List of Essential Knowledge::Quantity
It is better to use more of an expensive ingredient in a dish and less of the inexpensive ones . If too much of an ingredient is pan-fried or stir-fried at a time, there would be insufficient heat to cook  them through, meats done this way are especially tough. As such, a cooked meat dish should not have more than 300g of pork or more more than 222g of chicken and fish . If one asks: “What if there isn’t enough to eat?”, I say: “If you’re not full after you’ve done, just cook-up some more”. However some foods, such as white-cooked pork, needs to be prepared in large quantities above 12kg in order to taste good, otherwise the resulting food will be light and flavour-less . Congee also follows this principle. A pot of congee made with less than 10 liters  of rice will not be thick enough. Thus water needs to be reduced in cooking lesser quantities of congee. Too much water with too little rice would result in a congee that is both thin in texture and flavour.
: Don’t you hate it when there are more peanuts and onions in your Kung Pao Chicken than chicken?
: Says “cook” here but from a later sentence, we can see he is really talking about stir-frying
: In Qing Dynasty measurements 1斤 = 590g，1兩 = 36.9g
: Also true with stewed items. I small pot of LuRou never gets the rich complexity when cooked in small quantities
: In Qing Dynasty measurements 1斗 = 10000ml