Example for asian food:
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southernThailand. Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'.[1][4] In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list.[5]
Fujian cuisine
Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xianwei" (simplified Chinese: 鲜味;traditional Chinese: 鮮味; pinyin: xiānwèi), as well as retaining the original flavour of the main ingredients instead of masking them.[1][2]
Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, or such edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[2] The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.[2]
Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods.[2] Strong emphasis is put on the making and utilising of broth and soups.[3] There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (simplified Chinese: 一汤十变; traditional Chinese: －湯十變; pinyin: yī tāng shí biàn) and "It is unacceptable for a meal to not have soup" (simplified Chinese: 不汤不行; traditional Chinese: 不湯不行; pinyin: bù tāng bù xíng).[1]
Fermented fish sauce, known locally as "shrimp oil" (simplified Chinese: 虾油; traditional Chinese: 蝦油; pinyin: xiā yóu), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes.
Macanese cuisine
Macanese cuisine is unique to Macau, China, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes. Its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients.
Common cooking techniques include baking, grilling and roasting. The former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its flavour-blending culture, and modern Macanese cuisine may be considered a type of fusion cuisine.
Typically, Macanese food is seasoned with various spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas and tastes. Famous dishes include Galinha à Portuguesa, Galinha à Africana (African chicken), Bacalhau, Pato de cabidela, Macanese chili shrimps,Minchi,[1][2][3] and stir-fried curry crab. Other dishes include pig's ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapasare also an integral part of Macanese cuisine.
The most popular snack is the pork chop bun. The most popular desserts are ginger milk, pastéis de nata (egg tarts), and almond cake.
The famous restaurants of Macau include the Restaurante Porto Interior, Restaurante Litoral, Restaurante Espao and Restaurante O Santos.
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Szechuan cuisine
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine (Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style. [1]
UNESCO declared Chengdu to be a city of gastronomy in 2011 in order to recognize the sophistication of its cooking.
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Szechuan cuisine often contains food preserved through pickling, salting, and drying and is generally spicy owing to heavy application of chili oil. TheSichuan pepper (Chinese: 花椒; pinyin: huājiāo; literally "flower pepper") is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour
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