Actually I love Authentic Chinese Food, not the crap served in western restaurants as Chinese. Real Chinese do not use MSG and pork/beef fat to cook. They give westerners what they think we want to eat but Chinese don't eat the same food they serve us here. Their real food is actually cleaner in taste and very healthy.
Yeah - Chinese food in China is NOT what you get in USA. Chinese eat everything with it's back to the sun. Hey you got the eye - you lucky!.
MSG is in EVERYTHING in the USA. It gives you diabetic symptoms which are: being hungry & sleepy. I personally think that is why childhood obesity is rampant in America - not electronics. It's even in the broth of tuna fish in a can.
You have answered my question of "If MSG is so bad, how come the Chinese are not as obese than Americans?" (Early-Puberty-Possible-Causes)
Reactions eating MSG are well known and so the names have been changed - to protect the guilty bastards that are feeding us this chemical that is considered a "natural spice" according to the USDA. Headaches, upset stomach, fuzzy thinking, diarrhea, heart irregularities, asthma, and/or mood swings - oh my!
"Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented." - http://www.truthinlabeling.org/hiddensources.html
Hey, ptosis, so-called eating everything just means a part of the land or a group of people. In some parts of the world, people may eat human meat, or rotted meat, which I saw on TV.
Chinese food is the best. There are various, maybe thousands of kinds, across the country. I can make about 100 dishes (I have photographs on facebook). It is not the food materials themselves which contributes to obesity, but it is the cooking way. Chinese cooking way is all natural. For example, almost all flavors in Chinese cook are almost natural with a little human process, such as cinnamon, but intelligent western people make them all convenient to use by human technology, like cinnamon powder, which smell becomes stronger and worse, and I can't even stand for one second.
Chinese use MSG but they buy it labelled as MSG and use it like salt. The food generally is all natural direct from the farm stuff in the local market and the MSG is added to some dishes - if they don't want to eat MSG, like my wife, they only eat those range of dishes that do not have MSG in the cooking 'way'- or ask the cook not to put it in.
Seems more honest and personally controllable to me.
In the area I grew-up, San Francisco bay region, when I went home with a friend for lunch I was likely either going to have Chili Rellenos or Lo Mein, so I was raised with a built-in appreciation of the flavor profiles of both Mexican & Chinese cuisines. I enjoy both the kind of Calif-Mex I grew-up with and more authentic Mexican food, but I have no doubt the Asian food I so enjoy is very much an Americanized Chinese food and not really authentic - but I love it. What I didn't come to realize until much later in life is the Asian influence on the Latin cuisine of Mexico - a significant immigrant Asian population in Latin America introduced ingredients and cooking methods into the Latin diet generations ago . . . so, it's no wonder I enjoy them both so much.
Lately we've been into making this spicy brown-sauce chow mein -- with the salty-sweet you look for in a house brown sauce but spiced up very hot with habanero peppers. Maybe I'll throw up a hub about it one of these days!
One of the most commonly cooked meals in our household is stir fry, sometimes we use a packaged sauce, but I like to experiment with flavours and such when I cook them. A particular favourite is a simple marinade made...