Ingredients Encyclopedia
Everything you need to know about Chinese ingredients β what they are, how to use them, and where to find substitutes.
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.
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.
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.
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.