I have some questions about how the rural Chinese peasants cook today and in the past.
I'm hoping there are some CH’s who can answer them.
I assume that rural Chinese cooking methods haven't changed too much over a long time.
The cooks must have only had rice straw as a heat source? If there were any forests they were probably gone a long time ago. Centuries?
So it seems logical that many foods were never cooked over screaming hot woks like we see in Chinese restaurants right?
Natural gas/propane is a relatively new thing.
Were the kitchens of the upper class fired by coal/wood? If so did they use some sort of bellow system to attain screaming hot woks? Even today in rural Chinese areas is propane used?
I've always had the impression the average Chinese kitchen used screaming hot heat. Now I’m wondering.
Is there a book out there that chronicles rural Chinese cooking methods going way back?
Sort of like Waverly Root wrote about regional foods in France?
Hoping to read some expert posts.