Cooking utensils are an important part of any kitchen, but Chinese cooking utensils are especially important in Chinese kitchens. These utensils are used to prepare and serve food, as well as to cook it in the traditional Chinese way. Here is a list of the ten most common cooking utensils used in a Chinese kitchen:
1. Wok: The wok is one of the most iconic cooking utensils in Chinese cuisine and is used for stir-frying, steaming, boiling, braising, and deep-frying.
It is usually made out of cast iron or carbon steel and has a curved shape that allows for even heat distribution.
2. Cleaver: The cleaver is another essential tool in Chinese cooking and is mainly used for chopping meat and vegetables. It has a wide blade that can easily slice through tough foods like bones or tendons.
3. Spatula: A spatula is used to mix ingredients together when stir-frying or sautéing and can also be used to move food around while it’s cooking. It usually has a wooden handle with a metal head that can easily scrape up food from the bottom of the pan or wok.
4. Chopsticks: Chopsticks are not only used for eating but also for stirring food while it’s cooking in the wok or pan. They have an even surface area which makes them ideal for this purpose as they won’t scratch the wok’s surface as easily as other utensils might do.
5. Steamer Basket: Steaming is a popular method of cooking in China and requires a special type of basket called a steamer basket which sits inside a pot filled with water so that steam can circulate around whatever you’re steaming (usually buns or vegetables).
6. Rice Cooker: Rice cookers are essential tools in any Chinese kitchen because rice is such an important part of traditional meals there. They use electricity to boil water which then cooks the rice perfectly every time without having to worry about burning it on the stovetop.
7. Rolling Pin: Rolling pins are mainly used for making dumplings, buns, noodles, and other types of dough-based dishes found in many traditional Chinese dishes such as wontons or jiaozi (dumplings). They come in various sizes and shapes but all have an even round surface so that dough won’t stick to them when rolling it out flat on a floured surface..
8. Colander: A colander is useful when you want to drain boiled noodles or other types of food quickly without having to wait around for them to cool off before straining them out into the sink or bowl below it . The holes help water drain out quickly while keeping any solid pieces from going down the drain accidentally .
9. Ladle : A ladle is great for scooping out soups, sauces , stews , or curries from their pots and transferring them into bowls . They usually have long handles that make it easy to reach into deep pots without having to get your hands too close .
10. Skimmer : Skimmers are flat perforated discs with long handles that make it easy to remove cooked foods from boiling liquids without spilling too much liquid at once . This makes them ideal tools when making soups , broths , stocks , dumplings , etc .
In conclusion, these ten cooking utensils are essential tools found in any traditional Chinese kitchen – from the iconic wok to the versatile skimmer – each one has its own unique purpose which helps make preparing meals much easier than if these tools were not available!
Conclusion : What Are The Ten Cooking Utensils In Chinese Kitchen? The ten most common cooking utensils found in any traditional Chinese kitchen include – Wok, Cleaver, Spatula, Chopsticks, Steamer Basket, Rice Cooker, Rolling Pin, Colander Ladle & Skimmer – each one having its own unique purpose that helps make preparing meals easier!