BEAN CURD SKIN
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Also known as bean curd sheets or tofu skin, is a versatile ingredient made from soy milk. As the milk cooks, a thin layer forms on the surface, which is lifted off and dried into sheets. These sheets absorb sauces well, adding a chewy texture to the dishes. Soak the sheets first in warm water for 15-20 minutes until they become soft and pliable.
TRIVIA
The flexibility and absorbent nature of bean curd skin makes them perfect for creating various Chinese dishes. However, did you know that bean curd skin is also versatile as a wrapper? It is pliable and absorbent which makes it perfect for spring rolls, and more. It is great for vegetarians and vegans looking for plant-based protein options.
BEAN CURD STICKS
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Crafted from soy milk, it is formed into cylindrical shapes, twisted, and dehydrated, resulting in a chewy consistency. Often used in soups and stir-fries, bean curd sticks require proper rehydration before use to ensure optimal texture and flavor absorption. They are another popular form, known for their ability to add a satisfying bite.
TRIVIA
Centuries ago, a cook, while watching a thin film form on his pot of warm soy milk, instead of throwing it away, dried it, creating the first-ever bean curd stick. Today, we enjoy them as snacks, in soups, and in stir-fries. In China, they symbolize prosperity and are served during festivals. Well, good things can come from unexpected places.
BLACK MOSS
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A seaweed variety with a gelatinous texture and mild flavor is a great addition to soups and braised dishes, especially during the Lunar New Year. It was enjoyed by the elites, but now it is a strong part of culinary traditions. Its presence on the plate signifies more than just a dish; it is a cultural symbol of resilience and prosperity.
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This rare seaweed symbolizes wealth, abundance, and long life in Chinese culture. It has a unique flavor and is used in mostly soups and stir-fries, especially during Lunar New Year. It was once enjoyed by the elites, and now its presence on the plate signifies more than just a dish; but rather a cultural symbol of resilience and prosperity.
CHINESE PORK SAUSAGE
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Commonly known as lap cheong, this sweet and savory pork sausage is air-dried after being seasoned. Its slightly sweet flavor and chewy texture make it a stir-fry staple. Don’t discard the flavorful leftover oil; use it to cook veggies or fry eggs for extra flavor. Chinese dried pork sausage is also commonly used in rice dishes, adding a rich, umami depth to the meal.
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The Chinese sausage has a long history and a rich flavor. Records from the Wei and Jin dynasties show a unique sausage-filling technique for preserving meat. A Cantonese chef created the modern Cantonese-style sausages from leftover pork and pig liver. Dried sausage brings comfort and reminds Chinese families of home and cherished traditions.
CURED-PORK-BELLY
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Cured pork belly, seasoned with salt, sugar, and spices, is air-dried to perfection. It boasts a chewy texture and a subtly sweet, smoky flavor with a hint of saltiness. When adding it to recipes, sample a small piece to assess the salt level and adjust seasoning as needed. This is particularly popular in Chinese clay pot rice, where its rich flavor enhances the overall taste.
TRIVIA
Your beloved cured pork carries a tale that dates back centuries. In ancient China, the tradition of preserving meat was a skill passed down from one generation to another. People employ various methods to maintain the freshness of their food, with curing being among the most cherished techniques. It is the star to many traditional dishes.
DRIED BAMBOO LEAVES
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Also known as reed leaves, they are essential for making zongzi, which is a glutinous rice dumpling with sweet and savory fillings. Soak these leaves overnight before wrapping the zongzi. When ready to use, soak them in warm water for 30 minutes to make them pliable. They are an alternative that offers aroma and flexibility for wrapping various traditional dishes.
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Dried bamboo leaves are like natural insect-repellent. Bugs hate the smell of these leaves. They create a shield around your stored items and home, keeping insects away. To repel bugs, leave dried bamboo leaves in desired areas. No need to burn them – let their aroma work its magic! They have been a chemical-free solution for generations.
DRIED BLACK FUNGUS
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Similar to wood ear, but darker and less fleshy, black fungus boasts a neutral flavor that readily absorbs other flavors. Before use, it requires rehydration. is prized for its health benefits, including its high fiber content and potential to improve circulation. You can enhance its flavor by adding a splash of soy sauce and rice vinegar to the soaking water.
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Black fungus can be compared to a pungent cheese among mushrooms. Initially, it emits a strong aroma that fades once it’s soaked in water. Black fungus is a combination of tender, meaty, and crispy textures, with a bitter and sweet taste reminiscent of mild black tea. It gradually evolves into a pleasing smell upon complete rehydration.
DRIED BOK CHOY
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Dried bok choy, made from sun-dried fresh bok choy, has a concentrated flavor similar to fresh bok choy but with deeper, earthier notes. It is ideal for soups. Before use, thoroughly soak and clean the stems and leaves to remove any sand. For best results, double-soak the dried bok choy in cold water for a minimum of 2 hours to enhance its flavor and texture.
TRIVIA
Dried Bok Choy possesses a unique ability to forecast the weather based on its texture. When it is soft and pliable, it signifies high humidity and the chance of rain. When it’s brittle and stiff, it indicates low humidity and warm conditions. Although there is no scientific evidence to support this claim, it transfors itself into a weather predictor.
DRIED FIGS
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These un-dried figs enhances flavor and longevity. They are chewier and sweeter than fresh figs. The color ranges from light brown to black due to drying methods. They are mostly used in Chinese herbal soups. Adding chopped, dried figs to Chinese tea can give it a unique touch and taste. They are believed to provide aid in coughs, constipation, and detoxification.
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Dried figs were the initial choice for sweetness prior to the rise of sugar in popularity. They held a special place for centuries, serving as a valuable asset in both cooking and healing for ancient societies. Figs embody not just sweetness but also wealth and productivity. They continue to be a classic treat that fulfills desires and ushers in success to your dining table.
DRIED LILY FLOWERS
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Golden needles, or dried daylily buds, boast a 2,000-year history in Chinese cuisine and medicine. While fresh, they’re vibrant yellow-gold; drying transforms them to a light brown. When rehydrated, they add unique texture and flavor with a hint of earthiness, sweetness, and a floral aroma. TCM believes they benefit the lungs, coughs, heartburn, and mind.
TRIVIA
Surprisingly, they’re not flowers at all! Despite their appearance as tiny blossoms, these delicate buds are the unopened stamens of the daylily flower, carefully harvested before blooming. They add visual elegance and a subtle floral essence to dishes. They are valued for their versatility and unique texture, adding tender chewiness to any dish.
DRIED LONGAN
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Dehydrated longan, a tropical cousin of lychee and rambutan, transforms from juicy to chewy. This dried fruit packs a punch of sweetness, with its flesh turning a deep brown with concentrated flavors. Enjoy it as a snack, or add it to soups, teas, or desserts for a touch of sweetness and a chewy texture.
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In ancient China, dried longan was considered to be the “dragon’s eyes,” promising wisdom, strength, and even immortality to those who enjoyed their sweet and chewy goodness. Eating these treats won’t give you dragon-like powers, but you’ll find numerous health benefits in every delicious bite, making them both tasty and nutritious.
DRIED LOTUS LEAVES
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From the lotus plant, they add a touch of elegance and earthiness to dishes. Dehydration intensifies their aroma. Primarily used for steaming food, they prevent sticking and impart a pleasant lotus fragrance. They can also double as decorative plates or liners for steamed dishes. Avoid overcooking them to prevent bitterness from prolonged simmering.
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Dried lotus leaves have a deep cultural legacy in Chinese tradition. They symbolize purity and rebirth in Buddhist beliefs. They are used in offerings and rituals, connecting you to a rich cultural heritage. The leaves also add an earthy aroma to dishes, elevating your taste buds. Using these leaves adds cultural heritage and aromatic magic to your dish.
DRIED OYSTER MUSHROOMS
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Dried oyster mushrooms have a sweet, earthy flavor with a seashell-shaped appearance. Their drying process intensifies their naturally mild and sweet flavor, making them more concentrated. They become chewier and more fragile after rehydration. Highly versatile, they can be infused with ginger, garlic, soy sauce, or chilies for added depth and a fiery kick.
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They are the economical stars of the fungi world. They flourish on simple straw and various materials such as sawdust, wood chips, and even coffee grounds. They also have a great ability to consume on cardboard. Cultivating oyster mushrooms is nearly cost-free with some dedication. The clever fungi make it feasible to harvest delightful mushrooms.
DRIED SCALLOPS
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Conpoy, or dried scallops, are flavor bombs in Chinese cuisine. Made from cured and dehydrated scallop muscle, they pack an intense umami punch. They have a distinctive marine scent, slightly reminiscent of cured meat. These little treasures are rehydrated before adding depth to soups, broths, stews, and more. Use them sparingly; a little goes a long way!
TRIVIA
Dried scallops, frequently admired for their umami richness, used to serve as a valuable type of currency in ancient China. But nowadays, they represent wealth and prosperity in Chinese customs. Reserved for special events, they are commonly presented to notable individuals as a sign of achievement. They embody a heritage of luxury and taste.
DRIED SHIITAKE MUSHROOMS
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They are the concentrated essence of their fresh counterparts! Moreover, drying intensifies their naturally rich, umami flavor with a hint of earthiness and smoke. Dried shiitakes boast a meaty, and chewier texture after rehydration. Their umbrella-shaped caps range from tan to deep brown. Be sure to cook them well to avoid any potential irritation.
TRIVIA
Dried shiitake mushrooms are adored globally for their flavor and texture. Their medicinal properties are highly appreciated. The initial cultivation of Shiitake mushrooms was credited to a woodcutter named Wu San Kwung, marking a vital moment in culinary history. Today, his contribution is remembered in mushroom-growing communities across China.
DRIED SHRIMPS
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Dried shrimp are tiny powerhouses of umami flavor, adding depth and complexity to many dishes, especially vegetarian ones. Incredibly versatile, they can be used whole, crushed, toasted, and ground into a powder, elevating soups, stews, stir-fries, sauces, and marinades. Soaking them before use plumps them up and unlocks their intense flavor.
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Did you know? Dried shrimp shells can be used as a natural fertilizer. They contain chitin, which is good for soil. When they break down, they provide nutrients for plants. You can crush the shells and sprinkle them in your garden or mix them into the soil. This will improve the health of your plants making them both sustainable and eco-friendly!
DRIED WOOD EAR
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Also known as Judas’s ear or cloud ear, wood ear resemble thin, curled ears. Dehydration intensifies their dark color and changes their texture. Though tough and brittle when dry, they become gelatinous, rubbery, and crunchy upon rehydration. While their own flavor is mild and earthy, they excel at absorbing the essence of surrounding ingredients.
TRIVIA
A dried wood ear fungus is thought to enhance hearing in Eastern medicine. These mushrooms look like small ears growing from wood. Its chewy texture could be the secret to its amazing auditory benefits. So while savoring this wood ear mushrooms, do pay attention, as your taste buds might not be the only ones in for a pleasant surprise! Who knows?
GINSENG
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Ginseng is the root of various slow-growing plants in the Panax genus. It is light-colored and has a forked shape and a long stalk with a bittersweet flavor. Ginseng, widely used in Chinese soups and medicine, is a highly respected herb in TCM. It is believed to boost energy and stamina. However, seek advice from your care provider before consuming.
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For centuries, ginseng’s benefits have extended beyond humans. Ginseng has been used to treat animals in China and other places, providing relief from illness and weakness. Even today, pet owners are adding ginseng to their pets’ food or diets through supplements and treats, but it’s important to consult a veterinarian before introducing new supplements.
GOJI BERRIES
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Tiny red fruits with a sweet-tart flavor, goji berries are also called wolfberries, are a native ingredient in China. Rich in antioxidants, they are believed to boost the immune system. They’re enjoyed fresh, dried, or powdered, and can be added to soups, teas, desserts, and more. However, do seek advice from your care provider before consuming
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Goji berries contain a lot of nutrients for their small size. They have more vitamin C than oranges, more beta-carotene than carrots, and more iron than steak! Eating 1 ounce a day of goji berries can boost your immunity and overall well-being. But you must not overdo it, as it can be harmful too. There’s a legend of a man who lived to 252 by eating goji berries daily.
LOTUS SEEDS
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Harvested from the lotus plant, they represent purity, enlightenment, and rebirth in Chinese culture. They are used in Chinese desserts and savory dishes, often in soups. Lotus seeds have a sweet taste, and a starchy consistency. In TCM, they are believed to have soothing properties. Try lotus seed milk as a tasty and nutritious, dairy-free alternative.
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The calming properties of lotus seeds can help you relax and enjoy a peaceful sleep. The expansion of blood vessels is aided, leading to a noticeable improvement in mental health concerns such as sadness and anxiety. This impact is due to the isoquinoline alkaloids present in lotus seeds. And, as you bite into them, listen for the crisp melody.
RED DATES
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Originating from China, they possess a sweet and chewy texture and are frequently used in soups, tea, and desserts. Packed with vitamins and fiber, they help boost the immune system. In Chinese culture, red dates symbolize good fortune and success. Steep dried jujubes in hot water for a soothing and sweet tea. Enhance its flavor with ginger or lemon.
TRIVIA
In China, red dates, also known as jujubes, are not only tasty but also bring good luck. They symbolize sweetness and prosperity. People gift them on special occasions like the New Year, wishing their loved ones a prosperous year. Jujubes are great for candies and desserts and are a healthy snack too. Some believe that they improve sleep and reduce anxiety.
SNOW FUNGUS
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Also known as silver ear fungus, snow fungus grows on the branches of various hardwood trees. They are harvested and prized for their mild flavor and chewy texture. Commonly used to add a gelatinous consistency to soups and desserts. Dried snow fungus can be stored in a cool, dry place to maintain its potency.
TRIVIA
Snow fungus is not just a unique-looking mushroom, but also has been a beauty secret in China and Japan for centuries. Packed with an enzyme that keeps skin plump and glowing, it is believed to contribute to a long and flawless life. In traditional Chinese medicine, snow fungus is believed to treat dry coughs, and to fade freckles.