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.
Champon, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines.
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrus tang to the flavor profile.
Banmian or pan mee is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian, or mee hoon kueh.
Penang cuisine is the cuisine of the multicultural society of Penang, Malaysia. Most of these cuisine are sold at road-side stalls, known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22, 2013, Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
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.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce, though sometimes served in a soup. Meat and vegetables are added on top.
Japanese Chinese cuisine, also known as Chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the Shippoku cooking style.
Bakmi or bami is a type of wheat based noodles derived from Chinese cooking tradition. It was brought to Indonesia by Chinese immigrants from Southern Chinese provinces like Fujian. It is typically prepared seasoned in soy sauce and topped with pork products, which is often substituted for other protein sources in predominantly Muslim Indonesia. Chinese-style wheat noodles has become one of the most common noodle dishes, especially in Southeast Asian countries which have significant Chinese populations and known by various names.
Lor mee is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings, half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
Batchoy, alternatively spelled batsoy, is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles. The original and most popular variant, the La Paz batchoy, traces its roots to the Iloilo City district of La Paz, in the Philippines.
Lomi or pancit lomi is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. Because of its popularity at least in the eastern part of Batangas, there are as many styles of cooking lomi as there are eateries, panciterias or restaurants offering the dish. Variations in recipes and quality are therefore very common.
Mami is a popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat or wonton dumplings. It is related to the pancit class of noodle dishes, and the noodles themselves are sometimes called pancit mami.
