Ingredient Glossary
Plain-English explanations for the ingredients that confuse new cooks most.
| Term | What it is | Home-cook note |
|---|---|---|
| Doubanjiang | Fermented chilli bean paste, a Sichuan staple | Salty and spicy; fry it briefly in oil to bloom the flavour. |
| Shaoxing wine | Fermented rice wine for marinades and braises | Dry sherry is the closest common substitute. |
| Black vinegar | Dark, malty vinegar | Not the same as balsamic; do not swap them one-for-one. |
| Oyster sauce | Thick, savoury sauce made from oyster extract | Vegetarian versions exist and work well in stir-fries. |
| Sesame paste | Thick paste of toasted sesame seeds | Thicker and toastier than tahini; tahini is a fair backup. |
| Wood ear mushrooms | Dried, dark, crunchy mushrooms | Soak until soft, rinse well, and slice before use. |
| Rock sugar | Large-crystal sugar for braises | Melts into a glossy sauce; brown sugar is a rougher backup. |
| Chinese chives | Flat, garlicky chives | Stronger than round chives; use the amount the recipe gives. |
If an ingredient is not in this glossary, check the recipe page itself — every full recipe lists a substitute in its ingredient table.