Why do some chefs in the south have pots without handles and have to be covered with towels?

There are obvious differences between the northern and southern cultures of China, because of the difference in geographical environment, resulting in great differences in cultural customs and eating habits. Take stir-fry as an example, we found that the wok in the north has a "handle", which is particularly convenient to use, while the chef in the south has to use a white towel to pad the stir-fry, and the wok has no handle, why is this?

Many southerners don't understand, so why don't they learn from the north to make a wok with a handle? Let's start with the nature of the ingredients in the north and south. Because of the relationship between the geographical environment of the south, there are more fresh vegetables and seafood, and the cooking pays attention to the word "fresh", and likes to retain the original flavor of the ingredients, so the stir-fry should be fast.

Then the wok used in the south should naturally be thinner, so that the ingredients are heated faster and more evenly, and the fried taste is naturally delicious. Therefore, most of the pots in the south are stainless steel pots or wrought iron pots, which are thin and lightweight, and it is more convenient to stir-fry, but because such pots transfer heat quickly, and fast dishes pay attention to throwing and stir-frying, so the chef has to use white towels to pad the pot, which is more convenient to operate and not hot.

The northern stir-fry is different, because of the relationship between the ingredients, so the northern cuisine pays more attention to the cooking methods such as "simmering, stewing, and braising it", so that the ingredients are thoroughly cooked and flavorful, then the heating time is slightly longer, and the pot must also be thick and resistant to burning. So we see that the wok in the north is very thick, and it has a "handle" that can be picked up, and it is equipped with a spoon to stir-fry.

Finally, there is another reason, when I go to a place further north, because the weather is cold, so the meal is not suitable for quick stir-frying, and the small stir-fried food is cold as soon as it is served on the table, how to eat it? You see the big pot stew in the northeast, they are all stewed in a big pot, so it is hot for half an hour, and the thin and light southern pot is useless here.

Because their dishes are fried first, they are directly put into the pot, and the taste is boiled and eaten directly.

In this way, it is more convenient for the chef to do his work, and it is not hot and hygienic.

The pot is too big, and even if it has a handle, it has to be thick, and that hand can't be reversed.

That's the difference in culture, they don't think it's going to be tiring.

Using a towel without a handle will reduce the distance between your hand and the pot, which will make you more flexible.

Because they are used to putting the pot on the stove to stir-fry, unlike we like to serve it.

It's just a habit, so it's more convenient and comfortable.

Yes, there are two common types of woks, one is a single-ear wok-wok, and there is a two-ear wok-wok-unette-wok-amphora without a handle, this kind of southern amphora, mainly in the two Guangxi regions, this kind of wok's size is relatively large, there is no handle, there are ears on both sides, you can grasp the "ears" of the pot with your hands, it is best to add a towel to insulate the heat, otherwise in the process of stir-frying over high heat, it is easy to burn your palms.

Because they feel that this method is more convenient for stir-frying, and it can also be more accessible. Some chefs in the north are the same, and this is according to the stir-fry habits of each chef.

Yes, this is because the food in the north and south is different, so even the wok is different.

It may be that they are not used to it, they like such a simple operation in stir-frying, and the dishes they cook are not the same, so they like to have better contact with the dishes.

They have become accustomed to this unique pot, which is convenient to use, and it is easier and more precise to serve the dishes, and they can align them with the plate.

I think it's probably because of local differences, but there's nothing wrong with either approach.

Because in the former northStovetops

In fact, there are also pot handles in the south to stir-fry, but many southern dishes are more soup and less stir-fry, so many times people will be more comfortable using amphorae. Because the bottom of the amphora will be thicker, then after the pot is heated, the pot gas inside can be used to fry the dishes, so there is no need to use a pot with a handle to cook.

Because the south pays attention to the crispness and tenderness of the dishes, and there are more stir-fried dishes. The bottom of the pot is thick, and the pot can be fried after heating, and there are generally few stews with soup in the south, so it is more convenient to use amphorae.

It may be more convenient to put your hand directly on top of the pot to heat it evenly.

Because the chefs in the south are limited in size and not as powerful as the chefs in the north, they need to use both hands at the same time to shake the spoon.