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63 Chinese Cuisines: The Complete Guide (2024)
Not one cuisine, not eight, but many more. Our best shot at a comprehensive-ish guide.
And - apocryphally, at least - a number of classic Hakka dishes are thought to have been forged from attempting to make wheat-flour based northern Chinese foods in a new land that didn’t really have much wheat (e.g. their stuffed tofu is said to be a dumpling equivalent, though I think it’d be fair to register that claim as… ‘debatable’). Pictured is a festive leaf banquet of the Wa people, featuring their beloved fermented soybean cake(also found in North Thailand and Shan State Myanmar) fried in minced pork and lard, cured ribs and sausage, and other various sides. Sometimes random shit from Shandong suddenly bursts onto the scene in China, seemingly without warning: Dezhou chicken became a Beijing-Shanghai train ride tradition, and these days Zibo barbecue is starting to become increasingly popular (it’s basically standard Chinese BBQ, albeit eaten alongside Spring Pancakes ala Peking Duck).
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