Some physical aspects of Chinese cuisine are discussed. We start from the cultural and historical particularities of the Chinese cuisine and technologies of food production. What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during steaming of dumplings and their cooking in boiling water? Why is it possible to cook meat stripes in a hot pot in ten seconds, while baking a turkey requires several hours? This article is devoted to discussion of these questions.
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