Bamboo steamers, called zhēnglóng () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries.
History
From the
Neolithic China period, ceramic steamers known as
yan have been found at the
Banpo site, dating to 5000 BC.
[Chen, Cheng-Yih (1995). Early Chinese Work in Natural Science. Hong Kong: Hong Kong University Press. p. 198. .] In the lower
Yangzi River,
zeng pots first appeared in the
Hemudu culture (5000–4500 BC) and
Liangzhu culture (3200–2000 BC) and were used to steam rice.
[Cheng, Shihua. "On the Diet in the Liangzhu Culture," in Agricultural Archaeology, 2005, No. 1:102–109. pp. 102–107. ISSN 1006-2335.]
The zhenglong in its current form originated in Southern China during the Han dynasty, possibly around Guangdong. During the reign of Emperor Gaozu, general Han Xin is said to have used bamboo and wood to make cooking utensils, and steam to cook food, in order to avoid filling the barracks with smoke. Steaming was used to cook dried foods, which were easier to store and preserve. An Eastern Han dynasty (25–220 AD) kitchen mural depicted in Dahuting Tomb No.1 in Min County, Henan Province, is the earliest evidence of the origin of modern steamers.
Bamboo steamers are commonly used in Cantonese cuisine, such as for dim sum. They are also known in the Western world for its role in cooking and serving dim sum particularly during the practice of yum cha.
Construction
Steamers are produced by removing the skin from the bamboo, soaking it in water, shaping it into a circle, and hammering it in with nails. The base is made up of woven
bamboo strips, and production can take anywhere from 15 minutes to several hours depending on its size.
Each layer has holes on the bottom for steam to rise up. Finally a lid is made to keep the steam in during cooking.
Most steamers are designed to be stacked on top of each other so that the steam can cook multiple servings simultaneously, as well as fit on the table (often on a Lazy Susan) while being served.
In recent years, alternatives to bamboo have been developed, including silicone.
Gallery
File:Yellow dim sum in steamer basket.jpg| Shumai
File:Steamed prawn dumplings.jpg| Har gow
File:HK 紅磡 Hung Hom Cheong Wan Road 置富都會 Fortune Metropolis 商場 shopping mall shop 彩福皇宴 Choi Fook Royal Banquet Seafood Restaurant food 飯後租品 dessert 紅棗糕 steamed red dates cake November 2022 Px3 02.jpg|Jujube cakes
File:Xiao Long Bao at Shanghai Wind, Vancouver.jpg| Xiaolongbao
File:Lianrongbao.jpg|Lotus seed buns
File:HK SW 上環 Sheung Wan 星月樓 Sky Cuisine Restaurant food dim sum November 2020 Red7 04.jpg| Steamed meatball and shumai
Dim sum dumplings by brappy! in Gongguan Market, Taipei.jpg|Dim sum in steamers, Taipei
See also
-
List of cooking vessels
-
Siru
