"Mn," Lan Wangji says, agreeing with Sunny's assessment of the matter. He nods toward the neatly-arranged beef, sitting in slices on a serving platter at the back of the stove atop an unlit burner. "My husband would be disappointed if I did not impart that with much more flavor. Heating the aromatics unlocks their flavor." Demonstratively, he scrapes a little pile of thinly-sliced ginger and garlic into the wok.