EAST ASIAN CUISINE

INTODUCTION:
To the diverse and flavorful world of East Asian cuisine! This region is renowned for its rich culinary
traditions, incorporating a wide variety of ingredients, cooking techniques, and distinctive flavors. From the
delicate art of sushi in Japan to the fiery spice of Sichuan cuisine in China, and the balanced flavors of
Korean and Vietnamese dishes, East Asian cuisine is a fascinating blend of history, culture, and taste that
continues to captivate food enthusiasts worldwide. Join me as we explore the unique and mouthwatering
offerings that make East Asian cuisine a true culinary treasure.

6 country in East Asia

CHINA
China is one of the great tourist destinations because of its tourist attractions, landscapes and ancient
history. It also features a kitchen that is among the most famous international kitchens and dates back to
thousands of years BC. It is famous for its delicious dishes that use many cooking techniques and includes
preparing various spices, herbs and vegetables. The Chinese cuisine is distinguished by its presence in the
local kitchens that differ and complement each other in different regions. The Chinese cuisine affected
several other kitchens such as the Indian and European cuisine as well as the kitchens of the Middle East
thanks to the trade exchanges between these regions. In recent decades, Chinese food has spread
remarkably, as it has been served in the most luxurious restaurants in the world, perhaps the most famous
of which is a fried rice dish, noodles, syrup, wonton, Beijing ducks and other wonderful Chinese food.
 FIRST EAST ASIAN FOOD CUISINE
 CHINA

Appetizer:
 Spring Roll (Chun Juan)
Ingredients:
 Vegetable/meat
 Wrapper/Flour
 Pepper

Cheon Guan appetizer is one of the best and most famous Chinese dishes, as it invaded all international
kitchens, which are dough sheets stuffed with vegetables, meat or fish, wrapped in cigarettes, and fried

Main course:
 Fried Rice
Ingredients:
 Rice
 Meat
 Vegetables
 Egg
 Onions leaves
 Prawn
these pancakes in hot oil until they become crunchy and

Fried rice is considered the most famous Asian dish in the world as it is not without any table, as it is served
in various restaurants around the world. It consists of rice that is fried in a wok pan and added scrambled
eggs, then vegetables areadded as desired, then meat, chicken or prawns are added.
Dessert:
 Pumpkin Pancake
Ingredients:
 Pumpkin
 Flour
 Sugar
 Sesame seeds
 Baking soda
 Yest
 Milk

Pumpkin pancakes are easily described: they are deep fried pumpkin pancakes consisting mainly of
pumpkin, sugar, and flour. They are very popular in winter and are some of the sweetest things around in
China. In fact, they may be too sweet if you aren't a big fan. In some cases, the pumpkin pancakes are
covered in roasted sesame seeds for extra tasteand texture
 The Most Common Herbs, Spices and
Seasoning Used Flavor Chinese Food

HERBS:
 Green Onions (Scallions): Used as a fragrant garnish, scallions lend a mild onion flavor to
dishes.
 Cilantro (Coriander Leaves): Widely used in garnishing, cilantro adds freshness and a
citrusy note to dishes.
SPICES:
 Cinnamon: Used sparingly, cinnamon imparts a warm and sweet undertone to stews and
braised dishes.
 Sichuan Peppercorns: Known for their numbing and tingling sensation, these peppercorns
are a staple in Sichuan Star Anise: A signature spice in Chinese cuisine, star anise
provides a licorice-like flavor to dishes like braised meats and soups.
 Fennel Seeds: Used in spice blends, fennel seeds add a mild anise flavor to certain
dishes.
 Cloves: Adding a strong and aromatic taste, cloves are used in braised meats, soups, and
spice blends. Chinese Chives: These have a garlic-like flavor and are used in dumpling.
SEASONINGS:
 Soy Sauce: A fundamental seasoning, soy sauce adds umami and depth to a wide range of
Chinese dishes.
 Oyster Sauce: A savory and slightly sweet sauce, oyster sauce enhances stir-fries and braised
dishes.
 Hoisin Sauce: Sweet and savory, hoisin sauce is used for glazes, dipping, and stir-fries.
 Five-Spice Powder: A blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel
seeds, this powder adds complexity to dishes.
 Black Bean Sauce: Fermented black beans contribute a salty and savory flavor to stir-fries and
seafood dishes.
 Sesame Oil: Used as a finishing touch, sesame oil adds depth and aroma to a variety of dishes.
 Shaoxing Wine: A type of rice wine, Shaoxing wine is used for marinating and flavoring in various
Chinese recipes.
 Rice Vinegar: Adding tanginess, rice vinegar is used in dressings, dipping sauces, and to balance
flavors.
MONGOLIA
Mongolia is the world’s second largest landlocked country and occupies a
territory of 1.56 million square kilometers. Mongolia is located in Northern Asia,
bordered by Russia in the north and China in the south, east and west. Mongolia
is the world’s least densely populated country, with a population of more than
3.1 million people living in a vast area of 1.56 million square kilometers.
Ulaanbaatar is Mongolia’s capital and largest city and home to approximately
45% of the country’s population. Mongolia is most famous for its remoteness
and for its greatest hero, Genghis Khan. Both have influenced the culture and
development of the nation in such a way as to make it a unique and fascinating
place which has retained its own identity despite it position sandwiched between
giant neighbour Russia and China. Mongolian cuisine predominantly consists of
dairy products, meat, and animal fats. The most common rural dish is cooked
mutton. In the city, steamed dumplings filled with meat—"bu uz"— are popular.
2nd EAST ASIAN FOOD CUISINE
 MONGOLIA

Appetizer:
 Sesame Chicken
Meatballs
Ingredients:
 Cooking spray
 chicken
 scallion
 egg
 breadcrumbs
 garlic
 toasted sesame oil
 low-sodium soy
sauce
 Freshly ground
black pepper
For sauce:
 cornstarch
 chicken stock
 low-sodium soy
sauce
 garlic, chopped
 ginger, chopped
 unseasoned rice vinegar
 pure honey
 toasted sesame oil
Main Course:
 Mongolian Soup

Ingredient:
 1 large-sized onion, sliced thinly
 2 carrots, peeled and chopped thinly
 2 potatoes, peeled and chopped thinly
 1 lb. of beef cut into thin pieces
 1 cup of tasalsan guril (fried noodles)
 2 cups of water
 2 teaspoons of pepper
 1 teaspoon of salt
 2 tablespoons of vegetable oil

 Mongolian Noodle Soup is locally known as Guriltai

Shul. The soup gets its taste from the meat and vegetables used.
 Traditionally, the Mongolian cuisine diet mainly consists of meat and dairy products. This diet is
because of their ancestors’ primary source of living — livestock. But today, their cuisine has grown
through generations that included cereal foods and vegetables in their diets.
 Mongolians in most regions serve Mongolian Noodle Soup in all meals. They usually add
dumplings in their meals, as well.

Dessert:
 Rice pudding
Ingredients:
 4 tblsps brown rice
 1 cup water (250 ml)
 2 ½ cups milk or soya milk (626 ml)
 ½ cup sugar (125 gms)
 ½ cup walnuts coarsely chopped
 ¼ cup raisins (40 gms)
 Cinnamon or nutmeg
Desserts in Mongolia usually consist of animal fats and dairy products. Poppy seeds are also a significant
part of Mongolian sweets. There are rarely any vegetables or fruits used in recipes except apples.

The Most Common Herbs, Spices and

Seasoning Used Flavor in Mongolian Food
HERBS:
 Key Herb: Wild thyme, known as "tsaagan sar," is a prominent herb in Mongolian cuisine.
 Flavor Contribution: It imparts a mild, earthy flavor to dishes such as stews and soups.
 Culinary Role: Herbs are used to enhance the natural flavors of ingredients without overpowering
them.
 Environmental Adaptation: The choice of herbs reflects Mongolia's challenging climate and
nomadic lifestyle.
SPICES:
 Moderate Spicing: Traditional Mongolian dishes feature moderate use of spices.
 Common Spices: Black pepper, garlic, and onion are among the few spices used.
 Flavor Enhancement: Spices are added to season meats and add depth to flavors.
 Examples: Dishes like "buuz" (steamed dumplings) and "khorkhog" (meat stew) may contain these
spices.
SEASONING:
 Essential Seasoning: Salt plays a crucial role in Mongolian cuisine.
 Dual Purpose: Salt serves as a flavor enhancer and a method of preserving meats.
 Preservation Technique: Dried meat ("borts") is liberally salted to aid in preservation.
 Dairy Products: Some dairy items like "aaruul" (dried curds) offer a unique combination of salty and
slightly tangy flavors.
 Culinary Tradition:
 Nomadic Influence: Simplicity in herbs, spices, and seasonings is rooted in Mongolia's nomadic
history.
 Adaptability: Nomadic lifestyle necessitated easily portable and preservable foods.
 Minimalist Approach: This simplicity highlights the essence of ingredients rather than intricate
seasoning.
 Modern Influence:
 Global Flavors: Modernization and urbanization have introduced a wider range of ingredients.
 Fusion Cuisine: The fusion of international herbs, spices, and seasonings enriches Mongolian
cuisine.
 Diverse Options: Urban areas offer a more diverse and sophisticated culinary experience.
 Culinary Identity:
  Harmony of Flavors: Mongolian cuisine balances natural flavors, traditional practices, and
contemporary influences.
 Resilience: Despite limitations, the cuisine maintains a strong connection to its cultural heritage.
 Distinctive Essence: The simplicity and reliance on natural flavors create a unique culinary identity.
 In summary, Mongolia's culinary use of herbs, spices, and seasonings reflects its history,
environment, and cultural practices. While simple in approach, the cuisine has evolved to
incorporate modern influences, resulting in a diverse yet distinctly Mongolian flavor profile.

SOUTH KOREA
South Korea is a country in East Asia known for its rich culture, history, and technological advancements.
It's famous for its K-pop music, K-dramas, and innovative industries. In terms of Asian cuisine, South Korea
offers a variety of dishes like kimchi, bulgogi (marinated grilled beef), bibimbap (mixed rice bowl), and
Korean BBQ. The cuisine is characterized by bold flavors, fermented foods, and a focus on fresh
ingredients. People in South Korea are likely to enjoy a wide range of Asian cuisines, including Japanese
sushi, Chinese dumplings, and Vietnamese pho, due to the diverse culinary landscape in the region
 THIRD EAST ASIAN FOOD CUISINE
 SOUTH KOREA

Appetizer:
So-tteok Sotteok

Ingredients:
 Korean rice cake
 Cocktail sausage
 Some cooking oil (I used canola oil)

So-tteok sotteok sauce

 sugar (or brown)
 water
 ketchup
 soy sauce,
 regular gochujang (Korean chili paste)

 So-tteok so-tteok is a popular South Korean street food consisting of skewered and fried garae-
tteok and Vienna sausages brushed with several sauces including mustard and spicy gochujang-
based sauce.

Main course:
 Beef Bulgogi
Ingredients:
 5 tablespoons soy sauce
 ¼ cup chopped green onion
 2 ½ tablespoons white sugar
 2 tablespoons minced garlic
 2 tablespoons sesame seeds
 2 tablespoons sesame oil½ teaspoon ground
black pepper1 pound flank steak, thinly sliced
Beef Bulgogi is a popular Korean barbecue dish that translates to “fire meat.” It's made of thinly sliced
marinated meat, typically beef, that is grilled on a barbecue or stovetop griddle. Despite its name, Bulgogi is
not really spicy — “fire” is a reference to the hot cooking surface.

Dessert:
 Patbingsu
Ingredients:
 0.9 pounds ice cubes
 sweet red bean paste (or more to taste)
 sweetened condensed milk (or more to taste)
 16 mini sweet rice cakes (mochi)
 2.8 ounces strawberry, chopped
 1.6 ounces kiwi, thinly sliced
 1.6 ounces blueberry
 1.6 ounces pineapple, chopp

Bingsu, sometimes written as bingsoo, is a milk-based Korean shaved ice dessert with sweet toppings that
may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is pat-
bingsu, the red bean shaved ice.

The Most Common Herbs, Spices and

Seasoning Used Flavor South Korean Food
HERBS:
 Garlic: Essential to South Korean cuisine, garlic is used liberally for its bold and pungent flavor. It
forms the base of many dishes, contributing depth and richness.
 Ginger: Similar to North Korean cuisine, ginger is used for its aromatic and warming qualities. It
adds a subtle spiciness and complements the flavors of various dishes.
 Perilla Leaves: These leaves have a unique, slightly minty and earthy flavor. They are used in
wraps, salads, and as a garnish, adding freshness to the dish.
 Sesame Leaves: With a distinct nutty aroma, sesame leaves are often used as a wrapper for rice
and meat, imparting a rich flavor.
SPICES:
 Red Pepper Flakes (Gochugaru): Similar to North Korea, gochugaru is a crucial spice. It's used to
create varying levels of heat in dishes, from mild to fier
 Black Pepper: While not as prevalent as other seasonings, black pepper is occasionally used to
provide a subtle kick to certain dishes.

SEASONINGS:
 Soy Sauce: Like in North Korean cuisine, soy sauce is a foundational seasoning in South Korean
cooking. It enhances umami flavors and is used in marinades, dips, and stews.
 Fermented Soybean Paste (Doenjang): A staple seasoning, doenjang adds deep umami and
complexity to soups, stews, and sauces.
 Red Pepper Paste (Gochujang): One of the most iconic elements of South Korean cuisine,
gochujang is a versatile paste that offers a balance of heat, sweetness, and umami. It's used in
marinades, sauces, and more.
 Sesame Oil: Aromatic and nutty, sesame oil is used as a finishing touch to add depth and flavor to
various dishes.
 Salted Seafood: Fermented seafood like fish sauce and shrimp paste are used to add depth and
savory complexity to a variety of dishes.

The herbs, spices, and seasonings of South Korean cuisine play a pivotal role in shaping its distinctive
flavor profile. The cuisine's reliance on fermented ingredients and the skillful combination of various
elements create a culinary experience that's deeply satisfying and flavorful.

NORTH KOREA
North Korea is a country in East Asia known for its isolated political system and limited interactions with the
outside world. Information about North Korea is often restricted, but the country is recognized for its strict
government control and unique cultural practices.
As for the most likely Asian cuisines enjoyed by people in South Korea, they have a preference for a variety
of dishes beyond their own cuisine. Japanese sushi, Chinese dim sum, Vietnamese spring rolls, and Thai
curries are commonly enjoyed in South Korea due to its diverse culinary landscape and appreciation for
different flavors
 FOURTH EAST ASIAN FOOD CUISINE
 NORTH KOREA

Appetizer:
 Kimchi
Ingredients:
 Napa cabbage (also known as Chinese cabbage)
 Korean radish (mu or daikon)
 Coarse sea salt
Seasoning Ingredients:
 Korean red pepper flakes (gochugaru)
 Garlic
 Ginger
 Fish sauce or salted shrimp paste (for umami and
fermentation)
 Additional Flavorings:
 Sugar
 Scallions
 Onion
 Carrots

Kimchi is a staple in Korean cuisine, including North Korean cuisine. It's a traditional fermented
vegetable dish made primarily with Napa cabbage and Korean radishes, seasoned with a
mixture of ingredients like garlic, ginger, red pepper flakes, and fish sauce. Given its importance
in Korean culinary culture, it's quite likely that people in North Korea also enjoy kimchi as a part
of their meals. However, due to the limited information available about North Korean society,
it's challenging to provide specific details about their preferences.
Main Course:
 Pyongyang Cold Noodles
Ingredients:
 Buckwheat noodles
 Beef or fish broth
 Slice beef or fish
 cucumber
 Korean radish
 Asian Pear
Seasoning:
 Vinegar
 Mustard
 Salt
Garnish:
 Chopped
 Scallions sesame seeds

Pyongyang Cold Noodles, known as "Naengmyeon," is a popular dish in North Korea,

particularly in the capital city of Pyongyang. It's a traditional Korean dish consisting of cold
buckwheat noodles served in a tangy meat or fish broth. The dish is often enjoyed during hot
weather due to its refreshing and cooling qualities.
In North Korea, people likely enjoy Pyongyang Cold Noodles as a main course, especially during
the summer months. The dish is typically topped with various ingredients such as sliced beef or
fish, cucumber, radish, and sometimes a boiled egg. The broth is seasoned with ingredients like
vinegar, mustard, and sugar to create a unique and balanced flavor profile. It's common to mix
the noodles and toppings together before eating.
Naengmyeon reflects the culinary preferences of North Koreans and their appreciation for
dishes that provide a balance of flavors and textures. While information about North Korean
society is limited, Pyongyang Cold Noodles remains a notable part of their culinary culture.
Dessert:
 Tteok or Rice Cake
Ingredients:
 Rice Flour
 Water
 Salt Sweeteners
 Filling Ingredients
 Flavoring

Tteok, or rice cakes, are likely a common and traditional food in North Korean cuisine, similar to
their prevalence in South Korean cuisine. Tteok is a staple food in Korean culinary culture and is
enjoyed in various forms for different occasions. While specific information about North Korean
cuisine is limited, it's reasonable to assume that people in North Korea also enjoy tteok as part
of their meals, snacks, and special events.
Just like in South Korea, people in North Korea might enjoy a variety of tteok, ranging from
savory to sweet, and they could be made from glutinous rice or non-glutinous rice. Tteok might
be offered during holidays, celebrations, and family gatherings, and there could be regional
variations and unique recipes influenced by local ingredients and traditions
 The Most Common Herbs, Spices and
Seasoning Used Flavor in North Korean Food
HERBS:

 Green Onions: A common herb used for garnishing and enhancing flavor in North
Korean dishes.
 Garlic: Widely utilized, garlic adds depth and pungency to various dishes, especially
stews and sauces

SPICES:

 Chili Pepper: Although not as intensely spicy as in some other cuisines, chili pepper is
used to add a gentle heat to dishes.
 Ginger: Providing warmth and a hint of spiciness, ginger is used in both savory and
medicinal recipes.

SEASONINGS:

 Soy Sauce: A staple seasoning, soy sauce contributes saltiness and umami to North
Korean dishes.
 Sesame Oil: A key ingredient, sesame oil adds a nutty and aromatic quality to dressings
and sauces.
 Doenjang: Similar to miso, doenjang is a fermented soybean paste used in soups, stews,
and sauces.
 Gochujang: While more prominent in South Korean cuisine, gochujang's sweet and spicy
profile may still be used in some North Korean dishes.
 Fermented Soybean Paste (Doenjang): A rich and salty paste that contributes umami to
dishes. It's used as a base for soups and stews, lending complexity to the overall flavor.
 Red Pepper Paste (Gochujang): While not a traditional spice, this paste brings a
moderate level of heat and sweetness to dishes. It's used to create a balance of flavors
and a hint of spiciness.
 Salt: Basic but important, salt is used to enhance natural flavors and balance the overall
taste of dishes.
 North Korean cuisine often emphasizes the use of naturally occurring flavors found in
locally grown vegetables and wild plants. This reflects the country's self-sufficiency and
reliance on homegrown ingredients. Various types of wild greens and herbs are foraged
and used to enhance dishes with earthy and slightly bitter undertones.
FIFTH EAST ASIAN FOOD CUISINE
 TAIWAN

Appetizer
 Xiao Long Bao
Ingredients
 ½ lb pork skin
(225g), cut into
1-inch strips
 1 lb (450g)
pork neck
bones (you
want neck
bones that
still have meat
on them!)
 water
 2 slices ginger
 1 scallion, cut
into 3 pieces
 1 tablespoon
shaoxing wine
 1 cup all-
purpose flour
(130g)
 6 tablespoons
warm water (90 ml)
 You sent
 1 pound (450g) ground pork (70% lean 30% fat)
 2 tablespoons shaoxing wine
 3/4 teaspoon salt
 1/2 teaspoon sesame oil
 3/4 teaspoon sugar
 3 teaspoons light soy sauce
 3 tablespoons water
 A pinch of ground white-pepper
 1 tablespoon minced ginger
  1 heaping cup of your aspic, diced into ½-inch pieces

Xiaolongbao (/ˈʃaʊlɒŋˌbaʊ/) refers to a type of small Chinese steamed bun (baozi) traditionally
prepared in a xiaolong, a small bamboo steaming basket.[1] Xiaolongbao are often referred to
as a kind of "dumpling", but should not be confused with Chinese jiaozi or wonton.

Main Course
 Beef noodle soup(Niu Rou Mian)
Ingredients
 2 large beef shank bones  1 1/2 tablespoons fennel seeds
 1 chicken scaffolds and bones  1 tablespoon cumin seeds
 1 medium onion  2 tablespoons sichuan peppercorn
 1 small carrot  1 teaspoon ground coriander
 2 jumbo scallion  1/2 teaspoon curry powder
 5 large slices of ginger  1/4 teaspoon five spice powder
 5 cloves of garlic  1/4 teaspoon ground black pepper
 3 star amise  ** PASTE MIX:
 1/2 cinnamon stick  6 tablespoons tomato paste
 1 tablespoon black peppercorn  6 tablespoons sichuan douban paste
 1/2 teaspoon fennel seeds  1 1/2 tablespoons Taiwanese sacha
 1/2 teaspoon cumin seeds paste
 Making beef noodle soup:  ** SEASONINGS:
 1000 grams (1 kg) of beef rib-meats,  1 cup rice wine, or sake
or boneless short ribs  1 cup soy sauce + 1/3 cup for
 400 grams of jumbo scallions adjusting (avoid sweet soy sauce)
 60 grams of ginger, sliced  2 teaspoons of raw sugar
 1 head of garlic, peeled and  6 cups of beef stock base (reserve
smashed the rest for later)
 1 large onion  ** TO FINISH:
 1 tomato  1 teaspoon rice vinegar
 2 teaspoons rock sugar, or raw sugar  1 1/2 tablespoons unsweetened
 4 dried chilis peanut butter
** CHINESE AROMATIC DRY HERBS:  5 6 cups reserved beef stock base
 67 star anise  ** GARNISH:
 1 cinnamon stick  finely diced scallions
 4 dry bay leaves  Chinese pickled cabbage
Taiwanese beef noodle soup, 台湾牛肉面 (tai wan niu rou mian), is an iconic Taiwanese dish
featuring rich simmered beef broth, slow-braised stew beef and beef tendon, and hand-pulled
noodles. Think of it as the comfort food of an entire nation.

Dessert
 Baobing (Shaved ice)

Ingredients:
 Shaved ice
 Sweetened condensed milk
 Fruit syrups (such as mango, strawberry,
or lychee)
 Fresh fruits (mango, strawberry, kiwi,
etc.)
 Red bean paste
 Tapioca pearls (cooked and cooled)
 Mochi (optional)
 Ice cream (optional)

The dessert consists of a large mound of ice shavings with various toppings on top. A wide
variety of toppings exist, but the most common ones include sugar water, condensed milk,
adzuki beans, mung beans, and tapioca balls. Fruit are also used according to the season.[5]
Mango baobing is typically only available in the summer, while strawberry baobing is available
in the winter. Traditionally, these shavings were created by hand using a large mallet to crush
ice or a blade to shave ice. Now, most stores use machines, which result in finer, thinner ice
shavings

The Most Common Herbs, Spices and

Seasoning Used Flavor in Taiwanese Food
HERBS:

 Cilantro (Coriander): Often used as a garnish, cilantro adds a fresh and citrusy flavor to dishes.
 Basil (Holy Basil): Known as "qingcao" in Mandarin, this basil variety is used in dishes like Three
Cup Chicken for its aromatic and slightly spicy flavor.
 Mint: Mint leaves are used to add a refreshing and cool taste to dishes and drinks.
 Chives: Chives are used for their mild onion flavor and are often used as a garnish or in dumpling
fillings.
 Thai Basil: Also called "anise basil," this herb has a distinct anise-like flavor and is used in dishes
like minced pork rice.
 Chinese Parsley (Flat Leaf Parsley): This herb is similar to cilantro and is used for its fresh and
slightly peppery flavor.
 Garlic Chives: Known as "jiucai," these chives have a garlic-like flavor and are used in stir-fries
and dumplings.
 Fennel: Fennel leaves are used to add a subtle anise flavor to certain dishes.
 Dill: Dill is used in Taiwanese cuisine to add a unique flavor to dishes like oyster omelettes.
 Lemongrass: While not native to Taiwan, lemongrass is used in some Taiwanese dishes to add a
citrusy and fragrant note.
 Perilla Leaves: Known as "zi su ye," perilla leaves are used in Taiwanese cuisine to wrap foods
and add a distinct herbal flavor.
 Gynura Leaves: Also called "Gynura bicolor" or "Ok-Ah-Chu," these leaves are used in dishes for
their earthy flavor.
SPICES:
 Five-Spice Powder: A blend of spices including star anise, cloves, Chinese cinnamon,
Sichuan peppercorns, and fennel seeds, this powder is used in braised dishes and
stews to provide a complex and aromatic flavor.
 White Pepper: White pepper is used to add a mild heat and a slightly peppery flavor
to dishes without adding color. It's commonly used in stir-fries and soups.
 Star Anise: Used in broths and braised dishes, star anise provides a distinctive anise
flavor and aroma.
 Sichuan Peppercorns: While not as commonly used as in Sichuan cuisine, Sichuan
peppercorns are sometimes added to dishes to provide a numbing and citrusy flavor.
 Chili Peppers: Fresh or dried chili peppers are used to add heat and flavor to certain
Taiwanese dishes, such as hot pot and beef noodle soup.
 Black Pepper: Black pepper is occasionally used to provide a sharper and more
robust flavor to certain dishes.
 Ginger: While not strictly a spice, ginger is often used to add warmth and depth to
Taiwanese dishes, particularly in broths and stews.
 Garlic: Similar to ginger, garlic is a common flavor enhancer used to add depth and
aroma to a wide variety of Taiwanese dishes.
 Dried Tangerine Peel: Occasionally used to add a citrusy aroma to certain dishes,
dried tangerine peel is not as commonly used as some other spices.

Seasonings:
 Soy Sauce: Soy sauce is a fundamental seasoning in Taiwanese cuisine, used to
provide saltiness and umami flavor to a wide range of dishes.
 Salt: Plain salt is used to season various dishes, from simple stir-fries to more
complex preparations.
 Sugar: Sugar is used to balance flavors and add a touch of sweetness to both
savory and sweet dishes.
 Sesame Oil: Toasted sesame oil is often used as a finishing touch to add a nutty
aroma and flavor to dishes.
 Rice Wine: Rice wine, such as Shaoxing wine, is used for marinating, tenderizing
meats, and adding depth of flavor to sauces and stews.
 Black Vinegar: Chinese black vinegar is used to add tanginess to dipping sauces,
braised dishes, and soups.
 Fermented Bean Curd (Doufu Ru): This condiment is used to provide a unique
umami flavor and depth to dishes.
 Oyster Sauce: Oyster sauce is a thick, savory sauce that's used to enhance the
flavors of stir-fries and noodle dishes.
 White Pepper: White pepper is added for mild heat and a slightly peppery flavor.
 Chili Sauce/Paste: Various types of chili sauces and pastes are used to add heat
and spiciness to dishes.
 Garlic: Fresh garlic is commonly used for its aromatic and savory qualities.
 Ginger: Fresh ginger adds warmth and flavor to dishes, often used in soups,
stews, and stir-fries.