Why are all the dishes in the restaurant fried by fire?

Anyone who has been to restaurants should have seen that some chefs in restaurants, fast food restaurants and hotels really use big fires when cooking, and some even have a burning fire in their pots. It is undeniable that whether a dish is delicious or not is closely related to the temperature. For example, some people only need to stir-fry with fire to taste delicious, and some dishes need to use fire in the early stage and slow fire in the later stage.

In restaurants, the temperature in the pot is relatively high. High temperature can make the water on the surface of food evaporate faster and the oil oxidize faster. In addition, the ingredients can fully react with various seasonings, so that the fried dishes will have a different taste from those fried in a small pot at home. Just like a chef frying the same dish, frying with a firewood stove in the countryside is better than frying with a gas stove at home. And the cooking in the restaurant is not just for the delicious dishes.

Another consideration is to speed up the serving and not keep the guests waiting.