Ingredients

Appears in

The Taste of China

The Taste of China

Published 1990

About

© 1990 Ken Hom. All rights reserved.

In this section

Bamboo Shoots (Dendrocalamus; Phyllostachys)

Bean Curd - Doufu (Leguminosae glycine max)

Bean Sprouts (Leguminosae phaseolus aureus; glycine max)

Bitter Melon (Momordica charantia)

Chillies, Fresh (Capsicum frutescens)

Chillies, Dried Red

Chilli Oil/Chilli Dipping Sauce

Chilli Bean Sauce (see Sauces and Pastes)

Sauces and Pastes

Chinese Broccoli (Brassica alboglara)

Chinese Chives (Allium tuberosum)

Chinese Flowering Cabbage (Brassicacae chinensis var. parachinensis)

Chinese Leaves (Brassicacae pekinensis)

Chinese Long Beans (Vigna sesquipedalis)

Chinese Mushrooms, Dried

Chinese White Cabbage - Pak Choi (Brassicacae chinensis)

Chinese White Radish (Raphanus sativus)

Cinnamon Sticks or Bark

Citrus Peel (Dried Tangerine Peel, Dried Orange Peel)

Coriander - Chinese Parsley — Cilantro (Coriandrum sativum)

Aubergines (Solanum melongena)

Five-Spice Powder

Fungus (see Chinese Mushroom)

Garlic (Alliaceae sativum)

Ginger Root (Zingiber officinale)

Leeks (Allium porrum)

Lily Buds (Lilium lancifolium)

Maltose Sugar (see also Sugar)

Red-in-Snow Cabbage

Salt (Kosher, Rock, and Sea Salt)

Sichuan Peppercorns

Sichuan Preserved Vegetable

Silk Squash - Chinese Okra (Luffa acutangula)

Snow Peas/Mangetouts

Water Chestnuts

Wonton/Huntun Skins

Yunnan and Jinhua Ham

Part of

The Tastes and Flavours of China

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