Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed with a wide, flat-bottomed spoon (traditionally made of ceramic). Many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.

 

Below are three steps to teach you the right way to use chopstiks:

 

 

Rest one chopstick on the 3rd and 4th fingers with thumb on top of the middle part of the chopstick

 

 

Hold the other chopstick on the index and middle fingers, by using the tip of the thumb to keep the chopstick in place.

 

 

Level Chopsticks, pick up food with movement of the upper chopstick, keep the lower chopstick stationary at all times