By Devi Poojari
January 8, 2026
Recreating Chinese dishes at home can be a fairly easy process when certain ingredients can be kept handy. Whether using vegetables, proteins or carbohydrates to whip up a restaurant-style meal at home, it is essential to capture flavours without breaking the bank.
Used across stir fries, rice and noodle preparations—light soy sauce not only introduces umami notes to the food but also seasons it.
Unlike the Indian sesame oil used in cooking, toasted sesame oil is often used to finish dishes with a strong, nutty aroma and taste.
Like soy sauce, oyster sauce has a rich savouriness which complements seafood and meat dishes while also being used as the base for gravies.
If possible, source authentic Sichuan chillies which introduce a concentrated heat that adds robustness in its whole as well as powdered forms.
Upon rehydration, dehydrated mushrooms such as shiitake can be used in soups, stews or to dress congee bowls, noodles and the works.
From salad dressings to dipping sauces, rice vinegar is a key element that bring a caramelised sweetness and malty flavour to balance other profiles.