30K views · 647 reactions | How to Wok Hei? #wokthisway | Chef Bob | Facebook
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FacebookChef Bob
Why do stir-fry dishes taste so good with ‘wok hei’?
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Why do stir-fry dishes taste so good with ‘wok hei’?
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South China Morning PostLlewellyn Cheung, Lisa Cam
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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FacebookDIMSIMLIM
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
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YouTubeChinese Cooking Channel
19K views · 70 reactions | Wok hei (literally "wok breath") is a hallmark of Cantonese and Southern Chinese cooking, often applied to other Asian stir-fries like Thai food. It requires extremely high heat—so hot that the oil is often smoking—and avoiding overcrowding the wok. While cooking time is fast, the under-a-minute time is more of a generalization for each batch of ingredients to be quickly seared without steaming.朗 #DidYouKnow #fblifestyle #kitchenhacks | Sakura Blossom | Facebook
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