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