Ingredients Encyclopedia
Everything you need to know about Chinese ingredients β what they are, how to use them, and where to find substitutes.
Chili Oil (Lao Gan Ma)
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Crunchy, fragrant chili oil with toasted chili flakes and garlic. The iconic condiment that makes everything better β dumplings, noodles, eggs, rice.
Chinese Black Vinegar
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Chinkiang vinegar is the most famous Chinese black vinegar β dark, complex, and slightly smoky. It adds depth to dipping sauces, braises, and noodle dishes.
Dark Soy Sauce
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Thicker, darker, and slightly sweet β used primarily for color. Gives red-braised dishes their signature mahogany hue. A little goes a long way.
Dried Shiitake Mushrooms
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Concentrated umami bombs. Rehydrate in water, then use mushrooms and soaking liquid for soups, stir-fries, and dumpling fillings.
Five Spice Powder
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The foundational Chinese spice blend β star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds β that adds warmth and complexity to everything from roast meats to braised dishes.
Ginger
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The backbone of Chinese aromatics. Along with garlic and scallions, ginger forms the holy trinity of Chinese flavor. Fresh, pungent, and warming.
Goji Berries
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Sweet-tart red berries used in soups, teas, and congee. A superfood long before Western wellness discovered them. Good for eyes, liver, and vitality.
Hoisin Sauce
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Sweet, thick, and complex β used in marinades, stir-fries, and as the classic Peking Duck dipping sauce. Despite the name, contains no seafood.
Light Soy Sauce
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The workhorse of Chinese cooking β salty, thin, and used for seasoning, marinating, and dipping. Not the same as dark soy sauce or Japanese soy sauce.
Oyster Sauce
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Thick, savory-sweet sauce made from caramelized oyster juices. Adds instant umami to stir-fries and vegetables. A Cantonese kitchen essential.
Peanut Oil
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The preferred cooking oil for Chinese stir-frying. High smoke point, neutral flavor, and a subtle nuttiness. The foundation of wok hei.
Pixian Doubanjiang
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The soul of Sichuan cooking β a deeply savory, spicy fermented broad bean and chili paste from Pixian county. No doubanjiang, no real Sichuan food.
Toasted Sesame Oil
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Deeply aromatic oil made from toasted sesame seeds. Used as a finishing drizzle, not for cooking. A few drops transform any dish.
Shaoxing Wine
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The essential Chinese cooking wine β amber-colored, aromatic, and irreplaceable. Shaoxing wine adds depth, removes gamey flavors from meat, and is the backbone of countless Chinese dishes.
Sichuan Peppercorn
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Sichuan peppercorn is not a pepper or chili β it's the dried husk of prickly ash berries, responsible for the unique numbing sensation in Sichuan cuisine.