Neighboring countries and regions have a tendency to share their cultures, especially when it comes to food. But what about two countries on different continents, with multiple oceans and mountains between them? Will we still be able to spot any doppelgangers? With this question in mind, I asked a few Beijing expats about their hometown foods and the closest Chinese versions.

USOne Beijing resident I spoke to believes that hamburgers are similar to roujiamo (肉夹馍) – a signature dish of Shaanxi province and dubbed the Chinese hamburger – since they are both two layers of bread with meat and a bit of vegetable inside. Roujiamo is covered with two layers of flatbread called baijimo (白吉馍), and usually stuffed with chopped pork and green peppers. Similarly, hamburgers, or any burgers really, are basically meat and lettuce between two buns.

South AfricaBiltong is a famous South African snack and is basically dried meat ranging from beef to ostrich and beyond. They are cut into pieces and seasoned with salt, black pepper, and vinegar. In China, Xinjiang dried meat is quite similar: Salt and special ingredients – which vary from household to household – are cured, resulting in dried meat that’s nutrient-rich and easy to carry. Fun fact: It was invented to help Xinjiang’s minorities stay nourished during the long winter season, and is also believed to be one of the “secret weapons” that gave Genghis Khan’s army its fearsome reputation!

KazakhstanA fellow foodie I interviewed thinks baursak from her country resembles a famous Beijing snack called NaiYouZhaGao (奶油炸糕), NaiYouZhaGao is made from flour and eggs, with optional vanilla powder added. One important thing to remember while eating this delicious treat is to top it off with a bit of powdered sugar! Baursak both tastes and looks quite similar, as it’s a puffy bread that contains similar ingredients. However, the difference is that baursak is reserved for important occasions like weddings, whereas NaiYouZhaGao is consumed on a daily basis without fanfare.

KoreaAs Korea and China are geographic neighbors, they share some similar food traditions, not least of which is dumplings. Although China is famous for its dumplings, aka jiaozi, Korea also has a version called mandu. Mandu is larger in size, with typical fillings including shrimp, kimchi, tofu, and vegetables. As for jiaozi, its classic variations would be chives and eggs or ground pork and cabbage.

BrazilWhen y it comes to Brazilian cuisine it’s hard to overlook the country’s signature barbecue dish, known as churrasco, which is coated with coarse salt and paired with different types of peppers. It’s similar to Xinjiang mutton shashlik (羊肉串), though the chunks are smaller than the Brazilian fare with cumin powder giving the meat its distinctive taste.

United Arab Emirates, DubaiMachboos is famous in Dubai and many other Middle Eastern countries. It’s a rice dish with chicken and a couple of special ingredients such as the spice baharat and boiled limes. If the picture looks familiar, that might be because it’s practically the spitting image of Yangzhou fried rice, which instead uses shrimp, eggs, and peas as its main ingredients.

UKA full British breakfast wouldn’t be complete without some British baked beans, usually made by boiling white beans for a long period of time and then stewing them in sauce, which is made from tomatoes, salt, and vinegar, or sometimes, simple Heinz tomato sauce for convenience. Canned baked beans are common in British supermarkets too. Likewise, in China, a dessert called 红豆沙 hóng dòu shā is also made from beans, albeit red beans. The red beans have been cooked in water with rock sugar, and the dish is sometimes served with small, sticky rice balls and dried tangerine for a richer taste.

Wherever you go and no matter how far you stray from your hometown, food is always one of the best ways to connect. It acts as a bridge between the locals and your culture. So whenever you find yourself with a craving, go out and find a local restaurant to sate it – you just might find a familiar taste.

Are there any Chinese food doppelgangers from your hometown? Let us know in the comments!

KEEP READING: Bite-Size Beijing: Eating Your Way Through the City’s Street Foods 

Images: Rachel Bu