Week11----Wikipedia Editors of the Week----HE ZIXUAN

 1.Abstract

Recently, I edited the entry on "Sichuan cuisine" in the "Eight Major Chinese Cuisine" on Wikipedia, and expanded and revised the content of the "Cuisine" entry. This editing experience gave me a deep understanding of the rich history and cultural context behind Sichuan cuisine.

2.Interesting points

When we talk about "Sichuan cuisine" in daily life, the first reaction is mostly "spicy", "numbing", and "fragrant". But in the editing process, I found that these are actually only part of the style of Sichuan cuisine. For example, Sichuan cuisine also has complex and changeable flavors such as "fish flavor", "home-style", and "strange flavor". The style differences between "Chengdu flavor" and "Chongqing flavor" are also gradually forming a more delicate classification. Interestingly, as early as the Qing Dynasty, Sichuan cuisine had developed a complete banquet system, which is far more than just snacks and hot pot.

3.Discussion

Can Wikipedia really be "neutral"?

When editing the Sichuan cuisine and cuisine entries, I realized an important problem: the seemingly "neutral" knowledge on Wikipedia may actually reflect the bias or limitations of mainstream culture. For example, does the division of "eight major cuisines" underestimate the unique cuisines of Yunnan, Hakka, Northeast China, etc.?

Comments

  1. CHEN SIYUMay 12, 2025 at 9:49 AM

    Strictly speaking, Wikipedia strives for neutrality, but true neutrality is extremely difficult to achieve — especially in topics related to culture, identity, or history. What we often call “neutral” is, in fact, a reflection of the dominant narrative or the most commonly accepted framework, which may unintentionally marginalize less represented voices.

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