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Chinese style preparations for cooking
require twelve tools, three primary: a
sharp cleaver, a hardwood cutting board or chopping block,
and
a wok. The cleaver
and cutting board are essential because knives are not set at the table so all foods are served bite-size whether meat or vegetable,
and each is cooked
sufficiently tender to be grasped and eaten with chopsticks. Exceptions are for special dishes, such as whole fish, duck, or
chicken,
favored at banquets. These are cut in small portions tableside and
served.
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