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菜系 —一片大陆
Browse the archive by cuisine and region. Recipe and translation accuracy can vary.
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No. I
東
东亚
Rice-based traditions of the Far East — from Sichuan fire to Japanese restraint, Korean fermentation to Mongolian steppe cuisine.
119 食谱 · 6 菜系
No. II
南
东南亚
Tropical, herbaceous, balanced sweet-sour-spicy-salty. Fish sauce, lemongrass, kaffir lime, palm sugar — the signatures of mainland and maritime Southeast Asia.
210 食谱 · 11 菜系
No. III
印
南亚
Spice traditions of the subcontinent — tempered oils, slow-simmered curries, leavened and unleavened breads, and dairy as both ingredient and art form.
154 食谱 · 8 菜系
No. IV
中
中亚
Silk Road cuisine — lamb and mutton, hand-pulled noodles, rice pilafs, fermented dairy, with Persian, Turkic, and Russian influences layered through.
99 食谱 · 5 菜系