Introduction
4 min readBlack beans These small, black fermented soya beans have a distinctive, slightly salty taste and a rich smell, and are used as a seasoning, often in conjunction with garlic or fresh root ginger. They will keep indefinitely in the refrigerator.
Chinese long beans There are two varieties: pale green and thinner dark green. You will usually find them sold in looped bunches, and there is no need to trim them. They have a crunchy taste and texture like green beans but cook faster.
Dried citrus peel This is sold in Chinese or Asian grocery stores.
Five-spice powder This is a mixture of star anise, Sichuan peppercorns, fennel, cloves and cinnamon.
Lily buds These provide texture as well as an earthy taste to any dish. Store them in a jar in a dry place. Soak before use-see recipe instructions.
Mushrooms, Chinese dried Black or brown in colour, these add a particular flavour and aroma to dishes. Keep them in an airtight jar in a cool, dry place. Soak before use-see recipe instructions.
Mushrooms, Chinese dried cloud These puff up to look like clouds when soaked(see recipe instructions) and are valued for their crunchy texture.
Mushrooms, Chinese dried wood ear (tree ear) These are the larger variety of the above fungi. Once soaked, they will swell up to four or five times their size.
Mooli(chinese white radish) Long, white and carrot-like in shape, mooli absorbs the flavours of the food itis cooked with yet retains its distinctive radish taste and texture. They are always peeled.
Shaoxing rice wine I believe the finest of the many varieties of rice wine to be from Shaoxing in Zhejiang Province in eastern China. It is used not only for cooking but also in marinades and for sauces. It should be kept tightly corked at room temperature.
Yellow bean sauce(whole and ground) This thick, spicy, aromatic sauce is made with yellow beans, flour and salt, fermented together. Correctly blended, it is quite salty but provides a distinctive flavour to sauces. There are two forms: whole beans in a thick sauce and mashed or pureed beans.
Chilli bean sauce This is a thick, dark, hot and spicy sauce or paste made from soya beans, chillies and other seasonings, and widely used in western China.
Chilli sauce A bright red, hot sauce made from chillies, vinegar, sugar and salt, most often used as a dipping sauce.
Hoisin sauce Widely used in southern China, this is a thick, dark, brownish-red sauce made from soya beans, vinegar, sugar, spices and other flavourings, and is sweet and slightly spicy.
oyster sauce This is an essential ingredient of Cantonese cuisine, but is also used in other regions. Thick andbrown, it is made from a concentrate of oysters cooked in soy sauce, seasonings and brine. It has a rich, savoury flavour without being fishy and is used not only in cooking but as a condiment, diluted with a little oil. The ex-pensive kinds are worth their extra cost.
Sesame paste This rich, thick, creamy brown paste is made from toasted sesame seeds and is used in both hot and cold dishes. If the paste has separated in the jar, empty the contents into a food processor or blender and blend well.
sichuan peppercorns These are reddish-brown in colour with a strong pungent odour that distinguishes them from the hotter black peppercorns. Their taste is sharp and mildly spicy, and while they can be ground in a con-
ventional peppermill, they should be roasted before they are ground to bring out their full flavour.
Sichuan preserved vegetables This is one of the most popular preserved vegetables in China,a specialty of Sichuan Province. It is sold in cans in Chinese grocers and gives a pleasantly crunchy texture and spicy taste to dishes. Rinse before use.
Sugar I particularly like to use rock sugar, which is richer and has a more subtle flavour than refined granulated sugar and also gives a good lustre or glaze to braised dishes and sauces. Buy it in Chinese markets, but if you cannot find it, use plain sugar or amber coffee sugar crystals instead.
Tofu(beancurd) Tofu is highly nutritious, rich in protein and has a distinctive smooth texture but a bland taste. It is usually sold in two forms: as small, firm blocks or a soft, custard-like(silken) variety. But it is alsoavailable in several dried forms and in a fermented version. Silken tofu is used for soups and other dishes, while firm tofu is used for stir-frying, braising and deep-frying.
Vinegar, white rice This is clear and mild in flavour, and has a faint taste of glutinous rice. It is used for sweet and sour dishes.
Vinegar, black rice This is very dark in colour with a rich but mild taste. It is used for braised dishes, noodles and sauces.
