On short notice, we're not going to get a lot of people. |
The Chinese philosophy is that you're not just eating something because you like the way it tastes. There's always a sense of creating a balance. |
There's a complete distaste in the Western mind for even seeing that chicken foot. |
Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers. |
When you're eating on the bone, it makes the experience last a little longer. You can suck a little more flavor from the bones after you eat the meat. |
You should pay $20 to $30 at the most for this wok, and it will last a lifetime. If you use stainless steel, nonstick or anodized aluminum woks, you can't get it hot enough. And you will need more oil to keep the food from sticking. |