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RE: Missing the Fall (COM 41)
That's awesome. I didn't know your dishes are so similar to Korean @wittywheat. I guess we start with the same raw ingredients. I thought of you when I took the persimmon picture.
That guy I sketched was just a random sketch when I thought about my high school history teacher.
Dishes from Sichuan province are quite similar to Korean food due to usage of dried Chinese red peppers and Sichuan peppercorns. The difference lies in Sichuan peppercorns that produce a distinctive flowery aroma and tingling sensation to the tongue. People in Sichuan also enjoy fermented pickle, kind of like Chinese version of white or water kimchi. Chinese people use douban while Korean people use gochujang for stir-fry. Then, in Shanghai, it is common to eat stir-fry sticky rice cake. It's like deokbokki but stir-fried in soy based sauce. So yeah, plenty of similarity.