isys 100 Asian

Street food

Taiwan snacks reputation, to eat, night market is the best destination. Night market with strong local characteristics with typical local flavor of the captive every night people heart, night market in major transportation hub, crowded places, such as the scholastic, fuxing south road, and snake alley. In these places, you can really feel what is called the \"popularity\".

Lu pilau

Tainan eel noodles

Tainan has a long-established eel noodles store opened more than 80 years, its born Fried eel is very good, mainly is the fire saute the hands of kung fu, coupled with the unique formula of 4 kinds of vinegar. Eel fry pan and pour into the prepared pasta, but 27 seconds, fry out of eel is delicious crispy, add special vinegar to go rancid flavor, acid sweet taste, aftertaste making a person is repeatedly.

Material quality, the meat must be crisp lu lu (the pork neck, commonly known as the emperor), the meat here to make it authentic louboutin pilaf. Rice is good on japonica rice; Plus a lunch dishes -- Taiwan's unique flavoring soybean oil foot marinating eggs, looking at let a person cannot help. Have a bite, sweet but not greasy, good appetite. there is a link following about a video shows the street food in Asian. http://youtu.be/SLvAQX1XLqw

Mongolian diet

 

Mongolian diet. Species diversity. Traditional food is given priority to with dairy products, meat, food is complementary; Now with greatly increased the proportion of vegetables and fruits. Dairy products, meat, and grain in pastoral areas is almost \"three cent world\". Farming and pastoral areas is given priority to with food, meat, milk is complementary, breast meat in agricultural areas the proportion of relatively far less. The Mongolian traditional diet without meat and milk. Meat is given priority to with beef and mutton, xi will fresh bones with meat cooked together after eating with your hands, commonly known as \"meat in hand\". After dry fresh meat cut into bars, or eat slowly. In the long nomadic life, Mongolian has created a set of production and ways of preserving milk food. Fresh milk by fermentation, steaming, boiling, drying and other processes, can be made into butter, cream, milk wine, dry milk, creme, etc. The food is both nutrition and tastes different. Mongolians also love to eat Fried of easy to carry, hungry. Milk tea is they depart from drinks all day long.

Food in Vietnam

Vietnamese cuisine encompasses the food and beverage of Vietnam. Vietnamese always use a lot of different vegetables, herbs and spices, like lemon, lemon grass and so on. Due to the Buddhist faith, also have some famous vegetarian dishes in Vietnam. The most common meat in Vietnamese cuisine are chicken, pork, beef and seafood; however, duck and lamb rarely appears in Vietnamese.
Vietnamese cuisine can be divided into three cuisine. Norther Vietnam is the main source of Vietnamese culture, so that lots of famous dishes are derived from northern region. In addtion, dishes in northern region are more tradditional and the choice of spices, materials are more strict.
People in southern Vietnam was love sweet food. As a diversified area, it will use more different kind of spices than northern region.
There is a big difference in central Vietnam diet, south and the north, in central Vietnam, there has more small dishes that are very specy.

How to make dumplings

This is the first step to make dumplings. Put the right amount of flour in the porcelain bowl, slowly into the water, at the same time, another hand constantly stirring with chopsticks, of course, may also directly bring a stir by hand. Pay attention to while doing this step: water injection speed is slower, don't head to pour the water into it. Stir evenly, don't let the flour block. After mixing, the surface with the hand rub together, use the technique such as kneading, chuai make dough evenly. The small dough no doughball determined, put the dough in porcelain bowl, and cover the lid. This is called \"wake up\". The purpose is to make the dough in the water more even.
Types of stuffing mix Chinese people eat dumpling stuffing is very rich, here only the white turnip \"pork\", for example. Will measure appropriate pork chop into mince (also can use the store sell processed meat). Put in bowls, add appropriate amount of prickly ash water DaXian. The goal is to make fresh pork to xing. Put cabbage and chop finely, containers, salt, fight excess water in cabbage. Later, with the hand will be at the end of the Chinese cabbage group, squeezed so hard that to make the cabbage as far as possible at the end of the dry. After will at the end of the dish into minced meat, at the same time into the mix with sesame oil, chopped green onion, ginger, salt, soy sauce condiment, etc. Use chopsticks or a spoon tools such as fast mixing according to clockwise direction. Is important to note that stir in one direction only, or it will scatter filling.
To catch she has to wake the good surface cut into several pieces, respectively, and two fingers wide thick noodles, then cut into small pieces with a knife, cut the roll, then cut up, roll them back in the opposite direction, cut small pieces roll them in a dry flour, according to a small round cakes. Set aside. The ends with a fine, middle thick stick paper. Put XiaoMianBing surface stick, rolling surface stick hand, another hand pulling a bread roll. Rest is to be a another. Be rest hard to evenly, make another around the middle thickness, thin wafer.
Make dumplings with wide bamboo or chopsticks to stir up the right amount of filling. In the middle of the rest in another. Folded in half, the rest will be another in real a small piece, set in the heart, it will take a discount on both sides did not closed part of the son and compaction. This is the basic method of making dumplings. There is a way to quickly crowded dumpling. Is his hands curled up relatively, put the dumplings in between hands index finger and thumb, yank. Cloaked dumplings will roll once, in dry flour on GaiLianEr again. Prevent sticking together. 
Boil dumplings in the pot of water to boil and in the package dumplings. Spoon clockwise in the direction of the stirring pot of water, put the dumplings with the turn up, in order to prevent the glue in the bottom of the pot, the stuffing is broken. Turn down the fire, cover the lid. Remember a saying: \"simmer stuffing, open skin\" cooking is, covered with lid when filling to ripe, opened the lid skin easily. After boiled, pour into a bowl of cold water, then boiled, boiled again, then pour a bowl, boiled, saw the dumplings one by one all round float can out of the pot.
Eat dumplings dumplings served hot, can't you keep eating like this. Eat dumplings is to have cultured. In the dishes into the vinegar, soy sauce, sugar, garlic, etc., clings to eat. Ha ha, good, don't bite off my tongue!!!!!!!!!!!!!!!!!!!!!

Dessert in China

Dessert, is a very broad concept, roughly divided into desserts and extensive pattern of sugar water. Dessert, as the name suggests, is what can't do dinner, nature also need not scruple nutrition or some other imprison our taste preferences, such as rules, as long as all drinkable dessert to become a good snacks. Worthy of the name snacks more appropriate place in my heart, a wonderful thing in the world is this meaning.

Taiwan

Fresh taro fairy branches in Taiwan, most of the cities have set up, its characteristic is to emphasize product is the pure manual production, USES the finest natural ingredients, no preservatives, stick to do, to boil, now now now sell. Mainly by taro, circle of bone and red bean milk, lubricating delicate taste, taste is very unique. This is the tranditional Taiwan dessert.

Milk Tea

Milk tea is a tea and milk (or cream, brewing powder) mixed drinks, can try to regulate drinking, visible from all over the world its trace, and the origin of the beverage and the way of production is around because of the features are different.

Hot Pot

Hot pot（chafing dish) as a popular folk cuisine, popular around the country. China's hot pot design and color, the pan qian. Metal or ceramic pot, the unity of furnace and a feeder. Furnace buy charcoal fire, making soup boiling with cooked dishes, often with eat boiled over. Also use hot pot cooking dishes.

China's hot pot design and color, the pan qian. Famous like sichuan spicy hot pot, spicy flavour, famous; Guangdong seafood hotpot, calcium bone hotpot food and not greasy, delicious infinite; Beijing lamb shabu flavor and chic, hanging appetite. Moreover, hangzhou "three fresh hot pot", "bush meat hot pot" of hubei, northeast of the "white meat hot pot", Hong Kong's "beef hot pot, chongqing's" yuanyang pot "assorted hot pot, spicy hot pot, Shanghai and so on, also does not have flavour, inviting saliva, is a cold winter in the spring breeze" table ", by diners relish.

According to the fuel with carbon fire, electricity, alcohol, etc.; To distinguish between hot pot structure according to have large, single pot

Sichuan hot pot (eight) (hot pot); According to the raw material; To taste several soup base, yuanyang hot pot, spicy and fresh, hot and fresh.

In addition, there were press pot system materials into copper pot, stainless steel pot, ceramic pot, and some of the more unique hot pot. Shandong Wang Kezhong invented a hot-pot table, the middle is composed of 1 8 small 9 only hot pot holder, each only hot pot again by the electric heating plate, hot pot soup POTS, metal plate, pot collocation, etc. When need to taste the hot pot feast, the table can be used as special each guest hot pot, also can put in the middle of all kinds of dishes to match with hot pot. If cover nine round hole on the cover, and serve

Maldivian Food

   Maldives is an important crossroad in the Indian Ocean, traders and visitors over time have left their mark on Maldivian cuisine in addition to contributing towards the moulding of the country’s culture and norms.

Traditional Maldivian cuisine is based on three main items and their derivatives which are Coconuts, fish and starchy

   The coconut is used to obtain coconut milk, or as coconut oil in dishes that are deep-fried.Hunigondi is the traditional Maldivian implement used to grate the coconut. Fish

   

   The favorite fish is skipjack tuna, either dried or fresh. Other similar fish species that are part of the average Maldivian diet are  little tunny , yellowfin tuna , frigate tuna,  Mahi-mahi and Mackerel scadThese can be eaten boiled or processed.

   These are starches like rice, which is eaten boiled or ground into flour, tubers like taro and  sweet potato , as well as fruits like breadfruit or screwpine . Tubers and breadfruit are eaten boiled. The screw pine fruit is mostly eaten raw after having been cut into thin slices.

Food in Brunei

    Brunei has developed a unique fusion of cuisine which integrates aspects of Arab, Indian, Malay and Chinese styles of cooking. This adds up to one of the most interesting and delicious local cuisines in Asia. The food in Brunei most resembles Malaysian and Chinese cooking.

    The staple of the Brunei diet is rice and wheat. Most dishes incorporate coconut milk and chili, and use typical Asian frying methods. Meat is not a common ingredient, especially pork since the Islamic law. When eaten, meat is typically accompanied by stewed vegetables. Water buffalo, chicken and beef are often reserved for special occasions, while fish and shellfish are eaten more regularly. Fruits round off the menu, with an astonishing range of tropical delights on offer.

    National specialties include prawns with chili and coconut milk, fried chicken and garlic wrapped in pandan leaves, and spicy beef with potato and beans. Many dishes are traditionally very spicy. A wide range of Malay rice cakes and sweets are also popular.

Turkish food

     In the morning, Turks usually prefer a simple breakfast. A typical Turkish breakfast consists of cheese ,butter, olives, eggs, tomatoes, cucumbers, jam, honey, and soups are eaten as a morning meal in Turkey. A common Turkish specialty for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs.

     Actually, Turkish people generally prefer to eat at home and a typical meal starts with soup, followed by a dish made of vegetables or legumes boiled in a pot  which typically with meat or minced meat, often with or before rice or bulgur pilaf in addition of a salad, which is  made from diluted yogurt and minced cucumbers.

    In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant and peppers or potatoes served with yogurt and tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep's cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal.

Snack in Korea

Fried rice cake: Fried rice cake is one of the most popular food in Korea. Put rice cake, onion, fish noodle and sesame on the iron plate, then use chilli sauce, sugar and water boiled and fried. It taste a little bit sweet and spicy. People of all ages in Korea are like it.

Sausage: This is a traditional snack in Korea. The taste is very special, some people may feel unable to accept its taste at firstly, but after you ate up you wiil never forget it. It has a special and wonderful attraction, so still lots of people love it.

Fish ball: Put the sugar, salt, starch and cooking wine into fish and use water to bioled. You can also put radish and crab in it can make the soup more delicious. It is especially welcomed by children and foreigners.

ingredient

Ingredients to make food that requires the use of materials, such as cucumber, cabbage, beef, longan... Ingredients can be divided into different categories according to different characteristics. Such as: vegetable ingredients, such as, meat ingredients; Such as: cold sex food, hot food...

Bibimbap

Bibimbap is a traditional and popular dish in Korea. Bibimbap consist of a variety of vegetables which are fresh and in season and rice and chilli sauce. It is very easy to cook, just put these materials in a bowl and stir with chilli sauce. You can enjoy the delicious dish quickly when you are very hungry.☺
There are also have a special meaning in Korea. Bibimbap also stands for love in Korea. When a couple ordered a bibimbap, the boy should help the gilr to stir it well firstly , if the girl can not eat up then the boy has to eat up the rest. This shows the love between the boy and the girl.

Diet culture

 

Diet mainly depends on the geographical environment. Asia is the world's most complex geographical environment of the continents, so Asian food culture is also the most complicated. From Mongolian uninhibited and bake complete sheep to jiangnan delicate snacks, from Asia called naan to Japanese sashimi, drink from the stewed pork and vermicelli is a kilo of northeast to wings in addition to aircraft have legs except what chair have cantonese food, diet culture, differ in thousands ways, this is the charm of Asian, the diversity of culture in this show incisively and vividly. Following is a link for a vedio about diet culture in Asia.

http://youtu.be/pJDViW3ymY4 

 

Fish

"Fish filet in hot chili oil" is one of the famous dish not only in Sichuan province, but also in the whole China.
It originated in Chongqing. In 1983, Chongqing province hold a cooking competition, the master used today's cooking method of "shui zhu yu" to cooked a totally different dish called"shui zhu rou pian". At last, he won the competition. To celebrate he won the competition, lots of friends were invited. One of his friends brought a fish and said to him:" can you share the dish which you won the competition?" He was worried about it because there is no meat in his house. At that time he got a good idea was that to use the fish instead of meat.Since then, "fish filet in hot chili oil" is very popular and can be delicious dish for almost people.
To cook the dish will need lots of chili and oil to boil the fish. So, this dish was very hot and not everyone can accept it.Are you ready to try this dish?!

Thai cuisine

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.
As an acknowledged expert of Thai cuisine, David Thompson, explains in an interview: "Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

Korean Food

Korean food is some of the healthiest on earth, with an emphasis on vegetables, meats cooked simply and without much oil and a near obsession with the fermented vegetable kimchi.
Much of the food that exists today and the customs surrounding it have come from royal cuisine and the complex customs of the ancient court. The food is a study in balance with consideration given to temperature, spiciness, colour and texture along with careful presentation.
Starting with ritual bowls of rice and soup, the meal is built around numerous shared side dishes, each carefully selected to complement the other. A banquet consists of many dishes cooked in various ways -being steamed and simmered, pan-fried and stewed, fermented and raw. One constant is the presence of the beloved kimchi which is adored for its sour tangy crunch as well as being a digestive aid. Many Koreans say they just don't feel right without kimchi and feel weak and unwell without it.
Traditional restaurants often feature charcoal grills in the middle of the table - a type of indoor bbq. Paper-thin slices of marinated meat -bulgogi- or beef ribs - kalbi - are grilled, cut into pieces and wrapped in lettuce leaves with garlic, chilli and soybean paste. They're eaten in one bite as it's considered the height of rudeness to bite into a lettuce parcel.
Koreans also place importance on food as medicine, using exotic ingredients such as dried persimmon, red dates (jujube), pine seeds, chestnut, gingko, tangerine and ginseng in their cooking and also in special.

Japanese cuisine

     Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

     Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.

     Japan has an indigenous form of sweets called wagashi, which include ingredients such asred bean paste, as well as its indigenous rice wine sake.

     Japanese cuisine, particularly sushi, has now become popular throughout the world.

Four main different cuisine in China!

A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Sichuan cuisine, Jiangsu cuisine and Shandong cuisine. Thoses of them have totally different method of cuisine.
Cntonese cuisine: Guangdong lies in the south of China and has rich natural resources. In addition to seafood, some wild animals like snake as their main characteristic. Cantonese style is the unique and charm dishes, which enjoy a long history and a good reputation both at home and abroad. It is common with other parts of the diet and cuisine in Chinese food culture.

Sichuan cuisine: Sichuan is located in the southwest of China, it's cuisine is the main style of Chinese cuisine originating. It is totally different from Cantonese cuisine. Sichuan cuisine is famed for bold flavors,particularly pungency and spicness.

Shandong cuisine: Shandong cuisine once formed an omportant part of the imperial cuisine and was widely promoted in north of China. Shandong cuisine is featured by variety of  cooking techniques and seafood. Some snacks are worth to try as well.

Jiangsu cuisine: Jiangsu cuisine is one of the major components of Chinese cuisine. It is very famous all over the world for it's distinctive and taste.

Briefly introduction about Asian food

      Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.