We have I

can't speak for the entire Dung Bay entire Dung Bay. Everything barbecue is okay. It should be fine. Right. In my hometown in Changjia, we have this very specific way of making like the pork spine or the bones. And it's it's stewed in a very specific way. And it's so simple. It's nothing secret. But the only secret is you have to put it in a giant have to make a huge portion of it for that to taste like the way it is. And so you have to go there and eat that. And then like Changjia nor Jilin province is known for Korean food. Funny enough, because they have a large population of Korean ethnic minority groups living in Dung Bay. So Korean, there's some subtle differences between Chinese like Korean group food and actual Korean food. But you know, really good cold noodles are really good. All kinds of things kimchi. I always find cold noodles shocking. I

just can't. My mind can't process. As an American, the idea of cold noodles is just so bizarre.

You're listening to the bridge. I want to point out a couple of food. I

just want to do the basics because I don't want to assume our listeners know too much. So, you know, you're in Wuhan, you got your rugamian, which is amazing. It's like a. Yeah, it's delicious. Oh my gosh. Yeah. Okay. And then you got Sichuan, you got your spicy food, Chongqing, same thing. It's also kind of Sichuan. And you get spicy food. You got spicy hot pot and spicy noodles. Apparently, that's the kind of numbing spicy that like blows you away. I'm excited about that in a couple weeks. I'll be trying. I'll be so jealous. And then I went to Xinjiang. Xinjiang has the big. Oh my god. Yes. Like the big hunks of meat. So you have like Shishkabab or barbecue. I can't even remember the name. And it's just tough. Just tons and tons of tons of meat. You go to a whole hot or like, you know, intermongolia, you got lots of lamb. So lots of lamb related dishes. So very lamb in it. Shanghai, you have your, what is it? A soup

jowza.