Chinese cuisine is a melting pot of fresh ingredients, seasonings, and spices from different regions with varied topography, climate, and historical backgrounds. It is no wonder that it’s one of the most famous cuisines in the world.<\/p>\n\n\n\n

To cook Chinese food in the comfort of your kitchen, you need to start by building a collection of pantry items. In today’s post, I will be sharing 10 must-have condiments which are the backbone of authentic Chinese cooking<\/strong>.<\/p>\n\n\n\n

They are the most common and accessible pantry items and you should be able to source them all in any Chinese shop. With them, you would be able to make many delicious dishes that reflect what good Chinese food really is and how simple it can be.<\/p>\n\n\n\n

More importantly, once you’ve practised some dishes and understood how these condiments function, you’re free to improvise and create dishes using whatever is available in your kitchen.<\/p>\n<\/div>\n\n\n\n

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$\"Three$ <\/a><\/figure>\n\n\n\n
Light soy sauce<\/mark><\/h2>\n\n\n\n
Light soy sauce<\/a> (Sheng Chou\/生抽) is possibly one of the most used sauces in Chinese cooking. It is made primarily of fermented soybeans and has a dark brownish-red hue and water-like consistency. In most cases, when a recipe calls for soy sauce, this is what you should use.<\/p>\n\n\n\n
The term light<\/em> describes the colour of the sauce. It does not mean it’s a less salty version<\/strong> of its dark counterpart. In fact, it tastes saltier. A small splash of light soy sauce adds robust umami and salty flavour to any dish. It is widely used in dishes prepared in almost all types of cooking methods: stir-frying, steaming, braising, marinating, and seasoning cold dishes or as a dipping sauce.<\/p>\n\n\n\n
It’s naturally vegan and is high in sodium. However, you can easily find low-sodium options in supermarkets. Since the regular version contains wheat or barley, it’s not gluten-free. But gluten-free soy sauce does exist. Tamari (Japanese soy sauce) is also a good gluten-free substitute.<\/p>\n\n\n\n
Example dishes using light soy sauce:<\/h3>\n\n\n\n\n
Steamed Whole Fish<\/a><\/li>\n\n\n\n
Dumpling Dipping Sauces<\/a><\/li>\n\n\n\n
Moo Shu Pork<\/a><\/li>\n\n\n\n
Wood Ear Salad<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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$\"Four$ <\/a><\/figure>\n\n\n\n
Dark Soy Sauce<\/mark><\/h2>\n\n\n\n
Compared to the light version, dark soy sauce<\/a> (Lao Chou\/老抽) looks darker and thicker because it’s made with molasses or other sweetening agents. It has a more concentrated flavour and a caramel tone but is less salty. When used in dishes, it leaves a strong umami taste, a hint of sweetness and, most importantly, an appetizing dark glaze.<\/p>\n\n\n\n
It is a vital ingredient for braised, stew dishes. When used in noodles, it gives them a glossy finish. You wouldn’t find it in uncooked dishes, such as salad, dipping sauces, etc.<\/p>\n\n\n\n
Note that dark soy sauce is not a good substitute for recipes that require light soy <\/strong>sauce (or just soy sauce). However, if the recipe calls for dark soy sauce and you do not have any, you can use light soy sauce mixed with a little brown sugar.<\/p>\n\n\n\n
Example dishes using dark soy sauce:<\/h3>\n\n\n\n\n
Soy Sauce Chicken<\/a><\/li>\n\n\n\n
Soy Sauce Rice<\/a><\/li>\n\n\n\n
Chow Fun<\/a><\/li>\n\n\n\n
Beef & Potato Stew<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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$\"Blogger$ <\/div>
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Free Pantry Shopping Guide<\/div>
Subscribe to my free recipe newsletter & start learning Chinese cooking with this pantry guide!<\/div><\/div>