🥢 Tap an ingredient cup and a bottle or a ladle comes out over the pan. Hold anywhere to pour, and move to aim it — the middle is the hottest part. How long you hold is how much goes in; stop in the meter's green band. Too much crowds the pan and it steams instead of searing. Tap the cup again to put the vessel down.

✊ Hold the wok, then let go to toss it. Tossing IS the mixing: the meter reads the real pile, so a lazy toss really does mix less. The label counts down how many more you need.

🌿 Garnish is the exception. When the meter says LET IT REST ON TOP, stop tossing — real dishes scatter it at the end.

🍽️ Tap the plate (bottom right) to send the dish out. It never serves itself.

👆 Drag spilled food back in. Press a piece on the counter and arc it over the rim — straight at the pan just bumps the side.

⏸ Pause (top right) stops everything — the food, the clock and the customer — and holds the audio settings and this panel.

🥣 Sweet & Sour Pork double-fries in oil first. The big button becomes LIFT OUT — lift while the green ring is showing.

🍽️ Some steps take food back OUT to the bowl on their own. That's real batch cooking, not a mistake: it stops the early ingredients overcooking while you finish the rest.

🔔 Customers order, you cook, you get paid — per dish, as you serve it. Read the speech bubble: some ask you to leave something out, and a 🚫 LEAVE IT OUT button appears at the bottom when that step comes up. Press it instead of pouring. Allergies count double.

⭐ You're graded S to F on the cooking, capped by whether you gave them what they asked for. The last customer of every shift is a critic: harder to please, pays more.

Every recipe is real — orders, techniques, and tips from The Woks of Life, Just One Cookbook, and Wikipedia. Learn it here, cook it for real.