Chinese rice vinegar (米醋) - Red House Spice
As important as soy sauce, Chinese rice vinegar is a must-have for those keen to explore Chinese cuisine in their own kitchens.| Red House Spice
As important as soy sauce, Chinese rice vinegar is a must-have for those keen to explore Chinese cuisine in their own kitchens.| Red House Spice
Sichuan chili bean paste (aka spicy doubanjiang) is a versatile ingredient used in many classic Sichuan dishes. This complete guide helps you to source, use and substitute.| Red House Spice
A fragrant, spicy flavor booster, Chiu Chow chili oil tastes best when homemade with fresh ingredients and balanced seasonings.| Red House Spice
What is Sichuan pepper? What does it taste like? Is there a substitute? How is it used? How to judge its quality? Read my complete guide to this unique spice.| Red House Spice
Praised for their rich aroma, earthy taste and meaty texture, Shiitake mushrooms are among the most popular mushrooms in Chinese/Asian cuisines. Learn their usage, buying tips, soaking methods & more.| Red House Spice
Tasty, juicy filling wrapped with slippery wrappers and served in an umami broth, this easy wonton soup makes a wonderful all-in-one meal.| Red House Spice
There are mainly two types of soy sauce commonly used in Chinese kitchens: light soy sauce (生抽) and dark soy sauce (老抽).| Red House Spice
I’m Wei Guo, the do-it-all creator behind the blog Red House Spice, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017.| Red House Spice
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Beef tallow is rendered fat from a cow. It does not have much flavor on its own but is used to add fat when cooking and baking to enhance food.| The Spruce Eats
