Its distinguishing features are the extremely fine mesh and shallow,plate-like shape.The fine mesh can support very thinly sliced meats,duck intestine,pork aorta,etc.,making it less likely for ingredients to fall through even when they shrink during cooking.The shallow,flat design allows ingredients to have broad contact with the boiling broth for quick cooking.The long handle facilitates maneuvering over the hot pot.Some models integrate a slight ladle function into the design.
The mesh part is typically round with a diameter smaller than a noodle strainer,around 12-15 cm,and very shallow,resembling a meshed plate.The mesh hole diameter is usually between 1 mm and 1.5 mm,making it very fine.The handle length is moderate for easy gripping and maneuvering.The connection points are generally sturdy enough to bear reasonable weight.
Specifically designed for various hot pot dining scenarios.For example,when poaching thinly sliced beef for Chaoshou beef hot pot,placing the meat slices in the sieve and swishing it in the broth allows for quick cooking without overcooking.It is also suitable for poaching fragile ingredients like brain tofu,fish slices,or shrimp paste,and for quickly retrieving items like tripe and omasum.It can additionally be used to skim off some of the scum that forms on the surface of the hot pot broth.
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