 But even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques.For instance, "only five or six of over 100 recipes recorded in the sixteenth-century novel "Jin Ping Mei" are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the "Suiyuan shidan"".By the late Qing, most Chinese kitchens were equipped with a wok range ("chaozao" 炒灶 or "paotai zao" 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.