The Potato in Authentic Chinese Cookery
I am making a hot and sour soup while thinking about potatoes.
The white (or red) potato that is in such common use in the "new world" and in Europe - it is not in common use in Chinese cookery as far as I have ever noticed.
Is this so? Is there any "authentic" regional Chinese recipe which includes the white potato (as opposed to the more common sweet potato often used)?
Or did this tuber simply never enter into the cuisine of the country?