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2. Category:Chinese food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/Category:Chinese_food...

   Pages in category "Chinese food preparation utensils" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. B.

3. List of eating utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_eating_utensils

   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 ...

4. Wok - Wikipedia

   en.wikipedia.org/wiki/Wok

   Woks are used in a range of Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. [2] Wok cooking is often done with utensils called chǎn or sháo whose long handles

5. Chopsticks - Wikipedia

   en.wikipedia.org/wiki/Chopsticks

   This (the historical extensive use of a spoon in addition to chopsticks) is also a feature unique to Korea; most chopstick-using countries have either eliminated the use of spoons, or have limited their use as eating utensils. It is traditional to rest sujeo on spoon and chopstick rest, so chopsticks and the spoon do not touch the table surface.

6. Chinese spoon - Wikipedia

   en.wikipedia.org/wiki/Chinese_spoon

   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 ...

7. 20 Traditional Chinese Food Dishes You Need to Try ... - AOL

   www.aol.com/20-traditional-chinese-food-dishes...

   Rasa Malaysia. Also Called: Chǎomiàn “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.