My family was doing the “if you only got to eat one country/culture’s food, what would it be?” And I picked Indian. My sister was surprised, thinking it’d get boring, and my response was “it’s an entire subcontinent, it’s not going to get boring”
Exactly categories like Chinese or Indian are better understood as macro cuisines containing wide diversity within while maybe sharing certain common threads, still differ a fair bit internally.
In the UK it's unversally known as 'curry' not to mention that over 90% of Indian restaurants are run by the Bangladeshi community serving up varying combinations of curry, rice and naan which is a far cry from authentic regional Indian cuisine. You very rarely see pani puri, masala dosa, dohkla, thepla, khichidi, chole bhature, idli etc. on any menus here.
@@dhribbler7303 Not so or else the same standard/logic applies to language, we still say "Chinese language" and not "Sinitic languages/food". Likewise, we still say "China" and not "Mandarin Empire" or "Sinitic Federation" depending on the political system.
I beg to differ when you said “Congee” is for kids, elder and sick. It is a comfort food eaten by any age at anytime. And the variety of choices what goes into congee is huge.
you should look at Chinese Peruvian food. the history of that is crazy, and the food is held in high regard in Peru and part of the national fabric, unlike traditional American Chinese food that is seen as greedy and quick, and no one would say American Chinese food is a cornerstone of American national culture. Great video as always, can't wait to see more
Great video! I wish all my non-Chinese friends could watch this... One thing, though; I encourage you to do a deeper dive into the origin of Dim Sum. It actually originated in Shanghai. Ritzy folks there wanted to mirror the cafe bite-size dishes in European cities; something the Europeans would have with their coffee became something the Shanghainese would have with their specialty tea. (Your Cantonese parents would tell you that Dim Sum is also referred to as Yum Cha, which means "to drink tea" in Cantonese.)
Another incredible episode. Well done. One food that’s not mentioned was Hakka cuisine. Is it considered Cantonese as well? I find is so unique and different than the other south China cuisines.
@@Col3Jaeger Hakka food is its own category. Also Hakka people are not only in Guangdong, but they have large populations in west Fujian, south Hunan, and is even the second largest ancestry of Taiwanese people (I'm part Hakka from Malaysia btw) This makes Hakka food one of the most diverse yet distinct from the rest of Chinese food, and not just a sub category of Cantonese.
Yall need to get into yunnanese food. Some parts and folks of Yunnan are perfectly combining influences from Sichuan, Vietnam/Laos and Tibet and they have such an abundance of natural resources. I also think it would be super interesting for you to research traditional buddhist vegan/vegetarian cuisine as it has existed in china for more than 2000 years. Loved the video
I traveled in yunnan and it was amazing food! I think coastal food is just a regular cuisine (either Cantonese or northern food) but yunnan had a lot of similarities to Sichuan but other influences as well. Sichuan and Yunnan cuisine are the best in China (and I have Sichuan as one of my top 10 cuisine of the world!)
Watching these sorts of videos I would expect at least hundreds of thousands of subscribers because of how well the video was produced but I’m surprised by how small your channel is. keep it up! I love learning more about my country
@@parker4406 Rice porridge was introduced to Southern India by Chinese Admiral Zhenghe and his 28,000-strong crew during their stay in India. The Indians named it Kanjee and we Chinese called it Chuk.
One thing that really interesting is Mongolian/Chinese Food especially with the Shear Reach of the Mongolian Empire influences all the way from Europe to Japan. The cooking bring done in Mongolia was a eye opener on how effortlessly adaptable food culture can be
Love that you talked about uyghur cuisine which is one of my favourites. Yunnan cuisine is also pretty special. They even have their own types of cheese which is not seen in other parts of China!
Yunnan, Guangxi, Guizhou, Hunan, Shanxi, and Shaanxi cuisines are my personal favorites alongside Sichuan. Also they're always so underrated in the west, apart from maybe Xi'an food.
I love that you are starting by explaining the vastness and diversity of Chinese food. I'm afraid that this is something that Westerners, yes I mean primarily caucasian Western European, and North American people, tend to not realize, or at least they frequently forget if they've been told. Full disclosure, I'm a white US guy who thinks he's a more adventurous eater than the stereotypical white guy; but, I've still got a lot to learn. This channel looks like a good place to learn more.
You could say the same about any large, multicultural country in the world. “Chinese food” is the sum of its parts, and I doubt most people outside of China would recognize these regional cuisines by name. Also, these regions share history, culture and languages - often influencing each other and their cuisines. Your argument ignores their commonalities and is akin to a “cuisine Balkanization”.
@@railpressureflip True . I personally suspect Matthew Li is either a closet self-hater or cajoled/coerced to disparage/marginalize on Chinese cultural identity .
I am Chinese American, Cantonese by heritage. I know my Chinese food from all 4 regions and they are all delicious. I agree with you about chicken feet. I thank you for the video Matt Li learned somethings I didn't know. 🇨🇳🇹🇼👍
You forgot to mention Malaysian "nasi ayam" which is a Malay variation of Hainanese chicken rice. The rice is cooked with cinnamon sticks, star anise and cardamom, a part from the usuals and sometimes lemongrass tooand has a yellower tint due to the use of turmeric. Its served with chicken fried instead of roasted (one of the ways chicken is cooked for hcr, other than steamed/boiled) but with similar marinade, the dish served with salads/lettuce and tomatoes alongside the usual condiments (soy sauce & chili sambal) and sometimes topped with fried shallots and coriander leaves.
As other have said, any cuisine of a large area with many internal variations will have immense regional diversity. That doesn't mean there are some overarching similarities, like the use of certain techniques or ingredients that form a commonality between the foods of these regions vs. others.
Very nice video! One thing I want to point out is that Nanjing (南京) belongs to Jiangsu province, while Hangzhou (杭州) belongs to Zhejiang province. But at the end of the day the cuisine from both provinces share similar style. Maybe it's more accurate to call the style "Jiangzhe" (江浙, which is the combination of Jiangsu and Zhejiang) cuisine instead of "Jiangsu" (江苏, which only refers to Jiangsu) cuisine. Otherwise very nice job!
Respect for the video, but I think you should *wait* a bit to gain more knowledge/information *before* making. There is a lot of inaccuracy and misrepresentation. I mean, I guess some people here with practically zero knowledge see this and think they are getting some special info, but that's deceptive-it's basically a quick Google search collection of info mixed with some seemingly authoritative voicing ("I'm ethnically Chinese." "I've seen people eat 粥...but I don't like it"). Hopefully you can travel to at least one of these regions and see its specifics. Like, if you go to Shandong you won't see that stuff; these stories about hundreds of years ago and royal chefs and emperors are a lot of hot air. You'll see normal people eating big mantou (steamed bread), cornmeal porridge, lamb offal soup, braised sea cucumber, a lot of seafood (clams), roasted chicken.
You know i have this funny story from my mother. So back when she was either a teenager or young adult. She was hanging out with her friend for a whole day and they decided to visit one of her friends's house to eat. Her friend's mom whom if i remember correctly, is a Shanghaiese. And she have said that Shanghaiese tend to have a small appetite so their dishes tend to be on the smaller side. Ok so when the mom is done preparing the meal. It was a bunch of small dishes up against a bunch of starving teen/young adult since the friend's mother thought that was enough to fill them up. Everyone both agree in secret that once they done eating, they gonna just to eat out. Although I am curious what you mean by unsure if china is safe to visit. I just visited Chongqing a few weeks ago and it is still as normal and safe as it always has been
The same thing applies to so-called "Indian" cuisine - The food of say, Kerala and Kashmir is so wildly different that its insanely reductive to call it one cuisine.
Macanese food & culture shan't be ignored, especially since those are hidden gems in their own right & the history behind it even more so including the art scenery & has plenty of stuff to check out
As a Singaporean, I've never heard anyone call it Singaporean chicken rice. Here it's called Hainanese chicken rice, based on Wenchang chicken (文昌雞) from Hainan. Good job on the rest of the food history thoughbased on
Can you please make a video on Indo-Chinese food? There is so much fascinating history of cultures mixing together, and sometimes food having little to do with China proper For instance an Indian restaurant favourite called Chicken Manchurian has little to do with the region of Manchuria and was invented in india but its a popular Indo Chinese dish
When i visiting Beijing with my whole family , i was very fortunate enough to ever encountered a Yunnan cuisine which not something very mainstream even in my country , I must say its not very typical mainstream Chinese cuz its has influence of South East Asia cuisine , particularly Thai or Lao style cuisine
Here's where I disagree with you. When people talk about Chinese Food, they aren't usually referring to the food in China, but rather Chinese-American cuisine, which is based off of a mix of some of these actually-Chinese cuisines, and then modified again to meet American palates. So "Chinese Food" isn't a bad name for what Americans eat.
Indonesian restaurants in Indonesia usually make it clear which region of Indonesian food they serve. Places like Sundanese Restaurant and Padang Restaurant represent two of the most iconic regions known for their food, which has not only different menus but also different dining experiences.
I think many of those regional cuisines are basically the same but there are 3 major categories of Chinese food IMO: Sichuan (and nearby), Xinjiang/Uyghur, and then the broad coastal Chinese food which as small variations IMO. Those 3 groups are very different from each other. You could maybe divide the eastern / coastal food into Cantonese (and nearby) and northern but they still feel close enough to call it “chinese” Oh, I’m sure there is Tibetan cuisine that’s very different but I rarely hear that called Chinese food In the US have some cuisines that really are different from the typical American cuisine and Cajun is what comes to mind the most. Maybe Hawaiian food but that’s understandable to leave that out as that’s a whole different history and far from mainland. Most of the mainland US food is roughly the same except Cajun. Perhaps you divide out southern vs the rest of America
@@peekaboopeekaboo1165 probably not authentic but the cuisine was invented by Chinese immigrants like the famous Celebrity Chef Nelson Wang who is Indian Chinese.
3:41 yeah, I tried chicken feet. No special taste, weird looking, and mostly bones. I think the appeal is the chewy texture?? It’s not bad but I don’t understand why people care about it in way they go out of their way to order it or pay restaurant prices for it. Saw it sold frequently in convenience stores like it’s a bag of chips - in a sealed airtight bag probably with preservatives
This guy has no idea what he's talking about and has never even stepped foot in mainland China. For starters, Hangzhou is a part of Zhejiang province, not Jiangsu.
My favourite is potato with chili, tomato and some peanuts on top. That's basically a South American dish. lol. Also the Beijing dishes belong to Shandong dishes. Why? because most Beijing mandarin (civil servants) were from Shandong in the past 700 years and they brought their dishes over to Beijing all these time. Also Taiwan dishes belong to the Fujing food group. Hong Kong belongs to the Guangzhou (not Guangdong! There are mountainous region that cook things differently) dish group but HK were still preparing them in very out-of-fashion compared to nowadays Zhuhai and Guangzhou. Lonely Sichuan is on itself.
Matthew Li is a secret anti-China operative . Filipino cuisine encompassed all foreign influences as it's own . Japanese cuisine encompassed Ainu and Ryukuan food . And so does Indian cuisine... Thai cuisine ... Vietnamese cuisine ...et al .
It seems like Matthew want to abolish Chinese Cuisine ... Suspicious to say the least ! Here in the Philippines ... both Conservative and Liberal Pinoys recognized only Filipino Cuisine ... which encompassed all "cuisines" from different provinces and regions .
I've never had tomato with scrambled eggs. Never heard of it until I saw several UA-camrs. I was born here in America 🇺🇸 😊 Late parents were originally from Hoisan.
Your are fine if you go to China, I hold many political view as you do, and been there multiple times. However they don't care if you are not vocal about it to Chinese people there, which is hard for you anyway, because u don't speak Mandarin or on the Chinese Social Media Plus why would you go to China and constantly think about politics, that's not something most people do, and most people just wanna live their lives. Plus keep in mind your political views can be biased, no one is above that Plus you will be interacting normal people in China, and I think you do not understand how good many people have it over there
@@peekaboopeekaboo1165he is hk background lol i wouldnt be surprised plus he is clearly a johnny harris fan with this damn vox style presentation and narration. I think its funny he talks about “chinese” food so much and has been hk macau taiwan and japan but never been to china. Like wut? Just go shanghai or guangzhou or smthin for a few days lol instead of just yapping about china china china
No one cares if you made a video criticising China. It doesn't stop you from going there on holidays. Sure if you go and start protesting, promoting the downfall of the government, then you might get into trouble, but the political scaremongering of China these days is insane. You can watch videos on people travelling to China all over UA-cam to get an idea of it. For regular English content on Chinese food you can check out BlondieinChina, which is made by an Australia girl who lives there and makes videos mostly about food.
Honestly, I would say this is why no "American food" exists. Texas, Maine, California, and Florida are all going to have food with basically nothing in common. Maine and California are likely the most similar despite being as far apart as... well Maine is from California.
Uighur is actually south of Xinjiang where Kashgar is. Laghman originated in China. The food you see in Kazakhstan was brought over by the Chinese Dungan people who fled China. Steppe people don't do no stirfry yo.
Do chinese diaspora cuisine Peranakan malaysia cuisine Chinese thai food Chinese indonesian food Chinese philippines food Chinese burmese food Chinese latin american food
You forgot Chinese indian.. possibly the most popular chinese diaspora food (nearly one and a half billion people love it). Indians have been eating food served by teochews since 1773 :)
you may want to research your Hainan comments. The Hainanese immigrants in Singapore invented the “dish”. I’ve spent time in Sanya and Haikou. They have no clue.
Hunan cuisine is amazing. And hot. I also like Yunan stuff and some dishes of the Dai-people in southern China. But the one thing in this f*cked up world that always makes me feel better is 川菜.
Why should we just call it the "cuisines of China." The modern definition is called the _Eight Cuisines of China_ , defined by People's Daily journalist Wang Shaoquan in 1980.
Most Americans are ignorant to Chinese food not by choice. My state only has a couple restaurants that are still only partially authentic and that’s how most rural states are tbh. Especially in the Midwest. If you’re lucky you live on the west or east coast where they infinite opinions for authentic food. Also Taiwanese food is so underrated our fried rice and our stir fry is better too. We also invented bubble tea your welcome 🇹🇼
This seems just like "Indian cuisine", each state having it's own unique cuisine. And many times different cuisines even in the same state depending on religion/ethnicity.
I have a question. How did the Chinese have tomatoes during the Qin Dynasty, if tomatoes are a new world crop? I thought tomatoes were introduced in the 1500s by way of the Portuguese colony’s in Macau.
Matthew wants to abolish Chinese Cuisine . He's motive is similar to that of so-called "Hongkongers" and "Taiwanese" ... that invented a faux identity .
FYI it's pronounced "tsong (the o is pronounced closer to the o in "sombre") yoh bing" By the way, you missed out on a lot of Northern Chinese food, like so many versions of wheat noodles, Northeastern sauerkraut, dumplings, roujiamo from Shaanxi, Northeastern goubaorou, liangpi, mantou, etc
Hong Kong is China and has been like that for centuries. The culture is chinese, the language, the people. It's officially and internationally recognized as China; the time under shameful british colonial rule was just a small part of Hong Kong history. It would be a complete non sense to not include HK as China.
Also, it's really sad how biased you are towards chinese. You said that you feel you wont be safe in mainland China because of your video about Taiwan when in fact there are more than 400 thousand taiwanese living in mainland China normally and safe. And why highlight Xinjiang with another color as it isnt part of China? There's no claim it isn't part of China and once more you spread western disinformation and prejudice against chinese people and it shows how "american" and "westerner" you are.
Same for Indian food, there are way too many varieties and cuisines to be lumped into one. India is literally a subcontinent with so much diversity.
My family was doing the “if you only got to eat one country/culture’s food, what would it be?” And I picked Indian. My sister was surprised, thinking it’d get boring, and my response was “it’s an entire subcontinent, it’s not going to get boring”
@@Pratchettgaiman you're so right. I lived in India for ten years growing up and I think I've only cracked like 15% of the cuisine
Exactly categories like Chinese or Indian are better understood as macro cuisines containing wide diversity within while maybe sharing certain common threads, still differ a fair bit internally.
In the UK it's unversally known as 'curry' not to mention that over 90% of Indian restaurants are run by the Bangladeshi community serving up varying combinations of curry, rice and naan which is a far cry from authentic regional Indian cuisine. You very rarely see pani puri, masala dosa, dohkla, thepla, khichidi, chole bhature, idli etc. on any menus here.
@@dhribbler7303 Not so or else the same standard/logic applies to language, we still say "Chinese language" and not "Sinitic languages/food".
Likewise, we still say "China" and not "Mandarin Empire" or "Sinitic Federation" depending on the political system.
I beg to differ when you said “Congee” is for kids, elder and sick. It is a comfort food eaten by any age at anytime. And the variety of choices what goes into congee is huge.
Adults are either congee eaters or not congee eaters
Yeah, I feel like congee for the sick is like a Korean thing?
Wait I thought congee is just porridge. Like what the difference btw them?
@@ishouldbedoingmyhomeworkno535 congee is rice porridge
There are 24 hour zhou or congee places in China. There are also regional variations.
Great video mate. Maybe down the line you could cover Chinese Diasporic Cuisine ( ex. Chinese x Indonesia 🇮🇩 🇨🇳 ).
you should look at Chinese Peruvian food. the history of that is crazy, and the food is held in high regard in Peru and part of the national fabric, unlike traditional American Chinese food that is seen as greedy and quick, and no one would say American Chinese food is a cornerstone of American national culture.
Great video as always, can't wait to see more
Great video! I wish all my non-Chinese friends could watch this... One thing, though; I encourage you to do a deeper dive into the origin of Dim Sum. It actually originated in Shanghai. Ritzy folks there wanted to mirror the cafe bite-size dishes in European cities; something the Europeans would have with their coffee became something the Shanghainese would have with their specialty tea. (Your Cantonese parents would tell you that Dim Sum is also referred to as Yum Cha, which means "to drink tea" in Cantonese.)
Another incredible episode. Well done.
One food that’s not mentioned was Hakka cuisine. Is it considered Cantonese as well? I find is so unique and different than the other south China cuisines.
Hakka cuisine is considered to be in the category of Cantonese cuisine. I think
@@Col3Jaeger Hakka food is its own category. Also Hakka people are not only in Guangdong, but they have large populations in west Fujian, south Hunan, and is even the second largest ancestry of Taiwanese people (I'm part Hakka from Malaysia btw)
This makes Hakka food one of the most diverse yet distinct from the rest of Chinese food, and not just a sub category of Cantonese.
I've heard Hakka cuisine mentioned; but, I've haven't seen a lot of information about it. Here's my vote for Hakka cuisine as future episode subject.
Could be Yue, definitely not Cantonese.
Yall need to get into yunnanese food. Some parts and folks of Yunnan are perfectly combining influences from Sichuan, Vietnam/Laos and Tibet and they have such an abundance of natural resources. I also think it would be super interesting for you to research traditional buddhist vegan/vegetarian cuisine as it has existed in china for more than 2000 years. Loved the video
I traveled in yunnan and it was amazing food! I think coastal food is just a regular cuisine (either Cantonese or northern food) but yunnan had a lot of similarities to Sichuan but other influences as well. Sichuan and Yunnan cuisine are the best in China (and I have Sichuan as one of my top 10 cuisine of the world!)
Watching these sorts of videos I would expect at least hundreds of thousands of subscribers because of how well the video was produced but I’m surprised by how small your channel is. keep it up! I love learning more about my country
i feel like this creator hasnt fully developed his taste buds. Some of the food we learned to love as we grow.
Congee is similar to "Kanjee" in South India and Sri Lanka it is rice porridge usually people have for breakfast or during the time of Sickness.
Chinese have their own name for rice porridge .
Well Portuguese introduced kanji to China, when they traveled from Tamil Nadu to the South China sea
@@parker4406
Ancient Han-Chinese cooked rice similar to porridge .
@@peekaboopeekaboo1165 But the word Kanji and the cooking style is derived from India (TN state). We know this through historical records.
@@parker4406
Rice porridge was introduced to Southern India by Chinese Admiral Zhenghe and his 28,000-strong crew during their stay in India. The Indians named it Kanjee and we Chinese called it Chuk.
Excellent presentation! Thank you!
One thing that really interesting is Mongolian/Chinese Food especially with the Shear Reach of the Mongolian Empire influences all the way from Europe to Japan. The cooking bring done in Mongolia was a eye opener on how effortlessly adaptable food culture can be
Sichuanese and Hunanese cuisine is to die for 😋 my mouth is watering just thinking about it.
Food ... not "cuisine" .
That's why Indian, Japanese, Filipinos...lumped their different ethnic food as a singular cuisine .
This dude will go on about how diverse Chinese food is while also denying Taiwanese food could fall under the Chinese food umbrella lmao.
Because it doesn't.
Love that you talked about uyghur cuisine which is one of my favourites. Yunnan cuisine is also pretty special. They even have their own types of cheese which is not seen in other parts of China!
I highly recommend visiting China and eat in each province. You won’t find the variety, quality and deliciousness outside of China.
Yunnan, Guangxi, Guizhou, Hunan, Shanxi, and Shaanxi cuisines are my personal favorites alongside Sichuan. Also they're always so underrated in the west, apart from maybe Xi'an food.
I love that you are starting by explaining the vastness and diversity of Chinese food. I'm afraid that this is something that Westerners, yes I mean primarily caucasian Western European, and North American people, tend to not realize, or at least they frequently forget if they've been told. Full disclosure, I'm a white US guy who thinks he's a more adventurous eater than the stereotypical white guy; but, I've still got a lot to learn. This channel looks like a good place to learn more.
You could say the same about any large, multicultural country in the world. “Chinese food” is the sum of its parts, and I doubt most people outside of China would recognize these regional cuisines by name.
Also, these regions share history, culture and languages - often influencing each other and their cuisines. Your argument ignores their commonalities and is akin to a “cuisine Balkanization”.
THANK YOU! Exactly what I was thinking too.
@@railpressureflip
True .
I personally suspect Matthew Li is either a closet self-hater or cajoled/coerced to disparage/marginalize on Chinese cultural identity .
If you're ever in the San Francisco bay, there's a Shanxi Noodle place in Sunnyvale next to the Vienna light-rail station!
I am Chinese American, Cantonese by heritage. I know my Chinese food from all 4 regions and they are all delicious. I agree with you about chicken feet. I thank you for the video Matt Li learned somethings I didn't know. 🇨🇳🇹🇼👍
You forgot to mention Malaysian "nasi ayam" which is a Malay variation of Hainanese chicken rice. The rice is cooked with cinnamon sticks, star anise and cardamom, a part from the usuals and sometimes lemongrass tooand has a yellower tint due to the use of turmeric. Its served with chicken fried instead of roasted (one of the ways chicken is cooked for hcr, other than steamed/boiled) but with similar marinade, the dish served with salads/lettuce and tomatoes alongside the usual condiments (soy sauce & chili sambal) and sometimes topped with fried shallots and coriander leaves.
I believe that most food traveld on the silk road and people did change some ingrediens to their native produce and taste.
Your videos rule man pls keep making more !!!!
Hangzhou is not in Jiangsu
Your channel has some of the best content out there man
Very informative - thanks for making this to allow us to understand origins of food.. fantastic...
As other have said, any cuisine of a large area with many internal variations will have immense regional diversity. That doesn't mean there are some overarching similarities, like the use of certain techniques or ingredients that form a commonality between the foods of these regions vs. others.
In the case of Chinese cuisine ... Chopsticks, stir-frying and steaming are use throughout Mainland China .
Interesting. The CCCP considers Tibet part of China---but not its cuisine.
Really enjoyable video, thanks very much.
Very nice video! One thing I want to point out is that Nanjing (南京) belongs to Jiangsu province, while Hangzhou (杭州) belongs to Zhejiang province. But at the end of the day the cuisine from both provinces share similar style. Maybe it's more accurate to call the style "Jiangzhe" (江浙, which is the combination of Jiangsu and Zhejiang) cuisine instead of "Jiangsu" (江苏, which only refers to Jiangsu) cuisine. Otherwise very nice job!
Awesome work -- keep it up man!
Note that Hangzhou is in Zhejiang province, so its categorization as Jiangsu cuisine is a little debatable.
Respect for the video, but I think you should *wait* a bit to gain more knowledge/information *before* making. There is a lot of inaccuracy and misrepresentation.
I mean, I guess some people here with practically zero knowledge see this and think they are getting some special info, but that's deceptive-it's basically a quick Google search collection of info mixed with some seemingly authoritative voicing ("I'm ethnically Chinese." "I've seen people eat 粥...but I don't like it").
Hopefully you can travel to at least one of these regions and see its specifics. Like, if you go to Shandong you won't see that stuff; these stories about hundreds of years ago and royal chefs and emperors are a lot of hot air. You'll see normal people eating big mantou (steamed bread), cornmeal porridge, lamb offal soup, braised sea cucumber, a lot of seafood (clams), roasted chicken.
You know i have this funny story from my mother. So back when she was either a teenager or young adult.
She was hanging out with her friend for a whole day and they decided to visit one of her friends's house to eat. Her friend's mom whom if i remember correctly, is a Shanghaiese. And she have said that Shanghaiese tend to have a small appetite so their dishes tend to be on the smaller side.
Ok so when the mom is done preparing the meal. It was a bunch of small dishes up against a bunch of starving teen/young adult since the friend's mother thought that was enough to fill them up.
Everyone both agree in secret that once they done eating, they gonna just to eat out.
Although I am curious what you mean by unsure if china is safe to visit. I just visited Chongqing a few weeks ago and it is still as normal and safe as it always has been
The same thing applies to so-called "Indian" cuisine - The food of say, Kerala and Kashmir is so wildly different that its insanely reductive to call it one cuisine.
Thank you for this excellent explanation!
I never heard anyone call it Singapore chicken rice, it’s always been called hainanese chicken rice even in Singapore.
Please do a video about hot pot.
Macanese food & culture shan't be ignored, especially since those are hidden gems in their own right & the history behind it even more so including the art scenery & has plenty of stuff to check out
As a Singaporean, I've never heard anyone call it Singaporean chicken rice. Here it's called Hainanese chicken rice, based on Wenchang chicken (文昌雞) from Hainan.
Good job on the rest of the food history thoughbased on
Can you please make a video on Indo-Chinese food?
There is so much fascinating history of cultures mixing together, and sometimes food having little to do with China proper
For instance an Indian restaurant favourite called Chicken Manchurian has little to do with the region of Manchuria and was invented in india but its a popular Indo Chinese dish
When i visiting Beijing with my whole family , i was very fortunate enough to ever encountered a Yunnan cuisine which not something very mainstream even in my country , I must say its not very typical mainstream Chinese cuz its has influence of South East Asia cuisine , particularly Thai or Lao style cuisine
Yunnan food isn't "Southeast Asia cuisine" .
Origin of several Indo-Chinese tribes emigrated from China in prehistoric time .
makes me curious what these people called cuisine before they were introduced to chili peppers and tomatoes.
Here's where I disagree with you. When people talk about Chinese Food, they aren't usually referring to the food in China, but rather Chinese-American cuisine, which is based off of a mix of some of these actually-Chinese cuisines, and then modified again to meet American palates. So "Chinese Food" isn't a bad name for what Americans eat.
Indonesian restaurants in Indonesia usually make it clear which region of Indonesian food they serve. Places like Sundanese Restaurant and Padang Restaurant represent two of the most iconic regions known for their food, which has not only different menus but also different dining experiences.
Thoughts on shaanxi cuisine?
Inferior to Shanxi cuisine.
Curious about Hunan. And Sichuan i see or possibly tried.
Henan cuisine should be mentioned, hui Mian (lamb noodle soup) is kino
Thanks. You are a good intra china food anthropologist.
the food in 7.47 we call it "葱油饼" in china ， it is a delicious food in chinese
I think many of those regional cuisines are basically the same but there are 3 major categories of Chinese food IMO: Sichuan (and nearby), Xinjiang/Uyghur, and then the broad coastal Chinese food which as small variations IMO. Those 3 groups are very different from each other. You could maybe divide the eastern / coastal food into Cantonese (and nearby) and northern but they still feel close enough to call it “chinese”
Oh, I’m sure there is Tibetan cuisine that’s very different but I rarely hear that called Chinese food
In the US have some cuisines that really are different from the typical American cuisine and Cajun is what comes to mind the most. Maybe Hawaiian food but that’s understandable to leave that out as that’s a whole different history and far from mainland. Most of the mainland US food is roughly the same except Cajun. Perhaps you divide out southern vs the rest of America
Great video! Surprised that you didn't talk about Macanese food! Food from Harbin, the Manchu’s.
Chinese cuisine is what they're all are .
Chinese is the nationality .
Even the Mongol Man-chu rulers recognized this fact .
Kudos to you for calling it "food" and not a separate cuisine .👍
You should check Manchurian food which is wildly popular in India
@@parker4406
It's fake "Manchurian food" .
@@peekaboopeekaboo1165 probably not authentic but the cuisine was invented by Chinese immigrants like the famous Celebrity Chef Nelson Wang who is Indian Chinese.
Waiting for the video on Hong Kong cuisine.
Matthew always looks as if he has to explain himself during a police interrogation
I once ate at a Shandongese restaurant in the US and was startled that the dish I got tasted almost exactly like spaghetti bolognese
I love the cuisine from Xinjiang. Its flavors are refreshing.
It's oily too .
cumin mutton skewers from uyghur restaurants are famous
@@parker4406 those are fire🔥
3:41 yeah, I tried chicken feet. No special taste, weird looking, and mostly bones. I think the appeal is the chewy texture??
It’s not bad but I don’t understand why people care about it in way they go out of their way to order it or pay restaurant prices for it. Saw it sold frequently in convenience stores like it’s a bag of chips - in a sealed airtight bag probably with preservatives
This guy has no idea what he's talking about and has never even stepped foot in mainland China. For starters, Hangzhou is a part of Zhejiang province, not Jiangsu.
How I'd love to see a video on Indian Chinese!
My favourite is potato with chili, tomato and some peanuts on top. That's basically a South American dish. lol. Also the Beijing dishes belong to Shandong dishes. Why? because most Beijing mandarin (civil servants) were from Shandong in the past 700 years and they brought their dishes over to Beijing all these time. Also Taiwan dishes belong to the Fujing food group. Hong Kong belongs to the Guangzhou (not Guangdong! There are mountainous region that cook things differently) dish group but HK were still preparing them in very out-of-fashion compared to nowadays Zhuhai and Guangzhou. Lonely Sichuan is on itself.
Ok, now make it a tier list
...and then?
Matthew Li is a secret anti-China operative .
Filipino cuisine encompassed all foreign influences as it's own .
Japanese cuisine encompassed Ainu and Ryukuan food .
And so does Indian cuisine... Thai cuisine ... Vietnamese cuisine ...et al .
It seems like Matthew want to abolish Chinese Cuisine ...
Suspicious to say the least !
Here in the Philippines ... both Conservative and Liberal Pinoys recognized only Filipino Cuisine ... which encompassed all "cuisines" from different provinces and regions .
@@peekaboopeekaboo1165 ...and then?
@@Kivas_Fajo
I'm just saying .
There's a lot Chinese persons (vloggers/content creators/ influencers) doing propaganda against their own identity .
I've never had tomato with scrambled eggs. Never heard of it until I saw several UA-camrs. I was born here in America 🇺🇸 😊 Late parents were originally from Hoisan.
You've just landed the next idea for your new video on how indian food doesn't really 'exist'
Basically Punjabi=Sichuan (in terms of popularity)
Any specific regional indian cuisine you enjoy/familiar with
@@mylesjude233 Honestly Maharashtrian food is the best(from the western province of India)
Your are fine if you go to China, I hold many political view as you do, and been there multiple times. However they don't care if you are not vocal about it to Chinese people there, which is hard for you anyway, because u don't speak Mandarin or on the Chinese Social Media
Plus why would you go to China and constantly think about politics, that's not something most people do, and most people just wanna live their lives.
Plus keep in mind your political views can be biased, no one is above that
Plus you will be interacting normal people in China, and I think you do not understand how good many people have it over there
I personally suspect Matthew Li is either a closet self-hater or cajoled/coerced to be an Anti-Chinese basher .
@@peekaboopeekaboo1165exactly.
@@peekaboopeekaboo1165he is hk background lol i wouldnt be surprised plus he is clearly a johnny harris fan with this damn vox style presentation and narration. I think its funny he talks about “chinese” food so much and has been hk macau taiwan and japan but never been to china. Like wut? Just go shanghai or guangzhou or smthin for a few days lol instead of just yapping about china china china
No one cares if you made a video criticising China. It doesn't stop you from going there on holidays. Sure if you go and start protesting, promoting the downfall of the government, then you might get into trouble, but the political scaremongering of China these days is insane. You can watch videos on people travelling to China all over UA-cam to get an idea of it. For regular English content on Chinese food you can check out BlondieinChina, which is made by an Australia girl who lives there and makes videos mostly about food.
Honestly, I would say this is why no "American food" exists. Texas, Maine, California, and Florida are all going to have food with basically nothing in common. Maine and California are likely the most similar despite being as far apart as... well Maine is from California.
Keep an eye out for a future video 👀
Keep an eye out for a future video 👀
MacDonald hamburger is an American food common in all fifty states and is found in many countries in the world.
@@offthemenuyt tibetan , manchurian and tajic food
"Cong" is pronounced "ts-ong", which means scallion. ("Ts" as in "cats"; not "s" as in "song".)
Sweet and sour sauce def from Jiangsu not Shandong. Shandong food is known for being not sweet.
Uighur is actually south of Xinjiang where Kashgar is. Laghman originated in China. The food you see in Kazakhstan was brought over by the Chinese Dungan people who fled China. Steppe people don't do no stirfry yo.
If you like Sichuan food, you’ll love Hunan food!
could "Congee" come from the Portuguese "Canja" that it's a watery rice with shredded chicken that is a common dish for sick people?
It's fine. Chinese people see burgers and hotdogs as American food ALL OVER America.
Do chinese diaspora cuisine
Peranakan malaysia cuisine
Chinese thai food
Chinese indonesian food
Chinese philippines food
Chinese burmese food
Chinese latin american food
You forgot Chinese indian.. possibly the most popular chinese diaspora food (nearly one and a half billion people love it). Indians have been eating food served by teochews since 1773 :)
Part two indo Chinese
Yes, make that video next ❤
Hell yeah..it is very underrated
Many Indo-chinese people originated from today's Yunnan province ...
@@peekaboopeekaboo1165 They're teochews like the current Singapore Prime minister
you may want to research your Hainan comments. The Hainanese immigrants in Singapore invented the “dish”. I’ve spent time in Sanya and Haikou. They have no clue.
every province in china had different cuisine
Hunan cuisine is amazing. And hot. I also like Yunan stuff and some dishes of the Dai-people in southern China. But the one thing in this f*cked up world that always makes me feel better is 川菜.
Why should we just call it the "cuisines of China." The modern definition is called the _Eight Cuisines of China_ , defined by People's Daily journalist Wang Shaoquan in 1980.
Most Americans are ignorant to Chinese food not by choice. My state only has a couple restaurants that are still only partially authentic and that’s how most rural states are tbh. Especially in the Midwest. If you’re lucky you live on the west or east coast where they infinite opinions for authentic food. Also Taiwanese food is so underrated our fried rice and our stir fry is better too. We also invented bubble tea your welcome 🇹🇼
This seems just like "Indian cuisine", each state having it's own unique cuisine. And many times different cuisines even in the same state depending on religion/ethnicity.
I have a question. How did the Chinese have tomatoes during the Qin Dynasty, if tomatoes are a new world crop? I thought tomatoes were introduced in the 1500s by way of the Portuguese colony’s in Macau.
Pretty sure he meant Qing dynasty.
We didn't. During the Qing, yes.
chicken feet become all gelatinous and are toothsome.
بالتوفيق❤❤
Please do episode for indian food.
the cognitive dissonance of an chinese person but pronoucing the names with completely off pronouciations haha still enjoyed the video great work!
Hi from Philippines, I like chicken feet🎉❤
No mention of Tibetan food? Thats dissapointing
Same for Chinese language.
It’s should be Chinese languages.
All great food cultures are regional & not at all unitary. From Italy & France to India & Thailand. Great over view.
Matthew wants to abolish Chinese Cuisine .
He's motive is similar to that of so-called "Hongkongers" and "Taiwanese" ... that invented a faux identity .
FYI it's pronounced "tsong (the o is pronounced closer to the o in "sombre") yoh bing"
By the way, you missed out on a lot of Northern Chinese food, like so many versions of wheat noodles, Northeastern sauerkraut, dumplings, roujiamo from Shaanxi, Northeastern goubaorou, liangpi, mantou, etc
Lets gooooooo
.-.
☐☐☐☐
☐☐☐☐
When you outlined the map,you forgot taiwan,it’s one of China 😊
No.
Brush up on your Mandarin :)
The same could be said for every country
Matthew Li is biased against his nation's cuisine .
A sign of self-hating...?
Hong Kong people have forgotten how it became a colony . The Opium war when the west made war to sell opium
And they enjoyed more freedom then than under the CPC.
Hong Kong is China and has been like that for centuries. The culture is chinese, the language, the people. It's officially and internationally recognized as China; the time under shameful british colonial rule was just a small part of Hong Kong history. It would be a complete non sense to not include HK as China.
Also, it's really sad how biased you are towards chinese. You said that you feel you wont be safe in mainland China because of your video about Taiwan when in fact there are more than 400 thousand taiwanese living in mainland China normally and safe. And why highlight Xinjiang with another color as it isnt part of China? There's no claim it isn't part of China and once more you spread western disinformation and prejudice against chinese people and it shows how "american" and "westerner" you are.
@@robmello3245 You're not fooling anyone.