Basic equipment for Chinese kitchen
1 min readThe Chinese batterie de cuisine consists of very few basic implements: it is said that an itinerant Chinese chef carries only two pieces of equipment with him – a cleaver and a wok.
Opinions differ as to which Chinese equipment is essential in order to cook authentic Chinese food. Almost everyone agrees that besides the Chinese cleaver and the wok, four or five more items should be included: i.e. chopping block, spatula and/or ladle, strainer and steamer.
In a Western kitchen, equivalent equipment is always available: cutting knives and board, pots and frying-pans, fish slices and stirrers, sieves and strainers, and so on and so forth. But the Chinese cooking utensils are of ancient design, they are made of basic and inexpensive materials, and they have been in continuous use for several thousand years, each serving a special function.
Their more sophisticated and much more expensive Western counterparts prove rather inadequate in contrast, especially if you want to reproduce those wonderful dishes from your favourite Chinese restaurants and take-aways at home.
Obviously there is no need for you to rush out and buy every single item I have just mentioned. Try using your existing equipment first; but if you are not happy with the result, then you can go for the real thing.
