FLAVOR FOUNDATIONS
Homemade sauces and condiments are key Chinese cooking basics, vital for achieving authentic flavors. They form the foundation of many Chinese dishes, ensuring freshness and allowing you to control both the flavor and quality.
CHILI OIL
A spicy, aromatic oil infused with dried chili peppers and other flavorful ingredients, perfect as a condiment, cooking ingredient, or dipping sauce.
FLAVORED SOY SAUCE
A variation of traditional soy sauce infused with additional items to enhance its taste. The additions create a versatile, complex flavor for various uses.
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CRAFTING THE BASICS
Learning to make your own wrappers and doughs is a crucial part of Chinese cooking basics. These skills allow you to achieve the authentic textures and flavors that not only enhance the entire quality of your homemade dishes but also bring a genuine touch.
WONTON WRAPPERS
They are versatile, thin sheets of dough that can be filled with meat, seafood, or vegetables. They are perfect for boiling, steaming, or frying.
MANTOU
A type of plain, slightly sweet Chinese steamed bun. Compared to other steamed buns, 'mantou' is denser and more bread-like, but still soft and fluffy.
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FROM SCRATCH TO PLATE
The true essence of homemade specialties in Chinese cooking basics adds something extra to every dish. There’s a unique charm, touch, and satisfaction to making these essentials from the scratch, infusing each dish with personal flair and authenticity.
CHINESE PORK SAUSAGE
Making this at home is time-consuming, but the homemade version offers control over ingredients and flavors, resulting in a sausage tailored to your taste.
FERMENTED BEAN CURD (W)
Also called foo yee, this fermented soybean product enhances Chinese dishes with its rich umami flavor. It elevates both your dishes and palate, too.
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CUTTING TECHNIQUES
Knife skills in Chinese cuisine are crucial not only for aesthetics but also for ensuring even cooking and maximizing flavor distribution. Mastering these knife techniques in Chinese cooking basics ensures both consistency and precision.
HAND-CHOPPING MEAT
Mastering hand-chopping meat lets you control texture and size, ensuring uniform pieces that enhance flavor—perfect for dishes where texture is the key.
SLICING BEEF FOR STIR-FRY
Properly slicing beef against the grain ensures tenderness and flavor in stir-fry. Thin, even slices cook quickly, absorb marinades well, and blend perfectly.
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ROOTS AND REMEDIES
In Chinese cuisine, herbs rooted in Traditional Chinese Medicine (TCM) serve a practical and purposeful role. This section introduces key herbs, their traditional uses, and how to incorporate them into everyday dishes—with intention, not prescription.
THE ROOT OF RESILIENCE
Ginseng is a powerful Chinese herb that enhances energy, reduces stress, and strengthens immunity, making it a valuable boost for daily wellness.
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KITCHEN WISDOM
With our collection of kitchen tips and tricks, you can boost your Chinese cooking basics with confidence and skill. It will also help you gain knowledge and valuable techniques to elevate your culinary creations to the next level.
BEFORE YOU BUY A WOK
Woks are essential for Chinese cooking. They come in various sizes and materials, so consider what you'll be using the wok for before you buy one.
HOW MUCH IS TOO MUCH
When it comes to MSG, it is quite potent, so a little goes a long way. Too much of it can give the dish a metallic flavor. So, how much is too much?
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A vital part of our Chinese Cooking Basics, this section wonderfully connects traditional Chinese measurements with modern Western units. It provides easy and friendly conversions while exploring the fascinating historical background and ongoing significance of these measurements in today’s kitchens. Even though the metric system is widely used in China, traditional units like these are still commonly found in traditional Chinese cookbooks and everyday life, showcasing their lasting presence in Chinese culture and cuisine. This guide not only makes it easy to see how these traditional units convert into standard measurements but also highlights their significance in maintaining the authenticity and integrity of Chinese dishes. This section provides valuable insights into Chinese measurements, offering a basic understanding rather than exact cooking guidance. It serves as a useful starting point for those interested in learning more.
PICUL
Mandarin: 担 (dàn)
Cantonese: 擔 (daam)
The term “picul” is a traditional Chinese unit of weight historically used to measure large quantities of goods, particularly in agricultural and maritime trade. Equivalent to 100 jin, a picul translates to approximately 60 kilograms or 132 pounds. In the context of Chinese cooking basics, understanding the historical significance of such units helps provide a deeper appreciation for the scale and precision involved in ancient Chinese culinary practices. The picul was essential in handling bulk goods like rice, tea, and other staples, making it a crucial part of both domestic and international trade. Its influence extended beyond China, impacting trade practices across Asia, particularly in Southeast Asia. While the picul is no longer commonly used in modern China, it remains a significant part of the cultural and historical fabric, with its legacy evident in historical texts, traditional markets, and discussions of ancient Chinese trade practices, offering valuable insights into the foundations of Chinese cooking basics.
CATTY
Mandarin: 斤 (jīn)
Cantonese: 斤 (gan)
The term “catty” is the English translation of the traditional Chinese unit of weight “jīn” (斤), a measurement that plays a significant role in Chinese cooking basics. This unit has a rich history in Chinese measurement systems and remains vital in modern culinary practices. Historically, the jīn was widely used across various Chinese dynasties, evolving in its exact weight over time. Today, the catty is standardized to approximately 500 grams or 1.1 pounds, making it a fundamental unit in Chinese cooking basics for measuring larger quantities of ingredients, such as meat, vegetables, and grains. For instance, you might encounter a recipe that calls for “1 catty of pork,” translating to 500 grams of pork. Having been an integral unit of measurement for thousands of years, the catty reflects its deep-rooted role in trade, commerce, and daily life. Despite the global shift towards metric measurements, the catty remains a familiar and practical unit for many, continuing to be a cornerstone in Chinese cooking basics today.
TAEL
Mandarin: 两 (liǎng)
Cantonese: 両 (loeng)
The term “tael” is the English translation of the traditional Chinese weight unit “liǎng”, a measurement that is integral to Chinese cooking basics. Historically, the liǎng was a crucial part of the Chinese measurement system, used extensively in trade, cooking, and daily life. Although its weight has varied slightly throughout different Chinese dynasties, it is generally standardized today to approximately 37.5 grams or 1.32 ounces. The tael is commonly used to measure smaller quantities of ingredients compared to larger units like the jīn (catty). For example, a recipe might call for “2 taels of dried mushrooms,” which translates to about 75 grams of mushrooms. This unit is particularly valuable in Chinese cooking basics for precise measurements, especially in recipes needing exact amounts of spices, herbs, or other ingredients. The liǎng’s historical significance and ongoing use in modern recipes highlight its enduring role in Chinese culinary traditions, connecting past practices with contemporary cooking.
FEN
Mandarin: 分 (fēn)
Cantonese: 分 (fan)
The term “fen” is a traditional Chinese unit of measurement used to quantify very small amounts. In modern usage, fen is typically equivalent to 1/10 of a liǎng, which means it represents approximately 3.75 grams or 0.13 ounces. Historically, the fen was part of the ancient Chinese measurement system and played a role in fine measurements, particularly in the context of spices and herbs. In Chinese cooking, the fen is used to measure tiny quantities of ingredients where precision is essential, such as a pinch of spice. For example, a recipe might call for “5 fen of Sichuan peppercorns,” indicating a precise, minimal quantity. The fen highlights the detailed approach in Chinese cuisine to ensure that even the smallest amounts of ingredients are accurately measured, reflecting the importance of precision in achieving the perfect balance of flavors. Despite its historical roots, the fen underscores the meticulous nature of Chinese cooking basics, ensuring even the smallest quantities are measured with care for authenticity and quality.
CUN
Mandarin: 寸 (cùn)
Cantonese: 寸 (cyun)
The term “cùn” is a traditional Chinese unit of length, roughly equivalent to 3.33 centimeters. In Chinese cooking basics, cùn is used to describe the size or thickness of ingredients, providing important details for achieving the right texture and presentation in dishes. For instance, a recipe might specify “1 cùn thick slices of pork” to ensure that each slice is cut to a precise thickness, which is crucial for even cooking and consistent flavor. Similarly, for ingredients like ginger, a recipe may call for “1 cùn pieces of ginger,” indicating that each piece should be about 3.33 centimeters long. This precision ensures that the ginger imparts its flavor evenly throughout the dish, maintaining the desired balance of taste and authenticity in Chinese cooking. Cùn plays a significant role in traditional Chinese culinary practices, where precise measurements contribute to the authenticity and success of a dish. Even with the global shift towards metric measurements, cùn remains a relevant and valuable unit in Chinese cooking.
ENGLISH
- Mandarin
- Cantonese
KILOGRAM
- gōng jīn
- gung gan
GRAM
- kè
- hak
POUND
- bàng
- bong
OUNCES
- àng sī
- ong si
CENTIMETERS
- lí mǐ
- lei mai
INCHES
- yīng cùn
- cyun
| CHINESE SYSTEM | METRIC SYSTEM | IMPERIAL SYSTEM |
|---|---|---|
|
1 picul |
60 kilogram |
132 pounds |
|
1 jīn |
500 grams |
1.1 pounds |
|
1 liǎng |
37.5 grams |
1.32 ounces |
|
1 fēn |
3.75 grams |
0.3 ounce |
|
1 cùn |
3.33 centimeters |
1.31 inches |
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