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