Asian food

  • Yunnan Chinese pea soup, spicy street food, written “xīdòufěn”

  • Zucchini is a versatile ingredient in many Asian dishes.

  • Small game bird, often grilled or braised in many Asian cuisines

  • Staple wheat or rice pasta across many Asian cuisines.

  • Staple grain across Asia; basis for countless dishes.

  • Japanese vinegared rice dish, global sushi culture icon

  • Spicy Korean fermented cabbage. Iconic side dish.

  • Popular ingredient in East Asia, often boiled or in bento

  • Thick Japanese wheat noodles, key in many soups.

  • Japanese wheat noodle soup, now pan‑Asian favorite.

  • Classic Chinese dish; rice stir-fried with veggies, egg, meats.

  • Japanese stir-fried noodle dish, street‑food favorite.

  • Japanese horseradish, spicy sushi condiment.

  • Indian-origin spice mix and dish, huge across Asia

  • Starchy tuber, used in many East Asian dishes.

  • Chinese dumpling with meat/veg filling, very common.

  • Fish is a staple protein in many Asian cuisines.

  • Seafood used in many Asian dishes, esp. Japan.

  • South Indian steamed rice cake, popular breakfast.

  • Turmeric rice common in South/Southeast Asia.

  • Fermented dairy, vital in Indian and West Asian food.

  • Vietnamese rice noodle soup, famous street food.

  • Plain rice staple across many Asian cuisines.

  • Spicy Southeast Asian noodle soup, famous in Malaysia and Singapore.

  • Chinese communal stew; hot pot has many regional styles across Asia.

  • Common in many Asian cuisines; filled dough, often steamed or fried.

  • Japanese rice cake dessert, chewy and popular at New Year.

  • Goan Indian curry with vinegar and spices, now global.

  • Purple yam used in Filipino and other Asian desserts.

  • Iconic Thai stir-fried rice noodles with peanuts.

  • Grilled freshwater eel, classic Japanese delicacy.

  • Soup is a staple in many Asian cuisines.

  • Classic Chinese-style stir-fried rice with egg.

  • Duck meat is central in dishes like Peking duck, widely eaten in Asia.

  • Soy bean curd, key protein in East Asian dishes.

  • Japanese rice ball snack, often with fillings.

  • Tropical fruit used in many South and SE Asian dishes.

  • Traditional Japanese soup with miso broth and tofu/seaweed.

  • Philippine dish; soy-vinegar braise, now pan-Asian.

  • Generic term for curries from Indian cuisine.

  • Leavened tandoor flatbread from South Asia.

  • Chinese‑American dish, fried chicken in orange sauce.

  • Japanese dumplings, often pan-fried. Inspired by Chinese jiaozi.

  • South Indian fried lentil snack, popular street food.

  • Common ingredient in many Asian dishes.

  • Generic, but fits as noodle dishes from Asia.

  • Fragrant long-grain rice, key in many Asian cuisines.

  • Spice and root used widely in Asian cooking and pickles.

  • Oranges are widely used in Asian cooking and desserts 🍊

  • Cantonese bite-size dishes; classic Chinese brunch tradition.

  • Variant spelling of egg roll, Asian snack.

  • Japanese soy-based glaze, now global favorite.

  • Deep-fried syrup-soaked sweet from India, Pakistan.

  • Chinese steamed bun, now popular worldwide.

  • Edible sea urchin roe is prized in Japanese cuisine 🦔

  • Japanese word for sea urchin roe, sushi delicacy.

  • Wheat noodles, key in Chinese and Asian soups.

  • Japanese seaweed sheets used for sushi and rolls.

  • Popular Chinese-American fried appetizer.

  • Thai‑style yellow curry, mild and aromatic.

  • Korean stir-fried glass noodles with veggies and meat.

  • Eel is grilled or in sushi in Japan and China.

  • Chinese leafy cabbage, key in stir-fries.

  • Young soybeans, Japanese name, eaten across Asia.

  • Sushi with rice topped by raw fish slice, from Japan.

  • South Indian semolina breakfast dish, very common.

  • Chicken is a common ingredient in many Asian cuisines.

  • Chinese soup with wonton dumplings, classic dish.

  • Stir-fried noodles from Chinese cuisine, global fave

  • Japanese grilled chicken skewers, popular izakaya food.

  • Tropical fruit used in many Asian desserts and chutneys.

  • Classic Sichuan Chinese stir‑fry with peanuts.

  • Flatbread from South Asia; key in Indian meals.

  • Japanese dish of chicken in teriyaki sauce.

  • Iconic Vietnamese rice noodle soup with herbs.

  • Thai dish/ paste of green chilies, herbs and coconut milk.

  • Classic Beijing roast duck, Chinese delicacy.

  • Generic but very typical of many Asian cuisines.

  • Tapioca pearls are a popular Taiwanese snack ingredient.

  • Sweet-salty Chinese sauce; key in Cantonese dishes and marinades.

  • Spicy coconut-based curry from Thailand.

  • Fermented rice-lentil crepe from South India; breakfast staple.

  • Japanese battered and deep-fried seafood/veg.

  • Indo-Chinese stir-fried noodles, popular street food in India.

  • Fragrant South Asian rice dish with spices.

  • Pork is widely used in Chinese, Korean, and Vietnamese dishes.

  • Used in many Asian curries, stir-fries, sauces.

  • Chinese-style fried chicken in lemon sauce, common in takeout menus.

  • Meat used in many Asian dishes, but not itself a distinct Asian food.

  • A cured pork ingredient used in some Chinese dishes.

  • Korean marinated grilled beef barbecue.

  • Chinese food covers a wide range of Asian dishes.

  • Malaysian coconut rice dish with sambal and sides.

  • Generic pasta staple in many Asian dishes.

  • Crispy Korean chicken, famous bar snack.

  • Popular in East and Southeast Asia, many local styles.

  • Quick noodles, huge across many Asian countries.

  • Indonesian fried rice with sweet soy and spices.

  • Himalayan dumplings, popular in Nepal and North India.

  • Vegetable in Indian, SE Asian, Middle Eastern food.

Слова в списке Asian food — это слова, которые игроки словесной игры Игра категории писали в сыгранных партиях, упорядоченные по частоте.