Linked from

The 36 pages that link to Chinese cuisine, each with the reason it gives.

• Thai cuisineRelated: Chinese communities helped popularize noodles, wok cooking, and other techniques in Thailand.

• SauerkrautRelated: Fermented cabbage preparations in China provide historical and culinary context for cabbage preservation.

• Vietnamese cuisineRelated: Centuries of contact influenced Vietnamese ingredients, techniques, and noodle traditions.

• Glutinous riceRelated: Glutinous rice appears in Chinese festival foods, desserts, and regional dishes.

• Star aniseRelated: Star anise seasons braises, broths, and spice blends in many Chinese dishes.

• Peanut oilRelated: Peanut oil is used in some Chinese cooking for frying and its mild flavor.

• Monosodium glutamateRelated: Monosodium glutamate is used in some Chinese cooking, though recipes and practices vary.

• OffalRelated: Many Chinese regional cuisines incorporate organs and other animal parts into everyday dishes.

• Snow peaRelated: Snow peas are commonly used in Chinese dishes, especially quick-cooked preparations.

• DaikonRelated: White radish appears in Chinese soups, braises, cakes, and preserved foods.

• Illicium verumRelated: Dried star anise is used in braises, broths, and spice blends across Chinese cooking.

• Choy sumRelated: Choy sum is a familiar vegetable in meals across several Chinese culinary traditions.

• Jellyfish as foodRelated: Cured jellyfish appears in several Chinese culinary traditions, including banquet dishes.

• Pyrus × bretschneideriRelated: Chinese white pears are eaten fresh and used in regional dishes and drinks.

• Allium fistulosumRelated: Chinese cooks use Welsh onion leaves and stems in sauces, stir-fries, and soups.

• Volvariella volvaceaRelated: The mushroom is widely used as a food ingredient in China.