The top 10 soy sauces in the world are composited to help easily shopping a right one at Asian supermarket. In short, for Cantonese style Chinese cooking, buy Chinese light and dark soy sauces of brands "Koon Chun", "Pearl River Bridge" and "Lee Kum Kee". Otherwise, pick a Japanese Kikkoman or Taiwanese "Kimland" or "Wan Ja Shan"
Chinese cooking wine is as important as soy sauce. It is never wrong to buy from this top 10 Chinese cooking wine list.
Doubanjiang is the soul of Sichuan cooking. This top 10 doubanjiangs can be found in Asian stores or online mail order websites.
A detailed guide to buying a right soy sauce at Asian supermarket which have rows and rows of different types and brands from different countries and regions.
An essential guide to all kinds of salty brown doubanjiang available in Asian stores, including what to look for and what to avoid.
Cooking wine plays a major role in Chinese cuisine, possibly coming second to soy sauce in importance.
An unrivaled authentic guide to Pixian doubanjiang, a bright oily thick brown paste made at the town of Pixian from fermented broad beans and fresh chili peppers and serving as the soul of Sichuan cooking.
As a traditional kitchen ingredient second to salt, sugar has been used for centuries to provide structure, texture, flavor, and sweetness to all kinds of food. This shopping guide discusses different types of sugar at the view point of Chinese cooking and how to recognize them at Asian grocery stores even if there is no English name on product packaging label.
As the staple food for more than half of the world's population, rice is directly consumed as cooked rice which is flavored with meat and vegetables. Rice lined up in supermarkets varies in color, shape, aroma, stickiness and culinary preferences. This guide helps to make right selection of rice.
Sichuan pepper is a backbone ingredient in authentic Sichuan cuisine profile. This article provides a complete guide to what's it, how to use, how to buy and how to store.
Mala Xiang Guo is essentially a mixes of stir-fried ingredients with a complex mala flavor, as a dry version of mala hot pot. Originated in Chongqing, it becomes so popular all over China that thousands of restaurants live on this dish today.