Chinese food just isn’t the same without woks. It’s the pan that gives your food that charred, caramelized taste. How does this wok hei taste come about? And what makes a good wok? <br /><br />This is the seventh episode of our new season of “Eat China: Back to Basics,” where we answer burning questions you might have about Chinese food. <br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />0:00 What is wok hei<br />01:52 The best wok in China<br />04:32 Mastering wok cooking<br />07:04 Family of ironsmiths<br /><br />If you liked this video, we have more explainers about Chinese food:<br /><br />Why Is Mala so Addictive? All About This Numbing Spicy Sensation | Eat China: Back to Basics S4E6<br />https://dai.ly/x8aydk5 <br /><br />Why Bamboo Steamers Make the Perfect Dim Sum | Eat China: Back to Basics S4E5 <br />https://dai.ly/x8aljm0 <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Yoyo Chow<br />Videographer: Patrick Wong<br />Editor: Nicholas Ko <br />Narration: Victoria Ho<br />Animation: Stella Yoo<br />Mastering: César del Giudice <br /><br />#wok #wokhei #chinese<br />
