Understanding 'wok hei', the breath of the wok
Eat Drink Asia
00:00
How to Cook Wok-Hay in Cantonese
It takes a long time for Cantonese chefs to master this technique. We need such high heat to create wok-hay. It's really just down to their years of experience, isn't it? That's what's funny about Cantonese cuisine. We don't have a temperature measurement or a requirement for how many seconds it takes to cook. It's all on the chef's individual experience and skills.
Transcript
Play full episode
