外国人最常误解的中国菜是什么？part2
正文翻译
I’m curious about this. Are there Chinese dishes that foreigners often misunderstand, judge too quickly, or eat in a completely different way than locals do? For example something that is very normal in China but surprises foreigners.
我对此很好奇。有没有一些中国菜是外国人经常误解、过早下结论，或者与当地人完全不同的吃法？比如在中国很平常，却让外国人感到惊讶的菜肴。
I’m curious about this. Are there Chinese dishes that foreigners often misunderstand, judge too quickly, or eat in a completely different way than locals do? For example something that is very normal in China but surprises foreigners.
我对此很好奇。有没有一些中国菜是外国人经常误解、过早下结论，或者与当地人完全不同的吃法？比如在中国很平常，却让外国人感到惊讶的菜肴。
评论翻译
（接part1）
FranceBrun
It used to be thought that milk was only meant for baby cows, certainly not people. And I believe in Chinese medicine it’s frowned on, although it’s a long time since I was in China. I did not see any cheese the whole time while there.
过去人们认为牛奶只适合小牛喝，绝对不是给人喝的。而且我记得中医似乎也不提倡喝牛奶，虽然我离开中国已经很久了。我在中国期间从未见过任何奶酪。
MissSunshine621
I think it’s true that milk is not for everyone, cause I have a friend, she doesn’t drink milk cause she said milk causes acne and pimples for her, and I’ve seen a lot of people saying the same thing online. I guess maybe cheese is only getting popular in the past decade in China, i remember I went to a Walmart in Shenzhen around 2020 and saw plenty of cheese products and cheese sticks in the dairy section
我认为牛奶确实不适合所有人，因为我有个朋友就不喝牛奶，她说牛奶会导致她长痘痘和粉刺，而且我在网上也看到很多人这么说。我想奶酪可能是在过去十年才在中国流行起来的，我记得 2020 年左右我去深圳的一家沃尔玛，看到乳制品区有很多奶酪产品和奶酪棒。
FranceBrun
A lot of these products are driven by industries and the government. I grew up on dairy products and still consume them. When I was a child they were always trying to get us to drink more milk. I was not a fan.
很多这类产品都是由行业和政府推动的。我从小喝乳制品，现在也还在喝。小时候他们总是想让我们多喝牛奶，但我并不喜欢。
My daughter’s father could not tolerate any kind of dairy product. When I had our child, I didn’t give her any dairy products for the first two years of her life. It was all soy milk she got. I had read that being lactose intolerant could be genetic and the best way to avoid it was not to give the baby any dairy for the first two years. It would give the baby a chance to develop its digestive tract. I don’t know if that is true or not, but that’s what I did and she can tolerate any kind of dairy.
我女儿的父亲对任何乳制品都无法耐受。当我有了孩子后，在她生命的前两年，我没有给她任何乳制品，她喝的全是豆浆。我曾读到乳糖不耐受可能是遗传的，避免这种情况的最好方法是在婴儿的前两年不给他们任何乳制品，这样可以让婴儿的消化道有机会发育。我不知道这是否正确，但我就是这么做的，现在她可以耐受任何乳制品。
MissSunshine621
Wow not even breast milk? And how she’s doing now in terms of her height, weight,and other aspects?
哇，连母乳都不行吗？那她现在身高、体重和其他方面情况如何？
FranceBrun
Yes, breast milk is ok because a woman makes it especially for her baby, whereas a cow is making it for her calf and not your baby. So I did nurse.
是的，母乳是可以的，因为女性是专门为自己的宝宝分泌乳汁的，而奶牛是为自己的小牛产奶，不是为你的宝宝。所以我确实进行了母乳喂养。
She’s an adult in her early 40s. She’s six feet tall, slim, very healthy, and has gorgeous teeth and fantastic skin. She’s active but not sporty or the kind to go to the gym. She enjoys things like cheese and yogurt with no problem, but like me, she’s not much of a milk drinker.
她现在是四十出头的成年人。身高一米八，身材苗条，非常健康，牙齿漂亮，皮肤极好。她好动但不爱运动，也不是那种会去健身房的人。她喜欢奶酪和酸奶，吃起来没问题，但像我一样，她不太喝牛奶。
After she was weaned she got soy milk formula and I used to wonder how she drank it so enthusiastically, but now I drink soy milk myself.
断奶后，她喝的是豆奶配方奶粉，我曾经好奇她怎么会喝得那么起劲，但现在我自己也喝豆奶了。
I remember I had a neighbor who had a baby the same time I did. She gave her baby cow’s milk formula and added in that baby cereal. That poor baby was so chubby-not in a good way-and so full of mucus. I really am glad that I do what I did. Even if she wouldn’t have developed lactose intolerance, I know for sure she was much healthier than she would have been with a lot of cheese and milk at a young age.
我记得我有个邻居，她和我差不多同时生了宝宝。她给她的宝宝喂牛奶配方奶粉，还加了婴儿麦片。那个可怜的小家伙胖得不行——不是那种健康的胖——而且总是鼻涕不断。我真的很庆幸自己当初的选择。即使她没有发展出乳糖不耐症，我也确信她比那些从小吃很多奶酪喝很多牛奶的孩子要健康得多。
MissSunshine621
Wow six feet! I guess the genes also play a big part in this anyways, that’s really awesome and glad to hear that she’s healthy
哇，六英尺高！看来基因也起了很大作用总之，这真是太棒了，很高兴听到她很健康
fabulous_eyes1548
Cheese has a 6000 year history in China lol
奶酪在中国有 6000 年历史呢，哈哈
Sensitive-Ad7912
That’s actually a good point I think a lot of foods sound strange until you grow up with them. Century eggs probably sound weird to foreigners the same way some cheeses might sound strange to others.
说得很有道理 我觉得很多食物在从小接触的人听来并不奇怪。皮蛋对外国人来说可能就像某些奶酪对其他人一样显得古怪。
pingu_nootnoot
There‘s an interesting article about Chinese chou mei chefs in Shaoxing trying European cheeses, comparing them to their own specialties: Eating Cheese in China
有篇有趣的文章讲绍兴的臭美厨师尝试欧洲奶酪，并将它们与自己的特色菜作比较：《在中国吃奶酪》
My favourite quote is where one of them says the cheese „smells like Russians“
我最喜欢的一句话是其中有人说奶酪"闻起来像俄罗斯人"
-YellowFish-
Please don’t call cheese spoiled milk… What is often called cheese in the US is processed food. Come take some bits of cheese in Europe (and probably many other places in the world), you won’t call it spoiled anymore.
请不要把奶酪叫做变质牛奶……美国常说的奶酪其实是加工食品。来欧洲（可能还有世界上许多其他地方）尝尝真正的奶酪块，你就不会再叫它变质牛奶了。
It was just a way to preserve milks in the old time, that turn into a delicacy.
这只是古代保存牛奶的一种方式，最终演变成了美味佳肴。
donuttrackme
Do you think American cheeses are made any differently to European cheeses? LMao.
你觉得美国奶酪和欧洲奶酪的制作方法有什么不同吗？笑死我了。
-YellowFish-
I might be wrong, but from what I tried and see, it was mostly processed pasteurised milk. Many European cheeses are made from raw, unpasteurised milk. And that’s make a huge difference in taste. And it’s seems to be forbidden in the US ( or least hard to import)
可能我说得不对，但根据我的尝试和观察，美国奶酪大多是经过巴氏杀菌的加工奶制品。而许多欧洲奶酪使用的是未经巴氏杀菌的生牛奶。这在口感上造成了巨大的差异。而且，这种生牛奶在美国似乎是被禁止的（或者至少很难进口）。
As said, I might be wrong, and I have no experience of cheese from other places than Europe or North America
正如所说，我可能错了，而且除了欧洲或北美以外的地方，我对奶酪没有经验。
raven8fire
Cheese can be made with raw milk in the US. It has to be aged for at least 60 days to reduce risk of pathogens and harmful bacteria forming, but they are still higher risk than cheese made from pasteurized milk. Raw milk should never be consumed, but can be made safe in the production of cheese since the fermentation and build up of acidity kills most harmful bacteria. Don't drink raw milk.
在美国，奶酪可以用生牛奶制作。它必须至少陈化 60 天，以降低病原体和有害细菌形成的风险，但相比用巴氏杀菌奶制作的奶酪，风险仍然更高。生牛奶绝不应直接饮用，但在奶酪生产过程中可以变得安全，因为发酵和酸度的积累会杀死大多数有害细菌。不要饮用生牛奶。
donuttrackme
American cheese can be made with raw milk, it just has to be aged for at least 60 days. Milk made from pasteurized milk is probably more common and easy to find, but there are many different diarys that produced raw milk cheeses too if you look for them.
美国奶酪可以用生乳制作，只需至少陈化 60 天。使用巴氏杀菌奶制成的奶酪可能更常见且易于找到，但如果你寻找的话，也有许多不同的乳品厂生产生乳奶酪。
-YellowFish-
Good to know. I love goat milk cheese!
原来如此。我喜欢羊奶奶酪！
As said by others, cheese or milk byproducts are basically a worldwide thing.
正如其他人所说，奶酪或乳制品副产品基本上是世界性的。
The world « spoiled » triggered me. As it is just a way to preserve milks.
“变质”这个词让我有点不舒服。因为这其实只是保存牛奶的一种方式。
ApprehensiveYard4072
Ah yes, Americans, the only cheese eaters on the planet! This sub should change its name to ask about China and receive a reply about America.
啊对，美国人，地球上唯一吃奶酪的人！这个版块应该改名为“向中国问，得美国答”。
spoorloos3
Everyone eats spoiled milk, including Chinese people. Not just Americans.
人人都吃发酵乳制品，包括中国人。不只是美国人。
planetary_Epitaph
I was shocked to find out about the tomato/scrambled egg stir fry dish (番茄炒蛋). But a big part of that is that this is basically a home cooking only dish, never seen it at a restaurant, which I understand as it’s so simple. But there are very few other dishes in Chinese food that use tomatoes so prominently, in fact I can’t think of any others besides the Hai Di Lao style hot pot broth.
我震惊地发现番茄炒蛋这道菜。但很大程度上，这基本上只是一道家常菜，从没在餐厅里见过，我能理解，因为它太简单了。但在中国菜中，很少有其他菜肴如此突出地使用番茄，事实上，除了海底捞式的火锅汤底外，我想不出其他任何菜肴。
shenbilives
I see it at a lot of restaurants.
我在很多餐厅都看到过。
Sharp-Asparagus3380
Beef and tomato stew is extremely common. Tomato and egg noodles. All the tomato salads in yunnan. Many xinjiang dishes feature tomato.
番茄炖牛肉非常普遍。番茄鸡蛋面。云南的各种番茄沙拉。许多新疆菜也以番茄为特色。
MissSunshine621
Really? My mom basically uses tomatoes to stir fry everything, tomatoes and eggs, tomatoes and eggplant, tomatoes and zucchini, tomatoes and potatoes, tomatoes and cabbage, tomatoes and bok choy, tomatoes and cauliflower, and also tomatoes by itself with some sugar ↕️
真的吗？我妈基本上用番茄炒一切，番茄炒蛋、番茄炒茄子、番茄炒西葫芦、番茄炒土豆、番茄炒卷心菜、番茄炒小白菜、番茄炒菜花，还有单独用番茄加糖凉拌的 ↕️
getyourmeme
I tried a lot of bizarre foods. But for me the worst is black tofu. I can't stand the smell and strong flavour that I'm not used to it
我尝试过很多奇怪的食物，但对我来说最糟糕的是臭豆腐。我实在受不了那股味道和浓烈的风味，完全不习惯。
MachadoEsq
Eating those giant larvae
吃那些巨型幼虫
gametheorista
Our animals at the table still have their heads on
我们餐桌上的动物还保留着头呢
Sensitive-Ad7912
Do people eat the head or is it just for presentation?
人们会吃鱼头吗，还是只是摆盘用？
gametheorista
Fish heads are delicious. The pig face, goat face are regularly served at soup restaurants.
鱼头很美味。猪脸、羊脸是汤馆的常备菜品。
Older folk will take a gnaw at the head and neck, younger folk ar like, nuh, they injected antibiotics there.
老一辈人会啃食头部和颈部，而年轻人则觉得不行，他们觉得那里被注射了抗生素。
CorneliusSavarin
Just a curious question, how do you eat the head of a fish? I remember my dad doing it but I just never figured that out for myself.
只是好奇一问，你们是怎么吃鱼头的？我记得我爸爸会吃，但我自己一直没搞明白。
gametheorista
So.... The cheeks are delicious. The fish skin gets eaten off with other parts of meat. Then cartilagenous parts, eyes, lips and get eaten.
所以……鱼脸颊肉很美味。鱼皮会和其他部位的肉一起吃。然后软骨部分、眼睛、嘴唇都会被吃掉。
I stop at the cheek, have tried the rest, but my grandma used to go to town on all the fish.
我只吃到脸颊肉，其他部分也尝试过，但我奶奶以前可是能把整条鱼吃得干干净净。
Dry_Perspective9905
There is a lot of very tender meat around the top of the head slightly behind the eyes and then also around the throat. This part usually doesn't have thin bones so its actually a bit easier compared to the body where you have to be mindful of the bone structure. There is also more fat and gelatin around the head if you are into that.
鱼头眼睛稍后方的位置以及喉咙周围有很多非常嫩的肉。这部分通常没有细骨，所以相比鱼身要容易处理一些，因为吃鱼身时得注意骨头结构。如果你喜欢的话，鱼头周围还有更多的脂肪和胶质。
The cheeks have bone plates that are easy to eat around and depending on the fish can be really flavorful when sucked. (hhh sorry if this post sounds pretty gross, fish head is my favorite part of a fish!) Also a lot of people say the cheek has the most tender piece of meat which is sort of true but I think is exaggerated mostly for the etiquette of offering it to someone.
鱼脸颊有骨板，很容易避开，而且根据鱼种的不同，吸吮起来味道可能非常鲜美。（哈哈，如果这篇帖子听起来有点恶心的话，抱歉，鱼头是我最喜欢的部分！）很多人说脸颊上的肉是最嫩的，这在一定程度上是事实，但我认为这主要是出于礼节而夸大了，因为人们通常会把这块肉让给别人。
chrystelle
It’s kinda like eating chicken feet. You pick a place to start and kinda bite off a section and work it in your mouth and spit out whatever you deem unchewable.
这有点像吃鸡爪。你选一个地方开始，咬下一块，在嘴里嗦，然后吐出任何你觉得嚼不烂的东西。
Always-hungry99
I’m between old and young and I’ll gnaw it all to the bone. One of the best parts for me is the bone marrow at the end.
我介于年轻和年老之间，我会把骨头啃得干干净净。对我来说，最好的部分之一就是最后的骨髓。
somethingdotdot
Cheeks are delicious, usually very tender regardless of the animal. Also really enjoy just crunching into the full head of most poultry if it’s crunchy (ie roast duck, goose, quail); the brain is also usually pretty creamy. Bonus points for the horrified look you get from people who aren’t used to it lol
脸颊肉很美味，通常无论什么动物的脸颊肉都非常鲜嫩。我也很喜欢直接啃食大多数禽类的整个头部，如果它够脆的话（比如烤鸭、烤鹅、烤鹌鹑）；脑髓通常也相当柔滑。额外加分项是看到不习惯的人脸上那惊恐的表情，哈哈。
More-Grapefruit-5057
eyes and brain are the best parts.
眼睛和大脑是最佳部位。
rickinmontreal
Chicken feet ? Not into it at all
鸡爪？完全不喜欢。
Gransmithy
I never understood the MSG hate from westerners. Suddenly people started calling it Umami and now it is accepted? What happened? It is the same thing!!
我一直不明白西方人为什么讨厌味精。突然之间人们开始称它为"鲜味"，现在就被接受了？这是怎么回事？明明是同一种东西！！
SnooPets6398
MSG hate was straight up anti-asian propaganda--plenty of articles about this phenomenon. Thankfully, things have gotten a little better around that. Umami is a flavor, not an ingredient. MSG gives more umami flavor.
对味精的厌恶完全是反亚裔的宣传——关于这种现象有很多文章。值得庆幸的是，现在情况已经有所好转。鲜味是一种风味，不是一种成分。味精能带来更多的鲜味。
ucarenya
They like the Japs , Japs pushes this to them
他们喜欢日本人，是日本人把这些东西推广给他们的
SlimNeko
indeed,and many concept about food is actually comes from China,like Umami is just 鲜 from Chinese, but is just japanese who pushes those concept to the west. I bet that if those idea was pushed by the Chinese ,it won't be that popular as japanese's
确实，很多关于食物的概念其实都源自中国，比如"鲜味"就是中文的"鲜"，但却是日本人把这些概念推广到西方的。我敢打赌，如果这些理念是由中国人推广的，绝不会像日本人推广的那样受欢迎
ucarenya
Language matters I guess. Actually pronunciation matters. Japanese nowadays is much easier for the westerners to pronounce vs Mandarin Chinese. 鲜 is an example when you romanize and lead the word with X ... That is hard for westerners and same as Z to then. Mandarin/ Northern Chinese are too north-asian. Westerns never believe, that actually learning Japanese is not easier for Chinese to learn compared to them...even with all those Kanji
我想语言确实很重要。实际上发音也很关键。如今日语对西方人来说比普通话更容易发音。"鲜"这个字用罗马拼音拼写时以 X 开头...这对西方人来说很难，Z 对他们来说也一样。普通话/北方汉语太北亚化了。西方人从不相信，其实中国人学日语并不比他们更容易...尽管有那么多汉字
MachadoEsq
MSG hangover is real though.
味精宿醉（晕味精？）是真的。
Sharp-Asparagus3380
No it’s not
不，不是真的
MachadoEsq
YMMV
因人而异
Sharp-Asparagus3380
Nope. There has to be evidence. You can’t just say it’s up to people to decide whether a racist myth is true or not.
不。必须有证据。你不能简单地把一个种族主义神话的真伪说成是因人而异。
MachadoEsq
Racist? LMao ok bud.
种族主义？哈哈，好吧，伙计。
Sharp-Asparagus3380
Precisely. The anti-MSG campaign and MSG hangover conspiracy theories were invented by people who just didn’t like east asian cultural influences.
确实如此。反味精运动和所谓的“味精宿醉”阴谋论，不过是那些排斥东亚文化影响的人编造出来的。
If you genuinely believe it’s real then i assume you avoid mushrooms, tomatoes, walnuts, broccoli, all aged cheeses, all hams and cured meats, and every single fermented food, because they’re all packing a lot of MSG.
如果你真的相信这些说法，那我猜你肯定也避开了蘑菇、西红柿、核桃、西兰花、所有陈年奶酪、所有火腿和腌肉，以及每一种发酵食品，因为它们都富含大量味精。
Ok-Tonight-8538
Mostly I find that sum foreigners are just so not willing to try things that they are not familiar w/
我发现，大多数外国人就是不愿意尝试他们不熟悉的东西。
Representative_Two_4
I'd say rice. Culinarily, Westerners will often see it as a side dish, one of many carbs, which can be picked or skipped at your leisure. But I think that you can only really understand why many Chinese dishes are the way they are when you understand that they are meant to be eaten with rice- the rice serves as a textural and flavoural balance (soft and bland vs fun, colourful and everything else). It is the foundation upon which Chinese cuisine can extend itself, so to speak.
我会说是米饭。在烹饪文化上，西方人常将其视为配菜，是众多碳水化合物之一，可以随意选择或跳过。但我认为，只有当你理解了许多中国菜都是为搭配米饭而设计时，才能真正明白它们为何如此——米饭在口感和风味上起到平衡作用（柔软清淡与有趣、多彩及其他一切形成对比）。可以说，它是中国菜得以延伸的基础。
FranceBrun
It used to be thought that milk was only meant for baby cows, certainly not people. And I believe in Chinese medicine it’s frowned on, although it’s a long time since I was in China. I did not see any cheese the whole time while there.
过去人们认为牛奶只适合小牛喝，绝对不是给人喝的。而且我记得中医似乎也不提倡喝牛奶，虽然我离开中国已经很久了。我在中国期间从未见过任何奶酪。
MissSunshine621
I think it’s true that milk is not for everyone, cause I have a friend, she doesn’t drink milk cause she said milk causes acne and pimples for her, and I’ve seen a lot of people saying the same thing online. I guess maybe cheese is only getting popular in the past decade in China, i remember I went to a Walmart in Shenzhen around 2020 and saw plenty of cheese products and cheese sticks in the dairy section
我认为牛奶确实不适合所有人，因为我有个朋友就不喝牛奶，她说牛奶会导致她长痘痘和粉刺，而且我在网上也看到很多人这么说。我想奶酪可能是在过去十年才在中国流行起来的，我记得 2020 年左右我去深圳的一家沃尔玛，看到乳制品区有很多奶酪产品和奶酪棒。
FranceBrun
A lot of these products are driven by industries and the government. I grew up on dairy products and still consume them. When I was a child they were always trying to get us to drink more milk. I was not a fan.
很多这类产品都是由行业和政府推动的。我从小喝乳制品，现在也还在喝。小时候他们总是想让我们多喝牛奶，但我并不喜欢。
My daughter’s father could not tolerate any kind of dairy product. When I had our child, I didn’t give her any dairy products for the first two years of her life. It was all soy milk she got. I had read that being lactose intolerant could be genetic and the best way to avoid it was not to give the baby any dairy for the first two years. It would give the baby a chance to develop its digestive tract. I don’t know if that is true or not, but that’s what I did and she can tolerate any kind of dairy.
我女儿的父亲对任何乳制品都无法耐受。当我有了孩子后，在她生命的前两年，我没有给她任何乳制品，她喝的全是豆浆。我曾读到乳糖不耐受可能是遗传的，避免这种情况的最好方法是在婴儿的前两年不给他们任何乳制品，这样可以让婴儿的消化道有机会发育。我不知道这是否正确，但我就是这么做的，现在她可以耐受任何乳制品。
MissSunshine621
Wow not even breast milk? And how she’s doing now in terms of her height, weight,and other aspects?
哇，连母乳都不行吗？那她现在身高、体重和其他方面情况如何？
FranceBrun
Yes, breast milk is ok because a woman makes it especially for her baby, whereas a cow is making it for her calf and not your baby. So I did nurse.
是的，母乳是可以的，因为女性是专门为自己的宝宝分泌乳汁的，而奶牛是为自己的小牛产奶，不是为你的宝宝。所以我确实进行了母乳喂养。
She’s an adult in her early 40s. She’s six feet tall, slim, very healthy, and has gorgeous teeth and fantastic skin. She’s active but not sporty or the kind to go to the gym. She enjoys things like cheese and yogurt with no problem, but like me, she’s not much of a milk drinker.
她现在是四十出头的成年人。身高一米八，身材苗条，非常健康，牙齿漂亮，皮肤极好。她好动但不爱运动，也不是那种会去健身房的人。她喜欢奶酪和酸奶，吃起来没问题，但像我一样，她不太喝牛奶。
After she was weaned she got soy milk formula and I used to wonder how she drank it so enthusiastically, but now I drink soy milk myself.
断奶后，她喝的是豆奶配方奶粉，我曾经好奇她怎么会喝得那么起劲，但现在我自己也喝豆奶了。
I remember I had a neighbor who had a baby the same time I did. She gave her baby cow’s milk formula and added in that baby cereal. That poor baby was so chubby-not in a good way-and so full of mucus. I really am glad that I do what I did. Even if she wouldn’t have developed lactose intolerance, I know for sure she was much healthier than she would have been with a lot of cheese and milk at a young age.
我记得我有个邻居，她和我差不多同时生了宝宝。她给她的宝宝喂牛奶配方奶粉，还加了婴儿麦片。那个可怜的小家伙胖得不行——不是那种健康的胖——而且总是鼻涕不断。我真的很庆幸自己当初的选择。即使她没有发展出乳糖不耐症，我也确信她比那些从小吃很多奶酪喝很多牛奶的孩子要健康得多。
MissSunshine621
Wow six feet! I guess the genes also play a big part in this anyways, that’s really awesome and glad to hear that she’s healthy
哇，六英尺高！看来基因也起了很大作用总之，这真是太棒了，很高兴听到她很健康
fabulous_eyes1548
Cheese has a 6000 year history in China lol
奶酪在中国有 6000 年历史呢，哈哈
Sensitive-Ad7912
That’s actually a good point I think a lot of foods sound strange until you grow up with them. Century eggs probably sound weird to foreigners the same way some cheeses might sound strange to others.
说得很有道理 我觉得很多食物在从小接触的人听来并不奇怪。皮蛋对外国人来说可能就像某些奶酪对其他人一样显得古怪。
pingu_nootnoot
There‘s an interesting article about Chinese chou mei chefs in Shaoxing trying European cheeses, comparing them to their own specialties: Eating Cheese in China
有篇有趣的文章讲绍兴的臭美厨师尝试欧洲奶酪，并将它们与自己的特色菜作比较：《在中国吃奶酪》
My favourite quote is where one of them says the cheese „smells like Russians“
我最喜欢的一句话是其中有人说奶酪"闻起来像俄罗斯人"
-YellowFish-
Please don’t call cheese spoiled milk… What is often called cheese in the US is processed food. Come take some bits of cheese in Europe (and probably many other places in the world), you won’t call it spoiled anymore.
请不要把奶酪叫做变质牛奶……美国常说的奶酪其实是加工食品。来欧洲（可能还有世界上许多其他地方）尝尝真正的奶酪块，你就不会再叫它变质牛奶了。
It was just a way to preserve milks in the old time, that turn into a delicacy.
这只是古代保存牛奶的一种方式，最终演变成了美味佳肴。
donuttrackme
Do you think American cheeses are made any differently to European cheeses? LMao.
你觉得美国奶酪和欧洲奶酪的制作方法有什么不同吗？笑死我了。
-YellowFish-
I might be wrong, but from what I tried and see, it was mostly processed pasteurised milk. Many European cheeses are made from raw, unpasteurised milk. And that’s make a huge difference in taste. And it’s seems to be forbidden in the US ( or least hard to import)
可能我说得不对，但根据我的尝试和观察，美国奶酪大多是经过巴氏杀菌的加工奶制品。而许多欧洲奶酪使用的是未经巴氏杀菌的生牛奶。这在口感上造成了巨大的差异。而且，这种生牛奶在美国似乎是被禁止的（或者至少很难进口）。
As said, I might be wrong, and I have no experience of cheese from other places than Europe or North America
正如所说，我可能错了，而且除了欧洲或北美以外的地方，我对奶酪没有经验。
raven8fire
Cheese can be made with raw milk in the US. It has to be aged for at least 60 days to reduce risk of pathogens and harmful bacteria forming, but they are still higher risk than cheese made from pasteurized milk. Raw milk should never be consumed, but can be made safe in the production of cheese since the fermentation and build up of acidity kills most harmful bacteria. Don't drink raw milk.
在美国，奶酪可以用生牛奶制作。它必须至少陈化 60 天，以降低病原体和有害细菌形成的风险，但相比用巴氏杀菌奶制作的奶酪，风险仍然更高。生牛奶绝不应直接饮用，但在奶酪生产过程中可以变得安全，因为发酵和酸度的积累会杀死大多数有害细菌。不要饮用生牛奶。
donuttrackme
American cheese can be made with raw milk, it just has to be aged for at least 60 days. Milk made from pasteurized milk is probably more common and easy to find, but there are many different diarys that produced raw milk cheeses too if you look for them.
美国奶酪可以用生乳制作，只需至少陈化 60 天。使用巴氏杀菌奶制成的奶酪可能更常见且易于找到，但如果你寻找的话，也有许多不同的乳品厂生产生乳奶酪。
-YellowFish-
Good to know. I love goat milk cheese!
原来如此。我喜欢羊奶奶酪！
As said by others, cheese or milk byproducts are basically a worldwide thing.
正如其他人所说，奶酪或乳制品副产品基本上是世界性的。
The world « spoiled » triggered me. As it is just a way to preserve milks.
“变质”这个词让我有点不舒服。因为这其实只是保存牛奶的一种方式。
ApprehensiveYard4072
Ah yes, Americans, the only cheese eaters on the planet! This sub should change its name to ask about China and receive a reply about America.
啊对，美国人，地球上唯一吃奶酪的人！这个版块应该改名为“向中国问，得美国答”。
spoorloos3
Everyone eats spoiled milk, including Chinese people. Not just Americans.
人人都吃发酵乳制品，包括中国人。不只是美国人。
planetary_Epitaph
I was shocked to find out about the tomato/scrambled egg stir fry dish (番茄炒蛋). But a big part of that is that this is basically a home cooking only dish, never seen it at a restaurant, which I understand as it’s so simple. But there are very few other dishes in Chinese food that use tomatoes so prominently, in fact I can’t think of any others besides the Hai Di Lao style hot pot broth.
我震惊地发现番茄炒蛋这道菜。但很大程度上，这基本上只是一道家常菜，从没在餐厅里见过，我能理解，因为它太简单了。但在中国菜中，很少有其他菜肴如此突出地使用番茄，事实上，除了海底捞式的火锅汤底外，我想不出其他任何菜肴。
shenbilives
I see it at a lot of restaurants.
我在很多餐厅都看到过。
Sharp-Asparagus3380
Beef and tomato stew is extremely common. Tomato and egg noodles. All the tomato salads in yunnan. Many xinjiang dishes feature tomato.
番茄炖牛肉非常普遍。番茄鸡蛋面。云南的各种番茄沙拉。许多新疆菜也以番茄为特色。
MissSunshine621
Really? My mom basically uses tomatoes to stir fry everything, tomatoes and eggs, tomatoes and eggplant, tomatoes and zucchini, tomatoes and potatoes, tomatoes and cabbage, tomatoes and bok choy, tomatoes and cauliflower, and also tomatoes by itself with some sugar ↕️
真的吗？我妈基本上用番茄炒一切，番茄炒蛋、番茄炒茄子、番茄炒西葫芦、番茄炒土豆、番茄炒卷心菜、番茄炒小白菜、番茄炒菜花，还有单独用番茄加糖凉拌的 ↕️
getyourmeme
I tried a lot of bizarre foods. But for me the worst is black tofu. I can't stand the smell and strong flavour that I'm not used to it
我尝试过很多奇怪的食物，但对我来说最糟糕的是臭豆腐。我实在受不了那股味道和浓烈的风味，完全不习惯。
MachadoEsq
Eating those giant larvae
吃那些巨型幼虫
gametheorista
Our animals at the table still have their heads on
我们餐桌上的动物还保留着头呢
Sensitive-Ad7912
Do people eat the head or is it just for presentation?
人们会吃鱼头吗，还是只是摆盘用？
gametheorista
Fish heads are delicious. The pig face, goat face are regularly served at soup restaurants.
鱼头很美味。猪脸、羊脸是汤馆的常备菜品。
Older folk will take a gnaw at the head and neck, younger folk ar like, nuh, they injected antibiotics there.
老一辈人会啃食头部和颈部，而年轻人则觉得不行，他们觉得那里被注射了抗生素。
CorneliusSavarin
Just a curious question, how do you eat the head of a fish? I remember my dad doing it but I just never figured that out for myself.
只是好奇一问，你们是怎么吃鱼头的？我记得我爸爸会吃，但我自己一直没搞明白。
gametheorista
So.... The cheeks are delicious. The fish skin gets eaten off with other parts of meat. Then cartilagenous parts, eyes, lips and get eaten.
所以……鱼脸颊肉很美味。鱼皮会和其他部位的肉一起吃。然后软骨部分、眼睛、嘴唇都会被吃掉。
I stop at the cheek, have tried the rest, but my grandma used to go to town on all the fish.
我只吃到脸颊肉，其他部分也尝试过，但我奶奶以前可是能把整条鱼吃得干干净净。
Dry_Perspective9905
There is a lot of very tender meat around the top of the head slightly behind the eyes and then also around the throat. This part usually doesn't have thin bones so its actually a bit easier compared to the body where you have to be mindful of the bone structure. There is also more fat and gelatin around the head if you are into that.
鱼头眼睛稍后方的位置以及喉咙周围有很多非常嫩的肉。这部分通常没有细骨，所以相比鱼身要容易处理一些，因为吃鱼身时得注意骨头结构。如果你喜欢的话，鱼头周围还有更多的脂肪和胶质。
The cheeks have bone plates that are easy to eat around and depending on the fish can be really flavorful when sucked. (hhh sorry if this post sounds pretty gross, fish head is my favorite part of a fish!) Also a lot of people say the cheek has the most tender piece of meat which is sort of true but I think is exaggerated mostly for the etiquette of offering it to someone.
鱼脸颊有骨板，很容易避开，而且根据鱼种的不同，吸吮起来味道可能非常鲜美。（哈哈，如果这篇帖子听起来有点恶心的话，抱歉，鱼头是我最喜欢的部分！）很多人说脸颊上的肉是最嫩的，这在一定程度上是事实，但我认为这主要是出于礼节而夸大了，因为人们通常会把这块肉让给别人。
chrystelle
It’s kinda like eating chicken feet. You pick a place to start and kinda bite off a section and work it in your mouth and spit out whatever you deem unchewable.
这有点像吃鸡爪。你选一个地方开始，咬下一块，在嘴里嗦，然后吐出任何你觉得嚼不烂的东西。
Always-hungry99
I’m between old and young and I’ll gnaw it all to the bone. One of the best parts for me is the bone marrow at the end.
我介于年轻和年老之间，我会把骨头啃得干干净净。对我来说，最好的部分之一就是最后的骨髓。
somethingdotdot
Cheeks are delicious, usually very tender regardless of the animal. Also really enjoy just crunching into the full head of most poultry if it’s crunchy (ie roast duck, goose, quail); the brain is also usually pretty creamy. Bonus points for the horrified look you get from people who aren’t used to it lol
脸颊肉很美味，通常无论什么动物的脸颊肉都非常鲜嫩。我也很喜欢直接啃食大多数禽类的整个头部，如果它够脆的话（比如烤鸭、烤鹅、烤鹌鹑）；脑髓通常也相当柔滑。额外加分项是看到不习惯的人脸上那惊恐的表情，哈哈。
More-Grapefruit-5057
eyes and brain are the best parts.
眼睛和大脑是最佳部位。
rickinmontreal
Chicken feet ? Not into it at all
鸡爪？完全不喜欢。
Gransmithy
I never understood the MSG hate from westerners. Suddenly people started calling it Umami and now it is accepted? What happened? It is the same thing!!
我一直不明白西方人为什么讨厌味精。突然之间人们开始称它为"鲜味"，现在就被接受了？这是怎么回事？明明是同一种东西！！
SnooPets6398
MSG hate was straight up anti-asian propaganda--plenty of articles about this phenomenon. Thankfully, things have gotten a little better around that. Umami is a flavor, not an ingredient. MSG gives more umami flavor.
对味精的厌恶完全是反亚裔的宣传——关于这种现象有很多文章。值得庆幸的是，现在情况已经有所好转。鲜味是一种风味，不是一种成分。味精能带来更多的鲜味。
ucarenya
They like the Japs , Japs pushes this to them
他们喜欢日本人，是日本人把这些东西推广给他们的
SlimNeko
indeed,and many concept about food is actually comes from China,like Umami is just 鲜 from Chinese, but is just japanese who pushes those concept to the west. I bet that if those idea was pushed by the Chinese ,it won't be that popular as japanese's
确实，很多关于食物的概念其实都源自中国，比如"鲜味"就是中文的"鲜"，但却是日本人把这些概念推广到西方的。我敢打赌，如果这些理念是由中国人推广的，绝不会像日本人推广的那样受欢迎
ucarenya
Language matters I guess. Actually pronunciation matters. Japanese nowadays is much easier for the westerners to pronounce vs Mandarin Chinese. 鲜 is an example when you romanize and lead the word with X ... That is hard for westerners and same as Z to then. Mandarin/ Northern Chinese are too north-asian. Westerns never believe, that actually learning Japanese is not easier for Chinese to learn compared to them...even with all those Kanji
我想语言确实很重要。实际上发音也很关键。如今日语对西方人来说比普通话更容易发音。"鲜"这个字用罗马拼音拼写时以 X 开头...这对西方人来说很难，Z 对他们来说也一样。普通话/北方汉语太北亚化了。西方人从不相信，其实中国人学日语并不比他们更容易...尽管有那么多汉字
MachadoEsq
MSG hangover is real though.
味精宿醉（晕味精？）是真的。
Sharp-Asparagus3380
No it’s not
不，不是真的
MachadoEsq
YMMV
因人而异
Sharp-Asparagus3380
Nope. There has to be evidence. You can’t just say it’s up to people to decide whether a racist myth is true or not.
不。必须有证据。你不能简单地把一个种族主义神话的真伪说成是因人而异。
MachadoEsq
Racist? LMao ok bud.
种族主义？哈哈，好吧，伙计。
Sharp-Asparagus3380
Precisely. The anti-MSG campaign and MSG hangover conspiracy theories were invented by people who just didn’t like east asian cultural influences.
确实如此。反味精运动和所谓的“味精宿醉”阴谋论，不过是那些排斥东亚文化影响的人编造出来的。
If you genuinely believe it’s real then i assume you avoid mushrooms, tomatoes, walnuts, broccoli, all aged cheeses, all hams and cured meats, and every single fermented food, because they’re all packing a lot of MSG.
如果你真的相信这些说法，那我猜你肯定也避开了蘑菇、西红柿、核桃、西兰花、所有陈年奶酪、所有火腿和腌肉，以及每一种发酵食品，因为它们都富含大量味精。
Ok-Tonight-8538
Mostly I find that sum foreigners are just so not willing to try things that they are not familiar w/
我发现，大多数外国人就是不愿意尝试他们不熟悉的东西。
Representative_Two_4
I'd say rice. Culinarily, Westerners will often see it as a side dish, one of many carbs, which can be picked or skipped at your leisure. But I think that you can only really understand why many Chinese dishes are the way they are when you understand that they are meant to be eaten with rice- the rice serves as a textural and flavoural balance (soft and bland vs fun, colourful and everything else). It is the foundation upon which Chinese cuisine can extend itself, so to speak.
我会说是米饭。在烹饪文化上，西方人常将其视为配菜，是众多碳水化合物之一，可以随意选择或跳过。但我认为，只有当你理解了许多中国菜都是为搭配米饭而设计时，才能真正明白它们为何如此——米饭在口感和风味上起到平衡作用（柔软清淡与有趣、多彩及其他一切形成对比）。可以说，它是中国菜得以延伸的基础。
