Wok Hei also spelled Wok Hay is defined as the flavor which is particularly prized in Cantonese cuisine which is imparted to foods that are stir-fried in a very hot wok; flavor imparted by a very hot frying pan that is so prized by the Cantonese; the aromatic charred fragrance which is infused into the food as a result of frying the ingredients on a wok over a big flame. 

 

Wok is the famous large Chinese cooking pan that is often round-bottomed used to stir-fry foods. Cantonese cooking and cuisine is known for its “Wok Hei” .