User talk:Cut point

Fried rice
Hi! I reverted your edit on Fried rice as you can see that not all Korean bokkeum-bap is derived from Chinese chǎofàn. (The Korean Chinese bokkeum-bap, also explained in the bokkeum-bap article, is influenced by Chinese fried rice dishes.) Many bokkeum-bap dishes are made by adding bap (cooked rice) into the leftover main dish and scorching it, which is not how Chinese chǎofàn dishes are made. Bokkeum (stir-frying) is a very common culinary technique, and bap (cooked rice), the most basic ingredient in Korean cuisine, can of course be stir-fried. --Brett (talk) 05:41, 12 May 2017 (UTC)


 * I need citation to proof, I totally understood how Chinese fried rice is made, from my points of view, the process of making bokkeum-bap is 95% similar to Chinese fried rice, therefore need citation to proof it is original invention. --Cut point (talk) 02:41, 14 May 2017 (UTC)


 * I can also tell you some Chinese will made fried rice with leftover in home, so use leftover is not a evidence to guarantee the original of bokken-bap. --Cut point (talk) 02:55, 14 May 2017 (UTC)


 * Really? I don't think adding rice as an add-on to the left-over main dish and scorching them is how Chinese fried rice dishes are made. Similar scorching method is, however, found in other Korean dishes such as bibimbap. All fried rice dishes are about 95% similar to other fried rice dishes in the world, in that they are fried rice, made of cooked rice, by stir-frying it with other ingredients. Aren't they? The Chinese are not the only people who can think of stir-frying rice with other ingredients. Both the stir-frying as a method and the cooked rice as an ingredient are commonplace in Asia, and many cultures have their own tradition for dealing with the left-over cooked rice. Bokkeum-bap is one of them, just like khao phat and nasi goreng. "This Korean dish is not of Chinese origin" is not what you generally can, or need to, prove. You can prove that a Korean dish derived from a Chinese dish, when there is a written record or other citable works, but not the other way around. People don't make records saying "This is not a Chinese Korean dish." to describe a Korean dish. --Brett (talk) 06:38, 14 May 2017 (UTC)


 * most fried rice in the world(incluse Asia) are influenced by Chinese fried rice, that's why they are similar, It's a well-known fact, that Chinese fried rice can be made by leftover in home, if you don't know, then I tell you now, please don't insist it's bokkeum-bap's unique feature and then claim it's am original invention --Cut point (talk) 12:29, 14 May 2017 (UTC)


 * BTW, if you can not provide citation show that bokkeum-cap is original invention, I suggest remove the statement that bokkeum-cap is original. --Cut point (talk) 12:38, 14 May 2017 (UTC)


 * I am 99% sure that thai and indonesia fried rice that you mentioned are influenced by chinese fried rice, so you have no reason to claim that bokkeum-cap is original invention by korean. --Cut point (talk) 12:50, 14 May 2017 (UTC)


 * I'm not questioning that Chinese fried rice can be made by leftover in home. It is not made by adding cooked rice to almost-finished main dish nor by pressing and scorching the mixture of the left over main dish and the cooked rice. Have you seen a Chinese fried rice made like this one? It's the mixture of main-dish-remnants and rice, flattened and scorched. "Mix and scorch" is what Koreans do when they make bibimbap.


 * Other than that, I can't find any mention of foreign influences on Korean fried rice dishes. --Brett (talk) 22:31, 14 May 2017 (UTC)