One of the necessary principles for the emergence of a rich variety of cuisines is the abundance of produce, which essentially depends on the richness of species.
Just as a Huaxia person would find it hard to comprehend how to cook without scallions, ginger, and garlic.
Therefore, it can almost be seen that the closer to the low latitudes, the more diverse the culinary possibilities become, even presenting many unheard-of spices.
Besides latitude, there also needs to be a sufficient platform to facilitate the convergence of ingredients from all corners of the world.
Adhering strictly to one place, indeed, could yield exquisite food, but it usually tends to be rather monotonous, becoming a "local flavor."
