Is Chinese food bad for you?

The same goes for any type of food, there are good and bad options, you just need to know the ingredients of each item and then choose wisely. On average, authentic traditional Chinese cuisine is much healthier than the westernized form of Chinese food found in America and Europe.

In China, people rarely eat chicken like sweet and sour or general TSO, which are deep-fried deep-fat and then topped with sugary sauce, no one forces customers to order fattening foods, they just select them because they only care about the taste and are not health conscious. Sauteed starters like beef broccoli, chicken with vegetables or mushrooms, tofu combined with steamed rice are very good for us.

Even in western countries, Chinese food is dairy-free, except for Rangoon crab, which is made with cream cheese and is not known in China.

American invention. Chinese restaurants never cook with butter, there is no need to cheat because vegetable oil is cheaper.

Why is the fairy not used in Chinese cuisine?

1. There are no extensive grasslands in China, therefore, traditionally there are no large herds of cattle. Due to population vs. land available, pork is more popular than beef. Also the duck can be raised in a small area, just like the pig.

2. Dairy is not that popular in traditional Chinese or Asian cuisine in general. It just didn’t catch on. As a result, many Asians are lactose intolerant simply because they do not continue to drink milk after infancy. Mongolian cuisine still uses a lot of dairy, mainly because yak is their staple food, and they use every part of the animal, including its milk.

3. It is not a “scientific” reason, nor is it a matter of choice on the part of Chinese chefs. It’s just a cultural / geographic selection. Traditionally, there is not much dairy industry in China (I am talking about the whole history, not just the last two hundred years). No dairy industry equates to no milk or cheese. There is a fairly large fishing industry (again, historically speaking) in China, which is why much of its cuisine includes seafood. The same is true all over the world: in places like France and Italy, cheese making has been a part of their cultures for thousands of years. And cheese is included in many Italian and French dishes.

4. Milk is not a common ingredient used in Chinese cuisine. There is only one milk dish that comes to mind: fried milk. But you won’t be able to get this at take out places and I’ve only seen it a couple of times at some authentic Chinese restaurants. The poster that mentions Mongolia is right, milk is more common in Mongolia as they are mainly herdsmen. The Chinese were mainly in the business of agriculture and fishing, so you will see that fish / seafood and vegetables are more dominant on the menus.

Dairy is not common in Chinese food unless you are having a dessert or a cream sauce.

In which case, you can usually tell by the transparency of the sauce and the color.

So I would say that for most dishes they are dairy free, but I would always ask the cook to make sure.