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From: peterch@tekig4.UUCP (Peter Chao)
Newsgroups: net.cooks
Subject: Re: Cheese and Chinese food (the Mongol connection)
Message-ID: <235@tekig4.UUCP>
Date: Thu, 29-Aug-85 13:56:12 EDT
Article-I.D.: tekig4.235
Posted: Thu Aug 29 13:56:12 1985
Date-Received: Sun, 1-Sep-85 04:59:58 EDT
References: <804@brl-tgr.ARPA> <370@rti-sel.UUCP> <397@aero.ARPA>
Reply-To: peterch@tekig4Chao.UUCP (Peter Chao)
Distribution: net
Organization: Tektronix, Beaverton OR
Lines: 8
Keywords: milk cheese, Chinese
Summary: 

> Milk cheese viewed as disgusting in China.

Milk cheese (mainly from goat milk) has been widely consumed in many parts 
of China, namely Inner Mongolia, Sinkiang, Tibet and Chinghai, etc.

In some parts of China, cheese cultured from soybean, called stinky bean curd,
is highly appreciated.  In Guichou, and part of Sichuan, soy cheese cubes
are eaten hot (temperature-wise) with very spicy hot souce.