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The Wok, More Than Just a Stir Fryer

People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making, though it is not used as a rice cooker. Woks are always better over flames, whether fuelled by wood, coal or gas, and never a great match for the electric stove top.

 
 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Featured Chinese Food Recipe
Steamed fish recipe  

Steamed Fish
清蒸魚

 
Featured Chinese Food Snippets

The True Origin of Kiwifruit

Although its name strongly suggests a New Zealand origin, the kiwifruit is in fact, native to China's Yangtze Valley. Until midway through the 20th century, the fruit was known as Chinese gooseberry. Once a commercial industry was developed in New Zealand, fruit growers apparently decided that … read more

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