Talk:Sammarinese cuisine

Merge and redirect to San Marino. This principality is probably not even big enough to have a regional Italian cuisine. And Roovinn, please don't start a "Cuisine of Liechtenstein" article. Ikan Kekek (talk) 09:26, 15 March 2022 (UTC)


 * When I first saw this article on Special:RecentChanges, the thought of a cuisine article for little tiny San Marino left me frozen. With that said, an article about the cuisine of say Singapore is completely acceptable (but we cover it in one article with Malaysia and Brunei), but Singapore is much bigger in size and population.
 * But it's been redirected to San Marino. SHB2000 (talk &#124; contribs &#124; meta.wikimedia) 09:45, 15 March 2022 (UTC)


 * I think Singapore doesn't really need a separate cuisine article. They essentially have a regional Malaysian cuisine, and pretty much all Singaporean food is served in Malaysia without being specified as Singaporean-style. For example, I used to get chili crabs in a Chinese restaurant in Kuala Terengganu in 1976, and believe me when I tell you, the proprietress and her husband the chef were natives of Kuala Terengganu, not Singaporean. Ikan Kekek (talk) 09:54, 15 March 2022 (UTC)
 * I guess so, and the same goes with Brunei too. For Singapore, if it hypothetically had its own article, I guess it could go into extra details as to which neighbourhood or district was known for what though I guess Singapore somewhat gives it away and definitely does Chinatown and Little India but otherwise it does not need its own article. The same applies to HK, Macao and many South Asian countries too. SHB2000 (talk &#124; contribs &#124; meta.wikimedia) 10:17, 15 March 2022 (UTC)
 * Hong Kong and Macau cuisine is essentially Cantonese cuisine with some unique dishes due to British and Portuguese influences respectively. But otherwise, things like dim sum, roast meats and claypot rice, as well as the flavour profile, are essentially the same as what you get in the Cantonese-speaking parts of mainland China. There is probably more of a case for a separate Taiwanese cuisine article than a separate Hong Kong/Macau cuisine article, but even then, Taiwanese cuisine still derives its base from the cuisine of southern Fujian, with some modifications due to to the influences of Japanese colonial rule (for instance, oden and mochi were introduced to Taiwan by the Japanese), as well as American influences from the post-World War II era (eg. fried chicken), and influences from various different regions of China that were brought over by the retreating Nationalist soliders (eg. stinky tofu). I understand that covering Hong Kong and Taiwanese cuisine under Chinese cuisine may offend Hong Kong and Taiwan independence activists, but ultimately, we are here to serve travellers and not to serve anybody's political ideology. The dog2 (talk) 16:52, 15 March 2022 (UTC)
 * Exactly. Ikan Kekek (talk) 18:18, 15 March 2022 (UTC)