Tangguo Dairy Culture

Unlike mainland Chinese, who scarcely use dairy in their cooking, the Tangguo citizens make use of their cows' produce beyond meat due to continental Indian influence.

— Cooking Habits of the Tangguo

History

In the Tang dynasty, there was active trade between China and India at the time. One of the cultural exchanges from India showed that Indians didn't usually use their cows for meat, but for milk as well as labor. In contrast, Chinese back then mostly used their cows for labor alone.

As a result, butter was briefly in fashion in Tang China. This tidbit of culture made its way to the New World when the first waves of mariners made their way across the ocean.

It was the only Chinese outpost to keep milk as a regular part of a good diet due to contact with Europeans who touted its benefits, and sheer distance causing the New World to not receive the memo that drinking milk was considered unrefined after the Tang dynasty.

Execution

If milk is used, it will be added to soups or porridge for a creamier texture than mainland meals.

Butter is used for stir frying or to grease baked goods.

Creams and cheeses are used for toppings or stirred right into batters.

Components and tools

Cow's milk is often used, though other animals' milks became popular in recent years. A common alternative to cow milk is goat milk for those who dislike the heavy taste.

Cheese too is a popular product as it takes longer to go bad in storage. Strangely enough, blue cheese never caught on in Tangguo due to being constantly compared to smelly shoes.

Participants

Tang Mariners aren't lactose intolerant like their mainlander peers, so they partake in it without worry for their health.

Primary Related Location

New Luoyang

Related Ethnicities

• Southsea Chinese
• Yesterday's People