There are hundreds if not thousands of China specific cooking ingredients. For the sake of general knowledge I would like to mention just some of them.
| Chinese name | Pinyin | English description |
| 花生油 | hua1 sheng1 you2 | Peanut oil, generally used for frying |
| 香油 | xiang1 you2 | Sesame oil, very aromatic ingredient that makes a yummy combination with soya sauce, garlic. Only a few teaspoons are generally enough. |
| 猪油 | zhu1 you2 | Pork lard。People all over the world relied on pork lard for centuries. It is still extremely popular in China. |
| 酱油 | jiang4 you2 | Soya sauce. I guess with globalization it is widely available all over the world. Nevertheless there are different types of soya sauce used in Chinese cooking – some are quite spicy, others added in stronger or weaker versions. |
| 黄酱 | huang2 jiang4 | Soya paste。Another soya derivative product, used to thicken dishes. |
| 醋 | cu4 | Vinegars are frequently added to dishes. The typical one will be rice vinegar, but in reality there a lot of other types used. |
| 黄酒 | huang2 jiu3 | Yellow liquor。You might well know it as Shaoxing wine (ç»�å…´é…’). In cooking it absorbs unwanted aromas. In westernized recipes for Chinese cooking it frequently replaced with Cherry Liquor. Shaoxing Wine reminds you of the taste of dry sherry. |
| 姜 | jiang1 | Ginger with it’s unique aroma and taste is widely used in cooking thought China. |
| 淀粉 | dian4 fen3 | Starch. Have you ever wondered why Chinese dishes, especially vegetables have these thick texture added to them – yes this was just flour mixed with water and added at the end of cooking (ok, this is a generalization – as mentioned before soya paste for instance can be added to the steamed veggies) |
| 味精 | wei4 jing1 | Monosodium glutamate， (MSG). I guess there are plenty of blogs around on this subject. I did not do any research on % of restaurants in China using MSG, but a lot of cooking books do list it as one of the ingredients. |
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