Traditional Methods

Drying: This is one of the oldest methods of preservation. Fish, especially, are often spread out in the sun to reduce their water content, making it less susceptible to bacterial growth.

Salting: Salt draws out moisture from seafood and creates an environment that’s inhospitable for bacteria.

Smoking: In this method, seafood is exposed to smoke, usually from wood. The smoke dries the seafood and imparts a distinct flavor.

Refrigeration and Freezing

Chilling: Keeping seafood at temperatures just above freezing (0°C to 4°C) can significantly slow down bacterial growth and enzymatic reactions, preserving freshness for a short period.

Freezing: Freezing seafood at temperatures below -18°C stops bacterial growth entirely and preserves seafood for extended periods, often several months.

Canning

In this process, seafood is sealed in a can and then heated to destroy bacteria. This method can keep seafood safe for consumption for years. The intense heat used in canning can alter the texture and flavor of the seafood, but it’s a trade-off for the extended shelf life.

Vacuum Packing

By removing oxygen, a primary element that bacteria require to grow, vacuum packing can significantly extend the shelf life of seafood. When combined with refrigeration or freezing, it offers even longer storage possibilities.

Modified Atmosphere Packaging (MAP)

In MAP, the air inside the packaging is replaced with a mixture of gases (like nitrogen and carbon dioxide) that slows bacterial growth. This method is often used in conjunction with chilling.

High-Pressure Processing (HPP)

This non-thermal method uses extreme pressure to deactivate bacteria and pathogens, thus extending the shelf life and retaining the seafood’s natural taste and texture.

Irradiation

Seafood is exposed to ionizing radiation, which kills bacteria and parasites. This method is effective but is not widely used due to concerns about the potential changes in the seafood’s nutritional profile and public perception.

Importance of Seafood Preservation

1. Safety: Proper preservation methods prevent the growth of harmful bacteria and pathogens, ensuring that seafood is safe to eat.
2. Economic Value: By extending the shelf life of seafood, producers and retailers can avoid losses due to spoilage, making the seafood industry more economically viable.
3. Availability: Preservation techniques allow for seafood to be available even out of season or in regions far from the coast.
4. Cultural Significance: Many preservation techniques, such as drying, salting, and smoking, have cultural importance in various societies, with recipes being passed down through generations.

How long can you preserve fish?

The duration for which fish can be preserved depends on the method of preservation used. Here’s a general breakdown:

• Fresh Fish (on ice): When properly stored on ice, fresh fish can last up to 7-10 days. It’s essential to ensure that the fish remains at a temperature just above freezing during this time. Keeping the fish well-drained and regularly changing the ice can help prolong freshness.
• Refrigeration: Refrigerated fresh fish, when stored at temperatures between 0°C to 4°C (32°F to 39.2°F), is best consumed within 1-2 days for optimal quality, although some fatty fish like salmon might last a bit longer.
• Freezing: Freezing extends the shelf life of fish significantly. When properly vacuum-sealed and stored at a consistent temperature of -18°C (0°F) or lower, fish can last:
• Lean fish (like cod or haddock): 6-8 months
• Fatty fish (like salmon or mackerel): 2-3 months
• Canning: Home-canned fish can be stored for up to a year in a cool, dark place. Commercially canned fish has a longer shelf life, often exceeding a year, but it’s essential to check the expiration date.
• Drying: Depending on the humidity of the storage environment, dried fish can last anywhere from several weeks to several months.
• Salting: Salted fish, when properly prepared and stored in a cool, dry place, can last several months.
• Smoking: Cold-smoked fish can be stored in the refrigerator for up to two weeks and in the freezer for up to 6 months. Hot-smoked fish, on the other hand, should be consumed within 1 week when refrigerated and can last up to 6 months in the freezer.
• Pickling: Fish preserved using vinegar or a brine solution, when refrigerated, can last several weeks to a few months, depending on the recipe and storage conditions.
• Vacuum-sealed: Vacuum-sealed fish can extend shelf life by reducing oxygen exposure, inhibiting bacterial growth. When combined with refrigeration or freezing, the storage time can be comparable or slightly longer than non-vacuum sealed fish.

It’s essential to remember that while these methods extend the shelf life of fish, the quality might diminish over time. It’s always best to consume fish when it’s freshest. Additionally, always inspect fish for any off-odors, discolorations, or other signs of spoilage before consuming, regardless of the preservation method.

In conclusion, as the global demand for seafood continues to grow, the significance of effective preservation methods cannot be overstated. These techniques ensure that consumers worldwide have access to safe, delicious, and high-quality seafood products.

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Historical Context

As early as the days of hunting and gathering, ancient civilizations depended upon the oceans for sustenance. Places like ancient Japan, the coastal tribes of North America, and the Mediterranean regions, among others, made seafood an integral part of their diet. Over time, as societies evolved and trade routes expanded, seafood became more than just sustenance; it became a symbol of trade, culture, and luxury.

Categories of Seafood

Fish

1. Saltwater Fish: These are often the stars of the seafood world. Rich in flavor, species like Tuna, known for its meaty texture; Salmon, celebrated for its rich, fatty content; Cod, with its flaky white flesh; and Halibut, a flatfish with a sweet taste, rule this category.
2. Freshwater Fish: These fish varieties hail from rivers and lakes. Trout, known for its delicate flavor; Catfish, with its slightly muddy taste; Bass, popular among anglers; and Tilapia, a mild-flavored fish, are prominent members of this group.

Shellfish

1. Crustaceans: These armored delicacies are a favorite in many global cuisines. Shrimp, both sweet and succulent; Lobster, a symbol of dining luxury; and Crabs, with their soft, flavorful meat, lead this category.
2. Mollusks: These creatures come with a variety of tastes and textures. From the sandy taste of Clams to the briny bite of Oysters, and from the chewy Squid to the tender Octopus, mollusks are incredibly versatile in culinary arts.

Other Sea Delicacies

Creatures like the Sea Urchin, with its unique, creamy texture, Jellyfish, often enjoyed in salads, and Seaweed, a staple in Asian cuisines, also deserve an honorable mention.

The use of herbs is a must for sea food cooking. The best way to get fresh herbs at home is to use hydroponic systems, the best of which you can see on our website.

Factors Defining Popularity

The popularity of seafood varieties often hinges on a combination of taste and texture preferences, nutritional value, seasonal availability, and economic considerations. For instance, while Salmon is globally adored for its rich taste and health benefits, it’s also a commercially viable fish, making it widely available.

Cooking and Culinary Uses

Different seafood types demand varied preparation methods. While Tuna might be savored raw in a sushi dish, a Lobster might be boiled and then grilled to perfection. Across the globe, from the Mediterranean’s seafood paellas to the spicy shrimp curries of Southeast Asia, each region has developed its unique recipes to best showcase these oceanic treasures.

Health Benefits and Nutritional Value

Seafood is often touted for its health benefits. Rich in Omega-3 fatty acids, seafood is a boon for heart health. Additionally, various seafood types are loaded with essential vitamins and minerals. However, consumers should be aware of potential risks, such as the mercury content in some fish, ensuring they make informed choices.

Environmental and Sustainability Considerations

With the growing demand for seafood, overfishing has become a significant concern, endangering many species. As consumers, it’s vital to opt for sustainable seafood options. Aquaculture, or fish farming, also presents an alternative, although it comes with its own set of environmental considerations.

Which seafood is the healthiest?

Determining the “healthiest” seafood can be subjective, as various seafoods offer different health benefits. However, several types of seafood are frequently recognized for their superior nutritional profiles and health benefits:

1. Salmon: Especially wild-caught salmon, is rich in omega-3 fatty acids, which are known to benefit heart health. Salmon is also a great source of protein, vitamins B12 and D, and minerals like selenium.
2. Sardines: These small fish are not only rich in omega-3s but also come with a wealth of calcium (when the bones are consumed), iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. They’re also an excellent source of vitamin B12.
3. Mackerel: Another fatty fish, mackerel is high in heart-healthy omega-3s and is a good source of lean protein.

Shellfish:

1. Oysters: These are incredibly nutritious. They’re a top source of iron, zinc, copper, manganese, and selenium and also provide good amounts of vitamins B12 and D.
2. Mussels: Packed with protein, mussels also provide good amounts of selenium, zinc, and other essential minerals.
3. Trout: Like salmon, trout offers a good amount of omega-3 fatty acids, as well as essential vitamins and minerals, including vitamin B12, vitamin D, and selenium.
4. Tuna: While tuna is rich in protein and omega-3 fatty acids, consumers should be mindful of mercury levels, especially in certain varieties like bluefin and bigeye. “Light” tuna, such as skipjack, tends to have lower mercury levels than albacore.
5. Anchovies: Often overlooked, these small fish are a powerhouse of nutrients, providing calcium, omega-3 fatty acids, and essential vitamins and minerals.
6. Cod: A lean fish that is an excellent source of protein, phosphorus, niacin, and vitamins B6 and B12. It’s also low in calories.
7. Seaweed: While not “seafood” in the traditional sense, seaweed and other marine vegetables are rich in iodine, iron, and vitamin K. They also contain antioxidants and can be a vegetarian source of omega-3s.
8. Herring: This fish is often consumed pickled, but fresh versions are a robust source of omega-3s, vitamin D, and selenium.

When considering the health benefits of seafood, it’s important to also weigh potential risks:

• Mercury: Predatory fish like shark, swordfish, king mackerel, and certain types of tuna often have higher mercury levels.
• Environmental contaminants: Depending on the water quality where the seafood is sourced, there could be concerns about PCBs (polychlorinated biphenyls) and other contaminants.

Conclusion

The ocean’s vast offerings are a testament to nature’s abundance. As we relish its flavors and reap its health benefits, it’s also our responsibility to ensure that this bounty is available for future generations. By making informed choices and supporting sustainable practices, we can continue to enjoy the diverse delicacies the ocean has to offer.

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You may be astonished at the amazing depth and range of taste profiles that can be created with the same basic ingredients if you’ve only ever had Chinese food in restaurants outside of China. Chinese food offers an abundance of delectable options that are sure to wow any diner.

As visitors come from all over the world, they will be amazed by a wide variety of culinary traditions that will wow them with variety; the cuisine can run the gamut from tasteless to sweet, salty to savory, sour to sweet, and spicy to really spicy.

The foods that Chinese people eat frequently surprise people from other cultures. Traditional Chinese dishes, such as snakes, insects, scorpions, pig’s ears, heads, lungs, hearts, kidneys, liver, and boiled blood, can make non-Chinese diners uncomfortable or queasy.

Here are some tidbits and facts about Chinese cuisine that are both strange and interesting.

8 Culinary Cuisines

The Chinese adhere to a wide variety of culinary traditions, but according to specialists in Chinese cuisine, there are eight that stand out as the most successful. These culinary cuisines, each with their own distinctive characteristics and advantages, serve as examples for other cuisines. Anhui, Hunan, Fujian, Cantonese, Jiangsu, Sichuan, Shandong, and Zhejiang are the eight regional specialties that makeup China’s diverse culinary landscape.

Healthiest Meals In The World

Fresh ingredients are essential for authentic Chinese cuisine. Vegetables, grass-fed beef, fish, herbs, and spices are typically used in very large quantities in each dish. Each component was chosen specifically for its medicinal potential. Canned and frozen foods are rarely consumed in China.

Dairy-Free

It’s crucial to know this about Chinese food if you have lactose intolerance: almost nothing contains lactose. Dairy products like cream, butter, and cheese are rarely used in traditional Chinese cooking. In larger cities like Beijing and Shanghai, however, it is not uncommon for chefs to include dairy components in their dishes.

Use Of Chopsticks

When eating, a Chinese individual almost never uses cutlery. In China, this would be considered savage. Chopsticks are commonly used instead. Meat is difficult to cut with chopsticks; thus, Chinese cuisine tends to be served in small, easily digestible portions. The Chinese utilize 45 billion sets of chopsticks every year.

Superstitious Symbols

Each dish eaten in China comes with its own set of customs and beliefs. This may be done by considering the form, pronunciation, background, or mythology of the word in question. Some celebrations and milestones in life call for the consumption of ritual foods to secure good fortune. Ingot-shaped dumplings, for instance, are reputed to bring prosperity if consumed on New Year’s Day.

Desserts Seasonal Fruits

Desserts at traditional Chinese dinners still feature seasonal fruits, even though many young Chinese prefer cakes and other sweets. Post-meal fruit is a standard practice in many cultures. Persimmons, mandarins, Chinese pears, peaches, and loquats are just a few of China’s most well-known fruit exports.

Homeland Of Tea

As long as the world has known about tea, China has been associated with it. Some 3,000 years ago, during the Shang Dynasty, the Yunnan province was where tea first appeared to be cultivated. As Chinese merchants ventured toward the country’s southwest, they came across locals who relied on the medicinal benefits of chewing leaves. Tea has risen to become China’s second most popular drink after water.

Food Is Served Heartedly

In Chinese culture, food waste is a serious sin. When preparing food, it’s important to use every ingredient component. Instead of fileting, a fish is gutted. The head and bones are included in the dish as well. It is also possible to provide an additional bone plate.

Rice, Broth, and Noodles

The chillier and drier north of China is where dumplings, ramen, and steamed buns really shine. Bowls of rice or rice noodles accompany nearly every southern meal. But southerners seldom ever consume wheat.

Variety Of Dishes

There are currently 34 provinces in China, and each one has its own unique cuisine. In addition, the Chinese have a wide variety of culinary techniques, allowing them to quickly and easily prepare a wide variety of foods. It’s possible to prepare chicken in a variety of ways, including stewed, steamed, stir-fried, grilled, soy-sauced, sweet-and-sour, and many more.

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Let’s talk about what is Asian cuisine and why it attracts people from all over the world.
What do we know about Asian food?
The vast Asian region involves a common direction of cooking in a number of countries whose culture is very different on the outside, but has a deep internal identity. It would be more correct to divide the cuisine into Japanese, Chinese, Korean, Thai or Vietnamese. Each has its own atmosphere, its own unique ingredients and ways of preparing them. But for us Europeans, all of them are united by the word – Asian. You can order the translation of texts from Japanese, Chinese, Korean, Thai, and Vietnamese languages at the translation agency https://translation.center/de-uebersetzungsbuero-hamburg.

Characteristic features and food habits of the listed countries:

basic products rice and noodles;
the use of low-fat, soy foods, and seafood;
spicy and plentiful seasonings;
tea as the main drink;
the most common way to cook food is to fry in hot oil.
The Asian chef is a philosopher, a conductor of ancient wisdom, who is proud of his identity and belonging to all the generations of chefs before him. Any Asian dish for him is a work of art, designed to delight the soul and heal the body. Due to the rapid heat treatment, maximum nutrients and vitamins are retained in the food.
The main components of meals
We have already mentioned the identity that links the region’s cuisines. Its base is fig. It must be present in all meals. It is used in salads, soups, as a side dish, baked goods, wine, rice noodles and sweets. The second most important seafood: fish, crabs, oysters, various shellfish, algae. Sushi is the main Japanese dish. This Asian recipe is known to everyone: raw fish is wrapped in rice, then in seaweed.
For the preparation of a variety of food are used:
Soy. When it comes to Asian food and identity, it’s a must. Sauce, butter, milk, cheese, regular and dried cottage cheese are prepared from it.
Noodles. There are many types of it: buckwheat, rice, corn, and from other cereals.
Mushrooms. They are exotic, with a bright taste: oyster mushrooms, shiitake. Used as seasoning and independent dishes.
Ginger. Useful, inexpensive, suitable for fresh, marinated, added to desserts, drinks.
Sake. This rice wine is used to make marinades and is served just like that.
Tea. Its homeland is China. Any Asian country still preserves the true traditions of tea drinking.

Here you can try such exotics that you will not find on the shelves of our stores: dog, snake meat, shark fins, bamboo, fern, and sea cucumbers.
Seasonings and Sauces

The deep identity of Asian cuisine is impossible without spices. Bright spices you will see at any market. Spices are added in large quantities. A mixture of curry, sesame, chili, coriander greens, cloves, and the spiciest wasabi are widely popular.
The Chinese love fennel, cinnamon, Sichuan pepper, and star anise. Make a mixture by adding each ingredient – you get Chinese five-spice powder. Not every European stomach will immediately get used to the sharpness and deep saturation of food flavored with such mixtures.
Sauces form a separate category. Without them, most of the dishes will lose some of their charm. Soy is only one of many. Together with it, seasoning galangal, lemongrass is used. From chili peppers, gang pet is obtained − a red, especially spicy curry sauce.

Main cuisines

The cuisine of each country in the region has a bright identity. Japan is marked by seafood, beef, pork, poultry. For sushi, according to this recipe, only raw fish is used. Clams, seaweed, potatoes, eggplants, radishes and turnips are just a few in a long list of Japanese foods.
Chinese culinary specialists are famous for strict adherence to cooking rules: a third of the time for processing products, the thermal part for two to four minutes, the abundant addition of spices, the layout of dishes before serving in accordance with traditions and color and taste.
In Korea, a similar composition of vegetables and meat, rice, soybeans are used. Favorite food: sauerkraut kimchee, raw fish hoe, chicken broth noodles korean noodles, broiled beef bulgogi. Koreans drink little tea, but they cook a lot of different sweet.
Thai cuisine is characterized by the use of coconut milk, lime, lemongrass, mint, basil, peanuts, and cashews.
Exotic street food, the bright taste of which so attracts European tourists, is fraught with dangers. For cooking, a deep pan with a lot of oil is often used. In an unusual eater, this provokes an increase in cholesterol. Fast processing of seafood does not always kill parasites and bacteria. Spicy spices will be not good in case of gastritis.
Asian food recipes provide an opportunity to touch the life of distant exotic countries, feel their aroma and taste. You can make a high-quality, competent translation of recipes from Asian languages in a translation agency https://translation.center/ukr-de. The history of a nation is not only the history of wars. The history of cooking is no less important. Through it, we touch the unfamiliar world, appreciating its way of life and culture.

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Asian cuisine is usually understood as the culinary traditions of China, Japan, Vietnam, Korea, Thailand, Indonesia, Malaysia, and the Philippines. It is also called Oriental or Oriental Cuisine. In fact, they are very different cuisines. Each of them is characterized by its own atmosphere, its own specific range of flavors, aromas and even colors. But in fact there is something that unites this luxurious variety into the certain unity, which is called the Eastern cuisine (or Asian – as you like it better).

That commonality is a philosophical approach to cooking, serving, and eating. Oriental chefs, be they Chinese or Japanese, Koreans, Vietnamese or Thais, are aware of themselves as both agents of great wisdom from the depths of centuries, and as true inspired artists, and as healers who are called to heal body and soul. Everything from the choice of products to the culture of eating is imbued with the idea of harmony. Tastes are balanced, the consistencies of foods, their aromas and even their shapes are balanced. And, of course, nutrients, vitamins and minerals are in perfect balance – also thanks to the basic cooking methods (quick frying, steaming and other methods of food processing that preserve maximum nutrients). That’s why the Oriental cuisine is recognized all over the world as healthy and wholesome.

If we talk about the Oriental cuisine in general, the product range is quite diverse and exotic for the European at the same time. Of course rice is the basis. Rice is everything in Asia. The Thais, for example, divide all food into rice and non-rice. They call rice “khao”, and vegetables, fruits, seafood, meat, all kinds of spices are “kap khao”, that is what is eaten with rice. It is said of a Chinese man who has lost his source of income that he has “broken his rice bowl.” Rice is served as a main dish, a side dish for vegetables, seafood, meat, etc., as an ingredient of various salads – sweet, salty, and spicy… Rice is used to make biscuits, rice wine, rice vinegar, and rice noodles.

Seafood is the second most consumed item. Fish and other seafood, including all kinds of crabs, shrimps, oysters, and seaweed, have made the Japanese cuisine famous. Without exaggeration the most popular Oriental dish in the world is Japanese sushi. Cooked from raw fish with rice, wrapped in nori seaweed, they are served with exotic spices – wasabi, pickled ginger, special soy sauce. Sushi is a whole culture within the original Japanese culinary school. For several decades, sushi hasn’t lost its popularity all over the world. Sushimans add exquisite accessories for cooking sushi and laying the table to their collections. Schools of sushi masters are being opened, television programmes and publications in mass media about various methods of preparation of sushi, their correct serving to the table, and about history of this truly unique phenomenon are perceived with great interest.

Seafood in the East is, of course, not only sushi. Many fish dishes represent Chinese, Vietnamese and Korean culinary traditions. Fish either changes its taste beyond recognition with whimsical combinations of spices, or appears in its most natural flavor, shaded by juicy vegetables or classic Oriental soy sauce.

It is possible to make a peculiar and very approximate “food map” of Asian cuisine, presenting each culinary tradition with the most popular product. Then the Chinese cuisine will most likely be indicated by all kinds of noodles and dishes based on them. Japanese cuisine, as already mentioned, is famous for seafood and, probably, misso soup made of special fermented soybean paste. The Thai cuisine will offer its poultry dishes with fruits, Vietnam offers a great variety of rice dishes with vegetables, Indonesia offers curries, and Korea offers wonderful spicy marinades.

Most researchers are inclined to believe that the healthfulness of Oriental cuisine is generally due to the low consumption of meat and animal fats. Indeed, for China, Japan, Korea or, say, the Philippines, meat is more of a luxury. After all, cattle farming in these countries has never been as developed as in Europe. Thus, the lack of vast pastures with succulent grass has served the inhabitants of Southeast Asia well. For centuries they have been characterized by excellent health and active longevity. In China, for example, the highest percentage of people whose age exceeds 100 years. At the same time, China and Japan have the lowest percentage of cancer cases.

And how slim are the Asians! Among them, there are almost no shapeless obese men and women. First of all, because of the balance of oriental dishes. Second, because of the special culture of eating. Tiny bowls and saucers, small pieces of food, which are convenient to grasp with chopsticks, this is a recipe for harmonious satiation without risk for the figure and health. In addition, chopsticks are an excellent tool for developing fine motor skills in children. Special studies have shown that oriental children who eat with chopsticks are significantly superior intellectually to their peers who are accustomed to the spoon.

And, of course, the attitude toward food as a pleasure, and toward cooking as an art – also explains a lot. And the spirited faces of the skilled cooks, the sumptuous variety of dishes, and the unforgettable taste. All this adds up to a magical combination of words – “Oriental Cuisine”.

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Popular dishes: sushi, rolls, miso soup.

Features of Japanese cuisine
This cuisine is the least spicy of all Asian cuisines, and therefore, strangely enough, tastes the most familiar to the European. The main ingredients are rice, fish and seafood. The cooking principle is minimal heat treatment (boiling, steaming, grilling). A dish is considered delicious if it managed to preserve its original form and natural flavor of the product. However, this principle does not apply to soy-based dishes such as soy sauce, miso paste, tofu cheese, etc., for the preparation of which soybeans are long and carefully processed. The traditional meal includes rice, soup, and at least three types of appetizers.

In addition to the sushi that many people love, other dishes are definitely worth a try:

• Tempura – pieces of meat, fish, and vegetables fried in batter;
• yakitori – grilled chicken and chicken offal kebabs with vegetables;
• kushiyaki – the same skewers of meat, fish and seafood cooked on the grill;
• traditional Japanese miso soup based on miso paste of fermented soy beans mixed with fish broth.

Other ingredients: meat, fish, shiitake mushrooms, and tofu cheese vary depending on the region, the season, and private culinary preferences.

Japanese wheat noodles (ramen, udon) or buckwheat noodles (soba) can be a side dish to meat or fish, as well as an ingredient in soups and salads. Salads, side dishes, sauces also include traditional for most Europeans vegetables: carrots, cucumbers, cabbage, lettuce as well as exotic ones: daikon radish, lotus, sweet potato. Well, for gourmets modern Japanese cuisine can offer marbled meat – beef wagyu and kobe. Despite the fact that meat is a borrowed ingredient of Japanese cuisine, today this country has developed traditions of raising and fattening cattle of special meat breeds.

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Popular Dishes: Meat, Poultry, Fish and Vegetables in Sour-Sweet Sauce, Peking Duck, Wontons

Peculiarities of Chinese cuisine
In this cuisine, unlike most Asian countries, there is much more meat than seafood. In addition to rice, the northern part of the country actively cultivates cereals – and eats flour dishes. And in general, according to the Chinese themselves, there is nothing edible that they do not use for food. There is no single Chinese cuisine: both the composition of products and cooking methods vary from region to region.

There are several influential and well-known culinary traditions:

• Cantonese;
• Shandong;
• Jiangsu;
• Sichuan.

Cantonese cuisine has given the culinary traditions of many countries dim sum, small portions of various snacks served for breakfast or before lunch. These can be vegetables and fruits, rice porridge with various additions, including meat, rolls of rice cakes with meat or vegetable fillings, even soups. Among dim sum snacks, fried dumplings (wontons), jiaoji filled with meat and vegetables, and steamed dumplings or yeast patties (baozzi) are a must. The most popular filling includes pork and cabbage, as well as pumpkin, mushrooms, tofu, and shrimp.

Shandong cuisine makes extensive use of grains and seafood, and preserving the taste of the food is important in cooking. The most famous dishes are stewed trepanfish and abalone, and carp in sweet and sour sauce. The most exotic dishes are shark fin soup and swallow’s nests. The real symbol of Chinese cuisine is Peking duck, also a traditional dish of Shandong Province. The duck meat, baked in a wood-fired oven, is served sliced thin with tortillas, sweet sauce, or soy and crushed garlic.

Jiangsu cuisine is characterized by its delicate flavor and the selection of ingredients according to the season. The most famous are “crystal pig’s feet” (salted pork hooves are fermented, stewed with onions, ginger, and rice wine added, and then frozen); pork head stew, turtle stew, pork meatballs, and crab shell powder.

Sichuan cuisine is characterized by spicy and greasy dishes. One of the symbols of this cuisine is ma po tofu, soybean curd stewed with ground pork or beef with seasonings and fermented soybeans. Another classic dish is gongbao chicken: marinated chicken pieces fried in sesame oil with nuts and red peppers.

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Meet the essentials of Asian cuisine:

• Cilantro. Coriander/cilantro is an Asian spicy herb that is used both fresh and dried. It is often called coriander, Chinese parsley. It is added to meat sauces and marinades.
• Red Chili Pepper. This spice is native to Central America and India. It has been used in Asian cuisine since ancient times. Today red pepper can be used in sauces, rice, vegetable dishes, beans, and potatoes.
• Lime. This citrus is used in the preparation of cocktails, candied fruits, salads, and sweet baked goods. Lime juice is poured over fatty varieties of fish. It is used to season various dishes. Lime cooperates well with hot red pepper. It is used widely in Asian cuisine.
• Ginger root. This product is used in pickled and fresh form. It is used for making sweets, drinks, sushi, noodles, etc.
• Rice Vinegar. It is an important ingredient, a natural product obtained from rice wine. The Chinese have been using such vinegar for more than 4,000 years. It is used to season soups, noodles, and Thai seafood dishes. There is a difference between black, red, and white rice wine vinegar.
• Coconut milk. A vegetable product obtained from the pulp of mature coconuts. It is used to make fritters, pancakes, soups, desserts with tropical fruits, vegetarian dishes.
• Soy sauce. Made from soy beans. It can have different tastes and consistency. It is called the emperor of Asian cuisine. Soy sauce can be used with almost any dish.
• Wasabi. This is the pride of Japanese cuisine. An interesting spicy spice, derived from the root of a local plant, is a favorite in different countries. You can even use it in original dishes: desserts, soups, salad dressings, sauces, and marinades.
• Oyster sauce. The additive is an extract from cooked oysters. It does not smell of the sea. Its taste is sweet-salty, rich, reminiscent of beef broth. Fragrant dark brown sauce has a thick consistency. With its help it is so easy to emphasize the taste of cooked dishes of meat, fish, vegetables.
• Sesame. Sesame seeds are another key spice in Asian cuisine. They are added to soups, salads, and baked goods.
• Fish sauce. It was invented in the 1st millennium BC in China. This salty spice has a unique flavor. The color of the sauce can be golden brown or red-transparent. It is most often used in place of salt as a seasoning for meat and fish.
• Sesame oil is dark. It is made from roasted sesame seeds, has a concentrated consistency, has a strong aroma and long-lasting flavor. It is used for frying and stewing.
• Buying sauces once, you can use them repeatedly and prepare from them a large number of dishes.
• You can take any vegetables and meat slices, fry them in sesame oil and add pre-boiled noodles. Using oyster, fish and soy sauces, turn a boring dish into a delicious Asian dish.
• At the end, add lime juice and sesame seeds. It will be amazingly beautiful and delicious!

Do you still think Asian cuisine is something unusual and distant? Why don’t you test out the author’s Thai cooking recipes at home.

No one disputes, Asian dishes are exotic. But any hostess can cook them. All you need to know is a few tricks and a few tweaks.

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Popular dishes: sabji, dal bean puree soup, roti cakes, samosi cakes, chutney sauces

Peculiarities of Indian cuisine
The cuisine of southern and central regions of India is predominantly vegetarian. The main part of their diet consists of rice, various kinds of vegetable stews (sabji), soups made of peas, lentils and other pulses (dal), flatbreads, honey, dairy products and fruits. Meat is cooked in the northern states, either lamb or poultry. Beef is not eaten in most of the country: in Hinduism the cow is a sacred animal.

The most popular folk Indian dish is dal. Cold and hot, spicy and sweet, with tomatoes and garlic, lemon juice, coconut milk – there are many varieties. It is no coincidence that in India there is a saying that you can cook dal every day for a year and never repeat the recipe.

Sabji in Hindi means “vegetables”. Traditional Indian vegetable dishes are prepared from cabbage (cauliflower, white cabbage, broccoli), potatoes, okra, zucchini, eggplant, spinach, tomatoes, cucumbers and herbs. The peculiarity of cooking is the large amount of spices.

For example, India is considered the motherland of curry spice, a spice mixture based on turmeric root, which includes cayenne, white, black, and allspice, coriander, fennel, ginger, cardamom, cloves, fenugreek, cumin, and mustard. Curries for poultry, meat, fish, vegetables contain different composition and ratio of spices. A liquid vegetable or meat dish seasoned with this mixture is also called curry in India.

Dairy products such as clarified butter ghee, white cheese paneer (reminiscent of Adige cheese), curd (dairy product, reminiscent of yogurt) go well with vegetables. Vegetarians should definitely try palak paneer (spinach stewed with paneer cheese) and malai kofta, meatballs made of potatoes and paneer in a creamy sauce. And meat-eaters will surely love the tandoori chicken – chicken marinated in yogurt with spicy spices and baked in a tandoori oven.

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