Chillies, dried red

Dried red chillies are used extensively in some regions of China. Drying is done for practical purposes so that chilli is always available. [...]

Chilli oil is used extensively in Chinese cooking, to impart a sharp, hot flavour. It is sometimes served as a dipping condiment as well as being used as a seasoning. [...]

Caul fat is the lacy membrane that surrounds the organs in the abdominal cavity of the pig. It's used by Chinese cooks to encase stuffings and to keep food moist while cooking. [...]

Chilli peppers, both sweet and hot, were introduced into China scarcely 100 years ago. Their popularity was immediate and, along with the tomato, they transformed Chinese cooking. [...]

Black rice vinegar is very dark in colour with a rich but mild taste and an appealing depth of flavour, similar to Italian balsamic vinegar. [...]

These small black soybeans are preserved by being cooked and fermented with [...]

This unusual vegetable is very much an acquired taste. It has as many detractors as it has fans, even among the Chinese, but those who love it insist it is worth the effort to appreciate its taste. [...]