Chinese cooking tools have evolved over centuries to create authentic Chinese cuisine. Each one serves a specific purpose, as they are the very essence of Chinese cooking. They represent a connection to the past and a bridge to the future, where innovation and tradition harmoniously coexist in every kitchen. However, some tools are nice to have as they can still enhance your Chinese culinary experience. Each tool carries the wisdom of countless generations, making it an indispensable part of your authentic Chinese cooking journey. Here are some Chinese cooking tools that I believe will make your culinary journey more enjoyable, and with the right tools in your kitchen, you will be well on your way to creating authentic Chinese cuisine.
WOK 镬
(wok)
A wok made from either carbon steel or cast iron comes in various sizes, and a 14-inch wok is a good option for home cooking. Ensure maximum contact with the heat source for effective stir-frying. It is designed for gas cooking but can be used on an induction cooktop if you have a compatible one. The wok’s unique shape makes it versatile and perfect for a variety of cooking tasks. High sides and sloping edges make tossing and stirring food easy while cooking, while the deep bowl and flared rim allow for high-heat cooking without burning food.
CLEAVER 菜刀
(choi dou)
It’s a large, heavy knife with a broad blade, perfect for chopping, slicing, and dicing meats and vegetables. When choosing one, look for a comfortable grip and consider a wooden handle for a non-slip hold. Cleavers can perform a range of tasks, from chopping and slicing to dicing and even tenderizing meat or crushing garlic with their flat sides. Stainless steel cleavers are low-maintenance and stain-resistant, while carbon steel cleavers offer sharpness but require more care to prevent rust.
STEAMER 蒸笼
(zing lung)
This versatile steamer basket, available in stainless steel and aluminum, can be placed directly over the heat source to steam dumplings, buns, and other dishes. It can even double as a large soup pot. These stackable steamers are perfect for preparing large meals or steaming multiple types of food at once. You can also use them to reheat leftovers by adding a few inches of water to the bottom, arranging the desired number of tiers, and placing heat-proof dishes of food on each tier.
BAMBOO STEAMER 竹蒸笼
(zuk zing lung)
Bamboo steamers, available in various sizes, are used directly over boiling water, adding a unique flavor to dishes. They have a slightly dome-shaped lid that prevents condensation from dripping onto the food. While bamboo steamers are cost-effective, they may not last as long as stainless steel ones. However, they excel at releasing steam, making them ideal for delicate foods like steamed bread. Keep in mind that you’ll need a large, deep pan to accommodate both the water and the steamer.
CHOPPING BLOCK 砧板
(záám báán)
A Chinese Chopping Block, also known as a butcher block, is a vital tool in Chinese culinary traditions. It is specially designed for slicing, mincing, and cutting both meats and vegetables, often used in conjunction with a cleaver. These sturdy and durable blocks provide a reliable surface for various chopping tasks, ensuring precise and efficient food preparation. Whether you’re slicing meats or finely chopping vegetables, a Chinese Chopping Block is an indispensable companion in the Chinese kitchen.
WOK SPATULA 镬鏟
(wok cáán)
Is a versatile tool crafted from wood or stainless steel. With its wide, curved edge, it’s specifically designed for wok cooking, this essential utensil streamlines the process of stir-frying, making it quick and efficient. While there are metal and plastic options available, bamboo is often the preferred choice. When selecting a wok spatula, ensure the handle length matches the width of your wok for safe and effective use. A sturdy metal spatula is particularly handy for scraping up flavorful bits.
WOK LADLE 镬勺
(wok siuk)
The wok ladle is a specially designed, large spoon crafted for wok cooking. Its unique shape allows it to excel in tasks within the kitchen, including cooking soups, stews, and sauces. Experienced cooks also use it for stir-frying. With its extended handle, it safeguards against intense heat and splatters, enabling effective tossing and stir-frying of vegetables and meats. This versatile tool ensures even heat distribution in the wok and speedy sauce serving. The wok ladle is a must-have tool for any home cook who wants to master the art of wok cooking.
SCOOP STRAINER 筲箕漏勺
(sou gei lou siuk)
A stainless steel scoop strainer is a vital tool in Chinese cooking. Its flat, shallow, and wide mesh design attached to a long handle allows for the efficient retrieval of ingredients from hot liquids like boiling water or oil. This strainer’s fine mesh drains excess liquid, preventing overcooking and ensuring precise control over the cooking process. Its durable stainless steel construction makes it a long-lasting and easy-to-clean kitchen essential, perfect for tasks like blanching, deep-frying, and handling delicate dim sum and dumplings.
SPIDER STRAINER 蜘蛛漏勺
(zi zyu lou siuk)
A spider strainer is a valuable tool in Chinese cooking, consisting of a deep, round wire mesh basket attached to a long handle with a bamboo grip. The bamboo handle provides a heat-resistant and comfortable grip, making it ideal for tasks that involve fishing out food from hot oil or liquids, such as deep-frying and blanching. Its round, web-like mesh design allows for efficient drainage of oil or liquid while safely retrieving ingredients. The combination of the wire mesh and bamboo handle makes it a versatile and indispensable tool for achieving precision and control.
CLAY POT 煲仔
(bou zái)
A traditional Chinese cooking vessel made of unglazed earthenware clay, equipped with a lid and a single handle. Clay pots are durable and can withstand high temperatures, making them ideal for cooking over a direct heat source. This unique clay cookware heats up slowly, ensuring even heat distribution and diffused heat retention, making it perfect for slow-cooking and simmering. This creates distinct flavors in Chinese cuisine, making clay pots ideal for preparing congee, and other flavorful rice dishes.
CASSEROLE 煲仔
(bou zái)
A casserole, crafted from ceramic, clay, or iron, is a versatile tool in Chinese cuisine, essential for slow-cooking, braising, and creating rich flavors. It’s ideal for stews, soups, and one-pot meals, offering even heat distribution and moisture retention. Unlike rice clay pots, casseroles are larger, suitable for various dishes, and oven-safe. Casseroles are known for their ability to infuse Chinese dishes with deep, complex flavors. Their versatility and even heat distribution make them invaluable in Chinese cooking.
HERBAL SOUP POT 药煲
(jeok bou)
A Chinese herbal soup pot is a tall, narrow pot made of clay or ceramic, equipped with a lid. It’s designed for the specific purpose of cooking Chinese herbal soups renowned for their medicinal properties. The pot’s unique shape helps concentrate and enhance the herbal flavors, making it perfect for brewing tonics and health-focused soups that require extended simmering. Unlike traditional clay pots or casseroles, the Herbal Soup Pot is tailored to extract and emphasize herbal essences and flavors, distinguishing it as an essential tool in Chinese cuisine.
CHINESE PICKLE JAR 泡菜坛
(pááu choi táán)
A Chinese pickle jar is used for fermenting and pickling various ingredients in Chinese cuisine. It is typically made of glass or ceramic, featuring a large, cylindrical shape with a wide mouth and an airlock lid. The most distinctive feature of a Chinese pickle jar is its water moat around the neck, which is filled with water. This moat creates a seal that prevents air from entering the jar, a crucial element for preserving the pickled food. Chinese pickling jars are larger and specially designed for pickling, supporting traditional techniques to create a range of preserved delicacies.
CHARCOAL STEAMBOAT 木炭火锅
(muk táán fo wo)
Charcoal steamboat is a traditional Chinese cooking tool used to cook food in a broth using charcoal as a heat source. It is believed to have originated in the Qing Dynasty and is often used to cook seafood. Charcoal steamboats are typically made of metal or clay and have a wide pot with a chimney and a compartment for burning charcoal. The charcoal, placed in the designated section, imparts a unique smoky flavor to the dish, setting the charcoal steamboat apart with its traditional, slower cooking style when compared to the hot pot.
HOTPOT 打边炉
(dáá bin lou)
A hot pot is made of metal or ceramic and has a divider that allows you to cook different broths at the same time. Hot pots can use a variety of heat sources, including butane, electric, and induction. To use a hot pot, place it at the centre of the dining table and fill it with a simmering broth. Diners then customize their meals by cooking various ingredients in the broth. Hot pot is a fun and communal way to enjoy meals with family and friends, especially during the winter months. Though optional, it can be a great way to bond with loved ones.
CHOPSTICKS 筷子
(fáái zi)
Cooking chopsticks, often made of bamboo or stainless steel, are longer and sturdier than regular dining chopsticks. They are designed for culinary tasks in Chinese cooking, such as stir-frying, flipping, and deep-frying. The longer length allows cooks to safely handle hot ingredients in woks and pans, keeping their hands at a safe distance from the heat. The sturdiness of the material ensures durability and heat resistance, making them ideal for high-temperature cooking. Cooking chopsticks are specifically designed for the demands of cooking in Chinese cuisine.
ROLLING PIN 搓面棒
(cho min pong)
Chinese rolling pins are straight and smooth wooden dowels, known for being shorter and thinner. This compact size facilitates one-handed maneuvering, allowing you to handle the rolling pin with one hand and the dumpling dough with the other. This design greatly enhances control and maneuverability compared to larger, unwieldy rolling pins, enabling smoother and more precise dough shaping. The result is perfectly round dumpling wrappers with thinner edges compared to the middle.
MORTAR AND PESTLE 研钵 杵
(yán bo cyu)
A traditional Chinese mortar and pestle is typically crafted from stone or ceramic. This heavy-duty set allows for grinding and crushing spices, herbs, and garlic with ease, releasing their full flavors and aromas. Its design and weight provide stability, making it perfect for creating pastes, sauces, and seasoning blends used in various Chinese dishes. The coarse surface of the mortar ensures efficient grinding, enhancing the depth of flavors in the cuisine. This tool remains integral in Chinese cooking, enabling the preparation of authentic and flavorful meals.
STONE MILL GRINDER 石磨
(sek mo)
A stone mill grinder, also known as a manual stone mill, is a traditional Chinese cooking tool used to grind beans, grains, and spices into fine powders or pastes of the desired consistency. Comprising two flat stones, made of stone or granite, the upper stone is manually rotated to grind the ingredients. It imparts a unique taste and texture compared to modern mixer grinders. While not necessary in modern kitchens, it’s an optional tool for those who appreciate the authenticity and nuances of traditional Chinese cuisine.
BAMBOO WOK BRUSH 竹炒鑊掃
(zuk cááu wok sou)
A bamboo wok brush is made from a bundle of bamboo bristles securely attached to a wooden handle. The bamboo bristles are soft and flexible, making them ideal for scrubbing woks without damaging the seasoning. These brushes are highly effective at removing food residue and grease from the wok. Their primary purpose is to ensure woks remain in optimal cooking condition by preserving their patina and enhancing their longevity. If you own a wok, a bamboo wok brush is highly recommended for wok care and durability.
