• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Chinese counterfeiting chicken eggs?

How is this profitable?
Complicated manufacturing process VS. a small animal that pops one out every day.
 
How is this profitable?
Complicated manufacturing process VS. a small animal that pops one out every day.

I would assume for small amounts it wouldn't be but considering the population size of China if they can mass produce it more then likely it would be cheaper then feeding / housing the chickens and they are limited to the amount they can lay a day.
 
I just think it is amusing that the Chinese have hijacked a method pioneered by the world's most exclusive chefs (Ferran Adria and Heston Blumenthal) for making the world's most expensive fine foods, and are using it to make the ultra-cheap fake versions of already cheap food.

Ferran Adria makes 'fake' olives
 
chinese_fail_motiv__by_AmayaTaki.png
 
They have chemical paste to make any kind of meat taste like beef.
The so called "BBQ lamb kebab" I ate back in days in China were probably dead babies or cats.
 
And I was telling my mom she was being crazy when she told me she only bought "ramen" made from Hong Kong, but not from China...

I was wondering how they could screw up dried noodles and artificial beef flavouring. Looks like I was wrong...
 
Back
Top