Zhenian cuisine

Zhenian cuisine refers to all culinary practices, commodities and styles, both traditional and modern, observed in Zhenia. Zhenian cuisine now includes practices originating from various parts of modern-day Zhenia as well as practices found in Zhenian diasporas across the world. Along its course of development to this day, Zhenian cuisine has exchanged influence with numerous nearby cuisines, including Yinguonese cuisine.

Zhenia's diverse geography, culture, ethnic composition and history has all contributed to the diversity of practices used in Zhenian Cuisine, ultimately influencing different seasoning and cooking techniques, as well as ingredients and utensils used in the culinary process. While there are an array of different regional cuisines in the nation, four of them are considered "major cuisines" due to their reputation as being exemplary - Balhae, Bukhwa, Danguk, Seogwang respectively. Nevertheless, Zhenian food staples, including rice, noodle, tea, tofu, soybean paste and soy sauce, as well as utensils including chopsticks and rice spoons, are generally common in most regional cuisines.