Bean sauce (yellow bean sauce, brown bean sauce, bean paste, soybean condiment)

Seasonings made from germinated soybeans are one of the oldest forms of food flavouring in China. Before 200 B.C., the ancient Chinese used a form of salted and fermented soybeans, as well as another type of thin, salty sauce. [...]

Bean curd (leguminosae glycine max)

Bean curd, which is also known by its Chinese name, doufu, or by its Japanese name, tofu, has played an important part in Chinese cookery since it was discovered during the Han Dynasty (206 B.C. - A.D. 220). [...]

Bamboo shoots (dendrocalamus; phyllostachys)

Bamboo shoots are the young edible shoots of certain kinds of bamboo (part of the grass family). There are as many different types of bamboo shoots as there are kinds of bamboo - that is, over 100 - and at least 10 of the 100 or so are marketed. [...]

Aubergine/Eggplant (solanum melongena)

A popular and inexpensive food found throughout China, the white-skinned variety was the first that English-speaking people encountered, hence the name eggplant. [...]

Yangchow fried rice

Yangchow, or Yangzhou, cuisine of the Yangtze River delta occupies a particularly important position in the development of Chinese cookery. As you can well imagine, there are several versions of this recipe. [...]

Equipment guide

The true tastes and flavours of China can be achieved through the appropriate cooking techniques, and proper technique requires proper equipment. While not absolutely essential for cooking Chinese food, there are a few items which will make it very much easier. [...]

Chinese cooking utensils

It's true, to some extent, that no special tools or materials are required for cooking Chinese food. But the cook's task will be much easier if he or she has a wok and and a Chinese Cleaver, the two basic implements in the Chinese battérie de cuisine that are considered essential if you wish to achieve the best results. [...]

Healthy mu shu pork

While mu shu pork is one of the most bastardized dishes in Chinese cooking, it is also one of the most popular. Here is my rendition of this classic, chock-full of smoky black mushrooms, leeks, cabbage, and crunchy wood ears. [...]

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