Wok hei
镬气 / 鑊氣 · wok6 hei3 (jyutping)
The smoky, seared quality of food stir-fried fast over very high heat; the Cantonese term means 'breath of the wok'.
What it means
Wok hei (鑊氣) is Cantonese for 'breath of the wok'. It describes the flavor, aroma and character that food takes on when it is stir-fried in a seasoned wok over a high flame while being tossed quickly.
Wikipedia attributes it to caramelization, Maillard browning and the partial combustion of oil at temperatures above 200 °C. Marion's Kitchen describes ingredients that char while they are tossed and then mingle with hot air, steam and smoke in the wok.
Wikipedia names dry-fried beef chow fun as a classic dish for it. Home cooks can approach the effect with technique, but Marion's Kitchen says it takes more skill than casual wok cooking, and Made With Lau notes that home burners are weaker than restaurant ones, so noodles need longer to brown.
A common mix-up
Wok hei is not spice or chili heat; it is a seared, smoky quality from the pan and the flame.
Questions people ask
Is wok hei a taste, a smell or a texture?
Wikipedia treats it as all three: the flavor, aroma and character that stir-frying at very high heat gives food.
Can you get wok hei at home?
Partly. Marion's Kitchen recommends a carbon steel wok, heating it until smoke wisps appear, prepping everything first and keeping food moving. Made With Lau says home stoves limit it, so noodles need extra time to toast before stirring.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.