How do traditional vessels and utensils used in Chinese cuisine contribute to the cooking process and presentation?

Traditional Chinese vessels and utensils play a crucial role in both the cooking process and presentation of food. Woks, with their rounded bottoms and high sides, are essential for stir-frying, allowing for quick, high-heat cooking. Clay pots are used for braising and stewing, which helps in flavor development through slow cooking. Chinese cleavers are versatile knives used for chopping, slicing, and dicing. Teapots and tea cups, often made from Yixing clay, are designed to enhance the aroma and taste of tea. These traditional items are designed to facilitate specific cooking techniques and contribute to the overall dining experience by emphasizing precision and functionality.