Tools & Resources for Shanghai Cooking

Shanghai cooking requires specific tools to achieve authentic results. While you can improvise with standard kitchen equipment, the right tools make techniques easier and more consistent. This guide covers essential equipment for Shanghai cooking.

The Wok

A carbon steel wok is the most important tool for Shanghai cooking. Unlike non-stick or stainless alternatives, carbon steel develops a natural patina that creates the non-stick surface essential for proper stir-frying. The material also conducts heat quickly and responds immediately to temperature changes.

Round-bottomed woks are traditional and work best with wok rings on gas burners. Flat-bottomed versions accommodate electric and induction cooktops. Size matters—14 inches is standard, allowing enough room to toss ingredients without spilling while concentrating heat in the center.

Seasoning a new wok is essential. The process involves heating oil in the wok repeatedly to build up the protective patina. A well-seasoned wok becomes increasingly non-stick over time and can last generations with proper care.

Steamers

Bamboo steamers are traditional for Shanghai cooking. They absorb excess moisture, preventing condensation from dripping onto food. Multiple tiers allow cooking several dishes simultaneously. Choose sizes that fit your wok or a dedicated steamer pot.

Metal steamers work well too, particularly those with removable trays. Look for tight-fitting lids to maintain steam pressure. Perforated stainless steel inserts that fit inside pots provide budget-friendly steaming options.

Electric steamers offer convenience with timer functions and automatic shutoff. While not traditional, they produce excellent results for home cooks. Choose models with sufficient capacity for the dishes you plan to prepare.

Cutting Tools

A Chinese cleaver (cai dao) is the primary cutting tool in Shanghai kitchens. Despite its appearance, it's not a meat cleaver for bones but a versatile knife for slicing, chopping, and mincing. The broad blade also transfers cut ingredients to the wok.

Choose a cleaver with comfortable weight and balance—too heavy causes fatigue, too light doesn't cut effectively. Carbon steel holds an edge well but requires care to prevent rust. Stainless steel is more forgiving but needs more frequent sharpening.

A cutting board that won't dull your knife is essential. Wooden boards are traditional and kind to blades. Quality bamboo boards offer good value. Avoid glass or stone boards that quickly dull edges.

Rice Cooking

A dedicated rice cooker simplifies preparation of this essential staple. Modern rice cookers produce perfect results with minimal attention required. Features like keep-warm functions and delay timers add convenience.

For those without rice cookers, a heavy-bottomed pot with a tight lid works well. The key is the right water-to-rice ratio and proper temperature control—high heat to boil, then very low to steam until done.

Quality measuring cups ensure consistent rice preparation. Traditional Chinese measurements use the same cup for rice and water, simplifying the process. A clear ratio of 1:1.5 (rice to water) by volume works for most white rice varieties.

Additional Essential Tools

A wok spatula (chan) with its shovel-like shape moves ingredients efficiently. The curved edge matches the wok's contour for thorough scraping. Wooden or bamboo versions are traditional; metal versions work well with carbon steel woks.

Spider strainers remove fried foods from oil or lift dumplings from boiling water. Their wire construction drains quickly and prevents sticking. Different sizes suit different tasks.

Rolling pins for dumpling wrappers are typically thinner and tapered compared to Western versions, allowing precise control for creating thin, round wrappers. A small dowel of appropriate diameter works as a substitute.

Clay pots (sand pots) are traditional for slow-cooked dishes. They distribute heat gently and evenly, perfect for braises and soups. Modern versions are often glazed for easier cleaning while retaining the thermal properties of traditional unglazed pots.

Interactive Kitchen Tools

Sourcing Ingredients

Finding quality ingredients for Shanghai cooking may require exploring beyond standard supermarkets. Asian grocery stores are essential resources, offering authentic products at reasonable prices. Look for stores with high turnover to ensure freshness.

Online retailers now offer many specialty ingredients that were once hard to find. Dried goods, sauces, and pantry staples ship well. Fresh ingredients are more challenging but frozen options for dumpling wrappers and vegetables are often excellent.

Farmers' markets may carry organic Asian vegetables, particularly in areas with Asian communities. Building relationships with vendors can lead to special orders for specific items. Growing your own herbs and simple vegetables like scallions ensures fresh, organic supply.