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