Hellow guys, Welcome to my website, and you are watching Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’?. and this vIdeo is uploaded by South China Morning Post at 2023-05-19T18:00:18-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Wok hei: why do stir-fry dishes taste better with the ‘breath of the wok’? |
| Video Uploader | Video From South China Morning Post |
| Upload Date | This Video Uploaded At 20-05-2023 01:00:18 |
| Video Discription | Subscribe to our YouTube channel for free here: https://sc.mp/subscribe-youtube 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, and being able to whip up wok hei is a benchmark skill many professional chefs strive to acquire. 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. Support us: https://subscribe.scmp.com Follow us on: Website: https://www.scmp.com Facebook: https://facebook.com/scmp Twitter: https://twitter.com/scmpnews Instagram: https://instagram.com/scmpnews Linkedin: https://www.linkedin.com/company/south-china-morning-post/ #scmp #SCMPOriginals #HongKongCuisine |
| Category | News & Politics |
| Tags | Cantonese cuisine | China | Chinese food | Hong Kong | Hong Kong food | Maillard reaction | barbecue | cooking | food | foodie | fried noodles | fried rice | seared steak | searing | stir fry | stir-fry | sweet and sour pork | wok | wok hei |
