Short answers, pulled from the story.
Street food culture across much of Southeast Asia was established by workers imported from China during the late 19th century. Bangkok's Chinatown played a specific role in shaping Thai street food traditions.
The Eight Cuisines of China are Anhui, Guangdong, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang. They were identified by Chinese journalist Wang Shaoquan in an article published in the People's Daily in 1980.
Ramen originated in Yokohama Chinatown as a form of Japanese Chinese cuisine. It later became popular internationally.
Baijiu holds 99.5 percent of China's alcoholic beverage market, making it the most-consumed spirit in the world. It dates to the introduction of distilling during the Song dynasty and can be made from wheat, corn, or rice, typically running around 120 proof (60% ABV). The most widely available brand is Er guo tou, while Mao Tai is the premium variety.
Spanish and Portuguese traders introduced New World foods to China through the port cities of Canton and Macau. Mexican chili peppers became essential to Sichuan cuisine, and calorically dense potatoes and corn became staple foods across northern China.
Rice was domesticated in the Yangtze River basin in southern China approximately 9,000 years ago. It remains the primary staple food for people in southern China's rice farming areas.