Bamboo Strainer
This is a flat, wide, strainer with a bamboo handle. It helps the cook remove cooked food from boiling water or hot oil. On the other hand, an ordinary metal slotted spoon maybe used instead.
Chopsticks
Chopstick are a common utensil used for eating food in China and many Chinese families around the world. Wooden chopsticks are cheap, there are also plastic chopsticks that are more hygienic and can be washed and reused again.
Cleavers
Huge knifes that are used slice, chop, shred, fillet, dice and crush. The cleaver is such an useful tool that cooks need no other knives, although they may have several weights (light, medium and heavy) of cleaver. Good quality cleavers are made with tempered carbon steel, so that the blade can be kept razor sharp, alternatively a good-quality stainless steel one is less likely to rust.
Electric Rice Cooker
The most common way to cook rice which is a common meal in the Chinese household is by using a electric rice cooker. It the easier way to cook rice.
Spatula
A long-handled spatula with a shovel-shaped end for stir-frying food is relatively cheap, though you can use a long-handled wooden spoon if you prefer.
Steamer
A stainless steel steamer, with small round perforations, that fits over a saucepan can be used for steaming dishes like fish and vegetables. Alternatively a traditional bamboo steamer can be used as well. Multitiers steamer are also avaliable, plus a lid to fit. It is advisable to lightly rinse the bamboo steamer before using it for the first time and to steam it while empty for a few minutes.
Wok
Chinese cook use the wok for most dishes and it is indispensable when it comes to cooking Chinese food. It is a versatile piece of equipment and is used for stir-frying deep-frying and steaming. The common wok has a shape of deep, sloping sides and a rounded base and this shape helps cooking food evenly. If a wok is used for stir-frying it is possible to toss the food around without spilling over the edges and in deep-frying the rounded shape means that considerably less oil is needed compared to a flat pan. However this shape is only suitable for use on a gas bob. If you use a wok on an electric stove, a wok with a flatter base that is recommended. Woks made of carbon steel can take very high heat without scorching the ingredients. Nonstick woks are also available, and it is useful for health conscious individuals who like to use less fat in their cooking.