It's not about the way you do it.
Asian fooddiffers from typical American and European food because it has a strong Asian influence. It's not about the way it's cooked, but rather about the ingredients used. The movement of food ingredients, cooking methods and dishes across the Earth's surface is ancient and, to a large extent, only poorly recorded.
While the West has documented its contributions to global cuisine, those of the rest of the world are less recognized. This document takes note of Asia's role in enriching the world's food, both from a nutritional point of view and in terms of diversity and flavor. Further back in time, during the Tang Dynasty (618-907 A. D., D.) Chinese cuisine was already influencing other cultures. The balance of these loans is more than matched by China's contributions to the kitchens of other countries.
Food from all over Asia, for example, has a strong Chinese influence, including the cuisines of Japan, Korea and Vietnam, Malaysia and Thailand. Because of the combination of these elements, the popularity of Asian cuisine is expected to continue to increase around the world, providing a rich and diversified dining experience that is cross-cultural. The Tang period was less an era of innovation than one of consolidation and integration of new foods into the culinary tradition, but by the end of the dynasty, Chinese cuisine was poised to take its final form. In addition, various proteins are used in Asian cuisine, such as fish, shrimp, squid and various meats, such as pork, veal and chicken, which are excellent sources of protein and flavor. What is worth noting in these cases is that the plants I have listed are all of Native American origin, but the mode of preparation is Asian. In addition, because of their emphasis on balanced nutrition, portion control, and mindful eating practices, Asian diets, such as Japanese and Mediterranean diets, are linked to longevity and good health. Thai cuisine is famous for the perfect combination of spicy, sour, sweet and savory flavors in dishes such as tom yum soup and green curry.
These days, traditional Asian cuisine is undergoing another transformation, but instead of being combined with Western flavors, the result comes from combining elements and styles from different Asian cultures into a new style of fusion of Pan-Asian dishes. The popularity of Asian food is also affected by its rich cultural legacy, which has developed over the centuries thanks to culinary traditions, geographical variety and cultural interactions. The mix of bittersweet flavors in dishes such as bittersweet pork or kung pao chicken provides a tempting taste sensation in Chinese cuisine. And throughout the world in general, economic and cultural borders between countries are becoming less rigid, and the gradual diffusion of different elements of national culture, such as food and cuisine, are some examples of this trend. However, over the past few centuries, Europeans from Asia and returning Asians have had at least a modest impact on traditional indigenous cuisine. One reason is that not only is physical activity that combines spirituality with physical conditioning (such as Tai Chi) more common in Asian societies, but experts are discovering that Asian diets also play a key role. Over the last century Asian foods, such as rice, tea and soy have acquired enormous importance outside of Asia.
They only scratch the surface of transfers of Asian substances and food techniques to the rest of the world. It is clear that Asian cuisine has had an immense impact on global cuisine over time. From its influence on traditional indigenous cuisines to its role in creating fusion dishes that combine elements from different cultures into one unique dish.