Japanese style noodles for soups or serve with sauces
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
Whole water chestnuts are good for wok dishes, salads etc.
Spicy sauce for seafood
Chilli oil
Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
For duck roast sauce, wok dishes, springrolls
For soups, stir-fries, spring roll filling etc
Mix for wonton soup Wenchou style
Dried black mushroom (fungus) for salads, soups etc.
For seasoning Peking Duck, stir-fries, wok dishes, dip
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
For Peking duck, spring rolls, chicken, woks etc.
3-piece bamboo steamer set
Doubanjian aka Toban Djan sauce
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