dbx12

“direct heat transfer” would require submitting the vegetables directly in the cold water since the air around the food is a terrible heat conductor. And the carefully cooled air gets replaced partially once you open the lid.

I think this type of cooling is known in the western world as well for long time. Usually in the form of unglazed terracotta jugs for cooling drinking water. It just turned out refrigerators are way better and faster at it, so the good ol’ jug went into the museum.

So they discovered cooling by evaporation?