1
American Soul Food
The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.
Below are cuisines that contain the letter U anywhere in the name. Each of the 25 cuisines below opens to a full profile.
List of Cuisines That Contain U
2
Anhui
A mountainous central Chinese cuisine known as Hui, built around wild herbs, foraged mushrooms, and patient stewing over a low flame.
3
Australian (Modern Australian)
A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.
4
Austrian
The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.
5
Burmese
A Southeast Asian cuisine sitting between India and China, defined by fish sauce, fermented tea leaves, generous oil, and a love of tart fresh salads.
6
Cajun
A rustic southern Louisiana cuisine of Acadian descendants, built on the dark roux, the holy trinity of pepper-onion-celery, and slow-cooked one-pot meals.
7
Creole (Louisiana)
A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.
8
Cuban
An island cuisine of slow-roasted pork, black beans, rice, and a mojo of garlic-citrus-cumin, blending Spanish colonial, African, and Taino indigenous strands.
9
Fujian
A coastal southeastern Chinese cuisine known for clear umami soups, red wine lees, and a generous use of seafood from the Taiwan Strait.
10
Fusion (Asian-American)
A 21st-century immigrant-driven cuisine blending Korean, Vietnamese, Chinese, Filipino, and Japanese flavors with American formats — the food truck, the burger, the sandwich.
11
Gujarati
A western Indian vegetarian cuisine famed for its balanced sweet-salty-spicy thali, fermented snacks, and the world's most expansive home-style Jain cooking.
12
Hunan
A central Chinese cuisine known as Xiang, leaning on fresh chili, smoke, and sourness for a sharper, drier heat than its Sichuan neighbor.
13
Hungarian
A Central European cuisine that pivots on paprika, sour cream, and lard, expressed most famously in the goulash family of stews and soups.
14
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.
15
Jiangsu
An elegant eastern Chinese cuisine from the Yangtze Delta, prized for delicate knife work, slow braises, and a gentle sweetness drawn from the region's wealth.
16
Peruvian
A South American cuisine of potatoes, ceviche, and aji peppers, where ancient Inca staples met Spanish, African, Chinese, and Japanese immigrant kitchens.
17
Portuguese
An Atlantic seafaring cuisine built on salt cod (bacalhau), olive oil, coriander, and an empire-era love of spice that helped reshape global cooking.
18
Punjabi
The robust wheat-and-dairy cooking of India and Pakistan's Punjab, famous for tandoor breads, ghee-laden dals, and the global crossover of butter chicken.
19
Russian
A vast Eurasian cuisine shaped by long winters, Orthodox fasting, and an imperial era of French-trained court chefs, with rye bread and pickle at every table.
20
Sichuan
A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.
21
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.
22
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.
23
Tunisian
A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.
24
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.
25
Ukrainian
A breadbasket cuisine of borscht, varenyky, salo, and slow-stewed pork, increasingly recognized as its own tradition rather than a Russian satellite.
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