Bamboo steamer
Bamboo steamers, called zhēnglóng (蒸笼; 蒸籠) in Chinese, daenamoo jjimgi in Korean (대나무 찜기) mushiki (蒸し器) or seiro (蒸籠) in Japanese, are vessels used for steaming in East Asian cuisine.
![](../I/m/Bamboo_steamer-top_oblique-fs_PNr%C2%B00727.jpg)
The most famous kind of bamboo steamers are used in Chinese cuisine and date back to 5,000 years in Southern China.[1] They are produced by removing the skin from the bamboo, soaking it in water, shaping it into a circle, and hammering it in with nails. The base is made up of woven bamboo strips, and production can take anywhere from 15 minutes to several hours depending on its size.[2]
Bamboo steamers have become prominent to the Western world for its role in cooking and serving dim sum, particularly during the practice of yum cha.[3] They are designed to be stacked on top of each other so that the steam can cook many different servings simultaneously, as well as fit on the table (often on a Lazy Susan) while being served.[4]
In recent years, alternatives to the traditional bamboo material have been developed, including silicone.[5]
Gallery
- The top cover of a bamboo steamer
- Bamboo grid of a level
- Stacked mushiki on top of a pot
- Dim sum in Shanghai served in bamboo steamers
References
- Petit, Nicolas (3 February 2016). "Forgotten Hong Kong Icon: The Reinvention of the Bamboo Steamer". Zolima City Magazine. Zolima Ltd. Retrieved 21 January 2020.
- Springer, Kate (9 June 2016). "The Delicious Tradition of Bamboo Steamers". The Loop HK. Retrieved 21 January 2020.
- "What Is Dim Sum? The Beginner's Guide to South China's Traditional Brunch Meal". Asia Society. Retrieved 21 January 2020.
- Leung, Sarah (16 May 2019). "How to Use a Bamboo Steamer". The Woks of Life. Elite Cafe Media. Retrieved 21 January 2020.
- Chan, Candy (26 October 2013). "Humble bamboo basket takes a cha siu bow". South China Morning Post. Alibaba Group. Retrieved 21 January 2020.