Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique.
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Chayote, also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations.
Canarium is a genus of about 100 species of tropical and subtropical trees, in the family Burseraceae. They grow naturally across tropical Africa, south and southeast Asia, Indochina, Malesia, Australia and western Pacific Islands; including from southern Nigeria east to Madagascar, Mauritius, Sri Lanka and India; from Burma, Malaysia and Thailand through the Malay Peninsula and Vietnam to south China, Taiwan and the Philippines; through Borneo, Indonesia, Timor and New Guinea, through to the Solomon Islands, Vanuatu, New Caledonia, Fiji, Samoa, Tonga and Palau.
Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Suancai is a traditional Chinese pickled Chinese cabbage or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.
Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the native cooking style of Shandong Province, a northern coastal province of China.
Tianjin preserved vegetable is a type of pickled Bok choy originating in Tianjin, China. It consists of finely chopped "arrow-shaft" cabbage and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir-fries or stewed dishes.
Economy rice or economic rice is a type of food or food stall serving many dishes accompanied by rice, commonly found in hawker centres, street vendors or food courts in Malaysia and Singapore. Specifically in Singapore, it is commonly known as cai png, from the Hokkien 菜饭; cài fàn; chhài-pn̄g. In recent times, due to COVID-19 restrictions and its associated economic impact, this concept has become popular in Hong Kong.
Chinese pickles or Chinese preserved vegetables consist of vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes. The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles.
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Canarium odontophyllum is a fruit-bearing tree of the genus Canarium in the family Burseraceae. It is a native of Borneo, where it is locally known as dabai in Sarawak and kembayau in Sabah and Brunei. Its fruit is a prized seasonal delicacy in Sarawak, which earned the fruit a dedicated festival - Pesta Dabai - which is held annually since 2018 in Song, Sarawak.
Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.
Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.
Canarium pimela called Chinese black olive is a tree species in the genus Canarium and the family Burseraceae found in Indo-China; in Vietnam it is called trám đen or cà na. The Catalogue of Life does not record any sub-species. Once boiled in salt water the fruit are edible, resembling the flavor of salted plums, and are used in Chinese cuisine as a seasoning.
