Martin Yan - CHOPSTICK

CHOPSTICK

In Chinese, chopsticks are called fai jee, which means "quick little boys." Don't be intimidated by the name if you're someone who typically uses a single chopstick as a pointer or a seafood harpoon. But with some practice, you'll find that chopsticks are surprisingly easy to use, and they're perfect for picking up the bite-size pieces of Chinese food.

Start by placing one chopstick through the crook formed by your thumb and index finger; let the stick rest on the tip of your ring finger. Now insert the second stick above the first one, and hold it the way you would hold a pencil. The idea is to hold the first stick still while you move the second stick up and down, bringing the tips of the two sticks together to pick up food, much like you would pinch with your fore finger and thumb.

Extra-long wooden chopsticks also give a helping hand in the kitchen for wok cooking. Use them for frying foods, to separate boiling noodles, and to snatch bits of food from the wok for tasting.