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1. Scene a Cafe at China World Hotel is serving up a noodle feast - from Beijing noodles to Singaporean laksa - and wok dishes.

2. This is the application of science to the art of cooking, and involves playing with physics and chemistry as much as with a wok and pan.

3. Heat up a little oil in a large pan or Chinese wok, and add shredded ginger and Sichuan peppercorns.

4. Enjoying this dish requires you to rip apart two hard pitas made with unfermented flour, which the cook then boils in a massive wok of seething lamb soup.

5. Pour the sauce in the wok into the bowl and then cover the bowl.

6. Southerners like their vegetables hot off the wok, and limit cold dishes to little plates of appetizers served before the main courses.

7. These pickled mustards are finely shredded and added to the wok with sour pickled plums, a handful of dried chilies and Sichuan peppercorns.

8. Heat up some oil in a large wok or frying pan and fry the garlic until fragrant.

9. Heat up some oil in a large wok or frying pan and throw in the chopped spring onions to flavor the oil.

10. Heat up the oil in a deep wok or frying pan and wait until the oil is heated.