The most frequently used seasonings in Chinese kitchen - vertical version

Chinese seasonings speed-run—60 seconds, let’s go!

60秒速通中餐常用调料！

First up, salt—the core of every flavor.

盐 所有味道的核心

Sugar: adds sweetness and caramel color.

糖 增甜也上色

Rapeseed oil: Chinese Food’s high-heat hero.

菜籽油 高温爆炒不怕

Vinegar duo: Chinkiang for aroma; rice vinegar for extra acidity.

醋—镇江香 米醋冲

Dried chili—tiny flakes, massive heat.

干辣椒 小个头大辣度

Scallion, ginger, garlic: the holy trinity of aroma.

葱姜蒜 去腥三件套

Soy-sauce trio: light for taste, dark for color, regular for daily use.

酱油三兄弟—生抽提鲜 老抽上色 普通酱油日常用

Cooking wine: erases gamey smells, boosts depth.

料酒 去腥提香

Spice pack: cinnamon, star anise, bay leaf—instant braise perfume.

卤味香料—桂皮、八角、香叶

Full recipes and seasoning guides are free in the ChineseFoodLab app.

更多精彩内容尽在中餐实验室app

Follow for more lab-way Chinese cooking—see you in the kitchen!

关注我 带你探索学术烹饪中国菜！