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It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food. Most are made from ceramics. [1] Although normally used as an eating utensil, larger versions of the Chinese spoon are also used as serving spoons or ladles. The shape allows spoons of the same size and design to be stacked on top of one another ...
A wok (simplified Chinese: 镬; traditional Chinese: é‘Š; pinyin: huò; Cantonese Yale: wohk) is a deep round-bottomed cooking pan of Chinese origin. It is believed to be derived from the South Asian karahi.
A basic place setting consists of a small teacup; a large plate with a small, empty rice bowl; a set of chopsticks, usually on the right of the plate; and a soup spoon. Additions may include a chopstick rest or holder, a large water or wine glass, and a smaller glass for baijiu .
Pages in category "Chinese food preparation utensils" ... Spoon and chopstick rest; W. Wok This page was last edited on 12 April 2024, at 05:51 (UTC). ...
Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a food or drink with which they are most often used, the material with which they are composed, or a feature of their appearance or structure. Bouillon spoon — round-bowled, somewhat smaller than a soup spoon
In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place. Western culture has taken the development and specialization of eating utensils further, with the result that multiple utensils may appear in a dining setting, each ...
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