Chinese Cooking Utensils

There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that all the time tastes like grandma's, some of the utensils simply cannot be supplanted by what you see in American stores.

Chinese Wok

Cooking

Deep pan with round bottom used in some ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick.

To season: Fill pan with water. Add soap and soda and bring to boil. Pour off water, wipe dry. Place pan over strong heat. Add oil and rotate till pan is coated. Pour off excess oil. Place pan over weak fire and wipe with dry cloth.

To clean: After using pan, wash while still hot. Wipe and place over heat to dry completely.

Knife

Heavy and wide. All purpose - for paring, cutting, slicing, chopping and carving.

Iron Palette

Comes in quadrate or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sautéing and basting.

Iron Spoon

Use back side for mixing food with minimum breakage.

Steamer

Used for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the shop made of separate materials. But Chinese believe that the traditional steamer works the best.

Slotted Spoon

Used for deep frying and boiling to get rid of excess oil or water.

Wire Sieve

With handle. Used for boiling noodles, dumplings, etc.

Steamers for Pastries

Small in size - about 15cm (6") in diameter. Used in same method as large steamer. Serve hot pastries in steamers. Typical foods served are small meat buns (small steamer meat buns, or Xiao Long Bao Zi), steamed meat dumplings (Shao Mai), etc.

Moulds for cookies

Made from wood with varied carved designs. No longer favorite in the modern society since population tend to buy cookies off the shelf. Some may still use the moulds for major holidays, or just Chinese New Year.

Bamboo Brush

Used for washing hot wok. Guess only population in some rural areas still use this type of brush. More population use quarterly washing cloth found on market.

Rolling Pin

Used for establishment noodles, dumpling skins, Chinese pancakes, and more. With the busy daily life nowadays, most of time population select to buy ready to cook fresh noodles and dumpling skins from the small vendors seen on the road to save us time. select ones made from sturdy wood.

Chinese Cooking Utensils

Mouse Pen Tablet