> Mr. Liang, who immigrated from Beijing six years ago, said cooking Chinese food can be time-consuming, labour-intensive and pricey. Sure, but the opposite ca

> Mr. Liang, who immigrated from Beijing six years ago, said cooking Chinese food can be time-consuming, labour-intensive and pricey. Sure, but the opposite can also be true: Chinese food can be fast, healthy, effortless and inexpensive, at the same time. You just don't also get ready-made + home-delivered without sacrificing some of the others. I think the problem is comparing your food options in China. Living in China you have easy access to healthy, well-made, inexpensive, ready-made, home-delivered in record time, due to low costs of ingredients and labor cooking and delivering. Living in most places outside of China, the same ingredients and the cost of means you have to pay more, or cook yourself. If you cook yourself and go with only the vegetables that are also cheap outside of China, and you stick to dishes that can be made fast and don't generate a lot of kitchen mess, then the only difference between "white people food" (macro-oriented and poorly cooked but otherwise healthy) is cooking technique. Getting a gradually better technique, I can't imagine eating less Chinese food.