A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Chinese Cooking Wine/Yellow Wine (料酒/黄酒) |
A type of Chinese alcoholic beverage brewed directly from grains such as rice, millet, or wheat. These liquors are not distilled, and contain less than 20% alcohol.
The various styles of yellow wine may vary in color from clear to beige, yellowish-brown, or reddish-brown. Yellow wine is either drunk directly after being cooled or warmed, or used in Chinese cooking. |
Chinese Soya Sauce (酱油/豉油) |
Chinese soy sauce is primarily made from soybeans, with relatively low amounts of other grains. There are two main varieties: light soya sauce and dark soya sauce. |
Light Soya Sauce (生抽) |
It is the main soy sauce used for seasoning, since it is saltier, but it also adds flavour. Since it is lighter in color, it does not greatly affect the color of the dish. |
Dark Soya Sauce (老抽) |
A darker and slightly thicker soy sauce that is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops under heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish. |
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Rock Sugar (冰糖) |
A type of confectionery composed of relatively large sugar crystals. Rock sugar in Chinese cuisine is used to sweeten sweet soups (糖水) and chrysanthemum tea, as well as Chinese liquors. |
Sichuan pepper (or Szechuan pepper) is widely used in the cuisine of Sichuan, China, from which it takes its name.It is known in Chinese 花椒 (literally "flower pepper"). Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the seeds are discarded or ignored. |
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Spicy Bean Sauce/Paste (辣豆瓣酱) |
A spicy, salty paste made from fermented broad beans, soybeans, red chili peppers, salt, and spices. It is used particularly in Sichuan cuisine. This sauce/paste may be eaten with rice or noodles as a quick meal, and is also commonly used as a primary flavoring for tofu dishes. |
Star Anise (八角) |
A spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. It is widely used in Chinese cuisine, Indian cuisine and a major component of garam masala, and in Malay/Indonesian cuisine. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called Pho. |
| * Descriptions from Wikipedia | |
