>>11020505don't forget that it isn't raw meat, it's cured meat so it's a processed product that has been seasoned and has a specific flavor and all that. also that's just the example i came up with off the top of my head. if you want other examples, i know for a fact there's a replacement spice for saffron, the way you use herbs is also not set in stone, some recipes might call for shallots but generally are pretty lenient on you if you use some other type of sweet onion. and a lot of these meme sauces are just umami ultra concentrated umami shit anyway. i remember me mum used to cook with a maggi onions sauce a lot when i was a kid. then when i grew up i actually read the bottle and the thing was mostly just msg. but when i tried actual onions sauce, it was pretty much the same deal. i might be able to pick them out in a blind taste taste, but it wasn't that much of a difference.
i just don't buy the idea there's somehow less room for substitution of ingredients in chinese cooking than there is in other cuisines.
ew that sounds gross. also 'ate the way americans do ribs. that sweet glaze shit is revolitng.
ok grandma ming
