East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes with the exception of Japanese food. Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang,[4] all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines.
Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world. Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regional cuisines,
They include:
1. Anhui, it is known for the use of wild herbs, from both land and sea, and simple methods of preparation.
2. Cantonese comes from Guangdong Province in southern China.[7] Due to Guangdong's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine
3. Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[9]
4. Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.
5. Jiangsu is derived from the native cooking styles of the Jiangsu region in China. Food texture is often soft, but not to the point of mushy or falling apart. Other characters include the strict selection of ingredients according to the seasons.
6. Shandong in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of Shandong, an eastern coastal province of China. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegar.
7. Sichuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and ginger are also prominent ingredients in Sichuan cooking.[10]
8. Zhejiang is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.[11]
Four Great Traditions
1. Cantonese
2. Sichuan
3. Shandong
4. Huaiyang cuisine – often viewed as the representation of the entire Jiangsu cuisine.
Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),[13] quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialities known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[14] Sushi and sashimi are both part of the cuisine of the island nation.
Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[19] Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[20] is characterized by local specialties and distinctive styles within Korean cuisine
Taiwanese cuisine – Majority Han Taiwanese cuisine and the Aboriginal Taiwanese cuisine, however mixed with part of Japanese cuisine.