The ancient Chinese kitchen was a hub of activity and incorporated a chef's pantry with professional appliances. The Chinese chefs used a variety of cooking techniques such as stir-frying, steaming, and braising to create their dishes. They had a wide range of ingredients at their disposal, including rice, noodles, vegetables, tofu, and various meats. The kitchen was often organized into different stations, with each chef specializing in a specific type of cuisine. The Chinese chefs were highly skilled and valued the balance of flavors and textures in their dishes.
