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From: wfi@rti-sel.UUCP (William Ingogly)
Newsgroups: net.cooks
Subject: Re: Cheese and Chinese food
Message-ID: <370@rti-sel.UUCP>
Date: Fri, 23-Aug-85 10:29:18 EDT
Article-I.D.: rti-sel.370
Posted: Fri Aug 23 10:29:18 1985
Date-Received: Sun, 25-Aug-85 13:57:48 EDT
References: <804@brl-tgr.ARPA>
Reply-To: wfi@rti-sel.UUCP (William Ingogly)
Distribution: net
Organization: Research Triangle Institute, NC
Lines: 16

In article <804@brl-tgr.ARPA> wmartin@brl-tgr.ARPA (Will Martin ) writes:

>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.

I don't know about lactose intolerance and climate as influences on
the lack of milk cheese in Chinese recipes, but I've read (or been
told) that milk cheese is viewed as a disgusting substance in China.
They don't eat cheese, apparently, for the same reason we in the
U.S.A. don't eat fish that's been left in a warm place for two or
three weeks. At least that's what one source I've read claims.

Milk recipes in general are very rare in Chinese cooking; out of four
cookbooks I've got at home there are only one or two recipes that use
milk.
                            -- Cheers, Bill Ingogly