Soy sauce

Soy sauce has been a fundamental part of Chinese cooking for thousands of years. It's made from a fermented mix of soybeans, wheat flour, salt and water and has a strong savory flavor. Soy sauce is used to add flavor and color to many Chinese dishes including stir-fries, noodle dishes, braises, fried rice, soups, marinades and dipping sauces. The most versatile Chinese soy sauce is light soy sauce also known as superior soy sauce.

Oyster sauce

Oyster sauce is a thick, brown sauce made from oysters, brine, sugar and soy sauce. It's used to flavor all kinds of Chinese dishes and can be used as an ingredient in dipping sauces.

Hoisin sauce

Hoisin sauce is a reddish-brown sweet and savory sauce made from fermented soy beans, spices and sugar. It is used in sauces, as a condiment and to glaze fish and meats.

Black bean sauce

Black bean sauce is a dark, thick sauce made from fermented soy beans and is used to flavor various Chinese dishes.

Sesame oil

Sesame oil is used as a flavoring oil rather than a cooking oil in Chinese dishes. It has a strong sesame quality, so only a small amount is enough to add a delicious nutty taste.

Shaoxing rice wine

Shaoxing rice wine (also known simply as Chinese rice wine) is used for cooking. It is an amber colored wine made from fermented rice and millet. Shaoxing rice wine is commonly aged for 10 or more years and it resembles the taste of dry sherry (many Western cooks use dry sherry as a substitute, but if you can track down real Shaoxing it has superior flavor in Chinese cooking). It is used in a wide variety of sauces and can also be used in marinades and dipping sauces.

Noodles

Noodles are eaten as part of many Chinese meals. Popular noodles include wheat noodles (thick and thin); egg noodles (made from a combination of wheat and eggs), rice noodles (both thin and flat stick noodles); and bean thread noodles (made from bean starch). Fresh noodles or packaged pre-cooked noodles are usually available from the refrigerated section of the supermarket.

Rice

Rice is a staple part of Chinese cuisine, usually long-grain rice. Rice accompanies many Chinese dishes and is used to make fried rice. Rice is also ground into flour and used to make noodles.

Peanut oil

Peanut oil is used extensively in Chinese cooking and is an ideal oil for stir-fries, noodle dishes and fried rice. As peanut oil can withstand high temperatures, it's also good for deep-frying. Other popular vegetable oils in China include rapeseed (canola) oil and soybean oil.

Five spice powder

Five spice powder is a fragrant blend of ground cinnamon, cloves, star anise, Szechwan pepper and fennel. It's used to add flavor and pungency to noodle dishes, stir-fries, braises, soups and sauces.

Sesame seeds

Sesame seeds are used in many ways in Chinese cookery. They can be toasted and sprinkled over dishes as a garnish, ground into a robust flavored paste which is used in sauces, or pressed for their oil which is used in Chinese cooking to enhance the texture and flavor of food.

Baby corn

Baby corn adds crunchiness and a wonderful yellow color to stir-fries, braises and noodle dishes.

Water chestnuts

Water chestnuts have been cultivated for centuries in China. This is probably no surprise because these aquatic vegetables flourish in the watery rice fields that dot the landscape. Sliced water chestnuts add an appetizing crunchiness to Chinese dishes, and water chestnut flour is also used to thicken foods. Sliced canned water chestnuts are the most convenient to use.

Bamboo shoots

Bamboo shoots are the edible shoots from a bamboo plant. They are typically yellowish in color and add a crunchy texture to a variety of Chinese dishes. Sliced canned bamboo shoots are the most convenient to use.