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📍Emperor Zhenzong’s Encounter in Jingdezhen ✍️Of all lands under heaven, the place unmatched in porcelain craft is none other than Changnan. In 1004, Emperor Zhenzong of Song, out of his deep admiration for the porcelain, bestowed his reign title "Jingde" upon the Changnan Town, the city we now know as Jingdezhen. Now, Jingdezhen Handicraft Porcelain Industry Site has been added to the World Heritage List, making it the 61st World Heritage Site in China. What wonderful and heartwarming stories would unfold if Emperor Zhenzong encountered today's Jingdezhen? “Emperor Zhenzong’s Encounter in Jingdezhen” invites you to have a time-travel adventure and meet Jingdezhen once again. @ZuoZhangChina @zhang_heqing @SpoxCHN_MaoNing @SpokespersonCHN @consulat_de #Jiangxi# #Jingdezhen# #ChineseHistory# #ChineseCulture# #video#

The burner under a Chinese restaurant wok puts out 100,000 to 150,000 BTUs of heat. The strongest burner on your home stove tops out near 12,000. Some restaurant jet burners run past 200,000. Roughly ten times your kitchen, sometimes twenty. At that heat an empty steel wok can climb past 800 degrees Fahrenheit, and food sears the instant it touches the metal. The Cantonese call the result wok hei, the breath of the wok, the smoky charred taste you can almost never pull off at home. It comes from a few things happening at once in seconds: the browning reaction that crusts a steak, the sugars in the sauce caramelizing, and tiny droplets of oil catching fire in the air as the cook throws everything around. One dish off the fire takes about ninety seconds. That speed is also why a giant order lands in ten minutes. Nothing sits in an oven waiting. Every ingredient is washed, cut, and portioned before you ever call, so once the ticket prints the cook is assembling, not prepping. Each dish hits the flame, gets tossed together, and slides into the box still steaming. The wok's whole design traces back to one problem: saving fuel. Wood and charcoal ran expensive across much of old China, and a thin round metal bowl dropped into the flame heats faster and wastes less than a flat pan sitting on top of one. Cooks chopped everything small, because more surface area meant less time over the fire, and they learned to work in fast bursts of high heat. For most of Chinese history, stir-frying wasn't even the common way to cook. Boiling and steaming came first, partly because the oil stir-frying needs was costly. The technique took off in the late Ming dynasty, the 1500s and 1600s, when firewood near the growing cities got expensive enough that cooking fast and cheap really mattered. Less fuel burned per meal, and busy city trade rewarded the speed. A money-saving trick slowly became the signature of an entire cuisine. Steel melts around 2,500 degrees, so the food never gets remotely close. But the instinct behind that tweet is right. The reason your takeout shows up in ten minutes, scorching, is a four-hundred-year-old fix for an energy problem, still roaring under a wok tonight.