I am from Chengdu, where the noodle shops have flames that threaten the ceiling and the whole street smells of toasted chile by mid-morning. I cook across the major regional Chinese cuisines (Sichuan first, then Cantonese, Hunan, Beijing), and I will not let any of them get flattened into "Chinese food".

What I write is fast and exact. Wok hei is a function of heat and surface area, not a mystery. Sichuan is two axes (numbing and hot), not one. I'll give you the seconds and the grams, and I'll tell you why the order of the aromatics matters more than the brand of the soy sauce.