![What Cantonese chefs share with kung fu fighters – speed and timing, necessary to produce 'breath of the wok' textures and flavours | South China Morning Post What Cantonese chefs share with kung fu fighters – speed and timing, necessary to produce 'breath of the wok' textures and flavours | South China Morning Post](https://cdn.i-scmp.com/sites/default/files/styles/768x768/public/d8/images/canvas/2023/05/20/25d67e85-e199-4a78-82b1-214e12d01d70_ecb44222.jpg?itok=IsL_oyeM&v=1684525658)
What Cantonese chefs share with kung fu fighters – speed and timing, necessary to produce 'breath of the wok' textures and flavours | South China Morning Post
Hidden Dimsum - Wok Hei in Cantonese means 'wok thermal radiation'. It refers to the flavour and tastes imparted by a heated wok on food during stir frying, and is particularly important
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