Dr. Markus Roth, an archaeologist and executive board member of the China Switzerland Connection, presents the story behind the book Dali Long Asks, a comic series about Switzerland and China by Yelu Zhang.
We have always wanted to publicize Chinese culture in a simple and clear way. Just recently we have launched the book «Dali Long asks. A comic series about Switzerland and China» which contains 12 short stories about Chinese and Swiss culture, accompanied by vivid comics. Dr. Ma is a Swiss archaeologist and loves to cook Chinese dishes. He learned this art in China itself. Dr. Ma has recently become part of the life of Dali Long, a curious dragon that lives in Switzerland but has Chinese roots. Dali Long has many questions that Dr. Ma tries to answer.
Dali Long Asks
One of them is: Swiss cheese and Chinese tofu, why do they look similar? Dr. Ma did some research: Cheese is a dairy product, while tofu is a plant-based product. Although they taste very different, both have a long shelf life and are rich in protein. The first evidence of cheese production dates back to the Neolithic period around 5500 BC in Kujawy (Poland). In Xinjiang (China) cheese was found as a burial offering in a grave that is almost 4000 years old. Tofu was invented by Liu An, the grandson of Emperor Han Gaozu Liu Bang, in 164 BC. Some people say that the method of making tofu has its origins in cheese production. Soy milk is curdled, drained and then pressed into tofu blocks. Depending on the percentage of water, tender tofu (similar to soft cheese), dried tofu or any other variety is obtained. There is even tofu with holes, like cheese.
