Soy sauce has been a fundamental part of Chinese cooking for thousands of years. It’s made from a fermented mix of soybeans, wheat flour, salt and water and has a strong savory flavor. Soy sauce is used to add flavor and color to many Chinese dishes including stir-fries, noodle dishes, braises, fried rice, soups, marinades and dipping sauces. The most versatile Chinese soy sauce is light soy sauce also known as superior soy sauce.

Shaoxing rice wine (also known simply as Chinese rice wine) is used for cooking. It is an amber colored wine made from fermented rice and millet. Shaoxing rice wine is commonly aged for 10 or more years and it resembles the taste of dry sherry (many Western cooks use dry sherry as a substitute, but if you can track down real Shaoxing it has superior flavor in Chinese cooking). It is used in a wide variety of sauces and can also be used in marinades and dipping sauces.

Sesame oil is used as a flavoring oil rather than a cooking oil in Chinese dishes. It has a strong sesame quality, so only a small amount is enough to add a delicious nutty taste.

Black bean sauce is a dark, thick sauce made from fermented soy beans and is used to flavor various Chinese dishes.

Hoisin sauce is a reddish-brown sweet and savory sauce made from fermented soy beans, spices and sugar. It is used in sauces, as a condiment and to glaze fish and meats.

Oyster sauce is a thick, brown sauce made from oysters, brine, sugar and soy sauce. It’s used to flavor all kinds of Chinese dishes and can be used as an ingredient in dipping sauces.