The nature vs nurture of food: 09 (raw vs cooked)

The Chinese are generally not big on raw vegetables as a dish on its own like the salad course in Western dining.

    They do use raw veg, but only in a minor role in general,

* as a garnish: e.g., coriander or spring onion in a Chinese clear soup or in a broth

* as a contrast: e.g., shredded cucumber in Peking duck pancake filling (the crunchiness and the refreshing taste providing a contrast with the meat)

    Yet they eat fruit raw, not cooked (cf. Western cooked fruit as a dessert, which is common), with a few exceptions like banana fritters which is generally a special treat, or a restaurant or banquet party dish.

    The equation between the two cultures seems to have flipped over.