Chicken and Green Bean Stir-Fry in China: Cooking & Baking Posted July 15, 2004 Not all things should (could) undergo scientific scrutiny. It would be anathema for a lot of people if Chinese cuisine were to be standardized by exact scientific strictures so that the first dish is the same as the ten thousandth. To do so would strangle creativity and intuitive thinking, creating McChinese food. An engineer may find it acceptable, but not me. If Martin Yan and Ming Tsai were to be asked to cook say, West Lake Fish, in separate kitchens I can absolutely guarantee that the result would be more or less different as each man would use slightly different measurements, proportions, sequences, heats and techniques. Therein lies the charm of Chinese food. Just like no two pianists can play Beethoven's Emperor Concerto exactly the same way, no two dishes are exactly the same.Tell me Project, how did an engineer or a scientist explain accupuncture when he first encountered it? Words like chi, inner strength, yin yang, meridians, life points were completely foreign to him and worst of all, it could not be subjected to scientific scrutiny. As a result that art and practice was ridiculed by the scientific community when it was revealed during the Nixon visits to China. Most of us owe our lives to science, but there are things which science cannot explain, much less solve. There should be a place in this world and in your mind for non-scientific art/craft.