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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld Cuisines↳ from Eight great traditions: Sichuan, China
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Tea (oolong, pu-erh, longjing), baijiu, huangjiu
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The world's most-consumed spirit by volume. Fermented in pits with a grain starter (qu), giving powerful aromas: 'strong aroma', 'sauce aroma', 'light aroma' and 'rice aroma' styles.
Amber Chinese 'yellow wine', aged for years; also a key cooking wine.
China's most famous green tea, with flat jade leaves and a chestnut sweetness.
Between green and black tea; Tieguanyin is floral, Da Hong Pao is roasted.
Fermented tea pressed into cakes and aged like wine; earthy and deep.
The least processed tea: delicate and sweet.
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
17,000 islands; Padang (Minangkabau) food is famous for rendang.