1. In cooking we don’t have “1 cup”, “1/4 cup”, “1 teaspoon” measurement, we say “a little salt”. Exactly how little is little, it’s all a matter of exposure (to other cooks), exchange (of experience) and experience (of your own practice). We don’t have “preheat oven to 425 degrees” either, we say “small fire”, “medium fire”, “”big fire”. Scratch your head and think what these mean. The Chinese mind is similarly conditioned to process such chaotic vagueness with ease and patience.
This may not be a profound truth that I just discovered, but have you noticed that Chinese food and Chinese thinking have a lot to do with each other? Obvious as it may seem, one can become more reflective after encounters with another type of food and thinking behind it. In my case, the comparison is between China and America.