Asian Cuisine

Chinese Thai Japanese

Chinese

• Usually carb heavy with a meat and/or vegetable.
• The level of heat from spice varies depending on the type of chinese food:
  • Cantonese (Mild to Medium)
  • Hunan (Medium to Hot)
  • Szechuan (Hot to Very Hot)
• Rice, Noodles, Steamed Roll
• Utensil: Chopsticks
• Area Restaurant:

  Loung Hing Restaurant
  22339 Ecorse Rd.
  Taylor, MI

Back To The Top

Thai

• Uses fresh rather than dried herbs:
  • Curry
  • Chillies
  • Lemon Grass
  • Garlic
  • Holly Basil
• Fish Sauce is used in most dishes
• Jasmine Rice is the predominant starch/carb
• Noodles are used as well in some dishes
• Utensil: Fork
• Fun Fact~~~>Broccoli is used in the west versions of dishes but never in traditional Thai food
• Area Restaurant:

  Banh na Restaurant
  4837 Washtenaw
  Ann Arbor, MI

• Search for a Thai Restaurant here:

  Find Local Thai Food

Back To The Top

Japanese

• Japanese White Rice or Noodles (borrowed from China)
• Soup
• Meat and/or Vegetable with a high in salt flavoring
  • Soy Sauce
  • Dashi
  • Miso
• Island Nation:
  • Meat rare
  • Pure vegetarian rare
  • Seafood is most of the diet
• 
• Sushi:
  • Rice
  • Seaweed Wrap
  • Vegetable and/or Seafood
• Area Restaurant:

  The Black Pine
  16052 Eureka
  Southgate, MI

Back To The Top

For more information see the Reference Here