Super Fast Chinese Wok Skills! Chinese Chef Taking So Many Orders! Fried Rice in Tokyo 

The skill is amazing indeed. The years it must of taken to get that skillful in cooking. They are amazing 🤩

me too

Same. Enjoy watching through. Impressive!

In the Chinese restaurant industry, traditional chef training is very time-consuming and it takes at least 3-5 years to master the required skills, knife skills, side dishes, cooking, seasoning, plating, etc. before they can advance to a qualified junior chef.

Well, that's basic knowledge/skill for every chef on the planet. What I find more impressive is how quiet they are. In a lot of (western) kitchens there always is a lot of shouting and cursing.

@@xarifa777 🤔

ឭឭឭឭឭឮឮឮឭឭឭឮឮឭឭឭឭឮឮឮឮឭឮឭក្្កកកកកកក្្កកកកកកកក្ក្កកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកកក្កក្ដដដា្ដ្ដ្ដដា្ដ្សដាស្ដសដ្ដដដ្្ដ្ដ្ដ្ដ្សដដដដ្្ដដ្ដដដដ្ដដដ្ដដដ្ដថ្ដ្ដ្ដដ្្ដ្្ដ្ដ្ដ្ដ្្ដ្ដ្ដដ្ដដដ្ដដដ្្ដដដដដដងដដដ្ដ្ដ្ដ្ដ្្្ដ្ដ្ឆ្្្ាសដ្ដដដ្ដ្ដ្ដ្ដដ្្ដដ្ដដ្្ដ្្ដដ្ដ្្ដដ្ដ្ដ្ដដ្ដ្្

@@molikabondith5587 ありがとうございます！

Potato starch.

@@restaurantman cornstarch or potato starch are the same function

@@heounin2002 Similar functions, but different properties. Potato starch has a lower gelatinization temperature (140-149°F/60-65°C) than Cornstarch (144-162°F/62-72°C), so it is able thicken liquids faster than Cornstarch, when heat is applied. Additionally, Potato starch is able to withstand higher cooking temperatures before separating.

Not necessary, just looking at their skilful