“It’s simple — Great ingredients make great food.”
Yes, your local supermarket might have a World Food aisle, but if you truly want to capture the flavours of your favourite Chinese takeaway or restaurant, you’ll never beat the variety, freshness, and value of a dedicated Chinese or Oriental supermarket.
Don’t be put off by unfamiliar brands or packaging — embrace the adventure! This is where the magic of authentic cooking begins.
Top Tip: Before you go, make a plan and write a precise list of what you need. You’ll be amazed at the savings when buying key ingredients in larger, better-value packs.
The Foundations of Flavour
Chinese cooking is all about balance — salty, sweet, sour, spicy, and umami. Once you understand how to combine tastes and textures, you’re well on your way to creating perfectly authentic dishes.
The Holy Trinity: Chinese Aromatics
Before anything else hits the wok, three familiar friends often take the stage: Ginger, Garlic, and Spring Onion. Used individually or together, they form the aromatic backbone of countless Chinese dishes, especially Cantonese cuisine.
Ginger:
Native to Southern Asia, this fiery root adds warmth and fragrance to everything from stir-fries to soups. Ginger has travelled the world since the spice trade and still stars in sweet and savoury dishes alike.
Garlic:
A true superfood, garlic’s pungent, spicy bite transforms instantly when cooked, becoming sweet and mellow. Beyond flavour, it’s been prized for centuries for its health benefits — from supporting the heart to fighting off colds.
Spring Onion:
Milder than other onions, both the white base and vibrant green tops are used across Chinese cooking. Sprinkle them fresh over noodles or add to soups and stir-fries for colour and crunch.
Essential Sauces & Seasonings
Oyster Sauce:
Dark, rich, salty, and smooth — this sauce delivers deep umami flavour to vegetables, meats, and noodles. Traditionally made by slowly caramelising oysters into a thick, savoury concentrate.
Sesame Oil:
Fragrant, smoky, and nutty. Always add at the end or use in marinades to finish a dish with depth.
Tip: Choose pure sesame oil, not blended versions, for true flavour.
Soy Sauce:
The cornerstone of Chinese cuisine.
Light Soy Sauce adds saltiness and savoury depth.
Dark Soy Sauce adds colour, sweetness, and richness.
Together, they build that unmistakable takeaway taste.
Fish Sauce:
Used sparingly, it adds complexity and savoury depth — perfect for enhancing soups, stir-fries, and marinades.
Rice Vinegar:
Milder and slightly sweeter than Western vinegars, it adds balance and brightness to sauces, dressings, and pickles.
Chinese Rice Wine:
A fragrant rice-based wine similar to sherry. It adds a distinct Chinese flavour and aroma to dishes.
(Can be substituted with sweet sherry or even red wine in a pinch.)
Fermented Black Beans:
Salty, funky, and full of umami. These fermented soybeans are key to the deep flavours in classics like Black Bean Chicken or Beef. Once you’ve tried them, you’ll never go back.
Chinese Five Spice:
A powerful blend of star anise, Sichuan peppercorns, cinnamon, fennel seeds, and cloves. Together they deliver warmth, sweetness, and that unmistakable aromatic kick found in roast meats and marinades.
Everyday Staples
Cornflour:
A must-have for thickening sauces, creating glossy stir-fry finishes, tenderising meats, or coating ingredients before frying.
Groundnut Oil:
Favoured in Chinese kitchens for its high smoke point and neutral taste — ideal for wok cooking.
(If you have nut allergies, rice bran, rapeseed, or sunflower oil are excellent alternatives.)
Photos taken by Sam Folan for the Chinese Takeaway Cookbook Series
