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THE DISTINCTIVE CONTRAST BETWEEN CHINESE COOKING OIL AND EUROPEAN OLIVE OIL
Post Time:2019-04-29Author:Food2China

So, what is the specific difference between olive oil and other cooking oil? Part of the reason is the difference between Chinese diets and Western diets. Chinese food usually needs to be stir-fried and fortified to mask the unpleasant smell of the ingredients. Stir-frying and fortifying foods with condiments are inseparable from cooking oils that can resist or is suitable for high-temperature. In Chinese edible oils, lard is obtained by refining pork fat at high temperature. Peanut oil, soybean oil and rapeseed oil and other Chinese vegetable oils are all recorded to have high-temperature participation during their processing period. 

Olive oil is different. The production and application of olive oil can be carried out at room temperature. The Greeks discovered that olive oil, an essential liquid, could be extracted from olives without complicated chemical reactions and processes. This oil played an important role in prehistoric human diet, which required no heating. 

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The Mediterranean people, who regained their civilization after the renaissance, also made great progress in their diet. Olive oil, of course, is used more frequently in high temperature cooking. Here, we can learn that olive oil is originally used as a condiment, accompanied by bread and tomatoes and so on, and then gradually used in hightemperature cooking. Olive oil is not only the usual cooking oil, but also a condiment, and it has been a condiment for a longer time and has more profound impact. 

Chinese cooking oil, by contrast, serves only one function: cooking. For condiments, China has a rich variety of soy sauce, vinegar, mustard, Sichuan pepper and so on. Even if you pour some peanut oil and soybean oil into the dumplings while making the stuffing, it should be classified as high-temperature cooking.


Source:www.food2china.com

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