DRIED
BEAN CURD SKIN
鮮竹 (sin zuk)
Beyond soups and stir-fries
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 a pliable and absorbent nature makes it perfect for delicious dumplings, spring rolls, and more. It is great for vegetarians and vegans looking for plant-based protein options.
Heads up!
Simply soak the dried sheets of bean curd skin in warm water for 15-20 minutes until softened and pliable.
Our go-to dishes:
BEAN CURD STICKS
腐竹 (fu zuk)
The accidental invention
Centuries ago, a cook, while watching a thin film form on his pot of simmering soy milk, instead of throwing it away, dried it, creating the first-ever bean curd stick. Today, we enjoy them as snacks or in soups and stir-fries. In China, they symbolize prosperity and are served during festivals. Remember, good things can and does come from unexpected places.
Heads up!
Bean curd sticks should be properly rehydrated before use for optimal texture and flavor absorption in your recipes.
Our go-to dishes:
BLACK MOSS
髮菜 (fáát choy)
A cultural symbol
This rare seaweed symbolizes wealth, abundance, and long life in Chinese culture. It has a unique flavor and is used in soups and stir-fries, especially during Lunar New Year. It was enjoyed by the elites, but now it is a strong and part of culinary traditions. Its presence on the plate signifies more than just a dish; it is a cultural symbol of resilience and prosperity.
Heads up!
Pair Chinese broccoli with sweeter ingredients like honey, ginger, or oyster sauce to achieve a balanced taste.
Our go-to dishes:
CHINESE PORK SAUSAGE
臘腸 (láp cheong)
A taste of home, wrapped in tradition
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.
Heads up!
Don’t discard the leftover oil from cooking Lap Cheong! It’s infused with deliciousness. Use it to stir-fry veggies or fry eggs.
CURED PORK BELLY
臘肉 (láp yuk)
A tale before fridges
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.
Heads up!
When adding cured pork belly to a dish, taste a small piece to gauge the salt level and adjust seasoning accordingly.
Our go-to dishes:
DRIED BAMBOO LEAVES
乾竹葉 (gon zuk jip)
Buggs off naturally with this...
Dried bamboo leaves are like natural insect-repellent. Bugs hate the natural 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.
Heads up!
When using dried bamboo leaves to wrap zongzi, soak them in warm water for 30 mins to make them pliable.
Our go-to dishes:
DRIED BLACK FUNGUS
雲耳 (wán ji)
The fungi that divides and delights
Dried black fungus can be compared to the pungent cheese among mushrooms. Initially, it emits a strong aroma that diminishes once it is soaked in water. Its flavor is a delightful combination of tender, meaty, and crispy textures, accompanied by a unique taste – slightly bitter and sweet, reminiscent of mild black tea. Do not let the initial scent discourage you, as it evolves into a pleasing fragrance upon rehydration.
Heads up!
Enhance the flavor of the black fungus by adding a splash of soy sauce, and rice vinegar, to the soaking water.
DRIED BOK CHOY
菜乾心 (choy gon)
Skip the weatherman, use this!
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. While there is no scientific evidence to support this claim, it brings a mystical element to this ingredient, transforming it into a weather predictor.
Heads up!
Double soak your dried Bok choy in cold water for a minimum of 2 hours for maximum flavor, and texture
Our go-to dishes:
DRIED CHILI PEPPERS
乾辣椒 (gon láát ziu)
Once pretty, now fiery
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.
Heads up!
Toasting dried chili peppers is a game-changer, releasing trapped oils and compounds, intensifying their natural flavor.
DRIED FIGS
無花果 (mou fáá gwo)
The original sugar rush!
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.
Heads up!
For a unique twist on your traditional Chinese tea, add a few chopped dried figs to your teapot or infuser.
Our go-to dishes:
DRIED LILY FLOWERS
金针菜 (gám zám choy)
They're not flowers...(shhh!)
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.
Heads up!
To revive slightly stale dried lily flowers, soak them in warm water for 20 mins to regain their moisture and plumpness.
DRIED LONGAN
桂圓 (gwái jyun)
A dragon's eye: bite or be bitten?
In ancient China, dried longan was considered to be the mythical “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.
Heads up!
Toasting your dried longan intensifies their natural sweetness and creates a deeper, richer flavor.
Our go-to dishes:
DRIED LOTUS LEAVES
乾荷葉 (gon ho jip)
The unexpected spiritual side
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.
Heads up!
To prevent bitterness, avoid overcooking stuffed lotus leaves, as prolonged simmering can lead to a bitter taste.
Our go-to dishes:
DRIED OYSTER MUSHROOMS
蠔菇 (hou gu)
Mushrooms on a budget
Dried oyster mushrooms 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 have the ability to consume cardboard as well. Cultivating oyster mushrooms is nearly cost-free with some dedication. The clever fungi make it feasible to harvest delightful mushrooms.
Heads up!
Dried oyster mushrooms are incredibly versatile! Infuse them with ginger, garlic, soy sauce, or chilies for a fiery kick.
Our go-to dishes:
DRIED SCALLOPS
乾瑤柱 (gon jiu cyu)
Once currency, now a culinary royalty
Dried scallops, which are frequently admired for their umami richness, used to serve as a valuable type of currency in ancient China. Nowadays, they represent wealth and prosperity in Chinese customs. Reserved for special events, dried scallops are commonly presented to notable individuals as a sign of achievement. They embody a heritage of luxury and taste.
Heads up!
Grind your dried scallops into a versatile umami powder for sauces, marinades, or even a flavor boost for your popcorn!
Our go-to dishes:
DRIED SHIITAKE MUSHROOMS
冬菇 (dung gu)
Always the first in our hearts
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 significant moment in culinary history. Today, his contribution is commemorated in mushroom-growing communities across China.
Heads up!
Never eat them raw, as it may lead to skin irritation. Moreover, dried Shiitake’s rich flavor are enhanced by cooking only.
DRIED SHRIMPS
蝦米 (háá mái)
Give your plants a shellifting
Did you know? Dried shrimp shells can be used as a natural fertilizer. They contain chitin, which is beneficial 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!
Heads up!
A clever way to use dried shrimp is to toast them and grind them into a umami powder for an even deeper flavor infusion.
Our go-to dishes:
DRIED WOOD EAR
木耳 (muk ji)
Hear this...wood whispers...
Dried wood ear mushrooms are 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. While savoring this mushroom, do pay attention, as your taste buds might not be the only ones in for a pleasant surprise! Who knows, you might hear someone whispering.
Heads up!
Some wood ear varieties can have a slight bitter taste. Gently massage in warm water to remove the bitter compounds.
FIVE SPICE POWDER
五香粉 (ng hoeng fun)
The culinary acrobats of flavor
Five-spice powder is a blend of spices that achieves a balance of five unique flavors, resulting in a 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 classic flavor profile has been cherished for generations and remains a global favorite.
Heads up!
While five-spice powder already offers a complex flavor profile, adding a touch of fresh ginger can elevate it to new heights.
GINSENG
人蔘 (ján sám)
It's paw-some for pets too!
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’ diets through supplements and treats, but it’s important to consult a veterinarian before introducing new supplements.
Heads up!
Ginseng’s potential is amplified when combined with other herbs like Goji berries and red dates while cooking.
Our go-to dishes:
GOJI BERRIES
枸杞 (gáu gei)
The nutritional powerhouse
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.
Heads up!
Goji berries may interact with medications. Consult your doctor before adding to diet, especially with health concerns.
Our go-to dishes:
LOTUS SEEDS
蓮子 (lin zi)
Pop your way to a peaceful night
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 isoquinoline alkaloids present in lotus seeds. And, as you bite into them, listen for the delightful and crisp melody.
Heads up!
Don’t limit yourself! Use them to make lotus seed milk, a delicious and nutritious alternative to dairy milk.
Our go-to dishes:
MSG
味精 (mei zing)
The flavor booster, not a villian!
MSG was once criticized due to a flawed 1968 study. Recent studies show MSG is safe and occurs naturally in foods like tomatoes and cheese. This additive aids in increasing the intake of nutrients and calories per serving without triggering any allergic reactions. Glutamate, which is the primary element in MSG, plays a crucial role as a fuel for our digestive system.
Heads up!
While MSG is safe for most people in moderate amounts, do not go overboard. Just a generous pinch will do the work.
Our go-to dishes:
RED DATES
紅棗 (hung zou)
Message of prosperity and well-being
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 New Year, wishing their loved ones a prosperous year. Jujubes are great for candies and desserts and are a healthy snack too. Some even believe that they improve sleep and reduce anxiety.
Heads up!
Steep dried jujubes in hot water for a naturally sweet and calming tea. Add other herbs like ginger or lemon for a flavor boost.
SESAME SEEDS
芝麻 (zi máá)
Carriers of culinary blessings
Sesame seeds in Chinese cooking represent good luck and happiness. The seeds are associated with longevity and good fortune due to an old tale about the Penglai Fairy, known for her immortality, who enjoyed sesame seeds as part of her magical elixir of life. They are used in festive dishes to symbolize abundance and happiness for the future.
Heads up!
Skip those bland seeds! Dry-toast them in a skillet over medium heat until golden brown for a nuttier flavor.
SICHUAN PEPPERCORNS
花椒 (fáá ziu)
It's not a dare, it's a delight
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.
Heads up!
Be careful when mixing Sichuan peppercorns with other spicy ingredients. Sichuan pepper numbs first, and burns later!
SNOW FUNGUS
雪耳 (syut ji)
Shroomin' for smoothness
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 used to treat dry coughs, reduce inflammation, and even fade freckles.
Heads up!
Dried snow fungus lasts forever (well, almost!), but store it in a cool, dry place to preserve it’s potency.
Our go-to dishes:
STAR ANISE
八角 (báát gok)
The spiked spice in every sip
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.
Heads up!
Go whole! While ground anise is convenient, whole stars infuse a bolder, more nuanced flavor.