{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:27:54Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.8, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09527-940c-7ed1-b122-013522b699b9\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Indian Chinese cuisine\nSense to describe: (none recorded)\nDomain code: ACT.ACT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 04", "usd": 0.0, "recall": true }, "codex": { "seconds": 80.7, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09527-9414-7b12-aabf-ba50654a1b19\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Indian Chinese cuisine\nRegistry id: vr.tr.indian-chinese-cuisine\nPlane / domain: ACT / ACT.ACT\nRegistry definition: (none recorded)\nNames folded into" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:36+00:00", "fields": [ "agent_conduct", "ethics", "owners" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:33+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q8963561", "registryId": "vr.tr.indian-chinese-cuisine", "name": "Indian Chinese cuisine", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "ACT.ACT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q8963561/", "model": { "registry_id": "vr.tr.indian-chinese-cuisine", "name": "Indian Chinese cuisine", "purpose": "Enable an agent to recognise, compare and support Indian Chinese culinary practices while preserving local variation, community attribution and uncertainty about origins.", "definition": "Indian Chinese cuisine is a culinary tradition associated with Chinese communities in India, especially Kolkata, that adapts Chinese cooking techniques and dishes to Indian ingredients, tastes and dining practices.", "scope_statement": "This model owns the culinary identity, repertoire, preparation conventions and adaptation boundaries of Indian Chinese cuisine under vr.tr.indian-chinese-cuisine, treating it as a living practice rather than a fixed recipe collection.", "in_scope": [ "Evidence for classifying dishes and culinary practices as Indian Chinese", "Relationships between Chinese-Indian community cooking, restaurant adaptations and wider commercial repertoires", "Dish families, menu terminology and locally meaningful variants", "Ingredient combinations, preparation sequences and intended sensory outcomes", "Dietary adaptations and their effects on dish identity", "Regional, service-setting and diaspora variation" ], "out_of_scope": [ "Comprehensive models of Indian cuisines or Chinese regional cuisines", "Complete histories of Chinese migration and Chinese-Indian communities", "Individual restaurant operations, staffing and commercial performance", "Standalone ingredient specifications and supply-chain management", "General food-safety standards and individual medical dietary advice", "Automatic inclusion of Tibetan, Nepali or other Asian dishes because they share a menu" ], "distinguishing_features": [ "Require a combination of practitioner or menu identification and preparation evidence; location in India alone does not establish membership.", "Examine how Chinese-associated dish formats and techniques are adapted within Indian culinary settings; chilli intensity alone is insufficient.", "Treat menu terms such as Manchurian, Hakka and Schezwan as usages to investigate, not proof of direct equivalence to their geographical or cultural namesakes.", "Distinguish Chinese-Indian community traditions from the wider Indian Chinese restaurant repertoire while allowing documented overlap.", "Classify a restaurant's dishes individually when its menu combines Indian Chinese preparations with other culinary traditions." ], "characteristics": [ { "name": "Cuisine-membership assessment", "kind": "state", "unit_or_values": "supported; provisionally supported; contested; unsupported; unassessed", "why_it_matters": "Allows recognition without converting a menu label or a single ingredient into a definitive classification." }, { "name": "Practitioner designation", "kind": "category", "unit_or_values": "Exact self-description, language, speaker and context", "why_it_matters": "Preserves differences between community identity, restaurant branding and outside classification." }, { "name": "Documented culinary lineage", "kind": "relation", "unit_or_values": "Links to attributed cooks, communities, establishments, places and dated evidence", "why_it_matters": "Separates substantiated transmission from repeated origin stories." }, { "name": "Menu-family designation", "kind": "category", "unit_or_values": "Recorded labels such as Manchurian, chilli, Hakka noodles or Schezwan, with local definitions", "why_it_matters": "Supports comparison without assuming that shared names imply identical preparations." }, { "name": "Sauce presentation", "kind": "category", "unit_or_values": "dry; coated; gravy; other; unspecified, using establishment-specific meanings", "why_it_matters": "Distinguishes variants that affect texture, accompaniment and service." }, { "name": "Sensory profile", "kind": "measurement", "unit_or_values": "Anchored 0-5 ratings for chilli heat, acidity, sweetness, saltiness and crispness, with assessor and tasting conditions", "why_it_matters": "Makes comparisons explicit without asserting a universal flavour standard." }, { "name": "Preparation sequence", "kind": "relation", "unit_or_values": "Ordered operations linking ingredient preparation, cooking, sauce application and service", "why_it_matters": "Distinguishes preparations that share ingredients but produce different culinary results." }, { "name": "Dietary adaptation evidence", "kind": "state", "unit_or_values": "claimed; ingredient-checked; preparation-checked; unresolved; contradicted, for each stated constraint", "why_it_matters": "Prevents labels such as vegetarian or Jain from substituting for checking the actual preparation." }, { "name": "Place and service context", "kind": "relation", "unit_or_values": "Links to locality, period and setting such as household, street stall, restaurant or diaspora venue", "why_it_matters": "Keeps judgments about typicality and variation tied to their observed context." } ], "affordances": [ "Assess whether a dish or practice belongs within Indian Chinese cuisine and explain the supporting evidence.", "Compare similarly named preparations across places, practitioners and service settings.", "Trace culinary attribution while distinguishing documented history from disputed invention claims.", "Propose ingredient or process adaptations and identify the identity and texture questions they introduce.", "Interpret menu labels and request missing details before recommending a dish.", "Identify gaps requiring recipe observation, practitioner interviews or historical research." ], "agent_conduct": { "may": [ "Describe Indian Chinese dishes and the history of the Chinese community in Kolkata.", "Read recipes and labels and report allergens and ingredients." ], "must_not": [ "Present the cuisine as inauthentic or lesser because it is a fusion.", "Hide ingredients such as soy, wheat, peanuts or meat from diners who have declared restrictions.", "Use stereotypes about Chinese or Indian people when describing the food." ], "requires_human": [ "Serving food to people with medical or religious dietary restrictions." ] }, "ethics": { "considerations": [ "The cuisine carries the history of a minority community that suffered internment and displacement.", "Diners need honest ingredient information for health and belief." ], "affected_parties": [ "Chinese Indian communities", "Diners with dietary restrictions" ] }, "owners": { "steward": "Nobody owns the cuisine; it is held in common by the communities that cook it.", "master_systems": [] }, "what_it_is_for": [ "Indian Chinese cuisine is encountered in homes, street food stalls and restaurants in India and diaspora communities.", "It provides a culinary setting for studying how Chinese community traditions, cooking techniques and Indian preferences interact.", "Its dishes support everyday dining and celebrations while varying across regions, communities and establishments." ], "standards_and_regulation": [ "The Food Safety and Standards Act, 2006, enacted by the Parliament of India, provides the legal framework for food safety applicable to businesses serving this cuisine in India.", "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides hygiene principles relevant to preparing and serving its dishes." ], "failure_modes_and_hazards": [ "Ingredients such as soy, wheat, eggs, peanuts and shellfish can create allergen risks when disclosure or cross-contact controls fail.", "Unsafe food handling or storage can cause foodborne illness.", "Treating the cuisine as uniform can erase regional variation and misattribute the contributions of Chinese communities in India." ], "facets_not_applicable": { "recognition": "A culinary tradition cannot be reliably identified by visual appearance alone because its dishes overlap with other traditions and require cultural context." } }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q8963561: Indian Chinese cuisine", "url": "https://www.wikidata.org/wiki/Q8963561", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Indian Chinese cuisine", "url": "https://en.wikipedia.org/wiki/Indian_Chinese_cuisine", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "culinary-membership", "name": "Culinary membership", "description": "Determine what counts as Indian Chinese cuisine in a particular context.", "rationale": "The category must distinguish a culinary practice from restaurant location, broad fusion labels and neighbouring traditions.", "layers": [ { "id": "names-and-recognition", "name": "Names and recognition", "description": "Record how practitioners and diners identify the cuisine.", "findings": [ { "id": "contextual-cuisine-labels", "name": "Contextual cuisine labels", "description": "Record who uses Indian Chinese, Indo-Chinese, Chinese or another designation, and what repertoire the designation covers.", "questions": [ { "text": "What does this practitioner mean by Indian Chinese, and which preparations exemplify that meaning?", "kind": "definition", "id": "contextual-cuisine-labels-q01" }, { "text": "Does the label identify a dish, a menu section, an establishment or a community's cooking?", "kind": "boundary", "id": "contextual-cuisine-labels-q02" } ] } ] }, { "id": "neighbouring-repertoires", "name": "Neighbouring repertoires", "description": "Handle overlap without absorbing every Chinese-associated dish sold in India.", "findings": [ { "id": "membership-beyond-menu-proximity", "name": "Membership beyond menu proximity", "description": "Evaluate preparation and attribution separately from co-occurrence with noodles, momos or other Asian menu items.", "questions": [ { "text": "What preparation or practitioner evidence supports inclusion beyond appearing on the same menu?", "kind": "boundary", "id": "membership-beyond-menu-proximity-q01" }, { "text": "Should this item be recorded as an Indian Chinese adaptation, a neighbouring tradition or an unresolved overlap?", "kind": "action", "id": "membership-beyond-menu-proximity-q02" } ] } ] } ] }, { "id": "community-and-transmission", "name": "Community and transmission", "description": "Connect the repertoire to people, places and evidence without imposing one origin story.", "rationale": "Cuisine attribution requires distinguishing community contributions, commercial diffusion and claims about individual inventions.", "layers": [ { "id": "kolkata-community-context", "name": "Kolkata community context", "description": "Investigate the relationship between Chinese-Indian cooking and commercial adaptations in Kolkata.", "findings": [ { "id": "place-specific-attribution", "name": "Place-specific attribution", "description": "Use Tiretta Bazaar and Tangra as documented research contexts while investigating their distinct contributions. Reference: [Condé Nast Traveler](https://www.cntraveler.com/story/how-indian-chinese-food-became-indias-favorite-cuisine).", "questions": [ { "text": "Which community accounts, menus or recipes connect this preparation to Tiretta Bazaar, Tangra or another location?", "kind": "provenance", "id": "place-specific-attribution-q01" }, { "text": "Does the evidence describe household cooking, community dining or adaptation for restaurant customers?", "kind": "boundary", "id": "place-specific-attribution-q02" } ] } ] }, { "id": "invention-and-diffusion", "name": "Invention and diffusion", "description": "Separate first-invention claims from evidence of adoption and popularisation.", "findings": [ { "id": "attributed-transmission-path", "name": "Attributed transmission path", "description": "Record dated claims and their evidential basis for particular dishes, names and preparation styles.", "questions": [ { "text": "What is the earliest inspected evidence for this dish name and preparation, and what does it actually establish?", "kind": "provenance", "id": "attributed-transmission-path-q01" }, { "text": "Which sources distinguish invention from renaming, adaptation or popularisation?", "kind": "provenance", "id": "attributed-transmission-path-q02" } ] } ] } ] }, { "id": "dish-families-and-menu-language", "name": "Dish families and menu language", "description": "Interpret named preparations through their actual composition and local usage.", "rationale": "Shared menu names are useful recognition signals but cannot substitute for observing what is cooked.", "layers": [ { "id": "manchurian-and-chilli-preparations", "name": "Manchurian and chilli preparations", "description": "Compare named preparations through their base ingredient, coating, sauce and finish.", "findings": [ { "id": "family-specific-preparation-pattern", "name": "Family-specific preparation pattern", "description": "Investigate locally defined Manchurian and chilli families. Battering, frying and spicy soy-based sauce are reported for Manchurian-style preparations, but should not become mandatory criteria without broader evidence. Reference: [Condé Nast Traveler](https://www.cntraveler.com/story/how-indian-chinese-food-became-indias-favorite-cuisine).", "questions": [ { "text": "Which ingredients and operations distinguish Manchurian from chilli preparations in this kitchen?", "kind": "definition", "id": "family-specific-preparation-pattern-q01" }, { "text": "What changes between dry and gravy versions, and does the practitioner regard both as the same dish?", "kind": "boundary", "id": "family-specific-preparation-pattern-q02" } ] } ] }, { "id": "hakka-and-schezwan-labels", "name": "Hakka and Schezwan labels", "description": "Resolve the local meanings of names that also evoke other culinary identities or places.", "findings": [ { "id": "label-to-preparation-mapping", "name": "Label-to-preparation mapping", "description": "Record what Hakka or Schezwan means on the observed menu without assuming equivalence to Hakka community cooking or Sichuan regional cuisine.", "questions": [ { "text": "What ingredients, technique or sauce does this establishment indicate by Hakka noodles or Schezwan?", "kind": "definition", "id": "label-to-preparation-mapping-q01" }, { "text": "What evidence supports any claimed relationship to Hakka or Sichuan culinary traditions?", "kind": "provenance", "id": "label-to-preparation-mapping-q02" } ] } ] } ] }, { "id": "flavour-and-preparation", "name": "Flavour and preparation", "description": "Describe how ingredient choices and cooking sequences produce a particular Indian Chinese preparation.", "rationale": "An agent needs operational distinctions to compare dishes and assess adaptations, rather than treating spiciness as the cuisine's definition.", "layers": [ { "id": "sauce-and-aromatic-balance", "name": "Sauce and aromatic balance", "description": "Examine combinations of sauces, aromatics and seasonings in observed recipes.", "findings": [ { "id": "observed-flavour-construction", "name": "Observed flavour construction", "description": "Record the actual use and roles of ingredients such as soy sauce, vinegar, garlic, ginger and chilli, including substitutions and omissions.", "questions": [ { "text": "Which ingredients supply saltiness, acidity, sweetness, chilli heat and aromatic character in this version?", "kind": "measurement", "id": "observed-flavour-construction-q01" }, { "text": "Which flavour relationships does the cook consider essential, and which can vary for the intended diners?", "kind": "boundary", "id": "observed-flavour-construction-q02" } ] } ] }, { "id": "cooking-sequence-and-texture", "name": "Cooking sequence and texture", "description": "Connect frying, tossing, thickening and sauce application to the intended eating quality.", "findings": [ { "id": "finish-and-service-condition", "name": "Finish and service condition", "description": "Capture the sequence and service conditions needed for the cook's intended crispness, coating, noodle separation or gravy consistency.", "questions": [ { "text": "What sequence of cooking and sauce application produces the intended texture?", "kind": "measurement", "id": "finish-and-service-condition-q01" }, { "text": "What adjustments does the cook make for immediate service versus takeaway, and how do they affect the result?", "kind": "action", "id": "finish-and-service-condition-q02" } ] } ] } ] }, { "id": "dietary-and-ingredient-adaptation", "name": "Dietary and ingredient adaptation", "description": "Evaluate changes made for dietary practices and ingredient availability.", "rationale": "Adaptations require tracking both the diner's actual constraint and the culinary identity retained by the resulting preparation.", "layers": [ { "id": "base-ingredient-substitution", "name": "Base-ingredient substitution", "description": "Compare changes among vegetable, paneer, meat and other versions without assuming interchangeability.", "findings": [ { "id": "substitution-and-dish-continuity", "name": "Substitution and dish continuity", "description": "Record how a replacement changes moisture, coating, cooking sequence and the practitioner's naming of the dish.", "questions": [ { "text": "When changing the base ingredient, which preparation steps must change to preserve the intended coating and texture?", "kind": "action", "id": "substitution-and-dish-continuity-q01" }, { "text": "Does the practitioner treat the result as a variant of the same dish or as a different preparation?", "kind": "boundary", "id": "substitution-and-dish-continuity-q02" } ] } ] }, { "id": "dietary-claim-verification", "name": "Dietary claim verification", "description": "Clarify what vegetarian, vegan, Jain or other requested adaptations mean for the particular diner and kitchen.", "findings": [ { "id": "constraint-specific-recipe-check", "name": "Constraint-specific recipe check", "description": "Check noodles, stocks, sauces, coatings, aromatics and preparation practices against the stated constraint rather than inferring suitability from the dish name.", "questions": [ { "text": "What ingredients and preparation practices does the diner's stated constraint exclude?", "kind": "definition", "id": "constraint-specific-recipe-check-q01" }, { "text": "Which components and kitchen practices have been checked, and what remains unresolved before recommending this preparation?", "kind": "action", "id": "constraint-specific-recipe-check-q02" } ] } ] } ] }, { "id": "regional-and-service-variation", "name": "Regional and service variation", "description": "Compare versions across localities, dining settings and diaspora contexts.", "rationale": "The model must explain variation without promoting one venue's repertoire into a universal standard.", "layers": [ { "id": "place-and-setting-comparison", "name": "Place and setting comparison", "description": "Record differences among community establishments, street stalls, restaurants and household practices where evidence is available.", "findings": [ { "id": "situated-repertoire", "name": "Situated repertoire", "description": "Compare dish availability, naming, sauce presentation and accompaniments using a defined place, period and sample.", "questions": [ { "text": "Which differences recur across several observed venues, and which are specific to one cook or establishment?", "kind": "measurement", "id": "situated-repertoire-q01" }, { "text": "How do starter, shared-main and rice-or-noodle accompaniment roles affect the preparation and portion offered?", "kind": "definition", "id": "situated-repertoire-q02" } ] } ] }, { "id": "diaspora-and-changing-recognition", "name": "Diaspora and changing recognition", "description": "Assess how practitioners identify preparations after relocation or changes in audience and ingredients.", "findings": [ { "id": "continuity-under-adaptation", "name": "Continuity under adaptation", "description": "Record practitioner and diner judgments about continuity without equating geographical distance or substitution with loss of identity.", "questions": [ { "text": "Which changes does the practitioner attribute to ingredient availability or the intended audience?", "kind": "provenance", "id": "continuity-under-adaptation-q01" }, { "text": "Where do practitioners and diners disagree about whether the adapted preparation remains Indian Chinese?", "kind": "boundary", "id": "continuity-under-adaptation-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The listed kinds describe common dining formats and dietary adaptations, not a formal classification.", "Specific dish-origin stories, dates and claims of individual invention require verification.", "Chinese Indian community cooking and commercial Indian Chinese restaurant food overlap but should not be treated as identical." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Street-food Indian Chinese", "Restaurant-style Indian Chinese", "Vegetarian Indian Chinese" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Restaurant and takeaway meals featuring dishes such as chilli chicken, vegetable Manchurian, fried rice and chow mein.", "Street food and casual dining across India.", "Vegetarian adaptations using paneer, cauliflower and mixed vegetables.", "Home cooking using locally available ingredients and prepared sauces." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Soy, wheat, egg, shellfish and other allergens may occur in sauces, noodles and shared cooking equipment.", "Improper cooling or storage of cooked rice and noodles can create foodborne illness risks." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Kolkata has a distinctive Chinese Indian culinary heritage associated with its Chinese communities, including those historically based in Tiretta Bazaar and Tangra.", "Across India, dishes vary in heat, sweetness, sauce consistency and adaptation to local vegetarian preferences.", "Overseas Indo-Chinese restaurants adapt the cuisine further to local ingredients and customer tastes." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Chinese regional cuisines", "difference": "Indian Chinese cuisine is distinguished by its development in an Indian social and culinary setting; it does not represent a single regional cuisine of China." }, { "name": "Indian cuisine", "difference": "Indian Chinese cuisine is a particular tradition within India's broader food landscape, distinguished by its Chinese-derived techniques, dishes and community history." }, { "name": "Hakka cuisine", "difference": "Hakka cuisine belongs to Hakka communities across multiple regions; Indian Chinese cuisine has Hakka influences but is not equivalent to that wider tradition." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Indian Chinese cuisine this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "How do Chinese-Indian practitioners distinguish community cooking, Kolkata Chinese and the broader Indian Chinese category, and where do their definitions disagree?", "Which invention and transmission claims for Manchurian and other named preparations withstand comparison with dated menus, recipes and independent accounts?", "Which preparation patterns recur widely enough to support recognition, and which apparent conventions reflect narrow regional or commercial samples?", "When do dishes from neighbouring traditions become recognised Indian Chinese adaptations rather than merely sharing a menu?", "How do regional and diaspora practitioners negotiate the meanings of Hakka, Schezwan, dry and gravy, and which disagreements should remain explicitly represented?" ], "statistics": { "bundles": 7, "layers": 13, "findings": 18, "questions": 30 } }