>>7332091
>Caring about authenticity instead of taste

>>7332097
Its good to have a base line to compare new tastes to, especially if its not part of ones native cuisine.

>>7332097

I really don't give a crap about authenticity either. But I assure you that using key ingredients like Doubanjiang is going to taste much better than most simplified approximations.

>>7332281
This is true. If you're setting out to make a dish it really helps to know just what that dish is supposed to be in the first place.
>>7332091
It looks right, though they're underestimating the amount of oil required by at least half.

>>7332287
I don't understand why people don't care about authentic recipes. Why else do you think the chinese families protect their recipes like gold bullion?