Bicol express ingredients list
Location of the continent of Asia. This is a list of Bicol express ingredients list cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan.
Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation’s nomadic way of life.
Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as “noodle-rich”.
Kazakh cuisine revolves around mutton, horse meat and various milk products. East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes. Hot pot featuring a simmering soup stock involving a variety of Chinese foodstuffs and ingredients that are served beside the pot for the diners to put in. Cantonese comes from Guangdong Province in southern China. Due to Guangdong’s location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine.
Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Jiangsu is derived from the native cooking styles of the Jiangsu region in China. Food texture is often soft, but not to the point of mushy or falling apart.
Other characters include the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. Shandong in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of Shandong, an eastern coastal province of China. Possibly Shandong’s greatest contribution to Chinese cuisine has been in the area of brewing vinegar. Zhejiang is derived from the native cooking styles of the Zhejiang region in China.
Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance. Western world, Japan, and Southeast Asia, due to Hong Kong’s past as a British colony and long history of being an international city of commerce. Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine. Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine.
