The ancient Chinese kitchen was a hub of culinary activity, where a wide variety of ingredients and cooking techniques were employed. While olives and olive oil were not commonly used in ancient Chinese cuisine, the kitchen was still a place of innovation and efficiency. Chinese kitchens were equipped with various cooking utensils, such as woks, steamers, and clay pots. The focus of Chinese cuisine was on fresh ingredients, balanced flavors, and harmonious presentation. The ancient Chinese valued the use of herbs, spices, and sauces to enhance the taste of their dishes. While the built-in olive tree grove was not a feature in ancient Chinese kitchens, they still had a rich culinary tradition that emphasized the art of cooking.
