Evidence receipt / belief
Published · transcript-backedFuchsia Dunlop: belief
13 Dec 2023 Conversations with Tyler Fuchsia Dunlop on the Story of Chinese Food
“I think that’s maybe something that people don’t necessarily realize, that it’s not just aesthetically important, it’s also technically important in Chinese food.”
Source trail
Everything needed to verify it.
- Speaker
- Fuchsia Dunlop
- Attribution
- Verified speaker
- Claim type
- belief
- Recorded
- 13 Dec 2023
- Publisher
- Conversations with Tyler
Transcript context
…How does that influence the final taste? Or what goes wrong then? If you are stir-frying something that’s cut into slivers or slices, the whole point of stir-frying is meant to be very fast. The reason that it’s effective is that if the food is cut finely and evenly, then everything will be perfectly done at the same moment. If the cutting is clunky and uneven, then some pieces of food will be overcooked while others are still raw. I think that’s maybe something that people don’t necessarily realize, that it’s not just aesthetically important, it’s also technically important in Chinese food. Why might an older Chinese chef be reluctant to stir-fry, himself or herself?…
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