 Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking.The term "chao" appears for the first time in the sense of "stir frying" in the "Qimin Yaoshu", a sixth-century agricultural manual, including in a recipe for scrambled eggs.In sources from the Tang dynasty (618–907), "chao" refers not to a cooking technique, but to a method for roasting tea leaves.