More than 80 percent of China's current cuisine is "stir-fried". In ancient times, the most important thing was soup, which was different from soup, thicker, and was meat-based, basically gravy. The first thing people learned was to cook, put a big pot of things in the pot stewed, eat all the soup soup, but the consistency is not the same. None of the famous "eight treasures" of the Zhou Emperor were stir-fried.

There are two conditions for the emergence of fried dishes, one is the pot. The first was the iron pot, thanks to our wise ancestors, who invented cast iron technology, albeit hundreds of years later than in the Middle East. In the pre-Qin era, people used ancient clay pots and pans, which were too slow to transfer heat and could only be boiled or steamed slowly. In the Bronze Age, there were also bronze cookware, but the material was too rare and expensive for the average person to use. By the time people discovered the benefits of iron, they began to make it into agricultural tools, and later turned to eating utensils.

Despite the iron pot, the popularity of stir-frying is still a long way off. Iron smelting did not mature until the Han Dynasty, and the Western Han Dynasty's Salt and Iron Treatise contains a record of leeks and eggs being sold in inns. The earliest stir-fried dishes come from the North and South Dynasties' "Qi Min Yao Ji", which has a very famous recipe - scrambled eggs. "Break into a copper pan and stir to mix the yellow and white. Break the white onion finely, put down the salt rice, muddy black beans, and stir-fry in sesame oil, very fragrant." Although the copper pan is used in this, the process of stir-frying is very modern and old. Tang and Song dynasty, a lot of fried vegetables called "boil", sesame oil wipe over, boil and fry. Until the Qing Dynasty, stir-fried vegetables more and more exquisite, gradually become the mainstream of culinary arts, and stir-fried methods more and more detailed: raw fried, cooked fried, big fried, small fried, dry fried, old fried, fried, fried, fried, fried, fried, fried, and so on.

Another condition is "oil". The so-called firewood, rice, oil, salt, sauce, vinegar, tea, oil is second only to fuel firewood and basic food rice. Stir-fried dishes, especially those with low fat content must have oil as a heat transfer agent, but in pre-Qin people ate mainly animal fats, meat is scarce, then most people must not even see the oil. Vegetable oils were processed around the end of the Eastern Han Dynasty, the Three Kingdoms and the two Jin dynasties. It began to be used for electric lighting, and later it was found to be very fragrant and non-toxic for consumption, so it was used for stir-frying. At that time, the main sesame oil, eba oil, hemp seed oil, sesame oil is the best.

It is not that there is no stir-frying abroad, sometimes using the dry stir-fry method, but the frying pan stinging stinging, the heat hurts, the kitchen is full of smoke and fire, the scene of the dishes glistening with oil is the biggest feature of Chinese cooking.