My colleague Li Yuan reported on chefs who are using food to assert a Taiwanese identity that’s separate from China. Her beautiful piece made me think of the dozens of responses we received when we asked you about foods that make you think of home. Below are mouthwatering reflections from your fellow newsletter readers.
In my mind, Wuhan is synonymous with hot dry noodles, a delicious dish that awakens cherished memories. When I don’t have all the necessary ingredients, I make it with spaghetti at home. I hope that the delicious food, not the disease, becomes the defining characteristic of my hometown. — Ben Niu, 41, Mamaroneck, N.Y.
My family, like so many others, moved to Australia during the Sri Lankan civil war. I love feeding my friends kothu roti, which is hard to make at home, so it was one of the only things my parents would let us buy out. There are now high-end Sri Lankan restaurants, but to me, there is still nothing better than sitting on a plastic chair near Pendle Hill train station with a mountain of spicy-carby goodness in front of me. — Ragavi, 23, Sydney
Soto Betawi. This dish is the epitome of umami: salty from the fried shallots on top, sweet from the coconut milk, sour from lime juice, spicy from the sambal, and butter from the crisps on top. I took my parents to eat some here in Queens and they claimed, “This is better than Indonesia.” — Jade Lauw, Elmhurst, N.Y.
Without a doubt, it would definitely be sinigang! Sour and savory at the same time, this soup is made with pork, shrimp, or fish simmered with local veggies like kangkong (water spinach), sitaw (string beans), and radish. It’s meant to be shared, which reflects the strong sense of community and togetherness in Filipino culture. — Antoinette Joy Argonza, 25, Santa Rosa, Laguna, Philippines
