Cure disease and strengthen the body, suppress the stench in vegetables

Add freshment to food

Increase food umami

Soups and sauces

MSG is not suitable

Chicken powder extraction

Compound umami agent, the freshness is twice that of MSG

Increase fragrance and freshness

Suitable for most dishes

Improve freshness and reduce bitterness

Add sugar before salt, not easy to overheat

1. Maintain the color of vegetables

2. Remove fishy and relieve greasy

3. The meat is soft and delicious

Raw glutinous rice production

Add other aromatic substances, etc.

Suitable for dumpling dipping and cold dishes

Remove fish and meat smell

Increase the aroma of dishes, which is conducive to the full penetration of the salty and sweet flavors into the dishes

Don't put too much

Zikou, Amomum, nutmeg, cinnamon, cloves, Chinese pepper, aniseed, cumin, woody, angelica, Sanna, ginger, dried ginger

Zhumadian [Thirteen Fragrance] Seasoning

Add sucrose to light soy sauce

The meat enhances the color, the flavorful dishes are necessary to color and taste

Not suitable for cold dishes

High-quality soybeans and flour are raw materials, which are extracted after fermentation and maturity. Light and mellow color, rich sauce, delicious taste

Serving cold salad, cooking stir-fry, dipping sauce, fresh

Any salty food can be seasoned with oyster sauce

It is made from oyster cakes and oyster cakes known as "submarine milk" as raw materials, and is refined by cooking and extracting the juice and adding auxiliary materials.

It is delicious, rich in oyster fragrance, moderately thick, and has high nutritional value. It is also the main ingredient of traditional Cantonese cuisine such as fresh mushroom beef in oyster sauce, green vegetables in oyster sauce, and noodles in oyster sauce.

The raw juice from the abalone

Dark brown color, oily and refreshing, delicious taste, strong aroma

High-end condiments, more used in Cantonese cuisine, are high-end banquet supplies, improve the quality of dishes

Processed with ground chicken or chicken bones or their concentrated extracts and other auxiliary materials as raw materials, with or without spices and (or) flavoring agents such as food spices

Chicken in chicken sauce is full of umami and natural taste, suitable for frying, frying, braising, steaming, boiling and other dishes

A brand new condiment developed by modern biotechnology technology

Various cold dishes (lettuce with scallion oil, shredded potatoes with scallion oil, etc.), vegetables used for roasting meat (carp with scallion oil, braised pork rice, etc.)

Ingredients: 1 green onion, 1 onion, 2 bay leaves, 2 star anise, 4 cloves, 500 grams of edible oil

Homemade condiments

Ingredients: red pepper; accessories: peppercorns, black pepper, white sesame

Step: Beat the three peppers into powder, soak the hot water to make the chilli water, add more salad oil in the pot, pour 30% hot into the chilli water and slowly boil, 80% hot add the white sesame seeds, and boil for 15-20 minutes

Homemade condiments

Sweet noodle sauce is suitable for cooking sauces and soy sauce dishes, as well as dipping green onions, cucumbers, roast duck and other dishes

Can be made or purchased

Contraindications: patients with diabetes and hypertension

Fermented reddish brown seasoning

Main ingredients: broad beans, soybeans, etc., accessories: chili, sesame oil, salt

Use potato shreds, winter melon, tofu, noodles, steamed chicken wings, etc.

Raw materials: soft white sugar or rock sugar, vegetable oil, hot water

Method: hot pan with sugar under cold oil, stir on low heat, boil slowly until deep red, and quickly pour into boiling water

The braised dishes or lo-mei made with sugar color is more beautiful than soy sauce. Not only is the color ruddy and bright, but also it can make the food fragrant but not greasy, and it will naturally return to sweetness.

Features

According to the raw materials, it can be divided into black tempeh and yellow tempeh. According to the taste, it can be divided into salty tempeh and light tempeh. Dry tempeh and water tempeh

Use: Stir fry with tempeh

Features: elegant and delicate, outstanding spicy, long aftertaste

Taste: salty, fragrant, spicy, spicy, crisp

Purchase condiments-Lao Ganma Tao Huabi

Main ingredients: peppers. Accessories: onion, garlic, sweet noodle sauce, salt, sugar, chicken essence

Stir the ingredients into a puree, add the sweet noodle sauce and boil, the peppers are cooked and sugared

Homemade condiments

Green, its spicy smell is stronger than yellow mustard, and it has a unique aroma. Mustard is slightly bitter, spicy and aromatic, and has a strong stimulus to the tongue

Seasoning for kimchi, marinated raw meat or salad

Fresh condiments

China's top condiments

It has the characteristics of heavy spicy taste, bright red oily, big chili block, and sweet aftertaste

Sichuan cuisine main ingredient

Features: Spicy

Spicy pepper, hot pepper, Pixian watercress

Features: fresh and smooth, thick, light taste

Oyster sauce, light soy sauce, chicken essence

Light and refreshing, specializing in soup and freshness, good at all kinds of mountain and seafood

Features: heavy color, good use of ginger and garlic

Features: Mainly fumigated and dried, hot and sour

Features: Mainly mountain delicacy game

Features: Mainly mountain delicacy game

Stewed, braised, steamed, fried, pay attention to the soup, keep the original juice of the vegetable, the flavor is fresh, thick but not greasy, light but not thin, crispy and deboned without losing its shape, smooth and crispy without losing its taste

Features: Mainly mountain delicacy game

Lunch counter, traditional, gourmet, sliders

Our favorite rendition might be the way they do cheeseburgers in New Mexico

Was it the late-night inspiration of grocer Reuben Kulakofsky, who improvised the eponymous sandwich in 1925 to feed poker players at Omaha's Blackstone Hotel?

Aficionados agree: no store-bought Russian or Thousand Island -- the sauce needs to be homemade.

But it was Polish immigrant Nathan Handwerker's hot dog stand on Coney Island that turned the hot dog into an icon. 

Meanwhile in Windy City, the steamed or water-simmered all-beef Chicago dog (Vienna Beef, please) is still being "dragged through the garden" and served on a poppy seed bun -- absolutely without ketchup.

Maitre d'Ignacio improvised something for the gals with what he had on hand, christening his melty creation nachos especiales. 

Naples gave us the first pizza, but the City of Big Shoulders (and even bigger pizzas) gave us the deep dish.

The legend goes that in 1943, a visionary named Ike Sewell opened Uno's Pizzeria in Chicago with the idea that if you made it hearty enough, pizza, which up till then had been considered a snack, could be eaten as a meal.

Also charmingly called slump, grunt, and buckle, cobbler got its start with early oven-less colonists who came up with the no-crust-on-the-bottom fruit dish that could cook in a pan or pot over a fire.

Pudding, for you non-Brits, is what we in the UK call dessert.

Exactly the same as the above recipe but with sausages and therefore 3.7 times tastier.

Pastry on the bottom, a different type of pastry on the top, unidentifiable flesh in the middle, and a tsunami of mashed potato.

By which we mean, fish sticks, oven-cooked french fries and canned beans in tomato sauce.

By the age of 16, the average British child will have eaten this dish 4,160 times.

Proust had his madeleines. The Brits have oven chips and frozen sticks of reconstituted haddock.

A sausage wrapped in an egg (and various other ingredients that make up pastry).

In China, it's fried with egg.

In Japan, it's served cold with raw fish. 

There's only one way we serve our rice in Britain: overcooked and drowned in milk and sugar