Chinese Cuisine
The art of balance is apparent in every authentic Chinese dish--the cold and the hot, the sweet and the sour, the subtle and the pungent. And while the exotic, full flavors of Chinese cooking make a dish seem indulgent, at its core it's a frugal cuisine--making use of local, in-season foods and on-hand ingredients.
Chinese specialties vary according to geographic regions--hearty root vegetables, cabbages and grains in northern China (Beijing); sweets and seafoods in Shanghai on the eastern coast; exotic vegetables and fruits in Guangzhou (formerly Canton); and spicy hot pork, poultry, and vegetarian fare in the western Sichuan area. All are beautifully seasoned with what always seems to be exactly the right combination of spices.
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Try our classic Chinese recipes here.
Essential Spices for Chinese Cooking
Here are the spices most commonly found in Chinese cooking:
Five-Spice Powder: Also called five-flavor powder or five-fragrance spice powder, this aromatic, exotic blend is both pungently spicy and slightly sweet. The number five has special medicinal implications for the Chinese. In this case, it signifies five ingredients: cinnamon, star anise, cloves, fennel, and peppercorns.
Ginger: Fragrant and sweetly spicy, ginger has been used in Chinese cooking since ancient times. You'll find it in Chinese soups, dressings, sauces, relishes, marinades and pickles, and with poultry, vegetables, meats and seafood. It's used in "thousand year old" duck egg recipes and a variety of other traditional fare. Some Chinese recipes will call for powdered ginger, for others you can grate your own ginger root as needed.
Star Anise: These lovely star-shaped pods have a warm, spicy, licorice-like flavor--more robust than anise seed. The pods aren't eaten whole but are used to infuse dishes (like sauces and soups) with flavor. It's often used to season pressed bean curd, as well as meats and poultry, stews and braising sauces.
Chilies: While these hot peppers are relatively new to Chinese cuisine (they originate in the Americas), they're now very popular with Chinese cooks, especially in western and northern China. They're used to season oil for stir-fries, and to make braising, chili, and other sauces.
Chili Powder: This pungent powder is often combined with Szechwan peppers in Chinese dishes. It's a spicy, aromatic blend of chili peppers, cumin, salt, garlic, coriander, allspice, cloves, and oregano.
more essential spices for Chinese cooking...
In addition to Curry Powder, Chili Powder, and Five-Spice powder, for Chinese flavor with ease, experiment with other Frontier blends like Chinese Seasoning, and Oriental seasoning. If you enjoy Chinese food, you'll want to keep Oriental Seasoning and Sauce Mix on hand, too.
Other Key Ingredients
Agar Agar
A flavorless, dried seaweed, agar agar is used much like unflavored gelatin to make desserts and salads. To use, cook it in water until dissolved, then chill.
Chicken Broth
Clear broth is often used as a base for soups and sauces in Chinese fare. Chicken broth powder is a convenient way to keep delicious stock on hand.
Cornstarch
Traditional Chinese cooks use bean flour, but modern cooks rely on cornstarch or arrowroot to thicken and bind sauces. Cornstarch is also used to coat foods (and give them a velvety texture) for marinades and deep-frying. It results in a crisper coating than flour. Usually, the cornstarch is blended with cold water to form a smooth paste and then added to the sauces. While it's milky white to begin with, it soon turns clear and shiny as the sauce thickens.
Arrowroot
Modern Chinese cooks use arrowroot or cornstarch to thicken and bind sauces. Arrowroot thickens sauces immediately, and it doesn't need to be cooked to remove its raw flavor. To use, combine well with a small amount of water and add to your stock. Cook, stirring well, for about a minute. Continue until desired thickness.
Sesame Seeds
Popular in northern and western China, sesame seeds are often toasted in a dry skillet to enhance their nutty flavor. They're also made into a paste or oil, and they're used in both hot and cold dishes, as well as a topping for pastries. In southeast China, the sesame is used primarily in sweets.
Chinese Teas
China green and black teas are enjoyed with Chinese meals and on their own.
Chinese Cooking Accessories
We've got all the gadgets you'll need to start your Chinese cooking extravaganza, from woks and steamers, to chopsticks, ginger graters and mortars and pestles.
