Asian Food Tour: The World-famous Chinese Noodles

When we think of Asia, the first thing that strikes into the mind is enormous diversity. It is impossible to explain in a couple of sentences the kinds of cuisines in China, Japan, Korea, Vietnam, Thailand, and India. No less significant are likewise dishes from nations, for example, Malaysia, Singapore, Indonesia, and Cambodia. One thing is sure: among a broad scope of fascinating flavors positively, everybody will discover something for themselves.

Major Categorization Of Asian Food

According to geographical location, we can categorize Asian food culture into three major categories:

  • Southeast Tradition (Thailand, Cambodia, Vietnam, Singapore, Malaysia, Brunei, and Indonesia)
  • Northeast Tradition (China, Korea, Japan)
  • Southwest Tradition (India, Pakistan, Sri Lanka, Nepal, and Myanmar)

Although we are classifying Asian food into a broad category, each country has its separate cuisine tradition with a large number of recipes inspired from ancient cultures. So let’s see the most prominent and most influential Asian food cultures:

1. Chinese Cuisine
The vast regions, social and atmosphere contrasts of the nation, makes Chinese cuisine the most varied among others. They all share some essential elements: many vegetables and furthermore traditional method for cooking – rather than culinary analyses Chinese want to stick to conventional recipes.

2. Indian Cuisine
Indian cuisine is a combination of cuisine styles in the vast area, where culture, religion, and tradition have had a massive impact. To improve the flavor of Indian food people, utilize an entire pack of flavors (like cloves, ginger, cardamom, cinnamon, cumin, turmeric), herbs (coriander) and sweet-smelling natural products (tamarind, mango, raisins) and their seeds.

3. Japanese Cuisine
Due to the nearness of the sea, we can see that seafood and fishes have a significant impact on Japanese cuisine. Japanese recipe trickily includes seafood in their methods, thus to make them healthier.

4. Korean Cuisine
The primary thing that rings a bell about Korean cuisine is an exotic spiciness and distinct taste of dishes. Dishes have heaps of crisp, characteristic, and excellent ingredients and furthermore low-fat substance.

5. Thai Cuisine
New flavors (basil, coriander, galangal, bean stew), coconut milk, curry glue, a ton of fish – this unordinary blend of flavors in the mix with a unique, flawlessly enlivened method of the organization make Thai cuisine so exceptional.

Chinese Noodles: Most Popular Chinese Cuisine In The World

The Chinese accept that each meal ought to contain an equal division between fan, grains and starches, and t’ sai, natural products, and vegetables. Like Italian pasta, Asian noodles shift in width – they can be thick as espresso mix sticks or small as toothpicks. With regards to length, in any case, they are generally served long and whole. This is because long noodles symbolize long life in Chinese cuisine.

What Are The Famous Types Of Noodles?

There is some disagreement about who initially thought of blending water and flour to make noodles. Paying little mind to their starting point, we do realize that the Chinese have been eating noodles for roughly a long time since the Han tradition (206 BC – 220 AD).
Mainly, there are four fundamental types of noodles based on major ingredients used:
• Wheat-flour noodles:

Wheat-Flour Noodles

These noodles are either baked or boiled using only water and wheat flour. These noodles can be made fully veg or with eggs. So, there is no need to consider separate type for egg and meat noodles. Finally, veg or non-veg is a matter of choice.

• Rice noodles:

Rice flour noodles with egg curry

Rice noodles are extremely used type of noodles. Chinese people make rice noodles with different sizes from thin to flat and with dry fries to flavored soups. Then they keep them in water for 15-20 minutes to let them soak.

• Starch or Cellophane noodles:

Starch noodles

Likewise called bean strings, oily noodles, or even bean vermicelli, cellophane noodles are the products of mung bean starch. Cellophane noodles function admirably in soups and pan-sears.

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