I mean … what do you expect from Asia?
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I dunno, ask @tt or others. I’m personally not a huge fan of basic fillers. To be clear, I grew up in Canada and also wasn’t a great fan of the fillers cooked at home or out in canada…rice, noodles, potato, carrots, tofu etc. Personally I’m a big fan of strong flavors, but not from a sludge pit in a factory (ie soy sauce, msg, of lab made pur echemicals for softenjng, hardening, sweetenjng, saltifying etc. It’s why I ever more dont like eating in Malaysia or Thailand likenindid before, despite their traditional food being my absolute favorite (exactly like Taiwanese food). Everyone has gone for the chemical bottle dumped on some filler, so I say “meh”.
Ah yes, tofu, that greatest of staples in Canadian cuisine
Certainly not my favourite growing up. But it was cheap, easy and common and I was a child without a job…so…ya. if it’s served you frigging eat it or go get it yourself. Same with rice and and noodles and all the other staple garbage we full our storage sacks with 
To each their own. I am a sucker for bread though, so I’m being a hypocrite.
Sounds like you don’t like carbs.
Moreso I don’t like my base being carbs. I can get enough carbs through yummy vegvand fruit quite easily, and it’s more enjoyable, flavorful and fun to experiment with. Bland nothing carbs are more just when in a rush. I still eat them, but wouldn’t really call them good food. The best part of the lunch box ain’t the rice 
It’s the box
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Well played… 
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I couldn’t imagine eating a bian dang without the rice.
Same goes for Re chao. Those kind of dishes just pair with rice perfectly.
There really is a balance though. If you do a fried rice or noodles or something with more meat than rice it ain’t as tasty. Carbs are tasty.
Or curry
All civilizations are built around mass producing carbs because it’s the land utilization that could sustain more people than herding. Even nomadic civilizations were built on raiding or forcing carb growing societies to feed them.
Saying you dislike a cuisine because the dishes are built around carbs is pretty much dissing every cuisine.
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Yes but chinese food is especially carb centric, is it not? Let’s say compared to Greek food as an example. It’s the proportions that stand out to me.
What about compared to Italian?
After I wrote that I realized how dumb it sounds. There’s probably some truth in what I said but like @hansioux noted, most cuisines are centered around carbs. Is French food? Idk. Definitely some more than others.
I was just now thinking of a good close-by restaurant and they give you a small rice bowl with your order. It’s really very little and often enough.
I just ate some carrefour baguette with butter. Carb heavy!
And will probably use it later for an easy friday night french bread pizza.
In Kitsilano or Oak Bay, it sure is! 
How many types of bread do they have?
Taiwan is strange like this
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It’s true that when you go to a Greek restaurant in Europe, you get a huge silver plate with piles of meat on it. I am guessing that’s more like a Fourth of July barbecue kind of thing. I doubt that’s what the Greeks eat everyday. They probably have a lot more wraps and pita breads and stuff.
A hundred. And salad Nicoise. Constructeurs!
“Is this hand pressed organic?”
*I was thinking granola white people. Realize now you probably mean asian folks.
Indeed. I prefer the less filler based stuff and more of the Fruit veg meat stuff. I eat all the carbs, but go light as the current common diet eating our is so beyond filler heavy one leaves physically full and nutrtionally hungry. I view this as a health problem. But I agree with you on the business and logistics side of things of feeding billions of people cheap. That’s just fact.
I’d personally still prefer a starchy vegetable over a milled grass seed any day of the week. Both for yummy and nutrition. Bread is my weakness. And logistically, probably the best of all the cheap fillers historically.