Six ingredients we work with most: what each one is, how Chinese kitchens use it, how to choose and store it, and where ours comes from. Food information only — no health claims.
A kitchen rhizome for soups and morning drinks.
Small dried red berries for congee, tea and steamed dishes.
Seeds toasted and ground for pastes and sweets.
Chenpi: citrus peel aged for years, used in braises.
A soup root, simmered and removed before serving.
A mild starchy tuber, eaten daily in soups.
Because a product page can only tell you what we made. An ingredient guide tells you how to cook, what to look for at the market, and when something belongs in the year — which is the part that survives after the box is empty.