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Speak about Chinese ingredients, I can talk for days — seasonings, spices, fermented products, dried ingredients, fresh ingredients… Just look at what I have on hand. Honestly, I got lost when I started to make this video. So, today, I’m going to focus on 6 sauces (Soy Sauce, Oyster Sauce, Chinese Black Vinegar, Chinese Cooking Wine, Hoisin Sauce, Sichuan Dou Ban Jiang) you’ll definitely need for most of my Chinese recipes. All the other stuff, we will talk about another day.

1. Soy sauce 01:17

– The difference between dark and light soy sauce: 01:33

– Soy Sauce Use cases: 02:14

– How to pick a good quality soy sauce: 02:37

– Amazon Link:

Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf
Pearl River Bridge Superior Dark Soy Sauce: https://geni.us/T4vy
Kimlan light Soy Sauce:https://geni.us/sPLnDA7
Kimlan Dark Soy Sauce: https://geni.us/qA8y
Low Sodium Soy Sauce: https://geni.us/yvH0

2. Oyster sauce 05:38

– Oyster Sauce Use Cases: 06:00

– Oyster sauce Substitution: 06:34

– Vegan Oyster Sauce Recipe: https://youtu.be/Fdx8vmvtgCY

– How to pick Oyster sauce: 06:56

– How to store oyster sauce: 07:46

– Amazon link:

Lee Kum Kee premium oyster sauce: https://geni.us/pQiOjK
Lee Kum Kee Panda Brand oyster sauce: https://geni.us/P0u6

3. Chinese cooking wine:08:20

– Cooking Wine Use cases: 08:31

– Cooking Wine Substitution: 09:05

– How to pick a good Chinese cooking wine: 09:27

– How to Store cooking wine: 10:29

– Amazon Link

I didn’t find the same brand on Amazon, but there is a Nature fermented processed cooking wine that I will like to recommend: https://geni.us/3hdHAM

4. Chinese Black vinegar: 10:43

– Chinese Black Vinegar Use cases: 11:14

– Chinese Black Vinegar Substitution: 11:39

– How to pick a good quality black vinegar: 11:59

– How to Store Chinese Black Vinegar: 12:56

– Amazon link:

Zhengjiang black vinegar镇江香醋:https://geni.us/Bqw98A

5. Sichuan Dou ban Jiang: 13:22

– Sichuan Dou ban Jiang Use cases: 13:41

– Sichuan Dou ban Jiang Substitution: 14:12

– How To Store Sichuan Dou ban Jiang: 14:22

– Amazon link:

Sichuan Pixian Board Bean Paste Dou Ban Jiang: https://geni.us/VSTo

6. Hoisin sauce: 14:42

– Hoisin sauce Use Cases: 15:08

– Hoisin sauce Storage tip: 15:33

– Hoisin Sauce Amazon link:
Lee Kum Kee hoisin sauce: https://geni.us/30t9a

source

38 thoughts on “6 Must Have Chinese Ingredients – Chinese Cooking 101”

  1. Is it weird I prefer Crab Rangoons with soy sauce? I love putting it in a small lipped plate or bowl and dabbing the Rangoon in it. Balances everything out to my taste.

  2. I love Chinese food and am so happy that I discovered you and your videos. My food tastes so authentic. Your presentations are spotless. And your recipes are easy to follow. Thank you. However, I am not seeing the link you refer to for the ingredients on Amazon – sorry, I am missing something. Thank you.

  3. If you are cooking meat that has a bad smell, and if the function of Chinese cooking wine is to remove the bad smell, then I suggest that it is not an essential ingredient at all, unless you insist on cooking with bad smelling meat.

  4. All Stores 900,000 Please Lower the price of all Brands of Military Equipment and Local for All Brands of Soy Sauce Products and Production Cost Now 900,000 That's Too Much $$ 900,000 Now The Whole World 900,000 Now 🙏 🤲 🕍 🕌 ⛪ 🛕

  5. Thank you for this; this is the second time I have watched it. It is so very helpful that I have saved it for later when I have time to write down everything for my cooking files.
    I love your shows!

  6. I bought your wok at Amazon and it was delivered yesterday. I hope I can season it correctly. It's very nice and I'm excited about using it. I just wanted you to know about it.

  7. Thank you so much for this video. I love asian cuisine and i am always trying yo cook something but its hard for me to find something. I know the difference to this 6 cooking items. Makes tbe journey easier.

  8. This is a great video. I have allergic reactions to sulfites and also caramel color which contains sulfites so when I cook I often try to stick with very simple sauces etc. Sigh. Caramel Color is a chemical made with sulfur and ammonia. Maybe if a recipe calls for oyster sauce I should just toss in some smoked oysters. I might try this some day I have a can of unused smoked oysters sitting on my shelf what shall I do with them make noodles?

  9. Omg I have never kept my oyster sauce in the fridge 😬😬😬😬😬 I didn’t know!!!! …….I! ….didn’t !……know! Luckily I’ve never seen mold on it 😅

  10. Did you ever make any of the follow-up videos in this series, about other Chinese ingredients? If not, I hope you do. This was SOO helpful. I really appreciate how thorough you are when explaining everything. In my opinion yours is the best cooking channel on YouTube! Keep it up!

  11. Hi, When i'm typing chinese 'rice wine' in to google it is only showing 'shaoxing wine' wich is different to the clear colour rice wine your showing. I have looked at all the chinese importers in the UK an no rice wine wich is ridiculous…😕

  12. Hi, i have a question, please. I used to have cold noodles with white sauce from a glass of bottle. I don't know what it is called but the taste is so good with noodles. Do you know what the name and brand is, please? Thanks

  13. I always bought the healthy soy sauce without knowing , nice !
    here in germany its on of the cheapest and you can get it in every asia store

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