[culturestate]

There are lots of...I guess I would call them "mashup cuisines" around the world, especially in post-colonial and post-WW2 Asia. Local chefs tried to recreate western dishes with their own ingredients and techniques and it made for some interesting results.

Since it's early morning as I write this, I'll use Hong Kong-style macaroni soup[1] as an example: it's literally macaroni in broth with a slice of processed ham on top and some white bread on the side. Not Chinese in the least, but now it's as much a local breakfast staple here as congee.

Also, an aside: sweet and sour pork is a legitimate Cantonese dish and it's in every Canto restaurant in China. I really miss crab rangoon sometimes, though...

1. https://medium.com/@xinwenxiaojie/in-praise-of-hong-kong-mac...

[philwelch]

Some “Indian” dishes, like chicken tikka masala, originated in Britain in similar circumstances to American “ethnic” dishes. And lots of Vietnamese food has French influences.