Introduction
One of the most intimidating aspects of starting to cook Chinese food at home is knowing which ingredients to buy. While Chinese cuisine is incredibly diverse with regional variations, there are several key ingredients that form the foundation of many dishes. This guide will introduce you to these essential ingredients and explain how they’re used in Chinese cooking.
Sauces and Condiments
Soy Sauce (酱油, Jiàngyóu)
Perhaps the most well-known Chinese ingredient, soy sauce is a fermented product made from soybeans, wheat, salt, and water. There are two main types:
- Light Soy Sauce: Thinner, lighter in color, and saltier. This is the most commonly used type in Chinese cooking.
- Dark Soy Sauce: Thicker, darker, and slightly sweeter due to added molasses or caramel. Used primarily for adding color to dishes.
How to use it: Light soy sauce is used for seasoning during cooking and as a dipping sauce. Dark soy sauce is mainly used to add color to dishes like braised meats and fried rice.
Oyster Sauce (蚝油, Háoyóu)
A thick, brown sauce made from oyster extracts, sugar, salt, and sometimes soy sauce. It has a rich umami flavor with a hint of sweetness.
How to use it: Add to stir-fries, noodle dishes, and vegetable dishes. It’s a key ingredient in many Cantonese dishes.
Chinese Black Vinegar (黑醋, Hēicù)
A dark, complex vinegar made from fermented rice, wheat, or sorghum. Chinkiang vinegar is the most common type.
How to use it: Used in dipping sauces, dressings, and to add acidity to soups and braised dishes.
Sesame Oil (麻油, Máyóu)
A dark, aromatic oil made from toasted sesame seeds. It has an intense flavor and is used sparingly.
How to use it: Add a few drops at the end of cooking for aroma, or use in dressings and marinades.
Aromatics and Spices
Ginger (姜, Jiāng)
Fresh ginger root is a fundamental aromatic in Chinese cooking, with a spicy, warming quality.
How to use it: Minced, sliced, or julienned and used at the beginning of cooking to flavor the oil, or added to marinades.
Garlic (大蒜, Dàsuàn)
Another essential aromatic, garlic is used in almost every Chinese cuisine.
How to use it: Minced or sliced and typically cooked briefly in oil at the start of a stir-fry.
Scallions/Green Onions (葱, Cōng)
A versatile ingredient used both as an aromatic and a garnish.
How to use it: White parts are typically used during cooking, while green parts are added at the end or used as garnish.
Dried Chili Peppers (干辣椒, Gān Làjiāo)
These provide heat to many dishes, especially in Sichuan and Hunan cuisines.
How to use it: Usually fried briefly in oil to release their flavor and heat.
Sichuan Peppercorns (花椒, Huājiāo)
These provide the distinctive numbing sensation (málà) in Sichuan cuisine.
How to use it: Toast lightly and grind, or add whole to hot oil at the beginning of cooking.
Starches and Grains
Rice (米, Mǐ)
The staple grain in much of China, particularly in the south.
- White Rice: Medium or long-grain rice is most common.
- Glutinous/Sticky Rice: Used in desserts and dim sum.
How to use it: Steamed as a side dish, or used in fried rice, congee, and more.
Noodles (面, Miàn)
Noodles come in countless varieties, made from wheat, rice, or starch.
- Wheat Noodles: Used in dishes like lo mein and chow mein.
- Rice Noodles: Used in dishes like chow fun and rice noodle rolls.
How to use it: Boiled and then often stir-fried with vegetables, meat, and sauce.
Specialty Ingredients
Doubanjiang (豆瓣酱)
A spicy, salty paste made from fermented broad beans and chili peppers. Essential in Sichuan cooking.
How to use it: Add to stir-fries, mapo tofu, and other Sichuan dishes.
Five-Spice Powder (五香粉, Wǔxiāng Fěn)
A mixture of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds.
How to use it: Used in marinades, rubs, and braised dishes.
Shaoxing Wine (绍兴酒, Shàoxīng Jiǔ)
A type of Chinese rice wine used for cooking.
How to use it: Add to marinades, sauces, and during cooking to enhance flavor and remove gaminess from meats.
Storage Tips
- Store sauces and vinegars in a cool, dark place. Most don’t need refrigeration after opening except for oyster sauce.
- Keep fresh aromatics like ginger and garlic in a cool, dry place or in the refrigerator.
- Store dried spices in airtight containers away from heat and light.
- Keep rice and noodles in airtight containers to prevent moisture and pests.
Conclusion
While this list may seem extensive, you don’t need to buy everything at once. Start with the basics—soy sauce, rice vinegar, sesame oil, ginger, garlic, and scallions—and gradually expand your pantry as you explore more recipes.
Most of these ingredients can be found at Asian grocery stores, and increasingly at well-stocked supermarkets. Many have a long shelf life, making them worthwhile investments for your culinary adventures.
With these essential ingredients on hand, you’ll be well-equipped to create authentic Chinese flavors in your home kitchen!