Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site utflis.UUCP Path: utzoo!utcsri!utai!utflis!chai From: chai@utflis.UUCP (Henry Chai) Newsgroups: net.cooks Subject: Re: Cheese and Chinese food Message-ID: <247@utflis.UUCP> Date: Sat, 24-Aug-85 00:04:02 EDT Article-I.D.: utflis.247 Posted: Sat Aug 24 00:04:02 1985 Date-Received: Sat, 24-Aug-85 07:04:43 EDT References: <804@brl-tgr.ARPA> Reply-To: chai@utflis.UUCP (Henry Chai) Distribution: net Organization: FLIS, University of Toronto Lines: 24 Summary: 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. Will it surprise you if I tell you that diary products are not a part of the traditional chinese cuisine? Can you imagine a culture that does not use milk, cheese, butter until they were brought over by foreigners? The only cheese I know of that has been traditionally consumed is goat's milk cheese, which is a part of the Mongolian cuisine, and it isn't really chinese -- they're just nomads ("barbarians") living at the fringes of Cathy. > >Or is this not done because of the prevalence of "lactose intolerance" >amongst Orientals? I myself is not intolerant of milk, but it has not been a part of my usual diet until I came to Canada. Even now I don't drink it everyday, and I can't have more than a glass in one sitting. To many of us, diary products slow down the digestion process. -- Henry Chai Faculty of Library and Information Science, U of Toronto {watmath,ihnp4,allegra}!utzoo!utflis!chai