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? 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. Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter 0:00 What is wok hei 01:54 The best wok in China 04:49 Mastering wok cooking 07:22 Family of ironsmiths If you liked this video, we have more explainers about Chinese food: Why Is Mala so Addictive? All about This Numbing Spicy Sensation | Eat China: Back to Basics S4E6 https://www.youtube.com/watch?v=Z5az4NVLrwU Why Bamboo Steamers Make the Perfect Dim Sum | Eat China: Back to Basics S4E5 https://www.youtube.com/watch?v=uETwWJnk0-I Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 Stay updated on Twitter: http://twitter.com/goldthread2 Join the conversation on Facebook: http://facebook.com/goldthread2 Have story ideas? Send them to us at hello@goldthread2.com Producer: Yoyo Chow Videographer: Patrick Wong Editor: Nicholas Ko Narration: Victoria Ho Animation: Stella Yoo Mastering: César del Giudice #wok #wokhei #chinese