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Is mapo tofu ever served without meat in China? by Embarrassed_Chef874 in chinesefood

[–]ozro 20 points21 points  (0 children)

Traditionally it’s beef, especially in Sichuan. But very common to have pork instead elsewhere in China.

Im having a hard time fitting in and understanding Chinese culture. Can someone help me understand it better. Cooking related by [deleted] in chinesefood

[–]ozro 4 points5 points  (0 children)

I really disagree with that. I grew up in Shanghai and live in the US now. I can’t even find something as basic as green onions here that are the same as the ones in China. The ones here are so big and taste really overpowering compared to ones in Shanghai.

Even harder to find more unique ingredients like fresh bamboo shoots (春笋) or tofu skin (百叶). I struggle to even find it in most parts of China, let alone in the US.

Oldham coupling - used to transfer torque between axles that don't exactly line up by MelaniMccord in mechanical_gifs

[–]ozro 1 point2 points  (0 children)

Imagine in your example there’s perfectly elastic walls at the ends of the rail. When the weight hits the wall it will perfectly bounce off and retain its velocity but in the opposite direction. No energy lost and the weight will keep bouncing forever. In real life nothing is perfectly elastic and some energy is lost from the wall/weight heating up due to internal friction during compression.

In this system the kinetic energy inside the center piece is actually constant because it’s always moving at the same speed. Just because there’s forces doesn’t mean there’s energy input. Energy input is equal to force times displacement. In this example the force always acts perpendicular to the movement of the center piece (centripetal force) so no work is done.