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The most commonly used oil in Chinese cuisine is soybean oil. Soybean oil is widely used in Chinese cooking due to its mild flavor, high smoke point, and affordability. It is a versatile oil that can be used for stir-frying, deep-frying, sautéing, and in various sauces and marinades.

Soybean oil is also a staple in many other Asian cuisines, not just Chinese. It is an essential ingredient in traditional Chinese dishes and plays a significant role in achieving the characteristic flavors and textures of Chinese cuisine.

In recent years, other oils like peanut oil, canola oil, and vegetable oil have also become popular in Chinese cooking due to their neutral flavors and similar properties to soybean oil. However, soybean oil remains the most commonly used oil in traditional Chinese culinary practices.

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