Strong disagree. There are amazing and varied dishes from across mainland China, and I am partial to Sichuan cooking myself. These Chinese food in Hong Kong is good, but I prefer to indulge in ‘soy sauce western’ food there for that unique treat. Nyonya food in Malaysia and Thailand is amazing, but more lighter and refreshing then say, cantonese food. The Japanese influence on Taiwanese cuisine again makes it unique and I find myself craving it often. There’s so much variety in Chinese cuisine I can’t say there’s a clear winner, I think it just comes down to what I’m craving at the time.