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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