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.

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