Guide
Essential Chinese condiments that turn a few ingredients into dinner
You don't need a long shopping list to cook Chinese food at home. With eight versatile sauces and pastes — soy sauce, black vinegar, chili oil, doubanjiang, hoisin, oyster sauce, and sesame oil — you can unlock hundreds of recipes from ingredients already in your kitchen.
Cook what you already have
Pantry Kaki finds recipes that match your real pantry, including smart swaps when you're missing a condiment. Search by ingredients to see what you can make right now.
The 8 condiments to keep on hand
Each entry covers the flavor profile, how to use it, and a few recipes it opens up.
Light soy sauce
生抽Salty, savory, lightly fermented
The default seasoning for stir-fries, marinades, dipping sauces, and fried rice. Adds salt and umami without darkening the dish.
Unlocks recipes like
- Egg fried rice
- Steamed fish with ginger and scallions
- Cold cucumber salad
Dark soy sauce
老抽Thick, slightly sweet, molasses-like
Used in small amounts for color and a deeper caramel note. Mix with light soy sauce for braises and noodle dishes.
Unlocks recipes like
- Red-braised pork
- Soy sauce chicken
- Chow mein
Chinkiang black vinegar
镇江香醋Malty, smoky, gently sour
The finishing tang in hot and sour soup, dumpling dipping sauces, and sweet-and-sour dishes. Balsamic is the closest substitute, but use less.
Unlocks recipes like
- Hot and sour soup
- Sichuan smashed cucumber
- Braised pork ribs
Doubanjiang
豆瓣酱Funky, spicy, deeply savory
The soul of Sichuan cooking. Fry it in oil until the oil turns red, then build your mapo tofu, twice-cooked pork, or any Sichuan stir-fry.
Unlocks recipes like
- Mapo tofu
- Twice-cooked pork
- Sichuan green beans
Chili oil
辣椒油Fragrant heat, often with sesame and spices
Drizzle over noodles, dumplings, soups, and salads. Homemade chili oil is best; store-bought works for weeknight speed.
Unlocks recipes like
- Spicy wontons in chili oil
- Dan dan noodles
- Sichuan smashed cucumber
Hoisin sauce
海鲜酱Sweet, salty, garlicky
A glaze for roasted meats, a spread in Peking duck pancakes, and a quick flavor base for stir-fries. Pairs well with pork and tofu.
Unlocks recipes like
- Char siu pork
- Moo shu pancakes
- Hoisin tofu stir-fry
Oyster sauce
蚝油Sweet-savory, slightly briny
The finishing touch for leafy greens, beef with broccoli, and quick noodle sauces. Vegetarians can swap in mushroom stir-fry sauce.
Unlocks recipes like
- Gai lan with oyster sauce
- Beef and broccoli
- Chow mein
Toasted sesame oil
芝麻油Nutty, aromatic, intense
A finishing oil, never a cooking oil. Add a few drops to soups, cold salads, and dumpling fillings right before serving.
Unlocks recipes like
- Hot and sour soup
- Cold sesame noodles
- Chinese cabbage salad
Three fast recipes to put your condiments to work
These dishes use the condiments above plus everyday staples you probably already own.
1. 3-Ingredient Chili Oil Noodles
Ready in 10 min
Ingredients: fresh or dried noodles, chili oil, soy sauce, black vinegar, scallions
Cook noodles. Mix 1 tbsp soy sauce, 1 tbsp black vinegar, and 2 tbsp chili oil in a bowl. Toss noodles in the sauce and top with sliced scallions.
2. 15-Minute Mapo Tofu
Ready in 15 min
Ingredients: soft tofu, ground pork or mushrooms, doubanjiang, soy sauce, cornstarch
Fry doubanjiang and pork until fragrant. Add water, soy sauce, and cubed tofu. Simmer 5 minutes, then thicken with a cornstarch slurry.
3. Cold Smashed Cucumber
Ready in 8 min
Ingredients: cucumber, garlic, soy sauce, black vinegar, sesame oil, chili oil
Smash cucumber with the flat of a knife, cut into chunks, and toss with minced garlic, soy sauce, black vinegar, sesame oil, and chili oil.
Turn your shelf into Chinese home cooking
Pantry Kaki matches your real pantry against recipes across every cuisine — with substitution suggestions when you're one ingredient short. Add what you have and discover what you can cook tonight.
Have a condiment or recipe we should cover? These guides evolve based on what real cooks are searching for.