Chinese Pantry

Wok: How To Choose, Season, Use and Maintain

10 Must-Have Chinese Condiments

Homemade Chinese Five Spice Powder (五香粉)

Lye Water (Kansui) & Its Homemade Substitute

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

Sichuan Pepper (花椒): Your Questions Answered

How to make & use spring onion oil (葱油)

Fermented black beans (豆豉)

Spicy black bean sauce – 3 versions (辣豆豉酱)

Chinese sesame paste & 3 substitute ideas (芝麻酱)

Chinese rice vinegar (米醋)

Rock sugar (冰糖)

Shaoxing rice wine (绍兴酒)

Sichuan pepper, how to grind it correctly?

Soy sauce (酱油): light or dark?

Make your own Chinese chilli oil (油泼辣子)