Photo of pan-asian cuisine (59 Photos)

Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East.

An umbrella term generally used to refer to the cuisines of East, South, and Southeast Asia.

The term “Pan-Asia” unites the countries of this part of the world, but does not have clear territorial boundaries.

One of the types of noodles made from wheat flour, characteristic of Japanese cuisine, like soba.

An island in Papua New Guinea, part of the Calvados production chain in the Louisiades archipelago.

The national cuisine of Thailand, which has developed over the centuries under the influence of Chinese, Indian and European cuisines.

National cuisine of the Japanese.

Pasta, which is prepared on the basis of buckwheat flour and water.

A type of noodle soup native to Taiwan.

A dish of fried rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most often char siu pork and/or shrimp or chicken.

Made with fresh raw salmon and seasonings.

Includes the cuisines of the regions of China, as well as the culinary traditions of the Chinese diaspora.

Pasta in the form of a pre-cooked and dried block and seasoning for it.

The collection of culinary traditions of the people of the Chinese province of Guangdong, especially its capital Guangzhou, as well as the surrounding regions in the Pearl River Delta, including Hong Kong and Macau.

It is influenced by Persian, Indian, Arab, Turkish, Chinese, Mongolian, African and Russian cultures, as well as the culinary traditions of other diverse nomadic and sedentary civilizations.