Dai explains that most cooks put a lot of oil in fried rice to give the rice grains a smooth texture. But at Qinghuaxuan, because their more solid-textured rice is cooked with smooth noodles, you already get a sleek, agreeable mouthfeel, so there is less need for oil.
戴建國說，一般炒飯要放很多油，飯粒吃起來才會滑順，而清華軒將口感緊實的米飯和口感滑溜的麵條炒在一起，用油量因此變少，咀嚼時也更富層次變化。