In ancient China, baking was a common practice, and kitchens were equipped with dedicated baking stations. The Chinese had a traditional clay oven called a lu, which was used for baking bread, cakes, and other baked goods. The lu was heated by burning wood or charcoal, and the dough was placed inside to bake. The Chinese also used other tools like rolling pins, sieves, and bamboo steamers to prepare and cook their baked goods. Baking in ancient China was not limited to wheat-based products; they also made various types of rice cakes and dumplings. The ancient Chinese kitchen was a place of tradition and craftsmanship, where baking skills were passed down through generations.
