The phrase refers back to the choice of dishes supplied by a Chinese language restaurant the place meals preparation prominently entails a high-temperature wok. The delicacies emphasizes fast cooking strategies to retain freshness and taste, usually incorporating stir-frying, steaming, and braising methods. A particular instance contains the provision of Kung Pao Rooster, Mapo Tofu, and varied noodle and rice dishes ready on this method.
This culinary method holds vital significance in Chinese language delicacies, because the fast cooking course of preserves the textures and vitamins of the elements. Using excessive warmth permits for the event of advanced flavors by means of Maillard reactions and the infusion of smoky wok hei. Traditionally, this cooking type developed as a method of shortly getting ready meals with restricted gasoline, and it continues to be a cornerstone of many regional Chinese language cuisines.