Asian cuisines
As Asian cuisines is called the national and regional cuisines in the Asian east states of the influence of the Arab kitchen - also see Oriental cuisine . What they have in common is gentle cooking , spicy and aromatic preparations, some of which are very hot. Rice plays a central role in many dishes. The high proportion of fish and seafood plays an important role in the eating habits of individual regions.
Important national cuisines
See also
Individual evidence
- ↑ Brockhaus Kochkunst . Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 36 .