"In order to effect a delicious flavor in Chinese food, cooks pay particular attention to the 'stove chi,' the dancing of the flame over the stove. Oil is therefore used greatly.
「中國菜所以美味，講究的是火候在爐灶間運作的『灶氣』，因此油用得極多，許多菜要大火燒煮，才會好吃。