在香港從未用過蒸籠煮食，在這裡卻因為外子有個蒸籠而用了好幾次，早前那個蒸籠終因年事已高而退休，我們又去買了新的蒸籠回來。
在香港上茶樓，大都還用竹蒸籠，看著食物在熱騰騰的竹蒸籠裡，特別覺得美味，記得以前跟一班年輕同事飲茶，叉燒包來了，大家搶著拿包，一下子包都不見了，那些蒸籠的蒸氣還在上升，大家搶得開心，也吃得開心，那是一段難得的工作日子。
這裡的中國餐廳都是用金屬蒸籠的，看到那些蒸籠，已給食物的味道打了折扣。
有時在電視上看到老番教觀眾用蒸籠煮食，一輪雞手鴨腳的動作，真的很可笑；又有一些老番以為蒸甚麼都要用蒸籠，不知道我們有小金屬腳架或竹架，蒸魚蒸餸一流。
這天為蒸籠開光，蒸了牛肉包。
Is there a way to use bamboo steamer if I don’t have a wok?
Yes, I used a pan that is big enough to put the bamboo steamer. As there is a cover come with the bamboo steamer, u don’t need a lid of the wok. If you use a pan that is not much bigger than the bamboo steamer, use some foil to wrap the bottom edge of the bamboo steamer to avoid burning.
你真係越嚟越掂，用竹蒸籠添﹗我家那兩個是不鏽鋼的，大大個，在賣餐館用具店買的。
Thanks, Alison:
I am thinking that bamboo ones may be more difficult to clean, no? Stainless steel ones just go right into the dishwasher.
readandeat,
你用甚麼來蒸？還是連底盤那種？
Exile from HK,
It is easy to clean. I just wash it with in the sink. It may help to simplify the cleaning if you put a leaf on the bottom instead of putting food directly on the bamboo. I think the most important thing is let it dry thoroughly. I just feel the chemical reaction of food and stainless steel can never compare with the bamboo ones.