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?

2 How did the Chinese energy problem help their cooking?

3How did the Chinese prepare their food for cooking?