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Baijiu: Dragon Er Guo Tou
£54.00Baijiu: Dragon Er Guo Tou
£54.00
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Origin: China
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Size: 500ml
Beijing's renowned clear-distilled firewater -
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Baijiu: Shui Jing Fang
£126.00Baijiu: Shui Jing Fang
£126.00
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Origin: China
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Size: 500ml
Exceptional baijiu, brewed at the world's oldest distillery in Chengdu -
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Sichuan Chilli Bean Paste (Pixian) - Large
£5.50Sichuan Chilli Bean Paste (Pixian) - Large
£5.50
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Origin: China
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Size: 800g
Hot chilli paste for Sichuan mapo dofu and fish fragrant aubergines
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Authentic Chinese Cooking Set
£45.00Authentic Chinese Cooking Set
£45.00
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Origin: China
Fuchsia Dunlop's stunning Every Grain of Rice cookbook with ingredients to cook incredible Chinese food at home -
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The Great Hamper of China
£55.00The Great Hamper of China
£55.00
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Origin: China
An instant store cupboard containing all the unusual ingredients needed to start cooking from any Chinese cookbook straight away -
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Chinese textures & umami
£17.50Chinese textures & umami
£17.50
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Origin: China
A number of magical ingredients that will transform your Chinese cooking -
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A Sichuan Store-Cupboard
£17.50A Sichuan Store-Cupboard
£17.50
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Origin: China
Sichuanese store cupboard basics - perfect bought with Every Grain of Rice
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Lotus leaf steamed glutinous rice kit
£30.00Lotus leaf steamed glutinous rice kit
£30.00
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Origin: China
We bring together the hardest to find ingredients and steamer for this Asian banquet dish -
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Chinese New Year Cake Recipe Kit - Nian Gao
£5.00Chinese New Year Cake Recipe Kit - Nian Gao
£5.00
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Origin: China
Ingredients and recipe card for the traditional Chinese New Year 'sticky cake' -
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Prawn Crackers
£1.00Prawn Crackers
£1.00
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Origin: China
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Size: 227g
Ready to cook Chinese prawn crackers -
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Liquorice powder
£3.00Liquorice powder
£3.00
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Size: 35g
Strong anise flavours with natural sweetness, for curries & spice mixes to ice cream.
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Sichuan Peppercorns
£4.00Sichuan Peppercorns
£4.00
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Origin: China
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Size: 200g
For Sichuanese spice and cold tongue-tingling sensations
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Cassia Bark
£1.50Cassia Bark
£1.50
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Origin: China
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Size: 50g
Cinnamon-like spice used in red braised dishes and curries
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Cao Guo
£3.00Cao Guo
£3.00
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Origin: China
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Size: 100g
Savoury, smoky flavours for slow-cooked dishes
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Whole Chinese Mixed Spice
£4.00Whole Chinese Mixed Spice
£4.00
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Origin: China
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Size: 227g
A fragrant mix to use as the base of many Chinese braised dishes
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Lotus Leaves
£4.50Lotus Leaves
£4.50
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Origin: China
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Size: 400g (approximately 20 leaves per pack)
Tea-scented leaves for wrapping glutinous rice, whole chickens and fish
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Sichuan Facing Heaven Chillies
£3.00Sichuan Facing Heaven Chillies
£3.00
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Origin: China
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Size: 200g
This huge bag of chillies is key in Western Chinese or Sichuan cooking -
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Star Anise
£1.50Star Anise
£1.50
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Origin: China
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Size: 50g
Warm liquorice flavours, great in meat marinades and glazes, fruit compote and mulled wine -
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Chinese Five Spice
£3.00Chinese Five Spice
£3.00
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Origin: Vietnam
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Size: 200g
A blend of star anise, cinnamon, coriander, cloves and dry mandarin -
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Black Fungus (Wood Ear Mushrooms)
£3.40Black Fungus (Wood Ear Mushrooms)
£3.40
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Origin: China
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Size: 100g
Slippery-textured black fungus for broths, stews and stir fries
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Shiitake Mushrooms
£3.50Shiitake Mushrooms
£3.50
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Origin: Japan
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Size: 28.35g
Add to miso soups, glutinous rice and bibimbap, and create vegetarian dashi with mushroom-flavoured stock.
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Black Fungus (Cloud Ear Mushrooms)
£2.50Black Fungus (Cloud Ear Mushrooms)
£2.50
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Origin: China
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Size: 100g
Crunchy-textured black and white fungus to use in stews and stir fries
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Char Far Mushroom (Chinese Shiitake) - Large
£6.00Char Far Mushroom (Chinese Shiitake) - Large
£6.00
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Size: 200g
Add to miso soups, glutinous rice and bibimbap, and create vegetarian dashi with mushroom-flavoured stock -
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Glutinous Rice
£2.95Glutinous Rice
£2.95
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Size: 1kg
Used to make Chinese sticky rice parcels, and in sweet coconut-milk desserts
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China
Chinese cooking places as much emphasis on texture as on taste with jelly-like wood ear mushrooms, crunchy pickled greens and gelatinous, starch-thickened sauces adding interest to each mouthful. Flavours differ from region to region in this vast country, but there’s a strong tradition of resourcefulness – traditional meat dishes include feet and tongue as well as the conventional western cuts, and artisanal techniques like fermenting, drying and pickling are commonly used to preserve food. Read an introduction to Chinese cookery and be inspired by authentic Chinese recipes in the Bureau of Taste
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