>>4697321>When your country regularly serves meat so mysterious in origin that it's customary to make everything ultra-spicy to cover up the musk of stray dog meat butchered on a sidewalk next to a toilet>Ask for a glass of milk with it>Half the restaurant gets the runs just hearing the word "milk", and the other half thinks it means that chalk-water mixture sold by the local vendor as "authentic asian milk" when in fact it's just a way for him to dispose of the leftover building materials after tearing down a few inner walls in his houseWhen the height of your culinary skill is "put lots of pepper in it", it's hard to really respect any comments on food.
As for the "white", there are many videos on the internet of asians not taking to hot food very well either. A lot of it comes down to how often you eat this stuff, there are many whites that could handle that fine. If I order "hot" ethnic food here (europe), it's not actually that spicy. You could say "Oh it's because they make it weaker here", but I don't think so. I'm talking about "real" foreign-owned places where Ahmed and the sandniggers go to get their food, their "spicy" is still pretty weak. You can't buy anything spicy here, nor have I had it abroad. What they're doing is comparing their 20-40-something selves (hot spice enthusiasts) to elderly western tourists on vacation, and then act as if they're hot shit for eating a pepper or something. I mean, I've eaten those "hurr I'm a chink that can handle this, you can't laowai"-peppers and I can handle them just fine.
I think any spice enthusiast could probably handle up to "spicy" there, starting at regular. Very spicy I assume is for regulars mostly, or challenges. I'll just say that from youtube videos, I haven't personally been to Dogshit & Smog, China, nor will I ever.
TL;DR: The "whites can't handle heat" thing is a misconception stemming from third worlders growing up with excessive spice on everything to mask low-quality meat.