Seeking Chinese Food

China's vastness and abundance of resources make it impossible to fully explore in three generations, let alone consume. From my intuition, I can only highlight a few: In Guangdong, the hand-chopped pork siu mai reigns supreme. Fujian offers bamboo shoot jelly and thin pancakes. Sichuan delights with tripe open stomach dish. Shandong tempts with fried sauce noodles and Shandong big buns. Henan presents the water banquet, complete with a faux bird's nest made of thinly shredded radish boiled in soup, surpassing the taste of actual bird's nest. Hunan boasts the spicy big fish head, a watermelon-sized fish head steamed with various chilies, allowing one to savor the fish brain through a straw. Beijing offers hot pot mutton, with freshly sliced lamb leg as a prized ingredient. Shanghai serves up fried thick noodles, while Hangzhou brings forth clay pot duck wonton and Dongpo pork. Lastly, Ningbo offers roasted gluten. As for Hong Kong, a simple bowl of wonton noodles suffices to showcase its culinary prowess.