1
Austrian
The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.
You're looking for 3-syllable cuisines containing S — here are 12 matches, each linked to a full profile.
List of 3-syllable Cuisines that contain S
2
Cantonese
The cuisine of Guangdong and Hong Kong, prizing freshness, light seasoning, and the precise heat of the wok to bring out a single ingredient's natural flavor.
3
Japanese
An island cuisine built on dashi, rice, and the seasons, valuing restraint, precision knife work, and a deep respect for ingredients in their natural state.
4
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.
5
Lebanese
An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.
6
Malaysian
A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.
7
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.
8
Sichuan
A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.
9
Sri Lankan
An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.
10
Syrian
One of the world's oldest continuously practiced cuisines, the food of Damascus and Aleppo, layered with Persian, Ottoman, and Mediterranean influences.
11
Tunisian
A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.
12
Vietnamese
A Southeast Asian cuisine built on fresh herbs, clear broths, and the salty-sweet balance of nuoc cham, layered with French and Chinese influences.
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