Despite their distant geographical separation, China and Hungary share similar culinary delights. Let's check them out!

Chinese beef stew with potatoes vs Hungarian gulyás

Beef stew with potatoes is a common Chinese home-cooked dish. The beef undergoes a braising process in a flavorful broth alongside potatoes and carrots until it becomes exceptionally tender and bursting with flavor. Aromatic spices like star anise and cinnamon, soy sauce and cooking wine help to create a dish packed with umami.

Gulyás, or goulash in English, is one of the national dishes of Hungary and a symbol of the country. Originating from stews eaten by Hungarian shepherds, it is a soup or stew of meat and vegetables, often including potatoes and carrots, seasoned with paprika, a spice made from dried and ground red peppers.

Chinese youbing vs Hungarian lángos

Youbing is a type of deep-fried flatbread similar to the more widely known youtiao, or deep-fried dough sticks, except for their shape. They are normally eaten at breakfast, served with rice congee, soy milk or cow's milk.

Lángos is also a deep-fried flatbread. What a coincidence! The typical Hungarian food is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer (a spicy cheese spread), ham, or sausages, or often simply served plain, with a touch of garlic or garlic-infused butter, or soaked in garlic water.