The question really is what type of oil is used in most Chinese cooking in China. Is it peanut oil--which is what I generally use at home--or is it some other type of oil? And would there be a difference in a high end restaurant versus a street vender?
My curiousity relates to peanut allergies and the likelihood of sending an allergic person into distress were they to consume something prepared with peanut oil. If odds are good that everything in China is cooked in peanut oil, then I guess an allergic person should probably pack a lot to eat but if it is unusual because of cost well, then perhaps not.