10 Essential Chinese Cooking Ingredients

These five spices make up the often-used Chinese five-spice

• Togluulagch 11 player

powder. Bamboo Shoots (tinned) Drained tinned bamboo shoots provide texture and flavor. Use them in stir-fries and soups. They are rarely available to buy fresh. Chile Bean Paste Mostly used in Sichuan cooking, this spicy, salty paste is made from fermented soybeans, dried chiles and other spices. Use with caution, as some varieties are extremely hot. Chile Sauce A spicy condiment, chile sauce is a blend of chiles, sometimes mixed with garlic and vinegar. It's used as a dipping sauce as well as in cooking. Dried Chile Flakes These are made from dried whole red chiles, including the seeds, which are crushed into flakes. They give a fiery heat when added to dishes. Egg Noodles (fresh/dried) The most-common type of noodle, egg noodles are made from egg yolk, wheat flour and salt. They can be found in different shapes and thickness. Some are thin, others are rounded like spaghetti; some are flat, and some coiled in a ball/nest. These are available dried and fresh. Store the fresh variety in the fridge for up to five days. Use egg noodles in soups, lo mein and chow mein dishes.