Chopsticks are the eating utensils of the Chinese and other Oriental people. A pair of chopsticks is also a very useful basic utensil in the Chinese kitchen. Chopsticks, as tableware, range in materials from the deluxe type of carved ivory or silver, to the inexpensive ones made from plastic or bamboo.
In the kitchen, bamboo chopsticks are used for whipping eggs, stirring, mixing, piercing or simply picking up food for tasting. They are like extended fingers or detached forceps with which you can pick up single small piece of food.
WAY OF THE WOK
Wok, is the most versatile cooking vessel in a Chinese-style kitchen. In fact, the wok is the basic utensil used versatility as pot, pan, steamer, frying pan, deep fat fryer and double boiler. The wok and chopsticks are universally found all over China. The wok is a concave pan, make of thin iron or stainless steel. Its thinness and rounded bottom radiate a fast, evenly distributed heat. Both the shape and the usage of the wok suggest a large hot salad bow, because you toss the ingredients for the quick cooking method of "toss cook" or Chow. The wok indeed is versatile for the basic Chinese cooking methods. It can be used to: deep fry (Jow); steam (Jing); smother cook (Munn); red cook (Hoong Siew); casserole steam (Dun); poach (Jum); toss cook (Chow); boil (Bo); light fry (Jeen).
