The History Of Steamers: China's Culinary Innovation

The use of steamers for cooking is a technique that has been around for millennia, with some of the earliest examples of steam cooking found in China's Yellow River Valley, dating back to 5000 BCE. In ancient China, pottery steamers called yan were used for cooking, and archaeological excavations have unearthed these steamers in several sites. The yan steamer was composed of two vessels, with the upper vessel having a perforated floor to allow steam to pass through. The use of bamboo steamers, called zhenglong in Chinese, also originated in ancient China during the Han dynasty, and they continue to be commonly used in Chinese cuisine today.

The earliest steamers in China were made of pottery or ceramic

The earliest steamers in China, dating back to around 5000 BCE, were made of pottery or ceramic. These ancient cooking vessels, known as 'yan', were composed of two parts: a 'zeng' pot with a perforated floor placed on top of a larger pot or cauldron with a tripod base. The earliest yan steamer was discovered at the Banpo site, with other examples also found at several sites in the lower Yangzi River and Longshan culture.

The zeng pots first appeared in the Hemudu culture (5000–4500 BCE) and Liangzhu culture (3200–2000 BCE), where they were used for steaming rice. The yan steamer was also used in the Longshan culture (3000–2000 BCE), as evidenced by the discovery of three large yan steamers at the Tianwang site in western Shandong.

The use of pottery steamers in ancient China demonstrates the early innovation and importance of ceramics in Chinese culture. The development of these steamers allowed for the cooking of various foods using steam, a method that is still widely used today, especially in Chinese and East Asian cuisine.

The yan steamer was composed of two vessels, a zeng and a pot

The yan steamer is an ancient Chinese pottery steamer, or cooking vessel, used for cooking grain. It is composed of two vessels: a zeng and a pot. The zeng is the upper bowl with a perforated floor, placed on top of the lower pot or cauldron, which has a tripod base and a top cover. The yan steamer is an early example of steam cooking, which is a technique that has been heavily popularised by Chinese and East Asian cuisine.

The earliest yan steamer, dating back to around 5000 BCE, was discovered at the Banpo site. In the lower Yangzi River, zeng pots first emerged in the Hemudu culture (5000–4500 BCE) and Liangzhu culture (3200–2000 BCE), where they were used to steam rice. Yan steamers were also found in several Liangzhu sites in southern Jiangsu, including the Chuodun and Luodun sites. Additionally, three large yan steamers were unearthed at the Longshan culture (3000–2000 BCE) site in western Shandong's Tianwang area.

The yan steamer played a significant role in ancient Chinese cooking, especially for preparing grain. It is believed that the yan steamer was used to cook dried foods, which were easier to store and preserve. This ancient cooking vessel not only contributed to the development of cooking techniques but also influenced the culinary traditions of China and surrounding regions.

The yan steamer is a testament to the ingenuity of ancient Chinese people in utilising steam for cooking. The design of the two vessels allowed for efficient steaming, where the food in the upper bowl was cooked by the steam rising from the boiling water in the lower pot. This early form of steaming paved the way for the modern steamers used in Chinese and East Asian cuisine today.

The Yunnan pot is a type of ceramic steam cooker with no holes in the bottom

The Yunnan pot is unique in its design, as it does not have any holes in the bottom, allowing the juices to be saved inside. This results in a pure broth that contains only the flavours and nutrients extracted by the steam, which would otherwise be lost in a traditional steamer. The pot is made of a rich red clay found only in the Yunnan province, which gives it additional weight and strength.

The Yunnan pot is typically used to cook rice, vegetables, seafood, meat, poultry, stews, and sauces. It is known for producing delicious and healthy food, as the steam cooking method maintains vitamins, nutrients, and natural juices. This makes it ideal for those seeking low-fat cooking options.

In recent times, the Yunnan pot has become difficult to find outside of China, particularly in Europe and North America. However, it remains a speciality in certain regions, such as the Dordogne in France.

Bamboo steamers are cylindrical, with a domed top and an open-weave bottom

The Chinese invented the bamboo steamer, a type of food steamer made of bamboo, thousands of years ago. The design of the bamboo steamer is cylindrical with a domed top and an open-weave bottom. Each layer of the steamer has holes on the bottom for steam to rise up. The base is made of woven bamboo strips, and the production process involves removing the skin from the bamboo, soaking it in water, shaping it into a circle, and hammering it in with nails. The size of the steamer can vary, but they are typically approximately 10 inches broad and six inches high.

The benefits of bamboo steamers include faster cooking times, preservation of nutrients, appearance, flavour, texture, and colour of food, and the ability to prepare multiple meals simultaneously. They are commonly used in Cantonese cuisine, particularly for dim sum, and are known in the Western world for their role in cooking and serving dim sum during yum cha.

The zhenglong, the modern form of the bamboo steamer, originated in Southern China during the Han dynasty, possibly around Guangdong. During this period, it is said that general Han Xin used bamboo and wood to make cooking utensils and steam to cook food in order to avoid filling the barracks with smoke. The earliest evidence of the origin of modern steamers is an Eastern Han dynasty (25–220 AD) kitchen mural depicted in Dahuting Tomb No.1 in Mi County, Henan Province.

In addition to the bamboo steamer, ancient China also saw the use of ceramic steamers known as "yan," which were composed of two vessels: a zeng with a perforated floor and a pot or caldron with a tripod base and a top cover. These pottery steamers were used to cook food and date back to around 5000 BC, with the earliest example unearthed at the Banpo site.

Steamers are popular in Chinese cuisine, especially for cooking dim sum

Steamers are an integral part of Chinese cuisine, especially when it comes to cooking dim sum. Dim sum is a range of small Chinese dishes traditionally enjoyed in restaurants for brunch. The term "dim sum" is said to have originated in the Eastern Jin dynasty (317 AD–420 AD) and translates to "touch the heart". It refers to the small food items that accompany tea during "yum cha", the Cantonese tradition of drinking tea and eating small snacks.

Steamers, particularly bamboo steamers, are commonly used in Chinese cuisine, especially for cooking dim sum. Bamboo steamers, called zhenglong in Chinese, are made of bamboo strips woven into a circular shape and typically have two or more layers. They originated in Southern China during the Han dynasty, and their use was popularised by General Han Xin, who is said to have used bamboo and wood for cooking to avoid filling the barracks with smoke.

The use of bamboo steamers for dim sum is not limited to China, as they have spread to other East Asian and Southeast Asian countries. They are a traditional and preferred method of cooking due to their gentle cooking process, ability to retain nutrients, and the healthier meals they produce. Bamboo steamers are versatile and can be used for various dishes, including vegetables, seafood, and meat.

In addition to bamboo steamers, metal steamers made of aluminium or stainless steel are also used in Chinese cuisine. These modern steamers have gained popularity due to their durability and ease of cleaning.

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