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Behind those gleaming dishes and richly red broths lies more than just random cooking habits. It's a close interplay of historical processes, socio-economic thinking, fire-handling techniques, and the art of balancing flavors in Chinese cuisine.
A symbol of abundance and hospitality.
Going back in time to historical periods before the 20th century, in the in-depth research book titled...Invitation to a Banquet: A History of Chinese FoodRenowned food researcher Fuchsia Dunlop has pointed out that the habit of consuming large amounts of oil and fat is deeply rooted in the old socio-economic context.
Before China's economic leaps forward, a large portion of the population, particularly in rural areas, faced persistent food shortages and malnutrition. In this context, vegetable oil was considered an extremely valuable and essential source of calories, helping manual laborers sustain themselves through strenuous workdays.
Because of its high nutritional value and scarcity in the past, the use of rich cooking oil gradually became a measure of wealth and prosperity. When a family hosted distinguished guests, generously adding a large amount of oil to the main dishes was a way for the host to show their hospitality, respect, and financial affluence. This custom, deeply ingrained in the mindset across generations, gradually shaped the structure of traditional Chinese menus to this day.
Menus at Chinese restaurants often feature dishes that are "drenched" in oil.
Besides historical factors, the reason Chinese food is so oily also lies in the core cooking technique of the chefs: the method of quickly stir-frying in a deep pan over high heat.
In a standard Chinese kitchen, the chef must master the "breath of the pan" by maintaining extremely high heat and flipping ingredients within a mere few dozen seconds. At this point, cooking oil acts as an extremely efficient heat conductor, helping to distribute heat evenly and instantly across the entire surface of the food.
The layer of oil surrounding the ingredients helps them cook quickly without losing moisture, maintaining a soft and moist texture inside while creating a crispy outer layer, and also prevents food from sticking to the pan when cooking at high temperatures.
But that's not all; before turning off the heat, Chinese chefs often apply a drizzle of oil to give the dish a glossy finish. This step not only strongly stimulates the diner's visual senses, making the dish look more appealing and delicious, but also helps to lock in the aroma of the spices.
Oil also plays an important role in the quick stir-frying method using a deep pan.
For devotees of Sichuan or Hunan cuisine, the intensely spicy and flavorful dishes have become an unmistakable trademark. Culinary experts explain that the compounds that create the characteristic aroma and spiciness in Sichuan chili peppers, black pepper, and Sichuan guaiac flowers are insoluble in water but readily dissolve and release their maximum flavor in a fatty environment. Cooking oil is the "key" to awakening and preserving these precious aromatic oils.
A study published in the U.S. National Library of Medicine (NIH) on oil consumption in eight major Chinese culinary schools yielded a remarkable statistic: the average amount of oil used was 8.1 grams per 100 grams of ingredients. While this number may seem high, the researchers highlighted the vast difference between the amount of oil chefs pour into their pans and the actual amount of fat diners consume.
Researcher Fuchsia Dunlop explains this through the unique eating habits of the local people. Chinese people habitually use chopsticks to pick up food from shared plates. When this action is performed, due to mechanical inertia, most of the excess oil and grease clinging to the surface of the food automatically flows back into the plate or bowl.
Conversely, Western diners, due to their habit of using spoons and forks, tend to scoop both sauce and oil and pour it directly onto their rice or individual portions, inadvertently consuming the entire amount of fat.
Furthermore, a traditional Chinese meal strictly adheres to the philosophy of yin and yang and the balance of flavors. On a banquet table, if there is already a greasy fried or stir-fried dish, the menu planner will certainly add delicate steamed dishes, light vegetable soups, or bowls of white rice to neutralize the richness and help the digestive system function harmoniously.
Given the current public health concerns, cooking habits regarding the use of oils and fats are undergoing changes.
The "three reductions" campaign and efforts to change prejudices.
Although fats and oils offer undeniable value in terms of flavor and technique, the eating habits of the population of this world's largest nation are undergoing significant shifts due to public health pressures and rising obesity rates.
According to data extracted from the China Health and Nutrition Survey (CHNS) and public health reports from 2022-2025, the average daily consumption of cooking oil by an adult in China has decreased from 43.2 g (recorded in 2015) to approximately 41.1 g in the last three years.
Although this figure is still higher than the World Health Organization's (WHO) ideal recommendation of 25-30g, it shows a positive sign regarding people's awareness of health protection.
Currently, the Chinese government is vigorously promoting its "three reductions" campaign (reducing salt, oil, and sugar) nationwide. In major cities, numerous restaurants are proactively changing their cooking methods, cutting down on excess fat, transparently disclosing calorie content on menus, and prioritizing light and healthy cooking methods such as steaming and boiling to meet the healthy food trends of the new era.
