What to Eat in China – Top 50 Foods Chinese cuisine is famously diverse, traditionally organized around eight major regional styles (Sichuan, Cantonese, Shandong, Jiangsu, Zhejiang, Fujian, Hunan, Anhui), plus strong northern, Shanghai, and western influences. Sichuan is numbing-spicy (mala), Cantonese emphasizes freshness and dim sum, Beijing leans imperial and wheat-based, while Shanghai and the east favor sweeter, delicate flavors. Rice dominates the south; wheat and noodl

What to Eat in Central Asia – Top 50 Foods Central Asian cuisine – from Kazakhstan, Uzbekistan, Kyrgyzstan, Tajikistan and Turkmenistan – is shaped by nomadic herding and the Silk Road. Meals center on lamb and horse meat, rice, tandoor-baked bread, fermented dairy and hand-made dumplings and noodles, and hospitality means huge shared platters of plov or beshbarmak. Start with the favorites you'll find everywhere, then each country's signature dishes. An Uzbek table – plov, s

What to Eat in the Southeastern United States – Top 50 Foods The American Southeast (roughly Florida, Georgia, the Carolinas, Alabama, Mississippi, Louisiana, Tennessee, and parts of Virginia and Arkansas) blends Southern comfort cooking, Lowcountry and Gulf seafood, Appalachian mountain traditions, and strong African, Native American, French, and Caribbean influences. Barbecue is a regional obsession with fiercely debated styles, while rice, corn, pork, and seafood form the