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Q: Why do Chinese like hard-to-eat things so much?
I don't mean to stereotype, but this is something I've noticed when I hang out with Chinese friends or go out to eat with them. It seems like everyone here loves eating various seeds, tiny bony fish, small seeded oranges and other fruits, shelled shrimp and crabs...the list goes on.
Not to say that these items are not tasty, but this whole "work for your food" mentality is so completely different from what I was raised with (blame fast and processed foods I guess). Does this mentality have something to with China's history, like the great leap forward when food was scarce and every little bit was savored? Is China unique in this mentality or is most of the "non-American" world like this?
Famine played a major role in changing Chinese cuisine ingredients.During several years of famine, people tried eating everything edible (even wood) and they developed recipes from the limited available resources around.
That's why no wonder why Chinese cuisine nowadays is different from it was two centuries ago.
I also noticed how fast dishes are cooked to save gas or electricity how noisy is eating noodles as if they were coming from real famine.
To take a chicken and chop it with a big knife requires little skill, to debone a chicken without breaking it takes skill. Chinese cooking is crude but fast and all parts are used
My wife can get a chicken bone so clean you could use it as a key chain. It's nuts.
Also "Non-American" world? WTF?
Well, you know over the border in Canada we eat grass and feces.
I just assumed you Candanadians suck sap from trees, and eat whatever they serve at hockey games, eh? USA! USA!
