Below, you\u2019ll find a short description of each ingredient, as well as a ‘Read More’ link to a more in-depth article, if available. We recommend clicking on the in-depth articles if you have time. They talk more about how we use the ingredient, buying and storing it, etc. <\/strong><\/p>\n\n\n\n Salt<\/a><\/p>\n\n\n\n Sugar<\/a><\/p>\n\n\n\n MSG<\/a><\/p>\n<\/div>\n\n\n\n Rock Sugar<\/a><\/p>\n\n\n\n Brown Rock Sugar<\/a><\/p>\n<\/div>\n\n\n\n Caster Sugar<\/a><\/p>\n\n\n\n Chinese red sugar<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n White Pepper<\/a><\/p>\n\n\n\n Sichuan Peppercorns<\/a><\/p>\n\n\n\n Green Sichuan Peppercorns<\/a><\/p>\n<\/div>\n\n\n\n Sichuan Peppercorn Powder<\/a><\/p>\n\n\n\n Sichuan Chili Flakes<\/a><\/p>\n<\/div>\n\n\n\n Dried Chili Peppers<\/a><\/p>\n\n\n\n Korean Chili Powder (gochugaru)<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n Five Spice Powder<\/a><\/p>\n\n\n\n Curry Powder<\/a><\/p>\n<\/div>\n\n\n\n Turmeric<\/a><\/p>\n\n\n\n Ginger Powder<\/a><\/p>\n<\/div>\n\n\n\n Galangal Powder<\/a><\/p>\n\n\n\n Dried Sand Ginger<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n Dried Mandarin Orange Peel<\/a><\/p>\n\n\n\n Bay Leaves<\/a><\/p>\n\n\n\n Chinese Cinnamon<\/a><\/p>\n\n\n\n Licorice Root<\/a><\/p>\n<\/div>\n\n\n\n Star Anise<\/a><\/p>\n\n\n\n Cloves<\/a><\/p>\n\n\n\n Allspice<\/a><\/p>\n\n\n\n Black Cardamom<\/a><\/p>\n\n\n\n Green Cardamom<\/a><\/p>\n<\/div>\n\n\n\n White Cardamom<\/a><\/p>\n\n\n\n Coriander Seeds<\/a><\/p>\n\n\n\n Cumin <\/a>Seeds<\/a><\/p>\n\n\n\n Fennel Seeds<\/a><\/p>\n\n\n\n Sesame Seeds<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n Chinese Spice Braising Packets (\u5364\u6599\u5305)<\/a><\/p>\n<\/div>\n\n\n\n Chinese Salt Baked Chicken Powder (\u76d0\u7117\u9e21\u7c89)<\/a><\/p>\n<\/div>\n\n\n\n Steamed Meat Rice Powder (\u84b8\u8089\u7c89)<\/a><\/p>\n<\/div>\n<\/div>\n\n\n\n Salt is a foundational seasoning in cooking all over the world. That said, we do have a preference. For Chinese recipes, we cook almost exclusively with fine grain sea salt, which has a pure flavor, dissolves readily into sauces, marinades, etc. and doesn’t have anti-caking agents added to it (like table salt). The grain size affects the amount of salt you’re adding by volume; fine grain salt has fewer air pockets than say, kosher salt. To replicate our recipes, use fine grain sea salt for accurate results!<\/p>\n<\/div><\/div>\n\n\n\n Depending upon the type and region of the dish you\u2019re cooking, you may also use soy sauce or other sauces as your primary source of saltiness. For example, Shanghai dishes use soy sauce liberally, so less salt is used in those recipes than in say, Sichuan, Cantonese, and Northern Chinese cooking, where it’s the other way around (more salt, less soy sauce). If you’re sticking to a low-sodium diet, the beauty of cooking at home is that you have the option to adjust the amount of salt used, and you can enhance your dishes in other ways!<\/p>\n\n\n\n In Chinese cooking, you’ll see a very small amount (say, a quarter teaspoon to one teaspoon) added to stir-fries, marinades, and sauces to balance out salty and sour flavors. You may see that in certain sauce mixtures, we call for hot water or chicken stock. The purpose of that is usually to quickly dissolve any sugar that might be in the mix. We like using organic sugar, though we also use regular white granulated sugar for some baking applications. <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Rock sugar looks a lot like rock candy. (That’s basically what it is!) It ranges in color from white to amber, depending on how much of the molasses has been left in it. For braised dishes like Judy’s Shanghai Braised Pork Belly (Hongshao Rou)<\/a>, you’ll usually melt the rock sugar in oil over medium-low heat until you get an amber brown liquid. If you can’t find rock sugar, you can substitute brown sugar or granulated sugar. For more details on rock sugar, visit our detailed article on How to Use and Store Rock Sugar.<\/a><\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n You can also get brown rock sugar wafers, which are like thin bricks. This type of rock sugar generally has more molasses in it than regular rock sugar, which is why it has a rich brown color. When we call for it in a recipe, you can cut pieces of it with a knife and weigh it using a digital kitchen scale to ensure you have the correct amount. In our recipes, use it interchangeably with regular rock sugar (above). Read more about it here<\/a>. <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Caster sugar (the U.K. term) or superfine sugar (U.S. term) is known as sh\u0101 t\u00e1ng (\u6c99\u7cd6) in Chinese, or literally “sand sugar.” It falls somewhere between granulated and powdered sugar. It’s hard to find, but if you have a food processor or a good blender, you can actually make it yourself. Just place granulated sugar in the processor or blender and whizz it until it gets to a fine but not powdered state. You’ll need it to make Coconut Cocktail Buns<\/a> and Pineapple Buns<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Chinese red sugar (h\u00f3ng t\u00e1ng – \u7ea2\u7cd6) is an unrefined cane sugar that gets its deep reddish-brown color and distinctive flavor from the molasses that stays in the end product.\u00a0This sweetener can come in various forms, from solid blocks, to granulated and moist varieties similar to Western brown sugar. However, Chinese red sugar is typically minimally processed compared to Western brown sugar, which is just refined white sugar with molasses added back in. Use it in desserts as well as savory dishes as a sweetener. It’s actually considered by Chinese medicine to be a medicinal ingredient! <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n MSG, or monosodium glutamate, has a bad rap, but we see it as a tool you can try in your cooking if you’re open to it. It’s an isolated compound that’s naturally found in kombu (dried kelp), tomatoes, and parmesan cheese. When used as a flavor enhancer, it intensifies the savory taste of foods (i.e. umami, the 5th taste). We don’t use it often, but we include it in a few recipes where we think it takes it the extra mile. Read more about our stance on MSG here<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n The white peppercorn has a distinctly different taste than black pepper\u2014more of a pure heat that goes straight to the back of the throat…with less of that floral fragrance you you get from black pepper. It is always the preferred choice for Chinese cooking unless otherwise specified. A little-known fact is that white and black pepper both come from the same plant. We often use finely ground white pepper powder but sometimes use it freshly ground or as whole peppercorns. <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Known for the numbing sensation it leaves on the tongue, the Red Sichuan (Szechuan) peppercorn or h\u00f3ng hu\u0101 ji\u0101o (\u7ea2\u82b1\u6912) gives Sichuan cuisine its distinctive flavor. It’s actually not a peppercorn at all, but a berry from the prickly ash tree. It\u2019s used both whole and ground, and is one of the ingredients in five spice powder<\/a>. The red variety is most common; they should be vibrant, with just the husk (no bitter black seeds). Find high quality Sichuan Peppercorns<\/a> at The Mala Market<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Green Sichuan peppercorns are much stronger than the more common red Sichuan peppercorns (above). Green Sichuan Peppercorns have a stronger aroma and retain their green color after drying. Good quality green Sichuan peppercorns should have a rich color with little or no stems and dust. Once opened, you will smell their flowery fragrance. Keep them in a sealed plastic bag or a sealed jar, and use them often so they are fresh!<\/p>\n<\/div><\/div>\n\n\n\n Sichuan peppercorn powder, or hu\u0101 ji\u0101o f\u011bn (\u82b1\u6912\u7c89)…also called hu\u0101 ji\u0101o mi\u00e0n (\u82b1\u6912\u9762), is a convenient way to add a dash of Sichuan peppercorn flavor to recipes. It’s a good solution if you prefer not to use whole Sichuan peppercorns in your dish. That said, for the freshest flavor, you can grind your own Sichuan peppercorns in a mortar and pestle or spice grinder. <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Sichuan chili flakes are crushed but not fully pulverized\u2014perfect for making chili oil<\/a>. There is some powder and some crushed pieces, the perfect texture for chili oil and adding to sauces and dry rubs. Check out The Mala Market<\/a> for authentic imported Sichuan chili peppers, including chili flakes. Avoid using regular crushed red pepper flakes (also pictured), which are generally spicier with less depth of flavor. <\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Dried Red Chili Peppers or g\u0101n h\u00f3ng l\u00e0 ji\u0101o (\u5e72\u7ea2\u8fa3\u6912) come in a number of varieties. In general, the smaller the chili, the hotter they are. We use dried chilies in many of our recipes, whole or cut into pieces. When toasted properly, they are pleasantly fragrant and tasty! We add just a few for a toasted pepper flavor with a hint of heat, like in our Orange Chicken<\/a>. Sometimes we add more for extra spice, like in our Eggplant with Garlic Sauce<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n Korean chili powder, or gochugaru, is sweet and spicy with a hint of smokiness. We use it in our Korean recipes, like our Soondubu (Soft Tofu Stew)<\/a>, Kimchi Jigae<\/a>, and Kimchi Beef Fried Rice<\/a>. It’s a key ingredient in kimchi and adds a vibrant red color to whatever its added to. You can use it in larger quantities, as it’s somewhat mild. Find it in Korean markets, other Asian grocery stores, online, and in the spice aisle of some well-stocked supermarkets.<\/p>\n<\/div><\/div>\n\n\n\n Read More<\/a><\/p>\n<\/div><\/div>\n\n\n\n This famous five spice mixture or w\u01d4xi\u0101ng f\u011bn (\u4e94\u9999\u7c89) is usually made from Sichuan peppercorns<\/a>, fennel<\/a>, cloves<\/a>, star anise<\/a>, and cinnamon<\/a>, but the spices can vary depending upon the brand. The blend combines the five primary flavors of Chinese cuisine: sweet, sour, pungent, bitter, and salty. It is widely used in Chinese cooking\u2014usually for marinades and dry rubs for meats. It’s sometimes set out on the dinner table mixed with salt and white pepper as a condiment for chicken dishes.<\/p>\n<\/div><\/div>\n\n\n\nBasics<\/h2>\n\n\n\n
Peppercorns & Chilies<\/h2>\n\n\n\n
Blends & Powdered Spices<\/h2>\n\n\n\n
Dried Whole Spices & Seeds<\/h2>\n\n\n\n
Miscellaneous<\/h2>\n\n\n\n
Salt (\u76d0, y\u00e1n<\/strong>)<\/h2>\n<\/div><\/div>\n\n\n\n
![\"package](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/FineSeaSalt.jpeg\")
<\/figure>Sugar (\u7cd6, t\u00e1ng<\/strong>)<\/h2>\n<\/div><\/div>\n\n\n\n
![\"kirkland](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/kirkland-organic-sugar.png\")
<\/figure>Rock Sugar (\u51b0\u7cd6<\/span><\/strong>, b\u012bngt\u00e1ng)<\/h2>\n\n\n\n
![\"Chinese](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/chinese-rock-sugar.jpg\")
<\/figure>Brown Rock Sugar Wafers (\u51b0\u7247\u7cd6<\/span><\/strong>, b\u012bngpi\u00e0n t\u00e1ng)<\/h2>\n\n\n\n
![\"chinese](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/chinese-brown-rock-sugar-bricks-2.jpg\")
<\/figure>Caster Sugar (\u6c99\u7cd6, Sh\u0101 t\u00e1ng)<\/h2>\n\n\n\n
![\"superfine](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/Superfine-Sugar.jpg\")
<\/figure>Chinese Red Sugar (\u7ea2\u7cd6, H\u00f3ng t\u00e1ng)<\/h2>\n\n\n\n
![\"Chinese](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2024\/03\/apple-cinnamon-oatmeal-2.jpg\")
<\/figure>MSG (\u5473\u7cbe<\/strong>, w\u00e8i j\u012bng)<\/h2>\n\n\n\n
![\"MSG](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/MSG-2.jpg\")
<\/figure>White Pepper (\u767d\u80e1\u6912<\/strong><\/strong>, b\u00e1i h\u00fa ji\u0101o)<\/h2>\n\n\n\n
![\"White](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/white-pepper-2.jpg\")
<\/figure>Red Sichuan Peppercorns (\u7ea2\u82b1<\/strong>\u6912<\/b><\/strong>, h\u00f3ng hu\u0101 ji\u0101o)<\/h2>\n\n\n\n
![\"Red](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/red-sichuan-peppercorn-vertical.jpg\")
<\/figure>Green Sichuan Peppercorns (\u9752\u82b1\u6912<\/strong>, q\u012bng hu\u0101 ji\u0101o)<\/h2>\n\n\n\n
![\"green](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/green-sichuan-peppercorn-vertical.jpg\")
<\/figure>Sichuan Peppercorn Powder (\u82b1\u6912\u7c89<\/strong><\/strong>, hu\u0101 ji\u0101o f\u011bn)<\/h2>\n<\/div><\/div>\n\n\n\n
![\"Sichuan](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2022\/10\/Sichuan-peppercorn-powder.png\")
<\/figure>Sichuan Chili flakes (\u8fa3\u6912\u7c89<\/strong>, l\u00e0ji\u0101o f\u011bn)<\/h2>\n\n\n\n
![\"Sichuan](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/07\/chili-oil-recipe-2.jpg\")
<\/figure>Dried Chili Peppers (\u5e72\u7ea2\u8fa3\u6912<\/b><\/strong>, g\u0101n h\u00f3ng l\u00e0 ji\u0101o)<\/h2>\n\n\n\n
![\"Dried](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/dried-red-chili-3.jpg\")
<\/figure>Korean Chili Powder (Gochugaru)<\/h2>\n\n\n\n
![\"Korean](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/09\/Korean-chili-powder-gochugaru-2.jpg\")
<\/figure>Five Spice Powder (\u4e94\u9999\u7c89, W\u01d3XI\u0100NG F\u011aN)<\/h2>\n\n\n\n
![\"Five](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/five-spice-powder.jpg\")
<\/figure>Curry Powder (\u5496\u55b1\u7c89, g\u0101l\u00ed f\u011bn)<\/h2>\n\n\n\n
![\"Jars](\"https:\/\/thewoksoflife.com\/wp-content\/uploads\/2020\/08\/curry-powder-2.jpg\")
<\/figure>