Food 📈
Speed 📈
Gas bills 📈
Water bills 📈

有些人認為 這種檯面為何要一直浪費水跟天然氣...
其實不對!!
水一直流的作用是保護，檯面溫度不能太高而且那種檯子，有些會有電路跟水路管線...必須一直讓水流動持續降溫...
如果沒有讓水流動，放在檯子上的水鍋會在幾十秒內直接破百度沸騰...對廚師很危險...
在來就是天然氣，那種爐子的噴嘴比較不同，所以他們不是像瓦斯爐那樣自己切的，所以點火危險又麻煩...
所以他們除非休爐不然一般只會把火轉小，而火很強是因為要快速，所以東西熟成很快反而是節省的....
而中間間歇不把火關小是因為，熱鍋加上需要維持檯面溫度，可以快速轉換翻炒，所以才不把火關小...
不然做生意的誰會把錢(天然氣)放在那裏空燒....

He's a human flamethrower

I did this job for 5 years while I was a teenager in a luxurious taiwanese restaurant in Quebec city Canada and miss cooking with multiples wokes at the same time, im  really gratefull of this job because I learned to work efficiently under pressure and it still serve me to this day. Huge respect to the cook , he know his stuff.

He has mastered the art of wok, water and extreme heat and speed. The critical skill being heat management by all the tools and skills at his disposal. Marvelous art.

一个人应付3个大旺炉

I can watch this guy cook all day

熱炒店內場原來是這麼戰鬥的 🤯
廚師的功夫讓人佩服！！

強!!! 雖然本魔師 當兵時要負責600人的伙食，
但仍然自嘆不如，差遠了!!! 我們只負責快速把食物煮熟餵豬，不必考慮太多!!!

往往這種環境炒出來的菜 才是最好吃

看了超餓，這爐的火力真兇殘

Like cooking on top of an erupting volcano! 😃  Impressive skills

if you walk into a chinese restaurant and its your first time there.then you should order fried rice,depend on the fried rice,you would know the skill of the chef

That is why Taiwan has the best food in the world.

Watching this is memories from working with a former employee once  used too work alongside a chef

這根本是藝術的展現。無他唯手熟爾，川菜師傅粵菜師傅我相信都各有一番領域。無私

Вечно смотреть можно на струящуюся воду горящий огонь и на то как работает МАСТЕР !

very fast and professional cooking skills..in a matter of minutes everything is ready

this is the reason why i love chinese/taiwanese food. they only cook your food after you order. you will know that it's freshly cooked. most of the chinese/taiwanese restaurants i know.

This Master Chef is indeed a very skillful one.