Jingdaoese cuisine

Jingdaoese cuisine refers to the culinary and dietary practices in the Jingdaoese Empire. It includes the practices of several ethnic groups that live within the empire, as well as a culinary practices that are seen as common to all Jingdaoese peoples. Jingdaoese food includes staples like bread, potatoes, noodles, cabbage and safir. Common drinks include different varieties of tea and chundu (Jingdaoese for 'purity'), a distilled spirit.

Ethnic cuisines

The following ethnic cuisines are distinguished:

Apollantean cuisine

While most Jingdaoese people are hesitant to eat it, fish is one of the staple foods in the Apollantean cuisine. Historically this included many salt water fish like herring and cod, but since the construction of the Alashuizamen sluices, fresh water fishing from the Antya river has gained territory. This turned out to be significant for the respectability of this cuisine in the broader Jingdaoese society. Salt water fish are considered to be an impure food in Jingdao as the water from the sea contains pollutants from all over Micras, or like one scholar stated it: foreigners pee in it.

Kildarian cuisine

Kildarian cuisine is characterized by the use of cabbage and safir meat, though safir can be substituted by chicken where that is more readily available.

South Batavian cuisine

South Batavian cuisine is characterized by dishes consisting of mashed potatoes mixed with boiled cabbage vegetables, served with meat, most commonly pork. Various soups based on legumes, again served with pork are also classic dishes of this kitchen. As South Batavian culture has been completely integrated into the broader Jingdaoese culture, this cuisine is popular among all ethnicities of the empire. It is most commonly eaten by members of the working class due to the relative affordability and ease of preparation of this cuisine. Many of the legume soups of this cuisine are popular winter dishes in the empire.