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Chopping block |
| The Chinese prefer a wooden chopping block over the plastic ones because it does not slip as easily and a big heavy wooden block big enough to hold what you're chopping is easier to find. |
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Long Wooden Chopsticks |
| The Chinese sometimes use chopsticks for putting food into and taking things out of a wok especially during deep frying |
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Clay-Pot |
| Clay-pot dishes are the Chinese version of the American casserole. |
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Sizzling Platter |
| Sizzling-platter dishes, also called "iron-plate" dishes, have recently become popular menu items in Chinese restaurants. |
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The Chinese Wire Strainer |
| This wide, flat wire-mesh strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. |
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The Chinese Spatula |
| This is a long-handled wide shovel-like blade spatula specially designed for stir-frying in the wok |
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Bamboo steamers |
| Bamboo steamers are great for steaming food and are designed to fit inside the wok. |
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