Huh. When I was in singapore I felt like I was getting a deeper view of chinese cuisine than any knowledge I had acquired in the states, but I still didn’t get into like game-changingly new ways of viewing tofu in particular.
That’s interesting. I wonder how Singapore compares to China for tofu?
My impression is that Singaporean food overlaps most with Southeastern (Fujian and Cantonese) Chinese cooking, but those two cuisines use fewer varieties than other regions of China. Granted, I’ve never been, so this could be very wrong! Does anyone have a better sense?
Huh. When I was in singapore I felt like I was getting a deeper view of chinese cuisine than any knowledge I had acquired in the states, but I still didn’t get into like game-changingly new ways of viewing tofu in particular.
That’s interesting. I wonder how Singapore compares to China for tofu?
My impression is that Singaporean food overlaps most with Southeastern (Fujian and Cantonese) Chinese cooking, but those two cuisines use fewer varieties than other regions of China. Granted, I’ve never been, so this could be very wrong! Does anyone have a better sense?