The split bamboo brush is called dian cheng in Foochow and is a very useful equipment in any Foochow kitchen, especially when there is a big kuali or dian used for cooking of large amount of food.
A good brush of the kuali with hot water still boiling because there is still fire on going or when the wood fire is still strong. It is a good way to clean. any hot water left could be taken out or scooped out by a how diah.
A typical Foochow wood stove in Nang Chong. This is my cousin. In his hand is the Hui Keen (tongs for hot charcoal). A nice kuali is to the left of the photo. this is the kind of kitchen which brings a lot of Foochow nostalgia to all of us. Great memories.
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