Chinese Food - What a Way to Cook!
My interest in Chinese food started many years ago, when I had my
first job. I was a young reporter for the Daily Journal in San Francisco. Our
office wasn't far from Chinatown. I usually managed to arrange my
schedule so that I could go there at least two or three times a week for a
good meal.
The first time I ever ate Chinese food I loved it. And since then, it just
tastes better and better to me. The first thing I noticed was the fresh taste of
the meat and vegetables. When I learned more about the food, I began to
understand why it has this unique feature.
About 5000 years ago, China lost much of its wood because of over
population and poor management of its forests. This loss was very bad for
the country, of course, but it turned out to be very good for the food. Wood
became very expensive and hard to get, so the Chinese had to either find a
substitute for their valuable wood, or learn how to use it better. There
weren't any substitutes available, so people found ways to economize.
In order to economize in cooking, they had to use very little wood. So
they started cutting their meat and vegetables into small pieces before they
put them in the hot oil. That way, the food cooked faster and they saved
their fuel. The food prepared in this manner kept its fresh flavor - and it's
this flavor that attracts people to the art of Chinese cooking.
I often wonder if the Chinese appreciated their solution to that ancient
energy crisis as much as I do now - whenever I eat Chinese food.
-Pete Maxwell, StaffWriter
Why was wood so valuable in ancient China?