Talk:Shaokao

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Nope
We follow pinyin, pinyin has rules, and therefore shaokao is a single word in English. There are plenty of people who don't understand that (honestly, probably more within China than outside of it) but it doesn't change that it's our policy and the more common form of the word. The of Shao Kao, per Google Books, seems to be the Wade-Giles version of what we'd now call the Shao Gao (召诰); meanwhile, actual shaokao is not only the  of its name, but is also swamped by  like Lonely Planet.

On the current page, shaokao is used by this, this, this, this, and this: all of the reliable sources or people paying attention to the Chinese. (Except this guy who isn't using English at all but just providing a form of Ruby notation.)

It's true This, this, this, and this use it, but they're all by amateurs or blogs who are focused on travel rather than what they're writing about. The spelling isn't unheard of; it shouldn't pass unmentioned; it's still wrong and not the form. — Llywelyn II   04:28, 26 May 2016 (UTC)

It's also not a proper name, so we use lower case. — Llywelyn II   05:34, 26 May 2016 (UTC)

Yup
Thanks for your corrections to the article. North America1000 05:43, 26 May 2016 (UTC)

Redirect?
I don't get why this is a separate article rather than a redirect to barbecue. This looks like a direct translation. Looking at the picture, I see nothing that's not popular here in Poland, and I guess many other parts of the world. I see that American style barbecue is distinct, but articles are supposed to have a global point of view. And as for "heavily spiced" -- so is most of Chinese cuisine. Lemme guess, they perhaps even season it with Chinese-style spices too? - KiloByte (talk) 12:46, 14 June 2016 (UTC)

Draft:Kaochuan
Please consider incorporating material from the above draft submission into this article. Drafts are eligible for deletion after 6 months of inactivity. ~Kvng (talk) 13:39, 14 November 2020 (UTC)

"Harmful effects" section removed for being poorly written and really dubious
This article previously had a strange "Harmful Effects" section cataloging the supposed dangers of consuming shaokao. Numerous grammar errors aside, the section only had two sources, one of which doesn't even refer to shaokao at all.

The tone is strange as well - the harmful effects are blamed partially on the Maillard reaction (rendered in scare quotes, of course). This is equivalent to calling water "dihydrogen monoxide." The Maillard reaction is present in almost all kinds of cooking. It's why steak, onions, and other foods turn brown when exposed to heat. While it's true that studies have shown that grilled meat may be correlated with cancer, it seems strange to blast the Wikipedia article for shaokao with misleadingly worded fear mongering when the articles for steak, kebab, and literally even barbecue itself don't have similar sections. The generic article for grilling, however, does contain a section discussing this, which seems fair to me.

All of this considered together, the inclusion of this section appears to be the product of bias. Someone has tried to single out this particular, random cuisine for unknown reasons.