Steam cooking is more prevalent in Chinese cooking than in any other major culinary tradition — steamed fish (zheng yu), steamed egg custard (zheng dan), steamed ribs, dim sum, bread (mantou), and vegetables all use steam as the primary cooking medium. Chinese steam cooking is typically aggressive — high heat, abundant steam, short times. This is categorically different from the gentle steam of Japanese mushimono or Korean preparation.
- **The steam level:** Maximum heat always — Chinese steam cooking achieves rapid, even cooking by maintaining the highest possible steam volume. The wok with 2cm of water and a bamboo steamer at full boil is the correct apparatus. - **The water level:** Must be maintained throughout — Chinese steam cooking at full heat evaporates water quickly. Have additional boiling water ready. - **Steamed whole fish technique:** The fish is placed on a plate over the steam — the plate collects the released fish juices. Ginger and scallion are placed on the fish for the steam. After steaming, the ginger and scallion are discarded and fresh ones placed on the fish — then scalding oil poured over at the table, and soy sauce poured over that. The hot oil produces the sizzle and the fragrance release. - **Steamed egg custard (zheng dan):** Eggs beaten with stock (1:2 ratio) to a smooth custard and steamed at very gentle heat until just set — the most delicate preparation in this category. Surface bubbles indicate the steam was too aggressive.
China: The Cookbook