Tools

The 2 most important and widely used tools in chinese cuisine are the wok and the cleaver. 

The wok is used for many purposes. such as stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup... They are usually made of carbon steel or cast iron.

Attached a short video of one of my colleagues cooking on the wok.

The cleaver might look like what a european butcher knife looks like, but it's actually used more as an all purpose knife. You could say in China it's their "chef-knife". A chinese chef's knife is mostly used to slice boneless meats, chop, slice, dice, or mince vegetables and to flatten garlic bulbs or ginger, while also serving as a spatula to carry prepared ingredients to the wok.

Here my own chinese cleaver, which I got for about 12€ downtown Shanghai.