Wok Toss: The Art of Stir-Frying

The wok toss (bào) is a fundamental technique in Chinese cooking where ingredients are rapidly tossed and flipped in a hot wok. This creates the characteristic "wok hei" - the breath of the wok - where ingredients are seared at extremely high heat while being constantly moved through the flames.

This fractal visualization uses particle physics to simulate fried rice being tossed in a wok. Each grain of rice, vegetable piece, and ingredient follows realistic parabolic trajectories as they're thrown upward and caught again. The fractal nature comes from the recursive turbulence patterns in the flames and the chaotic paths of hundreds of particles.

Watch as white rice grains, green vegetables, yellow egg pieces, and dark soy sauce particles dance through the air above the wok. Occasional bursts of flame erupt when the toss brings ingredients through the hottest part of the fire. Adjust particle count for more ingredients, toss force for height, speed for frequency, and fire intensity for more dramatic flames.