It’s not unusual to find quite unusual food in different parts of the world. After all, everyone does things differently.

In the course of my travels, I once ran across a Chinese restaurant that was doing very well. It had developed quite a following – people flocked from miles away to sample their cuisine. Finally, the attention this place was getting was so noteworthy that a local TV News team decided to visit the restaurant and do a feature on its phenomenal sales.

The following conversation is an excerpt from the footage shot that day…

Reporter: Mr. Yung, the success you seem to be having with your restaurant is astounding! I can’t believe you’ve only been open for a few short weeks and have crowds like this.

Mr. Yung: Oh, I am not new at this.

Reporter: Really?

Mr. Yung: My family has been in the restaurant business for many years. We have always had a good and faithful clientele.

Reporter: But what is it that makes your business so much better than the other Chinese restaurants in town, Mr. Yung? They are all over the place, and come and go quickly. Why is it that yours is so popular?

Mr. Yung: Is our old family recipes…

Reporter: Old family recipes…?

Mr. Yung: Yes. Our family has been cooking for generations. After leaving China many years ago, we migrated across Europe. Different generations of Yungs have had restaurants in all parts of the continent…Italy…France…Spain…Holland…Switzerland…Germany…and in each country we attempted to combine some small bit of their cuisine into our recipes. Take these raviolis, for example….

(Yung hands the reporter a plate of crispy raviolis)

(The reporter takes one, and bites into it.)

Reporter: I’ve never tasted a Chinese ravioli like this one! It’s so…unique! So…flavorful! So…(looking at the ravioli carefully)…PURPLE?!?!!

Mr. Yung: Ah…so you see it! Is cheese. Quite different for Chinese ravioli, eh?

Reporter: I’ve never tasted…or SEEN…anything like it! But cheese in a Chinese ravioli?

Mr. Yung: Ah, yes. Has always been one of our smash hits. No one makes raviolis like ours.

Reporter: Mr. Yung, could you share just a *tiny* bit of this secret recipe with our viewers?

Mr. Yung: Well…

Reporter: Please! I’m sure they would love to know a little about one of your small secret ingredients…

Mr. Yung: Well…(taking the half eaten ravioli in hand)…perhaps I can tell a little…

Reporter: …

Mr. Yung: I can’t tell you the whole secret, you understand, but I can tell you that only the Yung dye gouda.