And also something that sounds reasonable but may or may not be.
Which is that Taiwan has the best Chinese food…..at least, the best in the classical styles. A little odd when discussing something which is pretty much unknown in China, General Tso’s Chicken (a bit like Chicken Tikka Masala in India):
The Taiwanese chef who invented General Tso’s chicken and made it a staple in America’s Chinese cuisine repertoire has died aged 98, according to Taiwanese and Chinese media.
Chef Peng Chang-kuei died Wednesday of pneumonia, the Taiwan News reported. Peng, a Chinese native who fled to Taiwan after the 1949 Communist revolution, began training as a chef at 13 years old.
He is believed to have invented General Tso’s chicken while cooking for a 1952 banquet in honor of US Seventh Fleet commander Admiral Arthur W Radford.
The point being not that but this:
The Chinese-born chef began his cooking career in his native Chansha, the capital of Hunan Province. He started as an apprentice to famous chef Cao Jingchen, who had previously worked as a private chef for a Nationalist official.
By the end of World War II, Peng worked for the Nationalist government and was in charge of the banquets. He fled to Taiwan when Mao Zedong’s Communists defeated the Nationalists in 1949 – and moved to the United States in 1973.
Those classically trained chefs did bugger off to Taiwan in 1949. And thus that’s where the influence of classical Chinese cooking still resides.
As I say, this is just something I’ve heard and it sounds reasonable enough. Just wonder whether it is? Anyone got experience of varied places out East? Is Taiwanese cooking substantially different to Mainland, Hong Kong, other parts of the diaspora?