Translations:Chinese cuisine/57/en: Difference between revisions

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Historically, many Chinese chefs tried not to use milk, because of the high rate of [[Lactose intolerance#Epidemiology|lactose intolerance among the Chinese population]]. However, today, dairy products are increasingly used in Chinese cuisine, such as the "[[double skin milk]]" dessert in Guangdong Province, the Rubing (milk cake) cheese in [[Yunnan]], and [[yoghurt]] in Qinghai and Xinjiang. China has a wide variety of dairy desserts that are very popular.

Historically, many Chinese chefs tried not to use milk, because of the high rate of lactose intolerance among the Chinese population. However, today, dairy products are increasingly used in Chinese cuisine, such as the "double skin milk" dessert in Guangdong Province, the Rubing (milk cake) cheese in Yunnan, and yoghurt in Qinghai and Xinjiang. China has a wide variety of dairy desserts that are very popular.

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