/ck/ - Food & Cooking

[Anonymous No.11622574]

When you think about it, China has so many regions, climates, and ethnicities, and such a long history, that nobody else can compete in terms of cuisine. It's not fair to compare "Chinese" food to any other national cuisine because it is not a level playing field.

That having been said, which of the major gastronomic traditions within China do you think is the best in the world?

[Anonymous No.11622591]

Sushi

[Anonymous No.11622598]

Fried Stuff

[Anonymous No.11622603]

>>11622574
It's like OP has never traveled or had a good job to dine in finer restaurants.

China is not #1. Get over your inferior thinking. It's flawed. Many countries in the world have many regions, climates and ethnicity indices.

[Anonymous No.11622639]

>>11622603
Not OP but your post is completely irrelevant and he is right. China is the undisputed GOAT of world cuisine and you cannot refute it

[Anonymous No.11622642]

>>11622603
I don't know what you mean by "finer", you mean western fine dining? I have to assume that's what you mean.

I've dined at L'Osier, Cellar de Can Roca, Marea, Daniel, the West Village location of Blue Hill, Chez Panisse, blah blah blah I've already forgotten more than you'll ever read about, as well as the best most obscure cash-only hole-in-the-wall joints from the Tenderloin district to Penang. I've also lived in 6 countries on 4 continents. Is that enough for you?

Now scurry on back to your McDonalds thread, tastelet.

[Anonymous No.11622643]

>>11622639
GOAT? More like CAT and DOG lol

[Anonymous No.11622887]

>>11622642
your opinion is still very uninformed--thus is the scale of this place we call earth. we can glimpse reality in minuscule pockets, even those are colored by our bias. what you see is nothing. youve tasted nothing. you are nothing, brainlet.

[Anonymous No.11622895]

>>11622887

[Anonymous No.11622910]

>>11622574
It's called "Taiwan"

[Anonymous No.11622912]

>>11622642
t. just googled expensive restaurants

[Anonymous No.11622920]

>>11622643
One of the reasons Chinese food absolutely dominates from a gastronomy perspective is that we don't have ridiculous hangups about which animals are "friends" and which ones are "food". From an environmental perspective there are certainly some concerns with that approach but you have to admit that a fullbore embrace of hedonism means that certain other things, like conscientiousness about endangered species, might be deprioritized.

[Anonymous No.11622927]

>>11622912
>everyone who disagrees with me is broke
>oops I mean everyone who disagrees with me is LARPing
The McDonalds thread is waiting, cleetus.

[Anonymous No.11622951]

>>11622574

Virgin boy eggs.

[Anonymous No.11622980]

>>11622951
every time I see these eggs I feel instantly nauseous

[Anonymous No.11622994]

>>11622642
Nice try.

Chinese food relies a good deal upon steaming and rice, as well as soy, and mostly devoid of all things dairy. It's never going to rise above in terms of blandness, repetition of ingredients or be that amazing, no matter what kind of transformations you have tasted that makes you think make it worthy at the international table of comparison as #1.

[Anonymous No.11623009]

>>11622574
Funny how I've never seen any well known restaurants famous for their Chinese cuisine, or how celebrity chefs make food from all the countries around China but never China itself. Except maybe some dumplings or a simple gua bao.

[Anonymous No.11623012]

>>11622994
>soy is bad

Is Alex Jones hanging out on /ck/ now that Twitter banned him?

[Anonymous No.11623019]

>>11622574
There's only so many ways you can skin a cat.

[Anonymous No.11623033]

>>11623012
>>>11622994
>>soy is bad
>Is Alex Jones hanging out on /ck/ now that Twitter banned him?
Soy sauce and soy products are bland. It's a different argument than unhealthy.

[Anonymous No.11623044]

Why no black ppl in China? Why is China 99% Chinese? Why are Chinese 1.5 billion in numbers but still considered minority? Tear down the wall! How does China keep getting away with it??

[Anonymous No.11623046]

>>11623033
Your mouth is broken.

[Anonymous No.11623058]

>>11623046
It's the same flavors, day in and day out. BORING

[Anonymous No.11623073]

>>11623058
>American food is just mayonnaise and ketchup
>French food is just garlic and snails
>Indian food is just butter chicken and naan bread
Same shit arguments for the same kind of shit people.

[Anonymous No.11623344]

>>11622980

You should, they're boiled in urine.

[Anonymous No.11623357]

Sichuan is the only re answer desu

[Anonymous No.11623361]

>>11622574
I prefer szechuan food's flavors but can respect wu style cooking
>>11622994
rice is the base of meals, not the base of flavors. there's an incredible variety of cuisines, ingredients, techniques, etc. in China
>>11623009
cause all the discussion about Chinese restaurants happens in China in Chinese dude. it's the rare Chinese chef who both is dedicated to cuisine and also is interested in the West that you'll hear about in other languages

[Anonymous No.11623374]

>>11622920
>we don't have ridiculous hangups about which animals are "friends" and which ones are "food"
neither do you have any ridiculous hangups about gutter oil, cardboard and plastic being considered "trash" and not "food"

[Anonymous No.11623391]

>>11622574
Alright, Chang, go spread your propaganda somewhere else.

[Anonymous No.11623393]

动态网自由门 天安門 天安门 法輪功 李洪志 Free Tibet 六四天安門事件 The Tiananmen Square protests of 1989 天安門大屠殺 The Tiananmen Square Massacre 反右派鬥爭 The Anti-Rightist Struggle 大躍進政策 The Great Leap Forward 文化大革命 The Great Proletarian Cultural Revolution 人權 Human Rights 民運 Democratization 自由 Freedom 獨立 Independence 多黨制 Multi-party system 台灣 臺灣 Taiwan Formosa 中華民國 Republic of China 西藏 土伯特 唐古特 Tibet 達賴喇嘛 Dalai Lama 法輪功 Falun Dafa 新疆維吾爾自治區 The Xinjiang Uyghur Autonomous Region 諾貝爾和平獎 Nobel Peace Prize 劉暁波 Liu Xiaobo 民主 言論 思想 反共 反革命 抗議 運動 騷亂 暴亂 騷擾 擾亂 抗暴 平反 維權 示威游行 李洪志 法輪大法 大法弟子 強制斷種 強制堕胎 民族淨化 人體實驗 肅清 胡耀邦 趙紫陽 魏京生 王丹 還政於民 和平演變 激流中國 北京之春 大紀元時報 九評論共産黨 獨裁 專制 壓制 統一 監視 鎮壓 迫害 侵略 掠奪 破壞 拷問 屠殺 活摘器官 誘拐 買賣人口 遊進 走私 毒品 賣淫 春畫 賭博 六合彩 天安門 天安门 法輪功 李洪志 Free Tibet 劉曉波动态网自由门

[Anonymous No.11623410]

>>11623393
This post is banned in my region, can someone share a mirror chink?

[Anonymous No.11623549]

>>11622910
taiwan is a province of china

[Anonymous No.11623565]

>>11622574
China was too insular for too long, as such they missed out on a lot of unique techniques and flavor/spice/ingredient combinations that other cuisines, like France or India, have had the time and tradition to integrate into their culture.
China, for all of it's regions, missed the boat on a lot of cooking evolution that was happening centuries ago in the rest of the world.
For example, Chinese bread is about 200 years behind in terms of texture and flavor.

[Anonymous No.11623622]

I like the ma and la

[Anonymous No.11623736]

>>11623565
food and culture is not a video game tech tree with linear progression

[Anonymous No.11623742]

Chinks are soulless insect bug people

[Anonymous No.11623786]

>>11623736
It's absolutely not linear, which was my point. Cooking is extremely varied, and I would argue the cuisines that would be considered the best in the world are the ones which have integrated a range of techniques and flavors from across the world.
Take, for example, Viet cooking which has integrated a lot of French cooking style over the last century or so. Or Mexican al Pastor, which has its roots in Sharwarma.
Chinese regions may have influenced each other somewhat, but they have always been an isolationist country and missed out on a plethora of these cultural exchanges.

[Anonymous No.11623792]

>>11622574
Dim Sum, and Sichuan food. Their unabashed use of MSG is incredible to me as well.
I've always wanted to try Chinese Imperial Cuisine.

[Anonymous No.11624146]

>>11623410
Huh?

[Anonymous No.11624162]

>>11622639
I'm American, but France > America > Italy > Germany > Japan > China. China isn't even close.

[Anonymous No.11624169]

>>11622920
>ridiculous hangups about which animals are "friends" and which ones are "food"
It's not really ridiculous, the reasoning is that some animals were more useful in ways other than being eaten. That's why so many farming cultures revered cats because they helped control pests that would eat grains.

[Anonymous No.11624183]

>>11624162
Missing India.
Inb4 poo

[Anonymous No.11624189]

I've been to about twenty 3-michelin-star restaurants and a host of 2 star, and I have to say that Chinese cooking, in general, is based more on presentation, time and effort, and quality of ingredients than flavor. Like, everything seems fancy enough, but deep down the flavor is soy/chili/peppercorn/whatever. There's very little depth because, while their ingredients are pricey, they would prefer to use rare ingredients that don't necessarily constitute more flavor, like shark fin, sparrow's nest, and caviar.

Chinese cooking would be far better if they weren't trying to appeal so much to China's tasteless new wealth, who would rather show how much they're spending on a meal than enjoy the meal. Unfortunately, that's not so. Normal Chinese restaurants, on average, are better than your average local restaurants. I remember being in Guangzhou and every single restaurant around our hotel being fantastic in flavor.

[Anonymous No.11624468]

>>11623786

I got to say one thing, they are only country that says "Fuck seasonal" and "Fuck fine dining vs pleb dining". Like what you eat at a greasy spoon joint in china you can also order at an expensive joint and expect the same dish. You cant replicate fine dining with French food.

[Anonymous No.11624992]

>>11623786
you said stuff like
>Chinese bread is about 200 years behind in terms of texture and flavor.
>China, missed the boat on a lot of cooking evolution that was happening centuries ago in the rest of the world.
this is absolutely a linear view of progress and standards. Chinese bread is the way it is because that's how Chinese people like it. when they got access to Western leavening techniques they didn't make Western bread, they made cha siu bao. it's the same with all kinds of other dishes, like you've noted these examples of syncretic cooking:
>Take, for example, Viet cooking which has integrated a lot of French cooking style over the last century or so. Or Mexican al Pastor, which has its roots in Sharwarma.
but those exist in China as well. the north of China has Russian influenced dishes/restaurants, the west has turkic/central asian/muslim blending, the south is a clusterfuck of different internal and external influences, and none of that mentions the vast exchanges in the interior. a Xi'an food stall could have a tandoor oven preparing meat and bread to go with a wu style broth with dongbei starch noodles.
al pastor is the way it is, and is not just still sharwarma, because Mexicans adapted it to their tastes. Chinese cooking has access to and does use these techniques you claim they're missing. but their standards for what makes bread great can't be measured on a linear time scale like "200 years behind" because China is such a huge region on its own that it contains many different standards that are incomparable.

[Anonymous No.11625013]

>>11624189
china is definitely a place where skill needs to be found and can't be bought. the small unnotable restaurants don't advertise themselves to China's wealthy because what they're doing (providing great food) is not the same as the goals of the wealthy (showing off). they never united the two into one thing because in their minds skill that shows off is not actually skill and is not worth respect.

[Anonymous No.11625044]

>>11622574
Don't really care what OP is talking about, but want to point out the image he posted. The dish is called 梅菜扣肉 (Mei Cai Kou Rou) and it's absolutely delicious. Easily one of my favorite chinese dishes. Basically pork belly on preserved vegetables. Although the presentation in OP's image is fucking obnoxious upscale restaurant bullshit

[Anonymous No.11625045]

>>11623549
"Tiananmen Square Protests of 1989"
There, now enjoy your stay at a local reeducation facility courtesy of uncle Xi and the CCP!

[Anonymous No.11625049]

>>11625044
Usually looks like pic related

[Anonymous No.11625053]

>>11622574
yeah, nah....

[Anonymous No.11625061]

>>11625044
>>11625049
Im gay btw

[Anonymous No.11625085]

>>11622574
Sichuan although Jiangsu is growing on me

[Anonymous No.11625093]

>>11625061
?????

[Anonymous No.11625117]

>>11625093
Don't worry about it, we here at /ck/ are welcoming of everyone, regardless of your possible flaming homosexuality.

[Anonymous No.11625120]

>>11625093
heh

[Anonymous No.11625194]

>>11625061
>Post pic of bare chest. If not toned, asian twink fuck off

[Anonymous No.11625205]

>>11625044
>>11625049
>>11625061
>>11625194
Yeah, i wanna see this as well, fag.

[Anonymous No.11625240]

>>11625205
You only (You)'d be twice there bub. There's lots of faggots in this thread

[Anonymous No.11626422]

>>11622574
Chinese food tends to surpass other cuisines in one particular matter that other cuisines usually neglect: texture. Unless you've grown up around it consistently, it will almost always seem foreign since taste is the preeminent goal of most western cooking, and the primary texture most western food goes for is crispness
or firm mouthfeel either because it brings simple satisfaction (auditory response) or because it is thought to represent freshness, as in crisp vegetables or a fresh baguette. And even though there are softer textured foods, they tend to originate from a derived purpose like preservation (gefilte, Surströmming, cheeses) rather than by intentional design via the cuisine, On the other hand, the Chinese like the soft textures of foods like birds nest or shark fin soup or grass jelly, in addition to crisp textures like the skin of peking duck.

[Anonymous No.11626498]

>>11626422
Aspics were pretty popular in western cuisine until recently. You can still find headcheese and jello in almost every store. And there are plenty of other foods with a variety of textures other than crisp that weren't born from preservation.

>birds nest or shark fin
Isn't shark fin supposed to be pretty bland and only eaten to show off your wealth or for medicinal reasons? A lot of western people do the same, although they usually don't endanger animals in the process.

[Anonymous No.11626524]

>>11624162
>america
>germany
delusional

[Anonymous No.11626531]

The only thing I like about the Chinese is the moon cake they have for the mid-autumn festival. That shit is fucking good.

[Anonymous No.11626536]

>>11622574
The one that does sweet gloopy sauces with unidentifiable meats.

[Anonymous No.11626590]

>>11626498
I would say aspics originated among French cuisine, and I did want to mention that they seem to have a better appreciation of texture than most western culture. Then again, French cuisine as we know it is a relatively recent invention via Catherine de Medici in the 1500s. Prior to that, it could be seen as boorish commoner food. But as for more recent adoption of it, that seemed to be more of a fad than anything, like when people first got microwaves and tried to cook every possible food in them.

https://www.thedailymeal.com/eat/why-were-there-so-many-gelatin-based-dishes-50s-and-60s

Regarding shark fin and birds nest, affluence has it's place in establishing a food's value to a culture. But like with the example of grass jelly, jelly fish, tofu, and fish cake, there is a greater appreciation of different textures than you typically find in western cuisine. Not to say it doesn't exist, but it is not as important or at least valued differently.

https://www.huffpost.com/entry/q-texture-chewy-food_n_6886766

[Anonymous No.11626600]

>>11626590
>But as for more recent adoption of it, that seemed to be more of a fad than anything
It's a staple in several European cuisines.

[Anonymous No.11626652]

>>11626422
I gotta agree with you, North American food focuses on grease, western Europe food focuses on taste, and Asian food focuses on texture. I noticed that when eating a bo-bun or a spring roll, it wasn't that good regarding to the taste, but the mix of crushed peanuts, beef, and noodles is such a pleasurable texture.

I still prefer western food though. When Asians try to give taste to something they just dump soy sauce and sugar on everything which is kinda unhealthy

[Anonymous No.11626691]

So are there chinkposters on /ck/ now too? Dealing with them on /k/ was already tiring as it is.

[Anonymous No.11626712]

ever heard about Vietnamese food,cousin ?

[Anonymous No.11626718]

>>11622574
Very impressive. China is a very ancient culture prized for its ingenious inventions and philosophy. Many philosophical achievements were tackled by ancient Chinese millennia before the West! Very impressive. Did you know China invented paper, the compass, and gun powder? Very impressive. Today, rice feeds millions. China invented rice. Very impressive indeed!

[Anonymous No.11626729]

>>11626600
I was pointing out an example more recent and closer to us as stated in the article. Regardless, a staple is just one part of a culture's cuisine. You also have to add in the aspirational foods, as well as unique preparation methods to have a total idea.

I'm not discounting that other cultures don't have an understanding of texture, as I mentioned before; you've presented examples of western foods that have unique textures. Still, would you really consider them staples; something that the majority of people eat everyday? I'm hard pressed to think of a aspic/headcheese type food that the majority of people in most western cuisines eat.

https://en.wikipedia.org/wiki/Staple_food

"A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well."

[Anonymous No.11626860]

>>11626498
Shark fin is used to flaunt "wealth," true, but it's also a texture thing. Silky little crunchy strands in an unctuous broth.

[Anonymous No.11626862]

>>11626531
>the only thing I like from the vast and varied cuisine of more than a billion people is a slab of sugar wrapped in cardboard
wow

[Anonymous No.11626870]

>Yes, wh*toids!
>Chaina numbah 1!
>Try our fine chainese food, won't give you peptic urcer at arr!

[Anonymous No.11626876]

>>11626729
>Still, would you really consider them staples; something that the majority of people eat everyday?
By that definition nothing but bread would be staple food. And yes aspics are eaten quite often in ex-USSR and Germany.

[Anonymous No.11626879]

>>11622574
any /lit/ or /his/fags here want to discuss where China went so wrong? it's always been a culture of slaves, but they at one point still produced rich art and a unique culture; chinese history is rife with excellent poets and painters. where did the chinese empire go from "slaves with culture" to "actual robots"? when I look at contemporary china, the average chinaman strikes me as a soulless husk of a man with seemingly little free thought. I'd say it has everything to do with a shift in priority amongst the leaders, China at some point went from ultimate concern with itself and the nations surrounding it to ultimate concern with the global economy and capital in general. perhaps it was inevitable, they've maybe always been this way and today's economic environment simply woke the sleeperbot programming that had been dormant in the eternal slave-chink the whole while

[Anonymous No.11626901]

>>11622574
chinese is one of my favorite cuisines, but mindlessly saying it's the top is a bit too much. On topic tho, Szichuan is my favorite

[Anonymous No.11626913]

>>11626879
>it's always been a culture of slaves
why would anyone want to discuss anything with an underage poltard whose entire historical perspective is comprised of anime forum memes, funny webms and skimmed simple english wiki articles?

[Anonymous No.11626915]

>>11626870
what the fuck is going on here?

[Anonymous No.11626948]

>>11626915
Chinese cuisine culturally enriching a bus driver.

[Anonymous No.11627286]

>>11626870
this is so fucked, never eating chinese again

[Anonymous No.11627682]

>>11622574
红烧肉 is my favourite dish ever, need some spice to it though

[Anonymous No.11627717]

Gutter oil is best oil

[Anonymous No.11627728]

Chinese ex-pat here. I avoid buying any processed foods made in China.

It's pretty guaranteed that they will contain carcinogens, toxins, & all sorts of chemicals that aren't legal in developed countries.

[Anonymous No.11627794]

>>11626879
Pro tip: "5k years of history" is a meme. They had like one emporer that was actually chinese.

[Anonymous No.11628092]

>>11622574
It's quite entertainig how the cuisine of a relatively small country is more popular though. Yea, you guessed that right, the Italian cuisine. Pizza and pasta tops anything.

Chinese cuisine is only popular because of their sheer numbers, they are everywhere.

[Anonymous No.11628101]

>>11622639
>Not OP

[Anonymous No.11628107]

>>11626915
Probably a perforated gastric ulcer but even still chinese cooking is a humongous meme

[Anonymous No.11628811]

>>11622574
>That having been said, which of the major gastronomic traditions within China do you think is the best in the world?
Which has more Michelin stars?

[Anonymous No.11629269]

>>11623549
Taiwan is Chinese but it is only a province
of the PRC in name