Query: Szechwan dish food cuisine

Relevant passages:
Afghan cuisine <=SEP=> Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet football-shaped melons.

Akan cuisine <=SEP=> Akan cuisine, the cuisine of the Akan people, includes meat and fish (seafood) grilled over hot coals, wide and varied range of soups, stews, several kinds of starch foods, groundnut, palm, patties (or empanadas), ground corn (maize), sadza, ugali.Dokonu & grilled tilapia is a type of dish prepared in the style of Akan cuisine that often includes tomatoes, onions, sweet or hot red and green peppers.

Ambuyat <=SEP=> Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch.

American Chinese cuisine <=SEP=> American Chinese cuisine, known in the United States as simply Chinese cuisine, is a style of food developed by Americans of Chinese descent and served in many North American Chinese restaurants. The dishes typically served in restaurants cater to American tastes and differ significantly from Chinese cuisine in China itself. Although China has various regional cuisines, Cantonese cuisine has been the most influential regional cuisine in the development of American Chinese food.

Ants climbing a tree <=SEP=> Ants Climbing a Tree (simplified Chinese: 蚂蚁上树; traditional Chinese: 螞蟻上樹) is a classic Sichuan dish in Chinese cuisine. Additional names for the dish include "Ants climb tree", "ants climbing up a tree", "ants on the tree", "ants creeping up a tree", "ants climbing a hill" and "ants climbing a log". The dish consists of ground meat, such as pork, cooked in a sauce and poured over bean thread noodles.

Baingan bharta <=SEP=> Baingan bharta or Baingan ka bhurtha or  Baingan da bhurtha or Wangyacha Bharit (Hindi: बैंगन भरता, Urdu:  بینگن کا بھرتہ ‎, Marathi: वांग्याचं भरीत, Bengali: বেগুন ভর্তা, mashed eggplant) is a South Asian dish bearing a resemblance to baba ghanoush as well as to the Iranian dish Mirza Ghassemi. Baingan bharta is a part of the national cuisines of  India, Pakistan, and Bangladesh.

Bamischijf <=SEP=> A bamischijf is a Dutch snack consisting of a slice (Dutch: schijf) of bami, breaded and deep-fried. It is a Dutch modification of an Chinese-Indonesian noodle dish bakmi goreng. Nasischijf is a similar dish made with nasi goreng.

Black cardamom <=SEP=> Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying.

Brazilian cuisine <=SEP=> Brazilian cuisine has European, African and Amerindian influences.  It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.Ingredients first used by native peoples in Brazil include cassava, guaraná, açaí, cumaru, cashew and tucupi.

British cuisine <=SEP=> British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom.

Caribbean cuisine <=SEP=> Caribbean cuisine is a fusion of African, Amerindian, European, East Indian, Arab and Chinese cuisine. These traditions were brought from many different countries when they came to the Caribbean.

Cellophane noodles <=SEP=> Cellophane noodles (/ˈsɛləˌfeɪn/; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls.

Ceviche <=SEP=> Ceviche (Spanish pronunciation: [seˈβitʃe]) is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantain.

Chana masala <=SEP=> Chana masala [ˈtʃənaː məˈsaːlaː], also known as chole masala or channay or Chholay (plural) is a popular dish in Indian and Pakistani cuisine. The main ingredient is chickpeas (called "चना" (chana) or "छोले" (chhole) in Hindi-Urdu). It is fairly dry and spicy with a sour citrus note. Chholay are sold as snack food and street food in India and Pakistan.

Chen Kenichi <=SEP=> Chen Kenichi (陳建一, Chin Ken'ichi, simplified Chinese: 陈建一; traditional Chinese: 陳建一; pinyin: Chén Jiànyī, born January 5, 1956 in Tokyo, Japan), whose name is often romanized Chin Kenichi in Japanese sources, is a chef best known for his role as the Iron Chef Chinese on the television series Iron Chef.  Nicknamed "The Szechuan Sage", he wears a yellow outfit and rises into Kitchen Stadium holding a cleaver in his hand.

Chen Kenmin <=SEP=> Chen Kenmin (simplified Chinese: 陈建民; traditional Chinese: 陳建民; pinyin: Chén Jiànmín; Japanese: 陳 建民 Chin Kenmin); June 27, 1912 – May 12, 1990) was a Japanese chef of Chinese origin, also known as the father of Chen Kenichi, the Iron Chef Chinese on the television show Iron Chef.Born in Yibin, Sichuan, China, Chen emigrated to Japan in 1952, and became a Japanese citizen in 1954.  Chen had originally specialized in Chinese imperial cuisine.

Chicago-style pizza <=SEP=> Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge and a deep surface for the large amounts of cheese and chunky tomato sauce.

Chicken (food) <=SEP=> Chicken is the most common type of poultry in the world.In developed countries, chickens are usually subject to intensive farming methods.

Chifle <=SEP=> Chifle is a side dish, snack food, or finger food of Peru and Ecuador. Chifle is not to be confused with banana chips.

Chili oil <=SEP=> Chili oil (also called hot chili oil or hot oil) is a condiment made from vegetable oil that has been infused with chili peppers. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.Chili oil is typically red in color.

Chinatown, Los Angeles <=SEP=> Chinatown is a neighborhood in Downtown Los Angeles, California that became a commercial center for Chinese and other Asian businesses in Central Los Angeles in 1938. The area includes restaurants, shops and art galleries but also has a residential neighborhood with a low-income, aging population of about 10,000 residents.The original Chinatown developed in the late 19th century, but it was demolished to make room for Union Station, the city's major ground-transportation center.

Chinatown <=SEP=> A Chinatown (Chinese: 唐人街/華埠/中國城, Cantonese jyutping: tong4 jan4 gaai1, Yale: tohng yahn gāai, Mandarin Pinyin: Tángrénjiē/Huá Bù/Zhōngguó Chéng ) is historically any ethnic enclave of Chinese or Han people outside China, Taiwan and Singapore. Areas known as "Chinatown" exist throughout the world, including the Americas, Europe, Africa, Australasia and Asia.

Chinese cuisine <=SEP=> Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences.

Churumuri (food) <=SEP=> Churumuri is a dish of puffed rice mixed with carrot, tomato, spices, jaggery along with coriander leaves. It's a famous evening snack of Karnataka.

Cookbook <=SEP=> A cookbook (sometimes cookery book in Commonwealth English or cook book) is a kitchen reference publication that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a wide variety of topics, including cooking techniques for the home, recipes and commentary from famous chefs, institutional kitchen manuals, and cultural commentary.

Cooking <=SEP=> Cooking or cookery is the art of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has.

Couscous <=SEP=> Couscous (/ˈkʊskʊs/ or /ˈkuːskuːs/; Berber: ⵙⴽⵙⵓ, seksu, Arabic: كسكس‎, kuskus or كسكسو kseksou) is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it.

Cuban cuisine <=SEP=> Cuban cuisine is a fusion of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the cuisine of the neighboring Dominican Republic and Puerto Rico.

Cuisine <=SEP=> A cuisine (/kwɪˈziːn/ kwi-ZEEN; from French [kɥizin], in turn from Latin coquere = "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine.

Cuisine of Jharkhand <=SEP=> Jharkhand cuisine encompasses the cuisine of the Indian state of Jharkhand. Jharkhandi and Bihari cuisine are often similar, in part because these separate states were at one time the single state of Bihar. The states were separated in 2000, whereby an area of southern Bihar became Jharkhand. Jharkhandi cuisine may also be similar to the cuisine styles of other nearby areas, yet also has dishes that are traditional to the region. The cuisine has both vegetarian and non-vegetarian dishes.

Cuisine of the Southern United States <=SEP=> The cuisine of the Southern United States is the historical regional culinary form of states generally south of the Mason–Dixon line dividing Pennsylvania and Delaware from Maryland as well as along the Ohio River, and extending west to southern Missouri, Oklahoma and Texas.The most notable influences come from African, English, Scottish, Irish, German, French,  and Native American cuisines.

Cuisine of the United States <=SEP=> The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter.

Culture of the Song dynasty <=SEP=> The Song dynasty (960–1279 AD) was a culturally rich and sophisticated age for China. There was blossoming of and advancements in the visual arts, music, literature, and philosophy.

Curry <=SEP=> Curry (/ˈkʌri/, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies .  Some limit the use of the term curry to dishes prepared in a sauce, but curries may be "wet" or "dry".

Dal dhokli <=SEP=> Dal dhokli (Gujarati: દાળ ઢોકળી) is a Gujarati dish made by boiling thick wheat flour noodles (dhokli) in a pigeon pea stew (dal). It is considered a comfort food.

Ding Baozhen <=SEP=> Ding Baozhen (simplified Chinese: 丁宝桢; traditional Chinese: 丁寶楨; pinyin: Dīng Bǎozhēn; Wade–Giles: Ting Pao-chen) (1820 – 1886), courtesy name Weihuang (稚璜), was a Chinese official who lived in the late Qing dynasty and served as the governor of Sichuan Province.The Sichuan dish Kung Pao chicken (or Gongbao chicken) was named after his nickname, "Ding Gongbao" (丁宮保).

Dish (food) <=SEP=> A dish in gastronomy is a specific food preparation, a "distinct article or variety of food," with cooking finished, and ready to eat, or be served.A dish may be served on tableware, or may be eaten out of hand; but breads are generally not called dishes.Instructions for preparing a dish are called recipes.

Doubanjiang <=SEP=> Doubanjiang is a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices. Doubanjiang exists in plain and spicy versions, with the latter containing red chili peppers and called la doubanjiang (辣豆瓣酱; pinyin: là dòubànjiàng; là meaning "hot" or "spicy").It is used particularly in Sichuan cuisine, and in fact, the people of the province commonly refer to it as "the soul of Sichuan cuisine".

Drunken shrimp <=SEP=> Drunken shrimp is a popular dish in portions of China based on freshwater shrimp that are often eaten alive, but stunned in ethanol to make consumption easier.  Different parts of China have different recipes for the dish.

Escabeche <=SEP=> Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, the marinade, or a marinated salad of various vegetables. The dish is common in Spain and its former colonies. It is well represented in Portugal, and France.

Fermentation in food processing <=SEP=> Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.  Fermentation usually implies that the action of microorganisms is desirable.

Food presentation <=SEP=> Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish.

Fried rice <=SEP=> Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables and/or meat) from other dishes, leading to countless variations.Many popular varieties of fried rice have their own specific list of ingredients.

Fuchsia Dunlop <=SEP=> Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine. She was an East Asian analyst at the BBC World Service and has five books to her name, including the autobiography Shark's Fin and Sichuan Pepper. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes.

Fufu <=SEP=> Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food of many countries in Africa and the Caribbean. It is often made with a flour made from the cassava plant – or alternatively another flour, such as semolina or maize flour. Fufu, served alongside soup (usually Groundnut Soup), is a national dish of Ghana.It can also be made by boiling starchy food crops like cassava, yams or cooking plantains and cocoyam then pounding them into a dough-like consistency.

Fuqi feipian <=SEP=> Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; literally: "sliced lung by the married couple") is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal. Common ingredients in the modern version include beef heart, tongue and tripe, and a generous amount of various spices, including Szechuan peppercorns. True to its Sichuan roots, the desired taste should be both spicy and mouth-numbing. Despite its name, actual lung is rarely used.

Gastronomy <=SEP=> Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy.

General Tso's chicken <=SEP=> General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants.  The dish is most commonly regarded as a Hunanese dish.The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him.

German cuisine <=SEP=> For various examples of German cuisine, see List of German dishes.German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Austrian cuisine is very similar. This originates in common religious and cultural history.

Ghanaian cuisine <=SEP=> Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, with which goes a sauce or soup containing a protein source.

Global cuisine <=SEP=> A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served world-wide. There have been significant improvements and advances during the last century in food preservation, storage,

Gondi dumpling <=SEP=> Gondi (go-n-dee) is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil.

Greek cuisine <=SEP=> Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, lemon juice, vegetables, and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey.

Guizhou cuisine <=SEP=> Guizhou cuisine (simplified Chinese: 贵州菜; traditional Chinese: 貴州菜; pinyin: Guìzhōu cài), or Qian cuisine (Chinese: 黔菜; pinyin: Qián cài), is derived from the native cooking styles of Guizhou province in China. Guizhou cuisine is similar to Sichuan and Hunan cuisines in bring spicy and pungent, but it is unique in a sense that its dishes emphasis a mixture of sour and spicy tastes, which is similar to that of Shaanxi cuisine.

Guoba <=SEP=> Guoba (鍋耙, 鍋巴, 锅巴, lit. "pan adherents"), sometimes known as mi guoba (米鍋耙, lit. rice guoba) is a Chinese food ingredient consisting of scorched rice. Traditionally guoba forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.

Ham salad <=SEP=> Ham salad is a traditional Anglo-American salad.

Harees <=SEP=> Harees or harissa (Arabic: هريس‎) is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat, mixed with meat. Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in the Arab countries of the Persian Gulf, especially in the month of Ramadan.

Hazaragi cuisine <=SEP=> Hazaragi cuisine (Hazaragi/Persian: نان هزارگی‎‎) refers to the food and cuisine of the Hazara people in central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province). The food of the Hazara people is stronly influenced by Central Asian, Persian and South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia.

History of Chinese cuisine <=SEP=> The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar K.C.

Hong Kong cuisine <=SEP=> Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, and Hakka, Hokkien and the Jiangsu & Zhejiang), the 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. From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class.

Hot and sour soup <=SEP=> Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

Hot pot <=SEP=> Hot pot (also known as steamboat in Singapore, Malaysia, Thailand, the Philippines and Brunei), refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table.  Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh.

Hot sauce <=SEP=> Hot sauce, also known as chili sauce or pepper sauce refers to any spicy sauce condiment made from chili peppers and other ingredients.

Huaiyang cuisine <=SEP=> Huaiyang cuisine (simplified Chinese: 淮扬菜; traditional Chinese: 淮揚菜; pinyin: Huáiyáng cài) is one of the traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu province.

Hunan cuisine <=SEP=> Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Indian Chinese cuisine <=SEP=> Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore and North America.

Indian Singaporean cuisine <=SEP=> Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently.

Indian cuisine <=SEP=> Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits.

Indonesian cuisine <=SEP=> Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences.

Italian cuisine <=SEP=> Italian cuisine (Italian: cucina italiana [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots stretching to antiquity.Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.

Kebab <=SEP=> Kebab, (also kebap, kabob, kebob, kabab, or shish kebab)  is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean, where it is mentioned by Homer, or the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire, before spreading worldwide.

Khmer (food) <=SEP=> Khmer  is the traditional dish of Bareg, native to Jizan.

Knieperkohl <=SEP=> Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany.Knieperkohl is commonly served as an accompaniment to cured pork, such as Kassler, or sausages. Kohlwurst is a type of German sausage generally eaten with Knieperkohl.

Korean cuisine <=SEP=> Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.

Korean royal court cuisine <=SEP=> Korean royal court cuisine (Joseon Wangjo Gungjung yori) was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).

Kung Pao chicken <=SEP=> Kung Pao chicken, (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.

Latin American cuisine <=SEP=> Latin American cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation.Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, tacos, pupusas, arepas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).

Lechon <=SEP=> Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term lechón, referring to a suckling pig that is roasted. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal.

List of Asian cuisines <=SEP=> This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest and most populous continent, has many great cuisines.

List of Chinese dishes <=SEP=> This is a list of Chinese dishes in Chinese cuisine.

List of cuisines <=SEP=> The following is a list of cuisines. A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated.  A cuisine is primarily influenced by the ingredients that are available locally or through trade.

List of egg dishes <=SEP=> This is a list of egg dishes. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.

List of foods <=SEP=> This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.

List of potato dishes <=SEP=> This is a list of potato dishes that use potato as a main ingredient. The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and maize. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE.

Mala sauce <=SEP=> Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil.Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants.

Malay cuisine <=SEP=> Malay cuisine is the ethnic Malays' cuisine in Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern).

Mangú <=SEP=> Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.

Mapo doufu <=SEP=> Mapo doufu (or "mapo tofu") is a popular Chinese dish from China's Sichuan province. It consists of tofu set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with douchi (fermented black beans) and minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus.

Mexican cuisine <=SEP=> Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples are native foods such as corn, beans and chili peppers.

National dish <=SEP=> A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as Fruits de mer, served along the west coast of France. It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.

Omelette <=SEP=> In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg.

Osh (food) <=SEP=> Osh (Tajik: ош, also called palav, палав) is a popular Tajik dish consisting of rice cooked with meat and oil, synonym of pilaf dishes found throughout Western and Central Asia.Osh is a specialty dish prepared by Tajik men on festive occasions. Aside from the basic ingredients, shredded carrot, garlic, or other vegetables may be included.

Outline of cuisines <=SEP=> The following outline is provided as an overview of and topical guide to cuisines:Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is frequently named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on culinary practices.

Outline of food preparation <=SEP=> The following outline is provided as an overview of and a topical guide to food preparation:Food preparation – preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking.

Pao cai <=SEP=> Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Szechuan cuisine.  It is most common to northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeast China. It is often eaten with congee as a breakfast food.The flavor and mode of production of pao cai vary greatly across China.

Pasta <=SEP=> Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.

Philippine cuisine <=SEP=> Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines.

Pichanga (dish) <=SEP=> Pichanga is a dish consisting of a mixture of pickled food items, small pieces of ham, different types of cheese, olives and salami. All cooked in vinegar, canola oil and several spices.Pichanga Caliente, or Chorrillana consists of a plate of chips (fries US), fried beef strips topped with fried eggs, often on a plate large enough to share.

Pilaf <=SEP=> Pilaf, also known as pilav, pilau, pilafi, pulao, palaw, plov, polov, polo, and polu, is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices.

Porridge <=SEP=> Porridge (also spelled porage, porrige, parritch) is a dish made by boiling ground, crushed, or chopped grain (or some other starchy plants, e.g. plantain) in water and/or milk, often with flavourings. It is usually served hot in a bowl. It may be sweetened with sugar, honey etc. and served as a sweet dish, or mixed with spices and vegetables to make a savoury dish.The term is often used specifically for oat porridge (called oatmeal or oatmeal cereal in the U.S.

Regional cuisine <=SEP=> vxRegional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences.

Roast beef <=SEP=> Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes are used to make hash. In the United Kingdom, United States, Canada, Ireland, and Australia, roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches.

Run down <=SEP=> Run down, also referred to as rundown, run dun, fling-me-far and fling mi for is a stew dish in Jamaican cuisine and Tobago cuisine that typically consists of fish, reduced coconut milk, yam, tomato, onion and seasonings. Mackerel and salted mackerel is often used in the dish. Other fish are also used, including locally-caught fish, cod, salt cod, shad other oily fish, red snapper and swordfish. Pickled fish, bull pizzle and cassava are also sometimes used.

Sanna (dish) <=SEP=> Sannas (Konkani: सान्नां) are spongy steamed savoury rice cakes. They are popular in Goa and Mangalore in Karnataka, India, especially among the Goans, both Hindus and Catholics, the Konkani diaspora of Karnataka and of a small community settled in Kerala, and the East Indians and the Kupari Catholic community based in and around Mumbai.Mangalorean Catholic Cuisine is incomplete without sannas.

Seafood dishes <=SEP=> Seafood dishes or fish dishes are distinct food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Seafood dishes are usually developed within a cuisine or characteristic style of cooking practice and tradition, often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally or through trade.

Shuizhu <=SEP=> Shuizhuroupian (Chinese: 水煮肉片; pinyin: shǔizhǔròupiàn) is a Chinese dish which originated from the cuisine of Sichuan province and the name literally means "water-cooked meat slices". The preparation of this dish usually involves some sort of meat (usually it is beef), chili pepper, and a large amount of vegetable oil.The meat is prepared with water, starch, and a slight amount of salt. Boiled vegetables are placed at the bottom of the serving bowl or dish.

Shun Lee Palace <=SEP=> Shun Lee Palace is a Chinese restaurant located at 155 East 55th Street, between Lexington Avenue and Third Avenue in Midtown Manhattan in New York City. It alleges to be the birthplace of Orange beef. It opened its doors in 1971. One year later, Shun Lee Palace’s master chef T.T. Wang and partner Michael Tong opened Hunan restaurant at 845 Second Avenue.

Sichuan <=SEP=> Sichuan (Chinese: 四川; pinyin: About this sound Sìchuān, formerly Szechwan or Szechuan) is a province in southwest China. The capital is Chengdu, a key economic centre of Western China.The name of the province is an abbreviation of Sì Chuānlù (四川路), or "Four circuits of rivers", which is itself abbreviated from Chuānxiá Sìlù (川峡四路), or "Four circuits of rivers and gorges", named after the division of the existing circuit into four during the Northern Song dynasty.

Sichuan cuisine <=SEP=> Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/; Chinese: 四川菜; pinyin: Sìchuān cài or Chinese: 川菜; pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.

Sichuan pepper <=SEP=> Sichuan pepper or Sichuan peppercorn, also known as Chinese coriander, a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine, is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning "blond wood". It refers to the brightly coloured sapwood possessed by several of the species.

Side dish <=SEP=> A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

Sinki (food) <=SEP=> Sinki (सिन्की) is a preserved vegetable, similar to gundruk. Gundruk is prepared from leafy vegetables but sinki is prepared from radish tap roots. The roots are wilted, shredded and then left to ferment via the action of several species of lactobacillus before being sun dried.

Staple food <=SEP=> A staple food, sometimes simply referred to as a staple, is a food that is eaten routinely, and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well.

Street food <=SEP=> Street food is ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable food booth, food cart or food truck. While some street foods are regional, many are not, having spread beyond their region of origin. Most street foods are also classed as both finger food and fast food, and are cheaper on average than restaurant meals.

Suanla chaoshou <=SEP=> Suanla chaoshou is a dish of Szechuan cuisine that consists of a spicy sauce over steamed, meat-filled dumplings. Suanla means "hot and sour," and chaoshou is what these particular large wontons are called in the Chinese province of Sichuan.Chao shou translates literally as "folded hands"; in Sichuan dialect this refers to a style of dumpling whose square wrapper is folded into two points, one crossed over the other.

Sundanese cuisine <=SEP=> Sundanese cuisine is the cuisine of Sundanese people of West Java, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables.

Tahini <=SEP=> Tahini /tɑːˈhiːni/ (also tahina /tɑːˈhiːnə/; Arabic: طحينة‎) is an oily paste made from toasted ground hulled sesame seeds used in North African, Greek, Iranian, Turkish, and Middle Eastern cuisine. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva.

Taiwanese cuisine <=SEP=> Taiwanese cuisine (traditional Chinese: 臺灣菜; simplified Chinese: 台湾菜; Pe̍h-ōe-jī: Tâi-oân-chhài, Chinese: 臺灣料理; Pe̍h-ōe-jī: Tâi-oân liāu-lí) has several variations.

Thai cuisine <=SEP=> Thai cuisine is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, celebrity chef, writer, and authority on Thai cuisine McDang "rote:\What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values.

Tongue <=SEP=> The tongue is a muscular hydrostat on the floor of the mouth of most vertebrates which manipulates food for mastication. It is the primary organ of taste (gustation), as much of its upper surface is covered in taste buds. The tongue's upper surface is also covered in numerous lingual papillae. It is sensitive and kept moist by saliva, and is richly supplied with nerves and blood vessels. In humans a secondary function of the tongue is phonetic articulation.

Traditional food <=SEP=> Traditional food refers to foods consumed over the long-term duration of civilization through generations, and foods and dishes that are traditional or have a historic precedent in a national, regional or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. This article also includes information about traditional beverages.

Turkish cuisine <=SEP=> Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Central and Western Europe.

Twelve-dish Christmas Eve supper <=SEP=> A twelve-dish Christmas Eve supper is traditionally prepared in many Eastern European cultures, including Lithuanian, Polish, and Ukrainian (cultures of regions that were formerly part of the Polish-Lithuanian Commonwealth). The meal (Lithuanian: Kūčios, Polish: Wigilia  or wieczerza wigilijna, Ukrainian: Свята вечеря, Sviata vecheria) consists of twelve meatless dishes representing the twelve Apostles.

Twice cooked pork <=SEP=> Twice cooked pork (simplified Chinese: 回锅肉; traditional Chinese: 回鍋肉; pinyin: Huí Guō Ròu; Jyutping: wui4 wo1yuk6; literally "return pot meat"; also called double cooked pork) is a well-known Sichuan-style Chinese dish.

Urap <=SEP=> Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish.

Vicia faba <=SEP=> Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of bean (Fabaceae) native to North Africa, southwest and south Asia, and extensively cultivated elsewhere.  A variety Vicia faba var. equina Pers. – horse bean has been previously recognized.

Wonton <=SEP=> A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húntun [xwə̌n tʰwən]) is a type of dumpling commonly found in a number of Chinese cuisines.

Zha cai <=SEP=> Zha cai (榨菜 literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.

Zhal <=SEP=> Zhal is a Kazakh cuisine dish of smoked horse neck lard.

Zhangcha duck <=SEP=> Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

Zigong <=SEP=> Zigong (simplified Chinese: 自贡; traditional Chinese: 自貢; pinyin: Zìgòng; Wade–Giles: Tzu4-kung4), formed by the merger of the two former towns of Ziliujing (Tzuliuching) and Gongjing (Kungching), is a prefecture-level city and the third largest city in Sichuan province, People's Republic of China.