Cooking is probably the oldest of human activities. When human evolution was at the hunter-gatherer stage, cooking was very simple — kill something, throw it on the fire together with whatever vegetables and fruits were found that day, and eat. Spices and cooking equipment were rather simple during that time and there probably was not much variety in the average diet in the past. Since those very early beginnings, 网上亚超 has become almost an art form but still remains a fundamental part of our everyday lives.

Although many Asian cultures share the tradition of gathering the family unit or clan together to socialize or celebrate over a big meal, the many cultures of Asia each developed their own ethnic cuisine with the interaction of history, environment, and culture. Culinary historians and anthropologists have a tendency to identified three main categories of Asian dietary cultures that have developed through the centuries. As with practically any classification system, there exists some overlap, however they roughly represent for the main groups or types of traditional Asian cooking.

The first is known as the southwest style which includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (derived from Turkish cooking), and using hot peppers, black pepper, cloves, along with other strong spices, together with ghee (a butter oil). Curry also became a staple in this dietary culture. From the teachings of Hinduism, cows were used only for their milk and never for meat. In addition to rice, chapati made from wheat or barley will also be a staple area of the diet, and beans also play a crucial role in meals.

The second major dietary culture of Asia will be the northeast tradition, comprising China, Korea, and Japan. This tradition designed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings rise above being mere foodstuffs as they are also used as medicines to advertise a lengthy and healthy life. Furthermore, food became related to many religious traditions too, as many northeast Asian cultures commonly used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian varieties of cooking, with a number of different styles based on region — the most basic difference being between northern and southern varieties of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of reekrc and garlic tends to be very popular. In contrast, Japanese cooking came to emphasize the frequent usage of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is focused on grilling or sauteing and the usage of hot chili spices (i.e., kim chi, etc.).

Finally, the third major dietary culture of Asia is definitely the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, or boiling, supplemented with discrete 网上亚超, including citrus juices and herbs like basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures within the southeast substitute fish sauce, together with galangal, lemon grass, and tamarind for further flavor.

Comparing the three cuisines with one another, we observe that curries are very important towards the cuisines from the southeast and southwest, less so inside the northeast. Southwestern curries are typically based on yogurt, whereas the curries in the southeast are generally based on coconut milk. Needless to say, rice is really a staple starch in every three cuisines areas. In addition to rice, southwestern cuisines are supplemented with many different leavened and unleavened breads while southeast and northeast cuisines add noodles produced from rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are employed in all three cuisine areas, while chilies tend to be more common within the southwest and southeast.