Hei Uncle Victor...

Get your wok on…

Good basic article. I do notice, though, that it keeps talking about the wok being a staple of Cantonese cooking, but all the woks seems to be Madarin, northern style, instead of Cantonese style. Northern is the style Kenji likes to focus on for home cooks, so I guess that makes sense.

He has decent youtube videos linked from there too, I am still laughing at the practicality of a blow torch (and how it looks woking with it), for the folks who don’t have a super high output wok burner.

The lost hei is my one complaint above leftovers.