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translated into English, it can be translated as 'wok thermal radiation' or, metaphorically, as the 'breath of the wok'. The phrase "breath of a wok" is a poetic translation Grace Young first coined in her cookbook The Wisdom of the Chinese Kitchen. In her book The Breath of a Wok, Young further explores the ideas and concepts of wok hei. An essay called "Wok Hay: The Breath of a Wok" explains how the definition of wok hei varies among cooks and how difficult it is to translate the term. Some define

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