Prompted by a dinner of my beloved Fuloon Hot and Sour Cabbage,I have a question for the many CHs who love hot spicy Chinese food.
Many Chinese dishes have a large amount of dried whole red chiles in them (understand- not always an indication of high levels of hot/spicy). When I finish gorging on Fuloon's Mandarin Hot and Sour Cabbage, what you will see is this: a serving plate with not one mote of cabbage, but with a pile of dried red chiles.
Now, when YOU finish a dish like that,what does your platter look like? Do you eat the dried chiles? a few/none/all? And how about in China- amongst the hot/spicy loving segment of the population?
And another question.I have read that Chinese are very thrifty people, and I have always been an admirer of that quality. Do poor Chinese re-use their hot chiles? Surely those dried chiles are still potent after one cooking, and when you are poor, everything counts, so that's a question i have.
If I posted this on my home board i just know that i would have a bunch of eye rolling and snarkiness, but I feel like you are a very reasonable group of thinkers, so I hope you will understand that there's very little that a food-curious mind will not ask! Thx much.