START WITH THE BASICS

Get to know your Chinese pantry.

Start with a few useful staples. Read labels for allergens, and add ingredients as your cooking grows.

醬01

生抽

Light soy sauce

The everyday seasoning: salty, savoury, and thinner than dark soy sauce. Add a little at a time.

Shopping & swaps

Look for “light soy sauce”; “light” describes the style, not reduced sodium.

Soy, often wheat

醋02

镇江香醋

Chinese black vinegar

A tangy, rounded vinegar for dipping sauces and stir-fries.

Shopping & swaps

Rice vinegar gives a lighter flavour. Start with less and taste.

Check the label for wheat

豆03

豆瓣酱

Doubanjiang

A salty, fermented broad-bean and chilli paste used in Sichuan cooking.

Shopping & swaps

Miso with chilli paste is a different-flavoured fallback, not an identical substitute.

Broad beans; sometimes soy or wheat

蔥04

姜与小葱

Ginger & scallions

Fresh aromatics that bring fragrance to sauces, noodles, and fillings.

Shopping & swaps

Buy fresh ginger and spring onions in the produce section.

Wash before use

粉05

玉米淀粉

Cornstarch

Mix with cold water before adding to a simmering sauce for a glossy finish.

Shopping & swaps

Potato starch can thicken too; start with less because its texture differs.

Check cross-contact labels

油06

芝麻油

Sesame oil

A fragrant finishing oil. A small amount is usually enough.

Shopping & swaps

You can omit it; neutral cooking oil does not replace its aroma.

Sesame

You already have a good kitchen.

A wide frying pan, saucepan, knife, chopping board, and measuring spoons cover these guides. A food thermometer helps you check doneness. A wok is optional.

A note on measurements

These guides use grams and millilitres for consistency. A tablespoon means 15 ml; a teaspoon means 5 ml. US mode uses ounces and US fluid ounces. Volume is not a reliable substitute for weight for every ingredient.