Stir-frying, a quick cooking method, emphasizes preparation and timing, requiring ingredients to be cut precisely and added at exact moments for optimal flavor.
In Chinese, 'meat' typically refers to pork, the most common animal protein. Stir-frying reflects this culinary culture that embraces simplicity and flavor.
The essence of stir-frying involves heating fat and minimizing water usage, relying on the ingredients' juices which enhances the dish's taste and freshness.
Served immediately after cooking, stir-fried dishes must be eaten while hot, as they lose appeal when cooled or reheated, showcasing the need for timely service.
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