Ingredient Guide

Learn the pantry basics that make Chinese home food taste authentic and balanced.

Light Soy Sauce

Use: Everyday seasoning for stir-fries and marinades.

Tip: Use naturally brewed versions for cleaner taste.

Dark Soy Sauce

Use: Adds color and gentle sweetness to braises.

Tip: A little goes a long way; do not overpour.

Doubanjiang

Use: Fermented chili bean paste for depth and umami.

Tip: Fry briefly in oil to unlock aroma.

Black Vinegar

Use: Adds mellow acidity to soups and dipping sauces.

Tip: Add near the end for brighter flavor.

Oyster Sauce

Use: Adds savory depth to stir-fries, vegetables, and noodles.

Tip: Use a small amount first; it is concentrated.

Shaoxing Wine

Use: Reduces meat odors and adds aroma to braises and stir-fries.

Tip: Add during cooking, not at the very end.

Sesame Oil

Use: Finishing oil for fragrance in soups, sauces, and cold dishes.

Tip: Drizzle after heat is off to preserve aroma.

White Pepper

Use: Adds gentle warmth to soups, marinades, and fillings.

Tip: Start small and adjust gradually.

Sichuan Peppercorn

Use: Creates signature numbing fragrance in Sichuan dishes.

Tip: Toast lightly before grinding for better aroma.

Cornstarch

Use: Used for velveting meat and thickening sauces.

Tip: Mix with cold water first to avoid lumps.

Dou Chi

Use: Fermented black beans used in steaming and quick stir-fries.

Tip: Rinse lightly if too salty before cooking.

Dried Chilies

Use: Builds heat and chili aroma in stir-fries and braises.

Tip: Remove seeds for a milder result.

Rock Sugar

Use: Adds gloss and rounded sweetness in red-braised dishes.

Tip: Melt slowly on low heat for even caramelization.

Star Anise

Use: Classic warm spice for braised meats and broths.

Tip: Use sparingly to avoid overpowering the dish.

Cassia Cinnamon

Use: Adds sweet-spicy depth to long braises and stocks.

Tip: Remove before serving for cleaner flavor.

Bay Leaf

Use: Adds subtle herbal depth in slow-cooked dishes.

Tip: Pair with soy-based braises for balance.

Sweet Bean Sauce

Use: Adds mild sweetness and bean aroma to sauces and stir-fries.

Tip: Fry briefly in oil to bring out flavor.

Rice Vinegar

Use: Light acidity for cold dishes and quick pickles.

Tip: Use when you want a cleaner, less malty sourness.

Dried Shiitake

Use: Adds strong umami to soups, stews, and fillings.

Tip: Use soaking liquid in cooking for extra flavor.

Wood Ear Mushroom

Use: Adds crunch to stir-fries, soups, and cold appetizers.

Tip: Soak until fully expanded, then trim tough roots.

Napa Cabbage

Use: Common base vegetable for soups, hotpot, and stir-fries.

Tip: Cook stems first, then leaves.

Chinese Chives

Use: Aromatic green used in dumpling fillings and quick sautés.

Tip: Add near the end to keep color and aroma.

Dried Tangerine Peel

Use: Adds citrus warmth to braises and slow soups.

Tip: Rinse briefly before use to remove dust.

Goji Berries

Use: Used in soups and sweet broths for mild sweetness.

Tip: Add late to avoid over-softening.

Toasted Sesame Seeds

Use: Finishing garnish for aroma and texture.

Tip: Sprinkle right before serving.

Peanut Oil

Use: High-heat oil for stir-frying and shallow frying.

Tip: Great for wok cooking due to heat tolerance.

Lard

Use: Adds richness and aroma to noodles and stir-fries.

Tip: Use in small amounts for flavor layering.