Wangun miwah soroh kuliner bali punika matiosan, sane prasida kapah dadaos tigang baga inggih punika ajeng-ajengan beteg (sane madaging toya akidik sakadi lawar, tum, anyang, miwah sane tiosan), ajeng-ajengan sane tuh (urutan miwah sarwa magoreng), miwah ajeng-ajengan sane enceh (kekomoh miwah jukut ares).
The forms and types of balinese culinary are very diverse which can be divided into three groups, namely beteg (a bit watery for example lawar, tum, anyang, etc.), dry culinary (order and fried), and liquid culinary (enough, such as kekomoh, and jukut ares). .