Chinese ingredients are the main elements that shape the cooking traditions and flavors of Chinese cuisine. These range from important grains and vegetables to a variety of sauces, spices, and unique preserved foods. These ingredients are at the core of what gives Chinese food its distinctive taste, mixing sweet, sour, salty, bitter, and savory (umami) flavors along with different textures.
The strength of Chinese ingredients comes from how they can change simple foods into dishes full of flavor, often by mixing ingredients in specific ways or preparing them just right. For example, the rich taste of soy sauce, the tingling of Sichuan peppercorns, or the crispness of Chinese greens all have a clear part in creating the well-known flavors found in different regions of China.
Main ingredients found across Chinese cooking
China is a large country with many types of cuisine, but some ingredients are basic and appear everywhere. Rice is one of the most common staples, especially in the south where the weather allows it to grow well. In the north, wheat is more common, taking the form of noodles, dumplings, and pancakes.
In addition to these grains, there is a key set of sauces and flavorings. Soy sauce is one of the most important, giving many dishes a savory base. Shaoxing wine adds richness, and black rice vinegar gives a gentle sourness. Garlic, ginger, and scallions are three flavorings almost always used at the start of many dishes. Together, these basic items help make authentic Chinese flavors at home.
How regions affect ingredient choices
China’s great size and different environments mean that each region uses different ingredients depending on what is grown nearby and the local weather. For instance, rice is popular in warm, wet southern areas, while wheat products are key in dry, cold northern areas.
This variety is seen in more than just staple foods: spices, sauces, and cooking styles change in each region. Cantonese food in the east uses lighter flavors and fresh seafood, while Sichuan food from central China is famous for spicy and numbing flavors, using a lot of chilies and peppercorns. Shandong in the north focuses on seafood, and Inner Mongolia uses dairy products, unlike most of China. In the coastal Shanghai and Guangdong areas, more dried seafood is available than in inland Beijing. The wide range of local foods means exploring Chinese ingredients is always interesting.
Types of Chinese ingredients
Sauces, vinegars, and oils
These are the liquids that give Chinese dishes their main flavors. Examples include different kinds of soy sauce, oyster sauce, and vinegar. Oils like toasted sesame oil are added for aroma, and bean pastes, chili oils, or cooking wines like Shaoxing give extra taste and texture. Learning how to use these is important for making Chinese food, as they often decide the main taste of a dish.
Spices, seasonings, and dry goods
This group includes the items that give dishes their strong smells and tastes. Five Spice Powder is one example, made from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. Sichuan peppercorns cause a tingling feeling in the mouth and are a favorite in many regional dishes. Dried chilies, different salts, and things like dried mushrooms (used for adding savory flavor) are also used a lot. Even a few of these can help create traditional Chinese dishes.
Rice, noodles, grains, flours, and starches
Carbohydrates are central in Chinese meals and come in many forms. Rice (long-grain, short-grain, sticky, or jasmine) is a basic food, and noodles can be made from wheat or rice and found in soups, stir-fries, and cold dishes. Different grains, flours, and starches help to make sauces thick, coat food for frying, or make dumpling wrappers. There is a wide choice, and each has its use.
Vegetables, mushrooms, and fungi
Chinese meals often include lots of vegetables. Popular choices are bok choy, Chinese broccoli, Napa cabbage, and root vegetables like daikon. Beans, melons, and both fresh and dried mushrooms (like shiitake) are important too. Indigenous Chinese vegetables are often prepared by fast stir-frying or steaming to keep their color and crunch. Including vegetables highlights the focus on balance and healthy eating in Chinese cooking.
Tofu, bean curd, and plant-based proteins
Tofu, made from soybeans, is used in many different forms: silken, soft, firm, dried, and more. There are also bean curd sheets and fermented bean curd, which add new tastes. Seitan, made from wheat gluten, is another common plant protein. These foods are included in soups, stir-fries, braised recipes, or snacks, and they are important in both vegetarian and meat dishes.
Dried and preserved foods
Chinese cuisine often uses dried and preserved foods to boost flavor and keep food for longer. Examples are dried shrimp, scallops, and squid (for savory taste), dried mushrooms, salted vegetables, preserved fruit, and special bean pastes. These foods are usually soaked before using, and they add deep flavor to soups and stir-fries while helping reduce wasted food.
Herbs, fresh flavorings, and aromatics
The main fresh flavorings in Chinese cooking are garlic, ginger, and scallions. Fresh chilies and leafy herbs are used too. These ingredients are usually added at the beginning of cooking to start building flavor. They give dishes a fresh note, brighten heavy flavors, and help create the distinctive taste of Chinese dishes.
Main Chinese sauces and condiments
Soy sauce: types and uses
Soy sauce is the most important sauce in Chinese kitchens. It’s made from soybeans, wheat, salt, and water, and comes in several types. The main ones are:
| Type | Color | Flavor | Main Use |
|---|---|---|---|
| Light soy sauce | Lighter brown, thin | Saltier, less sweet | Seasoning, marinades, soups, stir-fries |
| Dark soy sauce | Dark brown, thick | Sweeter, richer | Coloring, braises, stews |
Light soy sauce is mainly for adding flavor, while dark soy sauce adds color and a bit of thickness. Both are important for many recipes.
Oyster sauce and vegetarian options
Oyster sauce is a thick, dark brown sauce with a sweet and savory flavor. It was created by cooking down oyster soup until it turned rich and flavorful. Most versions today use oyster extract. This sauce is excellent in stir-fries, especially with meat and vegetables, and gives dishes a shiny glaze. For plant-based diets, mushroom-based “vegetarian oyster sauce” can be used and gives a similar taste.
Hoisin sauce and sweet bean paste
Hoisin sauce is a thick, sweet, and slightly spicy sauce made from fermented soybeans. It’s used in popular dishes like Peking duck, marinades, or as a dipping sauce. Sweet bean paste is similar but less spicy and sweeter, often used in Northern Chinese noodles and sauces.
Black bean and broad bean pastes
Fermented black beans (douchi) are very salty and savory, used to add depth to seafood and meat. Fermented broad bean paste (doubanjiang) is a spicy, thick paste from Sichuan and is a must for dishes like Mapo Tofu and Dan Dan Noodles. Both can make a big difference in taste with just a small amount.
Chili oil and chili pastes
Chili oil is made by pouring hot oil over dried chilies and spices, giving a fragrant and spicy topping for noodles and dumplings. Chili pastes are thicker, often with beans or garlic, and can be used for a more complex taste. Dried chilies are also used to start many stir-fries by flavoring the oil.
Rice wine and Shaoxing wine
Rice wine is used for marinating meats, adding flavor to dishes, and for sauces. Shaoxing wine is the most popular kind for cooking. It has a sweet, nutty, and slightly salty taste. If you can’t find it, dry sherry can be used instead.
Vinegars: rice vinegar, black vinegar, and more
Chinese vinegars add a sour taste and brightness to dishes. Rice vinegar is mild and sweet, good for dressings and sauces. Black rice vinegar, especially the kind from Zhenjiang (Chinkiang), is rich with a caramel-like flavor, often used for dipping dumplings or in stir-fries.
Toasted sesame oil and other flavored oils
Toasted sesame oil gives a strong, nutty aroma. It’s not used for frying, but added at the end of cooking or as a finishing touch. Make sure to buy pure sesame oil for the best taste. Other oils, like chili oil or oils flavored with ginger or garlic, are often made at home for extra aroma and flavor.
Spices and seasonings in Chinese cooking
Five spice powder
Five Spice Powder is a popular seasoning mix made from star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It balances sweet, sour, salty, bitter, and spicy tastes. It is used to marinate meats (like Chinese BBQ pork), in roasted dishes, and in some savory stir-fries.
Sichuan peppercorns and the “mala” flavor
Sichuan peppercorns are not real pepper but dried berries that give a unique numbing and tingling feeling. When mixed with chilies, they create the famous “mala”-numbing and spicy-taste of Sichuan food. They are often toasted and ground or added to oil to flavor dishes like Mapo Tofu or Kung Pao Chicken.
Dried chilies and spiciness
Dried chilies are used in many Chinese dishes, especially in Sichuan and Hunan cuisines. They give heat and a smoky flavor, and are often cooked in oil at the start of a dish to spread their flavor. Freshness is important to keep their heat and aroma.
Salted and preserved seasonings
Chinese food uses many salted or pickled ingredients for deep flavor. Fermented black beans, pickled mustard greens, and fermented tofu add savory, salty, or tangy notes to stir-fries, soups, and braised dishes. These items add flavor while cutting the need for extra salt.
Plant-based staples: rice, noodles, beans, and grains
Types of rice
Rice is most common in the south and comes in varieties like jasmine (fragrant and fluffy), short-grain (stickier), and glutinous rice (very sticky, for special dishes and desserts). Brown, red, and black rice are also used for their different textures and nutrition.
Wheat-based noodles
Wheat noodles come in many shapes and lengths, used in northern China’s soups, stir-fries, and cold dishes. Hand-pulled noodles, thick knife-cut noodles, and egg noodles are some examples. Each type is picked for its texture or how it holds onto sauces.
Rice noodles and starches
In the south, rice noodles are more popular. Thin rice vermicelli, wide flat noodles (ho fun), and round rice noodles are common. Cornstarch, potato starch, or tapioca starch are often used to thicken sauces or give fried foods a crispy coating.
Tofu, bean curd, and seitan
Tofu is made from soybeans and comes in soft, firm, dried, or fermented forms, each for different uses: soups, stir-fries, or simmered dishes. Dried bean curd and fermented tofu add strong flavors. Seitan (wheat gluten) is chewy and used as a meat alternative.
Grains, flours, and starches for cooking
Besides rice and wheat, other flours and starches like mung bean starch (used for glass noodles), potato starch, and corn flour help thicken sauces, provide structure, or make crispy coating for fried foods.
Vegetables, mushrooms, and aromatics used in Chinese recipes
Leafy greens and Chinese cabbage
Leafy vegetables are central to Chinese meals. Bok choy (pak choy), Chinese broccoli (gai lan), and Napa cabbage (wombok) are regularly used in stir-fries or soups. Water spinach and mustard greens are also common. Cooking is usually quick to keep them green and crunchy.
Root vegetables and tubers
Daikon radish, carrots, taro, kohlrabi, and water chestnuts add body, sweetness, crunch, or unique tastes to soups, stir-fries, and other dishes.
Chinese mushrooms: fresh and dried
Mushrooms are highly valued for their flavor and texture. Fresh and dried shiitake, enoki, oyster, king oyster, and wood ear mushrooms are all widely used. Dried shiitake, when soaked, gives a richer taste and is used to deepen flavor in many recipes.
Aromatics: garlic, ginger, scallions, chives
These flavorings are almost always used together at the start of a dish:
- Garlic: Adds bold, spicy flavor; used in mince, slices, or whole.
- Ginger: Warm and peppery; often used in seafood or meat dishes.
- Scallions (green onions): Fresh, zesty; chopped for garnishes or to start the cooking process.
- Chinese chives: Strong, garlicky; often used in dumplings or egg dishes.
Dried, fermented, and preserved foods
Dried seafood and mushrooms
Drying helps preserve foods and create strong flavors. Dried shrimp, scallops, and squid add a deeply savory taste to soups and stir-fries. Dried shiitake mushrooms give earthy, rich flavor and chewy texture. They are usually soaked in water before use, and the soaking liquid can be added to dishes for more flavor.
Fermented beans and bean products
Fermented foods, such as black beans, broad bean paste, and fermented tofu, add strong savory and sometimes funky flavors. They are often rinsed before use to remove extra salt and used to season meats, vegetables, or sauces.
Pickles, salted vegetables, and preserved fruits
Pickled and salted vegetables, such as mustard greens or radishes, bring acidity and crunch. Salted vegetables (like cabbage or eggs) are used for extra savoriness, often mixed into congee or fried with rice. Some preserved fruits may be used in special dishes or eaten as snacks.
How different Chinese regions use ingredients
Cantonese: light sauces and fresh seafood
Cantonese cooking from Guangdong uses mild, light sauces and focuses on the natural taste of ingredients, especially seafood. Light soy sauce, oyster sauce, ginger, and scallions are all common. Dim sum showcases small, delicate dishes with these flavors.
Sichuan: spicy and bold
Food from Sichuan is known for its spiciness, lots of chilies, and the numbing effect of Sichuan peppercorn. Fermented chili bean paste, dried chilies, garlic, and lots of chili oil are key ingredients. Dishes like Mapo Tofu and Kung Pao Chicken are classic examples.
Shandong: vinegars and seafood
Shandong food from the north uses a lot of fresh seafood and prefers clear tastes. Black rice vinegar is common for adding a tangy note that balances other flavors. Cooking styles include stir-frying, braising, and deep-frying.
Fujian: soups and fermented tastes
Fujian cooking highlights clear broths, seafood, and a mix of sweet and sour. Fermented red yeast rice and preserved foods are popular, along with quick cooking methods to keep food tasting fresh. Famous soups and precise knife skills are hallmarks.
Northern and Western specialties
In the north, foods like noodles, dumplings, and roasted meats (like Peking duck) are popular due to the wheat-based diet. Inner Mongolia uses more dairy foods. In western areas like Xinjiang, lamb and strong spices are used, while in Tibet, yak meat and dairy stand out. Yunnan in the south is known for sour flavors and even edible insects. Geography and local culture have a strong effect on what is eaten.
How to buy and store Chinese ingredients
Where to buy authentic Chinese ingredients
The easiest way to get genuine Chinese ingredients is at a local Chinese grocery or a large Asian supermarket. These stores will have fresh vegetables, different sauces, noodles, dried goods, and frozen items. Store employees can help you find what you need, and many products have English labels. If you can’t get to a store, shops like Pearl River Mart, The Mala Market, Weee!, UmamiCart, and others sell ingredients online. Some items can also be found on Amazon, but it’s a good idea to read reviews and look for “naturally brewed” on soy sauce labels for better quality.
How to store and keep ingredients fresh
- Sauces and Vinegars: Keep in the fridge after opening.
- Oils: Toasted sesame oil should go in the fridge or a cool, dark cupboard. Regular oils are fine in the pantry.
- Dried Goods: Store dried mushrooms, chilies, noodles, and seafood in airtight containers in a cool, dry place.
- Spices: Keep whole or ground spices sealed and away from heat and light.
- Fresh Aromatics: Garlic and ginger can stay at room temperature in a dry place; scallions are best in the fridge.
- Fresh Produce: Leafy greens and vegetables should go in the refrigerator, in bags or wrapped to avoid drying out.
These habits make ingredients last longer and keep flavors strong.
Frequently asked questions about Chinese ingredients
What is the difference between light and dark soy sauce?
Light soy sauce is thinner and saltier, used for seasoning and adding flavor to dishes without changing their color very much. Dark soy sauce is thicker, darker, and a bit sweeter, used to color food and give it a deeper, slightly sweet flavor. Both are important in different recipes.
How is Shaoxing wine used in cooking?
- Marinades: Helps tenderize meat and remove strong odors.
- Stir-fries: Used to add aroma or deglaze the pan.
- Braises and stews: Gives depth and forms part of the sauce.
- Soups: Adds extra savoriness.
If you can’t find it, use dry sherry instead. Avoid salty “cooking wines.”
What does oyster sauce do in Chinese cooking?
- Adds rich, savory flavor (“umami”) to a dish.
- Gives a glossy finish to stir-fries.
- Makes sauces a little thicker.
- Works as a general flavor booster for meat, vegetables, and noodles.
Choose a high-quality brand for the best taste. Vegetarian options are available, made with mushrooms.
How can I substitute common Chinese ingredients?
- Shaoxing Wine: Use dry sherry.
- Light Soy Sauce: Japanese soy sauce works but use less salt overall.
- Dark Soy Sauce: Mix regular soy sauce with a little molasses or dark brown sugar.
- Black Rice Vinegar: Try balsamic vinegar, or apple cider vinegar for acidity.
- Oyster Sauce: Use vegetarian (mushroom) oyster sauce, or a mix of soy and mushroom powder.
- Sichuan Peppercorn: There’s no real substitute, but you can use black pepper for mild heat.
- Five Spice Powder: Try blending the ingredients yourself if you can’t buy it made.
- Fresh Aromatics: Dried ginger or garlic powder are options, but they lack fresh flavor.
Whenever possible, getting just a few of the main real ingredients will greatly improve your Chinese dishes.
What basic items should beginners keep on hand?
- Light soy sauce (look for naturally brewed)
- Shaoxing wine (or dry sherry if needed)
- Toasted sesame oil
- Black rice vinegar (Chinkiang vinegar)
- Oyster sauce
- Cornstarch (for thickening sauces)
- Dried chilies (for adding heat)
- Dried shiitake mushrooms (for richness)
- Fresh garlic, ginger, scallions
With these basics, you can make a wide range of Chinese recipes and experience the balance of flavors that Chinese cooking is known for.