Arts and CraftsSeals Seals have traditionally taken the function of a signature and were used to identify ownership or authorship since ancient times. Metal, stone, wood, ivory, and jade can all be carved for a seal. Seals have a place in business even today. Cloisonne This is style often used to decorate pots. Authentic cloisonne is made handmade using thin strips of brass or copper that are painstakingly glued into place on the pot to make a design. The different areas are then filled with layers of different coloured enamel. The pot is then fired and finally polished on a spinning wheel. The price of the pot depends on the intricacy of the design. Cloisonne can be used on other artifacts also, such as jewelry. This technique was developed in the 14th century (Ming dynasty). Paper Cuts This folk art craft dates from around the 6th century. Thin rice paper (usually red) is cut into designs for decoration of doors, windows, lamps and other objects - or even just to frame. Intricate designs and pictures are skillfully and carefully made by scissor or, more likely, sharp craft knife. Paper cuts are often placed on front doors during the Spring Festival to bring good fortune to the family over the coming year. Kites Kites originated in China over 2,000 years ago. Making and flying kites is still a popular pastime in China. Traditionally the frame is made from thin strips of bamboo that is then covered with thin but strong paper and sometimes silk. Decoration can sometimes be elaborate. Common themes include swallow, butterfly, insects, clouds and many others. The history is long. Originally, kites may have been developed for signalling and other practical purposes. By the Tang Dynasty (618 - 907), kite flying had become a pastime that involved relaxation and the appreciation of nature. Much later, kites played a key role in the development of the airplane.
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Essential Chinese Sauces, Spices and Oils for your kitchen cupboard:
Soy Sauce (酱油, Jiàngyóu): Soy sauce is perhaps the most essential condiment in Chinese cooking. It adds saltiness, depth, and umami flavor to dishes. There are different varieties of soy sauce, including light soy sauce (生抽, Shēngchōu) and dark soy sauce (老抽, Lǎochōu), each with its own flavor profile and usage.
Oyster Sauce (蚝油, Háoyóu): Oyster sauce is a thick, savory sauce made from oyster extracts, soy sauce, sugar, and other seasonings. It has a rich, umami flavor and is commonly used as a seasoning and flavor enhancer in stir-fries, marinades, and dipping sauces.
Sesame Oil (麻油, Máyóu): Sesame oil is a fragrant oil made from toasted sesame seeds. It has a nutty flavor and adds depth and aroma to dishes. Sesame oil is often used as a finishing oil, added at the end of cooking for its distinct flavor. It is commonly used in stir-fries, marinades, dressings, and dipping sauces. Try the toasted version.
Rice Vinegar (米醋, Mǐcù): Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It adds acidity and brightness to dishes and is commonly used in marinades, dressings, dipping sauces, and pickling.
Chili Bean Paste (豆瓣酱, Dòubànjiàng): Chili bean paste, also known as doubanjiang or Toban Djan, is a spicy and savory paste made from fermented broad beans, chili peppers, and soybeans. It has a complex flavor with a balance of saltiness, sweetness, and heat. Chili bean paste is a key ingredient in Sichuan cuisine and is used in dishes such as Mapo Tofu and Twice-cooked Pork.
Shaoxing Wine (绍兴酒, Shàoxīngjiǔ): Shaoxing wine is a type of Chinese rice wine made from fermented glutinous rice. It adds depth of flavor and aroma to dishes and is commonly used in marinades, braises, and stir-fries. Shaoxing wine is a staple ingredient in Chinese cuisine and is often referred to as the "cooking wine" in Chinese recipes.
Chili Oil (辣椒油, Làjiāoyóu): Chili oil is a spicy and aromatic oil made by infusing hot oil with dried chili peppers and other aromatics. It adds heat and flavor to dishes and is commonly used as a condiment in noodle soups, stir-fries, dumplings, and dipping sauces.
Hoisin Sauce (海鲜酱, Hǎixiānjiàng): Hoisin sauce is a thick, sweet and savory sauce made from soybeans, sugar, vinegar, garlic, and various spices. It has a complex flavor with notes of sweetness, saltiness, and umami. Hoisin sauce is commonly used as a dipping sauce for spring rolls, a glaze for roasted meats, and a flavoring agent in stir-fries and marinades.
Five-Spice Powder (五香粉, Wǔxiāngfěn): Five-spice powder is a blend of ground spices commonly used in Chinese cuisine. It typically includes star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. Five-spice powder adds a warm, aromatic flavor to dishes and is often used in marinades, rubs, braises, and stir-fries.
These essential Chinese sauces, spices, and oils add depth, flavor, and complexity to a wide range of Chinese dishes. Experimenting with these ingredients can help you create authentic and delicious Chinese cuisine at home!
We have recipes for Chili Oil and HoiSin Sauce but by all means try those from your Chinese supermarket first.
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