The Chinese quickly embraced the peanut. They already had experience with several types of legumes such as soy beans, mung beans. long beans and nuts (like the almond), which originally came from China to Persia to Europe to America, and knew how to use them.

The Chinese used the peanuts in sauces. The people from the Szechwan region were especially fond of them. They boiled them, used them in stir-fry, and pounded the beans and mixed them with sugar for a filling in sweet buns made from rice flour . The Chinese who had also mastered the art of frying and had had long found how to extract oil from soy beans and sesame seeds (both are from the mustard family), welcomed the peanut since it contains over 50% oil and has a higher smoking temperature than what they had been using. This use of peanut oil spread throughout Asia except for India, where ghee ( clarified butter) is still the preferred choice.

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