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.

=== 山东菜系

　　—-宋以后鲁菜就成为“北食”的代表。明、清两代，鲁菜已成宫廷御膳主体，对京、津东北各地的影响较大，现今鲁菜是由济南和胶东两地的地方菜演化而成的。其特点是清香、鲜嫩、味纯而著名，十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇。济南菜擅长爆、烧、炸、炒，其著名品种有“糖醋黄河鲤鱼”、“九转大肠”、“汤爆双脆”、“烧海螺”、“烧蛎蝗”、“烤大虾”、“清汤燕窝”等。胶东菜以烹制各种海鲜而驰名，口味以鲜为主，偏重清淡，其著名品种有“干蒸加吉鱼”、“油爆海螺”等。建国后，创新名菜的品种有“扒原壳鲍鱼”、“奶汤核桃肉”、“白汁瓤鱼”、“麻粉肘子”等。

流派:由济南和胶东两部分地方风味组成
特点:味浓厚、嗜葱蒜，尤以烹制海鲜，汤菜和各种动物内脏为长。
名菜:油爆大哈、红烧海螺、糖酥鲤鱼

=== 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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