Chinese cuisine: no milk is used?

[sun888_99]

Dear cecil,
Why milk and milk products are not used in chinese cuisine? Thanks.

[Cecil Lee]

Dear Anon,
This is a really good observation.
1. Ever since you posted this message, I was thinking hard and when I take my lunch or dinner, try to see if the food contains milk.
2. The only food, I recalled selling at Food Courts in Singapore is `Fish head bee hoon' or bits of fishes with noodles.
This dish is `milky' and from what I understand, milk was added to the soup. This is why it becomes `white' and milky.
As I lived all this while in Singapore and familar with Malaysia, from my observation, correct me if I am wrong, we I believe a `better' alternative i.e. coconut milk.
Recent years, coconut milk is considered bad for health or the heart and one should cut down or not `take it'.
Anyone taking curries or other dishes (mainly Javanese or Malay) would attest to the creamy and rich taste of coconut.
Well, I am off-track because, the above is not really Chinese food.
But I believe that `milk' or `milk' products are expensive in China. In the past it is (I believe) easier to grow vegetables and eat pork in China.
Pork and chicken meat are popular. But who has heard of pigs or chicken producing milk? Unlike cows or yak which I believe are less common staple food less found in mainland China etc..
Could this be the reason why, milk or cheese is not readily available.
Feel free to give your inputs especially Chinese mothers out there...
I am only a male and apologise as I am not conversant with details of cooking.
Warmest Regards,
Cecil

Quote

On 11/1/99 4:22:14 AM, Anonymous wrote:
Dear Anon,
This is a really good
observation.
1. Ever since you posted this
message, I was thinking hard
and when I take my lunch or
dinner, try to see if the food
contains milk.
2. The only food, I recalled
selling at Food Courts in
Singapore is `Fish head bee
hoon' or bits of fishes with
noodles.
This dish is `milky' and from
what I understand, milk was
added to the soup. This is why
it becomes `white' and milky.
As I lived all this while in
Singapore and familar with
Malaysia, from my observation,
correct me if I am wrong, we I
believe a `better' alternative
i.e. coconut milk.
Recent years, coconut milk is
considered bad for health or
the heart and one should cut
down or not `take it'.
Anyone taking curries or other
dishes (mainly Javanese or
Malay) would attest to the
creamy and rich taste of
coconut.
Well, I am off-track because,
the above is not really
Chinese food.
But I believe that `milk' or
`milk' products are expensive
in China. In the past it is (I
believe) easier to grow
vegetables and eat pork in
China.
Pork meat is popular. But who
has heard of pork producing
milk? Unlike cows or yak etc..
Could this be the reason why,
milk or cheese is not readily
available.
Feel free to give your inputs
especially Chinese mothers out
there...
I am only a male and apologise
as I am not conversant with
details of cooking.
Warmest Regards,
Cecil
Dear cecil,
Why milk and milk products are
not used in chinese cuisine?
Thanks.