Fermented beans (豆豉, dòu chǐ), also known as fermented black beans or Chinese fermented beans, are such a staple to the flavors of a huge array of Chinese dishes. Its pungence and versatility have made this ingredient a mainstay of classic dishes suc...

Chinese bamboo shoots (竹笋, zhú sǔn), also known as bamboo sprouts, are conical, creamy-coloured tender shoots cut from the bamboo plant when they’re about 15cm/6in long. They have a mild flavor and crunchy texture and are widely used throughout ...

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that complements the flavors of Sichuanese cuisine. Suì mǐ yá cài looks just like other pickles. But its deep umami has made this it...

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array of Chinese dishes. Literally translated as ‘shrimp skin’ , it has a crunchy mouthfeel when eating raw. Once fried, it becomes crispy. And once bo...

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional Chinese cooking. It is the secret ingredient that gives char siu its beautiful glossy look. It is often used in processing caramel sau...

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is a preserved duck egg whose translucent, copper-colored jelly ‘white’ surrounds a dark grey-green yolk. To the uninitiated, this can be a seriously unple...

Chinkiang Vinegar, 镇江香醋 (zhènjiāng xiāng cù), is a type of rice-based black vinegar that is essential to authentic Chinese cooking. It is the most common vinegar used in China and I use it several times a week in all kinds of dishes. It is known for ...

Light soy sauce, 生抽 (Sheng Chou), is one of the most frequently used ingredients in Chinese cooking. And I use it almost every day. If you are familiar with soy sauce, you have probably come across light soy sauce in the grocery store as well. It is ...

Origins: Born on China’s southeastern coast, Fujian cuisine mixed maritime flavors with Southeast Asian spices. Soup is its superpower.Where: Southeast China (Fujian, Taiwan).Flavors: Umami-bomb broths, tangy-sweet sauces, and secret weapons like red...

Origins: Inspired by Hangzhou’s lakes and hills, Zhejiang food has been wooing diners since the Southern Song Dynasty.Where: Eastern China (Zhejiang, Hangzhou).Flavors: Fresh, mild, and seasonal. Think bamboo shoots in spring, lotus root in autumn—it...

Origins: Born in the Jiangnan water towns, this cuisine was the VIP menu for emperors and literati. Think edible art.Where: Eastern China (Jiangsu, Shanghai).Flavors: Delicate, slightly sweet, and visually stunning. If food could write poems, this wo...

Origins: The “mother of northern cuisines,” Shandong fed emperors and scholars since the Zhou Dynasty (yes, it’s that old).Where: Eastern China (Shandong, Beijing).Flavors: Savory, salty, and seafood-forward. Masters of soups, braises, and ...

Origins: Rooted in Guangdong’s coastal trade hubs, Cantonese food evolved by blending local freshness with global influences (thanks, Silk Road!).Where: Southern China (Guangdong, Hong Kong, Macau).Flavors: Light, fresh, and subtly sweet. Master of s...

Origins: Born in the fertile Sichuan Basin over 2,000 years ago, this cuisine thrived thanks to the region’s abundant spices and humid climate. Legend says even ancient poets craved its fiery kick!Where: Southwest China (Sichuan, Chongqing).Flavors:&...