Hello, I absolutely LOVE cooking authentic Chinese. I have just downloaded some of your other recipes to try. I understand it is litsea seed oil- would the litsea oil called cubeba be the same stuff? So I can break off a piece whenever I need it. Thank you for always sharing your wonderful recipes and helpful hints. Shop here for all the Whole Spices you need with a full array of spices … Don’t put it into a bag. I’m glad you found this list helpful Cheryl! Thanks indeed for your tips, recipes and information about oriental cooking. I use that non stop! Ginger paste lasts a bit, but I usually buy the smaller jars and use it quick. Doubanjiang (豆瓣酱), or Chinese spicy fermented bean paste, is a thick dark brown paste that tastes salty, fermented-savory, and spicy. I would always keep oyster sauce, hoisin sauce, Doubanjiang, and fermented black beans in the fridge. I am so impressed with your website and am looking forward to trying your recipes. Hi Zoee, thanks so much for leaving a comment and letting me know your cooking result! Now that's some spicy shipping! But as I browse through your recipes,I can see they are the “Real Deal” Looking forward to leaning from you. One thing though – no ginger paste? A tiny amount goes a long way. It’s also a key ingredient to make great Sesame Noodles, Xinjiang Lamb Skewers, and Beef Meat Pies. Fantastic round up! I have a black bean sauce recipe: https://omnivorescookbook.com/homemade-black-bean-sauce/ Throw equal amounts of these spices into the grinder. So ginger can breath and won’t rot. Glad to hear the article is helpful and your cooking turns out well . “Lite” soy sauce contains less sodium and has a different taste. Your email address will not be published. Required fields are marked *. Try to find an Asian brand that consists of 100% peanut oil. I am originally from Beijing, and now cook from my New York kitchen. Happy cooking and have an awesome weekend! The short answer is, you only need 6 Chinese ingredients to get started cooking delicious Chinese food. If you want to read more about the ingredient, click on the title. Perhaps you could take a look at their offerings nd see if they are appropriate. Not only is it a key ingredient in authentic Sichuan food, it’s commonly used in braising and stir-frying to infuse fragrance into the oil. Is there a better way to store them? It’s saltier than regular soy sauce but has a lighter color. One of the ingredients in five spice powder, whole star anise pods (大料, da liao) are commonly used in braised dishes to add a warm licorice-like aroma.