Steaming is a very popular method of cooking among the Chinese; more so than Westerners. The Chinese apply this method of cooking not only to vegetables but to meats, poultry, seafood, pastries, desserts and breads. Steamers were created as a fuel-saving and space-saving device. Steaming is done efficiently and simultaneously by stacking bamboo tiers on top of one another; thus using only one burner one pan, and yet several dishes are cooked each at it's own cooking time. How ingenius, practical, nutritious and easy!

Hot pots are referred to by many names, such as shabu-shabu (Japanese), Chinese hot pots, fire pots, steamboats, and cin-sul-lo (Korean), because they are used widely throughout Asia. Similar to fondue, this unique and communal cooking style serves 4 to 10 people. All the ingredients (vegetables, seafood, chicken, meats, and tofu) are cut into bite-sized pieces and attractively arranged on a platter. Everyone places their selection in the broth and then retrieves it with their small, individual wire-mesh skimmer (sold separately). Foods are then dipped into various sauces; options include chili, garlic, green onion, soy and vinegar, hot mustard, or soy with sesame sauces. The attractive pots are made of brass, stainless steel, or aluminum.