Wanna know why your Chinese food never tastes as good as it does at the restaurant? It's not better ingredients, it's not ancient Chinese secrets, it's not even MSG (though all of those things can help). It's this: ridiculously high heat. And we're not talking Atlanta on a hot day high heat, we're talking campfire-set-by-a-Red-Dragon-who-came-straight-from-the-depths-of-Mount-Doom-if-Mount-Doom-were-on-the-sun hot.
Take a look in a Chinese restaurant kitchen and you'll see the wok chef tossing the contents of his wok with one hand while scooping up bits of sauce and seasonings with the wide flat ladle held in his other, all the while adjusting two valves set by below the surface with a flick of his knees. To achieve the massive amount of heat output needed for the best stir-fries, these knee-valves control not only gas output, but oxygen as well, in order to burn faster and hotter.
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Mr. Steven Luo
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