The Ancient Chinese kitchen was known for its emphasis on balance and harmony in cooking. It featured a well-organized layout with separate areas for food preparation, cooking, and storage. The Chinese used a variety of cooking techniques, including stir-frying, steaming, and braising. The kitchen often had a large wok for stir-frying and a clay pot for slow cooking. The Chinese also valued the use of fresh ingredients, so the kitchen often had a vegetable garden nearby.
