Wok Fry Technique

Chinese  invented  the unique “Wok Fry” 鑊炒 technique in the 10th century (Song Dynasty 宋朝), which is absent in the Western kitchen, the aim is to cook food under high heat in limited time to preserve food flavor.

The wok invention was adopted later by the powerful Mongolians which had the world’s most rapid military ‘automobile’ (4 mongolian horses per soldier), plus the light magic wok which they carried on their horse back to cook anywhere any time.

Watch this man’s fry rice technique :




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