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What we get mostly is Cantonese of course, for restaurants, as for what is online, the recipes I find look to be the same kind of thing.
But even so Canton is a big area. If you want to talk about Europe being as big as China, then include all European food. Now look at the immense variety you have. From Pizza, to Paella, Pheasant in Chocolate sauce, Steak with Rochefort sauce, roast duck with red cabbage, fish and chips, Haggis, fermented shark, mousaka, kebabs, cheese fondue, beef wellington. The variety is so big and so profound it is hard to even think of it all at the same time.
Boiled and steamed, mostly. No dairy because cows / sheep / goats were too expensive to run: rice was staple because they could grow it, while a cow needs a huge amount of grassy real estate (and would eat the rice)
They had water buffalo, but they produce less milk than cows (about one third) so there wasn't a lot the poor could do with them either.
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OK, I suppose a little like us, a few centuries back, except we had a lot of dairy. Every one ate cheese. I guess we had the land for it in northern europe.
It seems that those recipes are mostly Sichuan style, lots of garlic and chilli. Just reading up about it all now, alot of the dishes sound pretty unpleasant. Perhaps we are better off sticking to just the ingredients I listed!
These are all recipes off youtube actually. I was browsing for something to cook and was staggered at the almost identical nature of these recipes, and the list goes on, I found another last night. Chilli garlic chicken, exactly the same as the rest.