南華早報A brief history of Indian-Chinese cuisine, plus 3 popular dishes taste-tested
作者 Lisa Cam全文約 3,522 字
文章摘要
南華早報 · 文章頁摘要‘Chindian’ cuisine – think Szechwan chicken and Manchurian veg balls – emerged from Chinese migrant communities in Kolkata.
In India, dishes that feature Szechwan – not Sichuan – and Manchurian sauce might suggest Chinese roots, but they tell a distinctly local story. Known...