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Everyone says Chinese food is one cuisine, but go to Xi'an and try telling that to someone from Guangzhou
I keep seeing people lump all Chinese food into one bucket and it drives me nuts. Two years ago I spent three weeks in Xi'an eating lamb roujiamo and hand-pulled biangbiang noodles, then flew to Guangzhou and had totally different food, barely any wheat, tons of rice and seafood. The north and south aren't even close, it's like calling Italian and Greek food the same thing because they're both Mediterranean. I watched a chef in Xi'an get genuinely annoyed when a tourist asked for sweet and sour pork, that dish is basically Cantonese and he acted like you'd asked him for a hamburger. There are eight big regional styles and most people outside China have tried maybe one of them. So what's the one regional Chinese food you think everyone sleeps on?
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