This chapter discusses common myths and misconceptions about Chinese food, including the origins of General Tao chicken (thought to be from Hunan but actually created in Taiwan and popularized in the US), fortune cookies (invented in California, not China), and how long eggs have been preserved in clay pots (over 1000 years, not just 10 days). It also addresses myths around drinking baijiu, a strong Chinese liquor, including that it should be drunk by toasting with others from small cups rather than alone from glasses like wine.