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