| Change log entry 87741 | |
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| Processed by: | richwarm (2024-12-25 04:42:13 UTC) |
| Comment: |
<< review queue entry 80767 - submitted by 'mdbg' >> Wiktionary describes it as "the slightly seared flavour imparted to food that has been traditionally cooked in a seasoned wok". Cantonese 鑊氣 / 镬气 (wok6 hei3). Commonly known in English as "wok hei". https://en.wiktionary.org/wiki/wok_hei https://zh.wikipedia.org/zh-cn/%E9%91%8A%E6%B0%A3 https://www.youtube.com/watch?v=z1pS4KmYU2A ------------------------- Editor: 大火快炒鴨肉與脆筍絲，高人氣的鴨肉羹鑊氣十足。 葉怡蘭指出，專業的炒飯在家裡絕對料理不出來，「除了乾鬆又粒粒分明的飯粒，油而不膩又吃得出旺火鐵鍋的鑊氣，那是外面吃才有的熱鬧。」 |
| Diff: |
# 鑊氣 镬气 [[huo4qi4]] /intense smoky aroma from high-heat wok cooking/ + 鑊氣 镬气 [[huo4qi4]] /"wok hei", a distinctive smoky, charred, and slightly caramelized flavor imparted to food cooked in a wok over a high flame (orthographic borrowing from Cantonese "wok6 hei3")/ |