IMO, it's Chinese, but [i]real[/i] Chinese, not the greasy, sugary crap that gets sold as Chinese in most parts of the country.
Fresh ingredients, bold flavor contrasts, and simplicity of presentation are the marks of a [i]real[/i] Chinese recipe.
The difference between Kung Pao Chicken from your local Chinese buffet and Kung Pao Chicken made by a real Chinese chef is like the difference between a McDonald's burger and a gourmet burger. There is no comparison.
[spoiler]Real Kung Pao Chicken has big savory chunks of marinated chicken, roasted red pepper, celery, and peanuts, in a thin layer of chili-flavored sauce seasoned with garlic and Sichuan peppercorns.[/spoiler]
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Italian [spoiler]Especially the [i]catfish[/i][/spoiler]