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.

=== 浙江菜系

　　—-以杭州、宁波、绍兴、温州等地的菜肴为代表发展而成的。其特点是清、香、脆、嫩、爽、鲜。浙江盛产鱼虾，又是著名的风景旅游胜地，湖山清秀，山光水色，淡雅宜人，故其菜如景，不少名菜，来自民间，制作精细，变化较多。烹调技法擅长于炒、炸、烩、溜、蒸、烧。久负盛名的菜肴有“西湖醋鱼”、“奉化芋头”、“蜜汁火方”、“东坡肉”、“宁式鳝丝”、“三丝敲鱼”、“三丝拌蛏”、等 。

流派:由杭州、宁波、绍兴等地方菜构成，最负盛名的是杭州菜
特点:鲜嫩软滑，香醇绵糯，清爽不腻
名菜:龙井虾仁、西湖醋鱼、叫花鸡

=== 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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