Chinese food is like a chameleon. It gets adapted very significantly to whatever local ingredients are available in a way many others don't, and also intentionally adjusted to local palates (I remember when the first Chinese restaurant in Oslo to serve "authentic" Sichuan cuisine in the late 90's -- the unimaginatively named Dinner in Stortingsgata for any Norwegians on here -- had to warn people to interpret the spice levels the way you would at an Indian restaurant, because most Norwegian Chinese restaurants before that made their food more bland to fit local preferences but the Indian restaurants didn't, so they became the benchmark)
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Chinese food is like a chameleon. It gets adapted very significantly to whatever local ingredients are available in a way many others don't, and also intentionally adjusted to local palates (I remember when the first Chinese restaurant in Oslo to serve "authentic" Sichuan cuisine in the late 90's -- the unimaginatively named Dinner in Stortingsgata for any Norwegians on here -- had to warn people to interpret the spice levels the way you would at an Indian restaurant, because most Norwegian Chinese restaurants before that made their food more bland to fit local preferences but the Indian restaurants didn't, so they became the benchmark)