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