The ingredients and spices of Chinese food

Chinese food tastes mainly: salty, spicy, spiced, sour, sweet.Therefore, these tastes require some unique condiments to blend.

Here are the main ingredients and spices for Chinese food:

 

The Ingredients (It’s edible.).

 

Rank Name Image Description
1 Salt (盐)   80% of the dishes will be salted
2 Chicken essence (鸡精)   A flavor that tastes like MSG. It is usually used with salt to make the taste more delicious. Chicken essence is a substitute for MSG.
3 Soy sauce (酱油) Soy sauce can make the taste stronger and the color better. There are two kinds of soy sauce, one light and one heavy.Light soy sauce is mainly used for cooking and curing.Heavy soy sauce is mainly used for Braise (It’s called red-cooking in China).
4 Chili sauce (辣椒酱)   A sauce made with chilli. 60% Chinese dishes use chilli.  Chili sauce has a variety of flavors, they are made differently. China has two big brands of chili sauce. They are pixian douban (郫县豆瓣, pixian sauce ) and Lao gan ma  (老干妈, Old dopted mother).
5 Vinegar (醋)   Vinegar is sour, usually used to stir cold vegetables and eat dumplings. Shanxi Chen vinegar is the most famous vinegar.
6 Sugar (白砂糖)   Sugar is a popular seasoning in Chinese cooking. Some dishes that are not sweet are also a little sugar.
7 Wine (酒)   Wine is mainly used for removing the smell, curing food and flavoring. The most commonly used wine is to remove the smell of meat. A small amount of Chinese food will be flavored with wine.Commonly used cooking wine, beer, red wine.
8 Soybean sauce (黄豆酱)   Salty, it is commonly used in noodles for seasoning.
9 Sweet bean sauce (甜面酱)   Sweet, it is commonly used in noodles for seasoning.
10 Sesame paste (芝麻酱)   Sesame paste is often used in small hotpot.
11 Rapeseed oil (菜籽油)   Many of sichuan dishes like to use rapeseed oil, rapeseed oil has aroma and refreshing characteristics.
12 Oyster sauce (蚝油)   Some dishes will be served with oyster sauce, which will taste delicious.
13 Concentrated Fragrance bean (豆豉)   It is often used in stir-fried dishes of sichuan cuisine. Such as the dishes Return-pan-pork.
14 MSG (味精)   Fewer and fewer people use MSG because it is rumored to be unhealthy.

 

The spices (Just flavoring, usually not swallowed.).

These spices are made into powders in different combinations and proportions, or used directly in cooking.

 

 

Number Name Image Description
1 Aniseed (八角) The fruit of the octagonal tree. It is the most commonly used spice in Chinese cooking. It has a strong fragrance. Used for stewing and steaming.
2 Cardamom  (白扣) Have a unique fragrance. It can remove odors and add flavor to cooking.
3 Angelica dahurica (白芷) Slightly bitter taste. Traditional Chinese medicine. The effect of beautifying skin. Often used in cooking Chinese Medicinal-food and soup.
4 Amomum tsaoko Crevost et Lemarie (草果) It has a strong spicy fragrance.
5 Aquilaria sinensis(Lour.)Gilg (沉香) Traditional Chinese medicine. It has a unique fragrance.
6 Dried tangerine or orange peel (陈皮) It can remove odors and add flavor to cooking.
7 Chinese prickly ash (花椒) There is a unique flavor that stimulates the tongue. Can make the tongue feel numb. Sichuan food is often used.
8 Angelica (当归) Have a unique fragrance. Traditional Chinese medicine. Often used in cooking Chinese Medicinal-food and soup.
9 Cinnamon (桂皮) Have a unique fragrance.
10  Garlic (大蒜)   It can add flavor.
11  Ginger (生姜)   It has its own unique fragrance.
12  Meat Chloe (肉蔻)   It has its own unique fragrance. Sichuan food is often used in the preparation of halogen soup, preserved food and stew meat. It can remove odors and add flavor to cooking.
13  Geranyl (香叶)   It has a strong aroma. Used for stewing and steaming.
14 Resurrectionlily (山奈)   It can remove odors and add flavor to cooking.
15 Fennel seed (茴香籽)   It has its own unique fragrance.

 


Leave a Reply

Your email address will not be published. Required fields are marked *