They spoon oily food into their ricebowls rather than picking up pieces of food with their chopsticks and leaving the oil in the serving dish – thus consuming more oil than was ever intended. (One Chinese chef I know was appalled to see an American chef stirring sticks of butter into his mashed potatoes – ‘they call our food greasy, but the fat in their own food, while less visible, is all going to be eaten!’ she said.) Westerners guzzle boldly seasoned dishes while neglecting the neutral fan, and then brand Chinese food as ‘salty’.
