It is impossible to imagine a single Chinese restaurant without such cutlery as Chinese chopsticks. For many centuries, they have helped to enjoy delicious Asian dishes.
The traditional meal in Chinese cuisine is a whole ritual, the attributes of which are not only the dishes themselves, but also the furniture and utensils. As a rule, the Chinese take food at special round tables, in the middle of which there is a special rotating stand, on which are a variety of dishes and sauces. Thanks to this delivery, anyone can easily reach any dish without disturbing anyone sitting nearby. Food is served on the table in large portions, designed for all those present and cut into small pieces, which can be sent to the mouth without biting using traditional chopsticks.
The history of this table tool is 3-4 thousand years old. Initially, Chinese chopsticks in their shape resembled tweezers, which were convenient to take the favorite pieces of food. They became separate much later. Usually their length is from 15 to 25 cm. Varieties of shape and length depend on the material from which the Chinese sticks are made and the country in which they are made. On the market are sticks made of bamboo, ivory, plastic, plum, pine, jade, turquoise, jasper, silver and some other materials. Some of them are a real work of art, but most are intended for mass use and they are quite cheap.
Wooden chopsticks designed for ordinary restaurants and daily use at home are made from bamboo and several types of wood. They, as a rule, are disposable, therefore, after eating, it is not customary to wash and reuse them. Such cutlery is called kuizu. Sometimes even such simple sticks are decorated with various patterns and ornaments that make them more luxurious and elegant. The most valuable are products made from expensive ebony. Such Chinese sticks look great on holiday tables in combination with Chinese porcelain. In China, it is believed that products decorated with images of cranes, pines and turtles bring luck to their owner.
The first “kaizu” appeared precisely in China, from where they first spread to Korea, Japan, Vietnam and other Asian countries, and after that they conquered the whole world. Each of these countries has brought something of its own to this cutlery. So, traditional Japanese sticks called “hashi” are made of wood, they are slightly shorter than Chinese and their ends are more pointed. Very thin Korean sticks are made mainly of metals.
Using such a cutlery is not easy for everyone. Some people, even those far from Chinese culture, easily master the “kaizu”, and some do not succeed even after many attempts. The main condition for the successful use of such a tool is the absence of tension in the hand. The brush must be relaxed, the movements are calm and smooth. The ring finger and little finger are pressed against each other, and the index and middle ones are slightly pulled forward. One stick is placed in a hollow that is between the thumb and the brush. The thin (lower) end rests on a relaxed ring finger. The second stick rests on 1 phalanx of the index, 3 phalanx of the middle and adheres to 1 phalanx of the thumb. During the meal, the lower stick remains almost motionless all the time, and the manipulations are carried out with the upper stick.
There are a number of traditional rules that must be followed by Chinese etiquette. So, Chinese chopsticks cannot be clenched into a fist, “draw” with them something on a plate, prick food on them. After eating, “kaizu” is placed in front of a plate, with thick ends to the right. It’s indecent to lick sticks.