Cardamom 小豆蔻  These are fragrant small seed pods, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds inside.


Cashew Nuts 腰果  A popular snack with rich flavour, they are generally used whole in Chinese cooking.


Celery 芹菜  Chinese celery has a more intense flavor than conventional celery.  It can be sautéed and used to flavour soups, stews, and sauces;  it is most often used in stir-fries and soups.


Chee Hau Sauce = Chu Hou Paste 柱候醬  This braising sauce is made from soybeans, garlic and ginger.


Chilli 辣椒  A spicy seasoning with diverse flavours, chillies are the seed pods of the capsicum plant.  They can be obtained fresh,  dried or ground.


Chilli Sauce 辣椒醬  Various different chilli sauces are available, and they can be used with buns, noodles and many others dishes.

chilli sauce

Chinese Broccoli = Chinese Kale = Gai Lan 芥蘭  Like rapini, Chinese broccoli has small stems and green heads (which are actually flowers),  and lots of leaves.  But Chinese broccoli is leafier and less bitter than rapini.  It's a great vegetable to stir-fry, but you can also steam or boil it in the same way as broccoli.


Chinese Leaves 大白菜  These can also be used as a milder and more delicate alternative to green cabbage in salads and other recipes.


Chinese White Cabbage see Pak Choy 白菜

Chinese Long Beans see Dow Gok 豆角

Chinese Sausages = Lap Cheong 臘腸  These are normally wind-dried or smoked, sweetened, and seasoned with rice wine and soy sauce. They can be fatty or skimmed,  and are made using fresh pork or pig livers, duck livers, or even turkey livers. Chinese sausages are often cooked by steaming them on top of rice. Thinly sliced, they can also be stir-fried with vegetables.  Pork sausages are sometimes rolled and steamed in dim sum.


Chinese Stock 中式高湯   This is the base for soups, and is also used instead of water in general cooking whenever liquid is required.  Put 450g each chopped chicken pieces and pork spareribs in a large pot with 3.8 litres of water, 3 scallions, and 3-4 large pieces unpeeled fresh ginger root.  Bring to a boil and skim off the scum.  Simmer gently for 2-3 hours until the liquid has reduced by about one-third.  Strain the liquid into a clean pan, add 2-3 tbs rice wine and 1 tsp salt, and bring back to the boil.  Simmer for 3-4 minutes.  The stock is now ready for use.  It can be cooled and kept in the refrigerator for up to 4-5 days.

Chinese Wolfberries = Goji Berries 杞子 Dark orangey red berries, ovoid in shape, and slightly sweet in flavour.


Chives 韭菜  Chinese chives are darker green in colour, more fibrous in texture and stronger in flavour than those available in British supermarkets. 


Chinese Okra = Silk Melon = Taiwanese Okra 絲瓜  This is a long thin cylindrical squash either with a smooth surface, or with deep narrow ridges and  tapered at the end.

chineseokra  asiansquash-loofah

Choi Sum 菜心  Distinguished by its yellow flowers and long stems.


Chopping Board 砧板  The typical Chinese chopping board is made of soft wood,  but, because it is soft, it is difficult to look after and provides a fertile surface for bacteria.

chop block

Chopsticks 筷子  Chopsticks are used in place of a spoon and fork, and can also be used for stirring, beating, whipping and mixing.


Citrus Peel 陳皮  Dried citrus peel is made from tangerines or oranges,  and is used to flavour braised and smoked dishes.

chen pi

Corn Flour 生粉  Primarily used to bind and thicken sauces and to make batter.