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wok
A wok (in Hakka and Cantonese) () is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China (particularly Guangdong Province). It is one of the most common cooking utensils in China and the rest of East and Southeast Asia, as well as becoming a popular niche cookware in all the world.
Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.〔Young, Grace, and Richardson, Alan, ''The Breath of a Wok'', New York: Simon & Schuster, ISBN 0-7432-3827-3, ISBN 978-0-7432-3827-4 (2004), pp. 4, 38, 40〕 Wok cooking is done with a long handle called ''chahn'' (spatula) or ''hoak'' (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.
==Regional variants==
Mandarin Chinese uses different words for wok, ''guō'' or ''chǎocàiguō''. In Indonesia the wok is known as a ''penggorengan'' or ''wajan'' (also spelled ''wadjang''). In Malaysia it is called a ''kuali'' (small wok) or ''kawah'' (big wok).〔 Similarly in the Philippines, the wok is known as ''kawali'' , while bigger woks used for festivals and gatherings are known as ''kawa''. In Japan the wok is called a ''chūkanabe'' (literally, "Chinese pot" or "中華鍋"). In India, two varieties of the wok exist: a more traditional Chinese style wok with a wider diameter called the ''cheena chatti'' (literally, "Chinese pot" in Malayalam and Tamil), and a slightly deeper vessel with a narrower diameter and a similar shape, known as a ''karahi''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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