> Mainland Chinese learned to eat anything and everything that moved
That's an incredibly broad brush you're painting with there. China has as much culinary diversity as geographic regions with smaller countries. If you throw it all in one pot, you might end up with "anything and everything", but almost nobody would eat all that.
If it looks as if there was such a thing as "Chinese food", then only because the majority of early Chinese immigrants to North America came from only four counties in Guangdong https://en.wikipedia.org/wiki/Siyi , establishing a standard for Chinese restaurants that later ones had to follow to seem "authentic".
"Weird" food is generally confined to regional delicacies. E.g. 土笋冻 (sipunculid worm jelly) is pretty much only made in Quanzhou in Fujian, even though the worms it's made of can be found elsewhere. (The Chinese Wikipedia article mentions they actually have to import them now because the local stock suffered from pollution.) https://zh.wikipedia.org/wiki/%E5%9C%9F%E7%AC%8B%E5%86%BB
That's an incredibly broad brush you're painting with there. China has as much culinary diversity as geographic regions with smaller countries. If you throw it all in one pot, you might end up with "anything and everything", but almost nobody would eat all that.
If it looks as if there was such a thing as "Chinese food", then only because the majority of early Chinese immigrants to North America came from only four counties in Guangdong https://en.wikipedia.org/wiki/Siyi , establishing a standard for Chinese restaurants that later ones had to follow to seem "authentic".
"Weird" food is generally confined to regional delicacies. E.g. 土笋冻 (sipunculid worm jelly) is pretty much only made in Quanzhou in Fujian, even though the worms it's made of can be found elsewhere. (The Chinese Wikipedia article mentions they actually have to import them now because the local stock suffered from pollution.) https://zh.wikipedia.org/wiki/%E5%9C%9F%E7%AC%8B%E5%86%BB