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Q: Why did China not invent curry?
I am sitting here eating noodles and fried meat, and I am wondering why China never invented curry. I would much rather be eating curried meat with rice than what I am eating now.
The two countries share a border, but their food is totally different.
Curry is good food. Why does China not do curry ?
British Indian curry is the best. Authentic stuff tastes like crap
coineineagh:
three cheers for the chicken vindaloo! you don't buy vindaloo: you just borrow it for an hour or so. it finds its way out of your body soon enough.
Hahaha...I once cooked curry fish for my local friends here and they all ended up with screwed faces because the taste is so foreign to them. Locals don't appreciate foreign food, some havent even tasted pasta before because it doesn't taste local. However, the bigger cities like GZ, BJ and SH have many indian, Malaysian, Vietnamese and Thai restaurants so curry isn't a problem, it's only in those smaller cities where it's harder to find it.
China has curry. So does Korea and Japan. It's GaLi
Lord_hanson:
although it exists most Chinese haven't eaten it. The bigger the city the bigger the chance that you can find it.
ScotsAlan:
Never heard of it, but I asked my wife and she knows what it is. She said curry. She said it's Indian food, but lots of people in China buy it.
Strange, she know I like curry but she has never bought it for us.
China has curry. So does Korea and Japan. It's GaLi
my wife makes a fantastic curried stew thing. meat and potatoes, few carrots, celery, onion. Took me a while to figure out how she does this. It's just some curry cube things she throws in the pot.......DELICIOUS!!
kurkuma is used in a few dishes as flavouring. but besides chili, ginger, garlic and monosodium glutamate, Chinese aren't really into herbal flavours. most herbs do end up in some TCM remedy or other, so they probably associate any strange taste with medicine.
British Indian curry is the best. Authentic stuff tastes like crap
coineineagh:
three cheers for the chicken vindaloo! you don't buy vindaloo: you just borrow it for an hour or so. it finds its way out of your body soon enough.
Why curry not in China... Curry requires some specific ingredients, some of which are tropical plants from South-East Asia. Until very, very recently, people considered themselves to have meat at every meal, so fancy imported ingredients from the south, nope. Cuisine culture takes time to mature and evolve. Cooking is an adaptation to local context. For example, in Dongbei, the cooking is adapted to the fact they have to stock provisions for the long winter, so it's weat, and fermented/pickled things. I agree people's taste are very conservative here, but exposure to new food is a recent thing. In contrast, Indian, Chinese, Japanese, etc restaurants existed back home before I was born, and they were affordable to the large middle class.
ScotsAlan:
Yeah, I was thinking that. But I live in the tropical south where these spices should be ok to grow. Then there is the silk road, surely trade would not have been one way.
Generally China lacks spice. Ginger and soy sauce is pretty much it isn't it.
