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Due to Asia's vast size and extremely diverse geography and demographics, [[Asian cuisine]]s are many and varied, and include [[East Asian cuisine]], [[South Asian cuisine]], [[Southeast Asian cuisine]], [[Central Asian cuisine]] and [[West Asian cuisine]]. Ingredients common to East Asia and Southeast Asia (due to [[Chinese in Southeast Asia|overseas Chinese]] influence) include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy and tofu, with [[stir frying]], steaming and [[deep frying]] being common cooking methods. While rice is common to most regional cuisines in Asia, different varieties are popular in the different regions: [[Basmati rice]] is popular in South Asia, [[Jasmine rice]] in Southeast Asia, and long-grain rice in China and short-grain rice in Japan and Korea. [[Curry]] is also a common ingredient found in South Asia, Southeast Asia and East Asia (notably [[Japanese curry]]); however, they are not popular in West Asian and Central Asian cuisines. Those curry dishes with origins in South Asia usually have a [[yogurt]] base, with origins in Southeast Asia a [[coconut milk]] base, and in East Asia a stewed meat and vegetable base. South Asian cuisine and Southeast Asian cuisine are often characterized by their extensive use of [[spices]] and [[herbs]] native to the tropical regions of Asia.

Translations:Cuisine/18/en - Revision history

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