Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site rti-sel.UUCP Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!decvax!mcnc!rti-sel!wfi 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