Do Chinese people eat “chinese food”?
Yes, they do, mostly with their colleagues, but they’d know what to expect too. The cooks in those restaurants most likely would struggle to get business cooking at a dai pai dong (roadside food stall) in Hong Kong or China. Most (not all) Chinese buffets are so full of home-brewed makeshift recipes, it’s surreal. Harsh, I know. But you’d know what I mean if you’ve been to those places. Undeniably, some dishes are greasier than others, as are some regional cuisines. The colder the region, the fattier the meat, and the oilier the dish. By the way, since someone mentioned stir-fry: Stir-fry is a Cantonese and Fujian/Fukian cuisines’ specialty. Its characteristics are light, fresh and crisp. If your friend cooks up a greasy stir-fry for you, beg him/her not to quit his/her day job. Just kidding! but really, when properly done, it’s not supposed to be swimming in oil.
