Here 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.

* 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 to a carbon steel or cast iron pan because it transmits heat much better than aluminum ones, e.g. T-fal. 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.

=== 安徽菜系

　　—-以沿江、沿淮、徽洲三地区的地方菜为代表构成的。其特点是选料朴实，讲究火功，重油重色 ，味道醇厚，保持原汁原味。徽菜以烹制山野海味而闻名，早在南宋时，“沙地马蹄鳖，雪中牛尾狐”，就是那时的著名菜肴了。其烹调方法擅长于烧、焖、炖。著名的菜肴品种有“葡萄鱼”、“蜜汁红芋”、“什锦肉丁”、“八公山豆腐”、“李鸿章杂烩”、“雀巢凤尾虾”、“樱橘蛤士膜”等。

流派:由皖南、沿江和沿淮地方风味构成。皖南菜是主要代表。
特点:以火腿佐味，冰糖提鲜、擅长烧炖，讲究火工。

=== 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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