A typical Chinese Kitchen

Many people do realize the difference between what they get in a typical Chinese place and what is actually on the dinner table in a typical Chinese home. There are lots of recipes available for authentic dishes but they all seem to call for 10 different sauces. China is a big country and different regions have different cooking styles. Consequently we stock different things in the kitchen.

If you want to make Chinese food at home, you've gotta have rice, a big bag of rice. There is a reason why you see Chinese drag big bags of rice home all the time. It is served with each meal and accommodates the typical Chinese dish the best. In northern China, people tend to eat less rice and more noodles and dumplings. The fact that rice is grown mostly in the south probably contributed to that. Always buy long-grain rice. It is sticky but still separable when cooked. The white glutinous rice is commonly used for deserts as it has a sticky texture. Don't use that if you plan to eat the rice with other dishes.

Soy sauce is the most important sauce of all. There are many kinds of soy sauce but having two basic varieties at home will surffice for just any Chinese dishes. The thick soy sauce is less salty but has a darker color. It is used to provide a nice red color and an interesting flavor in so called "red-braised" dishes. The thin soy sauce mainly provides the salty flavor and adds little to the color. In most cases a combination of both works the best. Store it at room temperature and as far as I can tell they last forever.

Oyster sauce is made from oyster juice. The taste is not as seafood like as you might think. It has a sweet flavor that is perfect for marinate and dipping. In Chinese cooking, it is often used with stir-fried vegetables. Keep in the fridge.

Fish sauce is quite common in Thai and Vietnamese cooking as well. It is a combination of fish, salt and water. Use it in stir-fry and Thai curry dishes. Store that at room temperature.

Chili sauce is great for making spicy food. Be warned though that even a small amount could make the dish unbearably hot. So always add a little at a time and taste. Often chili sauce and chili oil come in one container. Shake well before use. The Sichuan variety is suitable for most dishes. Southeastern asian variety tends to be too sweet unless the recipe specifically calls for it. Store it in the fridge and don't use it as a dipping sauce.

Olive oil is not so great for deep frying as the temperature never gets hot enough. Seasame oil is another indispensible oil in the Chinese kitchen. It is not suitable for frying or cooking food in, but it is a nice addition to many dishes. Often it is added right before the food is served, since it smells great and provides a complex taste. Use it to make nice dipping sauces.

Zhejiang Rice Vinegar has a nice dark redish brown color and is sweet in taste. It is great for dipping as well. To make sweet and sour soup, just add this and black pepper. There is also the rice vinegar that is almost clear in color. Can use that variety for sushi rice.

Chinese cooking wine tastes much like sherry and serves almost the same purpose as well.