The types of Asian cuisine
The Asian cuisine is famous for the variety in the use of ingredients and creation of aromatic dishes. Although recipes differ from country to country in terms of the flavor characteristics and technique, there are three basic culinary traditions that stand out.
The North Eastern tradition (China, Korea, Japan), which is dominated by the use of fresh ingredients and light spices, combined with handmade sweet and spicy sauces. The South Eastern cuisine (Vietnam, Cambodia), which is characterized by cooking techniques that make the dishes light, accompanied by lemon and lime- based sauces. Finally, different but equally delicious is the South Western gastronomic tradition (India) with its intense spices like pepper and different types of curry.
A key feature of Asian cuisine is the balance of flavors. An Asian dish is light and consists of different flavors and aromatic components. The cooking techniques and the selection of raw ingredients are connected with the philosophy of many Asian countries. For example, according to Chinese tradition, each dish follows the basic Taoist philosophy of yin & yang in order to give the dishes the desired harmonious balance of color, aroma, flavor and texture. Some ingredients are considered to have the properties of yin and some of yang. Therefore, in an Asian menu such as the one offered by Mongo, there are steamed dishes, light soups with fried appetizers and sautéed meat with fresh vegetables.