Why does Chinese food have no cheese?

It's not accurate to say that Chinese food has *no* cheese. There are a few reasons for this:

* Cultural Tradition: Chinese cuisine developed over centuries with its own unique flavors and ingredients. Dairy products, including cheese, have not been a traditional part of the Chinese diet.

* Availability: Historically, cheese was not widely available in China. The climate and environment are not ideal for dairy farming, and traditional Chinese practices focused on rice, soy, and other crops.

* Flavor Profiles: Chinese cuisine emphasizes bold flavors like ginger, garlic, chili, and soy sauce. Cheese can sometimes clash with these flavor profiles, especially in traditional dishes.

However, it's not entirely true to say that cheese is absent from Chinese food:

* Modern Adaptations: Cheese has been introduced into Chinese cuisine in recent decades, particularly in restaurants catering to Western tastes or in fusion dishes. You can find dishes like cheese-stuffed dumplings or pizza-like flatbreads.

* Regional Variations: Some regions of China, particularly in the northwest, have a history of using dairy products, including a type of cheese called "奶酪" (nai lao).

* Dairy Substitutes: Chinese cuisine often uses fermented soy products, such as tofu or fermented bean curd, which can provide a similar texture and richness to cheese in some dishes.

So, while cheese is not a traditional ingredient in Chinese cuisine, it's not entirely absent and is becoming more common in modern adaptations.