Tsengian cuisine

Tsengian cuisine is very diverse, as a result of the Tseng Republic's history. It includes indigenous, Chinese and European influence. Recently. due to immigration, Asian foods like Japanese, Indian and Korean cuisine are popular.

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. The European and Chinese cuisines merged, and a new cuisine was created. Chef Jean-Pierre Gao created shijia (食家) in the early 1950s. Shijia, meaning "food house" in Chinese, is a specific form of full-course dinner. It 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.

Fusion
Being a cultural mix between indigenous, European, and Chinese cuisine, fusion cuisine is one of the most popular cuisines in Tseng. Many well-known Tsengian dishes are of fusion cuisine. There are also many Tsengian fusion-style restaurant chains in Tseng, including Itaria and TBA.

British
British colonized Tseng until 1946, and left a huge mark on Tsengian cuisine. For example, afternoon tea and biscuits, nonexistant before colonization, became popular with the emerging Tsengian nouveau riches of the 1950s and again in the 1970s. Many British restaurants were opened in Tseng City, although most became fusion-style as the years pass.