Here you’ll find information on common Chinese ingredients featured in the recipes on this blog. You can source all of these at an Asian supermarkets— see the individual posts for purchasing and storage tips, information about how they’re made, and how to use them.
This is a working list – I will update and post additional entries as needed.
Condiments/Seasonings
- Homemade Chili Oil 辣椒油
- Homemade Scallion Oil 葱油
- Sichuan chili bean paste (辣豆瓣酱 la dou ban jiang)
- Chinese sesame paste (芝麻酱, zhi ma jiang)
- Fermented tofu (腐乳, fu ru)
- Chinese soy sauce (酱油, jiang you)
- Fermented black beans (豆豉, dou chi)
- Fermented soybean paste (黄豆酱, huang dou jiang)
- Shaoxing cooking wine (绍兴酒, shaoxing jiu)
- Vegetarian oyster sauce, vegetarian stir-fry sauce (素蚝油, su hao you)
- Chinese vinegars: pale rice vinegar and Chinkiang black vinegar (白醋 bai cu, 香醋 xiang cu)
- Dried red chilies (干辣椒, gan la jiao)
