  Some physical aspects of Chinese cuisine are discussed. We start from the
cultural and historical particularities of the Chinese cuisine and technologies
of food production. 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? This article is devoted to discussion of these questions.
