Your Favorite Chinese Cheese Poll

What is your favorite Chinese Cheese?

Which Arabic wine do you like best?

If you had to pick one, which British Pastry would you prefer?

Favorite Mexican Pasta dish?

My favorite Mexican Pasta dish is Fideo.

pasta dishes are not uncommon in Mexico, if that is what you are leading up to with your question.

The same is true of British Pastries.

Chinese cheese? Ain’t no such thing.

Au Contraire, there is such a thing as Chinese cheese. And if you mean by Chinese to include the Bai Nationality of Dali area of YunNan Province, or the Tibetans, then there is actually some tasty cheese out there. Yum, Tibetan goat cheese.

Then there is the “other” Chinese cheese as “chou doufu” is often referred to in translation. It’s a tofu product and not milk based, but it can smell and taste much like some of the “riper” unpasturized cheeses I’ve had in France. Then there is also fermented winter melon, a Ningbo specialty, which has the same smell, flavor and consistency of some really “ripe” cheese I ate in France.

If that ain’t your cup of tea, there is always Pizza Hut and McD’s serving up processed cheese just like home.

What’s Chinese cheese?

Urban Ranger: You have been whooshed.
China Guy: Slightly whooshed.
verybdog: Not so much whooshed as misled.

Me, I’m all in favor of Tibetan rye whiskey.

My favourite is Afghani bacon. Washed down with Saudi beer.

Chateau Musar from Lebanon is regarded as one of the world’s finest wines.

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That would have to be an Eccles cake

Is there a point to all this?

I think Dmark is trying to be witty by picking foods most people do not know exist in certain countries/regions.

it’s like saying: what’s your favorite Kosher Ham?

The joke is on him because those foods do exist (the ones he mentioned, not the Kosher ham).

What about American poutine?

How do you pronounce that son? Because if it’s what I think you’re talkin’ about no one can touch the quality of good ol U. S. of A. poont… no, no … I just can’t. Must lie quietly in cool, dark room and think of board tone.

I don’t think that’s technically cheese, because it is not ferment AFAIK. BTW <em>bai</em> is a minority group, not some kind of nationality.

We have this on the streets, but it’s not cheese, either. :stuck_out_tongue:

Bai Nationality or Bai Minority. Both terms are in general usage and appropriate for translation.

The Tibetan goat cheese (and yak cheese) is fermented.

as for the whooshing, I understood what the OP was trying to do, but that China doesn’t have cheese is an inaccurate misconception.

Not around here. When you speak of a nationality to me it says these people are from a different country.

Sure? Got a cite?

You can google Tibetan Cheese and get links like this. These are focused on setting up modern factories. I ate lots of Tibetan cheese in the 1980’s when I backpacked there extensively. Some really good stuff although much of it is a little rock-like pellets that you have to soak before eating. It can keep for years in Tibet’s dry air. I’m no cheese maker so maybe talking out my ass on the fermentation. I did watch part of the cheese making process a couple of times and they use enzymes from the stomach lining. Best goat cheese I’ve ever had in my life was in a monastary set in a cave about 10 km outside of Guxue in southwest Sichuan.

You can also google Tibetan Nationality and see all sorts of references from Chinese embassy sites, China.org, China Daily, etc. Look at this for one example. I got 10 pages when googling Bai Nationality as well like this site

I don’t disagree with what you’re saying, but I’ve seen “Nationality” and “Minority” and “Minority Nationality” etc pretty much interchangeably over the past 20 years in translation. I said before that both terms are in general usage. I think you speak Chinese, and I believe it stems from “shaoshu minzu” and simply “minzu” or whatever nationality + “zu”. Also in part that many of the Translators are not native English speakers.

But how would you call Tibetans? A nationality, minority, national minority? None of thse seem straightforward to me since Tibet has a seperate history, religion, legal system, language, environment, etc from the Han majority. [and you also see Han Nationality :slight_smile: written in English]

Dang, I forgot, Dr. Cynthia Beal from Case Western spent a huge chunk of time researching and documenting Tibetan and Mongolian pastoralists. This link isn’t working for me http://www.cwru.edu/affil/tibet/pubs_cmb.html but she has published the work and IIRC discusses Tibetan cheese in it if you’re really curious

I ordered grits with my breakfast while in Canada (Victoria BC) a few years ago. I wasn’t grits though, it was farina. When I told the waitress that it was not grits, she had the owner of the establishment come over and talk with me. I explained the grits I buy back home (in Washington state) is made from hominy, and is white, not tan in color. She went to the kitchen and brought out the bag of the product used to make their grits. It was made by, IIRC, a company called Old Mill and it was called farina grits. How many folks still call (or eat for that matter) that type of hot cereal and call it farina?

I think the word “Nation” in English does not necessarily imply a different state as we have the Indian nations in the USA. I have seen the word often used to describe Chinese minorities too. But it is also true that it is most commonly used interchangebly with an internationally sovereign state or country.

Poo-tin. Nothing at all like what you’re thinking. Perhaps one day I’ll make it for all of the MADs.

That’s what I thought; is British baking really as unheard of as the others?