Spices for Chinese / Asian Cooking

Chicken bouillon powder - a general introduction of chicken bouillon powder in Chinese cooking. Its use, buy and store i...

How to make fresh Chinese chili oil - video, recipe with step by step pictures on making Chinese chili oil from scratch....

Fermented black beans, fermented bean (dou chi) - general introduction of dou chi in Chinese cooking, its use, buy and s...

Fermented tofu - general introduction of red and white fermented tofu in Chinese cooking, its production, use, but and s...

Five spice powder (wu xiang fen) is a mixture from five spices - star anise, cloves, cinnamon, fennel seed and Sichuan p...

Mentsuyu is an all-purpose sauce in Japanese cooking. It is usually used as a dipping sauce for soba noodles or tempura,...

Osmanthus Syrup (tang gui hua) - a general introduction of osmanthus syrup in Chinese cooking....

Oyster sauce (hao you) - A general introduction of oyster sauce in Chinese cooking, its usage, storage, and related reci...

Red bean paste is one of the most important ingredients for making Chinese desserts. This post includes pictures and a v...

Rock sugar (bing tang) or rock candy - a general introduction of rock sugar in Chinese cooking....

Seasoned soy sauce for seafood - general introduction of seasoned soy sauce in Chinese cooking, its use, buy, and store ...

Sesame oil (xiang you) - a general introduction of sesame oil in Chinese cooking. Its buy, store and recipe information....

Sichuan peppercorn is commonly used in Sichuan cuisine. The dried peppercorn can be used whole or ground, in stir fry, s...

Spicy fermented Bean Paste (Dou Ban Jiang) - General introduction of fermented bean paste in Chinese cooking, its use, b...

Star Anise (??, Da Liao) is sweet with a strong licorice-like aroma and flavor, and has warming properties....

Sweet bean sauce ( tian mian jiang) - a general introduction of sweet bean sauce in Chinese cooking, its usage and stora...