food · 5 May 2026

Chinese Cooking Oils Explained

Chinese cooking uses a wider range of oils than most Western cuisines, each suited to specific techniques and flavour profiles. Here is what the main oils are, how they are used, and what to look for in a market.

The choice of cooking fat is one of the most significant variables in Chinese cooking. Peanut oil (花生油): smoke point ~230°C, mild nutty flavour, the standard high-heat oil for Cantonese stir-fries and deep-frying. Rapeseed oil (菜籽油): dominant in Sichuan, Guizhou, and Yunnan; heated to smoking before use in Sichuan cooking to remove the green note. Lard (猪油): still used in northern noodle doughs, Cantonese pastry, and some soup bases — distinctive flavour in fried rice. Sesame oil (芝麻油): finishing oil only, too low smoke point for cooking — drizzled over cold dishes, added to soups at the end, used in dipping sauces. Sichuan chilli oil (红油): hot oil poured over dried chilli and Sichuan pepper, layered heat and fragrance, functions as condiment and cooking oil. For home cooks: peanut oil for Cantonese, rapeseed for Sichuan, lard for specific applications, sesame oil only at the end.