Chinese food and culture has a long history, not to mention the rich and colorful ingredients, the diversity of seasonings, even cooking skills than other countries have a lot more to choose from. When we look back to China, you'll find that the chefs use different sets of pots and pans in just the north and south of the country.

Chinese people like to "cook", no matter what food can be fried, fish, meat, seafood, vegetables and fruits, raw eggs, the simplest way to cook is to put down the pot, a little bit of oil to increase the aroma of the food into the pot to stir fry until rotten and cooked. There are two main styles of frying pan, one with a rocker, common in the Northeast, which is the most life in a pan.

There is another kind of pot, only a part of the southern region chef will use, the pot is very large, and there is no rocker, there are two ears on both sides of the hand to grasp the pot "inside the ear", it is best to add a towel insulation insulation, otherwise in the process of fiery stir-frying, it is very easy to burn the palms of their own hands.

This type of southern region of the two ear pot, mainly in the two regions can be seen. Two ear frying pan, pot deep and spacious, able to fry, slip, deep-fried, due to sufficient depth, reasonable to maintain the temperature in the pot, fried out of the dishes taste and flavor to maintain in a better degree of ripeness, which is called "pot of gas".

Double ear pots are mainly used in the meal volume is relatively large thematic activities, such as the staff canteen, because the need for a one-time everyone must eat the dishes fried out, this kind of pots sole deep double ear pots volume is sufficient to save a lot of time, fried out of the dish is still kept hot and humid, so in Guangdong many restaurants back kitchen, you can see this kind of pot figure.

To ask why the two ear pots appeared in the two regions, the fundamental reason is that these two ear frying pan is invented in Guangdong. In the late Qing dynasty, a businessman named Wu Bingjian created these woks in order to cook food quickly so that it could be served quickly at meal times.

Together with the rapid development of Cantonese cuisine, the city became an open city on the western coast during the late Qing dynasty, and the economic boom boosted the development of Cantonese cuisine, despite the fact that Guangdong had been a land of barbarians since ancient times. At the moment, Guangdong cuisine is not only popular in China, but also and accompanied by some of the Cantonese who left China to Southeast Asia, has been to countries around the world. So a lot of other countries in the Chinese restaurant to do is Cantonese cuisine.

When it comes to which kind of pot is more powerful, there is no doubt that there is a pot with a rocker that is more suitable for use for the average family. Usually stir-fry vegetables in the case, there is a rocker this pot is not so heavy, very easy to stir-fry, and usually people do a meal, but also not up to "a lot" of this level. How about using this pan is very large, can not afford to grab, binaural pan is often cumbersome.

If it is a hotel restaurant, the amphora is very much still have the opportunity to appear. Do a lot of food at once, the volume of the amphora is large enough, and restaurant kitchen stove design and home kitchen stove design is not the same, with the amphora more energy, easier to roll the whole big iron pot. Of course, you'll have to learn a little leg strength before you can cook with an amphora.

The binaural wok is more durable than the rocker wok, which has a rocker, and the stress point is where the rocker meets the wok and breaks off after a long time. We usually burn vegetables, only 3 to 4 times a day, to damage the pan, a longer time. If it is like a hotel restaurant, a day to fry 100 several dishes, rocker pan damage most of the times, not enough solid.

I don't know if you have ever tried to binaural pot to cook? People who have used it will understand that the binaural pot to burn vegetables must be method, can pick up the whole big iron pot with one hand, but also need to not be afraid of hot, although there is also a towel pad, but burning vegetables because the fingertips from the edge of the pot is too close to the hot is also a common thing.