Cantonese or Yue cuisine is the cuisine of Guangdong province of China,particularly the provincial capital Guangzhou,and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect:Cantonese,Hakka and Chaozhou cuisines. On the other hand,the Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles,as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the large number of Cantonese emigrants. Chefs trained in Cantonese cuisine are highly sought after throughout China. Until the late 20th century,most Chinese restaurants in the West served largely Cantonese dishes.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria,Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Mochi is a Japanese rice cake made of mochigome,a short-grain japonica glutinous rice,and sometimes other ingredients such as water,sugar,and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While eaten year-round,mochi is a traditional food for the Japanese New Year,and is commonly sold and eaten during that time.
Hong dou tang is a popular Chinese dish served in Mainland China,Hong Kong,and Taiwan. It is categorized as a tang shui 糖水or sweet soup. It is often served cold during the summer,and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia,Northeastern India and Bhutan which has opaque grains,very low amylose content,and is especially sticky when cooked. It is widely consumed across Asia.
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus,baba ghanoush,and halva.
Tong sui,also known as tim tong,is a collective term for any sweet,warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and many varieties are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities,soupy desserts generally are not recognized as a distinct category,and the term tong sui is not used.
The city of Ipoh is the administrative capital of the Malaysian state of Perak and is famous for its cuisine. Its food culture is driven by its majority Chinese population who are largely of Cantonese and Hakka descent. There is also excellent Malay and Indian food in Ipoh;the nasi kandar served by a prominent local Mamak stall is nicknamed nasi ganja due to its supposed addictive properties. Specialty foods from neighbouring towns are also available in Ipoh.
Tteok is a class of Korean rice cakes made with steamed flour made of various grains,including glutinous or non-glutinous rice. Steamed flour can also be pounded,shaped,or pan-fried to make tteok. In some cases,tteok is pounded from cooked grains.
A rice cake may be any kind of food item made from rice that has been shaped,condensed,or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour,those made from ground rice,and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan is a traditional Chinese dessert made of glutinous rice shaped into a ball that is served in a hot broth or syrup. They come in varying sizes,anything between a marble to a ping pong ball,and are sometimes stuffed with filling. Tangyuan is traditionally eaten during the Lantern Festival,but because its name is a homophone for union and symbolizes togetherness and completeness,this dish is also served at weddings,family reunions,Chinese New Year,and the Dōngzhìfestival.
Sweet bean paste is a food ingredient used throughout East Asian cuisine,primarily as a filling for sweet desserts and pastries.
Chè is any traditional Vietnamese sweet beverage,dessert soup or pudding. Varieties of Chèare made with mung beans,black-eyed peas,kidney beans,tapioca,jelly,fruit,and coconut cream. Other types are made with ingredients such as salt,aloe vera,seaweed,lotus seed,sesame seed,sugar palm seeds,taro,cassava and pandan leaf extract. Some varieties,such as chètrôi nước,may also include dumplings. Chè are often prepared with one of a number of varieties of beans,tubers,and/or glutinous rice,cooked in water and sweetened with sugar. In southern Vietnam,chè are often garnished with coconut creme.
Chinese desserts are sweet foods and dishes that are served with tea,along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice,sweet bean pastes,and agar. Due to the many Chinese cultures and the long history of China,there are a great variety of desserts of many forms.
Misu (미수) is a beverage made from Korean traditional grain powder,misu-garu which is a combination of 7–10 different grains. It is usually served in the hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack.
Red bean paste or red bean jam,also called adzuki bean paste or anko,is a paste made of red beans,used in East Asian cuisine. The paste is prepared by boiling the beans,then mashing or grinding them. At this stage,the paste can be sweetened or left as it is. The color of the paste is usually dark red,which comes from the husk of the beans. In Korean cuisine,the adzuki beans can also be husked prior to cooking,resulting in a white paste. It is also possible to remove the husk by sieving after cooking,but before sweetening,resulting in a red paste that is smoother and more homogeneous.
