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The earliest way of cooking in China: Steamer
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Transtlate One of the earliest ways of cooking in China was to steam food over trailing water. This practice is yet to be abandoned. In ancient times, food was steamed over earthenware with a basin-sized mouth and many holes at the bottom. Food was placed on a porous fabric spread at the bottom. This container was heated on top of a water container over a fire. Steam penetrating through the holes at the bottom would cook the food. Later, steamers made of bamboo strips replaced the bulky and fragile pottery. With them came shops that specialized in making and selling steamers.
The sign for a steamer snop was usually a bottomless steamer dyed red and green at the fringes. Within the walls of thesteamer was a wooden brace stringed with rows of bamboo strips symbolizing the steamer base, and a sign pendant.
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