Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
For Peking duck, spring rolls, chicken, woks etc.
3-piece bamboo steamer set
Chilli oil
Spice paste for Kung Pao chicken from Szechuan cuisine
For soups, stir-fries, spring roll filling etc
Dipping sauce for any dish
Spicy sauce for seafood
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Dried black mushroom (fungus) for salads, soups etc.
Doubanjian aka Toban Djan sauce
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
Mix for wonton soup Wenchou style
Spice paste for wok noodles
For duck roast sauce, wok dishes, springrolls
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