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Similar to the facts I know about China, I also know very little about the country's food. I am aware of some things, such as Sichuan cuisine, where there is a prominent use of Sichuan peppercorns to add a lot of heat to the food, as well as some popular food items, like Xiaolongbao, which became extremely popular in Shanghai. However, I have barely had any exposure to restaurants like this in America, with most turning out to be something more Americanized than authentic. What I hope to gain in from China is not only exposure to the tourism and hotels, but the food culture as well.

DRAFT: This module has unpublished changes.