On short notice, we're not going to get a lot of people.

Throughout China, everyone does stir-fries, but only the Cantonese speak about wok hay. They're experts because it's hot and tropical there, with abundant produce and seafood. They cook and eat it quickly, with no leftovers.

There's a complete distaste in the Western mind for even seeing that chicken foot.

When you're eating on the bone, it makes the experience last a little longer. You can suck a little more flavor from the bones after you eat the meat.

You should pay $20 to $30 at the most for this wok, and it will last a lifetime. If you use stainless steel, nonstick or anodized aluminum woks, you can't get it hot enough. And you will need more oil to keep the food from sticking.