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  Chinese Islamic cuisine

  Chinese Islamic cuisine (清真菜 or 回族菜) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in the People's Republic of China. Due to the large Muslim population in western China, many Chinese restaurants cater to, or are run by, Muslims. Northern Chinese Islamic cuisine...
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  Cantonese

  Cantonese ( Yuet ) cuisine comes from Canton in southern China. Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China. Its prominence outside China is due to its palatability to Westerners and to the great numbers of early emigrants from Guangdong. In...
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  Chiuchow

  Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine (Chinese: 潮州菜; pinyin: Cháozhou cài) originates from Chaoshan, a region of China in the north-easternmost area of the Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine, however,...
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  Cajun

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  Buddhist

  Buddhist cuisine is an East Asian cuisine which is followed by some believers of Buddhism. It is primarily vegetarian, in order to keep with the general Buddhist precept of ahimsa (non-violence). Vegetarian cuisine is known as zhāicài ("(Buddhist) vegetarian food") in China, Vietnam, Hong Kong,...
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  Chinese

  Chinese cuisine (simplified Chinese: 中国菜; traditional Chinese: 中國菜; pinyin: Zhōngguócài; literally "Chinese dish" or simplified Chinese: 中餐; traditional Chinese: 中餐; pinyin: Zhōngcān; literally "Chinese meal") originated in China and has become widespread in many other parts of the world — from...
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  Caribbean

  Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created styles that are unique to the region. A typical dish and one...
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  Ethiopian

  Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat with their...