Cambodian cuisine distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important aromatic paste commonly used in Cambodian cooking. Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, "kai-lan" ("Chinese kale"), snow peas,
Chinese regional cuisine fragrance. The cuisine consists of at least four styles, each of which originated from different cities in the province: Many other regions and ethnic groups with unique dishes and styles are represented in China, including Hakka, Macau, Hainan, Taiwan, the Northeast, and many more. The cuisine of Xinjiang reflects the region's many ethnic groups, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish and rice. Because of the distinctive Muslim population, the food is predominantly halal. Mongolian hotpot is very famous in China, and popular with the Han ethnic group too. Tibetan cuisine is traditionally