Culture, Food, Lifestyle

Traditional Asian Cooking Methods and Utensils

Traditional Asian Cooking

Discover the unique cooking methods and utensils used in traditional Asian cuisine, from wok cooking to bamboo steamers, in this blog post.


Asian cuisine is known for its diverse flavors and cooking techniques, which have been perfected over centuries of tradition and innovation. Traditional cooking methods and utensils play a vital role in Asian cuisine, as they reflect the region’s history, geography, and culture. In this blog post, we will explore the traditional Asian cooking methods and utensils that have stood the test of time.

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Traditional Asian Cooking

Bamboo Steamers

Bamboo steamers are a traditional cooking utensil that is common in many Asian countries, including China, Japan, and Vietnam. These steamers are made from woven bamboo, which allows steam to circulate around the food and cook it evenly. They are often used to cook dumplings, buns, and vegetables. Here are some common dishes cooked in bamboo steamers: Also read more about: Explore the most popular food in Asia

  • Steamed Dumplings: Steamed dumplings, such as siu mai and har gow, are a staple of Chinese cuisine. The dumplings are placed in the bamboo steamer and steamed for several minutes until they are cooked through.
  • Baozi: Baozi, or steamed buns, are a popular street food in China. The buns are filled with meat or vegetables and steamed in bamboo steamers, resulting in a soft and fluffy texture.
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    Traditional Asian Cooking

Wok Cooking

The wok is one of the most iconic cooking utensils in Asian cuisine, and it is used in a variety of traditional dishes. The wok is a round-bottomed pan that is made from carbon steel or cast iron, and it is designed to distribute heat evenly. Here are some of the ways that woks are used in traditional Asian cooking:

  • Stir-Frying: Stir-frying is a cooking technique that involves tossing ingredients in a wok over high heat. This technique is commonly used in Chinese cuisine and is ideal for cooking vegetables, meat, and seafood.
  • Deep-Frying: Deep-frying is another popular cooking technique that can be done in a wok. The high sides of the wok make it easy to contain the oil, and the shape of the wok allows for efficient frying.
  • Smoking: Smoking is a technique that is used in some types of Chinese cuisine, such as Sichuan cuisine. The wok is used to smoke ingredients such as meat, fish, and vegetables, giving them a smoky flavor.
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    Traditional Asian Cooking

Tandoor Cooking

Tandoor cooking is a traditional method of cooking that is commonly used in Indian, Pakistani, and Bangladeshi cuisine. The tandoor is a cylindrical oven made from clay or metal, and it is used to cook a variety of dishes, such as bread, meat, and vegetables. Here are some of the ways that tandoors are used in traditional Asian cooking:

  • Baking Bread: Tandoor ovens are often used to bake naan, a type of flatbread that is popular in Indian cuisine. The intense heat of the tandoor cooks the bread quickly, giving it a crispy exterior and a soft interior.
  • Grilling Meat: Tandoor ovens are also used to grill meat, such as chicken and lamb. The high heat of the tandoor sears the meat, giving it a smoky flavor.
  • Roasting Vegetables: Tandoor ovens can also be used to roast vegetables, such as eggplant and peppers. The high heat of the tandoor caramelizes the vegetables, giving them a sweet and smoky flavor.
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    Traditional Asian Cooking

Clay Pot Cooking

Clay pot cooking is a traditional method of cooking that is commonly used in Chinese and Korean cuisine. These pots are made from unglazed earthenware and are designed to be used on the stovetop or in the oven. Here are some of the ways that clay pots are used in traditional Asian cooking:

  • Braising Meat: Braising is a cooking technique that involves simmering meat in a flavorful liquid. Clay pots are ideal for braising because they distribute heat evenly and retain heat well.
  • Cooking Rice: Clay pots are also commonly used to cook rice in Chinese cuisine. The porous nature of the clay allows the rice to absorb the flavors of the ingredients, giving it a rich and savory taste.
  • Steaming Vegetables: Clay pots can also be used for steaming vegetables, such as bok choy and mushrooms.
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    Traditional Asian Cooking