Provenance / Canons / Chinese / Wok Technique Heat Application
Wok Technique Heat Application
Chinese Canon
14 entries
CH.454.0001
Bao (爆炒) — Explosion Fry at Maximum Heat
Bao (爆, literally explosion or burst) is the most extreme of the Chinese wok techniques — cooking so…
CH.454.0002
Bao (爆炒) — Explosion Fry at Maximum Heat
Bao (爆, explosion or burst) is the most extreme Chinese wok technique — cooking so fast, at temperat…
CH.454.0003
Guo You (過油) — Oil Blanching: The Professional Pre-Cook
Guo you (過油, literally passing through oil) is the professional Chinese kitchen technique of pre-coo…
CH.454.0004
Guo You (過油) — Oil Blanching: The Professional Pre-Cook Technique
Guo you (過油, literally passing through oil) is the professional Chinese kitchen technique of pre-coo…
CH.454.0005
Jian (煎) — Chinese Pan-Fry: Potsticker Crispy-Base Technique
Jian (煎) is the Chinese pan-frying technique — cooking in a moderate amount of oil with sustained co…
CH.454.0006
Jian (煎) — Chinese Pan-Fry: Potstickers and Crispy Bases
Jian (煎) is the Chinese pan-frying technique — cooking in a moderate amount of oil with sustained co…
CH.454.0007
Liu (熘) — Slippery Fry: Velveting Plus Quick Sauce
Liu (熘) is the Chinese technique of pre-cooking a velveted protein in oil or water, then returning i…
CH.454.0008
Liu (熘) — Slippery Fry: Velveting Plus Quick Sauce Coating
Liu (熘) is the Chinese technique of pre-cooking a velveted protein in oil or water, then returning i…
CH.454.0009
Test Wok Technique Entry
Test entry to check API response format.
CH.454.0010
Wok Hei (镬气) — The Breath of the Wok
Wok hei — literally 'breath of the wok' — is the complex, smoky, slightly charred aromatic quality i…
The term wok hei (Cantone
CH.454.0011
Wok Hei (镬气) — The Breath of the Wok
Wok hei — literally 'breath of the wok' — is the complex, smoky, slightly charred aromatic quality i…
The term wok hei (Cantone
CH.454.0012
Xun (熏) — Chinese Smoking: Tea, Sugar, and Wood
Chinese smoking (熏, xun) is a preservation and flavouring technique applied to meats, fish, and eggs…
CH.454.0013
Zha (炸) — Chinese Deep-Frying: Temperature Stages and Double-Fry
Chinese deep-frying (炸, zha) in a wok differs from Western deep-frying primarily in temperature mana…
CH.454.0014
Zha (炸) — Chinese Deep-Frying: The Double-Fry Method
Chinese deep-frying (炸, zha) in a wok differs from Western deep-frying primarily in temperature mana…