List of Thai dishes and Teochew cuisine

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Difference between List of Thai dishes and Teochew cuisine

List of Thai dishes vs. Teochew cuisine

This is a list of dishes found in Thai cuisine. Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang.

Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

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Colocasia esculenta

Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.

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Congee

Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.

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Cooked rice

Cooked rice refers to rice that has been cooked either by steaming or boiling.

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Fish sauce

Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.

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Five-spice powder

Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cookery.

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Hot pot

Hot pot is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients.

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Illicium verum

Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China.

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Ipomoea aquatica

Ipomoea aquatica is a semiaquatic, tropical plant grown as a vegetable for its tender shoots and leaves.

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Kaffir lime

Citrus hystrix, called the kaffir lime, makrut lime or Mauritius papeda, is a citrus fruit native to tropical Asia, including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia, and the Philippines.

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Mung bean

The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.

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Shiitake

The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.

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Shrimp paste

Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines.

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Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Teochew dialect

Teochew (Chaozhou dialect: Diê⁵ziu¹ uê⁷; Shantou dialect: Dio⁵ziu¹ uê⁷) is a variant of Southern Min spoken mainly by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world.

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Volvariella volvacea

Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.

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Youtiao

Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.

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