Authentic Chinese Food Recipes and Cooking Tips

Why is dairy not used in chinese cooking? Why are milk and cheese not commonly found in Chinese cuisine? Thousands of years ago, milk-producing animals were domesticated for subsistence farming by nomadic communities. As these communities traveled, their animals traveled with them, and the herders protected and fed them. In more recent times, agricultural societies began to own dairy animals for local consumption, creating a cottage industry. These animals often served multiple purposes, such as pulling a plough or being used for meat. The herd size was small, and milking was done by hand, typically by a dairymaid or dairyman. The term "dairy" comes from the Middle English word "dayerie" or "deyerie," which referred to a female servant or dairymaid, and ultimately comes from the Old English word "dæge," meaning "kneader of bread." The domestication of milk-producing animals has been a practice for thousands of years, initially as part of nomadic subsistence farming. As these communities moved around, their animals accompanied them, and protecting and feeding the animals became a crucial part of their symbiotic relationship with the herders. Over time, dairy animal ownership became more common in agricultural societies, with animals serving multiple purposes such as drought animals and meat production. Dairy animals were milked by hand, and the herd size was small, typically being milked by a dairymaid or dairyman. The word dairy originated from Old English, meaning "kneader of bread." With industrialization and urbanization came the commercialization of milk production. Specialized breeds of cattle were developed for dairy purposes, and mechanization replaced manual labor. Historically, milking and processing took place on dairy farms, where animals were milked by hand. Nowadays, mechanized milking machines are used to expedite the process. Milking is achieved through either the squeezing of the fingers progressively, from the udder end to the tip, or the squeezing of the teat between the thumb and index finger, moving the hand downward from the udder towards the end of the teat. Traditionally, cows would stand in the field or paddock while being milked, and the milker sat on a low stool with a bucket supported between their knees or on the ground. However, in many countries, cows were tethered to a post while being milked, which presented challenges as the hind end of the cow was not restrained. In 1937, the use of bovine somatotropin (BST) was found to increase milk production, and a synthetic version (rBST) was developed by Monsanto Company. The FDA approved its use in the US in 1994, with rBST becoming commonplace in the US dairy industry. However, the European Union scientific commission reported that rBST use caused health problems for cows, including foot problems, mastitis, injection site reactions, and reproductive disorders, impinging on the welfare of the animals. For these reasons, Health Canada prohibited the sale of rBST in 1999. Traditionally, China hasn't had vast grasslands, which is why there aren't great herds of cattle. This is due to the limited land available for farming, resulting in pork being more popular than beef. Additionally, duck and pork can be raised in smaller areas. Dairy is not a popular ingredient in traditional Chinese or Asian cooking. This can be attributed to cultural factors and the fact that dairy never caught on in the region. As a result, many Asians are lactose intolerant because they don't consume milk after childhood. Mongolian cuisine, on the other hand, uses dairy extensively, especially yak milk, since it is their staple food. The lack of a dairy industry throughout Chinese history has resulted in milk and cheese not being used in Chinese cuisine. This is not a scientific reason or a matter of choice by chefs; it's a cultural and geographical selection. China has historically had a significant seafood industry, which is why seafood is a prominent ingredient in many Chinese dishes. Similarly, cheese-making has been part of the culture in places like France and Italy for thousands of years, which is why cheese features prominently in their cuisine. Milk is not commonly used in Chinese cuisine, except for deep-fried milk, which is a rare dish found in a few authentic Chinese restaurants. This is because Chinese people were primarily in the farming and fishing business, resulting in seafood and vegetables dominating menus. As for Mongolia, where herding is prevalent, milk is more commonly used. Recommend: Chinese Moon Festival Story Jewish Christmas Chinese Food Chinese food on Christmas Best Buy China Rice wine Substitute Traditional Chinese Cuisine Bite China How many squares do you see Information about great wall of China

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