In a 28-seat Hunan restaurant in Changsha, wok hei is not a marketing word. It is the sound of chilies hitting a hot wok, the 90-second ...
Restaurant fried rice tastes different for a reason that has nothing to do with the recipe. It comes down to a 40-kilowatt burner, a 3-kilogram wok, ...
Chinese home cooks get incredible flavor from two simple things: a roaring high-heat burner and a few humble seasonings. Here's how to understand—and recreate—that smoky, wok-fried ...