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To: TobagoJack who wrote (47021)	3/6/2004 2:32:11 PM
From: Ilaine	Read Replies (1) \| Respond to of 74559

I suspect the taste of Chinese-raised American crawfish may fall under the issue of French escargot (much of it imported from Asia) vs Russian caviar (some out of Iran), or Kraft American vs Germanic herbal brie. Not exactly. The point I was getting to wasn't about protectionism, nor about taste, as such. It was about differentiating your product from others on the basis of quality. Actually, I have no idea whether it's more financially rewarding to sell an inferior product more cheaply vs. a superior, but more expensive product. Probably depends on the market, and the product. I was thinking about selling a product which is both superior in quality and low in price. Some people don't care, they have no taste so there's no sense paying more. There's your market for Kraft American. I've never had German brie, only French - brie and American cheese are for different purposes - a better comparison to Kraft American would be American style cheddar cheese, e.g., even Kraft (for a higher price) sells cheddar cheeses of a quality far superior to Kraft American - but it's too complex, nuanced and tangy for children and those with childish tastes. Some people do care, they do have taste, but they don't have the money to pay more. There's your market for sweeter Chinese crawfish. The article was about protectionism so it's fair to think that was what I was getting at. No, I was thinking of wasted opportunities. In time, some Chinese entrepreneur will figure it out, I have no doubt. In the meantime - I suggest that if you've never had crawfish, wait until you can eat some from Louisiana - preferably some that were trapped wild in the region of the Belle River in the Atchafalaya basin. BTW - I finally found a local restaurant that serves Sichuan style cooking such as people living in the Sichuan region would eat - not imitation Sichuan style food as it is served in countless Chinese restaurants all over the US. You already know that what Americans think is Chinese food is not what real Chinese people eat. In the US the better Chinese restaurants have a menu only in Chinese, and it's very frustrating to see Chinese families eating food that's not on the English language menu. Yes, they do have food I don't like. One serving of duck's feet was far more than enough for me. On the other hand, my first experience of Sichuan "pepper" was a revelation. As you know, it causes a sensation in the mouth known as "ma" - "numbing" - it's so hot. Wow! We go back every week to try something new. The kids hate it - they want beef stir fried with broccoli in a bland soy based sauce. Gossamer baby wontons stuffed with ground meat seasoned with sichuan pepper and floating in broth suffused with chili oil - that's wasted on them. But they're young. There are other such restaurants in the DC metro area, Full Kee in Chinatown is well reknowned, but this one is only two miles from my house. Interesting that there are enough Chinese people out here in the boondocks to support it - although they do sell a lot of American style Chinese food to Americans. In my immediate neighborhood there are two Vietnamese families, one Chinese, one Middle Eastern (I believe from Egypt), one Indian, one African (from Africa, I think probably Kenya) and the rest "American" of various hues. And many "ethnic" restaurants in the local area.