I laugh when Westerners convulse in disgust when hearing about entrails being common in Chinese cuisine.
The fact of the matter is a lot of their campadres delight in these dishes as well.
Scotland - Haggis (heart, liver, etc. wrapped in sheep stomach ), ****** (minced liver + cheeks), etc.
In Spain, Italy, Portugal, Greece, Iceland - liver, kidneys, intestines, gizzards are used in traditional cuisine.
Even the English are famous for the "ol' liver n' onions."
But that fact of the matter is that Chinese continue to eat this kind of stuff because they only recently got out of an economic rut. Even after the cultural revolution, valuable meat and rice were rationed. So you can see the "don't waste anything" mentality. Same thing applied to Europe when they were facing poverty.
So stop hating on the East Asians.
2007-11-23
14:51:08
·
5 answers
·
asked by
smithese
1
in
Food & Drink
➔ Ethnic Cuisine