The science behind 'the breath of a wok,' an essential ingredient in the perfect bowl of fried rice

For those who grew up in a Cantonese family, it's almost impossible to go to a Chinese restaurant without hearing someone comment on the quality of the "wok hei," or "breath of the wok." We ask the experts to explain why it's so essential to Cantonese dishes -- fried rice included.

from CNN.com - RSS Channel https://ift.tt/2HzFpm9