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