From Left to Right
Light Soy Sauce is made from a fermented paste of soybeans, wheat, salt and water. It is lighter than regular soy sauce and adds a savoury umami flavour to dishes.
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Chili Bean Paste is a paste made from fermented broad beans, soybeans, salt, rice, and various spices. You can also get a non-spicy version.
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Dark Soy Sauce is darker, thicker, less salty, and richer in flavour than light soy sauce. You can also get different flavourings (such as the one pictured which uses mushrooms).
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Black Vinegar or Chinkiang Vinegar is an aged vinegar which has a malty, woody, and smoky flavour. It is made from rice (usually glutinous), or sorghum, or a combination of these, sometimes including wheat and millet.
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Lup Cheong is a dried sausage which has a hard texture and is usually made from pork meat with a high content of fat. The pork is typically cured by air drying and usually made in winter when it is less humid.
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Oyster Sauce is a viscous dark brown sauce made from oyster extracts, sugar, salt and water thickened with corn starch. Some versions are darkened using caramel, though high-quality oyster sauce is naturally dark.
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Chili Oil is made by heating vegetable oil and infusing it with red chili flakes and other spices.
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Salted Black Beans also called fermented black beans, are black soybeans which have been fermented in salt.
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Shaoxing is a Chinese rice wine from Shaoxing in China. It is made by fermenting and distilling rice, which converts the rice starch to sugars. It is commonly used in Chinese and Taiwanese cooking.
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