After being two weeks in China, we become nostalgic of our own food, and somewhat indisposed to appreciate what seems to be… more of the same. Being the last of our meals in China, it was supposed to be special, and… maybe… it was. But to distinguish their several different foods needs more time, and the chance to repeat meals often, enough to feel what is common to each area. 

Arriving at home I must confess that I have no idea about the differences between Sichuan, Cantonese, or whatever we tasted in Shanghai (I think that, here and there, we were protected by the guides from spices and… odd food).

I enjoyed the food in China, spicy or not, but I believe that it’s about time to accept worldwide the advantages of fork and knife while dining.