Ingredients use for Flavour and Seasoning In Chinese Cuisine
GARLIC Garlic has been used in China for over 5,000 years. Not only in the kitchen but also in Chinese Traditional Medicine as it is considered to have medicinal properties. You will find that Garlic is used throughout Chinese cooking. |  |
GINGER Ginger is along with garlic the most common Chinese Food ingredient used for flavoring. Ginger is popular with Cantonese dishes as well as the more spicy Szechuan recipes. Besides fresh ginger, you can also find it ground and pickled |  |
GREEN ONION AND PARSLEY Green Onions or Spring Onions are used liberally either cooked to add flavor or raw as garnishings. A very popular herb with a strong flavor, also known as Coriander. |   |
CHILLIES Fresh Chilies can be added chopped, sliced, crushed or whole for that extra zing! There are many kinds of chilies, some are hotter than others. Also can be found dried and they are just as hot. |  |
Sauces & Condiments
SOY SAUCE There is a light soy sauce and a dark soy sauce. OYSTER SAUCE Oysters and soy sauce are the main ingredients. The brown sauce, although made from oysters, it does not have a strong fishy taste, its taste is rather mild and is used for cooking meats and vegetables and very popular in Cantonese dishes. There is also a "vegetarian" version made with mushrooms. PLUM SAUCE This is a sweet and sour sauce usually served for dipping deep-fried foods: pieces of meat/duck/chicken, spring rolls, fried wontons, etc. Made of plums, sometimes also peaches, and vinegar, ginger and chillies. BLACK BEAN SAUCE Made of fermented beans, garlic, peppers, vinegar and soy sauce. This flavourful sauce is added to stir-fries and steamed dishes. CHILLI SAUCE Made from chilli peppers, it is used for dipping and stir-frying. |      |
SESAME OIL Sesame Oil is a dark, aromatic and very flavourful ingredient. There are several kinds of it. FIVE SPICE POWDER It is made of ground peppercorns, star anise, cloves, fennel and cinnamon and sometimes coriander seeds. It is a mix of flavours, from sweet to hot, fragrant, salty, pungent, and used to condiment meats, fish, poultry and vegetables. CHILLI PASTE Made from chilli peppers and soybeans, it is a staple in Szechuan and Hunan spicy dishes. Fragrant when cooked, a tiny bit goes a long way. RICE VINEGAR Very popular for its strong smoky flavour. This dark rice vinegar is made of glutinous rice and can be added to soups, dipping sauces and braised dishes. |     |
Chinese Vegetables
BOK CHOY Also known as Chinese Mustard has meaty white stems with dark green leaves. There is also Baby Bok Choy, with both stems and leaves a lighter green color. Used in soups, stir-fried with noodles, steamed. |  |
CHINESE EGGPLANT It is the same as regular eggplant but long and skinny. Used in stir-fries or steamed. |  |
CHINESE CABBAGE A leafy vegetable also known as snow cabbage. Great stir-fried with your choice of sauce and condiment, in salads or pickled. |  |
GAI LAN A green leafy vegetable from the kale and broccoli family. Very popular dish served stir-fried with garlic or steamed with oyster sauce. |  |
SOY BEAN SPROUT soy bean sprouts are rich in vitamins A, B and C. They can be eaten raw in salads, also popular in stir-fried dishes. |  |
SNOW PEAS Sweet and crisp, do not overcook or they become soggy. Very common in stir-fries. |  |
WHITE RADISH Rich in calcium and vitamin C, they are used in stir-fries, added to soups or in turnip cake. |  |
CHGINESE MUSHROOM (DRIED) Chinese mushrooms have a somewhat stronger flavour and they need to be soaked in warm water for at least half an hour to soften them before use. |  |
STAPLES
| CHINESE SAUSAGE Chinese Sausages are made of pork and have a smoky, sweet taste. There are variations with chicken liver also available. Great to add to fried noodles or rice. |  |
| SPRING ROLL WRAPPER Used in Chinese cooking are normally made of wheat flour and water. |  |
| BEAN CURD OR TOFU Tofu is made from soymilk and resembles the consistency of cheesecake. It is a very nutritious ingredient, rich in minerals and an excellent source of protein. It is served in soups, salads, stir-fried dishes. |  |
| EGG OR WHEAT NOODLE A basic of Chinese staples. Chinese love their noodles. Wheat noodles are generally used in soups, wheat and egg noodles can be stir-fried |  |
| RICE NOODLE Thin and transparent, rice noodles should be soaked in hot water to soften them before use. They are used in soups, salads, stir-fries and spring rolls. |  |
| RICE Rice is at the core of every Chinese meal. |  |
| CHINESE TEA Chinese Tea is more than a beverage. For Chinese, tea is a medicine, tea is an art, tea is their Culture. |  |
