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