Chinese choose lard over butter in cooking since lard provides a rich flavor and a clear color.  Butter is scarce in China as are most dairy products. In the United States, animal fat is not considered as healthful as vegetable oils; peanut oil, soybean oil, and sesame oil are among the vegetable oils most commonly employed for cooking.  Peanut oil is a favorite of the Chinese. Sesame oil is used as a flavoring oil. Hydrogenated vegetable oils are not suitable in Chinese cooking as they tend to gel when cold, thus spoiling the food's appearance and consistency. Soybean oil is widely used in China with results almost equal to those obtained with the more expensive peanut oil. Occasionally, sesame oil is used, which imparts an extremely distinctive flavor to any dish.