Which of the following is the characteristic cuisine of a nation?

A set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of one another that blend together to create national cuisine

Foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and french fried potatoes

The cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

To cook vegetables in a wok

French for "middle-class cooking" of 19th century France. Simpler, plain but good, down-to-earth cooking.