Asian cuisines

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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

  1. Brockhaus Kochkunst . Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 36 .