Does anybody happen to know anything about the origins of the "Chinese hot mustard" condiment?
It's ubiquitous in Chinese restaurants in the US, but my friend in China tells me that nobody in China actually eats the stuff. I spent a solid weekend researching this, even poring over Chinese language source materials + Google translate with no luck.
Mainly I want to know: is it true that this isn't a thing in China, and when and why did it start appearing in American Chinese restaurants?
It's ubiquitous in Chinese restaurants in the US, but my friend in China tells me that nobody in China actually eats the stuff. I spent a solid weekend researching this, even poring over Chinese language source materials + Google translate with no luck.
Mainly I want to know: is it true that this isn't a thing in China, and when and why did it start appearing in American Chinese restaurants?