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