Food
- Sichuan green beans, Ganbian sijidou
- Zha qiehe
- Xiaolongbao
- Sichuan dry-fried cauliflower (干锅花菜)
- Tomato egg drop soup
- Hot and sour soup
- Xian biangbiang
- Guaiwei sauce (怪味)
- Chengdu hotpot, Napa cabbage hotpot
- Braised aubergine (鱼香茄龙)
- Sichuan aubergine in yuxiang
- Beijing pancake-dumplings (褡裢火烧)
- Mapo tofu
- Laksa
- Pho
- Mole negro
- Cebollitas
- Molcajete stew
- Flautas, jaladas, frijolillas, panucho
- Enchiladas de Cancun
- Truffle habanero salsa
- Sopa di tortilla
- Chilaquiles
- Rajas con crema
- Penne alla norma
- Aglio e olio, cacio e pepe
- Roast friggitelli (not pickled) / pimientos de padron
- Thakkali sadam
- Bhindi bhaji
- Gobi Manchurian
- Pumpkin katsu curry
- Kimchi omelette toastie
- Trini doubles
- Toad in the hole
- Kirkwood roast seaweed
- Balsamic on avocado
- Muhu bread
- Nutritional yeast on rye bread
- Bloody mary ketchup
- More garlic than you can believe
-
only potato
- Horchata
- Golden milk
- Tres leches
- Shoofly pie
- Brita cake
- Banoffee
- Madeira cake
- Pastel de nata
- Red bean soup
- Gelato (San Crispino, Grom, Venchi, Giolitti)
Restaurants
- Rishi’s, Aberdeen
- Mestizo, London
- Kailash Momo, London
- Wolkite, London
- Shapur, London
- Nusa Kitchen, London
- San Carlo, Bristol
- Suyuan, Bristol
- Eat-a-Pitta, Bristol
- Trongs, Ipswich
- Mono, Glasgow
- Mosque Kitchen, Edinburgh
- Woorijip, New York
- Mama Chang, Fairfax
- Jietai Temple, Beijing
- Wicca, Laulasmaa
- San Crispino, Grom, Venchi, Giolitti, Rome
- Castizo, CDMX
- El Califa, CDMX
- Chilpa, CDMX
- Pujol, CDMX
- Nueve Nueve, CDMX
- Areperia, CDMX
- Azul Condesa, CDMX
Cuisines
It’s hard to choose between Sichuan and Mexico for #1 so I guess I choose the international language of potato.
- Sichuan
- Mexican
- South Indian
- Sicilian
- Neapolitan
- Korean
- Hunan
- Cantonese
- North Indian
- Japanese
- Vietnamese
- Lebanese
- Thai
- Jiangsu
- Turkish
- French
- Bengali
- Malaysian
- Ethiopian
- Shandong
- Spanish
Implicitly just ranking by quality of vegetarian options.