They are made from the young stems of bamboo plants. With a crunchy texture and a mild flavor, bamboo shoots are commonly used in stir-fries, soups, and rice dishes.
They are commonly referred to as bean curd sheets and are made from soy milk. They can soak up the sauce and offer a chewy texture in dishes like tofu skin rolls and stir-fries.
They are made from soy milk, then shaped, twisted into cylinders, and dehydrated. Their consistency is gently chewy. These are commonly used in soups, and stir-fries.
A savory sauce crafted from fermented black beans and assorted seasonings. It boasts a robust flavor profile, richer and saltier than dried beans, perfect for stir-fries and steamed dishes.
It is a type of seaweed that has a gelatinous texture and a mild flavor. Black moss is often used in soups, salads. and braised dishes. They are also a good source of nutrients.
This vinegar is made from black rice. It has a dark color and a sweet and tangy flavor. Black vinegar is often used in Chinese cuisine as a condiment or in marinades and braised dishes.
With its mild flavor and crunchy texture, bok choy is beloved in stir-fries and soups. Its tender leaves and crunchy stalks offer a refreshing contrast and a wealth of nutrients.
With thick white stalks and dark green leaves, it offers a slightly bitter flavor and a crunch. It's often stir-fried, steamed, or blanched and served with oyster sauce or garlic for added flavor.
Originating from China, Chinese celery boasts a gentler flavor and softer texture compared to its Western counterpart. Commonly featured in Chinese cuisine, it finds its way into stir-fries and soups.
Related to garlic and onions, Chinese chives pack a more robust flavor than Western chives. Frequently used in Chinese cuisine, they enhance stir-fries, dumplings, and pancakes.
These sweet and savory Chinese sausages are crafted from pork and various seasonings before being air-dried. With a slightly sweet flavor and chewy texture, they are used in stir-fries.
Chinese yam, a long cylindrical starchy vegetable native to China, features white flesh. It's commonly incorporated into Chinese cuisine, finding its way into soups, stews, and stir-fries
a versatile leafy green vegetable known for its mild flavor and crisp texture. This tender vegetable is used in stir-fries, soups, and noodle dishes, adding both nutrition and vibrant flavor.
They are made from wheat starch, are thin and translucent, boasting a delicate texture and a glass-like appearance. They are ideally suited for making dumplings and must be either steamed or boiled.
Fatty pork belly is cured with salt, sugar, and spices, then air-dried to perfection. It offers a chewy texture and a slightly sweet, smoky flavor with a hint of saltiness, which enhances the flavor.
A long, white radish with a refreshing and slightly sweet taste, it is ideal for eating raw, pickled, or cooked. They are added to soups and stews, they're particularly favored during the winter months.
A rich, sweet, and dark soy sauce is employed to impart color and enhance the depth of flavor in various dishes. Commonly utilized in braised dishes and marinades.
Also known as reed leaves, they are used to make zongzi, a glutinous rice dumpling with sweet and savory fillings. Soak the leaves overnight before wrapping the Zongzi.
It's akin to a wood ear mushroom, but darker and less fleshy. It has a neutral flavor that absorbs other flavors. Requires dehydration before use. Used in stir-fries.
Dehydrated Bok choy stems and leaves have a concentrated flavor that is perfect for soups. Soak and clean them thoroughly before using, as they can be sandy.
A fiery ingredient utilized to infuse stir-fries, sauces, and marinades with both heat and flavor depth, as seen in dishes like mapo tofu and chili oil. It can also be used as a whole.
Chinese dried figs, boast a gentler sweetness and are frequently incorporated into Chinese herbal soups. Rich in fiber and nutrients, they offer both flavor and health benefits to dishes.
These are dried daylily buds, known for their fruity, floral aroma and earthy taste. They are commonly combined with dried mushrooms and rehydrated by rinsing and soaking in water before use.
Dried longans are yellow to dark brown, unlike fresh ones, which are white and juicy with dark brown pits that look like dragon eyes, hence their name. Used in dessert soups.
Large lotus leaves are used to wrap food for steaming or to line bamboo steamers. They add a delicate fragrance to food and keep it moist during cooking. Must be soaked in water before use.
A mushroom with a sweet, earthy flavor and a seashell-like appearance. When rehydrated, it develops a chewy, tender, meaty texture, making it a satisfying addition to dishes.
Dried scallops are added to soups, stews, fried rice, sauces, congee, and stir-fries to impart a rich umami flavor. Rehydrate before use. Despite their costliness, they are a prized addition to dishes.
They boast a rich, meaty texture and intense umami flavor, capable of absorbing and elevating the taste of any dish. Their umbrella-shaped caps range from tan to deep brown in color.
When selecting dried shrimp, opt for meaty ones with a pink-orange hue. Soaking them before use can heighten the umami flavor in dishes. They make a flavorful addition to any vegetable dish.
Also referred to as cloud ear, these thin, curled fungi bear a resemblance to ears. They have a mild flavor and a crunchier texture compared to black fungus. Commonly used in soups and broths.
Thin and delicate sheets of dumpling wrappers are crafted to envelop a range of savory or sweet fillings. They can be steamed, boiled, pan-fried, or deep-fried to perfection
Thicker than spring roll wrappers, these wraps puff up when fried, giving them their distinctive appearance. They are commonly employed in crafting egg rolls filled with a variety of ingredients.
A flavor-enhancing ingredient rather than a protein source, white fermented bean curd is enjoyed either on its own, as a seasoning for vegetables or in marinades and stews
Also called salted black beans, these are small soybeans preserved in salt. They offer a salty and savory flavor with rich umami notes, perfect for enhancing stir-fries, braised dishes, and marinades.
A dense and chewy tofu, soft enough for soups, braises, and steamed dishes, yet firm enough for stir-fries. Renowned for its versatility, it's a go-to ingredient, providing both protein and iron.
A blend of five spices, including star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, delivers a warm, earthy flavor, enhancing stir-fries, marinades, and braises.
They are thin, translucent, and flat noodles made from rice flour. They have a chewy texture. It pairs well with meat, such as beef, as well as seafood, like shrimp.
Garlic is a key aromatic in Chinese cuisine, prized for its pungent and savory taste. It's indispensable in a variety of savory dishes, particularly stir-fried vegetables.
The slender, green flower stalks of the garlic plant, offer a subtle garlic flavor and a slight crunch. They are prized for their versatility and are used in stir-fries to add a delicate garlic essence to dishes.
Widely embraced in Chinese cuisine for its aromatic and spicy essence, it imparts a warm, zesty note to numerous dishes, particularly enhancing the flavors of fish, seafood, and soups.
A light-colored root with a forked shape and a long stalk, possesses a bitter-sweet flavor. It is a common ingredient in both traditional Chinese medicine and cuisine, particularly favored in soups.
Thin and translucent noodles, ranging from snowy white to light gray, can be boiled or soaked before use. They are versatile, commonly used in soups, stir-fries, steamed, or braised dishes.
With its high amylopectin content, glutinous rice becomes sticky when cooked. It's a staple in both sweet and savory dishes, including zongzi, dim sum, and rice cakes.
Made from ground glutinous rice grains, this versatile ingredient is commonly found in dumplings, pancakes, noodles, and as a thickening agent in soups and stews, providing a light texture.
A dried red fruit that is native to China They have a sweet and tart flavor. Used in soups, teas, and desserts, they are a good source of vitamins and antioxidants.
A type of noodle that is made by hand-pulling the dough into long strands. These noodles can be made into various widths; they are soft, spongy, chewy, and freshly made.
A thick, sweet, and savory condiment crafted from fermented soybeans, vinegar, sugar, and spices. Commonly employed as a marinade, dipping sauce, or condiment.
This is a common Chinese seasoning known for its thin, umami, and salty profile that enhances dishes like stir-fries, noodles, and dumpling dipping sauces, imparting depth and complexity.
The underwater stem of the lotus plant, resembles a sausage in appearance. It has a crunchy texture when stir-fried and becomes soft, akin to potatoes, when boiled. Used in stir-fries and soups.
Also known as lotus nuts, are the seeds of the lotus plant. They have a bitter core that must be removed before use. It is used in soups and desserts in paste form as a filling.
A flavor enhancer, it amplifies the umami flavor of foods. An addition to stir-fried greens, though not used in every dish. While some avoid it, we don't perceive it as bad.
They are edible white shoots with two small yellow leaves. They offer a crisp, crunchy texture and a subtly sweet, grassy, and nutty flavor. Frequently incorporated into stir-fries and soups.
They are a nutritious, low-carb option with a bitter, peppery taste. To balance the bitterness, blanch and cook with ginger or sugar. Some varieties are stir-fried, while others are pickled.
Also called Chinese cabbage, it's a mildly sweet and less pungent vegetable with a cylindrical head. It's commonly utilized in soups, stir-fries, and casseroles, offering a refreshing flavor and crisp texture.
This s a thick, dark-colored condiment crafted from oysters and spices. With its umami-rich flavor, it's widely favored in stir-fries, meat marinades, and as a drizzle for vegetables.
Also called spring pancakes, these thin, soft pancakes are specially made to be enjoyed with Peking duck. To get the right texture, the dough must be made correctly.
They have been pickled in vinegar and salt brine They have a crunchy texture and a tangy, salty flavor. Pickled long beans are often used in stir-fries and noodle dishes.
They are a delicious and versatile side dish or condiment. Leafy greens are pickled in spiced brine for a zesty, pungent, and sour flavor. Often served with soups and stir-fries.
A dried red fruit that is native to China. It has a sweet and chewy texture and is often used in soups, teas, and desserts. Are also a good source of fiber and vitamins.
Also called Yunnan rice noodles, they are chewy and spaghetti-like and made from rice flour. The have a soft and chewy texture. Used in stir -fried and soup noodle dishes.
Rice vermicelli noodles are long, thin, and naturally gluten-free noodles made from rice flour and water. They are often used in various stir-fried and soup rice noodle dishes.
Preserved in salt, they have a rich, savory, and creamy texture. Often used in congee, noodles, and dim sum. They are also a popular ingredient in Chinese mooncakes.
A flavorful and versatile ingredient made by drying and salting fish such as mackerel, red snapper, and threadfin. Popular in steamed rice dishes, congee, soups, and stir-fries.
Is made by salting and fermenting radishes, resulting in a tangy and salty flavor. It's commonly used in stir-fries and soups, as well as a condiment or topping for noodles and congee.
Scallions offer a fresh, mild onion flavor and are frequently utilized as a garnish or aromatic in Chinese cuisine. They contribute a pleasant green color and a subtle oniony aroma to dishes.
Is a fragrant oil made from sesame seeds. It has a nutty flavor and a high smoke point, making it ideal for stir-fries It is also used in dressings, marinades, and noodles.
Are tiny, nutty-flavored seeds that can be used whole or ground. Black ones have a richer flavor whereas white ones are creamier. Used in toppings, stir-fries, and baking.
Is a dry Chinese rice wine with a nutty flavor. It is aged in clay pots for several years, which gives it its unique taste. Often used in marinades, sauces, and braises.
Spicy and numbing Sichuan peppercorns are used to infuse dishes like stir-fries, soups, and marinades with flavor. They boast a citrusy, floral, and piney taste profile.
Silken tofu is a soft and delicate tofu with a creamy texture. It is made with a coagulant. Used in soups, stews, hot pots, and desserts, but is not suitable for stir-fries.
Also known as white fungus or silver ear fungus, is a white, gelatinous fungus that is dried before use. It has a mild flavor and a chewy texture. It is used in soups, stews, and desserts.
Sweet and tender snow peas are consumed whole and offer a rich source of fiber, as well as vitamins A and C. Commonly featured in stir-fries, soups, and salads.
Are thin, translucent sheet made from all-purpose flour and water. They are used to wrap spring rolls with various fillings and then deep-fry them until crispy.
A star-shaped fruit originating from an evergreen tree native to China. It boasts a sweet, licorice-like flavor and is frequently incorporated into broths, soups, stews, and curries.
A starchy root vegetable with a subtly sweet, nutty flavor. It can be boiled, steamed, fried, or mashed, and is commonly featured in soups, stews, desserts, and bubble tea.
Also known as river spinach, is a semi-aquatic tropical plant grown as a vegetable for its tender shoots. It has a slightly sweet, aquatic flavor. Used in stir-fries.
A mild and tangy vinegar, made from fermented rice, offers a subtle acidity to dishes. Sweeter than distilled white vinegar, it enhances the flavors of dressings, marinades, and stir-fries.
These noodles, made from eggs, water, and lye water, resemble angel hair pasta. Cooked to al dente perfection, they are served in savory broth alongside wontons.
They are thin sheets of dough crafted from wheat flour, water, and eggs. They serve as the foundation for wontons filled with a variety of ingredients such as meat, shrimp, or vegetables.
Is a spicy seafood chili sauce with an umami flavor that's both savory and sweet. used as a condiment or seasoning for seafood, chicken, pork or noodle dishes.