2 ms·

I cannot speak for the intent of the other person in this thread, but I was attempting to tie it back to your comment at the root of this thread, but based on y

by Zafira 8y ago

I cannot speak for the intent of the other person in this thread, but I was attempting to tie it back to your comment at the root of this thread, but based on your response it appears that the comments are intended to standalone. I apologize for the misunderstanding. Still, your comments about Chinese cuisine are strange. <strike> > The north is a lot more spicy stuff. The south is more about sauces and freshness.- This is wrong, where did you get this information from? </strike> > Using a place which is intentionally pan-regional... How is Sichuan cuisine "pan-regional"? Can you elaborate, please?

greglindahl 8y ago
I didn't say the first quote -- that's twice you've misattributed the same thing -- and the second is what Chinese people tell me about Sichuan cuisine, that it incorporates spices and dishes from many neighboring regions.
- Zafira 8y ago
  Eep, I'm sorry. I should learn to read better. Totally was not trying to put words in your mouth. To your comment about Sichuan, I'm not sure I would be in the same camp as the people you've spoken with. Ultimately everyone shares culinary attributes to some degree, but it seems to be unique enough to have warranted being considered its own cuisine.
  - greglindahl 8y ago
    The people I talked to didn't say it wasn't unique and wasn't its own cuisine.