Jim's Essential Guide to
Chinese Cooking Ingredients
Table of contents

Never be unsure of what you're cooking again!
FOREWORD
6
TOFU
7

SOFT TOFU
FIRM TOFU (PRESSED TOFU)
TOFU PUFFS
TOFU SKIN
DRY TOFU STICKS
7
8
8
8
9
SEASONINGS
10

MSG
CHINESE COOKING WINE
LIGHT SOY SAUCE
DARK SOY SAUCE
CHINESE BLACK VINEGAR
SESAME OIL
ROCK SUGAR
BLACK BEANS
OYSTER SAUCE
KNORR VEGETARIAN BROTH MIX POWDER
TERYAKI SAUCE
SALTED SOYBEANS

10
10
11
11
12
12
13
13
14
14
15
15
CANNED VEGETABLES
16

BAMBOO SHOOT TIPS/BAMBOO SHOOT HALVES
CANNED OYSTER MUSHROOMS
CANNED BABY CORN
16
16
17
SPICES
18

5 SPICES POWDER
GINGER
GARLIC
DRIED RED CHILLY PEPPER
WHITE PEPPER POWDER
DRIED ANISEED
CUMIN
LIQUORICE
CINNAMON
SZECHUAN PEPPERCORN/ GRINDED SZECHUAN PEPPERCORN

18
19
20
20
21
21
21
22
22
23
DRIED INGREDIENTS
24

CHINESE BLACK FUNGUS
CHINESE MUSHROOMS
DRIED LILY FLOWER

24
25
25
NOODLES
26

CHOW MEIN
CHINESE VERMICELLI NOODLES
FLOUR NOODLES (SOMEN AND AMOY FLOUR NOODLES)
26
26
27
FRESH VEGETABLES
28

GREEN ONION
CHINESE GREEN ONION
BEAN SPROUTS AND YELLOW BEAN SPROUTS (CHINESE BEAN SPROUTS)
ROMAINE LETTUCE
CELERY
POTATOES
WHITE RADISH (DAIKON)
CARROTS
SHANGHAI BOK CHOY
BABY BOK CHOY
EGGPLANTS
CHINESE CABBAGE (SUI CHOY)
JALAPENO PEPPERS
GREEN/RED BELL PEPPERS
CILANTRO
BROCCOLI
GARLIC STEMS
WINTER MELON
SQUASH
TOMATOES
CUCUMBER
ZUCCHINI
GAI LAN
GREEN PEAS (SNOW PEAS)
YAMS (SWEET POTATO)
LOTUS ROOT
TARO ROOT
WATER CHESTNUTS
MUSHROOMS
FLOWERING CHIVES
YU CHOY
BITTER MELON

28
29

30
31
31
31
32
32
33
33
34
34
34
35
35
35
36
36
36
37
38
38
39
39
40
40
41
41
42
42
43
43
PRESERVED FOODS
44

SALTED TURNIPS
SALTED MUSTARD
PRESERVED EGGS AND SALTED EGGS
PRESERVED CHILI
ZA CAI
44
44
45
46
46
MISCELLANEOUS
47

SPRING ROLL WRAPS
WONTON WRAPS
SWEET RICE
WHITE AND DARK KONNYAKU, AND KONNYAKU NOODLES
CORN STARCH
PEANUTS
47
47
48
48

49
49