Authentic Chinese Cooking Techniques
Chinese Pantry Essentials for Authentic Cooking
The essential sauces, aromatics, dried goods, starches, oils, and seasonings that make Chinese recipes practical in an English-speaking home kitchen.
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Guide
How to Use This Cluster
Core Sauces and Aromatics
Light soy sauce, dark soy sauce, Shaoxing wine, Chinkiang vinegar, oyster sauce, sesame oil, ginger, garlic, and scallions form the base of many Chinese home recipes.
Regional Flavor Builders
Doubanjiang, fermented tofu, Sichuan peppercorn, dried chilies, curry powder, and preserved vegetables help push recipes toward specific regional or homestyle flavors.
Recipes
Related Pantry Essentials
Unclassified Chinese
Beef with King Oyster Mushroom
This quick stir-fry combines tender marinated beef with savory king oyster mushroom for a flavorful dish that goes especially well with rice. The mushroom is first dry-fried to draw out moisture, then stir-fried with beef, garlic, and red chili for a simple home-style dish.
Unclassified Chinese
Black Pepper Beef Cubes with White Button Mushrooms
A quick stir-fry of tender beef cubes and white button mushrooms seasoned with black pepper sauce, black pepper, and garlic. Savory and aromatic, it pairs well with rice.
Unclassified Chinese
Braised Duck Legs with Bai Zhi (Angelica Dahurica), Galangal, and Curry Powder
A quick braised duck leg dish flavored with bai zhi, galangal, curry powder, and white pepper to remove gaminess. The duck is first pan-fried to render fat, then simmered and reduced until richly glazed, with optional onion and Hangzhou chili peppers added at the end.
Unclassified Chinese
Braised Eggplant with Minced Pork
Braised eggplant with minced pork, savory and great with rice.
Unclassified Chinese
Braised Hairtail
This home-style braised hairtail is pan-fried until golden, then simmered with aromatics and seasonings for a rich, savory flavor. It's especially delicious served with rice.
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A guide to core Chinese cooking techniques for home cooks: stir-frying, braising, steaming, velveting, dry-pot cooking, and sauce finishing.
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