Tsengian cuisine

Tsengian cuisine is very diverse, as a result of the Tseng Republic's history. In addition to dishes influenced by the majority Han people, there is much influence from Tsengian indigenous peoples, Hokkien, Hakka, local derivatives of Japanese cuisine, as well as European cuisine.

History
The indigenous peoples of Tseng hunted deer (and more rarely, bear). Those animals have fallen out of popularity due to environmental concerns, but fish, like, , and , which the indigenous people hunted, are still eaten today.

When the Europeans colonized Tseng, they brought their cuisine over and put their own spin on their dishes to fit the Tsengian climate or (more commonly) to "sample" the local cuisine. For example, , a French dish, uses or crab rather than tuna. The food varied with the geography. The Europeans introduced many foods to Tseng, like beef, chicken, and lamb. However, these were often reserved for the Europeans themselves. The Tsengians ate Chinese dishes like tofu and fried rice.

In 1946, Tseng became independent. Chinese cuisine spiked in popularity, and a new cuisine was created. Chef Jean-Pierre Gao created shijia (食家) in the early 1950s. Shijia, meaning "food house" in Chinese, consists of twelve courses, and all the courses have big portions and are in a specific order.

In 1986, the first McDonald's opened in Tseng City.