BLACK BEAN PRODUCTS
Black bean sauce or paste is made from salted fermented soy beans, mixed to a paste with flavorings. It is highly concentrated and usually added at the start of cooking to release the flavor. a sweet version is also available. Preserved black beans are very salty and pungent.
CHILLIES, FRESH & DRIED
A wide variety of these hot capsicums are available. Sweet chili sauce is made from chillies, vinegar, sugar and salt. Use sparingly for cooking and dipping. Chili bean paste is made from a fermented bean paste with hot chilies added.
CHINESE RICE WINE
Shaohsing wine is reputedly the finest variety. It has a rich, sherry-like flavor.
CHINESE SESAME PASTE
This has a stronger flavor than the Middle Eastern version.
FIVE-SPICE POWDER
A finely ground mixture of fennel seeds, star anise, Sichuan peppercorns cloves and cinnamon. It has a fairly strong liquorice taste and a pungent aroma and should be used sparingly during cooking.
GARLIC
This aromatic vegetable is one of the most important flavorings in Chinese cooking. The most common way of preparing garlic is to peel it, then chop it finely or mince it in a garlic press.
GINGER
Fresh root ginger is an essential flavoring ingredient in Chinese cooking. It is peeled, then sliced, shredded or minced before use. It can also be pickled.
HOISIN SAUCE
A thick, rich, dark sauce often used for flavoring meat and poultry before cooking, or in a dipping sauce.
OYSTER SAUCE
This thick, dark sauce is made from oyster juice, flour, salt and sugar. It is usually added at the end of cooking.
PLUM SAUCE
This has a unique fruity flavor with a Sweet and sour taste.
RICE VINEGAR
A colorless, slightly sweet vinegar used to add sharpness to sweet and sour dishes. If rice vinegar is not obtainable, use white wine vinegar or cider vinegar sweetened with sugar.
SESAME OIL
This aromatic oil is made from roasted sesame seeds. Small quantities are used at the end of cooking.
SICHUAN PEPPERCORNS
Red aromatic peppercorns, which are best used roasted and ground.
SOY SAUCE (LIGHT & DARK)
This is made from fermented soy beans, yeast, salt and sugar. Light soy sauce is a thin sauce used for flavoring and also as a table accompaniment. The flavor is lighter and fresher than dark soy sauce, but a little more salty.
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