What does your kitchen need to answer?
Search an ingredient or a concern — we'll show how the Chinese food tradition uses it, and who it suits.
Goji Berry
A small red berry that Chinese kitchens have brewed into teas and soups for centuries — traditionally use…
Read →Jujube (Red Date)
The sweet, chewy red date is the most-used fruit in Chinese home cooking — dropped into teas, congees and…
Read →Chinese Yam
A mild, slippery-fleshed root that sits between food and pharmacy in Chinese tradition — the classic ingr…
Read →Lotus Seed
The seed of the sacred lotus — traditionally "calming the spirit" and a fixture of desserts and soups. We…
Read →Ginger
The root behind "why do Chinese drink hot water" — fresh ginger is the kitchen’s warming answer to a cold…
Read →Poria
A humble fungus that grows on pine roots — called the "four-seasons herb" because tradition considers it …
Read →Gorgon Seed
Euryale seed — the round, starchy kernel of a water lily, known in the tradition as "the chicken-head ric…
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