Reply to Why aren’t Chinese vegetables more popular?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Maybe it's circumstantial, but I don't like any preparation of these vegetables I've ever tried, especially book chop. Slimy, salty sauces and over cooked bok choy do not appeal. And I've eaten at "the best authentic" in San Francisco, New York, etc. [/quote]

This is just one preparation, and it is NOT common in many parts of China--I grew up eating my grandmother's Chinese cooking and we had greens quite often cooked in a variety of ways but NEVER had "slimy, salty sauce" poured over a plate of cooked vegetables. (It's like saying you hate potatoes because you hate one  very specific preparation of it).[/quote]

The cooked Chinese broccoli or greens with the 'slimy salty" oyster sauce glopped over it is a very specific way of cooking it in certain Cantonese cooking (it's often part of Cantonese-style dim sum). It happens the "authentic" "old Chinatown" restaurants in San Francisco often cook in this style because of who settled Chinatown in SF. However, there are many, many other preparations.  Saying you hate Chinese veggies because you don't like this preparation is like saying you don't like greens because you hate southern style collard greens.[/quote]

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