Making an impression abroad

China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of flavors

Suddenly, it seems, the world is discovering Chinese street food. The eureka moment is a bit overdue, because street food is the real signature of any country's culinary heritage.

Forget dumplings and hotpots, long soup, short soup, lobster sauce, sweet and sour pork, humongous spring rolls and General Tso's Chicken. These bastardized versions of Chinese food have now been properly relegated to where they first belong, quaint restaurants in Chinatowns very far away from the source of good Chinese food: China.