Places (Search) API Developer's Guide

200 - Asian

The Asian food-type category is a top level category that represents Places where food or beverages are purchased or served.

This category contains the following level 2 categories:

Azerbaijani
Bruneian
Burmese
Cambodian
Chinese
Filipino
Indian
Indonesian
Japanese
Korean
Lebanese
Malaysian
Middle Eastern
Pakistani
Singaporean
Southeast Asian
Sri Lankan
Thai
Tibetan
Turkish
Vietnamese
Yemeni

Category ID	Food Type	Description
200-000	Asian	Food that represents the unique culture and flavor of Asia. This type of food can be categorized as East Asian, with origins in China, Japan and Korean. Southeast Asian, with origins in Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines. South Asian with origins in India, Burma, Sri Lanka, Bangladesh, and Pakistan.
201-000	Chinese	Food that represents the unique culture and flavor of China. This food type generally consists of rice, noodles, meat, vegetables, tofu, and fish. Chinese restaurants outside China have adapted their menus based on local tastes so dishes vary by country.
201-009	Chinese-Szechuan	Chinese food from the Sichuan Province in southwestern China. This food type is distinguishable with its bold use of peppers and garlic and the Sichuan peppercorn. Szechuan cuisine is further categorized into Chengdu style, Zigong style, vegetarian Buddhist style and Chonqking style. Popular dishes include málà hotpot, Mapo doufu, Kung Pao chicken and twice cooked pork.
201-010	Chinese-Cantonese	Chinese food from the Guangdong Province in southern China. This type of food incorporates a variety of edible meat and follows the philosophy of using fresh ingredients. Most dishes are fresh, well-balanced, non-greasy, and contain a modest amount of spices. Typical ingredients include rice, noodles, meat, vegetables, tofu and fish. Popular dishes include Cha Leung, Yau Zha Gwai and Dace fish balls.
201-041	Chinese-Shanghai	Chinese food from the Shanghai region (also known as Hu cuisine). This food type is a combination of different Zhe styles and is also famous for its dim sum. Typical ingredients include fish, crab and chicken, salted meats, and preserved vegetables, with added sugar. Popular dishes include Xiaolongbao, red-cooked stews, Shanghai hairy crab and shengjian mantou.
201-042	Chinese-Beijing	Chinese food from the Beijing region (also known as Jing or Mandarin). This food type contains main courses that are mostly comprised of other Chinese cuisines. Popular dishes include Peking duck and hot pot.
201-043	Chinese-Hunan/Hubei	Hunan (Xiang) consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. Hunan food known for its hot spicy flavor, fresh aroma and deep color. Cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Hubei cuisine combines three styles of Chinese cuisine, including Wuhan (soups and noodles), Huangzhou (oily and salty) and Jingzhou (steamed fish dishes). Hubei food uses dried hot pepper, black pepper, and other spices. Popular dishes include steamed vegetables, soups, rice based snacks, fish balls and meat loaves.
201-044	Chinese-Jiangsu/Zhejiang	Jiangsu cuisine originates from the Jiangsu province. It is an extremely popular cooking style that is considered to be one of the eight culinary traditions of China. uses braising and stewing methods for cooking. Zhejiang cuisine consists of four styles: Hangzhou - Uses bamboo shoots. Shaozing - Specializes in poultry and freshwater fish. Ningbo - Specializes in seafood. Shanghai style - Famous for dim sum.
201-045	Chinese-Shandong	Shandong or Lu cuisine is comprised of two styles: Jiaodong - Ccharacterized by seafood dishes. Jinan - Characterized by soups.
201-046	Chinese-Northeastern	This type of cuisine originated from Manchu cuisine and uses preserved foods (pickling is popular) as well as pork and chive dumplings, suan cai hot pot, cumin and caraway lamb, congee, nian doubao, sachima, and cornmeal congee.
201-047	Chinese-Inner Mongolian	Historically, this food is influenced by Mongolian and Chinese cuisines. Dishes include Mongolian hot pot, hand-held mutton, roast leg of lamg and various other mutton or lamb dishes.
201-048	Chinese-Yunnan/Guizhou	Yunnan or Dian cuisine is typically spicy and features mushrooms. Guizhou cuisine is similar to Sichaun and Hunan cuisines and is unique in featuring a mixture of sour and spicy flavors.
201-049	Chinese-Taiwanese	Taiwanese food includes representative dishes from the people of Hoklo, as well as Aboriginal, Hakka, and other local Chinese cuisines. Typical ingredients include pork, seafood, chicken, rice, and soy.
201-050	Chinese-Guangxi	Guangxi cuisine specializes in rice-flour noodles, horse meat, zongzi a pyramid shaped meat dumpling wrapped in bamboo leaves and fried, and the food is slightly spicy.
201-051	Chinese-Jiangxi	Jiangxi cuisine is spicy and uses chili peppers and cold or raw dishes are rarely served. Fish, fermented black beans, tofu, and tea oil (used for cooking) are used.
201-052	Chinese-Northwestern	This cuisine favors beef, mutton, and lamb and is typically Halal due to the large Muslim population in this part of China.
201-053	Chinese-Porridge	A type of rice porridge or gruel popular in many Asian countries. This food type can be eaten plain or with a variety of toppings, such as fried dough stick, pork, preserved eggs and tofu, or corn. Plain congee contains raw rice, water and salt. Names for congee are as varied as the style of its preparation. Popular dishes include Congee Roast Duck, Chicken Congee, Buddha Congee and Lotus Seed Congee.
201-054	Chinese-Islamic	Signature dishes include mutton, kebabs, roasted fish and rice. Most of the food is Halal.
201-055	Chinese-Hot Pot	Chinese Hot Pot is a cooking method which uses a metal pot placed in the center of the table. Dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually paired with dipping sauces.
202-000	Indian	Food that represents the unique culture and flavor of India. Indian food contains aromatic herbs, flavorful spices and a wide variety of vegetables, grains and lentils. Ingredients and cooking methods vary broadly in each part of the country. Indian restaurants outside India generally adapt their menu to suite local tastes.
202-011	Indian-Tandoori	Tandoori is an Indian cooking technique whereby the meat is usually coated or marinated with a paste of assorted herbs and spices, skewered into a stick and cooked in extremely hot and smoky conditions. Typical ingredients include ginger, garlic, cayenne pepper, coriander powder, garam masala, dried fenugreek, lemon, roasted and grinded grams and other assorted spice and herbs. Popular Tandoori dishes include Tandoori Chicken and Chicken tikka.
202-012	Indian-Punjabi	Indian food from the Northern India's Punjab region and Eastern Pakistan. This food type is one of the more widely known cuisines around the world. Typical ingredients include clarified butter (Ghee) and khoya (burnt milk), as well as marinated meat, chicken, fish, paneer, rotis and naan. Popular Punjabi dishes include Tandoori Chicken, Butter Chicken, Chicken Tikka, Sarson Saag with Makki Roti, Dal makhani, and Rajma.
202-013	Indian-Rajasthani	Indian food from the Rajasthan region. This food type is a popular, mostly vegetarian, cuisine that is known for its combination of churma, dal and bati. Typical ingredients include ghee, beans, dried lentils, gram flour, papad and a wide variety of spices. Popular Rajasthani dishes include Churma and Ghevar.
202-014	Indian-Mughlai	Indian food produced in the kitchens of Royals of the Mughal Empire. This food type is strong influenced by Turkish and Persian cuisines where there are both vegetarian and non-vegetarian dishes. There is an wide variation in taste and flavor ranging from extremely spicy food to tremendously light. Popular Mughlai dishes include Aaloo ka raita, Capsicum and carrot raita, Champ Masala, Chicken biryani and Chicken tikka.
202-015	Indian-Bengali	Bengali food encompasses the rich assortment of foods eaten in West Bengal in India and Bangladesh. Typical ingredients include fish, vegetables, dairy products, mustard oil, zeera, kalaunji, saunf, fenugreek, mustard seeds, spices and rice. Popular Bengali dishes include Dom, Roshogolla, Pantua, Jhal-Muŗi and Machh bhaja.
202-016	Indian-Goan	Goan food encompasses cuisine from the state of Goa in Western India. This food type uses a cooking method that involves roasting, grilling, simmering, marinade, pan-frying and braising. Seafood delicacies such as pomfret, tuna, shark, mackerel, lobster, shrimp, prawn and crabs are mixed with spicy and hot sauce. Typical ingredients include coconut milk, rice and local spices. Popular Goan dishes include Bebinca, Goan Fish Curry and Vindaloo.
202-017	Indian-Jain	Jain food is a vegetarian Indian cuisine. This food type prohibits the use of meat, root vegetables, onion and garlic in food preparation. Typical ingredients include vegetables (bell pepper, cucumber, curry leaves, mushrooms and bitter gourds) and spices (cumin, cinnamon, clove, nutmeg, caraway seeds, poppy seeds, fennel seeds and musk). Popular Jain dishes include Jain Croquettes, Bajra Khichdi and Chawli Bhaji.
202-018	Indian-Konkani	Konkani food is representative of the Konkan region (West coast of India). This food type is predominately non-vegetarian with an abundance use of coconut. Typical ingredients include rice, wheat, gram flour, lentils, seafood, chicken, mutton, beef, and vegetables. Other common ingredients include tamarind, kokum berries, raw mango and jack fruit. Common spices include coriander, cumin seeds, red chilli, garlic, ginger, and cardamom. A popular Konkani dish is Upkari.
202-019	Indian-Gujarati	Indian food from Gujarat is a strictly vegetarian food. This food type is different from other Indian food types due to its sweet and salty mixture. Typical ingredients include dal, bhaat, vegetables, shapatis, kachumbar, papad, and curd. Popular Gujarati dishes include Dabeli, Dhokla, Fafda, Gujarati Dal, Handvo, Khakhra, Osaman, Pandoli and Thepla.
202-020	Indian-Parsi	Parsi Indian food is influenced from the Persian cuisine of Iran. This food type traditional cuisine of the Parsis of India and varies from mild to spicy. Both vegetarian and non-vegetarian dishes are common. Typical ingredients include rice, lentils and curry. Popular Parsi dishes include Chicken farchaj, Patra ni machhi, Dhansak and Khichri.
202-021	Indian-South Indian	Indian food from the areas of Chennai, Karnataka, Kerala and Andhra Prades. This food type is known for its spicy foods. Typical ingredients include cardamom, pepper, cinnamon, cloves and nutmeg as seasonings. Popular South Indian dishes include Puran Poli, Bhakri, Vada Pav, Pav Bhaji, Thepla, Dhokla, Ambotik, Balchao and Amti.
202-022	Indian-Maharashtrian	Indian food that comprises cuisine from coastal Konkan area and the interior Vardi area. Typical ingredients include onions, eggplant, fish, coconut, peanut oil, peanuts and cashews, kokum, jagary and taramind. Popular Maharashtrian dishes include Poha, Bharli vangi and Wada pav.
202-023	Indian-North Indian	Indian food that represents the culture and flavor of the Northern Indian states. This food type is influenced by cuisines from the eastern India region. Typical ingredients include chillies, saffron, milk, yoghurt, cottage cheese, ghee (clarified butter) and nuts. Popular Northern Indian dishes include Seekh Kabab, Rajma, Khata, Jalebi And Biryanis.
202-024	Indian-Malvani	Indian food that represents the culture and flavor of the Konkan region in Maharashtra and Goa. This food type gets its name from town of Malvan located on the west coast of Maharashtra and mainly consists of non-vegetarian preparations containing meats and seafood. Typical ingredients include coconut, coriander, peppercorn, cumin, red chilies, kokam, tamarind, mango and seafood. Popular Malvani dishes include Mori Masala, Kombdi Vade, Solkadhi, Bangda, Dhondas, Ghavan and Malvani Malpua.
202-025	Indian-Hyderabadi	Indian food that represents the culture and flavor of Hyderabad, India. This food type is highly influenced by Awadhi and Mughlai cuisines. Typical ingredients include meat rice, spices, coconut, tamarind, peanuts, and sesame seeds. Popular Hyderabadi dishes include Hyderabadi Biryani, Haleem, Mutton Do Pyazah and Nihari.
203-000	Japanese	Food that represents the unique culture and flavor of Japan. This food type generally consists of rice, noodles, meat, vegetables, fish, sushi, teppenyaki. Popular Japanese dishes include raw fish, and grilled, boiled, steamed or deep fried food.
203-026	Japanese-Sushi	A Japanese dish vinegar rice and various types of cooked or raw seafood such as lobster, prawns, eel, fish and crab that is served cold. Typical ingredients include short-grain white rice, vinegar, a variety of vegetables, egg, shitake mushrooms, caviar, avocado, nori (seaweed) and cream cheese. Types of sushi include Nigiri, Gunkan, Temaki, Chirashi, Oshizushi and Inari.
204-000	Southeast Asian	Food that represents the unique culture and flavor of Southeast Asia. This food type Asian food represents food from Southeast Asian countries for which there is not a more specific food type. Note: See also Chinese, Filipino, Indian, Indonesian/Malaysian, Japanese, Korean , Middle Eastern , Thai, Vietnamese for related food types.
205-000	Thai	Food that represents the unique culture and flavor of Thailand. This food type can be spicy, sour, sweet, salty or bitter, and is characterized by aromatic herbs and spices. Typical ingredients include rice, chili, garlic, lemon, thai basil, turmeric, vegetables (cucumber, cabbage, string beans), nam pla (fish sauce), lime leaves. Thai food generally includes a variety of curries and noodles. Popular Thai dishes include Thai Bean, Thai Noodle, Thai Roll, Thai salad, Thai Curry and Thai Satay.
206-000	Vietnamese	Food that represents the unique culture and flavor of Vietnam. This food type usually contains fish, fish sauces, rice, vegetables and herbs. Typical ingredients include fish sauce, soy sauce, hoisin sauce, vegetables, herbs, spices, pork, beef and prawns. Popular Vietnamese dishes include Banh Bao, Banh Mi, Bun Bo Hue, Tiet Canh, Vietnamese Noodle and Vietnamese Roll.
207-000	Korean	Food that represents the unique culture and flavor of Korea. This food type is known for its banchan; a wide array of accompaniment dishes served with a meal of rice. Typical ingredients include rice, vegetables, meat and tofu, sesame oil, soy sauce, garlic and ginger. Popular Korean dishes include Bulgogi, Gui, Gujeolpan, Kimchi, Kongnamul, Korean Chicken, Korean Noodle, Tteokbokki and Yakgwa.
208-000	Pakistani	Food that represents the unique culture and flavor of Muslim culinary culture that is predominant in Pakistan and along the northern border of India. Pakistani food can be described as a lend of South Asian cooking traditions and is known for its richness and flavor. Typical ingredients include chapati, roti, lentils, vegetables, and meats with the extensive use of spices, herbs, and seasonings. Popular Pakistani dishes include Aloo Bukhara Ki Chutney, barbequed meats, Biryani and Sajji.
209-000	Malaysian	Food that represents the unique culture and flavor of Malaysia. This food type offers a distinct mix of Indian, Chinese, and even Nyonya food. Typical ingredients include noodles, rice, coconut, chicken, beef, pork, duck, mutten, goose, goat, seafood (shrimps, prawns, crab, squid, cockles, snails, octopus). Popular Malaysian dishes include satay (grilled meat), Ikan Bakar, Nasi Dagang, Udang Galah. Note: Indonesian/Malaysian should be used in countries outside of North America and EMEA.
210-000	Bruneian	Food that represents the unique culture and flavor of Brunei. This food type is heavily influenced by the cuisine of neighbouring Malaysia, Singapore and Indonesia, with additional influences from India, China, Thailand, and Japan. Due to the predominance of the Islamic religion, pork and alcohol are avoided. Typical ingredients include fish and rice. A popular Bruneian dish is Ambuyat.
211-000	Indonesian	Food that represents the unique culture and flavor of Indonesia. This food type has a rich culinary heritage because many spices were introduced to the world from its "spice islands" (Malaku). Food in this area is heavily influenced by Asian, Middle Eastern and European cuisines. Ingredients vary based on the dish and the culinary influence. Popluar dishes include Bakmi Goreng, Gado-gado, Ketoprak, Nasi Padang, Sayur Asem and Babi Guling. Note: Indonesian/Malaysian should be used in countries outside of North America and EMEA.
212-000	Filipino	Food that represents the unique culture and flavor of the Philippines. This food type has sweet, salty and tangy flavors. Typical ingredients include rice, corn, bread, eggs, meat with onion and garlic seasonings. Poplular Filipino dishes include lechon (roasted pig), longanisa (sausage), torta (omelette), pan de sal (bread rolls), adobo, kalderetang kambing (goat stew), kare kare, sinigang, pancit, lumpia and halo-halo.
250-000	Middle Eastern	Food that represents the unique culture and flavor of the Middle East. Middle Eastern food generally includes food from Middle Eastern countries like Afghanistan, Saudi Arabia, Lebanon, Iran, Iraq, and the United Arab Emirates.
251-000	Azerbaijani	Food that represents the unique culture and flavor of Azerbaijani. This food type combines different cultures and most notably by Iranian, Turkey and central Asia. Traditionally, this food type includes breads, pancakes, thick soups and plov (rice pilaf) both savoury and sweet. Typical ingredients include vegetables and greens, as well as Fresh herbs, including mint, coriander, dill, basil, parsley,tarragon, leek, chive, thyme, marjoram, green onion and watercress. Popular Azerbaijan dishes include Balıq, Dolma, Dushbara, Qutab and Bastirma.
252-000	Turkish	Food that represents the unique culture and flavor of Turkey. This food type Typical ingredients include eggplant, green pepper, onion, bean, tomato, garlic, cucumber, lemon, pistachio, almond, spices (parsley, cumin, pepper, paprika, mint, oregano, thyme). Popular Turkish dishes include Yayla, Ayrian, Patlican, Sis Kebaps, Döner and Lahmacun.
253-000	Lebanese	Food that represents the unique culture and flavor of Lebanon. This food type is considered to be one of the most popular Middle Eastern cuisines. Typical ingredients include whole grains, fruits, vegetables, fresh fish and seafood, poultry, garlic, herbs, olive oil and lemon juice. Popular Lebanese dishes include Kunafi, Ackwai and Baba Ghanouj.
254-000	Yemeni	Food that represents the unique culture and flavor of Yemen. This food type is different from other cuisines in the region and is inspired by the Ottoman Turkish cuisine. Typical ingredients include chicken, lamb, fish, aniseed, fennel seed, ginger and cardamom. Popular dishes include Saltah, Bread Recipes and Yemeni beverages.
255-000	Burmese	Food that represents the unique culture and flavor of Burma (known today as Myanmar). This food type characterized by its extensive use of fish products like fish sauce and ngapi (fermented seafood). Typical ingredients include Paw hsan hmwe (a fragrant aroma rice), kauk hnyin, fish and poultry. Popular Burmese dishes include Gyin thohk, Khauk swè thoke, Kat kyi hnyat and Kyay oh.
256-000	Cambodian	Food that represents the unique culture and flavor of Cambodia (also known as Khmer). This food type noodles, dessert, drinks, tropical fruits and different kinds of soups. Typical ingredients include rice, prahok (a fermented fish paste), spices (such as black pepper, kampot, wild cardamom), kroeung, fruits, vegetables, noodles, and fish. Popular Cambodian dishes include Amok trey, Kuy teav, Lok Lak, and Num banh chok.
257-000	Singaporean	Food that represents the unique culture and flavor of Singapore. Singaporean food is influenced by the native Malay, Chinese, Indonesian, Peranakan, and Western Traditions. Due to its wide variety of influence one will notice the multiculturalism of local food and the availability of international cuisine and styles. Typical ingredients include soya sauce, coconut milk, five spice, oyster sauce, lemongrass, rice, fermented bean pastes, blacan, bee hoon and kway Teow. Popular Singaporean dishes include Bak Kut Teh, Char Kway Teow, Chili Crab and Hainanese Chicken Rice.
258-000	Sri Lankan	Food that represents the unique culture and flavor of Sri Lanka. This food type is heavily influenced by Southern India and closely resembles Kerala cuisine and commonly includes boiled or steamed rice served with curry. Typical side dishes include pickles, chuttneys, and sambols - made of ground coconut, chili peppers, Maldive fish, and lime juice. Popular Sri Lankan dishes include Kiribath, Mallung, Kottu, and Hoppers.
259-000	Tibetan	Food that represents the unique culture and flavor of Tibet. This food type is known for its influences from China, India and Nepal. Typical ingredients include noodles, goat, yak, mutton, dumplings, Tibetan cheeses (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. Popular Tibetan dishes include Sha Phaley, Balep korkun, Tingmo, Thenthuk and Shab Tra.