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A Chinese pantry starts with soy sauce, oyster sauce, vinegar and chili oil. This guide explains what each does and how to use the seasonings and snacks in this collection.

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A Chinese pantry starts with soy sauce, oyster sauce, vinegar and chili oil. This guide explains what each does and how to use the seasonings and snacks in this collection.

Chinese pantry basics

Regional Chinese cuisines vary enormously, from numbing Sichuan flavors to Cantonese barbecue, but a few pantry items appear everywhere: light soy sauce for salt and savor, dark soy sauce for color, oyster sauce for gloss and depth, Chinkiang black vinegar, Shaoxing wine, and chili oil or chili crisp. Snacks and sweets include dried tangerine peel, milk candies and guava candies.

How to choose

  • Light or dark soy: light soy is saltier and used for seasoning; dark soy is thicker, less salty and adds color.
  • Chili crisp: Lao Gan Ma is the classic. See our hot honey and chili crunch guide.
  • Char siu seasoning makes Cantonese-style barbecue pork at home.
  • Instant noodles: check the spice level, because garlic and chili varieties can be hot.

Brands and prices

Brands in this collection include Ah So, 52USA, Lao Gan Ma, House, NPG and FullChea. Most products are priced between $19 and $45. You'll also find items labeled gluten-free, vegan, organic and non-GMO by their makers.

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A quick stir-fry sauce

Mix 2 parts light soy sauce with 1 part oyster sauce, a little sugar and a few drops of sesame oil, then thicken with cornstarch mixed in water. Refrigerate oyster sauce after opening.

Frequently asked questions

What's the difference between light and dark soy sauce?

Light soy is thinner and saltier. Dark soy is aged longer, thicker, and used mainly for color.

Does oyster sauce need refrigeration?

Yes, after opening.

What is chenpi?

Dried tangerine peel, used in Chinese cooking and enjoyed as a snack or in tea.

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