Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern ( or Isan ), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand.

* Northeastern Chinese cuisine

** Esfiha: another Middle Eastern dish, despite being a more recent addition to Brazilian cuisine they are nowadays easily found everywhere, specially in Northeastern, Southern and Southeastern regions.

Sticky rice is a staple of Thai Northeastern cuisine, and it accompanies most meals.

Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced ( and been influenced by ) the neighboring cuisine of Northeastern Thailand ( Isan ) and some Lao culinary influences have also reached Cambodia and Northern Thailand ( Lanna ).

**** Northeastern Chinese cuisine

** Northeastern Chinese cuisine

Northeastern Chinese cuisine () is a style of Chinese cuisine in Northeastern China.

Perhaps the most important characteristic of Northeastern Chinese cuisine is its utilization of suan cai.

Another distinct feature that distinguishes Northeastern cuisine from other Chinese cuisines is the serving of more raw vegetables and raw seafood in the coastal areas.

Due to its riverine environment, the Heilongjiang style of the Northeastern cuisine is famed for its fish banquet, specializing in anadromous fish such as the trout banquet and the sturgeon banquet, and similarly, due to its mountainous environment, the Jilin style of the Northeastern cuisine is famed for its dishes that utilize game animals.

Category: Northeastern Chinese cuisine

The cuisines of the Lao in Laos and Isan have diverged only minutely, with the key differences is that Lao cuisine lacks the influences of Thai cuisine and Isan cuisine lacks many of the French influences in Laos.

Rice is the staple, and the main variety is glutinous rice or khao nio ( ເຂ ົ້ າຫນຽວ, ข ้ าวเหน ี ยว, ), which is also a feature on Isan and Northern Thai tables since both have been influenced by Lao cuisine.

Isan food, in which sticky rice (, khao niao ) and chiles are prominent, is distinct from Central Thai cuisine.

In Thai cuisine, it is used to prepare suea rong hai, a popular grilled dish originally from Isan.

The cuisine is mostly the same as in all Isan.

Many people of Chaoshan origin, also known as Teochiu or Teochew people, have settled in Southeast Asia, especially Singapore, Hong Kong, Cambodia and Thailand ; influences they bring can be noted in the cuisine of Singapore and that of other settlements.

In Lao cuisine and parts of northern Thailand, dill is known in English as Laotian coriander and Lao cilantro (, ).

Thai cuisine is the national cuisine of Thailand.

Thai cuisine only became well-known worldwide from the 1960s onwards, when Thailand became a destination for international tourism and American troops arrived in large numbers during the Vietnam War period.

Besides the culinary heritage of the Anglo-Celtic majority, the cuisines of China, Germany, Greece, Italy, Lebanon, Malaysia, Thailand, and Vietnam are not only popular, but have also left the greatest impact on Modern Australian cuisine.

There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand.

* Thai cuisine, the cuisine of Thailand

Because Thai cuisine is heavily marketed internationally and has attracted world culinary attention earlier than Indonesian cuisine, despite its Indonesian origin, there is widespread misconception abroad that satay is originated from Thailand.

There are restaurants and shops representing the cultures of Italy, Japan, China, India, France, Ireland, Vietnam, Thailand and also Egypt, as well as local and international cuisine.

Basil, originally from India, but thoroughly familiar to Theophrastus and Dioscurides, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the cuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and Laos.

Algerian cuisine is rich and diverse.

This cuisine uses cereals as the main products, since always it is produced with abundance in the country.

One such example is the common use of western broccoli ( xīlán, 西蘭 ) instead of Chinese broccoli ( jie lan, 芥蘭 jièlán ) in American Chinese cuisine.

" Tsai said " Chinese-American cuisine is “ dumbed-down ” Chinese food.

The trademark dishes of American Chinese cuisine remain on the menu, but there is more emphasis on fresh vegetables, and the selection is vegetarian-friendly.

Owing to the diversity of ethnicities in Hawaii and the history of the Chinese influence in Hawaii, resident Chinese cuisine forms a component of the cuisine of Hawaii, which is a fusion of different culinary traditions.

Lobster is an integral ingredient to the cuisine, indigenous to the coastal waters of the region.

Contributions from these ethnic foods have become as common as traditional " American " fares such as hot dogs, hamburgers, beef steak, which are derived from German cuisine, ( chicken-fried steak, for example, is a variation on German schnitzel ), cherry pie, Coca-Cola, milkshakes, fried chicken ( Fried chicken is of Scottish and African influence ) and so on.

Another feature of Argentine cuisine is the preparation of homemade food such as french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honor someone.

Argentine cuisine is heavily influenced by its European roots and has regional variations.

Sago at gulaman in Filipino cuisine is made from agar ( gulaman ), sago ( tapioca pearls ), and fruit juice flavored with Pandanus amaryllifolius | pandan

In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman ( aka gulaman at sago ), buko pandan, agar flan, halo-halo, the various Filipino fruit salads, black gulaman, and red gulaman.

One use of agar in Japanese cuisine is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients.

In Indian cuisine, agar agar is known as " China grass " and is used for making desserts.

In Burmese cuisine, a sweet jelly known as kyauk kyaw (​ေ က ျာ က ်​ေ က ြာ ) is made from agar.

The Black Forest is also known for its long tradition in gourmet cuisine.

Food has become a part of material culture, and cuisine is much more than a substance.

Now virtually forgotten in Britain and the United States, root chervil is still used in French cuisine, in soups or stews.

It is commonly used in traditional Brazilian cuisine.

Chinese Islamic cuisine ( or ) is the cuisine of the Hui ( ethnic Chinese Muslims ) and other Muslims living in China.