Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
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Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?
Jun 29, 2023
South China Morning PostLlewellyn Cheung, Lisa Cam
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What is Wok Hei? | Andy cooks
What is Wok Hei? | Andy cooks
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The original Wok Hei masters of Hong Kong... Dai pai dongs are authentic, open-air, no-frills eateries that you must add to your bucket list. They offer unique flavours and a nostalgic glimpse into traditional Hong Kong cuisine, just like yum cha or Chinese BBQ. These iconic food stalls typically use stir-frying techniques with a wok over a large flame. The menus offer a range of delicious and diverse dishes to satisfy anyone, impressive for one man with a wok! #DiscoverHongKong #HelloHongKong @
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105K views · 1.8K reactions | Wok hei is a term that foodies often use to describe the flavour of a perfect stir-fried dish. The Chinese words, meaning “breath of the wok”, refer to a distinct feature of Cantonese cooking. Post reporter Lisa Cam spoke with two chefs in Hong Kong to learn about the sometimes elusive art and science behind wok hei and why it has become so beloved with Cantonese food fans around the world. | South China Morning Post | Facebook
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105K views · 1.8K reactions | Wok hei is a term that foodies often us…
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