Why is there no cheese used in Chinese food ?
The other statements listed (not in the recipes, they’re lactose intolerant etc.) are true, but the *cause* of there not being cheese (and, of them not gaining lactose tolerancy) in traditional Chinese dishes is that — The domestication of cows for milk, to make the cheese, in China is a fairly recent development. There are no milk products in traditional Japanese cuisine or that of many other cultures either. Crab rangoons and several other “Chinese” dishes are American inventions, not traditional Chinese.
