When it comes to East Asian cuisine, which is part of the great Asian cuisine, it includes Chinese, Japanese, Korean, Indonesian, Mongolian, Taiwanese and Tibetan food. As this is the most populous region in the world, there are many sub-regional cuisines (especially in China). All of them use a local mixture of spices and specific styles of processing the food. That creates countless variations on the theme of Far Eastern cuisine.
Ingredients common in the eastern and southeastern regions of the continent include rice, ginger, garlic, sesame, chili, dried onions, soy, noodles, mung beans, seafood, mutton (Mongolia), bok choy (Chinese cabbage), tea and tofu.
Stir frying, steaming and deep frying are common ways of cooking to all far east cuisines.