• Hot Bean Paste
  
• A thick, spicy paste made from ground hot red peppers and soy beans.
• Sweet Bean Paste
• A thick flavorful black paste made from ground, fermented steamed bread and spices.
• Soy Bean Paste
• A thick black pate similar in taste to sweet bean paste, but made form fermented soybeans.
• Sesame Paste
• A thick brown paste made form crushed sesame seeds.
• Cornstarch
• A white powder made from ground corn and primarily used to thicken sauces and soups and to coat foods before deep-frying.
• Cheng Mien (non gluten flour)
• A type of high grade no stick flour which has the gluten removed. It is used primarily in making Chinese pastries. Potato flour may be substituted.
• Fish Paste (fish timbale)
• A fine mixture of fish meat and spices chopped to a smooth paste. It is used to make fish balls and for coating various meats in soups and snacks.
• Fermented Black Beans
• Small black beans which have been marinated in soy sauce and salt and are used to flavor steamed fish and meat or in stir fried dishes.
• Pork net oil or caul fat
• The lacy, outside layer of fat from a pig’s stomach which is used to lend flavour to steamed fish and to wrap various foods before deep frying.
• Picked Bean Curd or Chinese Cheese
• Bean curd cubes which are first dried and then mixed with wine, spices and salt and allowed to ferment. It is used to season braised pork and ducking.
• Glutinous Rice Papper
• A type of thin, edible papper-like sheet made from potato or sweet potato flour.
• Bean Threads
• A type of thin,clear noodle made from the mung bean.
• Shrimps eggs
• The tiny,grainy eggs of the shrimps,which have been dried. They are used to add extra flavouring to chopped fillings. If it is unavailable, substitude dried brill fish.
• Hot pepper oil
• A spicy, hot oil made from hot pepper powder, water and boiling oil.
• Oyster sauce
• A rich, brown sauce made from oysters and somewhat similiar to soy sauce in flavour.
• Fried oil
• Oil that has already been used or boiled and usually used to sprinkle over dishes before serving to improve the appearance of the food and keep it hot.
• Sha chia jiang
• A spicy sauce made from a mixture of peanut oil, peanut,green onion oil, coriander seed, garlic powder,hot pepper powder, star of anise, Szechuan peppercorns  and dried shrimps. If unavailable, substitute hoisin sauce.
• Five Spice Powder
• A combination of anise, cinnamon, fennel,clove and Szechuan peppercorns which has first been stir fried until fragrant and then ground to a fine powder.
• Szechuan peppercorn powder
• A powder made from the spicy Szechuan peppercorn, which has first been stir fried until fragrant and then ground finely.
• Szechuan Peppercorn Salt and Five Spice Salt
• A mixture of 2 tablespoons of salt, which has been stir fried in an oil less pan until it changes color and added to 1 tablespoon Szechuan peppercorn powder or 5 spice powder. It is usually served with fried chicken, fish or shrimps balls for extra flavoring.
• You tiau
• A deep fried crispy Chinese cruller. It may be eaten plain or served shredded in hot soups. If unavailable subsitute toasted croutons.
• Ginger wine
• A mixture of rice wine and the juices of smashed ginger root
• Dang Guei
• A type of dry, pungent herb used for flavoring in soups or braised dishes, which is very beneficial nutritionallu to the body. It may be purchased at any Chinese herbal drug store.
• Kau Fu
• A spongy type of vegetarian ingredient made from wheat gluten, primarily used in stir fried dishes. It may be stored for a long period of time.
• Fried Gluten ball
• A type of light, round, deep fried ball made from wheat gluten and water. It may be stored indefinitely and is used primarily in stir fried vegetarian dishes.
• Su Tsang
• A type of long, thin roll made of wheat gluten and water. It may be store indefinitely and is used primarily in stir fried vegetarian dishes.
• Glutinous Rice
• A tyoe of  short grained rice which becomes sticklly after cooking and is used in stuffing,dumplings,puddings and as a coating for meat balls.
• Mei Gan Tsai
• The stalk of the mustard cabbage plant, which has been dried and salted. It is used for flavoring in braising pork and chicken and may be purchased at a Chinese gracery store.

**more Chinese Flavoring & Ingredients**