The phrase refers to the selection of dishes offered by a Chinese restaurant where food preparation prominently involves a high-temperature wok. The cuisine emphasizes rapid cooking methods to retain freshness and flavor, often incorporating stir-frying, steaming, and braising techniques. A specific example includes the availability of Kung Pao Chicken, Mapo Tofu, and various noodle and rice dishes prepared in this manner.
This culinary approach holds significant importance in Chinese cuisine, as the rapid cooking process preserves the textures and nutrients of the ingredients. Utilizing high heat allows for the development of complex flavors through Maillard reactions and the infusion of smoky wok hei. Historically, this cooking style evolved as a means of quickly preparing meals with limited fuel, and it continues to be a cornerstone of many regional Chinese cuisines.
