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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tee‑pao is a traditional Chinese steam‑cooking method that uses a sealed bamboo or earthenware vessel over boiling water to deliver saturated steam at near‑boiling temperature.
Origin: Han Chinese (2nd century BC) — China
See full technique reference →The saturated steam transfers heat rapidly to the food, causing protein denaturation between 60–75 °C and starch gelatinization above 65 °C. The high humidity environment prevents surface drying and suppresses Maillard reactions, preserving moisture and delicate textures.
Primary Reaction
Protein denaturation and starch gelatinization via heat transfer from saturated steam
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