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