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Eastern Asia

In China, the word for rice is the same as the word for food, telling of the grain’s significance in the country’s culture. Rice is revered throughout East Asia, and is an indispensable component of most meals throughout the region. Since rice is difficult to cultivate in the harsh climates of North China and Mongolia, local diets instead rely on hearty, fatty foods like mutton and lamb, and a variety of rich dairy products. China’s culinary influence can be felt throughout East Asia. Now essential to Japanese cuisine, tea, noodles, and soy actually originated in China. Another example of China’s reach is found in Macao, a former Portuguese province with a large Chinese population. Today, Macanese cuisine is a unique fusion of those two country’s distinctive cooking styles. And, throughout Hong Kong, the Cantonese small bites called dim sum are one of the area's most famous treats. An abundance of seafood is also characteristic of East Asian cuisines, especially in the island nations of Taiwan and Japan, which have limited natural agricultural resources.

Featured Cook Ji Eun Cooking Level: Beginning Home Town: Sanbon, Kyonggi-Do, South Korea Living In: Federal Way, Washington, USA

About me: I am a 17 year old high-school student from the Seattle area. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »