1
Anhui
A mountainous central Chinese cuisine known as Hui, built around wild herbs, foraged mushrooms, and patient stewing over a low flame.
Below are cuisines that contain the letter H anywhere in the name. Each of the 22 cuisines below opens to a full profile.
List of Cuisines That Contain H
2
British
An island cuisine of Sunday roasts, pub pies, and the curry house, recently reinvented through immigration and a modern farm-to-table revival.
3
Cambodian (Khmer)
An ancient Southeast Asian cuisine of curry pastes (kroeung), prahok fermented fish, and palm sugar, less chili-driven than its Thai and Lao neighbors.
4
Ethiopian
A Horn of Africa cuisine built around spongy injera flatbread, fiery berbere spice, and a strong tradition of vegan fasting stews.
5
French
The foundational cuisine of modern Western cooking, built on mother sauces, regional terroir, and a chef-driven hierarchy codified by Escoffier.
6
Ghanaian
A West African cuisine built around fufu, palm oil soups, kelewele plantain, and a long-standing rivalry with Nigeria over jollof rice.
7
Hawaiian
A Pacific island cuisine of poi, kalua pig, and poke, layered with Japanese, Chinese, Portuguese, and Filipino plantation-era contributions.
8
Hunan
A central Chinese cuisine known as Xiang, leaning on fresh chili, smoke, and sourness for a sharper, drier heat than its Sichuan neighbor.
9
Hungarian
A Central European cuisine that pivots on paprika, sour cream, and lard, expressed most famously in the goulash family of stews and soups.
10
Indian (North)
A wheat-based cuisine of the Indo-Gangetic plain, defined by tandoor breads, dairy-rich curries, and the Mughal-era love of saffron, cream, and slow-cooked meat.
11
Indian (South)
A rice-and-lentil cuisine of the Indian peninsula, built on fermented batters, coconut, curry leaves, tamarind, and a far lighter touch with dairy than the north.
12
Jewish (Ashkenazi)
The cuisine of Central and Eastern European Jews, anchored by kosher rules, Sabbath stews, and the breads, dumplings, and pickles of the shtetl table.
13
Jewish (Sephardic)
The cuisine of Iberian Jews scattered across the Mediterranean after the 1492 expulsion, blending Spanish, North African, Turkish, and Levantine flavors.
14
Polish
A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.
15
Shandong
One of China's oldest culinary schools, originating on the northern peninsula and famed for clear seafood broths, scallion-forward seasoning, and imperial banquet roots.
16
Sichuan
A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.
17
South African
A "rainbow" cuisine of indigenous Khoisan and Bantu traditions overlaid with Dutch, Malay, Indian, and British strands, expressed at the braai and on the curry pot.
18
Southwestern (US)
The cuisine of New Mexico, Arizona, and the broader American Southwest, distinct from Tex-Mex through its use of Hatch chile, blue corn, and Pueblo influences.
19
Spanish
A regional Mediterranean cuisine of jamón, olive oil, sherry vinegar, and small-plate tapas culture, with seafood at its Atlantic and Mediterranean edges.
20
Thai
A Southeast Asian cuisine famous for balancing hot, sour, sweet, and salty in every dish, anchored by fish sauce, fresh chili, and a forest of aromatics.
21
Turkish
A vast Ottoman-era cuisine straddling the Balkans and Anatolia, anchored by lamb, yogurt, olive oil, and a near-religious approach to bread and breakfast.
22
Zhejiang
A refined eastern Chinese cuisine from Hangzhou, Ningbo, and Shaoxing, known for fresh-tasting seafood, vinegar-bright sauces, and a respect for the seasons.
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