@tkinias definitely much closer and most content cultural mixing between Singapore and Hong Kong through history, use of spices not utterly unknown
vs longer cultural distance for the Hakka Chinese food that moved to Kolkata then evolved probably over a period of time into a new cuisine with its own dishes
I’m fascinated by this channel, and especially in the winter. She makes videos about life in Yakutsk, Siberia. In this video she shows what she eats in a day in winter. Temps are -20C (-4F) and sometimes down to -70C (-94F)
Chinese Cooking Demystified tries to number and list major Chinese cuisines (in China) and ends up with around 63. Has maps, and methodology
The second one they name (Teochew) is my home food. Cantonese and Toishanese and Hakka and Hokkien foods are close and I’ll frankly be fine with all of those. Almost all other Chinese foods feel ‘foreign’ to me.
Singapore’s top 10 richest people have a net worth of $150B:
I guess that’s the natural end state of ‘no capital gains taxes’ and ‘fast tracked citizenship for aristocrats, movie stars, Chinese new money and crypto dudes’
Meanwhile we have one of the most unequal societies. I wonder if that’s related? (/s)
Every tiresome ‘do this to improve your instant ramen’ video is also just people discovering what literal children have been doing since our parents first left us at home for the first time
Not saying you can’t take joy in making this stuff up, but literally any time you think you’ve invented delicious it’s probably not true. Just eat it and don’t claim the invention
@carrideen yeah one of the reasons I mostly look to Chinese social media for Chinese food recipes now. There’s a lot of regurgitated and not creative or good tasting stuff after it’s gone through this process a few times.