I agree with your assessment. I, too have attempted to cook Chinese food for Chinese friends and most of the time I hear them talk about the fact that it really isn't to their liking. I believe it's ingrained in them to not believe we can master the "ancient art of cutting the meat and veggies into the smallest pieces possible so it cooks in seconds". My wife is certainly no chef, actually she hardly ever cooks but if she prepares a dish, ......any dish, she gets rave reviews. My beer chicken wings are carbon copies of my inlaws, but yet, they all tell me that I should learn to cook wings like him. Drives me nuts!

and......

Eating wings with chopsticks???...don't get me started on that...

You probably didn't add enough salt and oil. I watch my mother in law cook and wonder how she hasn't had a heart attack yet. I cook Chinese food with Western characteristics. I like it. But if others don't like it then they can cook their own food. 

I too agree with both of you. The basic stir fry dishes are pretty simple to make, and if they think that its just average its either that they are stubborn or you should have used twice as much oil.

Cooking chinese food is no harder than cooking most other cuisines. Its more about having the right ingredients available.

Yeah it's the mentality they have.  Same way some will claim to not be able understand your Chinese even if other Chinese tell them you pronounced it perfect. 

They think that everything they do is complicated, a sign of simplicity. 
This food is the easiest crap to make I've ever encountered. Let's see them make a full turkey dinner. 

I think part of it may have to do with what foreigners find to be tasty. While I find that what I like, Chinese people often find tasty as well, there have been times where I have liked something and friends have said it wasn't very good. This was in a restaurant setting, or when someone I knew cooked a certain dish. Other times, I didn't like something (at the cafeteria or who knows where) and they say it's because I haven't tried real Chinese cuisine. Don't take it as an insult, they are probably just very picky.

It's easy, turn the gas on full and just put everything in a wok and fry it to death for a few minutes. For seasoning, just throw in a bit of salt and soya sauce.

I wouldn't take it personally.We had a mix of foreign and Chinese visitors to dinner last night and the BF spent hours cooking up a wonderful Italian meal, then as an afterthought fried up some instant noodles with sprouts and soy sauce as a familiar side.

The Chinese guests loved the instant bloody noodles. The slow simmered herby-tomatoey-winey-olive oiley masterpiece he spent hours on? The only response was a pulled face and 'where's the salt?!' Moral of the story is, our palates are simply not the same.

It's probably for the same reason as when they don't believe that white people can actually come from China (not always by blood per se, but born and raised, 2n or 3rd in a generation, etc): your face.
"Good for a foreigner", Haha how pretentious and slightly racist.

Try this:
Invite your Chinese friends over for dinner. 
Don't make the dinner, but buy it from a resteraunt, already prepared.
Before your guests arrive, place the food in pots and pans and woks on the stove, heat it up and present it as your own.
I'm willing to bet they will tell you the exact same thing. 

It falls into the same catagory as local folks who look at me in amazement that I can use chopsticks (with my left hand), or, who tell me that the Chinese language is one of the most difficult on earth, or that Chinese philosophy is so complicated to understand. The point is, to a Chinese person, a foreigner will never do anything Chinese that will quite be up to the standards of how a Chinese person could do it.

Simply put, it maintains a sense of cultural superiority among the nationals, and thus, retains dignity and, all importantly, saves face, not only for the individual, but by proxy, the nation.

Chinese cooking? It ain't rocket science.

I disagree a little with what one or 2 have said - it's definitely a "you can't do it as good as us" thing. My Si Hong Xi Chao Dan finally tastes the same as in any restaurant, so I know it's not actually the cooking - but the cook.

I love my wok and Chinese butcher’s knife Chinese food is the most efficient food to cook on the planet you only need like five things to cook like every food they make try reading Joy of Wokking: A Chinese Cookbook Martin Yan wrote it he is one of my culinary heroes.
Here is his
Amazon page cheap books even by Chinese standards  below
http://www.amazon.com/Martin-Yan/e/B001JS8A68/ref=ntt_dp_epwbk_0

Yesterday my wife ordered a dish that included the following....rice and mashed potato mixed together....now you tell me, who could not possibly master this high end artistic cuisine?