¡¤Water chestnuts - Known as Chinese water chestnut or ma tai or mah tai in China, has a dark-brown skin, ivory flesh, crisp texture, and slightly sweet¡¡
¡¤Preserved Food - Food is preserved when it is salted, dried, frequently pickled or candied, and canned. Canned Chinese foods are rather looked down up¡¡
¡¤Hundred-year Egg - An egg that has been preserved with a coating of lime, ashes and salt before being buried for 100 days. The lime has a petrifying e¡¡
¡¤Hair seaweed - Also known as black moss or black hair, these fine threads of black dried vegetable resemble hair and is tasteless. Slippery after bein¡¡
¡¤Hoi sin sauce - A sweet, smooth, brownish-red Chinese barbecue sauce (not to be confused with western or American barbecue sauce), and usually contain¡¡
¡¤Ginger root - Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especia¡¡
¡¤Duck Egg - These eggs are oilier-tasting than chickens eggs and can acquire a harmful bacteria as they are usually laid in a dirty spot Great care sho¡¡
¡¤Dried shrimps - These small sun dried shellfish are used to give that concentrated shrimp flavor to dishes and also used in the filling of dumplings. ¡¡
¡¤Daikon - Also known as Chinese white radish or lo bak. A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety o¡¡
¡¤ Bitter melon - also known as the balsam pear or bitter gourd (ku gua in Chinese where ku is bitter and gua melon) is a long fruit resembling a c¡¡
¡¤Bean sprouts - Called Nga Choi in Cantonese, is the young sprouts of the germinating mung bean. Bean sprouts are used extensively as a vegetable in Ch¡¡
¡¤Bamboo shoots - These crisp shoots of tropical bamboo give a sweetness and crunch to many dishes, especially stir-fries, and are very popular in Chine¡¡
¡¤Asparaguss succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagu¡¡
¡¤Agaricus mushroom Plump, dome-shaped mushrooms, ranging in size from small (button mushrooms) to big. The most widely cultivated and consumed mushroom¡¡
¡¤A small reddish-brown bush bean cultivated in China and Japan . Extremely versatile, adzukis can be eaten fresh or dried, or ground into flour and use¡¡
¡¤A dish may be Chinese because there are Chinese ingredients in the recipe, or because it is cooked in Chinese. If you use typically Chinese ingredient¡¡
¡¤Originally this glossary started with just the ingredients used in the products made by us. It has now been expanded to include ingredients that you m¡¡
