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