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