In ancient China, the kitchen was considered the heart of the home, and the use of a built-in steam oven was a common practice. These steam ovens, known as 'zhenglu', were made of clay or brick and were used for steaming a wide range of dishes. The Chinese believed that steaming preserved the natural flavors and textures of the food, making it a healthier cooking method. Steamed dishes like dumplings, buns, and fish were staples in the ancient Chinese kitchen. The steam oven was also used for medicinal purposes, as steaming was believed to have healing properties. The ancient Chinese kitchen was a hub of culinary innovation, and the use of a built-in steam oven played a significant role in their cooking techniques.
