Later I discovered that "heat control" is also something crucial. In this way our lessons in "Chinese cooking" turned into "comparative cooking studies," in which we went from talking about Chinese cooking to Japanese cooking, French cooking, German cooking ..., and later they turned into "comparative cultural studies," in which we discussed the different customs, habits and lifestyles of various nations.
後來又發現「火候」也是一大問題，就這麼一路下來，我們的「中華料理」變成「比較烹飪學」，由中國菜談到日本菜、法國菜、德國菜… … 後來又變成「比較文化學」，談到各國不同的風俗、習慣、人生… …。