Oil is used extensively in all types of Chinese cuisine. Traditionally, animal fats were used for cooking. However, Chinese people are becoming more health conscious and substituting lard for vegetable oils. Today, deep-fried dishes remain a favourite among Shanghainese, explaining the population's high consumption of oils. The average person in Shanghai uses 1.5 times more cooking oil than the national average of 11 kilograms per person annually.
Soybean oil is the preferred edible oil used in Shanghainese cooking.
It is not surprising that, in comparison to other staple grains, China's import of soybeans has been increasing in the past several years. Canada's main competitors in the sector are the United States, Australia, the European Union and Argentina. As a result of increasing bean consumption in China, the country's barley imports increased from 1.28 million tons to 1.31 million tons. Canola crude oil exports from Canada have been increasing yearly. A boost in domestic meat production in China may provide Canadian companies with opportunities to introduce canola meal as a replacement for soymeal in some regions in China.