BLACK BEAN SAUCE
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A staple in Chinese cuisine, it is made from fermented black beans and various seasonings. It has a rich, salty flavor that Chinese enhances dishes. The sauce has a dark, almost inky appearance and slightly thick chunky texture. It has a pungent, umami aroma with a hint of sweetness. Its good to start with a small amount and adjust to taste.
TRIVIA
Do not fear the black bean sauce’s dark color; it’s a friendly companion in the kitchen. It adds a flavorful kick and it is made with fermented black beans and aromatic seasonings with a hint of sweetness. A small amount of black bean sauce can completely transform your dish, instantly adding a burst of umami to stir-fries, stews, and steamed dishes.
BLACK RICE VINEGAR
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Made from black rice, black vinegar has a deep, dark color and a distinct sweet-and-tangy flavor. A common ingredient in Chinese cuisine, it is often used as a condiment or in marinades. The vinegar has a smooth, syrupy texture and a complex, earthy aroma with a hint of sweetness. Its intense flavor and acidity can really dominate, so use it sparingly.
TRIVIA
Black vinegar is not just a flavor booster but also a culinary wizard. A few drops of this black vinegar can transform simple dishes into magical feasts. Black vinegar is made through fermentation and has sweet, sour, and umami notes. In TCM, it is believed to have medicinal properties as it can boost digestion and improve blood circulation.
DARK SOY SAUCE
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A thick, sweet, and dark condiment that enhances dishes with its rich flavor and deep hue. Commonly used in braised dishes and marinades, it adds a beautiful depth of color and flavor. With a glossy, viscous texture and a slightly sweet, caramel-like aroma, it should be added early in cooking to develop a deep, taste and a rich, color.
TRIVIA
Dark soy sauce is a secret ingredient for enhancing drinks. Yes, you heard it right, it adds a unique savory flavor to popular drinks like Bloody Mary or a mocktail. Combine it with ginger, citrus, or a touch of sweetness to make your drinks more interesting. However, taste is subjective, and people may have different reactions to unconventional combinations.
DRIED CHILI PEPPERS
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They are whole chili peppers that are dehydrated to preserve them. They come in various shapes, sizes, colors, and heat levels. Dried chili peppers are essential for adding heat and depth to dishes. They can be used as a whole, crushed, or ground into powder. Additionally, toasting them before use also enhances their flavor by releasing trapped oils.
TRIVIA
Dried chili peppers used to be grown for their beauty and not their heat. They were prized for their vibrant colors and delicate flavor. Hotter chili varieties from the Americas in the 16th century led to the evolution of the fiery dried chili peppers we know today. Recall their journey from ornamental beauty to fiery staple when you grab dried chili.
FERMENTED BEAN CURD
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An aromatic ingredient that elevates dish flavors rather than serving as a protein source. It has a creamy texture, a pungent aroma, that offers a slightly salty taste with a hint of sweetness. It can be enjoyed on its own or can be used as a seasoning for marinades and stews. Fermented bean curd also offers probiotic benefits, which may aid in digestion.
TRIVIA
Fermented bean curd, also known as “Chinese cheese,” has a rich and savory flavor. It adds a unique umami taste to different dishes. Despite being plant-based, it brings a creamy and has cheese-like complexity to your creations. It is commonly used as a condiment but can be experimented with in dips, spreads, sauces, and salad dressings.
fermented black beans
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These small soybeans are preserved in salt, and is known for their salty and savory flavor with rich umami notes. They are perfect for enhancing stir-fries, braises, and marinades. The beans have a soft, slightly gritty texture and a strong, pungent aroma. Due to their intense flavor, it’s best to start with a small amount and adjust to taste.
TRIVIA
Fermented Black Beans are created through natural fermentation. These tiny beans add umami flavor to your dishes. As they age, their flavors become more complex, bringing depth and excitement to the dishes. They are a good source of protein and the fermentation process also produces probiotics, which support a healthy gut and aid digestion.
FIVE SPICE POWDER
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A blend of five spices: star anise, cloves, Sichuan peppercorns, fennel seeds, and cinnamon. It has a warm, sweet taste with a slight bitterness and hints of citrus and floral flavors. It represents the five basic tastes in Chinese cooking: salty, sweet, sour, bitter, and umami. Highly adaptable, it is utilized in marinades, stir-fries, sauces, and braised dishes.
TRIVIA
Five-spice powder is a blend of spices that achieves a balance of five unique flavors, resulting in a quiet delightful culinary experience. Each spice in the blend symbolizes an element of Chinese heritage, coming together to create a perfect fusion of sweet, sour, salty, bitter, and spicy tastes. This traditional flavor profile has been cherished for generations.
HOISIN SAUCE
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A thick, sweet, and savory condiment made from ingredients like fermented soybeans, vinegar, sugar, and spices. It’s a versatile ingredient used as a dipping sauce or a condiment. The sauce has a rich, aromatic scent with a hint of spiciness. For a sticky BBQ glaze, mix hoisin sauce with honey or brown sugar and rice vinegar, then brush it on near the end of cooking.
TRIVIA
Hoisin sauce, despite its Cantonese name that translates to “seafood,” is surprisingly a vegetarian sauce. Born as a dip for seafood at a local food stall, it’s deliciousness led the name to stick. Often called a Chinese barbecue sauce, this thick, sweet, and savory sauce works magic on various dishes, from fatty meats to fresh vegetables and even as a dipping sauce.
LIGHT SOY SAUCE
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A key seasoning in Chinese cuisine, known for its thin consistency and umami-rich, salty flavor. It enhances stir-fries and dishes like noodles, rice, and dipping sauces, adding depth and complexity. Light Soy Sauce sauce has a clear, amber color and a subtle, savory aroma. Infusing it with herbs, spices, or garlic can create a custom flavor bomb for stir-fries.
TRIVIA
This is a flavor powerhouse, brewed to perfection and aged for months, sometimes even years, just like a fine wine, but it’s meant to be savored, not sipped. Light soy sauce has ten times the antioxidants of red wine and is a healthy condiment. Soy sauce is known for it’s salty punch and high sodium content. It originated in China over 3,000 years ago.
MSG
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A flavor enhancer, it amplifies the umami taste in foods. It can be a great addition to stir-fried greens and other dishes, though it’s not used in every recipe. MSG is a white, crystalline powder with a neutral smell and taste. While some people avoid it, it’s considered safe in moderate amounts that significantly boost flavor.
TRIVIA
MSG was once criticized due to a flawed 1968 study. Recent studies show MSG is safe and is present in foods like tomatoes and cheese. This additive aids in increasing the intake of nutrients and calories per serving without having allergic reactions. Glutamate, which is the primary element in MSG, plays a crucial role as a fuel for our digestive system.
OYSTER SAUCE
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A thick, dark condiment made from oysters and spices, offering a savory, umami-rich flavor. It’s commonly used in stir-fries, marinades, and vegetable drizzles. It also adds depth to soups, stews, and dips. The sauce has a glossy, slightly sticky texture and a briny aroma. Oyster sauce enhances flavor and adds natural richness and complexity to dishes.
TRIVIA
Hold your noses, seafood lovers! The fishy fear-mongering surrounding oyster sauce is actually a total myth. This Chinese condiment is a refined sweet surprise, elevating your dishes without a hint of the sea. While it shares its name with bivalves, oyster sauce is akin to liquid sweetness. Leftover oysters are made into chewy treats packed with energy.
PICKLED LONG BEANS
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Pickled long beans are preserved in vinegar and salt, creating a crunchy texture with tangy flavor. They are often used in stir-fries and noodle dishes, giving a unique twist. Store these pickled beans in the fridge and consume within a few weeks for best flavor and texture. Besides culinary uses, pickled long beans are valued for promoting gut health.
TRIVIA
Long beans are a cherished part of Chinese cooking history. Their pickling origins are legendary, with some saying it was a way to preserve harvest and others claiming it satisfied hungry emperors. While probiotic supplements aren’t popular in China, pickled foods like long beans aid digestion, lower cholesterol, and protect against gut infections.
PICKLED MUSTARD GREENS
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An adaptable side dish or condiment, pickled in a spiced brine to deliver a pungent and sour taste. Often paired with soups and stir-fries, they add a vibrant burst of flavor to various dishes. To mellow their sour and salty intensity, rinse them under cold water before use. Pickled mustard greens have digestive benefits and add probiotics to your diet.
TRIVIA
Pickled mustard greens brings a touch of mystery and heat to stir-fries and soups. Every bite serves as a reminder that how such a simple ingredient can turn into something extraordinary through patience and care. They support digestion and act as a spicy ally for your gut. Perhaps ancient rulers stumbled upon this pickling method to enhance flavor.
SALTED DUCK EGGS
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Salted duck eggs, preserved in salt, have a rich, creamy texture and are often used in congee, noodles, and dim sum, as well as in Chinese mooncakes. For the best flavor and texture, you must enjoy them at room temperature. Avoid microwaving, as it can make the yolk rubbery. These eggs are also prized for their distinct umami flavor.
TRIVIA
Records indicate that people in China have enjoyed salted duck eggs since the Ming Dynasty, valuing them for their protein and fat content during scarcity. The salting process made these eggs ideal for portable snacking, beneficial for travelers, farmers, and soldiers. Today, salted duck eggs remain a versatile ingredient, used in stews, sauces, and desserts.
SALTED FISH
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Salted fish is made from dried, salted mackerel, red snapper, or threadfin, offering a rich, intense flavor that adds depth to steamed rice, congee, soups, and stir-fries. To preserve its texture and enhance its deep flavors, steam or simmer the fish, evoking comforting culinary traditions. This ingredient is valued for adding a savory umami boost to dishes.
TRIVIA
From the deep sea to the warm kitchens of Cantonese households, salted fish originates from a time of need centuries ago; it served as a method to store food when resources were scarce, ultimately emerging as a valuable source of protein. In the present day, this salted fish remains a very crucial ingredient in Cantonese cooking.
SALTED RADISH
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Salted radish, created through salting and fermenting, offers a tangy, salty kick ideal for stir-fries, soups, and as a topping for noodles or congee. Its bold flavor is enhanced by pairing with chilies, ginger, and garlic, that adds a nostalgic warmth to each bite. This ingredient is also valued for its probiotic benefits, contributing to gut health and enhancing overall flavor.
TRIVIA
In China, where the weather tends to get extreme, salted radish represents resilience and culinary creativity. For generations, families have preserved this simple vegetable during the harsh seasons, turning it into a salty treasure. It’s tangy, sharp, and briny; it reflects the coldness of winter, yet beneath the surface, it hints at the arrival of spring.
SESAME OIL
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Made from toasted sesame seeds, sesame oil gives a nutty flavor with a high smoke point, making it ideal for stir-fries, dressings, and marinades. Its versatility shines when used to infuse flavors; steep sliced garlic, chilies, or herbs in toasted sesame oil to create a rich, aromatic oil for enhancing your dishes. It can elevate both dishes by adding depth.
TRIVIA
Centuries ago, in the northwest of China, sesame oil in China was called “night oil” because it could light up homes and temples as early as the 7th century AD. Approximately 5000 years ago, Chinese artisans burned this oil to produce soot for high-quality ink blocks. This gave their brushstrokes a nutty aroma and also aided in the smooth flow of their ink.
SESAME SEEDS
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Sesame seeds are tiny and nutty. They can be used whole or ground. Black ones offer a richer flavor, while white ones are creamier. They’re commonly used as toppings in stir-fries, and baking. You can enhance their flavor by dry-toasting them until golden brown. Packed with nutrients, it aids in digestion. Sesame seeds are often used in festive foods.
TRIVIA
Sesame seeds in Chinese cooking represent good luck and happiness. They are associated with longevity and good fortune due to an old tale about the Penglai Fairy, who is well known for her immortality and who enjoyed sesame seeds as part of her magical elixir of life. Hence, they are used in festive dishes to symbolize abundance and happiness.
SHAOXING WINE
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Shaoxing wine is a dry Chinese rice wine aged in clay pots, that develops a unique and cherished flavor over the years. It’s a key ingredient in marinades, and sauces enhancing dishes with its distinctive taste. To maintain its fresh and vibrant flavor, you must store Shaoxing wine in the refrigerator, which helps prevent it from becoming overly pungent.
TRIVIA
Shaoxing wine can also be enjoyed like fine-aged wine, offering a delightful and fruity taste. There are different types of Shaoxing wine that vary in quality, some are meant for cooking, while others are meant for drinking. Brewers are reviving the ancient art of making Shaoxing wine and increasing its popularity as a cooking ingredient and as a beverage.
SICHUAN PEPPERCORNS
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Sichuan peppercorns come from the husks of the prickly ash tree’s dried fruit and are native to Sichuan, China. Known for their numbing and tingling sensation, they have a citrusy, floral, and piney flavor. They enhance soups, marinades, and more. Exercise caution when combining with other spicy ingredients, as it first numbs, then burns.
TRIVIA
Sichuan peppercorns are unrelated to peppers. They come from a prickly ash tree in China. They were originally called “flower pepper” due to their unique aroma, a combination of citrus and floral notes. These dried berries don’t burn but create a tingle and numbness on the tongue. This sensation enhances the taste buds and other flavors in a dish.
STAR ANISE
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Star anise, derived from the fruit of an evergreen tree, is a spice known for its distinctive star shape and strong, licorice-like flavor. It is used whole or ground in cooking to impart a sweet and aromatic taste to dishes such as soups, stews, and marinades. TCM views star anise as a warming herb for digestion issues. It is believed to aid in nausea and constipation.
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This special “spiked spice” brings a distinctive touch to your beverage, whether you’re enjoying a velvety Italian Sambuca or a classic mulled wine. Its fragrant essence elevates Asian alcoholic drinks such as rice wine and rice liquor, imparting a cozy and spicy taste. Star anise is a flexible element that combines sweet and savory notes in every mouthful.
WHITE RICE VINEGAR
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A staple in Chinese cuisine, is made from fermented rice and offers a mild, tangy flavor. It’s a key ingredient in dressings, pickles, and marinades, enhancing dishes with its subtle acidity. To keep its flavor fresh, store white rice vinegar in a cool, dark place. Its balanced taste makes it a versatile addition to a variety of recipes, from salads to stir-fries.
TRIVIA
Trade in harsh chemicals for white rice vinegar as this Asian treasure is key for radiant skin. Say goodbye to store-bought toner and use white rice vinegar, water, and tea tree oil. The mixture balances your skin’s pH, preparing it for moisturizer. So, leave behind those harmful ingredients and allow nature’s gentle touch to reveal your inner radiance.
XO SAUCE
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A spicy seafood chili sauce with a rich umami flavor, combining savory and sweet notes. Ideal as a condiment or seasoning, XO sauce also enhances vegetarian dishes. Use it in stir-fries, soups, or as a finishing touch to transform your recipes with its bold, complex taste. Its versatility makes it a must-have for adding depth and character to a wide range of dishes.
TRIVIA
The XO sauce’s true magic lies in its skillfully crafted mixture of dried seafood, providing a deep umami flavor and a powerful burst of taste. This sauce is considered premium because it is made with high-quality ingredients. The cook who created it named it after a very popular and expensive XO cognac, but the sauce doesn’t actually contain any cognac.