NanRu Cubes
“NanRu” is a red fermented bean curd which is often used as a thickener in Chinese food. It also gives the food a distinctive, somewhat spicy aroma. I use it in my Beer Duck recipe, but it can be used as part of a sauce for many other recipes.
Thick Dou Ban Jiang
Get ready to drool over this extremely fragrant and commonly used ingredient in Chinese food. I call it by its directly translated name, “bean sauce” (豆瓣酱), but it is also referred to as “Chile Bean Sauce” which you’ll notice in the first photo. The regular flavor is not spicy at all, rather it puts a fermented, savory soy bean flavor in your dish. There are a variety of bean sauces available at your local Asian market. If you see one with writing on it that looks completely Greek (or Chinese) to you, make sure to take clues from the photo on the label. The red hot chiles (peppers) are a sign you’ve found the spicy version!
Were you looking for Dou Chi, another fermented bean ingredient? Read More…
Ginseng Root
Another popular root that is common in the Chinese diet, and many other Asian diets, is Ginseng. In fact, American Ginseng is one of the most popular in the world. I even see it in small local markets here in Zhuhai. I see it popularly used out here in soups, often with other Chinese herbs, chicken bones, Gou Ji berries, and Zao Zi. This kind of soup can be purchased warm and ready to eat at any Fujian style dumpling shop. (I’ll post a simple recipe for making this at home soon.)
Dried Ginseng Slices
Ginseng is also consumed by steeping some dried slices of it in hot water, like tea. I sometimes do this before going to bed in order to reduce “Qi” in the body. I also suggest this drink as a replacement for evening teas or coffee.
Here is some health-related information from Wikipedia, and sourced therein:
“Both American ginseng (Panax quinquefolius) and Asian ginseng (Panax ginseng) roots are taken orally as adaptogens [a product that increases the body's resistance to stress], aphrodisiacs [you can guess...], nourishing stimulants, and in the treatment of type II diabetes, as well as sexual dysfunction in men.
Other information: The English word ginseng derives from the Chinese term rénshēn (simplified: 人参; traditional: 人蔘), literally “man root” (referring to the root’s characteristic forked shape, resembling the legs of a man).”
Dong Hu Vinegar
For vinegar, I don’t taste much of a difference between brands, although color is important. Dark vinegar, or “Chen Cu” 陈醋, is the standard in China and the famous ones always come from Shanxi province 山西. While cooking with a very experienced coworker, I learned that a particular brand is famous here: Dong Hu, literally East Lake brand. You could search for it, but I’m not sure if it is available outside of China.
Medicinal benefits: A study has shown that putting vinegar in the food you eat can increase satiety, which leads to less food intake.[*2000] This is a great natural benefit for people fighting obesity. Other potential benefits include fighting infections, but there are other things out there which are more effective.
Apple (cider) Vinegar is a common drink I see in supermarkets here. Some studies have hinted that it could help with conditions such as diabetes and obesity. Maybe you should get a bottle and try sometime. Shake things up a little!
Chinese Black Beans
I wouldn’t really call these “Black Beans”, but they are black and from the bean variety… so, there you go. Actually, these are Fermented Soya Beans and require a little work to get ready, but are a nice savory addition to Chinese dishes. I bought my first box of 豆豉 “Dou Chi”, while preparing Ginger Fish with a leader at my university here in Guangdong province.
If you want to buy authentic beans, look for this package:
Yang Jiang Dou Chi
How to prepare: Basically, consider these black beans as raw materials that have residue from the fermentation process. They are dirty and need a little washing. Rinse them through warm water and let them sit in a bowl while preparing the other ingredients for your dish.
Read about Japanese “Nattō” on wikipedia, which is a watery version and consumed as a breakfast food. Here are some highlights of the medicinal benefits: Reducing the likelihood of various types of blood clots; Preventing or treating “amyloid-type” diseases such as Alzheimer’s[*2009]; Due to large amounts of vitamin K it can assist with bone formation and prevent osteoporosis; It may have a cholesterol-lowering affect[*2006]
Ginger is commonly used in Chinese cooking. You can find that and garlic everywhere in China! And its no mystery that it is good for your health. Slice it or chop it for added flavor with fried veges. A respected professor and leader in my university here suggested me to eat small cubes of it with warm milk in the morning to support the flow of “Qi” in the body and settle my stomach. Its better to eat (swallow) ginger earlier in the day, but you can use it with cooking at anytime of the day.
Here are some health benefits sourced from Wikipedia:
“Ginger may also decrease pain from arthritis, though studies have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease…Ginger compounds are active against a form of diarrhea which is the leading cause of infant death in developing countries…
Ginger has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy…. Ginger is a safe remedy for nausea relief during pregnancy…Tea brewed from ginger is a folk remedy for colds,… congestion, and coughs.”
Lee Kum Kee Soy Sauce
The “Shu Ji” of my university here in China suggested the best brand for both Soy Sauce and Sesame Oil. Because she is the most powerful person in this highly respected university (Jinan Daxue) I’m willing to
take her advice.
Lee Kum Kee, which is a Cantonese translation of 李锦记, or in Mandarin “Li Jin Ji”. You can find it at your local Asian market or perhaps online. I’ll find a shop somewhere online and link it here later.
By the way, I’ve NEVER seen La Choy brand used in China. It’s probably just an American thing now… I know it wasn’t that yummy at stir fry night when I was growing up… Believe me, the brands of your seasoning matter.
Lee Kum Kee Sesame Oil
The “Shu Ji” of my university here in China suggested the best brand for both Sesame Oil and Soy Sauce. Because she is the most powerful person in this highly respected university (Jinan Daxue) I’m willing to take her advice.
Lee Kum Kee, which is a Cantonese translation of 李锦记, or in Mandarin “Li Jin Ji”. You can find it at your local asian market or perhaps online. I’ll find a shop somewhere online and link it here later.
By the way, I’ve NEVER seen La Choy brand used in China. It’s probably just an American thing now… I know it wasn’t that yummy at stir fry night when I was growing up… Believe me, the brands of your seasoning matter.
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