CHINAWARE

• tools and equipment •

Wok
The wok is the most important utensil in the Chinese
kitchen. Traditionally made of heavy iron or steel and
equipped with two handles, this versatile, concave-
shaped pan is used for stir-frying, deep-frying, pan-
frying, steaming, and stewing.

Spatula
The Chinese spatula is specially designed for stir-
frying in the wok. The edge of the spatula bowl is
rounded to fit the shape of the pan, and the utensil
itself is sturdier overall than the usual American one,
to allow stirring and tossing of large quantities of
food.

Cleaver
Made with tough metal and with a blunter edge
than Western cooking knives, the Chinese cleaver
can slice and chop meat, cartilage and bone. The
dull side and the flat side of the blade even have
uses too — from tenderizing meat to crushing garlic
and ginger.

Steamers
Used for steaming everything from buns to dumplings,
bamboo baskets come in many sizes and are a great way
to cook food without all the grease. Simply lower one
onto a steamer rack placed in a pot or wok of boiling
water and voila!
Spider Strainer
The wire-mesh skimmer sometimes called a
spider (for its web-shaped pattern) is used to
scoop hot foods out of boiling water or oil.
It’s the perfect tool for lifting freshly fried
spring rolls from a wok or hot noodles from
a broth.

Rice Cooker
A modern invention, but a useful one. While the
traditional way involving a clay pot has its charms,
there’s something to be said for having plenty of hot
rice available at the push of a button.

Sizzling Platter
Sizzling-platter dishes, also called “iron-plate”
dishes, have recently become popular menu items
in Chinese restaurants. These dishes are named
for the heavy iron platter that is used for serving.
Steamer
Steaming is a great way to lock in the flavour of
food and is used extensively in Chinese cuisine.
While steamer racks are commonly used, a recent
invention for domestic kitchens is the 3-tier
steamer. It’s separated by two decks — each
perforated with holes — allowing it to steam two
or more items at the same time.

Bamboo Chopsticks
Chopsticks are not only for the dinner table!
The ones used for cooking are longer and
made from bamboo or wood to withstand high
heat. Chopsticks are a central tool for Chinese
food preparation: mixing ingredients, flipping
food — even beating eggs.

Wok Brush
A bamboo wok brush is hardy and tough
enough to get your wok properly clean
without having to use detergents, and
won’t ruin the patina on your seasoned
wok.
 CHINAWARE
• flatware •
Chopstick
Each of a pair of small, thin, tapered sticks of wood,
ivory, or plastic, held together in one hand and used
as eating utensils, especially by the Chinese, the
Japanese, and other people in eastern Asia.

Chinese tea cup

A cup from which tea is drunk.

Tea pot
A container for making and serving tea with a handle and
a shaped opening for pouring
Soup bowl
A container in which soup is served.

Rice bowl
A dish out of which rice is eaten.

Small plate
Small plates of different foods that are served in
small portions instead of one large meal.
Casserole
A dish made by cooking meat, vegetables, or other foods in
liquid inside a heavy container at low heat, or the heavy,
deep container with a lid.

Oval Plate
Used for the main course. Used to serve meats,
breads, vegetables, fruits, and cheeses.

Soup spoon
Used to slurp the soup. Also can be used for loose solids
such as rice.
Sauce dish
Used for serving any sauces. Used for serving soy sauces.

Chopstick rest/stand
Used to rest or stand the chopstick.

Soya sauce and vinegar pot

Used for serve soy sauce or vinegar.