22 hours ago, Mianbao said:ok well I am not here to argue linguistics especially because I dont know enough to do so. I was just explaining my reasoning for calling it bing.
I am simply trying to find out about how to make bing or mo. like in 腊牛肉夹馍
22 hours ago, Mianbao said:Ok it looks like this forum is not full of friendly advice, it's just full of people who want to argue semantics and be 'right' rather than assist people looking for information about the dynamics of Chinese cooking.
You said you wanted to make rou jia mo. You said they come in something called bing. I merely pointed out that they don't and explained what bing really are. That is not linguistics or semantics.
I pointed you towards a recipe. I'm sorry you think that isn't a friendly thing to do.
The recipe was taught me 26 years ago by a chef in Xi'an who had beeen making them all his life.
I don't know what else you expect. I've tried to answer all your questions. Even if you still think that was unfriendly, that is no excuse for saying this forum is "just full of people who want to argue". Not true at all.
