I've tried quite a few
home-style sichuan (including not spicy dishes), restaurant sichuan, cantonese soups, various kinds of wonton, eggs poached with rice & rice wine, etc.
Some of it is quite good, for example, fresh made wonton and fresh made potstickers are much, much better than frozen. Some of it may be good, but doesn't appeal to me (e.g. tofu).
I find it fascinating how foods travel around the world and get used. For example, at least in the SFBA, there are plenty of Chinese bakeries, but what they bake is very different from American bakeries. It's also interesting to see how Chinese, Taiwanese, Japanese, Italians, and Spaniards (e.g. paella) all use rice differently.
Tony
