Cooking lesson by wok master Tang Chi Keung chef of the Lili restaurant - The Peninsula, Paris

The Peninsula Hotel kitchen is unlike any other Parisian palace one. Equipped and organized in true Chinese style, woks, stove and huge soup kettles attest of the authenticity of the Cantonese cooking.
Originally from Hong Kong, the chef Tang Chi Keung worked for ten years for the Peninsula Hotels group.
Enjoy a one Star Michelin wok master lesson of Cantonese Gastronomy!
Discover the full article here : goo.gl/MwXuGG

[@StropSharp]

mastering the "art of the temperature" is one of the keys it'll either burn your food, or be undercooked. good point, good point