中火 (Medium Heat)
Pinyin: zhōng huǒ
Definition
Zhong huo is a moderate heat level, typically 300-375°F (150-190°C) wok surface temperature, used for braising, sauce reduction, and cooking ingredients that need time to absorb flavors. It sits between the rapid searing of da huo and the gentle simmering of xiao huo. Most Chinese sauces are thickened and finished at zhong huo to prevent burning while allowing proper emulsification.
Stove Parameters
Gas
Flame tips just touching the wok bottom, about 50% of maximum
Adjust the gas valve so the inner blue cone of the flame is 1-1.5 inches tall and barely reaches the wok. The wok should feel hot but not smoking. You can hold your hand 4 inches above the surface for 3-4 seconds.
Induction
Power level 5-6 (1,000-1,400W)
Induction excels at zhong huo because of its precise temperature control. Set to medium power. The surface temperature will stabilize around 325-350°F. Ideal for sauce-based dishes like mapo tofu.
Electric
Setting 5-6 out of 10
Electric coils hold zhong huo temperature well once stabilized. Preheat for 2 minutes on medium, then adjust as needed. The slow response time actually helps maintain a steady medium temperature.
Ceramic
Setting 5-6 out of 9 or 10
Ceramic cooktops work well for zhong huo. The glass surface retains heat evenly. Set to mid-range and allow 1-2 minutes to stabilize before beginning to cook.
Common Mistakes
- Jumping directly from da huo to zhong huo without allowing the wok to cool slightly — reduce heat 10-15 seconds before the transition point
- Using zhong huo for initial stir-frying, which causes ingredients to sweat and steam rather than sear
- Keeping the lid on at zhong huo for too long, trapping steam and making sauces watery
- Not stirring sauce-based dishes often enough at zhong huo, leading to scorching on the bottom
FAQ
When should I switch from da huo to zhong huo during stir-frying?
Switch to zhong huo after the initial searing phase is complete and you are adding sauce or liquid. For example, in kung pao chicken, sear the chicken on da huo for 60-90 seconds, then reduce to zhong huo before adding the sauce mixture. This prevents the sauce from burning while allowing it to thicken properly.
Is zhong huo the same as medium heat on Western recipes?
Approximately, but Chinese zhong huo tends to run slightly hotter than Western medium heat. In Chinese cooking, zhong huo assumes a well-seasoned carbon steel wok that conducts heat efficiently. Western medium heat (around 300°F) works as a starting point, but you may need to increase slightly to compensate for heavier Western cookware.
What dishes use zhong huo as the primary heat level?
Hong shao (red-braised) dishes, mapo tofu after the initial aromatics bloom, and most sauce-based stir-fries during the finishing stage. Egg dishes like tomato egg stir-fry also benefit from zhong huo for the egg scrambling step, producing soft, custard-like curds rather than rubbery sheets.