On Mon, 4 Feb 2008 10:46:22 -0600, Sqwertz
wrote:

On Mon, 04 Feb 2008 16:32:43 GMT, blake murphy wrote:

On Sun, 3 Feb 2008 13:47:03 -0600, Sqwertz
wrote:

On Sun, 3 Feb 2008 10:11:08 -0600, Asia wrote:

What are the major differences in Schezwan and Cantonese cuisine and what
are the major ingridients used in both. I would like someone from China to
answer this

Well, I could tell you this, But I'm not in China so I don't fir
your prejudiced requirements.

besides, how many americans would read alt.food.american?

We have quite a few Asians that hang out here, but there's more
Americans (like me) that know a lot about Chinese foods rather
than actual Chinese - none of which ever post from China.

It's been my experience that people from one part of a country quite
often know less about another region's cusine than non-natives who are
"into" that country's cousine.

I grew up in a Sicilian neighborhood and damn few would have any idea
about polenta or risotto. SImilarly those from southern China or
India have little knowledge of their northern counterparts'
ingredients cooking techniques.

I know very few northern US folks who have any idea what country ham
is, or grits, or pot licker, etc.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email