Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
For seasoning Peking Duck, stir-fries, wok dishes, dip
Spice paste for Kung Pao chicken from Szechuan cuisine
Dipping sauce for any dish
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Doubanjian aka Toban Djan sauce
SOY based ready to use ginger & chilli sauce
3-piece bamboo steamer set
For broths, soups, salads etc
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
For Peking duck, spring rolls, chicken, woks etc.
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
For soups, stir-fries, spring roll filling etc
Dried black mushroom (fungus) for salads, soups etc.
For duck roast sauce, wok dishes, springrolls
Mix for wonton soup Wenchou style
Spice paste for wok noodles
Spicy sauce for seafood
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