>>24075782>>24085477Just because it's common doesn't mean it's good, tons of traditional chinese dishes are absolute shite. There's a reason the major style of chinese cuisine that became popular outside the mainland is cantonese, because it's one of the ones that is still flavorful without dowsing everything in chili oil for no reason at all. Traditional sichuan food as an example is literally horrible, it straight up doesn't taste good most of the time. I'm 90% convinced it's just the way it is because the retards who created it wanted something that could clear their sinuses of the pollution. And no that's not just me saying "spicy food bad" because sichuan pepper numbs you so you can't even taste it, only leaving you with the horrific texture of sweet potato noodles and rice paper with peanut shards.
>>24086430Wok hei creates char, searing is specifically not what wok hei is about.
>>24087124There is no such thing is blanching in oil, that's called either frying or confit (the modern definition has been extended to mean any fat or oil not just the fat of the animal you're cooking).
Wok Hei is a flavor, it has almost noting to do with cooking methodology in the modern era where you could realistically use a blowtorch for the same taste. It's also entirely circumstantial and does not realistically apply to a dish that's so heavy on sauce and sugar.
You are all absolute morons. There are traditional ways of making sweet and sour pork and the one she seems to have been going for is the neo-traditionalist version of cantonese sweet and sour pork which normally uses chinese ketchup but that is largely a more recent edition. Ketchup and bell pepper and pineapple are actually fairly common ingredients in what would generally be considered an "authentic conatonese sweet and sour pork." The traditional method of cooking the pork however is frying it, which obviously does not take any wok hei into account and also is something she didn't do. Her main missteps were indeed cooking the bork wrong but not because she didn't sear it, cantonese cooking almost never sears pork straight into the pan anyway.
