Arash Sigarchi Quotes

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.

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.

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.

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.