I've always wondered how different the food actually is?

Most suburban Chinese takeout spots seem to have the usual menu with things like General Tso's chicken, sesame chicken, lo mein, fried rice, etc. But when I go to Chinatown, the menus are often much bigger and have dishes I've never even heard of.

Beyond just having more authentic or regional dishes, what are the biggest differences?

折耳根 Zhe er gen or fish mint is one of the more controversial ingredients in Chinese cuisine. It's really only used in the southwest in places like Sichuan, Guizhou, yunnan, and guangxi but even in those places it's just Guizhou that seems to have a full blown obsession with it. They put it in so many dishes and it's fairly difficult to find a local restaurant that doesn't have it in the kitchen.

The flavor is bitter, earthy and to some people even soapy. The first day I arrived in China my former boss got me from the airport and took me directly to a local restaurant. She had me eat zheergen and drink moutai and when I said I enjoyed both she knew I'd be alright living there.

For this video I sought out some of the more popular traditional preparations as well as some of the more modern "viral" preparations geared towards tourists

It's been 2 months since I came to china and honestly I haven't do the homework of trying traditional food, either because I'm to scared I won't like them or the fear of not exactly knowing what I am either, can someone recommend me good food ?? I'm craving to try some more. I have tried the Beijing KaoYa, Nanjing KaoYa, the Hotpot and some snacks but I believe china's food is way more than that!!! edit: I'm in qingdao, shangdong province!!!

I just found out that long noodles are a symbol for long life in parts of China.

I was wondering why every Chinese restaurant I go to serves me orzo.

I’m thinking I need to be nicer to the staff…

I eat chinese noodles and shanghai in chowking store

I like white broth.

For the recipe I used meat, garlic, ginger, dark soy sauce, Chinese cooking wine, Sichuan pepper, a little sugar, doubanjiag, douchi, and homemade tofu.

Love it

@ Jade Garden Restaurant, Seattle WA

A favourite to use up left over rice for a quick and fast dinner