Talk:Shrimp paste

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The belacan article could be easily merged into the "varieties" section of Shrimp paste. Since shrimp paste has been very important in other areas such as Hong Kong, and Thailand, varities from those areas should be included as well.Onionhound 06:40, 9 November 2005 (UTC)

In what way are we comparing the smell of shrimp paste to the smell of asafoetida? Having both of these ingredients available in my kitchen it is my opinion that they are not similar at all. Is this reference based solely on the fact that both have a powerful odor which may be considered offensive to some/most or is their some other implied similarity? Bluesleeper 02:27, 28 August 2007 (UTC)

Would an inclusion in the history section about Roman fermented fish paste be out of order? I don't want people to think that stinky seafood is inherent in Asian cultures. Western Civ, too! http://www.guardian.co.uk/uk_news/story/0,3604,751857,00.html —Preceding unsigned comment added by Hoomanator (talk • contribs) 22:38, 4 September 2007 (UTC)

[edit] Talk: Belacan

Since this article was merged into Shrimp Paste, here's a link for Talk:Belacan -- I thought it had some nifty info on it. --71.225.29.192 01:30, 18 September 2007 (UTC)

[edit] What is the Chinese pronunciation?

The article mentions shrimp paste consumed in China as well. What do Chinese people call the ingredient? According to inter wiki, it is written as 蝦醬. Is there anyone who can read Chinese language? --Appletrees (talk) 16:39, 24 November 2007 (UTC) The Cantonese is 'ha jeung', and the Madarin is 'xia jiang' —Preceding unsigned comment added by 194.50.118.230 (talk) 06:42, 8 May 2008 (UTC)