Turning ingredients into seasonings
Whenever you see the word ‘卤’(stew) in Chinese dishes, you know that you will get the taste of star anise. Star anise is a star-shaped, spicy fruit with a hint of sweetness. Being an indispensable component of Five Spices Powder, it enhances the flavor of many food ingredients. By adding a couple pieces of the fruit, the taste of your stewed meat or stir-fried vegetables will be highly enriched.
Fermented soy bean is one of the Chinese seasonings with the longest history. Mild and salty in taste and rich in aroma, it complements well a variety of ingredients. With fermented soy bean as its main ingredient, the dish ‘tempeh dace’ (Fried Dace with salted black beans) is the favorite of many Guangdong people. When made into Black Bean Chili Sauce, it carries a taste of Guizhou.
With only 200 years history in China, Chili peppers have become very popular amongst those who love spice. Peppers come in various species with different characteristics and levels of spiciness, winning the hearts of food lovers throughout China.
Sichuan Peppercorn is a unique spice from China with a special ‘mouth-numbing’ characteristic, which augments well with the spiciness of chilies. It has its roots in the signature dish Ma Po Tofu which has claimed its fame in Chinese Cuisines.