Pan-Asian cuisine

Every nation the world has its own culinary preferences, which form such a thing as a" national food ". Sometimes even within the same geoprostranstva (a large country) a list of the most popular dishes, equipment for their preparation and submission may differ materially. It depends both on the cultural as well as geographical features of the region. Therefore, a person trying other dishes, it is not his usual cuisine, if only knows all the facets of the culture of the region. No wonder, it is often in a more or less larges cities can meet Inns - Ukrainian, Georgian, Turkish, Japanese and many others. Recently, in the major metropolitan areas of the country has spread, so-called pan-Asian cuisine. By the way, is a shining example of a restaurant « Turandot & raquo ;. Any educated person knows that no, let dEven and imaginary country called Panaziya not, respectively, cultural and culinary features of pan-Asian cuisine combines preferences peoples of China, Vietnam, Malaysia, Indonesia, Laos and other countries in Southeast Asia, Indochina and the Malay Archipelago. Each of these cuisines has its own idiosyncrasies, but, in one way or Johnsecond degree, subject to influence from his most larger neighbor - China. All these differences are felt in the Asian region, but hardly noticeable to the average European, which can hardly be distinguished from the Thai Chinese. In fact, it is a common method of export culinary values ??of the region into Europe.

Distinguish from other pan-Asian cuisine, some highlights:

• list of products and their possible (right) in combination platter;
• the use of specific spices and sauces;
• cooking method to IPuse of special Kazanka - vocals, which can be carried out successfully frying, boiling and steaming foods.