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Food & Drink
Essential Seasonings for Chinese Cooking
Most frequently use:
  • Cooking oil
  • Salt
  • Sugar
  • Light Soy Sauce
  • Corn flour or corn starch
  • White Pepper
  • Chinese Cooking (Shao Hsing), Rice Wine (see note)
  • Sesame oil
  • Black Bean Sauce
  • Yellow Bean Sauce
  • Garlic
  • Ginger
  • Spring onion
Less frequently use:
  • Shrimp Paste
  • Chu Hou Paste
  • Chili Sauce
  • XO Sauce (see note)
  • Oyster sauce
  • Dark Soy Sauce
  • Tomato sauce (ketchup)
  • Preserved Bean Curd
  • Preserved Red Bean curd
  • Salted Plum
  • Brown Sugar in pieces 
 
Chinese Cooking Rice Wine(Shao Hsing)
 
Black Bean Sauce With Garlic
 
Yellow Bean Sauce
 
Shrimp Paste
 
XO Sauce
 
Preserved Hot Bean Curd
 
Perserved Red Bean Curd
 
 
Chu Hou Sauce
 
Salted Plum
 
Brown Sugar in Pieces
 
Notes:
  • If you don隆炉t have Chinese Cooking Rice Wine,  you can use other strong spirits instead. For example, Tequila and Chivas Cognac, they both worked perfectly.
  • A lot of people always ask which brand to use as they find it difficult to choose when confronting in front of so many different brands. Amoy and Lee Kum Kee are both long established & reliable brands in Hong Kong. 
  • XO sauce is created in 1980s in Hong Kong, it is a spicy seafood sauce. You can also find it in Wikipedia. You can use it the same as Chili sauce (with noodles or in cooking), e.g. Stir fried broccoli with fresh scallops and XO sauce. 
 
   
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