YELLOW BUTTER We make this KHOORMOG – CAMEL MILK

yellow butter heating rancid clotted cream in a Yoghurt made from camel’s milk.
big pot and use for all kinds of Mongolian People drink it before going to bed for its
cooking. Mongolians keep shar tos in the medical qualities. It is especially good for the
preserved large intestine of small livestock. liver and stomach.

TAIWANESE CUISINE
Taiwan is geographically and to some extent politically isolated from China, and the Taiwanese have
developed their own style of eclectic cuisine.

Taiwan food blends a variety of Chinese styles brought by settlers, particularly from Fujian and
Guangdong, its own Hakka and aboriginal minorities' cooking styles, Japanese food styles, and local
tastes for seafood.
BEEF NOODLES
-one the most liked common cuisines in Taiwan
-delicious beef noodles require three essential elements which
are noodles, broth and beef
-broth is especially crucial because it is the soul of beef
noodles
-two kinds of beef noodles, braised and clear stewed that
come with stewed sirloin and cow tendon
-street vendors and old shops alike endeavor to cook the best
beef noodles of the finest taste, and beef noodles have become
the pride of Taiwan

INTESTINE AND OYSTER VERMICELLI

-other than birthday vermicelli, pork knuckle vermicelli and
sesame oil vermicelli, intestine and oyster vermicelli using red
vermicelli is probably the most renowned Taiwanese dish
-you can add some of the signature chili sauce, black vinegar,
minced garlic and coriander to elevate the flavor

GUA BAO
-steamed bread sandwich often filled with braised pork belly and
pickled cabbage, nuts and tons of coriander in the mix

STINKY TOFU
-named after the special aroma of fermented tofu
-deep fried or steamed and stewed, the indescribable flavor is
what makes it an iconic local snack
-some vendors add intestines to the dish known as “intestine
stinky hotpot”.

OYSTER OMELET
-a perfectly cooked oyster omelet has a crispy texture from the
coating made of yam flour and cornstarch
-rich scent of eggs explode in your mouth as you first take a bite
of the omelet with refreshing vegetables including garland
chrysanthemum and bok choy
MACAU CUISINE
In Macau, tourists can enjoy both Chinese and western style food.

Chinese food is characterized by Guangdong Cuisine, Sichuan Cuisine, Shanghai Cuisine, and Chaozhou
Cuisine, etc. But Guangdong Cuisine is the most popular; in almost every district, especially in the
communities where people from Chinese mainland concentrate, you will find a lot of restaurants or
eateries featuring Guangdong Cuisine. Both the meals and soups taste essentially the same as those
served on the Chinese mainland.

Western food in Macau is characterized by the styles of Portugal, Japan, Korea, and Southeast Asian
Countries. Since Macau was ruled by the Portuguese for over 400 years, it influenced the food culture
quite deeply. Therefore, the most representative of local food is Portuguese Cuisine.

Portuguese food in Macau can be further divided into two styles, namely, the original Portuguese style
and Macau-Portuguese style. When the original Portuguese food was improved and adapted for
Chinese consumers, it evolved into Macau-Portuguese style, combining the food cultures of various
countries and regions at the same time.

Macau is a customs-free port. Most of the drinks, such as wine, alcohol, champagne, and famous
Portuguese Porto, are sometimes cheaper than those sold in Portugal. Portuguese wine together with
Portuguese Cuisine can offer you the best exotic flavor from the country in Southwest Europe.

HONG KONG CUISINE

Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines (especially British
cuisine) and non-Cantonese Chinese cuisines (especially Hakka, Teochew, Hokkien and Shanghainese),
as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony
and a long history of being an international port of commerce.

REFERENCES

https://en.wikipedia.org/wiki/Chinese_cuisine https://food.ndtv.com/lists/10-most-popular-chinese-
dishes-740725 https://www.saporedicina.com/english/chinese-cuisine-traditions/
https://theculturetrip.com/asia/japan/articles/the-10-best-traditionaljapanese-dishes/
https://www.maff.go.jp/e/data/publish/attach/pdf/index-134.pdf
https://www.japancentre.com/en/pages/156-30-must-try-japanese-foods
https://theculturetrip.com/asia/south-korea/articles/14-mouth-wateringsouth-korean-foods-to-try/
https://www.newworldencyclopedia.org/entry/Korean_cuisine#Traditional_Kor ean_Table_Etiquette
https://www.travelbuddies.info/mongolian-foods/
https://theculturetrip.com/asia/mongolia/articles/yaks-and-yurts-anintroduction-to-mongolian-food/
https://www.travel.taipei/en/must-visit/snacks-top10