Cecilia Chiang, SF chef who brought authentic Chinese food to US, dies at 100 • Hacker News Board

Re: Cecilia Chiang, SF chef who brought authentic Chinese food to US, dies at 100

#31

Post by seanmcdirmid » Wed, Nov 04, 2020, 7:34 PM UTC

justicezyx wrote: post #30

seanmcdirmid wrote: post #29

Earlier quoted context omitted.

That’s the story the Chinese go with, and it seems pretty reliable since it happened relatively recently during the Qing dynasty. It wasn’t named after the chef, but his boss of course. The fact that some food is more popular outside of the regions they represent isn’t really weird. You see that a lot with Chinese food inside and outside of China.

Thanks for “educating” myself, a Chinese, about how a story goes by Chinese. I wonder how many non Chinese people holding the same analytic rigorous as yours, claiming a story as authoritative over other interpretations, which were held by actual Chinese... That’s manifested in popular culture, like in the well received, yet awkwardly dismissive to many Chinese people, movie “The farewell”. It has this line of though…

> Thanks for “educating” myself, a Chinese, about how a story goes by Chinese.

You welcome? I mean, its not like you can't find plenty of documentation on this if you are Chinese, it was only invented in the 19th century, its not like it was invented during the Qin dynasty where documentation is hard to come by and largely via folk tails.

Re: Cecilia Chiang, SF chef who brought authentic Chinese food to US, dies at 100

#32

Post by justicezyx » Wed, Nov 04, 2020, 8:29 PM UTC

seanmcdirmid wrote: post #31

justicezyx wrote: post #30

Earlier quoted context omitted.

Thanks for “educating” myself, a Chinese, about how a story goes by Chinese. I wonder how many non Chinese people holding the same analytic rigorous as yours, claiming a story as authoritative over other interpretations, which were held by actual Chinese... That’s manifested in popular culture, like in the well received, yet awkwardly dismissive to many Chinese people, movie “The farewell”. It has this line of though…

> Thanks for “educating” myself, a Chinese, about how a story goes by Chinese. You welcome? I mean, its not like you can't find plenty of documentation on this if you are Chinese, it was only invented in the 19th century, its not like it was invented during the Qin dynasty where documentation is hard to come by and largely via folk tails.

Sorry for being sarcastic.

I meant to say that foreigner should respect the local view. Not blindly apply scientific judgement based on the data.

Your tone of comments appears assuming a stance of authority over a local person (a Chinese here). That makes me uncomfortable.

And finally, I did not see your references of proof. And I have given the youtube video with the Sichuan chef.

Re: Cecilia Chiang, SF chef who brought authentic Chinese food to US, dies at 100

#33

Post by justicezyx » Wed, Nov 04, 2020, 8:30 PM UTC

seanmcdirmid wrote: post #29

justicezyx wrote: post #27

Earlier quoted context omitted.

So you are saying a dish should be named after the chef who cooked it? A beijing chef cook in Sichuan, using the local cooking style and technique, are still considered a Beijing dish, that's what you implied here. I am not saying it's wrong. But that's not how Chinese people think about the dish...

That’s the story the Chinese go with, and it seems pretty reliable since it happened relatively recently during the Qing dynasty. It wasn’t named after the chef, but his boss of course. The fact that some food is more popular outside of the regions they represent isn’t really weird. You see that a lot with Chinese food inside and outside of China.

BTW, that's not the story goes by Chinese.

I dont know that story born and raised in China for 24 years. And I have eaten countless meals of "Gongbao Jiding"