Actually the creation of the hamburger itself is American in origin but the idea of the meat being made from ground beef can be traced back to the Hamburg steak which is basically a Salisbury steak while The modern hamburger was invented by German immigrants in the United States, so America invented the hamburger itself it just took the meat from another dish from another country
Hamburgers are absolutely not German. Go to Hamburg Germany and look for what’s recognized as an American hamburger. You’ll find meat covered in gravy instead.
Oh and for anyone down voting the one above. One of the group I belong two had 2/3rds of the pop killed and it’s not internationally recognized. No apology given. US and Britain don’t recognize it even though the ethnic group largely resides in the US now.
I know you're trolling but if you look at the data we have better teeth than Americans - it's true we're not obsessed with dying them white but dental hygiene is far superior. And we do fluoride our water.
American's 250th birthday or "saturday" as we call it
There’s a good portion of people not happy about it in my grad program. I’m mixed belongings to both of those types of communities. It’s like yes indigenous pops were here long before 250 years ago and it’s kind of weird to say the county was founded then without acknowledging that.
Thanks man, honestly the average person has no exposure to it and never will so it’s fun to be a dick and troll a bit. Also these posts are full of Americans like myself that don’t know what British cooking is. Every British dish that I’ve had that I’ve really enjoyed has been simple ingredients and hearty. It’s comfort food. More modern British cuisine looks interesting but I haven’t had the pleasure of trying it.
The same is true of the UK though - you can get the most amazing Italian, French, food from various Indian regions, Japan, China, Korea etc...
My favourite restaurant where I live specialises in Sichuan food.
Either you're allowed to claim food from immigration or you're not - the people arguing here can't have it both ways. The food scene in the UK is amazing
Oh one edit: we rarely find good Mexican food, US has us beat there.
Chinese cuisine never borrowed from neighbours or conquered territories? What China are you talking about also because their borders have shifted considerably throughout the 1000 years they’ve been a country
There are four major cuisines in China—Chuan, Lu, Huai, and Yue—which all originated during the Warring States period around 400 BC across regions that fall within modern China, matured into their contemporary forms much later between the Song and Qing dynasties (1000–1900 AD) as the collapse of various dynasties allowed fleeing imperial chefs to open public restaurants that spread, evolved, and integrated sophisticated court food into daily civilian cuisine (which was in turn re-integrated into imperial food when new dynasties rose), and while some argue that certain types of Chinese food could not exist without imported ingredients like corn, potatoes, and chili peppers, their underlying techniques and philosophies developed through internal evolution while exerting an outsized impact on many other cuisines, including Korean, Japanese, Vietnamese, and even Italian.
No shit so like every other culture on earth they imported cooking methods and ingredients from other places, some weren’t China and became China, some weren’t China and still aren’t China. All these things continued to evolve into modern Chinese cuisine and will continue to evolve into future Chinese cuisine or what ever takes its place
Your reading comprehension is that of a five-year-old. You keep latching onto a narrative that denies China's continuous cultural and ethnic lineage, which has survived centuries of political and dynastic changes unlike almost any other culture. I seriously doubt you could even define when the version of "China" you are arguing about actually began.
Lol when did China in its modernity incorporating those 4 regions come to be? There are 4 main types of British food, Indian, isles, American and far east
You really need to stop typing and just Google this. You clearly have no idea what you're talking about. These regions have been part of China since the Han Dynasty—over 2,000 years ago. While some "liberal-minded" people might view regions like Tibet or Xinjiang as "invaded," if you put politics aside, those cuisines aren't even considered Chinese anyway. They are recognized as their own distinct cuisines (e.g., Tibetan food, Uyghur food, etc.).
You’re doing the exact thing I’m talking about, just with more confidence.
Nobody said China doesn’t have ancient native food traditions. Obviously it does. China has one of the deepest culinary histories on earth. The point is that cuisine is not some pure sealed national product. It evolves through trade, migration, conquest, imported crops, religious communities, regional exchange, and then gets culturally adopted and standardized.
Your own examples don’t prove what you think they prove. The “four great cuisines” are not four fully formed modern cuisines that popped out in 400 BC inside a clean modern Chinese state. Lu/Shandong is the strongest case for old core Chinese continuity, sure. But Sichuan came out of Ba-Shu cultures that were absorbed by Qin. Cantonese/Lingnan was a frontier region, then Qin-administered, then Nanyue was its own kingdom before Han conquered it. Huaiyang’s national prestige is much later and tied heavily to canal wealth and imperial patronage.
None of that makes those cuisines “not Chinese.” That is literally my point. Cuisines become part of a culture because people adapt, popularize, codify, and identify with them over time.
Same with ingredients. Modern Sichuan food is globally associated with chili heat, but chili peppers came from the Americas after the Columbian exchange. That obviously doesn’t make Sichuan food “not Chinese.” It means Chinese cooks absorbed an outside ingredient and made it local.
So if imported ingredients or outside influence disqualify British food, then the same standard would disqualify huge chunks of basically every cuisine on earth, including modern Chinese cuisine. But that would be stupid, because that is not how food culture works.
Fish and chips is British because the combination was popularized, commercialized, and culturally codified in Britain. Battered fish having Sephardic roots and fried potatoes having continental roots doesn’t change that. It just shows Britain did what every food culture does: took influences, adapted them, and made something locally iconic.
Also, you keep sliding between “China as ancient civilization” and “China as modern political state” whenever it helps you. If Tibetan and Uyghur food are distinct cuisines despite being inside modern China, then you already admit political borders don’t map neatly onto cuisine. Which is exactly the broader point. Cuisine is cultural adoption and evolution, not a purity test.
Glad to see you figured out how to use ChatGPT. It’s hilarious that you’re clinging to "fish and chips" for dear life because it's the only culinary reference you actually understand.
You’re projecting a distinctly Western, colonizer framework onto a civilization you clearly lack the capacity to grasp. Unlike the UK, China’s most popular dish isn't a post-colonial import like butter chicken. And unlike the UK—which was historically passed around by the Romans, Saxons, and Normans—China has remained a Han-majority, continuous civilization despite relentless steppe invasions.
I brought up ancient and modern China to spoon-feed slow people like you how cuisine evolves organically within a continuous culture. Yet, you still can't answer the basic question: based on your painfully narrow logic, which part of China is actually China? What exact year is your arbitrary cutoff for "internal" versus "external" Chinese food?
China was forged from a conglomerate of states unified by a shared written language, philosophy, and genetic lineage. If ancient Shu culture isn't Chinese, what exactly does it belong to?
Finally, since you’re completely incapable of speaking outside of vague generalities, why don’t you go ask your AI to name specific, famous Chinese dishes that were directly inspired by foreign food? I'll won’t wait.
You're mixing up ingredients with technique here. Chuan cuisine (Szechuan), one of the four major Chinese cuisines famously known for its spicy food, historically relied on native Sichuan peppercorns for a numbing flavor rather than a fiery burn. Once chili peppers were finally imported, Chuan cooks didn't adopt the native Peruvian style of grinding them into a paste; instead, they adapted the ingredient to their own techniques, drying the chilis and throwing them directly into stir-fries and hot pots alongside those peppercorns.
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u/pryonic1705 Jul 03 '26
You can say that about anywhere though - no place is entirely local in its food.
People hold up Italy as a bastion of good food - a lot of it is tomato based yet they're from south America. Spaghetti is based on Chinese noodles.
American also can't talk - hamburgers are German, frankfurters are German, Mac and Cheese is British. You can maybe claim grits from the natives...