My international friends once ask me this. After some (2 long years) thought, finally I have come out with my own theory.
1) Life is hard in ancient China; the peasants work from sun-up till sun-down. They have no time to wait for their food to cool down.
2) Without knowing the concept of germs, they know from experience food at room temperature especially food kept overnight cause diseases. Rather than take chances they take their food piping hot. In Ancient China methods of hot holding and cold holding not invented yet.
3) Here are some facts:
a) Fragrance or odor is actually molecules breaking off surface of main object and picked up by our nose
b) Food taste better when you like the fragrance, try tasting food when you have a cold. It will feel like eating cardboard.
c) The more energy a molecule has the easier it is to break off the surface of main object
d) Heat energy can be converted into kinetic (movement) energy
Conclusion: Hot food smells better, creating appetite and because it smells better it should also taste better. Cold food rarely gives off much smell, unless you take cheese into account. So Chinese take their food piping hot because it is at maximum taste.
Here are 3 wacky reasons to my friend’s question. If anybody got anymore wacky reasons, please comment.
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