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