Understanding China

Status
Not open for further replies.

niceguy2011

Tihar Jail
Banned
Joined
Jan 13, 2011
Messages
656
Likes
17
It is good that you are dedicated to your country, so I will not laugh out loud, rather express my respects for you.

So, you guys do like spicy food, right?
Not really, people from Sichun ,Hunan and Hubei like spicy food.
 

pmaitra

Senior Member
Joined
Mar 10, 2009
Messages
33,262
Likes
19,593
Not really, people from Sichun ,Hunan and Hubei like spicy food.
Tell me about it.

I am familiar with the first and second regions you mentioned. Chicken Szechuan, Hunan Chicken and Hunan Fried Rice are hot sellers because they are spicy.

You guys probably have different names for these items or they are probably commercial or market names.

P.S.: The Chinese in Calcutta are Cantonese, but I guess they can make Chinese food from all parts of PRC.
 
Last edited:

niceguy2011

Tihar Jail
Banned
Joined
Jan 13, 2011
Messages
656
Likes
17
emm... Szechuan= Sichuan,

Canton just a small part of China.people from Different part of China have different taste(sauty, spicy, sweet....). But foods r mostly the same.
rice ,noodles, stir fry .....


Tell me about it.

I am familiar with the first and second regions you mentioned. Chicken Szechuan, Hunan Chicken and Hunan Fried Rice are hot sellers because they are spicy.

You guys probably have different names for these items or they are probably commercial or market names.

P.S.: The Chinese in Calcutta are Cantonese, but I guess they can make Chinese food from all parts of PRC.
 

pmaitra

Senior Member
Joined
Mar 10, 2009
Messages
33,262
Likes
19,593
emm... Szechuan= Sichuan,
I know. And Canton = Guangdong. And Peking = Beijing.

Canton just a small part of China.people from Different part of China have different taste(sauty, spicy, sweet....). But foods r mostly the same.
rice ,noodles, stir fry .....
No Sir, I beg to differ. My ex from central PRC loves sea food. She used to say that sea food was not a regular part of the diet in her region and so she absolutely loves sea food. So there are differences on diet depending on which part of PRC you are from.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
For those Indians who try to eke out a living in China, the biggest barrier is to find a landlord who is willing to put up with the smell that is the result of curry eating day in and day out. I for one have turned down numerous potential tenants simply because he or she is Indian. Not racist, but simply can't stand the awful smell and the green yellowish stain.

Some are willing to pay good money($2500-$3000 a month) for my river-front flats in Shanghai, but NO, thanks, NO.
The aim of this thread was

1. To understand the Chinese (not because of a mistaken belief that they are 'enemies', They are not, as far as I am concerned), but because they are playing a central role in today's world. Unless, one knows the people, one will not be able to interact with them efficiently. One has to understand their psyche, culture, language difference, customs and so on.

2. It is true that there will be 'stereotype' illustrations. Therefore, it is for our Chinese friends to explain the differences so that we understand the Chinese better than the theoretical images.

It is true that Indian food to foreigners who do not use much spices, the food's aroma will appear strong to the nostril, but then so does the food of South China than the bland fare of the North.

It would appear extraordinary to foreigners that penises are eaten as a delicacy in China.

However, to the Chinese who enjoy a penis, would swear by it.

That is why we must know about each other.

Beijing's penis emporium
By Andrew Harding
BBC News, Beijing

There are many thousands of Chinese restaurants around in the UK and everyone has their favourite dish, but only in China itself do chefs specialise in a range of slightly more unusual delicacies.

The dish in front of me is grey and shiny.

"Russian dog," says my waitress Nancy.

"Big dog," I reply.

"Yes," she says. "Big dog's penis..."

We are in a cosy restaurant in a dark street in Beijing but my appetite seems to have gone for a stroll outside.

Nancy has brought out a whole selection of delicacies.

They are draped awkwardly across a huge platter, with a crocodile carved out of a carrot as the centrepiece.

Nestling beside the dog's penis are its clammy testicles, and beside that a giant salami-shaped object.

"Donkey," says Nancy. "Good for the skin..."

She guides me round the penis platter.

"Snake. Very potent. They have two penises each."

I did not know that.

Deer-blood cocktail

"Sheep... horse... ox... seal - excellent for the circulation."

She points to three dark, shrivelled lumps which look like liquorice allsorts - a special treat apparently - reindeer, from Manchuria.

The Guolizhuang restaurant claims to be China's only speciality penis emporium, and no, it is not a joke.

The atmosphere is more exotic spa than boozy night-out.

Nancy describes herself as a nutritionist.

"We don't call them waiters here. And we don't serve much alcohol," she says. "Only common people come here to get drunk and laugh."

But she does offer me a deer-blood and vodka cocktail, which I decide to skip.

Medicinal purposes

The restaurant's gristly menu was dreamt up by a man called Mr Guo.

He is 81 now and retired.

After fleeing China's civil war back in 1949, he moved to Taiwan, and then to Atlanta, Georgia, where he began to look deeper into traditional Chinese medicine, and experiment on the appendages of man's best friend.

Apparently, they are low in cholesterol and good, not just for boosting the male sex drive, but for treating all sorts of ailments.

Laughter trickles through the walls of our dining room.

"Government officials," says Nancy. "Two of them upstairs. They're having the penis hotpot."

Most of the restaurant's guests are either wealthy businessmen or government bureaucrats who, as Nancy puts it, have been brought here by people who want their help.

What better way to secure a contract than over a steaming penis fondue.

Discretion is assured as all the tables are in private rooms.

The glitziest one has gold dishes.

"Some like their food served raw," says Nancy, "like sushi. But we can cook it anyway you like."

Rare order

"Not long ago, a particularly rich real estate mogul came in with four friends. All men. Women don't come here so often, and they shouldn't eat testicles," says Nancy solemnly.

The men spent $5,700 (£3,000) on a particularly rare dish, something that needed to be ordered months in advance.

"Tiger penis," says Nancy.

The illegal trade in tiger parts is a big problem in China.

Campaigners say the species is being driven towards extinction because of its popularity as a source of traditional medicine.

I mention this, delicately, to Nancy, but she insists that all her tiger supplies come from animals that have died of old age.

"Anyway, we only have one or two orders a year," she says.

"So what does it taste like?" I ask.

"Oh, the same as all the others," she says blithely.

And does it have any particular potency? "No. People just like to order tiger to show off how much money they have."

Welcome to the People's Republic of China - tigers beware.

Sliced and pickled

"Oh yes," she adds, "the same group also ate an aborted reindeer foetus.

"That is very good for your skin. And here it is..."

Another "nutritionist" walks in bearing something small and red wrapped in cling film.

My appetite is heading for the airport.

Still, I think, it would be rude not to try something.

I am normally OK about this sort of thing. I have had fried cockroaches and sheep's eyes, so...

There is a small bowl of sliced and pickled ox penis on the table.

I pick up a piece with my chopsticks and start to chew. It is cold and bland and rubbery.

Nancy gives me a matronly smile.

"This one," she says, "should be eaten every day."

From Our Own Correspondent was broadcast on Saturday, 23 September, 2006 at 1130 BST on BBC Radio 4. Please check the programme schedules for World Service transmission times.




The Chinese believe that eating penis can increase your virility


Bull's perineum is also a delicacy
Some may feel that it is an adverse information.

I take it that one should know about others as much as one can, so that one is not caught unaware and embarrassed.

French eat frogs leg, some eat snakes, insects etc. These are all of high nutritious value.

Many would be repelled by Octopus and squid!

And, yet to those who eat them, it is a mouth watering delicacy!

In China Indian vegetarians find it very trying. Why because they do not understand Chinese cuisine and think that there is something called Manchurian cauliflower or Manchurian cottage cheese (these are the ingenuous inventions of the Indian F&B industry).

If in China, why drink foreign liquor. One must try the Chinese brew!

Production and consumption of beer in China has occurred for around nine thousand years, with recent archaeological findings showing that Chinese villagers were brewing beer type alcoholic drinks as far back as 7000 BC on small and individual scales. Made with rice, honey, and grape and hawthorn fruits, this early beer seems to have been produced similarly to that of ancient Egypt and Mesopotamia Ancient Chinese beer was important in ancestral worship, funeral and other rituals of Xia, Shang and Zhou dynasties, and the beer was called as Lao Li (醪醴 in oracle bone script).[citation needed] However, after the Han Dynasty, Chinese beer faded from prominence in favor of huangjiu, which remained the case for the next two millennia. Modern beer brewing was not introduced into China until the end of 19th century, when Russians established a brewery in Harbin, with another three following (also in Harbin), set up by Germans, Czechoslovaks and Russians respectively.

Chinese beers often contain rice, sorghum and sometimes rye in addition to barley. Interestingly, some beer is produced that uses bitter melon instead of hops as the bittering agent.[citation needed]

Chinese media reported in 2001 that as many as 95% of all Chinese beers contained formaldehyde, to prevent sedimentation in bottles and cans while in storage.] This practice has now been made illegal.
Beer in China - Wikipedia, the free encyclopedia
 
Last edited:

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
emm... Szechuan= Sichuan,

Canton just a small part of China.people from Different part of China have different taste(sauty, spicy, sweet....). But foods r mostly the same.
rice ,noodles, stir fry .....
The Northerners eat more noodles, dumplings and wheat-based foods unlike the Southerners whose food is rice-based.

And then there will be regional and local difference if one goes by province, city, or even county,

The Chinese émigrés generally came from Canton and so there is a misconception that Chinese food is solely of the Cantonese variety.

Sichuan cooking has of late found place, especially in countries that are accustomed to fiery or spicy food.

There are possibly four distinct styles of regional cuisine, though those who understand Chinese cooking would lead us to believe that there are possibly eight or nine, based loosely on geographical area.

The popularity of southern or Cantonese cuisine comes from the subtle use of sauces and the diversity of ingredients and cooking methods. Cantonese chefs specialize in stir-frying, steaming, and roasting a wide variety of meats, poultry, and seafood. Roasted and barbecued meats are hot sellers at restaurants and meat shops, since most Chinese kitchens do not have ovens.

Dim sum, literally meaning "touch your heart" - the custom of feasting on a varied assortment of pastries and dumplings that originated in China's teahouses is a Cantonese offering.

Northern China where the climate has hot dry summers and freezing cold winters, makes the people opt for more solid, nourishing fare. Instead of rice, wheat is the staple grain in the north, and noodles made from wheat flour constitute the main portion of many meals. Steamed dumplings and pancakes are also popular. Mutton is frequently consumed, and is the chief ingredient in Mongolian Hot Pot. Another favorite is Mu Shu Pork. This dish, with its strong flavors of leeks, onions, and garlic, wrapped in steamed pancakes, is characteristic of northern-style cooking.

Next to Cantonese cooking, the cuisine most familiar to us originated in China's largest province, Szechuan. Over time, chefs in the landlocked, mountain-ringed province developed a cuisine distinct from other Chinese cooking styles, but heavily influenced by the foreigners journeying along China's famous "Silk Route." Buddhist missionaries introduced them to the incendiary spicing that characterizes Indian cuisine, and which chefs replicated by making liberal use of Szechuan pepper. (Szechuan peppercorn is one of the ingredients in five spice powder). In the 16th century, Spanish traders introduced chilies to the region. Like their northern neighbors, Szechuan cooks prefer pungently flavoured vegetables such as garlic and onions.

The cuisine in Eastern China provides a compelling case for breaking the four regional styles down further. Both rice and wheat are grown here - rice in the subtropical climate to the south, wheat in the colder northern area that includes Shanghai. Cooks in the northern regions rely on noodles and bread made from wheat flour to provide sustenance in the cold winter months. Congee - a rice gruel similar to porridge and eaten for breakfast throughout China - originated in the south-eastern province of Fukien.

Nonetheless, there are a few features that characterize all eastern cooking, such as the liberal use of sugar to sweeten dishes. Eastern China is also famous for "red-cooking" - a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
Beijing Cuisine

One of China's most interesting regional cuisines, Beijing or northern Chinese cuisine reflects a variety of influences. It has been shaped by chefs at the Imperial Court, Mongol invaders in the 14th century, the cuisine of eastern Shangdong province, and a harsh climate elsewhere.
Imperial Court Cuisine:

With the exception of periods when foreign conquest forced the Chinese to move it southward, China's capital has always been in the north. The Imperial Court attracted talented chefs from throughout China, bringing with them other regional culinary influences. Court chefs specialized in delicately flavored dishes, many featuring exotic ingredients such as shark's fin and bear's paw. Over time, the cuisine of the noble classes became very cosmopolitan, displaying Szechuan and Shanghai influences.

Shangdong Province:

The area of northern China with the most temperate climate, Shandong province has had a major impact on northern Chinese cuisine. Shandong borders the eastern Yellow Sea, and seafood dishes are very popular. Shandong cuisine is famous for its use of garlic, leeks and spring onions, both raw and cooked.

Everyday Fare :

Outside of Shangdong, common people have historically been limited to hardy foods that can survive in a climate of hot, dry summers and freezing cold winters. Wheat is the staple grain in the north - wheat-based noodles or pancakes make up the fan (starch) portion of many meals. Rice, the staple grain in the south, has traditionally been considered a luxury in the north. Hardy vegetables such as leeks, garlic, and spring onions are consumed frequently, often seasoned with pungent sauces such as bean sauce.

Lamb is popular due to the influence of the Mongolians, who conquered China in the 13th century AD, making Beijing their capital. Beef is eaten more frequently in northern China than in the south.

Is there a Northern Chinese Cuisine? :

All of these outside influences have led some to claim that there is no true Peking or northern Chinese cuisine. Others argue that it encompasses the best of China's numerous regional cooking styles.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
Cantonese Cuisine

When it comes to ingredients, Cantonese cooks are fortunate to live in an area with abundant rainfall and a tropical climate. The province of Guangdong is a major agricultural area, while Guangzhou city, known in the west as Canton, is a major Chinese seaport located on the Pearl River. Lush rice paddies abound throughout the Pearl River Delta. There are also several pig and poultry farms throughout the area.
However, the Cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking. Coconut milk, rice noodles and curry powder, staples of Thai and Indian cuisine, show up in several Cantonese dishes.

Fresh is Best:

An emphasis on preserving the natural flavor of the food is the hallmark of Cantonese cuisine. A Cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned. I was reminded of this one time while shopping at an Asian market. The vendor took great pride in demonstrating the freshness of the ling cod - killed a mere three hours earlier - by pointing out that you could still see its heart beating.

Cantonese Cuisine in North America - "Pseudo Chinese" Food:

Unfortunately, Cantonese cooks have had difficulty reproducing their native cuisine in a foreign land. As cookbook author Eileen Yin-Fei Lo points out in an interview, the first immigrants were men, coming from a society where women traditionally did all the cooking. Furthermore, faced with unfamiliar ingredients, they made adaptations that were less than successful.

Dispensing with the step of blanching vegetables prior to stir-frying resulted in soggy vegetables, which they covered up by adding extra cornstarch. To hide the lack of natural flavor in the dish they overcompensated with seasonings such as sugar and soy sauce. American-style Cantonese cuisine was born. Of course, the fact that westerners gradually developed a fondness for "Chinese junk food" didn't help matters.

Staple Foods :

Fresh fish and shellfish, rice, tropical fruit such as mangoes and lychees, and a wide array of vegetables are readily available. Rice is the staple crop; sweet potatoes (yam), taro and wheat are also cultivated. While water chestnuts are used throughout China, they are more popular in the south.

In addition to seafood, the Cantonese diet includes beef chicken and pork (while western versions often have little in common with the original, Sweet and Sour Pork is an authentic Cantonese dish).

Seasonings and Spices:

No Cantonese kitchen would be complete without a bottle of oyster sauce, made from boiling oysters and seasonings. (Vegetarian cooks can use a vegetarian version made with mushrooms). Chinese fermented black beans (also called salted black beans) and shrimp paste also figure prominently in Cantonese cooking. Hoisin sauce, made by mixing soybean paste with spices, is used as well.

Cooking Methods:

At home, steaming and stir-frying are the two primary Cantonese cooking techniques. Given the emphasis on freshness in Cantonese cuisine, it's not surprising that steaming is popular, as this is the least intrusive cooking technique, and the healthiest. As for stir-frying, the Cantonese are the acknowledged experts. Cantonese cooks believe every stir-fry must exude a taste and aroma that comes from having "wok hay" or "wok breath."

Besides stir-frying and steaming, Cantonese cuisine is also famous for its roast meats such as pork and duck. Char siu bao, or steamed buns filled with roast pork, is a popular Cantonese dim sum treat.

Popular Regional Dishes:

Beef with Oyster Sauce is a typical Cantonese dish, as are Fried Rice and Steamed Chicken. Steamed sea bass, stir-fried garoupa, and Lobster Cantonese are all well-known Cantonese dishes. Shark's fin soup is a local delicacy. Curry chicken, made by simmering chicken, curry powder and vegetables in coconut milk, shows the influence of Southeast Asian cuisine on Chinese cooking. Vegetable dishes reflect the wide variety and seasonality of what is available.

Final Thoughts:

Along with freshness and quality, artistic presentation of the food and garnishing are also very important in Cantonese cuisine.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
Shanghai Cuisine

What is called eastern Chinese or Shanghai cuisine reflects the cooking styles of the provinces of Jiangsu, Anhui, Zhejiang, Fujian, and Jiangxi. Shanghai, the largest city in the People's Republic of China, incorporates the cooking styles of the surrounding provinces.

What Makes Shanghai Cuisine Stand Out?:

Shanghai cuisine is characterized by a greater use of soy sauce, sugar, rice wine and rice vinegar than other regional cuisines. That's not surprising, since China's finest rice wine is produced in the city of Shaoxing in eastern Zhejiang province, while famous Chenkiang black rice vinegar originated in Jiangsu province.

Main Cooking Method:

People like to cook their food slowly here. Eastern China is home to "red-cooking," where food is gently braised in a flavorful soy sauce-based liquid with sugar and spices such as five-spice powder. Many families develop their own "master sauce" for red-cooking that is passed down through the generations. Lion's Head Meatballs is another popular slow-cooked dish. Even in stir-frying, a sauce is frequently added near the beginning of cooking, instead of at the end.

Geographical Influences: "The Land of Fish and Rice":

The dominant geographical feature is the mighty Yangtze river, which flows from Qinghai province in the west out into the East China Sea. The longest river in Asia, the Yangtze River is a major transportation source. Hundreds of freshwater lakes flow into the river and the fertile floodplain wetlands are perfect for rice cultivation, earning this region the name "the land of fish and rice."

"The Higher the Elevation, the More Tender the Tea Leaf":

Another prominent geographical influence is the mountainous terrain; tea growers believe the best climate and soil conditions for growing tea are found in areas where the mountains are under 6,000 feet high. Several famous teas are cultivated in the Wuyi mountains that form the border between the provinces of Fujian and Jiangxi. Two examples are Ti Kwan Yin, the famous oolong tea named after the Buddhist Goddess of Mercy, and white tea, made from immature tea leaves before the buds have fully opened.

Shanghai Signature Dishes:

Xiao long bao (steamed Shanghai buns)
Hairy Crab
1,000 year old preserved eggs
"Stinky Tofu"
Eight Precious Rice
Pickled and preserved dishes
Shanghai Recipes:

Beggar's Chicken
Clam Sycee
Lion's Head Meatballs
Pearl Balls
Red Cooked Pork
Shanghai Vegetable Rice - with bok choy and Chinese sausages
Shanghai Vegetable Rice- with bok choy and dried mushrooms
Soy Sauce Chicken (Red Cooked Chicken)
Thousand Corner Shrimp Balls
West Lake Beef Soup
Yangchow Fried Rice
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
Hunan Cuisine

In a discussion of China's four regional cuisines (North, South, East and West) the provinces of Szechuan, Yunnan and Hunan are combined to represent China's western regional schools of cooking. It's true that Hunan and Szechuan cuisine have much in common - both are famous for their fiery cooking and production of rice. But there are also significant differences.

Geographical Influences in Hunan Cuisine - "The Land of Rice and Fishes":

Szechuan is a mountain-ringed area with steep cliffs. The most fertile region area lies outside the capital city of Chengdu, on the eastern basin known as the Red Basin. By contrast, Hunan is a land of gentle hills, capable of producing a great deal of food. The northeastern section of Hunan falls in the the Middle Yangtze Plain, a fertile agricultural area. China's second largest lake, Dongting Lake, is located in the far northeast portion of Hunan province.

Elaborate Preparation:

Elaborate preparation is a hallmark of Hunan cuisine. Orange Beef, made by marinating beef overnight, then marinating again with a mixture including egg white, wine, and white pepper, is a classic Hunan dish. So is Crispy Duck, made with duck that is seasoned with peppercorns, star anise, fennel, and other spices, then steamed and finally deep-fried.

Attractive Presentation:

Hunan cooks spend more time on the appearance of a dish than their Szechuan counterparts. While famous Szechuan dishes such as MaPo Dofu and Twice Cooked Pork are very nutritious, they are not as "pretty" as some of the dishes featured in other regional cuisines.

Even Hotter Than Szechuan Cuisine:

Both Hunan and Szechuan cuisine make extensive use of chiles, to cleanse the palate and to cope with the humid climate. (Hot foods such as red chili peppers dry out and cool down the body, making it easier to handle the heat and dampness). However, while Szechuan recipes frequently call for chile bean paste, Hunan dishes are normally made with fresh chile peppers, including the seeds and membranes which contain most of the heat.

Staple Foods:

Chili peppers, shallots and garlic. Rice is the staple grain - Hunan produces rice in higher quantities than any other province in China. Poultry and meat dishes are also popular - Hunan is China's second largest supplier of beef, pork and mutton. Hunan's lakes provide an abundance of fish and shellfish, as well as more exotic food such as turtle. "Sweet and Sour," "Hot and Sour" and "Hot and Spicy" are popular flavor combinations in Hunan cooking.
When it comes to smoked and preserved meats, Hunan cooking displays the influence of both its western neighbors. Recipes featuring smoked meat are found in both Hunan and Szechuan cuisine and the preserved pork products that have made Yunnan famous are widely available here as well.

Cooking Methods::

Simmering, steaming, stewing and frying are all popular Hunan cooking techniques.

Popular Regional Dishes:

Hunan's culinary repertoire consists of more than 4,000 dishes, including Dong'an Chicken, Crispy Duck, Orange Beef, and Spicy Frog's Legs.

Interesting Facts:

Hunan is the birthplace of Mao Zeodong, leader of the National People's Republic of China.

Recipes

Orange Beef

Tea Smoked Duck
 
Last edited:

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
The above is from my references.

I regret that the original link or book has not been stored in my references.

My apologies to the original authors.

I am an avid fan of Chinese cuisine.

Coincidentally, I am off to Tangra to dine on Chinese food!

However, it will be not genuine Chinese I am sure, but what is internationally famous - Calcutta Chinese.

Interestingly, my brother took his boss for lunch to a Chinese Restaurant in the US.

The waiter was a Chinese from Calcutta and he sort of recognised the name as a Bengali name when the bookings were made.

He made it a point to serve my brother's table and had a long conversation with my brother in Bengali.

My brother's boss was impressed!

He said, "Wow! Its great that you speak such fluent Chinese!"

:rofl:
 
Last edited:

Tianshan

Regular Member
Joined
Jun 2, 2011
Messages
675
Likes
249
2. It is true that there will be 'stereotype' illustrations. Therefore, it is for our Chinese friends to explain the differences so that we understand the Chinese better than the theoretical images.
you are asking us to help you, and then you immediately write this in the same post?

It would appear extraordinary to foreigners that penises are eaten as a delicacy in China.

However, to the Chinese who enjoy a penis, would swear by it.

That is why we must know about each other.

Beijing's penis emporium
forgive me but i do not believe you are sincere.

and why should we help you to understand us, so you can mock us and fight us? no thank you.

keep guessing.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
Find out from our Chinese friends of the interesting custom of Red and white Bombs.
 

pmaitra

Senior Member
Joined
Mar 10, 2009
Messages
33,262
Likes
19,593
Coincidentally, I am off to Tangra to dine on Chinese food!

However, it will be not genuine Chinese I am sure, but what is internationally famous - Calcutta Chinese.
Have a great lunch Ray Sir.

:stirpot: Guten Apetit! :hungry:

Interestingly, my brother took his boss for lunch to a Chinese Restaurant in the US.

The waiter was a Chinese from Calcutta and he sort of recognised the name as a Bengali name when the bookings were made.

He made it a point to serve my brother's table and had a long conversation with my brother in Bengali.

My brother's boss was impressed!

He said, "Wow! Its great that you speak such fluent Chinese!"

:rofl:
Funny indeed!

:first:
 

johnee

Senior Member
Joined
Apr 1, 2009
Messages
3,473
Likes
499
you are asking us to help you, and then you immediately write this in the same post?



forgive me but i do not believe you are sincere.

and why should we help you to understand us, so you can mock us and fight us? no thank you.

keep guessing.
I think he is trying to gather all the info about chinese, some of it happens to portray the chinese as strange. One can understand that you are miffed with such articles. Yet, it provides an excellent oppurtunity to dispel misconceptions.

One does not need to understand to mock or fight. Infact, the mutual understanding reduces the mocking and fighting.
 

Tianshan

Regular Member
Joined
Jun 2, 2011
Messages
675
Likes
249
I think he is trying to gather all the info about chinese, some of it happens to portray the chinese as strange. One can understand that you are miffed with such articles. Yet, it provides an excellent oppurtunity to dispel misconceptions.

One does not need to understand to mock or fight. Infact, the mutual understanding reduces the mocking and fighting.
this is certainly not the first time that he has talked about eating penis as a method to insult us.

it's not difficult to see that this thread is not about mutual understanding, from the very first post it was an exercise in dehumanization. chinese people have no morality, our entire culture based on deception, blah blah.

i hope it works for you guys.
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
you are asking us to help you, and then you immediately write this in the same post?



forgive me but i do not believe you are sincere.

and why should we help you to understand us, so you can mock us and fight us? no thank you.

keep guessing.
Do you feel eating penis is mocking?

People eat food which is weird to others, but I say so what?

See Andrew Andrew Zimmern bizarre foods TV show and you will see how many people eat food which is bizarre to others!

Cir made 'fun' of Indian food and its 'stink'.

Yes, it is 'stink' to him, but not to me. Instead, I find it heavenly.

And I don't get embarrassed if Cir finds the Indian food as 'stink'.

I take it that his nostril are too delicate to relish the goodness of life! ;)
 

Ray

The Chairman
Professional
Joined
Apr 17, 2009
Messages
43,132
Likes
23,834
this is certainly not the first time that he has talked about eating penis as a method to insult us.

it's not difficult to see that this thread is not about mutual understanding, from the very first post it was an exercise in dehumanization. chinese people have no morality, our entire culture based on deception, blah blah.

i hope it works for you guys.
Tongzhi,

Penis is one of the non standard dish (as per other's perceptions) that the Chinese eat.

I could go on.

But that is not to mock.

I have not asked you to help ME. I am well aware of China to a rather large extent.

It is time for some of my Indian friends to know. Help them.

I do not mock when I am explaining. I take discussing every issue threadbare important so that one understands it better.

Now, penis may appear odd to many, but then try telling the Muslims and Pakistanis that PIG is the staple for the Chinese. They will revolt in disgust!

Would that be taken that the Muslims are mocking?

Please understand what is mocking and what is the reality!

Now, if penis is not a delicacy, inform us that it is not so and give reasons so that we learn.

The Chinese authorities banned the serving of Dogs during the Olympics. If frogs can be eaten by the French, then what is so bad about eating a dog or a penis?

Fish eyes are supposed to have great nutritious value. Bengalis love it. Try telling that to the Indian Jains. They will be revolted.

So, as the saying goes, one man's food is another man's poison!

And there is nothing to get embarrassed or feel that it is mocking!

To the westerner, the squatting toilets of China is a wonder and they are shocked. However, it is not so in India! And I am not embarrassed that there are squatting toilets in India apart from the western commode!

Are you aware that squatting is more scientific in bowel movement than sitting on a commode?

I have no inferiority complex about what Indians eat or do.

Are you aware that the Nepalese eat every part of an animal, (except the horns and hair) including the blood which they make in savouries? I have tasted them and I found it delicious once I got used to the idea!

I have eaten a snake and even insects as a part of my living off the land training. I was revolted, but then I got used to it. Today, I will never feel hungry if I were in a jungle without 'standard' food!

Have you eaten a mule? My father had to eat it since they were encircled by the Japanese in the Battle of the Admin Box in Burma and there was nothing to eat!

It is all a matter of circumstances and availability of food!

I have not said that the Chinese culture is based on Deception. It is your embarrassed mind that make you read it so. I have merely brought out what is written in the scholarly tomes. If that the authors are wrong, then don't you think you could help all by indicating a contrary view and show where the authors are wrong?

Would not that be education for all instead of merely complaining and giving your negative interpretation?
 
Last edited:

Tianshan

Regular Member
Joined
Jun 2, 2011
Messages
675
Likes
249
I am well aware of China to a rather large extent.
i have read your posts, and apart from the articles you have copied and pasted, i must say you show very little understanding of our culture.

and you clearly know the double meaning of "Tongzhi" which is why you keep using it in conjunction with your "chinese people eat penis" line, as some sort of additional hidden insult.
 
Status
Not open for further replies.

Latest Replies

Global Defence

New threads

Articles

Top