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What Cantonese chefs share with kung fu fighters – speed and timing, necessary to produce breath of the wok textures and flavours

‘Wok hei’, or ‘breath of the wok’, is a distinct element of Cantonese food culture, and – much like martial arts – mastering it requires years of practice and dedication.

Hong kongLlewellyn cheungWok heiReath of the wokAntonese cookingCantonese cuisineStir fryStir fryingMing courtLangham hospitality groupO lee fook

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