Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!linus!philabs!cmcl2!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.cooks Subject: Cheese and Chinese food Message-ID: <804@brl-tgr.ARPA> Date: Mon, 19-Aug-85 14:45:42 EDT Article-I.D.: brl-tgr.804 Posted: Mon Aug 19 14:45:42 1985 Date-Received: Fri, 23-Aug-85 05:07:45 EDT Distribution: net Organization: USAMC ALMSA, St. Louis, MO Lines: 24 It has occurred to me that I have no recollection of ever seeing cheese used as an ingredient in any Chinese or other Oriental cookery recipes. Now, it may well be that the climate of much of the Orient prevents cheesemaking as part of the culture (pun intended :-), but, for China at least, the nation is so vast, encompassing so many climatic zones, that at least some of the peoples living there must make cheese and use it in cooking (similar to its use in Europe). Or is this not done because of the prevalence of "lactose intolerance" amongst Orientals? (See the current discussion on that in net.med if you are interested.) [I have no idea how prevalent this condition is amongst Orientals -- the net.med comments indicate that it might be common, though.] Anyway, I solicit postings and recipes -- any use of cheese in Oriental cookery. (Before someone comes out with claims about tofu being "soybean cheese"; yes, if probably is -- but lets restrict this to milk-based cheese, to keep the subject narrowed down. Feel free to post tofu recipes, too [always cross-post such to net.veg, if all-vegetarian], but under a separate heading, please...) Regards, Will Martin UUCP/USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA