* Steel pan/wok:
1. Helen Chen 12 inch
http://amzn.to/1K7YlkO
2. Joyce Chen 12 inch
http://amzn.to/1K7YSTS

Just get the cheaper one of the two above – they are identical. You want a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. Virtually all recipes require swift and precise control of temperature. Just don’t use aluminum ones for any Chinese stir fry recipe. Stainless steel won’t work either because Chinese recipes call for higher temperature and stainless steel at high temperature will leave you a mess to clean. The two I listed above have non-stick coating. The “pros” all use non-stick versions and they always say coatings are useless. Decide yourself 🙂

* Bamboo steamer:
Joyce Chen 10-in Bamboo Steamer: http://amzn.to/1dZUrg1
Or you can get these cheaper at Sur la table: http://bit.ly/1BxrQJI

* Rolling pin:
For dumpling wraps, you need a short bamboo or wood rolling pin. It must be much shorter than those used for pastry. 12” is the longest I would go; 9” is better. eBay is probably the best bet: http://bit.ly/1Bxsx5L

* Pot/sauce pan for boiling:
Anything that 4 to 8 quarts should work well. Depending on your kitchen size and your family size, free feel to choose whatever pot you like the best. You likely don’t need to buy new ones.

Above is a shop list to get your Chinese cooking started. I own every single item on this list and guarantee that they are well-worth the money.

=== 江苏菜系

　　—-起始于南北朝时期，唐宋以后，与浙菜竞修秀，成为“南食”两大台柱之一。江苏菜是由苏州、扬州、南京、镇江四大菜为代表而构成的。其特点是浓中带淡，鲜香酥烂，原汁原汤浓而不腻，口味平和，咸中带甜。其烹调技艺擅长于炖、焖、烧、煨、炒而著称。烹调时用料严谨，注重配色，讲究造型，四季有别。苏州菜口味偏甜，配色和谐；扬州菜清淡适口，主料突出，刀工精细，醇厚入味；南京、镇江菜口味和醇，玲珑细巧，尤以鸭制的菜肴负有盛名。著名的菜肴品种有“天下第一菜”、“爆目鱼花”、“翠珠鱼花”、“沙锅豆腐”、“三丝燕菜”，“蟹粉狮子头”，“全家富”等。

流派:由扬州、苏州、南京地方菜发展而成。
特点:烹调技艺以炖、焖、煨著称；重视调汤，保持原汁。
名菜:鸡汤煮干丝、清炖蟹粉、狮子头、水晶肴蹄、鸭包鱼

=== 中国八大菜系

中国菜肴在烹饪中有许多流派。其中最有影响和代表性的也为社会所公认的有：鲁、川、粤、闽、苏、浙、湘、徽等菜系，即被人们常说的中国“八大菜系”。

一个菜系的形成和它的悠久历史与独到的烹饪特色分不开的。同时也受到这个地区的自然地理、气候条件、资源特产、饮食习惯等影响。有人把“八大菜系”用拟人化的手法描绘为：苏、浙菜好比清秀素丽的江南美女；鲁、皖菜犹如古拙朴实的北方健汉；粤、闽菜宛如风流典雅的公子；川、湘菜就象内涵丰富充实、才艺满身的名士。

中国“八大菜系”的烹调技艺各具风韵，其菜肴之特色也各有千秋。

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