Any comments on this loose rule-of-thumb observation?
The further north you go in China, the more peanuts you see in the cooking (in quantity and in breadth of applications)
Obviously, this isn't a precise thing. Individual chefs differ; individual cities/regions may differ, etc etc. But I think it works as a loose observation. Obviously, Dongbei uses tons of peanuts, and there's far less usage in the south. With my limited experience, there's a more or less steady increase as you head north (with, again, lots of exceptions and non-linearity).
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