Chinese Seasonings and Dried Spices
The Ultimate Guide to Chinese Seasonings: Sauces, Fermented Products & Dried Spices
Sauces & Condiments
From the chinese soy sauces of Asia to the herb-infused oils of the Mediterranean, sauces and condiments transform simple ingredients into unforgettable dishes.
flavoring and spice
Balancing ‘五味’ (wǔ wèi)—sweet, sour, bitter, spicy, and salty—is the essence of Chinese flavor science.
| Dried Chilies | Dried Ginger | Red Chili Peppers |
| Spice Powder | Cinnamon-Star Anise Blend | Rosemary Sprigs |
| White Pepper Powder | Black Peppercorns | Cumin Seeds |
| Cassia Cinnamon | Sichuan pepper | Crushed Red Chili Flakes |
Basic seasonnings
Chinese cuisine is renowned for its rich and diverse flavors, achieved through a careful balance of basic seasonings. Whether you’re stir-frying, braising, or steaming, understanding these fundamental ingredients will help you recreate authentic Chinese dishes at home.
| Garlic Cloves | Rock Sugar | Garlic Paste |
| Sukemoto White Granulated Sugar | Edible Salt | Totole Chicken Bouillon Powder |
OTHER
Make the taste better, every bite is a surprise everywhere!
| Black Sesame Seeds | Celery Sticks | Chopped Green Onions |
Spicy Fermented Bean Paste（豆瓣酱 - Dòubànjiàng）
Douban sauce is known as the “soul” of Sichuan cuisine, we commonly find many dishes have its figure, such as boiled fish, mapo tofu, shredded pork with fish, bean fish, etc., and even the hot pot in the extreme love of the hot pot base is also used as one of the main ingredients of the bean sauce stir-fried out of the absence of "bean sauce Without the “bean paste” these dishes can not be called authentic Sichuan cuisine.
Rice Vinegar（白醋 - Báicù）
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Aged vinegar is suitable for stir-frying and dipping, especially for robust dishes with heavy flavors. Its unique aged aroma enhances the taste of food. Rice vinegar, with its milder flavor, is commonly used in Huaiyang cuisine and bone broth. Balsamic vinegar pairs well with dishes like vinegared fish fillets and soup dumplings. White vinegar, due to its clear color, is ideal for cold dishes and pickles, preserving the food’s natural appearance.It is more suitable to add aged vinegar when cooking in China.Cooking Wine (料酒 - Liàojiǔ)
Chinese Cooking Wine is an essential seasoning in Chinese cuisine, primarily made from fermented rice or grains like Shaoxing wine. With its mild sweetness and subtle aroma, it expertly removes unwanted odors from meats and seafood while enhancing umami depth in stir-fries, braises, and marinades. Typically added during cooking (not as a drinking wine), just 1-2 tablespoons tenderizes proteins and balances rich dishes—think of it as the "soy sauce’s flavor partner." For best results, splash it in hot oil first to evaporate alcohol, leaving only complex fragrance.
Oyster Sauce (蚝油 - Háoyóu)
Savory Chinese condiment made from oyster extracts, sugar, and soy sauce, delivering a rich umami flavor with a subtle sweetness. Perfect for stir-fries, noodles, and vegetable dishes, it adds glossy depth with just a spoonful—no need for extra salt or MSG. Unlike fish sauce, it’s milder and caramel-like, ideal for boosting meats, greens, or fried rice. Pro tip: Stir in at the end of cooking to preserve its velvety texture.
Special Grade Mushroom Dark Soy Sauce（特级草菇老抽 - Tèjí Cǎogū Lǎochōu）
Dark Soy Sauce is a thicker, sweeter, and less salty cousin of regular soy sauce. It’s aged longer, giving it a rich caramel color and deep umami flavor—perfect for adding color and depth to dishes.Not for dipping! Mainly used in stews, marinades, or stir-fries to make food look and taste richer
Weijixian Premium Light Soy Sauce（味极鲜生抽 - Wèijíxiān Shēngchōu）
If you feel that your cooking always lacks flavor, you can add seasoning and freshness 5 minutes before serving, because it will make your entire food more delicious and suitable for kitchen novices to use. In addition, Jixian is suitable for dishes that require highlighting freshness, such as braised dishes, stewed dishes, etc. It can not only increase the freshness level of dishes, but also make the color of dishes more red and bright, enhancing the overall visual and gustatory enjoyment
Lao Gan Ma Spicy Beef Chili Crisp（老干妈香辣牛肉酱 - Lǎo Gān Mā Xiānglà Niúròu Jiàng）
Crunchy, savory, and just spicy enough—Lao Gan Ma’s beef chili crisp is like if chili oil and beef jerky had a delicious baby. The fermented beans add umami depth, while Sichuan peppercorns give a tingly kick. Pro tip: Toss it with roasted veggies or avocado toast for an instant upgrade.
McCormick Ground Cumin（美孜然粉 - Měi Zīrán Fěn）
This versatile spice is your passport to bold, smoky flavors from the Mediterranean to Asia. Unlike whole cumin seeds, McCormick's finely ground powder delivers instant depth to dishes without the gritty texture. Its warm, earthy aroma with citrusy undertones makes it indispensable for: Chinese BBQ magic (rub on lamb skewers or mix into dry wok seasonings)
Wujiang Pickled Mustard Tuber（乌江涪陵榨菜 - Wūjiāng Fúlíng Zhàcài）
spicy-sour preserved mustard stem from China's Chongqing region, fermented with chili and spices for a bold umami punch. This iconic pantry staple adds instant depth to congee, noodles, and stir-fries—just chop and toss in for texture and flavor. Its unique salty-tangy kick makes it perfect as a condiment, beer snack, or rice-topper, with a satisfying crunch that elevates even simple dishes. Grown along the Yangtze River, these tender-yet-crisp mustard tubers are rinsed, pressed, and aged in a process perfected over centuries. Try it straight from the pack for an authentic Chinese flavor boost, or mix into fried rice and dumpling fillings for extra zing—it's the secret ingredient your Asian dishes need!