What type of oil was readily adopted by Chinese cooks in the 16^th century because of its high smoking point, making it ideal for stir-frying technique?

Name: What type of oil was readily adopted by Chinese cooks in the 16 th century because of its high smoking point, making it ideal for stir-frying technique?
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Peanut oil was readily adopted by Chinese cooks in the 16th century due to its high smoking point, making it ideal for the high-heat cooking methods such as stir-frying.

What Type of Oil Was Readily Adopted by Chinese Cooks