Equipment and Utensils

Actually, you don't need special equipments to cook Chinese food. In the normal UK family, the usual utensils are enough for you to make a nice Chinese meals. However, the traditional Chinese utensils will make your Chinese dishes easier and more pleasant to prepare.

Wok
Not suprisingly, the most important piece of equipment in the Chinese kitchen is the wok. there are many different varieties of wok. The wok is bowl-shaped and has deep sides and a curved bottom designed to allow the heat to spread rapidly and evenly around the whole surface. It can be used for deep-frying, steaming, braising, as well as stir-frying. An ordinary frying pan can not really be used as an alternative to the wok for authentic Chinese cooking.

Woks come with either one long handle or two wooden side-handle (occasionally metal).

Bamboo steamer, wok and lid and drain wire, cleaver and chopboard

The former is for stir-frying and general use, the latter for steaming or deep-frying. Woks are now manufactured in a number of different metals. Cast iron wok is best-- excellent conductor, virtually non-stick and fairly inexpensive. Fancy woks with elaborate plastic fittings, or 'non-stick' ones, are not better as traditional iron wok.

New woks, apart from non-stick ones, it needs to be seasoned before use. To season a wok, rinse it in water, dry it, then heat it slowly for ten minutes or so and wipe with a little oil (use kitchen roll ); let it cool, and wipe again, repeating the whole process until it is clean. After some use, the interior surface of the wok will turn black. This is fine. Never clean it with detergent; always use plain water and dry thoroughly before rubbing it with a little oil. If it rusts, scrub it off and season the wok again before use.

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Wok lid and stand
Alongside a wok, the only essential equipment you need for basic Chinese cooking is a large lid for the wok (for use when steaming). An wok stand is also very useful. Because English gas or electric cooker are not designed for using wok, a stand provides a secure base for the wok over the gas flame or electric ring (gas is to be used by preference for Chinese cooking, as the heat can be turned off immediately).

Scoop
a long metal spatulas often with wooden end, which used to toss and turn ingredients during stir-frying. If you intend to cook Chinese food often, a long-handled metal spatula, a sieve and long wooden chopsticks will prove useful.

Cleaver
Or Chinese chef's knife. This is a important equipment in Chinese kitchen. No Chinese cook would without one. This is a all-purpose cutting tool. A good Chinese chef's knife is well balanced, well constructed, and has a fine blade that holds an edge. It is easy to use and serves many purposes from chopping up bones to precision cutting. It can slice, mince, chop, crush, tenderize, and scoop up food - and you can even use the end of the handle to grind spices.

Steamer
Usually bamboo steamer, but stainless steel or aluminium one is fine. they are available in different sizes for different purposes.

Chopsticks
Chopsticks are not just for eating in Chinese cooking. They are also used when cooking, for stiring, beating and whipping.

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