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grease is the word

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To many palates, Cantonese food can be distinguished by three main factors: freshness, sweetness and oiliness. For centuries, the two oils most commonly used in Chinese cooking have been fah-sang yau (peanut oil) and chu yau (lard).

Peanut oil adds a distinctive taste to food and, although it is slightly more expensive than most other cooking oils,

its healthy composition (peanuts contain more antioxidants than carrots or apples) ensures it remains the medium of choice for many Hong Kong families.

The peanut originally came from Central and South America. It was brought to Macau in the 17th century by Portuguese traders. From there, cultivation spread into China.

Lard is an ingredient in many seasonal food items. The hyper-rich Cantonese yuet beng (mooncakes; below right) are a popular example; mooncakes ooze with lard in hot weather. Lo por beng (literally 'old hag's cake') also relies on lashings of lard to make its distinctive flaky pastry. Lard has suffered a decline in use due to its unhealthy saturated fat content.

The long-term impact on general health in Hong Kong from these cholesterol-laden items was minimal when pork and lard were primarily

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