Ultimate Guide to Chinese Cooking Condiments: Flavour Profiles and How to Use Them
I’ll be the first to say that I still have decades ahead of me to improve my cooking techniques. I put together this simple list from what I know and use on a common day basis - I hope this will help you in the kitchen as well! Understanding flavour profiles will help you find the right mix of condiments at home, so perhaps this guide can be your go-to resource:) Let’s dive in and feel free to tap on the titles to see the exact brand of condiment we recommend and use at home!
1. Light Soy Sauce
Flavour Profile: Salty, umami-rich, slightly lighter in colour and taste compared to dark soy sauce.
When to Use: As a base seasoning for stir-fries, marinades, dipping sauces, and soups. It’s versatile and enhances the natural flavours of any ingredient or dish.
Tip: Use light soy sauce for dishes where you want to enhance the taste without darkening the colour
2. Dark Soy Sauce
Flavour Profile: Slightly sweet, with a thicker consistency and deeper colour.
When to Use: Primarily used to add a caramelised colour and depth to braised dishes, stews, and soy-braised meats.
Tip: Mainly used to add more depth & colour to dishes that have richer gravies & sauces as their base
3. Oyster Sauce
Flavour Profile: Sweet, savoury, with a subtle umami depth from oyster extracts.
When to Use: Essential for stir-fried vegetables, noodles, and marinades. It’s a great all-purpose sauce for (Cantonese) dishes.
Tip: Mix oyster sauce with a little water or stock when stir-frying to create a rich, glossy coating for your dish.
4. Sesame Oil
Flavour Profile: Fragrant, nutty, with a toasty aroma.
When to Use: Typically used as a finishing oil rather than a cooking oil. Add it to marinades, dressings, noodle dishes, and soups for a final touch of aroma.
Tip: A little goes a long way—just a few drops are enough to elevate your dish.
5. Huatiao Wine
Flavour Profile: Aromatic, slightly sweet, with a rich and mellow flavour profile that enhances both savoury and sweet dishes.
When to Use: Used in marinades to tenderise meat, in stir-fries for added depth, or in soups and braises to enhance aroma. It’s also a popular ingredient in Chinese seafood dishes to mask any fishy odours.
Tip: Add Huatiao wine early in cooking to allow its alcohol to evaporate, leaving behind its delicate, fragrant notes. Also, it is the same as Shaoxing wine:)
6. Black Vinegar
Flavour Profile: Mildly tangy and slightly sweet.
When to Use: Ideal for dumpling dipping sauces, braises, and sauce base for dry noodle dishes
Tip: Use black vinegar in small amounts to add complexity without overpowering the dish.
7. Rice Vinegar
Flavour Profile: Bright, tangy, with a clean and sharp acidity
When to Use: Perfect for adding a tangy kick to stir-fries
Tip: Vinegar also helps to tenderise meats when you use it in marinades
8. White Pepper
Flavour Profile: Mildly spicy with a sharp, earthy aroma.
When to Use: Essential for seasoning soups, stir-fries, and marinades.
Tip: Add white pepper at the end of cooking to preserve its distinct flavour.
9. Cornflour
Flavour Profile: Neutral, with no taste but a smooth, silky texture when used.
When to Use: A key ingredient for thickening sauces and soups, and for velveting meat in marinades to keep it tender in Chinese cooking.
Tip: Always dissolve cornflour in cold water before adding it to hot liquids to avoid lumps! Also, it is the same as corn starch which some recipe calls for:)
Conclusion
If you’re looking to start cooking more at home, having these condiments and seasonings on hand will be helpful. Understanding these condiments is going to be the first step to unlocking the diverse flavours of Chinese cuisine. Whether you’re making a simple stir-fry or a complex braised dish, having these staples in your pantry ensures you’re ready to tackle any recipe!
