Spice paste for Kung Pao chicken from Szechuan cuisine
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Mix for wonton soup Wenchou style
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
For Peking duck, spring rolls, chicken, woks etc.
For salads, wok dishes, soups etc
3-piece bamboo steamer set
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
For broths, soups, salads etc
Chilli oil
Whole water chestnuts are good for wok dishes, salads etc.
Spice paste for wok noodles
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
Doubanjian aka Toban Djan sauce
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
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