methods of cooking in Chinese cuisine* The abstract specifically names some scenarios which may not be readily understood: > What is the difference between ra

methods of cooking in Chinese cuisine* The abstract specifically names some scenarios which may not be readily understood: > What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during steaming of dumplings and their cooking in boiling water? Why is it possible to cook meat stripes in a "hot pot" in ten seconds, while baking a turkey requires several hours?