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The most common use of 汤勺 (tāng sháo) is as a spoon or ladle for serving soup or broth. It is a versatile kitchen tool that is used for scooping and serving liquid-based dishes such as hot pot, stews, and soups. It is also commonly used for mixing and stirring ingredients in a pot or bowl.
In Chinese cuisine, 汤勺 (tāng sháo) is an essential utensil for serving and enjoying hot soups and broths. It is typically made of metal, such as stainless steel or iron, and has a long handle for easy handling. The bowl of the spoon is usually deep and round, allowing for a generous amount of soup to be scooped up and served.
Apart from its use in cooking and serving, 汤勺 (tāng sháo) also has cultural significance in Chinese dining etiquette. In formal dining settings, it is considered polite to use a 汤勺 (tāng sháo) to serve soup to others instead of using your own spoon. This shows respect and consideration for others' hygiene.
In addition to its use in the kitchen, 汤勺 (tāng sháo) can also be used as a measurement tool in Chinese medicine. In traditional Chinese medicine, certain herbs and ingredients are measured in 汤勺 (tāng sháo) units, which is equivalent to approximately 15 milliliters.
Overall, 汤勺 (tāng sháo) is a commonly used and versatile tool in Chinese cuisine and culture. Its deep bowl and long handle make it perfect for serving and enjoying soups, while its cultural significance adds to its importance in Chinese dining etiquette.
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Synonyms:
1. 勺子 (sháo zi) - spoon, ladle
2. 汤匙 (tāng chí) - spoon, ladle
3. 舀子 (yǎo zi) - scoop, ladle
Antonyms: n/a.
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