Flavours of the Far East: Exploring Chinese Cuisine, Regional Differences, and Food Nostalgia

For millions around the world, the smell of stir-fry or the sound of sizzling dumplings evokes more than just hunger — it stirs memories of family kitchens, street markets, and home. When you’re living abroad, it’s often the little things — the taste of your favorite dish, the rhythm of a family meal — that you miss the most.

At Paysend, we know that staying connected to your roots isn’t just about visits and phone calls — it’s about sharing experiences, traditions, and support. Whether you're recreating your childhood dishes or sending money to loved ones back home, we're here to make those connections easier, faster, and more secure.

Across cities like London, New York and Paris, Asian food is beloved and everywhere. But no matter how good your local spot is, nothing quite compares to the real thing when you're far from home.

One of the biggest misconceptions in international cuisine is the assumption that all Asian food is the same. But there's a world of difference between Chinese and Japanese food — not just in taste, but in culture, ingredients, and preparation.

What’s the difference between Chinese and Japanese food?

While both Chinese and Japanese cuisines fall under the broad umbrella of “East Asian food,” they are worlds apart when it comes to ingredients, flavours, techniques and cultural significance.

Ingredients and Flavour Profiles

• Chinese food is bold, rich, and diverse — utilising strong seasonings like soy sauce, oyster sauce, sesame oil, garlic, ginger, and chilli. Flavour balance is key, with an emphasis on sweet, sour, salty, bitter and umami all in one dish.
• Japanese food, on the other hand, is all about minimalism and purity. It focuses on natural flavours with light seasoning — think soy sauce, mirin, miso, dashi and wasabi. Where Chinese dishes often layer complexity, Japanese food aims to highlight the ingredient’s natural taste.

Cooking Techniques

• In China, you’ll find a wide array of cooking styles: stir-frying, steaming, braising, deep-frying, and roasting. The wok is essential — producing dishes with “wok hei,” that signature smoky flavour.
• Japanese cuisine leans toward raw or lightly cooked techniques. Sushi and sashimi showcase raw seafood, while grilled yakitori and gently simmered broths maintain ingredient integrity. Presentation is precise and elegant.

Rice and Noodles

Both cultures love rice and noodles, but the types vary:

• Chinese cuisine uses a mix of long-grain rice and various noodles (egg noodles, hand-pulled noodles, rice vermicelli).
• Japanese cuisine favours short-grain sticky rice, udon (thick wheat noodles), soba (buckwheat noodles), and ramen (wheat noodles in broth).
   

Dishes and Dining Experience

• Chinese meals are usually shared — multiple dishes served family-style in the centre of the table, encouraging communal eating.
• Japanese meals tend to be more individualised — a set tray with miso soup, rice, protein and pickles — with a stronger focus on etiquette and portion precision.
   

In short, Chinese food is about hearty variety and strong flavours. Japanese food is about harmony, subtlety, and seasonal balance. They’re equally respected worldwide — but cater to very different palates and philosophies.

A closer look: Chinese food and regional identity

When people think of Chinese cuisine, they’re often picturing Cantonese food — common in global Chinatowns and rooted in the Guangdong province. It’s famous for barbecue pork, roast duck, and dim sum.

But in Hong Kong, while Cantonese remains a staple, the food culture also embraces a colonial fusion of East and West — dishes like baked pork chop rice or Hong Kong-style milk tea. These subtle shifts show just how different Chinese and Hong Kong food can be, despite their shared roots.

Mandarin-speaking regions — like Beijing and much of Northern China — feature different flavours entirely. Expect wheat-based dishes like dumplings and noodles, with salty, rich and robust profiles.

For Chinese migrants living abroad, these dishes are more than just dinner — they’re a connection to culture, family and home.

Food and migration: Chinese communities abroad

China has one of the largest diasporas in the world. From Malaysia to the UK, the United States to Australia, generations of Chinese families have brought their cuisine with them.

In cities like Vancouver or San Francisco, you’ll find dim sum that rivals the streets of Guangzhou. But for many Chinese migrants, no matter how authentic the restaurant is, there’s still nothing like a home-cooked meal from their own kitchen — using ingredients passed down from generations, or sourced from international supermarkets with handwritten labels.

Whether it’s a bowl of congee or a proper plate of mapo tofu, food helps migrants preserve identity, reconnect with their roots and share their culture with the world.

Can dogs eat Chinese food?

A slightly offbeat but commonly searched question — and the short answer is: not really. Most Chinese takeaway dishes contain garlic, onion, soy sauce and spices, which are harmful for dogs. If you want to treat your pup, stick to dog-friendly recipes made specifically for pets.

Final thought: Food is a connection

From dim sum in Hong Kong to donburi in Tokyo, the diversity of Asian cuisine is something to be celebrated — and preserved. Whether you’re a Chinese student abroad craving home-cooked comfort, or a parent sending money back to family in Guangdong, the connection between food and family remains strong.

Need to send money to support your loved ones in China or across Asia? With Paysend, you can transfer funds quickly and securely to cards, bank accounts and digital wallets — helping your family enjoy the meals that matter, no matter where you are.
 

Ready to send money internationally to loved ones back home? Try Paysend today — and keep traditions (and support) going strong.

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Want to share the love of food from around the world? Read our other food-focused blogs:

• The Taste of Home: Food, Migration and Staying Connected
• Indian food that's low on calories
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