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Oil until just right, another toasts the ginger, cumin and other spices in a wok, and then, in go the ribs. and if you re a devotee of what s called wok hei, you sit as close to the kitchen as possible to capture that elusive, fast-dissipating breath, flavor of the wok itself. toss them around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some la sa shi ding, a spicy chicken dish. hei means energy, life force, or breath, and that s what you re looking for the vestigial flavor, the essence of a very old, carefully seasoned cooking vessel. [ chef speaking mandarin ] ....
it takes two cooks working at once to make this dish. one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what s called wok-hei, you sit as close to the kitchen as possible to capture that elusive fast-dissipating breath flavor of the wok itself. toss them around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some laza zhideng, a spicy chicken dish. hei means energy, life force or breath. ....
Oh, here are the these are the famous ribs? yes. maybe the number one thing that the seriously food-crazed traveler coming back from shanghai will tell you to eat other than the soup dumplings, of course? zeran paigu. or simply, cumin ribs. it takes two cooks working at once to make this dish. one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what s called wok-hei, you sit as close to the kitchen as possible to capture that elusive fast-dissipating breath flavor of the wok itself. toss them around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some laza zhideng, a spicy chicken dish. hei means energy, life force or breath. and that s what you re looking for. ....
it takes two cooks working at once to make this dish. one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what s called wok-hei, you sit as close to the kitchen as possible to capture that elusive fast-dissipating breath flavor of the wok itself. toss them around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some laza zhideng, a spicy chicken dish. hei means energy, life force or breath. ....
It takes two cooks working at once to make this dish. one deep fries the ribs in hot oil until just right. another toasts the ginger, cumin and other spices in a wok. and then in go the ribs. and if you are a devotee of what s called wok-hei, you sit as close to the kitchen as possible to capture that elusive fast-dissipating breath flavor of the wok itself. toss them around, coating those bones with all that good stuff, then serve. and because we like it to burn, thomas orders some laza zhideng, a spicy chicken dish. hei means energy, life force or breath. and that s what you re looking for. the vestigal flavor, the essence of a very old, carefully seasoned cooking vessel. ....