KOLIK JE ČÍNSKÝCH KUCHYNÍ?

Chinese cuisine, considered a uniform style of food preparation, still survives in Czech pubs as "China": cheap meat fried with vegetables, glistening in a pool of soy sauce, glued with potato starch, or inlaid with old peanuts in the already populated "Czech Gongbao". But those who have visited China and its ubiquitous canteens could understand that the reality is seriously different. And it could happen to them that even the rampage of the beast of Globalization with the sisters of Unification and Standardization still did not bring Chinese cuisine to a single norm. Still, every Chinese region and every subculture retains its otherness. To describe those differences is the primary purpose of this paper. [ABSTRACT FROM AUTHOR]