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