Chinese Food Ingredients

Herbs & Spices
Ginger  Garlic  Spring Onion  Coriander Mixed spices 
Chinese Five spice powder  Sichuan peppercorns 

Vegetables
Bean curd  Bean Sprouts  Chinese leaves  Chinese broccoli 
Bamboo shoots  Chinese mushrooms  Wood ears  Water chestnuts  Bitter melon  Winter melon  Snow Peas  Eggplant 
Sichuan preserved vegetable  Red-in-snow  Picked Vegetable 

Others
Egg noodles  Rice noodles  Pea-starch noodles  Wonton Wrappers  Spring Roll Wrappers  Dried shrimps  Dried scallop 

One of important charcrictic of Chinese food is that Chinese food use lots of different ingredients. Except meat,fish, vegetable, the seasonings, spices and sauces complement enhance the virtues of the Chinese food and make meals more tastable and deliciouse. Using right ingredients is one of challenges to cook Chinese food. Most Chinese food ingredients are also used in western cuisine, such as chicken, pork, beef, pepper, cornflour, rice, which can be easily find in larger supermarkets. However, some ingredients are distinctive, especially traditional seasonings and spices. And some ingredients, such as bean curd, wood ear,which make typical Chinese meals, are also not common to Westerners. Furtunately, most Chinese food ingredients now can be available in a Chinatown or Chinese grocery. and Chinese cooking is adaptable. If you can't get all the right ingredients for a recipe, you can use similiar one for substitution. But remeber, use fresh food wherever possible. Following are background knowledge and pictures of the distinctive ingredients to help your shopping with less frustrating.

Sauces & pastes

Soy sauce
Soy sauce is a staple and most important flavouring of Chinese cooking. It made from a fermented mixture of soy beans,yeast, flour, salt, sugar and water. Soy sauce falls into two main categories: dark(black) and light(thin). Light soy has sauce light color, is saltier and taste fresh. Dark soy sauce is

Soy Sauce

dark and thick. Light soy sauce is best for mixing and use as table seasoning for meat, fish and vegetable and the taste is natural and delicious.Dark soy sauce is excellent for preserving, stir-frying and steaming fish, meat and vegetable and its taste is stronger and color is brilliant. In Uk market, there are several different brands of soy sauce. The richness and saltiness of soy sauce varies considerably from one brand to the next.

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Bean sauce
Made of salted bean crushed and mixed with flour and spices. There are two varieties of bean sauce: yellow and black, the yellow being the sweeter of the two. Black bean paste or sauce Similar to yellow bean paste, only darker. Bean sauce can be bought in cans or jars, and is sometimes called bean paste. It used instead of soy sauce when a thicker sauce is required.

Chilli bean sauce
Is a fermented bean paste mixed with hot chili and other seasonings. Various brands of chilli bean sauce are different. some taste mild, some are very hot.

Salted black beans

Black Bean

They are soft and chewy black beans fermented and preserved in salt. They are an important spice in Chinese cooking and add a delightful flavour to dishes cooked with minced garlic and fresh ginger and are especially good with stir fried beef or steamed fish. They are sold packaged in Asian groceries. Before use,they need to be soaked for 5-10 minutes, then mashed into hot cooking oil. The dishs using black beans like: beef with green pepper in black bean sauce.

Hoi Sin sauce
Also called barbecue sauce, it is a thick, smooth, dark reddish brown soy-based sauce made from soya beans, flour, sugar, spices and red colouring. Hoi-Sin is the classic Chinese sauce for seasoning, grilling, barbecuing and dipping. This has a spicy sweet taste that complements meat dishes and dumplings. Best known as the sauce served with Peking Duck, it is available in cans or jars.

Oyster sauce
A thick brown sauce made from soy sauce and oysters extract. Used mostly in the south of China.

Curry sauce
made by pounding fresh herbs and spices in a mortar with a pestle.

Red bean paste
Thick reddish-brown paste made from pureed red beans and crystallized sugar, frequently used as a sweet filling. It is sold in can.

Rice wine
Made from glutinous rice. Rice wine has golden amber colour, so it is also known as yellow wine. the best variety is called Shao Hsing, come from south east china. A good dry or medium sherry can be used as a substitute. it is used in cooking meat and fish.

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Herbs& Spices

Ginger
Ginger and Garlic are common in all types of cooking. They not only make your food taste better, but they also are very beneficial to your health. (Garlic fights cancer, lowers blood fats, ginger improves digestive health, among other functions)
Both young and old ginger are used in Chinese cooking. Youngginger is often pickled and eaten with other food. The old ginger is used extensively in Chinese cooking for its sharp, peppery, spicy flavour. Fresh ginger "root" is especially good with fish. It keeps best in the refrigerator vegetable compartment wrapped in a paper towel placed inside a plastic bag. Cut away any dried or mouldy parts to expose the fresh interior. Ground dried ginger cannot be substituted.

Garlic, Spring Onion and Ginger

Garlic
Together with with ginger and spring onions, it is one of indispensable ingredients of Chinese cooking. Fry vegetables, like Chinese broccoli, luttuce, with garlic are very nice.

Spring onions
An essential ingredient in Chinese cooking, especially in meat and fish dishes.

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Coriander

Coriander
also called Chinese parsley. It has fresh taste and strong pungent smell. it is used as both a garnish and a seasoning. Chinese people like put them in soup or other cooked dishes, like lamb.

Mixed Spices
Usually contain star anise, fennel, clove, cinnamon, ginger, cardamon, liquorice and Sichuan peppercorns. Used in flavour-potting. they can be brought in ready made-up packets.

Five spice powder
as the name says, it's a combination of 5 types of spices grinded up: star anise, fennel, clove, cinnamon and Sichuan peppercorns. they are wide used in Chinese cooking. It has a very strong aroma and taste, so use sparingly in cooking.

Sichuan peppercorns
Reddish-brown peppercorns. They have a strong, distinct aroma when roasted and are used whole or crushed into a powder. they bring a numbing sensation to your tongue. They're used extensively in Szechuan cooking.

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Vegetables

Vegetables play a important role in Chinese food. Vegetables can be cooked as a meal or used in meat dishes to provide an interesting texture. In Chinese food, vegetables are cooked in boiling or stir-frying way, but only for a short time to retain their crispness and vitamins.

Bean curd
Alao known as tofu. it is a soft cheese-like preparation of pureed and pressed soya beans. It is a pure Vegetable Product made from ground dried soya beans and water, to which a coagulant, gypsum powder is added to curdle

Bean Curd

the mixture. Bean curd, which the Chinese have eaten for centuries, is a high quality, complete vegetable protein. Plain bean curd is bland in flavour but readily absorbs the flavours of the food with which it is cooked. there are a lot of different kinds of bean curds, like bean curd sheet, deep-fried oil bean curd. It is health food and high in protein. In China, the Chinese have eaten for centuries. It is the most usual, common, and cheap sort of Food and is many people's favourate. Bean curd tends to spoil quickly. To store loose fresh bean curd, place it in a container, cover with cold water, top with an airtight lid and refrigerate. If you are keeping the bean curd more than a day or two, change the water daily.

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Bean Sprouts
The sprouts of the green mung bean,

Bean Sprouts

They are long, pearly white sprouts with tiny yellow bean heads. When fresh they are crunchy and have a sweet taste. The sprouts have nutrient value similar to asparagus and mushroom, which contain high quantities of Vitamin A. you can prepare them by you self. see this site Prepare them promptly within a day or two because they lose flavour quickly. they are used to provide a crunchy texture.

Chinese Leave

Chinese leaves
Also known as Chinese Cabbage or Celery Cabbage. This pale green cabbage is available all year. There are two kinds: the most commonly seen variety has a pale green color and tightly wrapped elongated head. the other has a shorter and fatter head with curlier, pale yellow or green leaves and white stems.

Chinese Broccoli
Also known as Chinese Cabbage or Celery Cabbage. This pale green cabbage is available all year. By the name of it, you'd think it's

Chinese Broccoli

similar to a regular broccoli, but not even close. It looks different, and tastes different. Chinese broccoli has long leafs and a thick stem. There are two kinds: the most commonly seen variety has a pale green color and tightly wrapped elongated head. the other has a shorter and fatter head with curlier, pale yellow or green leaves and white stems.Best way to cook them is to boil them and serve with oyster sauce, or stir-fry with garlic.

Bamboo shoots

Bamboo shoots

A bamboo shoot is the start of a young bamboo plant. Bamboo shoots are cream coloured and shaped like small pine cones. There are several kinds of bamboo shoots. The best is the winter bamboo shoots. In the UK, they are available in cans.

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Chinese mushrooms
Chinese shiitake mushrooms are used both fresh and dried.

Chinese Mushroom and Wood Ear

they are widely used for their flavour and aroma. Dried mushrooms should be soaked in cold water overnight before use, or in warm water for about 30 minutes. The water should be reserved for sauces and gravies. Once softened, the mushrooms may be sliced, chopped or left whole, according to the recipe. Chinese dried mushrooms are expensive, only a very small amount are needed in one dish. Chinese mushrooms come in different grades, and price is usually the best indicator. You also need to soak Chinese mushrooms in Hot water for 10 to 15 minutes until they're completely soft.

Chinese mushrooms can be almost used in any type of cooking, and it goes exceptionally well with most cooking ingredients. They do have a strong aroma, and a slight salt taste of their own. You can cook them in soups, stews, stir fries etc...

Wood ears

also known as cloud ears) Dried grey-black fungi which should be soaked in warm water for 20 minutes before use. They have a crunchy texture and a mild flavour.

Water chestnuts
Crisp, sweet-tasting sedge bulb, used to provide a cruchy texture. Usually available ready peeled in tins, they can be obtained fresh in some parts of the UK during the winter months.

Bitter melon

Bitter melon
Bitter vegatable are thought to be good for your health.

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Winter melon
A member of the squash family, this large melon has a hard outer light green skin that is coated with a chalky white powder. It is usually cooked in soup. The flesh becomes transparent and soft when cooked and has a subtle taste that is enriched with the flavour of chicken broth. It is found in Asian markets and sold by the pound in wedges. Store loosely wrapped in the refrigerator to prevent spoiling.

Snow Peas
Unlike peas that are shelled, these peas have thin, edible pods. They are delicious blanched or stir fried. Although thought to be Chinese in origin, there is some evidence that snow peas were first cultivated in Europe. The Cantonese name for them is ho man dow, or "Holland bean."

Eggplant
Oriental Eggplant (Banana Eggplant) Long and narrow, these eggplants are sweeter and have fewer seeds than the common thicker variety.

Sichuan preserved vegetable
It is mustard plant preserved in salt then picked chilli powder. they are sold in can or packet.

Red-in-snow
Red-root of mustard plant which sprouts up through the spring snows.

Picked Vegetable
There are many kinds, such as picked mustard green, which preserved in brine.

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Others

Egg noodles
made from wheat flour and eggs, can be round, like spaghetti, or flat ribbons. They can be bought fresh or dried in Chinese supermarkets. Italian pasta can be used as a substitute. Fresh noodles need a very short cooking time -- 3-4 minutes.

Rice noodles
(also called rice stick noodles) are white and thread-like. They can be found both round and flat, and are sold in packets in Chinese supermarkets.

Pea-starch noodles
(also called cellophane noodles) or vermicelli, are white and translucent and resemble candyfloss. They should be soaked for 5 minutes before use.

Spring Roll Wrappers
Fresh spring roll wrappers are thin wheat crepes found in the refrigerated section of Chinese grocery stores. They are much thinner than egg roll wrappers and can be refrigerated (for two days) or frozen (for three weeks).

Wonton Wrappers
These are small squares of fresh egg noodle dough found in the refrigerated section of Chinese grocery stores or in supermarkets. They must be refrigerated or frozen.

Dried shrimps
Fresh spring roll wrappers are thin wheat crepes found in the refrigerated section of Chinese grocery stores. They are much thinner than egg roll wrappers and can be refrigerated (for two days) or frozen (for three weeks).

Dried scallop
These are small squares of fresh egg noodle dough found in the refrigerated section of Chinese grocery stores or in supermarkets. They must be refrigerated or frozen.

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